2nd floor of the Makati Shangri-la Hotel
Tel no: Trucnkline- 813-8888 then have yourself connected
Shang Palace Dimsum Plus buffet
Shang Palace, arguably one of the best Chinese Restaurant in the country. Is currently offering Unlimited freshly cooked dimsum for P995 net. Promo is until the End of December.
SO as soon as my schedule opened up, I grab the chance to visit the place and try it
They offer 16 different types of dimsum, unlimited fried rice/steam rice, unlimited noodles and congee, a single serving of main dish and unlimited dessert.. If you love Chinese food and if you love dimsum come over and try it.
They cooked each dish upon order.
Freebie: 
Fried tofu… love this freebie, its crunchy on the outside soft inside, not oily and seasoned perfectly
Siomai-
huge size siomai with shrimp, pork and mushroom. Definitely the best in manila.
Hakaw-
best wrapper IMO, the filling was also sensational, very fresh, plump and crunchy. Delicious!!
BBQ pork and apples pastry- 
the apples added a nice soft and sweet crunch to the pastry. The combination of pork and apples are good.
Seafood Salad Roll- another winner, 
the filling were shrimp, fish and mangoes. The mayo dip was also good as it was not too thick.
Fried Hongkong style shrimp roll-
this was a bit oily.
Asado Siopao—yummy yummy
Sapreribs in tausi-
compared to the ones I had in Gloria maris, this was really exceptional.
Vegetable dumplings- 
I love this even if there was no meat and seafood here.
Asado Siopao(char xiu bao)-
done excellently, great filling, great dough.
EFU noodles/ Fried Rice/Fookien fried rice— Among the three, 
I llike the fookien fried rice the best, it has an savory sauce with bits of meat, mushroom, and shrimps. Mixed it with the rice and add a bit of hot garlic sauce… simply divine…..
Chicken and corn soup/Hot and sour soup- 
this was just okay
Lapu lapu fillet in orange sauce- I though this dish holds so much promise… 
but when I tasted it. The sauce tasted like sunquick prang concentrate. The fish was good though, fried beautifully, but still tender, flaky and moist inside.
Steam Scallops- 
so sad also that they sliced the scallops so thin. The sauce on top was also not to my liking, but I think its an acquired taste.
Mango Sago/Almond Jelly- 
they have the best tasting mango sago …. BEFORE… this version was not as good as what I remembered. May be a bad day for the dessert chef?:)
Some other pics i taken, like the fillinf of the hahaw and the lonely siomai
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Try to eat here, but only if you eat a lot, a serving of Dimdum cost around P250 per order so if you are not a big eater, the buffet might not be a good idea and just order ala carte.
The main course section which included, Scrambled egg and hard boiled egg, Longganiza, BACON!!, rice, Daing na bangus and congee with its condiments.
The third station consists of their salad bar, Cereal bar and fresh fruits.
Drinks included in the buffet price of 88pesos+ are a glass of juice and a glass of either coffee, tea or hot choco.
THe longanizza was just the way i like it, not too fatty, sweet with a hint of garlic. Not too overpowering. THe bacon has crispy and chewy parts. The bread were nice and soft. not hard and dry. THe eggs were scrambled well.
There are chopped prawns, cubed white fish fillet and diced squid and finely chopped fried garlic…. and i add chopped bacon… which was not part of the condiments but who can resist bacon:) JUst this dish for me makes the buffet worth it. 
The congee was full of flavor and fantastic aroma. Each spoonful has the combination of all the seafood. yum yum
the fruits were sweet and fresh. i just added cornflakes for the crunchy texture:)
perfectly cooked and perfectly seasoned. very very tender
tender pieces of chicken feet, not too thin and not fat, i love the red oily sauce they cooked the chicklen feet in.
kani, shrimp, fish and squid rolled in sotanghon.. this was a filler. big and delicious.
lovely dimsum, the skin was thin and elastic and the filling was fresh with bits of prawns. 
pan fried, i love the contrast between the crispy exterior and the savory mashed radish inside of it.
this was also good, hot and soft bun, yummy chopped meat inside.. i could eat 5 pieces of these things:)
this was the only letdown in the dimsum choices…it didnt look appetizing as the regular siomai they served ala carte. Tastewise, it wasnt also that good.
topped with spring onions and fried wanton skins. the meat here is ground beef. it lack a little in taste. But the texture was perfect.
this was good. mixed with a small dallop of chili garlic sauce… delicioso
the lumpiang shanghai was just okay, the chicekn and brocolli was good, the brocolli was cooked perfectly, it still has the crunch and maintain the fantastic color
yummy yummy taho,.. topped with the arnibal and lots and lots of tiny tapioca balls:)
like the grill station, the wok station, the roasted items station and the dimsum and carving station and dessert crepe station. Then the other items are when you can find in the usual buffet spread. The cold shell fish station which you can have them heated and baked to your liking.
Smoked Salmon with dill sauce, Mozzarella with tomatoes. I made this combination into a sandwich, the smoke salmon was good, very moist and without a fishy taste. The mozzarella was lovely, soft and just melts in your mouth upon every bite.
