Quick Lunch Fried Rice Noodles

Total Page:16

File Type:pdf, Size:1020Kb

Quick Lunch Fried Rice Noodles Quick Lunch Soup & Saté €9.50 Indonesian chicken soup & 3 chicken skewers in peanut sauce Bao & Salad €9.50 Steamed Manderin bun with crispy pork belly or Cantonese roasted pork or roast duck & Wakame salad in sesame dressing Soup & Salad €9.50 Vegetarian Tom Yam soup & Gado Gado. Meals includes vegetables, and a choice of steamed rice, fried rice or fried egg noodles : Saté Platter ~ Chicken Saté(2),pork saté(2) and Prawns saté(2). €18.00 Rames ~ An assortment of Indonesian dishes. €16.00 Siu Yeh ~ Cantonese roasted pork and crispy pork belly. €16.00 Special lunch offers: Siu Ab ~ Roasted duck. €11.00 Cha Siu ~ Cantonese roasted pork. €10.00 Siu Nam ~ Crispy pork belly. €10.00 Gado Gado & Saté Ajam (Chicken saté) €10.00 Daging Kerrie ~ Beef stewed in green curry sauce. €10.00 Daging Rudjak ~ Beef stewed in creamy curry tomato sauce. €10.00 Babi Ketjap ~ Pork stewed in soy sauce. €10.00 Fried Rice Chao Fan ~ Vegetarian fried rice. € 6.50 Jirou Chao Fan ~ Chicken fried rice. € 8.50 Cha Siu Chao Fan ~ Cantonese roasted pork friend rice. € 8.50 Xiaren Chao Fan ~ Shrimps fried rice. € 11.50 Noodles Cha Mie ~ Vegetarian fried egg noodles. € 6.50 Jirou Cha Mie ~ Chicken fried egg noodles. € 8.50 Cha Siu Cha Mie ~ Cantonese roasted pork fried egg noodles. € 8.50 Xiaren Cha Mie ~ Shrimps fried egg noodles. € 11.50 Won Ton Thong Min ~ Noodle soup with pork dumplings and vegetables in chicken broth. €14.50 Sui Kao Thong Min ~ Noodle soup with shrimp dumplings and vegetables in chicken broth. €15.50 Cha Siu Thong Min ~ Noodle soup with Cantonese roasted pork and vegetables in chicken broth €14.50 Siu Ab Thong Min ~ Noodle soup with roasted duck and vegetables in chicken broth. €16.50 Curry Noodle Soup ~ Rice noodle soup with our curry stew of the day and vegetables in chicken broth. €14.50 Dim Sum Lunch Mix of steamed and fried Dim Sum €15.50 p.p. Mix of steamed Dim Sum €15.50 p.p. Mix of fried Dim Sum €15.50 p.p. Steamed Siu Mai (4)~ Pork dumplings . €5.75 Ha Kau (4)~ Shrimp dumplings. €6.75 Shi Ling Shucai ~ Shanghai Pak Choy with soy sauce and sesame oil. €7.50 Ngau Yuk Siu Mai(4) ~ Beef dumplings. €5.75 Kai Yuk Siu Mai(4)~ Chicken dumplings. €5.75 Jirou Jiaozi (4)~ Japanese Gyoza with chicken. €5.75 Shucai Jiaozi (4)~ Korean vegetarian Gyoza. €5.75 Kai Bao(2) ~ Chicken Bun. €5.50 Mantou (2)~ Manderin bun. €3.00 Fried Mama’s Fried Chicken(4) ~ Chicken wings prepared to mother’s secret recipe. €6.50 Pangsit Goreng (4)~ Indonesian pork dumplings. €4.75 Mini Lumpia (4)~ Mini springrolls filled with vegetable ragout. €4.00 Chinese Lumpia (2)~ Springrolls prepared with fresh vegetables and roasted pork. €5.75 Samosa (4)~ Vegetarian curry samosa. €4.25 Pisang Goreng(4) ~ Fried banana. €4.50 Fenghuang Chao Xiaren (2) ~ Lightly coated Prawns. €8.50 Chicken “Popcorn” ~ Chicken popcorn with black pepper and ginger served with spicy mayonaise €5.75 Cha Gio (4)~ Vietnamese crab spring rolls. €6.00 Money Bags(4) ~ Vegetable pouches. €5.50 Soup Won Ton Thong ~ Pork dumpling in chicken broth. €5.00 Sui Kao Thong ~ Shrimps dumpling in chicken broth. €5.25 Soto Madura ~ Indonesian chicken soup with glass noodles, shredded chicken, beansprouts, celery and egg. €5.25 Soto Madura (Large) ~ Served with steamed rice. €14.50 .
