New American cooking meets bold Malaysian flavors.
Good food. Shared plates. A table for you.
EXPLORE THE TABLE · HOVER OR TAP A DISH
A signature dish with tableside flambé—have your camera ready for its arrival.
A hearty highlight for lamb lovers.
Our signature catfish dish and a great pick from the American side of the menu.
A beloved classic and a highlight of our Malaysian menu.
A colorful addition to your table and one of our opening menu highlights.
Grilled skewers made for sharing.
Traditional Malaysian flavors inspired by our Malaysian chef’s family recipe.
A date night, a celebration, or dinner with friends.
We’d love to welcome you to our table.
Our American chef brings forty years of experience and a love for making familiar favorites feel special. Our Malaysian chef grew up in his mother’s restaurant kitchen, learning to build flavor with spices, patience, and care.
At The Fifth Table, their journeys meet. American comforts and Malaysian classics share the menu, giving you room to order something you love and discover something new.
Four tables were set for family, old friends, a celebration, and a date night. Then we set a fifth.
For the last-minute guest. The neighbor who becomes a regular. The person who arrives alone and leaves feeling at home.
We’ve set a table for you.
See MenuModern American favorites, Malaysian classics, and plenty of reasons to share.
Crispy jumbo softshell crab tossed with Malay herbs, pickled mango and papaya, and a bright kerabu dressing.
Flame-grilled skewers with Malaysian spices, cucumber and red onion. Choice of chicken or beef.
Chilled jumbo shrimp with mango-papaya slaw, sesame seeds, peanuts and a sweet and tangy sauce.
Delicately poached chicken served with fragrant ginger-infused rice, house-made ginger-scallion sauce, chili sauce and savory soy sauce.
Tender beef wok-tossed with bell peppers and onion in a black pepper-garlic sauce. Served on a sizzling hot plate.
Tender flank steak slowly simmered with potatoes in a fragrant curry sauce. A vegetarian option with eggplant, green beans, okra and tofu is also available.
Tender pork ribs glazed in a bold, sweet and tangy sauce, wrapped in foil and served on a sizzling hot plate. Flambéed tableside.
Indian-style flatbread served with a curry dipping sauce.
Traditional Taiwanese-style deep-fried chicken bites.
Crawfish meat and mac & cheese wrapped in an egg roll and fried until golden and crispy. Served with house-made remoulade.
Slow-roasted, bone-in lamb shank with aromatic herbs, spices and a deeply savory curry sauce. Served with roti.
Golden, lightly crisped tofu with a silky center, served with minced chicken and shrimp in a rich, savory sauce on a sizzling plate.
Lightly fried shrimp wok-tossed in mango-honey sauce, topped with fresh mango and black sesame seeds. Also available with chicken.
Gulf shrimp, crab, andouille sausage and seasonal seafood simmered in a deeply seasoned Creole roux. Served with fragrant rice.
Catfish fillet fried golden and crisp, with a delicate, flaky center and a savory, seasoned crust.
Fried rice with jumbo shrimp, pan-seared U-10 scallops, wagyu tallow, green peas, carrots and red onion.
Fried rice with fresh pineapple, golden raisin, peas & carrots, diced onion, scallion and egg for a balance of sweet and savory flavors.
Flat rice noodles stir-fried with shrimp, calamari, Sriracha, bean sprouts, egg and chives. Single-protein substitution available: chicken, beef or shrimp.
Wok-seared flat rice noodles topped with shrimp, scallops, calamari and vegetables in a rich, velvety egg gravy.
Baby iceberg lettuce, halved and served with creamy white miso-Parmesan dressing, seared grape tomato and lardons. Try it the vegetarian way without the lardons!
4015 Washington Avenue
Houston, TX 77007
Sunday–Thursday: 11 AM–10 PM
Friday–Saturday: 11 AM–2 AM
All times are local to Houston. Black Friday closing time is 2 AM on Saturday, November 28.
Wishing you a joyful holiday season.
281-953-9988
info@thefifthtablehtx.com
Book your table through OpenTable, or call us at 281-953-9988. Walk-ins welcome.
Reserve on OpenTable