DOCSLIB.ORG

Clubspirit Magazine – April / May 2017

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Clubspirit Magazine – April / May 2017 A Publication of Serangoon Gardens Country Club April – May 2017 ToMum WithLove Flip to page 6 for details Wine & Spirits Affair Page 8 Transforming Your Body with Mark & Eric Page 20 REGULARS | CLUB DIRECTORY MAIN RECEPTION SPORTS & RECREATION Tennis Courts Tel: 6286 8888 FACILITIES Tel: 6286 8888 ext. 340 Daily: 7am – 10pm Daily: 9am – 10pm Billiard Room Off-Peak Hours: Mon – Fri & Eve of PH: 7am – 5pm www.sgcc.com.sg Tel: 6286 8888 ext. 346 Peak Hours: Mon – Fri & Eve of PH: 5pm – 10pm Sun – Fri & PH: 1pm – 10pm Sat, Sun & PH: Whole day FOOD & BEVERAGE OUTLETS Sat & Eve of PH: 1pm – 11pm Tennis training night: Thu 7pm – 10pm Darts Lounge Atrium Cafe Table Tennis (Club Twenty-Two) Tel: 6286 8888 ext. 331 Tel: 6286 8888 ext. 309 Mon – Thu: 4pm – 12am Daily: 8am – 10pm Mon – Fri: 11am – 3pm, 6pm – 10pm Fri & Eve of PH: 4pm – 1am Off-Peak Hours: Mon – Fri & Eve of PH: 8am – 5pm Sat, Sun & PH: 11am – 10pm Sat: 2pm – 1am Peak Hours: Mon – Fri, Eve of PH: 5pm – 10pm Bowling Snack Bar Sun & PH: 2pm – 12am Sat, Sun & PH: 8am – 10pm Tel: 6286 8888 ext. 340 Gardens Bowl Mahjong / Cards Rooms Mon – Fri & Eve of PH: 1pm – 11pm Tel: 6286 8888 ext. 340 Tel: 6286 8888 Sat: 11am – 11pm Mon – Fri & Eve of PH: 1pm – 11pm Sun – Thu & PH: 11am – 12am Sun & PH: 10am – 11pm Sat: 11am – 11pm Fri, Sat & Eve of PH: 11am – 1am Coffee Deli Sun & PH: 10am – 11pm Tel: 6286 8888 ext. 312 Off-Peak Hours: Mon – Fri & Eve of PH: 1pm – 6pm OTHER FACILITIES Mon – Thu & PH: 8.30am – 9pm Peak Hours: Mon – Fri & Eve of PH: 6pm – 11pm Fri, Sat, Sun & Eve of PH: 8.30am – 10pm Sat, Sun & PH: Whole day Jackpot Room Tel: 6398 5362 Club Twenty-Two Gymnasium Sun – Thu & PH (except Wed): 10am – 12am Tel: 6286 8888 ext. 386 Tel: 6286 8888 ext. 331 Wed: 11am – 12am Mon – Thu: 4pm – 12am* Daily: 5.30am – 10pm Fri, Sat & Eve of PH: 10am – 1am Fri & Eve of PH: 4pm – 1am Except during scheduled partial closure for Sat: 2pm – 1am maintenance, 4 times a year where it opens from Kiddieland Sun & PH: 2pm – 12am 6pm onwards. Refer to www.sgcc.com.sg for partial Daily: 9am – 10pm * The Karaoke Lounge opens at 2pm on Tuesdays. Its usage closure dates. on Tuesdays from 2pm – 5pm is strictly for members only. Off-Peak Hours: Daily: 10am – 5pm Lat Salon Peak Hours: Daily: 5pm – 10pm Tel: 6286 8262, by appointment only Crossroads Lounge 11am – 7.30pm, Closed on Mon & PH Tel: 6286 8888 ext. 310 Swimming Pool / Spa Pools Mon – Thu: 4pm – 12am Daily: 5.30am – 10pm Function Rooms / Ballroom Fri & Eve of PH: 4pm – 1am Closed on the last Wednesday of every month unless For bookings, please call 6398 5381 / 387 / 365 Sat: 2pm – 1am otherwise stated. Email: [email protected] Sun & PH: 2pm – 12am Male & Female Changing Rooms Garden Grill Water Play Area Daily: 5.30am – 10.30pm Tel: 6286 8888 ext. 313 Daily: 8am – 8pm Mon – Thu: 12pm – 3pm, 6.45pm – 10pm Closed on the last Wednesday of every month unless Study Room Fri – Sun, Eve of PH & PH: 12pm – 3pm, otherwise stated. Daily: 9am – 11pm 6pm – 10pm Sauna / Steam Bath The Hangout Swatow Garden Seafood Restaurant Daily: 8.30am – 10pm Mon – Thu, Sun & PH: 9am – 12am Tel: 6343 1717 Squash Courts Fri, Sat & Eve of PH: 9am – 1am Weekdays: 11am – 3pm, 6pm – 11pm Tel: 6286 8888 ext. 331 Cambridge Pre-School Weekends, Eve of PH & PH: 9am – 3pm, Daily: 8am – 10pm Tel: 6282 8455 Fax: 6282 8457 6pm – 11pm Off-Peak Hours: Mon – Fri & Eve of PH: 8am – 5pm Mon – Fri: 7am – 7pm Peak Hours: Mon – Fri & Eve of PH: 5pm – 10pm Sat: 7am – 2pm Sat, Sun & PH: 8am – 10pm MANAGEMENT STAFF General Manager Membership Manager Fitness Fun, Cool Water Workout, Swimming Lessons, Goh Juak Kin 6398 5329 Genevieve Lim 6398 5337 