It seemed that xiǎolóngbāo was the most popular in that party. Many of the sweets were still left on the table.
Most of the sauteed cubic veggies with gravy-like sauce was left at that moment but almost all of the dish was taken away and eaten up.
The party menu should be changed monthly or quarterly and made the most of the quality food materials sourced locally.
It seemed to be so hard and tough to run the kitchen of the top quality hotels and accommodations like restaurants, bistros and restaurants. Each staffer should work so hard to give the excellent memory to the guests.
Mr Fujita wrapped up the party with the grace and love.