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Best Dimsum


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#21 Juan1

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Posted 28 January 2009 - 06:07 PM

Thanks for the info.

Yes they have in Morato and Del Monte before but it closed down already. But the taste of their Dimsum is much better in T. Mapua.

Agree, on Emperor in Wilson. Steam upon order kaya you have to wait.

Though haven't tried Golden Pavillion in Heritage. Anybody knows where Suzhou Dimsum is aside from the one in Malate??? The one in Retiro is closed already.

There's also a chinese resto beside Burger King in Quezon ave. Lucky Garden seafood restaurant Kanlaon st near corner QA. They also steam their dimsum upon order. @65 per order. Ok ang Siomai nila.

#22 gentleLOVER

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Posted 28 January 2009 - 08:43 PM

Thanks for the info.

Yes they have in Morato and Del Monte before but it closed down already. But the taste of their Dimsum is much better in T. Mapua.

Agree, on Emperor in Wilson. Steam upon order kaya you have to wait.

Though haven't tried Golden Pavillion in Heritage. Anybody knows where Suzhou Dimsum is aside from the one in Malate??? The one in Retiro is closed already.

There's also a chinese resto beside Burger King in Quezon ave. Lucky Garden seafood restaurant Kanlaon st near corner QA. They also steam their dimsum upon order. @65 per order. Ok ang Siomai nila.



Suzhou dimsum has branches in Greenhills Promenade, Robinson's Otis, Masangkay St. and Gandara St. in Binondo

#23 HKman

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Posted 28 January 2009 - 11:23 PM

Suzhou dimsum has branches in Greenhills Promenade, Robinson's Otis, Masangkay St. and Gandara St. in Binondo


Suzhou also has branches at A. Mabini in between Shaw and Wilson and in the Retiro/Banawe area of QC

#24 Sheepshop

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Posted 31 January 2009 - 12:40 AM

Check Paotsin. Dimsums are ok.

#25 HKman

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Posted 31 January 2009 - 07:49 AM

Check Paotsin. Dimsums are ok.


Where is this located? Thank You

#26 111222333444555

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Posted 02 February 2009 - 03:27 PM

Best Dimsum i tried so far is from Wan Chai located at Benavidez Street, Binondo.

Starting at 9pm dimsums are discounted ^_^

I have a review here have a look.

http
://manilafoodfinds.blogspot.com/2008/0...c-chinese.html


#27 Spanatic

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Posted 02 February 2009 - 04:17 PM

Best Dimsum i tried so far is from Wan Chai located at Benavidez Street, Binondo.

Starting at 9pm dimsums are discounted ^_^

I have a review here have a look.

http
://manilafoodfinds.blogspot.com/2008/0...c-chinese.html


There is also a Wan Chai resto in T. Morato. Congressional and Meralco av. (Im not too sure if the last one is the right street name though.)

#28 alex1955

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Posted 07 February 2009 - 09:09 AM

Shang Palace at Makati Shangri-La Hotel

#29 86bangher

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Posted 07 February 2009 - 06:59 PM

Are you crazy? Ang daming masarap na authentic dimsum sa Quezon City at sa Greenhills.


If selections, varieties ,authenticity & freshness are criterias...there are no better choices of DimSum houses but Binondo-Chinatown area.

At Ongpin street, starts from old Anson emporium corner of Salazar going up to T. Mapua. Traversely, whole stretch of Benavidez from corner of Salazar up to Soler. Resto-hop for a whole 30days & i bet, you still will never finish all the Dimsum varieties those resto serve over there. Cheap, varietal and AFAIC... authentic!

#30 profitable

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Posted 08 February 2009 - 12:53 AM

Shang Palace has a promotional eat all you can Dimsum festival..for 900++ per pax but only for Saturday, Sunday and Monday lunch only..

#31 lotchielotch

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Posted 08 February 2009 - 07:53 AM

try mo yung hakaw sa hap chan along west ave. so fine, probably the best hakaw i'v tasted so far.. and i love hakaw. haha though ok din hakaw sa luk yuen. another is a eatery in a.maceda along sampaloc. its rolly's i think. the kikiam there is way better than ay other kikiam. left side when you're heading towards maria clara, near the corner of laong - laan or dapitan. the chicken feet is also sumthin else, napalambot nila na parang bulak yun buset na chicken feet. nakaka pag isip tuloy pano ginagawa yun. hehe

#32 remoteworld

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Posted 08 February 2009 - 05:58 PM

try the dimsum in david's tea house

dimsums of david's teahouse vary in taste widely depending the branch. i wonder how can they ensure quality uniformity? chicken feet in their tmorato circle tastes much better than in their ermita's. they're much less redder too.

#33 86bangher

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Posted 09 February 2009 - 01:41 AM

Shang Palace has a promotional eat all you can Dimsum festival..for 900++ per pax but only for Saturday, Sunday and Monday lunch only..


Whoa... for P900-, you can possibly fed 5 gluton-size people in any of the dimsum place in Chinatown. Say... the only thing different between Shang's & TsimTsaShui (at Benavidez in Chinatown) are the sites' decor & servers' uniform. As for menu listings, not much apart.

#34 86bangher

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Posted 09 February 2009 - 01:50 AM

dimsums of david's teahouse vary ...wonder how can they ensure quality uniformity?...


