菜單: 3月16日至3月20日 Weekly Lunch Menu: March 16 - March 20
日式紫薯紫米飯
Purple Rice w/ Japanese Purple Potato
馬來湯麵
Malay Noodle Soup
白米飯
White Rice
星洲炒米粉
Singapore Noodles
九層塔鹹魚肉碎
Minced Pork, Basil and Anchovies
蒸白魚柳
Steamed White Fish Fillet
蝦球魚丸
Shrimpx , Fishball Each
素什錦菇
Mixed Vegetarian Mushroom
素糖醋雞菇
Vege Sweet and Sour Chicken Mushroom
腐竹炒筍尖
Shredded Beancurd with Baby Bamboo
京都豬排
Peking Style Pork Chop
蒜蓉炒茼蒿
Garlic Stir Fry Tong Ho
小白菜
Baby Bok Choy
芥菜炒腐皮
Chopped Mustard Green with Beancurd Sheets
炒羅馬生菜
Stir-Fry Rommaine Lettuce
廣東藥材豬骨湯
Cantonese Herb Pork Bone Soup
雞清湯
Chicken Clear Broth
素肉燉湯
Vege Pork Stew Soup
鮮蝦豬肉雲吞湯
Shrimp and Pork Wonton Soup
常見過敏原
Common Allergens
素食
Vegetarian
牛奶
Dairy
雞蛋
Egg
花生
Peanut
堅果
Tree Nuts
小麥
Wheat
黃豆
Soy
貝類
Shellfish
魚類
Fish
芝麻
Sesame