01 本樓叉燒包$4.95 House Special Roast Pork Bun 02 豆苗餃$5.25

Total Page:16

File Type:pdf, Size:1020Kb

01 本樓叉燒包$4.95 House Special Roast Pork Bun 02 豆苗餃$5.25 NYC CHINATOWN’S FIRST DIM SUM PARLOR OPEN AND OPERATING SINCE 1920 點心 DIM SUM 01 ★本樓叉燒包 $4.95 13 r Y 凈腸粉 $3.00 House Special Roast Pork Bun Plain Rice Rolls Steamed wheat flour bun filled with pork and Steamed rice flour noodles drizzled with sweet caramelized onions soy sauce 02 ★ 豆苗餃 $5.25 14 r Y 芫茜蔥腸 $4.00 Shrimp and Snow Pea Leaf Dumplings Cilantro and Scallion Rice Rolls Minced shrimp with snow pea leaf greens in Steamed rice flour noodles with cilantro and homemade open-faced wheat wrappers scallion, and sweet soy sauce 03 ★ 蝦燒賣 $5.25 15 r 蝦腸 $5.25 Shrimp Siu Mai Shrimp Rice Rolls Minced shrimp, steamed wonton wrappers Steamed rice flour noodles with shrimp; sweet soy sauce drizzled on top 04 鸡烧賣 $5.00 16 r 牛肉腸 $5.00 Chicken Siu Mai Beef Rice Rolls Minced chicken in wonton wrappers Steamed rice flour noodles with minced beef; sweet soy sauce drizzled on top 05 燒賣 $5.00 17 r Y 齋腸粉 $4.50 Pork Siu Mai Vegetarian Rice Rolls Minced pork, mushrooms, and shrimp steamed Assorted vegetables and mushrooms wrapped in wonton wrappers in rice noodles with soy sauce on top 06 蝦餃 $5.25 18 排骨腸 $7.00 Shrimp Dumplings Rice Roll with Spare Ribs Minced shrimp in handmade wheat wrappers Steamed rice flour noodles topped with spare ribs in black bean sauce 07 Y羅漢齋餃 $4.50 19 Y 炸軌腸 $5.50 Vegetarian Dumplings Rice Roll with Fried Dough Mixed vegetables and mushrooms in Fried dough wrapped in rice noodles and homemade tapioca starch wrappers drizzled with sweet soy sauce 08 小籠包 $5.25 20 鍋貼 $4.50 Shanghainese Soup Dumplings Pan-Fried Pork Dumplings Pork-filled dumplings filled with broth Minced pork wrapped in wheat wrappers 09 鳳爪 $4.50 21 ★ 煎水餃 $5.00 Chicken Feet House Special Pan-Fried Dumplings Chicken feet boiled tenderly with vinegar and Pork, shrimp, and mushroom-filled dumplings sugar, then steamed with black bean sauce in homemade wheat wrappers 10 蒸肉排 $4.50 22 ★ 煎鸡饺 $5.00 Steamed Spare Ribs Pan-Fried Chicken Dumplings Spare ribs marinated in garlic and black bean Chicken and napa cabbage-filled dumplings in sauce homemade wheat wrappers 11 r 鮮竹卷 $5.00 23 九菜餃 $5.25 Steamed Bean Curd Skin Rolls Pan-Fried Shrimp and Chive Dumplings Minced pork, shrimp, bamboo shoots and Minced shrimp and chives in homemade mushrooms wrapped in bean curd skin tapioca starch wrappers 12 臘味糯米飯 $6.25 24 羅蔔糕 $5.00 Sticky Rice with Chinese Sausage Turnip Cakes Steamed sweet rice with Chinese sausage, Grated turnip, dried shrimp and Chinese minced pork and dried shrimp sausage; served with Hoisin sauce 點心 DIM SUM 廚師推介 CHEF’S SPECIALS 25 ★ Y 蔥油餅 $4.75 40 Y 豉油皇炒麵 $12.50 Scallion Pancakes Pan-Fried Noodle in Superior Soy Sauce Wheat flour batter mixed with scallions, then Thin Chinese noodles stir-fried with scallions, pan-fried onions, bean sprouts 26 ★ 本樓香酥春捲 $7.50 41 Y 雞蛋炒飯 $11.50 Original “OG” Egg Roll Egg-Fried Rice Chicken, vegetables, and