Joyfully Yours: Chinese Cuisine

Showing posts with label Chinese Cuisine. Show all posts

Tuesday, March 27, 2018

Battle with The Yang Chow

It's a battle between me and how many bowls of Yang Chow Fried Rice can I eat at Super Bowl of China. Since it's available during weekday work day, I brought my colleagues to Super Bowl of China SM Megamall Branch which is located at the 4/F of The Atrium to accept the challenge and battle with the Yang Chow!

Before the battle started, we had some soup to warm up our tummies for the feast it's about to receive. We got all 3 soups which Super Bowl of China had and asked the server to split them into 2. This is to ensure that we don't get too full.😜

Minced Beef Westlake Soup

Sweet Corn and Chicken Soup

Hot and Sour Soup

Upon seeing other tables with their Dimsum Combination Platter, it was very tempting to order so...TADA!!!

Dimsum Combination Platter
(L-R) Deep fried wonton, hakaw, pork asado siopao, siomai and spring rolls.

My first bowl of Yang Chow with Minced Beef Westlake Soup (half serving) and Dimsum Combination Platter!

Say YES to P70 worth of unlimited bowls of delicious, fragrant fried rice with egg, carrots, chives, ham and shrimps?✋

Just when we thought we'll just have all we can eat Unli Yang Chow, a little bit of soup and dimsum as appetizer, we got a little bit too carried away by all the dishes we saw from the menu and neighbor tables. Since we were a group, we ordered more!😁

BBQ Pork Asado
It's sweet, juicy, soft and flavorful!

Braised Beef with Kailan
The beef was so good and tender. The kailan veggies are a healthy addition to make us feel less guilty from feasting.

This is the real deal!
We got the Lechon Macau and Stir Fried Baguio Beans with Minced Pork too.

The team!
There's a reason why we're working for Digital Hog. 😉

The Unli Yang Chow promo is valid from Mondays to Fridays during lunch time (11am - 2pm) and dinner time (6pm - 8pm) until March 30, 2018 only. For those who are looking forward to visit there before the promo runs out, below is their Holy Week schedule.

By the way, don't forget to save a little bit of room for dessert! I love their DIY taho! Get to experience scooping your taho from the bucket (I'm not sure what it's called) to your bowl then pour in your desired amount of syrup and sago.

You've got 3 days to go and enjoy your personal battle with The Yang Chow!😎

Friday, August 26, 2016

Makati Shangri-La Hotel's Shang Palace Launched New Dishes by its New Executive Chef Ben Lam

Joyfullyurs 4:08:00 AM 2 Comments

Makati Shangri-La introduces the New Executive Chef of its Chinese Restaurant, Shang Palace through letting us try the new dishes by Chef Ben Lam!

Before the main dishes by Chef Lam, we were first served with dimsum which are their best-sellers as appetizers. I feel like in dimsum heaven because I love good dimsum! They're my go-to food when I don't want to think of what to eat. I just keep pointing at almost everything! Yes, I eat a lot! :P

Poached Wanton with Vinegar and Chili Sauce

Steamed Beef Tripe with Curry

Steamed Beef Balls

The first dish by Chef Ben Lam has received a lot of "oohh" and "aaahh" as it was brought in the room. It was a big dome shaped pastry that looks very simple called Shang Palace Fortune Chicken. The server asked for a volunteer who will be hitting the dome with a golden mallet while making a wish to crack open the pastry.

Shang Palace Fortune Chicken

After pounding the pastry with a golden mallet, the server opened the pastry and revealed lotus leaves inside. She slowly opened the lotus leaves which revealed a mixture of chicken and Chinese spices. It was obvious that it takes a lot of effort and time to prepare this dish. She then told us that it takes 2 -3 days advance order for this dish!

Now, I present to you the opened Shang Palace Fortune Chicken!

Shang Palace Fortune Chicken

At first whiff, the dish might make you feel hesitant to try it because it smells a bit herbal with all the Chinese spices and goji berries. However, I kept myself together and was brave enough to scoop a small piece to try. At first bite, the chicken was so soft that its delicate meat melted in every bite. The flavors were bursting here and there. I actually do not understand what flavors I was eating but it was just bold and incredibly delicious! Thus, my tip is to be brave enough to eat anything. You'll never know it might be something you'll actually like!

The next dishes that were presented are familiar for me and I'm excited to know how Chef Ben will be able to make something familiar extraordinary.

The Spareribs with Pumpkin, Taro & Coconut Milk in claypot was still boiling hot when it was served.

