DOCSLIB.ORG

Lunch from 12.00 to 14.00 Hour

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lunch from 12.00 to 14.00 Hour Lunch From 12.00 To 14.00 Hour SMALL LUNCH Here Under Every Course Comes With Chicken Soup, Tomato Soup Or Shark-Fin Soup 1. Eggroll And 1 Stick Chicken Saté € 6,40 2. Eggroll And Pangsit Goreng € 6,40 3. Eggroll And Indonesian Meat € 6,40 4. Eggroll And Curry Springroll € 6,40 5. Eggroll And Springroll € 6,40 LUNCH Here Under Every Course Comes With Chicken Soup, Tomato Soup Or Shark-Fin Soup And Eggroll And Then Coffee. 1. Fried Rice And 2 Sticks Chicken Saté € 8,80 2. Noodles And 2 Sticks Chicken Saté € 8,80 3. Chinese Noodles € 8,80 4. Cantonese Fried Rice € 8,80 5. Vegetables With Chicken € 8,80 6. Omelet With Chicken € 8,80 7. Babi Pangang € 9,80 8. Babi Pangang Special € 9,80 9. Chicken Pangang € 9,80 10. Roasted Bacon € 9,80 11. Chicken With Mushrooms € 9,80 12. Chicken With Curry Sauce € 9,80 13. Chicken With Black Beans Sauce € 9,80 14. Sweet And Sour Pork € 9,80 15. Sweet And Sour Chicken € 9,80 Instead Of White Rice, Cost € 1,20 For The Fried Rice Or Fried Noodles. Instead Of White Rice, Cost € 2,80 For Mihoen Or Chinese Noodles. A selection of sauce for eggroll: sate, babi pangang or sweet and sour, cost € 1,40 extra 1. SHANGHAI RICE TABLE (Min. 2 Persons) € 24,60 P.P. Appetizer •Chinese Springroll Soup •Wan Tan Soup Main Course •Fong Mee Ha (bread prawns in chinese style) •Beef With Broccoli •Tsjoe Yiem Kai (fried spicy chicken in salt and pepper) •Tjap Wu Bowl (prawns, chicken, pork, beef and vegetables) 2. CANTONESE RICE TABLE (Min. 2 Persons) € 21,20 P.P. Appetizer •Chinese Pangsit Goreng Soup •Corn Soup With Chicken Main Course •Sliced Chicken With Broccoli •Kong Po Ngau (beef with peanuts in Chinese spicy sauce ) •Heung Len Kai (bread chicken with lemon sauce) •Cha Sieuw (roasted pork in Cantonese style) 3. BEIJING RICE TABLE (Min. 2 Persons) € 26,40 P.P. Appetizer •Fried Kaw Chi •Steamed Ha Kau Soup •Sichuan Soup Main Course •Siu Ap (with bone) (roasted duck with plumsauce) •Tsjoe Yiem Kai (fried spicy chicken in salt and pepper) •Cha Sieuw (roasted pork in Cantonese style) •Ti Pan Ngau (beef in black pepper) 4. FOE CITY RICE TABLE (Min. 2 Persons) € 28,80 P.P. Appetizer •Steamed Ha Kau •Steamed Siu Mai Soup •Foe City Soup Main Course •Chicken With Vegetables In Lotusleaf •Suun Tsje Ha (prawns with spicy garlic sauce) •San Ngau Yuk (beef with parsley and garlic) •Sea Food Bowl (prawns, sole fillet, cuttle-fish, scallops and vegetables) PRAWNS SPECIALITIES (With White Rice) 7. Prawns With Vegetables In Lotusleaf € 21,60 8. Cantonese Koe Loe Ha (bread prawns in sweet and sour sauce) € 21,60 9. Tsjoe Yiem Ha € 21,60 (fried spicy prawns in salt and pepper) with or without shell 10. Jiang Chong Ha € 21,60 (prawns with fresh ginger and spring onion) 11. Fong Mee Ha € 21,60 (bread prawns in Cantonese style) 13. Suun Tsje Ha € 21,60 (prawns