MANILA, Philippines - I don?t usually accept engagements on Saturday nights, and if I do, I apologize for a protracted tardiness.

Now, here came the 15th anniversary bash of Shangri-La?s Mactan Island Resort and Spa last Oct. 18. The celebration started before 7 p.m., and about 400 merry-makers thronged to The Marquee.

I said I wouldn?t miss it, but that I?d be late. I made it a little after 9 p.m., when it seemed like the party would fizzle down but was actually sizzling.

Alma Mia Alfonso Garcia stopped in her tracks to bestow kisses on both my cheeks. Bobit and Jessica came bounding up, she collecting praise for sharing family recipes featured in the Shangri-La Mactan?s ongoing Filipino food fest. Joe Recio was at the doorway doffing a rakish hat.

Inside, at the center of the dancing crowd was Marguerite Lhuillier. On stage was general manager (GM) Raymond Bragg giving out awards.

Michel and Amparito Lhuillier were stand-outs in the crowd. So were their children Michael and Johanna Lhuillier. Bob and Susie Oliver were lovey-dovey as always. June Ugarte drew all eyes in her direction. So did Department of Tourism Director Dawn Roa with a shimmering tiara. Dashing as ever was Silkair?s Ajish Henry Morris.

Shangri-La Mactan?s HRD director Sheila Sepulveda loomed into view. Close by were PR director Mildred Amon and assistant Lesley Anne Tan, marketing director Mike Albaña, and newsgirls Mayen Tan and Honey Loop.

It?s most remarkable, commented Gustavian?s executive chef Dietmar Dietrich. From Cebu City?s top hotels had come GM Hans Hauri with wife Bo (Marco Polo) and Roy Abraham, who said the renovated Marriott Hotel adjacent to Ayala Center Cebu will have its re-launch bash on Dec. 10.

After an hour of intense partying, I hit the road home.

Hairy crabs

Shortly after, we were back at the Mactan Shangri-La for a luncheon to sample the legendary hairy crabs of Shanghai. Setting was Tea of Spring, the resort?s Chinese restaurant with accent on Cantonese contemporary cuisine.

Chef Kenny Yong explained that these crustaceans are also called mitten crabs for the dark patches of hair on their claws. They emerge from October to mid-February and are much prized for their creamy texture and taste.

They were available at Tea of Spring until yesterday, during lunch or dinner, cooked five ways.

First came the whole steamed crabs for us to crack open and flesh out the succulent roe and meat. A strong ginger tea, almost mauve in color, was obligatory at the end of the course. The rest of the four courses featured the shredded hairy crabs in roe soup, braised and strewn over broccoli, stewed with soft beancurd, and as topping to Hong Kong noodles.

While the meal was in progress, GM Raymond Bragg came to say ?Hi? as did director for sales Jed Arricivita, director for business development Myra Regner, assistant food and beverage director Julian Kow, and the resort?s executive chef Emmanuel Guemon.

For the rest of November, the celebration of fine Chinese cuisine continues at Tea of Spring. Two chefs from Shangri-La in Hubei are coming to showcase the exotic food from this Chinese region.