Comments on: Dim sum bites

By: samantha odriguez

samantha odriguez — Sun, 10 Feb 2008 12:52:27 +0000

can you pls. teach me how to make shrimp hakaw and salted fish fried rice please

By: cathy b

cathy b — Thu, 27 Oct 2005 04:40:00 +0000

I have to agree with Acid – Suzhou served the best dumpling and xialongbao on this country! I am not exaggerating because I took some respondents onto it – one dumpling lover who have tasted the claimed best dumpling in Shanghai and one food pickie who is of Cantonese descent (Cantonese people are known food pickie among all ethnic groups in China! => ) and they gave their thumbs up!

I think the best tip with dimsum, hakaw for this ex, is that the skin should not be thick and chewy…it should be as light and translucent as possible (thinking of Shangrila’s dimsum – w/c btw also served the best dimsum in town but of course, a bit steep). The taste should be brought out by the filling.

For authentic and good xialongbao (or sio long pao as one anonymous poster defined), the tip is there should be the soup/sauce that would come out when you took a bite of it. A bit messy but that is how its supposed to be done =) And suzhou does this to the T.

By: Lori

Lori — Mon, 05 Sep 2005 09:23:00 +0000

Hey acid,
I really appreciate the tips. I’ll put them on my list.

By: acid

acid — Mon, 05 Sep 2005 07:03:00 +0000

i really enjoy your blogs; beng an avid chinese food devourer, here are some places for your consideration:
- su zhou- mabini, san juan… their siao long pao are ‘palaban’
- gloriamaris’ hotpot- hands down the king of hotpot
- charlie’s wanton- haig street, mandaluyong- good old chinese comfort food
- spring deer- timog avenue- hands down most underrated chinese restaurant. its owner, once you get to know him can whip you ‘out of the menu’ items that are beyond compare, especially seafood items
- emerald garden- roxas blvd. – great ulam and fried rice!

By: Lori

Lori — Wed, 18 May 2005 13:56:00 +0000

Hi Tin,
Welcome to dessertfirst! Thanks for the hakaw tip. I’ll make sure to pass by soon.

lori

By: Tin (ni Johann)

Tin (ni Johann) — Tue, 17 May 2005 22:22:00 +0000

Hi! (I’m a friend of Eric’s)
I enjoyed reading through your blog. ^_^

One of the best places for Hakaw (IMHO) is DEC along Wilson — they sell a pack of 12 for PhP150 and all you need to do is steam it. ^_^

By: Eric

Eric — Wed, 11 May 2005 03:55:00 +0000

hakaw is my personal favorite dim sum. That and the spicy chicken feet.

By: Lori

Lori — Mon, 09 May 2005 13:17:00 +0000

K-
Yeh, gotta love that hot house tea. All the better to melt away all that fat! Heheheh.

Lori

By: Lori

Lori — Mon, 09 May 2005 13:16:00 +0000

K-
That weird shadow is what you call the corner of a wooden steam basket. :p

lori

By: Anonymous

Anonymous — Mon, 09 May 2005 12:52:00 +0000

If there’s something you have to love about these teahouses, it’s the bottomless FREE house tea (hehehe). Personally, I love shrimp cheung fan (shrimp wrapped in a thin rice wrapper and served up with a sweet soy-based sauce). the HK street version is chi cheung fan (folded and chopped layers of cheung drizzled with sesame seed, a reddish savory sauce). Hmmm…second to that is sio long pao, the teeny siopao that gets served with a light vinegard and julienned ginger sauce. -K