Colleague invited me and some of my other colleagues to her son’s Wedding Dinner at Goodwood Park Hotel (良木园酒店) last Saturday. The heritage hotel in Singapore is situated in a 6-hectare landscaped garden on Scotts Road. It was first built as the club house for the Teutonic Club serving the expatriate German community in Singapore and later converted into a hotel. The Tower Block of the hotel has been gazetted as a national monument of Singapore.
Have a peek at the Dinner Menu and Wedding Favours which is a heart-shaped condiment bowl or a round bottle opener. My trio of drinks from left - orange crush, Chinese tea and red wine, along with condiments of three types of chilli – pickled green chilli, chilli sauce and red chilli in soya sauce. One of my colleagues was already red-faced and half-drunk even before dinner was officially served.
Let’s start off with the Appetizer Platter comprising of five smaller dishes. From the bottom clockwise, we have the golden brown Suckling Pig Slices with crispy skin. Happy to say that the roasted piglet did not disappoint, after all I expect no less from a 5-star hotel.
Up one dish partition is the Chilled Marinated Baby Abalone with Thai Sweet Chilli. While the spicy and sweet abalones were good, the mountain of raw shallots used to prop up the mollusks were too pungent to eat on its own.
I have never seen unagi as part of the cold dish platter but this Teriyaki Eel was a delight to devour. With hint of charred smokiness, this freshwater eel was sweet and soft. Crispy Sesame Seafood Roll was the next dish I tried and it was still warm and shattering crispy with filling of crunchy prawns and other bits of seafood inside.
Sliced Smoked Duck was served with drizzling of diced mango & spicy plum sauce. The tangy and fruity sweet sauce paired well with the savoury smoked duck breast. Overall to say, this is the best appetizer platter I have ever eaten.
