Starters SNACKS 泰式小吃
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Menu Our Menu Is Arranged Into Six Group Dishes 1 Starters and Soups 2 Stir-Fried Dishes 3 Curries
“Sawasdee Kha” Main Menu Our menu is arranged into six group dishes 1 Starters and soups 2 Stir-fried dishes 3 Curries 4 Grilled and steamed dishes 5 Spicy salads 6 Noodles and rice Some of our dishes may contain traces of nuts, wheat, gluten or other allergens, please ask before ordering. We look forward to welcoming you. All prices are inclusive of VAT. Service charge not included Denote = Mild = Medium = Hot V = vegetarian Please notes :- Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that dishes are 100% free of these ingredients. 1 - Starters 0. Prawn Crackers 1.90 10. Kung Pao - Grilled King prawn 5.50 King Prawns marinated with soy sauce, 1. Poh Pia - Vegetable spring roll (V) 4.50 garlic, grilled and served with spicy sauce. Home-made spring rolls filled with stir-fried mixed vegetable and vermicelli noodles, 11. Hoi Neung - Steamed Mussels 5.20 deep fried till crispy and served with sweet Steamed half shell mussels with chilli, lime chilli sauce. leaves, lemon and sweet basil, served with home-made spicy sauce. Superb King mussels 2. Tao Hoo Tod - Deep fried bean curd (V) 4.50 always go well with a glass of red wine Deep fried bean-curd served with home-made sweet chilli sauce Soups 3. Thai Samosa - Vegetarian Samosa (V) 4.80 Deep fried rice pastry filled with sweet potato and onions with blend of Thai spices. 12. Tom Yum - Hot and sour soup The most famous hot and sour soup 4. Satay Hed - Mushroom Satay (V) 4.80 flavoured with Thai herbs and spices. -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
Contactless Carryout Menu
By Phone (703)-533-9480 6395 Seven Corners Center, Falls Church, VA 22044 G - Gluten Free or can be made gluten free CONTACTLESS CARRYOUT MENU V - Vegetarian or can be made vegetarian - dishes that can be made more or Tuesday - Sunday | Pick Up Period 12PM - 8PM less spicy upon request Unfortunately we cannot accommodate SMALL PLATES substitutions or alternatives MUU LAWD (G) sun-dried & marinated pork jerky, lemongrass, prickly ash peppercorn, sriracha, served with sticky rice 11 SAI OUA (G) spicy herbal pork sausage, ginger sauce, peanuts, served with sticky rice 11 SATAY (G/V) pan fried with peanut sauce, pickled cucumbers & onions 9 Options: Chicken | Crispy Tofu (Vegetarian/Vegan) SALADS TAM MAK HOUNG (G) green papaya salad, padaek, shrimp paste, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 add rice vermicelli noodles +1 TAM SOM (G) green papaya salad, fish sauce, bird eye chili, tomato, eggplant, lime, garlic, served with sticky rice 11 Options: Regular | Vegetarian/Vegan add rice vermicelli noodles +1 NAEM KHAO THADAEU (G/V) crispy coconut rice salad, peanuts, lime, cilantro, scallion, chili, served with green lettuce wraps 15 Options: Sour Pork | Vegetarian/Vegan with Crispy Tofu LAAB (G/V) minced salad, fish sauce, lime, toasted rice, lemongrass, scallion, cilantro, mint, served with sticky rice 15 Options: Chicken | Tofu (Regular) | Tofu (Vegetarian/Vegan) | Crispy Catfish +1 | Duck + 3 NAM TOK KAW MUU (G) grilled pork shoulder tossed in spicy lime sauce, cilantro, mint, toasted rice, served with -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
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. -
APPETIZERS (前菜) 1. Spring Roll (1) 春
