DOCSLIB.ORG

Lunar New Year a La Carte Menu 春节单点菜单

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Lunar New Year A La Carte Menu 春节单点菜单 1 to 26 February 2021 PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 春发财捞鱼生 Lunar New Year Prosperity Toss (S) (L) 旺牛进宝大吉大利捞生(鱼生) $98 $148 Prosperity Exotic Garden with Spiky Sea Cucumber in Homemade Truffle Mushroom and Osmanthus Sauce 天然松露养丰源捞生 $98 $148 Prosperity Exotic Garden with Black Truffle in Osmanthus Sauce 金鼎宫廷刺参捞鱼生 $280 $388 Prosperity Exotic Garden with Black Truffle, Sliced Abalone, Fresh Puffer Fish, Chilled Whisky Premium Sea Cucumber and Fresh Lobster in Osmanthus Sauce 另加鱼生 Additional Portion of Yusheng Per Order 金牛河豚贺新春 $168 Fresh Puffer Fish 法国松露皇 $88 Black Truffle 澳洲鲜鲍鱼 $48 Sliced Abalone 威士忌冰冻刺参 $48 Chilled Whisky Premium Sea Cucumber 珍珠活龙虾 $48 Fresh Lobster 新鲜牛肝菌 $42 Fresh Braised Bolete Mushroom 金牛大哥旺大利 $42 Wagyu Beef Tongue 挪威烟熏三文鱼 $28 Sliced Salmon Fish P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 新春汤类篇 Soup Per Order 京式满坛香 $32 Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth 松茸清汤和牛腩 $30 Double-boiled Wagyu Brisket Soup with Matsutake 牛肝菌拼松露鸳鸯羹 $24 Braised Bolete Mushroom and Truffle Soup in Ying Yang Style 牛肝菌响螺柱甫炖鸡汤 $24 Double-boiled Kampung Chicken Soup with Porcini, Sea Whelk and Conpoy 四川酸辣汤 $16 Sichuan Hot and Sour Soup 发财蚝豉莲藕大利汤（例汤） (S) Double-boiled Soup with Black Moss, Dried Oyster $42 and Lotus Root 新春名厨精选篇 Chef's Selection Per Order 兴旺连年 新春聚盆菜 $468 (4位起) $688 (鲍鱼、海参、花胶、干贝、虾球、蚝豉、花菇、 (8位起) 鹅掌、鹌鹑蛋、鱼腐、枝竹、烧鸭、香芋、津白) Grand Fortune "Pen Cai" (Abalone, Sea Cucumber, Fish Maw, Conpoy, Dried Oyster, Mushrooms, Goose Web, Quail Egg, Minced Fish Rolls, Bean Curd Skin, Roast Duck, Cordyceps Flower, Yam, Chinese Cabbage) P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] (S) (M) (L) $38 $57 $76 鲍鱼鲜蟹肉大良炒奶 Stir-fried Milk with Diced Abalone and Crab Meat $38 $57 $76 满载金蒜和牛柳 Stir-fried Diced Beef with Garlic XO酱荷芹炒带子 $32 $48 $64 Stir-fried Scallop with Celery and Honey Pea in XO Chilli Sauce 避风塘炒生虾 $32 $48 $64 Stir-fried Prawns with Chilli Sauce, Garlic and Almond Flake 翠湖樱花虾鱼腐 $28 $42 $56 Steamed Minced Fish Roll with Sakura Shrimps in “Shun De” Style 招牌豆中之重 $28 $42 $56 Signature Bean Curd Medley $26 $39 $52 牛肝菌炒水芹香 Sautéed Bolete Mushroom with Seasonal Vegetables Per Order 金鼎黑豚东坡肉 $16 Kurobuta Pork Belly served in Whole Pumpkin 豆香酱寻龙鱼扒（煎，蒸） Per Order Sturgeon Fish in Homemade Soya Bean Crumb Sauce $18 P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 新春海鲜篇 Live Seafood 每100克 Per 100grams 东星斑 $22 Spotted Red Garoupa 红斑 $18 Red Garoupa 斗昌 $18 Pomfret 笋壳鱼 $16 Soon Hock 金目鲈 $13 Sea Bass 澳洲龙虾 时价 Australian Fresh Lobster Seasonal Price 本地龙虾 Local Fresh Lobster $18 活虾(最少400克起) $12 Live Prawns (minimum 400g) P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 金牛三星拱照篇 Abalone and Sea Cucumber Per Order 金装佛跳墙 $88 Mini Buddha Jumps over the Wall 金鼎松茸炖燕窝 $82 Braised Bird's Nest Soup with Minced Chicken, Matsutake and Winter Melon served in Mini Pumpkin 蚝皇两头鲜鲍鱼 $72 Braised Two-Head Whole Abalone in Oyster Sauce 金汤煨三头鲍鱼 $62 Braised Three-Head Whole Abalone