THE Chinese New Year, also known as the Spring Festival, is a traditional time for feasting with family and friends that dates back thousands of years. Food plays an important role on this occasion, and in honor of such practice Shangri-la’s Mactan Resort & Spa celebrated the eve of the Chinese New Year with a sumptuous feast served at its Chinese restaurant, Tea of Spring.
Prepared by Chinese executive chef Bun Boon Hoe, the spread included classics such as oven-roasted Beijing duck, fresh shrimp dumpling, Szechuan kung pao chicken, and hot and sour soup, among others. The time-honored Yee Sang, a raw fish salad made of marinated salmon and shredded vegetables traditionally served only on Chinese New Year, was also one of the meal’s highlights.
On the Chinese New Year’s Day, the hotel held auspicious festivities at its main lobby. A kaleidoscope of colors graced the lobby for the Lion and Dragon Dance, followed by the jubilant Yee Sang Toss participated by hotel executives including general manager Marco Vazzoler, community leaders Lapu-Lapu City Mayor Paz Radaza and Tourism Chief Hembler Mendoza, and Consul General Zhang Wei Guo. (PR)