Daily Lunch Specials
Date: 9 Jan 2017 — 13 Jan 2017 | Venue:
Monday |
| A different buffet selection from the chef each week | ||
January 9 |
The Taste of Taiwan |
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| Soup: | ||
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Tofu & Seaweed Broth | |
| Salads: | ||
| Tuna-stuffed Chinese Doughnuts | ||
| Crêpes filled with Pork Strips and Bamboo | ||
| Crumbed Oysters in Yam Flour | ||
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Bamboo, Shimeji & Okra Salad with Spices | |
| Hot Dishes: | ||
| Crispy Pork Chops with Preserved Plum Sauce | ||
| Crumbed Carp Fillet with Sesame & Vinegar Sauce | ||
| Tainan-style Crispy Shrimp & Pork Mousse | ||
 |
Braised Preserved Boneless Pork Knuckles | |
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Chicken braised with Herbs and Sesame Oil | |
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Taiwanese-style Stir-fried Mushrooms | |
| Serving Station: | ||
| Ground Pork with Bean Paste | ||
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Braised Beef Shanks with Spices | |
| Taiwan Noodles, Vegetables, Beef & Turnip Soup | ||
| Dessert: | ||
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Pineapple Crêpes Stuffed with Red Beans | |
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Assorted Dumplings | |
| – Lacto-ovo Vegetarian – Vegan – Contains Alcohol |
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Tuesday, January 10
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, January 11 |
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| International Spicy Feast Buffet Lunch | ||
Thursday, January 12 |
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| Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, January 13 |
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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 |
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| Chinese menu available upon request 如有需要,請向侍應索取中菜餐牌 |
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