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Shrimp Stir Fry
SHRIMP STIR FRY Makes 2-3 servings | 30 minutes 2 Tablespoons peanut or sesame oil 1 large or 2 medium carrots 2 stalks of celery 1 pound small shrimp, peeled and deveined 1 small red onion, sliced (optional) 2 Tablespoons Sambal Oelek 1 Tablespoon ABC Sweet Soy Sauce Salt to taste Herbs to garnish instructions 1. Peel and slice the carrots into diagonal wheels - roughly a quarter inch thick. Slice the celery into diagonal quarter inch slices and set aside. 2. Peel and slice the onion and set aside separately. 3. In a large wok or deep frying pan, heat up the oil and add the carrots. Turn the heat down, cover the pan with a lid and let the carrots cook for four-five minutes or longer until they are soft. 4. Raise the heat of the pan again, add the celery and stir fry for two-three minutes until the celery is slightly cooked. 5. Add the raw shrimp and red onion continue cooking on high heat stirring rapidly. 6. Add the Sambal Oelek and soy sauce and within two minutes, turn the heat off. Even if some of the shrimp appear to not be cooked, they will finish cooking while resting. 7. Serve garnished with herbs. notes & variations When adding the two sauces, add a tablespoon of peanut butter or chopped peanuts for added flavor. Add two-three cups of chopped spinach or watercress leaves to the stir fry before turning the heat off. Sambal Oelek is a fresh ground chili paste and the sweet soy sauce is made by ABC (Heinz) brand. -
Singapore Singapore
26 February 2014 Trade Marks Journal No. 012/2014 TRADE MARKS JOURNAL TRADE MARKS JOURNAL SINGAPORE SINGAPORE TRADE PATENTS TRADE DESIGNS PATENTS MARKS DESIGNS MARKS PLANT VARIETIES © 2014 Intellectual Property Office of Singapore. All rights reserved. Reproduction or modification of any portion of this Journal without the permission of IPOS is prohibited. Intellectual Property Office of Singa pore 51 Bras Basah Road #04-01, Manulife Centre Singapore 189554 Tel: (65) 63398616 Fax: (65) 63390252 http://www.ipos.gov.sg Trade Marks Journal No. 012/2014 TRADE MARKS JOURNAL Published in accordance with Rule 86A of the Trade Marks Rules. Contents Page 1. General Information i 2. Practice Directions iii 3. Notices and Information (A) General xvi (B) Collective and Certification Marks xlvi (C) Forms xlvii (D) eTrademarks liii (E) International Applications and Registrations under the Madrid Protocol lv (F) Classification of Goods and Services lxi (G) Circulars Related to Proceeding Before The Hearings And Mediation Group (formerly known as Hearings And Mediation Division) lxxxv 4. Applications Published for Opposition Purposes (Trade Marks Act, Cap. 332, 1999 Ed.) 1 5. International Registrations filed under the Madrid Protocol Published for Opposition Purposes (Trade Marks Act, Cap. 332, 1999 Ed.) 204 6. Changes in Published Applications Errata 384 Application Published but not Proceeding under Trade Marks Act (Cap. 332, 1999 Ed.) 385 Trade Marks Journal No. 012/2014 Information Contained in This Journal The Registry of Trade Marks does not guarantee the accuracy of its publications, data records or advice nor accept any responsibility for errors or omissions or their consequences. Permission to reproduce extracts from this Journal must be obtained from the Registrar of Trade Marks. -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
