DOCSLIB.ORG

Marco's Restaurant and Bar Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Marco's Restaurant and Bar Menu SCAN TO VIEW OUR MENU ONLINE OPEN DAILY 11.00 AM - 22.30 PM THAI DELIGHTS EASY BITES Miang Pla Kapong | 220 Wild piper leaves wrap with white snapper, dry shrimps, peanuts, lime, ginger, onion, and roasted coconut Thod Man Koong | ทอดมันกุ้ง 250 Battered prawn cake with a touch of pork, coriander root and served with sweet plum sauce Phar Pla Salmon | พล่าปลาแซลมอน 280 Hand-cut salmon dice marinated with lime juice, lemongrass, shallots, mint leaves and kaffir lime Yum Woonsen | ยำวุ้นเส้น 250 Rice vermicelli salad with garden vegetables and spicy seafood sauce Satay Gai | สะเต๊ะไก่ 240 Juicy chicken skewer marinated with curry powder and coconut, served with peanut dip and cucumber achar Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax LIQUIDS Tom Yum Goong | ต้มยำกุ้ง 320 Most famous hot & sour soup with galangal, lemongrass, cherry tomato, straw mushrooms, onions and kaffir lime Tom Kha Gai | ต้มข่าไก่ ่280 Creamy and refreshing coconut soup with chicken breast, lemongrass, kaffir lime, cherry tomato and lime juice WOK THIS WAY Bai Liang Goong Seap | ใบเหลียงกุ้งเสียบ 220 Liang leaves with shallots, garlic, birdy eye chili, soy sauce and oyster sauce Phad Kapaow Gai / Mhoo / Thalay | 280/ 280/300 ผัดกะเพรา ไก่/ หมู / ทะเล Chicken / pork / seafood with holy basil, birdy eye chili, garlic and oyster sauce ,served with fried egg and steamed jasmine rice Phad Thai Goong | ผัดไทยกุ้ง 300 Stirred rice noodles with sea prawns, tamarind sauce, bean sprouts, Chinese chives, tofu, egg and shallots Khao Phad Gai / Mhoo / Goong / Poo | 280/ 280/300/320 ข้าวผัด ไก่/ หมู / กุ้ง / ปู Fried rice crab meat, prawn, chicken or pork with kale, tomato, onion, soy sauce and egg Phad Sie-Ew Thalay/ Gai/ Mhoo| ไก่ / หมู / ทะเล 280/ 280 /300 Chinese style noodles with soy sauce, vegetables and cabbage Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax CHEF’S SIGNATURES Gang Som Pla | แกงส้มปลา 350 Southern sour curry with seabass, vegetables, coconut and tamarind Naam Prik Koong Seap | 250 Smoked dried prawns with shrimp paste, birdy eye chili, shallots, lime juice and palm sugar Super Som Tum Thalay | ซุปเปอร์ส้มตำทะเล 480 Green papaya salad with string beans, tomato, peanuts, dry shrimps, fish sauce, lime juice, assorted marinated squid, green mussels and prawns Sen Mhee Gang Poo | 390 Light and creamy coconut curry with crab meat, Thai eggplants, sweet basil and palm sugar, served with rice noodles Gang Massaman Gai | 320 Creamy peanut curry with chicken leg, cinnamon, anise, potato, onions, served with tortilla bread Cha Om Thod | ชะอมทอด 290 Deep fried vegetables , dipped in pork and shrimp mild curry Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax SWEET FLAVORS Khao Neaw Mamuang | ข้าวเหนียวมะม่วง 190 Ripe mango with pandan leaves flavored sticky rice, roasted sesame and sweet coconut milk Kluay Thod | กล้วยทอด 190 Deep fried banana with condense milk and coconut ice cream Phollamai Ruam | ผลไม้รวม 150 Exotic tropical fruits Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax