Coleman's Cafe Taste of the World Buffet Extravaganza Dinner Menu

Total Page：16

File Type：pdf, Size：1020Kb

COLEMAN'S CAFE TASTE OF THE WORLD BUFFET EXTRAVAGANZA DINNER MENU COLD DISHES AND SALAD Mixed Salad Mixed Lettuce, Shredded Carrot, Cherry Tomato, Sliced Cucumber, Corn Kennel Caesar Salad served with Croutons, Bacon Bits and Parmesan Cheese Prawn and Pineapple Tang Hoon Salad Thai Basil Beef Salad Poached Chicken with Mango & Kiwi with Mayonnaise Dressing HOT FRIED ITEMS (3 items on rotation: Chef's Choice) Fried Spring Rolls, Vegetable Samosa, Money Bag Shanghai Dumpling, Prawn Potato, Fried Seafood Wanton CONDIMENTS & DRESSING Black Olive, Sundried Tomato, Gherkin, Sunflower Seed, green Olive, Cashew Nut Thousand Island, Vinaigrette, Balsamic Vinegar SEAFOOD ON ICE Oyster, Scallop, Prawn & Mussels Served with Tabasco Fresh & Lemon Wedges CHEESE BOARD Selections of Cheese Served with Dried Apricots, Prunes, Crackers, Celery & Carrots Sticks JAPANESE CORNER Fresh Salmon Sashimi Assorted Sushi Accompanied by Wasabi, Japanese Soya Sauce and Slice Pickled Ginger LIVE STATION Local Rojak / Popiah / Kue Pie Tee (Rotation) Sliced Pineapple, Sliced Cucumber, Sliced Turnip, Dried Beancurd, Yu tiao served with Shrimp Paste, Chopped Peanut, Chili Paste CHILI CRAB with ManTou CARVING Roast Sirloin of Beef Served with Black Pepper Sauce & Mushroom sauce CURRY STATION Fish Curry / Mutton Curry (on rotation) Fragrant Steamed White Rice Mango Chutney, Achar, Papadum NOODLE STATION Nonya Laksa Served with Prawns, Fish Cake, Sliced Boiled Egg, Beansprout, Chili Paste and Laksa Leaves Mee Rebus Served with Beansprout, Diced Fried Beancurd, Sliced Boiled Egg, Dried Shallot, Green Chilli, Thick Black Soya Sauce and Calamansi CHINESE ROAST SECTION Roast Pork Belly, Char Siew, Hainanese Boiled Chicken Served with Chicken Rice KOREAN BBQ Beef Bulgogi & Chicken Bulgogi with Selections of Korean Pickles TAIWAN CORNER Braised Pork Belly, Braised Soya Egg, Braised Tau Kwa, Braised Peanuts, Braised Shitake Mushroom, Preserved Salted Vegetables Served with Kong Bak Pau, Steamed White Rice SOUP OF THE DAY Cream of Mushroom Seafood Tom Yam Soup HOT DISHES Braised Oxtail Pasta Aglio Olio Soft Shell Crab with Tangy Sauce NZ Mussels with Champagne Cream Sauce Breaded Fish Fillet with Tartare Sauce Cereal Prawns Thai Red Curry Chicken Seafood Fried Rice Stir Fried Vegetables DESSERTS Fresh Sliced Fruits Watermelon, Papaya, Honeydew Assorted Nonya Kueh Assorted Fruit Jelly Assorted Mini Cakes Chendol Mixed Fruit Cocktail Ice Kachang with Condiments Ice Cream with Condiments Favourite Durian Pengat HOT DESSERT Pulut Hitam Cheng Tng Waffles with Condiments Bread & Butter Pudding Chocolate Fondue BEVERAGES Coffee / Tea Selection of Juices .

Copy Link

Recommended publications

Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng) Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek Ikan Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat
[Show full text]
Easy, Exotic Grilling S
Mix and match satays and sauces to make a meal full of Easy, Exotic Grilling bright flavors and textures. The vege- table satays, from Satays of vegetables or meat make satisfying left, are zucchini, eggplant, shiitake, ﬁnger food and yellow squash; the meat satays are pork and chicken. Sauces, from left, are BY RICK & ANN YODER teriyaki, sweet-hot, and peanut. atay, a Malay word meaning vegetables just as much as we did yaki sauce or a fruity sauce laced with S“skewered and grilled,” is a way of in Thailand. chile peppers, offer a good accent to the cooking that’s common throughout Satays are simple to make. Most of grilled satay. Southeast Asia. While on vacation in the work goes into preparation: trim- Bangkok, we looked forward to daily ming to the right size for cooking, TOOLS FOR CHOPPING visits to the cart owners who sold maybe marinating for flavor, and skew- AND GRILLING “street food.” Our favorite was the mu ering for the grill. Satays also are served You need only a few tools to make satays. satay—delectable morsels of pork, with a sauce, typically a peanut-based, A Chinese cleaver is invaluable. The grilled perfectly over charcoal. The slightly spicy one. Other intensely fla- broad expanse of the cleaver’s side is stand’s owner spoke no English, but we vored mixtures, like a soy-based teri- perfect for flattening meat; the blunt figured out which cut of meat she was edge of the blade’s “spine” can tenderize grilling through pantomime—touching the cut.
