Indonesian Buffet Menu

Total Page:16

File Type:pdf, Size:1020Kb

Indonesian Buffet Menu INDONESIAN BUFFET MENU APPETIZER Selada Ayam Bali Salad Padang Tahu Goreng isi Udang dengan Saus Kecap Asinan Jakarta Lumpia Goreng isi Sayuran Gado – Gado dengan Bumbu Kacang Bakwan Jagung Karedok Ketoprak (Select 3 dishes from Appetizer choices) SOUP Sup Kimlo Tekwan Soto Ayam Madura Sup Makaroni dengan Sosis Sup Daging Ayam dengan Sayuran (Select 1 dish from Soup choices) MAIN COURSE CHICKEN DISHES Semur Daging Ayam Ayam Goreng Balado Ayam Goreng Bumbu Kunyit Ayam Goreng Saus Mentega Opor Ayam (Select 1 of your favorite dish) THE SULTAN HOTEL, LOBBY LAGOON TOWER Jl. Gatot Subroto Jakarta 10002, INDONESIA TEL (021) 570 7125 FAX. ( 021) 570 7126 BEEF DISHES Empal Rendang Daging Semur Daging Sapi Sambal Goreng Hati Sapi dengan Kentang (Select 1 of your favorite dish) EGG & VEGETABLE DISHES Tumis Buncis dengan Bawang Putih Tumis Aneka Sayuran Tumis Kacang Panjang dengan Tempe Tumis Buncis dan Jagung Muda dengan Irisan Cabai Hijau Telur Balado Semur Telur Puyung Hai dengan Saus Asam Manis Tumis Tahu dan Udang dengan Saus Pedas (Select 1 dish from vegetable choices and 1 dish from egg choices) RICE AND NOODLES DISHES Nasi Putih Nasi Goreng Kampung Nasi Goreng dengan Kari Daging Sapi Mie Goreng Jawa Bihun Goreng dengan Sayuran Soun Goreng Dengan Irisan Ayam dan Sayuran (Select 1 of your favorite dish) DESSERT Buah Campur Es Merah Delima Es Kelapa Muda Es Cendol (Select 2 dishes from Dessert choices) COMPLIMENTARY :1 X WELCOME DRINK(ICE LEMON TEA) AND 2 HOURS FREE FLOW OF MINERAL WATER RP. 195.000 ++/ PERSON (FOR MIN 50 PAX) ALL PRICE PRICES ARE SUBJECT TO GOVERNMENT TAX & SERVICE CHARGE THE SULTAN HOTEL, LOBBY LAGOON TOWER Jl. Gatot Subroto Jakarta 10002, INDONESIA TEL (021) 570 7125 FAX. ( 021) 570 7126 .
Recommended publications
  • Keindahan Pantai Samila Sebagai Daya Tarik Wisata Di Songkhla Thailand
    Foreign Case Study 2018 Sekolah Tinggi Pariwasata Ambarrukmo Yogyakarta KEINDAHAN PANTAI SAMILA SEBAGAI DAYA TARIK WISATA DI SONGKHLA THAILAND Nurul Hikmah 15.2126 Sekolah Tinggi Pariwasata Ambarrukmo Yogyakarta Abstract : Makalah ini merupakan hasil laporan Foreign Case Study untuk syarat publikasi ilmiah di Sekolah Tinggi Pariwasata Ambarrukmo Yogyakarta dengan judul Keindahan Pantai Samila Sebagai Daya Tarik Wisata Di Songkhla Thailand. 1. PENDAHULUAN 1.1. TUJUAN Foreign Case Study ataupun biasa disebut dengan singkatan FCS merupakan kegiatan wajib mahasiswa atau mahasiswi Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta. Foreign Case Study sendiri mencakup pada penelitian, interview ataupun wawancara di lokasi tujuan wisata, yang dilakukan di negara lain dengan tujuan mendapatkan berbagai macam ilmu dan wawasan tentang perkembangan dan pengelolaan di negara tersebut khususnya pada aspek Pariwisata [1]. Bukan hanya tentang itu tujuan diadakanya Foreign Case Study juga meliputi pencarian data-data terkait pengelolaan pariwisata di negara lain, dengan demikian mahasiswa mendapatkan gambaran dan pengalaman baru sehingga pada saat terjun didunia kerja khususnya pada bidang kepariwisataan di Indonesia nantinya dapat memberikan kompirasi terhadap pengelolaan pariwisata di dalam Negri. Tentu disetiap Negara di dunia memiliki cara andalan dalam mengelola pariwisata di masing – masing Negaranya. Bagaimana peran, usaha, strategi untuk memajukan pariwisata yang sekarang menjadi salah satu asset terbaik untuk perkembangan sebuah kawasan mulai dari zonasi kecil sampai besar. Selain bertujuan sebagai kunjungan dan observasi di negara lain adapun maksud dan tujuan dari diadakanya kegiatan FCS adalah melaksanakan penulisan jurnal ilmiah Foreign Case Study ini dalam rangka memenuhi tugas mata kuliah Technical Writing And Hospitalily Reasearch Medhode. Jurnal ilmiah ini disusun sebagai syarat tugas mahasiswa untuk melengkapi nilai Jurnal Ilmiah Akademik Sekolah Tinggi Pariwisata Ambarrukmo (STIPRAM) Yogyakarta.
