Hua Yuan Brasserie Chinoise, the signature restaurant of Hilton Manila, has rolled out its new menu that embodies the essence of Shanghai’s culinary heritage.
“We have gone to great lengths to source unique and hard-to-find ingredients, allowing our guests to indulge in new and exciting flavors. While some of these ingredients may be unfamiliar to our guests, we are confident that once they experience the incredible taste sensations, they will be compelled to return for more,” said Chef Xi Qiao Yuan.
Among the standout creations featured on the new menu is the braised pork belly with preserved vegetables and steamed bun, a harmonious blend of succulent meat and tangy vegetables.
There is also the iconic Shanghai dish xiao long bao, delicate and brimming with savory broth, which transports diners to the vibrant streets of China’s commercial center with each delightful bite.
For those seeking unique flavor combinations, the wok-fried antler mushroom with celery and Chinese bacon offers a symphony of textures and tastes, while the braised “Lionhead” pork meatball with salted egg yolk and baby abalone captivates with its bold and indulgent composition.
“We are probably the only restaurant in the Philippines to offer antler mushrooms which we import from China,” Chef Xi said.
The menu also features other exceptional creations, including the tossed Omaha beef with homemade sesame cream sauce and cucumber, deep-fried soft shell crab coated with salted egg yolk, braised yellow eel, and the aromatic fragrant tea smoked duck.
“Chef Xi Qiao Yuan has delved deep into the culinary traditions and secrets of Shanghai to curate a menu that captures the authentic flavors of the region,” said John Lucas, General Manager of Hilton Manila.
“We are excited to share these culinary treasures with our discerning guests,” he added.
[ For reservations or more information, visit Hilton Manila’s website at www.hiltonmanila.com/huayuan or dial (+632) 7239 7788. ]