in spicy garlic sauce) 14. Sa Cha Ha € 21,60 (prawns in Cantonese spicy sauce) 15. Prawns With Cashewnuts € 21,60 16. Prawns With Broccoli € 21,60 17. Kong Po Ha € 21,60 (prawns with peanuts in Chinese spicy sauce) 18. Mee Wo Ha € 21,60 (prawns in spicy Beijing sauce) PORK SPECIALITIES (With White Rice) 19. Cantonese Koe Loe Yuk € 15,00 (bread pork in sweet and sour sauce) 20. Cha Sieuw € 15,00 (roasted pork in Cantonese style) 22. Suun Tsje Yuk € 15,00 (pork in spicy garlic sauce) 23. Sa Cha Yuk € 15,00 (pork in Cantonese spicy sauce) 25. King Do Yuk € 15,00 (bread pork in Chinese sweet and sour sauce) 26. Kong Po Yuk € 15,00 (pork with peanuts in Chinese spicy sauce) 27. Mee Wo Yuk € 15,00 (pork in spicy Beijing sauce) Instead Of White Rice, Cost € 1,20 For The Fried Rice Or Fried Noodles. Instead Of White Rice, Cost € 2,80 For Mihoen Or Chinese Noodles. CHICKEN SPECIALITIES (With White Rice) 24. Cantonese Koe Loe Kai € 15,00 (bread chicken in sweet and sour sauce) 28. Tsjoe Yiem Kai € 15,00 (fried spicy chicken in salt and pepper) 29. Suun Tsje Kai € 15,00 (sliced chicken in spicy garlic sauce) 30. Sa Cha Kai € 15,00 (sliced chicken in Cantonese spicy sauce) 31. Chicken With Cashewnuts € 15,00 32. Bread Chicken With Orange Sauce € 16,40 33. Heung Len Kai € 16,40 (bread chicken with lemon sauce) 34. Sliced Chicken With Broccoli € 15,00 35. King Do Kai € 15,00 (bread chicken in Chinese sweet and sour sauce) 36. Kong Po Kai € 15,00 (sliced chicken with peanuts in Chinese spicy sauce) 37. Mee Wo Kai € 15,00 (sliced chicken in spicy Beijing sauce) BEEF SPECIALITIES (With White Rice) 38. Tsjoe Yiem Ngau € 20,00 (fried spicy beef in salt and pepper) 39. Sa Cha Ngau € 20,00 (beef in Cantonese spicy sauce) 40. Beef With Broccoli € 20,00 41. San Ngau Yuk € 26,40 (beef in parsley and garlic sauce) 42. Jiang Chong Ngau (beef with fresh ginger and spring onion) € 20,00 43. King Do Ngau € 20,00 (bread beef in Chinese sweet and sour sauce) 44. Kong Po Ngau € 20,00 (beef with peanuts in Chinese spicy sauce) 45. Mee Wo Ngau € 20,00 (beef in spicy Beijing sauce) = SPICE = VERY SPICE SPECIALITIES MIX DISHES (With White Rice) 46. Sa Cha Mix € 18,00 (prawns, chicken, pork, beef and vegetables in Cantonese sauce) 47. Kong Po Mix € 18,00 (prawns, chicken, pork, beef and vegetables with peanuts in Chinese spicy sauce) 48. Mee Wo Mix € 18,00 (prawns, chicken, pork, beef and vegetables in spicy Beijing sauce) 62. Lotusleaf Mix € 18,00 (prawn, chicken, pork, beef and vegetables in lotusleaf) SPECIALITIES DUCK DISHES (With White Rice) 49. Siu Ap (with bone) € 18,40 (roasted duck with plumsauce) 50. Heung Len Ap (without bone) € 17,00 (duck with lemon sauce) 51. Duck With Chinese Mushrooms And Bamboo (without bone) € 17,00 52. Duck With Pineapple (without bone) € 17,00 53. Duck With Spice Sauce (without bone) € 17,00 FISH DISHES (With White Rice) 56. Kong Po Yu € 19,60 (sole fillet withpeanuts in Chinese