I do not blame you if you don’t know about this hidden treasure of a Chinese restaurant.
A lot of people don’t.
But now I am telling the world about it. If you don’t listen then you lose.
Tonight we are taken very good care of by these master chefs, Executive Chef Sun Bing and Executive Sous Chef Josephine Yu Tanganco-Candelaria. They prepare for us the same menu featured during the food promotion with Marco Polo Davao’s Lotus Court. Chef Joie generously shared her top cooking secrets to the chefs at Lotus Court so that Davaoenos can enjoy all these good food all year round. Oh, and the lady in black is not a chef.
Tintin, like me, just loves to eat.
Red Iced Tea
I normally take hot water or tea with meals because my dad says drinking cold beverage hardens the fats in my belly and makes me obese, but this iced tea is so good and refreshing I am suddenly in agreeable terms with hardened fats and obesity.
Generously filled with abalone, fish maw, dried scallops and wolfberries, this is one of the best Chinese soups I’ve had in a while. So rich and flavorful I feel my lips getting sticker and stickier spoonful after spoonful.
Beef Cubes in Honey-Pepper Sauce topped with Crispy Ginger Strips
One bite and everyone is suddenly gushing about the melt-in-your-mouth experience of the beef. The heat from the ginger strips complements perfectly the sweetness of the honey-pepper sauce. Now all I need is a piping hot bowl of white rice. Or maybe two.
Tender strips of chicken, mushroom, red dates, wolfberries and Chinese herbs enveloped in light, flaky pastry, the fortune pouch is Mabuhay Palace’s take on the traditional beggar’s chicken. It’s brilliant is all I can say.
Slow-Cooked Pork Belly in Shaoxing Wine
First it is grilled, then fried, then braised, then steamed. The whole cooking process takes 24 hours. No wonder it is fall-off-the-bone tender. Seriously, I never had to pick up my knife.
Boneless Honey-Glazed Chicken with Crispy Sliced Ginger
I find the chicken a bit too sweet, but that sliced ginger is really something else. The trick is to eat both together to balance out the flavors.
Not that the food isn’t enough (because it’s really waaaaaay too much), but we also
request for a plate of my favorite Korean beef ribs from Café Ilang-Ilang.
Salted Egg Yolk Ice Cream with Black Sesame
The ice cream that came to Chef Joie in a dream. Ooohhh.
I know this is already very, very rich, but if this ice cream came to me in my dream,
it would have more black sesame and sugar in it.
A few days later, Auntie Babyruth is back at Mabuhay Palace and she sends over some spinach bean curd (and pork belly and wife’s cake. Thank you, Auntie BR!) to our house. Mabuhay Palace makes its own bean curd, and oh my God, it’s the best-tasting bean curd I’ve had in my life!
If I knew how to make tofu this soft and silky, I swear I will not share the technique to anyone else. But Chef Joie is not as selfish as I am. She openly shares the yummy tofu-making technology to the chefs at Lotus Court.
Well, what can I say.
You lucky Davaoenos, you!
Mabuhay Palace: Ground Floor, Manila Hotel, One Rizal Park, Manila, Philippines.
Tel: +632-527-0011, local 1346