Chartwells

April - June 2014 Lunch Enrollment Form (For Primary School Only)WELCOME
We, Chartwells, are the food service provider for Chinese International School. Our commitment is to offer a wide range of healthy food for students and to help educate children about making healthy food choices. We provide salads, juice, gourmet sandwiches and lots of other healthy snacks as well as a daily hot lunch freshly made onsite by our Head Chef. We run a lunch enrollment program for students from Year 1 to Year 6. You can use the following methods to enroll in our lunch program. 1. Complete this form and return it to our school cafeteria with the payment by cheque. 2. Complete the online form in this link http://info.compass-hk.com/cis/survey.asp and pay through PPS or submit a cheque to our Assistant Manager Ms Vivian Lee. Full menu can be download from this website.http://www.compass-hk.com/chartwells/en/schoolmenu.php?sID=54. Online enrolment system will be effective on Friday, 21 March 2014. In order to avoid unnecessary delay in processing your child's application, please include the student's first, middle and last names (including homeroom), as well as the year level and class. We recommended you include this information on the back of your payment cheque as well as write down : CHIS

Payment Method:
By Post: Please make the cheque payable to "Compass Group Hong Kong Ltd." and mail to "Chinese International School , 1 Hau Yuen Path, Braemar Hill, Hong Kong " attention to "Chinese International School, Cafeteria". Alternatively, you may give it in person to our Assistant Manager Ms Vivian Lee in the cafeteria on 6/F, contact us on 2512 5930. Or you may send an e-mail to "vivianlee@compass-hk.com" for further assistance. PPS: We accept PPS payment for meal enrolment. With PPS, you can make payment anytime, anywhere, through the use of a touch-tone phone or via the Internet. Our PPS Merchant Code: 9737 and your *PPS Bill Account Number of Chinese International School is 200 + *Student ID No. . Please allow two working days for the payment transaction to be processed.

Student Details Name:

(first name) (family name)

Class in 2013-14: Contact No: Fax No: PPS Ref. No: Transaction Date: April 2014 to June 2014 Cheque No: Issue Date: Bank Name: TOTAL

* Student ID No: Email:

Payment Method:

Year 1 Year 2 Year 3 Year 4 Year 5 Year 6

38 38 38 38 38 33

days

X HK$

27 27 27 29 29 29

$1,026 $1,026 $1,026 $1,102 $1,102 $957

*Year 1 school lunch service starts on Tuesday, 22nd April 2014*

days

X HK$

*Year 2 school lunch service starts on Tuesday, 22nd April 2014*

days

X HK$

*Year 3 school lunch service starts on Tuesday, 22nd April 2014*

days

X HK$

*Year 4 school lunch service starts on Tuesday, 22nd April 2014*

days

X HK$

*Year 5 school lunch service starts on Tuesday, 22nd April 2014*

days

X HK$

*Year 6 school lunch service starts on Tuesday, 22nd April 2014* *23rd to 25th April - Y6 Camp (3 days No Lunch Charge)* *17th to 18th June - Y6 Graduation & Transition to Y7 (2 days No Lunch Charge)*
* For Year 1 to 3 students, please select your meal choice and fill in A/B/C/P/S in the box provided next to the dates. Eg. * For Year 4,Year 5 & Year 6, students can make their meal choice on the spot with their lunch cards clearly display on them* * 1st May, 6th May & 2nd June 2014 - Public Holiday (No School)* * 2nd May 2014 - Staff Professional Day (No School)* * 30th May 2014 - Graduation Day (No School Lunch)* * 20th June 2014 - School Closes for Summer (No School Lunch)* * Pasta options and Sandwich selections are also available everyday . (Please specify : P for Pasta, S for Sandwich )* * Please inform us if your child is allergic to any product to avoid unnessesary incident *

Mon 21 28

April 2014 ( 7 Days ) Tue Wed Thu 22 23 24 29 30

Fri 25

Mon 5 12 19 26

May 2014( 18 Days ) Tue Wed Thu 1 6 13 20 27 7 14 21 28 8 15 22 29

Fri 2 9 16 23 30

Mon 2 9 16

June 2014 (13 Days ) Tue Wed Thu 5 3 4 10 17 11 18 12 19

Fri 6 13 20

Note: Refunds due to non attendance will not be given, unless prior notice is given before 9am on the day. LUNCH CARD may not be provided on time if enrolment form is handed in after the deadline

Deadline: 8th April 2013 (Tuesday)

Chinese International School April 2014 Menu

22-Apr (Tuesday) 23-Apr (Wednesday) 24-Apr (Thursday) 25-Apr (Friday)

Mediterranean Fish A Stew with Garlic Toast Japanese Mild B Curry Pork Chop w/Rice Braised E-Fu C Noodle w/ Mushroom Vegetables Stir Fried Seasonal Vegetables
28-Apr (Monday) 29-Apr (Tuesday) Sizzling Pork Fillet w/

A Pepperoni Pizza Chicken Balti with B Coriander served with Naan Bread C Vegetarian Curry w/ Rice Vegetables Mixed Vegetables
30-Apr (Wednesday)

BBQ Chicken w/ Mashed Potato Shanghai Style Meatball w/Rice

Teriyaki Beef Strips w/ Noodles

Sticky Marinated Sole

B with Japanese-style
Broth & Rice

Tomato Basil C Sauce w/ Spaghetti Vegetables Steamed Asian Greens

01-May (Thursday)

Cherry Tomato & Onion Quiche Vegetables

Broccoli & Sweet Corn

02-May (Friday)

Beef Lasagna w/ Garlic Bread Steamed Fish w/ Mushroom & Rice Creamy Mushroom Sauce w/ Pasta Vegetables Steamed Broccoli
These foods should form the basis of your diet. So fill up on them

A BBQ Sauce served

w/ Mashed Potato

A Hawaiian Pizza

Teriyaki Chicken w/Rice Spaghetti Ratatouille Vegetables Mixed Vegetables

Soy Marinated Chicken w/Rice Scrambled Egg w/ Tomato & Rice

Public Holiday (Labour Day)

Professional Day for Staff (No School)

Vegetables Baby Carrot & Sweet Corn

Don't have too much of these. Just treat ourselves every so often.
How was your meal today? Please share your thoughts.

