In celebration of Hilton’s 100th year anniversary, Hua Yuan (華苑), the premier Chinese restaurant of Hilton Manila, will feature a special 8-course menu prepared in collaboration between Hilton Manila’s Chinese Sous Chef, Chef Kevin Xu, and Hilton Kuala Lumpur’s Executive Chinese Chef, Chef Lam Hock Hin.
Four Hands Culinary Series: Flavors of China
Available only from 30 May 2019 to 08 June 2019, the special 8-course menu will include the most popular dishes by Chef Lam and Chef Kevin. Chef Lam specializes in Cantonese cuisine with influences of South East Asian spices while Chef Lam is a Shanghai native and specializes in Shanghainese and Huaiyang Cuisines.
► Mix Salad with Kaori Bako, Golden Scallops and Anchovies
The meal will begin with an appetizer of Mix Salad with Kaori Bako, Golden Scallops and Anchovies (蟹肉椰汁沙律菜). This classic Chinese salad was given a Malay twist by Chef Lam by adding coconut milk to the dressing, and made extra fragrant with curry leaves.
► Double-boiled Black and White Garlic Soup with Sea Cucumber and Spare Ribs
The appetizer was immediately followed by the Double-boiled Black and White Garlic Soup with Sea Cucumber and Spare Ribs (黑白蒜炖辽参排骨汤). This heart warming dish by Chef Lam uses premium quality sea cucumbers locally sourced in the Philippines.
► Hua Yuan Fragrant Tea-Smoked Duck
Moving on to the main course, the first dish served was one of Chef Kevin's newly introduced signature dish, the Hua Yuan Fragrant Tea Smoked Duck (華苑烟熏鸭). The meat was tender, not too fatty, and the skin was crunch and very aromatic. This definitely made it to my list of best roasted duck dishes in Manila.
► Butter Milk Prawn with Egg Flakes and Scented Curry Leaves
Next to be served was Chef Lam's Butter Milk Prawn with Egg Flakes and Scented Curry Leaves (千絲奶油蝦). With he plump prawn was coated with a very rich sauce, and contrasted by an equally hearty and fragrant topping, it is not difficult to understand why this is one of Chef Lam's most popular dishes in Kuala Lumpur. A definite must-try!
► Deep Fried Grouper Sweet and Sour Style with Pine Nuts
Nothing can be more Shanghainese than this dish. Chef Kevin's Deep Fried Grouper Sweet and Sour Style with Pine Nuts (松子石斑鱼) reminds me of my trip to Shanghai and Suzhou where I ordered this dish multiple times. The crunchiness of the fish doesn't fade even being soaked in the sweet and sour sauce. Thankfully, Hua Yuan serves this dish in Manila, and I know exactly where to go when I crave for it.
► Smoky Grilled Slice Pork with Leeks
Chef Lam brings out his mastery of Cantonese cooking with the Smoky Grilled Slice Pork with Leeks (京葱烧猪腩片). The pork was very tender and juicy, but not greasy. The spiciness of the ground black pepper went well with the lightly sweet and aromatic leeks.
► Fried Rice with X.O. Sauce
The Fried Rice with X.O. Sauce (X.O.留蛋炒) is one of the most popular rice dishes in Hua Yuan's menu. I ordered this several times in the past, and I never get tired of it. As the color suggest, this dish is on the spicy side. So if you have low tolerance to spiciness, you can request this dish twithout chili.
► Coconut Cream Jelly with Taro Balls and Peach Gum
Finally for dessert, Chef Lam had us a taste of is Coconut Cream Jelly with Taro Balls and Peach Gum (椰浆桃胶粉圆). This dessert actually reminded me of my trip to Sanya, in Southern China's Hainan province where a lot of dishes are made with coconut. I like it that it was not too sweet. The topping also added multiple layers of flavors of textures.
This 8-Course Collaborative Dinner Menu is available from 30 May to 08 June 2019 and is priced at P2,888 nett per person (minimum of 6 diners). Dishes featured in this menu are also available from the a la carte menu during the promotion period. For reservations, you can call (02) 239-7788 or send an email to mnlph_f&binquiry@hilton.com.
Hua Yuan Brasserie Chinoise
Second Floor, Hilton Manila
1 Newport Blvd, Newport City, Pasay City, Metro Manila, Phiippines
Contact: +63-2-2397788
E-mail: mnlph_hotel@hilton.com
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