Paul Catiang’s inner foodie relishes each word in this restaurant review.
Imagine traditional Cantonese cuisine–its array of roasted meats, the preference for fresh ingredients, the minimalist approach to spices–traveling around Southeast Asia, picking up a culinary technique here, a local ingredient there. Imagine Cantonese cuisine with a collector’s hoard of Southeast Asian ingredients, and you’ll find yourself in Summer Palace, the EDSA Shangri-La’s treasure chest of international Chinese cookery.
Whet your appetite with the dim sum. You don’t expect to start off a sumptuous Chinese meal with something sweet, but the custard roll turns such notions on their head. An innocuous dim sum ball on the outside, it delivers a light yet creamy custard center. After that gentle shock, the menu returns to the familiar once again, with the scallop-and-shrimp and vegetable dumplings, elegant in their combination of the freshest ingredients.
This was originally published in Metro Magazine in August 2012.