spicy sauce) 57. Sole Fillet In Curry Sauce € 19,60 58. Kantonese Koe Loe Yu € 19,60 (bread sole fillet in sweet and sour sauce) 59. Cuttle-Fish With Seasons Vegetables € 16,00 60. Cuttle-Fish In Black Beans Sauce € 16,00 61. Chou Sam Sie € 20,80 (prawns, sole fillet , cuttle-fish,scallops and seasons vegetables) Instead Of White Rice, Cost € 1,20 For The Fried Rice Or Fried Noodles. Instead Of White Rice, Cost € 2,80 For Mihoen Or Chinese Noodles. TI PAN DISHES (With White Rice) It Is A Grilled On A Metal Plate, Which Will Be Served At Your Table. 65. Ti Pan Pork In King Do Sauce (Chinese sweet and sour sauce) € 16,20 66. Ti Pan Chicken In King Do Sauce € 16,20 67. Ti Pan Beef In King Do Sauce € 24,00 68. Ti Pan Pork, Chicken And Beef In King Do Sauce € 19,00 69. Ti Pan Pork In Black Pepper Sauce € 16,20 70. Ti Pan Chicken In Black Pepper Sauce € 16,20 71. Ti Pan Beef In Black Pepper Sauce € 24,00 72. Ti Pan Pork, Chicken And Beef In Black Pepper Sauce € 19,00 73. Ti Pan Pork In Black Beans Sauce (with garlic) € 16,20 74. Ti Pan Chicken In Black Beans Sauce € 16,20 75. Ti Pan Beef In Black Beans Sauce € 24,00 76. Ti Pan Pork, Chicken And Beef In Black Beans Sauce € 19,00 77. Ti Pan Lambs Rack (in black pepper sauce) € 24,20 78. Ti Pan Prawns (with garlic and spring orion sauce) € 22,80 BOWL SPECIALITIES DISHES (With White Rice) This Course Will Be Served In A Hot Porcelain Pan And The Special Way To Dish Up Gives This Course Delicious Taste. 79. Vegetarian Bowl € 13,20 80. Bean Curd Bowl (prawns, chicken and vegetables) € 18,00 81. Curry Chicken Bowl € 15,20 82. Tjap Wu Bowl (prawns, chicken, pork, beef and vegetables) € 18,00 83. Spicy Tjap Wu Bowl (prawns, chicken, pork, beef and vegetables € 18,80 in Chinese spicy sauce) 84. Sea Food Bowl € 21,80 (prawns, sole fillet , cuttle-fish,scallops and vegetables) Instead Of White Rice, Cost € 1,20 For The Fried Rice Or Fried Noodles. Instead Of White Rice, Cost € 2,80 For Mihoen Or Chinese Noodles. DIM SAM (Chinese Snacks) 85. Dim Sam Hors D’oeuvre € 8,80 86. Ha Kau (steamed shrimp dumplings, 4 pieces) € 5,60 87. Siu Mai (steamed pork balls, 4 pieces) € 5,20 88. Ebi Tempura (Japanse fried shrimp, 4 pieces) € 6,80 89. Kau Chi (fried dumplings, 5 sticks) € 5,00 90. Tsun Kuen (springrolls, 2 pieces) € 3,60 91. Chinese Pangsit (fried dumplings, 5 pieces) € 5,00 92. Duck Pancake (8 pieces) € 20,00 (pancake with duckfillet, sour vegetebles and hoi sin sauce) 93. Scallop With Glassnoodles In Garlic Sauce € 7,20 94. Curry Springrolls (6 pieces) € 3,60 SOUPS 95. Chicken Soup € 3,60 96. Tomato Soup € 3,60 97. Shark-Fin Soup € 3,60 98. Mushrooms Soup € 4,40 99. Wan Tan Soup € 5,20 100. Sichuan Soup (hot and sour soup) € 5,20 101. Spicy Vegetables Soup (without meat) € 4,00 102. Foe City Soup (with prawns, scallops and vegetables) € 6,60 103. Corn Soup With Prwans € 6,60 104. Corn Soup With Chicken € 5,40 105. Shui Kow Soup € 6,60 SIDE DISHES 106.
