介绍无论您的会议是怎样的规模或者主题我们都会运用丰富的美食智慧为您打造实至名归原汁原味的午餐茶歇以及晚餐比如我们的本地风味菜单以当地风土人情为灵感独具

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战苍蔡
7 years ago
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1 MENUS 中文 ENGLISH InterContinental Foshan Denghu East Road, Nanhai District Foshan, Guangdong China Go to or click here to contact us

2 介绍无论您的会议是怎样的规模或者主题我们都会运用丰富的美食智慧为您打造实至名归原汁原味的午餐茶歇以及晚餐比如我们的本地风味菜单以当地风土人情为灵感独具地域特色的搭配并采用了当地当季最时鲜的原料而我们的世界厨房菜单则充分展示了大厨们的全球智慧及经验让世界各地的现代经典美食荟萃一堂更重要的是无论是哪一种菜式我们都尽可能选择当地的最新鲜最天然的原料只需在页面底部的导航条上点击您想要的菜单即可查看相关选项当然我们的厨师团队将乐意与阁下合作定制您自己的行家菜单让回味更无穷要素本地美食以当地风土人情为灵感独具地域特色的搭配并采用了当地当季最时鲜的原料环球佳肴以我们广博的全球智慧精心呈现当代经典菜式美味佐餐素食美味介绍自助美味三式佳肴四式佳肴中文 ENGLISH

的最新鲜最天然的原料只需在页面底部的导航条上点击您想要的菜单即可查看相关选项当然我们的厨师团队将乐意与阁下合作定制您自己的行家菜单让回味更无穷要素本地美食以当地风

3 美味佐餐凯撒沙拉三文鱼吞拿鱼章鱼, 希鲮鱼, 红鲷鱼, 黄狮鱼生鱼片茄子, 南瓜, 洋葱圈, 辣椒, 马铃薯, 莲藕, 对虾天妇罗精选皮蛋瘦肉粥蟹王干蒸燒賣, 蝦餃, 豉汁蒸排骨, 鼓汁蒸鳳爪, 焗叉燒飽现场烤肉烤肋眼牛肉配 ( 马铃薯泥, 烧汁松, 露菌汁 ) 亚洲面食斑击华夫饼加哈根达斯雪糕哈根达斯雪糕季节冰鲜水果介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

4 本地美食贵妃醉鸡香辣贡菜奇味北极贝香菜拌木耳烧味拼盘燕窝乳鸽汤韭黄干烧伊面上汤浸时蔬鱼翅蒸蟹配湖南火腿汤响螺, 鲍鱼片炒芥兰杏鲍菇炒菠菜燕麦萝卜糕蟹肉烧卖虫草花虾饺姜撞双皮奶绿茶桂花糕香滑红豆沙精美果盘介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

5 环球佳肴蒜香黄瓜扇片螺吞拿鱼鞑靼和芒果莎莎配意大利油醋凉拌木耳巴西鸡肉和马铃薯沙拉猪肉沙爹凯撒沙律健康鲜食玉米和番茄沙拉巴西烤羊腩配烤香蕉焗黑鳕鱼配炒蛋白及秘制浙江陈醋波士顿龙虾伴高汤面线金菇 XO 豉油皇炒面佛山红烧扣肉焖芋头木耳肉丝炒豆角配马蹄照烧三文鱼排松露酱和菠菜油烤鳕鱼 1 of 2 介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

顿龙虾伴高汤面线金菇 XO 豉油皇炒面佛山红烧扣肉焖芋头木耳肉丝炒豆角配马蹄照烧三文鱼排松

6 环球佳肴烧烤香料烤鸡海螺炒芥兰浓汤浸娃娃菜酸甜排骨烧汁酱花肥牛豆腐雪芭配杂果和开心果篮冰镇杏仁豆腐伴黑芝麻露及杏仁忌廉椰子和奶酪小吃姜撞双皮奶加拿大鲑鱼清汤瑶柱排骨炖木瓜 2 of 2 介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

7 素食美味冷菜头盘什锦沙拉意式扒蔬菜泰式粉丝沙拉红豆玉米沙拉土豆沙拉汤奶油土豆汤 1 of 2 介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

