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October 09
引用
规则： （老规矩了）
1.被点到名字的要在自己的博客或者空间上写下答案，所有的问题都要真实回答，并且将这几个题目传给你的7个好朋友，通知对方：你被点名了！
2.这7个人要在博客或者空间上注明是在哪接到题目，并且再将题目传给其他7个朋友，让游戏继续下去，不得回传，被点名的人将得到大家的祝福，并且所有美丽的愿望都会在不久以后得以实现。
3.虽然不可以回点，但是你的朋友的朋友还是可能会点到你，如果有第二次，甚至第三次点到，那说明你将会是一个非常幸运和幸福的人。
根据一般管理，额外增加规则：
4.答完题后，删除掉一个你想删除的问题，增加一个你想问的问题，然后再传给你的朋友。
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1．现在对自己最重要的是什么？
和过去的30年一样，减肥！
2．如果被放到一个荒岛一个月，没电话，没网，你打算带什么东西去消磨度日？
当然是吃的了，不然就是火柴，刀，锅。。。。
3．你觉得远距离的恋爱会有结果么？如果是你，你怎么做？
有结果！结果就是结束，和近距离一样，和任何恋爱都一样。如果是我，就慢慢恋着，等结果。
4．你满意自己目前的状态吗？包括生活和工作。
活着， 比万劫不复的死着的状态要好，满意ing。 工作，比不工作的状态不好。
5．你现在住在那一个城市？如果可以选择，你希望住在哪里？
上海。
自己还会选上海，懒得动，懒得认新路新人新世界。
6．现在可以让你随心所欲去旅行，你想去哪？
随心所欲，那就慢慢逛呗
7．你相信命运么？你会为了改变自己的命运抗争么？
相信命运或不相信命运，都是命运安排好的；改变或不改变，抗争或不抗争也都是命运安排好的；
8．最不喜欢什么类型的人？
凶人，丑人，狂人，不自知之明的人
10．如果你爱的人不爱你怎么办？
只要不伤害我，就默默爱着呗
11．如果可以重来，你最想改变的是什么？
抓紧时间买股票，买房，跳槽，其实不改变也可以
12你最喜欢你的伴侣什么？如果没有，你希望你的伴侣具有什么品质？
干吗要求人家那么多
13如果你的朋友做了让你不高兴的事情，你会怎样？
对方联系我就慢慢和他说，不联系就各自想想
14你觉得自己哪方面性格特征对别人最有吸引力？
会骂人不带脏字
15最让你迷惘的事情是什么
死亡，没有答案，
16如果有一天，你的生命中最重要的东西离你而去了，你会怎么办？
已经离去了。想着念着，慢慢走自己余下的生命
17。如果暗恋他/她，你敢说出口么？
敢。但不会。
19．你觉得宽容是一项值得赞扬的品质么？为什么？
是的，要站得足够高才能做到。假装的话，是很难受滴
20．你是个感性的人还是个理性的人？
做性感的人不好吗？
21．当你对很重要的事情感到力不从心时，怎么处理？
力不从心就慢慢来，对自己也要宽容。
22．你认为怎么样才算幸福的生活？
幸福只是转瞬即逝的感觉，只能长存于记忆里。
23．有时你觉得自己孤单么？如何反转？
吃饱，睡觉。
24．你会怎样对待激情过后的爱情？
控制自己别那么激情，慢慢来，告诉自己，正在爱情呢。
25．如果暗恋你的人对你表白,你又不是很讨厌他/她,你怎么做？
装傻。
26．推荐一本你喜欢的书?
在找沈宏非的书，找不到。
27．直到现在，最欣赏自己做过的哪一件事？最懊悔自己做过的哪一件事？
不欣赏自己。懊悔没用。经常吃饱以后懊悔。
28．你现在开始在规划你的人生了吗? 你会对你的规划兴奋吗?你真的相信你能实现吗?
