SINGAPORE 5 STARS HOTEL WEDDING VEGETARIAN CUISINE| 新加坡五星级酒店婚宴素食佳肴

Hello my dear vegan friends!

Recently I attended my cousin wedding in Singapore. My uncle knew I am vegetarian and he purposely ordered the vegetarian cuisine for me which made me feel blessed and pleasant to attend the wedding lunch. The wedding lunch held at Conrad Centennial, 2 Temasek Blvd, Singapore. I was invited by my uncle 2 months ago.

Have you ever tried the vegetarian cuisine at Singapore 5 stars hotel? Today let me introduce to you the vegetarian cuisine I tried in the wedding lunch.

The ballroom is located at 2nd floor of the hotel. The center of the hotel building has an elegant and classic design of light hanged from 2nd floor ceiling to 1st floor of hotel building. It created the focal point for the hotel interior design.

The full height of door design of the ballroom creating the sense of majestic when arriving the main entrance of the ballroom.

I like the overall setting up and decoration of seating which is widen and comfortable for guests to walk around and minger around with friends and relatives at other seating table.

After the holy matrimony, the wedding lunch was started. My 1st vegetarian dish was Dim Sum Cold Dishes. The crispy yam cake, vege dumpling and spring roll were nice, but I don’t like the vegetarian BBQ Pork and meats.

The second dish was coconut mushroom herbal bowl. This coconut shell contains many ingredients such as Morchella mushroom, Hericium mushrooms, dried mushroom, red dates, wolfberries, carrot, winter melon, and white fungus. The coconut meat was very soft and tender and good matching with the fragrant soup. 100% vote this dish.

The 3rd dish was Vegetarian Fish with fried capsicum tomato sauce. As I prefer natural ingredients, not vegetarian fish, so I was not really enjoying this dish.

The 4th dish was Spinach and Wolfberries soup. The spinach and wolfberries were fresh, but it can be better if add some slice ginger to enhance the taste.

The 5th dish was Stirred Fried Asparagus with Straw Mushrooms. The added carrots, luncheon meat, and vegetarian shrimps made the dishes more attractive. All ingredients are fresh, but it can be better if served in hot.

The 6th dish was Stirred Naibai Cabbage with Black fungus and Yuba. The black fungus was fresh as well as the Naibai Cabbage, but the Yuba served in big slices without proper cut and it was tasteless. It can be better to cut in small slides, and add some pepper and mushroom condiments to enhance the taste.

The 7th dish was Brown Shimeji Mushroom Fried Pan Mee. In fact, I was quite full after finished the 6th dish. But I was excited to see Brown Shimeji Mushroom Fried Pan Mee as it is one of my favourites. Overall, it was taste good, but I feel it can be better to add some vegetables to improve the colour presentation of the dish.

The last dish was Ginkgo Taro Puree. This was my favourite dish; the soft and melty taro puree was warm my stomach in the end of the wedding lunch. I felt grateful and thankful to my uncle for special order these 8 vegetarian dishes for me.
I really enjoy the wedding lunch and the ballroom wedding deco and environment.

How do you think about these 8 wedding vegetarian dishes?

Wish you have a great and peaceful day with your family and friends.

Thank you for reading.

“VEGAN = COMPASSINATE = LOVE OUR EARTH”

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