曲:M. T. Diego/M. L. Diego 詞:林振強
這夜我又再獨對夜半無人的空氣
穿起你的毛衣 重演某天的好戲
讓毛造長袖不經意地 抱著我靜看天地
讓唇在無味的衣領上 笑說最愛你的氣味
我恨我共你是套現已完場的好戲
只有請你的毛衣 從此每天飾演你
夜來便來伴我坐 默然但仍默許我
將肌膚緊貼你 將身軀交予你
准許我這夜做舊角色
准我快樂地重飾演某段美麗故事主人
飾演你舊年共尋夢的戀人
再去做沒流著情淚的伊人
假裝再有從前演過的戲份
重飾演某段美麗故事主人
飾演你舊年共尋夢的戀人
你縱是未明白 仍夜深一人
穿起你那無言毛衣當跟你貼近
2010-05-30
Song - 千千闕歌
填詞:林振強
徐徐回望 曾屬於彼此的晚上
紅紅仍是你 贈我的心中艷陽
如流傻淚 祈望可體恤兼見諒
明晨離別你 路也許孤單得漫長
一瞬間 太多東西要講
可惜即將在各一方
只好深深把這刻盡凝望
來日縱使千千闕歌 飄於遠方我路上
來日縱使千千晚星 亮過今晚月亮
都比不起這宵美麗 亦絕不可使我更欣賞
Ah... 因你今晚共我唱
臨行臨別 才頓感哀傷的漂亮
原來全是你 令我的思憶漫長
何年何月 才又可今宵一樣
停留凝望裡 讓眼睛講彼此立場
當某天 雨點輕敲你窗
當風聲吹亂你構想
可否抽空想這張舊模樣
來日縱使千千闕歌 飄於遠方我路上
來日縱使千千晚星 亮過今晚月亮
怎都比不起這宵美麗 亦絕不可使我更欣賞
因今宵的我可共你唱
來日縱使千千闕歌 飄於遠方我路上
來日縱使千千晚星 亮過今晚月亮
都比不起這宵美麗 都洗不清今晚我所想
因不知那天再共你唱
徐徐回望 曾屬於彼此的晚上
紅紅仍是你 贈我的心中艷陽
如流傻淚 祈望可體恤兼見諒
明晨離別你 路也許孤單得漫長
一瞬間 太多東西要講
可惜即將在各一方
只好深深把這刻盡凝望
來日縱使千千闕歌 飄於遠方我路上
來日縱使千千晚星 亮過今晚月亮
都比不起這宵美麗 亦絕不可使我更欣賞
Ah... 因你今晚共我唱
臨行臨別 才頓感哀傷的漂亮
原來全是你 令我的思憶漫長
何年何月 才又可今宵一樣
停留凝望裡 讓眼睛講彼此立場
當某天 雨點輕敲你窗
當風聲吹亂你構想
可否抽空想這張舊模樣
來日縱使千千闕歌 飄於遠方我路上
來日縱使千千晚星 亮過今晚月亮
怎都比不起這宵美麗 亦絕不可使我更欣賞
因今宵的我可共你唱
來日縱使千千闕歌 飄於遠方我路上
來日縱使千千晚星 亮過今晚月亮
都比不起這宵美麗 都洗不清今晚我所想
因不知那天再共你唱
10 Things You Should Know About Natural Gas Vehicles
By Katie Fehrenbacher Jul. 9, 2008, 12:00am
http://earth2tech.com/2008/07/09/10-things-you-should-know-about-natural-gas-vehicles/
T. Boone Pickens laid out his grand ‘Pickens Plan’ on Tuesday (accompanied by a Web 2.0 media blitz) with the suggestion that natural gas could provide over a third of U.S. transportation fuels. While natural gas vehicles (NGVs) have been used for awhile in city-owned car and bus fleets, and even a selectively sold consumer car, the Honda Civic GX, natural gas hasn’t been getting as much attention as other forms of alternative vehicles recently from the big car companies and innovative startups. Electric vehicle-to-grid technology and biofuel vehicles have both received a lot more attention from the investment community, the media and interested entrepreneurs.
But there are a lot of opportunities — as well as a variety of drawbacks — for vehicles powered by natural gas. Here’s our take on 10 things you should know about natural gas-powered vehicles:
1). Infrastructure bottleneck: Like the “hydrogen highway” compressed natural gas vehicles need fueling stations. According to the natural gas vehicle trade group the Natural Gas Vehicles for America (NGVA) there are over 1,100 stations in the U.S. That might sound like a lot, but only half are available to the public, and compare that to the around 200,000+ U.S. gas stations. The U.S. would need a lot more natural gas stations to power a third of its vehicles. Who’s going to be the first to make that investment?
2). Greenhouse Gas Reductions: The NGVA also says that natural gas vehicles produce 20 percent less greenhouse gas emissions than a standard gas vehicle. That’s about the same as corn-based ethanol, which according to the EPA has a greenhouse gas reduction of 21.8 percent compared to gas-powered cars. So for greenhouse gas reductions its pretty good—but not perfect.
3). “Natural gas is the cleanest transportation fuel available today”: That’s what Pickens and the EPA say about natural-gas powered vehicles. It’s because, in addition to carbon dioxide reductions, NGVs also emit less carbon monoxide, non-methane organic gas and nitrogen oxides.
4). Natural gas is still a fossil fuel: Natural gas might be cleaner-burning than oil but it’s still a hydrocarbon that has to be taken out of wells and is in limited supply. The California Energy Commission says that with the rising demand for natural gas (accompanied by high oil prices) more than 15 percent of our natural gas will be imported from countries other than Canada and Mexico by 2025.
5). The Honda Civic GX: The natural gas consumer car that costs $24,590. It’s sold in California and New York and has a 170 mile fuel range.
6). Smaller Range: Natural gas vehicles have a shorter driving range than regular gas-powered vehicles, because natural gas has a lower energy content compared to gas.
7). State and Federal Incentives: Honda says the Civic GX is eligible for a combination of federal (under the Energy Policy Act of 1992), state and local incentives that could help reduce the price tag by several thousand dollars. Natural gas vehicles can also drive in the carpool lanes in some states like California.
8). With Gas Prices High, Natural Gas is Cheap, For Now: With the price of gas rising, the demand at the natural gas fuel stations that are out there is way up — like this one in Salt Lake City. That’s because, as Cleantechnica puts it “natural gas now costs about half as much per unit energy as gasoline and has an even greater cost advantage over diesel fuel.” Though natural gas prices are also going up.
9). City Fleets: The GX might get a lot of press, but a significant portion of the natural gas vehicles on the road in the U.S. are owned and maintained by cities and companies. Companies like UPS have placed orders for hundreds of natural gas vehicles; several cities in California have converted their fleets to NGVs.
10). Home Fueling: A company called FuelMaker makes a natural gas home refueler called Phill. Seriously, that’s what they named it.
http://earth2tech.com/2008/07/09/10-things-you-should-know-about-natural-gas-vehicles/
T. Boone Pickens laid out his grand ‘Pickens Plan’ on Tuesday (accompanied by a Web 2.0 media blitz) with the suggestion that natural gas could provide over a third of U.S. transportation fuels. While natural gas vehicles (NGVs) have been used for awhile in city-owned car and bus fleets, and even a selectively sold consumer car, the Honda Civic GX, natural gas hasn’t been getting as much attention as other forms of alternative vehicles recently from the big car companies and innovative startups. Electric vehicle-to-grid technology and biofuel vehicles have both received a lot more attention from the investment community, the media and interested entrepreneurs.
But there are a lot of opportunities — as well as a variety of drawbacks — for vehicles powered by natural gas. Here’s our take on 10 things you should know about natural gas-powered vehicles:
1). Infrastructure bottleneck: Like the “hydrogen highway” compressed natural gas vehicles need fueling stations. According to the natural gas vehicle trade group the Natural Gas Vehicles for America (NGVA) there are over 1,100 stations in the U.S. That might sound like a lot, but only half are available to the public, and compare that to the around 200,000+ U.S. gas stations. The U.S. would need a lot more natural gas stations to power a third of its vehicles. Who’s going to be the first to make that investment?
2). Greenhouse Gas Reductions: The NGVA also says that natural gas vehicles produce 20 percent less greenhouse gas emissions than a standard gas vehicle. That’s about the same as corn-based ethanol, which according to the EPA has a greenhouse gas reduction of 21.8 percent compared to gas-powered cars. So for greenhouse gas reductions its pretty good—but not perfect.
3). “Natural gas is the cleanest transportation fuel available today”: That’s what Pickens and the EPA say about natural-gas powered vehicles. It’s because, in addition to carbon dioxide reductions, NGVs also emit less carbon monoxide, non-methane organic gas and nitrogen oxides.
4). Natural gas is still a fossil fuel: Natural gas might be cleaner-burning than oil but it’s still a hydrocarbon that has to be taken out of wells and is in limited supply. The California Energy Commission says that with the rising demand for natural gas (accompanied by high oil prices) more than 15 percent of our natural gas will be imported from countries other than Canada and Mexico by 2025.
5). The Honda Civic GX: The natural gas consumer car that costs $24,590. It’s sold in California and New York and has a 170 mile fuel range.
6). Smaller Range: Natural gas vehicles have a shorter driving range than regular gas-powered vehicles, because natural gas has a lower energy content compared to gas.
7). State and Federal Incentives: Honda says the Civic GX is eligible for a combination of federal (under the Energy Policy Act of 1992), state and local incentives that could help reduce the price tag by several thousand dollars. Natural gas vehicles can also drive in the carpool lanes in some states like California.
8). With Gas Prices High, Natural Gas is Cheap, For Now: With the price of gas rising, the demand at the natural gas fuel stations that are out there is way up — like this one in Salt Lake City. That’s because, as Cleantechnica puts it “natural gas now costs about half as much per unit energy as gasoline and has an even greater cost advantage over diesel fuel.” Though natural gas prices are also going up.
9). City Fleets: The GX might get a lot of press, but a significant portion of the natural gas vehicles on the road in the U.S. are owned and maintained by cities and companies. Companies like UPS have placed orders for hundreds of natural gas vehicles; several cities in California have converted their fleets to NGVs.
10). Home Fueling: A company called FuelMaker makes a natural gas home refueler called Phill. Seriously, that’s what they named it.
Chinese Restaurant Menu Translation Guide & Rules
http://www.chinawok.com/chinese-restaurant-menu-translation.html
餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。
要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。
由于汉语和英语的差异很大，在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。
为了让大家更好地掌握将中餐菜名译成英文的技巧，特将 中餐菜单英译方法翻译的原则 (中英文对照)介绍如下:
一、 以主料开头的翻译原则
1、 介绍菜肴的主料和辅料
公式: 主料（名称/形状）+ with + 配料
例：
杏仁鸡丁Chicken Cubes with Almond
牛肉豆腐Beef with Beancurd
西红柿炒蛋Scrambled Egg with Tomato
白灵菇扣鸭掌 Mushrooms with Duck Feet
2、 介绍菜肴的主料和配汁
公式: 主料 + with/in + 味汁
例：
冰梅凉瓜 Bitter Melon in Plum Sauce
芥末鸭掌Duck Webs with Mustard Sauce
葱油鸡Chicken in Scallion Oil
米酒鱼卷Fish Rolls with Rice Wine
二、 以烹制方法开头的翻译原则
1、 介绍菜肴的烹法和主料
公式: 烹法（动词过去式）+ 主料（名称/形状）
例：
火爆腰花 Sautéed Pig's Kidney
软炸里脊Soft-fried Pork Fillet
烤乳猪Roast Suckling Pig
炒鳝片Stir-fried Eel Slices
2、 介绍菜肴的烹法、主料和配料
公式: 烹法(动词过去式) + 主料（名称/形状）+ 配料
例：
地瓜烧肉 Stewed Diced Pork and Sweet Potatoes
干豆角回锅肉 Sautéed Spicy Pork with Dried Beans
仔姜烧鸡条Braised Chicken Fillet with Tender Ginger
3、 介绍菜肴的烹法、主料和汤汁
公式: 烹法(动词过去式) + 主料（名称/形状）+ with/in +汤汁
例：
京酱肉丝 Sautéed Shredded Pork in Sweet Bean sauce
雪蛤海皇羹 Snow Clam and Scallop Soup
红烧牛肉Braised Beef with Brown Sauce
鱼香肉丝Fried Shredded Pork with Sweet and Sour Sauce
清炖猪蹄Stewed Pig Hoof in Clean Soup
4、 介绍菜肴形状或口感、烹法及主辅料
公式: 烹法（动词过去式）+ 形状/口感 + 主料 +辅料
例：
小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley
三、 以形状或口感开头的翻译原则
1、 介绍菜肴的形状(口感)和主料、辅料
公式: 形状(口感)+主料+(with)辅料
例：
芝麻酥鸡 Crisp Chicken with Sesame
陈皮兔丁 Diced Rabbit with Orange Peel
时蔬鸡片 Sliced Chicken with Seasonal Vegetables
脆皮鸡 Crispy Chicken
2、 介绍菜肴的口感、烹法和主料
公式：口感+烹法+主料
例：
香酥排骨 Crisp Fried Spareribs
水煮嫩鱼 Tender Stewed Fish
香煎鸡块 Fragrant Fried Chicken
3、 介绍菜肴的形状(口感)、主料和味汁
公式：形状(口感)+主料+(with)味汁
例：
茄汁鱼片 Sliced Fish with Tomato Sauce
椒麻鸡块 Cutlets Chicken with Hot Pepper
黄酒脆皮虾仁 Crisp Shrimps with Rice Wine Sauce
四、 以人名或地名命名的菜肴翻译原则
1、 介绍菜肴的创始人（发源地）和主料
公式: 人名(地名)+主料
例：
麻婆豆腐 Ma Po Tofu (Ma Po beancurd) (Stir-Fried Tofu in Hot Sauce)
广东点心 Cantonese Dim Sum
四川水饺 Sichuan Boiled Dumpling
2、 介绍菜肴的创始人(发源地)、烹法和主料
公式: 人名(地名)+烹法+主料
例：
东坡煨肘 Dong Po stewed pork joint
北京烤鸭 Beijing Roast Duck
3、 介绍菜肴的发源地、主配料及烹法
公式: 烹法（动词过去式）+ 主辅料+ + 地名 + Style
例：
北京炒肝 Stewed Liver, Beijing Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
五、 菜单英文译法中汉语拼音的使用原则
1、具有中国特色的且也被外国人接受的传统食品，使用汉语拼音。
例：
饺子 Jiaozi
2、 具有中国特色的且被外国人接受的，但使用的是地方语言拼写或音译拼写菜名，仍保留其拼写方式。
例：
豆腐 Tofu
宫保鸡丁 Kung Pao Chicken
杂碎 Chop Suey
馄饨 Wonton
烧麦 Shaomai
3、中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。
例：
佛跳墙 Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.)
锅贴 Guotie (Pan-Fried Meat Dumplings)
窝头 Wotou（Steamed Black Rice or Corn Bun）
蒸饺 Steamed Jiaozi (Steamed Dumplings)
油条 Youtiao (Deep-Fried Dough Sticks)
汤圆 Tangyuan (Glutinous Rice Balls)
咕噜肉 Gulaorou (Sweet and Sour Pork with Fat)
粽子 Zongzi (Glutinous Rice Wrapped in Bamboo Leaves)
元宵 Yuanxiao（Glutinous Rice Balls for Lantern Festival)
驴打滚儿 Lǘdagunr（Glutinous Rice Rolls with Sweet Bean Flour）
艾窝窝 Aiwowo (Steamed Rice Cakes with Sweet Stuffing)
豆汁儿 Douzhir (Fermented Bean Drink)
六、 菜单中的可数名词单复数使用原则
菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。
例：
蔬菜面 Noodles with Vegetables
葱爆羊肉 Sautéed Lamb Slices with Scallion
七、 介词in和with在汤汁、配料中的用法
1、 如主料是浸在汤汁或配料中时，使用in连接。
例：豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce
2、 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。
例：海鲜乌冬汤面 Japanese Soup Noodles with Seafood
八、 酒类的译法原则
进口酒类的英文名称仍使用其原英文译法，国产酒类以其注册的英文为准，如酒类本身没有英文名称的，则使用其中文名称的汉语拼音。
--------------------------------------------------------------------------------
在中餐菜名翻译成英文的过程中，可以采用多种不同的方法，而且每一道菜都可以从不同的角度入手进行翻译。例如，川菜中的"宫保鸡丁"这道菜就有以下几种译法：
1. Sauteed Chicken Cubes with Peanuts
2. Kung Pao Chicken Cubes
3.Diced Chicken with Chili and Peanuts
由此可见，中餐菜名的英译方法是灵活多变的。至于在翻译中最终采用哪种方法，则可根据各人的习惯和具体情况确定。只要掌握了第一种以主料开头的翻译方法，对其它种类的翻译方法便可以触类旁通，只需根据上面所列出的翻译公式去相应作一些交换就行了。
餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。
要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。
由于汉语和英语的差异很大，在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。
为了让大家更好地掌握将中餐菜名译成英文的技巧，特将 中餐菜单英译方法翻译的原则 (中英文对照)介绍如下:
一、 以主料开头的翻译原则
1、 介绍菜肴的主料和辅料
公式: 主料（名称/形状）+ with + 配料
例：
杏仁鸡丁Chicken Cubes with Almond
牛肉豆腐Beef with Beancurd
西红柿炒蛋Scrambled Egg with Tomato
白灵菇扣鸭掌 Mushrooms with Duck Feet
2、 介绍菜肴的主料和配汁
公式: 主料 + with/in + 味汁
例：
冰梅凉瓜 Bitter Melon in Plum Sauce
芥末鸭掌Duck Webs with Mustard Sauce
葱油鸡Chicken in Scallion Oil
米酒鱼卷Fish Rolls with Rice Wine
二、 以烹制方法开头的翻译原则
1、 介绍菜肴的烹法和主料
公式: 烹法（动词过去式）+ 主料（名称/形状）
例：
火爆腰花 Sautéed Pig's Kidney
软炸里脊Soft-fried Pork Fillet
烤乳猪Roast Suckling Pig
炒鳝片Stir-fried Eel Slices
2、 介绍菜肴的烹法、主料和配料
公式: 烹法(动词过去式) + 主料（名称/形状）+ 配料
例：
地瓜烧肉 Stewed Diced Pork and Sweet Potatoes
干豆角回锅肉 Sautéed Spicy Pork with Dried Beans
仔姜烧鸡条Braised Chicken Fillet with Tender Ginger
3、 介绍菜肴的烹法、主料和汤汁
公式: 烹法(动词过去式) + 主料（名称/形状）+ with/in +汤汁
例：
京酱肉丝 Sautéed Shredded Pork in Sweet Bean sauce
雪蛤海皇羹 Snow Clam and Scallop Soup
红烧牛肉Braised Beef with Brown Sauce
鱼香肉丝Fried Shredded Pork with Sweet and Sour Sauce
清炖猪蹄Stewed Pig Hoof in Clean Soup
4、 介绍菜肴形状或口感、烹法及主辅料
公式: 烹法（动词过去式）+ 形状/口感 + 主料 +辅料
例：
小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley
三、 以形状或口感开头的翻译原则
1、 介绍菜肴的形状(口感)和主料、辅料
公式: 形状(口感)+主料+(with)辅料
例：
芝麻酥鸡 Crisp Chicken with Sesame
陈皮兔丁 Diced Rabbit with Orange Peel
时蔬鸡片 Sliced Chicken with Seasonal Vegetables
脆皮鸡 Crispy Chicken
2、 介绍菜肴的口感、烹法和主料
公式：口感+烹法+主料
例：
香酥排骨 Crisp Fried Spareribs
水煮嫩鱼 Tender Stewed Fish
香煎鸡块 Fragrant Fried Chicken
3、 介绍菜肴的形状(口感)、主料和味汁
公式：形状(口感)+主料+(with)味汁
例：
茄汁鱼片 Sliced Fish with Tomato Sauce
椒麻鸡块 Cutlets Chicken with Hot Pepper
黄酒脆皮虾仁 Crisp Shrimps with Rice Wine Sauce
四、 以人名或地名命名的菜肴翻译原则
1、 介绍菜肴的创始人（发源地）和主料
公式: 人名(地名)+主料
例：
麻婆豆腐 Ma Po Tofu (Ma Po beancurd) (Stir-Fried Tofu in Hot Sauce)
广东点心 Cantonese Dim Sum
四川水饺 Sichuan Boiled Dumpling
2、 介绍菜肴的创始人(发源地)、烹法和主料
公式: 人名(地名)+烹法+主料
例：
东坡煨肘 Dong Po stewed pork joint
北京烤鸭 Beijing Roast Duck
3、 介绍菜肴的发源地、主配料及烹法
公式: 烹法（动词过去式）+ 主辅料+ + 地名 + Style
例：
北京炒肝 Stewed Liver, Beijing Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
五、 菜单英文译法中汉语拼音的使用原则
1、具有中国特色的且也被外国人接受的传统食品，使用汉语拼音。
例：
饺子 Jiaozi
2、 具有中国特色的且被外国人接受的，但使用的是地方语言拼写或音译拼写菜名，仍保留其拼写方式。
例：
豆腐 Tofu
宫保鸡丁 Kung Pao Chicken
杂碎 Chop Suey
馄饨 Wonton
烧麦 Shaomai
3、中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。
例：
佛跳墙 Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.)
