Exquisite Cantonese Cuisine at Edsa Shangri-La, Manila's Summer Palace

The Summer Palace, said to be the very essence of Shangri-La the world over, sets yet another benchmark in Cantonese fine dining with its progressive and contemporary interpretation of traditional Cantonese cuisine. Authenticity and modern, inventive spins weave in a seamless blend, offering guests a memorable dining experience.

Inside the redesigned Summer Palace at Edsa Shangri-La, Manila's Tower Wing, the friendly and courteous staff greet you with warm smiles, starting a continuous chain of experiences in the metro's luxurious fine dining Cantonese restaurant. A serving of assorted freshly baked pork buns opens up your palate...

...followed by more tasty bites. For the first course, the Summer Palace served a quartet of tasty and elegant appetizers, including (clockwise from top left) Sauteed Fresh-Peeled Crab Meat and Scallops with Egg, Stuffed Crispy Dough with Minced Seafood and Pomelo in Wasabi Sauce, Summer Palace's Special Thousand Layer Radish Rolls, and Oven-Baked Shrimps and Egg Tart in Wasabi Sauce. Each tasty morsel bursts with fresh and vibrant flavors, tasty starters before the mains.

For the main course, the Double-Boiled Nourishing Herb "Maca" with US Kurobuta Pork was served, with the rich and mildly sweet notes of premium pork and a hint of nutty flavors from the Peruvian maca root combining in a light yet flavorful and soothing broth. The fork tender US Kurobuta Pork delivers a richness capped by a delicate sweetness absorbed by the broth unlike the usual commercial variety of pork, while the distinct flavor of the maca root adds a refreshing finish to the dish. The infusion of global flavors combine for a fresh and new approach to traditional Cantonese cuisine, masterfully executed at Summer Palace.

Traditional flavors take centerstage with the Roasted Peking Duck served with flavored pancakes, juicy and savory, delicately roasted for hours. The tender duck meat contrasts with the lightly crisp outer layer, delivering rich flavors.

The staff then prepare the pancakes, filling it with slices of juicy roasted duck, fresh cucumber and dark hoisin sauce. Each pancake is then neatly laid on a platter, arranged by color, and served on the table. The colorful flavored pancakes add a festive vibe to this classic Cantonese dish.

The bright colors of the flavored pancakes indicate different flavors, ranging from beet root to spinach, adding yet more subtle layers of flavor to the savory roast duck for a refreshingly new dining experience.

But there's more. The US Kurobuta Pork in Mamak Sauce presents premium pork draped in a thick and mildly sweet sauce to compliment the richness of the pork. The thin slices of US Kurobuta Pork almost melts in your mouth, releasing intense savory flavors.

For dessert, Summer Palace served its Snowman and Baby Duck Bun filled with Egg Custard and Chilled Lemongrass Jelly with Sherbet to cap another elegant dining experience. The playfully amusing and colorful buns reflect the creative culinary style of Summer Palace, and the new dishes are more than enough reasons to visit and return to Summer Palace.