Our FITTERY Fusion menu includes international dishes created by Chef Hong, who has over 20 years of experience in Five Star Hotel Restaurants (incl. Shangri La, Sheraton, Four Seasons). All dishes are MSG-free and nutritionist-approved to reach your health goals.
FUSION MENU
Green n Lean
There is a within 15% variance for calories and macros on a daily basis. All pictures are for reference only.
This Week
Mon, Apr 22
BREAKFAST
Nicoise Salad with Honey Mustard dressing
尼斯沙律配蜜糖芥末酱
401Kcal | 28P | 21C | 23F
LUNCH
Thai Curry Tofu w/ Asian Greens And Flax Seeds Mix Grain Rice 泰式咖哩豆乾配時蔬及亞麻籽雜穀飯
415Kcal | 24P | 33C | 21F
DINNER
Mexican Soy and Wheat Gluten Fajita w/ Corn Salad, Tomato Salsa And Tortilla 墨西哥烤素雞配粟米沙律及蕃茄莎莎
409Kcal | 24P | 41C | 17F
Tue, Apr 23
BREAKFAST
Healthy Yakisoba Noodles w/ Scrambled Eggs, Omni Pork And Side Salad 健康日式炒麵配炒蛋、植系豬及時令沙律
396Kcal | 28P | 23C | 22F
LUNCH
Grilled Plant Based Fish w/ Healthy Greens, Pasta And Salsa Verde 烤植系魚配時蔬、意粉及南美洲青醬
417Kcal | 20P | 38C | 21F
DINNER
Grilled Garlic Lemon Thyme Grilled Falafel w/ Seasonal Greens And Warm English Potato Salad 蒜香檸檬百里香烤鷹嘴豆餅配時蔬及薯仔沙律
427Kcal | 21P | 47C | 17F
Wed, Apr 24
BREAKFAST
Scrambled Egg Whites w/ Plant Based Chicken, Potato Hash, Green Salad And Quinoa w/ Honey Mint Dressing
炒蛋白配植系雞、薯粒、藜麥沙律及蜂蜜薄荷醬
385Kcal | 21P | 36C | 17F
LUNCH
Braised Plant-Based Beef In Red Wine w/ Seasonal Vegetables And Pumpkin Couscous 紅酒燴植系牛配時蔬及南瓜北非小米
411Kcal | 23P | 43C | 17F
DINNER
Indonesian Grilled Tofu Goreng w/ Sautee Vegetables And Healthy Fried Rice 印尼風味豆干配時蔬及健康炒飯
420Kcal | 26P | 35C | 19F
Thur, Apr 25
BREAKFAST
Breakfast Burrito (Scrambled Egg, Avocado, Baked Beans, Spinach) w/ Tomato Salsa & Corn salad w/ Ranch Dressing 墨西哥捲餅（炒蛋、牛油果、焗豆、菠菜）配番茄莎莎、粟米沙律及田園醬
436Kcal | 22P | 43C | 20F
LUNCH
Cajun Plant-Based Fish Fillet with steamed greens, low fat fusilli pasta salad and lemon dill sauce 烤香辣植系魚配時蔬、低脂螺絲粉沙律及檸檬蒔蘿醬
403Kcal | 19P | 40C | 18F
DINNER
Grilled Plant-Based Beef w/ Truffle Sauce, Sautee Vegetables And Roast Potato Hash 黑松露烤植系牛配時蔬及薯粒
364Kcal | 21P | 30C | 18F
Fri, Apr 26
BREAKFAST
Quinoa Pancakes w/ Maple Syrup, Vanilla Cream Sauce and Fruit Salad 藜麥熱香餅配楓糖漿、雲呢拿醬及生果沙律
403Kcal | 21P | 45C | 15F
LUNCH
Italian Baked Falafel Cacciatore w/ Sauteed Greens And Kidney Beans Couscous 意式獵人焗鷹嘴豆餅配時蔬及紅腰豆北非小米
437Kcal | 22P | 50C | 16F
DINNER
Malaysian Sambal Tofu w/ Steamed Greens And Taro Mix Grain Rice 馬來西亞參巴豆乾配時蔬及芋頭雜穀飯
432Kcal | 26P | 41C | 19F
Next Week
Mon, Apr 29
BREAKFAST
Tofu Scramble Eggs w/ Wild Mushroom, Quinoa And Roasted Vegetables Salad w/ Honey Mustard Vinaigrette
豆腐炒蛋配蘑菇、藜麥、烤蔬菜沙律及蜜糖芥末油醋醬
400Kcal | 27P | 24C | 22F
LUNCH
Indonesian Goreng Mushroom And Edamame w/ Sautee Vegetables And Healthy Fried Rice 印尼毛豆雞髀菇配時蔬及健康炒飯
409Kcal | 24P | 47C | 14F
DINNER
Spanish Plant-Based Fish Paella w/ Seasonal Vegetables And Quinoa Mix Cous Cous 西班牙植系魚配時蔬及藜麥北非小米
413Kcal | 19P | 39C | 20F
Tue, Apr 30
BREAKFAST
Japanese Steamed Egg Custard w/ Soy And Wheat Gluten Soba Salad 日式蒸蛋配植系雞蕎麥麵沙律
407Kcal | 28P | 20C | 24F
LUNCH
Low-Fat Thai Green Curry Soy and Wheat Gluten w/ Asian Greens And Coconut Turmeric Rice 低脂泰式青咖喱素雞配時蔬及椰子薑黃飯
429Kcal | 27P | 36C | 19F
DINNER
Oven Roasted Falafel Served w/ Roast Vegetables, Sweet Potato And Lemon Garlic Aioli 焗鷹嘴豆餅配烤時蔬、番薯及檸檬蒜香蛋黃醬
440Kcal | 19P | 43C | 21F
Wed, May 1
NO MEAL PLAN DUE TO
PUBLIC HOLIDAY
公眾期假沒有營養餐提供
Thur, May 2
BREAKFAST
Mexican-Style Scrambled Eggs W/ Plant Based Pork Wrap And Tomato Salsa 炒蛋配植系豬、番茄莎莎墨西哥卷
421Kcal | 27P | 41C | 16F
LUNCH
Vietnamese Tofu Rice Noodle Salad w/ Seasonal Vegetables 越式豆乾米粉沙律配時菜
415Kcal | 24P | 30C | 23F
DINNER
Honey BBQ Plant Based Fish with Roasted Vegetables and Quinoa Mix CousCous 蜂蜜燒烤植系魚配時蔬及藜麥北非小米
405Kcal | 18P | 41C | 19F
Fri, May 3
BREAKFAST
High Protein Chia Pancake w/ Peanut Butter, Honey and Fruit Salad 高蛋白奇亞籽熱香餅配花生醬, 蜜糖及生果沙律
466Kcal | 29P | 49C | 17F
LUNCH
Korean Style Plant-Based Beef w/ Assorted Vegetables And Glass Noodles w/ Korean Gochujang Sauce 韓式植系牛配時蔬及韓式辣醬
402Kcal | 20P | 40C | 19F
DINNER
Portuguese Peri Peri Falafel w/ Seasonal Vegetables And Low-Fat Potato Gratin 葡式香辣烤鷹嘴豆餅配時蔬及低脂法式薯批