It was billed as “An Exclusive Dining Experience,” and with good reason. Marco Polo Plaza Cebu recently presented a curated Yum Cha Dimsum showcase at Hai Shin Lou Seafood Restaurant, led by Chinese Executive Chef Kenny Yong.
The luncheon served as a tasting of dimsum staples, with each dish presented with care and authenticity. Chef Kenny, who was on hand during the event, shared that the restaurant’s menu is anchored in traditional Chinese techniques and uses only fresh ingredients — an ethos reflected in every bite.
On the tasting table were familiar favorites: Steamed Asado Bun, Classical Siomai, Steamed Chicken Feet, Deep-fried Vegetable Spring Rolls and the well-executed Wok-fried Pancit Canton. Standouts included the Hai Shin Lou Steamed Ha Kaw and Steamed Pork Spare Ribs with Black Bean Sauce, both delivering in texture and flavor.
The intimate setting was made more enjoyable by easy conversation and warm company, with Marco Polo’s sales director Chie Blas, front office manager Kayzyl Ramiro and sales coordinator Chenny Mae Elpa in attendance.
Thanks, ladies! When is the next sumptuous meal?