8A Admiralty Street Food Exchange @Admiralty #07-28 Singapore 757437 Tel: 6299 6211 | Fax: 6299 6212 |

Total Page:16

File Type:pdf, Size:1020Kb

8A Admiralty Street Food Exchange @Admiralty #07-28 Singapore 757437 Tel: 6299 6211 | Fax: 6299 6212 | STANDARD BUFFET WEDDING PACKAGE Inclusions: Full complete buffet presentation with covered and skirted table Fresh floral arrangement on buffet table Choice of fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) Choice of colour themed (ie. Ivory, Black, Maroon, Blue, Champagne Yellow, Brown) (subject to availability) Full set of bio-degradable cornware, serviette and garbage bag provided Complimentary pre cocktail non-alcoholic beverage Complimentary dressed reception table with two cushion chair with cream seat cover Waiver of catering charge (subject to venue) Food warmer for hot food Beverage served in cold dispenser 8A ADMIRALTY STREET FOOD EXCHANGE @ADMIRALTY #07-28 SINGAPORE 757437 TEL: 6299 6211 | FAX: 6299 6212 | www.occasions.sg Wedding Package A S$18.00 per person with a minimum of 100 (one hundred) persons A P P E T I Z E R Gado Gado Fresh Cucumber, Fried Tempeh, Deep Fried Bean Curd, Hard Boiled Egg, Blanched String Bean, Shredded Cabbage, Beansprout, Chinese Spinach, Potato served with Spicy Tamarind Peanut Sauce accompanied with Keorpok H O T E N T R E E S Ayam Pong Teh Nonya Style Free Range Chicken and Potato Stew flavoured with Fermented Soy Bean Sauce Steamed Sutchi Fillet Teochew Style with Shredded Salted Vegetable, Ginger, Chinese Mushroom, Tomato and Sour Plum Stir Fried Cereal Prawn Tiger Prawn with Crispy Oatmeal topped with Bird’s Eye Chili and Curry Leaves Steamed Assorted Dim Sum with Homemade Chili Dip Prawn Har Kow and Chicken Siew Mai Stir Fried Vegetable Medley Oriental Style with Mushroom (V) Shiitake, Enoki and Shimeji Stir Fried Thai Noodle with Seafood Fish, Prawn, Squid Garlic Olive Fried Rice (V) Olive Vegetable and Scallion topped with Diced Long Bean and Carrot D E S S E R T S Chilled Chendol Red Bean, Pandan Flavored Jelly Noodle served in Fresh Coconut Milk sweetened with Gula Melaka Fresh Cut Fruit Platter B E V E R A G E Blood Orange Juice / Pomegranate / Cloudy Apple 8A ADMIRALTY STREET FOOD EXCHANGE @ADMIRALTY #07-28 SINGAPORE 757437 TEL: 6299 6211 | FAX: 6299 6212 | www.occasions.sg Wedding Package B S$28.00 per person with a minimum 100 persons A P P E T I Z E R Salmon Gravlax Accompanied with Pickle, Chopped Caper, Sliced Shallot, served with Honey Dijon, Sour Cream and Dill Mayonnaise Traditional Caprese Salad (V) Buffalo Mozzarella Cheese with Garden Tomato, Sweet Basil, Spanish Extra Virgin D I Y S A L A D S T A T I O N Caesar Salad Cos Lettuce, Garlic Crouton, Shaved Parmesan Cheese with Homemade Caesar Dressing (Choice to be Vegetarian) H O T E N T R E E S Coq Au Vin French Style Braised Free Range Chicken with Mushroom and Garlic Pan Fried Seabass Fillet with Citrus Pesto Sauce Oven Baked Beef Meatball with Bechamel, Parmesan Cheese Grilled Tiger Prawn with Mango Salsa Sauteed Vegetable Medley with Garlic Butter Spaghetti Alio e Oilo with Turkey Bacon and Bird's Eye Chili Olive Scented Butter Pilaf (V) with Sautee Field Mushroom D E S S E R T S Vanilla Profiterole with Chocolate Sauce at the side Cheese Cake Duo New York and Oreo B E