IN THE MOOD FOR FEASTING
Staff lunch this afternoon was fabulous! A time of pot blessing! We had an abundance of food to start off with and ate to our hearts' content!
Firstly, appetizer of the day is Sichuan hot & sour soup prepared by my Director! For the main course, the staff of the students care centre fried rice vermicelli (dong fen) with fishcake slices, mushrooms and green pepper, and also made fried dumplings and fried chicken meatballs for everyone. Then there was very delicious vegetarian rojak and fruit rojak that Li Ching bought from Lee Soon kopitiam. And a number of us shared the cost of a few dishes that we ordered from a mixed vegetable rice stall -- sweet and sour pork, sweet and sour potato cubes with sliced hotdogs, sweet and sour fish, fried cabbage, egg tofu and dark, green leafy veggies. To top it off, there was agar-agar and mango pudding from Joanna, konnyaku jelly from Laura, and a big rich, creamy cheese cake baked by Jessie (the SCC principal)!
All the food was laid on a long row of small tables joined together from one end to another. One look at it and one might think they are in for a buffet haha... we couldn't finish up the dong fen and dessert because we were simply too full. Thank God didn't fall asleep in the later part of the afternoon.
Staff lunch this afternoon was fabulous! A time of pot blessing! We had an abundance of food to start off with and ate to our hearts' content!
Firstly, appetizer of the day is Sichuan hot & sour soup prepared by my Director! For the main course, the staff of the students care centre fried rice vermicelli (dong fen) with fishcake slices, mushrooms and green pepper, and also made fried dumplings and fried chicken meatballs for everyone. Then there was very delicious vegetarian rojak and fruit rojak that Li Ching bought from Lee Soon kopitiam. And a number of us shared the cost of a few dishes that we ordered from a mixed vegetable rice stall -- sweet and sour pork, sweet and sour potato cubes with sliced hotdogs, sweet and sour fish, fried cabbage, egg tofu and dark, green leafy veggies. To top it off, there was agar-agar and mango pudding from Joanna, konnyaku jelly from Laura, and a big rich, creamy cheese cake baked by Jessie (the SCC principal)!
All the food was laid on a long row of small tables joined together from one end to another. One look at it and one might think they are in for a buffet haha... we couldn't finish up the dong fen and dessert because we were simply too full. Thank God didn't fall asleep in the later part of the afternoon.
posted by Sabrina at 10:11 PM
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