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2014-01-07
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My Company had an year end function and engaged Stamford Catering for refreshment. We had fried mee siam. It was the dry mee siam and no mee siam gravy was served. The mee hoon went with the nonya chap chye. It was mainly the cabbage with black fungus. We also had carrot cake. The carrot cake was mixed with yam. When sweet sauce was spread over the carrot cake, the cake tasted perfect. The main dish was the Cantonese style Garlic Dory Fillet. The cook used Thai asparagus to fry with the Do
We had fried mee siam. It was the dry mee siam and no mee siam gravy was served.
The mee hoon went with the nonya chap chye. It was mainly the cabbage with black fungus. We also had carrot cake. The carrot cake was mixed with yam. When sweet sauce was spread over the carrot cake, the cake tasted perfect. The main dish was the Cantonese style Garlic Dory Fillet. The cook used Thai asparagus to fry with the Dory Fillet. It was an interesting dish as the asparagus did not contract in size after frying and the Dory was not smashed after the cooking. The excellent dish was the assorted sushi. Though the sushi was not fully chilled when served, the sushi was an excellent one especially when wasabi, soya sauce and ginger were spread over the sushi.
The caterer had arranged a single with repeated dishes on half of the table. Post
