Enjoy a nine-course meal at Marco Polo Ortigas with 'Cantonese Anew' at Lung Hin

Lung Hin, one of Marco Polo Manila's well-renowned restaurants located in the heart of the Ortigas Business District, is currently offering its guests with a majestic and sumptuous feast that's fit for the upcoming Chinese New Year celebrations this week. 

The special 9-course menu is specially curated by their new Chinese executive Chef Lai Cheuk Kou, who has been working behind the kitchens for 36 years and counting, and it was an amazing experience to have tasted his culinary creations when I attended the preview a few weeks ago.

Treat your family at this impressive location wherein you can enjoy the highly coveted menu while you look over the skyline of Manila East.

Of course, what is a visit to Marco Polo Manila without a good drink? This Earl Grey Iced Tea remains their signature refreshment as we waited for the festivities to commence.

Marco Polo's Signature Earl Grey Iced Tea
The Prosperity Toss has long been a tradition for those celebrating in China, with different versions emerging over the last few decades in parts of Malaysia, Singapore and The Philippines. They say that the higher you toss, the more bountiful your year will be.

Salmon Yu Sheng

Salmon Yu Sheng Prosperity Toss
And all I can say was that the preview alone has made me and everyone else so bountiful indeed, especially our tummies! Think like having a lauriat with only in smaller, more defined portions.

Peking Duck with Osmanthus Jelly on Potato Chip
The flavors and textures of each course was amazing. The Peking Duck and the Abalone was simply exquisite.

Steamed Shrimp Dumplings with Gold Leaf
The Steamed Shrimp with Dumplings was made even more over-the-top with the addition of gold leaves, and we didn't get tired of it when the same meat was used as a focal point served with a thick and intense chicken stock. It was literally like liquid gold.

Sauteed Tiger Shrimp Ball in Supreme Chicken Stock

Double-Boiled Chicken with Red Dates and Wolfberry Soup
Both the Chicken and Fish Courses were utterly satisfying. The preparations and plating were non-traditional, but you can tell that the flavors and ingredients are really inspired by Cantonese cuisine.

Pan-Fried Grouper Fillet with Truffle Oil and Sugar Peas

Pan-Fried Crispy Egg Noodle with Prawn Ball and Minced Pork
Noodles will always be a part of Chinese cuisine as well - and we Filipinos have long been accustomed to it (according to Filipino-Chinese tradition, eating noodles is said to give us a longer life).

Braised South African Abalone with Hong Kong Dried Sausage and Waxed Meat Fried Rice
Lung Hin's Exquisite Abalone 

Much like Peking Duck, Abalone is considered a prized and premium ingredient and you can only experience high-quality and well-prepared abalone only at Lung Hin. along with their other signature dishes for a unique dining experience, just like what we had during the preview. It was perfectly tender and smothered in a savory sauce with Hong Kong Dried Sausage. 

The Abalone at Lung Hin is available in the said preparation for 12pax at Php3288 per piece. Other lavish abalone preparations include the Braised Whole Australian Abalone with Supreme Oyster Sauce in 6pax at Php1200 per piece, and the Braised Whole South African Dried Abalone with Supreme Oyster Sauce for 12pax at Php2088 per piece

Pan-Fried Two Flavoured Chinese New Year Cake

For dessert, we had glutinous rice cakes which said to bring prosperity and abundance all throughout the year. Take note, Lung Hin's Nian Gao will be available unti February 212018 in a variety of flavors and special packages. 

Choose between the Double Happiness Koi Nian Gao with both Orange and Coconut at Php1388 and the traditional Round Nian Gaoin Ube or Brown Sugar Flavors for P 988 per box. 

Lung Hin is located at the 44th Floor of Marco Polo Ortigas Manila, Meralco Avenue and Sapphire Street, Ortigas Centre, Pasig City, Metro Manila or call (632) 720-7777 for inquiries and reservations. 

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Disclosure: All views expressed in this article are from the author.

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