Di-Atas Brasserie

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Saturday Hi Tea @ CH APPETIZER & SALAD Assorted of Mixed Lettuce Tomato, Cucumber, Onion, Corn, Carrot & Cabbage Thousand Island, Asian House Dressing, Vinaigrette, Herb Dressing, Honey Mustard Dressing & Pesto Mayo Gado-Gado with Peanut Sauce Pasembur with Potato Peanut Sauce Rojak Buah-Buahan with Shrimp Paste Tahu Sumbat Dengan Sayur Chili Sardine Sandwich Hot Entre Squid Cheese Net Crispy Shrimp Wantan Spring Roll Mini Samosa SOUP Wild Mushroom Soup Sup Ayam Berempah Assorted Bread Roll & Butter ACTION COOKING Sausage Station (Jumbo, Cheese & Smoked with brown sauce and mustard) Porridge Station Bubur Lambok with Condiments Noodles Station Mee Rebus Daging with Condiments Pasta Station Live 2 Type of Pasta with Grated Cheese & Condiments (Chicken Bolognaise & Basil Tomato Sauce) Beef Lasagne Satay Station Chicken & Beef Satay & Condiments Chinese Station Assorted Dim Sum x 2 Assorted Pau x 2 Yong Tau Foo & Flour Rolled Indian Station Roti Canai Murtabak Tosai With Dhall Curry and condiments Main Course Mee Goreng Kicap Chinese Fried Mee Hoon Nasi Ayam Kampung Nasi Putih (steamed rice) Ayam Kampung Goreng (fried chicken) Tempe Goreng (fried preserved soya bean), Tauhu Goreng (fried beancurd) Sambal Cili Merah (red chili paste), Sambal Cili Hijau (green chili paste) Sambal (chili paste), Kuah Kari (curry gravy) Kacang Panjang (long bean), Kobis (cabbage), Timun (cucumber), Tomato SWEET & TRENDY Red Velvet Cake Pandan Layer Cake Chocolate Mousse Cake Blueberry Cake Flourless Chocolate Cake Assorted Fruit Jelly Mango Pudding Sago Gula Melaka Sago Gula Jelly Cream Caramel Assorted Kuih Talam Fresh Cut Fruit Assorted Ice Cream & Fruit Gelato with Condiments, Bubur Cha-Cha with Yam Cekodok Pisang in Basket BEVERAGE Teh Tarik / Coffee & Tea .

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Notice to Members
No.7 Jalan Istana,41000 Klang. Tel : 03-33714625,03-33721461, 03-33715769 Fax : 03-33715422(Admin) , 03-33730904(Sports) Email: [email protected] Website : www.royalklangclub.com.my SEPTEMBER 2017 NOTICE TO MEMBERS USE OF CLUB PREMISES ( REPEAT REMINDER ) Members are reminded that the Club’s premises cannot be used as a venue for business meetings among guests, unless prior permission is obtained from the management. SEPTEMBER BIRTHDAYS USAGE OF LIBRARY AND DECK ( REPEAT REMINDER ) The General Committee & Management Member’s children are encouraged to use the Library and Deck wish while patronising the Club. Ms. Yeoh Siew Bee , Ms. Krishnaveni , Ms. Suseela a very Happy Birthday. AUCHENTOSHAN THREE WOOD GUINESS DRAFT END OF MONTH TIGER WHITE PROMOTION BUY 1 BUCKET @ RM 13 + Per 4 BOTTLES Glass TO GET 1 UNIT OF MULTIPURPOSE BOTTLE OPENER AVAILABLE FROM RM 36 + GST 6% 28th SEPTEMBER 2017 AVAILABLE FROM SEPTEMBER 2017 AVAILABLE FROM SEPTEMBER 2017 *While Stock Last *While Stock Last *While Stock Last DATE: 14 OCTOBER 2017 TIME: 5PM VENUE: SPORTS TAVERN (FIRST COME FIRST SERVED BASIS - WHILE STOCK LAST) OPEN TO MEMBERS , SPOUSES AND GUESTS FREE ENTRANCE THE MANAGEMENT CLUB CATERER SCRAMBLED EGG TOAST WITH LOR MEE @ RM 8 + VIENNA SAUSAGE @ RM 9 + W.I.P HAWKER STALL @ THE LAGOON Gourmet Chicken Burger Vietnamese Spring Roll Chicken Kebab Chicken Satay Bubur Cha Cha Pan Mee Nasi Lemak Assorted Nyonya Kuih & a variety of weekend specials… Fridays to Sundays, from 6pm. SEPTEMBER 02/09/2017 MONTHLY HASH RUN 5.30pm GREEN HILL BASKETBALL
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Digitaldine-In Food Menu.Pdf
