Lung Hin

44/F Marco Polo Ortigas Manila, Sapphire Rd. cor. Meralco Ave., Pasig, Metro Manila

Lung Hin
4.2
4.0 Stars

22 Reviewers

  • 5 stars 6
  • 4 stars 14
  • 3 stars 2
  • 2 stars 0
  • 1 star 0
  • 25 Reviews
  • 79 Recommend
  • 22 Reviewers
Category:
Chinese
Business Hours
Reopens: 6:00p - 10:30p
Phone
+6327207720

Hours

  • Sunday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Monday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Tuesday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Wednesday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Thursday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Friday
    • 11:30a - 2:30p
    • 6:00p - 10:30p
  • Saturday
    • 11:30a - 2:30p
    • 6:00p - 10:30p

Payment Options

Cash, MasterCard, Visa

More Business Info

Attire:
Smart Casual

Most Recent Reviews

EJ B.
5.0 Stars
4

We planned to have dinner at Lung Hin last Saturday but I ended up of dining alone due to traffic.

The staff greeted me when I reached Lung Hin and find me a table for two before she handed me the menu. I got Salted Egg Squid and the must try Baked Barbecue Pork Buns. While waiting for my order I went to the side where I was so fascinated with the magnificent view of Ortigas Center and low-lying Rizal from the top. Watching the city lights, moving cars and busy streets... made me relax in a bit.

Salted Egg Squid for Php400.00 per order - 1108811088110881108811088️ 5/5

Baked Barbecue Pork Buns (3 pcs.) for Php220.00 - 1108811088110881108811088️ 5/5

Lung Hin is located at the 44th Floor, Marco Polo Hotel, Ortigas Center, Pasig

#ilovetoeat 12851510084

  • No. of Comments: 11
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Clarissa P.
4.0 Stars
10

Strategically located in the busy Ortigas Business District, Marco Polo Hotel is one of the country's premiere 5 Star Hotel. The place screams elegance and sophistication. Spacious lobby, high ceiling, expensive furniture, chandelier and high end restaurants to boot. I haven't really explored this place until an invite for a sponsored dinner came about.

Little did I know that on it's 44th floor, a Chinese Restaurant blooms - Lung Hin. Lung Hin is a contemporary Chinese restaurant offering traditional and authentic Cantonese cuisine. It has been the restaurant of choice of prominent Chinese families as well as businessmen in the country.

The restaurant offers a nice view of the Ortigas Skyline. The receiving area was a little dim with a huge wooden sliding door that was out of the ordinary. The dining area was enormous as well and if you're looking for a more intimate or private set-up, they have private rooms available for use.

Their new Chef, Chef Raymond Yeung, prepared a five course meal for us. Sharing over 26 years of Chinese culinary experience, he came up with unique dishes bearing complex flavors. Mixing traditional and modern culinary techniques, using local ingredients to keep everything fresh, Chef Raymond is very serious in providing high quality dishes to his guests.

We started off our dinner with a taste of Marco Polo's Signature Iced Tea. Cubes of frozen Earl Grey Tea with some green grapes were served in a wine glass followed by a generous pouring of more tea. Since the ice cubes were made up of tea, the drink got cold without the watered down taste. Mix in the peach flavored syrup and enjoy this refreshing drink that has a good bitter after taste.

We went straight on to the appetizers next - Drunken Chicken and Crystal Duck Terrine.

> Drunken Chicken from Lung Hin

Drunken Chicken had tender chicken meat slices in a light and clear wine sauce. Highlighting the natural flavors of the chicken, there was no overpowering taste here but only clean and subtle ones.

> Crystal Duck Terrine

Crystal Duck Terrine is a dish that I have not encountered before. A bit of research taught me that terrine is of French origin and is more like a pate. Chef Raymond's version was a creative way of presenting liver pate. The mousse like liver was smooth with some very thin strands of what I think were meat. Sitting on top was a clear aspic jelly with a floral pattern. It was savory but with light flavors and this went well with the rich terrine.

> Chicken Consommé with Chrysanthemum Tofu and Matsutake Mushroom

The soup was served next and I must admit that this one wowed me! Chicken Consommé with Chrysanthemum Tofu and Matsutake Mushroom - delicate and clean flavors, beautiful presentation. According to Chef Raymond, it took him around 10 hours to make the Consommé itself. He needed to simmer different chicken parts separately and bring them together to create this wonderful clear soup.

