Carta Restaurant Mian-Tots 2019V2.Indd

Total Page:16

File Type:pdf, Size:1020Kb

Carta Restaurant Mian-Tots 2019V2.Indd Vegetarian Gluten free Spicy www.restaurantemian.com Salads Rice 1 Seaweed salad 3,75 31 White jasmine rice 1,95 2 Potato salad with Sichuan huajiao oil 3,95 32 Fried rice with soy sauce pork 5,95 2B Cucumber salad with coriander and spicy sauce 4,25 33 Fried rice with shrimp 6,25 9 Noodle salad with special house sauce 4,25 34 Egg fried rice 4,95 9B Tofu salad with coriander and soya sauce 4,25 35 Fried rice with vegetables and egg 5,5 36 Fried rice with chicken and curry sauce 6,25 38 Fried rice with duck and vegetables 7,95 Appetizers 3 Curried shrimp rolls (2u) 4,25 4 Fried vegetarian rolls (2u) 3,5 Vegetable - Tofu 5 Chicken and Chinese mushroom samosas (2u) 3,95 46 Wok of Bok Choy vegetables 4,95 6 Xiangsu battered ribs 3,95 46B Wok of mixed vegetables 5,95 80 Edamame 3,25 47 Spicy Mapo Tofu 5,75 70 Japanese style fried chicken 5,25 54 Wok of smoked tofu with celery 6,75 56 Crispy taro with gravy sauce 7,95 61 Cabbage sauteed with mushrooms and garlic 5,95 Soups 53 Yuxiang Eggplant with pork ground meat 6,95 8 Hot and sour soup with vegetables and tofu 3,95 8B Egg and tomato soup 3,95 21 Pork filling wonton soup 4,75 Meat - Duck 22 Beef noodle soup 6,95 41 Ginger Pork Pao 7,25 23 Pork noodle soup 6,25 42 Grilled beef 7,95 24 Seafood noodle soup 7,25 43 Beef wok with peppers 7,75 25 Vegetarian noodle soup 5,95 44 Chicken wok with mushroom 6,75 45 Chicken wok with spicy sauce 6,95 45B Chicken wok with Hoisin sauce 7,5 Dim Sum - Dumplings 51 Duck Congbao 8,95 11 Pork Guotie (8u) 4,75 52B Sweet and sour sauce chicken 7,95 12 Vegetarian Guotie (8u) 4,75 59 Pekin duck with crepes 13,75 13 Chicken guotie (8u) 4,75 58 Chicken with curry sauce 6,95 14 Glutinous rice Shaomai with shitake and 4,5 60 Chicken with vegetables and cashew 7,5 pork 63 Beef wok with vegetables and spicy sauce 7,95 15 Pork Xiaolongbao (4u) no soup inside 3,95 64 Mix of sautéed meat and seafood (sizzling) 9,25 16 Shrimp Xiajiao (6u) 6,75 18 Dim Sum assortment -Xiajiao, Meatballs, 5,95 Xiaolongbao (6u) Seafood 19 Pork Jian Bao (4u) 4,5 48 Grilled prawns 7,95 49 Shrimps wok with bamboo and shitake 8,95 50 Squid wok with spicy sauce 7,95 Noodles - pasta 52 Battered prawns with sweet and sour sauce 8,95 26 Stirfried noodles with vegetables and shrimps 6,95 55 Battered cod with sweet and spicy sauce 7,95 27 Noodles with vegetables and shrimps 5,95 65 Shrimp wok with assorted vegetables and 9,75 (homemade noodles) Hoisin sauce 28 Bean Sprout Ban Mian noodles with pork meat 6,75 29 Beijing style Zha Jiang Mian noodles 6,95 (with yellow bean sauce and pork meat) 30 Mifen Wok with vegetables and shrimps 5,95 37 Rice pasta stirfried with vegetables and porc meat 6,95 wifi password: girona49 www.restaurantemian.com Drinks Desserts Mineral water (0.5L) 1,95 Matcha green tea tiramisu 4,5 Sparkling water 1,95 Matcha green tea assortment 4,75 Fanta 1,95 Matcha green tea truffles 3,5 Coca Cola 1,95 Chocolate truffles crunch 3,5 Nestea 2,1 Yogurt with raspberry cream 2,95 Natural orange juice 2,75 Panna Cotta with mango 3,5 Coconut juice 2,2 Green tea ice cream 3,5 Wang Laoji 2,2 Coconut ice cream 3,5 Aloe Vera Drink 2,25 Sesame ice cream 3,95 Vermut 3,25 Ginger ice cream 3,25 Glass of sangria 3,25 Mango sorbet 2,95 coconut and banana milkshake 3,25 Cheesecake in a glass 3,5 Beers Estrella Damm 2,1 Estrella Damm gluten-free 2,75 Selection of teas Voll Damm 2,5 Jasmine tea 2,5 Damm Free 2,5 Green tea 2,5 Moritz 1,95 Black tea Pu-Erh 2,5 Heineken 2,1 Wheat tea Ku Qiao 2,5 Qingdao 2,5 Roiboos 2,5 Sapporo 3 Alhambra Reserva 1925 2,75 Barcelona Common Beer 3,5 Dougall’s 3,75 Jaipur (IPA) 4,25 wifi password: girona49.
