Wednesday, August 21, 2013

A Cantonese Feast at The Marco Polo's Lotus Court

Davao City is a melting pot of different cultures, and this rich diversity is reflected in the popular culinary heritage of the city. The Marco Polo Davao has several restaurants and bars featuring local and international cuisine, including some of the best Cantonese dishes in the city. Our very first day at The Marco Polo starts with a luxurious Cantonese feast at Lotus Court, as we kick off the first day of our four day adventure in the "City of Blooms."


Located at The Marco Polo's third floor, the Lotus Court offers the finest authentic Cantonese cuisine and the freshest seafood in Davao City. With spacious and elegant interiors including three private rooms, the Lotus Court can easily handle an intimate meal for two or large groups and functions. With Head Chef Rolly Bulitan at the helm, with years of experience and the freshest ingredients from the region, you can expect nothing but the best from The Marco Polo's Lotus Court.  



Our lunch begins with Lotus Court's Suckling Pig Combination, a platter with crispy pork, white steamed chicken, barbecued pork asado, jellyfish and century egg, each perfectly prepared in true Cantonese style. The suckling pig includes a crispy layer of skin over juicy and tender pork, the moist pork asado with a sweet barbecue glaze, and the tender chicken with its rich and delicate layer of skin adding more flavor in every bite, all in one delicious platter.


This is then followed by Steamed Hakao, a soft and delicate prawn dumpling filled with the fresh and plump prawns and vegetables. The plump prawns have a crisp snap and subtle sweetness, indicating freshness.


Then, Lotus Court's Roast Peking Duck arrived, presented at the table before carving. An iconic Cantonese dish, and often the most difficult to prepare, this simple yet indulgent dish is often the standard which makes or breaks any establishment's reputation. And Lotus Court's version delivers on all counts.


The staff then meticulously carves the duck, serving equal portions of the crisp skin with juicy and tender meat, a traditional way of serving the iconic dish.


The staff then prepares thin pancakes filled with the crisp duck skin and meat, along with spring onions, thinly sliced cucumber and a sweet bean sauce. The duck is then prepared for yet another dish.


Next, more of Lotus Court's signature dishes were served, including the Scallops & Seafood Soup, a thick soup enriched with egg and generous chunks of assorted seafood. Add a drop of black vinegar to add a sharp contrasting layer of flavor to cut through the richness of the soup, and one delicious spoonful simply leads to another. And another...


Braised Homemade Tofu with Enoki Mushrooms and green vegetables, a delicious vegetable dish with creamy tofu topped with fresh mushrooms in a sweet sauce. The vegetables provide a fresh crispness that combines well with the soft tofu, as the sweet sauce rounds out the flavors.


Steamed Pompano with Tausi, steamed whole fish topped with spring onions and soy sauce. The delicate flavor of the fish are complemented by the bold notes of the spring onions for another familiar blend of flavors.


Diced Chicken Fried Rice with Abalone Sauce, a moist rice dish unlike the usual fried rice version. Almost like a risotto in consistency, the abalone sauce adds a rich flavor and texture that's great as is, and even better better when paired with the next dish...


Sauteed Diced Beef Fillet with Basil Soy Sauce and vegetables, tender beef in a sweet and spicy sauce. The crisp vegetables provide contrasting texture to the tender beef, and the cooling heat from the spices gradually build up without overpowering the dish. Perfect with the moist Diced Chicken Fried Rice with Abalone Sauce.


The second Roast Peking Duck dish, with tender chunks of duck meat mixed with diced vegetables and thin crisp noodles rolled in fresh lettuce. A medley of textures and flavors in every bite, a fitting finish to an indulgent feast at The Marco Polo's Lotus Court. But save room for dessert...


Red Bean Paste Pastry and Deep-Fried Chocolate Sesame Balls, traditional dessert dimsum served at the end of any Cantonese feast, perfect with a cup of tea.


One bite of the deep-fried sesame ball releases a burst of rich chocolate, adding a decadent note to this traditional dessert.


And finally, the Seasonal Fruit Platter with Mangosteen, Kiwi fruit, papaya and rambutan. Famed for its local agricultural produce, no meal in Davao is complete without any of its fresh fruits. Authentic Cantonese cuisine, just one more reason to stay at The Marco Polo when in Davao (for more on The Marco Polo's impressive facilities, you can check out my post here at http://dude4food.blogspot.com/2013/08/four-amazing-days-at-marco-polo.html).

A great start on the very first day of my culinary and cultural adventure in Davao...more posts on Davao coming up shortly.

Special thanks to Anthony Tan, The Marco Polo's General Manager; and the dynamic Marketing team led by Emelyn Q. Mauhay, Director of Sales & Marketing; Patty Basa Tan, Media Communications Officer; and Phoebe Kaye Reyes, Public Relations Assistant for an awesome lunch.

The Lotus Court is located at the third floor of The Marco Polo Davao, C. M. Recto corner M. Roxas Avenue, Davao City or call (63 82) 221-0888 Ext. 7233 for reservations. You can also visit their website at www.marcopolohotels.com for more information.

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2 comments:

  1. Replies
    1. hi cquek, you'll surely enjoy Davao, and The Marco Polo is definitely the place to stay while in Davao. Great to hear from you!

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