A CHINESE BANQUET.

Rangitikei Advocate and Manawatu Argus, Volume XXXIII, Issue 9095, 14 March 1908, Page 2

A CHINESE BANQUET.

—„ » Evidently the Commonwealth chronicler, who writes so engagingly to render for ns details of a Chinese banquet given in Sydney a few evenings ago, most have swallowed his “White Australia’’ principles with the last delicious drop of bird’s nest soup provided for the delectation of himself and the other guests. The occasion was the Honouring of Mr Thomas Ling, Chinese Oommissione'f, at the rooms of the Lin Yek Tong, Chinese Chamber of Commerce. In addition to Captain Green and other obviously European personages, gentlemen named Sun Johnson, Sun Quong Hing, Lee Chung, Kai Lup, Den Sin, and Jit Sin were present, to say nothing of Messrs Yee Chuck Chong and Pong Bong. But, to'dur muttons —or, rather, to those of the faithful witness who has called us in fancy to the feast. The banquet clearly was on an elaborate scale, and strictly according to Chinese custom. “With what it started the mighty Caucasian could not tell, but it ended up with oysters. Whether or not he did the correct thing he did not know. Altogether, the courses numbered 18.” As a preface there were homeopathic doses of duck. Then followed an exciting chapter of pigeons, fish, sharks’ fins, birds’ nests, ordinary eggs “mellowed,” we are told, “when Captain Cook was a boy”, ginger, and a fanfare of culinary mysteries, everything being eaten with chopsticks. The European guests appear to have made poor play with the primitive implements, and many sighed for the homely knife and fork. However, it is related that after two hours’ trying, “everybody was able to get enough to eat and drink,” though we may pardonably entertain a decided doubt to whether chop sticks were utilised to render first aid in the assimilation of the liquid _ refreshments, as would seem to bo implied.