jin loves to eat

Friday, October 8, 2010

Nelson and Jessica’s Wedding Ceremony

Finally, on September 18, 2010, at The Repulse Bay, they get hitched. My cousin Nelson and his pretty bride, Jessica.

Look who’s here, too. Hello, Chip!

The venue

The groom

The bride and her dad

The kiss

The feather pen. Ooops, I mean the signing of contract.

The newlyweds. Congratulations!!!

Okay, the food! The food!

Cocktail area, standing

Cocktail area, seated

Table setting

Appetizers

More appetizers

Rack of Lamb with Dijon Mustard Crust, Roasted Spring Chicken with Rosemary Jus

Vegetable Lasagna with Tomato Coulis, Grilled Herb-Crusted Sea Perch on Ratatouille

Mushroom Ravioli in Pesto Sauce, Fried Rice with Pineapple

Roasted Potatoes, Gratinated Seafood on Garlic Spinach with Mousseline Sauce

Roasted Beef Tenderloin with Red Wine Shallot Sauce

Chocolate Donuts, Fresh Fruits, Green Tea Bavarois with Red Bean Jelly,
New York Cheesecake

New York Cheesecake, solo shot

Apple Crumble, Bread and Butter Pudding with Vanilla Sauce

Crepe Station

My four plates:

Shrimp Bisque with Tomato Flatbread Salad and a bit of all the appetizers

Oysters, lamb, ravioli, prime rib, scallops Dessert platter

Me, Larissa, Toby, Little Sabrina, May, Auntie Josephine, Monica, Auntie Judy,
Jennifer, Leslie, Marcia, Jamie

Check out Nelson and Jessica’s wedding reception here.

The Repulse Bay: 109 Repulse Bay Road, Hong Kong. Tel: +852-2292-2830

Felix ♥

She arrives as we are finishing our main courses.

And we thought picking a place in Greenbelt will allow my sister Jamie to arrive earlier for Benjie’s and her own joint birthday celebration.

Nah.

But it’s okay. We’re family. We don’t wait.

We order and eat first.

Santorini – deep fried squid rings with desiccated coconut served with miso mayo.
The squid rings are soft and the miso mayo sweet. Not bad, but not great.

Gen San – the spicy tuna is not “devilishly spicy” as the menu claims, but I quite like it.
The crispy bits are a nice touch, they give the appetizer an exciting texture.

Chanos – grilled milkfish belly with prawn tomato salsa, served with white rice and taro leaves in coconut cream. Fish is dry and hard.

Dyesebel – baked John Dory stuffed with shrimp and taro in coconut cream, served with white rice and fried eggplant. Not able to try this, but it doesn’t look all that special.

Mactan – grilled prawns with dried scallops, chili, cucumber, radish, and XO sauce, served with brown rice vegetable risotto. The prawns are really small, but the rice is good.

Rosie – roasted chicken with grape butter sauce served with mushroom vegetable rice. Whattapresentation! The chicken looks massacred, tired and dry.

Sebastian – pan-fried Chilean sea bass with lump crab meat, served with mixed grains and vegetable risotto. The sea bass is just slightly overcooked, the crab meat is delicious.

Tango – duo of sea bass and Canadian scallops with foie gras. Because it’s Benjie’s birthday,
I dare not ask for some of his food. He says it’s just alright.