Lunar New Year Menu
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Beast & Butterflies Dinner Menu
DINNER MENU STARTERS CHARCOAL GRILLED COLD CUT/CHEESE FROM THE LAND HEIRLOOM TOMATO 22 1 METER BOARD 58 POMEGRANATE BURRATA SALAD selection of 5 cold cuts & 5 cheese with toasted baguette, roasted pepitas, with 1 pork pâté (50g) or 1 duck pâté (50g) sliced almond, baby spring greens and fig jam AUSTRALIAN 30-36 MONTHS PASTURE FED ANGUS BEEF HALF METER BOARD 36 QUINOA TABBOULEH 14 (natural free range, antibiotic & hormone free) selection of 3 cold cuts & 3 cheese quinoa, sea salt, lemon juice, olive oil, feta cheese, garlic and mint leaves 200g250g served with French baguette basket, olives, gherkin, crackers, TENDERLOIN 42 dried fruits, honey, mixed nuts and pommery mustard TUNA CARPACCIO 18 STRIPLOIN 250g 34 with sea salt, olive oil, fried capers and lemon juice RIB EYE 250g 36 cold cut selection: BEEF CARPACCIO 16 paris ham pork rillette bresaola with smoked cured egg yolk, onion, parma ham duck rillette capocollo olive oil and lemon juice CHICKEN/LAMB/KUROBUTA chambost saucisson 300g TORCHED SALMON 18 KUROBUTA PORK CHOP 36 cheese selection: & AVOCADO TARTARE brie camembert goat cheese fresh salmon, avocado topped with ikura, ginger oil, BABY LAMB RACK 48 sliced crispy shallots, tempura bits and garlic chips roquefort comté grana padano CHICKEN gruyère burrata whole NIÇOISE SALAD 16 24 mesclun salad, cherry tomatoes, half 18 black olives, french beans, white anchovies, add on tuna chunks, idaho potatoes, quail eggs with basil oil French baguette 5 CAESAR SALAD 14 FROM THE OCEAN romaine lettuce, bacon bits, parmesan cheese, fried capers, -
Universiti Malaya Faculty of Business & Accountancy
APPENDIX 1 UNIVERSITI MALAYA FACULTY OF BUSINESS & ACCOUNTANCY MASTER OF BUSINESS ADMINISTRATION Dear Sir/Madam/Miss, This survey is conducted as partial requirement for completion of Master of Business Administration degree from the University of Malaya. It is targeted to tourists who has been visited to Kuala Lumpur ( KL ) to participate in this survey. This questionnaire asking about your experience during the visit to Kuala Lumpur (KL ) concerning the overall destination image, perceived quality of service, perceived value and behavior intention. The data collected from this questionnaire will be used for my research project and will be put into a written thesis. Please take a few minutes to participate in this important study by filling out and returning your questionnaire. Your response to each question in this questionnaire will only be analyzed in aggregate forms and be kept strictly confidential. In other words, individuals who respond to this questionnaire will not be identified. Your cooperation and support is greatly appreciated. If you need further information about the project, do not hesitate to contact me (undersign) or my supervisor Dr Norbani Che Ha at 03-79673998 or email at [email protected] Your kind cooperation and participation in this study is valued and highly appreciated. Prepared by, Lim Ai Sal 012- 2722087 [email protected] 110 Section A: About your perceptions and impressions 1. Below is a list of statement assessing your perception and your own experience of Kuala Lumpur (KL) as a travel destination. Please circle only ONE answer for each section that best represent your agreement with the statements on a scale 1-5. -
Bib Gourmand Restaurant
