Monday |
A different buffet selection from the chef each week | ||
December 19 | The Taste of Scandinavia | |
Soup: | ||
![]() ![]() | Danish Beer & Bread Soup | |
Salads: | ||
Smörgåsbord Platter of Cured Meat, Pâté, Smoked Fish and Dark Rye Bread | ||
![]() | Swedish Potato & Apple Salad with Dill | |
![]() | Pomegranate & Kale Salad | |
![]() | “Furuly” Salad of Green Cabbage, Carrots, Apples, Prunes and Hazelnuts | |
![]() | Healthy Greens and Brussels Sprouts | |
Hot Dishes: | ||
Norwegian Lamb & Potato Stew | ||
Pan-roasted Flounder Fillet with Dill Butter Sauce | ||
Oven-roasted Baby Pork Shanks with Herbs | ||
Swedish Meat Balls in Rich Creamy Gravy | ||
![]() | Vegetable Stew of Green Cabbage, Brussels Sprouts, Carrots, Yellow Zucchini and Yellow Turnips | |
![]() | Potato Wedges roasted with Juniper Berries and Herbs | |
Dessert: | ||
![]() | Scandinavian Almond Cake | |
![]() | Scandinavian Coconut Cookies with Sea Salt | |
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Tuesday, December 20 | ||
The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, December 21 | ||
International Spicy Feast Buffet Lunch | ||
Thursday, December 22 | ||
Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, December 23 | ||
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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