The restaurant that introduced dim sum to Cebuanos in 1969 reopens at Robinsons Galleria Cebu and brings back the popular dishes from the old Ding How menu.
“When we talk about our first experience with Chinese food, we think of steamed rice, siomai, and spring rolls. Cebuanos got to know dimsum through Ding How and it is an experience that is unique to Cebu,” said Steven Kokseng, marketing manager of Harbour City Dimsum House, Inc. The company owns and operates the Harbour City, Dimsum Break, Ding Qua Qua and Ding How brands.
Ding How Dimsum House opened along Colon Street in 1969 but a shift in the Cebuano preference for fastfood in 2000 prompted the company to replace it with Dimsum Break.
Steven said they noticed over the past few years a growing sophistication among Cebuano diners characterized by an openness to try new things and feel this is the right time to bring back the Ding How brand.
Ding How menu
Today’s Ding How is for customers who want to relish dim sum and eat at a more leisurely pace, according to business development manager Christopher Kokseng.
He said the company’s three other brands are more associated with quick dim sum fixes, adding that a good location was one of the things taken into consideration when they brought back their “grandfather brand.”
The company also looked into the old recipe books and did research and development so it can serve Ding How’s “heritage” dishes with a modern spin.
Dim sum orders like the crystal scallop and kuchay dumplings, baked shaopao, pork trotter, custard with salted egg bun are revived from the old menu and exclusively offered at Ding How.
Although they looked at what people enjoyed before and made it available again, Christopher said they also continue to serve the current favorites throughout their restaurant brands.
More photos of Ding How reopening