THE MICHELIN GUIDE SINGAPORE 2018 THE BIB GOURMAND SELECTION BIB GOURMAND RESTAURANT A Noodle Story 超好⾯ Hawker Center 熟⾷⼩贩中⼼ AllianCe Seafood 联合海鲜烧烤 Hawker Center 熟⾷⼩贩中⼼ Ah Er Soup (ABC Brickworks 阿 2 ⽼⽕汤 Hawker Center 熟⾷⼩贩中⼼ Food Centre) Balestier Road Hoover Rojak 豪华罗杂 Hawker Center 熟⾷⼩贩中⼼ Bar-Roque Grill European 欧陆菜 Bismillah Biryani Street Food 街头⼩吃 Chai Chuan Tou Yang Rou 柴船头⽺⾁汤 Hawker Center 熟⾷⼩贩中⼼ Tang (Bukit Merah View Food Centre) N Chey Sua Carrot Cake 青⼭菜头粿 Hawker Center 熟⾷⼩贩中⼼ Chuan Kee Boneless Braised 全記 Hawker Center 熟⾷⼩贩中⼼ Duck (Ghim Moh Market & Food Centre) N Depot Road Zhen Shan Mei 德普路真善美驰名 Hawker Center 熟⾷⼩贩中⼼ Claypot Laksa 砂煲叻沙 Eminent Frog Porridge & 明辉⽥鸡粥海鮮煮 Street Food 街头⼩吃 Seafood (Geylang Road Lorong 19) N 炒店 Famous Sungei Road Trishaw 驰名结霜桥三轮车 Hawker Center 熟⾷⼩贩中⼼ Laksa 叻沙 Fresh Taste Big Prawn Noodle 知味鮮⼤蝦⾯ Hawker Center 熟⾷⼩贩中⼼ (Zion Riverside Food Centre) N Heng (Newton Food Centre) 兴 Hawker Center 熟⾷⼩贩中⼼ N Hong Heng Fried Sotong 鸿兴炒苏东虾⾯ Hawker Center 熟⾷⼩贩中⼼ Prawn Mee Hong Kee Beef Noodle 桐记⽜⾁粿条 Hawker Center 熟⾷⼩贩中⼼ Hong Kong Yummy Soup 真之味⾹港靚汤 Hawker Center 熟⾷⼩贩中⼼ (Alexandra Village Food Centre) N Hoo Kee Bak Chang 和记⾁粽 Hawker Center 熟⾷⼩贩中⼼ J2 Famous Crispy Curry Puff 驰名⾹脆咖喱⼘ Hawker Center 熟⾷⼩贩中⼼ Ka-Soh (Outram Park) 家嫂 (欧南园) Singaporean 新加坡菜 Kok Sen Restaurant 国成球记餐室 Singaporean 新加坡菜 Lagnaa Indian 印度菜 Lao Fu Zi Fried Kway Teow ⽼夫⼦炒粿条 Hawker Center 熟⾷⼩贩中⼼ (Old Airport Road Food Centre) N Lian He Ben Ji Claypot Rice 联合本记煲饭 Hawker Center 熟⾷⼩贩中⼼ (Chinatown Complex) N Liao Fan Hawker Chan (78 了凡⾹港油鸡饭. -
Chinese New Year Special
CHINESE NEW YEAR SPECIAL Hometown Charcuterie Plate ! 红红火火 Seared house made Szechuan style dry-cured pork sausage and bone-in rib sausage 18 Crispy Lotus Root Sandwich 招财进宝－ Lotus root, shrimp, pork, ginger, scallion, bread crumbs 15 Marinated Pork Ear in Avocado Chili Oil ! 诸事顺利－ Pork ear, onion, cucumber, avocado, lime, chili pepper, cilantro 15 Kung Pao Taro with Lily Bulbs ! 金玉满堂－ Taro, lily bulb, scallion, chili pepper, Szechuan pepper 15 House-made Shrimp Ball and Egg Dumpling Stew 阖家团圆－ Shrimp, cilantro, egg, pork, scallion, ginger, 20 Hao Noodle and Tea West Village Appetizer Ginger Spinach V Steamed spinach, fresh ginger sauce, served cold 8 Bean Curd in Chili Oil !V Soybean curd, chili oil, Szechuan pepper, sesame, cilantro 8 Wood Ear Mushroom Salad !V Black wood ear mushroom, fresh spicy red pepper, scallion, vinegar 8 Sweet and Sour Ribs Pork baby ribs, caramelized sweet soy sauce, rice vinegar 12 Smoked Fish Fried sole fish filet, smoked sweet soy sauce 12 Chicken Salad in House Special Chili Oil !! Steamed organic boneless chicken in spiced oil, cucumber, cilantro, garlic, ginger, scallion, peanut, sesame, soy sauce, vinegar 20 *All-nature high-quality chicken from Pennsylvania Dim Sum Soup Dumpling (4) Pork, ginger, sesame oil 8 Steamed Dumplings (6) Options: Pork and Cabbage / Egg and Chive Pork, cabbage, egg, chive, ginger, sesame oil / 8 Siu Mai (4) Sticky black rice, bacon, mushroom 8 Pan Seared Dumplings (4) Pork, chicken stock, shrimp, scallion, ginger, sesame oil 8 Pan Seared Egg and Chive Bun (1) Egg, -
Manila, Philippines
Manila, Philippines Criteria .. Most began in humble street food carts and many still do. But today, heritage street food has become a culinary icon of sorts and it’s also found in one-dish food shops, hawker centres, food markets, cafes and restaurant, thus, the rise of the one-dish entrepreneur. They sell a dish that is all at once comforting to their community, and are largely recipes from the homes of earnest folks once seeking to make ends meet by hawking their heirloom recipes on the street. Some of these dishes have morphed and evolved into progressive interpretations. Many became successful over the decades but remain true to their culinary traditions. The Michelin food guide have even caught up with this food love and began awarding these humble street food masters with their stars and accolades. We look at their mode of operations – ingredients sourcing, food preparation, basic hygiene factor, adapt- ability, consistency, confidence