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.
Oh well, there were lot of cars parked outside, which made me want to give it a try.
Very very good. Cooked to order ensuring the freshness of the dish. My only rant here is the wrapper, it wasn’t soft and elastic…
Their servings were big. Perfectly cooked. The fish was tender and soft. And the sauce have the right sweetness and tanginess.
The pork belly used has more meat than fat which was a good thing, I hope they could maintain such cut of meat. The skin was as crispy as it can be, without drying the meat out.
this is a complete meal by itself. Complete with chicken strips, wantons, dumplings, beef brisket, noodles and soup which is served separately.
refreshing, huge glass, ask for extra crushed ice. because it can be very sweet.
grass jelly with almond. One of my favorite drinks
full of ingredients like prawns, sliced beef, sliced pork asado. This was good, a little oily but very good. The noodles were cooked just right
described as stuffed with Chinese sausage. It tasted more like radish cake than tofu, I was expecting it to be silky soft with sausage slices in between. But the sausage was minced and incorporated to the tofu.
this was pretty good, the spareribs were tender and the sauce was something new. The coffee aroma and flavor was indeed there. Made into a sweet and slightly salty sauce. It coats the spareribs lightly but perfectly.
the color was more evident than the taste. I would not order this again..
with roasted pork asado, century egg, soy chicken, Jelly fish, Roasted Goose- everything was good, the Pork asado was very tender and has the perfect meat and fat ratio. Very juicy. The Roasted Goose was also delicious.
lots of noodles with bits and pieces of meat and seafood plus the famous orange quail egg. This dish was seasoned perfectly and cooked just right. The noodles are aldente and doestn break apart easily. It wasnt dry.
this was my least favorite dish of the day. The breading made the fish dry. It would be better if they used a batter kind of breading.. like the one they use in fish and chips. It could have maintain the moisture of the fish.
both items were cooked excellently. THe brocolli maintained its color and crispness even when cooked. The scallops were easy to eat. Dip it in chinese bagoomg to enhance the taste.
this was just okay
abalone when not cooked properly tend to be tough. this was easy to eat and yummy.,
the soy ginger oil douse on the fish was just perfect for the fish THe flesh was soft and silky.
this was just lip smacking and finger licking good. grabe, i could eat this everyday.
i just topped it with the buchi:)
The pork was siliced just right, not too thin and not too thick, floured then deep fried to produce a crispy product yet it was tender and moist inside. The sauce was just enough and it didn’t flood the plate. The sweet and sour balance was also just right.
The tofu were quickly fried and still silky inside. The seafood were cooked perfectly. The prawns were still springy and crunchy. The fish was flaky and soft, the squid was perfect and not a chore to eat.
noodles were cooked just right lots or meat and seafood,. Seasoned perfectly
anyone who can tell me how can a chinese restaurant produce beef this soft and tender?. This was super good…
but the main difference is that they don’t use powder in their drinks. And they serve hot food.
P45 each- made from fresh fruit puree. A definite thirst quencher.
slices of squid breaded in their special breading then quickly deep fried to produce a delicious seafood crispy that both chewy and crunchy. Ask for their special powder and special sauce that compliments all their fried items perfectly
- Boneless chicken piece breaded and fried then sliced. Crispy on the outside, hot and moist and tender inside.
Their version is very very good, nice consistency, very substanstial amount of pork pieces, the broth didnt become too watery even after an hour. THe noodles were cooked aldente.
- wrapped in thin bean curd sheet, the filling is pork based seasoned with 5 spices, steamed then sliced and fried to golden brown.. or is it more borwn color. It was crisp and was just okay
Chinese version of Adobo rice. This also was jsut okay, it would be better if it has more taste.
soft tufo cubes, breaded then fried to a wonderful golden brown crisp exterior but still moist and silky smooth inside. The sauce is a sweet soy glaze with a hint of tanginess that is just perfect. the way i eat this is i cut the cube in smaller squares before dousihing it with sauce so it penetrates the tofu.
served stil bubbling and sizzling. the pork spareribs were so tender that you can eat it with just a spoon and fork and it just fall off the bones. The sauce is sweet and spicy and delicious.
using small sea scallops, the asparagus and scallops were cooked perfectly, maintaining a slight crunch in the asparagus and the scallops were not chewy. cooked in a garlic based sauce. it didnt over power the veggie and seafood.
- almond gulaman together with grass jelly. Yummy
…. the hot chili garlic sauce was awesome
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:)
tender, meaty pork pieces fried then doused with a sweet red sauce. One of my favorite Chinese dishes and they do it very well.
they also make great fried rice, lots of “sahog” the rice was stir fried beautifully resulting in a fluffy texture. Yum yum
– who wouldn’t want bacon and prawn together in a dish, this was excellent, the saltiness and crispyness of the bacon complimanted the mild taste of the prawn. The inside was hot and moist and yummy blend of mince prawns.
no extenders here, its pure chopped prawns. Dunk it in the soup and it will result in a wonderful ball that will soak up any sauce you prepare, did I mentioned it is made fresh everyday. Boil everything in the soup, dont forget to drink the soup after cooking everything, it will be the best broth you ever tasted. And dont forget to mix the sauces to your liking:)
