DOCSLIB.ORG

In-Room Dining Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
In-Room Dining Menu Breakfast Specialties Available from 6.00am to 11.00am For faster service, kindly place your order tonight for tomorrow’s breakfast by filling up the Breakfast Order Form or by calling Room Service at extension 2. Continental Breakfast 208’ Fresh Fruits Selection of assorted tropical fruits Choice of Juice Orange, watermelon, papaya, honeydew, apple, pineapple Basket of Freshly Baked Pastries (6 pieces) Muffin, croissant, Danish, toast Choice of Beverage Coffee, tea, decaffeinated coffee, coffee latte, cappuccino hot chocolate Asian Breakfast 244’ Fresh Fruits Selection of assorted tropical fruits Choice of Juice Orange, watermelon, papaya, honeydew, apple, pineapple Choice of Soup Soto ayam (Indonesian chicken noodle soup) or congee Choice of Hot Dish Nasi goreng, mie goreng, char kway teow Choice of Beverage Coffee, tea, decaffeinated coffee, coffee latte, cappuccino hot chocolate Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Breakfast Specialties Available from 6.00am to 11.00am American Breakfast 265’ Fresh Fruits Selection of assorted tropical fruits Choice of Juice Orange, watermelon, papaya, honeydew, apple, pineapple Two Eggs Cooked Any Style Fried, scrambled, omelette or boiled Hash browns, beef bacon, grilled tomato or chicken sausage Choice of Yoghurt or Cereal Plain yoghurt or fruit yoghurt Corn flakes, rice crispies, coco pops, all bran or muesli Basket of Freshly Baked Pastries (6 pieces) Muffin, croissant, danish, toast Choice of Beverage Coffee, tea, decaffeinated coffee, coffee latte, cappuccino hot chocolate Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Breakfast a la Carte Available 24 hours Fresh Fruit Platter 92’ Selection of seasonal fruits based on availability Fresh Fruit with Low fat Yoghurt 92’ Fresh Juices 65’ Orange, watermelon, papaya, honeydew, apple, pineapple Cereals 65’ Corn flakes, rice crispies, coco pops, all bran Muesli 65’ Basket of Freshly Baked Pastries (4 pieces) 76’ Muffin, croissant, Danish Toast per serving with Butter and Jam 65’ Egg Dishes 112’ Two eggs cooked any style (omelette, boiled, scrambled, poached) With beef bacon, chicken or beef sausage, hash browns, grilled tomato Asian Specialties Congee or Soto Ayam (Indonesian Chicken Noodle Soup) 92’ Nasi Goreng or Mie Goreng or Char Kway Teow 105’ Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. All Day Menu Available from 11:00 to 22:30 Appetizers Grilled Tuna Niçoise 265’ Yellow Fin Tuna, Green Bean, Potato, Egg, Cucumber, Tomato, Olive, Mixed Greens Grilled Cuttlefish 265’ Cuttlefish, green papaya, red onion, tomato, chili, lime, roasted peanut Gado – Gado 138’ Blanched vegetable salad, boiled egg, tofu, bean cake, peanut sauce (Vegetarian preparation on request) Caesar Salad 253’ Romaine lettuce, shaved parmesan cheese, crouton, caesar dressing With Grilled Chicken Breast 264’ With Grilled Prawns 275’ Soups Tom Yum Goong 240’ Traditional spicy prawn soup, galangal, lemongrass, kaffir lime leave Soto Ayam 169’ Chicken noodle soup, bean sprout, cabbage, boiled egg, glass noodle - Vegetarian - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. All Day Menu Available from 11:00 to 22:30 Main Courses Pan Fried Barramundi 275’ Pan-seared marinated Baramundi fillet with chili-tomato paste,sautéed morning glory, steamed jasmine rice, sambal matah Salmon Meuniere 285’ Pan-seared salmon fillet, string bean, garlic potato, warmed tomato-capers