and the quality and flavour of food. We also factor in their ability to inspire and create jobs, reputation and opportunities for the populace, even the displaced and disadvantaged. Our panel of widely travelled commentators, writers, food celebrities and professionals, have a third eye, nose, ear and peculiar palates for heritage street food culture. We cross their notes, check them with other panellist to identify this best 50 around the world. This list, nor any , will never be exhaustive as there are over 10 million street food vendors around the world. Indonesia alone, has an estimated 2.5 million, but we’ll get smarter along the way. -
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 -
Restaurantguide 2017
SINGAPORE RestaurantGUIDE 2017 www.toptables.sg 100% all-natural beef, smoked bacon. all the toppings. it’s the only burger that belongs in a rock & roll museum. 50 CUSCADEN ROAD #02/03-01 | HPL HOUSE SINGAPORE 249724 | +65 6235 5232 RESORTS WORLD SENTOSA | THE FORUM #01-209, SINGAPORE 098138 | +65 6795 7454 /HardRockCafeSentosa /HardRockCafeSingapore /HRCSingapore #THISISHARDROCK #HARDROCKCAFESINGAPORE #HARDROCKCAFESENTOSA JOIN HARDROCKREWARDS.COM ©2016 Hard Rock International (USA), Inc. All rights reserved. EDITOR’S NOTE The Tribe Has Spoken t’s been a big 12 months for Singapore’s fine dining scene. The National Gallery unveiled a slew of upscale restaurants, French fine dining temple Jaan saw a much-discussed change in chefs, Restaurant Ember changed its concept, a certain Iguide launched its inaugural edition in Singapore, to mixed reactions—and a whole lot else. With so many fun changes afoot, we figured we should spruce things up around here, too. This year’s SG Top Tables employs a new method of selection. We reached out to a bunch of our foodie friends—industry movers and shakers and die-hard fancy restaurant goers, people who know Singapore’s restaurant scene like the back of their forks—and asked them to weigh in. After surveys and discussions, several restaurants were added, several got the boot. What you have in these pages are over 100 of the best dining experiences in Singapore, as selected by our secret panel—places that deliver great ambience, wonderful service and, of course, unforgettable food. The guide is divided into neighborhoods for easy browsing. There’s also a handy index in the back, should you wish to browse by cuisine instead. -
Xikang: Han Chinese in Sichuan's Western Frontier
XIKANG: HAN CHINESE IN SICHUAN’S WESTERN FRONTIER, 1905-1949. by Joe Lawson A thesis submitted to the Victoria University of Wellington in fulfilment of the requirements for the degree of Doctor of Philosophy in Chinese Victoria University of Wellington 2011 Abstract This thesis is about Han Chinese engagement with the ethnically diverse highlands west and south-west of the Sichuan basin in the first half of the twentieth century. This territory, which includes much of the Tibetan Kham region as well as the mostly Yi- and Han-settled Liangshan, constituted Xikang province between 1939 and 1955. The thesis begins with an analysis of the settlement policy of the late Qing governor Zhao Erfeng, as well as the key sources of influence on it. Han authority suffered setbacks in the late 1910s, but recovered from the mid-1920s under the leadership of General Liu Wenhui, and the thesis highlights areas of similarity and difference between the Zhao and Liu periods. Although contemporaries and later historians have often dismissed the attempts to build Han Chinese- dominated local governments in the highlands as failures, this endeavour was relatively successful in a limited number of places. Such success, however, did not entail the incorporation of territory into an undifferentiated Chinese whole. Throughout the highlands, pre-twentieth century local institutions, such as the wula corvée labour tax in Kham, continued to exercise a powerful influence on the development and nature of local and regional government. The thesis also considers the long-term life (and death) of ideas regarding social transformation as developed by leaders and historians of the highlands. -