Recommended publications
  • WEEK 16: Sunday, 14 April - Saturday, 20 April 2019 ALL MARKETS
    WEEK 16: Sunday, 14 April - Saturday, 20 April 2019 ALL MARKETS Date Start Time Title Episode Title Digital Epg Synpopsis Country of Origin Language Repeat Classification Closed Captions Subtitles Dinner Date is the show where people hope to find true love through their love of good food. One lucky 2019-04-14 0500 Dinner Date James Hill UNITED KINGDOM English-100 PG person gets the chance to find romance as they enjoy three very special meals. California has one of the largest populations of Japanese people in America. Their life here and their 2019-04-14 0600 United Plates Of America Los Angeles - Japanese Food USA English-100 G transition into American culture hasn't been a smooth one. California was once called Mexico before the United States purchased it. In San Diego we eat the real 2019-04-14 0630 United Plates Of America San Diego - Mexican Food USA English-100 G Mexican food from those who do it best. As an oil producer Maggie has control over her favourite product from the farm to the table and you won't 2019-04-14 0700 The Cook And The Chef Oils Aint Oils AUSTRALIA English-100 G be able to resist her infectious delight as she samples the first of her new season's oil. Maggie goes to extraordinary lengths to find the perfect gluten free pastry for pies, while Simon makes his 2019-04-14 0730 The Cook And The Chef Catering For Different Tastes AUSTRALIA English-100 G own mung bean noodles with a vegetarian stock that makes his meal not just gluten free.
    [Show full text]
  • Entree Beverages
    Beverages Entree HOT MOCKTAIL • MyRasa Platter $ 20 A combo set of chicken & beef satay, tauhu sumbat, fragrant coconut rice, $ 4.5 • Longing for Longan $ 7 roti canai served with beef rendang and an apam balik Muar for dessert. • Teh Tarik longan, lychee jelly and lemon zest $ 4.5 • Kopi Tarik $ 7 $ 4.5 • Rambutan Rocks $ 12 • Milo rambutan, coconut jelly and rose syrup • Kerabu Apple • Teh O $ 3.5 Crisp green apple salad tossed in mild sweet and sour dressing served with deep • Mango Madness $ 7 • Kopi O $ 3.5 mango, green apple and coconut jelly fried chicken. • Tropical Crush $ 7 pineapple, orange and lime zest • Beef Noodle Salad $ 12 COLD • Coconut Craze $ 7 Noodle salad tossed in mild sweet and sour dressing served with marinated beef. coconut juice and pulp, with milk and vanilla ice cream • 3 Layered Tea $ 6 • Satay $ 10 black tea layered with palm sugar and evaporated milk Chicken or Beef skewers served with nasi impit (compressed rice), cucumber, onions and homemade peanut sauce. (4 sticks) • Root Beer Float $ 6 FRESH JUICE sarsaparilla with ice cream $ 6 • Tauhu Sumbat $ 10 • Soya Bean Cincau $5.5 • Apple Juice soya bean milk served with grass jelly • Orange Juice $ 6 A popular street snack. Fresh crispy vegetables stuff in golden deep fried tofu. $ 5 • Carrot Juice $ 6 • iceTeh lemon O Ais tea Limau • Watermelon Juice $ 6 • Spring Rolls $ 6.5 $ 5 Vegetables wrapped in popia skin. (4 pieces) • freshAir Kelapa coconut juice Muda with pulp $ 5 • Sirap Bandung Muar rose syrup with milk and cream soda • Samosa $ 6.5 COFFEE $ 5 Curry potato wrapped in popia skin.
