Dragon Court, the renowned Chinese restaurant at Manila Prince Hotel, officially reopened its doors on September 27, 2023. The occasion was celebrated with lively Dragon and Lion dance performances alongside an inaugural lunch that brought together esteemed members of the media, hotel executives, and loyal patrons.
The intimate gathering showcased the restaurant’s ambiance and culinary offerings. Guests were treated to the delectable Mid-Autumn set menu – a selection of traditional Chinese dishes such as Hakaw, Siomai, Stir-Fried Beef in Oyster Sauce, Salt and Pepper Spareribs, and Yang Chow Rice.
Dice Game
The festivities continued with a dice game, adding an element of fun and excitement to the event. Lucky winners walked away with a range of prizes, such as Dragon Court gift vouchers, Marcelino St. Café buffet vouchers, and mooncakes by The Manila Hotel.
Cozy interior
Dragon Court showcases an interior reminiscent of golden Chinese design. It boasts comfortable seating, elegant décor, and warm lighting that together create an inviting ambiance. For those seeking a more intimate dining experience, the restaurant offers five (5) private dining rooms.
The reopening of Dragon Court marks a significant milestone for Manila Prince Hotel – showing the hotel’s commitment to delivering exceptional dining experience to its patrons. “We are thrilled to welcome our valued guests back to Dragon Court. Our commitment to serving traditional Chinese cuisine remains,” shared Ester Joy Yap, director of food and beverage.
Dragon Court is open for lunch from 11 am to 3 pm and dinner from 6 pm to 10 pm, from Mondays to Sundays.
Manila Prince Hotel, a subsidiary of The Manila Hotel, is situated in the heart of Manila’s business district. It is located close to the city’s top tourist spots as well as main transportation hubs. With its 300 well-appointed rooms, 10 function rooms and ballrooms, an elegant lobby with 24-hour reception, a business center, a swimming pool, and gym access, Manila Prince Hotel offers value for money and stylish comfort.
Along with excellent service and luxurious hospitality, the hotel has two (2) exciting dining outlets: Marcelino Street Café, the all-day dining restaurant, and Dragon Court, the Chinese restaurant. The hotel is attached to UN Square Mall for convenient shopping and dining. These and more make Manila Prince Hotel a top choice for both leisure and business travelers.
What would you do if a lion gets up close and personal with you like this one did with me? If it were a real lion, I would probably be frozen in place and praying that I am not on the menu. With a dancing lion like this one was, all I could manage was a squeak and a giggle.
I was fortunate enough to be part of the opening of Dragon Court at the Manila Prince Hotel. I knew to expect a dragon and lion dance, a lauriat meal, and a dice game. After all, these are staples of Chinese events (as far as I know), and I was not disappointed.
Opening with a bang
The dragon and lion dance is performed to bring in good luck … and what is a Chinese extravaganza without a dragon and lion dance, right? This isn’t the first one I’ve seen, but it is the first one that interacted with me directly. Who knew they were so flirty? Lol! It was just so entertaining.
Dragon Court interior
The interior of Dragon Court has a very old-world Chinese charm. Off to the sides are private rooms for private parties that could seat anywhere from ten to thirty people, depending on the room. The tables in the public area are widely spaced so it does not feel overcrowded.
The Food
I’ve noticed in Chinese restaurants they don’t serve the food at the same time and they usually serve the rice last. I never understood this practice since, as a Filipino, I like eating rice with my viand. That being said, there is no disputing that everything we were served was delicious! Let me show you my favorites.
Hands down whenever I get a chance to eat dimsum, you can be sure I will order hakaw and siomai, and hope that I will not be disappointed. Thankfully, the siomai and hakaw of Dragon Court are definitely something to write home about. Not only are they flavorful, but each piece is chock-full of filling, and I did not feel at all cheated.
We can’t go wrong with ordering lemon chicken. The chicken is tender, sweet, and definitely not dry. Cooking this at home, it would be easy to overcook it. From what I experienced, this was cooked to perfection.
