Lugang Cafe in Greenhills

I recently got an invite to try out some new dishes at Lugang Cafe in Greenhills. I’ve actually been to that same branch a number of times since they opened in 2010. Since then they’ve opened two more branches, one in SM Mall of Asia and a recent one in The Block, SM North Edsa. The Fort will see a Lugang Cafe branch sometime in 2013.

x

Our lunch started with a little on the spot demonstration of the making of xiao long bao, Lugang Cafe’s claim to fame.  It was done in their brand spanking new mobile cart which they bring to functions and catering jobs so the xiao long bao is fresh. I have to admit the cart is pretty interesting.

This is the chef in charge of all the xiao long bao that Lugang Cafe serves. He used to work in Din Tai Fung before being encouraged to work here.

Although not all of the dishes served to us was new, most of them were new to me as I’ve never ordered them before.

Abalone Mushroom and Jelly Fish (P280/regular size). Despite being vinegar based, it was good with a mix of golden mushrooms, julienned abalone mushroom and jelly fish strips. The different textures worked very well together.

The Steamed Chicken Xiao Long Bao (P228/8pcs, above) was light and fresh tasting compared to the stronger and more flavorful Pork Xiao Long Bao. All their xiao long bao uses the same flour, specially imported in, as Din Tai Fung. Both xiao long bao baskets were served straight  form the mobile cart.

Chicken topped with Scallion Ginger Oil (P490). Although they’ve lost the ability to use Hong Kong chickens, its still plump and fatty, to get more tender and juicy meat. The scallion ginger oil added lots of taste and flavor to the chicken meat.

Black Pepper Premium Beef Ribs (P550) simmered with onions and a fair amount of pepper. The tender beef pieces had a taste that was familiar and comforting, a perfect foil to plain rice.

Dong Bo Pork Belly with Steamed Buns (P420). I love that they already assembled this for you, just get one and start gobbling. There’s some spinach added to balance the taste and lower the cholesterol from the belly.

Mayonnaise Prawns (P680). Crisp, battered prawns rolled in mayonnaise atop broccoli flowers. I quite enjoyed this dish a lot despite the slight wasabi taste.

Steamed Scallop with Garlic and Vermicelli (P480). This is my favorite dish of that day, the scallops were fresh and garlicky but don’t forget the noodles which sopped up all the juices.

Seafood Pumpkin Rice Souffle (P380). This is very similar to the concept of Fookien Rice but is made with pumpkin sauce and seafood. It can be eaten alone yet is light enough to compliment other dishes.

For dessert we had a sampler duo of Steamed Custard with Fresh fruits (P140) and Fresh Mango in Glutinous Rice Wrap with Coconut (P120).

 

Lugang Cafe

116 Connecticut St., Northeast Greenhills
San Juan,Metro Manila
775-7599
Lugang Cafe on Facebook

Like this post? Subscribe to Tales From The Tummy by Email