HOTEL RESTAURANTS >
CEBU, PHILIPPINES
Tin Gow is the premier Chinese restaurant of Waterfront Cebu City Hotel & Casino. Tin Gow specializes in Cantonese cuisine and also serves Sichuan dishes and Malaysian-Chinese dishes.
Tin Gow is a recipient of multiple awards and recognitions including the Best Chinese Restaurant in Cebu award and the Best Dim Sum in Cebu award. At the helm of Tin Gow is Chef Low Yuen Kong, a Chinese Master Chef with years of culinary experience in Malaysia, Singapore, and the Philippines.
Operating Hours
Menu: Tin Gow A La Carte Menu Reservation: +63 (032) 232-6888 local 8607 Note: Operating hours are subject to change. Please contact the restaurant to confirm the schedule. |
Dining Area
The main dining area of Tin Gow is designed in the auspicious colors of red and orange. There are tables that can host solo diners, couples, and groups of up to four or eight persons. The whole restaurant may also be booked for private parties or receptions of up to 100 persons.
Tin Gow also has private dining rooms which are ideal for smaller events like family gatherings and business lunches. This particular room can host up to eight people.
From the A La Carte Menu
Tin Gow is the go-to place in Cebu City for Chinese fine dining, may it be for celebrating birthdays, anniversaries, and especially during the Chinese new year. Here are some of the dishes you can order in a Chinese banquet-style dining.
No Chinese celebration is complete without the Whole Roasted Peking Duck. Here at Tin Gow, the Peking duck is served two ways. First to be served is the crispy skin of the duck followed by the meat wrapped with thin pancakes.
I loved the super crispy skin of the duck with a thin layer of fat that would just melt in your mouth. I also enjoyed snacking on the sliced duck meat wrapped with pancakes while waiting for the other dishes.
Another classic dish served at a Chinese banquet is the Prawn Salad with Fruits. Whenever I eat this, it always felt like I am at a wedding reception. It was that special. This one at Tin Gow is made with large prawns.
The Deep Fried Pork with Sweet and Sour Sauce served here at Tin Gow was meaty, not too fatty, and had a well-balanced sweetness and tartness.
The Tin Gow Homemade Seafood Bean Curd is cooked in a clay pot with prawns, squid, fish fillet, and mushrooms. The bean curd absorbed the superb umami-packed flavor of the broth.
The Deep Fried Spareribs with Honey Sauce is a simple dish with a good mix of saltiness, sweetness, and spiciness. I enjoyed nibbling at the crunchy meat.
The Lemon Chicken here at Tin Gow is made with battered chicken fillets that have been deep-fried and coated with sweet lemon sauce. The chicken remained crispy while the tartness of the sauce brightens up the umami of the chicken. This dish is best enjoyed on its own.
The Squid with Butter is a Malaysian-Chinese dish of deep fried calamari cooked in melted butter with egg yolk, curry leaves, and chili. The squid is very crunchy while the egg yolk floss was very fragrant. This is perfect with steamed rice of fried rice.
We were craving for dim sum and so we ordered the Dim Sum Platter. It includes siumai, hargow, fried spring rolls, and fried prawn rolls. The siumai and the hargow are my favorite.
The Tin Gow Fried Kway Teow is another specialty dish of Chef Low. I love the charred flavor of the noodles and the generous amount of beef.
If the fried Kway Teow is not yet enough for the group, then you should order their Yang Chow Fried Rice. It had shrimp and chunks of pork char siu.
Finally, for dessert, we had the Sweetened Mango Cream Sago. The combination of sweet mango and creamy sauce makes this the favorite of everyone.
Tin Gow Chinese Restaurant
Lobby Level, Waterfront Cebu City Hotel & Casino
Salinas Drive, Lahug, Cebu City, Philippines
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