Table of Contents

Total Page:16

File Type:pdf, Size:1020Kb

Table of Contents 1 2 3 4 5 TABLE OF CONTENTS AMERICAN .........................................................................1 ASIAN FUSION ................................................................. 3 BEVERAGES ..................................................................... 4 CHINESE ........................................................................ 9 DESSERTS AND BAKED GOODS .............................. 22 FAST FOOD ................................................................... 25 FRENCH ....................................................................... 28 INDIAN ...................................................................... 28 ITALIAN ...................................................................... 29 KOREAN ...................................................................... 30 JAPANESE ...................................................................... 32 MEXICAN ..................................................................... 34 TAIWANESE ................................................................ 36 THAI ........................................................................ 39 VIETNAMESE ................................................................ 40 6 AMERICAN CHEERS BAR AND GRILL 717 S SAN GABRIEL BLVD. (626) 354-7515 MENU HIGHLIGHTS: APPETIZERS, BEER , ALCOHOLIC BEVERAGES, WINGS, PASTA, SALAD. EST PRIME STEAKHOUSE 303 E VALLEY BLVD. (626) 607-2012 MENU HIGHLIGHTS: STEAK, SEAFOOD, SALAD, APPETIZERS, DESSERT, WHISKEY, WINE. OUTDOOR DINING AVAILABLE MARY LANE CAFE 301 SAN MARINO AVE. (626) 766-1655 MARYLANECAFE.COM MENU HIGHLIGHTS: BREAKFAST, COFFEE, SALAD, SANDWICHES, SOUP, BAKED GOODS. OUTDOOR DINING AVAILABLE 7 AMERICAN SHAKEY’S PIZZA PARLOR 866 E LAS TUNAS DR. (626) 285 -1215 SHAKEYS.COM MENU HIGHLIGHTS: PIZZA, CHICKEN, MOJO FRIES, SALAD, FRIED CHICKEN, BEER & WINE, DESSERTS. 8 ASIAN FUSION BONCHON 710 W. LAS TUNAS DR. (626) 545-2380 WWW.BONCHON.COM MENU HIGHLIGHTS: KOREAN FRIED CHICKEN: (WINGS, DRUMSTICKS, STRIPS), FRIES, APPETIZERS, BULGOGI, JAPCHAE, CHICKEN KATSUI, WRAPS, BIBIMBAP. OUTDOOR DINING AVAILABLE CHICKEN DAY 400 E. VALLEY BLVD. (626) 766-1406 CHICKENDAYSG.COM MENU HIGHLIGHTS: KOREAN FRIED CHICKEN, SWEET AND SPICY CHICKEN , TERIYAKI CHICKEN, GARLIC AND SPICY CHICKEN, GIMBAP, VOLCANO CHICKEN. TRINITY AT THE HILTON 215 W. VALLEY BLVD. (626) 270-2700 MENU HIGHLIGHTS: BREAKFAST, TEA, COFFEE, OMELETS A LA CARTE, EGGS BENEDICT, STEAK & EGGS, BREAKFAST BUFFET, APPETIZERS, SANDWICHES, SALAD, FILET MIGNON ENTRÉE, DESSERT, FRIES, ETC. 9 BEVERAGES AU79 TEAHOUSE 1635 S. SAN GABRIEL BLVD. STE E (626) 569-9462 MENU HIGHLIGHTS: BOBA, TEA, COFFEE, SHAVED ICE, MILK TEA, BRICK TOAST, NOODLE SOUP, APPETIZERS. OUTDOOR DINING AVAILABLE BOBA AVE 8090 140 W. VALLEY BLVD. #118B (626) 288-5658 WWW.BOBAAVE8090.COM