Daily Lunch Specials
Date: 1 Jan 1970 | Venue:
Monday |
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| A different buffet selection from the chef each week | ||
July 25 |
The Tastes of Thailand |
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| Soup: | ||
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Thai Mushroom Soup  |
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| Salads: | ||
| Deep-fried Chicken Fillet with Thai Herbs | ||
| Seafood Salad with Glass Noodles | ||
| Crispy Fried Fish Cakes with Crackers | ||
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Mango, Papaya, Fungus & Vegetable Salad | |
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Green Papaya Salad with Lime Dressing | |
| Hot Dishes: | ||
| Thai Spring Rolls | ||
| Chicken & Pork Satay | ||
| Green Curry of Chicken with Eggplant and Onions |
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| Braised Pork Knuckle with Pickled Vegetables | ||
| Red Curry of Seafood & Pumpkin | ||
| Stir-fried Rice Vermicelli with Minced Pork | ||
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Fried Rice with Pineapple and Vegetables | |
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Sautéed Mixed Vegetables with Basil and Fish Sauce | |
| Desserts: | ||
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Chef’s Selection of Thai Dessert | |
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Mango and Sticky Rice | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free Dish  – Contains Alcohol |
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Tuesday, July 26
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, July 27
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| Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert | ||
Thursday, July 28
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| Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, July 29 |
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| The FCC’s famous Chicken Schwarma, carved at the counter & served with Greek salad and Pita Bread, Soup of the Day & Dessert | ||
| Chinese menu available upon request 如有需要,請向侍應索取中菜餐牌 |
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