APPETIZERS (前菜) 1. Spring Roll (1) 春 ......................................................................... 1.60 2. Deep Fried Chicken Wings 炸鳮 ................................................. 11.95 3. Dry Garlic Ribs 干炸排................................................................. 12.95 4. Deep Fried Wonton 炸雲............................................................... 9.95 5. Pan Fried Pork Dumpling 煱........................................................ 8.95 SOUP (湯) (Lg.) (Sm.) 6. Hot & Sour Soup 酸辣............................................. 12.95 16.95 7. Wonton Soup 雲吞.................................................. 6.95 13.95 8. Wor Wonton Soup 窩雲.......................................... 10.95 13.95 9. Chicken Cream Corn Soup 鳮茸栗米.................... 12.95 16.95 10. Minced Beef with Green Pea Egg Drop Soup 西湖牛肉羹............................................................... 12.95 16.95 11. Tofu seafood Soup 三鮮豆腐................................... 12.95 16.95 12. Fish Maw Soup with Crab Meat or Chicken 蟹肉魚肚羹或鳮....................................................... 13.95 19.95 13. Shredded Duck Meat with Bamboo Soup 陳皮鴨絲羹............................................................... 12.95 16.95 14. Seaweed with Cuttlefish Ball Soup 紫菜墨丸......... 12.95 16.95 15. Spinach Soup 上湯波菜.................................................................. 14.95 CHICKEN & DUCK (鳮 鴨) 16. Sweet & Sour Chicken Balls 炸鳮波........................................... 12.95 17. Breaded Almond Chicken 杏仁鳮.............................................. -
Appetizers Spring Roll 1.95 Egg Roll 1.55 Crispy Chicken Wings 10.25
Appetizers Spring Roll 1.95 Egg Roll 1.55 Crispy Chicken Wings 10.25 Barbecued Spare Ribs 10.50 Barbecued Pork Slices 10.50 Sweet and Sour Wonton Chips (12) 6.25 Shrimp Toast (4) 6.25 China Palace Ragoons (6) 5.75 China Palace Special Appetizer for 2 10.95 China Palace Special Appetizer for 4 19.95 Shrimp toast, wonton chips, chicken balls, barbecued spare ribs, barbecued pork slices, sweet and sour sauce Soups Consomme Small/Large: 2.45/4.50 Chicken Rice 3.75 Chicken Noodle 3.75 Egg Drop with Mushrooms 3.95 Vegetable Yet Ca Mein 8.50 Chicken or Pork Yet Ca Mein 9.25 Shrimp Yet Ca Mein 10.25 Combo Yet Ca Mein (Shrimp, Pork, Chicken) 11.50 Wonton with Barbecued Pork Small/Large: 4.25/7.95 Hot and Sour with Bean Cake Small/Large: 4.25/7.95 Dry Noodles (per Bag) 0.80 Chop Suey or Chow Mein Mushroom 5.75 Vegetable 5.75 Barbecued Pork 6.75 Beef Chicken 6.75 Shrimp 7.95 China Palace (BBQ Pork, Chicken, Shrimp) 8.95 Fried Rice Plain Vegetable 5.75 Mushroom 5.75 Chicken 6.25 Barbecued Pork 6.25 Beef Shrimp 7.50 Yang Chow 9.50 Steamed 2.25 China Palace Fried Rice 9.50 Barbecued Pork, Shrimp, Mushrooms and Peas Sweet & Sour Sweet and Sour Breaded Shrimps 11.75 Sweet and Sour Chicken Balls 8.50 Sweet and Sour Chicken Balls with Pineapple 8.75 Sweet and Sour Pork Balls 8.75 Sweet and Sour Pork or Chicken (Chinese Style) 10.95 Sweet and Sour Spare Ribs 6.50 Sweet and Sour Sauce 1.50 Chicken Lemon Pineapple Chicken 10.95 Diced Chicken with Almonds and Vegetables 8.50 Diced Chicken with Pineapple and Vegetables 8.50 Sliced Chicken with Curry Sauce 9.50 -
Appetiser Platter
