#Osmanthus Coconut Jelly

[beanpandacook]

[:hk]黃金桂花椰汁糕🥥植物減糖版❗️味蕾和心靈都渴望的甜蜜體驗👍[:en]Osmanthus Coconut Jelly 🥥 Reduced-sugar version for a plant-based delight![:]

[:hk]https://www.instagram.com/reel/C6RM8WvxmQo/ Continue reading [:hk]黃金桂花椰汁糕🥥植物減糖版❗️味蕾和心靈都渴望的甜蜜體驗👍[:en]Osmanthus Coconut Jelly 🥥 Reduced-sugar version for a plant-based delight![:]

[whatsonmedia]

Best Offers of This Week!

Explore unbeatable offers on WhatsOn and save big now! Dive into new experiences, savor delicious delights, and boost your well-being, all affordably. Click to unlock a week of excitement, incredible deals, and lasting memories. Grab the top offers in town before they’re gone! £19 for three courses and a glass of wine at 100 Wardour Street Experience the ultimate after-work catch-up in the vibrant heart of London's Soho at 100 Wardour Street. Indulge in a three-course dining extravaganza curated by Head Chef Gerald Lambert, complemented by a glass of wine – all for just £19! Immerse yourself in a world of neon lights, chic interiors, and live music, creating the perfect setting for an unforgettable evening with friends. 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Check specific times for Charing Cross, Kingsway, and Croydon. - Redeem by presenting your voucher on arrival. - Voucher valid until January 31, 2024. - Check additional information here. - Locations: Pürcha Holborn (9 Kingsway, London WC2B 6XF), Pürcha Charing Cross (82 Charing Cross Rd, London WC2H 0BA), Pürcha Croydon (Wing Yip Superstore, 544 Purley Way, Croydon CR0 4NZ). Boisdale Canary Wharf: £7.50 for tickets to The Definitive Rat Pack Experience the glamour of 'The Rat Pack – Live from Las Vegas' with stars from the award-winning West End musical at Boisdale Canary Wharf. Enjoy timeless classics like 'Fly Me To The Moon' and 'New York, New York' on select dates from December to April. Tickets range from £7.50 to £39.50 for an evening of razzle-dazzle with Stephen Triffitt, George Daniel Long, and Mark Adams. Redeem your voucher by emailing reservations@boisdale-cw.co.uk with your preferred date, ensuring clear voucher, security, and QR codes. Bookings must be made at least 48 hours in advance. The show starts at 9.15-9.30 pm, and a heated terrace is available for pre and post-show drinks. Important Details: - Voucher valid for The Definitive Rat Pack at Boisdale Canary Wharf. - Availability: Tuesdays and Wednesdays only. - Book at least 48 hours in advance via email with your preferred date. - Tables available from 5:30 pm; show starts at 9.15-9.30 pm and ends around 11 pm. - Not valid on Saturday performances. - Age restriction: 18 and over. - Maximum group bookings of 12 people. - Location: 1 Cabot Square, London, E14 4QT. For £35, take advantage of this Live True London X FUL Blow Dry and Styling Masterclass. Perfect the art of the flawless blowout with this exclusive Live True London offer at the Vauxhall branch. Enjoy a glass of champagne upon arrival and engage in an in-depth consultation with expert stylists to discuss your hair goals. Dive into a hands-on blow dry and styling masterclass using the premium FUL hair care brand. Not only will you leave with fabulous styling skills, but you'll also receive a goody bag of products to enhance your hair care routine. Highlights: - Exclusive Live True London X FUL Blow Dry Masterclass. - Detailed demonstrations by expert stylists. - Glass of champagne on arrival. - Hands-on blow dry and styling session. - Utilizes luxury hair care brand FUL. - Goody bag with products included. Need to Know: - Voucher valid for Live True London X FUL Blow Dry Masterclass. - Redeem by emailing booking confirmation to book@livetruelondon.com  with preferred date, time, and location. - Voucher, security code, and QR code must be clear. - Present voucher on arrival. - Appointments not directly booked with the salons will be charged at the original price. - Voucher valid until March 14, 2024. - One voucher per customer. - Changes/cancellations must be communicated within 48 hours. - Location: Live True Vauxhall - Unit 8, Flagstaff House, 14 St George Wharf, London SW8 2LE. Read the full article

