Chef Michael Tai unravels the 10 secrets to happiness at Spiral

MANILA, Philippines – Dishes symbolic of wealth, good fortune, family unity, longevity, happiness and beauty are interpreted in a delectable manner as chef Michael Tai of Sofitel Philippine Plaza Hotel ushers in the Year of the Fire Monkey with a bountiful feast at Spiral.

Seafood items such as shrimp, abalone and fish play a big role in festive celebrations. Simply because in the Chinese language, the words “fish” and “profit” are homophonic (they sound the same), so eating steamed fish during Chinese New Year means more profit for the coming year.

Also considered lucky are dishes that are golden or reddish in color. Though not considered healthy, deep-frying symbolizes gold. And so serving a deep-fried dish represents abundance in wealth.

At Spiral, chef Tai unravels the 10 secrets to happiness in a culinary interpretation of prosperity, faith, friends, good marriage and  fortune.

1. Slow-cooked abalone with Money bag and Supreme Sauce. Abalone or “bao yu” depicts luxury on a Chinese banquet. “Bao” and “yu” translates to assurance and surplus, respectively. This dish signifies the well wishes for abundance in wealth.

2. Szechuan style stuffed sea cucumber with minced pork. Sea cucumbers (or “haishen” with “shen” similar to “sheng” meaning to give birth) represents the gift of life.

3.  Poached dried scallop coated with winter melon in dried scallop sauce. Scallops symbolize the opening of new horizons and opportunities.

4. Hong Kong-style baked lobster with butter and fried garlic. The lobster represents energy and spirit. It is also a popular dish for weddings — served with chicken — as they represent the dragon and phoenix, which nurtures a good marriage.

5. Pipa-style deep-fried crab claw. The crab symbolizes prosperity, prestige, business and social standing.

6. Wok-fried king prawn with golden pumpkin in egg yolk paste. Prawns symbolizes liveliness and joy.

7. Cantonese-style steamed whole fish with red date. Fish symbolizes abundance and prosperity. It is important to cook and eat fish as a whole to signify good ending and new beginnings to the New Year.

8. Braised fish maw and broccoli in oyster sauce. Given its nutritional value, fish maw is one of the most valued Chinese ingredients. The Chinese believe that drinking fish maw soup and eating it will improve the  skin.

9. Stir-fried Japanese scallops with sweet walnut in XO chili sauce. Symbolizing the opening of new horizons, scallops are shaped similarly to that of a coin, which signifies wealth and prosperity.

10.  Dried oyster with black moss. Dried oyster represents good business as its Cantonese translation. Black moss or “fat choi” in Cantonese means “strike rich.”

With all these lucky and yummy dishes, may we all have good health, good fortune and, yes, glowing skin in the Year of the Fire Monkey.

The Lunar New Year culinary offering is available until Feb. 10 at Spiral, Sofitel Philippine Plaza Manila.

Seoul food at Spiral

Korean dishes usually served to the emperors and empresses of the Land of the Morning Calm took centerstage at Spiral as the Korean Cultural Center and Sofitel Philippine Plaza Manila presented the “Annyeong Haseo, Korea” food festival.

“The global fascination with Korean culture extends well beyond K-Pop and Korean telenovelas, to Korean gastronomic offerings. We want the Filipinos to learn more about our culture through food,” enthused Choong-Suk Oh, director of the Korean Cultural Center, over cold bulgogi and chap chae at Spiral.

Healthy best describe Korea’s culinary offerings, which boast the right amount of healthy protein and veggies.

“For the food festival, diners will get a taste of some of the authentic Korean dishes served in the palace. The dishes aren’t only healthy, they also act as natural medicines,” noted Spiral F&B manager Caleb Han who looked dapper in hanbok.

There’s im geum gal su, a refreshing apple drink that quenches deep down body thirst; and jat pak san, pine nuts served with dried persimmon and yam to warm the body during winter.

“Dried persimmon is not in season in Korea. So Korean chef Jang Bo-Ik opted for dried mangoes instead,” explained Han.

Check out these interesting dishes at the Korean station of Spiral.

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For inquiries and reservations, call 832-6988 or email H6308-fb12@sofitel.com.