    [Show full text]
  • Jurnal Pasopati Penguatan Komoditi Unggulan Masyarakat Melalui Diversifikasi Produk Olahan Ikan Di Desa Asinan Kecamatan Bawen
    JURNAL PASOPATI ‘Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi’ http://ejournal3.undip.ac.id/index.php/pasopati PENGUATAN KOMODITI UNGGULAN MASYARAKAT MELALUI DIVERSIFIKASI PRODUK OLAHAN IKAN DI DESA ASINAN KECAMATAN BAWEN KABUPATEN SEMARANG Vivi Endar Herawati1, Lintang Dian Saraswati 2, Achmad Zulfa Juniarto3 1Departemen Akuakultur, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro 2 Departemen Epidemiologi, Fakultas Kesehatan Masyarakat, Universitas Diponegoro 3 Fakultas Kedokteran, Universitas Diponegoro email : [email protected] Abstrak Kegiatan pengabdian masyarakat ini bermitra dengan dua UMKM. Lokasi mitra berada di Desa Asinan, Kecamatan Bawen, Kabupaten Semarang, yaitu Putri Rawa Sejati dan Mina Mas. Selain kurangnya kapasitas produksi, kedua mitra ingin meningkatkan nilai tambah dari produk olahan ikan yang mereka hasilkan, dengan menjadikan olahan ikan menjadi berbagai produk diantaranya bakso ikan, nugget ikan, kaki naga, keripik kulit dan dawet ikan. Mitra menyatakan bahwa hal ini akan dapat menjadi suatu daya tarik dan keberlanjutan usaha dimasa mendatang. Oleh karena itu dalam kegiatan ini di berikan pelatihan tentang diversifikasi hasil olahan ikan. Pendampingan setelah pelatihan untuk produksi diversifikasi hasil olahan ikan juga dilakukan. Metode penyelesaian yang digunakan pada program ini adalah melakukan evaluasi terhadap hasil pelatihan pendampingan dan membuat modul cara pembuatan masing-masing olahan produk ikan. Hasilnya sekarang kedua mitra dapat membuat produk-produk olahan ikan. Kata kunci : diversifikasi, ikan,mina mas, olahan, dan putri rawa sejati. 1. PENDAHULUAN Desa Asinan berjarak sekitar 8 km dari pusat pemerintahan kecamatan Bawen, berjarak sekitar 25 km dari Ibukota Kabupaten Semarang dan 55 km dari Ibukota Provinsi Jawa Tengah. Secara geografis, Desa Asinan terletak pada ketinggian 500 meter di atas permukaan laut (mdpl), memiliki iklim sedang dengan suhu udara rata-rata 30oC, dan memiliki curah hujan rata- rata 500 – 1000 mm/tahun.
    [Show full text]
  • Buen Provecho!
    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!
