The ocean’s best is in season as Lung Hin brings premium Scottish Razor Clams specialties to elevate the Cantonese dining experience.
Sourced from the vast Scottish coasts, razor clams are carefully hand caught by divers before they are exported. These clams live in a calm parts of the water, not experiencing harsh fishing methods, allowing their true quality to shine naturally.
These treasures of the sea feature the fresh tastes which can be enjoyed in five different ways in the award-winning Cantonese restaurant, as prepared by its pool of Hong Kong-experienced chefs, led by Chef Ken Leung. Choose from Wok-Fried with Black Bean Sauce, Steamed with Vermicelli and Minced Garlic, Sautéed with XO Sauce, Deep-Fried, and Poached with Supreme Soy Sauce. These are available at PHP 1,480++ for two pieces per serving, from 14 July to 13 August 2019.
To know more about Lung Hin, please log-on to www.marcopolohotels.com or call (02)7207777. Subscribe to updates via social media through the Hotel’s official accounts: facebook.com/MarcoPoloOrtigasManila and @MarcoPoloManila on Twitter and Instagram.
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