Theme: Pic and chews

Dim Sum (Chinese light meal or brunch served with Chinese tea) for breakfast: siew mai (foreground- small steamed dumplings with pork inside a thin wheat flour wrapper) & fish ball (background)

Rice noodle rolls or cheong fun (腸粉)

Egg tart (蛋撻 dan tat): composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with a egg custard filling, which is then baked

Taro dumpling (芋角 wu gok) - made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.

Hong Kong style fried noodle for lunch

Hong Kong style fried spaghetti with beef

Bak Kut teh for dinner

Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore and also cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and at its simplest consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.

Chinese tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.