Nedy Tantoco and Patrick Jacinto welcome friends and family to the New Year’s Eve Celebration at the specially constructed tent pavilion at their sprawling garden.

MANILA, Philippines — Our visiting New Yorker daughter, Jackie quipped: “It’s like we’re transported back to that estate party at the Hampton’s,” referring to the strikingly elegant  New Year’s Eve Celebration of the endearingly quintessential hosts Nedy Tantoco and Patrick Jacinto.

Together with our youngest daughter, Liezl, who flew in from Tokyo for the holidays with children Keiji and Arisa, we were guests at Nedy and Patrick’s most awaited event.  Nedy said in her welcome remarks: “This is a night of family. I feel so happy that through the years, the New Year's Eve Party developed, so did families. We have celebrated with the same people but now they have grown and metamorphosed into a growing circle of their families. The Katigbaks, Endrigas, Jenteses, Tanchancos, Jacintos....even the Tantocos”.

At 8pm, the jet-set crowd gathered at the garden chapel of the Our Lady of Guadalupe for Mass.  De rigueur for cocktails were the Jamon Jabugo, Raclette with endless champagne. The black tie and formal gowned invitees filled up the tented pavilion, which was constructed at their sprawling Forbes Park residence, for this occasion.

The fabulous décor of clear glass balls all aglow in white and silver hung overhead, and was even more dazzling than the decorations at Rustan’s, of which Nedy heads, not to mention the kingdom of Stores Specialists, Inc. which she also rules. She gave out special awards, and great prizes, like Dom Perignon and Rustan’s and Stores Specialists’ bags.

Executive Chef Rene Ottlik of the Mandarin Oriental, Manila went all out to create a knockout dinner with visual impact, achieving aesthetic beauty and balance. The Salmon was plated alongside a standing egg shell, cracked open on top in a carefully executed design. One simply scoops the soft poached egg yolk, concocted with grain mustard honey foam and shallot soubise.

Dramatic too was the white chocolate sherbet, nestled atop an inverted cap of a dainty porcelain teapot, which emitted wisps of smoke.  The piece de resistance was Duck Leg Confit, with braised Swiss chard, Truffle infused jus and white polenta. Ana Tirol entertained us with a few numbers, and Master of Ceremonies Erick Hannikainen did the countdown to the dancing revelers. By midnight, the breathtaking fireworks were displayed, orchestrated by Patrick himself.