Served in a goblet, the Consommé came in with a silky and soft tofu that was cut delicately to look like a chrysanthemum. Chef Raymond explained that in order to attain that kind of intricate design, cutting should be precise but delicate at the same time.

Onto the mains, we had the following:

> Steamed King Prawn with Steamed Egg

I loved this dish! Sweet, juicy and succulent king prawn that has been peeled sat on top of a light and delicate steamed duck egg and a thin film of broth. The texture of the egg was like that of "taho" or soy/bean curd pudding. It was silky and smooth. To add beauty to this dish, it was plated with a crisp asparagus and a gold leaf.

> Deep Fried Lapu Lapu with Sliced Mango and Sweet Chili Sauce

Served on top of a thick sweet chili sauce, the Lapu Lapu was crisp and topped with a mango salsa. Chef Raymond tries to bring something local and fresh into his dishes, thus the use of our very own mangoes in this dish which he thinks are one of the best in the world. Though the fried fish and the sauce went well together, I still prefer my Lapu Lapu steamed.

> Fried Rice with Asparagus and Five Spice Pork

Lightly seasoned with soy sauce, this fried rice is a shy away from the usual Chinese Yang Chow or Salted Fish that are packed with flavors and are on the salty side.

The meat was the main highlight - savory with a great aroma, I just wish that the bits were a bit bigger. According to Chef Raymond, he intended for the rice to be a little bland so that it will not overpower the flavor of the meat.

For dessert we had Homemade Snow Skin Mooncake. Not your traditional mooncake, this has a mochi like skin with an intricate design. It's filled with a slightly sweet white mung bean paste. Had two servings of this and it's best paired with tea.

Overall, it was a great dinner. A different take on the usual Chinese food that we know, this dinner showed me that culinary techniques and expertise play as important factors in delivering high quality meals that appeal to both the palate and the sight. I think I can't emphasize enough how the dishes stayed true to the ingredients' natural flavors and texture.

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Lorie Mae B.
4.0 Stars
2

Chilled avocado sago @ Php260.00

Smooth
Creamy
Tasty
Mouth watering

128076🏻128076🏻128076🏻

  • No. of Comments: 2
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Sandra Y.
4.0 Stars
6

Group lunch at our canteen in Marco Polo (just kidding 128540). Well, we had quickly decided to use some of our funds for some fancy chinese lunch. We chose Lung Hin, its right beside our office. I tasted yummy dishes here before. So I am excited! By the way, they have an ongoing promo til May 15. They have 50% off on total bill for the first 50 guest.

The place has a very nice ventilation with natural light from its windows, with neat and modern furnishings. Table is quickly set as soon as you are seated. We started the lunch with appetizers:

Steam shrimp dumpling with gold leaf (P228)- well, you can never go wrong with hakaw. The wrapper is thin but not that breakable when you use chopsticks. Edible gold at the top looks extravagant.. But no added taste or flavor

Steamed pork siomai (P228) - oh yeah another favorite dumpling enjoyed it with chili sauce

Baked barbecue pork buns (P228) - i love the buns. Though size and price is a big no to me. Again, Tim Ho Wan is still ok with reasonable price

Stir fried mashed salted eggs squid (P448) 128077🏼128077🏼128077🏼-taste so heaven! Its kinda pricey though but we had 4 orders of these goodies (we are 11 so this one is a favorite). Black vinegar is a perfect sauce for this

For main course:
Yang Chow Fried Rice- as always 128077🏼128077🏼128077🏼

Sweet & sour pork with blue berries (P488)- the berries is something new, but its good.

Crispy Suckling Pig half (P3,600)- warning: its the best! Yet its a cardiac delight. It is served with siopao buns where you stuff the crispy suckling pig and spread the sauce. My first time to try this one, and enjoyed it... So much!

Fried Beef Hofan (P888)- stir fried noodles with beef. Its good though nothing spectacular.

Lung Hin, is just one of the best Chinese resto I've been into. Nice ambiance ! Since this is located at Marco Polo, its pricey but a great place to visit once in a while

  • No. of Comments: 2
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Yna N.
4.0 Stars
5

We had our summer lunch outing at lunghin! A contemporary specialty restaurant located on the 44th floor of the hotel tower which features authentic Cantonese cuisine and fresh seafood.

The chic interiors and expansive layout of the main restaurant and the exclusively appointed private dining rooms are ideal venues for intimate gatherings.

