Inspired by a Chef's Travel Journal, Where Recipes and Dreams Are Jotted Down, Ink to Paper. a Gastronomic Journey, Showcasing

Total Page：16

File Type：pdf, Size：1020Kb

Weekend Brunch Menu Inspired by a chef’s travel journal, where recipes and dreams are jotted down, ink to paper. A gastronomic journey, showcasing culinary stories from the east, told in the west. Brunch short rib bimimbap 22 peking duck & scallion crispy pork belly hash 20 pickles, bacon, fried rice, pancake wrap 18 shishito peppers, crispy potato, gochujang sauce hoisin sauce, chili sauce, herbs shimeji mushroom to start steamed edamame 9 crispy chickpea fritters 12 chicken liver mousse 12 Maldon sea salt (gf) (ve) garlic chive cream (v) pickled pineapple, toasted pumpkin seeds, smoked maple syrup roasted bone marrow 14 snow crab dip 16 oxtail jam, “b&b” pickles, squid ink cracker thai chicken wings 13 grilled sourdough chili marinade, buttermilk ranch sauce small plates yellowfin tuna crudo 23 fluke crudo 19 30 day dry aged beef tataki 19 maple bourbon soy, meyer lemon, yuzu kosho, grapefruit, citrus oil lao gan ma chili sauce, charred figs, daikon cress breakfast radish, chives caesar salad 14 seared spanish octopus 25 baby romaine, miso Caesar dressing, crispy calamari 17 smoked yogurt, chorizo xo, anchovy bread crumbs, cured duck egg lime, gochujang BBQ sauce lime, chili sauce dim sum lobster & shrimp shrimp & bacon siu mai 15 dim sum platter 22 har gow 16 chili, chive, soy vinegar squid ink, sauce Américaine, chives Shrimp & bacon siu mai foraged mushroom pork steamed buns (3) 14 dumpling 14 Lobster & shrimp har gow tamarind, ponzu chili sauce shimeji, shiitake, maitake, water chestnut mushrooms (ve) Foraged mushroom dumpling pho soup dumpling 16 Pho soup dumpling dry aged beef, Thai basil, steamed mapo tofu cilantro, chili dumpling 14 Mapo tofu dumpling ginger, cilantro, soy vinegar (ve) main plates berkshire farm pork tomahawk 42 spit roasted lemongrass smashed pickled cucumbers, cilantro, chicken 31 nuoc mam marinade herb salad, charred lime, Thai chili roasted maine half lobster 38 japanese risotto 26 brown butter tamarind sauce, mushroom, yuzu, miso butter (v) charred lime crispy madagascan prawn 32 black angus bavette 38 fragrant fish sauce, long red chili, soy-garlic butter, crushed fingerling crispy garlic, scallions potatoes, watercress seared diver sea scallop 36 delicata squash, porcini mushroom, tom yum broth large plates glazed short rib 80 peking duck 85 scallion pancakes, pickles steamed buns, pickles, scallions, caramelized hoisin sauce fried whole sea bass 62 wasabi wood ear mushrooms, Available for dinner and Sunday soy pickles,chili cucumbers lunch with limited availability sides bitter leaf salad 9 steamed jasmine rice 6 fries 8 mustard dressing (gf) (ve) (gf) (ve) shichimi aioli (gf) (v) banana leaf sticky rice 8 scallion pancakes (2) 8 charred greens 10 mushroom xo chili sauce chili, garlic (gf) (ve) Food allergies and intolerances: please speak to a member of staff about your requirements. Allergens are present in our kitchen so we cannot guarantee dishes are 100% allergen free. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. (v) vegetarian, (ve) vegan, (gf) gluten free..

