Monday, December 3, 2012

Cantonese at the Jasmine Restaurant of the New World Makati Hotel

The Jasmine Restaurant of New World Makati Hotel is offering something special this season, with the playful presentation of authentic Cantonese cuisine by Chinese Executive Chef Wong Kam On, who brings with him more than 20 years of extensive experience in the Chinese culinary industry.
Chef Wong introduces a new and creative menu to the already famous Jasmine selection, bringing the restaurant to a higher level of world-class dining. We were fortunate enough to be able to try for ourselves some of the notable and exciting dishes by Chef Wong.

First in the dinner sampling menu was the Dim Sum Basket with three kinds of dim sum, namely the Shrimp Dumpling "Har Gao," or more commonly known as Hakaw; the Chicken and Abalone dumpling and the Scallop dumpling.
Another appetizer, which was really well plated, was the Chicken and Jelly Fish Salad in Black Vinegar Sauce. I must admit that I do not really eat jelly fish just because it is such, but when I decided to try this dish, I could not help but finish my entire plate. Chef Wong was able to present it nicely to hide the jelly fish with the chicken salad, so as not to turn off those who are picky with what they eat. Overall, I would say I really enjoyed it. Props to the chef!
Another interestingly plated and tasty dish was the Pan Fried Egg Bean Curd and Seafood. It was fried tofu with mixed seafood and broccoli flower. All the ingredients were fresh and done marvelously well, which all tastes so good.
By this time, all the flavors and colors that passed our taste buds are screaming "yummy!" and we could not wait what's next in the menu, and how Chef Wong will wow us more. It was time for the Steamed Cod Fish Fillet, Egg and Soy Sauce to come out, and again, it was plated well. The taste did not fail, as expected.
One of the best dishes of the night was the Pan Fried Diced Beef Tenderloin in Barbecue Sauce. The beef was really so tender, it melts in your mouth. Who could have thought that the chef would make this ordinary Chinese dish tastes even better?
Together with all the food, we were also served this rice.
Another interesting and delicious treat from the chef is the Bailing Mushrooms, Shrimp Mousse in White Sauce. They say that it is aesthetically unappealing, but once you get a bite of this, I bet how it looks like does not matter. Shrimps are my weakness.
Last on the dinner tasting menu was the Braised Chicken with Basil Leaves. This was the least favorite among the dishes, but it does not mean it does not taste good. Chef Wong has mastered the taste of Cantonese/ Chinese cuisine, that I bet anything he does tastes really good. I could not help but feel full after the special meal for us that night.
To cap off the fun night with our hosts, our dessert is Chef Wong's specialty, which happened to be named after, who else, but the chef himself! Meet Chef Wong's Sesame Balls. We were all wondering what's so special about the sesame balls. When it came out, a humongous sesame ball was plated, and served in front of us. He said that it was best that we eat it with our bare hands, while it was still hot; so that is exactly what we did.
Jasmine at the New World Makati Hotel is open daily from 11:30am to 2:30pm for lunch and 6:00pm to 10:30pm for dinner.

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