New beginnings at Waterfront Insular Hotel. The Chinese New Year didn’t only welcome the Year of the Pig, but a new chef as well. It called for a twin celebration.
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| At Waterfront Insular Hotel, Febraury 5 welcomes the Lunar New Year and a new executive chef |
To start the first day of the Lunar Calendar in an auspicious way, the new chef, Anthony Joseph “Nino” Ante III, curated a generous spread of Oriental cuisine at Café Uno. Featured was sumptuous six-station offering for the festive culinary fare.
Chef Nino graduated from the International School for Culinary Arts and Hotel Management. His profession took him to the USA, China and Canada working as Chef de Partie, Sous Chef, Head Chef, Banquet Chef or Executive Chef in various hotels like Sofitel, Hilton and JW Marriot. In the Philippines, he was the Executive Chef of Best Western Premier F1 in BGC.
For the Lunar Year lunch gathering with the Davao media, the chef highlighted 12 main courses which included signature special dishes like Salt and Pepper Squid and Kung Pao Chicken, among others, and a special carving station that featured Lechon Macau, Peking Duck and Pork Charsiu.
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| One of the featured carving, Lechon Macau |
No Chinese spread is complete without the Dim Sum station. The savories of Hakao and Shu Mai were sure favorites, and sweet delicacies of Buchi, a variety of Hopias, Tang Yuan, tikoy and mooncakes made ideal meal enders to the hearty meal.
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| Tang yuan, dessert made from balled glutinous rice flour with peanut filling serve with sweet syrup |
The Year of the Pig was welcomed in a grand way at Waterfront. With ta new chef onboard, the cuisine is something to watch out for this 2019.
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Email me at jinggoysalvador@yahoo.com
Also published in the SunStar Davao newspaper
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