锅贴 Guotie (Pan-Fried Meat Dumplings)
窝头 Wotou（Steamed Black Rice or Corn Bun）
蒸饺 Steamed Jiaozi (Steamed Dumplings)
油条 Youtiao (Deep-Fried Dough Sticks)
汤圆 Tangyuan (Glutinous Rice Balls)
咕噜肉 Gulaorou (Sweet and Sour Pork with Fat)
粽子 Zongzi (Glutinous Rice Wrapped in Bamboo Leaves)
元宵 Yuanxiao（Glutinous Rice Balls for Lantern Festival)
驴打滚儿 Lǘdagunr（Glutinous Rice Rolls with Sweet Bean Flour）
艾窝窝 Aiwowo (Steamed Rice Cakes with Sweet Stuffing)
豆汁儿 Douzhir (Fermented Bean Drink)
六、 菜单中的可数名词单复数使用原则
菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。
例：
蔬菜面 Noodles with Vegetables
葱爆羊肉 Sautéed Lamb Slices with Scallion
七、 介词in和with在汤汁、配料中的用法
1、 如主料是浸在汤汁或配料中时，使用in连接。
例：豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce
2、 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。
例：海鲜乌冬汤面 Japanese Soup Noodles with Seafood
八、 酒类的译法原则
进口酒类的英文名称仍使用其原英文译法，国产酒类以其注册的英文为准，如酒类本身没有英文名称的，则使用其中文名称的汉语拼音。
--------------------------------------------------------------------------------
在中餐菜名翻译成英文的过程中，可以采用多种不同的方法，而且每一道菜都可以从不同的角度入手进行翻译。例如，川菜中的"宫保鸡丁"这道菜就有以下几种译法：
1. Sauteed Chicken Cubes with Peanuts
2. Kung Pao Chicken Cubes
3.Diced Chicken with Chili and Peanuts
由此可见，中餐菜名的英译方法是灵活多变的。至于在翻译中最终采用哪种方法，则可根据各人的习惯和具体情况确定。只要掌握了第一种以主料开头的翻译方法，对其它种类的翻译方法便可以触类旁通，只需根据上面所列出的翻译公式去相应作一些交换就行了。
English Menu - Noodle Asia
NOODLE ASIA MENU
SOUPS
Chicken Mushroom Ginger Soup $10.95
Traditional slow steamed soup with bones on chicken
Hot and Sour Soup $8.75
Won Ton Soup $8.75
Ginseng Chicken Soup $18.88
Miso with Enoki Mushrooms Soup $7.00
Chef’s Steamed Soup Special Mkt
APPETIZERS
Edamame $6.00
Soybeans with crushed sea salt and five spices Spicy Asian Cucumber $6.00
Red Won Tons $7.95
Tossed in Szechwan Hung Yao chili, garlic sauce
Mandarin Sampler $7.95
Soy sauce egg, five-spice peanuts and seasoned bean curd
Spicy Beef Tripe $7.50
Jellyfish Salad $10.95
Kim Chi $5.50
Sliced Beef Brisket with Dipping Sauce $11.95
Chinese Broccoli with Oyster Sauce $9.95
Stir-Fried Chinese Greens of the Day $12.00
Small Cantonese BBQ Plate $18.95
Roast duck and barbeque pork
Large Cantonese BBQ Plate $23.95
Roast duck, barbeque pork and soy sauce chicken
DIM SUM
Har Gow (6) $8.95
Steamed, crescent-shaped mini shrimp dumplings
Siu Mai (6) $8.95
Steamed open-faced scallop and seafood dumplings
Long Fortune Spring Rolls (3) $5.75
Pot Stickers (6) $8.95
RICE
BBQ Pork and Roasted Duck $14.25
Cantonese Curry Beef Stew $13.50
Minced Beef $13.50
Topped with an egg, sunny-side up
Mixed Seafood and BBQ Pork $14.95
Yung Chow Fried Rice $13.95
With BBQ pork, shrimp and green onions
Mixed Vegetable Fried Rice $11.95
Shrimp Fried Rice $13.95
Chicken Fried Rice $11.95
Cantonese Sausage Fried Rice $12.95
With egg whites and thinly sliced Chinese broccoli stems
Fu Chow Fried Rice $15.95
Sautéed with mixed seafood in a light scallion gravy
Curry Seafood Fried Rice $14.95
Pineapple Seafood Fried Rice $13.95
Night Market Fried Rice $14.95
Sliced beef, tossed with fresh Thai chilies, cilantro, bean sprouts and diced tomatoes
MOO SHU
Two pancakes served with a choice of the following fillings
Vegetable $11.95
Chicken $12.95
Pork $$12.95
Beef $12.95
Seafood $14.95
RICE PORRIDGE
Beef Congee $9.50
Seafood Congee $11.95
Fish Filet Congee $$11.50
Boneless Chicken Breast Congee $9.50
Pork and Special Preserved Egg Congee $11.00
Abalone and Chicken Breast Congee $26.95
NOODLE SOUPS
Szechwan Beef $13.95
Simmered in a unique blend of spices, a Mama Wu specialty
Mushroom Chicken $13.95
Steamed with bone-in, free-range chicken pieces, mushrooms and ginger
Hong Kong Won Ton $10.75
Cantonese Beef Stew $11.95
Curry Beef Brisket $$12.95
BBQ Pork and Roast Duck $11.95
Snow Cabbage $11.95
Sautéed, pickled cabbage greens with pork over Mandarin noodles
Cha Tsai $11.95
Spicy, Szechwan vegetables sautéed with pork over Mandarin noodles
Spicy Ying Nan Rice Noodle $13.95
Vermicelli and shrimp enveloped in a sumptuous chicken broth with Ying Nan chili paste,scallions and cilantro
Calamari Rice Noodle $12.95
Noodle Tainan $11.95
Minced pork with bean sprouts and chives in a clear broth
Pai Goo Noodles $13.95
Slow simmered spare ribs with red onions, shallots and ginger, over a bed of home-style noodles
WOK TOSSED NOODLES
Buddha Feast Pan-Toasted Noodles $12.95
Mixed Seafood Pan-Toasted Noodles $16.50
Si Jiu Beef $13.95
Black bean and chili sauce pan-toasted noodles
Beef Rice Noodles $14.95
Flat rice noodles stir-fried with yellow chives, bean sprouts and sliced onions
Black Peppered Beef Udon $14.95
Chicken Stir-Fried Soft Noodles $13.50
Seafood Stir-Fried Soft Noodles $16.50
Singapore Mei Fen $13.95
Light curry-flavored rice vermicelli with shrimp, BBQ pork and onions
XO Shrimp Lai Fen $16.50
Hand-rolled rice noodles, wok-tossed with spicy XO chili sauce
Shanghai Rice Cake $13.95
Shanghai cabbage with seasoned pork, wok-tossed in a mild soy sauce
Shanghai Noodles $13.95
Ba Bao Noodles $13.95
Mandarin noodles topped with a spicy, shrimp sauce and peanuts
Stir-fried Napa cabbage, Chinese mushrooms, spinach and pork
Ta Lu Noodles $12.95
Sautéed chicken and mixed vegetables tossed in a sumptuous gravy with Mandarin noodles
Dan Dan Noodles $11.95
Szechwan noodles served with a spicy peanut, sesame sauce
SOUPS
Chicken Mushroom Ginger Soup $10.95
Traditional slow steamed soup with bones on chicken
Hot and Sour Soup $8.75
Won Ton Soup $8.75
Ginseng Chicken Soup $18.88
Miso with Enoki Mushrooms Soup $7.00
Chef’s Steamed Soup Special Mkt
APPETIZERS
Edamame $6.00
Soybeans with crushed sea salt and five spices Spicy Asian Cucumber $6.00
Red Won Tons $7.95
Tossed in Szechwan Hung Yao chili, garlic sauce
Mandarin Sampler $7.95
Soy sauce egg, five-spice peanuts and seasoned bean curd
Spicy Beef Tripe $7.50
Jellyfish Salad $10.95
Kim Chi $5.50
Sliced Beef Brisket with Dipping Sauce $11.95
Chinese Broccoli with Oyster Sauce $9.95
Stir-Fried Chinese Greens of the Day $12.00
Small Cantonese BBQ Plate $18.95
Roast duck and barbeque pork
Large Cantonese BBQ Plate $23.95
Roast duck, barbeque pork and soy sauce chicken
DIM SUM
Har Gow (6) $8.95
Steamed, crescent-shaped mini shrimp dumplings
Siu Mai (6) $8.95
Steamed open-faced scallop and seafood dumplings
Long Fortune Spring Rolls (3) $5.75
Pot Stickers (6) $8.95
RICE
BBQ Pork and Roasted Duck $14.25
Cantonese Curry Beef Stew $13.50
Minced Beef $13.50
Topped with an egg, sunny-side up
Mixed Seafood and BBQ Pork $14.95
Yung Chow Fried Rice $13.95
With BBQ pork, shrimp and green onions
Mixed Vegetable Fried Rice $11.95
Shrimp Fried Rice $13.95
Chicken Fried Rice $11.95
Cantonese Sausage Fried Rice $12.95
With egg whites and thinly sliced Chinese broccoli stems
Fu Chow Fried Rice $15.95
Sautéed with mixed seafood in a light scallion gravy
Curry Seafood Fried Rice $14.95
Pineapple Seafood Fried Rice $13.95
Night Market Fried Rice $14.95
Sliced beef, tossed with fresh Thai chilies, cilantro, bean sprouts and diced tomatoes
MOO SHU
Two pancakes served with a choice of the following fillings
Vegetable $11.95
Chicken $12.95
Pork $$12.95
Beef $12.95
Seafood $14.95
RICE PORRIDGE
Beef Congee $9.50
Seafood Congee $11.95
Fish Filet Congee $$11.50
Boneless Chicken Breast Congee $9.50
Pork and Special Preserved Egg Congee $11.00
Abalone and Chicken Breast Congee $26.95
NOODLE SOUPS
Szechwan Beef $13.95
Simmered in a unique blend of spices, a Mama Wu specialty
Mushroom Chicken $13.95
Steamed with bone-in, free-range chicken pieces, mushrooms and ginger
Hong Kong Won Ton $10.75
Cantonese Beef Stew $11.95
Curry Beef Brisket $$12.95
BBQ Pork and Roast Duck $11.95
Snow Cabbage $11.95
Sautéed, pickled cabbage greens with pork over Mandarin noodles
Cha Tsai $11.95
Spicy, Szechwan vegetables sautéed with pork over Mandarin noodles
Spicy Ying Nan Rice Noodle $13.95
Vermicelli and shrimp enveloped in a sumptuous chicken broth with Ying Nan chili paste,scallions and cilantro
Calamari Rice Noodle $12.95
Noodle Tainan $11.95
Minced pork with bean sprouts and chives in a clear broth
Pai Goo Noodles $13.95
Slow simmered spare ribs with red onions, shallots and ginger, over a bed of home-style noodles
WOK TOSSED NOODLES
Buddha Feast Pan-Toasted Noodles $12.95
Mixed Seafood Pan-Toasted Noodles $16.50
Si Jiu Beef $13.95
Black bean and chili sauce pan-toasted noodles
Beef Rice Noodles $14.95
Flat rice noodles stir-fried with yellow chives, bean sprouts and sliced onions
Black Peppered Beef Udon $14.95
Chicken Stir-Fried Soft Noodles $13.50
Seafood Stir-Fried Soft Noodles $16.50
Singapore Mei Fen $13.95
Light curry-flavored rice vermicelli with shrimp, BBQ pork and onions
XO Shrimp Lai Fen $16.50
Hand-rolled rice noodles, wok-tossed with spicy XO chili sauce
Shanghai Rice Cake $13.95
Shanghai cabbage with seasoned pork, wok-tossed in a mild soy sauce
Shanghai Noodles $13.95
Ba Bao Noodles $13.95
Mandarin noodles topped with a spicy, shrimp sauce and peanuts
Stir-fried Napa cabbage, Chinese mushrooms, spinach and pork
Ta Lu Noodles $12.95
Sautéed chicken and mixed vegetables tossed in a sumptuous gravy with Mandarin noodles
Dan Dan Noodles $11.95
Szechwan noodles served with a spicy peanut, sesame sauce
Promotion - Dim Sum Lunch at L’Arc Chinese Restaurant
Dim Sum Lunch at L’Arc Chinese Restaurant
Selection of any type of Dim Sum + Soup and One Main Dish with your choice of rice or noodle only at MOP88* per person
凯旋轩点心套餐
以优惠价澳门币$88*(每位)即享任选一种点心+一款精美小炒及汤羹配,一款饭/面，
Location: Level 4
Enquiries: (853) 8860 6128
*Terms and Conditions apply & all prices are subject to 10% service charge.
地点: 四楼
查询电话: (853) 8860 6128
*受有关条款及细则约束，所有价目需另加百分之十服务费
Selection of any type of Dim Sum + Soup and One Main Dish with your choice of rice or noodle only at MOP88* per person
凯旋轩点心套餐
以优惠价澳门币$88*(每位)即享任选一种点心+一款精美小炒及汤羹配,一款饭/面，
Location: Level 4
Enquiries: (853) 8860 6128
*Terms and Conditions apply & all prices are subject to 10% service charge.
地点: 四楼
查询电话: (853) 8860 6128
*受有关条款及细则约束，所有价目需另加百分之十服务费
身心靈色彩密碼工作坊 Color Code Workshop
Participated the color code workshop this afternoon, learned a little bit of the theories and the applications of colors in the daily life, from dressing to healthy food.
The speaker is the president of one organisation and they organise all kinds of activities related to body, mind, soul health and environment.
http://hk.myblog.yahoo.com/macauhealth
http://www.macauhealth.org/88.htm
The speaker is the president of one organisation and they organise all kinds of activities related to body, mind, soul health and environment.
http://hk.myblog.yahoo.com/macauhealth
http://www.macauhealth.org/88.htm
A Letter to Hong Kong- Donald Tsang 30.5.2010
http://programme.rthk.org.hk/channel/radio/programme.php?name=radio3/lettertohongkong&d=2010-05-30&p=535&e=109166&m=episode
Chief Executive Donald Tsang 2010-05-30 HKT 08:15
Fellow citizens,
As the hot summer months start to take hold, there is another hot issue that we will also be contending with, and that is, the future of Hong Kong’s constitutional development.
In a few weeks’ time, before the summer recess, the Legislative Council will decide on the constitutional reform package for the 2012 Chief Executive and Legislative Council elections.
The run-up to the vote will undoubtedly result in some heated political debate. Different political groups, as well as individuals, have been trying to convince the public that their vision for Hong Kong’s political future represents the best way forward.
This is something that we should all be proud of. Hong Kong is a pluralistic society. Everyone is entitled to his or her own views, and to defend them when challenged. This is typical of the discussions that we have had on political development over the past two decades.
But there comes a time when we need to bridge our differences to forge consensus for the overall benefit of Hong Kong.
Now is such a time. Now is the time to act.
Our constitutional design is such that we must have a two-thirds majority in LegCo – that is, 40 of the 60 seats – in order to amend the methods for selecting the Chief Executive and electing the legislature.
This is no easy task.
In 2005, while we obtained an absolute majority of LegCo votes, we failed to secure the 60% threshold needed to pass a reform package that had a support rate of some 60% of the public.
This year we face a similar situation. In most opinion polls, the Government’s reform package enjoys majority support in the community. But, so far we have not secured sufficient votes among legislators required to approve the package.
There has been much debate about the reform package so I shall not repeat or rebut those arguments again.
Rather, I’d like to clear a few myths to help everyone better understand the issue.
The first myth is that the Government does not want full democracy for Hong Kong, and the current reform package is regressive.
I don’t want there to be any doubts about my government’s commitment to advancing democracy in Hong Kong.
In 2007, at the behest of myself and others, the Central Government made a landmark decision that Hong Kong may implement universal suffrage for the election of the Chief Executive in 2017 and for the Legislative Council in 2020. Since then, my top priority has been to make this happen.
That is why I am so eager to see progress in our constitutional system in 2012.
This will be the first step – as well as our last opportunity – to lay the foundations for a Chief Executive elected by universal suffrage in 2017.
The current package is a vital step forward towards greater democracy and indeed universal suffrage, even though some may feel that the step is not big enough.
We propose to increase by five, the number of LegCo seats returned by geographical constituencies.
The Central Government’s 2007 decision states that any increase in geographical constituencies requires a corresponding increase in functional constituency seats.
So, we are proposing that five new functional constituency seats be returned by elected District Council members.
This is the most democratic form of indirect election we can design within the confines of the 2007 decision of the Central Government.
More importantly, it also effectively prevents any future increase in the number of conventional FC seats representing specific sectors or interest groups.
Some have said that these proposals are a far cry from full democracy. That is true.
Indeed, they are interim arrangements. But these interim arrangements will bring us closer to our ultimate goal of universal suffrage.
They bring us closer because, first of all, the package is a step forward towards that goal.
More important, they bring us closer because passage of the reform package will represent the first time in Hong Kong’s political history when constitutional change under the Basic Law has been triggered and enabled through compromise by various camps in LegCo.
We shall need the same resolve again when we tackle the 2017 universal suffrage arrangements a few years down the road.
The second myth is that it makes little difference whether the package is passed or not.
Let’s not be mistaken – it makes a great deal of difference. We have much to lose if we cannot effect any change this time around.
At stake is not just a set of more democratic arrangements for the 2012 Chief Executive and LegCo elections.
At stake is also our ability and confidence to reach a consensus for universal suffrage in 2017 and 2020. If we do not see progress this time, I fear that a mood of pessimism and cynicism will take root.
But, if we can make it, Hong Kong politics will advance to a new level. We will have proved that politics is not just about partisanship, demagogue and endless polemics, that dialogue, co-operation and pragmatism can prevail, and that good politics can play a constructive role in the development of society.
The third myth is that political development has nothing to do with ordinary citizens, so whether we can make constitutional advancement is irrelevant to them.
But, the fact is none of us can escape politics. Political challenges consume much of society’s energy and resources, as we have seen in Hong Kong over these past two decades.
Good politics can effectively tackle problems and resolve differences in society.
I believe the passage of our reform package will create a better political system and environment, which we all deserve, and from which we will all benefit.
And because the stakes are so high, we should not give up easily. We should not be daunted by the great difficulty of this exercise.
My administration will be doing whatever we can to promote our package because we believe it’s a good package. We will be lobbying our legislators hard for their support.
Yesterday, we launched a community-wide campaign with the theme “Act Now”.
It is, in effect, a call to action. Our constitutional system has been stagnant for too long. It is time to move forward.
It is also time for those who care about our constitutional progress to break their silence and to take a stand. Tell your legislators. Post a letter. Write an e-mail. Make a phone call. It all counts. It can all make a difference.
Our campaign slogan also stresses the time element. It is time for action NOW – not later. We must act NOW before the opportunity for progress once again slips through our fingers.
The Chinese slogan for the campaign is “起錨”, which means “anchors aweigh”. It’s a popular colloquial term that carries a similar meaning to the English slogan – it means it is time to move on and to start a new journey.
My political team and I are all geared up.
These days, we are going directly into the community to explain to people the significance of constitutional reform.
We are trying different ways to get this message across, from handing out flyers on the streets to inviting a legislator to an open, televised debate.
Some of my friends have questioned whether these actions are a proportionate measure because the chances remain slim for the passage of the reform package, given the stance of certain political parties.
But let’s opt for a bold and disproportionate approach if our cause is worth fighting for.
I have no doubt that Hong Kong, which I have served for more than 40 years, is worth fighting for; Hong Kong people are worth fighting for.
That is why we will continue to push for constitutional reform despite all the constraints and difficulties. Our package is worth fighting for and I know that if we succeed, Hong Kong will be a better place.
Chief Executive Donald Tsang 2010-05-30 HKT 08:15
Fellow citizens,
As the hot summer months start to take hold, there is another hot issue that we will also be contending with, and that is, the future of Hong Kong’s constitutional development.
In a few weeks’ time, before the summer recess, the Legislative Council will decide on the constitutional reform package for the 2012 Chief Executive and Legislative Council elections.
The run-up to the vote will undoubtedly result in some heated political debate. Different political groups, as well as individuals, have been trying to convince the public that their vision for Hong Kong’s political future represents the best way forward.
This is something that we should all be proud of. Hong Kong is a pluralistic society. Everyone is entitled to his or her own views, and to defend them when challenged. This is typical of the discussions that we have had on political development over the past two decades.
But there comes a time when we need to bridge our differences to forge consensus for the overall benefit of Hong Kong.
Now is such a time. Now is the time to act.
Our constitutional design is such that we must have a two-thirds majority in LegCo – that is, 40 of the 60 seats – in order to amend the methods for selecting the Chief Executive and electing the legislature.
This is no easy task.
In 2005, while we obtained an absolute majority of LegCo votes, we failed to secure the 60% threshold needed to pass a reform package that had a support rate of some 60% of the public.
This year we face a similar situation. In most opinion polls, the Government’s reform package enjoys majority support in the community. But, so far we have not secured sufficient votes among legislators required to approve the package.
There has been much debate about the reform package so I shall not repeat or rebut those arguments again.
Rather, I’d like to clear a few myths to help everyone better understand the issue.
The first myth is that the Government does not want full democracy for Hong Kong, and the current reform package is regressive.
I don’t want there to be any doubts about my government’s commitment to advancing democracy in Hong Kong.
In 2007, at the behest of myself and others, the Central Government made a landmark decision that Hong Kong may implement universal suffrage for the election of the Chief Executive in 2017 and for the Legislative Council in 2020. Since then, my top priority has been to make this happen.
That is why I am so eager to see progress in our constitutional system in 2012.
This will be the first step – as well as our last opportunity – to lay the foundations for a Chief Executive elected by universal suffrage in 2017.
The current package is a vital step forward towards greater democracy and indeed universal suffrage, even though some may feel that the step is not big enough.
We propose to increase by five, the number of LegCo seats returned by geographical constituencies.
The Central Government’s 2007 decision states that any increase in geographical constituencies requires a corresponding increase in functional constituency seats.
So, we are proposing that five new functional constituency seats be returned by elected District Council members.
This is the most democratic form of indirect election we can design within the confines of the 2007 decision of the Central Government.
More importantly, it also effectively prevents any future increase in the number of conventional FC seats representing specific sectors or interest groups.
Some have said that these proposals are a far cry from full democracy. That is true.
Indeed, they are interim arrangements. But these interim arrangements will bring us closer to our ultimate goal of universal suffrage.
They bring us closer because, first of all, the package is a step forward towards that goal.
More important, they bring us closer because passage of the reform package will represent the first time in Hong Kong’s political history when constitutional change under the Basic Law has been triggered and enabled through compromise by various camps in LegCo.
We shall need the same resolve again when we tackle the 2017 universal suffrage arrangements a few years down the road.
The second myth is that it makes little difference whether the package is passed or not.
Let’s not be mistaken – it makes a great deal of difference. We have much to lose if we cannot effect any change this time around.
At stake is not just a set of more democratic arrangements for the 2012 Chief Executive and LegCo elections.
At stake is also our ability and confidence to reach a consensus for universal suffrage in 2017 and 2020. If we do not see progress this time, I fear that a mood of pessimism and cynicism will take root.
But, if we can make it, Hong Kong politics will advance to a new level. We will have proved that politics is not just about partisanship, demagogue and endless polemics, that dialogue, co-operation and pragmatism can prevail, and that good politics can play a constructive role in the development of society.
The third myth is that political development has nothing to do with ordinary citizens, so whether we can make constitutional advancement is irrelevant to them.
But, the fact is none of us can escape politics. Political challenges consume much of society’s energy and resources, as we have seen in Hong Kong over these past two decades.
Good politics can effectively tackle problems and resolve differences in society.
I believe the passage of our reform package will create a better political system and environment, which we all deserve, and from which we will all benefit.
And because the stakes are so high, we should not give up easily. We should not be daunted by the great difficulty of this exercise.
My administration will be doing whatever we can to promote our package because we believe it’s a good package. We will be lobbying our legislators hard for their support.
Yesterday, we launched a community-wide campaign with the theme “Act Now”.
It is, in effect, a call to action. Our constitutional system has been stagnant for too long. It is time to move forward.
It is also time for those who care about our constitutional progress to break their silence and to take a stand. Tell your legislators. Post a letter. Write an e-mail. Make a phone call. It all counts. It can all make a difference.
Our campaign slogan also stresses the time element. It is time for action NOW – not later. We must act NOW before the opportunity for progress once again slips through our fingers.
The Chinese slogan for the campaign is “起錨”, which means “anchors aweigh”. It’s a popular colloquial term that carries a similar meaning to the English slogan – it means it is time to move on and to start a new journey.
My political team and I are all geared up.
These days, we are going directly into the community to explain to people the significance of constitutional reform.
We are trying different ways to get this message across, from handing out flyers on the streets to inviting a legislator to an open, televised debate.
Some of my friends have questioned whether these actions are a proportionate measure because the chances remain slim for the passage of the reform package, given the stance of certain political parties.
But let’s opt for a bold and disproportionate approach if our cause is worth fighting for.
I have no doubt that Hong Kong, which I have served for more than 40 years, is worth fighting for; Hong Kong people are worth fighting for.
That is why we will continue to push for constitutional reform despite all the constraints and difficulties. Our package is worth fighting for and I know that if we succeed, Hong Kong will be a better place.
什麼是「人性化管理」？——從漫畫看日本經驗
http://hk.news.yahoo.com/article/100529/4/iar4.html
(明報)2010年5月30日 星期日 05:10
【明報專訊】我早年研究沿海出口加工產業的勞動問題，也參與勞工維權組織活動，接觸了不少富士康 這類的代工企業。近年因為行政雜務纏身，是有些脫節，但這次也感到有些錯愕，因為前幾年沿海鬧「民工荒」，也有報道說企業已通過改善待遇與實行人性化管理來吸引、保留人才，最近胡總書記更高調提出「體面勞動」的理念，誰不知原來還是原地踏步。
以廠為家
最近我因為教學需要，重看了一些舊一點的日本 漫畫，以重新審視黃金時代的日本經驗，其中，我覺得最能反映日本企業人事管理制度的優越性及其「人性化」一面的，莫過於窪之內英策的《單身宿舍連環泡》（尖端出版）了。《單身宿舍》是作者的成名作，於1988年至1991年間連載。故事中主人翁宮川正太是日本南部四國地區高知縣人，高中畢業後就來到東京 市郊的鶴木傢俱企業工作，因為離鄉「上京」工作的單身員工眾多，所以企業也設有單身宿舍，以解決員工住宿問題。漫畫的主線是正太如何帶著故鄉女友的祝福，來到東京，但在宿舍中邂逅了成熟大方的美雪，在兩段感情交結下，正太慢慢由黃毛小子變成成熟大人，並在最後獲得法國 深造機會，成為家俬設計人才。可能因為也有單身宿舍的制度，漫畫在台灣 也大受歡迎，並於2003年改編成電視劇。
《單身宿舍》的風格有點像《相聚一刻》，集合搞笑、浪漫、溫情於一身。一般讀者最感興趣的當然是正太與美雪的戀情如何開花結果，及正太的個人成長，但其實本書最吸引我的還是漫畫中對日本基層藍領員工的職場生涯，尤其是宿舍生活的細緻描寫。其中當然有美化誇張的地方，但作者其實有在家俱企業上班的經驗，所以漫畫也有寫實之處。
「他山之石，可以攻錯」，回顧日本戰後的僱傭制度，我們可以學習企業是如何能令員工「以廠為家」，並與企業一起成長，一般對日本社會有認識的人都會知道，所謂日本人事管理制度的「三大神器」，即「終身僱用」、「年功序列」（即工資隨年資增加）、及「企業工會制度」（有別於行業或職業工會）。
漫畫其實並沒有對這些宏觀制度有太多著墨，好像工會在漫畫中就沒有多少出場的機會，只有在第三集中正太為了對付新任美人廠長，曾經提到要投靠工會，最後當然不了了之。但對工場中的工作情况，以及宿舍生活的描寫，卻提醒我們，「魔鬼就在細節」中，所謂「人性化管理」，也是由一點一滴的細節築成。
與企業一同成長
首先，他們是分男、女宿舍，每三個人一間房，由一位舍監（本身也是退休職工）管理。所以一般同房室友中會有不同年資的工人，前輩就必定要負起照顧後輩的任務；在車間，管工以外，資深員工也有指導新進員工的責任。所以無論在車間或宿舍，都有一張人際關係網來保護（或管理）員工。好像舍監除了負責維持紀律（如防止男工偷窺女工）之外，也有心理輔導、為員工打氣、組織康樂活動的職能。好像富士康的宿舍中，同室宿友往往因為分班工作錯時休息，在宿舍內的交流就少之又少。
漫畫中常常出現的場景是由企業（或宿舍）主辦工餘康樂活動。如新進員工有歡迎大會，席間舍監更通常以百變形象模仿名人表演。在漫畫中出現過的活動，還有員工溫泉旅行、保齡球大賽、情人節化裝舞會、員工運動會等。由於大批年輕人聚集在一起，這些康樂活動就有維繫企業、員工之間感情的功能，並可調劑員工離鄉別井單身生活的苦悶。
不過，日式人事管理最成功的還是讓員工（甚至最基層的工人）與企業一同成長。八十年代的日本企業和現在中國一樣，都在快速成長，需要大量中層技術和管理人才。漫畫中就用了相當多的筆觸，來描寫鶴木企業是如何培養基層員工，如工作一段時期就可以參加升級試，好像正太的好友田畑在領班考試中屢敗屢戰就是主要情節之一。也有員工家俱設計大賽，以發掘出設計人才。而各部門的新進員工，都會被指派在品管發表會內發表由他們自己整理的品質管理改善報告，以鍛煉他們的表達能力及提高對品管的認識。到了最後，正太甚至得到停薪留職的機會，到法國分公司研修，並在學成歸來後由裝配工成為設計員。這樣一來，員工有向上爬的機會，職場生涯也有了目標、希望。我相信中國的年輕人，和日本的應該也是一樣，會追求自我成長的機會，並希望得到上級、同事的認同。
《南方日報》報道富士康事件，形容企業員工面對的是「上班眼前是冰冷的機器，下班身旁是熟悉的陌生人」，「廠房-食堂-宿舍，周而復始，單調乏味的生活。」當然《單身宿舍連環泡》或多或少都有藝術加工的成分，但我們看到的是真正的人性化管理，在汗水與疲憊的勞動之外，也有充滿同事與室友的吵鬧與溫情，前輩、上司的關懷，當然還有工作間的浪漫與個人成長的機會。
在這種環境工作，縱然不一定會平步青雲，也會有失意的時候，但也不會輕言輕生吧？日本的人事管理制度，有它自身的問題，也有其特定的時代背景，好像在九十年代經濟衰退之下，傳統的僱用制度也大受衝擊，以致勞資一家的關係已再難復見。但中國現正在高增長的時期，勞動力日見短缺，有實戰經驗的中高層人才難求，其實單從市場條件考慮也有改善勞資關係的空間，謹希望在各方努力下，「體面勞動」能在中國（當然包括香港）逐漸實現。
文 趙永佳
.