the white house SOUP HEE PEOW TNG ........................................................... 12 Fish maw soup with homemade prawn balls, pig tripe and cabbage in chicken broth (Serves 1-2 persons) ITEK TIM ........................................................................... 16 Salted vegetables soup with duck, HEE PEOW TNG preserved plums and pickled mustard greens (Serves 1-2 persons) BAKWAN KEPITING ............................................. 16 Homemade minced pork & crab meat balls soup, served with mushroom & bamboo shoots (Serves 1-2 persons) STARTER SIGNATURE KUEH PIE TEE ............................. 18 Cripsy 'Top Hat' pastry cups served with shredded turnips, prawns, crabmeat and homemade chili dip SIGNATURE KUEH PIE TEE NGOH HIANG ................................................................ 16 Five-spiced marinated minced pork with prawn, water chestnuts and spring onions, wrapped in soy bean curd skin and deep-fried NYONYA OTAH OTAH ......................................... 16 Baked mackerel fish paste with nyonya herbs & spices, wrapped in banana leaves & served with coconut milk NGOH HIANG thehouseofindocafe.com whitehouse.indocafe indocafesg Prices stated are subjected to service charge and prevailing government tax the white house MEAT AYAM BUAH KELUAK ......................................... 24 All-time peranakan favourite braised chicken with black nuts and exotic spices Add-on: Buah keluak nut +3 KARI KAPITAN ............................................................. 21 Braised chicken in authentic
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Singapore Population Health Studies – First Follow-Up Main Questionnaire – Personal Information
SPHS F1 - MECT Form Language: English/Mandarin MAIN QUESTIONNAIRE SINGAPORE POPULATION HEALTH STUDIES – FIRST FOLLOW-UP MAIN QUESTIONNAIRE – PERSONAL INFORMATION Name: (Mr / Ms / Mrs)* _________________________________________________________ Gender: 1) Male 2) Female NRIC: D.O.B.: D D M M Y Y Y Y Ethnicity: 1) Chinese 2) Malay 3) Indian 4) Others, please specify: _______________ Preferred Language: 1. _____________________________ 2. ______________________________ Mailing Address: Residential Address: □ Same as residential address Block: Street / Building Name: Unit No: # - # - Postal Code: Home No Mobile No Office No Contact 1: Contact 2: Contact 3 (Relative’s mobile): __________________________ Relation: As an additional option and source of contact to facilitate _____________________________ follow-up Email Address: INTERVIEW DETAILS STUDY ID: Interviewer’s Name: Interview Language: Interview Date: / / Interview Time: AM / PM* Ops v4, 09 Nov 2017 Page 1 of 70 Annex AD, IRB v5, 17 Nov 2017 SPHS F1 - MECT Form Language: English/Mandarin MAIN QUESTIONNAIRE Interviewed by: Document the full name of the interviewer. Name: [*Mr/Ms/Mrs] Circle the appropriate salutation. Document the name as it is printed on the participant’s NRIC. Gender: * M / F Document the gender as printed on the NRIC Ethnicity Document as per NRIC. Specify Other, e.g. Bugis, Sikh, Pakistani D.O.B: Document the date of birth as printed on the NRIC. Residential Address: Document the main address that the participant is currently staying at. Mailing Address [fill in only if different from Document mailing address only if different from the above]: residential address. Contact No. Obtain telephone number where applicable/contactable. If no contact number is available, document 77777777.
