DOCSLIB.ORG

The Nest À La Carte Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Nest À La Carte Menu THE NEST À LA CARTE MENU TEE OFF PAR FIVE CRISPY CHICKEN SKIN 8.5 THE NEST BURGER 16.5 HOR FUN 11.5 Homemade Chicken Skin served with Belacan Chilli. 180 grams of U.S. beef patty char-grilled to perfection, topped with Flat rice noodles with wok fried vegetables and egg sauce. fresh lettuce, tomatoes, onions, grilled pork bacon, fried egg and melted cheddar Choice of: Beef / Seafood PEEK GAI TOD PUN PLA 11.0 cheese. Served with steak fries. Fried Golden Chicken wings served with Lemongrass, Lime Leaf & Thai Chilli. HAINANESE CHICKEN RICE 11.5 CHICKEN BURGER 14.5 Boiled chicken with fragrant chicken rice, bean sprouts, tomatoes and cucumber. CHICKEN WINGS (8 PIECES) 11.5 Grilled chicken fillet with Monterey Jack cheese, guacamole and Pico de Gallo. Served Served with grated ginger, chilli, dark soy sauce and chicken soup. Marinated in a savory blend of spices and deep fried till crispy. with steak fries. Served with Belacan chilli. NONYA CHICKEN CURRY 12.5 SAUSAGE IN A BUN 12.5 Tender chunks of chicken and potatoes simmered in tangy coconut curry. Served with SATAY 9-inch grilled pork sausage and bacon in a soft sesame seed bun. steamed rice, papadum and achar. Choice of chicken, beef, lamb or pork skewers marinated in Asian spices, Served with steak fries and caramelized onion. char-grilled to perfection. Served with peanut sauce, cucumber, onion and ketupat. Add: FRIED SEAFOOD KWAY TEOW 11.5 Half Dozen 9.5 Melted cheese 2.0 Flat rice noodles wok fried with bean sprouts, fish cake, Chinese sausage, eggs, cockles and prawns in dark sweet sauce. Dozen 16.5 Chilli con carne 3.0 WANTON NOODLES 11.5 TAUHU GORENG 8.5 TUNA SALAD WRAP 10.5 Hong Kong egg noodles served with char siew and wanton. Malay-style dish with deep fried bean curd, boiled bean sprouts, sliced cucumber and Tuna chunks tossed with mayonnaise, gherkins, red onions, chives and capers in flour Choice of: Chicken broth / Dark superior soy sauce prawn crackers. Served with our chef’s special peanut sauce. tortilla. Served with potato crisps. SINGAPORE ROJAK 8.5 HOKKIEN MEE 11.5 A Singaporean delight with sliced turnip, pineapple, cucumber, kang kong, MADE THE CUT Yellow noodle, vermicelli braised in shrimp broth with pork loin, prawns, squid, fish cake, bean sprouts, tau pok, guava, cuttlefish and youtiao, tossed with prawn paste chives, bean sprouts and pork lard. and ground peanuts. THE NEST ANGUS RIBEYE 29.5 BRAISED DUCK NOODLE Char-grilled Australian Angus ribeye. Served with selection of mustard, horseradish 13.5 FISH SKIN 11.5 and grilled mushrooms. Braised duck with Chinese herbs, yellow noodle tossed with duck’s glaze, egg and Crispy fish skin sautéed with salted egg yolk and chilli padi. bean sprouts. Choice of: Black pepper / mushroom sauce. Choice of: Chicken broth / dark superior soy sauce STEAMED OTAH 12.5 COD FISH & CHIPS 24.0 Aromatic blend of herbs, spices and seafood. Battered Cod Fish Fillet served with Chips & Garden Green. OYSTER CHYE TOW KUEH 21.0 Served with choice of: Steamed / toasted kopitiam bread Wok Fried Chye Tow Kueh Served with Oyster, Chye Poh & Spring Onion. NEW ZEALAND LAMB CHOPS 17.5 OUT OF THE ROUGH Char-grilled. Served with vegetable ratatouille, mustard selection. THE FINAL HOLE GRILLED SALMON 19.5 CAESAR SALAD 10.5 Norwegian fillet with peppercorn and dill crust, mashed potato and asparagus, ICE KACANG 5.5 Lettuce tossed in tangy Caesar dressing, sprinkled with croutons and freshly shaved calamansi beurre blanc. Red beans, attap seeds and sweet corn kernels covered in finely shaved ice, Parmesan cheese and hard-boiled egg. drizzled with flavored syrups and topped with vanilla ice cream. Add: BARRAMUNDI 16.5 Locally sourced fillets served with thick fries and lemon butter