[Show full text]
Uncle Jim Malaysian Kitchen Commonly Used Ingredients
Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher.
[Show full text]
Kuaghjpteresalacartemenu.Pdf
Thoughtfully Sourced Carefully Served At Hyatt, we want to meet the needs of the present generation without compromising what’s best for future generations. We have a responsibility to ensure that every one of our dishes is thoughtfully sourced and carefully served. Look out for this symbol on responsibly sourced seafood certified by either MSC, ASC, BAP or WWF. “Sustainable” - Pertaining to a system that maintains its own viability by using techniques that allow for continual reuse. This is a lifestyle that will inevitably inspire change in the way we eat and every choice we make. Empower yourself and others to make the right choices. KAYA & BUTTER TOAST appetiser & soup V Tauhu sambal kicap 24 Cucumber, sprout, carrot, sweet turnip, chili soy sauce Rojak buah 25 Vegetable, fruit, shrimp paste, peanut, sesame seeds S Popiah 25 Fresh spring roll, braised turnip, prawn, boiled egg, peanut Herbal double-boiled Chinese soup 32 Chicken, wolfberry, ginseng, dried yam Sup ekor 38 Malay-style oxtail soup, potato, carrot toasties & sandwich S Kaya & butter toast 23 White toast, kaya jam, butter Paneer toastie 35 Onion, tomato, mayo, lettuce, sour dough bread S Roti John JP teres 36 Milk bread, egg, chicken, chili sauce, shallot, coriander, garlic JPt chicken tikka sandwich 35 Onion, tomato, mayo, lettuce, egg JPt Black Angus beef burger 68 Coleslaw, tomato, onion, cheese, lettuce S Signature dish V Vegetarian Prices quoted are in MYR and inclusive of 10% service charge and 6% service tax. noodles S Curry laksa 53 Yellow noodle, tofu, shrimp,
[Show full text]
Kin Khao Thai Eatery Dinner Menu Hours: Sunday - Thursday 5:30Pm to 10:00Pm Friday - Saturday 5:30Pm to 11:00Pm Menu Is Subject to Change & Availability
Kin Khao Thai eatery Dinner Menu Hours: sunday - thursday 5:30pm to 10:00pm friday - saturday 5:30pm to 11:00pm menu is subject to change & availability. Mushroom Hor Mok Terrine Ⓖ [V] Yum Polamai Ⓥ curry mousse in-a-jar with mushrooms, crisp rice cake stone Fruit Salad with toasted coconut, shallots, bird’s eye chili, Mint, cilantro, shiso som tum papaya salad Ⓖ spicy chili+lime+fish sauce dressing, green beans, Stir-fried baby choy sum Ⓥ cherry tomatoes, dried shrimp, peanuts with light soy, garlic Yum Yai Salad Ⓖ Yum Kai Dao Ⓖ a mix of raw, cooked, & batter-fried seasonal fried duck egg, chili jam dressing, peanuts, vegetables, not-so-spicy chili jam dressing shallots, mint, cilantro khao kan jin Ⓖ pim’s favorite Chiang mai street food. banana leaf-wrapped steamed pork+rice+blood sausage, served with garlic chips, fried & raw shallots, cilantro, lime Plah Pla Muek Ⓖ charred monterey bay squid with a spicy+tangy seafood sauce, peanuts, cilantro Pretty Hot Wings Ⓖ Nam Pla fish sauce+garlic marinade, tamarind+Sriracha glaze Caramelized Pork Belly Ⓖ sweet, savory, voluptuous pork belly cooked in a cast-iron pot Kua Kling Ribs Ⓖ spicy, dry-fried pork ribs in Southern-style turmeric curry paste, Kaffir lime leaves nam tok beans Ⓥ ayocote morado beans tossed isaan-style with lime, chili, rice powder, light soy, shallots, scallions, mint, cilantro yaowaraj noodle bangkok chinatown stir-fried noodles with chicken, xo sauce, egg, green onions, cilantro [vegetarian version made with shiitake xo & hodo soy tofu] [v] Ⓥ vegan [V] vegetarian (with
[Show full text]
Food KL 1 / 100 Nasi Lemak