(明報)2010年5月30日 星期日 05:10
【明報專訊】我早年研究沿海出口加工產業的勞動問題，也參與勞工維權組織活動，接觸了不少富士康 這類的代工企業。近年因為行政雜務纏身，是有些脫節，但這次也感到有些錯愕，因為前幾年沿海鬧「民工荒」，也有報道說企業已通過改善待遇與實行人性化管理來吸引、保留人才，最近胡總書記更高調提出「體面勞動」的理念，誰不知原來還是原地踏步。
以廠為家
最近我因為教學需要，重看了一些舊一點的日本 漫畫，以重新審視黃金時代的日本經驗，其中，我覺得最能反映日本企業人事管理制度的優越性及其「人性化」一面的，莫過於窪之內英策的《單身宿舍連環泡》（尖端出版）了。《單身宿舍》是作者的成名作，於1988年至1991年間連載。故事中主人翁宮川正太是日本南部四國地區高知縣人，高中畢業後就來到東京 市郊的鶴木傢俱企業工作，因為離鄉「上京」工作的單身員工眾多，所以企業也設有單身宿舍，以解決員工住宿問題。漫畫的主線是正太如何帶著故鄉女友的祝福，來到東京，但在宿舍中邂逅了成熟大方的美雪，在兩段感情交結下，正太慢慢由黃毛小子變成成熟大人，並在最後獲得法國 深造機會，成為家俬設計人才。可能因為也有單身宿舍的制度，漫畫在台灣 也大受歡迎，並於2003年改編成電視劇。
《單身宿舍》的風格有點像《相聚一刻》，集合搞笑、浪漫、溫情於一身。一般讀者最感興趣的當然是正太與美雪的戀情如何開花結果，及正太的個人成長，但其實本書最吸引我的還是漫畫中對日本基層藍領員工的職場生涯，尤其是宿舍生活的細緻描寫。其中當然有美化誇張的地方，但作者其實有在家俱企業上班的經驗，所以漫畫也有寫實之處。
「他山之石，可以攻錯」，回顧日本戰後的僱傭制度，我們可以學習企業是如何能令員工「以廠為家」，並與企業一起成長，一般對日本社會有認識的人都會知道，所謂日本人事管理制度的「三大神器」，即「終身僱用」、「年功序列」（即工資隨年資增加）、及「企業工會制度」（有別於行業或職業工會）。
漫畫其實並沒有對這些宏觀制度有太多著墨，好像工會在漫畫中就沒有多少出場的機會，只有在第三集中正太為了對付新任美人廠長，曾經提到要投靠工會，最後當然不了了之。但對工場中的工作情况，以及宿舍生活的描寫，卻提醒我們，「魔鬼就在細節」中，所謂「人性化管理」，也是由一點一滴的細節築成。
與企業一同成長
首先，他們是分男、女宿舍，每三個人一間房，由一位舍監（本身也是退休職工）管理。所以一般同房室友中會有不同年資的工人，前輩就必定要負起照顧後輩的任務；在車間，管工以外，資深員工也有指導新進員工的責任。所以無論在車間或宿舍，都有一張人際關係網來保護（或管理）員工。好像舍監除了負責維持紀律（如防止男工偷窺女工）之外，也有心理輔導、為員工打氣、組織康樂活動的職能。好像富士康的宿舍中，同室宿友往往因為分班工作錯時休息，在宿舍內的交流就少之又少。
漫畫中常常出現的場景是由企業（或宿舍）主辦工餘康樂活動。如新進員工有歡迎大會，席間舍監更通常以百變形象模仿名人表演。在漫畫中出現過的活動，還有員工溫泉旅行、保齡球大賽、情人節化裝舞會、員工運動會等。由於大批年輕人聚集在一起，這些康樂活動就有維繫企業、員工之間感情的功能，並可調劑員工離鄉別井單身生活的苦悶。
不過，日式人事管理最成功的還是讓員工（甚至最基層的工人）與企業一同成長。八十年代的日本企業和現在中國一樣，都在快速成長，需要大量中層技術和管理人才。漫畫中就用了相當多的筆觸，來描寫鶴木企業是如何培養基層員工，如工作一段時期就可以參加升級試，好像正太的好友田畑在領班考試中屢敗屢戰就是主要情節之一。也有員工家俱設計大賽，以發掘出設計人才。而各部門的新進員工，都會被指派在品管發表會內發表由他們自己整理的品質管理改善報告，以鍛煉他們的表達能力及提高對品管的認識。到了最後，正太甚至得到停薪留職的機會，到法國分公司研修，並在學成歸來後由裝配工成為設計員。這樣一來，員工有向上爬的機會，職場生涯也有了目標、希望。我相信中國的年輕人，和日本的應該也是一樣，會追求自我成長的機會，並希望得到上級、同事的認同。
《南方日報》報道富士康事件，形容企業員工面對的是「上班眼前是冰冷的機器，下班身旁是熟悉的陌生人」，「廠房-食堂-宿舍，周而復始，單調乏味的生活。」當然《單身宿舍連環泡》或多或少都有藝術加工的成分，但我們看到的是真正的人性化管理，在汗水與疲憊的勞動之外，也有充滿同事與室友的吵鬧與溫情，前輩、上司的關懷，當然還有工作間的浪漫與個人成長的機會。
在這種環境工作，縱然不一定會平步青雲，也會有失意的時候，但也不會輕言輕生吧？日本的人事管理制度，有它自身的問題，也有其特定的時代背景，好像在九十年代經濟衰退之下，傳統的僱用制度也大受衝擊，以致勞資一家的關係已再難復見。但中國現正在高增長的時期，勞動力日見短缺，有實戰經驗的中高層人才難求，其實單從市場條件考慮也有改善勞資關係的空間，謹希望在各方努力下，「體面勞動」能在中國（當然包括香港）逐漸實現。
文 趙永佳
.
2010-05-29
“木耳冬菇豬月展湯”
“木耳冬菇豬月展湯”養陰益胃，潤燥生津。用料：木耳一両，冬菇一両，豬月展半斤。
豬月展出水，木耳浸軟、洗淨，冬菇浸過、去蒂。全部湯料放入湯鍋中，以適量清水煲約兩小時，調味供用。
冬菇含蛋白質及多種維生素，甘平，健脾益胃，生津潤燥，豬月展甘鹹，滋潤益氣。
譚任傑
Source: Macao Daily
豬月展出水，木耳浸軟、洗淨，冬菇浸過、去蒂。全部湯料放入湯鍋中，以適量清水煲約兩小時，調味供用。
冬菇含蛋白質及多種維生素，甘平，健脾益胃，生津潤燥，豬月展甘鹹，滋潤益氣。
譚任傑
Source: Macao Daily
Mercy Ships
Bringing Hope and Healing
to the world's forgotton poor
http://www.mercyships.org/content/home
http://www.mercyships.org/positions
About Volunteering
Volunteering for Mercy Ships will not only change the lives of those you serve, it will change you. There are many ways to support Mercy Ships in our global medical mission to help the poor. It takes all kinds, with all skills. There is a need for both medical and non-medical volunteers.
When you think of Mercy Ships, imagine what it would take to run a small city. There are volunteer positions in a variety of areas including: housekeeping, galley, deck crew, doctors and nurses and everything in between. Our volunteer opportunities are both long and short-term onboard the Africa Mercy.
•Short-term crew can volunteer from two weeks to two years depending on the position and typically fill service roles or very specialized medical or technical positions.
•Long-term crew make an initial commitment of two years and typically fill positions that require more continuity and training.
All of Mercy Ships volunteers are required to provide/raise their own funds to cover crew fees, insurance, and transportation to and from the service location.
to the world's forgotton poor
http://www.mercyships.org/content/home
http://www.mercyships.org/positions
About Volunteering
Volunteering for Mercy Ships will not only change the lives of those you serve, it will change you. There are many ways to support Mercy Ships in our global medical mission to help the poor. It takes all kinds, with all skills. There is a need for both medical and non-medical volunteers.
When you think of Mercy Ships, imagine what it would take to run a small city. There are volunteer positions in a variety of areas including: housekeeping, galley, deck crew, doctors and nurses and everything in between. Our volunteer opportunities are both long and short-term onboard the Africa Mercy.
•Short-term crew can volunteer from two weeks to two years depending on the position and typically fill service roles or very specialized medical or technical positions.
•Long-term crew make an initial commitment of two years and typically fill positions that require more continuity and training.
All of Mercy Ships volunteers are required to provide/raise their own funds to cover crew fees, insurance, and transportation to and from the service location.
CEM 's Figures
It was interesting to gain some statistics/general information of the Macau Electricity Company through the presentation of today’s Energizing Tour.
However, I have some doubts on the comparison - e.g. they provided some figures such as the basic electricity expenses dropped by 52% comparing with 1987, after the adjustment of the inflation.
It did’t exactly mentioned that it was in terms of residential customers or the commercial customers, what does the term "basic" mean or how about the increase of the quantity usage and the total bill expenses factors.
At the same time, they mentioned that Seoul 's electricity bill is 177% higher than Macau, it is meaningless when we compare the number without taking consideration of the different standard of living, and the amount as a % of GDP component, % of expenses on the monthly family income etc.
Furthermore, it mentioned outrage hours are higher in several international cities than in Macau, but they didn't take consideration of the coverage area and the population, it is a matter of playing with numbers.
Yes, one can choose the ones better defend his/her situation, in order to have a better result.
Though, there are many factors we need to consider, Macau is a tiny city!!
With the new senior management and the CEO, I am looking forward to seeing a new change of the company.
However, I have some doubts on the comparison - e.g. they provided some figures such as the basic electricity expenses dropped by 52% comparing with 1987, after the adjustment of the inflation.
It did’t exactly mentioned that it was in terms of residential customers or the commercial customers, what does the term "basic" mean or how about the increase of the quantity usage and the total bill expenses factors.
At the same time, they mentioned that Seoul 's electricity bill is 177% higher than Macau, it is meaningless when we compare the number without taking consideration of the different standard of living, and the amount as a % of GDP component, % of expenses on the monthly family income etc.
Furthermore, it mentioned outrage hours are higher in several international cities than in Macau, but they didn't take consideration of the coverage area and the population, it is a matter of playing with numbers.
Yes, one can choose the ones better defend his/her situation, in order to have a better result.
Though, there are many factors we need to consider, Macau is a tiny city!!
With the new senior management and the CEO, I am looking forward to seeing a new change of the company.
English Menu - Four Seasons Hotel - In Room Dining
CONTINENTAL BREAKFAST
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Basket of Breakfast Pastries
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
SHIOSAI JAPANESE BREAKFAST
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Broiled Salmon or Cod
Miso Soup, Nori, Pickled Vegetables, Spinach
Onsen Egg, Steamed Japanese Rice
Green Tea
INDULGENT MORNING
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Selection of Sliced Seasonal Fruits
Choice of Fresh Yoghurt or Homemade Birchermuesli
Two Eggs Any Style, Hash Brown Potatoes
Grilled Cherry Tomatoes
Choice of Breakfast Meats
Basket of Breakfast Pastries
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
HEALTHY START TO THE DAY
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Selection of Sliced Seasonal Fruits
Plain or Fruit, Low-Fat Yoghurt
Egg-White Omelette with a Choice of Asparagus, Sundried Tomatoes, Mushrooms, Parmesan Cheese
Whole-Grain Toast, Margarine and Sugar-Free Preserves
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
LOCAL SUNRISE
--------------------------------------------------------------------------------
Soy Milk or Fresh Juice
Wok-Fried E-Fu Noodles, Bean Sprouts in Soy Sauce
Rice Congee with Choice of Beef, Chicken or Fish
Bacalhau Fritters
Assorted Dim Sum
Selection of Chinese Teas
A LA CARTE
--------------------------------------------------------------------------------
Juices
--------------------------------------------------------------------------------
Freshly Squeezed Fruit and Vegetable Juices - Orange, Grapefruit, Watermelon, Green Apple, Carrot, Tomato
Today’s Juice Creation
Cereals, Yoghurts and Fruits
--------------------------------------------------------------------------------
Selection of Dry Cereals
With Choice of Mixed Seasonal Fruits, Banana or Yoghurt
Oatmeal Porridge, Cinnamon, Brown Sugar, Raisins
Homemade Birchermuesli
Plain or Fruit Yoghurt, Bee Pollen
Seasonal Fruit Plate
Eggs
--------------------------------------------------------------------------------
Two Eggs Any Style, Hash Brown Potatoes, Cherry Tomatoes
Three-Egg Omelette – Salpicao Sausage, Asparagus, Tomato, Red Beans, Capsicum, Onion, Mushrooms, Cheese, Ham
Traditional Eggs Benedict, Leg Ham, Hollandaise
Side Order of Breakfast Meats – Bacon, Ham, Chicken Sausage or Spicy Portuguese Sausage
All egg specialties are served with your choice of Toast, Bagel or English Muffin
Sweet Starts and Asian Flavours
--------------------------------------------------------------------------------
Fluffy Buttermilk Pancakes, Orange Butter
Griddled Waffles, Whipped Cream, Fresh Berries
Hazelnut French Toast, Vanilla Sauce
All Sweet Starters are served with Maple Syrup
***
Yeong Chow Fried Rice
Traditional Chinese Congee with Choice of Beef, Chicken, Fish, Pork or Century Egg
Wok-Fried E-Fu Noodles with Barbecue Prok, Choy Sum and Spring Onions
Chinese Dim Sum – Prawns, Scallops, Pork Beef and Mushroom Dumpling
Fried Rice Noodles, Chives, Bean Sprouts, Supreme Soy Sauce
Specialty Beverages
--------------------------------------------------------------------------------
Regular or Decaffeinated Coffee
Selection of Chinese Teas
International and Herbal Teas
Hot or Cold Chocolate
Espresso, Cappuccino, Café Latte or Macchiato
STARTERS AND SOUPS
--------------------------------------------------------------------------------
Lobster Spring Rolls, Sweet and Sour Sauce, Mango Relish
Chicken and Lemongrass Skewers, Balinese Peanut Dip
Cocktail of Chilled South China Sea Prawns
Today's Soup
Caldo Verde Potato and Kale Soup, Sliced Chorizo Sausage
24-Month Air-Dried Portuguese Ham, Balsam Pearl Onions, Glazed Pineapple
SALADS AND SANDWICHES
--------------------------------------------------------------------------------
Olive Oil Poached Tuna Salad, Boiled Eggs, Olives, Oregano Vinaigrette
Classic Caesar Salad
With Grilled Chicken
(v) Fresh Mozzarella and Tomato, Basil Dressing
Smoked Salmon on Toasted Bagel with Dill Cream Cheese
Club Sandwich – Smoked Chicken, Bacon, Tomato, Egg
Portuguese Prime Beef Burger, Fresh Tomato, Rocket, Aged Cheddar, Fire-Roasted Onions, Mushrooms and Chorizo Sausage
Roast Chicken Breast Sandwich, Potato Bread, Roasted Garlic Mayonnaise
Garlic Buttered Steak Sandwich
All sandwiches are served with your choice of French Fries or Crisp Green Salad
CHEF'S SUGGESTIONS FROM THE GRILL
--------------------------------------------------------------------------------
Prime Beef Tenderloin
Norwegian Salmon with Garlic Mashed Potatoes, Sautéed Spinach and Mushroom Sauce
Fish and Chips, Tartar Sauce, Malt Vinegar
(v) Oven-Baked Vegetarian Lasagna
Baked Bacalhau, Portuguese Relish
(v) Vegetarian Indian Curry, Pulau Rice, Pappadums, Raita, Indian Pickles
Spaghetti or Penne Pasta – Bolognese, (v) Pomodoro, (v) Pesto or (v) Arrabbiata, White Wine Sauce and Mussels
LOCAL FAVOURITES
--------------------------------------------------------------------------------
Wonton Noodle Soup, Chinese Greens
Yeong Chow Fried Rice
Wok-Fried Noodles, Barbecue Pork, Choy Sum, Spring Onions
Hainan Chicken Rice, Traditional Condiments
Sweet and Sour Fish with Steamed Rice
Fried Rice Noodles, Chives, Bean Sprouts, Supreme Soy Sauce
Portuguese Chicken, Salt-Baked Potatoes, Tomato Rocket Salad
Wok-Fried Pork and Mushrooms on Crispy Egg Noodles
SIDE DISHES
--------------------------------------------------------------------------------
(v) French Fries
(v) Thick Cut Chips
(v) Pan-Roasted Garlic Spinach
(v) Roasted Thyme Mushrooms
DESSERTS
--------------------------------------------------------------------------------
Chocolate Brownie, Fresh Berries
Four Seasons Cheesecake, Seasonal Fruits, Cinnamon Sauce
Praline Crème Brûlée, Bourbon Vanilla Ice Cream
Serradura Pudding
Selection of Homemade Ice Creams and Sherbets
Seasonal Fruit Plate
--------------------------------------------------------------------------------
(v) Vegetarian
BREAKFAST TIME
--------------------------------------------------------------------------------
Plain or Fruit-Flavoured Yoghurt with Fresh Fruit
Oatmeal with Cinnamon and Brown Sugar
Your Favourite Cereals with Sliced Banana and Milk
Scrambled Eggs with Bacon or Sausage
Fluffy Buttermilk Pancakes, Maple Syrup and Berries
ENJOY YOUR SNACK
--------------------------------------------------------------------------------
Chicken Noodle Soup
Peanut Butter and Jelly Sandwich
Macaroni Cheese
Breaded Chicken Strips, Barbecue Sauce and French Fries
Cheese Burger with French Fries
Fish and Chips, Tartar Sauce
THE GOOD STUFF
--------------------------------------------------------------------------------
Creamy Chocolate Pudding
Banana Split
Hot Berries on Vanilla Ice Cream
Double Chocolate Brownie
Selection of Ice Creams and Sherbets
--------------------------------------------------------------------------------
Kids portions of other menu items are available upon request.
Lobster Spring Rolls, Sweet and Sour Sauce, Mango Relish
Chicken and Lemongrass Skewers, Balinese Peanut Dip
Caldo Verde Potato and Kale Soup, Sliced Chorizo Sausage
Club Sandwich – Smoked Chicken, Bacon, Tomato, Egg
Portuguese Prime Beef Burger with Cheddar, Fire-Roasted Onions and Mushooms
All sandwiches are served with French Fries and Condiments
Fish and Chips, Tartar Sauce, Malt Vinegar
Yeong Chow Fried Rice
Fried Rice Noodles, Chives, Bean Sprouts, Supreme Soy Sauce
Wok-Fried Pork and Mushrooms on Crispy Egg Noodles
Wonton Noodle Soup, Chinese Greens
Hainan Chicken Rice, Traditional Condiments
Sweet and Sour Fish with Steamed Rice
DESSERTS
--------------------------------------------------------------------------------
Praline Crème Brûlée
Four Seasons Cheesecake
Seasonal Fruit Plate
ROMANTIC DINNER
--------------------------------------------------------------------------------
Our Executive Chef will prepare a personalized menu for you to enjoy a private romantic dinner in your room
--------------------------------------------------------------------------------
(v) Vegetarian
FOR THE PLANE, BOAT, BEACH OR THE PICNIC
--------------------------------------------------------------------------------
Continental Breakfast
Fruit Juice, Bakery Basket
Sliced Seasonal Fruit, Butter and Preserves
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
European Breakfast
Fruit Juice, Selection of Deli Meats
Crusty Rolls
Tomatoes, Gherkins, Preserves
Sliced Seasonal Fruit
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
Chinese Country Breakfast
Fruit Juice, Soy Milk
Sliced Seasonal Fruit, Wok-Fried Noodles
Steamed Sweet and Savoury Dim Sum Buns
Chinese Tea
Western Lunch
Juice, Soft Drink or Water
Caesar Salad
Crispy Ricotta-Filled Eggplant
Club Sandwich
Potato Chips, Whole Fruits
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
Vegetarian
Juice, Soft Drink or Water
Sinai-Style Vegetarian Cobb Salad
Grilled Vegetables, Herbed Goat Cheese on Oregano Ciabatta
Sweet Onion and Spinach Quiche
Sliced Seasonal Fruit
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
Fun Bag Lunch for Kids
Juice, Soft Drink or Water
Ham and Cheese or Peanut Butter and Jelly Sandwich
Carrot and Celery Sticks, Apple, Banana, Potato Chips
Rice Krispies Bar, Caramel Popcorn
Hot Chocolate
**************************************************************************
In-Room Dining
Zi Yat Heen
Braised Shark’s Fin Soup with Crab Meat
Hot and Sour Soup with Lobster
Barbecue Pork with Honey Sauce
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Sautéed Prawns in X.O. Chili Sauce
Zi Yat Heen Crispy Chicken
Sautéed Shredded Beef Sirloin with Garlic and Black Pepper
Coffee-Scented Baked Lamb Chops
Sautéed Spring Beans with Preserved Olives and Minced Pork
Poached Seasonal Vegetables in Superior Soup
Seafood Fried Rice
Inaniwa Noodles with Shrimp Dumplings in Superior Soup
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Basket of Breakfast Pastries
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
SHIOSAI JAPANESE BREAKFAST
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Broiled Salmon or Cod
Miso Soup, Nori, Pickled Vegetables, Spinach
Onsen Egg, Steamed Japanese Rice
Green Tea
INDULGENT MORNING
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Selection of Sliced Seasonal Fruits
Choice of Fresh Yoghurt or Homemade Birchermuesli
Two Eggs Any Style, Hash Brown Potatoes
Grilled Cherry Tomatoes
Choice of Breakfast Meats
Basket of Breakfast Pastries
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
HEALTHY START TO THE DAY
--------------------------------------------------------------------------------
Choice of Freshly Squeezed Juice
Selection of Sliced Seasonal Fruits
Plain or Fruit, Low-Fat Yoghurt
Egg-White Omelette with a Choice of Asparagus, Sundried Tomatoes, Mushrooms, Parmesan Cheese
Whole-Grain Toast, Margarine and Sugar-Free Preserves
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
LOCAL SUNRISE
--------------------------------------------------------------------------------
Soy Milk or Fresh Juice
Wok-Fried E-Fu Noodles, Bean Sprouts in Soy Sauce
Rice Congee with Choice of Beef, Chicken or Fish
Bacalhau Fritters
Assorted Dim Sum
Selection of Chinese Teas
A LA CARTE
--------------------------------------------------------------------------------
Juices
--------------------------------------------------------------------------------
Freshly Squeezed Fruit and Vegetable Juices - Orange, Grapefruit, Watermelon, Green Apple, Carrot, Tomato
Today’s Juice Creation
Cereals, Yoghurts and Fruits
--------------------------------------------------------------------------------
Selection of Dry Cereals
With Choice of Mixed Seasonal Fruits, Banana or Yoghurt
Oatmeal Porridge, Cinnamon, Brown Sugar, Raisins
Homemade Birchermuesli
Plain or Fruit Yoghurt, Bee Pollen
Seasonal Fruit Plate
Eggs
--------------------------------------------------------------------------------
Two Eggs Any Style, Hash Brown Potatoes, Cherry Tomatoes
Three-Egg Omelette – Salpicao Sausage, Asparagus, Tomato, Red Beans, Capsicum, Onion, Mushrooms, Cheese, Ham
Traditional Eggs Benedict, Leg Ham, Hollandaise
Side Order of Breakfast Meats – Bacon, Ham, Chicken Sausage or Spicy Portuguese Sausage
All egg specialties are served with your choice of Toast, Bagel or English Muffin
Sweet Starts and Asian Flavours
--------------------------------------------------------------------------------
Fluffy Buttermilk Pancakes, Orange Butter
Griddled Waffles, Whipped Cream, Fresh Berries
Hazelnut French Toast, Vanilla Sauce
All Sweet Starters are served with Maple Syrup
***
Yeong Chow Fried Rice
Traditional Chinese Congee with Choice of Beef, Chicken, Fish, Pork or Century Egg
Wok-Fried E-Fu Noodles with Barbecue Prok, Choy Sum and Spring Onions
Chinese Dim Sum – Prawns, Scallops, Pork Beef and Mushroom Dumpling
Fried Rice Noodles, Chives, Bean Sprouts, Supreme Soy Sauce
Specialty Beverages
--------------------------------------------------------------------------------
Regular or Decaffeinated Coffee
Selection of Chinese Teas
International and Herbal Teas
Hot or Cold Chocolate
Espresso, Cappuccino, Café Latte or Macchiato
STARTERS AND SOUPS
--------------------------------------------------------------------------------
Lobster Spring Rolls, Sweet and Sour Sauce, Mango Relish
Chicken and Lemongrass Skewers, Balinese Peanut Dip
Cocktail of Chilled South China Sea Prawns
Today's Soup
Caldo Verde Potato and Kale Soup, Sliced Chorizo Sausage
24-Month Air-Dried Portuguese Ham, Balsam Pearl Onions, Glazed Pineapple
SALADS AND SANDWICHES
--------------------------------------------------------------------------------
Olive Oil Poached Tuna Salad, Boiled Eggs, Olives, Oregano Vinaigrette
Classic Caesar Salad
With Grilled Chicken
(v) Fresh Mozzarella and Tomato, Basil Dressing
Smoked Salmon on Toasted Bagel with Dill Cream Cheese
Club Sandwich – Smoked Chicken, Bacon, Tomato, Egg
Portuguese Prime Beef Burger, Fresh Tomato, Rocket, Aged Cheddar, Fire-Roasted Onions, Mushrooms and Chorizo Sausage
Roast Chicken Breast Sandwich, Potato Bread, Roasted Garlic Mayonnaise
Garlic Buttered Steak Sandwich
All sandwiches are served with your choice of French Fries or Crisp Green Salad
CHEF'S SUGGESTIONS FROM THE GRILL
--------------------------------------------------------------------------------
Prime Beef Tenderloin
Norwegian Salmon with Garlic Mashed Potatoes, Sautéed Spinach and Mushroom Sauce
Fish and Chips, Tartar Sauce, Malt Vinegar
(v) Oven-Baked Vegetarian Lasagna
Baked Bacalhau, Portuguese Relish
(v) Vegetarian Indian Curry, Pulau Rice, Pappadums, Raita, Indian Pickles
Spaghetti or Penne Pasta – Bolognese, (v) Pomodoro, (v) Pesto or (v) Arrabbiata, White Wine Sauce and Mussels
LOCAL FAVOURITES
--------------------------------------------------------------------------------
Wonton Noodle Soup, Chinese Greens
Yeong Chow Fried Rice
Wok-Fried Noodles, Barbecue Pork, Choy Sum, Spring Onions
Hainan Chicken Rice, Traditional Condiments
Sweet and Sour Fish with Steamed Rice
Fried Rice Noodles, Chives, Bean Sprouts, Supreme Soy Sauce
Portuguese Chicken, Salt-Baked Potatoes, Tomato Rocket Salad
Wok-Fried Pork and Mushrooms on Crispy Egg Noodles
SIDE DISHES
--------------------------------------------------------------------------------
(v) French Fries
(v) Thick Cut Chips
(v) Pan-Roasted Garlic Spinach
(v) Roasted Thyme Mushrooms
DESSERTS
--------------------------------------------------------------------------------
Chocolate Brownie, Fresh Berries
Four Seasons Cheesecake, Seasonal Fruits, Cinnamon Sauce
Praline Crème Brûlée, Bourbon Vanilla Ice Cream
Serradura Pudding
Selection of Homemade Ice Creams and Sherbets
Seasonal Fruit Plate
--------------------------------------------------------------------------------
(v) Vegetarian
BREAKFAST TIME
--------------------------------------------------------------------------------
Plain or Fruit-Flavoured Yoghurt with Fresh Fruit
Oatmeal with Cinnamon and Brown Sugar
Your Favourite Cereals with Sliced Banana and Milk
Scrambled Eggs with Bacon or Sausage
Fluffy Buttermilk Pancakes, Maple Syrup and Berries
ENJOY YOUR SNACK
--------------------------------------------------------------------------------
Chicken Noodle Soup
Peanut Butter and Jelly Sandwich
Macaroni Cheese
Breaded Chicken Strips, Barbecue Sauce and French Fries
Cheese Burger with French Fries
Fish and Chips, Tartar Sauce
THE GOOD STUFF
--------------------------------------------------------------------------------
Creamy Chocolate Pudding
Banana Split
Hot Berries on Vanilla Ice Cream
Double Chocolate Brownie
Selection of Ice Creams and Sherbets
--------------------------------------------------------------------------------
Kids portions of other menu items are available upon request.
