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Corporate Catering
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National Day (SG61)
7th lunar month
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Breaded Salad Roll
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Kopi Gu You Cake
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Buah Keluak Fried Rice
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Xiao Bai Chye with Shredded Mushroom
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Steamed Mixed Grain Rice (20% Whole Grain Rice)
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Aloo Gobi Masala
3 Courses
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Gula Melaka Pineapple Turkey Ham with Smoked Duck Platter
3 Courses
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Golden Lobster Ball with Chilli Crab Sauce
3 Courses
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Sautéed Mix Vegetables with Brown Butter Broth and Almond Flakes
3 Courses
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Korean ‘Style” Braised Beef Cheek paired with Japanese Miso Sauce
3 Courses
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Nasi Lemak Rice (with Sambal and Ikan Billis)
3 Courses
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Rice Kheer with Berries Compote
3 Courses
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Iced Tamarind Red Tea
3 Courses
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Salted Egg Tang Yuan Mochi in Mille-Feuille Ball
3 Courses
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Taro & Sweet Potato Balls in Aiyu Jelly with Longan, Chin Chow and Sakura Jelly Pearl
3 Courses
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Nonya Chicken Rendang Quiche Topped with Roasted Kerisik
3 Courses
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Braised Black Pepper Chicken
3 Courses
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Nonya Fried Mee Siam
3 Courses
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Bindi Masala
3 Courses
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Kim Chi & Beef Bulgolgi Rice
3 Courses
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Steamed Fish with Chye Poh & Crispy Garlic
3 Courses
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Chicken Yakitori
3 Courses
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Japanese Mochi
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“Kopi-Gao” Coffee Chicken
3 Courses
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Sauteed Prawns in Sticky Assam-Nanas Glaze
3 Courses
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Potato Cutlet
3 Courses
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12 Hour Slow-Cooked Vietnamese Turkey Consommé
3 Courses
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Penne Primavera with Thai Pesto
3 Courses
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Cheesy Chilli Crab Baked Rice
3 Courses
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Mini Taro Tart with Chicken Floss
3 Courses
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Chicken Ham with Pineapple Sauce, Smoked Duck Breast and Smoked Salmon
3 Courses
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Steamed Shrimp Dumpling with Szechuan Pepper Sauce
3 Courses
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Telur Kesum
3 Courses
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Nonya Style Sakura Chicken Curry
3 Courses
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Green Pea Pulao Rice
3 Courses
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French Onion Chick Kut Teh Soup
3 Courses
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Muar Otah Chawanmushi with Seafood
3 Courses
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Mini Sardine Puff
3 Courses
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Loaded Chicken Satay Nachos with Creamy Peanut Salsa
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Nasi Goreng Kampung with Ikan Bilis
3 Courses
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