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F O O D M E N U<br />
K A I W E I D I A N X I N<br />
A P P E T I Z E R<br />
S u p p l e m e n t<br />
Fo r S – c l a s s<br />
g u e s t s<br />
TA N G<br />
S u p p l e m e n t<br />
Fo r S – c l a s s<br />
g u e s t s<br />
Zen Four Seasons Platter<br />
Chilled shredded chicken with<br />
peanut sauce, chilled marinated<br />
squid With plum sauce, steamed siew<br />
mai and deep fried pie tie cup<br />
BBQ duo combination<br />
Golden roast chicken and<br />
Hong Kong roast duck<br />
Siew MaidimSum<br />
Steamed chicken and Shrimp<br />
wrapped in pastry skin<br />
145 60 Sea Treasure soup with dried scallop 80 25<br />
85 35<br />
40<br />
Shrimp and Chicken dumpling soup<br />
Minced Beef broth with vegetable<br />
and egg<br />
Sze-Chuan hot and sour<br />
seafood soup<br />
Sweetcornchickensoup<br />
58<br />
35<br />
45<br />
26<br />
DimSum Wanton<br />
Deep-fried minced chicken in pastry<br />
bag<br />
40<br />
YA & J I<br />
M A I N C O U R S E<br />
Pie Tie Cup<br />
Minced seafood in deep fried golden<br />
cup<br />
Dim Sum twin combination<br />
Shanghai dumpling and deep-fried<br />
chicken wing<br />
Marinated fish finger flavored with<br />
coffee<br />
Chilled marinated shredded chicken<br />
with peanut and garlic cream<br />
Steamed shrimp dumpling in basket<br />
Pan-fried Shanghai chicken dumpling<br />
Deep-fried crispy chicken spring roll<br />
Deep-fried vegetable spring roll<br />
Stir-fried minced chicken with<br />
mushroom in lettuce bagged<br />
Prawnscrackers<br />
40<br />
50<br />
40<br />
40<br />
65<br />
55<br />
45<br />
35<br />
45<br />
14<br />
YA & J I<br />
Po u l t r y<br />
Deep-fried chicken with two cooking<br />
method<br />
Braised chicken with black<br />
mushroom and basil leave<br />
Stir-fried chicken with<br />
dried chili<br />
Whole duck roasted traditional Hong<br />
Kong style<br />
Hong Kong half Roast Duck<br />
Whole poached duck Teo Chew style<br />
Teo Chew half poached Duck<br />
Wok-fried duck with ginger and<br />
Longan<br />
Sautéed chicken and pineapple with<br />
sweet & sour sauce<br />
65<br />
65<br />
60<br />
155 90<br />
95<br />
175<br />
115<br />
75<br />
65<br />
All prices are in Egyptian pounds and inclusive of 12 % service charge and 10% taxes
F O O D M E N U<br />
K A I W E I D I A N X I N<br />
N I U R O U<br />
B e e f<br />
S u p p l e m e n t<br />
Fo r S – c l a s s<br />
g u e s t s<br />
T E S H E T I E BA N<br />
C h e f ’s s i z z l i n g s p e c i a l<br />
S u p p l e m e n t<br />
Fo r S – c l a s s<br />
g u e s t s<br />
Sautéed sliced beef with bell<br />
pepper and black pepper sauce<br />
Pan-fried sliced beef with<br />
seasonal vegetable<br />
85<br />
95 30<br />
Sizzling Sze-Chuan chicken<br />
with bell pepper<br />
Spicy Lamb with dried chili<br />
on sizzling plate<br />
80<br />
96<br />
Stir-fried sliced beef with<br />
dried chili and bell pepper<br />
90<br />
Sizzling Squid with tomato<br />
and chili<br />
70<br />
Wok-fried beef with ginger and onion<br />
in superior oyster sauce<br />
90<br />
Prawn with XO sauce in<br />
sizzling plate<br />
115 45<br />
Sautéed shredded beef with<br />
minced onion and spicy sauce<br />
90<br />
Stewed fish fillet “Chow Liew”<br />
with black fungus in sizzling plate<br />
65<br />
T E S H E H A I X I A N<br />
S e l e c t i o n o f f r e s h s e a f o o d<br />
Wok-fried beef sliced with preserved<br />
black bean in sizzling plate<br />
92<br />
Sautéed fish fillet with curry and<br />
coconut milk in stone-pot<br />
Wok-fried fish fillet with xo sauce<br />
Steamed fish fillet Cantonese style<br />
60<br />
55<br />
55<br />
S U CA I<br />
Ve g e t a b l e<br />
Sze-Chuan “Ma Poh”<br />
beancurd in stone pot<br />
85<br />
Deep-fried fish fillet with sweet and<br />
sour sauce<br />
55<br />
Braised bean curd “Shanghai“<br />
style with black mushroom<br />
85<br />
Pan-fried prawn with Wolf berries and<br />
ginger<br />
115 45<br />
Hokkien bean curd with<br />
dried scallop in basket<br />
95 25<br />
Wok-fried prawn and cuttle fish with<br />
green beans<br />
80<br />
Deep-fried bean curd with<br />
salt and pepper<br />
85<br />
Stir-fried scallop with water chest nut<br />
and ginger<br />
155 75<br />
Sautéed mixed vegetable<br />
with tofu stick<br />
48<br />
Stewed squid with peanut sauce and<br />
cucumber<br />
55<br />
Braised seasonal vegetable with<br />
shredded chicken<br />
40<br />
All prices are in Egyptian pounds and inclusive of 12 % service charge and 10% taxes
F O O D M E N U<br />
K A I W E I D I A N X I N<br />
M I FA N & M I A N<br />
R i c e & n o o d l e<br />
S u p p l e m e n t<br />
Fo r S – c l a s s<br />
g u e s t s<br />
T I A N P I N<br />
D e s s e r t<br />
Egg fried rice “Yong Chow”<br />
style<br />
Braised rice “ Tai Chi ” style<br />
Egg fried rice with minced beef<br />
50<br />
55 20<br />
55<br />
Chilled sweetened cream corn with<br />
sago<br />
Sweetened chilled Longan with<br />
almond curd<br />
25<br />
25<br />
Stir-fried egg noodle with shredded<br />
seafood and vegetable<br />
50<br />
Chilled Rambutan with Jelly<br />
Sweetened peanut butter gruel<br />
25<br />
25<br />
Singapore wok-fried rice noodle<br />
with curry powder and shrimp<br />
Stir-fried rice noodle with xo<br />
sauce and shredded chicken<br />
60 20<br />
50<br />
Deep-fried crispy banana laced with<br />
honey<br />
Deep-fried water chestnut cake with<br />
desiccated coconut<br />
25<br />
25<br />
SteamedfragrantJasminerice<br />
20<br />
Sweetened red bean cream<br />
20<br />
Steamed red bean dumpling<br />
20<br />
Leng Yong Dumpling<br />
20<br />
Peanut sesame ball<br />
20<br />
Chilled assorted seasonal mixed fruits<br />
25<br />
All prices are in Egyptian pounds and inclusive of 12 % service charge and 10% taxes
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