CEBU, Philippines - They say that one of the secrets of Chinese cuisine's success in the culinary scene is its being adventurous - in terms of taste and ingredients. Yes, perhaps Chinese cooking is pretty simple - steamed, sautéd, fried, or broiled even - but rarely would one encounter such fancy procedures which, for all we know, may have little or no effect on the taste of the dish.
Chinese cooking, and Chinese food, for that matter, is about eating, which means more focus on taste and less on show. Although, when it comes to world-class and high end restaurants and properties, the show is all part of the experience that guests and patrons would pay for.
Case in point: Since our Kid Stuff Editor and Lifestyle Editorial Assistant, Jen Vega, introduced to us Mingnan, a hole-in-the-wall Chinese restaurant near the historic Basilica Minore del Sto. Niño, a few of us always try to spend time walking to the restaurant from the office and then waiting on a long queue just so we could enjoy their honest to goodness home-cooked Chinese meals. Not to mention that their food is quite affordable, at P50 for two viands over a generous serving of rice.
A few months back, Radisson Blu Hotel Cebu introduced to the Cebuanos their three main-stay Chinese chefs, who'll be adding authenticity to Feria's Chinese spread. Feria is Latin for "free day" and has evolved to mean feasts. It is a day of celebration and that is exactly what this property's restaurant is about, celebrations for families and friends.
And with Chinese food synonymous to family, what better food to serve during celebrations than Chinese culinary treasures, which is exactly the reason why Radisson Blu Cebu's Feria chose to strengthen its Chinese arsenal to include Chefs Peter Yeung Siu Man, Eric Zeng Zi Liang, and Li Baojiang. One could safely say that only at Radisson Blu would you have the experience of enjoying authentic Chinese food prepared by specialists.
Each of these chefs specializes on a particular cuisine, considering the many regional flavors of Chinese food. Of course, we first have to realize and go beyond the expectation that Chinese food is about siomai or dimsum.
Chef Peter is from Hong Kong and has been cooking Chinese food for the Chinese for 24 years. Chef Eric, on the other hand, specializes on dimsum, and with his jovial personality added to his culinary prowess, one could not help but be tempted in trying his colorful and beautiful creations. And then there's Chef Li, who has brought the art of noodle making coupled with excellent showmanship here in Cebu. Well, I have to admit that more than the taste of freshly made noodles, I was more intrigued on the chef's dexterity and strength, pulling and throwing what used to be a mound of dough into strips of smoothly fine noodles.
Chinese food, whether coming from a humble diner or a fancy restaurant, will always have a place in every food lovers' heart. It's not just about presentation, and surely it's also not because of its weirdness. Somehow, its taste is universal and always, there is a feeling of family that makes Chinese food, comfort food.