7 GFUR Grilled Pork Spring Roll | 7 Crispy Imperial R
APPETIZERS Banh Xeo Sizzling Pancake | 12 Coconut flavored crepe with filet mignon, shrimp, fresh herbs and bean ENTREES sprouts (All entrees are served with a side of jasmine rice) Shrimp or Tofu Spring Roll | 7 GFUR Shaken Beef ~ | 20 Rice paper mixed greens, mint, cilantro and served with peanut sauce Cubed filet mignon sautéed with onions served on a bed of watercress Grilled Pork Spring Roll | 7 *Clay Pot Chicken | 15 GF Rice paper mixed greens, mint, cilantro and served with fish sauce Chicken with caramelized garlic sauce and fried shallots Crispy Imperial Roll Lettuce Wraps | 10 GF *Spicy Basil Chicken 15, Shrimp 16, Seafood Eggroll with shrimp, pork, taro, carrots, woodier mushroom, and glass 18 Sautéed with onions and basil noodle served with vermicelli and lettuce *Stir Fry Lemongrass Beef, Chicken or Tofu | 15 Seafood Pork and Shrimp Eggrolls | 8 17 Sautéed with onions Deep fried with shrimp, pork, taro, carrots, woodier mushrooms, and Grilled Pork with Rice | 13 GF glass noodle Marinated Grilled pork with pickled radish and carrots and a side of Chicken Eggrolls or Tofu Eggrolls | 8 special house sauce Taro, carrots, woodier mushrooms, and glass noodle *Curry Chicken, Tofu, or Shrimp | 15 GF Shrimp Eggrolls | 8 *Goat Curry| 18 With carrots, eggplant, taro, shallots and red Seasoned shrimp wrapped in egg roll paper chili pepper Crispy Battered Shrimp 8 *Clay Pot Salmon | 18 GF Tempura battered shrimp with sweet and sour sauce Sushi grade salmon with caramelized garlic sauce and fried shallots Salt and Pepper Gulf Shrimp |12 -
Recipe: Singapore Satay + Spicy Peanut Sauce
Recipe: Singapore Satay + Spicy peanut sauce The recipe shows you how to make juicy and tender marinated meat on skewers along with a sweet and savoury peanut sauce. For satay 2 lbs boneless and skinless chicken quarters 3 tablespoon coconut or choice of cooking oil ½ tablespoon salt (or to taste) 1 tablespoon honey (or choice of sweetener) Bamboo skewers, soaked in cold water for 3 hours (or overnight) -> omit this if making as a chicken chop For Marinade (A): 2 garlic cloves, peeled 6 shallots, peeled 2 stalks of lemongrass (white part only) or juice of ½ lemon and lemon zest 1 knob (3 cm or 1 inch) of ginger 1 knob (3 cm or 1 inch) turmeric, chopped or 2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon ground cumin To serve with: 1 cucumber, cut into small pieces 1 red onion, quartered Tip: You can soak the bamboo skewers while the meat is being marinated as it takes the same amount of time Tip: For better flavours, you can toast ground spices in a dry skillet over medium-low heat and stir frequently till they become fragrant and darken slightly. Watch that it doesn’t burn! Steps: 1) Blend ingredients for marinade in a food processor 2) Slice chicken into bite-sized quarters around 3cm in length 3) Combine chicken and marinade together, add the honey and salt. Stir to mix well. Leave to marinate in fridge for 3-6 hours (preferably overnight). Thread three or four pieces of meat into each bamboo skewer 4) Grill the satay skewers on medium heat until meat begins to brown. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Dinner Menu 世外桃源精选套餐 6-Course Special Set Menu