MENU HIGHLIGHTS: BOBA, MILK TEA, SMOOTHIES, POPCORN CHICKEN, FRIES. OUTDOOR DINING AVAILABLE BOBA POP 625 E. VALLEY BLVD. STE L (626) 545-2705 MENU HIGHLIGHTS: BOBA, MILK TEA, MILK FOAM TEA, LATTE, FRESH TEA, FRUIT TEA, SLUSH, SNACKS. OUTDOOR DINING AVAILABLE 10 BEVERAGES BOPOMOFO CAFE 841 W. LAS TUNAS DR. (877) 585-1085 BOPOMOFOCAFE.COM MENU HIGHLIGHTS: BOBA, COFFEE, TEA, CAFÉ, PREMIUM MATCHA, COMFORT FOOD, TATER TOTS. OUTDOOR DINING AVAILABLE BUBBLE REPUBLIC 800 W. LAS TUNAS DR. (626) 417-8260 BUBBLEREPUBLICALA.COM MENU HIGHLIGHTS: BOBA, SLUSH, MILK TEA, TEA, FRUIT DRINKS, MILK ICED BLEND, SMOOTHIES, SNACKS, TAIWANESE PORK RICE, NOODLE SOUP. OUTDOOR DINING AVAILABLE FACTORY TEA BAR 323 S. MISSION DR. (626) 227-4174 FACTORYTEABAR.COM MENU HIGHLIGHTS: BOBA, MILK TEA,TEA, BRICK TOAST, POPCORN CHICKEN, FRENCH FRIES, AND SMOOTHIE. OUTDOOR DINING AVAILABLE 11 BEVERAGES HALF AND HALF GOOD OLD TIME 704 W. LAS TUNAS DR. STE E2 (626) 576-8010 MENU HIGHLIGHTS: BOBA, OLD FASHION BLACK TEA, FLAVORED GREEN/ BLACK TEA, MILK TEA, YOGURT DRINK, ICE COFFEE, HERBAL TEA, NOODLE SOUP, SNACKS. LABOBATORY 819 W. LAS TUNAS DR. (626) 804-1717 LABOBATORY.COM MENU HIGHLIGHTS: BOBA, TEA, MILK TEA, FRUIT DRINKS. NEST TEA HOUSE 556 LAS TUNAS DR. STE 10 (626) 538-4711 MENU HIGHLIGHTS: BOBA, MILK TEA, GREEN MILK TEA, TEA, COFFEE, SLUSH, JUICE. 12 BEVERAGES STARBUCKS 303 E .VALLEY BLVD. (626) 639-0300 STARBUCKS.COM MENU HIGHLIGHTS: HOT COFFEE, HOT DRINKS, COLD COFFEES, COLD DRINKS, HOT TEAS, FRAPPUCCINO, ICE TEAS, HOT BREAKFAST, LUNCH, BAKERY, SNACK & SWEETS, OATMEAL & YOGURT. SUNRIGHT TEA STUDIO 1245 S. SAN GABRIEL BLVD. (626) 656-6257 SNRTEA.COM MENU HIGHLIGHTS: BOBA, MILK TEA, LATTE WITH OAT MILK, FRUIT TEA, TEA. TEAMARU 709 W. LAS TUNAS DR. (626)225-2821 TEAMARU.US MENU HIGHLIGHTS: SIGNATURE DRINKS, ORGANIC LATTE, FRESH FRIUT, CHEESE FOAM, SLUSH, TEA. 13 BEVERAGES TEA STATION 158 W. VALLEY BLVD. (626) 288-3785 MENU HIGHLIGHTS: BOBA, MILK TEA, TEA, COFFEE, FRIES, POPCORN CHICKEN, YOGURT DRINK, FLAVORED JELLY ICE, TEA FLAVORED MEALS. THE VI TEA 416 E LAS TUNAS DR #E (626) 656-6114 THEVITEA.COM MENU HIGHLIGHTS: FRIES, DUMPLING, NOODLE SOUP, JUICE, TEA, BOBA, MILK TEA, GREEN TEA, SEA FOOD NOODLES, CREPES. OUTDOOR DINING AVAILABLE 14 CHINESE BEIJING NOODLE HOUSE 250 W. VALLEY BLVD. STE B2 (626) 509-5188 MENU HIGHLIGHTS: DRY NOODLES, NOODLE SOUP, COLD DISHES, DIM SUM, DESSERTS. OUTDOOR DINING AVAILABLE BOSTON LOBSTER 727 E. VALLEY BLVD. (626) 288-4388 MENU HIGHLIGHTS: SEAFOOD, SIZZLING PLATE, FRIED RICE, SOUP, KUNG PAO CHICKEN. CHAO BAKERY 250 W. FAIRVIEW AVE. (626) 281-1836 MENU HIGHLIGHTS: HERBAL SOUP, CHICKEN, TOMATO SAUCE MEATBALLS, DAILY VEGETABLE, PEAR & FIG SOUP, FRIED OYSTER BRAISED PORK, STEAMED FISH. 15 CHINESE DELICIOUS FOOD CORNER 545 W. LAS TUNAS DR. (626) 325-8838 DELICIOUSFOODCORNER.US MENU HIGHLIGHTS: CHINESE STYLE BREAKFAST, NOODLE SOUP, CONGEE, APPETIZERS, FRIED NOODLES, CLAYPOT RICE, STEAM RICE ROLLS, HOT POT. DX-LAB 529 E. VALLEY BLVD. STE 108 A (213) 516-5660 DRAMXLA.COM MENU HIGHLIGHTS: NOODLES, STEAMED ENTREES, DUMPLINGS, SOUPS, MILK TEA, RICE. GREEN KITCHEN 120 E. VALLEY BLVD. STE A (626) 872-1005 MENU HIGHLIGHTS: NOODLE SOUP, JAPANESE BEEF RICE BOWL, FRIED RICE, MILK TEA, BOBA, FRUIT JUICE. 