DOCSLIB.ORG

ZENDE BRUNCH Menu 1 Salad Selection Romaine Lettuce, Lolo Rosa Lettuce, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper T

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
ZENDE BRUNCH Menu 1 Salad Selection Romaine Lettuce, Lolo Rosa Lettuce, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper T ZENDE BRUNCH Menu 1 Salad Selection Romaine Lettuce, Lolo Rosa Lettuce, Red bell pepper, Green Bell pepper, Yellow Bell Pepper Tomato, Cucumber, Onion, carrot, Celery Stick Dressing – Thousand Island, Caesar, French, honey Mustard, Vinaigrette Rojak Mamak with Condiments Appetizers Pasta salad with Seafood and Cheese Hinava Sada (Fresh fish salad) Tomato with Crispy Anchovy’s Poached Prawn with Cucumber Devil Eggs with Beef Brisket (Pitted Black Olives, Stuffed Green Olives, Cocktail Onions, Capers, Gherkin, Shaved Parmesan Cheese, Raisins, Roasted Walnuts, Roasted Almonds, Dried Mix Fruits, Croutons and etc.) Caesar salad with Condiments Savoury Tuna Sandwich (Open Face) Mini Chicken Vol-Au-Vents Egg Sandwich Crispy Prawn with Cocktail Dressing Soup Counter Cream of Vegetables with Shrimp soup (Selection of bread rolls, butter and cheese croutons) Traditional Beef Spare Rib Soup (Fried Shallots, Chopped Parsleys, Cut Chili, Julienne Cucumber, Bean Sprouts) Hot Dishes Nyonya Chili Clam Steam Mantou with Chicken Curry Chicken Boxing with Chili Padang Style Crispy Fish Finger with Tartar Sauce Broccoli Gratin Potato Wedges with Creamy Cheese Sauce Stir Fried Cocktail Sausages Black Bean Sauce Vegetarian Lamb Curry Singapore Fried Mee Hoon Kerabu Fried Rice Desserts Counter Warm Desserts Banana Crumble (served with Vanilla Sauce) Cold Desserts Assorted 4 types Mini Cup Cakes Assorted Cookies in jars Mini Fruit Cup Cake (Individual) Crème Brule (Individual) Chocolate Mousse Cake Opera Cheese Cake Chocolate Éclairs Strawberry Cassata Mini Fruit Tartlets (Individual) Assorted Pudding and Jellies (Individual) Mix Tropical Fruits Skewers (4 types) (Individual) Live Pasta Station Cooked to order – 3 types daily Pasta Penne Spaghetti Bow Tie Spiral Sauces Bolognaise (Minced Meat Sauce) Concase (Traditional Tomato Sauce) Béchamel (Traditional French white sauce) (Pesto, Parmesan Cheese, Chopped Seafood, etc.) Live Stall Radish cake 3 types of Steam Dim Sum Auto Sham Asian Flavoured Pizza – 2 types Live Carving Station Roasted Stuffed Chicken Roulade (Sauces - Black Pepper, Mushroom, Brown Mint, Mint, Lemon with Dill) Live Noodle Station Cooked to order Curry noodles Wonton noodles (Slice Chicken, Slice Squids, Prawns, Tofu Pok, Wonton Dumpling, Pak Choi, Spring Onion, Cut Chili and etc.) Live BBQ Station Marinated Meat and Seafood cooked to order Sotong (Squid) Ikan Daun Pisang (Fish in Banana Leaves) – 2 types Kambing (Lamb Slice) Sayap Ayam (Fried Chicken Wings) Satay Daging dan Ayam (Beef and Chicken Sate) (Sambal Belacan, Cincaluk, Sambal Kicap, Kuah Kacang) Ice Kacang Stall Sweet Corns, Kidney Beans, Peanuts, Atap Seeds, Young Coconut, Cendol, Sago, Jelly Leng kong, Palm Sugar, Evaporated Milk, Rose Syrup Ice Cream Parlors Selection of Ice Creams with Condiments Waffle with Condiments Menu 2 Salad selection Romaine Lettuce, Lolo rosa Lettuce, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Tomato, Cucumber, Onion, Carrot, Celery sticks (Dressing - Thousand Island, Caesar, French, Honey Mustard, Vinaigrette) Gado-gado with