CV19 Menu.Xlsx

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THANK YOU FOR YOUR SUPPORT! RECEIVE A $10 GIFT CERTICFICATE FOR ALL PICK UP ORDERS OVER $50 LARGE PLATES 主菜 Roasted Iberico Pork "Cha Siu" 26 Wok Fried Wagyu Steak with Asparagus 24 TO-GO MENU ShanDong Chicken Wings 16 11:30 am to 7:30 pm, 7 days a week Live Lobster with Garlic Butter 60 415-347-8888 [email protected] VEGETABLES 菜 Garlic Pea Tendrils 16 DIM SUM 點心 Sichuan String Beans 14 Mapo Tofu 12 DUMPLINGS 餃子 Garlic Broccoli 12 Palette Soup Dumpling "XLB" Sampler (5) 12 Original Pork Soup Dumpling "XLB" (3) 7 RICE & NOODLE 飯, 麵 Classic Ha Gow (3) 7 XO Wagyu Beef Fried Rice 20 XO & Shrimp Dumpling (3) 8 Olive Oil Supreme Soy Stir-fried Noodle 14 Lobster Dumpling with Butter Sauce (3) 10 Seafood Crispy Noodle 22 Typhoon Crispy Ha Gow (4) 8 Chicken Stir-fried Noodle 18 Pork & Shrimp Siu Mai (3) 6 Steamed Jasmine White Rice 2 Chicken and Mushroom Siu Mai (3) 6 Jumbo Scallop Siu Mai (3) 8 BEVERAGES 飲料 Sichuan Seafood Dumpling (5) 9 Vegetarian Dumpling (3) 8 PREMIUM TEA BAGS 茶 Peking Pork and Chives Dumpling (5) 10 Choice of: Jasmine, Oolong, Puerh 2 BAO 包 Jade Jasmine Pearl, Iron Goddess 3 Steamed BBQ Pork Bao (Cha Siu Bao) (2) 5 Chicken and Parsley Bao (2) 5 SOFT DRINKS 飲料 Coca Cola (12oz bottle) 5 PALETTE CLASSICS 彩籠經典 Diet Coke (8oz bottle) 4 Vegetarian Spring Rolls (3) 6 Sprite (12oz bottle) 5 Black Bean Pork Ribs with Taro 6 Ginger Beer (6.7oz bottle) 4 Chicken Claw with Kabocha Squash 6 Lotus Wrap Abalone Sticky Rice 7 BEER 啤酒 Seared Radish Cakes with XO Sauce 7 Anchor Steam (12 oz bottle) 6 Chicken Mushroom Soup 14 Drake's Hefeweizen (12 oz bottle) 6 Tsing Tao (12 oz bottle) 8 DESSERT 甜品 Holy Craft Yuzu Rice Lager (12 oz can) 8 Salted Egg Lava Bao (Lau Sa Bao) (2) 5 Almanac Sunshine Sour Ale (16 oz can) 10 Portuguese Egg Tart (2) 6 Hitachino White Ale (12 oz bottle) 12 Steamed Custard Dumpling (4) 6.

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ON the GRILL 32 Recipes for Perfect Grilling
ON THE GRILL 32 recipes for perfect grilling OptiGrill SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 SUMMARY OPTIGRILL, the pleasure of grilling food to perfection 4 Recipes using the Red meat program 6 Recipes using the Burger program 18 Recipes using the Poultry program 22 Recipes using the Sandwich program 32 Recipes using the Sausage program 40 Recipes using the Fish program 50 Recipes using the Manual program 60 Index 72 INNOVATION SENSOR IC C T O A O M K O I N T G U A OPTIGRILL, THICKNESS COOKING LEVEL MEASUREMENT INDICATOR THE PLEASURE OF GRILLING FOOD TO PERFECTION The secret of grilling foods to perfection is determining the right temperature and cooking time according to food type, size and thickness. Treat yourself and your taste buds to meat cooked rare, medium or well done, and enjoy the pleasure of sharing and savouring. The origins of grilling An instant pleasure We invented grilling right after we discovered fire. That was when we Grilling often requires improvisation. No fuss, easy preparation, and accidentally learned how to make meat and fish more tender, easy no mess. In the kitchen or outdoors, it is plain fun. Transforming raw on the stomach and, best of all, delicious. One can easily imagine to cooked takes only a few quick steps: the meal is ready, the table is the succulent smell of the first piece of meat that accidentally fell set, and the time to savor has arrived! on the embers.