Recommended publications
  • RUNNING HEAD: Aging in the Context of Immigration and Care Labour
    RUNNING HEAD: Aging in the context of immigration and care labour Aging in the context of immigration and care labour: The experiences of older Filipinos in Canada A thesis submitted to McGill University in partial fulfillment of the requirements of a Ph.D. in Social Work Ilyan Ferrer School of Social Work McGill University, Montreal JUNE 2018 © Ilyan Ferrer, 2018 Abstract This doctoral dissertation examines how the intersections of immigration, labour, and care impact the late life experiences of older Filipinos in Canada. A critical ethnography was adopted to understand the interplay of lived experiences, identities, and policies (specifically related to retirement, aging, and immigration). Extended observations and in-depth semi-structured interviews with 18 older people, 6 adult children, and 13 community stakeholders identified the structural barriers that impinged on everyday experiences of aging within the Filipino Canadian diaspora living in Montreal. Several themes emerged including (1) the disjuncture between discourses on immigration and migration and the ways in which older racialized newcomers are welcomed into Canadian society, (2) the intersections between immigration and retirement policies and their impact on older Filipina women engaged in domestic work, and (3) the ways in which Filipino older adults provide and receive care in intergenerational and transnational settings in response to the paucity and scarcity of formal resources. The findings of this study offer new knowledge about the impact of immigration and labour policies on the lived experiences of aging and care practices among older members of racialized and immigrant communities in the Global North generally, and within Filipino communities in Canada specifically.
    [Show full text]
  • Dim Sum Cantonese Small Bite-Sized Food
    Dim Sum Cantonese small bite-sized food ABOUT US Our Dim Sum factory is a food producer proud of our long standing reputation in the European market. With our two brands, we have more than 30 years experience. We are now offering more than 150 kinds of different products in the market. We provide traditional taste, by selecting the best local materials, aiming for the best quality. Our food is of the highest standard with HACCP certification and EG 195. Our team all has experience and expertise in food with varied Master degrees. We are highly regarded and we aim to stay that way and provide even more in the future. CERTIFICATION We are HACCP and EG195 certified.H azard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product. DIM SUM Dim Sum is a style of Cantonese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • Local Dishes Loved by the Nation
    Sapporo 1 Hakodate 2 Japan 5 3 Niigata 6 4 Kanazawa 15 7 Sendai Kyoto 17 16 Kobe 10 9 18 20 31 11 8 ocal dishes Hiroshima 32 21 33 28 26 19 13 Fukuoka 34 25 12 35 23 22 14 40 37 27 24 29 Tokyo loved by 41 38 36 Nagoya 42 44 39 30 Shizuoka Yokohama 43 45 Osaka Nagasaki 46 Kochi the nation Kumamoto ■ Hokkaido ■ Tohoku Kagoshima L ■ Kanto ■ Chubu ■ Kansai 47 ■ Chugoku ■ Shikoku Naha ■ Kyushu ■ Okinawa 1 Hokkaido 17 Ishikawa Prefecture 33 Okayama Prefecture 2 Aomori Prefecture 18 Fukui Prefecture 34 Hiroshima Prefecture 3 Iwate Prefecture 19 Yamanashi Prefecture 35 Yamaguchi Prefecture 4 Miyagi Prefecture 20 Nagano Prefecture 36 Tokushima Prefecture 5 Akita Prefecture 21 Gifu Prefecture 37 Kagawa Prefecture 6 Yamagata Prefecture 22 Shizuoka Prefecture 38 Ehime Prefecture 7 Fukushima Prefecture 23 Aichi Prefecture 39 Kochi Prefecture 8 Ibaraki Prefecture 24 Mie Prefecture 40 Fukuoka Prefecture 9 Tochigi Prefecture 25 Shiga Prefecture 41 Saga Prefecture 10 Gunma Prefecture 26 Kyoto Prefecture 42 Nagasaki Prefecture 11 Saitama Prefecture 27 Osaka Prefecture 43 Kumamoto Prefecture 12 Chiba Prefecture 28 Hyogo Prefecture 44 Oita Prefecture 13 Tokyo 29 Nara Prefecture 45 Miyazaki Prefecture 14 Kanagawa Prefecture 30 Wakayama Prefecture 46 Kagoshima Prefecture 15 Niigata Prefecture 31 Tottori Prefecture 47 Okinawa Prefecture 16 Toyama Prefecture 32 Shimane Prefecture Local dishes loved by the nation Hokkaido Map No.1 Northern delights Iwate Map No.3 Cool noodles Hokkaido Rice bowl with Tohoku Uni-ikura-don sea urchin and Morioka Reimen Chilled noodles
