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2019 October Menu
THAI CURRY green curry w/ choice of meat 14.5 Mains massamun curry w/ beef 14.5 red curry w/ choice of meat 14.5 Menu KATSU CURRY fried chicken cutlet, mild japanese Entree curry + rice 14.5 ROTI + SATAY pan fried roti bread w/ peanut BEEF NOODLE SOUP sauce 6.5 marinated sliced beef served in a rich, hearty broth w/ bok choy, beansprouts & rice noodles 14.5 SPRING ROLLS ( 5pcs ) vegetable 7.9 WONTON SOUP W/ PRAWNS (no noodles) prawns 8.9 pork and prawns wontons, prawns, bok choy & beansprouts served in herbs & bone broth 14.5 EDAMAME steamed soybeans, lightly salted 5.9 TOM YUM ( rice or noodles ) TAKOYAKI ( 6pcs ) traditional spicy and sour soup w/ fresh herbs deep fried octopus filled dough and choice of meat 14.5 balls 6.9 BASIL CHICKEN OKONOMI FRIES minced chicken, bamboo, basil, beans, shoestring fries, katsu sauce, mayo, carrot + rice 14.5 bonito flakes 6.9 CHILLI CHICKEN tender chicken slices, beans, carrots, rich creamy sauce + rice 14.5 PHAD THAI rice noodles, beansprouts, chives, eggs, tamarind BLACK PEPPER BEEF sauce, crushed peanuts, lemon 14.9 tender beef slices, fresh vegs, black pepper sauce + rice 14.9 SPICY FRIED NOODLES spicy flat rice noodles w/ chicken and CHICKEN CASHEW NUTS vegetables 14.5 tender chicken slices stir fried w/ fresh vegs topped w/ roasted cashew nuts 14.9 FRIED NOODLES rice noodles, wok tossed w/ chicken, egg and vegetables 14.5 TERIYAKI CHICKEN grilled boneless chicken thigh, green salad, CHICKEN SATAY SAUCE house made teriyaki sauce + rice 14.5 sliced chicken w/ home made peanut sauce + rice 14.5 TERIYAKI -
INDIA JONES Grand Platter Korean Set Meal
INDIA JONES Grand Platter (Minimum order for two) 3250 per person APPETISER PLATTER steamed prawn in prik nam pla, chicken satay, chicken and prawn sui mai, fresh Vietnamese rice pa- per rolls with prawn and chicken, Singapore popiah, traditional raw papaya salad Tom Kha Phak vegetable soup with coconut milk or Tom Yam Kai spicy Thai soup with chicken MAIN COURSE PLATTER vegetable green curry, wok fried prawns with seafood sauce, grouper with celery and spring onion, sliced barbecued pork, chicken with chili and ginger, wok fried vegetables in black pepper sauce, Singapore noodles and steamed bread Your choice of sliced fresh fruit or ice cream Korean Set Meal (for lunch only) 2900 DAK DORI TANG stewed farm raised chicken with, leeks, shitake and carrots, essence of ginger, garlic and fresh chilies DO MI JIM steamed red snapper served with sweet soy sauce DEAJI BUL GOGI barbequed pork with chili, sesame seed oil and spring onion All the above main courses will be accompanied with kimchi, namuls, piccata, sticky rice, spinach, cuttle fish and tofu broth and sliced fresh fruits Spicy, (V) Vegetarian preparation, Denotes light and healthy. Should you be allergic to any ingredient please bring it to the attention of the server. Above prices exclude 18% Goods and Services Tax. All our food is cooked in refined vegetable oil or butter. We levy no service charge. 01/08/18 Appetisers EDAMAME (V) : 189 Japan 995 young soy beans lightly salted or with Japanese seven spices CRISP CORN KERNELS (V) China 995 batter fried corn kernels tossed in ‘salt -
Telechargement
