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Menu 1: Jiu Hu Eng Chai

The document provides the menus for two banquet events. Menu 1 includes appetizers like sashimi and salads, soups like tom yam soup, and main dishes like crispy fried king prawns and braised spicy mutton. Menu 2 also includes appetizers and salads to start, along with soups and a variety of grilled, baked, and stir-fried meat, seafood and vegetable dishes for the main course. Both menus conclude with dessert and coffee/tea.

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Mohd Hafiz Lunde
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95 views4 pages

Menu 1: Jiu Hu Eng Chai

The document provides the menus for two banquet events. Menu 1 includes appetizers like sashimi and salads, soups like tom yam soup, and main dishes like crispy fried king prawns and braised spicy mutton. Menu 2 also includes appetizers and salads to start, along with soups and a variety of grilled, baked, and stir-fried meat, seafood and vegetable dishes for the main course. Both menus conclude with dessert and coffee/tea.

Uploaded by

Mohd Hafiz Lunde
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Menu 1

Appetiser & Salad Fresh shellfish on ice with garlic chili sauce Sashimi, California and maki sushi Cold roasted chicken with vegetables platter Japanese wakame and crabmeat salad with shrimps Jiu hu eng chai Roasted beef with mustard fruits 6 types of international mixed salads & 3 types of dressings Pickles Capers, gherkin, stuffed olives, pitted black olives & pickle fruits Soup Bangkok spicy seafood tom yam soup Cream of pumpkin and potatoes with pesto and garlic crouton (French bread basket with butter) From the Grill Marinated kembung fish with banana leaf Deep sea flower crab BBQ chicken wings Cajun prime beef Tandoori jumbo chicken sausage Yong tau foo Grilled lamb chop Grilled garden vegetables Sauce Seafood chili sauce Tamarind juices BBQ sauce Mushroom sauce French mustard Horse radish Fresh mint sauce Stall & Carving Oriental marinated roasted whole spring lamb Tok-tok mee (wanton noodles soup) Oven roasted young chicken with charbroiled garlic in rosemary reduction

Assorted ice cream with choice of toppings Main dish Crispy fried king prawn with curry leaf (udang goreng masala) Braised spicy mutton with lentil curry (Dalca kambing) Fried eggs with prawn Baked whole red snapper in superior golden fried garlic and shredded young ginger broth Stir fried squid with oriental spices and dried shrimps (kam heong squid) Steamed clam with preserved bean paste Singapore fried soft bean curd with assorted mushrooms in egg drop sauce Braised seasonal vegetables with bean stick in abalone gravy Hungarian beef goulash Italian chicken cacciatore with olive Freshly baked lasagne alla modenese Steamed rice Dessert Selection of local pastry and desserts Selection of Western cakes and desserts Fresh seasonal fruits platter Fruit salad with jack fruits Coffee & Tea

Menu 2
Appetiser & Salad Smoked fish honey with dill cream platter Fresh shellfish on ice with garlic chili sauce Sashimi, California and Japanese sushi Crispy fried Chinese cold platter Spicy Thai beef and vegetables salad Kerabu chicken with black fungus 6 types of international mixed salads & 3 types of dressings Pickles Capers, gherkin, stuffed olives, pitted black olives & pickle fruits Soup Old style braised duck with preserved salted vegetable Cream of farmer with smoked sausages (French bread basket with butter) From the Grill Marinated kembung fish with banana leaf Deep sea flower crab BBQ chicken wings Cajun prime beef Tandoori jumbo chicken sausage Yong tau foo Grilled lamb chop Grilled garden vegetables Sauce Seafood chili sauce Tamarind juices BBQ sauce Mushrooms sauce French mustard Horse radish Fresh mint sauce Stall & Carving Oriental marinated roasted whole spring lamb Mee soto Lok-lok with dipping sauce

Satay sauce, green chili sauce, sweet sauce, percik sauce, chicken rice chili sauce and seafood chili Assorted ice cream with choice of toppings Main dish Indian style braised beef with coconut (daging rendang mamak) Crispy fried squid with curry leaf (sotong goreng masala) Pattaya chicken (Ayam paprik) Baked green mussel mornay Chawan mushi (savoury steamed custard) Oven roasted leg of lamb with ratatouille and rosemary and orange reduction Cannelloni alla napolitana with spinach and mushrooms cream ragout Crispy baked whole fish snapper in local spices with curry leaf (kam heong fish) Nyonya style wok fried tamarind kind prawns with condiments Braised golden fried eggs bean curd with minced chicken and seasonal vegetable Stir fried baby garden green with fish maw and assorted mushrooms in abalone sauce Steamed rice Dessert Selection of local pastry and desserts Selection of Western cakes and desserts Fresh seasonal fruits platter Fruits salad with jack fruits Coffee & Tea

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