We are lucky to be able to indulge in a variety of different cuisines from all over the world. The Asian cuisine in itself presents so many options, here we select our top 5 picks from our Intertain chefs.

Let's walk through different countries, one cuisine at a time although not all.

The best part is, our Intertain chef will bring that cuisine to your home. 

Japan: Tamaki Nakatani

Teishoku is a type of Japanese set meal, where all of the dishes in the course are served together as a set. Teishoku dining is based on the ichiju-issai (or “one soup, one side”) traditional meals offered at Zen temples, which included a main, soup, rice, and pickles.

Teishoku Course
$72 per person including GST

5 Entree Platter

• Japanese Potato Salad
• Soy Sauce Marinated Soft Boiled Egg
• Edamame (Young Soy Bean)
• Pickled Mini Tomato
• Grilled Shiitake Mushroom and Chicken Mince

Main

• Tonkatsu: Bread Crumbed Pork Loin or
• Karaage: Deep Fried Chicken Thigh with Ginger and Soy Sauce Flavour
  
  *served with rice and miso soup 

Dessert

• Green Tea Ice-Cream

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Malaysia: Yasmin Leila

Nasi Lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia where it is considered the national dish.

Malay Village Delights
$72 per person including GST

Entrée

• Karipap - Curry Puff with Lightly Spiced Potato Filling (V)
• Cucur Udang - Prawn Fritter Served with Chili Sauce
• Satay Ayam - 2 Skewers of Grilled Chicken Accompanied by Peanut Sauce, Red Onion Cucumber and Rice Cubes

Main

• Nasi Lemak - Coconut Rice Accompanied by Sambal Ikan Bilis, Peanuts, Hard-boiled Egg and Cucumber
• Ayam Goreng Berempah - A Fried Chicken Drumstick Marinated in Galangal, Chili, Curry Leaves and a Multitude of Aromatic Spices
• Rendang Daging - Slow Cooked Beef Stew with Spices, Chili, Turmeric Leaves and Roasted Coconut
  
  *Tofu option available for Vegetarians

Dessert

• Bubur Pulut Hitam - Warm Black Glutinous Rice Cooked with Coconut Milk and Fragrant Pandan Leaves
• Sago Gula Melaka - Chilled Tapioca Pearl Pudding with Palm Sugar Syrup
• Ketayap - Pandan Crepe with a Moist Coconut Filling

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Philippines: Fhred Batalona

Boodle Fight is a Filipino Military term for mess hall eating, wherein a table is covered with banana leaves and food from rice, viands or salads are piled up in the middle. This dish is called a fight because Filipino military cadets would fight for the food that is laid out in front of them until it runs out. Many Filipinos then adopt this during outings or picnics in a park and is now offered for people who want to experience this epic style of dining. For this menu, it is recommended to use your bare hands to eat to give it a different dining experience, although plastic gloves can be provided for those who request it. 

Filipino Boodle Fight
$72 per person including GST

Rice Option

• Steamed Jasmine Rice or Garlic Rice

Entree

• Mixed Green Salad with Tomatoes and Onions 

Main Course

• Lumpia - Deep Fried Pork Spring Rolls
• Roasted Chicken - This is served with our Filipino Bagoong (stir-fried shrimp paste)
• Pork Adobo - Pork Cooked in Soy-Vinegar Broth, Onions, Garlic and Bay Leaves
• Buttered Shrimp - Shrimps Stir-fried with Butter and Garlic

Fresh Fruits

• Watermelon, Honeydew, Orange, Strawberries

Beverage

• Melon Juice - Refreshing Melon Juice with Milk

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Indonesia: Gema Mantra

If you have been to Bali, Indonesia then you would have indulged in Indonesia’s authentic cuisine with its spices and mix of meat, vegetables on rice.

Bali Belly
$83 per person including GST

Entrée

• Betutu Quail - Twice-Cooked Spicy Quail Served With Bean Sprout, Capsicum, Coriander, Coconut, Roasted Peanuts, Fried Shallot Tossed in Lime Dressing 

Main

• Babi Guling - Slow Roasted Pork Marinated in Balinese Spice 
• Sate Lilit - Pork Mince Skewers with Lime Leave, Chilli Spice 
• Lawar - Shreded Coconut, Green Beans, Young Jackfruit Salad  

Dessert

• Jajan Bali (V)
• Klepon - Rice Cake Filled with Palm Sugar Syrup
• Pisang Rai - Steamed Battered Banana
• Injin - Black Sticky Rice Cooked in Coconut 

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India: Anjali Modi

Anjali introduces traditional Indian gastronomy with modern cooking techniques like sous vide cooking to create molecular Indian cuisine by using local produce. She aims to deliver Modern Australian dining experience at the table. 

Modern Indian
$127 per person including GST

Entree

• Rosemary Chicken Tikka, Chilli Pipette and Black Olive Khichdi

Main

• Lobster Masala

Dessert

• Whisky Truffle, Dark Chocolate Chikki Delice, Orange Mousse with Cranberry Kulfi

More options available. 

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