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Bank Kalori.Pdf
i) BUKAN VEGETARIAN NASI, MI, BIHUN,KUETIAU DAN LAIN- LAIN Makanan Hidangan Berat (g) Kalori (kcal) Rujukan Bihun bandung 1 mangkuk 450 490 NC Bihun goreng 2 senduk 150 260 NC Bihun goreng ala Cina 2 senduk 150 240 NP Bihun goreng putih 2 senduk 120 200 NP Bihun hailam + sayur + ayam 1 mangkuk 250 350 NP Bihun kantonis + sayur + ayam 1 pinggan 280 430 NP Bihun kari + sayur + ayam 1 mangkuk 250 330 NP Bihun latna + sayur + ayam 1 mangkuk 250 380 NP Bihun rebus + sayur + ½ biji telur rebus 1 mangkuk 250 310 NP Bihun Soto 1 mangkuk cina 130 50 NP NC Bihun sup + sayur + hirisan ayam 1 mangkuk 250 150 (perkadar an) Bihun tom yam + sayur + ayam 1 mangkuk 250 230 NP braised egg noodles Szechuan style 1 senduk 50 90 Bubur ayam Atlas + (2 sudu makan ayam + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur daging Atlas + (2 sudu makan daging + 2 sudu makan lobak 1 mangkuk 250 150 NC merah) Bubur ikan Atlas + (1 sudu makan ikan merah + 2 sudu makan 1 mangkuk 250 110 NC lobak merah) Bubur nasi (kosong) 1 cawan 170 70 Atlas Chap chye 1 senduk 60 50 NP Char kuetiau 2 senduk 120 230 NP Fried cintan noodle 1 senduk 60 100 Ketupat nasi 5 potong 200 215 NP Kuetiau bandung 1 mangkuk 320 380 NC Kuetiau goreng 2 senduk 150 280 NC Kuetiau hailam + sayur + ayam 1 mangkuk 250 380 NP Kuetiau kantonis + sayur + ayam 1 pinggan 280 410 NP Kuetiau kari + sayur + ayam 1 mangkuk 250 320 NP Kuetiau latna + sayur + ayam 1 mangkuk 250 320 NP NC Kuetiau sup 1 mangkuk 320 180 (perkadar an) Kuetiau tom yam + sayur + ayam 1 mangkuk 250 210 NP Laksa + sayur + ½ biji telur
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Food Menu 美食菜单 Set Menu 套餐菜单 | 12Pm – 10:30Pm
FOOD MENU 美食菜单 SET MENU 套餐菜单 | 12PM – 10:30PM 5-COURSE SET MENU 1 5-COURSE SET MENU 2 5道式套餐1 5道式套餐2 Singaporean | Family Style Singaporean | Family Style $35 per person | For min. 2 persons $35 per person | For min. 2 persons 每人$35 | 至少2人每人$35 | 至少2人 Bak Kut Teh 肉骨茶 Wanton Soup 鲜虾云吞汤 Premium Pork Ribs, Chinese Herbs & Spices Prawn Dumplings, Choy Sum, Clear Fish Broth with a Clear Garlic & Pepper Broth, Yew Char Koay Ngoh Hiang 鲜虾猪肉五香 Hokkien Popiah 福建薄饼 Minced Pork & Prawn in Crispy Bean Curd Skin Rice Crepe with Fresh Prawns, Sweet Turnip, Lap Cheong, Egg, Sweet Sauce, Chilli Claypot Chicken Rice 砂煲鸡饭 Marinated Chicken Thigh, Chinese Sausage, 海南鸡饭 Hainanese Chicken Rice Mushrooms, Salted Fish Poached Sakura Chicken with Fragrant Rice, Chicken Broth Wok-fried Fine Green Beans with Garlic 香蒜炒四季豆 Stir-fried Vegetables 蘑菇炒芥兰 Hong Kong Kai Lan, Mushrooms, Oyster Sauce Ice Cendol 煎蕊冰 Pandan Cendol, Sago, Brown Sugar Syrup, Sago Gula Melaka 椰糖西米露布丁 Red Bean Paste, Coconut Soup Chilled Sago with Palm Sugar & Coconut Milk 6-COURSE SET MENU 1 6-COURSE SET MENU 2 6道式套餐1 6道式中餐套餐2 Singaporean | Family Style Chinese | Family Style $48 per person | For min. 5 persons $48 per person | For min. 5 persons 每人$48 | 至少5人每人$48 | 至少5人 Soto Ayam 马来鸡汤 Double-boiled Kampong Chicken Soup 甘榜鸡汤 Spiced Chicken Soup, Shredded Chicken, Rice Cake, With Dried Scallops, Hairy Figs, Chinese Yam Potatoes, Fried Shallots Wok-fried Prawns 咸蛋蛋黄酱炒虾 Chinese Rojak 罗惹 With Salted Egg, Mayonnaise Fresh Cucumbers, Sweet Turnips, Water Spinach, Rose Apples, Pineapples, Crispy Fried
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Dpj- Ramadan Menu