V E R A G E Blood Orange Juice / Pomegranate / Cloudy Apple 8A ADMIRALTY STREET FOOD EXCHANGE @ADMIRALTY #07-28 SINGAPORE 757437 TEL: 6299 6211 | FAX: 6299 6212 | www.occasions.sg Wedding Package C S$38.00 per person with a minimum of 100 persons A P P E T I Z E R Signature Cold Poached Free Range Chicken Chinese Style Served with Chili Garlic and Ginger Sauce Grilled Vegetable Platter Aubergine, Zucchini, Sun-Dried Tomato and Champignon Mushroom with Herbs and Extra Virgin Olive Oil accompanied with Feta Cheese and Kalamata Olive D I Y S T A T I O N Nicoise Salad Tuna Chunk, Potato, Tomato, Purple Spanish onion, Extra Fine Bean, Hard Boiled Egg, Black Olive, with Dijonnaise Occasions Laksa Lemak Thick Vermicelli Rice Noddle accompanied with River Prawn, Sliced Fishcake, Hard Boiled Egg, Stuffed Tau Pok topped in Fragrant Spicy Coconut Gravy served with Finely Chopped Laksa Leaves and Homemade Sambal Chili H O T E N T R E E S Hungarian Beef Goulash Braised Beef Shin with Caramelized Onion, Paprika Gaeng Kiew Wan Gai Green Curry with Thai Eggplant, Sweet Basil and Free Range Chicken Assam Ikan Pedas Mackerel Fillet cooked in Tamarind Juice accompanied with Aubergine, Okra and Tomato Sauteed Assorted Seafood with Anchovy Sauce, Capers, Olives, Sweet Basil, Lemon Jus Assorted Sausage Platter with Mustard Peppered and Cheese Poached Local Spinach with Chopped Egg Trio (V) Local Spinach in Vegetable Broth topped with Chopped Hard Boiled Egg, Salted Egg and Century Egg Mediterranean Pilav Rice with Bell Pepper, Celery, Olive and Onion D E S S E R T S Assorted Miniature Tart Shell Citrus and Berries Assorted Petit Fours Chocolate Truffle, New York Cheese Cake, Blackforest Chilled Eight Treasure Cheng Teng Ginko Nut, Lotus Seed, Dried Longan, Red Date, White Fungus, Pearl Barley, Dried Persimmon, ‘Pang Da Hai’ B E V E R A G E Blood Orange Juice / Pomegranate / Cloudy Apple 8A ADMIRALTY STREET FOOD EXCHANGE @ADMIRALTY #07-28 SINGAPORE 757437 TEL: 6299 6211 | FAX: 6299 6212 | www.occasions.sg PREMIUM BUFFET WEDDING PACKAGE Inclusions: Full complete buffet presentation with covered and skirted table Fresh floral arrangement on buffet table Choice of fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) Choice of colour themed (ie. Ivory, Black, Maroon, Blue, Champagne Yellow, Brown) (subject to availability) Full set of porcelain ware, stainless steel flatware, glassware (highball only), goof quality serviette and garbage bag provided Service staff at a ratio of one is to thirty guests Chef on site at a ratio of one is to fifty guests Bartender at a ratio of one is to fifty guests Free flow of aerated drink, juice, coffee and selection of tea Complimentary pre cocktail non-alcoholic cold beverage Complimentary dressed reception table with two cushion chair with cream seat cover Complimentary food tasting of 04 (four) main entrees for 06 (six) persons upon confirmation Waiver of catering charge (subject to venue) Food warmer for hot food Beverage served in cold dispenser For standing buffet: Dressed bistro table with fresh floral arrangement Choice of fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) For round table sit down: Dressed 5ft round table with fresh floral arrangement Choice of color themed for fresh flower (ie. Roses, Gebaras, Orchids) (subject