Food KL 1 / 100 Nasi Lemak ● Nasi Lemak is the national dish of Malaysia. The name (directly translated to ‘Fatty Rice’) derives from the rich flavours of the rice, which is infused in coconut milk and pandan. ● The rice is served with condiments such as a spicy sambal, deep fried anchovies and peanuts, plus slices of raw cucumbers and boiled eggs. Photo credit: http://seasiaeats.com/ Food KL 2 / 100 Food KL 3 / 100 Roti Canai ● Roti Canai is a local staple in the Mamak (Muslim Indian) cuisine. ● This flat bread is pastry-like and is somehow crispy, fluffy and chewy at the same time. ● It is usually served with dhal and different types of curries. Photo credit: http://kuali.com/ Food KL 4 / 100 Food KL 5 / 100 Teh Tarik ● There is nothing more comforting thnt a hot glass of sweet teh tarik (pulled tea). ● Black tea is mixed with condensed milk and “pulled” multiple times into frothy perfection. ● You can order it plain or ask for teh tarik halia, which has ginger. Photo credit: http://blog4foods.wordpress.com/ Food KL 6 / 100 Food KL 7 / 100 Ikan Bakar ● Directly translated to English, Ikan Bakar means burnt fish. ● Whole fish or sliced fish is slathered with a sambal or tumeric paste and is charcoal-grilled or barbequed (sometimes in a banana leaf wrap). ● It is often served with a soy-based dipping sauce that brings out the flavours even more. Food KL 8 / 100 Food KL 9 / 100 Banana Leaf Rice ● In traditional South Indian Cuisine, a meal is normally served on a banana leaf.
[Show full text]
Appetiser Platter
APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN PLATTER FOR 6 PERSONS Tod Mun Pla, Kai Satay, Popiah Tod, Popiah Sod Kung, Chor Ladda, Tung Thong 128 APPETISER Traditional Thai Hors’ Doeuvre Mieang Kam 22 Crispy Rice Cakes served with Minced Chicken Sauce Khao Tang Na Thang 22 Flower-Shaped Dumpling stuffed with Minced Chicken Chor Ladda 28 Crispy Tiger Prawn served with Sweet & Sour Chili Sauce Sakuna Chom Soun 35 Seafood wrapped in Lemongrass Talay Pan Takai 25 Thai Fish Cake Tod Mun Pla 28 Thai Crab Cake Tod Mun Poo 28 Deep-fried Soft Shell Crab served with Thai Sweet & Sour Sauce Pla Poo Nim Tod 28 Thai-style Beef Satay Neur Satay 36 Thai-style Chicken Satay Kai Satay 26 Deep-fried Rama V Thai Spring Roll Popiah Tod Rama V 18 Fresh Rice Paper Roll Popiah Sod Duck Ped 26 Prawn Kung 26 All prices are in Ringgit Malaysia. Prices are subject to 10% service charge and 6% GST. SOUP Spicy Tom Yam Soup Tom Yam Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Spicy Tom Yam Soup with Coconut Milk Tom Kha Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Clear Fish Soup Poe Tak Pla Ka Pong 22 Tom Yam in Young Coconut Soup Tom Yam Maphraw River Prawn (per piece) Kung Me Nam 65 Seafood Talay 32 Chicken in Tumeric Soup Kai Tom Kha Min 18 SALAD Rama V Mango Salad with Catfish Yam Ma Meung Pla Duk Rama V 28 Pomelo Salad Yam Sam Oo 36 Spicy Minced Chicken Salad with Shallots & Mint Leaves Larb Kai
[Show full text]
Ling Ling by the Wine Company Page 1 of 19 Nibbles
by The Wine Company business hours: daily: 12noon to 12midnight last order of food: 10.30-11.00pm • prices are excl gst • no service charge • your-wine-company member enjoys 10% savings on all food & wine, except promo items • legends used signature dish no meat spicy instagram.com/thewinecompany facebook.com/thewinecompany thewinecompanyonline.com.sg lunch available from 12pm to 3pm with complimentary coffee or tea or ice lemon tea hot dog 3.90 1 pc of hot dog with mustard; bun is lightly toasted add $1 for egg or avocado or bacon cream of mushroom 5.90 180g, made-from-scratch, assorted mushrooms, blended with cream drizzled with truffle oil; served with sugar cheese bun caesar salad 6.90 130g, a la minute of romaine lettuce, tomatoes, quail eggs, bacon bits, croutons, pine nuts and parmesan cheese pig trotter beehoon 6.90 150g, traditional hokkien comfort food, simple and oh so yummy cantonese porridge 6.90 porridge flavored with bone stock; garnished with spring onion, ginger & fried dough choice of chicken or pork add one century egg or one salted egg for $1.90 curry chicken 6.90 a concoction of singapore and malaysia style curry chicken fragrant steamed rice complimentary from the menu 30% savings select from mains, pasta and desserts price excl gst Ling Ling by The Wine Company page 1 of 19 nibbles fried ikan bilis and peanuts 4.90 130g of local anchovies; delicious and crunchy this is available until closing time recommend to pair with your favourite wine classic papadum 4.90 8pcs of indian-styled wafers served with cucumber-yogurt