mushrooms rolled in Fried rice with scrambled eggs, peas, and egg crepe, fried with homemade batter scallions 27 Y 春捲 $4.75 42 蝦仁蛋炒飯 $13.95 Spring Rolls Shrimp and Egg-Fried Rice Mixed vegetables and mushrooms in thin flour Fried rice with baby shrimp, scrambled eggs, wrapper peas and scallions 28 r 炸蝦丸 $5.25 43 r Y 蠔油唐芥蘭 $10.00 Fried Shrimp Balls Chinese Broccoli in Oyster Sauce Fried minced shrimp balls Chinese broccoli blanched and served with oyster sauce 29 r 炸蟹鉗 $5.25 44 r Y 蠔油菜心 $10.00 Fried Crab Claw Chinese Greens in Oyster Sauce Fried minced shrimp wrapped around single Seasonal Chinese greens blanched and served crab claw with oyster sauce 30 r 煙肉捲 $5.25 Shrimp and Bacon Rolls 甜品 DESSERTS Minced shrimp wrapped with bacon, then deep fried 31 r 鮮蝦腐皮捲 $5.25 45 r Y 煎堆仔 $4.00 Fried Shrimp with Bean Curd Skin Fried Sesame Balls with Lotus Paste Minced shrimp and chopped celery wrapped in Lotus paste wrapped in rice flour dough, then bean curd skin rolled in sesame seeds 32 r 釀茄子 $5.25 46 Y 杏仁餅 $2.00 Stuffed Eggplant Almond Cookie Eggplants and deep-fried shrimp paste; served Light cookie with shortbread-like texture with brown sauce and scallions 47 Y 蓮蓉包 $4.50 Steamed Lotus Buns 廚師推介 CHEF’S SPECIALS Lotus paste in steamed buns 33 ★ 本樓湯餃 $6.00 48 Y 流沙包 $4.50 House Special Dumplings in Soup Steamed Phoenix Buns Dumplings filled with pork, shrimp and Yolk-filled buns, delivering a flavor profile of mushrooms in chicken broth with vegetables both sweet and salty 34 ★ 本樓牛肉湯餃 $6.00 49 Y 红豆包 $4.50 Minced Beef Dumplings in Soup Steamed Red Bean Buns Marinated minced beef dumplings in chicken Red bean paste encased in steamed buns broth with vegetables 35 ★ 本樓鸡肉湯餃 $6.00 Chicken and Cabbage Dumplings in Soup FACEBOOK: @nomwah Chicken and napa cabbage dumplings in chicken broth with vegetables TWITTER: @nomwah 36 ★ XO 醤炒羅蔔糕 $11.50 INSTAGRAM: @nomwahteaparlor Turnip Cake with XO Sauce Turnip cake stir-fried with chili peppers and XO ★ 必須一試特有傳統點心 Nom Wah exclusive sauce (contains pork, scallops, shrimp) r 麵筋 Gluten-free* Y 齋菜 37 椒盐大蝦 $13.95 Vegetarian Salt and Pepper Shrimp NOTE : Cash and American Express are the only accepted Unpeeled deep-fried shrimp seasoned with salt and pepper methods of payment. 38 椒鹽骨 $13.95 Please let your server know of dietary restrictions or preferences, including but not limited to: shellfish and/or gluten allergies, Salt and Pepper Pork Chops gluten-free soy sauce, or to have sauce on the side. Fried pork seasoned with salt and pepper *If you have celiac disease, please be aware that there is a chance of cross-contamination in food prep with gluten products. 39 京都骨 $13.95 Sweet and Sour Pork Chops Thoroughly cooking foods of animal origin such as beef, eggs, Fried pork seasoned with A1 Steak Sauce and fish, lamb, pork, poultry, or shellfish reduces the risk of foodborne Worcestershire sauce illness. Individuals with certain health conditions may be at high risk if these foods are consumed raw or undercooked..
