This is a long overdue post...
Went for the food promotion dinner at Taylors' College 2 weeks ago. It was organised by a group of students and supervised by Pat (my boyfriend). The theme for that night was White Indulgence. Overall the dinner was great. A 15 course dinner for RM100. The food presentation was good. By the time, the 10th course was served we were like so full already. Pat was very proud with them. He was a bit worry at first on whether can those students cope up that night as this is the first time they are cooking up a 15 course dinner for 100 people. All their hardworks paid off that nite, as the feedback was really good!
The only thing i didn't enjoyed that night, was bumping to someone I dislike. She was there too for the dinner, and sat in front of me!
Thank god, I have my sis and her friend there to accompany me. We yak yak yak eat eat eat and it was not that bad afterall...though I would still preferred if they can put her at the other end of the restaurant, so that I don't have to see her stupid face....
Anyway, here are some pictures of the food we had that nite...and thanks a lot to Jonathan for taking the pictures that night.
Salmon
Coriander cured fresh salmon
(Serve on ice cube filled with chrysanthemum petal)
Chicken pâté
Poached apple with chicken pâté, watercress coulis and beet jus
Mollusks
Clams cooked in sauce, Whelk dipped with curry aioli
Prawn
Prawn marinate with herbs, avocado, grapes salsa, chervil oil, mint,
black olive powder and crustacean crab meat sauce
Tongkol fish parcel
Red chili cooked in syrup, green pea coulis, pineapple reduction and herbs
Hokkigai clam
Herbs jelly, Thai basil and ikura
Assorted vegetables
White asparagus, fiddle head fern, red shiso cress, snow peas, okra, aubergine, yellow zucchini, glazed shallot, parsnip and natural jus
Quail
Roast quail with ‘bak kut tea’ powder with braised barley, broccoli, rucola cress, brocco cress and passion fruit
Hazelnut cake
Sweet basil, crème fraîche, oven-dried vein ripe cherry tomato and honey-soy sauce
Frozen Mojito

Chilled Australia beef
Congo potato, yellow squash, Australia baby spinach and baby carrot

Deep fried white chocolate ganache
Slow baked banana and fennel-orange soup
Chocolate ebony
Sugar sponge, fresh berries and cinnamon basil sauce

Whipped cheese
Fig, lemon thyme crackers, yellow watermelon and caramel balsamic

Marshmallow