Bread Plates Bites & Small Plates Veggies

Total Page：16

File Type：pdf, Size：1020Kb

Bread Plates Bites & Small Plates Veggies

BITES & SMALL PLATES BREAD fried tofu bahn mi (vv optional) 13 pig’s ear miang kum (gf, dine-in only) 12 vietnamese style sandwich…hoagie roll, chili mayo, crispy pig’s ears with lettuce wraps, fermented shallot “pate”, herbs and pickles flavorful garnish, coconut/tamarind sauce lamb murtabak 14 chicken satay (4)(gf) 9 stuffed indian style flatbread…ground lamb, egg, lemongrass and turmeric marinated chicken thighs, cheddar cheese and curry dipping sauce peanut sauce and cucumbers laab nua dib (gf) 14 shiok burger single 4oz. 12 / double 8oz. 16 singaporean “fast food” burger…sesame bun, beef patty beef tartare tossed fish sauce/lime dressing, shallots, american cheese, special sauce, onion, lettuce, served with fries aromatic herbs, ground rice add bacon 2 (gf bun available) * raw hamachi crudo (gf) 15 lemongrass nuoc cham, jicama, watercress, jalapeno, garlic PLATES vietnamese chicken wings (4)(gf) 11 fish sauce caramel, peanuts, pickles, herbs crab fried rice (gf) 18 classic style fried rice …crab, egg, cabbage. fish sauce, pork & crab dumplings (6) 11 cilantro, thai basil, topped with a fried egg creamy peanut/sesame sauce soya sauce chicken half 18 / whole 34 hot oil pork dumplings (8) 10 slow braised in soy, star anise, cinnamon, sherry. pork wontons in a spicy szechuan chili oil, sesame, housemade sriracha and steamed rice cilantro, sesame and scallion whole fried sea bass (gf) 28 smoked mushroom spring rolls (3)(vv) 9 fried and glazed with fish sauce caramel, fried spring rolls with smoked king oyster mushrooms, glass green mango slaw, side of rice (mostly deboned) noodles, vegetables, sweet/chili sauce NOODLES VEGGIES & SIDES (gf noodles available) gado gado (v, gf) 12 oyster char kway teow (contains shrinp) 21 charred cabbage, fried tofu, 6 min egg, bean sprouts, stir fried rice/yellow noodles, sambal tunis, benton’s bacon, cucumbers, radish with a warm peanut sauce chinese sausage, pickled ramps, egg pad mushroom woon sen (vegan optional) 18 som tum nong moo (vv optional, gf) 14 glass noodles, oyster/maitake mushrooms, mortar & pestle mixed green papaya salad egg, choy sum, chinese celery, peanuts with dried shrimp, pork rinds, garlic, long beans, peanuts choose your heat 0-1-2(fire!!!) shrimp wonton mee (contains pork) 19 a thai style “street broth”, yellow egg noodles, fried brussel sprouts (vv optional) 10 housemade shrimp wontons, raw white onions, herbs white soy/maple glaze, fish sauce, lemon, peanuts chicken khoa soi 17 tahu goreng (vv, gf optional) 10 chiang mai curry noodle soup, braised chicken legs, fried tofu, sweet peanut sauce, bean sprouts, herbs noodles, pickled kale, raw shallots, fried noodle choy sum belacan (gf, contains shrimp) 9 chinese flowering broccoli cooked DESSERT with homemade chili sambal khanom chan (vv, gf) 6 layered pandan and coconut steamed "jelly cake” jasmine rice (vv,gf) 4 gula melaka (vv, gf) 6 sago (tapioca pudding), coconut, palm sugar, macadamia nuts steph’s spice levels light medium fire pulit hitam (vv, gf) 6 v-vegetarian, vv-vegan, gf-gluten free black rice pudding, pandan, coconut *thoroughly cooking meats, poultry, seafood, shellfish or iced kachang (vv, gf, dine-in only) 11 eggs reduces the risk of foodborne illness mango, basil seeds, cendol, red beans, palm sugar, coconut .

