#mpmdining

Located at the 45th topmost level of Marco Polo Ortigas Manila, Vu’s Sky Bar and Lounge is redefining the nightlife scene in this side of the metro, offering an unobstructed 180-degree view of Manila. With a nightly lineup of entertainment and musical performances, VU’s is a perfect venue to visit after a busy work day or to celebrate special occasions.

The sky lounge has both an indoor and an al fresco dining area where you can catch the sunset and enjoy a wide variety of beverages and bar items on their menu from happy hour all the way until late evening.

Apart from the remarkable skyline scenery, Vu’s Sky Bar and Lounge is now offering its Aperitivo daily from 5:00pm to 8:00pm. This is a great place to relax and unwind with friends and to socialize over an endless buffet of good food and drinks, before you head over to your main dinner destination. I tried the Aperitivo one lazy weekday afternoon and really enjoyed the gentle breeze at this  colorful and charming setting.

Under the helm of new Executive Chef Alisdair Bletcher, the Aperitivo line up will be given a twist with the addition of salads and tapas that will add to the ultimate dining experience that everyone will get to enjoy.

Start with the refreshing Garden Green Salad topped with your choice of dressing including Aged Balsamic Vinegar and Extra Virgil Olive Oil.

Artisan Breads like these flavored baguettes and Grissini breadsticks are also on hand which you can dip on your choice of sauces or consume with Hummus and Pico Di Gallo.

Various savoury cocktails and canapés can also be found like these Spicy Italian Sausages served on a cocktail glass.

I liked filling my plate with these assorted Cold Cuts including hams and chorizo. These light starters are good enough to whet my appetite but not that heavy to spoil dinner later.

Other flavorful dishes I found include the Marinated Olives and Chili, Salmon Ceviche, a cheesy Quiche, and Marinated Grilled Artichoke Hearts with eggplant and zucchini. 

I’m sure that everyone would be delighted to see this Assorted Cheese Platter at the Aperitivo in VU’s Sky Bar and Lounge. Blue cheese, Brie, and other kinds of cheese are all part of the buffet so you can have all the cheese that you want.

Now what would pre-dinner appetizers be without endless wines? Aperitivo also offers unlimited servings of red or white wine to pair with your selection of appetizers. Imaging brining your date up to this romantic spot above the city and starting the night with wine and Italian appetizers over sunset.

You can also ask for unlimited servings of local draft beer if you are with office mates or the barkada.

Aside from the buffet selection at the Aperitivo, guests can also order from VU’s bar menu which has a vast selection of cocktails, wines and other spirits together with a well-curated line-up of dishes that is a good mix of Filipino, Spanish and other Mediterranean favorites. The Sapphire Road is Marco Polo’s signature cocktail which comes with a citrus blend and a tropical experience.

If you don’t want to go anywhere else after having the Aperitivo at VU’s, then just have dinner here as well. The menu has a lot of very good dishes that can already serve as a light dinner. My favorites are their Beef Salpicao and the spicy Gambas prepared on a hot sizzling plate.

The Aperitivo at VU’s Sky Bar and Lounge offers an alternative dining option for those who want to experience this traditional Italian ritual. The scenery alone at the sky hotel’s roofdeck is already worth the visit. Pair this with endless bubbly beverages and outstanding Italian appetizers and you have a winning five-star combination.

VU’s Sky Bar & Lounge

45/F Marco Polo Ortigas, Meralco Avenue & Sapphire Street, Ortigas Center, Pasig

720-7777

www.marcopolohotels.com

The Connect Lounge has an innovative design, combining a spacious gallery with an integrated business centre that provides guests a modern work and social space. This contemporary hub is just beside the hotel’s Front Desk and offers delectable light meals, snacks, desserts, coffees, teas and wine.

Guests will immediately notice the bright natural light which envelopes the Connect Lounge through its huge floor-to-ceiling windows. This gives the lounge its unique character that can only be matched by the gorgeous views of the city from this high above the metropolis.

Marco Polo Ortigas recently launched a new kind of Afternoon Tea experience at the Connect Lounge and I wanted to try it out for myself. The Afternoon Tea set is available daily from 2:00pm to 6:00pm for only P788 which is already good for two persons. This is quite a good deal as other five-star hotels offer their afternoon teas at much higher prices. Served in a three-tier stand, guests can enjoy a customized set of pastries from a wide array of selections such as cakes and mini sandwiches, paired with your choice of brewed coffee or tea.

