FATT CHOY CHINESE NEW YEAR EVE DINNER BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 15 February 2018, 6.00pm to 10.

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1 FATT CHOY CHINESE NEW YEAR EVE DINNER BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 15 February 2018, 6.00pm to 10.00pm Poached Tiger Prawns, New Zealand Mussels Snow Crab Legs, Half Shell Scallops and Half Lobsters Lemon Wedges, Tabasco, Wasabi Mayo, Thai Chili and Cocktail Sauce Assorted Sashimi Mekajiki, Salmon and Octopus Traditional Yu Sheng Platter Octopus and Pineapple Jelly Fish and Roasted Chicken Chicken Feet and Green Mango Thai Seafood Honey Baked Quail and Glass Noodles Signature Roast Meat Platter Chinese Roasted Meat Platter (Pork Char Siew, Bak Kwa, Roasted Pork Belly and Roasted Duck) Corn-fed Chicken, Sea Cucumber and Crabmeat Asian Counter Grilled Otak-Otak Steamed Scallop Dumpling Steamed Chicken and Mushroom Siew Mai Sweet Mayo, Sweet Chilli Carving Station Roasted Suckling Pig with Condiments Hot Main Steamed Seabass with Preserved Chai Poh Braised Quail with Sea Asparagus Abalone Mushroom and Broccoli Steamed Ying Yang Herbal Chicken Braised Pork Belly with Chestnut in Dark Soya Sauce Singapore Chilli Crayfish with Mantou Wok-fried Prawns with Salted Egg Yolk Braised Nyonya Chap Chye with Fatt Choy Spinach Noodle with Corn-fed Soya Chicken and Mushroom Baked Rice with Waxed Meat Dried Scallop and Chicken in Lotus Leaf Hot and Sour Chicken Mee Sua Chilled Almond Jelly with Quail Eggs Yam Paste with Coconut Cream and Gingko Nuts Pan-fried Nian Gao Nian Gao Muah Chee

2 FATT CHOY CHINESE NEW YEAR DAY 1 & 2 LUNCH BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 16 & 17 February 2018, 12.00pm to 2.30pm Traditional Yu Sheng Platter Octopus and Pineapple Jelly Fish and Roasted Chicken Chicken Feet and Green Mango Thai Seafood Assorted Sushi, Maki and Salmon Sashimi with Condiments Signature Roast Meat Platter Chinese Roasted Meat Platter (Pork Char Siew, Bak Kwa, Roasted Pork Belly and Roasted Duck) Crab Meat and Meatball Asian Counter Deep-fried Vegetarian Yam Puff Steamed Chicken Dumpling Steamed Chicken and Mushroom Siew Mai Sweet Mayo, Sweet Chilli Prata Station Chinese Wine Sausage Chai Poh Egg Banana and Chicken Floss Red Bean Paste Pork and Smoked Bacon Murtabak Carving Station Hot Main Steamed Seabass Teow Chew Style Braised Duck with Sea Asparagus Abalone Mushroom and Broccoli Deep-fried Chicken with Honey Champagne Sauce Braised Pork Rib with Preserved Bean Sauce Wok-fried Prawn with Garlic Butter and Spice Salt Fried Singapore Hokkien Mee Fried Rice with Chicken Char Siew and Crabmeat Hot and Sour Chicken Mee Sua Chilled Almond Jelly with Quail Egg Yam Paste with Coconut Cream and Gingko Nuts Pan-fried Nian Gao Nian Gao Muah Chee

3 FATT CHOY CHINESE NEW YEAR DAY 1 & 2 DINNER BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 16 & 17 February 2018, 6.00pm to 10.00pm Poached Tiger Prawns, New Zealand Mussels, Snow Crab Legs and Half Shell Scallops Lemon Wedges, Tabasco,Wasabi Mayo, Thai Chili and Cocktail Sauce Assorted Sashimi Mekajiki, Salmon and Octopus Traditional Yu Sheng Platter Octopus and Pineapple Jelly Fish and Roasted Chicken Chicken Feet and Green Mango Thai Seafood Carving Station Hot Main Steamed Seabass Teow Chew Style Braised Duck with Sea Asparagus, Abalone Mushroom and Broccoli Deep-fried Chicken with Honey Champagne Sauce Braised Pork Rib with Preserved Bean Sauce Wok-fried Prawn with Garlic Butter and Spice Salt Braised Nyonya Chap Chye with Fatt Choy Singapore Chilli Crayfish with Mantou Fried Singapore Hokkien Mee Signature Roast Meat Platter Chinese Roasted Meat Platter (Pork Char Siew, Bak Kwa, Roasted Pork Belly and Roasted Duck) Crab Meat and Meatball Asian Counter Deep-fried Vegetarian Yam Puff Steamed Chicken Dumpling Steamed Chicken and Mushroom Siew Mai Sweet Mayo, Sweet Chilli Fried Rice with Chicken Char Siew and Crabmeat Crab Meat Mee Sua Chilled Almond Jelly with Quail Egg Yam Paste with Coconut Cream and Gingko Nuts Pan-fried Nian Gao Nian Gao Muah Chee

