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1.19 Teaffani Catering All Inclusive Seminar Packages 2018
T Teaffani Catering All Inclusive Seminar Packages Price Inclusive Of : Roll Top Buffet Set Up Melamine Utensil & Stainless Serviette Steel Ware Simple Buffet Decoration Buffet Helpers for Setting Up the Transportation Buffet & Doing the Clean Up MS 1500 : 2009 2 092-03/2014 For Inquiries, please contact us at following: - Email: [email protected] Office: 03 – 5569 8186 Mobile: 010-231 2860 www.teaffani.com COPYRIGHT BY TEAFFANI CATERING 2019 COPYRIGHT BY TEAFFANI CATERING 2018 Teaffani Seminar Menu 1 Tea Break and 1 Lunch Price Inclusive Of : Roll Top Buffet Set Up Melamine Utensil & Stainless Serviette 20 pax - 99 pax RM62 per guest Steel Ware 100 pax - 199 pax RM52 per guest (SET A) 200 pax - 299 pax RM48 per guest 300 pax > Please call in for special rate Simple Buffet Decoration Buffet Helpers for Setting Up the Transportation Buffet & Doing the Clean Up Morning Tea Break Lunch Side select THREE (3) Protein select TWO (2) Vegetables / Side select TWO (2) Steamed Dim Sum Siew Mai Asian Steamed Chicken with Ginger Tangy Potato Salad Signature Curry Puffs Roasted BBQ Sesame Chicken International Salad with Dressing Mini Muffins Fiery Curry Chicken * (mixed garden salad with fresh Deep Fried Japanese Chicken Dumplings Portuguese Sauce Chicken vegetables & in house salad dressing) Baked Croissant with Egg Mayo Stuffing Classic Chicken Rendang Egg Drop Japanese Tofu Baked Croissant with Tuna Stuffing Oriental Style Buttered Chicken with Egg Floss Stir Fry French Bean Baked Croissant with Fluffy Scramble Egg Smokey BBQ Chicken Wings Stir -
Food & Entertainment
Food & Entertainment Food Page 35 fe expose Fuego Lights up KL Skyline Level 23A, The Troika is a hotbed of flavours and fun with Troika Fine Dining presenting Cantaloupe, Claret, Strato and now Fuego. Fuego brings scintillating South American flavours to Kuala Lumpur with flamed, grilled and smoked styles dominating a tantalising menu orchestrated by owners Eddie Chew and Christian Bauer. Elevated views of the floodlit Twin Towers provide a spectacular backdrop to this open-fronted outlet. South America is a continent of many national and regional cuisines and Fuego has selected popular styles and dishes from across the land plus some from neighbouring Mexico and Central America. Diners are encouraged to sample various dishes with sharing plates facilitating the process. Ceviche is available in four ways with barramundi, prawn, snapper and salmon prepared in lime. Grilled watermelon with fried halloumi, pickled tomato and raspberry vinegar is one of the more unique entrées. Enjoy desserts such as banana and salted caramel mini magnum ice cream plus a crunchy cookie and banana cream. Wines and spirits such as rums, tequilas and piscos feature on the beverages list. Like all outlets at Troika, bookings are essential with two seatings at 6pm and 8.30pm. www.troikaskydining.com New Japanese Restaurant at Pullman Bangsar Gohan Japanese Restaurant has just opened in a secluded location on the first floor of the Pullman Kuala Lumpur Bangsar to offer what Chef Hoi claims is traditional Japanese cuisine which, according to him, means serving kaiseki (dégustation) or seasonal dishes. The dynamic young chef trained in Singapore under Chef Hirohashi at Kumo Kaiseki Restaurant and then his passion for authentic Japanese food took him to Japan for two years on-the-job training. -
14346 Inai 2020 E.Docx
