CHOI City prides itself on offering authentic Cantonese food at an affordable price. Since opening its doors to Cebuanos in November 2010 at Banilad Town Center, the staff headed by Managing Director and co-owner Jay Tan have been constantly seeking opportunities to expand the restaurant’s market. Actually, a number of the assistant managers and supervisors hail from Manila, with ample experience from Choi City restaurants there.
In touch by e-mail while I was in New York, I finally took up an invitation for lunch at Choi City to try the latest creations of its Hong Kong chefs led by Executive Chef Siu Bing Keung, and find out about its Chinese Buffet Catering Service and Wok Out Executive Meals. Assistant Manager Elmer Santos, who gave up his hotel career to join Choi City, takes care of Banquet and Catering. In the cutthroat world of the restaurant industry, Choi City will go further by taking its imperial kitchen to offices and homes.
My hosts were Jay Tan’s executive assistant Kim Mahidlawon, restaurant supervisor Jerry Notario and Elmer Santos who acquainted me with each dish that made its way on our table. Samplers of the Wok Out Executive Meals in convenient take-out containers were lined up before us—Roast Layered Pork, Pata Ham, Roast Pork Asado, Fried Squid with Chili Sauce, Fried Fish Fillet with Sweet and Sour Sauce, Soy Chicken, Hainanese Chicken and more dishes served on rice. The Wok Out set includes Iced Tea and Dessert of the Day. I was going over the Wok Out meals when the main courses were served. For openers, we had Mango Seafood Salad–sliced mangoes sandwiched with fresh scallops, crab stick, shrimp and roasted duck. The Eight Treasure Chicken was a whole chicken deboned and stuffed with glutinous rice, black mushrooms, Chinese chorizo, pork, lotus seeds, shredded chicken, salted eggs, in golden abalone sauce. Golden Fried Breaded Prawns with crunchy oats or Cereal Prawns “bounced” in my mouth with every bite. What caught my fancy was the Steamed Sea Mantis with Egg White Sauce. Growing up, I remember enjoying the taste of this succulent crustacean, which we call “alupihang dagat” in Tagalog. We learned to remove the shell with spines without hurting our fingers. When in season, the orange fat can be bigger that the meat itself. The sea mantis was served drizzled with crab roe without the shell in rich white sauce on a bed of silky egg whites. I relished the cholesterol-laden orange fat and the sweetness of the meat.
In the meantime, a catering buffet setup was laid out to present a sample menu, which included two appetizers, soup, four main courses (Honey Glazed Chicken, Sauteed Shredded Chicken Hofan, Golden Fried Lemon Pork, Braised Fish Fillet with Bean Curd), fried rice and dessert served with Fresh Lemon Iced Tea or Teaberry Juice.
Truly, the Lauriat Set Menus, with choice dishes prepared by Hong Kong chefs Executive Chef Siu Bing Keung, Sous Chef He Jiu Jie, Dimsum Chef Zhang Jun Rong and Roasting Chef Li Shiao Hui, are ideal for any celebration.