Sa-Ten Menu 2020

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CURRY BOWLS R I C E B O W L S Japanese style curry served over rice with assorted rice, assorted seasonal vegetables, seasonal vegetables & fukijin-zuke (pickled vegetables) ringo kimchi, kale salad & marinated egg* CRISPY TOFU 1 3 CRISPY TOFU 1 3 teriyaki & cilantro sauce, walnuts, onions teriyaki & cilantro sauce, walnuts, onions CHICKEN KATSU 1 4 CHICKEN KATSU 1 4 panko, tonkatsu & tartar sauce, green onion panko, tarter & tonkatsu sauce, green onion CHICKEN KARA-AGE 1 4 CHICKEN KARA-AGE 1 4 choice of teriyaki sauce (gluten free) or choice of teriyaki sauce (gluten free) or spicy samurai sauce spicy samurai sauce GRILLED TARE CHICKEN 1 4 tare sauce & sansho pepper GRILLED TARE CHICKEN 1 4 tare sauce & sansho pepper VEGETARIAN 1 2 mixed seasonal vegetables VEGETARIAN 1 2 mixed seasonal vegetables K A L E S A L A D carrots, onions, seasonal fruit, walnuts, white balsamic vinaigrette with... chicken katsu 1 2 grilled tare chicken 1 2 grilled vegetables 9 chicken kara-age 1 2 crispy tofu 10 all made on Japanese white bread choice of Add two sides to any toast for $5 SIDES Koshihikuari rice or anchovy toast, N O R I T A M A 8 $ 4 E A C H plus two sides egg & Japanese mayo spread, CRISPY TOFU mozzarella, green onions, MACARONI PLATES T E R I Y A K I 1 4 sesame seeds, dried seaweed F U J I S A L A D teriyaki & cilantro sauce, apple, carrot, walnuts, onions EGG, BACON cucumber, Japanese mayo, yogurt, parsley & S A U S A G E 8 CHICKEN KATSU 1 5 panko, tonkatsu & tartar sauce, egg & Japanese mayo spread, JAPANESE CURRY green onions mozzarella, fennel, parsley sweet & savory golden curry CHICKEN SRIRACHA popular in japan & it's vegan! K A R A - A G E 1 5 SMOKED SALMON 8 K A L E S A L A D choice of teriyaki or carrots, onions, spicy samurai sauce TOASTSSriracha mayo, mozzarella, white balsamic green onion, dried seaweed vinaigrette GRILLED TARE CHICKEN 1 5 ANCHOVY GARLIC 5 POTATO SALAD carrot, edamame, tare sauce & sansho pepper anchovy garlic oil, mozzarella Japanese mayo, yogurt, parmesan, p a p r i k a VEGETARIAN 1 2 HONEY BUTTER 5 mixed seasonal vegetables COLD SANDWICHES ADD IT ON... (also available in our cold case) POTATO WEDGES 5 EGG SALAD SANDWICH 7 oyster mayo or cilantro sauce egg & Japanese mayo spread, cucumber, karashi mustard RINGO KIMCHI 3 CHICKEN KATSU SANDWICH 9 HOMEMADE PICKLES 3 panko fried chicken thigh, cabbage, japanese mayo, karashi mustard, tonkatsu sauce STEAMED KOSHIHIKARI RICE 3 ADDITIONAL SAUCES 1 oyster mayo cilantro sauce (gf/veg) Japanese mayo (gf/veg) tartar sauce (gf/veg) anchovy garlic oil (gf) samurai sauce (gf/veg) want to add extra protein? Just ask and we can help gluten-free, but not a dedicated GF kitchen substitutions politely declined vegetarian- ask your barista about vegan options *consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness.

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Yakitori Chicken Skewers
So popular are these chicken kebabs that in their home country of Japan they have whole take-out shops – or yakitoriya – dedicated to serving them. This version is flavoured with a classic soy-based tare sauce. It’s traditional to cook these over a charcoal grill, and a barbecue is certainly the best way flavour-wise, but a ridged griddle pan on the hob will also give you pretty tasty results. Yakitori chicken skewers MAKES 8 SKEWERS, SERVING 4 For the tare sauce, add all the ingredients to a small saucepan set over a medium- low heat and bring to the boil. Allow to simmer steadily until reduced by half in 600g chicken thigh fillets, cut volume, about 15–20 minutes. Divide between 2 small dishes and set aside to cool. into 3cm cubes One dish is used as a dipping sauce, the other to glaze the skewers as they cook 6 spring onions, cut into 2cm – dividing them prevents contamination from the raw meat as you are brushing lengths with the glaze. 1 tablespoon vegetable oil Thread the chicken and spring onions on to the skewers and brush all over with a for the tare sauce little vegetable oil. 100ml soy sauce 100ml mirin Fire up a barbecue until hot, or set a large ridged griddle pan over a high heat on 100ml sake the hob, then lay on the kebabs. Take one of the bowls of sauce and, using a brush, 1cm piece fresh root ginger, glaze the top of the kebabs. After a couple of minutes turn the kebabs over and finely grated brush with more sauce.