LA VERSION COMPLETE DE VOTRE GUIDE JAPON 2018/2019 en numérique ou en papier en 3 clics à partir de 9.99€ Disponible sur EDITION Directeurs de collection et auteurs : Bienvenue au Dominique AUZIAS et Jean-Paul LABOURDETTE Auteurs : Maxime DRAY, Barthélémy COURMONT, Antoine RICHARD, Matthieu POUGET-ABADIE, Arthur FOUCHERE, Maxence GORREGUES, Japon ! Jean-Marc WEISS, Jean-Paul LABOURDETTE, Dominique AUZIAS et alter Directeur Editorial : Stéphan SZEREMETA Responsable Editorial Monde : Patrick MARINGE Le Japon et ses habitants restent toujours un mystère fascinant Rédaction Monde : Caroline MICHELOT, Morgane pour la plupart d’entre nous. Les préjugés et les clichés, nous VESLIN, Pierre-Yves SOUCHET, Talatah FAVREAU le savons bien, ont la dent dure. Les Français ont la réputation Rédaction France : Elisabeth COL, Maurane d’être râleurs, prétentieux, et les Japonais insondables, trop CHEVALIER, Silvia FOLIGNO, Tony DE SOUSA polis même pour être sincères. Nous avons essayé dans cette FABRICATION nouvelle édition du guide Japon, plus complète, de vous donner Responsable Studio : Sophie LECHERTIER un éclairage global de la culture, des habitudes quotidiennes des assistée de Romain AUDREN Japonais, d’approcher ce magnifique pays sous divers aspects. Maquette et Montage : Julie BORDES, Le Japon possède une longue histoire, qui remonte aux Aïnous, Sandrine MECKING, Delphine PAGANO, une ethnie vivant sur l’île d’Hokkaido dans le nord du Japon dont Laurie PILLOIS et Noémie FERRON on a trouvé des traces vieilles de 12 000 ans ; et une modernité Iconographie : Anne DIOT incroyable en même temps, que l’on observe à chaque instant dans Cartographie : Jordan EL OUARDI les grandes métropoles nipponnes. L’archipel volcanique long de WEB ET NUMERIQUE plus de 3 000 kilomètres affiche une variété de paysages et de Directeur Web : Louis GENEAU de LAMARLIERE climats presque sans égale. -
Eating the Other. a Semiotic Approach to the Translation of the Culinary Code
UNIVERSITÀ DEGLI STUDI DI TORINO (UNITO) UNIVERSITÀ DELLA SVIZZERA ITALIANA (USI) Dipartimento di Studi Umanistici (UNITO) / Faculty of Communication Sciences (USI) DOTTORATO DI RICERCA (IN CO-TUTELA) IN: Scienze del Linguaggio e della Comunicazione (UNITO) / Scienze della Comunicazione (USI) CICLO: XXVI (UNITO) TITOLO DELLA TESI: Eating the Other. A Semiotic Approach to the Translation of the Culinary Code TESI PRESENTATA DA: Simona Stano TUTORS: prof. Ugo Volli (UNITO) prof. Andrea Rocci (USI) prof. Marcel Danesi (UofT, Canada e USI, Svizzera) COORDINATORI DEL DOTTORATO: prof. Tullio Telmon (UNITO) prof. Michael Gilbert (USI) ANNI ACCADEMICI: 2011 – 2013 SETTORE SCIENTIFICO-DISCIPLINARE DI AFFERENZA: M-FIL/05 EATING THE OTHER A Semiotic Approach to the Translation of the Culinary Code A dissertation presented by Simona Stano Supervised by Prof. Ugo Volli (UNITO, Italy) Prof. Andrea Rocci (USI, Switzerland) Prof. Marcel Danesi (UofT, Canada and USI, Switzerland) Submitted to the Faculty of Communication Sciences Università della Svizzera Italiana Scuola di Dottorato in Studi Umanistici Università degli Studi di Torino (Co-tutorship of Thesis / Thèse en Co-tutelle) for the degree of Ph.D. in Communication Sciences (USI) Dottorato in Scienze del Linguaggio e della Comunicazione (UNITO) May, 2014 BOARD / MEMBRI DELLA GIURIA: Prof. Ugo Volli (UNITO, Italy) Prof. Andrea Rocci (USI, Switzerland) Prof. Marcel Danesi (UofT, Canada and USI, Switzerland) Prof. Gianfranco Marrone (UNIPA, Italy) PLACES OF THE RESEARCH / LUOGHI IN CUI SI È SVOLTA LA RICERCA: Italy (Turin) Switzerland (Lugano, Geneva, Zurich) Canada (Toronto) DEFENSE / DISCUSSIONE: Turin, May 8, 2014 / Torino, 8 maggio 2014 ABSTRACT [English] Eating the Other. A Semiotic Approach to the Translation of the Culinary Code Eating and food are often compared to language and communication: anthropologically speaking, food is undoubtedly the primary need. -
