DOCSLIB.ORG

Khazanah Sajian Nusantara Buffet Dinner Menu a 2019

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Khazanah Sajian Nusantara Buffet Dinner Menu A 2019 RAMPAIAN PEMBUKA SELERA Sambal belacan, Cincaluk, Budu, Acar Buah, Sambal Mempelam & Acar Jelatah sambal Gesek Chili Padi Kicap, Sambal Kelapa Pudina, Sambal Nenas & Sambal Kecap Air Asam Rojak Buah counter Mangga Muda, Nanas, Bengkuang, Timun, Jambu Air, Buah Kedondong, Kuah Rojak, Kacang Tumbuk & Bijan dan Yu Char Kway KERABU Kerabu Daging Salai Kerabu Suhun Kacang Gajus Kerabu Taugeh dan Sotong Kering Kerabu Suhun Dan Udang Tauhu Sambal Kering Berkacang Marinated Jelly Fish with Mango Salad Mixed Fruits Cocktail with Crab Stick Marinated Mango Salad with Japanese Octopus Thai Style Kerabu Chicken Feet telur Masin, Ikan Masin, Jeruk Ikan Masin, Begedil, Hati Ayam Goreng kan Bilis Petai & Paru Goreng Berlada Tempeh Goreng Sambal JAJAN Keropok Ikan, Papadum, Keropok Udang & Keropok Sayur JERUK Jeruk Mangga, Jeruk Cermai, Jeruk Betik, Jeruk Buah Pala, Jeruk Sengkuang & Jeruk Anggur SUP Sup Gear Box Sup pindang lautan – Pahang Aneka Jenis Roti & Roti Bengali HIDANGAN PELBAGAI JENIS NASI Nasi Dagang – Terengganu Nasi Kerabu – Kelantan Nasi Daging – Kedah Nasi Kabuli – Johor Nasi Biryani Chicken Nasi Biryani Kambing MASAKAN NUSANTARA Gulai Daging Rebung Muda - Kedah Masak Lemak Ayam – Negri Sembilan Gulai Ikan Tongkol - Terengganu Ketam Masak Lemak Nenas – Johor Gulai Nangka Muda & Ikan Bilis – Perlis Kacang Panjang goring hati - Selangor NASI KANDAR PENANG Ayam Hitam Manis Kurma Kambing Sambal Udang Kanavai Porial Milagu Podi Sambar MASAKAN ORIENTAL Nyonya Otak-Otak – Melaka Ketam masak mentega – Selangor Wok Fry mixed vegetables Chap Chye with vegetarian abalone mushroom – Melaka Deep-fried Chicken with Lemon Sauce - Kuala Lumpur HIDANGAN A LA BARAT Seafood’s Lasagna Pan-seared salmon fillet with salsa verde Minute steak with roasted vegetables and pesto Lamb stewed with winter vegetables Fusilli pomodoro BBQ’s chicken drumlet ACTION STALL Chicken, Beef or Lamb Shawarma (As per Chef rotation) Famous TLH Char Koay Teow Roti Canai or Parathas, Murtabak lasagna, Chapatti, Roti Jala & Appam kelapa with Vegetables Dalca + 2 curries, Chutneys & Pickled Onion (As Per Chef rotation) Lam Mee with Condiments KAMBING PANGGANG LADA HITAM Whole Lamb in BBQ Pit or Lamb Legs with essential sauces & condiments CHINESE BBQ Melaka Chicken rice balls - Roast chicken, Roast duck, Poach chicken, Char Siew chicken, Steamed Tofu with soy’s, Cucumber, Chili relish, soy sauce, Ginger paste + Chicken broth Chinese steam Din Sum x 3 types ANEKA BUAH-BUAHAN Tembikai, Betik. Nenas, Oren & Tembikai Susu PEMANIS MULUT Coffee Panna-Cotta White Chocolate Cheese Cake Black Forest Cake Carrot Cake Bread & Butter Pudding with Chocolate Chips French Pastries Assorted Pudding & Jelly ice cream trolley with all the toppings CITARASA TRADISIONAL Aneka Kuih Muih Melayu Chilled Honey Dew Longan Serawa Durian with Roti Benghali AIR BATU CAMPUR & CENDOL Shaved ice coated with rose syrup, mixed jellies, beans, preserved tropical fruits, nuts with grated ice, rose syrup, Pandanus jelly, sweet corn, steamed