International Journal of Innovation, Creativity and Change. www.ijicc.net Volume 14, Issue 3, 2020 The Analysis of Food Symbols in the ‘Serarang’ Ritual of the Melanau Likow Community in Dalat, Sarawak Noor Norazila Inaia, Mohamad Maulana Magimanb*, Norhuda Sallehc , d e f Ahmad Nasir Mohd Yusoff & Mangai Tugau , Septian Aji Permana a,e , Ph.D candidate, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, bSenior Lecturer, Department of Social Science, Faculty of Agriculture and Food Science, Universiti Putra Malaysia Bintulu Campus, Sarawak, Malaysia, cSenior Lecturer, Faculty of Humanities, Arts and Heritage, Universiti Malaysia Sabah, Jalan UMS, 88100 Kota Kinabalu, Sabah, Malaysia, d Senior Lecturer, Department of Government And Civilization Studies, Faculty of Human Ecology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,Malaysia, Universitas PGRI Yogyakarta, Indonesia, Email: [email protected]. The Serarang ritual is a form of performance performed in the Melanau Likow community to be presented to Ipok. The presentation consists of symbolic elements based on each type of food served. These symbolic elements are involved with the belief and cosmological system that surround the lives of Melanau Likow. The main focus of this research is to analyse the symbol of food in the Serarang ritual from the viewpoint of non-verbal communication. This research used an ethnographic approach and the researchers also participated in the ritual. The data was collected through an in-depth interview with the main informant, Tama Kaul, and with the other ritual practitioners. The research was conducted in Kampung Medong, Dalat Sarawak. The data analysis found that the food that was delivered to Ipok had its own meaning and could be interpreted through shape, colour, and the way it was presented. -
Point. Click. Eat. Dineinonline.Com
Point. Click. Eat. dineinonline.com 1 Questions & Answers What is Dine-In? What about drinks? We are a service that allows you to get food deliv- We offer a large variety of sodas in cans or 6-packs. ered from Michiana’s best restaurants! Place your We also offer lemonade, iced tea and bottled water. order with our service and we will make arrange- See back cover for a full drink menu. ments for the restaurant to prepare it and for a driver to deliver it! What hours are you open? How do I order? LUNCH Look through the menus in this book, then call us at (574) 675-9999. A friendly order taker will answer MONDAY - FRIDAY 10:00AM - 2:00PM the phone and guide you through the ordering pro- DINNER cess. Alternatively, visit our website to place your order online: www.dineinonline.com MONDAY - THURSDAY 4:00PM - 10:00PM FRIDAY 4:00PM - 10:30PM How much does it cost? SATURDAY 3:00PM - 10:30PM The restaurants ask that you order a minimum of SUNDAY 3:00PM - 9:00PM $10 worth of food. Restaurant food prices are the same as they would be if you picked up the order What restaurants are available? yourself*. We add a minimal delivery fee, which covers your entire order, no matter how big or Aladdin’s Eatery ..................................................................4 small. Menus and prices are subject to change at Barnaby’s Pizza .................................................................61 any time. To view the most up-to-date menus, visit Beef ‘O’ Brady’s ................................................................14 our website. Between -
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