    [Show full text]
  • LUNCH MENU SMALL PLATES RICE SETS (Sharing Portions)
    LUNCH MENU SMALL PLATES RICE SETS (Sharing Portions) Our small plates are designed to share an experience of multiple flavours and tastes from NASI LIWET ANEKA JAMUR (V) - WEST JAVA 105 NASI YASA 115 across Indonesia’s many islands. We recommend starting with 2-3 dishes per couple Assorted field mushrooms, lemon basil Balinese blessing mix rice with shredded and mixed West Java style spices, chicken in sambal matah, spiced ground chicken ASINAN SAYUR KUAH ROSELA (V) 65 TUNA MASKRING - NORTH MALUKU 105 served with baked yellow rice in a clay pot satay, crispy whitebait and peanut relish - CHEF’S INSPIRATION Stewed tuna belly with sweet soy sauce, NASI GORENG MAWUT AYAM ASAP 145 Mixed vegetables pickled in a sweet, sour and root spices and palm sugar - CHEF’S INSPIRATION spicy dressing served with deep fried tofu stuffed AYAM BERANTAKAN - 75 Wok-fried rice and noodles and chargrilled chicken, with vegetables, fried peanuts and rice crackers CHEF’S INSPIRATIONFROM ACEH served with fried egg, vegetable pickles and crackers OTAK-OTAK IKAN - SOUTH SULAWESI 85 Pan-fried free range chicken topped with toasted Grilled traditional fish cake wrapped in banana spicy coconut flakes, fried garlic slivers, fried curry leaves served together with mix nuts sauce leaves, fried oyster mushrooms and red chilies BATAGOR - WEST JAVA 45 GULAI NANGKA MUDA (V) - WEST SUMATRA 60 SIDE DISHES Fried prawn and fish dumplings tossed in a Braised young jackfruit and red beans in a spicy cashew nut sauce with sweet soy sauce mild coconut curry sauce TERI KACANG MEDAN
    [Show full text]
  • Plcb Buffet Menu Function with Price 2019
    WESTERN BUFFET / BBQ PACKAGE CANAPES NON VEGETARIANS Chicken vol au vint Chicken tartlet Asparagus beef roll hollandaise sauce Spicy meat ball Mini beef burger Peppered char grilled tuna with garlic aioli sauce Smoked salmon mousse rolled with tortilla bread Avocado prawn chili mayo sauce Fish cake with sweet tomato garlic deep Chicken bruschetta with caramelize onion CANAPES VEGETARIANS Tomato bruschetta Smashed avocado on toast Vegetarian tortilla Grilled eggplant and tomato mozzarella basil pesto sauce Mushroom ragout tartlet APPETIZERS Mixed Garden Salad – with thousand island and balsamic dressing Hawaiian Salad – with apple, pineapple, celery tossed with mayonnaise Fresh Jicama Salad – with green apple, beet root, carrot, orange, mint and sweet sour dressing Germany Potato Salad – with bacon, spring onion tossed in mayonnaise Grilled Chicken Salad – shredded grilled chicken, grilled Mediterranean vegetables and tomato salsa Waldorf Salad – tossed with light mayonnaise, apple, celery, walnut and raisin Nicoise Salad – with tuna, olive ,egg, potatoes and French dressing Caesar Salad – classic Caesar salad, anchovy mayonnaise Chicken Bean Salad – grilled chicken breast tossed with red bean, onion and light mayonnaise Greek Salad – mix lettuce, tomato, olive, feta cheese, cucumber, capsicum, balsamic vinegraitte WESTERN BUFFET / BBQ PACKAGE SOUPS Pumpkin Soup – roasted pumpkin soup served with croutons and pumpkin seed Potato vichyssoise – crème potato with leek and fresh cut chives White Bean Soup – crème white bean soup topped with
    [Show full text]
  • Wedding Menu 2017
    Buffet Menu For Wedding 2017 APPETIZER Western Mediterranean seafood salad, olive, parsley Greek salad, olives, tomato, feta Three beans salad, lemon dressing Grilled tuna nicoise salad Potato salad, mustard, pickles, parsley Smoked chicken salad, orange, peppers Tomato salad, ciabatta, olives, basil Root vegetables salad, balsamic vinegar Smoked chicken salad, pasta, tomato Beef pastrami, asparagus salad, parmesan Grilled peppers salad, olives, anchovies Cucumber salad, minted yoghurt Selection of cold cut Bresaola, pastrami, salami, smoked chicken Fatoush, romaine lettuce, sumac, tomato Moutable, smoked eggplant salad, pomegranate Grilled zucchini salad, oregano, lemon dressing Selection of baked puff tart and quiches Vegetables ratatouille Grilled salmon, leek, crème cheese Seafood, tomato, thyme cream Smoked chicken, zucchini, garlic Asian Ikan teri sambal cakalang, salted fish salad, coconut, lemongrass Ayam