glutinous rice, palm sugar, evaporated milk and condense milk. Khazanah Sajian Nusantara Buffet Dinner Menu B 2019 RAMPAIAN PEMBUKA SELERA Sambal belacan, Cincaluk, Budu, Acar Buah, Sambal Mempelam & Acar Jelatah sambal Gesek Chili Padi Kicap, Sambal Kelapa Pudina, Sambal Nenas & Sambal Kecap Air Asam Rojak Buah counter Mangga Muda, Nanas, Bengkuang, Timun, Jambu Air, Buah Kedondong, Kuah Rojak, Kacang Tumbuk & Bijan dan Yu Char Kway Rojak Buah counter Mangga Muda, Nanas, Bengkuang, Timun, Jambu Air, Buah Kedondong, Kuah Rojak, Kacang Tumbuk & Bijan dan Yu Char Kway KERABU Kerabu Betik Muda Kerabu Jantung Pisang Berkerisik Kerabu Sotong Utara (Siam) Tempeh Goreng Berlada Kerabu Suhun Dan Udang Marinated Jelly Fish with Mango Salad Mixed Fruits Cocktail with Crab Stick Marinated Mango Salad with Japanese Octopus Thai Style Kerabu Chicken Feet Telur Masin, Ikan Masin, Jeruk Ikan Masin, Begedil, Hati Ayam Goreng kan Bilis Petai & Paru Goreng Berlada Tauhu Sumbat JAJAN Keropok Ikan, Papadum, Keropok Udang & Keropok Sayur JERUK Jeruk Mangga, Jeruk Cermai, Jeruk Betik, Jeruk Buah Pala, Jeruk Sengkuang & Jeruk Anggur SUP Sup Gear Box Chinese hot and sour soup Aneka Jenis Roti & Roti Bengali HIDANGAN PELBAGAI JENIS NASI Nasi Dagang – Terengganu Nasi Kerabu – Kelantan Nasi Daging – Kedah Nasi Kabuli – Johor Nasi Biryani Chicken Nasi Biryani Kambing MASAKAN NUSANTARA Gulai Daging Pisang Muda - Kedah Ayam Masak Rendang Minang – Negri Sembilan Gulai Ikan Tongkol - Terengganu Seafood’s Masak Lemak Kunyit – Johor Sayur Asem - Melaka Sayur Masak Lodeh - Selangor NASI KANDAR PENANG Ayam Madu Bijan Kari Kepala Ikan Utara Dalca Telur Mughlai Aadu Paretel Takkali Kelangu Sambar MASAKAN ORIENTAL Udang Goreng Nestum – Selangor Braised bean curd with pumpkin puree and seafood – Johor Fried Scrambles Egg with Oyster Meat – Perak Sotong Goreng Cili Kering Dengan Gajus – Selangor HIDANGAN A LA BARAT Vegetables Lasagna Pan-seared seabass fillet, grilled vegs, lemon butter cream Grilled chicken breast with own jus, sautéed vegetables Braised beef with rosemary and vegetables Lamb minced pies Penne shrimps pesto ACTION STALL Chicken, Beef or Lamb Shawarma (As per Chef rotation) Curry Mee with Condiments KAMBING PANGGANG LADA HITAM Whole Lamb in BBQ Pit or Lamb Legs with essential sauces & condiments CHINESE BBQ Melaka Chicken rice balls - Roast chicken, Roast duck, Poach chicken, Char Siew chicken, Steamed Tofu with soy’s, Cucumber, Chili relish, soy sauce, Ginger paste + Chicken broth Chinese steam Din Sum x 3 types ANEKA BUAH-BUAHAN Tembikai, Betik. Nenas, Oren & Tembikai Susu PEMANIS MULUT Crème Brulee Cheese Cake Blueberry Sponge Cake Banana Cake Bread & Butter Pudding with Chocolate Chips Fruit Tartlets French Pastries Ice cream trolley with all the toppings CITARASA TRADISIONAL Aneka Kuih Muih Melayu Serawa Durian with Roti Benghali Bubur Cha cha Nyonya AIR BATU CAMPUR & CENDOL Shaved ice coated with rose syrup, mixed jellies, beans, preserved tropical fruits, nuts with grated ice, rose syrup, Pandanus jelly, sweet corn, steamed glutinous rice, palm sugar, evaporated milk and condense milk. Khazanah Sajian Nusantara Buffet Dinner Menu C 