Dessert was fancy and sophisticated, with a plethora of jelly- and chocolate-glazed cakes, fancy mousses in glass jars, local desserts like bubur terigu and cheng tnt, even a CNY pair of agar goldfish, fronted by an impressive pair of chocolate bears. I liked the selection of salads, dressings and ingredients, but the Chinese and Peranakan main dishes while passable, did not match the high standard of the desserts, and did not rise much above ordinary catering, with the chicken and pork not really tender or succulent. White chicken was the exception. The few Indian dishes were perfunctory. But the Japanese stations were outstanding - super fresh sashimi, with tasty kakiage and croquettes. — Traduire
