‘It’s about joy, luck & prosperity!

There are at least six dishes on the table in the ornate home of Nelson Wang, foodie, (with a penchant for photography; not many know he’s a whiz with his camera too), and yet, laughs the amiable restaurateur, this is the tip of the proverbial ice-berg. “We have so much more at New Year.”

That is just days away now, and preparations have started in the Wang home. Like says Nelson, the special roast pork that is to be prepared for that day is already sitting raw and waiting in the refrigerator. To Chinese people, the New Year is the most important date on the Lunar calendar. “At an appointed hour at night or post midnight, we will light an agarbatti and welcome God into our homes and hearts,” reveals Nelson.

Table traditions
It’s a time for feasting with family and friends. One of the foremost items to be placed on the table, are little bonsai oranges that Nelson has brought into from his verandah, they symbolise happiness and prosperity.

Setting up the table with son Edward, he explains, “We must have suckling pig,
a whole white steamed fish with ginger-garlic sauce among other dishes.” 
Traditions add the real flavour to it all. To begin, little red packets of ‘good luck money’ are placed on the table, to be given to children. The fish ball soup (yu wan), explains Nelson, “must be served in a bowl with the fish meat in it, round-shaped. Eating this symbolises unity in the family.” The chicken must be presented with a head, tail and feet. “It symbolises completeness,” he adds. “And everything is served on a round table, as that is a metaphor for togetherness of a complete circle,” says Edward.

Different tastes
Chinese food is not known to be palate-pleasing for nothing. In the New Year dishes too, lie a medley of hues and tastes. While the soup is mild and the prawns in garlic – spicy, the pickled sweet and sour sauce accompanying the Chinese Garupa fish and the meat is delicious. “Dad makes this superb chicken, too, dressed in coriander,” says Edward.  Prawn crackers accompany the meal, along with a special Chinese wine. Then follows a dessert, which is a cookie made out of dough. “The recipe for it hasn’t changed in 100 years,” laughs Nelson.

New year, new plans
The mood is euphoric this time around as Nelson has another reason to celebrate. In a few months from now, food courts and malls in Mumbai will have his China Garden in a ‘fast-casual’ style. “I will call it Bombay Wang or Mr Wang,” he announces. For now, on Monday it will be time to say: ‘Chi fan le mei you?’ – or have you eaten yet? Happy New Year!