Crystal Dragon welcomes new Dim Sum Chef de Cuisine She Chong Ngooi, whose 17 years of experience and instincts as a modern culinary artist are taking dim sum to vibrant, new heights.
The art of dim sum is incredibly underrated, perhaps because we’ve grown so accustomed to it as diners. The Philippines, home to one of the world’s oldest Chinatowns, is rightly known for having some of the best Chinese food outside of China. And while excellent dim sum can be found in countless restaurants across the country, a select few continue to push boundaries—elevating traditional dumplings and small plates into a true culinary dream. Among these talents is Chef She Chong Ngooi (endearingly known as Chef Chong), who recently joined City of Dreams Manila as Dim Sum Chef de Cuisine of the celebrated Crystal Dragon restaurant.
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The Dim Sum Artist
Chef Chong’s artistry is on full display with the restaurant’s new and expanded dim sum menu, which not only brings China’s beloved teahouse culture into 2025 but also reinvigorates it. “I pay special attention to the taste, focusing on the combined flavors of ingredients and innovative techniques to give traditional dim sum new vitality by incorporating some local ingredients, and enhancing traditional recipes to suit contemporary taste preferences,” shares the chef about his creative process.
The new menu offers a wide range of flavors and textures, each dish crafted with premium ingredients by the masterful hands of Chef Chong and his dedicated Crystal Dragon team. Featuring over 20 unique dim sum creations, the selection is a true feast for lovers of Asian cuisine. A glance at the menu will have you craving inventive dishes such as the Imperial Crabmeat Crystal Dumpling in all its golden glory; the Pan-Seared Black Pepper Wagyu Beef Bun with its rich flavor and fluffy texture; the Jade Puff Pear, which features a vibrant exterior and delicate but flavorful seafood filling; and the show-stopping Hokkaido Scallop Phoenix Dumpling with XO sauce.
In addition to the delicious flavors of his dim sum, Chef Chong makes a conscious effort to ensure each plate is beautifully presented like a work of art—after all, we eat with our eyes first. It’s a detail many might consider small, but the chef never takes it for granted. It’s testament to how fastidious he is with his craft: in the end, the results should always shine through on the plate, and this is what marks him as a true culinary artist.
“A well-made dim sum can be noticed through the dim sum wrapper’s handiwork (such as number of pleats) and the meticulous attention to the other elements of the dish,” began Chef Chong. “A well-executed shrimp dumpling (har gow), for example, is defined by its crisp, clear, and translucent wrapper, perfectly capturing the delicate flavor of the shrimp filling. The shrimp should be succulent and sweet, and the sauce should complement the dish, enhancing rather than masking the taste.”
The Malaysian-born chef, began his career in 2008 as a kitchen helper in his home country, slowly working his way up the ranks as a cook. In 2013, he joined Tim Ho Wan Singapore as chef de partie, and later expanded his experience at Paradise Dynasty Group Malaysia, becoming the first ever to take charge of dim sum. Chef Chong would continue to hone his culinary skills at prestigious outlets such as the Weil Hotel in Malaysia and Dim Sum Haus in Singapore. Now based in the Philippines, he brings with him 17 years of dim sum expertise: his mastery rooted in tradition yet driven by fearless experimentation, redefining dim sum for the modern palate.
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The New Crystal Dragon
Complementing the latest dim sum menu is the newly refurbished Crystal Dragon, which reimagines the traditional Chinese teahouse experience for the modern age with luxurious interiors, ornate carpeting, and sleek tableware. This transformation reflects the restaurant’s commitment to grow alongside the evolving tastes of its diners, offering some of the finest Chinese cuisine in the city.
Under the leadership of Executive Chef-Chinese Danny Khoo and Crystal Dragon Chef de Cuisine Chan Choo Kean, the restaurant has also announced new additions to their iconic ala carte menu. Favorites of the chefs include: Braised Herbal Spring Chicken with ginseng, abalone, and king mushroom; Chopstick Fried Spicy “Kam Heong” Mee Sua Noodle with crispy soft-shelled crab; Double Boiled Pork Ribs with dried scallop, peanut, lotus root, red dates, wolfberries, and bamboo pith; Baked Live Sea Grouper with fragrant garlic sauce in claypot; and Wok-fried Kung Pao Bullfrog with dried chili and cashew nut.
All of these dishes are well worth seeking out—because in a city like Manila, where Chinese food may seem ubiquitous enough to be taken for granted, it’s exciting to see City of Dreams and Crystal Dragon push the boundaries of tradition. In welcoming new, passionate talent, they’re transforming the old into something truly fresh, dynamic, and undeniably delicious once again.
Crystal Dragon’s new dim sum menu is available for lunch until 5 PM daily. The restaurant is located on the upper ground floor of Nüwa at City of Dreams Manila.
For inquiries and reservations, call +63 917 550 2587 or (+632) 8691-7782; you may also e-mail [email protected], or visit www.cityofdreamsmanila.com.
Photography courtesy of City of Dreams