INTERNATIONAL DELIGHTS EASY BITES Caesar Salad | ซีซาร์สลัด 250 Romaine lettuce, classic caesar dressing, chicken breast, boiled egg, crispy bacon, herb croutons and parmesan cheese Fish and Chips | ฟิชแอนด์ชิพ 300 Battered see bass fish fillet with panko bread, hand-cut potato fries, served with truffle mayonnaise and white vinegar Fire & Ice | สลัดแตงโม 250 Duo of red and yellow watermelon, jalapeno chili, feta cheese, cilantro and Italian basil, mix in chef’s shallot vinaigrette Calamari | ปลาหมึกชุบแป้งทอด 320 Deep-fried calamari with garlic butter, lemon fillet, capsicum confit and black olives LIQUIDS Gazpacho with Twist | ซุปเย็นกัซปาโช 280 Chilled mango and orange soup, mint leaves, avocado, feta cheese, black olive, microgreen and pecan Simply Velvet | ซุปเห็ด 300 Creamy shimeji mushroom soup made with leek, potato and a touch of coconut with fresh shaved parmesan Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax FROM THE OVEN PIZZA Margherita | พิซซ่ามาการิต้า 320 Cherry tomato, chili oil, sweet basil Diavola | พิซซ่าดิอะโวล่า 380 Cherry tomato, chorizo, black olives, chili oil Frutti Di Mare | พิซซ่าซีฟู้ด 380 Green mussels, sea prawns, squid, oyster mushroom, artichoke, black olive, chili oil Tai Pla Hang | พิซซ่าไตปลาแห้ง 320 Fish kidney, pumpkin sauce Phad Kapaow Gai | พิซซ่าผัดกะเพราไก่ 320 Basil stir-fried chicken, garlic, shallots PASTA Choose your favorite whole wheat pasta Choose your favorite sauce Fettuccini | เส้นเฟตตูชินี Carbonara | คาโบนาร่า 320 Spaghetti | เส้นสปาเกตตี Arrabbiata | อาราเบียต้า 300 contains bacon ประกอบดวยเบคอน Pesto | เพสโต 320 Pad Kee Mow | 300 Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax BIG BITES Club Sandwich | คลับแซนด์วิช 340 Grilled white toast, light mayonnaise, lettuce, tomato, onion, chicken breast, pork ham, cheddar cheese, fried egg, French fries Quessadilla | เกซาดิยา 320 Baked tortilla bread, capsicum, chicken breast, shallots, garlic, white wine, rose paprika powder, mozzarella cheese, oregano Angus Beef Burger | แองกัสเบอร์เกอร์ 360 Australian aged prime beef, mayonnaise, lettuce, tomato, onion, crispy whole wheat bun, melted cheddar cheese, oyster mushrooms, French fries CHEF’S SIGNATURE Seafood Risotto | รีซอตโตซีฟู้ด 440 Smooth aquarelle rice, truffle oil with sea prawns and squid served in a parmesan basket Magic of Pasta | เมจิกพาสต้า 320 Homemade ravioli with lemon ricotta filling, served with sage brown butter Chicken Cordon Bleu | ไก่กอดองเบลอ 320 Battered chicken roulade, cheddar cheese, pork ham, green pepper sauce, cucumber salad, water cress Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax FISHERMAN’S DELIGHT Classic Salmon | แซลมอนคลาสสิก 450 Served with mashed potato, citrus salad and a light tomato mayonnaise Thermidor’s Revenge | กุ้งอบชีส 420 Baked tiger prawns, classic thermidor sauce, parmesan cheese, lemon juice, mustard, nutmeg, buttered vegetable cubes, sweet basil Fresh Catch of the Day | เมนูพิเศษประจำวัน price as per market list Our chef can recommend you the best seafood available We suggest to order 1 day in advance SWEET FLAVORS Pineapple Mousse Bavarois | มูสสับปะรด 190 Light creme topped