Foodie Club Series: Shang Palace Dimsum Buffet Promo

 

There was rarely any other Saturday that I woke up so excitedly even when I lacked sleep.  I didn’t mind being up by 1030 am despite coming home from a High School reunion at 230am.  I was eagerly anticipating brunch slash long lunch at Makati Shangrila’s The Shang Palace.

 

 

Shang Palace has always been a favorite and I’ve never been back since my grandpa passed on.  As I entered the top-rated Chinese restaurant in Manila, I was gulping down tears of memories, remembering my grandpa.

 

After turning one corner, the hostess directed us to where our favorite foodie friends were occupying a large round table.  It was a beautiful Saturday lunch as we all partook in Shang Palace’s Dimsum Buffet, which we first found out from Richard (and Irene) of TalesfromtheTummy.blogspot.com.  They have ordered ahead for everyone to share, initially 20 pieces of Hakao (steamed shrimp dumplings) and Pork Siomai.

 

 

The Foodie Club that day consisted of Richard, Irene, ZP (Carlos), Carlos’ friend Faith (who joined us for the first time), Grace (who we shared the inaugural lunch of STV’s Hainanese Chicken set at Richard’s place and who’s great in appreciating good food), Peter, Bubba and me.

 

Irene and Richard

ZP and Faith

 

 

Shang Palace Dimsum Buffet

11:30 AM – 2:30 PM

PHP 995 net (PHP 810 + 10% service charge and applicable government taxes)

Unlimited Dimsum +

Endless servings of soup, appetizer, rice,

noodles, congee, vegetarian dishes, dessert +

a choice of one main course per person (personal size)

 

Strictly no leftovers! 😉

 

On the Table

 

Dimsum

Steamed Giant Shrimp Crystal Skin Dumplings

Steamed Shanghai “Xiao Lung Pao”

Steamed Chicken Feet with Black Bean Sauce

Steamed Pork Spareribs with Black Bean Sauce

Spinach Dumplings Stuffed with Shrimp

Baked Barbecue Pork Pie with Apple

Deep Fried Ham Shui Kok Stuffed with Minced Pork and Chicken

Hong Kong style deep fried shrimp spring rolls

Deep Fried Taro Puffs with Diced Scallop

 

Appetizer

Honey Glazed Barbecue Pork

Chilled Marinated Beef Kenchi

Jelly Fish with Century Egg

Marinated Soyed Bean Curd

 

Soup

Shredded Fish Lip Soup

Sichuan Style Hot and Sour Soup

 

Noodles

Stir fried noodles “Fujian” style

Efu noodles with three kinds of mushrooms

 

Main Course

(1 main course per person)

Hot Prawn Salad (3)

Deep fried pork spareribs in fragrant garlic and chili spice (1)

Stir Fried beef tenderloin cubes in black pepper sauce (1)

Steamed Lapu Lapu fillet with garlic sauce

 

Dessert

Chilled Mango Puree with Sago and Diced Mango

Chilled Almond Jelly with Mixed Fruits

Sweetened Almond Cream with Glutinous Pudding

Chilled Grass Jelly with Sago

 

 

This is a list of what we all ordered… or at least from what I can remember from the delicious feast that was in front of me.  For Dimsum, we tried as many as our famed dimsum favorites.  What I love about Shang Palace’s Dimsum Plus is the fact that they cook as you order.  The dimsum items come out fresh from the kitchen and not sitting in a waiting area for quite some time then served to you.

 

Of note also is their steamed giant shrimp dumpling in thin translucent flour skin which gives a perceptively melting effect in the mouth.  The shrimp inside is very plump and fresh.  The hakao bite just slides down cleanly in your tummy and there’s absolutely no trace of MSG or heaviness –very clean-tasting.  I dare say, best Hakao in town.

 

 

 

Their pork siomai comes with a morsel of shrimp surprise and generous amount of roe on top.  All the ingredients of this little circular dice of siomai come together beautifully and it’s a wonderful taste in the mouth.  No taste of extenders here, just quality ingredients that you know is a cut above the rest.

 

 

The Xiao Lung Pao is definitely not their strongest suit because there’s no warm soup broth that bursts as you pop it in your mouth and the wrapper was a bit thicker than expected.  If they can make it any closer to Din Tai Fung’s version, I’ll be there every other weekend!!!  They serve it with soy-ed vinegar with sliced ginger stalks.  At any rate, I think I was still able to finish 6-7 pieces of their Xiao Lung Pao.

 

The Steamed Chicken Feet with Black Bean Sauce was not that greasy and was full of flavor you’d really leached in.  I’m not a big fan of chicken feet (I only eat it once in a long while) and I could only usually finish one.  I had two this time and if I weren’t stuffing my mouth with the other dimsums, I would have digested more chicken feet.  ZP (he loves chicken feet) would have found a big competition in me.