晚餐菜单 Dinner Menu 世外桃源精选套餐 6-Course Special Set Menu $128 每位/person (至少两位 / min. 2 persons) 六头精选鲜鲍鱼配日式活虾 Braised Australian 6-Head Abalone with Crispy Japanese Style Prawn 招牌老火汤 Chef’s Special Daily Soup 古法黑豚茸肉蒸鳕鱼扒 Steamed Atlantic Cod and Shredded Kurobuta Pork 本地辣椒山芭鸡扒 Kampung Chicken Fillet in Singapore Style Chili Sauce 野菌榄菜炒饭 Wild Fungus Wok-fried Rice with Pickled Olive Vegetables 芝麻黑糯米雪糕 Black Sesame Paste with Black Glutinous Rice and Ice Cream Prices are subject to prevailing service charge and government tax. Please notify our service associates if you have any special dietary requirements or food allergies. 价格需加收服务费和政府消费税。如果您有任何特殊的饮⻝要求或⻝物过敏,请通知我们的服务⼈员。 八道品味套餐 8-Course Premium Set Menu $168 每位/person (至少两位 / min. 2 persons) 六头精选鲜鲍鱼配日式活虾 Braised Australian 6-Head Abalone with Crispy Japanese Style Prawn 滋补花胶竹笙炖雪梨汤 Double-boiled Fish Maw Soup with Bamboo Fungus and Tianjin Snow Pear 秘制X.O.酱炒北海道带子 Stir-Fried Hokkaido Scallop in Special X.O. Sauce 有机番茄煎东星斑件 Pan-Fried East Star Grouper with Organic Potatoes 花雕酒鸡扒 Marinated Chicken Fillet in Hua Tiao Wine 野菌炒芥兰 Wok-fried Wild Fungus and Hong Kong Kai Lan 腊味盅仔饭 Mini Claypot Rice with Preserved Chinese Sausage 海燕窝杨枝甘露雪糕 Mango Pomelo Sago Cream with Sea Bird’s Nest and Ice Cream Prices are subject to prevailing service charge and government tax. Please notify our service associates if you have any special dietary requirements or food allergies. 价格需加收服务费和政府消费税。如果您有任何特殊的饮⻝要求或⻝物过敏,请通知我们的服务⼈员。 家乡海鲜小炒 Seafood, Meat, Poultry 六头精选鲜鲍鱼配日式活虾 $88 位 per person Braised Australian 6-Head Abalone with Premium Sea Cucumber 精选鲜鲍鱼配香煎鹅肝 $68 位 per person Braised Australian Abalone with Pan-fried Foie Gras 头抽莴笋香煎鳕鱼件 $35 位 per person Pan-fried Fillet of Atlantic Cod with Celtuce in Superior Soy Sauce X.O. -
是日海鮮 (時價) TODAY’S LIVE SEAFOOD (MARKET PRICE) 龍蝦 Lobster 星班 Coral Trout
是日海鮮 (時價) TODAY’S LIVE SEAFOOD (MARKET PRICE) 龍蝦 Lobster 星班 Coral Trout 肉蟹 Mud Crab 三刀 Morwong 黃金蟹 Snow Crab 青衣 Parrot Fish 鮮鮑魚 Abalone 明鰽 Barramundi 鮑魚仔 Baby Abalone 生蠔 Oyster 無沙蜆 Live Pipi 帶子 Scallop 製法 RECOMMENDED COOKING STYLES 刺身 Sashimi 清蒸 Steamed 金沙粉絲 Hot pot with Vermicelli 金衣 Egg Yolk 薑蔥 Ginger & Shallot 咖喱 Curry 星洲辣椒 Singapore Chili Style 蒜子牛油 Garlic Butter 椒鹽 Salt & Pepper 黑椒 Black Pepper 花雕 Chinese Rice Wine X0 醤 XO Sauce Black Pepper & Butter 越式 1 頭盆 ENTRÉE 三色炸盤 Deep Fried Mixed Entrees (3 pcs) $8.80 蝦餃(蒸/炸) Deep Fried or Steamed Prawn Dumpling (4 pcs) $8.30 點心 (蒸/炸) Deep Fried or Steamed Dim Sim $7.80 春卷 Spring Rolls (Pork or Veg) (4 pcs) $7.80 吉列蝦 King Prawn Cutlets (4 pcs) $17.80 海鮮生菜包 San Choy Bow (Seafood) (2 pcs) $12.80 生菜包 San Choy Bow (Pork, Chicken or Veg) (2 pcs) $10.80 