As we entered the lovely elegant interiors of Li Li at the Hyatt, I totally forgot that we literally crawled for two-hours in traffic from Ortigas to Manila. It was well worth the trip and the long wait. The sumptuous dim sum feast prepared by no less than the “Dim Sum King” himself, Chef Lau and the signature creations of Chef Andy Chan were a respite from traffic and the mercurial heat outside.
Arriving first on our table was the Deep-fried Golden Mushrooms with Dried Scallops. Strips of mushrooms were fried to a golden crisp combined with the buttery rich taste of the dried scallops. It was a heartwarming opening, unmistakably one of our group’s favorite dishes among the oh-so many that were served.
Legend has it that when a dim sum is made, a piece of the maker’s heart goes with it. I believe this is so with all of Chef Lau’s creative renditions.
To catapult this gustatory experience even higher, Chef Andy Chan served Fried Thai Rice with Chinese Ham, Foie Gras, Scallop and Roasted Duck. Although more than happily satisfied, we just had to sample the fried rice. I especially took note of the foie gras in the dish — I just couldn’t resist taking a mouthful of rice and another and another. The taste was heavenly.
Thinking that we were done for the day, Chef Miklavc, Hyatt’s Executive Chef came in with a tray of Mango Pudding with Mango fruit, Cream, Mango Coulis and Sesame Twille. He graciously served each one of us with a glass of his sweet creamy mango pudding. One by one he asked us if we would like to put in mango bits, cream, the mango coulis (thick pureed mango) and a crunchy delicate sesame twille. One by one we said yes to everything. It was truly a magnificent gesture from the big man in the kitchen himself.
