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Old 24-02-2011, 05:37 PM   #6646
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i read it as normal context leh.... *puzzled* cause usually breast no juice de.
must read in food context... if normal got juice then is quite abnormal liao...

agree, but Beta's breast is jin spesher huan ... tender & cheesy
i hope i dun see Beta again, i confirm will LOL non-stop in his face... poor boy
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Last edited by kunoichi; 24-02-2011 at 05:40 PM..
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Old 24-02-2011, 05:38 PM   #6647
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mus it be bigger, cheaper and better??
ok at least better.. same portion, slightly pricer.

u referring to sting ray right.
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Old 24-02-2011, 05:40 PM   #6648
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ya... and when ur food fly away from ur plate and land on someone else food or someone else... u rather dirty other their food/them ya...??
depends on my mood lor. If I like a person, I will make sure the food land directly into the mouth. If I dun like a person, I will make sure it land on the plate. And if I hate the person, the food will land on the face.

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Old 24-02-2011, 05:40 PM   #6649
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ok at least better.. same portion, slightly pricer.
is that a blush????

ya... and when ur food fly away from ur plate and land on someone else food or someone else... u rather dirty other their food/them ya...??


regards,
wacky
wah sai... didnt know u sooooo fussy ... de. hope my crab dont fly to ur plate next time.
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Old 24-02-2011, 05:42 PM   #6650
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wah sai... didnt know u sooooo fussy ... de. hope my crab dont fly to ur plate next time.
orh ... liddat huh?

den land right into his mouth lor
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Old 24-02-2011, 05:43 PM   #6651
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wah sai... didnt know u sooooo fussy ... de. hope my crab dont fly to ur plate next time.
i not necessary is complaining u know -- so long not land on myself can le...

but i welcome to land on my plate... better still if ur abalones... scallops... oysters... all land on my plate then i eat them up...

and yeah u are another one that dun use hands one... walao eat crab use chopsticks one...!!


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Old 24-02-2011, 05:44 PM   #6652
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i hope i dun see Beta again, i confirm will LOL non-stop in his face... poor boy
u will regret not wanting to see Beta again lor ...

he has yet to appear in his Levis jeans with strategic holes yet
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Old 24-02-2011, 05:45 PM   #6653
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is that a blush????



wah sai... didnt know u sooooo fussy ... de. hope my crab dont fly to ur plate next time.
Its a compromise for sting ray.

how u eat until crab fly into other people plate ??? yr hand slipped due to the oiliness of the crab ?
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Old 24-02-2011, 05:47 PM   #6654
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u will regret not wanting to see Beta again lor ...

he has yet to appear in his Levis jeans with strategic holes yet



speaking of crab, has samba updated on that $35/kg crab thing yet?

PLEASE CLICK THIS TO GET A FREE COUPON FROM MAC DONALDS
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Last edited by kunoichi; 24-02-2011 at 05:56 PM..
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Old 24-02-2011, 06:08 PM   #6655
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BRUNCH (Sunday) commence on the 13th of March

The Brunch buffet menu for the 6th will remain unchanged. Only the Plates of Pleasure will differ as the Seafood PromOcean commences on the 7th of March 2011. (6th of March 2011 – United Plates of America; 13th of March 2011 – A Seafood PromOcean)


BUFFET MENU

CORE SALAD
Mixed Mesclun
Romaine Lettuce

Red Raddichio

DRESSING
Olive Oil
Balsamic Vinegar
Honey-Balsamic
Thousand Island
Caesar Dressing

CONDIMENTS
Cucumber Slices
Celery Slices
Beetroot Slices
Carrot Noodles
Onion Rings
Cherry Tomatoes
Corn Kernels
Alfalfa Sprouts
Lemon Wedges
Grilled Chicken Slices
Sun-dried Tomatoes
Marinated Eggplants
Capsicum in Olive Oil
Avocado Salsa
Mixed Olives
Hummus
Olive Tapenade
Sun-dried Pesto
Pine Nuts
Walnuts
Chopped Bacon
Quail Eggs
Parmesan Cheese
Croutons

COMPOUND SALAD
Potato Salad with Seared Tuna
Kerabu Mango with Top Shell
Tabouleh Salad
Cajun Chicken Salad with Caramelized Walnuts
Cold Beef Salad with Red Radish
Tomato with Mozzarella and Basil Oil