Condiments Appetizers Fusilli with Chicken Salad Bunga kantan Daging Salai (Grilled Beef Salad with Torch Ginger dressing) Mini Nicoise Salad with Egg Prawn Cocktails (Pitted Black Olives, Stuffed Green Olives, Cocktail Onions, Capers, Gherkin, Shaved Parmesan Cheese, Raisins, Roasted Walnuts, Roasted Almonds, Dried Mix Fruits, Croutons Caesar Salad with Condiments Savory Chicken Toast Sandwich Mini Minced Meat Quiche Tomato with Beef Bacon Bruschetta Prawn Salad with Salsa dressing Seaweed Roulade with Seafood Soup Counter Cream of Mushroom Soup (Selection of bread rolls, butter and cheese croutons) Chicken Soto Soup (Fried Shallots, Chopped Parsleys, Cut Chili, Julienne Cucumber, Bean Sprouts) Hot Dishes Salted Egg Prawns Shepherd Pie Southern BBQ Chicken Wings Moroccan Fish Cutlets Harissa Sauce Sautéed Vegetables with Tarragon Butter Bombay Potatoes Crispy Sardine Rolls Fried Samosa Mee Goreng “Mamak” Chinese Fried Rice with Anchovies Desserts Counter Diplomat Pudding (served with Vanilla Sauce) Desserts Assorted Cake Roll on Skewer Assorted Cookies in jars Mini Chocolate Lava Cake (Individual) Cream Caramel (Individual) Carrot Cakes Blueberry Cheese Cake Green Tea Tiramisu Mango Swirl Cakes Chocolate Tartlets Assorted Pudding and Jellies Mix Tropical Fruits Skewers Live Pasta Station Cooked to order Pasta (+ 2 more Pasta) Fusilli Fettuccini Sauces Bolognaise (Minced Meat Sauce) Concase (Traditional Tomato Sauce) Béchamel (Traditional French white sauce) (Pesto, Parmesan Cheese, Chopped Seafood, etc.) Live Stall Mini Cheese Burger with Condiments & Sauce Auto Sham Asian 2 types Pizza Live Carving Station Roasted Whole Lamb Shoulder (Sauces - Black Pepper, Mushroom, Brown Mint, Mint, Lemon with Dill) Live Noodle Station Cooked to order Tom Yam Noodles Mee Hoon Noodles (Slice Chicken, Slice Squids, Prawns, Tofu Pok, Wonton Dumpling, Pak Choi, Spring Onion, Cut Chili and etc.) Live BBQ Station Marinated meat and seafood cooked to order Sotong (Squid) Ikan Daun Pisang (Fish in Banana Leaves) (Lamb Slice) Sayap Ayam (Fried Chicken Wings) Satay Daging dan Ayam (Beef and Chicken Sate) (Sambal Belacan, Cincaluk, Sambal Kicap, Kuah Kacang) Ice Kacang Stall Sweet Corns, Kidney Beans, Peanuts, Atap Seeds, Young Coconut, Cendol, Sago, Jelly Leng kong, Palm Sugar, Evaporated Milk, Rose Syrup Ice Cream Parlors Selection of Ice Creams with Condiments Menu 3 Salad selection Romaine Lettuce, Lolo rosa Lettuce, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Tomato, Cucumber, Onion, Carrot, Celery sticks (Dressing - Thousand Island, Caesar, French, Honey Mustard, Vinaigrette) Caesar Salad with Condiments Rojak Singapore with Condiments Appetizers Stuffed Egg Bavarian Thai Beef Salad Bean sprout with Roasted Duck Seafood with Beans salad Fruit Salad (Pitted Black Olives, Stuffed Green Olives, Cocktail Onions, Capers, Gherkin, Shaved Parmesan Cheese, Raisins, Roasted Walnuts, Roasted Almonds, Dried Mix Fruits, Croutons Savory Salmon Sandwich (Open Face) Mini Chicken Pie Mini Grilled Prawn Guacamole Chicken Dumpling with Sweet Soy Sauce Soup Counter Seafood Chowder Soup (Selection of bread rolls, butter and cheese croutons) Oxtail Soup (Fried Shallots, Chopped Parsleys, Cut Chili, Julienne Cucumber, Bean Sprouts) Hot Dishes Butter Prawn Chicken Kaldareta Baked Fish Mornay Sautéed French Beans with Shrimps Rosemary Baked Potatoes Lamb Dalca Wok Fried Beef with