Attendees:
Groom - Parents, Brother and Ah Ma
Bride - Parents, Aunt and Ah Ma
For our comments on the food tasting.
Our menu.
1st: Deluxe Cold Dish Combination. We change the sushi to jellyfish and fried baby squid to ngoh hiang.
2nd: Canadian Lobster Meat Broth with seafood and Fish Maw. Fairmont has a anti-shark's fin policy. Hence, shark's fin was replaced with lobster. Both families found it to be equally tasteful.
Satueed scallops with baby asparagus, macadamia nuts and pine nuts.
Deboned fried chicken stuffed with minced prawns, served with wasabi mayonnaise. At first sight, I thought it was just normal fried chicken but after tasting it, everyone found it to be very unique!
Brasied whole baby abalone with Chinese endives. I'm not a fan of abalones but this has good reviews from all.
Steamed live dark grouper with supreme sauce. Tender meat with great sauce. 
Stir-fried assorted mushrooms with waterchestnuts with diced duck in sambal chilli. Does not taste as good as it sound. Meat is too tough and we could not tell tell that it's duck meat.Changed this dish to seacumber.
Stewed Ee-fu noodles with shredded abalone and beansprouts.
Chilled pearl sago cream with mango and longans. I love cold desserts but we had it changed to yam paste with lotus seeds for auspicious purposes.The chef came out to find out about the comments and his food. We highlighted to him a couple and requested to change as per above. Overall, both families found the food to be very satisfactory!
After the dinner, we brought everyone for a tour to the Stanford Ballroom and we received good comments regarding the big reception area as well as the ballroom itself.
No comments:
Post a Comment