with pineapple confit, crunchy muesli bread American Chocolate Lava Cake | อเมริกันช็อกโกเลตลาวาเค้ก 190 Smooth half-baked souffle, milk chocolate, whole wheat flour, egg, icing sugar, vanilla ice cream Ice Cream | ไอศกรีม 80 Vanilla bourbon, chocolate, coconut, strawberry Sorbet | ซอร์เบต์ 80 Passion fruit, lemon, mango Chef’s Recommendation Spicy Vegetarian All prices are in Thai baht and subject to 10% service charge & 7% goverment tax CAPTAIN AMERICA’S FRIED RICE 120 ข้าวผัดกัปตันอเมริกา Thai American Fried Rice with Vegetable and Egg THE AVENGERS CHICKEN BREAST 150 อกไก่อเวนเจอร์ Battered Chicken Breast, Sauteed Spinach, Carrot PONY’S SPAGHETTI 150 สปาเกตตีโพนี่ Spaghetti Bolognese, Local Minced Beef, Parmesan Cheese ELSA’S PIZZA 150 พิซซ่าเอลซ่า Mini Pizza Margherita with Mozzarella Cheese POKEMON’S CHEESE STICKS 150 Cheese Sticks with Remoulade Sauce SUPERMAN’S SANDWICH 120 ซุปเปอร์แมนแซนด์วิช Ham and Cheese Sandwich with French Fries All prices are in Thai baht and subject to 10% service charge & 7% goverment tax VOGUE SIGNATURE APERETIFS & DIGESTIFS Cool Down 270 Ricard 4cl 200 Lychee, ginger and lemongrass in concoction Aperol 4cl 200 with Smirnoff vodka, lime juice and mint leave Campari 4cl 200 Vanilla in love 270 Pampero rum, tropical passion fruit mixed with vanilla, citrus and lime GIN Green Peace 270 Beefeater 4cl 220 Gordon gin and apple essence smoothly Bombay Sapphire 4cl 220 mixed with rosemary and sparkled soda Gordon’s 4cl 220 Andaman sea 270 Pampero rum and coconut juice mixed VODKA with pineapple essence and blue curacao Smirnoff 4cl 220 Skyy Vodka 4cl 230 CLASSICS Grey Goose 4cl 300 Cuba Libre 250 Pina Colada 250 Sex on the Beach 260 RUM Mai Tai 260 Captain Morgan 4cl 220 Mojito 260 Bacardi White 4cl 220 Cosmopolitan 260 Havana 7year 4cl 240 Negroni 260 Old Fashioned 260 WHISKY Margarita 260 Famous Grouse 4cl 220 Long Island Iced Tea 290 Johnnie Walker Red 4cl 220 John Jameson 4cl 220 MOCKTAILS J&B Scotch 4cl 220 Virgin Colada 190 Chivas Regal 12 yrs 4cl 250 Virgin Mojito 190 Johnnie Walker Black 4cl 250 Tropical Island 190 Glenfiddich 12 yrs 4cl 350 Mango Tango 190 Milk Shake 190 All prices are in Thai baht and subject to 10% service charge & 7% goverment tax TEQUILA SLICE OF NATURE Shake SieraTequila 4cl 220 Mango 160 Don Julio Blanco 4cl 300 Watermelon 160 Pineapple 160 Orange 180 BOURBON, TENNESSEE & CANADIAN Coconut 180 Jim Beam 4cl 230 Lime 140 Canadian Club 4cl 250 Jack Daniel’s 4cl 250 COFFEE & TEA Americano 110 Espresso 110 LIQUEURS Cappuccino 140 Pernod 4cl 230 Latte 140 Limoncello di Capri 4cl 230 Hot Chocolate 100 Crème De Cassis 4cl 230 Dilmah tea 110 Apricot Brandy 4cl 230 Crème De Cacao 4cl 230 MINERAL WATER Drambuie 4cl 230 Ogue Mineral 330ml 120 Ogue Sparkling 330ml 120 ENERGY BOOSTER Ogue Mineral 750ml 190 Mango Booster 220 Ogue Sparkling 750ml 200 Fruity Booster 220 Perrier 330ml 120 Nutty Break 220 San Pellegrino 750ml 150 Minere 70 BEER Singha 150 SOFT DRINKS Chang 150 Coke, Fanta,
Load more

Recommended publications
  • Donburi: Japanese Home Cooking Free Download