16 CHINESE GREEN YUNNAN RESTAURANT 937 E. LAS TUNAS DR. STE B (626) 872-0106 YUNNANRESTAURANTSG.COM MENU HIGHLIGHTS: NOODLES, SOUPS, DRY POT, FISH, SHRIMP, PORK, BEEF, LAMB, DUMPLINGS, FRIED RICE, TEA. HIBISCUS TREE 534 E. VALLEY BLVD. STE 4-5 (626) 872-0140 HIBISCUSTREEUS.COM MENU HIGHLIGHTS: HOT POT, SKEWERS, BRAISED CHICKEN FEET, BRAISED EQUIL EGGS, BEEF TRIPE, CRAWFISH MEAT, PIG EAR, HANDMADE SZECHWAN DESSERT. HK CAFE 512 W. VALLEY BLVD. (626) 457-8898 MENU HIGHLIGHTS: NOODLES, PORRIDGE, CHOW FUN, CHOW MEIN, VEGETABLE TOFU, FRIED RICE, CHICKEN, PORK BEEF ENTREES, HOT POT, SEAFOOD, SOUP, CURRY, DESSERT, BOBA. OUTDOOR DINING AVAILABLE 17 CHINESE HO KEE CAFE 533 S. DEL MAR AVE. (626) 766-1076 HOKEE-TOGO.COM MENU HIGHLIGHTS: PORRIDGE, NOODLES, BREAKFAST, DUCK, KING CRAB, SOUPS, BBQ ENTREES, CHOW MEIN, CHOW FUN, RICE ENTREES, SEAFOOD, COFFEE, MILK TEA. OUTDOOR DINING AVAILABLE HUI TOU XIANG 704 W. LAS TUNAS DR. STE 5 (626) 281-9888 HUITOUXIANG.COM MENU HIGHLIGHTS: PAN FRIED DUMPLINGS, STEAMED DUMPLINGS, BOILED DUMPLINGS, WONTONS, NOODLES, SOUP. HUNAN CHILI KING 534 E. VALLEY BLVD. (626) 288-7993 MENU HIGHLIGHTS: BOILED CASSEROLE, DRY POT,HOT POT, CRISPY RICE CRUST, FRIED RICE, CHOW MEIN. 18 CHINESE JUE WEI KITCHEN 818 E. VALLEY BLVD. (626) 280-8088 MENU HIGHLIGHTS: DUCK, NOODLE ENTREES, DUMPLINGS, BBQ SKEWERS, POT- STEW. KINGBURG KITCHEN 715 W. LAS TUNAS DR. (626) 282-2386 KINGBURGKITCHEN.COM MENU HIGHLIGHTS: DUMPLINGS, HANDMADE NOODLES, FROZEN ZONGZI, BEEF FRIED PIES, FRIED RICE, WONTONS, SOUP. LIU ROAST FISH 227 W. VALLEY BLVD. STE 128 (626) 413-6888 LIUROASTFISHSG.COM MENU HIGHLIGHTS: HOT POT, COLD DISHES, SEAFOOD, SKEWERS: BEEF, CHICKEN, PORK, LAMB ,SHRIMP, VEGETABLE DISHES. OUTDOOR DINING AVAILABLE 19 CHINESE LUDINGJI NOODLES 529 E. VALLEY BLVD. (626) 714-3888 MENU HIGHLIGHTS: BUILD YOUR OWN SOUP OR BOWL, COLD DISHES, TEA. MAN CHAN CUISINE 301 W. VALLEY BLVD. STE 110 (626) 282 -5953 MANCHANTOGO.COM MENU HIGHLIGHTS: PORRIDGE, FRIED RICE, FRIED NOODLES, NOODLE SOUP, RICE PLATE, CURRY, APPETIZERS, TEA. OUTDOOR DINING AVAILABLE MON LAND HOT POT CITY 251 W. BENCAMP ST. (626) 289-4889 MONLANDHOTPOT.COM MENU HIGHLIGHTS: HOT POT, CHOW MEIN, SEAFOOD, VEGETABLES, MONGOLIAN BBQ, BEER & WINE. OUTDOOR DINING AVAILABLE 20 CHINESE MR. RICE 400 E. VALLEY BLVD. (626) 629-2099 MRRICELA.COM MENU HIGHLIGHTS: SPICY POT, SPECIAL RICE, SIDES,NOODLES, TEA. NEWPORT SEAFOOD 518 W. LAS TUNAS DR. (626) 289-5998 NEWPORTSEAFOOD.COM MENU HIGHLIGHTS: HOUSE SPECIAL LOBSTER, BEEF LOC LAC, KUNG PAO CHICKEN, FRIED