    [Show full text]
  • Shanghai's Appetizers, Soups, Entrées, Sauces Are All Homemade And
    Shanghai’s appetizers, soups, entrées, sauces are all homemade and every entrée is individually prepared (required extra time) to ensure freshness and quality. Thank you for allowing us to bring you the foods from our culture. We strive to provide the finest Vietnamese cuisine by using ingredients of the highest quality, cooked with skill and finesse, an excellent dining experience and a warm and friendly atmosphere. #1 SPRING ROLLS 1. SPRING ROLLS (2) ― GOI CUON * Fresh herbs, vegetables, rice noodles and your choice ingredients as followed wrapped in rice paper, served with our very own peanut sauce (X sauce 1.00). A. Shrimp and Pork ― Tom va Thit Heo. 7.00 B. Grilled Pork ― Thit Nuong. 6.00 C. Vegetables ― Rau. 6.00 D. Imitation Crab Meat ―Thi Cua Gia. 6.00 # 4 CALAMARI E. Fried Tofu ― Dau Phu Chien. 6.00 2. REFER TO NUMBER 8 3. VIETNAMESE EGG ROLLS (2) ― CHA GIO A combination of taro, clear noodles, carrot, tree ears mushroom and ground pork all mingle together with a savory flavor and deep fried to perfection. 6.00 4. CALAMARI ― MUC TAM BOT Lightly seasoned squid, breaded with our special extra light batter and fried to perfection. 9.00 #5 SPRIMP IN A BLANKET 5. SHRIMP IN A BLANKET (6) ― TOM CHIEN Seasoned shrimp wrapped with a thin crust and fried to perfection our very own lime sauce. 9.00 6. VEGETABLE TEMPURA ― RAU CHIEN TAM BOT Fresh vegetables deep fried with an extra light batter and served with our very own Tempura sauce. 9.00 7.
    [Show full text]
  • BUFFET DINNER 6.30Pm – 10.30Pm MENU 1 COMPOSE SALAD
    BUFFET DINNER 6.30pm – 10.30pm MENU 1 COMPOSE SALAD Seared Sea Scallop with Green and Celeriac Cajun Chicken with Potato and Vegetable Salad Tomato with Crumble Feta Cheese and Olives Snow Crab Salad with Brine of Melon CHEF SALAD BAR Mesclun Lettuce, Grated Carrot, Cucumber, Cabbage, Cherry Tomato, Tomato Wedges, Condiments Sun-dried Tomato, Garlic Confit, Kalamata Olives, Marinated Green Olives, Beetroot, Artichoke Sauces and Dressings Balsamic, Thousand Island, French, Yoghurt and Italian Assorted Dressing in Tube CHEF CAESAR SALAD BAR Romaine Lettuce, Crispy Beef Bacon Stick, Shave Parmesan, Garlic Crouton, Caesar Sauce CHEESE PLATTER Hard and Soft Cheese Condiments Cracker, Walnut and Dried Fruits SMOKED SALMON AND SMOKED FISH COUNTER Salmon, Mackerel, Mussel (Friday-Sunday) SEAFOOD BAR Crab, Mussel, and Prawn Sea Scallop in Shell (Friday-Sunday) Condiments Lemon, Cocktail Sauce, American Cocktail, Spicy Thai Sauce, Tabasco MALAY SALAD AND KERABU’S Otak-otak Haruman Desa Compress Fish Perchik and Prawn Terrine with Vegetable and Fine Julienne of Turmeric Leaf Kerabu Daging Salai dengan Jantung Pisang Sambal Kerisik Smokey Beef Salad with Banana Flower and Chili Paste Kerabu Itik dengan Bunga Kantan dan Hirisan Nangka Madu Duck Salad with Ginger Torch Flower and Slice Jackfruit Acar Rebung Muda Dengan Nenas Berembah Bamboo Shoot and Pineapple Chutney with Spice SOUP Pumpkin Cream Soup with Chestnut- Macadamia Dumpling and Corn Bread Winter Melon Soup with Turkey Breast Dumpling and Vegetable JAPANESE Assorted Japanese Sushi, Hosomaki
    [Show full text]
  • Dine-In-Little-Buddha.Pdf
