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. Enjoy the food pr0n!
Champagne & Hors D’oeuvres
Trio of Colourful Fruit kebabs, Japanese Achar cucumber with Toasted sesame seeds, Feta and Stuffed Olives
Champagne on ice
Petite Starter: Lemongrass grilled Shrimps over coral leaves. Dressed in lemon citrus oil and topped with sweet basil leaves
Main #1: Grilled Chicken Breast atop Saffron Tomyam linguine, glazed with Marsala oil. White-wine grilled Asparagus completes the ensemble
Main #2: Slow-baked Vegetable Ratatouille topped with seared vegetable rings
Main #3: Braised Lamb Loin with chunky root vegetables in a red wine sauce, spiced with Szechuan pepper and rosemary
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 ** and not forgetting Jose, Kenny, Leo and Sam of course!**