Hotel intros new chef, cooks up feast for Chinese New Year

TO usher in the Year of the Rooster, Radisson Blu introduces its Chinese Chef Steve Ang. Hailing from Kuala Lumpur, Malaysia, Chef Steve brings 13 years of rich experience in the cuisine having worked in the many kitchens of hotels in Dubai, India and the Philippines. He showcases his flair for traditional and modern Cantonese dishes as well as Szechuan fine dining cuisine melding time-honored recipes with a contemporary approach in food presentation.

Chef Steve Ang from Kuala Lumpur. He has kitchen experience in Dubai, India and the Philippines. His specialty cuisines include Cantonese and Szechuan.
Assorted Dim Sum
Braised crab meat soup in dried scallop with truffle oil
Braised mushroom in crispy pork knuckle

Meet the Chef and taste the authentic and creative Chinese dishes in an auspicious spread for lunch or dinner buffet at Feria for P980 per person on Jan. 28. Indulge in the extensive Chinese station featuring the traditional prosperity salmon salad “Yee Sang,” braised crab meat soup and dried scallop with truffle oil, roasted honey glazed pork spareribs, steamed tiger prawn in egg white and Chinese soya wine, steamed red Lapu-lapu in Szechuan style chopped chili along with his signature dishes of beef cube tenderloin in pepper sauce with garlic flakes and braised mushroom in crispy pork knuckle.

Deep Fried Chinese New Year Cake with Sweet Potato and Taro
Roasted Honey Glazed Pork Spareribs in Caramelized Sphere
Steamed Glutinous Rice Chinese Style
Steamed Red Lapu-Lapu with Szechuan style chopped chili1
Steamed Tiger Prawn in Egg White and Chinese Soya Wine

You can enjoy these fiery dishes with Peking duck, variety of dim sum and an assortment of seafood such as scallops, crabs, mussel and shellfish at the Seafood Wok station. For inquiries and reservations, please call 402-9900 or email reservations.cebu@radisson.com. (PR)


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