my weekend this wk updated

.my lunch. for ytd and today

Appetiser

Cured ocean trouton saffron-scented vege jello

Nutty red king crab fillet, crustaceans in brick pastry

Mango relish,vorjus emulsion

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Main course

Roasted baby lamb rack with green olives topped with dried blueberries. Braised lamb shoulder on spinach puree

Polcota-brie croquette, hormienge red wine sauce

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Dessert

(minus the lamb)

Warm orange cream pudding

Lemon mint basil parfait served with mint foamand kumkuat conpote

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hope i've got the dishes' names right. or else i might get sued for it =x. these dishes are what sgteam are going to present in the forthcoming cculinary comp somewhere... woohoo. wish them all the best man!

anyways, had a fun time at the 'crashcourse' of serviceskills for 2 days. with 2 different servicementors somemore. haha. the firstday was really chaotic. BLUR. coffee and tea were the mostdiff for me. stupid tsp. urgh. ooh. and the butterknife incident. thanks ah, sir, the menu is at your butt.

dont sterotype chefs anymore k. they're nice people. who bothered and cared for our wellbeing. prepared danish, samosa and asked whether we want the kuehs he bought himself. =) ooh. and they're real nice, as nice as how the food is presented.