Marco Polo Ortigas Manila’s Cantonese Restaurant, Lung Hin, was awarded one of the most outstanding Chinese restaurants outside of China, at the 16th China Hotel Industry Golden Horse Awards Gala last March 16 and 17 at Hyatt Guangzhou, China.
Located on the 44th floor of Marco Polo Otigas Manila, Lung Hin is not your typical Chinese restaurant. It boasts a contemporary Chinese flare offering traditional and authentic Cantonese food and fresh seafood made by its very own Hong Kong chefs. Lung Hin as “Dragon Pavilion” in its English translation, promises to embrace its diners with an expansive layout and sleek interiors that blend in perfect symmetry with the restaurant’s exclusive private rooms ideal for intimate gatherings.
“It is a great honor for Marco Polo Ortigas Manila to be recognized in this prestigious event. Lung Hin is one of our signature restaurants wherein we make sure that quality is at its best,” says Marco Polo Ortigas Manila General Manager, Frank Reichenbach. “The Chinese cuisine is very dear to us and this award proves how much we value authenticity in the dishes we serve.”
The China Hotel Industry Golden Horse Awards is an annual meeting of China hotel industry wherein different developers, executives, and holders of hotels, tourism, real estate and investment companies gather for the grand event to talk about the different trends and establish contacts for business opportunities. Organized by All-China Federation of Industry & Commerce, the award is known as the “Oscar” in the hotel industry as it symbolizes the highest recognition in the industry.
Meanwhile, Marco Polo Ortigas Manila’s Lung Hin is bringing in more of its authentic flavors with the coming of the new Chinese Executive Chef, Leung Chi Kwan. Bringing in 20 years of extensive expertise in Chinese culinary, Chef Leung Chi Kwan, or Chef Ken, gained experience and developed his skills from international five-star hotels and well-known Chinese Restaurants, from different parts of the globe. He has served his authentic creations in the Imperial Treasure in Singapore, in a café restaurant in Ireland, and in Gold Pavilion Fort in Hong Kong, to name a few. Chef Ken is not new to the country, as he was also previously assigned and has collaborated with other well-known hotels.
