Engagement (Ting-Hun) Pan-To!
This is Second of Five Part Blog on my recent adventure, Taiwan
Ever heard of the word "pan-to" its a fukien word that means chinese lauriat / feast / sit-down lunch/dinner. It's a very common custom to host pan-to especially during birthdays & other special occasion. It is usually a 6-8 course meal from appetizer to dessert served in careful sequence to manage the diner's appetite :) The reason for my Taiwan visit was the engagement of my cousin (a first amongst our cousins!).
*(L) That's their names in the welcoming board entering the function room
*(R) That means Luck?
The Engagement Luncheon was nothing that I have expected and totally different from the customary Chinese set menus we have here. Words like typical, usual & normal were never used all throughout the meal as each dish elicits ooohs and aaaahhhs from us with a pondering thought of "what is that?!" hahaha here it is *drumroll*
*Instead of usual water & tea, we were served orange juice!
*While waiting for Lunch to start, we stared at these since it's a 'hard' food to eat.
*Warming us up with soft chicken broth, note: eat only the chicken. #1
*Colorfully plated appetizer dish of sashimi! *sigh*
*Spotted. Tuna, Salmon, Lobster meat, White fish, Cured egg (eew)
*Just a decoration for this dish but was used for soup stock for a later dish :)
*My Plate of Sashimi
*I suspect this is some part of a lamb. Very Tasty!!!
*Steamed Fish with a very delicious sauce, bad thing there was no yangchow to go with it :(
*#2 Soup - we think its from the lobster stock mixed with sharks fin = not very nice
*A seldom favorite of mine - c r a b s
*Abalone meat dipped in white sauce with fresh broccoli, young corn, & asparagus
*One of the yummiest! Prawn & Scallops Balls with pineapple bits! Juicy!
*Dessert of some sort. It's a cold bok-ni soup - jelly jelly!
*Soft hot puff pastry as finale! whew! Total of 10 Course!
^^ _ ^^
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2 comments:
Abalone can for decoration??...dah
The "abalone can" center did the work of degrading the value/quality of abalone dish - I don't know why the chef decided on such a plating.
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