Marco Polo Manila's Lung Hin Restaurant

It's not at all surprising that Marco Polo Manila's Lung Hin was given the title of one of the most outstanding Chinese restaurants outside of China during the 16th China Hotel Industry Golden Horse Awards Gala. The setting is impressive {it's on the 44th floor}, the food is delicious, and the service is superb. How about the prices? They match the quality of the dishes.

They have a new Executive Chef, Leung Chi Wan. With his stint in Singapore, Ireland, and Hong Kong, Chef Ken {as he is fondly known} brings in his expertise to further enhance the dining scene at Lung Hin.

FYI: the private room where we dined has a skylight. It's a perfect potential date place at night and a selfie utopia during daylight.


From start to finish, I can best describe Chef Ken's creations as deliciously light. Not one dish overpowers another, and they are definitely not MSG-riddled. I ate a lot, but I didn't get that food coma afterfeel. 

The Deep-fried Crispy Tofu and Seaweed Salad was an avalanche of textures, subtle flavors, and colors! The seaweed was the only ingredient that trumps the rest. This was a great starter. I wouldn't have appreciated the rest of the dishes had it been overwhelming.

One of the table favorites is the Deep-fried Beancurd Leek Rolls with XO Sauce. It was a mouthful of excellent flavors.  The light and crispy rolls can hold their own when it comes to taste, but definitely better with the XO sauce.

The lack of oiliness in the broth alone made the Ham and Vegetables in Superior Broth a wise choice for me. It was a well-balanced dish with unquestionable thin slices of ham, quality-wise. 

Boiled then stir-fried, these Crystal Prawns has that good pop when you bite into them, and after that comes a tender chub of fantastic meat! Each one is huge, by the way. I had to cut each in three parts. 

This Poached Live Garoupa with Mushroom came in a sizable portion with the natural sweetness of the delicate meat intact. By this time, I couldn't help but order a cup of steamed white rice. There's no other way!

Good memories were brought upon by the Deep-fried spareribs with black vinegar sauce, too! The lustfully tender meat was coated in equal parts sweet and salty. 

The Fookian Misua was a simple pleasure with nary any elaborate topping that kills the overall taste. It was rightfully seasoned and cooked right.

Between the two, I'd go for the Mango Jelly. The Buchi is good, too, but the Mango Jelly was a yummy reprieve during a 40 deg C scorcher. Given that they weren't cloyingly sweet, I had about three of those; that's only because my seatmate {you know who you are} was giving me a judgmental stare. What a bully.

Marco Polo Ortigas Lung Hin
44th Floor Marco Polo Ortigas
Meralco Avenue and Sapphire Street,

Ortigas Centre, Pasig City,1600
Contact No.: (+632) 720.77.77 
Twitter: @marcopolomanila
Instagram: @marcopolomanila

Onward and Upward!


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