Roasted duck wraps- it was just okay, nothing special here.
is a do it yourself where you can toosed you own salad, I love that they provide anchovies and you can add it to the ceasar dressing if you think it doesn’t have enough anchovy taste. I made myself the classic ceasar dressing with extra anchovies and topped it with lots of bacon bits and grated parmesan, very very good.
they steam your dimsum as you order it so expect to wait 10 to 15 minutes. The prawn in lemon grass was a delight ibecause they used freshly chopped prawns and very little extenders, my only rant here was it lack in taste. But the texture was excellent. The pouch which was filled with seafood was bit hard to eat, the pouch itself was dry and tough.
The star here was the lamb chops, cooked perfectly medium, it was very tender and juicy. The Prawns were also a delight to eat having the crunch I always look for when eating prawns, indicative of the freshness. Surprisingly, the squid was filled with chopped veggies and CHEESE!!! Yummy!!!! And it was cooked just right, not gummy and tough, but was easily chewed and swallowed without any effort.
The chicken was dry and didn’t have much seasoning. The pasta was soggy, though the seafood was cooked just right. Too bad, I suggest they make a separate pasta station because it’s a pain to eat soggy pasta. Very bad
the tempura was kinda like a mini tempura.. not like the ones served in UMU, however it was freshly cooked so it was hot and delicious. The scallops was also nice and sweet, cooked just right. The chicken tikka was also bursting with flavours with the right spices seeping in the chicken meat. The veal; loin was forgettable and not recommeded
I ask the waiter if they are gonna put out another slab of beef, they told me, they are and it was just cooking in the oven, so I patiently waited, asking every 20 minutes with the progress.. It took more than an hour and where was the beef?? Still nowhere in sight. The carving station has always been the main hightlight of any hotel buffet for me. After another round of questioning if the beef will be put out, I again approach the waiter and ask if they could give me a slice of beef from the aforementioned “beef still cooking in the oven” this was what I got. A thinly sliced beef. 
Good thing it was tender and seasoned well. I would have liked to have another sliced but thinking it would take another hour, I didn’t try anymore. To the F and B manager of Dusit I hope you can correct this. The time of the dinner was supposed to be from 630 to 10pm, at 830pm and with miniscule quantity of beef, you should have brought out another slab if not half a slab, there were still diners coming in the restaurant and there are people like me who still haven’t eaten the roast beef at that time.
Mango with mango ice cream and vanilla sauce. Crepe made very well, thin and slightly chewy. Mangoes very sweet. The vanilla sauce was a little runny. The mango ice cream was excellent.
california maki, salmon w cream cheese maki, Tamago, MAki with Kani and ASparagus slices, Seared Tuan Tataki
( Green Gyoza, TEmpura, CRispy Yaki Soba, Kani Bacon yaki
- Tori Chisu MAki, Beef Cubes Teppan, Agedashi TOfu, Tori Yakiniku, Fried
. Oh well, for a hotel, the service was not good..
Mussels which i topped with ceasar dressing, shaved parmesan and bacon bits, Smoked salmon with with dill mustard, japanese makis
Xiao Long Bao, Siomai, Hakao, Roasted Duck Wrap, LEchon Macau, Aspara-Bacon.. it really disappoitn me when hotel buffet restaurants serveds chinese dumsum dishes that are not high quality. THe siomai and Hakao were forgettable, the Xiao long bao is dry, THe lechon macau skin looks crispy, but only looks.. it was not crispy at all. THe Roasted Duck wrap was good though.
this was good, the soup has th right amount of saltiness and sweetness.. balanced.. the meat was cut thin and melts in your mouth.
Tempura and aspara-Bacon, Croquette- the aspra bacon was good like i said from above, the tempura…. well… i wish they would use gibber shrimps or prawns, the croquette were ok
Lamb Chop, Slice of Roast Beef, and Slice of Beef Belly- the roast beef was alittle tough even when it is cooked just the way i liked it, the beef belly was tender and fatty:). the lambchops were cooked ala minute in front of me..
among the hotel buffets, their pizzas are one of the better ones
now this was the highlight of the dinner. soft flesh, cooked when ordered, seasoned just with salt and pepper. THe freshness of the fish and the delicious natural flavor of the fish exudes in every single bite..
Crepes, Ice Cream , Creme Brulee, Panna Cotta- everything was good, for the this restaurant has the best dessert delection among all the hotel buffets.
they have the most difficult set of utensils to use.. do u agree?
- THis is the restaurant Dusit is most proud of. With their Executive chef really hands on with the food here. Everything is prepared according to the strict standards of the chef. Food here is not as spicy as the usual Thai restaurant, but you can have it cooked to as spicy as you want it to be.
There is also a fried food station
For me, the best new italian restaurant in the city. They serve bottmless sparkling wine which u can add mango juice and make it to a bellini.. refreshing
Two kinds of Risotto , cooked in front of you. Asparagus and Shrimp /Zuchinni(too bad walang mushroom). THe italian chef was looking at the way his sous chef was cooking. So Rest assured of the quality.
Grilled perfectly, seasoned well, a few more pieces of this and the 1450 price tag is already worth it..:)
trying to be at par with the other live station buffet restaurant such as Circles, Paseo Uno etc. They have different Stations as well, Roast Station, Dimsum, MAke your won Taco Station, Shawarma Station, Chinese Station, Grilled Station, Crepe Station Etc ETc
here in UMU you will be served with Greentea which they brew in house themselves, Tosca has the sparkling wine, Benjarong and Basix have their own ice tea conconctions..:)
