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Daily Lunch Specials


A different buffet selection from the chef each week

November 21

The Tastes of Hong Kong
Shredded Chicken with Green Bean Starch Sheets
Crispy Shrimp Dumplings
Pork Ribs with Five Spices
 Vegetarian Crispy Bean Curd Rolls
 Tofu marinated with Soy Sauce
Bean, Dried Octopus & Pork Shank Soup
Main Dishes:
Ginkgo Nuts, Pea Sprouts and Bean Curd Skins in Fish Broth
 Garoupa with Lily Bulbs, Fungus and Wolfberries
 Steamed Egg White with Prawns and Wine
 Braised Oxtail with Port Gravy
 Braised Aubergine with Minced Pork
 Steamed Chicken with Dates and Cordyceps
 Tofu & Gluten Puff Ragout
 Fried Noodles with Bean Sprouts and Soy Sauce
Serving Station:
Fish Cakes, Fish Balls, Beef Brisket
Cantonese Yellow-alkaline Noodles; Rice Noodles
 Chinese Lettuce, Choi Sum, Chive Flower
 Fruit Meringue
 Sweet Potatoes in Sweetened Soup
– Lacto-ovo Vegetarian     – Vegan   – Gluten-Free Dish    Contains Alcohol

Tuesday, November 22

The day’s special from the Carving Board, with Soup of the Day & Dessert

Wednesday, November 23

Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert

Thursday, November 24

Roast Striploin of Beef with Soup of the Day & Dessert

Friday, November 25

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