Copy Link

Recommended publications

Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
[Show full text]
25 Vietnamese Foods
Table of Contents Introduction �� 4 Where to stay in Saigon? �� 5 How You Can Help �� 6 1� Bánh mì �� 7 2. Ốp la �� 10 3. Phở �� 12 4� Bún riêu �� 15 5. Bún mắm �� 17 6. Bún bò Huế�� 19 7. Bún mọc �� 21 8. Hủ tiếu Nam Vang �� 23 9. Bún chả �� 26 10� Bánh canh cua�� 28 11. Bún thịt nướng �� 30 12. Bánh tằm bì �� 32 13. Bánh cuốn �� 34 14� Bánh xèo �� 36 15. Bánh khọt �� 38 16. Bột chiên��
[Show full text]
Thai Cuisine 1 Thai Cuisine
Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.
[Show full text]
Loy Nava Menue
Loy Nava Menue Standard Package : • Dinner • Tea / Coffee • Bottled Water Superior Package: • Dinner • Tea / Coffee • Bottled Water • 1 Mai Tai Cocktail • 1 Glass White Wine • 1 Glass Red Wine • 1 Small glass of Dessert Wine Deluxe Package: • Dinner • Tea / Coffee • Bottled Water • 1 Cocktail (any cocktails including "Champagne" Cocktails) • 1 Glass of premium white wine • 1 Glass of premium red wine • 1 small glass of premium dessert wine • 1 liqueur Thai Traditional Degustation Menu Hors D'oeuvres: Moo/GaiSat-ay (Barbequed Pork/Chicken Satay in a shot glass of Satay Peanut Sauce) Gai Hor Bai Toey (Sous-vide marinated chicken with a perfume of Pandanus in a Pandanus Basket & Thai Plum Sauce) Miang Som Oh le Goong (Pomelo & Shrimp with fresj yound coconut served in a Betel Leaf Cone) Pla Toonah gap Jaem Prik (Seared AAA Tuna with a slow-braised Capsicum Jam) Nok Grata Num Chim Yam (Quail Egg Ceviche marinated in lime, sugar, fish sauce with cilantro & onion) Soup: Soup Pak (Soup of seasonal Thai Vegetables) OR Dtom Yam Goong (Mildly Hot and Spicy Shrimp Soup with young Coconut) Entrees: Gaeng Massaman Neu-ah (Mild Southern Massaman Curry of Aged Australian Black Angus Beef) Gaeng Kee-aow Wahn Gai (Green Curry of green Thai aubergine with Coconut Cream & Chicken cooked sous-vide) Salat Ped Num Makaam (Warm salad of Roast Duck with a sweet Tamarind Sauce) Tord Man Moo/Gai (Deep Fried Crispy Pork/Chicken Cakes with a Palm Sugar Sauce) Pat Pak Roo-am Mitr (Stir Fried Vegetables in Oyster Sauce) Kao Horm Malee (Steamed Jasmine White Rice &
[Show full text]
Lao Foods: Those Served in Local Homes, from Foods Found Only in Local Markets Or Foraged from the Jungle
Lao meals don’t follow the Western pattern. Dishes are served simultaneously, and shared by all. Sticky rice is the heart of the meal, and accompanies each mouthful. Our taster plates give small samples of popular Lao flavours, condiments or snacks, others are stand-alone dishes. Our staff are here to help you design your meal. Feel free to ask for advice or assistance! TASTER PLATES Dipping Sampler: an introduction to local flavours 40,000 Dip sticky rice into these ‘jeows’ or dips: Luang Prabang spicy sweet chilli paste with or without buffalo skin (Jeow Bong) Mild tomato salsa (Jeow Mak Len) Smoky eggplant dip (Jeow Mak Keua) Blend of coriander, chilli and garlic (Jeow Pak Hom) Accompanied by: Dried river vegetable sheets with tomato, garlic & sesame, (Khai Pene) Vegan Dipping Sampler 37,000 As above, with som pak gat, a pickled green vegetable (instead of jeow bong, which contains fish sauce) Five Bites 45,000 Sticky rice with five popular Lao snacks: Luang Prabang pork sausage (Sai Oua) Leafy green vegetable pickle (Som Pak Gat) ‘Heavenly’ dried buffalo meat, sweetly flavoured (Sinh Savanh) Salad of minced pork, eggplant, banana flower with bamboo and sesame seeds (Sa Mak Keua) Leafy parcels of delicately flavoured rice & aubergine pastes with herbs & noodles (Miang) Left: Five Bites Right: Dipping Sampler Luang Prabang Tasting Platter 70,000 Share with a friend to explore these very local specialities. Entrée for two, or main for one. Be ready for some unusual flavours: Dried river vegetable snacks (Khai pene) Luang Prabang spicy sweet chilli paste with buffalo skin (Jeow Bong) Local ‘thick soup’ with chicken, eggplant, chilli wood and local vegetables (Orlarm) Luang Prabang pork sausage (Sai Oua) Steamed local veg with sesame seeds & herbs (Soop Pak) All served with sticky rice Luang Prabang Tasting Platter Trio of Salads 50,000 Choose three from the following for a taste.