RICE, FRIED NOODLES. NICE 2 MEET U 227 W. VALLEY BLVD. (626) 293-7099 MENU HIGHLIGHTS: HOT POT, SIGNATURE FRIED RICE, SKEWERS, MEATBALLS, VEGGIE PLATES, NOODLES, TEA. OUTDOOR DINING AVAILABLE 21 CHINESE NORTHERN CHINESE CUISINE 140 W. VALLEY BLVD. STE 209 (626) 280-2688 MENU HIGHLIGHTS: NOODLES, SOUP, WONTON, BEEF WRAP, TEA, MILK TEA. OPAL CHINESE CUISINE 303 E. VALLEY BLVD. (626) 607-2018 MENU HIGHLIGHTS: WAGYU, FILET MIGNON, DUCK, PORK, LOBSTER, NOODLES. PHOENIX FOOD BOUTIQUE 712 W. LAS TUNAS DR. (626)289-9888 MENU HIGHLIGHTS: PORRIDGE, NOODLE SOUP, FRIED RICE NOODLES, PUDDING, PASTRIES, CUSTARD, DESSERT SOUP, TEA. 22 CHINESE QIN'S GARDEN 534 E. VALLEY BLVD. STE 10 (626) 703-4747 MENU HIGHLIGHTS: HOT POT, SEAFOOD, CHICKEN, LAMB, BEEF, PORK, VEGETABLES, KABOB, RICE NOODLE SOUP, COLD NOODLE SOUP, COLD DISHES, TEA. ROLLING WOK 1609 S. SAN GABRIEL BLVD. (626) 571-5598 MENU HIGHLIGHTS: CHOW MEIN, SOUP, PORRIDGE, TOFU, PORK , CHICKEN AND VEGETABLE ENTREES, RICE NOODLES, MEAT BALLS, FISH, SEAWEED SALAD. SAM WOO
Recommended publications
  • Takeaway Menu 2021
    KAZU TAKE AWAY MENU 2021 37d Main street, Mornington, VIC 3931 Phone 03 59761323 Tue - Sat 5:30pm-7:30pm web: www://kazu-mornington.com Instagram: @kazu.mornington -Pre-order by 4:30. / your food is ready at 5:30 ish -Take away pick up order/ 5pmー7:30 pm call on 0359761323 Donburi Dish- Japanese rice bowl dish 1 Chicken Teri Don - Chicken Teriyaki on Rice $13 2 Tatsuta -age Don - Deep fried crispy chicken on Rice $13 3 Tonkatsu Pork Don - Pork bread crumbed and deep fried on rice $16 5 Salmon Teri Don - Teriyaki Salmon on rice $17 6 Una Don - Char-grilled eel on rice $19 8 Poke Bowl Tuna - Sashimi Tuna, Oshinko, edamame, ginger, roasted sesame, carrot, on rice $15 9 Poke Bowl Salmon -Sashimi Salmon, Oshinko, edamame, ginger, roasted sesame, carrot on rice $13 10 Poke Bowl Tofu (V) - Tofu ,Oshinko , edamame, ginger, roasted sesame, carrot on rice $10 Ostumami Tapas 20 Gyoza -Pork dumpling steamed and pan fried, served with gyoza sauce on side $10 21 Beef Tataki - fresh Eye-fillet lightly seared and thin sliced with Ponzu Sauce $15 22 Goma -ae (V) - Boiled fresh beans marinated with sweet soy based sauce with sesame seed $7 23 Tatsuta- Age - Chicken marinated with soy-based sauce deep-fried crispy $8 24 Agedashi Tofu - Deep fried tofu served in tempura sauce $8 25 Salmon Zuke - Fresh raw salmon marinated in soy sauce, Topped with mayo& avo $15 26 Edamame (V) - Steamed green soya beans with a sprinkle of salt $7 27 Seaweed salad (V)- seaweed tossed with soy dressing $7 28 Harumaki (V) - Deep fried vegetable spring roll $8 30 Nasu Dengaku (V)- Oven cooked eggplant topped with sweet bean paste sauce $10 31 Unagi kabayaki - Char-gilled eel in sweet soy based sauce $20 32 Croquet (V) - Mashed potato and vegetable crumbed and deep fried $8 33 Ebi Fry - Tiger prawns bread crumbed and deep fried.
