Filipinos definitely love dimsum, well, history speaks for itself. We have a taste for fried, steamed, and stewed snack-bite grubs that’s why many restaurants and even food carts are flooding our streets and malls.

Last Ausgust 31, I was invited to one of the leading Hong Kong Chinese restaurants in the country, Hap Chan Tea House.

Hap Chan is known for its authentic Hong Kong-style cuisine and this September, their SM City Davao branch will be offering a Dimsum All You Can for only Php. 399.00!

Enjoy eight kinds of dimsum meticulously made in their very own kitchen. These includes Kikiam, Hakaw, Shrimp Siomai, Japanese Dumplings, Cuchay Dumpling, Quail Egg Siomai, Chicken Feet, and Spring Roll.

Everything is served in a cart of Dimsum with a sweet and sour sauce, ketchup and their in-house chilli garlic. Also, it comes with a bottomless iced tea.

I personally like their Kikiam. It’s not the usual Kikiam that you can get along the streets or from a Chinese fast food chain. It’s not oily or smudgy, it is tenderly made and a best partner with their sweat and sour sauce.

Also, you are guarantee with the best customer experience.

Overall, the dimsum buffet is really worth every penny you spend on it. It is best when shared with your family and friends.

Hap Chan’s Dimsum All-You-Can is available all day long starting on September 3 and will end this October 3. #HappyTyanSaHapChan

Previous article#makeITsafePH: Are We Really Cleaning Up Our Digital Footprints?
Next articleChit-chats at Purge Coffee Roaster
Penn Villamora
Dave Stephen “Penpen” Villamora is a freelance journalist, blogger, and food advocate with an insatiable appetite for culinary exploration. An entrepreneur by degree and a contact agent by profession, he channels his passion for food into storytelling—whether through writing, photography, or firsthand gastronomic adventures. A self-proclaimed food-o’-phile (or "foodporn" enthusiast, as he cheekily calls it), Penpen travels relentlessly in pursuit of new flavors, believing every dish—from street food to fine dining—is worth a try. His work celebrates local food cultures, sustainable dining, and the stories behind every bite.