A great starter is asparagus in parma ham. Boil some asparagus for 3-4 mins. Lay out a slice of parma ham and sprinkle a little bit of grated parmesan on it (you could probably do it in half a slice of ham actually). Roll the parma ham around the asparagus. This can all be done well in advance (do 3 asparagus spears per person).
Then heat up a griddle pan or frying pan and pan fry (only a teeny tiny bit of oil) the bundles until the parma ham is a bit crispy. Serve drizzled with a little bit of olive oil and balsamic vinegar.
Melt butter in a pan with cayenne pepper and mace. Put crab meat in ramekins. Separate the clear yellow butter from the milky white solids and pour the clear butter over the crab meat until it is above the surface. Pop in fridge (can be made 2 days ahead). Serve on a plate with melba toast, rocket and lemon slices. To make melba toast, toast slices of bread, cut toast in halfthrough the middleso it is half as thin iyswim. Toast the newly exposed side under grill then cut each piece into quarters. Can be stored in an airtight container for a few days.
Of course that doesn't fit with the oriental style chicken - should have checked the link out first... I'd serve that just with plain rice. You can make the rice look posh by packing it into a ramekin or cup or something like that and turning it upside down onto the plate to make a tower of rice, then just put one of your spare coriander leaves on top of the rice tower and spoon the chicken around it. I agree with waterwitch that mange tout and baby sweetcorn would go well.
An exotic fruit salad with fruits like mango, papaya and lychees would be great for dessert and go well with the oriental theme.
Ingredients ciabatta, sliced on the diagonal tomatoes, sliced extra virgin olive oil mozzarella, sliced or ripped garlic basil leaves, roughly shredded fresh ground black pepper
toast one side of bread lightly, crush garlic into the oil, mix, drizzle (be pretty generous) on other side of bread (toast lightly). layer on the toms and mozz, try to cover the bread well, then toast until the mozz is starting to bubble and brown. sprinkle over the basil. sprinkle of pepper. Really tasty and moreish, pretty cheap
Eton mess for dessert - yum
don't bother trying to kiss anyone for the next few days as you'll be honking of garlic lovliness