By Clinton Palanca
There was a time, believe it or not, when the xiao long bao was fairly unknown outside China, and the few who tried to replicate it ended up with a forlorn, limp sac of dough bunched up around a meatball. The difference between that and this Shanghainese delicacy in all its glory is the subtle, cunning art of enclosing a mouthful of stock along with the minced pork in a wrapper that is thin yet elastic, so that it all bursts when bitten in a glorious draught of molten flavor.
Word of MouthBy Sandy Daza
Whenever there’s a new Chinese restaurant in town, there are words I long to hear associated with it: Hong Kong chef!
By PJ Enriquez
When Bellevue Hotel decided to open a fine-dining Chinese restaurant early last year, it was really so that we southerners (people living south of Makati) wouldn’t have to drive all the way to Manila for some authentic Chinese cuisine. But, according to GM Patrick Chan, one year later, it has become a destination for Chinese [...]