| <p> Keng Hei Fat Choy</p> <p> Of all traditional Chinese festivals, the New Year is probably the most elaborate, colorful and important. Every year the merrymaking sparks our fascination with the Chinese lunar calendar. Feb. 7, 2008 to Jan. 25, 2009 is year of the Earth Rat. It is believed to be a year of plenty, bringing wonderful opportunities and good prospects.</p> <p> Marco Polo Plaza Cebu ushered in the year of the Earth Rat with the “Yee Sang” Tossing Ceremony last February 4. A Malaysian Chinese invention in the 1950’s, “”Yee” means “fish” and “Sang” means “toss”. “Yee Sang” is a fish salad that is eaten only in New Year. A huge wok was placed in the center of the lobby with a mountain of shredded turnips, carrots, white and red ginger, leek, green papaya, red and green taro, coriander. Around it were mounds of ground peanuts, fried wanton crackers and jellyfish strands. The “Yee Sang” sauce, sesame oil, lemon juice, condiments and fresh pinkish-orange slices of salmon were in huge bowls lined up for the ceremonial tossing. Guests of honor Gov. Gwen Garcia and Cebu City First Lady Margot Osmena along with invited guest and Marco Polo Plaza Staff led by GM Hans Hauri represented the 12 animals of the Chinese zodiac and gathered around the wok. Executive Chef Luke Gagnon handed over the “Yee Sang” sauce to Gov. Gwen who poured it over the vegetables. All the other ingredients in the bowls were mixed with the vegetables. With a giant chopstick, the tossing and the fun started. It is believed that tossing the salad higher gives more luck and prosperity. After the ceremonial tossing and vegetable strips all over the carpet, a sumptuous Chinese lunch was served at Café Marco. A few of the classic entrees in the menu were Peking Duck, Steamed Whole Fish with Soy Sauce, Sauteed Scallops (plump and juicy!) with Romaine Lettuce, Braised Mushrooms and Sauteed Shrimps with Walnuts. The classic “Buchi” or deep-fried sesame encrusted glutinous balls filled with lotus seed paste served with Red Mongo Beans Soup with Glutinous balls were round symbols of prosperity.</p> <p> Over at the Shangri-La’s Mactan Island Resort & Spa, Cebu’s Chinese New Year is welcomed grand style at the Tea of Spring with Executive Chinese Chef Kenny Yong’s special contemporary Cantonese “Lauriat” menus and the “Yee Sang” Menu, which will run until Jan. 26. It features the dishes of Malaysian Chinese Chef Kenny who joined Shangrila Hotels and Resorts last December 2007 and Cebu is his first post.</p> <p> Chef Kenny’s lunch for the media started with the “Yee Sang” Salad of faw salmon with assorted shredded vegetables. Executive Chef Trevor was seated in our table so we had a better understanding of the different dishes served. Having a Chinese wife and an extensive experience in Asia has given him culinary wisdom on Chinese dishes. The fish salad was washed down with Iced Kumquat tea (oolong tea, passion fruit and orange juice, dried plum, red dates and wolfberries). The golden Seafood Broth with Braised Scallops and Crabmeat was served flowed by the entrees: Roasted Chicken wit homemade garlic sauce, Sauteed assorted Mushrooms in Superior Oyster Sauce, Deep Fried Prawns wit Buttermilk. Every dish was delicately delicious. The chicken was delightfully tender. Biting into the battered shrimp released a burst of milk flavor. The Wok-fried Seafood Rice with Abalone and XO Sauce was a tasty finale. Dessert was Chilled Pumpkin Syrup with Glutinous Rice Dumpling served with Deep-fried Milk Cake.</p> <p> With contented appetites, Feng Shui expert Marites Allen gave us some insights on how to invite good energy and prosperity this year.</p> |
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