BismillahBuffet Ramadan Menu SELECTION OF INTERNATIONAL AND LOCAL APPETIZERS LOCAL SELECTIONS Ulam – Ulaman Kampong with Sauces Aneka Acar Selections of Kerabu Selections of Ikan Masin Platter Assorted Keropok INTERNATIONAL SALADS Pasta Salad with Minced Chicken Seafood Cocktail Potato Salad Tuna and French Bean Salad Roasted Chicken Salad SALAD BAR COUNTER 4 types of Garden Greens with 6 types of Assorted Dressings Pasta Salad, Cherry Tomatoes with Fresh Basil, Shredded Carrots with Raisin, Kyuri Yoghurt, Onion Rings and Chopped Capsicum Condiments Crispy Beef Bits, Grated Parmesan Cheese, Bread Croutons, Black Olives, Green Olives, Capers, Chopped Gherkins ROJAK BUAH with Asam Boi, Chili Soy Sauce, Rojak Sauce, Sugar Soy Sauce POPIAH BASAH with Sauces SOUPS Mushroom Cream Soup Sup Ayam Berempah TRADISI RAMADAN Bubur Lambuk Istimewa Dorsett Putrajaya Bird's Eye Chili in Soy Sauce, Ginger, Corriander Leaves, Serunding Kelapa, Serunding Ayam, Serunding Daging HIDANGAN TRADITIONAL Lemang, Nasi Impit, Ketupat Palas served with Rendang Ayam, Rendang Daging, Sambal Ikan Bilis, Kuah Kacang BismillahBuffet Ramadan Menu LIVE STALL AND BAKAR BAKAR @ ALFRESCO BBQ CORNER CHOICES OF MEAT AND SEAFOOD Chicken Wings, Mini Sirloin Steaks, Prawns, Green Mussels with Choices of Potatoes and Vegetables KAMBING GOLEK Western Sauces Mushroom Sauce, Black Pepper Sauce, Mint Sauce, Rosemary Sauce, BBQ Sauce Local Favorites Thai Sauce, Chili Sauce, Tomato Sauce, Yoghurt SATAY STATION Chicken and Beef with Peanut Sauce, Cucumber, Red Onion and Nasi Impit (Cube
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Eat Pray Rock Buffet Menu
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Savour Local Heritage Cuisine at Marina Bay Sands' RISE Restaurant
FOR IMMEDIATE RELEASE Savour local heritage cuisine at Marina Bay Sands’ RISE restaurant Refreshed dining concept spotlights local chefs and their heritage recipes Singapore (28 June 2021) – Marina Bay Sands’ all-day restaurant RISE has refreshed its dining concept to present Singapore’s most iconic local delights, paying homage to the city state’s rich and diverse food culture. Foodies can look forward to authentic home recipes and elevated local favourites reinvented by RISE’s team of local chefs. The all-new menus, which are presented in à la carte and set menu styles, will be available for lunch and dinner at the former buffet restaurant. For breakfast, guests can choose from 13 sets over five cuisine types, namely Chinese, Indian, Japanese, Malay and Western, as well as an à la carte menu inspired by Singaporean flavours. Seven chefs jointly present Singapore’s treasured cuisine Seven local chefs present their heritage recipes in RISE’s brand new dining concept (from L to R): Junior Sous Chef Lian Wen Xin; Senior Sous Chef Danny Yong; Sous Chef Chan Cheng Thien; Junior Sous Chef Stella Tan; Pastry Sous Chef Pang Yoon Hwa; Junior Sous Chef Adam Bin Razali; Junior Sous Chef Bharat Mani Sapkota. The culinary stars behind RISE’s new concept are none other than seven local chefs, comprising long time culinary stalwarts, a few of whom have been with RISE for over a decade. Inspired by fond childhood memories, many of these dishes are time-honoured recipes handed down from generations, while some are refined over time in the professional kitchen.
