The Garden Slug puts on some fancy pants!

Bright and early last weekend, Joe & I packed a bunch of smartly-uniformed slugs in the slug-mobile and drove to a huge private art warehouse . A client of ours was hosting a cocktail and sit-down lunch for some potential art buyers. We planned a fusion menu for her, as requested. šŸ™‚ Enjoy the food pr0n!

Champagne & Hors D'oeuvres
Champagne & Hors D’oeuvres

Cocktail Trio
Trio of Colourful Fruit kebabs, Japanese Achar cucumber with Toasted sesame seeds, Feta and Stuffed Olives

Champagne on ice
Champagne on ice

Petite Starter
Petite Starter: Lemongrass grilled Shrimps over coral leaves. Dressed in lemon citrus oil and topped with sweet basil leaves

Grilled Chicken Breast atop Saffron Tomyam linguine
Main #1: Grilled Chicken Breast atop Saffron Tomyam linguine, glazed with Marsala oil. White-wine grilled Asparagus completes the ensemble

Slow-baked Vegetable Ratatouille
Main #2: Slow-baked Vegetable Ratatouille topped with seared vegetable rings

Braised Lamb Loin
Main #3: Braised Lamb Loin with chunky root vegetables in a red wine sauce, spiced with Szechuan pepper and rosemary

Chilled Kahlua  Vanilla custard topped with Gula Melaka and candied Pumpkin
Dessert: Chilled Kahlua Vanilla custard topped with Gula Melaka and candied Pumpkin

Big thanks to Michael, Alex, Jian Yun, Wei Yang & Dexter for doing a great job and looking glamorous while doing it too!

A shout out goes out to Sharon Slug too, who was holding the fort and taking care of Mark and Adeline’s event at The Garden Slug on the same day šŸ™‚ ** and not forgetting Jose, Kenny, Leo and Sam of course!**

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