DOCSLIB.ORG

024Kaum Hk Set Group Dining Menu Jan 297X210 01

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
024Kaum Hk Set Group Dining Menu Jan 297X210 01 GROUP DINING MENU A Price per head $450 APPETIZERS BATAGOR Javanese fried prawn & mackerel dumplings, tossed in a roasted cashew nut sauce GADO GADO Assorted blanched garden vegetables tossed in a cashew nut dressing SATE AYAM Grilled chicken satay served with sweet soy sauce & crushed peanut sauce MAINS GULAI UDANG ACEH Prawn tails slowly cooked in an assorted Achnese sauce with curry leaves RENDANG DAGING SAPI Braised beef with red beans in a mixed West Sumatera spices & fresh coconut milk AYAM KEBIRI BERANTAKAN Pan-fried free range chicken topped with toasted spicy coconut flakes, fried garlic slivers, curry leaves oyster mushrooms & red chillies KAILAN BUMBU BELACAN Wok-fried gai lan, red spices patse & shrimp MIE GORENG JAWA Wok-fried egg noodles with prawn, sweet soy sauce & seasonal vegetables DESSERT PIE KACANG MEDE Caramelised cashew nut pie with bittersweet dark chocolate *Steamed rice & sambal selections are included Prices are in HKD. 10% service charge applies GROUP DINING MENU B Price per head $600 APPETIZERS BATAGOR Javanese fried prawn & mackerel dumplings, tossed in a roasted cashew nut sauce GADO GADO Assorted blanched garden vegetables tossed in a cashew nut dressing KERANG PANGGANG MADU Roasted clams with lemongrass & honey glaze MAINS BABI GENYOL Fried braised pork belly in Balinese spices, served with a spicy fried shallot & red chili & torch ginger IKAN BAKAR JIMBARAN Grilled fish fillet Jimbaran-style serve with “Sambal Matah” shallot, chilli & torch ginger BEBEK GORENG SAMBAL TEMPOYAK Fried half crispy duck served with a fermented durian chilli sauce & fresh vegetable salad tossed in a grated steamed coconut dressing RENDANG DAGING SAPI Braised beef with red beans in a mixed West Sumatera spices & fresh coconut milk sauce TUMIS KECIWIS Stir-fried baby cabbage with garlic & fermented Pekalongan soy bean paste NASI GORENG CABE ASAP DENGAN UDANG Wok-fried rice with smoked chilli paste, fresh prawn, fermented krill & lemon basils DESSERT KLAPPERTART Bread coconut milk pudding with fresh coconut & dark rum marinated raisins *Steamed rice & sambal selections are included Prices are in HKD. 10% service charge applies GROUP DINING MENU C Price per head $900 APPETIZERS GADO GADO Assorted blanched garden vegetables tossed in cashew nut dressing MILU SIRAM UDANG Fresh sweet corn & prawn clear soup, scallions, coconut & lemon basil leaves SATE BEBEK GULAI Grilled duck satay, gulai sauce, sweet corn & bean curd fritters MAINS BABI GULING Roasted boneless quarter baby pig marinated with Balinese style spices IKAN BAKAR JIMBARAN Grilled fish fillet Jimbaran style serve with “Sambal Matah”shallot, chilli & torch ginger RENDANG DAGING SAPI Braised beef with red beans in a mixed West Sumatera spices & fresh coconut milk sauce UDANG BAKAR BUMBU MADU Grilled jumbo prawns marinated with honey & lemongrass SIMPING SAMBAL DABU-DABU Pan fried scallops served with fresh fruits, red chillies, lime leaves & vegetable salsa KAILAN BUMBU BELACAN Wok-fried gai lan with red spices paste & shrimp NASI GORENG BABI Fried rice with pork belly, pork sausage, egg, ginger, red chilli paste & assorted field mushrooms DESSERT LAPIS SURABAYA Layered cake with lemon curd, caramelised pineapple & mango passion fruit sorbet *Steamed rice & sambal selections are included Prices are in HKD. 10% service charge applies.
