The time-honored tradition of Chinese-style barbecue is now offered at Summer Palace, the Chinese restaurant of Edsa Shangri-La, Manila, beginning this month.
Newly appointed Chinese Barbecue Chef Chang Kean Min uses heirloom recipes for specialty dishes such as Barbecued Taro Pork Roll Wrapped in Bacon, Barbecued Chicken Wings Filled with Glutinous Rice, Smoked chicken, Sliced Salted Duck, Nanjing style; Barbecued Pipa Duck; Boneless Eight Treasure Chicken and Barbecued Whole Boneless Suckling Pig, among other highlights.
Chinese Barbecue or Char Siu is an integral part of Cantonese cuisine, characterized by its shiny dark red to brown glaze. Meat items are seasoned with a mixture of honey, five-spice powder, hong fu ru (a red pigmented bean curd), dark soy sauce, hoisin sauce and sherry or rice wine. After marinating, the meat is then roasted in an oven, unlike Western style barbecue cooking that is grilled or smoked.
Chef Chang Kean Min has worked in various Chinese restaurants in Malaysia, Singapore and Indonesia for the past 17 years, specializing in Chinese barbecue. This is his first post in the Philippines.
Patrons may catch Chef Chang’s specialty barbecue dishes at Summer Palace every day during lunch and dinner. The restaurant is open daily from 11:30 a.m. to 2:30 p.m. and 6:30 to 10:30 p.m. On Saturdays and Sundays, Summer Palace has a weekend dim sum brunch offerings from 9:30 a.m. to 2:30 p.m.