HK roast goose, crab claw with foie gras–the Cantonese fare that surprises
Since it opened three years ago, Lung Hin at Marco Polo Ortigas has won over Chinese food aficionados with its selection of Cantonese dishes.
Some regulars don’t even glance at the menu and just order from memory. Squid with salted egg, baked barbecue buns, scallop dumplings, fish lip soup, and lobster with glass noodles are among the bestsellers.
This has not stopped restaurant manager Eric Lim and the staff from suggesting other dishes which their guests wouldn’t normally consider. Following the hiring of executive Chinese chef Terry Lai several months ago, new dishes have been added, although about 70 percent of the menu has been retained.
For lunch last week, chef Terry prepared several dishes for tasting, including perfectly sliced and apportioned Hong Kong roast goose and a soothing, double-boiled chicken soup with Himematsutake mushroom.
It was the Pan-Fried Crab Claw with foie gras in barbecue sauce that was interesting for its take on Western surf ‘n’ turf. The pillowy, soft crab claw had already been shelled, and arranged on top of it were a few pieces of goose liver.
This was followed by Pan-Fried Australian Wagyu with black pepper and a flavorful serving of E-fu Noodles with an assortment of seafood (lapu-lapu, scallops and shrimp).
For dessert, the chef sent out cubed dragon fruit and mango topped with chilled bird’s nest served in a carved-out dragon fruit rind. Aside from cleansing the palate, it was also a colorful visual treat.
Next month, Lung Hin is hosting guest chef Billy Cheong who will share his recipe for Hong Kong roast goose. From Nov. 6 to 21, guests can enjoy this Hong Kong staple as perfected by chef Billy.
Aside from its Cantonese fare, Lung Hin is favored by business executives and families for its function rooms, with views of Ortigas lining the far end of the main dining hall.
Lung Hin, 44/F, Marco Polo Ortigas Manila, Meralco Ave. and Sapphire Rd.; tel. 7207777
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