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Sofitel Spiral Celebrates Chinese New Year 2014

Sofitel Spiral Celebrates Chinese New Year 2014

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Published by Janie Santiago
http://spiralmanila.com Spiral, the flagship restaurant of Sofitel Philippine Plaza and the best buffet in Manila, welcomes Chinese New Year 2014 as featured on the Philippine Star.
http://spiralmanila.com Spiral, the flagship restaurant of Sofitel Philippine Plaza and the best buffet in Manila, welcomes Chinese New Year 2014 as featured on the Philippine Star.

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Published by: Janie Santiago on Jan 27, 2014
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05/15/2014

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By CHONX TIBAJIA
What makes
the num-
ber 18 so
special?
Sofitel Asia Pacific
regional executive
chef Eric Costille
had his reasons for
creating an entire
Chinese New Year
menu around this
magic number. Last
year, I had a baby
girl and she was
born on the 18th of
November and I
was born on March 28, 1968, chef Eric
' jokes. Eights are significant in his life,
which makes this menu extra special to
him. But in Chinese numerology andphonetics, the number 18 is associated
with prosperity imagine indulging in
a feast built around it. That should make
for one auspicious year.
Sofitel Philippine Plaza executive chef
Mok Chee Wah is creating an especially
lucky 18-treasures themed menu from
the Jan. 20 to Feb. 2 at Spiral in time forChinese New Year celebrations, featuring
auspicious food from different regions of
China, including Cantonese, Szechuan,
Shanghainese and Peking styles. I always
thought I could live on Xiao Long Bao, but
after a sneak p< ek — okay, a rather exten-
sive sampling o f Chef Mok's special menu)
I realized I've tx en missing a lot. Spiral's 18
Treasures Chine se New Year menu includes
18 types of sun ptuous steamed and fried
Hong Kong d: msum, 18 main courses,
serveral live a »oking stations, including
Mongolian wit i fresh meat, seafood, and
18 kinds of sau :es, as well as lobster laksa
with 18 kinds oif condiments.
At the luncheon held recently at Spiral,
I was auspiciot sly seated beside designer
Albert Andrada, who is also taking*part
in Sofitel's Chir iese New Year celebrations
with a 15-piec2 fashion show featuring
his Shanghai lights collection on Jan.'
29. If I hadn't ?een seated beside him, f
would have ne /er discovered how spicy-
awesome the 1c bster laksa is. You have to
try it," Albert t Did me. "Whenever we go
to Spiral, we make it a point to have the
lobster laksa n<b matter how full we are.
It's the best laki a I've ever had." I thought
ahnnt it for a mliniite — I've alreadv had af
Headline18 treasures to enjoy at SpiralMediaTitleThe Philippine StarDate23 Jan 2014ColorFull ColorSectionLeisureCirculation256,712Page NoE4Readership256,712LanguageEnglishArticleSize976 cm²JournalistChonx TibajiaAdValuePHP 205,308FrequencyDailyPR ValuePHP 615,925
 
platter of dimsjum and Peking duck but
in the end curiosity won over reason. And
yes, the lobster laksa was great.
Regional dishes were also served
during the luncheon, including Braised
Sea Cucumber with Szechuan-stylq
minced chicken, Shanghai-style fried
spicy chicken, Hong Kong-style pi fong
thong fried frog leg, Cantonese style
wok-fried por < chop, and Peking-style
wok-fried Ion 5 bean and minced beef:
Spiral's signature chili crabs, various
Hong Kong r< last meats, and foie gras
siomai are mu st-trys.
Spiral will be ushering the Chinese
New Year wit 1 a dragon dance to bring
good tidings c n the eve, and on Jan. 29
to 30 and Feb. 2, Chinese artist and cal-
ligrapher Alex s Ventura will be holding
live painting s essions. At Sunset Bar, a
poolside barbe cue will serve as the main
event. Kids c^n join outdoor activities
from Chinese New Year's Eve until the
Feb. 2. And 011 Jan. 31, there will be an
eye dotting ce ■emony at the hotel lobby
starting 11 a.m.
As for mI am really interested in
treasure huntir g at Spiral and discovering
my rather pede strian palate to the curious
culinary gems chef Mok has prepared.
And I am inventing a new tradition,
similar to that < >f eating 12 round fruits on
New Year's Eve for good luck, except it
will involve tr 'ing out all 18 treasures —
and flooding Ir stagram with food photos.
 
Spiral's Indulgence, Epicure and Deca-
dence rooms, iv, lich together, can accommo-
date up to 36 pe ypl, are available for advance
bookings. Dinn rr rate is set at P2,200+ for
adults and Pl,l 10+for children aged four to
11 years old on Jan. 29 and 31. For reserva-
tions, call 832-6988, 551-5555 ext. 6988, or
e-mailfbreservapons@sofitelmanila.com.
Headline18 treasures to enjoy at SpiralMediaTitleThe Philippine StarDate23 Jan 2014ColorFull ColorSectionLeisureCirculation256,712Page NoE4Readership256,712LanguageEnglishArticleSize976 cm²JournalistChonx TibajiaAdValuePHP 205,308FrequencyDailyPR ValuePHP 615,925
 
At the ceremony of the Yu Sheng for good luck: Sofitel Philippine Plaza's executive
Chinese chef Mok Chee Wah, director of F&B Damien Marchenay, director of sales
and marketing Chanelle Garvey, general manager Adam Latter, resident manager CarlGagnon, and regional executive chef for Sofitel Asia Pacific Eric Costille
Headline18 treasures to enjoy at SpiralMediaTitleThe Philippine StarDate23 Jan 2014ColorFull ColorSectionLeisureCirculation256,712Page NoE4Readership256,712LanguageEnglishArticleSize976 cm²JournalistChonx TibajiaAdValuePHP 205,308FrequencyDailyPR ValuePHP 615,925

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