Load more

Recommended publications
  • Wedding Package 2016 Si Chuan Dou Hua Restaurant Sky Ballroom
    Wedding Package 2016 Si Chuan Dou Hua Restaurant Menu A - $708.00 per table (for weddings from Jan to Aug 2016) | $758.00 per table (for weddings from Sep to Dec 2016) Menu B - $788.00 per table Menu C - $888.00 per table Minimum 10 tables Maximum 20 tables Sky Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 22 tables |Maximum 30 tables Grand Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 30 tables |Maximum 45 tables $1088.00 per table Valid for Wedding Dinner from Monday to Thursday (Excluding Eve of Public Holidays & Public Holidays) $1188.00 per table Valid for Wedding Dinner on Friday (Excluding Eve of Public Holidays & Public Holidays) $1288.00 per table Valid for Wedding Dinner on Saturday & Sunday) (Including Eve of Public Holidays & Public Holidays) Sky Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 22 tables |Maximum 30 tables Grand Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 30 tables |Maximum 45 tables $988.00 per table Valid for Wedding Lunch Monday to Sunday (Including Eve of Public Holidays & Public Holidays) Prices are subject to 10% service charge and 7% Goods and Services Tax (GST). The management reserves the right to amend the packages without prior notice With a minimum booking of 10 tables: . Choice of two delectable eight-course menus . Complimentary soft drinks and Eight Treasures Tea throughout the event . Waiver of corkage charge for duty paid hard liquor . Specially designed wedding invitation cards, based on 80% of guaranteed attendance (Printing not inclusive) . Wedding cake model, champagne fountain and a bottle of champagne .
    [Show full text]
  • Chinese Cuisine the Most Common Way to Greet People Is to Say
    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
    [Show full text]
  • Carb Counts for Popular Asian Foods
    ENDOCRINOLOGY & DIABETES UNIT Diabetes Clinic: 604-875-2868 Toll-free Phone: 1-888-300-3088, x2868 Fax: 604-875-3231 http://endodiab.bcchildrens.ca CARB COUNTS FOR POPULAR ASIAN FOODS Serving Protein Fat Carb Type Food Name Calories Size (grams) BBQ pork bun 1 bun 206 7 8 25 broad noodles, cooked ½ cup 180 8 0 38 bubble tea, plain 1 cup 160 0.5 6 27 bubble tea, with milk 1 cup 232 1 14 24 bubble tea, with milk & 1 cup 340 0.5 14 53 pearls chow mein noodles, cooked ½ cup 240 6 10 32 moon cake, lotus seed paste ¼ cake 199 3 11 21 with one egg yolk shark fin’s soup ½ cup 66 6 3 4 Chinese steamed prawn dumpling 1 piece 35 2 2 3 steamed pork dumpling 1 piece 105 4 8 4 steam-fried noodles, cooked ½ cup 240 6 10 34 steamed noodles, cooked ½ cup 140 6 0 30 sweet & sour pork ½ cup 144 6 1 29 Szechuan hot & sour soup ½ cup 60 5 3 3 wonton, boiled 1 piece 19 1 1 2 wonton, deep-fried 1 piece 56 2 4 4 wonton-style noodles, ½ cup 180 8 0 36 cooked aloo gobi ¾ cup 176 3 7 26 chapati bread 1 piece 144 3 5 22 lassi, mango 1 cup 85 4 1 16 moong dal (with lentils) ¾ cup 128 7 2 20 moong sabzi (with lentils) ¾ cup 222 11 8 30 naan bread 1 piece 308 9 8 50 East Indian 1 piece pappadum 49 3 2 5 (12 g) roti bread 1 piece 119 4 2 23 1 piece samosa (vegetable) 126 3 7 14 (50 g) thosai 1 piece 196 4 4 36 December 28, 2015 www.bcchildrens.ca/endocrinology-diabetes-site/documents/carbasian.pdf Page 1 of 2 Carb Counts for Popular Asian Foods (continued) California roll 1 piece 32 1 1 6 cucumber roll 1 piece 19 1 0 4 edamame (soybeans) ½ cup 171 14 7 13 futomaki roll
