Revitalizing traditional Chinese dining: New World’s Jasmine has new executive chef and manager

MANILA, Philippines - As part of New World Makati City, Manila Hotel’s ongoing changes to continuously improve and evolve, the hotel’s famed Chinese restaurant Jasmine has introduced two dynamic individuals who will bring succulent flavors amid a whole new dining experience.

Joining Jasmine’s team is Chef Wong Kam On as the new executive chef and Ken Tan as the new manager.
“If you are cooking with your heart, everything will taste good,” says Chef Wong. With over 20 years of experience in the Chinese culinary industry, his journey stemmed from an undeniable passion for cooking.
Chef Wong started out in the bustling kitchens of Hong Kong doing all sorts of tasks, and gaining extensive experience in preparing traditional Chinese dishes — from Peking duck, asado and dim sum to wok dishes and desserts.
“Chef Wong’s expertise lies in Chinese cuisine but it is the combination of his skills and his sheer dedication to the craft that inspires the rest of his culinary team to cook with their hearts as well,” shares Ken, on working with Chef Wong.
Jasmine has long established a reputation for its exceptional Cantonese dishes and traditional Chinese setting. This time, Jasmine relaunches itself in such a way that would appeal to a cross-generational market while maintaining its grounding in tradition.
Working hand in hand with Ken, Chef Wong came up with a new menu to showcase revolutionized regional Chinese cuisine. According to Ken, “Chef Wong’s inspiration for the new dishes is fresh ingredients. It is his goal to present dishes that are clean, natural, and fluid. That is to say that Chef Wong can always customize the dishes depending on what is fresh and available in the market.”
Some of the new dishes include the Dim Sum Basket which contains shrimp dumpling or “Har Gao,” chicken and abalone dumpling, and scallop dumpling; Chicken Salad with jellyfish in black vinegar sauce; Pan-fried egg bean curd with seafood; Steamed codfish fillet in a bed of egg and soy sauce topped with asparagus; Three-Cup Braised chicken with basil leaves in hot pot; Pan-fried diced beef tenderloin with barbecue sauce; and Bailing mushroom and shrimp mousse with white sauce.
These traditional Chinese dishes came from Chef Wong’s own bank of recipés, all of which were borne out of his experimentations and constant innovations.
Upon having a taste of Chef Wong’s dishes, there are several distinct characteristics that one would immediately realize. One would be the harmonious balance of flavors and textures. All of the dishes maintained their traditional and comforting quality — all so savory but surprisingly light.
According to Ken, “The food is traditional Cantonese cuisine but enhanced by Chef Wong using international ingredients. It is traditional but progressive at the same time.”
Another impressive quality of Chef Wong’s creations would be the presentation. According to Chef Wong, he likes keeping it plain and simple by highlighting only the heart of the dishes.
Contrary to the typical look of Chinese dishes, Chef Wong’s plates feature a minimalist style that makes it appealing and inviting. “It is all about holding on to the foundations of a dish while innovating to make it better,” says Ken.
Moreover, “Jasmine as a flower represents simplicity and purity. With Chef Wong’s style and cooking philosophy, the restaurant has come to embody the beautiful simplicity of Chinese cuisine,” adds Ken.
Aside from revamping its menu, Jasmine also placed a prime on updating the interiors of the restaurant to go with the new direction it is gravitating toward. The restaurant hosts a predominantly red and gold palette, toned down and made visually warm with the use of wood elements and tastefully opulent upholstery.
“Life is about sensory experiences. With dining, it’s exactly the same thing, it should appeal to the mind and the senses,” says Eddy Sarton, New World Hotel’s resident manager.
“We made changes with the restaurant’s décor because it is part of the dining experience we would like to imbibe in our guests. We recognize other things that make up a great Chinese restaurant, such as the design elements, lighting, and even the background music. Authentic modernization is our direction,” he adds.
As part of the restaurant’s efforts to appeal to a wider clientele, Jasmine prides itself in maintaining highly competitive prices. “We want to give people more access to the restaurant. Also, the way we served our food previously was very traditional. Today, Chef Wong respects tradition while capturing the flavors in a fresher and more appealing way,” explains Sarton.
With all the changes that have been going on in Jasmine, a significant driving force remains at the core of the restaurant. “There are three identities in this restaurant, Chef Wong and his food, Ken, and the relationship between them and the guests. I believe that being relationship-based is the key to any restaurant, even more so for a Chinese restaurant,” says Sarton.
As a testament, Jasmine invites guests to feel free to customize and request dishes not found in the menu, with the help of Chef Wong and Ken.
From its innovative and authentic Chinese dishes, lush Oriental ambiance, and heartwarming service, there are indeed a lot of components that make Jasmine a truly remarkable Chinese restaurant. But what sets the restaurant apart is its passion, which allows the team to offer much flexibility and the accessibility to better serve the guests.
And with Chef Wong’s “Gung Fu” which means skill, says Sarton, and Ken’s broad experience in his discipline, “Jasmine is very lucky to have both men in the team.”
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Jasmine is located at the second floor of New World Makati City, Manila Hotel. It is open from 11:30 a.m. to 2:30 p.m. for lunch and 6 to 10:30 p.m. for dinner. For more information, call (2) 811-6888 or log on to manila.newworldhotels.com.