Table Tennis, Taijiquan, Qi Gong, Chinese Martial Arts, [email protected] [email protected] Zumba, Piloxing & Mahjong Julia Kong 6398 5352 Personal Assistant to General Manager Sports & Recreation Manager cum Office Manager Casey Chang 6398 5372 Fitness, Taekwondo, Aikido, Yoga, Muay Thai, Darts Jennifer Tan 6398 5301 [email protected] & Swimming [email protected] Bertram Lee 6398 5351 CLUB ADMINISTRATION Bowling Senior Manager (Food & Beverage) Zaleha Hanibah 6398 5353 Adrian Chew 6398 5368 [email protected] Mon – Fri: 9am – 6.30pm Food & Beverage [email protected] Finance Manager Membership 6398 5305 / 323 Jamie Lai 6398 5303 [email protected] Banquet Sales 6398 5381 / 387 / 365 [email protected] Accounts 6398 5325 / 358 [email protected] [email protected] Human Resource Manager Advertisement Bookings Linda Loke 6398 5366 Sports & Recreation Kristen Lee 6398 5332 [email protected] [email protected] [email protected] Chess, Flow Yoga & Golf Data Protection Officer Facilities, Maintenance & Safety [email protected] Manager Terrence Ho 6398 5389 Charles Ling 6398 5311 Billiards, Bridge, Squash, Tennis & Youth [email protected] Zubair Hassan 6398 5354 [email protected] April / May 2017 MCI (P) 069/12/2015 REGULARS 2 President’s Message 3 Club News & Notices 4 In The Spotlight 5 Bouquets / Welcome & Farewell 17 Kids 18 Calendar 35 Affiliated Clubs / Membership Privileges / Golf Privileges SPECIAL 14 Vietnam: A Rustic Journey 20 Transforming Your Body With Mark & Eric UPCOMING 06 Food & Beverage 13 Bar & Lounge 16 Social 21 Sports & Recreation PAST EVENTS 25 Sports & Recreation 31 Social 33 Food & Beverage PATRON-IN-CHIEF GENERAL COMMITTEE COMMITTEE MEMBERS EDITORIAL COMMITTEE Mr Goh Chok Tong Mr Randy Sng Mr Terrence Fernandez Mr Terrence Fernandez Emeritus Senior Minister President Mr Joseph Koh Mr Goh Juak Kin Mr Gilbert Low Ms Genevieve Lim Mr Ansband Tan PATRONS Mr Lee Say Yeow Ms Kristen Lee Mr Christopher Tan Mrs Lim Hwee Hua Vice-President Ms Chin Xiu Yi Mr George Yeo Mr James Tan Graphic Design: Imp Studio Ms Sylvia Lim Dr Edmond Tan Mr Tan Yew Teong Honorary Secretary Printing: Oversea Supplies Pte Ltd CONVENORS TRUSTEES Mr David Lee Billiards Mr Hendrick Koh Ms Wong Sook Yee ClubSpirit is a bi – monthly publication of Mr Edward Tan Bowling PPA BBM PBM Honorary Treasurer Serangoon Gardens Country Club. Mr Ronnie Ng Chess 22 Kensington Park Road Singapore 557271 Mr Ramel Ang Darts Mr Anthony Tan Mr Peter Chia Tel: 6286 8888 Fax: 6398 5355 Mr Eddie Ng Fitness www.sgcc.com.sg Mr Pao Kiew Tee Assistant Honorary Secretary Mr Aaron Lim Golf Mr Edwin Lee Squash All rights reserved. Copyright. No article may be reprinted in part or in full Mr Frederick Kang Ms Lam Wai Leng Swimming without the permission of the publishers. The information published in this magazine is correct at the time of printing. The views and opinions expressed Assistant Honorary Treasurer Mr Steven Lee Tennis in the magazine are not necessarily that of the Club’s. The Club accepts no responsibility for the quality of goods and services advertised. REGULARS | PRESIDENT'S MESSAGE Dear Members We are constantly improving the Club’s facilities to provide Occupy the kids during the school holidays with our series members with a pleasant and enjoyable experience. In late of workshops which include balloon twisting, clay sculpting February, we upgraded the air conditioning system at the and face painting. Let the kids explore their creativity through Gym to provide a more comfortable workout environment these fun workshops. Embark on an educational journey with for our gym users. The Heliconia Wing’s lift upgrading your little ones and learn how waste is being managed as project will be completed in mid-April and the lift will be well as the importance of