Lent may be a time for many of us to abstain from meat and feast on seafood, but sometimes, too much seafood can lead to boring meals which is why I was totally excited with the Marco Polo Davao reintroducing their Sunday Dimsum Lunch Buffet at the Lotus Court.
Stating March 12 to May 28, one can drop by from eleven in the morning to two in the afternoon at the hotel’s signature Cantonese restaurant to fill up on freshly steamed hakao, baos, shrimp siomai, shrimp and spinach dumplings, radish cake and more. Marco Polo Davao’s dim sum master Junel Obero will also introduce new dim sum items such as glutinous rice with lotus leaves, chu chow dumpling and three layer pudding.
I love the steamed glutinous rice with lotus leaves and how it brings back memories of Hong Kong with every bite. The fried shrimp toasts and rolls add some pop and excitement to a truly seafood-heavy meal for only Php600.
“We are happy to introduce new items in our dim sum line up this year and we like to launch them to the public during dim sum buffet. They can sample different variety and choose their favourite,” says Executive Chef Alex Destriza who also introduced inspirational a la carte dishes for Lotus Court called Fiery Wok.
The new creations includes – stir-fried crabs with vermicelli, chilies and satay sauce with crumbled salted in hot pot and vegetable fried rice with minced pork Lotus Court style. My favourite dish of the set however is the Wagyu US beef Short Ribs with pink peppercorn. The richness of the beef is balanced by the sweet spice imparted by the pink peppercorns, a truly delightful dish that is worthy of one of Philippine Tatler’s Best Restaurant for 2016.
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