Breakfast Menu
Dim Sum menuThis style of breakfast is a typical Cantonese tradition. The significance of you tiao comes with the rise of vegetarianism due to the spread of Buddhism throughout china during the Sui dynasty. The rise of vegetarianism lead to new innovations with wheat that included youtiao as well as another form of tofu commonly known as Kao fu. Congee is another popular and primary breakfast staple all throughout China that is often eaten with what is known as thousand year egg, salted duck eggs, shredded pork, and a variety of bothe pickled and preserved items. This is also another very prominent breakfast selection throughout Southeast asia especially in Singapore, as much of the regions have experienced lots of influence from the Chinese in their cuisine.
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The Most Delicious Ande Ki Bhorji
(Scrambled eggs with cumin, herbs , and lots of onion served alongside of paratha and your choice of coffee or spiced tea.) Very unlike common scrambled eggs, this Persian influenced yet classic Indian staple is a fine choice for a nice and substantial breakfast. |
Average AmericanToast with
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Appetizers
BadeSilky bean dumplings in yogurt sauce
Kimio
Ikan belado
Tahu isi
Pai Huang gua
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Satay
Lalapan
Acar Campur
Poh PiaThe Chinese inspired spring roll filled with ground meat and vegetables
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Entrees
Mapo Tofu
Silken tofu in spicy sauce.
Hu Pi Mao DouFu
Stinky fried Tofu
Soup
Fo tiao qiang
This dish is one of the most famous and most expensive dish originating from the Fujian province which is known for its extensive use of both wild ingredients from the mountains (i.e. bamboo and quail eggs) as well as a multitude of seafood items.
Wen si tofu soup
Thin as hair sliced tofu in chicken soup
A Jiangsu specialty item. The Chinese are notorious for their food presentation and sophistication based around three elements: the color of the food (se), the scent (xiang), and the taste (wei) which most likely stems from the Song dynasty as it was in this period that the sophistication of chinese food began.
Mysore Rasam
This dish, popular in the southern regions of India, is a prime example of the use of legumes particularly of lentils as a main source of protein for the majority vegetarian/vegan population. The use of asafetida is primarily for its onion/garlic replicating abilities which are quite popular amongst strict Jainism and Sikhism practitioners as they are not permitted to eat either garlic or onions; however its particular use in this dish does not completely reflect that principle.
Gujrati Dal
A great western Indian dish originating from Jains, this vegetarian dish uses what is known as dal but commonly known as lentils which is a main staple for many vegetarians within India. Another interesting ingredient is that of zucchini which is believed to be brought in by the Portuguese again from the America’s. However this dish also includes the use of eggplant, a native ingredient to India of whose cultivation began in around 7000 BCE.
Salad
Gado-Gado
Java salad with potatoes and hard-boiled eggs in a sweet and spicy peanut and tamarind dressing
Salads in Southeast asia, unlike many western cultures, are considered a full meal. Many of these salads often combine both raw and cooked food elements which is used to provide the different textures. Tamarinds are another extensicely used ingredient throughtout south and sputheast asia and much its used has been explictly influenced by the Indians upon many of the tamarind’s users.
Meat dishes
Kao ru zhu
Roasted suckling pig
Pork is the most commonly preferred meat in china with this being one of the more popular Cantonese dishes. In fact Cantonese cuisine is very common all throughout china as it is considered one of the finest cuisines in the county.
Dong po rou
Named after a Song dynasty poet, Su Dongpo, who loved to eat. Tender pork ribs cooked in a sauce of soy sauce, sugar, ginger and cooking wine.
Hailing from the region of Zhejiang, the use of soy sauce is notable in this dish as this region is particularly known for its salty flavors but more importantly for its food sophistication as it is home to the capital of the southern Song dynasty, Hangzhou, which was known for its huge cultural impact on Chinese food there on out. Soy sauce is another common commodity all through Chinese food. Also the use of cooking wine, ginger, and sugar are other basic elements of cooking in Chinese especially when applied to pork as it is believed to rid the pork of any unpleasant taste or smells. Ginger is also used in Chinese cooking as it is believed to help promote digestion and is considered and yang food item promoting bodily warmth.
Beef rendang
Beef braised in coconut milk and served with ketaput (pressed rice)
Popular in Singapore, Malaysia, and Indonesia, this Islamic influenced dish encompasses the hallal food requirements of the Islamic faith as those who practice often eat beef. The use of coconut especially that of coconut milk is another unique feature within Southeast Asian cooking. Coconuts are often used as they very abundant due to the mostly islandic state of the majority of this region.
Rogan Josh
Lamb in fragrant Garlic Cream Sauce served on a saffron pilaf with peaches
A classic Moghul dish hailing from the Kashmir region of India (northern) is a perfect example of much of the Islamic influences in the food culture of this nation. The use of lamb, mutton, goat and chicken is far more popular over the consumption of beef and pork as they are “forbidden” due to the customs of Hindus and Muslims. The use of pilafs is another arab influenced food item especially with the use of saffron in the rice dish as this illustrates the the persian cultural influences brought by the Arabs as they conquered lands after the fall of Rome. The “cream” portion of the sauce is acquired by the use of sour cream and yogurt- which for the northern regions is a much more prominent aspect. Another common item within this dish is that of garam masala, a spice mixture which is how spices are often used in India versus their individual usage in other asian cooking.
