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discoveries after the wedding bells

There’s Almost Nothing Like Shi Lin to Satisfy a Dimsum Craving

I was craving for dimsum so hubby took me on a dimsum date

Shi Lin is known for their Xiao Long Bao so it’s a no brainer why hubby was excited to take me here when he found out i was craving for dimsum

The menu was simple, a few dimsum, a few noodle dishes, some entree and some dessert.

Hubby had everything planned and already knew what to order

Noodles with Spicy Sesame and Peanut Sauce

This is so delicious!

Perfectly cooked noodles coated with thick peanut and sesame sauce. The sweet nutty flavor had me on the first slurp! I could eat two bowls of this, that’s how much i liked it!

As we were waiting for the rest of our order, we were watching the dimsum chefs work in the kitchen. Such skillful hands molding the dimsum and buns! It was interesting to watch them work. I kept thinking if they still ever craved for dimsum after working on them for hours on end…i probably still would

My thoughts were interrupted by our waitstaff setting a bamboo steamer on our table. When the steam cleared we saw beautiful uniquely shaped dimsum

Pork and Shrimp Siomai

this was pretty good, just a little difficult to mouth in one bite

but a mouthful is definetely worth it especially when prepped by dipping in chili sauce

Xiao Long Bao

I was excited when this arrived because i had been seriously reviewing the steps on how to enjoy the xiao long bao -yes there is a proper way to enjoy these dumplings

Carefully pick up the xiao long bao, make sure not to puncture the wrapping

You could see the broth pool at the bottom when the dimsum is raised

Dip the xiao long bao in the shredded ginger with 1 part soy sauce & 1 part vinegar -you can tweek the dipping sauce to your liking, i like mine with more soy sauce than vinegar, while hubby likes the opposite

Place the dimsum in your spoon and puncture the wrapper allowing the broth to escape -this can be pretty hot but ours were a bit lukewarm due to my over eager snapping of photos

Sip the broth, be careful not to burn yourself. You can place some shredded ginger on top of the xiao long bao, sip the liquid and eat the rest of the dimsum in one bite. You wont have a problem with this because they’re pretty tiny and im almost sure i could finish the whole order if i didn’t get anything else.

What this dimsum lacked in size, it made up for flavor. The pork mix filling was just so delicious and the wrapping adequately enveloped the flavorful pork and broth, that we will probably be back soon, no doubt about it.

Pork Steamed Buns

Well, we were debating if we would ask for another order of the xioa long bao or try their buns, the buns won that day

if you plan to order any of their steamed buns, make sure you’re willing to wait 15 min because these are only made once ordered, so you can imagine how soft the bread is and the filling, similar to the delicious xiao long bao.

This is a good alternative when you want something more filling

…or if you just want good buns

Shi Lin was a great place to satisfy my dimsum craving

Shi Lin
Ground Floor, Commercenter Building
4th Avenue corner 31st Street, Bonifacio Global Cty
Tel. No. (02) 703-542/0917-740-8567
Open daily
11 a.m. to 10 p.m. (Monday-Thursday)
10 a.m. to 10 p.m. (Friday-Sunday)


April 19, 2012 - Posted by | Gastronomic experience | , , , , ,


  1. I agree!! JodiesDaddy and I LOOOOOVE shi Lin!

    Comment by JodiesMommy | April 20, 2012 | Reply

    • i know! sometimes it’s the simplest things that are the best!

      Comment by mrs lavendula | April 20, 2012 | Reply

  2. I knew the spicy variant of the noodles with peanut sauce would be better, now I’m craving for it. That and especially for some Xiao Long Bao again! šŸ™‚

    Comment by Guia Obsum | April 21, 2012 | Reply

  3. […] after devouring a bowl of noodles with spicy sesame and peanut sauce in the newly opened branch of Shi Lin on the 2nd floor, i just had to get my sour dessert […]

    Pingback by Dessert Discovery: Pinkberry after Dinner « Our Daily Blog | May 28, 2012 | Reply

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