THE ROOTED STATE: PLANTS and POWER in the MAKING of MODERN CHINA's XIKANG PROVINCE by MARK E. FRANK DISSERTATION Submitted In
THE ROOTED STATE: PLANTS AND POWER IN THE MAKING OF MODERN CHINA’S XIKANG PROVINCE BY MARK E. FRANK DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in East Asian Languages and Cultures in the Graduate College of the University of Illinois at Urbana-Champaign, 2020 Urbana, Illinois Doctoral Committee: Associate Professor Dan Shao, Chair Associate Professor Robert Morrissey Assistant Professor Roderick Wilson Associate Professor Laura Hostetler, University of Illinois Chicago Abstract This dissertation takes the relationship between agricultural plants and power as its primary lens on the history of Chinese state-building in the Kham region of eastern Tibet during the early twentieth century. Farming was central to the way nationalist discourse constructed the imagined community of the Chinese nation, and it was simultaneously a material practice by which settlers reconfigured the biotic community of soils, plants, animals, and human beings along the frontier. This dissertation shows that Kham’s turbulent absorption into the Chinese nation-state was shaped by a perpetual feedback loop between the Han political imagination and the grounded experiences of soldiers and settlers with the ecology of eastern Tibet. Neither expressions of state power nor of indigenous resistance to the state operated neatly within the human landscape. Instead, the rongku—or “flourishing and withering”—of the state was the product of an ecosystem. This study chronicles Chinese state-building in Kham from Zhao Erfeng’s conquest of the region that began in 1905 until the arrival of the People’s Liberation Army in 1950. Qing officials hatched a plan to convert Kham into a new “Xikang Province” in the last years of the empire, and officials in the Republic of China finally realized that goal in 1939. -
1St Period: This Period Contains Twenty Tossups Worth 10 Points
CHARTER CHALLENGE 6 (JAN 2010) ROUND 4 EDITORS: LISA BAO AND TIAN MI GRADES 7 AND 8 1st and 3rd periods. In these periods, your team will choose a category and be read ten questions for you to complete in ninety seconds. After each response, the moderator will indicate whether or not it was correct. Bonus Category: LITERATURE SERIES BY TITLES Name the series that includes these titles: 1. Kristy’s Great Idea, Claudia and the Little Liar, Kristy and the Dirty Diapers answer: Baby-sitters Club 2. Flyte, Physik, and Queste answer: Septimus Heap 3. Bayport Buccaneers, The Mummy Case, The Arctic Patrol Mystery answer: Hardy Boys (Mysteries or Casefiles) 4. The Field Guide, The Seeing Stone, The Wrath of Mulgarath answer: The Spiderwick Chronicles 5. Welcome to Camp Nightmare, Night of the Living Dummy, Don't Go to Sleep! answer: Goosebumps 6. Attack of the Talking Toilets, Big, Bad Battle of the Bionic Booger Boy, Wrath of the Wicked Wedgie Woman answer: Captain Underpants 7. The Bad Beginning, The Reptile Room, The Penultimate Peril answer: A Series of Unfortunate Events 8. Mattimeo, Martin the Warrior, The Sable Quean answer: Redwall 9. The First Four Years, On the Banks of Plum Creek, Old Town in the Green Groves answer: Little House on the Prairie 10. The Arctic Incident, The Opal Deception, The Time Paradox answer: Artemis Fowl CHARTER CHALLENGE 6 (JAN 2010) ROUND 4 EDITORS: LISA BAO AND TIAN MI GRADES 7 AND 8 Bonus Category: EUROPEAN HISTORY 1. What German city was divided by a wall from 1961 to 1989? answer: Berlin 2. -
