MANILA -- Marco Polo Ortigas Manila's premier Chinese restaurant, Lung Hin has added a slew of new dishes in time for the Chinese New Year.
The award-winning Cantonese restaurant promises new innovative dishes with the same premium quality it is known for. Executive chef Terry Lai, who has an extensive experience in the restaurant and hotel industry in China and Hong Kong, created unique dishes that are still rooted in Cantonese cuisine.
In 2016, the restaurant was awarded as one of the most oustanding Chinese restaurants outside of China at the China Hotel Industry Goldern Horse awards.
One of the new dishes on the menu is the Peking duck with osmanthus jelly on a potato chip.
This hors d'oeuvre uses a slice of roast Peking duck on a square of osmanthus (a flower used to flavor teas and food) jelly on a piece of crisp potato chip. The jelly acts like a mint gel, adding a fresh flavor to the duck.
Another is the pan-fried grouper fillet with truffle oil and sugar peas. It's a no-fuss breaded fish fillet dish with an additional flavor kick from the truffle oil.
Then there are the more traditional dishes like the steamed shrimp dumplings with gold leaf and the sauteed tiger shrimp ball in supreme chicken stock.
A Cantonese meal is not complete without a bowl of meticulously made soup. The double-boiled chicken with red dates and wolfberry soup is very traditional when it comes to technique and flavors.
Also, the pan-fried crispy egg noddle with prawn balls and minced pork is a new variation of a classic stir-fry noodle dish.
On the other hand, the braised South African abalone with Hong Kong dried sausage and waxed meat fried rice is one of its more luxurious dishes. Abalone, known for its expensive price tag, is a perfect fit for a Chinese New Year meal celebration.
Speaking of the coming Lunar New Year, Lung Hin also offers celebratory and symbolic dishes traditionally served in Cantonese cuisine. One is the yu sheng or the prosperity toss. Yu sheng is a salad served in the beginning of the meal.
Lung Hin's salmon yu sheng uses raw salmon, fresh and pickled vegetables, crispy fried wonton wrappers, peanuts, and sesame seeds, tossed in a sweet and tart plum sauce.
The idea behind the toss is each person on the table helps toss the salad. The higher the toss the more luck one gets.
A Chinese New Year meal is not over until the nian gao is served. Popularly known as tikoy, the restaurant offers several flavors including the fish-shaped Double Happinese Koi Nian Gao in two flavors, orange and coconut. There's also the traditional round nian gao with choice between ube or brown sugar flavors.