Take Away Menu | Liu Rose Restaurant

Take Away Menu

Soup

SHORT SOUP (WUNTON) 6.50

LONG SOUP (NOODLES) 6.50

CHICKEN AND SWEET CORN SOUP 6.50

HOT AND SOUR SOUP 6.50

CRAB MEAT AND SWEET CORN SOUP 6.50

COMBINATION BEAN CURD SOUP 6.50

CRAB MEAT AND CHICKEN SOUP 6.50

EIGHT TREASURE SOUP 6.50

COMBINATION SHORT SOUP (As a meal) 16.00

COMBINATION EGG NOODLE SOUP (As a meal) 16.00

COMBINATION HO FUN SOUP (As a meal) 16.00

Entree

PRAWN COCKTAIL 8.50

VEGETARIAN SPRING ROLLS (6 PCS)  8.00

MINI SPRING ROLLS (6 PCS)  8.00

DIM SIMS (PORK DUMPLINGS FRIED/STEAMED) (6 PCS)  8.00

HAR GOW (PRAWN DUMPLINGS FRIED/STEAMED) (6 PCS)  9.50

CURRIED BEEF TRIANGLES (6 PCS)  9.50

KING PRAWN CUTLETS (6 PCS)  17.00

STEAMED HALF SHELL SCALLOPS (6 PCS)  18.00

LIU ROSE FLOWER (2 PCS)  6.50

Deep fried spheres made with prawn, pork, ham, mushroom, water chestnuts, and cabbage, served with sweet and sour sauce.

MIXED ENTREE PLATE (4 PCS)  7.00

Deep fried dim sim, gow chee, mini spring roll, curried beef triangle and served with sweet and sour sauce.

MERMAID’S TRESSES 14.00

An airy, deep fried shredded chinese cabbage with minced dry scallops and peanuts.

CHICKEN AND HAM ROLL 17.00

Specially marinated chicken, wrapped in ham pastry, then deep fried and sliced approximately in 12 pieces, served with sweet and sour sauce.

SESAME CHICKEN FILLET 17.00

Marinated chicken fillets with sesame, deep fried in thin batter, served with lemon sauce.

SANG CHOW BOW (served with 4 lettuce leaves) 17.00

A superb dish of finely sliced pork fillet, tossed with onion and served on crisp lettuce leaves and hoi sin sauce.

SPICY CRISPY CALAMARI 18.00

Specially prepared marinated calamari deep fried in thin batter, then tossed with chilli, garlic, shallot, ginger and fine spicy salt.

CHICKEN SANG CHOY BOW (served with 6 lettuce leaves) 18.00

A superb dish of finely diced chicken fillet, tossed with water chestnuts, onion and served on four pieces of crisp leaves and hoi sin sauce.

CHOW SAM SEE (served with 6 pancakes) 18.00

Finely shredded chicken, bbq pork, prawns, mushrooms, bamboo shoots and bean sprouts, cooked to perfection. We could suggest this dish to be served with Chinese pancakes.

MONGOLIAN BEEF ROLL (served with 6 pancakes) 18.00

This is the dish that will make the difference a superb dish if fine beef fillet, garnished with water chestnuts, celery, onion, garlic and mongolian sauce, served with pancakes.

SEAFOOD FRITTERS PLATE 22.50

Choice king prawns, scallops, calamari and fish fillets deep fried in thin batter, served with sweet and sour sauce.

SPICY QUAILS 22.50

Farmed tender meaty quails marinated, with ginger juice and rice wine, then tossed with chilli garlic, shallots, parsley, celery and five spice salt.

Seafood

Combination

SATE SEAFOOD COMBINATION 22.50

HONEY SEAFOOD SUPREME 22.50

SPICY SEAFOOD SUPREME (HOT AND SPICY) 22.50

SPIRIT SEAFOOD SUPREME (HOT AND SPICY) 22.50

XO SEAFOOD SUPREME 22.50

CHILLI SEAFOOD SUPREME (HOT) 22.50

SEAFOOD WITH BLACK BEAN SAUCE 22.50

SEAFOOD WITH COCONUT MILK SAUCE 22.50

SIZZLING SEAFOOD SUPREME 22.50

Crab / Lobster (Tank)

