Last night my husband and I were invited to a dinner by a good friend’s sister, who’s husband was celebrating his birthday. Now, my friend’s sister is a recently certified chef (she’s the one who gave me a quick cooking class on the saffron shrimp I posted about earlier), and when you know she’s cooking (be it on a Tuesday night or a birthday party), you surely don’t want to miss. Her food is exquisite and last night proved no different.
We started the night in the garden, relaxing and catching up with a few close friends. Once dinner was served, we were shifted inside to a table set with stunning maroon and royal blue china – I had to snap a quick picture of it, it was so suiting for the special and intimate gathering. The food included a wonderful beef tenderloin topped with spring onion and plum sauce, stuffed mushrooms, crispy breaded shrimps (which were probably one of my favorite dishes of the night), gorgeous hoisen glazed chicken wings, baked vegetable spring rolls and a crunchy Asian chicken noodle salad.
What I found really different and special about this meal was the assortment of sauces – although the food unto itself was delicious, the side sauces (including a stunning dark purple plum sauce, chili sauce and red sweet-and-sour sauce – all homemade) really added something and allowed each guest to futher personalize their dish with another element. We finished the night with a beautiful 5-layer red-velvet cake from November (their Heartbreaker cake, I believe).
It was such a lovely night to sit under the stars and polish it off with good food and company.