Each team must prepare a 3-course menu for 12 guests under the fusion  theme.
The 3-course menu will consist of a:

• Appetiser

• Main course

• Dessert

Each team must serve a welcome non-alcoholic drink to all the 12 guests upon their arrival.

Welcome Drink
Earl grey Bliss inspired by favourite beverage for Indians and English

Appetizer
Fish aloo tikki with mushy peas, a marry of east and west

Main course
Chicken Kofta with rice

Dessert
Sticky Toffee Pudding with desiccated coconut

Drink served throughout
Mocktail Mojitos

Welcome Drink
Refreshing watermelon & lemon, flavoured with fresh mint mocktail.

Appetizer
Sautéed garlic spiced prawns infused with lemon confit, tomato basil salad, topped with pine nuts & citrus dressing

Main course
Crispy skin spiced chicken oven baked with fresh rosemary & thyme, roasted pumpkin & goat's cheese puree, roasted tomatoes, sautéed asparagus, served with tangy spiced coconut sauce & smoked rosemary chilli oil

Dessert
Mixed berry infused with lavender oil sorbet on chocolate almond soil, honey meringue & lemon curd

Drink served throughout
Warm fresh mint tea

Welcome Drink
Minty Peach Soda

Appetizer
Tofu Scallop Box with Thai dressing

Main Course
Pan fry Red Snapper with Broccoli Purée & Bonito Sauce

Desserts
Kueh Pulot with Sea Salt Gula Melaka Ice Cream

Drink served throughout
Spicy Mango Ice Tea

• Each team must  set up the dining area according to the theme / concept
• Each team must submit a 3-course set menu comprising a welcome non-alcoholic drink, appetiser, main course and dessert according to the chosen theme / concept
• Menus according to the theme / concept must be displayed clearly on the table complete with all the necessary cutlery, glassware, chinaware etc matching the chosen theme / concept
• Each team must serve a welcome non-alcoholic drink to all their guests (12 Pax) upon arrival
• Each team may serve one drink of their choice for the main course (optional)
• Each team will be allocated their own kitchen and dining area for the Challenge
• Menus to be submitted before 16 August 2019

Each team of 3 persons has to showcase the following skills at the Challenge:

• Good service, good product / menu knowledge
• High standard of service: from setting up to end of lunch service
• Creative menus: Showcasing the choice of theme / concept submitted by the team
• Original and creative menu design according to the theme /concept
• High standard of quality food & beverage, in particular taste
• Good food & beverage presentation
• Ideal / appropriate food & beverage portioning i.e. taking into consideration type of guest(s)
• Theme / concept table set-up: good colour coordination and pleasing to the eyes
• Overall concept for table set up, décor of dining area and menu must be explained clearly
• High standard in personal grooming and presentation according to the theme
• Excellent team work and coordination from set up of mise en place to end of lunch service
• Good safety, hygiene and cleanliness practice as specified by NEA and smooth workflow