Hai Shin Lou now in Cebu
Cantonese cooking is one of the most refined and celebrated cuisines in China. It enjoys worldwide fame as it preserves the recipes that employ very few spices letting main ingredients speak for themselves.
One such restaurant that serves authentic Cantonese meals is Hai Shin Lou, which first opened its doors to the dining public on Dec. 8, 2003 in Makati. Since its opening, it has clearly positioned itself as one of the most sought-after Chinese restaurants with high-quality service and delicious healthy dishes.
After 15 years, Hai Shin Lou (meaning “Seafood King”) finally docked in Cebu and is located at the ground level of the Marco Polo Plaza Hotel where delectable food abound.
Several groups representing different sectors of the community were invited to experience Cantonese cuisine at its best. Hai Shin Lou is headed by executive chef King
Kwong Chan, considered one of the best roasting chefs in Hong Kong. With him are two other experts — Chinese dim sum chef Moon Chau Lo and Chinese wok chef Raymond Hui.
Among the highly recommended dishes are barbeque pork, steamed shrimp dumplings, wood oven roasted organic chicken, pork siomai, soyed chicken, taro puff and fresh crabmeat with seasonal vegetables.
Given the importance on freshness in Cantonese cuisine, it is not surprising that the preferred mode of cooking is steaming, as this is the least intrusive technique and the healthiest.
Prior reservations are encouraged as the restaurant is almost always at a full capacity, a testament to delicious food and commitment to excellence.