DOCSLIB.ORG

APPETIZER SIDE MAIN FAMILY MEAL Lemongrass Chicken

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
APPETIZER SIDE MAIN FAMILY MEAL Lemongrass Chicken Open Daily 11.30am, Last Order at 8pm | Delivering from 11.30am to 9pm Self Pick-up Pick-up Location: 5 Straits View, Marina One (East Tower) #01-26/27, Singapore 018935 10% off (Min. order $80 at The Spot) CHAR-GRILLED OCTOPUS 25 Preserved Green Papaya Slaw, Mint, Peanut Aka Miso Emulsion SURF & TURF BUNDLE HAND-CHOPPED BEEF TARTARE 25 2-3 PAX 148 Lime, Sesame, Tong Cai, Garlic Chive, 4-5 PAX 208 Slow Grilled Green Chili “Mustard” FOIE GRAS DE CANARD 26 · GRILLED WESTHOLME WAGYU Red Apple & Medjool Date “Minestrone”, BEEF PETITE TENDER MS4-5 Calvado, Black Vinegar Gel · GRILLED SNAPPER FISH FILLET Grilled Westholme Wagyu Beef · GRILLED LOCAL FARM SPRING CHICKEN MAIN · GRILLED AUSTRALIA FREMANTLE OCTOPUS TIGER PRAWN & SAKURA EBI CAPELLINI 22 · ROASTED DARK MALT CHAR SIU Garlic, Brid Eye Chili, Thyme, BABY SPRING LAMB RACK Extra Virgin Olive Oil, Lemon SIDE CONFIT CHICKEN LEG 20 Capellini Marinara Bento Party Bundle FRIED CAULIFLOWER Yellow Dhal & Chickpea Masala, with Gruyere Cheese and Dried Longan Apple Cucumber Raita, Cumin Mustard Jus Lemongrass Chicken Brochette MASHED POTATO PORK CHEEKS “BBQ” 26 BENTO FAMILY MEAL with Chive Grilled “Bak Kwa” Style, Fermented Cabbage, (Served with Seasonal Salad, FRIED SEAWEED APPETIZER Potato Mousseline, Caramel Vinegar Dessert of the Day and KOSHIHIKARI RICE FIELD MUSHROOM SOUP 10 ASIAN STYLE BEEF SHORTRIB 45 Home-made Iced Tea) COSY BUNDLE - 2 PAX 58 with Pickled Seaweed Sourdough Crouton, Chive Barley Cep Porridge, Pickled Oyster Deep Fried Baby Squid MESCLUN SALAD Mushroom, Daikon, Sweet & Sour Glaze CAPELLINI MARINARA (V) 18 LEMONGRASS CHICKEN BROCHETTE 12 Garlic, Cherry Tomato, Kalamanta Olive, Field Mushroom Soup with Apple Mustard Dressing Pickled Vegetables, Kar Lime Mayonnaise SMOKY BEEF BURGER WITH FRIES 22 Capers Tiger Prawn & Sakura Ebi Capellini SAUCE PORK BELLY “CHAR SIU” 14 Beef Patty, Streaky Bacon, Brown Onion, Confit Chicken Leg Smoky Barbeque Sauce CONFIT CHICKEN LEG 18 Red Wine Sauce, Apple Chinese BBQ, Pickled Mustard Cucumber, Yellow Dhal & Chickpea Masala, Basque Burnt Cheesecake Mustard Jam, Asian Chimichurri, Mustard & Apple Purée MARKET FISH BURGER WITH FRIES 24 Potato Mousseline Beurre Blanc ANGUS BEEF SLIDER “BAO” 16 Deep Fried Fish, Green Apple Raisin PAN-FRIED CHILEAN SALMON 18 Angus Pastrami Beef Short Rib, Remoulade, Smoke Paprika Mayo Soy Lime Vinaigrette, Potato Mousseline DESSERT Pickled Cucumber, Asian Chimichurri GRILLED WESTHOLME WAGYU SOYA PECAN NUT TART SPICED LOCAL CHICKEN BREAST 18 PARTY BUNDLE - 4 PAX 98 with Whipped Sour Cream DEEP FRIED BABY SQUID 16 BEEF PETITE TENDER MS6-7, Red Curry Crème, Japanese Pearl Rice Curry Leaf Aioli, Piment d’Espelette, Green Lime 300gm 55 Deep Fried Baby Squid PAN-FRIED SNAPPER 18 Pan Fried Balsamic Shallot, Soy Caramel Pork Belly “CHAR SIU” MESCLUN SALAD (V) 15 Beef Demi Glace with