By ANTONIO DELOS REYES
Chinese cuisine is deeply embedded in the local culture due to the centuries of trade between the Philippines and China. It comes as no surprise that Chinese food is also a favorite of Filipinos, many of whom consider it as comfort food.
However, Chinese cuisine is more than just the westernized dishes or the Cantonese classics, so Clark Marriott’s Wu Xing aims to highlight the wide variety of dishes that are available to enjoy — from the endearingly humble, to the dazzlingly flashy.
Wu Xing, which stands for “Five Elements” is a Chinese philosophy which uses fire, earth, metal, water, and wood to describe interactions and relationships between phenomena.
Much like how each one plays a part of the whole, Chef Raymond Yeung scoured Beijing, Shanghai, Sichuan and Hong Kong for the best dishes to create a menu that is greater than the sum of its parts.
“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 GoeranSoelter. “We are bringing authentic and traditional Peking Duck to northern Luzon. We are already a destination for people to staycation coming out of Manila for the weekend. That was our 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.”
The star of the restaurant is undoubtedly the roast Peking Duck. The ducks are all sourced from China and then meticulously prepared by the chefs under the direct supervision of Chef Raymond. It 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 glass-like and shatteringly crisp. The breast slices are served with cucumber, onion leeks, pickled ginger, special hoisin sauce, and rolled in hot Chinese pancake.
Meanwhile, the rest of the duck can be prepared in several ways, from Minced Duck wrapped in Romaine Lettuce, Deep-fried salt and pepper Duck, and Fried Rice with Duck and salted Olives. For those with a more adventurous appetite, there is Wok-Fried Duck Tongue with Vegetables and XO Sauce, Flaming Duck Heart, and Spicy Duck Kidney with Preserved Szechuan Pickles.
The restaurant also offers classic dim sum and Chinese roast options. The Shu Mai is dense with filling, with a pleasant bouncy texture while the Crispy Soft Tofu is elevated with the paired Hoisin Sauce. The Roasted Pork Belly is also a standout, with its crisp skin contrasting well with the fatty meat. Dipped in mustard and sprinkled with some sugar, each bite is a symphony of flavor and texure.
The Master Chef’s Selection highlights Chef Raymond’s take on the evolution of Chinese Cuisine. The Deep-fried Tiger Prawn with Shrimp Mousse amps up the crustacean’s flavor while the deep-fried Enoki Mushroom with Dried Scallops is a must-try appetizer.
The delights don’t stop at dessert. The Mango Cream, Sago and Pomelo is distinctively Filipino yet at home at the restaurant. Meanwhile, the Macau-Style Baked Egg tart is elevated with the use of cinnamon and other flavors. For a dose of cute endings, break open a Steamed Piggy Bun to enjoy the milky egg cream hidden inside.
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.
Wu Xing is delicious proof of that.