    [Show full text]
  • Celebrate Your Love Wedding & Solemnisation Packages 2016 / 2017
    Celebrate Your Love Wedding & Solemnisation Packages 2016 / 2017 Standing Buffet Packages Solemnisation Ceremony Package Inclusive of: Choice of Chef’s exclusively-crafted Delectable International Buffet Spread Full set of Exquisite Buffet Set-Up with Ivory Skirting and complete set of Biodegradable Disposable-ware Your preferred choice of Delicate Wedding thematic floral arrangements from our selection Specially-picked Wedding Guest Book Complimentary Catering Set-Up & Transportation Fees (not applicable on PH & Eve of PH) For Orders of 100pax and Above: Complimentary usage of 01 Reception Table with Ivory Linen and selected Wedding thematic set-up with 02 Cushion Chairs with Ivory Seat Covers 01 Uniformed Service Staff on-site For Orders of 200pax and Above: Complimentary usage of 01 Reception Table with Ivory Linen and selected Wedding thematic set-up with 02 Cushion Chairs with Ivory Seat Covers Set-up of Solemnisation Table and 05 Cushion Chairs with Ivory Seat Covers, Ring Pillows and Signature Pen and selected Wedding Thematic decorations 02 Uniformed-Service Staff on-site *Terms and Conditions Apply SOLEMNISATION BUFFET PACKAGES Sweet Romance Package @ $20.00+ per person Minimum 50 Pax Salad (Choice of 01) Mixed Garden Salad with Asian Soy Dressing & Cherry Tomato (VEG) Potato Salad with Soy Bits (VEG) Cold & Tangy Cucumber Salad (VEG) Starters (Choice of 02) Breaded Shrimp Cake with Mayonnaise Dip Steamed Dim Sum Delight (Crystal Har Kow & Chicken Siew Mai) with Chilli Dip Crispy Potato Curry Samosa (VEG) Steamed Vegetarian
    [Show full text]
  • Signature Redacted Author
    A, Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong _77 Village OF TECH UTE0.y by JUL 2 92014 Saul Kriger Wilson LIBRARIES Submitted to the School of Humanities, Arts and Social Sciences in partial fulfillment of the requirements for the degree of Bachelor of Science at the MASSACHUSETTS INSTITUTE OF TECHNOLOGY September 2014 Massachusetts Institute of Technology 2014. All rights reserved. Signature redacted Author........... Major Departure in Humanities: Asian and Asian Diaspora Studies Department of Mathematics Signature redacted July 9, 2014 Certified by. Yasheng Huang Professor of Global Economics and Management Sloan School of Management Signature redacted Thesis Supervisor Accepted by Ian Condry Chairman /i / Deportment of Global Studies and Languages Accepted by .. Signature redacted ............ Deborah Fitzgerald Kenan Sahin Dean School of Humanities, Arts, and Social Sciences 2 Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong Village by Saul Kriger Wilson Submitted to the School of Humanities, Arts and Social Sciences on July 9, 2014, in partial fulfillment of the requirements for the degree of Bachelor of Science Abstract The Chinese government's attempts to improve village public service provision, limit the loss of arable land, and coordinate urbanization have converged in land readjust- ment schemes to rebuild some villages as more densely populated "rural communities." I present a case study on a financially troubled, partially complete village reconstruc- tion project in Shandong. Villagers outside the leadership were minimally involved in project planning, and the village leadership put pressure on villagers to move. How- ever, the pressure to move was not due to an absence of formal property rights for villagers; reluctant villagers agreed to move because they could not afford to offend the village government.