Best eaten in moderation. These food are still important for a balanced diet.

The monthly menu is available on CIS Moongate at moongate.cis.edu.hk (Please login family password)

Chinese International School May 2014 Menu

05-May (Monday) MEATLESS MONDAY 06-May (Tuesday)
07-May (Wednesday) 08-May (Thursday) USA THEME DAY 09-May (Friday)

Egg Florentine w/ Mornay Sauce Pumpkin & Sweet Potato Risotto

Pepperoni Pizza w/ A Salad Steamed Chicken B & Mushroom w/ Brown Rice C Creamy Mushroom Sauce w/ Pasta Vegetables Roasted Seasonal Vegetables
13-May (Tuesday) 14-May (Wednesday)

Beef Burger w/ A Toasted Bun & Grilled Tomato Hunter Style B Chicken w/ Mashed Potato Braised Bean Curd C w/ Winter Melon & Rice Vegetables Broccoli with Mint
15-May (Thursday)

Pasta w/ Chicken, A Wild Mushroom & Rocket B Spanish Meatball w/ Rice

Public Holiday
(The Birthday of the Buddha)

Braised Tofu C Country Style w/ Rice Vegetables Carrot & Cabbage

12-May (Monday)

C Vegetable Frittata Vegetables Cumin Spiced Carrots

16-May (Friday)

Spaghetti Bolognaise

Lemon & Oregano Fish w/ Dill served w/ Mashed Potato Yeung Chow Fried Rice Spaghetti Ratatouille Vegetables Garlic Pak Choy
20-May (Tuesday)

Steamed Fish w/ Soy Sauce &

A Pasta Carbonara Mild Japanese B Chicken Curry w/ Brown Rice C Zucchini Tomato Sauce w/Pasta

Honey Glazed Pork w/ Rice Fish Burger w/ Salad Tomato Basil Sauce w/Pasta Vegetables Fennel Spiced Cauliflower
23-May (Friday)

Braised Chicken & B Pumpkin w/ Brown Rice C Aubergine Parmigiana Vegetables Garlic Zucchini
19-May (Monday)

B Meat Lasagne

Mushroom Pizza w/ Sweet Corn Vegetables Mixed Vegetable

21-May (Wednesday)

Vegetables Roasted Tomatoes, Garlic & Spinach

22-May (Thursday) SPANISH THEME DAY

Beef Stroganoff A with Pasta Steamed Fish w/ Mushroom & Rice

Chicken in Parsley A Sauce w/ Mashed Potato B Sweet & Sour Pork w/ Rice Pasta w/ Rocket & Cherry Tomato Vegetables Leeks & Green Beans
27-May (Tuesday)

Meat Lover Pizza w/ Salad Braised Chicken w/ Chestnut & Rice Teriayki Tofu w/ Brown Rice Vegetables Roasted Eggplant
28-May (Wednesday)

Valencian Style Paella

Braised Pumpkin w/ Pork & Rice Grilled Chicken Burger Vegetable Stew w/ Potato & Rice

Spiced Fish w/ B Tomato Salsa & Rice Vegetable Frittata C& Herb Potato Vegetables Orange Infused Carrots
29-May (Thursday)

CVeg Nasi Goreng Vegetables Sweetcorn & Chinese Cabbage

26-May (Monday)

Vegetables Stir Fried Seasonal Vegetable

30-May (Friday)

Creamy Chicken A Sauce w/ Pasta Vietnamese Pork B Chop in Lemon Grass Sauce / Rice
Mild Chickpea Curry

Steamed Chicken A w/ Dried Lily Bulb & Rice Baked Fish w/ B Parsley Crust & Mashed Potato Braised Tofu C Taiwanese Style w/ Rice Vegetables Chinese Cabbage

Hawaiian Pizza w/ Corn on Cob Portuguese Chicken w/ Rice Roasted Vegetable & Tomato Frittata Vegetables Roasted Pumpkin

Mediterranean Fish A Stew with Garlic Toast B Honey BBQ Pork w/ Rice

Cw/ Coconut Milk &

Coriander w/ Rice

Vegetarian C Pineapple Fried Rice Vegetables Stir Fried Asian Green

Don't have too much of these. Just treat ourselves every so often.

School Closes for Graduation Day at 11am

Vegetables Stir Fried Mix Vegetables

These foods should form the basis of your diet. So fill up on them

Best eaten in moderation. These food are still important for a balanced diet.

How was your meal today? Please share your thoughts.

The monthly menu is available on CIS Moongate at moongate.cis.edu.hk (Please login family password) Please keep the menu for your reference

Chinese International School June 2014 Menu

02-Jun April 2013 (Monday) Menu: Week 1-2
Korean International School

03-Jun (Tuesday)

04-Jun (Wednesday)

05-Jun (Thursday) INDIAN THEME DAY Mild Chicken Bhuna

06-Jun (Friday)

Chicken Tarragon & Barley Casserole Fried Rice w/ Egg & BBQ Pork

Catalan Fish Stew w/ Potatas Bravas

A w/ Cinnamon Rice &

Poppadoms

A Meat Lasagne

B Public Holiday
(Dragon Boat Festival)

Braised Beef w/ B Turnip in Chu Hou Sauce & Rice Tomato & Roasted C Pepper Pizza w/ Sweet Corn Vegetables Carrots & Sui Tung Choi
11-Jun (Wednesday)

