When people ask why all the fasting

This blog can only show them this menu:

Appetizers and Salads
Duck mousse with green pea puree and sauternes gelee Veal cheek shaves with celery and red radish, truffle vinaigrette Fresh and smoked salmon rillette “Mille-feuille” style, herb foam champagne vinaigrette

Famous Old Timer
Uncle Jeffrey’s soup kambing

Live Oyster Selection
Japanese Kumamotto served as first course on ice per table, 16 kinds of live oysters from around the world served with condiments Mignonette dressing, hot sauce, wasabi mayo, mango basil salsa

Freshly Cooked Oysters
Poached oysters on leek stew on champagne sauce, Tempura fried oysters with smoked eggplant and crispy ginger Poached oysters on water cresse with basil hazelnut pesto, Steamed Spanish mussel on bouillabaisse reduction, garlic aioli sauce

Hot Food Served In Chaffing Dishes
Pan seared lemon sole fillet with fresh chanterelles and green asparagus, lemon grass cream and brown chicken jus Braised ox tail with sea cucumber and baby root vegetables, Oven roasted spatchcock filled with forest mushroom and soy bean on truffle potato cake, truffle red wine reduction, Chorizo and potato ravioli in bak kut teh reduction infused with buah keluak

Goose Liver Station
Breaded deepfried goose liver on apple & fig chutney and crispy lentil potato cake, chicken cognac glaze

A Taste of China
Stir-fried minced pigeon with fragrant pear baked in phyllo pastry Sugar cane and tea smoked pork ribs, crispy ginger

Mama Italia
Fennel risotto with Gorgonzola cheese and truffle reduction

From the Land of The Rising Sun
Sashimi : Whole tuna and salmon
Sushi : Sea-urchin, magura, salmon, prawn, California roll, crab and avocado roll
Tempura : Prawns, shiitake, chikuwa
Yakisoba : Japanese style fresh noodles

Cheese Buffet
Shaved tete de moines, Swiss Gruyere and appenzeller Brie de Meaux, rebolochon, cambanzola, livarot Blue aorangi, kapiti river shadow, gorgonzola

Fresh grapes, air-dried raisin branches, prune paste Vegetable relishes Selection of mini rolls, fruit and nut bread, grissini, brezel and crackers

The Jewel Boutique

Champagne: Piper Heidseck Premier Brut Champagne
White Wine: 2005 Mount Riley Sauvignon Blanc
Red Wine: 2004 Mount Riley Pinot Noir

All of this is preceded by a Laksa Orgy and rounded off with 2 wedding dinners, one Chinese dinner, Thanksgiving dinner, a Foie Gras Extravaganza (I know!) and an excellent lunch at Iggys.

Posted on 1st Nov 2006 in Food and Drink


There Are 8 Comments


hinata commented on November 2, 2006 at 8:04 am

pray tell when you’re eating/you’ve eaten all that? can’t decide whether I’m jealous or starting to feel ill 🙂


Ivan commented on November 2, 2006 at 8:10 am

All will be revealed in due time. 🙂

See you soon!


yixiao commented on November 3, 2006 at 3:24 pm

Ivan! I will be visiting Hanabi tomorrow.. the first person I thought of was you! haha..


ivn commented on November 3, 2006 at 4:47 pm

Hahaha! Thanks!

Are you going to the Odeon Tower one? It has a bigger menu.

BTW, Sun & Moon has released a new menu! When you free for lunch? We can get Mia and the rest too!


Mia commented on November 6, 2006 at 5:06 pm

hey ivan,
actually yixiao and i are planning to go to sun @ chijmes this wed. maybe we shld kiv and get everyone else?


Ivan commented on November 6, 2006 at 5:48 pm

I have a “Crab Extravaganza” this Wed, so can you KIV as I would like to catch up with everyone again?


Mia commented on November 7, 2006 at 6:51 pm

ok, will keep u posted. yixiao hasn’t responded to me yet.


[…] Mia: ok, will keep u posted. yixiao hasn’t responded to me yet. […]

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