    [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]
  • Secondary Education Certificate Level May 2017 Session
    SEC11/1lce1.17m MATRICULATION AND SECONDARY EDUCATION CERTIFICATE EXAMINATIONS BOARD UNIVERSITY OF MALTA, MSIDA SECONDARY EDUCATION CERTIFICATE LEVEL MAY 2017 SESSION SUBJECT: English Language PAPER NUMBER: I – Part 1 – a) Listening Comprehension SESSION 1 DATE: 18th March 2017 EXAMINER’S PAPER INSTRUCTIONS TO EXAMINERS Preparation before the session: Familiarise yourself with the texts before reading them aloud and take note of the punctuation in order to make the texts sound as natural as possible. Check the footnotes for the pronunciation of certain words. Check with the candidates whether you can be heard clearly. Procedure during the session: (1) Tell the candidates: You are going to listen to TWO passages and answer questions on both of them on the sheet provided. You may answer the questions at any time during the session. First, you have THREE minutes to read the questions on Text A. Give the candidates three minutes to read the questions on Text A. Read Text A. (2) Tell the candidates: You have THREE minutes to continue working on the questions. Give the candidates three minutes to continue working on the questions. Read Text A for the second and last time. (3) Tell the candidates: You have THREE minutes to complete your answers. Give the candidates three minutes to complete their answers. (4) Tell the candidates: The THREE minutes are up. Kindly turn the page. You now have three minutes to read the questions on Text B. Give the candidates three minutes to read the questions on Text B. Read Text B. (5) Tell the candidates: You have THREE minutes to continue working on the questions.
    [Show full text]
  • Welcome the Lunar New Year with a Feast of Cantonese
    WELCOME THE LUNAR NEW YEAR WITH A FEAST OF CANTONESE TREASURES, FESTIVE GOODIES AND CELEBRATORY MENUS Reunite over a sublime spread by Chinese Executive Chef Leong Chee Yeng that combines traditional significance with culinary finesse SINGAPORE, 15 January 2021 – This Year of the Ox beckons a prosperous new beginning at The Fullerton Hotel Singapore’s Jade Restaurant, with a fine repertoire of Chinese culinary treasures befitting a new year’s feast from 25 January to 27 February 2021. A Bountiful Feast at Jade Restaurant Executive Chef of Jade Restaurant Leong Chee Yeng says, “A symbol of strength and dedication, the mighty yet humble ox traditionally plays an essential role in reaping a bountiful harvest. This motif reveals itself in this year’s specialties, alongside other inspired creations imbued with well-wishes for bliss, prosperity and togetherness. Designed to serve smaller groups, the newly created dishes are ideal for sharing meaningful moments of warmth with one’s closest kin.” The quintessential starter for auspicious feasting is the spectacular Premium Gold Rush Salmon Yu Sheng (pictured above), meticulously arranged into an image of the spirited bull, while families with younger children will delight in the special children’s version, arranged into an endearing representation of a playful calf. Fresh ingredients are elevated by champagne jelly, shallot oil and kumquat dressing, striking a captivating balance of rich and refreshing flavours. The standard Gold Rush Salmon Yu Sheng is presented alongside elegant Chinese calligraphy written by Chef Leong himself. The Gold Rush Salmon Yu Sheng with Champagne Jelly, Shallot Oil and Kumquat Dressing is available in Small (S$78++ for 2 to 4 persons), Medium (S$118++ for 5 to 7 persons) and Large (S$138++ for 8 to 10 persons).