要常规常划拉，早过了人家告诉你应该怎么走的年纪了。
29．最让你感动的一句歌词是什么？
十一郎写的都很好，都感动。只感动一句那是文化水平低。
30。一部电视剧或电影，你为什么选择这部？
死神蛮好的，比较长，哈哈
新问题：
如果有个收礼物的机会让你选， 你现在最想要得到的是什么？（不用考虑金额）
基金股票房子车子都要都要。。。那就改成钱都要都要！！！（也不用考虑金额） February 23
SUNDAY BRUNCH 17
Soup Cream of seafood chowder with young corn and roasted artichoke
Clear beef broth with shredded beef and glass noodle and tomato
Hot dish Tepan grilled beef fillet and goose liver with nature gravy and anchovy sauce
Roasted lamb loin with couscous and vegetable Quessatila roll
Spinach lasagna roll with rich cheese, roasted mushrooms
Grilled asparagus, glazed pumpkin, orange segment salsa
Pesto marinated cod and salmon fillet with roasted bell pepper couli
Roasted tom-yang marinated mandarin fish
Tender braised lamb shank curry with coconut rice
Blanched broccoli with wok fried scallops
Honey glazed goose with roasted pear wedge
Station pasta station and dim sum
Carving rib eye of beef |
SUNDAY BRUNCH 15
Soup Porcini mushroom soup with truffle shave
Assam laksa Penang
Hot dish Tepan grilled beef fillet and goose liver with black pepper sauce
Grilled chili and cumin marinated lamb chops with couscous
Sole Colbert, open and breaded sole filled with creamy mushroom and seafood
Slowly braised veal osso buco with spinach mash potato
Cheese ravioli, sautéed with exotic mushroom, saffron butter sauce
Crunchy pork belly with roasted apple and plum sauce
Baked yinoki mushroom with shark’s fin in puff pastry
Roasted whole red snapper in banana leaf, red curry sauce
Pad Pak Ruan Mit (wok fried root of kale, young corn, green bean, asparagus with garlic flacks, sweet soy sauce)
Nasi Kerabu with red bean and fresh chive, fried shallot, coriander, basil
Station Risotto station + Peking duck with pancake and condiments, 2kinds of pasta and sauce in the back
Carving Roasted spring lamb + rib eye of beef |
SUNDAY BRUNCH 18
Soup Summer minestrone with lots of garden greens
Oyster broth with exotic mushrooms and pigeon’s egg
Hot dish Tepan grilled beef fillet and goose liver with mushroom sauce
Polenta loaf with spinach, wild mushroom and abalone sauce
Roasted cod cube with stewed lentils and sausage
Sweet potato gnocchi with gorgonzola cheese and walnut butter
Baked golden garupa with crusted pepper and salt, grilled fennels, anchovy onion salsa
Hot pot line Bak ku Teah, with sliced yutiao, sliced chili, coriander
Stewed hard shell crab with ginger shave, oyster sauce and glass noddle, papada and prawn cracker
Mild creamy chicken curry with fresh chili, mango chutney, chest nuts, pineapple chutney
Classic hot pot combination with Chinese cabbage, crab stick, meat ball, egg dumpling, fish cake, black mushroom and bamboo shoot
Coconut rice with lots of fresh green herbs(spring onion, basil, coriander) and mixed nuts
Station Pasta station + Peking duck with pancake and condiments
Carving Rib eye steaks |
SUNDAY BRUNCH 16
Soup Seafood Tom Yang Soup, condiments with coriander leaf, glass noodle
Beef consommé with assorted mushrooms and bacon Juliann
Hot dish Tepan grilled beef fillet and goose liver with black pepper and honey sauce
Gratin seafood and spinach cannaroni
Backed cod cubes with calamanta olives, sundried tomato and anchovy
Roasted lamb loin with glazed shallots, couscous with raisin and chopped herbs
Tender braised salted pork knuckles with sour krouts
