EVERY year, the trend is always revolving included in the culinary field. In Lunar menu offerings, the trend in 2012 led to the treasure pot.
"In Asian countries the trend is the food served in a treasure pot, from Malaysia, Hong Kong, China, Japan, Korea and so on," said Chef Loong Foong Wai as Executive Chef Signatures Restaurant, Hotel Indonesia Kempinski.
According to him, treasure pots usually served by the restaurant when the country is the Lunar New Year arrives. Whereas in countries other than Indonesia, treasure pots can be served on weekdays alias instead of only when the Lunar New Year.
"The uniqueness of the treasure pot so it is a container made of clay so that when the container is no heat, heat content in foods will be maintained," he explained.
Essentially, many foods can be served with a pot. As the name suggests, "treasure" which means "treasure trove", then there is the combination of food in it. All presented in an attractive appearance does not eliminate the nutrient content because it contains a source of protein and vegetables.
Not only that, treasure pots also have a special meaning when attached to food. "This form of food that makes a lot of treasure pots have meaning and philosophy that good for you, that everything we got and we try to be a blessing to many as the name suggests, treasure pots," he concluded.