DOCSLIB.ORG

Prosperity Yee Sang Chinese New Year's Eve Dinner Chinese New Year's Day Brunch Double Happiness Reunion Set Deluxe Fortune

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Prosperity Yee Sang Chinese New Year's Eve Dinner Chinese New Year's Day Brunch Double Happiness Reunion Set Deluxe Fortune YEE SANG SELECTIONS KAHYANGAN RESTAURANT SANA SINI RESTAURANT SANA SINI RESTAURANT GRAND ON THAMRIN BALLROOM GRAND ON THAMRIN BALLROOM PROSPERITY FINEST CHINESE CHINESE DOUBLE DELUXE YEE SANG FORTUNE NEW YEAR’S NEW YEAR’S HAPPINESS FORTUNE 1 February - 3 March DINNER EVE DINNER DAY BRUNCH REUNION SET REUNION SET 三文鱼生 三文鱼,龙虾鱼生 Salmon Yee Sang Lobster and Salmon Yee Sang 15 - 28 February 15 February 16 February Gala Dinner on 15 February Gala Dinner on 15 February IDR 188,000 IDR 388,000 ENTREE SOUP MAIN COURSE CHEF’S COMBINATION APPETIZERS COMBINATION APPETIZERS 金枪鱼生 鲍鱼 鱼生 TEPPANYAKI • Fish Maw, Dry Scallops, Shredded Abalone Soup • Mock Sharks Fin, Fish Belly, Shitake and Abalone • Crispy Roast Pork Belly, Honey Glazed Char Siu Pork, • Crispy Roast Pork Belly, Honey Glazed Char Siu Pork, Tuna Yee Sang Abalone Yee Sang • Foie Gras Crème Brulee with Wakami Biscotti and • Braised Abalone, Crabmeat and Spinach Barbeque Duck with Hoisin Sauce Barbeque Duck with Hoisin Sauce IDR 168,000 IDR 388,000 Citrus Yuzu Jam MAIN COURSE • Steamed Spotted Grouper with Jiang You Spices • Faux Shark Fin Soup with Dried Scallops • Faux Shark Fin Soup with Dried Scallops • Steamed Soon Hock with Jiangsu Sauce • Baked Live Prawns with Butter Garlic SHABU-SHABU 牛肉干鱼生 • Baked Live Prawns with Salt and Pepper • Wok Fried Lobster Barbeque Chili Sauce MAIN COURSE MAIN COURSE • Roasted Golden Duck Salad, Crisp Green, Mango and Bakkwa Yee Sang • Wok Fried Lobster Sing Chili Sauce • Braised Duck with Sea Cucumber • Twice Cooked Pork Sichuan Style • Twice Cooked Pork Sichuan Style Hoisin Dressing IDR 138,000 • Braised Abalone, Crabmeat and Spinach • Foie Gras Fried Rice in Lotus Leaves • Sautéed Broccoli with Crabmeat and Roe • Sautéed Broccoli with Sea Cucumber • Stew Sea Cucumber with Enoki, Shimeji Mushroom served • Poached Vegetables, Egg Tofu and Crabmeat • Steamed Sea Garoupa with Crispy Garlic, Chili Flakes and • Steamed Soon Hock with Crispy Garlic, Chili Flakes and SOUP with Broccoli • Sautéed Scallops with Spicy Garlic Sauce Superior Soya Sauce Superior Soya Sauce • Shrimp Wonton Soup • Fried Rice with Ngo Hiang and Shallots • Wok Fried Water Prawn with Kung Pao Sauce and Coriander • Wok Fried Lobster with Kung Pao Sauce and Coriander • Steamed Broccoli, Egg Tofu, Shimeji and Egg White Prosperity Yee Sang with Norwegian Salmon and Crispy Egg • Poached Pak Choy and Asparagus, Trio of Mushrooms with • Stir Fried Pak Choy and Asparagus with Abalone and MAIN COURSE • Fried Taro Ring, sautéed with fresh Scallops and Asparagus Superior Oyster Sauce Crab Sauce • 180gr Omi Hime Striploin NOODLES • Stir Fried Hong Kong Noodles with Roasted Chicken • Stir Fried Hong Kong Noodles with Roasted Chicken or • Omi Hime Fried Rice Prosperity Yee Sang with Norwegian Salmon and Crispy Egg • Double boil “Rich And Famous“ Duck with Noodle Soup XO Scallops Fried Rice DESSERT DESSERT NOODLES BARBEQUE • Chilled Rock Melon in Syrup with Aloe Vera and Wolfberry DESSERT • Kuri Wagashi • Double boil “Rich And Famous“ Duck with Noodle Soup • Teochew Braised Duck • Deep fried Sesame Ball with Red Bean Paste • Chilled Rock Melon in Syrup with Aloe Vera and Wolfberry (Red Bean, Chocolate and Chestnut Torte with • Cantonese Roasted Duck • Birds Nest Soup Chocolate Gelato) BARBEQUE • Five Spice Marinated Whole Chicken IDR 6,880,000++ SET MENU AT IDR 1,400,000++ • Teochew Braised Duck • Ayam Kampung (for 1 table of 10 persons) IDR 8,880,000++ • Cantonese Roasted Duck • Braised Beef (for 1 table of 10 persons) • Five Spice Marinated Whole Chicken • Ayam Kampung IDR 568,000++ • Braised Beef IDR 588,000++ Prices are subject to 21% government tax and service charge Prices are subject to 21% government tax and service charge Prices are subject to 21% government tax and service charge Prices are subject to 21% government tax and service charge Prices are subject to 21% government tax and service charge Prices are subject to 21% government tax and service charge .
