DOCSLIB.ORG

Lunch Orders Include Your Choice of Steamed Or Fried Rice

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lunch Orders Include Your Choice of Steamed Or Fried Rice APPETIZERS EGG ROLL SPICY WONTONS THAI DUMPLING 2 7 7 filled with gourmet cabbage, Pork filled Wontons, lightly pan fried in a spicy steamed shrimp and pork dumplings in a carrots, onions, and pork. Teriyaki sauce. Garnished with green onions. spicy Thai garlic sauce. Garnished with dried red onions and fresh cucumbers. VEGETARIAN ROLL EDAMAME 2.5 5 CHICKEN SATAY (4) filled with sauteed chinese steamed soybeans. Lightly salted. 6.5 vegetable and fried. skewered dark meat chicken marinated in Thai curry spices. Served with sweet peanut SALT & PEPPER SHRIMP sauce and our House Thai vinaigrette. BASIL ROLLS (2) OR CALAMARI 7 10 VIETNAMESE EGG ROLL (3) shrimp, fresh lettuce, bean sprouts, rice Lightly battered and fried. Tossed noodle, and basil wrapped in thin rice paper. on our house salt and pepper blend with 6 deep fried pork, taro, carrot and vermicelli scallions and dried chilli over a hot wok. wrapped with crispy spring roll skin serve with TUNA TATAKI vietnamese chilli sauce. 12 CRAB RANGOON (4) Lightly seared sushi grade tuna 4 KOREAN POTSTICKER with ponzu sauce and wasabi. Crispy fried puffs filled with sweet cream cheese, scallions, and crab meat. 6 beef, pork and vegetable (japchae and meat) THAI ROLLS (6) serve with ponzu sauce 6 POT STICKERS (6) fried crispy spring rolls with shrimp and 6 BAMBOO SHRIMP chicken. Served with thai chilli sauce. Lightly pan fried and served with our House sauce. 6.5 deep fried seasoned jumbo shrimp and TEMPURA VEGETABLES (6-8) (Choice of Pork or Vegetables). vegetable wrapped in a crispy spring roll skin. 6.5 serve with thai sweet sour sauce. Mixed vegetables lightly battered STEAMED DUMPLINGS (6) and fried. Served with ponzu 6 sauce and house spicy mayo. Steamed until tender. Served with house sauce. (Choice of Pork or Vegetables). SALAD THAI SALAD 6 toss salad served with SOUP house ginger dressing. WONTON TOM YUM NAM SOD 10 4 4 spicy minced pork, ginger, scallions, Shrimp and pork dumplings in Spicy lemon grass, and cilantro in spicy lemongrass a chicken broth. Served with mushrooms, and bamboo. dressing. Wedge of lettuce. scallions and chinese napa. (Choice of chicken or vegetable) HOT & SOUR COCONUT GRILLED SHRIMP 3.5 4 MANGO SALAD Black pepper broth with soft tofu, sweet coconut broth, lemon grass, 9 bamboo, and water chestnut. mushrooms and bamboo. Shredded mango over fresh lettuce in Choice of chicken or vegetable sweet mango dressing. EGG DROP 3.5 THAI SEAFOOD MINCED CHICKEN Whisked egg whites with soft tofu, (FOR TWO) OR PORK bamboo, and water chestnuts. 9 8 Medley of seafood in a sauteed with scallions and water MISO spicy lemongrass broth. chestnuts in spicy chilli sauce. Wedge of lettuce. 