Shangri-La at the Fort Introduces Canton Road: The Crossroad of Traditional and Modern Chinese Dining
Shangri-La at the Fort, Manila introduces a new restaurant in its growing collection of dining destinations: Canton Road.
Canton Road represents the face of modern Cantonese cuisine, with a rich assortment of regional specialties and signature roast barbequed meat. The cuisine of Huaiyang is also woven into the menu offering: historically rich as the most prestigious cuisine in the Jiangsu province, and also distinctive in its slightly sweet flavor and delicate, intricate presentation. This blend of Southeastern and Eastern Chinese cuisine has not only adapted to the times in terms of contemporary presentation but has also managed to stay true to its treasured heritage.
The restaurant interiors, designed by Hong Kong based design firm Steve Leung, are infused with celadon and violet shades in subtle floral and geometric patterns. Rich geometric fabric panels balance the use of brass, onyx and glass in all areas. The main dining hall is awash with natural lighting and seats up to 88 persons at a time, with guests having a choice of dining at the center tables or tucked in plush couches.
Guests who prefer privacy have a choice of dining in any of eight private dining rooms, the biggest of which can seat up to 48 guests at a time.
As with the restaurant name, each private dining room is named after an iconic street in Hong Kong: Kowloon, Peking, Nathan, Mody, Salisbury, Admiralty, Austin, and Granville. All rooms are equipped with private pantries.
MEET THE CHEFS
Wang Wei Qing, Executive Chinese Chef
Prior to joining Shangri-La at the Fort, Manila as Canton Road’s executive Chinese chef, Chef Wang was previously employed at another luxury hotel in Shanghai, China, where he held the position of Chinese sous chef. Before that, he was the chef de cuisine in charge of the Chinese kitchen at Shangri-La Hotel, Fuzhou in 2004. Chef Wang has accumulated a wealth of experience with over two decades behind the kitchen. He has perfected cooking traditional Cantonese dishes, as well as Fujian-style dishes. He aims to present Chinese cuisine that represent the best of both worlds by adding a modern take on traditional cuisine expressed through his meticulously prepared dishes.
Luke Shen Gang, Head Huaiyang Chef
Huaiyang cuisine is something that is fairly new to Manila’s food scene. It originated in Jiangsu province in China, and is considered to be among one of the four great traditions of China’s culinary heritage along with Cantonese cuisine. Huaiyang cuisine is known for masterful knife skills, delicate cutting and elaborate presentation.
A native of Jiangsu province, Chef Luke Shen Gang recently joined Shangri-La at the Fort’s head Huaiyang chef. He practiced and honed his culinary skills by working in several hotels and restaurants in his home country. In 2011, he joined Shangri-La hotel, Futian in Shenzhen, where he gained new insight and expanded his knowledge to include Cantonese cuisine more. After accumulating 10 years’ worth of Chinese culinary experience, Chef Luke brings refreshing flavors and innovative creations to Canton Road’s rich assortment of Chinese specialties.
Zhu Jin Xuan, Head Barbeque Chef
Chef Zhu’s culinary path started from humble beginnings in Guangdong, China. His hotel career began in 2007 where he worked for various local restaurants. He then went on to become an assistant barbeque chef, and worked his way up to become a head barbeque chef. In 2012, he moved to Shanghai and worked as a corporate barbeque chef for three years.
For the first time, Chef Zhu finds himself in Manila, and looks forward to prepare his signature barbeque dishes in Canton Road, which includes Stuffed Suckling Pig filled with Dried Shrimp and Taro Rice, Glazed Pork, Roasted Duck and Crispy Free-range Chicken, among others.
Lin Zong Jin, Head Dim Sum Chef
Chef Lin started his culinary journey at the age of 22 when he worked as a dim sum demi chef in one of the local restaurants in his hometown in China. In 2005, he joined his first hotel and has been working in the industry ever since. He worked in several luxury hotel brands prior to joining Shangri-La. Enriched with almost 20 years of experience from several establishments and hotels in his home country, Chef Lin shares his skills, passion, and knowledge in the art of dim sum making at Shangri-La at the Fort’s Cantonese restaurant, Canton Road.
CANTON ROAD SIGNATURE DISHES
Canton Road remains true to the rich heritage of Cantonese cuisine at its core menu offering, complemented with a touch of Huaiyang, a regional cuisine highlighting the chef’s masterful knife skills. Some of the restaurant’s signature dishes include: Fried Douban-marinated Squid Ring, Mixed Spiced Chili Powder; Crispy Stuffed Duck Patties, Roasted Walnuts; Canton Road Signature Fried Rice, Sea urchin, Shrimp and Australian scallop, Sweet and sour pork ribs, Jiangnan style. Simmered free range chicken and shallot in black truffle sauce , Pork belly tower, preserved vegetables, Jiangzhe style; Simmered red Snapper, Crunchy Celery, Mingnan style; Mingnan Pork Belly Wrapped with Dried Bean Curd Sheet; Steamed Soft Tofu, Seared Australian Scallop, Crab Roe; Yangzhou Soft Bean Curd Soup with Shrimp and Organic Egg; Stuffed Suckling Pig with Dried Shrimp and Taro Rice; Roasted Organic Honey Glazed Premium Iberico Pork Neck; Poached Free Range Chicken in Shaoxing Yellow Wine; and Fire-roasted Trio BBQ sampler: Glazed Pork, Roasted Duck, Crispy Free Range Chicken.
BESPOKE TEAS BY MING CHA
Canton Road offers 21 premium and gourmet tea selections from Ming Cha, a Hong Kong based, globally recognized and award winning brand which aims to introduce authentic, handcrafted Chinese tea and revive traditional tea culture and make it more approachable, appealing and fun.
Founded by artist entrepreneur Vivian Mak, Ming Cha’s teas are carefully handpicked and reviewed to ensure the best quality of each blend. Ming Cha’s main belief is that good tea is a universal language that brings people together.
The signature tea at Canton Road is called Canton Garden, a bespoke tea exclusively created for Shangri-La at the Fort, Manila by Ming Cha. It resembles the harmonious paradise of the legendary Shangri-La, featuring a blend of Genuine White tea leaf variety and four flowers: Rosebud, Wild Chrysanthemum, Golden Osmanthus and Syut Guk, a rare Tibetan flower found in the mountains of Kunlun in China 300 meters above sea level. The Genuine White tea leaf, known as Sau Mei, is a very fine white tea with silvery buds and young leaves, often associated with longevity.
For more information on Canton Road, please visit www.cantonroad-fort.com, email [email protected] or call Shangri-La at the Fort, Manila at (63 2) 820 0888.