“ Marco Polo Restaurant was founded in January 1980 by Dato` Lim

Transcription

“ Marco Polo Restaurant was founded in January 1980 by
Dato’ Lim Foo Yong, who brought into it his long years of hands-on
experience as hotelier and restaurateur. He set very high
standards in quality cuisine and excellent service.
The restaurant is still proudly owned and operated by the family.
We strive to offer Chinese cuisine at its finest, incorporating traditional
Cantonese items with those from other provinces.
We are dedicated to making your
dining experience a memorable occasion. ”
厨师推介
CHEF’S SIGNATURE
N101
滋味咖哩虾
CREAMY CURRY PRAWNS
N101
A delectable mild curry, complemented perfectly
by deep-fried chinese ‘bread’; a must try.
N102 金瓜海皇羹
SEAFOOD SOUP IN PUMPKIN
With diced scallop, shrimp, shredded conpoy,
bamboo fungus & tofu.
N103 煌金酿蟹盖
STUFFED CRAB IN SHELL
Deep-fried filled with crabmeat, diced chicken, onion,
button mushroom, in creamy cheese sauce.
N104 云胜煮中虾
TIGER PRAWN WITH JAPANESE CUCUMBER
Stir-fried with cloud fungus in a light soy sauce.
N105 百味秘制羊骨架
LAMB RIP CHOP
Grilled in Chef’s special marinade.
(20 min. wait)
N106
N106 功夫炒饭
KUNG FU FRIED RICE
Diced scallop, prawn, pumpkin, garlic, scallion and
egg; the kung fu (skill) is in frying the egg
until it’s not easily visible.
18per 100g
28
per pc
2 pc)
12(min
48
per pc
22(min
2 pc)
32
N102
•If you have any food allergies, please inform your server.
如有任何食材敏感, 请通知服务员。
•Prices are in Ringgit Malaysia, subject to 10% service charge and 6% gst.
价格以马币计算, 并附有10%服务费及6%消费税。
•Other charges: tea RM3.00-RM8.00 per person, tidbits RM6.00 per serving, wet tissue
RM1.00 per person. We will gladly take any of these items off your bill if not consumed.
额外收费: 中国茶每位 RM3.00 - RM8.00 , 小食每碟 RM6.00 , 湿纸巾每位 RM1.00 。
如无使用, 我们乐意退回款项。
•Each portion is for 2-3 persons, unless indicated otherwise.
每例牌适用于 2-3 位, 除价格附特别注明外。
厨师推介
CHEF’S SIGNATURE
N107
杏香百花鸡
ALMOND CRUSTED CHICKEN
Crispy skin deboned chicken layered with calamari
paste then crusted with almond flakes.
N108 枝竹火腩龙趸煲
GIANT GAROUPA IN CLAYPOT
Flavourful, Slow Braised with Roast Pork, Chinese
Mushroom & Beancurd Sheet.
N109 火龙果烧汁鹿肉
VENISON IN DRAGON FRUIT
Stir-fried with cubed dragon fruit in a bbq sauce.
N110 香煎澳洲牛扒
WOK-FRIED AUSTRALIAN SIRLOIN STEAK
Thinly sliced, served on a bed of sauteed onion &
enoki mushroom.
N111 蒙古酱烧骨
MONGOLIAN PORK RIBS
Marinated & simmered until tender,
served in individual portions.
N112 牡丹软壳蟹
PEONY SOFT SHELL CRAB
Deep fried in a batter mixed with garlic, onion and
Enoki mushroom garnished with sesame seeds.
95whole
50 half
68
N110
45
40
per pc
2 pc)
18(min
28
N109
•pc - piece 每件
•Images are for illustration purpose only.
图片仅供参考用途。
前菜
APPETIZERS
N201
富临门海鲜三宝拼
CHEF’S CHOICE
N202
3 seafood appertizers.
N202
茶火熏素鹅卷
SMOKED VEGETARIAN ROLL
Beancurd sheet roll with filling of shredded beancurd sheet,
snow fungus, enoki & chinese mushroom.
N203
芥末沙律虾蜜瓜盅
SHRIMP WITH HONEYDEW MELON
Melon balls tossed in light wasabi dressing, topped with
deep-fried shrimp and tobiko garnish.
N204
百花四季豆
STUFFED FRENCH BEAN
Stuffed with fish paste, stir-fried in a sauce flavoured
lightly with mustard.
per pax
2 pax)
25(min
15
38
20
N201
Chef’s Recommendation 厨师首选 pc - piece 每件 | pax - person 每位
前菜
APPETIZERS
N205 蚝皇牛崧包
BEEF IN LETTUCE POUCH
Minced beef stir-fried with Chinese mushroom, shallot,
water chestnut and carrot with a dash of black pepper.
