Joyeaux Noel

The dessert spread could have been sufficient. White Sago in Malacca sugar; steamed nine layer cake; a large Australian fruit platter that had mangoes, grapes and more; Straits Chinese cassava pudding; the white top over green in a concoction literally called 'beautiful face", accentuating its over all smoothness; freshly baked curry puffs; and longans iced in jelly cubes from Singapore. We had more choices for high tea than in the Inter-Continental Sydney.

This was preceded by the mains that reflected the heritage of those who sat around the table. Fresh noodles swam around a prawn-based light spicy and tasteful soup in har mee, garnished by pork cuts, chili kangkong vegetables and prawn fillets. Glutinous rice had been boiled with two different types of fillings in the servings of chang, traditionally served in the Aussie mid-winter and associated with the Chinese Dragon Boat Festival. Indian pancakes prata were eaten dipped in a robust chicken curry cooked with well cooked potatoes. Succulent satay on skewers were enhanced by the accompanying gravy that evoked of more than lemon grass and marinade. For starters, I already had lightly toasted murugu, evoking of childhood memories with the Hindu Festival of Light. All were home made and a labour of love.

We did check out some lights in a neighbourhood on the way home. Christmas lights that is. It was also the eve of Hannukah and the night of the Winter Solstice in China, when the wholesomeness of life is symbolised in round little dough balls of various bright colours. These dough balls are made by all family members in unison around a table. It was a few more sleeps to Christmas.