New Menu at Hua Yuan Brasserie Chinoise

HOTEL RESTAURANTS > METRO MANILA, PHILIPPINES > HUA YUAN



Hua Yuan Brasserie Chinoise, the signature Chinese restaurant of Hilton Manila, recently launched its new menu. Hua Yuan specializes in authentic Shanghainese cuisine prepared using traditional methods and presented in a modern way. The menu also includes some Cantonese and Sichuan dishes.



Chef Xi Qiao Yuan (Chef Kevin), a native of Shanghai, is responsible for the development of the menu. I am glad that Chef Kevin retained most of my favorite dishes and with new dishes added to the menu, I have renewed curiosity to explore Shanghainese cuisine here at Hua Yuan.



The new menu was officially launched last June 8, 2023, and I was invited by Hilton Manila to try some of their new dishes. Here are the dishes served to us during the event. Do note that the actual serving size may be different from the portion size shown in the photos.



Starters consisted of two dishes. The Braised Beef Shank with Homemade Chili Oil (left) are thin slices of braised beef topped with chili oil, cilantro, and scallions. The Rice Cake with Dried Scallops (right) is a Shanghainese fried dumpling commonly served as an appetizer.



Next to be served was the Double Boiled Porcini Mushroom with Sea Conch and Japanese Conpoy. The soup has rich umami from the sea conch and Japanese conpoy, with a slight sweetness that balances the saltiness of the broth.



Here is a portion of the Deep-Fried Pork Dumpling. It has the same texture as the Shanghainese pan-fried pork bun while the filling is similar to the juicy minced pork of a xiao long bao.



The first main dish was the Tungpo Pork with Baby Abalone. Tungpo Pork (also called Dung Po Rou, or Hong Shao Rou) is a very classic Shanghainese cuisine of pork belly slowly braised in sweet soy sauce. This version is topped with baby abalone and served with broccoli.



The next dish served was the Fried Live Shrimps Heirloom Style, also called Shanghai Fried Shrimps. The shrimps were deep-fried until crispy, simmered in aromatics and spices, and finally stir-fried again before serving. The shell is super crispy



The third main dish was the Braised Grouper with Kaofu in Chinese Broth. Live grouper was cooked fresh from the restaurant's aquarium. The meat tasted sweet and had a silky and tender texture.



A new rice dish on the menu was this Fried Rice with Minced Lamb and Cumin Powder. It is rich in flavor and aroma and is good to be eaten on its own. The flavors reminded me of the lamb barbecues I was able to try in many parts of China.



Lastly for dessert, we had the Coconut Cream Jelly with Taro Balls, Peach Gum, and Black Sesame Ice Cream. Two desserts from the menu combined into one.

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Hua Yuan Brasserie Chinoise
Second Floor, Hilton Manila
1 Newport Blvd, Newport City, Pasay City, Metro Manila, Philippines
Contact: +63-2-7239-7788