8 素食美味热食蒜香土豆扒时蔬蘑菇意式面炸豆腐花生酱意式蔬菜米意式蔬菜面卷蔬菜天妇罗蔬菜春卷甜品胡萝卜糕芒果布丁什果杏仁冻绿茶桂花糕时令水果 2 of 2 介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

9 美味佐餐鲜虾绿茶荞麦面奶酪皮蛋嫩豆腐蟹肉蘑菇酿番茄介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

10 本地美食鱼翅蒸蟹配湖南火腿汤青岛龙虾伴高汤面线杏鲍菇炒有机菠菜介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

11 环球佳肴烟熏三文鱼枸杞清汤焗黑鳕鱼配炒蛋白及秘制浙江陈醋豆腐雪芭配杂果和开心果篮介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

12 素食美味热焗什菜沙拉野蘑菇奶油汤意式蔬菜千层面介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

13 美味佐餐天津白菜饺芦笋苹果竹笙卷枸杞燕窝粥鱼子酱奶油豆腐布丁介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

14 本地美食羊肚菌蟹黄烧卖燕窝乳鸽汤响螺, 鲍鱼片炒有机芥兰姜撞双皮奶介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

15 环球佳肴烧鹅凯撒沙拉番红花燕麦萝卜糕木耳肉丝炒豆角配马蹄姜撞香茅双皮奶介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

16 素食美味炸豆腐沙拉椰子蘑菇迷你杯沙葛香芋甜薯椰子汤介绍自助美味三式佳肴四式佳肴美味佐餐本地美食环球佳肴素食美味

17 INTRODUCTION Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks and dinners. Our Local Origins dishes, for instance, offer signature and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. Whereas our World Kitchen recipes leverage our global know-how by drawing on the experience of our chefs to offer a collection of authentically prepared classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce. Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. KEY Local Origins Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how. Light Vegetarian INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS 中文 ENGLISH

Whereas our World Kitchen recipes leverage our global know-how by drawing on the experience of our chefs to offer a collection of authentically prepared classic and contemporary dishes from around

18 LIGHT Caesar salad Salmon, tuna, octopus, dace, red snapper, yellowtail sashimi Eggplant, pumpkin, onion rings, pepper, potato, lotus roots, prawn tempura Century egg and pork congee Pork dumpling, prawn dumpling, pork ribs with black bean, chicken claws, baked B.B.Q. pork bun LIVE GRILL STATION Roast beef of ribs with mashed potato, brown sauce, truffle sauce Noodles of Asia Pancakes Waffles with Häagen-Dazs Häagen-Dazs Seasonal cut fruits INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

pork bun LIVE GRILL STATION Roast beef of ribs with mashed potato, brown sauce, truffle sauce Noodles of Asia Pancakes Waffles with

19 L O C A L O R I G I N S Drunken chicken Marinated wild mushrooms Marinated clam in wasabi sauce Black fungus and parsley B.B.Q. meat combination Double-boiled bird nest stuffed pigeon soup Braised e-fu noodle Poached vegetable in superior stock Steamed crab and shark s fin with hunan ham stock sauce Sea whelk with sliced abalone and sautéed kale Monkey head mushroom with baby sautéed spinach Fried radish cake with oatmeal Pork dumpling with stuffed crab roe morel Crystal shrimp dumpling with truffle Chilled milk custard with ginger essence Green tea pudding Sweetened red bean Fruit platter INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

Sea whelk with sliced abalone and sautéed kale Monkey head mushroom with baby sautéed spinach Fried radish cake with oatmeal Pork dumpling with stuffed crab roe morel

20 W O R L D K I T C H E N Marinated cucumber Marinated sea whelk Tuna tartare and mango salsa cone with parsley oil and balsamic vinegar Marinated wood ear fungus Salpicao brazilian chicken breast and potato salad Pork satay with Caesar salad Fresh corn and tomato salad Brazilian roasted lamb shank with grilled banana Baked marinated black cod with scrambled egg white and Zhejiang vinegar reduction Live lobster and mee sua in superior stock Pan fried noodles with XO sauce enoki and soya sauce Foshan braised pork belly with taro Shredded pork with wood fungus and water chestnuts Teriyaki grilled salmon INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS 1 of 2 LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

with scrambled egg white and Zhejiang vinegar reduction Live lobster and mee sua in superior stock Pan fried noodles with XO sauce enoki and soya sauce Foshan braised pork belly