BRAISED WITH CHILLI, GARLIC SAUCE Market Price

BRAISED WITH GINGER & SHALLOT SAUCE Market Price

BRAISED WITH BLACK BEAN SAUCE Market Price

BRAISED WITH BUTTER GARLIC SAUCE Market Price

STEAMED IN THEIR OWN SAUCE Market Price

DEEP FRIED WIH SPICY SALT Market Price

Fish

XO FISH FILLET 19.00

FISH FILLET WITH GINGER & SHALLOT SAUCE 19.00

FISH FILLET WITH SZECHUAN SAUCE 19.00

STEAMED FISH FILLET IN BLACK BEAN SAUCE 19.00

STEAMED FISH FILLET IN SOYA SAUCE 19.00

SPICY BONELESS WHOLE FLOUNDER 22.50

Prawns

CURRIED KING PRAWNS 22.50

KING PRAWNS WITH CHINESE BROCCOLI 22.50

KING PRAWNS WITH ALMONDS OR CASHEW NUTS 22.50

KING PRAWNS WITH BLACK BEAN SAUCE 22.50

XO KING PRAWNS 22.50

GARLIC KING PRAWNS 22.50

HONEY KING PRAWNS 22.50

CHILLI KING PRAWNS (HOT) 22.50

SPIRIT KING PRAWNS (HOT AND SPICY) 22.50

SATE KING PRAWNS 22.50

SPICY KING PRAWNS 22.50

COCONUT MILK KING PRAWNS (specialty page) 22.50

SIZZLING KING PRAWNS SUPREME (specialty page) 22.50

Calamari

HONEY CALAMARI 18.00

CHILLI CALAMARI (HOT) 18.00

SPIRIT CALAMARI (specialty page) 18.00

SPIRIT CALAMARI (HOT) 18.00

KUNG PO CALAMARI (HOT AND SPICY) 18.00

CALAMARI WITH BLACK BEAN SAUCE 18.00

Scallops

DEEP FRIED SCALLOPS IN CHILLI SPICES 26.00

SCALLOPS WITH SNOW PEAS 26.00

SCALLOPS WITH CASHEWS OR ALMONDS 26.00

XO SCALLOPS 26.00

SCALLOPS WITH BLACK BEAN SAUCE OR SATE SAUCE 26.00

SCALLOPS WITH GINGER SHALLOT SAUCE 26.00

SIZZLING SCALLOPS SUPREME 26.00

Specialities

SIZZLING SEAFOOOD SUPREME 22.50

Choice king prawns, scallops, coral trout fillet and calamari, tossed with white sliced mushrooms, carrots and shallot served on a hot iron platter.

DEEP FRIED SCALLOPS IN CHILLI SPICES (HOT) 26.00

Succulent scallops, deep fried in thin batter then tossed with chilli, ginger, garlic, celery, shallot and pepper salt.

FISH FILLET IN SZECHUAN SAUCE (HOT) 19.00

Fresh boneless fish fillet pan fried in a sauce with garlic, ginger, shallots, celery, chilli bean, red vinegar, rice wine and honey, this is a very tasty Szechuan dish.

SPICY QUAILS 22.50

Farmed tender meaty quails marinated, with ginger juice and rice wine, then tossed with chilli garlic, shallots, parsley, celery and five spice salt.

COCONUT MILK KING PRAWNS 22.50

Specially prepared king prawns tossed with sliced onion, shallot, chilli and coconut milk. This is an exotic dish.

SIZZLING KING PRAWNS SUPREME 22.50

Stir fried king prawns with sliced mushrooms, carrot and shallot, served on a hot iron platter.

SPICY CROCODILE FILLET 24.50

Marinated farmed tender crocodile fillet, deep fried in thin batter then tossed with ginger, garlic, shallot, chilli and spicy salt.

FILLET STEAK IN HONEY AND BLACK PEPPER 21.00

Specially prepared long fillet steak, braised with shallot, garlic, ginger, celery, black pepper, onion and honey. This is a must if you enjoy honey.

SPIRIT CALAMARI (HOT AND SPICY) 18.00

Marinated calamari deep fried in a thin batter and delicious sauce made with garlic, ginger, chilli, honey, rice wine, red vinegar and soya sauce.

EMPRESS EGGPLANT (HOT) 16.00

A favourite dish from Szechuan especially prepared egg plant cooked in sauce with chilli bean, garlic, ginger, shallot, rice wine, red vinegar and honey.

