Red Lantern at Solaire: Chinese New Year Celebration (Pasay)

With Chinese New Year coming up, some Chinese-Filipino families hosting their #CNY parties this year struggle to book tables among a handful of Metro Manila’s top Chinese banquets. Why not try Red Lantern for a change? Led by Executive Head Chef Jimmy Chaw, Solaire Resort and Casino’s high-end Chinese restaurant has adapted a forward-thinking approach in creating a culinary legacy by fusing the traditional flavors of China with some contemporary styles to sustain the taste of modern society. Red Lantern’s elegance and sophisticated service alone are a welcome difference.

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Red Lantern Solaire
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Chinese New Year
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Red Lantern Solaire
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Red Lantern Solaire
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Red Lantern Solaire

Zomato recently hosted a dining preview of some dishes on Red Lantern’s CNY menu. The most notable one has to be the Prosperity “Yu Sheng” Toss with Smoked Salmon (PHP 1988 Small | PHP 3228 Large), with each ingredient symbolic of good fortune in the year to come.

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Prosperity “Yu Sheng” toss with smoked salmon (PHP 1988 Small | PHP 3228 Large)

Before we got to eating the Prosperity Yu Sheng, we had to mix it up first, but in no ordinary fashion. Chef Richard instructed the group on the proper way of “tossing” the noddles. We had to simultaneously grab noodles with our chopsticks and then toss them into the air as high as possible while exclaiming, “Hwaaaa!” It was messy but fun! The variety in texture and flavors made this cold noodle dish equally interesting to eat. There were were some crunch, hints of Calamansi, subtle spice of ginger, and refreshingly sweet citrus flavors in the overlay.

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Prosperity “Yu Sheng” toss with smoked salmon (PHP 1988 Small | PHP 3228 Large)
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Prosperity “Yu Sheng” toss with smoked salmon (PHP 1988 Small | PHP 3228 Large)

Some good examples of how traditional Chinese cuisine comes together with some modern elements would be through the specialty dimsum. The Steamed Shrimp Dumpling “Ha Gau” with Black Truffle was one of my favorites! The truffle was prevalent, and the shrimp was juicy. Even the dimsum wrapper had a flavor of its own. A fan of Michael Jackson, the dimsum chef was inspired to use squid ink to make half the hakaw black painted with gold.

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Steamed Shrimp Dumpling “Ha Gau” with Black Truffle

Another non-conventional dimsum dish was the Steamed Pork Dumpling “Siew Mai” topped with Tobiko and Bonito Flakes. It may look like your typical pork siomai, but this one is made of high quality ingredients.

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Steamed Pork Dumpling “Siew Mai” topped with Tobiko and Bonito Flakes

As Red Lantern’s specialty dish, the Deep-fried Butter Prawns with Salted Egg Yolk (PHP 1280 Small | PHP 2080 Medium | PHP 2980 Large) with curry leaves were sure to impress. The juicy prawns were sufficiently coated with salted duck egg, and were not in the least bit oily.

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Deep-fried Butter Prawns with Salted Egg Yolk (PHP 1280 Small | PHP 2080 Medium | PHP 2980 Large)

The Garden Bay (PHP 1188) is a combination of modern Cantonese dimsum made to look like cute mushrooms and carrots. The “mushrooms” are actually steamed buns with Yunnan mushroom, while the “carrots” are deep-fried glutinous rice dumplings stuffed with minced pork and pickled carrots. Is that dirt? Nope, the “soil” is actually made of toasted breadcrumbs. Pretty clever.

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Garden Bay (PHP 1188) – Yunnan mushroom bun with carrot dumpling stuffed with minced pork and pickled carrot

…And what’s a Chinese banquet without the all-time favorite Peking Duck (PHP 5200 Whole | PHP 2600 Half)? Red Lantern imports their duck from USA, which contains more meat and more fat. (The local poultry is a lot leaner, thus not so good.) The peking duck wrap was delicious! My only objection is on the steamed wrapper or pancake, but maybe because I’m used to the dry, dusty kind.

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Peking Duck (PHP 5200 Whole | PHP 2600 Half)

The Pork Pyramid is another curated dish made of thinly sliced, braised pork belly wrapped around in a cube layer by layer to form this Mayan temple.

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Pork Pyramid

We also had the Braised baby abalone, dried oysters, black mushroom and garden greens with Japanese bean curd skin (PHP 308/Piece), which was also lucky to eat. Each bean curd pouch filled with oyster and abalone reminded me of an ancient Chinese gold boat or inggot called “yuanbao“.

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Braised baby abalone, dried oysters, black mushroom and garden greens with Japanese beancurd skin (PHP 308/Piece)

We came to a sweet end with a medley of dessert: Pan-fried Tikoy, Snow Lady, and Osmanthus Jelly. My favorite had to be the Snow Lady mochi filled with cream and mango!

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Pan-fried Tikoy, Snow Lady, Osmanthus Jelly

While it wasn’t part of the menu, this last dish actually came out to be one of my favorites that evening. The Deep-fried Roll with Avocado (PHP 150) is the bomb! The avocado cream was deliiish!

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Deep-fried roll with avocado (PHP 150)

Food isn’t the only thing Red Lantern has to be proud of. It’s Tea Cocktails are innovative! I personally tried the Oriental Beacon (PHP 370), which was constituted of Hennessy VSOP, Earl Grey Tea, Cointreau, lemon juice and brown sugar. I would come back for this drink.

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Oriental Beacon (PHP 370) – Hennessy VSOP, Earl Grey Tea, Cointreau, lemon juice, brown sugar

Overall an amazing, highly recommendable dining experience!

Check out these other restaurants in Solaire:
Finestra Italian Steakhouse
Waterside Latin American Cuisine
Yakumi Japanese Buffet & Yakumi Saturday Brunch
Dinner in the Sky

Location: Solaire Resort & Casino, Aseana Avenue, Entertainment City, ParaƱaque City, Metro Manila, Philippines
Operating Hours: 11:30 AM to 3 PM and 6 PM to 10:30 PM Daily
Contact Number: (+632) 246-9069 ext:813
Website: https://www.solaireresort.com/articles/71-red-lantern

Red Lantern - Solaire Resort & Casino Menu, Reviews, Photos, Location and Info - Zomato

Chinese Fine Dining in Manila

Li-Li Chinese Fine Dining at AG New World Hotel
Taipei 101 Ding Xian at City of Dreams
Red Lantern at Solaire
Canton Road at Shangri-la Fort
China Blue at Conrad Hotel
Summer Palace at EDSA Shangri-la

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