Gloria Maris Sharks Fin Restaurant is a mainstay in the Greenhills Shopping Center, but they recently transferred to a brand new building across Chili’s. I’ve been to their new location only once but I could see the same design elements incorporated like the grand staircase. Parking is also way better with lots of spaces in the basement and just an elevator ride into the restaurant.
I got an invite to try out Gloria Maris Sharks Fin Restaurant’s new dishes. The lunch was held in on of their mezzanine function rooms. Each room is The first dish we had was the Abalone Sashimi (P3600). It arrived with pomp and pageantry, aboard a dragon headed wooden boat with smoke flowing out. It’s a bit of a misnomer to say this is sashimi since the abalone had already been blanched so it is in actuality not raw.
The next dish we had was Prawns with Pop Rice and Strawberry Sauce (P1800). They must have had me in mind when they created this one. Sweet and tangy strawberry sauce added to a fried prawn on top of a pop rice square. A play on textures that makes it so fun to eat.
The Chiu Chow Cold Cuts (P2,800) was next, it was a unique appetizer sample. It’s composed of California maki, fried Enoki mushroom, sliced Roast duck, Fried bacon rolls and crispy pork. I’m not really sure how the maki and fried enoki mushroom sneaked onto the plate but I wished it was not so. There was just something off with their inclusion. The sliced roast duck was really flavorful though.
The Two Tone Almond Seafood Pumpkin Soup (P1,600) is the dish I really did not enjoy though it was a nice yin yang plating. I found the almond taste encroaching on the pumpkin soup a bit off putting. I’d rather have the pumpkin soup all by itself.
The Scallop and Shell Meat with French Beans and Radish Cake (P3,800) is not really a new dish but one of their most popular ones. I’ve had this many times while attending parties at Gloria Maris. This is actually one of the dishes I always look forward to. Plump scallops with chewy shell meat, crisp french beans and soft radish cake sauteed in a slightly spicy XO sauce.
Another dish I’ve had before was the Peking Chicken Salad (P2,200). It is actually chicken done two ways, similar to a Peking duck. The crispy skin with a layer of meat sits atop sliced mantou while the shredded chicken in the middle is meant to be mixed with the kani and vegetable salad. They can actually only do this dish for around 3 tables at a time since its labor intensive.
The Steamed Lapu-lapu fillet with Egg White (P240/pc) is plated like something you’d expect at a fancy French restaurant. A tender and delicate piece of lapu lapu sits atop a chawanmushi, smooth yet light.
The Fried Crab with Salted Egg (P2,800) is something I’ve heard and seen before but never got the chance to try. This dish is the perfect excuse to get your hands dirty. This has cholesterol warning signs going crazy but sometimes you just have to experience life. Go ahead and enjoy a piece or two once in a while. The best and more flavorful parts are the body, the claws have a nice coating but its gone once you remove the shell.
For dessert we had Jumbo Buchi and Marshmallow Pastries. The jumbo buchi reminded me of the one I had at Jasmine. The marshmallow pastries shaped like itsy bitsy little rabbits is too pretty to eat.
I can’t attest to how good or bad the service since I was invited and we were in a private room. The food was good and inventive, something that Chinese lauriat parties need a does of. The thing I did not like was the fact that they still serve shark’s fin, many restaurant as well as hotels have since removed them from the menu. Hopefully, Gloria Maris will do the same in the future.
*Gloria Maris Sharks Fin Restaurant is celebrating their 1 year anniversary in the new building. Diners get 30% off on their total bill (minimum spend of P1,000) from Mondays to Fridays until July 31, 2013.*
Gloria Maris Sharks Fin Restaurant
Greenhills Shopping Center, Missouri St cor. Connecticut, Greenhills, San Juan Telephone No: 570-0921/570-0923/570-0924Like this post? Subscribe to Tales From The Tummy by Email