The first wedding dinner of 2015 was an elegant event held at the John Jacob Ballroom located at the famously posh St Regis Singapore. The ballroom was simple yet elegantly decorated and the tables were adorned with pretty white flowers, tiny lights and candles to illuminate the slightly dimmed room, sprinkled with gold star sprinkles.
|At our table was local singer Inch Chua, who also sang that night for the couple. ^^|
Food was served in individual portions, which is really much better than having to take food from a common platter. The food served was palatable and the time in between the servings was just nice, not too long. There were 8 courses, with the last course being a dessert buffet. And surprisingly considering that it was fine dinning, it was quite filling.
|Three Treasure Combination - Smoked duck meat served with crystal pear and sour plum sauce, deep fried king prawn with crispy cereal, and pan seared scallop topped with ginger scallion sauce|
|Braised bird's nest broth with crab meat and sea treasures|
|Braised baby abalone with sea cucumber, 'abalone' mushroom and seasonal greens|
|Oven-baked cod fillet with Japanese miso sauce: it was fresh and succulent.|
|Braised 'Jing Du' pork ribs accompanied with crispy deep-fried mantou: the meat simply just 'melted' off the bone!|
|Stir fried mee sua with seafood in XO sauce: the seafood was fresh and the noodles flavorful.|
|Chilled lemongrass with Champagne yuzu sherbert: tangy, sweet and wonderful. ^^|
|The wedding flavors were just as memorable: an adorable teacup and molten brown products.|