Recommended publications
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • Talindo Delivery Menu
    DELIVERY & TAKEOUT MENU Starters Mains 15,000 Sweet & Spicy Wings 3,500 Fillet Mignon chicken wings in a sweet & spicy glaze topped with 250g of South African steak, grilled to your spring onion & sesame seeds preferance and served with a choice of sauce Fritto Misto 4,500 Lobster XO 24,000 fresh calamari & prawns, pan-floured and served off-shell in our creamy cognac based deep-fried served with lemon & tartar sauce XO sauce, baked with a Parmesan crust on the side Bacon Wrapped Chicken 4,500 Spicy Tomato Prawns 13,000 in an herby spicy tomato sauce with red & green Chicken strips wrapped in bacon & served in a mild chili sauce peppers Hot Honey Prawns 6,500 Tiger Prawns 13,500 crispy prawns served with our hot honey with a delicate garlic butter sauce sauce, chili & sesame Grilled Salmon 16,500 5,000 Kamikaze Prawns with rocket, cherry tomatoes & lemon sauce crispy prawns in tempura served with our Asian inspired kamikaze sauce, chili & sesame Chili Fish 7,500 Suya Drumettes grilled croaker served in spicy tomato sauce 3,500 with red & green peppers marinated in our house suya blend, sliced tomatoes, onions & served with a yogurt dip Grilled Chicken 4,500 Kamikaze Cauliflower 3,500 served with your choice of sauce & a side crispy cauliflower in tempura served with our Asian inspired kamikaze sauce, chili & sesame Creamy Tuscan Chicken 5,500 Coconut Shrimp 4,500 with roasted tomatoes, mushroom, basil, garlic, chili, parmesan & baby spinach fried coconut coated prawns served with our homemade chili-lime mayo sauce All mains served with
    [Show full text]
  • 3-4 Cooking Time: 1 Hour Skill Level: Easy Snow Fungus Chicken Soup
    3 Dish and 1 Soup Episode 2 – 三菜一汤 Servings: 3-4 Cooking Time: 1 hour Skill level: Easy Snow Fungus Chicken Soup - 白木耳鸡汤 Ingredients: 6 chicken thigh/drumsticks (skinless) 1 bulb White fungus 6 dried mushrooms 6 Red dates 1 tbsp wolfberries 3 pieces Dried Chinese yam 1 tsp north & south almonds 1 packet Lee Kum Kee Soup Base For Chicken Hot Pot 1.5 litres water Steps: Pre-soak white fungus, red dates, wolfberries and dried mushrooms for 10 minutes in hot boiling water. In a heavy pot, boil 1.5 litres of water in a pot with the pre-soak , red dates, wolfberries, north & south almonds, white fungus and mushrooms. When the water boils, put in the chicken thighs and Lee Kum Kee Soup Base For Chicken Hot Pot, stir well. Bring to simmer for 30mins. Sieve out the impurities on top of the soup and discard before serving. Teriyaki Pork & Enoki Roll - 日式培根卷 Ingredients: 300g Streaky bacon 200g enoki mushrooms 1 tbsp Lee Kum Kee Teriyaki Marinade 1 tbsp rice wine/ mirin Steps: Preheat the oven at 200°C. Trim of the root part of the enoki mushrooms and set aside. Wrap bacon around the mushrooms and place them on the baking sheet. Bake them in the oven for 10 mins Combine Lee Kum Kee Teriyaki Marinade and rice wine, stir well, set aside. Take the tray out of the oven and turn the bacon on the other side to evenly brown on all sides. Send bacon back to the oven and bake for another 10 mins.
    [Show full text]
  • A Life-Long Passion for Cooking, a Healthy Curiosity and An
    106 107 GLOBAL ROAMING GLOBAL ROAMING THE CULT OF A LIFE-lONG PASSION FOR COOKING, A HEALTHY CURIOSITY AND AN ENTREPRENEURIAL SPIRIT LED HONG KONG OCTOGENARIAN CHAU SO Yim-ping ON HER QUEST FOR THE ULTIMATE XO SAUCE, AND A WAY TO BRING FAMILIES TOGETHER AROUND THE SHARED TABLE. MRS SO’s XO SAUCE 106 FEAST FEAST 107 108 109 GLOBAL ROAMING Previous pages, itting in her tiny but smart XO sauce shop in the rapidly On top of all her professional achievements, she was an avid cook clockwise from top left: gentrifying district of Sai Ying Pun in Hong Kong, Chau and continued her father’s tradition of generously feeding her family, Hong Kong skyline and So Yim-ping, better known as Mrs So, invites me to get friends and business associates. Harbour at night; Man comfortable in the plush armchair opposite her as she tells “She always made sure we ate well at home,” says her daughter, Mo Temple in Sheung Wan; dim sum at Lin me about her childhood. The 87-year-old is perched on her Patsy Cheong. “As a child, I loved eating my mother’s tripe congee. Heung Kui teahouse in Schair in a perfect posture, dressed simply in an elegant cardigan, suit She insisted we all sit around the dinner table every evening, and we Sheung Wan; a food stall pants and pearl earrings – in other words, the very model of a retired would chat about how our day went. This was how we communicated in the Western District. Clockwise from far left: Hong Kong businesswoman from a well-to-do family.
