SAS meals and Menus
At SAS, we provide students with a wide variety of great tasting and creative meal choices prepared with the precise nutrition and quality considerations needed to promote optimal growth, as well as to help minds and bodies to achieve more.
All main school menus are tailored to always offer nutrient-rich options that students of all ages, tastes, and backgrounds love. They include many of the Hoe Brothers' long-time school food favorites, as well as the ongoing performance enhancements made by the school’s nutritionist, Karen Wright.
Our Recipes and Menus
We have developed a collection of over 200 recipes for healthy, child friendly and simply delicious fare. These recipes have all been nutritionally analyzed to meet USDA nutrition standards and are served as part of a balanced meal, which offers a serve of wholegrain bread or cereals, fruit and vegetables, lean protein foods, low fat dairy foods and healthier oils. We also encourage water to be consumed with meals and jugs of water are placed on tables.
There are four menus (preschool, elementary, middle school, and high school) and they work through a four-week menu cycle. They are all closely monitored and are updated in response to dish popularity and feedback received.
- Preschool menus - set menu that includes three main meal choices each served with two vegetables or salad, a fruity dessert, and a drink. We work in lots of variety to help ensure both the fussy and adventurous eaters eat well.
- Elementary menus - set menu that includes four main meal choices, each served with two vegetables or salad, a fruity dessert, and a drink. There are also three snack options to lift children during the day that includes a variety of wholesome home bake cookies, fruit shakes and smoothies, cheese dippers, and fruit yoghurts.
- Children in grades four and five also have the option to choose a meal from the a la carte middle school menu.
- Middle school menus - extensive al a carte menu that includes:
- three Asian and three Western dishes served with their grain and vegetable choices. Each day there is a rainbow of vegetable color with over eight different choices available;
- freshly made sandwiches (fresh and toasted, made with lower GI, grain enriched breads, wraps or rolls);
- at least three to four balanced vegetarian options (look for V on the menu);
- Japanese noodle bar that offers different types of ramen and sushi;
- a daily choice of a pasta, baked potato, or pizza option;
- chef salads and a fresh salad bar;
- quesadillas (either chicken, beef, or vegetarian);
- wholesome home baked snacks and low fat yoghurts;
- smoothies and fresh juices;
- fresh fruit pots and a range of healthy fruit based desserts;
- and healthier drink options including lower sugar juices, water, and low fat milks.
- High school menu - extensive al a carte menu similar to the middle school menus (see above). High school students can also purchase food from Subway, Baja Fresh, and Ha-van gourmet outlets.
“GOOD 2 GO” Kiosk
In the fall, SAS is launching a new GOOD 2 GO fast food kiosk in the high school cafeteria. It will serve quick grab meals and snacks. The food is New York deli style and promises quality and fresh ingredients. The menu includes:
- breakfasts such as artesian bread toasties, muesli cups, protein charged pancakes, and breakfast smoothies;
- lunch items packed with a selection of artesian bread lunch rolls, sandwiches, and salad bento boxes;
- butcher block sub sandwiches made with healthy roasted meats cuts from the school carvery;
- and lots of wholesome snacks, smoothies, fresh juices, and our new monster milk fruit shakes.
Students in the middle school and elementary school are welcome to visit the G2G kiosk to re-fuel for afterschool sports and activities.
Mr. Hoe's Chart Toppers
The Hoe brothers family have been serving up school food out of the SAS kitchens for over 50 years so it's fair to say that Mr. Hoe and his team of hard working cooks and lunch ladies know a thing or two about putting big smiles on the faces in the lunch line.
Mr. Ho still helps out every day in the high school cafeteria. While his brother Mr. Hoe and his wife run the operations in the middle school cafeteria. His nephew, Tan, runs the high school cafeteria and manages catering events to many external organizations in our community such as fairs, brownie camps, and private functions. Mr. Hoe’s son, Hao, whom normally runs the elementary cafeteria but currently on leave studying at the prestigious Cordon Bleu cooking school in Paris.
Mr. Tan is the man you want to know in the cafeteria. Find out more about his life at SAS in this video spotlight.
While students both past and present will give you a long list of their favorite Mr. Hoe’s dishes, here are two dishes that are regular chart toppers.
