{"id":293087,"date":"2019-02-04T06:06:56","date_gmt":"2019-02-03T20:06:56","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=293087"},"modified":"2019-02-04T06:06:56","modified_gmt":"2019-02-03T20:06:56","slug":"lunar-new-year-at-the-hyatt","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/lunar-new-year-at-the-hyatt\/","title":{"rendered":"Lunar New Year at the Hyatt"},"content":{"rendered":"
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From left: Hyatt Chinese sales manager Mei Demapan, Hyatt chef Shawn Lee, chef Eric Ni from Andaz Xintiandi in Shanghai, China, Hyatt executive chef Gabrielle Colombo, and Hyatt chef Zen Tomokane. (Bea Cabrera)<\/figcaption><\/figure>\n

Hyatt Regency Saipan welcomes the Year of the Pig this week with a special menu prepared by a visiting chef from the Andaz Xintiandi, a Hyatt boutique hotel in Shanghai, China.<\/p>\n

Kili Caf\u00e9 & Terrace will be open from 6pm to 9pm on Feb. 4-6, Monday to Wednesday, to highlight the best dishes of Chef Eric Ni.<\/p>\n

Ni will prepare \u201cShanghainese cuisine\u201d with a modern twist, in hopes of offering the most authentic Chinese New Year experience. His food will showcase traditional food eaten by families in China during this celebration.<\/p>\n

\u201cThe array of dishes that I will cook are the same dishes served by Chinese families in China to celebrate the new year. \u2026The different dishes coming together\u2026represents families reuniting for this special occasion,\u201d he said. \u201cI hope everyone will enjoy this special food and flavors that I brought all the way from Shanghai.\u201d<\/p>\n

Finding the correct ingredients here on Saipan was a challenge but Ni rose to the challenge, saying his favorite dishes on the menu involves shrimps. \u201cThe shrimps are very fresh and Hyatt chef Shawn Lee helped me in many ways, concocting the special sauces so its is very tasty and special.\u201d<\/p>\n

He describes Shanghai dishes as less spicy and salty. \u201cIn every dish, I make sure the natural flavor is preserved and come out, ensuring a light taste that will appeal to anyone,\u201d Ni said. \u201cIt is my first time on Saipan and the experience inspires me a lot\u2026and I hope to translate that inspiration to the dishes that I will prepare.\u201d<\/p>\n

According to Hyatt Chinese sales manager Mei Demapan, the new year celebration is also a celebration of families coming together. \u201cMore than Christmas, the Lunar New Year is the one really anticipated in China. This is a time for family members who work in the city to come back to their hometowns and be with their families,\u201d she said.<\/p>\n

\u201cIn the same way, we hope to bring families on Saipan together to enjoy the celebration and hope for good things to come in the new year,\u201d she added.<\/p>\n

Demapan said that different menus will be served on the three nights of the Lunar New Year celebration. \u201cFor every night, different dishes will be served. In a way, our guests can come every night and still experience something new every time.\u201d she said.<\/p>\n

A traditional lion dance will be performed by the Chinese Association of Saipan at the Hyatt lobby to greet and welcome guests and paper lanterns will be displayed on tables to complete the Lunar New Year ambiance.<\/p>\n

Hyatt assistant marketing communications manager Claudine Camacho encourages everyone to book reservations at 234-1234. Dinner price is at $60 per person and $40 for Club at the Hyatt members.<\/p>\n

The Lunar New Year falls on Feb. 5 this year. It is believed to bring stability in wealth and health.<\/p>\n

This is Hyatt\u2019s fifth year of celebrating what is considered China\u2019s most important festival, the Lunar New Year, which, according to the Chinese calendar, is the start of the new moon.<\/p>\n

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A sample of four kinds of cold cuts that includes shrimp, braised beef, jellyfish, and fried carp. (Bea Cabrera)<\/figcaption><\/figure>\n
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The Crispy King Prawn will captivate you with its sweet and chili sauce, one of the main entrees at the 2019 Lunar New Year celebration of the Hyatt Regency Saipan. (Bea Cabrera)<\/figcaption><\/figure>\n
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The desserts will be composed of Hyatt’s well-known mango pudding, chocolate sesame ball and vanilla ice cream. (Bea Cabrera)<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Hyatt Regency Saipan welcomes the Year of the Pig this week with a special menu…<\/p>\n","protected":false},"author":30,"featured_media":293088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[2164],"class_list":["post-293087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business","tag-lunar-new-year"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/293087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=293087"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/293087\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/293088"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=293087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=293087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=293087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}