You can be sure that this eggplant and minced pork dish is good because I am very allergic to it, but I couldn’t resist tasting it anyway … after making sure I took an antihistamine first. My only regret is that I could only risk one tablespoon of this lest I break out in hives. In my opinion, it was the best dish served.
Dice Game time!
We ended our lunch with a fun dice game where everyone goes home a winner! The rules are simple, and at every round, most of us won a lolly at least. Except for one, who messed up in every round except for the last round, where he won the first prize. It must have been fate. 😀
I was prepared to have my belly filled with delicious food. I wasn’t expecting to have so much fun and interaction. I will certainly keep Dragon Court in mind next time we have a family event in Manila.
If they still have the Dice Game set menu, I will recommend that to my family and friends as well. Not only was the food good, but it was a lot of fun to play as well!
I love tikoy. I say that every year and every year I mean it. I am the happiest gal in the block whenever my friends would send me tikoy on Chinese New Year. Over the years I have been receiving less and less … I’m lucky if I receive even one small one! The emotional side of me thinks that I must have fewer friends than I used to, which is possible since I have kept mostly to myself for almost a decade now. On the other hand, the logical side of me realizes that times are just hard and it has struck everyone, not just a few.
photo credit to interaksyon.com
If you go to the grocery or any Chinese store and check out what tikoy they have available you will probably see every color of the rainbow as they now make this in different flavors.
Affordability is subjective. If you have the cash to spare it is affordable, but if you live hand to mouth or paycheck to paycheck then it may be a luxury you will opt to forego. Or … hope that one of your Chinese friends would bless you with a tikoy.
My favorite is the brown tikoy, which is made with brown sugar.
How to make your own tikoy
It really isn’t difficult at all. You need three ingredients: sugar, water, and glutinous flour. By default, the tikoy will adapt the color of the sugar so if you use white sugar it comes out white. To mix it up you could add food color (which is what I did to make my tikoy red) or add flavor.
Combine the water and sugar in a pan. Turn on the heat and mix until the sugar is completely melted and you have a thin syrup. Set it aside and cool down to room temperature.
Sift the glutinous flour into a bowl. Add the syrup into the bowl a little at a time while mixing. Make sure there are no lumps.
Oil your baking pan/s well. Alternately, you can line your pan/s with wax paper as removing the cake from the pan when it is cooked is not always easy.
Pour in the batter a little over 3/4 of the way up.
Cooking
Prepare your steamer, make sure it is already steaming before putting the pans in.
Place the pans in the steamer and cook for an hour. If you have a cheesecloth you will want to cover the pans with it before putting the lid of the steamer so that no liquid will drop into the batter.
Resting
Remove the pan/s from the steamer and leave it out to rest and set. Don't get tempted to pry it off. It will shrink as it turns cooler. This will take around 2 hours.
Once you have removed the cake/s from the pan, put it in a container and chill in the refrigerator for at least 3 hours, longer is better. like overnight.
In the morning the tikoy will be ready to slice, fry, and serve. 🙂
The usual way of serving tikoy
The no-brainer way to serve tikoy is fried.
Cut the tikoy into thin slices.
Beat an egg in a bowl and dip each slice to coat before frying.
Lightly oil a frying pan and fry each piece on both sides. You know the tikoy is ready when the center is soft and the egg coating is browned.
Purefoods Ready to Eat Viands has 9 different variants and I decided to start with something easy … Pork Humba. For those who are unfamiliar with Pork Humba, it is a sweet and savory dish. This (in my opinion) makes it a perfect filling for siopao, as it will be reminiscent of Pork Asado.
Siopao (sometimes called steamed dumplings) is best known as a Chinese snack, often served with noodle soup.
It’s as easy as 1-2-3
Purefoods Ready to Eat Viands: Pork Humba
Purefoods Ready to Eat Viands are truly easy to serve. it only takes less than 10 minutes to feed our family.
Take your selected Purefoods Ready to Eat viand from the freezer.
Thaw it out in the chiller or drainboard.
