casual dining,
Clark Marriott recently launched the first Wu Xing restaurant in the Philippines, bringing authentic Peking Duck to Clark Freeport Zone. We visited them recently and had an amazing experience.
“Wu Xing is poised to be the newest dining destination not only for northern Luzon diners but also for Metro Manila,” says Clark Marriott general manager Goeran Soelter. “We are bringing authentic and traditional Peking Duck to northern Luzon. We are already a destination for people to staycation coming out of Manila for the weekend. That was out bread and butter for the last 12 months and it really grew in comparison to the period pre-pandemic. Now people have more reasons to make the trip to Clark Marriott.”
Their dining area is chic and cozy...
...and they also have private dining rooms which are suitable for any occasion and have their own comfort rooms.
Wu Xing is helmed by award-winning, new-generation chef Raymond Yeung, who has 30 years of experience in Chinese cuisine with Cantonese as his specialty.
Wu Xing’s main attraction, of course, is the Peking Duck. With the duck sourced from China, the imperial-era traditional style of cooking has been passed on to generations of chefs and now has found its way into the expert and creative hands of Yeung. “Traditional Chinese cuisine was developed through almost 500 years of Chinese history. At Wu Xing, we follow the Beijing style of preparing and cooking our Peking Duck using Clark Marriott’s specialized equipment,” Yeung says. The duck is marinated and roasted in a traditional Beijing oven using star apple firewood to help bring out the flavors and aroma of the duck. This makes the meat extra tender and the skin crispy. It’s served with cucumber, onion leeks, pickled ginger, special hoisin sauce, and rolled in hot Chinese pancake.
We had the Peking Duck in Three Ways. The first one was rolled in Chinese pancake, of which, I forgot to take a photo, but it's quite similar to lumpia and it's really good. The second way is where the duck is minced and served with romaine lettuce to wrap. The third way can be served as soup, but we opt for the salt and pepper style.
Soft Tofu with Hoisin Sauce. I'm quite picky when it comes to tofu dishes, but Wu Xing did not disappoint. I like its nice, soft, and slightly creamy texture.
Deep-Fried Enoki Mushroom. This is part of the Master Chef's Selection. It could be surprising that this is one of my favorites. Looks simple yet delectable.
Xiaolongbao (Giant). Best to eat this with a straw and enjoy the flavorful soup first.
Siu Maai. I like how it is dense and moist.
Char Siu Sou. This is a Chinese BBQ pork pastry. It's savory sweet and appetizing.
Honey Glazed Barbecued Pork. Love the tender pork and savory-sweet taste.
Roasted Pork Belly. Nice, crispy skin, and juicy meat. Good balance of fat and meat.
Hot and Sour Seafood Soup with Har Gow. This is also one of my favorite picks. I love the consistency of the soup; the har gow or hakaw is also dense, and I like the touch of gold leaf on the plating.
Deep-Fried Tiger Prawn, Shrimp Mousse. Another Master Chef's Selection. I think my shot did not give this meal enough justice. It's really huge in person, and I'm just surprised with the prawn filling. Really good.
Braised Beef Cheek, Tofu, Five Spices. The beef cheek is tender; I was not able to try their tofu as I was getting full already. I figured that the tofu's creaminess would be similar to the appetizer that we had.
Fried Rice, Sakura Shrimp, Pork Belly, Salted Olive, Soya Sauce. It's good on its own, as the ingredients are flavorful.
Fried Red Brown Rice, Egg White, Barley, Pickled Radish, Raisin, Cashew Nut. Yes, I am not mistaken--this is the red brown rice. I love how the cashew nut goes well with the rice; it gives a nice texture.
Signature Dessert Combination. Macau Style Baked Egg Tart; Mango Cream, Sago and Pomelo Steamed Piggy Bun & Milky Egg Cream. The piggy bun was too cute to eat and it has a nice, custard filling.
Wu Xing Chinese Restaurant by Clark Marriott Hotel
Clark Marriott recently launched the first Wu Xing restaurant in the Philippines, bringing authentic Peking Duck to Clark Freeport Zone. We visited them recently and had an amazing experience.