I believe Afternoon Tea should be taken with, of course, tea. Guests have a selection of Herbal Teas like Peppermint, Green tea or Jasmine and Black Teas like English Breakfast or Earl Grey among others. I chose one of my favorite tea variants, the Vanilla Tea.

Imagine sipping your own hot cup of tea with a spectacular view of the city below. This definitely beats those crowded coffee shops any day of the week. You don’t have to be staying at the hotel to enjoy this venue because it is available to the public. The Connect Lounge also gives you free and fast wifi access so you can finish a lot of your work and chores in a more quiet and luxurious environment.

The one thing that distinguishes Connect Lounge’s Afternoon Tea from all the others is its open kitchen and bar counter where all the food items are displayed. Guests can actually choose their own combination of sandwiches and pastries that will go inside your three-tiered stand.

This is the only Afternoon Tea in the city that lets you select the type of bread and sandwich that you want together with your other cakes and desserts.

First, you can choose from five colorful flavored baguettes displayed on the counter. There will be four pieces of open-faced sandwiches included in the Afternoon Tea set and you can choose any of the specially-made baguette flavors including (from left to right) corn, parsley, tomato, squid ink, and original.

Next, you can choose from among the many toppings for your sandwiches like smoked salmon, salami, prosciutto, shrimp, chicken, mortadella, emmental and gruyere cheeses. You can also top it off with some sauces and spreads to complete the sandwich. If you don’t feel like creating your own Afternoon Tea set, then just ask the servers to prepare the standard selections for you. 

While they are assembling your sandwiches, the Amuse Bouche will be served on your table. This will be a pair of their Sherbet of the Day like Strawberry and Mango Sherbet served in a smokey ice bowl. Make sure you don’t have sensitive teeth when you bite into this cold treat.

The main tea set will then be served on your table. This is a three-layer tray that is typical of the Afternoon Tea sets you see in other luxury hotels around the world.

Let’s start with the topmost layer. A pair of Scones are served together with strawberry jam and heavy cream. The British perfected the Afternoon Tea experience and scones are often the first and most popular items in the set. Cut the scones open horizontally with your knife and place the strawberry jam and cream as you wish before taking a bite.

The second layer has the four open faced sandwiches made according to the guest’s preferences. I chose to have salmon and shrimp placed on top of cheese and their tomato and black squid ink baguettes. The colorful breads are again a unique feature of Marco Polo Manila’s Afternoon Tea. Choose the squid ink baguette for a taste of something special.

Meat lovers can go for their hams on top of your breads. You can choose to have a selection of four ham sandwiches if you like, and that’s what makes this Create-Your-Own Afternoon Tea experience truly different from the rest.

On the bottom later, you can find some sausage sandwiches and mini cakes which you can actually also customize to your liking. If you have a sweet tooth, then I’m sure you will have your tray full of sweets and desserts.

Another option for guests is that they can choose to upgrade their tea beverages to something more special like the Cocktail of the Week which in this case is the refreshing Hawaiian Island. Another option is the creamy Mango Smoothie of the Day.

Guests can also opt to get a glass of Champagne or wine instead. These beverage upgrades can be requested for an additional P300 per glass. There is also an option to change your hot tea to iced tea instead.

Lastly, after finishing off those delectable sandwiches and pastries, one final dessert awaits. The Chocolate Fondant comes with a soft chocolate crust which reveals a gooey molten chocolate lava inside. It is also served with custard and chocolate syrup for an even more indulgent treat.

The Connect Lounge at Marco Polo Ortigas is truly a great place to unwind and spend a productive afternoon by yourself or in the company of friends and officemates. If you are looking for a more refined place in the Ortigas district to conduct business or meet with clients or friends, then the Connect Lounge should be the perfect destination for you.

Chef Giuseppe personally toured us around the weekday buffet selection and showed us the subtle changes around the restaurant. The salad and appetizer section has a more contemporary look, with shot glasses containing small bites of Cabbage Salad, Smoked Salmon Salad, Thai Glass Salad and others.

Chef Giuseppe’s love for Japanese food has expanded the sushi selection over at the Japanese station with various offerings like tuna maki, tuna roll, salmon roll, california maki and fresh tuna sashimi made from Susatinable Tuna caught form local waters.

One of Chef Giuseppe’s signature dishes is the Beet Salmon Gravlax with Capers and Creme Fraiche. The fresh salmon is cured in salt and sugar and its salty flavors are best balanced by the rich cream dressing.