Lobster Spring Rolls, Sweet and Sour Sauce, Mango Relish
Chicken and Lemongrass Skewers, Balinese Peanut Dip
Caldo Verde Potato and Kale Soup, Sliced Chorizo Sausage
Club Sandwich – Smoked Chicken, Bacon, Tomato, Egg
Portuguese Prime Beef Burger with Cheddar, Fire-Roasted Onions and Mushooms
All sandwiches are served with French Fries and Condiments
Fish and Chips, Tartar Sauce, Malt Vinegar
Yeong Chow Fried Rice
Fried Rice Noodles, Chives, Bean Sprouts, Supreme Soy Sauce
Wok-Fried Pork and Mushrooms on Crispy Egg Noodles
Wonton Noodle Soup, Chinese Greens
Hainan Chicken Rice, Traditional Condiments
Sweet and Sour Fish with Steamed Rice
DESSERTS
--------------------------------------------------------------------------------
Praline Crème Brûlée
Four Seasons Cheesecake
Seasonal Fruit Plate
ROMANTIC DINNER
--------------------------------------------------------------------------------
Our Executive Chef will prepare a personalized menu for you to enjoy a private romantic dinner in your room
--------------------------------------------------------------------------------
(v) Vegetarian
FOR THE PLANE, BOAT, BEACH OR THE PICNIC
--------------------------------------------------------------------------------
Continental Breakfast
Fruit Juice, Bakery Basket
Sliced Seasonal Fruit, Butter and Preserves
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
European Breakfast
Fruit Juice, Selection of Deli Meats
Crusty Rolls
Tomatoes, Gherkins, Preserves
Sliced Seasonal Fruit
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
Chinese Country Breakfast
Fruit Juice, Soy Milk
Sliced Seasonal Fruit, Wok-Fried Noodles
Steamed Sweet and Savoury Dim Sum Buns
Chinese Tea
Western Lunch
Juice, Soft Drink or Water
Caesar Salad
Crispy Ricotta-Filled Eggplant
Club Sandwich
Potato Chips, Whole Fruits
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
Vegetarian
Juice, Soft Drink or Water
Sinai-Style Vegetarian Cobb Salad
Grilled Vegetables, Herbed Goat Cheese on Oregano Ciabatta
Sweet Onion and Spinach Quiche
Sliced Seasonal Fruit
Coffee, Decaffeinated Coffee, Tea or Hot Chocolate
Fun Bag Lunch for Kids
Juice, Soft Drink or Water
Ham and Cheese or Peanut Butter and Jelly Sandwich
Carrot and Celery Sticks, Apple, Banana, Potato Chips
Rice Krispies Bar, Caramel Popcorn
Hot Chocolate
**************************************************************************
In-Room Dining
Zi Yat Heen
Braised Shark’s Fin Soup with Crab Meat
Hot and Sour Soup with Lobster
Barbecue Pork with Honey Sauce
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Sautéed Prawns in X.O. Chili Sauce
Zi Yat Heen Crispy Chicken
Sautéed Shredded Beef Sirloin with Garlic and Black Pepper
Coffee-Scented Baked Lamb Chops
Sautéed Spring Beans with Preserved Olives and Minced Pork
Poached Seasonal Vegetables in Superior Soup
Seafood Fried Rice
Inaniwa Noodles with Shrimp Dumplings in Superior Soup
English Menu - Bar Azul
SNACKS
--------------------------------------------------------------------------------
Portuguese Prawns, Piri Piri Sauce
Chicken and Lemongrass Skewers, Balinese Peanut Dip
Portuguese Ham Plate, Marinated Olives, Grilled Vegetables, Xeres Shallots
Bacalhau Fritters, Olive Oil, Lemon, Caper, Parsley Relish
Crab Spring Rolls, Garlic Chili Dip
Cocktail of Chilled South China Sea Prawns
Smoked Scottish Salmon, Horseradish Dill Sour Cream
Traditional Club Sandwich – Chicken, Bacon, Ham, Tomato, Fried Egg, Curried Cole Slaw
Char-Grilled Steak on Ciabatta, Jalapeño Peppers, Port-Braised Onions
Fish and Chips, Thick-Cut Fries, Tartar Sauce, Malt Vinegar
Selection of Imported Cheeses
DESSERTS
--------------------------------------------------------------------------------
Fresh Fruit Salad, Watermelon and Anise Syrup, Tangerine Sorbet
Cheesecake, Blackberry Coulis
--------------------------------------------------------------------------------
Portuguese Prawns, Piri Piri Sauce
Chicken and Lemongrass Skewers, Balinese Peanut Dip
Portuguese Ham Plate, Marinated Olives, Grilled Vegetables, Xeres Shallots
Bacalhau Fritters, Olive Oil, Lemon, Caper, Parsley Relish
Crab Spring Rolls, Garlic Chili Dip
Cocktail of Chilled South China Sea Prawns
Smoked Scottish Salmon, Horseradish Dill Sour Cream
Traditional Club Sandwich – Chicken, Bacon, Ham, Tomato, Fried Egg, Curried Cole Slaw
Char-Grilled Steak on Ciabatta, Jalapeño Peppers, Port-Braised Onions
Fish and Chips, Thick-Cut Fries, Tartar Sauce, Malt Vinegar
Selection of Imported Cheeses
DESSERTS
--------------------------------------------------------------------------------
Fresh Fruit Salad, Watermelon and Anise Syrup, Tangerine Sorbet
Cheesecake, Blackberry Coulis
English Menu - Windows Restaurant
AFTERNOON TEA
--------------------------------------------------------------------------------
SAVOURY
--------------------------------------------------------------------------------
Brie on Walnut Bread with Chestnut Jam
Leek and Bacon Quiche
Roast Beef on Wheat Bread with Caramelised Onion and Peppers
Portuguese-Style Octopus Salad in Shooter Glass
SWEET
--------------------------------------------------------------------------------
Coffee Pain De Genes – Coffee Cake
Serradura
Seasonal Fruit Tart on Coconut Cream
Opera Green Tea
CHINESE TEAS
--------------------------------------------------------------------------------
White Peony
Dragon Well Tea
Iron Buddha
Pu’erh Tea
Jasmine Tea
Chrysanthemum Tea
FINE TEAS
--------------------------------------------------------------------------------
Green Teas
Lychee Green – Perfumed in the traditional Chinese manner with a sweet and complex bouquet of lychee.
Health and Well Being Green – A mild, green tea, full of natural vitamins and antioxidants.
Black Teas
Flowery Earl Grey – Earl Grey accented with blue cornflower petals. Bergamot oil is known for its calming and restorative properties.
Duchess of Bedford – An elegant blend of Darjeeling, Ceylon and Jasmine created in honour of the woman who invented the traditional English Afternoon Tea.
White Tip Darjeeling – Treasured for its ripe, complex flavour and floral bouquet. A clear favourite for lovers of Darjeeling's distinct muscatel character.
White Teas
Jasmine Pearl – Only the finest fragrant leaves are selected and deftly rolled into a tight pearl, sealing in the sweet scent.
Herbal Teas
Harmony – Peppermint leaves, chamomile flowers, orange blossoms and allspice. A fresh and complex minty-herbal blend. Find peace in a teacup.
Herbal Spiced Chai – A classic chai honouring the spicy tradition with the same complexity and richness of a black tea chai. Naturally caffeine-free.
Organic Peppermint – Invigorating. Rich in mint oils with an uplifting minty aroma. Perfect for calming an upset stomach.
Lemon Verbena – Simple bliss. An infusion of lemon verbena, lemongrass and lemon balm.
Vanilla Rooibos – Vanilla bean sweetens this Rooibos, producing a round, full cup. Organically-grown Rooibos is rich in vitamins, minerals and antioxidants, and is naturally caffeine-free. Ideal with a touch of milk.
COFFEES
--------------------------------------------------------------------------------
Fresh Brewed Coffee, Latte, Cappuccino, Espresso
COLDS
--------------------------------------------------------------------------------
Cocktail of Chilled South China Sea Prawns
Pata Negra, Condiments and Pickles
Olive Oil Poached Tuna Salad, Boiled Eggs, Olives, Oregano Vinaigrette
Selection of Imported Cheeses with Accompaniments
Classic Caesar Salad with Grilled Chicken
HOTS
--------------------------------------------------------------------------------
Garlic and Potato Soup, Herb Croûtons, Extra-Virgin Olive Oil
Prime Beef Tenderloin, Garlic-Mashed Potatoes, Sautéed Spinach and Mushroom Sauce
Vegetable Indian Curry, Pulau Rice, Pappadums, Raita, Indian Pickles
Portuguese Chicken, Salt-Baked Potatoes, Tomato and Rocket Salad
Spaghetti with Bolognese, Pomodoro, or Pesto
Fish and Chips, Tartar Sauce, Malt Vinegar
SANDWICHES
--------------------------------------------------------------------------------
Club Sandwich – Smoked Chicken, Bacon, Tomato, Egg
Portuguese Prime Beef Burger, Fresh Tomato, Rocket, Aged Cheddar, Fire-Roasted Onions, Mushrooms and Chorico Sausage
Smoked Salmon on Toasted Bagel with Dill Cream Cheese
Chicken Breast Sandwich Roasted with Thyme, Potato Bread, Roasted Garlic Mayonnaise
SWEETS
--------------------------------------------------------------------------------
Four Seasons Cheesecake
Serradura Pudding
Ice Cream Flavours
Sorbet Flavours
--------------------------------------------------------------------------------
SAVOURY
--------------------------------------------------------------------------------
Brie on Walnut Bread with Chestnut Jam
Leek and Bacon Quiche
Roast Beef on Wheat Bread with Caramelised Onion and Peppers
Portuguese-Style Octopus Salad in Shooter Glass
SWEET
--------------------------------------------------------------------------------
Coffee Pain De Genes – Coffee Cake
Serradura
Seasonal Fruit Tart on Coconut Cream
Opera Green Tea
CHINESE TEAS
--------------------------------------------------------------------------------
White Peony
Dragon Well Tea
Iron Buddha
Pu’erh Tea
Jasmine Tea
Chrysanthemum Tea
FINE TEAS
--------------------------------------------------------------------------------
Green Teas
Lychee Green – Perfumed in the traditional Chinese manner with a sweet and complex bouquet of lychee.
Health and Well Being Green – A mild, green tea, full of natural vitamins and antioxidants.
Black Teas
Flowery Earl Grey – Earl Grey accented with blue cornflower petals. Bergamot oil is known for its calming and restorative properties.
Duchess of Bedford – An elegant blend of Darjeeling, Ceylon and Jasmine created in honour of the woman who invented the traditional English Afternoon Tea.
White Tip Darjeeling – Treasured for its ripe, complex flavour and floral bouquet. A clear favourite for lovers of Darjeeling's distinct muscatel character.
White Teas
Jasmine Pearl – Only the finest fragrant leaves are selected and deftly rolled into a tight pearl, sealing in the sweet scent.
Herbal Teas
Harmony – Peppermint leaves, chamomile flowers, orange blossoms and allspice. A fresh and complex minty-herbal blend. Find peace in a teacup.
Herbal Spiced Chai – A classic chai honouring the spicy tradition with the same complexity and richness of a black tea chai. Naturally caffeine-free.
Organic Peppermint – Invigorating. Rich in mint oils with an uplifting minty aroma. Perfect for calming an upset stomach.
Lemon Verbena – Simple bliss. An infusion of lemon verbena, lemongrass and lemon balm.
Vanilla Rooibos – Vanilla bean sweetens this Rooibos, producing a round, full cup. Organically-grown Rooibos is rich in vitamins, minerals and antioxidants, and is naturally caffeine-free. Ideal with a touch of milk.
COFFEES
--------------------------------------------------------------------------------
Fresh Brewed Coffee, Latte, Cappuccino, Espresso
COLDS
--------------------------------------------------------------------------------
Cocktail of Chilled South China Sea Prawns
Pata Negra, Condiments and Pickles
Olive Oil Poached Tuna Salad, Boiled Eggs, Olives, Oregano Vinaigrette
Selection of Imported Cheeses with Accompaniments
Classic Caesar Salad with Grilled Chicken
HOTS
--------------------------------------------------------------------------------
Garlic and Potato Soup, Herb Croûtons, Extra-Virgin Olive Oil
Prime Beef Tenderloin, Garlic-Mashed Potatoes, Sautéed Spinach and Mushroom Sauce
Vegetable Indian Curry, Pulau Rice, Pappadums, Raita, Indian Pickles
Portuguese Chicken, Salt-Baked Potatoes, Tomato and Rocket Salad
Spaghetti with Bolognese, Pomodoro, or Pesto
Fish and Chips, Tartar Sauce, Malt Vinegar
SANDWICHES
--------------------------------------------------------------------------------
Club Sandwich – Smoked Chicken, Bacon, Tomato, Egg
Portuguese Prime Beef Burger, Fresh Tomato, Rocket, Aged Cheddar, Fire-Roasted Onions, Mushrooms and Chorico Sausage
Smoked Salmon on Toasted Bagel with Dill Cream Cheese
Chicken Breast Sandwich Roasted with Thyme, Potato Bread, Roasted Garlic Mayonnaise
SWEETS
--------------------------------------------------------------------------------
Four Seasons Cheesecake
Serradura Pudding
Ice Cream Flavours
Sorbet Flavours
English Menu - Belcanção
COLD CUTS
--------------------------------------------------------------------------------
Pata Negra Presunto Bolota Barrancos, 36-Month Curation
Parma Ham
Chourico Sausage Extra Picante Henricarnes
Chourico Sausage Extra Long Henricames
Chourico Picante Sausage Extra Primor Vacuo
ICE BAR SALADS
--------------------------------------------------------------------------------
Herb Garden – Lemon Balm, Watercress, Basil, Chervil
Grilled Fennel and Rosemary
Marinated Cherry Tomato with Feta Cheese
Mustard and Turmeric-Flavoured Carrot Salad with Cumin
Slow Oil-Poached Garlic and Thyme
Cucumber and Chili Salad, Oriental-Flavoured Dressing
Individual Salmon and Kimchee Salsa
Shrimp Cocktail
Salmon, Cantaloupe and Pineapple Salad
Mini Mussel Salad
Chicken Strips with Honey and White Wine
Selection of Green Salad Leaves
Spicy Seafood Salad with Lemongrass Dressing
Chicken Salad with Dried Chili and Mint
JAPANESE SELECTION
--------------------------------------------------------------------------------
Sashimi – Tuna, Salmon, Surf Clams, Octopus, Squid, Sweet Shrimp
Sushi – Cooked Shrimp, Squid, Inari, Eel
Maki Sushi Roll and Hand Roll – Soft Shell Crab, Eel, Crab Stick, Tobiko, Sesame Seed, California
Pickles and Condiments – Wasabi Sushi Ginger and Soy Sauce
SEAFOOD ICE FIELD
--------------------------------------------------------------------------------
Boston Lobster, Dinner Only – Canadian Snow Crab, Tiger Prawn, Green Lip Mussel, Sea Scallop, Red Crab, Whelk
Condiments – Shallot Vinaigrette, Cocktail Sauce, Thai Chili Sauce, Lemon Wedges, Lime Wedges, Tabasco Sauce
CHEESE STATION
--------------------------------------------------------------------------------
European and New World Cheeses – Porto – Five Types and French – Two Types
Condiments – Grissini and Lavosh, Cracker Dry Muscatels, Specialty Fruits – Apricots, Dry Figs, Two Types of Porto and Red Wine-Poached Pears, Apple, Figs, Cherries or Plums, Piri Piri Sauce, Dill Mustard, Gherkin, Pearl Onion, Marinated Olives, Caper Berries
CARVING STATION
--------------------------------------------------------------------------------
Roast Beef Sirloin and Grilled Assorted Vegetables
Mushroom Sauce
Cream of Dijon
Black Pepper Sauce
Porto Wine Sauce
Condiments – Dijon Mustard, Pommery Mustard, Porto Spicy Sauce
ROTISSERIES
--------------------------------------------------------------------------------
Porto Roast Chicken
Sauce – Porto Piri Piri
PORTO HOT
--------------------------------------------------------------------------------
Vegetable Soup
MAIN COURSE
--------------------------------------------------------------------------------
Eight Types Daily
Roast Lamb with Red Wine Sauce and Pine Nuts
Baked Mackerel on Spinach
Cod Fish Stew with Clams
Grilled Salmon, Porto-Style
Portuguese Steak with Dijon Sauce
Beef with Black Pepper Sauce
Meat Roll with White Wine and Pine Nuts Reduction
Portuguese Duck Rice
DAILY PORTO BARBECUE STATION
--------------------------------------------------------------------------------
Beef Tenderloin, Lamb Chop, Pork Neck
Condiments – Porto Barbecue Sauce, Porto Seafood Sauce, Porto Spicy Sauce, Porto Plum Sauce
PIZZA STATION
--------------------------------------------------------------------------------
Chinese Pizza XO Shrimp Pizza
Porto Pizza with Tomato Sauce, Mozzarella Cheese, Blood Sausage and Caramel Apple
Pizza with Tomato Sauce, Mozzarella Cheese, Bacalhau and Chickpea Purée
INDIAN STATION
--------------------------------------------------------------------------------
Chicken Soup
Finger Food – Pakora – Deep Fried Vegetable
Cod Fish Tandoori
Reshami Seekh Tandoori – Minced Chicken Kebab, Dinner Only
Duck Tandoori
Duck Curry, Dinner Only
Mutton Rogan Josh – Lamb Curry
Chana Dal Lauki – Gourd with Lentil Curry
Bhindi Do Payaza – Okra with Onion Curry
Kashmiri Pulao – Rice with Dried Fruits
INDIAN BREADS
--------------------------------------------------------------------------------
Papadum, Plain Naan, Butter Naan, Garlic Naan, Tandoori Roti, Sesame Naan, Laccha Paratha
INDIAN CHUTNEYS
--------------------------------------------------------------------------------
Mint Chutney, Mango Chutney, Tomato Chutney
INDIAN PICKLES
--------------------------------------------------------------------------------
Chili Pickle, Mixed Pickle, Garlic Pickle
CHINESE STATION
--------------------------------------------------------------------------------
SOUP
--------------------------------------------------------------------------------
Monkey Head Fungus and Canadian Snail Soup
HOT SEAFOOD
--------------------------------------------------------------------------------
Steamed Coral Trout with Soy
Stir-Fried Crab with Ginger and Spring Onion
Stir-Fried Grouper with Capsicum and Celery
MAIN COURSE
--------------------------------------------------------------------------------
Deep-Fried Chicken Ball
VEGETABLE
--------------------------------------------------------------------------------
Tianjin Cabbage with Supreme Soup
DIM SUM
--------------------------------------------------------------------------------
Steamed Shanghainese Dumplings
Barbecue Pork Buns
Chinese Barbecue
Roast Duck, Suckling Pig and Barbecue Pork
NOODLES STATION
--------------------------------------------------------------------------------
Noodles – Yellow, Egg, Vermicelli and Rice
Meat – Chicken, Beef, Crab Stick, Meat Ball, Fish
Vegetable – Kale, Chinese Green, Local Lettuce, Enoki Mushroom, Cabbage
Broth – Noodles Broth, Pork Bone
Condiments – Vinegar, Chili Oil, Soy, Sesame Oil, Chili Sauce, Scallion, Red-Cut Chili, Coriander, Deep-Fried Sliced Shallot and Garlic
PASTRY STATION
--------------------------------------------------------------------------------
Cut Fruit
Fruit Salad in Champagne Glass
Serradura – Porto
Egg Tart – Porto
Portuguese Custard
Portuguese Meringue
Portuguese Cookies
Blueberry Chiboust
Coffee and White Chocolate
Praline and Tea – Porto
Golden Chocolate Cake
Charlotte with Chestnut
Raspberry Trifle in Mini Glass
Japanese Raspberry Cheesecake
Unbaked Cheesecake Mango
Mango Coconut Assorted Mousse in Mini Glass
Tiramisu
Dark Chocolate Grissini
Mini Chocolate – Passion Fruit, Yuzu, Jasmine Tea, Champagne, Cappuccino and Hazelnut
LOAVES
--------------------------------------------------------------------------------
Lavosh
Grissini
Cereals Bread
French Baguette
Portuguese Corn
Rolls – Poppy Seed, Soft Roll, Rye Roll
--------------------------------------------------------------------------------
Pata Negra Presunto Bolota Barrancos, 36-Month Curation
Parma Ham
Chourico Sausage Extra Picante Henricarnes
Chourico Sausage Extra Long Henricames
Chourico Picante Sausage Extra Primor Vacuo
ICE BAR SALADS
--------------------------------------------------------------------------------
Herb Garden – Lemon Balm, Watercress, Basil, Chervil
Grilled Fennel and Rosemary
Marinated Cherry Tomato with Feta Cheese
Mustard and Turmeric-Flavoured Carrot Salad with Cumin
Slow Oil-Poached Garlic and Thyme
Cucumber and Chili Salad, Oriental-Flavoured Dressing
Individual Salmon and Kimchee Salsa
Shrimp Cocktail
Salmon, Cantaloupe and Pineapple Salad
Mini Mussel Salad
Chicken Strips with Honey and White Wine
Selection of Green Salad Leaves
Spicy Seafood Salad with Lemongrass Dressing
Chicken Salad with Dried Chili and Mint
JAPANESE SELECTION
--------------------------------------------------------------------------------
Sashimi – Tuna, Salmon, Surf Clams, Octopus, Squid, Sweet Shrimp
Sushi – Cooked Shrimp, Squid, Inari, Eel
Maki Sushi Roll and Hand Roll – Soft Shell Crab, Eel, Crab Stick, Tobiko, Sesame Seed, California
Pickles and Condiments – Wasabi Sushi Ginger and Soy Sauce
SEAFOOD ICE FIELD
--------------------------------------------------------------------------------
Boston Lobster, Dinner Only – Canadian Snow Crab, Tiger Prawn, Green Lip Mussel, Sea Scallop, Red Crab, Whelk
Condiments – Shallot Vinaigrette, Cocktail Sauce, Thai Chili Sauce, Lemon Wedges, Lime Wedges, Tabasco Sauce
CHEESE STATION
--------------------------------------------------------------------------------
European and New World Cheeses – Porto – Five Types and French – Two Types
Condiments – Grissini and Lavosh, Cracker Dry Muscatels, Specialty Fruits – Apricots, Dry Figs, Two Types of Porto and Red Wine-Poached Pears, Apple, Figs, Cherries or Plums, Piri Piri Sauce, Dill Mustard, Gherkin, Pearl Onion, Marinated Olives, Caper Berries
CARVING STATION
--------------------------------------------------------------------------------
Roast Beef Sirloin and Grilled Assorted Vegetables
Mushroom Sauce
Cream of Dijon
Black Pepper Sauce
Porto Wine Sauce
Condiments – Dijon Mustard, Pommery Mustard, Porto Spicy Sauce
ROTISSERIES
--------------------------------------------------------------------------------
Porto Roast Chicken
Sauce – Porto Piri Piri
PORTO HOT
--------------------------------------------------------------------------------
Vegetable Soup
MAIN COURSE
--------------------------------------------------------------------------------
Eight Types Daily
Roast Lamb with Red Wine Sauce and Pine Nuts
Baked Mackerel on Spinach
Cod Fish Stew with Clams
Grilled Salmon, Porto-Style
Portuguese Steak with Dijon Sauce
Beef with Black Pepper Sauce
Meat Roll with White Wine and Pine Nuts Reduction
Portuguese Duck Rice
DAILY PORTO BARBECUE STATION
--------------------------------------------------------------------------------
Beef Tenderloin, Lamb Chop, Pork Neck
Condiments – Porto Barbecue Sauce, Porto Seafood Sauce, Porto Spicy Sauce, Porto Plum Sauce
PIZZA STATION
--------------------------------------------------------------------------------
Chinese Pizza XO Shrimp Pizza
Porto Pizza with Tomato Sauce, Mozzarella Cheese, Blood Sausage and Caramel Apple
Pizza with Tomato Sauce, Mozzarella Cheese, Bacalhau and Chickpea Purée
INDIAN STATION
--------------------------------------------------------------------------------
Chicken Soup
Finger Food – Pakora – Deep Fried Vegetable
Cod Fish Tandoori
Reshami Seekh Tandoori – Minced Chicken Kebab, Dinner Only
Duck Tandoori
Duck Curry, Dinner Only
Mutton Rogan Josh – Lamb Curry
Chana Dal Lauki – Gourd with Lentil Curry
Bhindi Do Payaza – Okra with Onion Curry
Kashmiri Pulao – Rice with Dried Fruits
INDIAN BREADS
--------------------------------------------------------------------------------
Papadum, Plain Naan, Butter Naan, Garlic Naan, Tandoori Roti, Sesame Naan, Laccha Paratha
INDIAN CHUTNEYS
--------------------------------------------------------------------------------
Mint Chutney, Mango Chutney, Tomato Chutney
INDIAN PICKLES
--------------------------------------------------------------------------------