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Teaffani Hari-Raya-2021.Pdf
SAJIAN ISTIMEWA Ramadhan Raya CATERING PACKAGES RAMADHAN CATERING RAYA CATERING PACKAGES ORDER PACKAGES ORDER 13.04.2021 - 12.05.2021 13.05.2021 - 13.06.2021 03 – 5569 8186 (ofﬁce) / 010-231 2860 (h/p) teaffanicatering teaffani_catering www.teaffani.com COPYRIGHT BY TEAFFANI CATERING 2021 Harapan Ramadhan Senandung Lebaran CATERING CATERING (RM26.00) (RM39.90) MINIMUM 30 PAX | 11 ITEMS MINIMUM 3 0 PAX | 15 ITEMS *excludes manpower, transportation, 6% SST & miscellaneous charges *excludes manpower, transportation, 6% SST & miscellaneous charges STARTER STARTER Aneka Keropok Aneka Keropok Kentang Kari Samosa CARBS Nasi Impit Kuah Kacang CARBS Nasi Tomato dengan Kismis & Gajus Nasi Impit Kuah Kacang Nasi Tomato dengan Kismis & Gajus MAINS MAINS Ayam Masak Merah Ayam Masak Merah Satay Ayam / Daging Rendang Tok Daging Satay Ayam / Daging VEGGIES Acar Jelata VEGGIES Pajeri Nenas DESSERT Acar Jelata Buah-buahan Tempatan Aneka Kuih DESSERT Buah-buahan Tempatan Aneka Kuih SIDES Aneka Agar Agar Kurma SIDES BEVERAGE Kurma Cordial Punch Teh Tarik BEVERAGE Cordial Punch Teh Tarik (RM59.90) Sesuci Lebaran MINIMUM 30 PAX | 19 ITEMS CATERING *excludes manpower, transportation, 6% SST & miscellaneous charges STARTER MAINS DESSERT Aneka Keropok Ayam Masak Merah Buah-buahan Tempatan Kentang Kari Samosa Rendang Tok Daging Aneka Kuih Roti Jala Kari Ayam Satay Ayam / Daging Aneka Agar Agar Sambal Udang Bubur Jagung SOUP Sup Ayam Berempah VEGGIES SIDES Acar Jelata Kurma CARBS Pajeri Nenas BEVERAGE Nasi Impit Kuah Kacang Cordial Punch Nasi Tomato dengan Kismis
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Ichiban Asian Fusion White Rice
34639.) Extra Item Charge - $1.00 34588.) Nabe Yaki Udon (J34) - Soup. Ichiban Asian Noodle soup with shrimp, fish cake, scallop, crab meat, vegetable and egg. - $15.00 Japanese - Combinations 34586.) Shrimp Udon (J32) - Soup. - $13.00 Fusion 34614.) Shrimp and Chicken (C1) - Served with 34585.) Steak Udon (J31) - Soup. - $13.00 Appetizers - Japanese white rice and green salad. - $17.00 34587.) Tempura Udon (J33) - Soup. - $13.00 34561.) Agedashi Tofu (J7) 34615.) Shrimp and Steak (C2) - Served with white 34583.) Vegetable Udon (J29) - Soup. - $11.00 Fried bean curd with tempura sauce. - $4.50 rice and green salad. - $17.00 34562.) Edamame (J8) 34616.) Steak and Chicken (C3) - Served with white Young soy beans. - $3.50 rice and green salad. - $17.00 Malaysian - Chef Specialties 34559.) Gyoza (J5) - 4 pc. 34551.) Banana Leaf Grilled Mahi Mahi (M26) Pan fried dumpling with pork and vegetable filling. - Chef's special sauce wrapped in banana leaf. - $15.00 $4.50 Japanese - Dinner Dishes 34544.) Chicken (Beef) Rendang (M19) 34560.) Harumaki (J6) - 4 pcs. 34613.) Chicken Katsu (D10) - Served with white Chicken chunks or beef chunks with lemongrass and Japanese spring roll. - $4.50 rice and green salad. - $13.00 curry paste, simmered in cream coconut curry sauce. - 34556.) Shrimp Tempura (J2) 34605.) Hibachi or Teriyaki Chicken (D2) - Served $13.00 Deep fried shrimp and vegetables. - $7.00 with white rice and green salad. - $13.00 34547.) Coconut Shrimp (M22) 34558.) Shumai (J4) - 4 pc. 34604.) Hibachi or Teriyaki Mixed Vegetables (D1) - Stir-fried with pineapple, mushrooms, bell peppers and Steam or fried shrimp and vegetable dumplings.
