MANILA -- You don’t have to jet-set to Hong Kong for some premium roasted goose.
Lung Hin at the Marco Polo Ortigas Manila is offering this Chinese classic a la carte or as part of a set meal until November 21.
Visiting chef Billy Cheung is spearheading this effort and diners are in for a real treat. The jolly Cheung, who was one of the pioneers who worked to bring the legendary Kam’s Roast Goose to Star Cruises back in 2014, proudly uses the same traditional methods used in Kam’s to the golden goose served in Lung Hin.
“It’s the first time Manila is served real roasted goose for the people,” Cheung boasts.
Quarter, half, or whole, the goose comes to the table sliced with crispy skin and silky meat. By itself with just a spoonful of the liquid drippings, the goose is already full of flavor. But with the addition of a dollop (or two) of its accompanying plum sauce, it becomes even better. Surprisingly, while the plum sauce was sweet, having the goose with it heightened the savory/umami part of the dish, giving it a stronger robust flavor.
You can take some goose home, or eat it with your other a la carte orders. Both options are perfectly fine, but if you’re feeling festive, Lung Hin has a celebratory set menu to complement the goose that’s filled with seafood treats, and even some spicy dishes too.
Here's what's included:
1. Golden Goose
“Lung Hin’s Golden Goose takes two days to prepare,” Cheung revealed about the star of the eight dishes in the set menu. Photo by Jeeves de Veyra
2. Steamed Pork Siu Maai with Truffle Sauce
It's not traditionally Chinese but Cheung used the barest hint of truffle to bring out the sweetness of the pork and the shrimp. No need for dipping sauce. Photo by Jeeves de Veyra
3. Boiled Shrimp Rolls and Pearl Mushroom Soup
The broth in the soup is full-bodied and light at the same time—marrying mushroom and ginger gave a fresh taste in one’s mouth as one slurps away. The shrimp rolls were wrapped in beancurd skin — meaty and very satisfying. Photo by Jeeves de Veyra
4. Steamed Garoupa with Shredded Pork and Shredded Mushroom Ancient Style
The delicate lapu-lapu had tender sweet meat that balanced well with the salt and flavor of the sautéed pork and mushrooms that accompanied it. Classic. Photo by Jeeves de Veyra
5. Fried Shrimp in Vermicelli in XO sauce
These noodles in Lung Hin’s XO sung with garlic, spice, and a generous amount of shrimp.
A dish of mixed vegetables with garlic was also served as part of the set. Photo by Jeeves de Veyra
6. Fookien Fried Rice with Diced Shrimp and Dried Scallop
This is a dish that you have to mix together – made up of fried rice flavored with umami bombs of dried scallop, and a saucy topping of meat and vegetable. Mixing them together gives you a chopsticks-friendly bowl of rice, that’s sticky and tasty, and should be a favorite to sauce-loving Pinoys everywhere. Photo by Jeeves de Veyra
7. Chilled Mango Pudding
End the meal with some mango pudding enhanced with fresh and sweet mangoes and served cold with cream on top that takes away any heaviness. Photo by Jeeves de Veyra