BBQ Sauce Penang Fried Kway Teow with Seafood Pineapple Fried Rice with Chicken Floss Desserts Counter Warm Desserts Apple Crumble (served with Vanilla Sauce) Cold Desserts Assorted Malay Kuih Assorted Cookies in jars Mini “Berangan” Chocolate Caramel (Individual) Vanilla Flan (Individual) Strawberry Mousse Cappuccino Cheese Cake Traditional Fruit Cake Panna Cotta with Berries Sauce Mini sweet mango sago (Individual) Assorted Pudding and Jellies (Individual) Mix Tropical Fruit Skewers (4 types) (Individual) Live Pasta Station Cooked to order Pasta (+ 2 more pasta) Macaroni Linguini Bow Tie Sauces Bolognaise (Minced Meat Sauce) Concase (Traditional Tomato Sauce) Béchamel (Traditional French white sauce) (Pesto, Parmesan Cheese, Chopped Seafood, etc) Live Stall Lok-lok with Condiments (6 types) (Sweet sauce, Chili sauce, Sour Sauce) Auto Sham Asian Pizza with Condiments Live Carving Station Roasted Beef Tenderloin (Sauces - Black Pepper, Mushroom, Brown Mint, Mint, Lemon with Dill) Live Noodle Station Cooked to order Laksa Noodles Wanton Soup Noodles (Slice Chicken, Slice Squids, Prawns, Tofu Pok, Wonton Dumpling, Pak Choi, Spring Onion, Cut Chili and etc.) Live BBQ Station Marinated meat and seafood (cooked to order) Sotong (Squid) Ikan Daun Pisang (Fish in Banana Leaves) Kambing (Lamb Slice) Sayap Ayam (Fried Chicken Wings) Satay Daging dan Ayam (Beef and Chicken Sate) (Sambal Belacan, Cincaluk, Sambal Kicap, Kuah Kacang) Ice Kacang Stall Sweet Corns, Kidney Beans, Peanuts, Atap Seeds, Young Coconut, Cendol, Sago, Jelly Leng kong, Palm Sugar, Evaporated Milk, Rose Syrup Ice Cream Parlors Selection of Ice Creams with Condiments .
Load more

Recommended publications
  • 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.
    [Show full text]
  • Appetizer Salad Entrees
    Appetizer Salad Entrees Chicken / Pork / Thai BBQ Pork / Tofu / Beef (16) / Shrimp (16) Chicken or Pork Satay 7 (shrimp 9) Fried Shrimp Salad 13.75 Thai favorite of marinated chicken or pork Mixed iceberg lettuce, spring mix, shredded All served with side of steamed jasmine rice. skewers, with traditional peanut dipping sauce carrots, cucumbers and tomatoes then and cucumber salad. topped with fried shrimp.. Served with our Sweet and Sour Sauce 14.75 Ginger dressing. Stir-fried bell pepper, onions, green onion, carrot, tomato, and Herbs Steamed Mussels 9.50 pineapple with sweet & sour sauce with your choice of meat. Ahi Tuna Salad 13.75 Mussels steamed with Exotic Herbs & Spices Vietnamese Cashew Nut 14.75 with Wine Sauce. Ahi Tuna served on the bed of fresh spring mix. Stir-fried your choice of meat, cashew nuts, fresh vegetables, Fried Calamari 9.50 With our Ginger dressing. and in sweet Vietnamese brown sauce. Flash fried squid with a crispy coating and sweet and sour sauce. Beef Salad 13.75 Putt Khing (Ginger Sauté) 14.75 Tender beef, fire roasted peppers, red onion, Fresh ginger, onions, scallion, black mushroom, carrot, tomatoes, mint leaf, cilantro, and lettuce bamboo shoot and bell pepper. Grill Calamari 9.50 Marinated with special seasoning. tossed in chili lime vinaigrette. Served with cucumber salad. Thai Basil (Pad-Kra-Pow) 14.75 Larb Chicken 13.75 Your choice of meat with fresh basil, fresh vegetables, Fried Shrimp 11.50 Mince chicken tossed with toasted rice and chili basil sauce served with rice and fried egg. Fried shrimp served with sweet and sour sauce.
