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!!

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

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The chefs bought in their supplies!

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

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

tofu double-boiled in white wine, with grape sauce

Boxing chicken.

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

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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!

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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.

This Post Has 5 Comments

  1. Timing

    wah, you can quit your day job and open restaurant liao ;D

  2. Sean

    what a feast! though there seems to be a lack of healthy veggies for fiber! 😀 (if i were there, i’d have walloped most of the risotto while everyone else was still busy in the kitchen)

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