Chili Pickle, Mixed Pickle, Garlic Pickle
CHINESE STATION
--------------------------------------------------------------------------------
SOUP
--------------------------------------------------------------------------------
Monkey Head Fungus and Canadian Snail Soup
HOT SEAFOOD
--------------------------------------------------------------------------------
Steamed Coral Trout with Soy
Stir-Fried Crab with Ginger and Spring Onion
Stir-Fried Grouper with Capsicum and Celery
MAIN COURSE
--------------------------------------------------------------------------------
Deep-Fried Chicken Ball
VEGETABLE
--------------------------------------------------------------------------------
Tianjin Cabbage with Supreme Soup
DIM SUM
--------------------------------------------------------------------------------
Steamed Shanghainese Dumplings
Barbecue Pork Buns
Chinese Barbecue
Roast Duck, Suckling Pig and Barbecue Pork
NOODLES STATION
--------------------------------------------------------------------------------
Noodles – Yellow, Egg, Vermicelli and Rice
Meat – Chicken, Beef, Crab Stick, Meat Ball, Fish
Vegetable – Kale, Chinese Green, Local Lettuce, Enoki Mushroom, Cabbage
Broth – Noodles Broth, Pork Bone
Condiments – Vinegar, Chili Oil, Soy, Sesame Oil, Chili Sauce, Scallion, Red-Cut Chili, Coriander, Deep-Fried Sliced Shallot and Garlic
PASTRY STATION
--------------------------------------------------------------------------------
Cut Fruit
Fruit Salad in Champagne Glass
Serradura – Porto
Egg Tart – Porto
Portuguese Custard
Portuguese Meringue
Portuguese Cookies
Blueberry Chiboust
Coffee and White Chocolate
Praline and Tea – Porto
Golden Chocolate Cake
Charlotte with Chestnut
Raspberry Trifle in Mini Glass
Japanese Raspberry Cheesecake
Unbaked Cheesecake Mango
Mango Coconut Assorted Mousse in Mini Glass
Tiramisu
Dark Chocolate Grissini
Mini Chocolate – Passion Fruit, Yuzu, Jasmine Tea, Champagne, Cappuccino and Hazelnut
LOAVES
--------------------------------------------------------------------------------
Lavosh
Grissini
Cereals Bread
French Baguette
Portuguese Corn
Rolls – Poppy Seed, Soft Roll, Rye Roll
English Menu -Zi Yat Heen - Four Seasons Hotel
SEASONAL DIM SUM SELECTIONS
--------------------------------------------------------------------------------
Steamed Dumpling Stuffed with Bamboo Piths and Shark’s Fin in Soup
Baked Whole Abalone Puffs with Diced Chicken
Steamed Lobster and Scallop Dumplings
Steamed Rice Rolls with Scallop and Yellow Fungus
Steamed Rice Rolls with Shredded Chicken and Bamboo Piths
Steamed Pork Dumplings with Crab Meat
Steamed Shrimp Dumplings with Fresh Lily Bulb
Steamed Pork Dumplings with Crab Meat and Crab Roe
Steamed Scallop Dumplings with Mushroom
Steamed Bean Curd Sheets Wrapped with Minced Beef
Steamed Barbecue Pork Buns
Crispy Spring Rolls with Shrimp and Mixed Fruits
Crispy Crab Meat Rolls with Mushroom and Onion
Pan-Fried Bean Curd Sheets with Vegetables
Baked Diced Chicken Puffs with Mushroom
Baked Barbecue Pork Puffs with Fresh Pear
MENU A
--------------------------------------------------------------------------------
Roast Duck and Barbecue Pork Platter
Double-Boiled Black Mushroom Soup with Bamboo Piths and Vegetables
Sautéed Prawns with Abalone Sauce
Steamed Chicken with Yunnan Ham and Vegetables
Seasonal Vegetables in Fish Soup
Braised Egg Noodles with Seafood
Walnut Cream with Rice Dumplings
Chinese Petits Fours
MENU B
--------------------------------------------------------------------------------
Dim Sum Combination
Conpoy Soup with Shredded Abalone and Assorted Ingredients
Steamed Grouper with Yunnan Ham
Crispy Bean Curd with Shrimp Paste
Seasonal Vegetables in Superior Soup
Fried Rice with Chicken Wrapped in Lotus Leaf
Chilled Sago Cream with Mango and Pomelo
Chinese Petits Fours
MENU C
--------------------------------------------------------------------------------
Chiu Zhou-Style Appetisers
Bean Curd Soup with Seafood
Wok-Fried Prawns with Dried Chili and Shallots
Sautéed Beef Cubes Flavoured with Preserved Vegetables and Black Bean Sauce
Seasonal Vegetables in Chicken Soup
Braised Egg Noodles with Ling Zi Mushroom in Abalone Sauce
Sweeten Cream of Almond with Egg-White
Chinese Petits Fours
CHEF TASTING SET MENU
--------------------------------------------------------------------------------
Assorted Barbecue Combination:
Barbecue Suckling Pig and Barbecue Pork with Honey
Braised Superior Shark's Fin Soup with Yunnan Ham
Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
Sautéed Prawns with Fragrant Tea Leaves
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Braised Seasonal Vegetables with Bamboo Piths in Oyster Sauce
Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Double-Boiled Bird's Nest, Egg-White and Milk Custard
Chinese Petits Fours
SHARK'S FIN
--------------------------------------------------------------------------------
Braised Hoi Fu Shark’s Fin Soup with Shredded Abalone
Braised Hoi Fu Shark’s Fin Soup with Gold Leaves and Crab Coral
Braised Superior Shark’s Fin Soup with Yunnan Ham
Double-Boiled Superior Shark’s Fin Soup with Yunnan Ham and Brassica
Double-Boiled Superior Shark’s Fin Soup with Chicken and Bamboo Piths
Braised Superior Shark’s Fin and Crab Meat Served with Superior Broth
Braised Superior Shark’s Fin Stuffed in Bamboo Piths
Braised Shark’s Fin Soup with Bird’s Nest and Assorted Seafood
Braised Shark’s Fin Soup with Crab Meat
Hot and Sour Shark’s Fin Soup with Assorted Seafood
BIRD'S NEST
--------------------------------------------------------------------------------
Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham
Braised Superior Bird’s Nest with Crab Meat
Braised Superior Bird’s Nest Stuffed in Bamboo Piths
Braised Superior Bird’s Nest with Shredded Fish Maw
Braised Superior Bird’s Nest
Braised Superior Bird’s Nest in Chicken Broth
Superior Bird’s Nest Soup with Yunnan Ham and Minced Partridge
Bird’s Nest Broth with Shredded Chicken and Conpoy
Scrambled Egg-White with Milk Custard and Bird’s Nest
ABALONE, AIR-DRIED SEAFOOD
--------------------------------------------------------------------------------
Braised Whole Yoshihama Abalone in Supreme Oyster Sauce
Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
Braised Sliced Abalone with Fish Maw
Braised Sliced Abalone with Goose Web
Braised Sliced Abalone with Seasonal Vegetables
Braised Fish Maw with Goose Web
Braised Nippon Sea Cucumber with Goose Web
Braised Nippon Sea Cucumber with Spring Onions
Braised Sea Cucumber with Shrimp Roe in Supreme Oyster Sauce
Braised Shark’s Fin Marrow with Air-Dried Seafood in Casserole
BARBECUE, COLD DISHES
--------------------------------------------------------------------------------
Barbecue Suckling Pig
Roast Goose with Plum Sauce
Barbecue Pork with Honey
Marinated Chicken in Soy Sauce
Marinated Chicken with Diced Abalone and Conpoy
Steamed Chicken in Hua Diao Wine
Sliced Marinated Goose in Soy Sauce
Marinated Sliced Abalone and Red Jelly Fish
Marinated Beef Shank and Red Jelly Fish
Crispy Eel with Honey and Osmanthus
SOUPS AND BROTHS
--------------------------------------------------------------------------------
Double-Boiled Lobster and Shark’s Cartilage Soup
Double-Boiled Yunnan Ham, Chinese Mushrooms and Nippon Sea Cucumber Soup
Double-Boiled Chinese Mushrooms, Brassica and Bamboo Piths Soup
Double-Boiled Shark’s Fin Marrow with Brassica Soup
Bamboo Piths, Scallops and Prawns in Soup
Braised Crab Meat and Vegetable Sprouts in Soup
Hot and Sour Soup with Lobster
Conpoy Soup with Shredded Abalone and Assorted Dried Seafood
Minced Beef Soup with Crab Meat and Egg-White
Diced Roast Goose and Bean Curd Soup with Assorted Seafood
SEAFOOD
--------------------------------------------------------------------------------
Sea Whelk, Lobster, Shrimp, Coral Crab and Crab
Pacific Grouper, Pink Grouper, Star Grouper
Steamed Half-Lobster with Minced Ginger and Rice Wine
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Baked Stuffed Crab Shell with Onions and Fresh Crab Meat
Crispy Crab Claw with Shrimp Mousse
Sautéed Whole Lobster with Chinese Lycium
Wok-Fried Prawns with Dried Chili and Shallots
Sautéed Prawns with Fragrant Tea Leaves
Sautéed Prawns in X.O. Chili Sauce
Deep-Fried Stuffed Prawns with Green Apple and Shrimp Mousse
Steamed Scallops with Sliced Mushrooms and Yunnan Ham
Sautéed Geoduck and Scallops with Chili X.O. Sauce
Pan-Fried Scallops and Shrimp Paste with Chili Salt
Sichuan-Style Sautéed Scallops
Crispy Scallops with Fresh Pear
Deep-Fried Sesame Shrimps with Lemon Sauce
Sautéed Shrimp with Egg-White and Crab Coral
Wok-Fried Squid with Macadamia Nuts in Spicy Sauce
Sautéed Crab Meat with Milk Custard
Assorted Seafood with Bean Curd
Fillet of Grouper and Eggplant in Miso Paste
MEATS
--------------------------------------------------------------------------------
Sautéed Wagyu Beef Cubes with Green Asparagus and Lily Bulbs
Sautéed Shredded Beef Sirloin with Garlic in Black Pepper Sauce
Sautéed Sliced Beef with Black Mushrooms in Supreme Oyster Sauce
Sautéed Shredded Beef Sirloin with Bitter Squash in Black Bean Sauce
Sautéed US Prime Pork Loin with Spring Onions and Garlic
Sautéed US Prime Pork Tenderloin in X.O. Sauce
Zi Yat Heen Braised Pork Ribs
Baked Pork Ribs Flavoured with Coffee Sauce
Sautéed Shredded Lamb with Shallots in Black Pepper Sauce
Baked Lamb Chops Flavoured with Coffee Sauce
Braised Sliced Venison with Mushrooms in Abalone Sauce
Braised Beef Short Ribs and Bitter Squash with Black Bean Sauce in Casserole
Braised Barbecue Pork and Bean Curd with Shrimp Paste in Casserole
POULTRY
--------------------------------------------------------------------------------
Roast Peking Duck
Sautéed Duck Fillet with Ginger and Pineapple
Zi Yat Heen Crispy Chicken
Braised Fillet of Chicken with Yunnan Ham and Vegetables in Abalone Sauce
Steamed Chicken with American Ginseng
Sautéed Fillet of Chicken with Mixed Bell Peppers and Ling Zhi Mushrooms
Sautéed Fillet of Pigeon with Seasonal Vegetables and Crab Coral
Sautéed Fillet of Pigeon with Yunnan Ham
Braised Fillet of Pigeon with Diced Abalone and Chinese Mushrooms in Casserole
Steamed Chicken, Mushroom and Salty Fish in Casserole
VEGETARIAN DISHES
--------------------------------------------------------------------------------
Vegetarian Soup with Bamboo Piths
Sautéed Seasonal Vegetables with Macadamia Nuts in Crispy Nest
Sautéed Asparagus and Mushrooms with Assorted Vegetables
Sautéed Fungus and Bamboo Piths with Seasonal Vegetables
Braised Bean Curd with Ling Zhi Mushrooms
Braised Bai Ling Mushrooms with Seasonal Vegetables
Pan-Fried Stuffed Bean Curd Sheet with Enoki Mushrooms
Stir-Fried Shredded Vegetables with Bean Sprouts
Steamed Bean Curd with Fungus and Black Mushrooms
Sautéed Spring Beans with Preserved Vegetables
Braised Eggplant with Plum and Chili Sauce in Casserole
Braised Shredded Conpoy, Bean Vermicelli and Assorted Vegetables in Casserole
RICE AND NOODLE DISHES
--------------------------------------------------------------------------------
Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Inaniwa Noodles Soup with Lobster Dumplings
Braised Egg Noodles with Whole Abalone in Supreme Oyster Sauce
Braised Egg Noodles with Shredded Fish Maw and Spring Onions in Abalone Sauce
Braised E-Fu Noodles with Assorted Seafood in X.O. Chili Sauce
Fried Egg Noodles with Prawns in Egg Sauce
Fried Rice Vermicelli with Fillet of Star Grouper in Black Bean Sauce
Fried Rice Noodles with Fillet of Beef and Preserved Vegetables
Fried Rice with Lobster and Seafood
Fried Rice with Diced Scallops and Salmon
Fried Grain Rice with Diced Roast Duck and Chicken
Braised Egg Noodles with Ling Zhi Mushrooms in Abalone Sauce
DESSERTS
--------------------------------------------------------------------------------
Zi Yat Heen Dessert Sampler
Double-Boiled Superior Bird’s Nest with Rock Sugar
Double-Boiled Bird’s Nest, Egg-White and Milk Custard
Double-Boiled Hashma with Red Dates and Lotus Seeds
Double-Boiled Papaya with Snow Fungus and Almonds
Sweetened Cream of Almond with Egg-White
Sweetened Cream of Walnut with Glutinous Rice Dumplings
Chilled Mango Pudding
Chilled Sago Cream with Mango and Pomelo
Seasonal Fruit Platter
Baked Walnut Puffs
Baked Cream Custard Puffs
Chilled Osmanthus Pudding
Baked Egg Tartlets
Sweetened Purple Glutinous Rice with Ice Cream
--------------------------------------------------------------------------------
Steamed Dumpling Stuffed with Bamboo Piths and Shark’s Fin in Soup
Baked Whole Abalone Puffs with Diced Chicken
Steamed Lobster and Scallop Dumplings
Steamed Rice Rolls with Scallop and Yellow Fungus
Steamed Rice Rolls with Shredded Chicken and Bamboo Piths
Steamed Pork Dumplings with Crab Meat
Steamed Shrimp Dumplings with Fresh Lily Bulb
Steamed Pork Dumplings with Crab Meat and Crab Roe
Steamed Scallop Dumplings with Mushroom
Steamed Bean Curd Sheets Wrapped with Minced Beef
Steamed Barbecue Pork Buns
Crispy Spring Rolls with Shrimp and Mixed Fruits
Crispy Crab Meat Rolls with Mushroom and Onion
Pan-Fried Bean Curd Sheets with Vegetables
Baked Diced Chicken Puffs with Mushroom
Baked Barbecue Pork Puffs with Fresh Pear
MENU A
--------------------------------------------------------------------------------
Roast Duck and Barbecue Pork Platter
Double-Boiled Black Mushroom Soup with Bamboo Piths and Vegetables
Sautéed Prawns with Abalone Sauce
Steamed Chicken with Yunnan Ham and Vegetables
Seasonal Vegetables in Fish Soup
Braised Egg Noodles with Seafood
Walnut Cream with Rice Dumplings
Chinese Petits Fours
MENU B
--------------------------------------------------------------------------------
Dim Sum Combination
Conpoy Soup with Shredded Abalone and Assorted Ingredients
Steamed Grouper with Yunnan Ham
Crispy Bean Curd with Shrimp Paste
Seasonal Vegetables in Superior Soup
Fried Rice with Chicken Wrapped in Lotus Leaf
Chilled Sago Cream with Mango and Pomelo
Chinese Petits Fours
MENU C
--------------------------------------------------------------------------------
Chiu Zhou-Style Appetisers
Bean Curd Soup with Seafood
Wok-Fried Prawns with Dried Chili and Shallots
Sautéed Beef Cubes Flavoured with Preserved Vegetables and Black Bean Sauce
Seasonal Vegetables in Chicken Soup
Braised Egg Noodles with Ling Zi Mushroom in Abalone Sauce
Sweeten Cream of Almond with Egg-White
Chinese Petits Fours
CHEF TASTING SET MENU
--------------------------------------------------------------------------------
Assorted Barbecue Combination:
Barbecue Suckling Pig and Barbecue Pork with Honey
Braised Superior Shark's Fin Soup with Yunnan Ham
Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
Sautéed Prawns with Fragrant Tea Leaves
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Braised Seasonal Vegetables with Bamboo Piths in Oyster Sauce
Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Double-Boiled Bird's Nest, Egg-White and Milk Custard
Chinese Petits Fours
SHARK'S FIN
--------------------------------------------------------------------------------
Braised Hoi Fu Shark’s Fin Soup with Shredded Abalone
Braised Hoi Fu Shark’s Fin Soup with Gold Leaves and Crab Coral
Braised Superior Shark’s Fin Soup with Yunnan Ham
Double-Boiled Superior Shark’s Fin Soup with Yunnan Ham and Brassica
Double-Boiled Superior Shark’s Fin Soup with Chicken and Bamboo Piths
Braised Superior Shark’s Fin and Crab Meat Served with Superior Broth
Braised Superior Shark’s Fin Stuffed in Bamboo Piths
Braised Shark’s Fin Soup with Bird’s Nest and Assorted Seafood
Braised Shark’s Fin Soup with Crab Meat
Hot and Sour Shark’s Fin Soup with Assorted Seafood
BIRD'S NEST
--------------------------------------------------------------------------------
Double-Boiled Superior Bird’s Nest with American Ginseng and Yunnan Ham
Braised Superior Bird’s Nest with Crab Meat
Braised Superior Bird’s Nest Stuffed in Bamboo Piths
Braised Superior Bird’s Nest with Shredded Fish Maw
Braised Superior Bird’s Nest
Braised Superior Bird’s Nest in Chicken Broth
Superior Bird’s Nest Soup with Yunnan Ham and Minced Partridge
Bird’s Nest Broth with Shredded Chicken and Conpoy
Scrambled Egg-White with Milk Custard and Bird’s Nest
ABALONE, AIR-DRIED SEAFOOD
--------------------------------------------------------------------------------
Braised Whole Yoshihama Abalone in Supreme Oyster Sauce
Braised Whole South African Fresh Abalone in Supreme Oyster Sauce
Braised Sliced Abalone with Fish Maw
Braised Sliced Abalone with Goose Web
Braised Sliced Abalone with Seasonal Vegetables
Braised Fish Maw with Goose Web
Braised Nippon Sea Cucumber with Goose Web
Braised Nippon Sea Cucumber with Spring Onions
Braised Sea Cucumber with Shrimp Roe in Supreme Oyster Sauce
Braised Shark’s Fin Marrow with Air-Dried Seafood in Casserole
BARBECUE, COLD DISHES
--------------------------------------------------------------------------------
Barbecue Suckling Pig
Roast Goose with Plum Sauce
Barbecue Pork with Honey
Marinated Chicken in Soy Sauce
Marinated Chicken with Diced Abalone and Conpoy
Steamed Chicken in Hua Diao Wine
Sliced Marinated Goose in Soy Sauce
Marinated Sliced Abalone and Red Jelly Fish
Marinated Beef Shank and Red Jelly Fish
Crispy Eel with Honey and Osmanthus
SOUPS AND BROTHS
--------------------------------------------------------------------------------
Double-Boiled Lobster and Shark’s Cartilage Soup
Double-Boiled Yunnan Ham, Chinese Mushrooms and Nippon Sea Cucumber Soup
Double-Boiled Chinese Mushrooms, Brassica and Bamboo Piths Soup
Double-Boiled Shark’s Fin Marrow with Brassica Soup
Bamboo Piths, Scallops and Prawns in Soup
Braised Crab Meat and Vegetable Sprouts in Soup
Hot and Sour Soup with Lobster
Conpoy Soup with Shredded Abalone and Assorted Dried Seafood
Minced Beef Soup with Crab Meat and Egg-White
Diced Roast Goose and Bean Curd Soup with Assorted Seafood
SEAFOOD
--------------------------------------------------------------------------------
Sea Whelk, Lobster, Shrimp, Coral Crab and Crab
Pacific Grouper, Pink Grouper, Star Grouper
Steamed Half-Lobster with Minced Ginger and Rice Wine
Baked Stuffed Sea Whelk with Diced Abalone and Minced Pork
Baked Stuffed Crab Shell with Onions and Fresh Crab Meat
Crispy Crab Claw with Shrimp Mousse
Sautéed Whole Lobster with Chinese Lycium
Wok-Fried Prawns with Dried Chili and Shallots
Sautéed Prawns with Fragrant Tea Leaves
Sautéed Prawns in X.O. Chili Sauce
Deep-Fried Stuffed Prawns with Green Apple and Shrimp Mousse
Steamed Scallops with Sliced Mushrooms and Yunnan Ham
Sautéed Geoduck and Scallops with Chili X.O. Sauce
Pan-Fried Scallops and Shrimp Paste with Chili Salt
Sichuan-Style Sautéed Scallops
Crispy Scallops with Fresh Pear
Deep-Fried Sesame Shrimps with Lemon Sauce
Sautéed Shrimp with Egg-White and Crab Coral
Wok-Fried Squid with Macadamia Nuts in Spicy Sauce
Sautéed Crab Meat with Milk Custard
Assorted Seafood with Bean Curd
Fillet of Grouper and Eggplant in Miso Paste
MEATS
--------------------------------------------------------------------------------
Sautéed Wagyu Beef Cubes with Green Asparagus and Lily Bulbs
Sautéed Shredded Beef Sirloin with Garlic in Black Pepper Sauce
Sautéed Sliced Beef with Black Mushrooms in Supreme Oyster Sauce
Sautéed Shredded Beef Sirloin with Bitter Squash in Black Bean Sauce
Sautéed US Prime Pork Loin with Spring Onions and Garlic
Sautéed US Prime Pork Tenderloin in X.O. Sauce
Zi Yat Heen Braised Pork Ribs
Baked Pork Ribs Flavoured with Coffee Sauce
Sautéed Shredded Lamb with Shallots in Black Pepper Sauce
Baked Lamb Chops Flavoured with Coffee Sauce
Braised Sliced Venison with Mushrooms in Abalone Sauce
Braised Beef Short Ribs and Bitter Squash with Black Bean Sauce in Casserole
Braised Barbecue Pork and Bean Curd with Shrimp Paste in Casserole
POULTRY
--------------------------------------------------------------------------------
Roast Peking Duck
Sautéed Duck Fillet with Ginger and Pineapple
Zi Yat Heen Crispy Chicken
Braised Fillet of Chicken with Yunnan Ham and Vegetables in Abalone Sauce
Steamed Chicken with American Ginseng
Sautéed Fillet of Chicken with Mixed Bell Peppers and Ling Zhi Mushrooms
Sautéed Fillet of Pigeon with Seasonal Vegetables and Crab Coral
Sautéed Fillet of Pigeon with Yunnan Ham
Braised Fillet of Pigeon with Diced Abalone and Chinese Mushrooms in Casserole
Steamed Chicken, Mushroom and Salty Fish in Casserole
VEGETARIAN DISHES
--------------------------------------------------------------------------------
Vegetarian Soup with Bamboo Piths
Sautéed Seasonal Vegetables with Macadamia Nuts in Crispy Nest
Sautéed Asparagus and Mushrooms with Assorted Vegetables
Sautéed Fungus and Bamboo Piths with Seasonal Vegetables
Braised Bean Curd with Ling Zhi Mushrooms
Braised Bai Ling Mushrooms with Seasonal Vegetables
Pan-Fried Stuffed Bean Curd Sheet with Enoki Mushrooms
Stir-Fried Shredded Vegetables with Bean Sprouts
Steamed Bean Curd with Fungus and Black Mushrooms
Sautéed Spring Beans with Preserved Vegetables
Braised Eggplant with Plum and Chili Sauce in Casserole
Braised Shredded Conpoy, Bean Vermicelli and Assorted Vegetables in Casserole
RICE AND NOODLE DISHES
--------------------------------------------------------------------------------
Fried Rice with Diced Abalone Wrapped in Lotus Leaf
Inaniwa Noodles Soup with Lobster Dumplings
Braised Egg Noodles with Whole Abalone in Supreme Oyster Sauce
Braised Egg Noodles with Shredded Fish Maw and Spring Onions in Abalone Sauce
Braised E-Fu Noodles with Assorted Seafood in X.O. Chili Sauce
Fried Egg Noodles with Prawns in Egg Sauce
Fried Rice Vermicelli with Fillet of Star Grouper in Black Bean Sauce
Fried Rice Noodles with Fillet of Beef and Preserved Vegetables
Fried Rice with Lobster and Seafood
Fried Rice with Diced Scallops and Salmon
Fried Grain Rice with Diced Roast Duck and Chicken
Braised Egg Noodles with Ling Zhi Mushrooms in Abalone Sauce
DESSERTS
--------------------------------------------------------------------------------
Zi Yat Heen Dessert Sampler
Double-Boiled Superior Bird’s Nest with Rock Sugar
Double-Boiled Bird’s Nest, Egg-White and Milk Custard
Double-Boiled Hashma with Red Dates and Lotus Seeds
Double-Boiled Papaya with Snow Fungus and Almonds
Sweetened Cream of Almond with Egg-White
Sweetened Cream of Walnut with Glutinous Rice Dumplings
Chilled Mango Pudding
Chilled Sago Cream with Mango and Pomelo
Seasonal Fruit Platter
Baked Walnut Puffs
Baked Cream Custard Puffs
Chilled Osmanthus Pudding
Baked Egg Tartlets
Sweetened Purple Glutinous Rice with Ice Cream
2010米芝蓮澳門食肆-星級篇
http://www.happymacao.com/info/index.php/live/43/4071
級數 餐廳名 類別 位於 去年級數
三星: 法國餐廳 法國菜 葡京酒店 去年三星
兩星: 紫逸軒 粵菜 四季酒店 新入榜
一星: 永利軒 粵菜 永利酒店 新入榜
奧羅拉 法國菜 新濠鋒酒店 新入榜
蘇浙匯 上海菜 星際酒店 新入榜
利苑酒家 粵菜 威尼斯人 新入榜
桃花源小廚 粵菜 葡京酒店 去年兩星
8餐廳 粵菜 新葡京酒店 去年一星
東怡軒 粵菜 文華東方酒店 去年一星
級數 餐廳名 類別 位於 去年級數
三星: 法國餐廳 法國菜 葡京酒店 去年三星
兩星: 紫逸軒 粵菜 四季酒店 新入榜
一星: 永利軒 粵菜 永利酒店 新入榜
奧羅拉 法國菜 新濠鋒酒店 新入榜
蘇浙匯 上海菜 星際酒店 新入榜
利苑酒家 粵菜 威尼斯人 新入榜
桃花源小廚 粵菜 葡京酒店 去年兩星
8餐廳 粵菜 新葡京酒店 去年一星
東怡軒 粵菜 文華東方酒店 去年一星
“Energizing Tour” - Visit the Power Plant in Coloane."充充電之旅"
Made a trip this Saturday morning with my father.