Load more

Recommended publications
  • Analize of Additional Food in Children Snacks of Elementary School in Tangerang Selatan ISBN: 978-602-6309-44-2
    Proceeding The 1st International Conference on Social Sciences University of Muhammadiyah Jakarta, Indonesia, 1–2 November 2017 Toward Community, Environmental, and Sustainable Development Apri Utami Parta Santi & Azmi al Bahij: Analize of Additional Food in Children Snacks of Elementary School in Tangerang Selatan ISBN: 978-602-6309-44-2 ANALIZE OF ADDITIONAL FOOD IN CHILDREN SNACKS OF ELEMENTARY SCHOOL IN TANGERANG SELATAN Apri Utami Parta Santi & Azmi al Bahij University of Muhammadiyah Jakarta, Indonesia [email protected] Abstract This study aimed to analyze the content of borax in snacks in elementary school. This research used survey method and laboratory approach. The snacks sampled in this research were obtained directly from the sellers in School. Sampling was done randomly. Each sample was analyzed by using simple borax test kit. Furthermore, the data is reinforced by LABKESDA Laboratory Tangerang. The data were also obtained from interviews with sellers and schools. The results showed that from 19 schools, 16 of them contained borax positively, only three schools were contained borax negatifely. From the results of Laboratory analysis on 98 food samples, 58 (59.79%) positively contained borax and 39 (40.21) did not contain borax. The interviews concluded that sellers are free to sell at school without any prohibition or supervision from the school and related offices. This is because traders sell outside the school fence. Keywords: borax, food, children snack, healty food INTRODUCTION ood safety is a problem that must be considered because it can affect health, both for children and adults. School age is a period of growth and development of children into adolescence, so the intake of nutrients with attention to food safety consumed is very important to notice, F including snacks (Paratmanitya, 2016).
    [Show full text]
  • Indonesian Journal of Human Nutrition, Juni 2018, Vol
    1 Indonesian Journal of Human Nutrition, Juni 2018, Vol. 5 No. 1, hlm. 1 - 10 OPEN ACCESS Indonesian Journal of Human Nutrition P-ISSN 2442-6636 E-ISSN 2355-3987 www.ijhn.ub.ac.id Artikel Hasil Penelitian Kadar Lemak Jajanan Mahasiswa Fakultas Kedokteran Universitas Brawijaya Harun Al Rasyid1*, Sony Agung Santoso2, Mita Permatasari Araminta3 1 Departemen Ilmu Kesehatan Masyarakat dan Kedokteran Pencegahan Fakultas Kedokteran Universitas Brawijaya 2 Departemen Biokimia-Biomolekuler Fakultas Kedokteran Universitas Brawijaya 3 Program Studi Sarjana Kedokteran Fakultas Kedokteran Universitas Brawijaya *Alamat korespondensi: [email protected] Diterima: Maret 2018 Direview: April 2018 Dimuat: Juni 2018 Abstrak Lemak banyak ditemukan dalam makanan sehari-hari termasuk jajanan. Mahasiswa termasuk kelompok yang sering mengonsumsi jajanan. Konsumsi jajanan dengan kadar lemak tinggi dapat meningkatkan risiko penyakit tidak menular seperti hipertensi. Penelitian ini bertujuan untuk mengetahui kadar lemak total pada jajanan yang sering dikonsumsi oleh mahasiswa Fakultas Kedokteran Universitas Brawijaya. Penelitian potong lintang ini dilakukan dengan mengumpulkan 32 sampel jajanan yang dipilih dengan non random sampling. Sampel jajanan ini terdiri dari delapan kelompok yaitu kentang goreng, weci, batagor, siomay, taiwan street snacks, roti bakar, batagor, cilok dan jasuke. Kadar lemak total pada jajanan diukur menggunakan metode proksimat. Hasil uji one way ANOVA menunjukkan ada perbedaan yang bermakna pada delapan kelompok jajanan yang diteliti (p < 0,001). Rerata kadar lemak total tertinggi ditemukan pada kelompok kentang goreng (7,97 g dalam 100 g makanan) dan terendah pada cilok (0,27 g dalam 100 g makanan). Kadar lemak total pada kentang goreng tidak berbeda dengan batagor, weci, dan taiwan street snacks.