 

 

The Deep Fried Taro Puffs with Diced Scallop and Deep Fried Ham Shui Kok were quite a big hit on the table crowd.  Irene, Peter, Bubba and Grace all raved about the Ham Shui Kok which is basically minced pork and chicken wrapped in some crisp glutinous wrapper.  When you bite into the Deep Fried Taro Puff, it crumbles beautifully albeit messily and reveals the semi-sticky scallop-taro ensemble inside.

 

 

To deviate from the clean-tasting dimsum treats, order the Hong Kong style deep fried shrimp spring rolls and crunch into a crisp goodness.  Get a bit of sweetness and savory from the baked barbecue pork pie with apple.  Grace almost didn’t share her piece.

 

 

The Spinach dumplings with shrimp are also another must-try.

 

The appetizers we ordered were completely wiped out with no complaints and if we had room for it, we could certainly order another round of honey glazed barbecue pork, chilled marinated beef kenchi, and jellyfish with century egg (a favorite appetizer of mine).

 

 

We each had our own serving of soup.  Majority ordered the fish lip soup (another favorite of mine when it comes to Chinese soups –second to Sibot or Duck Soup) while Bubba got his favorite of Sichuan hot and sour soup. 

 

 

For main course, make sure you order Hot Prawn Salad or Stir Fried Beef Tenderloin in Black Pepper Sauce because it surely satisfied almost everyone in the group.

 

 

I think you can already figure out dessert for yourself.  I have to stop here before I pass out.  I’m getting so famished after reliving that Saturday lunch I had with the Foodie Club. 

 

 

Service is top notch as I’m accustomed to from The Shang Palace excellent wait staff –very knowledgeable of the menu items, friendly and so easy to call with a quick eye contact or wave of hand.  Entertainment was as usual provided by Peter (who was in attendance without Rowena of animetric.com) who made us laugh and smile our way through lunch.  Stories of food, current events and personal anecdotes were all over the lunch table and it made the experience all the more fun and enjoyable.  Fantastic time like this over good food is best shared with foodie friends!

 

Peter, Grace, Irene, Richard, ZP, Everybody’s Janey, Faith and Bubba 😉

 

A REPEAT of the Shang Palace Dimsum Buffet, is without a doubt, a must on my Things to Do list.  It was one of the most worthwhile things I’ve done on a Saturday.

 

 

The Shang Palace

2nd Floor, Makati Shangrila Hotel

Ayala Avenue, Makati City, Philippines.

(632) 813 8888

 

 

Shang Palace Album

 

Related Entry

 Shang Palace

 

Van Gogh is Bipolar

 

 

Bubba first found out about this secret place in a magazine.  Bubba called the number trying to place a reservation but it was a packed night –as the usual in most days.  Bubba tried calling again right after mass last Sunday around 830pm and fortunately as fate would have it, we were advised that we can be accommodated that evening. 

 

 

After hearing mass at Sanctuario de San Jose and running quick errands at Shangri-la, Bubba and I headed out to Maginhawa St –the famed street laced with interesting foodie discoveries.  It wasn’t very difficult to locate VGIB (Van Gogh is Bipolar), just tread along Maginhawa St. in Sikatuna Village and look for the landmark, Redbuck’s.  That pathway going to the inner duplex will lead you to an evening you would definitely remember.

 

 

There is a sign on the door that says, “Welcome!  Please remove your shoes.  Thank you,” which reminded me of my own “Shoe Stop” sign (thanks to my good friend Mon for the artwork!) I placed by the door of my condo several years ago.  I held intimate dinners with groups of friends frequently in my small rental condo unit and was really anal-retentive obsessive-compulsive about the grime that “shoes” bring in.  That’s why I’ve asked guests to remove their shoes and if possible, disinfect their feet with the wipes/alcohol before coming in.  All my friends can attest to how squeaky-clean my condo was and how spotless the floor was.  It wasn’t only my neat freak attitude kicking in, but also, engaging with a clean “base” (feet) makes for a fresh and raw/natural ambience –open and free.

 

Van Gogh’s Front Door

 

Replica of the “Shoe Stop” sign I had at the condo

 

 

Back to Van Gogh, my jaw dropped at the sight of the living art space –make that art and food space.  The span of art in every corner and inch of the room emits so much energy that one can’t help but be stirred. 

 

I seriously love this old-fashioned cabinet (reminds me of my Grandma’s cabinet)

 

The bell clonked and our attention immediately shifted to the face behind the little kitchen window placing newly cooked dishes on the counter.  We meet Jetro, a travel photographer and the creative director behind the art and food of Van Gogh is Bipolar.  He good-naturedly welcomed us to his rousing abode.

 

 

Upon my probing, Jetro shares the story behind VGIB and alludes that people misconstrued this sanctuary of his as a mere “restaurant.”  It is not.  This is, first and foremost, Jetro’s private refuge, where his most intimate of thoughts and talents weave into a creative spin.