3 Japanese bean paste, seaweed, and tofu SEAWEED 5 seasoned with sesame dressing. NOODLES SIDES PAD THAI LO MEIN 7.5 7 STEAMED RICE Rice noodles stir fried with eggs and green egg noodles stir fried with onions, carrots, 1.5 onions with shrimp and chicken. Garnished and bean sprouts in a sweet teriyaki sauce. with ground peanuts and fresh bean sprouts. Choice of Chicken, Beef, Pork, or Tofu. BROWN RICE 2 PAD SEE EW VIETNAMESE PHÓ 8.5 10 PLAIN FRIED RICE Rice noodles stir fried with eggs, broccoli, bell Rice noodles in a slow-cooked 2 peppers, carrots, onions in a mild soy sauce. Vietnamese beef broth. Topped with Choice of Chicken, Beef, Pork, or Tofu. onions and thinly sliced beef. Garnished with fresh bean sprouts and basil LO MEIN 4 PAD KEE MAO KOREAN SPICY JAM BOWL SOUP 8.5 STEAMED Rice Rice noodles stir fried with 14 vegetables and basil in a spicy soy sauce. Egg noodles in a spicy chicken broth VEGETABLES Choice of Chicken, Beef, Pork, or Tofu. with seafood and topped with minced pork. 4 Served with spicy Korean kimchi. COCONUT SPAGHETTI SIDE SALAD 8 BÚN CHÃ GIÒ 4 Mandarin egg noodles tossed 9 with vegetables, shrimp, and pork Vietnamese egg roll (cha gio) serve on a KIMCHI in a sweet mild coconut sauce. bed of rice vermicelli, lettuce, bean sprout, 3 cucumber and fresh basil and mint with Vietnamese sauce THAI SPAGHETTI STIR FRIED 8 VEGETABLES mandarin egg noodles tossed with vegetables, 5 shrimp, and pork in a spicy thai basil sauce. SWEET COCONUT RICE 3 STICKY RICE FRIED RICE 3 HOUSE FRIED RICE HIBACHI FRIED RICE 9 9 Wok tossed rice with eggs, Zucchini, onion, and bean sprouts carrots, peas, and onions. in a buttery sauce. BEVERAGES CURRY FRIED RICE THAI SEAFOOD FRIED RICE 9 15 COKE PRODUCTS house fried rice with Shrimp, crab meat, and calamari 2.5 spicy curry seasonings. in a spicy Thai sauce. Coke, Diet Coke, Sprite, Root Beer PINEAPPLE FRIED RICE ICED TEA 9 2 house fried rice with pineapple chunks in a sweet sauce. HOT TEA 1.5 THAI ICED TEA 3 CLASSICS MANGO STIR FRY HOT PEPPER 8.5 8 CHEF Broccoli, carrots, onions, and fresh Stir fried onions and fresh jalapenos mango in a sweet mango sauce. in a spicy wine sauce. SPECIAL STIR FRY BASIL HUNAN BANGKOK FISH 8 8 18 Bell peppers, onions, and Carrots, broccoli, mushrooms, and Tilapia filet. Lightly battered and fried. green beans in a spicy basil sauce. baby corn in a spicy Hunan wine sauce. Topped with spicy basil Thai sauce. ASPARAGUS STIR FRY MOO GOO GAI PAN CURRY FISH TILAPIA FILET 8 8 19 Asparagus, mushroom, red pepper, Mushrooms, carrots, water chestnuts, Lightly battered and fried. and baby corn in a mild wine sauce. bamboo, broccoli, and pea pods Topped with choice of house in a mild ginger wine sauce. curry sauces and vegetables. HONEY SESAME CHICKEN SPICY GARLIC FISH 8 SWEET & SOUR CHICKEN Lightly battered white meat chicken. 8 18 Tossed in our house honey sauce over Lightly battered and deep fried. Grouper filet. Lightly battered and a bed of lettuce. Bell peppers, onions, and pineapple. fried. Topped with spicy garlic glaze, diced onion and bell pepper. SPICY GARLIC CHICKEN PEPPER STEAK 8 8 DRAGON & PHOENIX Lightly battered and flash fried. Diced Bamboo, onions, mushroom, and bell peppers. peppers, onions, and garlic in a tangy glaze. Tender stir fried beef in a mild brown sauce. 17 Stir fried chicken, shrimp, baby corn, carrots, water chestnut, and pea pods ORANGE GLAZE MONGOLIAN STIR FRY in a Cantonese white wine sauce. 8 8 lightly battered and deep fried. Tossed in Onions in a light wine sauce over TRIPLE DELICACY our spicy garlic sauce with orange peels. a bed of crispy rice noodles. 