Spareribs with Pumpkin, Taro and Coconut Milk

I love how the combination of pumpkin and taro has sweeten the coconut milk which seeped into the spareribs! There's a sweet milky taste of the meat that makes one wants to drink the sauce of the dish. It's very tempting to ask some rice and pour all the sauce in. However, there are more dishes to come so I had to control myself not to order rice and just enjoy the soft meat with the vegetables.

Sauteed Dice Beef Tenderloin with Chinese Wine, Vinegar and Black Soya Sauce

This beef dish might make one say "no" to it because of its number of celery. You actually have to take the celery with the beef to heighten the meat's flavor! The meat is very tender and it was very flavorful which shows how carefully marinated the meat is. However, eating it with celery actually brings out a uniquely sweet flavor aside from it salty base.

Stewed Sichuan Chili Duck

The Stewed Sichuan Chili Duck is a must have for spicy food lovers! There's a tingling feeling on the tongue that gives a sensation and heightens the senses of the tongue which makes one feel the tastiness of the duck. The flavors are packed and superb that suggests one to again, order rice!

Garlic and Chili Crabs

The crabs are my favorite dish of all the dishes Chef Lam presented! Well, call me bias for my love of seafood. Yes, they're my weakness. But how can you blame me if you see these big fat crabs covered with fried garlic and chili releasing its aroma into the four corners of the room? I love how the flavor of the garlic and chili infused in the soft crab meat! It's just so yummy and if I can only eat the whole plate of crabs and lick the shells, I will! However, I have to hold back. Poised first! The other invited guests might think I've went nuts because of crab. Haha! :D

Before going to the sweet dessert part, I've ordered a Mint Citrus Quencher to wash away all the very flavorful I ate.

Mint Citrus Quencher

The mint inside the quencher serves like a mouthwash rinsing all the flavors to the stomach and gives back one's fresh breathe. The lemon serves like an appetizer making the tummy ready for the good stuff coming!

Red Bean Paste Dumpling covered with Green Tea Powder

It's so cute on how the Red Bean Paste Dumplings were presented like they're little Earth balls with a tree of life growing on top! There's a bed of sliced almonds that is underneath them to avoid the dumplings sticking on the plate. It's actually a good combination because the chewiness of the dumplings and crunch of the almonds makes eating it enjoyable. The aroma of the almonds mixed in the red bean gives it a sweet and salty taste that's so heavenly.

Mango Rice Roll with Desicated Coconut

This chewy rice rolls with sweet mangoes dish is a good ending to the meal! It's like a Chinese version of the Thai's mangoes with sticky rice and coconut milk. It's so good!

For inquiries or reservations, call 814-2580. You may also check out their social media pages for updates:
Facebook - https://www.facebook.com/MakatiShangrila/
Instagram - @makatishangrila

# Chef Ben Lam # Chinese Cuisine

Friday, June 17, 2016

Marco Polo Ortigas's Lung Hin Welcomes Chinese Chef Leung "Ken" Chi Kwan

Joyfullyurs 11:30:00 AM 0 Comments

Lung Hin, which means "Dragon Pavillion," is Marco Polo Ortigas's Cantonese restaurant located on the 44th floor and has a very nice view of the city, Ortigas in particular. The sleek interiors of the restaurant combined with its expansive layout and divisions for privacy is ideal for gatherings.

Last March 2016, Lung Hin was awarded one of the most outstanding Chinese restaurants outside of China at the 16th China Hotel Industry Golden Horse Awards Gala in Grand Hyatt Guangzhou, China!

The Golden Horse Award (the "Oscar" of the hotel industry)

I'm very excited and privileged to share with you the dishes I sampled that were created by Executive Chef Ken.

For starters, I tried the new drink of the season which is their Mango Kiwi Shake. Even though it's a new drink, it has quickly grown into one of their best-selling signature drink. Just the look of the drink is already an eye candy.

I was so afraid of ruining the two toned drink when it was served but the server asked me to stir it first before taking a sip and it was just perfect! I like how it was sweet from the mango and refreshing because of the kiwi. A really good starter for the next dishes to come!

The first dish is Deep Fried Crispy Tofu with Seaweed Salad. The salad might look like it lacks dressing because of its dry. However, don't be held back because of this. You have to eat the different components of the salad: tofu, seaweed, taro, cabbage, carrots in one big bite! The crunch and the different flavors mixed together are already enough to give the salad its sweet and salty flavors. The freshness of the ingredients brings out the unique taste of the salad.

Deep Fried Crispy Tofu with Seaweed Salad

Who loves crunchy food? I do! So it got me more excited when I saw the next dish which is the Deep Fried Beancurd Leek Rolls with XO Chili Sauce. The XO Chili Sauce was served on a side so for those who don't want their rolls spicy, you may skip the sauce.

