One by one, the four-course lunch rolled out and was served tableside by the head royal chef and his team making the entire meal service feel like an afternoon affair.
It started with a hot and sour soup made with bean curd, black mushrooms, bamboo shoots and of course chili and vinegar, warming up the ladies' stomach for the smorgasbord that awaits.
After taking a sip of their soup, the ladies were served with a wide array of bite-size appetizers and a small portion of entrée before they got to the main star of the meal: the Peking duck.
The royal chef gave the ladies a courteous nod before he started carving the Peking duck expertly. The Peking duck had a shining mahogony color which glistened under the light, making the ladies' mouth water as they imagined how juicy and tender the meat would be in their mouths.
Crunchy and crackling sound reverberated in the restaurant as the royal chef looked like a maestro in a concerto every time he sliced the duck's skin.
