DOCSLIB.ORG

001 水晶鲜虾饺 Fresh Shrimp Dumplings $4.50 L 3 Pieces

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

001 水晶鲜虾饺 Fresh Shrimp Dumplings $4.50 l 3 pieces Steamed Dim Sum Bao Today offers an exciting assortment of freshly steamed dim sum paired perfectly with our specially brewed Chinese tea. Our signature creations include prawn dumplings, steamed chicken claws and many more. Look forward to Bao Today’s wide selection of dim sum choices created just for you. All prices are subjected to prevailing government tax and 10% service charge. 001 水晶鲜虾饺 Fresh Shrimp DumplingDumplings $4.50 l 3 pieces 002 凤尾虾烧卖 Steamed Shrimp Pork Siew Mai $4.50 l 3 pieces 003 凤眼带子饺 Steamed Scallop Dumplings $4.50 l 3 pieces 004 野菌素晶饺 Mushroom Crystal Dumplings $4.00 l 3 pieces 005 香茜鱼翅饺 Shark’s Fin Dumplings $4.00 l 3 pieces All prices are subjected to prevailing government tax and 10% service charge. 006 上海小龙包 Steamed Xiao Long Bao $4.50 l 3 pieces 007 潮州水晶包 (甜) Teochew Crystal Bao $4.00 l 3 pieces 008 潮州水晶包 (咸) Savoury Teochew Crystal Bao $4.00 l 3 pieces 009 火凤凰 Fiery Potato Bao $3.20 l 2 pieces 010 豉汁蒸排骨 Steamed Pork Ribs $4.00 All prices are subjected to prevailing government tax and 10% service charge. 011 紫金酱凤爪 Steamed Chicken Feet $4.00 012 叉烧滑肠粉 Char Siew Rice Roll $3.80 l 3 pieces 013 鲜虾滑肠粉 Fresh Prawns Rice Roll $4.00 l 3 pieces 014 荷香糯米鸡 Glutinous Rice in Lotus Leaf $4.50 All prices are subjected to prevailing government tax and 10% service charge. 103 酥炸金枕头 Cripsy Fried Golden Dumplings $6.80 l 6 pieces Baked & Fried Dim Sum Enjoy Bao Today’s assortment of freshly baked and fried dim sum. Some of our signature creations include fried shrimp dumplings, golden dumplings and egg tarts. Be pampered by our wide selection of delicacies specially prepared for you. All prices are subjected to prevailing government tax and 10% service charge. 101 沙律明虾角 Crispy Fried Shrimp Dumplings $4.00 l 3 pieces 102 香芒鲜虾筒 Fresh Mango & Prawn Roll $4.00 l 3 pieces 103 酥炸金枕头 Crispy Golden Dumplings $6.80 l 6 pieces 104 三鲜春卷仔 Crispy Spring Roll $3.80 l 3 pieces 105 包赢双展翅 Supreme Chicken Wings $4.80 l 2 pieces 鲜虾腐皮卷 Fresh Shrimp Beancurd Roll $4.00 l 3 pieces All prices are subjected to prevailing government tax and 10% service charge. 107 白玉堂煎糕 Pan Fried Carrot Cake $4.00 l 3 pieces 108 酥皮烘蛋挞 Oven Baked Egg Tart $1.50 l per piece 109 铁面至尊酥 BBQ Pork Pastry $1.50 l per piece 110 奶油菠萝包 Butter Bo Lo Bao $1.80 l per piece 111 叉烧菠萝包 Char Siew Bo Lo Bao $2.20 l per piece All prices are subjected to prevailing government tax and 10% service charge. 206 黑猪小笼包 Kurobuta Bao $4.50 l 3 pieces Signature Baos Bao Today’s wide range of baos are delicately made to tantalize your taste buds. Our famous Baos are widely known for their amazing taxture and taste. These handmade steamed baos are handcrafted daily to perfection by our reputable Hong Kong chefs. Please bite with caution. All prices are subjected to prevailing government tax and 10% service charge. 201 小心爆浆 包黑子 Black Sesame Bao $3.00 l 2 pieces 202 小心爆浆 包今天 Golden Sand Bao $3.00 l 2 pieces 203 王朝蜜汁叉烧包 Honey BBQ Pork Bao $3.00 l 2 pieces 204 马汉鸡肉包 Sesame Skin Chicken Bao $3.00 l 2 pieces 205 蜘蛛精包 Chicken & Pork Bao $3.50 l 2 pieces All prices are subjected to prevailing government tax and 10% service charge. 206 黑猪小笼包 Kurobuta Bao $4.50 l 3 pieces 207 滷肉包 Stewed Pork Bao $3.00 l 2 pieces 208 扣肉包 Braised Pork Bao $4.80 l 2 pieces 209 半个包 Assorted Meat Bao $3.20 l 2 pieces 210 花木兰包 Peanut Bao $3.00 l 2 pieces All prices are subjected to prevailing government tax and 10% service charge. 