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1 CHICKEN
A) Deep Fried Boneless Chicken
1a) with Fried onion ring
2a) with Lemon sauce
3a) with Mango sauce
4a) with Thai style
B) Stew Chicken
1b) with Tomato paste
2b) with Kachama Leaf
3b) with Curry powder and potato
4a) Kurma
5a) with Red Dates and Spices
D) Deep Fried Crispy Chicken Wing
E) Roast Chicken
2 FISH
A) Deep Fried Fish Fillets
1a) with Sweet and Sour sauce
2a) with Butter cream sauce
3a) with Sambal sauce
4a) with Mango Sauce
5a) with Black Beans sauce
6a) with Black Pepper Sauce
B) Steam Fish
1b) Cantonese Style (soy sauce)
2b) Asam Sauce
3b) Ginger Paste
3 VEGETABLE
a) Mixed Vegetable with C.Nuts
b) Braised Cabbage with
Dried Scallops
c) Braised Cabbage with
Shredded Chicken.
d) Kailan with Oyster Sauce
e) Stew Vegetables with Curry
4 BEAN CURD
Local or Japanese Bean Curd
a) Dumpling Style (Home made)
b) Braised with black mushroom
c) ‘Si-Chuan’ Style (Spicy)
5 RICE OR NOODLES
RICE
a) ‘Yong Chow’ fried rice
b) Raisin fried rice
c) Thai Style fried rice
d) Steam Fragrant Rice
or
Noodles / Bee Hoon / Tang Hoon
a) Shredded Chicken Noodles
b) Cantonese Style Noodles / Bee Hoon
c) Singapore Style (Dry) Noodles / Bee Hoon
d) Thai Style (Dry) Noodles / Bee Hoon
e) Fried Dry Tang Hoon
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6 ROLLS
a) Deep Fried Meat Rolls with sweet sauce
b) Deep Fried Meat Rolls with osyter sauce
c) Deep Fried Meat Rolls with sweet & sour sauce
7 MEAT ITEM
BEEF or LAMB
a) Beef Curry with Potato
b) Beef Stew with carrot and black fungus
c) Beef ‘Rendang’ (Malay Style)
d) Braised Beef Steak in Chinese Style
e) Stir-Fried Beef with Black Pepper or Ginger
f) Stew Lamb (mutton) with black fungus
g) Fried Lamb Ribs with French Fries
h) Stew Lamb with Curry Powder & Potato
or
DUCK
I) Roast Duck
8 PRAWNS
A) PRAWNS
1a) Butter Prawns Thai Style
2a) Salted Crispy Prawns
3a) Prawns with spicy Asam sauce
4a) Prawns in Hainamese Style + buns
5a) Stir Fried Shrimps with Salted Egg Paste
6a) Stir Fried Shrimps with Mustard Sauce
or
B) SQUIDS /CUTTLE FISH
1b) with dry chili
2b) Hainamese Style and buns
9 COLD APPTIZER
a) Cold Dish Varieties
b) “Umai” Seafood
10 ROAST ITEM (Optional)
a) Roast Lamb Shoulder RM 50.00 P/KG
( size:2.5KG-3.5KG++)
b) Roast Lamb leg RM65.00 P/KG
(size 2.5KG-4.0KG++)
c) Roast Potato RM 2.50 (1 Pcs)
Terms and Conditions:
Notes: For Buffet Catering, we provide buffet
counter,table linen, table skirting, banquet chairs,
cutleries, serviette,chaffing dishes and delivery*.
*Catering inclusive of free delivery in Kuching
town area or within the radius of 10 KM from the
restaurant. Extra transportation charge will be
imposed beyond the distance.
Service personal (Waiter/Waitress) will be
provided free of charge with minimum order of
100 Pax. RM 35.00 per-server for additional
service personal required.
Beverages
Cordial Drinks : RM 2.00 Per-Pax
(Min order 50 pax)-
limited flow
*Soft Drinks : RM 3.00 Per-Pax
(Min order 20 Pax)-
limited flow
*Glassware will only be provided upon
beverage order with us.
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