Literally meaning “Mix High” in Cantonese, “Lo Hei” is actually a raw fish salad eaten with a ceremony which is supposed to improve the luck and financial fortunes of all those who partake in the ritual. The contents of the dish are specially chosen for their auspicious sounds and alternate meanings in Chinese.

When the sauces and spices are added to the ingredients of the salad, a poetic limerick of auspicious incantations is uttered to magically enhance the potency of the dish. Every diner is then invited to mix all the ingredients of the salad together so that wealth is shared by all. The salad is ‘tossed’ high into the air so that greater heights of prosperity can be achieved. If the ingredients fall outside the dish, so much the better, as it is taken as a portent of future ‘overflowing of abundance’ for everyone on the table.

During this year’s “Lo Hei” dinner in the Golden Peony Restaurant at the Conrad Centennial Singapore, guests were treated to other specialty main courses including barbecued suckling pig stuffed with chicken rice, a specialty of Chinese Executive Chef Keung.

The BBQ suckling pig in Singapore is a dish where the quality is judged by the crispiness of the skin. It needs to have the mouth-feel of fresh potato crackers but with all the flavour of a young pig. Chef Keung’s master stroke is to combine this dish with chicken rice – another Singaporean specialty. The taste and the sublime mixture of the flavours were truly unique and special.

“Peng Cai” Treasure Pot is another meaningful dish eaten during festive occasions such as the Chinese New Year. The name and the ingredients signify reunion, harmony and auspiciousness. The Chinese character for “Pot” symbolizes wealth and so consuming this during the festive season ushers in good luck for all who take part in the dinner.

Ingredients include abalone, fish maw, sea cucumber, dried oyster, whole conpoy (dried scallop), roast pork belly, marinated meat balls, fresh scallops, prawns and Chinese cabbage. All are considered luxury ingredients which not only bring great flavour, but also great meaning to this dish.

There was certainly more than enough quantity for the 100 members and guests to eat, but the quality of the service and food was especially elevated since the General Manager of the hotel was one of our members. He attended the dinner with his lovely wife and his senior management staff.

As usual, our wonderful Chinese dishes were suitably lubricated by the best of French wines. Now that wines are being made in the Middle Kingdom, perhaps in the near future we will match the menu with wines from China.

David S W Jen
Chargé de Presse