sauce. CHENG THNG 5.5 Grilled chicken breast 4.0 A refreshing dessert of dried fruits, barley, sago, ginkgo nut and sweet potato. Method of cooking: Pan-seared Grilled prawns 6.0 Available hot or cold. Smoked salmon 6.0 VEGETARIAN SIDES: CHENDOL 5.5 Garden salad 3.5 CAPRESE SALAD 12.5 Shaved ice with chendol, red beans and grass jelly drizzled with gula Melaka and Thick fries Buffalo mozzarella, slow roasted tomatoes, arugula, basil leaves, extra virgin olive oil 3.5 fragrant coconut milk. and balsamic vinegar, fleur de sel Potato wedges 3.5 WARM CHOCOLATE LAVA CAKE 7.5 Mashed potato 3.5 CALIFORNIA SALAD 13.0 Delicious warm chocolate cake filled with oozing lava chocolate sauce. Served with Steamed vegetables A Crisp Salad featuring Romain Lettuce, Avocado, Tomatoes, Arugula, Black Olive, 3.5 vanilla ice cream on the side. Grilled Mushroom & Chuka Goma Dressing ICE CREAM (PER SCOOP) 3.5 OUT OF THE BUNKER Choice of vanilla bean, strawberry, Belgian chocolate. THE TRIPLE BOGEY X.O. FISH HEAD NOODLE SOUP 14.5 AFFOGATO 5.5 SEAFOOD LINGUINI AGLIO OLIO 15.5 Double-boiled fish broth with evaporated milk, red snapper head, preserved vegetables, Vanilla gelato, Amaretti cookies, Valrhona chocolate pearls and a shot of hot espresso. Linguini tossed with prawns, calamari, fish, garlic and white wine, tomatoes, spring onion, vermicelli and a dash of brandy. drizzled with basil oil. SINGAPORE LAKSA 12.5 PENNE ARRABIATA 12.5 A flavorful and spicy curry paste broth poured over thick rice vermicelli, cockles, Fresh tomato sauce with garlic, pesto and dry chilli. prawns, tau pok, egg, fish cake and laksa leaves. Add: PRAWN MEE 13.5 Chicken piccata 4.0 Chef’s special broth with yellow noodles, prawns, fish cake, egg, pork loin, bean Prawns 6.0 sprouts and kang kong. CHEFS RECOMMENDATION CONTAINS NUTS VEGETARIAN All prices are in Singapore dollars and subject to prevailing government tax .
Load more

Recommended publications
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • The Educator's Guide
    Resources A Guide for Secondary School Educators The Educator’s Guide Created in conjunction with the exhibition, SINGAPO人: Discovering Chinese Singaporean Culture Discovering Chinese Singaporean Culture This exhibition examines how the Chinese community in Singapore developed its own distinctive culture. Here, visitors discover and rediscover what it means to be a Chinese Singaporean. The aim is to develop a stronger sense of the Chinese Singaporean identity amongst youths. This will help foster a greater sense of belonging while giving them an understanding of how we are similar to or different from other Chinese communities. This exhibition presents Chinese Singaporean culture through daily life in Singapore – through the things we see, hear, do and eat every day. Therefore, the experience is highly interactive where visitors can touch various stations, play games, listen to stories and have a dialogue with the gallery. Through this exhibition, we will explore ideas of: Chinese heritage Cultural interactions Public policies The exhibition content extends classroom learning and teaching, by complementing History, Social Studies and Character & Citizenship Education subjects taught in secondary schools. It is also self-guided, where students can learn and explore independently. One of the main interactive features of the exhibition is the use of wristband tags. Students can tap their wristband tags to answer questions scattered throughout the space, trigger videos and play games. At the end of the visit, students can print out their own personalised report card which summarises their exhibition journey along with prompts for further cultural exploration beyond the exhibition. This report card serves as a starting point for them to reflect about their identity in relation to everyday life.