Beef Kway Teow with Chinese Greens
Kway teow noodles
Or thick rice noodles
Lean beef sliced
(Any Chinese green vegies can be substituted)
Soy sauce (dark)
Chopped or minced
- In hot wok heat the oil and brown the kway teow noodles with 1 tbsp soya sauce and put it on a plate.
- Use the same wok to stir fry the garlic, chye sim, beef, soya sauce, oyster sauce and the bean sprouts until fragrant.
- Add the chicken stock and bring to boil.
- Thicken the sauce with cornstarch. Simmer for 2-3 minutes until the sauce starts to thicken.
- Put the sauce on top of the kway teow and serve.
Chicken breast fillets (skinless)
Peeled and cut into 2cm pieces
Low salt stock
Low fat plain greek or plain yoghurt
Corn starch (check it is GF)
Brown basmati rice
120 -160g cooked rice per serve
- Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chili for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for ~10 minutes or until pumpkin is just tender. Stir in chicken and simmer for 7 minutes or until just cooked through. Remove from heat.
- Spoon 2 tablespoons of the sauce into a heatproof bowl. Whisk in yoghurt and corn flour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with the pale version of the brown rice.
The Nutrition Education Opportunity
The task of guiding children toward enjoying balanced nutrition with a positive approach toward healthy eating is not always easy. The statistics show many of our children are likely to face a number of food related health problems and childhood obesity continues to be the number one concern. At the other end of the spectrum, anorexia nervosa and other disordered eating behaviors are becoming more prevalent.
Between these extremes, many children are at risk of common deficiencies such as iron and calcium that can compromise growth and brain development. Other key micro-nutrient deficiencies such as omega 3 fatty acids have been shown to impact on behavior and classroom focus.
In addition to providing healthier school meals, we also see the SAS dining table as an important opportunity to help reinforce to all students the benefits of balance, better food choices, and the experience of new tastes from across the globe. We recognize that the school years are when most eating habits are formed and there is only a small window to optimize growth and development. As such, students of all ages are encouraged with lots of “healthy eating nudges,” whether this is given as positive feedback to choices made, encouragement by teachers and assistants, or by the dedicated team of lunch moms who are on hand in the elementary and middle school cafeterias.
There are also new, improved nutrition information panels on display in the main cafeterias. These panels are designed to help guide students on their average daily food group requirements for wholegrain cereals, protein, fruit, vegetables, and dairy foods. The panels outline the number of servings the dish contributes to these requirements and the ingredients they are provided from and also provide allergen information in red, as well as a traffic light guide on the kcals, protein, fats, carbohydrates (including sugar), and salt content of the dish.
These nutrition information panels have been designed to align with the new USDA Super Tracker resources. The Super Tracker resources are nutrition and fitness program that provide individualized meal plan and activity recommendations for children and adults of all ages. For more information on the Super Tracker program go to: www.supertracker.usda.gov.
The USDA Choose My Plate website is also recommended as a valuable source of healthy eating and activity resources and recipes. To find out more go to: www.ChooseMyPlate.gov
Four individual catering companies at SAS provide meals for all students, faculty and staff. These companies include:
SAS requires Hoe Brothers Catering to incorporate the following into their food service provisions:
- Research and promote healthier food preparation and cooking processes
- Strictly follow all recipes and menus developed and provided
- Purchase approved ingredients only
- Ensure that all members of the catering team receive regular health and hygiene training
Hoe Brothers Catering
Phone: + (65) 6363-6449
Phone: + (65) 6362-9909
Baja Fresh® Mexican Grill
Phone: + (65) 8157- 4136
Phone: + (65) 9755 6383
Food Safety and Feedback
In addition to providing both tasty and healthy meals, ensuring food is safe and complies with stringent quality standards is our number one priority. Richard Hogan is the school’s services contract manager who is in charge of the day to day running of all school food operations. Richard has many years experience in food service and school food operations and has helped to direct SAS school food activities to ensure the food available every day is delicious, fresh, nutritious, and complies with rigorous food safety and quality standards. He is also the first person to contact if you have any questions, feedback, suggestions, or even provide a recipe which may be used in our menus. His email contact is email@example.com
The High School Food Committee
There is an active school food committee, led by the deputy high school principal Mr. Doug Neihart. It shares the opinions of a cross section of our community and is represented by parents, teachers, and the school nutritionist. The committee has helped to steer a progressive menu strategy in the high school and has been proactive in the improvements made to the nutrition and quality of the food now on offer.