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Shang Palace taps Chinese culinary masters for menu refresh

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Jeeves De Veyra

MANILA — Shangri-La Makati went all the way to Shanghai in search of new culinary talent, recruiting Executive Chef for Chinese Cuisine Damon Ge and dim sum master Mark Zhao to lead a menu refresh at its signature Chinese restaurant, Shang Palace.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1780306041399chefs_.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Chefs Damon Ge and Mark Zhao. Jeeves de Veyra</div>Hotel general manager Jonathan Reynolds said the search was hands-on, as he personally travelled to Shanghai to recruit the pair.The chefs have been in Manila since February, keeping a low profile while conducting research and development and training the kitchen ahead of their formal introduction.Dim sum is a consistent draw for Shang Palace. Reynolds noted that dim sum is a key category during lunch service and Zhao’s arrival deepens that offering. The new menu introduces a wider range of variations and technical refinements.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030635563801 - xiao long bao.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Xiao Long Bao. Jeeves de Veyra</div>Zhao’s black and white Xiao Long Bao’s skin is thicker than usual. But even when tossed around, it doesn’t break apart and keeps the broth inside.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030637809901 - crystal dumplings.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Crystal dumplings. Jeeves de Veyra</div>The gummy shell of the crystal dumplings are almost transparent and one can peek inside to see the vegetable and mushroom fillings.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030639966201 - stone ham buns.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Stone ham buns. Jeeves de Veyra</div>Aside from artfully looking like decorative stones, these buns are flaky and don&#x27;t have the usual minced pork filling. Instead, they’re filled with minced ham that gives it a salty sweet note.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030643131902 - garoupa with bread 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Grouper with deep-fried dough sticks. Jeeves de Veyra</div>It’s best to have this fried grouper portioned with the sauce. The fried dough sticks are like bicho-bicho that can either be dipped in the sauce, or can be the base of small baos with the fish and sauce as a filling.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030645846102 - lobster mapo tofu.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Mapo tofu with Boston lobster and minced beef. Jeeves de Veyra</div>I’ve never had mapo with lobster. Though not as spicy and mala as other versions, the subtler heat went well with the rich lobster meat.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030648860002 - black pepper beef.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Wok-fried Angus beef tenderloin with homemade rice cake in black pepper sauce. Jeeves de Veyra</div>The beef in this black pepper sauce dish was really tender. The best bite of this includes a slice of the chili pepper for an additional spicy kick and some of the chewy rice cake that I thought was like tteokbokki.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030651522102 - shrimp paste beancurd skin roll.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Crispy Bean Curd Ball. Jeeves de Veyra</div>This is a very different version of bean curd roll. Instead of being drenched in sauce making the bean curd skin wrapper chewy, this is fried and crisp letting one fully taste the prawn paste inside.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/178030655112007 - ginger milk with pork floss nori.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/>Ginger Milk Pudding with a bun. Jeeves de Veyra</div>Zhao gave a preview of a flaky white sesame ball filled with nori and pork floss paired with dessert.Shang Palace’s Director of Chinese Operations Jennifer Wang lobbied for Traditional Ginger Milk Pudding to be included in the menu. She could only get a decent version during her visits home to China.The dessert looked like a cup of plain white milk. It’s sweet, creamy, with that a pleasant hit of sweet ginger makes this a must-try in the new menu.

Shangri-La Makati welcomes executive chef for Chinese cuisine Damon Ge and dim sum master Mark Zhao to Shang Palace.

Shangri-La Makati welcomes executive chef for Chinese cuisine Damon Ge and dim sum master Mark Zhao to Shang Palace.

Makati eats: Shang Palace taps Chinese culinary masters for menu refresh

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Makati eats: Shang Palace taps Chinese culinary masters for menu refresh

Jeeves De Veyra

Published June 01, 2026 06:14 PM PHT

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Updated June 01, 2026 06:32 PM PHT

Read More:

Shang Palace

Makati Shangri-La

Chinese food

Chinese restaurant

dim sum

Makati eats

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