 

 

Before anything else, read the House Rules.  Key word: Self-service.  No one waits after you.  After perusing the nonconforming menu that informs one about ingredients that release happy enzymes, Bubba wrote our orders on a sheet of paper and gave it to the kitchen.

 

 

As we patiently wait for what the kitchen offers, we stuffed ourselves visually with the artistic splendor of his apartment.  Unique is probably the word that guests usually mouth off stepping into VGIB.  Other than being distinctive, I would say that the place is quite engaging.  The naked eye sees the red graffiti wall at one end of the room, 2 regular coffee tables with seats, 2 low coffee tables with rugs/pillows for sitting/lounging, and a main dining table for groups of 5 or more.  But other than the obvious, there is so much stimulating vibe in the whole room radiating from the different quirky art pieces hanging, etched, written, deconstructed, and basically pieced together.

 

 

I wish I had my own boudoir that channels my very own energy and thoughts in the spaces between.

 

On the Table

 

Spanish Plum Mint Tea PHP 55

The engagement doesn’t stop with the furnishings and art fixtures –it stems to the food as well.  When you order tea, you choose your own pot from the table decked with teapots, shot glasses and tea/coffee jars.  Tagged on the menu as an “Extra Upper,” it is mint tea with blend of premium quality organic Spanish plum tealeaves.  The teacup is decorated with a lone fresh mint leaf.  Pour yourself a warm start to an elevated food experience. 

 

 

Axl Rose’s Egg Shot PHP 25

Organic egg submerged in hot water for 5 minutes served in its eggshell and with honey mustard or Jetro’s special black sauce.  The shot glass is already filled with the wild honey and special black sauce.  The food in itself is again very interactive.  You crack your own egg, carefully pour the yolk and whites inside, stir the mixture and do the shot.  Bubba valiantly tried the shot and said that it can perk you up immediately.  Texture wasn’t slimy and was more of a soup shooter full of protein with a hint of balsamic sweetness that perks the mood.

  

Egg is an excellent source of protein that gives that “extra kick” you need especially when soft-boiled.  

  

 

Pres Clinton’s Meal – Van Gogh Rice PHP 275

Grilled Aussie Lambchops with organic black mountain rice with olive oil/bagoong sauce and olive oil/soy sauce base.

 

 

Despite having read (in another blog) a not-so-good feedback on the lamb chops, I boldly ordered it, knowing that one man’s claim might be another woman’s tasty treasure.  Boy, am I so glad that I didn’t let that stray me away.  The lamb chops were brimming with flavor, balanced out well by the organic black mountain rice that’s full of texture.  Add a distinct layer of flavor by dabbing a bit of the black mint/rosemary semi-sweet sauce.  Try a shade of saltiness by dabbing it in the bagoong with sprit of calamansi sauce. 

 

 

There’s a slice of orange as garnish.  Take a citrus route and get the pulps on your rice.  I also loved the fresh herbs such as the stalk of marigold and basil in the dish –giving a fresh minty note that pulls the dish together. 

 

Emperor’s Fish PHP 255

Bubba was supposed to order Roosevelt –a salmon dish that’s a house specialty but they ran out.  Bubba opted to get the Emperor’s Fish.  It was a special of the day.  I wasn’t able to note what kind of fish was served but it tasted clean and light like sole.  The fish was moist and cooked perfectly.  The Emperor’s Fish was also accompanied by organic mountain rice. 

 

 

Jim Carrey’s Sardines PHP 99

This is usually accompanied by mountain rice but since they ran out, we were asked if we wanted it served with pasta instead –of course!  Variety is always welcomed.  Bubba and I both liked the sardines that had a tinge of spiciness that wakes up the senses.

 

 

Mel Gibson’s Darkest Sins (2) PHP 125 each

It’s a vodka shot deep in dark chocolate with walnut and almond.  When you take the shot, get wonderfully overwhelmed with the dark chocolate… slowly and smoothly, a shadow of bitter liquorish flavor travels in your buds… and steadily, you feel warmth in your mouth, then feel the heat or intensity crawling up to your throat and nose, surrendering a fervor inside.  An hour later on your way home, the impression it left you is still vivid.

 

 

 

Thanks Jetro for welcoming us in your “world”.

 

In the coming weeks, Jetro will no longer accept walk-ins and will fully focus on by-reservation format only.  Cooking is a fondness of his and he wants to be able to share this in a happy busy kitchen but not a frenzied one.

 

Van Gogh is Bipolar is an almost full encounter of Jetro’s senses –from visual art to textural and taste experience of his food concoctions.  The dishes are bright and delightful.  Place is charming, the food are innovative and on the whole, experience is utterly memorable.  It is already a treat in itself to meet someone as passionate as Jetro.

 

Leave with an inspiration.

 

 

Van Gogh is Bipolar

154 Maginhawa St.

Sikatuna Village, Quezon City

(632) 394 0188

0929 163 8592

 

 

Van Gogh is Bipolar Album

 

 

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