Magnificent view
One of the signature cocktail - Berry Bellini, a combination of Prosecco, Chambord with muddled fresh raspberries, strawberries, blackberries.
There were a total of 11 canapés served, specially prepared Dan Segall, chef of Ku De Ta.
Smoked eggplant & marinated salmon caviar
'Hot oil’ scottish salmon sashimi
Sliced semi-fatty southern bluefin tuna
Olive Oil- Roasted Vine Tomato & Sweet Soy
Curry Fried Chicken
Pacific Cod Fritter
Miso marinated lamb skewer & pal, sugar-shoyu glaze
Pressed baby spinach & creamy sesame
Berkshire pork belly steamed with shaoxing wine
A celebration cake designed by Bastien (pastry chef of Ku De Ta)
A slice of the yummy cake
My Ramblings...
I love this event!
The food is good and the ambience is great!
It's really the way to have a great celebration.
If I had to choose two of my favourite dishes, it would be Olive Oil- Roasted Vine Tomato & Sweet Soy and Sliced semi-fatty southern bluefin tuna!
The pairing of juicy tomatoes with olive oil is heavenly.
It just makes you want to get more.
As for the blue fin tuna on wanton skin, it is simple yet indulgent.
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