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Monday, May 28
Hawker’s Buffet
Appetizers & Soup:
Tofu marinated in Tea and Dates
Chicken & Flour Sheets with Sesame Dressing
Cucumber coated with Chili Sauce
Crispy Pork Ribs with Black Vinegar Sauce
Bamboo Shoots simmered in Oil
Hot Dishes:
Sun-dried Duck Kidney & Vegetable Broth
Steamed Garoupa with Egg White and Wine
Sautéed Pork Belly with Baby Leeks in X.O. Sauce
Wok-fried Angeled Luffa with Funghi and Lily Bulbs
Ragout of Chicken Wings with Preserved Beans and Shallots
Braised Vegetables with Bamboo Sheets
Simmered Bamboo Sticks, Enoki, Gingko and Wolfberries
Wok-fried Ho Fan with Julienne of Pork and Soya
Serving Stations:
Steamed Rice with Pork Patties and Mushrooms
Steamed Rice with Pork Ribs in Bean Sauce
Steamed Five-grain Rice
Desserts:
Chilled Sago Cream with Melon
Mango & Meringue Cup
Tuesday, May 29
The day’s special from the Carving Board, with Soup of the Day & Dessert
Wednesday, May 30
Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert
Thursday, May 31
Roast Striploin of Beef with Soup of the Day & Dessert
Friday, Jun 1
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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