to availability) Cushion chair with cream seat cover and floral poises tied with ivy leaf on bride and groom chair Provision of table setting with porcelain ware, stainless steel flatware, glassware and linen napkin Minimum spending of S$8,000.00 Free dessert (chef’s choice) Free choice of wedding guest book Free choice of wedding favors Minimum spending of S$12,000.00 Free choice of one action station Free one barrel of beer (30L) Free one night stay at 5-star hotel suite Minimum spending of S$18,000.00 Free pre dinner cocktail of assortment of three canapés Free bottle of house wine for every table (10 persons) Free catering voucher worth S$500.00 Minimum spending of S$22,000.00 Free dessert bar Free bottle of sparkling wine for every table (10 persons) Free cocktail bar for a duration of one hour during pre-dinner cocktail 8A ADMIRALTY STREET FOOD EXCHANGE @ADMIRALTY #07-28 SINGAPORE 757437 TEL: 6299 6211 | FAX: 6299 6212 | www.occasions.sg Wedding Package A S$58.00 per person for Standing Buffet S$78.00 per person for Round Table Sit Down Minimum 100 persons A P P E T I Z E R Cold Cut Meat Platter Beef Salami, Honey Baked Chicken Ham and Smoked Chicken accompanied with Gherkin and Caper Prawn Cocktail with Salmon Roe Tiger Prawn with Iceberg Lettuce, Sliced Avocado, and Sweet Mango Cubes in Cocktail Sauce topped with Salmon Roe accompanied with Lemon Slice and Tabasco Sauce at the side Cold Soba Raw Quail Egg, Dipping Sauce, Chopped Onion, Wasabi, Finely Grated Daikon, Shredded Nori S A L A D Greek Salad (V) Cos Lettuce, Sliced Tomato, Sliced Cucumber, Onion Ring, Olive, Feta Cheese and Lemon Vinaigrette Whitebait Grapefruit Thai Salad Deep Fried Baby Whitebait, Pink Grapefruit, Cucumber, Capsicum and Shallot served with Minty Thai Dressing topped with Unsalted Cashew Nut S O U P Wild Mushroom Soup Scented with Olive Oil (V) Served with Thinly Sliced Baguette on the side L I V E S T A T I O N Peiking Duck Roasted Crispy Duck wrapped with Egg Crepe accompanied with Spring Onion and Cucumber served with Homemade Plum Sauce H O T E N T R E E S Signature Mutton Rendang Slow Cook Mutton Cubes in Rich Spiced Coconut Milk Grilled Free Range Chicken Mediterranean Style Grilled Boneless Chicken topped with Fresh Cilantro, Cucumber, Pepper, Tomato topped with Feta Cheese Pla Kapong Khao Neung Manao Steamed Sea Water Sea Bass Fillet with Garlic Lime Chili Sauce Wok Fried Calamari Ring Buttered Calamari Ring with Egg floss Stir Fried Vegetable Medley Oriental Style with Mushroom (V) Shiitake, Enoki and Shimeji Deluxe Seafood Fried Rice with Chopped Long Bean Prawn and Calamari Ring D E S S E R T Fresh Strawberry Pick Served with White Chocolate Dip Mini Oriental Cupbliss Taro Paste with Gingko Nut, Red Bean Paste with Lotus Seed Bread and Butter Pudding with Chocolate, Walnut, Raisin, Served with Vanilla Sauce B E V E R A G E Soft Drinks Coke, Coke Light and Sprite Fruit Punch Fresh Brewed Coffee and Selection of Tea Served with White Sugar, Brown Sugar, Equal, Creamer and Milk 8A ADMIRALTY STREET FOOD EXCHANGE @ADMIRALTY #07-28 SINGAPORE 757437 TEL: 6299 6211 | FAX: 6299 6212 | www.occasions.sg Wedding Package
Recommended publications
  • Chownow Red 88 Menu 02.18.2021
