Wednesday, June 23, 2010

Wedding Dinner @ Grand Park City Hall

It's great to be back! Our first dinner when we got back was our cousin's wedding dinner!

We sacrificed not taking the later A380 flight but the earlier flight so that we can get back in time for the wedding dinner.

Congratulations our dear Josh and LK! What a wonderful couple you both are!

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The wedding dinner was at Grand Park City Hall. As usual, the dinner started with very dim lights, so the first few photos are grainy, so pardon the 'not so clear' photos ;-)

The 1st Course: Grand Park Suckling Pig Combination.
There was Marinated Octopus, Roast Suckling Pig, Marinated Jellyfish, Prawn Salad, Crispy Crabmeat Ball.

My favourites on the combination plates are Octopus and Jellyfish ;-)

1st Course: Grand Park Suckling Pig Combination


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2nd Course: Braised Shark's Fin Soup with Crabmeat & Four Treasures.

Guess what? They are teaching 5 year olds in kindergarten to love sharks nowadays! Our little nephew said no to eating shark! His dad said that! He then drew sharks on his little sketch book. Oh no, should I be guilty?

2nd Course: Braised Shark's Fin Soup with Crabmeat & Four Treasures


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3rd Course: Sauteed Fresh Scallops, Asparagus with Macadamia Nuts in XO Sauce.

Sis and I looked at the Asparagus and smiled.
One of the many family activities we did while in UK was to pick strawberries and asparagus from the fields! Picking fruits and veg was really hard work, but it sure was fun. It was strawberries and asparagus season! Strawberries straight from the ground is so so delicious and it was warm! (It's summer now)

The kitchen prepared this dish very fabulously. The asparagus was tender and just enough XO Sauce to cover it all. We loved it!


3rd Course: Sauteed Fresh Scallops, Asparagus with Macadamia Nuts in XO Sauce


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4th Course: Deep Fried Large Prawns in Wasabi Sauce Topped with Sesame Seeds

We realise many people are adding fruits to Chinese dishes nowadays. There were strawberries and grapes in this dish.

The wasabi prawns might not look so appetizing but it was crunchy and ambrosial.

4th Course: Deep Fried Large Prawns in Wasabi Sauce Topped with Sesame Seeds

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5th Course: Steamed Red Garoupa in Hong Kong Style

The fish was not happy when we ate it eh?
Dear Fish, you did not die in vain! You were fresh and totally delectable.

5th Course: Steamed Red Garoupa in Hong Kong Style


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6th Course: Roast Duck in Canton Style

Duck here was not bad. But.......

Guess what was our last dinner in UK before we arrived back in Singapore? The Roast Duck and Crispy Duck from Four Seasons London! LOL.

It's true, if you like duck, and happen to be in London, go try the Four Season Duck!

6th Course: Roast Duck in Canton Style


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7th Course: Fried Udon Noodles with Seafood

Instead of the usual Yee Fu noodles, this rendition of Fried Udon was delicious!

7th Course: Fried Udon Noodles with Seafood


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The 8th course was Cream of Mango Sago with Pomelo.


It was a good dinner. The moment the dinner ended, we rushed home.
We were so jet lagged and was looking forward to sleep in our own bed!


Congrats again Josh and LK!
It's also a great time to meet up with cousins and uncles and aunties who came in.



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2 comments:

MAJL said...

Were these share plates? Lots of fooood! I like the garoupa. Looks like me today.
I wanted to take photos at the wedding I went to but worried people would think I was weird.

Camemberu said...

Wow never knew that hotel's food is so good! Yum yum!

Glad you're back! Let's makan again!

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