reduce, reuse and recycle at our serving all levels of the building. The upgrading work was half-day trip to Pulau Semakau. necessary to comply with the Singapore Civil Defence Force (SCDF) and Building & Construction Authority (BCA) As the Club embarks on its very first SGCC coffee table book lift safety and operational requirements. This two-month on the Club’s history, we would like for members to be part of long project involves changing the entire lift carriage and this meaningful project through sponsorship. This book offers enhancing the lift lobby areas. I truly appreciate members lots of interesting information about the Club’s early years, and guests’ patience and kind understanding. the people, the transformation and major developments of the Club‘s 62-year history. In return for your generosity, Our annual Sports Appreciation Nite was held on 3 March you will receive a complimentary copy of the coffee table 2017. It was a significant evening for the Club to recognise book, an invitation for two to the SGCC Coffee Table Book the efforts of the sports fraternity in promoting sports and Launch and special acknowledgement in the book. Interested contributions from our athletes in bringing glory to the Club members can approach the Membership Relations team for through their achievements at inter-club and national levels. more details. This year, 7 outstanding sportsmen and sportswomen were presented with the Sports Merit Awards. Please join me in We will be having our 60th Annual General Meeting (AGM) congratulating our award winners. Well done, Team SGCC! on 24 June 2017 at Kensington Ballroom 1 at 1pm. I would like to invite all members with voting rights to attend. Lunch In our continuous efforts to better engage our members, will be provided for attendees from 11.30am onwards. I look we are piloting a focus group discussion session to gather forward to seeing you.
Load more

Recommended publications
  • Kushiyaki Nobu Special Appetisers Anticucho
    KUSHIYAKI NOBU SPECIAL APPETISERS Beef 125.00 Shrimp 100.00 Hot Miso Chips – Tuna and Salmon 85.00 Chicken 90.00 Salmon 120.00 Nobu Tacos – Tuna and Salmon 105.00 Nobu Tacos – Lobster and Scallop 155.00 ANTICUCHO PERUVIAN STYLE SKEWERS Crispy Rice 95.00 Yellowtail Sashimi with Jalapeno 120.00 Chicken 95.00 Beef 125.00 Salmon Karashi Su Miso 120.00 Salmon 120.00 Tuna Tataki with Ponzu 115.00 White Fish Sashimi with Dried Red Miso 110.00 TEMPURA Tuna Tempura Roll 100.00 2 Pieces Per Order Beef Tataki with Onion Ponzu 130.00 Asparagus 50.00 Tofu 22.00 CEVICHE Avocado 22.00 Enoki Mushroom 40.00 Bell Pepper 18.00 Erynge Mushroom 40.00 Seafood 95.00 Broccoli 20.00 Shitake Mushroom 38.00 Rock Shrimp 100.00 Carrot 18.00 Shojin (Mixed Vegetables) 75.00 Lobster 135.00 Eggplant 18.00 Kakiage 120.00 Tomato 126kcal 70.00 Green Beans 20.00 White Fish 48.00 Onion 18.00 Shrimp 60.00 NEW STYLE SASHIMI Pumpkin 18.00 Scallop 80.00 Sugar Snap Peas 20.00 Squid 48.00 Salmon 125.00 Tuna 125.00 Sweet Potato 18.00 Beef 115.00 Tofu 80.00 Zucchini (Courgette) 18.00 Whitefish 125.00 Langoustine 280.00 Scallop 220.00 NOBU SET DINNERS Oysters 175.00 Served with Miso Soup and Rice TIRADITO Tempura Dinner 185.00 Sushi Dinner 235.00 Whitefish 71kcal 125.00 Octopus 120.00 Sashimi Dinner 315.00 Langoustine 280.00 Scallop 220.00 Salmon Teriyaki 225.00 Chicken Teriyaki 225.00 OYSTERS Chicken with Wasabi Pepper Sauce 225.00 6 Pieces Per Order Tenderloin of Beef Teriyaki 245.00 Tenderloin of Beef with Wasabi Pepper Sauce 245.00 Nobu Salsa 175.00 Tiradito 175.00 Shrimp Spicy Garlic 260.00 Maui Salsa 175.00 Mixed 175.00 SOUP & RICE TARTAR WITH CAVIAR Miso 45.00 Tuna 165.00 Clear 50.00 Salmon 165.00 Spicy Seafood 75.00 Yellowtail 165.00 Rice 45.00 Lobster 220.00 HEALTH OPTION SERVICE CHARGE IS NOT INCLUDED.
