Starters Seafood
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Sushi Menu Coming Soon
noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist. -
Soup / Appetizer / Soft Drink Entrée
SOUP / APPETIZER / SOFT DRINK Choose one Wonton Soup Wonton Egg Drop Soup Chicken Curry Puffs (Pork or Chicken) (Pork or Chicken) Roast Pork and Pumpkin Puffs Egg Drop Soup Vegetable & Mushroom Spring Roll V (Sliced Button Mushrooms) Sesame Shrimp Toast Crispy Duck Spring Roll Vegetarian Hot & Sour Soup VS Crispy Rice Shrimp Ball Choice of Soft Drink ENTRÉE Choose one ( All Entrées served with Steamed White Rice, Brown Rice or Roast Pork Fried Rice) Barbecued Dragon Tail Spare Ribs 11. General Tso's Chicken S 10. Roast Pork / Beef / Chicken Sha Cha S 11. Flame Broiled Roast Pork 10. Chicken Spicy Garlic Sauce S 10. Sesame Chicken / Beef 10. Citrus Flavor Crispy Beef 11. Chicken with Broccoli/ String Beans/ Sha Cha Shrimp S 13. Gai Lan (Chinese Broccoli) 10. Thrice Cooked Pork Tenderloin S 10. Shrimp with Broccoli 13. Chicken with Black Bean Sauce 10. Beef with Broccoli / String Beans / Wok Garlic Bok Choy / Gai Lan (Chinese Broccoli) 11. Wok Cashew Chicken 10. Gai Lan (Chinese Broccoli) V 9. Beef with Oyster Sauce 11. Shrimp with Lobster Sauce 13. Chinese Eggplant / Broccoli / String Bean Spicy Garlic Sauce VS 9. Sweet & Sour Pork/ Chicken 10. Kung Pao Monk Fish S 12. ( with peanuts) Szechuan Ma- Po Tofu S 9. Shredded Pork ( with minced beef) with Spicy Garlic Sauce S 10. Hong Kong XO Squid 12. Chow Fun (no rice) 8. Pepper Steak with Onion 11. Squid with Black Bean Sauce 12. Roast Pork/ Beef/ Chicken/ Kung Pao Chicken S 10. Sweet and Sour Shrimp 13. Shrimp/ Vegetable V (with peanuts) Kung Pao Shrimp S 13. -
Chapter 10 TOURISTS' PERCEPTIONS of FOOD TRUCKS
Tourists' perceptions of food trucks in Asia: a Hong Kong case study Author Kwek, Anna, Lee, Derrick Published 2020 Book Title Tourism in Asian Cities Version Submitted Manuscript (SM) DOI https://doi.org/10.4324/9780429264801-13 Copyright Statement © 2020 Taylor & Francis. This is an Accepted Manuscript of a book chapter published by Routledge in Tourism in Asian Cities on 18 December 2020, available online: https:// doi.org/10.4324/9780429264801-13 Downloaded from http://hdl.handle.net/10072/402481 Griffith Research Online https://research-repository.griffith.edu.au Chapter 10 TOURISTS’ PERCEPTIONS OF FOOD TRUCKS IN ASIA: A HONG KONG CASE STUDY Derrick Lee, C.H. and Anna Kwek Introduction Rapid urbanisation worldwide has seen city planners acknowledge the economic, social and cultural importance of creating sustainable, vibrant and inclusive communities through food. Public spaces that include food are most appealing and attract people to urban landscape. Reflecting the intangible cultural heritage of a destination, consuming local food is an authentic experience for tourists, providing a link between food, place and tourism (Privitera and Nesci 2015). Researchers have found that satisfying food tourism experiences can boost tourists’ overall perception of a destination (Smith and Xiao 2008). As a result, local food has regularly been used by governments to promote their cities. Hong Kong Tourism Board (HKTB) believes that the diversity of the city’s international cuisines has become a major competitive advantage (Enright and Newton 2005). The gastronomic image of Hong Kong is enhanced by food festivals, competition such as the Best of the Best Culinary Awards, and trade shows. -
Hong Kong in Belgium
Master Thesis 2015 Carolien Potter Hong Kong in Belgium Master thesis 2015 Carolien Potter Hong Kong in Belgium Hasselt University Faculty of Architecture and Arts HONG KONG IN BELGIUM How a different culture and its environment can be sold in Belgium. MASTER THESIS Carolien Potter HASSELT UNIVERSITY FACULTY OF ARCHITECTURE AND ARTS 2014 - 2015 Supervisor: Dr. Katelijn Quartier Tutor: Philippe Swartenbroux PREFACE The first words of my thesis I would like to dedicate to those who have supported me during the project, even when I was 10.000 kilometres away from them. First and foremost I would like to thank my supervisor Dr. Katelijn Quartier for her honest advise and feed- back throughout the research