First, here’s a pic of my new sister-in-law. Isn’t she gorgeous?
And so he doesn’t feel left out, here’s a photo of my bro as well.
As I looked through my photos, I’ve come to realise that sadly I have quite terrible images of my family and better photos of the food. In my defense, food doesn’t move very much, especially in low light.
After the wedding ceremony, it is customary to have a bit of a feast, in our case, we ended up having two dinners - one for the bride’s side of the family and one for the groom.
Wedding dinners are long drawn out affairs involving many courses. Here’s the menu to the first dinner.
You may have noticed the contentious shark’s fin soup on the menu. Actually, my (new) sister-in-law had requested NO shark’s fin soup for the dinner but when we turned up, the restaurant had gone ahead and merrily served it anyway. Unfortunately, the older generation views this soup as a sign of prestige, and when someone gets married, to serve this soup is saying “here’s our very best for you”. Hopefully this view will change.
I would be hopelessly hypocritical if I didn’t admit to eating a bit of this soup (since it had been served anyway), but I won’t post any pics of it here. For those who are wondering what the big fuss is all about, here’s a link that explains it.
Anyway, back to the dinner – all eight/nine courses of it.
First course: Prawn Salad with Deep fried beancurd
This dish came with some tiny octopus in a sweet sauce. The bean curd was fantastic.
Second course: the aforementioned soup
Third course: Whole suckling pig
Part 1 of this dish involves eating just the skin, sandwiched between these sweet steamed buns - a little like Peking duck pancakes.
Fourth course: Fried grouper medallions with mushroom
Tasty but not the most photogenic of dishes.
Fifth course: Salt and pepper piglet
Part 2 of the piglet dish. The meat was taken away and fried. As you can see, I had a few cheeky helpers for this shot.
Sixth course: Braised abalone with dried scallops
I honestly don't get the appeal of abalone, but the scallops were pretty yum. Both MC's loved the abalone which is worrying Mr. Kitchen Hand a bit (they are hideously expensive).
Not sure what Scotland has to do with this dish, but it was an interesting mix of venison, rice and shrimp paste.
Eight/Ninth course: Dessert
We were intrigued as to what chilled aloe - vera was going to taste like. It turned out to be a cold, sweet soup very similar to Leng Chee Kang and contained dried longans, "sea-coconut" and the aloe vera jelly from inside the leaves.
I think this was the aloe-vera:
These glutinous rice dumplings were so amazingly good.
Then the next night, we went to a different restaurant and did it all over again. This time the menu was in Chinese and since I don’t read the language, I’m not quite sure what each of these dishes were called, but here’s a pictorial summary.
Clockwise from top left: Five treasures (?) appetizers including a deep fried yam ring which I love, roast chicken and duck, mushrooms , dessert : chilled longan and agar-agar with red bean paste filling, assam prawns, steamed pomfret fish.
Oh, and if you've ever been to a Chinese wedding banquet, you'll know that one of the most important parts is the raising of glasses for a toast. Everyone yells out "yum seng" at the top of their voices to wish the bride and groom well. Here's MC Senior giving it all she was worth :)
Have a great start to the week.