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Dining Guide2015-2016 Rehoboth Beach-Dewey Beach Chamber of Commerce & Visitors Center The Place for Steaksat the Beach! Premium, dry-aged beef is our speciality. Our menu offers a wide variety of selections including fresh seafood, chops, chicken, pasta and vegetarian dishes. Special signature cocktails, along with our extensive beer and wine list, are the perfect complements to any meal. Whether you are celebrating a special occasion or just a perfect meal out, we invite you to experience our classic, warm atmosphere. Reservations Serving Lunch: Mon.-Sat. Serving Dinner: Daily 302-645-9355 Happy Hours at the Bar: Sun.-Fri. For menu selection, visit www.1776steakhouse.net The Resort Area is Delaware’s Restaurant Menus Applebee’s Neighborhood Bar & Grill ..........2 CCulinaryulinary CCapitalapital Arena’s Famous Deli & Bar ..........................4 Big Fish Market ............................................6 Chairman of the Board, Paul Kuhns and Blue Moon Restaurant .................................8 the Rehoboth Beach-Dewey Beach Café Azafrán..............................................10 Chamber of Commerce & Visitors Center Casa diLeo Italian Restaurant ....................12 are pleased to welcome you to the Resort Cellar Door ................................................14 Area. Dining choices abound at top rated Chick-fil-A .................................................16 restaurants, serving locally grown foods Crab House .................................................6 along with the freshest seafood available Crabby Dick’s ............................................18 which establishes the resort as the The Cultured Pearl .....................................20 “Culinary Capital” of Delaware! Dos Locos ..................................................22 The Dough Roller .......................................26 The Beach Dining Guide represents menus and information Eden Restaurant ........................................28 from many of our award-winning restaurants. To stay in touch, Go Fish! A British Fish + Chip ..................30 visit www.Beach-Fun.com or download the Chamber’s FREE Shop and Seafood Restaurant Mobile App. The Greene Turtle Sports Bar & Grille ........34 Grotto Pizza ..............................................36 For assistance, information and Ivy .............................................................38 coupon books about the Resort Area, Jake’s Seafood House .................................40 stop by the Chamber’s Visitors Center Jam Bistro ..................................................42 located in Rehoboth’s original Railroad Lily Thai Cuisine ........................................44 Station at 501 Rehoboth Avenue in Lupo Italian Kitchen ..................................46 downtown Rehoboth Beach. Mariachi Restaurant ..................................48 