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Pork Q&A Answer
Supplemental Activity: TEACHER GUIDE Pork Q&A Answer Key Pork Q & A - ANSWER KEY Cooking Methods 1. How does the tenderness of the meat determine the method of cooking (direct or indirect heat)? As a general rule, the cuts from the loin and tenderloin tend to be the most tender – cook with direct heat. When working with larger, less-tender cuts, simply remember to cook slowly over indirect heat. 2. What is sautéing? What cuts of meat are ideal for sautéing? • Sauteing is to add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. • Meat cuts to sauté include cutlets, loin chops (bone-in or boneless), tenderloin medallions, and ground pork patties. 3. What is grilling? What cuts of meat are ideal for grilling? • Grilling is a high-heat, direct method of cooking meat over live flames. • Meat cuts to grill include loin chops (3/4 inch thickness), thick loin chops (1½ inch thick and boneless), loin kabobs, tenderloin, and ground pork patties. 4. What does it mean to marinate? What are two cuts of pork to marinate? • To marinate means to let food stand in marinade for a certain length of time to tenderize it and develop its flavor. A marinade may be a flavorful liquid such as barbecue sauce or a dry rub. • Two cuts of pork to marinate could be pork shoulder and roasts. 5. What is another name for indirect grilling? Barbecuing 6. What is barbecuing? What cuts of pork are best for barbecuing? Barbecuing is characterized by a long, low-heat, smoke-cooking method using coals, smoldering logs or chunks of wood.
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DIM SUM HA GAO (4 St./ 4 Pcs.) SIU MAI (4 St./ 4 Pcs.) CHA SIU BAO (2
DIM SUM Die Zubereitung dauert mind. 20 Min. Solange der Vorrat reicht! € D1 HA GAO (4 St./ 4 pcs.) 3,90 gedämpfter Reismehlteig mit Garnelen steamed dumplings filled with shrimps D2 SIU MAI (4 St./ 4 pcs.) 3,90 gedämpfte Teigpralinen mit Schweinefleisch und Garnelen steamed pasta skin filled with chopped pork and shrimps D3 CHA SIU BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit mariniertem Schweinefleisch steamed barbecue pork buns D4 SIU LONG BAO (4 St./ 4 pcs.) 4,20 gedämpfte Teigtaschen mit Schweinefleisch steamed pork buns D5 CHAI BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit Gemüse steamed buns with vegetable filling D6 DAU SA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer roter Bohnenpaste steamed buns with sweet red bean paste filling D7 LIN JONG BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer Lotuspaste steamed buns with sweet lotus seed paste filling D8 ZI MA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer schwarzer Sesampaste steamed buns with sweet black sesame paste filling D10 YUK GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Schweinefleisch steamed or fried pork dumplings D11 CHAI GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Gemüse steamed or fried vegetable dumplings D12 TRY IT CLASSIC 4,90 Kombination aus fünf verschiedenen gedämpften Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao und Siu Long Bao combination of a variety of steamed Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao and Siu Long Bao D13 LO BAK GOU (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit getrockneten Garnelen & Lap Cheung fried chinese turnip cake with dried shrimps and chinese sausage D14 LO BAK GOU CHAI (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit Shiitake und Morcheln fried chinese turnip cake with shiitake mushrooms and morels D15 NO MAI GAI 6,00 gedämpfte Klebreistasche, gefüllt mit Hühnerfleisch, Shiitake, Lap Cheung, getrockneten Garnelen in Lotusblättern.
