To me, Chinese cuisine still offers the widest variety of dishes. It is fascinating how creative modern and traditional chefs are with their ideas. I have been to Hong Kong many times, and to me, it is a foodie paradise—if you know where to go. But many have told me that other parts of China are now just as interesting and fascinating.
Many restaurants in Manila have arrived with quality close to that of Hong Kong. Xiu, East Ocean, Summer Palace in Shangri-La, Hai Shin Lou, and a few others stand out.
Every time I dine at a good Chinese restaurant, there are two dishes I must order. They are, of course, my favorites—dim sum chicken feet and sweet and sour pork. These two dishes determine whether the rest of the meal will be winners. To that list, I have recently added simple fried chicken wings. If these three are good, their Yang Chow or salted fish fried rice will surely be good. And when I say good, I mean Hong Kong standards.
I live near U.P. Town in Katipunan. To us residents nearby, this is our Disneyland. I get my massage here, buy my meds, shop, dine—everything you can possibly imagine. I have been to most of the restaurants here, too. The ones I frequent are Chili’s, Cibo, Pancake House, Pho Hoa, and a few others. Recently, I added Tuan Tuan to my list. I understand the owners are the same people behind Lugang, a restaurant that serves many winning dishes.
Lately, wherever I have meetings, this has become my restaurant of choice. To me, they have the best baked pork buns—pillow-soft, sweet, and filled with delicious, lean pork char siu. A must-try. Their chicken wings are very simple, crispy, and delicious. We had the fried spare ribs, which were also a winner. There was a tofu dish coated in a sweet sauce that you wrap in lettuce—that too was a winner. I hate it when the lettuce wrap is wet. They should run these through a salad spinner. The sweet and sour pork, of course, is a must. The Yang Chow fried rice was the best. I could eat it as is, with no ulam. The beef wonton noodle soup was good, but there was a bit too much oil on top that could burn your tongue. Some restaurants, after boiling the broth, refrigerate the liquid so the fat solidifies on top and can be removed. Good, but I think it needs improvement.
Every time I come here, these are my staples. I try not to go too often so I don’t get tired of it, so I shift from Cibo to Chili’s to here. Tuan Tuan has branches all over. I go to the one in U.P. Town Center. You must check them out. Happy eating!