    [Show full text]
  • ' Pork Dumplings (3 Pcs) ($10.00) (Please Allow 10
    Entree Steamed Juicy ''Shanghai'' Pork Dumplings (3 pcs) ($10.00) (Please allow 10 minutes for cooking) Montgomery's Hill Chardonnay 2004, Albany W.A. ($7.00) Charcoal Grilled Ox Tongue Slices w/ Special Soya Sauce ($8.50) Darling Park Pinot Noir 2006, Mornington Peninsula Vic. ($8.50) King Prawns tossed w/ Butter Garlic Sauce ($9.50) West Cape Howe Semillon Sauvignon 2006, Denmark W.A. ($7.00) Baby Scallops lightly tossed w/ spring onion, served on a bed of vermicelli ($9.50) Paulett 'Polish Hill River' Riesling 2007, Clare Valley S.A. ($7.00) Main Grilled Basa Fillet w/ Sweet Soya Sauce ($22.00) Chateau De Segries 'Cote du Rhone' 2004, Rhone France ($7.20) Braised Whole Pork Hock in Supreme Oyster Sauce and Champignons ($28.00) Darling Park Pinot Noir 2006, Mornington Peninsula Vic. ($8.50) Pork Spare Ribs slowly cooked in Red Rice Sauce, served in a clay pot ($26.00) Chateau De Segries 'Cote du Rhone' 2004, Rhone France ($7.20) King Prawns tossed w/ Crab Meat Sauce ($32.00) Greenhough Sauvignon Blanc 2007, Nelson N.Z. ($7.50) Appetizer China Max' Entree Platter - 4 people or more (per person $8.50) Spring Roll, Sesame Prawn, Shanghai Dumpling, BBQ Pork, & Crispy Calamari Steamed Fresh Oysters/Scallops in shell with choice of: Black Bean / 'XO' Chilli / Garlic / Ginger & Shallot (6pcs - $21.00) Grilled Calamari w/ Ginger Sauce ($8.80) Deep Fried Soft Shell Crab in Light Batter ($8.80) Grilled N.Z. Mussels Topped w/ Garlic & Soya ($7.70) Steamed Scallops on Bean Curd w/ 'XO' Chilli ($6.50) Deep Fried Taro Pie w/ Duck Meat Filling (2pcs
    [Show full text]
  • Chinese Cuisine Menu
    Chinese Cuisine Menu Appetizers Curry Roll (1) Spring Roll (1) Vegetable Spring Roll (1) Crab Lagoon (6) Fried Shrimp (4) Fried Chicken Wings (8) Fried Dumplings (6) Fluffy Shrimp Buns (2) Fluffy Pork Buns (2) Steamed Vegetable Buns (2) Fried Grand China Dumplings (6) (Shrimp, Pork & Vegetable) Fried Vegetable Dumplings (6) Green Onion Cake (1) Honey Roasted Ribs or Black Bean Sauce Lettuce Bun Pu Pu Tray (for 2 People) Assortment of Fried Chicken Wings (2), Shrimp Toast (2), Egg Rolls (2), Fried Shrimps (2), Cho Cho (2), & Crab Lagoon (2). Shrimp Toast (2) Sliced Roast Pork Soft Shell Crab (2) With Black Bean Sauce or Ginger Garlic Sauce or Pepper Fried Spare Ribs Steamed Dumplings (6) Steamed Grand China Dumplings (6) Steamed Vegetable Dumplings (6) *Cold Noodle Grand China Salad 2 Pan Fried Spicy Shrimps & Pepper Fried Scallops. *Hot Chicken Wings (8) Braised Chicken Wings (6) *Hot Szechwan Dumplings (4) (Shrimp, Pork & Vegetable) *Mussel with Black Bean Sauce (6) *Pan Fried Spicy Shrimp (6) *Pepper Fried Squids *Pepper Fried Shrimp & Scallop Grand China Appetizer Plate (4 items) Honey Roasted Ribs, Pan Fried Spicy Shrimp, Cold Noodle & Green Onion Cake. Soup (For Two) Shark Fin Soup (for One) Shark fin, White Chicken Meat, Chinese Vegetables. Sizzling Rice Soup Shrimp, Scallop, Chicken White Meat, Vegetables & Sizzling Rice. Chicken, Scallop & Vegetable Soup Chicken Corn Soup Egg Drop Soup House Special Soup (Shrimp, Chicken & Mixed Vegetable) Spinach, Bean Curd & Egg Drop Soup Tomato, Bean Curd & Egg Drop Soup Vegetable Bean Curd Soup Won Ton Soup *Hot Sour Soup *Hot Noodle Soup Shrimp or Scallop or Chicken or Beef or Pork with Vegetable.