Mild Tikke Fish w/ B Mint Yogurt & Cumin Potatoes Ginger, Split Pea & C Vegetable Curry w/ Rice Vegetables Cardamom Spiced Cauliflower
12-Jun (Thursday)

Braised Pumpkin w/ Pork & Rice Vegetarian Ma Po Tofu w/ Brown Rice Vegetables Mixed Vegetables
13-Jun (Friday)

C Ratatouille Pasta Vegetables Broccoli

09-Jun (Monday) MEATLESS MONDAY 10-Jun (Tuesday)

Sweet Red Pepper A & Chickpea Falafel Wraps

Mild Pumpkin &

Mild Japanese A Chicken Curry w/ Rice Italian Meatball in B Tomato Sauce w/ Pasta Vegetable C Enchiladas w/ Crispy Cheese Vegetables Roasted Tomaotes w/ Broccoli & Oregano
17-Jun (Tuesday)

Mild Chicken Tikka AMasala w/Pilau Rice Tomato & Basil B Poached Fish w/ Diced Potato Aubergine C Parmigiana Vegetables Stir Fried Seasonal Veggies
18-Jun (Wednesday)

Grilled Lemongrass A Beef w/ Spring Onion & Rice Piccante Pizza B (Chicken & Red Onion) w/ Salad C Vegetable Paella Vegetables Sauteed Zucchini
19-Jun (Thursday) GERMAN THEME DAY

Pork Loin in Onion A Gravy w/ Mashed Potato B Sweet & Sour Fish w/ Rice

B Lime Malaysian
Curry w/ Rice

Creamy Mushrom C Sauce w/ Pasta Vegetables Stir Fried Green Beans

16-Jun (Monday)

Braised Assorted Vegetables w/ C Glass Noodle & Rice Vegetables Garlic Pak Choy
20-Jun (Friday)

Soy Chicken w/ Rice

BLT Pasta w/ Crispy

A Bacon, Rocket &

Cherry Tomato

Tropicale Pizza w/ Salad Chicken Madras w/ Rice Courgette & Mint Linguini Vegetables Roasted Assorted Vegetables

Pork Schintzel w/ Mashed Potato German Beef Goulash w/ Rice Vegetable Stew w/ Potato Vegetables School Closes for Summer at 11am

Fried Shanghai B Noodle w/ Shredded Pork C Cauliflower Cheese w/ Fried Leeks Vegetables Sauteed Carrot & Green Bean
These foods should form the basis of your diet. So fill up on them

Steamed Fish B w/ Black Bean Sauce w/ Rice C Vegetarian Lasagne Vegetables Steamed Asian Green

Steamed Cauliflower & Pumpkin

Don't have too much of these. Just treat ourselves every so often.
How was your meal today? Please share your thoughts.

Best eaten in moderation. These food are still important for a balanced diet.

The monthly menu is available on CIS Moongate at moongate.cis.edu.hk (Please login family password)

Chinese International School April 2014 Menu

22-Apr (Tuesday) 23-Apr (Wednesday) 24-Apr (Thursday) 25-Apr (Friday)

Vegetables

Vegetables

Vegetables

Vegetables

28-Apr (Monday)

29-Apr (Tuesday)

30-Apr (Wednesday)

01-May (Thursday)

02-May (Friday)

Vegetables

Vegetables

Vegetables

How was your meal today? Please share your thoughts.

CIS Moongate moongate.cis.edu.hk ()

Chinese International School May 2014 Menu

05-May (Monday) MEATLESS MONDAY 06-May (Tuesday)
07-May (Wednesday) 08-May (Thursday)

09-May (Friday)

Vegetables

Vegetables

Vegetables

Vegetables

12-May (Monday)

13-May (Tuesday)

14-May (Wednesday)

15-May (Thursday)

16-May (Friday)

Vegetables

Vegetables

Vegetables

22-May (Thursday)

Vegetables

Vegetables

19-May (Monday)

20-May (Tuesday)

21-May (Wednesday)

Vegetables

Vegetables

A(

, , )
Vegetables

23-May (Friday)

Vegetables

Vegetables

26-May (Monday)

27-May (Tuesday)

28-May (Wednesday)

29-May (Thursday)

30-May (Friday)

Vegetables

Vegetables

Vegetables

Vegetables

( )

How was your meal today? Please share your thoughts.

CIS Moongate moongate.cis.edu.hk ()

Chinese International School June 2014 Menu

02-Jun April 2013 (Monday) Menu: Week 1-2
Korean International School

03-Jun (Tuesday)

04-Jun (Wednesday)

05-Jun (Thursday)

Vegetables

Vegetables

Vegetables

06-Jun (Friday)

Vegetables

09-Jun (Monday) MEATLESS MONDAY

10-Jun (Tuesday)

11-Jun (Wednesday)

12-Jun (Thursday)

13-Jun (Friday)

Vegetables

Vegetables

Vegetables

Vegetables

Vegetables

16-Jun (Monday)

17-Jun (Tuesday)

18-Jun (Wednesday)

19-Jun (Thursday)

20-Jun (Friday)

Vegetables

Vegetables

Vegetables

Vegetables

() )

How was your meal today? Please share your thoughts.

