Resto review: the newest most publicized dimsum & seafood house is NOTHING. My #1 is still Gloria Maris (Unimart-Greenhills Branch)…as of yet.
Ash wednesday, served as non-salaried driver to Pangs & daughter Cha for her upcoming wedding’s “kutsi-kutsi”
(small-tiny-little motif things) shopping at Divisoria (bargain hunters’ paradise in mid-Manila City),
thus, opportunity to test the most touted “newest” dimsum & seafood house in one of the complexes.
My usual routine of: let them roam around while I sit by the coffee house tickling my tablet, in fact,
geared my tummy to rumble-beg for simple snack.
Really wonder why?
Instead of adhering to my craving, decided to wait for them and head on to this new site.
Okidok, they got down tired and hungry.
Ordered the “set” of dimsum which will spell whether theirs are at par-better-or best as of yet.
This “set”, in all of my trials, is the simplest to produce.
Being so, makes it easier for the cook (or the owners themselves) to “extend” the raw materials being used
to either: jack-up gross profit or cope up with increased raw mat prices.
These are my parameters.
(small-tiny-little motif things) shopping at Divisoria (bargain hunters’ paradise in mid-Manila City),
thus, opportunity to test the most touted “newest” dimsum & seafood house in one of the complexes.
My usual routine of: let them roam around while I sit by the coffee house tickling my tablet, in fact,
geared my tummy to rumble-beg for simple snack.
Really wonder why?
Instead of adhering to my craving, decided to wait for them and head on to this new site.
Okidok, they got down tired and hungry.
Ordered the “set” of dimsum which will spell whether theirs are at par-better-or best as of yet.
This “set”, in all of my trials, is the simplest to produce.
Being so, makes it easier for the cook (or the owners themselves) to “extend” the raw materials being used
to either: jack-up gross profit or cope up with increased raw mat prices.
These are my parameters.
Verdict: (left to right-clockwise)
1. Pork spareribs:
A bit bland, though tender, due to abundant broth & just little of sesame oil. Economy dictates the cook to do so.
The presence of sliced red & green bell peppers added to “looks” but never to overall feature.
Gloria Maris’ & Le Ching’s (Greenhills), still, are fine with me.
2. Beancurd roll:
Similar to eating fried vegetable “lumpia” (Filipinos’ vegetable roll). Difference, they are in beancurd sheets & sauced
with corn starch thickened broth-soy sauce-sugar blend. Veggies galore. Again, economy dictated.
Sauce had no taste at all.
Still, Gloria Maris for me. Second is: Luk Foo-Puregold Commonwealth which uses a chunk of seasoned-boiled chicken,
mushroom, julliened carrots & radish (or is it turnip?) then with similar above sauce blend but with added “pineapple
juice”.
3. My favorite SIOMAI:
We’ve been in varieties of high-end siomai making since 1998 and I know this product by heart. This is the culprit, not by
itself but by crews producing them, for the “anemic” presence of hair in my head now. Whew!
WOW, really bland. The whitish appearance of (supposedly) pork meat (were they in fact pork?) makes me conclude: this
is NOT pork meat or if it so…could be 20-40% only in that formulation served to us. Chicken MDM (Mechanically De-
boned Meat)? “Sayote”? Boiled radish? What? No pork taste in its entirety. Got to crack my brain with this.
No taste at all. A tinge of sesame oil & saltiness head up to your palate, but tapioca starch dominates the texture.
That is the very reason for that “calamansi” (Phil. lemon), soy sauce & chili garlic dip in front. Dip it babe! Get some
taste. Don’t leave it un-consumed. Many are dying of hunger. Finish it. No matter how devilishly against your will.
YES Sir will do!
Gloria Maris…still, with Le Ching (Greenhills) on second.
Compared to ours? Get down here…you decide.
4. Chicken feet:
Feet not so engorged. Very thin which is why they covered the pieces with abundant tomato sauce concoction.
Taste is normal. Bamboo per serve carrier is DIRTY. Check the pic.
Le Ching’s is better with its simple sesame oil, garlic sauce.
Economy may be the main parameter for those servings.
More so you get % discount if you engage with them in certain hours.
NOT THE POINT. YOU ARE NEW. YOU’RE INTRODUCING YOURSELF TO THE MARKET.
IT’S BUSINESS ETHICS & INSTINCT THAT YOU OFFER THE BEST
AT FIRST FEW CALCULATED ENCOUNTERS.
After the desired following, then work yourself down thereabouts
Never again. Sorry. Not worth my time & money.
BTW, for noodles, my still #1 is Luk Foo (Puregold Commonwealth).
Be it seafood or all meat, I always leave a bit for our (me & my wife’s) take home for other day’s consumption.
1. Pork spareribs:
A bit bland, though tender, due to abundant broth & just little of sesame oil. Economy dictates the cook to do so.
The presence of sliced red & green bell peppers added to “looks” but never to overall feature.
Gloria Maris’ & Le Ching’s (Greenhills), still, are fine with me.
2. Beancurd roll:
Similar to eating fried vegetable “lumpia” (Filipinos’ vegetable roll). Difference, they are in beancurd sheets & sauced
with corn starch thickened broth-soy sauce-sugar blend. Veggies galore. Again, economy dictated.
Sauce had no taste at all.
Still, Gloria Maris for me. Second is: Luk Foo-Puregold Commonwealth which uses a chunk of seasoned-boiled chicken,
mushroom, julliened carrots & radish (or is it turnip?) then with similar above sauce blend but with added “pineapple
juice”.
3. My favorite SIOMAI:
We’ve been in varieties of high-end siomai making since 1998 and I know this product by heart. This is the culprit, not by
itself but by crews producing them, for the “anemic” presence of hair in my head now. Whew!
WOW, really bland. The whitish appearance of (supposedly) pork meat (were they in fact pork?) makes me conclude: this
is NOT pork meat or if it so…could be 20-40% only in that formulation served to us. Chicken MDM (Mechanically De-
boned Meat)? “Sayote”? Boiled radish? What? No pork taste in its entirety. Got to crack my brain with this.
No taste at all. A tinge of sesame oil & saltiness head up to your palate, but tapioca starch dominates the texture.
That is the very reason for that “calamansi” (Phil. lemon), soy sauce & chili garlic dip in front. Dip it babe! Get some
taste. Don’t leave it un-consumed. Many are dying of hunger. Finish it. No matter how devilishly against your will.
YES Sir will do!
Gloria Maris…still, with Le Ching (Greenhills) on second.
Compared to ours? Get down here…you decide.
4. Chicken feet:
Feet not so engorged. Very thin which is why they covered the pieces with abundant tomato sauce concoction.
Taste is normal. Bamboo per serve carrier is DIRTY. Check the pic.
Le Ching’s is better with its simple sesame oil, garlic sauce.
Economy may be the main parameter for those servings.
More so you get % discount if you engage with them in certain hours.
NOT THE POINT. YOU ARE NEW. YOU’RE INTRODUCING YOURSELF TO THE MARKET.
IT’S BUSINESS ETHICS & INSTINCT THAT YOU OFFER THE BEST
AT FIRST FEW CALCULATED ENCOUNTERS.
After the desired following, then work yourself down thereabouts
Never again. Sorry. Not worth my time & money.
BTW, for noodles, my still #1 is Luk Foo (Puregold Commonwealth).
Be it seafood or all meat, I always leave a bit for our (me & my wife’s) take home for other day’s consumption.
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