Daily Lunch Specials
Date: 1 Jan 1970 | Venue:
Monday |
October 17 |
The Tastes of Hong Kong | |
| Appetizers: | ||
| Char Siu, Soy Sauce Chicken | ||
| Carp Dumplings, Crispy Tofu with Spiced Salt | ||
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Black Fungus with Sesame Oil, Sweet & Sour Gluten Puffs | |
| Soup: | ||
| Silken Chicken, Pork Shank & Herb Soup | ||
| Main Dishes: | ||
| Garoupa Slices with Lily Bulbs, Fungus and Wolfberries | ||
| Steamed Prawns with Egg White and Spinach Sauce | ||
| Pork Ribs in Zhenjiang Dark Vinegar | ||
| Chicken with Chestnut Ragout | ||
| Sautéed Meat and Preserved Sausage with Celery and Beans | ||
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Braised Lo Hon Vegetables | |
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Tofu & Mushroom Ragout | |
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E-Fu Noodles with Enoki | |
| Serving Station: | ||
| Wontons, Prawn Dumplings, Fish Dumplings | ||
| Cantonese Yellow-alkaline Noodles; Rice Noodles, Silver Pin Noodles | ||
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Lettuce, Baby Cabbage, Kale, Condiments | |
| Dessert: | ||
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Sweetened Ginger Tea with Dumplings | |
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Egg Custard Cakes | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free Dish  – Contains Alcohol |
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Tuesday, October 18 |
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, October 19 |
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| Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert | ||
Friday, October 21 |
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| The FCC’s famous Lamb 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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