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Package



WEDDING PACKAGE BUFFET STYLE

TYPE OF DISHES
Food and Drink will be Served in Heated Dome Style.

PREPARATION MAIN HALL
 Preparation Tablecloths For All Guest

Decorative Table And Chair Cover  with Ribbon For All Guest Chair


MENU & BRIDE GROOM DISHES
          Additional Meal with Three (3)Types of Dishes For The Main Table (Hi-Table) are Determined By The Chef.

PREPARATION BRIDE & GROOM TABLE
Wedding Table Arrangements for 12 pax With Fresh Flower Decorations, Crockery and Cutleries for VVIP & VIP.

PREPARATION HI-TABLE
Provide Preparation for Four (4) Sets a Special Table with Preparation Chair Cover, Ribbon, Tablecloth, Napkin, Overlay and Serving Equipment.

“FOOD TASTING” SESSION
           To Gain Trust and Satisfaction of Each Customer, A Food Tasting Session for 10 People   Can Be Carried Out On Weekdays (Monday - Thursday) From 12.00 Am - 3.00 Pm

PRAMUSAJI
Pramusaji Complete Uniformed On Duty During The Event.

MINIMUM ORDER
Predetermined Minimum Number Of Guests For This Package Are 800Pax


           PRICE EXCLUDING HALL RENTAL CHARGES AND PREPARATION WEDDING DAIS. PLEASE CONSULT WITH DIRECT SALES DIVISION PICC ~ 03 8887 6000.



MENU


MENU 1
RM 65.00 NET PER PAX


MENU 2
RM 67.00 NET PER PAX

KOPI / TEH
SIRAP KORDIAL
R/O WATER D’SAJI

NASI MINYAK  ( BASMATHI )
NASI PUTIH

AYAM MASAK ROS
DAGING RENDANG TOK
ISI IKAN MASAM MANIS
DALCA SAYURAN
ACAR RAMPAI
PAPEDOM

PILIHAN DUA JENIS MINI KEK
POTONGAN BUAH – BUAHAN


KOPI / TEH
SIRAP ROS LIMAU
R/O WATER D’SAJI

NASI MINYAK HUJAN PANAS ( BASMATHI )
NASI PUTIH

AYAM MASAK MERAH
DAGING MASAK HITAM
UDANG BERCILI SERAI
PAJERI NENAS BEREMPAH
DALCA SAYURAN
PAPEDOM

PUDDING CARAMEL HIRISAN PEACH
POTONGAN BUAH – BUAHAN


MENU ( 3 )
RM 72.00 NET PER PAX


KOPI / TEH
MIXED FRUIT PUNCH
R/O WATER D’SAJI

NASI BERIANI ( BASMATHI )
NASI PUTIH

AYAM BERIANI
DAGING DENDENG
ISI IKAN HARUM WANGI BUNGA KANTAN
BUTTERED PRAWN
DALCA SAYURAN
ACAR JELATAH
PAPEDOM

TAPAI AISKRIM DENGAN HIASAN CERI
POTONGAN BUAH – BUAHAN


ADDITIONAL 3 TYPES OF DISHES AT HI-TABLE DETERMINE BY THE CHEF 


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