Comments on: Dim Sum at Dragon-i

By: www.triportreats.com

www.triportreats.com — Fri, 19 Mar 2010 02:56:44 +0000

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

Travelers Atlas — Thu, 18 Mar 2010 07:04:17 +0000

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

manolo — Mon, 15 Mar 2010 15:15:37 +0000

Dioscorea -Called also yams. i cant wait to go back to Asia! had enough of the mediterenean cuisine.

By: Ken

Ken — Mon, 15 Mar 2010 03:05:21 +0000

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.

betty q. — Sun, 14 Mar 2010 22:19:59 +0000

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!

By: betty q.

betty q. — Sun, 14 Mar 2010 19:51:44 +0000

oK…Frenchadobo: have about 1 kg. pork side ribs cut into SMALL pieces…really tiny small pieces so it cooks faster. Then in a bowl, rinse and pat dry. Now add about 2 to 3 pinches baking soda if you are pressed for time. If you are not, cover the meat with cold water …just enough to cover it not SWIM!….add maybe 2 to 3 tsp. baking soda. let it sit maybe 30 minutes. Then rinse thoroughly and pat dry. In a bowl, add salt/ white pepper., about 3 tsp. cornstarch, a touch of dry sherry, a few pinches sugar, 2 twirls (ikot?) sesame oil, 2 to 3 twirls canola oil, finely minced or pounded garlic about 4 to 5 cloves, about 3 tbsp. chinese salted black beans ….not the bottled ones labeled black bean sauce …Soak the salty black beans in water….drain and coarsely chop. NO need to add light soy for the tausi is salty. …

If you want zip, cut a serrano pepper in half, remove the seeds and slice thinly. You can also add chopped scallions and garnish with red/green pepper just like picture above!

Let the mixture sit overnight. Next day, portion into tiny platito and steam for 30 mi nutes. Now, cover the top of the steamer with clean towel before putting the lid on so the water collected on the underside of the lid does not fall back on the spare ribs and dilutes the mixture and make it more watery.

By: Jim

Jim — Sun, 14 Mar 2010 03:52:43 +0000

@Jhaz. Yesterday I tried out Hai Shin Lou, on Pasay Road (towards the Waltermart end), and thought it was pretty good for dimsum. I lived in Hong Kong for around 14 years, and this is the best dimsum I’ve found in Manila so far (although I don’t seek it out often). Anyway, worth a go. Particularly good were the Sui Long Bao – full of soupy goodness.

By: Footloose

Footloose — Fri, 12 Mar 2010 14:44:50 +0000

A la carte menu for dimsum? I thought dimsum is the Chinese a la carte considering thatÂ´s how they wheel them around. We have access to great dimsum in Toronto (not to mention, Vancouver) though they can turn it yet to truly great dining experience, if they can only hire trained and domesticated staff. They all seem to be invariably wild and hostile in manners and fierce in looks.

By: tindera

tindera — Fri, 12 Mar 2010 14:02:48 +0000

jhaz, you can try eat well! they have a resto in the fort (deutsch bank building) and in connecticut street (in greenhills).

By: Jun B

Jun B — Fri, 12 Mar 2010 12:08:15 +0000

They have Dragon-I in Singapore and Penang which I have tried both but not sure if they are related to the HK Dragon-I but I do like their HK style roasted meat and duck.

In Singapore I do love Din Tai fung’s which has an open kitchen concept. Their xiao long bao (steamed pork dumplings) is very popular. Din Tai fung is part of BreadTalk group https://www.breadtalk.com/dintaifung/ and they do have branch in HK.