DOCSLIB.ORG

En JHBDTDI MAKAN Cantone

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
En JHBDTDI MAKAN Cantone Chinese Secti POPIAH WRAP AND ROLLS WILD MUSHROOM AND VEGETABLES ON ICE SELECTION Braised Sweet Turnip, Eggs, Lettuce, Peanut, Carrot, Bean Curd, Shitake Mushroom, Sheminji Mushroom, Button Mushroom, Brown Mushroom, Sprout, Hoisin Sauce and Fried Shallots Oyster Mushroom, Chicken Leg Mushroom and Straw Mushroom Kailan, Choy Sam, Tieuw Miew, Bean Sprout, Chinese Cabbage, Bok Choy And Pok Choy Malay Secti BAKAR BAKAR NOODLES STATION DISPLAYS Ikan Cencaru,Ikan Bawal, Ikan Siakap, Kerang Bakar, Pepes Ayam, Otak-Otak Yellow Noodles, Kway Teow, Instant Noodle, Soba, Loh Shu Fun, Mee Hoon served With Sambal Portuguese, Air Assam and Sambal Kicap, LIVE COOKING SATAY STATION Hor Fun with Sliced Beef in Black Bean Sauce Chicken & Beef Satay Salted Fish and Chicken Fried Rice with Peanut Sauce, Nasi Impit, Cucumber and Onion Claypot Rice ALL ABOUT LAKSA Fr The Bl Broth And Stocks Choice of Laksa Johor, Assam Laksa, Curry Laksa and Mee Rebus CANTONESE WANTON NOODLE Accompanied with Traditional Condiments Prawn wanton, BBQ chicken, Mushroom with chicken feat HK Kailan, HK Choy sum SOUP CANTONESE ZHA-JIANG MIAN Sup Kambing Mamak Mince chicken Zha-Jiang, Cucumber, Spring Onion MAIN DISHES FROM THE STEAMERS Nasi Tomato Siew Mai, Salted Eggs Bun, Prawn Roll, Har Kao, Sesame Ball Steamed White Rice with Choice of Thai Chili Sauce, Sweet Sauce, Chili Sauce, Hoisin Sauce, Ayam Percik Sambal Sauce and Soya Sesame Sauce Dalcha Kambing Slipper Lobster Black Pepper BARBEQUE Assam Pedas Saba Fish Peking Duck, Roasted Chicken, Steamed Chicken Freshly Roasted/Poached/Steamed Served with Fragrant Rice, Clear Soup INDIAN FROM TANDOOR OVEN Accompanied with Tomato, Cucumber, Soya Sauce, Spring Onion, Chili Sauce, Hoisin Sauce, Naan Bread (selection of sesame or garlic naan) Plum Sauce, Sweet Bean Sauce and Ginger Sauce Chapatti Tandoor Chicken Tangedi Kebab SOUP Tandoori Subzi Braised Crab Meat Soup with Fish Maw Salmon Fish Tandoori SEAFOOD SELECTIONS INDIAN MAIN COURSE Steamed Grouper Fish with Fungus and Bean curd Skin Dhall Tadka, Lamb Keema, Chicken 65, Prawn Koliwada,Squid Curry Crispy Soft Shell with Aromatic Garlic and Pepper Condiments: Lime Pickle, Mango Chutney, Ring Onion, Mint Chutney, Lime Cucumber Raita, Papadom MAIN COURSE Steamed Chicken with Ear Fungus and Mushroom LAST IMPRESSIONS Stuffed Mushroom with Broccoli in Egg White Sauce French Almond Cake Braised Bean curd with Diced Chicken and Salted Fish Kiwi Cake Stir Fried Sliced Beef with Bitter Gourd Peach Tart Century Egg Porridge with Condiments Coconut Pudding Kuey Teow Cantonese Asst. French Pastries Fruits Tartlet FROM TRADITIONAL CLAY OVEN Chocolate Brownies Double Boiled Herbal Chicken Soup Jelly In Glass Bubur Kacang Hijau APPETIZER Nuts Tart Salad Bar - Ice Berg, Romaine, Radicchio, Arugula, Cherry Tomato, Marble Cheese Cake Cucumber, Carrot, Bell Pepper, Corn Kernel, Green Peas Strawberry Swiss Roll Dressing- Thousand Island, Honey Mustard, Sesame, Herb Vinaigrette, Assorted Nyonya Kueh Chili Lime, Olive Oil, Balsamic Rojak Buah-Buahan Dengan Sos Rojak ICE KACANG Fattoush Salad Attap Seed, Sweet Corn, Peanut, Cincau, Buah Pala, Jelly, Kidney Bean, Red Bean, Palm Sugar, Condensed Roasted Potato Salad Milk and Syrup Apple, Celery & Walnut Salad Nicoise Salad ICE CREAM COUNTER Thai Beef Salad Chocolate, Vanilla and Strawberry, Assorted Bamboo Stick Ice Cream Caesar Salad With Traditional Condiments Seafood Salad FRESH FRUIT PLATTERS Cajun Chicken Salad Watermelon, Pineapple, Banana and Honey Dew Melon ANEKA SAMBAL HOT BEVERAGES Sambal Belacan, Sambal Tumbuk Ikan Rebus Dengan Manga Muda, Chinese Oolong Tea Sambal Bendi, Sambal Terung, Sambal Hitam, Sambal Cili Hijau Jasmine Green Tea, Nescafe White Coffee Jeruk Kedondong, Jeruk Sengkuang, Jeruk Betik, Jeruk Manggo, .