Bone Marrow Green Curry Emulsion, Japanese Pearl Rice Mustard Dressing, Apple, Walnut, Raisin, Lemongrass Chicken Brochette Celery, Manchego Cheese GRILLED MARKET FISH, 300gm 38 Angus Beef Slider “BAO” Mesclun Salad, Lemon, Beurre Blanc SIDE TOMATO GAZPACHO 16 Pork Cheeks “BBQ” Pink Shrimp, Coppa Ham, Thai Basil Oil, GRILLED LOCAL FARM SPATCHCOCK FRIED CAULIFLOWER 8 Confit Chicken Leg Pun Chun Red Vinegar Gruyere Cheese, Dried Longan CHICKEN, 600gm 35 Tiger Prawn & Sakura Ebi Capellini Mesclun Salad, Mustard & Apple Purée, Jus MASHED POTATO 8 Saron Lemon Meringue Tart Chopped Chive ROASTED NZ BABY SPRING Basque Burnt Cheesecake Dish Supplement: LAMB RACK, 300GM 48 FRIED SEAWEED AUSTRALIA MANJIMUP Dark Malt Char Siu Marinated, KOSHIHIKARI RICE 10 WINTER BLACK TRUFFLE 28 / 5gm Black Garlic Puree Pickled Seaweed MENU Open Daily 11.30am, Last Order at 8pm | Delivering from 11.30am to 9pm Self Pick-up Pick-up Location: 5 Straits View, Marina One (East Tower) #01-26/27, Singapore 018935 10% off (Min. order $80 at The Spot) DESSERT TIMELESS CLASSIC COCKTAILS Singapore Sling 12 THE SPOT SET MENU 2 days advanced order required Gin, DOM Benedictine, Cherry Liqueur, for whole cakes 2-COURSE 33 (1 APPETIZER + 1 MAIN / 1 MAIN + 1 DESSERT) Pineapple, Citrus, Bitters Cosmopolitan 12 3-COURSE 39 (1 APPETIZER + 1 MAIN + 1 DESSERT) BASQUE BURNT CHEESECAKE Slice 8 Vodka, Lime, Cranberry, Cointreau Whole 38 APPETIZER MESCLUN SALAD (V) SAFFRON LEMON MERINGUE TART BOTTLED BEERCIDER Mustard Dressing, Apple, Walnut, Raisin, Celery, Manchego Cheese Slice 8 Singapore Lager 8 Whole 38 Zeer Alcoholic Ginger Beer 10 TOMATO GAZPACHO Zeer Apple Crumble Cider 10 Pink Shrimp, Coppa Ham, Thai Basil Oil, Pun Chun Red Vinegar HAND-CHOPPED BEEF TARTARE Foie Gras de Canard WINES Lime, Sesame, Tong Cai, Garlic Chive, Slow Grilled Green Chili “Mustard” BEVERAGES Sparkling Wine Supplement - 8 NON- ALCOHOLIC Veuve du Vernay No.2 Limited Edition NV 38 Soft Drinks 3 CHAR-GRILLED OCTOPUS White Wine Coke | Coke Zero | Sprite | Ginger Ale Preserved Green Papaya Slaw, Mint, Peanut Aka Miso Emulsion Tempus Two Silver Series Pinot Gris 2018 28 Supplement - 8 Capi Premium Sodas 5 Dry Tonic | Native Tonic | Soda+ Grapefruit | Bodega Garzon Estate Viognier 2019 45 FOIE GRAS DE CANARD Soda+ Yuzu | Spicy Ginger Beer Craggy Range Sauvignon Blanc 2020 50 Red Apple & Medjool Date “Minestrone”, Calvado, Black Vinegar Gel House Blend Iced Tea Supplement - 8 House Blend 3 Red Wine ** Peach | Mint 4 Somerton Merlot 2018 28 MAIN Menage a Trois Decadence Cabernet Sauvignon 2018 50 PORK CHEEKS “BBQ” SIGNATURE COCKTAILS Pork Cheeks "BBQ" Paul Jaboulet Cotes Du Rhone "Parallel 45" Grilled “Bak Kwa” Style, Fermented Cabbage, Rising Star 12 Potato Mousseline, Caramel Vinegar Widges Gin, Citrus Lychee, Cherry Bitters, Rouge 2018 45 House Kar Lime Reduction CONFIT CHICKEN LEG 4th Wise Man 12 Rose Wine Yellow Dhal & Chickpea Masala, Paul Jaboulet Cotes Du Rhone "Parallel 45" Apple Cucumber Raita, Cumin Mustard Jus Nikka from the Barrel, JW