pelalah, grilled chicken, chili sambal Ayam sambal matah, shredded chicken, shallot, chili Lawar kacang panjang, balinese long bean salad Karedok, jakarta style fried tofu, peanut sauce Gado-gado, vegetables salad, peanut sauce, belinjo crackers Rujak asinan, fruits in tamarind sauce Seafood sari segara, seafood salad, shallot, kaffir lime Chinese cold platter, jellyfish salad, vegetables tofu roll, bbq chicken Jellyfish salad, glass noodle, sesame dressing Thai beef salad, coriander lime dip Thai green mango salad, pomelo Duck spicy salad, chili peanut dressing Poached chicken salad, hainan style Prawn, glass noodles salad, lime coriander
    [Show full text]
  • Menu a La Carte
    DELIVERY TO YOU MENU APPETIZER TAHU GEJROT CIREBON 68 Deep-fried tofu, spicy tamarind and brown sugar sauce RUJAK CINGUR SUROBOYO 88 Slow cooked Beef tongue served with bean cake, bean curd, water spinach, jicama, and pineapple and shrimp paste sauce SELADA PENGATIN BETAWI 68 Curly lettuce, potato, egg, peanut, emping crackers, peanut sauce, fried shallot ASINAN BUAH BOGOR 68 Assorted tropical young fruit in refreshing chilli vinegar sauce TAHU ISI 68 Fried bean curd stuffed with vegetables serve with sweet chilli sauce. TAHU WALIK KEDUNG DORO 68 Deep fried tofu stuffed with chicken served with petis sauce LUMPIA SEMARANG 68 Spring roll filled with chicken, bamboo shoot and egg CEMILAN DJAMAN DOELOE (MIX PLATER) 78 Tahu walik, lumpia Semarang, crispy banana fritters GADO GADO 68 Boiled of assorted vegetables, bean cake, bean curd, cracker, tangy peanut sauce TAHU TELOR 68 Fried egg, beansprout, cucumber, fried shallot, and shrimp paste sauce All price is subject to 21% service charge and government tax Chef signature SOUP SOTO BETAWI 88 Aromatic slow cooked beef cube in coconut and herbs with potato, tomato, emping cracker SOTO MIE BOGOR 78 Beef broth, spring roll glass noodle, yellow noodle, tomato, leek, celery, fried shallot SOP BUNTUT 148 Slow cooked oxtail soup with potato, carrot, tomato serve with sambal ijo, sweet soy, lime and emping cracker RAWON IGA 148 Slow cooked beef ribs in Kluwek broth, served with salted egg, fried bean cake, short beansprout MAIN COURSE seafood GURAME GORENG 108 BUMBU COBEK Fried Gurame fish with Sundanese
    [Show full text]
  • Menu Choice the Buffet Is Inclusive Of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle)
    Menu Choice The Buffet is inclusive of: Mineral Water, Steamed Rice, Condiments (Sauce, Crackers & Pickle) Appetizers. Please Choose 2 • Salad Huzarensla • Noodle Salad with Chicken • Balinese Tuna Salad • Empek – Empek Palembang • Assorted Green Garden • Selada Bihun • Ketoprak • Chicken Wing in Soya sauce • Nicoise Salad • Karedok • Selada Palembang • Gado – Gado • Selada Jagung Manis • Chinese Fruits Salad with Mayonnaise • Selada Ayam & Nanas • Tahu Tek • Selada Kentang • Asinan Jakarta • Thai Chicken Salad • Garden Chicken Salad Soup. Please Choose 1 • Soto Ayam • Rawon • Sup Kacang Merah • Tom Yum Ghai • Sup Sari Laksa Laut • Bakso Ojolali • Sup Tahu Bakso • Chicken & Corn Soup • Sup Kimlo Bakso Ikan • Onion Soup • Sup Sayuran & Sosis • Hot & Sour Soup • Sup Sayur Asam • Sausage and Chicken Soup • Sup Sayur Lodeh • Potato Cream Soup • Sup Tahu Campur • Mushroom Soup • Soto Bandung • Tomato Cream Soup • Soto Lamongan • Broccoli Cream Soup • Soto Banjar • Laksa Jakarta • Soto Babat • Sop Ayam Jamur • Soto Madura • Cream of Vegetable Soup • Soto Betawi Main Course Chicken. Please Choose 1 • Ayam Goreng Rempah • Ayam Bumbu Rujak • Ayam Panggang Madu • Ayam Goreng Kremes • Ayam Pepes Pasundan • Ayam Bumbu Kari • Ayam Goreng Mentega • Ayam Rica Rica • Ayam Bakar Taliwang • Ayam Bakar Bandung • Roast Chicken with Orange Sauce • Chicken Tandoori • Deep Fried Chicken • Ayam Bekakak • Thai Red Chicken Curry • Ayam Paniki • Ayam Goreng Tepung • Ayam Goreng Kalasan • Chicken in Cream sauce • Roast Chicken with Rosemarry • Chicken Kung Pao • Opor Ayam Fish. Please Choose 1 • Fish in Sweet & Sour sauce • Ikan Pepes Pasundan • Fish with Lemon Butter sauce • Ikan Panggang Sambal Matah • Fish with White Cream Butter sauce • Gulai Ikan • Pesmol Ikan • Ikan Acar Kuning • Ikan Asam Pedas • Breaded Fish with Tartar sauce • Fish Ginger Steam Meat.
