Last sunday, went to eat with the mums and cousin for a zaobao's event in celebration of CNY. It was held at the fairmont sg and there were reportedly over 300pax in the ballroom. It's like a wedding banquet la. Anyways, it had food paired with wines. Total of 2 whites and 2 reds. I think normal-ppl will be drunk if they finish all. So the majority of tables were filled with aunties and whatnots. Thus, there were many many unfinished wines after. But you cant blame them, i was a little off when i'm on my 2 1/4 glass. Luckily i recovered after the event ended.

Anyways, food was okay. The yu-sheng, with the apparant blueberry sauce was mild and lighter than normal. But besides that, they had a generous raw salmon slices.

Then came the cabbage with mussels (I think, or some shell). My mama gamely posed for this picture.

The next was smthg like sharkfin soup minus the shark part. So i think they used some part called the Cartilage. Yup. It was nice with the crunchy black fungus.

Then it was lotus rice. I like. The mushy rice and the chinese la-rou + the spring onions.

After this came some performance.

The lions were all drunk by then. All drunk. It's terrible to see them in this state.

The dessert was interesting. eh... the taste was. But besides that the presentation was too. But then... the servers plate the per-serving before you can eat. So, this meant that you wouldn't really see the 'whole' presentation of food. It was just a waste of that, cos the whole bowl was placed in ice-model. Which was interesting.

Anyways, the guy in the maroon shirt was apparantly the organiser and a food critic, and besides him is the chef of szechuan court.

Yup. Thats all. Back to ot ot ot!!!