The arrangements of where which food should be placed in was decided by our superior. Henceforth, one room was meant solely for desserts whereas the other room was for the main course. As you can see from the pics below, a multi-array of dishes were part of the main course. Ikan liking, kelupis, paceri nenas, sambal pusu, fried mee hoon with tau-chu, fried kway teow with beef, laksa Penang, lontong, ayam masak oyster sauce, plain rice, prawns stir-fried with oyster sauce, satay goreng ayam and daging, nasi beriyani, sayur pucuk, soup tulang gearbox, etc etc etc.....
Home-made paceri nenas.
Sorting out the gearbox.
Lontong.
Nasi himpit which goes along with the lontong gravy.
Soto noodles.
