Tropicana Jan-Feb 2018 #116 A Start from the Heart
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THE THE COOKBOOK DISHES<br />
Clubhouse<br />
Tel: 03-7804 8888<br />
www.facebook.com/ginshuitei<br />
Operating hours<br />
Monday to Sunday<br />
Lunch<br />
12.00pm to 3.00pm<br />
Dinner<br />
6.30pm to 10.30pm<br />
Japanese Yee Sang<br />
The traditional Chinese New Year prosperity<br />
dish, Yee Sang, gets a new twist Japanese-style.<br />
Freshly-cut thick slivers of salmon sashimi are<br />
ready to be thrown into a hodge podge of classic<br />
Japanese ingredients. Julienned and deep fried<br />
crabstick teams up with hotate, fried salmon<br />
skin, shredded carrots and daikon radish for<br />
<strong>the</strong> annual toss. Piquant pickled ginger, crushed<br />
peanuts and ruby red pomegranate add to <strong>the</strong><br />
flavour. Fruity and fresh, this delectable salad<br />
is tossed toge<strong>the</strong>r with a mix of vegetable oil<br />
and roasted sesame dressing. A must-try this<br />
Chinese New Year.<br />
97 january/february <strong>2018</strong> | TM
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