project. Secondly I would like to thank Philippe Swartenbroux, for the nu- merous tutorials, clever suggestions and motivating inspirations. Many thanks for letting me see that the solution was often right in front of me. Furthermore I would like to thank everyone who made it possible for me to go to Hong Kong in the first place, as well as my friends who showed me the city and the outlying island, as if I were a local. Also many thanks to those who helped me make my trip abroad a whole new experience. And last but not least I want to thank particularly my boyfriend Domien, for the love and patience during the project, as well as my friends and family for their encouragements and support when I needed it the most. ABSTRACT Even from the times before Marco Polo travelled and documented his travels to Asia, there has been an interest in other unknown countries to write about it and to show others the interesting and different customs from those cultures. -
FIELDWORK Briefing
Fieldwork Exercise Briefing Basic needs 衣 Clothing → Shopping / retail 食 Food 住 Housing Hong Kong 行 Transportation → Communication A vibrant city for our smart future EdUHK New Territories Kowloon Lantau Is. Hong Kong Is. Population – 7.4M HKI: 17.5% KLN: 30.3% NT: 52.2% Density – 6690 / km2 Hong Kong’s Residential Area Density Source: LSE Cities Per capita living space in selected Asian cities (LegCo Research Office 2016) 400 363 350 339 323 300 250 216 / cap 2 195 ft 200 161 150 100 50 0 Taipei (2014) Tokyo (2013) Singapore (2014) Macau (2015) Shanghai (2015) Hong Kong (2015) Land Utilization in Hong Kong 2018 [km2] (Planning Dept. 2019) 6, 1% 31, 3% 5, 0% Recidential 78, 7% 27, 2% Commercial 53, 5% Industrial 67, 6% Institutional/Open Space Transportation 45, 4% Other Urban 66, 6% Agriculture Non-built-up Woodland/Shrubland/Grassland/ Sub-total: 770 km2 733, 66% Wetland Barren Land 75.2% Water Bodies Country Parks (AFCD 2017) Total Area 434 km2 39.1% Water Gathering Grounds Plover Cove Reservoir Tai Lam Chung Reservoir Great Outdoors Beaches Global Geopark Hikes E.g. Tai Long Sai Wan Beach E.g. Dragon’s Back & Kowloon Peak Cycling Mai Po Nature Reserve Hong Kong Wetland Park E.g. Nam Sang Wai, Shatin to Tai Mei Tuk or Wu Kai Sha Rail System Time headway 1 = 푓푟푒푞푢푒푛푐푦 Transit-oriented development Development Model (Source: Sylvie Nguyen/HKU) District road 6-min Public walking Public open distance open Space 500 meters District center Space Rail spine Rail station Low- High density private housing Low- density density land High density -
A P P E T I Z E R S R I C E S O U P S Wok Station
w WOK STATION NOODLE SOUPS POULTRY (Fine Egg Noodle, Wide Noodle, Rice Noodle or Egg Noodle) Cantonese Shrimp Wonton 13 * Kung Pao Chicken 14 *Taiwanese Spicy Beef Shank 13 * General Tsao Chicken 14 *Malaysian Curry Beef Brisket 13 Orange Chicken 14 Roasted Duck, Choy Sum (Bone-In) 15 Roasted Peking Duck 26/48 Char Siu B.B.Q. Pork, Gai Lan 13 Half/Whole Steamed Buns or Pancakes Vietnamese Pho Soy Chicken (Bone-In) 18/32 Rice Noodles, Sweet Basil Leaves, Bean Sprouts, Half/Whole DINNER MENU Jalapeño Peppers, Lime, Beef Broth 5pm - Close MEAT • Sliced Thin Beef Eye Round 13 Sweet & Sour Pork 14 • Beef Meatballs, Tendon 14 Scallion Ginger Sauce • YouYu Combo, Thin Beef Eye Round, 15 Beef Broccoli 15 Beef Meatballs, Tendon, Tripe APPETIZERS Mongolian Beef 15 Crispy Shrimp Spring Roll 8 * Ma Pao Tofu 11 TOSSED NOODLES * Shrimp Pad Thai 15 Shu Mai – Shrimp & Pork 7 SEAFOOD Pressed Tofu, Shrimp, Dried Turnip, Chopped Peanuts Pork Pot Stickers 8 Steamed Sea Bass 26 Chicken & Vegetable Chow Mein 13 Har Gow 8 Ginger Soy Broth Beef Chow Fun 15 Shrimp Dumpling Lightly Crispy Shrimp 17 Onions, Scallions, Bean Sprouts Steamed B.B.Q. Pork Bun (Bao) 7 Candied Walnuts Singapore Noodles 15 BBQ Pork, Shrimp, Green Bell Peppers, White Onions, Crab Rangoon 7 Wok Fried Shrimp 18 Bean Sprouts, Green Onions, Curry Powder *Szechuan Pork Dumpling 7 Asparagus and X.O. Sauce Vegetable Spring Rolls (4) 7 Seafood Treasure 17 Shrimp, Scallop, Calamari B.B.Q. RICE BOWL Choice of Chinese Broccoli or Chinese Mustard Greens Crispy Salt & Pepper Prawns 17 RICE and Brown Rice or Jasmine Rice Roasted Duck (Bone-In) 15 Yang Chow Fried Rice 14 VEGETABLES Soy Chicken (Bone-In) 13 B.B.Q. -