STIRED FRIED CRISPY CHINESE BROCCOLI 13.00

resh Chinese broccoli, specially prepared, cooked with ginger & garlic in their own juice, very briefly to retain their natural flavour.

KUNG PO CHICKEN (HOT AND SPICY) 17.00

A special dish from Szechuan, marinated chicken tossed with hot chilli, celery, shallots and onion with a rice wine, soya, honey and peanut sauce.

SEASONED FILLET CHICKEN 19.00

A new dish, Mainated fillet chicken cooked with a very special sauce made of garlic, peanut paste, hoi sin, bbq rib sauce, rice wine and honey. Surrounded with deep fried spinach leaves and cashews.

PEKINESE SHREDDED STEAK (HOT AND SWEET) 21.00

A most unusual dish, spicy juvenile strips of steak and carrots, deep fried and tossed with chilli, honey and wine.

SIZZLING EMPEROR FILLET STEAK (HOT) 21.00

A Szechuan dish specially prepared fillet steak, cooked with chilli bean, garlic, ginger, shallot, celery, red vinegar and honey.

FLAMING PORK RIBS 19.00

Choice cuts of pork chop marinated braised with garlic, ginger, onion, home made special sauce and wrapped in foil.

PORK FILLET WITH COCONUT MILK SAUCE19.00

Shredded pork fillet, braized with sliced onion, shallot, chilli & coconut milk. This is an exotic dish

CANTONESE ROAST DUCK 23.50

Specially prepared marinated diuck baked in oven, this exotic dish served with crispy peanuts

SIZZLING MONGOLIAN LAMB 21.50

Thinly sliced lamb fillet braised with a sauce made of garlic, chilli, peanut sauce, hoi sin and shallots,served on a hot iron plate.

TEMPTRESS SPRING BEANS 16.00

This is a flavour dish from Peking, young spring beans deep fried and braised with shallots, garlic,ginger, celery and well mixed dry shrimp

PEKING DUCK (TWO COURSES) 58.00

Specially prepared whole duck baked in oven. Two courses are presented with this exotic dish.Firstly the crispy skin of the duck is served thin pan-cake, plum sauce, shallot and cucumber, then comes the rest of the duck meat cooked with vegetable or served as sang choy bow.

SPICY BONELESS WHOLE FLOUNDER 22.50

Choice large flounder, specially prepared, the boneless meat cooked with garlic, ginger, shallot,spicy salt and pepper.