    [Show full text]
  • Ling Ling by the Wine Company Page 1 of 19 Nibbles
    by The Wine Company business hours: daily: 12noon to 12midnight last order of food: 10.30-11.00pm • prices are excl gst • no service charge • your-wine-company member enjoys 10% savings on all food & wine, except promo items • legends used signature dish no meat spicy instagram.com/thewinecompany facebook.com/thewinecompany thewinecompanyonline.com.sg lunch available from 12pm to 3pm with complimentary coffee or tea or ice lemon tea hot dog 3.90 1 pc of hot dog with mustard; bun is lightly toasted add $1 for egg or avocado or bacon cream of mushroom 5.90 180g, made-from-scratch, assorted mushrooms, blended with cream drizzled with truffle oil; served with sugar cheese bun caesar salad 6.90 130g, a la minute of romaine lettuce, tomatoes, quail eggs, bacon bits, croutons, pine nuts and parmesan cheese pig trotter beehoon 6.90 150g, traditional hokkien comfort food, simple and oh so yummy cantonese porridge 6.90 porridge flavored with bone stock; garnished with spring onion, ginger & fried dough choice of chicken or pork add one century egg or one salted egg for $1.90 curry chicken 6.90 a concoction of singapore and malaysia style curry chicken fragrant steamed rice complimentary from the menu 30% savings select from mains, pasta and desserts price excl gst Ling Ling by The Wine Company page 1 of 19 nibbles fried ikan bilis and peanuts 4.90 130g of local anchovies; delicious and crunchy this is available until closing time recommend to pair with your favourite wine classic papadum 4.90 8pcs of indian-styled wafers served with cucumber-yogurt
    [Show full text]
  • Daftar Produk Halal
    Dunia Daging KELOMPOK DAGING DAN PRODUK DAGING OLAHAN Fronte : Vegetable Chicken Sausage, Fronte : 00010013540900 141213 Food Industries, November - Desember 2012 Beef Frankfurter, Fronte : Chicken Frankfurter, PT Nama Produk Sertifikat Exp Produsen Fronte : Blackpepper Beef Sausage Reguler, Fronte : Breakfast Beef Sausage, Fronte : Beef Frankfurter Kibif Rolade Sapi, Kibif Rolade Sapi (wet mar- Bina Mentari Skinless, Fronte : Chicken Frankfruter Skinless, Fronte : Sosis Ayam (Chicken Chipolata), Fronte : Sosis ket), Kibif Beef Salami, Kibif Daging Sapi Lada ‘00010060390212 010214 Tunggal, PT Sapi (Beef Bockwurst), Fronte : Cheesy Beef Sausage, Fronte : Blackpepper Beef Sausage, Fronte : Hitam, Kibif Sosis Sapi, Kibif Sosis Sapi Chicken Luncheon (wet market), Kibif Beef Pepperoni, Kibif Nugget Sapi, Kibif Bakso Sapi WK, Kibif Bakso Sapi WM, Kibif Dunia Daging Meat Ball Super, Kibif Bakso Halus, Kibif Beef Patties, Kibif Burger Patties Black Pepper, Kibif Beef Burger Fronte : Beef Lucheon, Fronte : Galapeno Beef 00010013540900 141213 Food Industries, Bulgogi, Kibif Burger Daging Sapi Sasage, Fronte : Roast Beef, Fronte : Beef PT Kerupuk Ikan Lele, Fish Cookies (Kerupuk 00100062720912 250914 Mina Sejahtera Coctail, Fronte : Sosis sapi Asap, Fronte : Veal Bratwurst, Fronte : Corn Beef sausage, Fronte : Garlic Beef Ikan Lele) Sausage, Fronte : Paprica Beef Sausage, Fronte : Beef Pastrami, Fronte : Beef Pepperoni, Fronte : Beef MARINADE, MRND CHICKEN STEAK , SPICY Frozen Food Salami WING , MRND SIRLOIN STEAK , SPICY WING ‘00010043750307 110414
    [Show full text]
  • The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)