    Vegan or Veggie Option Appetizers Red 88 Favorites GF Gluten Free Option Drunken Pig Fries $ 8 . 7 5 Stout marinated slow-roasted pulled pork and crispy bacon bits on top of a bed of fries. Topped with zesty spicy ranch, homemade jalapeno salsa, sour cream and cheese. Substitute Criss Cut for $1. Asian Style Fries $ 7 . 7 5 A bed of fries coated with our creamy spicy ranch and regular ranch dressings, sriracha, green onions, Thai chilies and crispy bacon bits. Substitute Criss Cut for $1. Chicken Strips & Fries $ 9 . 2 5 Served with our fusion spicy ranch & regular ranch. Substitute Criss Cut for $1. Add BBQ sauce for .50 cents. Add Chicken Strips $1.50 each. Crab Wontons $ 6 . 5 0 Crispy wontons stuffed with cream cheese and crab meat. Served with sweet plum dipping sauce. Chicken Pot Stickers $ 6 . 5 0 Fried chicken pot stickers served with chili soy sauce. Drunchie Platter $ 2 1 . 5 0 A full order of chicken strips & fries, crab wontons, & chicken potstickers. It's a party! Bone In Chicken Wings Choose your flavor: Comes with ranch $ 7 . 7 5 Thai Style Wings, tossed in a sweet Thai sauce. Salt & Pepper Wings, tossed with Thai chilies and garlic. Sweet Habanero Wings, tossed in a spicy Thai sauce. Cris py Tofu $ 6 . 7 5 P l e a s e i n f o r m Your choice of: y o u r s e r v e r o f Original crispy fried tofu, served with sweet chili sauce. a n y f o o d a l l e r g i e s Salt & Pepper tofu, served with sweet chili sauce.
    [Show full text]
  • 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.
    [Show full text]
  • Shanghai, China Overview Introduction
    Shanghai, China Overview Introduction The name Shanghai still conjures images of romance, mystery and adventure, but for decades it was an austere backwater. After the success of Mao Zedong's communist revolution in 1949, the authorities clamped down hard on Shanghai, castigating China's second city for its prewar status as a playground of gangsters and colonial adventurers. And so it was. In its heyday, the 1920s and '30s, cosmopolitan Shanghai was a dynamic melting pot for people, ideas and money from all over the planet. Business boomed, fortunes were made, and everything seemed possible. It was a time of breakneck industrial progress, swaggering confidence and smoky jazz venues. Thanks to economic reforms implemented in the 1980s by Deng Xiaoping, Shanghai's commercial potential has reemerged and is flourishing again. Stand today on the historic Bund and look across the Huangpu River. The soaring 1,614-ft/492-m Shanghai World Financial Center tower looms over the ambitious skyline of the Pudong financial district. Alongside it are other key landmarks: the glittering, 88- story Jinmao Building; the rocket-shaped Oriental Pearl TV Tower; and the Shanghai Stock Exchange. The 128-story Shanghai Tower is the tallest building in China (and, after the Burj Khalifa in Dubai, the second-tallest in the world). Glass-and-steel skyscrapers reach for the clouds, Mercedes sedans cruise the neon-lit streets, luxury- brand boutiques stock all the stylish trappings available in New York, and the restaurant, bar and clubbing scene pulsates with an energy all its own. Perhaps more than any other city in Asia, Shanghai has the confidence and sheer determination to forge a glittering future as one of the world's most important commercial centers.