in Golden Superior Stock 宫廷四头鲍鱼 $48 Braised Four-Head Whole Abalone in Superior Sauce 樱花虾酿刺参 $36 Braised Spiky Sea Cucumber and Sakura Shrimp stuffed with Minced Meat (S) (M) (L) 刺参花胶扒菜苗 $48 $72 $96 Braised Spiky Sea Cucumber and Fish Maw with Vegetables 发财好市扒花菇 $30 $45 $60 Braised Dried Oyster and Black Moss with Mushroom P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 新春烧腊冷菜篇 Barbecue and Appetisers Per Order 火焰烤乳猪 $338 Flambé Roast Suckling Pig Half Whole 金蒜琵琶鸭 - $82 Crispy “Pi Pa” Barbecued Duck with Black Minced Garlic 脆皮皇沙鸡 $30 $58 Crispy Roasted Chicken (S) (M) (L) 四季如春 (烧鸭，烧肉，口水鸡，凉拌三丝) $46 $69 $92 (Roasted Duck, Roasted Pork, Chong Qing Chilled Chicken with Spicy Bean Sauce, Assorted Shredded Carrot with Marinated Jellyfish 鲍鱼仔拌海蜇 $30 $45 $60 Marinated Abalone with Jellyfish 脆皮烧肉 $24 $36 $48 Crispy Roasted Pork 重庆口水鸡 $22 $33 $44 Chilled Chicken in Spicy Bean Paste 蒜泥白肉 $22 $33 $44 Sliced Pork in Garlic and Chilli Sauce P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 新春四川篇 Sichuan Dishes (S) (M) (L) 沸腾鱼片 $32 $48 $64 Boiled Sliced Fish with Spicy Chilli Sauce 鱼香带子 $32 $48 $64 Fresh Scallop with Minced Garlic and Chilli 麻香鱼片 $28 $42 $56 Stir-fried Sliced Fish in Sichuan Pepper Sauce 鲜椒馋嘴田鸡 $28 $42 $56 Live Frog with Preserved Chilli and Chilli Padi 水煮鹿肉 $28 $42 $56 Boiled Sliced Venison in Sichuan Pepper Sauce 砂煲辣炒鸡 $26 $39 $52 Diced Chicken in Sichuan Style 重庆辣子鸡 $24 $36 $48 "Chong Qing" Diced Chicken with Dried Chilli 干煸四季豆 $20 $30 $40 Stir-fried French Beans with Minced Meat P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 新春饭面篇 Rice and Noodles Per Order (Serves 3 to 4 Persons) 原粒鲍鱼五谷炸泡饭 $78 Crispy Brown Rice with Two-head Abalone in Superior Stock 鱼汤海鲜泡米粉 $30 Braised Ee Fu Noodles and Vermicelli with Assorted Seafood in Fish Gravy (S) (M) (L) 生虾姜葱煎生面 $32 $48 $64 Crispy Noodles with Prawn in Ginger, Onion and Egg White Sauce 海鲜炒面线 $28 $42 $56 Fried “Mee Sua” with Seafood 家乡五谷饭 $28 $42 $56 Fried Brown Rice with Waxed Meat 新春点心篇 Dim Sum Per Order (3 Pieces) 生煎和牛包 $9.80 Pan-fried Bun with Wagyu Bun 和牛香茜饺 $9.80 Steamed Dumpling with Wagyu Bun 那些年烧腩卷 $7.20 Pork Belly Roll with Taro and Chinese Mushroom P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s . PARKROYAL on Kitchener Road, 181 Kitchener Road, Singapore 208533 Tel: +65 6428 3170 | [email protected] 鲍鱼烧卖皇 $7.20 Steamed "Siew Mai” with Diced Abalone 水晶虾饺皇 $7.20 Steamed Fresh Prawn Dumpling 鱼腐夹心饼 $7.20 Sliced Lotus with Minced Fish 广式叉烧包 $7.20 Steamed “Char Siew” Bun 松露上素饺 $7.20 Steamed Vegetarian Dumpling with Black Truffle 古老客家茶果 $7.20 “Hakka” Dumpling with Turnip 家乡萝卜糕 $7.20 Pan-fried Carrot Cake with Waxed Meat 芋丝腊味坊 $7.20 Fragrant Yam Cake with Waxed Meat 鲜竹蒸凤爪 $7.20 Chicken Feet with Bean Curd Skin Per Order 生滚鲍鱼鸡丝粥 $22 Porridge with Sliced Abalone with Shredded Chicken P r i c e s q u o t e d a r e s u b j e c t t o s e r v i c e c h a r g e a n d p r e v a i l i n g g o v e r n m e n t t a x e s .
Recommended publications
  • Optimization of Soft Tofu and Ginger Drink Formula As Components of Soft Tofu Dessert Using Response Surface Methodology (RSM)