    [Show full text]
  • © 2020 Xiaoman Pan CROSS-LINGUAL ENTITY EXTRACTION and LINKING for 300 LANGUAGES
    © 2020 Xiaoman Pan CROSS-LINGUAL ENTITY EXTRACTION AND LINKING FOR 300 LANGUAGES BY XIAOMAN PAN DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Computer Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2020 Urbana, Illinois Doctoral Committee: Dr. Heng Ji, Chair Dr. Jiawei Han Dr. Hanghang Tong Dr. Kevin Knight ABSTRACT Information provided in languages which people can understand saves lives in crises. For example, language barrier was one of the main difficulties faced by humanitarian workers responding to the Ebola crisis in 2014. We propose to break language barriers by extracting information (e.g., entities) from a massive variety of languages and ground the information into an existing Knowledge Base (KB) which is accessible to a user in their own language (e.g., a reporter from the World Health Organization who speaks English only). The ambitious goal of this thesis is to develop a Cross-lingual Entity Extraction and Linking framework for 1,000 fine-grained entity types and 300 languages that exist in Wikipedia. Given a document in any of these languages, our framework is able to identify entity name mentions, assign a fine-grained type to each mention, and link it to an English KB if it is linkable. Traditional entity linking methods rely on costly human annotated data to train supervised learning-to-rank models to select the best candidate entity for each mention. In contrast, we propose a novel unsupervised represent-and-compare approach that can accurately capture the semantic meaning representation of each mention, and directly compare its representation with the representation of each candidate entity in the target KB.
    [Show full text]
  • Fragrant Cooking Midnight
    Simple Cooking ISSUE NO. 85 FIVE DOLLARS Cooking Midnight Uncooked, rice is called mai; cooked, it is fan. Once cooked, W rice was traditionally taken as food at least three times each day, first for jo chan, or early meal, either as congee or, if the weather was cool, cooked and served with a spoonful of liquid lard, soy sauce, and an egg. To eat rice is to sik fan, o and there is, in addition to those morning preparations, n’fan, or “afternoon rice,” and mon fan, or “evening rice.” There is even a custom called siu yeh, which translates K literally as “cooked midnight” and means rice eaten as a late evening snack. No time of any day in China is without its rice. —Eileen Yin-Fei Lo, THE CHINESE KITCHEN Fragrant LTHOUGH THERE’S NO EXACT EQUIVALENT, the closest we T WAS MY GRANDFATHER Who introduced me to the world come in this country to the casual everyday eat- of Chinese restaurants, at least as they were in the Aing experience of the Chinese is when we attend I1950s, beguilingly ersatz palaces spun of velvet and a country fair or something like one,where inexpensive, gold. As a teenager, I spent my summers with him, work- open-air food stalls abound and masses of people stroll ing at odd jobs at his apartment house in the daytime about, sampling from them as they go. Food courts aren’t and otherwise generally hanging around with him when really the same, because you go to these to eat, you buy I wasn’t off somewhere by myself.
    [Show full text]
  • Microbial Community Diversity of Traditional Dough Starter (Jiaozi) from Two Provinces in Northwest China
    Liu et al. Annals of Microbiology (2020) 70:18 Annals of Microbiology https://doi.org/10.1186/s13213-020-01544-1 ORIGINAL ARTICLE Open Access Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China Ting Liu, Jiamu Kang, Liu Liu*, Xinzhong Hu*, Xiaolong Wang, Xiaoping Li, Zhen Ma and Tian Ren Abstract Purpose: Microbial community composition is crucial for the flavor and quality of fermented foods. However, the microbiota of Chinese traditional dough starter (Jiaozi) from different origins has scarcely been studied. The aim of this study was to determine the composition of bacterial and fungal communities in six Jiaozi collected from two provinces in northwest China. Methods: Our study determined the composition of bacterial and fungal communities in six Jiaozi through Illumina MiSeq sequencing of the 16S rRNA gene and the ITS regions. Result: A total of 234 operational taxonomic units (OTUs) for bacteria and 490 OTUs for fungi were identified. Furthermore, Lactobacillus, Weissella, Acetobacter, Sphingomonas, and Serratia were identified as the predominant bacterial genera in Jiaozi samples, while Saccharomyces, Candida, Alternaria, unclassified Filobasidiales, and Mycosphaerella were the most abundant fungal genera. The results revealed that the six samples could be grouped into two groups based on their province of origin. In the results of PCA and HCA analysis, the first three principal components which were chosen could explain 99.93% and 90.99% of the total bacterial and fungal communities, respectively. Conclusion: The results indicated high levels of bacteria and fungi in traditional Jiaozi and highlighted the possible influence of geographic areas on microbial diversity.
    [Show full text]