二哥 wedding dinner #19january2020 1st: Table set-up 2nd: Dinner menu 3rd: Starter Platter - Fire-Roasted Suckling Pig; EMPRESS Char Siew; Osmanthus Crab Omelette; Deep Fried 'Teo Chew' Style 'Hae Zho' Prawn Roll; Sea Whelk in Thai Chilli Dressing; Spring Onion & Ginger Chicken Roulade 4th: Braised Abalone, Bird's Nest, Dried Scallops, Crab, & Mushroom in Chicken & Pumpkin Broth 5th: X.O. Sauce Mushroom, Sugar Snap Peas, Prawns & Hokkaido Scallops 6th: Hong Kong Style Sea Grouper 7th: Braised South African (8 Head) Abalone with Mushroom & Spinach 8th: Crispy Roast Duck with Chinese Angelica Root "Dang Gui" Sauce 9th: Traditional Eight Treasure Glutinous Rice In Lotus Leaf 10th: Sticky Date & Longan Pudding [Gula Melaka Butterscotch, Walnuts, Goji Berry & Vanilla Swirl Ice Cream] (at Empress) https://www.instagram.com/p/B-rl-AanUe3/?igshid=ueskuxx0700x
