Loi Krathong Festival

On the full Moon on the 12th month in the Thai Lunar Calendar, the Loi Krathong festival is celebrated and in Cebu it was held at the Shangri-La’s Mactan Resort & Spa. Loi means to float a raft (Krathong) made with sections of the banana trunk and decorated with candles, flowers and incense sticks. Thai people will float these rafts on a river, similar bodies of water, to “honor and pay respect to Phra Mae Khongha, Goddess of Water.”

Other materials found around the villages in Thailand like bamboo or wood are used to make the raft which are made into various shapes like boats and geese, but lotus blossoms are the most popular. Plastic and Styrofoam may be used but are no longer encouraged because of environmental concerns; sometimes, bread is used because it is not only biodegradable but serves also to feed aquatic animals.

There are various postulates as to the origins of the festival: records point to the works of H. M. King Rama IV (1863) that the festival was adapted by Thai Buddhist to venerate the Buddha with light, hence the placing of candles on the raft. Floating the raft is symbolic to cleansing oneself from all the negative energies like anger, bad luck and tragedies so murag new beginnings in the coming year.

I recently viewed the video of “The Making of India” by Michael Wood, a BBC production and I saw the Diwali (Festival of Lights), a victory of light over darkness or “symbol of good over evil.” Divas (clay lamps) in the thousands are floated on the Ganges River.

At the Shangri-La’s Mactan Island Resort & Spa, we launched the Krathong on the swimming pool and I made sure that my raft really floated because it carried with it wishes for happiness and success in those mystical numbers, the 6/55…pwede pud, 6/42 or 6/49.

Wherever the origin, these festivities are always accompanied with entertainment like dance, music and food. Thai cuisine has been available to the Cebuanos since the first Thai restaurant opened in Kamagong, Lahug about 15 years ago. Unfortunately, it did not last long since the dishes served were too hot (chili) for the locals. Today, Krua Thai, SIAM and Lemon Grass have dominated the industry.

Ambassador Kulkumut Singhara Na Ayudhaya of the Royal Thai Embassy was the guest of honor at the festivities and later, your favorite food columnist had a spirited discussion with His Excellency about the nuances of food including Spanish food, and he is indeed most knowledgeable about the cuisine of that country.

While feasting on the Kanom Pang Na Moo (Bread with Minced Pork and Shrimp Topping), Pla Sam Rod (Fish Fillet with Special Sauce) and the Yum Moo Yang (Grilled Pork Salad), I did miss the hotness of the foods. Ambassador Ayudhaya immediately ordered the kitchen to bring the chili paste and a second bowl of Tom Yung Gong (Shrimp), my favorite since this soup has the primordial elements of good taste: sweet (prawn), sour (kaffir lime), spicy (coriander, lemon grass and galangal) and salty (nam pla or patis).

Perhaps, if I had met the Thai Ambassador earlier, he could have ordered his chefs to prepare my dream Thai dish, the Chor Ladda (dumplings with minced pork and prawn) colored blue by squeezing the juice of fresh flowers of the anchuan.