With the growing need for an upscale Chinese dining in northern area of Metro Manila, Seda Vertis North in Quezon City gave a taste of its upcoming specialty restaurant to be helmed by its new executive Chinese chef Hann Furn Chen
In a cosy East-Meets-West dinner collaborated on by Seda Verts North’s executive chef Kerpatrik Boiser and executive Chinese chef Hann Furn Chen, the braised seafood soup with pastry puff, wok-fried lobster with chilli sauce, and golden chinese buns were exciting portents of things to come. Just as the homegrown Seda brand by Ayala Land has earned its rightful place alongside global hospitality names in many key business districts of the country, the five-star Seda Vertis North intends to be recognised as another key destination for a multi-course lauriat serving as the centrepiece for a wedding, corporate or social event, according to Seda Vertis North’s director of sales and marketing Cinty Yniguez, the evening’s host.
“Moreover, exceptional Chinese cuisine is best enjoyed in the contemporary but welcoming setting of Seda Vertis North,” she observes.
The seafood soup made of prawns, scallop, sea cucumber, and fish maw or the air bladder—a certified Chinese delicacy—was clear evidence that it had every right to aspire for this honour. The aromatic broth was a delightful balance of flavours but had none of the expected sharksfin. Yniguez explained that Seda supports the environment by avoiding ingredients that may endanger a species such as sharksfin.