After leaving my mother’s house yesterday, we intended to proceed to King’s Chef (Banawe Avenue, Quezon City) where, according to my brother and sister-in-law, dim sum items are at half the price from 2.00 p.m. until 5.00 p.m. To make a long story short, traffic was so very bad, it was five minutes to 5.00 o’clock by the time we reached Banawe and considering that we would still have to find the restaurant, well, there’s always a next time.
Tired and hungry, we proceeded to an old haunt, Lam Tin Tea House. Too early for dinner, we decided to order dim sum items. Dim sum is a Chinese food preparation where the food items are small and are served in small portions. Eating dim sum is yum cha (literally, drinking tea) as the mid-morning or mid-afternoon tea is traditionally accompanied by dim sum dishes. Some of the dim sum items at Lam Tin we had tried on a previous visit, we liked them and ordered them again yesterday plus a few others.
Of course, we had to have xiao long bao — soup dumplings. As with our previous experience, Lam Tin’s version of the xiao long bao practically has no soup but the filling is ultra moist and gingery. They made me miss Din Tai Fung again.
As she has been doing lately every time we go yum cha, Alex ordered Chinese chive dumplings. She used to scoff at Chinese chive dumplings, when and how she had a change of heart, I don’t exactly know.
Unlike most Chinese chive dumplings which contain so much chives that the meat is practically invisible, Lam Tin’s version had more meat than chives and I loved it.
It was also Alex who ordered the steamed pork ribs.
Sam (she volunteered to take the photos) wanted to try an unheard of dim sum item called something like King’s roll — crab sticks and broccoli wrapped in cabbage. There were large shrimps, I’m allergic so I skipped them.
Then, there was machang. If you were expecting to see something darker and triangular, you’ll have to read a previous post about machang.
The star of the meal was the bola-bola siopao. I don’t remember the last time I felt so happy about eating siopao.
Such generous and tasty filling — meat, sausage, egg… Wonderful!
The girls think it’s not real yum cha unless there’s har gao (hakaw, for Filipinos), so, naturally, we put in an order for har gao too.
There’s the cross section — real shrimps in generous proportions.
If the girls think it’s not real yum cha without har gao, I don’t think it’s real yum cha without buchi — sweet bean paste wrapped in sticky rice dough, rolled in sesame seeds and deep-fried. I’m unabashedly addicted to the stuff. Buchi is best while still hot as the sticky rice tends to get rubbery as it cools.
Lam Tin’s buchi was so very, very good although I think that Han Pao‘s is still the best I’ve had in the Philippines.
Total bill was PHP680.00 (about USD16.00).
Next time, we’ll find King’s Chef and we won’t be late for the dim sum happy hour.