dressing Daging Cabai Hijau 275’ Wok-fried beef shank, potato, green tomato, green chili paste Ayam Bakar Taliwang 264’ Grilled marinated spring chicken Lombok style, kangkung belacan, steamed rice Prawn Nestum 285’ Deep fried prawn, chili, nestum powder, curry leaf, steamed jasmine rice Nasi Goreng 195’ Traditional Indonesian fried rice, chicken, beef sate, fried egg, condiments (Vegetarian option available) Mie Goreng 195’ Traditional Indonesian fried egg noodle, chicken sate, shredded omelette (Vegetarian option available) Rendang Daging 246’ Slow Cooked Spices Indonesian Braised beef, pineapple chutney, steamed rice, condiments Seafood Kway Teow 206’ Stir-fried flat noodles with vegetables, bean sprout, shrimp, fish ball, squid, fish cake, condiments Butter Chicken 206’ Chicken in tomato gravy, homemade mango chutney and raita - Vegetarian - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. All Day Menu Available from 11:00 to 22:30 Black Angus Beef Tenderloin 200 Gr 594’ Vegetable ratatouille, potato wedges and pepper sauce Black Angus Rib Eye Steak 200 Gr 564’ Sautéed new potatoes, butter vegetables and thyme veal jus Sandwiches and More All sandwiches are served with French fries Beef Burger 234’ Beef patty, tomato, gherkin, cheese, caramelized onion, fried egg Brioche 234’ Toasted brioche, turkey ham, emmental cheese, rucola Club sandwich 234’ Chicken breast, lettuce, tomato, avocado, beef bacon and fried egg Panini 218’ Tuna chunk, tomato, mozzarella cheese, basil pesto, sour dough bread Caesar Wrap 218’ Romaine lettuce, grilled chicken, beef bacon, parmesan cheese, Caesar dressing - Vegetarian - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. All Day Menu Available from 11:00 to 22:30 Pasta Spaghetti “Aglio & Olio” 218’ Spaghetti pasta, garlic, olive oil, basil, chili, parmesan cheese Spaghetti Bolognese 240’ Minced beef, onion, celery stick, carrot, basil tomato sauce, parmesan cheese Penne all’ Arrabbiata 231’ Classic pasta with spicy tomato sauce, chilli, basil, parmesan cheese and black olives Linguine ai Funghi 231’ Onion, champignon, shimeji, cream, parsley, parmesan cheese Fettuccini Carbonara 240’ Beef bacon, onion, cream sauce, parmesan cheese Pizza Margherita Pizza 215’ Homemade tomato sauce, mozzarella, tomato, oregano and basil leaf Verdura 215’ Homemade tomato sauce, mozzarella, eggplant, zucchini, mushroom, artichoke, basil leaf Al Funghi 231’ Homemade tomato sauce, mozzarella, mushroom, onion, oregano Calzone 242’ Homemade tomato sauce, mozzarella, ricotta, pepperoni, oregano - Vegetarian - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. All Day Menu Available from 11:00 to 22:30 Desserts Pisang Goreng (15min preparation) 91’ Banana fritters served with vanilla ice cream Valrhona Chocolate Surprise 97’ Layered Valrhona chocolate, chocolate ice cream Lemongrass Crème Brûlée 91’ Delicate egg custard infused lemongrass and vanilla bean Classic Coffee Tiramisu (contains alcohol) 100’ Sweet Valrhona chocolate lady fingers Fresh Fruit Platter 90’ Selection of seasonal fruits based on availability Ice Cream or Sorbet (two scoops) 69’ Ask your waiter for the available selection - Vegetarian - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Supper Menu Available from 10.30pm to 6.00am Chicken Caesar Salad 229’ Garlic croutons, shaved parmesan, grilled chicken, beef rasher, anchovies Sup Buntut 295’ Fried or braised oxtail in clear soup, tomato, carrot, potato, onion, shallot, melinjo cracker Nasi Goreng 245’ Fried rice with chicken, deep fried prawn, chicken satay, sunny side up, vegetables acar and shrimp crackers (Vegetarian option available) Mie Goreng or Bihun Goreng 245’ Wok fried fresh egg noodle or rice noodle, shredded chicken, deep fried prawn, vegetables, chicken satay, vegetables acar, shredded omelette and shrimp crackers (Vegetarian option available) Linguine a La Provencale 397’ Linguine pasta, grilled vegetables, rosé sauce Steak Frites 576’ Black Onyx Angus sirloin, fries, Beurre Maître d’Hôtel, truffle jus Chicken & Mayo Ciabata Sandwich 308’ Sous vide chicken breast, mayonaise, capers, shallot, tomato, rocket Wagyu Beef Burger 327’ Wagyu beef patty, BBQ sauce, onion rings, lettuce, tomato and homemade sesame bun Fruit Platter 117’ Selection of seasonal fruits based on availability - Vegetarian - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. DINNER ON THE ROCK Amuse Bouche Scallop Green apple, cauliflower puree, compressed honey dew, salmon roe, parsley tuile Beef Essence Foie gras agnolotti and shaved truffle Limoncello Sorbet Salmon (A) Roasted parsnip, hot emulsion of citrus and fennel, quinoa and capsicum Follow the alluring scent of romance for a Or dinner adventure in the wild heart of nature. Black Angus Beef Tenderloin Ascend to the dramatic rocks beachside, Beetroot puree, pumpkin rosti, jus gras where a personal chef and waiter orchestrate dinner amidst the hypnotic sounds of the sea. Chocolate Millefeuille A symphony of waves surrounds you on all Milk chocolate mousse, chocolate crèmeux, sides, affording complete privacy for the most passion fruit jelly intimate of tête-à-têtes. Coffee or Herbal Tea with Petit Fours 2,132’ per person MASSAGE OF THE SENSES Menu Destination Dining options are available daily from 6pm onwards, weather permitting. Advance booking is required. Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Poached Scampi Kyuri, carrot, spring onion, coriander leaves, chilli lime dressing Quail Ballotine Pickled beetroot, green pea puree, mesclun salad, quail jus Butternut Squash
Load more

Recommended publications
  • Download Now!
    ORGANIC FOOD Ikan Nila Bakar Organik 72 Organic grilled nila fish with steamed rice and organic vegetables Pindang Ikan Nila Organik 72 Boiled nila fish with steamed rice Ikan Nila Kukus Organik 72 Organic steamed nila fish with steamed rice and organic vegetables FROM BAKERY Choice of White or Whole Wheat Toast 25 Choice of Croissant or Danish 59 Choice of white or wheat toast, croissant or danish served with butter, marmalade or strawberry jam FRESHLY BREWED FOR YOU Hot Coffee 27 Hot Chocolate 32 Coffee Latte 37 Hot Tea 20 Cappuccino 37 Teh Tarik 32 Espresso 27 Bandrek 27 Kopi Tubruk 32 Bandrek Kelapa 32 INDONESIAN BREAKFAST Bubur Ayam Rancamaya 45 Traditional rice porridge served with shredded chicken, chicken broth and crackers Lontong Sayur 52 Rice wrapped in banana leaves served with vegetables in coconut milk, chicken, tofu, fermented soybeans and crackers Nasi Goreng Breakfast 69 Rancamaya’s fried rice with egg, fried chicken and shrimp crackers OTHERS Breakfast Special I 72 Two boiled / scrambled / fried / sunny side up eggs served with toast, potatoes, and coffee or tea of your choice Breakfast Special II 58 Continental breakfast, croissant, and toast served with marmalade, butter, jam or honey, and coffee or tea of your choice Two Eggs According To Your Taste 72 Scrambled / fried or as an omelette served with sausages, potatoes, and toast served with coffee or tea of your choice French Toast 35 Coated slices bread with egg, milk, and flavoured cinnamon, pan fried with butter, served with maple syrup and slices of fruit Fresh