ILCEA, 11 | 2009, « Langues & Cultures De Spécialité À L’Épreuve Des Médias » [En Ligne], Mis En Ligne Le 01 Janvier 2009, Consulté Le 08 Mars 2021
ILCEA Revue de l’Institut des langues et cultures d'Europe, Amérique, Afrique, Asie et Australie 11 | 2009 Langues & cultures de spécialité à l’épreuve des médias Specialised discourse & cultures through the prism of the media Shaeda Isani (dir.) Édition électronique URL : http://journals.openedition.org/ilcea/59 DOI : 10.4000/ilcea.59 ISSN : 2101-0609 Éditeur UGA Éditions/Université Grenoble Alpes Édition imprimée ISBN : 978-2-84310-179-3 ISSN : 1639-6073 Référence électronique Shaeda Isani (dir.), ILCEA, 11 | 2009, « Langues & cultures de spécialité à l’épreuve des médias » [En ligne], mis en ligne le 01 janvier 2009, consulté le 08 mars 2021. URL : http://journals.openedition.org/ ilcea/59 ; DOI : https://doi.org/10.4000/ilcea.59 Ce document a été généré automatiquement le 8 mars 2021. © ILCEA 1 SOMMAIRE Première partie Le discours de la presse The Economist : discours de spécialité économique ou discours sur l’économie ? Catherine Resche L’impact des attentats du 11 septembre 2001 sur le discours relatif aux immigrants dans la presse canadienne et australienne Sandrine Tolazzi et Carole Maserati Deuxième partie Restructuration du discours et construction d'image : Vladimir Poutine et la presse internationale Texte de cadrage Valéry Kossov et Élisabeth Lavault-Olléon Restructuration du discours et image de Vladimir Poutine par Le Figaro Valéry Kossov Le choix du Wall Street Journal et du Times permet-il à Vladimir Poutine de diffuser une image positive dans le monde anglo-saxon ? Christian Leblond Vladimir Poutine vu par Stefan Aust -
Uramaki [¤CGMPS]
TAKE AWAY sconto del * 25% CONSEGNA A DOMICILIO sconto del * 20% *per usufruire dello sconto, ordine minimo 30 € Zansai Antipasto 1 | TAKOSU 7,00€ alghe wakame, cetrioli e polpo in aceto di riso [*GMSI] 2 | SUNOMONO 8,00€ alghe wakame, cetrioli con pesce misto crudo in aceto di riso [¤GCSIP] 3 | HIYAKO 4,00€ tofu crudo [I] 4 | AGEDASHI 4,00€ tofu fritto [IP] 5 | EDAMAME 4,00€ bacelli di soia verde [*I] 6 | TSUKEMONO 3,00€ verdure sotto sale [S] 7 | EBI GYOZA 5,00€ ravioli di gamberi [¤GCOS] 8 | NIKU GYOZA 5,00€ ravioli di carne [¤GO] 9 | GOMA WAKAME 5,00€ insalata di alghe e sesamo [*GS] 10 | TAKOYAKI 6,00€ polpettine di polpo [¤CGOP] 11 | OTSUMAMI MORIWASE 15,00€ antipasto misto [¤*CGIMOPS] 11a | NIKU HARUMAKI 5,00€ involtini di carne [¤DGO] 11a | EBI HARUMAKI 6,00€ involtini di gamberi [¤CGO] Sushi Misto 12 | SUSHI MISTO UME 14,00€ 7 nigiri + 4 make [¤CPOS] 13 | SUSHI MISTO MATSU 19,00€ 10 nigiri + 6 maki [¤CMPS] 14 | SUSHI HAYASHI 20,00€ 8 seared nigiri + 6 uramaki [¤CGMPS] 15 | SUSHI MISTO TRIS 25,00€ 6 nigiri + 6 sashimi + 6 maki [¤CPS] 16 | SUSHI MISTO URAMAKI 20,00€ 10 nigiri + 4 uramaki [¤CGMPS] B9 | MISTO SAKE 16,00€ 6 salmone nigiri + 6 salmone maki [¤P] B10 | COMBO OSAKA 22,00€ 6 california uramaki, 6 salmone philadelphia uramaki, 6 salmone avocado uramaki [¤CGLPS] B11 | COMBO HAYASHI 26,00€ 5 ebitempura uramaki, 6 california uramaki, 6 tekka maki [¤CGIPS] B12 | COMBO VEGETARIANO 20,00€ 6 avocado maki, 6 cetriolo maki, 6 alghe uramaki [¤GS] 53 | BARCA LOVER (19pz) 25,00€ 3 sashimi, 8 nigiri, 4 maki, 4 uramaki [¤CGMILOPS] 54 -