The tour was organised by CEM for the retired staff and their family members only, and I was touched by the arrangement and the kindness, even though the CEO as well as some senior management members also participated with us for the whole tour.
My father met a lot of old colleagues during the tour and they were very proud of being a member of CEM. I think it was a good tour to know more about the operation of CEM.
Tour included :
Special shuttle bus to start a tour to Coloane Power Plant with a close view of the Control Room, Combine-Cycle Engines Units, Incinerator Plant, Wastewater Treatment Plant, Natural Gas System, and many others.
Visitors also received a CEM trendy umbrella as souvenir.
澳電以『充充電之旅』專車接載前往發電廠參觀, 近距離體驗發電過程。 到達發電廠後，負責『充充電之旅』之愛心大使先簡介澳電業務，並實地參觀發電廠，深入了解控制室、複式循環發電機組、垃圾焚化廠、廢水處理廠、天然氣系統及其他相關設施。
參觀完畢後，澳電愛心大使們致送時款澳電雨傘作為紀念品.
The tour was organised by CEM for the retired staff and their family members only, and I was touched by the arrangement and the kindness, even though the CEO as well as some senior management members also participated with us for the whole tour.
My father met a lot of old colleagues during the tour and they were very proud of being a member of CEM. I think it was a good tour to know more about the operation of CEM.
Tour included :
Special shuttle bus to start a tour to Coloane Power Plant with a close view of the Control Room, Combine-Cycle Engines Units, Incinerator Plant, Wastewater Treatment Plant, Natural Gas System, and many others.
Visitors also received a CEM trendy umbrella as souvenir.
澳電以『充充電之旅』專車接載前往發電廠參觀, 近距離體驗發電過程。 到達發電廠後，負責『充充電之旅』之愛心大使先簡介澳電業務，並實地參觀發電廠，深入了解控制室、複式循環發電機組、垃圾焚化廠、廢水處理廠、天然氣系統及其他相關設施。
參觀完畢後，澳電愛心大使們致送時款澳電雨傘作為紀念品.
English Dim Sum Menu
Steamed bun (包點)
1. Steamed egg custard bun/Sweet milky bun 奶皇包
2. Steamed barbecued pork bun 叉燒包
3. Steamed lotus seed paste and egg yolk bun 蛋黃蓮蓉包
4. Steamed chicken bun 雞包仔
5. Steamed glutinous rice roll 糯米卷
6. "Mai-lai" cake 馬拉糕
7. Steamed vegetable and meat bun 菜肉包
8. Steamed bun with assorted stuffing/big bun 大包
Steamed salty dim sum (咸蒸點)
9. Steamed dumpling, Chiu Chow-style 潮州粉果
10. Steamed pork ribs with black bean sauce 豉汁蒸排骨
11. Steamed chicken feet with black bean sauce 豉汁蒸鳳爪
12. Steamed fish head with black bean sauce 豉汁蒸魚雲
13. Steamed pork dumpling, Shanghai-style 小籠包
14. Soup dumpling 灌湯餃
15. Steamed pork dumpling with crab meat, Shanghai-style 蟹粉小籠包
16. Steamed vegetarian dumpling 蒸素粉果
17. Steamed beef omasum with ginger and spring onion 薑蔥牛柏葉
18. Braised ox tripe with zhuhou sauce 柱侯金錢肚
19. Steamed squid with garlic 蒜茸蒸魷魚
20. Steamed rice flour roll with shredded chicken 雞絲粉卷
21. Steamed beancurd sheet roll 鮮竹卷
22. Steamed beancurd sheet roll with duck feet 鴨腳扎
23. Steamed beancurd sheet roll with chicken 雞扎
24. Steamed fresh prawn dumpling / Ha-gau 蝦餃
25. Steamed stuffed dumpling with shrimp/ Siu mai 燒賣
26. Steamed minced beef ball 山竹牛肉
27. Steamed chicken with fish maw 棉花雞
28. Steamed curry squid 咖哩蒸魷魚
29. Turnip cake (steamed) 蒸蘿蔔糕
30. Mini-sized sticky rice wrapped in lotus leaf 珍珠雞
31. Sticky rice wrapped in lotus leaf 糯米雞
Steamed rice-roll (蒸腸粉)
32. Steamed rice-roll with barbecued pork 叉燒腸粉
33. Steamed rice-roll with beef 牛肉腸粉
34. Steamed rice-roll with shrimps 鮮蝦腸粉
35. Steamed rice-roll with scallops 蒸帶子腸粉
36. Steamed rice-roll with vegetarian stuffing 蒸羅漢齋腸粉
Pan-fried and deep-fried dim sum (煎/炸點心)
37. Deep-fried taro dumpling 芋角
38. Spring roll 春卷
39. Deep-fried meat dumpling 鹹水角
40. Deep-fried plain bun 炸饅頭
41. Deep fried wonton 炸雲吞
42. Pan-fried rice-roll 煎腸粉
43. Pan-fried beancurd sheet roll 煎腐皮卷
44. Turnip cake (pan-fried) 煎蘿蔔糕
45. Sweetened water chestnut cake (pan-fried) 煎馬蹄糕
46. Taro cake (pan-fried) 煎芋頭糕
47. Pan-fried vegetable and meat bun 生煎菜肉包
Boiled vegetables and sauces (灼菜及醬油)
48. Boiled headed lettuce 白灼生菜
49. Boiled Chinese flowering cabbage 白灼菜心
50. Boiled water spinach 白灼通菜
51. Oyster sauce 蠔油
52. Fermented soybean curd sauce 腐乳醬
53. Soy sauce (sweetened) 甜豉油
Rice and noodles (飯麵類)
54. Steamed rice with chicken and winter mushroom 冬菰蒸雞飯
55. Steamed rice with pork rib, chicken leg and black bean sauce 豉汁鳳爪排骨飯
56. Rice vermicelli-in-soup with sliced freshwater fish (without soup) 魚片湯米粉(不連湯)
57. Rice vermicelli-in-soup with sliced freshwater fish (with soup) 魚片湯米粉(連湯)
58. Rice-in-soup with winter melon and diced pork 冬瓜肉粒湯飯
Dessert (甜品)
59. Red bean dessert/sweet soup 紅豆沙
60. Mung bean dessert/sweet soup 綠豆沙
61. Sweet potato dessert/sweet soup 蕃薯糖水
62. Mixed bean dessert/sweet soup (Ja-ja dessert) 喳咋
63. Soybean curd dessert 豆腐花
64. Mango pudding 芒果布甸
65. Egg tart (small) 小蛋撻
66. Sesame dessert/sweet soup 芝麻糊
67. Mango sago dessert with pomelo 楊枝甘露
68. Coconut milk yellow bean pudding 椰汁馬豆糕
69. Steamed sago dumpling with red bean paste 豆沙水晶包
70. Steamed sago dumpling with lotus seed paste 蓮蓉水晶包
Others (其他)
71. Salted meat rice dumpling 鹹肉粽
72. "Gan-shui" rice dumpling 鹼水粽
73. Marinated jelly fish 麻香拌海蜇
74. Baked barbecued pork puff 叉燒酥
75. Puff pastries filled with shredded turnip 蘿蔔絲酥餅
Another list of names is as follows:-
鹹點心 Salted Dim-Sum
蟹王干蒸燒賣 Pork Sui Mai
香茜牛肉球 Beef Dumpling
鮮竹蒸石斑魚球 Steamed Fish Ball
鼓汁蒸鳳爪 Chicken Feet w/ Black Been Sauce
蠔油叉燒飽 Steamed B.B.Q. Pork Bun
鼓汁蒸肉排 Steamed Spareribs
北菇雞飽仔 Chicken Bun
薑蔥牛柏葉 Ginger, Scallion, Ox Tripe
滑雞絲粉卷 Chicken Rice Roll
潮州蒸粉果 Chui Chow Fan Gor
炸韭黃春卷 Spring Egg Roll
焗叉燒餐飽 Baked B.B.Q. Pork Bun
安蝦咸水角 Fried Ham Sui Gok
芙蓉荔竽角 Fried Taro Cake
腊味蘿蔔糕 Pan-Fried Turnip Cake
鬆化叉燒酥 Baked B.B.Q. Pork Cake
甜點心 Sweet Dim-Sum
雪酥雞蛋塔 Egg Custard Tart
菠蘿奶王飽 Creamy Egg Volk Bun
伊士曼凍糕 Sweet Jelly Cake
奶黃馬拉卷 Steamed Egg Cream Roll
爽滑白糖糕 Steamed Rice Cake
椰汁馬豆糕 Coconut Flavor Cake
蛋黃蓮蓉飽 Steamed Lotus Seed Puree Bun
蜜汁薩其馬 Sweet Crispy Cake
畔塘馬蹄糕 Water Chestnut Cake
特選點心 Special Dim-Sum
蘆尖鮮蝦餃 Shrimp Har Gow
蠔王鮮竹捲 Assorted Meat Wrapped w/ Bamboo Sheet
魚肉釀青椒 Stuffed Bell Pepper
酥炸鯪魚球 Fried Canton Carp Ball
時果凍布甸 Mango Coconut Pudding
鮮蝦韭菜餅 Pan-Fried Chive Cave
生炒糯米飯 Pan-Fried Glue Rice
娥姐蒸粉果 Steamed Assorted Meat Fun Gor
各式腸粉 Rice Roll
鮮蝦腸粉 Shrimp Rice Roll
滑牛腸粉 Beef Rice Roll
叉燒腸粉 B.B.Q. Pork Rice Cake
各式大點 Special
鮮蝦帶子餃 Scallop & Shrimp Dumpling
雞粒魚翅餃 Chicken Shark Fin Dumpling
酥炸明蝦丸 Deep Fried Shrimp Ball
淮山滑雞札 Steamed Chicken Bundles
香煎菜肉鍋貼 Panfried Pot Sticker
各式特點 Special
珍寶糯米雞 Lotus Leaf Glutinous Rice
柱候炆牛雜 Stewed Beef Tripe with Turnip
source:
http://www.fulammoon.com/dimSum/dimSumNameList.htm
1. Steamed egg custard bun/Sweet milky bun 奶皇包
2. Steamed barbecued pork bun 叉燒包
3. Steamed lotus seed paste and egg yolk bun 蛋黃蓮蓉包
4. Steamed chicken bun 雞包仔
5. Steamed glutinous rice roll 糯米卷
6. "Mai-lai" cake 馬拉糕
7. Steamed vegetable and meat bun 菜肉包
8. Steamed bun with assorted stuffing/big bun 大包
Steamed salty dim sum (咸蒸點)
9. Steamed dumpling, Chiu Chow-style 潮州粉果
10. Steamed pork ribs with black bean sauce 豉汁蒸排骨
11. Steamed chicken feet with black bean sauce 豉汁蒸鳳爪
12. Steamed fish head with black bean sauce 豉汁蒸魚雲
13. Steamed pork dumpling, Shanghai-style 小籠包
14. Soup dumpling 灌湯餃
15. Steamed pork dumpling with crab meat, Shanghai-style 蟹粉小籠包
16. Steamed vegetarian dumpling 蒸素粉果
17. Steamed beef omasum with ginger and spring onion 薑蔥牛柏葉
18. Braised ox tripe with zhuhou sauce 柱侯金錢肚
19. Steamed squid with garlic 蒜茸蒸魷魚
20. Steamed rice flour roll with shredded chicken 雞絲粉卷
21. Steamed beancurd sheet roll 鮮竹卷
22. Steamed beancurd sheet roll with duck feet 鴨腳扎
23. Steamed beancurd sheet roll with chicken 雞扎
24. Steamed fresh prawn dumpling / Ha-gau 蝦餃
25. Steamed stuffed dumpling with shrimp/ Siu mai 燒賣
26. Steamed minced beef ball 山竹牛肉
27. Steamed chicken with fish maw 棉花雞
28. Steamed curry squid 咖哩蒸魷魚
29. Turnip cake (steamed) 蒸蘿蔔糕
30. Mini-sized sticky rice wrapped in lotus leaf 珍珠雞
31. Sticky rice wrapped in lotus leaf 糯米雞
Steamed rice-roll (蒸腸粉)
32. Steamed rice-roll with barbecued pork 叉燒腸粉
33. Steamed rice-roll with beef 牛肉腸粉
34. Steamed rice-roll with shrimps 鮮蝦腸粉
35. Steamed rice-roll with scallops 蒸帶子腸粉
36. Steamed rice-roll with vegetarian stuffing 蒸羅漢齋腸粉
Pan-fried and deep-fried dim sum (煎/炸點心)
37. Deep-fried taro dumpling 芋角
38. Spring roll 春卷
39. Deep-fried meat dumpling 鹹水角
40. Deep-fried plain bun 炸饅頭
41. Deep fried wonton 炸雲吞
42. Pan-fried rice-roll 煎腸粉
43. Pan-fried beancurd sheet roll 煎腐皮卷
44. Turnip cake (pan-fried) 煎蘿蔔糕
45. Sweetened water chestnut cake (pan-fried) 煎馬蹄糕
46. Taro cake (pan-fried) 煎芋頭糕
47. Pan-fried vegetable and meat bun 生煎菜肉包
Boiled vegetables and sauces (灼菜及醬油)
48. Boiled headed lettuce 白灼生菜
49. Boiled Chinese flowering cabbage 白灼菜心
50. Boiled water spinach 白灼通菜
51. Oyster sauce 蠔油
52. Fermented soybean curd sauce 腐乳醬
53. Soy sauce (sweetened) 甜豉油
Rice and noodles (飯麵類)
54. Steamed rice with chicken and winter mushroom 冬菰蒸雞飯
55. Steamed rice with pork rib, chicken leg and black bean sauce 豉汁鳳爪排骨飯
56. Rice vermicelli-in-soup with sliced freshwater fish (without soup) 魚片湯米粉(不連湯)
57. Rice vermicelli-in-soup with sliced freshwater fish (with soup) 魚片湯米粉(連湯)
58. Rice-in-soup with winter melon and diced pork 冬瓜肉粒湯飯
Dessert (甜品)
59. Red bean dessert/sweet soup 紅豆沙
60. Mung bean dessert/sweet soup 綠豆沙
61. Sweet potato dessert/sweet soup 蕃薯糖水
62. Mixed bean dessert/sweet soup (Ja-ja dessert) 喳咋
63. Soybean curd dessert 豆腐花
64. Mango pudding 芒果布甸
65. Egg tart (small) 小蛋撻
66. Sesame dessert/sweet soup 芝麻糊
67. Mango sago dessert with pomelo 楊枝甘露
68. Coconut milk yellow bean pudding 椰汁馬豆糕
69. Steamed sago dumpling with red bean paste 豆沙水晶包
70. Steamed sago dumpling with lotus seed paste 蓮蓉水晶包
Others (其他)
71. Salted meat rice dumpling 鹹肉粽
72. "Gan-shui" rice dumpling 鹼水粽
73. Marinated jelly fish 麻香拌海蜇
74. Baked barbecued pork puff 叉燒酥
75. Puff pastries filled with shredded turnip 蘿蔔絲酥餅
Another list of names is as follows:-
鹹點心 Salted Dim-Sum
蟹王干蒸燒賣 Pork Sui Mai
香茜牛肉球 Beef Dumpling
鮮竹蒸石斑魚球 Steamed Fish Ball
鼓汁蒸鳳爪 Chicken Feet w/ Black Been Sauce
蠔油叉燒飽 Steamed B.B.Q. Pork Bun
鼓汁蒸肉排 Steamed Spareribs
北菇雞飽仔 Chicken Bun
薑蔥牛柏葉 Ginger, Scallion, Ox Tripe
滑雞絲粉卷 Chicken Rice Roll
潮州蒸粉果 Chui Chow Fan Gor
炸韭黃春卷 Spring Egg Roll
焗叉燒餐飽 Baked B.B.Q. Pork Bun
安蝦咸水角 Fried Ham Sui Gok
芙蓉荔竽角 Fried Taro Cake
腊味蘿蔔糕 Pan-Fried Turnip Cake
鬆化叉燒酥 Baked B.B.Q. Pork Cake
甜點心 Sweet Dim-Sum
雪酥雞蛋塔 Egg Custard Tart
菠蘿奶王飽 Creamy Egg Volk Bun
伊士曼凍糕 Sweet Jelly Cake
奶黃馬拉卷 Steamed Egg Cream Roll
爽滑白糖糕 Steamed Rice Cake
椰汁馬豆糕 Coconut Flavor Cake
蛋黃蓮蓉飽 Steamed Lotus Seed Puree Bun
蜜汁薩其馬 Sweet Crispy Cake
畔塘馬蹄糕 Water Chestnut Cake
特選點心 Special Dim-Sum
蘆尖鮮蝦餃 Shrimp Har Gow
蠔王鮮竹捲 Assorted Meat Wrapped w/ Bamboo Sheet
魚肉釀青椒 Stuffed Bell Pepper
酥炸鯪魚球 Fried Canton Carp Ball
時果凍布甸 Mango Coconut Pudding
鮮蝦韭菜餅 Pan-Fried Chive Cave
生炒糯米飯 Pan-Fried Glue Rice
娥姐蒸粉果 Steamed Assorted Meat Fun Gor
各式腸粉 Rice Roll
鮮蝦腸粉 Shrimp Rice Roll
滑牛腸粉 Beef Rice Roll
叉燒腸粉 B.B.Q. Pork Rice Cake
各式大點 Special
鮮蝦帶子餃 Scallop & Shrimp Dumpling
雞粒魚翅餃 Chicken Shark Fin Dumpling
酥炸明蝦丸 Deep Fried Shrimp Ball
淮山滑雞札 Steamed Chicken Bundles
香煎菜肉鍋貼 Panfried Pot Sticker
各式特點 Special
珍寶糯米雞 Lotus Leaf Glutinous Rice
柱候炆牛雜 Stewed Beef Tripe with Turnip
source:
http://www.fulammoon.com/dimSum/dimSumNameList.htm
English Menu - Lotus Lounge Snack Menu
Lotus Lounge Snack Menu
Assorted Canapés
精製雜錦小食
Norwegian Salmon with Crab Roe - 精美挪威三文魚卷配蟹子
Roasted Beef with Asparagus - 燒牛肉配鮮露筍
Prosciutto with Sweet Melon -意大利火腿配甜瓜
$45
Assorted Finger Sandwiches
精選手指三文治
$56
Grand Lisboa Club Sandwich
新葡京特式公司三文治
$62
Crispy Garden Salad with Choice of Dressing
田園沙律配各式沙律汁
$45
Caesar Salad
凱撒沙律
$65
French Fries or Crisscut Fries or Baked Garlic Bread
炸薯條或炸格仔薯或焗蒜茸包
$15
Crispy Chicken Wings Flavoured with Black Pepper
炸脆黑椒雞翼
$50
Deep-fried Bacalhau Dumplings
香炸馬介休球
$45
Fried Fish and Chips with Tartar Sauce
香炸酥脆魚柳伴網形薯條配他他汁
$54
Assorted Sausage Platter with Sauerkraut
雜肉香腸拼盤
$58
Classic Grilled Ham and Cheese Sandwich
經典扒火腿芝士三文治
$56
Jumbo Hot Dog
珍寶熱狗
$42
Pan-fried Mexican Tortillas with Pepper Steak and Avocado
煎墨西哥薄餅卷釀牛柳及牛油梨
$88
Assorted Cheese Platter
廚師芝士拼盤
$108
All prices are subject to 10% service charge and 5% tourism tax
所有價目需另加10%服務費及5%旅遊稅
Assorted Canapés
精製雜錦小食
Norwegian Salmon with Crab Roe - 精美挪威三文魚卷配蟹子
Roasted Beef with Asparagus - 燒牛肉配鮮露筍
Prosciutto with Sweet Melon -意大利火腿配甜瓜
$45
Assorted Finger Sandwiches
精選手指三文治
$56
Grand Lisboa Club Sandwich
新葡京特式公司三文治
$62
Crispy Garden Salad with Choice of Dressing
田園沙律配各式沙律汁
$45
Caesar Salad
凱撒沙律
$65
French Fries or Crisscut Fries or Baked Garlic Bread
炸薯條或炸格仔薯或焗蒜茸包
$15
Crispy Chicken Wings Flavoured with Black Pepper
炸脆黑椒雞翼
$50
Deep-fried Bacalhau Dumplings
香炸馬介休球
$45
Fried Fish and Chips with Tartar Sauce
香炸酥脆魚柳伴網形薯條配他他汁
$54
Assorted Sausage Platter with Sauerkraut
雜肉香腸拼盤
$58
Classic Grilled Ham and Cheese Sandwich
經典扒火腿芝士三文治
$56
Jumbo Hot Dog
珍寶熱狗
$42
Pan-fried Mexican Tortillas with Pepper Steak and Avocado
煎墨西哥薄餅卷釀牛柳及牛油梨
$88
Assorted Cheese Platter
廚師芝士拼盤
$108
All prices are subject to 10% service charge and 5% tourism tax
所有價目需另加10%服務費及5%旅遊稅
English Menu - Round the Clock Coffee Shop
Round the Clock Coffee Shop
Chef's Recommendation
廚師推介
Appetizers
頭盤
Salad
沙律
Soup
湯類
Pasta
意大利粉
Eggs
蛋類
Sandwich & Burger
三文治及漢堡包
Special Recommendation
特別推介
Portuguese & Macanese
葡國及澳門特式
Chinese Delicacies
中國特式
Asian Special
亞洲特式
Rice & Noodles
飯麵
Dim Sum
點心
Chinese Barbecue
中式燒烤
Dessert
甜品
Beverages
飲品
Chef's Recommendation
廚師推介
Appetizers
頭盤
Deep-fried Shrimps with Fresh Coconut Salad "Thai Style"
泰式鮮椰絲炸蝦沙律
$58
Chilled Ox Tripe and Tongue in Spicy Oil "Sichuan Style"
四川夫妻肺片
$50
Main Course 熱盤
Indian Lamb Korma with Basmati Rice
印度腰果忌廉咖喱羊肉
$68
Rice Vermicelli in Hot and Sour Soup with Shredded
Chicken and Pork Roll "Thai Style"
泰式酸辣扎肉雞絲湯米粉
$60
Sauteed Chicken Ragout in Black Bean Sauce with
Braised Vegetables and Shanghainese Salted Pork
乾蔥豆豉雞配上海咸肉娃娃菜
$68
Sichuan Spicy Chicken
川香辣子雞
$60
E-fu Noodles with Shrimp and Basil in Casserole
鮮蝦紫蘇伊麵煲
$80
Stewed Eel with Pickled Vegetable, Shredded Pork and
Bean Curd in Casserole
咸酸菜海風鱔肉絲豆腐煲
$78
Open-faced Beef Burger with Provolone Cheese and
Cilanto-Arugula Pesto
牛肉漢堡配意大利芝士、野菜及香草醬
$98
Open-faced Chicken Burger Steak with Sun-dried Tomato
and Olive Pesto
雞肉漢堡扒配乾蕃茄、黑欖醬及野菜
$98
Grilled Argentina Beef Rib Steak
扒阿根廷肋眼牛排
$195
Appetizers 頭盤
Macanese Baked Crab Meat in Shell
澳門式釀蟹蓋
$85
Grilled Portuguese Sausage
燒葡國香腸
$40
Deep-fried Bacalhau Ball (Macanese)
炸馬介休球
$45
Pan-Fried Crabmeat and Shrimp Cake with Lemoulade Sauce
香煎蟹肉鮮蝦餅
$63
Norwegian Smoked Salmon Rolls served with
Green Apple Fennel Salad and Traditional Condiments
挪威煙三文魚卷配青蘋果芬奴沙律
$64
Your Choice of Satay
Chicken / Beef / Pork
串燒雞肉 / 牛肉 / 豬肉沙爹
$58
U.S Duck Legs Confit with Wild Mushroom and Green Salad
美國香蘇鴨腿配香草野菌及田園青菜沙律
$68
Japanese Style Mixed Lettuce Salad with
Tempura Shrimp and Spicy Sauce
日式天婦羅炸蝦伴野菜沙律配香辣醬汁
$58
Mango and Crab Fillet Salad Topped with Crab Roes
日式芒果蟹柳沙律伴蟹子
$60
Crispy Chicken Wings Flavoured with Mixed Spices
脆炸五香雞中翼
$50
Salad 沙律
Caesar Salad
凱撒沙律
$65
Your Choice of Additional Toppings
附加選擇
Grilled Chicken with Herbs +35
香草烤雞
Grilled Prawn +65
扒蝦
Chef Salad with Ham, Turkey, Roast Beef and CHeese
