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Here is a look behind the scene on how the dishes were put together, plated and served.

When I saw the amount of fish that was on the cutting board I was pretty sure that Dung went overboard with the fish, but to my surprise we used it all.

Dung had a lot of sous-chef helping him out platting the dish.

Chives, toasted sesame seeds are part of the ingredients for this dish.

Close up at the dish

Lining up all 25 plates and when it is time to serve, all Dung needs to do is to drizzle some hot oil and add a few spoon of his special Ponzu sauce (Japanese citrus base sauce).

Here is how the dish was served. Dung added a Uni (sea urchin) in the middle on the dish. Unfortunately I don't have a picture with the sea urchin in the middle.

This Dish is Tuan's specialty! He served this dish once and we all love it! The recipe is from the French Laundry and it took Tuan a good 5 to 6 hours to complete this dish. Poaching 13 lobsters alone is by itself a huge task and of course the sauce also take a long time to make.

Here is a plate of the poached lobsters. Yep! this is all the meat you get from 13 lobsters!

The lobsters are inserted in the sauce and re-heated slowly.

Waiting for the sauce to reach the right temperature...

Kelvin helping Tuan to plate the dish.

4 lobes of Foie gras were used to feed the group.

We are going to OD'ed on Foie Gras.

Kelvin is ready to cut the Foie gras into small portion.

Check out the huge tray of Foie Gras!

Here we are platting the Pears poached in wine.

Foie Gras is pretty tricky to cook. You can not crowd the pan. You can only put 3 to 4 pieces at the time so if Kelvin had to cook it by himself it would take him at least a long time to serve everyone so Tuan and I we joined him to cook the Foie Gras.

Close look at the pan seared Foie gras on a super duper hot pan.

Notice the Aluminum pan in the middle? it is used to store the fat coming out of the Foie Gras (lots of fat).

Here is the final presentation of the dish!

Pretty yummy!

Unfortunately, I do not have any pictures of the preparation for the tomato Soup, The shrimp Salad and the Short ribs. All these dishes were prepared ahead and were only re-heated and no extra preparation work were involve.

What a great party! The food was amazing, great weather, and the atmosphere was just amazing!

Happy birthday Phuong and we can't wait for another decade to celebrate your next big one!

Dung now has a new title under his belt! Beside being the CEO of his own company he can add " party coordinator" to his resume!