Class B1 ward patients have the flexibility of choosing from Western, Chinese, and Muslim/Indian menus (subject to dietary restrictions). Maternity ward patients can also have the confinement menu. But I tried their confinement lunch and dinner on Day 1 — not nice! So Day 2 onwards, I ordered from the Chinese and Western menus.
Day 2 breakfast was American-style pancakes from Western menu. Tastes exactly like McD’s hotcakes! Sorry no pics, cos no camera.
Surprisingly, this fish porridge was very more-ish! Cooked in light but flavorful stock, the rice grains were soft but still whole. There were generous amounts of fish fillet, silken tofu cubes, fresh choy sum 菜心, dried seaweed, and tomato wedges. Pepper and sliced red chilli in soy were provided to spice things up. Dessert was fresh honeydew slices.
Not-too-sweet pumpkin puree in shortcrust pastry flan. A much welcomed afternoon snack!
First course – cream of sweetcorn soup. Not artificially thickened with starch. Instead, it was robust with natural sweetness of corn. Nice!
The garlic and herbs from the roast chicken smelled tantalizing! Pity the meat was slightly dry, but the delicious gravy provided moisture. The roast potatoes were slightly underdone, but otherwise tasty. Side veggies was a generous heap of stir-fried cabbage.
Dessert was plain yogurt with fresh banana dices. Yum!
Day 3 Chinese breakfast was a tough choice between vegetarian fried beehoon (full diet) and fried carrot cake (soft diet). Finally picked the latter because I was curious as to what hospital chai tow kway would taste like!
Well, it certainly tastes more appetizing than it looks. The rice cakes were somewhat clumpy, probably because little oil was used in the frying process. But despite being less oily and salty than its hawker counterpart, it smelled and tasted scrumptious! Wouldn’t mind having it again!
Cos Mom-in-law had prepared confinement food for me, hubby had this meal instead.
First course – some kind of tomato-veggie soup. That’s all that hubby remembered.
I sampled the fish & chips. As the food was transported in a plastic food cover, the trapped steam had caused the fried stuff to lose some of its crispness.
But the fish and chips still tasted very good. The batter was light and not too thick, and the fish was thick and moist. The chips were no longer crispy, but they weren’t soggy or oily. Portions were very generous. Even hubby couldn’t finish the meal.
Once again, very impressed with the meals I had. They used less oil and seasoning, but didn’t compromise on flavor and presentation.
In fact, the food in the ward tastes way better than the food sold in SGH foodcourt. Hubby was very amused that part of the reason I was looking forward to my hospital stay was the food!