Saturday 28 April: Sous vide quail, cumin beef and pandan trifle
Sunday 29 April: Fried rice
Monday 30 April: Tomato and egg on rice
Tuesday 1 May: Ham hock and winter melon soup
Wednesday 2 May: Gyudon with daikon
Thursday 3 May:
Friday 4 May: Steamed egg and greens
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