302 芝士海鲜笼仔 饭 Cheese Seafood Baked Rice l $8.80 Bao Today’s Top Specials Specially handcrafted and put together by our dedicated Bao Today chefs, we present to you our top recommendations, which are sure to satisfy even the most discerning gourmands. All prices are subjected to prevailing government tax and 10% service charge. 301 日式三文鱼柳饭 Teriyaki Salmon Fillet with Rice $9.80 302 芝士笼 海鲜饭 Cheese Seafood Baked Rice (min. 15 minutes waiting time) $8.80 303 展昭猪扒烩拉面 (日式烧汁/黑椒) Pork Chop Ramen (Teriyaki/Black Pepper) $9.80 304 展昭鸡扒烩拉面 (日式烧汁/黑椒) Chicken Chop Ramen (Teriyaki/Black Pepper) $9.80 305 御猫酱猪扒拉饭 (日式烧汁/黑椒) Pork Chop with Rice (Teriyaki/Black Pepper) $9.80 All prices are subjected to prevailing government tax and 10% service charge. 306 御猫酱烧鸡扒饭 (日式烧汁/黑椒) Chicken Chop with Rice (Teriyaki/Black Pepper) $9.80 307 荔湾海鲜艇仔粥 Special “Boat” Style Congee in Claypot $7.80 308 生滚砂煲鱼片粥 Sliced Fish Congee in Claypot $6.80 309 皮蛋砂煲瘦肉粥 Century Eggs & Lean Meat Congee in Claypot $6.80 All prices are subjected to prevailing government tax and 10% service charge. 407 金枕头叉烧面(干/汤） Fried Golden Dumpling & Char Siew Noodle - Dry/Soup l $6.80 House Specialities Our special homemade house specialties are made to complement our handpicked dim sum selection. Specially prepared to tantalize your taste buds, our wide array of rice and noodles will surely make you come back for more. All prices are subjected to prevailing government tax and 10% service charge. 401 镇店秘酱丁丁面 Bao Today XO Think Think Noodle $4.80 402 开封牛腩面/河粉 Beef Brisket Noodles/Hor Fun $8.80 403 碧绿凤粒竹筒饭 (附汤) Steamed Chicken Glutinuous Rice in Bamboo (with soup) $9.80 404 南北相映香肉饭 (附汤) Braised Pork & Char Siew Rice (with soup) $8.80 405 蜜汁叉烧饭 (附汤) Char Siew Rice (with soup) $7.80 All prices are subjected to prevailing government tax and 10% service charge. 406 龙袍椰香咖喱鸡 (面/饭/馒头) Curry Chicken with Noodle/Rice/Mantou (馒头: 蒸/炸 Mantou: Steamed/Deep Fried) $6.80 407 金枕头叉烧面 (干/汤) Fried Golden Dumplings with Char Siew Noodles (Dry/Soup) $6.80 All prices are subjected to prevailing government tax and 10% service charge. 408 白灼蚝油菜心 Vegetables in Oyster Sauce $5.80 409 顶汤鲜虾云吞 Shrimp Wanton Soup $6.80 l 8 pieces All prices are subjected to prevailing government tax and 10% service charge. 501 一碗茶 Chinese Tea $1.20 l Hot $1.50 l Cold Drinks & Desserts Indulge in our wide variety of drinks, tea and dessserts. Try our inhouse brewed signature tea. An exuberant experience! All prices are subjected to prevailing government tax and 10% service charge. 501 508 仙草奶茶 罐装饮料/矿泉水 Chin Chow Milk Tea in HK Style Canned Soft Drinks/Bottled Mineral Water $2.50 l Cold • Coca Cola • Coke Light • Pepsi • Pepsi Light • Green Tea • Mineral Water • 7-Up • Chrysanthemum Tea 502 $1.60 l per can 仙草凉粉 509 Chin Chow Jelly $2.00 酸梅水 Sour Plum Drink 503 $1.50 l Hot $2.00 l Cold 茶(奶茶）/ 茶乌 Teh (Milk Tea) / Teh “O” 510 $1.50 l Hot $1.80 l Cold 啤酒 Tiger Beer 504 $5.30 l 323ml $8.80 l 500ml 茶丝 Tsingtao Beer $5.30 l 330ml Teh ”C” $1.70 l Hot $2.20 l Cold 511 505 蜂蜜龟苓膏 Honey Herbal Jelly 美禄 $2.80 Milo/Dinosaur $1.50 l Hot $2.50 l Cold $2.80 l Dinosour 512 506 鲜芒果布丁 一碗茶 Mango Pudding Chinese Tea $2.80 $1.20 l Hot $1.50 l Cold 507 柠檬茶 Lemon Tea $1.50 l Hot $2.00 l Cold All prices are subjected to prevailing government tax and 10% service charge. .
Recommended publications
  • China in 50 Dishes