Open the package and pour its contents into a pan and heat for 8 to 10 minutes.
It’s that easy! Usually served with hot rice. 🙂
This was the recipe provided by HomefoodiePH and Purefoods for Humba Pao:
Ingredients:
1 pack Purefoods Ready to Eat
6 pieces store-bought cua pao, reheated to package instructions
6 tbsp. chopped peanuts
3 tbsp. coriander (wansoy) leaves
Instructions:
Slice humba into 1/4 inch thick slices. Reheat in a pan with the sauce.
Assemble by placing a few slices of humba in the pao and drizzling with humba sauce. Serve with peanuts and coriander.
That recipe makes 6 servings.
What I ended up doing
I didn’t have any cua pao and I didn’t want to have to go to the grocery just to buy some. But I did have the ingredients to make siopao buns, so that is what I did. This is the recipe that I used.
This is the recipe for making just the buns without the filling. You can fill the buns with any kind of food really. It could be savory, or sweet, or both!
Prep Time1 hourhr32 minutesmins
Cook Time25 minutesmins
Course: Side Dish
Cuisine: Chinese
Keyword: bread, bun, siopao
Servings: 12
Author: Penny Angeles-Tan
Equipment
mixing bowl
measuring spoons and cup
Rolling Pin
rolling mat or board
steamer
Ingredients
1cupwarm water
2tspdry instant yeast
2tbspsugar
1/2tspsalt
4cupsall-purpose flour
2tspbaking powder
1/2cupssugar
2tbspoiluse a neutral oil
1kalamansi (juice only)
a little more flour for dusting when kneading
Instructions
Prepping
Combine the water, yeast, 2 tbsp. sugar, and salt and mix. Make sure that the milk is not too hot or the yeast will die. Let it sit for about 10 minutes. You will know the yeast is alive and ready if it bubbles up.
In a mixing bowl combine the flour, baking powder, remaining sugar, oil, and kalamansi.
Pour the yeast mixture into the flour mixture and mix until fully blended. Knead until it turns into a dough that is smooth and not sticky.
Cover the bowl with a clean cloth and set it aside for 1 hour or until it doubles in size.
Assembling the pao
After an hour, take the dough out of the bowl and put it on your rolling mat or board and knead it a little more then roll it into a log and divide it into 12 equal (or as equal as you can make them) parts, and set them aside on a tray or mat without touching each other. You can roll them into balls for easier handling later. Cover with a cloth until you need them and let them rest for 30 minutes. The dough will rise even more.
Take one part and knead it and make a ball. Dust it with flour and flatten it with your palm then roll it into a flat disk (circle) making sure the center is thicker than the sides as the middle will hold the filling.
Place 1 to 2 spoons of the filling in the middle of the disk and then gently lift the edges to the middle in folds and then pinch and twist.
Take a small piece of baking paper (or waxed paper) and put the bun on it. This will prevent the filling from leaking out. Place the assembled bun on a plate or tray until you will cook it.
Repeat from step 2 of "assembling the pao" for the remaining dough balls.
It's time to steam
Place your steamer on the stove. Make sure there is water underneath or it won't steam. 🙂 Turn it on and wait a few minutes before putting the buns in
In the steaming tray place enough buns without touching. Keep in mind that the buns will still expand. It is likely that not all the buns will fit in one layer so you will need to either put another layer or just cook a second or third batch. Steam your buns for 20 minutes then turn off the stove and let the buns sit in the steamer for another 5 minutes before removing them.
Notes
Notes
You can fill these buns with anything you want. Keep in mind, it is really just bread. 🙂
If you are cooking more than one layer of the buns, keep in mind that they will not cook the same because one layer will be hotter than the other. In my experience, the buns at the bottom "blossom" better than the ones on the upper layers.
This recipe is based on research from 2 or 3 recipe sites and I adjusted based on my available ingredients and the amount of effort I was willing to put into it. 😀 This is loosely based on the pita recipe I followed last time but instead of grilling the bread, I steamed it.