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Pork Around the World
leonardoskl myleonardoskl leonardos.my 03-2096 2226 STARTERS FROM THE LARDER AVOCADO SALAD 29 PIGS IN A Avocado, mixed greens, BLANKET (6 pieces) 26 CHEF’S orange vinaigrette Mini sausage wrapped in bacon, spicy mayo SELECTION CAULIFLOWER SOUP 22 3 COLD CUTS (80 g) 68 Spiced cauliflower soup, crispy bacon LOBAK (5 pieces) 19 Deep-fried Nyonya five spice pork rolls 5 COLD CUTS (125 g) 98 PARSNIP APPLE SOUP 26 Roasted parsnip and apple soup, CROQUETTES (3 pieces) 24 croutons Deep-fried croquettes with creamy Ibérico pork filling KENTUCKY FRIED FROG 42 100% Deep-fried frog legs, spicy mayo, CORN DOG (3 pieces) 28 side salad Deep-fried Manchego wrapped in IBÉRICO HAM SEÑORIO DE MONTANERA Ibérico ham PORK RILLETTE SSAM 29 HAND-CUT 88/50 g Pork rillette, fresh romaine lettuce SCAN HERE TO LEARN MORE MAINS SALMON 48 FETTUCCINE IBÉRICO OTHER Grilled salmon, grilled vegetable, ARRABBIATA 36 COLD CUTS COLD CUTS beurre blanc Fettucine, spicy tomato sauce, mushroom OCTOPUS RISOTTO 88 PALETA IBÉRICA 59/50 g PROSCIUTTO HAM 22/50 g DE CEBO Saffron risotto, Mediterranean octopus, FETTUCCINE CHORIZO FORTE 13/45 g Pimentón de la Vera SEÑORIO DE MONTANERA CARBONARA 38 FUET 28/40 g SPRING CHICKEN 48 Fettuccine, cream sauce, IBÉRICO MORTADELA 21/45 g Roasted chicken, corn, side salad thick-cut bacon bits SALCHICHÓN 16/35 g IBÉRICO MORCÓN 47/35 g 38 RANJIT’S PASTA 35 CHORIZO DE VACUNO 32/35 g BANGERS & MASH IBÉRICO SOBRASADA 36/35 g Coiled pork sausage, mashed potato, Spaghetti aglio olio, bacon, chilli (BEEF CHORIZO) gravy DE MALLORCA HOKKIEN MEE 29 CURED
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Grab a Taste of Old Carolina. Sauces Inspired by the Regional Barbecue Backyard Ribs Variations of the Carolinas
Grab a taste of Old Carolina. Sauces inspired by the regional barbecue Backyard Ribs variations of the Carolinas. Original Classic Original Gold Piedmont No. 5 Inspired by the tomato- Inspired by the mustard- Inspired by the famous based sauces of western based sauces of South Lexington-style barbecue QTips North Carolina. Th is Carolina. Th is style of sauces in the central part traditional sweet sauce sauce is not often served of North Carolina. Th is Pro Barbecue Secrets is familiar to northern north of the Mason- tangy barbecue sauce tastes. It’s a very smooth Dixon line. Fans of this has a slightly thinner From the Pitmasters at Old Carolina and mild blend of sauce appreciate its sweet consistency with its complex fl avors. Great yet peppery fl avor. Great tomato, vinegar and served on pork, chicken, served on pork, chicken, pepper blend. Great or ribs. brisket or ribs. served on pork, chicken, brisket or ribs. To order or for more information, visit www.oldcarolina.com. Place your ribs on top of each other bone side to bone 5 side on the grill side opposite of the heat source. Be sure the ends of the ribs do not overlap the heat source or they will dry and burn out. Cook for 5 to 6 hours with the Real Smoked Pork Ribs Using the lid closed, turning and rotating every hour until done. Indirect Grilling Method Th ree tests for doneness Th e ribs are fi nished cooking when the temperature of the • meat reaches 170° - 175°. For an accurate measurement, Ingredients insert the meat thermometer vertically between the bones.
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Ideal for Sharing
PURA BRASA MENU PURA BRASA MENU PURE HAMBURGER ® PURA BRASA JOSPER GRILLED WAGYU $ 26 BURGER Accompanied with onions, I LOVE BBQ Delicious THE PHILOSOPHY OF PURA BRASA IS SHARING cheddar cheese, mustard sauce meats cooked in the and straw potato Josper® Charcoal Oven JOSPER® GRILLED COUNTRY $ 24 STYLE BURGUER Grilled boneless Chicken Thigh with Garlic sauce, garlic rice and garlic flakes oneless $ 20 Accompanied with onions, Philosophy cheddar cheese, mustard sauce Grilled Boneless Chicken Thingh with Curry sauce, raisins and pine nuts on basmati rice $ 22 and straw potatoand straw potato Josper® Grilled Chicken marinated on skewer $ 25 All our meats and fish are prepared on the spot in our Josper® Charcoal Oven, Black Angus sirloin entrecot (250gm) $ 30 with the noble worth of firewood. This is Pura Brasa recommends... our philosophy and part of our identity. US Wagyu ribeye (MS5) (200gm) $ 50 The best Spanish Suckling Pig ® Grilled Pork Belly with smoked apple puree, teriyaki sauce and mixed grilled vegetables $ 28 News item by Roasted in our Josper Charcoal Oven CRISTINA JOLONCH, News Barcelona (La Vanguardia) Grilles ibérico Pork Secreto serve with romesco sauce and diced grilled vegetables $ 30 Josper® Charchoal Oven lamb rack with potato and Padron pepper $ 28 We have been “gmilling round the bend” for fifty years, jokes Manu Yebras when asked how they have managed to sell the charcoal ovens born in this Pineda restaurant, now transformed into Pura Brasa by Josper® (N-II, km 671.6), all over the world. As well as ovens, they also manufacture robatas – Japanese gmills –, Basque gmills and gmills for famous chefs.