    [Show full text]
  • Side Orders Fried Rice Noodles/Lo Mein Beef Soup
    Side Orders Soup Chicken (S) (L) 62. SWEET AND SOUR CHICKEN ............................................................................................. 9.50 1. EGG ROLLS (2) ............................... 2.20 31. WONTON SOUP .................... 2.95 . 5.95 63. MOO GOO GAI PAN ......................................................................................................... 9.50 2. VEGETABLE SPRING ROLLS (4) ...... 1.50 32. EGG DROP SOUP ................... 2.95 . 5.95 64. PEPPER CHICKEN AND ONION ......................................................................................... 9.50 3. CREAM CHEESE PUFFS (5) ............. 3.25 33. HOT AND SOUR SOUP ........... 3.25 . 6.50 65. CHICKEN WITH BROCCOLI ................................................................................................ 9.50 4. SHRIMP TEMPURA (4) .................. 4.95 34. CHICKEN NOODLE SOUP ....... N/A . 7.95 66. KUNG PAO CHICKEN ........................................................................................................ 9.50 5. PORK POTSTICKERS (6) ................. 5.95 35. WONTON DELUXE ................. N/A . 7.95 67. CURRY CHICKEN ............................................................................................................... 9.50 6. FRIED FILLET FISH + FRIES ............. 8.50 36. VEGETABLE SOUP ................. 2.95 . 4.95 68. CHICKEN IN GARLIC SAUCE .............................................................................................. 9.50 7. POPCORN SHRIMP + FRIES ........... 8.50 69. CASHEW CHICKEN
    [Show full text]
  • Foodie-2019.Pdf
    I’M A FOODIE A GUIDE FOR FOODIES / 02 - CONTENTS & MAD ABOUT MOD-SIN / Passion Made Possible MAD ABOUT Singapore is much more than the sum of its numerous attractions. It’s constantly evolving, reinventing, and reimagining itself, MOD-SIN with people who are passionate about creating new possibilities. Coined by Chef Willin Low of Relish by Wild Rocket, Mod-Sin refers to modern Singaporean cuisine that fuses innovative cooking techniques It’s where foodies, explorers, collectors, and new flavours with traditional local favourites. From Rendang Oxtail action seekers, culture shapers, and socialisers meet – and new experiences are Pappardelle to Bak Chor Mee Grilled Cheese, there’s plenty of unique created every day. flavours for you to savour. Here are some foodie favourites. Don’t stop at finding out what you can do when you visit. Let our Passion Ambassadors show you what you can be when you’re here. Because we’re more than just a destination. We’re where passion is CHEF HAN LIGUANG made possible. OF RESTAURANT LABYRINTH Q: What is the concept of Labyrinth? A: “The idea of Labyrinth is to basically take diners on a journey, as well as show then Singapore over a WHERE FOODIES MEET. 3-hour gastronomical adventure in the restaurant itself. Labyrinth was born out of my passion for cooking. I was not a chef or rather I was not a conventional chef. I was Every meal is a chance to indulge in previously a banker. Back in my university days, when something different, in new atmospheres, I was studying in London, I loved cooking and cooking Image credits:Xiao Ya Tou transports me to a very different dimension, where I am and in new ways.
