Red Lotus BGC: Dragon Potions and Sichuan Flavors

A dinner of Sichuan Sour and Shanghai Spritz becomes a night of wild print-industry tales, at a resto-bar built for lowering your defenses.

It was supposed to be an evening centered on Chinese cuisine and craft cocktails enjoyed in a cozy, contemporary setting. It turned into a night not just brimming with Sichuan Sour and Shanghai Spritz but also of intoxicating exchange of wild tales from the print industry, a veritable multiverse of madness and mini mayhem.

This is the magic of a great resto-bar: it provides more than just a space to indulge in food and drinks; it invites patrons to lower their defenses and weave an evening filled with unexpectedly indelible moments. To eat, drink, perchance to remember it all in the morning.

A wooden table spread filled with various Chinese dim sum dishes, including xiao long bao in bamboo steamers, pork siomai, and dumplings with dipping sauces — Dim sum delights

Such is a great reason for being of something like Red Lotus by The Bistro Group — a younger, more adventurous sibling to Modern Shanghai — now open at One Bonifacio High Street.

Two Red Lotus dishes on a dark table: a crisp-skinned roast duck and shrimp in golden salted-egg-yolk sauce — Red Lotus’ roast duck and shrimp with golden egg yolk

Check out how the interiors of Red Lotus are described: Red Lotus takes its aesthetic cue from updated traditional Chinese elements, with standout features like arched portals and intricate patterns. The restaurant’s centerpiece, however, is its striking ceiling. Crafted from varying wooden structures that cascade from the soffit, the design mirrors the contemporary skyline of Shanghai. These wood forms are strategically separated, allowing beams of light to filter through, symbolizing the Huangpu River — the central artery of Shanghai. As guests move deeper into the restaurant from the brightly lit entrance, the interior gradually dims, transitioning to darker tones. This shift in ambiance reflects Shanghai’s own daily metamorphosis from a vibrant daytime metropolis to a nocturnal urban oasis.

A contemporary bar counter inside Red Lotus restaurant featuring traditional Chinese red lattice patterns, a golden back bar shelf stocked with bottles, and dark wooden block ceiling structures — The Red Lotus is Modern Shanghai’s younger, more adventurous sibling.

You can’t eat architecture, which goes without saying. However, the design of an interior is key to drawing people in, enticing them to linger and luxuriate within a space. In the case of Red Lotus, the right setting encourages guests to spend hours just vibing away to tunes spun by a DJ (on Fridays and Saturdays from 7:30 to 10:30 p.m.) and enjoying the menu offerings.

And the Chinese dishes are as contemporized as the interiors, with staples such as the roast duck, glazed pork, and xiao long bao transformed into something exciting and new.

For us, the must-tries are the Crispy String Beans with tartar sauce and sriracha (similar to dynamite but less explosive and hell of a lot healthier); the Asian Soy Garlic Wings (great with Japanese or American beer, great with Red Lotus or Dynasty fried rice, great with everything); and the Cuapao Pork Belly Roll (one or two rolls will fill you up and get you ready for a glass or three of Dragon’s Potion).

The Bistro Group’s Lisa Ronquillo-Along, chief marketing officer, and Divine Peralta, director of operations, stress how Red Lotus is an upscale spin-off of Modern Shanghai (half of Red Lotus’ menu comes from its more traditional sibling) and is geared towards the younger set.

Six colorful craft cocktails at Red Lotus restaurant, including a tall bright purple dragon fruit drink, a turquoise spritz, and a tea-infused cocktail served in a porcelain cup — Travel by cocktail from Shanghai (Spritz) to Sichuan (Sour).

“This is very fitting for the BGC crowd,” says Lisa. She adds how this Bistro Group original restaurant concept is close to their hearts. “We always leverage the strength of the name of Bistro whenever we come up with new brands, especially homegrown and local. There are elements that are expected. Because it’s a Bistro restaurant, it has to have this level of service and the food is expected to be delicious. So, we make sure all those elements are present.”

For Lisa, promoting an original Bistro concept is relatively easy, since their guests are already familiar with Bistro mainstays such as TGI Fridays and Buffalo Wild Wings. A sort of culinary ecosystem is already in place. She shares, “And our guests are always receptive to trying new things.”

Divine shares, “And people go here for the roast duck — our signature duck with our secret recipe. It is a staple in Chinese restaurants, but ours comes with a modern twist. My favorite dishes here are the spareribs and the wings.”

What is her vision for Red Lotus? Maybe follow in the footsteps of its big sister, Modern Shanghai, which currently has 25 branches and counting.

“Why not?” Divine answers. What Divine and Lisa love about Red Lotus is its diversely enticing offerings and wide appeal to both diners and bar habitués.

And the possibilities — just like the lotus in Chinese culture that symbolizes growth and continuous unfolding — are endless.

The 123-seater Red Lotus by Modern Shanghai is on the 3rd Level, One Bonifacio High Street, 28th St. corner 5th Ave., Bonifacio Global City, Taguig City. Follow @RedLotusph on social media. For restaurant concepts and more information about The Bistro Group, visit www.bistro.com.ph/.