    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.
  • Chicken's Feet and Tarragon Vinegar Emulsion

    Chicken's Feet and Tarragon Vinegar Emulsion

    ISAAC MCHALE’S RECIPES CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION Isaac McHale’s recipes FOUR International Summer 2015 CHICKEN’S FEET AND TARRAGON VINEGAR EMULSION SERVES 1 INGREDIENTS METHOD CHICKEN FEET CHICKEN FEET • 3 chicken feet Trim the nails and tendons from the chicken feet. Place in a large pot and bring to the boil from cold. Rinse thoroughly then cook in a liquor of 10g salt per litre TARRAGON VINEGAR EMULSION of water for 8 hours on 85C. Once cooked using scissors make an incision up the • 400g brown chicken stock reduced to 300g base of the foot and along each bone, then gently remove all bones from inside • 25g thick and easy the foot and lay out flat on a dehydrator tray. Dehydrate on 65C for 24 hours until • 50g rendered chicken fat completely dry. The feet are then fried in vegetable oil at 215C using tweezer tongs • 15g tarragon vinegar to keep them flat until golden brown and slightly puffed. Drain onto a tissue and • 4g salt keep warm until serving. DEVIL SPICE MIX CHICKEN FAT & TARRAGON VINEGAR EMULSION • 15g Jamaican pepper Reduce chicken stock to 300g, add the chicken fat, salt & thick and easy and cook • 4g mace for 1 min until thickened whisking constantly, finally whisk in the vinegar then put • 8g dry herb mix (sage, thyme, savory, rosemary) mixture into an espuma gun and gas with 2 cream (no.2) chargers. • 55g celery salt • 140g sweet paprika TO SERVE • 10g colema mustard powder Dust the warm puffed chicken feet with devil spice mix and serve with a small bowl • 16g black pepper of the chicken and tarragon emulsion.
  • Restaurant Oriental Wa-Lok

