Cantonese restaurant

Lam’s Kitchen satisfies cravings for authentic Cantonese cuisine

FILIPINOS are getting a taste of rich, diverse and authentic Cantonese flavors with the opening of Lam’s Kitchen on March 29 in the heart of Bonifacio Global City (BGC) CBD.

The brainchild of Chef Lam Ling Kui, also known as Chef Ben among his peers and colleagues, Lam’s Kitchen is the new fast-casual Cantonese restaurant for Manila food connoisseurs.

From working in teahouses in Hong Kong to eventually becoming an executive chef at a five-star hotel, Chef Ben learned and mastered the techniques and methods of cooking Cantonese dishes.

Yvonne Lee and Chef Ben cut the ribbon to signal the opening of Lam’s Kitchen on March 29.

Those looking for a quick meal can grab a bite of delicious authentic Cantonese dishes that only Lam’s Kitchen has to offer. Do not miss the house specialties such as beef brisket curry, yang chow fried rice, seafood e-fu noodles, poached chicken kong, sweet and sour pork and fried squid with salt and pepper.

The dim sum selection – which includes the best-selling steamed shrimp dumplings (har gow) and steamed pork bun (siopao) – is also a must.

Cantonese flavors are very easy going, according to the chef.

“It is similar in taste to most Asian dishes and the way we prepare it requires high skill, especially on cooking and the methods applied to it from preparation to plating,” he said. .

Lam then found the perfect partner in Yvonne Lee, a restaurateur who not only practically grew up with Cantonese cuisine, but also took great inspiration from the way the chef prepared them. Meeting him brought the lady restaurateur back to a Hong Kong takeaway shop where her father used to take her.

“[Chef Ben] prepares authentic and simple Cantonese cuisine. I felt like I was transported to the streets of Mongkok or Causeway Bay. And I wanted to bring that kind of dining experience here to the Philippines,” she explained.

It is therefore not surprising that Lam’s Kitchen’s slogan is “Experience authentic Cantonese cuisine” because since it began its soft opening of take-out and delivery, customers

appreciated its wide range of appetizing dishes. The biggest surprise is that Chef Lam’s greatest hits (and more) are available at prices that won’t necessarily break the bank.

“A special dish on the menu is our whole roast suckling pig, it is usually served in a fine dining restaurant or five star hotel. At Lam’s Cuisine, we not only offer typical Cantonese dishes, but also exquisite dishes that require more elaborate preparation,” Lee added.

“Chef Lam uses both modern and traditional techniques to elevate classic Cantonese dishes. So while he does steaming, sautéing, pan-frying, baking, boiling, frying and stew, the most important technique in Cantonese cuisine is cooking using the wok, which brings out the flavor of each dish,” she pointed out.

“At the moment we only have take-out and delivery options. We are also open to group orders for large special occasions. Chef Ben, coming from his stay in a five-star hotel as a chef executive, can certainly handle a large number of servings, say 300 to 1,000 people. As a seasoned chef, he can handle the pressure of serving large gatherings,” added Lee, mentioning that they are considering to open their second branch in Makati to serve restaurant customers.

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Lam’s Kitchen is open for take-out from 10 a.m. to 9 p.m. on the ground floor of Citi Plaza, 34th Street corner Lane D, BGC, as well as for pickup/delivery by call and mobile orders on GrabFood, FoodPanda and Pickaroo.

“We are delighted to open our doors to Filipino foodies who have a heart for Cantonese dishes. We look forward to delighting you and satisfying your cravings with our wide range of delicious cuisines. Whether you are looking for a gourmet meal or Cantonese cuisine everyday home, you can find it here at Lam’s Kitchen,” Chef Ben said.

Follow Lam’s Kitchen on Facebook and Instagram @lamskitchenph for more.