Information is always accessible on Nage Bistro & Wine Bar ............................50 the Railroad Station’s loading platform. Whether you have Nicola Pizza ..............................................52 questions, need directions, brochures, maps, coupons or even On the Rocks Waterfront Grill ..................54 quarters, the Visitors Center staff is available year round to Papá Grandes Coastal Taqueria .................47 assist you! Rehoboth Ale House .................................27 Resort Area Calendar of Events .................32 © May 2015. “No part of this book may be copied or reproduced in Rusty Rudder ............................................56 any manner whatsoever without the written permission of the Rehoboth Salt Air ........................................................7 Beach-Dewey Beach Chamber of Commerce.” The Sandcrab Beach Bar .............................15 Semra’s Mediterranean Grill .......................58 Printed by: Delmarva Printing, 410-912-0980 Front Cover Photo Credit: Kevin Fleming Summer House ............................................7 Photo Source: Victoria’s Restaurant Touch of Italy ............................................60 Victoria’s Restaurant .................................64 Woody’s Dewey Beach Bar & Grill ............62 Published by the Rehoboth Beach-Dewey Beach Restaurant Cover Advertisers Chamber of Commerce and Visitors Center 1776 Steakhouse ............. Inside Front Cover Victoria’s Restaurant ........ Inside Back Cover Celebrating 75 Years • 1940-2015 Bethany Blues................. Outside Back Cover 501 Rehoboth Avenue · Rehoboth Beach, Delaware 19971 302-227-6446 · 800-441-1329 · FAX 302-227-8351 www.Beach-Fun.com · Download our FREE app! 1 APPETIZERS NEW SALSA VERDE SHREDDED BRISKET NACHOS NEW SRIRACHA SHRIMP Spicy queso blanco, Jack & cheddar, BBQ spice & Sriracha chile lime pico, sliced fresh jalapeños. 11.00 sauce. 9.00 NEW POT STICKERS NEW CHICKEN QUESADILLA Shrimp & pork-filled wontons, thai Chipotle-lime chicken, salsa verde, peanut & soy dumpling sauces. 8.00 pico. 9.00 NEW SWEET CHILE BRISKET SLIDERS SWEET POTATO FRIES & DIPS Spicy sweet Asian chile sauce, fresh Sriracha chile lime, BBQ bacon diced pineapple. 10.00 ranch & maple-flavored cream cheese sauce. 6.00 SPINACH & ARTICHOKE DIP With hand-cut tortilla chips. 8.00 MOZZARELLA STICKS 0.00 BREW PUB PRETZELS & BEER CHEESE DIP CROSSCUT RIBS White cheddar craft beer cheese dip Choice of honey BBQ, smoky & honey dijon mustard sauce. 8.00 chipotle or spicy sweet Asian chile sauce. Housemade sweet & spicy NEW DOUBLE CRUNCH BONE-IN WINGS pickles. 7.00 Choice of honey BBQ, spicy sweet Asian chile, classic & hot buffalo or NEW KOBE-STYLE MEATBALLS thai peanut sauce. 11.00 Pomodoro sauce, sliced ciabatta & Parmesan blend. 8.00 BONELESS WINGS Choice of honey BBQ, spicy sweet GRILLED CHICKEN WONTON TACOS Asian chile, classic or hot buffalo Spicy chicken-stuffed wonton sause. 