[formeryelpers]

Yu Cake, 18558 Gale Ave #158, City of Industry, CA 91748

If you’re looking for a fancy not too sweet cake or a sweet treat, go to Yu Cake. Yu Cake specializes in fancy Asian cakes like mille crepe cake, cheesecake, mousse cakes, snowflake cubes, coconut pudding, cake in jars, box cakes, mochi, and drinks (yogurt, tea, cold foam, creamy milk). Their desserts are less sweet and they have interesting flavors like durian, matcha, black sesame, osmanthus, salted egg yolk, oolong tea, pork sung, etc. Most of their desserts are refrigerated and need to be consumed immediately or put in a fridge soon. Even the refrigerated items should be consumed within 1 – 2 days.

For yogurt lovers, they have yogurt cake rolls, yogurt mille crepe cakes, yogurt box cakes, and yogurt cake in jars. The Yogurt blueberry cake roll is my favorite.

Raspberry yogurt cake slice ($8.75): There are three layers of sponge cake and two layers of yogurt cream, plus a layer of frosting, raspberry jelly and a freeze-dried strawberry. The raspberry jelly was the most flavorful part of the cake – and the raspberry tasted natural. It’s not a soft jelly but more like a pate de fruit. The cake is light and fluffy. The yogurt cream is tangy and not too sweet. It’s a good cake but I like their yogurt cake rolls better.

Creamy mochi – Uji matcha ($7.95): This is prepared to order. They roll small round pieces of mochi in your flavor of choice (in my case, it was matcha). The mochi is plain and chewy but rolled in a flavorful powder. It comes with your choice of cheese foam sauce (I chose original) and a crispy component (I chose butter chips). The concept of dipping mochi into a creamy sauce and then topping it with something crispy seemed strange to me but it was actually really good. The sauce had the consistency of yogurt and tasted more like cream than cheese. The thin butter chips (cookie bits) were really good too. The different textures and flavors elevated the humble mochi.

Their cakes are beautiful and so is the packaging. Wish they had seating inside the shop.

4.5 out of 5 stars

By Lolia S.

[sew-much-to-do]

DIY Osmanthus Goji Berry and Coconut Jelly

This recipe shows you how to make layered jelly that looks super impressive, and tastes great. This jelly is considered a dessert, but it’s a very healthy one. Osmanthus is a flower that is used as a tea which improves your complexion, goji berries have lots of anti-oxidants, and coconut milk helps boosts your immune system! It’s a win win!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[beautifuldesserts]

Coconut Osmanthus Jelly

[soycrates]

[pictured above, from left to right, top row first: coconut jelly lychee drink, red bean yokan, ginger lemon candies, mini almond cakes, variety mochi, seaweed and sesame dough twists]

Last year, I posted a few cool finds for vegan-friendly Japanese snacks. This year I’m expanding that list outside of Japan with to include all the awesome vegan candies and snacks you can find from Taiwan, China, Malaysia and elsewhere throughout east and south-east Asia. Check out my rounded-up selection of traditional and modern sweets, treats, savoury snacks, and drinks!

Classic Candies: suwa shoten golden plum candy // ameyasan matcha candy // gold kili ginger lemon candy 

The ginger lemon candy (from Singapore) is almost always stocked at my local food market, and I love them! Ginger-spicy, lemon-chewy, and a gentle powdered sugar coating. I could eat these for the rest of my life.

Sweet Cakes: sankio husband cakes // sankio sweetheart cakes // yuki & love green tea mochi // yuki & love peanut mochi // huihuang osmanthus cake // favor desserts walnut nougat cakes

The first two options are simple variations on a light pastry stuffed with winter melon, with a cute traditional Chinese tale behind them. Yuki & Love’s basic mochi are all vegan, so if green tea or peanut isn’t your jam, you can also check out the taro or black sesame varieties. 

Bite-Sized Treats: dainagon shiro yokan (sweet bean jellies) // chimes toasted coconut hard toffee // chio heong yuen mini almond cakes

Chinese almond and walnut cakes are quite commonly vegan, consisting mainly of bean flour, sugar, vegetable oil, and nuts. They’re somewhat like a shortbread cookie in nature, but a little less sweet, less packed and more crumbly.