Deep Fried Beancurd Leek Rolls with XO Chili Sauce

This dish goes into my long list of favorite dishes because of its light and very crunchy beancurd wrapper! I love how it's not oily despite being deep fried and it feels very light to eat with all the vegetables inside. Somehow it balances the sinful and healthy division of food! I don't feel guilty at all eating more of this.

Look at that skin and all those veggies inside! It's like a treat for those who needs to eat their veggies, right?

For those who are "allergic" to veggies and all things green, please stay! Do not be deceived by the green color of the Spinach Seafood Soup. Even if it's made from veggies, the seafood inside are like little jewels that will push you to eat your veggies in a fun exciting way! You'll soon forget that you're eating veggies and might like to ask for more of this yummy soup!

Spinach Seafood Soup. Look at that bits of shrimp, egg white and tofu! There are also bits of fish and squid in the soup.

Be amazed with this glossy, almost perfect pieces of prawns with a bit of translucent edges of Stir-fried Crystal Prawns! Despite being stir-fried, it's not crunchy nor gummy and the texture of the shrimp is just superb! I love how soft and yet sweet the meat of the shrimps are! They tastes as heavenly as they look and what's more, it's cooked with goji berries which are known to be a little super fruit that helps the kidney, liver and eyesight!

Stir-fried Crystal Prawns. More of these beautiful prawns (plus goji berries) on my plate please!!!

I used to hate eating fish that are served as a whole and I remember an uncle of mine who always tell me to eat fish so I can swim as good as the fish! Well, I do eat them now but not because of that foolish reason but it's because of all the health benefits of eating fish. When the Poached Live Garoupa with Mushroom was served, its aroma filled in the room. It's like the freshness of the fish filled the air wanting us all to have a serving of it!

Poach Live Garoupa with Mushroom. The sauce of the fish is actually very delicious with plain rice! Put your hands up if you're with me and ask for more rice!

Beautiful, shiny and colorful is the Deep Fried Spareribs with Black Vinegar Sauce. Even though the meat has already been touched by the sauce, you'll be surprised that the spareribs still has a crunchy exterior. And the meat inside is oh so juicy that bursts in your mouth! It is another dish that will let you go ask for more and more bowls of rice!

Deep Fried Spareribs with Black Vinegar Sauce. It's sweet, crunchy with soft and juicy meat inside! One piece will never be enough!

To tame the palate of all those dishes with very bold flavors and kind of relax a bit, the Ham and Vegetables in Superior Broth came in perfect timing! The vegetables cleansed the palate a bit with the ham giving a salty kick to awaken the senses that the meal is not yet over. The ham is actually like a bonus with its soft meat and mixing into the freshness of the vegetables telling me that I'm a good girl for eating all those veggies on my plate. Haha! :)

Ham and Vegetables in Superior Broth. It has goji berries too so it's an added healthy bonus to this already healthy dish!

When you thought that the meal is over, came the superstar of all the dishes which is the Fookian Misua! A must for every Chinese feast, the misua is quite al dente with seafood, egg, mushroom and meat! It's the ultimate comfort food when you would like to eat more. I was actually too full from all the dishes before it came out but I still had a bite and I must say, it's also delicious - not too salty and has just the right amount of softness and meats with it!

Fookian Misua

The dessert was served like a pair of lovers who complements one another. One crunchy and one soft treat! I love how the Coconut Mango Jelly are layers of jellies that when eaten together gives a creamy melts in your mouth fruity goodness. The Buchi was also a winner in itself with its crunchy outer layer and warm creamy sweet filling.

Coconut Mango Jelly

Buchi

I'd like to applaud Chef Ken for the beautiful and superb tasting dishes that will make any Chinese food enthusiast like me go crazy to eat more than I can because of all the good stuff especially those dishes that shouts more rice! :)

Chef Leung "Ken" Chi Kwan

To know more about Lung Hin, visit the social media pages of Marco Polo Ortigas Manila in Facebook: Marco Polo Ortigas Manila and on Instagram or Twitter, look for @MarcoPoloManila. You may also visit their website at www.marcopolohotelscom.

# Chinese Cuisine # food

Wednesday, July 20, 2011

Hong Kong Roast: Bringing out the Chinese in You

Joyfullyurs 11:44:00 PM 0 Comments

Filipinos love Chinese food because the taste and food comes very close to Filipino cuisine like fried rice, fried noodles, roast or barbecue chicken or pork and lots of other sweet, salty and garlicky food. It's quite an effort for the residents and office workers of Makati to go all the way to Binondo (Chinatown) just to have their Chinese food. With the growing demand of Chinese food in Makati, Hong Kong Roast Food Express (HKR) opens its doors at Bagtikan St. in Makati to make Chinese food within the Makati people's reach.