10.00 shells, slaw & cilantro. 8.00 BAR SNACKS NEW DOUBLE CRUNCH BONE-IN WINGS NEW CHURRO S’MORES Choice of honey BBQ, spicy sweet Churro twists, toasted Asian chile, classic & hot buffalo or marshmallow & chocolate dip. thai peanut sauce. 5.50 4.00 Get online, use the app NEW HOUSEMADE SWEET & SPICY PICKLES 3.00 NEW POT STICKERS or call in an order. Shrimp & pork-filled wontons, soy CHIPS & SALSA dumpling sauce. 4.00 Hand-cut tortilla chips, salsa verde & chipotle lime salsa. 4.00 SOUP Chicken Tortilla 4.00 GREEN BEAN CRISPERS French Onion 5.00 Battered & fried green beans, lemon Tomato Basil 4.00 aioli. 4.00 Today’s Soup 4.00 SALAD House Salad with bacon 0.00 Small Caesar Salad 0.00 CHOOSE ANY 2 FOR $9.50 CHOOSE ANY 3 FOR $12.50 additional sampler plates only $3 each* APPLEBEES.COM MIX & MATCH ANY APPS OR BAR SNACKS *Maximum 5 plates per sampler order. 2 +* 5ƫ0$.1ƫ.% 5ƫ1*0%(ƫą,)ƫ 3+%0$ƫ/!/+*(ƫ2!#!0(!/ƫĒƫ#.(%ƫ)/$! ƫ,+00+!/ƫ+.ƫƫƫ'! ƫ,+00 Čƫ1*(!//ƫ+0$!.3%/!ƫ*+0! čƫ ƫĒƫ ƫƫĂƫƫƫƫ ƫ 3%0$ƫ$+%!ƫ+"ƫƫƫ$+1/!ƫ$%,/ƫČƫƫ(//% Čƫ ƫ-ġ/,%! ƫ+ƫ.ƫ/3!!0ƫ,+00+ ĨĀ %0%+*( āĩċĀ ƫ".%!/ ƫ ƫĚƫ ƫ ĵƫ Ċƫċƫƫ ĵƫāćċĊĊƫ ƫ ƫŐƫ ƫĊđ ćċĊ ƫƫħƫ ƫŐƫ ƫĊđ ĉċĊ ƫƫħƫ ƫŐƫ ƫƫđ ĊċĊĊ Ċƫƫ+6ċƫ/%.(+%*Čƫ#.%((! ƫ/$.%),Čƫ/),% ALL-IN BURGERS /ƫ1!ƫĒƫ 0(%*ƫ$!!/!/ċƫāĊċĊĊ ƫ ƫ ƫ ŏ ŏ ƫ ƫƫ ƫ ƫ ƫ ƫ ĵƫ ƫƫ ƫƫ ƫ%'(!/Čƫ+*ƫĒƫ+*%+*ƫ/!.! ƫ%*Ď ƫ%*!,,(!ƫ/!.! ƫ%*Ďƫ/,%5ƫ/3!!0 ƫƫ ƫĒƫ ƫ ƫ3+ƫąƫ+6ċƫ/%.(+%*/Čƫ.! ƫ,!,,!.Č ƫƫ)!.%*ƫ(0ƫ ƫƫ(1$+1/!ƫ#.%((!ƫ /ƫ%#*01.!ƫ/1!ƫĒƫ)!.%*ƫ$!!/! ƫ/%*ƫ$%(!ƫ/1!ƫĒƫ 'ƫ$!!/!ƫ+* ƫ&1*ġ/!/+*! ƫ$%'!*Čƫ('!*! )ƫ1/$.++)ƫĒƫ+*%+*ƫ/10h! ƫ%*ƫ3$%/'5 ƫƫ$%'!*ƫ"&%0ƫ.+((1,ƫ ƫ ƫ'%'%*Ěƫ01.'!5ƫ/0'!.ƫƫ +ƫ*ƫ0+,ċƫāĀċĆĀ 0ƫ+,ċƫāĀċĆĀ /ƫ$.%),Čƫ/10h! ƫ+*%+*ƫĒƫ)1/$.++) 3ƫ%0$ƫ#.(%ƫ)/$! ƫ,+00+!/ċƫāĆċĊĊ 3ƫ%0$ƫ.%/,5ƫ.! ƫ,+00+!/ċƫāĈċąĊ ƫƫ ƫƫ ƫƫ ƫ ƫ ġ ƫƫ ƫ ƫ ƫƫ0+)0+ƫ/%(ƫ ƫƫ$%'!*ƫ0+.0%((ƫ ƫ+*ƫ/!.! ƫ%*Ďƫƫ+*ƫ.*$Č ƫ+.0+!((+ƫĒƫ100+*ƫ)1/$.++)/ ƫƫ ĵƫ ƫ.%!/ƫĒƫ/(3ċƫāĊċĊĊ ƫƫ0+ 5Ě/ƫ/+1,ƫ ƫƫ".!*$ƫ+*%+*ƫ ƫ+*ƫĒƫ$! .ƫ$!!/!ƫ+*ƫ0+,ċƫāāċĀĀ /ƫ!.! ƫ%*Ďƫ/)+'5ƫ)5+ƫĒƫ3%//ƫ+* 0ƫ+,ċƫāāċĀĀ ƫ&1*ġ/,%! ƫ/0!'ƫ/!.2! ƫ3%0$ ƫ("ƫ'ƫāĆċĊĊ ƫƫg ƫƫg /ƫ10h! ƫ+*%+*/ƫĒƫ)1/$.++)/ƫ* ƫƫ$+*!5ƫ,!,,!.ƫ$%'!*ƫ0!* !./ƫ ƫ /$.%),ƫ/),%ƫ(%*#1%*!ƫƫ ƫ.%/,5ƫ.! ƫ,+00+!/ċƫāĈċĊĊ ƫƫ0$.!!ġ$!!/!ƫ$%'!*ƫ,!**!ƫ ƫ5ąƫġ$!!/!ƫ)ƫĒƫ$!!/!ƫ3%0$ƫ$+*! ƫƫ ƫƫ ,!,,!.ƫ$%'!*ƫ0!* !./ƫƫ ƫƫ ƫ+*Čƫƫ/1!Čƫ3$%0!ƫ$! .Č !4%ġ.*$ƫ/1!Čƫ+*Čƫ,%+ƫĒƫ ADDITIONS ƫƫ!/.ƫ ƫƫ +ƫ*%+*ƫ/0.%*#/ċƫāāċĀĀ (ƫ!001!ƫ%*ƫƫ$! .ƫ-1!/ %((ċƫāāċĀĀ ƫƫ$+1/!ƫ3%0$ƫ+*ƫ ƫƫ0$%ƫ/$.%), Ĩ+*0%*/ƫ,!*10ƫ/1!ĩƫƫ ƫƫ ƫ ŏƫ ƫ ƫ ƫƫƫƫƫ ƫ gƫ ƫ ƫƫƫƫāċĆĀ ƫƫ/,%*$ƫ3%0$ƫ+*ƫ ƫƫ"%!/0ƫ$%'!*ƫ$+,,! ƫ !001!Čƫ0+)0+Čƫ+*%+*ƫƫ ƫ$%'ġ/(%! ƫ01.'!5ƫ.!/0Čƫ3%//Č ƫ ƫƫƫƫ+Ā*(5 ăƫċĀ )+.! ƫ ƫƫ#.%((! ƫ$%'!*ƫ!/.ƫ Ēƫƫ,%'(!/ċƫĊċĆĀ /ƫ.%.$ƫ$%(!ƫ(%)!ƫ/1!Čƫ/(3Čƫ,+00+ ƫęƫ ƫƫąƫƫċĀĀ ƫƫ+.%!*0(ƫ$%'!*ƫ ƫ ƫ$!!/!ƫċĆĀ ƫ.! ċƫāĀċĆĀ ƫ ƫƫƫƫāċĆĀ ƫ ƫ+*ƫāċĀĀ ƫ ƫƫ ƫƫ ƫ ĈċĀĀƫ ƫ ƫ ƫ ƫƫƫ ƫƫƫ ƫ ƫ$%,+0(!ƫ$%'!*Čƫ$! .Čƫ,%+Č ƫ$%'!*ƫ+.0%((ƫąċĀĀ ƫƫ ƫ ƫƫ ƫ+*0.!(ƫ/0!'Čƫ)!.%*ƫĒƫ."0ƫ!!. 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    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
  • Behind the Bar Pintxos Charcuteria Fish Meat