    Restaurant Oriental Wa-Lok

    RESTAURANT ORIENTAL WA-LOK DIRECCIÓN:JR.PARURO N.864-LIMA TÉLEFONO: (01) 4270727 RESTAURANT ORIENTAL WA-LOK BOCADITOS APPETIZER 1. JA KAO S/.21.00 Shrimp dumpling 2. CHI CHON FAN CON CARNE S/.17.00 Rice noodle roll with beef 3. CHIN CHON FAN CON LAN GOSTINO S/.20.00 Rice noodle roll with shrimp 4. CHIN CHON FAN SOLO S/.14.00 Rice noodle roll 5. CHIN CHON FAN CON VERDURAS S/.17.00 Rice noodle with vegetables 6. SAM SEN KAO S/.25.00 Pork, mushrooms and green pea dumplings 7. BOLA DE CARNE S/.19.00 Steam meat in shape of ball 8. SIU MAI DE CARNE S/.18.00 Siumai dumpling with beef 9. SIU MAI DE CHANCHO Y LANGOSTINO S/.18.00 Siumai dumpling with pork and shrimp 10. COSTILLA CON TAUSI S/.17.00 Steam short ribs with black beans sauce 11. PATITA DE POLLO CON TAUSI S/.17.00 Chicken feet with black beans 12. ENROLIADO DE PRIMAVERA S/.17.00 Spring rolls 13. ENROLLADO 100 FLORES S/.40.00 100 flowers rolls 14. WANTAN FRITO S/.18.00 Fried wonton 15. SUI KAO FRITO S/.20.00 Fried suikao 16. JAKAO FRITO S/.21.00 Fried shrimp dumpling Dirección: Jr. Paruro N.864-LIMA Tel: (01) 4270727 RESTAURANT ORIENTAL WA-LOK 17. MIN PAO ESPECIAL S/.13.00 Steamed special bun (baozi) 18. MIN PAO DE CHANCHO S/.11.00 Steamed pork bun (baozi) 19. MIN PAO DE POLLO S/.11.00 Steamed chicken bun (baozi) 20. MIN PAO DULCE S/.10.00 Sweet bun (baozi) 21.
  • Celebrate Your Love Wedding & Solemnisation Packages 2016 / 2017

    Celebrate Your Love Wedding & Solemnisation Packages 2016 / 2017

    Celebrate Your Love Wedding & Solemnisation Packages 2016 / 2017 Standing Buffet Packages Solemnisation Ceremony Package Inclusive of: Choice of Chef’s exclusively-crafted Delectable International Buffet Spread Full set of Exquisite Buffet Set-Up with Ivory Skirting and complete set of Biodegradable Disposable-ware Your preferred choice of Delicate Wedding thematic floral arrangements from our selection Specially-picked Wedding Guest Book Complimentary Catering Set-Up & Transportation Fees (not applicable on PH & Eve of PH) For Orders of 100pax and Above: Complimentary usage of 01 Reception Table with Ivory Linen and selected Wedding thematic set-up with 02 Cushion Chairs with Ivory Seat Covers 01 Uniformed Service Staff on-site For Orders of 200pax and Above: Complimentary usage of 01 Reception Table with Ivory Linen and selected Wedding thematic set-up with 02 Cushion Chairs with Ivory Seat Covers Set-up of Solemnisation Table and 05 Cushion Chairs with Ivory Seat Covers, Ring Pillows and Signature Pen and selected Wedding Thematic decorations 02 Uniformed-Service Staff on-site *Terms and Conditions Apply SOLEMNISATION BUFFET PACKAGES Sweet Romance Package @ $20.00+ per person Minimum 50 Pax Salad (Choice of 01) Mixed Garden Salad with Asian Soy Dressing & Cherry Tomato (VEG) Potato Salad with Soy Bits (VEG) Cold & Tangy Cucumber Salad (VEG) Starters (Choice of 02) Breaded Shrimp Cake with Mayonnaise Dip Steamed Dim Sum Delight (Crystal Har Kow & Chicken Siew Mai) with Chilli Dip Crispy Potato Curry Samosa (VEG) Steamed Vegetarian
  • Signature Redacted Author

