During our recent getaway to The Bellevue Manila, we dined at Phoenix Court, their in house Chinese restaurant located in the modern Tower Wing. Helmed by Malaysian born Chef Cheong Kwan Loong, his heritage and years of experience is evident through the dishes that he prepares.
Not to be missed is the floor to ceiling phoenix mural near the entrance of the restaurant.
The restaurant has quite a long list of dishes on its menu, from Singaporean and Malaysian to Szechuan and Cantonese. Surprisingly, dimsum is also available for order during dinner.Chinese food is best shared, similar to Filipino food, good thing there was a number of us so we got to order more dishes to try.
Their soups are available in single orders as well as for sharing so we got a couple to try. Bak Kut Teh, Clear Shrimp Wanton Soup (P160) and Traditional Hot and Soup Soup (P160). All the single servings were good enough to share between two people. I liked the plump shrimp wantons poised in the light and flavorful soup.
Roasted Duck Hongkong Style (P490). The only dish Lauren wanted turned into one of the best dishes of the night. Crisp skin encasing tender and well smoked meat and slathered with a delectable savory sauce. Piece after piece was taken and before we knew it only a few pieces were left.
I mentioned earlier that they also have dimsum during dinner so we got a couple namely Crystal Prawn Dumpling/Hargao (P160) and Scallop Dumpling (P160). Each dimsum piece was bursting with crisp and plump shrimps and encased in a thin flour wrapper. The only difference is the little bit of scallop on top of the later.
Deep Fried Prawns with Cereal (P620). Not quite the cereal prawns I was expecting. Deshelled prawn balls, deep fried in batter before being rolled in the slightly sweet cereal. I would have skipped the batter to get more of the flavor of the cereals into the prawns.
Poached Hainanese Hong Kong Chicken (P450/half. P900/whole). Although not like the usual Hainanese Chicken we are used to, this one has the chicken all covered in ginger and leeks giving it a strong zing. It nonetheless was delicious, chicken meat that was both tender and flavorful probably owing to the fattier imported chicken.
Steamed Prawn Balls in Garlic (P580). Served in a large bamboo basket. The shrimps were fresh and really absorbed the flavors of the garlic, leeks and chives very well. Another winner for Phoenix Court.
Braised Duck with Rose Petals (P475). This one was part of their Floral Fest which included a number of dishes that incorporated edible flowers. The heady and fragrant smell of roses wafted through the air once this dish was laid on the table. A saucy dish that called for lots of plain rice to sop up the sauce.
Fried Fresh Lapu-Lapu with Mango (P780). I always wondered how they do this with the fish. The sweet mango sauce complimented the flaky meat very well.
Phoenix Court serves the best Chinese food this side of the metro, evidenced by the almost jam packed restaurant. Chef Loong has a wonderful repertoire of classic as well as fresh Chinese dishes.
Simple dishes deliver the most flavor, surprising you with its nuanced layers technique and flavor.
Phoenix CourtThe Bellevue Manila
North Bridgeway, Filinvest Corporate City
Alabang, Muntinlupa City
Contact No.: 771-8181
Like this post? Subscribe to Tales From The Tummy by Email