RAMADHAN MENU BUFFET UPM L'APPRENTI RESTAURANT

Today menu : 26 July 2012

Appetizer / Salad
Acar Buah, Kerabu Jantung Pisang, Kerabu Pucuk Paku, Kerabu Mangga Muda, Salted Fish, Pickle Fish, Rojak Buah, Papadom, Keropok Lekor, Kurma, Ulam -Ulam, Achar Tomato, Bendi Berempah, Slad Campuran, Pechal Jawa, Sambal Jawa

Sambal
Air Assam, Cili Padi dan Kicap, Sambal Belachan, Budu, Tempoyak, Sweet Chilli Sauce, Peanut Sauce, Thousand Island

Soup
Tulang Kambing bryani style
Mushroom

Hot Main Dishes
Garlic Fried Rice
Steam White Rice
Bubur Lampuk
Ayam Perchik
Black Pepper Beef Chinese Style
Tandory Fish Fillet
Mushroom Egg omelette
Okra Tempura with Lime Chilli Sauce
Baby Kailan with Garlic Soya Sauce
Assam Pedas Pari
Lamb Dhalca
Squid Sambal Petai
Pajery Nenas

Stall Beverage
Nescaffe, Bnadung, Teh Tarik, Air Tebu

Stall Pasta
Spagheti Bolognaise and Fettucinni Marinara

Stall Kway Teow
Penang Char Kway Teow

Stall Ikan Bakar
Pari, Tenggiri, Sotong, Mackeral

CARVING STATION
Lamb Leg with Bryani Rice

Lok-Lok Station
with chilli and sweet soya sauce
Sushi selection

Pastries
Selection of Cake
Goreng Pisang, Cempedak dan Ubi Keledek
Mousse and French Pastries
Bubur Jagung, Bubur Kacang
Malay Kueh
Ice Cream
Triffle
Cut Fruits

CAPITAL INVESTMENT OPPURTUNITY IN FOOD AND BEVERAGE BUSINESS

The best Food and Beverage logistic location

Introduction:


The only prime location in Malaysia and best of the best tourism sport and the most alive capital throughout the Malaysian state. The concept will feature fresh seafood and live cooking in the restaurant. Open terrace for the lounge outlets and smell free sea breeze.


Along the seafront sidewalk and must a visit location tourism after built. Looking for the investor and partner for this dream projects and a visible outlook ROI within a short period of time forecast.


Enhance the beautiful South China Sea, and the friendly people with vibrant party atmosphere. The place design according the lifestyle suite.


As such the sounds look as good as story, and looking forward for make it reality. Can arrange the presentation management proposal anytime.

Chef Kadir

Today set Lunch March 2nd Lapprenti Restaurant

APPETIZER

Marinated Poached Salmon Tim bale

Cucumber, salad greens & lime honey chive dressing

SOUP

Cream of Vegetables with Garlic Crouton

MAIN COURSE

Oven roasted Chicken Wellington with seasonal vegetables,

Mushroom Sauce

DESSERT

Cream Brule and Vanilla Ice Cream

Freshly brewed Coffee or Tea

MALAY PASTRY

KUIH YANG DIBAKAR ( BAKED MALAY PASTRIES )
1. Bingka Pandan
2. Bingka Jagung
3. Bingka Roti
4. Bingka Tepong Beras
5. Bingka Pulut
6. Bingka Ubi Kayu
7. Bingka Labu

KUIH YANG DI KUKUS
1. Talam Berlauk
2. Talam Pisang
3. Talam Labu
4. Talam Roti
5. Talam Tepung
6. Kuih Lapis
7. Kasui
8. Sri Muka
9. Sri Kaya Pulut
10. Apam Gula Hnagus
11. Apam Siam
12. Apam Hitam Manis
13. Talam Kacang Merah
14. Talam Ubi Kayu
15. Sri Kaya

Malaysian Cuisine - Lunch Menu Sample

Soup - Spicy King Prawn with Coconut Cream and  Lemongrass

Stuffed Squid with Sticky Rice and Pan Fried Cod Fish with Mint Spicy Sauce

Roasted Marinated Chicken with Perchik Sauce

Malaysian Mix Fruits witn Orange Sorbet

Wagyu Beef Curry with Pineapple and New Potato

Platting and Serving the soup

Table Set-up with Ulam - Ulam and Sambal Belachan as side dishes

FOOD DISHES PRESENTATION AND ART OF PLATTING

Sometime we wonders how the chef create the dishes so nice and evently colourful and artistic design. As a chef, we need to develop a kind of artistic visual before actual plating  the food on the plate. Simple draft of the menu on the plate will do a lots of different when you actually cook the dish. I am  draft here some sample of my dish before i am cooking. The dish or  menu for the restaurant AND  special meal sevices of the day.

Dessert Chocolate Platter

Appetizer Platter, Combination of the dishes with individual food garnishe

Main Dishe

Main Dishe Steam Cod Fish and Young Manggo Salad wrapped with Rice Papper serve with Papaya Calamansi Sauce, Potato Cream Brule and Tomato Glaze

GRILLED MARINATED CHICKEN BREAST SERVE WITH KURMA GRAVY AND BABY POTATO

L'apprenti restaurant promotion dishes. The  presentation of Malaysia Modern Cuisine and i am try to formulate the dishes to be part of set course menu.

The Chicken Breast, marinated with garlic and spices then skewer.

Slow seared grilled and simmer with Kurma gravy, serve with Raisin, Fried Shallot Bryani rice.

Simple and very fresh dishes, can be a la carte or buffet menu.