The fish are immediately transported to the Parkroyal Collection Pickering hotel’s house where extensive preparations for the dinner is being made, where they are soon packed into chillier boxes filled with ice.
Another fresh produce, such as eggs, prawns, beansprouts, and another vegetables, will be transported from farms across the island, away from seafood from Pulau Ubin.
The beansprouts may be incorporated into tauhu goreng, while the fish will be used to create grilled fish. Eggs may be incorporated into smaller European pastries for dessert and the prawns may be pressed onto vadai.
Different dishes made with local create include nasi laksa, popiah, shrimp noodles, roti john, cooked bird dish, vegetarian mee siam and a selection of kueh.
Preparatory WORK FOR BANQUET
Alvin Leong, the executive chef of Parkroyal Collection Pickering, oversees the state dinner’s menu, which includes a group of about 50 chef.
He has had to approach a nicely- healthy list, ensuring a variety of proteins, starches, and vegetables in sufficient quantities for all guests.