N206 遍地黄金
TOFU NUGGET
Pieces of tofu with diced prawn, deep-fried until
crisp & golden.
20
20
N207 日式煎鸡甫
CHICKEN PATTY
Chicken combined with onion, deep-fried
in a dark japanese wine sauce, with
a mango & cucumber salad.
N208
25
15
紫香松菇
CRISPY SHIMEJI MUSHROOM
Deep-fried in chef’s secret recipe batter.
N206
Images are for illustration purpose only. 图片仅供参考用途。
海味
DELICACIES FROM THE SEA
N301
墨西哥鲍鱼
ABALONE – MEXICAN
N304
1 – 1½ Head abalone, double-boiled until tender, finished
at table side in superior abalone sauce.
N302 御品鲍汁扣 2 头鲍
ABALONE – 2 HEAD
2 Head abalone, double-boiled until tender, finished
at table side in superior abalone sauce with broccoli.
N303 南非 6 头鲍鱼
ABALONE – 6 HEAD
In abalone sauce with chinese mushroom and broccoli.
N304 10头鲍鱼一品煲
ABALONE SEAFOOD POT
10-Head abalone, scallop, prawn, fish bladder,
conpoy with vegetable, in claypot.
N305 花胶扣海参
N303
SEA CUCUMBER & FISH MAW
Braised in oyster sauce, served in individual portions.
N306 锅烧海参鸡件
SEA CUCUMBER & CHICKEN IN CLAYPOT
Braised with shallots, garlic & shimeji.
650
148per pc
78per pc
138for 4 pax
68per pax
48per pax
N305
鱼翅及汤
SHARK’S FIN & SOUPS
N401
红烧大鲍翅
BRAISED SUPERIOR COMB SHARK’S FIN
Double-boiled with superior broth, in thick gravy.
N402
泰式煲仔翅
THAI-STYLE SHARK’S FIN
Served in individual claypot accompanied by
green chilli sauce that enhances its flavour perfectly.
N403
经典佛跳墙
“BUDDHA JUMP OVER THE WALL”
The ultimate soup of delicacies, double-boiled with
shark’s fin comb, abalone, ginseng, sea cucumber, conpoy,
fish maw, chinese mushroom & black chicken.
N404
迷你佛跳墙
MINI “BUDDHA JUMP OVER THE WALL”
A less elaborate rendition with mini shark’s fin,
sea cucumber, ginseng, conpoy, bamboo fungus,
chinese mushroom & kampung (free range) chicken.
N405
鲨鱼骨海味汤
SHARK’S CARTILAGE SOUP
Double-boiled with wanton, bamboo fungus,
giant clam & chinese cabbage.
N406 干贝螺头炖鸡汤
CHICKEN, CONPOY & Conch SOUP
Double-boiled with vegetable and Chinese herbs.
N407 虫草花炖鸡汤
CHICKEN & CORDYCEP FLOWER SOUP
Double-boiled for hours with chinese herbs.
N408 四川酸辣羹
SZECHUAN HOT & SOUR SOUP
A northern chinese classic; thick soup with
shredded chicken, chinese mushroom, tofu & black fungus.
N409
是日例汤
SOUP DU JOUR
Flavourful home-style daily soup, simmered for hours.
168per pax
N402
48per pax
188per pax
88per pax
N403
30
per pax
25per pax
20per pax
15per pax
8per pax
N401
虾及带子
PRAWN & SCALLOP
N501
招牌干烧生虾
FRESHWATER PRAWN IN HALF-SHELL
Simmered in house special sauce; a perfect blend of
minced garlic, shallots, ginger & chilli, a tad sweet & spicy.
N502 黄金葱爆虾球
DEEP-FRIED PRAWN MEDALLION
Medallion with Salted Egg Yolk, Enoki Mushroom & Onion.
N503 当归杞子活中虾
TIGER PRAWNS IN CHINESE HERBS
Poached ‘live’ tiger prawns in light broth infused with
chinese herbs.
N504 火焰醉酒虾
“DRUNKEN” PRAWNS
‘Live’ tiger prawns marinated in chinese wine & broth,
flambeed at table side.
N505 潮酱碧玉带子
SCALLOPS ON VEGETABLES
Lightly stir-fried in chilli, dried shrimp & garlic,
on a bed of vegetables.
N506 金蒜粉丝蒸带子
SCALLOP ON HALF SHELL
Steamed with garlic & glass noodle
18per 100g
88
16per 100g
16per 100g
58
48
N505
鱼
FISH
N601
清蒸笋壳鱼
‘LIVE’ BAMBOO FISH
Steamed in superior soy sauce, garnished with
scallions & corriander.