    [Show full text]
  • Analisis Nilai Tambah Asinan Rebung Bambu Tabah
    Jurnal Rekayasa dan Manajemen Agroindustri ISSN : 2503-488X Vol. 7, No. 4, 499-508, Desember 2019 Analisis Nilai Tambah Asinan Rebung Bambu Tabah (Gigantochloaa nigrociliata Burze-Kurz) Berdasarkan Nilai Organoleptik Terbaik Selama Fermentasi Added Value Analysis of Tabah Bamboo Shoots Pickle (Gigantochloaa nigrociliata Burze-Kurz) Based on the Best Organoleptic Values during Fermentation. Randall Howbert, Nyoman Semadi Antara*, I Made Mahaputra Wijaya. PS Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana, Kampus Bukit Jimbaran, Badung, Kode pos : 80361; Telp/Fax : (0361) 701801. Diterima 02 Juli 2019 / Disetujui 12 Agustus 2019 ABSTRACT The purpose of this study is to determine the added value of the processed bamboo shoots pickle at the optimum fermentation time. The study was divided into 3 stages, the first stage were determining the best organoleptic properties during fermentation, secondly analyzing the characteristics of bamboo shoots pickles at determined optimum fermentation time, and lastly analyzing the added value of processing the bamboo shoots turned to pickles. The results showed that the most preferred organoleptic value of bamboo shoots pickles was fermentation on day 4 with the hedonic score of 5.65 (slightly preferred ̶ preferred) with chemical and microbiological characteristics of bamboo shoots and its liquids microbial population 4.6 x 107 CFU/ml and 8.4 x 107 CFU/ml, and lactic acid levels of 0.56% and 0.63%, with salinity of 2.89% and 3.51%, pH 4.0 and 3.7 and reduced sugar content of 1.87% and 2.70%. The value added analysis showed that in a year scenario the producing of bamboo shoots to become pickled using raw materials as much as 566.4 Kg could produce 1510.4 Kg of bamboo shoots pickles (320 gram/jar), of which the results obtained an added value of IDR 566.984.936/ year with added value ratios amounting to 87.89% and the profit received by the company is IDR.