    [Show full text]
  • A S I a N B I S T
    3 7 A S I A N B I S T R O 19 21 25 KINILAW TASTE OF THE ORIENT KALDERETA PORK KATSU BABY BACK RIBS Refreshing local ceviche dish An Asian fusion of crispy greens, Slow-cooked, tender beef in Japanese-fried pork cutlets IN PLUM SAUCE of raw tuna loin, marinated in mandarin orange, pomelo, topped tomato sauce with buttered smothered in panko with tonkatsu Marinated pork ribs in special calamansi and coconut milk with grilled chicken tossed in carrots, potato, bell peppers sauce, topped with Bonito flakes, plum sauce then grilled to its with cucumber, tomatoes orange-sesame dressing and peas topped with grated served with Japanese-mayo best for that fall-off-the-bone and red onions 16 cheese. Served with steamed rice and steamed rice finish 14 1 5 9 SWEET AND 23 27 KING PRAWNS NGOHIONG ROLL TINOLANG BOHOL SEAFOOD SOUR TANIGUE HOUSE KEBABS BICOL EXPRESS WITH CHILI-MANGO SALSA Marinated pork slathered in TANIGUE BOUILLABAISSE Breaded tanigue (mackerel) Grilled, tender cuts of spiced Slow-cooked pork tenders Local king prawns, crispy five spice, wrapped with bean Cuts of tanigue (mackerel) Sautéed squid, shrimp and crab fillet fried and topped with beef and chicken, skewered with stewed in fresh coconut milk, wonton cups topped with curd sheets, deep-fried to crispy fillet simmered in ginger & in peanut butter and topped with sweet and sour sauce, carrots, buttered vegetables and stock fish with chili labuyo for herbed spices and filled perfection and served with lemongrass, with green vegetable garden, with Chef’s pineapples, green capsicum, steamed rice on the side that signature spicy delivery.
    [Show full text]
  • BALINESE AUTHENTIC.Cdr
    Food SNACK CORNER WESTERN FOOD ………………………………………………… ………………………………………………… CHICKEN QUESADILLAS 35 CHICKEN CORDON BLEU 55 Pan grilled flour tortilla filled with, tomato, onion, Deep fried crispy breaded of chicken breast filled paprika, grill spicy chicken breast, with smoked pork ham and mozzarella cheese, jalapeno chili and mozzarella cheese. served with fries, green salad and barbecue sauce CHICKEN DIM SUM 35 CRISPY CHICKEN MUSHROOM 50 6 pcs fried / steam chicken dumpling, rice noodle Deep fried breaded of crispy chicken breast and sweet chili sauce topped with melted mozzarella cheese, fries, green salad and mushroom sauce POTATO BOLOGNAISE 30 Fried straight cut potato baked in the oven topped CHICKEN PARMIGIANA 50 with bolognaise sauce Deep fried breaded of chicken breast topped with and melted mozzarella cheese tomato sauce, smoked pork ham and mozzarella cheese served with fries and green salad CUMI GORENG TEPUNG 27 DORI STEAK 50 Fried breaded of calamari ring on bed green Grill dory fish fillet served with fries, sautéed mix lettuce and tartare sauce vegetable and lemon butter sauce BUFFALO CHICKEN WING 27 CHEESE GRILL BEEF SAUSAGE 50 Grill chicken wing with green salad and sweet chili Grill beef hot dog sausage stuffed with melted sauce mozzarella cheese, fries and onion gravy sauce LUMPIA VEGETARIAN 25 FISH AND CHIPS 45 5 pcs mini vegetable spring roll, green lettuce, Fried coated dory fish fillet served with green sweet & sour sauce garden salad, fries and tartare sauce FRENCH FRIES 20 Served with chili sauce and tomato ketchup
    [Show full text]
  • Read Book the Food of Taiwan Ebook Free Download
    THE FOOD OF TAIWAN PDF, EPUB, EBOOK Cathy Erway | 240 pages | 21 Apr 2015 | HOUGHTON MIFFLIN | 9780544303010 | English | Boston, United States The Food of Taiwan PDF Book Part travelogue and part cookbook, this book delves into the history of Taiwan and the author's own family history as well. French Food at Home. Categories: Side dish; Taiwanese; Vegan; Vegetarian Ingredients: light soy sauce; Chinese white rice wine; chayote shoots. Recently, deep-fried vegetarian rolls wrapped in tofu sheets have appeared in this section of the offering. Bowls of sweet or salty soy milk are classic Taiwanese breakfast fodder, accompanied by a feast of spongy, focaccia-like shao bing sesame sandwiches ; crispy dan bing egg crepes ; and long, golden- fried you tiao crullers. Your email address will not be published. Home 1 Books 2. The switch from real animals to noodles was made over a decade ago, we were told, to cut costs and reduce waste. For example, the San Bei Ji was so salty it was borderline inedible, while the Niu Rou Mian was far heavier on the soy sauce than any version I've had in Taiwan. Hardcover , pages. Little has changed over the years in terms of the nature of the ceremony and the kind of attire worn by the participants, but there have been some surprising innovations in terms of what foods are offered and how they are handled. Aside from one-off street stalls and full-blown restaurants, there are a few other unexpected spots for a great meal. I have to roll my eyes when she says that Taiwan is "diverse" even though it has a higher percentage of Han Chinese than mainland China does and is one of the most ethnically homogeneous states in the world.
