With Lots of Love from Mutiara Palace

**Non-Halal Post**

Restaurants seem to be a less popular choice for wedding banquets for the modern generation, which has been outranked by hotels, convention halls or other forms of venue which seem to be moving up in the trend to woo young couples looking for their perfect spot to throw their wedding reception.

I used to remember back when I was a kid, most of the wedding reception banquets would be held in Chinese restaurants where we could also enjoy their set menus on any normal day.

There are probably many reasons for the varying choices in the location of the wedding banquet; perhaps the ambiance, the capacity to which the venue can accommodate, the strategic location to suit the convenience of outstation friends and relatives; maybe even the concept of the decoration by the couple themselves (or rather, the bride herself).

However, restaurants are still the top choices for many, and remains in the running game, outranking the rest due to the fact that they are considered to be food specialists and that is the very core of the banquet celebration itself; Food.

I myself had my own wedding in a hotel, because I had my own dreams of the concept I wanted for my wedding but the food for my wedding reception dinner was still served by the hotel's very own resident Chinese restaurant; and one of the very best in the region as well.

It was something that I wanted to make sure before choosing the venue; which was befitting of all my requirements, from the ambiance to the capacity and even the food.

It is indeed almost perfect, but that's for me, of course, and that leaves for another story altogether.

Food always plays that important role in any celebration and when it comes to a joyous occasion such as weddings where there are many joining in with their well wishes, one can only do their best to feed them well as a token of appreciation; the very least a host can do.

Chinese wedding banquets are even more so; especially when the Chinese pride in their cooking and that grandeur factor in their celebration, thus the notion of a banquet rather than just a dinner.

There is nothing more that fits the bill than a proper restaurant, because these are the specialists who are guaranteed to serve the right and good food required.

Of course, the reputation of the restaurant definitely matters too, that is a given.

Mutiara Palace, a member of the Imbi Palace Group of restaurants is strategically located opposite Tesco in one of the most prime spots in Klang Valley; Mutiara Damansara.

(There is another one in Pavilion, but I attended the wedding dinner in this one).

Being part of such a well-renowned restaurant, it definitely leaves one with immediate high expectations when it comes to their offerings.

I was definitely not disappointed, and I have to say, this is one of the memorably delicious dinners I have enjoyed in a long time.

It was interesting the way they chose to serve the Chinese tea in these glasses, but then they serve the wine later in cups.

Palace Five Season Combination Platter
(Sorry for the slightly blurred quality as everyone was really hungry after the long wait, you know the typical duration it takes for a Chinese wedding dinner to commence).

This was absolutely great to start the meal with, and almost everything tastes good (or was everyone too starved?)
I am not too sure of each individual dish, but it was really quite a scrumptious way to begin the banquet meal with.

Double Boiled Soup with Cordycep Flower and Fish Maw

I am not really big on soups; especially when it comes to herbal ingredients, so I will pass on commenting because it's really not fair for me to review something which did not catch my fancy, but I am pretty sure, with the name and the positive responses from everyone at the table, this was definitely nourishing.

Spoiler Alert, *Non-Halal*

Roasted Whole Suckling Pig
I apologize if this seems offensive, I personally find it rather scary myself.

However, this is one of the important elements in most Chinese weddings (with the exception of Hokkien and Teochew, where this is only incorporated in certain functions and wedding is not one of them).
It is crucial that the suckling pig is served whole, well, this is for the reception.
For the bride picking up ceremony in the morning, the groom is also required to send a whole roasted pig to the bride's family and they will usually take up most parts of the pig before returning the head, tail and the belly portion to the groom's family.
(This was adapted from the earlier practices whereby the pig represents the chastity of the bride in the older days, and the pig is often returned after the wedding night to the bride's family from the groom's side on the third day when the bride returns home to her family with her newly wed husband.
A flower would be stuck on the ear of the pig if the bride is certified to be a virgin as a token of acceptance and appreciation to the bride's family. In cases where the bride returns without the pig or there is no flower, it means the bride is sent home in disgrace and that the husband's family is not really pleased with her non-chaste status)
Yes, such was the origins of the roasted pig in the Chinese weddings and the significance of it.
It is a symbol of chastity and exchange without words between both families, and as a declaration (indirect) to the public or neighbors as well.
It is kind of sad, really.

Back to the pig, I find it really sad and cruel too, that a little suckling pig (a young pig) is sacrificed as a symbol to represent the bride though today it is more of a celebration purpose.
Still, it's cruel, in my opinion, but it is definitely a popular dish among everyone.

