Dim sum Delights

CEBU, Philippines - Dim sum fares are palate pleasers, so much so that we consider these as the main course rather than originally as appetizers. They come in small servings and mostly in threes yet they satiate us like a buffet spread.   

So, for the love of siew mai, Shangri-La's Mactan Resort & Spa is offering dim sum specials daily for lunch and dinner at the Tea of Spring to cater to a huge community of Chinese cuisine devotees. Guest chef, 30-year-old Chef Duan Lu Ming of China World Summit Wing in Beijing whipped up a special menu with 16 choices of the classics given modern twists in terms of taste and food presentation.

The crispy prawn dumplings tickle the buds with truffle oil, as well as the chicken and shrimp siew mai that breaks out from the traditional pork and shrimp team-up. The squid dumpling is refreshing with a black wrapper as a result of the use of squid ink. Duan also played with mangoes in his fried pork seafood dumpling as mixed in the salsa, as well as incorporate this tropical fruit in his seafood roll. Other Cantonese options in the special menu include steamed seafood dumpling, pan fried pork chive dumplings, prawn dumpling, Shanghai xiao long pao, vegetable dumplings and Hong Kong-style pan-fried turnip cake.    

Chef Duan's dim sum specials will be served until the 14th of August, 2011 however, Tea of Spring will include the best sellers in their regular menu to continue spreading the love for these dim sum delights. (FREEMAN)