    DONBURI: JAPANESE HOME COOKING FREE DOWNLOAD Aki Watanabe | 144 pages | 07 Apr 2014 | Marshall Cavendish International (Asia) Pte Ltd | 9789814398510 | English | Singapore, Singapore Oyakodon Recipe It must be spring time! Sometimes, raw yolks instead of cooked eggs are used for Donburi: Japanese Home Cooking dish. American fried rice Khao kha mu Khao mu daeng Kralan Thai fried rice. To make richer flavor we sometimes blend kezuri gatsuo bonito flakes or mixed fish flakes. Thank you so much for this amazing dish!! Also needed to cover the pan while the eggs were cooking so the sauce did not evaporate too much. Boil a full kettle Rinse the brown riceadd it to a pot with plenty Donburi: Japanese Home Cooking cold water and bring to the boil over a high heat Once boiling, reduce the heat to medium and cook for min or until it's Donburi: Japanese Home Cooking with a slight bite Once cooked, drain and return it to the pot and keep covered until serving. Instead of simmering the egg, I tried cracking an egg over Donburi: Japanese Home Cooking bowl of hot rice like they do in the restaurants. Whilst the sauce is thickening, top, tail, peel and grate the carrot [s] Trim, then slice the spring onion [s] finely Slice the mangetout in half lengthways Add the sliced mangetout to a large bowl, cover with boiled water and set aside to cook. It can be a great family activity, too. So, it brings us a big smile and a warm feeling inside when we hear that you appreciate our efforts.
    [Show full text]
  • Thailand Understand & Survival (Chapter)
    Thailand Understand & Survival (Chapter) Edition 14th Edition, February 2012 Pages 106 PDF Page Range 695-791 Coverage includes: Understand Thailand, Thailand Today, History, The People & Culture, Thai Temples, Festivals, Eating in Thailand, Environment & Wildlife, Survival Guide, Directory, Transport and Glossary. Useful Links: Having trouble viewing your file? Head to Lonely Planet Troubleshooting. Need more assistance? Head to the Help and Support page. Want to find more chapters? Head back to the Lonely Planet Shop. Want to hear fellow travellers’ tips and experiences? Lonely Planet’s Thorntree Community is waiting for you! © Lonely Planet Publications Pty Ltd. To make it easier for you to use, access to this chapter is not digitally restricted. In return, we think it’s fair to ask you to use it for personal, non-commercial purposes only. In other words, please don’t upload this chapter to a peer-to-peer site, mass email it to everyone you know, or resell it. See the terms and conditions on our site for a longer way of saying the above - ‘Do the right thing with our content. ©Lonely Planet Publications Pty Ltd Understand Thailand THAILAND TODAY . .696 Thailand’s economy has continued to boom despite the political uncertainty since the 2006 coup. HISTORY & POLITICS . .699 Great ancient kingdoms, religions and dynasties have left their mark on how this nation has evolved. THE PEOPLE & CULTURE . 721 Despite its outward homogeneity, many subtle regional dif- ferences exist in the country, often infl uened by Thailand’s neighbours. EATING IN THAILAND . 738 For many visitors, the amazing food is one of the main reasons for choosing Thailand as a destination.