1 OUR HEALTHY EATING KEY ※ Gluten
NACIS Weekly Breakfast Menu MONDAY 5.7 TUESDAY 5. 8 WEDNESDAY 5.9 THURSDAY 5.10 FRIDAY 5.11 西式早餐 中式早餐 西式早餐 中式早餐 港式式早餐 Western breakfast Chinese breakfast Western breakfast Chinese breakfast Hong Kong breakfast 新鲜水果 新鲜水果 新鲜水果 新鲜水果 新鲜水果 Fresh fruits Fresh fruits Fresh fruits Fresh fruits Fresh fruits 扒芝士鸡蛋火腿三 酱肉包/奶黄包☆△ 早餐面包卷※O☆ 鲜肉包/香菇菜包△ 沙茶牛肉汤河粉※△ 明治※O☆ ※ (配黄油/果酱) ※ ☆ Grilled cheese & Minced pork Breakfast roll Minced pork bun/ Beef noodles soup ham sandwich bun/Creamy (Served with butter Mushroom & 菜心 薯饼※ custard bun or jam) vegetables bun Choy sum Hash brown 白粥/小米粥 鸡肉早餐肠/培根 白粥/猪肉菜粥 煎蛋☆ Plain ※ Plain congee/Pork Fried eggs Breakfast congee/Couscous Chicken &vegetables congee 早餐 congee sausage/Bacon ☆ 谷类/牛奶 卤蛋☆ 炒鸡蛋☆ 煮蛋☆ Cereal /Milk ※O Braised eggs Scrambled eggs Boiled eggs 谷类/牛奶 谷类/牛奶 Cereal /Milk ※O Cereal /Milk ※O Drinks 饮料 Choice of drink among Milk, Soybean milk, Water, Yoghurt 牛奶,豆浆,水,酸奶选一 addition OUR HEALTHY EATING KEY ※ Gluten Content 面粉 △ Legumes Product 豆类 O Dairy Product 牛奶 # Shell Fish & Seafood 鱼&海鲜 ☆ Eggs Product 鸡蛋 1 NACIS Weekly Lunch Menu MONDAY 5.7 TUESDAY 5.8 WEDNESDAY 5.9 THURSDAY 5.10 FRIDAY 5.11 Set Menu 菠萝包※O☆ 火腿芝士面包※O☆ 香肠面包※O☆ 椰蓉面包※O☆ 春卷※☆ Morning Pineapple bread Cheese & ham bread Sausage roll Coconut bread Spring roll Snack 酸奶 酸奶 酸奶 酸奶 酸奶 Yogurt O Yogurt Yogurt Yogurt Yogurt 早点 O O O O 白菜蛋饺汤 ☆ 冬瓜小排汤 意大利蔬菜汤 豆花番茄汤△ 西湖牛肉羹☆ Cabbage & egg dumpling White gourd & pork ribs Minestrone Tofu & tomato soup Beef & eggs soup soup soup 意大利肉酱面※ ☆ O 糖醋排骨※☆ 维也纳鸡排※☆ 烤鸡腿 红烧牛腩△ Spaghetti Bolognese Sweet & vinegar pork ribs Chicken -
CLASSIC TONKATSU Ladies and Gentlemen, May We Have Your Attention, Please: for Your Gustatory Pleasure and Delight, We Now Present the Star of This Chapter, Tonkatsu
CLASSIC TONKATSU Ladies and gentlemen, may we have your attention, please: for your gustatory pleasure and delight, we now present the star of this chapter, tonkatsu. Here it is, the classic method, which is so incredibly sat- isfying, and also so easy to whip up. In this recipe, Tadashi shares a family secret—coat the pork with flour and egg twice, which makes the tonkatsu even crunchier. (Old-school tonkatsu joints in Japan, by the way, often use lard instead of oil for frying, which makes the tonkatsu even crunchier, but we’re SERVES 4 sticking to oil and saving on the heart bypass sur- 3⁄4 pound cabbage, cored gery bills, thank you very much.) Be sure to use a 4 fillets boneless pork shoulder or pork loin deep-fry (or “candy”) thermometer to gauge temper- (about 1 pound), about 3⁄4 inch thick ature while you deep-fry; the easiest way to screw Salt and ground black pepper up this dish is to fry the pork too hot or too cold. In 2 eggs Japan, they say you deep-fry the tonkatsu until it’s 1⁄2 cup flour the color of kitsune, that is, the golden brown hue of a fox. Serve the pork this way: sliced into strips, rest- 2 cups panko crumbs ing against a mound of shredded cabbage, slathered Vegetable oil for deep-frying in tonkatsu sauce, and with a dab of sinus-clearing 4 teaspoons Japanese karashi mustard (see karashi mustard on the side. A bowl of steaming page 234) white rice on the side is also mandatory. -