The Chimes hard toffees, hailing from malaysia, will be a welcome treat for those who’ve tried cocomels (the soft vegan caramels) but want a hard variety.

Hard-Candied Wonderland: uha rose vitamin candy (second source) // kasugai roasted coffee candy

A lot of popular rose and coffee flavoured candies (hard and gummy) either contain gelatin or milk (or both!) so these are some particularly great finds. Not only that, but the roasted coffee candy reviews especially well as tasting like a real, intense cup of coffee! Both these flavours are a little more refined than your average soda or fruit gummy, so you can indulge without feeling like a kindergarten kid.

Salty Snacks: joytofu bbq-flavoured bean curd (second source) // wangfu seaweed and sesame dough twists // wulama vegetarian beef meatball skewers // lonely god tomato-flavoured potato twists // calbee x haitai baked rice snacks

While my sweet tooth is bigger than my salty snack craving, I still absolutely love the intense variety of dried bean curd/tofu snacks there are on the market. Go take a look at the wulama meatball skewers and tell me you aren’t instantly hungry. I first tried these when I noticed the quirky mascot on the packaging, a lady after my own heart who seems to spend most of her time gaming or sleeping. 

Post-Candy Quenchers: hoyjun white peach soda // mogu mogu fruit and coconut jelly drink (lychee flavour pictured above) // matcha love sweetened green tea // kimura ramune soda (strawberry flavour pictured above) // pocari sweat sports drink (second source, korean label)

I tried the white peach soda recently, despite not being personally big on peach as a fruit. It is so delicious and gentle that I know I’m going to get it at least once a month from now on! The Mogu Mogu fruit drink comes with little chunks of coconut jelly in it, which will be familiar to those who already drink aloe or grass jelly drinks, but I’ve always found jelly bits in my drink to be a funny novelty, like the ramune soda bottles and their distinctive glass marble seal. Pocari Sweat is a huge Japanese brand of electrolyte drinks, and if you’re lucky you might even nab the strange jelly pack version of it. I’ll stick to the refreshing liquid version that helps me after a hangover!

If you have any favourites not on this list, feel free to reblog and add them!

[paworn]

Fried dough rice noodle rolls - Stir-fried carrot cakes - Shrimp wrapped in tofu skin rolls - Osmanthus/mango/coconut jelly (at Wah Lok Cantonese Restaurant) https://www.instagram.com/p/CKwvDimr5MG/?igshid=13em0046l5yua

[kellyxhunter]

This may have been one of the most exciting dinners ever. Master Chef Bryan Zhu’s project called Levitate Instant Restaurant has partnered with The Rice Panty for a reunion dinner at Precinct 75, which is next to Willie The Boatman in St. Peters.

Embracing Chef Byran’s Chinese background, the menu consisted of fusion elements and vegetarian options are well catered.

Kicking start at 6pm, the table is set, the music is on, and the light is dimmed. Two sharing snacks were served while we were waiting for everyone to arrive. The toasted bread came with a small dish of smooth creamy butter, and some seasoned popcorn.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

The chef table is right at one end of the big room, every small little action is like a display to diners. What’s more exciting then seeing how your food get constructed in front of your eyes? Not only Byran was a talented friendly chef, but the team at the dinner service was professional, attention to details, and very efficient to make sure we get fed at the right pace.

DOWN AND DIRTY

Vietnamese fried chicken is nothing like the crispy ones in Korean or Western style, but it has a rather thin layer of batter. The bite size tender chicken nuggets were spiced with sriracha mayo, cucumber, and sour pickles. This dish shows how chef strike the perfect balance to excite our palate.

The OCEAN BED

Hands down my favourite dish of the night. It’s not just because of its expensive taste but it did actually taste amazing. I normally dislike any kind of congee but this one used mixed grain crab congee with abalone, king mushroom, ocean crumb, and fingerline. The congee base is not rice but mostly barley with a little of quinoa, and the floss on top elevated the whole dish with that a little bit of sweetness.