    Optimization of Soft Tofu and Ginger Drink Formula As Components of Soft Tofu Dessert Using Response Surface Methodology (RSM)

    International Food Research Journal 25(5): 1818-1828 (October 2018) Journal homepage: http://www.ifrj.upm.edu.my Optimization of soft tofu and ginger drink formula as components of soft tofu dessert using response surface methodology (RSM) 1Widyanto, R., 2*Palupi, N. S., 1Refli, R., 1Kahfi, J. and 2Prangdimurti, E. 1Major Food Science, Graduate School Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia 2Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia Article history Abstract Received: 1 July 2017 The objective of this research was to optimize formula composition of soft tofu and ginger drink Received in revised form: as components of soft tofu dessert using response surface methods. Two factors (independent 9 September2017 variables) and three responses (dependent variables) were determined to obtain optimum Accepted: 16 September 2017 formula for each component. As many as 16 formulas were delivered from Design-Expert based on the studied factors range. These formulas then were tested one by one by measuring the determined responses. The optimum formula for soft tofu was obtained by combining two Keywords factors: 1) soy concentration (0.33 g/mL) and 2) CaSO4 concentration (0.01 g/mL). The factors for ginger drink were 1) ginger concentration (0.23 g/mL) and 2) sugar concentration (0.37 g/ Ginger drink mL). These optimum formulas were chosen according to the desirability value of model for Response surface design soft tofu and ginger drink formulas which were 0.847 and 0.896 respectively.
  • Study on Sodium Content in Local Foods

    Study on Sodium Content in Local Foods

    Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood
  • Food KL 1 / 100 Nasi Lemak

    Food KL 1 / 100 Nasi Lemak

    Food KL 1 / 100 Nasi Lemak ● Nasi Lemak is the national dish of Malaysia. The name (directly translated to ‘Fatty Rice’) derives from the rich flavours of the rice, which is infused in coconut milk and pandan. ● The rice is served with condiments such as a spicy sambal, deep fried anchovies and peanuts, plus slices of raw cucumbers and boiled eggs. Photo credit: http://seasiaeats.com/ Food KL 2 / 100 Food KL 3 / 100 Roti Canai ● Roti Canai is a local staple in the Mamak (Muslim Indian) cuisine. ● This flat bread is pastry-like and is somehow crispy, fluffy and chewy at the same time. ● It is usually served with dhal and different types of curries. Photo credit: http://kuali.com/ Food KL 4 / 100 Food KL 5 / 100 Teh Tarik ● There is nothing more comforting thnt a hot glass of sweet teh tarik (pulled tea). ● Black tea is mixed with condensed milk and “pulled” multiple times into frothy perfection. ● You can order it plain or ask for teh tarik halia, which has ginger. Photo credit: http://blog4foods.wordpress.com/ Food KL 6 / 100 Food KL 7 / 100 Ikan Bakar ● Directly translated to English, Ikan Bakar means burnt fish. ● Whole fish or sliced fish is slathered with a sambal or tumeric paste and is charcoal-grilled or barbequed (sometimes in a banana leaf wrap). ● It is often served with a soy-based dipping sauce that brings out the flavours even more. Food KL 8 / 100 Food KL 9 / 100 Banana Leaf Rice ● In traditional South Indian Cuisine, a meal is normally served on a banana leaf.
  • Real and Healthy Chinese Food Recipes