Black Label, Jameson, Black Raspberry Liqueur, Rose 2019 45 TIGER PRAWN SAKURA EBI CAPELLINI Dark Chocolate, Orange Bitters Garlic, Brid Eye Chili, Thyme, Extra Virgin Olive Oil, Lemon Son of a Peach 12 Laphroaig 10 yrs, Fresh Lime, House Peach SMOKY BEEF BURGER WITH FRIES 6 Month Old Barrel Aged Negroni 15 Beef Patty, Streaky Bacon, Brown Onion, Smoky Barbeque Sauce Dry Gin, Campari, Mancinno Rosso, Dolin Rouge MARKET FISH BURGER WITH FRIES Juan Jalisco 12 Deep Fried Fish, Green Apple Raisin Remoulade, Smoke Paprika Mayo Arquitecto, Pink Grapefruit, Agave, ASIAN STYLE BEEF SHORTRIB Fresh Lime, Cherry Liqueur Barley Cep Porridge, Pickled Oyster Mushroom, Confit Chicken Leg Daikon, Sweet & Sour Glaze Supplement - 25 ** MENU • Terms & Conditions apply DESSERT • All prices stated are nett prices, inclusive of 7% GST SALTED PLUM PANNA COTTA Hungry? • Free island-wide delivery for orders above $150 (except Jurong Island & Tuas) Macerated Guava & Strawberry, Szechuan Pepper Strawberry Gel Call 6284 2637 or • 10% o for self pick-up (min. order of $80 at The Spot) SOYA PECAN NUT TART CLICK HERE • $15 flat rate delivery fee applies for orders below $150 Whipped Sour Cream to order via Whatsapp • Min. order of $50 for delivery Saffron Lemon Meringue Tart • 2 hours lead time for preparation and delivery/pickup.
Load more

Recommended publications
  • Char Siu Pork
    Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part.
    [Show full text]
  • Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
    snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries
    [Show full text]
  • Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu)
    Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu) Ingredients Pork Marinade ● 3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking) ● 3 tablespoons Chinese BBQ Pork mix ● 1/2 teaspoon Chinese 5-spice powder ● 1/2 teaspoon ground black or white pepper ● 1/2 teaspoon garlic powder ● 1 teaspoon chicken stock powder ● 1 tablespoon hoisin sauce ● 1 tablespoon oyster sauce ● 1 tablespoon all-purpose soy sauce ● 1 tablespoon honey ● 1 teaspoon sesame oil ● 1 tablespoon granulated white sugar Honey Glaze ● 1 tablespoon honey ● 1 tablespoon water Instructions 1. In a small bowl, mix together all the pork marinade ingredients until you get a smooth paste. Slather mixture evenly on the pork and marinate for at least one hour or overnight in fridge for best results. 2. Preheat oven to 400°F. Place the pork on a wired rack with a pan underneath to catch the drippings. Line the pan with parchment paper or foil to reduce clean up. Bake for 30 minutes. Flip the pork over and bake for another 30 minutes. 3. Combine honey and hot water in a small bowl until completely dissolved. 4. Once the pork is done baking for one hour (30 minutes each side), slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes each side to get a nice caramelization in the outside. 5. Turn off heat and allow meat to rest to redistribute juice (about 15 minutes).