    [Show full text]
  • Asianinspirations.Com.Au Back to Content 1 Asianinspirations.Com.Au Back to Content 2 FAST & FAB
    asianinspirations.com.au Back to Content 1 asianinspirations.com.au Back to Content 2 FAST & FAB Nuoc Cham Crunchy Prawn Salad 12 Char Kueh Tiaw 27 Meryem Celik Adeline Crispy Skin Duck Breast with Spring Onions, Enoki & Hoisin Jus 13 Vermicelli Noodle Salad with Cantonese Chicken 28 Hope V (Fast & Fab Theme Winner) Kristy Caramel Tamarind Pork with Thai Red Jasmine Rice & White Peach Salad 14 Seared Scallops with Cha Soba & Ponzu 30 Glenda McDonnell Hang Tran Thai Panang Chicken 16 Tuna Tartare 31 Kiet Chueamrasri (Wok of Fame Winner) Hope V Thai Prawn Skewers 18 Honey-Soy Salmon with Rich Coconut Rice & Ginger Veggies 32 Adrian Dalzotto Mariana Valdez Massaman Steak & Salad 19 Pork and Vegetable San Choi Bao 34 Bronwyn Cawley Donna Keogh 10 Minute Noodles with Prawns & Chilli Oil 21 Chicken Katsu Curry 35 Andrea Geddes Lachlan Gluten Free Pork & Baby Pak Choy Stir Fry 22 Creamy Chilli Coconut Prawns 36 Paula Swan (Wok of Fame Winner) Brian Hung (Fast & Fab Theme Winner) Coconut & Mango Tapioca Breakfast Pot 23 Sushi Stack with Egg Floss & Spicy Mango Kewpie 37 Svetlana Desousa Kristy (Asian Inspirations’ Choice Winner) Opor Ayam Kuning (Pressure Cooker Javanese 25 Mixed Seafood Stir-Fried with Red Curry Paste 40 Turmeric-Infused Creamy Coconut Chicken Curry) Chawalit Teeranal Helen Agostino asianinspirations.com.au Back to Content 3 FAST & FAB Korean Kimchi Pork 41 Mel A Mea Culpa Blackened Ocean Trout 42 Elizabeth Slee Fried Shrimp Dumpling 43 Jade (Fast & Fab Theme Winner) Okonomiyaki 44 Karl McKeever (Wok of Fame Winner) Bouquet of
    [Show full text]
  • X DAFTAR GAMBAR Gambar 2. 1 Peta Letak Geografis Bogor
    DAFTAR GAMBAR Gambar 2. 1 Peta Letak Geografis Bogor ............................................................... 9 Gambar 2. 2 Table Jumlah Penduduk dan Laju Pertumbuhan Penduduk Menurut Kecamatan di Kota Bogor 2010, 2016, dan 2017 ................................................. 10 Gambar 2. 3 Tabel Perkembangan Kunjungan Wisatawan Ke Kota Bogor 2008 - 2004 ....................................................................................................................... 11 Gambar 4. 1 Peta Lokasi Kuliner Bogor ............................................................... 24 Gambar 4. 2 Soto Kuning Pak Yusup ................................................................... 32 Gambar 4. 3 Soto Kuning Pak Bongkok ............................................................... 32 Gambar 4. 4 Tempat Jaulan Soto Kuning Pak Bongkok ...................................... 33 Gambar 4. 5 Tempat Jualan Soto Kuning Pak Yusup ........................................... 33 Gambar 4. 6 Suasana Tempat Jualan Soto Mie Pak Yusup .................................. 33 Gambar 4. 7 Laksa Bogor Gang Aut Mang Wahyu .............................................. 34 Gambar 4. 8 Tempat berjualan Laksa Bogor Gang Aut Mang Wahyu ................. 35 Gambar 4. 9 Lokasi Tempat Berjualan Laksa Gang Aut MAng Wahyu .............. 35 Gambar 4. 10 Toge Goreng Mang Gebro ............................................................. 36 Gambar 4. 11 Toge Goreng Ibu Hj. Omah ........................................................... 37 Gambar 4. 12 Bagian Dalam
    [Show full text]
  • In-Villa Dining Menu
    Breakfast Specialties 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 In Villa Dining at extension 2. You may wish to enjoy a buffet breakfast at Treetops Restaurant. Breakfast Sets Continental Breakfast 338’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Variety of cereals or muesli Homemade breakfast pastries, toasts and muffins Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) Banyan Breakfast 495’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Two eggs any style (boiled, scrambled, poached, omelette, fried) Beef rasher, baked beans, sautéed mushrooms, chicken or beef sausages, hash browns Pancakes served with maple syrup Basket of pastries & toasted bread Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax. Breakfast Specialties 6.00am to 11.00am Spa Breakfast 415’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Homemade bircher muesli made with low-fat yogurt, green apple, raisin and almond Low-fat cottage cheese with mango Whole grain rye toast Egg-white vegetables omelette with sautéed mushrooms and herb tomato Fresh fruit platter Coffee or herbal tea Chinese Breakfast 395’ Choice of fresh juice (orange, pineapple, watermelon, honeydew) Assorted Dim Sum: chicken siew mai, seafood siew mai, chicken dumplings and prawn spring rolls Congee with choice of corn fed chicken or sea bass served with salted eggs, spring onions, ginger, pickles and dry shallots Wonton or egg noodle soup, prawns wonton in a superior chicken broth Fresh fruit platter Choice of hot beverage (coffee, tea, hot milo) - Spicy - Contains Nut - Gluten Prices are in '000 Indonesian Rupiahs and subject to 10% service charge and 11% government tax.
    [Show full text]