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鹊钏常
5 years ago
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2 the cuis ine Lotus Court aims at redefining the idea of going out for Chinese food. Lotus Court will offer appetising authentic Chinese cuisine, with a menu that truly sets this restaurant apart. Lotus Court offers a variety of traditional Chinese fare, making each entrée seem like something new and special. The menu items and atmosphere help to create a high-value experience for customer, differentiating Lotus Court from what people often picture when they think of a typical Chinese restaurant. inte rior and de sign The restaurant design pays tribute to the emotional aspects of the venue, considering important elements such as the aura of each space, the emotion it provokes and nurtures, and the logistics behind its aesthetics, functions and form. Furthermore, the unique feel is achieved by employing the Chinese art of feng shui, and tuning the layout and design in harmony with the social dynamics within the space, all of which involved careful consideration of how people would interact with the designed environment. The kitchen can be seen through a transparent glass surrounding the dining area. This concept allows activity in the kitchen to be part of the whole dining experience, with diners treated to a live show on how their food is prepared. Hanging overhead are custom-made contemporary Chinese chandeliers and accents, which help create a marriage between traditional oriental culture and the contemporary atmosphere. The two private dining rooms are separated by vertical pinewood shutters, with the walls of each room adorned with hand-carved ornaments depicting Chinese scenery. The mood-enhancing set-up is made more sophisticated by strategic seating dimensions and spacing between tables, and the infusion of local design elements. chef s pr ofile Chef Yang makes his culinary debut in Karachi, Pakistan and endeavours to deliver the best dining experience at Lotus Court, re-defining expectation from Chinese dining. Having worked with some of the biggest brand names across China, the Middle East and South Asia, Chef Yang comes to Pakistan with an experience of more than 30 years behind him. He has always stressed on moving away from a traditional approach towards an innovative style of cooking. Chef Yang is one of the most humble and respectable chefs in the industry today, despite winning multiple awards for his contribution in redefining the Chinese taste.

3 Appetizer- 开胃菜 PRAWN TEMPURA (8 PIECES) - 天妇罗大虾 FRIED CHICKEN WONTON - 炸鸡肉馄饨 73 SPECIAL BUTTERFLY PRAWNS (8 PIECES) - 富贵芥末虾 CHICKEN SPRING ROLL (6 PIECES) - 鸡肉炸春卷 FRIED CHILI PEPPER FISH GUIYANG STYLE - 贵阳辣子鱼 HOT BUTTER SQUID - 牛油辣鱿鱼 CALAMARI SALAD WITH GLASS NOODLES - 鱿鱼拌粉丝 CRISPY PRAWN BALLS WITH PLUM SAUCE - 金毛炸虾球 SICHUAN CHICKEN SALAD - 成都口水鸡 73 BEIJING CUCUMBER SALAD - 京味儿拍黄瓜 BEEF SEASONED WITH SOY SAUCE & SPICES - 五香酱牛肉 94 Soup - 汤和羹 PRAWN GINGER CORIANDER SOUP - 虾肉姜汁芫荽汤 TOMATO & EGG DROP SOUP - 番茄蛋花汤 S 42 - F 94 S 42 - F 83 CRAB MEAT & ASPARAGUS SOUP - 蟹肉芦笋汤 S 2 - F 94 LOTUS SPECIAL SOUP - 莲花特例鸡肉汤 S 62 - F 94 HOT & SOUR SOUP - 酸辣汤 S 2 - F 94 CHICKEN CORN SOUP - 鸡肉玉米羹 S 42 - F 83 CHICKEN WONTON SOUP - 馄饨汤 S 42 - F 83 S- SINGLE PORTION F- FAMILY PORTION

4 Soup NOODLES - 汤面 FULL BOWL MEAL SEAFOOD SOUP NOODLES - 海鲜汤面 MUTTON SOUP NOODLES - 羊肉面 BEEF SOUP NOODLES - 牛肉面 M F 209 M 19 - F 202 M F 192 EGG & TOMATO SOUP NOODLES - 鸡蛋番茄汤面 M F 172 VEGETABLE SOUP NOODLES - 蔬菜汤面 M F 182 Duck - 鸭类 FRIED DUCK WITH YOUNG GINGER CHENGDU STYLE BEIJING ROASTED DUCK - 北京烤鸭 - 子姜炒鸭丝 CANTONESE CRISPY DUCK WITH PLUM SAUCE - 广式脆皮鸭 499

