MANILA, Philippines - A woman’s passion for travel, arts and food inspired the whole concept of Hyatt Hotel and Casino Manila’s signature restaurant — Li Li.
Li Li, after all, is not a fictional character but a real person who lived a life of luxury. Born to an affluent Chinese family, she grew up in Hong Kong and pursued her art studies in Paris. She made Europe her home for many years after marrying her French husband named Vince. Li Li’s many travels inspired her to create a place where she could entertain her friends and enjoy traditional home-style Cantonese cooking.
The diversity and richness of the culture Li Li grew up in is evident in the restaurant named after her. From the moment you step inside Li Li restaurant, it is like walking in a spacious Paris or Milan penthouse, which creates the perfect atmosphere to relax and enjoy. Modern interiors blending Chinese and European influences welcome guests to a gastronomic journey that is in store for them.
The homey atmosphere continues through the different parts of the restaurant, which include a dining area, a living room, a library, a drawing room and a wine cellar. Guests may also opt to dine in the private rooms, two of which are named after Li Li’s daughters Fei Fei and Bai Ling. These private rooms can sit from eight to 20 guests. Each area is furnished with exquisite furniture, antique pieces, books, artworks, decorative artifacts, beautiful chinaware, silverware and glassware that are part of Li Li’s collection acquired from her many travels.
As the signature restaurant of Hyatt Hotel and Casino Manila, Li Li boasts authentic Cantonese dishes and sumptuous dimsum carefully created by chef de cuisine Andy Chan. Coming from Hong Kong, Chan brings out the well-received staples in the restaurant’s menu. And with the Chinese New Year fast approaching — the eve of the Year of the Water Snake is on Feb. 9 — Li Li offers a “lucky†treat to its guests who wish to experience fine Cantonese cuisine with family and friends.
In line with the Lunar New Year celebration, Li Li offers sumptuous and “auspicious†dishes that fit the occasion. Executive chef Josef Miklavc says, “We serve ‘lucky’ food like the braised dried oysters with hair moss and sea cucumber. We don’t normally have it on the menu. It is made especially for the Chinese New Year.†(Coin-shaped dried oysters symbolize good luck; the sea moss symbolizes good wealth; pork symbolizes wealth and abundant blessings; and sea cucumber symbolizes good fortune.)
In time for the Chinese New Year, Miklavc and his team of accomplished chefs will whip up a special set menu. It includes the restaurant’s mouthwatering specialties like suckling pig with jelly fish, Japanese conpoy soup with assorted seafood and bamboo pith, wok-fried French duck breast with sea cucumber fillet in XO chili sauce, braised dried oysters with hair moss and sea cucumber, wok-baked king prawn in chili tomato sauce, steamed cod fish with crispy minced beans and a pretty surprise dessert tray that ends the gastronomic feast for guests to enjoy.
Hyatt Hotel and Casino Manila general manager Richard Simmons shares the secret why Li Li is successful in bringing authentic Cantonese cuisine to its guests. “As long as you have all of the staples and the cornerstone items on the menu, it will make an impact. And consistency is key. We send chef Chang to Hong Kong once every quarter to see what’s happening and see what ideas he can bring back. We are very keen on making sure that we can provide as much difference as possible. We understand the competition and we know we have to be different.â€
It is not just because of pure luck that Li Li is now a successful restaurant. Its success is continuously brought about by a team of loyal, hardworking and passionate individuals who make sure to stay true to what the restaurant really is.
(For more information, please call the F&B reservations center
at 247-8666 or book online at www.manila.casino.hyatt.com.)
Food photos by PHOEBE MARQUEZ