We dished out 4 courses of progressive Teochew Cuisine and one special VIP request for the evening to a full house reservation of 100pax at The Sapling Restaurant. Many positive feedback and the best dish voted for the night was the Slow Braised Beef Cheeks with Traditional Teochew Savoury Glutinous Rice. We also had starters like Seared Scallops with Teochew Gong Chai Toppings, Caramelized Foie Gras with Dried Tangerine and Kumquat Marmalade. Many dinners also warmed up to the Ginger Spiced Pumpkin Soup made luxurious with a unique texture contrasting Stuffed Fish Maw. A fresh piece of Barramundi Fillet with a delicate crispy skin was served perched on Black Olive flavoured Braised Mushrooms and Sweet Preserved Turnip Topping. An awesome experience to share with the students interning at Sapling kitchen and also a chance for many of our clients and partners to come together in experiencing a night of good food and great company.