    VEGETABLES CHEF’S SPECIALS CLASSIC CURRIES (GANG) RICE We use no animal products in these dishes Served with jasmine rice All Gluten Free (If you prefer no eggs or fish sauce, please let us know) Lunch Dinner Served with jasmine rice Chicken 12.95 Beef 12.95 Lunch Dinner TAMARIND SHRIMP 9.95 16.95 CHICKEN BEEF VEG/TOFU SHRIMP DUCK Shrimp with palm sugar, tamarind, ginger and steamed vegetables Shrimp 13.95 Duck 14.95 GARLIC SPINACH TOFU 7.95 12.95 Lunch 8.95 8.95 7.95 9.95 12.95 GANG KUAR GOONG (Shrimp), 9.95 16.95 Veg/Tofu 11.95 Sautéed spinach, tofu, fried garlic, onions Dinner 14.95 14.95 12.95 16.95 20.95 Shrimp, coconut red curry, pineapple, bell peppers, onion and chilies GREEN STIR FRYC 7.95 12.95 CHILI CHICKEN, 8.95 13.95 RED CURRY, RAILROAD FRIED RICE – a must try! C Ginger soy flavor, scallions, chilies, bell peppers, onion Sautéed mixed green vegetables Red curry paste, coconut, bell peppers, bamboo shoots, With eggs, carrots, scallions, onions, peas, tomatoes MANGO CHILI CHICKEN,C 8.95 13.95 green beans, basil KEE-MAO FRIED RICE, BASIL TOFU, 7.95 12.95 Ginger soy flavor, scallions, chilies, bell peppers, onion and mango GREEN CURRY, C Spicy with basil, chilies, onions, bell peppers, tomatoes Sautéed tofu, mushrooms, garlic, onions, Green curry past, coconut, bell peppers, zucchinis, eggplants, RENDANG (Chicken or Beef) 8.95 13.95 chili paste, basil, bell peppers Chicken or beef with coconut curry, tomatoes bell peppers, basil, bamboo shoots PINEAPPLE FRIED RICEC MASSAMAN CURRY With curry powder, eggs, pineapple, scallions,
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Enak Noodle Restaurant Menu
    Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us Soup MALAYSIA CURRY LAKSA NOODLE SOUP Spicy noodle soup popular in the Peranakan cuisine. Wheat noodles or rice vermicelli with chicken or fish, rich spicy coconut milk, tamarind soup VEGETABLES SOUP WITH CHICKEN DUMPLING Clear chicken & vegetables broth, choice of noodles served with chicken dumplings VEGAN CHAR SIEW SOUP Choice of noodles served with a vegan tasty bouillon Choice of Noodles Yellow noodle Kuay teow noodle Mee Soya noodle Rice vermicelli Sandwich of the Day PRESSED TUNA MELT SANDWICH Tasty tuna mayonnaise salad with perfectly melted cheddar cheese in country-style bread, side mixed salad SALAD OF THE DAY Plate of fresh mixed salad with choice of dressings DESSERT OF THE DAY Sweet delicacies of our Pastry team Enak Noodle Restaurant Menu Discover Malay delicacies & enjoy our local recipes selection If you have any food allergy or intolerance, please let us know Soup SAUTEED SICHUAN MINCED BEEF Marinated & boiled minced beef with Szechuan sauce, thick tangy, slightly sweet with a bit of a kick, served with your choice of noodle topped with some shredded vegetables VEGETABLES & DUCK BROTH Clear chicken & vegetables broth, choice of noodles SEAWEED FISH & VEGETABLES CAKE SOUP Served with your choice of noodle Choice of Noodles Red yeast noodle Spinach noodle Soba wheat noodle Egg Ramen noodle Sandwich of the Day GRILLED PRESSED SMOKED CHICKEN SANDWICH Smoky chicken, sundried
    [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]
  • 369-6699 TURON Cassava Cake HALO-HALO 1.00
    B E V E R A G E S SEAFOOD DISHES W/ RICE B R E A K F A S T BOTTLED WATER 1.00 WHOLE FRIED TILAPIA 12.00 TAPSILOG 10.00 Delicious crispy Filipino pan fried Tilapia Tapa (marinated beef strips) served with SODA 2.00 SINIGANG NA HIPON 14.99 Sinigang (fried rice) and Itlog (egg) (SHRIMP) TOCILOG 10.00 JUICE (ORANGE/MANGO) 3.00 Tamarind base soup mixed with vegetables and shrimp Tocino (cured pork meat) served with SINIGANG NA POMPANO 14.99 Sinigang (fried rice) and Itlog (egg) SAGO GULAMAN 4.00 Tamarind base soup mixed with Made with gelatin, brown sugar, water, and tapioca pearls vegetables and Pompano fish LONGSILOG 10.00 Longanisa (pork sausage) served with D E S S E R T S SINIGANG NA BANGUS 14.99 Tamarind base soup mixed with Sinigang (fried rice) and Itlog (egg) vegetables and Bangus (Milk fish) BANGSILOG 10.00 TURON 1.00 DAING NA BANGUS 14.99 Deep fried butterfly fillet of Bangus (milk fish) Crispy deep fried Milk fish butterfied Deep fried banana plantains with jackfruit served with Sinigang (fried rice) and Itlog (egg) and marinated in vinegar 10.00 Cassava Cake 4.00 INIHAW NA PUSIT (SQUID) 17.99 BACONSILOG Cake made with Cassava (Yucca), sugar, and Grilled Squid stuffed with vegetables and other ingredients Strips of Bacon served with coconut milk, with cheese sprinkled on top Sinigang and Itlog (egg) HALO-HALO 7.00 SIZZLING DISHES W/ RICE CORNSILOG 10.00 Layered sweetened fruits with shaved ice, milk, sugar, and ice cream on top Corn Beef served with Sinigang and Itlog (egg) BONELESS CHICKEN 12.00 Longsilog Chicken marinated in
