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 | ||
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 | ||
Braised Lo Hon Vegetables | ||
Tofu & Mushroom Ragout | ||
E-Fu Noodles with Enoki | ||
Serving Station: | ||
Wontons, Prawn Dumplings, Fish Dumplings | ||
Cantonese Yellow-alkaline Noodles; Rice Noodles, Silver Pin Noodles | ||
Lettuce, Baby Cabbage, Kale, Condiments | ||
Dessert: | ||
Sweetened Ginger Tea with Dumplings | ||
Egg Custard Cakes | ||
– Lacto-ovo Vegetarian – Vegan – Gluten-Free Dish – Contains Alcohol | ||
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 |