    applied sciences Article The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) Yung-Shin Shyu 1, Jean-Yu Hwang 2, Shih-Ting Shen 3 and Wen-Chieh Sung 3,4,* 1 Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City 812301, Taiwan; [email protected] 2 Department of Food Nutrition, Chung Hwa University of Medical Technology, Tainan 717302, Taiwan; [email protected] 3 Department of Food Science, National Taiwan Ocean University, Keelung 202301, Taiwan; [email protected] 4 Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 202301, Taiwan * Correspondence: [email protected]; Tel.: +886-2-24622192 (ext. 5129) Abstract: This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium aluminum sulfate decreased pH and 79.88% acrylamide content in youtiao with traditional frying. Electrostatic frying and vacuum frying methods do not reduce acrylamide content and oil content of youtiao when compared to the traditional deep-frying method in this research. The present study indicated that the pH of youtiao with vacuum frying method increased from 5.87 to 6.49 without potassium aluminum sulfate addition. Youtiao with potassium aluminum sulfate fried by traditional deep-frying had higher flavor and appearance score and lower oil content than the electrostatic frying method. The results of Citation: Shyu, Y.-S.; Hwang, J.-Y.; this research could be a consideration for alternative slow acting aluminum acidulants, reducing oil Shen, S.-T.; Sung, W.-C.
    [Show full text]
  • Carousel Restaurant Local Heritage Sample Menu 6 May – 4 June 2019 12Pm – 2Pm 6.30Pm – 9.30Pm
    Carousel Restaurant Local Heritage Sample Menu 6 May – 4 June 2019 12pm – 2pm 6.30pm – 9.30pm Heritage Special (6 in rotation) Ayam Buah Keluak Braised Squid in Black Ink Sauce Grilled Stingray with Sambal and Chincalok Nonya Chap Chye (Braised Mixed Vegetables) Singapore Chilli Crab with Golden Mantous Slow-braised Beef Rendang with Spices Sotong Panggang (Grilled Squid in Dark Sweet Sauce) Stir-fried Kang Kong with Cuttlefish Traditional Malay Ayam Pangang with Spicy Peanut Gravy Udang Bakar Kichap (Barbecue Marinated Prawns with Spices) Wok-fried Cereal Prawns with Chilli Padi Wok-fried Salted Egg Prawns with Chilli Padi Yam Abacus Seeds (Suan Pan Zi) Local Delights Asian Hot Plate Pan-fried Carrot Cake with Sambal Chilli (Lunch only) Stir-fried Carrot Cake in Dark Sweet Sauce (Lunch only) Marinated Baby Lamb served with Vegetables and Biryani (Dinner only) Traditional Malay Ayam Percik Marinated in Turmeric and Coriander (Dinner only) Chicken Rice Balls Poached Tender Chicken, Roast Chicken Served with Fragrant Chicken Rice Balls, Chilli Sauce and Minced Ginger Gado Gado Salad with Long Beans, Bean Sprout, Rice cake, Boiled Egg, Shrimp Crackers, Fermented Soya Bean Cake, Boiled Potato, White Cabbage, Spicy Peanut Gravy Singapore Laksa Thick Rice Vermicelli served with Dried Shrimp, Coconut Milk Gravy, Fresh Prawn, Fish Cake and Hard-boiled Egg Singapore Rojak Sweet Turnips, Pineapple, Cucumber, Apple, Green Mango, Bean Sprout, Tau Pok (Fried Beancurd), Youtiao (Fried Dough Fritters), Rojak Sauce with Ground Peanuts Tandoori Oven (3
    [Show full text]
  • Hawker Centres
    HAWKER CENTRE NO. OF DEPLOYED LOCATION NAME QR/TERMINAL TRADING NAME ADDRESS POINTS 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL KIM KEE VEGETARIAN FOOD BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL LAO DING MEI SHI BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL GUANG FA MIXED VEG RICE BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL AH BAO MEI SHI BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL LU JIANG BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL 112 COFFEE STALL BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL WARONG AZIZAH MALAY FOOD BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL JIT MAN PRAWN NOODLE BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL RAHUMATH FOOD BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL LIN JI TRADITIONAL BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL KOH FISH STALL (WM) BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL B FISH STALL (WM) BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112 BUKIT MERAH MARKET & FOOD CENTRE QR + TERMINAL C FISH STALL (WM) BLK 112 JALAN BUKIT MERAH, SINGAPORE 160112 112