CIS Moongate moongate.cis.edu.hk ()

Chartwells
January - April 2014 Lunch Enrollment Form (For Primary School Only) WELCOME
We, Chartwells, are the food service provider for Chinese International School. Our commitment is to offer a wide range of healthy food for students and to help educate children about making healthy food choices. We provide salads, juice, gourmet sandwiches and lots of other healthy snacks as well as a daily hot lunch freshly made onsite by our Head Chef. We run a lunch enrollment program for students from Year 1 to Year 6. You can use the following methods to enroll in our lunch program. 1. Complete this form and return it to our school cafeteria with the payment by cheque. 2. Complete the online form in this link http://info.compass-hk.com/cis/survey.asp and pay through PPS or submit a cheque to our Assistant Manager Ms Vivian Lee. Full menu can be download from this website.http://www.compass-hk.com/chartwells/en/schoolmenu.php?sID=54. Online enrolment system will be effective on Monday, 25 November 2013. In order to avoid unnecessary delay in processing your child's application, please include the student's first, middle and last names (including homeroom), as well as the year level and class. We recommended you include this information on the back of your payment cheque as well as write down : CHIS

Payment Method:
By Post: Please make the cheque payable to "Compass Group Hong Kong Ltd." and mail to "Chinese International School , 1 Hau Yuen Path, Braemar Hill, Hong Kong " attention to "Chinese International School, Cafeteria". Alternatively, you may give it in person to our Assistant Manager Ms Vivian Lee in the cafeteria on 6/F, contact us on 2512 5930. Or you may send an e-mail to "vivianlee@compass-hk.com" for further assistance. PPS: We accept PPS payment for meal enrolment. With PPS, you can make payment anytime, anywhere, through the use of a touch-tone phone or via the Internet. Our PPS Merchant Code: 9737 and your *PPS Bill Account Number of Chinese International School is 200 + *Student ID No. . Please allow two working days for the payment transaction to be processed.

Student Details Name:

(first name) (family name)

Class in 2013-14: Contact No: Fax No: PPS Ref. No: Transaction Date: January 2014 to April 2014 Cheque No: Issue Date: Bank Name: TOTAL

* Student ID No: Email:

Payment Method:

Year 1 Year 2 Year 3 Year 4 Year 5 Year 6

61 61 61 61 61 61

days

X HK$

27 27 27 29 29 29
A

$1,647 $1,647 $1,647 $1,769 $1,769 $1,769

*Year 1 school lunch service starts on Monday, 6th January 2014*

days

X HK$

*Year 2 school lunch service starts on Monday, 6th January 2014*

days

X HK$

*Year 3 school lunch service starts on Monday, 6th January 2014*

days

X HK$

*Year 4 school lunch service starts on Monday, 6th January 2014*

days

X HK$

*Year 5 school lunch service starts on Monday, 6th January 2014*

days

X HK$

*Year 6 school lunch service starts on Monday, 6th January 2014*

* For Year 1 to 3 students, please select your meal choice and fill in A/B/C/P/S in the box provided next to the dates. Eg. * For Year 4,Year 5 & Year 6, students can make their meal choice on the spot with their lunch cards clearly display on them* * 30th January 2014 to 9th February 2014 - Chinese New Year Holiday (No School)* * 11th April - Whole Primary School SLC (No school for Reception to Year 6)* * 12th April 2014 - 21st April 2014 - Easter Holiday (No School)* * Pasta options and Sandwich selections are also available everyday . (Please specify : P for Pasta, S for Sandwich )* * Please inform us if your child is allergic to any product to avoid unnessesary incident *

Mon 6 13 20 27

January 2014 ( 17 Days ) Tue Wed Thu Fri 7 8 9 10 14 21 28 15 22 29 16 23 30 17 24 31

Mon 3 10 17 24

February 2014( 15 Days ) Tue Wed Thu Fri 4 5 6 7 11 18 25 12 19 26 13 20 27 14 21 28

Mon 3 10 17 24 31

March 2014 ( 21 Days ) Tue Wed Thu 4 5 6 11 18 25 12 19 26 13 20 27

Fri 7 14 21 28

Mon 7

April 2014 ( 8 Days ) Tue Wed Thu 1 2 3 8 9 10

Fri 4 11

Note: Refunds due to non attendance will not be given, unless prior notice is given before 9am on the day. LUNCH CARD may not be provided on time if enrolment form is handed in after the deadline

Deadline: 11th December 2013 (Wednesday)

Chinese International School January 2014 Menu

06-Jan April 2013 (Monday) Menu: Week 1-2 MEATLESS MONDAY
Korean International School

07-Jan (Tuesday)

08-Jan (Wednesday)

09-Jan (Thursday)

10-Jan (Friday)

Braised Vegetable Lo Hon Style w/ Rice Cauliflower & Pumpkin Korma w/ Pilau Rice Green Chilli Stew w/ Mexican Rice
Vegetables Carrot & Green Beans 13-Jan (Monday)

Thai Fish & Coconut Curry w/ Rice

Tropicale Pizza w/ Sweet

A Corn(Ham, Pineapple &

Mozzarella)

Beef Bourguignon w/ Mashed Potato Sweet & Sour Fish with Rice

Chicken in Parsley A Sauce with Mash Potato Braised Pork with B Pumpkin Served with Rice C Lentil Chilli Burgers in Pita Bread
Vegetables Mixed Vegetables 17-Jan (Friday)

Pan Fried Pork Chop B with Fresh Tomato Sauce & Potato Stir Fried Shanghai C Noodle with Assorted Vegetables
Vegetables Stir Fried Seasonal Vegetables 14-Jan (Tuesday)

Rosemary Pork with B Onion Gravy & Mashed Potato C Leek & Mushroom Tart
Vegetables Broccoli & Sweet Corn 15-Jan (Wednesday)

Braised Assorted C Vegetable w/ Glass Noodle & Rice

Vegetables Steamed Asian Greens 16-Jan (Thursday) SPANISH THEME DAY

Beef Stroganoff with Boiled Rice

Pork Chop in Lemon Grass Sauce "Vietnamese Style" w/ Noodles Chick Pea Curry with

Baked Fish with a

A Parsley Crust & Balsamic

New Potatoes Steamed Chicken with

Americano Pizza A (Pepperoni, Mozzarella) Braised Chicken with B Chestnut served with Rice C Mixed Pepper & Spinach Lasagne
Vegetables Stir Fried Seasonal Vegetables 22-Jan (Wednesday)

