Lotus Court calls for a celebration, and that invariably includes their Peking Duck. For us tightwads, we request the three-way - the traditional Peking Duck Skin served with crepe wrappers and plum sauce, then Soup, then chopped and topped with a sweet sauce over lettuce leaves. That's truly stretching the duck! Of course, the first time it turns up on the table is the best... the head waiter expertly wraps it up in tiny delicate pouches. The table is in silence as each of us are transported into gustatory nirvana, borne aloft by waves of flavors and contrasting textures exploding in our mouths as we bite on the Peking duck parcels: the thin strips of crisp duck skin, the pungent bite of the green onion sprig, and with the sweet - salty plum sauce pulling all the flavors together.
That alone, my friends, is worth the trip.
Their Lapu-Lapu (Grouper) cooked two ways is also a revelation. And such ease, to partake of this delicacy, too! It comes to the table, with the succulent flesh cubed and deep-fried. Memory seems to escape me what the "second-way" was - I was in a very happy place, and as such, details escape me when I am enjoying myself too much!
... and last but not the least, their Sweet-and-Sour Pork is not your generic catsup with sugar glazed fried pork - I suspect the sugar was caramelized before it was added to the dish. I remember David Leibovitz has a most excellent recipe on Vietnamese Ribs - and I think the technique is essentially the same.
Lotus Court never disappoints, and it is worth saving up for the next visit.
Marco Polo Hotel
C.M. Recto Street
Telephone Number: (63) (82) 221 0888
Link to the Lotus Court page on the Marco Polo website