Since Chef Giuseppe is Italaian, you can bet that the pasta station is given more emphasis. Chef Giuseppe has been eating pasta since his childhood when his grandmother would cook pasta for them daily. At Cucina, you can find different kinds of pasta being offered like farfalle, fettuccini and spaghetti with your choice of sauces including carbonara or marinara.

I had the server prepare this Spaghetti Carbonara for me topped with bacon bits. This creamy pasta defines Chef Giuseppe’s cooking, light and simple but bursting with natural flavors.

Over at the grilling station, you can choose from among a variety of meats and seafood like lamb kebabs, chicken kebabs, bacon in onion leeks, chicken, snapper or squid. Just tell the chefs how many you want and they will prepare it for you fresh and hot off the grill.

The Filipino section also has a few interesting dishes like the Ginataang Alimasag, Laing, and hearty broths like Nilaga na Baka.

The main carving station is still one of the highlights of the Cucina buffet which offers different items daily. Come during the weekends and you will find Chef Giuseppe’s specialty, the Italian Porchetta Stuffed with Sun Dry Tomato and Black Olive Pate. You might also find the sumptuous US Prime Rib steak or other surprises.

Chef Giuseppe wanted us to try a few of the signature dishes he is adding to Cucina’s menu. One of these is the Wild Mushroom Risotto which he cooked for us on the spot using just basic ingredients which include rice, mushrooms and vegetable broth.

The Wild Mushroom Risotto has a deep mushroom taste, but the rice itself is actually quite light and comforting. Chef Giuseppe mentions that the Italian version of the risotto is not as creamy as the French way so you don’t feel too bloated and full. I really like this version and you could say that this is probably the best risotto in town!

We also got to try Chef Giuseppe’s other signature dishes like the Ossobucco ala Milanese with Soft Yellow Polenta. The cross-cut veal shanks are braised with vegetables and I really enjoyed eating the tender cuts, especially with the bone marrow that you can find inside the bone shanks.

Another signature item you can find at Cucina is the Baked Salted Fish with Chef Giuseppe’s Special Sauce. This is usually featured on the buffet during weekends.

My favorite among Chef Giuseppe's new signature dishes is the Beef Cheek Couscous and Grilled Vegetable. These beef cheeks are just so tender and it pairs well with the light and fluffy couscous. The menu selection at Cucina changes each day so you can go here every day of the week and keep finding something new.

The much anticipated German Beer Festival, Oktoberfest, is also happening at Marco Polo Ortigas Manila and Cucina with exciting treats from September 27 to October 7, 2016. Special Bavarian dishes are available in the buffet stations such as Bretzel with Obatzda, German Hamburger, Weisswurst, Spaetzel, and more. Of course, the festivity will not be complete without imported German beers.

Other Oktoberfest dishes that I found were the Assorted Sausages on Saurkraut and the Beef Goulash. To further highlight the celebration, the serving staff will be wearing the traditional Oktoberfest costume during this period.

After that fulfilling round, it’s now time for desserts. The pastry station has a good selection of cakes and sweets to satisfy your cravings. Aside from the ice cream and crepes, guests can also enjoy a special dessert during Oktoberfest such as the Schwarzwalder Torte or Apple Strudel with Vanilla Sauce.

If you haven’t visited Cucina for quite a while, then it’s time you do so and see what new Chef de Cuissine Giuseppe Rivoli has done to revamp the lineup. Buffet prices start at only P1500 nett per person so go and reserve your tables now!

In partnership with Werdenberg International, the Swiss Food Festival at Cucina offers a wide selection of Swiss dishes which are included in the buffet together with all our other favorites (Read about Cucina here). Delight in a chocolate buffet featuring only the finest pralines and enjoy all these exotic dishes as if you are dining along the Swiss Alps. This delicious culinary experience can be enjoyed from Monday to Thursday at P1,500 nett for lunch and P1,800 for dinner. Celebrate the festival on a weekend from Friday to Sunday at P2,300 for lunch and P2,650 for the dinner buffet. Special gifts from Turkish Airlines and Victorinox also await lucky guests.

Marco Polo Hongkong Hotel Executive Chef Rolf Jaeggi is here in Manila as a special guest chef for All Things Swiss. Chef Rolf is a Swiss borne culinary expert who has been specializing in Swiss cuisine for the whole duration of his career. With over 30 years of vast international experience, Chef Rolf makes sure that we can experience an authentic Swiss feast during Cucina’s Swiss Food Festival.