    [Show full text]
  • Vegetarian BANQUET MENU $35 Per Person
    shared BANQUET MENU $46 per person vegetarian BANQUET MENU $35 per person Minimum 4 people Minimum 2 people Small eats Small eats Steamed Hervey Bay scallops in half shell mung bean vermicelli, house made XO sauce, chilli oil Traditional hand made cheong fun peanut sesame, hoisin sauce Traditional hand made cheong fun peanut sesame, hoisin sauce Savoy cabbage and carrot salad with rice sheets, sesame and soy dressing, Stir fry roast duck san choi bao Chinkiang vinegar hoisin sauce Mixed wild mushroom pancake Crispy lamb spring rolls garlic chive, shallot, hoisin sauce sour plum sauce Lightly fried calamari with five spice salt pickled ginger mayonnaise bigger eats bigger eats Wok tossed mixed mushrooms with baby spinach and tofu Stir fry broccolini Steamed Cone Bay barramundi fillet preserved mustard green (G) with ginger, shallot and soy sauce Cantonese vegetarian fried rice Crispy soft shell crab pickled radish (GOp) pork mince, spicy mung bean noodles Kung Pao style chicken assorted vegetables Stir fry broccolini preserved mustard green (G) Yangzhou style pork and prawn fried rice (GOp) House Made SMAll eats: House Made SMAll eats: Stir fry roast duck san choi bao hoisin sauce (2 pieces) Assorted house made pickles 16 7 Mixed wild mushroom pancake Sichuan pepper beef tataki in sweet soy garlic chive, shallot, hoisin sauce pickled onion, ginger mayo, coriander sesame salad (2 pieces) 16 11 Rice wine cured Petuna ocean trout pickled fennel. house made rice cracker 17 Steamed to order Drunken Queensland king prawns - served chilled chinese
    [Show full text]
  • The Fishmonger E 2021 01 22
    Refresher Glass Pitcher 500ml 1000ml Hainan style iced lemon tea 58 108 San Pellegrino 4 8 78 Lychee soda 58 108 Puna 4 8 78 Fresh coconut 48 Freshly juices 68 Sour plum juice 48 Soft drinks 38 Coffee Latte 58 Cappuccino 58 Regular Coffee 58 Espresso 58 Sake Nihonsakari 720ml 258 The Fishmonger focus on fresh and live seafood. Gekkeikan 720ml 388 We work with local fishing villages in “Teng Qiao”. Make your selection at the fish tanks and choose from the below cooking methods: Baijiu Shuijingfang 52° 880 Premium Shuijingfang 52° 1,780 Wuliangye 52° 2,180 Feitian Maotai 53° 3,880 Beer SOUP&CONGEE Draft 330ml 500ml 2L 4L 48 58 188 358 Seafood soup of the day 88 Local 48/Bottle Imported 68/Bottle Salted red fish congee, Danzhou style small/48 large/88 Shrimp & pork dumpling 118 Fried rice, shrimp, silver fish, asparagus, scallion 98 Wine Seafood rice porridge 198 Stuffed coconut rice in bamboo 168 Glass Carafe Bottle Hainan “Zao Po Cu” seafood rice noodle soup 138 Champagne 150ml 375ml 750ml Veuve Clicquot Yellow Label Brut, NV, Pinot Noir, 228 988 Braised beef brisket noodle soup, Juan Cun style 158 Chardonnay, Pinot Meunier, France Sparkling Wine Chandon Brut, NV, Chardonnay, Pinot Noir, Ningxia, China 98 468 White Wine Susana Balbo, Crios, Torrontés, Mendoza, Argentina 118 298 588 Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 138 358 688 Journey’s End, Chardonnay, Stellenbosch, South Africa 158 398 788 DESSERT Rose AIX Rosé, Grenache, Syrah, 108 268 488 Coconut jelly 48 Côteaux d'Aix en Provence AOP, France Hainan “Qing Bu Liang”
    [Show full text]
  • T H E Go U R M E T G Uide 2 0 2 1 Special Edition 2021