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CV19 Menu.Xlsx
RICE BOWLS 飯盒 NEW! (weekdays only) BBQ "Char Siu" Pork 16 TO-GO MENU Curry Brasied Short Rib 16 11:30 am to 7:30 pm, 7 days a week Mapo Tofu with Maitake Mushroom 16 415-347-8888 Side of Chicken and Mushroom Soup 4 * all rice bowls come with sides of pickles, vegetable, and DIM SUM 點心 spring rolls (2); side soup available for rice bowls only DUMPLINGS 餃子 RICE & NOODLE 飯, 麵 Palette Soup Dumpling "XLB" Sampler (5) 12 Original Pork Soup Dumpling "XLB" (3) 7 XO Wagyu Beef Fried Rice 20 Classic Ha Gow (3) 7 Olive Oil Supreme Soy Stir-fried Noodle 14 XO & Shrimp Dumpling (3) 8 Seafood Crispy Noodle 22 Lobster Dumpling with Butter Sauce (3) 10 Chicken Stir-fried Noodle 18 Typhoon Crispy Ha Gow (4) 8 Steamed Jasmine White Rice 2 Pork & Shrimp Siu Mai (3) 6 Chicken and Mushroom Siu Mai (3) 6 DESSERT 甜品 Jumbo Scallop Siu Mai (3) 8 Sichuan Seafood Dumpling (5) 9 Portuguese Egg Tart (2) 6 Vegetarian Dumpling (3) 8 Steamed Custard Dumpling (3) 6 Squid Ink Chiu Chow Dumpling (3) 8 Peking Pork and Chives Dumpling (5) 10 BEVERAGES 飲料 BAO 包 PREMIUM TEA BAGS 茶 Steamed Pork Bao (Cha Siu Bao) (2) 5 Jasmine 2 Salted Egg Lava Bao (Lau Sa Bao) (2) 5 Oolong 2 Durian Bao (2) 7 Puerh 2 Wild Mushroom and Chicken Bao (2) 7 Jade Jasmine Pearl (Green) 3 Iron Goddess (Tie Kuan Yin) (Oolong) 3 PALETTE CLASSICS 彩籠經典 Vegetarian Spring Rolls (3) 6 SOFT DRINKS 飲料 Black Bean Pork Ribs with Taro 6 Coca Cola (12oz bottle) 5 Chicken Claw with Kabocha Squash 6 Diet Coke (8oz bottle) 4 Lotus Wrap Abalone Sticky Rice 7 Sprite (12oz bottle) 5 Seared Radish Cakes with XO Sauce 7 Ginger Beer (6.7oz bottle) 4 Chicken Mushroom Soup 14 Pellegrino Sparkling Water 6 SUPPORT EACH OTHER!! BEER 啤酒 RECEIVE A $10 GIFT CERTICFICATE FOR Tsing Tao (12oz bottle) 8 ALL PICK UP ORDERS OVER $50.