Good Fortune Good Fortune
Good Fortune Chinese Restaurant Cuisine Type: Chinese 9838 - 3rd St., Sidney 250 656-5112 Subject to change without notice GOODGOOD FORTUNEFORTUNE CHINESECHINESE RESTAURANTRESTAURANT Sidney's Finest Chinese Food Appetizers Fried Rice Prawns Egg Roll Good Fortune (Chinese Fashion) Deep Fried Wonton Pork Pan Fried Prawns Barbeque Pork Chicken Deep Fried Prawns Dry Garlic Spareribs Beef Curried Prawns Chinese Sausage Mushroom Salt & Pepper Prawns Deep Fried Chicken Wings Beef 'N' Tomatoes Prawns With Broccoli Lettuce Wrap Shrimp Prawns With Gai Lan Pan Fried Dumpling Curried Prawns With String Beans Vegetable Prawns With Snow Peas Steamed Rice Soup Prawns With Black Bean Sauce Wonton Prawns With Satay Wor Wonton (small) Egg Foo Young Wor Wonton (large) BBQ Pork Bean Cake (Tofu) Hot 'N' Sour Soup Chicken House Style Bean Cake Chicken Cream Corn Soup Mushroom Oyster Sauce Bean Cake Green Pea Egg Drop Soup Green Peas Sweet & Sour Bean Cake Mushroom Egg Drop Soup Shrimp BBQ Pork & Bean Cake Ma Po Bean Cake Chow Mein (Noodles) Sweet & Sour Good Fortune Sweet & Sour Lean Pork Chicken Special Crispy Noodles Sweet & Sour Chicken Breaded Almond Chicken Shrimp with Pineapple Breaded Lemon Chicken Beef 'N' Tomatoes Sweet & Sour Beef Black Bean Chicken Chinese Sweet & Sour Shrimp Curried Chicken Mushroom Chicken w/3 Kinds Mushroom Beef Beef Honey Garlic Chicken Wings Chicken Beef & Broccoli Barbequed Pork Beef & Green Pepper Chow Funn Beef & Fresh Tomatoes Chop Suey Beef & Chinese Greens (Flat Rice Noodle) (Mix Vegetables) Beef & Gai Lan Beef Chow Funn -
For Gardening / Residential Use
SUB-LABEL B: For Gardening / Residential Use 03/30/2016 82074-11 SPHYNX; EPA Reg. No. (pending as File Symbol 82074-X) MASTER LABEL – Version (3) – March 20, 2015 Page 12 of 29 ACTIVE INGREDIENTS: Pyrethrins ................................................. 1.40% Azadirachtin.............................................1.20% OTHER INGREDIENTS.......................................97.40% TOTAL 100.00% Contains 0.10 lbs of azadirachtin and 0.11 lbs of pyrethrins pergallon. KEEP OUT OF REACH OF CHILDREN CAUTION PRECAUCIÓN Si usted no entiende la etiqueta, busque a alguien para que se la explique a usted endetalle. (If you do not understand the label, find someone to explain it to you in detail). FIRST AID x Hold eye open and rinse slowly and gently with water for 15-20 minutes. IF IN EYES x Remove contact lenses, if present, after the first 5 minutes, then continue rinsing eye. x Call a poison control center or doctor for treatment advice. x Take off contaminated clothing. IF ON SKIN OR CLOTHING x Rinse skin immediately with plenty of water for 15-20 minutes. x Call a poison control center or doctor for treatment advice. x Call poison control center or doctor immediately for treatment advice. x Have person sip a glass of water if able to swallow. IF SWALLOWED x Do not induce vomiting unless told to do so by the poison control center or doctor x Do not give anything by mouth to an unconscious person. Have the product container or label with you when calling a poison control center or doctor, or going for treatment.For information regarding medical emergencies or pesticide incidents, call 1-888-740-8712. -
Download Marbach Menu
(All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.39 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce. -
50Years, and Counting
August 2015 A publication of The Singapore Association of HK 50 years, and counting ... LSC ad_op.pdf 1 8/7/15 12:22 pm C C M M Y Y CM CM MY MY CY CY CMY CMY K K A publication of The Singapore Association of HK contents August 2015 Chairman’s message P6 Editor’s note A strict land ofP8 paradoxes HK FACT FILES P58 Useful info P10 P68 Cost of living Meeting of minds P72 Transportation P80 Shipping & relocation P84 Accommodation P16 P98 Education Celebrating SG50 P108 Kids’ activities P126 Eating out Eat, drink andP20 be merry Twin hubs – why Singaporean banks are movingP22 to the HKSAR PROFILES Lynette Tiong: P26 All in the family SPECIAL P30 FEATURES SIS: Nurturing Hellen Teo: brighter futures Love takes time P118 P34 Motivating