This is the first time that I made this so while I got it to cook and taste the way it should, I couldn’t get the right technique to pinch it closed consistently, hehe. The next time I make this I will most likely fold the buns into cua pao instead of siopao. 😀
How does the Pork Humba taste?
The Pork Humba ready to eat viand tasted just like pork humba should … savory and sweet at the same time. The meat was just the right level of softness and was anything but tough or dry.
I will confess that instead of thawing it in the chiller or drainboard, I decided to put it in the pot frozen and thaw it gently on the stove in low heat.
I also decided to cut it up with scissors in the pot, instead of cutting it on the board with a knife. This was because I didn’t want to waste any of the sauce.
I didn’t get to use all the humba when I made the paos so what was left I set aside I intend to eat tomorrow for lunch. 🙂
Feedback from the fam
Purefoods Ready to Eat Viands: Pork Humba
They loved it! They loved the flavor of the humba and the combination with the siopao bun (phew!) Now I have one more new recipe to add to my repertoire. Thanks for the assist, Purefoods! And thank you, HomefoodiePH for the recipe suggestion. <3
As I get older I find that I tend to lean more towards healthier dishes … in part for better health, but mostly because the price of meat has skyrocketed! While I am wont to enjoy vegetable dishes sadly the rest of my family are not so inclined. I don’t want to trick them with veggie meat (mom already tried it and didn’t like it) so the next best thing for my carnivorous family … tofu!
In the past, I’ve made tofu steak, stir-fried tofu with eggplant and mushroom, etc. But often I find that if not for the tonkatsu sauce or oyster sauce to top off the dishes, the tofu would be bland. This led me on a search for tasty tofu dishes.
How this dish evolved
Whenever I try new dishes at home I usually like to work with ingredients that I have on hand rather than wait until I could run to the grocery to get the additional ingredients I need. This usually means that I go through a lot of recipes in recipe books I have here at home and online to find the one that suits my needs the best.
One such dish is this garlic pepper tofu. One frustrating thing about tofu is how in most recipes, no matter how flavorful the sauce is, the tofu itself is always bland. So I searched and searched and searched until I found this recipe for salt and pepper tofu on thewoksoflife.com which I then modified based on what ingredients I had on hand and made it more garlicky than salty.
What’s in my pantry
Obviously, I had most of the ingredients from the original recipe. I just cut out the chilies which add spice and color to the dish because, well, it was New Year’s Eve and I didn’t want to go to the grocery again. Plus, I was already elbow-deep in cooking other dishes at the same time.
I just wanted to highlight a few ingredients …
Sesame oil is readily available in most groceries. The one I used here is a Korean brand (I think) because that was the last one I bought at Robinson’s Easymart down the street. Popular brands of sesame oil are Lee Kum Kee and Good Life.
Cooking wine might be a little more difficult to find but is readily available at Hi-Top Supermart. In case you weren’t aware of it yet, the price of most grocery items is less expensive in Hi-Top than in any other grocery. Cooking wine comes in red and white. For tofu, I personally think white cooking wine is a better choice but if what you have is red, go ahead and try it.
Now, if you don’t have cooking wine but you do have regular wine, I say have at it! 😀 It just means that your food will have a stronger wine flavor. As for rice wine vinegar, no, you cannot use that as a substitute for cooking wine. It will make your food more acidic.
Weber Roasted Garlic & Herb Seasoning was something we purchased at a whim at S&R which we use for seasoning meat when we are in the mood to grill. But who says that’s the only time we could use it, right? Fair warning, though, this seasoning is a bit pricey at P350 per bottle.
Most of my spices are from McCormick as that is the most readily available brand here. My dream is to one day have a spice rack filled with every spice imaginable. 😀 Other than McCormick, I also get some special seasonings from Badia and Weber which I get from Landers and S&R respectively.
What really caught my attention is how Bill (the author of the post on thewoksoflife) managed to infuse the tofu with flavor so that is what I did my best to imitate as well. This dish turned out so well that I was not able to take a picture of it before the horde could attack it, lol! I hope you enjoy this recipe! Do let me know how it turns out when you try making it yourself.
