This was today’s lunch. It’s our company’s annual lunch. Many companies organise “dinner and dance” at the end of the year, but for ours, we always have our Chinese New Year Lunch.
The lunch is usually held on the 7th day of the Lunar New Year. But since the 7th day is on a Saturday this year and we don’t work on Saturdays, the lunch was held on the 6th day instead. (i.e. today). The 7th day of the Lunar New Year is known as Everyone’s Birthday. We usually celebrate our birthday with everyone in the organisation. 🙂
The first dish was the Salmon Yu Sheng.
It seems all the tables have a double plate of salmon. (yey!). Probably to have a ‘hao zhao tou’ (auspicious)?
That’s the server preparing the ‘ceremony’ for us.
Sorry sharks. But it was not me who ordered this.We ate it because we did not want you to die in vain.
The Braised Shark’s Fin with Crab Meat and Golden Mushroom.
When it says crab meat in the menu, there’s real and not fake crab meat inside!
The Poached Live Prawns with Chinese Wine.
This was good! Fresh prawns always taste good!
We had Steamed Live Soon Hock Hong Kong Style as the next dish.
Steamed fish always taste good. But we realised that it’s two small Soon Hock instead of 1 big one.
Are they saving money ordering smaller fish? Or good things always comes in pairs? :-p
The Roast Duck was next.
Nice roasted duck! Not too fatty too! Everyone wallop it all up instantly!
For the ‘vege’ dish, we had the Braised Shell Abalone and Bailing Mushroom with Seasonal Vegetables.
You know something? I think cooked lettuce is nice! Some vegetables that we usually have it raw taste nice cooked. (Same with cucumber! Stir fry cucumber with eggs taste good too!)
This dish is to stuff people up if they are still not full at this stage of the lunch.
We were already quite full!
It’s Fried Glutinous Rice with Chinese Sausage. After frying it, it becomes super super sticky!
Super sticky so that we won’t say anything bad about the bosses for the coming year? hehe….
I like it. Sticky but it was tasty.
After sticking our mouths, we are served sweet desserts.
Chilled Mango Cream with Sago.
Here’s to all readers who have followed my food diary a very “Sweet Year ahead!”.
May everything you do, be as smooth as this mango cream too!
Not sure who prepared the food.
Lunch was held at the NUSS Guild House ballroom. (So many tables it looks like a wedding feast)
We guess it’s probably done by the Scholar Chinese Restaurant situated at the Guild House.