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Monday, June 18
Hawker’s Buffet
Appetizers & Soup:
Crispy Mid-joint Chicken Wings with Garlic
Tofu in Soya Sauce
Crispy Eggplant with Seven Spicies
Chilled French Beans with Garlic and Chili
Deep-fried Wontons with Sweet & Sour Sauce
Duckling and Yunnan Ham in Winter Melon Broth
Hot Dishes:
Steamed Garoupa with Mushrooms and Pork
Wok-fried Kale in Satay Sauce
Steamed Spare Ribs with Preserved Plum
Steamed Angled Luffa and Wood Funghi
Stir-fried Noodles with Vegetables
Sautéed Broccoli with Squids and Straw Mushrooms
Wok-fried Diced Chicken with Celery and Cashew Nut
Sautéed Squash with Capsiums and Mushrooms
Congee Stations:
Salted Chicken, Preserved Eggs and Pork
Pork, Carp Fillet
Desserts:
Delicate Red Bean Paste Cake
Sweetened Papaya with Snow Funghi and Dates
Tuesday, June 19
The day’s special from the Carving Board, with Soup of the Day & Dessert
Wednesday, June 20
Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert
Thursday, June 21
Roast Striploin of Beef with Soup of the Day & Dessert
Friday, June 22
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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