An oriental feast

When some of our guests arrived for Monday evening's feast, perhaps they were expecting to see a buffet cart, or at the very least, a series of warmers or chafing dishes.  Instead, we offered a five-course meal.  Every course was prepared with the belief that especially during the New Year celebration, abundance is a sign of great blessing.

First Course
It seems that no Chinese meal, and certainly no feast would be complete without a soup course.  For tonight's meal, we offered a mushroom Hot and Sour soup, and we offered an alternative in the form of a Chicken Corn soup.  This course was served in individual bowls, and our guests could choose which of the soups they preferred to sample. 

Second Course
Central to oriental cuisine is the dumpling.  For tonight's meal, we offered a mixture of Vietnamese and Chinese cuisine.  On the plate (or plates as it were) we had prepared Vietnamese Cha Gio (Spring Rolls), Goi Cuon (Summer Rolls) and Chinese Gyoza (otherwise known as Pot Stickers).  Accompanying the dumplings, we offered three dipping sauces, one for each of the dumplings and rolls.

Third Course
Although many might believe that pasta was invented by the Italians, the truth is that pasta existed in China many centuries before it was 'imported' to Italy.  On the menu for our feast, we offered a Chow Mein (a mixture of egg noodles, chicken, sausage and vegetables).  For presentation of this dish, we also added a variety of colourful shrimp chips.

Fourth Course
In many parts of China, people cannot afford to eat anything but vegetables, or perhaps a bit of seafood if it is easily available, but during the celebration of the Spring Festival no expenses are spared, including the treasured meat dishes.  For this meal, we offered a Five Spice-marinated Pork Loin accompanied by steamed Bok Choy and Jasmine rice. 

Fifth Course
Desserts are not very well known in China, however even this course can be presented for the waiting palate.  The final course for this feast was Dan Tat: egg custard tarts, accompanied by Orange cream and squares of Coconut, Mango and Taro gelatin.  To understand the extent of hospitality offered by this course, one must understand that eggs are not a normal part of the daily diet in China, however no expense is spared when celebration is in the air.

This Oriental Feast provided an opportunity for leisurely dining and for learning about the importance of the Spring Festival for all those who wish one another luck and fortune for a Happy New Year of the Water Dragon.