JAPANESE COUNTER
Selection of Sushi and Nigiri
Selection of Sashimi on Ice

COLD PLATTERS
Selection of Smoked Fish Platters
Assorted Cold Cuts
Assorted Salami

SEAFOOD ON ICE
“Live” Tiger Prawns
Half Shell Scallop
Marinated Mussels
Marinated Jelly Fish
“Live” Oysters

HOT CHAFER
Veal Osso Bucco
Shellfish in a White Wine Sauce
Texas BBQ Smoked Pork Ribs with Charred Pineapples
Roasted Herb Vegetables
Roasted Chicken Drumsticks with Rosemary

ASIAN
Brasied Bai Ling Mushrooms with Hong Kong Choy Sum
Ginger Pork Trotter
Steamed Seabass ‘Nyonya’ Style
Crabmeat Fried Rice
Scallops Fried Udon with XO Sauce
CARVING
Angus Short Beef Ribs and Boneless Lamb Leg
SOUP
Wild Mushroom Soup

“LIVE” STATION
Pancakes with Condiments

DESSERT
8 types of Tropical Cut Fruits
6 types if Fruits Display
Black Forest Cake
Lemon Cheese Cake
Green Tea Swiss Roll
Mixed Fruit Tartlets
Tiramisu
Coconut Pudding
Vanilla Cream Caramel
Trifle Jelly
Strawberry Mousse
Orange Mousse
Dark and White Chocolate Panna Cotta
Longan Jelly
Apple Jelly
Honeydew Jelly
Fruits Compote
Banana Pudding (Hot)
Chocolate Fountain with Condiments
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Last edited by lovejade; 25-02-2011 at 10:50 AM..
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Old 24-02-2011, 06:13 PM   #6656
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Monday BUFFET MENU claymore

SEAFOOD ON ICE (Dinner Only)
Fresh Boston Lobsters
“Live” Tiger Prawns
Marinated Mussels
“Live” Oysters
Cold Scallops
JAPANESE ITEMS
Cold Soba Noodles with Condiments (Lunch)
Selection of Sashimi on Ice (Dinner)
COMPOUND SALAD
Heart of Palm
Beef Mango Kerabu
Seafood and Citrus Salad
Greek Salad with Feta Crumb
Asian Duck Salad with Sesame-Plum Dressing
Char-grilled Aubergine with Cumin Oil
CORE SALAD
Mixed Mesclun
Romaine Lettuce

Red Raddichio




DRESSING
Olive Oil
Balsamic Vinegar
Honey-Balsamic
Thousand Island
Vinaigrette
Caesar Dressing
CONDIMENTS
Cucumber Slices
Celery Slices
Beetroot Slices
Carrot Noodles
Onion Rings
Cherry Tomatoes
Corn Kernels
Alfalfa Sprouts
Lemon Wedges
Grilled Chicken Slices
Sun-dried Tomatoes
Marinated Eggplants
Capsicum in Olive Oil
Avocado Salsa
Mixed Olives
Hummus
Olive Tapenade
Sun-dried Pesto
Pine Nuts
Walnuts
Chopped Bacon
Quail Eggs
Parmesan Cheese
Croutons
SOUP
Cream of Vegetables
CARVING
Roasted Turkey Breast with Cranberry and Giblet Gravy
“LIVE” STATION
Pasta Station with Creamy Cheese and Mushroom/ Seafood with Tomato/ Napoli Sauce
PLATES OF PLEASURE (Dinner Only)
US Angus Beef Tenderloin
US Berkshire Pork Sausage
US Oven Roasted Rack of Lamb
US Turkey Casserole
US Kurobuta Pork T-Bone
US Wagyu Beef Burger
HOT CHAFER
Duck Leg Confit with Orange Chutney
Sautéed New Potatoes
Brussels Sprouts
Lamb with Pink Pepper Cream
Beef Oxtail
Pizza and Calzone
ASIAN
Baby Kai-Lan with Braised Mushroom
Cantonese Sweet and Sour Pork with Lychee
Chinese Fried Rice
Herbal Chicken Drumsticks
Steamed Seabass Fillet with Szechuan sauce
DESSERT
8 types of Tropical Cut Fruits
6 types of Fruits Display
Chocolate Truffle
Dark Cherry Cake
Peach Crumble (Hot)
Strawberry Swiss Roll
Coffee Swiss Roll
Sweet Corn Pudding
Chocolate Cream Caramel
Mixed Berry Mousse
Sour Sop Mousse
Lychee Jelly
Pandan Jelly
Mixed Fruit Jelly
Chef’s Specialty
Fruit Compote
Ice Cream Counter

