WATERFRONT MANILA PAVILION’S CHINESE NEW YEAR BUFFET: A FEAST FIT FOR EMPERORS

Chef Maurice Toh
Crispy Prawns Spring Rolls with Mango Sauce
Crispy Prawns Spring Rolls with Mango Sauce
Deep Fried Boneless Chicken with Sweet and Spicy Chili, Deep-fried Pork Rib with Honey Sauce, and Steamed Barramundi with Jiang Zheng Sauce Platter
Deep Fried Boneless Chicken with Sweet and Spicy Chili, Deep-fried Pork Rib with Honey Sauce, and Steamed Barramundi with Jiang Zheng Sauce Platter
Double Boiled Pumpkin Seafood Soup
Double Boiled Pumpkin Seafood Soup
Mango Pudding with Pomelo Sago and Coconut Milk
Mango Pudding with Pomelo Sago and Coconut Milk
Wok-fried Noodle
Wok-fried Noodle

Food aficionados and believers in the the power of food to usher in favorable fortune, will have luck on their side when Waterfront Manila Pavilion Hotel ushers in the Year of the the Dog. For the coming Chinese New Year, Chef Maurice Toh (Toh Khoon Meng) will offer treats from traditional Chinese cookery as well as recreations of well-loved dishes by Chef Lee Yan Feng of the hotel’s former Peony Garden Chinese restaurant.

At its height in 2005, the Peony Garden became the go-to restaurant for authentic Cantonese cuisine with a subtle Malaysian touch of flavor. As the restaurant’s culinary head, chef Feng designed the menu following the Cantonese cooking dictum of using only the freshest ingredients.

This year’s Chinese New Year Buffet brings back the rich flavors of Peony Garden. It includes heartwarming Egg and Rice Noodle Soups (filled with prawns, lapu-lapu slices, fish balls, fish cake, a variety of mushrooms, fresh vegetables, tofu, and so much more), the creamy Double Boiled Pumpkin Seafood Soup, and the spicy Hot and Sour Szechuan Soup.

Dimsum lovers can have their fill of flavorful siomai, ha kaw, chicken feet, and asado siopao. The salad bar, too, offers an array of healthy but scrumptious choices such as Fried Garlic and Dry Seafood Cucumber Salad, Hot Bean Chicken Salad, Fried Tofu Salad, Century Eggs with Ginger and Mixed Green Salad.

The main course lists tasty and filling entrees as Steamed Barramundi with Jiang Zheng Sauce, Deep-fried Boneless Chicken with Sweet and Spicy Chili, Stir-fried Clams with Ginger & Chilli Onion Sauce, Garlic Salt & Pepper Pork Rib, Deep-fried Pork Rib with Honey Sauce, and Stir-fry Green Bean with XO Sauce.

Mini appetizers include such exotic creations as Black Fungus Salad in Asian Dressing, Crispy Prawns Spring Rolls with Mango Sauce, and Deep-fried Prawns with Mixed Fruit Salad and Corn Flakes. The carving station features succulent choices like Cantonese Char Siu Pork Belly, Lechon Pork Belly Roll, Soy Chicken, and Roast Duck

Of course, those with a sweet tooth will find delight in the buffet’s dessert selection — Chinese Pineapple Cookies, Tikoy (Nian Gao), Leeches Almond Jelly, Longan with Grass Jelly, Mango Pudding with Pomelo Sago and Coconut Milk, Green Tea Cream Brulee with Gula Melaka, Rock Melon Sago, Assorted Fruits Jelly, Assorted Chinese Cookies, Assorted Filipino Dessert, and Egg Tarts.

Waterfront Manila Pavilion’s Chinese New Year Buffet is available from February 16 at Php 2,018 for 2 persons.

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