April 17, 2023
3-course Birthday Dinner
Prepared a 3-course dinner for wife's birthday.
Mercury level has been rising lately and a cold refreshing gazpacho is the perfect soup to start our dinner. I used juice from fresh tomato, watermelon, orange, lemon and lime and added prawns for a nice variation to this summer soup.
Main course was duck magret with pan-seared foie gras, morel mushroom, asparagus and fondant potato.
Deconstructed ondeh-ondeh for sweet ending.