Braised pomfrats with chili meat sauce
Mild green chicken curry Thai style, with coconut rice and prawn crackers
Wok fried asparagus tips with garlic oil and garlic flacks
Steamed baby abalone and red clams with leek and spring onion
Station Pasta station + dim sum
Carving Rib eye steaks |
SUNDAY BRUNCH 11
Soup Black fish broth with wide herbs
黑鱼药膳汤
Creamy French onion soup
法国奶油洋葱汤
Hot
Baby yam braised with chicken and green vegetable mash
芋仔菜末鸡骨酱
Steamed snapper with light soy infusion and leeks
豉油清蒸红鲷鱼
Red curry prawns with eggplant Thai Style
泰国红咖哩大虾和圆茄
Assorted seasonal greens
BBQ pigeon
烧烤乳鸽
Stuffed pork loin with lemon herb crust, fruit chutney topping
酿馅猪柳配水果酱
Baked vegetable with tomato couli and cheese
烘烤蔬菜配茄汁奶酪
Spinach and ricotta cheese ravioli
菠菜奶酪意大利饺
Station
Beef Rossini and black pepper steak with mushroom ragout and green pepper sauce, black pepper and honey sauce, mustard sauce, parsley potato wedge
牛柳煎鹅肝, 黑胡椒牛柳 配 烩蘑菇, 绿胡椒汁, 黑胡椒蜂蜜汁, 芥末味肉汁, 荷兰芹黄油土豆角
Seafood station live show cooking as sole, mussel, clams with tomato concasse, basil oil, lemon butter, butter and capers. Serve with lemon wedge
海鲜冰台: 板鱼, 青口贝, 花蛤, 可选:茄汁, 紫苏油, 柠檬黄油, 水瓜柳黄油, 青柠檬角, 白酒, 橄榄油, 蒜片, 洋葱碎, 黑橄榄, 荷兰芹, 干辣椒粉
Carving Rib of beef with mustard and herbs |
SUNDAY BRUNCH 9
Soup Potato & leek soup
Seafood Tom Young
Main course Poached egg with Asparagus
露笋水波蛋
Spinach Lasagna
菠菜千层面
Beef Rossini with mushroom ragout & parsley potato
罗西尼牛排
Pan-fried sole fish with dried cherry &green bean salsa
煎板鱼配风干车哩子
Vegetable cutlet
扒蔬菜小饼
Shellfish Market Razor clam with black bean
豆豉抄竹蛏
Clam with ginger & onion
葱姜炒花蛤
Crayfish with sambal chili
桑巴辣味小龙虾
Squall with black pepper & butter
黑椒黄油炒虾蛄
Steamed scallop with leek & soy sauce
葱油蒸扇贝
Cha wan mu shi with baby clam
小蛤蜊炖蛋
Carving Roast rib of beef
Roast chicken
Station Pizza, Deep fried risotto ball, Panzaroti, ( with spicy seafood sauce ) |
SUNDAY BRUNCH 7
Soup Spinach potato soup with oyster and crab meat
Bak Ku Teah
Hot Dish Ravioli in butter sage sauce
Chestnut gnocchi in 4 cheese and walnut sauce
Fusilli in spicy tuna and tomato sauce
Spaghetti Bolognese
Roasted Mediterranean vegetables with fresh herbs
Grilled fish fillet with creamy spinach and arrabiata sauce
Pan fried beef tenderloin Rossini with truffle creamy potato
Wok fried squats with black pepper, cumin, chopped coriander and parsley
Blanched asparagus with garlic and pumpkin seeds oil
Light green chicken curry with lotus roots, eggplant, leeks
Coconut rice with sweet corn, green beans, tomato, coriander, peanuts, fried shallot
Station
Mashed potato, Lentils stew, Sauerkrauts, Mixed boiled vegetables
Boiled veal tongue, Boiled beef chick, Boiled sausage and hot dog , zampone
Boiled smoked pork loin
Mustard, Relish, Salsa verde
|
SUNDAY BRUNCH 12
Station Chinese BBQ station (wooden chopping bord+knife+heating lamp)
Sucking pig(order from butcher)
Roasted duck(order from outside)
Char siew(order from Chinese kitchen)
Hoi shin sauce海鲜酱, black bean paste豆瓣酱, sour plum sauce冰花梅酱
Soup Winter melon and Pumpkin Broth with Chicken Spazzli
Roast sweet potato soup with hazelnut oil and whole wheat crouton
Hot dish
Curry lamb, raisin and carrot rice baked in red apple, sambal chili fried vegetables
Roasted pistachio crusted trout, with mango, sesame seeds and chili salsa
Steamed lake crabs with sweet ginger vinegar