18 Shrimp, chicken, beef and scallions WALNUT GLAZE STIR-FRY MEDLEY stir fried in a sesame sauce. 9 8 Lightly battered and flash fried. Peapods, mushrooms, carrots, broccoli, KOREAN SIZZLING STEAK Tossed in a sweet garlic glaze with and sweet onions in mild garlic wine sauce. roasted walnuts, peas, and carrots. 18 Tender marinated beef in GARLIC EGGPLANT a sweet Korean BBQ sauce. CRISPY PINEAPPLE CHICKEN 8 Served on a hot plate. 8 Lightly battered and fried Asian eggplant Lightly battered and flash fried. with bell peppers and onions in a mild garlic GREEN MANGO GROUPER Tossed with pineapples, onions, and wine sauce. red peppers in a sweet pineapple glaze. 19 Lightly battered grouper with mango, GOURMET TOFU red pepper, onion, and basil KUNG PAO 8 in a spicy sweet sauce. 8 Stir fried with red peppers, mushrooms, onions, Stir fried roasted peanuts, scallions, and green beans in a mild wine sauce. HAPPY FAMILY and chili peppers in a spicy teriyaki sauce. 17 BRAISED BEAN CURD Chicken, shrimp, and scallops stir fried SZECHUAN 8 with broccoli, peapods, mushroom, 8 fried tofu, peapods, mushrooms, carrots, carrots, water chestnuts, and green Green peppers, water chestnuts, bamboo, water chestnuts, baby corn, peppers. Topped in a savory brown bamboo, and mushrooms in a in a mild brown sauce. garlic sauce. spicy Szechuan wine sauce. VEGETABLE DELUXE GENERAL TSO CHICKEN 11 8 Medley of vegetables in a mild stir fry sauce. lightly battered and deep fried. Tossed in a spicy garlic sauce with scallions and chili peppers. Choice of protein include chicken, beef, pork, tofu, and mixed vegetables at set price. Additional cost is added for shrimp ($4) or seafood ($6). All lunch orders include your choice of steamed or fried rice. THAI RED CURRY AVOCADO CURRY SRIRACHA 8.5 8.5 8 Bamboo, carrots, onions, and bell peppers. Green bean, red pepper, onion and fresh Onions, carrots, bamboo, pea pods, avocado sauteed in our curry blend. and bell peppers in a roasted chili. Garnished with ground peanuts. YELLOW CURRY 8.5 THAI CASHEW potato, green beans, bamboo, and onion. MASSAMAN CURRY 8.5 8.5 Roasted cashews, scallions, green beans, red Onions, carrots, sweet potatoes, pepper, and baby corn in a chilli wine sauce. GREEN CURRY and roasted peanuts. 8.5 Green beans, onions, PATAYA bell peppers, peas, and carrots. PHUKET CURRY 8 8.5 Red Pepper, mushrooms, peapods, and Mushrooms, red pepper, onions. Sauteed in sweet thai chilli sauce. SPICY PEANUT CURRY onion, and asian eggplant. 8.5 Onions, carrots, bell peppers, and PRIK PAO roasted peanuts in our spicy curry blend. SIAM CURRY 8.5 8.5 Green bean, mushroom, red peppers, onion, Baby corn, red pepper, onion, and stir-fried in a spicy sweet thai sauce carrots in a spicy sweet curry sauce. Choice of protein include chicken, beef, pork, tofu, and mixed vegetables at set price. Additional cost is added for shrimp ($4) or seafood ($6). All lunch orders include your choice of steamed or fried rice. HOUSE ROLLS BASIL SPECIAL ROLL CRUNCH SPICY SCALLOP 14 8 13 Tuna, Salmon, Yellowtail, scallion, Crab stick, Cucumber, avocado, Sweet scallop, tempura flakes and sprouts, with spicy mayo sauce.
