6.046 Pan-Fried Egg Bean Curd, Scallop, Shrimp

Cycle 6 – Item 46

20 (Fri) Feb 2015

Pan-Fried Egg Bean Curd, Scallop, Shrimp


at Li Li

(New World)

-Malate, Manila, Metro Manila, Philippines-

with the Family

Lunar New Year with the Family in PHL, Day 3 (see previously 6.045 Tortilla Española)

After spending the earlier part of the week in Seoul, we flew into Manila together late Tuesday night (see 6.043 Bibimbap).  As on the prior family trip to the Philippines (see most recently 5.357 Chicago Cowboy Steak), which had gone so well that the wife was willing to come back so soon, the itinerary primarily involved water play for the kids and fine dining for the grown-ups.  Flying back late tonight.


Try Every Restaurant in New World, Pan-Pacific, Diamond Hotels (6 of 10) (see also TERNWPPD)

Eating my way through the restaurants in the 5-star hotels within walking distance of my apartment in Manila: New World (3), Pan-Pacific (5), Diamond (2).  In contrast to the crappy food in the neighborhood, hotels ought to do better, at least in terms of quality.


Li Li is a Chinese restaurant.  Menu leans Cantonese.  The priciest and fanciest Chinese restaurant in the area.

Based on this initial visit, I’m thinking that Li Li may also be the best Chinese restaurant in the area.  Everything was well-constructed, well-seasoned, well-presented – exactly what TERNWPPD is supposed to be about.   I might even consider TEILL, though the cost, such as that abalone dish, would make me think twice.

Corn & Crab Soup (3.75): soft and sweet, both the corn and fresh crab; perfectly seasoned broth; perhaps the best soup of this kind that I’ve ever experienced; so good that DJ nearly cried when he spilled a bit of his portion; we ended up getting another bowl at the end of the meal.
Hargao (2.5): nice shrimp filling; skins were a bit rubbery.
Shiomai (2.5): okay in general but lacking in something.
Hofan with Chicken in Black Bean Sauce (3.0): good flavor, though missing the wok-char.
Shrimp Wonton Noodle Soup (3.5): chewy egg noodles, delicate broth, tasty wontons – finally, I’ve found a place that does a decent Cantonese noodle soup.

The Pan-Fried Egg Bean Curd, Scallop, Shrimp was fantastic.  A cube of deep-fried egg tofu, topped with a pan-seared sea scallop and shrimp–each cooked to luxuriously silky perfection–smothered in a delicate scrambled egg sauce, plus steamed broccoli.  Embodying Cantonese at its finest: simple yet sophisticated, light yet hearty.  One of the Top 5 best dishes that I’ve had over the past 5 years.




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