Food are classy and pricey but staffs are very acommodating. They are now open for 50% off on all bdo cardholders..just call their hotline first for reservation.

Lunch: 11:30 am - 2:30 pm

Dinner: 6:00 pm - 10:30 pm

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Dolly M.
5.0 Stars

We went for Sunday brunch and it was amazing!!
I'm a little disappointed I only came to visit this establishment now. I feel like I've missed out on my life! Lol 128514

To start, the view is spectacular. I'm sure it's better at night but lunch time was good as well.

We ordered the ff:
1. Hakaw with gold leaf - very tasty and the prawns are big pcs inside. It's not minced so you know they aren't skimping out.
2. Pork Siomai with truffle - it's not the bad truffle taste but you see tid bits of black dots for the truffle. Really enjoyed this.
3. Baked pork buns - no one can beat Tim ho wan for me but this was close.
4. Crunchy noodles with minced meat and prawns. - YUM!!! And big portion!

Service was 4/5 - they need to be slightly more attentive considering only 4 tables were seated in the banquet and the restaurant is in Marco Polo hence you're paying a premium for hotel quality service and food!

This place was awesome!! Definitely gonna be back!
Must tray for all.

  • No. of Comments: 0
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Jm S.
4.0 Stars

Delicous!

  • No. of Comments: 0
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Yshkael C.
4.0 Stars

Stayed in a private room. I really love the views and the ambience of this resto.

The waiters are knowledgeable and attentive.
Good service!

My fave out of all that we ordered were:
Hakaw with Gold Leaf
Scallops in XO sauce
Beef Rice
Crab and Corn Soup
Mango Pudding

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Wennifer C.
3.0 Stars

Food is actually very good, but service is really poor. Hence the rating. If it were just the rating for the food, it'd be much better. I love that the resto is on the 44th floor, so the view is fantastic. What to order: peking duck and Sze chuan prawns. Lotus fried rice is ok. Sweet and sour pork is ok as well.

  • No. of Comments: 3
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Jen L.
4.0 Stars

good ambiance and quality food if you plan to throw party to show 'mayaman ka' to others hahaha

with 30% off, we still reached almost 15k for a table of 12 haahaahaa

  • No. of Comments: 3
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Monique A.
5.0 Stars

Private room with a majestic view of the pasig skyline is priceless

Baked bbq pork bun (220)the flaky bun, crusty & lightly sweetened , filed generously with the savory bbq pork chunks.

Double boiled chicken and fish maw on almond essence soup (980)flavory , milky tasty soup with the prevailing distinctive almond taste in its broth plus juicy chicken & fish essences ...just so rich & hard to describe with words

Steamed chicken feet on xo Chilli sauce (180) fall of the bone tenderness & perfectly seasoned with a kick

Pan fried radish cake with xo sauce (220) this dish I love this time.. Perfectly cooked crisp on the edges & moist & all spicy & tasty cake with a nice texture

Steamed pork siomai with truffle sauce (220).... Truffle in siomai? Can it get any fancier than this?

Hot red bean cream (200) creamy , smooth yet not too thick that it's hard to swallow... Love the little bits of red bean in it... And not too sweet as well... Save space or this bowl is quite a heavy filler in the tummy

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Monique A.
5.0 Stars

I'm now a Marco Polo founding member & after visiting crystal Dragon ... I came to realize the priceless view i took for granted in my previous visits... Food taste better when ur surrounded by such beautiful horizon (view from one of its private room) perfect date place for valentines I may say 12852510084

  • No. of Comments: 3
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Gretch L.
4.0 Stars

Shrimp dumplings with edible gold. 128155128155128155 how fancy can it get?

  • No. of Comments: 0
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Monique A.
5.0 Stars

And so we're back for dinner last night 128514

Sweet & sour pork with blueberries (380)the bomb128525 ... Blueberries?!? I know right... Who would hv tought of that? But the taste didn't alter much with the berries... It did give the succulently tender crisp meat a little more tangy... Think it's just a classy alternative of pineapples128514And the plating was lovely to the eye

Baked bbq pork buns (220)we need to try it right? The over hype acclaimed star in most Chinese resto is also being served here... It's smaller in size... Good that it's less sweeter than most available in the metro ... But flaky as well... Just look at the pic I hv... The texture & the mouthwatering filling.. Yumminess 128514... I'm eating too much128560128534

Lotus fried rice (580)u can completely do away with this dish... It's a little tough & on the bland side

Deep fried beancurd leek roll in xo Chilli sauce (380)... Superd crisp of the beancurd skin... The flavor of the leek was surprisingly great... Specially with the slight kick of the Chilli was perfect to balance out the deep fried feeling of the thicker skinned puffy spring roll like type of dish

Steamed crab claw on egg white bed with gold leaf (680) I tried this coz of a previous looloo review... It's sweet ocean freshness ... The claw was exquisite to look at with the gold leaf atop on the most delicate bed of egg custard... But I've tried this dish already & it's just too expensive for just a claw 128560

Sautéed diced beef cubes with goose liver (680)like cube steak & foie gras... What's not to like?