    Real and Healthy Chinese Food Recipes

    Real and Healthy Chinese Food Recipes Real and Healthy Chinese Food Recipes Nicholas Zhou http://www.chinesefoodbook.com/ http://www.chinesefoodbook.com Real and Healthy Chinese Food Recipes TABLE OF CONTENTS All Purpose Sauce Almond Boneless Chicken Almond Chicken Almond Cookies Almond Float Ants Climbing a Tree Apples in Spun Syrup Asian Style Snap - Orange Almond Biscuit Asian Style Roast Pork Tenderloin Asian Vinaigrette Asparagus with Cashews Baby Back Ribs Bang Bang Chicken Barbecued Spareribs Baked Chicken Chow Mein Baked Hoisin Sauce Chicken Wings Baked Lamb Cutlets in Honey Sesame Marinade Barbecued Pork with Hoisin Sauce Basic Chinese Yeast Dough BBQ Pork BBQ Pork Lo Mein Bean Curd Casserole Bean Curd Cocoons Bean Curd in Sauce Bean Curd in Sesame Paste Bean Curd with Crab Bean Curd with Fresh Shrimps Bean Curd with Mushrooms and Oyster Sauce Bean Curd Rolls with Seaweed Beef and Peppers in Black Bean Sauce Beef and Snow Peas in Oyster Sauce Beef and Tofu Beef and Vegetables Beef Braised in Soy Sauce Beef Fried Rice Beef Lo Mein Beef Satay Beef Stew Beef Stir Fry with Tri-Color Peppers Beef Teriyaki (Hawaii) Beef with Assorted Vegetables Beef with Broccoli Beef with Broccoli and Vegetables Beef with Chestnut Stew http://www.chinesefoodbook.com Real and Healthy Chinese Food Recipes TABLE OF CONTENTS Beef with Red Onions Beef with Satin Eggs Beef with Spicy Black Bean Sauce Beef with String Beans Beef with Three Vegetables Beef with Tomatoes Beggar's Chicken Beijing Hot Pot Bird's Nest Soup with Rock Sugar Boiled Beef Boiled Dumplings
  • Recipes for Sea Food : How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp

    Recipes for Sea Food : How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp

    Boston Public Library (Boston (Pu6Cic LiSrary gift of (Benjamin andJane Thompson RECIPES FOR SEA FOOD HOW TO PREPARE AND SERVE FISH, OYSTERS, CLAMS, SCALLOPS, LOBSTERS, CRABS, AND SHRIMP Containing in Addition AN EXPERT TREATISE ON FISH AS A FOOD — ADVICE TO THE COOK— TIME TABLES FOR COOKING—TABLES OF MEASURES AND PROPORTIONS—RULES FOR THE KITCHEN—TERMS USED IN COOKING-PRAC- TICAL POINTS — HOUSEHOLD HINTS- EXTRACTS FROM THE GAME LAWS OF MASSACHUSETTS PRESENTED BY FREEMAN & COBB CO. BOSTON, MASS. 7 Copyrighted, 1913, By J. H. Griffin. BOSTON FISH MARKET CORPORATION TESSEES of New Commonwealth Wharf in South J—' Boston, a cut of which will be found on cover, built especially and to be used exclusively for the fresh fish business. Made entirely of cement, brick and glazed tile, thoroughly hygienic, in keeping with require- ments of Board of Health, and fireproof. Provides dock berths for forty vessels and can unload from eighty Vessels at same time. Contains an Adminis- tration Building and Cold Storage and Power Plant, and two long buildings containing forty-four fish stores. The entire property comprises 537,100 square feet. Spur tracks on our property will make railroad facilities ample to all parts of the country. Governor Draper, realizing the value of the industry to his State, was principal factor in getting the lease. The property is the best appointed, and second in size only to Grimsby, England, of any fish market in the world. (iii) NEW ENGLAND FISH EXCHANGE FORMED September, 1908, to maintain a room for the purchase and sale of fish, guaranteeing the consum- mation of all sales and purchases registered with it, serving both dealers and captains of vessels.
  • China ACE Handout