Load more

Recommended publications
  • Basic Beanery
    344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes.
    [Show full text]
  • STIR FRY VEGETABLES Long Bean, Broccoli, Bok Choy, Fried Garlic, Sesame Oil 45
    MENU prices in thousand rupiah, no additional tax or charges bali starters TUNA SAMBAL MATAH grilled tuna, sambal matah, raw baby eggplants, rice crackers 65 BUBUR BEBEK BETUTU steamed local duck, rice porridge, cassava leaves 75 LAWAR fine chopped duck meat, vegetables, grated coconut 65 BALI SOUPS BAKSO JUKUT ARES banana tree chicken meatballs soup 55 MEKUAH BE PASIH red snapper fish soup, kemangi leaves 65 SOTO KAMBING goat shank soup, fresh daikon 65 BALI MAINS AYAM PANGGANG SERE LEMO grilled marinated chicken thigh, bayam leaves, brown rice 125 IKAN BAKAR PLECING KANGKUNG grilled snapper fillet, red sambal Jimbaran style, water spinach, brown rice 165 BABI TULEN roasted pork belly, basa gede, cassava leaves, purple cassava mash 185 TUNA BAKAR TERONG RENYAH grilled tuna steak, baby eggplant, sambal matah, brown rice 165 VEGETARIAN STARTERS WATERMELON GAZPACHO tomato, cucumber, watermelon, lemon-grass, basil leaves 45 RAW CURRY cashew cream, raw vegetables, coriander leaves 65 SAYUR URAP long bean, shredded coconut, fried coconut medallions 50 BOK CHOY EDAMAME SALAD grilled bok choy, edamame, baby romaine lettuce, coriander leaves 65 shiitake ravioli shiitake mushroom, butter thyme sauce 85 feta spinach ravioli goat feta, mint lemon sauce 75 vegetarian MAINS PHO CHAY Vietnamese Pho soup, sautéed vegetables, rice noodles, coriander leaves 125 Pad thai shiitake, tofu, tamarind, peanuts, rice noodles, coriander leaves 115 INDIAN PLATTER madras curry, palak paneer, chana masala, naan 135 LASAGNA oyster mushroom, eggplant, grana padano
    [Show full text]
  • Alilamanggis Festiveseason Bro
    1 Festive Season Treasures Bali has a rich history unlike any other island in Indonesia’s vast archipelago. From the exquisite craftsmanship of sculptures constructed by skillful artisans, to the incredible heritage of art, dance and religion, guests who at Alila Manggis journey here are enchanted by this beautiful island. Days at Alila Manggis are filled with activity and regeneration, pampering at Spa Alila, and pursuits by the sea such as discovering East Bali’s legendary dive sites. Experience the mesmerizing nature and rituals unveiled during this festive season. “This is the life, East Bali style…” Hemal Jain General Manager 2 CHRISTMAS EVE… Get into the festive spirit with pre-dinner cocktails and canapés hosted by our General Manager while enjoying the sweet melody of Christmas carols in the open air sung by a group of children from local Thursday, 24 December 2015 elementary schools. A delightful prelude to a sumptuous 4-course dinner at Seasalt restaurant. From 06.30pm At Seasalt IDR 750,000++ per person IDR 1,175,000++ per person with wine pairing All rates are subject to 21% government tax and service charge. For reservations and more information, please contact : Alila Manggis +62 363 41011 or email [email protected] 3 Starter CHRISTMAS EVE… 45 Degree Salmon Warm pomelo salad, Bedugul mini greens Thursday, 24 December 2015 . A glass of Pascal Jolivet Attitude Sauvignon Blanc, Loire Valley - France - 2012 From 06.30pm Soup At Seasalt Pumpkin and Bacon Split peas, brunoise of vegetables, milk foam A glass of De La Chapelle
    [Show full text]
  • Glycemic Index of Rajma Bean (Phaseolus Vulgaris) and Guar (Cyamopsis Tetragonoloba) Incorporated Noodles: a Volunteers Study