    [Show full text]
  • Recipe Booklet
    Recipe Booklet FILIPINO RECIPES 1ST EDITION Cook healthy food fast. TABLE OF CONTENTS COOKING WITH PRESSURE ................................................. 4 INSTANT POT DUO FUNCTIONS COOKING TIME ......... 5 MAINS BEEF CALDERETA .................................................................. 6 BEEF PARES ............................................................................. 7 BULALO ...................................................................................... 8 CHICKEN BINAKOL .................................................................. 9 EMBUTIDO ................................................................................. 10 GOTO ........................................................................................... 11 KARE-KARE ................................................................................ 12 LA PAZ BATCHOY ................................................................... 13 LENGUA ESTOFADO .............................................................. 14 MONGGO .................................................................................... 15 PORK HUMBA ........................................................................... 16 PULLED PORK ADOBO .......................................................... 17 DESSERTS DALANDAN CAKE .................................................................... 18 LECHE FLAN ............................................................................. 20 PUTO ...........................................................................................
    [Show full text]
  • Drinks Cold Drinks Side Dish Hot Drinks
    WWW.JIMBARAN.COM.AU DDDrrrriiiiiinnnkkkssss Cooollllllddd DDDrrrriiiiiinnnkkkssss Hoootttttt DDDrrrriiiiiinnnkkkssss Soft Drink 3.60 Hot Tea 3.30 (Coke / Diet / Zero ) Indonesian Traditional Jasmine Tea ( Fanta / Lemonade) Chamomile Tea Peppermint Tea Mineral Water 3.60 Sparkling Water Hepburn 275ml 3.60 Coffee 4.00 Sparkling Water Hepburn 500ml 4.80 Cappuccino Ice tea 3.80 Long Black (Lemon Lime/Peach) Espresso Sparkling Blood Orange 3.60 Latte Sparkling Pink Grape Fruit 3.60 Flat White Sparkling Lemon 3.60 Indonesian Black Coffee Sparkling Orange Passion Fruit 3.60 Ginger Beer 4.50 Apple Cider 4.50 Lemon, Lime, Bitters 4.50 Ice Coffee 5.00 Corkage 2.00 Cakeage 3.00 Siiiiiidddeeee DDDiiiiiisssshhh SD1. Sambel Ulek 7.70 Fresh chili and shrimp paste sauce SD2. Emping / Melinjo / Belinjo 7.00 Bitter nuts / gnetum gnemon crackers SD3. Krupuk Udang (4 pcs) 7.70 Deep fried prawn crackers SD4. Krupuk Bawang 4.00 Deep fried garlic crackers SD5. Sambel Matah 7.70 Fresh chili, shrimp paste, shallot, tomato, sugar and lemon juice sauce SD6. Nasi Putih 3.00 Steamed rice per person WWW.JIMBARAN.COM.AU Spppeeeeccciiiiiiaaallllll Rempeyek 7.00 Deep fried crackers with peanut Pangsit Kuah (8 Pcs) 10.90 Clear soup with prawn and pork wonton Pangsit Goreng (8 Pcs) 10.90 Fried prawn and pork wonton Pangsit Cah 13.90 Stir fried prawn and pork wonton with vegetables Pork Knuckle Stew 17.90 Stew with carrot, celery and shallots served with fried onion Pepes Oncom 8.90 Soybean and spices wrapped in banana leaves, steamed and grilled Semur Sapi 16.90 Traditional
    [Show full text]
