#cantonroad

Canton Road is the premium Cantonese restaurant of Shangri-La at the Fort located on Level 3 of the hotel. The classy and elegant location is decked in vibrant hues of gold, a very important color to the Chinese signifying wealth and prosperity. 

The main dining area is a bright and spacious gallery offering splendid views of the cosmopolitan Bonifacio Global City. Canton Road presents modern Cantonese cuisine with a rich assortment of regional specialities. The cuisine of Huaiyang is also woven into the menu. This blend of Southeastern and Eastern Chinese cuisines has adapted to the times, yet stays true to its heritage.

Guests who prefer private celebrations have a choice of eight private dining rooms, each named after an iconic street in Hong Kong. Our private class was held at the Peking dining room which is big enough to accommodate the dim sum class and the succeeding dim sum feast afterwards. This was just my first time to visit Canton Road and I was really impressed with the spacious rooms and elegant interiors.

Chef Wang and his culinary team led the opening of the Dim Sum Making Class by showing the participants how these classic items are prepared from scratch. We were all given our aprons and the dim sum items we will be learning to make that morning.

I started with the cutest item I could create, the Steamed Pig Shaped Lotus Paste Bun. The main ingredients for this are simply colored cake flour and lotus paste. It’s up to your own creativity to design the bun into a cute and cuddly piglet.

Participants are free to create and mold their own faces using the different coloured cake flours. I see a dog there as well, and a very cute Peppa Pig!

Other items that were also prepared during the workshop included the Fish Shaped Coconut Rice Cake and the Boiled Cabbage and Pork Dumpling with ginger vinegar. The items may vary on different dates so you can actually attend more than one class if you prefer.

But the best part about the Dim Sum Making Class is that it also comes with a sumptuous spread featuring classic dim sum and regional Chinese specialties prepared by Executive Chinese Chef Wang. Now this is the best way to finish a class.

I was excited to see my favorite dim sum item, the Crystal Skin Shrimp Dumpling or more commonly known as hakao. I just love these plump and juicy dumplings with its huge shrimp covered by a smooth crystal skin wrapper. I wanted to have the basket all to myself, and I can usually finish that much, but I had to share with the rest of my classmates.

Next was the classic Steamed Xiao Mai with Crab Roe which is always a staple in any local dim sum restaurant. Canton Road’s version is a meaty siomai topped with lots of crab roe.

They also served other dim sum items such as the Crispy Spring Roll with taro, shrimp, carrot and mushrooms. Also on the menu was the colorful Baked Pumpkin with Black Truffle and Chicken Puff which opens up to a warm mushroom and chicken filling. 

Chef Wang served up his signature dishes right away as the Guangdong Fired Roasted Duck was presented on the table. This crispy and succulent roasted duck was just oozing with flavors, especially with its glistening skin. I couldn’t get enough of this as well.

We had a little breather afterwards with the Crabmeat and Winter Melon Soup. This warm and hearty bowl was a good intermission number after that torrid pace of delicious dim sum items.

Now comes the piggies! The Slow Cooked Pork Knuckle with sea moss, dried oyster, and bok choy is an auspicious way to welcome the Year of the Earth Pig. This version of the Pata Tim comes with very tender pork that you can combine with the piggy buns. Use them to scoop up the rich sauce and delight in this bountiful dish.

Next was the Crispy Wasabi Coated Prawn Ball with mango pearl. The plump prawn balls are coated and deep fried resulting in a crispy shell doused in wasabi sauce.

My favorite dish that afternoon would have the be the U.S. Beef Tenderloin in crispy garlic pepper sauce and Foie Gras. It’s not just the tenderloin that I love, but also the elegant pieces of foie gras mixed in to make this a truly opulent dish made for the Chinese New Year. 

More dishes were still coming out like the Crispy Cod Fish Ball with sweet and sour peach sauce. This soft cod fish strikes a good balance together with the other meaty dishes.

The Spinach with Golden Garlic and duo eggs in superior broth presents a healthy course that is definitely good for the upcoming year.

Finally, to round off the main courses, the Canton Road Signature Fried Rice with shrimp and U.S. scallops is served at the end of the courses. This will make sure that everyone goes home full and satisfied.

There are two desserts as well in our lunch including the Sweet Osmanthus Black Sesame Glutinous Rice Ball and the Pan Seared Coconut and Red Dates Rice Cake. This is one of the more elegant tikoy dishes I have ever seen as it comes topped with gold flakes and presented in such a colorful manner.

A Certificate of Appreciation (not mine) will be given to all participants who complete the dim sum making class at the end of the lunch. You still have time to register for the remaining class sessions and it is highly recommended to make advanced reservations because slots are limited. This is one of the best ways for me to start the Chinese New Year - with a new skill inside the kitchen and a continuing love for dim sum. Kung Hei Fat Choi!

Canton Road

Level 3, Shangri-La at the Fort, 30th Street corner 5th Avenue, Bonifacio Global City, Taguig

820-0888

www.shangri-la.com/manila/shangrilaatthefort