Wednesday, October 10, 2007 Lotus Court's crabs and lobsters By Nelson C. Bagaforo
IN A large hotel like the Marco Polo Davao, feeding a large number of people is not an easy task.
It's a challenging job for the food and beverage manager to maintain the hotel's culinary standards in order to meet the expectations of its guests and to provide diners something different and memorable.
And Jeffrey Panimdim, Marco Polo-Davao's F&B manager, is always ready to face this challenge.
Coming out with new ideas, which can be transformed into culinary masterpieces, appeared to be his passion -- his own way of setting standards of quality and excellence to serve his customers better.
Take for instance a new promotion launched by the hotel's Lotus Court that showcases more than one way to cook, and eat it too, the more propular crustaceans -- crabs and lobsters.
Marco Polo's PR executive Karyn Flores invited us to the launch and treated us to a smorgasboard of seafood dishes--all seasoned in Cantonese flavor--that will surely satisfy your taste.
For starter, we were served the roasted pipa chicken, with Lotus Court manager Arvin Dizon explaining to a us how it was prepared. Don't be surprised with its very-Oriental taste as it got its name from a Chinese musical instrument.
Marco Polo general manager Stanley Lau explained "pipa" is a musical instrument commonly used in China in the 50's.
Then we indulged to delectable soup -- the braised fish maw with crabmeat.
Then came the main menu -- crabs and lobsters cooked in different ways -- rushing into our plates -- with a plus, the mouth-watering braised pampano with beancur and black mushroom.
People not used to spicy foods, like me, may complain the deep-fried lobsters "Hong Kong" style is too hot for their taste. But its spiciness can be set aside as you savor its delightful taste. Just have your iced cola ready.
The steamed crab with beer and egg may pique your curiosity, especially those who are concerned about being inebriated once they eat it. Indeed, it has slight alcoholic fuzz, but nobody got tipsy.
Also, indulge yourself to the all other delectable dishes, which you can enjoy in special set menus and a la carte orders, such as braised crab with vermicelli in hot pot, braised pompano with bean curd and black mushroom, yang chow fried rice "Hong Kong" style and lion's head ball with vegetables.
For dessert, chilled mango pudding and steamed mongo lychees are a must-try.
