A rose bouquet crafted from parsley and thinly shaved carrots.
Traditional Chinese cold appetizer platter - spicy shellfish, sweet & sour cabbage, drunken chicken and marinated gluten with black mushrooms.
Banquet hall set-up.
Guests enjoying dinner.
The bride & groom (far left) toasting with Seven Seas' head chef Fei (middle ) and Seven Seas' owner, Ed (far right.)
The menu also included:
Shanghai Style Soup
Crispy Squab
8 Treasure Duck
Braised Po Butt
Pine Nut Fish Sundried Scallops with Napa Cabbage
Healthy Brown Fried Rice
Shanghai Style Soup
Crispy Squab
8 Treasure Duck
Braised Po Butt
Pine Nut Fish Sundried Scallops with Napa Cabbage
Healthy Brown Fried Rice