Valencian Style Paella with Chicken Thighs Spiced Fish with Tomato Salsa & Rice Vegetable Frittata & Herb Potato
Vegetables Pumpkin & Green Beans

Southern Fried Chicken with Paprika Wedges Honey Glazed BBQ Pork with Rice Mixed Bean Burritos w/ Guacamole
Vegetables

B Dried Lily Bulb Served

with Rice

C Coriander Served with

Rice
Vegetables Steamed Asian Greens 20-Jan (Monday)

Braised Tofu Taiwanese Style Served with Rice

Vegetables Broccoli & Sweet Corn 21-Jan (Tuesday)

Steamed Zucchini & Carrot 24-Jan (Friday)

23-Jan (Thursday) INDONESIAN THEME DAY Grilled Coconut Chicken w/

Beef Burger w/ Toasted Bun & Grilled Tomato

Chicken Rogan Josh with Mango Chutney & Rice

Spicy Lamb Koftas with Sweet Tomato Sauce Vanilla Fish and Roast Garlic Potato

Reggae Reggae Style

A Lemon Basil (Ayam

Panggang Sulawesi)

A BBQ Chicken w/ Mashed

Potato

Spare Ribs in Black B Vinegar Served with Rice C Lentil and Coconut Curry with Rice
Vegetables Steamed Cauliflower & Pumpkin 27-Jan (Monday)

Steamed Fish in Black B Bean Sauce Served with Rice

B Beef Rendang w/ Rice

Grilled Crisp Tofu Pockets (Tahu Bakar)
Vegetables Stir Fried Seasonal Vegetables 30-Jan (Thursday)

Tandoori Fish with Turmeric Rice Courgette and Asparagus Linguini

Vegetables Carrot & Green Beans 31-Jan (Friday)

Stir Fried Vermicelli Singapore Style

Vegetables Steamed Asian Greens

Bufala Pizza C (Sundried Tomato & Basil)

Vegetables Sweet Corns & Peas 29-Jan (Wednesday)

28-Jan (Tuesday) CHINESE NY THEME DAY Sichuan Roasted Chicken

Ginger Spiced Chicken with Garlic Mash

A with Nuo Mi Fan (Chinese

Sticky Rice with Sausage)

B Nasi Goreng Baked Mushroom Stroganoff with Rice

Vegetables Braised Cabbage & Carrot
These foods should form the basis of your diet. So fill up on them

Chinese Steamed Fish B with Soy, Ginger and Scallion Vegetable Manchurian C (Baked Chinese Vegetable Balls)
Vegetables Broccoli & Carrot

30th Anniversary Celebration

Chinese New Year Holiday

Chinese New Year Holiday

Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

Chinese International School February 2014 Menu

Chinese New Year Holiday 30 Jan - 9 Feb 2014

10-Feb (Monday) 11-Feb (Tuesday) 12-Feb (Wednesday) 13-Feb (Thursday) CHINESE THEME DAY 14-Feb (Friday)

Lincolnshire Sausages with

A Fried Onions and Sage

Gravy

Mediterranean Fish Stew with Garlic Toast Shanghai Style Meatball Served with Rice
Japanese Tempura

ATraditional Paella

Steamed Fish w/ Soy & Ginger

Chinese Wok Cooked Beef

Fusilli with Chicken, A Wild Mushroom and Rocket B Classic Fish Pie with Creamy Mash

Chicken Balti with B Coriander served with Naan Bread

Harissa Spiced Mushroom

Chicken Piccante w/ Potato Wedges Goats Cheese and Sun Dried Tomato Flan
Vegetables Roasted Seasonal Vegetables 19-Feb (Wednesday)

B with Fresh Ginger and

Mange Tout Aromatic Rice

C kebebs with Lemon

Couscous Vegetables Fennel Spiced Cauliflower 17-Feb (Monday) Chicken Stroganoff with Fresh Tarragon, Smoked Marmalade Flank Steak Stir-Fry with

C Vegetables with Hot and

Sour Sauce Vegetables Braised Cabbage 18-Feb (Tuesday)

Chinese Style Steamed Egg

Thai Style Potato Curry C with Fresh Lemongrass

Vegetables Broccoli with Mint 21-Feb (Friday)

Vegetables Pan Fried Water Spinach & Green Beans 20-Feb (Thursday)

A Paprika and Onion

Five Layer Lasagne with Homemade Garlic Bread Braised Peas with Bacon, Lentils & Sole

Jamaican Spiced A Chicken Thighs w/ Pineapple Rice B Classic Meatloaf w/ New Potatoes Vegetable Goulash with Sour Cream and Rice
Vegetables Garlic Pak Choy 26-Feb (Wednesday) Griddled Pork Escalope With Herb Roasted A Vegetables and Balsamic Syrup

Italian One Pot Poached

A Sole with Tomatoes and

Capers

Lemon and Lime A Chicken with Cracked Black Pepper Pan Fried Fish w/ B Mango and Avocado Salsa
Vegetable Moussaka with

B Asparagus and Red

Pepper Roast Wild Garlic and

Shepherds Pie with Gravy

C Mushroom filled Crepes

Vegetables Steamed Green Beans 24-Feb (Monday)

Roasted Vegetable and C Sun Blushed Tomato Frittata

Vegetables Roasted Tomatoes, Garlic & Spinach 25-Feb (Tuesday)

Cauliflower, Pumpkin C and Pea Korma with Brown Rice

Vegetables Garden Peas & Broccoli 27-Feb (Thursday) USA THEME DAY

C Crispy Aubergine & Cream

Cheese Topping Vegetables Cumin Spiced Carrots 28-Feb (Friday)

