A Chinese Monk’s tale
January 12, 2006 | 12:00am
Sometime in the year 270, a boy chose to give up all his possessions and live a life of solitude. That day, monasticism was born and, since then, monks have been devoting themselves to serving the lord through worship and rigorous self-denial.
Today, you can find them serving lunch and dinner at Chinese Monk, a restaurant at the Power Plant Mall with an interesting mix of dim sum and Chinese dishes not usually found in local establishments.
The waiters, who dress like monks in red robes and wooden beads, certainly don’t live the same ascetic lifestyle as their similarly-dressed predecessors. Required to shave their heads, the staff provides Chinese Monk with an ambience unlike any other.
"It’s part of the look," says managing director Albert Alavera, "and it doesn’t hurt sanitation-wise." Alavera, who trained in a culinary school in Singapore and went on to learn on-staff at a Chinese restaurant in Florida, says, "The Chinese believe that monks are the most disciplined on earth. They live to serve, which, I like to think, are qualities of our employees."
Having worked under the auspices of foreign chefs, Alavera felt that, in order for the restaurant to have a leg up on the competition, it needed dishes that were a big part of their culture’s culinary background but weren’t available at other local establishments. After all, when every other Chinese eatery on the block has sweet and sour chicken and congee on the menu, it does leave the palate wanting a little bit more.
"You can request dishes," he says, "if the ingredients are available." That’s not necessary as there are many dishes to choose from. The oriental spare ribs are surprisingly tender, baked for hours after being marinated in garlic, hoisin, ginger, light soy sauce, and honey. The Four Season Salad provides a fresh contrast to the meat dishes. An appetizer, it’s made with bean sprouts, green and red bell peppers, and carrots. Lightly blanched to keep the vegetables crisp and the colors vibrant, it’s a healthy dish – unlike so many Chinese dishes being served which are drenched in oil or fat. Except for a light oriental dressing, there is no oil. Toss in a few sesame seeds and you’ve got a dish not unlike the kind being pursued by maniacal health junkies.
"Our food is not traditional," adds Alavera. "It’s gourmet. Everything is cooked from scratch." He claims no bottled seasonings are used in any of the dishes, which means you don’t get the dreaded MSG headache that often comes after a hearty meal at a Chinese restaurant.
Aside from the usual fried rice and noodle dish, there’s kung pao chicken, made with chicken marinated in a variety of seasonings and Hunan sauce that’s slightly spicy then dressed with crisp snow peas, so fresh you hear a crunch each time you bite, bell peppers and carrots. Seafood dishes like shrimp foo yung is simple and hearty. It’s lightly stir- fried with eggs and carrots. Even the crispy noodles with seafood are covered with large pieces of shrimp, squid and fish.
For dessert, there’s mango sago, cooked in fresh mango – "not concentrate," Alavera says. The banana roll, while not strictly Chinese in origin, is quite delicious. Ripe banana mash, seasoned with cinnamon, is placed in an egg roll (the obligatory Chinese element) and then deep-fried. Served with generous scoops of ice cream and drizzled with caramel, it’s a delightful way to end a meal that’s bound to leave you happy and sated. Even a monk, trained in a life of asceticism, can appreciate that.
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