Fact Sheet on the ASEAN Food Trail

ASEAN FOOD TRAIL – FACT SHEET

Bold, strong and exotic flavours are the driving forces behind the burgeoning popularity of South East Asian cuisines. While the ASEAN countries maintain their distinct identities, they also have a great deal in common, and their cuisines share histories as well as many staple ingredients and methods of cooking. Southeast Asian cuisines are generally are cooked with a wide variety of spices, herbs and condiments that give much variation in flavour notes and aroma.

Listed below are just some of the dishes that one can sample during the ASEAN Food Trail that will be held at the Grand Copthorne Waterfront Hotel from 9 to 22 July 2007 at Café Brio’s:

Brunei Martabak with Chicken Curry

Gulai Daun Singkong Tumbu (Grilled Fish with Greens)

Goreng Pisang (Fried Banana Fritters)

Cambodia Nom Pang Chien Bkong (Shrimp Toast)

Stir fried Beef with Lemongrass

Trey cha K’nyei (Ginger Catfish)

Nom N’sahm Chaek (Sticky rice with banana)

B’baw Poat (Corn Pudding)

GrandCopthorneWaterfrontHotel 392HavelockRoad,Singapore169663 ▪T+6567330880 ▪F+6567378880 www.grandcopthorne.com.sg AmemberofMillennium&CopthorneInternational CompanyReg.No:52898318X

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Indonesia Sate Ayam Madura (Chicken satay with peanut sauce)

Sambal Goreng Udang Kering (Fried Prawns with Shrimp Paste and Desiccated Coconut)

Lapis Surabaya, Ongol-ongol, Arem-arem

Laos Laap Gai (Spicy Chicken Salad)

Bag of Gold

Kang Daeng Goong (Red Curry Prawn)

Teang Mo Namseoum (Melon in Coconut Milk)

Ka Noon Neab (Steam Rice Cake with Sweet Potato)

Malaysia Penang Assam Laksa Rojak Buah-Buahan (Mixed Tropical Salad)

Acar Rampai (Mixed vegetable Pickles)

Ayam Rendang Pedas (Spicy Chicken Stew)

Kuih Dadar, Pulut Hitam, Cendol with Red Bean

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Myanmar Myin Khwa Yuat Thoat (Pennywort Leaves Salad)

Myanmar Curry Noodle with Chicken

Fried Assorted Vegetables

Hsanwin – Makin (Sweet Cake Baked with Semolina, Sugar, Butter and Coconut)

Hpa Lu Da (Myanmar’s favourite dessert: Vanilla Ice Cream, Agar Agar, Sago and Egg Pudding in Rose Syrup)

Philippines Lumpiang Ubod (Fried Spring Rolls)

Kare Kare (Oxtail and Vegetable Stew)

Adobong Manok (Chicken Adobo with Turmeric and Coconut Milk)

Pichi-pichi (Caramel Custard)

Singapore Cuttlefish and Kang-kong Salad

Popiah (Crepes filled with Shrimps, boiled Egg, Chicken Chinese Sausage, Sweet Turnips and Carrot with Dry Shrimp, Sweet Sauce and Chilli Sauce)

Stir Fried Chilli Crab and Black Pepper Crab

Sugi Cake, Durian Cake, Longan and Beancurd Jelly

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Thailand Som Tam (Thai Papaya Salad)

Kaw Phad Sappalod (Thai Pineapple Fried Rice)

Tako, Pumpkin Custard, Thai Sweet Tapioca with Syrup

Vietnam Pho Bo (Beef Noodle Soup)

Goi Buoi (Pomelo Salad with Shrimps)

Tom Lan Me (Deep-fried Prawns coated with Sesame Seeds served with Pineapple Sauce)

Banana Sago, Lotus Seed with Agar-agar

Indulge in the gastronomic art pieces where tastes will be mingled with subtle complexity coupled with spectacular presentation.

Buffet Lunch $39.00 / $19.50 (adult/child) Buffet Dinner $48.00/ $24.00 (adult/child) Sunday Brunch $78.00 With free flow of champagne, wine and beer $62.00 Brunch only $25.00 (child)

Lunch is served from 12 noon to 2.30pm and dinner from 6.30pm to 10.30pm. Sunday brunch is served from 12 noon to 3pm. Prices quoted are subject to service charge and GST. For reservations, please call Café Brio’s at 6233 1100.

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