I do apologize for the year-long hiatus. For the past year, I've been quite busy hitting the books and reviewing for the board exams. Thankfully, the arduous journey did bear something good! :) All the stress however did not stop me in my pursuit for the best that the Manila food scene has to offer. Each week, I still made it a point to visit a restaurant and take a careful mental note of the entire sensory experience. I guess the foodie in me will always live on :)
After going through a pile of food photos and folders, I decided that the best restaurant to make a comeback entry on would be one that was the most memorable for me throughout my review days. Every Saturday afternoon, my parents picked me up from the review center, and would notice how famished I looked. Somehow, I always longed for something savory and hearty at the end of every class. Chinese food seemed to be the obvious solution to such craving.
Strategically located along Arnaiz Road, a strip known to food enthusiasts for carring the loveliest Indian (Kashmir), Japanese (Nihonbashi Tei and Tsukiji), and Spanish (El Cirkulo) restaurant is Hai Shin Lou. In most aspects of Chinese cookery, whether it is in producing the crispiest Peking Duck or serving the freshest seafood dish, Hai Shin Lou always seemed to hit the mark! Our family constantly depended on Hai Shin Lou for tasty and traditional Chinese favorites as well as innovative dishes like the Peppercorn Sea Mantis straight from their 2-row aquarium. They've already racked up quite a number of awards in 2007, 2008, and 2009 as one Philippines' Best Restaurants by the Philippine Tatler. That alone is a true testament to the bounty of good food that's in store for us.
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| Complimentary Wanton Crisps |
Hai Shin Lou exuded a humble and straightforward atmosphere. It was simply decorated. No lavish chandeliers, grand ornaments, or tall vases were to be seen. The modesty of the place served as the perfect canvas to the exquisite food.
The menu contained a myriad of seafood dishes cooked in a number of ways - steamed, gingered, w/ peppercorn, w/ sotanghon in a pot, stir-fried with tausi, and the list goes on...
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| Peppercorn Squid (P 310.00) |
As effortless as the dish may seem, there are occasions in a handful of restaurants where the squid is tough and rubbery. Other times, one can barely distinguish the squid because it is overly coated by a thick, bready batter. Hai Shin Lou's version though is always spot on. It isn't greasy and cloying. Each tender piece of squid is crisp, lightly coated, and perfectly seasoned. Green and red chillis add a subtle kick to every bite. May it be ordered as an appetizer or main course, the dish never fails to satisfy.
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| Hot Prawn Salad (P 500.00) |
The dish definitely tastes way better than it looks! No matter how sloppy the presentation may seem, the medium-sized prawns are beautifully deep-fried and generously coated in a smooth and creamy sauce. Every time my family eats out at a Chinese restaurant, we always make it a point to order the hot prawn salad. There's just something about the unusual combination of tangy mayonnaise, sweet fruit cocktail, and succulent prawns that's so comforting. I lightly dip mine in soy sauce to cut the richness of the dish. This, to me, has got to be one of the best hot prawn salads in Manila (next to Summer/Shang Palace and Tin Hau)
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| Stir-Fried Crab with Button Mushrooms & Black Pepper Sauce (P 145.00 / 100g) |
This is the seafood dish that I always come back for! Throughout the years, I was never really the 'crab-person' in my family. I found the cracking and the peeling to be too laborious. I didn't think that obtaining a few shredded chunks of white meat deserved much hard work! This plate of goodness however, completely changed my perspective of crab. Reminiscing plump crab flesh covered, then dipped in the thick black pepper sauce makes me beam with pleasure. The pepper perfectly balances the sweetness of the crab. Usually, I spoon some of the mushrooms into a bowl of yang chow just so I can prolong the satisfaction. I wouldn't mind getting my hands and face dirty over and over again if it's for this dish! :)
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| Peppercorn Sea Mantis (P 200.00 / 100 g) |
The sea mantis definitely took me by surprise! I never expected that something this exotic could taste so delicious. Live from the tank, the mantis is lightly fried to perfection. Flavor wise, it is a cross between a shrimp and a crab. All the deboning and peeling of the tiny shells is definitely worth it!
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| Whole Peking Duck (P 2,000.00) |
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| Peking Duck Pancakes |
The center of a great Chinese feast should be an exceptionally roasted Peking duck. To me, Hai Shin Lou (as well as Tin Hau) serves the crispiest and most flavorful Peking duck. The glistening skin is pristine, paper thin and crisp, with most of the fat already rendered out. Juices from the tender meat gently trickle out of the soft pancake upon each bite. It is liberally laden with hoisin (plum sauce) and topped with a few slices of cucumber to add some freshness to the bold flavors of the duck.
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| Mango Sago (P 75.00) |
It's difficult not to keep coming back at Hai Shin Lou because your bound to have a favorite. The fresh seafood are caught straight from the fish tanks and cooked to your preference.Apart from the dishes mentioned, Hai Shin Lou's taro puff, spinach or french beans topped with scallops, beef with broccoli, and steamed grouper are equally memorable. Every dish in the menu is consistently executed with perfection, adding up to their loyal flock of devotees and earning its well-deserved title as Manila's 'Seafood King'.
Hai Shin Lou Seafood King Restaurant
810 Arnaiz Ave (Formerly Pasay Rd.),
Makati City, Metro Manila
Contact numbers: 892-5148; 7527433
Ci892-5148
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