Lung Hin, one of Marco Polo Ortigas Manila’s signature restaurants have always challenged the boundaries of Cantonese cuisine. Last December, the award winning eatery brought in the creators of Kam’s Roast Goose for a one month only promo serving a spin-off the Michelin-star awarded dish. This follows a tradition within the restaurant, in which chefs select seasonal ingredients and builds dishes around it, in order to keep the menu fresh and satisfying for the hotel’s enduring costumers. To kick off the year, the premium hotel invites its patrons to indulge in their new star ingredient: the rare abalone.
Often considered a delicacy in the culinary world due to its limited supply, abalone (or marine snails) are often served on special occasions like weddings or birthdays. However, Marco Polo thinks otherwise, offering patrons a chance to explore the rare ingredient in new gastronomical ways. Chinese Executive Chef Terry Lai takes on the task of playing with the ingredient, bringing out the very best that it can offer. This includes studying the snail in terms of its flavor profile and versatility. In keeping up with Lung Hin’s mission to serve clean and healthy Cantonese cuisine (they’ve made it a mission to avoid unhealthy cooking styles seen in other restaurants), they’ve kept in mind abalone’s health benefits when preparing it. Abalone is said to be beneficial for the health, good for the immune system, eyes, liver, kidneys, and often used in some therapies for cancer patients.
Abalone Served in Different Ways
Chef Terry has mentioned that creating abalone dishes that are both exceptionally delicious and healthy is his objective. Available at the restaurant until February 28, 2018, there a number of options to choose from. The Braised Whole Australian Abalone with Supreme Oyster Sauce in 6 heads is priced at PHP 1,200 a piece, while the Braised Whole South African Dried Abalone with Supreme Oyster Sauce in 21 heads is at PHP 2,088 a piece. For those looking for more traditionally Asian flavors, one can opt to order the Braised South African Abalone with Hong Kong Dried Sausage and Waxed Meat Fried Rice in 12 Heads for PHP 3,288 a piece. The hefty price tag is a direct resuilt to the fact that this Cantonese delicacy is sourced in different parts of the world, and is compared to being a caviar of Chinese cuisine. The nature of its harvest, the unavailability, and its delicate flavors make it a Cantonese luxury favorite in a similar level to shark’s fin or bird’s nest.
Order Sets for True Indulgence
Lung Hin also offers new set menus crafted to compliment the abalone special and highlight the best of Hong Kong cooking. The Sea Special Set Menu features many traditional favorites such as Peking Duck, but this time it is served with Osmanthus Jelly on Potato Chip, Double-Boiled Chicken is accompanied by red dates and Wolfberry soup, and Steamed Cantonese Sausage Rice with Garoupa Fillet. All of this is served together with the Braised Whole Australian Abalone with Supreme Oyster in 6 heads. When opting for a different abalone dish, like the Braised Whole South African Abalone with Supreme Oyster Sauce in 12 heads, one can choose to order the Healthy Classic Set Menu.
Experience the exquisite abalone at Lung Hin until February 28, 2018. To know more about the restaurant and the other signature dining outlets of Marco Polo Ortigas Manila, visit www.marcopolohotels.com. Follow the Forbes Travel Guide Five Star Award Winner, on Facebook at facebook.com/MarcoPoloOrtigasManila or @MarcoPoloManila on Twitter or Instagram.
By Chino R. Hernandez