Shah Jahani Biryani
An exquisite Moghul dish, this is a vivid example of the extreme sophistication and beautiful presentation of Indian cuisine. Named after the emperor who built the Taj Mahal, this dish pays tribute to the beauty of the edifice in its own creation using silver foil as decor (another Muslim inspired practice) and as well as screw-pine essence to enhance both flavor and smell. The use of flower and plant essences is another very traditional component in Indian cooking. Also, as a garnish, the dish requires cashews which were brought in by Portuguese traders from the Americas during the 15th century.
Gosht Tikka (Meat Cutlets)
The cutlet style of this popular Indian dish is very much the result of the British imperialist rule in India from the 19th-20th century. Surprisingly, both potatoes and tomatoes have been imported by Portuguese traders from the Americas, and yet they are both paramount in the majority of Indian cooking.
Vendaloo
Spicy Goanese curry made with your choice of meat (pork, chicken, beef, or lamb) in a mustard laden sauce served on top of either basmati or with Paratha (whole wheat flaky bread)
This Goanese specialty is a typical dish found in the western regions of India which is most known for its use of mustard. And yes there is the option for...PORK! During the time of the Portuguese trade in the 15th century, many Christian portuguese missionaries set out to convert small populations of Indians to the Christian faith. This dish originates from the section of Christians of whom were not forced to abstain from any type of meat or food in general.
Murgh Masala
Chicken in onion and tomato gravy seasoned with various spices served on with whole wheat bread.
Another Northern classic, this is an exemplary dish in the use of spices for texture. The addition of the cinnamon, cloves, and cardamom are to give a nice aroma to the dish while the turmeric gives the beautiful yellow hue and the onions, tomatoes, garlic, and ginger are all to add to the texture of the sauce by acting as thickening agents. The tomatoes, due to their acidity, are even used to help tenderize the chicken. The pairing of bread with this dish is also appropriate as the inhabitants of this region rely on wheat as their carbohydrate staple since it is the most abundant grain available.
Banh Xeo
Vietnamese savory crepes filled with assorted meat and vegetables
Said to have been inspire by the French cooks during the imperial rule, this is not othe only food to have gained popularity by the French. Other dishes such as Banh mi which is basically a baguette stuffed with meats and vegetables is another mark of the French colonial influence within this region’s cuisine.
Song zi mi shu rou
Crispy pork with pine nuts.
Another Anhui dish, this truly highlights the fresh and wild flavor aspects of the Anhui people. As a mostly mountainous region, most of their foods are often the wild animals and plants that grow and pine nuts being one of those commodities.
Seafood
Fo tiao qiang
This dish is one of the most famous and most expensive dish originating from the Fujian province which is known for its extensive use of both wild ingredients from the mountains (i.e. bamboo and quail eggs) as well as a multitude of seafood items.
Duo jiao yu tao
Spicy steamed fish head
Carp head steamed with ginger, garlic, hot red peppers, green onion topped with a sauce of vinegar, salt, cooking wine, chicken essence, red camphor and fish black bean oil
Originating from the Hunan province, the food here is typically very spicy which is often accompanied by the flavors of a vinegar. As the temperatures here are often very hot and humid, the consumption of spicy peppers is very popular as it is used to promote perspiration which is believed to help cool the body. Most likely brought in by Portuguese or Arab traders, hot peppers originated from the Americas in whose discovery along with the increase in trade during the 15th-16th centuries caused them to become quite popular staples all throughout the Asian continent.
Masala Jheengari
Shrimp in yogurt cream sauce seasoned with poppy seeds, turmeric, paprika, and chilies served on top of your choice of basmati or pilaf
One of the be known and most popular shellfish dishes, masala jheengari’s use of shrimp is a common practice within the East bengali coast where poppy seeds are commonly used. As the eastern regions have more coastline, a majority of the cuisine there is based around seafood and fish.
Nasi padang dishes
Your choice of a pre-cooked dish with a side of steamed rice
This style of eating is a very common and popular practice within the Indonesian islands. What’s especially important is that many of these dishes comprised of a variety of different meats and vegetables, often include the same basic ingredients and flavors of coconut, shallots, garlic, and turmeric again very common with the Indians and of the extensive use of coconuts is once again prevalent in this dish. The mainly Islamic island of Indonesia is rarely known to eat pork however, this has just promoted an increase in seafood and fish consumption.
