Daily Lunch Specials
Date: 29 May 2017 — 2 Jun 2017 | Venue:
| Monday | ||
| A different buffet selection from the chef each week | ||
| May 29 | The Tastes of Vietnam | |
| Soup: | ||
Hot & Sour Shrimp Soup  |
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| Salads & Appetizers: | ||
| Minced Shrimp on Sugar Cane | ||
| Green Papaya, Green Mango & Chicken Salad | ||
| Pomelo & Smoked Duck Salad | ||
| Deep-fried Calamari with Dip | ||
| Rice Paper Rolls with Fresh Shrimps and Pork | ||
| Main Dishes: | ||
| Pork Curry with Garlic Bread |
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| Vietnamese-style Spring Chicken | ||
| Fried Pomfret with Sweet Basil and Lime | ||
| Grilled Shrimp with Lemongrass Marinade | ||
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Deep-fried Tofu with Lemongrass and Spices |
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| Stir-fried Mixed Vegetables with Fish Sauce and Garlic | ||
| Serving Station: | ||
| Noodles in Broth with Beef or Pressed Meat |
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| Desserts: | ||
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Deep-fried Bananas with Coconut Cream | |
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Mango Custard Caramel | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free  – Contains Alcohol |
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| Tuesday, May 30 | ||
| Public Holiday | ||
| Wednesday, May 31 | ||
| International Spicy Feast Buffet Lunch | ||
| Thursday, June 1 | ||
| Roast Striploin of Beef with Soup of the Day & Dessert | ||
| Friday, June 2 | ||
| 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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