After his transaction, client asked for my colleague’s name.
She answered, “Joan po.”
(She was being respectful and answered with “po”)
He said, “Ha? Chinese ka?”
(He thought “Po” was her Surname.)
She said, “Joan lang.”
(She meant her name was only “Joan”.)
He said, “Joan Lang? Chinese ka?”
(He now thought her Surname was “Lang”.)
She said, again and again, “Joan lang” “Joan lang” until he finally got it!
While this was happening, I was already secretly laughing inside. And Ems, another colleague, was bowing down to hide because she can’t contain her laugh anymore. Of course, we couldn’t let client see us laughing about him.
When the client wasn’t around anymore, Ems joked that Joan should have answered and told him that her name was “Joan Po Lang!”
In this post, I want to talk about the importance of the maternity leave SSS provides for its female members after giving birth. 60 days for normal delivery and 78 days for C-Section.
For both baby number 1 and number 2, I had a C-Section, so that automatically gave me 78 calendar days of maternity leave each. Being a member entitles me that. Another benefit is also being paid for the whole duration of the maternity leave, which is advanced by the company or the bank that I work for. All I need to do is submit the required documents on time.
For a mom like me, this 78 days is very important. In this period, I recover from giving birth or from the operation. I regain my strength so I can take care of my newborn, which is no easy feat especially when you just underwent a major operation. Aside from taking care of the baby, I need to take care of myself and my husband also. And if you are a second time mother, you also need to take care of your firstborn. Supermom, is that you?
Being a breastfeeding mom, this is also the time I establish the bond between me and the baby. Nursing as often as we could, all day and night we’re together. Not only do I have to feed the baby and make him gain weight. I also need to increase my milk supply so that I can store some milk before I go back to work, which is what I did.
And now, my 78 days is almost up. On Monday, I will be going back to work. Everything will change. Adjustments need to be made again.
In my previous post, I have mentioned that our company is hosting private dinners for valued clients. Like the one I had with Inagiku, here’s another experience I might remember for the rest of my life. Just last night, I had a great dinner at the Shang Palace, a Chinese restaurant located at the 2nd floor of Makati Shangri-La Hotel.
For this night though, since there were a few groups of clients and their families, we didn’t join them for dinner anymore. Instead, together with my Branch Head and an Officer from the Head Office, we had our own private dinner just outside the VIP Rooms.
Here’s how the Shang Palace VIP Room looked like.
And here’s how their table setting looked like. Gold Plated plate. Wine Glasses and complete cutlery.
Same drink list from the previous dinner at Inagiku. But since this is a different resto, there’s a different Menu.
For a closer look at the Menu
First of the list was the appetizer, Chilled Sliced Lobster with Fresh Fruits Salad and Fried Taro Puff. One will just have to read the name of what’s to be served, and you’ll be drooling already. There were a few slices of lobster on top of the fruit salad. On the side was the fried taro puff. The taro puff was crisp on the outside and so soft on the inside. The fruits and the slices of lobster matched perfectly. Can you spell yumminess? And it’s just the appetizer / salad!
When eating at a Chinese restaurant or a Chinese event at that, the soup will never be missed out. It’s like part of the whole lauriat meal. This soup is a mixture of different types of mushrooms, dried scallops (both of which are staple of chinese cuisines), some asparagus and of course, fish lip. Oops, before you react, it isn’t literally the lip of the fish. It’s a part of the fish where all the vitamins are located. So when you eat that part, you’re getting all the nutrition from the fish.
Just the salad and the soup made me so full already. However, we’re not about to stop there. This is, after all, a SET dinner. So let’s continue. Up next is one of the 3 main courses, Stew Pork Ribs in “Mosiak” Style. I’m not so sure about this “Mosiak” Style, I tried to search it on the Internet, but I didn’t get any hits at all. Maybe, this is the Chef’s own style of cooking. Since the pork ribs was stewed, the meat was already very succulent. It has this melt on your mouth feel. The sauce was kinda sweet tasting (but not too sweet). Maybe because almost half of the slab was mostly fats, the natural oil from the pork already mixed with the sauce. The mixed pickeles on top of it also made this kinda sour-y taste to complement the sweet taste.
After the very meaty experience comes another main course, this time a healthier choice. My favorite fish of all time, the Lapu Lapu. Again, the Chef cooked the fish in another style, the “mui choy” cantonese style. According to http://original-chinese-recipes.blogspot.com/2009/08/chinese-recipe-steamed-mui-choy-with.html, “Mui choy is preserved (pickled) chinese cabbage that has undergone a fermentation process. It is a traditional preparation method used to preserve food after the harvest for winter months and consumption at the later time. It is commonly used in braised dishes (such as pork belly) and other Chinese dishes.” “There are two types of Mui Choy, one is salted while the other one is sweetened…” I’m not so sure which of the 2 types the Chef used. All I remember is that the fish tasted really good.
After the fish, I was so full already that I had to take the next course home. The beef itself is a task to take, what more the sticky rice with some sausauges and mushrooms. I will have to ask my husband about the feedback on the food.
Since I didn’t consume the last of the 3 main courses, I was able to breathe for a while and get ready for dessert. There’s one problem though, the original dessert on the menu has some XO Liquor on it, take a look. I asked my boss how it tasted. It was yummy! Hmm.. too bad…
I asked the server who was gracious enough, to serve me another bowl of dessert. For a safe choice, I choose the Mango Sago. Fortunately, it was yummy too! The juice was made of Fresh Mango Shake and there were a lot of fresh fruits under the bowl, aside from the many many tapiocas floating!
Another night to remember, one to charge to experience. I thank my company for the opportunity. Not only was I able to taste great food and experience great service, I was also able to chitchat with some of our most valued clients, and on a more personal note.
If you’re looking for a Chinese restaurant, Shang Palace is definitely on top of my list! Never mind the bill to come, it’s definitely worth it!