    [Show full text]
  • Fried Hokkien Noodle Claypot Tofu with Seafood
    Fried Hokkien Noodle $10.80 (regular) | $7.80 (small) Claypot Tofu with Seafood $13.80 Hainanese Beef Noodle Soup $14.80 All photos in this menu are for illustrative purposes only. Appetisers Crispy Fried Chicken Wings $10.80 Served with French fries and Thai sweet chilli sauce Tahu Goreng $6.20 Served with peanut sauce or rojak sauce Tahu Goreng Mackerel Otak Otak $11.80 Served with toast Assorted Mixed Satay (Half dozen) $8.80 (Chicken, Beef or Mutton) (One dozen) $15.80 Singapore Rojak $6.50 Beansprouts, kang kong, pineapple, cucumber, jicama, mango, coarsely ground peanuts, tau pok and youtiao, mixed with spicy local prawn paste sauce Truffle Fries $6.50 Potato Wedges / Curly Fries $5.20 Crispy Fried Chicken Wings Contains Vegetarian Nuts Singapore Rojak Optional Add on Smoked Salmon $3.30 Salads Shredded Chicken $2.20 Cobb Salad $14.80 Grilled chicken breast, diced tomato, avocado, blue cheese, egg, bacon bits and mixed salad Served with Derby Cobb dressing Summer Green Salad $9.50 Caesar Salad Mesclun greens, olives, walnuts, Japanese cucumber and cherry tomato Served with Balsamic dressing Caesar Salad $7.90 Romaine lettuce, hard-boiled egg, parmesan cheese, bacon bits and croutons Served with creamy Anchovy dressing South of the Border Salad NEW $9.50 Diced tomato, black olives, cheddar cheese and mixed greens in crispy tortilla shell Served with salsa, guacamole and sour cream Asian Noodle Salad with Abalone NEW $14.80 Egg noodle, abalone slices, mushroom, cilantro, spring onion, beansprouts, julienne of carrot and lettuce Served
    [Show full text]
  • Download Breakfast Menu
    Deeva’s à la carte breakfast menu: The Morning Glory Deeva’s Breakfast Hour 11 a.m. - 6 p.m. Greet every morning the way a sweet Morning Glory blooms at daybreak to welcome the cheerful sun. Therefore, with a hearty plate of breakfast, you are guaranteed to kick-off a very splendid day! Introduction to Deeva Restaurant Deeva Restaurant by The Udaya is a restaurant that aims to delight guests from all over the world with its unforgettable taste and stunning views of Tegallantang. A tremendous amount of culinary selections are available, from the traditional taste of Balinese dishes to international dish delicacies. Fresh local ingredients and Indonesian spices are the keys to our delicious dishes. We proudly serve vegetarian options as well in our facilities! Notes: Spicy Seafood Vegetarian Best Seller Contains Nuts Chef’s Recommendation 1/ First Things First Pastries Home-Made Bread Selections Bread toast, muffins, danish, croissant, and donuts. Served alongside with homemade preserves, honey, or butter. Fruit Selections Fresh Juices Freshly-made juice with your own choice of fruit, such as orange, watermelon, pineapple, or papaya. Mixed Fruit Slices A fruit platter for you to enjoy, consisting of seasonal variety of freshly cut fruits! 2/ To Follow American Breakfast Egg Selections Egg Burrito Either poached, omelet, scrambled, Rolled egg wrap made of tortilla flour, sunny-side-up, benedict, or even boiled, mixed capsicum, eggs, and cheese. Every we got you all covered! All of the egg serving of Egg Burrito is served with dishes are served alongside your own healthy salad! choice of hot dishes: Tomato cheese, tomato herb, and tomato florentine.