    [Show full text]
  • WORLD-FAMOUS CHEF MASSIMO BOTTURA TALKS ABOUT FOOD, MUSIC and MEMORY in JAKARTA Cover Story ART PASSION &FOOD MEMORIES
    VOL. 3 NO. 20 I APRIL 3 - 9 , 2016 WANDERLUST FROM TOKYO TO TURKEY NEW ZEALAND MASTERCHEFS HEAT UP THE DHARMAWANGSA A LA MODE COOL SUEDE LOAFERS COOKING WITH LOVE WORLD-FAMOUS CHEF MASSIMO BOTTURA TALKS ABOUT FOOD, MUSIC AND MEMORY IN JAKARTA cover STORy ART PASSION &FOOD MEMORIES ASK MASSIMO BOTTURA ABOUT COOKING AND THE FAMED CHEF WILL TALK ABOUT HOW HE'S INSPIRED BY CHARLIE PARKER, LATE 1970s ITALIAN ART AND THE 12,000 ALBUMS HE HAS AT HOME IN ITALY WORDS CHRISTIAN RAZUKAS PHOTOS ARIEF SUHARDIMAN assimo Bottura is the patron chef Osteria Francescana, the three- Michelin-star restaurant that’s been named No. 2 on the planet by the most recent S. Pellegrino World’s 50 Best Restaurants Awards. MThe 53-year-old, who cooked for two exclusive 100-person seatings at Orient8 Restaurant at the Mulia Hotel Senayan in Jakarta on March 18 and 19, runs the restaurant in his home town of Modena, in Emilia- Romagna, in Italy. Modena, as Massimo notes, is a place where the slow food movement, which touts local foods and traditional gastronomy, reigns. It's famous for Parmigiano-Reggiano cheese and balsamic vinegar. Massimo has written books about each. Modena is traditional small town where you’re definitely not supposed to mess around with grandma’s recipes, according to Massimo’s New Yorker wife of 20 6 JPLUS April 3, 2016 cover STORy years, Lara Gilmore. Imagine the surprise, then, when Massimo started to present to local diners dishes with names like “The Crunchy Part of The Lasagne” or “Beautiful Psychedelic Spin- painted Veal, Not Flame Grilled”.
    [Show full text]
  • Uncle Jim Malaysian Kitchen Commonly Used Ingredients
    Uncle Jim Malaysian Kitchen COMMONLY USED INGREDIENTS Belacan Asam Paste Buah Keluak Galangal Lemongrass It is commonly in the It is one the ingredients in (Indonesia Black Nut) It has a light fragrance but is It is a perennial and lemon- form of a pressed brick or the sour dishes. Add water Buah keluak is a black nut not spicy. It is commonly use in scented plant. The outer green cake. Not overly ‘fishy’, to extract tamarind (asam) originating from Indonesia, soup and curries. stalks should be discarded, only a tiny amount of this juice. more famously known for the the bottom part of the whitish paste adds sweetness wonderful aroma in one of the stem may be used. Chef Jim Yong hails from George Town situated in the state of Penang, Malaysia. To to meats, intensity to fish Peranakan’s most famous dish. pursue his interest in food and his love of cooking, Jim moved to Kuala Lumpur to & seafood and a ‘kick’ to vegetables like Kangkung gain wider exposure in the culinary world. He spent time working with experienced “I LOVE GOOD FOOD, Belacan. It makes a chefs and learning new skills from “SIFU”(Master) in the art of cooking. flavourful base for sauces and gravies, adding In addition, to explore the essence of Nyonya cooking, Jim worked with the Nyonya I LOVE THE SMELL OF IT, depth and an intriguing communities in Penang, Melaka, acquiring authentic Nyonya cooking techniques. He Turmeric taste that you can’t quite also learn traditional local cuisine in Terengganu and Kelantan. AND THE KITCHEN ALWAYS decipher.
    [Show full text]
  • ST/LIFE/PAGE<LIF-005>
    | FRIDAY, JULY 19, 2019 | THE STRAITS TIMES | happenings life D5 Wong Ah Yoke Senior Food Correspondent recommends Picks LOLLA TASTING MENU PHOTOS: LOLLA, Lolla has debuted some new dishes PARADISE GROUP, and the best way to sample them at ROYAL PLAZA ON Food one sitting is to opt for the tasting SCOTTS, SI CHUAN menu. DOU HUA Five courses will set you back $95 a person and seven courses $125. The two extra courses include a starter of sea urchin pudding which, while not new, is a signature of the restaurant. Comprising two pieces of sea urchin on a small piece of pudding made with squid ink, egg and cream, it is delicious and worth stumping out for. paste is somewhat like yong tau foo What is new is a crab tortellini stuffing. (right) served in a creamy sauce with And I love the dessert of apple cubes of nashi pear and sprigs of tartin, which comes well caramelised chervil. The flavour combination is a and accompanied by a scoop of bit unexpected, but the bits of fruit do amazing wood-smoked ice cream. pair well with the sweet crabmeat WHERE: Lolla, 22 Ann Siang Hill packed firmly in pasta parcels. Other MRT: Telok Ayer/Chinatown dishes I like include a courgette OPEN: Noon to 2.30pm, 6 to 11pm flower stuffed with mackerel and daily. Sunday brunch from 10.30am to prawn in a tomato broth. The seafood 3pm TEL: 6423-1228 SHELLFISH GALORE SICHUAN BUFFET WITH honey sauce and stir-fried sea If you are a fan of shellfish, do check 102 DISHES cucumber with pork liver.
