09 February - 23 February, 2011
BBQ Catering Eat as much as you like at your home 4 Salads, 4 dressings, 5 Sauces Beef Tenderloin Tuna Médaillons Chicken Breast Frankfurter & Chorizo Sausages Baked Potatoes Ratatouille Vegetables Rp. 185.000 net.p.p Beef Fondue Bourguignon 200gr. Beef Tenderloin with mashed potato or rice Rp. 195.000 net.p.p Beef Fondue Chinoise 200gr. Beef Tenderloin with mashed potato or rice Rp. 185.000 net.p.p for Booking at your home: HP: 0361 794 81 04 or E-mail email@example.com C/R/I-15 Dec 10
C/R/I-15 Dec 10
By Gerry Williams E-mail: firstname.lastname@example.org
Dim Sum in Ubud! The area surrounding the Bintang Supermarket in Ubud has been transformed by the arrival of a number of restaurants, first of which was Cherry Blossom, a Dim Sum house that also serves other Cantonese specialties as well. It is a large upstairs terrace area to the left of the supermarket. Dim Sum is a centuries old form of snacking whilst taking tea [yum cha], traditionally done at a tea house but now giant Dim Sum emporiums exist throughout China, Hong Kong, Singapore and many other cities in the western world that enjoy a significant Chinese population. For example in Sydney’s 3 distinct Chinese districts there would be at least 10 dim sum houses seating 500+ persons at one sitting, where the trolleys of fresh dim sum just keep rolling out from the kitchens. Cherry Blossom is not on that grand scale and your requested order is prepared specially for you, not a great problem as most dim sum are simply steamed in bamboo baskets, a few are deep-fried and others are pan fried before steaming. China has been perfecting the art of dumpling making since the Sung dynasty. Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables. Cherry Blossom presents you with a good variety of 25 different dim sum from which to select, almost all come in sets of three, so ‘sets of three’ are also the perfect combination of diners to share a dim sum feast. Har Gow has always been one of my first selections at any dim sum. Prawns wrapped in a wheat starch flour skin that is almost translucent after steaming. At Cherry Blossom they only use the Indonesian names with English translations rather than the original Chinese, so they are called Hakau Shrimp, who cares as they taste exactly the same. Spear with your chopsticks and dip in the soy or chilli paste for added flavour. Siu Mai are another regular feature on dim sum menus, the stuffed dumpling, having a skin from wonton wrappers. Cherry Blossom has chicken, pork and vegetarian Sui Mai, all very good. Steamed Buns are another regular feature, originating in Shanghai and often just referred to as Shanghai Buns, even though they are not buns at all, but they do have a bread texture as they are made with yeast and are soft and fluffy. Many different stuffings can be used. Here there are chicken, vegetarian and cha siu [meat] as well as an unusual Egg Bun, which I liked very much, particularly after well-lacing it with chilli sauce! Crescent shaped dim sum are usually a type of Gow Gee, or jiaozi, which means one and the same: Gow Gee is simply the Cantonese romanization of the Mandarin jiaozi, [also the origin of the Japanese Gyoza]. Gow Gee recipes normally call for the
dumplings to be cooked by steaming or deep-frying instead of boiling. Often they are pan-fried on one side before steaming as with the Japanese Gyoza [and the origin of the American ‘potsticker’]. One of the deep-fried versions at Cherry Blossom is called Wotieh, for which I could find no translation, but I enjoyed eating them, dunked in soy. Another was their ‘crispy shrimp fan’, but this was better with chilli. Hakau Vegetable dumplings, the skin again almost translucent but this one is made from rice flour, another version is stuffed with young spinach leaves. Vegetarian Spring Rolls [chun guen] are on every menu, these ones have that crisp rice paper shell often missing elsewhere. Stolen from Thailand are the Fortune Bags [their Thai name translates as Money Bags], minced meat and spices wrapped in rice paper and tied up like a money bag, then deep fried, crunchy balls of taste, a dish that is usually liked by all, including me. At Cherry Blossom they are unusually served with a mayonnaise dip, OK but I would prefer the Thai style with a sweet chilli sauce. Also from the Thai are Shrimps in a Blanket, prawns wrapped in rice paper before deep-frying. There are many other standard dim sum offerings that may or may not be to your taste. The Chinese love Chicken Feet, but for us westerners a little daunting with all those small bones and little meat, [they do not serve ‘cocks combs’ at Cherry Blossom, but that is another regular item with which I have always had problems]. Turnip Cake, Tofu in Black Bean, Crispy Wontons and Spare Ribs are amongst the other possibilities. Three persons for Dim Sum, order 10-12 varieties, and enjoy one piece each, that is the way the Chinese do it, and I enjoy it as well.
QUICK REVIEW Restaurant
: Cherry Blossom
: Upper Level, Bintang Supermarket, Campuhan, Ubud.
: 10.00am-10.00pm, daily.
: Large secure area.
: Rp. 100,000 [dim sum] or Rp. 200,000 [a la carte] for two [+ drinks]
: Relaxed and friendly.
: Chinese eating house.
: Good dim sum!
Cherry Blossom also has an a la carte menu of popular Cantonese dishes. Cha Siu is Roasted Pork, done in that distinct Cantonese style [long strips of seasoned boneless pork are skewered with long metal hooks and placed in a covered oven. The meat is seasoned with a mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoi sin sauce, and sherry or rice wine. These seasonings turn the exterior layer of the meat dark red], that you see hanging in the window of Cantonese restaurants. Other options include Peking style Duck, or simply roasted, Hainan Chicken [boiled in chicken stock], Sweet and Sour Vegetables, Chicken or Pork and Beef in Black Bean. Finish your meal with a plate of Chinese style Fried Rice to cleanse your palate. Cherry Blossom is a simple restaurant, as is the norm for countless thousands of Chinese restaurants around the world. Therefore you can enjoy tasty food at very cheap prices. Another new taste for Ubud!
Copyright © 2011 Gerry Williams Reviews that appear in Bali Advertiser are based on actual visits to the establishments listed, without the knowledge of the restaurants, and are not paid for by the individual restaurants. Opinions expressed here are those of Gerry Williams and not necessarily those of Bali Advertiser. Gerry Williams attempts to write from a ‘typical’ diner’s perspective and, whilst quality of food is the most important criteria overall, value for money is the real measuring stick.