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Makati Shangri-La, Manila Features Huaiyang Cuisine with Guest Chef from Futian Shangri-La, Shenzen China

July 7, 2014 Food & Beverage No Comments Email Email

Shang Palace, Makati Shangri-La’s premier Cantonese restaurant invites diners to experience the authentic and elegant dishes of China’s Huaiyang cuisine with a special menu prepared by guest chef Anthony Dong from Futian Shangri-La, Shenzhen from July 20 to 30, 2014.


Huaiyang cuisine, known around the world for its exquisite style and flavors, is also one of the main components of Chinese cuisines, combining the cooking styles of Yangzhou, Suzhou, Nanjing and Zhenijiang dishes.

Chef Dong will visit the Philippines for the first time to meticulously prepare his exquisite dishes such as Glutinous Rice Dumpling Stuffed with Sesame Paste, Deep-fried Shrimp with Oatmeal, Braised Bamboo Asparagus in Superior Broth and more at Shang Palace.

When asked about his cooking style, Chef Dong shares that his “culinary philosophy is to cook from the heart.” Chef Dong brings with him more than 20 years of culinary experience to the Philippines and share his skills in artfully presenting contemporary Huaiyang dishes, highlighting the freshness of each ingredient. A well-accomplished chef in the culinary world, he holds the title of Honorary Deputy Professor of Food and Beverage Management at Far East University in Tainan and has also won a gold medal in the National Innovative Cooking Competition in China for his outstanding culinary skills and creativity.

Experience exceptional dishes in Makati City only at Shang Palace, known for its authentic Cantonese cuisine. Shang Palace’s fancy interiors with glittering crystal chandeliers and intricate wooden latticework on the walls create an enchanting ambience that is unique to this restaurant. Guests may enjoy memorable celebrations with family and friends in any of the 11 private dining rooms, a spacious main dining area and intimate booths. Shang Palace is open daily for lunch at 11:30 a.m. to 2:30 p.m. and dinner at 6:30 to 10:30 p.m.

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