Foodies' secret garden

MANILA, Philippines - There’s definitely more to Chinese food than birthday noodles, siopao, and dimsum. This we realized while munching on the crispy cuttlefish served as appetizer at the Peony Garden, Manila Pavilion’s Malaysian-Cantonese resto.

An undeniably tempting delicacy, the thinly sliced cuttlefish is deep-fried in butter and egg to achieve that golden-yellow crispiness. Just one bite and we’re hooked.

Food writer Chona Trinidad, who couldn’t resist the crispy-licious treat, warned us not to indulge that much.

“Cuttlefish is very high in cholesterol. It’s actually bad for me, but it tastes so good,” she says while savoring her last piece with gusto.

The crunchy appetizer tickled our palate to try the other tempting treats featured in Peony’s new menu, which boasts authentic recipes specially prepared by executive Chinese chef Lee Yan Feng.

“The hotel’s move to come up with an exquisite lineup of oriental dishes is aimed at attracting both Chinese and non-Chinese gourmands, giving them more choices for social gatherings or business meetings,” notes Donna Lampano, Manila Pavilion’s marketing communications manager.

Lord Of The Taro Rings

Other certified best-sellers of the house are the deep-fried prawns with mixed fruit salad and corn flakes, braised shark’s fin with crab meat soup, and the deep-fried taro ring (which looks like a bird’s nest) crowned with mushrooms, shrimps, cashew nuts, and veggies. The taro ring is crunchy on the outside but tender on the inside.

The braised homemade bean curd with fish fillet in a clay pot has a steady following. The bean curd, which is so soft it melts in the mouth, is topped with fish fillet and especially made by the restaurant chef Feng who used to work with Waterfront Cebu City Hotel, one of Manila Pavilion’s sister hotels.

“The bean curd that we use is homemade. We use fresh soya beans,” he explains.

Just like beer, the secret to making the tastiest bean curd lies in the water used.

“In Malaysia, Thailand, and the Philippines, the water is different. That explains why the tastes of the bean curd from these countries differ. At Peony Garden, we soak the soya beans in water first before pouring them in a grinder. After grinding, we let it stand for one night before cooking,” the chef explains.

It took chef Lee Yan Feng, sous chef Fan Ping Choy, and the Peony Garden team almost two months to conceptualize the new menu.

“Our executive chef and Chinese chef go to the wet market every Monday to shop for fresh seafood, fruits, and veggies. At Peony Garden, the freshness of the dishes is guaranteed,” enthuses Ho Kok Fai, Manila Pavilion’s food and beverage manager.

The best way to enjoy fresh seafood items, Ho adds, is to serve them steamed, not fried.

“Don’t fry the fish if it’s still alive. Steam it to best enjoy its freshness. People love to eat deep-fried live prawns. It doesn’t make sense,” says Ho.

The steamed garoupa with tao shaw and XO sauce is a classic example. The fish is delicately steamed with spiced seafood sauce to further enhance its flavor.

It’s Chow Time!

Move over yang chow.  The fried rice with dried meat is über yummy.

This scrumptious version of oriental fried rice is sprinkled with minced Chinese black sausage, chorizo, bacon, and soy sauce, then topped with quail eggs for an eggs-tra satisfying meal.

This dish is usually served in China come wintertime. Cooked in a hot pot, the dish keeps the locals warm.

And since most of them don’t leave their house during winter, they just make do with what’s available in the pantry. For dessert, we indulged in deep-fried Chinese pancake with a sweet filling, paired with ice cream.

Everything that comes out of chef Feng’s kitchen looks and tastes really good. While most of the dishes are deep-fried, they’re not oily at all.

What’s more, MSG (monosodium glutamate) is totally banned in the Peony kitchen.

Instead, the flavors of the food are enhanced with the use of spices and herbs — nothing more, nothing less.

A ‘Garden’ Of Yummy Delights

Formerly known as Manila Hilton, the first international hotel to set up in Metro Manila in the ’70s, the hotel has since changed management. Today, it is called the Manila Pavilion.

While the casino remains to be its crowd drawer, Manila Pavilion also takes pride in its dining establishments — the Rotisserie, Patisserie, and Peony Garden — that have tickled the palate of foodies over the years with their culinary masterpieces.

Popularly known as the Pavilion Court, the newly renovated Peony Garden offers guests a unique dining experience.

“Peony Garden epitomizes the blossoming peony, China’s traditional floral symbol, to flourish with grace and auspiciousness now and in the years to come,” says Lampano.

Complementing the exquisite cuisine of the resto are the contemporary interiors that boast a modern oriental design executed by Michelle Ilustre of Allustre + Associates.

Stylish and homey, this culinary destination heightens one’s appetite and awakens one’s interest simultaneously. Subdued lighting elegantly illuminates its red, gold, earth color schemes.

Tucked at the corners of the resto are two pocket dining or bench seating areas with a backdrop of bronze cladding. Chinese-inspired chandeliers are also put in place to match the sophisticated Asian theme and give the section an ample amount of light.

For intimate social gatherings or business meetings, the restaurant have three private rooms: Sunflower (14 persons), Lotus (12 persons), and Peach (10 persons). Families or business associates can also take advantage of the eat-all-you-can buffet at P800 per person.

Diners can choose from a staggering menu. The mini abalone and shark’s fin soup are, of course, limited to one order per person, but the rest of the dishes can be enjoyed as long as you wish.

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Manila Pavilion Hotel is at United Nations Ave. corner Maria Orosa St., Ermita, Manila. For reservations, call 526-1212 or visit www.waterfronthotels.com.ph.