My mother decided to start off the year by taking us to a staycation at the Marco Polo Hotel. I was honestly floored by the swankiness of this place – From the staff’s behavior, to the room itself, to its facilities. Who knew that a tiny hotel in the heart of Ortigas could be so fancy?
Unfortunately though, there was a downside to all of this fanciness – Cocina, the hotel’s restaurant, was waaaay too pricey for our budget – Like really pricey. So we had to settle for another resto located in the same hotel: Their Chinese bistro, Lung Hin. This restaurant, located on the hotel’s 44th floor, specializes in Cantonese-style cooking, and tasty seafood (a staple in Cantonese cuisine).
Very chic interior.
Menu: Special recommended dim sum (trio homemade traditional steamed rice roll, steamed handmade crispy shredded radish rice roll), Chef’s recommendation (pan fried wagyu beef rib eye, deep fried hong kong pigeon, homemade tofu with assorted mushroom in superior broth), Steamed dim sum (steamed shrimp dumpling with gold leaf, steamed pork siomai with truffle sauce, steamed bamboo shoots roll with superior sauce), Pan fried and deep fried (pan fried radish cake with xo sauce), Appetizers (drunken shrimp, stir fried squid with mashed salted egg and seasoning, deep fried crispy tofu with seaweed salad), Soup (double boiled chicken soup with matsutake and abalone, fish lips with dried scallop soup), Barbecued and marinated, Abalone (braised south african ten head abalone with black mushroom and broccoli in supreme sauce, braised sea cucumber casserole and assorted seafood in hot pot), Bird’s nest, Live seafood, Seafood (sautéed u.s. scallops with fresh ginseng and black fungus, steamed crab claw on egg white bed, braised silver cod fish with shallot in hot pot, stir-fried crystal prawns, three flavored prawns, stir-fried scallops in xo sauce, stir-fried prawns and asparagus in xo sauce), Beef & pork (deep-fried spareribs with black vinegar sauce, angus beef short ribs in barbecue sauce, braised beef cheeks with tofu), Poultry (deep-fried pigeon), Vegetarian (steamed stuffed vegetarian treasure in inari bag, stewed tofu and eggplant in hot pot), Noodles/Rice (pan fried crispy egg noodle with prawn ball and minced pork, braised lobster flavored inaniwa noodles with crab meat, fried hometown style bihoon with barbecue pork and prawns, dried scallop fried rice in egg whites), Dessert (yuzu jelly, black sesame masachi)
Baked BBQ Pork Bun. The bun itself was a bit crumbly, while the meat inside had a rather sweet aftertaste. IDK… As much as I love these pork buns, they’re all starting to look/taste the same to me. ._.
Yang Chow Fried Rice.
Fried Glutinous Rice Dumpling. This was really tasty! Kinda like butchi, minus the sesame seeds and red bean filling.
Sauteed Fresh Mushroom and Garoupa Fillet. “Fresh” is indeed the best term to describe this dish. Very tasty too. The sauce wasn’t too overpowering, which was excellent.
Deep Fried Boneless Chicken with Sliced Almonds in Lemon Sauce. The chicken itself was already great, and the almond slices give it an extra crisp. The meat was not too thick, and not too thin.
Although I was fairly satisfied with our meal here, I still have this nagging feeling that Cocina serves better food. I still feel very lucky that I got to step inside a place like this, though.
Food: 3.5/5 (taste), 5/5 (presentation)