    [Show full text]
  • International Cocktail Menu
    International Cocktail Menu Cold Snacks Marbre of poultry with fresh green pepper corn and walnuts Lemongrass prawn martinis with cocktail dip and brandy mousseline White ham, cheddar with Dijon mustard on oat rye bread Smoked ocean salmon trout with capers and red onions Bite size flaky bouchees filled with porto liver parfait Curried chicken and jicama mince in golden rice flour shells Soothing cucumber cups with tangy tuna salad Exotic pomelo salad with minced chicken and shrimps Vietnamese spring rolls with sweet-sour dipping BBQ Potato chips Puff pastry savouries Fried sesame coated cashewnuts Warm Entrees Sakoo Sai Moo Chor Muang Minced knife fish patties with tender winged beans Golden fried flaky Thai curry puffs Black mussel hor mok with kaffir lime leaf threads and coconut cream Deep fried garoupa nuggets in tempura batter with tangy lime-chilli dip Bite size steamed char-siu pork buns From Our BBQ Station Char-grilled curried chicken satays Char-grilled BBQ pork skewers with garlic and pepper From Our Carving Station Carved bone ham glazed with honey and brandy Small-oven fresh black currant and sunflower seed baguette Dijon mustard, home-made apple sauce, BBQ tomato dip Desserts Red berry soft meringue tartlets Caramelized ginger-ginseng pots de crème Selection of small sweet Thai treats Glazed fresh mango mignardises Seasonal tropical fresh fruits 48 Oriental Avenue, Bangkok 10500, Thailand, Telephone +66 (0) 2659 9000, Facsimile +66 (0) 2659 0000 [email protected] Thai Cocktail Menu Cold Snacks Kuay Tiew Lui Suan Savoury
    [Show full text]
  • Sushi Menu Coming Soon
    noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist.
    [Show full text]
  • Rice Noodle Soup
    Egg Noodle Soup Kid's Meal Thực Đơn Trẻ Em VOTED BEST IN O.C. REGISTER! 15 15 Regular 11. Large 12. Served with For children 12 years old and under. A regular non-refillable soft drink is included. Substitute a kid's The Best Noodle Soup in Town! beef broth soft drink for fresh lemonade for only 99¢. (Not valid with any other offer or discounts) Take-Out: Large Size Only Please tell 70 Rare steak rice noodle soup 77 Charbroiled beef over rice (949) 857-8808 your friends, Phở tái Cơm bò nướng 4250 Barranca Parkway Suite K families, S10 Char siu roasted pork xá xíu & co-workers 71 Well done brisket rice noodle soup 78 Charbroiled pork over rice Irvine, CA 92604 about us. S11 Char siu roasted pork S21 Mì Ba Cô Phở nạm Cơm heo nướng (near Culver @ West Yale Loop) Share this menu and steamed chicken 72 Meatball rice noodle soup 79 Charbroiled chicken over rice with your friends! xá xíu và gà Phở bò viên Cơm gà nướng Open daily: 10am-8:00pm 25 25 S12 Steamed chicken and tofu S20 Seafood Reg. 12. Large 13. 73 Steamed chicken (white meat) gà và tofu (Shrimp, fish ball, and squid) rice noodle soup Phở gà ưc JUST EXPANDED S13 Char siu roasted pork and Đồ Biển (tôm, cá viên, và mực) 25 25 meatball S21 Mì Ba Cô Reg. 12. Large 13. SODA $ 95 xá xíu và bò viên (Char siu roasted pork, $ 65 1 Coke, Sprite, Diet Coke, 1. fish ball, shrimp) Mì Ba Cô S14 Char siu roasted pork and Combo Plate Special 19.
