Menu from 1913
Aug 13, 2012 6:44:44 GMT -5
Post by richardn23 on Aug 13, 2012 6:44:44 GMT -5
The Canton Cafe opened in Adelaide, South Australia, in early 1913, and operated for about six months. At that time the population of Adelaide was about 175,000
The menu below contains the Chinese meals available in 1913. It would be good to see if this menu could be reproduced for a series of meals in 2013, but first I would like to see a Mandarin version of the menu (the original is probably an Australian English transcription of Cantonese).
Note: prices are in shillings and pence, 1 shilling is now 10 cents Australian. One shilling and sixpence is written as 1/6
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Advertisement:
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News article, 26 February 1913, The Register (Adelaide):
The menu below contains the Chinese meals available in 1913. It would be good to see if this menu could be reproduced for a series of meals in 2013, but first I would like to see a Mandarin version of the menu (the original is probably an Australian English transcription of Cantonese).
Note: prices are in shillings and pence, 1 shilling is now 10 cents Australian. One shilling and sixpence is written as 1/6
1. Hoo Hoong - Oyster Soup and Poached Eggs .................... 1/0
2. Chup Sui - Chicken with Bamboo Shhots and Mushrooms.. 1/6
3. Chou Lie Pin - (Fowl) ....................................................... 1/6
4. Chou Ap Pin - (Duck) ...................................................... 1/6
5. Ki Sui Min - Macaroni with Chicken .................................. 1/3
6. Chou Wan Tun ............................................................... 2/0
7. Chou Min ...................................................................... 2/0
8. Hew Min - Long Soup with Duck and Fowl ........................ 1/0
9. Woon Hoon - Short Soup with Duck and Fowl ................... 1/0
10. Loong Har Mai Foon - Braized Lobster and Macaroni ......... 1/6
11. Jou You Bak Kap - (Young Pigeon) .................................. 1/6
12. Kon Jar Sin Ho - Fried Oysters with Egg Omelette ............ 2/6
13. Chou Sin Yie Pin - Filletted Fish ...................................... 2/0
14. Hi Wong Nguey Chee - Shark's Fin and Chicken (4 persons). 12/0
Takes 8 hours to prepare
15. Yut Bin Yin Wor - Edible Birds Nest Soup (3 persons) ......... 7/0
Takes 5 hours to prepare
16. Yee Yuen - Fish Balls ....................................................... 2/0
Takes 2 hours to prepare
17. Toon Arp - Steamed Duck with Chestnuts (4 persons) .......... 7/6
Takes 5 hours to prepare
18. Arp Sam Mee - Three Different Dishes cooked from one .... 8/0
Takes 5 hours to prepare (4 persons)
19. Toon Tarn - Six Courses ..................................................... 15/0
Takes 8 hours to prepare
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Advertisement:
CANTON CAFE.
The New Chinese Restaurant.
BRUCE'S BUILDINGS,
Grote-street, opposite Trades Hall.
English and Chinese Menu. Novelty Chinese Dishes and Continental Delicacies.
First-class Chef, with New York, London, and Continental Experience.
MODERATE TARIFF.
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News article, 26 February 1913, The Register (Adelaide):
A CHINESE RESTAURANT.
Chinese restaurants are much in vogue in London and in many of the larger cities in the United States. A little while ago some enterprising Celestials opened such a cafe in Little Bourke street. Melbourne, and they have now established a branch in Grote street, Adelaide.
The Canton Cafe, as it is called, will cater for both Europeans and Chinese. The Celestial takes great care of his inner man. He has a different set of dishes for each season, and between 70 and 80 to choose from. At the new cafe the management is arranging for different foods for each week. The Europeans will not be forgotten. English dishes will be available for those who do not care for the Chinese fare. The chef, who is a Celestial, has had considerable experience in similar restaurants in the west of London, New York, San Francisco, and Melbourne.
Among the dishes are chup sui (chicken with bamboo shoots and mush rooms), hew min (long soup with duck and fowl), and woon hoon (short soup with duck and fowl). Those are great favourites in Melbourne and New York, and the white people who frequent the cafes there invariably call for them. Many of the delicacies take a long time to prepare, and one of them (toon tarn) requires eight hours before it can be put on the table ready for eating. Toon tarn consists of six courses, and each has to be carefully made up. It is said that the dish is most appetizing. With each food special spices, which come direct from China, are used. A feature is the tea, made by the Chinese method.
Private and special dinners will be provided. There are four different kinds, and they are known by numbers. For Nos. 2, 3, and 4 a day's notice is necessary. In the latter there are 18 courses, and those who sit down to them must give their un divided attention for three hours. Even that time is hardly sufficient for the diner, if he happen to be an epicure, to thoroughly appreciate the meal.
The cafe is centrally situated, and is beautifully neat and clean inside. The walls and the floor are all tiled, the kitchen is up to date. It is intended to instal steam cleaners, and thereby obviate unnecessary handling of the plates.
A room is set apart for ladies, whose wants will be attended to by a white waitress.