    [Show full text]
  • Phytochemistry and Pharmacology of Mangifera Pajang: an Iconic Fruit of Sabah, Malaysia
    Sys Rev Pharm. 2017;8(1):86-91 Review article A multifaceted Review journal in the field of Pharmacy Phytochemistry and Pharmacology of Mangifera pajang: An Iconic Fruit of Sabah, Malaysia Joseph Tangah1, Fidelis Edwin Bajau1, Werfred Jilimin1, Hung Tuck Chan2, Siu Kuin Wong3, Eric Wei Chiang Chan4* 1Sabah Forestry Department, Sandakan 90009, Sabah, MALAYSIA. 2Secretariat, International Society for Mangrove Ecosystems, c/o Faculty of Agriculture, University of the Ryukyus, Okinawa 903-0129, JAPAN. 3School of Science, Monash University Sunway, Petaling Jaya 46150, Selangor, MALAYSIA. 4Faculty of Applied Sciences, UCSI University, Cheras 56000, Kuala Lumpur, MALAYSIA. ABSTRACT tective activities. A clinical trial at Universiti Putra Malaysia (UPM) has Mangifera pajang Kostermans of the mango family (Anacardiaceae) is demonstrated the health benefits of regular consumption of bambangan endemic to the lowland rain forests of Borneo. Although growing wild fruit juice. Treated subjects showed significant improvement in cer- in the forest, trees of are planted in orchards and home gardens due tain cardiovascular biochemical parameters that can safeguard against to increasing demand for the fruits which are among the largest of cardiovascular diseases. Traditional and functional food products from the genus. Fruits are oval in shape, and have a characteristic rough bambangan fruits are being developed in Sabah. and brown skin. In Sabah, M. pajang or bambangan has ethno-cultural significance, and has become an iconic fruit among the Kadazan-Dusun Key words: Bornean mango, Bambangan, Phytochemical constituents, people, who have developed various traditional cuisines using fresh and Pharmacological properties, Clinical trial. preserved fruits. Phytochemical investigations on the edible fruit pulp, peel and kernel of M.
    [Show full text]
  • Noodles, Traditionally and Today
    J Ethn Foods 3 (2016) 209e212 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Noodles, traditionally and today * Na Zhang a, Guansheng Ma b, a Institution for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing, China b Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China article info abstract Article history: Chinese noodles originated in the Han dynasty, which has more than 4,000 years of history. There are Received 1 April 2016 many stories about the origin of noodles. To a certain extent, noodles also reflect the cultural traditions Received in revised form and customs of China, which essentially means “human nature” and “worldly common sense”. There are 7 August 2016 thousands of varieties of noodles in China, according to the classification of the shape of noodles, Accepted 8 August 2016 seasoning gravy, cooking craft, and so on. Many noodles have local characteristics. Noodles are accepted Available online 20 August 2016 by people from all over the world. The industrial revolution and the development of the food industry realized the transition from a traditional handicraft industry to mass production using machinery. In Keywords: classification addition, the invention of instant noodles and their mass production also greatly changed the noodle health industry. In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese industrialization diet. It is the main source of energy for Chinese people and the most economical energy food. Adhering to noodles the principle of “making cereal food the main food”, is to maintain our Chinese good diet tradition, which nutrition can avoid the disadvantages of a high energy, high fat, and low carbohydrate diet, and promote health.
