oh piglet, oh u were there... i didnt go down and mingle instead closed frens came up and accompany me... esle i will be very bored ...haha u actually heard Tommy mentioned to the staff we are particular abt service? I guess everyone here are expecting some standard lah cos we are the host for the night, is better to leave the guests good than bad impression on our own wedding... we tot banquet usually will end at 1030pm and i started my march in only at around 840pm leh... so we told him we want to end by 1030 cos today is a working day. I think he is realli a nice AM thats why i was quite relieved even Sun Sun left before my wedding.
Despite his reminder, 1 of my fren did complained that the waitress didnt clear the bowl after the shark fin befoe serving the 3rd dish, guess b cos they realli served the food a little too fast...maybe thats realli our fault cos we told Tommy we want to end by 1030 thats why is a rush for them.
Ah Ping, i seleted the following dishes :-
1) Deluxe Traditional Hors d’ Oeuvre
2) Shark’s Fin Soup with Shredded Chicken and Crabmeat
3) Sliced Abalone with Sea Cucumber and Hong Kong Seasonal Vegetables
4) Steamed Star Garoupa “Hong Kong†Style
5) Sautéed Prawns with Walnut, Celery and Capsicum in X.O. Sauce with Deep-fried Spring Rolls stuffed with Diced Prawns and Yam
6) Roast Pi Pa Duck
7) Stewed Ee-Fu Noodles with Lobster
8) Sweetened Sago Cream with Mango
i didnt notice if the portion is big enough, i guess should be just nice... anyway my untouched portion that was sent to my suite last night was quite a reasonable portion.
PP, thx i paid the florist $300 to do up twinkle light at the backdrop lor, i think they pulled up the screen after the montage cos when i march in, the screen is already drawn up.
I used up 4 white and 22 red wines despite only having 22 tables. Oh i breakeven leh... didnt top up up any actually
nebear, 1 bottle of wine is $20 nett and most of us are getting this price, if you are getting a lot then maybe you can get a better deal from other supplier or you try to neg with ST.
Despite his reminder, 1 of my fren did complained that the waitress didnt clear the bowl after the shark fin befoe serving the 3rd dish, guess b cos they realli served the food a little too fast...maybe thats realli our fault cos we told Tommy we want to end by 1030 thats why is a rush for them.
Ah Ping, i seleted the following dishes :-
1) Deluxe Traditional Hors d’ Oeuvre
2) Shark’s Fin Soup with Shredded Chicken and Crabmeat
3) Sliced Abalone with Sea Cucumber and Hong Kong Seasonal Vegetables
4) Steamed Star Garoupa “Hong Kong†Style
5) Sautéed Prawns with Walnut, Celery and Capsicum in X.O. Sauce with Deep-fried Spring Rolls stuffed with Diced Prawns and Yam
6) Roast Pi Pa Duck
7) Stewed Ee-Fu Noodles with Lobster
8) Sweetened Sago Cream with Mango
i didnt notice if the portion is big enough, i guess should be just nice... anyway my untouched portion that was sent to my suite last night was quite a reasonable portion.
PP, thx i paid the florist $300 to do up twinkle light at the backdrop lor, i think they pulled up the screen after the montage cos when i march in, the screen is already drawn up.
I used up 4 white and 22 red wines despite only having 22 tables. Oh i breakeven leh... didnt top up up any actually
nebear, 1 bottle of wine is $20 nett and most of us are getting this price, if you are getting a lot then maybe you can get a better deal from other supplier or you try to neg with ST.