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Time To Try These Not-to-Be-Missed Menu Specials Before They’re Gone

It’s mid-November, that time of the year when commercial establishments roll out their special offerings and promotions, all in anticipation of the impending holiday season. From Thanksgiving to all of December, we are grateful for these offerings as they help us plan dinners and occasions with something special and seasonal in mind.

Lung Hin’s Golden Goose

Over at Lung Hin, Marco Polo Ortigas, it’s become something of a November tradition to fly in its ‘Golden Goose’ and create customized menus that revolve around roast goose. Thankfully, this year is no different as food consultant Billy Cheong flew in a few days after the goose had landed, to help conjure Lung Hin’s Hong Kong Roasted Goose Set Menu.


Billy Cheong


The menu is an 8-course meal that kicks off with dimsum—Pork Sio Mai with Truffle Sauce and Pink Vegetarian Dumplings—followed by the star of the menu, Hong Kong Roast Goose. A soup, Braised Seafood with Peach Gel, follows, then Steamed Garoupa in Black Bean Sauce, Pan-Fried Crab in Supreme Soy Sauce, Diced Chicken with Mixed Vegetables, Fried Rice with Sweet Corn, Diced Shrimps and Mushrooms, and finally, Chilled Mango with Coconut Jelly.

Pork Sio Mai with Truffle Sauce and Pink Vegetarian Dumplings


Hong Kong Roast Goose


Steamed Garoupa in Black Bean Sauce


Pan-Fried Crab in Supreme Soy Sauce

Invited to ‘road test’ this Roast Goose Menu, I’ll say my favorites were the dimsum starter, the excellent soup, and surprisingly, the diced chicken with crisp vegetables. Of course, even if it was the 2nd course, I’ll mention the Roast Goose last, as it really was special. As Billy Cheong explained, these are free range geese that reach an optimum weight specific for roasting, different from the weight of the geese used for Char Sui Goose. This one has just the right amount of fat for added flavor. And wouldn’t you know it, on the first day of the Golden Goose promotion, Lung Hin already ran out of goose. For now, this Golden Goose promotion runs until the 12th of December.



6th Anniversary Menu at TWG

TWG is celebrating its 6th year in Manila; and just as in previous years, there are a number of specials that have been added to the food menu for a limited period. These dishes are available from the November 15 to 25, so don’t say I didn’t warn you about the ‘short’ window. 

The special menu offers a Soft Shell Crab Salad that’s an ideal starter or a light main course, if that is your inclination, served with edamame and tomatoes along with greens. The Lamb Shank is one filling option, with a meat-worthy bone to feast on, with asparagus spears and squash as sidings. The fish special is Sea Cod, laying on a tasty broth, with mushrooms and potatoes. The Pan-fried Foie Gras is served with duck breast, and was a favorite selection on the day we dined at TWG Central Square. I would recommend the Seafood Pasta, Squid Ink Tagliatelle with Scallops, Mussels and Shrimp. For me, this was TWG being adventurous and offering menu items outside its comfort zone. 


Soft Shell Crab Salad

Lamb Shank


Sea Cod


Pan-fried Foie Gras


Squid Ink Tagliatelle with Scallops, Mussels and Shrimp


TWG also has two new dessert items that are part of its anniversary celebration: a chocolate Kahlua concoction and an apple confection. Both are delicious, and would be great additions if ever regularized on the menu. It’s always worth looking out for these seasonal specials, as they’ve been calibrated to go well with the quality tea blends TWG is known for.

So over the next two weeks or so, if you love discovering new food, or revisiting the seasonal tried and tested, head to TWG and Lung Hin.



Lung Hin, 44/F Marco Polo Ortigas, Meralco Avenue, Ortigas Center, Pasig City, (02) 720-7777

TWG, branches in Central Square BGC, Greenbelt 5 Makati, Shangri-La Plaza Mandaluyong, FB: @TwgTeaPH