Like a phoenix

MANILA, Philippines - Right after the launch of Samsung’s thinnest notebook, a dozen of fashion’s denizens trooped to the Mandarin Oriental Manila’s Tin Hau Chinese restaurant to feast over style stories, success tales and industry happenings. There’s nothing like a bountiful lauriat to mark each milestone in life.

Each day is filled with life’s little blessings. It’s always nice to gather a couple of friends to be able to celebrate it. Brag all you want, your friends have no choice but to be all ears. Rajo Laurel just finished launching his men’s line, Mond Gutierrez’ creative consultation for teleserye Captain Barbell is about to be launched, Maxene Magalona’s afternoon soap is enjoying the highest ratings in that category, Jenni Epperson is sharing the high of blogging and giving away things on her Twitter, Divine Lee didn’t realize she had that many fans in Cebu, and so on. Each one present has had highs and lows, but like phoenixes, they always choose to rise up.

Incidentally, ”phoenix” was the name of the set menu I personally chose for that night’s dinner. Being an amalgamation of glitzbiz personalities, the table was the rowdiest, unbefitting of a proper Chinese restaurant, where everyone is quiet and reserved. Tin Hau Chinese restaurant became Tin Hau Chinoise Club, good thing the manager Richard Hong and his efficient staff were more than helpful — they were courteous, service was top-notch and food was delectable, to say the least.

Credit goes to the young GM Mark Bradford, whose soft-spoken demeanor has taken the property to new heights, slowly but surely. Charisse Chuidian is an institution in hotel PR, her sincerity always shines through. Chico Angeles has given the hotel a level up in terms of F&B and service and Javi Berenguer-Testa always makes you feel at home, no matter what time of the day... or night.

When it comes to the hospitality industry, as with dinner parties, no matter how spontaneously planned, people really make the difference.

Set Menu Phoenix

• Suckling pig, Peking duck and Chinese barbecue combination platter

• Braised shark’s fin soup with fish maw, dried scallops and crab meat, Chao Zhou style

• Wok fried tiger prawn with Chef’s special sauce with baked green mussels and curry paste

• Steamed live garoupa with minced pork and mei cai in soy sauce

• Wok fried beef tenderloin dice with black pepper in red wine sauce

• Steamed crab with minced garlic and vermicelli

• Braised sea cucumber, top shell and bailing mushrooms on green vegetables in oyster sauce

• Fragrant fried rice with Chinese sausage and chicken wrapped in lotus leaf

• Double boiled pear in tangerine tea

• Deep fried glutinous rice ball filled with ice cream and black sesame paste Masachi coated with ground peanuts