Who says hospital food is bland and boring?

Wok-fried lobster (left) from Mount Elizabeth Novena Hospital and double boiled fish soup with wolfberry from Mount Alvernia Hospital.
Wok-fried lobster (left) from Mount Elizabeth Novena Hospital and double boiled fish soup with wolfberry from Mount Alvernia Hospital.ST PHOTO: MS KARYN LOW / COURTESY OF MOUNT ALVERNIA HOSPITAL
(From left) Senior assistant director of environmental services at National University Hospital Quek Lay Geok, executive chef Alvin Poon and chief dietitian, Dr Lim Su Lin.
(From left) Senior assistant director of environmental services at National University Hospital Quek Lay Geok, executive chef Alvin Poon and chief dietitian, Dr Lim Su Lin.ST PHOTO: HEDY KHOO

SINGAPORE - When Ms Karyn Low was admitted to Mount Elizabeth Novena Hospital for spinal injuries in April, the last thing she expected was to dine on lobster for dinner.

The 49-year-old, who is head of marketing communications at a finance company, says: "I was in pain and worried about my condition. The lobster dinner cheered me up completely and I did not feel like a patient. I could tell less salt was used, but the dish was still tasty."

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