12 years ago, I used to go to Edsa Shangri-La Hotel. Before you become too impressed, the hotel visit wasn’t anything like you were thinking. What I would do is enter the lobby, appreciate the display of grandiosity of this hotel, then go all the way to the back exit to SM Megamall. That’s it, I just literally used the hotel as short-cut to SM. I kept doing it though because I was drawn to the glamour of Shangri-La like a moth to a flame. Few weeks ago, I was able to return to Shangri-La and I’m happy to report that this time, I did more than pass by in the hotel. Nope it was not a staycation (I’m hoping though that I would get to do that soon 😉 ), I went there for lunch in one of the in-house restaurants of the hotel, the Summer Palace.
Summer Palace has just reopened following a renovation. Because it’s my first time to visit, I cannot tell how much the interiors have changed compared with how it looked before. But I like the uncomplicated but luxurious design, the big round tables with lazy susans, dark-stained walls, curtains, and furniture.
Summer Palace’s specialty is Chinese cuisine (Cantonese specifically) and during our visit, we were introduced to some of their new dishes. Today, I will give you a review of these delectable offerings.
They looked so pretty I thought we were starting out with dessert. On a plate that looks like a giant clam shell, were 4 kinds of appetizers that were as pleasing to the taste buds as much as they were pleasing to the eyes. There are 1. Sautéed fresh peeled crab meat and scallops with egg, 2. Oven-baked shrimps and egg tart in wasabi sauce, 3. Summer Palace’s special thousand layers radish rolls, and 4. Stuffed crispy dough with minced seafood and pomelo in wasabi sauce. I loved everything except 3, not that it was bad, it was just not as flavorful as the other appetizers. Number 2 is a pleasant surprise, with a hint of wasabi that gives it that certain oomph.
And then we were served with a small clay pot with a brown-colored broth. This soup is called, Double-boiled nourishing herb, Maca with US Kurobuta pork. Maca is a plant that grows in Central Peru often eaten baked or roasted and is being used in soups. I found the soup savory and a bit sweet, the chunks of pork tender. I honestly liked it.
I was drawn by the delicous aroma of Roasted peking duck. It was served wrapped in flavored pancake that comes in different colors. You can eat it as it is or have it wrapped in pancake, either way, you will definitely enjoy this dish.
The US Kurobuta pork in mamak sauce was served on a plate that resembles a palette. The meat is thin and soft and it is covered in sweetened mamak sauce.
The Snowman and baby duck bun filled with egg custard was so cute, I almost didn’t eat it. Remember the food trend this 2016, salted egg? Well, this one jumped on the bandwagon. It has creamy salted egg filling, the amount of which is more generous in the baby duck than the snow man. If you are into the salted egg craze, then you shouldn’t miss this dessert.
The Chilled lemongrass jelly with sherbet is equally good, with the sour flavor of sherbet balancing out the sweetness of the jelly. I’d take it though even without the sherbet.
Check Summer Palace’s business hours below:
Breakfast: 9am – 11.30am (Sundays only)
Lunch: 11.30am – 2.30pm
Dinner: 6pm – 10pm