Steamed Grouper Fish



Obviously my favorite combination; steamed fish with plain soy sauce (Chinese style) and one of my favorite fish; grouper!
I was also really pleased that the fish was just so fresh that the flesh was just so tender and sweet.
It was pleasing to the taste buds, and I was hooked.
It's hard to find fish that is really fresh especially when it comes to banquets because there are so many sets to prepare and to cook all at the same time. The quality will definitely suffer compared to a single dish preparation, of course.
Oh, and did I mention that it was just perfectly timed in the preparation of this steamed fish, for it was not overly cooked.
There is definitely no better combination than all the above, especially when it comes to wedding dinners.

Sautéed Prawn with Vegetables



I loved the steamed fish, but I have to give the crown to this dish when it came.
The prawns were just alluring to the eyes and scrumptious to taste; I was quickly addicted to them.
Fresh, juicy and just so crunchy with each bite; that even the crunchy celeries took a back seat.
Vegetables? What vegetables?
All I could see were these succulent prawns; yums!

Braised Abalone with Chicken


Yes, abalone first, chicken second.
Besides, who really cared about the fact that the chicken was braised with stuffed herbs when these mini abalones swimming around it are just catching our eyes?

Hong Kong Glutinous Rice with Eight Treasures

The thing about banquets is there are just too much food, and frankly, by the time this arrived, almost everyone is stuffed with the earlier dishes.
(After all, they were all too good to begin with. Who says no to those tempting dishes above?)
This was equally fragrant; done the Hong Kong style which had that right hit in the sticky factor along with waxed meat, mushrooms to complete the dish.


Dessert came last, polishing the entire ravishing meal with two treats (they are always providing two at a go these days).

Sweetened Soya Bean with Gingko nuts and White Fungus



I don't have much of a sweet tooth, and the sound of sweetened does not seem like a good idea to me.
The soya bean was indeed sweeter than the usual, and I usually enjoy the white fungus and gingko nuts.


Specialty Fancy Pastries



This, on the other hand, was really good though, with one sesame adorned pastry filled with sweet red bean paste, and the other; cute little soft sponge cakes (Malai Gou) which were just so fluffy and good!
This have my vote for being special, and definitely thumbs up for their well-deserved name of specialty fancy pastries.
They definitely caught my fancy.


Restaurants still rule in terms of their food quality, and they are definitely the pioneers of the whole food industry.
It looks like they are here to stay, for a very long time and they are definitely back in trend.

Just make sure you pick a good one, which serves really good food, and keep your guests happy.

I was definitely a happy guest that night, and Mutiara Palace has definitely lived up to Imbi Palace's reputation.
I was truly impressed.


Now, who else is going for a meal there?

Woo Foo Lou or Five Happiness Restaurant

Being a part of a bridal party, traveling on a short road trip up north, meeting up with old school good friends, and spending time with the bride's parents all described my journey in this simple wedding of an old high school friend in early March.

It was a lovely and memorable day for the bride and also the few of us who were privileged to help her and be a part of her honorable bridal party as she joins her beloved husband in marriage in a traditional Chinese ceremony.
Although she hailed from the same hometown as me; the busy and bustling capital city of Kuala Lumpur, the highlights of her traditional ceremony took place in the charming town of Alor Setar; located in the northern part of Malaysia.

The morning session filled with door games, prayer and tea ceremony was succeeded by the Chinese dinner banquet at the local restaurant; Woo Foo Lou (or translated to Five Happiness).


The restaurant displayed its grandeur in its three-storey building housing banquet halls on each floor to accommodate for weddings or any function taking place; while the interior were graced with brightly lit unique-shaped chandeliers, wall lamps and covered with illuminating hues of satiny ivory and yellow; presenting the very image of a golden hall as one walks into the restaurant.




The bride and groom enters the hall in the traditional and fashionable style; to the cheers and claps of the guests consisting of families and friends.


The  restaurant also prepared a brief presentation of the food for the first dish of the 8-course Chinese banquet dinner; where the lights were switched off inside the halls and the waiters and waitresses appear in order to serve the dishes to the hosts, followed by the remaining guest tables.



Five Happiness Combination Platter; the appetizers consisting of five different dishes and named after the restaurant which symbolizes the auspicious wishes for five happiness for the newly weds and their families.


Braised Shark Fin's Soup



Braised Chicken with traditional Chinese herbs



Braised Broccoli and Mushrooms with Oyster Sauce




Stir-Fried Prawns Kung Pow style


Fried Rice


Steamed fish with Nyonya curry style



Last but not least, the refreshing dessert soup of the Sweet Longan and Sea Coconut served chilled.


Food was not bad but the moments were indeed beautiful as I felt honored to be a part of this wedding along with the few girls whom she invited to witness the memorable moments of her wedding day.

May the bride and groom be blessed with happiness and ever after!~

Chinese Wedding Banquet at Ming Garden

Ming Garden is one of the fine Chinese restaurants which opened its doors in recent years, and is supposedly one of the largest restaurants on the island up north.
Claiming its abode on the second floor of Penang Times Square, this restaurant serves authentic Chinese cuisine and caters to private functions such as wedding dinners, birthdays, and company dinners.

