Menu Recommendations
【海老とホタテのマレーシア炒め】
Harbor-style shrimp stir-fry
Shrimp stir-fried in Harbor-style seasonings.
Ingredients:
Shrimp, Scallop
Cooking:
Stir-fry
【ロースト海南チキンライス】
Chicken rice (seasoned with ketchup)
Rice stir-fried together with chicken and minced vegetables, then seasoned with ketchup.
Ingredients:
Chicken, Onion, Green peas, Rice
Flavor:
Tomato ketchup
Cooking:
Steam, Stir-fry, Cut
シンガポール ペーパーチキン
Paper chicken
Chicken wrapped in paper and deep fried.
Ingredients:
Chicken
Flavor:
Cooking oil
Cooking:
Deep-fry
Boiled chicken sliced, topped with spices and condiments and served with a spicy sauce.
Ingredients:
Chicken
Flavor:
Chinese chili bean sauce, Sesame oil, Red pepper, Chicken bone broth
Cooking:
Boil
海老とカシューナッツのゴンバオ炒め
Stir-fried shrimp and cashew nuts
Shrimp and cashews stir fried with a small amount of oil.
Ingredients:
Cashew nut, Shrimp
Flavor:
Salt, Cooking oil, Pepper
Cooking:
Stir-fry
Meat and vegetables, etc. stewed in a soy-based broth with herbs and spices.
Ingredients:
Pork
Flavor:
Soy sauce, Spices, Herbs
Cooking:
Stew
シンガポール チリクラブ
Singapore chili crab
Crab seasoned with chili sauce and stir fried.
Ingredients:
Crab
Flavor:
Hot sauce
Cooking:
Stir-fry
蛸の唐辛子マリネ
Marinated octopus
Raw octopus marinated in various seasonings such as olive oil and vinegar, etc.
Ingredients:
Octopus
Cooking:
Mix/Blend
カレースパイスのフライドポテト
French fries
Ingredients:
Potato
Flavor:
Curry powder
Cooking:
Deep-fry
生ハム/カマンベールチーズ
Assorted cheese and prosciutto
Platter of various kinds of cheese and prosciutto.
Ingredients:
Raw ham, Camembert cheese
本日のカルパッチョ ~野菜ドレッシング~
Carpaccio of the day
Thinly-sliced fish or meat of the day, seasoned with olive oil, salt and pepper.
Flavor:
Salt, Olive oil, Pepper, Salad dressing
Cooking:
Mix/Blend
生ハムとミモザのシーザーサラダ
Caesar salad with prosciutto
A dish of Prosciutto placed on top of the salad with Caesar dressing poured on top.
Ingredients:
Raw ham, Hen's egg
Flavor:
Caesar dressing
Cooking:
Mix/Blend
蟹と柑橘フルーツのアジアンサラダ
Crab salad
Ingredients:
Crab, Mandarin orange
Cooking:
Mix/Blend
Rice noodles in the coconut flavored curry soup topped with meat, seafood and vegetables.
Ingredients:
Chicken, Hen's egg, Rice vermicelli, Deep fried tofu, Shrimp
Flavor:
Curry powder, Coconut milk
Cooking:
Boil
海老のクリスピーフリット 山葵マヨネーズ
French fried shrimp
Shrimp, breaded and fried in oil.
Ingredients:
Shrimp
Flavor:
Wasabi, Mayonnaise
Cooking:
Deep-fry
An Indian soup dish of pigeon peas and vegetables stewed in a broth with various spices.
Ingredients:
Red seabream, Okra, Tomato, Eggplant, Daikon radish, Pigeon peas, Toor dal
Flavor:
Red pepper, Coriander
Cooking:
Steam
サテー3種盛り合わせ ピーナッツソース添え
Assorted grilled skewers, 3 kinds
Platter of 3 kinds of meat, vegetables and other cut into bite sized pieces and threaded onto skewers, grilled on an open flame.
Flavor:
Peanut paste
Cooking:
Skewer roasting
海南チキンライス
Chicken rice (seasoned with ketchup)
Rice stir-fried together with chicken and minced vegetables, then seasoned with ketchup.
Ingredients:
Chicken, Onion, Rice
Cooking:
Steam, Stir-fry, Cut
Indonesian / Malaysian dish of rice mixed with meat, seafood, and several vegetables, stir-fried with oil and seasoned with condiments.
Ingredients:
Tomato, Green pepper, Onion, Carrot, Garlic, Rice, Hen's egg
Flavor:
Thai fish sauce, Red pepper
Cooking:
Stir-fry
A dish made from pork ribs boiled in a sticky soy-sauce based sauce.
Ingredients:
Pork
Cooking:
Bake/Roast
7,000 JPY Course
オーチャードコース
Recommend
All-You-Can-Drink
Offer period:
Year-round
Menu Order Reception Time:
17:00 - 23:00
Time Limit:
180 Min
8,000 JPY Course
マリーナコース
Recommend
All-You-Can-Drink
Offer period:
Year-round
Menu Order Reception Time:
17:00 - 23:00
Time Limit:
180 Min
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)
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