D & D get hitched!
We were recently invited to a Wedding dinner at The Westin KL.
The last time I attended a wedding at the Westin was like 6 year ago and it is nice to see that this place has not lost its charm at all.
The Westin looks as spanking new and well maintained as it did on the day it first opened.
The gorgeous bride..!
Bridesmaids in waiting..
The Grand entrance!
That was when a friend at our table whips out this contraption.
(OK la, you guessed it. All YOU readers PLUS Cumi, are all 100% smarter than me. A handbag hanger!)
Cumi: I told you so... (smug)
Ciki: Pfft... :P
The reason why I love the dinners at the Westin is mainly because they serve Fusion. After one too many Low-Sangs and Chinese sit down dinners, this Foie Gras Duck Roll, Scallop, Unagi Salmon Roe and Truffle Mushroom Parfait Starter, was like a breath of fresh air!
It tasted divine.
Let the Slide Shows begin...
This is the braised crab roe broth (hence the orange colour) with scallop and fish maw. Delicious! What a difference a thick, murky soup makes ..!
Next was the Steamed Canadian Cod fish with Lobster Emulsion. How amazing does that sound.. I wondered to myself, how many Lobsters they had to melt down, exactly to get an Emulsion.. ?!
Mongolian Lamb (was it really from Mongolia?), King Prawn with Asparagus, Parcel Vegetables, Japanese Udon with Escargot..
All tres, tres yum!
From the smiles, you can tell it was a fantastic dinner!
Us and the groom! The Bride was off for a quick change into her evening gown.
All in all, a truly lovely wedding(but which wedding isn't) ... and I learnt what a handbag hanger looks like.. though I doubt I'll ever use one.. (erm, my handbags are all either really too tiny or too huge for that hook.. lol)
FIN.
Add:
The Westin,
199 Jalan Bukit Bintang,
55100 KL.
Tel: +603 2731 8333,
Fax: +603 2731 8000
199 Jalan Bukit Bintang,
55100 KL.
Tel: +603 2731 8333,
Fax: +603 2731 8000
Food:8/10
Service:7/10
Ambiance:7/10
MSG levels: Low
Salt levels:moderate
Service:7/10
Ambiance:7/10
MSG levels: Low
Salt levels:moderate
12 comments:
Food looks good! Certainly a good change from the usual 8 course dinner eh? Ermm..and about the handbag hook, cool gadget but doubt i will ever use it. Makes it so much easier for people to snatch our bag.
Whoddathunkit? A handbag hanger! What will they think of next? :)
And my, my... what cute guests this lil Westin wedding dinner has... ;)
woah, the beautiful ppl and their beautiful clothes and the matching delicious food.yeah, i think it'll be fun to give out handbag hangers with pic of the wedding couple imprinted in it instead of chocolates. as for the guys, we'll just hang with the choco and booze. hehehe!
Ahhhh, I see that you know Dolly too :-) Congrats to her.
hey hey!! Handbad hook is a must have thing in Hollywood in 2008!!! I don't know about your friend coz the hook certainly looks very long.
There are some which can be hanged as accessory on your handbag if you are not using it. Just like the one I bought for Jenn...check this website:
www.luxelink.com
I got the black Swarovski crystal for her... including S&H, cost about RM200++
Get one for yourself.. you'll never know when it'll come in handy
like the sounds of the non-typical food and that pfft bit was so cute ! Haha, i have one of them handbag hangers but never remember to use :P
pea:
yea i agree.. better have your bag safe on your person!
lfb:
cute leh.. yea after all these years westin still a nice place for weddings
nic:
yea.. agree
Lianne:
actually the Groom is my hubby's close friend. We met the bride through him..
thule:
Yikes RM200..? Too rich for my blood- think i'll save the monies for MAKAN..lol
jasmine:
hehe.. glad u like it!
surprisingly kgboy knows about it too!! shame on me lol
ooh, would the handbag hooker work for camera bags too?
this the wedding you got plastered ah?
the food looks awesomely attractive and different some how!
kbcg:
how come the GUYS know what it is.. and the GIRLS don't? We need to get out and shop more!!!
fbb:
SSSSssshhhhhhhhh... (no lar, where got..)
BBO:
yea.. fusion looks good and if done well, tastes gr8 ;)
I know this may be a bit late but to answer a few of your statements:
1) For the Lobster emulsion they use a grand total of 0 lobsters! Ok that may be a half truth - the lobster flavour is derived from making a lobster bouillon from the lobster shells and head with a vege stock (kinda like the way you would make the the soup for prawn me). The bouillon is then reduced until a very thick concentrated syrup before being emulsified with butter.
2) Mongolian Lamb - refers to a popular Chinese dish over here in the UK. The dish is a Western derived dish ie. created for the palate of white ppl who don't know better. Here, the lamb shank is cooked (usually by a combination of boiling and then deep frying) until it is falling off the bone and easily shreddable. It is eaten wrapped with lettuce leaf.
May I say that the nouvelle cuisine chinese cooking intrigues me.
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