APPETISER PLATTER SUKHOTHAI PLATTER FOR 2 PERSONS Tod Mun Pla, Popiah Tod, Kai Satay, Yam Sam Oo 38 AYUTTHAYA PLATTER FOR 4 PERSONS Tod Mun Pla, Tung Thong, Chor Ladda, Kai Satay, Yam Ma Mueng 68 RATTANAKOSIN PLATTER FOR 6 PERSONS Tod Mun Pla, Kai Satay, Popiah Tod, Popiah Sod Kung, Chor Ladda, Tung Thong 128 APPETISER Traditional Thai Hors’ Doeuvre Mieang Kam 22 Crispy Rice Cakes served with Minced Chicken Sauce Khao Tang Na Thang 22 Flower-Shaped Dumpling stuffed with Minced Chicken Chor Ladda 28 Crispy Tiger Prawn served with Sweet & Sour Chili Sauce Sakuna Chom Soun 35 Seafood wrapped in Lemongrass Talay Pan Takai 25 Thai Fish Cake Tod Mun Pla 28 Thai Crab Cake Tod Mun Poo 28 Deep-fried Soft Shell Crab served with Thai Sweet & Sour Sauce Pla Poo Nim Tod 28 Thai-style Beef Satay Neur Satay 36 Thai-style Chicken Satay Kai Satay 26 Deep-fried Rama V Thai Spring Roll Popiah Tod Rama V 18 Fresh Rice Paper Roll Popiah Sod Duck Ped 26 Prawn Kung 26 All prices are in Ringgit Malaysia. Prices are subject to 10% service charge and 6% GST. SOUP Spicy Tom Yam Soup Tom Yam Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Spicy Tom Yam Soup with Coconut Milk Tom Kha Chicken Kai 18 Prawn Kung 22 Seafood Talay 22 Clear Fish Soup Poe Tak Pla Ka Pong 22 Tom Yam in Young Coconut Soup Tom Yam Maphraw River Prawn (per piece) Kung Me Nam 65 Seafood Talay 32 Chicken in Tumeric Soup Kai Tom Kha Min 18 SALAD Rama V Mango Salad with Catfish Yam Ma Meung Pla Duk Rama V 28 Pomelo Salad Yam Sam Oo 36 Spicy Minced Chicken Salad with Shallots & Mint Leaves Larb Kai -
Eating Thai Food Guide - a Compilation of Useful Tips, Meal Plans and a Mega Thai Dish En- Cyclopedia
1 Introduction Thai food delivers the ultimate in culinary luxury: Delicious food at afford- able prices. Shove aside those mushy Jr. cheeseburgers oozing with noxious juices and make way for flash cooked plates of sizzling stir fried chicken with basil, piping hot curry noodles and crispy green papaya salads that are prepared fresh before your eyes! The endless presence of lip-licking $1 meals will have you massaging your stomach and desiring more. Enjoy! 2 About the Bangkok $1 Menu This is what is included for each of the 50 $1 dishes. Price: An average street price (prices may vary depending on neighbor- hood and location). Ingredients: What’s in the dish Tip: Suggestions on where to find it. Keep in mind that many of the cheapest dishes are available from mobile street carts that move around Bangkok at their own will. All text in RED are links - be sure to click them for more information! 3 4 Bangkok’s sizzling street food culture is intoxicat- ing! When I first came to Thailand in 2009, sticky rice and green curry was the extent of my Thai food knowledge. I immediately started learning about Thai food as fast as my growing stomach would allow, of- ten justifying the excessive feasts for the sake of learning more about the cuisine. My Thai food attraction paired with my obsessive food photography eventually led to the launch of the Eating Thai Food Guide - a compilation of useful tips, meal plans and a mega Thai dish en- cyclopedia. I love Thai food so much, I get excited about the Mark Wiens next meal, before finishing the one I’m on! Send me a message: Thanks for downloading this guide and have a [email protected] great time eating! Here’s one thing you need to know before we get started: When it comes to stir fried Thai food there are 2 main ways to order: râat kâao (dish served over a plate of rice) and gàp kâao (dish and rice served on separate plates). -
Street Food Appetizers Soups & Salads
