Since I am a vagabond, voracious kitchen monster, I realized that completely ditching out a red meat in my lifestyle isn't really plausible. So instead of an inevitable decamping from four-legged party, I tried to just put them on a moderate and periodic frequency. I made it strictly veggies by weekdays and moderate-to-no red meat during week ends.
It's a deplorable fact of life that cravings unsatiated will haunt you to sleep. Have you ever had that moment that you could hardly put your resting pleasure because of an unmitigated longing for a certain food? I'm hit by a dumpling dementia.
So I ask Smarla Angtuaco on where to find a dimsum restaurant with value-for-money price tag. Her take was King Bee. I know they have a Marcos Highway branch(which is always full when I go there), but had it not been because of Michelle Cu-Martinez, I wouldn't have known that they have a QC branch as well.
King Bee Chinese Food has the same set up with the Harbour City Dimsum, Cebu where the waitresses wheeled the dimsum. There is nothing spectacular about the interior, just a typical Chinese dining place where their only decorative trimmings are just hanging lanterns, Buddha iconology, chinese charms, curtains, and sometimes an aquarium.
That day I satisfied dimsum cravings with the following on my table: Beef Brisket/Wanton Noodle Soup(Php120), Pork Siomai(Php80), Hacao or Steamed Shrimp Dumpling(Php85), Shark's Fin(Php90) and Sea King Roll(Php95).
The beef in the Beef Brisket/Wanton Noodle soup is an epic failure. Too hard to chew. The Sea King Roll boasts of a huge crab stick, thick fillet of white fish, jumbo prawn, rolled on a broccoli floret. But the broccoli floret is just as hard as the beef in the noodle soup. Other than that, the rest were a delish.
They also have a 20% off all seafood and dimsum items every weekdays.
Yes, craving satisfied --- without going into some ubiquitous Chinese hole-in-the-wall Ongpin houses.