拍黃瓜 Cucumber with Garlic Salad $6.80 脆炸花生 Deep Fried Peanuts $3.80 湯羹 Soup (Per Person) 雞蓉粟米羹 Chicken Sweet Corn Soup $6.80 蟹肉粟米羹 Crab Meat Sweet Corn Soup $8.80 海皇豆腐羹 Seafood Bean Curd Soup $8.80 酸辣湯 Hot and Sour Soup $8.80 雲吞湯 Wonton Short Soup $6.80 什會雲吞湯 Combination Wonton (Short) Soup $14.80 瑤柱魚肚羹 Dry Scallop & Fish Maw Soup $12.80 蟹肉魚肚羹 Crab Meat & Fish Maw Soup $14.80 紅燒鷄絲翅 Shark fin Chicken Soup $23.80 2 海鮮類 SEAFOOD 美極干煎大蝦皇 Pan Fried King Prawns in Shell $38.80 蒜茸開邊蒸蝦皇 Steam King Prawns in Shell with Garlic $38.80 金衣蝦球 Fried King Prawns Coated with Duck Egg Yolk $34.80 椒鹽蝦球 Salt and Pepper King Prawns $32.80 蜜糖蝦球 Honey King Prawns $32.80 翡翠蝦球 Braised King Prawns with Vegetables $32.80 四川蝦球 Braised King Prawns Szechuan Style (Hot) $32.80 蝦球芙蓉 -
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. -
Types of Sausage
Types of Sausage There are five varieties of sausages that are available in the commercial market. - Fresh sausage (e.g.: Brokwurst) - Cooked sausage (Mortadella) - Cooked-smoked sausage (Bologna, Frankfurters, Berliners) - Uncooked-smoked sausage (Kielbasa – the Polish sausage, Mettwurst) - Dry/semi dry sausage (Salami) SOME FAMOUS SAUSAGES: 1. ANDOUILLETTE French sausage made of pork, tripe and calf mesentery. 2. BERLINER from Berlin, made of pork and beef, flavored with salt and Sugar 3. BIERSCHENKEN a German sausage containing ham or ham fat + peppercorns and pistachio 4. BIERWURST a German beef and pork sausage flecked with fat and smoked. 5. BLACKPUDDING/BLOOD SAUSAGE there are many versions of this sausage or pudding, made out of pigs blood. The British one has oatmeal. The German version is called Blutwurst and the French one is known as Boudin Noir. The Spanish call it Morcilla, the Irish Drisheen and the Italians, Biroldo. They are usually sliced and sold. 6. BOCKWURST a delicately flavored, highly perishable German white sausage consisting of fresh pork and veal, chopped chives parsley, egg and milk. 7. BOLOGNA There are a number of versions of this popular Italian sausage. It usually has a mixture of smoked pork and beef. The English version is called Polony. 8. BOUDIN BLANC unlike boudin noir, this is a fresh sausage, made of pork, eggs, cream and seasoning 9. BRATWURST a German sausage made of minced pork / veal and spiced. 10. BUTIFARA a Spanish pork sausage flavored with garlic and spices – comes from the Catalonian region of Spain. 11. Cambridge an English sausage made from pork and flavored with herbs and spices. -
WESTERN •Coleslaw with Raisin •Potatoes Salad with Bacon Chip
SALAD WESTERN • Coleslaw with raisin • Potatoes salad with bacon chip • Pasta with mixed herb and onion ASIAN • Fruits salad with mayonnaise • Spicy beef salad with glass noodles • Marinated deep fried bean curd, cucumber and peanut sauce CHINESE • Seafood salad with Thai chili sauce • Black fungus with cucumber and soy • Roast chicken with onion salad APPETIZER WESTERN • Grilled vegetable antipasto • Roast beef with gherkin ASIAN • Gado –gado • Deep fried seafood fritter CHINESE • Mixed fruits salad with chicken char siew • Marinated