    [Show full text]
  • Who Is at “Fault”?
    www.ipohecho.com.my FREE COPY IPOH echoechoYour Voice In The Community July 1-15, 2015 PP 14252/10/2012(031136) 30 SEN FOR DELIVERY TO YOUR DOORSTEP – ISSUE ASK YOUR NEWSVENDOR 215 100,000 print readers 1,935,754 online hits in May Playing Wild Children All about With or Irresponsible Waste Figures Parents? Management Page 3 Page 4 Page 7 & 8 By Dr David Menier WhoSabah is at “fault”? Quake: ince 1960, more than 50 earthquakes have occurred in and around Sabah according to United States Geological SSurvey (USGS) quake data. Average magnitude of earthquakes in the region is above 4.0 in the seismicity scale (also called Richter scale) with a maximum of 10.0. Friday’s (June 5) earthquake, which struck an area close to Ranau, near the foot of the picturesque Mount Kinabalu, claimed the lives of more than 10 people including school children. The number of aftershocks have continued with the worst tremor measuring 4.3 on the Richter scale being felt for the first time, in the heart of Kota Kinabalu on June 23. The number of tremors since the 5.9-magnitude earthquake has now hit 90. Continued on page 2 2 July 1-15, 2015 IPOH ECHO Your Voice In The Community The BIG question: Can Peninsular Malaysia be hit? he Ranau quake was a result of a slip along active fault lines due to accumulated strain created by movement of continental plates. A series of faults occurring onshore Borneo and offshore are sensitive to continental plate motions. Northwest Borneo accumulates strain in the subsurface Tbecause of the northward movement of the Australian plate and the Philippines plate moving westward, geologists say.
    [Show full text]
  • Korean Fried Chicken
    Korean Fried Chicken Ingredients: 1.5 kg whole chicken Chilli Sauce for Chicken Soy sauce for Chicken (cut into small pieces or 3 tbsp gochujang (Korean 2 tbsp soy sauce chicken wings, cut into chilli paste) 1 tbsp canola or grapeseed winglets and mini 2-3 tbsp tomato sauce oil drumsticks) ½ tbsp canola or grapeseed 1 clove garlic, minced 1 tbsp salt oil 1 cm ginger, minced 1 tsp black pepper 2 cloves garlic, minced ½ tbsp oyster sauce 3 tbsp cooking sake 3-4 tbsp rice syrup ½ tsp gochugaru (Korean 1-1.5L water ¼ -1/2 tbsp sugar chilli powder, finely ground) 1/3 cup potato starch 1 tsp sesame oil or 5 dried red chilli ¼ cup flour 2 tbsp rice syrup ¼ cup rice flour 1 tbsp sugar ½ tsp baking soda 2 tbsp water Oil for frying 1 tsp sesame oil Method: 1. In a large bowl add salt, pepper, cooking sake and water. Add chicken pieces and brine overnight in the fridge. 2. Chilli sauce: Heat oil in a pan. Gently sauté garlic for 10 seconds. Add the other ingredients and gently combine over low heat for 15 seconds. 3. Soy sauce: Heat oil in a pan. Gently sauté garlic and ginger over a low heat for 10 seconds. Add the other ingredients and cook for 1 minute or until the sauce reduces slightly. 4. Combine all the dry ingredients. Coat the chicken pieces with the flour mixture, shaking off excess flour. Fry chicken pieces in batches over medium heat for 5- 7 minutes or until chicken pieces are golden in colour.
