MENU FOR WEEK 4

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MON, 18 MAR 2019

  • STIR FRIED SLICED PORK W POTATO & BLACK FUNGUS
  • STEAMED FISH W ASSAM SAUCE
    *(STEAMED FISH W TEOCHEW STYLE)
  • STIR FRIED XIAO BAI CAI W STRAW MUSHROOM
  • CORDYCEPS FLOWER CARROT CHICKEN SOUP

TUE, 19 MAR 2019

  • BRAISED RICE WINE CHICKEN
  • DEEP FRIED PRAWN W PUMPKIN SAUCE
    *(DEEP FRIED FISH W PUMPKIN SAUCE)
  • STIR FRIED KAI LAN W SILVER FISH
  • ABC SLICED PORK SOUP

WED, 20 MAR 2019

  • GRILLED HOMEMADE CHAR XIU W HONEY
  • DEEP FRIED TOFU W ENOKITAKE MUSHROOM & CRABSTICK
  • STIR FRIED LADY FINGER W SAMBAL DRIED SHRIMP
    *(STIR FRIED LADYS FINGER W IKAN BILIS)
    *(STIR FRIED FRENCH BEAN W IKAN BILIS)
  • LOTUS ROOTS & PEANUTS CHICKEN SOUP

THU, 21 MAR 2019

  • DEEP FRIED MID WING W ROCK HONEY
  • STEAMED EGG W GINGKO NUTS
  • CURRY VEG
    *(STIR FRIED CABBAGE W BLACK FUNGUS & IKAN BILIS)
  • RADDISH & CARROT PORK RIB SOUP

FRI, 22 MAR 2019

  • STIR FRIED BLACK PEPPER BEEF W KERNEL CORN
    *(STIR FRIED SLICED BEEF W BEAN SAUCE & CAPSICUM)
    *(STIR FRIED SLICED PORK W BEAN SAUCE & CAPSICUM )
  • DEEP FRIED FISH W SALTED EGG COCONUT BROTH
  • STIR FRIED MIXED VEG
  • WINTERMELON W SHIMEIJI MUSHROOM & LILY BULB SLICED PORK SOUP