    [Show full text]
  • Indonesia Post #19
    THE LATEST NEWS, GOSSIP AND INSIDE SCOOP ISSUE INDONESIA POST #19 In the mood RON GASTROBAR INDONESIA OPENING for wine? Ask for our SOON IN LAREN! wine menu! Hot news! The newest member of the Ron Gastrobar Indonesia family will open it’s doors in the spring of 2020, on the Brink in the middle of the beautiful historic center of MOOIE BOULES Laren. Just like at Ron Gastrobar Indonesia in Ouderkerk a/d Amstel Have you heard of Mooie Boules? We’ve opened up two new concepts CHEFS WANTED and Ron Gastrobar Indonesia ‘Downtown’ in the heart of in collaboration with Deliveroo: Pita Pita Pita and Warung Indo. We are looking for chefs for our sister Ron Amsterdam, Agus serves authentic Indonesian dishes with a Enjoy a game of Pétanque (jeu de boules) and try some of our modern twist, the tastiest Indo streetfoods and of course the Gastrobar Indonesia ‘Downtown’. delicious Mediterranean pita’s, salads or Indonesian specialties. You famous Ron Gastrobar rice tables! Fancy a can also order at home! For more information: www.mooieboules. Do you have an affinity with Indonesian cuisine cocktail? See you in Laren! Ask for our and do you want to work in the newest hotspot cocktailmenu! "YOU CANNOT MAKE AN OMELETTE FOLLOW US in Amsterdam? Then we are looking for you! WITHOUT BREAKING EGGS" You can apply to : www.joinronblaauw.nl Dear guest, together with my fantastic team, Facebook we only want one thing: to give our guests www.facebook.com INDO STREET FOOD 8,50 PER SNACK a nice culinary lunch or dinner.
    [Show full text]
  • Nutrients Intake and Nutritional Status of Street Children in Bandung
    Jurnal Gizi dan Pangan, 2010, 5(3): 178–184 Journal of Nutrition and Food, 2010, 5(3): 178–184 NUTRIENTS INTAKE AND NUTRITIONAL STATUS OF STREET CHILDREN IN BANDUNG Rita Patriasih 1*, Isma Widiaty 1, Mira Dewi 2 and Dadang Sukandar 2 1 Department of Home Economics Education, Faculty of Technology and Vocacional Education, Indonesia Education University, Bandung, Indonesia 2 Department of Community Nutrition, Bogor Agricultural University, Bogor 16680, Indonesia * Corresponding Author : Departement of Home Economics Education, Faculty of Technology and Vocacional Education, Indonesia Education University Bandung-West Java, Indonesia. Phone : 62- 22-2013163 ex 3408; Facs: 62-22- 2011576; Email:[email protected] ABSTRACT The objectives of this research were to analyze food habits and nutrients intake, and health and nutritional status of street children. The research was carried out in the City of Bandung, West Java; Indonesia. A sample of 324 street children was selected randomly. The sample consisted of 232 boys and 92 girls. The data obtained from questionnaires. Means, standard deviation, frequency and proportion were calculated with a combination of soft- ware applications: Microsoft Excel and Statistical Analysis System. The result showed the level of consumption adequacy did not meet the recommended dietary allowances i.e. with the shortage of 10-15%, this is an indication that the street children should be aware of their daily food consumption. The most common diseases suffered by the respondents were acute respiratory infections (ARI) (47%). In addition, 22.7 % and 18.4 % of them suffered from diarrhoea and skin diseases, respectively. Blood haemoglobin status of street children shows that the incidence of anemia was 29.3%.