    [Show full text]
  • Revised Syllabus As Per CBCS for the B.A. in Culinary Arts
    Academic Council __________________ Item No. _____________ UNIVERSITY OF MUMBAI Syllabus For Semester V th and VI th Program: BACHELOR OF ARTS (CULINARY ARTS) CHOICE BASED CREDIT SYSTEM (CBCS) With effect from the academic year 2018-19 onwards AC_________________ Item No._____________ UNIVERSITY OF MUMBAI Syllabus for Approval Sr. No. Heading Particulars 1. Title of the Program Bachelor Of Arts (Culinary Arts) a) A candidate for being eligible for admission to the Bachelor of Arts (Culinary Arts) shall have passed standard XII / 10 + 2 examination (any stream) from any recognized education board or its equivalent from India or abroad. b) Candidates who has passed Std X and successfully completed a diploma in any stream of minimum two years duration from any recognized education board/university from India or abroad c) The selection criteria for admission will be on the basis of written examination and personal interview conducted by respective institutions / colleges Every candidate admitted to the Bachelor of Arts d) (Culinary Arts) in the affiliated College conducting the course shall have to register himself / herself with the University of Mumbai. 3. Passing Marks 12th standard passed. Ordinances / 4. Regulations (if Time to time issued by the University. any) No. of Years / 5. Semesters 3 Years / 6 Semesters. 6. Level U.G. 7. Pattern Semester 8. Status Revised 9. To be implemented From Academic Year 2017-18 (w.e.f. Academic Year from 2018-19 onwards.) Academic Year Dean Faculty of Science BOS Chairperson University Of Mumbai Hospitality Studies UNIVERSITY OF MUMBAI Syllabus for Approval 1. Title of the Program:- Syllabus Three Years Bachelor Of Arts - Culinary Arts 2.
    [Show full text]
  • Thai Cuisine 1 Thai Cuisine
    Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.
    [Show full text]
  • Harrow Main Dining Hall Menu 2020 2
    Main Dining Hall Menu Week 2 Week day Monday Tuesday Wednesday Thursday Friday Chicken Sausage Roll Morning Butter Croissant + Fruits Cheese Stick + Fruits Yoghurt + Tuna Puff + Sandwiches + Fruits Snack Fruits + Fruits Meats Beef Cottage Pie Gammon Steak Oven Roasted Chicken Oven Roasted Pork Loin Grilled Chicken Breast with Pineapple Meats Roasted Pork Loin Chicken Gyros Beef Lasagna Chicken Tikka Masala American Style Meatloaf Sides Roasted Mashed Potatoes Potato Wedges Boiled Parsley Potatoes Fried Potatoes Rosemary Potatoes Sides Carrots & Peas Buttered Cauliflower Zucchini with Dill Sautéed Mediterranean Zucchini & Carrots & Broccoli Vegetables Italian Penne Napoli Spaghetti in Mushroom Seafood Penne Penne Alfredo Penne Carbonara Station Cream Sauce Vegan Vegetable Rice Patties Aubergine Sautéed Mixed Mushrooms Steamed Vegetables Vegan Paella Penne Arrabiata with Rosemary & Garlic in Olive Oil Vegan Mixed Antipasti in Vegetables Stuffed Sweet Potato Stir-fried Morning Glory Penne with Sautéed Olive Oil Braised Cabbage & Red Bean Chili with Tofu & Chili Vegetables in Olive Oil Vegetarian Macaroni & Cheese American Fried Rice Spinach Lasagna Whole Wheat Cheese Bean Bake with Pineapple Patties Vegetarian Stir-fried Kale & Sweet & Sour Vegetables Coconut Soup Broccoli Soufflé Veggie & Rice Stuffed Mushrooms in Soy Sauce with Vegetables Bell Peppers Vegetarian Vegetarian Green Curry Fried Tofu in Chili Sauce Stir-fried Pak Choy Pumpkin in Curry Sauce Boiled Eggplant & Mushrooms in Soy Sauce in Soybean Sauce Asian Stir-fried Chicken Grilled
    [Show full text]
  • Au Bon Pain Catering Price List 2010
    Au Bon Pain Catering Price List 2010 Catering Type Price (per person) Snack Box Snack Box Set A Baht 100 per person Snack Box Set B Baht 120 per person Lunch Box Lunch Box Set A Baht 180 per person Lunch Box Set B Baht 240 per person Thai Lunch Box set Baht 150 per person Japanese Lunch Box set Baht 165 per person * All prices are inclusive of government tax * Delivery charge: 10% from total amount (minimum Baht 300) Breakfast Breakfast set Baht 240 per person Coffee Break Coffee Break – Dim Sum set “NEW MENU” Baht 150 per person Coffee Break set A Baht 150 per person Coffee Break set B “NEW MENU” Baht 180 per person High Tea High Tea menu A Baht 250 per person High Tea menu B Baht 300 per person * All prices are inclusive of government tax, exclusive of 10% service charge * Catering charge: Minimum Baht 3,000 (including equipment & set up/service