[Show full text]
Thai Food Promotions (Saturday Dinner) Appetizer
Thai Food Promotions (Saturday Dinner) Appetizer Papaya Mango Salad (Som Tam) Yam Woon Sees (Thai Glass Noodle Salad) Thai Egg Salad (Yam Khai) Spicy Seafood Salad (Yam Thalay) Mizi Fresh Fruit with Sour Sauce (Yam Pholamai) Soup Tom Khai Kai (Chicken and Galangal in Coconut Cream Soup) Main Course Beef Masamman Curry (Masamman Nua) Chicken Green Curry (Kaeng Khiew Waan Kai) Fish Sweet Sour and Spicy Fried Fish (Pla Sam Ross) Prawn Fried with Garlic (Kung Kai Tiem) Spicy Thai Omelets (Khai Yat Sai) Thai Fried Rice (Phad Thad) Vegetable 2 Type Phak Ruam Nam Man Hoy (Sauteed Vegetable with Oyster Sauce Thai Style) Phak Boong Fai Daeng (Sauteed Kang Kong with Chilly and Fermented Soya Beans) Stall Thai Spring Roll (Pai Pai) Thai Noodle – Koew Teow (Phad Thai) Pandan Wrapped Fried Chicken (Khor Hor Bai Toey) Shredded Chicken with Mango Salad (Yam Pla) Noodle Mi Krop (Crispy Rice Noodle Topped with Sweet, Sour Sauce and Condiments) Dessert Thai Tako (Thai Coconut Pudding) Fak Thong Sang Khaya (Pumpkin Custard) Khao Neuw Ma Muang (Rice Mango with Glutinous Rice) Lod Chong Nam Ka Ti Tab Tim Grob (Red Rubies) Fresh Fruits Platter Thai Mango Pudding Thai Food Promotion (Sunday Lunch) Appetizer Papaya Mango Salad (Som Tam) Mango Salad (Yam Mak Muang) Chicken Feet Salad (Yam Tin Kai) Thai Sambal Belacan (Nam Pit Ka) Kacang Botol (Sator Thua Pool) Kai Lan with Salted Fish (Kana Pla Kem) *** Soup Tom Yam Soup (Ken Som) (Mushroom, Chicken Slice, Mix Vegetables) *** Main Course Basil Leave Beef (Kak Thau Nua) Chicken Red Curry (Kai Pat Pit) Fish Pat
[Show full text]
Lunch at Chat Thai Thai Town Starters 1
LUNCH AT CHAT THAI THAI TOWN STARTERS 1. MHU BHING (2 skewers) หมูปิ้ง 烤豬肉串 7 Grilled pork skewers 2. GAI SATAY (2 skewers) สะเต๊ะไก่ 沙爹雞肉串 7 Chicken satay skewers **includes peanuts** 3. FRESH SPRING ROLLS เปาะเปี๊ยะสด 泰式米紙春卷 V 13 Fresh spring rolls of smoked fish sausages, chicken and crab with caramelised tamarind relish 4. TODT MUN BPLA (4 pcs) ทอดมันปลา 開胃醃黃瓜魚餅 GF 15 Fried fish cakes with pickled cucumber relish **includes peanuts** 5. SAI GROG ISAAN ไส้กรอกอีสาน 泰式糯米香肠 14 Fermented pork and glutinous rice sausages 6. TODT MUN GOONG (4 pcs) ทอดมันกุ้ง 虾饼 15 Fried prawn mousseline with pickled plum sauce 7. CRAB FRIED SPRING ROLLS (3 pcs) เปาะเปี๊ยะทอดไส้ปู 炸蟹肉春捲 14 Crab meat, hens egg and soft green herbs GF : Gluten Free V : Vegetarian, Vegetables Options available Please ask our friendly staff 5. SAI GROG ISAAN 3. FRESH