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Trip to Australia March 4 to April 3, 2014
TRIP TO AUSTRALIA MARCH 4 TO APRIL 3, 2014 We timed this trip so that we'd be in Australia at the beginning of their fall season, reasoning that had we come two months earlier we would have experienced some of the most brutal summer weather that the continent had ever known. Temperatures over 40°C (104°F) were common in the cities that we planned to visit: Sydney (in New South Wales), Melbourne* (in Victoria), and Adelaide (in South Australia); and _____________________________________________________________ *Melbourne, for example, had a high of 47°C (117°F) on January 21; and several cities in the interior regions of NSW, Vic, and SA had temperatures of about 50°C (122°F) during Decem ber-January. _______________________________________________________________ there were dangerous brush fires not far from populated areas. As it turned out, we were quite fortunate: typical daily highs were around 25°C (although Adelaide soared to 33°C several days after we left it) and there were only a couple of days of rain. In m y earlier travelogs, I paid tribute to m y wife for her brilliant planning of our journey. So it was this time as well. In the months leading up to our departure, we (i.e., Lee) did yeoman (yeowoman? yo, woman?) work in these areas: (1) deciding which regions of Australia to visit; (2) scouring web sites, in consultation with the travel agency Southern Crossings, for suitable lodging; (3) negotiating with Southern Crossings (with the assistance of Stefan Bisciglia of Specialty Cruise and Villas, a fam ily-run travel agency in Gig Harbor) concerning city and country tours, tickets to events, advice on sights, etc.; and (4) reading several web sites and travel books. -
Temasek Holdings Since 1 April 2004 As a Result of Government’S Incentive in Revamping the Local Armed Security Service Sector
Major Companies Based in Singapore Authored by LENG KE The author doesn’t bear any responsibility for the accuracy of the information provided All rights reserved HP: 9621,7562 Email: [email protected] Singapore , a small Southeast Asia island with only 704 square kilometer’s area without any natural resources, constantly surprises the world with its excellent performance. With numbers of Singapore based companies ranks into the world’s top players in their respective fields, its ambitious merchant empire territory comes into form. Aetos Security Management • AETOS is a one-stop security service provider, which specializes in armed protection services for key installations and strategic industries, such as the airports, ports and key installations in the defense industry. • A fully owned subsidiary of Temasek Holdings since 1 April 2004 as a result of government’s incentive in revamping the local armed security service sector. Services Provided by Aetos Security Management • Professional Armed and Unarmed Security Services • Security management and alarm monitoring services through the state-of-the-art 24-hour Joint Operations Centre • Training and Consultancy Services • Provision, Customization, Commissioning and Maintenance of Integrated Security Systems Aspial Corporation • The only listed jewellery corporation specialized in contemporary fashion jewellery. • Owns the Aspial, Lee Hwa, Goldheart and Citigems brands • Lee Hwa (27 retail stores), Leader in contemporary jewellery. Specialized in Purplegold range of products as well -
Noodle Soups Sides Soups Curries Dessert Salads Wok-Fried Noodles