Chocolate Fountain with Condiments
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Last edited by lovejade; 24-02-2011 at 06:15 PM..
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Old 24-02-2011, 06:14 PM   #6657
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Tuesday BUFFET MENU Claymore

difference in....
COMPOUND SALAD, SOUP, “LIVE” STATION , HOT CHAFER, ASIAN, DESSERT

COMPOUND SALADPotato Salad with Spicy-Lemon MayoKerabu Chicken with SambalSalad NicoiseSweet and Sour Artichoke SaladKorean KimchiMarinated Mushroom SaladCORE SALADMixed MesclunRomaine LettuceRed RaddichioDRESSING Olive OilBalsamic VinegarHoney-BalsamicThousand IslandVinaigretteCaesar DressingCONDIMENTSCucumber SlicesCelery SlicesBeetroot SlicesCarrot NoodlesOnion RingsCherry TomatoesCorn KernelsAlfalfa SproutsLemon WedgesGrilled Chicken SlicesSun-dried TomatoesMarinated EggplantsCapsicum in Olive OilAvocado SalsaMixed OlivesHummusOlive TapenadeSun-dried PestoPine NutsWalnutsChopped BaconQuail EggsParmesan CheeseCroutonsSOUPPumpkin SoupCARVING Roasted Rib-Eye Beef “LIVE” STATION Lunch - Penang Hokkien Noodle SoupDinner - Tempura Prawn and VegetablesPLATES OF PLEASURE (Dinner Only)US Angus Beef TenderloinUS Berkshire Pork SausageUS Oven Roasted Rack of LambUS Turkey CasseroleUS Kurobuta Pork T-BoneUS Wagyu Beef BurgerHOT CHAFERGratinated Mussels Chicken Breasts with Porcini and Button Mushroom RagoutRoasted Lamb with Herb Mint JusArtichoke and Beans Casserole with ProsciuttoGratinated Cauliflower with Cheese ASIANPenang Char Koay TeowScallops Fried RiceSpinach with Chinese MushroomsPork Trotter VinegarCurry SeabassDESSERT8 types of Tropical Cut Fruits6 types of Fruits DisplayPistachio and Orange CakeMango Passion Layer CakeChocolate Sesame (Hot)Lychee RollBanana Crème BruleeMixed Fruit TartsTart MeringueStrawberry MousseCoffee Panna CottaTrifle JellyLongan JellyMacaroonsChef’s SpecialtyFruits CompoteIce Cream CounterChocolate Fountain with Condiments
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Last edited by lovejade; 24-02-2011 at 06:26 PM..
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Old 24-02-2011, 06:27 PM   #6658
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Wednesday BUFFET MENU Claymore

difference in....
COMPOUND SALAD, SOUP, “LIVE” STATION , HOT CHAFER, ASIAN, DESSERT

COMPOUND SALADAnti-Pesto PlateThai Papaya SaladPrawn, Celery, Apple and Citrus MixHeart of Palm and French Bean in Basil-Sun-Dried PestoTomato and Pasta SaladRoasted Zucchini with Sweet BalasmicCORE SALADMixed MesclunRomaine LettuceRed Raddichio
SOUPMushroom SoupCARVING Leg of Lamb“LIVE” STATIONCaesar Salad with Smoked Salmon and CondimentsPLATES OF PLEASURE (Dinner Only)US Angus Beef TenderloinUS Berkshire Pork SausageUS Oven Roasted Rack of LambUS Turkey CasseroleUS Kurobuta Pork T-BoneUS Wagyu Beef BurgerHOT CHAFERBlack Pepper Pork Ribs Coq Au VinDuck a la OrangeGarlic Mashed PotatoesRoasted Root VegetablesBeer Battered FishFat ChipsASIANBeef with Ginger and OnionSteamed Seabass with Garlic and Chilli SauceRice Noodles with Minced ChickenBrased Shimeji and Enoki with Baby Choy SumSteamed Lotus Leaf RiceDESSERT8 types of Tropical Cut Fruits6 types of Fruits DisplayOreo Cheese CakeCarrot CakePineapple Banana Crumble (Hot)Apple DumplingBanana Swiss RollCoconut TartletChocolate TartVanilla Crème BruleeTiramisuOrange JellyAlmond JellyGreen Tea Panna CottaChef’s SpecialtyFruits CompoteIce Cream CounterChocolate Fountain with Condiments
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Old 24-02-2011, 06:29 PM   #6659
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thursday BUFFET MENU Claymore



