Had our food tasting session at Hyatt tonight. The hotel did as close a mock up as they possibly could to the actual dinner. Once we came up the escalator, we were greeted with a signboard that said, “Vanda Room 1, Private Dinner of ‘Iceman’ & ‘UptownGal’. Similar signboards pointed the way to the dinner on the 3rd floor (as they will on the actual day). There was a captain and 2 waitresses attending to us so the service was of course impeccable. The food was more good than bad… pictures below. 🙂
Left: How the normal guest table will look
Right: How the VIP table will look
The wedding cake.
Deep-fried Prawn in Yam, Grilled Japanese Eel on Garden Green, Tom Yam Maki Roll, Seaweed Chicken Roll with Bak Kuah and Marinated Soya Topshell with Sesame Sauce. (I personally loved the prawn in yam and the seaweed chicken roll! The rest were so-so. Nothing to shout about.)
Shredded Seafood Thick Soup with Conpoy and Enoki Mushrooms (other ingredients include fresh scallops, shredded abalone, prawns, and lots of crab meat). No shark’s fin soup as Iceman is against the killing of sharks.
Canton Roasted Chicken with Walnut Topping (My favourite dish of the night, not counting dessert. The skin was really thin & roasted to the most delicate crisp. Fantastic! Someone commented that the texture of the chicken skin tasted like suckling pig skin.)
Steamed Live Garoupa with Superior Soya Sauce. (Huge fish! Was slightly overcooked though. Not up to scratch).
Braised Sliced Abalone with Shiitake Mushroom. (Another yummy dish. The mushrooms were cooked just right, a little “springy” when bitten, not tough (a sign of being undercooked) nor soft (overcooked). The abalone slices were excellent too. Not rubbery at all. Liked this dish too.)
Sautéed Scallop with Asparagus served in Cheese Basket. (The cheese basket itself sucked. Tasteless & hard. Served no other purpose apart from making the presentation of the dish look good. The scallops were nice & “crunchy” and I liked the asparagus.)
Steamed Crab Claw on Zucchini, Fungus with Dried Shrimp Sauce. (Very interesting fusion dish but the gravy wasn’t distinct enough for me – as in I like flavours that are distinctly spicy/ sour/ sweet. The crab claw was tasty though.)
Sweet Yam Paste with Ginkgo Nut in Coconut Pumpkin Sauce. (This was super delicious! Instead of having pieces of cut pumpkin, the pumpkin was made into a smooth sauce. The entire dessert was smooth, not over sweet, not oily, simply heavenly!)
If you’re attending the wedding, I hope you enjoy the food.
P.S. There was also a Wok-fried Korean Glass Noodle with Rice Vermicelli but I was too lazy to take photos of it. Heh. It was good though. 🙂