Following the recent announcement of Mandarin Oriental, Manila’s closure later this year, Tin Hau, the hotel’s authentic gourmet Chinese restaurant, will be closing its doors after 26 years.
A celebration of the restaurant’s preeminent culinary journey begins with a two-week promotion on July 2. Dubbed “MeMOries: Best of The Best in Tin Hau” marks the restaurant’s grand finale, to be led by Tin Hau’s executive Chinese Chef Hann Furn Chen. An exceptional à la carte and two set menus featuring eight and six courses of his best specialities and signature dishes will be the highlights of the promotion.
Chinese food aficionados can also look forward to indulging in the famed restaurant’s all-time favorites prepared by Chef Chen, including much-loved classics such as the Crisp fried shrimp with mayonnaise and cornflake, Steamed live garoupa with superior soy sauce, Pan-seared beef with black pepper honey sauce, Peking duck, and Wok-fried fragrant rice with salmon and X.O. sauce.
Renowned feng shui master Joseph Chau, who led Tin Hau through 13 years of auspicious Chinese New Year and Mid-Autumn celebrations, will also return to Tin Hau for a last tête a tête with guests and a timely re-energizing of lucky charms.
“We are extremely grateful and appreciative to all our loyal guests and friends who have supported Tin Hau and graced our tables through the years” shared Torsten van Dullemen, Mandarin Oriental’s general manager.
“With ‘MeMOries: Best of the Best,’” we invite everyone to reminisce the good times and cherish wonderful Tin Hau moments in the coming weeks, and savor the finest gourmet Chinese cuisine that you’ve always enjoyed, for one last time,” he added.
Established in 1988, where the hotel’s iconic fine dining L’Hirondelle restaurant and Marquee Coffee Shop once stood, Tin Hau has remained a haven for gourmands and metrophiles craving a taste of the East.
Named after the Chinese goddess of the sea, Tin Hau’s innovative and time-honored dishes of the Orient have earned for the restaurant a number of awards and recognitions, including Philippine Tatler’s Best Restaurants (2003-2013) and Best Dim Sum by the Hong Kong Tourist Association in the mid-1990s.
Aside from its cuisine, the restaurant also gained popularity for presenting rare culinary events such as Michelin-starred chef Kenichi Takase from Mandarin Oriental, Tokyo, and iconic Oriental traditions that have become landmark events in the city such as the annual Chinese New Year celebration, the traditional Mooncake Festival, and various promotions like the Claypot dishes, Shellfish Extravaganza, and Hairy Crab food festival, among others.
Four separate rooms namely Jasmine, Lotus, Peony, and Tuberose, can also be reserved for private functions or family gatherings. For reservations, call 750 8888 extensions 2422 / 2424 or email firstname.lastname@example.org.