Lunar New Year Menu
Lunar New Year Menu Akasaka Szechwan Restaurant, or Shisen Hanten as it is popularly known in Japan, was started in 1958 by the late Chen Kenmin who is regarded as Japan’s “Father of Sichuan Cuisine.” Born in the Sichuan province of China, Chen Kenmin perfected his craft in Taiwan, Hong Kong and China before settling in Yokohama, Japan. His vision was to “make Shisen Hanten customers truly appreciate Sichuan food through all the five senses.” He passed Twodown Michelin-star his legacy to hisShisen eldest Hanten son, Chen by ChenKenichi, Kentaro who himself earned wide acclaim as one ofpresents Japan’s bespokemost celebrated reunion iron menus chefs. featuring Lunar NicknamedNew Year “ creationsThe Szechwan and Sagerestaurant,” Chen signatures. Kenichi expanded the family business, branching out across Japan and imbuing his personal touch to the Shisen Hanten brand by incorporatingPrices are subject tofresh 10% service new ideascharge andinto prevailing the menu government offerings. taxes. His signature dishes emphasised Our chefs will be delighted to assist with any dietary requirement. the seven basic flavours that give Sichuan food that distinct boldness, namely - sour, pungent, hot, sweet, bitter, aromatic, and salty. To date, the Shisen Hanten chain boasts 14 branches in six cities across Japan, to include Fukuoka, Matsuyama, Nagoya, Takamatsu, Tokyo, and Yokohama. Chen Kenichi has also devoted his career to educating Japanese audiences about Sichuan cuisine. Amongst his bestselling cookbooks are - “Ironman Kenichi Chen’s Chinese Cooking,” “Today’s Main Dish by Kenichi Chen,” “My Honest Cooking,” “Iron Pot Rules,” and “Carrying on My Father’s Work – Creating My Own Flavors.” He also regularly appears on Japanese television for cooking demonstrations on popular shows such as NHK’s “Kyo No Ryori” and Fuji TV’s “Ryori No Tetsujin” (Iron Chef). -
MOS SH Cnymenu 11Dec201
Akasaka Szechwan Restaurant, or Shisen Hanten as it is popularly known in Japan, was started in 1958 by the late Chen Kenmin who is regarded as Japan’s “Father of Sichuan Cuisine.” Born in the Sichuan province of China, Chen Kenmin perfected his craft in Taiwan, Hong Kong and China before settling in Yokohama, Japan. His vision was to “make Shisen Hanten customers truly appreciate Sichuan food through all the five senses.” He passed down his legacy to his eldest son, Chen Kenichi, who himself earned wide acclaim as one of Japan’s most celebrated iron chefs. Nicknamed “The Szechwan Sage,” Chen Kenichi expanded the family business, branching out across Japan and imbuing his personal touch to the Shisen Hanten brand by incorporating fresh new ideas into the menu offerings. His signature dishes emphasised the seven basic flavours that give Sichuan food that distinct boldness, namely - sour, pungent, hot, sweet, bitter, aromatic, and salty. To date, the Shisen Hanten chain boasts 14 branches in six cities across Japan, to include Fukuoka, Matsuyama, Nagoya, Takamatsu, Tokyo, and Yokohama. Chen Kenichi has also devoted his career to educating Japanese audiences about Sichuan cuisine. Amongst his bestselling cookbooks are - “Ironman Kenichi Chen’s Chinese Cooking,” “Today’s Main Dish by Kenichi Chen,” “My Honest Cooking,” “Iron Pot Rules,” and “Carrying on My Father’s Work – Creating My Own Flavors.” He also regularly appears on Japanese television for cooking demonstrations on popular shows such as NHK’s “Kyo No Ryori” and Fuji TV’s “Ryori No Tetsujin” (Iron Chef). Chen Kenichi, in turn, passed down his love of Sichuan cuisine to his son, Chen Kentaro.