    China ACE Handout

    Building a Chinese Plate PROTEIN OPTIONS Sweet & Sour Pork: a sweet orange sauce with a slight sour taste! Usually has chicken & shrimp options for subsitutions Kung Pao Chicken: Diced chicken, dried chili & fried peanuts traditionally fried together in a skillet with savory flavors Ma Po Tofu: Spicy soft tofu cubes tossed with browned ground beef & green onion. Peking Roasted Duck: Served thin & crispy often eaten with pancakes, sweet bean sauce or soy sauce and garlic. Roujiamo: "Chinese burger" made from lamb and pork varieties usually served with soup or noodles at lunch time. Century Eggs: A Chinese delicacy made by preserving for up to 12 months in rice hulls! Has the same texture as hard boiled eggs with a sweeter taste. CARB SOURCES Steamed White Rice: Rice is a staple food for most meals throughout China. It is typically always served on the side alongside the main dish (veggies and meat). Chow Mein/Lo Mein: Wheat based egg noodles usually served with stir fried veggies and meat. Chow based noodles are usually deep fried while lo based noodles are boiled and soft. Wontons: Usually steamed, fried or served in a broth soup. A wonton wrapper made of flour stuffed with pork, shrimp, ground meat or veggies. Dumplings: Doughy outer layer made of flour usually filled with minced vegetabels, potato or meats. Spring Rolls: A crispy fried outer shell usually stuffed with vegetables or meat. Typically served as an appetizer with various sauces. FRUIT & VEGGIES Bok Choy: A type of chinese cabbage that has a sweet-mild flavor and crunchy texture.
  • 2019-1007-粵亮-A La Cart Menu

    2019-1007-粵亮-A La Cart Menu

    粵亮為六福旅遊集團餐廳之一，喻意為之一亮 餐廳以「經典粵菜 創意港點」方式呈現，每道菜色以食材的原始風味為出發，加上主廚精湛廚藝 詮釋，無論在經典粵菜或是創意料理都完整表現粵式精髓，特別在火候的掌握、煲湯的鮮甜、當 季食材的運用、多款主食的講究配料及道地港點，道道都展現粵菜的真實本味。廳內陳設現代內 斂，各式包廂舒適且不受打擾的獨立私人氛圍，讓每位賓客盡情享受歡聚時光。 靓皮鴨宴 MOONLIGHT ROASTED DUCK MENU 粵亮精緻三品 Assorted Appetizer 松茸螺頭燉花膠 Double Boiled Fish Maw Soup with Matsutake, Snail Meat and Pork Ribs 靓皮鴨三吃 第一吃 - 片皮鴨附三色餅皮 ( 波菜汁馬告餅皮 / 全麥老麵餅皮 / 紅蘿蔔刺蔥餅皮 ) Duck fillet with Pancake (Spinach with Mountain Pepper / Whole Wheat with Old Dough / Carrot with Scallion) 第二吃 - 脆米生菜鴨肉鬆 Wok-fried Duck Fillet with Lettuce and Fried Rice 第三吃 - 芋香臘味鴨架煲 Braised Duck with Chinese Sausage, Taro and Coconut Milk 蟹黃醬烹活龍蝦 Steamed Lobster with Crab Roe 古法清蒸海石斑 Steamed Grouper and Tofu with Soy Sauce 鴨油蒜炒時蔬 Stir-fried Seasonal Vegetables with Duck oil 粵亮招牌雙美點 仙翁冰糖燉雪梨／叉燒酥 Braised Pear with Nostoc / Barbecued Pork Pastry 寶島四季神仙果 Seasonal Fresh Fruits 每套四人份新台幣 5,999 元，另加一成服務費 NT$ 5,999 for 4 People and Subjected to 10% Service Charge 原價新台幣9,840元加一成，恕不與任何優惠並用（含六福尊榮卡以及餐飲招待券） ● 茶資每人 NT$90 起。 ● Minimum Tea fee NT$90 . ● 以上價格皆以新台幣計算，需另加 10% 服務費。 ● All prices are in TWD and subject to a 10% service charge。 ● 自備酒水服務費：葡萄酒每瓶 NT$500 元；烈酒每瓶 NT$800 元。 ● Corkage fee for beverage and wine NT$500 per bottle; for spirits NT$800 per bottle. ● 若是您對某種食物會過敏不適或有其他需求，請告知現場服務人員協助您。 ● Please let us know if you have any special dietary requirements, food allergies or food intolerances. ● 本飯店使用非基因改良的豆類製品。 ● This hotel does NOT use GMO Bean products ● 本餐廳所提供牛肉為美國牛肉，非美國牛肉餐點已標註於菜單上。 ● Most of our beef is imported from U.S.A. Beef products from other origin are specified on
  • Entrée Soup Poultry Beef & Lamb