Taking a break from my travel food blogging, I am posting this to share on my own recent experience at this restaurant which I attended a wedding of a friend/ex-colleague.


Although the invitation stated that the dinner is to commence at 7.30pm, we were there early and enjoyed the pre-dinner cocktail served by the restaurant.

There is a choice of wine or orange juice, along with the local snacks (murukku)

The hall was tastefully decorated with a heart-shaped archway to create a romantic ambiance, in conjunction with the wedding.


The tables were covered with simple white tablecloths which were placed with the usual chopsticks, glasses, plates, bowls and also red paper napkins.



I was fascinated with the unique Oriental-themed lantern lights inside the restaurant.


The wedding favor, courtesy of the newly weds, which was distributed by the couple's family shortly before the dinner started.

It's a pair of customized coasters :)

The grand entrance of the bride and groom marked the commencement of the banquet dinner


A Chinese wedding dinner is usually composed of a full-blown 8-9 courses.
The appetizer: Ming Garden Five Combination Platter


Soup: Braised Shark's Fin soup with crab meat

(*I don't take this, but as this is a favorite delicacy among the Chinese, it is commonly found in most luxurious dining and definitely weddings)

Roasted Duck and Chicken Combination


Steamed East Star Grouper Fish with Soya Sauce

This is definitely the star of the day, as this is one of the rare times I've had grouper fish in a wedding dinner.
The flesh is refined smooth, and steaming the fish just brings out the natural freshness of the fish.

Pan-Fried King Prawn in Western Style

The western style is pretty much butter and Nestle flakes.

Braised Vegetables with beancurd skin


Fried Rice Wrapped in Lotus Leaf



The dessert; Chilled Fruits Cocktail with Longan wrapped up the overall dinner banquet


The food was not too bad, and typical of what one would expect of a Chinese wedding dinner.
It was no easy feat either, to serve approximately a crowd of 800+!

Wedding Dinner in Taiping

I love weddings; I really do, and I am not referring to my own wedding alone but also any wedding. Therefore, you can tell my reaction whenever I receive a wedding invitation; especially if it is from someone who is dear to me :-)
I always feel honored whenever I am invited; because it made me feel that I am remembered, but I don't think that is the way other people feel, considering my personal experience, but that will be in a separate blog post.

Last weekend, I traveled to Taiping; a town in the northern part of Malaysia and south of where I am currently based. It takes approximately 45 minutes to 1 hour from my state to get there; and since I traveled early in the morning, it was a pretty breezy journey all the way.
I was originally supposed to join my friends to stay the night before, but due to my flu, I chose to stay at home and not infect the rest of the bridal party :p
I was part of the bridal party, and this bunch of friends are the best of the best among all my friends as they are the types who would go anywhere for anyone's wedding; and not a single word but only words of happiness and cheer.
That's what true friends are all about, and I truly love them for that!:)

Now, after the morning ceremony at the bride and groom's place, it was time for dinner and FOOD!:)

The reception dinner was at a huge hall; Persatuan Ong Si Thye Guan Thong Perak.

The lovely decorated hall; all ready for the guests :)

We were also part of the reception team, and these are our corsages as part of the bridal party ;)


Table settings



Chili sauce


FOOD photos; like all Chinese wedding dinners, it is always a 8-course dinner.

First course: Appetizers

From left to right: Fried pastry with ham, meat rolls, fish rolls,  seafood rolls with sesame seeds, and stir-fried eggs with vegetables. (I am just describing from my memory, as I did not read the menu :p )

This is my favorite; fish paste rolled in fried beancurd sheets with century eggs and enoki mushrooms



Second Course: Braised shark's fin soup with crabmeat

Erm, for a lot of reasons, I don't take this soup and I am only snapping the photo:P

*Pickyeater says NO to shark's fin*

Third Course: Chicken served in dual style

Left: Deep fried and braised on the left, with mustard leaves

Fourth Course: Braised vegetables with crabmeat


Fifth Course: Braised pork ribs in beancurd sauce wrapped in aluminium foil



Sixth Course: Steamed White Pomfret with soy sauce


This was the most disappointing dish and to think that I anticipated the fish; it was simply bad and not fresh.
*shakes head*

Seventh Course: Curry Prawns with fried buns




Eighth Course was the dessert: Treasures Soup with boiled gingko nuts, barley, jelly, potatoes, lotus seeds, red beans



Hubby gave this bowl to me, because it had my favorite barley!;)


The favor for the guests; I loved it!:)


It was a wonderful dinner, and seeing a dear friend getting married is always a touching and lovely scenario, don't you think?
I wish the newly weds every happiness in the world :)

Did I mention again, I really love weddings? ;)