Daily Lunch Specials
Date: 15 May 2017 — 19 May 2017 | Venue:
| Monday | ||
| A different buffet selection from the chef each week | ||
| May 15 | The Tastes of Hong Kong | |
| Appetizers & Soup: | ||
| Beef Shank with Spices | ||
 |
Tofu with Spicy Salt | |
|
Black Fungus with Sesame | |
| Chicken Wings with Scallions | ||
| Pork Ribs with Fermented Beans | ||
| Papaya, Fungus & Pork Shank Broth | ||
| Hot Dishes: | ||
 |
Chicken with Ginger | |
| Pig’s Belly with Lotus Root | ||
| Squid with Pickled Vegetables | ||
| Fried Aubergines and Capsicums stuffed with Squid Mousse | ||
| Garoupa and Onion in Tea-flavoured | ||
| Sliced Duck with Sugar Peas and Ox Sauce | ||
| Baby Cabbage with Wolfberry in Broth | ||
|
Duo Mushrooms with Vegetables | |
| Station: | ||
| Fish Ball and Squid in Satay Sauce; Wonton; Vegetable Dumplings | ||
| |
Choisum, Chinese Lettuce, Chive Flower | |
 |
Noodles: Vermicelli, Ho Fan and Condiments | |
| Desserts: | ||
|
Sweetened Beancurd Sheet and Egg in Broth | |
|
Dates & Osmanthus Cake | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free – Contains Alcohol |
||
| Tuesday, May 16 | ||
| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
| Wednesday, May 17 | ||
| International Spicy Feast Buffet Lunch | ||
| Thursday, May 18 | ||
| Roast Striploin of Beef with Soup of the Day & Dessert | ||
| Friday, May 19 | ||
| 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 |
||
