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MENU FOR WEEK 3
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26TH JUL
- HOMEMADE NGOH HIANG BALL
- STEAMED PRAWN W ANGELICA & WOLFBERRY
*(STEAMED FISH W GARLIC & CHILLIE SAUCE)
- CAULIFLOWER W EGG
- GINSENG CHICKEN SOUP
27TH JUL
- BUFFALO WINGS W BBQ SAUCE
- STEAMED FISH W GARLIC & CHILLI SAUCE
*(STEAMED FISH W BEAN SAUCE)
- STIR FRIED CABBAGE W FISH CAKE
- DRIED CABBAGE SPARE RIB SOUP
28TH JUL
- STIR FRIED BEEF W GARLIC SAUCE
*(STEAMED MINCED PORK PATTIES W TURNIP)
- BRAISED BEAN CURD W LUFFA
- STIR FRIED FRENCH BEAN W DRIED SHRIMP
- SWEET CORN LOTUS SEED YU ZHU CHICKEN SOUP
29TH JUL
- HOUSE SPECIAL CURRY CHICKEN W POTATO
*(STIR FRIED SESAME CHICKEN)
- DEEP FRIED FISH FINGER W TARTAR SAUCE
- STEWED CHINESE CABBAGE W FUNGUS
- DUMPLING SOUP
30TH JUL
- BRAISED SPARE RIB W YAM
- PAN FRIED EGG W SILVER
- STIR FRIED KANG KONG W SAMBAL BELACHAN
*(LEEK W TAU KWA)
- WINTER MELON CHINESE BARLEY SPARE RIB SOUP
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