IMAGE Hans Fausto

This newly relaunched Chinese restaurant is going to surprise you

The new Summer Palace at EDSA Shangri-La Manila boasts inspired flavors.

Summer Palace
2/F Tower Wing, EDSA Shangri-La Manila, 1 Garden Way, Ortigas Center, Mandaluyong City
Contact: 633-8888 ext. 2929
Open from 9 a.m. to 11:30 a.m. (Sunday), 11:30 a.m. to 2:30 p.m., and 6 p.m. to 10 p.m.

 

 


 

(SPOT.ph) If the terms “light,” “airy,” and “a breath of fresh air” aren’t ones you would ever use to describe a Chinese restaurant, then we recommend a visit to the newly re-opened Summer Palace at the EDSA Shangri-La Manila. Known for its culinary excellence steeped in Chinese tradition, the much-loved and highly esteemed restaurant has been around since 1992. It closed its doors for a three-month renovation earlier this year and unveiled its new look on September 25. The verdict: The new Summer Place is even better than it was before—which is no mean feat considering the fact that it holds numerous accolades under its belt.

 


 

 


 

The new interiors are inspired by the Galleon Trade, and the walls that greet you by the entrance are designed with Chinoiserie porcelain tiles that highlight the fabled blue and white China vases and platters that were then prized by the Western world. In the main dining area, you’ll find no trace of the rich gold and overly ornate red trappings that are typical of Chinese fine dining. Instead, you’ll find yourself in a soothing and stylish space filled with hushed neutral hues paired with soothing blues, and the sleek lines of mid-century modern furniture. But the piece de resistance is the view, which overlooks the lush, resort-type pool area, the urban oasis that is EDSA Shangri-La’s proud claim to fame. It’s a veritable feast for the eyes even before you sit at your table, and a literal sigh of relief from all the traffic you’re trying to escape.

 


 

But if the interiors are inspired by the Galleon Trade, the menu is inspired, period. Under the expert watch of Executive Chef Tony Sum, dim sum Chef Andy Liew, and Nancy Farm, Director of Chinese Operations, the Summer Palace continues to uphold the excellent standards for hospitality and authentic Cantonese fare that they’ve been known for—and then some.   

 

Summer Palace’s menu has an enviable reputation in that people say everything on the menu is good. So if you’re hard-pressed to figure out what to order, choosing a few dishes from their Eight Treasures and Signature Classics will leave you more than satisfied. The dim sum menu also offers diners a relaxed and easy way of exploring what they have to offer. And what’s more, Chef Tony is known for going rogue, coming up with inspired specials that differ from day-to-day, depending on what ingredients are fresh, and what fires up his imagination.

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This tasting plate from their Opening Menu offers the exciting flavors and textures of Baby Lobster with Salted Egg (P310/100 grams), Pork Sate Mini Buns (P650), Mango Salad (P350), and Chilled Goose Liver with Mushrooms.

 


 

Try the Double-boiled nourishing herb, “Maca” with U.S. Kurobuta pork (P460) from the Eight Treasures menu for a rich and savory broth—and its aphrodisiac qualities.

 


 

The Deep Fried Prawn with Two Kinds of Egg and Almond Seeds (P225/four pieces) is crisp, savory with a hint of sweet, and that bursting-with-flavor quality. It’s all you’ve ever wanted in one piece of dim sum.

 


 

The Steamed Abalone Dumpling (P450/three pieces) elevates your favorite hakaw. It's plump, fresh, and perfect for seafood lovers.

 


 

There are Chinese soups, and then there’s this Chinese soup. The Steamed Sea Bass with Sea Urchin Soup (P2,020/small) is so fresh it tastes like the sea! (Chef Tony whipped this up as a special, but there’s a similar Steamed Sea Bass Soup on the menu.)

 


 

Another “rouge” dish is the Pan-Fried Lamb Chop in Coffee Sauce Coated in Cereal (P900/small), so delectable and tender you’ll want nibble it off the bone. The Chinese spices also lessen the gamey lamb aftertaste while retaining the meat’s succulent flavor.

 


 

Not the usual pampatulak rice at the end of a Chinese meal, the Fried Rice with Duck Liver and Barbeque Meat (P660/small) is a treat in its own right.

 

End things on a balanced high note with the Chilled Lemon Grass Jelly with Sherbet (P180).     

 

Loyal clients will be delighted with the new offerings on the menu, and even more delighted that their old favorites are still available (without a change in price, to boot!). New diners are in for a real treat. Think fresh, nuanced, and delicate flavors that unfold in your mouth—without the usual woozy MSG hit.

 

Photos by Hans Fausto

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