revised birthday lunch for the pater:

1
fried ricepaper rolls with black fungus, tunghoon, and carrot filling.
thin slices of chinese sausages
rockmelon and pineapple garnishes

2
balls of crab, donggu, minced pork, bamboo shoots and prawn, in chinese scallop broth.

3
large cube of fried tofu on bed of baby spinach and enoki mushroom, drenched in crab meat and egg white gravy

4
mee suah with quail's eggs and small strips of xiao baicai in huadiao wine and egg white soup.

5
sesame tangyuan in dessert peanut soup