Load more

Recommended publications
  • Macheko Menu
    Appetizers (전채류) 1. Bowl of rice(공기밥) $2 Non-Seasoned Steamed Rice 2. Miso soup(미소숲) $1 Japanese soybean soup 3. Kimchi $3 * 12oz $5 * 16oz $8 4. Mandu guk AP(만두국 AP) $5 Dumpling soup cooked in pure beef broth 5. Edamame(에다마메) $5 Steamed Japanese soybean 6. Pork or vegetable gyoza(야채/고기만두) $5 Ddeok Bokki Fried or steamed dumplings 7. Shrimp shumai(새우 슈마이) $5 Steamed Japanese shrimp dumplings 8. Tako yaki (타코야끼) $7 Deep-fried ball shaped Japanese snack filled with diced octopus 9. Seafood pancake(해물파전) $9 Korean pancake that consists of egg, flour, Edamame Man du gukAP green onion and seafood 10. Kimchi pancake(김치전) $9 Korean pancake that consists of egg, flour & kimchi 11. Ddeok Bokki(떡볶이) $9 Stir-fried spicy rice cake with egg, vegetables & fish cake. One of the most popular street foods in Korea Pork gyoza Shrimp shumai 12. Jjajang Ddeok Bokki(짜장 떡볶이) $10 Stir-fried rice cake with egg, vegetables, fish cake, grounded pork & black bean paste sauce. Non spicy 13. Kimmari(김말이) $6 6pcs of deep-fried seaweed-wrapped vermicelli noodle roll. 14. Korean Chicken Wing(치킨윙) $8 Kimmari Seafood Pancake Fried or soy garlic, blazing, Korean zing or supreme sauces are available. Comes in 5pcs Takoyaki Miso Soup 15. Kid’s Mreal(키즈 밀) $10 Egg fried rice, 2pc of fried chicken strips, Miso soup & Capri Sun Juice ` ` ` ` *Consumer Warning – Consuming raw fish or meat may increase the risk of getting food borne illness. Korean BBQs (바베큐) 16. Bulgogi(불고기) $22 Most well-known Korean BBQ.
    [Show full text]
  • Korean BBQ Wrap Noodles ENTREES
    ENTREES ENTREES noodles noodles Spicy bibim noodle salad ...... 10.99 Spicy bibim noodle salad ...... 10.99 Japchae ...... 12.99 Japchae ...... 12.99 pan fried 99% sweet potato noodle with vegetables pan fried 99% sweet potato noodle with vegetables organic tofu, shimp, chicken or beef spicy or regular organic tofu, shimp, chicken or beef spicy or regular Chicken Janchi Noodle ...... 12.99 Chicken Janchi Noodle ...... 12.99 Spicy baby octopus pokoom ...... 14.95 Spicy baby octopus pokoom ...... 14.95 Stews- enjoy with rice Stews- enjoy with rice Bulgoki stew ...... 18.50 Bulgoki stew ...... 18.50 marinated beef ribeye marinated beef ribeye kimchi stew with pork ...... 14.50 kimchi stew with pork ...... 14.50 SSAM: Korean BBQ Wrap SSAM: Korean BBQ Wrap Ssam, literally meaning “wrapped,” Ssam, literally meaning “wrapped,” refers to a Korean way of eating meat with leaf vegetables. refers to a Korean way of eating meat with leaf vegetables. Kalbi ...... 28 Kalbi ...... 28 Bulgoki ...... 25 Bulgoki ...... 25 marinated beef roin marinated beef roin Spicy Pork ...... 23 Spicy Pork ...... 23 APPETIZERS ENTREES small plates rice and beyond... cold plates Dolsot Bibim Bap - mixed rice in a sizzling stone bowl(dolsot) sauteed spinach, carrots, soyneam sprouts, shitake mushrooms, Shrimp bomb ...... 9.50 roots of balloon flowers, onions, zucchini chilled shrimps, cucumber, fresh fish roe, Korean yellow wasabi Sauce: traditional spicy sauce Tofu ......15.98 Chamchi Moochim ...... 13.95 organic firm tofu or tuna tartar, seaweed salad, Korean pear, creamy wasabi sauce miso garlic sauce Chicken ......16.98 Salmon Tataki ...... 14.50 marinated chicken breast with scallion and peanut salad Pork and Kimchi ......17.98 pork belly and fried kimchi hot plates Tuna ......18.98 .....
