A few jaded Manilans like me need to have a good reason to go all the way to the Ortigas Business District. And last week, my reason was to dine at the award-winning Cantonese restaurant of the Marco Polo hotel, Lung Hin.
Located on the hotel’s 44th floor, Lung Hin is all about sleek,tasteful interiors. And several window seats even afford one the enviable view of the Metro Manila skyline.
Our friend, Marco Polo Ortigas Manila’s Director of Marketing Communications Judith Los Baños ,invited us to an intimate lunch to celebrate two things: Lung Hin’s recognition as one of the most outstanding Chinese restaurants outside of China in the 16th China Hotel Industry Golden Horse Awards, as well as the coming on board of the resto’s new Executive Chef Leung “Ken” Chi Kwan.
Say hello to Chef Ken…
As they say, the proof of the pudding is in the eating. That day, we got a live taste of Chef Ken’s cooking and just what makes Lung Hin stand out in a sea of Chinese restos in the metro.
My vegetarian friends will surely love this salad made up of shredded taro, cabbage and carrots then crowned with crisp, breaded seaweed and deep-fried crispy tofu. It was a combination of silky and crunchy, with a hint of the delectable sesame dressing.
Then we had the Spinach seafood soup which is often found in Chinese restos….
Talk about healthy eating, this poached live garoupa with mushrooms is testament to that. The purity in the taste of the fish really makes one appreciate the bounty of the sea. A real pescetarian delight.
The menu said this was ‘Stir-Fried Crystal Prawns.” But I certainly didn’t any greasiness from frying. The prawns were all about freshness and succulence – definitely a must-try when you’re in Lung Hin.
The Fookian Misua was also served, perhaps as a rice substitute. But it seems most of us were more accustomed to pairing our food with the rice 🙂
Ham and vegetables in superior broth. I loved the smokiness of the ham which gave this dish a distinct flavor.
The deep-fried bean curd leek rolls was my absolute favorite, maybe because I love my spring rolls. I was addicted to this that I finished several slices, and was figuring out how to recreate this in my kitchen. Tasty and addicting, if you ask me. Best paired with XO chili sauce.
Those who love a variation of sweet and sour pork will surely delight in Lung Hin’s deep-fried spare ribs with black vinegar sauce. You guessed it: it tastes as good as it looks…
I cleansed my palate with the resto’s refreshing Mango Kiwi drink…
Before I knew it, desserts were served. Capping our meal worth remembering were this buchi and some divine-tasting coconut mango jelly.
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