    [Show full text]
  • DELI BENTO DELI BENTO Individually Packed Lunchboxes Send a Wholesome Meal to Wherever You Are – Whether It’S the Meeting Room, Or at Your Event
    DELI BENTO DELI BENTO Individually packed lunchboxes send a wholesome meal to wherever you are – whether it’s the meeting room, or at your event. Classic Bento Luxe Bento $7.50/set $12.50/set $8.03 w/GST $13.38 w/GST Min 30 sets / order Min 15 sets / order Supreme Bento Ultimate Bento $8.50/set $15.50/set $9.10 w/GST $16.59 w/GST Min 30 sets / order Min 10 sets / order Premium Bento $10.50/set $11.24 w/GST Min 20 sets / order Orders must be placed 3 working days prior to delivery date Maximum 2 selections per order Food comes in microwavable containers Delivery fee is $15 (incl. GST $16.05) per trip Terms & Conditions apply Classic Bento $7.50/set | $8.03 w/GST Min 30 sets / order Classic Signature Classic Western SET A SET D Hong Kong Mee Tomato Base Spaghetti Spring Onion Fish BBQ Chicken Drumlet Thai Style Beancurd Morocco Spice Baked Cauliflower Loh Han Chye Potato Wedges Spring Roll Classic Malay Classic Indian SET E SET B Nasi Lemak w Sambal Chilli Nasi Briyani Sunny Side Up Rendang Chicken Deep Fried Chicken Wing Mixed Cabbage Stir-Fried Long Bean with Dried Shrimp Sambal Egg Ikan Billis Ah Char Classic Thai SET C Thai Pineapple Rice Thai Style Fried Fish Egg with Shrimp Sautéed Oyster Kai Lan Spring Roll Supreme Bento $8.50/set | $9.10 w/GST Min 30 sets / order Supreme Signature Supreme Thai SET A SET D Yang Chow Fried Rice Thai Pineapple Rice Sambal Fish Tom Yum Fish Lemon Chicken Honey Chicken Mushroom Broccoli Sambal Kai Lan Homemade Ngoh Hiang Curry Samosa Supreme Malay Supreme Indian SET B SET E Nasi Goreng Nasi Briyani Assam
    [Show full text]
  • Weekend À La Carte High Tea Buffet
    Weekend À La Carte High Tea Buffet Saturday, Sunday and Public Holidays, 3.30pm to 5.30pm S$48++/adult, S$24++/child peranakan homemade otak-otak (grilled crustacean mousse with coconut and asian spices) chilli crab kueh pie tee kueh pie tee (crispy top hats filled with braised sweet turnips, egg, prawns and peanuts) ngoh hiang (five-spice pork rolls wrapped with beancurd skin) nyonya rojak (fruit salad with cruller in shrimp paste sauce) western assorted finger sandwich (cucumber and cheese, egg and spring onion, ham and cheese) plain and raisin scones with berry jam and clotted cream babi pongteh (nyonya-style braised pork in fermented soybean sauce) buttermilk fried chicken pulled duck with plum sriracha and cucumber salad served with sweet sauce and chilli sauce baked bbq pork pastry beancurd roll in oyster sauce braised chicken feet char siew pau deep fried fish ball with nyonya curry sauce glutinous chicken rice in lotus leaf har kau (crystal prawn dumpling) jiaozi with szechuan sauce (chicken dumplings) lotus bun mini portuguese