Menu : Bamboo Lagoon Restaurant

SAVOURING FROM THE KITCHENS OF ASIA

THE BREAD COUNTER

1) Fruit Rolls
2) Ensaymada with sugar & butter
3) Pandesal Rolls with crumbs
4) Coconut Rolls
5) Raisin Sweet Bread
6) Soft Rolls

SALAD COUNTER
 Thai Mixed Seafood Salad of shrimps, squids and mussels with red onion, baby celery, tomato, red chili, garlic, spring onion, fish sauce, lemon juice, palm sugar and fresh coriander leaves.
 Pilipino Chicken Macaroni Salad with carrots, mayonnaise, pineapple, sweet pickle relish, raisins and salt.
 Sweet Green Mango & Fresh Tuna in vinegar ginger dressing with mild chili flavor.
 Gado-Gado (Indonesian Steamed Vegetables Salad) with long beans, white cabbage, tomato, cucumber, spinach, potato, boiled egg, tofu, sweet peanut sauce and fried slice shallot.
 Beef Terriyaki Salad: Char-grilled beef, cucumber, carrot, white cabbage, snow peas, sesame seed, teriyaki dressing.
 Chinese Dried Bean Curd Stick Salad with shitake mushroom, carrots, red and green capsicum, sugar, sesame oil, soy sauce and sesame seeds.
 Thai Papaya Salad with garlic shallots, red chili, salt, long beans, tomatoes, fish sauce, sugar, lime juice and roasted peanuts.
 Spinach with Roasted Sesame Dressing with sugar Japanese soy sauce, dashi and same seed paste.


ASSORTED SAMBAL
 Sambal Kecap with red chili, garlic, dark soy sauce, tamarind juice, deep fried onions and water.
 Hot Tomato Sambal with chili sauce, salt, fish sauce and fresh coriander.
 Cucumber Sambal with garlic, fennel seeds, sugar, salt, shallot and vinegar.


Fresh Garden Vegetables in Individual Glass Bowls
 Assorted lettuce leaves, tomato wedges, sliced cucumber, onion rings, julienne carrots, sliced red/green pepper, spring onion and lemon wedges.

Dressings
 Thousand Island Dressing: Mayonnaise, sweet chili sauce, tomato ketchup, chopped red and green pepper.
 Bamboo Lagoon Dressing: Blended onion, fresh coriander, lemon juice, corn oil, sugar, salt and pepper.
 Spicy Asian Dressing: Palm vinegar, chilli, black pepper, shallot, coriander, garlic and salt.
 Lemon Grass and Lime Vinaigrette: Lime juice, sesame oil, lemon grass, garlic, sugar, salt and pepper.

ASIAN TAPAS
With choices of 2 varieties everyday

 Rice Paper Spring Rolls with rice noodles, boiled eggs, sweet basil, coriander leaves, mint leaves, carrots, cucumber, lime rind and sweet chili sauce.
 Greenleaf Mussels with Kimchi
 Mango, cucumber and carrot salad in Wonton Parcels
 Steamed Oyster on Shell with Spicy Dressing
 Sugarcane skewers with chicken lemon leaves
 Grilled Sushi Rice with Mango Salsa with shitake mushroom, mango, wakame, teriyaki sauce and tuna.
 Kimchi and Chicken Skewer with cucumber.

Hot Appetizers
With choices of 4 varieties everyday

 Chicken Wings with oyster sauce, lemon grass, garlic, chili sauce, honey, oil, salt and pepper.
 Vegetable Spring Rolls with bean vermicelli, onion, cabbage, carrots, mushroom, sugar, soy bean oil and seasoning.
 Bala-bala Campur Udang: White cabbage, carrots, cabbage, taro, onion, spring onion and prawns in light batter.
 Money Bags: Wonton skin stuffed with shrimps, carrots, coriander leaves, eggs, salt and pepper.
 Assorted Roots Vegetable (taro, sweet potato, carrots and onion) with fresh coriander, salt and pepper.
 Banana Fritters with black and white sesame seeds in light batter.
 Sweet Corn Fritters with onion, coriander leaves, salt and pepper in light batter.
 Thai Fish Cake with fish sauce, eggs, fresh coriander leaves, red curry paste, red chilies, lemon leaves, lemon grass and spring onions.
 Chicken in Pandan Leaf with oyster sauce, garlic, chili sauce, honey, oil, salt and pepper.
 Shrimp Crackers with tapioca flour, garlic, salt and pepper.


