Friendly reminder, that as Wednesday is a half day we don’t serve normal snack or meal. However we are still hard at work preparing tasty, wholesome meals alacarte such as today’s grilled sustainable fish with new potato, HK style pork chop rice, and vegan veggie and tofu with glass noodle. All are welcome.
Chef Chris learned of Kedgeree as culinarily director bringing Pret A Manger to Asia. Pret prides itself on creativity and the kedgeree sandwich is a crowning jewel. Our school kedgeree (sustainable fish or vegan tofu in a baked curry rice)isn’t as avant garde, but still, using wholesome ingredients and carefully cooking offers this unique and warming lunch to ward of the winter chill.
Friendly reminder, school starts tomorrow along with all the delicious new school meals and snacks we are preparing. Don’t miss out on a tasty, wholesome, valuable service to give your students every advantage. Subscribe, order, and top up today at http://hkacademy.edu.hk/hkaEATS
We at hkaEATS have traveled the world cooking and eating with people from every background. Of one thing there is no doubt: we all have beauty and warmth to contribute to the recipe that is human flourishing. From all of us to all of you: Happy winter holidays and peace wherever the season may find you.
Today’s lunch: American Meatball Hero, or thai duck or vegan larb all with oven fries, miso roast pumpkin, soup, salad, juice, and G8 IDU In the background. #scoolmealsthatrock. #hkaidu2017#hkasecondary#hka_g8idu17
Some of our unsung heroes of hkaEATS clockwise from middle left: May & Eileen, Koon and Lan, Roung & Irene, Hin and Michael, duck a’lorange & scallops or tofu with broccoli, Ann, tomorrow’s Angus roast beef being dressed.
By now you know that the canteen serves a full set meal with three delicious mains, sides, soup, salad and drink every day. But our other shining star is our UG cafe (exclusive to secondary students and all adults) serving a large variety of sandwiches, salads, hot dishes, pastry, and snacks, and following our high standard of safe, wholesome and tasty. Stop and say hi to Wendy any day from 🕢 to 🕞.
When the cats are away...apparently we “add oil” (HK slang). Today’s Wednesday menu: Roast beast over polenta, oven baked tonkatsu (Japanese curried pork cutlet), vegetarian ramen. Hard to believe some faculty still go to town for lunch. 😂
Pasta Monday (in Chef Chris’s home it was Thursday) is always a favourite. Today it’s spaghetti with MSC certified sustainable clams, beef with Korean style sweet potato noodles, or else vegan tofu and sweet potato noodles. NOM!