    Research Article 2015 iMedPub Journals International Journal of Digestive Diseases http://journals.imedpub.com Vol. 1 No. 1:1 Glycemic Index of Rajma Bean Srinivasan Bharath Kumar, (Phaseolus vulgaris) and Guar Pichan Prabhasankar (Cyamopsis tetragonoloba) Flour Milling Baking and Confectionery Incorporated Noodles: A Volunteers Technology Department, CSIR-Central Study Food Technological Research Institute, Mysore 570 020, India Corresponding author: Abstract Pichan Prabhasankar Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. [email protected] Objective:Current study focuses on the influence of low-GI ingredients on noodle GI. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed Food Technological Research Institute, powder incorporated noodles were selected for the study. Noodles were prepared, Mysore 570 020, India dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the Tel: 91-821-2517730 subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different Fax: 91-821-2517233 time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles.
    [Show full text]
  • Consumer Preference and the Technological and Nutritional Quality of Different Bean Colours
    Acta Scientiarum. Agronomy ISSN: 1807-8621 Editora da Universidade Estadual de Maringá - EDUEM Consumer preference and the technological and nutritional quality of different bean colours Kläsener, Greice Rosana; Ribeiro, Nerinéia Dalfollo; Casagrande, Cleiton Renato; Arns, Fernanda Daltrozo Consumer preference and the technological and nutritional quality of different bean colours Acta Scientiarum. Agronomy, vol. 42, 2020 Editora da Universidade Estadual de Maringá - EDUEM Available in: http://www.redalyc.org/articulo.oa?id=303062597015 DOI: 10.4025/actasciagron.v42i1.43689 PDF generated from XML JATS4R by Redalyc Project academic non-profit, developed under the open access initiative CROP PRODUCTION Consumer preference and the technological and nutritional quality of different bean colours Greice Rosana Kläsener Universidade Federal de Santa Maria, Brazil Nerinéia Dalfollo Ribeiro * Universidade Federal de Santa Maria, Brazil ORCID: hp://orcid.org/0000-0002-5539-0160 Cleiton Renato Casagrande Universidade Federal de Santa Maria, Brazil Fernanda Daltrozo Arns Universidade Federal de Santa Maria, Brazil Acta Scientiarum. Agronomy, vol. 42, 2020 ABSTRACT. : Beans can be found in different grain colours, and for this reason, it is Editora da Universidade Estadual de important to understand the technological and nutritional quality of the diverse types Maringá - EDUEM of beans that are consumed. e objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether Received: 12 July 2018 Accepted: 03 September 2018 different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, DOI: 10.4025/actasciagron.v42i1.43689 and black) were obtained from supermarkets.
    [Show full text]
  • Lectin Free Diet
    THERMO-TECH INC. Lectins Free Diet Lectins are proteins in plants that have been associated with both positive and negative health effects. Some plant-based foods, such as beans and legumes, whole grains, nuts, seeds and certain vegetables contain a high amount of lectins. Lectins are a type of protein that, in humans, may help cells interact with one another. Some scientists also believe that lectins provide a form of defense in plants to keep insects away. These proteins also contain nitrogen, which is needed for plants to grow. While many parts of plants contain lectins, the seed is the part that people eat most often. Lectins may impact health in multiple ways, ranging from digestive disturbances (a dysbiotic condition of the gut) to chronic disease risk (inflammation and autoimmune disease including: celiac disease, psoriasis, diabetes, rheumatoid arthritis, MS and Parkinson's Disease to name a few). They have also been shown to cause red blood cells to cluster together thus not carrying the nutrients and oxygen to our cells this can cause malnutrition although our diet is varied and plentiful. Lectins are categorized as anti-nutrients since they block the absorption of some nutrients. Lectins may cause an upset stomach when plant foods are eaten uncooked. They are also the reason why it can be dangerous to eat undercooked legumes. The lectins in red kidney beans is called phytohaemagglutinin is responsible for red kidney bean poisoning, which results from eating raw or undercooked kidney beans. According to the United States Food and Drug Administration (FDA), consuming just four raw kidney beans could cause symptoms including severe nausea, vomiting, and diarrhea.