    Signature Redacted Author

    A, Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong _77 Village OF TECH UTE0.y by JUL 2 92014 Saul Kriger Wilson LIBRARIES Submitted to the School of Humanities, Arts and Social Sciences in partial fulfillment of the requirements for the degree of Bachelor of Science at the MASSACHUSETTS INSTITUTE OF TECHNOLOGY September 2014 Massachusetts Institute of Technology 2014. All rights reserved. Signature redacted Author........... Major Departure in Humanities: Asian and Asian Diaspora Studies Department of Mathematics Signature redacted July 9, 2014 Certified by. Yasheng Huang Professor of Global Economics and Management Sloan School of Management Signature redacted Thesis Supervisor Accepted by Ian Condry Chairman /i / Deportment of Global Studies and Languages Accepted by .. Signature redacted ............ Deborah Fitzgerald Kenan Sahin Dean School of Humanities, Arts, and Social Sciences 2 Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong Village by Saul Kriger Wilson Submitted to the School of Humanities, Arts and Social Sciences on July 9, 2014, in partial fulfillment of the requirements for the degree of Bachelor of Science Abstract The Chinese government's attempts to improve village public service provision, limit the loss of arable land, and coordinate urbanization have converged in land readjust- ment schemes to rebuild some villages as more densely populated "rural communities." I present a case study on a financially troubled, partially complete village reconstruc- tion project in Shandong. Villagers outside the leadership were minimally involved in project planning, and the village leadership put pressure on villagers to move. How- ever, the pressure to move was not due to an absence of formal property rights for villagers; reluctant villagers agreed to move because they could not afford to offend the village government.
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong

    The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong

    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
  • Exploring International Cuisine Reference Book

    Exploring International Cuisine Reference Book

    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
  • 01 本樓叉燒包$5.25 House Special Roast Pork Bun 02 豆苗餃$6.25

    01 本樓叉燒包$5.25 House Special Roast Pork Bun 02 豆苗餃$6.25

    NYC CHINATOWN’S FIRST DIM SUM PARLOR OPEN AND OPERATING SINCE 1920 點心 DIM SUM 01 ★本樓叉燒包 $5.25 13 臘味糯米飯 $6.95 House Special Roast Pork Bun Sticky Rice with Chinese Sausage Steamed wheat flour bun filled with pork and Steamed sweet rice with Chinese sausage, caramelized onions minced pork and dried shrimp 02 ★ 豆苗餃 $6.25 14 r Y 凈腸粉 $3.25 Shrimp and Snow Pea Leaf Dumplings Plain Rice Rolls Minced shrimp with snow pea leaf greens in Steamed rice flour noodles drizzled with sweet homemade open-faced wheat wrappers soy sauce 03 ★ 蝦燒賣 $6.25 15 r Y 芫茜蔥腸 $4.25 Shrimp Siu Mai Cilantro and Scallion Rice Rolls Minced shrimp, steamed wonton wrappers Steamed rice flour noodles with cilantro and scallion, and sweet soy sauce 04 鸡烧賣 $5.50 16 r 蝦腸 $5.75 Chicken Siu Mai Shrimp Rice Rolls Minced chicken in wonton wrappers Steamed rice flour noodles with shrimp; sweet soy sauce drizzled on top 05 燒賣 $5.75 17 r 牛肉腸 $5.00 Pork Siu Mai Beef Rice Rolls Minced pork, mushrooms, and shrimp steamed Steamed rice flour noodles with minced beef; in wonton wrappers sweet soy sauce drizzled on top 06 蝦餃 $6.25 18 排骨腸 $7.25 Shrimp Dumplings Rice Roll with Spare Ribs Minced shrimp in handmade wheat wrappers Steamed rice flour noodles topped with spare ribs in black bean sauce 07 Y羅漢齋餃 $5.00 19 Y 炸軌腸 $6.25 Vegetarian Dumplings Rice Roll with Fried Dough Mixed vegetables and mushrooms in Fried dough wrapped in rice noodles and homemade tapioca starch wrappers drizzled with sweet soy sauce 08 小籠包 $5.50 20 鍋貼 $4.75 Shanghainese Soup Dumplings Pan-Fried Pork Dumplings Pork-filled
  • Welcome the Lunar New Year with a Feast of Cantonese

