In my own little world, I sometimes try to picture how it is to sit at the dining table of a royal family. A long rectangular-shaped table with multiples of food on the table. I picture varieties of my favorite dishes in my head when I think of that scene. Just in front of my seat, I couldn’t decide how to start with more than 8 dishes lying in front of me.

It’s somehow like a photo of what you can see above.

A very favorable day was bestowed upon me when I was invited by Crowne Plaza Hotel for lunch. Together with few blogger friends, we were treated like royalty with the load of food presented to us by Crowne Plaza Hotel.

Crowne Plaza’s premiere Chinese restaurant, Xin Tian Di, is among the first hotels that introduced the concept Dim Sum buffet. A feast of more than 50 dim sum to choose from. This is not the first time I tried Xin Tian Di’s dim sum buffet. My mom is fond of getting discount cards at hotels. Before, I didn’t think it was practical at all. But later on, I find good use to it because of the discount perks we get. We used the discount card all the time when dining in at Xin Tian Di, whether for buffet or not.

My experience this time at Xin Tian Di differs from my dining experience with my family. Sitting in with fellow bloggers and PR Manager of Crowne Plaza, our lunch that started at 12nn and ended at around 4 in the afternoon was overflowed with food, laughter and endless talks.

I was one of the early birds, next to Richard, who arrived at Xin Tian Di. Since the others were late, we went ahead to choose our dim sum from the menu. We were given sheets of paper menu, more like a checklist.

Among the 5 soups on the list, I chose to try these 3 – Egg Noodles with Mixed Seafood Soup, Wanton Noodle Soup with Roasted Duck and Steamed Seafood Dumpling in Superior Stock.
What stood out is the Steamed Seafood Dumpling in Superior Stock that gave a boost to the lunch buffet. A flabby dumpling stored with chopped seafood is a warm starter to get me moving and try more dim sum.

I was hesitant to give it a try based on how it looks. The plate appears like Chicken Feet, which I oppose ordering in any Chinese dim sum restaurant. I gave it a little try, literally by getting a tiny taste of its sauce only. Seeing more dim sum on the table, I jumped to another plate from taking an itsy bitsy taste of Steamed Duck Wings with Chili Sauce.

Being attracted to any edible Japanese item on the menu, I placed this as my order. Japanese Siomai brings in the touch of sushi using seaweed as wrap, crab stick as meat and egg soup to add extra flavor. One siomai is not enough as it is very light to take yet compact with meat.

Steamed Fresh Squid with Garlic is a lone ranger without rice. Best to order any type of rice, Yang Chow Fried Rice preferably, if you choose to get this squid. The aroma and zest of garlic is soaked that results to bursting flavor of squid, spices and garlic altogether.

Cream of the crop, presenting Xin Tian Di’s Steamed Xiao Long Bao and Pan-fried Xiao Long Bao (no photo). Whether you are Chinese or not, Steamed Xiao Long Bao is a type of delicacy any nationality may simply appreciate. A basket of simple soup dumplings that originated from Shanghai. That’s why if you are up to taste the best Xiao Long Bao, head to its origins in Shanghai.
For now, Xin Tian Di offers competitive Xiao Long Bao here in Metro Manila. It may sound expensive to dine in here for Xiao Long Bao but I’m telling you it’s worth trying. Their buffet allows you to try 50+ dim sums of your choice, not only Xiao Long Bao.

Chef Sam Lee of Xin Tian Di innovated and added a modern twist to this classic dumpling by introducing Pan-fried Xiao Long Bao. A crispy layer outside covering the soft original Xiao Long Bao.

Inside this bright yellow dim sum are shrimps, stone fish fillet and tiny carrot slices, a unique creation of Xin Tian Di’s very own Chef Sam Lee.

There might be 50+ dim sums at this restaurant but all you may remember can be counted using your fingers in one hand. Hakaw is one type of dim sum I know is not alien to you. It’s famous all over Asia for its simple yet extraordinary taste of steamed puffed prawns.

Childhood memories flashed back as I saw deep-fried buns and sweetened milk served to us. I used to buy local bread, pandesal specifically, and open a can of condensed milk. Afterwards, I dip the pandesal into the honeyed taste of condensed milk. Similarly, Deep-fried Bun is the polished version of what I used to do at home. Both are heavy for the calorie counter and desirable to eat at the same time.

Ampalaya Buchi Rate: 4/5

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