Wok-Fried Noodles Soups These dishes include choice of chicken, TOM YUM . 12 / 15 beef, tofu, or vegetables. For choice of Spicy broth seasoned with aromatic shrimp, add $2. lemongrass, Kaffir lime, lime juice, and chili. PAD THAI . 13 Choice of chicken breast and mushrooms Rice noodles, tofu, Chinese chives, tamarind ($12) or shrimp and mixed mushrooms ($15). sauce, bean sprouts, and egg. Served with TOM KHA . 13 / 16 crushed peanuts and roasted chili. A rich coconut soup with lemongrass, Kaffir PAD SEE-EW . 13 lime, galangal, lime juice, and chili. Choice Flat rice noodles, egg, garlic, and Chinese of chicken breast and mushrooms ($13) or broccoli in a sweet soy sauce. shrimp and mixed mushrooms ($16). AUTHENTIC AND ORIGINAL DRUNKEN NOODLE . 13 THAI STREET FOOD Spicy pan-fried flat rice noodle with basil, AT GRAND CENTRAL MARKET bell peppers, and bean sprouts. Noodle Soups RAD NA . 13 KHAO SOI . 12 Flat rice noodles stir fried in soy sauce, * * OPEN FOR TAKEOUT * * Northern Thai dish. Free range chicken topped with Chinese broccoli and soy bean thighs braised in curry broth, served over gravy sauce. egg noodles with shallots, chili oil, pickled mustard greens, and onion. PAD WOON SEN . 13 For carryout orders, Glass noodle stir fried with eggs, onion, HOY KA . 10 call (213) 200-1341 tomatoes, carrots, mushroom, and cabbage. Rice noodles with pork meatballs, ground Head to our counter for pickup, pork, sliced pork, bean sprouts, green beans, OR call us from the Hill Street peanuts, cilantro, and green onion in our Stir-Fried entrance of Grand Central Market spicy house broth. -
An Analysis of the Value and the Preservation of Dai Pai Dong In
Hong Kong Diploma of Secondary Education Liberal Studies Independent Enquiry Study Report Standard Covering Page (for written reports and short written texts of non-written reports) Enquiry Question: An Analysis of the Value and the Preservation of Dai Pai Dong in Hong Kong Year of Examination: Name of Student: Class/ Group: Class Number: Number of words in the report: 3728 Notes: 1. Written reports should not exceed 4500 words. The reading time for non-written reports should not exceed 22 minutes and the short written texts accompanying non-written reports should not exceed 1100 words. The word count for written reports and the short written texts does not include the covering page, the table of contents, titles, graphs, tables, captions and headings of photos, punctuation marks, footnotes, endnotes, references, bibliography and appendices. 2. Candidates are responsible for counting the number of words in their reports and the short written texts and indicating it accurately on this covering page. 3. If the Independent Enquiry Study Report of a student is selected for review by the School-Based Assessment System, the school should ensure that the student’s name, class/ group and class number have been deleted from the report before submitting it to the Hong Kong Examinations and Assessment Authority. Schools should also ensure that the identities of both the schools and students are not disclosed in the reports. For non-written reports, the identities of the students and schools, including the appearance of the students, should be deleted. Sample 1 | Table of Contents A. Problem Definition P.3 B. Relevant Concepts and Knowledge/Facts/Data P.5 C. -
Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season. -
50 Ways to Have Your Stir-Fried Beef with Rice Noodle (干炒牛河) 45.00