APPETIZERS SOUPS & SALADS STREET FOOD SPRING ROLLS (VEG.) TOM YUM GOONG SOUP PORK SATAY (MOO PING) 5 crispy rolls made in-house with rice vermicelli Thailand’s famous hot & sour soup with prawn, 4 grilled marinated pork skewers served with Num noodles, carrots, cabbage & black pepper served with lemongrass, mushrooms, basil, tomato, cilantro, Jim Jaow sauce & sticky rice. 12.5 sweet plum sauce. 11 (with chicken 12.5) galangal, kaffir-lime leaves & lime juice. 15 (small/side 8) PAD THAI WOON SEN GOLDEN WONTONS Pan-fried glass noodles in tamarind sauce with 8 crispy pork wontons made in-house with garlic, TOM KHA GAI SOUP chicken or prawns, eggs & tofu, served with cilantro & ground pepper served with plum sauce. 11.5 Chicken soup with coconut milk, galangal, lemongrass, fresh bean sprouts, chives, carrot, lime & ground mushrooms, kaffir-lime leaves, cilantro & lime juice. 15 peanuts. 18 SPICY CALAMARI (small/side 8) Deep fried, breaded squid with a bit of spice, served CURRIED NOODLES WITH CHICKEN with Num Jhim seafood sauce. 13.5 PORK RIB SOUP (TOM ZAAP) (KAO SOI) Tender pork ribs, cilantro, green onion, cilantro, lime Chiang Mai style egg noodles curried with tender STUFFED CHICKEN WINGS juice & roasted chili. 15 chicken drums, coconut milk, cilantro, red onion, Chicken wings marinated with Thai spices & stuffed green onion, chili oil, pickled cabbage, bean sprout with sautéed shredded vegetables, vermicelli noodles, CASUAL FINE DINING HERBAL PRAWN SALAD (PLA GOONG) & lime. 18 egg, ginger & garlic served with plum sauce. 13.5 Prawns, lime leaves, lime juice, tamarind juice dressing, TAKE-OUT red onion, lemongrass, mint, green apple & Thai chili on CURED DRY PORK RIBS CATERING & GROUP ORDERS CHICKEN SATAY a bed of iceberg lettuce. -
Thai Gourmet - (804) 550-0055
Thai Gourmet - (804) 550-0055 Welcome to Thai Gourmet Restaurant (804) 550-0055 We are open for carry-out and limited dine-in. To help protect our guests and employees we are limiting the number of guests in the dinning area, to comply with social distancing recommendations. As always, thank you for your patience while we help to ensure a safe environment for you, our staff, and the community. Good food, Good clean restaurant, No meal tax, All dishes prepared to taste Monday through Friday Lunch 11:30 am to 2:00 pm and Dinner 4:30 to 8:00 pm Saturday and Sunday Dinner Only 4:30 to 8:00 pm Appetizers A1 Fresh Spring Rolls Bean sprouts, carrots, cilantro, lettuce, and vermicelli noodle wrapped in a rice paper served with peanut sauce (2 rolls). A2 Fresh Spring Rolls w/ Shrimp Fresh spring roll combined with shrimp and cilantro and served with peanut sauce (2 rolls). A3 Crispy Egg Rolls Crispy rolls made with ground pork, shrimp, veggies, served with peanut sauce (2 rolls). 1 / 10 Thai Gourmet - (804) 550-0055 A4 Hoy Obb Steamed mussels with basil leaves and lemon grass sautéed with spicy sauce on the side. A5 Steamed Dumplings Minced pork, water chestnuts, mushrooms, and scallions wrapped in wanton paper and served with soy sauce (4 dumplings). A6 Calamari Deep fried, crispy, tender squid, served with peanut sauce. A7 Crab Rangoon’s Crispy wontons stuffed with crab meat, served with peanut sauce. A8 Sautee Chicken Grilled, marinated strips of chicken breast in homemade sauce served with peanut sauce. -
Mbb S&P Raya Gawai Kamaatan
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