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Asiasociety 040417 Spring Lunch Menu Spring LUNCH Garden Court Cafe MENU DIM SUM SMALL PLATES ENTRÉES DESSERTS 14 RASPBERRY COTTON 12 SHRIMP DUMPLINGS STEAMED EDAMAME 8 SAMBAL SALMON 26 black vinegar-soy dipping sauce furikake salt ***red chili, kaffir lime leaf, belachan SOFT JAPANESE vegan, gluten-free served with sauteed spring vegetables, jasmine rice CHEESECAKE PORK SIU MAI 14 black vinegar-soy dipping sauce GARDEN COURT SALAD 14 hand-sheared greens, radish, "YEYE" WHITE COCONUT 20 GREEN TEA & DARK 12 VEGETABLE DUMPLINGS 12 goat cheese, spiced pecans, berries, CHICKEN CURRY CHOCOLATE CREMEUX black vinegar-soy dipping sauce carrot ginger vinaigrette* vegetarian ***served with sauteed bean TART GULA MALAKA 16 sprout, shitaki mushroom raspberry tuile, quinoa crunch, SHRIMP BALL jasmine rice chocolate mirror sauce ***fried shrimp ball coated with sweet PAD THAI 19 ASSORTED COOKIES 10 sauce made with Gula Melaka or palm rice noodles, stir-fried vegetables, & PETITS FOURS* sugar, lemongrass, thai basil, coconut milk peanuts*, smoked tofu chef’s selection *** Item is part of a “Singapore Season” menu vegetarian upon request that is specially crafted by Singapore’s Chef 10 shrimp 24 chicken 22 ICE CREAM Malcolm Lee of Candlenut, the world’s first SILKEN TOFU 14 vanilla & green tea and only Michelin-starred Peranakan lightly blanched pea tendrils with restaurant. Peranakan cuisine is known for its ginger scallion sauce BENTO BOX MP Chef’s Choice of Main & Sides SEASONAL FRUIT 8 blend of rich flavors and complex methods of vegan vegan, gluten-free preparation, and is one of Singapore’s oldest fusion cuisines with Chinese, Malay and SOUP OF THE DAY Western influences. The “Singapore Season” BOWL 10 SIDES *Contains Nuts is organized in conjunction with Asia CUP Society’s “Secrets of the Sea” exhibition, and 7 AROMATIC JASMINE RICE 6 **These items are served raw or undercooked, showcases the rich diversity of epicurean, vegan, gluten-free or contain (may contain) raw or undercooked fashion and retail experiences of this unique Ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase Asian destination. TOASTED NAAN 6 your risk of foodborne illness. vegetarian STEAMED SPRING 10 VEGETABLES vegan, gluten-free Members receive 10% off @gpfood JAPAN Map of CHINA DASHI BLACK VINEGAR KOREA A Japanese broth made most commonly by A vinegar made from rice and KOCHUJANG steeping Kombu (a type of kelp) and katsuobushi EASTERN CUISINE sorghum popularized in the southern Also known as Gochujang, it is a Korean (flakes of dried and fermented fish) in water. It is region of China. Also used as a tonic to condiment made from fermented red the base for several Japanese soups including Miso lower blood pressure and cholesterol it chili, glutinous rice, soybeans and salt. Soup. Contains soy, wheat and sugar. has a deep caramel flavor similar to Ours also features agave nectar and rice worcestershire sauce and with the tang vinegar. IRAN/ TURKEY of balsamic vinegar. POMEGRANATE JAPAN Native to Iran and northeast Turkey, pomegranates have FURIKAKE been cultivated throughout the Middle East, South Asia, and A dry seasoning, Mediterranean region for several millenia. Pomegranate usually consisting of seeds are used as a spice known as anardana, most notably seaweed, sesame in Indian and Pakistani cuisine. Dried whole seeds can often seeds, sugar and be obtained in ethnic Indian subcontinent markets. These salt. It is most often seeds are separated from the flesh, dried for 10-15 days and sprinkled on top of SOUTHEAST ASIA used as an acidic agent for chutney and curry preparation. rice. Our version THAI BASIL also includes black A type of basil native to Southeast lava and pink salt. CHINA Asia. Its flavor, described as anise and CHINESE CHIVES licorice-like, is slightly spicy. Chinese chives or garlic chives have flat dark green leaves with white flowers. Their taste is stronger than chives, a vegetable related to onion. The JAPAN Chinese name for the species is variosly adapted MISO and transliterated as cuchay, jiucai, kucai, kuchay, A traditional Japanese seasoning paste of fermented rice, or kutsay in Southeast Asian countries such as barley and/or soybeans with salt and the fungus kojikin Indonesia, Malaysia and the Philippines. which produces beneficial microorganism cultures. High in protein and rich in vitamins and minerals, miso was key to MIDDLE EASTERN survival in feudal Japan. We use White Miso, which has LABNEH been fermented with rice and has a light, sweeter flavor A type of strained and Red Miso, which has been fermented for a longer yogurt common in CHINA period of time with barley and has a deeper, richer flavor. Middle Eastern Cuisine. HOISIN SAUCE Dipping sauce of Chinese It is often flavored with EAST ASIA origin. The word hoisin is a herbs and olive oil. YUZU Romanization of the Chinese INDONESIA/ MALAYSIA A citrusfruit and plant word for seafood. Despite the SATAY originating in East Asia. It is literal meaning, hoisin sauce Seasoned skewered and grilled believed to be a hybrid of does not contain seafood, nor meat, served with a sauce. Satay sour madarin and ichang is it typically used with it! may consist of diced or sliced papeda. Its flavor is tart, INDIA/SOUTHEAST ASIA Especially popular in chicken, goat mutton, beef, pork, resembling a grapefruit, Cantonese Cuisine, it is fish, other meats, or tofu; the more TAMARIND with overtones of mandarin traditionally made using authentic version uses skewers from A pod-shaped tropical fruit that is orange. It is rarely eaten as toasted mashed soy beans. the midrib of the coconut palm commonly used in dry form or a fruit, though in the Contains soy, wheat and frond, although bamboo skewers preserved pulp. It provides a pleasant Japanese cuisine its sourness in cuisines throughout India, sugar. are often used. These are grilled or aromatic zest (outer rind) is barbecued over a wood or Southeast Asia and Latin America. It's used to garnish some dishes, name is derived from the Arabic charcoal fire, then served with and its juice is commonly various spicy seasonings. In tamir-hindi, literally meaning "date of used as a seasoning. India." Malaysia, satay is a popular dish especially during celebrations and can be found throughout the country. In Southern Philippines, it is N known as satti. THAILAND/VIETNAM CHINA/INDONESIA LEMONGRASS THAI BASIL A type of grass with a thick fibrous A spicy noodle soup popularized by W E stalk that is common in Southeast Chinese migrants who settled in Penang, Asia. Consisting of several layers of Malacca, Indonesia and Singapore. Key thick leaves, only the innermost core ingredients include coconut milk, galangal, is used. A common ingredient in pandan leaves, tamarind juice, lemongrass, Thailand and Vietnamese cooking, shrimp paste, chilies and lime juice. Our S it imparts a light citrus flavor. version is vegetarian featuring a house spice blend..
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