“Tuan Tuan” is Chinese for “round and round.” Another meaning is “getting things together.”
Tuan Tuan restaurant at the SM Megamall Fashion Hall fulfills the second meaning of the term. It serves Hong Kong comfort-food specialties and brings diners together.
Served under one roof are Mui Garden’s famed Curry, Deer Garden’s renowned Halibut Noodle Soup, and Tuan Tuan’s very own signature dishes—Snow Buns, Hong Kong Congee, Macanese fare and authentic tea preparations.
Mui Garden and Deer Garden are Canada-based restaurants owned by chef Gordon Mui. Filipino restaurateur Peter Chua, the man behind Lugang Cafe, has brought the two establishments to the Philippines and brought them under the Tuan Tuan roof.
Katrina Chua, Peter’s daughter who’s in charge of Tuan Tuan, said her family lived in Vancouver for two years and they became fans of Mui Garden and Deer Garden.
Even after the Chuas moved back to the Philippines, Peter would make it a point to bring home Deer Garden’s curry, frozen, each time he visited North America.
So Peter Chua decided to bring the two restaurants to the Philippines.
Gordon Mui himself trained Ellergy Go, a relative of the Chuas who’s in charge of kitchen operations at Tuan Tuan.
Noodle concoctions
Tuan Tuan is well-known for its noodle soups. The way it comes together is quite simple: the diner chooses a soup base, a type of noodle and the garnishings. The diner may add a side dish or a drink.
Now that would be fairly easy until one sees the long list of interesting soup combinations: Signature Halibut (Original, Spicy or Szechuan Spicy); Parsley and Century Egg Fish; Chaochou Style Dried Fish and Minced Pork Fish; Malay Laksa; Watercress and Almond Fish; Gingko and Pepper Fish; Tomato and Pumpkin Fish; Thai Tom Yum Goong and Dan Dan Peanut Chili.
Add to these would be over 30 toppings and nine kinds of noodles!
Tasty laksa
To the Malaysian Laksa, I gave an “A.” Unlike the other laksas that are good but too rich, too thick and spicy, this one was just right. One could enjoy the whole bowl and not tire the taste buds.
The grilled ox tongue thrilled me. Cooked right with salt and pepper, it was deliciously tender. Perfect as a side dish for noodle soups.
The ginger chicken wings were crisp fried, tasty and flavorful and were an outstanding match for the soup.
The US premium Beef Rib Curry was very luxurious, beef swimming in a sauce made with coconut milk and 20 masterfully blended spices that melted in one’s mouth. The sauce over rice by itself was so satisfying. Never had curry tasted so decadent, so sinful.
The Macanese offerings were Portuguese-influenced dishes from Macau. Macau Cajun Style Chicken was served with a flavorful African Sauce made of tomatoes and chilies. The smokey chili tomato sauce, brought my taste buds to life. The sauce, paired well with the Cajun filet, was excellent with rice; the corn and spinach toned down the heat of the sauce and gave it texture.
Slow-cooked goodness
The congee was cooked for hours until the rice grains bloomed and slowly disintegrated. This process gave it a shiny, smooth consistency. It was only after the rice was cooked that raw ingredients were added and once more, the congee was slow-cooked for all of the goodness to infuse, giving it depth of flavor.
Interesting congee choices would include the Chao Zhou Rice Soup, a regional Chinese dish, with rice slow-cooked in broth, topped with savory ingredients such as pickled vegetables, salted duck eggs, fried salted fish and dried oysters.
Snow Buns
Snow Buns came with two fillings, barbecue and pineapple. They were indeed worthy of being called Tuan Tuan’s signature dish.
Created by in-house chefs, Taiwanese Huang Po Yuen and Chinese Huang Bai Sheng, the bun had a crust so thin that it crumbled like a streusel.
Inside was a very generous portion of barbecued pork, with just the right sweetness to it. One would be transported to heaven with the pork buns.
The pineapple bun was likewise heavenly Oh my goodness—fruity, milky, delectable.
The Snow Buns were so light, that they could only be enjoyed in the moment.
Sweet endings
Aside from the pineapple snow buns, I had Mantau soaked in Black and White evaporated full cream milk, then fried until crisp and golden on the outside, moist and sponge-like on the inside.
Once fried, it is best enjoyed dipped in condensed milk, making it a comforting finish to an excellent meal.
At Tuan Tuan, their coffee and tea concoctions are laced with Black and White milk. Reason enough to give even their drinks a try.
Since the 1940s, Dutch company FrieslandCampina has been producing the premium Black and White brand of evaporated full cream milk. Revered throughout Hong Kong for its exceptional smooth and fine pairing with the local black tea, it has become the only brand to use in the delicate preparation of Hong Kong milk tea. Today, all reputable milk tea shops on the island use only Black and White.