廚師沙律
$60
Crispy Garden Salad
田園沙律
$48
Thai Style Green Mango Salad
with Sliced Charcoal Grilled Pork Neck
泰式青芒果沙律伴炭燒豬頸肉
$62
Soup 湯類
Caldo Verde
葡國青菜湯
$32
French Gratinated Onion Soup The Traditional Way
法式洋蔥湯
$40
Shrimp Bisque served in a Sour Dough Bread
麵包焗蝦濃湯
$40
Cream of Tomato and Basil Soup
香草蕃茄忌廉湯
$32
Cream of Wild Mushroom Soup
野菌忌廉湯
$38
Chinese Soup of The Day
是日中式老火湯
$40
Pasta 意大利粉
Spaghetti Bolognaise
肉醬意大利粉
$58
Spaghetti with Napolitanine Sauce
拿破崙鮮茄汁火腿意大利粉
$65
Penne with Seafood Marinara Sauce
茄汁燴海鮮長通粉
$100
Spaghetti Alfredo
羅馬白汁磨菰火腿燴意大利粉
$88
Penne with Wild Mushroom Sauce
香草野菌燴長通粉
$58
Eggs 蛋類
Two Eggs Prepared as You Like :
Scrambled, Fried, Poached or Boiled with
Your Choice of Ham, Sausage or Bacon
served with Toast and Hash Brown Potato
各式雙蛋 :
炒蛋，煎蛋，水波蛋或烚蛋配
火腿，香腸或煙肉伴多士及炸薯餅
$70
Sandwich & Burger 三文治及漢堡包
Monte Cristo Sandwich
瑞士扒火腿芝士三文治
$68
Grilled Ham and CHeese Sandwich
扒火腿芝士三文治
$58
Grand Lisboa Club Sandwich
新葡京公司三文治
$55
Prime Beef Hamburger
牛扒漢堡包
$62
Additional
Cheese +10
配芝士
Bacon +10
配煙肉
Fried Egg +10
配煎蛋
Jumbo Hot Dog served on Toasted Bun with Condiments
珍寶熱狗
$45
Portuguese Steak Sandwich
葡式牛扒包
$110
Macanese Charcoal Grilled Garlic Pork Chop on a Crispy Bun
澳門特式炭燒豬扒脆包
$52
Grilled Corned Beef and Cheese Sandwich
鹹牛肉芝士三文治
$52
Create Your Own Sandwiches on Home-made Bread to fill with
Bone Ham / Egg / Roasted Chicken / Tuna Fish / Bacon /
Pastrami / Roast Beef / Pickles / Mustard and Mayonnaise
Served with Lettuce / Sliced of Tomatoes / Cucumber / Onions
自選特包三文治
火腿 / 雞蛋 / 燒雞肉 / 吞拿魚 / 煙肉 / 黑椒牛肉 / 燒牛肉 /
酸瓜 / 芥末及沙律白汁
配生菜 / 蕃茄片 / 青瓜片 / 洋蔥
$62
Special Recommendation 特別推介
Grilled Tenderloin of Beef
served with Black Pepper Sauce,
Mushroom Sauce or Roast Garlic Gravy
牛柳
配黑椒汁 / 蘑菰汁 / 蒜味燒汁
$250
Grilled Lamb Chop
served with Roast Garlic and Rosemary Sauce
羊扒配香草蒜茸汁
$195
Grilled Pork Chop served with Onion Sauce
豬扒配洋蔥汁
$78
Combination of Grilled Seafood
with Roasted Potato and Seasonal Vegetables
扒海鮮大會
$125
Braised Ox-tail with Mashed Potato and Vegetables
紅酒燴牛尾配薯蓉及時蔬
$100
Mixed Grill with Mushroom Sauce
精選雜扒配蘑菰燒汁
$195
Grilled Spring Chicken with Vegetables and Gravy
扒法國春雞配時蔬及香濃燒汁
$105
Grilled Sirloin Steak
with Arugula and Parmesan on Hot Sizzling Plate
燒鐵皮西冷牛扒配芝士及野菜
$140
Roasted Crispy Salmon with Basil Salad
燒脆皮三文魚伴紫蘇香草沙律
$135
Portuguese & Macanese 葡國及澳門特式
Grilled King Prawns "Macanese Style"
澳門特式扒大蝦
$160
Pan-fried Sole Meuniere
served with Lemon Butter and Roasted Tomatoes
香煎龍脷魚配檸檬牛油汁伴燒蕃茄
$115
"Tacho" a Macanese Stew of Chicken, Pork,
Chinese Sausage and Seasonal Vegetables
澳門特式燴雜肉
$95
Braised Minced Beef with Shrimp Paste and Basil Sauce
蝦醬紫蘇香草免治牛肉飯
$95
Portuguese Baked Fillet of Seabass
with Olive and Tomato Sauce
葡國式焗鱸魚
$90
Baked Pork Chop with Fried Rice
葡京焗豬扒飯
$80
Chinese Delicacies 中國特式
Braised Pork Meat Ball with Shark's Fin
和風翅燴紅燒小丸子
$75
Braised Fish Puff with Chinese Green and Morel Mushroom
羊肚菌燴魚麵筋
$68
Braised Fish Fillet with Fresh Bean Curd Sheet
紅燒鮮竹魚柳
$140
Braised Bean Curd and Minced Pork
with Chili Sauce "Szechuan Style"
四川麻婆豆腐
$52
Double-boiled Minced Carp Balls
with Konnyaku Noodle in Casserole
濃湯鯪魚球芋絲煲
$68
Stewed Home-made Beef Brisket in Chu Hou Sauce
原汁柱候牛腩
$75
Salt and Pepper Spare Rib with a Touch of Garlic
蒜香肉排
$64
Sauteed Pork and Cabbage " Shanghainese Style"
上海回鍋肉
$56
Deep-fried Bean Curd with Chilli and Spicy Salt
避風塘炸豆腐角
$50
Seasonal Vegetable with Oyster Sauce
蠔油時菜
$32
Asian Special 亞洲特式
Vietnamese Rice Noodles with Sliced Raw Beef in Soup
越式生熟牛肉湯河粉
$80
Thai Style Baked Seafood Curry in Coconut with Rice
泰式椰香焗海鮮咖喱配飯
$110
Japanese Ramen with Fried Pork Chop in Thickened Broth
日式炸豬扒配豬骨濃湯拉麵
$90
Indian Beef Curry served with Basmati Rice
印度咖喱牛肉配香飯
$80
Crispy Fried Chicken in Basket (3 pcs)
黃金香酥炸雞件 (三件)
$128
Tandoori Chicken Legs with Salad and Mint Sauce
印度式燒雞腿配沙律及薄荷汁
$88
Hai-nan Chicken Rice
海南雞飯
$108
Indian Chicken Khas Avadh with Jeera Rice
印度式焗釀雞卷配咖喱汁和印度香飯
$75
Indian Pork Vindaloo with Basmati Rice
印度咖喱豬肉配香飯
$75
Rice & Noodles 飯麵
Rice Noodles with Brisket of Beef in Supreme Bouillon
清湯牛腩配河粉
$65
Braised E-Fu Noodles with Straw Mushrooms
乾燒伊麵
$58
Fried Noodles with Chicken in Black Bean
and Pepper Sauce
豉椒雞球炒麵
$60
Fried Rice Vermicelli with Diced Chicken and Salted Fish
咸魚雞粒炒米粉
$60
Fried Rice with Shrimps and Scallops "Fukien Style"
福州炒飯
$90
Fried "Chan Chuan" Rice Noodles with Seafood in
XO Chilli Sauce
XO醬海鮮炒陳村粉
$135
Fried Rice served with Shark's Fin, Conpoy and Bean Curd
瑤柱豆花魚翅撈飯
$215
"Dan Dan" Noodles with Preserved Vegetable and
Shredded Pork in Soup
雪菜肉絲擔擔麵
$48
"Cantonese" Fried Rice with Preserved Vegetable
梅菜皇廣東式炒飯
$68
Macanese Fried Rice in Whole Pineapple
澳門特式波蘿海鮮炒飯
$68
Fried Ho Fan, Noodle, "Undon" or Vermicelli with
Your Choice of Beef, Pork, Chicken or Vegetables
各式牛肉，肉絲，雞絲或雜菜配炒麵，烏冬，米粉或河粉
$58
Macanese Fried Vermicelli "Singaporean Style"
澳門式星洲炒米
$60
Noodles in Soup with Your Choice of One Accompaniment
Wontons / Shrimp Dumplings / Shrimps / Sliced Beef /
Cuttlefish Balls / Sliced Deep-fried Fish Rolls
各式湯麵
配雲吞 / 鮮蝦水餃 / 鮮蝦 / 牛肉 / 肉絲 / 雞絲 / 魚蛋 / 牛丸 / 墨魚丸 / 炸魚片
With One Choice of Ingredient
選擇任何一款配料
$52
With Two Choices of Ingredients
選擇任何兩款配料
$57
Fried Mung Bean Noodle with Shrimp Paste in Casserole
砂鍋馬拉盞叉燒炒瀨粉
$72
Fried Rice Noodle with Shredded Beef
鐵板牛柳絲炒河粉
$68
Dim Sum 點心
Steaned Dim Sum 蒸點
Shark's Fin & Scallop Dumplings
魚翅帶子海棠餃
$40
Steamed Pork Dumplings with Crab Roe
蟹子燒賣皇
$33
Steamed Barbecue Pork Buns
蠔皇叉燒包
$22
Steamed Glutinous Rice with Chicken and XO Sauce
XO醬珍珠雞
$22
Steam Superior Fresh Water Shrimp Dumplings
霸王淡水鮮蝦餃
$30
Steamed Rice Rolls filled with Shark's Fin and Seaweed
和風翅粉包
$30
Pan-Fried Dim Sum 煎點
Pan-fried Turnip Cake with Pork Floss
肉鬆香煎蘿蔔糕
$22
Pan-fried Glutinous Rice with Chicken and Shredded Conpoy
香煎珍珠雞
$22
Pan-fried Rice Flour In Home-made XO Chilli Sauce
秘製XO醬煎腸粉
$28
Deep-Fried Dim Sum 炸點
Special Vietnamese Spring Rolls
特式越南春卷
$28
Deep-fried Shrimps Coated with Mashed Taro
荔茸鳯尾蝦
$22
Chief's Recommendation 廚師推介
Steamed Dim Sum Combination
(One Piece Each For The Following Items)
Shark's Fin & Scallop Dumplings
Steamed Superior Fresh Water Shrimp Dumplings
Steamed Pork Dumplings with Crab Roes
Steamed Barcecued Pork Buns
Pan-fried Glutinous Rice with Chicken
Pan-fried Taro Cake with Shredded Conpoy
蒸點心拼盤(以下點心各壹件)
魚翅帶子海棠餃
霸王淡水鮮蝦餃
蟹子燒賣皇
蠔皇叉燒包
香煎珍珠雞
錦繡芋絲糕
$60
Chinese Barbecue 中式燒烤
Roasted Suckling Pig with Thai Herbs
泰皇金沙乳豬
$85
Barbecued Pork with Rose Flavoured Honey
玫瑰蜜汁叉燒
$65
Roasted Goose Stuffed with Wild Mushroom
野菌脆燒鵝
$80
Poached Chicken Marinted in Home-made Soya Sauce
醬汁皇豉油雞
$58
Poached Chicken Marinated in Supreme Broth
骨香貴妃雞
$58
Roasted Pork Belly
金牌脆皮火腩
$85
Marinated Beef Shank In Home-made Sweet Sauce
瑞士汁牛展
$52
Marinated Sliced Pork Knuckle with Vintage Yellow Wine
酒香粉皮手撕雞
$52
Shredded Chicken with Bean Sheet Pasta Tossed with Szechuan Sesame Sauce
麻香粉皮手撕雞
$52
Your choice of Any Two of the above Barbecued Items
All Chinese Barbecued Item can be served with Noodle /
Rice Vermicelli / Mung Bean Noodle / Rice Noodle or Steamed Rice
自選上列燒烤雙拼
以上品種均可配搭湯生麵 / 米粉 / 瀨粉 / 河粉或絲苗白飯
$90
Dessert 甜品
Choice of Cakes and Pastries
各式自製蛋糕，法式雜餅
$27
Seasonal Fruit Platter with Sherbet
鮮果碟配雪葩
$42
Choice of "Glace De France" Ice Cream or Sherbet
各式法國雪糕或雪葩
$30
Banana Split
Strawberry, Vanilla and Chocolate Ice Cream Garnished with
Banana Halves, Whipping Cream and Chocolate Sauce
熱浪快艇
草莓 , 雲呢嗱及朱古力雪糕伴鮮香蕉 , 朱古力汁及鮮忌廉
$50
Red Beans And Coconut Ice Cream
紅豆椰子雪糕
$55
Chocolate Mousse With Raspberry Coulis
朱古力奶凍
$32
Tiramisu
意大秉芝士甜凍
$40
Apple Pie
蘋果批
$28
A La Mode +12
伴雪糕
Lisboa Sundae
Chocolate and Coconut Ice Cream
with Peach in Syrup and Strawberries
葡京新地
朱古力及椰子雪糕配桃及草莓
$52
Ice Fire
Vanilla and Strawberry Ice Cream with Strawberries
雪在燒
雲呢嗱及草莓雪糕伴草莓
$48
Double-boiled Milk with Bird's Nest
燕窩燉奶
$32
Double-boiled Egg
燉蛋
$18
Double-boiled Milk And Ginger
薑汁燉奶
$18
Daily Special Chinese Sweet Syrup
是日糖水
$18
Beverage 飲品
Freshly Brewed Coffee / Espresso / Decaffeinated Coffee
香濃咖啡 / 特濃咖啡 / 特醇咖啡
$36
Cappuccino
意大利乳露咖啡
$46
Cafe au Lait
珍寶熱奶咖啡
$56
Cafe Latte
香滑奶啡
$46
Latte Macchiatto
滑奶特濃咖啡
$36
Tea of Your Choice from Our Tea Box
English Breakfast / Earl Grey / Ceylon Breakfast /Darjeeling / Camomile / Peppermint
精選名茶
英式早餐茶 / 伯爵紅茶 / 錫蘭早餐茶 / 大吉嶺茶 / 甘菊茶 / 薄荷茶
$32
"Dai Pai Dong" Tea with Mail
大排檔奶茶
$32
Ginseng Tea
花旗參茶
$50
Jumbo Iced Tea with Tapioca Pearls and Coconut Jelly
珍寶珍珠奶茶
$48
Jumbo Iced Tea with Coconut Jelly and Honey
蜜糖椰果奶茶
$48
Italian Hot Chocolate made from Valrhona, Combines Thickness, Smoothness and Power:
A Chocolate Lover's Dream
濃情蜜意佛羅倫斯熱朱古力
強濃度兼香滑之意式熱朱古力特飲
$65
Ovaltine / Horlicks / Fresh Milk
阿華田 / 好立克 / 鮮奶
$32
Ice "Chun To"
珍多冰
$38
Red Beans and Coconut Ice Cream Float
椰子雪糕紅豆冰
$55
Spanish Coffee
西班牙咖啡
$48
Irish Coffee
愛爾蘭咖啡
$68
Freshly Squeezed Fruit Juice
Apple / Orange / Honey Dew Melon / Water Melon / Carrot
各式鮮榨果汁
蘋果/香橙/蜜瓜/西瓜/甘笋
$38
Chillde Fruit Juice
Apple/Pineapple/Tomato
各式冰凍果汁
蘋果 / 菠蘿 / 蕃茄
$26
Fruit Punch
雜果賓治
$42
Milk Shakes or Floats of Your Choice
Vanilla / Chocolate / Strawberry / Coconut
各款奶昔或雪糕梳打
雲呢嗱 / 朱古力 / 草莓 / 椰子
$45
Frappuccino
Conoction of Coffee, Chocolate and Ice Cream
咖啡雪糕特飲
$60
Beer Selection
各式啤酒
Carlsberg / San Miguel / Tsingtao
嘉士伯 / 生力 / 青島
$30
Heineken / Foster's / Kirin / Budweiser / Corona /
Cuinness Stout / Beck's Beer / Stella Artois / Hoegaarden
喜力 / 科士打 / 麒麟 / 百威 / 墨西哥 / 健力士波打 / 貝克 / 斯泰拿 / 比利時啤酒
$34
Draught Beer selection
各式生啤
Heineken
喜力生啤
$35
Carlsberg
嘉士伯生啤
$30
Sangria
A Refreshing Drink made from Red Wine and Fresh Fruits (1 litre)
冰凍紅酒特飲 (1公升)
$125
All prices are subject to 10% service charge 以上價目需另加壹服務費
Chef's Recommendation
廚師推介
Appetizers
頭盤
Salad
沙律
Soup
湯類
Pasta
意大利粉
Eggs
蛋類
Sandwich & Burger
三文治及漢堡包
Special Recommendation
特別推介
Portuguese & Macanese
葡國及澳門特式
Chinese Delicacies
中國特式
Asian Special
亞洲特式
Rice & Noodles
飯麵
Dim Sum
點心
Chinese Barbecue
中式燒烤
Dessert
甜品
Beverages
飲品
Chef's Recommendation
廚師推介
Appetizers
頭盤
Deep-fried Shrimps with Fresh Coconut Salad "Thai Style"
泰式鮮椰絲炸蝦沙律
$58
Chilled Ox Tripe and Tongue in Spicy Oil "Sichuan Style"
四川夫妻肺片
$50
Main Course 熱盤
Indian Lamb Korma with Basmati Rice
印度腰果忌廉咖喱羊肉
$68
Rice Vermicelli in Hot and Sour Soup with Shredded
Chicken and Pork Roll "Thai Style"
泰式酸辣扎肉雞絲湯米粉
$60
Sauteed Chicken Ragout in Black Bean Sauce with
Braised Vegetables and Shanghainese Salted Pork
乾蔥豆豉雞配上海咸肉娃娃菜
$68
Sichuan Spicy Chicken
川香辣子雞
$60
E-fu Noodles with Shrimp and Basil in Casserole
鮮蝦紫蘇伊麵煲
$80
Stewed Eel with Pickled Vegetable, Shredded Pork and
Bean Curd in Casserole
咸酸菜海風鱔肉絲豆腐煲
$78
Open-faced Beef Burger with Provolone Cheese and
Cilanto-Arugula Pesto
牛肉漢堡配意大利芝士、野菜及香草醬
$98
Open-faced Chicken Burger Steak with Sun-dried Tomato
and Olive Pesto
雞肉漢堡扒配乾蕃茄、黑欖醬及野菜
$98
Grilled Argentina Beef Rib Steak
扒阿根廷肋眼牛排
$195
Appetizers 頭盤
Macanese Baked Crab Meat in Shell
澳門式釀蟹蓋
$85
Grilled Portuguese Sausage
燒葡國香腸
$40
Deep-fried Bacalhau Ball (Macanese)
炸馬介休球
$45
Pan-Fried Crabmeat and Shrimp Cake with Lemoulade Sauce
香煎蟹肉鮮蝦餅
$63
Norwegian Smoked Salmon Rolls served with
Green Apple Fennel Salad and Traditional Condiments
挪威煙三文魚卷配青蘋果芬奴沙律
$64
Your Choice of Satay
Chicken / Beef / Pork
串燒雞肉 / 牛肉 / 豬肉沙爹
$58
U.S Duck Legs Confit with Wild Mushroom and Green Salad
美國香蘇鴨腿配香草野菌及田園青菜沙律
$68
Japanese Style Mixed Lettuce Salad with
Tempura Shrimp and Spicy Sauce
日式天婦羅炸蝦伴野菜沙律配香辣醬汁
$58
Mango and Crab Fillet Salad Topped with Crab Roes
日式芒果蟹柳沙律伴蟹子
$60
Crispy Chicken Wings Flavoured with Mixed Spices
脆炸五香雞中翼
$50
Salad 沙律
Caesar Salad
凱撒沙律
$65
Your Choice of Additional Toppings
附加選擇
Grilled Chicken with Herbs +35
香草烤雞
Grilled Prawn +65
扒蝦
Chef Salad with Ham, Turkey, Roast Beef and CHeese
廚師沙律
$60
Crispy Garden Salad
田園沙律
$48
Thai Style Green Mango Salad
with Sliced Charcoal Grilled Pork Neck
泰式青芒果沙律伴炭燒豬頸肉
$62
Soup 湯類
Caldo Verde
葡國青菜湯
$32
French Gratinated Onion Soup The Traditional Way
法式洋蔥湯
$40
Shrimp Bisque served in a Sour Dough Bread
麵包焗蝦濃湯
$40
Cream of Tomato and Basil Soup
香草蕃茄忌廉湯
$32
Cream of Wild Mushroom Soup
野菌忌廉湯
$38
Chinese Soup of The Day
是日中式老火湯
$40
Pasta 意大利粉
Spaghetti Bolognaise
肉醬意大利粉
$58
Spaghetti with Napolitanine Sauce
拿破崙鮮茄汁火腿意大利粉
$65
Penne with Seafood Marinara Sauce
茄汁燴海鮮長通粉
$100
Spaghetti Alfredo
羅馬白汁磨菰火腿燴意大利粉
$88
Penne with Wild Mushroom Sauce
香草野菌燴長通粉
$58
Eggs 蛋類
Two Eggs Prepared as You Like :
Scrambled, Fried, Poached or Boiled with
Your Choice of Ham, Sausage or Bacon
served with Toast and Hash Brown Potato
各式雙蛋 :
炒蛋，煎蛋，水波蛋或烚蛋配
火腿，香腸或煙肉伴多士及炸薯餅
$70
Sandwich & Burger 三文治及漢堡包
Monte Cristo Sandwich
瑞士扒火腿芝士三文治
$68
Grilled Ham and CHeese Sandwich
扒火腿芝士三文治
$58
Grand Lisboa Club Sandwich
新葡京公司三文治
$55
Prime Beef Hamburger
牛扒漢堡包
$62
Additional
Cheese +10
配芝士
Bacon +10
配煙肉
Fried Egg +10
配煎蛋
Jumbo Hot Dog served on Toasted Bun with Condiments
珍寶熱狗
$45
Portuguese Steak Sandwich
葡式牛扒包
$110
Macanese Charcoal Grilled Garlic Pork Chop on a Crispy Bun
澳門特式炭燒豬扒脆包
$52
Grilled Corned Beef and Cheese Sandwich
鹹牛肉芝士三文治
$52
Create Your Own Sandwiches on Home-made Bread to fill with
Bone Ham / Egg / Roasted Chicken / Tuna Fish / Bacon /
Pastrami / Roast Beef / Pickles / Mustard and Mayonnaise
Served with Lettuce / Sliced of Tomatoes / Cucumber / Onions
自選特包三文治
火腿 / 雞蛋 / 燒雞肉 / 吞拿魚 / 煙肉 / 黑椒牛肉 / 燒牛肉 /
酸瓜 / 芥末及沙律白汁
配生菜 / 蕃茄片 / 青瓜片 / 洋蔥
$62
Special Recommendation 特別推介
Grilled Tenderloin of Beef
served with Black Pepper Sauce,
Mushroom Sauce or Roast Garlic Gravy
牛柳
配黑椒汁 / 蘑菰汁 / 蒜味燒汁
$250
Grilled Lamb Chop
served with Roast Garlic and Rosemary Sauce
羊扒配香草蒜茸汁
$195
Grilled Pork Chop served with Onion Sauce
豬扒配洋蔥汁
$78
Combination of Grilled Seafood
with Roasted Potato and Seasonal Vegetables
扒海鮮大會
$125
Braised Ox-tail with Mashed Potato and Vegetables
紅酒燴牛尾配薯蓉及時蔬
$100
Mixed Grill with Mushroom Sauce
精選雜扒配蘑菰燒汁
$195
Grilled Spring Chicken with Vegetables and Gravy
扒法國春雞配時蔬及香濃燒汁
$105
Grilled Sirloin Steak
with Arugula and Parmesan on Hot Sizzling Plate
燒鐵皮西冷牛扒配芝士及野菜
$140
Roasted Crispy Salmon with Basil Salad
燒脆皮三文魚伴紫蘇香草沙律
$135
Portuguese & Macanese 葡國及澳門特式
Grilled King Prawns "Macanese Style"
澳門特式扒大蝦
$160
Pan-fried Sole Meuniere
served with Lemon Butter and Roasted Tomatoes
香煎龍脷魚配檸檬牛油汁伴燒蕃茄
$115
"Tacho" a Macanese Stew of Chicken, Pork,
Chinese Sausage and Seasonal Vegetables
澳門特式燴雜肉
$95
Braised Minced Beef with Shrimp Paste and Basil Sauce
蝦醬紫蘇香草免治牛肉飯
$95
Portuguese Baked Fillet of Seabass
with Olive and Tomato Sauce
葡國式焗鱸魚
$90
Baked Pork Chop with Fried Rice
葡京焗豬扒飯
$80
Chinese Delicacies 中國特式
Braised Pork Meat Ball with Shark's Fin
和風翅燴紅燒小丸子
$75
Braised Fish Puff with Chinese Green and Morel Mushroom
羊肚菌燴魚麵筋
$68
Braised Fish Fillet with Fresh Bean Curd Sheet
紅燒鮮竹魚柳
$140
Braised Bean Curd and Minced Pork
with Chili Sauce "Szechuan Style"
四川麻婆豆腐
$52
Double-boiled Minced Carp Balls
with Konnyaku Noodle in Casserole
濃湯鯪魚球芋絲煲
$68
Stewed Home-made Beef Brisket in Chu Hou Sauce
原汁柱候牛腩
$75
Salt and Pepper Spare Rib with a Touch of Garlic
蒜香肉排
$64
Sauteed Pork and Cabbage " Shanghainese Style"
上海回鍋肉
$56
Deep-fried Bean Curd with Chilli and Spicy Salt
避風塘炸豆腐角
$50
Seasonal Vegetable with Oyster Sauce
蠔油時菜
