Last week, we had the perfect time to bond over a feast of new Chinese goodies at Zhong-nanhai Chinese Bistro at Greenbelt 2, Makati City. It was typical of the occa-sions when we gather around the dinner table to bond, to celebrate joint birthdays, or to try something new.
There, we all tried ZNH’s new dishes: Xiao Long Pao Soup Dumpling; Michael Rollover; Pan-fried Polunchay Oyster Cake; ZNH Roast Duck; Minced Ga-roupa Fillet with Cilantro Soup; Shanghainese Tong Po Pork with Steamed Chinese Bun; Braised Shrimp with Basil in Rice Wine; Silver Pomfret with Black Beans; Steamed Deep-Sea Red Crab with Vermicelli; Baked Seafood Pineapple Rice; Mango Sago on Almond Jelly with Pomelo; and Almond Cream with Sesame Dumpling.
ZNH’s Arnold Co says the new ad-ditions reflect improved versions of some of the restaurant’s popular dishes (like the Xiao Long Pao Soup Dumpling, and Michael Rollover), as well as specials that got raves during their monthly promos. Some items are being offered for the first time after finding suppliers for the needed ingredients.
Co says that, while many diners still look for classic Chinese dishes, they are also adventurous enough to try new ones. Many diners also look for more seafood and vegetarian dishes.
"What diners look for is good food in general," he adds.
Here’s the staff’s verdict on the new dishes.
Lifestyle editor Millet Mananquil: The Pan-fried Polunchay Oyster Cake is perfect for someone like me who eats only veggies and seafoods. It reminds me of the time when my gourmet colleagues and I used to go to Chinatown in between presswork to treat ourselves to the best in Chinese food. ZNH’s Oyster Cake is crispier and even tastier than the Chinatown version, which is actually a bit soggy. The spinach in between the yummy oysters is just perfect. I also like the Michael Rollover and the Onion Pie, two main reasons why I keep going back to ZHN. These two dishes are real treats for vegetarians.
Assistant editor Tanya Lara: Whatever way you cook shrimps – steamed, boiled, fried, roasted – I’ll eat them. ZNH’s Braised Shrimp is probably not the first thing most people associate with the word "mouthwatering," but for me, it is. The shrimps are tender but not overcooked, steeped in reduced rice wine and a hint of basil that stays in the mouth. They are perfect with steamed rice or plain noodles. The shrimps are half-peeled, which could be a problem if you’re too lazy or don’t want to get your hands dirty or send your chopsticks flying across the table. Perhaps ZNH could do the peeling all the way instead. Don’t ever underestimate the appeal of naked, fat shrimps.
Assistant editor Therese Jamora-Garceau: ZNH is the only Chinese resto I know that has Xiao Long Pao Soup Dumpling, and I will always seek them out because of it. Great concept, to have soup in the dumpling, yet it’s so good I don’t consider it gimmicky. In the Minced Garoupa Fillet with Cilantro Soup, the cilantro doesn’t overpower the subtle flavor of the fish, which is great. Also, I like the bird’s nest consistency of the soup. The Mango Sago on Almond Jelly with Pomelo is a great twist on this dessert staple in Chinese restaurants, which has gotten boring and ubiquitous. This merges my two fave Chinese desserts in one, and the pomelo bits give it added flavor, texture and bite. Brilliant.
Sub-editor Joseph Cortes: I have always liked the Michael Rollover because of the contrast between the soft rice noodle wrapper outside and the crunchy lumpia wrapper inside. The savory filling of radish and mushrooms makes it a winner. The Minced Garoupa Fillet with Cilantro Soup has the fresh smell of kinchay, which might turn off some people. But when taken lukewarm, it goes down quite easily like everybody’s comfort food, lugaw.
Sub-editor Kathy Moran: I liked the Onion Pie because although it was fried, it was not greasy. But my favorite was the Michael Rollover because it was steamed and is a good and healthy veggie option.
Staffwriter Lynette Corporal: I liked the Michael Rollover for its crunchy texture. It has an element of surprise, a pleasant twist, to the usual radish cake. It’s the same thing with the crunch of the crusty Oyster Cake. This one goes so well with black vinegar and hoisin sauce. And I loved the almond jelly dessert, especially the pomelo surprise. By the way, the restaurant has a very good tea selection.
Writer Rommel Lara: My favorite is the ZNH Roast Duck. Most people avoid eating duck because they think it is too tough or that it has no flavor, just fat. But it’s hard to resist the ZNH Roast Duck, which is moist and extremely tasty with a potent sauce.
Writer Scott Garceau: The Pan-fried Polunchay Oyster Cake was crunchy, yet the oyster was soft and subtle: well prepared and delicious.
Writer Ana Kalaw: I would go back even just for the dessert, particularly the sesame paste dumpling (buchi) in almond milk. Almost the size of a lychee fruit, the dumpling is best taken into your mouth as a whole. This way you experience how it melts (or possibly explodes) on your tongue in a melee of tastes: sweet, gooey, nutty, salty. Drink the almond milk when you’ve barely swallowed the sesame paste to liven up the taste a little bit more.
Writer Bea Ledesma: While I had always considered vegetarian fare to be a quaintly bland affair – except for Indian food, it normally involves blanched vegetables and faux meat – the Michael Rollover at ZNH surprised me. Flavorful and meaty –minus the meat –it had heft, which most veggie dishes don’t have. And the crisp wrapping contrasted well with the light thin rice noodle wrap. All in all, a great dish that’s light where it’s right.
Writer Becca Rodriguez: If you’re a crustacean fanatic, you’ll surely love the Steamed Deep-Sea Red Crab with Vermicelli. The spicy vermicelli noodles seasoned with herbs and spices complemented the steamed crab so well. Oh, what a treat! I love the Shanghainese Tong Po Pork with steamed Chinese bun. The pork was so tender and the sauce was just absolutely divine. Everything was just perfect!
Artist Rey Rivera: I liked the Xiao Long Pao Soup Dumpling best. I liked the idea of having soup inside the dumplings. I’m still wondering how they got the soup inside the dumpling.
Artist Boy Suerte: It’s a toss between the Michael Rollover and the Pan-Fried Polunchay Oyster Cake. I like how both dishes are crunchy to the bite.