TuanTuan Kitchen: Manila’s First Hong Kong Cafe

When it comes to Chinese restaurants, I’ve always been more of a passerby than a fan. I’d see restaurants like TuanTuan Kitchen while walking through malls, but I never really felt the urge to step in. My godparent, who absolutely loves Chinese food, decided to treat us to a meal at TuanTuan Kitchen. Knowing her taste, I knew we were in for a satisfying lunch, even if Chinese food isn’t exactly my go-to. Surprisingly, this turned out to be a great introduction to TuanTuan’s offerings.

TuanTuan Kitchen blends the comfort of Hong Kong-style dishes with a modern, almost minimalist Western aesthetic. It’s not your typical Chinese restaurant with traditional red and gold decor. TuanTuan feels more like a sleek café with muted tones, clean interiors, and a relaxed ambiance that appeals to both casual diners and families. 

Steamed Shrimp and Pork Siu Mai

This was easily the standout dish for us. The siu mai here didn’t just taste good. It redefined what a good siu mai should be. The texture was ultra-smooth and compact, like it had been formed into a meatball first before shaping. It was like factory-made, but in a good way. It didn’t have those rough meat strands or uneven bites you often get in street food versions. Flavor-wise, it was deeply savory, juicy and packed with umami. This is the best siomai I’ve had so far. Hands down!

Hakaw | Steamed Bola Bola Siopao

While they did great on the siu mai, the flavor of Hakaw and Steamed Bola Bola Siopao didn’t quite reach the bar set by the siu mai. The hakaw had all the right components. It was decent, but not remarkable. As for the siopao, it was lacking, especially when you have already set a standard for steamed buns. The disappointing part is the fact that a fifty-peso siopao from a local Chinese carinderia in Calapan tasted better than this. For a place like TuanTuan, I expected better execution even in the simplest items.

Machang

Coming from a family with Chinese heritage, I’ve tasted many homemade machang versions that were packed with complex flavors. Unfortunately, this Machang left me underwhelmed. This version felt flat and generic in comparison. While the glutinous rice had the proper moist texture you’d expect, the filling inside lacked depth, moisture, and flavor. It consisted of meat, beans, and shrimp but all of them tasted dry and slightly overcooked. There was no sauce inside to bind the ingredients together, so every bite felt a bit disconnected and bland.

Malaysian Seafood Laksa Noodle Soup

While it might look visually plain in photos, this laksa turned out to be loaded with substance. It had generous chunks of seafood, vegetables, and thick, springy noodles. The creamy coconut broth, blended with sambal, created a beautifully spiced, slightly sweet and deeply flavorful soup. I was surprised how much I enjoyed the vegetables too. They were cut thick but cooked just right. The heat was present but not overwhelming because of the creamy base, so I enjoyed it very much.

Fried Squid with Garlic and Pepper

This was a dish that fully delivered on both texture and flavor. The fried squid was not only cooked to tender perfection. It was impressively juicy on the inside while remaining crispy and golden on the outside. What truly stood out, though, was the seasoned batter. It had a savory, slightly spicy kick, very reminiscent of Taiwanese chicken poppers. Every bite had a garlicky richness and peppery warmth that made it addictive. The pieces were large and satisfying, and the portion size was decent enough for sharing.

Sweet and Sour Crispy Pork

The Sweet and Sour Crispy Pork felt like a safe yet comforting choice. It did a good job of living up to the classic Chinese staple. The pork had a nice crunch on the outside while staying soft inside. It was coated with a thick, glossy sweet and sour sauce that clung to each bite without being runny. The tanginess of the sauce hit just right. I liked how well-cooked the vegetables were. The red bell peppers, onions, and green peppers still had a slight crunch, providing good contrast to the meat. 

Beef Yakiniku Rice Bowl

At first glance, the Beef Yakiniku Rice Bowl looked promising. The beef slices were thinly cut, slightly glazed and laid generously over white rice. But the moment I took a bite, I was met with an unexpected wall of sweetness. The sauce leaned far too heavily into the sugary side, throwing off the balance that’s expected from a sweet-savory dish. Yakiniku should typically bring out a harmony between soy, sugar, garlic, and sometimes sesame. This one tasted like the sugar overpowered everything. It’s a shame because the beef itself was tender and the rice portion was satisfying.

Hong Kong Style Coffee

This coffee was a roller coaster of unexpected flavors. It started off rustic and sweet with a condensed milk richness. But halfway through, the flavors abruptly shifted. The milkiness faded, and suddenly I was tasting almost fruity coffee notes that I wasn’t prepared for. It wasn’t necessarily bad. It was just strange. I couldn’t decide if I liked it or not. I admire the boldness in using a unique roast, but it’s definitely not for everyone. Now, I am wondering if this is really how a Hong Kong-style coffee tastes like.