egg tart pork ribs in black bean sauce prawn fritter salted egg custard bun siew mai (pork and shrimp dumpling) maggie goreng mee siam nasi lemak with sambal prawn and egg nyonya laksa with sliced fish cake and prawn wok fried radish cake with xo sauce asian chilli crabmeat with man tou fried pork in fermented beancurd kung bao lotus root with cashew nut prawn paste chicken cubes stir fried kam heong egg tofu sweet and sour fried eggplants durian series signature durian pengat durian crème brûlée durian puff durian tiramisu durian waffles tang shui (sweet soup) hot glutinous rice ball with sweet ginger soup papaya snow fungus and almond soup pulut hitam (black glutinous rice) tau suan with youtiao (split mung bean and crullers) yam paste with gingko nut chilled grass jelly, attap seed, longan and red bean chendol (ice topped green panda jelly strands with coconut and gula melaka) mango, pomelo, ice jelly and sago all-time favourite assorted nyonya kueh chocolate / strawberry ice cream seasonal fresh fruit .
    [Show full text]
  • August Weekend Brunch Oscar's a La Carte Buffet 2021
    Weekend Brunch A LA CARTE BUFFET Enjoy unlimited servings from our kitchen. Simply inform us your choices and our team members will personally serve the dishes to your table. THE ICE BAR 1. Seafood Platter Oysters, Prawns, Salmon Sashimi 2. Signature Crab Kueh Pie Tee with Garlic Aioli (N) Crab Meat, Roasted Peanuts and Coriander 3. Signature Taramasalata Pop Black Tobiko, Pickled Beet, Asian Herbs 4. Oscar’s Power Rojak (N) Youtiao, Honey Pineapple, Tau Pok, Guava, Turnip, Rose Apple, Green Mango, Signature Sauce 5. Smoked Duck, Avocado and Piquillo Pepper Brioche Mango Salsa and Green Olive Aioli 6. Classic Truffle Ham & Cheese Jaffle (P) Mesclun PLANT BASED AND WELLNESS 7. Caesar Salad Quail Egg, Romaine Lettuce, Dressing, Croûtons 8. Marinated Norwegian Salmon Mini No - Grain Poke Lettuce, Spiced Dressing, Pickled Purple Cabbage, Cherry Tomatoes, Corn OSCAR’S SIGNATURE 9. Seafood Nasi Lemak (N) Fragrant Rice, Seafood, Chicken Wing, Condiments, Homemade Sambal 10. Oscar’s Seafood Laksa Rice Noodles, Shrimps, Fish Cake, Quail Eggs, Shredded Chicken, Spicy Coconut Broth LOCAL FLAVOURS 11. Ginger Chicken Porridge Scallion, Garlic Chips, Kimchi, Chilli Oil, Fried Youtiao, Sesame 12. Lo Mai Fan (P)(N) Glutinous Rice with Pork, Peanuts and Scallions 13. Nyonya Udang Mentega Deep Fried Prawns with Roasted Coconut, Chillies 14. Double Boiled Chicken and Ginseng Soup with Sweet Corn and Red Dates 15. Beef Rendang Bowl (N) Steamed Rice, Peanuts, Fried Shallots, Scallions and Egg 16. Lian Yong Pau Deep Fried Lotus Bun 17. Chicken Laziji Pao (N) Sichuan Style Fried Chicken, Sambal Mayonnaise, Cucumber and Coriander 18. Sambal Petai Sama Sotong and Egg Fried Rice Wok Fried Spicy Baby Squids with Petai Beans 19.
    [Show full text]