FIT FOR AN EMPEROR

Some months ago, I partook in a meal that was fit for a Chinese emperor. It involved 10 courses without the mandatory fried rice or noodles so associated with Chinese cuisine.

The experience was in a rather small culinary school in Manila. Set in it’s dinning room with two tables and full crimson red carpet typical of Chinese restaurants. But if you were looking for ambiance normally found it wasn’t there nor the waiters in black pants with colored vests. It was just all about the food.

I apologize but it seems there are only 7 images instead of the 10. I must have been too mesmerized by the gastronomic experience and forgot to shoot the other courses. Sometimes, the palette is just more important than the photography.

All photographs were captured with the Canon EF 50mm 1.8 II– the best bang for the buck in Canon’s lens line up and a great all around prime offering.

Deep fried prawn balls stuffed with quail eggs.

Deep fried prawn balls stuffed with quail eggs.

After the appetizer, the soup.

After the appetizer, a thick soup with bean sprout.

Third course of radish with scallops to cleanse the palette.

Third course was a refreshing radish with scallops in the middle and moss garnish to cleanse the palette.

Perfect sea cucumber and broccoli with superior sauce.

Perfect sea cucumber and broccoli with superior sauce.

The original, the rich but light to the taste, egg foo yung.

The original, the rich but light to the taste, egg foo yung.

A lightly fried pork belly dish with preserved black oysters and mustard greens all topped off with superior sauce.

A killer braised belly of pork with preserved black oysters and mustard greens all topped off with superior sauce.

Finally dessert, almond pastry with a sweet yellow bean paste.

Finally dessert, almond pastry with a sweet yellow bean paste.