Copy Link

Recommended publications

Wedding Package 2016 Si Chuan Dou Hua Restaurant Sky Ballroom
Wedding Package 2016 Si Chuan Dou Hua Restaurant Menu A - $708.00 per table (for weddings from Jan to Aug 2016) | $758.00 per table (for weddings from Sep to Dec 2016) Menu B - $788.00 per table Menu C - $888.00 per table Minimum 10 tables Maximum 20 tables Sky Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 22 tables |Maximum 30 tables Grand Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 30 tables |Maximum 45 tables $1088.00 per table Valid for Wedding Dinner from Monday to Thursday (Excluding Eve of Public Holidays & Public Holidays) $1188.00 per table Valid for Wedding Dinner on Friday (Excluding Eve of Public Holidays & Public Holidays) $1288.00 per table Valid for Wedding Dinner on Saturday & Sunday) (Including Eve of Public Holidays & Public Holidays) Sky Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 22 tables |Maximum 30 tables Grand Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 30 tables |Maximum 45 tables $988.00 per table Valid for Wedding Lunch Monday to Sunday (Including Eve of Public Holidays & Public Holidays) Prices are subject to 10% service charge and 7% Goods and Services Tax (GST). The management reserves the right to amend the packages without prior notice With a minimum booking of 10 tables: . Choice of two delectable eight-course menus . Complimentary soft drinks and Eight Treasures Tea throughout the event . Waiver of corkage charge for duty paid hard liquor . Specially designed wedding invitation cards, based on 80% of guaranteed attendance (Printing not inclusive) . Wedding cake model, champagne fountain and a bottle of champagne .
[Show full text]
ST/LIFE/PAGE<LIF-005>
| FRIDAY, JULY 19, 2019 | THE STRAITS TIMES | happenings life D5 Wong Ah Yoke Senior Food Correspondent recommends Picks LOLLA TASTING MENU PHOTOS: LOLLA, Lolla has debuted some new dishes PARADISE GROUP, and the best way to sample them at ROYAL PLAZA ON Food one sitting is to opt for the tasting SCOTTS, SI CHUAN menu. DOU HUA Five courses will set you back $95 a person and seven courses $125. The two extra courses include a starter of sea urchin pudding which, while not new, is a signature of the restaurant. Comprising two pieces of sea urchin on a small piece of pudding made with squid ink, egg and cream, it is delicious and worth stumping out for. paste is somewhat like yong tau foo What is new is a crab tortellini stuffing. (right) served in a creamy sauce with And I love the dessert of apple cubes of nashi pear and sprigs of tartin, which comes well caramelised chervil. The flavour combination is a and accompanied by a scoop of bit unexpected, but the bits of fruit do amazing wood-smoked ice cream. pair well with the sweet crabmeat WHERE: Lolla, 22 Ann Siang Hill packed firmly in pasta parcels. Other MRT: Telok Ayer/Chinatown dishes I like include a courgette OPEN: Noon to 2.30pm, 6 to 11pm flower stuffed with mackerel and daily. Sunday brunch from 10.30am to prawn in a tomato broth. The seafood 3pm TEL: 6423-1228 SHELLFISH GALORE SICHUAN BUFFET WITH honey sauce and stir-fried sea If you are a fan of shellfish, do check 102 DISHES cucumber with pork liver.