    [Show full text]
  • Tsukuba Innovation Plaza Tsukuba Center Bld. Square
    May 12th (Sat) 12:00pm - 6:00pm, 13th (Sun) 10:00am - 5:00pm Tsukuba Center Bld. Square Tsukuba City Society of Commerce and Industry International Exchange Fair No. Shop Contents No. Shop Contents No. Group/Country Contents No. Group/Country Contents Meat (pork or beef) on Introduction of French Fried chicken, yakitori, ESPACE・TSUKUBA- 1 Ichinoya 20 Yoshimura Meat skewers grilled over 26 culture with books & 44 Papa chef 【Turkey】 Kebabs, long potato FRANCE 【France】 fried noodles, mixed rice charcoal posters Sanzokuyaki Mongolian cuisine（dishes with Inamura Cold Sweets Group Jamm SENEGAL Senegalese cuisine (mafe, Mongolian traditional 2 Shaved ice, dish ice 21 Tsukuba Ham (Grilled food) 27 45 meat, wheat flour, onion, garlic, and 【Senegal】 Senegalese chicken, fataia) food 【Mongolia】 Shop yogurt drink oil） African Home Cuisine Hyakkotei , Tsukuba Fried rice, fried noodles, spring Take-out Shop, Kenya cuisine Champs de ble French local specialties (galette, cr rolls, dandan noodles, fried SHIDAMO 3 22 Fried Tsukuba chicken 28 46 êpe, cidre, wine, soft drink） University chicken, shrimp with mayonnaise Rakuen 【Kenya】 (pilaf, samosa,mandazi） 【France】 Indian curry, tandoori Asian Kitchen Sri Lanka cuisine Fried-soup-dumplings, Taiwan B-grade gourmet Indian Curry Japan-China friendship shou zhua bing (chinese pancakes), fried stick 4 chicken, samosa, draft Shouette Garlic sauteed pork bowl 29 AMMA CURRY (cotton candy, choco 47 GUNS organizations 【China】 gyoza (dumpling), sesami balls, Taiwan lu rou fan beer, lassi 【Sri Lanka】 banana) (braised
    [Show full text]
  • WINTER 2020 FOOD PEOPLE BELLYING up Cater to More Than the Bros at the Bar
    FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Peru Now Bellying Up Less is More Critic’s Choice Charting a global course, More than bros at the bar, A money-saving, food waste Words to heed, page 16 page 49 checklist, page 66 page 54 Sharing the Love of Food—Inspiring Business Success ROLL SOUTH WINTER 2020 ROLL SOUTH GLOBAL TAKES LEAD THE WAY FOOD PEOPLE BELLYING UP Cater to more than the bros at the bar. 49 SPEAK EASY Los Angeles Times restaurant critic Winter 2020 Bill Addison on the most exciting USFoods.com/foodfanatics dining city in America. 54 ROAD TRIP! Trek through the Bourbon Trail. 58 Small business is no small task. MONEY & SENSE So Progressive offers commercial auto and business NOW THAT’S EATERTAINMENT! insurance that makes protecting yours no big deal. When diners want more than each other’s company. Local Agent | ProgressiveCommercial.com ON THE COVER 61 Mexican influences reach the South LESS IS MORE when sweet potatoes When it comes to food waste, and masa come together for collard it pays to be scrappy. green wrapped 66 tamales. Get the recipe on page 38. IN EVERY ISSUE TREND TRACKER What’s on the radar, at high alert or fading out? 46 FEED THE STAFF Revised tipping and service fee models address wage disparities. FOOD 52 DROP MORE ACID IHELP Housemade vinegars cut waste Text services provide diners and control costs. another way to order delivery. 4 69 PERU NOW PR MACHINE Peruvian cuisine charts a How to tranquilize the online trolls. multicultural course.
