Last Sunday, one of my friend’s daughter got married. I was invited to the wedding lunch held at the Mandarin Oriental hotel. Lovely young couple – both of whom are doctors. It was a beautiful wedding.
Lunch was at 12 noon with a pre-lunch cocktail reception.
Guests entering the ballroom to be seated.
Here comes the bride and groom.
The solemnisation ceremony.
Lunch was served after the solemnisation ceremony. It was a six-course plated service lunch.
Mandarin Oriental Combination Platter
(Charcoal-roasted Long Island Duck, Ocean Prawn with Wasabi and Free-range Egg Emulsion, Yam stuffed with Hokkaido Scallop)
Braided Lobster Broth with Fish Maw, Crabmeat and Enoki
Honey Glazed Spareribs with Cereal and Cranberry.
Premium South African 6-Head Abalone with Sea Cucumber and Spinach.
Crisp Mini Buns with Chilli Crabmeat Sauce.
Hashima with Nashi Pear, Red Dates and American Ginseng.
The lunch ended at half past three. The food was nice and service impeccable – as to be expected in a five-star establishment. All in all, and as far as I can tell, the wedding lunch went very smoothly. A happy occasion for the two families, but no doubt, a tiring day. I am sure they were all glad when the day was over.
You can click on the picture for a better view.
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