Jas­mine

Philippine Tatler Best Restaurants - - CHINESE -

WHY GO

A so­phis­ti­cated pal­ette im­bues the mod­ern Chi­nese-in­spired in­te­ri­ors with time­less ap­peal while the dim sum is flaw­less. The well-ap­pointed pri­vate rooms and the ban­quette seat­ing pro­vide op­tions to the diner.

TATLER TIPS

Un­hur­ried dim sum brunches over the week­end are the best and FYI—the Hong Kong buns are a de­light­ful treat that are only avail­able then. The dim sum, whether steamed or fried, is the first or­der of the day. À la carte rec­om­men­da­tions are the crisp on the out­side and juicy-as-can-be on the in­side Pek­ing duck while big­ger groups would do well to par­take of the best-sell­ing braised whole clay­pot garoupa with radish. The deep-fried sole fil­let with salted egg yolk is rather ex­tra­or­di­nary. It is im­pos­si­ble not to go back for sec­onds.

Pek­ing duck

Dim sum

Crabs cooked in var­i­ous ways

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.