[Show full text]
TAKE-AWAY MENU Inside out Roll with Ebi Furai, Unagi, Cucumber Rainbow Roll (8 Pcs) 18,50 Inside out Roll with Salmon, Tuna, Lobster, Avocado
Nigiri Sushi Sushi Platters Salads & Vegetables Nigiri Tofu Skin (2 pcs) 3,75 Sushi Mixed Platter (20 pcs) 24,50 Chuka Wakame Salad 7,50 Nigiri Salmon (2 pcs) 4,25 California Roll (4 pcs), Veggie Roll (4 pcs), Cucumber Green salad, Chuka Wakame, Mango, Daikon Nigiri Sea Bass (2 pcs) 4,25 Maki (8 pcs), Nigiri Salmon (2 pcs), Nigiri Tuna (2 pcs) Stir-fried Vegetables 8,00 Nigiri Tuna (2 pcs) 5,25 Geisha’s Uramaki Platter (24 pcs) 42,50 Thai Chicken Salad 11,50 Nigiri Unagi - Freshwater Eel (2 pcs) 5,25 Rainbow Roll (8 pcs), Spicy Salmon Roll (8 pcs), Little Gem, Chicken, Thai Dressing, Mango, Cucumber Nigiri Mix (10 pcs) 24,50 Ebi Furai Roll (8 pcs) Salmon (4 pcs), Tuna (4 pcs), Sea Bass (2 pcs) Rice & Noodles Sashimi Steamed Pandan Rice 3,50 Maki Sushi (Sushi Roll) Salmon Sashimi (6 pcs) 14,50 Vegetarian Fried Rice 4,50 Kappa Maki (8 pcs) 6,50 Sea Bass Sashimi (6 pcs) 14,50 Vegetarian Fried Noodles 5,50 Sushi Roll with Cucumber Tuna Sashimi (6 pcs) 16,50 Avocado Maki (8 pcs) 7,50 Sashimi Mix (9 pcs) 21,50 Warm Dishes Sushi Roll with Avocado Salmon (3 pcs), Tuna (3 pcs), Sea Bass (3 pcs) Thai Vegetarian Curry 14,50 Sake Maki (8 pcs) 8,50 Yellow Thai Curry with Vegetables Sushi Roll with Salmon Dim Sum Sea Bass 14,50 Maguro Maki (8 pcs) 9,50 Har Gow (3 pcs) 7,00 Pan Fried Sea Bass, Soy Caramel Sushi Roll with Tuna Steamed Prawn Dumplings Five Spices Chicken 15,50 Sui Kau (3 pcs) 7,00 Stir-fried Chicken Thigh Fillet with Five Spices Uramaki Sushi (Inside Out Roll) Deep-fried Prawn Dumplings Beijing Duck & Pancakes 16,50 Veggie Roll (8 pcs)
[Show full text]
RECEPTION MENUS Afternoon Boston Skyline Reception (Two-Hour Reception)
RECEPTION MENUS Afternoon Boston Skyline Reception (Two-hour reception) Displayed (select 2) Local Sustainable Cheese Hand crafted New England cheeses, assorted fruit compotes, chutneys, seasonal fruit & berries and artisan breads (Cheese selection is subject to New England market availability) Petit Vegetable Crudité Baby carrots, squashes, tomatoes, radishes, celery, asparagus and broccoli Roquefort black cracked peppercorn dip and roasted red pepper herb dip Roasted Vegetable Antipasto marinated with virgin olive oil, fresh herbs and balsamic vinegar served with Buffalo mozzarella and assorted breads Mediterranean Platter red pepper hummus, tabbouleh, marinated olives, artichoke hearts, lavash points Seafood Tower oyster, clams and lobster tails served with horseradish, cocktail sauce and fresh lemons add $12 per person Butler Passed (select 5) Cocktail Shrimp gulf shrimp, tequila lime cocktail sauce and fresh lemon wedge Baby Lamb Chops with Dijon mustard and herbed breadcrumbs Fingerling Potatoes with roasted ratatouille vegetables Grilled Asparagus Spears with asiago cheese in crisp phyllo dough Grilled Chicken Crostini olive tapenade, vine ripened tomato on crostini Tuna Tartar mango, avocado, on a wonton chip Medjool Date Serrano ham, walnut California Roll crab meat, avocado, cucumber, sushi rice, nori Kendall Brook Smoked Salmon chive crêpe, vodka sour cream Beef Tenderloin Anaheim chili aïoli, on focaccia $45 per person Enhancements Seaport Sliders bite sized choice beef burgers on a mini brioche bun, American cheese, lettuce, tomatoes, and onions – $6 per piece 75 Crab Cakes roasted red pepper coulis, balsamic reduction – $6 per piece Miniture Lobster Roll with fresh chives – $6 per piece Crispy Chicken Sandwich with ancho chili aioli on a brioche bun – $6 per piece 75 Gluten Free Cuisine Please notify your sales manager if a member of your party has an allergy.