your child to read P122 SG v HK P38 What Singaporeans say P44 Who comes up top in transport? P50 Natalie Yue: Happy in Singapore P54 Jack Lee: Learning his ABCs 06SING August 2015 A publication of The Singapore Association of HK MESSAGE SING is published by Ren Publishing (HK) Ltd for The Singapore Association of Hong Kong to provide logistics support for their canned commemorate SG50. FROM THE food event, which will deliver much-needed Editor: Jennifer Tan, Vice Chair, SAHK supplies to the underprivileged through SAHK the Chicken Soup Foundation. SIS was a big supporter of SA Ball 2015, with the SIS CHAIRMAN Choir providing a wonderful performance during the event. We will also continue to Tan Thean Peng Dear fellow Singaporeans and friends, work with various universities to reach out to Managing Director: Singaporean students studying in Hong Kong. -
2019-20 Discovery Guide
2019-20 DISCOVERY GUIDE DON'T MISS STEVESTON VILLAGE DON'T MISS BLUE CANOE WATERFRONT RESTAURANT 32 Welcome to Richmond Richmond is defined by the dynamic convergence of Pacific culture and authentic Canadian coastal experiences. Real, raw and unvarnished, it’s a place constantly redefining itself through the discovery of anyone exploring it. DON'T MISS BRITANNIA BREWING CO. 45 EAT 800+ eateries serve amazing cuisine from right here and around the world. Let Richmond’s menus be your guide as they tell the story of the city. DIM SUM Richmond is the best place in Canada—if not North America— to enjoy dim sum. Continental Seafood Restaurant 22 is a local favourite and one of Metro Vancouver’s only restaurants still offering traditional cart-service dim sum. Try fresh-to-order dim sum at three Richmond mainstays: Fisherman’s Terrace 23 , a popular and celebrated Cantonese restaurant famous for shrimp dumplings; Empire Seafood Restaurant 24 , serving both traditional and innovative dishes; and Jade Seafood Restaurant 25 , where their selection of dumplings steals the show. Make reservations in advance. Walk-in wait times can get quite long, especially on weekends. Dim sum is only served between 9:00 AM and 2:00 PM. FOOD STREET Alexandra Road, known by locals as Food Street, boasts over 75 restaurants across three blocks. At Haroo Korean Homestyle Cuisine 26 , numerous banchan (Korean side dishes) complement staples like kimchi fried rice and buchimgae (fried pancakes). G-Men Ramen 27 offers traditional ramen along with brothless varieties and donburi (rice bowls) featuring everything from spicy cod roe to octopus. -
Chinese Vegetable Identification
“Cabbage” by any other name… Basic Information to Help Identify Chinese Greens NJ Department of Environmental Protection Pesticide Control Program Pesticide Evaluation and Monitoring “Different vegetables are often called the same name, the same vegetable is called by several names, and botanists are still arguing about which is correct!” (Joy Larkcom, author of Oriental Vegetables: The Complete Guide for the Gardening Cook). This is one author’s description of the confusion behind the identification and classification of many of the Chinese vegetables, specifically the Chinese “leafy greens”. The Chinese “leafy greens” are part of the Brassicaceae (Mustard) family and are quite common in New Jersey. Many of these greens are cool season crops which allows New Jersey growers to increase their early springtime yield, when planted along with crops like asparagus and lettuce. The greens that are part of the Chinese mustard family can be headed, loose-headed, leafy or flowering. Supermarkets are likely to package and sell only the edible portion of the plant, while you are more likely to find the entire plant available at roadside markets or farm markets. These different marketing approaches and the similarities of many of the Chinese leafy greens often makes it difficult to find exactly what you are looking for. Chinese cabbage is the Chinese mustard most often found in New Jersey and is also commonly known as napa cabbage or wong bok. Considered a headed mustard, this type of cabbage is more barrel shaped, with tight, overlapping leaves. The color of the outer leaves can vary greatly from a very dark green to a delicate pale green.