Its high time I stopped procrastinating and started on my wedding day entries. We had our food tasting on 19th March and changed a couple of items in the cold dish and the prawn dish. We had to top up for the change but it was a good thing that we went for the food tasting if not my guests would have had fried food overload. Some places have the option of forgoing the food tasting and using that table on the AD itself. We had one extra table that was not used on the AD so we went down 2 weeks for an advanced fathers day celebration.
I had pretty good reviews from my guests and seems that many loved the Braised Ee-Fu noodles. My uncle even asked for 2nd helpings. At wedding dinners, guests will remember the food more than anything so I am glad that they enjoyed the food. The only grouse I have is the layout of the restaurant. I initially planned for 2 projectors to be used but the VGA cable was not long enough so had to make do with 1 projector and guests who were at both ends of the restaurant had very restricted views.
For the cold dish, we changed the chives roll, and Chilled Century Egg Terrine to Fresh Prawn Salad and Seafood Mango Roll
Peach Garden Combination
(Fresh Prawn Salad, Roast Pork, Crab Ball, Fried Beanskin Roll, Marinated Jellyfish and Seafood Mango Roll)
Braised Shark’s Fin with Seafood and Mushroom
The prawn dish was changed from Fried Crispy Prawn with Oats Cereal to
Drunken Prawns with Chinese Wine
Steamed Soon Hock with Superior Soya Sayce
Braised Sea Cucumber with Fish Maw and Spinach
Roasted Crispy Chicken with Preserved Bean Paste
Braised Ee-Fu Noodles with Chives and Mushroom
Chilled Jelly Royale with Julienne of Coconut