2019 RAMPAIAN PEMBUKA SELERA Sambal belacan, Cincaluk, Budu, Acar Buah, Sambal Mempelam & Acar Jelatah Sambal Gesek Chili Padi Kicap, Sambal Kelapa Pudina, Sambal Nenas & Sambal Kecap Air Asam Rojak Buah counter Mangga Muda, Nanas, Bengkuang, Timun, Jambu Air, Buah Kedondong, Kuah Rojak, Kacang Tumbuk & Bijan dan Yu Char Kway KERABU Kerabu Taugeh Udang Kerabu Pucuk Paku Tauhu Sumbat Tempeh Goreng Berlada Kerabu Ayam Carik Marinated Jelly Fish with Mango Salad Mixed Fruits Cocktail with Crab Stick Marinated Mango Salad with Japanese Octopus Thai Style Kerabu Chicken Feet Telur Masin, Ikan Masin, Jeruk Ikan Masin, Begedil, Hati Ayam Goreng Ikan Bilis Petai & Paru Goreng Berlada Kuih Pie Tie JAJAN Keropok Ikan, Papadum, Keropok Udang & Keropok Sayur JERUK Jeruk Mangga, Jeruk Cermai, Jeruk Betik, Jeruk Buah Pala, Jeruk Sengkuang & Jeruk Anggur SUP Sup Gear Box Indian Rassam soup Aneka Jenis Roti & Roti Bengali HIDANGAN PELBAGAI JENIS NASI Nasi Dagang – Terengganu Nasi Kerabu – Kelantan Nasi Daging – Kedah Nasi Kabuli – Johor Nasi Biryani Chicken Nasi Biryani Kambing MASAKAN NUSANTARA Gulai Daging Kerutup - Terengganu Ayam Gulai Kentang - Perak Gulai Ikan Tongkol - Terengganu Lala Lemak Tempoyak – Perak Lemak Pucuk Paku Udang – Negri Sembilan Kacang Buncis goring tauhu - Melaka NASI KANDAR PENANG Kari Kambing Berkentang Ketam masala Sotong Sambal Tumis Kovalom Meen Milagai Koli Urulai Kuruma MASAKAN ORIENTAL Nyonya Otak-Otak - Melaka Udang Masak Kam Heong - Selangor Stir twin rice noodle with seafood - Melaka Roasted Chicken with Prawn Crackers - Perak Udang Mentega – Selangor HIDANGAN A LA BARAT Beef lasagna Seared red snapper, sauté fennel and tomato concase Roasted chicken leg with potato wedges, poullet au jus Pan-fried lamb chop with roots vegetables, mint pesto Spaghetti Bolognese Seafood’s Pies ACTION STALL Chicken, Beef or Lamb Shawarma (As per Chef rotation) Famous TLH Char Koay Teow Roti Canai or Parathas, Murtabak lasagna, Chapatti, Roti Jala & Appam kelapa with Vegetables Dalca + 2 curries, Chutneys & Pickled Onion (As Per Chef rotation) Penang Assam Laksa with Condiments KAMBING PANGGANG LADA HITAM Whole Lamb in BBQ Pit or Lamb Legs with essential sauces & condiments CHINESE BBQ Melaka Chicken rice balls - Roast chicken, Roast duck, Poach chicken, Char Siew chicken, Steamed Tofu with soy’s, Cucumber, Chili relish, soy sauce, Ginger paste + Chicken broth Chinese steam Din Sum x 3 types ANEKA BUAH-BUAHAN Tembikai, Betik. Nenas, Oren & Tembikai Susu PEMANIS MULUT Tiramisu Blueberry Panna-cotta Mango Cheese Cake Chocolate Moist Cake Banana Cake Semolina Pudding French Pastries Ice cream trolley with all the toppings CITARASA TRADISIONAL Aneka Kuih Muih Melayu Serawa Durian with Roti Benghali Bubur Pulut Hitam AIR BATU CAMPUR & CENDOL Shaved ice coated with rose syrup, mixed jellies, beans, preserved tropical fruits, nuts with grated ice, rose syrup, Pandanus jelly, sweet corn, steamed glutinous rice, palm sugar, evaporated milk and condense milk. .
Recommended publications
  • Nasi Kandar’ Eating Patterns Among Patrons in the Klang Valley and Penang of Malaysia 1*Abdul Rais, A.R., 1Wan Abdul Manan, W.M., 1Shariza, A.R

