I tried out a few Asian dishes such as nonya curry chicken, braised duck and kakuni (a Japanese braised belly pork) and decided to attempt a buffet dinner. 23 of my old classmates and schoolmates from RI (Raffles Institution) gallantly responded, and we had a most fun evening ferreting lost memories of youth(ful) years (or was it memories of lost youth), special thanks to PH for her largely uncorroborated recollections. 🙂
The buffet layout includes the following –
- very nice Thai seafood tanhoon appetizer prepared by auntie Bes.
- tagliata di manzo (Italian sliced beef) using chuck tender as mock fillet mignon with rockets and cherry tomatoes
- teochew braised duck
- nonya curry chicken
- black bean sauce pork prime ribs prepared by auntie Bes
- kakuni – Japanaese braised belly pork
auntie Bes famous Thai seafood tanhoon appertiser
tagliata di manzo with rockets and cherry tomatoes
teochew braised duck
nonya curry chicken made from herbs w/o curry powder
auntie Bes famous black bean sauce pork prime ribs
kakauni – Japanese slow-braised belly pork in mirin, sugar & soy sauce
We also had spicy tao jeon (fermented bean sauce) seabass and poached HK kailan with shitake mushrooms prepared by auntie Bes.
Another highlight of the evening was undoubtedly the Cordon Bleu (“call them blur”) “atas” cake PH brought. It was a truly wonderful cake.
Choon Hung, Chong Lee & gang were well-trained in serving the chocolate lava cakes. The newbies Tet Soon & Cheow Ghee looked suitably enthralled.
PH was the undisputed cake taster since she has such classy association of the Cordon Bleu variety.
c.h.e.f andy