Bird’s nest with chili baby squid, peppered pork fillet, chicken oyster and yinoki fritter
Gratin spinach gnocchi with cream, edam and fresh eggs, anchovy tepanada
2-bones rack of lamb with Dauphin potato, oven dried goose berry and nature gravy
Picatta of abalone and cod, pesto angle hair pasta
Grilled asparagus and zucchini strips with rye bread and pamagiano crumble
Carving Beef Wellington 2 pieces, with mushroom gravy |
SUNDAY BRUNCH 10
Soup Clam and tofu bisque
Sicilian vegetable soup
Main Course Slowly braised hen with assorted seafood in superior broth
罐焖八珍
Wok fried beef strips and mushroom with mustard infusion
炒牛肉和芥味鲜蘑
White vegetable curry with wild rice
白蔬菜咖哩和野米饭
Bean curd skin roll stuffed in lake fish mousse with a touch of wasabi hollandaise and tomato couli
腐皮鱼卷配青芥荷兰汁和烩蕃茄
Beef Rossini with root of vegetable and deluxe mushroom gravy
煎鹅肝牛排配蔬菜根茎和碎蘑肉汁
Baked vegetable skewer in cheese flacks
烤蔬菜串
Roasted pork loin with ginger and peach sauce
烤猪柳配姜味鲜桃沙司
Salmon puff with four cheese sauce
烘焙酥皮三文鱼配四味奶酪沙司
Home made ravioli
手包意大利饺子
Station BBQ
( corn, short rib of beef, chicken, prawn skewer, sausage)
加州阳光海岸烧烤
pasta station
Carving Rib of beef
Spit roast Goose |
SUNDAY BRUNCH 5
Soup Mussel chowder with diced vegetables
Chicken wing soup with white fungus, dates, gingsen
Main course
Baked whole sea bass parcels in foil sprinkle with sea salt, crusted black pepper, lemon juice
Anchovy, capers, parsley, lemon juice blended on side
Gratinated pumpkin gnocchi in heavy mushroom cream sauce
Lamb chop recado with grilled polenta coated green tomato
Beef tenderloin with pan fried goose liver
Pasta Napoletana with fried eggplant and grill half cut prawn in shell
Sauteed spinach with olive oil, raisin, pine nuts
Braised beef tendon
Blanched green vegetable
Korean BBQ pork with raw cabbage leaf on side and garlic bean paste
Turnip and Fish Cake Stew
Action Station Japanese Cuts Don ( Braised pork cutlet with onion, egg on rice )
|
SUNDAY BRUNCH 3
Soup Seafood Tom Young
Clam Chowder
Hot Line Beef Rossini with roasted potato and cherry tomato
Pan fried snapper with green grapes salsa
Blanched asparagus with garlic oil / grilled wild mushroom
Cheese ravioli
Buffalo chicken wing
Stewed fish cake with turnips
Red prawn curry with lotus root, eggplant, pumpkin
Steamed sliced pork barley with sweet rice and honey dates
Lou Han Zhai vegetable and fresh greens
Roasted rib of beef
Pasta
(2 kinds)
&
Seafood laksa station
(Quail egg, yinoki, squat, bak choi, bean sprout)
|
SUNDAY BRUNCH 1
Soup Spicy seafood soup
Chicken broth with bamboo pith and black fungus
Main course Beef Rossini
Gratin vegetable with fresh mozzarella cheese
Ravioli with diced tomato and shrimps
Baked rack of lamb coated with herb crust, serve with roasted potato
Poached salmon and scallop with basil cream sauce
Blanched kailan and green beans
Sweet and sour fish with roasted pear wedge and cashew nuts
Tandoori chicken with yogurt raita
Wok fried claim with ginger slice
Dimsum station
Roasted rib of beef
Roasted chicken with sambal oil |
SUNDAY BRUNCH 6
Soup Miso soup with baby taro and shredded chicken
Potato and leek soup with spinach leaf and oyster
Hot line Baked mandarin fish fillet with crusted cashew nuts
And oriental wok fried vegetables
Roasted pork loin with ginger flavored soba noodle and pickles
