Cantonese Crave

CEBU, Philippines - There’s a city in Cebu that transports you to Hong Kong via a Cantonese culinary degustation, Choi City that is.

Perhaps to some who’ve been to mega Manila, the Choi chain of restaurants — Choi Garden, Hong Kong Choi and Choi Palace – by the culinary genius Choi Tak Pui are familiar places. They’ve earned their stamp in roasted meat and live seafood. Finally on November 19, 2010, through Sharon Go Ong, Frank Lao and Jay Tan, another Choi was born.

Choi City carries the tradition in introducing authentic Cantonese fares to anyone who appreciates/wish to appreciate Chinese cuisine. The kitchen brigade is manned by four chefs from Hong Kong: dim sum chef, roasting chef, an assistant chef and the executive chef Siu Bing. Another way to ensure what they serve are truly authentic, they use imported — the finest, Cantonese ingredients — without compromise.   

Interestingly, Choi City celebrates with you on your birthday. The amiable staff serenades you with the birthday song in five languages (Tagalog, English, Japanese, Chinese and Korean) in a well-choreographed number. Only in Choi! “We serve from the heart. Our staff are well-trained to give excellent service to our valued clients,” shared Mr. Tan.

Aside from giving high regard on taste, another way to show that every diner gets value for his/her money is they serve in big portions. Mr. Tan enthused that it’s always fulfilling to hear comments from satisfied clients that their dishes taste like the authentic Cantonese dishes in Hong Kong. Truly leaving up to what they envision.

Here’s a rundown of Choi’s hodgepodge of bestsellers:

Start off with Hot Prawn Salad – deep fried fresh prawns coated with cornstarch combined in mayonnaise mixture and select fruits – and the Cantonese staples: the dim sum star Shrimp & Pork Siew Mai and dumplings Ham sui kok – fried crescent glutinous rice dumplings with minced pork filling where skin is crispy on the outside yet chewy on the inside and Choi’s best seller Xiao long bao – steamed soup bun. Love it or hate it, XLB is quite a challenge to eat. If you don’t take extra caution, the juice will definitely burn your tongue. But the pros carelessly eat this and enjoy the bun, bursting inside their mouths – this to them is the best part! So to us whose tongue can’t take the heat, simply take a small bite into the dough and slowly sip the soup, then dunk the dumpling in black vinegar and eat it whole. For a P100 price mark, you get four pieces of piping hot XLB.    

Two-way Fried Rice is akin to steamed rice with thick sauce on top, only this one has two sauces: the white sauce with assorted seafood and the tomato sauce with chicken. They rest atop, side by side, a fried rice platter, making it an eye candy to kids.

Meat

In the mood for the succulent lechon or liempo? Roast Layered Pork is a quick fix. This dish is a testament to Choi’s roasting expertise. They only serve the “best” part of the whole roasted slab of pork belly; best means the lean, tender portion with crispy skin evenly roasted as reflected on its golden brown color. It takes one hour to marinate the meat and takes hours to (slow) roast the slab. Recommended dips are mustard and hoisin sauce.

Choi City earned their stars because of their specialties such as the Fried Pigeon and Roasted Peking Duck. They’re not too oily nor too dry, yet meat is tender and juicy. The Peking duck is prepared in three ways: by skinning (slicing the skin off); using the momo wrapper, duck slices are combined with sliced cucumber, onion leaks and hoisin sauce; and or minced duck with lettuce.  

Seafood

Salted Egg Crab is simply heaven. Take a break from the usual Singaporean specialty, the saucy Spicy Crabs and indulge in this seafood delight. The taste is new to my palate yet it lured me to crack a few more shells.

No wonder the Rock Lobster with Efu Noodles is a hit among Cebuanos! Choi City opts for their rock lobster to be cooked live and fresh. Plump and succulent lobsters drenched in sticky superior stock soup, served in a bed of efu noodles. They only serve rock lobsters with the right size/weight of 250 to 300 grams. Steamed Lapulapu with Soy Sauce is also another foodie fave since once eaten, the lapulapu melts in your mouth.

Sea mantis is usually eaten raw as sashimi in Japanese cuisine. This time, it’s given another face. Fried Sea Mantis with Spicy Salt & Pepper doesn’t scare you with a sharp spicy kick because it’s prepared with the right amount of chili peppers. 

Drunken Shrimp or should I say “Nilasing na Hipon”? The hangover must be unmanageable that these live suahe, when cooked in wine, turned all orange and surrender their crustacean lives. Diners have the option to have it prepared before their very eyes, at their tables. As usual, when seafood are cooked live/fresh, they’re juicy with a hint of sweetness.  

It’s not yet time to wave your flag. Desserts here are aplenty compared to most Chinese restaurants that limit your options to fresh fruit platter or almond jellies. Hot Taho made from Canadian beans, for one, is a best choice for a guilt-free not-so-sweet dessert. The Egg Yolk Pao is semi sweet, as well. It’s a white bun with a rich and luscious creamy filling of imported salted eggs which is a marriage of sweet and salty flavors. (I highly recommend this!) Yet for a light sweet ending, there’s the coffee nut’s quick fix Coffee Jelly and the spongy Malay Cake.

Choi City Seafood Restaurant is nestled in Banilad Town Centre, South Arcade. Doors are open from 11AM to 2PM; and 5:30PM till 9PM daily. The two-storey restaurant accommodates more than 400 diners, including function rooms. Coming soon: Shabu-Shabu and catering service.  (FREEMAN)