HALIA RESTAURANT RAMADHAN BUFFET 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018) MENU1 Live Stall 1- Appitizer Thai Som Tum Salad, Kerabu Mangga, Sotong Kangkung (Live) 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 Masin Bulu Ayam, Ikan Masin Sepat dan Ikan Kurau, Ikan Perkasam, Telor Masin Keropok Ikan, Keropok Udang, Keropok Sayur dan Papadhom Live Stall 2 - Mamak Delights Rojak Pasembor with Peanut Sauce & Crackers Live Stall 3 - Soup Aneka Sup 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 Curry Mee with Condiments Bubur - Bubur Lambuk Berherba dan Sambal Main Dishes Ayam Masak Lemak Rebung Stired Fried Beef with Black Pepper Sauce Perut Masak Lemak Cili Padi Ikan Pari Asam Nyonya Prawn with Salted Eggs Sotong Sambal Tumis Petai Stired Fried Pok Choy with Shrimp Paste Nasi Putih Live Stall 4 - Japanese Section Assorted Sushi and Sashimi, Assorted Tempura, Udon / Soba & Sukiyaki Live Stall 5 – Pasta Corner Assorted Pizza (Margarita, Pepperoni, Futi De Mare ) Spaghetti, Penne & Futtuchini with Bolognese, Cabonnara and Tomato Concasse Sauce Live Stall 6 - Sizzler Hot Plate (Assorted Vegetables, Squid, Fish Slice, Clam, Prawn, Mussel, Bamboo Clam) (Sauces: Sweet & Sour, Black Oyster Sauce, Black Pepper & Tom Yam) Live Stall 7 - Steamboat -
Copy of Order Form Oct 2013 New Price Copy
Lulu Nyonya Goodies Sdn Bhd ( 573034-w) Tel : 03 - 9283 8182, 03 - 9282 6182 Fax : 03 - 9283 3182 Email : [email protected] Sweet Savories Unit Price Qty Order Total Unit Price Qty Order Total Customer / Delivery details No. Code Product Name RM Pcs RM No. Code Product Name RM Pcs RM 1 BS-G Batik Sago wt Coconut 0.80 1 CL-G Cara Berlauk 0.80 Customer / Company Name : 2 BB-G Bingka Beras 0.80 2 CB-G Cucur Badak 0.80 3 BP-G Bingka Pandan 0.80 3 LC-G *Lobak Cake 0.80 Contact Person : 4 BT-G Bingka Telur 0.80 4 CPP-G Mini Pulut Panggang 0.80 5 BU-G Bingka Ubi 0.80 5 POP-G Yam Cake 0.80 Tel : Fax : 6 CM-G Cara Manis 0.80 6 PP-G Curry Puff 1.50 7 CNB-G Crispy Nutty Ball - Peanut 0.80 7 YC-G Popiah 1.50 H/P : 8 CNB1-G Crispy Nutty Ball - Red Bean 0.80 9 CS-G Crystal Sago 0.80 Delivery Address : 10 KLK-G Kole Kacang 0.80 11 KB-G Kueh Bakar 0.80 Bake / Cakes 12 KC-G Kueh Cendol 0.80 No. Code Product Name Unit Price Qty Order Total 13 KJ-G Kueh Jagung 0.80 RM Pcs RM 14 KM-G Kueh Kacang Merah 0.80 1 CC-G *Carrot Cheese Cake Slice(min.30 pc ) 2.50 15 KKR-G Kueh Keria 0.80 2 BCC-G *Premium Butter Cake (min.30 pc ) 1.50 Collection / Del. -
The Conceptual Framework of Determinant Factors of Food
International Journal of Business, Economics and Law, Vol. 15, Issue 2 (April) ISSN 2289-1552 2018 THE CONCEPTUAL FRAMEWORK OF DETERMINANT FACTORS OF FOOD EMOTIONAL EXPERIENCE AND OUTCOMES OF INTERNATIONAL TOURIST SATISFACTION: EMPIRICAL STUDY ON MALAYSIAN STREET FOOD Rafatul Haque Rishad ABSTRACT The aim of this paper is to develop a conceptual framework to find out determinant factors of food emotional experience and outcomes of international tourist satisfaction about Malaysian street food. Literature in this study has noticed that, a lot of research has been done on the traditional food sector of Malaysia, compare to a very few on the street food sector especially to attract the foreign tourists and to find out their level of emotional attachment on point of product offering, health issue, atmosphere and service quality of Malaysian street food. Since no validate model has been developed so far, street food vendors are yet to be aware of how to provide quality services to the foreign tourists. Many researchers have found that the food is a major part of tourist attraction, so there may be a possibility of reducing the flow of international tourist in Malaysia near future. Introduction Food is the supreme elements in the tourism sector that acts as a sense of place attraction for travelers (Bessiere, 1998; Cohen & Avieli, 2004; Ryu & Jang, 2006; Seo, Kim, Oh, & Yun, 2013; Luis & Panuwat, 2016; Simon & Wang, 2017; Chen & Huang, 2018) who seek for unusual or extraordinary food experience and different food culture that might not acquire at their home countries. The tourism industry of many developing countries continues to record a steady progress and contribute to nation‟s economy (Yap, C.S., Ahmad, R. -
