Modern Cantonese delicacies at Lung Hin

MANILA, Philippines – Cantonese cuisine has amassed a growing popularity in Manila. More than comfort food, it’s now become a preferred dining option. In a way, it lets anyone have a taste of the favorite dishes in Hong Kong’s without having to fly abroad.

Offering new additions, Lung Hin at Marco Polo Ortigas Manila showcases more delectable dishes to its well-known menu. With more than three decades of culinary experience, Chinese Executive Chef Terry Lai brings to the table a number of carefully crafted dishes. From fresh seafood, high-grade produce, to seasonal options, the restaurant meticulously curates the menu to impress the well traveled set who are already familiar with Cantonese food.

At the last tasting, I had a wonderful time going through each course, sinking my teeth into one scrumptious dish after another. Just in time for the coming Chinese New Year, the Yee Sang was first served. More popular in Malaysia and Singapore, this salad is tossed together by family or friends around the table to bring luck and happiness together. Each ingredient in the salad symbolizes abundance and luck in the coming New Year.

Listing down my immediate favorites, the modern concoctions caught my attention. The latest addition of peking duck with osmanthus flower jelly served on top of a thin potato chip caught my attention. The buttery flavor of the jelly balances the rich taste of the duck meat.

Seafood lovers will fall in love with the sauteed tiger shrimp ball served on chicken stock. After finishing the shrimp, I sipped the flavorful supreme chicken stock slowly, enjoying it like bowl of cold soup. Tender and fragrant, the grouper fillet with truffle oil and sugar peas nicely blends east and west flavors together.

For a hearty sharing option, the traditional Crispy Egg Noodle with Prawn Ball and Minced Pork is perfect for a family dining together. This all time favorite will satisfy your craving for a great noodle dish.

As part of the seasonal offering, Lung Hin is serving South African dried abalone until the end of February 2018. Considered a luxury, abalones fetch high prices due to its demand as a rare delicacy. I relished its chewy texture and slightly salty taste enhanced simply by really good oyster sauce. A set menu revolving around the abalone was especially crafted to tie together the best of Lung Hin’s Cantonese flavors.

Uncomplicated, the current selection is a good mix of traditional and modern take on the cuisine. Adding to the food, the view of the city from its 44^th floor location makes dining a more memorable experience. With the accessibility of all these, it will surely make you rethink about planning a food trip abroad. – Rappler.com