This dish is proof that vegetarian dishes can be exciting! And zesty!
Prep Time2 hourshrs5 minutesmins
Cook Time10 minutesmins
Course: Main Course
Cuisine: Chinese, Vegan
Keyword: tofu, vegan, vegetarian
Servings: 4
Calories: 239kcal
Author: Penny Angeles-Tan
Ingredients
Brining
1blockfirm tofu
1/4tspgarlic powder
1/2tsponion powder
1/2tspsalt
1tspsugar
1 1/4cupwarm water
1/2tspsesame oil
1tspwhite cooking wine
Seasoning and dredging
1/2tspsalt
1/2tspground white pepper
1/4tspcracked pepper
2tbspall-purpose flour
2 to 3tbspcorn starch
Cooking
oil
5clovesgarlic, chopped
1/4tspsalt
1/4tspground white pepper
1/4tspcracked pepper
1tspWeber roasted garlic and herb seasoning or Badia garlic pepper seasoningthis is, of course, optional, but personally, I like the extra zest and crunch. In lieu of that, you may replace it with more garlic and cracked pepper. 🙂
Instructions
To get some flavor in the tofu, the first step is to brine
Make sure to slice your firm tofu into bite-sized cubes, which is approximately half an inch.
Combine the garlic powder, onion powder, salt, sugar, and warm water in a shallow bowl and mix.
Place the sliced tofu in the same bowl and mix it gently so that each piece of tofu is coated in the brine, not just the bottom. Cover the bowl and let it sit for 1 to 2 hours.
After 1 to 2 hours place a strainer over a bowl and pour the tofu gently to drain and let it stand for 5 minutes
In another bowl, combine the sesame oil and cooking wine and mix. Pour the drained tofu in the mix and gently mix to coat.
We dredge to get that crispy outer coating
Combine the salt, white pepper, cracked pepper, flour, and cornstarch. Sprinkle over the tofu soaked in sesame oil and wine and use a spoon to turn the tofu so that all of them are coated. You can also give the bowl a gentle shake or two (or three) making sure not to crumble the tofu. The combination of ingredients will create a white paste that is meant to coat every single piece of tofu.If you think the batter is too wet or if you want your tofu to be crispier, go ahead and add a little more cornstarch.
It's time to get cookin'!
Mix the salt, white pepper, cracked pepper, and optional seasoning and set aside.
Place oil in your wok and heat up for around 30 seconds on low heat only. DON'T GET TEMPTED TO RAISE THE FLAME/TEMPERATURE! That comes later.
Put in the chopped garlic and move it around the pan to cook evenly. If the heat is low, it should not burn. Cook it until it is light golden brown. Voila! Crispy garlic!
Use either a slotted spoon or a fine mesh strainer to fish out the garlic and set it aside for now. Make sure to leave the oil in the pan! You're going to need them for the next steps.
Heat the oil to medium-high heat, you may add oil if you feel the need to. Place the tofu in the pan in a single layer, making sure each one is touching the oil. Once the bottom part is browned flip each piece to brown the other side.
When all the tofu is browned on all sides put the crispy garlic and remaining spices in the pan and toss everything for about 15 seconds. Scared to toss like the chefs? Not to worry, stirring with a spoon or spatula will do as well. 😀
And you're done! Serve your dish and watch the fam eat it with gusto!
Notes
It may seem at first as if preparing this dish takes too long, but trust me when I say that brining is an important step. Brining is also very simple to do – combine the ingredients then forget it for 2 hours. 🙂
We ended our lunch with a fun dice game where everyone goes home a winner! The rules are simple, and at every round, most of us won a lolly at least. Except for one, who messed up in every round except for the last round, where he won the first prize. It must have been fate. 😀
The Pork Humba ready to eat viand tasted just like pork humba should … savory and sweet at the same time. The meat was just the right level of softness and was anything but tough or dry.
You must be logged in to post a comment.