    [Show full text]
  • Puff Pastry, Thawed 3-4 Cups Shredded Mozzarella Cheese ½ 8Oz Package of Feta Cheese 1 Egg, Beaten Oil, for Greasing
    Serves 16 Ingredients: 1 package (2 sheets) puff pastry, thawed 3-4 cups shredded mozzarella cheese ½ 8oz package of feta cheese 1 egg, beaten Oil, for greasing 1. Lightly grease a large-rimmed baking sheet (should be around 11 x 17 in). Preheat oven to 350 degrees. 2. On a lightly floured surface, roll out one sheet of the puff pastry into a rectangle (should be around the dimensions of the baking sheet). Place it on the baking sheet. Spread the mozzarella and feta cheese evenly over the pastry, leaving a thin border. Roll out the second sheet of puff pastry to the same size and lay it over the cheese. Pinch the edges together to seal them (make sure its tightly sealed or the cheese will leak out!!!). Brush the top with the egg wash and poke the pastry all over with a fork end. 3. Bake the pie until crisp and golden brown, about 20 to 25 minutes. Let cool for 10 minutes before cutting into 3-inch squares. Serve hot or at room temperature. Serves 4 people Ingredients: 2 cornish hens Salt to taste Generous pinch of black pepper 2 to 3 garlic cloves, minced 2 tbsp adjika or STAR hot crushed peppers 2 tbsp olive oil 1. Wash the chicken. Towel dry it, put it breast side up on a large cutting board. Making sure that the hen remains in one piece, use kitchen scissors or a knife to cut down the middle of the breastbone in order to separate the rib cage. Be sure careful not to cut all the way through the hen—it should remain in one piece.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • KITCHEN HELP 5 the Condiment Station Sorting and Storing Food
    The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting and Storing Food Bridging the Employment Gap 2008 Kitchen Help 183 The Condiment Station: Sorting & Storing Food Bridging the Employment Gap 2008 Kitchen Help 184 The Condiment Station: Sorting & Storing Food The Condiment Station: Sorting & Storing Food This unit will provide strategies for helping students to identify pre-packaged condiments. They will experience a situation they may encounter in the workplace: refilling a condiment station and napkin containers. They will also learn to refill containers on tables, such as salt and pepper shakers. Safe storage requirements of different foods will be discussed briefly. PREREQUISITE OR ADDITIONAL SKILLS NOT TAUGHT IN THIS UNIT • Concepts of same and different, full and empty, part-full • Ability to classify and sort • Colour recognition • Good oral vocabulary of food words • Some sight vocabulary, especially of food words • Experience eating in restaurants, sit-down and take-out • Recognition of what ketchup, vinegar, mustard, etc. are • Some letter/sound knowledge • Experience with storing food at home OBJECTIVES Students will • Recognize labels on condiment packages, using clues such as pictures, initial letters, colours, etc. • Sort according to criteria • Place napkins in a box or refill container • List types of food And their storage paces • Stock a condiment station, matching packages with their correct containers • Find a requested food item • Know how to safely store different types of food (fridge, freezer, shelf, etc.) MATERIALS • Cereals, cans of soup, cans of vegetables etc (use empty and clean containers, or full) • Packets of condiments: salt, pepper, sugar, brown sugar, sweetener, milk, creamer, butter, jam, ketchup, vinegar, mustard, relish, etc.