[Show full text]
Peru Food Guide Culinary Travel & Experiences: Pacific, Andes & Amazon
THE PERU FOOD GUIDE CULINARY TRAVEL & EXPERIENCES: PACIFIC, ANDES & AMAZON 2ND EDITION 1 THE PERU FOOD GUIDE CULINARY TRAVEL & EXPERIENCES: PACIFIC, ANDES & AMAZON 2nd Edition Copyright © 2019 Aracari Travel Jr. Schell 237 # 602 - MIRAFLORES - LIMA – PERU T: +511 651 2424 Layout & design by Simon Ross-Gill - www.rgsimey.scot Front cover photo by Marcella Echavarria The Peru Food Guide: Culinary Travel & Experiences: Pacific, Andes & Amazon Table of Contents First a bit of history 6 About The Peru Food Guide 7 Regional Styles 8 Dishes to Try10 Desserts to Try13 Beverages to Try 15 Fun Food Facts 16 Need To Know 18 Lima 22 CulinaryExperiences24 Listings-Lima 28 Cusco & The Highlands 54 CulinaryExperiences56 Listings-Cusco62 Listings-TheSacredValley74 Listings-MachuPicchu77 TheNorthCoast 80 Listings-Trujillo82 Listings-Huanchaco83 Listings-Chiclayo84 Listings-Mancora85 Listings-Piura 86 Listings-Tumbes 87 Arequipa & the South Coast 90 Pisco-TheSpiritofPeru92 Experiences-SouthCoast93 Listings-Arequipa95 Listings-TheSouthCoast99 The Amazon 104 Listings-Iquitos 107 Listings-PuertoMaldonado108 Words and Phrases to Know 112 Cooking Terms 112 Guide to Tropical Fruit 114 Guide to Ingredients 116 Guide to Medicinal Plants 118 About Aracari Travel 122 Contributors 122 Avocados for sale at the market in Lima 4 5 spices such as cinnamon and cloves. First a bit of history More recently, Chinese immigrants researching and updating our top fused their influences withcriollo About recommended restaurants, cafes, From a food perspective we must be cooking to create a range of dishes pop-up eateries and other food and one of the luckiest countries on Earth. classified as Chifa, which combined The Peru Food Guide drink experiences across the country Exotic fruits and delicate river fish from Chinese techniques such as stir fry to update the 2015 edition for 2019, the Amazon; seemingly endless with Peruvian ingredients.
[Show full text]
中式头台chinese Appetizers 面点
617-396-8268 1926 Beacon St., Boston, MA www.gofengshui.com 中式头台 CHINESE APPETIZERS 日式头台 JAPANESE STARTERS 蟹角 CRAB RANGOON (8pcs) 8 EDAMAME Ⓥ Green and healthy 5 Ⓥ 锅贴 PAN FRIED RAVIOLI (6pcs) 8 SPICY EDAMAME 7 GYOZA Steamed or pan-fried (6 pcs) 6 炸鸡条 FRIED CHICKEN FINGERS 8 JAPANESE SHUMAI Steamed or pan-fried (6 pcs) 6 盐酥鸡 TAIWANESE FRIED CHICKEN 8 TUNA TATAKI 生 Slightly cooked tuna served with onions, 炸鸡翅 FRIED CHICKEN WINGS 9 spicy grated daikon and ponzu sauce 11 香辣炸鸡翅 SPICY FRIED CHICKEN WINGS 9 SASHIMI APPETIZERS 生 Assorted filets of fish 13 无骨排 BONELESS SPARERIBS 8 CITRUS SALMON CARPACCIO 生牛串 BEEF SKEWERS (4pcs) 10 Seared salmon wrap with crunchy snow crab, topped with jalapeno 12 上海春卷 SPRING ROLLS (2pcs) Ⓥ 5 YELLOW TAIL JALAPENO 生 12 葱油饼 SCALLION PANCAKE 6 TUNA TACO 生牛肉卷饼 BEEF PANCAKE 9 Crispy taco w Cajun tuna, avocado, tobiko, cherry 烤鸭卷饼 ROAST DUCK PANCAKE 12 tomato & light spicy vinegar sauce 11 椒盐鱿鱼 SALT & PEPPER CALAMARI 9 TUNA WASABI DUMPLING 生 Tuna outside w. wasabi, caviar & avocado 12 面点 DUMPLING & BAO BLACK PEPPER TUNA 生 11 上海小笼包 STEAMED PORK SOUP BAO TIGER EYES 生 8 Shanghainese steamed pork dumplings filled with SEAFOOD CEVICHE 生 house special broth, individually handmade each Shrimp, Japanese clam, and octopus with cilantro, day in house, serve in a mini basket. (6pcs) 9 cucumber, tomato, onion, mango, jalapeno 14 蟹粉小笼包 CRAB MEAT & PORK SOUP BAO TREASURE ISLAND 生 Enhanced with real crab meat (6pcs) 11 Cucumber, seaweed salad, assorted raw fish topped 荷叶肉包 MARINATED PORK BAO (2pcs) 9 with house spicy sauce 11 荷叶鸭肉包 MARINATED DUCK BAO (2pcs) 12 SHRIMP & VEGETABLE TEMPURA 9 猪肉饺 PORK DUMPLING 沙拉 SALAD A.k.a.