Toad in the Hole with A Onion and Mustard Gravy

Homemade Beef Burgers A with Toasted Bun

A Sloppy Joes

Lamb Dhansak with Lentils Coriander A Fragrant Rice & Naan Bread

Fragrant Fish Tagine w/ Couscous

Wok Vegetable Balti with

Tandoori Fish with Tumeric Rice

Pan Fried Sole & Ginger Fish Cakes

Hunters Style Chicken w/ Baked Potato Wedges

B Mash Potato C

Chicken & Leek Tart w/

C Homemade Onion
Bhajee
Vegetables Sweet Potatoes & Pumpkin

C Ratatouille w/ Pasta
Vegetables Sweetcorn & Chinese Cabbage

Vegetable Fajitas with C Sour Cream and Guacamole

Vegetables Roasted Eggplant

Macaroni Cheese with C Shallots and Crispy Leeks

Vegetables Orange Infused Carrots

Vegetarian Ma Po Tofu with Brown Rice

Vegetables Leeks & Green Beans

These foods should form the basis of your diet. So fill up on them

Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

Chinese International School March 2014 Menu

Korean International School 03-Mar April 2013 (Monday) Menu: Week 1-2

04-Mar (Tuesday)

05-Mar (Wednesday)

MEATLESS

06-Mar (Thursday) INDIAN THEME DAY Chicken Bhuna w/

07-Mar (Friday)

Sweet Red Pepper & A Chick Pea Falafel Wraps Pumpkin & Lime B Malaysian Curry w/ Rice Vegetarian Nasi Goreng
Vegetables Steamed Choi Sum 10-Mar (Monday)

Chicken, Tarragon and Barley Casserole

Catalan Fish Stew w/ Potatas Bravas

Braised Beef Brisket w/ Turnip in Chu Hou Sauce

A Cinnamon Rice &

Poppadoms

Roast Beef and Yorkshire Pudding

Salted Pollack with a B Pancetta & Butter Bean Stew C Vegetable Paella
Vegetables Broccoli & Carrots 11-Mar (Tuesday)

Tikka Fish w/ Mint B Yogurt & Cumin Potatoes

Bake Spiced Vegetable

Szechuan Pork w/ Carrots & Long Beans Vegetable Chilli w/ Paprika Rice
Vegetables Mixed Vegetables 14-Mar (Friday)

Tomato & Roasted Pepper Pizza

Vegetables Carrots & Sui Tung Choi 12-Mar (Wednesday)

C Samosas w/ Mango
Chutney
Vegetables Cardamom Spiced Cauliflower 13-Mar (Thursday)

Slow Cooked Pork w/

A Ginger Noodles & Spring

Onions

A B C

Japanese Chicken Curry w/ Rice Bangers & Mash w/ Onion Gravy Vegetable Enchiladas w/ Crispy Cheese
Vegetables Steamed Green Beans 18-Mar (Tuesday)

Piccante Pizza A (Chicken & Red Onion) B Creamed Leeks with Pork and New Potatoes

Chicken Tikka Masala w/ Pilau Rice

A B C

Garlic-stuffed Pork with Butternut Squash Mash Baked Fish Stew w/ Rice Cauliflower Cheese w/ Fried Leeks
Vegetables Garlic Pak Choy 21-Mar (Friday)

B C

Marinated Beef with Honey, Soy and Coleslaw

Grilled Lemongrass B Beef w/ Spring Onions & Rice C Vegetarian Lasagne

Vegetables Braised Carrots 20-Mar (Thursday) AFRICAN THEME DAY Braised Chicken w/

Spanish Omlette w/ Diced Potatoes

Vegetables Roasted Courgette & Sweetcorn 17-Mar (Monday)

C Aubergine Parmigiana
Vegetables Roasted Tomaotes w/ Broccoli & Oregano 19-Mar (Wednesday)

Teriyaki Beef Strips w/ Noodles

Sticky Marinated Sole with Japanese-style Broth

Roast Spring Chickens w/ Roast Potatoes & Gravy Cajun Spiced Grilled Sole w/ Broccoli & Chilli Salsa

A Pepparoni Pizza
Tomato and Basil

A Madagascan Wild Pepper

(tsiperifery)

Herb-crusted Beef with Borlotti Beans Sweet & Sour Pork w/ Rice Courgette & Mint Linguini
Vegetables Steamed Cauliflower & Pumpkin 28-Mar (Friday)

B C

B C

B Poached Fish w/ Diced

Potato

B C

African Spiced Fish Fillet w/ Orange & Fennel

B C

Red Onion & Pepper Tart

Vegetables Mix Vegetable 24-Mar (Monday)

Pumpkin & Sage Risotto

Vegetables Braised Red Cabbage & Carrots 25-Mar (Tuesday)

Lentil & Hummus Burgers

Vegetables Stir Fried Seasonal Vegetables 26-Mar (Wednesday)

West African Vegetable & Sweet Potato Stew

Vegetables Roasted Chick Peas, Peppers & Red Onions 27-Mar (Thursday) Coconut & Coriader

Honey-glazed Roast Pork

Chicken Fajitas w/

A Burgers with Apple

Sauce

A Toasted Tortila &

Mexican Salsa

A B

Stonebaked Pizza w/ Rocket & Ham Crock Pot Asian Pork with Mushrooms & Rice

A Marinated Chicken Thighs

w/ Sticky Rice

A Spaghetti Bologanise B C Coq au Vin w/ Sweet Potato Mash Egg Florentine w/ Mornay Sauce
Vegetables Garden Peas & Broccoli

B C

BBQ Chicken Legs w/ Mash Potato

Root Vegetable Parcels w/ Cardomom Sauce
Vegetables Dill Buttered Carrots 31-Mar (Monday)

