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Red Jade offers more delightful Chinese flavors

October 24, 2019

New chef unveils signature dishes with modern twist

THE Manila Hotel’s Red Jade, considered to be among Metro Manila’s best Chinese restaurant, bursts with fresh new flavors as its equally new chef Raymond Yeung takes the helm with his signature dishes.

Yeung comes from a family of chefs in Hong Kong and followed the footsteps of his grandfather and father, amassing over 25 years of culinary experience in creating authentic Cantonese cuisine with his own concoctions.

Like his forebears Chef Yeung has mastered the technique of mixing the traditional with the modern to come up with the most amazing flavors in dishes that have earned him accolades in his promising career.

Among his recognitions is a Gold Award in Modern Chinese Challenge Hot Cooking-Vegetarian Category at the HOFEX Hong Kong International Culinary Classic in 2009.

In an exclusive media lunch hosted by The Manila Hotel early October, Chef Yeung happily served his signature menu of Imperial Pecking Duck; Deep Fried Crispy Japan Tofu; Chicken Fish Tendon Morel Consommé; Wok-Fried Scallop, Crystal Prawn, Asparagus and XO Sauce; Braised Five Spices US Beef Cheek; Deep-Fried Salted Egg Crispy Squid; Deep Fried Royal Chicken; Fried Brown and White Rice Mixed with Pickled Radish, Raisin, Wolfberry and Barley; Chilled Mango Cream, Pomelo and Tapioca; and Steamed Golden Charcoal Bun, Salted Yolk and Custard Cream Milk. Another signature dish is Braised Spinach with Tofu in Carrot Sauce.

Yeung said that he sources the ingredients locally where it’s abundant like watercress or kangkong (which is expensive in Hong Kong) but the rice is imported from Thailand.

Located at the lobby level of The Manila Hotel, Red Jade is open from Monday to Sunday 11 a.m. to 3 p.m. for lunch and 6 p.m. to 10 p.m. for dinner.


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