Enjoyed a hearty lunch at Hilton Clark Sun Valley Resort’s Xi Restaurant today. It was good to catch up with the ever-vivacious General Manager Denise Molintas, who is always armed with colorful stories, and the lovely Khrys Gutierrez.
For starters, we had the dim sum platter of foie gras har gao, truffle xiao long bao and deep-fried scallop puff.
This was followed by superior soup with meat dumpling. That was a major meat dumpling – big in taste and big in size!
Proceeding with the mains, the first tray served had a combo of wok-fried beef tenderloin with green chili, and steamed fish fillet with steamed crispy bean paste. That was a feast in the eyes and the taste buds.
The next main course platter showcased a deep-fried shrimp with minced pork, and homemade braised bean curd with crab meat and roe. Suffice it to say that this was the best bean curd I have ever had in this life. Full to the taste, superbly exploding with flavors.
Then came the braised E-fu noodles with enoki mushrooms and truffle paste. Being the noodle fanatic that I am, this was noodle perfection, with the bonus of truffle and another fave, enoki mushroom. I must have done something good to deserve this delish treat!
Towards the end of the meal, we were introduced to the person behind all the gustatory treats – the new Executive Chinese Chef, Jason Ng. Because he didn’t scrimp on serving us the best treats, this chef truly deserved our compliments, which we so generously gave him.
We were also joined by the Executive Chef, Nicholas Van Riemsdijk.