Lamb chop marinated with fresh mint, garlic, chili powder
Creamy soft polenta with wild mushrooms
Char grilled chicken breast with Cajun spice
Couscous with fresh herbs and walnuts
Beef Rossini with caramelized onion, roasted potato
Cheese ravioli with butter sage sauce
Wok fried clams with chili tomato sauce, Chinese sausage, radish sprouts
Baked whole snapper with herb chili oil, sesame seeds
Blanched asparagus, green bean, kailan, bok choi, and straw mushroom in oyster sauce
Thai red curried pork meatball stuffed with butter and coated yellow curry rice
Station Prawn and vege temputra with daikon soy dressing, curry dip, tomato date chutney
Coconut rice and Yukali
Pasta station
Carving Roasted US sirloin
With mushroom gravy and black pepper sauce |
SUNDAY BRUNCH 4
Soup Winter melon, clam and Yunnan ham broth
Cream asparagus soup
Hot Dish
Vege. Garden ( 8 kinds of Asian vegetables )
Blanched asparagus w/ garlic flacks and grilled wild black mushroom (茶树菇)
Wok fried bitter melon with bell pepper
Glazed pumpkin w/ honey and pine nuts
Sautéed spinach and tomato wedge w/ almond flacks
Curried chest nut, lotus roots, eggplants
Chili stewed long beans
Yinoki mushroom w/ meat gravy
Kailan with soy and sesame oil sauce
Beef Rossini with roasted potato, green pepper sauce
Tepan grilled cod fish fillet with cherry tomato and balsamic salsa
Home made cheese ravioli, butter sage sauce
Ox tail stew
Fried prawns with chili and tomato couli, corn, red beans
Station
Vietnamese spring roll
Pasta
Carving
Roasted prime rib whole piece
|
SUNDAY BRUNCH 2
Soup
Consommé with diced ox tail and vegetable Juliann
Light shark’s fin with superb chicken broth
Main course Roasted mushroom with goat cheese and herbs, grilled asparagus
Beef Rossini with Anna potato and green pepper sauce
Braised duck breast in beer with root vegetables
Seafood risotto
Baked whole snapper with rock salt and crust pepper, sautéed tomato and Parma ham, orange segment
Fried long bean with wild mushrooms
Spare rib of pork with deep fried inoki mushroom
Roasted chicken with Sichuan chili meat sauce
Lamb chop curry with coconut rice
Station and carving
Pasta station with home made ravioli, fresh porcini mushrooms
Chinese BBQ combination as roasted duck, goose, chicken, charsiew
Slowly roasted rib of beef |
SUNDAY BRUNCH 2006-2-19
SOUP
Shrimp and diCed potato soup with chiorizo sausage and spinach
Chick peas and roman tomato sup with cumin and caraway seeds
HOT LINE
Seafood kebabs with tomato and lentils rice
Stuffed squids with minced pork, oregano and feta cheese, hot red pepper harissa
Salted snapper and potato fritters with spicy bell pepper coulis, saffron tartar sauce
Seared scallops with grilled endives and ratatouille vinaigrette
Beef Daube-slowly roasted with tomato, kalamata olives and anchovy, tapenade croutons
Braised duck legs in sherry and figs bravy with caramelized taro
Seared pepper crust pork fillet with pickled vegetable charcutiere
Red neck clams in white wine cilantro sauce, olive oil mariniere
Roasted lamb loin with eggplant caviar and puff pastry cap, rosemary and onion ring sauce
Grilled pork chops with madiera reduction and figs marmalade, served with corn and wheat bread pudding
STATION ACTION
Spring chicken casserole in small pans brought to the table
Grilled meat and sausages with crispy aragula lettuce, balsamic-olive oil dressing