Xi hu cu yu
West lake fish in a sweet and sour sauce
This dish is a prime example of the finery of Hangzhou and Zhejiang cuisine. This area is believed to the the Chinese version of “the land of milk and honey”. A classic technique to thicken sauce by adding a mixture of cornstarch plus water to the sauce is a common practice throughout much of Chinese cuisine. Even more interesting is the fact that cornstarch usage probably did not occur until maize or corn was brought from the America’s during the 15th-16th century. Other similar starches were that of tapioca and the potato however those too also come from the America’s as well.
He hua da sha
A shandong dish, representative of their love for seafood. Some Chinese people tend to be a little biased against those who cook in the north as they are believed to not have as much culture (due to a still remaining dislike of the Mongol rule). However despite this opinion, the Shandong people are known for their bao style of cooking which is essentially utilizing such high heat that no oil really gets into the food
Vegetables
Gohbi Matar Rasedar
Cauliflower, green peas, and potatoes in spicy herb sauce served with kachauri (deep-fried bread with spicy stuffing)
This particular dish was created as a part of the strict regime of Brahmin Hindus in the northern areas of India as there is neither onions or garlic present within the dish. Garlic and onion were often avoided as the principle of Ahimsa that prevent strict adheres of the faith to consume no meat and thus onions and garlic were often considered part of meat dishes thus contributing to the taste of meat. Another specialty item used is that of asafoetida in the Kachouri which was quite popular with Jains and Hindus as its taste closely resembles that of onions.
Tari Aloo
Potatoes in fragrant gravy served with either kachauri or paratha
A great vegetarian entree hailing from the south made apparent by the use of mustard seeds. The huge amounts of onion in this dish just go to prove that the indians do not simply regard onions as a seasoner but as its own respective vegetable.
Matar Paneer
Green peas and Indian cheese in fragrant tomato sauce accompanied by a pilaf of your choice
Paneer also known as indian cheese is often used as its own respective ingredient. Cheese and other dairy products are often the main source of protein for many vegetarians all throughout India The extensive use of dairy products can be traced thousands of years back into india’s history to the even the Vedic age (1500-500 BCE) proving this ingredient as a true traditional staple of the cuisine. The “importaton” of such dairy producing livestock is thought to be the acts of west asian nomads during the days of Mohenjo Daro and Harappa, two of the very first “civilizations” or city states to have existed within the indus valley region that India now resides in.
Qing cai
Stir fried bok choy
A favorite and popular vegetable that can be found literally anywhere in China throughout all 8 regional areas. Bok choy is often eaten with most meals and can be put in practically anything. The technique of cooking this particular dish is another very traditional method throughout Chinese cooking which basically is a quick stir fry using both salt and sugar to flavor the dish. Sugar is used extensively throughout this cuisine as it is believed and used to help rid of any bitter notes that may result in the vegetable as well as enhancing the vegetable's own distinct flavor.
Hui guo rou
Hand shredded cabbage stir fried with pork in sweet vinegar sauce
Another popular vegetable throughout China and the rest of the eastern Asian regions. Many of the Asians, especially the Chinese make up their diets of mostly vegetable and either grain or rice products. Meat is usually only consumed primarily in restaurants. The use of a little pork with vegetables is a common technique throughout most of Chinese household cooking.
Rice and Noodles
Chicken Biryani
A chicken rice casserole dish
Another class and perhaps even one of the most famous of dishes, this Hindu/Sikh dish has become a staple in many kitchens in Indian restaurants. The cooking of beef is often considered the specialty of the Muslims while chicken is attributed to the talents of the Hindus as they are not permitted to eat beef nor most other animal meats.
Nasi Goreng
Being a mostly island community, the Malaysians have abundant to a wide range of different seafood including anchovies which is a popular snack amongst many of the natives. So far all three regions have utilized the style of frying rice which is supposedly an influence that is credited to the Chinese.
Bakmie Goreng
Yet another Chinese induced dish, the use of egg noodles is common by both the Southeast Asians and the Chinese. Notice also the absence of pork, a commodity in much of Chinese cooking, which is a modification made by the mainly Islamic population. Another interesting ingredient is the candle nuts which are native to Australia and so perhaps by either British traders and even sailing out to the continent itself did the Asians manage to acquire it.
Sides
Saag Buttered greens |
Kali Dal Buttered Black beans |
Basmati rice A common staple all throughout India and even the middle east
Ghee Chawal Indian Fried rice
Kachauri Deep fried bread with spicy stuffing
Paratha Whole wheat flaky bread |
Emperor’s pilaf with black mushrooms |
Sayur Lodeh Mixed vegetables in coconut sauce
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Drinks |
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Tea Longqing, Darjeeling, green , oolong, jasmine, tie guan yin
Coffee
Thandai Indian spiced summer punch with creamy milk
Lassi Rose flavored yogurt drink
Masala Chah Spiced sweet tea
Dessert |
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Saffron Almond pudding
Silky looking almond dessert pudding with pleasant saffron aroma Jajan Pasar platter
Assortment of sweet and savory sticky rice buns and rolls that also include tapioca with coconut milk, red bean, pandan, palm sugar candies and many more. |
Ras Malai
Cheese Dumplings in pistachio-flecked cream sauce |