{"id":1037911,"date":"2014-10-22T17:43:00","date_gmt":"2014-10-22T09:43:00","guid":{"rendered":"https:\/\/culinarycapital.hk\/%e8%8f%b2%e5%be%8b%e8%b3%93%e8%8f%9c%e5%bc%8f%e6%96%b0%e9%ab%94%e9%a9%97\/"},"modified":"2014-10-22T17:43:00","modified_gmt":"2014-10-22T09:43:00","slug":"2014-tst-hotel-icon-the-market-new-buffet-philippine-food","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/2014-tst-hotel-icon-the-market-new-buffet-philippine-food\/","title":{"rendered":"[Hong Kong Cuisine] Hotel Icon The Market: A New Experience with Filipino Buffet"},"content":{"rendered":"
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Last month, I dined with the Philippine Consul in Hong Kong and sampled some Filipino dishes prepared by The Market, the restaurant at Hotel Icon. Based on my past experiences, my impression of Filipino cuisine has always been closely linked to the Hong Kong-style home-cooked meals prepared by the Filipino nanny at my parents\u2019 house. To be honest, I didn\u2019t really have very high expectations of the flavours, did I!? But just how delicious would the dishes from her homeland be when prepared by her? I\u2019ve actually never tried them myself.<\/div>\n
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Located in the tropics, the Philippines\u2019 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.\u00a0The Market\u2019s 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.<\/div>\n
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Spicy Fresh Tuna and Scallops Kiiawin
\nSeasoned 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.\"\"<\/div>\n
Tiger Prawn Miso Sinigang Broth
\nA traditional Filipino sour soup; Hotel Icon\u2019s version features large prawns, giving it an even richer flavour\"\"<\/div>\n
A Filipino salad\u2014I\u2019ve forgotten the name\u2014but it contains Luzon mangoes. It\u2019s sweet and tangy; the flavours aren\u2019t particularly complex, but its simplicity makes it wonderfully refreshing.\"\"<\/div>\n
Pan-fried Lapu Lapu Fillet in Crab Roe Sauce
\nLapu 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\u2014tender and not overcooked.\"\"<\/div>\n
Grilled Angus Rib-Eye Bistek Tagalog
\nThe 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.\"\"<\/div>\n
Cebu-style Pork Lechon with Liver Gravy
\nThe charcoal-roasted suckling pig has a crispy, golden-brown crackling, whilst the meat itself is incredibly tender and succulent. It\u2019s a true culinary masterpiece \u2013 you simply can\u2019t stop eating it; ideally, you\u2019d want to tuck into a large slice.\"\"<\/div>\n
Suman Cake
\nThe 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\u2019m not usually keen on coconut flakes, nor do I like things that are too sweet, but I\u2019ve actually fallen in love with this one.\"\"Turon Tartlet
\nA banana and caramel tart with giant pineapple jam \u2013 the unique aroma of the giant pineapple is absolutely captivating. Although it does slightly overpower the banana flavour, that\u2019s absolutely fine, as giant pineapple jam is such a rarity; I\u2019d happily eat the jam on its own, even by the spoonful.\"\"Halo Halo Shooters
\nHalo-Halo is a Filipino street dessert where you can mix and blend whatever you like together \u2013 add ice cream, condensed milk, beans, or anything else you fancy.<\/div>\n
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Tsokolate
\nPeanut butter and chocolate mousse: it has a rich peanut butter flavour and the mousse is incredibly smooth. The flavour is rather strong, but it\u2019s very characteristic of Filipino cuisine.<\/div>\n
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At the end of October, Hotel Icon has specially invited renowned chef Rolando Laudico \u2013 who previously served as a presenter and judge on the television programme *MasterChef Philippines* \u2013 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*.<\/div>\n
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\nCelebrated 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\u2019s Philippine-themed buffet will be available from 24 October to 2 November (9 days).<\/div>\n<\/div>\n

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\u4e0a\u500b\u6708\u8ddf\u83f2\u5f8b\u8cd3\u8a3b\u6e2f\u9818\u4e8b\u540c\u5e2d\uff0c\u4e00\u540c\u8a66\u4e86Hotel Icon \u552f\u6e2f\u8588\u7684\u9910\u5ef3 The Market \u4e3b\u7406\u7684\u83f2\u5f8b\u8cd3\u83dc\u5f0f […]<\/p>\n","protected":false},"author":1,"featured_media":111762,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_citadela_custom_class":"","footnotes":""},"categories":[85],"tags":[],"class_list":["post-1037911","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hong-kong"],"_links":{"self":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/posts\/1037911","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/comments?post=1037911"}],"version-history":[{"count":0,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/posts\/1037911\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/media\/111762"}],"wp:attachment":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/media?parent=1037911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/categories?post=1037911"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/tags?post=1037911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}