Switzerland is known for their chocolates and cheese, so these can be found all around the buffet at Cucina during this two-week celebration. The Cervelat with Cheese is a special sausage produced in Switzerland. Since Filipinos generally like cheesy hotdogs, this would be a good appetizer that we should appreciate.

The Beef Salad with Gherkins, Onions and Pepper is also an interesting variety that we do not normally encounter in the country. Add some Red Cabbage to your plate for a more colorful salad starter.

Thinly-sliced Beef Carpaccio is also available for those who like hams and cured meats. The Air Dried Beef is a little bit tougher and chewy with a more pronounced salty taste.

The Smoked Trout offers a more light and refreshing taste with its clean and natural flavors and soft meat.

Here’s another interesting dish. The Pasta with Sauteed Chicken Liver and grilled vegetables is a peculiar combination that only the Swiss can think of. Our palates may not be used to this flavor combination but it is nice to see these exotic and unfamiliar items here at the Swiss food festival.

Something that might be more familiar would be the Spatzle, a soft type of egg noodle found in Europe and Switzerland. This European comfort food is somewhat similar to the American’s Mac and Cheese or even our own chicken sopas.

This one is not a pizza, but is actually called a Roesti which is made of potatoes and other ingredients. The delicious fried potato cake is quite filling and will definitely give you a carbs overload.

Seared Salmon can also be found on the buffet and this seafood is always a yummy treat whatever way it is prepared.

The best item at the buffet could probably be the Deep Fried Cheese with its light and crunchy texture and oozing cheese inside. I would love to have these little tidbits at home while watching a movie.

Chef Rolf proudly demonstrates how to use the Raclette grill which heats the cheese wheel until it starts to boil. Raclette is cheese made from Swiss cow’s milk and this gooey goodness is one of the highlights at the Swiss food festival. He then scrapes off the melted raclette cheese onto a plate with roasted potatoes and pickled vegetables. This is one of the best cheese dishes you can ever find and one good reason to head over to Cucina.

Chef Rolf Jaeggi, together with (from left to right) Marco Polo Ortigas Director of Rooms Marlon Guevarra, Resident Manager Mike Yutuc, General Manager Frank Reichenbach, and Director of Restaurants Bars & Events Mirko de Giorgi, welcomed all the guests to the opening of the Swiss food festival and All Things Swiss. A cutting of the giant cheese wheel was also done to officially start the exciting lineup of events and activities at the hotel, including a cooking demonstration by Chef Rolf himself.

Guests were also treated to a special Swiss set menu featuring some of the best dishes Chef Rolf has to offer. We started with the Beef Carpaccio with beef tartar, quail egg, mache leaves and doused with lemon pepper marinade. The light and airy carpaccio were quite tasty, especially combined with the egg yolk.

This dish was paired with the Fendant Blanc d’Amour 2014 white wine to make the set menu even more special. Vu’s Sky Bar and Lounge is also offering a Swiss Cheese Buffet with wine during All Things Swiss. Relax and unwind the Swiss way over an unobstructed view of the metro with this classic pair, available every night for P1,900 for the cheese buffet. Swiss wines are sold separately and are available either by glass or by the bottle.

Next, we had the Swiss Barley Soup with herbs and Air Dried Beef. The creamy soup had a light flavor but it balances well with the Air Dried Beef which gives it a salty component.

Our main dish was the Veal Zurichoise with Roesti Potatoes. This dish originated from Zurich and is made with tender veal slices topped with creamy mushroom sauce. The roesti potato acts as a perfect side dish to this traditional Swiss plate.

To cap off our Swiss dining experience, Plum Tart with Vanilla Snaps and Whipped Cream was served along with some pastries and cakes.

The delicacies do not stop as Café Pronto lets it guests discover a wide variety of confectionary desserts with a showcase of the finest Swiss Pralines. These are available for P75 per piece or in a box of 3 (P215), box of 6 (P435) and box of 12 (P865). You can choose from Cappuccino Pralines, Framboise Pralines, Pistachio Pralines, Cognac Square, Tiramisu Truffle, Hazelnut Truffle and Mango Cashew Nut Truffle. So immerse yourself in an experience of the natural Switzerland at Marco Polo Ortigas and celebrate All Things Swiss!