    Nasi Kandar’ Eating Patterns Among Patrons in the Klang Valley and Penang of Malaysia 1*Abdul Rais, A.R., 1Wan Abdul Manan, W.M., 1Shariza, A.R

    International Food Research Journal 20(4): 1789-1797 (2013) Journal homepage: http://www.ifrj.upm.edu.my A comparative study of ‘nasi kandar’ eating patterns among patrons in the Klang Valley and Penang of Malaysia 1*Abdul Rais, A.R., 1Wan Abdul Manan, W.M., 1Shariza, A.R. and 2Wan Nadiah, W.A. 1School of Health Sciences, Health Campus, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan 2School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang Article history Abstract Received: 11 January 2013 ‘Nasi kandar’ is defined as boiled white rice placed inside a wooden basket and carried on Received in revised form: the shoulder using a pole. The rice is served with a variety of pairing dishes that are usually 31 January 2013 fried, curried or boiled. The tradition of carrying rice and pairing dishes on the shoulder began Accepted: 4 February 2013 to die out in the 20th century as seller resorted to a more conventional way of selling ‘nasi kandar’. The ‘nasi kandar’ business in Malaysia has evolved from being sold as a street food Keywords into a multi-million dollar franchise business rivalling the fast food business. It is available 24 hours and enjoyed by Malaysians from all walks of life. This study aims to compare ‘nasi ‘Nasi kandar’ kandar’ eating pattern among patrons in the Klang Valley and Penang. Three hundred sets of Eating patterns questionnaires were answered and collected. Data from the questionnaires were analyzed in Pairing dishes PASW 18.0 using descriptive statistics and chi-square test for association. Klang Valley patrons (72%) would consume ‘nasi kandar’ once a week.
  • Maggi Goreng / Mee Goreng / Indo

    Maggi Goreng / Mee Goreng / Indo

    Mamak Mia Location & Competitor Details Developer Sime Darby The first shop facing main road. 1,000,000 cars monthly Opposite Columbia Hospital Next to Dominos Pizza Next to 99 Speedmart More than 100,000 populations In Bandar Bukit Raja, Klang (Mukim) Only 1 competitor smaller mamak nearby. Mamak Mia Shop Details Selling Tom Yam Seafood, Chicken Chop, Burger Besar, Spaghetti, Nasi Lemak, Ayam Berempah, Roti Canai, Thosai, Murtabak, Maggie Goreng, Nasi Goreng, Ayam Goreng Panas, Snacks, Ice Blended, Mocktails, Teh Tarik and many more. Located Bandar bukit raja, klang Halal certified by Jakim 50 tables (inside & outside) 40 x 70 Square Feets 8 Staffs (3 chefs, 1 drink maker, 3 servers, 1 dish washer) Mamak Mia Equipment in The Restaurant Everything is new and well maintained 2 x Deep Fryer 1 x Water Boiler. 3 x Stove 2 x Chiller 2 x Freezer 1 x Ventilation 3 x Griddle 2 x Nasi Kandar Bain Marie Mamak Mia Equipment in The Restaurant Everything is new and well maintained 1 x Projector Board 1 x Projector 2 x TV Mamak Mia Staff & Stocks & Supplier & Recipe Training Have Been Properly Conducted to Staffs Staffs have been trained to serve customers Staff have been trained to count stocks Supplier contact will be given Chef have been trained to cook all food & Make drinks Recipe will be given Stocks listing will be given Mamak Mia Social Media Constantly Promoting Our Restaurant on Facebook & Google Facebook Total1,000 likes, 738 comments Google business is ready MAMAK MIA MENU Fusion Restaurant Menu From Local Food to Western Food 15 Jenis Nasi Lemak 1 Jenis Pancake 25 Jenis Roti Canai 13 Jenis Thosai 4 Jenis Murtabak MAMAK MIA MENU Fusion Restaurant Menu From Local Food to Western Food Nasi Goreng Mamak 4 Jenis Nasi Goreng 4 Jenis Nasi Goreng Ayam 4 Jenis Nasi Goreng Ayam 10 Jenis Nasi Goreng Chicken Chop / Marryland / Beef Steak and banyak lagi.
  • Issn 0853- 2265

