THIS week, Marco Polo Davao welcomes guest chef Wong Hoi Ming, to Lotus Court, the hotel's premier Cantonese restaurant.
"Chef Wong is overseeing the implementation of the new Lotus Court menu," announced Nigel Fisher, hotel general manager.
Wong brings to Lotus Court over 35 years of culinary experience in China. From Furama Hotel and Regal Kowloon Hotel, he rose through the ranks, starting as chopper and quickly becoming wok chef, and later assistant Chinese chef.
Wong is currently the top Chinese chef in Marco Polo HongKong Hotel, which he has served for more than 12 years.
Guest stints in starred hotels in Thailand and Korea, have sharpened his skills and widened his repertoire of textures and tastes.
Lotus Court diners then should expect "succulent dishes bursting with aromas and flavors," Chef Wong said. The new menu shall showcase Chef Wongs strong affection for Asian cuisine, particularly for authentic Cantonese dishes, some served only in ancient royal palaces.
His abundant creativity shall be seen in Chinese classics with signature dishes exclusively created for Lotus Court.
Preparing the new cuisine of Chef Wong is Executive Chef Ed Tuazon and his team, working alongside Chef Wong during the opening week.
"Chef Wong's pure and flavorful Oriental dishes shall find a good home in Lotus Courts new environment, which promises to be fresh, light yet elegant," Fisher remarked, referring to the new style of Lotus Court's interiors.
Lotus Court reopens its doors in August 2010.