    [Show full text]
  • Dai Pai Dong Rice Bbq & Main Plates Sweets Beverages
    DAI PAI DONG RICE BBQ & MAIN PLATES BEVERAGES Smashed Cucumber Salad ...............6 Ginseng Chicken Congee ...............18 Pork Belly Plate .............................. 20 Tea ................................................... 7 garlic, chili, sesame scallions, ginger, shredded chicken, crispy pork belly, pickled veg, ginger Taiwan Green Tea white pepper, chili oil scallion sauce, rice Pork Ribs ........................................19 Tung Ting Oolong Tea soy, ginger, happy lady spice Eggplant Mapo Tofu (vegan) .........16 Char Siu Plate ................................ 18 Chrysanthemum Tea eggplant mapo sauce, tofu, scallions, rice chinese bbq pork, pickled veg, ginger Blooming Jasmine Teas ...................... 9 Curried Brisket Mantou Buns (2) ....16 scallion sauce, rice cumin garlic crust, butter curry brisket, Combo Fried Rice .................. 18 Jasmine Blossom mantou buns chinese sausage, prawns, egg, Peach Blossom scallions, garlic, rice Floating Lantern Jah Leung (vegan) .........................10 sweet garlic soy, youtiao (fried crullers), Tofu Fried Rice ................................16 Hong Kong Milk Tea ...................5 scallions, rice noodle brined tofu, egg, scallions, garlic, rice SWEETS (hot or cold) Crab Rangoon Nachos ....................14 Honey Pear Rice Pudding .................8 Sprite & Salted Lemon...................... 3 red poached pear, honey, rice pudding lump crab meat, chili cream cheese, Coffee .............................................. 4 sweet and sour sauce, scallions, fried Soda
    [Show full text]
  • A P P E T I Z E R S R I C E S O U P S Wok Station
    w WOK STATION NOODLE SOUPS POULTRY (Fine Egg Noodle, Wide Noodle, Rice Noodle or Egg Noodle) Cantonese Shrimp Wonton 13 * Kung Pao Chicken 14 *Taiwanese Spicy Beef Shank 13 * General Tsao Chicken 14 *Malaysian Curry Beef Brisket 13 Orange Chicken 14 Roasted Duck, Choy Sum (Bone-In) 15 Roasted Peking Duck 26/48 Char Siu B.B.Q. Pork, Gai Lan 13 Half/Whole Steamed Buns or Pancakes Vietnamese Pho Soy Chicken (Bone-In) 18/32 Rice Noodles, Sweet Basil Leaves, Bean Sprouts, Half/Whole DINNER MENU Jalapeño Peppers, Lime, Beef Broth 5pm - Close MEAT • Sliced Thin Beef Eye Round 13 Sweet & Sour Pork 14 • Beef Meatballs, Tendon 14 Scallion Ginger Sauce • YouYu Combo, Thin Beef Eye Round, 15 Beef Broccoli 15 Beef Meatballs, Tendon, Tripe APPETIZERS Mongolian Beef 15 Crispy Shrimp Spring Roll 8 * Ma Pao Tofu 11 TOSSED NOODLES * Shrimp Pad Thai 15 Shu Mai – Shrimp & Pork 7 SEAFOOD Pressed Tofu, Shrimp, Dried Turnip, Chopped Peanuts Pork Pot Stickers 8 Steamed Sea Bass 26 Chicken & Vegetable Chow Mein 13 Har Gow 8 Ginger Soy Broth Beef Chow Fun 15 Shrimp Dumpling Lightly Crispy Shrimp 17 Onions, Scallions, Bean Sprouts Steamed B.B.Q. Pork Bun (Bao) 7 Candied Walnuts Singapore Noodles 15 BBQ Pork, Shrimp, Green Bell Peppers, White Onions, Crab Rangoon 7 Wok Fried Shrimp 18 Bean Sprouts, Green Onions, Curry Powder *Szechuan Pork Dumpling 7 Asparagus and X.O. Sauce Vegetable Spring Rolls (4) 7 Seafood Treasure 17 Shrimp, Scallop, Calamari B.B.Q. RICE BOWL Choice of Chinese Broccoli or Chinese Mustard Greens Crispy Salt & Pepper Prawns 17 RICE and Brown Rice or Jasmine Rice Roasted Duck (Bone-In) 15 Yang Chow Fried Rice 14 VEGETABLES Soy Chicken (Bone-In) 13 B.B.Q.