    DITION 2021 E SPECIAL THE GOURMET GUIDE 2021 EDITOR’S MEssAGE CONTENTS 2 What's Hot 12 Chef Interview 20 European 32 International We shall overcome 44 Asian For the food and beverage industry, it has been fact, capitalized on the downward adjustment of a calamitous year without historical parallels. I rentals to open shop. So we are witnessing dynamic 54 Wine take my hat off to our restaurateurs, bar operators developments in such excitingly new dining and others in the industry for the professionalism hotspots as Tai Hang and Tseung Kwan O, just to and perseverance displayed during this very name a couple of examples. difficult period. In many ways, they exemplify the As the culinary capital of the world, Hong Kong entrepreneurial and defiant spirit that has always has the infrastructure, the talents, the experience, been at the heart of Hong Kong. and above all, the vibrant gastronomic culture to In face of the epidemic, the F&B industry has safeguard its enviable global status. The owners rightly placed top priority on hygiene and safety for and chefs that I have talked to are passionately its patrons. In compliance with government rulings, dedicated to the industry, and are holding steadfast it has introduced new protocols and procedures for to the belief that better times are just around the the restrictive hours open for business. But it has corner. been tough going, and even with financial support Hong Kong has weathered many storms in the from the government, there have been quite a few past, and has invariably emerged even stronger.
    [Show full text]
  • Fresh Spicy Familiar Umami Sweet Sides
    fresh familiar spicy umami sweet Coriander salad, wood ear mushroom, Charcoal grilled baby lamb chops, Szechuan cold poached chicken, Silken tofu, poached egg, Spiced lava cake, chilli, barbecued baby squid harrisa, yoghurt, dried chilli paste, chilli oil, dried chilli, crushed peanuts, crispy chicken skin, homemade XO sauce teh tarik ice cream 15 pickled onions sesame, spring onions 10 15 28 15 Watermelon, mint, pomegranate, Tempura of shiitake, honshimeji, Fresh mango, glutinous rice, Turkish white cheese (v) Miso marinated silver cod Braised beef brisket, kimchi, enoki, dashi mousse, soy dip (v) toasted almonds, warm coconut milk 12 28 daikon slaw, steamed bun 10 10 8 Marinated prawn salad, grated coconut Samia’s signature frontier chicken, Salt and pepper squid Avocado ice cream, fried banana fritters, 15 coriander seeds, chilli, yoghurt cream, Fried baby market fish, tamarind, 15 gula melaka sago mizuna, lemon palm sugar, fish sauce, chilli padi 14 Rice noodle salad, roast duck, mint, 18 20 Soft shell crab, salted duck egg coriander leaf, Vietnamese basil yolk sauce, curry leaves Fresh milk curd, rose petal reduction, 15 Grilled eggplant, chickpeas, Stir fried eggplant, coriander, 15 exotic fruit compote browned butter (v) chilli padi, green onion (v) 12 Steamed Venus clams, tamarind, 15 10 Yukke, raw beef tenderloin salad, coconut water, calamansi quail’s egg, pear, sesame oil, pine nuts White Rabbit condensed milk ice cream, 12 Tandoori chicken, cucumber relish, Spicy wok fried, prawns, chilli padi, 20 shaved ice, leche flan, sweet
    [Show full text]
  • Garden Suite Lunch/Dinner Wedding Solemnisation
