25 October 2020 – My very first attempt in organizing private dining

This was an easy attempt as I was pondering for a week over the menu for the night. I have been told by my friends to cut down the portions so this weigh heavily in my mind each time I was drafting the menu. The saying “too much of a good thing spoils the whole experience” plus I wanted to impress. After all I talked about it and now it was time to just do it!

So the night begins for my four special guests ….

A bottle of beautiful Savignon Blanc, Babich 2019, Marlborough no less for my guests chilled in an ice bucket.

Special drink for a friend who wasn’t up for booze : I call it Agak Agak moonshine drink – fresh blue pea flowers, lemon grass, Indian borage leaves, dash of lime juice and sugar water

Hors dóeuvres : blinis served with sour cream and smoked salmon with edible flowers; cream cheese and some olives with freshly baked country loaf bread

First course

Appetizers :

shucked raw oysters drizzled with freshly made thai coriander sauce

refreshing ice plant and juicy cherry tomatoes served with cashew nuts, sesame sauce dressing

Mains :

6 hour slow cooked beef cheeks in red wine reduction served with a bed of sweet peas and baby corn

Palate cleanser : sweet cold corn soup in shot glass with sweet tomatoes to prepare my guests for the next surprise

Penang Style Hokkien Mee

Dessert

Plain vanilla ice cream and fresh figs with a dash of 25 year old italian balsamic vinegar

The night ended with everyone being happy and satisfied with the company, food, moon was shining in the night with a breeze. Of course Agak Agak Chef was happy with the results but most of all, a sense of pride that the courses came out timely and without any glitches. I had some elves working tirelessly to chat and serve our guests on every course that came out and vigilantly topping up their drinks (it was never empty).

A special thanks to my elves : Katherine Kay and Melissa Loh who helped without complaining and always with a smile.