Next came braised shark's fin soup in claypot Thai style. Its not the usual Chinese dinner shark's fin soup where it comes in a big bowl and diners have to scoop from it. Here it was served individually with the seafood treasures in the claypot. When served, the shark's fins were still intact in a single piece. The next dish was baked white tuna with miso sauce. This was something extraordinary with the tuna finely baked to perfection with the miso sauce totally immersed into the fish, giving it the extra fragrance.
The meat from the Peking duck was not put to waste but was instead chopped into small pieces and fried with fragrant soya sauce and served individually with lettuce. Hot from the pan, the meat was tender and marvelous.
The vegetable dish, though just the usual spinach, was very well braised with century and salted egg. The egg pieces gave it the distinguished taste.
Fresh water prawns with hor fun in superior soup was next. The prawns, though halved for each individual serving was huge and sweet. The soup went very well with the hor fun.
Desert was chilled aloe vera and thousand layered sponge custard. The smoothness and sweetness of the desert made this a delicious finale to a wonderful night of friendship, good food (and wine), laughter and fellowship of past and present headmasters of schools in KL. The wine was courtesy of yours truly, Mr Ong Boon Puah and one or two others (humble apologies) who I can't recall.
