1969 the Uytengsu family brought home the concept of Hong Kong tea houses in Cebu, that was how Ding How was born.
Perhaps their most famous recipe is the steamed fried rice, a delicious concoction of fried rice, set in a bowl, steamed quickly and then topped with a meat and shrimp sauce that has become a unique chinoy dish, perhaps the precursor of what is now known as rice toppings.
Through the years it grew into the Harbour City Group that has a number of restaurants and Dimsum Break, the express version of the original tea house.
Ding How recently reopened in Robinson’s Galleria Cebu after more than a decade hiatus to introduce a more upscale but casual dining experience from their fast-food franchise.
With their classic dishes comes the selection of yamcha or Dim sum that made them famous. We tried it out today and was happy they had a number of seafood and vegetable dimsum options as SeriousPanda has been trying to avoid meat.
The menu is pretty extensive so we probably need to go back a couple more times before we can even go through half the menu.
Do enjoy =)
Food 4/5 Price 4/5 Portion 3/5 a pretty impressive 11/15 score.