    [Show full text]
  • Macedonia Newspaper Ташко Кубановски Македонска Дијаспора За Рубриката ,,Афоризми’’ Ви Благодариме
    MACEDONIA NEWSPAPER December 07, 2017 Volume 34, Issue 2 (398) Free www.macedonianewspaper.com Jennifer Raptopoulos (Rachkovska) MHRMI's new Social Media Director. MYNET member. Future Centenial College student. Proud Macedonian. mhrmi.org Страница 2 Македонија December 07, 2017 Е месечен весник, гласи- ло на Македонците во Северна Америка. Излегува во првата сед- мица од месецот. Првиот број на “Македо- нија“ излезе на први ноем- ври 1984 година и оттогаш весникот излегува редов- но, секој месец уредуван од Танас Јовановски за- https://macedonianewspaper.com/ Посетете ја новата веб страница на весникот клучно со октомври 2013- та година од кога истиот е под уредништво на Соња Лозановска. Почитувани читатели и соработници: Вашите написи, комента- ри, огласи, реклами, со- општенија и друго треба да пристигнат во Редак- цијата најдоцна до 1-от ден во месецот, за да би- дат објавени во бројот за тој месец. ЗАБЕЛЕШКА: коментари- те објавени на страниците на овој весник со потпис на авторите или изворот на информацијата се мис- лења на истите и не секо- гаш го одразуваат ставот на Редакцијата. Редакцијата на “Македо- Почитувани читатели, Голема благодарност до нашите нија“ е одговорна само за текстовите без потпис. Продолжувањето на нашата мисија во зачувување соработници: човекови права Специјални Дописници: Материјалите испратени на македонската култура, јазик, идентитет и традиции Танас Јовановски - поранешен уредник на - Од Мала Преспа, на адреса на овој весник е невозможно без вашата поддршка и помош. Затоа Никола Петковски весникот ,,Македонија’’, креатор на крстозборот за Албанија известува стануваат негова соп- Ве покануваме да го помогнете и да се претплатите на колумнист весникот ,,Македонија’’ ственост, освен ако за тоа весникот ,,Македонија,,.
    [Show full text]
  • Our Favorite Dishes
    Our Favorite Dishes and how to make them Mustafa Celik’s Moussaka from Turkey Ingredients: 3 Tbl olive oil, 2 Tsp salt, 1 pinch black pepper, 1 pinch red pepper, 1 pinch cumin, 2 cloves garlic, 2 small eggplant, 2 tomatoes, 1 onion, 5 green peppers, 150 grams ground beef/lamb Step 1: Slice and cut the eggplant. Heat olive oil in a frying pan, and fry the eggplant. Remove the eggplant from the pan, and set aside. Step 2: Add onion to the pan, and cook for 10 min; add green peppers, cook for 10 min; add ground beef, and cook for 10 min. Finally add tomatoes, tomato paste and spices, and cook together. Step 3: Put the eggplant in a deep dish. Pour the meat sauce over it. Put the mixture into the oven and bake at 350 for 15-20 minutes. Saidou Cissoko’s Lafidi from Guinea Ingredients: I eggplant, 1 onion, 1 cup cubes of beef, 1 tomato, 1 potato, 1 chopped chilli pepper, ½ cup palm oil, a pinch of salt. Step 1: Chop the vegetables into pieces of about the same size. Step 2: put oil into a frying pan and fry vegetables with meat, adding chili pepper, and salt. Step 3: As you are sauteeing the vegetables and meat, make some rice. Step 4: Pour the Lafidi over rice and enjoy. Ronald Delgado’s Flan from the Domincan Republic Ingredients:1 C whitesugar, 4 eggs, 1 can of condensed milk, 1 can evaporated milk, 1 TSP vanilla extract Step 1: Mix 2 cans of milk and 4 eggs together with vanilla extract in a blender.
    [Show full text]
  • Bibimbap 비빔밥 13 Bibimbap Is Served As a Bowl of Warm White Rice Topped with Namul Or Kimchi and Our Very Own Bibimbap Sauce!