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • 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]
  • BUFFET DINNER 6.30Pm – 10.30Pm MENU 1 COMPOSE SALAD
    BUFFET DINNER 6.30pm – 10.30pm MENU 1 COMPOSE SALAD Seared Sea Scallop with Green and Celeriac Cajun Chicken with Potato and Vegetable Salad Tomato with Crumble Feta Cheese and Olives Snow Crab Salad with Brine of Melon CHEF SALAD BAR Mesclun Lettuce, Grated Carrot, Cucumber, Cabbage, Cherry Tomato, Tomato Wedges, Condiments Sun-dried Tomato, Garlic Confit, Kalamata Olives, Marinated Green Olives, Beetroot, Artichoke Sauces and Dressings Balsamic, Thousand Island, French, Yoghurt and Italian Assorted Dressing in Tube CHEF CAESAR SALAD BAR Romaine Lettuce, Crispy Beef Bacon Stick, Shave Parmesan, Garlic Crouton, Caesar Sauce CHEESE PLATTER Hard and Soft Cheese Condiments Cracker, Walnut and Dried Fruits SMOKED SALMON AND SMOKED FISH COUNTER Salmon, Mackerel, Mussel (Friday-Sunday) SEAFOOD BAR Crab, Mussel, and Prawn Sea Scallop in Shell (Friday-Sunday) Condiments Lemon, Cocktail Sauce, American Cocktail, Spicy Thai Sauce, Tabasco MALAY SALAD AND KERABU’S Otak-otak Haruman Desa Compress Fish Perchik and Prawn Terrine with Vegetable and Fine Julienne of Turmeric Leaf Kerabu Daging Salai dengan Jantung Pisang Sambal Kerisik Smokey Beef Salad with Banana Flower and Chili Paste Kerabu Itik dengan Bunga Kantan dan Hirisan Nangka Madu Duck Salad with Ginger Torch Flower and Slice Jackfruit Acar Rebung Muda Dengan Nenas Berembah Bamboo Shoot and Pineapple Chutney with Spice SOUP Pumpkin Cream Soup with Chestnut- Macadamia Dumpling and Corn Bread Winter Melon Soup with Turkey Breast Dumpling and Vegetable JAPANESE Assorted Japanese Sushi, Hosomaki
    [Show full text]
  • Super Brunch
    SUPER 22 / BRUNCH 08 IDR 645 FOOD & NON ALCOHOLIC BEVERAGE IDR 1.305 FOOD & ALCOHOL BEVERAGE IDR 2.045 FOOD & CHAMPAGNE PASS AROUND • Tempura oyster, wasabi aioli, roe • Gohu tuna Ternate, kemangi, black cracker MASON – CHEF BENJI ASIAN SALAD STATION Wood fired pastrami short rib / • Asinan Bogor, pickled local fruits, peanut, chimichurri / jus sweet – hot sour sauce patato & fennel gratin • Vietnamese chicken salad, cabbage, confit carrots / dukkah / labneh carrot, Onion white, coriander, cashew, nahm jim sauce • Chilled soba noodle, wakame, scallion, sesame, ponzu dressing • Summer tomato salad, marinated feta, INDONESIAN MARTABAK Persian cucumber, basil • Traditional folded savory pancake, chicken, leek, cabbage, chili FROM LOCAL FRESH FARM MILK AND Served with CHARCUTERIES pickle, and assorted of sauce • Camembert curry sauce, Thai sweet chili, chili sauce, • Gouda tomato sauce • Bali blue • Manchego MIE KOCOK NOODLE STATION • Milano, salami & chorizo • Homemade turmeric noodle • Assorted dry fruits, nuts, mustard and • Flat rice noodle honey • Rich beef broth • Braised beef tendon STARFISH BLOO BBQ CORNER • Sprout, bok choy, chili • Sate Babi Plecing - Bali • Sate Ayam, peanut sauce - Madura SUSHI, SASHIMI & NIGIRI STATION • Sate Beef Maranggi, kecap-shallot sauce - • Sashimi salmon, white snapper, tuna Purwakarta • Nigiri snapper, prawn • Pepes ikan • Maki roll salmon, tuna, vegetable • Ayam bakar taliwang Condiment: pickle ginger, wasabi, soy sauce DIM SUM STATION • Chicken siu mai • Bbq chicken bun • Char siu pork bun • Spring
    [Show full text]
  • By Mandarin Oriental, Kuala Lumpur at Mandarin Oriental, Kuala Lumpur, We’Re Dedicated to Making Your Wedding Day Truly Memorable