    Issn 0853- 2265

    ISSN 0853- JURNAL ONLINE WESTPHALIA, VOL.12, NO.2 (JULI-DESEMBER 2013) 2265 BUDAYA DAN BAHASA MELAYU: BUDAYA PEREKAT BANGSA-BANGSA ASIA TENGGARA Oleh Lies Widyawati Abstrak Sejarah kebudayaan Melayu mencakup dimensi dan wilayah geografis yang luas, dengan rentang masa yang panjang. Secara geografis, kawasan tersebut mencakup Indonesia, Singapura, Malaysia, Brunei, Filipina dan Thailand Selatan. Pada abad ke-7 M, orang Melayu bermigrasi dalam jumlah besar ke Madagaskar, sebuah pulau di benua Afrika. Sejak saat itu, kebudayaan Melayu juga berkembang di Madagaskar. Bahasa orang-orang keturunan Melayu di pulau ini banyak memiliki persamaan dengan bahasa Dayak Maanyan di Kalimantan. Ketika Syeikh Yusuf Tajul Khalwati diasingkan kolonial Belanda ke Tanjung Harapan (Afrika Selatan), ia bersama pengikutnya mengembangkan agama Islam dan budaya Melayu. Sejak saat itu, kebudayaan Melayu berkembang pula di Afrika Selatan. Kata Kunci: Budaya Melayu, Bahasa Melayu Pendahuluan Sepanjang perjalanan sejarahnya, banyak kerajaan yang telah berdiri di kawasan Melayu ini, yang tertua adalah Koying di Jambi (abad ke-3 M) dan Kutai di Kalimantan (abad ke-4 M). Tidak menutup kemungkinan, masih ada kerajaan yang berdiri lebih awal, namun belum ditemukan data sejarahnya. Setelah Koying dan Kutai, kerajaan Melayu lainnya muncul dan tenggelam silih berganti. Di antara kerajaan-kerajaan tersebut, ada yang hanya seluas kampung atau distrik kecil, namun ada pula yang berhasil menjadi imperium, seperti Sriwijaya di Sumatera, Indonesia. Secara kronologis, sebagian kerajaan
  • Introduction

    Introduction

    CHAPTER ONE INTRODUCTION 1.1 INTRODUCTION This study has been conducted at three Malay restaurants in Malaysia to investigate how restaurant customers experienced the factors that influence satisfaction in order to propose a conceptual framework of the customer satisfaction dining experience. The participants involved in the study were mainly restaurant customers to three Malay restaurants. Through the qualitative research method, comprising inductive analysis and multiple data collection techniques (i.e. in-depth interviews, observations and document) with a broad range of customers and insiders (restaurant manager and staff of restaurant front house department), a conceptual framework of the customer satisfaction dining experience was generated. The focus of discussion (Chapter 6) highlights the process and practices of customer dining experience, which in turns provides implications for restaurant management. This chapter contains of the academic context, overview of the study and outline of the thesis. 1.2 THE ACADEMIC CONTEXT The early 1970s saw the emergence of customer satisfaction as a legitimate field of inquiry (Barsky, 1992) and the volume of consumer satisfaction research had increased significantly during the previous four decades (Pettijohn et al., 1997). The issue of customer satisfaction has received great attention in consumer behaviour studies (Tam, 2000) and is one of the most valuable assets of a company (Gundersen et al., 1996). With regard to the food service industry, success in the industry depends on the delivery of superior quality, as well as the value and satisfaction of customers 1 (Oh, 2000). Most restaurateurs have realised the effect of customer satisfaction on customer loyalty for long-term business survival (Cho and Park, 2001), and have chosen to improve customer satisfaction in an attempt to achieve business goals (Sundaram et al., 1997).
  • Superstar Libra Chefs Scaled New Heights with 25 Awards at the 2Nd Penang International HALAL Chefs Challenge 2015