    [Show full text]
  • Shark Finning Brochure
    The Facts: Is this a serious problem? YES! 10-100 million sharks are killed Shark finning is the removal of shark fins and the discard each year by humans and globally a at sea of the carcass. The reduction of over 80% in the last 20 shark is usually still alive years. You don’t have to be a genius to when it is tossed back into figure out that spells extinction, and in the water. Since it can’t case you haven’t heard, extinction lasts swim, the shark slowly sinks forever! toward the bottom where it may be eaten alive by other fish. Shark finning takes place at sea on boats so the fishers have only the fins to transport. Shark meat is low Don’t order shark fin soup! Talk to value so it’s not worth the your friends about shark fin soup cost of transporting the bulky bodies to market. and remember: Friends don't let friends eat shark fin soup! One pound of dried shark fin can sell for $300 or more. If local communities realize that they The fins are then dried to be can make more money by sold in markets to individuals conserving sharks than by killing and restaurants, and sold to them, then we will ensure the the public for as much as survival of sharks. If you are $350 per bowl! The shark considering a holiday in a location fins don't even add any flavor to the soup. Chicken or where there are sharks, you might pork are used to flavor, the want to go shark diving.
    [Show full text]
  • Welcome. at Nature Vegetarian Delights, We Strive to Elevate The
    Page 1 Est. since 2003 Welcome. At Nature Vegetarian Delights, we strive to elevate the world’s perception of plant-based cuisine by serving quality vegetarian food prepared with our hearts from our kitchens. We believe every meal helps: for health, for soul, for earth. 欢迎。 在大自然，我们致力于用心呈现以植物为中心的优质美 食，旨在提升众人对植物性餐饮的形象。 我们相信每一餐都有帮助 ： 为健康，为灵魂，为地球。 Food Safety Management $2.30/100g 辣度 麻度 Min $10 Spiciness Level Numbness level Spend 特辣 Extreme 大辣 Very H $2.30 /100克 加麻 More O 中辣 Medium 最低 小辣 Less 普通 Avg T 消费$10 微辣 Mild 少麻 Less 麻 辣 **All prices excludes GST unless indicated 2 自 助 All you can eat! $16 / Pax Soup Base 汤底: 麻辣 Mala, 冬炎Tom Yum, 素海鲜Seafood, 药材 Herbal, 味增Miso, 叻沙Laksa (+$2/pax) 3 **All prices excludes GST unless indicated **All prices excludes GST unless indicated Page 4 Noodle 面 724 Assam Laksa 亚参叻沙 $5.80 723 Mee Siam 米暹 $5.00 721 Monkeyhead Mushroom Curry Noodle 猴头菇咖喱面 $6.80 100 Handmade Ah Ma's Mee Hoon Kueh (Dry / Soup) 阿嫲手工面粉粿（干/汤） $ 5.80 Vegan Spicy Chef Recommended **All prices excludes GST unless indicated Page 5 Noodle 面 Hand Made Ah Ma's Mee Hoon Kueh 阿嫲手工面粉粿 100 $ 5.80 (Dry / Soup) （干/汤） 101 Dan Dan Noodle 担担面 $ 4.50 102 Hokkien Mee 福建面 $ 4.50 103 Claypot Noodle 砂煲面 $ 5.50 104 Veg. Prawn Noodle 素虾面 $ 5.00 105 Veg. Abalone Noodle 素鲍鱼面 $ 5.00 106 Bak Chor Mee / Kueh Teow 肉脞面 / 粿条 $ 4.50 107 Laksa 叻沙 $ 4.80 108 Mee Goreng 印度炒面 $ 4.50 冬炎米粉 109 Tom Yam Bee Hoon (Dry / Soup) $ 5.00 （干/汤） 冬炎乌冬 110 Tom Yam Udon (Dry / Soup) $ 5.00 （干/汤） 111 Slice Fish Bee Hoon Soup 素鱼片米粉汤 $ 5.00 112 Crispy Noodle 生面 $ 4.50 113 Fried Noodle with Cedar
    [Show full text]
  • Banquet Menu Banquet Menu for 2 Persons Or More
