East Ocean Palace reveals a new menu for the first time in 8 years

The new East Ocean menu was developed through rigorous and ongoing research and development among their range specialised master Chinese chefs. The culinary team, led by their seasoned head chef Ng Chi Cheong—who has been with the family’s restaurants since East Ocean's operations head Reagan See was just nine years old—travels monthly to Hong Kong in search of new ideas and emerging trends. These trips inspire everything from plating to technique, allowing the team to refine their approach continuously while remaining grounded in authenticity.

Cheong is both an innovator and a visionary, having worked his way up to become one of the country’s most respected masters of Cantonese cuisine. After honing his craft in several renowned Hong Kong restaurants, chef Ng brought his wealth of experience to the Philippines in the early 1990s. He played a pivotal role in driving the success and popularity of the first East Ocean Restaurant in Greenhills, as well as Century Seafood Restaurant in Manila.

See also: The best hangover cures and where to get them, according to top bartenders

“These dishes may be new, but they aren’t unfamiliar to our diners,” shares Edward Go, marketing head at East Ocean. “They actually started as off-menu items, available only by special request. Over time, they gained popularity through word of mouth—people kept coming back for them.” The restaurant eventually decided to give these quiet favourites a rightful place on the main menu, improving them and taking the opportunity to introduce brand-new innovations as well.

The 15 new menu items lean towards a more contemporary style in both flavour and presentation. Using the same core ingredients found in traditional Chinese cooking, the East Ocean team has applied modern techniques—whether in the way a dish is steamed, fried, or braised—to elevate the familiar. Still, the essence of each dish remains unmistakably rooted in Cantonese culinary heritage. “You’ll know it’s traditional, but you’ll also know it’s different. Our diners can sense this from the way we cook things,” Go explains.

See also: Gastronome Giving, Globe Platinum’s signature dining series, is serving meals for a higher purpose

What sets East Ocean apart is its commitment to both craft and collaboration with customers. Each department—from dim sum to roasting—is headed by different master chefs, recruited from Hong Kong, who bring decades of specialised expertise to the kitchen. While their methods remain closely guarded, they work alongside the local staff, often bridging the language barrier with a shared understanding of excellence and hands-on tutorials.

Listening to guests is a cornerstone of the restaurant’s philosophy. “Our customers travel, they dine globally, and they give us valuable feedback,” the team says. “We don’t dismiss it—we test, we taste, and if something can be improved, we make it better.” Whether feedback is glowing or critical, it is treated as insight that shapes the evolution of the kitchen. The restaurant’s founders empower their managers to engage in meaningful discussions with clients—to learn their likes and dislikes, and to offer or even create meals that show how much they listen and care.

See also: Asia’s grilling culture is deep, delicious and anything but basic

Try refined plates like chilled sea mantis with sweet, bouncy meat or a golden and crispy roast pork with a bright hoisin sauce. Dig into juicy, tender roast baby pigeon or buttery braised tiger lobster in superior sauce before feasting on sautéed red grouper with truffles. These are just a few of the tempting creations that wait for you.

Looking ahead, East Ocean plans to introduce more flexible dining options, including smaller portions for guests who wish to experience the restaurant in more intimate group sizes. Currently, even the smallest portion sizes cater to groups of six, but this may soon change.

Ultimately, the new menu isn’t just a refresh—it’s a quiet revolution. One that honours East Ocean’s legacy while embracing a new generation of tastes. And in a world where food often moves fast, East Ocean proves that patience, passion and truly listening to your diners can still lead the way.

NOW READ

Curry across the borders: how the world co-opted this beloved dish

Spicy food connoisseur? The fiery roots of Asia’s love for heat

Hua Yuan launches a refreshed menu rooted in Shanghainese cuisine