    Entrée Soup Poultry Beef & Lamb

    Entrée 42. Lantern Beef.................................................$18.80 1. Prawn Crackers............................................. $2.00 82. Squid in Satay Sauce...................................$16.80 43. Sizzling Mongolian Beef ...............................$15.80 83. Kum Heong Squid ........................................$18.80 2. Vegetarian Spring Rolls (4 Per Serve) .......... $5.00 44. Sizzling Mongolian Lamb .............................$18.80 3. Sesame Prawn Toast (4 Per Serve).............. $8.00 84. Kum Heong Seafood....................................$19.80 85. Salt & Chilli Soft Shell Crab..........................$22.00 4. Satay Beef or Chicken Sticks (4 Per Serve).. $8.50 Pork 5. Fried Wonton (8 Per Serve) .......................... $9.00 45. Yam Ring Pork .............................................$22.80 Claypot 6. Crispy Fried Squid Tentacles ........................ $8.00 46. Heong Soh Pork ...........................................$18.80 7. Penang Loh Bak .......................................... $10.50 86. Seafood Claypot...........................................$19.80 47. Cola Pork......................................................$18.80 8. Crispy Salt & Chilli Soft Shell Crab.............. $11.00 87. Combination Claypot....................................$16.80 48. Guinness Pork..............................................$18.80 9. Fried Squid Balls (4 Per Serve)..................... $8.00 88. Roast Pork Claypot ......................................$16.80 49. King of Pork..................................................$18.80
  • 2021 農曆新年精選菜單moonlight Cantonese Restaurant Lunar New

    2021 農曆新年精選菜單moonlight Cantonese Restaurant Lunar New

    2021 農曆新年精選菜單 Moonlight Cantonese Restaurant Lunar New Year Menu 2021.2.11~2021.2.16 粵亮為六福旅遊集團餐廳之一，喻意為之一亮 餐廳以「經典粵菜 創意港點」方式呈現，每道菜色以食材的原始風味為出發，加上主廚精湛廚藝 詮釋，無論在經典粵菜或是創意料理都完整表現粵式精髓，特別在火候的掌握、煲湯的鮮甜、當 季食材的運用、多款主食的講究配料及道地港點，道道都展現粵菜的真實本味。廳內陳設現代內 斂，各式包廂舒適且不受打擾的獨立私人氛圍，讓每位賓客盡情享受歡聚時光。 2021 春節滿堂吉慶鴨合宴 2021 LUNAR NEW YEAR DUCK MENU 粵亮手作開胃集 Assorted Appetizer 燕窩瑤柱蟹肉羹 Double Boiled Chicken Soup with Dried Scallop, Crab Meat, Egg White and Bird’s Nest 招牌靓皮烤鴨兩吃 (片皮鴨附三色餅皮 / 翠玉塔香爆鴨架) Roasted Duck with Homemade Pancake / Wok-fried Duck with Basil and Ginger 金蒜松露蒸活龍蝦 Steamed Lobster with Glass Noodle, Scallion in Truffle Sauce 鮑魚虎掌刺參煲 Braised Abalone, Sea Cucumber, Pork Knee Ligament in Clay Pot 清炒季節時蔬 Stir Fried Seasonal Vegetables 寰宇四季鮮果/粵亮美點集 (魚子燒賣皇、楊枝甘露凍、四季鮮果) Steamed Fish Roe Shu Mai / Mango Sago Jelly with Cream and Pomelo / Fresh Seasonal Fruit Platter 每套四人份新台幣 9,999 元，加人加量每位新台幣 2,490 元 另加一成服務費 NT$9,999 for 4 People, Add One Person NT$2,490 and Subjected to 10% Service Charge ● 茶資每人 NT$90 起。 ● Minimum Tea fee NT$90 . ● 以上價格皆以新台幣計算，需另加 10% 服務費。 ● All prices are in TWD and subject to a 10% service charge。 ● 自備酒水服務費：葡萄酒每瓶 NT$500 元；烈酒每瓶 NT$800 元。 ● Corkage fee for beverage and wine NT$500 per bottle; for spirits NT$800 per bottle. ● 若是您對某種食物會過敏不適或有其他需求，請告知現場服務人員協助您。 ● Please let us know if you have any special dietary requirements, food allergies or food intolerances. ● 本飯店使用非基因改良的豆類製品。 ● This hotel does NOT use GMO Bean products ● 本餐廳所提供牛肉為美國牛肉，非美國牛肉餐點已標註於菜單上。 ● Most of our beef is imported from U.S.A. Beef products from other origin are specified on the
  • History of Fermented Black Soybeans 1

