Comments on: Dim Sum at Dragon-i http://www.marketmanila.com/archives/dim-sum A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 00:48:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: www.triportreats.com http://www.marketmanila.com/archives/dim-sum/comment-page-1#comment-238851 www.triportreats.com Fri, 19 Mar 2010 02:56:44 +0000 http://www.marketmanila.com/?p=10902#comment-238851 I go to Dragon-I a lot, but for clubbing purposes! That's where all the expats hang out and have nights out. I never knew they had decent food, let alone dimsum. Now I think I'll just party til noon there then hit up the dim sum carts. Food looks amazing! I go to Dragon-I a lot, but for clubbing purposes! That’s where all the expats hang out and have nights out. I never knew they had decent food, let alone dimsum. Now I think I’ll just party til noon there then hit up the dim sum carts. Food looks amazing!

]]> By: Travelers Atlas http://www.marketmanila.com/archives/dim-sum/comment-page-1#comment-238762 Travelers Atlas Thu, 18 Mar 2010 07:04:17 +0000 http://www.marketmanila.com/?p=10902#comment-238762 Aside from Eat Well, good dimsum can also be found in Manila in Suzchou (they have branches in Promenade Ghills, near Wilson St San Juan and in Manila). Both Eat Well and Suzhou serve good xiao long bao. For those who like Hai Shin Lou, Fu in Serendra is by the same owner. Aside from Eat Well, good dimsum can also be found in Manila in Suzchou (they have branches in Promenade Ghills, near Wilson St San Juan and in Manila). Both Eat Well and Suzhou serve good xiao long bao.

For those who like Hai Shin Lou, Fu in Serendra is by the same owner.

]]> By: manolo http://www.marketmanila.com/archives/dim-sum/comment-page-1#comment-238459 manolo Mon, 15 Mar 2010 15:15:37 +0000 http://www.marketmanila.com/?p=10902#comment-238459 Dioscorea -Called also yams. i cant wait to go back to Asia! had enough of the mediterenean cuisine. Dioscorea -Called also yams. i cant wait to go back to Asia! had enough of the mediterenean cuisine.

]]> By: Ken http://www.marketmanila.com/archives/dim-sum/comment-page-1#comment-238365 Ken Mon, 15 Mar 2010 03:05:21 +0000 http://www.marketmanila.com/?p=10902#comment-238365 I found yummy dim sum at Salcedo Park Saturday Market that is made by a Hong Kong Chef which named Cantonese Home Kitchen (CHK), a place that you found NO MSG, Organic and Vegetarian Dim Sum too. The best is, you can taste the fresh from each bit. I found yummy dim sum at Salcedo Park Saturday Market that is made by a Hong Kong Chef which named Cantonese Home Kitchen (CHK), a place that you found NO MSG, Organic and Vegetarian Dim Sum too. The best is, you can taste the fresh from each bit.

]]> By: betty q. http://www.marketmanila.com/archives/dim-sum/comment-page-1#comment-238322 betty q. Sun, 14 Mar 2010 22:19:59 +0000 http://www.marketmanila.com/?p=10902#comment-238322 Sorry...Frenchadobo: I forgot, if you have those chicken broth powder, add about a pinch or two. Then if you have the bottled 5 spice powder( which is used for Taiwanese salt and pepper chicken nuggets), add about 1 tsp. of it. If you don't have that, just add a pinch of 5 spice together with the chicken broth powder and some white pepper. Enjoy! Oh... I am a "tancha" person when I cook! You can also use those really sliced thin beef shortribs like the ones they use for Kalbi ribs. Have your butcher slice it across the bone really, really thin....like 2 mm. Also, add some coarsely ground blackpepper and the same marinade.For beef, I add about 1 to 2 tsp. Chee Hou Sauce. ...slice some Vidalia onions and make a bed on a platito before resting the beef short ribs on it aand steam away! Sorry…Frenchadobo: I forgot, if you have those chicken broth powder, add about a pinch or two. Then if you have the bottled 5 spice powder( which is used for Taiwanese salt and pepper chicken nuggets), add about 1 tsp. of it. If you don’t have that, just add a pinch of 5 spice together with the chicken broth powder and some white pepper.

Enjoy! Oh… I am a “tancha” person when I cook!

You can also use those really sliced thin beef shortribs like the ones they use for Kalbi ribs. Have your butcher slice it across the bone really, really thin….like 2 mm. Also, add some coarsely ground blackpepper and the same marinade.For beef, I add about 1 to 2 tsp. Chee Hou Sauce. …slice some Vidalia onions and make a bed on a platito before resting the beef short ribs on it aand steam away!

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