The fragrance and flavors of Jasmine

If there is anything we are serious about, it is neither religion nor learning, but food. — Lin Yutang, My Country and My People

Enchant, stay beautiful and graceful, but to do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress. — Charles Pierre Monselet, Letters to Emily

Fittingly housed on the second floor of the New World Hotel, Jasmine Cantonese Restaurant is a posh and regal affair, surrounded with beautiful Chinese furniture and artifacts that give it a unique flair. With custom-made dinnerware and draped crisp linen gracing every table, it is uptown elegance, making the experience both impressive and a real treat. Chinese cooking is quite unique, a combination of proper technique, dedication to craft, and patience to execute each dish perfectly. From controlling the fire to using the right chili to create the proper heat, each detail matters. At the culinary helm is chef Choi Wing King, a Cantonese chef by training. He is equally versed and knowledgeable in other branches of cuisine such as Shanghainese and other regional specialties. In my culinary studies at the Hong Kong Towngas Center and Oriental Culinary in Hong Kong, Cantonese cuisine is all about the sauce, the ability to blend each ingredient without overpowering to create a harmonious, balanced flavor. With various ingredients combined, an abundance of color and taste is unleashed, which gives depth to each dish.  

At the culinary helm is chef Choi Wing King.

The dishes served thankfully were Chinese classics that linger in your memory long after, thus making the meal an experience that was as much a joy to anticipate as it was to eat. With its robust flavor and inviting fragrance, I sampled the black truffle xiao long bao and crabmeat xiao long bao, a savory broth-based mixture enclosed inside soft pao dough. Every bite releases a burst of sauce that tingles the palate and was quite refreshing. The suckling pig in crepe was a culinary masterpiece. The crispiness of the thin, crunchy skin against my tongue with the succulent, luscious meat as it melted in my mouth was heavenly and to this day I cannot get it out of my head.

The steamed codfish fillet ginger-garlic and broccoli was imaginative, a perfect blend of textures from the tender cuts of fish to the crisp broccoli that gave it a contrasting bite. Also a favorite among the establishment’s clientele is the drunken chicken, a steamed chicken in Chinese rice wine bathed with potent essence of chicken that will win you over. Chef Choi’s culinary innovation is prominently seen in his lobster cheese sauce dish, combining creativity while retaining the traditional style of cooking. As each piece of meat pleasantly falls off the skin, its moist texture remains intact, highlighting his culinary skills. His beef tenderloin with homemade XO sauce did not disappoint as its intriguing blend of salty and sweet was enticing.

For the adventurous foodie, a must-try is braised eggplant with frog legs combined with chili bean paste. Cooked at high temperature, the meat remains tender and gives a nice kick, as Chinese tradition shares that it will help strengthen the limbs of those who consume it. Finally, for dessert, who can say no to orange pudding, so irresistible to the last spoonful? A fantastic combination of three pieces whole orange and gelatin, it’s a wonderful, sweet finish to a leisurely meal. Guaranteed to be an eye-opening experience to one and all, Jasmine is truly a gem, a chance to come in, sit down, and be surprised.

Imaginative: Steamed codfish fillets in ginger-garlic and broccoli

Every Friday, Saturday, and Sunday lunch, Jasmine offers Yum Cha, a choice of 50 dim sum varieties on carts that traverse from table to table. A selection of exquisite teas found in a special menu is the perfect accompaniment to the delectable dim sum. For the month of March, the Shanghainese soup-filled dumplings, xiao long bao, are available for lunch and dinner daily. Pork, crab and even western truffle are the varieties offered.

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Jasmine is open daily for lunch and dinner. For more information and reservations, call the New World Makati City, Manila Hotel at 811-6888.

For recipes and schedule visit www.sylviareynosogala.com or Facebook at www.facebook.com/SylviaReynosoGalaCulinary.