N602 上海泡椒蒸龙虎斑
SHANGHAI-STYLE ‘LIVE’ ‘DRAGON TIGER’ GAROUPA
Steamed, finished in a light soy sauce with black bean,
garlic, chilli & ‘fun pei’ (rice flour pasta).
N603 姜磨豉蒸巴丁
‘LIVE’ PATIN
Smothered in minced ginger, steamed on
a bed of bean sauce.
N604 柚枝星斑
WHOLE SPOTTED CORAL TROUT
Filleted, sliced, deep-fried, drizzled with a tangy-sweet
lime sauce.
N605 高汤胜瓜鲈鱼柳
FILLET OF SEA BASS
Steamed with loofah squash, in superior broth,
garnished with tobiko.
N606
蜜汁煎鲈鱼
PAN-FRIED SEA BASS
In honey soy sauce.
N607 芋香桂花鱼片煲
GAROUPA TARO POT
Sliced garoupa & yam sticks, braised in claypot.
SEASONAL
N604
16per 100g
8per 100g
128
N605
per 100g
300g)
30(min
per 100g
300g)
30(min
40
N606
港式烧味
HONG KONG STYLE BBQ
N701
318whole
鸿运乳猪
ROAST SUCKLING PIG
108whole
58 half
1) Crispy skin served rolled in a thin crust, with sweet sauce,
N702
N702
北京鸭二味
PEKING DUCK (IN TWO COURSES)
2) Duck meat minced, stir-fried, served in lettuce pouch.
N703
锦绣四喜拼盘
DELUXE BBQ SAMPLER
Roast pork, cha siu, roast duck & jellyfish.
N704
脆皮烧鸭
N705
港式吊烧鸡
N706
蒜香脆皮乳鸽
N707
港式烧肉
88whole
48 half
ROAST DUCK
68whole
38 half
CRISPY SKIN CHICKEN
N706
48each
ROAST PIGEON
ROAST PORK
Select cuts of belly pork roasted until skin is crispy.
N708
蜜汁叉烧
CHA SIU (BBQ PORK)
Pork fillet marinated in sweet soy sauce, barbecued,
then dipped in molasses; an all-time favourite.
N709
烧味双拼
CHEF’S CHOICE BBQ COMBO
Two items.
Chef’s Recommendation 厨师首选 98(6 - 8 pax)
30
30
48
pc - piece 每件 | pax - person 每位
肉
MEAT
N801
茶香薰菜园鸡
TEA-SMOKED WHOLE CHICKEN
Smoked kampung (free range) chicken infused in tea.
N802
大澳虾酱骨
PORK RIBS IN SHRIMP SAUCE
Marinated with fermented shrimp sauce,
deep-fried to perfection.
N803
锅烧牛筋腩
BEEF BRISKET & TENDON IN CLAYPOT
Slow-braised in dark soy sauce, with shallots & garlic.
N804
菠萝咕噜肉
SWEET & SOUR PORK
A classic; deep-fried pork pieces, sauteed in sweet &
sour sauce with onion, green pepper & pineapple.
N805
咸鱼花腩煲
PORK WITH SALTED FISH IN CLAYPOT
Thinly sliced belly pork simmered with diced salted fish,
shallots & dried chilli in a dark soy sauce,
a tad spicy & sweet.
N806
蜜汁姜芽鸡
CHICKEN IN HONEY GINGER SAUCE
Deep fried chicken pieces, finished in a honey,
ginger soy sauce.
N807 豉汁凉瓜焖鸡
CHICKEN WITH BITTER GOURD
Slow-braised with garlic, black bean, ginger in thick gravy,
served in claypot.
N703
90whole
48 half
per pc
2 pc)
18(min
38
30
30
30
28
N802
豆腐及菜
TOFU, VEGETABLES & EGG
N905
N901
惠州豆腐
TOFU & PORK IN LOTUS LEAF
Diced pork, baby shrimp & preserved vegetable on
homemade tofu, steamed in a lotus leaf-lined steamer basket.
N902 干贝丝胜瓜豆腐
TOFU & LOOFAH SQUASH IN CLAYPOT
Simmered with diced chicken, garlic & celery.
N903 上汤浸奶白
BABY ‘PAK CHOY’ IN SUPERIOR BROTH
A mild tasting vegetable dish.
N904
虫豪皇炒三菌
MUSHROOM TRIO AND BROCCOLI
Stir-fried three mushrooms, with broccoli.
N905
N906
绍酒云耳芥兰
KAI LAN & CLOUD FUNGUS
A chinese leafy green stir-fried with cloud fungus
marinated in chinese wine.
