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Palm Cafe, serves variety of favorites Malaysian local delights and international cuisine. You will be pampered and spoil for choices when you dine at Palm Cafe

Business Hour :

Breakfast from 6.30am to 10.30pm
Lunch from 11.00am to 2.00pm
Snack from 2.00pm to 6.30pm
Dinner from 6.30pm to 11.00pm

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Palm Garden, our renown Chinese Restaurant, specialising in authentic Cantonese cuisine and dim sum delicacies

Business Hour :

Dim sum from 7.00am to 1.45pm
Lunch from 10.30am to 1.45pm
Dinner from 6.00pm to 9.00pm 

Close for every Tuesday
(except Public Holiday)

SteamBoat Buffet Dinner from 6.30pm to 9.00pm(Available every Friday, Saturday & Sunday)

Menu We Serve

Dim Sum
Lunch
Buffet Breakfast
Buffet Steamboat
Dinner
Room Service
Dim Sum

Originally a Cantonese custom, dim sum is inextricably linked to the Chinese tradition of “yum cha” or drinking tea. Teahouses sprung up to accommodate weary travelers journeying along the famous Silk Road. Rural farmers, exhausted after long hours working in the fields, would also head to the local teahouse for an afternoon of tea and relaxing conversation.

Still, it took several centuries for the culinary art of dim sum to develop. At one time it was considered inappropriate to combine tea with food: a famous 3rd-century Imperial physician claimed this would lead to excessive weight gain. As tea’s ability to aid in digestion and cleanse the palate became known, tea house proprietors began adding a variety of snacks, and the tradition of dim sum was born.

Dim Sum: Chinese Brunch

In the west, dim sum came about as a natural result of 19th-century Chinese immigrants – most of whom were from the Canton region – settling on the East and West coasts. Some gourmands believe that dim sum inspired the whole idea of “brunch” – combining breakfast and lunch into one large mid morning meal. It is true that the word brunch only came into existence in the late 1800’s.

Dim Sum Food

Many of the dishes that compose a dim sum-inspired lunch are either steamed or deep-fried. Among the former, you’ll find everything from steamed pork spareribs, char siu bao, steamed buns with roast pork, and har gao.Deep-fried treats include mini spring rolls and Wu Gok, a type of taro turnover.
Finally, there’s dessert. Custard tarts are a must; you may also have a choice between mango or almond pudding.
All of the above are washed down with copious amounts of green tea.

Ordering Dim Sum

If you enjoy browsing through a menu, a restaurant that serves dim sum in the traditional style is not for you. Instead of ordering from a menu, you choose from an assortment of dishes that servers push around on carts. While it may not be evident in the hustle and bustle of the carts rolling by, there is a certain order to how dim sum is served: lighter, steamed dishes come first, followed by exotic items such as chicken’s feet, then deep-fried dishes, and finally dessert. An Asian friend told me that beginning dim sum with heavier deep-fried food is a little like serving rice for dinner as the first course.

Today, most restaurants have dispensed with the cart system. Instead, when you are first seated the waitress will hand you a menu and you use a pencil to mark off which items you want and the number of orders. The food is still served at the table in steamer baskets to keep it warm. Restaurants that continue to use the traditional cart system, including a major restaurant chain in Hong Kong, have made this a selling point.

Dim Sum For Two

If you’re looking to have a romantic lunch, a dim sum restaurant probably isn’t the best choice. First off, the atmosphere is hardly conducive to romance, what with the clattering of trays, people calling out their orders, and large groups of people talking at each table. Besides, the best way to enjoy dim sum is with a group; otherwise, you’ll fill up on a few items and miss the opportunity to sample everything. On the other hand, you can always take home the leftovers!

For the novice, the noisy atmosphere in a dim sum restaurant can take a bit of getting used to. It’s a great way to sample a variety of intriguing tastes and flavors. Somehow, the typical Sunday brunch can’t match the culinary appeal of Chinese dim sum.