    MENU ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST SONGANE ALL DAY LUNCH SET Soup/Rice/Noodles @ $12.90!! Comes with free barley drink and coffee/tea after your meal! :) ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST WE DON'T JUST MEAT EXPECTATIONS 15% OFF FOR ALL MEAT! Available for Weekdays Lunch! 1130pm-230pm FOLLOW US ON INSTA @SONGANESG FOR THIS PROMOTION! ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST THE WEEKDAY Dinner Party! ONE FROM EACH CATEGORY Beef/PorkBeef/Pork SpecialtySpecialty LA Galbi, Bulgogi, Spicy Roast Duck, Pork Belly, Pork Collar, Oritang SoupSoup SidesSides Kimchi Soup, Kimbap, Naengmyun, Soybean Paste Stew, Tteokbokki, Bossam Sundubu, Seafood/Kimchi Pancake JUST @$64.90!! ALL ITEMS SUBJECT TO 10% SERVICE CHARGE AND 7% GST Beef 소고기 Wagyu Beef 와규 고기 35 Experience the fine texture and beautiful marbling on this gorgeous piece of meat! Beef Short-ribs 갈비살 32 Short ribs get the rich marbling of rib steaks with the deep beefy flavour of chuck roast! Bulgogi 불고기 18 Savoury dish, typically thinly sliced beef marinated in a mixture of bulgogi sauce. L.A GALBI 불고기 29 Beef Rib Strips marinated with Korean BBQ sauce! Duroc Pork 돼지고기 Pork Belly 삼겹살 18 What is Duroc Pork? The duroc breed's genetics create a high quality pork product with increased flavour. Pork Collar 목살 18 Enjoy this wonderfully marbled pork ready to be on the grill at this moment! Pork Skirt 갈매기살 21 This rarest part of meat enjoyed by the Korean royalties and nobles in the past is succulent and extremely juicy! Duck 오리고기 Braised Duck Soup 오리탕 18 Oritang is a Korean soup made by slowly simmering duck with various vegetables and roasted perilla seeds to thicken the dish.
    [Show full text]
  • Oceanic Global COVID-19 Regulations Database
    Oceanic Global COVID-19 Regulations Database Executive Summary • In both the USA and globally, there is a focus on hygiene practices, including increased sanitization of high-touch areas and increased handwashing for employees. Tables and chairs must be sanitized after every usage. • There is no strict guidance on using disposable silverware and cups instead of reusables. • If using reusable silverware and dishes, it is recommended that they are washed in the dishwasher. If not feasible, hand washing guidelines are in place to ensure sanitization. • However, it is suggested that condiments and similar shared items be single-use. If not feasible, shared items must be properly disinfected after every usage. • Use of disposable or touchless menus is recommended or enforced, based on location. • The CDC is the only major institution we found in our research to suggest using single-use food service items. • In Singapore, it is strongly encouraged that consumers bring their own clean and reusable containers when buying food 1 2 https://oceanic.global/theoceanicstandard/ 1 TOS: COVID-19 Regulations Database who Guidance for Accommodation Sector • Information and communication • Restaurants, breakfast, and dining room and bar staff should perform personal hygiene (frequent regular handwashing, cough hygiene) as strictly as possible. • Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, preferably located at the entrance to those facilities. • Buffets and drinks machines • At the buffets, guests should avoid handling food. When necessary, change tongs and ladles more frequently, always leaving these items in separate containers. Clean and disinfect the buffet surfaces after each service.
    [Show full text]
  • WORLD FLAVORS Jamaica, Puerto Rico, Trinidad and Tobago Disc 1: Recipes from In-Country Chefs and Presenters TABLE of CONTENTS
    THE CULINARY INSTITUTE OF AMERICA IN ASSOCIATION WITH UNILEVER FOOD SOLUTIONS PRESENTS SAVORING THE BEST OF WORLD FLAVORS Jamaica, Puerto Rico, Trinidad and tobago Disc 1: Recipes from In-Country Chefs and Presenters TABLE OF CONTENTS Ackee and Salt fish Mac and Cheese ............................................................................................... 3 Bakes .................................................................................................................................................... 4 Festival Dumplings ............................................................................................................................ 5 Jerk Chicken Spring Rolls ................................................................................................................. 6 Tamarind Ginger Dipping Sauce ..................................................................................................... 7 Spicy Mango and Mint Dipping Sauce ........................................................................................... 8 Lemongrass and Coconut Dipping Sauce ...................................................................................... 9 Sweet and Sour Pickled Onions ..................................................................................................... 10 “Kokonda” Tuna and Coconut Ceviche ....................................................................................... 11 Coconut Mayonaise ........................................................................................................................