    Welcome the Lunar New Year with a Feast of Cantonese

    WELCOME THE LUNAR NEW YEAR WITH A FEAST OF CANTONESE TREASURES, FESTIVE GOODIES AND CELEBRATORY MENUS Reunite over a sublime spread by Chinese Executive Chef Leong Chee Yeng that combines traditional significance with culinary finesse SINGAPORE, 15 January 2021 – This Year of the Ox beckons a prosperous new beginning at The Fullerton Hotel Singapore’s Jade Restaurant, with a fine repertoire of Chinese culinary treasures befitting a new year’s feast from 25 January to 27 February 2021. A Bountiful Feast at Jade Restaurant Executive Chef of Jade Restaurant Leong Chee Yeng says, “A symbol of strength and dedication, the mighty yet humble ox traditionally plays an essential role in reaping a bountiful harvest. This motif reveals itself in this year’s specialties, alongside other inspired creations imbued with well-wishes for bliss, prosperity and togetherness. Designed to serve smaller groups, the newly created dishes are ideal for sharing meaningful moments of warmth with one’s closest kin.” The quintessential starter for auspicious feasting is the spectacular Premium Gold Rush Salmon Yu Sheng (pictured above), meticulously arranged into an image of the spirited bull, while families with younger children will delight in the special children’s version, arranged into an endearing representation of a playful calf. Fresh ingredients are elevated by champagne jelly, shallot oil and kumquat dressing, striking a captivating balance of rich and refreshing flavours. The standard Gold Rush Salmon Yu Sheng is presented alongside elegant Chinese calligraphy written by Chef Leong himself. The Gold Rush Salmon Yu Sheng with Champagne Jelly, Shallot Oil and Kumquat Dressing is available in Small (S$78++ for 2 to 4 persons), Medium (S$118++ for 5 to 7 persons) and Large (S$138++ for 8 to 10 persons).
  • © 2020 Xiaoman Pan CROSS-LINGUAL ENTITY EXTRACTION and LINKING for 300 LANGUAGES

    © 2020 Xiaoman Pan CROSS-LINGUAL ENTITY EXTRACTION and LINKING for 300 LANGUAGES

    © 2020 Xiaoman Pan CROSS-LINGUAL ENTITY EXTRACTION AND LINKING FOR 300 LANGUAGES BY XIAOMAN PAN DISSERTATION Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Computer Science in the Graduate College of the University of Illinois at Urbana-Champaign, 2020 Urbana, Illinois Doctoral Committee: Dr. Heng Ji, Chair Dr. Jiawei Han Dr. Hanghang Tong Dr. Kevin Knight ABSTRACT Information provided in languages which people can understand saves lives in crises. For example, language barrier was one of the main difficulties faced by humanitarian workers responding to the Ebola crisis in 2014. We propose to break language barriers by extracting information (e.g., entities) from a massive variety of languages and ground the information into an existing Knowledge Base (KB) which is accessible to a user in their own language (e.g., a reporter from the World Health Organization who speaks English only). The ambitious goal of this thesis is to develop a Cross-lingual Entity Extraction and Linking framework for 1,000 fine-grained entity types and 300 languages that exist in Wikipedia. Given a document in any of these languages, our framework is able to identify entity name mentions, assign a fine-grained type to each mention, and link it to an English KB if it is linkable. Traditional entity linking methods rely on costly human annotated data to train supervised learning-to-rank models to select the best candidate entity for each mention. In contrast, we propose a novel unsupervised represent-and-compare approach that can accurately capture the semantic meaning representation of each mention, and directly compare its representation with the representation of each candidate entity in the target KB.
  • Night & Day the Alter Egos of Beijing Musicians

