Lung Hin means Dragon Pavillion, according to the people from Marco Polo Manila. Dragon, in Chinese beliefs, are a symbol of luck and longevity. Truly, the Cantonese cuisine here explores its delicacy. The new chef explained to us what the menu is all about. Chef Raymond really explained the details and its philosophy towards its cuisine, and is evident in its food.
The courses were spread into 5 dishes that was progressive in terms of taste and textures. from low to high. The simplicity of its cuisine and presentation is really a new way of presenting Chinese cuisine from what we're familiar of.
Drunken Chicken was so simple and clean subtle flavor with a hint of wine, as an aftertaste. It was a great way to spark the palette to start of the dinner.
Crystal Duck Terrine was a new way of having a liver pate. Half smooth liver mousse topped with a floral patterened aspic jelly. It was clean, smooth, and jelly-fying.
Chicken Consomme Chrysanthemum Tofu & Matsutake Mushroom. It's a perfect palette cleanser that has a clean chicken finish. It reminded me of our chicken soup with tofu at home. The tofu was dellicately sliced with precision to bloom like a the chrysanthemum flower.
Steamed King Prawn with Steamed Egg. Imagine chawan mushi and steamed king prawn. The marriage of flavor and texture was just perfect. The silky, smooth, light duck egg combined with the sweet, succulent prawns was just stunning.
Deep Fried Lapu Lapu with Sliced Mango and Sweet Chili Sauce was a presentation of east meets west. Lapu lapu was fried to crisp. The sweet chili sauce combined well with the fried fish. For my preference, I still prefer the steamed one. It's highlights the delicacy of the fish.
Fried Rice with Asparagus and Five Spice Pork. It was a nice end to our savory meals. Flavors and textures was present. I like the chunks of spiced pork that gave it a fragrant aroma. I just find it a little bland, because it was just seasoned with light soy sauce. The chef explained that he wants to highlight the meat, if he added salt with the soy, it might mask the flavor of the pork and kill the flavor.
Snow Skin Mooncake. Delicacy in a bit. the mooncake was filled with sweetened white mung bean. The sweetness was just right and perfectly paired with my Te Guan Yin tea. They left some textures instead of mashing it into a smooth paste. For me was wonderful that gave it a little bite to this dessert.
Lung Hin presents Chinese cuisine in a different perspective.
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