hehehs...Phy....Congrats again! Glad you enjoyed yourself!
No wonder the lights were so bright after your speech lah....we kept "blinking". Trying to get used to the sudden brightness. But yes, the ambience after the 1st dish was great! I'll take note of that to get them to dim it slightly if necessary <font color="0000ff">(when my turn)</font>...
Ok! I had a "team" of pple helping me with the psuedo-food tasing session...hahaha.
Food was generally yummy. Someone commented that the scallops with mashed taro looked like it came from Old Chang Kee!! (ignore him) muaahahaha....but it tasted nice. Shark's fin with Hasma, Conpoy & Golden Mushrooms was good! Not starchy at all! <font color="ff0000">tell us...how did you get them to serve it non-starchy?</font> Soon Hock was YUMMY! Wan Hao Crispy Chicken was GOOD! THE BEST!!
A must-have dish, according to my "team". hahaha...
Braised ee-fu noodles was, according to the cook-cum-gourmet at our table (Egwin), better than that from other hotels. Mango Pudding...the presentation was COOL....really nice! Egwin is not a fan of mango pudding, but he actually likes Marriott's! (For myself, I'm thinking between the mango pudding and the cakes for dessert...)
Service-wise, the waiter at our table was a very cautious person. Which was good. He portioned out everything neatly (eg. cut the fish slowly, so it does not "scatter/collaspe") before dishing it out onto the plates. But the kitchen was a tad bit slow in between dishes.
Phy, what wine did you use? Did you bring in your own or the Hotel's? It was really smooth and nice!!
But the strange thing was, at one point, the waiter told us that they had run out of wine...??
The Vineyard theme was beautiful! It was a really great choice, Phy! Love your selections for the lightings too. Hey, I also have 2 EG to change into...so must ask you how you managed to schedule it in...
Btw, your emcee was WAY COOL manz!! we were totally "floored"...hahaha