“Wu Xing is poised to be the newest dining destination not only for northern Luzon diners but also for Metro Manila,” says Clark Marriott general manager Goeran Soelter. “We are bringing authentic and traditional Peking Duck to northern Luzon. We are already a destination for people to staycation coming out of Manila for the weekend. That was out bread and butter for the last 12 months and it really grew in comparison to the period pre-pandemic. Now people have more reasons to make the trip to Clark Marriott.”
Their dining area is chic and cozy...
...and they also have private dining rooms which are suitable for any occasion and have their own comfort rooms.
Wu Xing is helmed by award-winning, new-generation chef Raymond Yeung, who has 30 years of experience in Chinese cuisine with Cantonese as his specialty.
From 2000 to 2005, Yeung also took a five-year course in Hong Kong at CCTI or Chinese Cuisine Training Institute, and was part of the first batch of graduates of this course at CCTI.
Yeung is an expert in merging complex flavors, combining traditional and modern, east and west tastes into various dishes, thanks to his rich experience in the diverse world of modern Chinese cuisine.
He paid extraordinary attention to detail in developing the menu for Wu Xing, traveling across China to draw from the best regional styles. “We tried the different and popular dishes of Beijing, Shanghai, Sichuan, and Hong Kong, and got the best of them in developing the menu for Wu Xing,” he says.
Here are the dishes that we had:
Wu Xing’s main attraction, of course, is the Peking Duck. With the duck sourced from China, the imperial-era traditional style of cooking has been passed on to generations of chefs and now has found its way into the expert and creative hands of Yeung. “Traditional Chinese cuisine was developed through almost 500 years of Chinese history. At Wu Xing, we follow the Beijing style of preparing and cooking our Peking Duck using Clark Marriott’s specialized equipment,” Yeung says. The duck is marinated and roasted in a traditional Beijing oven using star apple firewood to help bring out the flavors and aroma of the duck. This makes the meat extra tender and the skin crispy. It’s served with cucumber, onion leeks, pickled ginger, special hoisin sauce, and rolled in hot Chinese pancake.
We had the Peking Duck in Three Ways. The first one was rolled in Chinese pancake, of which, I forgot to take a photo, but it's quite similar to lumpia and it's really good. The second way is where the duck is minced and served with romaine lettuce to wrap. The third way can be served as soup, but we opt for the salt and pepper style.
Soft Tofu with Hoisin Sauce. I'm quite picky when it comes to tofu dishes, but Wu Xing did not disappoint. I like its nice, soft, and slightly creamy texture.
Deep-Fried Enoki Mushroom. This is part of the Master Chef's Selection. It could be surprising that this is one of my favorites. Looks simple yet delectable.
Xiaolongbao (Giant). Best to eat this with a straw and enjoy the flavorful soup first.
Siu Maai. I like how it is dense and moist.
Char Siu Sou. This is a Chinese BBQ pork pastry. It's savory sweet and appetizing.
Honey Glazed Barbecued Pork. Love the tender pork and savory-sweet taste.
Roasted Pork Belly. Nice, crispy skin, and juicy meat. Good balance of fat and meat.
Hot and Sour Seafood Soup with Har Gow. This is also one of my favorite picks. I love the consistency of the soup; the har gow or hakaw is also dense, and I like the touch of gold leaf on the plating.
Deep-Fried Tiger Prawn, Shrimp Mousse. Another Master Chef's Selection. I think my shot did not give this meal enough justice. It's really huge in person, and I'm just surprised with the prawn filling. Really good.
Braised Beef Cheek, Tofu, Five Spices. The beef cheek is tender; I was not able to try their tofu as I was getting full already. I figured that the tofu's creaminess would be similar to the appetizer that we had.
Fried Rice, Sakura Shrimp, Pork Belly, Salted Olive, Soya Sauce. It's good on its own, as the ingredients are flavorful.
Fried Red Brown Rice, Egg White, Barley, Pickled Radish, Raisin, Cashew Nut. Yes, I am not mistaken--this is the red brown rice. I love how the cashew nut goes well with the rice; it gives a nice texture.
Signature Dessert Combination. Macau Style Baked Egg Tart; Mango Cream, Sago and Pomelo Steamed Piggy Bun & Milky Egg Cream. The piggy bun was too cute to eat and it has a nice, custard filling.
WU XING is now open at Clark Marriot, Clark Freeport Zone in Pampanga. For inquiries and table reservations please contact (+63) 45 598 5000 or visit its official Facebook page Wu Xing by Clark Marriott.
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