Twenty pieces of Siomai. Twelve of which I can finish in one sitting while skewered on chopsticks just like bbq and eight pieces to be shared by my brothers. This was the typical scenario when Tatay (transalate: Daddy) brought siomai from Han Pao Teahouse. AND there is this chili with fresh calamansi to dip my “siomai bbq” <insert drool smiley here>.
In my fave sky blue pyjamas and books all over the place during college, Tatay would arrive from the province and tell me he got those siomai that actually has shrimp in them (unlike others that just have a whiff of shrimp). I’d jump from the bed and grab my 20-pc treat. Besides, these siomai has set a benchmark for my tastebuds on how siomai should be.
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