Cold Appetizers. Crustacean Bar. *Nasi Kandar Corner*

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1 The Buffet Restaurant Buffet Lunch: July Aug 2018 Menu Cold Appetizers Chicken Pasta Salad Kerabu Bee Hoon Potato Salad with Egg, Bacon & Sprinkle with Chieve Tomato, Artichoke, & Pitted Olive Salad Marinated Jellyfish Cold Cut Meat Platter Mixed Green Salad (Thousand Island dressing, French dressing, Balsamic Vinaigrette) Crustacean Bar Poached Prawns with Condiments Half Shell Scallops with Coriander Lime Dressing Poached Mussel with Condiments *Nasi Kandar Corner* Steamed Rice/ Steamed Basmathi Rice/ Briyani Gum/ Carrot Rice/ Dhall Rice Poultry Items Ayam Madu/ Ayam Briyani/ Chicken Curry/ Ayam 69/ Ayam Rempah/ Ayam Masak Hitam Meat Items Beef Kandar/ Dagign Masak Hitam/ Beef Briyani/ Mutton Kandar/ Mutton Curry/ Mutton Briyani Seafood Items Fish Curry/ Fish Head Curry/ Prawn Curry/ Squid Curry/ Fried Fish 69/ Fish Egg Curry/ Squid Egg Curry/ Crab Curry/ Fried Mackerel/ Ketam Goreng/ Udang Goreng Vegetable Items Stir Fried Cabbage with Tumeric/ Dhalca/ Stir Fried Long Bean/ Stir Fried Bitter Gourd with Egg Condiments Ladies Fingers/ Green Chili/ Chili Padi (Green)/ Papadom Crackers (2 Types)/ Cucumber Achar/ Pineapple Achar/ Quail Egg Tea Station Teh Tarik Daily Chef s Kettle Refer to Rotation Menus Assorted Bread and Butter

2 Buffet Lunch: July Aug 2018 Menu International Hot Selections Menu 1 Stewed Oxtail with root vegetable Sautéed Forest Mushroom with Fresh Basil Grilled white fish with garlic cream sauce Kalamata Olive, roasted nuts, Dried Fruits and Sundried Tomato Rice Grilled Pesto Marinated Chicken with Lemon Stir-fried udon with shredded chicken in Black pepper sauce Wok-fried tomato with egg Stir-fried pork Kong Po Style Braised Duck with bamboo shoot and mushroom Deep-fried beancurd with spicy minced pork sauce Menu 2 Pan-fried salmon caper cream sauce Grilled Chicken with Roasted Garlic Veloute Sauce Roast yellow squash with light pesto and tomato sauce Chef s daily pasta Stewed Lamb Shoulder Goulash Braised egg bean curd with crab meat and tomato Mixed Vegetable fried rice Hong Kong Kai lan with oyster sauce Stir Fried Beef with Ginger and Onion Wok-fried Chicken in Black Bean Sauce Menu 3 Beef Bourguignon Sautéed Kenya Bean with Streaky Bacon Garlic Mashed Potato Grilled Barramundi with Tarragon Veloute Baked Chicken Saffron Rice with Vegetable Szechuan Tofu Stir Fried Glass Noodle with Shrimp Prawn Paste Fried Chicken Stir Fried Seasonal Vegetable Wok-fried Pork with ginger and spring onion

3 Buffet Lunch: July Aug 2018 Menu DESSERTS DESSERTS Charlotte Royale Matcha Butter Cream Gateau Belgium Dark Chocolate Raspberry Mousse Cake Arabica Coffee Opera Assorted Nonya Kueh Marble Chocolate Cheese Cake Durian Puree Mango Panacotta with Coconut Cream & Fresh Mango Assorted Miniature Dessert Hot Dessert of the Day Bread & Butter Pudding Assorted Tropical Fruit Platter Chocolate Fountain Assorted Ice Cream with Condiments Ice Kachang Evaporated Milk, Gula Melaka, Rose Syrup, Sweet Corn, Grass Jelly, Attap Seed, Grass Jelly, Red Bean, Chendol, Agar Agar Coffee/ Tea (Menu is subject to changes without prior notice)

4 STEAMBOAT MENU 2018 SOUP BASE Complimentary - Superior Chicken Broth Specialty Broth $5 - Bah Kut Teh, Singapore Laksa Premium Broth $12 - Double-Boiled Imperial Collagen Broth from Japan (Pork Bone) LIVE DRUNKEN PRAWN Live Tiger Prawn with Herbal Soup COOKED ITEMS Fried Rice / Olive Rice/steamed Rice SEAFOOD ITEMS Prawns Squids Cuttlefish Dory Fish (Fillet) Silver Fish Black Mussel Half Shell NZ Mussel White Clam Snapper or White Pomfret (Whole) Mackeral Fish Flower Crab Cockles Fish Maw ( Fri & Sat only) Mud Crab ( Fri & Sat only) MEAT ITEMS Beef Pork Belly Pork Liver Lamb Ribs Chicken Breast Chicken Wing 1

5 SELECTION OF VEGETABLES Long Cabbage Spinach Lettuce Kang Kong Choy Sum Tang O Bean Curd Skin (Tau Kee) Fried Yam Sour Vegetables Button Mushroom You Tiao Tau Pok Cherry Tomatoes Young Corn Enoki Mushroom Shitake Mushroom YONG TAU FU Fish Balls Beancurd Sandwich Tofu Lady finger with Fish Paste Bitter Gourd with Fish Paste Red Chilli with Fish Paste Bean Curd with Fish Paste OTHERS Chicken Mushroom Ball Lobster Ball Pork Sausage Crab Nugget Seaweed Ball Fresh Egg 2

6 NOODLES Tang Hoon Yellow Mee Yellow Noodle Japanese Udon Crispy Egg Noodle SAUCES Coriander leave Ginger Shallot Garlic Chilli padi Spring onion Dark sauce Soya sauce Sesame oil Sesame sauce Peanut sauce Vinegar Chilli oil Sweet sauce Chicken rice chilli Fermented spicy bean sauce Thai Suki sauce Sambal belacan 3

7 SWEETS & DESSERTS Tiramisu cake Cherry Clafoutis Gateau Saint Honore Plum Tart with Icing Sugar Nutella Peanut Brownies Green Apple Strudel with Vanilla sauce Vanilla Savarin on Passion Fruit Extract Ice Cream with Condiments Assorted Miniature Dessert Chocolate Fondue Durian Pengat Cold Dessert Hot Dessert Coffee/Tea *Menu items are subject to changes 4