21 W O R L D K I T C H E N Grilled cod with truffle oil and spinach sauce Chicken tikka masala Sea whelk with Chinese kale Sautéed vegetable in superior stock Sweet and sour pork Pan-fried beef fillet Beancurd sorbet with assorted berries in a pistachio nut Chilled almond curd with black sesame puree and almond cream Quejadinhas (coconut and cheese snacks) Chilled milk custard with ginger essence Canadian smoked salmon consommé Conpoy with papaya 2 of 2 INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

22 VEGETARIAN COLD APPETISER DELIGHTS Salad bar with dressing and condiments Grilled Italian style vegetables Thai style glass noodle salad Red bean and sweet corn salad with onion vinaigrette Potato salad SOUP Cream of leek and potato soup 1 of 2 INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

23 VEGETARIAN HOT ENTRÉES Baked garlic mash potatoes with parsley and crispy shallot Braised mushroom with vegetable Italian pasta with tomato sauce Fried beancurd with peanut sauce Vegetables risotto and Parmesan cheese Vegetable cannelloni Vegetable tempura Vegetable spring roll SWEETS Frosted carrot cake Mango pudding Fresh fruit with almond Green tea pudding Seasonal fresh fruit 2 of 2 INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

24 LIGHT Green tea soba with poached prawn Feta cheese with beancurd and century egg Crabmeat and Honshimeji mushroom stuffed tomato with spinach sauce INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

25 L O C A L O R I G I N S Steamed crab and shark fin with hunan ham stock sauce Qingdao lobster and mee sua in superior stock Monkey head mushroom with baby organic spinach INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

26 W O R L D K I T C H E N Canadian smoked salmon consommé with wolfberries Baked marinated black cod with scrambled egg white and Zhejiang vinegar reduction Beancurd sorbet with assorted berries in a pistachio nut basket INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

27 VEGETARIAN Antipasti platter Grilled mushroom, zucchini, tomato, capsicum and Mozzarella cheese served with balsamic vinaigrette Cream of wild mushroom soup Lasagna Mushroom, red bell pepper and red tomato INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

28 LIGHT Steamed Tianjin cabbage dumpling Bamboo pith stuffed with braised asparagus, bamboo shoots, crispy apple and fried beancurd Bird s nest with wolfberry porridge Steamed silk tofu cream with black caviar INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

29 L O C A L O R I G I N S Pork dumpling stuffed with crab roe morel Double-boiled bird s nest soup with stuffed pigeon Sea whelk and sliced abalone with organic sautéed kale Chilled milk custard with ginger essence INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

30 W O R L D K I T C H E N Roasted goose Caesar salad Fried radish cake with oatmeal and saffron Shredded pork with wood ear fungus and water chestnuts Lemon grass chilled milk custard with ginger essence INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

31 VEGETARIAN TOFU GORENG Fried tofu with peanut sauce Tomyam mushroom soup in young coconut KUEH PIETI Shell-like cups with turnip BUBUR CHA CHA Yam, sweet potato and coconut milk INTRODUCTION BUFFETS 3-COURSE MEALS 4-COURSE MEALS LIGHT LOCAL ORIGINS WORLD KITCHEN VEGETARIAN

American Buffet Breakfast

American Buffet Breakfast 美式早餐自助餐菜单 Chilled Orange Juice,Grapefruit Juice Apple Juice & Tomato Juice, 苹果汁, 番茄汁, Fresh Milk (Whole & Low Fat) 鲜牛奶 ( 全脂, 低脂 ) Breakfast Cereals with Cornflank,

介 绍 无 论 您 的 会 议 是 怎 样 的 规 模 或 者 主 题 我 们 都 会 运 用 丰 富 的 美 食 智 慧 为 您 打 造 实 至 名 归 原 汁 原 味 的 午 餐 茶 歇 以 及 晚 餐 比 如 我 们 的 本 地 风 味 菜 单 以 当 地 风 土 人 情 为 灵 感 独 具

介绍无论您的会议是怎样的规模或者主题我们都会运用丰富的美食智慧为您打造实至名归原汁原味的午餐茶歇以及晚餐比如我们的本地风味菜单以当地风土人情为灵感独具