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.
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.
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)