Marco Polo Ortigas recently achieved the ultimate recognition for its exceptional quality of hospitality with the 5-star award from the Department of Tourism. Former Secretary Ramon Jimenez Jr. handed the prestigious plaque to Marco Polo Ortigas Manila, represented by General Manager Frank Reichenbach. To celebrate this prestigious recognition, and together with the its second anniversary, the hotel is bringing double surprises that will surely let the guests experience meaningful journeys with the hotel. Promotions ranging from superb room packages to special dining rates can be availed this month of July, giving guests an even more perfect stay. 

One of the special dining promotions being held this July and August is this fruity tie-up between the three Marco Polo properties in the Philippines. I had a chance to savor these intriguing set menus last week during my visit to Cucina.

As a bonus, it was also my first time to try out their new signature Earl Grape Iced Tea which was launched last month and is now available in every Marco Polo and Niccolo hotel worldwide. Filipinos generally love iced teas, but this is by far the fanciest and most exquisite Iced Tea drink that I have ever encountered. The amount of care and detail that goes into creating each Earl Grape Iced Tea drink can only be surpassed by its taste. 

Cold Earl Grey tea provides the base of the beverage and is poured over seedless green grapes and elderflower-infused ice cubes. The grapes are slightly pressed so the combination of flavours can meld together, completing the thirst-quenching drink hailed by many as the perfect summer refreshment. Every Earl Grape Iced Tea is presented with a freshly baked lokum or Turkish delight. The sugar-based confection is the perfect accompaniment to the Earl Grape Iced Tea, as it helps to accentuate the various flavours resulting from the beverage. 

This award-winning iced tea is definitely not your ordinary iced tea. It is actually sugar-free so it has the perfect balance of sweetness that is not overpowering like the usual iced tea beverages served in restaurants. Try this refreshing, one-of-a-kind concoction for yourself for only P275 at Cucina, Lung Hin and Vu's Sky Bar & Lounge.

Now let’s try their fruity set menus! Discover a different kind of fusion featuring dishes that are Filipinos’ favorites with Marco Polo Ortigas Manila’s Piña Mania. Using one of the most refreshing fruits, the pineapple brings in its sweet taste for a set menu that showcases its versatility. Combining the freshest ingredients from the ocean and land is the appetizer Grilled Tiger Prawns with Pineapple-Mango Salad doused with tamarind vinaigrette dressing. This delightful starter bring light and fruity flavors to your palate.

The main course for Marco Polo Ortigas Manila’s Piña Mania is the Filipino favorite Crispy Pata, but this one has a different twist as it is stuffed with delectable foie gras and topped with Pineapple salsa. You can’t get any more indulgent than this!

For desserts, Marco Polo Ortigas presents their Pineapple Tamale which is a confectionary masterpiece with its pastry crust filled with flavorful pineapple filling and served with mango custard and minted coconut jelly on the side. The Piña Mania set menu will be offered in July and August at Cucina in Marco Polo Ortigas Manila. 

Marco Polo Plaza Cebu’s signature set menu, Mango Bango will also be taking the spotlight this July. The national fruit, mango adds a tropical twist to our classic favorites by infusing the flavors of the delicious mango. These dishes are made by taking the sweetness of Cebu’s signature fruit and delicately mixing it with fresh local ingredients.  Start your sweet set with the Pasta Ravioli with Crabmeat and Mango as your appetizer.

Then continue with the very sumptuous Mango Surf & Turf for your main course. This juicy and oh so flavorful US Beef Tenderloin is doused in Sake-infused Beef Jus and comes with a tender Garoupa fish fillet topped with mango. They are also served with kangkong adobo and mashed potato to complete the extravagant dish.

Finally, end with the Cheesecake & Mango Jam Crème Brulee, a sweet and luscious way to finish your fruity mango set. The Mango Bango set menu will only be available this July at Cucina so you should hurry and visit if you want to try this refreshing combination.

In August, Marco Polo Davao’s Oh! Pomelo will be the featured set from the South. Feast in the flavors of unique pomelo goodness paired with dishes which best represent the bounties of the South. Start your gastronomic journey as Davao brings its unique flavor with Ceviche of Prawn with Grilled Calamari and Pomelo. A distinct taste for the main dish is the Slow Baked Salmon Fillet with Pomelo, then finish off the meal with the sweetness of the Chilled Pomelo Cheesecake and Vodka Pomelo Jelly. These three fruity set menus should give us more reason to visit Cucina to savor the flavors of the Philippines.