    Behind the Bar Pintxos Charcuteria Fish Meat

    BOOK OPEN DAILY MON-SUN ONLINE www.salthousetapas.co.uk 12pm-10.30pm BEHIND THE BAR MEAT VEGETABLES GIN BAR Red Sangria Jug £16.95 Glass £6.50 Stornoway black pudding, confit lamb shoulder, Potato tortilla served with aioli £5.95 Bombay London Dry Hampshire £3.80 White Sangria Jug £16.95 Glass £6.50 caramelised onions, quail egg, jus £7.95 Bombay Sapphire (n) Hampshire £3.80 Rose Sangria Jug £16.95 Glass £6.50 Fried bravas potatoes, chunky White Cava Sangria Glass £7.00 Fillet of beef, bone marrow galette, tomato sauce, aioli £5.50 Bosford Rose London £3.80 Rose Cava Sangria Glass £7.00 oyster mushroom, jus £10.95 Whitley Neill Pan fried padron peppers, Rhubarb & Ginger Liverpool £4.00 Selection of Sherries from £4.00 smoked maldon salt £5.95 Chorizo sausage, romesco, fried egg, Larios 12 Spain £4.00 matchstick fries (n) £6.95 Salt House hummus, pomegranate PINTXOS Hendricks Scotland £4.00 & mint pesto, maple caramelised onions, Ampersand Mango & Chilli Spain £4.00 Sweet pickled Guindillas chillies £3.50 Sautéed baby chorizo with honey £5.95 crisp bread £5.95 Gin Mare Spain £4.30 Gordal olives, virgin oil, sea salt £3.95 12oz Pork chop, sobrasada romesco, Deep fried Monte Enebro goats cheese, chilli jam, apple salad £8.50 Boe Passionfruit Scotland £4.30 Salted roasted valencian almonds (n) £3.50 mojo verde (n) £8.95 Santamania Barrel Aged (n) Spain £4.30 Chicory & pear salad, goats cheese mousse, Toast with tomato £2.95 Slow roast chicken, sautéed Pernod wild mustard & walnut dressing (n) £5.95 Liverpool Gin (add manchego for 50p) mushrooms,
  • LB2 Pastry Menu for CS