staff) Cocktail “NEW MENU” Light Cocktail menu Baht 150 per person Cocktail menu A Baht 240 per person Cocktail menu B Baht 290 per person Cocktail menu C Baht 340 per person Set menu Thai set menu I Baht 450 per person Thai set menu II Baht 550 per person Thai set menu III Baht 650 per person Western set menu I Baht 500 per person Western set menu II Baht 700 per person Western set menu III Baht 800 per person * All prices are inclusive of government tax, exclusive of 10% service charge * Catering charge: Minimum Baht 4,000 (including equipment & set up/service staff) Meeting Package Full day package A Baht 550 per person Half day package A Baht 415 per person Full day package B Baht 750 per
    [Show full text]
  • Grilled King Prawns, Marinated with Coriander, Garlic and Pepper
    GRILL THAI NOODLE Fully Air Conditioned / Fully licensed Thai BBQ ChiCken ...................................................................................9.50 Pad Thai Chicken breast marinated in various Thai herbs, then grilled. Served with sweet chili sauce. Pork .. 7.95 VEG ...... 7.50 ChiCken ... 7.95 Beef ...8.50 PraWn ...8.95 “Gai Yang” or Thai BBQ Chicken, the word “Gai” means a cock or a hen, “Yang” means “to Flat rice noodles stir-fried with vegetables, bean sprouts, spring onions, grill”. This BBQ dish is sold not even in a restaurant, but also along streets of Thailand. egg, carrots, fish sauce and tamarind sauce. Furthermore, It’s usually sold by a peddler. Pad Si Ew (Contains egg & Garlic) Thai BBQ Pork ........................................................................................8.95 Pork .. 7.95 VEG ...... 7.50 ChiCken ... 7.95 Beef ...8.50 PraWn ...8.95 Pork Chop Marinated with coriander, garlic and pepper. Served with Thai-northeast style sauce. WeePing Tiger (Prices May Vary) ..............................................................12.95 Stir-fried broad rice noodle with seasoning, vegetables & pepper powder on top. Sirloin, marinated with special sauce, grilled and served on a sizzling platter. This is the classic dish which is typical with Thai people. The name “Weeping Tiger” or “Seua Rawng Hai” came from a story. Long time ago Thai people didn’t know the way to treat a cow to get good quality beef. CAUTION: If you order Thai Noodle with no egg. Noodles may stick together and look a bit Beef in that time was very tough. A man once said, “Even a tiger would cry if he chewed the oily when being stir-fried.
    [Show full text]
  • Page 1 of 31 SOLEMNIZATION PROMOTION Confirm and Sign Up
    SOLEMNIZATION PROMOTION Confirm and sign up before 31 March 2020 to enjoy exclusive cash rebates Reception – $25.00 off for Non-Members or 50.00 off for Members (min gtd of 50 persons) $50.00 off for Non-Members or 100.00 off for Members (min gtd of 100 persons) Package – $50.00 off for Non-Members or $100.00 off for Members (min gtd of 80 persons) $100.00 off for Non-Members or $200.00 off for Members (min gtd of 160 persons) __________________________________________________________________________ January 2020 to December 2020 International Menu Solemnization Reception at $1,488.00++ minimum guaranteed of 30 persons Additional at $49.00++ per person Solemnization Package at $4,488.00++ minimum guaranteed of 60 persons Additional at $73.00++ per person Chinese Course Collection Refer to page 10 ************************************************************************************** January 2021 to December 2021 International Menu Solemnization Reception at $1,588.00++ minimum guaranteed of 30 persons Additional at $52.00++ per person Solemnization Package at $4,588.00++ minimum guaranteed of 60 persons Additional at $75.00++ per person Chinese Course Collection Refer to page 10 __________________________________________________________________________ Prices quoted are subject to service charge and prevailing government taxes Packages are subjected to changes without prior notice Terms and conditions apply Page 1 of 31 SOLEMNIZATION COLLECTION ___________________________________________________________________________ Solemnization Reception includes the following: 1. Exclusive usage of function room for 4 hours 2. Theatre/round table setting (one setting) based on guaranteed attendance 3. A sumptuous range of menu specially prepared by our Chefs. (Kindly note that Clients are not allowed to cross select the dishes via the different set of menus as dishes are from different provider) 4.