    [Show full text]
  • Chicken & Dijon Pan Sauce
    Chicken & Dijon Pan Sauce blueapron.com with Spicy Collard Greens & Apple Rice 2 SERVINGS | 30–40 MINS US H L & Serve with Blue Apron IF YOU CHOSE A CUSTOMIZED OPTION, visit the Current tab in the Blue Apron app or P wine that has this symbol F at blueapron.com for ingredients (denoted with an icon) and instructions tailored to you.* Y R U I T blueapron.com/wine Ingredients 2 Boneless, Skinless 2 Boneless, Center- 1/2 cup Long Grain Chicken Breasts Cut Pork Chops White Rice 1 bunch Collard 1 Apple 2 cloves Garlic Greens 2 Tbsps Apple Cider 1 Tbsp Light Brown 1 Tbsp Soy Sauce Vinegar Sugar 2 Tbsps Crème 1/4 tsp Crushed Red 2 Tbsps Whole Grain Fraîche Pepper Flakes Dijon Mustard *Ingredients may be replaced and quantities may vary. Step 4 continued: 1 Prepare the ingredients & start the sauce • Wash and dry the fresh produce. • Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* • Separate the collard green leaves from the stems; discard • Leaving any browned bits (or fond) in the pan, transfer to the stems, then roughly chop the a cutting board. leaves. • Peel and roughly chop 2 cloves CUSTOMIZED STEP 4 If you chose Pork of garlic. - Pat the pork dry with paper towels; season with salt and pepper on • Core and small dice the apple. both sides. Place in a bowl; add half the - In the same pan, heat a drizzle of olive oil on medium-high until hot. vinegar and season with salt and pepper.
    [Show full text]
  • Rice TGT Thai Fried Rice
    Entrees Curries The Ginger Tiger Traditional Thai fish cakes I 4 pieces I $12 Red curry Thailand’s most popular entree, fried fish fillet served with cucumber and Thai red curry with coconut milk, bamboo shoots, green beans, broccoli, sweet chilli sauce capsicum and Thai basil Signature fried chicken wings I 4 pieces I $10 Green curry Deep-fried and lightly marinated using Ginger Tiger’s own recipe for an Mild Thai curry, slightly sweet, cooked with coconut milk, extra crispy taste Bamboo shoots, green beans, broccoli, capsicum and Thai basil Satay skewers in special TGT marinade Penang curry 4 pieces I $14 Penang curry paste, thick creamy coconut milk, peanuts, green beans, capsicum and kaffir lime leaves Tender chicken marinated in coconut milk, grilled and served with peanut sauce Vegetarian I $15 MAINS Chicken/pork/beef I $17 Steam dim sims (chicken or pork) I 4 pieces I $10 Favourite Chinese-inspired meat and vegetable dumplings Duck/crispy pork I $18 Crispy skin chicken I $16 Seafood/king prawn I $20 Vegetarian spring rolls (V) I 4 Pieces I $12 Crispy fried chicken maryland served with Asian dipping sauce Mixed vegetables, vermicelli and water chestnuts wrapped in a spring roll Grilled tender rump steak I $18 Massaman Beef Curry I $19 crepe, deep-fried and served with homemade sweet chilli sauce Thai-style sweet and mild curry cooked with thick coconut milk, potatoes and 200 gram rump steak marinated in garlic, coriander, pepper, sesame oil pineapple, topped with roasted cashew nuts Crispy Curry puff pastries (V) I 4 pieces I $12
    [Show full text]