Oven Roasted Fish w/ Tarragon & Lemon Sauce Tomato & Basil Baked

Minced Pork with Pak

B Choi, Lemongrass &

Basil

C Rice Topped w/
Mozzarella
Vegetables Roasted Meditarenean Vegetables

C Vegetable Tetrazzini
Vegetables Roasted Eggplant

Braised Mixed Vegetables w/ Tofu

Vegetables Sweetcorn & Chinese Cabbage

Breaded Fish with A Cream Sauce with Herb Potato B

Shanghai Style Meatball Served with Rice

Roast Vegetable and Chick Pea Tagine

Vegetables

Mixed Vegetables
These foods should form the basis of your diet. So fill up on them Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

Chinese International School April 2014 Menu

01-Apr (Tuesday) 02-Apr (Wednesday) 03-Apr (Thursday) 04-Apr (Friday) Chicken Stew with Onions,

Mandarin Orange A Spiced Chicken with Rice B C Beef and Mushroom Stroganoff with Rice Red Pepper & Spinach Lasagne
Vegetables Broccoli & Sweet Corn 07-Apr (Monday) MEATLESS MONDAY 08-Apr (Tuesday)

A B C

Chicken, Mushroom and Sweet corn Pizza Pork Goulash with Thyme with Rice Courgette and French Bean Linguini
Vegetables

Thai Beef Penang with Rice

A Tomatoes, and Dijon with

Steamed Potatoes

Steamed Chicken with B Dried Lily Bulb Served with Rice

B Fish Pie Stir Fried Shanghai C Noodle with Assorted Vegetables

Vegetables Steamed Asian Green 11-Apr (Friday) Y1-6 SLC

Mushroom and Red Onion Filo Tarts

Vegetables Mixed Vegetable 10-Apr (Thursday) MOROCCAN THEME DAY

Stir Fried Seasonal Vegetable 09-Apr (Wednesday) Pork Roast with Cardamom Mushroom Potatoes

Stir Fried Fish Fillet with

A Egg Florentine

A Chili & Coriander Served

with Rice Chicken Acapulco with B Creamy Cheese Sauce with Mexican Rice Penne with Olive Oil,

ASauce and Parsely

Chicken Tagine with A Olives and Lemon Couscous B Paprika Spiced Fish with Herb Potato Roast Vegetable and Chick Pea Tagine
Vegetables Sweet Corn & Peas

Chilli Con Carne with Rice and Sour Cream

Macaroni Cheese with Crispy Leeks Cherry Tomato and Onion Quiche
Vegetables Pumpkin & Green Bean

Homemade Beef B Burgers with Tomato Relish C Stir Fried Vermicelli Singapore Style
Vegetables Mixed Vegetable

B Fish 'N' Chips

Lentil and Coconut &

C Cherry Tomatoes and Red

Onion Vegetables Steamed Zucchini & Carrot

C Lemongrass Stew with

Rice Vegetables Seasonal Vegetable

Easter Holidays 12 - 21 April 2014

These foods should form the basis of your diet. So fill up on them

Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

The monthly menu is available on CIS Moongate at moongate.cis.edu.hk (Please login family password) Please keep the menu for your reference

Chinese International School January 2014 Menu

06-Jan (Monday) MEATLESS MONDAY 07-Jan (Tuesday) 08-Jan (Wednesday) 09-Jan (Thursday) 10-Jan (Friday)

B C
A
Vegetables

A B C

Vegetables

A( B C

,, )

A B C

Vegetables

A B C

15-Jan (Wednesday) Vegetables

Vegetables

13-Jan (Monday)

14-Jan (Tuesday)

16-Jan (Thursday)

A B C

Vegetables

A B C

21-Jan (Tuesday) Vegetables

,) B
A ( C

A B C

Vegetables

17-Jan (Friday)

A B C

Vegetables

Vegetables

20-Jan (Monday)

22-Jan (Wednesday)

23-Jan (Thursday)

A B C

27-Jan (Monday) Vegetables

A B C

Vegetables

B
A C

A B C

24-Jan (Friday)

A B C

Vegetables

Vegetables

29-Jan (Wednesday) Vegetables

A B C

Vegetables

A
B C

28-Jan (Tuesday)

30-Jan (Thursday)

31-Jan (Friday)

Vegetables

These foods should form the basis of your diet. So fill up on them

Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

Chinese International School February 2014 Menu

2014 130 - 29
10-Feb (Monday) 11-Feb (Tuesday) 12-Feb (Wednesday) 13-Feb (Thursday)

A B C

A B C

Vegetables

A B C

Vegetables

A B C

14-Feb (Friday)

A B C

Vegetables

Vegetables

20-Feb (Thursday) Vegetables

17-Feb (Monday)

18-Feb (Tuesday)

19-Feb (Wednesday)

21-Feb (Friday)

A B C

Vegetables

A B C

A B

Vegetables

A B

25-Feb (Tuesday) Vegetables

C C

Vegetables 26-Feb (Wednesday)

B
A C

Vegetables

Cumin Spiced Carrots

28-Feb (Friday)

24-Feb (Monday)

A B C

A B C

Vegetables

A B

A
B C

27-Feb (Thursday)

A B C

Vegetables

C
Vegetables

Vegetables

Vegetables

These foods should form the basis of your diet. So fill up on them

Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

Chinese International School March 2014 Menu

03-Mar April 2013 (Monday) Menu: Week 1-2 MEATLESS MONDAY
Korean International School

04-Mar (Tuesday)

B C
A
Vegetables

A B C

11-Mar (Tuesday) Vegetables

A A
B C

05-Mar (Wednesday)

06-Mar (Thursday)

07-Mar (Friday)

A B C

12-Mar (Wednesday) Vegetables

C
B
Vegetables

Vegetables

10-Mar (Monday)

13-Mar (Thursday)

14-Mar (Friday)

B C
A

A B

A B C

19-Mar (Wednesday) Vegetables

A B C

Vegetables

A B C

Vegetables

C
Vegetables

17-Mar (Monday)

Vegetables

18-Mar (Tuesday)

