I had the honour of attending Marina Mandarin’s 25th anniversary dinner as a guest of J.Chen. Women donned in gorgeous gowns, and men looking especially smart in suits; I wasn’t quite expecting such a formal sight!
Arriving at 6.30pm, guests were served mocktails and juices, along with platters of canapés while waiting the arrival of all invited guests.
Canapés
Salmon Ceviche filled in Wafer
Chocolate coated Goose Liver
The Chocolate-coated Goose Liver – that totally melts in your mouth – left me wanting more!
Enoki Mushrooms, Asparagus in a custard-filled pastry tart
As a canapé, it didn’t quite fit into my mouth and crumbs were falling off with each bite – not something you’d want on your Vera Wang dresses or your perfectly tailored suits – but look how pretty they’re presented; I can totally picture myself as a mini-sized Super Mario running around in a Sahara gobbling mushrooms along the way!
Tuna Pastrami
A pop-in-your-mouth canapé; the exemplary Tuna Pastrami tastes nothing less elegant than it is presented. I probably had 5 of these!
Commencement of dinner
While we were getting seated in the ballroom at 8pm, breads were served –Sun-dried tomato and Seaweed were my top picks!
I can easily hold the title of bread monster that evening, requesting for seconds!
A host of programs were structured between each course of meal to keep us entertained.
Appetiser
Sturgeon Caviar on Crustacean infusion & Riesling Jello
The first course is presented by Executive Chef Tony Khoo; it is one of his signature dishes featured in his recently launched charity cookbook “To Be A Chef”, which has raised $118,000 to Community Chest.
It makes a delicious topping on a plain cracker!
Soup
Curry Lobster Soup with Seared Sea Scallops
Presented by AquaMarine, the Curry Lobster Soup with Seared Sea Scallops is an Asian dish with a twist of Western flavour.
Entrée
Poached Atlantic Cod with Wok-Fried Fish Noodles & Imperial Nage
Presented by Peach Blossoms & Chinese Banquet, the Poached Atlantic Cod with Wok-Fried Fish Noodles & Imperial Nage is served in an individual claypot, bespeaking the language of royalty with its fine ingredients.
Main Course
Smoked “Sous Vide” Chicken with Foie Gras glazed with Fig Vincotto, Saffron Risotto & Savoy Cabbage
Presented by Ristorante Bologna & Western Banquet, this dish is a medley of Italian and European flavours. The risotto certainly shines with the infusion of Saffron, which is said to be the most precious and expensive spice in the world –and it could not have been done more perfectly creamy and al dente. I had no complains with the crowning foie gras; that was my favourite component of this dish.
Dessert
Fresh Avocado with Sago & Coconut, Jivara Chocolate Mousse Cake, Classic Tiramisu (From left to right)
Dessert was served in a platter of 3 all-time award-winning favourite desserts; an epic closure to the evening!
It was a memorable night of celebration with Marina Mandarin!
Thanks for the invitation!
Pictures were taken with my Panasonic Lumix compact in horrible low-light condition, don’t mind the poor quality images!