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2014-06-21
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* * * * * * *What Are the Rules of Dining at a Buffet?#1 You Don’t Have To Always Eat All#2 Keep It Clean#3 Take Care of Your Server- Richie Frieman, Modern Manners Guy* * * * * * *We were here for an advance Mother's Day dinner so as to reserve the actual day for my mother & mother-in-law.It was slightly 15 minutes later than our reserved timing when we arrived at the restaurant. I was worried that our reserved table would had been given away. we might have to wait for awhile with our extremely
What Are the Rules of Dining at a Buffet?
#1 You Don’t Have To Always Eat All
#2 Keep It Clean
#3 Take Care of Your Server
- Richie Frieman, Modern Manners Guy
* * * * * * *
We were here for an advance Mother's Day dinner so as to reserve the actual day for my mother & mother-in-law.
It was slightly 15 minutes later than our reserved timing when we arrived at the restaurant. I was worried that our reserved table would had been given away. we might have to wait for awhile with our extremely stomachs.
To my astonishment, the charmingly friendly host escorted us to an exclusive dining corner reserved especially for us!
"This is going to be a very enjoyable evening..."
"Hmm...Nice..."
"Wow! So special ahh..."
"Felt like VIP already..."
All of us settled down, chatted a little with sips of the icy cold water (served diligently by the servers). Then, I volunteered to remain at the table while my family went on a recce tour of the restaurants.
This encave corner is very decorative, it looked like a table set by the window that oversee a tranquil town besides the mountain. There were also bottles of wine, olive oil, beautiful plates set on the walls. Even the glassware looked imported...
I was still absorbing the zen vibes of this little exclusive corner when my family members began to trickle back...each with a plate of their favorite starter, in small portions.
The men started with the fresh seafood while we ladies prefered sashimi, salads & cold cuts.The freshly shuckled oysters...were plump, briny & all you have to do is slurp up everything!
Although mignonette was available, I had mine with Tobasco, Green Pepper Tobasco or just plain.
"How did you like your oysters?"
Daughters & I went for the Sashimi, next.There was not many varieties but the slices were fresh, thick & juicy. Oishi!
The crayfish tasted firm, springy & full of its natural flavor...m m m . . .They have plenty of the delicious big prawns, succulent mussels & springy scallops.
We would simply have just eaten these throughout the evening...although the baskets were emptied as soon as they were filled, the servers were dilligently replenishing them...
Nice!
The crunchy asparagus mixed with flaky cooked salmon made a surprisingly pleasing salad...I especially liked the Dory Fish in sweet & sour sauce, it just opened up my palate...
The mushroom salad was full of different types of mushrooms like the shiitake, the drumstick, the portabelo, the straw, the inoki & the abalone...
Yummy!
An unlikely choice for most but a delightful find for me! The crispiness of the papadum, the tanginess of the mint sauce (from the Roasted Lamb station), the soothing yogurt & the spiciness of the red chutney (yes, i wondered what it was made of, too)...all came to unlock the saliavary gland so as to be prepared for more exciting flavours!
I discovered a DIY Gado-Gado station! Although the ingredients were slightly cold, the warm, tangy & slightly sweet peanut sauce was a delight! I liked the way they double-boiled the peanut sauce. A small claypot of the peanut sauce was kept warm in the constantly heated water of a slightly bigger claypot. Very thoughtful, right?!The fried crispy taukwa might looked dry but it was really soft & moist inside; the cabbages, long beans & bean sprouts were scaldded perfectly - retaining the crunchiness; the chewy & flavorful tempeh was a surprise, very difficult to find it in this dish elsewhere now...
Overall satisfaction!
This station was not manned throughout. A courteous young man came to my rescue as soon as he saw me stopped there. So nice...The lamb was tenderly roasted, tomatoes were lightly grilled & was delightfully sweet, the potato & veggies complimented the dish very well.
This was a pleasant surprise among the western lot of cuisine served here. It had a distinct Nonya flavour. Delightfully additive for a partial-Nonya like me...
Desserts!No lady would politely refuse a serving of desserts without blinking an eye...
The must-haves are aplenty but I could only devour (err...taste) these...
Heavenly Divine!!!
Being a "Health Concious" person, I also had some of these to assist my digestion.Verdict:
#1 - checked: we ate in moderation, having small quantity per plate per trip
#2 - checked: our table is free from shells & spillage, used plates were stacked up nicely
#3 - checked: we showed appreciation with smiles, please & thank you to all servers
Yes. It was an Enjoyable Evening!
It's a promise that "We Will Be Back!"
** Did you know **
The oyster world seems overwhelming, but there are only five species of oysters in the world, and it’s easy to tell one from another.
Don’t say “oyster juice,” say “liquor.” - Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear not cloudy.
- The Only 7 Things You Need To Know About Oyster, Buzzfeed.
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