CROUCHING BEEF, HIDDEN MANDARIN

Another amazing dish that took us by surprise. It’s not just any kind of beef dish, but the crispy beef was almost jerky-like with some sweetness from the mandarin ginger glaze. Though it’s like jerky, it’s still very tender and the more you chew it, the more flavour would come out. The beef is sitting on top of a bed of miso potato puree and some thinly sliced gai lan threads, topped with crispy deep fried enoki mushroom. It’s so good I wish it never finishes.

PALATE CLEANSER

Some chrysanthemum sorbet and osmanthus jelly to basically make our tongues ready for dessert.

Byran Zhu doesn’t take dessert easily. A magic dry ice show was pulled off at each table before two different desserts were served for us in no time.

p.s the dry ice is poured over on some lemon tea, giving us another sensation of enjoyment

THE END OF YUMCHA

First dessert was a lighter sweet dish. A spoonful of silky soy milk and ginger ice cream that melted in my mouth instant. The diary taste was so similar to what I had in childhood, what’s more? It was complimented beautifully with kinako crumble (soy bean ), lemongrass sago, and mango mochi. It’s it just everything I wanted when I think of dessert? I particularly liked the kinako crumble rather than the overly used soy bean powder in lots of other desserts out there.

AUTUMN FLOOR

The next dessert is a bit heavier because it’s whipped chestnut mascarpone with toasted chestnut soil and brown butter tuille. First off, the toasted chestnut taste was powerful and I am all for it! It’s smooth and sweet but not the artificial sweet taste from chestnut products. All those crumbs and crisps around it gave the dish a bit of bites that make you can’t stop eating.

PETIT FOURS

Sometimes people may skip petit fours because they are either too full but mostly because petit fours can be quite boring. At our dinner, you definitely don’t want to miss it because they are just as exciting as the courses (coconut bliss, rocky road, lemon tea mashmellow, osmanthus jelly) .

Conclusion

For a decent price, it’s a true unique experience to try the masterpieces from Master Chef. Each dish is nostalgic especially the ocean congee that was full of ocean flavour. The open space at the venue in Precinct 75 was perfect for the event because it was absolutely peaceful and quiet at night, while the dining area was buzzing with banters and music from the live band. The 2.5 hours dining experience left us joy and a very satisfying stomach. I hope to come back again for another bespoke menu, or the regular menu at The Rice Pantry!

Address:

75 Mary St, St Peters NSW 2044

Website:

http://www.precinct75.com.au/

http://www.thericepantry.com.au/

Master Chef Bryan Zhu’s Levitate Instant Restaurant X The Rice Pantry – “The Reunion Feed”

[missguomeiyun]

hot pot @ Chinese Hot Pot Buffet

You did not read incorrectly & I did not type incorrectly - I really did have hot pot at Chinese Hot Pot Buffet! 

I think many of you are just as confused as I was when I 1st heard the name of the “restaurant” haha sometime last year, I had heard of it through a coworker & I was like, “what’s the restaurant place called?” It’s not a common name/type of name for any restaurant, really, but it is what it is - it’s AYCE Chinese hot pot buffet :P 

It currently occupies the old location of Bonanza, which is now closed. That was a buffet restaurant that I had been to once. Tbh, it was forgettable & I rarely go for buffets. Last night, I went to Chinese Hot Pot Buffet for a birthday party~

Arrived @ 7:30pm, the time that the reservation for 10 was for, & guess what! There was a huge crowd at the door. From eavesdropping, there were regular “walk-in” diners, there were other “7:30″ reserved diners. .. & some have been waiting since 7pm o_O! Honestly, it felt like a big mess at the door. To say it was a small waiting area is not entirely correct; I thought it was a decent size... but there were just soo SO many ppl! 

Once you walk in, there’s the “waiting area”, & then the restaurant is kind of divided in half. A large seating area on the left & right side of the entrance. 

After 10mins, we got seated at a circular table that was in a separate divided section in the restaurant. It was very loud, & it felt like I was in Asia lol. Anyway, ignore the heating element in the center of the table; I don’t think it’s actually use-able.

*Someone else had the table order form & I didn’t even look at it lol however, it had the broth options, drinks options, & various meats (including dumplings/wontons). The meats come out from the kitchen all plated, which you’ll see later. 

The rest of the food is buffet style. The bowls & plates are on the bottom shelf, & then you just go for the things you wanna eat! Note that there’s only 1 “station” set up in the entire restaurant; therefore it’s crowded here like all the time! & there’s no real “order” or anything; you just gotta try your best & wait for your turn, I guess. 