    Night & Day the Alter Egos of Beijing Musicians

    DEAFHEAVEN CHUAN’R ARCHERY SALSA 2014/05 NIGHT & DAY THE ALTER EGOS OF BEIJING MUSICIANS CHECKOF OUT THISLIVE THE MONTH’S MUSIC BEST Music 爱见达编著 云南出版集团公司 云南科技出版社 昆明 1 MAY 2014 图书在版编目（ＣＩＰ）数据 音乐 = Music : 英文 / 爱见达编著. -- 昆明 : 云 南科技出版社, 2014.4 ISBN 978-7-5416-8053-3 Ⅰ. ①音… Ⅱ. ①爱… Ⅲ. ①音乐－介绍－北京市－ 英文 Ⅳ. ①J609.2 中国版本图书馆CIP数据核字(2014)第073682号 Managing Editor Paul Ryding Editors Cat Nelson, Jessica Rapp, Kipp Whittaker Production Manager Joey Guo Art Director Susu Luo Contributors Shannon Aitken, Jim Boyce, George Ding, Kyle Mullin, Reed Russell, Steven Schwankert, Iain Shaw Complimentary copy, not for sale. 部分非卖品，仅限赠阅 责任编辑：刘康 胡凤丽 罗璇 责任校对：叶水金 责任印制：翟苑 云南出版集团公司 云南科技出版社出版发行 昆明市环城西路609号云南新闻出版大楼 邮政编码：650034 北京华联印刷有限公司印刷 开本：787mm X 1092mm 1/16 印张：5 字数：30千字 2014年4月第一版 2014年4月第一次印刷 定价：RMB15.00 2 MAY 2014 08 What’s Happening: The most important dates this month CITY SCENE Stat: No Rain, No Gain Best of the Blog: What got people clicking on thebeijinger.com last month? Going Underground: Tongzhou Beiyuan, Batong Line Scene & Heard: Go on, take a look at yourselves, you beautiful people They’re cocksure talents by night, but Beijing’s musicians also live by 14 COVER FEATURE day, usually with pretty average day jobs. We caught up with a handful for this month’s cover feature. 22 What’s New: Brasserie 1893, Matta, Yuan Yi, Spoonful of Sugar Cafe, FOOD & DrinK Barista Coffee, Swagat, 5f, Jian Archery Club, The V Bar Dining Feature: A look at the fried chicken spots of Wangjing Just Desserts: The Zacapa Sweet Pairing, Migas Last Orders: Lee Maxwell-Simpson, CCTV

  • Moonstone Takeout 082020.Pdf

    SOUP Sm. Lg. Served with Miso Soup 5. 8. Crispy Noodles Shrimp Wonton Soup with scallion broth 14. Wonton Soup (Pork or Chicken) 6. 10. Egg Drop Soup with thin sliced button mushroom 5. 8. Wonton Egg Drop Soup (Pork or Chicken) 7. 12. Vegetarian Hot and Sour Soup V S 6. 10. Chicken Cream Corn Soup 6. 10. Snow Crab and Sweet Corn Soup 8. 14. Roast Duck Noodle Soup (for two) 15. Silken Tofu and Vegetable Soup V with Konnyaku noodles (for two) 11. Tom Yum Koong S (for two) (Gulf Prawn or New Zealand Mussel) 16. with mushroom, lemongrass, galanga, cilantro, fresh lime House Special Wonton Soup (for two) 17. with shrimp, chicken, roast pork, mushroom, spinach Shredded Duck and Fish Maw Soup (for two) 18. with chicken and "Jin Wa" Ham consommé SALAD Moonstone Field Green Salad V with house ginger dressing 9. Japanese Seaweed Salad V green seaweed with sesame vinaigrette 11. Spicy Kani Crunch Salad S 14. with cucumber, crispy crabmeat, yuzu citrus vinaigrette, crunch Tako Salad 13. with torched octopus, green apple batons, avocado, cucumber wasabi dressing Sashimi Salad 15. with tuna, salmon, white fish, baby arugula, spinach, savory soy vinaigrette Grilled Salmon Skin Salad 13. with mesclun greens, cucumber wheels, onion soy dressing, bonito shavings Fried Calamari Salad 13. with organic greens, golden raisins, Granny Smith apple, ginger dressing Avocado Salad V 11. with fresh mixed greens, cherry tomatoes, roasted sesame dressing Grilled Chicken and Mango Salad 15. with heart of romaine, radicchio, ripe mango, edamame, chia mango dressing, wonton crisps Wok Seared Lemongrass Prawn Salad 17.