Of course, you don’t expect The Hungry Kat to let such a tempting offer pass me by. So I visited Marco Polo Ortigas again last Friday with a few of my friends to savour the start of Cucina’s Weekend Fiesta. You can order any of their special beverages to start your buffet. Mine was this fresh coconut juice to give this a more fiesta-like atmosphere.

Cucina also has an Iced Tea Buffet selection with a choice of Strawberry, Orange and Lychee iced teas. Sodas, hot teas, cocktails and wines are also available.

The Weekend Fiesta at Cucina will highlight several premium dishes from Fridays to Sundays making it even more delightful. I started off by heading to the carving station and getting a few slices of their flavorful Prime Ribs.

Have your prime rib steak grilled according to your preferred doneness. I had mine done medium and this slice of beef tasted so good with a really beefy and smokey flavor. Cucina has a wide selection of other international dishes which I have blogged about previously so I will show you just a few of the highlights for the Weekend Fiesta.

Marco Polo Ortigas is also one of the hotels which adheres to the Sustainable Seafood program launched earlier this year. You can see this on their buffet lineup which offers only the freshest sustainable tuna and seafood.

Cut your own slice from the Live Tuna station. Partnering with different organizations, these tunas are carefully-chosen and resourced from partner fisheries that help in conserving marine ecosystems. Other sushi and sashimi are also available at the Japanese Station so I also feasted on their delicious salmon sashimi.

But don’t forget the other fresh seafood options like the local Curacha or Spanner crabs which are found in the waters of Zamboanga. Have a few Elephant Shells or the Blue Crabs which are all part of the Sustainable Seafood program.

Cucina also brings to its diners these Vietnamese prawns that will surely offer a taste of Vietnam’s freshest. Have your seafood selection cooked however you like. I had mine cooked in garlic butter and enjoyed a few plates of these lovely prawns.

They also have Mussels and Manila Clams so I had some baked for me with lots of gooey melted cheese. Yummy!

But what is a fiesta without lechon? Cucina offers something even better with one of their specialties, the Cochinillo. Each tender and crunchy bite of this suckling pig will give a mouthful of flavor that is just so good, perfect for that weekend fiesta.

Look at what happens to little piggies that get too close to the Big Bad Hungry Kat. I’m sorry but I could not resist having more of your soft and crunchy skin. The Conchinillo is cooked and prepared by Cucina’s talented chefs just for the buffet so you get it fresh and hot.

You can also indulge in Cucina’s signature dish, the Best Paella in Town, freshly served and cooked a la minute by Executive Chef Lluis Pesarrodona and his chefs. I mentioned before that this really IS the best paella in town and it continues to attract many diners to Cucina.

If you want some more porky goodness, get some of the Pork Sisig to add to your meaty plate.

You will also find these roving fiesta-goers in native attire offering baskets of a Filipino street food favorite, the Kwek Kwek. You can eat these deep fried orange eggs without the fear of them being dirty, but try not to eat too much of these local delicacies.

Take advanatge of Cucina’s Weekend Fiesta this May because this promotion is only for a limited time. So plan your next weekend get together with the family and book your table now! Cucina is open daily for lunch from 12:00 NN to 2:30 PM and dinner from 6:00 PM to 10:30 PM. Children aged 6 and below get to eat for free while children aged 7 to 12 years old are charged half the price.

CUCINA at MARCO POLO ORTIGAS

We were seated at one of the private VIP rooms of Lung Hin and this was actually the first time I will be dining in this area. This room had two round tables for ten persons each but the other private dining rooms can also be combined for bigger groups and parties. Natural light from the windows and the rooftop shines through the room which gives it a bright and pleasant vibe.

Lung Hin was recently awarded as one of the most outstanding Chinese restaurants outside of China at the 16th China Hotel Industry Golden Horse Awards Gala. Held last March 16 to 17 at Grand Hyatt Guangzhou, China, the China Hotel Industry Golden Horse Awards is an annual meeting of the China hotel industry wherein different developers, executives, and holders of hotels, tourism, real estate and investment companies gather for the grand event to talk about the different trends and establish contacts for business opportunities. The award is known as the “Oscar” in the hotel industry as it symbolizes the highest recognition in the industry.

