I was instantaneously slayed by the scene above. The next thing I knew, I was just snapping photos of the entrance hall of The Shang Palace way before the concierge could have found my reservation. There's just something about hallways and light fixtures that captivates the finesse in me.
All three photos above where taken at the Shang Palace at the second level of Shangri La Hotel Makati.
I was completely in awe of the chandeliers strategically hanged on certain spots on the ceiling of this esteemed Chinese restaurant in the aforementioned hotel.
I was there for lunch and to try Dim Sum Plus. Dim Sum Plus at the Shang Palace is available for lunch from Monday to Saturday, 11:30am to 2:30pm for only P 888/per person, subject to tax and service charge.
Sorry to burst your bubbles but I have to go directly to business, trying out as much as I could some of the unlimited dim sum offerings.
First in the order of things is a platter of cured meat for appetizer. Surprised? I was too. Aside from unlimited dim sum, you can also order unlimited soups and congee but only one kind for entree per diner can be enjoyed.
On the huge platter are chilled jelly fish, marinated bean curd, sliced pork knuckles with garlic, tender marinated beef, honey-glazed pork barbecue and century eggs.
For the mains we were made to try Hot Prawn Salad, which I thought was for dessert when I saw it being served. Kinda looked like a fruit salad then I heard it has fried prawns.
The prawn was crisp fried on a batter and mixed with fruit cocktails and the usual dessert salad dressing of mayo, cream and condensed milk.
It was rather unusual but I loved it.
Sauteed Beef with Celery in Sichuan Sauce is also good but I wouldn't rave about it.
Now let the dim sum start. I thought it was game on, but I got heavy immediately and cringed over the massive dim sum servings. Then again, it's all about pacing...
While waiting for our orders we were given a complimentary bowl of Braised Tofu. I love that it's fairly seasoned with a hint of sweetness.
We then began feasting with stacks of basket steamer which carried the Steamed Pork Dumplings with Fish Roe or Siomai, Steamed Crystal Skin Shrimp Dumplings, Steamed Spinach Dumplings stuffed with Shrimps.
The Steamed Crystal Skin Shrimp Dumplings was likened to Xiao Long Bao, though shaped differently. With it's broth intact the silky wrap and the filling has that same texture and taste.
Barbecued Pork Pie is the bomb! Everyone's fave for its savory filling, crusty sesame seed bun.
The Steamed Chicken Feet with Spicy Black Bean Sauce caught my interest by heart. I don't know why the others didn't vote for it as one of the best dim sum choice, or probably the others were just shy to eat it. It was rather awkward eating a whole chicken feet on a table surrounded by well-mannered foodies you know. But cared less for it was really good. The spiciness blended so well with the sweet and sour sauce that glazed the delicate meat on the feeble bones of these chicken feet.
These Crisp Deep-Fried Spring Rolls isn't your ordinary Lumpia for it has prawns in it, and the glorious crunch in every bite is beyond comparable to the ones you get for the carinderia.
Another exciting dish not to be missed is the Pan-Fried Turnip Cake with XO Sauce. The turnip, also known to Filipinos as "singkamas" was boiled, mashed and formed into large cubes. It is then sliced up, deep fried and made to sit in flavorful XO sauce.
The crown favorite was Prawn with Cheese Balls. I'm sure kids would love this, as shredded prawn is battered and made into balls and coated with strings of cheese and fried.
Another fun-looking dish balled up as well is the Deep-Fried Taro Puffs with Diced Scallops.
The last dish I tried is the Steamed Pork Rib with Black Bean Sauce. I never really like salted black beans specially if is heavily seasons a dish, however this dish was another winner.
I just love how the chefs made each dish special in their own ways, without being overpowering in saltiness nor sweetness. The interplay of spices and herbs coexisted with traditional way of preparing the Chinese staples were made with precision. So I say the P 888 fee gives that value for your money.
Dessert was simple but equally divine-Chilled Mango Puree with Sago and Diced Mango. It's a milky cold soup infused with the sweetness of mango. Every spoon is a refreshing taste of summer with sago and fresh mango bits.
Address: Level 2 Shangri La Hotel Makati
Contact Details: (63 2) 814 2580