    GARDEN SUITE LUNCH/DINNER WEDDING SOLEMNISATION Use of the Garden Suite for a maximum of four hours Exquisite eight-course set menu specially handcrafted by the Chinese Executive Chef Complimentary soft drinks and Chinese tea Fresh floral centerpiece on each table Complimentary parking for up to 30 percent of your guests in attendance Complimentary use of built-in projectors and screens For bookings and enquiries, please contact Summer Pavilion at (65) 6434-5286 or email [email protected] *A minimum of 20 persons and a maximum of 30 persons is required for lunch or dinner. ROSE MENU Pan-fried Scallop, Homemade Sauce Barbecued Duck Baked Prawn, Salted Egg Yolk Marinated Sliced Chicken, Chinese Wine, Jelly Fish Double-boiled Superior Chicken Soup, Bamboo Pith, Chinese Cabbage Sautéed Coral Clam, Wild Mushroom, Seasonal Vegetable, X.O Sauce Steamed Soon Hock Fish, Soya Sauce Braised Sliced Abalone, Chinese Mushroom, Seasonal Vegetable, Oyster Sauce Marinated Smoked Farm Chicken, Chinese Herbs, Soya Sauce, Jasmine Tea Leaves Braised Hong Kong Noodle, Lobster Meat Chilled Cream of Sago, Mango, Pomelo Chinese Tea $1,488++ for 10 persons The above menu is not applicable with credit card privileges, other combined promotional savings or split checks. Terms and Conditions apply. All prices are in Singapore dollars, subject to prevailing service charge, goods and services tax. AMARYLLIS MENU Barbecued Ibérico Pork, Honey Sauce Wok-fried Prawn, Soya Sauce Double-boiled Fish Bone Soup, Fish Maw, Wolfberry Sautéed Lobster Meat, Asparagus, Carrot, Seasonal Vegetable Steamed Soon Hock Fish Fillet, Dried Beancurd Skin, Minced Garlic Braised Whole South African Abalone, Chinese Mushroom, Seasonal Vegetable, Oyster Sauce Marinated Smoked London Duck, Chinese Tea Leaves Stir-fried Fish Noodle, Diced Seafood Chilled Aloe Vera, Kiwi, Strawberry, Lime Juice Chinese Tea $1,788++ for 10 persons The above menu is not applicable with credit card privileges, other combined promotional savings or split checks.
    [Show full text]
  • 4199-Tien 3 Fold Take-Out Menu.Indd
    Korean BBQ Teppanyaki Dining Served with Steamed Rice, and Assorted Kimchee Enjoy Our Tableside Preparation of this Elaborate Cooking Ritual BULGOGI 22 Made Popular by Western Culture Korean Style Sliced Beef All Entrée Selections are Served with Miso Soup, Tien House Salad GALBI 25 Hibachi Vegetables, Dipping Sauces, Fried Rice Korean Style Beef Short Rib HIBACHI CHICKEN 23 DOEJI BULGOGI 23 Chicken Breast with Soya Glaze Chili Marinated Thinly Sliced Pork HIBACHI STEAK 30 SPICY KOREAN HOT POT 26 Tender and Flavorful Beef Sirloin Steak Pork Ribs, Beef, Tofu, Kimchee in Spicy Broth BLACK TIGER SHRIMP 28 Plump Jumbo Shrimp Vietnam AUSTRALIAN LOBSTER TAIL 48 VIETNAMESE PHO 12 Cold Water Lobster Tail Choice of Beef or Chicken. Rice Noodles, Bean Sprouts, Chilies, SEA SCALLOPS 30 Fresh Herbs, Hoisin Sauce Beautiful Sweet Jumbo Scallops BO KHO 18 AHI TUNA STEAK 27 Vietnamese Braised Beef, Vegetables, grilled Baguette Fresh Tuna Steak Seared to Medium Rare TOM XAO CAI 18 FILET MIGNON 42 Shrimp, Vegetables, Mushrooms, Snow Peas, Light Garlic Sauce Expertly Trimmed Tenderloin Medallions SALMON 32 China Center-Cut Fillet of Salmon STEAK & SHRIMP COMBINATION 34 BEIJING BARBECUED DUCKLING Whole 35 Half 20 Chinese Pancakes, Plum Sauce, Scallions STEAK & LOBSTER COMBINATION 65 MA PO TOFU 18 CHICKEN & SHRIMP COMBINATION 31 Ground Kobe Beef, fi rm Tofu, Ginger, Chinese Spicy Bean Paste CHICKEN & STEAK COMBINATION 35 CRISPY WOK FRIED WHOLE FISH AQ SCALLOP, SHRIMP & LOBSTER COMBINATION 69 Served with a Trio of Dipping Sauces WHOLE MAINE LOBSTER AQ ORANGE
    [Show full text]
  • Food Menu TBE Panchkula.Cdr
