Time for Summer
S um mer has arrived early at EDSA Sh an gr i-La Manila as its well- loved Cantonese restaurant Summer Palace recently re- opened its doors after months of remodelling and transformation.
The restaurant’ s fresh and contemporary interiors, done by Hong Kong- based designer BTR Workshop Limited, area unique blend of Ea st and West, and inspired by the history and richness of the Manila Galleon Trade of centuries past. Its walls are dressed in blue and white porcelain and punctuated by bold shades of red, with modern lines, plush fabric sand handpicked art pieces.
The main dining hall can accommodate up to 250 people and has abundant natural light pouring through the restaurant’ s floor-to ceiling windows that open up to a view of the hotel’s lush landscaped gardens. There are three spacious private rooms: Dragon, Phoenix, with its own private entrance, and Peony, with the ability to convert to three smaller rooms. Executive Chinese chef Tony Sum, dim sum chef Andy Liew and director of Chinese operations Nancy
Farm have prepared a lineup of new dishes for guests to enjoy. The 8 Treasures special, a collection of signature creations, includes Summer Palace’s special thousand-layer radish rolls, sautéed fresh peeled crab meat and scallops with egg, and the grilled lamb rack with cumin in “Mongolian style.”
Guests may continue to enjoy the restaurant’s sumptuous array of signature classics like hot prawn salad with fresh fruits, braised fish fillet with eggplant in hot pot, sweet and sour pork, braised pumpkin and taro in coconut milk and birthday noodles. There is also a selection of all- time- favorite dim sum such as steamed baby abalone dumplings, fried lobster rolls, deep-fried two kinds of eggs with almond seeds and baked charcoal buns with seafood. The restaurant’s wine cellar boasts a selection of wines to pair with Summer Palace’s wide range of creative cuisine.
Ami t Obe roi , EDSA Shangri- La Manila general manager, said, “This is not a ‘new’ Summer Palace, rather, a re-invention of a timeless classic. The brand of service and culinary excellence that our guests know and love so well remain the same. These spaces have seen countless milestones celebrated through the years and we look forward to celebrating many more, even unto the next generation, that will find Summer Palace to be a refreshing and fun place to enjoy a special meal with friends.”
Summer Palace has been touted for its extraordinary Cantonese cuisine since it began its operations in 1992. This place is definitely in my Top 3 Chinese restaurants in Manila, especially with the special attention guests get from Summer Palace’s asset, Nancy Farm.