Pan seared fish and half lobsters, with selection of salsa and sauces
Hand made pasta
SUNDAY BRUNCH 4
Soup
Seafood bisque enhanced with fine cognac and anchovy-tepanade bruchestta
Thin slice of home made ham and potato soup with exotic mushrooms
Hot Dishes
Grilled trout steak marinated with lemon juice and a lot of chopped green herbs over night, butter sautéed parsley potato with olives
Baked spinach gnocchi with picorino cheese sauce and fresh eggs, truffle oil essence and basil pesto
Roasted pork loin roll filled with gherkin and sun dried tomato, brushed with mustard on top and crusted black olives and chopped ham, tomato and lentils stew
Mediterranean vegetables with crusted almond and balsamic reduction
Juicy tandoori chicken legs with caramelized pineapple and onion marmalade, sheep’s yogurt raita and chive-turmeric naan bread
Coconut and butter rice with crispy salted fish, spicy peanuts and chunky tomato chili relish
Sichuan chili oil poached fish head and marinated fish slice with Chinese pepper, nutmeg and peppercorn
Wok fried asparagus tip with garlic oil and crumbled garlic and shallots
Station
Chopino seafood soup station + pasta station
Carving
Sirloin and roast whole leg of pork, Chinese BBQ combination and pizza baked ala minute
Beef fillet Rossini
SUNDAY BRUNCH 3
Soup
Potato & Parsley Soup w/Artichoke & Spanish Chorizo Sausage
(Simmered in Strong Chicken Bullion and Flavored w/Roasted Garlic, Cream Free)
Green Salted Vegetable and Frog’s leg Broth with Fava Bean and Yunnan Ham
Hot Line
Chicken & Pork Pot Pie with Dried Apricot, Baby Orange Cumquat, Mushroom, Potato and Tossed Caraway Seeds, Covered with Wheat and Brioche Biscuit Crumble+Brown Sugar
Poached Asparagus and Brussels Sprout with Shredded Snow Egg White, Walnut, Orange Zest-Olive Oil and Caramelized Orange Segements
Pan Seared Trout Steaks Florentine, Light Orange and Masala Wine Butter Blanc
Grilled Pink Pepper Crusted Lamb Loin with Warm Beet Root and Blood Orange Salad, Roasted Pomme de Terre Hasseleback
Stuffed Turkey Breast with Orange and Saffron Risotto, Dry Nuts, Serve with Fresh Sausage and Chest Nut Stuffing
Glazed Jambon Ham with Orange Syrup for Carving
Soak the boneless-pork leg in solution of wine, salt, bay leaf and peppercorn for 3days, roll it and simmer in the stock until tender and the skin become jelly, strain and glaze, garnish with cloves
Masanman Fish Curry with Tamarind Jus, Water Chestnut, Hard Tofu & Green Mango Raita
Steamed Tea Rice with Air Dried Smoke Pork Barley, Garnish with Crispy Shallot Chips and Sweet Corn Fritter
Stew of Oil Poach Pork Tendon with Conpoy, Baby Abalone, Wild Mushroom and Fungus
Station
Fish Steaks and Half-King Scallops on Grill, with Salsa of Roasted Corn and Sweet Pepper, Sour Garlic and Green Herbs’ Paste, Mango and Rosemary Relish
Cheese Fondue and Melted Cheese Racclette
Skewer of Toasted French Bread and Grilled Aubergine and Zucchini
Sichuan “Bell Gioza” Cooking Show in Water Boiling Ban Mari, Selection of Superior Chicken Soup, Spicy Sichuan Pepper Soup, Red Chili Oil or Garlic-Coriander and Dark Vinegar
Classic Pasta Station
SUNDAY BRUNCH 2
Soup
Watercress & Potato Soup with Poached Oyster and Diced Fresh Italian Sausage
Puree of Winter Melon with Chicken Mousse Spazzle and Black Fungus
Hot Line