    [Show full text]
  • Sushi Counter with Local Filling
    Zende Ramadhan Buffet 2019 Menu 1 Action Stall STALL 1 Fried Kway Teow Mee Goreng (pasar malam) / Maggi Goreng STALL 2 BRIYANI GAM Chicken / Lamb / Beef tenderloin (kerbau) Vegetables Dhalca & Acar Papadom STALL 3 NOODLES CORNER Mee Rebus Laksa Assam Prawn Mee Curry Mee Clear Sup Condiments: Blanch Green Plant, Fish Cake, Fish Ball, Chicken Dumpling, Julienne Pineapple, Cucumber, Lettuce, Shrimp Paste, Shallot, Lime, Boiled Egg, Lily Flower, Vegetables Fritter, Fried Bean Curd, Dried Sotong Sambal, Bean Sprout, Sliced Long Bean, Sambal Belacan, Salted radish, Vietnamese Mint Accompanied: Sliced Red & Green Chili, Chili Padi & Pickle Chili STALL 4 – TEPPAN VEGETABLES Selection of Fresh vegetables with condiments STALL 5 - SUSHI Sushi Counter with local filling STALL 6 – Murtabak / Maggi Murtabak Murtabak Ayam dengan Kuah Dalcha & Bawang Jeruk STALL 7 -SUP GEAR BOX “POWER” & SUP EKOR BAKAR Sup Gear Box served with Spare Parts (Perut, Hati, Limpa, Paru) Roti Benggali and Condiments – Roti Kopitiam STALL 8 -GORENG – GORENG Cucur Udang, Goreng Pisang Goreng Keladi, Keledek, Sukun, Cempedak & Keropok Lekor - kuali STALL 9 – Shell In Variety of Seafood with Kam Heong Sauce STALL 10 –CARVING STATION Roasted Marinated Whole Lamb – Sauce: Rosemary, BBQ, Mustard, Robert, Thyme, Garlic, Shallot Salsa, Coriander AND Mango Salsa Mint, Horseradish Cream, 4Types of Mustard, Thai Tamarind sauce – Air Asam Siam STALL 11-BAKAR-BAKAR CORNER Charcoal Grilled: Cencaru, Pari, Tenggiri, Squid, Kerang – Grilled With Condiments: Air Assam, Kicap & Sambal Belacan STALL 12 –Pasta Station 4 Types of Pasta with 3 choices of Sauce Bolognaise / Tomato / Cream of Mushroom STALL 13 Selection of Pizza With Local Topping (Rendang daging / ayam, sambal bilis/udang) STALL 14 – Chennai Banana Leaf Fish head curry, lamb varuvel, chicken pepper, tahu sambal, raita/kacang panjang goreng /kobis kunyit.
