From the cold cuts and native chicken soup to the baked lobster with noodles and steamed shrimp meat and scallop ball, Chef Tang’s Chinese Lauriat table served one scrumptious dish after another at Marco Polo Plaza Cebu’s Cafe Marco.
In a special kind of culinary event, Marco Polo Changzhou executive Chinese chef Tang Chi Wai visited Cebu to whip up his specialties from Canton, Sichuan, and Huai Yang.
Chef Tang’s dishes are available at the Cafe Marco buffet or through the special Chinese Lauriat table at the restaurant’s private rooms as Marco Polo Plaza holds Changzhou Good: A Chinese Culinary Journey from July 13-16, 2016.
Baked Lobster with Noodles in Superior Soup.
Chef Tang’s Chinese Lauriat table
Chef Tang’s Chinese Lauriat table features 10 courses, including starters and dessert, for only P2,400 per person. It can accommodate two groups of 10 and 12 for lunch and dinner.
Speaking through interpreter Shirley Sia, Chef Tang said his dishes are inspired and influenced by the rich culinary culture of Hong Kong, Taiwan, and China. Tang was born in Hong Kong, stayed for a time in Taiwan before making China his home for 19 years now.
Chef Tang’s Chinese Lauriat Table. Our lunch group of bloggers and newspaper columnists with Marco Polo Changzhou executive Chinese chef Tang Chi Wai (center).
Culinary influence
Chef Tang has more than 40 years of experience in Chinese cuisine and considers cooking as an art that combines taste, ingredients, custom, even time and emotions.
Aside from the Chinese Lauriat table, the Marco Polo Changzhou chef’s Chinese feast is also served at the Cafe Marco buffet on top of the regular spread until today, July 16. The Cafe Marco buffet rate is P1,099 for lunch and P1,395 for dinner.
MORE PHOTOS
Cold cuts. Chef Tang served 6 kinds of cold cuts.
Chicken cold cuts.
Seaweeds cold cuts.
Native chicken in young coconut water with young coconut meat.
Baked lobster with noodles in superior soup.
Slow braised beef short ribs with spiced wine sauce.
Wok-fried Dungeness crab with ginger and leek.
Chef Tang’s Chinese Lauriat Table. Our lunch group comprised Marco Polo Plaza Cebu executives and local bloggers and newspaper writers.
Steamed Garoupa fishball with egg and truffle sauce.
Wok-fried scallops with asparagus in XO sauce.
Steamed shrimp meat and scallop ball with egg skin.
Wok-fried tiger prawn with golden garlic sauce.
Mango sago with a tasty wafer.