[The photo shows items that are mainly found in cans or packages in grocery stores, as well as “root” veggies. For example, baby corn, lotus root, daikon, konnyaku, bean curd, etc...]

On the website, they stated they have over 150 items. In the picture above, there’s already 20. Like I was saying, space is not abundant so I didn’t get a chance to take photos of the buffet area in full; however, I did not think they have over 150 items to choose from.. . at least not the food alone. I mean, the sauce counter had like 20 sauces + aromatics (like garlic, chili peppers, cilantro & green onions) available for you, so including that, there was over 150. 

Below are some of the things that I did take photos of.

Cooked appetizers (the chilled kinds). ..there was about 10 available. 

Cooked appetizers (the warm kinds), which is mainly all fried items, like dry ribs, spring rolls, & a handful of typical dimsum items.

The “partially” cooked items, majority was thawed fish balls that you can find at Asian grocery markets. 

“Adventurous” proteins - think topping options for pho: tendon, tripe. .. & then there’s Spam in the bottom left corner haha to the right of this was the noodles section, which wasn’t really a section but rather they are kept in Rubbermaid containers (instant noodles, udon, vermicelli). 

To the left of this was veggies. I really liked the variety & selection! 

Adjacent to the veggies was seafood: oysters, shrimp, mussels, surf clams, squid, cuttlefish, basa. ..yeah that was pretty much it. I love oysters!! 

Desserts. There’s only coffee cake & Chinese osmanthus + goji berry jelly, but there was also 3 ice cream options, mango pudding/jelly, coconut jelly, & classic coconut + tapioca dessert soup. Last but not least, the fried buns with condensed milk. Oh! & if you’re too full for actual desserts, there’s some fruits as well. 

Okay, my sauce: garlic, green onion, sesame seeds, sesame paste, XO sauce, hoisin sauce, oyster sauce, chili oil, chili flakes, & satay sauce. 

I just got the regular chicken broth, which is “free”. Any of their special broth is an extra $2, however, the refill is just regular chicken broth. 

Our meats came! Well, here’s round 1 of many. This was all gone after 1 rotation of the lazy susan.. . so we ordered more. However, magically, no matter what we told the server, the same plate containing the same amount of meats came. I’m not sure how the portion/serving sizes work but we ordered so many times & eventually lost track. 

PS: I didn’t take photos as we ate bcos I was too busy chatting & eating haha but I had a great time! 

Ahh the beef was my fav <3

YESSSS!!! 

& then 4 desserts for myself :D

I really liked the selection & freshness of the food. The meats ordering thing was a little weird but you can always order more so it wasn’t a big deal. The place was pretty much “printing money” the entire time; after 9pm, they have the “after hour” special, which is cheaper but you only get 5 items so we noticed that ~9:30pm, there was like another HUGE rush of customers coming in. The restaurant’s website is very informative & accurate, & so I’d recommend checking that out (hrs, pricing, “specials”). They do have an unofficial time limit of 2hrs, which is dependent on how many ppl are waiting (you know how it is), esp if your party is occupying a large circular table for 10 ppl (these tables are rare), thus, don’t be alarmed if they sorta rush you out after you finish paying (the waitress was like “ok thank you, see you next time.”); it was SO busy last night! Overall, I had a good experience~ 

* * * epilogue * * *

I was here for Kevin’s bday, & basically the OG crew from junior high was here haha they all hang out regularly but I haven’t seen some of them for over a decade. It felt really “old school” & the atmosphere was so awesome. No awkwardness or unfamiliarity at all & I’m super happy I was able to come. Thank you all for a wonderful Saturday evening!

