Singapore, in Collaboration with Shu Han Lee Menu Information

Nutritional Information

per person
Energy 1096 kcal
Fat 71g
of which saturates 21g
Carbohydrates 92g
of which sugars 23g
Protein 22g
Sodium 3500mg
Fibre 5.1g

Hispi Cabbage Fry with Oyster Mushroom Sauce: Hispi Cabbage raw, Spring Greens, Baby Corn, Oil, Mushroom Sauce Stir-Fry Sauce [Water, Sugar, Soy Sauce (Water, Soybeans, Salt, Corn Starch), Salt, Modified Corn Starch, Yeast Extract (Yeast Extract, Salt, Water), Colour (Plain Caramel), Dried Shiitake], Light soy sauce [Water, SOY beans, Salt, Spirit vinegar], Sugar light brown, Garlic, Ginger, Salt

Tofu with Salted Black Beans & Broccoli: Broccoli, Tofu [Water, Soybeans, E516], Oil, Spring onion, Salted Black Beans, Dark Soy Sauce, Water, Chilli Oil [Soybean Oil (40%), Chilli (35%), Onions (8%), Preserved Black Beans (Soybean, Water), Salt, Sichuan Peppercorn, Sugar, Flavour Enhancer (E621).], Ginger, Garlic, Sugar Caster, Salt, Toasted sesame seeds

Roast Pumpkin Masak Lemak: Coconut Milk [Coconut Extract (70%), Water, Emulsifier (E435).], Squash, Water, Onion, Soy Sauce - Kikkoman, Oil, Coconut Cream Block, Shallot Fresh Puree, Sugar Caster, Tamarind Paste [Tamarind Pulp, Water], Yellow curry paste [Lemongrass (23.0%), Garlic (18.5%), Shallot (18.5%), Salt (15.0%), Galangal (8.5%), Dried Red Chilli (7.5%), Coriander Seed (3.5%), Kaffir Lime Peel (2.5%), Cumin (1.0%), Cinnamon (0.5%), Mace (0.5%), Turmeric (0.5%), Cardamom (0.5%).], Lime Juice, Salt, Red Chilli, NEW RM - Koji Liquid, Garlic, Ginger, Lemongrass, Coriander, Red Chilli, Pectin, Soft Dark Brown Sugar, Kaffir Lime Leaves, Tumeric, Coriander, Green cardamom

Pandan Steamed Rice: Water, Jasmine Rice, Pandan, Salt, Spring onion, Toasted sesame seeds

Gluten, Soy, Sesame

Please be aware that all meals are cooked in the same kitchen so may contain traces of ALL allergens. Please get in touch if you need further information about specific allergens in any of our dishes.

Serves: 2

Oven heating (recommended)

  1. Preheat oven to 180°C (160°C fan) / Gas Mark 4.
  2. Unclip the dabba and remove the lid.
  3. Place the top two tins, still stacked, onto an oven tray, along side the (still stacked) bottom two tins.
  4. Cover both stacks loosely with foil to prevent drying.
  5. Place dishes in the oven and heat for 20-30 minutes, or until piping hot. Stir halfway through for even heating.
  6. Check the temperature before serving—food should be steaming hot throughout.

Microwave Heating (Quick & Convenient)

  1. Transfer portions of all dishes into microwave-safe bowls.
  2. Cover the dishes with a microwave-safe lid or plate to prevent drying out.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an extra minute if needed—food should be piping hot throughout.

Tip: For best results, stir curries and greens before serving to redistribute heat evenly.