    [Show full text]
  • Tasty Thai Kitchen Guava Nectar
    Tasty Thai Campus Fried Rice - Lunch 6.95 Dinner 7.95 Chicken, Beef, Pork, Thai Fried Rice (Kow Pad) Organic Tofu or Tempeh Your choice of protein, pan-fried jasmine rice with Lunch 6.50 Dinners 7.95 garlic, onions, tomatoes, Chinese broccoli, and eggs. Prawns extra $2.00 Garnished with fresh cucumbers, cilantro and lime. Kow Pad Ga Pow (Spicy Basil Fried Rice) Noodles Your choice of protein, garlic, onions, homemade Pad Thai – Add veggies + $1.00 chili, basil, egg and bell peppers. Pan-fried rice noodles with Pismai’s original Pineapple Fried Rice Bangkok style special sauce, garlic, egg, bean Pineapple, prawns, chicken, bell peppers, cashews, sprouts, cilantro and chopped peanuts. onions, eggs and curry powder. White Pad Thai–Add veggies + $1.00 Hawaiian Fried Rice Pan-fried rice noodles with garlic, Thai peanut sauce, Prawns, squid, sliced fish, pineapple, cashews, eggs, egg, bean sprouts, cilantro, and chopped peanuts. chili, bell peppers and onions. Drunken Noodles American Fried Rice Pan-fried wide rice noodles with chili herbs, onions, Sausage, garlic, tomato sauce, egg, peas and carrots tomatoes, bell peppers, egg, bean sprouts and Thai with a fried chicken drumstick. hot basil. Bacon Fried Rice Pad See Eu Made with bacon, two eggs, green onions, garlic oil Pan-fried wide rice noodles with garlic, broccoli, egg, and jasmine rice. and garlic sweet soy sauce Coconut Fried Rice Organic coconut oil, fresh coconut milk, garlic, eggs, onions, bell peppers, peas and carrots. Garnished Stir fry – Served with jasmine or brown rice with cucumber, lime and cilantro. Your choice of Garlic Ginger tofu, chicken, beef or pork.
    [Show full text]
  • Food Culture in Southeast Asia
    Food Culture in Southeast Asia PENNY VAN ESTERIK Food Culture around the World Ken Albala, Series Editor GREENWOOD PRESS Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Van Esterik, Penny. Food culture in Southeast Asia / Penny Van Esterik. p. cm. — (Food culture around the world, ISSN 1545–2638) Includes bibliographical references and index. ISBN 978–0–313–34419–0 (alk. paper) 1. Cookery, Southeast Asian. 2. Food habits—Southeast Asia. I. Title. TX724.5.S68V36 2008 394.1'20959—dc22 2008020224 British Library Cataloguing in Publication Data is available. Copyright © 2008 by Penny Van Esterik All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008020224 ISBN: 978–0–313–34419–0 ISSN: 1545–2638 First published in 2008 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. www.greenwood.com Printed in the United States of America The paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984). 10 9 8 7 6 5 4 3 2 1 The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no re- sponsibility for the outcome of any recipe included in this volume. All photos are by the author unless otherwise noted.
