with fabulous feathers,
delicate flowers,
and mood-setting candles.
It was impossible to resist the perfect photo op set up for wedding pictures with the bride and groom... so let the good times roll.
One of the highlights of the evening was the twelve course meal which included many Hong Kong delicacies like Shark's Fin Soup and Roasted Suckling Pig...
Braised Marrow stuffed with Conpoy:
Braised Sea Cucumber and Goose Feet:
*goose feet taste pretty much like chicken feet, think chicken skin... I am ashamed to say I can't tell you what the sea cucumber tasted like but it's NOT a vegetable and Derrald assures me it's texture is similar to that of a mushroom.
With so many courses regular glances at the menu were required.
Double boiled Hashma with Lotus Seed and Lily Bulb:
*the white bits floating in this sweet broth are actually frog fat or more specifically "frog fat from around the womb of a female frog" They didn't really have a specific taste to me. Maybe it was the image of eating frog fat or maybe it was the fact that we'd already eaten ten courses of food but none of us managed to finish our bowls
Dessert! Baked Egg Custard Tartlets with Bird's Nest served with Egg Custard Dumplings:
*these were delicious!!
I failed to get a picture of the bride and groom so here's a picture of a separate bride and groom, from another time, another place... a year and a half later at another wedding.
I will pay for that man to blow my mind yet again. Awesome wedding, awesome date, awesome...goose foot?
ReplyDeleteFrom the purple decor to the crazy menu, that is one wild wedding! Is that pretty typical of Hong Kong wedding receptions? Thanks for sharing! Oh yeah, and we miss you guys a lot. We'll have to plan a trip over so you can meet Adelaide, and so we can try "frog fat from around the womb of a female frog"... So crazy.
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