Chicken Rice booth.
Chef starts fry-up.
Plate #1: Appetizers: (clockwise from front): seafood salad, yee sang (chinese new year raw fish salad), wakame,unagi & salmon sushi, thai salad, tuna salad. Hit.
Plate #2: (clockwise from top): garlic bread, Roasted duck (9:1 fat to flesh ratio), ladyfingers and fish in assam curry, otak-otak, Onion Ring, wonton and possibly the best most beautiful prawns I have ever eaten in my life. Hit.
Plate#3: Chicken rice with Fatty Roasted Duck with ginger & chilli sauce, cucumber and spring onions. Hit.