Article By Rhonda Parkinson   https://www.thespruceeats.com/delicious-dim-sum-chinese-brunch-694544

Buffet Breakfast

Room Service

Room service or in-room dining is a hotel service enabling guests to choose menu items for delivery to their hotel room for consumption there, served by staff. Room service is organized as a subdivision within the Food & Beverage Department of high-end hotel and resort properties. It is uncommon for room service to be offered in hotels that are not high-end, or in motels.

By Wiki

Lunch

Lunch, the abbreviation for luncheon, is a meal typically eaten at midday. The origin of the words lunch and luncheon relates to a small snack originally eaten at any time of the day or night. During the 20th century, the meaning gradually narrowed to a small or mid-sized meal eaten at midday. Lunch is commonly the second meal of the day, after breakfast. The meal varies in size depending on the culture, and significant variations exist in different areas of the world.

By Wiki

Dinner

Dining is an occurrence of every day of our lives, or nearly so, and as our health and spirits depend in great measure upon our vivid enjoyment of this our chief meal, it seems to me a more worthy object of study than those unreal occupations about which so many busy themselves in vain.

Thomas Walker

Buffet Steamboat

Hot pot is a delicious and fun communal eating experience that is thought to hail from Eastern China. Typically, it involves a huge bowl of broth placed in the center of a table that is heated there via induction or flame. Ingredients ranging from raw vegetables to thinly sliced meats are also placed on the table (or sometimes on a nearby cart) so that diners can submerge them in the broth to cook before eating.

How to Eat Hot Pot

When everyone is sharing the same communal hot pot bowl, best practices include the following:

•Take turns.
•Try to eat what you’ve placed in the bowl (it’s easy to lose track of food when it’s simmering, of course) to the best of your ability.
•If the bowl is split so that it can handle spicy on one side and a mild broth on the other, do not cross dunk. A mild broth can get spicy really quickly and vice versa.
•Drop hot pot ingredients in with chopsticks. Fish them out with chopsticks or hot pot spoons.
•It is easy to overcook (though frankly a lot of meat can handle this) thinly-sliced meats so you may want to simply swish it around quickly with your chopsticks instead of dropping it in.

Each diner may also elect to prepare a little bowl of dipping sauce for themselves, if available. The idea is to dunk the newly cooked hot pot ingredients into the sauce before eating. Some hot pot restaurants have make-your-own sauce bars while others do not. A typical combination is sesame oil with a little bit of soy sauce.

Some of the photos in this post are from a popular chain called Faigo that we ate at in Beijing. Faigo’s claim to fame is that everyone has their own mini hot pot which allows each person to pick their own broth style. While very cool, this isn’t common.

While it is certainly a popular Chinese dish that you’ll stumble upon when traveling in China, it isn’t terribly common elsewhere. This is a shame because while it sounds a bit like fondue, it’s far more glorious. We’ve love it so much that we even figured out how to make hot pot easily at home.

What Goes in Hot Pot

The answer to what goes in hot pot is entirely up to you. It starts with a soup base that can be prepared with a mild stock. Or, you can dial up the spicy in a manner that will blow your top off. I recommend somewhere in between.

Common hot pot ingredients include various types of thinly-sliced meats (chicken, pork, beef, lamb), vegetables (leafy greens, lettuce, pak choy, mushrooms), noodles, dumplings, firm tofu and seafood including shellfish and fish balls.

When preparing hot pot at home, we typically take a look around the Asian market to see which pre-sliced meats look good (or are on sale) and go from there.

“Food is not rational. Food is culture, habit, craving and identity”

The best way to experience our wide collection of food is to visit the store. Follow the aromas and choose the most enticing foods to satisfy your palate.

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Hotel Sandakan
(Wholly Owned By Tengis Sdn Bhd)
Block 83, Town Centre, 4th Avenue,
90000 Sandakan, Sabah, Malaysia
Phone: +60-89221122
Fax      : +60-89221100
Email: sales@hotelsandakan.net
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