[the-canteen-auntie]

Osmanthus Pandan Coconut Jelly, Paradise Classic, Singapore

[discovercreate]

Coconut Osmanthus Jelly

Coconut Osmanthus Jelly from foodgawker http://ift.tt/2sanutn

[jamesbeachum-blog-blog]

Osmanthus Longan Coconut Koi Jelly – 桂花龙眼椰奶冻

Chinese New Year is around the corner so here I am sharing a quick auspicious dessert which you can prepared for your guests. This Osmanthus Longan Coconut Jelly consist of 2 layer with a clear top fillings and coconut base Ingredients 500ml water 2 tbsp osmanthus flowers 5g agar agar powder 1 tbsp wolfberry 10 …

The post Osmanthus Longan Coconut Koi Jelly – 桂花龙眼椰奶冻 appeared first on International Public Health.

from International Public Health https://ift.tt/354qrv3

[conlysister]

undefined

#椰汁桂花糕 #Osmanthus Coconut Jelly #gelatinart #花花啫喱 # Swan

[foodgemsg]

https://ift.tt/2CAOsPs Read on our visit to First Culinary | 6-Course Black Garlic Menu For A Limited Time Only! by FoodGem

 Media Tasting at First Culinary Restaurant

If you have been following on my Instagram@foodgemsg, I was mistaken as a student by my grab driver as my destination is ITE Ang Mo Kio. Well, I wished but I’m too old to be a student. Questions that I got from the grab driver, is First Culinary restaurant managed by the students? The answer is no, First Culinary restaurant is a reputable Chinese restaurant established in the year 2011. They specialise in Southern Chinese cuisine, you may also spot traditional Hokkien, Cantonese, Teochew and Hakka cuisine in the main menu. I’m here to try out the new 6-course Black Garlic themed menu.

Has anyone tried black garlic before? My impression of raw black garlic from the market is a big surprise. It doesn’t contain the strong pungent smell but was very salty. Black garlic from First Culinary restaurant, in particular, is fermented for 30 days (depending) and oxidized for another 45 days. The black pigmentation formed as a result with a soft texture like a marshmallow. Having black garlic is said to boost the immune system, improve cholesterol levels and high antioxidant level. Glad to know that they did not add in any preservatives.

The excitement of a gorgeous hand-painted plating never really wears off. Each piece is unique and brings out a different experience though we were having the same dish. We get to try out two appetisers; Black Garlic Honey Pork with King Prawn Tossed with Salted Egg Yolk. The king prawn was crunchy to bite and had a savoury salted egg yolk taste. I’ve enjoyed the honey pork with a sweet black garlic taste.

My second favourite dish would be the “orh lu lu” black soup. The Double-boiled Black Chicken Soup was boiled for at least 6 hours with Black Garlic and “Sheng Di”. It was flavourful and nourishing with lots of sweet black garlic and fish maw to bite. Did you notice the ingredient “Sheng Di”, the texture is similar to abalone. It was said to reduce heat in the body. I’m glad that I did not get thirsty after drinking till the last sip.

Steamed cod fillet practically melt in your mouth, with a hint of sweet minced black garlic and chilli soya sauce. This is a good starter for anyone who wish to try black garlic for the first time.

Can’t imagine they serve one whole braised abalone for this value set menu. The homemade beancurd has a distinct egg aroma in light oyster sauce.

Stir-fried Angel Hair Pasta with Scallop and Minced Black Garlic in White Truffle Oil. The texture of angel hair pasta was smooth however it lacked of the black garlic and white truffle oil taste and aroma.

First Culinary Dessert comprises of Chilled Sweetened Cream of Young Coconut and Chilled Sweetened of Osmanthus Jelly Cake. The sweetened cream has overpowered the natural taste of the coconut however I do enjoyed the thin coconut strips. The osmanthus jelly was a little too hard to bite as I prefer wobbly jelly.

6-course Black Garlic themed menu at S$68++per pax (members at S$48++per pax).

Special mention to the First Culinary Signature – Crispy Pork Belly. The crust was very crunchy and crispy and meat was decently tender without overly salty.

*Service charge(10%) and GST(7%) applicable.

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Budget Per Pax

S$48-S$68

How to go First Culinary

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Operating Hours

Daily 10:30AM–3PM, 5:30–10PM

Address and Contact

2 Ang Mo Kio Drive, ITE College Central, Block A, #01-09, 567720

Contact: +65 6481 5500

Reservation allowed.

Travel and Parking

Parking available at ITE AMK.

Travel via public transport.

From Ang Mo Kio Mrt Station (North-South Line)

Exit A; Walk 145 m (about 6 minutes) to the bus stop at Ang Mo Kio Station, Ang Mo Kio Avenue 3. Board Bus 88 at Ang Mo Kio Station (54261), Ang Mo Kio Avenue 3. Alight at ITE College Central, Ang Mo Kio Avenue 5, 5 stops later. Walk 247 m (about 10 minutes) to ITE College Central.