North Bridgeway, Filinvest City, Alabang, Muntinlupa, Philippines 1781 T
North Bridgeway, Filinvest City, Alabang, Muntinlupa, Philippines 1781 t: (+632) 771 8181 | e: [email protected] /THEBELLEVUEMANILA @BELLEVUEMANILA WWW.THEBELLEVUE.COM KONNICHIWA! WELCOME TO HOMARE JAPANESE RESTAURANT AND GRILL, HOME OF THE AUTHENTIC JAPANESE CUISINE HERE IN THE SOUTH! REDEFINE 5-STAR DINING WITH YOUR FAVORITES FROM THE LAND OF THE RISING SUN. SHARE MOMENTS AND GASTRONOMIC ADVENTURES WITH FRIENDS AND FAMILY AS YOU ENJOY OUR VAST MENU OF TRADITIONAL FARES PREPARED BY OUR CULINARY TEAM, OR GET YOUR MEAT FRESH OFF THE GRILL WITH A DELIGHTFUL BARBECUE EXPERIENCE USING OUR YAKINIKU HIBACHI. 刺身 寿司 手巻き寿司 SASHIMI SUSHI TEMAKI 刺身 SASHIMI 寿司 NIGIRI SUSHI 手巻き寿司 TEMAKI 5枚(5PCS)* 2貫(2PCS)* 1つ (1PC)* ちらし寿司 CHIRASHI ハマチ / サーモン / ウナギ PHP800 *サーモン | SAKE (SALMON) PHP380 PHP160 PHP280 (YELLOW TAIL FISH, SALMON, EEL CHIRASHI) サーモン/マグロ/ハマチ PHP550 *サーモンハラミ | SAKE HARAMI (SALMON BELLY) PHP420 PHP200 PHP250 (SALMON, TUNA, EEL CHIRASHI) *スパイシーサーモン | SPICY SAKE (SPICY SALMON) PHP420 PHP230 PHP300 *マグロ | MAGURO (TUNA) PHP300 PHP150 PHP210 *スパイシーツナ | SPICY MAGURO (SPICY TUNA) PHP350 PHP200 PHP250 *ハマチ / HAMACHI (YELLOW TAIL FISH) PHP480 PHP320 PHP280 *アジ | AJI (HORSE MACKEREL) PHP290 PHP160 PHP250 *ラプラプ | LAPU- LAPU (RED GROUPER) PHP350 PHP250 PHP350 *ウナギ | UNAGI KABAYAKI (MARINATED EEL) PHP550 PHP300 PHP380 *エビ | EBI (PRAWNS) PHP380 PHP200 PHP250 *ホタテ | HOTATE (SCALLOPS) PHP450 PHP350 PHP380 海鮮丼 KAISENDON * PHP250 PHP220 PHP200 イカ | IKA (SQUID) サーモン/カニ/ホタテ | SALMON, CRAB, SCALLOPS) PHP500 PHP700 *シメサバ | SHIME SABA (PICKLED MACKEREL) PHP450 -
Part 1 KIRYU SPECIALTIES
Part 1 KIRYU SPECIALTIES What’s good to eat in Kiryu? Plenty! You don’t have to go far from home to find an eatery that will serve something hot, delicious, and probably very reasonably priced. In addition, the proprietors are almost always friendly, cheerful and ready to make suggestions or explain the menu. Other patrons often chime in with their own favorites, so one is never at a loss for advice about what to eat in this city. Kiryu is nationally known as a textile center, however, it has also achieved a reputation as “Udon no machi, Kiryu.” (Kiryu, the Udon Town.) In other words, this is a good place to eat udon noodles. They are part of everyone’s diet here year round - cold in summer, hot in winter. Every neighborhood in Kiryu has at least one udon shop, and a frequent subject for discussion is comparing notes about the various udonya one has visited. In fact, there is so much variety here that you could easily stay in Kiryu for a year or longer and never have the need to visit a restaurant chain or fast food establishment. Slow cooking is the Kiryu way and it is served up fresh and delicious every day of the year. Take advantage of your stay in Kiryu to sample the local delights and discover why Japan is known the world over for its delicious cuisine. The following is a brief list of some kinds food which are either unique to Kiryu or, at least, considered Kiryu favorites. Hanapan is a local confection. -
