The rise of the Phoenix

MANILA, Philippines - When arriving at the Phoenix Court at the Bellevue Manila for an Oriental gastronomic journey, one is greeted by the mural of a golden phoenix by artist Gina Bocar at the center of the main dining area. 

In feng shui, the phoenix is a mythical bird that flies far ahead to the front. In the south of Metro Manila, the Phoenix is at the forefront of great Chinese culinary celebrations.

Recently, Bellevue Hotel GM Patrick Chan and head of marketing Ryan Chan feted some media friends to experience Phoenix Court’s delicious offerings amidst its modern Asian interiors. Designed by Architects Illustre, the restaurant features walls mostly painted in muted creams and decorated with intricately carved wooden accents. It can accommodate as much as 250 diners in its high-ceilinged and sophisticated Oriental space. “The design guidelines were for the restaurant to be bright and roomy,” explains Ryan Chan.

Phoenix Court also boasts of private rooms that could seat up to 25 persons. The Chin, named after the first dynasty of China, houses the biggest Lazy Susan in the metropolis. The larger-than-life rotating tray at the Chin gives a unique round table experience for diners.

The real highlight, however, of one’s visit to Phoenix Court is the exciting menu that reflects its chef’s stark and serious attitude towards his craft. Chef Cheong Kwan Loong has a solid track record that has spanned years of diverse experience in the Philippines, Malaysia, Singapore, Indonesia and China. His brand of food is stamped by his delicate yet knowing touch, which appeals to sophisticated palates. Through the years, he has mastered the intricacies of Chinese cuisine and the secrets in serving fine Cantonese and Szechuan dishes.

Bellevue Hotel head of marketing Ryan Chan and GM Patrick Chan.

Proof of his Chinese culinary expertise was tastefully presented to the guests at a press luncheon recently. A great way to start a culinary expedition includes the must-try steamed scallops dumpling and steamed polonchay (baby spinach) dumpling. The Peking duck from Beijing, which was roasted the traditional way, boasts of beautifully crisp skin and lean meat. The hot prawn salad features deep-fried tiger prawns served with mango, apple, pineapple and lettuce. The wintermelon with crabmeat soup, an authentic Cantonese fare, is originally served in China during the summer season but is definitely a palate pleaser whatever the season is. Hot items on the menu include steamed lapu-lapu with tauso sauce, homemade beancurd with garlic oyster sauce (the flakes on top are incredibly yummy), beef with pepper sauce (the sauce consists of a happy reunion of red, green and yellow pepper), deep-fried chicken marinated in Chinese bagoong, seafood hotpot (seafoods are mixed together and served like shabu-shabu), braised crabmeat with tofu and vegetables and chicken and sausage rice in hotpot. The dessert selections of hot taro sago with coconut milk and buchi culminate the restaurant’s Oriental culinary delights.

Phoenix Court opened its doors last year to gourmands searching for a memorable Chinese dining experience in the Alabang area. “We were surprised to discover that people from other parts of Manila and suburbs do not mind the drive to Alabang just to sample what other people are raving about Phoenix Court,” quips Patrick.

With only a little more than a year, the restaurant’s presence is already felt (and relished) by the most discriminating of palates. Phoenix Court is indeed quick to take flight and soar above the culinary world.

Are you ready to experience the rise of the Phoenix?

A CELEBRATION OF CHINESE CUISINE: Steamed scallops dumpling, steamed polonchay dumpling, Peking duck, homemade beancurd with garlic oyster sauce, seafood hotpot, braised crabmeat with tofu and vegetables and hot taro sago with coconut milk.

(Call 771-8181 local 2211 or visit www.thebellevue.com)