A Sumptious Wedding Dinner

The wedding dinner was an eight course affair where each dish was served with sufficient time in between to allow the guests to mingle with others in the grand ballroom. Instead of helping ourselves to the food, we were served with our portions by the waitress who was delegated to our table.

A renowned band played and sang golden oldies which only the older generation could appreciate and enjoy, ensuring that all of us had a good evening.

We started off with the hot and cold combination dish comprising Japanese scallop skin with jelly fish, salad scallop which was served in a pastry cup, bean curd roll with kani stick and friend yam dumpling which was absolutely delicious.

Next came the braised shark’s fin soup with fresh crab meat.

Roasted crispy chicken with oriental barbecue sauce followed.

The next dish was steamed whole garoupa fish with home-made soy sauce.

We then had a combination of wok fried live tiger prawns with butter sauce and crispy egg floss and Marmite prawns.  I enjoyed the Marmite prawns as I don’t like butter sauce.

The next dish was stewed assorted mushroom and vegetable with gluten puff and abalone sauce.

The last dish was rice fried with chicken, green peas and silver anchovies followed by dessert which was sweet red bean soup with lotus seed and Chinese pancake.

Red wine and Chinese tea flowed freely through the meal. Those who preferred hard liquor were not disappointed.

The wedding cake specially baked by the bride’s cousins was sliced and distributed to guests who enjoyed the delicious and unusual cake, very different from the usual wedding cake served by the hotels.

All guests went home replete,  with a cute souvenir of a pair of love birds salt and pepper shakers in hand.