MENU FOR WEEK 4

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MON, 13 MAY 2019

  • JAPANESE CHICKEN CURRY W POTATO CARROT & ONION
    *(STIR FRIED CHICKEN CUBE W GINGER & SPRING ONION)
  • SWEET & SOUR FISH W SESAME SEED
  • STIR FRIED XIAO BAI CHYE W STRAW MUSHROOM & CARROT
  • ANTI-AGING PORK RIB SOUP

TUE, 14 MAY 2019

  • STIR FRIED SLICED PORK W CELERY & ASSORTED VEG
  • STEAMED EGG W GINGKO NUTS
  • STIR FRIED LONG BEAN W SAMBAL BELACHAN
    *(STIR FRIED LONG BEAN W SILVER FISH)
  • SIX HERBS CHICKEN SOUP

WED, 15 MAY 2019

  • DEEP FRIED KENTUCKY CHICKEN DRUMLET
  • STIR FRIED PRAWN W SAMBAL & MIXED VEG
    *(STEAMED PRAWN W WOLFBERRY & WINE)
    *(STEAMED FISH W FRIED TURNIP)
  • STIR FRIED CHINESE CABBAGE & BLACK FUNGUS & CAPSICUM
  • ABC SLICED PORK SOUP

THU, 16 MAY 2019

  • HAINANESE PORK CHOP
  • MAPO TOFU
    *(STEAMED TOFU MINCED PORK & SLICED MUSHROOM)
  • STIR FRIED MIXED VEG W CARROT
  • PAPAYA & KERNEL CORN CHICKEN SOUP

FRI, 17 MAY 2019

  • BRAISED RICE WINE CHICKEN
  • DEEP FRIED FISH W THAI CHILLIE SAUCE
    *(DEEP FRIED FISH GARLIC LEMON SAUCE)
  • STIR FRIED SPINACH W WOLFBERRY
  • WINTER MELON & CARROT SLICED PORK SOUP