ⓑⓘⓣⓒ◯ bites: Dim Sum Diving

ⓑⓘⓣⓒ◯ bites: Trying what's new on the menu.

Steamed & healthy -- the Vegetable kaw

No scuba gears needed, just a hearty appetite. Joining the Kadayawan festivity, my favorite “house of buchi”, the Lotus Court of Marco Polo Davao, recently unfurled a buffet of Cantonese goodies on their table – the buchi included. You and I can have as much buchi as we can this time around.

Ian Mendoza, the hotel’s new F&B Manager, and Jerome Elbit, Lotus Court’s new Dim Sum chef, suggest everyone take the three easy steps to Dim Sum nirvana.

Jerome Elbit, Lotus Court’s new Dim Sum chef.

Step 1 – Create your own delicious small plates with Oriental nibbles. Delight in great Dim Sum classics, such as piping Hot Barbecued Pork bun, Savory Squid in XO sauce, Pork and Shrimp Dumpling, and Spring rolls with Mushroom and Turnip Crunch, and many more.

Step 2–Take in wonderfully hot Noodle Soup with Chunks of Beef Brisket, Soya Chicken, or assorted fresh Seafood. Try other broths featuring Shanghai Dumplings, Wanton, and Meatballs, all stirring variations on the hearty Dim Sum theme.

Step 3 – Be sure to leave some room for cool jellies: Almond Jelly with Lychee, Red Bean Jelly, Pandan Jelly with Mango Cubes, and Coffee Jelly. Indulge in hot stuff, such as Sesame Balls and Green Tea Pancakes.

“This three-step dim sum adventure buffet is served during lunch from Monday through Friday for only Php 388 net per person, and Php 194 net per child from 5 to 12 years old,” according to Ian Mendoza, Food and Beverage Manager.

Add this to my favorite- the Coffee Jelly

Take the plunge and tell me how delightful it is to swim in a sea of buchi.

Buchi forever!

For inquiries and reservations, please call (082) 221 0888 local 7232 or 7233.

For more lifestyle & travel stories, visit http://apples-and-lemons.blogspot.com/ and http://jeepneyjinggoy.blogspot.com/

Published in Sun.Star Davao on August 14, 2012.

 A must-have, the Stuffed Fresh Homemade Tofu with Minced Pork and Dried Scallops 

Shrimp Polonchay Kaw

Stuffed Squid with Scallops

Vegetarian Spring Roll