    [Show full text]
  • Kushiyaki Dining Concept in Singapore, Where Affordable, Quality Japanese Fine Duo Maki 24.6 Cuisine Is Served in an Elegant, Contemporary Setting
    INDIVIDUAL PLATTER 2-Type Maki Shin Kushiya is one of the first Japanese restaurants to introduce the kushiyaki dining concept in Singapore, where affordable, quality Japanese Fine Duo Maki 24.6 cuisine is served in an elegant, contemporary setting. Deep-fried soft shell crab sushi roll topped with sesame seeds (8 pcs); avocado, crabstick and Fiery Twins Maki 31.8 The spirit of kushiyaki lies in the skillful prawn roe sushi roll (8 pcs) Premium Gyu Platter 30.4 Gyu Platter 22.8 preparation and grill of Shin Kushiya’s Rock lobster paired with sweet omelette in a sushi signature kushiyaki skewers, reflecting roll (8 pcs); flamed salmon sashimi slices, crabsticks, the time-honoured traditions and culinary Selection of premium beef skewers; (from left) Selection of beef skewers; (from left) Gyu cucumber with 2 types of topping: Ikura / spicy craftsmanship of kushiyaki in Japan. Gyu Karubi, Gyu Negi Maki, Wagyu, Gyu Enoki Maki, Cheese Maki, Gyu Negi Maki, Gyu Enoki Maki, mayonnaise and bonito flakes (8 pcs) ‘Black Angus’ Ribeye Gyu Aspara Maki, Gyu Karubi Platter for two Platter Shin Buta Platter 17.2 Selection of pork skewers; (from left) Negi Shio Ton Toro, Buta Negi Maki, Cheese Maki, Lavish Two Platter 59.8 Black Pepper Kurobuta Pork, Aspara Maki Buta Platter 15.8 (From left) Pumpkin Croquettes (2 pcs), Tebasaki (2 sticks), Salmon Mentai (2 sticks), Kabocha (2 sticks), Avocado Ebi Maki (4 pcs), Sake Toro Nigiri (2 pcs), Maguro Nigiri (2 pcs), Selection of premium pork skewers; (from top) Edamame, Salmon Carpaccio (6 pcs) Aspara Maki, Negi
    [Show full text]
  • February Menu in Order to Provide Timely Food & Service, We Do Meiji Not Seat Parties Larger Than Ten
    Izakayas are vibrant and casual Japanese pubs that serve drinks and small seasonal dishes that are meant to be shared February Menu In order to provide timely food & service, we do Meiji not seat parties larger than ten We serve all natural meat and locally grown produce when available To prepare our plates in a timely manner, we do not accommodate any menu substitutions 20% gratuity will be added to parties of six or more We charge 50 cents per item for to-go orders To-Go orders only taken in person “V” is for vegetarian, “GF” is for gluten free *Consuming raw or undercooked meats, poultry, Open daily 5pm to Late seafood, shellfish or eggs may increase your risk of foodborne illness Our restrooms are labeled “Water Closet” Kobachi Soup - Rice - Noodles (tiny dish) Wakame Salad 4 Curry Udon 12 Seaweed salad, cucumber, dashi, shoyu sauce Udon noodles, dashi broth, carrots, onion, thinly sliced beef, scallions Japanese Pickles 3 V GF Smoked Steelhead O’Cyazuke 6 GF House-made cucumber pickles House-smoked steelhead, seasoned dashi, fresh wasabi, shredded nori, radish sprouts, steamed white rice Miso Egg* 3 V GF Marinated soft-boiled egg Keema Curry 12 Kimchi 4 GF Seasoned ground pork, tomato, garlic, coconut oil, heavy cream, steamed rice, spicy pickled onion House-made napa cabbage Mentaiko Spaghetti* 9 Edamame 4 V GF Squid ink spaghetti, mentaiko, daikon, oyster mushrooms, nori, goat butter, Soybeans, Korean roasted solar salt radish sprouts Rayu Edamame 5 V GF Vegetable Hot Pot 11 V GF Soybeans, house-made rayu chili oil, garlic Shiitake
    [Show full text]
  • 1 Dia Re a a the #13 F a E 8 K Re a a I Jaka A
