Ching's Quarter Offerings

CEBU, Philippines - Established about five years ago, The Ching Palace has marked its niche in the food and dining industry, serving Cantonese cuisine to its Cebu clientele. It reaped awards, of course: the Best Chinese Restaurant in Metro Cebu in the 2005, 2007 & 2008 National Product Quality Excellence Awards, Most Outstanding Chinese Restaurant in Metro Cebu in the Philippine Marketing Excellence Award in 2006, a 2006 National Shopper’s Choice Annual Awardee as No. 1 Chinese Restaurant (Metro Cebu), Best Managed Chinese Restaurant in Metro Cebu in the 2006 International Management Excellence Award (Asia-Pacific), among other awards. This only shows that they have won the taste of most Cebuanos.

The Ching Palace recently included new additions to its growing menu with the delectable creations of Chef Marlon Pueblas. Called Chef’s Recommendations, these dishes are The Ching Palace’s treat to their loyal diners. First off is the Red Dates Chicken Soup, a clear soup with chicken pieces, fresh buko meat and dried red dates. It appeared like Tinolang Manok to me, comfort food that is perfect for a rainy day. Whoever popularized using fresh buko meat in our favorite Filipino soup is a genius!

Another dish is the Crabmeat Bean Curd Skin Rolls with Sweet and Spicy Sauce. The Cebuano palate has been accustomed to sweet chili sauce and it has been present in our dining tables at every meal. The use of the sweet & spicy sauce is just but apt for the imported bean curd skins stuffed with crabmeat, straw mushrooms and red onions.

Deep-fried Stuffed Garoupa in Garlic Sauce is for the seafood lovers – deboned Garoupa fish topped with sautéed mixed seafood (shrimps, squid) and veggies (carrots, green peas, mushrooms) with garlic sauce. But the seafood mania doesn’t end there. Another seafood choice is the Cantonese Prawns – prawns fried and braised in special black bean sauce blended with beaten eggs, tomatoes and onions.

For the meat eaters, Roasted Pork Spareribs is for you. Whole slabs of pork belly stewed in sweet sauce, roasted then topped with red and white kidney beans.  There’s also the Stewed Beef Shank in Bean Sauce – Chinese style Osso Bucco: pieces of beef shank simmered in its special home-made bean sauce, topped with canned lychee, sweet corn kernels and bell peppers. The presence of lychee in this dish is quite surprising, which made it beyond the usual stewed beef. 

Your Cantonese cuisine food trip won’t be complete without noodles! Fu-Kien Fried Noodles is their newest addition to their wide choices of noodle treats! Deep-fried flat noodles topped with shredded chicken, shredded prawns, shredded squid, dried scallop, black mushroom, green vegetable and pieces of century eggs…whew lotsa toppings!

The newest Chef’s Recommendations are best paired with a Kiwi-Berry Slush. I had an instant addiction to this smoothie…and ended my meal with ha hearty burp!

The Ching Palace is located in Salinas Drive, Lahug with tel. nos. 4172988 and 2338833.