Baby Mussels Casserole Baked with Olives, Olive Oil, Saffron Jus and Framing Brandy
Roasted 2-Bones Rack of Lamb with White Bean and Smoked Pancciatta Stew, Cinnamon and Honey Glazed Pumpkin Blocks
Gorgonzola and Taro Gnocchi with Orange Buro Cotto, Duck Confit in Sage Gravy and Caramelized Walnuts
Stuffed Eggplant Musaka with Ragout of Tomato, Beef and Potato, Roasted in Pizza Oven with Melted Buffalo Mozzarella Cheese
Healthy Lamb Stew in a Broth of Ice-Sugar, Dried Longyan and Sun Blushed Orange Zests
Serve with Steamed Dates, Garlic and Jingsen Glutinous Rice
Crispy Tiger Prawn Balls Tossed wit OX-Sambal Chili Sauce(Spicy Shredded Dry Conpoy and Shrimp Paste Blanchan)
Wok Fried White Dungeness Crabs with Thai Hunglay Curry and Wheals of Sweet Corn
Seared Hard Tofu Steak with Kim Chi Sautéed Thin Sliced Ling-Pork Barley, Nature Jus, Garnished with Toasted White Sesame Seeds and Chopped Scallions
Station
Steaks, Saltimbucca and Foie Gras with Market Vegetable Grill to Guests’ Order, Serve with Balsamic-virgin olive oil dressing , Arugula and Stewed Vegetable Caponata
Ala Minute Poached Egg Station with Selection of:
Benedict Base, Florentine Base, Oven Baked Tomato and Grilled Thick Ring of Aubergine, Classic Tarragon Hollandaise
Northern China Hot Pot
Thin Sliced Lamb, Beef Sirloin, Home Made Fish Ball, Alive Squral, Selection of Green Vegetable Heart Leaves, Quail Eggs, Hen Eggs, Duck Eggs and Pigeon Eggs; Assorted Exotic Mushrooms and Root Vegetables
Doubled Boiled Chicken Broth and Sichuan Chili and Pepper Soup
SUNDAY BRUNCH 1
Soup
Red lips-clam Consommé with Dry Sherry and Porcini Mushroom
Curry Seafood and Straw Mushrooms Soup with Salted Bamboo Shoots and Diced French Beans
Hot Line
Green Asparagus with Shaved Pamigiano, Egg White and Truffle, Soft Poached Eggs on Sun-Baked Pesto Roma Tomato
Osso Buco Milanese, braised in fine tomato gravy and crushed olives, with Creamy Polenta Meal
Choral Grilled Rib Eye Steak of Pork, Glazed with Melted Mozzarella and Fresh Oregano, served with Mustard Cream-Potato Fondant
Chicken Cacciatore
Whole piece of chicken bone-less, rolled with Parma ham and sprig of rosemary, serve on the bed of spicy sausage and lentils stew
Baby Zucchini Fritter with Flowers and Crispy Sardine
Tepanade aioli and yellow tomato couli
Hot and Sour Lime-chili Juice Poached China Sea Pomfret
Superior fish stock with fine chopped lime leave, red chili, shallot, ginger and coriander, poach the fish and finish with boiling oil
Steamed Shanghai-Lake Crabs with Sweet Ginger Vinegar
Wok Fried Razor Clams with Yam Roots
Fried Rice with Kernel Corn, Bacon, Onion and Sweet Fermented Black Bean Paste, garnish with spring onion and shallot chips
Station
Steaks, Saltimbucca and Foie Gras with Market Vegetable Grill to Guests’ Order, Serve with Balsamic-virgin live oil dressing, Arugula Salad and Stewed Vegetable Caponata
Line of Bruschetta and Cristini
Toasted chips of ciabatta, hard roll and Barqutte, with chicken liver paste, tepanade and anchovy mash, sautéed mushroom and thyme, tomato and basil insalata
Asian Noodle Section
With choice of Beehoon, Kwaytiew, Egg Noodle, with garnish of live squral, squid, mini wanton, green choi sum, spinach, yinoki mushroom
Selected soup of Tom Yang, Laksa, and Clear Broth
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