SPRING ROLLS 6. TODT MUN GOONG GRILLED AND FRIED 8. SAI OUAH ไส้อั่ว 泰式猪肉烤肠 14 House spicy sausages of pork with aromatic herbs and chilli 9. GAI YAANG ไก่ย่าง 燒烤泰式雞排 14 Char grilled turmeric and lemongrass marinated chicken with nahm jim jaew* 10. BANGKOK WINGS (6 pcs) ปีกไก่ทอด 曼谷炸雞翅 14 Lightly herbs battered and fried chicken wings 11. CRYING TIGER เสือร้องไห้ 燒烤牛里脊 14 Char grilled beef tenderloin with nahm jim jaew* 12. PORK RIBS ซี่โครงหมูย่าง 黑椒豬肋排 15 Char grilled garlic and pepper pork ribs with nahm jim jaew* 13. KHOR MHU YAANG คอหมูย่าง 燒烤豬梅肉 16 Char grilled pork jowls with nahm jim jaew* 14. MHU DAAD DIEW หมูแดดเดียว 炸风腌猪里脊 16 Fried air dried marinated pork loin 15. MHU SAAM CHAN TODT หมูสามชั้นทอด 蒜香五花肉 16 Garlic marinated fried pork belly with nahm jim jaew* 16.
[Show full text]
Thailand-Malaysia R O U T E AYUTTHAYA
ASEAN World Class Culinary & Heritage Cities Thailand-Malaysia R O U T E www.tourismthailand.org/tourismproduct AYUTTHAYA Day2 5 Days 4 Nights Day1 BANGKOK Day 1 Bangkok-Ayutthaya Day 2 Ayutthaya-Bangkok Day 3 ailand Bangkok-Kuala Lumpur-Melaka Day 4 Melaka-Kuala Lumpur Day3 Day5 Day 5 Kuala Lumpur-Bangkok Malaysia MELAKA ASEAN World Class Culinary & Heritage Cities KUALA Day4 LUMPUR Democracy Day1 BANGKOK-AYUTTHAYA Moument Ratchadamnoen Bangkok Krang Rd. 1 OR TOR KOR Sanam Ranked among the five best fresh markets in the world and located next to world-famous Luang Rachineen Rd. Chatuchak Weekend Market, here you will find the best of Thailand’s fruit, vegetables, seafood and meat, as well as incredible array of prepared dishes. Open 8 a.m. - 6 p.m. https://ortorkor.com 3 Rd. Treepech Maharaj Rd. Ayutthaya 2 1 WAT YAI CHAIMONGKOL Ratchadamnoen Rd. Officially known as Wat Phra Chao Phya-thai, or Temple 5 Charoenkrung Rd. of the Supreme Patriarch, it was built in 1357 southeast of the city’s historical island by King U-thong to serve as a monastery for monks of Cho Phraya River the Pa Kaeo Sect returning from Ceylon (Sri Lanka). Open 8 a.m. - 5 p.m. 6 Charoenkrung Rd. 2 ROTI ROAD This stretch of Uthong Road at the south end of the island is lined with stalls selling Roti Sai Mai, a cotton candy-like sweet of sugar 4 palm threads wrapped in a roti which dates back to the ancient Song Wat Rd. Muslim community that resided here. Open day and night Hua Lamphong 3 JAPANESE VILLAGE Known in Thai as Ban Yipun, the compound was part of the Japanese settlement established in the 16th century when the Japanese government allowed their citizens to BANGKOK trade overseas.