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Kitchen Side
KITCHEN SIDE OLD FASHION BEIJING SOUP |tofu, bamboo, carrot, 4,20 egg, shitake D A WONTON SOUP|homemade Wan Tan with Pork and coriander, L 4,90 mushroom, pak Choi, egg pancake stripes A S tofu,pak choi and mushroom 3,90 + TOFU SOUP | P CHINACY SALAD |tofuskin with carrot and paprika U 4,90 Edamame, Fungus O S SEAWEED SALAD SHANGHAI STYLE | 5,20 pickled seaweed GUA BAO BAO ZI THE CLASSIC PORK 4,50 XIAO LONG BAO (3 pcs.) 5,90 braised pork belly, cucumber, carrot, peanuts, pickled soup dumplings with pork vegetables JIANG BAO (3 pcs.) 6,20 CRISPY CHICKEN 4,50 porkbelly with fermented soybeanpaste CAI BAO (3 pcs.) 6,20 crispy chicken, cucumber, carrot, red cabbage, homemade Mayo smoked tofu with pak choi and shitake VEGGIE 4,50 CHA SIU BAO (3 pcs.) 6,20 grilled pork with cantonese BBQ sauce eggplant, crispy cracker, szechuan sauce, carrot BAO ZI TRIO (3 psc.) 6,20 1 psc.Jiang Bao,1 psc.Cai Bao und 1 psc.Cha Siu Bao Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT. TAPAS/SIDE DISHES OH! HONEY WINGS 6,20 chickenwings with homemade honey sauce POPCORN CHICKEN 6,80 crispy chicken balls with homemade Mayo KIMCHEESY RICE BALL (3 pcs.) 6,20 Kimchi,Gouda,Rice,Sesam and Homemade figs Mayonnaise CHILI & PEPPER CHICKEN 6,80 chicken thighs with cucumber, szechuan pepper, chili sauce and peanuts CHINACY NOODLES 5,90 homemade noodle with onion oil, roasted onions and soy sauce egg DAN DAN DON 5,90 porkbelly ,shitake,carrot with fermented soybeanpaste ,Kewpie Mayo,Yuk Song,Rice
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Eating in Hawai'i Is a Wide
The most pristine ‘ahi (the Hawaiian word for tuna) can now be overnighted to your In Hawai‘i, bread means Portuguese sweet bread. door courtesy of Honolulu Fish. And the man who made it a household name, B particularly on the mainland, is Robert R. Taira. It’s not all poke and Founded by a marine biologist What began as a tiny Hilo bakery in the 1950s lūa‘u (although and presided over by sashimi soon expanded to Honolulu’s King Street, and experts, this chef favorite now 400,000 square feet of baking facilities in there’s plenty of that, specializes in sushi-grade, hook- Torrance, California, and Oakwood, Georgia— all within two decades. It’s still a family business; as well); eating in caught fillets hand-selected a third generation of Tairas has made the fluffy Hawai‘i is a wide- each morning at the Honolulu sweet bread an American staple, with King’s ranging cultural fish market; honolulufish.com. Hawaiian now the No. 1 branded dinner roll in the United States. cross-pollination. From brilliant ahi The Cantonese char siu method of preparing tuna to the zest C barbecued pork has wider applications in Hawai‘i, of sour plums, where everything from here’s how to chicken to wild game is marinated in the dine like a soy-based sauce (often with honey, hoisin sauce, Hawaiian, from and Chinese five-spice) A to Z and cooked over fire. Char Siu Baby BY CHRIS HUGHES Back Ribs, recipe p. 78 RECIPES BY ROBBY MELVIN PHOTOGRAPHS BY GREG DUPREE TYPE ILLUSTRATION BY NICK KUCHAR PROP STYLING BY MINDI SHAPIRO LEVINE; FOOD STYLING BY EMILY NABORS HALL
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Hong Kong in Belgium
Master Thesis 2015 Carolien Potter Hong Kong in Belgium Master thesis 2015 Carolien Potter Hong Kong in Belgium Hasselt University Faculty of Architecture and Arts HONG KONG IN BELGIUM How a different culture and its environment can be sold in Belgium. MASTER THESIS Carolien Potter HASSELT UNIVERSITY FACULTY OF ARCHITECTURE AND ARTS 2014 - 2015 Supervisor: Dr. Katelijn Quartier Tutor: Philippe Swartenbroux PREFACE The first words of my thesis I would like to dedicate to those who have supported me during the project, even when I was 10.000 kilometres away from them. First and foremost I would like to thank my supervisor Dr. Katelijn Quartier for her honest advise and feed- back throughout the research project. Secondly I would like to thank Philippe Swartenbroux, for the nu- merous tutorials, clever suggestions and motivating inspirations. Many thanks for letting me see that the solution was often right in front of me. Furthermore I would like to thank everyone who made it possible for me to go to Hong Kong in the first place, as well as my friends who showed me the city and the outlying island, as if I were a local. Also many thanks to those who helped me make my trip abroad a whole new experience. And last but not least I want to thank particularly my boyfriend Domien, for the love and patience during the project, as well as my friends and family for their encouragements and support when I needed it the most. ABSTRACT Even from the times before Marco Polo travelled and documented his travels to Asia, there has been an interest in other unknown countries to write about it and to show others the interesting and different customs from those cultures.