50 Ways to Have Your Stir-fried Beef with Rice Noodle (干炒牛河) Price HKD Price USD Price Euro Record 45.00 5.77 4.29 1 Item Name in English and Chinese Swiss (sweet) Sauce Fried Flat Noodles and Beef 瑞士汁牛肉炒河 This stir fried rice noodle was quite good. It had the right amount of wok aroma. The rice noodle was consistently al dente and the beef was cut evenly of similar sizes and Copyright 2004 - 2016 Hi-Tech Development Co., Ltd. All rights reserved. 50 Ways to Have Your Stir-fried Beef with Rice Noodle (干炒牛河) Rating Meal Cost Above Average below HKD150 Restaurant Outlet Telephone 852-2526-3879 Rose Restaurant (露斯餐廳) Address in English Address in Chinese M/F, 5 - 8 Queen 域多利皇后街 5 - 8號 鴻基 Victoria Street 大廈 閣樓 WiFi Free Paid District Outlet Category Central (中環) Chinese - Hong Kong Business Hours Ambiance Basic Interior Entry Date Wed, Oct 20, 2010 Copyright 2004 - 2016 Hi-Tech Development Co., Ltd. All rights reserved. 50 Ways to Have Your Stir-fried Beef with Rice Noodle (干炒牛河) Price HKD Price USD Price Euro Record 38.00 4.87 3.62 2 Item Name in English and Chinese Stir-fried Rice Noodle with Sliced Beef 干炒牛河 Copyright 2004 - 2016 Hi-Tech Development Co., Ltd. All rights reserved. 50 Ways to Have Your Stir-fried Beef with Rice Noodle (干炒牛河) Rating Meal Cost Above Average below HKD150 Restaurant Outlet Telephone 852-2203-0448 Green Spot Cafe & Restaurant (綠寶餐室) (Closed) Address in English Address in Chinese G/F, 119 - 120 干諾道中 119 - 120號 地下 Connaught Road Central WiFi Free Paid District Outlet Category Sheung Wan (上環) Chinese - Hong Kong Business Hours Ambiance Basic Interior Entry Date Wed, Oct 6, 2010 Copyright 2004 - 2016 Hi-Tech Development Co., Ltd. -
DPD a La Carte Menu December 2020
STARTERS CRUSHED CUCUMBER (V) garlic, black vinegar 拍脆黄瓜 48. CRISPY FRIED SQUID five spices 香脆鲜尤 48. JIANGSU STYLE SMOKED FISH 烟熏鱼脯 68. TRADITIONAL SCALLION CHICKEN 葱油走地鸡 68. CRISPY DUCK SALAD (N) pomelo, duck sauce 香酥鸭色拉 78. LETTUCE WRAPS (N) beef, mushrooms, mixed nuts 生菜牛肉卷 58. CHILI CHICKEN (N) boiled chicken, chili sauce 川味口水鸡 48. SOUPS SWEET CORN & CHICKEN free-range egg white 鸡茸玉米汤 48. SZECHUAN HOT & SOUR shrimps 海鲜酸辣汤 48. DOUBLE-BOILED CHICKEN WONTON 鸡肉馄饨汤 48. (V) - Vegetarian (N) - Nuts (P) - Pork All prices are in UAE Dirham and are inclusive of all applicable service charges, local fees and taxes. We shall be delighted to assist you with detailed allergen information regarding all dishes and drinks on our menu. Kindly note that our dishes are not produced in an entirely allergen free environment. BARBECUE CANTONESE ROASTED DUCK (N) half/whole 港式烤鸭 150/250. CRISPY CHICKEN half/whole 脆皮鸡 78/118. HONEY-ROASTED BEEF SHORT RIBS (N) (25mins) 蜂蜜烤牛肋骨 158. DAI PAI DONG BBQ ASSORTMENT (P) (25mins) 大排档烧烤拼盘 188. PORK (P) BARBECUE PORK “CHAR SIU” 港式叉烧 108. CRISPY PORK BELLY CUBE 脆皮五花肉 128. DEEP FRIED PORK SPARE RIBS (N) garlic 蒜香排骨 108. HONEY-GLAZED PORK RIBS (25mins) 蜜汁猪排骨 128. CRISPY PORK TENDERLION 香酥炸猪排 128. FRIED PORK BELLY Chinese bun 脆肉夹馍 128. WOK-FRIED SZECHUAN PORK 家常回锅肉 118. (V) - Vegetarian (N) - Nuts (P) - Pork All prices are in UAE Dirham and are inclusive of all applicable service charges, local fees and taxes. We shall be delighted to assist you with detailed allergen information regarding all dishes and drinks on our menu. Kindly note that our dishes are not produced in an entirely allergen free environment. -
DAI PAI DONG BUSINESS LUNCH BRAISED PORK (P) WOK-FRIED RICE NOODLES SET MENU Ginger, Leek, Claypot Australian Beef Striploin, Mushrooms 55
CLAYPOTS RICE AND NOODLES DAI PAI DONG BUSINESS LUNCH BRAISED PORK (P) WOK-FRIED RICE NOODLES SET MENU ginger, leek, claypot Australian beef striploin, mushrooms 55. 50. ROASTED DUCK DIM SUM - STARTER black mushroom, claypot choice of: 60. BRAISED ‘E FU’ NOODLES beef dumpling or vegetable bun (V) or crab meat, mushrooms crispy chicken & lettuce 45. SOUP YANGZHOU FRIED RICE hot & sour vegetable soup (V) SOUPS 40. MAIN COURSE choice of: DAI PAI DONG FRIED RICE Kung Pao chicken or sweet & sour fish, SWEET CORN & CHICKEN shredded duck, egg pineapple or wok-fried string beans & free-range egg white 40. preserved vegetables (V) 30. SZECHUAN HOT & SOUR RICE - NOOLDES assorted seafood STEAMED RICE choice of: 35. 