A LATINO X’MAS MENU
22nd
December 2003
Royal Thai Platter
A Combination
of Fragrant Pandan Chicken, Exotic Thai Fish Cake,
Chicken Maho
with Pineapple and Mee Grob in Thai Petit Cup
Present By:
Chef Ms. Saowalak Thongnuang - Thai Chef of Teluk Bayan Thai Restaurant
The Nyonya Says “Quack,
Quack”
Traditional
Tea Smoked Duck Soup with Salted vegetables, Fatt Choy & Dried Scallops
Present By:
Chef Mok Tai Heng – Executive Chef of Bayview Beach Resort Penang
Over Baked King Cod Fish
Topped with
Green Apple and Walnut Served On Calvados Glaze
Present By:
Chef Jean Marc Veron – Executive Chef of Equatorial Hotel Penang
The Last Emperor
Freshly Grown
Pearl Cauliflower, Ruby Wolfberry, Wild Portabella Mushroom
Served with
Golden Pumpkin Puree
Present By:
Chef Adolf Tan Seong Pin – Chinese Chef of Grand Plaza Parkroyal Penang
Oriental Wok Grilled Abalone
Served with
Fresh Enoki Mushroom and Tau Mew Vegetables in Superior Sauce
Present By:
Chef Andy Leong Siew Fye – Ex. Chinese Chef of The Northam All Suite,
Penang
P. Ramli “Ostrich Kebab”
Marinated
Ostrich with Local Spiced Served with Onion, Cucumber,
Compress Rice
and Home Made Traditional Peanut Sauce
Present By:
Chef Andy Oh Thye Peng – Executive Chef of Grand Plaza Parkroyal Penang
Blachan Fried Rice "A La
Gurney "
Fried Rice
with Shrimps Paste Served with Assorted Julienne Vegetables,
Chicken fillet
& Cashew nuts
Present By:
Chef Ong Ah Lye – Asian Chef of Gurney Hotel Penang
X’mas Yule Log
Christmas Log
Cake served the Traditional way
Present By: Chef Bruce Lee Chee Onn
PJK, PJM – Chef / Principal of Culinary Arts Centre
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