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. -
Ocs New Menu 2019 4
The House Of Taste Sdn. Bhd. 13, Jalan PJS5/26, Taman Desaria, 46000, Petaling Jaya, Selangor, Malaysia. H Te Bue Men Tel: +603-7772 9026 ; Fax: +603-7772 7302 Contact our sales team at: 016-62037597 Website: www.thehouseoftaste.com V -Vegetarian (with egg & dairy product) VG -Vegan (100% plant based products) •Banana Bread Slice •Fresh Orange Juice PER GUEST BAKERY SAVORY PREMIUM DESSERT BEVERAGE PREMIUM •Mini Swiss Roll •Fresh Guava Juice •Buffalo Chicken Wings •Kuih Onde-onde •Premium Arabica Coffee (Hot) RM20.00 3 - 1 1 •Chicken Boxing with Dips •Sweet Red Bean Sago Soup -Hot •Premium Tea (Hot) 5 Item •Spicy Korean Chicken Drummet** •Sweet Black Glutinous Rice Soup -Hot (Selected of Green Tea, Earl Grey, Chamomile & •Crispy Fried Fish Finger with Dips •Sweet Corn & Wheat Soup -Hot Peppermints) •Chicken Popcorn with Dips •Earl Grey Tea Cream Caramel in Cup RM25.00 •Salted Egg Croissant** •Lemon Pana Cotta in Cup 6 Item 3 1 1 1 •Roti Jala with Chicken Curry •Mini Swiss Roll •Sweet Potato Fries with Dips •Mini Chocolate Brownies RM30.00 •Grill Chicken Mini Burger •Mini Blueberry Cheese Tart 9 Item 4 1 2 2 •Fried Cheesy Rice Ball •Mini Boston Cheesecake •Vietnamese Vege. Roll with Dips •Mini Green Tea Cream Puff •Mix Fruit Rojak •Churros with Cinnamon Sugar** RM36.00 2 •Caramel Cronut** •Bread & Butter Pudding -Hot 4 2 3 (Can Choose 1 type of Fresh Juice 11 Item or Premium Coffee or Tea) •Spicy Mushroom Aglio Olio Spaghetti •Honeydew Sago Dessert -Cold (add RM1/pax) •Vegetable Pesto Penne Pasta •Mango Lassi Dessert -Cold (add RM1/pax) -
Chapter 2: Literature Review
CHAPTER 2: LITERATURE REVIEW 2.1 A new perspective for nutrition: the oral health connection Nutrition and the oral health connection is a relatively new area being explored. Nutrition is a complex science involves not only food and diets, but also makes use of principles from biochemistry, genetics, immunology, physiology and molecular biology to deal with the process of incorporating into the body essential compounds from the trophic environment that cannot be synthesized by human tissues. These disciplines are useful in dealing with the nutrition process at the level of the individual and its tissues. Beyond tissues and organs, nutrition also includes concepts from behavioral science, sociology, economics, agriculture and marketing. These disciplines enter into the expanded domain of nutrition and contribute to the determination of the process by which foods and nutrients are brought to the table of individuals and eventually are incorporated into tissues (Navia, 1995). Many scientists regard the 1940’s and 50’s as the “Golden Era of Nutrition”, when the role of protein, amino acids, vitamins and minerals (particularly new essential trace elements) in the eradication of nutritional deficiencies were discovered. Twenty years later, new contributions from biochemistry and genetics led to the development of molecular biology and its impact on nutrition. In the late 1970s, new scientific evidence gave support to the concept that nutrients were not only essential to growth, development and maintenance of tissues but were also linked to the expression of gene information, the effectiveness of the immune system, the prevention of cell damage and in general to increase resistance to many chronic diseases and even some infectious diseases. -
