Tikoy with Sakura Cherry Sauce. Have I got your attention yet? Good. This is my favorite treat at the Dimsum & Dumplings Tea Bar. Tikoy is a Chinese delicacy made from glutinous rice flour. This tikoy was made extra-special with sweet cherries, a generous drizzle of cherry sauce, and a sprinkle of powdered sugar. Divine! I’ve ordered this dish four times, but have only eaten it twice. The other two times the dish was out of stock. I guess that means this dish has a huge following.
This treat was what drew me to the Dimsum & Dumplings Tea Bar at the Greenhills V-Mall. But upon going back several times, I discovered they also served pretty delicious meals. Have you ever tried French Toast cooked the Shanghai way?
My order of French Toast came with slices of pork chop. It was new to me as I’ve been accustomed to French Toast as a breakfast meal. The meatiest companions my French Toast has ever had were strips of bacon. The pork chop cuts were interesting to see, and it proved to be quite a good complement to the sweet French Toast. Not bad. I wondered what French Toast cooked “the Shanghai way” meant though.
There were slices of banana and sweet cream in between each piece of bread. This filling was quite sweet but not cloying. Just the way I liked it!
In addition to the above dishes, we also ordered some
Dimsum Bites. There were four pieces of dimsum — one was sharksfin siomai, one was pork siomai and the other two I don’t know. H beat me to them.
Speaking of H, he couldn’t wait for my picture-taking to be done with. The dishes were deliciously presented and were quite enticing. He obviously looks like I’m in the way of his hunger. 😀 Just a couple more shots and we can eat! Some bloggers take pictures of everything, you know.
H ordered
Spicy Squid Rice which was served with caramelized onions and chili sauce. It was so delicious! I kept stealing bites from his plate. I don’t think he noticed though, as he was busy stealing pork chops from my plate.
I washed this all down with a medium-sized
Ceylon Milk Tea. The waiter asked if we would like to try their Tibetan Tea (not sure about the name) — it was black tea and blended with dark chocolate. Sounds promising, right? I had my tastebuds set on milk tea though so I went for the Ceylon. It was absolutely refreshing.
But of course the star of the show was the divine
Tikoy with Sakura Cherry Sauce. I wish it were better presented though, as it looks wonderful on their store posters. It was shown in the posters plated beautifully, but was served in a black plastic container. Ah well, it didn’t stop me from joyfully indulging in this cherry sweet dessert.
Short story. My Mom’s name is Cherrie. When I was a kid, I discovered a love note my Dad wrote to my Mom during their boyfriend-girlfriend days. You know what the note said? Ehem. “You are the cherrie of my eye.” Eek! Well, I never thought I’d use that line but this dessert was definitely the cherry of my eye.
H and I had a delightful afternoon at the Dimsum & Dumplings Tea Bar. I’m quite excited to try the other dishes. And that Tibetan Tea did get my attention, so, I think I’ll be back there soon!
Hi! I'm Toni Tiu,
and I've been blogging at
at Wifely Steps since 2003. This started as a blog to help newly weds adjust to married life. It has evolved into a home and parenting blog. I write about things close to my heart -- good eats, good reads, family, marriage, and the little things that make everyday happy.
Fireflyzephyr
April 11, 2007 at 12:29 pm (17 years ago)Ahhh! I have to go to this place! Thanks for the recce!
rach
April 11, 2007 at 2:45 pm (17 years ago)Toni, I think you just made my mouth water and my stomach grumble.
The dessert is very interesting.
abby
April 11, 2007 at 10:15 pm (17 years ago)i was wondering why porkchops were served with the french toast when i saw the photo. shanghai style pala.
AAACKK!! sobrang sobrang miss na miss na miss ko na ang siomai dyan!!
Lissa
April 12, 2007 at 6:23 am (17 years ago)Wow sarap naman. Now I want some calamari!!! hahaha….
almost vegetarian
April 12, 2007 at 7:40 am (17 years ago)Oh, that looks too, too divine. But, then, anything with cherries is tempting these days. For some reason I am on a cherry binge. And now I now what to try next.
Cheers!
lady cess
April 12, 2007 at 8:13 am (17 years ago)hmm.. will visit a branch to try that tikoy with cherry. nai-intriga ako.
nakakatawa naman ang pic ni H. 😀
ang sweet naman ng daddy mo!
G.
April 12, 2007 at 9:00 am (17 years ago)i’ve never had tikoy other than the fried version. i miss it since i don’t know what they call it around here!
G.
April 12, 2007 at 9:04 am (17 years ago)hey, i have a stupid question…
i’m catching up on your blog entries and i saw the one regarding the Philippine Blog Awards… why is it called ‘Philippine’ and not ‘Philippines’?
jojo
April 12, 2007 at 10:36 am (17 years ago)hindi ba masyadong sweet yung tikoy dish? looks good though
jeanny
April 12, 2007 at 2:54 pm (17 years ago)oh my….so yummy…my eyes are drooling.
uy…ang sweet ni daddy, me pinagmanahan ka pla 😀
Toni
April 16, 2007 at 10:41 am (17 years ago)Firefly: You’re welcome, you’re welcome!
Rach: Try the place out when you come upon it. I hope you have a pleasant experience! The place hasn’t failed me pa naman. I’m looking forward to tasting their other dishes.
Abby: Nakita ko nga ang mga notes mo sa flickr! Wala talagang chili sauce or chili oil diyan? Kahit sa mga Asian stores? Bad trip naman kung wala! I shouldn’t take that for granted pala.
Lissa: Serve it with lots of spice and fried rice. Damn! Delisyoso!
inkfordays: I liked that the cherries tasted sweet, but not cloyingly sweet. They were so delicious!!! It was a perfect marriage with the fried tikoy. Yummy.
cess: Masarap siya! Promise. Hehehe. Oo nga natawa ako sa mukha ni H. Minadali ko na nga ang pagkuha ng pics pagkatapos non hehehe.
G: Not even in Asian stores? Or during the Chinese New Year? Aww. And when used as an adjective, Philippines has no “s.” For example, Philippine Adobo. Philippine Eagle.
When used as a noun, it retains its “s.”
Jojo: Hindi naman. Yun tikoy hindi naman matamis, tapos yun cherry sauce hindi nakakaumay ang tamis niya. True to a cherry taste, it’s slightly sour but the sauce balances its tartness with its gooey sweetness. It was a good balance!
Jeanny: Kain tayo dito! And yes, ang sweet nga ni Daddy, hahaha. Medyo naweirduhan ako when I read it as a kid, pero now I appreciate the romantic gesture.