STEAMBOAT STATION

FROM THE FLAT GRILL
Speciality Live Cooking

Sauces
 Balsamic vinegar with chopped lemon grass
 Apple vinegar with chili, shallot, coriander, salt and pepper
 Hot chili sauce
 Sweet chili sauce
 Soya sauce with Chinese chives
 Light soy sauce with coriander
 Chili Paste
 Chili Fish Sauce
 Sambal Oelec
 Sweet Soy Sauce

SOUP STATION
 Tom Yam Kung
With a choice of non-spicy, mild or extra hot flavor.


Condiments
 Sliced Mushroom
 Fresh coriander
 Spring onion
 Boiled Shrimps
 Boiled Squid Rings
 Boiled Clams

 Chicken Tinola
With shredded green papaya, ginger, ground black pepper and fish sauce.

 Beef Soup
With a choice of condiments.

Condiments
 Beef Meat Balls
 Baby Bok Choy
 Bean Sprouts
 Chinese Cabbage
 Glass Noodles
 Egg Noodles
 Spinach Noodle
 Ramen Noodles


CARVING STATION changed daily
 Asian Roasted Lamb Leg marinated with special herbs and Spices from far eastern countries served with variety of sauce and dipping sauces:
 Sambal Oelec
 Sweet soy sauce with chili
 Chili Paste
 Thai curry sauce
Or
 Whole Baked Snapper wrapped in Banana leaf with Galangal, lemon grass and lime.


MAIN COURSE SPECIALITIES
 Steamed Rice with Asian herbs
 Thai Pineapple Fried Rice with chicken breast, shallot, rice, soya sauce, bell pepper, cucumber.
 Chap-Chay: Sautéed carrot, cauliflower, baby corn, onion, spring onion, tomato, garlic, corn starch, chicken stock, salt and pepper.
 Thai Sweet Chili Chicken with Cashews with fresh coriander leaves, sesame oil, garlic, peanut oil, rice vinegar and lime juice.
 Pilipino Beef Estofado with green beans, sweet potato, banana, red and green capsicum, bay leaf, tomato paste, sugar, garlic, onion, salt and pepper and spices.
 Mixed Seafood in Green Curry Sauce with coconut milk, baby corn, baby eggplant, string beans, sweet basil, lime leaves, fish sauce, palm sugar and chilies.
 Lamb Tongseng (Tongseng Kambing) lamb ribs, white cabbage, lemon grass, galangal, lemon leave, clove, coconut milk, sweet soy sauce, tomato, bird chili, sugar, garlic, shallot, candle nut, coriander seed, turmeric powder.
 Baby Squid in Coconut Cream with green papaya, sautéed with ginger, onion, garlic, tomato, red and green pepper, vinegar and ground black pepper.
 Braised Duck with Sichuan Pepper Corns with shiitake mushrooms, garlic, fresh ginger and char siu sauce.
 Beef Teriyaki Sauce with soy sauce, sugar, ginger, garlic, onion, pineapple and white sesame seeds.


CHINESE SPECIALITIES STATION
 Roasted Duck
Rolled in pancake wrapper, with hoi sin sauce, cucumber and onion leeks.
 Barbecue Chicken Sausages (Spicy)
 Barbecue Chicken Sausages (Non-spicy)
 Barbecue Whole Marinated Chicken (or Hainan Chicken)

Mixed Chinese Dim Sum and Siomai
 Chicken Dimsum with button mushrooms, bamboo shoots, carrots, sesame oil, salt and pepper.
 Seafood Siomai with shrimps, squid, red pepper, sugar, sesame oil, salt and pepper.
 Vegetable Dimsum with bok choy, carrots, bamboo shoots, tomato, sesame oil, salt, pepper and sugar.
 Beef Dimsum with shitake mushroom, bamboo shoots, carrots, sugar, oyster sauce, sesame oil, salt and pepper.
 Shrimp Siomai with wheat flour, fish meat, onion, cabbage, seasoning and veg. oil.
 Xia Gao with white eggs, shrimps and salt.
 Siopao buns stuffed with chicken.