    LB2 Pastry Menu for CS

    est. 1950 Puffs Ruggles/Turnovers/Scones Coco Puff 1.69 Apple Ruggle 1.99 Blueberry Scone 2.89 Green Tea Puff 1.99 Apple Turnover 3.25 Cranberry Scone 2.89 Azuki Turnover 2.29 Sweet Potato Crescent 2.29 Chocolate Cream Puff 1.69 Apricot Scone 2.89 Cream Puff 1.69 Danishes Squares & Rounds An Pan 2.75 Coconut Danish 2.29 Apple Butter Square 2.29 Apple Danish 2.29 Custard Danish 2.29 Blueberry Cream Square 3.45 Apricot Danish 2.29 Butter Horn 2.39 Choc. Cherry Square 2.29 Blueberry Almond Danish 2.29 Hot Cross Bun 2.19 Cherry Danish 2.29 Raisin Snail Lemon Coconut Square 2.29 2.35 Cinnamon Almond Danish 2.29 Bear Claw Petite Chiffon Square 2.29 2.29 Jello Cream Square 2.89 Donuts Pineapple Round 3.99 Apple Malasada 2.39 Croissant Donut 1.99 Azuki Malasada 2.39 Croissant Donut w/Custard 2.69 Cupcakes Haupia Malasada 2.59 Glazed Donut Twist 1.65 Banana Chantilly Cupcake 2.99 Lilikoi Malasada 2.59 Glazed Donut Ring 1.59 Boston Cream Donut 2.89 French Donut 1.99 Chocolate Oreo Cupcake 2.99 Chocolate Cake Donut 2.19 Plain Cake Donut 1.65 Rocky Road Cupcake 2.99 Cinnamon Cake Donut 2.19 Twist Donut 1.65 Guava Filled Cupcake 2.99 Cinnamon Twist 1.99 Poi Mochi Donut 1.79 Red Velvet Cupcake 2.99 Maple Bacon Donut 2.89 Ensemada 2.79 Decorated Cupcake 2.99 Long John 2.69 Blueberry Streusel Muffin 2.99 Other Pastries & Cookies Rolls Banana Boat 4.55 Butter Tea dozen 6.25 Bread Pudding 2.29 Chocolate Chip dozen 4.75 Ham & Cheese Roll 3.15 Cheesecake w/Berries 7.85 Chocolate Drop dozen 4.99 Chocolate Croissant 2.69 Hot Dog Roll 3.15 Lady Fingers dozen 6.75 Chocolate E’clair 2.99 Oatmeal/Raisin/Nuts(5 pc) 5.25 Ham, Onion, Bacon Roll 3.15 Corn Bread 1.99 7.39 Pepperoni Pizza Roll 2.99 Croissant Ham & Cheese 3.65 Palm Leaf dozen Peanut Butter dozen 6.99 Tuna & Ham Roll 3.15 Custard Cream Horn 3.45 Fruit Basket w/ Custard 3.75 Russian Tea dozen 4.99 Green Tea Roll 2.59 Napoleon 4.85 Sesame Cookies dozen 6.50 Guava Roll 2.59 Brownies dozen 6.95 Shortbread Cookies dozen 5.55.
  • Sizzlethe American Culinary Federation Quarterly for Students of Cooking

    Sizzlethe American Culinary Federation Quarterly for Students of Cooking

    SPRING 2014 sizzleTHE AMERICAN CULINARY FEDERatION QUARTERLY FOR STUDENTS OF COOKING develop vegetable explore the rediscovery business skills cuisine of England menu trend sizzle features The American Culinary Federation NEXT Quarterly for Students of Cooking 16 Minding Your Own Publisher IssUE American Culinary Federation, Inc. Business Skills • Chefs reveal their best career-beginning Editor-in-Chief Beyond cooking, plan to learn as much as you can decisions. Jody Shee about spreadsheets, profit-and-loss statements, math, • Learn the latest snack trends. Senior Editor computer programs and marketing in order to succeed. • Discover what it takes to Kay Orde 22 Veggie Invasion run a food truck. Senior Graphic Designer David Ristau Vegetables are becoming increasingly important on restaurant menus, especially as variety expands Graphic Designer and consumers become more health-conscious. Caralyn Farrell Director of Communications 28 Food Companies Hire Chefs Patricia A. Carroll Discover why the employee turnover rate is so low among chefs who work in corporate Contributing Editors positions for food manufacturers. Rob Benes Suzanne Hall Ethel Hammer Karen Weisberg departments 16 22 28 Direct all editorial, advertising and subscription inquiries to: American Culinary Federation, Inc. 4 President’s Message 180 Center Place Way ACF president Tom Macrina, CEC, CCA, AAC, discusses seizing all opportunities. St. Augustine, FL 32095 (800) 624-9458 [email protected] 6 Amuse-Bouche Student news, opportunities and more. Subscribe to Sizzle: www.acfchefs.org/sizzle 8 Slice of Life For information about ACF Jennifer Heggen walks us through a memorable day in her internship as pastry commis certification and membership, at Thomas Keller Restaurant Group’s Bouchon Bistro/Bakery in Yountville, Calif.
  • Amazing Gastronomy of Thailand