[Show full text]
Beyond Waste: Navigating Fisheries Byproducts in the Northeast
Beyond Waste: Navigating Fisheries Byproducts in the Northeast 1 Beyond Waste: Navigating Fisheries Byproducts in the Northeast Written by: Susan Goldhor, Center for Regional Applied Studies Produced by: Elizabeth Sheehan, Coastal Enterprises, Inc. Funded by: Saltonstall-Kennedy Grant National Marine Fisheries Service and the Surdna Foundation Special Researcher on Asian Markets: Linda O’Dierno Graphic Designer: Tina Tarr Design Researcher / Editor: Bob Moore Photography: Salt Center for Documentary Studies This publication has been funded, in part, by a grant from the National Atmospheric and Oceanic Administration. The views expressed herein, are those of the authors and do not necessar- ily reflect the views of NOAA or any of its sub agencies. Front cover photo: Tommy Martin aboard the lobster boat, Sue-Anna-Jean, heading out to “The Southwest” near Cape Eliza- beth. Photograph by Heather Newell. 1998. © Salt Institute for Documentary Studies, Portland, Maine, 2000. Photo, left: The net of the groundfish trawler, Julie D., never stops collecting monkfish, haddock, hake, cod and flounder in the Gulf of Maine. Photograph by Tom McCall. 1995. © Salt Institute for Documentary Studies, Portland, Maine, 2000. 2 3 Introduction This book was written for northeastern sea- food processors wanting to utilize more of the raw materials entering their plants, and for those entrepreneurs interested in starting unconventional businesses based on seafood byproducts. There are three good reasons for a renewed interest dumpster constitute delicacies to these groups. While in byproducts at this time. First, fish stocks are down, we may not have enough of those parts to ship container Stormy seas make work aboard the 63 foot groundfish trawler, and it makes good sense to squeeze as much product loads to Asia or other regions, we do have enough to Julie D., all the more trying in the Gulf of Maine.
[Show full text]
Wedding Package 2021
Wedding Package 2021 Si Chuan Dou Hua Restaurant Menu A - $898.00 per table Minimum 10 tables Maximum 15 tables Emerald Ballroom at PARKROYAL on Kitchener Road / Si Chuan Dou Hua Restaurant Menu B - $938.00 per table (Weekdays) / $998.00 per table (Weekends) Menu C - $998.00 per table (Weekdays) / $1098.00 per table (Weekends) Menu D - $1298.00 per table (Weekdays) / $1398.00 per table (Weekends) Minimum 16 tables Maximum 45 tables Valid for Wedding Lunch and Dinner from Monday to Sunday (Including Eve of Public Holidays & Public Holidays) All packages are valid for weddings held from 1 January 2021 to 31 December 2021. Prices are subject to 10% service charge and 7% GST. The management reserves the right to amend the packages without prior notice. With a minimum booking of 10 tables: . 四种分别八道菜的菜单 Choice of four delectable eight-course menus . 免费供应无限量汽水，八宝茶至晚宴结束 Selection of unlimited soft drinks and Eight Treasures Tea . 自带已付税烈酒免收开瓶费 Waiver of corkage charge for duty paid and sealed liquor . 免费设计特别的请帖 80% 贵宾人数（不包括印刷） Specially designed wedding invitation cards for 80% of confirmed guest (excludes printing) . 婚礼模型蛋糕以及赠送一瓶香槟 Elegantly designed wedding model cake for cake cutting ceremony and a complimentary bottle of champagne for champagne fountain . 鸡尾酒 Complimentary pre-event cocktail . 一本贵宾签名簿和红包盒子 Exclusive guest signature book and provision Ang Bao Box . 任选一款婚宴精致礼品给每一位宾客 Choice of elegant wedding favours for all guests . 赠送喜宴鲜花装饰和入席泡泡沫仪式 An exclusive wedding theme with floral arrangement and wedding march in with choice of Romantic Mist or Mystic Bubble Effect . 本餐厅特价优惠每瓶 $38 红葡萄酒** Purchase of house wine at a special price of $38 per bottle** .