    [Show full text]
  • China Treasures' Latest Offerings
    RAMADHAN BUFFET 2017 (27/5, 30/5, 2/6, 5/6, 8/6, 11/6, 14/6, 17/6, 20/6 & 23/6/2017) MENU 1 Appetiser Thai Som Tum Salad (Live), Sotong Kangkung, Kerabu So Hoon dengan Sotong, Tauhu Sumbat, Kerabu Betik Muda dengan Udang Harimau, Kerabu Nangka Muda dengan Ayam, Kerabu Daun Selom dengan Kelapa Parut, Kerabu Pucuk Paku dengan Daging Salai, Acar Mentah, Acar Buah, Ulam Ulaman Tradisonal (Pegaga, Daun Selom, Ulam Raja, Jantung Pisang, Kacang Botol, Tempe Goreng), Sambal Belacan, Sambal Mangga, Sambal Tempoyak, Cincaluk, Budu, Sambal Gesek, Ikan Bulu Ayam Masin, Ikan Sepat Masin, Ikan Kurau Masin, Ikan Perkasam, Telor Masin, Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadum Live Stall 1 - Soup Sup Aneka Berempah (Bakso Daging, Ayam, Daging, Perut, Tulang Kambing, Tulang Rawan, Ekor, Gear Box) ( Mee Kuning, Bee Hoon, Kuey Teow) Condiments – (Taugeh, Daun Bawang, Daun Sup, Bawang Goreng, Cili Kicap) Roti Benggali Bubur Bubur Lambuk Berherba dengan Sambal Main Dishes Kari Ayam Kapitan, Perut Sapi Masak Lemak Cili Padi, Fried Chilli Crab, Asam Pedas Ikan Pari, Sambal Tumis Petai Sotong, Fried Eggs with Vegetables, Braised Broccoli and Double Mushroom with Crab Meat Sauce, Nasi Minyak Cendawan, Nasi Putih Live Stall 2 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura Udon / Soba & Sukiyaki Live Stall 3 – Western Corner Assorted Pizzas (Margarita, Beef Pepperoni, Frutti Di Mare ), Spaghetti, Penne & Fettuccine with Bolognese, Carbonara and Tomato Concasse Sauce, Grilled Mini Steak with Black Pepper Sauce, Lamb Stew, Mashed Potato,
    [Show full text]
  • Mie Goreng Or 6 at Home
    Season: All Serves: 30 tastes in the classroom Mie Goreng or 6 at home Fresh from the garden: Asian herbs (e.g. coriander, Thai basil, Vietnamese mint), bean sprouts, bok choy or Asian greens, capsicum, carrots, chilli, eggs, garlic, green beans, limes, shallots, snake beans, spring onions This is a classic Indonesian dish using traditional flavours of garlic, chilli, palm sugar and lime. If you like, you can substitute the tofu with chicken, adjust the ingredients to suit the fresh produce available in any season, and experiment with different mixes of Asian greens and herbs – the final flavour is really up to you! Equipment: Ingredients: medium saucepan (if using 4 garlic cloves, peeled dry egg noodles) 2 shallots, roughly chopped metric measuring scales, 1 long red chilli, de-seeded and chopped cups and spoons ½ tsp salt, plus extra to taste clean tea towel 4 eggs chopping board 1 quantity Basic Egg Noodles or 300 g dry noodles cook’s knife 1 tsp sesame oil (if using dry noodles) mortar and pestle 2 tbsp sunflower oil medium mixing bowl 200 g tofu or chicken, chopped bite-size whisk 1 carrot, peeled, and julienned or grated wok (possibly 2) 1 capsicum, thinly sliced egg lifter 8 snake beans or green beans, roughly chopped colander 4 spring onions, sliced diagonally wooden spoon or wok sang ¼ cup thick sweet soy sauce (kecap manis) serving platter ¼ cup light soy sauce 1 tbsp palm sugar 300 g bok choy or Asian greens, roughly chopped 2 cups bean sprouts (optional) 1 large handful of mixed Asian herbs, chopped 2 limes, sliced into wedges What to do: 1.