    [Show full text]
  • The Chinese Dragon Boat Festival Occurs on the 5Th Day of the 5Th Month of the Chinese Lunisolar Calendar and Lasts for Three Days
    Dragon Boat Festival The Chinese Dragon Boat Festival occurs on the 5th day of the 5th month of the Chinese lunisolar calendar and lasts for three days. This festival is also known as the Tuen Ng Festival, the Duanwu Festival, the Zhongxiao Festival, and the Double Fifth Festival. This holiday has been observed nationally for over 2,000 years. There are three different stories of whom this festival commemorates: Qu Yuan, Wu Zixu, and Cao E. The most well known story is about Qu Yuan, an ancient Chinese patriotic poet who was alive from 340-278 BCE. Qu Yuan was a minister in the state of Chu who wrote many poems to show his love and devotion for his country. He drowned himself in the river after he was exiled by the king because he didn’t want to see his country be invaded and conquered by the state of Qin. It is said that local people raced out in their boats to retrieve his body. When they couldn’t find his body, they dropped balls of sticky rice (zongzi) into the river so the fish would eat them and not Qu Yuan’s body. This was said to be the creation of zongzi, sticky rice dumplings or “Chinese tamales”. He died on the 5th day of the 5th month, thus the people created this festival to honor his death. The southeast region of Jiangsu (former territory of the state of Wu) commemorates Wu Zixu who was a Premier, a politician. Zixu warned his king, King Fuchai, of a dangerous plot regarding a beautiful woman, Xishi, who was sent by king Goujian of the state of Yue.
    [Show full text]
  • Donburi Appetizers Soups & Salads Entrees Kids' Menu Desserts
    Appetizers Entrees BEEF NEGIMAKI SIZZLING TOFU sliced rib-eye and fresh scallion rolls with teriyaki glaze 8 deep fried silken tofu served sizzling with broccoli, EDAMAME shredded cabbage, and our signature teriyaki sauce 11 lightly salted boiled green soybeans 4.5 TONKATSU AGEDASHI TOFU panko-crusted fried pork tenderloin served with a flash-fried tofu with shaved bonito, sweet & tangy tonkatsu sauce 13 scallions, and freshly grated daikon in tempura sauce 7 CHICKEN KATSU BARBEQUE SQUID tender chicken breast panko-crusted & fried to crisp, flame-broiled squid with house teriyaki sauce 9.5 served with a savory tonkatsu sauce 13 SOFT SHELL CRAB BAKED SALMON panko-crusted, fried soft shell crab with ponzu sauce 9 fresh baked Atlantic salmon rolled in snow crab mix 14 TEMPURA SABA SHIOYAKI lightly hand-battered, delicately fried selections broiled bone-in Spanish mackerel with ponzu sauce 11 crabstick 6 - chicken 6 - squid 10 - vegetables 6 - shrimp 7 TERIYAKI TATAKI selections complemented by our signature teriyaki sauce •••••••• gently seared thin rib-eye or ahi tuna with grated daikon, USDA PRIME RIB-EYE STEAK 16 smelt roe, and scallions in a citrus based ponzu sauce 13 CHARBROILED CHICKEN 13 SPRING ROLLS crispy mixed vegetable spring rolls 6 PORK TENDERLOIN 13 CREAM CHEESE DELIGHTS FRESH SALMON FILET 16 crunchy wontons stuffed with rich cream cheese and minced crabmeat, served with sweet chili sauce 6 GRILLED SHRIMP SKEWERS 15 GYOZA TEMPURA pork & vegetables 6.5 - shrimp & vegetables 7 crispy, lightly battered, delicately fried selections
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options SUN MON
