[Hong Kong Cuisine] Hotel Icon The Market: A New Experience with Filipino Buffet

Located in the tropics, the Philippines’ cuisine blends culinary influences from Malaysia, Java and China, extending as far as Latin America. Reflecting its climate, the dishes are characterised by sour, sweet, umami and salty flavours. The Market’s lunch and dinner buffets offer a wide variety of such delicacies, such as sweet-and-sour vinegar-marinated tuna with scallops and the famous crispy charcoal-grilled suckling pig, amongst others. These are all Filipino dishes that are rarely seen elsewhere. Having tried them, my previous impressions of Filipino cuisine have been completely transformed.

Spicy Fresh Tuna and Scallops Kiiawin
Seasoned with coconut milk and vinegar, and served with tuna and scallops air-freighted from the Philippines, this dish is characterised by its subtropical flavour profile.

Tiger Prawn Miso Sinigang Broth
A traditional Filipino sour soup; Hotel Icon’s version features large prawns, giving it an even richer flavour

A Filipino salad—I’ve forgotten the name—but it contains Luzon mangoes. It’s sweet and tangy; the flavours aren’t particularly complex, but its simplicity makes it wonderfully refreshing.

Pan-fried Lapu Lapu Fillet in Crab Roe Sauce
Lapu is a native species of the Philippines and a common local sea fish. The sauce is made by simmering dried prawns and crab roe, and is somewhat rich and salty. The fish fillet is pan-fried until the skin is crispy, whilst the flesh is cooked to perfection—tender and not overcooked.

Grilled Angus Rib-Eye Bistek Tagalog
The beef is tender and has a rich flavour; this rib-eye is a real treat, both in terms of the cooking and the quality of the ingredients.

Cebu-style Pork Lechon with Liver Gravy
The charcoal-roasted suckling pig has a crispy, golden-brown crackling, whilst the meat itself is incredibly tender and succulent. It’s a true culinary masterpiece – you simply can’t stop eating it; ideally, you’d want to tuck into a large slice.

Suman Cake
The accompaniments were exquisite. What is the Chinese name for the panna cotta with coconut flakes and cream in the centre of the cake? It was a rich and flavourful dish with just the right amount of sweetness. I’m not usually keen on coconut flakes, nor do I like things that are too sweet, but I’ve actually fallen in love with this one.Turon Tartlet
A banana and caramel tart with giant pineapple jam – the unique aroma of the giant pineapple is absolutely captivating. Although it does slightly overpower the banana flavour, that’s absolutely fine, as giant pineapple jam is such a rarity; I’d happily eat the jam on its own, even by the spoonful.Halo Halo Shooters
Halo-Halo is a Filipino street dessert where you can mix and blend whatever you like together – add ice cream, condensed milk, beans, or anything else you fancy.

Tsokolate
Peanut butter and chocolate mousse: it has a rich peanut butter flavour and the mousse is incredibly smooth. The flavour is rather strong, but it’s very characteristic of Filipino cuisine.

At the end of October, Hotel Icon has specially invited renowned chef Rolando Laudico – who previously served as a presenter and judge on the television programme *MasterChef Philippines* – and his wife, Jacqueline Laudico, to take the helm. The couple, who have won numerous awards in the Philippines, are coming to Hong Kong to jointly oversee the Filipino buffet at *The Market*.

Celebrated chef Rolando Laudico is in charge of the main courses, whilst his wife, Jacqueline Laudico, is responsible for the desserts featured in the buffet. Delicacies such as refreshing coconut milk pudding, Filipino fruit smoothies, condensed milk sorbet and taro ice cream are all brimming with authentic Filipino flavour. The Market’s Philippine-themed buffet will be available from 24 October to 2 November (9 days).