[Show full text]
Beverages Chinese
BEVERAGES PRICE CHINESE TEA (REFILLABLE) Pu Er $2.00 Chrysanthemum $3.00 Chrysanthemum Pu Er $3.00 NON-ALCOHOLIC Thai Coconut $8.00 Calamansi (Refillable) $8.00 Herbal Tea (Refillable) $8.00 Coke $5.00 Sprite $5.00 Coke Light $5.00 Ginger Ale $5.00 100 Plus $5.00 Tonic Water $5.00 Soda Water $5.00 Aqua Panna [500ml] $6.00 Aqua Panna [1l] $10.00 San Pellegrino [500ml] $6.00 San Pellegrino [1l] $10.00 CHILLED JUICES Apple | Orange $6.00 FRESH SQUEEZED JUICES Green Apple | Orange | Watermelon $10.00 All prices are subject to 10% service charge & prevailing government taxes BEVERAGES PRICE BEERS Carlsberg Draught Half Pint $10.00 Draught Full Pint $16.00 Bottle $10.00 Jug $35.00 Tiger Bottle $11.00 Corona Extra Bottle $14.00 Guinness Stout Bottle $14.00 Asahi Dry Bottle $14.00 CIDERS Somersby Apple $14.00 RED WINE $14.00 $48.00 Bellevie Pavillon Merlot [France] $15.00 $60.00 Coopers Crossing Shiraz [Australia] $60.00 De Bortoli Cabernet Sauvignon [Australia] $15.00 $76.00 Kapuka Pinot Noir [New Zealand] $80.00 Marques de Caceres Crianza [Spain] WHITE WINE Coopers Crossing Chardonnay [Australia] $14.00 $60.00 Torresella Pinot Grigio [Italy] $15.00 $60.00 Kapuka Sauvignon Blanc [New Zealand] $15.00 $65.00 Bellevie Pavillon Sauvignon Blanc [France] $48.00 Chateau DeLaborde Chablis [France] $108.00 All prices are subject to 10% service charge & prevailing government taxes STARTERS (MEAT) SERVING PRICE New Ubin signature appetisers for a ‘shiok’ start to your meal ‘HAR CHEONG GAI’ 虾酱鸡 6 pieces $14.00 Deep-fried chicken mid-wings coated with shrimp paste batter.
[Show full text]
Starter-Pembuka Selera
STARTER-PEMBUKA SELERA SATAY PANGGANG PAK MAT 68 traditional malay chicken and beef satay skewers, peanut sauce POPIA MAMU CAMPUR 62 duo of grilled prawn rice paper roll and fried prawn spring roll, braised sweet yam, peanuts, sambal dates sauce DAGING KEPAL TELUR 42 spiced beef fritters, scallions, sweet spicy soya sauce KERABU KETAM MUARA 70 stuffed crab shell, pomelo, betel leaf, tamarind tualang honey dressing CUCUQ UDANG MAK TOK 38 crispy fried shrimp, vegetables fritters, kampong style chili sauce GULUNG RANGUP 38 crispy popia roll, cumin, potatoes, lemongrass chili plum sauce SOUP-SUP PAHA AYAM KENTANG 38 herbal chicken drummet, potato, glass noodle, tomato UDANG SERAI 40 prawns, lemongrass, mushrooms, kaffir lime leaves Signature Vegetarian Nut Prices are quoted in Malaysian Ringgit (MYR). MAIN GRILL-BAKAR BAKAR SIAKAP BAKAR LEBAR DAUN 82 sea bass, chili paste, banana leaf, grated coconut, chili, turmeric PANGGANG LAUTAN 115 prawns, snapper, scallops, squid, chili tamarind sauce, sambal belacan DAGING BAKAR MELELEH 160 australian beef rib eye, pickled pineapple, spicy coconut sauce AYAM PERCIK CIK MEK MOLEK 70 kelantanese chicken lemongrass skewer, percik sauce, coconut milk MALAYSIAN SIGNATURE-KEGEMARAN GULAI DARAT UDANG 95 tiger prawn curry, coconut milk, curry leaf, pineapple UDANG GAJUS KARIPOLE 95 wok-fried tiger prawns, cashew nuts, chili padi, curry leaf KUKUS KERAPU LIMAU 110 steamed grouper fish, chili lime broth, tomatoes, vegetables GULAI IKAN MELAYU 75 fish curry, lady’s finger, tomatoes, coconut milk AYAM LEMAK PEPATIH 65 chicken yellow curry, bird’s eye chili, potatoes RENDANG ATOK KU 70 coconut braised beef, chili paste, lemongrass, galangal, kaffir lime leaf Signature Vegetarian Nut Prices are quoted in Malaysian Ringgit (MYR).
