YEAR OF THE OX MEALS OF FORTUNE AT PEKING GARDEN TriNOMA
MANILA, JANUARY 24, 2009 (STAR) It’s the Year of the Ox as Peking Garden ushers in the Chinese New Year on Jan. 26 with a festive set menu to bring in the luck and prosperity that comes with the celebration.
At Peking Garden, diners will find a most appropriate set menu for the whole family and friends. The restaurant’s seasoned chefs from Hong Kong have prepared the Meal of Fortune set menu which includes four kinds of appetizers, savory shark’s fin with fish lip and crab roe soup, its signature dish, Peking duck, golden prawns with salted eggs, sautéed fresh scallops with compoy and broccoli, oil-simmered whole Pacific garoupa, braised dried oysters with sea moss, seafood rice topped with garlic crabs. For dessert there is sweetened mashed walnut cream with glutinous balls. At P14,800+ per set table for 12 persons, diners get two complimentary boxes of golden tikoy.
Peking Garden is located at the third level of TriNoma Park, Quezon City. It is open daily for lunch and dinner. For reservations/information, call 901-0502 or 901-0507.
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Yu sheng salad at the Heritage Hotel
Celebrate the Year of the Ox at the Riviera Café from Jan. 26 to Feb. 9, with its “Lo Hei” Fortune buffet lunch/dinner for only P1,288+ per person.
Start the Chinese New Year celebration with a shower of good fortune at the traditional lion and dragon dance, coin tossing and the lighting of firecrackers at the hotel lobby on Jan. 26 at 11 a.m.
Savor Chinese food traditions such as the yu sheng salad (yu means abundance and sheng means life. Yu sheng implies “abundance of wealth and long life”), tsong tsai fan (special mini pot rice with Chinese sausage), tsong tsai tong (mini pot soup), ho xi fatt choy (braised dried oyster with black moss and vegetables), and muar chee (glutinous rice ball glazed with grated peanuts).
Participate in the yu sheng prosperity salad ceremony and have a first hand experience of the traditional “Lo Hei,” Cantonese for “tossing luck.” The New Year prosperity salad platter costs P888+ and is good for four to five persons.
For inquiries and reservations, call 854-8888 or e-mail firstname.lastname@example.org.
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Roasted suckling pig at Discovery Suites
On Jan. 26, Discovery Suites Restaurant 5 offers a sumptuous buffet of Chinese selections. Choices include crispy duck with Mandarin pancake, roasted star anise suckling pig, soy cold chicken, pork asado and the favorite banquet dish — jellyfish salad and century egg among many others.
Available for lunch and dinner, Restaurant 5’s Chinese New Year Buffet can be enjoyed at P795+ for persons six years old and above. Restaurant 5 gives one complimentary buffet for one person when dining with five paying guests.
For inquiries and reservations, call 683-8355 or the Discovery Suites trunk line at 683- 8222. For more information, e-mail email@example.com.
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8 treasures beancurd at Intercon Hotel
From Jan. 25 to Feb. 11, Hotel Intercontinental’s Café Jeepney lunch and dinner buffets include a spread of popular Chinese dishes and desserts such as eight treasures bean curd soup, crystal shrimps with green peas, fried fish fillet with sweet and sour sauce, steamed pork spareribs and Szechuan tofu in soy peppercorn sauce and bell peppers, to name a few. Feng shui master Charlie Chao makes a special appearance on Jan. 25 and 26 from 6 p.m. to 8 p.m. for palm reading and birth analysis sessions for diners with a minimum total food bill of P3,000.
The Café Jeepney buffet is open for lunch Monday to Sunday from 12 noon to 2:30 p.m. and for dinner, Monday to Saturday from 7 p.m. to 10:30 p.m.
At the Sol Y Sombra poolside restaurant Chinese delicacies of chicken feet, siomai, cuapao, siopao, pot stickers, seafood roll, congee and wanton noodles will be offered a la carte in addition to the regular Filipino street eats selection from 5:30 p.m. to 10:30 p.m. Monday to Friday and 12 noon to 10:30 p.m. Saturday and Sunday.
For reservations, call 793-7000.
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Black moss oysters and tikoy at Crowne Plaza
Crowne Plaza Galleria Manila welcomes the Year of the Ox at Xin Tian Di restaurant with a 15-day celebration from Jan. 26 to Feb. 9. Each menu is designed in accordance with Chinese beliefs and traditions. Auspicious ingredients such as black moss, oysters and prawns are used in dishes such as steamed prawns with garlic, braised pata tim with sea moss, whole dried scallops with sea moss, braised dried oysters with sea moss and vegetables, fried whole taro basket with fresh scallops and prawns, and the chef’s divine platter.
At Crowne Plaza’s Xin Tian Di, both traditional nian gao (tikoy) and the more especial fish-shaped tikoy or nian nian you yuu are available for dine-in or take out from Jan. 10 to Feb. 9.
For inquiries regarding, call Xin Tian Di at 635-5114 or contact F&B reservations at 633-7222 loc. 7223 or 395-2690 or e-mail firstname.lastname@example.org.
Chief News Editor: Sol Jose Vanzi
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