New dishes at Luk Foo Palace!

Steamed Chicken Feet with Chili Sauce, Steamed Japanese Siomai (New!) & Steamed Chicken Siomai (New!) 

The Kadayawan ushers in new dishes at Luk Foo Palace, the go-to place for authentic Cantonese cuisine. Hong Kongese Chef Du Roy Ji Kwan introduces flavorful and tempting additions to the menu kicking off festival season. 

New on the menu!

Among the wide array of new palate pleasers are the Braised Oxtail in Red Wine SauceAsparagus with Oyster Sauce, Steamed Japanese Siomai and Steamed Chicken Siomai, all of which make perfect inclusion to the restaurant's bestsellers.

But have you tried the Seafood Tofu Soup? How about the Special Cold Cuts Combination, XO Assorted Mushroom Shrimp Cake with Asparagus or the Fried Chicken Fillet with Onion? If the dishes haven't landed on your table with your other favorites, like the three-way Peking Duck or Bird's Nest Soup, then it's time you should mix and match the unfamiliar yet equally delicious dishes on the growing selections.

Dessert? You are familiar with the Buchi and Black Gulaman with Lychee, but wait until you get a bite of the peanut flavor of the Masachi. It's like your favorite Japanese confection of Mochi - soft, chewy shell of glutinous rice with Lotus Seed paste filling, and coated with peanut powder. Yum!

Luk Foo Palace on the 3/F of Acacia Hotel is open daily from 11AM to 2PM and 5PM to 10PM.

Eat All You Can-tonese!

PhP 1,188 nett per person: 
    LUNCH Monday to Thursday, 11AM-2PM

PhL 1,488 nett per person: 
    LUNCH, Friday to Sunday 11AM-2PM;
    DINNER, Monday to Sunday, 5PM-10PM

Asparagus with Oyster Sauce (New!) & Seafood Tofu Soup

Special Cold Cuts Combination & Fried Chicken Fillet with Onion

Buchi & Masachi

Braised Oxtail in Red Wine Sauce (New!) & XO Assorted Mushroom Shrimp Cake with Asparagus

Refreshing! Black Gulaman with Lychee.

The hosts: Acacia Hotel's PR MarCom Manager Izza Cadiente, Luk Foo Chef Du Roy Ji Kwan & GM Agot Serrano