    [Show full text]
  • TUPPEE Line ID : Tuppee101 101 Thai Food and Veggie Food
    Tel : 093-0752856 TUPPEE Line ID : tuppee101 101 Thai food and Veggie food TUPPEE วันที่ปรับปรุง : 26/01/2563 อาหารจานด่วน Tel : 093-0752856 (INDIVIDUAL DISH) Line ID : tuppee101 N01 N02 N03 ข้าว-ไก่อบยอดผัก ข้าว-หมูทอดกระเทียม ข้าว-กะเพราะหมูกรอบ Rice W/Chicken Stew 70 Rice W/Garlic Pork 70 Rice W/Spicy Crispy Pork 95 N04 N05 N06 ก๋วยเตี๋ยวหมูสับซอส ก่วยเตี๋ยวต้มยา ทะเล สปาเก็ตตี้ขี้เมาทะเล Noodle topping Red 65 Sea Food Tom Yum 95 Spicy Sea Food 135 Pork Sauce w/Noodle Spaghetti N07 N08 N09 ข้าวกะเพราเนื้อ ข้าวหมูซอสงา ข้าวกะเพราไก่ Rice - Fried Beef 85 Rice W/ Pork in Rice - Fried Chicken 70 60 W/spicy Basil sauce sesame sauce W/spicy Basil sauce อาหารจานด่วน Tel : 093-0752856 (INDIVIDUAL DISH) Line ID : tuppee101 N01 N02 N03 สเต็กไก่ สเต็กหมู ข้าวผัดกุ้ง Chicken Steak 165 Pork Steak 165 Fried Rice W/Prawn 95 N04 N05 N06 ข้าวผัดปู ข้าวผัดโป๊ะแตก ข้าวผัดปลาสลิด Spicy Thai Herb Fried Fried Rice W/Crispy Fried Rice W/Crab meat 135 95 95 Rice W/Sea Food Fish N07 N08 N09 ข้าวผัดอเมริกัน ข้าวมัสมั่นไก่ สปาเก็ตตีไก่อบ Spaghetti/Chicken American Fried Rice 135 Rice/Chicken Masaman 95 145 Stew N10 N11 N12 ข้าวกุ้งผัดผงกะหรี่ ข้าวปูผัดผงกะหรี่ ผัดไทยกุ้งสด Rice/Prawn in 135 Rice/Crab Meat in 135 Pad Thai /w 95 Yellow Curry Yellow Curry Prawn อาหารจานด่วน Tel : 093-0752856 (INDIVIDUAL DISH) Line ID : tuppee101 N13 N14 N15 ข้าวไข่ข้นกุ้ง ข้าวไข่ข้นแฮม ข้าวไข่ข้นเบคอน Rice/Shrimp 95 Rice/Ham Bit 95 Rice/Bacon Bit 95 Omelet Omelet Omelet N16 N17 N18 ข้าวผัดน้าพริกปลาทู ข้าวคะน้าหมูกรอบ โกยซีหมี่กุ้ง Spicy Fried Crispy Noodle Rice /Crispy Pork & 95
    [Show full text]
  • Valium Bust Leaves Kiwi Teen Stranded on Island
    Volume 17 Issue 3 News Desk - Tel: 076-236555January 16 - 22, 2010 Daily news at www.phuketgazette.net 25 Baht The Gazette is published in association with Valium bust leaves Kiwi INSIDE teen stranded on island By Dan Waites and Kitima Now on bail, he is due to drugs, but only in small amounts. prescription medications in Pornmongkhonwat appear in court for the second “It is illegal to possess these Thailand for over 20 years and TEENAGE New time next week. drugs without a prescription, but had never had a problem finding Zealander is stranded According to Thailand’s in Phuket we’re not very strict them in Patong. in Phuket after being Psychotropic Substances Act of as this is a tourist destination,” he “I knew it was technically A arrested for alleged 1974, possession of a ‘schedule said. “We grant permission to illegal, but I never thought it could possession of diazepam pills IV’ drug such as diazepam pharmacies to sell the drugs, get me in trouble,” he said. without a prescription. without a prescription is illegal but they need to report to the Asked about his force’s The 17-year-old, who and punishable by up to one year PPHO first.” attitude to the prescription drug cannot be named for legal in prison, a fine of 20,000 baht, There are around 250 trade in Patong, Kathu Police reasons, was set to fly back to or both. pharmacies in Phuket, making it Superintendent Grissak Song- his current home in Australia on Despite the law, drugs such impossible for the PPHO to enforce moonnark was emphatic.
    [Show full text]