New Chinese Restaurant Opens in Bayside

Thousands of firecrackers exploded the usual afternoon calm as a new Chinese restaurant opened in Bayside, widening the eyes and deafening the ears of the whole neighborhood.

King's Pavillion, serving both Cantonese and Szechuan cuisine, held a traditional Buddhist ceremony, which was filled with symbols representing luck and prosperity.

Two tables were placed outside the restaurant, filled with oranges, a full-bodied roasted pig, two uncooked chickens and a number of rice cakes.

Both tables were covered with a red tablecloth to symbolized good fortune. Also, a lettuce head was hung from the awning, representing prosperity.

On the table with the oranges was a glass covered with red crepe paper. Two red candles were lit, poked through the red paper and placed inside the glass.

Everyone connected with the restaurant, including the children, lit sticks of incense and similarly placed them alongside the candles.

Next, three tiny red cups of wine were spilled onto the sidewalk in from of the restaurant. These little glasses were refilled and spilled over and over again, as each member of the ceremony repeated the task.

Nia Wang, the restaurant's manager, said that the spilling of the wine symbolizes respect for Buddha. Symbolically, Buddha enjoyed the wine first, and only after could any mortals drink it themselves.

With the incense burning, a thick ten-foot long chain of fireworks were tied together and suspended from the second floor of the restaurant. The fireworks were suddenly lit and boomed into the Bayside air.

Then, five dancers from the Wing Hong Zip Dance school exploded into a costumed cavort. Wearing a dragon outfit, their feet moved in time to the ancient rhythm of the firecrackers. The traditional Buddhist dance were to insure the success of the restaurant.

The dancers were Harry Lau, Francis Lam, William Kwok, Shahzod and John Gnow.

A crowd of onlookers enjoyed the ceremony, which lasted more than half-hour, although they seemed to be bothered by the noisy fireworks.

An annoyance quickly vanished when all were invited inside fore a free smorgashbord sampling of many fine dishes the restaurant plans to serve. The free food and hospitality was available from 1-5 p.m.

One of the restaurant owners, Tommy Tom, said he opened the restaurant in Bayside (on the former site of The Assembly and The Bayside Mansion) because he liked Bayside.

"The people like Chinese food. Here they will find a fancy atmosphere and delicious food at reasonable prices," he added.