Canton Road is the modern Chinese restaurant at Shangri-la Fort. They initially offered the more uncommon Huaiyang cuisine to local diners. Huaiyang cuisine is more meticulous and lighter that the Cantonese fare most are used to. To cater to local taste preferences, they’ve added a number of new Cantonese dishes to give their diners more options.
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Our sneak taste into the new menu started with a number of Huaiyang appetizers. Standouts for us was the Marinated Salted Duck (P488) and the Jellyfish salad with Mature Vinegar (P658). The jellyfish salad makes us of the head rather than the more common arms and tentacles which result in a crunchier texture. The mature added a nuanced blend of sour and sweet flavor to enhance the jellyfish.
Braised Seafood Soup with Crab Roe and Fish Maw (P588). A comforting bowl filled with sweet flavors of the sea and spiked with pumpkin puree. The serving is big so for light eaters, might be best to share. The only thing I’m not too fond of is the use of kani.
Braised Spinach with Garlic, Duo Eggs in Superior Broth (P438). A simple dish but not wanting in flavor because of the superior broth and use of century and salted eggs.
Wok Fried US Scallops and Broccoli in Black Truffle Sauce (P1,388). Large sized scallops cooked perfectly with candied walnuts and coated in an earthy and aromatic black truffle sauce. A bit unusual to find black truffle in Chinese cuisine but this one is well executed.
Wok Tossed Pork Knuckle with Spicy Crispy Garlic (P888). This dish is outstanding, crunchy cubes of pork coated with the right amount of spiciness and other seasonings. You can’t stop at just one piece, I guarantee you’ll keep popping them one after the other and it goes so well in steamed rice.
Dried Shrimp, black mushroom, and pork stuffed dumpling. Essentially ham suy kok but with different filling including a surprising inclusion of pine nuts. We love ham suy kok and have ordered it at every dimsum place in the Philippines we’ve been too. This one is the best one we’ve had, oil free, beautiful outside crunch with perfect “qq” chewiness inside.
Canton Road Steamed Signature Xiao Long Bao (P248). Gigantic xlb that you need a straw to slurp the soup out before tackling the dumpling itself. Thin but sturdy wrapper with flavor filled soup inside.
US Scallop and Bamboo Shoot Powder Dumpling (P298). A visually striking dimsum basket filled with black skinned dumplings topped with goji berry. The filling is sweet and crisp with generous amounts of chopped scallops.
Braised E-fu Noodle with Assorted Seafood and Straw Mushroom (P528). They cook the noodle more al dente to remove the mushier texture I’ve had in some restaurants, there’s also a lot of seafood included like shrimps, squid and even mid sized scallops.
Canton Road3/F Shangri-la at The Fort, Manila
30th Street corner 5th Avenue Bonifacio Global City,
Taguig City, Philippines