20. vegetable fried noodles (V) or steamed rice (V) DESSERT choice of: Hong Kong egg tarts or seasonal fruit VEGETABLES AND BEAN CURD JASMINE TEA 75. WOK-FRIED ASPARAGUS (V,N) FRESH MUSHROOMS water chestnut, Gingko nuts oyster sauce 40. 40. BRAISED EGGPLANT (V) MA PO TOFU ginger, garlic, preserved chili sauce chicken 40. 40. STARTERS DAILY CHINESE VEGETABLE BRAISED BEAN CURD (V) AND BARBECUE wok-fried - oyster sauce black mushroom, claypot steamed - garlic (V) 40. CRUSHED CUCUMBER (V) 35. garlic, black vinegar 30. CRISPY FRIED SQUID five spice 40. CHILI CHICKEN (N) SEAFOOD MEAT Szechuan pepper, chili sauce 40. LETTUCE WRAPS (N) WOK-FRIED GULF PRAWNS WOK-FRIED beef, mushrooms, mixed nuts sweet & sour sauce BEEF TENDERLOIN 45. 95. broccoli, black pepper 85. CHILLED SPINACH (V) KUNG PAO CHICKEN (N) sesame sauce STEAMED HAMMOUR FILLET 75. 30. tofu, kai lan, superior soya sauce 90. -
Mr. Yuta Shigemura
2016 EXCHANGE PROGRAM National University Of Singapore Yuta Shigemura - 2016年4月4日-4月29日 AT NATIONAL UNIVERSITY HOSPITAL 1 Report of training and studying in NUS period: from 4th April 2016 to 29th April 2016 department: Haematology I studied in National University of Singapore in April. I mention 4 things. Why I wanted to go NUS, What kind of training I did in NUS, How was my life after my duties, Can I recommend you to go NUS First, Singapore is Island nation and city-state in Southeast Asia. Singapore is located in southern tip in Malay peninsula, 137km north of equator. Singapore is famous for their human resource development and is top-rated country about their education, economic competitiveness and medical system (by wikipedia) AT NATIONAL UNIVERSITY HOSPITAL 2 Why I wanted to go NUS I wanted go to Singapore because it is summer always in Singapore(I like summer), and I heard that Singapore is very clean and safety nation. I wanted to go NUS because NUS is one of the top-rated university in the world. What kind of training I did in NUS I studied in Haematology for 4weeks. It is most common among the elective student that studying for 2 weeks in one department. But I think 4 weeks is very good period for me because I need 2weeks to get used my surroundings. First, we go hospital from Monday to Friday. Monday, Tuesday, Wednesday is very similar days. I mention my Monday in a day. morning round in Ward One group consist of 3members.(consultant,registrar, MO) we start from W56, and at the end of round we go to ICU. -
100 Best Cheap Eats
100 BEST CHEAP EATS Deep-dish slice Roast beef and brie sandwich Singapore noodles Currywurst 1 26 51 76 DOUBLE D’S SANAGAN’S MEAT LOCKER NOODLE DELIGHT OTTO’S BERLIN DÖNER $6. 1020 GERRARD ST. E., 416-727-5411. $6. 176 BALDWIN ST., 416-593-9747. $8.35. 2555 VICTORIA PARK AVE., 416-492-9734. $8.95 fOR A smALL. 256 AUGUSTA AVE., $7. 1256 DUNDAS ST. W., 416-901-5499. 647-347-7713. Heart and liver kebabs Pork souvlaki 52 The spicy classic 27 ARZON SUPER MARKET Nanban chicken box 2 FLORIDA GREEK RESTAURANT 77 P.G CLUCKS $4.50. 940 PAPE AVE., 416-422-2567. $2.99 eACH. 6103–6107 YONGE ST., 416-222-4726. GUSHI $7. 610 COLLEGE ST., 647-925-2226. $10. 707 DUNDAS ST. W., 647-569-7070. Malaysian street noodles Palak paneer Smoked salmon and cream 28 53 Porchetta sandwich 3 ONe 2 sNACKS KING PLACE 78 cheese bagel $9.49. 231 SHERBOURNE ST., 647-352-0786. CARVER $7. 8 GLEN WATFORD DR., UNIt 26, 647-340-7099. THE BAGEL HOUSE $8.95. 101 PETER ST., 647-748-1924. $6.99. 1548 BAYVIEW AVE.; PLUS FOUR Sausage roll OTHER GTA LOCATIONS, 416-481-8184. Original fried chicken 54 29 BRICK STREET BAKERY Curried chicken noodles HOT STAR LARGE FRIED CHICKEN 79 $9.99. 374A YONGE ST., 647-748-6660. $3. 27 TRINITY ST., 416-690-9100; PHO MI VIET THAI Meat roti PLUS THREE OTHER GTA LOCATIONS. $7.50. 2354 MAJOR MAcKENZIE DR., 4 QUALITY BAKERY MAPLE, 905-417-5284. $2.50. 1221 MARKHAM RD., 416-431-9829. -