[Show full text]
Remembering, Eating, Cooking, and Sharing: Identity Shaping Activities in Ethnic American
Remembering, Eating, Cooking, and Sharing: Identity Shaping Activities in Ethnic American First-Person Food Writings by Kellie J French November, 2014 Director of Thesis: Su-ching Huang Major Department: English During the past couple of decades, the topic of food and identity has become the subject of increased academic inquiry and scholarly pursuit. However, despite this increased attention, it is still more common to find interpretations of the food that appears in fictional writings than to find critical examinations of creative nonfiction works whose entire thematic focus is food. First-person food writings, like other forms of literature, are not only aesthetically pleasing, they have the power to evoke emotional and psychological responses in their readers. More specifically, ethnic American food memoirs and essays explore important twenty-first century questions concerning identity and the navigation of hybridity. This thesis considers some of these questions through an investigation of three specific food-related acts in five separate literary works: Remembering in “Cojimar, 1958,” from Eduardo Machado’s book, Tastes Like Cuba: An Exile’s Hunger for Home, and “Kimchi Blues,” by Grace M. Cho; eating in “Candy and Lebeneh,” part of Diana Abu-Jaber’s The Language of Baklava, and “Eating the Hyphen” by Lily Wong; and cooking in Shoba Narayan’s “A Feast to Decide a Future” and “Honeymoon in America,” part of her food memoir, Monsoon Diary. REMEMBERING, EATING, COOKING, AND SHARING: IDENTITY CONSTRUCTING ACTIVITIES IN ETHNIC AMERICAN FIRST-PERSON FOOD WRITINGS A Thesis Presented To the Faculty of the Department of English East Carolina University In Partial Fulfillment of the Requirements for the Degree M.A.
[Show full text]
Download Dissertation
Coyote Vocal Communication and Its Application to the Selective Management of Problem Individuals By Brian Reid Mitchell B.A. (Brown University) 1994 A dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in Environmental Science, Policy and Management in the GRADUATE DIVISION of the UNIVERSITY OF CALIFORNIA, BERKELEY Committee in charge: Professor Reginald H. Barrett, Chair Professor Steven R. Beissinger Professor Eileen A. Lacey Spring 2004 The dissertation of Brian Reid Mitchell is approved: Chair Date Date Date University of California, Berkeley Spring 2004 Coyote Vocal Communication and Its Application to the Selective Management of Problem Individuals Copyright 2004 By Brian Reid Mitchell 1 Abstract Coyote Vocal Communication and Its Application to the Selective Management of Problem Individuals By Brian Reid Mitchell Doctor of Philosophy in Environmental Science, Policy and Management University of California, Berkeley Professor Reginald H. Barrett, Chair Livestock depredation by coyotes severely affects ranchers, and the existing evidence implicates breeding coyotes in the majority of livestock losses. Management approaches that target these problem individuals will be the most effective way to reduce livestock losses. This dissertation examines coyote long-range vocal communication and the likely usefulness of recorded vocalizations for selective coyote control. The information content of barks and howls is important because coyotes may recognize vocalizing individuals. This could cause coyotes to respond differently to playbacks depending on the individuals used. It is also important to understand how vocal characteristics change over biologically relevant distances, since these changes provide insights into the practical communicative significance of long-range vocalizations. I investigated whether coyote barks and howls were individually distinctive using 293 barks and 280 howls from 7 coyotes.