    [Show full text]
  • Dim Sum Authentic Handcrafted Unique Modern
    Dim Sum Authentic Handcrafted Unique Modern Coconut Curry Puff Polynesian Pork Wonton Chinese Sausage Sticky Rice Bao Buns Spicy Orange Duck Dumpling Ginger Chicken Dumpling Flavors: BBQ Pork & Tofu Mushroom Potstickers Shao Mai Lady’s Purse Flavors: Vegetable, Chicken, Shrimp, Flavors: Vegetable, Chicken, Shrimp, Pork, Shrimp & Pork, Beef Pork, Shrimp & Pork, Beef Van Lang Foods | 708-588-0800 | www.vanlangfoods.com | 5227 Dansher Road, Countryside, IL 60525 Dim Sum Authentic Handcrafted Unique Modern COCONUT CURRY BEEF PUFF (#233006) Creamy coconut & massamum curry beef are perfect complements in this baked pastry puff. POLYNESIAN PORK WONTON (#435001) Minced ginger, pineapple, and a touch of sriracha adds a slight kick & a hint of sweetness to this pork dumping. CHINESE SAUSAGE STICKY RICE (#363302) Indulge in this unique take on fried rice filled with authentic Chinese sausage. SPICY ORANGE DUCK DUMPLING (#447001) Braised duck, napa cabbage & scallions in a sweet & spicy hoisin marinade. GINGER CHICKEN DUMPLING (#122005) Ground chicken seasoned with ginger, scallions & sesame oil in this uniquely folded dumpling. TOFU & MUSHROOM BAO BUN (#601000) Cremini & woodear mushrooms paired with firm tofu in this delicious vegetarian bao. BBQ PORK BAO BUN (#605040) A traditional pillowy white semi-sweet steamed bun filled with pork char siu. LADY’S PURSE (#152000) An elegant gyoza purse filled with lean ground chicken, onions, green peppers & sundried tomatoes hand-tied with a scallion ribbon. PREMIUM VEGETABLE POTSTICKER (#441000) Traditional hand-pleated dumplings filled with mushrooms, tofu, spinach, cabbage, onions, water chestnut & carrots. PREMIUM CHICKEN POTSTICKER (#442000) Traditional hand-pleated dumplings filled with chicken thigh meat, water chestnut, onions, carrots.
    [Show full text]
  • 1855 @ Home Pick-Up Location: 5 Straits View, Marina One (East Tower) #01-26/27, Singapore 018935
    Open Daily 10.30am, Last Order at 8pm | Delivering from 11.30am to 9pm 1855 @ home Pick-up Location: 5 Straits View, Marina One (East Tower) #01-26/27, Singapore 018935 Smoky Beef Burger WAKANUI Lamb Chop Confit Chicken Leg Angus Beef Slider ‘BAO ‘ Deep Fried Baby Squid SOUP & SALAD BURGER & BAO MAIN SIDE French Onion Soup 8 WAKANUI Premium Burger 24 Tiger Prawn & Sakura Ebi Capellini 22 Fried Cauliflower 8 Garlic, Bird Eye Chilli, Thyme, Gruyere Cheese, Dried Longan Beef Consommé, Onion, Thyme and WAKANUI Steak Sandwich 28 Cheese Crouton Extra Virgin Olive Oil, Lemon Smoky Beef Burger with Fries 18 Mashed Potato 8 Field Mushroom Soup 10 Beef Patty, Streaky Bacon, Brown Onion, Roasted Spring Chicken 18 Chive Butter Emulsion Sourdough Crouton, Chive Smoky Barbeque Sauce Thai Lemongrass Marinated, French Fries, Asian Slaw Fried Seaweed Koshihikari Rice 10 Wakanui Mixed Green Salad 14 Angus Beef Slider “BAO” 16 Truffle, Pickled Seaweed Mixed Greens, Quail Egg, French Beans, Angus Pastrami Beef Short Rib, Barramundi Fish & Chips 18 Hot Bean Tartar Sauce, Lemon, Marinated Mushroom 12 Baby Potato, Purple Onion, Pickled Cucumber, Asian Chimichurri Green Mango Salad Italian White Wine Vinaigrette Potato Wedges with Truffle Oil and Confit Chicken Leg 20 Parmigiano Cheese 12 Yellow Dhal & Chickpea Masala, Apple Cucumber Raita, Cumin Mustard Jus Japanese Garlic Fried Rice 10 APPETIZER STEAK & SPRING LAMB Please allow at least 2 hours for Pork Cheeks “BBQ” 26 Char-Grilled Eel with Foie Gras 24 Grilled “Bak Kwa” Style, Fermented Cabbage, Lily Puree,