$32
Asian Special 亞洲特式
Vietnamese Rice Noodles with Sliced Raw Beef in Soup
越式生熟牛肉湯河粉
$80
Thai Style Baked Seafood Curry in Coconut with Rice
泰式椰香焗海鮮咖喱配飯
$110
Japanese Ramen with Fried Pork Chop in Thickened Broth
日式炸豬扒配豬骨濃湯拉麵
$90
Indian Beef Curry served with Basmati Rice
印度咖喱牛肉配香飯
$80
Crispy Fried Chicken in Basket (3 pcs)
黃金香酥炸雞件 (三件)
$128
Tandoori Chicken Legs with Salad and Mint Sauce
印度式燒雞腿配沙律及薄荷汁
$88
Hai-nan Chicken Rice
海南雞飯
$108
Indian Chicken Khas Avadh with Jeera Rice
印度式焗釀雞卷配咖喱汁和印度香飯
$75
Indian Pork Vindaloo with Basmati Rice
印度咖喱豬肉配香飯
$75
Rice & Noodles 飯麵
Rice Noodles with Brisket of Beef in Supreme Bouillon
清湯牛腩配河粉
$65
Braised E-Fu Noodles with Straw Mushrooms
乾燒伊麵
$58
Fried Noodles with Chicken in Black Bean
and Pepper Sauce
豉椒雞球炒麵
$60
Fried Rice Vermicelli with Diced Chicken and Salted Fish
咸魚雞粒炒米粉
$60
Fried Rice with Shrimps and Scallops "Fukien Style"
福州炒飯
$90
Fried "Chan Chuan" Rice Noodles with Seafood in
XO Chilli Sauce
XO醬海鮮炒陳村粉
$135
Fried Rice served with Shark's Fin, Conpoy and Bean Curd
瑤柱豆花魚翅撈飯
$215
"Dan Dan" Noodles with Preserved Vegetable and
Shredded Pork in Soup
雪菜肉絲擔擔麵
$48
"Cantonese" Fried Rice with Preserved Vegetable
梅菜皇廣東式炒飯
$68
Macanese Fried Rice in Whole Pineapple
澳門特式波蘿海鮮炒飯
$68
Fried Ho Fan, Noodle, "Undon" or Vermicelli with
Your Choice of Beef, Pork, Chicken or Vegetables
各式牛肉，肉絲，雞絲或雜菜配炒麵，烏冬，米粉或河粉
$58
Macanese Fried Vermicelli "Singaporean Style"
澳門式星洲炒米
$60
Noodles in Soup with Your Choice of One Accompaniment
Wontons / Shrimp Dumplings / Shrimps / Sliced Beef /
Cuttlefish Balls / Sliced Deep-fried Fish Rolls
各式湯麵
配雲吞 / 鮮蝦水餃 / 鮮蝦 / 牛肉 / 肉絲 / 雞絲 / 魚蛋 / 牛丸 / 墨魚丸 / 炸魚片
With One Choice of Ingredient
選擇任何一款配料
$52
With Two Choices of Ingredients
選擇任何兩款配料
$57
Fried Mung Bean Noodle with Shrimp Paste in Casserole
砂鍋馬拉盞叉燒炒瀨粉
$72
Fried Rice Noodle with Shredded Beef
鐵板牛柳絲炒河粉
$68
Dim Sum 點心
Steaned Dim Sum 蒸點
Shark's Fin & Scallop Dumplings
魚翅帶子海棠餃
$40
Steamed Pork Dumplings with Crab Roe
蟹子燒賣皇
$33
Steamed Barbecue Pork Buns
蠔皇叉燒包
$22
Steamed Glutinous Rice with Chicken and XO Sauce
XO醬珍珠雞
$22
Steam Superior Fresh Water Shrimp Dumplings
霸王淡水鮮蝦餃
$30
Steamed Rice Rolls filled with Shark's Fin and Seaweed
和風翅粉包
$30
Pan-Fried Dim Sum 煎點
Pan-fried Turnip Cake with Pork Floss
肉鬆香煎蘿蔔糕
$22
Pan-fried Glutinous Rice with Chicken and Shredded Conpoy
香煎珍珠雞
$22
Pan-fried Rice Flour In Home-made XO Chilli Sauce
秘製XO醬煎腸粉
$28
Deep-Fried Dim Sum 炸點
Special Vietnamese Spring Rolls
特式越南春卷
$28
Deep-fried Shrimps Coated with Mashed Taro
荔茸鳯尾蝦
$22
Chief's Recommendation 廚師推介
Steamed Dim Sum Combination
(One Piece Each For The Following Items)
Shark's Fin & Scallop Dumplings
Steamed Superior Fresh Water Shrimp Dumplings
Steamed Pork Dumplings with Crab Roes
Steamed Barcecued Pork Buns
Pan-fried Glutinous Rice with Chicken
Pan-fried Taro Cake with Shredded Conpoy
蒸點心拼盤(以下點心各壹件)
魚翅帶子海棠餃
霸王淡水鮮蝦餃
蟹子燒賣皇
蠔皇叉燒包
香煎珍珠雞
錦繡芋絲糕
$60
Chinese Barbecue 中式燒烤
Roasted Suckling Pig with Thai Herbs
泰皇金沙乳豬
$85
Barbecued Pork with Rose Flavoured Honey
玫瑰蜜汁叉燒
$65
Roasted Goose Stuffed with Wild Mushroom
野菌脆燒鵝
$80
Poached Chicken Marinted in Home-made Soya Sauce
醬汁皇豉油雞
$58
Poached Chicken Marinated in Supreme Broth
骨香貴妃雞
$58
Roasted Pork Belly
金牌脆皮火腩
$85
Marinated Beef Shank In Home-made Sweet Sauce
瑞士汁牛展
$52
Marinated Sliced Pork Knuckle with Vintage Yellow Wine
酒香粉皮手撕雞
$52
Shredded Chicken with Bean Sheet Pasta Tossed with Szechuan Sesame Sauce
麻香粉皮手撕雞
$52
Your choice of Any Two of the above Barbecued Items
All Chinese Barbecued Item can be served with Noodle /
Rice Vermicelli / Mung Bean Noodle / Rice Noodle or Steamed Rice
自選上列燒烤雙拼
以上品種均可配搭湯生麵 / 米粉 / 瀨粉 / 河粉或絲苗白飯
$90
Dessert 甜品
Choice of Cakes and Pastries
各式自製蛋糕，法式雜餅
$27
Seasonal Fruit Platter with Sherbet
鮮果碟配雪葩
$42
Choice of "Glace De France" Ice Cream or Sherbet
各式法國雪糕或雪葩
$30
Banana Split
Strawberry, Vanilla and Chocolate Ice Cream Garnished with
Banana Halves, Whipping Cream and Chocolate Sauce
熱浪快艇
草莓 , 雲呢嗱及朱古力雪糕伴鮮香蕉 , 朱古力汁及鮮忌廉
$50
Red Beans And Coconut Ice Cream
紅豆椰子雪糕
$55
Chocolate Mousse With Raspberry Coulis
朱古力奶凍
$32
Tiramisu
意大秉芝士甜凍
$40
Apple Pie
蘋果批
$28
A La Mode +12
伴雪糕
Lisboa Sundae
Chocolate and Coconut Ice Cream
with Peach in Syrup and Strawberries
葡京新地
朱古力及椰子雪糕配桃及草莓
$52
Ice Fire
Vanilla and Strawberry Ice Cream with Strawberries
雪在燒
雲呢嗱及草莓雪糕伴草莓
$48
Double-boiled Milk with Bird's Nest
燕窩燉奶
$32
Double-boiled Egg
燉蛋
$18
Double-boiled Milk And Ginger
薑汁燉奶
$18
Daily Special Chinese Sweet Syrup
是日糖水
$18
Beverage 飲品
Freshly Brewed Coffee / Espresso / Decaffeinated Coffee
香濃咖啡 / 特濃咖啡 / 特醇咖啡
$36
Cappuccino
意大利乳露咖啡
$46
Cafe au Lait
珍寶熱奶咖啡
$56
Cafe Latte
香滑奶啡
$46
Latte Macchiatto
滑奶特濃咖啡
$36
Tea of Your Choice from Our Tea Box
English Breakfast / Earl Grey / Ceylon Breakfast /Darjeeling / Camomile / Peppermint
精選名茶
英式早餐茶 / 伯爵紅茶 / 錫蘭早餐茶 / 大吉嶺茶 / 甘菊茶 / 薄荷茶
$32
"Dai Pai Dong" Tea with Mail
大排檔奶茶
$32
Ginseng Tea
花旗參茶
$50
Jumbo Iced Tea with Tapioca Pearls and Coconut Jelly
珍寶珍珠奶茶
$48
Jumbo Iced Tea with Coconut Jelly and Honey
蜜糖椰果奶茶
$48
Italian Hot Chocolate made from Valrhona, Combines Thickness, Smoothness and Power:
A Chocolate Lover's Dream
濃情蜜意佛羅倫斯熱朱古力
強濃度兼香滑之意式熱朱古力特飲
$65
Ovaltine / Horlicks / Fresh Milk
阿華田 / 好立克 / 鮮奶
$32
Ice "Chun To"
珍多冰
$38
Red Beans and Coconut Ice Cream Float
椰子雪糕紅豆冰
$55
Spanish Coffee
西班牙咖啡
$48
Irish Coffee
愛爾蘭咖啡
$68
Freshly Squeezed Fruit Juice
Apple / Orange / Honey Dew Melon / Water Melon / Carrot
各式鮮榨果汁
蘋果/香橙/蜜瓜/西瓜/甘笋
$38
Chillde Fruit Juice
Apple/Pineapple/Tomato
各式冰凍果汁
蘋果 / 菠蘿 / 蕃茄
$26
Fruit Punch
雜果賓治
$42
Milk Shakes or Floats of Your Choice
Vanilla / Chocolate / Strawberry / Coconut
各款奶昔或雪糕梳打
雲呢嗱 / 朱古力 / 草莓 / 椰子
$45
Frappuccino
Conoction of Coffee, Chocolate and Ice Cream
咖啡雪糕特飲
$60
Beer Selection
各式啤酒
Carlsberg / San Miguel / Tsingtao
嘉士伯 / 生力 / 青島
$30
Heineken / Foster's / Kirin / Budweiser / Corona /
Cuinness Stout / Beck's Beer / Stella Artois / Hoegaarden
喜力 / 科士打 / 麒麟 / 百威 / 墨西哥 / 健力士波打 / 貝克 / 斯泰拿 / 比利時啤酒
$34
Draught Beer selection
各式生啤
Heineken
喜力生啤
$35
Carlsberg
嘉士伯生啤
$30
Sangria
A Refreshing Drink made from Red Wine and Fresh Fruits (1 litre)
冰凍紅酒特飲 (1公升)
$125
All prices are subject to 10% service charge 以上價目需另加壹服務費
English Menu - The Kitchen
The Kitchen
Set Lunch Main Menu
Executive Lunch 行政午餐
$208.00 per person
Selection of Salad at our Salad Bar 自選沙律吧
or 或
Caldo Verde (A Portuguese Classic) 葡式青菜湯
or 或
Cream of Tomato with Basil 香草蕃茄忌廉湯
* * *
Main Course From the Grill 燒烤主菜
U.S. Short Rib Boneless 美國去骨牛肋脊肉
or 或
Argentina Sirloin 阿根廷西冷
or 或
Norwegian Salmon Fillet 挪威三文魚柳
* * *
Almond Cake or Fruit Salad 精選杏仁餅或鮮果沙律
USDA Prime Sirloin Executive Lunch 美國牛排行政午餐
$298.00 per person
Selection of Salad at our Salad Bar 自選沙律吧
or 或
French Onion Soup the Traditional Way 傳統法式洋蔥湯
or 或
Caldo Verde (A Portuguese Classic) 葡式青菜湯
* * *
Main Course From the Grill 燒烤主菜
USDA Prime Sirloin 美國特級西冷
or 或
French Spring Chicken 法國燒春雞
or 或
Snapper 魚立 魚
* * *
Almond Cake or Fruit Salad 精選杏仁餅或鮮果沙律
Wagyu Beef Executive Lunch 澳洲和牛行政午餐
$398.00 per person
Selection of Salad at our Salad Bar 自選沙律吧
or 或
Cream of Corn 粟米忌廉湯
or 或
Cappuccino of Wild Mushroom 野菌湯
* * *
Main Course 主菜
Australian M7 Wagyu 澳洲七級和牛
or 或
Bla ck Pork Loin 黑豚肉排
or 或
Assorted Sushi 雜錦壽司
* * *
Almond Cake or Fruit Salad 精選杏仁餅或鮮果沙律
All Executive Lunch Sets are accompanied with Coffee or Tea
所有行政午餐均附送咖啡或茶
All prices are subject to 10% service charge 以上價目需另加壹服務費
Set Lunch Main Menu
Executive Lunch 行政午餐
$208.00 per person
Selection of Salad at our Salad Bar 自選沙律吧
or 或
Caldo Verde (A Portuguese Classic) 葡式青菜湯
or 或
Cream of Tomato with Basil 香草蕃茄忌廉湯
* * *
Main Course From the Grill 燒烤主菜
U.S. Short Rib Boneless 美國去骨牛肋脊肉
or 或
Argentina Sirloin 阿根廷西冷
or 或
Norwegian Salmon Fillet 挪威三文魚柳
* * *
Almond Cake or Fruit Salad 精選杏仁餅或鮮果沙律
USDA Prime Sirloin Executive Lunch 美國牛排行政午餐
$298.00 per person
Selection of Salad at our Salad Bar 自選沙律吧
or 或
French Onion Soup the Traditional Way 傳統法式洋蔥湯
or 或
Caldo Verde (A Portuguese Classic) 葡式青菜湯
* * *
Main Course From the Grill 燒烤主菜
USDA Prime Sirloin 美國特級西冷
or 或
French Spring Chicken 法國燒春雞
or 或
Snapper 魚立 魚
* * *
Almond Cake or Fruit Salad 精選杏仁餅或鮮果沙律
Wagyu Beef Executive Lunch 澳洲和牛行政午餐
$398.00 per person
Selection of Salad at our Salad Bar 自選沙律吧
or 或
Cream of Corn 粟米忌廉湯
or 或
Cappuccino of Wild Mushroom 野菌湯
* * *
Main Course 主菜
Australian M7 Wagyu 澳洲七級和牛
or 或
Bla ck Pork Loin 黑豚肉排
or 或
Assorted Sushi 雜錦壽司
* * *
Almond Cake or Fruit Salad 精選杏仁餅或鮮果沙律
All Executive Lunch Sets are accompanied with Coffee or Tea
所有行政午餐均附送咖啡或茶
All prices are subject to 10% service charge 以上價目需另加壹服務費
English Menu - Crystal Lounge & Deli
Crystal Lounge & Deli
Create Your Own Super Sandwich 自創特級三文治 $60
Anything in Display Counter You Name It and We Will Made It
我們的廚師會應要求配製 閣下所喜愛之三文治
Three Choice of Ingredients & Garnish
餡料及伴菜選擇 – 各3款
One Choice of Bread & Salad Dressing
配1款麵包及沙律汁
Additional Sumptuous Ingredients are Available in Display Counter at Your Choice
另備有多款特色配料於陳列櫃展示給 閣下作加添的選擇
Appetizers & Salad 精美頭盤及沙律
Crispy Garden Salad
田園沙律
$45
Grand Lisboa Salad
"新葡京"廚師沙律
$58
Your Choice of Dressing: Thousand Island / French / Italian / Soya Flavour And Blue Cheese.
以上沙律可配以千島汁、法國汁、意大利汁、豉味醬汁及藍芝士汁
Caesar Salad
凱撒沙律
$65
Additional 配 Fried Chicken Breast 香煎雞胸 +$35
Deep-fried Shrimp Toast Flavoured with Sesame
特式麻香蝦多士
$42
Deep-fried Bacalhau Dumplings
香炸馬介休球
$45
Your Choice of Satay - Chicken/ Beef/ Pork (1/2 dozen)
各式沙嗲-雞肉、牛肉或豬肉 (半打)
$55
French Fries or Crisscut Fries or Baked Garlic Bread
炸薯條或炸格仔薯或焗蒜茸包
$15
Baked Potato Skins with Beef, Lamb, Chicken and cheese
芝士焗薯皮配牛肉、羊肉及雞肉
$65
Crispy Chicken Wings Flavoured with Black Pepper
脆炸黑椒雞翼
$50
Soup 湯類
Cream of Mushroom Soup
蘑菇忌廉湯
$32
Shrimp Bisque Served in a Sour Dough Bread
麵包焗蝦濃湯
$38
Classic Blend of Potato Puree and Spinach with Portuguese Sausage
傳統葡國青菜薯茸湯
$32
Deli Favourite Selection 廚師精選
Grand Lisboa Club Sandwich
特式公司三文治
$62
Grilled "Reuben" Sandwich
扒"羅賓"芝士牛肉三文治
$65
Classic Grilled Ham and Cheese Sandwich
經典扒火腿芝士三文治
$56
Macanese Famous Fried Pork Chop Bun
澳門特式豬扒包
$52
Grilled Pepper Steak Sandwich
扒農夫牛柳包
$88
Jumbo Hot Dog
珍寶熱狗
$42
Monte Cristo Sandwich
瑞士扒火腿芝士三文治
$62
Beef Burger
牛扒漢堡包
$65
Additional 配 Cheese 芝士 +$10 , Bacon 煙肉 +$10 , Fried Egg 煎雞蛋 +$5
Beef Burger Open-faced with Provolone Cheese and Cilanto-Arugula Pesto
牛肉漢堡配意大利芝士、野菜及香草醬
$65
Fried Chicken Breast Sandwich in Bearnaise Sauce
香煎雞胸三文治配賓尼士汁
$100
Roasted Chicken Tikka in Pita Bread with Mango Chutney
印度式燒雞伴芒果醬配印度包
$55
Baked Mexican Tortillas Wraps Sandwich with Roasted Chicken and Cheese
墨西哥薄餅配燒雞及芝士
$58
Pan-Fried Mexican Tortillas Rolled with Pepper Steak and Avocado
煎墨西哥薄餅卷釀牛柳及牛油梨
$88
Fried Spicy Chicken Caesar Sandwich
香辣雞肉伴凱撒沙律三文治
$88
Fried Fish n' Chips with Tartar Sauce
香炸酥脆魚柳伴網形薯條配他他汁
$54
Smoked Salmon and Cream Cheese Croissant
法式牛角包配煙三文魚忌廉芝士
$58
Assorted Sausage Platter with Sauerkraut
雜肉香腸拼盤
$58
Baked Pastrami and Cheddar Cheese In French Bread
焗黑椒牛肉伴車打芝士配法式麵包
$58
Assorted Cheese Platter (4 Kinds of Cheese Selection from Our Chef)
廚師芝士拼盆
$108
Canada Cold Water Shrimps with Capers Mayonnaise in Pita Bread
加拿大蝦伴水瓜柳沙律汁配印度包
$55
Additional Sumptuous Ingredients are Available in Display Counter
另備有多款特色配料於陳列櫃展示給 閣下作加添的選擇
Crispy Pocket Sandwich 2 Pieces (1 Piece for Light Lunch or Tea Time)
夾脆皮三文治2件 (輕便午餐或下午茶小點- 1件)
Choice of Ingredients 配料選擇
Roasted Gammon Ham with Cheddar Cheese and Emmental
燒火腿伴芝士
$95 – 2pcs $62 – 1pc
Chicken Tikka Masala "Indian Style"
印度烤咖喱雞
$80 – 2pcs $54 – 1pc
Sautéed Minced Pork and Preserved Vegetable "Chinese Style"
中式榨菜肉鬆
$56 – 2pcs $43 – 1pc
Desserts 甜品
Fruit Tart of the Day
是日鮮果撻
$27
Seasonal Fresh Fruit Salad
鮮果沙律
$38
Home-made Cakes and Pastries
各式自製蛋糕
$27
Afternoon Tea Set for Two Persons
精選下午茶(兩位用)
$108
(Available from 3pm-6pm 下午三點至六點提供)
All prices are subject to 10% service charge and 5% tourism tax
所有價目需另加10%服務費及5%旅遊稅
Create Your Own Super Sandwich 自創特級三文治 $60
Anything in Display Counter You Name It and We Will Made It
我們的廚師會應要求配製 閣下所喜愛之三文治
Three Choice of Ingredients & Garnish
餡料及伴菜選擇 – 各3款
One Choice of Bread & Salad Dressing
配1款麵包及沙律汁
Additional Sumptuous Ingredients are Available in Display Counter at Your Choice
另備有多款特色配料於陳列櫃展示給 閣下作加添的選擇
Appetizers & Salad 精美頭盤及沙律
Crispy Garden Salad
田園沙律
$45
Grand Lisboa Salad
"新葡京"廚師沙律
$58
Your Choice of Dressing: Thousand Island / French / Italian / Soya Flavour And Blue Cheese.
以上沙律可配以千島汁、法國汁、意大利汁、豉味醬汁及藍芝士汁
Caesar Salad
凱撒沙律
$65
Additional 配 Fried Chicken Breast 香煎雞胸 +$35
Deep-fried Shrimp Toast Flavoured with Sesame
特式麻香蝦多士
$42
Deep-fried Bacalhau Dumplings
香炸馬介休球
$45
Your Choice of Satay - Chicken/ Beef/ Pork (1/2 dozen)
各式沙嗲-雞肉、牛肉或豬肉 (半打)
$55
French Fries or Crisscut Fries or Baked Garlic Bread
炸薯條或炸格仔薯或焗蒜茸包
$15
Baked Potato Skins with Beef, Lamb, Chicken and cheese
芝士焗薯皮配牛肉、羊肉及雞肉
$65
Crispy Chicken Wings Flavoured with Black Pepper
脆炸黑椒雞翼
$50
Soup 湯類
Cream of Mushroom Soup
蘑菇忌廉湯
$32
Shrimp Bisque Served in a Sour Dough Bread
麵包焗蝦濃湯
$38
Classic Blend of Potato Puree and Spinach with Portuguese Sausage
傳統葡國青菜薯茸湯
$32
Deli Favourite Selection 廚師精選
Grand Lisboa Club Sandwich
特式公司三文治
$62
Grilled "Reuben" Sandwich
扒"羅賓"芝士牛肉三文治
$65
Classic Grilled Ham and Cheese Sandwich
經典扒火腿芝士三文治
$56
Macanese Famous Fried Pork Chop Bun
澳門特式豬扒包
$52
Grilled Pepper Steak Sandwich
扒農夫牛柳包
$88
Jumbo Hot Dog
珍寶熱狗
$42
Monte Cristo Sandwich
瑞士扒火腿芝士三文治
$62
Beef Burger
牛扒漢堡包
$65
Additional 配 Cheese 芝士 +$10 , Bacon 煙肉 +$10 , Fried Egg 煎雞蛋 +$5
Beef Burger Open-faced with Provolone Cheese and Cilanto-Arugula Pesto
牛肉漢堡配意大利芝士、野菜及香草醬
$65
Fried Chicken Breast Sandwich in Bearnaise Sauce
香煎雞胸三文治配賓尼士汁
$100
Roasted Chicken Tikka in Pita Bread with Mango Chutney
印度式燒雞伴芒果醬配印度包
$55
Baked Mexican Tortillas Wraps Sandwich with Roasted Chicken and Cheese
墨西哥薄餅配燒雞及芝士
$58
Pan-Fried Mexican Tortillas Rolled with Pepper Steak and Avocado
煎墨西哥薄餅卷釀牛柳及牛油梨
$88
Fried Spicy Chicken Caesar Sandwich
香辣雞肉伴凱撒沙律三文治
$88
Fried Fish n' Chips with Tartar Sauce
香炸酥脆魚柳伴網形薯條配他他汁
$54
Smoked Salmon and Cream Cheese Croissant
法式牛角包配煙三文魚忌廉芝士
$58
Assorted Sausage Platter with Sauerkraut
雜肉香腸拼盤
$58
Baked Pastrami and Cheddar Cheese In French Bread
焗黑椒牛肉伴車打芝士配法式麵包
$58
Assorted Cheese Platter (4 Kinds of Cheese Selection from Our Chef)
廚師芝士拼盆
$108
Canada Cold Water Shrimps with Capers Mayonnaise in Pita Bread
加拿大蝦伴水瓜柳沙律汁配印度包
$55
Additional Sumptuous Ingredients are Available in Display Counter
另備有多款特色配料於陳列櫃展示給 閣下作加添的選擇
Crispy Pocket Sandwich 2 Pieces (1 Piece for Light Lunch or Tea Time)
夾脆皮三文治2件 (輕便午餐或下午茶小點- 1件)
Choice of Ingredients 配料選擇
Roasted Gammon Ham with Cheddar Cheese and Emmental
燒火腿伴芝士
$95 – 2pcs $62 – 1pc
Chicken Tikka Masala "Indian Style"
印度烤咖喱雞
$80 – 2pcs $54 – 1pc
Sautéed Minced Pork and Preserved Vegetable "Chinese Style"
中式榨菜肉鬆
$56 – 2pcs $43 – 1pc
Desserts 甜品
Fruit Tart of the Day
是日鮮果撻
$27
Seasonal Fresh Fruit Salad
鮮果沙律
$38
Home-made Cakes and Pastries
各式自製蛋糕
$27
Afternoon Tea Set for Two Persons
精選下午茶(兩位用)
$108
(Available from 3pm-6pm 下午三點至六點提供)
All prices are subject to 10% service charge and 5% tourism tax
所有價目需另加10%服務費及5%旅遊稅
Subscribe to:
Posts (Atom)