COMPOUND SALAD
Potato Salad with Spicy-Lemon Mayo
Kerabu Chicken with Sambal
Salad Nicoise
Sweet and Sour Artichoke Salad
Korean Kimchi
Marinated Mushroom Salad

SOUP
Pumpkin Soup
CARVING
Roasted Rib-Eye Beef
“LIVE” STATION
Lunch - Penang Hokkien Noodle Soup
Dinner - Tempura Prawn and Vegetables
PLATES OF PLEASURE (Dinner Only)
US Angus Beef Tenderloin
US Berkshire Pork Sausage
US Oven Roasted Rack of Lamb
US Turkey Casserole
US Kurobuta Pork T-Bone
US Wagyu Beef Burger
HOT CHAFER
Gratinated Mussels
Chicken Breasts with Porcini and Button Mushroom Ragout
Roasted Lamb with Herb Mint Jus
Artichoke and Beans Casserole with Prosciutto
Gratinated Cauliflower with Cheese
ASIAN
Penang Char Koay Teow
Scallops Fried Rice
Spinach with Chinese Mushrooms
Pork Trotter Vinegar
Curry Seabass
DESSERT
8 types of Tropical Cut Fruits
6 types of Fruits Display
Pistachio and Orange Cake
Mango Passion Layer Cake
Chocolate Sesame (Hot)
Lychee Roll
Banana Crème Brulee
Mixed Fruit Tarts
Tart Meringue
Strawberry Mousse
Coffee Panna Cotta
Trifle Jelly
Longan Jelly
Macaroons
Chef’s Specialty
Fruits Compote
Ice Cream Counter

Chocolate Fountain with Condiments
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Old 24-02-2011, 06:30 PM   #6660
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Friday BUFFET MENU Claymore

COMPOUND SALADMediterranean Pasta SaladMussel Mango KerabuCucumber Dill SaladGreek Salad with Feta CrumbAsian Duck Salad with Sesame-Plum DressingGrilled Young Corn and Basil-Oil Tomato

DRESSING Olive OilBalsamic VinegarHoney-BalsamicThousand IslandVinaigretteCaesar DressingCONDIMENTSCucumber SlicesCelery SlicesBeetroot SlicesCarrot NoodlesOnion RingsCherry TomatoesCorn KernelsAlfalfa SproutsLemon WedgesGrilled Chicken SlicesSun-dried TomatoesMarinated EggplantsCapsicum in Olive OilAvocado SalsaMixed OlivesHummusOlive TapenadeSun-dried PestoPine NutsWalnutsChopped BaconQuail EggsParmesan CheeseCroutonsSOUPMinestrone SoupCARVING Roasted Duck with Condiments “LIVE” STATION Lunch - Penang Assam LaksaDinner – Salmon Steak with Mashed Potatoes and Creamy Spinach with Chef’s Creation Baked Boston Lobster (1 Serving)HOT CHAFERRoasted Pork Loin with Prunes and Apple ChutneyRoasted Duo Potatoes with Rosemary Pan Seared Seabass with Orange Beurre BlancFisherman’s PotChicken Casserole with ‘Du Puy’Roasted Garlic BroccoliniASIANBaby Siew Pak Chye with Fragrant Garlic OilFragrant Steamed RiceSzechuan Mentis PrawnBraised Yee Fu Noodles with Bonito FlakesBeef with Black Bean SauceDESSERT8 types of Tropical Cut Fruits6 types of Fruits DisplayTiramisu CakeChocolate BrowniesBlueberry Crumble (Hot)Banana DumplingsCrepe Rolls with CheesePecan Sweet Corn Jelly TartOrange Crème BruleePeppermint MousseSour Sop JellyPandan JellyAzuki JellyChef’s SpecialtyFruits CompoteIce Cream CounterChocolate Fountain with Condiments
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Last edited by lovejade; 24-02-2011 at 06:40 PM..
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