Cooking up a storm at Micasa All Suite Hotel – Rebecca’s Table for Four Part IV

Part IV of my fun project Rebecca’s Table for Four starts now!! 😉

If you have checked out my –VIDEO, you would know by now this is my 3rd day staying at the Micasa All Suite Hotel, off Jalan Tun Razak.
And for today, I got my crazy culinary, cooking crazy friends to come over to whip up a meal for 8! Yes, 8 pax!!


No sweat though, the kitchen that comes with my Deluxe 2 bedroom Suite is fully equipped & certainly up to the task!


The chefs bought in their supplies!



Preparations are underway. Lunch will be served at 1230pm.


Amuse Bouche:G-Raped Tofufrom the first Rebecca’s Table for Four.

tofu double-boiled in white wine, with grape sauce

Boxing chicken.


Yin-Yang risotto: (with the scallops pictured below)
Chicken Cordon Bleu – ham, chicken thigh and cheese!


MAIN: Lamb 2-ways (Wellington / Stew)

no pic yet! will post soon!

DESSERTS: Banoffee Tart with Mocha Ganache & Salted Caramel ice cream!! Homemade salted caramel ice cream yo!


Stay tuned, I got to go help out in the kitchen now! 😉

For more cooking projects:
Check out Rebecca’s Table for Four !
Part I – Tofu steamed with white wine, Butternut Pumpkin Risotto, Pan-roasted Pork Loin.
Part II – Homemade Aioli, Pea and Bacon Soup, Dory with Homemade Aioli, Herb Crusted Pork Loin.

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