    [Show full text]
  • Hazard Analyses of Char Siu and Roast Pork in Chinese Restaurants and Markets
    422 Journal ofFood Protection, Vol. 45, No.5, Pages 422-429 (Aprill982) Copyright© International Association of Milk, Food, and Environmental Sanitarians Hazard Analyses of Char siu and Roast Pork in Chinese Restaurants and Markets FRANKL. BRYAN I*, CHARLES A. BARTLESON2, MITSUTO SUGI3, BEATRICE SAKAI3, LLOYD MIYASHIR03, STEVEN TSUTSUMI3 a.nd CLIFFORD CHUN3 U.S. Department a;f'Health and Human Services, Public Health Service, Centers for Disease Control, Washington State Department ofSocial and Health Services. and Hawaii State Department a;f'Health Downloaded from http://meridian.allenpress.com/jfp/article-pdf/45/5/422/1653753/0362-028x-45_5_422.pdf by guest on 28 September 2021 (Received for publication March 25, 1981 l ABSTRACT pork (ham) and barbecued pork that have been prepared in foodservice establishments other than Chinese Evaluations of time-temperature exposure of each stage of restaurants have often been identified as vehicles of the preparation of char siu (marinated roast pork) were made at six Chinese restaurants and a market. These evaluations were foodborne illness <;!,5,12,13). Char siu, which ts also made of roast pork at the market. Samples of these marinated roast pork but is often referred to as products at the various stages of preparation and swabs of barbecued pork, prepared in Chinese restaurants has equipment surfaces that the pork touched during preparation only rarely been incriminated (10,15). Yet, because this were tested for Clostridium perfringens, Salmonella and product is quite popular and consequently is kept Staphylococcus aureus. The water activity of other samples was available for serving, it often remains for long periods of also determined.
    [Show full text]
  • CHSA HP2010.Pdf
    The Hawai‘i Chinese: Their Experience and Identity Over Two Centuries 2 0 1 0 CHINESE AMERICA History&Perspectives thej O u r n a l O f T HE C H I n E s E H I s T O r I C a l s OCIET y O f a m E r I C a Chinese America History and PersPectives the Journal of the chinese Historical society of america 2010 Special issUe The hawai‘i Chinese Chinese Historical society of america with UCLA asian american studies center Chinese America: History & Perspectives – The Journal of the Chinese Historical Society of America The Hawai‘i Chinese chinese Historical society of america museum & learning center 965 clay street san francisco, california 94108 chsa.org copyright © 2010 chinese Historical society of america. all rights reserved. copyright of individual articles remains with the author(s). design by side By side studios, san francisco. Permission is granted for reproducing up to fifty copies of any one article for educa- tional Use as defined by thed igital millennium copyright act. to order additional copies or inquire about large-order discounts, see order form at back or email [email protected]. articles appearing in this journal are indexed in Historical Abstracts and America: History and Life. about the cover image: Hawai‘i chinese student alliance. courtesy of douglas d. l. chong. Contents Preface v Franklin Ng introdUction 1 the Hawai‘i chinese: their experience and identity over two centuries David Y. H. Wu and Harry J. Lamley Hawai‘i’s nam long 13 their Background and identity as a Zhongshan subgroup Douglas D.
    [Show full text]