The post First Culinary | 6-Course Black Garlic Menu For A Limited Time Only! appeared first on foodgem: Food & Travel.

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Cantonese, Anew at Lung Hin in Marco Polo Ortigas

Whenever I am craving for delicious Chinese food, I usually don’t have to look very far because Lung Hin in Marco Polo Ortigas Manila is always an available and satisfying option. The restaurant features authentic Cantonese cuisine and fresh seafood that are fit for royalty. I have my own personal favorites which I always order, like the Three Flavored Prawns and their huge Hakao, but every so often, the restaurant introduces new outstanding dishes to the menu to give its diners different tastes and experiences. This February, Lung Hin is starting the year with a bang as it offers several exciting new Cantonese dishes to welcome the Year of the Dog.

Lung Hin is a contemporary Chinese restaurant located on the 44th floor of the Marco Polo Ortigas offering traditional and authentic Cantonese food prepared by its very own Hong Kong chefs. Lung Hin has been recognized globally as one of the most outstanding Chinese restaurants outside of China at the 16th China Hotel Industry Golden Horse Awards Gala, also known as the “Oscar” in the hotel industry. The Hungry Kat was invited for a media preview of their new dishes called “Cantonese, Anew” and just like with any visit to Lung Hin, it was an exquisite presentation of some of the finest Cantonese cuisine you can get in Manila.

Lung Hin delights guests through its exemplary service, tasteful interiors and wonderful food creations. The sleek interiors and the expansive layout are coupled with an amazing view of the busy city below from the country’s first Sky Hotel. The restaurant is decked in bright red colors in preparation for the upcoming Chinese New Year celebrations.

Under the helm of the Chinese Executive Chef Lai Cheuk Kou 黎卓球, or also known as Chef Terry Lai, Lung Hin is introducing a new selection of authentic Cantonese dishes, together with the classics, in its new a la carte menu. Chef Terry has over 36 years of experience from different well-known restaurants and hotels around China and Hong Kong, so each dining experience at Lung Hin is almost like eating in Hong Kong itself.

Similar to our previous visits, we were seated inside one of the private VIP rooms for an intimate and exclusive lunch gathering. The Chinese Lunar New Year will be celebrated on February 16, 2018, so this also serves as an advanced Chinese New Year party for the media guests of Marco Polo Ortigas.

We were offered a glass of their Signature Earl Grape Iced Tea, an award-winning beverage that can be found in all Marco Polo properties worldwide (Read about it here). This is probably the fanciest and most exquisite Iced Tea drink in the city and I always look for this whenever I visit the restaurants inside Marco Polo Ortigas.

Our Chinese New Year celebration started with the Prosperity Toss with Salmon Yu Sheng. This is a traditional Teochew-style raw fish salad that usually consists of raw fish mixed with shredded vegetables and a variety of sauces and condiments including oil, vinegar and sugar. 

In Chinese history, fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches. Each ingredient of the Yu Sheng has its own meaning and symbolism and every item is poured over the plate before the fun part begins.

The Prosperity Toss is actually an interactive course because all the diners are encouraged to participate by tossing all of the items high up into the air. Yu Sheng implies an “abundance of wealth and long life” and the tossing action signifies tossing up good fortune, which is why it is popular with businessmen and Chinese in general during the New Year.

The result is somewhat messy but that is all part of the ritual. They say the higher the toss, the bigger the wealth, so we all don’t mind the mess. After the action, it’s now time to eat the Yu Sheng salad itself which is actually quite good. The fresh salmon slices are similar to sashimi but with a sweet and sour vinegar dressing. The Prosperity Toss is part of the Chinese New Year set menus available from February 8 to 21, 2018 and this is also available for take out. 

The Steamed Shrimp Dumplings with Gold Leaf is one of my favorite items at Lung Hin and I am happy to be having it again. I just love hakao and these dumplings are filled with huge and plump shrimp. Eating gold shavings is definitely an auspicious way to start the Year of the Earth Dog.