    [Show full text]
  • 22.10115037 Ferdika Bayu Herlambang Jurnal Dalam Bahasa Inggris
    THE DEVELOPMENT OF AN ANDROID-BASED APPLICATION FOR RECOMMENDATIONS ON THE ESTABLISHMENT OF NEW MICRO AND SMALL-SCALE CULINARY BUSINESS IN BANDUNG CITY Ferdika Bayu Herlambang, RP 1, Eko Budi Setiawan 2 Informatics Engineering Study Program, Indonesian Computer University 1,2, Jl. Dipatiukur 112 Bandung 1,2 E-mail: [email protected] 1, [email protected] 2 ABSTRACT traditional, and household-scale. However, even though this business is constrained by management, Micro and Small Businesses are businesses that can knowledge, marketing, networking, technology, and help the country's economy, but when discussing about capital, business actors continue to run their businesses micro and small home-based businesses, there are for years also though the business development is not often problems regarding planning process making significant [2]. businesses unprofitable, as for issues that are Another problem arises from traditional culinary commonly encountered by new businessman are entrepreneurs because there is no guarantee whether determining consumer segmentation, determine the this business can last long or not. Not a few culinary type of business that is made, and know the market businesses that are open, then out of business in a short price recommendations, so it takes an application that time, this is reinforced by the results of a questionnaire can help in the process of assisting determine conducted by the writer to the citizens of Bandung, consumer segmentation, provide recommendations on with a total of 84 respondents, where evidenced 83% the type of business, and provide recommendations on of respondents answered "YES" to questions about the the selling price of a kind of business.
    [Show full text]
  • Pemenang KOMPAGKOMPAG Kiriman Bermakna Masing-Masing Pemenang Akan Mendapatkan Paket Spesial Gofood
    Komunitas partnergofood PemenangPemenang KOMPAGKOMPAG Kiriman Bermakna Masing-masing pemenang akan mendapatkan Paket Spesial GoFood List Pemenang 1. Sego Bebek Bumbu Ireng 26. Aforn Cofee, GKB 2. Yellow Chicken, Mampang 2 7. Evelie, lumpia semarang 3. Gendis Dessert, Ngaglik 28. Warung Makar 4. Pempek Pistel Kiarin 29. Nasi Goreng Neng Adwa ,Mangga 5. Cireng Isi Mercon Raya 6. Ayam Black Sweet 30. Martabak Mini Toncit III 7. Seblak wareg (warung regina) 31. Nasi goreng dadys Recipe,Batujajar 8. Inira Milk, Tasikmadu 32. Beta Kaliren , Sukun 9. Mie Ayam Kriyuk & Es Kuwut Khas 33. Distro Frozen Food Bali Bang Jali 34. Kupat Tahu Bapak Egi 10. Roba Roku ( roti bakar & kukus ) 35. Martabak SARI RASA 11. EATS. 36. mahardicafe 12. Es dawet ireng mas yatino 3 7. Soto khas boyolali 13. Ayam Geprek Pinggir Kali, Grogol 38. Martabbak keluarga cakung 14. Warung lala 39. Dapoer amma ina 15. Seblak umi cipeer 40. Nasi Telur Patah Hati 16. Manisan Segar Serdam, Sungai Raya 41. Kawa japanese bubble drink, Dalam wonokromo 1 7. Malioboro Food, Bakungan 42. Nasi Korek, Andir 18. Ayam Geprek Lidhi Culinary, Banjar 43. Mie Asok Pku, Nenas 19. Telegchai Food and Drink, Talaga 44. Kedai Ganteng, Jontaan Bodas 3 45. Kebab Umi Alisha, Labuan 20. SHAKE SHAKE TEA & LATTE DRINK, 46. Ronde Angsle 99 GUNUNG NONA 4 7. Lotek Ceu Kokom, Ciraden 21. Anqy seblak spatula gacorr 48. Resto Salad Buah & Snack Kerupuk 22. Nasi Goreng Maknyus Gendar 23. Lotek dan gado-gado mbak yuli, 49. Kedai "Mak Rachel" Bantar Gebang wirobrajan 50. Nasi bandeng presto dan otak 24. Es kelapa muda dan bakso ayu Cibubur otak bandeng 25.