    FOOD MENU SECTOR-26, CHANDIGARH PATIALA, PUNJAB SECTOR-35, CHANDIGARH ELANTE, CHANDIGARH SECTOR-9, PANCHKULA w w w . b r e w e s t a t e . i n nibblers French Fry 155 Garlic Toast/Cheese Garlic Toast 165/195 Garhwali Ghugni 165 (Garhwali Style Homemade Chakhna Corn & Chick Pea Green Chilli, Onion) Dhakai Chaat Chef Special 185 (Kachori Stuffed Aloo, Onion & Masala Imli East Bengal) Beer Kanda Rings 185 (Beer Batter Fried Onion Ring) Brew Estate Chakhna 195 My Beer Nuts 255 (Chana Chor Garm, Jabson Peanut & Cashew Nut) Brew Estate Nachos Chef Special 275 (Homemade Nachos With Cheese Salsa & Sour Cream) Jerk Chicken Nachos Chef Special 295 (Homemade Nachos With Jerk Chicken Cheese Salsa & Sour Cream) My Scotch Nuts Chef Special 325 (Peri-Peri Peanut, Almond And Lemon Walnut) WE LEVY NO SERVICE CHARGE | GOVT. TAXES AS APPLICABLE All Food Images are for Reference Purpose Only healthy dim sum Chow Time-Time Chef Special 215 (Chestnut, Broccoli Stuffed Steamed Dimsum Serve With Spicy Dip) Bullet Chilli Paneer Bao 215 (Cottage Cheese, Spring Onion & Vegetables) Mal-Nutrition Sun Shine 220 (Chestnut, Broccoli, Carrot Stuffed Steamed Dimsum Serve With Spicy Dip) Belly-Belly Pork Bao 225 (Pork Onion, Capsicum, Orient Herbs Served With XO Dip) Black Sesame Chicken Bao Chef Special 225 (Chicken Supreme & Sesame) Bird-Eye Magic Fungi 235 (Shiitake, White Fungus & Bird-Eye) Asparagus Chicken Dumpling 235 (Chicken Mince, Asparagus & Pan Asian Herbs) Juicy In Good Shape 245 (Pork Mince, Orient Herbs) Har Gau 275 (Prawns, Chestnut) Pumpkin Prawns Dumpling Chef Special 295 (Yellow Pumpkin Prawns Chives, Herbs & Sake Sauce) WE LEVY NO SERVICE CHARGE | GOVT.
    [Show full text]
  • Dishes Are Born from Ingredients the Hard Truth of Reality the Idea
    Dishes are Born From Ingredients The Hard Truth of Reality The Idea Resevoir Pursue Perfection You Have to Be Willing to Be a Sponge Worry About Ingredients There Must Be Movement The Development of Relationships Food From Our Point of View Why Should I Turn the Page? The Material Has to Work on its Own Set up=menu Build up=visual Pay off=eating Memory=benchmark Innovation in the Kitchen If you have the answer, do not look for the same answer Garage Band Cooking Within the minds of fools are thoughts less than foolish And today, my story begins Go Any Place You Want with a Sense of Purpose Gleaning Small Moments Sophistication and Innocence Ideas in Food: culinary sensibility Ideas in Food: Twelve Courses Ideas in Food: Improvisation and Experimentation Gentle Concentration What if there were no paired opposites, just building blocks The Culinary Edge Exploring Ideas Pristine Simplicity Sketching Ideas Sketch Your Thoughts Blending Science and Art Drawing On Imagination and Research Simplicity Changes the World The Search For Applying Small Doses Simple Forms of the Exotic Precision Elements The Biscuit Factory Wellspring of Innovation What Can I do Better Today? Limited Fish Functional Training Progression is everything Pantry of Insights How Many Bites? Essential flavor components Understanding the Process of Cooking Analyzing Flavor You either open doors or you close them, there is no half way.—Aki Kamozawa Concise Coherent Cuisine Does Inspiration require instructions? Laurie Colwin Return to Your Own Voice Culinary Conversations Make it Better Intimate with the details What is the opposite of air? Beauty and Taste Its all about cherry picking I can train anyone to do anything, but I can’t train them to be detailed and accurate.
    [Show full text]