DISCOVER the classic traditional Hong Kong staple with the premium roast goose, the recipe of which comes from the culinary experts of Guangdong Province, on Nov. 6 to 21, at the hotel’s Cantonese restaurant, Lung Hin. With over 40 years of experience in the hospitality and culinary industry, guest chef Billy Cheong is coming to Manila to share his famous roasted goose recipe. Mr. Cheong was awarded the Commanderie De Cordens Bleus De France by Chaines des Rotisseurs in 2001. Coming from the neighboring Guangdong Province, and served in Hong Kong, the staple roast goose has been adored by many. For Mr. Cheong’s roast goose, the birds are marinated in a charcoal furnace at high temperatures, to create crispy skin, and tender and flavorful flesh. Guests can enjoy this golden dish prepared by the guest chef for a la carte orders, half or whole. A set menu is also available with a lineup of other dishes such as Steamed garoupa with shredded pork and shredded mushroom ancient-style, Fried shrimp and vermicelli in XO Sauce, and Stir-fried seasonal Hong Kong vegetables with garlic.

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