    [Show full text]
  • Organizatio Free, Gluten Optional
    Quick Bites (serves 5 people) Specials NYOJ (serves 5 people) Coconut Shrimp Balls (15) $40/tray Shrimp and chicken mixture, sweet coconut flake, Grilled Salmon Teriyaki $86/tray sweet-chili sauce With grilled asparagus, lomein noodles with mushroom, carrot, onion, scallions and pickled ginger Thai Wings (15) $30/tray Sweet chili-coconut marinated Crying Tiger Steak $86/tray Grilled marinated sirloin steak with red onions, basil Steamed Edamame $28/tray and tossed rice powder. Served with green papaya With sea salt side salad, tomato-chili-lime Jiew and Thai sticky rice Fried Sweet Potatoes $32/tray Kao Soi Curry Noodles $86/tray With coconut and sesame, tartar, Sriracha sauce Beef brisket, wonton noodles in Chiang Mai yellow curry with poached egg, red onion, pickled mustard Grilled Street Meatballs (15) $28/tray greens, lime and chili oil Peanut-sweet-chili sauce Grilled Chicken Satay (15) $42/tray Fried Thai Chicken $82/tray With sticky rice, green papaya side, sweet-chili Curried peanut sauce, pickled vegetables, grilled baguette sauce, tomato-chili-lime Jiew and fried shallots Lemon Grass Crusted Salmon $115/tray Choo-chee red curry, coconut milk, kaffir lime and spinach. Served with brown jasmine rice Steamed Premium Jasmine Rice $30/tray Steamed Brown Jasmine Rice $35/tray Original Thai Peanut Sauce $9/15oz Indicates spicy dishes, GlutenOrganizatio Free, Gluten Optional, Vegetarian, Vegetarian optional We cook with all natural ingredients and no MSG added Please call us at 202-333-4422 at least 24 hours in advance “Consuming raw or undercooked meats, poultry, seafood shellfish or for the best arrangement and assurance on the availability eggs may Increase your risk of food borne illness” of your preferred selections.
    [Show full text]
  • Let's Eat Malaysian
    LET’S EAT MALAYSIAN By Dorothy Pow Choo Loader There are 260 recipes in this book This version was created on August 15th 2016 SERVES = 3 PER RECIPE UNLESS OTHERWISE NOTED Contents NOTES ............................................................................................................................................................................. 11 INGREDIENT BRANDS ................................................................................................................................................. 14 BEEF ................................................................................................................................................................................ 15 Coffee Beef Ribs........................................................................................................................................................... 16 Beef Curry .................................................................................................................................................................... 17 Pepper Beef ................................................................................................................................................................... 18 Tangy Beef ................................................................................................................................................................... 19 Beef Rendang...............................................................................................................................................................
    [Show full text]
  • Appetizers & Salad Soup Pizza Rice / Noodle Desserts
    APPETIZERS & SALAD PIZZA SIMPLY GRILL Coral Sea Salad (gf) ......................................... 170 Margherita Pizza ........................................... 175 Flame-Grilled Angus Beef Rib Eye (gf) .......... 360 Seafood Salad With, Cucumber, Carrot Pickle, Semi Dried Tomato, Basil and Mozzarella Cheese Seasonal Vegetables, Herbed Potatoes and Natural Beef Jus Cherry Tomato, Fennel, Glaze Shallot, Balsamic Reduction Pepperoni Pizza ............................................ 210 Borneo Honey Marinated Lamb Rack (gf) ..... 375 Vietnamese Spring Roll (n) ............................ 160 Pepperoni, Black Olive, Tomato, Mozzarella Cheese Mashed Potato, Roasted Vegetables and Prawns, Vermicelli Rice, Carrot, Lettuce, Mint, Basil, Honey Barbeque Sauce Beansprouts, Sweet Sour Peanut Dressing Seafood Pizza .............................................. 240 Baby Octopus, calamari, Prawn, Scallop, cappers Multicolor Seared Sea Bass (gf) ........................................ 290 Ayam Pelalah ................................................ 140 Tomatoes, Mozzarella Cheese Roasted Baby Potatoes, Buttered Vegetables, Grilled Wrapped Spicy Shredded Chicken, Lettuce, Cucumber in Asparagus and Shiraz Cream Sauce Rice Paper, Tomato Chili Sambal and Balinese Spicy Salsa Chicken Satay Pizza ...................................... 185 Chicken Satay, Spring Onion, Peanut Sauce, Pork Ribs (p) (gf) ............................................... 240 Thai Beef Salad (gf) ........................................ 150 Mozzarella Cheese Balinese Marinated