    [Show full text]
  • MW Efficacy In
    Journal of International Dental and Medical Research ISSN 1309-100X Database of carboxymethyl lysine in foods http://www.jidmr.com Patricia Budihartanti Liman and et al Database Development of Carboxymethyl Lysine Content in Foods Consumed by Indonesian Women in Two Selected Provinces Patricia Budihartanti Liman1,2,3, Ratna Djuwita4, Rina Agustina1,3,5* 1. Department of Nutrition, Faculty of Medicine, Universitas Indonesia, Jakarta, Indonesia. 2. Department of Nutrition, Faculty of Medicine, Universitas Trisakti, Jakarta, Indonesia. 3. Human Nutrition Research Centre, Indonesian Medical Education and Research Institute (IMERI), Faculty of Medicine, Universitas Indonesia, Jakarta, Indonesia. 4. Department of Epidemiology, Faculty of Public Health, Universitas Indonesia, Depok, Indonesia 5. Southeast Asian Ministers of Education Organization Regional Center for Food and Nutrition (SEAMEO RECFON) – Pusat Kajian Gizi Regional Universitas Indonesia, Jakarta, Indonesia Abstract Advanced glycation end products (AGEs) in foods are increased by heat processing, and high consumption of these compounds could contribute to the pathogenesis of non-communicable disease. Yet, the information on carboxymethyl lysine (CML) content, as a part of AGEs, in dietary intakes with predominantly traditional foods with diverse food processing is lacking. We developed a database of Indonesian foods to facilitate studies involving the assessment of dietary and plasma CML concentration by liquid-chromatography-tandem-mass spectrometry. We estimated dietary CML values of 206 food items from 2-repeated 24-h recalls of 235 Indonesian women with the mean age of 36±8 years old in a cross-sectional study. All foods were listed and grouped according to the Indonesian food composition table, completed for cooking methods, amount of consumptions, and ingredients.
    [Show full text]
  • Bab 6 Kesimpulan Dan Saran
    BAB 6 KESIMPULAN DAN SARAN 6.1 Kesimpulan 1. variabel yang dipilih oleh Pujasera Mardika yaitu : Variabel yang dipilih oleh Pujasera Mardika didapat dari dari hasil wawancara pemilik dan focus group discussion. Berikut hasil dari variabel yang didapat dari hasil : Wawancara Pemilik Dari hasil wawancara pemilik variabel yang didapat yaitu : 1. Kenyamanan. 2. Citra Rasa. 3. Lokasi tenant. 4. Sistem pembagian. Dari hasil variabel yang didapat dari wawancara pemiliki akan dibuat menjadi kuesioner penelitian untuk konsumen dan tenant. Focus Group Discussion Dari hasil focus group discussion yang didapat yaitu : 1. Pertimbangan calon tenant. 2. Lokasi tenant. Dari hasil variabel yang didapat dari focus group discussion akan dibuat menjadi kuesioner penelitian untuk konsumen dan tenant. Berikut hasil pengembangan variabel yang didapat dari wawancara pemilik dan focus group discussion : 6-1 Universitas Kristen Maranatha Bab 6 Kesimpulan dan Saran 6-2 Tabel 6.1 Pengembangan Variabel Untuk Kuesioner Konsumen Variabel Indikator 1. Penerangan 2. Dekorasi 3. Tempat duduk dan Meja Makan Kenyaman 4.Penyaring Udara 5. Live Music 6. Pelayanan 1. Unik Citra Rasa 2. Konsistensi Perlengkapan 1. Kelengkapan perlengkapan 1. Anchor tenant Pertimbangan 2. Jenis Makanan Tenant 3. Merk Tenant Pengembangan yang sudah didapat pada tabel 6.1 akan dibuat menjadi kuesioner penelitian yang akan disebarkan kepada konsumen. Tabel 6.2 Pengembangan Variabel Untuk Kuesioner Tenant Variabel Indikator 1. Penerangan 2. Dekorasi 3. Meja Tenant Kenyaman 4.Penyaring Udara 5. Live Music 6. Pelayanan Lokasi Tenant 1. Penempatan tenant Perlengkapan 1. Kelengkapan perlengkapan 1. Sistem Pembagian Rent 2. Jumlah Persentase Pembagian Pengembangan yang sudah didapat pada tabel 6.2 akan dibuat menjadi kuesioner penelitian yang akan disebarkan kepada tenant.
