Hors d'œuvre

Hors d'œuvre (French [ɔʁˈdœvʁ] literally 'outside the work'; English IPA: /ɔrˈdɝv/) or appetizers are food items served before the main courses of a meal. The French (singular and plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the 2-letter sequence "oe" with the plural often written as "hors d'oeuvres" and pronounced IPA: /ɔrˈdɝvz/.

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Antipasto

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, marinated vegetables, olives, small pickles, various cheeses, such as provolone or fresh mozzarella and peperone which are marinated small green bell peppers, (not to be confused with the sausage, pepperoni). Other additions may be anchovies, or bruschetta (toasted bread, upon which one may put the meats or cheeses). The antipasto is usually topped off with some olive oil.

Antipasto is served at the table and signifies the official beginning of the Italian meal, more like a starter. Many compare antipasto to Hors d'oeuvre, but there are differences. Hors d'oeuvres are served at a cocktail party, or at many receptions, as a single meal, and served while guests are still standing, and tend to be served off trays in the most formal settings, or placed on a table.

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Botak Jones

Ha! Finally went with Jasmine, Shannon & Ailsa. Was told to lower my expectations and it seriously wasn't too bad at all, and the price was quite reasonable. Service was excellent for a kopitiam, so no complaints there. They've a few branches islandwide so will try again sometime this year.

Food art