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Cuisine: North Indian ( 5:30pm )

Cuisine: North Indian ( 5:30pm )

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Group Name

  • Team BAC

BAC Culinary Members

  • Ong

  • Mya

  • Aishwarya

BAC Hotel Management Members

  • Lim

  • John Mutende

Products

  • Biscoff × Red Velvet Mini Idly Skewer ( Serving 9:00pm )

  • Italian Prawn Bruschetta                   (Serving 5:00pm )

  • Premium Oat Milk Latter Counter ( Serving 9:00pm )

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28 August 2026 | 2:00pm Onwards
(BAC  - Culinary Team)

28 August 2026 | 5:00pm Onwards
(BAC - Culinary Team)

29 August 2026 | 4:30pm Onwards
(BAC - Culinary Team)

29 August 2026 | 5:00pm Onwards 
(BAC - Hotel Management Team)

29 August 2026 | 8:30pm Onwards 
(BAC - Culinary Team)

29 August 2026 | 8:00pm Onwards 
(BAC - Hotel Management Team)

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  • Prepare spinach cream mixture

  • Prepare seasoning and toppings

  • Slice bread

  • Clean/devein shrimp, portion shrimp,

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  • Steam the mini idly until fully cooked.

  • Cool them down quickly after steaming.

  • Once properly cooled, store in covered food-grade containers.

  • Keep refrigerated overnight.

  • Grill bread in controlled batches.

  • Ensure the bread is crisp on the outside while retaining a pleasant bite.

  • Assemble close to service.

  • Avoid placing topping on bread too early.

  • Replenish trays continuously.

​

  • Carry and present Italian Prawn Brushetta  trays to guests.

  • Approach guests with a warm and welcoming attitude.

  • Explain the dish briefly when guests show interest.

  • Offer the dish personally to guests.

  • Maintain elegant tray presentation throughout service.

  • Monitor tray levels and coordinate replenishment.

  • Maintain professional posture, grooming and guest engagement.

  • Represent the overall hospitality standard of the wedding reception.

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  • Toss the idly  Live in Biscoff sauce/crumb/coating.

  • Ensure the Biscoff coating evenly covers the idly.

  • Place the idly onto the skewer.

  • Re-steam mini idly gently until heated through at live counter using electrical steamer

  • Oat milk chilled.

  • Prepareespresso mise en place.

  • Cups and accessories arranged.

  • Syrups/flavours ready.

  • Garnishes ready.

  • Counter presentation checked

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