MANILA Pavilion Hotel’s oriental fine dining restaurant Peony Garden is now offering its latest set of menu starting June with authentic Malaysian-Cantonese cuisines prepared by executive Chinese chef Lee Yan Feng.
A press lunch was held on June 2 to introduce the entrees included in Peony Garden’s latest menu.
Media and guests alike delighted in the 10-course luncheon that served Roast Chicken, barbeque pork, jelly fish and Century egg Combinations; Braised shark’s fin bamboo pit with fish lips and sea cucumber; Braised whole chicken with Chinese herb; Deep fried fish fillet with crispy oatmeal; Deep fried prawn with Chef’s special prawn sauce; Cold bean curd with minced pork, Century egg and pickled lettuce; Braised Chinese cabbage with carrot and radish vegetable; Soya egg noodle with three kinds meat; Deep fried sesame balls; and Sweetened black jelly and mixed fruit.
Chef Lee, born and raised in Malaysia and gained diploma in Culinary Skill at the East Canton University, has the right palette for Malaysian-Cantonese cooking. Chef Lee also believes that being a chef does not only entail cooking good food but that it also requires “hardwork” and “determination.”
Other creations chef Lee is most proud of are deep-fried taro suckling pig and roasted duck; dried scallop with winter melon and spinach in thick soup; baked chicken with shark’s fin and dried scallop in bread dough; Calmex abalone with Szechuan plum sauce; braised roasted duck and black mushroom with fried garlic in oyster sauce; stir-fried shredded beef with walnut and cashew nut served with vegetables; braised garoupa fish fillet with sate sauce and bean curd in clay pot; and deep-fried Chinese pancake with ice cream, and, cold mango tapioca.
Besides the a la carte selections, the new menu will also offer Chef Lee’s monthly Special Recommendations, four grand lauriat set menus, a live seafood selection and 18 new homemade dim sum to choose from.
For Luther Lapuz, Manila Pavilion food and beverage director, creating Peony Garden’s new menu and creating new cuisines raises the bar of the restaurant’s Malaysian-Cantonese cooking and at the same time boosts Peony Garden.
“We are privileged to contribute towards creating an exceptional dining experience for both Chinese and non-Chinese gourmands,” Lapuz added.
Peony Garden is located at the third floor of the Manila Pavilion Hotel and is open for lunch daily from 11:30 a.m. to 3 p.m. while dinner is from 6:30 p.m. to 10:30 p.m. For inquiries and reservations, call 526-1212 extension 2303 or visit www.waterfronthotels.com.ph.