    Superstar Libra Chefs Scaled New Heights with 25 Awards at the 2Nd Penang International HALAL Chefs Challenge 2015

    PRESS RELEASE FOR IMMEDIATE RELEASE SuperStar Libra chefs scaled new heights with 25 Awards at the 2nd Penang International HALAL Chefs Challenge 2015 Penang (Malaysia), 11 February, 2015 – Star Cruises, the leading cruise line in Asia Pacific, is pleased to announce that the chefs of SuperStar Libra scaled to new heights at the 2nd Penang International HALAL Chefs Challenge 2015, winning a total of 25 awards, which include 1 Gold, 8 Silver, 11 Bronze and 5 diplomas. The three-day event was held from 30 January to 1 February 2015 at the Subterranean Penang International Convention & Exhibition Centre (sPICE), Penang, Malaysia. Led by Executive Chef Saifol Iskandar Ikhsan, a total of 11 chefs from SuperStar Libra participated in 15 of the 19 categories such as the Malay Traditional Ethnic Ketupat & Rendang Challenge, Mee Goreng Challenge, Laksa Malaysia, Traditional Nasi Lemak, Western Main Course I (Fish/ Seafood), Western Main Course II (Meat – Beef or Lamb, Poultry - Duck, Chicken & Game), Sweet Sensation, Fruit & Vegetable Carving, and many more. Mr. Chatuverdi Pradeep Mohan, the 31-year-old Chef De Partie of SuperStar Libra, won the gold medal in the Western Main Course I (Fish/ Seafood) Category. He impressed the judges with his masterfully crafted dish -- Spices Oven Baked Salmon with Tomato Chutney. The eight silver medals winners are Sous Chef Mr. Rashidi bin Mohd (Ketupat Palas Perempuan, rendang ayam samudera), Sous Chef Mr. Mohd Zulkifli bin Mohd Akhir (Seafood mousse, seared scallops and lobster claw/ Beef Medallion with goose liver and morel sauce & Burger Tuah), Chef de Partie Mr. Muhammad Quzair bin Ahmad (Pan seared snapper, green mussel and crab meat tempura & Chicken roulade Florentine), and 2nd Cook Nguyen Van Linh (Pan fried lobster, scallops and seafood mousse in saffron bisque & Trio of Duck: Pan fired duck breast, duck mousse, duck spring roll with pumpkin puree and tamarind juice).
  • Healthy Food Traditions of Asia: Exploratory Case Studies From

    Healthy Food Traditions of Asia: Exploratory Case Studies From

    Harmayani et al. Journal of Ethnic Foods (2019) 6:1 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0002-x ORIGINALARTICLE Open Access Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal Eni Harmayani1, Anil Kumar Anal2, Santad Wichienchot3, Rajeev Bhat4, Murdijati Gardjito1, Umar Santoso1, Sunisa Siripongvutikorn5, Jindaporn Puripaatanavong6 and Unnikrishnan Payyappallimana7* Abstract Asia represents rich traditional dietary diversity. The rapid diet transition in the region is leading to a high prevalence of non-communicable diseases. The aim of this exploratory study was to document traditional foods and beverages and associated traditional knowledge that have potential positive health impacts, from selected countries in the region. The study also focused on identifying their importance in the prevention and management of lifestyle-related diseases and nutritional deficiencies as well as for the improvement of the overall health and wellbeing. This was conducted in selected locations in Indonesia, Thailand, Malaysia and Nepal through a qualitative method with a pre-tested documentation format. Through a detailed documentation of their health benefits, the study tries to highlight the significance of traditional foods in public health as well as their relevance to local market economies towards sustainable production and consumption and sustainable community livelihoods. Keywords: Traditional foods, Ethnic recipes, Asian health food traditions, Cultural dietary diversity, Indonesia, Thailand, Malaysia and Nepal Introduction Due to the dynamic adaptations to local biocultural con- Asia represents vast geographic, socioeconomic, bio- texts and refinement over generations through empirical logical, and cultural diversity. This is also reflected in the observations, they assume to have positive health impacts dietary diversity of traditional foods.
  • Universiti Malaya Faculty of Business & Accountancy

