As the Lunar New Year approaches, the dining rooms of Red Jade at The Manila Hotel take on a renewed sense of occasion. The restaurant’s menu, which spans roasted meats, live seafood, dim sum, and festive sweets, reads as a survey of Cantonese tradition shaped by hotel polish.
Red Jade is housed within The Manila Hotel, the city’s Grand Dame, standing beside Kilometer Zero along Roxas Boulevard and within walking distance of Rizal Park and Intramuros. Since 1912, the hotel has anchored Manila’s social and diplomatic life, its high ceilings, capiz-accented details, and polished service forming a fitting backdrop for celebratory meals.
Within this historic property, Red Jade occupies a refined dining room that balances formality with warmth, making it a favored address for family reunions and business banquets.
Braised Sea Bass and Turnip Cake with Morel Mushroom in Black Truffle Sauce
Imperial Peking Duck
Crispy Fried Shredded Eel with Homemade Sesame Seed Sauce
Manila Bulletin Lifestyle was recently invited to try a selection of dishes, right on time for the Lunar New Year, drawn from Red Jade’s specialties and seasonal offerings.
The meal opened with Scallop and Duck Liver with Foie Gras Sauce, listed among the appetizers.
Plump scallops arrived seared and topped with a velvety foie gras sauce that lent depth without overwhelming the shellfish. The duck liver added a rich undertone, giving the dish a measured indulgence suited to celebration.
Salt and Pepper Spareribs
Royal Chicken Garlic Hong Kong Style
Red Jade Fried Rice
From the dim sum roster came Sea Bass Dumpling and Snow Birdsnest Seafood Dumpling, recent additions highlighted for the season.
The wrappers were delicate, yielding to fillings of finely minced seafood. The sea bass version carried a clean sweetness, while the bird’s nest dumpling offered a gentle textural contrast.
A highlight of the seafood course was Shrimps with Almond Flakes, described on the menu as crispy-fried shrimp with almond flakes.
The crust was light and evenly golden, with toasted almond lending nutty fragrance to each bite. It was followed by Superior Egg Fuyong in Crispy Cup with Deep-Fried Suahe Beijing Style, where airy egg white encased seafood in a crisp shell, the suahe providing a briny accent.
Scallop and Duck Liver with Foie Gras Sauce
Shrimps with Almond Flakes
Seabass Dumpling and Snow Birdsnest Seafood Dumpling
The kitchen’s facility with sauce was evident in the Braised Sea Bass and Turnip Cake with Morel Mushroom in Black Truffle Sauce, a dish introduced for the festive period.
The sea bass flaked under gentle pressure, resting against slices of turnip cake that absorbed the truffle-laced sauce. Morel mushrooms added an earthy note that anchored the dish.
From the carving station came the Imperial Peking Duck, presented with sliced crispy duck skin, pancakes and condiments as outlined under Red Jade Specialties.
The skin shattered lightly, giving way to succulent meat. The second course preparations, offered as part of the duck service, underscored the restaurant’s adherence to tradition.
Superior Egg Fuyong in Crispy Cup, Deep-Fried Suahe Beijing Style
Vegetarian Peking Duck
The poultry selection also included Crispy Royal Chicken Garlic Hong Kong Style, a specialty priced by portion on the menu.
The skin was lacquered and crisp, the garlic fragrant and evenly distributed.
For contrast, the kitchen sent out Crispy Fried Shredded Eel with Homemade Sesame Seed Sauce. The eel was cut into fine strands and fried until crisp, then dressed with a sesame sauce that added sweetness and aroma without softening the crunch.
A vegetarian counterpoint arrived in the form of Vegetarian Peking Duck, listed under Vegetable and Tofu offerings.
Shaped and plated in the style of the classic roast, it delivered savory notes through layered tofu and vegetables, offering an alternative for diners observing meatless traditions during the season.
Rice closed the savory courses. Red Jade Signature Fried Rice, which the menu details as containing prawn, shrimp, dried scallop, roasted duck and mushroom, was fragrant and evenly seasoned, each grain distinct.
Chilled Glutinous Rice Roll with Red Bean Paste
Almond and Red Bean Tikoy
Dessert returned to Lunar New Year symbolism. Boxes of tikoy in red bean and almond flavors are offered for the holiday at P1,288 per box.
At the table, slices of Almond and Red Bean Tikoy were pan-seared, their edges lightly crisp while the center remained chewy.
A chilled Glutinous Rice Roll with Red Bean Paste, also introduced for the season, provided a softer finish, the rice sheet supple around a smooth red bean filling.
The meal underscored Red Jade’s range, from time-honored roasts to newer creations layered with truffle and foie gras. For families marking the New Year with reunion dinners, the restaurant also offers set menus and private dining rooms for up to 30 guests, along with vegetarian options designed for shared feasts.
For inquiries and reservations, call +632 8527 0011 or +632 5301 5500, or email [email protected]