    BANQUET MENU BANQUET MENU FOR 2 PERSONS OR MORE MENU A - $35.00 PER PERSON Spring Roll and Sesame Prawn Sweet Corn and Chicken Soup Chicken with Cashew Nuts Crystal Prawn in Bird’s Nest Delicious Beef Special Fried Rice Pineapple Fritters and Ice Cream Coffee or Tea MENU C - $39.00 PER PERSON Satay Beef and Chicken on Sticks Sweet Corn and Chicken Soup San Choy Bow Roast Pork in Plum Sauce Tope Spicy Chicken Special Fried Rice Pineapple Fritters and Ice Cream Coffee or Tea BANQUET MENU BANQUET MENU FOR 2 PERSONS OR MORE MENU C - $48.00 PER PERSON Golden Bag Wonton Soup San Choy Bow Crystal Prawn in Bird’s Nest Delicious Beef Special Fried Rice Pineapple Fritters and Ice Cream Coffee or Tea MENU C - $58.00 PER PERSON Seafood San Choy Bow Prawn with Chilli & Salt Crabmeat Shark’s Fin Soup (or soup by your choice) Peking Duck Crystal Prawn in Bird’s Nest Delicious Seafood Special Fried Rice Pineapple Fritters and Ice Cream Coffee or Tea SPECIALTIES OF THE HOUSE 1. Cantonese Beef Fillet (on sizzling plate) $26.00 2. Seafood Combination in Bird’s Nest $28.00 3. Pork Spare Ribs in Plum Sauce $21.00 4. Mar-Por Tofu (Bean Curd & Chilli) $19.50 5. House Combination $23.00 (Beef, Pork, Chicken, Prawn, Scallop) 6. Mongolian Beef $21.00 7. Sesame Chicken $21.00 8. Delicious Beef (on sizzling plate) $21.00 9. Delicious Chicken (on sizzling plate) $21.00 10. Tope Spicy Chicken $21.00 11. Tope Spicy Prawns $27.00 12.
    [Show full text]
  • Coffee Breaks | Finger Food | Bento Boxes | Set Menus | Buffets
    menuS IntroductIon | COFFEE BrEAKS | FInGEr FOOD | BENTO BoXES | SEt MENUS | BuFFEtS InterContinental Qingdao No. 98 Ao Men Road | Qingdao, 266071 | China Go to www.intercontinental.com/meetings or click here to contact us I ntroductIon key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. IntroductIon | coFFEE BrEAKS | FInGEr Food | BEnto BoXES | SEt MEnuS
    [Show full text]
  • Shark-Protection Campaigns in Mainland China Elaine Jeffreys
    Translocal Celebrity Activism: Shark-Protection Campaigns in Mainland China Elaine Jeffreys University of Technology Sydney To cite this article: Elaine Jeffreys (2016): Translocal celebrity activism: shark-protection campaigns in mainland China, Environmental Communication, DOI: 10.1080/17524032.2016.1198822 To link to this article: http://dx.doi.org/10.1080/17524032.2016.1198822 Shanghai-born Yao Ming, a retired star player with the American National Basketball Association, is the celebrity face of translocal conservation campaigns to stop the consumption of shark-fin soup in Chinese restaurants worldwide. The standard justification for such communication practices is that they will generate media publicity and save shark populations, by encouraging increasingly affluent Chinese consumers to stop eating a luxury food item based on cruel and unsustainable practices. To date, there has been limited research on the nature of shark-protection campaigns in mainland China, the proclaimed major future market for shark fin. This paper fills that gap. It contends that these campaigns have missed their target, being heavily influenced by communication strategies used in international campaigns and providing incoherent local framing. Declining demand for shark fin demonstrates instead that government austerity measures have had a greater impact on luxury consumption practices, inadvertently highlighting the potential of “authoritarian environmentalism”. Key words: Celebrity; China; framing; media; shark consumption; authoritarian environmentalism Elaine Jeffreys is Professor, International Studies, Faculty of Arts and Social Sciences, University of Technology Sydney, Australia. Correspondence to: Elaine Jeffreys, School of International Studies, Faculty of Arts and Social Sciences, University of Technology Sydney, 1 CB10.5.405, PO Box 123, Broadway, NSW 2007, Australia.