[Show full text]
Nutritional Composition of Sea Cucumber Isostichopus Sp
Natural Resources, 2016, 7, 130-137 Published Online March 2016 in SciRes. http://www.scirp.org/journal/nr http://dx.doi.org/10.4236/nr.2016.73013 Nutritional Composition of Sea Cucumber Isostichopus sp. Wensy Vergara*, Adriana Rodríguez Grupo de Investigación y Desarrollo Tecnológico en Acuicultura, Facultad de Ingenierías, Universidad del Magdalena, Santa Marta, Colombia Received 16 January 2016; accepted 18 March 2016; published 21 March 2016 Copyright © 2016 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ Abstract The knowledge of the chemical composition of invertebrates as sea cucumber contributes to im- proving our understanding of these living organisms. This study compared the chemical composi- tion of wild sea cucumber Isostichopus sp., between February 2013 and January 2014. Sea cu- cumbers were captured by hand by artisanal fishermen and transported alive to the laboratory of Aquaculture of the Universidad del Magdalena (Colombia), where they were subsequently killed and taken to freeze until analysis. For proximate analysis 20 g of muscle were used for each sam- ple. The analysis (in triplicate) was performed according to [1]. Significant differences (p < 0.05) in the protein content, lipids and ash were found. The chemical composition ranged from 2.74% to 6.63% for protein; about 0.07% to 0.35% for lipids; 3.16% to 3.81% for ash; between 83.74% and 86.92% for moisture. Chemical composition of muscle Isostichopus sp. was similar to that reported for fresh sea cucumbers internationally traded, which indicates that it is a species with a competi- tive commercial value for use in food.
[Show full text]
Soups Salads Kitchen Appetizer
Soups Miso Soup 2.5 , Tom Yum Soup 7 Soy bean soup, tofu, seaweed & scallion Chicken or shrimp Clear Soup 2.5 , La Su Tom 7 Curry shrimp soup w. coconut milk Seafood Soup 8 Mixed seafood, mushroom & green pea Coconut Seafood Soup (chowder) 9 Shrimp, scallops, clams in creamy coconut milk broth , Veg. Hot & Sour Soup 3 Salads Garden Fresh Salad 5 , Spicy Kani Salad 9 Lettuce, cucumber, carrot & ginger dressing Mixed greens, spicy kani, crunch & caviar Seaweed Salad 6 ,* Spicy Tuna Avocado Salad 12 Japanese green seaweed salad Tuna, avocado, spicy mayo, wasabi mayo & mango sauce Avocado Salad 7 Thai Salad 7 Fresh cut avocado, garden fresh salad onion dressing Mango, jicama, papaya, sweet apple vinegar sauce Kitchen Appetizer Edamame 5 Chicken or Beef Satay 7 Steamed fresh soy bean w. sea salt Calamari Steak 15 Age Tofu 6 Whole calamari with butter sauce Fried soft tofu tempura sauce shaved fish on top Crispy Calamari 10 Shumai 6 Lightly fried calamari, sweet Thai dressing w. mango Steamed dumpling salsa Gyoza ( Pork or Vegetable) 6 Kobe Meat Ball 10 Pan fried dumpling Teriyaki glaze sweet wasabi aioli Harumaki 5 Shrimp or Chicken Tempura 8 Golden fried Japanese spring roll Lightly crispy fried w. vegetable Miso Black Cod 14 Oyster Yaki 12 Grilled fish w. miso sauce Sautéed fried oyster w. garlic butter sauce Beef Negimaki 9 Sautéed Broccoli Garlic Butter 6 Beef scallion rolled w. teriyaki sauce Crispy Jumbo Soft Shell Crab 13 , Rock Shrimp Tempura 13 With ponzu sauce w. spicy yuzu aioli , Spicy Tuna Gyoza 10 Chicken Lettuce Wrap 12 Homemade guacamole with chili and truffle oil Served w.
[Show full text]