Breakfast/Hi-Tea Menu
PERFECT MATCH CATERING & EVENT PLT (LLP0012145-LGN) +Bekat & H-Ta Pcae+ M E N U PERFECT MATCH CATERING & EVENT PLT 7 Items BHT 1 BUFFET RM 18/ PAX Savoury [Select One] Mini Chicken Pie Mini Tuna Puff Mini Apple Pie (V) B read Mini Sausage Roll [Select Two] Egg Mayo Burrito Mini Egg Mayo Sandwiches Mini Cheese Sandwiches (V) *Below items only available Spiced Potato Sandwiches (V) from 11am: Mini Chicken Mayo Sandwich Yam Cake Mini Plain Croissant (V) Roti Jala & Potato Curry(V) Assorted Danish Pastries (V) Pulut Inti Potato Curry Puff(V) Mini Quiche Sweet [Select Two] Assorted Mini Swiss Rolls(V) Mini Chocolate Cake(V) B everages Mini Vanilla Cake(V) [Select Two] Mini Banana Cake(V) Coffee Mini Muffins (V) Tea Mini Pandan Layer Teh Tarik Refreshing Detox Water *Below items only available from 11am: Kuih Talam & Kuih Lapis(V) Kuih Ubi Kayu & Seri Muka(V) Mini Pan Cake with S’berry Jam(V) Ang Ku Kuih (V) *(V) - Vegetarian PERFECT MATCH CATERING & EVENT PLT 8 Items BHT 2 BUFFET RM 22/ PAX *(V) - Vegetarian PERFECT MATCH CATERING & EVENT PLT 9 Items BHT 3 BUFFET RM 25/ PAX *(V) - Vegetarian PERFECT MATCH CATERING & EVENT PLT BHT BUFFET CHARGES, TERMS & CONDITIONS Our minimum order is 50 pax. (Price increases for less than 50 pax) Standard Package: Rectangular chafing dish, melamine plates, stainless steel cutlery and disposable cups will be used throughout the event. [1 sets per guest with 30% extra]. Premium Package: Roll top chafing dish, melamine plates, stainless steel cutlery and hi-ball glasses will be used throughout the event. -
Soups Homemade Breads
Salad station Malay Salad Kerabu Perut Tapioca leaf, Shallot, coriander, coconut paste, ginger torch, bird’s eyes chilis Kerabu Mangga Young mango, shallot, birds eye chilis, roasted coconut, Lime juice & dried cuttlefish Achar Masak Carrot, cucumber, red chilis, sesame seed, pineapple, cinnamon stick Chili paste, Papaya pickle salad Young papaya, bird’s eyes chilis, palm sugar Kerabu Ayam Chicken, shallot, coriander, bean sprout, chili Salad Bowl Cucumber, cherry tomatoes, sliced carrot, green pea, sweet corn, iceberg lettuce, lolorosa, capsicum Thousand island, balsamic, lemon dressing, ranch dressing, extra virgin olive oil, salt, pepper Ulam -Ulam Mix local lettuce, pegaga, ulam raja, cucumber, tomato. Jantung pisang, angel bean Pucuk paku, cluster bean Pencecah | Condiments Sambal belacan Chili shrimp paste Air asam Tamarind juice Cili kicap Chili in soy sauce Sup | Soups Sup herbal ayam Double boiled chicken herbal soup Sup tom yam campur Mixed tom yam soup with coriander and lemon grass Homemade Breads Baguette, milk rolls, rye rolls, whole wheat rolls, mini focaccia, mini ciabatta, bread twist, sesame rolls, poppy seed rolls, sour dough, cheese rolls, herb rolls, olive bread , whole wheat loaf, rye tiger loaf. Chinese Wok Wok fried black pepper beef with capsicum Slice beef, black pepper, onion, capsicum Stir fried mixed vegetable with bean curd skin Mixed vegetable, bean curd skin, oyster sauce Sweet and sour chicken Chicken, pineapple and cucumber Noodle Wok fried chay keow teow bean sprout, oyster sauce, Julien carrot, spring onion Dim sum station Selection of dim sum Chinese dim sum (2 types) Shrimp dumpling, Steamed chew chow dumpling Chicken siew mai Noodle station Selection of noodle Soup Curry laksa, chicken soup Condiment Fish ball, fish cake, fried tofu, boil egg, spring onion, cut chili Pickle chili, fried onion, shredded chicken, poached shrimps Sambal chili, soya sauce, light soya sauce, bean sprout, lime wedge.