    [Show full text]
  • Day Dining Menu
    FEAST RESTAURANT ALL DAY DINING DAILY OPERATING HOURS 6.30 AM - 8 PM APPETIZER SOUP Crispy Calamari 79 Soto Tangkar 99 Cold slow, tar-tar dressing and chili mayo Slow cook short ribs, steamed rice, turmeric broth and coconut milk and sambal Spicy Chicken Wings 79 Cold slow, barbecue sauce and Aioli Wild Mushroom Soup 99 Creamy Mushroom Soup with Garlic Bread Batagor Bandung 79 Local fish dumpling and stuffing tofu with peanut sauce GO LOCAL Seafood Laksa 99 SALAD Signature curry, spicy herbs with coconut milk, mix seafood, boiled egg, and rice noodle Classic Caesar Salad 59 Romaine lettuce, shaved Parmesan, Nasi Campur Bali 99 beef bacon, crouton, chicken breast, Chicken Satay lilit, boiled egg, lawar salad, grilled fish Jimbaran, and Anchovies dressing Crispy chicken skin, steamed rice, rempeyek, sambal matah Gado-Gado 59 Nasi Tutug Oncom 99 Mix lettuce, rice paper, tomato cherry, Sundanese food, fried chicken, gurame fish, salted fish, fried bean carrot, cucumber, squid and prawn cake and tofu, sayur asem and fermented bean cake with rice Ayam Betutu Khas Bali 99 Slow cook chicken leg with exotic spice, vegetable relish, steamed rice and sambal matah Gudeg Jogja 99 Traditional Jogjakarta dishes, steamed rice served with braised young jack fruit, sambal krecek, boiled quail egg, bean cake, and tofu, chicken liver skewer and rempeyek *all prices are in Indonesian Rupiah, subject to 21% government tax & services Sheraton Bandung Hotel & Towers Jalan Ir. H. Juanda No. 390, Dago, Bandung 40135 FEAST RESTAURANT ALL DAY DINING DAILY OPERATING
    [Show full text]
  • Ihthfrhat]O]Tatg0ffiffiffi& of P Esahitbehstdiles
    IHTHfrHAT]O]TAtg0ffiffiffi& Of P_ESAhITBEHSTDilES Pusat Studi dan Pengembangan Pesantren (PSPP) Center for the Study and Development of Pesantren (CSDP) e*.WX fl;*rt,ga*i$f#1 lnternationil Journal of PesantrenStudies Editor-in-Chief: Dr. phil. Sahiron Syamsuddin (UlN Sunari Kalijagayogyakarta) EditorialBoard: P r of . Zamakhsya ri D hofi er, Ph. D. (U N S lQ Wonoso bo) Prof. Yudian Wahyudi, Ph.D. (UlN Sunan Kalijaga yogyakarta) Dr. Amin Haedari (Head of Pesantren Association) Prof. lssa J. Boullata, Ph.D. (McGillUniversity, Canada) Prof. Dr. Rotraud Wielandt (Otto-Friedrich University of Bamberg, Germany) Prof. Dr. Susanne Schroter (University of Frankfurt, Germany) Prof. Dr. Edith Franke (University of Marburg, Germany) Ronald Lukens-Bull, Ph.D. (University of North Florida, USA) Flor.ian Pohl, Ph.D. (Oxford College of Emory University, Georgia) Roxan ne Marcotte, Ph. D. (Queensland University, Australia) Prof. Dr. Wan Mohd NorWan Daud (University of Malaysia/UKM) Prof. Dr. Karel Steenbrink (Utrecht University, The Netherlands) David R. Vishanoff, Ph.D. (University of Oklahoma, USA) Assistant Editors: Dr. Muhammad Adib (lAlN Syekh Nurjati Cirebon) Dr. Suwendi (UlN Syarif Hidayatullah Jakarta) Muhammad Nur Prabowo Setyabudi, M.phil. Muhammad, M.H. INTERNATIONAL JOURNAT Of PESANTRENSTUDIES Volume 7, Numbe r z, 2o7.s viii+ 284 halaman, 16 x24cm ISSN e978-8e34 Pusat Studi dan Pengerabangqn pesantren (pSpp) center fsr the study' a nd Development of pesantren (csDp) 4$!^lt sal*dL A*A!r, i^b=l AtrL in collaboration with g/;d^t H Llrr.q,l. Dn r*, Muslim'Woman's Leadership in pesontren Kusmana Syarif Hidayatullah State lslamic University, Jakarta Email: kusma na_k@yahoo.
