MONDAY 19 OCTOBER 2009
Session One (S$120 nett)
FOOD & WINE PAIRING/ PANEL DISCUSSION (11.30 AM to 1 PM)
- Teochew Cold Crab
- Minced Prawn “Hei Chor”
- Deep Fried Dou Fu
- Braised Teochew Duck
- Sea Cucumber stuffed with Minced Pork
LUNCH (1.15 PM to 2.30 PM)
- Teochew Steamed Pomfret
- Fried Spicy Crayfish
- Stir-Fried Mee Pok Noodles
VENUE
Lee Kui (Ah Hoi) Restaurant
46 Mosque Street
Singapore 059524
Telephone: (65) 62 22 36 54
Session Two (S$190 nett)
FOOD & WINE PAIRING/ PANEL DISCUSSION (6.30 PM to 8PM)
- Shredded Chicken in Spicy Sesame Sauce
- Sliced Pork in Garlic Sauce
- “Water-Cook” Sliced Fish
- “Water-Cook” Beef
- Four Season Stir-fried French Bean with Minced Pork
- Boiled Chive Dumpling
- Steamed or Fried Man Tou Bun
DINNER (8.15 PM to 10.30 PM)
- Braised Eggplant with Spicy Bean Sauce
- Hot & Spicy Beancurd with Minced Pork
- Deep-fried Spicy Chicken with Dried Red Chilli “Sichuan Style”
- Sichuan Smoked Duck with Camphor & Tea Leaves
- Handmade Noodle with Fragrant Oil, Garlic and Chilli
- Sichuan Pancake
- Steamed or Fried Man Tou Bun
VENUE
Silk Road Restaurant
Amara Singapore
165 Tanjong Pagar Road
Singapore 088539
Telephone: (65) 68 79 25 55
Randy SEE In charge of wine service on 19 October 2009,
Randy SEE
Director of Group Operations, Les Amis Group