Feasting Food, Chinese Table, Buffet, Cocktail
Feasting Forms generally are including 3 styles:
Are Cocktail, Buffet and Chinese Table, each has good points and also inferior points differentially. Which shall be assigned by food types, styles of event arrangement, Interior decoration and number of guests and sizes of feasting room?
“Cocktail“ is drinks, mixtures of at least 2 kinds upwards. The cocktail feast stresses on the providing of both Hard Drinks and Soft Drinks by serving the supper, snacks as well as an appetizers for guest to crab biting or picking out at one wishes. This is good for the huge number of guest feasting.
“Buffet“ Food will be setting up in the middle or corners of the feast room. Or setting up tables separated and spreadly in the area. In the big hall with many guests feaster will have to arrange the seats by setting up numbers of tables much enough for the guests to enjoy the food. The table might be specified for guests who are the same group to be sitting together.
“Chinese Table“ we will use rounded tables for every guest to sit around, an easily reaching up for meals which‘s supporting the guests are to be grouping up and eat. Waiters bring food from kitchen to be serving at table. And at the same time, collecting the earlier plate of food respectively. Thereafter, drinking water will be serving right after the meals.
|Shrimp crispy cracker/peanuts|
|Steamed fish maw in red sauce|
|Baked duck with vegetables top||Baked chicken with vegetables top||Chicken soup in fish sauce|
|Spicy three crispiest||spicy assorted salad||spicy smoked pork- leg salad|
|Steamed Tuptim-fish with Soya bean sauce||Steamed Plaradfish with lemon||Taptim-fish with three tastes|
|Hot assorted soup||Stewed Bamboo’s fiber with Chinese herb||Mild assorted soup|
|Hongkong fried rice||Fried Hong Kong vermicelli|
|Assorted fruits Glass -rambrutant floating Glass-Litchi-floating Glass-ruby, Bualoy galanka juice.|
|Fish crispy cracker/peanuts|
|Steamed fish maw with crab meat bird eggs|
|Duck with the fillings of Chinese flower||Steamed Chicken with Soya bean sauce||Chicken soup in fish sauce|
|Spicy three crispiest salad||Spicy assorted salad||Spicy smoked pork-leg salad|
|Dragon tongue||Steamed prawn with freshly milk||
|Steamed Tuptim-fish with soya bean sauce||Deep fried Rad-fish with garlic pepper|
|Hot assorted soup||Stewed bamboo-fibre with Chinese herb||Stewed Samsien with Chinese herb|
|Hong Kong fried rice||Fried hongkong vermicelli||Fried assorted rice|
|Pae-kuay 8 sienor Pae-kuay young coconuts|
|Fish crispy cracker, cashew nut|
|Steamed fish maw with crab meat, bird egg|
|Duck fillings of Chinese flower||Steamed chicken with Soya bean sauce||Chicken soup in fish sauce, Thai chicken soup in liquor|
|Spicy three crispies salad||Dragon tongue||Spicy smoked pork-leg salad|
|Baked river prawn with glass noodles||Steamed prawn with freshly milk||
Fried shrimp salad
|Steamed Tuptim-fish with soya bean sauce||Steamed Seabass with lemon||Rad-fish with three tastes|
|Hot assorted soup||Hot assorted soup||Stewed Samsien with Chinese herb|
|Hongkong fried rice||Fried hongkong vermicelli||Fried assorted rice|
|Pae-kuay 8 sien||Pae-kuay with young coconuts||Siam Crispy-Tuptim|