Mid-Autumn Celebrations at Dai Pai Dong, Rosewood Abu Dhabi, 15 Sep – 03 Oct
Mid-Autumn Celebrations at Dai Pai Dong, Rosewood Abu Dhabi, 15 Sep – 03 Oct. Dai Pai Dong rolling out its Mid-Autumn Celebration menus For the occasion of the upcoming mid-autumn festival, also known as the ‘full moon’ festival, Dai Pai Dong has exciting mouth-watering dishes rolled out especially for that occasion. Known for getting its inspiration from the street food movement, Dai Pai Dong’s menu showcases modern interpretations of classic Chinese dishes. Nestled where Rosewood Abu Dhabi meets The Galleria, Dai Pai Dong is represented by a smoky Dragon and Phoenix. This authentic Chinese restaurant celebrates honest Cantonese cuisine and is a must-visit in Abu Dhabi’s growing fine dining scene. Savor Chinese delicacies such as homemade noodles and dim sum, as well as barbecued meats. Stunning design complete with Chinese artwork and artifacts, a live show kitchen and a stylish speakeasy bar create a welcoming ambiance. Discover the perfect locale amongst restaurants in Abu Dhabi for a relaxing lunch or dinner with friends and family. MID-AUTUMN CELEBRATION | Available until 3 October The Mid-Autumn Festival is one of the most important and biggest occasions celebrated in China and Eastern Asia. It is where family and friends unite to honor the harvest season, feast and watch the full moon, a symbol of harmony. Traditionally it is celebrated from mid-September to early October, and at Dai Pai Dong the celebrations start early with the crayfish promotion followed by a series of offerings throughout the festive season including traditional Mooncakes, crab promotions, a family set-menu and a gala Yum Cha brunch to end the festivities. -
Chicken Khao Soi Ingredients
Chicken Khao Soi with Crispy Wonton Noodles Chefs, this delicious northern Thai meal is the perfect fi x for a cold night. Juicy chicken, hearty kale and fresh, springy wonton noodles form the base of the khao soi, which gets enticing depth and pleasant heat from yellow curry powder (known for its milder fl avor and lighter color). For an irresistible garnish, we’re pan-frying some of the wonton noodles , lending satisfying crunch to every bite. Blue Apron Wine Pairings Vinum Riesling, 2015 Scharf Farms Pinot Gris, 2015 Ingredients 2 Boneless, Skinless Chicken Breasts 6 Ounces Fresh Wonton Noodles 1 Bunch Kale 1 Lime 1 Yellow Onion Knick Knacks 2 Tablespoons Yellow Curry Paste 1 1-Inch Piece Ginger 1 Tablespoon Coconut Palm Sugar ¼ Cup Coconut Milk Powder Makes: 2 servings Prep Time: 15 minutes | Cook Time: 20–30 minutes For cooking tips & tablet view, visit blueapron.com/recipes/1047 Recipe #1047 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1047 1 2 Prepare the ingredients: Make the crispy noodles: Wash and dry the fresh produce. Heat a medium pot of salted In a large, high-sided pan (or pot), heat a thin layer of oil on water to boiling on high. Peel and thinly slice the onion. Peel and medium-high until hot. Using your hands, carefully separate mince the ginger. Remove and discard the kale stems; thinly slice the noodles. Once the oil is hot enough that a noodle sizzles the leaves. Using a peeler, remove the lime rind, avoiding the white immediately when added, add ¼ of the noodles in a single, even pith; mince the rind to get 2 teaspoons of zest (or use a zester).