During these hot summer months don’t you ever just wish to be sitting by the shore with a cold drink hand, waiting for a fresh seafood lunch to finished on the grill? You’re not cooking regular seafood fare bought at a local grocery or the nearest market, but the freshest catch of the day, personally brought to you by a local vendor. We imagine this scenario all the time, as we run around from meeting to meeting in Manila, working like tired little busy bees. The closest thing we can offer you as a good alternative is the bountiful seafood selection at the Marco Polo Ortigas Manila. True, it isn’t on a white sand beach with clear blue waters, but how can you deny a spread so full with seafood favorites ready for your consumption? It’s the kind of madness that we enjoy, and we know you will enjoy too.
Seafood Symphony at Cucina
The hotel’s all-day dining restaurant Cucina offers an impressive seafood station, overflowing with home grown shellfish, Manila clams, elephant shells, mussels, and succulent crustaceans such as blue crab and prawns. Diners can request hotel chefs to cook it their way. Whether it a simple grilling, steamed just right, poached, richly sautéed with garlic and butter, or baked then smothered in cheese, there are options for everybody. Cucina also boasts a very versatile dining experience, offering a wide range of stations covering different cuisines. The Seafood Symphony station is just one of many stations at the buffet to indulge in.
The Sea Dragon at Lung Hin
We love how the hotel has decided to call their green lobster offerings The Sea Dragon. It adds a sense of fun to dining, and plays with our curiosity in terms of the possible flavors “a sea dragon” may have. Following Chinese heritage, the lobster symbolizes the dragon, and is believed to bring good fortune. The award-winning signature restaurant Lung Hin has launched their lobster promo this month, running all the way to April 30, 2018. Enjoy the delicate flavors, the freshness, and smooth textures of lobster cooked in different styles, such as the Wok-Fried Lobster with Goose Liver and the Deep-Fried Lobster with Chili Garlic. For those looking for more traditional styles of eating their crustacean, try the steamed version, which is paired seamlessly with Vermicelli and minced garlic. Another option includes a baked version with cheese and E-fu noodles. Lastly, it is also recommended to try the Cantonese restaurant’s two-way preparations with Sashimi Green Lobster and Lobster Head Hong King Satin Chicken Congee in a clay pot.
By Chino R. Hernandez