Melody Thai Cuisine KJ Picks
Personally tested dishes and drinks from our Wednesday night show in Menifee. You can swipe left or right to scroll through the selections.
Karaoke Night Menu
Synergy Edge Entertainment brings sound, creativity, and live energy together. Whether it’s karaoke nights, original music, podcasts, or private recording sessions — we turn ideas into experiences. Let’s create something unforgettable.
( Specials ) ( Wednesdays ) ( Karaoke Menu )
Melody's Thai Barbecued Chicken Skewers
Smoky, tender chicken thighs glazed in a sweet and spicy Thai chili peanut sauce over plain rice make this the perfect karaoke night dish, flavorful, easy to eat, and satisfying without slowing you down between songs.
Review:
Two skewers of grilled chicken thighs arrive lacquered in a Thai red chili and peanut glaze, served over a simple bed of plain white rice. The chicken is tender and smoky, each piece carrying that slight char that proves it actually saw the flame. The sauce is rich and nutty, leaning sweet but still balanced by a mild chili warmth.
A side of red curry, turmeric, and peanut dipping sauce lets you tailor the heat — mild, medium, or hot — and adds an earthy depth that pairs beautifully with the charred meat. The garnish of crisp purple cabbage and carved carrot isn’t just for show; it adds a fresh crunch and color contrast that makes the plate pop.
( Appetizer ) ( Karaoke Night Favorite )
Orange Shrimp
Crispy shrimp tossed in bright orange glaze. Crunch holds up, sauce is balanced, and it pairs perfectly with jasmine rice.
Review:
I sampled Melody’s Orange Shrimp, and it’s every bit as good as it looks. The shrimp are tempura-fried to a golden crisp and served with steamed white rice, fresh vegetables, and a bright orange sauce made with real orange juice for clean citrus flavor instead of heavy bottled sweetness.
Each bite balances crisp shrimp, light batter, and a tangy-sweet glaze that doesn’t overwhelm. Finished with green onion and sesame, the plate pops.
Rating: 4 out of 5
Bright, crisp, and fresh – proof orange sauce can be light and flavorful.
( Favorite ) ( Crispy ) ( Sweet-Savory )
Melody's Nam Khao (Crispy Rice Salad - Chicken)
Review:
This dish hits every note right from the first bite. Toasted rice brings a deep crunch, while the ground chicken, fresh cilantro, and sharp red onion carry bright, clean flavors. The lemon-lime dressing ties it all together, lifted by a whisper of fresh ginger and a subtle kick from dried Thai chili that builds gently with each bite.
The peanuts add warmth and texture, and wrapping it in crisp romaine makes the whole thing interactive and refreshing. It’s light enough to keep you singing but bold enough to stand out from the usual fare.
Rating: 5 out of 5
Fresh, fiery, and balanced. A flavor-layered standout that earns its encore.
( Salad ) ( Savory )
Stewed Chicken Noodle Soup
When the rain is falling and the stage lights are dim, this bowl is pure comfort. Tender slices of chicken breast and leg float in a dark, slow-simmered broth that’s deep and soothing. Bean sprouts, cilantro, and green onions add brightness, while bits of fried garlic give every spoonful a soft crunch and roasted aroma.
The broth carries a natural sweetness from the chicken, rounded by earthy herbs and that familiar Thai warmth. It’s generous, balanced, and made for those moments when you want to wrap your hands around something that feels like home.
( Soup )
Barbecued Pork Ribs
There’s a certain quiet confidence on this plate — a minimalist Thai interpretation of a Western classic. Four glistening ribs, lacquered in a sticky, molasses-dark barbecue glaze, rest on a crisp bed of shredded cabbage. The sauce has a smoky sweetness with a subtle soy depth, giving it that “just one more bite” pull. The scallions add freshness and the carved carrot flower is a small but thoughtful aesthetic nod — the kind of detail that shows someone in the kitchen still cares about presentation.
The jasmine rice does its job as a clean, neutral companion, and the dipping sauce — a tangy, peppery Cameroonian-style blend — gives the dish an international accent that feels both playful and unexpected. The ribs themselves? Tender enough to satisfy, but with just enough resistance to remind you these weren’t slow-cooked to oblivion.
