We usually have our company’s annual CNY lunch on “ren ri” (Day of Man) which is the 7th day of the Lunar New Year. But this year’s 7th day falls on a Sunday so we had our lunch on the 8th day instead.
Here we are, colleagues and I tossing the Yu Sheng! Oh, we just love playing with food! LOL…
For those who don’t know, Yu Sheng is a dish that’s invented in Singapore.
The Prosperity Salmon Yu Sheng that we ate.
The 2nd course was Braised Shark’s Fin with Crabmeat and Bamboo Pith.
The 3rd course: Poach Live Prawns with Chinese Wine and Herbs.
The 4th course: Cantonese Style Roast Chicken.
The 5th course: Deep Fried Soon Hock with superior soy sauce.
Oh, really crispy! Most of us would have preferred if it was steamed.
The 6th course: Braised Shell Abalone and Bailing Mushroom with Seasonal Vegetables.
We found the abalone tough. The mushroom and veg taste so much better.
The 7th course: Braised E-fu noodles with Dried Scallop.
(Hmm did not taste any scallop at all. )
It was quite an enjoyable lunch. The food’s good and the lovely bunch of colleagues too.
Happy Birthday to all and Blessed New Year too.