SUSHI BAR
 Assortments of Sushi, Sashimi and Maki Rolls
 Assortments of Special Maki Rolls

Condiments
 Pickled Ginger
 Wasabi
 Soy Sauce

Japanese Salad Selections
With choices of 6 varieties everyday
 Maguro Tataki: Seared tuna marinated with lemon juice and soy sauce, top with Katsuboshi and spring onion.
 Maguro Tataki with Avocado in Vegi Salsa: Seared tuna, cucumber, red onion, Takuan and tomato.
 Tako Salad (Octopus) with wakame, cucumber, sesame seeds, vinegar, sugar and salt.
 Inggen Salad (Green Beans) with sesame seeds, soy sauce, mirin, sugar and peanut cream.
 Somen Salad with renken kaiso, miso paste, soy sauce, sugar and sesame oil
 Avocado and Mango Salad with cucumber, kani (crab sticks), tobiko (flying fish eggs), and Japanese mayonnaise.
 Ebi Furai Salada: (Breaded Shrimps Salad) with mixed lettuce, salt, ground black pepper, Japanese mayonnaise, tongkatsu sauce and sweet chili sauce.
 Kani Salada: Crabstick, cucumber, carrots, mayonnaise and orange tobiko.
 Yaki Nasu Salada: Eggplant, shitake mushroom, katsuboshi, soy sauce, mirin and hondashi.
 Raiken Kaiso Salada: Mixed fried fish, mixed fresh vegi, miso dressing, mirin and sesame seeds.
 Moyashi Salada: Bean sprouts, carrots, snow peas, red onions, sesame seeds and sesame oil.
 Edamame: Boiled fresh soy beans


TEPPANYAKI STATION
 Chicken Thigh
 Beef Tenderloin
 Lobster
 Beef Sate
 Chicken Sate
 Salmon
 King Fish
 Asstd. Baby Fish
 Shrimps (skin on)
 Scampi


Sauces
 Peanut Satay Sauce
 Hot Chili Sauce
 Garlic Lemon Butter
 Teriyaki Sauce
 Ginger Sauce
 Lemon Wedges
 Sweet Chili Sauce


MONGOLIAN BARBECUE
Stir Fry Station

 Selection of Seasonal Vegetables:
Bean sprout, mushrooms, carrots, snow peas, celery, onion, white cabbage, red and green pepper, red chili, bok- choi, bean sprout, onion slices and baby corn.

 Selection of Noodles:
Udon noodles, white ramen noodles, brown ramen, egg noodles and spinach noodles.

 Selection of Meat and Seafood:
Thin slices of beef tenderloin, sliced chicken breast, squid rings and shrimps.


Condiments
 Corn Oil
 Butter
 Garlic
 Chili
 Sesame Oyster Sauce


TEMPURA STATION
 Prawns
 Squid Rings
 Tofu
 Assorted Vegetables


Sauces
 Tempura Sauce
 Sweet Chili Sauce


DESSERT COUNTER
VARIETY OF ASIAN EXOTIC FRESH FRUITS COUNTER
6 SELECTIONS OF ASIAN FLAVORED ICE CREAM

 Mango Sorbet
 Leeches Sorbet
 Strawberry Sorbet
 Lemon Grass Sorbet
 Passion Fruit Sorbet
 Banana Ice Cream
 Coconut Ice Cream
 Chocolate Ice Cream
 Vanilla Ice Cream


SWEET CORNER:
 Angel “green tea mousse cake”
 Bounty “vanilla mousse with coconut filling
 Rice pudding mango
 Papaya Tatin Tart with ginger
 Tup Tim Grop
 Tropical stolen with coconut
 Cream brulee leeches
 Nagasaki “Jackfruit rice flour and coconut milk”
 Brown sugar jelly “palm sugar, coconut milk and banana”
 Tropical fruit salad
 Whipped cream


INDIVIDUAL GLASSES:
 Lime panna cotta
 Chestnut mousse with spicy crumble

HOT DESSERTS:
 Seasonal roasted fruit with crumble