Here is one of he more famous restaurant that is known for their DIMSUM. People in hongkong would usually order one of two dishes and spend the whoel day reading the newspaper or talking and sharing stories with one another. When you see people ordering a lot of dishes. more often than not, they are not from HK.:)
Place was swamp with locals. Be ready to fall in line and wait for a table. Service was quick. Place is as clean as any chinese restaurant can get.
on the table
Radish cake cube, fried with XO sauce- 
a different taste on the usual radish cake. I love XO sauce.. the combination of Dried scallops, chilies, etc, etc.. its a wonderful sauce and to blend it with radish cake that would eventually absorb it. Yummy. It could use more sauce though:)
Congee with century egg and pork-
very good congee, the rice was soft and cooked to the brink that it would eventually melt. THe century egg was of high quality meaning the yolk was silky smooth.
Hakao-
Hongkong hakao is really a taste ot behold. Plump filling, thin and elastic wrapper that is made just right to hold the stuffing. Indeed one of my favorite chinese dish.
Cheong Fan(asado)
- rice rolls, steam to perfectio, elastic and gummy yet very delicious, the filling was overflowing to the ends was you can see, the sweet and slightly salty sauce was just perfect for the dish
Cha Xiu Bao(asado siopao)-
hot of the steamer, still smoking.. they didnt scrimp on the filling here. Sweet and salty at the same time. THe meat bit was tender and not too much fat was present.
SioMai- 
aisde from hakao, Hongkong restaurants siomai really is a world different from our siomai.. except maybe from the siomai at LiLi and Shang palace. You can taste the combination of Shrimp and pork here. And i mean SHRimp..
Lotus leaf wrapped rice
- sticky rice cooked inside the leaf itself. sanwich in between the rice layers are chopped chicken and pork. bery heavy and filling
Pan Fried Radish cake-
what makes their radish cake different from our is that the texture is smoother. and packed.
Spareribs with Chicken Feet-
i wonder why we dont make something liek this, two viands in one order so that you get to taste two kinds already. Calling all dimsum places here. the pork is very very tender. with the right amount of fat. The chicken feet was also very well cooked. not too skinny, lots of gelatinous goodness:) So friends, stop with the breakfast at Mc do.. try what the locals are eating.. eat here…:)
loaded with cheese and bacon bits. it was good, but it would have been better if it was baked more so you get a golden brown crust
humongous piece of french toast. Done the crispy way. Its two slices of bread, sandwich in between is what i think was condensed milk.. then dipped in egg and instead of just pan frying it, this one is deep fried. Served with syrup.. Yummy.
- 3 chops, cooked mediumwell(no asking here how your lamb is to be cooked, just hope and pray thats its not well done. hehe) The curry sauce was thick and creamy. THe roti was fantastic.
it was crispy on the outside and soft and chewy inside. Perfect to scoop the sauce and eat it.
ｉ ｌｏｖｅ ｈｏｗ ｔｈｅｉｒ ｓｕｓｈｉ ｒｏｌｌｓ ｌｏｏｋ． ｖｅｒｙ ｖｅｒｙ ｐｒｅｔｔｙ． Ｔｈｅ ｒｉｃｅ ｗａｓ ｐｅｒｆｅｃｔｌｙ ｃｏｏｋ， ｎｏｔ ｍｕｓｈｙ． ＴＨｅ ｉｎｇｒｅｄｉｅｎｔｓ ｔｈｅｙ ｕｓｅｄ ｗａｓ ｖｅｒｙ ｆｒｅｓｈ ａｎｄ ｔｈｅ ｃｏｍｂｉｎａｔｉｏｎｓ ａｒｅ ｄｉｆｆｅｒｅｎｔ ｆｒｏｍ ｗｈａｔ ｗｅ ａｒｅ ｕｓｅｄ ｔｏ ｈｅｒｅ．
ＴＨｅｙ ｅｖｅｎ ｈａｄ ｔｈｅ ｉｄｅａ ｔｏ ｓｔａｍｐ ｔｈｅｉｒ ｎａｍｅ ｏｎ ｔｈｅ ｔａｍａｇｏ．
－ｔｈｅ ｓｉａｏ ｌｏｎｇ ｐａｏ ｓｋｉｎ ｗａｓ ａ ｂｉｔ ｄｒｙ． ｈｏｗｅｖｅｒ ｉｎｓｉｄｅ ｗａｓ ｂｕｒｓｔｉｎｇ ｗｉｔｈ ｈｏｔ ｓｏｕｐ ａｎｄ ｄｅｌｉｃｉｏｕｓ ｍｉｎｃｅｄ ｍｅａｔ． Ｔｈｅ ｓｉｏｍａｉ ａｒｅ ｂｅｔｔｅｒ ｔｈａｎ ｔｈｅ ｓｉｏｍａｉ ｗｅ ｇｅｔ ｈｅｒｅ ｆｒｏｍ ｍｏｓｔ ｆａｓｔ ｆｏｏｄ ｊｏｉｎｔｓ ａｎｄ ｃｈｉｎｅｓｅ ｒｅｓｔａｕｒａｎｔｓ．
