Lung Hin, Marco Polo Ortigas Manila’s Cantonese restaurant gives us more reasons this year to indulge in a gastronomical journey that will transport us to Hong Kong through their new delectable offerings. Through the able hands of well-trained Chinese chefs spearheaded by Chinese Executive Chef, Lai Cheuk Kou, also fondly called as Chef Terry, diners can expect new addition to the flavorful authentic and traditional Cantonese dishes that Lung Hin is known for.
Having been awarded as one of the most outstanding Chinese restaurants outside of China at the 16th China Hotel Industry Golden Horse Award Gala, Lung Hin continue to prove that it deserve all the good reviews it has been getting since its opening.
I recently attended a Media preview of the new dishes at Lung Hin and it reminded me once again why in my opinion, I consider Lung Hin as one of the best Chinese restaurants here in Manila - and a personal favorite.
From its luxurious interior with amazing view, impeccable service, and its authentic Cantonese dishes presented in contemporary style, everything at Lung Hin I find well-worth raving about. As with everything on the menu, the new offerings at Lung Hin were meticulously screened and selected to assure that each will provide a fine experience to its diners.
Our luncheon was a mix of new dishes and classic favorites at Lung Hin. And since we are at the onset of a new year, we had the proverbial Yu Sheng also known as Prosperity Toss. There are different kinds of Yu Sheng, and we had at Lung Hin was Salmon Yu Sheng. Prosperity Toss is one of Chinese New year traditions that involves tossing of the Yu Sheng which symbolizes prosperity and good luck.
Then we had Steamed Shrimp Dumplings with Gold Leaf. There are variety of dim sum selections at Lung Hin but this is probably one of the crowd's favorite including mine. Plump and juicy to the bite, if you had this shrimp dumpling at Lung Hin, you will find it hard to love other shrimp dumplings elsewhere because this one is just perfect.
One of my favorites among the new well-defined menu selections at Lung Hin was the Peking Duck with Osmanthus Jelly on Potato Chip. The Peking duck skin in its glistening glory was impeccably crisp. The interplay of flavor among the distinct taste of the duck, the potato chips, as well as the jelly was pleasantly harmonious. While the texture was equally remarkable.
The Sauteed Tiger Shrimp Ball in Supreme Chicken Stock was a dish equally unforgettable. I am not being biased here despite the fact that I love shrimps especially those big ones to no end. What makes it lovely to my palate was the marriage of flavor between the stock and the distinct taste of the shrimp. It both reminded me of the flavors of the earth and the sea.
Warm and comforting, the Double Boiled Chicken with Red Dates and Wolfberry Soup was something one might crave for when its either cold or just hankering for something delicious and healthy. It has an interesting balance in flavor - sip and you'll be greeted with the savory taste of the chicken then be swayed suddenly by the distinct taste of dates and wolfberry. Try mashing the dates and mix it with the soup for unprecedented depth of flavor.
I will be very honest here and tell you that to this day, I am still dreaming of the Pan-Fried Grouper Fillet with Truffle Oil and Sugar Peas. And I am gonna be bold here and say that it was the best grouper dish I ever had in such a long time. the grouper fish was coated in crisp light batter that provides the crunchy texture that goes well with the delicate fish inside. This dish should not be missed when dining at Lung Hin.
Then we had Pan-Fried Crispy Egg Noodle with Prawn Ball and Minced Pork. I always have a big appreciation for noodle dishes and this one right here is one of those which I appreciate to high heavens. This can easily pass off as the usual fried noodle dish one may find in every Chinese restaurant there is, but its taste which screams good quality ingredients hinted of the passion poured upon preparing this dish.
Probably the main star of our luncheon was the Braised South African Abalone with Hong Kong Dried Sausage and Waxed Meat Fried Rice. This dish is part of the Exquisite Abalone Healthy Sea Special Promotion at Lung Hin that runs from January 22 to February 28, 2018. Other Exquisite Abalone Dishes available are Braised Whole Australian Abalone with Supreme Oyster Sauce and Braised Whole South African Dried abalone with Supreme Oyster Sauce. Something that should not be missed when you fancy this fine ingredient in the culinary world.
For the dessert we had the Pan-Fried Two Flavoured Chinese New Year Cake. This is essentially the well-loved Nian Gao or Glutinous Rice Cake. It is also a tradition to enjoy Nian Gao during Chinese New Year for good luck. Between the taro flavor and the brown sugar, I prefer the latter because it has that distinct sweetness that I like in my Nian Gao.
Nian Gao is believed to bring prosperity and a promise of better year. With that, Lung Hin invites everyone to avail of this symbolic delicacy from their stylish collection. Diners may choose between Double Happiness Koi Nian Gao (2pcs of nian gao in orange and coconut flavor at Php1,388) or the Traditional Round Nian Gao (1pc per box, flavors available are ube or brown sugar.) These are available only until February 21, 2018.
There are plenty of reasons to dine at Lung Hin of Marco Polo and these are just some of them. I will be posting another blog review of Lung Hin in the coming days so stay tuned for that. Meanwhile, I highly recommend you to visit Lung Hin and dine there with your loved ones. The new dishes are not to be missed.
Lung Hin
44th flr. of Marco Polo Ortigas, Manila
Meralco Avenue and Sapphire Street,
Ortigas Centre, Pasig City, 1600,
Philippines
Tel. (+632) 720 7777
Email: restaurant.mnl@marcoolohotels.com
Email: manila@marcopolohotels.com
Facebook: @MarcoPoloOrtigasManila
Instagram: @MarcoPoloOrtigasManila
