You still have some time to savor traditional Cantonese fare concocted by Chefs Wong Kam Chung and Ng Wing Fu, both flown in from YUE 1525 in New World Shanghai Hotel to add their creativity to Jasmine Restaurant’s already impressive list of Cantonese dishes. I was there last night and got to meet Chef Wong and Jasmine’s mainstay Chef Choi and taste the restaurant’s latest offerings.
As appetizer, we were served Lotus Roots stuffed with Glutinous Rice (P480) and Radish and carrot in sour sauce (P300). The Lotus Roots has a slight crunch and the glutinous rice is light enough not to spoil the appetite for the main course. The radish and carrot in sour sauce is a contrast to the Lotus Roots’ slightly sweet taste. The sour sauce awakens the palate in preparation for the laureate dinner.
Dimsum was also served. My favorites are Wagyu Beef with Mango Roll (P320) and the Steamed Shanghainese pork dumpling, goose liver (P250 per piece). I’m not exactly sure what wrapper was used for the Wagyu but I think it’s fried bird’s nest. I love how the meat blended well with the sweet mango and the crispness of the wrapper is a home run. The pork/goose liver dumpling is boiled in a special broth and complemented the meats perfectly. By the way, the dumpling’s size is pretty big, similar to the size of a mini siopao. The other dumplings I got to try are good as well: Steamed lobster and vegetable dumplings (P320) and Steamed scallops, bean curd (P420).
The best Chicken Curry, I tasted last night. It was a part of our main course. Shanghainese chicken curry in clay pot (P600) looks simple when served but when you take a bite, it is not the usual chicken curry we Filipinos know. The curry is mild but still distinctive. The aroma isn’t strong either. The way the chicken infused the curry and still keep the chicken taste is good cooking. The chicken is slightly moist and juicy, slightly tangy because of the curry. I don’t know what kind of curry is used but I doubt it’s Indian curry. Another favorite of mine is their Wok fried fillet of beef, wasabi sauce (P780). I love it for its simplicity, the beef’s tenderness, and the vegetables’ freshness. My ultimate favorite among the main dish is the Assorted seafood, rice and soup (P1, 380). It looks simple but I find it unforgettable. I think the rice was slightly roasted so there’s something crispy and chewy while eating the soup. The broth has hints of herbs and spices. I didn’t pay attention to the seafood because the crisp rice already delighted me so I finished the soup in gusto. Other dishes served were: Pan friend razor clams (P780 per 100g), Steamed mantis with egg white (P1,180), and Steamed sea garoupa, soya bean in lotus leaf (P220 per 100g). I also like them but they aren’t my favorites.
Wait! I’m not done yet. I still had desserts! For dessert, I had Coconut pudding, osmanthus and bird’s nest (P680) and Oolong tea crème brûlée (P400). The Coconut pudding was a new experience for me. It isn’t sweet, well maybe slightly sweet, but the different textures of the coconut, the osmanthus, the bird’s nest, the gelatin, and the pudding is foreign to my mouth until last night. It is intriguing and confusing because I’m used to dessert being sweet. It was still a great new experience for me. I found the Oolong crème brûlée very pleasant. It is subtly sweet, refreshing, and light.
The Cantonese feast created by Chefs Wong and Ng are still being offered at Jasmine Restaurant in New World Hotel Makati. They will be there until October 1 then they’ll go back to famous YUE 1525 in New World Shanghai. YUE 1525 is one of the most popular Cantonese restaurants in the Changning District, known for their wide selection of traditional homestyle Cantonese fare. I recommend that you catch them while the two chefs are here. I promise you it will be an unforgettable gastronomic experience for you and your family.
Thanks to Monique Toda, Carla Nicole Hontiveros -Orbeta, and Jean Salonga for inviting me to the dinner.
For reservations, call New World Makati at 811-6888 local 3338.