[Show full text]
The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities
Sys Rev Pharm 2021;12(2):378-384 A multifaceted review journal in the field of pharmacy The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities *Asep A. Prihanto 1,2,3,4, and Hidayatun Muyasyaroh 2,3 1Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 2BIO-SEAFOOD Research Unit, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 3Halal Thoyib Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 4Coastal and Marine Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia *Corresponding Author: Asep A. Prihanto Email: [email protected] ABSTRACT Terasi is a fish/shrimp fermentation product native to Indonesia and is produced Keywords: Bioactivity; fermentation; Indonesia; terasi. using bacteria generated from fish or shrimp. Also known as shrimp paste, it has a long history on the island of Java, as well as other regions that employ slightly Correspondence: varied processes and ascribe various names to this edible compound. The Asep A. Prihanto emergence, history, processing, and characterization of terasi are explained in Department Fishery Product Technology, Faculty of Fisheries and Marine this manuscript, following its extensive applications as a main seasoning in Science, Brawijaya University, JI. Veteran, Malang, 65145, East Java, Indonesia various dishes. Furthermore, potential bioactivity of this product and its derived Email: [email protected] microorganisms are discussed along with the possibility of their usage as bioactive remedies for human health. INTRODUCTION by the presence or absence of contaminants, such as Fermented seafood is a common condiment for foods in insects and other foreign materials [1].
[Show full text]
2608 Nicollet Ave. S. Minneapolis, MN 55408
Peninsula, named after the Malay Peninsula, is established by a group of Malaysians with great passion of bringing the most authentic Malaysian and Southeast Asian cuisine to the Twin Cities. We are honored to present you with one of the finest Chefs in Malaysian cuisine in the country to lead Peninsula for your unique dining experience. We sincerely thank you for being our guests. 2608 Nicollet Ave. S. Minneapolis, MN 55408 Tel: 6128718282 Fax: 6128712863 www.PeninsulaMalaysianCuisine.com We open seven days a week. Hours: Sunday – Thursday: 11:00am – 10:00pm Friday & Saturday: 11:00am – 11:00pm Parking: Restaurant Parking in the rear (all day) Across the street at Dai Nam Lot (6pm closed) Valet Parking (Friday & Saturday 6pm – closed) APPETIZERS 开胃小菜 001. ROTI CANAI 印度面包 3.95 All time Malaysian favorite. Crispy Indian style pancake. Served with spicy curry chicken & potato dipping sauce. Pancake only 2.75. 002. ROTI TELUR 面包加蛋 4.95 Crispy Indian style pancake filled with eggs, onions & bell peppers. Served with spicy curry chicken & potato dipping sauce. 003. PASEMBUR 印度罗呀 7.95 Shredded cucumber, jicama, & bean sprout salad topped with shrimp pancakes, sliced eggs, tofu & a sweet & spicy sauce. 004. PENINSULA SATAY CHICKEN 沙爹鸡 6.95 Marinated & perfectly grilled chicken on skewers with homemade spicy peanut dipping sauce. 005. PENINSULA SATAY BEEF 沙爹牛 6.95 Marinated & perfectly grilled beef on skewers with homemade spicy peanut dipping sauce. 006. SATAY TOFU 沙爹豆腐 5.95 Shells of crispy homemade tofu, filled with shredded cucumbers, bean sprouts. Topped with homemade peanut sauce. 007. POPIAH 薄饼 4.95 Malaysian style spring rolls stuffed with jicama, tofu, & bean sprouts in freshly steamed wrappers (2 rolls).
[Show full text]