MENU FOR WEEK 2

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MON, 04 MAR 2019

  • SPICY SLICED PORK W DRY CHILLI & BASIL LEAVE
    *(SLICED PORK W BASIL LEAVE)
  • STEAMED FISH W GARLIC SOYA SAUCE
  • BRAISED HAIRY MELON W SHREDDED CARROT
  • ANTI-AGING CHICKEN SOUP

TUE, 05 MAR 2019

  • BRAISED BEEF CUBE W VEG WESTERN STYLE
    *(BRAISED PORK CUBE W VEG WESTERN STYLE)
  • PAN FRIED EGG W HAM & MUSHROOM
  • STIR FRIED SHANGHAI GREEN W GARLIC
  • PUMPKIN SLICED PORK SOUP

WED, 06 MAR 2019

  • STEAMED CHICKEN W BLACK FUNGUS & CARROT
  • STIR FRIED PRAWN W SAMBAL & MIXED VEG
    *(DEEP FRIED PRAWN W SALT & PEPPER)
    *(DEEP FRIED FISH LEMON SAUCE)
  • STIR FRIED CAULIFLOWER W SHIMEIJI MUSHROOM
  • BLACK BEAN & PEANUT PORK RIB SOUP

THU, 07 MAR 2019

  • BRAISED PORK RIB W YAM
  • DEEP FRIED EGG TOFU W CURRY SAUCE
    *(DEEP FRIED EGG TOFU W MINCED PORK IN S/S SAUCE)
  • STIR FRIED FRENCH BEAN W SALTED FISH
  • OLD MELON CHICKEN SOUP

FRI, 08 MAR 2019

  • GRILLED CHICKEN CHOP W TERIYAKI SAUCE
  • DEEP FRIED FISH W ASSAM PINEAPPLE SAUCE
    *(DEEP FRIED FISH W HONG XIU SAUCE)
  • STIR FRIED ENDIVE W BRAISED PEANUTS
  • WATERCRESS SLICED PORK SOUP