Load more

Recommended publications
  • Temasek Holdings Since 1 April 2004 As a Result of Government’S Incentive in Revamping the Local Armed Security Service Sector
    Major Companies Based in Singapore Authored by LENG KE The author doesn’t bear any responsibility for the accuracy of the information provided All rights reserved HP: 9621,7562 Email: [email protected] Singapore , a small Southeast Asia island with only 704 square kilometer’s area without any natural resources, constantly surprises the world with its excellent performance. With numbers of Singapore based companies ranks into the world’s top players in their respective fields, its ambitious merchant empire territory comes into form. Aetos Security Management • AETOS is a one-stop security service provider, which specializes in armed protection services for key installations and strategic industries, such as the airports, ports and key installations in the defense industry. • A fully owned subsidiary of Temasek Holdings since 1 April 2004 as a result of government’s incentive in revamping the local armed security service sector. Services Provided by Aetos Security Management • Professional Armed and Unarmed Security Services • Security management and alarm monitoring services through the state-of-the-art 24-hour Joint Operations Centre • Training and Consultancy Services • Provision, Customization, Commissioning and Maintenance of Integrated Security Systems Aspial Corporation • The only listed jewellery corporation specialized in contemporary fashion jewellery. • Owns the Aspial, Lee Hwa, Goldheart and Citigems brands • Lee Hwa (27 retail stores), Leader in contemporary jewellery. Specialized in Purplegold range of products as well
    [Show full text]
  • Char Siu Pork
    Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part.
    [Show full text]
  • Snacks and Salads Chefs Specialities Sides Rice and Noodles Dessert!
    snacks and salads chefs specialities pork and blood sausage corn dog duck and foie gras wonton pickled chili, sweet soy, hoisinaise, superior stock, mushrooms, dates gado gado roast garlic clams sweet potato, beet, spinach, green bean, coconut, creamed spinach, bone marrow, tempeh, egg, spicy peanut sauce, shrimp chip pickled chili banana leaf smoked duck salad smoked pork rib char siu citrus, chili, basil, lime leaf, coconut, apple glaze, jalapeno, leek. peanut, warm spice wok fried tofu charred lamb neck satay cauliflower, pickled raisins, anchovy, sweet soy, cucumber, compressed rice cake celery, peanut, chili crisp wok fried cabbage grilled stuffed quail dried shrimp, crispy peanut surendeng sticky rice, house chinese sausage, dr pepper glaze, chili, herbs sweet potato and zucchini fritters scallion, sweet soy pork belly char siu bing sandwich sichuan cucumber pickle, cool ranch aromatic pork & shrimp dumplings chicharone leeks, fish sauce, fried shallot whole duck roast in banana leaf green onion roti, eggplant sambal, pickle dungeness crab rice and noodles twice fried with chilis and tons of garlic, bakso noodle soup salted egg butter sauce, crispy cheung fun thin rice noodle, beef meatball, aromatic noodle roll, pickle, herbs broth, tomato, herbs, spicy shrimp sambal rice table char keow teow let us cook for you! the “rijsttafel” wok fried rice noodles, house chinese is a family-style feast centered around sausage, squid, shrimp, egg, garlic chives oma’s aromatic rice, with a table full of our most delicious dishes, sides, curries
    [Show full text]
  • Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu)
    Vietnamese/Chinese BBQ Pork Recipe (Thit Xa Xiu/Char Siu) Ingredients Pork Marinade ● 3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking) ● 3 tablespoons Chinese BBQ Pork mix ● 1/2 teaspoon Chinese 5-spice powder ● 1/2 teaspoon ground black or white pepper ● 1/2 teaspoon garlic powder ● 1 teaspoon chicken stock powder ● 1 tablespoon hoisin sauce ● 1 tablespoon oyster sauce ● 1 tablespoon all-purpose soy sauce ● 1 tablespoon honey ● 1 teaspoon sesame oil ● 1 tablespoon granulated white sugar Honey Glaze ● 1 tablespoon honey ● 1 tablespoon water Instructions 1. In a small bowl, mix together all the pork marinade ingredients until you get a smooth paste. Slather mixture evenly on the pork and marinate for at least one hour or overnight in fridge for best results. 2. Preheat oven to 400°F. Place the pork on a wired rack with a pan underneath to catch the drippings. Line the pan with parchment paper or foil to reduce clean up. Bake for 30 minutes. Flip the pork over and bake for another 30 minutes. 3. Combine honey and hot water in a small bowl until completely dissolved. 4. Once the pork is done baking for one hour (30 minutes each side), slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes each side to get a nice caramelization in the outside. 5. Turn off heat and allow meat to rest to redistribute juice (about 15 minutes).