Hong Kong is famous for its roasted ducks so one of the new items Chef Terry is introducing is the Peking Duck with Osmanthus Flower Jelly on Potato Chip. This is a lovely way of presenting the Peking Duck and it is just as yummy. The richness of the duck is balanced by the salty flavors of the potato chip and the flower jelly gives it a contrasting texture. It’s definitely not your usual peking duck and this contemporary style highlights the creativity and expertise of the chef.

Our next course was the Sautéed Tiger Shrimp Ball in Supreme Chicken Stock. This may be just one piece of prawn but it is very big and filling. The both is also outstanding with its light but flavorful consistency that is quite hearty and comforting.

On the other hand, the Double-Boiled Chicken with Red Dates and Wolfberry Soup has a more traditional herbal taste. It comes with a generous serving of chicken inside that absorbs the Chinese herbal flavors. 

One of my favorites among the new dishes is the Pan-Fried Grouper Fillet with Truffle Oil and Sugar Peas. This is a perfectly cooked fish fillet made with light batter that results in a very crunchy coating. The fish is very tender plus the truffle oil gives it that distinct smell and taste. The cute “shrimp” carrot is also a delightful treat. 

A bountiful Chinese New Year lauriat should always come with abalone, so Lung Hin is offering a new abalone dish that is only available for a limited period. The Braised South African Abalone with Hong Kong Dried Sausage and Waxed Meat Fried Rice was part of our media preview and it was just in time for the New Year celebrations. This marine snail is considered a fine ingredient in the culinary world and is indulged only during special occasions due to its limited supply and high value. 

It is believed that abalones are coupled with multiple health benefits, as it is good for the immune system, eyes, liver, kidneys, and used as additional therapy for cancer. The Braised South African Abalone is available in 12 heads at P3,288 per piece. You can find these exquisite abalone at Lung Hin only until February 28, 2018

The Pan-Fried Crispy Egg Noodle with Prawn Ball and Minced Pork was one of the last dishes served at our media preview. We were all quite full but I still had some more space left for this excellent noodle dish topped with plenty of meat and seafood. 

Finally, the Pan-Fried Two Flavoured Chinese New Year Cake is a great way to end our lunch by embracing the New Year with great abundance through auspicious and traditional glutinous rice cakes. With a history that spans over thousands of years, the glutinous rice cakes, also known as nian gao, have always been present in Chinese New Year ceremonies and festivities. The sweet and sticky delicacy is believed to bring prosperity and promises a better year.

Whether it is enjoyed with the family or given as gifts, these are truly perfect staples to celebrate new beginnings. Indulge in this symbolic delicacy with a stylish collection from Lung Hin. Choose between the Double Happiness Koi Nian Gao (P1,388) which includes two pieces of the cake in orange and coconut flavor, or the Traditional Round Nian Gao (P988) with a choice of ube or brown sugar flavor. These delights are available only until February 21, 2018. So start planning your Lunar New Year celebrations and visit Lung Hin this February for an auspicious and gastronomic start to the year.

Lung Hin

44/F Marco Polo Ortigas, Meralco Avenue & Sapphire St., Ortigas Center, Pasig City 720-7777 loc 6621 www.marcopolohotels.com www.facebook.com/MarcoPoloOrtigasManila

Related links:

Forbes Five Star Staycation at Marco Polo Ortigas

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Cucina’s From Palette to Palate Features Art and Culinary Creations of Chef Ramon Antonio

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Coconut Milk Osmanthus Jelly

Ingredients: (5 cups of 115ml each) Coconut Layer: 15g gelatin 50g sugar 200ml boiling water 135ml coconut milk Osmanthus Layer: 15g gelatin 50g sugar 125ml boiling water 1.5 tsp osmanthus sugar 100ml cold water Method: Coconut Layer: Mix gelatin and sugar well, add in boiling water and stir till gelatin and sugar dissolved. Stir in the coconut milk. Osmanthus Layer: Mix gelatin and sugar well, add in boiling water and stir till gelatin and sugar dissolved. Stir in the osmanthus sugar and cold water. Assembling: Pour a layer of osmanthus jelly into jelly cup, chill till a little set. Top it with a layer of coconut jelly. Alternate the layers till you finish the jelly solution. Make sure each layer is nearly set before you add in the next layer.