  • PANSIT PALABOK Rice Noodles with Shrimp Sauce
    20275_Filipino_p044-185_OTP.indd 50 7/20/18 12:41 PM ADOBONG MANOK AT BABOY Classic Adobo THE CLASSIC ADOBO most commonly known in homes and in restaurants throughout the Philippines and in America, adobong manok at baboy, has a silky, fatty, sour sauce. The ingredients for this dish—soy sauce, vinegar, black peppercorns, bay leaves, garlic, chicken (manok), and pork (baboy)—are easy to find in any grocery store. Despite the simplicity of the ingredients, you’d be surprised at how different the dish can taste from cook to cook, based on shifts in cooking time or a predilection for sour or salty. Some people add coconut milk; some cooks add a bit of sweetness in the form of sugar, honey, ripe fruit, or even preserves to round out the adobo’s sharp acidity and saltiness. Think of it like you do music: the notes are familiar, but the arrangement is what makes it unique. This is a “dry” adobo, which is less saucy. Try this method at least once, then adjust the proportions to your own preferences. Serve it with rice and crunchy cucumber relish. SERVES 4 TO 6 1 cup (240 ml) white sugarcane 2 bone-in, skin-on chicken thighs Notes: This recipe vinegar (see Key Ingredients, requires long 2 bone-in, skin-on chicken legs page 42) marinating, preferably overnight. 1 pound (455 g) fresh pork belly, 1 cup (240 ml) soy sauce cut into 1-inch (2.5 cm) cubes You could make this dish without the pork 10 garlic cloves, minced 2 tablespoons vegetable oil belly; just double the 2 teaspoons whole black amount of chicken 4 to 6 cups (800 g to 1.2 kg) pieces.
    [Show full text]
  • 15 Oyster, Pickled Chili and Ginger Mignonette Beau Soleil, New
    OPENING MENU WINTER 2016 SNACKS SMALL PLATES Oyster, Pickled Chili and Ginger Mignonette 3.5 Spicy Smashed Cucumbers 11 Beau Soleil, New Brunswick Black Fungi, Ginger Vinaigrette 11 Singaporean Curried Chicken Spring Roll 5 Crispy Eggplant, Sichuan and Peanut Caramel 18 Steak Tartare, Fish Fragrant Dressing, Sichuan, Rice Crackers 5 Big Eye Tuna, Strange Flavor Dressing, Chili Oil, Peanuts 24 Tuxedo Charcuterie Board Honey Glazed Pork, Soy Stock Beef 28 Shin, Spiced Duck Liver Paté, Pickled Radish and Youtiao Tuxedo Dumpling Spicy Pork Filling, Lao Gan Ma Vinaigrette, 16 Flying Fish Roe Vegan Dumpling Braised Shiitake, Flowering Garlic Stems, 15 Snow Pea Leaves, Jicama SEAFOOD & MEATS SALADS Black Bass Steamed with Ginger Dressed with Soy and Chili 38 Hong’s Delight 15 A Textural, Vegetarian Salad Steamed Supreme Mushroom Custard 28 with Handpicked Jonah Crab Grilled Calamari, Watercress, Shiitake, Soy Beans, 19 Ginger and Red Vinegar Dressing Honey Glazed Char Siu 28 Roasted Duck, Chinese Celery, Basil, 24 Sweet and Sour Pork Cheek 26 Lychees and Chinkiang Dressing Steamed White Cut Chicken, Ginger and Scallion Relish, 29 Husband and Wife Traditional Salad of Jellyfish 21 Master Stock and Pig’s Ear with Sichuan Dressing Whole Crispy Skin Squab with Spice Salt and Black Vinegar 32 14 oz Bone in Sirloin Steak with Jiangsu Sauce 58 RICE & NOODLES SIDES House Made Egg Noodles, Konbu Butter, XO Sauce, 25 Wok Tossed Cultivated Mushrooms, Chili, 15 Pork Floss Garlic and Soy Paste Liang Mein, Chilled Noodle, Fried Shallots, 19 Stir Fried Broccoli,