    [Show full text]
  • Gf-Ur) Our Chef's Specialities Sambal (Spicy Dishes
    APPETIZERS OMELETTES** can take up to 20 mins cooking time. 1. Spring Roll (4 pcs) (Pork) …………$ 9.00 27. Oyster (Chilli optional) (GF) (Pre-order recommended)..$32.80 2. Vegetarian Spring Roll (6 pcs) …………$ 9.00 28. Prawns (GF) …………$26.80 3. Crumb Prawns (4 pcs) (King Prawn cutlets)…….…$12.00 4. Curry Puffs (3 pcs) (Beef) …………$ 9.00 SAMBAL (SPICY DISHES) 5. Curry Puffs (3 pcs) (Vegetable) …………$ 9.00 (Sambal is a combination of dried and fresh spices blended to a smooth paste). 6. Mixed Entree …………$10.00 29. Sambal Prawns (GF-UR) …………$29.80 (2 Spring Rolls, 1 Curry Puff & 1 Prawn Cutlet) 30. Sambal Fish (GF-UR) …………$29.80 31. Sambal Chicken (GF-UR) …………$22.80 SOUPS 7. Chicken Cream Corn Soup (GF) …………$ 8.00 ASSAM (TAMARIND) DISHES 8. Tom Yam Soup (GF) …………$ 8.00 (Tamarind has a sour and tangy flavour and goes well with any seafood) 9. Laksa Soup (GF) …………$10.00 32. Assam Fish Cutlets …………$29.80 ** can take up to 20 mins cooking time 33. Assam Prawns …………$29.80 LAKSA SINGAPURA (GF-UR) 34. Assam Seafood …………$32.80 (Your Choice of Egg noodle, Rice Noodle or mix noodle) (Combination of fish, prawns and calamari) (All Laksa Soup has Dry Shrimp) (extra 50cents for Flat Rice Noodle) 10. Laksa Singapura with Chicken …………$19.80 SERAI (LEMON GRASS) DISHES 11. Laksa Singapura with Prawn …………$19.80 35. Serai Chicken …………$23.80 12. Laksa Singapura with Fish Cake …………$18.80 36. Serai Pork …………$23.80 13. Laksa Singapura with Prawn & Chicken..…$21.80 37. Serai Prawns (GF) …………$27.80 14.
    [Show full text]
  • 14 Places with Quirky Singaporean Fusion Food You Must Try by EMICHOK on MARCH 6, 2016 • ( LEAVE a COMMENT )
    14FEATURED Places with Quirky Singaporean Fusion Food You Must Try 14 Places with Quirky Singaporean Fusion Food You Must Try BY EMICHOK ON MARCH 6, 2016 • ( LEAVE A COMMENT ) First up, what’s fusion food? According to Dictionary.com, fusion food is “any dishes combining ingredients or cooking methods from 2 or more regional or ethnic culinary traditions”. In fact, fusion food is not that distant a concept to Singaporeans. Peranakan cuisine is the perfect example of fusion food, which originated from Chinese-Malay marriages back in the early days by using ingredients from classic Chinese dishes such as pork and garlic, with spices commonly used in Malay dishes such as lemongrass, and belacan (yum!). While Asian-Western fusion cuisines and restaurants are commonly known, what about specifically, Singaporean fusion food? Think nasi lemak risotto, laksa maki, chendol xiao long bao, and chilli crab cheese fries… Local-fusion or confusion? You’d only know if you’ve tried. 1. 49 Seats: Seafood Tom Yum Pasta With its affordable prices and accessible outlets, 49 Seats has increased in popularity over the years. Its original outlet at Kreta Ayer Road opens till 2am from Mondays to Thursdays, and 5:30am on Fridays and Saturdays, thus making it a great supper spot to satisfy those midnight hunger pangs and sudden cravings. Other outlets are located at Bugis+ and Orchard Central. For $14.90 with no GST and service charge, enjoy a generous serving of tom yum pasta topped up with succulent prawns, mussel and clams. Be warned, it is spicy! (Discover More) 2.