Where it loses a point: the glaze is messy. Great for a dinner plate, not so great when you’re halfway through a karaoke set and your mic hand’s sticky. A side towel or wet wipe wouldn’t hurt.
( Entree ) ( Dinner )
Som Tom Tod
This is a playful take on classic Som Tum, reworked into a crispy appetizer. Shredded green papaya and carrot are lightly battered and fried until crisp, then layered with tender strips of chicken. Cherry tomatoes cut through the crunch with small pops of sweetness.
What makes it work is the balance. The lemon dressing keeps the fried texture light, while the green beans and peanuts bring that familiar salty, tangy, nutty rhythm Som Tum is known for. Same flavor profile as the classic—just delivered in a different form.
It’s generous, fun, and easy to keep picking at. The kind of dish you plan to share and then quietly stop offering forks.
( Entree ) ( Dinner )
Chicken Ginger Rice
Fluffy garlic-ginger rice is served with tender steamed chicken thighs and a sharp ginger-soy dipping sauce on the side. A light, aromatic broth comes with it, topped with scallions, cilantro, garlic, and ginger.
What makes it work is balance. Nothing feels heavy or overworked. The broth keeps the meal bright, and the dipping sauce adds just enough punch to wake up the chicken without taking over.
What makes it work is balance. Nothing feels heavy or overworked. The broth keeps the meal bright, and the dipping sauce adds just enough punch to wake up the chicken without taking over.
( Entree ) ( Dinner )
Thai Chopped Chicken Lettuce Wraps
Finely chopped chicken is seasoned with traditional Thai spices and topped with delicate deep-fried rice noodles and fresh green onion. It’s served with crisp iceberg lettuce for wrapping and a hoisin-based dipping sauce cut with vinegar to reduce sweetness and add balance.
What makes it work is balance. Nothing feels heavy or overworked. The broth keeps the meal bright, and the dipping sauce adds just enough punch to wake up the chicken without taking over.
The dipping sauce brings it together. Cutting the hoisin with vinegar sharpens the flavor just enough to wake up the dish without overpowering the spices or the chicken. A red chili sauce would have been a welcome addition; after requesting some, it helped bring the flavors into sharper focus and completed the dish.
(Appetizer)
Grilled Pork Skewers
The pork skewers are marinated in soy sauce and garlic, then grilled and served over a bed of white rice. The plate is finished with sliced cucumbers and red cabbage, and comes with a dipping sauce built on soy, ginger, garlic, oyster sauce, and rendered pork fat.
What makes this dish stand out is depth. The pork is deeply savory and well-caramelized from the grill, while the rice and fresh vegetables keep the plate grounded and balanced rather than heavy.
The dipping sauce seals it. Rich and savory without tipping into saltiness, it amplifies the pork instead of competing with it, pulling all the elements together. This is the first dish here that fully delivers on every level.
(Appetizer)
Grilled Shrimp Skewers
The shrimp skewers are marinated in soy, onion, and garlic, then grilled and served over a bed of white rice. The dish is accompanied by a vegetable-forward sauce seasoned with soy that adds a savory finish without overwhelming the shrimp
What makes it work is restraint. The shrimp stays tender with a light char from the grill, and the marinade enhances the natural sweetness rather than masking it.
The sauce supports the dish well, tying the shrimp and rice together while keeping the flavors clean and balanced. It does not quite steal the spotlight, but it does not need to. Everything on the plate works in harmony.
(Appetizer)
Coconut Cake
The coconut cake is built in soft, fused layers of coconut sponge and coconut buttercream, with shredded coconut pressed between the layers for added texture. It’s finished with a chocolate and caramel drizzle and presented simply, letting the dessert speak for itself.
What makes this cake stand out is restraint. Coconut-forward desserts can easily tip into excess, but this one stays balanced. The buttercream is smooth and rich without being heavy, and the shredded coconut adds body and chew instead of sweetness overload.
The drizzle is applied with intention. The chocolate brings depth and a slight bitterness, while the caramel adds warmth and roundness, complementing the coconut rather than overpowering it. Each element reinforces the others, making this a dessert you finish rather than push aside halfway through.
(Dessert)