[Show full text]
VDP Lunch Menu
LUNCH MENU 11:00 - 17:00 a la carte Appetizers & Starters Vegetarian Spring Rolls 180 Classic French Fries 100 Rice paper, cabbage, carrot, coriander Served with tomato sauce and shiitake, fresh or fried and mayonnaise Shrimp Spring Rolls 200 Sai Krok Isaan 180 Rice paper, shrimp, cabbage, carrot Traditional Isaan sour pork sausage and coriander, fresh or fried served with garlic-infused sticky rice “Money Bag” Spring Rolls 180 Thai-style Satay 180 Rice paper, minced pork, minced shrimp, Charcoal-grilled pork, chicken or beef garlic spears, shiitake and coriander, marinated in coconut milk and turmeric fresh or fried with toasted peanut sauce Moo Ping 180 Moo/Neau Dad Deaw 180 Street-food-style charcoal-grilled pork Sun-dried pork or beef jerky skewers served with sticky rice with Korean perilla Truffle Fries 150 Onion Rings 100 Tossed with truffle oil Served with homemade tartar sauce Shrimp Tempura 220 Tempura Dok Mai 180 Served with soy sauce and radish dip Deep-fried edible Thai flowers Prices are subject to 10% service charge and 7% VAT Salads Classic Garden Salad 250 Shrimp Caesar Salad 350 Mixed leaves, tomato, onion, capsicum Cos lettuce, parmesan, croutons, char- and balsamic vinegar dressing coal-grilled shrimp and Caesar dressing Sautéed Mushroom Salad 250 Smoked Salmon Salad 380 Baby spinach, macadamia nut, Norwegian smoked salmon, baby feta and lime dressing spinach, radish, dill & lemon dressing “The Samranraj” Salad 380 Seasonal Fruit Salad 250 Charcoal-grilled shrimp, baby spinach, Served with savoury creamy dressing sautéed
[Show full text]
10 Top Spots for Summer Essential Canary Islands
6 10 GOOD FOOD SHOPPING PENANG HONG KONG OCTOBER 2015 PLAY | EAT | SHOP | RELAX | EXPLORE OLD MEETS NEW 10 TOP SPOTS FOR SUMMER ESSENTIAL CANARY ISLANDS MUST HAVE CAMERA APPS Are you readyThanks to take for your celebrating RCI membership with to a us!higher level? HERE’S TO Stepcountless up to the holiday RCImemories Platinum STILL TOExperience COME What better way to kick off 40 more years of dream holidays than by celebrating the millions of RCI© members who share their extraordinary holiday memories with us. Thank you for making our year long celebration oh so special. We can’t wait to be part of so many special momentsRCI Platinum still membershipto come. gives you everything you enjoy with your RCI membership plus A legacy of holidays thatso much define more, including a lifetime. additional travel opportunities throughout the world, exclusive benefits and special discounts. ALL THIS FOR ONLY $50 A YEAR UPGRADE TO RCI PLATINUM AND ENJOY SENSATIONAL PLATINUM BENEFITS* INCLUDING: • Priority Access • Exclusive Specials & Discounts • Unit Upgrades • Platinum Rebates • Platinum Cruise Exchange *RCI Platinum® Membership benefits can only be redeemed through • Lifestyle Benefits RCI by RCI Weeks members who are paying the applicable RCI Platinum Membership tier fees. This product is separate to your RCI subscription fees. For full terms and conditions, visit rci.com ® Call RCI on 65 6223 4333 PLATINUM or call your country’s toll free number 21 OCTOBER Santa Cruz de La Palma 2015 colonial street house facades in Canary Islands CONTENTS FEATURES countless holiday 12 10 TOP SPOTS FOR SUMMER From fun filled water parks, historical temples, idyllic markets and spectacular scenery.