N906
五湖翠景
CRUNCHY 5
Stir-fried lotus root, lily bud, sweet peas, pumpkin &
macadamia nut.
N907
香港时蔬
HONG KONG SEASONAL VEGETABLES
Prepared the way you like.
N908
高原时蔬
HIGHLAND GROWN VEGETABLES
Locally grown vegetables, prepared the way you like.
N909
鲜茄鸡粒炒蛋
SCRAMBLED EGG WITH TOMATO & CHICKEN
Diced chicken stir-fried with tomato, scrambled egg,
in sweet & sour tomato sauce.
N910
鱼虾蟹煎蛋
CHINESE OMELETTE
Mixed with diced prawn, fish, crabmeat & scallions.
Chef’s Recommendation 厨师首选 28
28
28
28
26
28
25
22
28
28
健康素食
STRICTLY VEGETARIAN
N1001
双宝素拼
APPERTIZER COMBO
Deep-fried crispy shimeji mushroom & spring roll.
N1002 八宝南瓜汤
WHOLE PUMPKIN SOUP
Pumpkin with diced chinese mushroom, straw mushroom,
bamboo fungus & loofah squash.
N1003 伍福素翅
VEGETARIAN SHARK’S FIN
Thick soup with shredded vegetarian shark’s fin,
chinese mushroom, carrot.
N1004 菩提四季蔬
CRUNCHY MIX
Stir-fried pumpkin, sweet pea, lily bud, lotus fruit and
blanched almond.
N1005 西柠斋虾
SHRIMP IN LEMON SAUCE
Deep-fried vegetarian shrimp drizzled with lemon sauce.
N1006 素粒炒饭
FRIED RICE
With diced vegetarian ham, chinese mushroom,
button mushroom, pumpkin, corn & water chestnut.
12per pax
18each
15per pax
23
25
23
粉、面及饭
RICE & NOODLES
N1105
N1101
生虾煎生面
18per 100g
FRESHWATER PRAWN ON FRIED NOODLE
Half prawn in shell on crispy noodle in thick gravy with
egg.
N1102
生虾汤生面
18per 100g
FRESHWATER PRAWN WITH NOODLE IN SOUP
Half prawn in shell in a special prawn soup.
N1103
招牌蚧肉鸡丝捞生面
30
HOUSE SPECIAL CRABMEAT & CHICKEN NOODLE
Shredded crabmeat and diced chicken on noodle
tossed lightly in broth.
N1101
N1104
per pax
2 pax)
招牌滑蛋河
18(min
HOUSE SPECIAL CANTONESE STYLE HOR FUN
N1103
Flat noodle, thick gravy, with prawn,
cha siu (bbq pork), giant clam.
N1105
干炒鹿肉河
35
FRIED HOR FUN WITH VENISON
Flat noodle wok-fried, dry style, with venison, onion
& bean sprouts.
N1106
家乡鸳鸯米
28
FRIED 2 KINDS VERMICELLI
Glass noodle and rice noodle stir-fried with shredded pork,
celery, bean sprout, with a hint of dried shrimp.
N1107 干烧伊面
BRAISED E-FU NOODLE
Slow-braised in light oyster sauce with
straw mushroom & yellow chives.
N1108 扬州炒饭
YANG CHOW FRIED RICE
Another classic fried rice, with diced shrimp, cha siu,
scallions & egg.
Chef’s Recommendation 厨师首选 25
28
甜品
DESSERT
N1201
冰花炖燕窝
68per pax
DOUBLE-BOILED BIRD’S NEST
With red dates in rock sugar. Served hot or cold.
N1202 红莲炖雪蛤
15per pax
N1203 雪山南瓜露
10per pax
DOUBLE-BOILED HASMA WITH RED DATE
SNOW IN PUMPKIN
Creamy, blended pumpkin with sago & vanilla ice-cream.
(pre-order , 24 hours before)
N1204 鲜人参炖雪梨
DOUBLE-BOILED CHINESE PEAR
With fresh ginseng. Clear, not too sweet, served hot.
N1205 豆沙或莲蓉锅饼
CHINESE PANCAKE
Pan-fried, with lotus paste or red bean paste filling;
cut into 10 pieces.
N1206 时令芒果拼盘
MANGO COMBO
Fresh fruit platter of mango & local fruit.
8per pax
N1203
12
25
N1202
MARCO POLO CHINESE CUISINE
1st Floor, Wisma Lim Foo Yong,
86 Jalan Raja Chulan, 50200 Kuala Lumpur.
www.marcopolo.com.my
[email protected]
/MarcoPoloRestaurant
T +603 2141 2233 • F +603 2143 3117

“ Marco Polo Restaurant was founded in January 1980 by Dato` Lim

Transcription

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