    Amazing Gastronomy of Thailand

    Amazing Gastronomy Amazing Tastes of Thailandof Thailand CONTENTS Discover the amazing tastes of Thai cuisine 4 Explore the exotic flavours of Thai cuisine 7 Thai Rice … Thai Way of Life 13 The use of Thai herbs in Thai cooking 14 Thai Fruits 16 Thai Desserts 19 Thai Beverages 21 Discover non-Thai culinary delights in Thailand 21 Street Food in Thailand 22 Dining in Paradise 26 Learning to cook Thai cuisine 28 Recipes of famous Thai dishes 35 Discover the amazing tastes of Thai cuisine Discover the amazing tastes of Exquisite culinary heritage Thai cuisine Thai food is known for its flavours and use of herbs, Thailand is considered a ‘paradise’ not only for its spices, and market-fresh ingredients. An exciting breathtaking beauty and inspiring culture but also combination of five fundamental tastes – hot, for its culinary brilliance. From the dynamic lifestyle of sweet, sour, salty, and bitter – brings contrasting yet Bangkok to the serene seaside towns in the South and complementary flavours and textures to each dish. tranquil villages along the Mekong River, Thai cuisine Coconut milk, seafood, and fruit also play a key part in is as rich and diverse as its culture. Uniquely crafted Thai cuisine. The essence of authentic Thai cuisine lies to appeal to all tastes, Thai food combines the best of in its herbs and spices and they have contributed to flavours, textures, colours, and presentation. Add this to the making of time-honoured dishes that reflects the the country’s wealth of ancient cooking secrets and Thai true spirit of Thailand. hospitality and you find a culinary treasure trove that The art of Thai cooking consists of a unique local offers an enriching and memorable dining experience.
  • Thai Take Away

    Thai Take Away

    THAI TAKE AWAY Tlf: 45 86 01 04 www.thaitakeaway2970.dk Rungstedvej 5, 2970 Hørsholm SOUP Nr 1: Tom yom; Nr 11: Phat priew warn; Classic Thai soup seasoned with Fried with sweet & sour sauce and vegetables lemongrass, lime leaves and coriander. With chicken ................................................... 99,- With chicken ................................................... 59,- With beef...................................................... 109,- With king prawns............................................. 69,- With duck/ salmon/ king prawns .................. 129,- Nr 2: Tom Kha; Nr 12: Phat nam nam hoi; Classic Thai coconut milk soup spiced with Fried with oyster sauce and vegetables lemongrass, lime leaves and coriander. With chicken ................................................... 99.- With chicken ...................................................59,- With beef ...................................................... 109,- With king prawns.............................................69,- With duck/ salmon/ king prawns ................... 129,- STARTER Nr 13: Phat gra-thiem prik thai; Nr 3: Phak tod; Fried with garlic, pepper, coriander and vegetables Deep fried season vegetables with sweet chili With chicken ................................................... 99.- sauce . .............................................................. 55,- With beef ...................................................... 109,- With duck/ salmon/ king prawns ................... 129,- Nr 4: Todman kaopod; Thai spiced corn meatballs with sweet chili
  • Profile of a Burma Frontier

    Profile of a Burma Frontier

    PART - 2 HISTORY OF THE ZO Ml (CHIN) RACE "The Chin is of interest, because he reveals the material out of which Buddhism and civilisation have between them evolved the Burmese people; the Chin, in short, is the rough wood out of which the Burman has been carved". — "The Silken East", by V. C. Scott O'Connor THE Chin Hills Gazetteer recorded the facts that Zo (Chins) and the so called Kukis were one and the same race and that Soktes, Yos and Kamhaus were one people. It further summarized the fact that all belong to one and the same Kuki race. Had the word Kuki been changed to Zo at that time, the right word for calling the various tribes and clans of the Zo race inhabiting the areas joining Burma, East Pakistan and Assam would have been answered a long time ago. This publication was rare for a long time and was not available to later authors on the various races of Burma. "There can be no doubt that the Chins and the Kukis are one and the same race, for their appearance, manners, customs, and language all point to this conclusion". The Chin Hills Gazetteer 1896 chap xii pp 135. "Sections of the Chins who have migrated into Burma from the Tibetan plateau almost in a straight line down south are to be found from the Somra Hill Tracts down Cape Negrais. The Chins, the people living in the northern Chin Hills believed then mostly that their foremost fathers settled in Cimnuai, Saizing from where they spread to other places in the Chin Hills.