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A Preliminary Study on Digital Image Performance to Stimulate Food Taste Experience
Bulletin of Electrical Engineering and Informatics Vol. 9, No. 5, October 2020, pp. 2154~2161 ISSN: 2302-9285, DOI: 10.11591/eei.v9i5.2254 2154 A preliminary study on digital image performance to stimulate food taste experience Nur Hasni Nasrudin, Afdallyna Fathiyah Harun Faculty of Computer & Mathematical Sciences, Universiti Teknologi MARA, Malaysia Article Info ABSTRACT Article history: Users and food marketers alike would share images of food in the hopes that viewers would be able to capture the emotion/sensation presented by Received Jan 17, 2020 the food. This is a form of food digitization, shifting away from Revised Mar 20, 2020 the mechanical aspect of taste stimulation to the use of digitized visuals. Accepted Apr 22, 2020 This paper aim to evaluate the performance of taste perception made by users by just looking at food image. Using food images as a medium of taste stimulation, this paper reports international users’ perception of the taste of Keywords: Malaysian local food through an online channel. By applying SPSS analysis, the author studied the patterns of similarity and dissimilarity of users’ Digital food image perception of food images that have been compiled using an online survey. Food digitization Interestingly observed, the results of the analysis enable the author to assess Online food taste experience how close user perceptions were akin to the real taste. The author found that Visual food taste perception most user perceptions are closely matched with the food’s real taste which Visual food taste stimulation allows the author to conclude that visual media is possible in stimulating food taste experience.
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02Menu A3 Cluny Food Hall Website
1. Roasted chicken rice 2. Steamed chicken rice 3. Roasted chicken rice set (individual plate with bean sprouts and egg) 4. (individual plate with bean sprouts and egg) 5. Roasted Char Siew Chicken rice Noodles Roasted Deluxe food menu SOUP R1. Roasted chicken rice N1. Dumpling soup R2. Steamed chicken rice N2. Fish ball soup R3. Roasted char siew chicken rice N3. Wanton soup (individual plate with bean sprouts and egg) N4. Sliced fish soup R4. Roasted chicken rice set Salad N5. Seafood soup (individual plate with bean sprouts and egg) N6. Tom yam soup R5. Steamed chicken rice set S1. Purple cabbage coleslaw, carrot, raisin N7. Fish ball noodles Add Char Siew S2. Roasted chicken & potato salad, crispy shallot N8. Wanton noodles Add Egg S3. Roasted duck, pineapple & tempeh salad Add Liver N9. Dumpling noodles Add Gizzard S4. Salmon & tofu salad, tomato, lettuce N10. Shredded chicken noodles Add Vegetable S5. Mixed seafood salad, orange, cucumber Add Bean sprout N11. Sliced fish bee hoon S6. Seafood Salad *Selection of white rice or brown rice N12. Fried fish bee hoon N13. Ban mian poke bowl N14. Mee hoon kwey MALAY FOOD M1. Set A-Nasi lemak with wings, eggs & achar P1. Chicken poke bowl DRIES M2. Set B-Nasi lemak with fried fish, egg & achar P2. Prawn poke bowl N15. Chicken bak chor noodles M3. Set C-Nasi lemak with otak, egg & achar P3. Salmon poke bowl N16. Dried mushroom noodles M4. Deluxe Set-Nasi lemak with wings, otak, P4. Vegetarian poke bowl N17. Dumpling noodles egg & achar N18. Fish ball noodles *Choice of rice, brown rice or greens M5.
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