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Product Instructions Pork Ribs Sauced | Dry Rubbed | Baby Back | St
PRODUCT INSTRUCTIONS PORK RIBS SAUCED | DRY RUBBED | BABY BACK | ST. LOUIS FULLY COOKED. READY TO HEAT & SERVE. Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months. PORK RIBS GETTING STARTED Before heating, thaw the cooked ribs completely (in the vacuum packaging) in a refrigerator. Remove ribs from vacuum packaging before heating. Helpful Hint: Cutting ribs into riblets before heating will shorten the heating time and make for easier handling. HEATING YOUR RIBS Note: Heating instructions apply to both full and half slab ribs. CONVENTIONAL OVEN HEATING IN THE OVEN: 1. Preheat oven to 350 Degree F. 2. Place a large sheet of foil on a baking sheet. Place the ribs and extra bbq sauce (add your favorite if heating a dry rubbed only rib) on top of the foil. Wrap the foil around the rib and seal foil on edges. Note – if choosing to not add bbq sauce, we advise adding a small amount (1/4 cup or less) of water over a dry rubbed rib for cooking. 3. Place the baking sheet with foil wrapped rib in the oven for approximately 25 minutes, until heated thoroughly. BAKING BAG HEATING 1. Preheat oven to 350° F. 2. Place ribs in baking bag and close bag with twist tie. 3. If Sauced, drizzle the sauce from the bag over the ribs. 4. Make 2 or 3 slits in top of bag. 5. Heat for approximately 15 to 20 minutes. 6. Remove from bag and serve hot. SLOW COOKER HEATING 1. Cut in serving portions.
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DPD Take Away Menu Dec23
YUM CHA BRUNCH EVERY SATURDAY 12:00 – 16:00 EXPERIENCE A SELECTION OF DELECTABLE DUMPLINGS, ROASTED MEATS & DESSERTS BRUNCH WITH REFRESHMENTS 268. BRUNCH WITH GRAPES & HOPS 388. TAKE-AWAY MENU HOT POT BRUNCH FOR DELIVERY CONTACT EVERY FRIDAY 18:00 - 23:30 OUR HOTEL HOTLINE 800 4788 OR ENJOY THE AUTHENTIC UPSCALE HOT POT EXPERIENCE WITH OUR PRIME SELECTION OF MEAT, DIM SUM, SALADS & BARBECUE ITEMS BRUNCH WITH REFRESHMENTS 268. BRUNCH WITH GRAPES & HOPS 388. FOR TAKEAWAY PICK UP IN PERSON CONTACT 02 813 5588 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 ROSEWOOD ABU DHABI on our menu. Kindly note that our dishes are not produced in an entirely allergen free environment. AL MARYAH ISLAND | UAE 12:00 PM TO 10:00 PM SOUPS VEGETABLES RICE AND STARTERS AND BEAN CURD AND NOODLES SWEET CORN & CHICKEN 45. WOK-FRIED ASPARAGUS (V)(N) 48. WOK-FRIED HAKKA NOODLES 48. free-range egg white water chestnut, gingko nuts chicken SZECHUAN HOT & SOUR 45. BRAISED EGGPLANT (V) 48. WOK-FRIED RICE NOODLES 58. assorted seafood ginger, garlic, preserved chili sauce Australian beef striploin, mushrooms DAILY CHINESE VEGETABLE 48. DOUBLE-BOILED CHICKEN WONTON 48. BRAISED 'E FU' NOODLES 54. wok-fried - oyster sauce mushrooms CRUSHED CUCUMBER (V) 45. steamed - garlic garlic, black vinegar YANGZHOU FRIED RICE 48. WOK-FRIED STRING BEANS 48. shrimps,chicken,egg CRISPY FRIED SQUID 45. minced chicken, preserved vegetables DAI PAI DONG FRIED RICE 48.
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