I was confused. My Chinese-Filipino friend, Rosario U. Yu gave me a packet of Hong Kong preserved plums in keeping with the Chinese New Year - the “year of the pig,” according to her. Then came my What’s On & Expat assignment to cover the Chinese New Year celebration at The Heritage Hotel, to mark the “year of the fire boar.”

The Heritage Hotel Manila ushers in the Lunar New Year of the Fire Boar with the traditional must-celebrate symbolic ritual of Tossing the Prosperity Salad Platter or the Yu Sheng.

Pig or boar? Well, I figured both would blend in a rushing herd of swine, but with the considerable distinction that the boar was redoubtably wild and the pig was as tame as Dakota Fanning’s pet in Charlotte’s Web. Besides, boar sounds more dignified than pig. But why fire boar?

The Heritage Hotel’s general manager, Eddie Yeo, gave the welcome remarks, explaining that the Chinese New Year day fell on February 18th, 2007: “This day is a new moon day and the first day of the first Chinese lunar month in the Chinese Lunar Calendar. In China it falls just after midnight February 18.” Yeo went on to explain the traditions behind the celebration of the Chinese New Year, as well as the characteristics of a boar. A full sized boar is a large strong animal armed with sharp tusks which defends itself strongly.

I wanted to approach Mr. Yeo to ask him why there was fire in the boar but a packed audience of some 500 guests prevented my movement. Clarification, therefore, had to come from Google much later.

Toss the Salad High Up
But let me first add that Mr. Yeo asked every one to participate in the mixing of the Yu Sheng Salad, also called the Prosperity Salad, with raw salmon, shredded radish and carrot, pickled ginger, crushed nuts, pomelo, plum sauce and cooking oil.

Now, toss up the salad you have prepared, as high as you can, seven times,” Yeo instructed everyone gathered around the 12 big round tables respectively. The Chinese buffet over and once back home, I called up Rosario Yu and described the events of the evening.

“Salad tossing?” she sounded surprised. I don’t think my family ever did that. Not in China. Not in Hong Kong, where I lived for many years. That must be a new tradition.” True enough, I read later that the Yu Sheng Salad affair first began in Singapore and Malaysia decades ago. That explained The Heritage Hotel extravaganza.

Mr. Eddie Yeo is Malaysian and has lived in Singapore for many years. This is a case of a Chinese tradition spreading overseas and taking on new–fangled features.

Pig (or Boar) on Fire
Now, back to the fire conundrum, courtesy of Google. All 13 Chinese lunar animals (pig, rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster and dog are given at various periods the classification of either of the five nouns: fire, wood, earth, metal, and water. It happens that 2007 is a fire year for the pig or boar. In 1971 the boar was metal ; in 1983, water; and this year, it’s fire.

“And what was the menu?” my friend finally asked. “Get a load of this: Tsong Tsai Fan or mini pot soup; Ho Xi Fatt Choy or braised dried oyster with black moss and vegetables; Muar Chee or glutinous rice ball glazed with grated peanuts.” “Cut down on the Chinese terms,” Rosario said impatiently. “What else was served?” “Okay, hang in there. There were loads of pure shrimp balls; separate dishes of pork, chicken and beef in rich sauce; fish fillet and various kinds of vegetables served separately. And oh, noodles. There was a noodle station contiguous to the ballroom, Guests could choose the variety they wanted.” The dessert station offered Tikoy (glutinous rice), Buche (round balls of sweets), cookies, and sweet soup.”

“I’m getting hungry and I just had my dinner,” my friend remarked. “Well, the Riviera Restaurant of The Heritage Hotel is the place to go to. You can order a la carte .” “Great! Tomorrow I’ll drive up Roxas Boulevard with my epicurean brother.” “If you want a table reserved, call 8548888,” was my parting shot.

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Holiday Inn Galleria opens new restaurant

Holiday Inn Galleria Manila has just re-opened its newly renovated restaurant (formerly Raphael’s Restaurant) at the 4th floor, which is now called FAB, The Restaurant.

Open for breakfast, lunch and dinner daily, FAB offers a diverse buffet at an equally delicious price. Menus at FAB include rotisserie chicken, lam and beef spare ribs; char-grilled beef, pork, chicken and selected seafood and skewered vegetables; Mongolian and Hot Pot dishes with a choice of sauces and condiments and a special feature of tableside preparations like Halo-halo, tropical fruit flambes, hot chocolate and native desserts or simple Sago’t Gulaman in Buko shell.

As an introductory offer, guests who dine at FAB between now and Feb. 28 ejoy a choice of free softdrinks or iced tea during lunch or dinner.

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It’s not easy pleasing everybody when choosing a dining destination. In a group of friends, somebody may have a hankering for dimsum and noodles while someone else may prefer pasta and pizza. This makes it a problem finding a place where parents and their kids can all find something on the menu to suit their tastes. It’s a choice between some taste buds having to make a sacrifice or splitting up to dine at different restaurants.

The new Uncle John’s, located at the 3rd level of Robinsons Galleria, is supposed to be one place where everyone: family, relatives, friends, young and old alike, can come together to enjoy a delicious meal. Not just an ordinary fast food restaurant, Uncle John’s offers a wide selection of popular dishes under three dining choices – American, Italian and Chinese cuisines – with the intent to make dining out a fun, convenient and affordable culinary adventure.

“Our research showed that Chinese, American and Italian dishes are the most popular among the local market,” explained Bobby Go, Business Unit Head of Uncle John’s. “Our menu has flavors of the East and the West. Ordering is likewise quick and easy since we have a common counter, a common kitchen and dining area.”

Go also said that the launching of this new dining concept acknowledges today’s fast-paced lifestyle and the fact that eating out is now a way of life for most Filipinos. “Quick service restaurants are well-patronized because everyone seems to be in a hurry to get things done. At Uncle John’s, the food is served to you in about 10 minutes after ordering. They are prepared fresh and hot daily; so the quality is really good.”

Dieters and light eaters may be a bit overwhelmed, but lovers of big-serving American style dining can feast on assorted burgers; dining staples Fried Chicken and Buffalo Wings as well as Potato Fries and Chicken Macaroni Salad for a complete all-American dining experience.

Carbo-loaders and those who crave for Italian dishes can take their pick from a selection of all-time favorite pastas such as Regular Spaghetti, Meatball Spaghetti with Focaccia, Italian Sausage Spaghetti with Focaccia or Pasta Puttanesca with Focaccia), Ham and Mushroom Spaghetti with Focaccia and Hungarian Sausage Spaghetti with Focaccia. As for pizza, there are six pizza choices – Cheese and Garlic, Ham and Cheese, Hawaiian, Pepperoni, Italian Sausage and Four Cheese – which are available in thick and chewy 14 and 18 inch crusts.

The Orient is represented on the menu with traditional Chinese offerings such as a selection of assorted dimsum like Pork Siomai, Shark’s Fin, Fried Dumplings, Shanghai Rolls, Chicken Feet and Siopao; warm and filling congee in Chicken, Meatball, Fish Fillet or Beef varieties; hot and hearty Chicken, Beef, Wanton or Beef Wanton Noodle Soups and noodle and veggie dishes such as Miki Bihon, Crispy Noodles and Stir Fried Mixed Vegetables. Those with room for rice should go for the popular Yang Chow Fried Rice or the Salted Fish Fried Rice. And if you want all those yummy dishes in just one bowl, there are Rice Toppings topped with Shanghai Rolls, Sweet and Sour Pork, Fish and Bean Curd and Braised Beef.

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