Attending a wedding lunch at The Gallery room in Grand Hyatt Hotel Singapore.
The table setting for a Chinese sit-down 8-course meal.
The seasonings (pepper, salt, vinegar, soya sauce) and chinese tea.
The door gift from the Hotel – a box of 4 pieces of red-coloured heart-shaped chocolate.
The menu in Chinese (read from right to left).
The first course Grand Appetizer which comes in 4 plates.
Jelly fish topped with tuna.
Roasted duck slices.
Grand Appetizer – prawn, roasted duck slices, jelly fish with tuna, vegetable spring roll.
Jelly fish with tuna is first time for me to come across this combination, taste cannot really accept it.
Superior shark’s fin dumpling, lotus root soup, Yunnan truffle oil.
The soup reminds me of Campbell’s mushroom soup, while the dumpling is mostly meat in it, like wanton. Where’s the shark’s fin?
Cantonese style crispy chicken, fragrant sea salt.
Steamed live rock garoupa with preserved vegetables and garlic – before deboned (above), after deboned (below).
The fish is deboned on the spot with the full bone taken out, good skill by the server.
Braised whole mini Australian abalone, flower mushrooms, endive.
Wok-fried prawn, bell peppers, macadamia nuts, chilli lime sauce.
The sauce tastes like laska soup.
Wok-fried black pepper wagyu beef with crystal noodles.
The wedding cake.
Cream of pumpkin and yam served with lotus seed, gingko nuts and coconut sauce.
Too water-down. I am expecting or-nee (a thick paste of mashed yam/pumpkin, topped with coconut milk), but gets a bowl of sweet coconut soup.
Grand Hyatt Hotel
Address : The Gallery, Grand Hyatt Hotel, 10 Scotts Road, Singapore 228211
Tel : 67381234
Fax : 67321696
Email : firstname.lastname@example.org