Many of us anticipate when the next dim sum eat-all-you-can deal at Shang Palace will be because, really, they serve one of the best in the Metro. But there's a whole lot more to explore at this top-rated Cantonese restaurant. Apart from what the regulars have come to love through the years, Shang Palace has included a few new dishes that its new Executive Chinese Chef, Ben Lam, describes as "a combination of Asian and Sichuan."
Before we devoured the latest hits, we consumed an insane amount of various dim sum: Steamed Crystal Skin Shrimp Dumplings, Steamed Pork Dumplings with Fish Roe, Steamed Beef Balls {my favorite}, Steamed Beef Tripe with Curry, Deep-Fried Chiu Chow Fish Ball, Water Pan-Fried Shanghai Pao, and Fried Onion Flaky Cake!
Enveloped in silky skins, the tender balls of meat with rich flavor in maximum doses are half submerged in a pool of vinegar and chili sauce. These are really wonderful! The chili factor scared me at first because sometimes Chinese chefs don't kid when they say that the dish is spicy. The heat level was just right for me. I have a low tolerance for spicy dishes, by the way.
A mandatory order for most of us, Shang Palace's Sautéed Diced Beef Tenderloin was definitely not shy on flavor. It's laced with Chinese wine, vinegar, and black soy sauce.
Okay, we all know that Chinese people have about a million superstitions, right? In one way or another, Pinoys have adopted some of them. Here's one more: The Fortune Chicken. You have to make a wish before you lightly hit the baked sheath with a hammer.
Inside is one magnificent bird wrapped in lotus leaves and adorned with fine trimmings. In order to achieve an extremely tender meat pumped with fantastic flavors, Chef Ben Lam prepares this dish for a minimum of six hours...baking not included. Because of that, you need to order one day in advance. I can't believe that I'm going to say this about a poultry, but here it goes: it's worth the wait.
Are you a crab hound like me? If you are, then you'll agree that Chili Crabs are one of mankind's greatest creations. I mean, dear Lord in heaven, once you dig into that crown of fried Garlic Bits and sliced chilis, euphoria ensues. Mixing the garlic bits with steamed white rice is optional, but I think that it should be mandatory. It just elevates the satisfaction level to about 150%.
Tha Mango Rice Roll is the latest dessert that I like best. Each sticky tube rolled in desiccated coconut is filled with ripe mangoes. Truly delicious!
Shang Palace
2/F Makati Shangri-la Hotel Manila
Ayala Ave., cor Makati Ave.,
Makati City, Philippines
Contact No.: (+632) 814.25.80
Website: www.shangrila.com
Facebook: Makati ShangriLa
Twitter: @MakatiShangriLa
Onward and Upward!
