These include 33 residents on a full diet, 35 on a soft diet and 18 who need a pureed diet as they have difficulty swallowing.
Another 11 residents require nasogastric tube feeding, which sees food passed from the nose to the stomach through a flexible tube as they cannot chew or swallow.From cooking fine-dining dishes such as beef tenderloin roast with red wine sauce in Europe, Mr Maung now cooks simple meals such as fried rice and pasta at the home.
Food for the residents needs to be prepared extremely finely, ensuring that it is in tiny bits so they can swallow easily.Mr Benjamin William, SRC's secretary-general, said front-line staff such as Mr Maung and his kitchen crew provide residents and the caregiving team with nutritious and appropriate food.
Mr William, 62, added:"Their dedication and passion for humanity shines through, especially during this period as they continue to do their utmost for the vulnerable in our midst." Mr Maung added that cooking at the home has been an enriching experience, one that he hopes to continue doing."They may not be able to tell you 'thanks', but the way they laugh and smile while being fed, it is good enough."
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