    We ae gme & feh - heefe a ime ma fid l. f ae i a h kidl if a he ime f lacig de. #1 dia Reaa The #13 f a e 8 K Reaa i Jakaa tem Name/Description Price Rp'000 Net EXCL Ta & Service 18.25% NANZA - Naan Pia SPNATCH / Margarita/Mshrooms/Chicken Tikka 90 110 PRAWN ฀ BASL SPECAL OTHER APPETZERs PAPD CHAT - Crispies Dipped in Dahi Yoghrt 50 ith Potato and seet sor saces SAMOSAs - 4 Spiced Potato filled trianglar pastr, & 65 or ell knon fresh coriander Chtne CHCKEN TKKA or GREEN MNT CHCKEN TKKA 70 MUNG DAL KACHOR (2 PCs Abot 9-10 CM Diameter) 80 PANEER TKKA 100 CURRES & VEGETABLES NON VEGETARAN WA me : +62 811 1688819/ 818 066 88 917 VEGETARAN PANEER Call : 021 2270 6042 / 6042 2270 Call : 021 ^^ Medim Sie Bol Yoghrt, Milk, (Both Greenfields) Spices, Shkria Basmati Rice, Pickles & Le Gao Coffee-Beans/Podered also aailable. Kindl-no change or cancellation once order is confirmned. 2 / Sep'20 Cee Te W Yaca BASMAT PLAF & RCE Vegan 95 Pilaf-Veggies, Peas & Potato Pilaf-Yello ith Methi (Fengreek), Peas & Califloer Vegan 105 Pilaf-Caramalised Onion & Egg 100 Birani-Chicken/Mtton 125/150 Birani-Vegetables 95 White Basmati ^^ Vegan 45 BREADS-Large sie Plain Naan Veg 35 Garlic Naan Veg 40 Chicken Masala Stffed 50 Tandoori Roti Whole Wheat Vegan 30 Paneer/Cheese Naan Veg 50 Chapatis - 3 Thin Whole Wheat Breads Pffed on hot plate Veg 52 DESSERTS KULF Home made ce Cream (a aaiabe fa & ice) 70 Net Glab Jamn 70 Net ^^ Medi Sie B Yoghrt, Milk, (Both Greenfields) Spices, Shkria Basmati Rice, Pickles & Le Gao Coffee-Beans/Podered also aailable.
    [Show full text]
  • Suishin Restaurant Soup Or Salad
    Appetizers Lunch Menu Age Dashi Tofu...............................................................................6.25 11:30AM-2:00PM Daily Deep-fried tofu in a light sauce. Shrimp Tempura…………………………………………..……..11.50 Yakitori...........................................................................................6.75 Deep-fried shrimp and vegetables. Skewered chicken marinated in teriyaki sauce. Chicken Tempura……………………………………………..……..10.75 Tako Yaki (6pcs)............................................................................7.25 Chicken and vegetables deep-fried. Octopus Dumplings. Seafood Tempura……………………………………………………13.95 Haru Maki......................................................................................5.95 Lightly battered shrimp, scallops and fresh vegetables. Egg rolls served with our special sauce. Salmon Teriyaki………………………………………………………..11.95 Beef Kushiyaki...............................................................................7.50 Fresh salmon broiled with teriyaki sauce. Full flavored, marinated grilled beef on a skewer. Chicken Teriyaki…………………………………………...….….…10.50 Negimaki.........................................................................................7.25 Boneless chicken broiled with teriyaki sauce. Fine beef rolled with scallions before grilling. Beef Teriyaki……………………………………………….…..11.25 Kushi Katsu....................................................................................6.75 Tendered beef steak grilled with teriyaki sauce. Skewered pork lightly breaded and deep-fried. Yaki Niku………………………………………………………....…...11.50
    [Show full text]
  • Dinner Menu 1 Appetizer Salad
    Dinner Menu 1 Appetizer Salad Bar (Lolo rosa, Butterhead, Frisee) Cherry tomato, carrot, cucumber, red onion ring Nook Creation dressings Orange dressing, basil pesto, lemon dressing, thousand island, French dressing, olive oil, raspberry vinaigrette, Italian dressing Create your own Caesar salad (Baby romaine, shaved parmesan cheese, turkey ham chips & crouton) Antipasto corner Pitted olive, black olive, dried tomato in oil, mushroom confit, artichoke, caper, cocktail onion Mix salad Walrdolf Chicken Salad with Toast Nut and Golden Raisin Chilled Soba Noodle with Scallion and Leek Nicoise Salad with Olive Vinaigrette Local compose salad Nyonya Style Pineapple Salad Lemon and Pomegranate Cous Cous with Shrimp Spicy Cucumber with Onion, Lemongrass Salad Sambal belacan, cencaluk, tempoyak Cold cut Smoked chicken, smoked mackerel Poached prawns, mussels Lemon wedges, Tabasco sauce Soup Station Smoked Tomato Veloute “V” Soup Ekor Utara (Bergedil, soo hoon, nasi impit, kacang, sambal rawit) Bread selection Selection of our freshly baked bread and rolls Unsalted butter, olive oil & pesto Signature dishes Crispy fried corn chip with beef bolognaise and jalapeno pepper and parmesan cheese Pizza Margarita pizza “V” Chicken Satay pizza Carving Lamb Tandoori with mint sauce, onion Pickle & Raita Citrus Salt Crusted Salmon Western hot selection Miso Glaze Beef Meat Ball with Berries Fish Picatta with Lemon Capers Sauce B&W Pasta with Asparagus and Pine Nut “V” Vegetable Ratatouille “V Sous Vide Chicken Breast with Spicy Chocolate Sauce– Sauces Lemon
