KITCHEN ART BRASSERIE
MENU BUFFET
HI TEA A
(subject to change at chef’s discretion and without prior notice)
GARDEN SALAD
4 TYPE OF GARDEN LETTUCE:
LOLLOROSSA, RADICCHIO, ROMAINE AND GREEN CORAL
GRATED CARROT, CUCUMBER, CAPSICUM, ONION RING, CHERRY TOMATO, CORN KERNEL
DRESSINGS AND CONDIMENTS
HOMEMADE PICKLED SHALLOT, SESAME SEED AND CRUSTED NUT
THOUSAND ISLAND, CAESAR DRESSING, ITALIAN VINAIGRETTE,
ROASTED SESAME DRESSING, HONEY SOYA DRESSING
BALSAMIC VINEGAR AND OLIVE OIL
3 TYPES OF FRUITS PICKLED, ASSORTED CRACKER
2 TYPE COMPOUND SALAD, 2 TYPE MALAYSIAN SALAD
NYONYA ROJAK (FRESH FRUITS WITH CONDIMENTS)
PARSEMBOR
SOUP - WK
CREAMY PUMPKIN SOUP
WITH BREAD LOAFS, BREAD ROLLS, BUTTER AND MARGARINE
NOODLE ACTION LIVE - KAB
LAKSA JOHORE
SATAY AYAM & SATAY DAGING
WITH CUCUMBER, ONION AND RICE CAKE
STALL 1 - PK
ASIAN SAVOURIES
TAHU BAKAR AND TAHU SUMBAT
STALL 2 - WK
ROASTED CHICKEN
WITH GARDEN VEGETABLE & AU JUS
KID’S STATION STALL 3 - WK
PIZZA ANCHOVIES
JAPANESE CHICKEN CURRY PIZZA
CHICKEN NUGGET FILLET, SAMOSA
CHOCOLATE FOUNTAIN WITH CONDIMENTS
CARAMELIZED POPCORN
7|M e n u P r o m o t i o n 2 0 1 9 July
STALL 4
APAM AND APAM BALIK
HOT DISHES
TOM YAM FRIED SPAGHETTI-MK
FRIED RICE WITH SILVER ANCHOVIES-CK
BREADED CALAMARI FRITTER WITH JAPANESE BREADCRUMB-WK
OVEN BAKED FISH FILLET WITH CREAMY SPINACH LEMON BUTTER SAUCE-WK
INDIAN KASHMIRI MUTTON-MK
WOK-FRIED SESAME MARMAIT CHICKEN-CK
BEEF LASAGNE-WK
MADRAS CRAB CURRY-MK
BRAISED MUSHROOM AND “SANG KAN” WITH SEASONAL VEGETABLES-CK
DESSERTS
FRESH CUT TROPICAL FRUITS
ASSORTED NYONYA KUIH
ICE KACANG WITH CONDIMENTS
ICE CREAM WITH CONDIMENTS:
STRAWBERRY, VANILLA, CHOCOLATE & RAINBOW
CHOCOLATE SLICE, MOUSSE CAKE SLICE, FRUIT TARTLET, CHOUX PUFF
MACAROON 2 TYPE
WHOLE CAKE 1 TYPE
ON LAZY SUSAN IN SHOOTER CUP & GLASS -
CRYSTAL GELEE, CRÈME CARAMEL, SAGO GULA MELAKA,
AGAR-AGAR PANDAN, CHOCOLATE MOUSSE
CHINESE RED BEAN PORRIDGE – HOT CLAYPOT
BREAD BUTTER PUDDING - HOT
CHILLED LONGAN BEANCURD - COLD
8|M e n u P r o m o t i o n 2 0 1 9 July
KITCHEN ART BRASSERIE
MENU BUFFET
HI TEA B
(subject to change at chef’s discretion and without prior notice)
GARDEN SALAD
4 TYPE OF GARDEN LETTUCE:
LOLLOROSSA, RADICCHIO, ROMAINE AND GREEN CORAL
GRATED CARROT, CUCUMBER, CAPSICUM, ONION RING, CHERRY TOMATO, CORN KERNEL
DRESSINGS AND CONDIMENTS
HOMEMADE PICKLED SHALLOT, SESAME SEED AND CRUSTED NUT
THOUSAND ISLAND, CAESAR DRESSING, ITALIAN VINAIGRETTE,
ROASTED SESAME DRESSING, HONEY SOYA DRESSING
BALSAMIC VINEGAR AND OLIVE OIL
3 TYPES OF FRUITS PICKLED, ASSORTED CRACKER
2 TYPE COMPOUND SALAD, 2 TYPE MALAYSIAN SALAD
NYONYA ROJAK (FRESH FRUITS WITH CONDIMENTS)
PARSEMBOR
SOUP - WK
CREAM OF MUSHROOM SOUP
WITH BREAD LOAFS, BREAD ROLLS, BUTTER AND MARGARINE
NOODLE ACTION LIVE - KAB
LAKSA SARAWAK
SATAY CHICKEN, SATAY BEEF
WITH CUCUMBER, ONION AND RICE CAKE
STALL 1 - PK
CHAR STATION
MEE/BEEHOON/KWAY TEOW AND LOH SEE FUN
MAGGIE SOUP AND GORENG WITH CONDIMENT
STALL 2 - WK
OREGANO ROASTED CHICKEN
WITH GARDEN VEGETABLE & AU JUS
KID’S STATION STALL 3 - WK
PIZZA PRIMAVERA
PIZZA CHICKEN PEPPER
CHICKEN NUGGET FILLET, SAMOSA
CHOCOLATE FOUNTAIN WITH CONDIMENTS
CARAMELIZED POPCORN
9|M e n u P r o m o t i o n 2 0 1 9 July
STALL 4
APAM INDIAN AND APAM BALIK
HOT DISHES
VEGETARIAN SPAGHETTI IN MILD TOMATO SAUCE
PAELLA RICE WITH SEAFOOD
ROASTED LAMB WITH ROSEMARY & GARLIC SAUCE-WK
LEMONGRASS INFUSED CALAMARI FRITTER-WK
THAI CRISPY FISH FILLET WITH CHILI TAMARIND SAUCE –CK
AYAM GORENG BEREMPAH-MK
STIR-FRIED MUSSELS WITH DRIED CHILLI-MK
SIEW PAK CHOY WITH BLACK MUSHROOM IN GARLIC OYSTER SAUCE-CK
WOK FRIED OYSTER BEEF WITH SPRING ONION-CK
DESSERTS
FRESH CUT TROPICAL FRUITS
ASSORTED NYONYA KUIH
ICE KACANG WITH CONDIMENTS
ICE CREAM WITH CONDIMENTS:
STRAWBERRY, VANILLA, CHOCOLATE & RAINBOW
CHOCOLATE SLICE, MOUSSE CAKE SLICE, FRUIT TARTLET, CHOUX PUFF
MACAROON 2 TYPE
WHOLE CAKE 1 TYPE
ON LAZY SUSAN IN SHOOTER CUP & GLASS -
CRYSTAL GELEE, CRÈME CARAMEL, SAGO GULA MELAKA,
AGAR-AGAR PANDAN, CHOCOLATE MOUSSE
BUBUR KACANG HIJAU – HOT CLAYPOT
BREAD BUTTER PUDDING - HOT
CHILLED SEA COCONUT & SAGO - COLD
10 | M e n u P r o m o t i o n 2 0 1 9 July
