Daily Lunch Specials
Date: 27 Mar 2017 — 31 Mar 2017 | Venue:
| Monday | ||
| A different buffet selection from the chef each week | ||
| March 27 | The Tastes of Hong Kong | |
| Soup: | ||
| Green Radish, Carrot, Sweet Corn & Pork Shank Soup | ||
| Appetizers: | ||
| Chinese-style Cold Tossed Cloud Fungi and Celery | ||
| Crispy Pork Ribs with Osmanthus | ||
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Taiwanese Tofu | |
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Crispy Okra | |
| Drunken Chicken | ||
| Hot Dishes: | ||
| Sautéed Beef with Preserved Young Ginger | ||
| Chicken with Black Pepper Sauce and Onion | ||
|
Sautéed Lily Bulbs with Fungus, Chinese Celery and Holland Beans | |
| Steamed Garoupa with Pork and Shittake Mushrooms | ||
| Pork with Enoki in Satay Sauce | ||
| Steamed Egg White Custard with Prawns | ||
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Stir-fried Mushrooms and Bamboo Shoots with Broccoli | |
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Braised Tofu with Gluten Puffs and Vegetables in Soya Sauce | |
| Dumpling & Noodle Station: | ||
| Fish Wontons, Fish Dumplings, Squid Dumplings, Carp Fillet, Fish Broth | ||
|
Ho Fan, Glass Noodles, Buckwheat Noodles | |
|
Choi Sum, Chinese Lettuce | |
| Dessert: | ||
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Coconut Flavored Cake | |
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Mini Egg Tartlets | |
– Lacto-ovo Vegetarian – Vegan  – Contains Alcohol |
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| Tuesday, March 28 | ||
| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
| Wednesday, March 29 | ||
| International Spicy Feast Buffet Lunch | ||
| Thursday, March 30 | ||
| Roast Striploin of Beef with Soup of the Day & Dessert | ||
| Friday, March 31 | ||
| The FCC’s famous Chicken 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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