    [Show full text]
  • SIGNATURE LUNCH LUNCH Comblnations LUNCH ENTREES
    LUNCH ENTREES Served with Clear Onion Soup or Organic Soy Bean Soup, or Salad with Ginger Dressing, Hibachi Mixed Vegetables,Two Signature Dipping Sauces and Steamed Rice. (Steamed Rice May Be Substituted with Fried Rice for $2.50 extra) Sesame Chicken 12.99 Samurai Shrimp 14.99 Teriyaki Steak 15.99 Teriyaki Chicken 12.99 Colossal Shrimp 16.99 New York Steak 16.49 Spicy Chicken 12.99 Hibachi Scallop 15.99 Filet Mignon 18.99 Lemon Chicken 12.99 Seafood Combination 16.49 Rib Eye Steak 17.99 YAKISOBA Yakisoba with Vegetables 12.49 with Chicken 14.99 with Shrimp 15.99 with Steak 16.99 VEGETARIAN Tofu Delight 14.99 Vegetable Delight 12.99 LUNCH COMBlNATIONS Sesame Chicken Filet Mignon with Samurai Shrimp 16.99 with Sesame Chicken 20.99 with Hibachi Scallop 17.49 with Samurai Shrimp 21.99 with Hibachi Scallop 22.99 New York Steak Rib Eye Steak with Sesame Chicken 18.99 with Sesame Chicken 19.49 with Samurai Shrimp 19.99 with Samurai Shrimp 20.49 with Hibachi Scallop 20.49 with Hibachi Scallop 21.99 SIGNATURE LUNCH Edo 28.49 Miyako 29.49 New York Steak, Sesame Filet Mignon, Sesame Chicken and Samurai Chicken and Samurai Shrimp or Hibachi Scallop Shrimp or Hibachi Scallop GIFT CARDS Shogun Gift Cards are available for all occasions and are very easy to use. The gift cards are available in any denomination to fit your budget and valid at all of our Shogun Restaurants. They make memorable and impressive gifts for someone special. PASADENA • LA VERNE • CORONA • TEMECULA SAN MARCOS • SAN DIEGO • PALM DESERT JIRO'S JAPANESE RESTAURANT • RANCHO CUCAMONGA
    [Show full text]
  • Nobu Peth Lunch Menu
    NOBU PERTH LUNCH MENU NOBU SIGNATURE DISHES HOT Black Cod Miso 48 Nasu Miso 15 Seared Scallop with Jalapeño Salsa 29 Creamy Spicy Crab 27 Tasmanian Ocean Trout with Crispy Spinach 34 Scallop with Wasabi Pepper or Spicy Garlic Sauce 32 Prawn with Wasabi Pepper or Spicy Garlic Sauce 32 Pepper Crusted Seabass with Balsamic Teriyaki 48 Nobu Style Fish and Chips 30 Squid Pasta with Light Garlic Sauce 26 Vegetable Spicy Garlic Sauce 20 Pork Belly Spicy Miso Caramel 29 COLD Yellowtail Sashimi with Jalapeño 28 Seared Tuna Wasabi Salsa 34 Octopus Carpaccio 26 Spicy Tuna Crispy Rice 25 Tuna Tataki with Tosazu 32 Beef Tataki with Onion Salsa, Garlic Chips and Ponzu 29 Nobu Style Ceviche Mix Seafood 26 Tomato 12 Lobster 40 WOOD OVEN Rib Eye with Yuzu Truffe Sauce or Truffe Teriyaki Sauce 54 Rib Eye (500gm) with Shiitake Truffe Butter 65 Roasted Cauliflower with Jalapeño Salsa 22 Half Lobster with Yuzu Truffe Butter 95 NOBU LUNCH SPECIAL Includes Miso Soup & Small Salad Chicken Teriyaki or Anticucho Jyu 32 Beef Tenderloin Teriyaki or Anticucho Jyu 40 Una Jyu 45 Seafood and Vegetable Tendon 32 Vegetable Tendon 16 Sushi Lunch 40 - 7 Piece Chef’s Choice Sushi & Spicy Tuna Soft Shell & Sashimi Combination 35 Chirashi 40 NOODLE All Noodles served with a Small Salad Chicken Udon 32 Seafood Udon 32 Vegetable Tempura Udon 18 Tenderloin Chuka Soba Noodle Soup “Nobu Style Ramen” 35 EDAMAME Edamame with Sea Salt 8 Spicy Truffe Flavoured Edamame 13 SALAD Field Greens Salad with Matsuhisa Dressing 14 Shiitake Salad with Spicy Lemon Dressing 17 Lobster Shiitake Salad Spicy Lemon Dressing 82 Sashimi Salad with Matsuhisa Dressing 35 Cucumber Sunomono with Amazu 12 Spinach Salad with Dry Miso 23 Warm Mushroom Salad with Yuzu Dressing 26 YAKIMONO Choice of Sauces: Wasabi Pepper, Anticucho, Teriyaki, or Balsamic Teriyaki.