4 PRE & POST CNY WEEKDAY LUNCH BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 5 to 15 February 2018, 19 February to 2 March 2018 Mondays to Fridays, 12.00pm to 2.30pm Octopus and Pineapple Baked Rice with Chinese Waxed Meat Jelly Fish and Roasted Chicken Poached Chicken with Chinese Wine Seafood with Chilli Lime Dressing Sashimi Salmon Corn-fed Chicken, Arrow Root and White Bean Steamed Custard Pau Steamed Chicken Siew Mai Deep-fried Sugar Cane Prawn Dried Scallop and Chicken in Lotus Leaf Wok-fried Singapore Bee Hoon Steamed Seabass with Preserved Chai Poh Steamed Herbal Chicken Braised Pork Belly with Mushroom Wok-fried Prawn with Chilli and Cereal Braised Chap Chye with Fatt Choy Hot and Sour Chicken Mee Sua Chilled Melon with Coconut Jelly Coffee Crème Brûlée Pandan Kaya Cake

5 PRE & POST CNY WEEKDAY DINNER BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 5 to 14 February 2018, 19 February to 1 March 2018 Mondays to Thursdays, 6.00pm to 10.00pm Seafood Wok-Fried Spotlight Raw Seafood Raw Seafood on Ice with Chef s Signature Sauces Singapore Chilli Crab Sauce Crispy Almond Salted Egg Yolk Sauce Black Pepper Sauce Ginger and Preserved Bean Sauce Assorted Sashimi Mekajiki, Salmon and Octopus Pork Belly with Szechuan Chilli Smoked Chicken with Pomelo Pineapple and Prawn Achar Roasted Beef Spring Onion Pesto Pumpkin Broth with Seafood Steamed Kaya Pandan Pau Steamed Chicken Siew Mai Deep-fried Vegetarian Yam Dumpling Fried Rice with Smoked Duck and Tobiko Spinach Noodle with Crab Meat Sauce Steamed Sea Bass Teow Chew Style Deep-fried Chicken Popcorn Dust with Salted Egg Yolk Braised Pork Rib White Curry Wok-fried Squid with Leek and Black Bean Braised Egg Tofu with Assorted Mushroom Chicken Oyster Mee Sua Chilled Almond Jelly with Quail Egg Durian Crème Brûlée Strawberry Shortcake

6 PRE & POST CNY WEEKEND LUNCH BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 3 to 11 February 2018, 18 to 25 February 2018 Saturdays & Sundays, 12.00pm to 2.30pm Prawns, Gong-Gong, Mussels and Oysters Mignonette, Thai Chilli and Cocktail Sauce Sashimi Salmon Marinated Squid with Kumquat Sauce Jelly Fish with Spicy Plum Dressing Minced Chicken with Black Fungus and Glass Noodles Seafood with Roasted Sesame Dressing Chicken Herbal Prata Station Chinese Wine Sausage Chai Poh Egg Banana and Chicken Floss Red Bean Paste Pork and Smoked Bacon Murtabak Steamed Salted Egg Yolk Custard Pau Duck Spring Roll Deep-fried Sugar Cane Prawn Smoked Ham Fried Rice with Pine Nuts Wok-fried Egg Noodles with Yellow Chive and Dried Scallop Stir-fried Fish with Lily Bulb and Celery Braised Beef with Trio Carrot Deep-fried Pork with Sweet Onion Sauce Assam Prawns with Pineapple Braised Chinese Cabbage with Fatt Choy Chicken Oyster Mee Sua Red Bean Paste with Lotus Seeds Durian Pengat Warm Pear Strudel Panda Cheese Cake

7 PRE & POST CNY WEEKEND DINNER BUFFET MENU S$ Per Adult/ S$ Per Child (5-12 years old) 2 to 11 February 2018, 18 to 25 February 2018 Fridays to Sundays, 6.00pm to 10.00pm Seafood Wok-Fried Spotlight Raw Seafood Raw Seafood on Ice with Chef s Signature Sauces Tiger Prawns, Garoupa, Crayfish and Mud Crabs Singapore Chilli Crab Sauce Crispy Almond Salted Egg Yolk Sauce Black Pepper Sauce Ginger and Preserved Bean Sauce Fresh Oysters, Prawns, Gong-Gong and Mussels Mignonette, Thai Chilli and Cocktail Sauce Sashimi Salmon Octopus and Pineapple Jelly Fish and Roasted Chicken Poached Chicken Chinese Wine Seafood with Fungus and Chilli Lime Sweet Corn with Crab Meat Steamed Custard Pau Steamed Chicken Glutinous Rice Deep-fried Sugar Cane Prawn Baked Rice with Chinese Waxed Meat Dried Scallop and Chicken in Lotus Leaf Wok-fried Bee Hoon with Shredded Smoked Duck Steamed Sea Bass with Preserved Olive Vegetables Steamed Herbal Chicken Braised Pork Belly with Mushrooms Wok-fried Prawn with Almond and Salted Egg Yolk Braised Nyonya Chap Chye with Fatt Choy Hot and Sour Chicken Mee Sua Chilled Melon with Coconut Jelly Coffee Crème Brûlée Pandan Kaya Cake