Edsa Shangri-La Hotel's Summer Palace Reopens with Brand New Interior and Dishes

I thought about this just now: it seems like it's a norm to have a fine Cantonese outlet in many major hotels in the Metro. This is just an observation, and if you ask me, I don't have a solid conclusion as to why that is. My theories run the gamut, and I'm pretty sure nobody wants to hear any of it. But here's the good thing about food, it has the power to unite people. With all the reasons that divide our two countries, I think it's safe to say that we both like Chinese food a whole lot; maybe more than them.

Here's another statement that rings true: Summer Palace has been a major player in the Cantonese restaurant game for years now. I love their food! With the latest inclusions in their menu, there's definitely more to love about this place now!

A refined, modern version with oriental touches encompasses the interior of the refurbished Edsa Shangri-La Hotel's Summer Palace.

Old favorites are still heavily incorporated in Summer Palace's menu, so don't fret. New ones have been created, however, to signal the rebirth. The appetizer that we had, for example, is a fresh creation, and they are glorious! There's the Sautéed 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 my favorite, Oven-baked Shrimps and Egg Tart in Wasabi Sauce!

I've always like broth-based soups better than the thick-and-glutted-with-chunks version, and this one made me realize why I like the former better. Don't misconstrue the thinness of the Double Boiled Maca with Kurobuta Pork as a signal for lack of depth. The different key note players in this soup have brought out clean, comforting, and rich flavors. Since there's maca in it, this can also double as a healing soup, perhaps?

A fancy bird on the table is pretty hard to resist, especially when the cooking technique resulted in a combo of succulent meat and crispy skin. And then there's the aroma, too!

Instead of the usual wrap, Summer Palace's uses flavored pancakes for their Roasted Peking Duck. The Beetroot, Spinach, and Pumpkin pancakes boosted the meat's flavor and made the entire dish better looking, too!

Another Kurobuta dish was part of this lunch's repertoire, and it was delicious! The marvelously tender slices were generously served with mamak sauce.

Who can resist a dessert platter that's both cute and delicious! Snow Man and the Baby Duck Egg Buns are filled with delicious molten egg custards. The one that I liked the most was the Chilled Lemongrass Jelly with Sherbet. It's refreshingly sweet with a side note of tangy. It's definitely a great ending for a wonderful lunch!