We sampled the new à la carte menu at Nüwa Manila, City of Dreams Manila. Here’s what stood out to us.
Iberico pork dim sum, a generously filled baked crab shell, and tea-smoked Australian beef short ribs with homemade buns were among the dishes served at the October 7 media lunch. We also tried braised fish maw with grouper in superior broth and crispy seafood rice, which chef Chan Choo Kean prepared in front of us.
Behind the menu are chef de cuisine Chan Choo Kean, City of Dreams Manila executive chef–Chinese Khoo Teng Jin, better known as chef Danny, and dim sum chef de cuisine She Chong Ngooi. Chef Danny guides menu development, while Chan oversees Crystal Dragon’s kitchen.
Our lunch featured a curated selection, with the dishes now available to order individually à la carte. Chan also joined two chefs from Melco’s Michelin-starred Chinese restaurants for a six-hands dinner at Crystal Dragon in April.
Related story: Beyond biryani: How a new generation of culinary auteurs is reclaiming the cuisines of India
Related story: Coffee with the collection: 5 museum cafés to visit around Metro Manila this October
Related story: Gallery by Chele welcomes a La Rioja legend into its wine cabinet
Dim sum with Iberico pork and black garlic
The Crystal Dragon Tasting Platter brought together Chaozhou-style deep-fried prawn balls, “Ham Sui Kok” with Iberico pork and black garlic, goldfish dumplings filled with shrimp and diced pumpkin, and steamed vegetable dumplings with Chinese yam.
I especially loved the ham sui kok. The pork filling was rich, full of umami, and had that melt-in-the-mouth quality. It was a small bite, but a flavorful and indulgent one.
The new dim sum selection is available exclusively at lunch, making a midday visit worth planning.
Fish maw soup and a generously filled crab shell
The braised fish maw with grouper in superior broth stood out as something different in the lunch lineup. It gave us a chance to explore another part of the menu before moving into the main courses. The baked crab shell stuffed with mushroom and black truffle was another highlight. It was packed with crab meat, and I really enjoyed digging into it.
We also had braised bean curd with morel mushroom and vegetables, rounding out the selection alongside the seafood and beef.
Beef short ribs with homemade buns
The tea-smoked Australian beef short ribs were among the dishes I enjoyed most. Beef isn’t usually my first choice, but this preparation won me over. I loved the homemade buns, too. With the beef tucked inside, the combination felt a little like eating a burger, making it a fun part of the meal. It’s a dish I’d order again, especially with people happy to share a few plates.
Tea-smoked Australian Beef Short Ribs with homemade buns | Photo by Judy Arias
Crispy seafood rice prepared in front of us
Chef de Cuisine Chan Choo Kean prepared the crispy rice with assorted seafood and superior broth in a stone pot right in front of us. I especially enjoyed how the crispy rice added texture and bite to the soup, while watching him prepare it made the dish a highlight of the lunch.
What I really enjoyed was the crispy rice itself. It added another layer of texture and a satisfying bite alongside the seafood and broth. That contrast kept each spoonful interesting and made this another highlight of the meal.
Coconut milk pudding to finish
Our three desserts were Deep-fried Black Pearl in Homemade Salted Egg Lava, Crystal Dragon Cranberry Red Wine Snow Skin, and Snowbird’s Nest & Milk Pudding in Coconut. The coconut dessert was my favorite. I particularly enjoyed the chocolate coating and the pudding inside. Even after several courses, I was glad to have room for it.
The lunch also included a tea pairing. I kept asking for the aged pu-erh and enjoyed sipping it through dessert, too.
Plan your visit to Crystal Dragon
Crystal Dragon is on the upper ground level of Nüwa Manila at City of Dreams Manila. Lunch runs daily from noon to 3 p.m., while dinner runs from 5 to 11 p.m.
For reservations and current à la carte prices, call (02) 8800-8080 or email crystaldragon@cod-manila.com. Our course sequence and tea pairing formed part of the media lunch presentation, so ask about current tea options when booking.
Come at lunch for the dim sum, then leave room for the crab, crispy rice, and something sweet. Choosing what to order might take longer than expected.
Related story: Chef Masahiko Kodama is back in PH working his yakitori magic
Related story: Seafood 8 by Olio’s elevates seafood dining in Quezon City
Related story: Chef Andrea Spagoni brings southern Italy’s authentic coastal flavors to Solaire
