Tracing its roots to T. Alonzo in Binondo in 1936, Lido Cocina Tsina, home of Chinese-style Asado, has proven that staying true to one’s heritage and the qualities that have made them a well-loved institution—reasonable prices, generous servings, and consistent product quality—are key in maintaining their loyal customer base.
Through the years, with Lido growing beyond the confines of Binondo, people have been coming back to savor and enjoy their delicious menu staples dubbed as “Lido Legends”: Pugon Roasted Asado, Chami, Drunken Lechon Macau, and Shrimp Foo-Yong. Carefully prepared, these dishes easily evoke feelings of home.
“At the heart of Lido is our delicious, thoughtfully prepared dishes that people have really come to love,” says Annie Wong, Lido Cocina Tsina president. “These offerings are made using only quality ingredients, tried and tested recipes, and are MSG free.”
Yet, for the people behind Lido, they are also aware that in order to welcome a new generation of patrons, constant innovation amidst a highly-competitive dining scene is also key.
New dishes to savor
Towards this end, Lido has introduced new menu offerings that were personally developed by Annie herself. Overseeing research and development, she spent countless hours in the kitchen perfecting the recipes to each dish, conducting product testings just to get the flavors right.
Among these, sure to satisfy lovers of Chinese cuisine are Roasted Asado in Plum Glaze, Beef Brisket Curry, French Beans in XO, Radish Cake in XO, Hot Shrimp Salad and Cantonese-Style Crispy Noodles [Refer to photo: Lido New products] — all available for dine-in, take-out or delivery.
Lido Next
But the evolution of Lido does not end there. Ongoing is the updating of restaurant interiors that make them even more welcoming. Minimalist and cozy, warm tones and natural textures accentuate the refreshed look that results in a more contemporary setting.
This refreshed design took center stage during the recent grand opening of the new Lido Bacoor branch, marked by a ceremonial ribbon-cutting led by notable figures and partners. In attendance were Bacoor Councilor Rey Fabian, Councilor-Elect Jefferson Lao, Honorable DILG Assistant Secretary Florencio Bernabe, and Lido Cocina Tsina owners Annie Wong and Mark Wu, joined by Architect Peter Ong. The event underscored Lido’s continued commitment to honoring its heritage while embracing growth and modernity.
“We’re also incredibly proud to unveil Lido’s brand refresh — a thoughtful evolution that honors our heritage while embracing a modern dining experience,” Annie further says. And if you haven’t noticed, Lido has a new logo too. Featuring clean lines and stylized pagoda icon, reflects Lido’s rich heritage and its modern evolution in Chinese dining.
Still, with all these changes, Lido ensures that loyal patrons and first-time guests will feel the same sincere and heartwarming Lido hospitality that has been a restaurant hallmark for 89 years.
So what are you waiting for? Bring your family and friends to experience the next chapter in Lido Cocina Tsina’s delicious brand story.
ADVT.
This article is brought to you by Lido.