    [Show full text]
  • Everyday Noodles Restaurant Menu 5875 Forbes Ave, PITTSBURGH, PA 15217
    This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Everyday Noodles Restaurant Menu 5875 Forbes Ave, PITTSBURGH, PA 15217 Description: At Everyday Noodles in Squirrel Hill, meals come with a show. Tables are positioned so diners can watch the action behind a plate glass window, where a cook transforms a muscle of dough into noodles... Phone: (412) 421-6668 Hours: Daily 11:30AM-2:30PM | 4PM-9:30PM Appetizers 1. Pickled Cucumber 10. Shiitake Mushroom & Bamboo Shoots, $6.00 11. Drunken Chicken, $8.00 2. Sliced Seaweed, $6.00 with minced garlic 3. Wood Ears & Tofu Skins, $6.00 4. Five Spiced Egg Plant, $6.00 5. Jelly Fish Salad, $8.00 6. Marinated Sliced Beef Shank, $8.00 Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Appetizers 7. Marinated Beef Tendon, $8.00 9. Golden Tofu Nuggets, $6.00 with vegetable oyster sauce Page 2 This menu was created & provided by Menyu website: www.themenyuapp.com Desserts 53. Sweet Bean Paste crispy Pancakes, $7.00 54. Coconut Sweet Red Bean Cakes, $7.00 55. Sweet Egg Yolk Steamed Bun, $7.00 56. Creamy Crispy Mini Bun, $4.00 Sesame Rice Bowl, $4.00 Page 3 This menu was created & provided by Menyu website: www.themenyuapp.com Dumplings 17. Pork Soup Dumplings, $10.00 18. Pork & Crab Meat Soup Dumplings, $12.00 19. Vegetable Dumplings, $10.00 20. Shrimp, Pork & Veg Shao Mal, $10.00 21. Shrimp w. Loofah Soup Dumplings, $12.00 only on Sundays, limited 36.
    [Show full text]
  • Starters Soups Noodle Soups Pan Fried
    STARTERS FRIED CRAB WONTONS 6pcs $4 CHICKEN SATAY - chicken strips pan fried with coconut cream, served with peanut sauce & pickled vegetables 5pcs $5.50 (GF) FRIED PORK WONTONS 6pcs $4 BANH CUON - steamed rice rolls filled with ground pork and FRIED CABBAGE ROLLS - shredded cabbage and clear noodles wood ear mushrooms, topped with thinly sliced pork sausage and rolled into an egg roll, deep fried & served with our homemade fried garlic - served with a mild vinegar fish sauce sweet & sour sauce 2pcs $3.50 (Veg) 5pcs - $6.50 (GF) FRIED EGG ROLLS - ground pork, shredded cabbage, carrots FRIED CHICKEN WINGS - 3 whole wings (separated) $6.50 and bean thread noodles. served with a mild vinegar fish sauce 2pcs $3.50 LAO SAUSAGE (SAI OUA) - minced pork belly blended with lemongrass, kaffir leaves, shallots, peppers, and other seasonings FRESH SPRING ROLLS - rice paper rolls with shredded lettuce, - served with our spicy roasted tomato dip (mild spice) carrots, cilantro, cucumber, vermicelli noodles and your choice of 3 links - $7 (spicy) protein: shrimp, chicken, beef, pork, tofu or vegetables - served with your choice of vinegar fish sauce, peanut sauce, or sweet FRIED RIBS - marinated pork ribs - served with our spicy roasted chili sauce 2pcs - $3.50 (Veg, VG & GF) tomato dip 7pcs - $6.50 FIRECRACKER SHRIMP - marinated shrimp (mild) rolled inside STICKY RICE - $3 egg roll wrappers & fried - served with sweet chili sauce 6pcs - $6.50 STEAMED RICE - $1 SOUPS HOT & SOUR - a mild spiced soup with bamboo slices, TOM YUM - tamarind base soup, meant to
    [Show full text]
  • Local Heritage Food As a Significant Factor in Malaysia Gastronomy Tourism
    Special Issue: Sustainability, Safety and Security (3S)- Crunch Time Ahead for Hospitality, Tourism, and Travel Industry Hospitality and Tourism Conference 2019 31 October 2019, Malaysia Research Article _______________________________________________________________________ Journal of Tourism, Hospitality & Culinary Arts (JTHCA) Local heritage food as a significant factor 2020, Vol. 12 (1) pp 377-395 © The Author(s) 2020 in Malaysia gastronomy tourism Reprints and permission: UiTM Press Submit date: 29th September 2019 th Accept date: 09 October 2019 Publish date: 29th February 2020 Hafizan Mat Som*1 Nani Masnida Nordin2 Amzari Jihadi Ghazali3 1University College of Yayasan Pahang 2KYP Advanced Skill Centre 3Kolej Professional MARA Indera Mahkota *[email protected] Proposed citation: Som, H. M., Nordin, N. M., & Ghazali, A. J. (2020). Local heritage food as a significant factor in Malaysia gastronomy tourism. Journal of Tourism, Hospitality & Culinary Arts, 12(1), 377-395. Abstract Food has been recognized as an effective promotional and positioning tool for a destination. Similarly, with the increasing interest in local cuisine, more destinations are focusing on food as their core tourism product. For example, France, Italy, and Thailand have been known for their cuisine. The importance of the connection between food and tourism cannot be ignored. Each destination has different levels of attractiveness that can draw tourists from different countries. Malaysia offers various kinds of food, including traditional and modern cuisines.