    [Show full text]
  • International Cocktail Menu
    International Cocktail Menu Cold Snacks Marbre of poultry with fresh green pepper corn and walnuts Lemongrass prawn martinis with cocktail dip and brandy mousseline White ham, cheddar with Dijon mustard on oat rye bread Smoked ocean salmon trout with capers and red onions Bite size flaky bouchees filled with porto liver parfait Curried chicken and jicama mince in golden rice flour shells Soothing cucumber cups with tangy tuna salad Exotic pomelo salad with minced chicken and shrimps Vietnamese spring rolls with sweet-sour dipping BBQ Potato chips Puff pastry savouries Fried sesame coated cashewnuts Warm Entrees Sakoo Sai Moo Chor Muang Minced knife fish patties with tender winged beans Golden fried flaky Thai curry puffs Black mussel hor mok with kaffir lime leaf threads and coconut cream Deep fried garoupa nuggets in tempura batter with tangy lime-chilli dip Bite size steamed char-siu pork buns From Our BBQ Station Char-grilled curried chicken satays Char-grilled BBQ pork skewers with garlic and pepper From Our Carving Station Carved bone ham glazed with honey and brandy Small-oven fresh black currant and sunflower seed baguette Dijon mustard, home-made apple sauce, BBQ tomato dip Desserts Red berry soft meringue tartlets Caramelized ginger-ginseng pots de crème Selection of small sweet Thai treats Glazed fresh mango mignardises Seasonal tropical fresh fruits 48 Oriental Avenue, Bangkok 10500, Thailand, Telephone +66 (0) 2659 9000, Facsimile +66 (0) 2659 0000 [email protected] Thai Cocktail Menu Cold Snacks Kuay Tiew Lui Suan Savoury
    [Show full text]
  • Mr. Yuta Shigemura
    2016 EXCHANGE PROGRAM National University Of Singapore Yuta Shigemura - 2016年4月4日-4月29日 AT NATIONAL UNIVERSITY HOSPITAL 1 Report of training and studying in NUS period: from 4th April 2016 to 29th April 2016 department: Haematology I studied in National University of Singapore in April. I mention 4 things. Why I wanted to go NUS, What kind of training I did in NUS, How was my life after my duties, Can I recommend you to go NUS First, Singapore is Island nation and city-state in Southeast Asia. Singapore is located in southern tip in Malay peninsula, 137km north of equator. Singapore is famous for their human resource development and is top-rated country about their education, economic competitiveness and medical system (by wikipedia) AT NATIONAL UNIVERSITY HOSPITAL 2 Why I wanted to go NUS I wanted go to Singapore because it is summer always in Singapore(I like summer), and I heard that Singapore is very clean and safety nation. I wanted to go NUS because NUS is one of the top-rated university in the world. What kind of training I did in NUS I studied in Haematology for 4weeks. It is most common among the elective student that studying for 2 weeks in one department. But I think 4 weeks is very good period for me because I need 2weeks to get used my surroundings. First, we go hospital from Monday to Friday. Monday, Tuesday, Wednesday is very similar days. I mention my Monday in a day. morning round in Ward One group consist of 3members.(consultant,registrar, MO) we start from W56, and at the end of round we go to ICU.
    [Show full text]
  • Sushi Menu Coming Soon
    noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist.
