Friday, August 26, 2016

# Chef Ben Lam # Chinese Cuisine

Makati Shangri-La Hotel's Shang Palace Launched New Dishes by its New Executive Chef Ben Lam

Makati Shangri-La introduces the New Executive Chef of its Chinese Restaurant, Shang Palace through letting us try the new dishes by Chef Ben Lam!

Before the main dishes by Chef Lam, we were first served with dimsum which are their best-sellers as appetizers. I feel like in dimsum heaven because I love good dimsum! They're my go-to food when I don't want to think of what to eat. I just keep pointing at almost everything! Yes, I eat a lot! :P

Poached Wanton with Vinegar and Chili Sauce
Steamed Beef Tripe with Curry
Steamed Beef Balls
The first dish by Chef Ben Lam has received a lot of "oohh" and "aaahh" as it was brought in the room. It was a big dome shaped pastry that looks very simple called Shang Palace Fortune Chicken. The server asked for a volunteer who will be hitting the dome with a golden mallet while making a wish to crack open the pastry.

Shang Palace Fortune Chicken
After pounding the pastry with a golden mallet, the server opened the pastry and revealed lotus leaves inside. She slowly opened the lotus leaves which revealed a mixture of chicken and Chinese spices. It was obvious that it takes a lot of effort and time to prepare this dish. She then told us that it takes 2 -3 days advance order for this dish!

Now, I present to you the opened Shang Palace Fortune Chicken!
Shang Palace Fortune Chicken
At first whiff, the dish might make you feel hesitant to try it because it smells a bit herbal with all the Chinese spices and goji berries. However, I kept myself together and was brave enough to scoop a small piece to try. At first bite, the chicken was so soft that its delicate meat melted in every bite. The flavors were bursting here and there. I actually do not understand what flavors I was eating but it was just bold and incredibly delicious! Thus, my tip is to be brave enough to eat anything. You'll never know it might be something you'll actually like!

The next dishes that were presented are familiar for me and I'm excited to know how Chef Ben will be able to make something familiar extraordinary.

The Spareribs with Pumpkin, Taro & Coconut Milk in claypot was still boiling hot when it was served.

Spareribs with Pumpkin, Taro and Coconut Milk
I love how the combination of pumpkin and taro has sweeten the coconut milk which seeped into the spareribs! There's a sweet milky taste of the meat that makes one wants to drink the sauce of the dish. It's very tempting to ask some rice and pour all the sauce in. However, there are more dishes to come so I had to control myself not to order rice and just enjoy the soft meat with the vegetables.

Sauteed Dice Beef Tenderloin with Chinese Wine, Vinegar and Black Soya Sauce
This beef dish might make one say "no" to it because of its number of celery. You actually have to take the celery with the beef to heighten the meat's flavor! The meat is very tender and it was very flavorful which shows how carefully marinated the meat is. However, eating it with celery actually brings out a uniquely sweet flavor aside from it salty base.

Stewed Sichuan Chili Duck
The Stewed Sichuan Chili Duck is a must have for spicy food lovers! There's a tingling feeling on the tongue that gives a sensation and heightens the senses of the tongue which makes one feel the tastiness of the duck. The flavors are packed and superb that suggests one to again, order rice!

Garlic and Chili Crabs
The crabs are my favorite dish of all the dishes Chef Lam presented! Well, call me bias for my love of seafood. Yes, they're my weakness. But how can you blame me if you see these big fat crabs covered with fried garlic and chili releasing its aroma into the four corners of the room? I love how the flavor of the garlic and chili infused in the soft crab meat! It's just so yummy and if I can only eat the whole plate of crabs and lick the shells, I will! However, I have to hold back. Poised first! The other invited guests might think I've went nuts because of crab. Haha! :D

Before going to the sweet dessert part, I've ordered a Mint Citrus Quencher to wash away all the very flavorful I ate.
Mint Citrus Quencher
The mint inside the quencher serves like a mouthwash rinsing all the flavors to the stomach and gives back one's fresh breathe. The lemon serves like an appetizer making the tummy ready for the good stuff coming!

Red Bean Paste Dumpling covered with Green Tea Powder
It's so cute on how the Red Bean Paste Dumplings were presented like they're little Earth balls with a tree of life growing on top! There's a bed of sliced almonds that is underneath them to avoid the dumplings sticking on the plate. It's actually a good combination because the chewiness of the dumplings and crunch of the almonds makes eating it enjoyable. The aroma of the almonds mixed in the red bean gives it a sweet and salty taste that's so heavenly.

Mango Rice Roll with Desicated Coconut
This chewy rice rolls with sweet mangoes dish is a good ending to the meal! It's like a Chinese version of the Thai's mangoes with sticky rice and coconut milk. It's so good!

For inquiries or reservations, call 814-2580. You may also check out their social media pages for updates:
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Instagram - @makatishangrila


  1. You made me hungry just by reading this and browsing through the pics! They look so delicious and flavorful :)


    1. Thank you, Katrina! It's really good. You have to try them :) I myself got hungry while writing this.


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