A French-Asian Wedding Banquet @ Capella: WOW

Last night, my dear friend from way back in Secondary School got married at Capella Singapore in Sentosa. Her husband is Italian so it seemed natural for a fusion-course wedding banquet. Also needless to say, half of the ballroom were Italians. They sure were passionate! Days before the wedding, my friend asked us to choose between “Quail” and “Beef”. I went for Beef because her “money was on it” What a way to build up anticipation! During the banquet, she spoilt us all with a scrumptious 7-course French-asian fusion wedding banquet. Us guests were blown away with everything. To top it off the band, 53A, played us upbeat music that got us dancing for hours. It was a fantastic evening!

The table setting. 

We began with a bread basket containing a surprising wide assortment carbohydrates. We couldn’t get enough of the bread sticks and crisps.

Our first course was an extremely fresh and light Hamachi Carpaccio with Asian Slaw and Sesame Ginger Dressing. Thinly sliced Hamachi with a light dressing – perfect start to the huge dinner.


Next up was a rich Potato and Leek Soup with Truffle. As the soup bowl lid was lifted, a burst of truffle hit us in the face. You will either love or hate this dish. This turned out to my least favourite dish of the evening. I could not get on board with the textureless thin soup. Although savalged by the generous truffle bits.


Next up was a superb Oven-baked Soy-Glazed Cod with Braised Daikon Raddish, Hon-Shimeji and Bonito Sauce. It still hurts whenver I recalled I did not finish this dish. But there were a lot of courses including a supposedly-epic Beef course so holding back was the way forward.

Refreshing palate-cleanser Mango Sorbet to prepare us for the meat course… (Excuse the blue photo from the spotlight)

Finally, the mind-blowing Pot-Braised Beef Short-Ribs Ala Bourguignon with Carrots, Caramelised Figs, Roasted Yam and Mushrooms. Fork-tender beef in a heavenly thick sweet-savoury sauce. The Bride was right, this dish was perfect in every aspect. Everyone raved about this dish. It was rude not to finish the perfectly-braised beef despite our stuffed bellies!

My friend’s stuffed Quail Roasted Papeton of Quail Stuffed with Potatoes Parmentier with Green Vegetables and Natural Poultry Jus looked good too.

For dessert, we were served a Pandan Creme Brulee with Lychee Sorbet and Coconut Tuile. The addictive strong pandan flavour paired with a crisp tuile with shredded coconut bits – so good!

To end it off the night, an assortment of Petit Fours comprising of Shortbread biscuit coins, mini Dark Chocolate Tart, Fruit Pastilles, and Hazelnut Chocolate Truffle. It was wayyy tooo much.


With amazing Italian Red Wine, we danced our heart’s out into the early morning. 🙂

Big Choc Bikkie, Magnum Australia


I discovered much later in life that Magnum ice ream has a wide range of flavours outside Singapore. This should be unsurprising given that different markets have their own unique tastes. Last July, on a hungry evening in Melbourne, I craved for an ice cream and hunted for one in the local convenience store. When I looked down at the deep freezer, I saw a Magnum flavour that had the most interesting name: Big Choc Bikkie. Bikkie is a slang for “biscuit” and only in Australia have I ever heard this word. On the Magnum Australia website, this flavour is describe as:

Now you can enjoy the ultimate chocolate indulgence with smooth, creamy chocolate ice cream covered in thick, cracking milk chocolate studded with crunchy biscuit pieces.

This was like the Magnum Almond but quite different with the double chocolate; a full-on experience. The biscuits cut across the richness of the double dosage of cocoa but did not steal any of the chocolate away; it merely served as a texture and prevented the ice cream from getting too monotonous. I was so excited with this ice cream that I could not resist biting into it before realizing a picture was needed. But even then I was much too greedy to seek good lighting hence the grainy picture taken in the middle of a street. Trying a Magnum unique to a country is another wonderful and delicious way of discovering a country.!

Here are more reads I recently discovered that caused me severe wanderlust:
28 Unusual and Wonderful International McFlurry Flavours. My favourites were #4, #13, and #20. What’s yours?
Travelling McDs: She may be just next door but Malaysia McDonald’s offerings are so different from that in Singapore.
If McDonald’s is not your thing, how about Oreos?