Lung Hin in Marco Polo Ortigas has been a go-to restaurant for Chinese food fans since they opened,
owing to their modern take on Cantonese cuisine. At the helm of the kitchen is Chef Raymond
Yeung, whose philosophy lies in bringing out the best in simple, fresh ingredients. He’s also not
afraid of innovating while trying to balance tradition and experimentation. In a recent R&D
endeavor, he created an interpretation of slow-cooked US beef short ribs featuring a distinct dark
beer reduction. Employing precise Western sous vide techniques, he prepared the ribs at exactly
55.7°C for 12 hours. The dish demonstrates his commitment to fusion cuisine through the
incorporation of Chinese herbs and seasonings and a local Philippine dark lager. It also exemplifies
Chef Raymond’s dedication to combining traditional elements with modern culinary techniques.
Chef Waai Hoi Yeung (Raymond), a native of Hong Kong, SAR, was awarded the Hong Kong
International Culinary Classic Gold Award for Modern Chinese Cuisine Challenge-Hot Cooking
Vegetarian at HOFEX 2009. He has been a prolific chef since 2001, and for a year, was the No.1
Chinese Chef at the Congress Restaurant of the Hong Kong Convention and Exhibition Centre. Since
then, Chef Raymond has been honing his skills and growing his expertise with various five-star hotels
in Hong Kong, Vietnam, and the Philippines, rising as a Sous Chef, Chef de Cuisine-Chinese, and
ultimately, Executive Chef (Chinese cuisine).
“Taste is important, but every dish must be exquisite and beautiful,” says Chef Raymond when
describing how Lung Hin tries to elevate the dining experience. This is further highlighted by their
premium ala carte presentation of Peking duck to be served during the Chinese New Year
celebration. The crispy roast duck is served tableside, hung over a bed of salt, aromatics, and spices.
Flaming Chinese baijiu, a special Chinese liquor, is poured over the duck, and while the flaming
alcohol drips onto the salt and spices, Chef Raymond carefully mixes. The result is a classic Peking
duck with a slightly fruity and floral aroma from the alcohol. The skin is just a bit more charred than
what it was prior to serving and the aroma of spices fills the room—definitely a feast for the senses.
Lung Hin will also feature two set menus for the Chinese New Year, both of which, Chef Raymond
claims, are more rooted in tradition than the signature Lung Hin flair. The Goodluck Year set starts
off strong with the Lung Hin Prosperity Toss with Salmon Yu Sheng. The Yu Sheng (or yee sang) is a
salad toss that traces its origins to the Chinese in Malaysia and Singapore. Currently, it is one of the
most popular Chinese New Year traditions for overseas Chinese restaurants. It starts with a fish-
based deconstructed salad. Lung Hin’s Prosperity Toss features raw salmon and assorted vegetables.
A dressing of sesame oil and vinegar are added. Everyone in the table will join in tossing the salad as
high as they can while proclaiming their wishes for the upcoming year. The practice tends to get
messy, but it’s all part of the tradition. Ceremonial toss notwithstanding, the salad itself is a light
dish that tastes mostly of sesame and ginger. It’s a refreshing and great way to start the meal.
The next course is a shredded duck soup with assorted vegetables that are very prominent in the
duck-flavored broth, followed by grouper fillet with black fungus and ginger sauce. The grouper
(lapu-lapu) is filleted, portioned, and lightly fried in a thin batter. Despite being fried and paired with
the ginger sauce, it’s another light dish to start the meal.
The fourth course in the Goodluck Year set is actually another duck dish, Wok Fried Duck Breast with
pickled ginger, smoked mango, and tomato. The lightly smoked duck breast comes with a sweet
barbecue-like sauce that plays well with the surprisingly savory smoked mango.
Not entirely without its signature flair, a well-known Lung Hin menu staple makes an appearance in
this set menu. Tender sautéed US Beef Cubes are stir-fried and lightly dusted with fried foie gras,
easily one of the restaurant’s signature dishes and one that makes this menu so indulgent.
Following the beef is another red protein, Wok-Fried Sliced Lamb, Leek, and Bean Curd Paste.
Coming after a combination of beef and foie gras, one would think that this would be too heavy.
However, this course is light and savory with virtually no gamey lamb flavor. The leeks and goji
berries served with the dish help to pair with the strong flavor of bean curd paste.
Next came the Braised Tofu and Wild Mushroom in Oyster Sauce. The braising sauce was rich and
thick and enhanced the otherwise delicate flavors. The different mushrooms also offered a variety of
textures that provided an interesting mouthfeel.
Rounding out the Goodluck Year set menu featuring lucky food is thin Wok-Fried Hong Kong Noodle,
again with shredded duck meat. The duck seems to be a central theme in this menu, as it is a symbol
of prosperity for the new year.
Fruits are also considered lucky for the Lunar New Year, so a Seasonal Fruit Platter is just the way to
finish off this Goodluck Year Set.
The Goodluck Year is available at P28,888.00 for 10 persons. Another set called Kung Hei Fat Choi
will also be available during this period, priced at P32,888.00 and featuring the Lung Hin Signature
Roasted Barbecue Pork/Roasted Pork Belly; Chicken Consomme, Red Mushroom, and Abalone; Wok
Fried Prawn, Black Truffle and Garden Green; Steamed Shrimp, Garlic, Vermicelli and Enoki
Mushroom; Braised Pork Knuckle and Sea Moss with Garden Greens; Signature Baked Chicken with
Himalayan Salt; Stewed Eggplant, Minced Pork, and Salted Fish in Claypot; Fried Rice with Seafood
and Parma Ham; the Daily Chef Dessert; and a Seasonal Fruit Platter
The Lung Hin set menus and Chinese New Year ala carte will be available from January 6 to 31, 2025.
For bookings and inquiries please call tel. no. 7720-7777 or email
lunghin.mnl@marcopolohotels.com.
