Shang Palace

Cantonese cuisine (Makati Shangri-La) in Makati CBD (Ayala Center)

Address: Level 2, Ayala Avenue, corner Makati Ave, Makati City, 1200 Metro Manila, Philippines
Phone: +63288137084
Hours: Sunday: 11:30 AM - 2:30 PM, 6:00 PM - 10:30 PM; Monday-Saturday: 11:30 AM - 2:30 PM, 6:30 PM - 10:30 PM

Menu prices: 150–10880 · £££ · Median main: 1840 · 73/73 with a published price

Cantonese cuisine (Makati Shangri-La)

Appetizer

• Marinated sliced sea conch — 680

  with soya sauce and vinegar
• Marinated red jellyfish — 580

  with spring onion oil
• Deep-fried fish skin — 625

  with salted egg yolk
• Crispy bean curd — 385

  with pork floss
• Chilled cucumber with organic black fungus, minced garlic — 188

  and aged vinegar
• Deep-fried bean curd rolls — 420

  with black mushrooms
• Century eggs with pickled ginger — 385

Barbecue

• Roasted Peking duck — 3,280 / 5,280

  served in two courses (half /whole)
• Barbecue suckling pig (8 pieces) (Barbecue) — 3,288
• Roasted suckling pig — 7,280 / 12,280

  served in two courses (half /whole) (Please allow 45 minutes lead time)
• Traditional barbecue pork belly glazed with honey sauce — 720
• Roasted crispy pork belly — 620
• Barbecue pork and poultry platter — 1,180
• Homemade soy sauce chicken — 820 / 1,580

  (half/whole)

Soup

• Double-boiled chicken soup — 1,888

  with fish maw served in whole coconut
• Double-boiled sea cucumber chicken soup with cordyceps flower — 1,180
• Sichuan hot and sour soup — 1,080

  with sliced local lobster
• Braised fish maw with fresh crab meat soup — 580
• Braised minced beef soup — 480

  with egg white and coriander
• Sweet corn soup with minced chicken — 420
• Our chef's daily soup creation — 580
• Buddha jumps over the wall — 4,288

Abalone, Dried Seafood and Bird's Nest

• Braised 18-head whole dried South Africa abalone in brown sauce — 3,288

  (per piece)
• Braised 2-head whole Australian abalone in brown sauce — 3,288

  (per piece)
• Braised sea cucumber and fish maw in abalone sauce — 5,280

  (per serving)
• Braised imperial bird's nest with brown sauce — 4,888

  (80g per serving)
• Double-boiled imperial bird's nest broth with matsutake mushroom — 5,280

  (80g per serving)
• Braised millet and fish maw — 4,288

  with sea cucumber and fresh lily bulbs
• Braised fish maw with superior stock — 1,688

Seafood

• Six (6) fried tiger prawns with wasabi sauce (Seafood) — 1,480
• Braised crab meat — 2,888

  with vermicelli in clay pot
• Six (6) fried tiger prawns with black truffle sauce (Seafood) — 1,480
• Traditional baked crab shell — 1,880
• Pan-fried Pacific scallops — 3,280

  with black pepper sauce and golden enoki mushrooms
• Stewed sliced Australia abalone and dried seafood — 1,680

  with vermicelli and assorted vegetables served in supreme broth
• Wok-fried Pacific scallops — 3,280

  with greens and wild mushrooms
• Steamed grouper fillet — 1,800 per 100g

  with black mushrooms, Yunnan ham and seasonal greens
• Stir-fried Pacific scallops and Pacific clams — 2,888

  with seasonal greens in X.O. sauce
• Stewed red grouper fillet in pea mash soup — 10,880

  with pickled pepper and Chinese cabbage (600g)
• Sautéed silver cod fillet — 2,880

  with yellow bean paste and onions served in a clay pot
• Steamed pink lapu-lapu Hong Kong style — 1,800 per 100g

Meat & Poultry

• Pan-fried US beef cubes — 2,180

  with asparagus in homemade sauce
• Sweet and sour pork — 880
• Steamed sliced Kurobuta pork — 688

  with shrimp paste and ginger
• Wok-fried sliced marinated pork belly — 880

  with pan-seared green chilli and black beans
• Wok-fried French beans and minced pork — 620

  with olive vegetables
• Wok-fried diced Australian lamb loin — 1,380

  with dried shallots
• Crispy free-range chicken with garlic — 880 / 1,580

  (half/whole)
• Steamed sliced chicken in lotus leaves — 980

  with black mushrooms and preserved sausage
• Wok-fried diced chicken — 820

  with capsicum, pecans and cashew nuts
• Stir-fried chicken fillet — 820

  in sesame oil, Chinese wine and soy sauce served in a clay pot
• Fried Californian pigeon with fine soya sauce — 2,880

Garden Greens

• Sautéed assorted vegetables — 1,980

  with truffle oil served in a pumpkin
• Sautéed Chinese leaf lettuce — 728

  with preserved bean curd sauce
• Braised assorted vegetables — 780

  with preserved bean curd served in a clay pot
• Braised bamboo pith fungus rolls — 1,780

  with vermicelli, topped with bird's nest and seasonal vegetables
• Steamed seasonal vegetables — 605

  with preserved mustard vegetables topped with crispy enoki mushrooms
• Sautéed garden greens — 780

  with water chestnuts and crispy fritters served in a golden nest
• Braised homemade bean curd — 980

  with brown fungus and ginkgo nuts in pumpkin sauce
• Braised spinach with three eggs — 880

  in superior soup

Noodles & Rice

• Braised lobster with black bean sauce and pan-fried vermicelli — 1,888

  (per serving)
• Pan-fried crispy egg noodles with assorted seafood — 1,880
• Stir-fried rice noodles with sliced US beef tenderloin — 1,280
• Braised E-fu noodles and wild mushrooms — 920

  with black truffle oil
• Poached rice with seafood and crispy rice in lobster broth — 2,280
• Shang Palace fried rice — 1,280

  with assorted seafood and barbecue pork

Dessert

• Shang Palace double-boiled bird's nest with rock sugar — 888
• Double-boiled sweetened Hashima — 450

  with red dates and lotus seeds
• Chilled mango sago cream with pomelo — 320
• Red bean soup — 188

  with aged tangerine peel
• Traditional almond cream — 288
• Longevity peach bun — 150
• Baked mango and sweet potato — 380

  in fine pastries and vanilla ice cream