Chef Leung Chi Kwan, or Chef Ken, brings in 20 years of extensive expertise in the Chinese culinary industry, gaining experience and developing his skills from international five-star hotels and well-known Chinese Restaurants from different parts of the globe. He has served his authentic creations in the Imperial Treasure in Singapore, in a café restaurant in Ireland, and in Gold Pavilion Fort in Hong Kong, to name a few. Chef Ken is not new to the country, as he was also previously assigned and has collaborated with other well-known hotels here.

Chef Ken personally welcomed us to our superb lunch and offered a special preview of his new cilunary masterpieces highlighting the authentic Cantonese flavors of Lung Hin. Every dining experience at Lung Hin has been spectacular for me so I knew that we would be in good hands.

I ordered a signature beverage from Lung Hin, the pretty Mango Kiwi Shake. The fresh mango and kiwi fruit shakes are placed together one on top of the other and you can either drink it as it is or blend the fruits together yourself.

If you prefer cocktails instead then you can also choose from the hotel’s beverage menu which includes this Daiquiri Mango or other sodas, teas, beers and wines.

We then started with the Deep Fried Crispy Tofu with Seaweed Salad, a very interesting appetizer from Chef Ken Leung. I’m not a big salad lover but I really enjoyed the seaweed salad with its fresh and crispy seaweed coupled with the light flavors of the deep fried tofu. I would definitely order this again next time, yes, even if it is a salad.

Next we were served the Deep Fried Beancurd Leek Rolls with XO Chili Sauce. This was another amazing appetizer with its very thin and crunchy beancurd skin and refreshing leeks. The XO sauce adds a certain kick to the dish but honestly I did not really need it because the beancurd roll was delightful by itself.

The Spinach Seafood Soup is a light and healthy soup as Chef Ken likes to keep his dishes traditional and healthy. Each sip of the warm and thick broth actually reminds me of my favorite corn soup from my childhood days and this is what Chef Ken wants to convey with his authentic and traditional take on Cantonese cuisine.

Chef Ken’s way of cooking Cantonese dishes is very simple and straightforward, which you can see with his Stir-Fried Crystal Prawns. These fresh and huge pieces of prawns are cooked the traditional way and served with fresh brocolli.

The best way to serve seafood is really to present it as it is and this is how Chef Ken impresses us. The prawns simply pop with every juicy bite and you can definitely taste their freshness. I just love these prawns!

More seafood was coming our way with the Poached Live Garoupa with Mushroom. This is a different take on the more common steamed live garoupa in soy sauce that I usually have at Chinese restaurants but it looks just as good.

The mushroom-based sauce replaces the classic soy-sauce flavor of the fresh garoupa which gives it a more umami taste. I think I still prefer the garoupa in soy sauce but this is one new dish that everyone should also try.

Chef Ken also has an interesting approach with the Deep Fried Spareribs with Black Vinegar Sauce. Spareribs is a Cantonese favorite but this one is deep fried and swimming in black vinegar sauce instead of the more classic sweet and savory red sauce.

The flavor combination of Chef Ken’s spareribs are absolutely amazing with its slightly sour black vinegar component giving a new taste to the juicy and crispy spareribs. I think it highlights the savory pork spareribs even further and I really wanted to have more of this dish. Pair this with steamed rice and you are fully set!

After that heavy spareribs dish, we now have something ligther. The Ham and Vegetables in Superior Broth looks like just a simple dish but it is also quite delightful. The ham is immersed for six hours in pork and chicken broth which gives it such abundant flavors.

Lastly, the Fookien Misua is another dish that reminds guests of their past as misua is traditionally served in Chinese homes and family gatherings.

There are also other main dishes that Chef Ken will be introducing into Lung Hin’s new menu like the Roasted Pork Belly and the Deep-fried Sea Mantis with Salt and Pepper. The dishes served to us this afternoon will be offered at Lung Hin starting this month but other dishes are expected to be introduced as well in the coming weeks.

For dessert, we had the lovely Coconut Mango Jelly and Buchi to complete our Cantonese lunch. This is just a regular buchi but I’m actually hoping to try their Chocolate Buchi soon because I’m sure it will be very very good.

We even got to take home these unique orange-flavored Homemade Peanuts which is something I had never tasted before. I wil be happily nibbling on these peanuts while Chef Ken prepares and creates even more exciting and award-winning dishes for Lung Hin in the following months. So visit Lung Hin at Marco Polo Ortigas and get ready to taste these authentic Cantonese flavors.

LUNG HIN