    [Show full text]
  • Here's What We Think You Should Order at Chef Morimoto's Two New
    HONOLULU MAGAZINE – October 11, 2018 Here’s What We Think You Should Order at Chef Morimoto’s Two New Restaurants After closing one restaurant, the Iron Chef opened two more at the ‘Alohilani Resort: Momosan Waikīkī and Morimoto Asia. By Mari Taketa Gyukotsu ramen with a side of kushiyaki and a soft-boiled egg at Momosan Waikīkī. Photos: STEVE CZERNIAK It was a long 14 months between the shuttering of Morimoto Waikīkī at The Modern Honolulu and Morimoto Asia’s opening at the ‘Alohilani Resort, down at the other end of the Kalākaua strip. We have to admit we missed the flash of Masaharu Morimoto’s HONOLULU MAGAZINE – October 11, 2018 appearances, but then again, during those 14 months Waikīkī transformed into one of O‘ahu’s hottest dining scenes, with even jaded locals trading tips on parking and driving in to eat. But that’s been largely on the ‘Ewa side of the strip. Things were quiet at the Diamond Head end—until February. With a blast of firecrackers, a lion dance and a 60-foot ‘ahi sushi roll at a jam-packed opening party, the ponytailed celebrity chef was back. Now his two new restaurants sit one atop the other on a prime corner across from Kūhiō Beach: Morimoto Asia Waikīkī, upstairs at the ‘Alohilani, and Momosan Waikīkī right below. One opened the day after Valentine’s Day and the other three months later. So what’s the difference, and should you go? After multiple visits to each, here are the highlights. SEE ALSO: 6 Reasons to Try Morimoto Asia Waikīkī's New Happy Hour Right Now Tsukemen-dipped ramen.
    [Show full text]
  • Nobu Lana'i Dinner Menu
    NOBU LANA’I DINNER MENU NOBU CLASSIC COLD Lobster Ceviche on Butter Lettuce (2 pc minimum) 11/pc Bigeye and Bluefin Toro Tartar MP Yellowtail Jalapeño 28 Local Whitefish Dry Miso 28 Sashimi Salad with Matsuhisa Dressing 32 Local Whitefish Tiradito, Nobu Style 28 Kelp Salad 15 New Style Sashimi ‐ Salmon or Whitefish 28 Seafood Ceviche, Nobu Style 19 Lobster Salad with Spicy Lemon Dressing MP Spinach Dry Miso Salad 21 HOT Black Cod with Miso 40 'Squid 'Pasta' with Light Garlic Sauce 29 Rock Shrimp Tempura ‐ Creamy Spicy or Butter Ponzu 26 Black Cod Miso in Butter Lettuce (2 pc minimum) 9/pc Pan Seared Scallops with Jalapeño Salsa (3 pc minimum) 9/pc Beef 'Toban‐Yaki' 54 Seafood 'Toban‐Yaki' 38 Maine Lobster ‐ Wasabi Pepper Sauce or Tempura MP Prime Tenderloin with Teriyaki, Wasabi Pepper, or Anticucho 54 SHUKO SNACKS Edamame ‐ Sea Salt 8 Edamame ‐ Spicy Garlic 9 Edamame ‐ Truffle 12 Crispy Brussels Sprouts ‐ Tomatillo Salsa 15 Grilled Shishito ‐ Denmiso 10 Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. NOBU NOW COLD Local Lāna'i Garden Salad, Yuzu Dressing 20 Crispy Shiitake Salad, Truffle Goma Dressing 26 Crispy Rice with Spicy Tuna 28 Lāna'i Venison Tataki Style 46 Wagyu Butter Lettuce, Lilikoi Denmiso, Pickled Daikon 16/pc Ahi Wasabi Salsa 32 Big Island Hearts of Palm, Jalapeño Dressing 26 HOT Hamachi Kama, Avocado, Tomato, Jalapeño Tosazu 40 Takumi Slider (2 pc minimum) 15/pc Grilled Local Venison Chops, Anticucho Sauce 52 Local Whitefish Tempura,
    [Show full text]