Meat

Crocodile

SPICY CROCODILE FILLET (specialty page) 24.50

CROCODILE WITH COCONUT MILK SAUCE 24.50

XO CROCODILE FILLET 24.50

CROCODILE FILLET WITH GINGER & SHALLOTS 24.50

SIZZLING CROCODILE FILLET SUPREME 24.50

Lamb

SIZZLING MONGOLIAN LAMB (specialty page) 21.00

KUNG PO SLICED LAMB (hot) 21.00

SLICED LAMB WITH PORT WINE SAUCE 21.00

HONEY SLICED LAMB 21.00

SATE SLICED LAMB FILLET 21.00

SLICED LAMB WITH GINGER & SHALLOT 21.00

Duck

LEMON BBQ DUCK 23.50

BBQ DUCK WITH PLUM SAUCE 23.50

CANTONESE ROAST CRISPY DUCK 23.50

SPIRIT ROAST DUCK 23.50

DUCK WITH CRAB MEAT SAUCE 27.00

PEKING DUCK (TWO COURSES) 58.00

Pork

PEKINESE PORK RIBS 19.00

SPIRIT PORK RIBS (hot and spicy) 19.00

SALT & PEPPER SPICY PORK RIBS (hot and spicy)19.00

B.B.Q PORK WITH PLUM SAUCE 19.00

PORK RIBS WITH PORT WINE SAUCE 19.00

FLAMING PORK RIBS (specialty page) 19.00

PORK RIBS IN HONEY AND PEPPER 19.00

CHILLI PORK FILLET (hot) 19.00

PORK FILLET WITH COCONUT MILK SAUCE 19.00

PORK FILLET WITH BLACK BEAN OR SATE SAUCE 19.00

SIZZLING PORK FILLET SUPREME 19.00

Chicken

SPIRIT BONELESS CHICKEN 17.00

CHICKEN WITH CASHEW NUTS 17.00

SATE CHICKEN 17.00

CHICKEN WITH BROCCOLI AND BABY CORNS 17.00

CHICKEN WITH ALMONDS17.00

CHICKEN WITH BLACK BEAN SAUCE 17.00

KUNG PO CHICKEN (specialty page) 17.00

CHICKEN WITH SNOW PEAS 17.00

HONEY CHICKEN 17.00

LEMON CHICKEN 17.00

CHILLI CHICKEN (hot) 17.00

XO FILLET CHICKEN 17.00

SEASONED FILLET CHICKEN (specialty page)19.00

FILLET CHICKEN IN CARB MEAT SAUCE 21.00

Vegetables

Vegetables

CURRY MIXED VEGETABLES 13.00

STIR FRIED CRISPY CHINESE BROCCOLI (specialty page) 13.00

STIR FRIED MIXED VEGETABLES 13.00

STEAMED CHINESE BROCCOLI IN OYSTER SAUCE 13.00

STIR FRIED MUSHROOMS AND SNOW PEAS 16.00

STI FRIED MIXED VEGETABLES AND MIXED NUTS16.00

EMPRESS EGGPLANT (specialty page) 16.00

TEMPTRESS SPRING BEANS (specialty page) 16.00

DRY FRIED BEEF HO FUN 16.00

Bean Curd

BEAN CURD WITH MINCED PORK 16.00

BEAN CURD WITH MUSHROOMS AND VEGETABLES 16.00

COMBINATION BEAN CURD 16.00

GRANDMA’S BEAN CURD 16.00

SPICY BEAN CURD. 13.00

Noodles

KING PRAWNS CHOW MEIN (crisp or soft)

DRY FRIED BEEF HO FUN 16.00

FRIED SINGAPORE RICE NOODLE 16.00

BRAISED BEEF OR CHICKEN HO FUN 16.00

SHREDDED PORK CHOW MEIN (crisp or soft) 16.00

CHICKEN CHOW MEIN (crisp or soft) 16.00

COMBINATION CHOW MEIN (crisp or soft) 18.00

SEAFOOD CHOW MEIN (crisp or soft) 20.00

KING PRAWNS CHOW MEIN (crisp or soft) 20.00

Rice

CURRIED BEEF AND RICE 16.00

CURRIED CHICKEN AND RICE 16.00

CURRY COMBINATION AND RICE 18.00

CURRIED KING PRAWN AND RICE 20.00

SEAFOOD FRIED RICE SMALL  16.00     LARGE   20.00

SPECIAL FRIED RICE SMALL  9.00     LARGE   11.00

BEEF FRIED RICE SMALL  9.00     LARGE   11.00

VEGETARIAN FRIED RICE SMALL  7.50     LARGE   9.00

FRIED RICE SMALL  7.50     LARGE  9.00

STEAMED RICE PER PERSON SMALL  3.00     LARGE  3.50

Steak

SATE SLICED BEEF 17.00

BEEF WITH BLACK BEAN SAUCE 17.00

BEEF WITH CASHEWS OR ALMONDS 17.00

XO SLICED BEEF 17.00

CHILLI SLICED BEEF (hot) 17.00

PEKINESE SHREDDED STEAK (specialty page) 21.00

CHINESE STYLE FILLET STEAK 21.00

FILLET STEAK IN PORT WINE SAUCE 21.00

SPIRIT FILLET STEAK (hot) 21.00

SALT AND PEPPER FILLET STEAK (hot) 21.00

FILLET STEAK IN HONEY AND BLACK PEPPER 21.00

FLAMING FILLET STEAK 21.00

SLICED LAMB WITH GINGER & SHALLOT 21.00

Sweet & Sour

SWEET AND SOUR PORK 17.00

SWEET AND SOUR BEEF 17.00

SWEET AND SOUR CHICKEN 17.00

SWEET AND SOUR COMBINATION 19.50

SWEET AND SOUR FISH FILLET 19.50

SWEET AND SOUR KING PRAWNS 22.50

Omelette

COMBINATION OMELETTE16.50

BBQ PORK OMELETTE 16.50

SLICED CHICKEN OMELETTE 16.50

MINI PRAWNS OMELETTE 16.50

KING PRAWNS OMELETTE 20.50