Ｔｈｅ ｔｏｆｕ ｗａｓ ｓｉｌｋｙ ｓｍｏｏｔｈ ａｎｄ ｔｈｅ ｄｒｅｓｓｉｎｇ ｔｈａｔ ａｃｃｏｍｐａｎｉｅｄ ｉｔ ｈａｓ ｔｈｅ ｒｉｇｈｔ ｍｉｘ ｏｆ ｓｗｅｅｔ， ｓｏｕｒ ａｎｄ ｓａｌｔｙ ｔｏｍｅｓ ｔｈａｔ ｗａｓ ｐｅｒｆｅｃｔ ｆｏｒ ｔｈｅ ｎｅｕｔｒａｌ ｔａｓｔｅ ｏｆ ｔｈｅ ｔｏｆｕ． ＴＨｅ ｃｒｕｎｃｈｙ ｎｏｏｄｌｅ ｏｎ ｔｏｐ ａｄｄｅｄ ｗａｓ ｎｉｃｅ ｔｏｕｃｈ． ＴＨｅ ｓａｌａｄ ｗａｓ ｊｕｓｔ ｏｋａｙ．
ｔｈｅ ｐａｓｔａ ｗａｓ ａｌｄｅｎｔ ａｎｄ ｌｏｔ ｏｆ ｓｅａｆｏｏｄ ｔｈａｔ ｗａｓ ｃｏｏｋｅｄ ｊｕｓｔ ｒｉｇｈｔ． ＴＨｅ ｐｉｚｚａ ｗａｓ ａｌｓｏ ｇｏｏｄ ａｎｄ ｃｈｅｅｓｙ
ｔｈｉｓ ｗａｓ ｂｅｔｔｅｒ ｔｈａｎ ｔｈｅ ｗａｔｏｎｓ ｉ ｇｅｔ ｆｒｏｍ ｒｅｓｔａｕａｎｔｓ ｈｅｒｅ ｌｉｋｅ Ｃｈｏｗｋｉｎｇ ｅｔｃ．．．
ｃｏｏｋｅｄ ｍｅｄｉｕｍ．． ｓｔｉｌｌ ｐｉｎｋｉｓｈ ｉｎ ｔｈｅ ｍｉｄｄｌｅ． ｉｔ ｗａｓ ｔｅｎｄｅｒ ａｎｄ ｔｈｅ ｗｅｌｌ ｓｅａｓｏｎｅｄ． ＴＨｅ ｇｒａｖｙ ｗａｓ ａｌｓｏ ｐｅｒｆｅｃｔ ｆｏｒ ｔｈｅ ｒｏａｓｔ
ｖｅｒｙ ｇｏｏｄ ｍａｎｇｏ ｃｒｅｐｅ， ａｎｄ ｎｉｃｅ ｓｅｌｅｃｔｉｏｎ ｏｆ ｉｃｅ ｃｒｅａｍ， ｉ ｇｏｔ ｔｈｅ ｖａｎｉｌｌａ ｏｎｌｙ ｔｈｏｕｇｈ ａｎｄ ｉｔ ｗａｓ ｄｅｎｓｅ ａｎｄ ｃｒｅａｍｙ．
i ordered the seafood cream bibimbap but this was the one served, i didnt have it changed anymore. Anyway, it was served in a traditional sotne bowl to keep the food hot and cook the egg. It has lots of seafood. the shrimps were plump and crunchy. My only rant here is that, their bibimbap then to be on the dry side, but still good.
Jane is suppose to be one of the owners of this resto, and having a dish named after the owner , i guess it really worth a try. THe pajeon as you can see here is pan fried to a delightful golden brown crisp, which i different on what we usually get in korean restaurants. It is very tasty, and i love the crunch. Problem is it tends to be oily
there was a typo in the menu, saying they serve eggplant in this dish. However, there were no eggplant see, just the usual Kakiage and tofu. Fried to crispy perfecttion. A nice appetizer
Mango with calamansi syurp. Its a mango shake with a twist indeed. A wonderful thirst quencher
another shake, very very good. light and refreshing.
a bowl of Mango goodness, served with sliced mangoes and loaded with sago. They added milk to give it the unusual creaminess that we find in ordinary mango sago that is served in other chinese restaurants. Dont forget to order this.
when you dine in this restaurant. 2 branches in the metro, one in SM mall of Asia, and another in Fort Taguig
Freshly cooked, served hot. Filling was substansial, tasted great. no fatty extenders. great with the dipping sauces
i was surpirsed by the contents of these dumplings. You can see the whole shrimp, and not the chopped shrimps we use to find in other places here. Very very good. Has this pan fried. the pork variant we had it steamed.
the noodles unlike the noodle houses we are used to, like north park, ling nam etc etc.. are fat just like a japanese udon. These noodle are of the taiwanese kind, which you can also find when you order noodles in Ersao. its chewy and very filing. Beef was very tender and the broth very flavorful.
one of the dishes that is popular in this resto. Chani.. meaning pan-fried. this dish can be a bit oily… but otherwise it was very good. It was loaded with seafood and veggies, the noodles were cooked just right.
asking what made their sandwich special. they said they smother it with cheese sauce and eggs. So we ordered it and gave it a try. it was ineed smother with cheese sauce and chopped boiled egg. Its a little “nakakasuya” an order is good for 2 persons
If ever you are in Dumaguete, you have to try this bulalo
Spaetzle is a german dish made from dough like noodles but shaped like little dumpling, some chef would just pass the dough thru a strainer with large holes to make the shape. This disih had a mild flavour, the speatzle soaking up the ham and onion flavour. It was good.
asked to be cooked medium, and it was delivered tome medium. good….The sauce was also very very good , the mashed potato was freshly made and not the powedered form. The eat was very tender and flavourful, the sauce complemented it well
this was just ordinary, nothing to brag about.