    [Show full text]
  • Impak Modenisasi Dan Pengkomersilan Terhadap Keaslian Makanan Tradisi Dan Identiti Budaya Etnik Kadazan-Dusun Di Sabah
    Borneo International Journal eISSN 2636-9826; Vol. 2 (4); 2020; 37-46 Published by Majmuah Enterprise www.majmuah.com __________________________________________________________________________________________ Impak Modenisasi dan Pengkomersilan Terhadap Keaslian Makanan Tradisi dan Identiti Budaya Etnik Kadazan-Dusun di Sabah HALINA SENDERA MOHD YAKIN, CHIEW TUNG MOI, ANDREAS TOTU, SURAYA SINTANG, YASMIN OOI BENG HOUI, SITI AIDAH LUKIN & RAMLAH GEORGE@MOHD. ROSLI Universiti Malaysia Sabah MALAYSIA Email: [email protected] Received: Mac , 2020 Accepted: June 05, 2020 Online Published: July 05, 2020 Abstrak Modenisasi memainkan peranan besar terhadap perubahan identiti budaya sesebuah etnik termasuklah aspek makanan tradisi. Matlamat kajian ini adalah untuk mengkaji kesan modenisasi dan pengkomersilan terhadap keaslian makanan tradisi serta pelestarian identiti budaya dan mengenalpasti tahap serta kaedah pengkomersilan makanan berkenaan. Kajian ini memfokuskan kepada makanan tradisi etnik Kadazan-Dusun di Sabah khususnya tuhau dan bambangan. Kajian lapangan yang menggunakan teknik pengamatan turut serta, temu bual dan tinjauan soal selidik dilaksanakan di beberapa lokasi petempatan etnik Kadazan-Dusun termasuklah kawasan Pantai Barat Selatan (Kota Kinabalu, Penampang, Tuaran, Tamparuli, Ranau dan Kundasang), Pantai Barat Utara (Kudat, Sikuati dan Kota Marudu) dan Pedalaman atas (Tenom, Keningau, Tambunan, Nabawan dan Sook). Dapatan kajian mendapati bahawa pengkomersilan dan modenisasi mempengaruhi keaslian makanan tradisi etnik Kadazan-Dusun khususnya tuhau dan bambangan tetapi tidak melenyapkan identiti budaya etnik berkenaan kerana penyediaan secara tradisi masih turut dipasarkan dan mendapat sambutan dalam kalangan penduduk. Sementelah itu, lokasi petempatan mempengaruhi keaslian dan improvisasi serta tahap dan kaedah pengkomersilan makanan tradisi berkenaan. Antara faktor-faktor yang menyumbang terhadap senario tersebut adalah kebolehcapaian atau ketembusaan media, tarikan pelancong dan keberadaan hubungan antara budaya dalam kalangan etnik.
    [Show full text]