    [Show full text]
  • City Escapes
    AN EXCLUSIVE FLIGHT CENTRE COLLECTION CITY ESCAPES Our best city breaks packaged all in one place Featuring Hong Kong, Singapore, Bangkok, Auckland, Christchurch, Queenstown, Sydney & Melbourne TIME FOR fun! Take in all the sights and excitement of some of our favourite cities - minus the stress - with our Flight Centre Collection City Escapes. From A to S (Auckland to Sydney, that is) , our City Escapes provide the perfect short break in a vibrant metropolis either in Australia or overseas. You could watch the nightly Victoria Harbour light show from a sky-high Hong Kong bar or enjoying the great outdoors and lively atmosphere in picturesque Queenstown – your City Escape is full of exciting possibilities. A Flight Centre Collection City Escape is an opportunity to leave your cares behind. Our easy, hand-picked packages take care of all your flights, hotels, transfers and experiences, so all you have to do is enjoy all your chosen destination has to offer. Choose your airline, hotel and up to two preferred tours from a choice of five, and we’ll take care of all the details. With popular city destinations in Asia, Australia and New Zealand such as Auckland, Bangkok, Christchurch, Hong Kong, Melbourne, Queenstown, Singapore and Sydney to choose from, we’ve selected our tried-and-tested hotels and experiences to ensure you enjoy your stress-free Flight Centre Collection City Escape, any time. Each city location is renowned for its iconic sights, shopping opportunities, cultural experiences, nightlife options or must-do activities, ranging from wine tasting to wilderness experiences. From buzzing metropolises in Asia to popular capitals in Australia and fun-filled hotspots in New Zealand, a Flight Centre Collection City Escape is just what you need for a stress- free getaway.
    [Show full text]
  • Rice Noodle Soup
    Egg Noodle Soup Kid's Meal Thực Đơn Trẻ Em VOTED BEST IN O.C. REGISTER! 15 15 Regular 11. Large 12. Served with For children 12 years old and under. A regular non-refillable soft drink is included. Substitute a kid's The Best Noodle Soup in Town! beef broth soft drink for fresh lemonade for only 99¢. (Not valid with any other offer or discounts) Take-Out: Large Size Only Please tell 70 Rare steak rice noodle soup 77 Charbroiled beef over rice (949) 857-8808 your friends, Phở tái Cơm bò nướng 4250 Barranca Parkway Suite K families, S10 Char siu roasted pork xá xíu & co-workers 71 Well done brisket rice noodle soup 78 Charbroiled pork over rice Irvine, CA 92604 about us. S11 Char siu roasted pork S21 Mì Ba Cô Phở nạm Cơm heo nướng (near Culver @ West Yale Loop) Share this menu and steamed chicken 72 Meatball rice noodle soup 79 Charbroiled chicken over rice with your friends! xá xíu và gà Phở bò viên Cơm gà nướng Open daily: 10am-8:00pm 25 25 S12 Steamed chicken and tofu S20 Seafood Reg. 12. Large 13. 73 Steamed chicken (white meat) gà và tofu (Shrimp, fish ball, and squid) rice noodle soup Phở gà ưc JUST EXPANDED S13 Char siu roasted pork and Đồ Biển (tôm, cá viên, và mực) 25 25 meatball S21 Mì Ba Cô Reg. 12. Large 13. SODA $ 95 xá xíu và bò viên (Char siu roasted pork, $ 65 1 Coke, Sprite, Diet Coke, 1. fish ball, shrimp) Mì Ba Cô S14 Char siu roasted pork and Combo Plate Special 19.
    [Show full text]
  • Food Technology – Sch1609
    SCHOOL OF BIO AND CHEMICAL DEPARTMENT OF CHEMICAL ENGINEERING UNIT – I – FOOD TECHNOLOGY – SCH1609 FOOD PROCESS ENGINEERING-FUNDAMENTALS Food processing is seasonal in nature, both in terms of demand for products and availability of raw materials. Most crops have well established harvest times – for example the sugar beet season lasts for only a few months of the year in the UK, so beet sugar production is confined to the autumn and winter, yet demand for sugar is continuous throughout the year. Even in the case of raw materials which are available throughout the year, such as milk, there are established peaks and troughs in volume of production, as well as variation in chemical composition. Availability may also be determined by less predictable factors, such as weather conditions, which may affect yields, or limit harvesting. In other cases demand is seasonal, for example ice cream or salads are in greater demand in the summer, whereas other foods are traditionally eaten in the winter months, or even at more specific times, such as Christmas or Easter. In an ideal world, food processors would like a continuous supply of raw materials, whose composition and quality are constant, and whose prices are predictable. Of course this is usually impossible to achieve. In practice, processors contract ahead with growers to synchronise their needs with raw material production. The basic physical characteristics of foodsand food products Since the physical characteristics of plant and animal food materials affect how they are to be processed, handled, stored, and consumed, knowledge of these characteristics are important to engineers, processors and food scientists, plant and animal breeders, and other scientists.