Stir fry squid with mashed salted egg and seasonings (380) tried this dish too in other restos ... It's nicely done here as well... The texture was perfect , flavory with the salted egg... Plating beautiful as well

  • No. of Comments: 5
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Monique A.
5.0 Stars

We had lunch here first before checking into the hotel yesterday

The interior of the place is classy modern Chinese... wooden framed ceiling design & entryway ... creative ,light, cost efficient yet impressive.

And I know the manager Jane ( use to be from Shangrila) was so accommodating... She told me to try this appetizer as its one of her favorite:
Vine cherry tomatoes in black vinegar (520)... the sweet juicy tomato that pops & burst in ur mouth when u bite into it... Perfectly blend in flavor with the vinegar sauce.. I love it... A different kind of salad but I guess might not be for everyone.

Smoked tea leaf chicken (780) was typically roast chicken with a little twist having the slight bitter smoky taste of tea... But meat was moist & really juicy.

Roasted golden chicken liver (680) this dish I love... It's like foie gras on layers of meat & fats wrapped in buns... Deadly... But definitely worth it

Steamed shrimp dumpling with gold leaf (220)... Lovely dish for instant photo op128525... Taste like the typically great plump shrimp dumpling with the most delicate chewy skin... Oooh... The burst of flavor... Plus the gold leaf on top... My tummy must be sparkling from inside now

Steamed abalone glutinous rice in lotus leaf (220)... It's the authentic HK machang with abalone... The ingredients they put into the conventional ...making the dish totally exquisite & a standout...Feeling like a queen at the moment

Chilled avocado sago (250) layers of creamy & delicate avocado custard was so divine... I simply love avocados PERIOD!!!128541

Need to come back for dinner to try the others which we really did last night ... Haha 128541128514

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Candid Cuisine C.
4.0 Stars

Order the three flavored prawns, peking duck 2 ways & salted egg shrimps 128077128077128077 Read more of my Lung Hin experience at http://candidcuisine.net

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iRateSilently C.
5.0 Stars

I loved it.

  • No. of Comments: 1
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Kat L.
3.0 Stars

I've read blogs about this fine dining in 44th floor at Marco Polo that the food here was so amazing and expensive. So we give it a try, baka naman kc worth the money for the quality. But we were so wrong!
Well I rate this "ok" to recommend for those who are not typically chinese food eater. But not for me. Indeed it's expensive and it doesn't have quality. In short it's RIP OFF! Para sa mga taong marunong mag judge ng chinese food. The yang chow fried rice that I used to love is not the one that most chinese restaurant has. This one parang soy sauce fried rice with sort of egg, shrimp & macau chorizo. The cod fish that we ordered that the waiter said it was their "best seller"? Well ask me "pritong fish fillet" hehe. And it's too pricy for the quantity and for the quality. And the roasted pork belly aka Macau Lechon didn't go well with complimentary mustard sauce! The ambiance? Hmmm ok Lang for a hotel view. In short I'd rather go in Gloria Maris and hap chan. Or choi palace kung willing ka din naman gumastos for a good source of Chinese food. And also if your in Marco Polo it's safe to eat at cucina where you can get your money's worth! 35% discount pa pag bdo platinum or Amex. All in it was ok. But I'll never coming back!

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Elmer R.
4.0 Stars

It's like dining in the sky with a majestic view up on the 44th floor. Marco Polo's premier Cantonese restaurant is a must for foodies on a quest for delicious pork BBQ buns like that of Tim Ho Wan. Lung Hin's version is minuscule in size compared to Tim Ho but it's flavor is comparable if not better. 128512

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Tanya P.
4.0 Stars

Better than Tim Ho wAn buns!
Their Dimsum is authentic & worth the price you pay for.
Make reservations, i heard this places gets packed on weekends.

  • No. of Comments: 1
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