    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.
  • Annual Report 2018

    Annual Report 2018

    INNOVATING A CONVENIENT LIFESTYLE 2018 KAWAN Food Berhad Annual Report 640445-V (Incorporated in Malaysia) KAWAN Food Berhad 640445-V KAWAN Annual Report 2018 KAWAN Food Berhad 603 3099 1188 640445-V (Incorporated in Malaysia) 603 3099 1028 Lot 129351 Jalan Sungai Pinang 4/19 Taman Perindustrian Pulau Indah [email protected] Selangor Halal Hub, Fasa 2c 42920 Pulau Indah Selangor Darul Ehsan Malaysia www.kawanfood.com Vision Mission To be the leading international company that provides • To enrich people’s lives through consistent delivery products which create values and enhance lifestyle of of high quality, safe and convenient food. our customers. • To be the leader in developing our new innovation with advance technology. • To create values in a sustainable way to our stakeholders and contribute to economic, social and environmental developments. Values Responsibility Teamwork Integrity Discipline Innovative We take ownership We work together as We are committed to We are dedicated and We embrace new and responsibility of a team to achieve our be fair & honest in committed to achieve ideas and constantly our results. mission by having all our dealings and higher efficiency and changing to meet open communication, adhere to the highest effectiveness. customers’ needs. mutual respect and ethical standards. sharing of knowledge. INSIDE THIS REPORT Notice of Annual General Meeting 2 Corporate Governance Overview Statement 54 Corporate Information 6 Audit Committee Report 68 At a Glance 8 Additional Compliance Information pursuant to the
  • Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur

    Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur

    HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja
  • 1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda Yang

    1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda Yang

    1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda yang mempesona terbentang dari Selat Sunda di barat sampai ke perbatasan Jawa Tengah di bagian timur. Wilayah Jawa Barat bergunung-gunung dan berbukit-bukit hijau, dimana satu puncak gunung berapi dan bukit-bukit sekitarnya memeluk hangat ibu kotanya, Bandung. Sejarah Jawa Barat adalah sejarah perdagangan, rempah-rempah, dan kerajaan Padjadjaran yang terus diteliti hingga saat ini oleh para sejarawan dan arkeolog. Jawa Barat merupakan salah satu provinsi di Indonesia yang memiliki alam dan pemandangan yang indah untuk anda kunjungi. Provinsi ini juga menyimpan berbagai potensi menyangkut sumber daya air, pemanfaatan lahan, hutan, pesisir dan laut, serta sumber daya perekonomian masyarakatnya. Wilayah Jawa Barat adalah lokasi yang tepat untuk anda melakukan beragam jenis wisata, baik itu wisata alam, belanja, pendidikan dan kuliner, ataupun budaya. Budaya Sunda merupakan kebudayaan masyarakat yang tinggal di wilayah barat pulau Jawa. Sunda merupakan cikal bakal berdirinya peradaban di Nusantara. Sejak dari awal hingga kini, budaya Sunda terbentuk sebagai satu budaya luhur di Indonesia. Keluhuran budaya Sunda terlihat dari sejarah yang menyebutkan sejak berabad lamanya bahwa Bandung adalah Parahyangan yang secara sederhana bisa diartikan sebagai tempatnya para Rahyang, Hyang atau Dewa. 1 2 Sebagaimana diketahui bahwa Dewa adalah makhluk yang tinggal di kahyangan, biasa di identikkan juga dengan surga. Sehingga menunjukkan bahwa Bandung adalah tempat yang mirip surga. Hal itu wajar jika melihat bentangan alam Bandung yang di kelilingi oleh gunung, sehingga menyajikan panorama alam yang indah dan atmosphere yang sejuk, sehingga menarik minat wisatawan untuk menikmati keindahan alam Bandung. Selain keindahan alam, Bandung memiliki gedung-gedung bersejarah yang terawat hingga kini.
  • TOSCA Italian Restaurant