    [Show full text]
  • Ramen Noodles History & Makeover
    Ramen Noodles History & Makeover with Homemade Noodle Bowl Lab Intro: How many of you have prepared/eaten one of the “Ramen Noodle” instant soup packages? Why? Create a list on the board. What is Ramen? Ramen is a quick cooking Japanese noodle served with meat, broth and vegetables. It’s Japan’s version of “fast food”. Discuss: Anyone know when these noodles were first introduced, how they were invented and when they became a global food? Let’s find out…this trivia game about Ramen Noodles as a “pre-test”. http://www.allthetests.com/quiz23/quiz/1182521396/Do-You-Know-Ramen- Noodles Activity: View the YouTube video “Nissin Noodles - The Instant Meal with a Lasting Legacy” and complete the guide sheet while viewing. https://www.youtube.com/watch?v=fqseyLw2Flg Go over the correct answers for the guide sheet. Discuss: Ramen Noodle Instant Soup packages often get a bad rap when it comes to nutrition. Anyone know why? Use your iPads or the internet to investigate and create a list of at least 5 reasons these little packages of convenience are not recommended to eat on a regular basis and are considered unhealthy. Here is one website to help you get an idea of what your students should be finding: https://www.yahoo.com/beauty/whats-actually-in-instant-ramen- 115416194312.html Share nutrition information discoveries about ramen noodles. So…how can we enjoy the convenience of the ramen noodles in a healthier way? The answer is…make your own noodle bowls using fresh ingredients. First, get rid of the instant soup packages with flavor packs and substitute another type of quick cooking Asian noodle like Soba, Udon or Rice.
    [Show full text]
  • Easy Ramen Noodle Soup
    Search 0 easy ramen noodle soup Think ramen is just for college kids? Think again because this easy Ramen Noodle Soup recipe elevates a student staple to a family favorite. Quick to whip up, a flavorful chicken broth (thanks to the addition of ginger, garlic, soy and sake) is loaded with noodles and bok choy, completing the leap from dorm to family kitchen. SERVES: 6-8 ingredients directions 2 tbsp olive oil 1. Place a soup pot over medium heat with olive oil. Add 1 medium white onion, onion, carrots, garlic, ginger, red pepper flakes and black chopped pepper. Stirring occasionally, cook for 4-6 minutes, until 2 medium carrots, peeled vegetables are softened. Add sake and stir to deglaze pan for and diced 30 seconds. Add soy sauce and cook, stirring 1 minute. Add 2 large garlic cloves, minced chicken broth and bring to a boil. Reduce to a simmer and 2 tsp minced fresh ginger cook for 15 minutes. ¼ tsp red pepper flakes 2. While the soup is simmering, cook ramen noodles ¼ tsp freshly ground black according to package directions, until just tender. Rinse and pepper drain noodles. Add ramen noodles and baby bok choy to ¼ cup sake simmering soup. Simmer 5-10 minutes more. Stir in lime juice ¼ cup soy sauce and ladle into bowls, garnishing with chopped parsley. Serve 10 cups chicken broth immediately. 8oz ramen noodles ½ lb baby bok choy, washed and thinly sliced ½ lime, juiced “All the dreamers in all the world are Chopped Italian flat leaf dizzy in the noodle.” parsley, for garnish — E D I E A D A M S print.
    [Show full text]
  • View of ASEAN Food William W
    Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea.
    [Show full text]