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Sopas Y Pastas
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Renkon Food Menu Feb2019 ENGLISH
RENKON SIGNATURE SKEWERS 1 / 3 SKEWERS SIGNATURE 1 3 1 3 TERIYAKI CHICKEN THIGH 55 / 140 KING OYSTER MUSHROOM 55 / 120 MAYO, SHICHIMI FURIKAKE CHICKEN ACHILLES 60 / 160 BABY OCTOPUS 45 / 120 SHICHIMI KEWPIE MAYO, OKONOMI SAUCE PORK MEATBALL 65 / 160 HOKKAIDO SCALLOP & BACON 140 / 310 EGG YOLK, TARE SAUCE PONZU, SHICHIMI LIMITED CHICKEN OYSTER 95 / 250 A4 WAGYU 395 / 890 LEMON KAGOSHIMA WAGYU, SALT, WILD PEPPER 1 3 1 3 CHICKEN THIGH 55 / 140 BABY SQUID 70 / 160 LEMON, SHICHIMI SPICY TERIYAKI, RENKON SEASONING CHICKEN WINGS 60 / 160 SALMON 130 / 300 LEMON, SHICHIMI IKURA, TATAKI SAUCE CHICKEN SKIN 30 / 70 TIGER PRAWN 95 / 250 LIME, SAKE, SALT LEMON, SHICHIMI CHICKEN GIZZARD 30 / 70 OKRA 35 / 80 GARLIC CHIPS, TARE SAUCE TOMATO, GARLIC MISO CHICKEN HEART 30 / 70 EGGPLANT 65 / 150 GINGER & SCALLION OIL HOUSE MISO PORK BELLY 60 / 160 MISO, KARASHI DEFINITIONS RENKON : "LOTUS ROOT" IN JAPANESE, REFERENCE TO THE NATIONAL FLOWER OF VIETNAM PORK RIB 60 / 160 AS WELL AS OUR TEAMS DEEP ROOTS IN THE COUNTRY NEGI, TARE SAUCE SHICHIMI: COMMON JAPANESE SPICE MIXTURE CONTAINING SEVEN INGREDIENTS TARE SAUCE: SAUCE OF SOY, SAKE AND MIRIN USED IN YAKITORI GRILLING FURIKAKE: JAPANESE RICE SEASONING CONTAINING SESAME, DRIED FISH, SALT MIXED SKEWERS 3 SKEWERS 1 EACH KEWPIE: JAPANESE MAYO OKONOMI: UMAMI PACKED SAUCE WITH KETCHUP, SOY, WORCESTERSHIRE KAGOSHIMA: PREFECTURE ON THE ISLAND OF KYUSYU KNOWN FOR ITS MARBLED BEEF VEGETABLE SKEWERS 110 KARASHI: JAPANESE MUSTARD, VERY SPICY! OKRA / EGGPLANT / KING OYSTER MUSHROOM NEGI: JAPANESE ONION VARIETY SIGNATURE
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Festive Celebrations at Marina Bay Sands Award-Winning Restaurants Roll out Themed Parties, Festive Feasts and Holiday Treats for the Year-End Season
FOR IMMEDIATE RELEASE Festive celebrations at Marina Bay Sands Award-winning restaurants roll out themed parties, festive feasts and holiday treats for the year-end season Singapore (14 November 2018) – Usher the holiday season with festive feasts and delights at Marina Bay Sands, as the integrated resort presents an exciting line-up of Thanksgiving, Christmas and New Year’s Eve specials. Marina Bay Sands will unveil its first-ever Pop-up Christmas Market on 1 and 2 December. Start the festive gifting session early and take your pick from an array of festive goodies, gourmet ingredients and brand merchandise from 12 signature restaurants at Marina Bay Sands. Visitors can bring home gourmet delicacies like foie gras terrine from db Bistro & Oyster Bar, handmade pastas from Nostra Cucina and Yakitori tare sauce from Adrift; as well as sweet treats from Bread Street Kitchen, CUT, LAVO, Spago, Renku and SweetSpot. Children can also look forward to fun games and activities, such as a bouncy castle and a DIY handicraft booth where they get to decorate their own holiday ornaments. Visitors are welcome to take photos with Santa Claus at Santa’s Grotto, and soak in the festive atmosphere with free popcorn, cotton candy, and live Christmas carol performances. The Pop-up Christmas Market will be held at Sands Expo and Convention Centre foyer (outside Halls A - C), from 12pm to 8pm on 1 December (Saturday), and 10am to 6pm on 2 December (Sunday). For more information, please visit https://www.marinabaysands.com/restaurants/festive-dining.html. December Weekday Festive Treats (3 – 24 December) From 3 to 24 December, signature restaurants at Marina Bay Sands will herald the holiday season with 16 different weekday specials, ranging from an exclusive three-course menu at CUT by Wolfgang Puck (12 Dec; S$100++), to 1-for-1 beverage flight pairings at Club55’s Flights of Fancy (14 Dec) and a complimentary hamper worth S$200 at Waku Ghin (20 Dec).
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