    TOSCA Italian Restaurant

    Makan MoMents May 2011 MAKAn KITCHen the Flavours of Penang, 13th – 29th May Penang has it all! Explore the flavourful cuisines and rich heritage of this island at Makan Kitchen. all-time Favourite Penang Fare Chefs from Penang dishing up your favourite Penang fare from the popular Nasi Kandar and Nyonya cuisine to various street delights. Lunch: RM59++ (adult) | Dinner: RM79++ (adult) Weekend High Tea: RM45++ (adult) Penang arts & Crafts 13th – 29th May – Unforgettable George Town Exhibit 13th & 14th May – Nyonya Cultural Dance 20th & 21st May – Hand-painted Clogs Demo/ Workshop 28th & 29th May – Nyonya Beadwork Demo/ Workshop For more information, click here MOM Eats Free Mother’s Day, 8th May Give Mom the break she deserves! Bring her over on Mother’s Day and her meal is on us. Makan kitchen Lunch (12.30pm – 4pm) There is no better way to lavish Mom then spoiling her with choices of over 200 local delights prepared from three live kitchens. RM59++ (adult) tosca BBQ Brunch (11.30am – 3pm) Treat Mom to an Italian brunch at our restaurant by the poolside. The mouth-watering spread includes bakery items, mains, prime grilled items and desserts. RM79++ (adult) A special Mother’s Day gift for the Mom and attractive lucky draw prizes await. *Minimum three full-paying diners to enjoy Mom Eats for Free offer. For more information, click here TOSCA ItalIAn restaurAnT Black angus Beef, 9th – 22nd May Enjoy Black Angus beef cooked to succulent perfection at Tosca. Try the chef’s recommendation Black Angus Beef Carpaccio, Braised Black Angus Beef Cheek or Grilled Black Angus Tenderloin.
  • Kitchen Art's Brasserie

    Kitchen Art's Brasserie

    KITCHEN ART’S BRASSERIE MENU BUFFET HI-TEA MENU A 2020 Garden Salad 4 Type of Lettuce, 4 Type of Kerabu, 2 Type Toast Salad Dressings and Condiments Homemade Pickled Shallot, Sesame Seed and Crusted Nut Thousand Island, Caesar Dressing, Italian Vinaigrette, Roasted Sesame Dressing, Honey Soya Dressing Balsamic Vinegar and Olive Oil Fruit Counter Rojak Buah Serves with Condiment Italian Counter BBQ Pizza Margarita Pizza Soup Cream of Mushroom Soup Serves with Bread Loafs, Bread Rolls & Butter Sauna Box Assorted Mini Pau Noodle Action Live Laksa Penang with Condiment Counter on Fire Satay Chicken & Satay Beef Serves with Peanut Sauce, Cucumber, Onion and Rice Cake Stall 1 Pasembor Serves with Condiments Stall 2 Rotisserie Chicken Serves with Au Jus, Sautéed Mix Vegetable & Potato Stall 3 Nasi Biryani Ayam Biryani Acar Mentah Stall 4 Shawarma Greek Style Chicken Shawarma Serves with Lettuce, Tzatziki Sauce, Tomato & Cucumber Main Fair Kampung Fried Rice Singapore Fried Mee Hoon Sweet & Sour Fish Mutton Curry with Potatoes Stir Fried Mix Vegetables Buffalo Chicken Wing Beef Lasagna Roasted Baked Duo Potatoes Kid’s Station Chocolate Fountain with Condiments Caramelized Popcorn Popia Sambal & Samosa Desserts Assorted Nyonya Kuih Sago Gula Melaka Bread Butter Pudding Assorted Jelly in the Glass & Crème Caramel, 4 type of Ice Cream with Condiments Fresh Cut Tropical Fruits Hot & Cold Sweet Congee Chilled Longan Bubur Kacang HI TEA MENU B 2020 Garden Salad 4 Type of Lettuce, 4 Type of Kerabu, 2 Type Toast Salad Dressings and Condiments Homemade