Skip to main content

Kusina Tsina: Chinese eats for less

Iloilo City's Chinese restaurants scene can be classified into two; the old school chinese restaurants mostly located in the Downtown area and the modern ones in malls and other parts of the city. The former, which are as old as the heritage buildings of the city, serve Chinese specialties in an old world ambiance that are reminiscent of the "growing up" years when these restaurants rule the gastronomy of the city. The latter, on the other hand, serves this familiar Eastern cuisine in style and in a manner influenced by the West.


Among these Chinese restaurants in the city which has a modern setting is Kusina Tsina. One of the newer Chinese restaurants around, it serves Chinese cuisine for a price much less than competing restaurants. Partly because their two branches aren't located inside malls nor having this ultra modern fixtures. What you'll see are just simple furnitures, and typical of Chinese restos, crowded in a limited space.
I have been only to their branch along Quezon street for a quick snack of sio pao and sio mai before so it's very limited review. Their sio mai is big and worth at around PhP50 while I didn't really like their asado sio pao, which is literally pork asado filled bun. They have a decent number of offerings from the usual rice toppings and dim sum to pork & chicken specialties plus more.
Labeth of Skyscrapercity forum share her latest foodtrip at Kusina Tsina along jalandoni street in Jaro.

Fried spring rolls

Roast Duck

Kusina Tsina's dim sum platter

Chicken feet

Pork asado and soy chicken

Location map for Kusina Tsina along Quezon street

Popular posts from this blog

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy  and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice .  I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe  langka;  all in one big large  kaldero !  And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya

Calda Pizza: Home of the biggest pizza in town

Calda Pizza means “hot pizza” in Italian and had its beginnings in Lahug, Cebu City in January 2008. Conceived by a Cebu-based couple, Bernard and Frances Therese Palang, the pizza chain started with a capital of PhP 400,000. But prior this venture, Bernard worked in the family-owned furniture business while Frances heads a chemical repackaging business. With success already in the bag after only the first year, they eventually ventured out of Cebu and opened their first branch in Quezon City. They sacrificed their respective jobs to concentrate in their new business. Frances’ attention is devoted with the administration and commissary works while Bernard is in charge of marketing, expansion and franchise expansion as well as the daily operations of company owned branches. Now more than three years later, it has taken the country by storm as around 35 branches have opened nationwide. NOW IN ILOILO But Ilonggos need not to travel out as Calda Pizza recently opened its first bra...