The Steam Fried Rice of Cebu is fried rice topped with shrimp and pork, and steamed in a rice cooker with its secret sauce. This was an original creation of Mr. Henry Uytengsu of Ding Qua Qua Dimsum House in Cebu, which pionereed the all-day dimsum dining in 1969.
After Ding Qua Qua (1 branch) which offers a signature dimsum buffet, Mr. Uytengsu's group created Harbour City Dimsum House (3 branches) which featured the traditional dimsum carts wheeled to the customers' table-sides. They then created the mall-based Dimsum Break outlet (13 banches) to originally address the dining needs of the mall's late night foodies from the bowling alleys and cinemas.
True enough, the name "Dimsum Break" was inspired by taking breaks to eat dimsum during a bowling session. It is considered the Philippines' version of Panda Express.
Check out what Dimsum Break has to offer...
DIMSUM BREAK's 1st Manila branch is located at the 3rd Floor of The Annex, SM City North Edsa. They have a 2nd branch at the University Belt, and they plan to expand to more parts of the Metro.
All the steamed dimsum baskets are priced at P65.
They are famous for their siomai, which come in different versions.
(Note: There's no hakaw in the dimsum offerings).
A popular siomai variation is this one, topped with quail egg, or...
...this siomai, wrapped with bacon. This was a bit too fatty, and I prefer just the original siomai.
This is classic sweet & sour pork with just the right amount of sweetness.
This was just OK. You can skip ordering this.
This was really good and is best paired with the steamed fried rice also.
The crust and stuffing was just OK.
This is a good crunchy appetizer that you can also dip in their sweet & sour sauce.
Imagine fried rice topped with big chunks of shrimp and pork, with a savory sauce on top, then steamed in a rice cooker to get that saucy, almost congee-like rice topping.
The sauce and the toppings are very addicting. I have Cebuano friends who crave for this every now and then.
(We had a taste test of Dimsum Break's best sellers when they were applying to open a stall at Cucina Andare in Glorietta. :))
I liked these simple, refreshing, and light coconut cream gelatine blocks.
I did not like the taste of this mango-flavored custard with gelatine on top.
Overall, I love Dimsum Break and The Original Steamed Fried Rice. I'm already craving for it as I write this blog post. I also like their Siomai, Garlic Pork Spareribs, and Stuffed Taro. And their interactive counter, self-service, all-day dimsum dining is a nice concept.
Budget is P150/person.
Congratulations, Dimsum Break on the first year anniversary of your Manila outlet! I do hope you expand to other malls so that even more foodies can enjoy your offerings. :)
✮ - Recommended :)
Related Blog Post:
Pickiest Eater in the World | DIMSUM BREAK NOW OPEN AT SM NORTH EDSA ANNEX!
Live an Awesome Life,
P.S. Dimsum Break is finally opening a stall at Cucina Andare starting this week! Catch them at the Glorietta Open Park every Thursdays, Fridays, and Saturdays. :)
P.P.S. The UBelt branch is located right at the corner of CM Recto and Morayta Streets, beside the Yellow Cab branch. The main entrance is at the Morayta side. It's easy to miss as we don't have quite a large frontage but the space opens up more inside.