    [Show full text]
  • A B S T R a C T C U L T U R E & D E L I C a C Y History Of
    (—THIS SIDEBAR DOES NOT PRINT—) QUICK START (cont.) DESIGN GUIDE A Hammerhead Shark left to die of starvation due to it’s inability A Chinese Fin processing factory How to change the template color theme This PowerPoint 2007 template produces a 36”x48” to swim and hunt. It’s fins would S H A R K F I N N I N G cleansing the fins which would You can easily change the color theme of your poster by going to the presentation poster. You can use it to create your research be sold to the market as the soon be laid out in the sun to be DESIGN menu, click on COLORS, and choose the color theme of your choice. You can also create your own color theme. poster and save valuable time placing titles, subtitles, text, main ingredients for Shark Fin dried off then sold. and graphics. Soups. IVAN NG We provide a series of online tutorials that will guide you through the poster design process and answer your poster production questions. To view our template tutorials, go online to PosterPresentations.com and click on HELP DESK. You can also manually change the color of your background by going to A B S T R A C T HISTORY OF SHARK FINNING & HUNTING IMPACT & CONSEQUENCES BANNING OF SHARK FINNING VIEW > SLIDE MASTER. After you finish working on the master be sure to When you are ready to print your poster, go online to go to VIEW > NORMAL to continue working on your poster. PosterPresentations.com Shark finning is the practice of removing all of a Shark fin as foods has only begun being widely available While most consumer understands that shark fins come In 2003 the European Union and it’s parliament banned the shark’s fin upon being captured.
    [Show full text]
  • Notes Winter/Spring 2005
    The National Committee on The National Committee on United States-China Relations United States-China Relations USTR Robert Zoellick Gives Keynote at neither side will actually materially strong non-urban consumption Annual Meeting, continued from page 2 change the exchange rate. growth, financial market loans, is not destabilizing the He applauded China’s recent innovation, liberalization of capital Chinese economy and that others’ efforts that allow foreign banks, outflows, and more regulatory concern over inflation is “somewhat foreign investment banks, and constraints on fixed investment. I USTR Young Leaders AIDS Expert overstated.” Added Malpass: “My other types of institutions to do expect the currency to remain Robert Zoellick Gather at Third Dr. David Ho expectation is that there will business directly in China. Such relatively stable and trade tensions Gives Keynote Annual Forum Speaks at Public continue to be massive non- liberalization in the financial system to increase a bit as the U.S. at Annual Health Program performing loans, and that the encourages China’s private sector to continues to run a large bilateral Meeting system will continue to be stable.” flourish, as it can be used to bypass trade deficit with China.” On China’s pegged exchange the state-owned banking system. Following the panelists’ rate, he suggested that changing the Malpass concluded his remarks remarks, John L. Holden, National yuan/dollar exchange rate would with a review of where he thought Committee president, moderated a 3821 pose difficulties for both the United current trends were heading: “Fast lively discussion that engaged all NOTES States and China – to a degree that GDP growth, higher interest rates, three panelists and the audience.
    [Show full text]