I was at an event and Prive’s canapés were served. There were meat ball, spring roll, tarts and walnut cheese cake.

The meat ball was filling and processed chicken meat was used. There were scattering of sesame seeds over the meat ball. The tarts were soft and filled with salad. On top of the tart dressing, place a cut of green vegetable to decorate the tart. Next the spring roll was tasted like the Vietnamese spring roll. Sweet sour plum sauce was spread over the roll. It added the taste of the spring roll and do not taste oily. The cake was great. The cheese was chilling and the walnut placed on top with a small slice of cheese. These were as good as consuming calcium.

I enjoyed the canapés.

This was my time trying Flavour & Spices. From the look of the table setting, the caterer had taken every effort to bring up a good eating ambience. I had Thai Olive Rice. The rice was fine and soft and not oily. The next item was the Nyonya Chap Chai. From the way the food was cooked, it looked Peranakan style. The cabbage was not overcooked. It did not turn out too soft.

Usually, I had cereal prawn but for this caterer, they tried the cereal fish. It was rather unusual. By using cereal, the fish must be cut to appropriate size otherwise I would expect to see broken fish meat. Well, the fish turned out well partily with the cereal to bring up the taste. The curry chicken was tasty. It was not spicy hot and yet not oily. The only thing that was lacking was no potato.

The Catering used the tin canister for their hot beverage. This gave me the impression that I was enjoyed meal at a Hotel.

I enjoyed the meal.

I had meal served by Stamford Catering. I had fried rice. The rice was not oily and fried with mixed bean and carrot. The vegetable item that I had was bean curd with egg beancurd, mushroom and seow bai chye. It was watery and the gravy took up a lot of space and left not much serving. The meat item was the prawn paste chicken. The chicken was dry. There was not much seasoning and did not taste salty. Breast meat was served and it did not interest me. The seafood item was the breaded fish nugget with tartar sauce. I wondered if I was eating fish or fish cake. It tasted more like chewy fish cake.

I had assorted local fruits such as water melon, pineapple, dragon fruit and honey dew.
Generally, the food was alright. For a cost of $5, I would not grumble much of the lousy food but one thing for sure was that I would not order such items.

I had an executive lunch at a Chinese restaurant. It was a 6-course dinner. The restaurant setting was quiet as I had lunch at a private room.

The first course was the doubled boiled chicken soup in fresh ginseng. The soup was clear and refreshing. It had a strong smell of ginseng which made the soup very refreshing. The soup was boiled with breast chicken.

The second dish was the marinated salted chicken. I was rather disappointed to see chicken again as I just had a chicken soup and the second dish was chicken again!. Never mind, just hope that the chicken would be surprising. However, it turned out to be disappointment as it was worst that Hainanese chicken. The chicken portion offered to me was wing portion and I had no meat to enjoy.

The third course was vegetable. The portion had already allocated in individual serving. This time, it was Prawn with Pepper and Cashew Nuts. The prawn was shelfless. It suspected that the prawn was frozen and not fresh prawn.

The fried rice with diced seafood wrapped in Lotus leaf was the satisfying dish. The fried rice was wrapped with lotus leaf which made the rice smell strong and aromatic. The diced seafood had nothing to be seen by the time it was cooked. It was as good as dissolved with the fried rice.
The last course was the dessert, chilled aloe Vera Dessert Topped with Fresh Fruit. It was a colourful dessert with the cut mango and fresh fruit. The dessert was watery.

The waitress was very fast in serving. Overall, I was not satisfying with the meal.

I had refreshement and the host served us CJS refreshment. There were two main courses ie the Laksa Goreng and the vegetarian mee hoon. The Laksa Goreng was dry and used the laksa paste to fry. Ingredient to go with the Laksa Goreng are egg and prawn. The taste was great and spicy. The vegetarian mee hoon used the mock flour as char siew together with green vegetable. The two staple dishes tasted good and spicy.

The other side items were the golden lotus pau. The pau is round and rich with lotus paste. At one bite, the lotus paste flows out from the pau. The next side item to go with the staple items is the fish ball. The fish ball has gravy and it does not make dry. The sauce was tasty. The other hot item was the baked chicken pie. The pie was hot and the top crust of the pie raised up.

The other cold side is the Éclair. The Éclair was still chilling while serving.

I love the all the food as it was served as the right time with warm and right taste. The food was wonderful. I enjoyed and had many servings.