23 hours ago
9
Love, food and tradition were on full display on August 27 as Tiki Village at the Kapok Hotel celebrated the Qixi Festival—historically known as Chinese Valentine’s Day.
The romantic legend follows a Cowherd and a Weaver Girl separated by the Milky Way who refuse to let distance win, reuniting once a year via flocks of birds which form a passage across the stars. Observed on the seventh day of the seventh month of the lunar calendar, it commemorates devotion and connection.
With the height of Carnival weekend falling smack in the middle of February 14, Food and Beverage Operations Coordinator Annalies Chan decided to host a second celebration in August for the restaurant’s recently reinstalled monthly “Round the Table” series.
“I always said we would do a second Valentine’s,” Chan told Guardian Media during the event. “Qixi felt like a good fit.”
As guests settled into the glass-walled restaurant overlooking the capital, many started the evening with the house cocktails. The Kiskadee and the Scarlet Ibis were crisp and well-balanced—the kind of drinks that made finishing one feel like the natural reason to order another.
Under the guidance of chefs Charlie and Peter, the buffet featured an extensive line-up starting with foo young kai nap soup, appetisers like siu mai and crispy vegetarian spring rolls. The main course included fish fillet with spicy bean paste, garlic-roasted chicken, honey sesame pork, Chinese vegetables, Asian salad, jasmine rice and vegetable chow mein.
“Our Head Chef is from China,” Chan shared.
“Food carries a lot of symbolism in Chinese culture. Noodles, for example, represent longevity, while fish represents abundance or surplus. Fermented ingredients are very common and give dishes a lot of depth and flavour.”
Guests also munched on desserts infused with a touch of local. Classic sago on the sweet selection incorporated bits of coconut and Julie mango (a crowd pleaser), while the chilled fruit kebabs included fresh dragon fruit.
“We always curate our menus around what we think Trinis would enjoy, while still introducing more traditional Chinese dishes. Foo Young Kai Nap has a lighter, more delicate flavour than what Trinis may typically gravitate towards, but I’m always pleasantly surprised by how much our guests enjoy it.”
Patrons were also treated to captivating performances of a traditional Chinese Fan Dance and a White Mongolian Horse Dance. Several attendees arrived in authentic attire, while diners like Joy—who travelled from the Southland with her husband, Mervyn, to celebrate his birthday—told us a good time was had.
“He loves Chinese food and he is actually a pretty good chef,” she said, adding, “We are very multicultural and I felt he would’ve appreciated the ambience. The food was excellent. Service was good as usual.”
Chan noted that sharing meals holds significant meaning in Chinese tradition.
“Food is an unspoken language understood by all,” she shared. “People can come from completely different backgrounds and upbringings, yet it has a way of connecting us.”
Despite being promoted on a tight schedule, the Tiki Village team was thrilled with the evening’s turnout.
“It was nice seeing people fully embrace an event that we were so passionate about. It really was a great night, and we can’t wait to go all out for it next year.”
Opening its doors 66 years ago, Chan emphasised that keeping the “Round the Table” events accessible remains top priority for the restaurant, particularly since it had greatly benefited from businesses in the area over the decades.
“We don’t want people to think we are a place that only a certain group can come or afford,” said Chan.
“We try to keep our menus at an affordable price so anybody can enjoy our food. We want everybody to be able to have this special experience.”
English (US) ·