Yesterday, I had a chance to dine at Hyatt Hotel and Casino. I set I d ate from our account officer to finalize our requirement for the banquet and room accommodations of our guests.
I've already lost count as to how many times I've done events in this hotel. But every event that I do is different from the other.
The upcoming event on March 8 is full of elegance. Red carpets, string orchestra, delectable banquet that the French and Australian executive chefs concocted are the highlights. The ballroom will be decorated only by flowers.
Anyway, I'll blog about the ballroom set up next. For now, I want to blog about the treat which my taste buds had yesterday. I've to choose the best food from the choice that the French, Australian and Malaysian chef prepared for March 8.
Yesterday�s lunch literally gave my palate pleasure.
For appetizer I had to choose between, Marinated Salmon and Mango Salsa Composition of Norwegian Salmon or, Chicken Galantine with Cumberland Sauce and Salad Leaves.
Which choice I got? It�s the 2nd one. I love the Cumberland Sauce just perfect for my taste buds. I would have wanted the Marinated Salmon, but the others may not like the raw salmon. If it had been smoked then I guess I would have gotten it.
The soup is next (hee, I'm soup person). I was served with 2 kinds.
The Blue Swimmer Crab, Ginger Crab and Coconut Soup which is quite good but too salty for my taste. The crabs made it too salty. My guess is that one would have his blood shoot up if he takes too much of it.
This one is mouth-watering. Pumpkin Froth with Parmesan Brittle. Love it! I could get 2 servings of this.
Before going to the main course, I was served with �wash�. Wash normally is a serving of sherbet to wash away the taste of the appetizer and soup before going to the main dish. Wash is normally sour.
The Malaysia chef, who heads the dessert, prepared 2 homemade sherbet. The Raspbery and Mango Sherbet. The Raspberry is too sour, the Mango would not look nice in the table after serving a yellow soup. So I talked to the chef and told him if he can recommend another one. He said he will make Lemon Grass Sherbet for our occasion which is neither too sour nor sweet.Now comes the most exciting part, the main course. Who would have thought that rich flavor of dark chocolate would blend well with beef?
When this dish was placed in front of me, it surely made my mouth water.
This is Pot Roasted US Prime Beef with Dark Chocolate Sweet Potato Puree and Annatto Seed Oil Roasted Onion. Btw, that onion is soooo sweet! I had a happy tummy after eating this palatable dish. Yummy�yummy�oh so yummy!
This one is Grain Fed Chicken Bread and Tiger Prawn Nantau Sauce. I didn�t choose this because it doesn�t have the appeal to me. Though I love tiger prawns. But one is not enough for me.
Ah, what a treat! *burp* [liezle : excuse me )
Much as I would want to stop eating and just leave the decision to the chef and account executive the dessert, I was told by them�No. Sigh�.
But you know what? When the dessert platters were placed in front of me [sorry i forgot to take picture of the desserts because i was so amazed with the presentation and probably i'm already too full to think] I can�t do anything but surrender to the temptation of the sweet delights. I got a bite from each of the devilish cakes which are sinfully delicious. [ argh, there goes my diet!]
Ah, what a meal! So much gusto for lunch!
Hee, for fear of indigestion, I finished the meal off with a cup of jasmine tea.
On Thursday, I�ll be again doing the same thing as the above. This time, I�ll be at Sofitel Philippine Plaza (formerly Westin Philippine Plaza) for our March 9 event.
Geez, after this, could I still fit in the gowns that I�ll be using ? Help!
