8 Course Company Gala Dinner At Regent Hotel

To kickoff the year 2015, my company organized a Gala Dinner at Regent Hotel, A Four Seasons Hotel, for the Singapore staff. There were a total of about twenty odd tables at the Royal Pavilion Ballroom which has a very high ceilling, quite a nice ambience. I am more interested with the food than anything else. That’s a typical behaviour of I suppose a foodie. LOL!!

It was a 8-course dinner. After all the awards presentation, finally the first course was served. Me too got an award, for 3 years long service award.

Cold Dish: Regent Deluxe Combination (Stir-Fried Crabmeat with Egg White and Caviar, Chicken Money Bag, Honey BBQ Pork, Prawn Salad and Crispy Baby Squid
Cold Dish: Regent Deluxe Combination (Stir-Fried Crabmeat with Egg White and Caviar, Chicken Money Bag, Honey BBQ Pork, Prawn Salad and Crispy Baby Squid

The first dish was the Regent Deluxe Combination with Stir-fried Crab Meat with Egg White and Caviar, Chicken Money Bag, Honey BBQ Pork, Prawn Salad and Crispy Baby Squid. We like this dish but find the Honey BBQ Pork slices were too huge. Personally, I would prefer the dressing for the Prawn Salad to be thicker so that more sauce were coated on the prawns.

Braised Baby Abalone Soup with Dried Seafood
Braised Baby Abalone Soup with Dried Seafood

It was followed by the Braised Baby Abalone Soup with Dried Seafood. It was tasty and look at the tiny Abalone. I didn’t like them as it was a little fishy.

Crispy Prawns with Wasabi Mayonnaise
Crispy Prawns with Wasabi Mayonnaise

Next came the Crispy Prawns with Wasabi Mayonnaise. The prawns were fresh with lightly Wasabi in the Mayonnaise. I would certainly prefer if the taste to be stronger but I think this level would suit the majority. Despite the light taste, people whom dislike Wasabi still didn’t like the dish.

Poached Spinach with Fresh Lily Bulbs and Wolfberries in Superior Stock
Poached Spinach with Fresh Lily Bulbs and Wolfberries in Superior Stock

Right after the prawn was the Poached Spinach with Fresh Lily Bulbs and Wolfberries in Superior Stock. None of us at the table enjoyed this dish. Not only it was bland but we felt there was a unpleasant bitter after taste. We left most untouched after two mouth.

Roasted Crispy Chicken "Bi-Feng Tang" Style
Roasted Crispy Chicken “Bi-Feng Tang” Style

Fifth dish being the Roasted Crispy Chicken “Bi-Feng Tang” Style. The skin was crispy and the Almond was flavour, but the chicken wasn’t as tasty as we expected.

Steamed Live Snapper in "Teochew Style"
Steamed Live Snapper in “Teochew Style”

Then we have the Steamed Live Snapper in “Teochew Style”. I am not sure why there are tofu since it is Teochew Style and I don’t really taste the sour plum. I suspect this wasn’t added. In fact, in Teochew Style, the sour plum is the key ingredient. The Snapper was at least fresh.

Steamed Fried Rice Wrapped in Louts Leaf
Steamed Fried Rice Wrapped in Louts Leaf

Before our dessert, we were served with the Steamed Fried Rice Wrapped in Lotus Leaf. I didn’t quite like the rice as it was pretty fishy and the rice a little too soggy.

Chilled Lemongrass with Aloe Vera, Wolfberrries and Mango
Chilled Lemongrass with Aloe Vera, Wolfberrries and Mango

Lastly, dessert time, also my favourite time as I like desserts. We have the Chilled Lemongrass with Aloe Vera, Wolfberries and Mango. Most of us enjoyed the dish. This dessert was lightly sweetened and lightly lemongrass scented too. It would be perfect if the lemongrass could be slightly stronger.

With magic performance, a joke filling performance, together with good service from the service crew and pretty delish food, we certainly enjoyed ourselves. An a special thanks to Cheryl the service crew who served our table.

Interestingly, I was back to Regent Hotel as my sister arranged a staycation for our pet dog Cookies. Click here to read about the staycation.

 

Regent Hotel
1 Cuscaden Road Singapore 249715
Tel: +65 6733 8888

Rating: 7/10

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NAHMJ

A gal who loves to travel and enjoy great food, who also love to take photos of the food and to share her finds

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