[Show full text]
Simply-Kitchen.Ca 10%
simply-kitchen.ca BEVERAGES* PEARL MILK TEA R $4.50 L $5.00 Add $1 for extra tapioca. MILO DINOSAUR $4.00 Iced Milo topped with Milo powder. GRASS JELLY MILK TEA $4.00 GRASS JELLY COCONUT MILK $4.00 MATCHA LATTE $4.00 YUZU TEA WITH HONEY $3.00 ICED MILK TEA $3.00 ICED LEMON TEA $3.00 ICED COFFEE $3.00 HIGHWAY 401 Order online at HONG KONG MILK TEA $2.50 simply-kitchen.ca Lee Centre Dr STC UberEats, SkipTheDishes, DoorDash, and more! HOT LEMON TEA $2.50 Corporate Dr HOT COFFEE $2.50 Progress Ave Markham Rd McCowan Rd McCowan Ellesmere Rd Delivery Order 416-431-1881 SPARKLING DRINKS* 26 Lee Centre Dr, Scarborough, ON $4.50 simplykitchento PEACH MINT Tues – Sun 11:30 AM – 9:30 PM STRAWBERRY BLOSSOM $4.50 simplykitchento Mon Closed MANGO TANGO $4.50 416-431-1881 [email protected] 10% OFF *Add $1 for Tapioca / Grass Jelly / Coconut Jelly BY CASH! MAINS DESSERTS BUILD YOUR OWN COMBO! $3.00 Pick any Main and get $2 off drinks $4 and above! MANGO MOCHI Fresh thick-cut mango wrapped in glutinous rice cake and shredded coconut. BONELESS HAINANESE $11.99 KHANOM CHAN (3pcs) $4.50 HAINANESE CHICKEN RICE Thai style coconut pandan layered cake. CHICKEN RICE Poached tender chicken, de-boned and served with seasoned rice, a trio of house-made sauces, crunchy cucumber and chicken soup. MALAYSIAN $10.99 CURRY LAKSA Rich golden curry soup made with coconut milk, prawn broth, nuts, spices and fresh herbs. Served with shrimp, egg noodles, rice vermicelli, fish cakes, tofu puffs, bean sprouts MALAYSIAN and egg.
[Show full text]
Asian Festivals and Customs a Food Exporter’S Guide
Asian Festivals and Customs A Food Exporter’s Guide By Grant Vinning and Kaye Crippen Asian Markets Research Rural Industries Research and Development Corporation Global Competitiveness Research and Development RIRDC Publication No 99/60 RIRDC Project No AMR-3A © 1999 Rural Industries Research and Development Corporation. All rights reserved. ISBN 0 642 57944 X ISSN 1440-6845 Asian Festivals and Customs: A Food Exporter’s Guide Publication No. 99/60 Project No. AMR-3A The views expressed and the conclusions reached in this publication are those of the author and not necessarily those of persons consulted. RIRDC shall not be responsible in any way whatsoever to any person who relies in whole or in part on the contents of this report. This publication is copyright. However, RIRDC encourages wide dissemination of its research, providing the Corporation is clearly acknowledged. For any other enquiries concerning reproduction, contact the Publications Manager on phone 02 6272 3186. Researcher Contact Details Grant Vinning Kaye Crippen Asian Markets Research Asian Markets Research (South East Asia) 157 Horizon Drive formerly of Singapore, and Jakarta, Indonesia WESTLAKE 4074 QUEENSLAND Phone: (07) 3376 2244 Fax: (07) 3376 7264 Email: [email protected] RIRDC Contact Details Rural Industries Research and Development Corporation Level 1, AMA House 42 Macquarie Street BARTON ACT 2600 PO Box 4776 KINGSTON ACT 2604 Phone: 02 6272 4539 Fax: 02 6272 5877 Email: [email protected] Website: http://www.rirdc.gov.au Published in November 1999 Printed on environmentally friendly paper by Union Offset Foreword ii Food has always been central to human activity.
[Show full text]