    [Show full text]
  • Coffee Break Menu Premium
    Coffee Break Menu Premium Morning Coffee Break 1 Kinds of Nut, 3 Kinds of Keripik or Crackers, 1 Kind of Chilled Juice, Tea & Coffee, 1 Kind of Whole Fruit 1 4 5 2 3 6 7 Bika Ambon Dadar Gulung Talam Ubi Lapis Surabaya Nagasari Wajik Ketan Sous Colenak Cucur Lapis Malang Putri Noong Lapis Legit Tausah Pao Serabi Solo Tuna Sandwich Spring Roll Pastel Ayam Bitter Ballen Risoles Daging Martabak Telor Miswa Ayam Afternoon Coffee Break 1 Kinds of Nut, 3 Kinds of Keripik or Crackers, 1 Kind of Chilled Juice, Tea & Coffee, 1 Kind of Whole Fruit 1 2 3 4 5 6 7 Pisang Goreng Mango Puding Bugis Mandi Ongol Ongol Talam Ubi Lapis Surabaya Brownis Kukus Keju Mie Kangkung & Laksa Singapore Mie Kocok Stall Dim Sum Stall Batagor Stall Ice Cream Stall Baso Tahu Stall Bakso Stall Stall Martabak Daging Tempe Mendoan Lemper Ayam Sosis Solo Cireng Isi Bakwan Udang Tahu Isi Evening Coffee Break 1 Kinds of Nut, 3 Kinds of Keripik or Crackers, 1 Kind of Chilled Juice, Tea & Coffee, 1 Kind of Whole Fruit 1 2 3 4 5 6 7 Bandrek Bajigur Wedang Jahe Bandrek Bajigur Wedang Jahe Indian Cai Jagung Rebus Kacang Bogor Singkong Rebus Kacang Tanah Kedelai Rebus Pisang Rebus Singkong Rebus Ubi Cilembu Pisang Rebus Talas Rebus Rebus Jagung Rebus Ubi Cilembu Ketimus Sukun Rebus Lunch Menu Premium 1 2 3 4 5 6 7 Salad Salad Salad Salad Salad Salad Salad Crispy Noodle Salad Karedok Pasta Salad Papaya Salad Gado Gado Potato & Crispy Rujak Buah Bacon Salad Soup Soup Soup Soup Soup Sweet Corn & Crab Soup Minestrone Soup To Yam Ta Lay Soto Bandung Soup Sayur Asem Soup Soto Ayam Chicken
    [Show full text]
  • 29 Seventh ICLEI HCMC Proceedings
    Running Head: GLOBALIZATION OF LOCAL CUISINE IN WEST JAVA: AN ATTEMPT TO 109 7 ICLEI 2017-068 Rosaria Globalization of Local Cuisine in West Java: An Attempt to Introduce and Preserve the Cuisine through Cultural Diplomacy Rosaria Mita Amalia*a aDepartment of Linguistics, Universitas Padjadjaran, Jl Raya Bandung-Sumedang Km 20, Jawa-Barat, Indonesia *Corresponding Author: [email protected] ABSTRACT Culinary art offers a gastronomic experience of local cuisine that has a distinctive taste. Potential local of cuisine can be an answer to start or open a tourism development efforts in West Java through the development and marketing of culinary products. West Java Province, also known as the land of Sunda, has different kind of dishes comparing to other Indonesian cuisine. Sundanese cuisine’s characteristic is freshness to every cooking, because it is usually served with fresh vegetables. The food can be found in Bandung, Cianjur, Purwakarta, Bogor, Cirebon, Kuningan, Indramayu, Sumedang, Sukabumi, Garut, Tasikmalaya, and Ciamis. The method used is descriptive qualitative which aims to create a description or picture of systematic, factual, accurate information about culinary mapping in West Java. And the approach used is ethnolinguistics by using historical and cultural approach. The result of the research produces a culinary reference book and map of West Java in and this will be a recommendation for local governments to get food icons from West Java to attract foreign tourists coming to West Java Keywords: Culinary, West Java, ethnolinguistics. Introduction Indonesia is the largest archipelagic country in the world with a total of 17,054 islands. Each island has different customs, values and habits.
    [Show full text]