5 Chicken - 鸡肉类 SWEET & SOUR CHICKEN - 咕鸡 GONGBAO CHICKEN WITH DRIED CHILI & CASHEWNUTS - 宫保鸡丁 SZECHUAN YUXIANG CHICKEN - 鱼香鸡片儿 SHUIZHU CHICKEN CHUNGKING STYLE - 水煮鸡片 SAMBAL CHICKEN SINGAPOREAN STYLE - 星洲桑巴鸡丁 FRIED CHICKEN IN LEMON SAUCE - 柠檬软煎鸡 CHICKEN IN BLACK BEAN SAUCE - 豉汁鸡片 CHILI HONEY CHICKEN - 蜜汁辣鸡片 HUNAN CHILI CHICKEN - 湖南辣子鸡 SLICED CHICKEN IN BLACK PEPPER SAUCE - 黑椒鸡片 CHICKEN IN OYSTER SAUCE - 蚝油鸡片 CHICKEN MANCHURIAN - 满洲里鸡丁 CHUNGKING CHILI CHICKEN - 重庆辣子鸡 S- SINGLE PORTION F- FAMILY PORTION

6 Seafood- 海鲜类 GONGBAO LOBSTER WITH DRIED CHILLI & CASHEWS- 宫保龙虾 42 MACAU CHEESE & BUTTER SAUTEED LOBSTER - 澳式芝士龙虾 42 MALA TIGER PRAWNS - 麻辣大虾 299 STEAMED GROUPER WITH SOY SAUCE - 清蒸石斑 FRIED POMFRET WITH MAYONNAISE SAUCE - 蛋黄酱煎鲳鱼 HUNAN CHILI PRAWNS - 湖南辣子虾 STIR FRIED CHILI PRAWNS HUNAN STYLE - 湖南大虾 LOTUS COURT SPECIAL SAMBAL PRAWNS - 莲花桑巴炒虾 YUXIANG CHILI PRAWNS - 鱼香虾球 SWEET & SOUR PRAWNS - 咕虾 GONGBAO PRAWNS WITH DRY CHILI & CASHEWNUT - 宫保大虾 STEAMED POMFRET IN BLACK BEAN SAUCE - 豆豉蒸鲳鱼 PRAWNS IN GARLIC SAUCE - 牛油蒜蓉大虾 DRY FISH CHILI - 椒辣鱼块儿 SPECIAL SHANGHAI FISH - 上海红烧鱼块儿 GONGBAO FISH WITH DRIED CHILI & CASHEWNUTS - 宫保鱼块儿 SHUIZHU FISH WITH CHILI CHENGDU STYLE - 水煮鱼片 SWEET & SOUR FISH - 咕鱼

7 Mutton - 羊肉类 SLICED MUTTON WITH ONION & CUMIN - 孜然羊肉片儿 MUXU MUTTON WITH EGG & BLACK FUNGUS - 木须羊肉片儿 MUTTON WITH ONION & GREEN CHILI - 爆羊肉片儿 Beef - 牛肉类 BEEF STEAK IN BLACK PEPPER SAUCE - 黑椒牛排 BEEF IN OYSTER SAUCE - 蚝油牛肉 MAPO TOFU - 麻婆豆腐 BEEF CHILI DRY - 干煸牛肉 MALA DEEP FRIED BEEF - 麻辣牛肉 BEEF GINGER - 姜丝牛肉 146 BEEF IN YUXIANG CHILI SAUCE SICHUAN STYLE - 鱼香牛肉片儿 SHUIZHU BEEF SICHUAN STYLE - 水煮牛肉 Chopsuey- 脆面 CANTONESE CHOPSUEY WITH CHICKEN - 广式煎面 SPECIAL CHINESE CHOPSUEY WITH MUTTON - 中式煎面 PRAWN CHOPSUEY - 大虾煎面 VEGETABLE CHOPSUEY - 蔬菜煎面 S- SINGLE PORTION F- FAMILY PORTION

Dishes served on hot plate 特别菜 - 铁板 41* 铁板鸡肉 Chicken on hot plate 250g 179,- 42* 铁板猪肉 Pork on hot plate 250g 179,- 43* 铁板牛肉 Beef on hot pl

Dishes served on hot plate 特别菜 - 铁板 41* 铁板鸡肉 Chicken on hot plate 250g 179,- 42* 铁板猪肉 Pork on hot plate 250g 179,- 43* 铁板牛肉 Beef on hot pl Soups 0,3 l 汤 1 蔬菜汤 Vegetable soup with rice noodles 42,- 2 双冬鸡肉汤 Chicken soup with bamboo shoots 49,- and Chinese mushrooms 3 芦笋鸡肉汤 Chicken soup with asparagus and broccoli 49,- 4 玉米鸡肉汤