    WEEK 1 & 3 MENU Breakfast Lunch Dinner Snack Options (6:30 AM) (12:30 PM) (6 PM) (10 AM and 3 PM) • Spicy Bangus • Left-overs • Left-overs • Atchara • Sliced Fruit • Scrambled Eggs • Mixed Nuts • Banana, pineapple + Malunggay • Granola Bars powder and flax seeds • Raisins SUN • Vitamins • Prunes • Friso Milk (for kids) • Cheese sticks • 1 tsp. of Manuka MGO 250 • Carrot sticks • Cherry Tomato, Rocket Lettuce • Chicken Tinola or Adobo • Carbonara or Tuna Pasta • Popcorn and Parma Salad with balsamic • Monggo Beans (with olives, capers, and • Yakult vinegar, olive oil and orange • Paksiew na Bangus (or tomatoes) • Peanut butter & jelly zest dressing other fish) with eggplant • Garlic Bread Sandwiches • Carrot, mango, orange shake • Buttered vegetables • Banana & Nutella MON • Vitamins • Fruit • Friso Milk (for kids) • Friso Milk (for kids) • Tea (Green, Turmeric, • 1 tsp. of Manuka MGO 250 Morning Boost, etc. - for • Tuyo • Molo Soup • Left-overs adults) • Garlic Brown Rice • Tortang Eggplant • Sliced Tomatoes & Onions • Bangus Back Fillet • Hard-boiled Eggs • Strawberry Banana shake + Malunggay and Flax seeds TUES • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Open-faced egg sandwich with • Burger Steak with Onions • Tomato Basil & Feta Ricotta Cheese, Parmesan and Mushroom Gravy Salad Cheese, fresh chives, Arugula, • Broccoli • Chicken Gyro lemon zest, olive oil, with • Lentil Soup sautéed red and yellow bell • Fruit peppers and hard boiled egg WED • Spinach and Blueberry shake • Vitamins • Friso Milk (for kids) • 1 tsp. of Manuka MGO 250 • Yoghurt with Granola • Left-overs • Shrimp with garlic & olive oil • Bagels • Omelet with ground beef, • Paella onions, tomatoes, and cheese • Beef Salpicao • Apple, orange and lemon shake • Buttered bread with + Chlorophyll powder Tomato puree dipping • Vitamins sauce THURS • Friso Milk (for kids) • 1 tsp.
    [Show full text]
  • Asian Journal of Food and Agro-Industry ISSN 1905- Available Online At
    As. J. Food Ag-Ind. 2008, 1(01), 1-16 Asian Journal of Food and Agro-Industry ISSN 1905- Available online at www.ajofai.info Article Development of the tea industry in Thailand Terry Commins1* and Sailom Sampanvejsobha2 1Pilot Plant Development and Training Institute King Mongkut’s University of Technology Thonburi Pracha Uthit Road, Bangmod, Tungkru, Bangkok 10140, Thailand 2Mae Fah Luang University Chiang Rai, Thailand *Author to whom correspondence should be addressed, email: [email protected] ___________________________________________________________________________ Abstract: Tea is emerging as an economically important crop in Thailand and is earning a significant share of the beverage market. This paper attempts to explain in simple terms how tea came about, what is involved in tea cultivation, processing and marketing, as well as point the way for what might be done in support of the industry. _____________________________________________________________________ Brief History of Tea The consumption of tea had its first beginnings in China over 5,000 years ago. It began as a hot beverage made from the leaves of the shrub Camellia sinensis. Around 800 BC, Lu Yu produced the Ch’a Ching – the first comprehensive book on the subject. Lu Yu was strongly influenced by his early Buddhist education. Tea was first introduced into Japan by a Buddhist priest and in that country the tea ceremony (cha-no-yu) has since been raised to a high art form, with Zen Buddhists playing an influential role throughout its history. Tea was first introduced into Europe from China by a Portuguese Jesuit priest in 1560. It first became available through apothecaries until over the next century it became available to all levels of society and was regarded as a food.