    Weddings by Mandarin Oriental, Kuala Lumpur At Mandarin Oriental, Kuala Lumpur, we’re dedicated to making your wedding day truly memorable. Our experienced wedding specialists and function hosts will design a celebration to reflect your personal style, giving thoughtful attention to every detail before, during and after the big day. We offer a choice of idyllic settings for your wedding reception, with magnificent floral arches and centrepieces, dramatic ice-carvings and the romantic glow of candles. We can also add custom-made exotic floral arrangements, silver candelabras, sparkling champagne fountains and strolling musicians to make it the day of your dreams. And that’s before we bring on a gourmet selection of Chinese, Malay or Western cuisine, created by our award-winning master chefs. We’ve put together some thoughtfully designed wedding packages Malay, Chinese or Western set menus, to help you make the most of your special day. If you don’t find exactly what you’re looking for, we would be delighted to arrange any special requirements you may have, or tailor a package to your requirements. Malay Theme 2016 DELIMA WEDDING PACKAGE (for a minimum of 250 Persons) RM 2,088.00 per table of 10 persons Complimentary one night stay for the newlyweds in our beautifully decorated Honeymoon Suite with in-room breakfast plus chocolate pralines. • Welcome bridal bouquet upon arrival • Butler-drawn bath upon arrival • Special bridal turndown amenities • Complimentary one (1) night Deluxe City View (room only) • 8-tier beautifully decorative ceremonial
    [Show full text]
  • Soups Starters Salad
    Aug. 2020 STARTERS Lava Rock Shrimps 54 Crispy bite-size rock shrimps tossed in our creamy spicy lava sauce. Salt and Pepper Calamari 49 Seasoned calamari, lightly wok-fried to crispy perfection, garnished with fresh chilies. Sea Salt Steamed Edamame 29 steamed charred Freshly or edamame, Lava Rock Shrimps sprinkled with ground sea salt. Wok Fried Green Beans 39 SOUPS Tender crisp green beans, tossed in the wok with garlic and seasoned with salt and pepper. Hot & Sour Soup Cup 24 A classical Chinese soup, with bamboo Bowl 44 Crunchy Chicken Wontons 36 shoot, wood ear mushrooms, tofu, and Fried wontons filled with chicken and finely chopped chicken. vegetable mix, served with sweet chili sauce. Sweet Corn Soup Cup 24 Shanghai Spring Rolls 36 A white soup made out of creamed corn Bowl 44 Shanghai approved spring rolls. Bite into and diced chicken in Guangdong style. paper-thin crisps for an explosion of flavor. Chicken & Vegetable Bowl 44 Wonton Soup A deliciously clear soup made of wontons, that are filled with minced chicken and vegetables. Brasied Beef Noodle Soup Bowl 54 A mouth watering taste off beef shin, braised to perfection in a traditional chinese way. served with noodle soup. SALAD Crunchy Noodle & Shrimps Salad 56 Celery, cucumber, carrot, cilantro, and cabbage tossed in crunchy egg noodles, dressed with spiced peanut dressing. Asian Quinoa Mandarin Salad 54 Asian salad mix, three color braised quiona, beetroots sliced, carrots, edamame beans, mandarin segments garnished with sesame seeds and crispy wontons, servede with sesame lime dressing. Add chicken 11 Crunchy Noodle & Shrimps Salad * All prices are inclusive of VAT Seafood Nuts Vegetarian Vegan In case of allergies please consult our team SIGNATURE DUMPLINGS Pan Fried Chicken Buns 8 pcs 44 Straight from the streets of Shanghai pan- 4 pcs 23 fried chicken buns with a crispy base and a fluffy top.
    [Show full text]