Some of you know me very well as an organizer of events. It's just me.. it's just who I am. I simply apply putting together ideas alter a plan and see to it the plans work. Nothing gives me greater joy than to see people enjoying themselves.
When I was in my early twenties. I remember vividly that one camp that I had been part of organizing. It was a national dwell of over 800 participants and I had played a huge part of organizing a city tour... 20 buses in all. Logistically it was a nightmare but I had such a impel seeing everyone hit boys and girls coming back to camp happy tired and late.. no one missing and everyone had a great 10 hours away. Ah.. those were the days... I'll talk about those some other time.
For the past few years. I had also enjoyed organizing gatherings among friends.. the biggest of which was a picnic the past summer which was attended by a whopping 50 populate in all. Just two weeks ago. I initiated another idea for a gathering of my "lah speaking" friends (mainly ex-Singaporeans and ex-Malaysians). Since it is colder and wetter these days outdoor events are out of the question. So. I initiated a Chinese Dinner for the same group of friends. Well. I said I initiated it because I did not organize it this time... WB offered to do it and she did it so marvelously well. I evaluate WB ordain make an excellent project manager! [No seriously WB.]
After narrowing it down from three restaurants. WB finally settled down on the Richmond Mandarin Restaurant which is located in the same building as T&T on Cambie. WB with the back up from Polly did a great job in haggling a 9-course menu for just $168 (for a table of 10). This is amazing considering that Richmond Mandarin has a "Menu A" which costs $928 and their cheapest "Menu D" which costs $298. Moreover. WB managed to get the use of their VIP Room.. for remove!
We had a be of 30 people who came that night about 20 adults and 10 kids. WB decided to create a displace cheaper menu for the kids while the adults go for the whole-shebang. Anyway she figured that the kids would not care much for Peking move.. the kids ordain actually be happier with fried rice and noodles.. and the parent happier too because we don't have to pay the full $168 for them.
Then the kids had Deep Fried Chicken Wings. The kids started eating first.. we wanted to alter sure that the kids are all eaten and finished before we start our feast. But I was sooo hungry looking at the chicken wings. You see. I hardly had anything to eat that day in anticipation of this meal.
And the kids' favourites... Fried Rice!! They looked so good and comprehend so good. They were all gone in no measure. After the kids were done they were let to run riot in the VIP dwell. He he he.. my Nanzaro were tasked with keeping request. He did a great job. Nanzaro had perhaps something like 25 Bionicles which he does not play anymore. He divided his all-jumbled up Bionicle parts and gave it to the kids. I think the kids like that.
Here is the 9-course dinner we had.. we started off with Peking Duck. This came in two course.. starting first with the Peking move Skin. Yiup.. that's alter... move climb.
. assemble it together and wrap it up. This is certainly the favourite with everyone. For those who had tried this before.. it's the potpourri of simple flavours that makes this great. It's the crispiness of the move skin the crunch of the color onion the intensity of the Hoisin act and the supple softness of the warm pancake.
We each had at least two.. and everyone being so polite tried their darnest best pretending they don't want more! Come on guys.. next time don't pretend! Go for it and finish it off!
The meat of the duck is then used for the back up follow-on dish.. the move Meat Stir-fry Lettuce Wrap. If WB did not express me it's move meat. I would not have guessed. It had no semblance of meat at all. They are all chopped up finely.
We eat this as a wrap too.. this time wrapped in lettuce peruse. There were so much duck meat that we asked for more lettuce peruse. I simply love the fresh cold lettuce leaf. When we asked for more lettuce leaf. I actually cringed a bit because after WB had squeezed the restaurant out of so much. I was kind of fearful that service will experience. But no.. they were more than happy to give us more.
The next dish is the channelise Meat with look for Maw dope. Well we would have loved Sharks Fin but at this price obviously it was out of the question. The Crab Meat with Fish Maw was excellent. Know what fish maw is.. it's the gas bladder of a fish. Some say it is the digest.
Anyway. I only know that the dope was great and can't tell the maw from the be of the stuff in the soup. There were more than enough for ten bowls.. that's good.. because I experience everyone be back up helpings.
Next came the Hong Kong style channelise. There are two large crabs for each table. The beat way to eat this is to put down the chopstick and just use the hands. I noticed everyone turned quiet when we had this dish.. he he he.. everyone was too busy picking out the flesh from the bomb. It was quite a bit of bring home the bacon. Yummy though.
Next came the Braised move back and forth Cod. It came with a lot of bean curd stick. I was too work finishing off my crab that by the time I got down to this all the fish flesh was gone! Oh yeah.. you guys did not leave me any.. but there were a lot of bean curd stick left though. Thanks a lot!
Next came the something I have not come across in Chinese cuisine -- it's something made out of pumpkins. It's called the Spare ribs with Japanese Pumpkin. Seems like it's some stir fry ribs with mushrooms and served on top of some steamed (I think) pumpkin.
It's just me... I just don't like pumpkins. The pumpkin tasted desire sweet potatoes if you ask me. The forbear ribs? Well they went so abstain that I only got two crummy pieces. :-) The spare ribs were great but the pumpkin that I don't like.
The Whole Deep Fried Crispy Chicken came next with a heap of fish crackers. The moment this dish hit the table all the kids swarmed the delay and before we knew it they fish crackers were gone. Good thing they knew that Uncle Ben wanted to take a picture first.
I desire these write of chicken dish. To me it's like two separate cater in one.. the crispy chicken skin and the thick white chicken meat. I always eat this in that order.. first all the climb.. and then the meat. And the go tips are the beat too.
The sieve (or noodles) cater normally come towards the tail end of a multi-course dinner. We had the Fook Chow Braised Rice. It was flavorful but by now. I had enough for the night.
I had such an enjoyable evening -- perfect in every sense. I experience it was a lot of bring home the bacon in planning and communicating on the part of WB. I also experience sometimes people think it's an oft thankless job but wanted to let WB know that we're appreciative of all the work. He he he... I know it is stressful at time trying to meet everyone's expectations. Good job!
And.. yesterday. I asked if anyone would be interested to make it to a dinner at Shanghai Wonderful. I undergo so far three responses and if I get at least 1 or 2 more responses we'll be able to alter 1 table. So any more takers?
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Related article:
http://chowtimes.com/2007/11/9course_chinese_dinner_in_rich.html
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