“We tried the different and popular dishes of Beijing, Shanghai, Sichuan and Hong Kong, and got the best of them in developing the menu for Wu Xing.”
Clark Marriott recently launched the first Wu Xing restaurant in the Philippines, bringing authentic Peking Duck to Clark Freeport Zone.
READ ALSO: Best Served Hot: Food Trends Cooking Up In 2022
“Wu Xing is poised to be the newest dining destination not only for northern Luzon diners but also for Metro Manila,” says Clark Marriott general manager Goeran Soelter.
He continues that the hotel is “already a destination for people to staycation coming out of Manila for the weekend. That was out bread and butter for the last 12 months and it really grew in comparison to the period pre-pandemic. Now people have more reasons to make the trip to Clark Marriott.”
Wu Xing is helmed by award-winning, new-generation chef Raymond Yeung, who has 30 years of experience in Chinese cuisine with Cantonese as his specialty.
In 2000 to 2005, Yeung also took a five-year course in Hong Kong at CCTI or Chinese Cuisine Training Institute and was part of the first batch of graduates of this course at CCTI.
Yeung is known to merge complex flavors, combining traditional and contemporary, east and west tastes into various dishes, thanks to his rich experience in the diverse world of modern Chinese cuisine.
He paid extraordinary attention to detail in developing the menu for Wu Xing, traveling across China to draw from the best regional styles. “We tried the different and popular dishes of Beijing, Shanghai, Sichuan and Hong Kong, and got the best of them in developing the menu for Wu Xing,” Yeung says.
Wu Xing’s main attraction, of course, is the Peking Duck. With the duck sourced from China, the imperial-era traditional style of cooking has been passed on to generations of chefs and now has found its way into the expert and creative hands of Yeung.
“Traditional Chinese cuisine was developed through almost 500 years of Chinese history,” Yeung says. “At Wu Xing, we follow the Beijing style of preparing and cooking our Peking Duck using Clark Marriott’s specialized equipment.”
The duck is marinated and roasted in a traditional Beijing oven using star apple firewood to help bring out the flavors and aroma of the duck. This makes the meat extra tender and the skin crispy. It’s served with cucumber, onion leeks, pickled ginger, special hoisin sauce, and rolled in hot Chinese pancake.
Apart from the Peking Duck, Yeung and his team will delight diners with expertly prepared dishes such as Crispy Soft Tofu with Hoisin Sauce, Premium Jelly Fish with Treasure Oil, Ox Tongue and Tripe with Sichuan Oil, Sliced Pork Belly with Chili Oil and Garlic, Century Egg with Marinated Pickled Ginger, Cucumber and Black Fungus in Chili Oil, Wok-fried Snake Beans with Salted Egg Yolk, Clay Pot Braised Spicy Duck with Beer Sauce, Wok-fried Sliced Duck with Black Fungus, Ginger and Leek, Wok-fried Duck Intestine with Black Bean Sauce, Lotus Leaf Wrapped Glutinous Rice with Duck Meat.
Chef Yeung says he is passionate about sharing his knowledge and creating menus that are stimulating, and finds joy in revealing his creative side in the kitchen and bringing the “wow” experience to diners.
For more information and table reservations, please contact +6345 598 5000 or visit its official Facebook page Wu Xing by Clark Marriott.
