Venue: UBC Boathouse

Wedding Planner: Lisa Lee-Truong / Shing Weddings

Decor: Sitka Studio

Florals: Reel Silks

Rentals: Pedersen's Event Rentals

Ice Luge: Ice Decor

Entertainment: DJ Sage

Sweets: Shimo Patisserie

Photography: John Bello

Savoury City Photography: Yooshin Kim

BAO BAR

VEGETARIAN

With crispy tofu, toasted pumpkin seeds, pea sprouts, and pickled vegetables

CHICKEN

Korean fried chicken, yangneoum sauce, pea sprouts, and pickled vegetables

PORK

‘Red cooked’ pork belly, yuzu kosho, and cilantro red radish

Setup as an Action Station with chefs building the Bao Buns and serving them in little pinewood boats for guests to help themselves to

Family Style Dinner

1st COURSE

Steamed Whole Seabass (Branzino)

Ginger & green onion, soy sauce, cilantro, and hot oil

Asian Slaw

A colorful and flavorful slaw, reminiscent of Susar Lee’s restaurant ‘Lee’ in Toronto!

With lots of citrus flavor and pickled vinegar flavour…mixed to let sit for the flavours to develop, then garnished with crispy wonton ribbons and deep-fried taro root

Kinchaku Tofu

Braised tofu pouches stuffed with sweet potato noodles, mushrooms, water chestnuts, and bamboo shoots in a light sweet & sour glaze

Steamed White Rice

2ND COURSE

Braised Duck Confit

Sweet bean sauce marinated duck confit…slowly cooked until meltingly tender…with a reduced sauce flavored with Fragrant Sichuan pepper salt…served on a bed of braised Asian pear, Bok choy, and topped with a black sesame crumble

Vegetables

Baby Bok choy, baby heirloom carrots, asparagus and seasonal vegetables stir fried with garlic and sesame oil

Vegetarian/Vegan Plated Entrée

Roasted Acorn Squash stuffed with caramelized squash & coconut rice,

Vegetables, Tahini Dressing

3RD COURSE

Boneless AAA Short Rib

Short rib slices braised in Shaoxing wine, soy sauce, rock sugar, with red dates, chestnuts, and Chinese spices, steamed white rice

Theatrically presented like a ‘dome’ with the sliced beef surrounding a dome of rice, red dates, and chestnuts

TESTIMONIAL

“We hired Donna and her team at Savoury City for our wedding at the UBC Boathouse. Food was the most important part of our wedding and we are extremely happy that we went with Savoury City on this one!

Donna was organized, professional and passionate with her work. She worked with us and our planner to develop a custom family-style menu that incorporated the specific elements from Chinese cuisines that we wanted, into dishes that are also welcomed by the western palates.

During our menu tasting, my spouse and I were so impressed by all the dishes that we were convinced that they were made by someone who grew up in a Chinese household (and we did meet the head chef later who was of Chinese background). For one of the appetizers, the chef even re-created a dish from our favourite restaurant.

Donna and her team were also open to all constructive feedback, even though there were few, and we felt very comfortable sharing our honest opinions on the tasting. Donna’s team took allergies and dietary restrictions very seriously. In addition to a few guests with relatively common allergens, we had a guest who had allergies to multiple common ingredients (e.g. gluten, garlic, onion, mushroom etc.) and Donna’s team was able to work around those and curate a special plate. Their thorough consideration covers not only what ends up on the plate, but also the marination process and what ingredients the sauces are made from.

On our wedding day, Donna’s team brought our menu to life and we couldn't be happier with how everything turned out! One of the feedback we got from the guest was "when they brought out the braised short ribs in the end at first I thought it was chocolate cake and I was like ok that's an interesting follow up to the menu. And then when the wait staff set it down I realized it was a MOUNTAIN OF MEAT!" Needless to say, all the food was enjoyed, including the mountain of meat. While waiting near the kitchen entrance, we also enjoyed catching a glimpse of Donna running the pass checking on each dish before sending it off to “table 1” and “table 2”. It was so cool to see and we had no doubt that the guest experience would be everything we expected and more. Donna is a true professional through and through and it was such a pleasure to be working with her and the team.

Thank you Donna for the amazing food, dedication and service level of your team at Savoury City!” - S&B