The Big Banquet

During our trip back to Malaysia, it is always a time to meet with relatives and share a meal together. For big occasions such as wedding banquets, milestone birthdays or for such reunion dinners, my relatives tend to use the culinary services of the Jade Garden Restaurant in Sungai Petani, Kedah, Malaysia. In fact, we had our wedding banquet there over 17 years ago.

Enough said. I shall leave the photos to show what we ate that evening. During the entire evening, my camera and a few of the smartphones of my relatives, were feasting on each dish prior to any human tucking in.

The starter is traditionally called a cold dish with a variety of food displayed on the same platter. Traditionally there will be jellyfish in there as well. As you can see below, there are different types of meat, deep fried dumplings, vegetables etc. I do like the chewy texture and lovely taste of the jellyfish.

Cold dish starter plate
Cold dish starter plate

Second dish was crispy duck skin served with cucumbers and Hoi Sin sauce, wrapped in a pancake. Very delicious indeed. Definitely one of my favourites.

Crispy duck skin
Crispy duck skin
Pancakes
Pancakes
Crispy duck skin pancake with cucumber slices
Crispy duck skin pancake with cucumber slices

In Chinese culture it is always good to have a fish dish during the banquet. They chose the garoupa fish for the meal.

Fried garoupa fish
Fried garoupa fish

Fourth dish: So as not to waste the duck meat after the skin was removed for the second dish, the duck meat was diced into small cubes and fried with diced mushrooms, carrots and other vegetables. This mix is then wrapped in a lettuce leaf before serving. Very nice combination.

Stir-fry duck, carrots and mushroom
Stir-fry duck, carrots and mushroom
Lettuce wrap
Lettuce wrap
Meat filling in lettuce wrap
Meat filling in lettuce wrap

Fifth dish is steamed broccoli. Simple and tasty.

Steamed broccoli
Steamed broccoli

Next dish is fried pork spare ribs, served on a bed of lettuce leaves.

Fried pork spare ribs
Fried pork spare ribs

This dish has the interesting soft texture of the Japanese tofu, mixed with the crunch of the baby pak choi, and topped with a bed of chinese mushrooms.

Japanese tofu, mushrooms and pak choi
Japanese tofu, mushrooms and pak choi

The last dish of the night was the specialty of the restaurant – their fried noodles.

Fried noodles
Fried noodles

All in all, it was a very good meal, with the opportunity to meet up with relatives whom we have not seen for the last 2 years. And every time I visit that restaurant, I recall the wedding banquet of more than a decade and a half ago.

Boon