One can quickly notice this as they enter HKR.

The owner, Mary Chan, have been travelling frequently back and forth from Hong Kong and China just to make sure the food she serves are of quality. Mary studied Hotel & Restaurant Management at the Dominican College and was also trained by Chef Gene Gonzales, director of Center for Asian Culinary Studies, when she was still a student.

The menu of HKR includes everything that Filipinos love in Chinese cuisine like asado, noodles, yang chow fried rice, etc.

Dine-In Menu of HKR

They also offer special promos and menu to fit the Filipino lifestyle of having afternoon snacks and of searching for something new.

HKR's Promo Menu and Special Offers

Usually, I don't like ordering drinks to lessen my sugar intake but I was interested to try their Milk Tea with Black Pearls just to know the difference of their milk tea from the other milk teas in Metro Manila. The milk tea is not quite sweet which fits my taste and the milk has a strong flavor. For the black pearls, it's quite soft and there's a chewy center. If you like very chewy pearls, these are not the chewy ones. The texture is like the pearls inside mango sago.

Milk Tea with Black Pearls

The first dish that came out is Siomai. It is still quite hot when it came out. The skin of the siomai is not soggy which is good. The meat is firm and not oily which makes it really yummy in every bite.

Siomai

The Yang Chow Fried Rice came out next. The yellow color of the rice gives a hint that it was fried with salted egg. The wonderful smell of the egg mixed with asado makes one want to attack it right away.

Yang Chow Fried Rice

Asado (also known as Chinese-style barbecue pork) is one of the best-selling dishes of HKR. The recipe for this was learned by Mary with her chef in Hong Kong and Shenzhen to make sure that they perfect the recipe. The meat of their asado is quite fat which I think is something that they should improve on. The taste is sweet, salty and smokey which is how asado really tastes. No need to put on soy sauce since it's already quite flavorful.

Asado

The Roast Chicken that came out next smells really good. I'm not sure what they have put inside their chicken but you can smell the herbs that they've used in it. The taste complements the smell and the meat is quite soft and tender which can easily separate with the bone.

Roast Chicken

Beef Hofan (flat noodles) is one of my favorite Chinese dish. Their beef hofan is not salty and a little crisp because of the bean sprouts. It's something one can eat without any dimsum or other viand and feel happy for the whole day.

Beef Hofan

The next dish is actually a very unique and HKR's special dish called Black Chicken Sesame. Black chicken is known to be used by the Chinese to make medicinal soup for those who are weak and for mothers who have just given birth. As a Chinese, it's my first time to see black chicken cooked as a viand and not as soup. The chicken is actually quite good except it has many bones and little meat.

Black Chicken Sesame

Beef Curry Noodles came out with its strong curry aroma filling the restaurant which made people from the other tables look at our side. The noodles were cooked al dente. The curry is not spicy but flavorful which fits those who dislike spicy food.

Beef Curry Noodles

For dessert, we had Coffee Jelly and French Toast.

The coffee jelly has a very strong and quite bittersweet coffee taste. The creamy top gave a smooth feeling and added sweetness to the jelly. It gave me a little bit of caffeine rush that gave me additional energy to do my other activities for the day.

Coffee Jelly

The French Toast is my favorite out of everything that I had. It's french toast with a surprise center that tasted like a fusion of custard and salted egg. When I asked Mary what's inside, she said that it's a secret so it was quite a challenge for me to guess what's inside.

French Toast

HKR is located at 7467-C Bagtikan St. San Antonio Village, Makati. It also delivers to the Makati area. For orders and seat reservations call (+632) 5537846 or (+632) 9847760. Add them on Facebook with email hkroast@yahoo.com and Twitter with hkroast_makati.

Take-out and Delivery Menu with a map to HKR

# Chinese Cuisine # Hong Kong Roast

Joyfully Yours

Tuesday, March 27, 2018

Battle with The Yang Chow

Friday, August 26, 2016

Makati Shangri-La Hotel's Shang Palace Launched New Dishes by its New Executive Chef Ben Lam

Friday, June 17, 2016

Marco Polo Ortigas's Lung Hin Welcomes Chinese Chef Leung "Ken" Chi Kwan

Wednesday, July 20, 2011

Hong Kong Roast: Bringing out the Chinese in You

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