A B C

Vegetables

B
A C

A B C

Vegetables

A
B C

20-Mar (Thursday)

21-Mar (Friday)

A B C

28-Mar (Friday) Vegetables

Vegetables Roasted Chick Peas, Peppers & Red Onions 27-Mar (Thursday)

25-Mar (Tuesday) Vegetables

24-Mar (Monday)

26-Mar (Wednesday)

A B C

Vegetables

B
A C

A B C

Vegetables

A B C

A B C

Vegetables

Vegetables

Vegetables

17-Mar (Monday)

B C
A
Vegetables

These foods should form the basis of your diet. So fill up on them Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

Chinese International School April 2014 Menu

01-Apr (Tuesday) 02-Apr (Wednesday) 03-Apr (Thursday) 04-Apr (Friday)

A B C

Vegetables 08-Apr (Tuesday)

A B C

Vegetables

A B C

Vegetables

A B C

Vegetables

07-Apr (Monday) MEATLESS MONDAY

09-Apr (Wednesday)

10-Apr (Thursday)

A B C

Vegetables

A B C

Vegetables

A B C

Vegetables

B C
A

B
A C

11-Apr (Friday) Y1-6 SLC

Vegetables

Vegetables

201441221

These foods should form the basis of your diet. So fill up on them

Best eaten in moderation. These food are still important for a balanced diet.

Don't have too much of these. Just treat ourselves every so often.

CIS Moongate moongate.cis.edu.hk () )

Compass Group is the worlds leading foodservice company. Our 500,000 employees specialized in providing food, vending and related services to our clients premises in over 55 countries and we generate annual revenues of around $170 billion and serve over 11 million meals per day world wide. We are passionate about what we do and are dedicated to providing our clients with the highest quality service. In Hong Kong Chartwells is a leading food

www.compass-hk.com

service provider to over 20 International Schools and we serve more than 18,000 meals a day

Chartwells

June 2013

Chartwells Your Food Service Provider Who are we?

We are very please to be at your service for the 2nd year. Our New Head Chef, Chef Thomas Chim leads a dedicated team that prepares your meals fresh daily in our onsite kitchens. He uses the freshest ingredients imported from countries such as Australia, NZ and the US. The use of MSG is strictly prohibited in any of our cooking processes. The Primary students will continue to be on a pre paid system and Chartwells will continue to collect the payment and not the school. The secondary students will make their choices daily from one of the three service areas and can pay either by cash or using their Octopus Card. In this newsletter you will find some basic information about our services with the school and some frequently asked questions parents and students usually have at the start of the school term. We would like to thank you in advance for choosing Chartwells and invite you to contact us at any point with your suggestions or comments. We look forward to seeing you in the new school term. ` Kind Regards,

Charles Woolmington Regional Manager Chartwells

Contact us

Charles Woolmington - Regional Manager cwoolming@compass-hk.com

Thomas Chim Head Chef thomaschim@compass-hk.com

Diana Chan Chartwells Nutritionist Francis OGrady District Manager CHARTWELLS INFORMATION SHEET FOR CHINESE INTERNATIONAL SCHOOL dianachan@compass-hk.com francisogrady@compass-hk.com

2012

Meal Enrolment & Payment System

Meal Enrolment PPS & Cheque Payment Only

Parents can download our menu and enrolment form from the Chartwells website (www. Compass-hk.com). Students can choose to enrol on a monthly or by term basis. The Enrolment Meal Set is priced at $27 (Year 1-3) & $29 (Year 4-6) per meal including main course, fresh vegetables, 100% fruit juice or soup on alternate days and homemade dessert or fresh fruit on alternate days. Parents can pay for the meal enrolment by our PPS service. With PPS, you can make payment anytime, anywhere, through the use of a touch-tone phone or via the Internet. Please refer to enrolment form for PPS payment instruction. Cheque payment can be made to Compass Group Hong Kong Limited with child name at the back of the cheque.

Payment System Octopus & Cash

For secondary students who purchase their lunch on a daily basis, each Meal Plate is priced at $26. We encourage student to pay via octopus as it ensures not only an efficient customer flow for the service counters but also a clean and safe payment system. Octopus is very important and will bring fast and efficient transactions even during the peak period.

Putting Fun Back Into Food

Chartwells Putting Fun Back Into Food campaign raises the importance of eating healthily and leading a healthy lifestyle through interactive sessions with pupils in their schools. Working with onsite catering teams, schools and the Nutritional Team of Chartwells HK, we have developed a series of events which encourage students to try something new and eat healthily.

Chartwells Food Policy

MSG is prohibited in all our cooking processes Peanut FREE Only from audited or qualified sources Daily fresh pastry items Daily assorted fresh salad International cuisines (Chinese & Western food) Developing tasty, creative, nutritious recipes that appeal to students

NO MSG
Quality ingredients Fresh food or natural food raw material Daily GREEN (vegetarian) items Healthy Cooking Practices (less oil, low salt & sugar) Appling natural flavor enhancers Healthy snack options Nutritive & Dietetic

Chartwells Nutritionist
Chartwells feels it is our responsibility to have a nutritionist to answer parents, students and teachers concerns in a professional manner. The education sector has specific, exact requirements. Experts agree that children and adolescents need a varied and a nutritious diet for both Physical and Intellectual development. The Department of Health has recorded a rising trend of obesity among primary school students, from 16.4% in 1997/98 to 19.4% in 2005/06. That is to say, almost one in five school children is obese. As a responsible caterer, we care for our childrens health. We are committed to provide high quality food to meet the nutrient needs of our students. Roles of our Nutritionist to schools Weight Management Deal with Teenage Obesity CHARTWELLS INFORMATION SHEET FOR CHINESE INTERNATIONAL SCHOOL Fitness Watch Menu Planning with healthy choices Healthy Promotion and Prevention Can provide health talks, health seminars
2012