Travelling in Japan HANDBOOK
Travelling in Japan HANDBOOK OKU JAPAN belocal.jp Travel o-the-beaten-track Adventures in the Japanese countryside Travelling in Japan This handbook contains information for those travelling in Japan. You will find information about getting around, local cuisine, bathing in Japanese hotsprings, and how to navigate the world of Japanese etiquette. Travelling in Japan Handbook Contents Accommodation 2 Staying at a Japanese inn 3 Eating 4 Drinking 7 Bathing 9 Toilets 10 Japanese customs and etiquette 11 Communications 12 Trains 13 Local buses 16 Luggage delivery 17 Japanese Phrases 18 OKU JAPAN belocal.jp Travel o-the-beaten-track Adventures in the Japanese countryside 1 Travelling in Japan Accommodation Ryokan Ryokan (旅館) are traditional Japanese inns, and a visit to one is a highlight of a trip to Japan. Rooms are invariably simply but elegantly decorated, with tatami matting. Most ryokan have large, communal segregated baths, and it is common to bathe either before or after dinner. Dinner will usually be served in a dining room, but occasionally in your room. In most ryokan dinner is very elaborately prepared and presented from carefully chosen seasonal ingredients; one of the high points of travelling in Japan, particularly for the Japanese, is to try the local specialities. While you have been eating, the ryokan staff will have laid out your futon in your room, ready for sleeping. Minshuku Minshuku (民宿) are similar to ryokan, but more often than not family-run and a little simpler: the overall experience is much the same but the food is a little less elaborate, dining is communal, bathrooms are shared and guests are expected to lay out their own futon. -
Grade 4 – 8: Week 1 Commencing Monday, 6Th March, 2017
Grade 4 – 8: Week 1 commencing Monday, 6th March, 2017 A la carte menu. One serving of vegetables is included with each main meal. Food Choices Monday, 6 March Tuesday, 7 march Wednesday, 8 March Thursday, 9 March Friday, 10 March Black pepper chicken with red peppers and rice Braised soya chicken Chicken curry with rice Mee goreng chicken Hainanese chicken rice Asian – served with basmati or brown rice Singapore pork and vegetable noodles Asian beef and bok choy with glass noodles Asian spiced pork rissoles Char siew pork fillet Beef kway teow with Chinese greens Fish Tikka Asian fish cakes Thai style chilli and soy fish Sweet and sour fish Steamed fish with honey and ginger Chicken Pasties Honey chicken drumsticks Chicken and vegetable burger Moroccan chicken Spanish Chicken Western – served with olive oil roasted potatoes, Shepherd's pie with mash potato crust Beef chimichanga with salsa BBQ pork ribs with corn Quiche lorraine with coleslaw Beef sausage in a grain-enriched roll or basmati or brown rice Fish cakes Italian-style fish parmigiana Fish with mango salsa Spicy fish tacos Homemade fish goujons with oven-baked chips Roast of the day: served with olive oil roasted Chinese-style roast pork (sio bak) Lemon and thyme roasted chicken Greek roast lamb Roast turkey NZ prime beef or baked ham potatoes, sweet potatoes, or potato wedges Egg fried brown rice with crunchy veg (V) Egg fried noodles with Asian veg (V) Egg fried brown rice with crunchy veg (V) Egg fried noodles with Asian veg (V) Egg fried brown rice with crunchy veg (V)