    [Show full text]
  • MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | APPETIZER
    MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com APPETIZER 江南小食 Wok fried french beans with salted egg yolk 咸蛋四季豆 P380 Slow braised Australian beef shank in Palawan honey 蜜汁牛筋肉 P480 Chilled marinated jellyfish 凉拌海蜇 P480 Wok fried silken tofu dusted in Man Ho spice 椒鹽脆皮豆腐 P280 Marinated Japanese cucumber with black vinegar 陳醋熗黃瓜 P220 Wok fried pork parcels with szechuan chilis (6 pieces per order) 川式炸雲吞 P360 24 hours poached five spice thinly sliced pork knuckle 白切鹵水薰蹄 P480 Please let us know any special requirements, or allergies, we will gladly customize your dining experience. 02/2019 Prices are inclusive of applicable taxes and subject to 10% service charge. MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com MANILA MARRIOTT HOTEL 2 Resorts Drive, Pasay City, Manila 1309 Philippines | +63 2 988 9999 | www.manilamarriott.com ROASTING 港式燒味 MAN HO FLAMBEED SPECIALS Signature roasts flambeed tableside with premium rum 萬豪特別 Suckling pig combination Shredded chicken with jellyfish Roasted flambeed peking duck 乳豬拼盤 海蜇手撕鷄 served with Chinese pancake P1580 P980 (small) / P1600 (large) 现烤火焰片皮鴨 P3288 Two ways Barbecued pork Ginger & onion chicken 蜜汁叉焼 姜葱霸鷄 Roasted duck P520 P980 (1/2 PC) / P1800 (1 PC) 明爐燒鸭 P888 (1/4 pc) / P1688 (1/2 pc) / P2800 (1 Whole) Roasted suckling pig Soy marinated chicken 化皮乳豬 玫瑰豉油鷄 P2500 (1/4 pc) / P4800 (1/2 pc) / P8800 (1 whole) P700 (1/2 pc) / P1200 (1 Whole) Assorted barbecued meat combination 燒味拼盤 P1380 Please let us know any special requirements, or allergies, we will gladly customize your dining experience.
    [Show full text]
  • Ar Yzt a Food Solutions
    ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry.
    [Show full text]
  • Tater Tots Were Created in 1953 from Potato Scraps That Were Originally Fed to Cattle
    Tater Tots Were Created In 1953 From Potato Scraps That Were Originally Fed To Cattle On February 2nd, National Tater Tot Day recognizes a kitchen staple. In the United States, we consume approximately 3.5 billion of these nuggets of potato goodness per year. These bite-sized bits of golden created the scraps from making French fries once were used to feed cattle. Two brothers, Nephi and Golden Grigg, along with their brother-in-law started dabbling in frozen food when they rented a plant on the Oregon and Idaho borders in 1934. By 1952, they purchased the plant, forming the Oregon Frozen Foods Company that would later become Ore-Ida. Tater Tots literally mean “baby potatoes”; tatter for potato & tots “meaning little one.” Tater Tots were first created in 1953 when Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with leftover slivers of cut-up potatoes. They came up with the novel idea of chopping up the potato slivers, adding flour and seasoning, then pushing the mash through holes and slicing off pieces of what came out on the other side. When Tater Tots were first invented, the Griggs needed to come up with a name, so they held a contest among employees and their friends. Clora Lay Orton, a young housewife, suggested the name Tater Tots. Tater Tots is a registered trademark for a commercial form of hash browns made by Ore-Ida, as a side-dish made from deep-fried, grated potatoes. Tater Tots were first available in stores in 1956.
    [Show full text]
  • Dim Sum Style Bbq, Rice, Noodles Beverages Café
    DIM SUM STYLE CONGEE BBQ, RICE, NOODLES BEVERAGES Smashed Cucumber .........................6 Cantonese Style Roasted Hong Kong Milk Tea ................. 5 House congee comes with a soya Garlic, chili, sesame, cilantro Duck Thighs ...................................32 (hot or cold) poached egg, Chinese cruller, and Rice Noodle Roll ...............................9 House plum sauce, duck chicharron, a selection of toppings you may pancake, scallion Loose Tea .........................................7 Shrimp, pork and sweet soy 8 choose from our Congee Cart. ..... Taiwan Green Tea Jah Leung ........................................6 BBQ Quail ......................................18 Chrysanthemum Tea Sweet chili soy, cruller, peanuts INCLUDED CHOICES: Rice, pickled vegetable, ginger scallion sauce Coffee ..............................................4 Shumai ............................................7 Scallions Chili Oil Fried Pork Chop Claypot .................24 House Sodas ....................................5 Brown butter scallop, pork White Pepper Peanuts Fried rice, tomato sauce, cheese (Cream, Cherry, Citrus) Char Siu Bun ....................................5 Sesame Seeds Bean Sprouts Sprite & Salted Lemon ......................3 BBQ pork Sesame Oil Black Pepper Steak Claypot ............26 Snow Pea Leaves ..............................7 Confit potato, duck egg, rice Soda .................................................3 House oyster sauce, crispy garlic ADDITIONAL CHOICES: Beef Chow Fun ...............................18 Blooming
    [Show full text]