True to the restaurant's reputation, the Cantonese cuisine had touches of western influences that added to it's finesse. The first course of Beijing duck with pan fried Foie Gras was a crowd pleaser even with the old folks. Followed by Shark's fin soup, an essential wedding dish known for being rich in collagen. Hai Tien Lo's version isn't so much soup as chunks of shark's fin in a reduction.
Oh, did I mention free flow of alcohol (spirits, wine and hard liquors), Chinese tea and soft drinks are a must as well. Chinese are known to be hard drinkers. Picture above shows a deep fried lobster coated with butter, milk and lemon.
Then there is the fish. It is an understatement that your entire dinner will be judged by this one dish. It will be remembered by all your guests for years to come. It has to be fresh, firm and perfectly cooked (not over, not under) in a clear & light sauce so the fish isn't overpowered. I remember for my Brother's wedding, the chef served the fish separate from the sauce. Pouring in the hot liquid on the fish only at the table. Thereby ensuring the fish was perfectly cooked and pleasantly warm. They did this for all 78 tables.
The evening ended on a cool note with Coconut ice-cream in a pool of avocado cream.