    [Show full text]
  • THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed
    THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% 1 ________________________________________________________________ ((()tas"y*indonesian*+ood),o- THE SPICE ISLANDS COOKBOOK: Indonesian Cuisine Revealed __________________________________________Copyri !" #y Ta"ie Sri $ulandari %&'% TABLE OF CONTENTS The Author.................................................................................................................................7 PREFACE....................................................................................................................................8 Indonesian Food Main Ingredients.......................................................................................16 Indonesian Main Kitchen TOOL............................................................................................19 Important spices (The ROOTS, LEAVES, SEEDS and FLOWERS).......................................21 THE ROOTS..............................................................................................................................21 THE LEAVES............................................................................................................................22 THE SEEDS...............................................................................................................................25 THE FLOWERS and LEAVES.................................................................................................28 VEGETABLES in
    [Show full text]
  • Wajah Baru Kbri Kuala Lumpur
    FOLLOW KAMI DI MEDIA SOSIAL facebook.com/kbrikualalumpur twitter.com/kbrikualalumpur instagram/kbrikualalumpur DITERBITKANcaraka OLEH KBRI KUALA LUMPUR www.kbrikualalumpur.org EDISI 1/18 GRATIS (TIDAK DIJUAL) JANUARI, 2018 DUBES RUSDI BPJS GANTIKAN REKOMENDASI KIRANA JAMIN PERAN ASURANSI HP DIBAWAH PENDIDIKAN DI UNTUK LINDUNGI HARGA PPWNI KLANG TKI RM1000 >04 >05 >10 WAJAH BARU KBRI KUALA LUMPUR Duta Besar Rusdi Kirana (berjongkok keempat dari kiri) bersama para mantan Tenaga Kerja Indonesia peserta program pelatihan “Saya Mau Sukses II” di balai pelatihan Kementerian Desa dan Pengembangan Daerah Tertinggal di Ciracas (16/12/2017).(Dok. KBRI KL/Fandhyta) PAGI ini Dewi Detca tidak menyangka layanan tersebut dengan mudah. meningkatkan pelayanan kepada warga penuh. Untuk bulan November, shift jam 6 urusannya memperpanjang paspor di KBRI Sekarang, satu bulan setelah program negara Indonesia. Sejak September pagi menjadi hari Senin dan Selasa saja, Kuala Lumpur menjadi sangat singkat. tersebut diluncurkan, Jamal mengakui 2017, sejumlah inovasi peningkatan dimana antrian pemohon layanan sangat Menggunakan layanan paspor online di banyak teman-temannya yang dapat pelayanan terus diluncurkan, antara lain: banyak. “Awal mulai tugas, jam 6 itu masih http://onlineservice.kbrikl.org/passport memanfaatkan layanan tersebut degan pembukaan 24 jam ruang tunggu KBRI KL gelap. Sudah Subuh sih, tapi baru mulai waktu yang dibutuhkan efektif hanya 10 mudah. “Senang, kawan-kawan saya bagi pemohon layanan, sehingga mereka adzan… Akhirnya ya kita coba jalanin menit untuk foto dan bayar passport. “Jadi sudah memakainya. Tinggal bawa barcode tidak usah menunggu di luar gedung KBRI. saja karena bagian dari pekerjaan kita… gak bisa ijin lama-lama lagi dari kantor”, di handphone atau dicetak di kertas, lalu “Hal ini untuk mengurangi gangguang “, tutur Latif yang juga menjadi produser tutur pekerja professional ini.
    [Show full text]