    History of Fermented Black Soybeans 1

    HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi
  • Dim Sum Menu

    Dim Sum Menu

    Rice Dishes * all fried rice contains egg & soy sauce (light & dark) * gluten free "light" soy sauce option available (below meats 100 - 103 are served cold to warm) For pricing please check A La Cart 100 Chinese Roast Duck and Boiled Rice (served on the bone & can be quite oily & fatty) 101 Chinese Roast Belly Pork and Boiled Rice baby buddha 102 Chinese Roast Pork and Boiled Rice chinese teahouse 103 Chinese Poached Chicken and Boiled Rice (served on bone) 104 Special Fried Rice (king prawns, roast pork, chicken & spring onion) 105 Chicken Fried Rice 106 King Prawn Fried Rice 107 Singapore Fried Rice (spicy) (peppers, shrimps, roast pork, chicken, onions) 108 Mixed Vegetables Fried Rice 109 Plain Egg Fried Rice 110 Plain Boiled Rice Big Bowl Noodle Soup with Chinese Cabbage Choice of Noodles: Ho-Fun, Vermicelli, Thin / Thick Egg Noodle or Udon NS1 Mixed Seafood Noodle Soup NS2 Roast Duck Noodle Soup (on the bone, duck can be quite oily & fatty) NS3 Marinated Stewed Beef-Flank Noodle Soup (A little fatty) NS4 Won Ton Noodle Soup (a pork & prawn based dumpling) NS5 Chinese Seasonal Greens & Fried Tofu Noodle Soup NS6 Fish Balls OR Fish Slice Noodle Soup Whilst we do our utmost to deliver a fast and friendly service, we do regret that due to the style of Chinese dining, your dishes cannot always arrive all at the same time Noodle Dishes (Dry or with Sauce) * all noodle dishes contains soy sauce (light & dark) We are here to recommend and help but please do inform staff of any allergies and/or any * gluten free "light" soy sauce option available ingredients you dislike before ordering as we cannot always list every ingredient used within our dishes and once cooked it is at our discretion to charge for such dishes (All king prawn based dumplings contains pork fat) Choice of Noodles: Ho-Fun, Vermicelli (gluten-free), Thin or Thick Egg Yellow Noodle & Udon (if THIN EGG NOODLES are cooked with sauce, noodles will be cooked CRISPY unless stated Whilst staff do their best to give out correct bills, mistakes can happen.
  • Grandma and Grandpa Chin's Home Recipes Hilda Hoy Rediscovers the Flavors of Her Taiwanese Childhood the CLEAVER QUARTERLY 75

    Grandma and Grandpa Chin's Home Recipes Hilda Hoy Rediscovers the Flavors of Her Taiwanese Childhood the CLEAVER QUARTERLY 75

    Grandma and Grandpa Chin's Home Recipes Hilda Hoy rediscovers the flavors of her Taiwanese childhood THE CLEAVER QUARTERLY 75 decluttering unearthed my grandmother’s long-buried recipe booklet, I was up for the challenge. A Chinese dictionary app helped me decipher all 14 recipes. There were a handful hen I opened my mailbox to of simple snacks, like glazed roasted peanuts find an envelope from my (kao huasheng mi 烤花生米), preserved yellow mother, I knew instantly soy beans (sun dou 筍豆), or that ubiquitous what was inside. I had been W old favorite, tea eggs (chaye dan 茶葉蛋). Also, missing the food I grew up on in Taiwan, bangbang ji (棒棒雞 , a cold Sichuan appetizer and so when my mother mentioned she’d ) of shredded chicken with cucumber and a produced a collection of family recipes as spicy sesame dressing. Flipping the pages, I party favors for my grandparents’ 60th found a recipe for cai baozi (菜包子), steamed anniversary banquet, I insisted she send me buns with a vegetable filling, and the greedy a copy. Having just moved halfway around kid in me perked up. “Make those. And soon,” the world to Berlin, where I knew nobody she insisted. I vividly remember snacking on and didn’t speak the language, I couldn’t be baozi as a child on the streets of Taipei. The at that banquet. My hopes grew as I waited vendor would dole out them out in flimsy for the cookbook to arrive, and I pictured plastic bags, and I would ignore my scalded the splendid Chinese feast I would soon be fingertips to take greedy bites, the yeasty- making.