Chinese Food Served in Western Style

CEBU, Philippines – In China, it is considered barbaric to use knives at the table, so food is served in bite-size pieces; while in the West the diner uses the fork and knife to cut their food. Chinese restaurants serve food in communal plates or bowls which is shared by everyone at the table, and each diner picks food out of the plates using the service cutlery or the chopsticks.

Ice-cold water and soft drinks are not served at Chinese meals because it is said to spoil the digestion of hot foods. Rice is served as a filler, and eating too much rice implies that your host has not served sufficient food. In Shanghai one time, I tried to abide by Chinese etiquette in politely asking permission from our host for a bowl of rice and a bottle of coke because my companion needed to feel full and satisfied.

Last September 5, the international gourmet club in Cebu known as "La Chaine des Rotisseurs" held a Fellowship Dinner in Tsay Cheng Chinese Restaurant at the Grand Convention Center, along the city's Archbishop Reyes Avenue. The group, with headquarters in France, opened its branch in Cebu 20 years ago and has since set the standards of fine dining hereabouts. The Board of Directors had earlier held a preview on the dishes to be served, and it was decided that Western cutlery and wine glasses were to be available, including chopsticks so the guests could select which to use.

An eight-course set Chinese dinner was served Western style with individual plating for each diner and wines paired with each dish. Aperitifs were served with a sparkling wine, the "Corte Delle Calli Prosecco Superiore," while waiting for the other guests to arrive. As soon as all were seated, the Starter - Barbecued Peking Duck, Roast Pork Belly and Deep Fried Squid - was served with a rose wine, the "Domaine Mas Des Lavandes Mediterranee 2012."

Second course was the Double-boiled Black Chicken Soup with Ginseng, paired with red wine, the "Comte Pallatin Crozes Hermitage." Chinese varieties of chicken have black meat and are said to have "medicinal properties." Our local version of chicken with black meat is called "patani." Like many Chinese medicines, ginseng has a slight bitter taste to be tempered with the nourishing chicken broth.

Steamed Red Grouper Fillets with Kimwa Ham on Glass Noodles, Chiu Chow Style, was served for the third course with a white wine, the "Jean Victor Shultz Sylvaner 2010." Kimwa Ham is a bit salty so the fish fillet had to be bland and the two had to be eaten together like sandwich in order to complement each other.

The fourth Course was Braised Japanese Dried Scallops with Bailing Mushroom, Sea Moss in Abalone Sauce. I always thought that fresh seafood had a better taste but I realized that some foods have to be dried to concentrate its flavors like scallops. Bai-Ling Mushroom is said to be the new star of edible mushrooms because it looks like the highly-prized abalone.

Angus Beef Slices with Sweet Bell Peppers was the last course before dessert. It was paired with a red wine, the "Cellier des Princes Gigondas," a French blend of Grenache, Syrah and Mourvedre (I will expound on its merits in later articles because I was not actually able to taste it). In fact, I was drinking, excuse me, good old plain water the whole night because I had taken antibiotics and I had to complete the whole regimen because of fear of drug resistance.

Dessert was Tiramisu and Mixed Fruits on Brandy Snaps Basket with "Monbazillac 2011." The Board decided to serve Western desserts because Chinese desserts usually pale in comparison.