The guard welcomed us with a smile and endorsed us to the receptionist, who guided us to our seat. The staffs are friendly, approachable, and attentive to our needs. We have a hard time in ordering what to eat for there are a lot of food choices in the menu from rice, noodles, Dimsum, dessert and etc. Good thing that the waiter explained the dishes that was unfamiliar to us and endorsed to try their best seller dishes per category. The food was served ala minute and still smoky hot. Overall their service is exemplary for they made sure that our dining experience will be memorable one that goes along with great food, comfortable ambiance, and quality service.
The serving size is good for family type with prices ranging from Php18-10,800. The prices per category are the following: Roast and Soy Specialties ranges from Php200 to 1,700, Congee Dishes from Php50 to 150, Noodles in Soup from Php120 to 240, Rice Toppings from Php120 to 180, Hong Kong Style Dimsum from Php75 to 85, Abalone from Php700 to 10,800, Sharks fin from Php1,000 to 1,500, Prawn and Shrimp from Php100-650, Beef Dishes from Php300 to 350, Chicken, Pigeon and Duck from Php320 to 660, Beancurd dishes from Php240-320, Sizzling Plates Dishes from 340 to 420, Rice Dishes from Php40-600, Beverages from Php35-100, and Sweet Desserts from Php18-250. The menu is quite pricy but it is worth the experience.
Bird’s Nest Soup with Quail Eggs is slightly sour and the texture is chewy like jellyfish yet still has a crunchy part. My Aunt told me that bird’s nest is good for the health specially a cure for cough. The Steamed Pork Siomai consists of more lean meat than fat unlike other Siomai establishment that compose of almost 80% fat and 20% meat. Steamed Hakaw is bland in flavor but it complements with the condiments. One of my favorite Dimsum is the Steamed Xiao Long Bao; it is served underneath with a rondelle carrot to avoid sticking on the bamboo steamer; the soup inside is rich in flavor and the meat is perfectly cooked. After eating fried foods, it is a practice to drink jasmine tea that gives a refreshing feeling. Pork Sze Chuan Style is not that spicy as I expected it to be for Sze chuan cuisine is known for spicy foods. The Yang Chao fried rice has a good balance of colors of green, yellow and red that it stimulates my appetite. Ma Po To Fu has a soft tofu top with ground pork. Fried Frog Legs is the most interesting of all the dishes; they achieve the perfect texture of crunchy outside, soft inside and flavor wise. Sweet and sour fish is really good that there is a balance of taste and the fish is not overcooked. I like the lemony taste of the Lemon Chicken and the sauce is proportion to the protein. For the dessert, we have Fresh Mango Shake with Sago; I think they didn’t save on ingredients for we can taste the fresh mangoes strongly and it is not too sweet.
I recommend the restaurant’s cleanliness for we saw the chinaware is sanitized well, the staffs are neatly presentable, the table cloths and seat covers are free from dirt, and the comfort room is also clean.