Hai Shin Lou Cebu, located at Marco Polo Plaza Cebu, recently launched an 11-course tasting experience that brought the elegance and traditions of Huai Yang cuisine to local diners. Titled “Huai Yang: A Tasting Journey Through Jiangnan,” the evening unfolded like a story, with each course being a chapter that pays homage to the refined flavors of China’s Jiangnan region.
The launch, held last July 31, was attended by Cebu Governor Pam Baricuatro, Cebu City Mayor Nestor Archival, Vice Mayor Tommy Osmeña, along with notable figures from Cebu’s Chinese community, corporate partners, and members of the press.
The event also featured the presence of Chef Nick Huang, whose vision, dedication, and deep understanding of Huai Yang cuisine led to the creation of each course.
The tasting menu unfolded in five poetic chapters:
Cold Beginnings: Whispers of the Water Town opened with an artistic duo: Crystal-Glazed Crispy Fish (Suzhou Style), which delicately sweet with a hint of rice wine, paired with the Moonlit Drunken Platter that featured Shaoxing wine-infused cuts, subtly scented with chrysanthemum petals. These opening dishes set the stage for a culinary journey that felt both intimate and grand.
Liquid Poetry: Broths of the Silk Road showcased delicate soups that demanded precision and patience. Highlights included the Wensi Tofu Soup, featuring 10,000 fine strands of tofu suspended in a chrysanthemum consommé, and the Golden Dew Tofu Pudding, crowned with edible gold leaf.
Flames of Jiangnan: A Culinary Scroll brought forward warm, robust flavors. Dongpo’s Secret Braised Beef was deeply marinated and melt-in-your-mouth tender, reflecting the region’s preference for rich but balanced flavors. The Citrus-Gilded Mandarin Fish was crisp and had a tangy citrus glaze. The lineup also included Clove-Embered Pork Ribs, gently smoked using lychee wood and coated in a sweet-savory glaze infused with clove, and the Suzhou Mist-Soaked Chicken, tenderly poached in Shaoxing wine and perfumed with the aroma of lotus leaves.
The Grand Finale: Treasures of the Canal and Sweet Whispers: Gardens of Suzhou offered playful, modern twists to the classics. The Black Truffle Wontons in Sesame Silk Sauce featured a luxurious foie gras mousse center, while the Wagyu “Cloud” Rolls combined lightness with savory richness.
The Silver-Brushed Osmanthus Mooncake filled with red dates and honey closed the evening with a nod to Jiangnan’s love for sweet, symbolic desserts
Every plate was crafted with artistry and a deep respect for Huai Yang culinary. Each course told a story, rooted in Jiangnan’s culinary scroll yet reimagined for a modern fine dining audience.
The limited-time tasting menu will be available until August 24, 2025, giving guests a rare window to explore a cuisine that is both sophisticated and soulful.
