Shang Palace continues to elevate its dining experience with a stronger focus on authentic Cantonese and Huaiyang cuisine. With Executive Chinese Chef Damon and Dim Sum Chef Mark leading the kitchen, the restaurant presents a more refined direction that balances tradition, precision, and contemporary presentation. The new menu introduces signature dishes and dim sum creations not commonly found in typical Chinese fine dining establishments—carefully crafted, technique-driven, and elevated in both flavor and execution.
Here’s what we can recommend:
about
Shang Palace at Makati Shangri-La offers a refined Chinese dining experience centered on authentic Cantonese and Huaiyang cuisine with a contemporary touch.
SHANG PALACE
🥢Authentic Cantonese & Huaiyang Flavours
📍 Level 2, Makati Shangri-La, Ayala corner Makati Avenue, Makati City
📧 dining.makati@shangri-la.com
📞 +(632) 8813 8888
🕦 Lunch Daily: 11:30 AM – 2:30 PM
🌙 Dinner Daily: 6:00 PM – 10:30 PM
🌐 https://www.shangri-la.com/…/shang-palace/
📸: @makatishangrila
Led by Executive Chinese Chef Damon and Dim Sum Chef Mark, the restaurant showcases classic Chinese techniques through carefully crafted signature dishes, handcrafted dim sum, and premium seafood specialties, all executed with modern refinement and balance.
Set in an elegant space with crystal chandeliers and private dining rooms, Shang Palace is designed for both intimate gatherings and celebratory dining, offering a polished yet welcoming atmosphere.
premium dimsum
The aperitif is a refreshing blend of elderflower, chrysanthemum, citrus, and ginger beer, designed to gently awaken the palate.
We love Shang Palace for its lunch-only dim sum, now featuring new premium selections.
Stone-patterned ham puff 雨花石火腿酥 380 – 3 pcs.
The dim sum may look like stones at first, but it is soft and filled with flavorful BBQ pork and ham.
Crystal dumplings 菌菇水晶包 320 – 3 pcs.
stuffed with mushrooms and vegetables
Vegetables are clean-tasting, finely diced, and paired with mushrooms for a healthier profile, though the skin is sticky.
Premium Xiao Long Bao 双色小笼包 380 – 3 pcs.
A well-executed black and white xiao long bao with a flavorful soup, best enjoyed with ginger and black vinegar.
new specialties
Sea moss and shiitake 发菜芙蓉花胶羹 560
with silky egg white soup
Silky soup with sea moss (that look like veins) and a delicate egg-soup flavor—more refined than the usual Chinese soup options.
Mapo Tofu 麻婆豆腐波士顿 6,800
with Boston lobster and minced beef
This is the pièce de résistance: Boston lobster with minced beef and mapo tofu. The lobster’s sweetness pairs well with the silky tofu and savory beef, served mildly spicy with an option to dial up the heat for an extra kick.
Braised green grouper 红烧石斑大油条 780/ 100g
The grouper was seared first then slow-cooked in a flavorful brown sauce. While the preparation was unique, I still prefer my grouper steamed rather than with a fried texture.
with deep-fried dough sticks 280
Cut into small bites, it soaks up the sauce like a sponge, giving it a unique texture.
Wok-fried angus beef tenderloin 手打年糕牛肉粒 1,880
with homemade rice cake in black pepper sauce
You can taste the wok hei in the cubed beef, lightly coated in black pepper sauce and paired with chewy, mochi-like rice cakes.
“Jiangnan Style” crispy fried bean curd roll 江南鲜虾炸晌铃
stuffed with prawn paste
This was Rache’s favorite — a delicate bean curd roll with a light crisp, flavorful shrimp stuffing, and topped with fish roe.
Sautéed local kai-lan with garlic 拍蒜生炒芥兰 680
Perfectly sautéed and not overcooked, letting the leafy greens shine with their natural, nutritious flavors, while a touch of garlic.
Fried rice 蛋白瑶柱炒饭 780
with conpoy, egg white and vegetables
The fried rice was satisfying on its own, with dried scallop, diced carrots, beans, and egg adding texture and depth of flavor.
Traditional ginger milk pudding 古法姜撞奶 290
Loved this Chinese dessert! Imagine delicately ginger flavor into your milk with a taho like texture, perfect for a sexy ending.
Pork and Seaweed
A good alternative to buchi — a hopia-like pastry filled with pork and seaweed stuffing.
final thoughts
Loving the new specialty dishes at Shang Palace, with Executive Chef Damon (formerly of Shangri-La Shanghai) elevating the menu with more authentic Cantonese and Huaiyang flavors—distinct from the usual offerings in Manila and ideal for more elevated celebrations.
Standouts include the mapo tofu lobster, stone-patterned ham puff, “Jiangnan-style” crispy fried bean curd roll, wok-fried Angus beef tenderloin, sea moss and shiitake soup, and traditional ginger milk pudding for dessert. Best to go for lunch to enjoy the dim sum selection first as an appetizer before moving into the mains.
Congratulations to Chef Damon, Jennifer Wan and Dim Sum Master Mark for elevating the fine Chinese cuisine in Manila!
SHANG PALACE
🥢Authentic Cantonese & Huaiyang Flavours
📍 Level 2, Makati Shangri-La, Ayala corner Makati Avenue, Makati City
📧 dining.makati@shangri-la.com
📞 +(632) 8813 8888
🕦 Lunch Daily: 11:30 AM – 2:30 PM
🌙 Dinner Daily: 6:00 PM – 10:30 PM
🌐 https://www.shangri-la.com/…/shang-palace/
📸: @makatishangrila
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. hank you to Shang Palace for inviting us to an exclusive media lunch featuring their newest specialty dishes.