slice beef with spicy onion chili Your choice of one dish from our selections Served with assorted bread rolls and butter or condiments Jl. Pemuda No 118 Semarang 50132 – Indonesia Tel: (62‐24) 845 6612 Fax: (62‐24) 865 79100 Web: www.crowneplaza.com/semarang SOUP WESTERN • Cream of wild mushroom • Spicy Mexican beef soup with kidney bean • Clear vegetable soup with sausage • Seafood minestrone with pasta • Onion soup with garlic bread ASIAN • Seafood tom yam soup • Soto Betawi • Soup buntut • Bakso with tofu soup • Rawon CHINESE • Hot and sour soup • Sweet corn soup with mince chicken • Chicken soup with Chinese herb • Beef rib with carrot and potatoes • Wonton soup with green vegetable Your choice of one dish from our selections Served with assorted bread rolls and butter or condiments Jl. Pemuda No 118 Semarang 50132 – Indonesia Tel: (62‐24) 845 6612 Fax: (62‐24) 865 79100 Web: www.crowneplaza.com/semarang RICE WESTERN • Butter rice with almond chip • Black olive rice with onion • Saute potatoes with onion • Deep fried potatoes with mixed pepper • Garlic mash potatoes ASIAN • Steamed rice • Nasi uduk • Nasi kuning • Nasi goreng bakso • Nasi goreng kampong CHINESE • Fried rice "yong zhou" style • Seafood fried rice • Hokkien fried rice with shrimp and bean sprout • Egg fried rice with smoked salmon • Singapore nasi goreng siram Your choice of one dish from our selections Served with assorted bread rolls and butter or condiments Jl. -
康橋國際學校林口校區美食街109年8月菜單restaurant Menu, August 2020 日期8/3 8/4 8/5 8/6 8/7 星期(一) (
康橋國際學校林口校區 美食街109年8月菜單 Restaurant Menu, August 2020 日期 8/3 8/4 8/5 8/6 8/7 星期 (一) (二) (三) (四) (五) 茄汁通心粉 玉米雞茸粥/玉米蔬菜粥 滷肉飯/三色炒飯 黑胡椒鐵板麵 主食 Macaroni with Tomato Congee with Chicken Minced Pork Rice Fried Noodle Sauce and Corn 咖哩肉包/素包 巧克力鬆餅 叉燒酥 鍋貼 副食 Curry Meat Bun Chocolate Pancake BBQ Pork Pastry Pan-fried Dumpling △洋蔥燻雞/香煎豆腐 檸檬翅小腿/醬香豆干 茶葉蛋 雞肉法式達/照燒油腐 副食 Fried Smoked Chicken Roasted Drummette Tea-flavored Egg Chicken Fajita 早餐 with Onion with Lemon Sauce 地瓜薯條 義式奶油炒蛋 荷包蛋 烤馬鈴薯塊 副食 Sweet Poato Scrambled Eggs Poached Egg Roasted Potaot 清炒高麗菜 焗烤鮮蔬 和風水果沙拉 蒜香花椰/清炒花椰 副食 Fried Cabbage Roasted Vegetable Fruit Salad Fried Broccoli with 優酪乳 紅茶 豆漿 奶茶 飲品 Yogurt Black Tea Soy Milk Milk Tea 熱量 730 735 745 705 套餐 雞腿排套餐 甜蔥醬雞排套餐 照燒豬排套餐 蔥油雞腿排套餐 小米飯 地瓜飯 黑芝麻飯 燕麥飯 主食 Setaria Italica Rice Sweet Potato Rice Sesame Rice Oat Rice ◎五香雞腿排 義式番茄燉肉 蔥油腿排 照燒豬排 主菜 Deep-fried Chicken Braised Pork with Chicken Thigh with Teriyaki Pork Chop Thigh Tomato Scallion 甜蔥醬雞排 檸檬雞翅 塔香打拋豬 紅燒豬肉角 副菜 Chicken Steak with Chicken Wing with Thai Holy Basil Pork Braised Pork Cube Sweet Onion Paste Lemon Juice 香菇蒸蛋 枸杞黃瓜 午餐 中式料理 蛋酥絲瓜 焗烤花菜 副菜 Steamed Egg with Fried Cucumber with Fried Luffa with Egg Roasted Cauliflower Mushroom Goji 有機蔬菜 有機蔬菜 有機蔬菜 有機蔬菜 副菜 Organic Vegetable Organic Vegetable Organic Vegetable Organic Vegetable 桂圓紅棗銀耳甜湯 鮮蔬蛋花湯 蘿蔔排骨湯 玉米濃湯 湯品 Red Dates, Longan and Egg Drop and Rib Soup with Radish Creamy Corn Soup Tremella Dessert Soup Vegetable Soup 水果 水果 水果 水果 水果 Fruit Fruit Fruit Fruit 熱量 877.5 832.5 875 855 套餐 綠咖哩雞丁套餐 日式烤雞腿套餐 雞腿茄汁義大利麵 小米飯 紅藜飯 義大利麵 主食 Setaria Italica Rice Red Quinoa