New dishes at Luy’s Classic Tea House

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Friday, May 23, 2014

ONE of the city’s largest Chinese restaurants already offers a whopping 160 to 180 items on its menu. In continuing to bring the taste of authentic Hong Kong-style cuisine to Cebu, Luy’s Classic Tea House changes up its dishes every quarter, retaining best-selling favorites while introducing new ones.

The authentic taste is achieved by the restaurant’s in-house chefs from Hong Kong.

Executive chef Lao Way Chung focuses on the a la carte items and main courses, while chef Lee Kwai Keung’s specialty is the dim sum. Luy’s also offers live seafood, such as crabs, prawns, lobsters, sea mantis, shell fish, stone fish, lapu-Lapu and more.


Named for proprietor and general manager Philip Luy, the restaurant is called so because it was only supposed to be a small tea house following the Hong Kong concept of serving only tea, dim sum, noodles and congee. To meet public demand, though, the establishment was expanded.

Luy’s is frequented by families and large groups, thanks to large serving portions at reasonable prices. The main restaurant space can accommodate up to 200 people. Two new VIP rooms can fit 50 people each for a party or special occasion, while two smaller function rooms good for 12 persons each are popular for smaller groups or business meetings.

Luy’s Classic Tea House is located in APM Square, North Reclamation Area. It is open from 10 a.m. to 10 p.m., 365 days a year including holidays.

Published in the Sun.Star Cebu newspaper on May 24, 2014.


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