    [Show full text]
  • Dai Pai Dong Rice Bbq & Main Plates Sweets Beverages
    DAI PAI DONG RICE BBQ & MAIN PLATES BEVERAGES Smashed Cucumber Salad ...............6 Ginseng Chicken Congee ...............18 Pork Belly Plate .............................. 20 Tea ................................................... 7 garlic, chili, sesame scallions, ginger, shredded chicken, crispy pork belly, pickled veg, ginger Taiwan Green Tea white pepper, chili oil scallion sauce, rice Pork Ribs ........................................19 Tung Ting Oolong Tea soy, ginger, happy lady spice Eggplant Mapo Tofu (vegan) .........16 Char Siu Plate ................................ 18 Chrysanthemum Tea eggplant mapo sauce, tofu, scallions, rice chinese bbq pork, pickled veg, ginger Blooming Jasmine Teas ...................... 9 Curried Brisket Mantou Buns (2) ....16 scallion sauce, rice cumin garlic crust, butter curry brisket, Combo Fried Rice .................. 18 Jasmine Blossom mantou buns chinese sausage, prawns, egg, Peach Blossom scallions, garlic, rice Floating Lantern Jah Leung (vegan) .........................10 sweet garlic soy, youtiao (fried crullers), Tofu Fried Rice ................................16 Hong Kong Milk Tea ...................5 scallions, rice noodle brined tofu, egg, scallions, garlic, rice SWEETS (hot or cold) Crab Rangoon Nachos ....................14 Honey Pear Rice Pudding .................8 Sprite & Salted Lemon...................... 3 red poached pear, honey, rice pudding lump crab meat, chili cream cheese, Coffee .............................................. 4 sweet and sour sauce, scallions, fried Soda
    [Show full text]
  • A P P E T I Z E R S R I C E S O U P S Wok Station
    w WOK STATION NOODLE SOUPS POULTRY (Fine Egg Noodle, Wide Noodle, Rice Noodle or Egg Noodle) Cantonese Shrimp Wonton 13 * Kung Pao Chicken 14 *Taiwanese Spicy Beef Shank 13 * General Tsao Chicken 14 *Malaysian Curry Beef Brisket 13 Orange Chicken 14 Roasted Duck, Choy Sum (Bone-In) 15 Roasted Peking Duck 26/48 Char Siu B.B.Q. Pork, Gai Lan 13 Half/Whole Steamed Buns or Pancakes Vietnamese Pho Soy Chicken (Bone-In) 18/32 Rice Noodles, Sweet Basil Leaves, Bean Sprouts, Half/Whole DINNER MENU Jalapeño Peppers, Lime, Beef Broth 5pm - Close MEAT • Sliced Thin Beef Eye Round 13 Sweet & Sour Pork 14 • Beef Meatballs, Tendon 14 Scallion Ginger Sauce • YouYu Combo, Thin Beef Eye Round, 15 Beef Broccoli 15 Beef Meatballs, Tendon, Tripe APPETIZERS Mongolian Beef 15 Crispy Shrimp Spring Roll 8 * Ma Pao Tofu 11 TOSSED NOODLES * Shrimp Pad Thai 15 Shu Mai – Shrimp & Pork 7 SEAFOOD Pressed Tofu, Shrimp, Dried Turnip, Chopped Peanuts Pork Pot Stickers 8 Steamed Sea Bass 26 Chicken & Vegetable Chow Mein 13 Har Gow 8 Ginger Soy Broth Beef Chow Fun 15 Shrimp Dumpling Lightly Crispy Shrimp 17 Onions, Scallions, Bean Sprouts Steamed B.B.Q. Pork Bun (Bao) 7 Candied Walnuts Singapore Noodles 15 BBQ Pork, Shrimp, Green Bell Peppers, White Onions, Crab Rangoon 7 Wok Fried Shrimp 18 Bean Sprouts, Green Onions, Curry Powder *Szechuan Pork Dumpling 7 Asparagus and X.O. Sauce Vegetable Spring Rolls (4) 7 Seafood Treasure 17 Shrimp, Scallop, Calamari B.B.Q. RICE BOWL Choice of Chinese Broccoli or Chinese Mustard Greens Crispy Salt & Pepper Prawns 17 RICE and Brown Rice or Jasmine Rice Roasted Duck (Bone-In) 15 Yang Chow Fried Rice 14 VEGETABLES Soy Chicken (Bone-In) 13 B.B.Q.
    [Show full text]