Before dinner was served, the host asked a few trivia questions which resulted in our table winning one of the most expensive soups on the menu, Braised Superior Shark's Fin Soup (P1,288 per person) thanks to Abet. Normally when I have shark's fin soup in Chinese dinner parties or lauriats, there would only be a few strands of shark's fin in the soup. This one had whole chunks of it (check out the photo above) and it was served in a cast-iron pot. Non-winning tables had Double Boiled Native Chicken Soup.
King Fish Mango Sauce reminded me of Lapu-Lapu with Mango Sauce at Tao Yuan Restaurant. Crispy deep fried fish is topped with julienned fresh mangoes, bell peppers, and scallions making it tangy and sweet at the same time.
Crab with Sotanghon Hotpot was my favorite dish of the night. It was actually served with three big crabs on top but we removed two so we can photograph the sotanghon (glass noodles). Slightly spicy and very tasty, even the noodles have an unmistakeable crab flavor.
We had a very unique dessert that night -- Herbal Lemongrass with Mixed Fruits. It's the first time I've tried it. Ginger jelly, mango, apple, and watermelon cubes are served in lemongrass-flavored iced soup. It's kind of like drinking tea as I found it to be strangely relaxing and refreshing, a welcome break to cleanse the palate from all the fried fare.
I'd like to thank King Chef for making me part of a dinner that's indeed fit for a king. I remember telling my husband that this has got to be one of the most expensive Chinese lauriat menus I've ever tried as the restaurant really spared no expense for the guests.
Again, Happy 1st Anniversary King Chef!
989 Banawe St., (beside Starbucks)
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