Cesar Cruz Jr.
Business Mirror | December 13, 2018
The roast goose, a classic Cantonese dish widespread in Hong Kong, will be delighting taste buds at the award-winning Lung Hin in Marco Polo Ortigas.
Guest chef Billy Cheong demonstrates his culinary prowess as he masterfully prepares the prized fat bird. His special culinary technique that preserves the crisp skin and lock in the juices in the tender meat had won international accolades for him. Being born into a family of fine food lovers in their home province of Guangdong, with master chefs as relatives, he can only be destined for culinary stardom.
What is truly amazing is his recent recovery of an over a century old traditional roast goose formula from his grandfather. How about that for a classic recipe?
Premium roast goose is available for a la carte orders. Or opt to feast like an emperor with a set menu with a lineup of authentic dishes such as Steamed Garoupa with Minced Garlic and Pan-Fried Crab with Pork Belly in Supreme Soy Sauce, and Braised Seafood with Peach Gel Soup.
When you definitely got to have a taste of this Hong Kong classic- head over to Lung Hin this season and discovery the taste of true tradition.
Cesar Cruz Jr.
Cesar studied communication arts at the University of Santo Tomas. He writes articles in the Lifestyle Section of Business Mirror as a lifestyle writer. He manages Pancit Malabon, his own restaurant at Banawe St.