    [Show full text]
  • APPETIZERS Tuna Carpaccio with Italian Herbs Dressing Parmesan
    APPETIZERS Tuna Carpaccio with Italian Herbs Dressing Parmesan crackers / garlic chips / curly leaves 78 Minute-marinated Sea Scallop on Frozen Stone Cucumber spaghetti / candied tomato / citrus dressing 150 Duo of Parma ham & Italian Coppa Traditional board / farmer bread / grissini / condiments 160 At Herbs & Stones we are proud to promote local produce and cook with fresh ingredients. We are inspired by healthy & tasty food. Hand-cut Beef Tartare “Let food be thy medicine and medicine Diced beef / onions / capers / tarragon / crispy baguette 95 be thy food.” - Hippocrates ‘Sea & Earth’ – Shiny stuffed stones Stir-fried potato in seaweed crust / filled with tuna tartar and Balinese chicken ‘Betutu’ / salmon eggs 80 SALADS SOUPS Revisited Yakizime ‘Niçoise’ Chilled Cucumber Soup Black sesame tuna / potato / greens / candied tomato 90 Salmon tartare / daikon 65 Classic Greek Salad Mushroom Cappuccino Feta / tomato / cucumber / tomato / onion / olives 85 Roasted enoki / cream / chives / cocoa 68 Chicken Caesar Salad ‘Break-the-crust’ Buntut Romaine / chicken / parmesan / garlic / bacon / anchovies 78 Indonesian oxtail soup 78 Italian Burrata on Avocado Carpaccio Roasted Pumpkin Velouté Fresh Burrata cheese / tomato tartare / balsamic 98 Herbal wedges / crispy tempura 75 ENTRÉES ‘Garden Eden’ – Prawn Ballotine on Lobster Bisque Steamed prawn mousse with green melting heart / lobster bisque / star anise / angel hair 90 Black Ink Pasta Linguini / yellow capsicum coulis / roasted prawn skewer 95 Creamy Mushroom Risotto Pilaf rice / forest
    [Show full text]
  • B R E a K F a S T M E
    B REAKFAST MENU PhP 490.00 Begin with your choice of chilled juices, coffee, hot chocolate, or tea, make your own salad and bread, seasonal fruits display, followed by your choice of plated breakfast. ACEA EGGS BENEDICT Toasted bread, ham, poached egg, hollandaise sauce SUBIC BEEF TAPA Marinated beef served with two eggs, garlic rice, atchara, sliced tomato and cucumber AMERICAN Two egg any style, grilled tomato, bacon, sausage, roasted potato, choice of white or wheat toast with butter, jam or marmalade 3 EGG OMELET Choice of savory items: bacon, mushroom, onion, tomato, bell pepper and cheddar cheese, served with grilled tomatoes, bacon and sausage, BACON AND EGGS choice of white or wheat toast Crispy bacon with two sunny side up eggs, choice of toasted white or wheat toast, butter, jam or marmalade FRENCH TOAST DAING NA BANGUS Pan-toasted bread dipped in cinnamon syrup, served with tropical compote Crispy fried marinated boneless milkfish with scrambled eggs, sliced tomato, salted egg, and garlic rice PORK TOCINO Pan-fried flavored tender pork served with two sunny side up eggs, PANCAKE atchara, sliced tomato and cucumber Buttermilk pancake with maple syrup, served with tropical compote CHICKEN TOCINO Pan-fried flavored chicken tenders with two sunny side up eggs, atchara, EGG WHITE FRITTATA sliced tomato and cucumber Baked egg white with mushroom, bell pepper, white onion and herbs, served with a choice of toasted white or wheat bread Prices are exclusive of 8% Service Charge A PPETIZER S OUP BEEF SALPICAO SINIGANG NA HIPON PhP 370.00
    [Show full text]