That's the problem with Chinese cuisines in Philippines, same goes with Filipino dishes too. Locally, it rely much on chef's expertise & their individual style. In Taiwan/SG/HKG, uniformity of quality are much better. Coz major Dimsum chains had their own central commissary with mechanized packing for RTC (ready-to-cook) ingredients... and fast-frozen. Except for so-called 'hand-pulled noodles or pic-4-cooking seafoods, most Dimsum items can be batched prepared on modern kitchen system.

#35 86bangher

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Posted 09 February 2009 - 01:58 AM

At T. MOrato - QC, does anyone ever tried YamCha? I recommend trying their dimsum there. They also got daily Chinese cuisine buffet at lunch and dinner time (better go early)... noted for very reasonable buffet pricing and good quality (e.g. 3Klgs+ Whole Steamed Lapu-Lapu in Lite Sauce) menu!

#36 ATONG ANG

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Posted 16 February 2009 - 01:07 AM

That's the problem with Chinese cuisines in Philippines, same goes with Filipino dishes too. Locally, it rely much on chef's expertise & their individual style. In Taiwan/SG/HKG, uniformity of quality are much better. Coz major Dimsum chains had their own central commissary with mechanized packing for RTC (ready-to-cook) ingredients... and fast-frozen. Except for so-called 'hand-pulled noodles or pic-4-cooking seafoods, most Dimsum items can be batched prepared on modern kitchen system.

many machines like rheon encrusting machines are now being used to fill varying doughs with your choice of mulitple fillings making them easier to achieve uniformity in making dimsum. locally, i think tasty uses automated dumpling filing machine. others have yet to follow suit but cost hinders. a taiwan-reconditioned japanese rheon machine alone will cost 3-5 million pesos. just google rheon or encrusting machine.

#37 86bangher

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Posted 17 February 2009 - 03:09 AM

... a taiwan-reconditioned japanese rheon machine alone will cost 3-5 million pesos....


Hmm... why buy a Japanese Rheon machines reconditioned by Taiwanese... when you can buy a Taiwan-made reconditioned Rheon machines instead and have it for 40~50% less against a reconditioned Japanese rig huh?

Taiwan has been producing mechanized food packaging systems for more than one & a half decades, their machineries were as good as Japanese & even Swedish models. Check this uri out~ http://www.hmfood.com

An example is Swedish Tetra system of which a couple of Taiwanese had revers-engineered for the past 10 years and being sold abroad for almost half the price of Tetra-Laval AB unit. Taiwan's biggest food packager/producer-exporter ~ President Corp., had been using them since 2002. Am not pulling a fast one on that.

My point is... there's not much difference in quality & reliability between Taiwanese & Japanese machineries in this specialized field now a days. The only thing Japanese had in advances are those in nano-techs & fuzzy-logics. But that gap is closing fast too. It does not cost you an arm & a leg if you knew the sourcing tricks in product-substitution maze. Right?

#38 86bangher

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Posted 17 February 2009 - 04:13 AM

...locally, i think tasty uses automated dumpling filing machine. others have yet to follow suit but cost hinders...


If it's about hindering cost of machines... i fully disagree with that. IMHO, 1 major cost hindered such innovation locally is - electricity's cost! RP has the highest power cost structure in the Asia region, even higher than Japan's. In 2004 i've was commissioned to do a textile industry costs' comparison between RP & PRC (by a local major exporter) and you won't believe the results... PRC's power (electricity cost) is only one-eight of RP's.

Machine maintenance costs were controllable & machinery costs are constant and highly depreciable for tax advantages, hence considered predictable The culprit is local electricity or power source.

A 2nd cost problem is market cost. How big does a dumpling market RP got? Assuming that Tasty does operate such machines, aside from producing for local sales i do hope that they also export it. Because if they don't, they won't survive on this local market percentage of dumpling eaters. If you can't cover up fast on your ROI on those machines due to a miniscule local market that only follow fads instead of being a daily necessity... then you have to look beyond your current market. Right?

One other major factor that bred poor competitiveness on local food producers is low labor cost. Instead of investing on production innovations, most just rely on low cost labour to do the job cost it's cheaper than running on machines. Another major disincentives is production site. Due to perceived limited market on specialties... no one ever thought of relocating to rural areas wherein production inputs are even lower aside from logistic problems and economies of scale.

In the case of bread/pastries, that's a different area. The economy of scale exist because locals ate a lot of bread. Gardenia of SG did very well and took the market by storm. Previous to Gardenia, nobody in the bread-making business ever thought of scaling big with nationwide marketing (not even SMC ever thought of producing bread on scale). It needs a foreign firm like Gardenia to spot that niche and look what is happening now in that food category.... everyone is playing catch up. Gardenia of SG got innovations, locals don't! Gardenia locate its site on ecozone to avail of taxes & subsidised power cost, locals don't. Gardenia started nationwide distributions, does Goldilocks (the one who got scale & history enough) ever thought of it in such way?

RP produced a lot of culinary graduates (and very profitable one for such curriculum ) for the past 3 years or more... but does any elite universities offer courses in food packaging designs & specialized machinery engineering?

May i ask... Laing, the Bicol specialty that was so easy for batch production. Except for a handfull of producers producing it in cans, no one produced it in microwaveable MREs for convenience's sake or export. See? If the Thais can reduced tamarinds into bit-size bon-bons with long shelf life, why does Filipino don't?

#39 potanaman

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Posted 17 February 2009 - 04:21 AM

definitely kowloon

#40 potanaman

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Posted 17 February 2009 - 04:25 AM

definitely kowloon




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