16 down, 92 to go on our Michelin journey🥰
We set out for Michelin Selected Summer Palace at @edsashangrila, ready to dive into their humongous, plump, succulent and life-altering dim sum.
But destiny had a sweeter surprise: meeting Ms. Nancy Farm , Summer Palace’s secret ingredient. Charming and gracious, the Director of Chinese Operations made us feel so warmly welcomed ! Sometimes the best part of a meal isn’t just what’s on the table, but the people you meet along the way. 🥟✨
What we loved ….
Five-Spice Meat Roll (Small) P480
Thanks to the generosity of Ms Nancy Farm, who sent it to our table compliments of the restaurant, we had the unexpected pleasure of trying this appetizer that might have otherwise slipped under the radar—a thoughtful introduction that set the tone for what was to come.
Steamed Scallops Dumpling 400
The handsome hubby and I have a soft spot for scallops—especially the huge, plump ones—so it was no surprise that this dish immediately caught our attention. The price didn’t hurt either.
This dumpling didn’t come to play. It shows up on the table plump, juicy, and flaunting a huge scallop
Honestly, it’s practically bullying the tiny sauce dish every time I try to dip it or like watching a sumo wrestler attempt ballet. But once you finally wrangle it in and take that bite? Boom. Ambrosia!
Steamed Chicken Feet in XO Sauce P380
This dish doesn’t rely on theatrics—it simply gets things right. The chicken feet are remarkably tender, with the skin yielding easily and the collagen softening just as it should. The XO sauce adds a steady depth of flavor without overpowering, giving each bite a balanced mix of savory and lightly spiced notes.
Among the versions we’ve tried, this one stands out for its consistency and clean execution. It’s a straightforward, well-prepared plate that quietly earns its place on the table.
Pumpkin Soup with Crab Claw and Egg White–Wrapped Seafood
This bowl arrives with quiet confidence—an elegant, golden pumpkin soup that leans toward subtlety rather than showiness. Its gentle sweetness provides a soothing base, the kind that immediately settles you into your seat and makes you slow down a little.
The crab claw, positioned beside the delicate egg white–wrapped seafood, is a small tableau in itself—simple yet striking. Together, they add texture and a touch of brininess that rounds out the soup without overwhelming it.
It’s the kind of dish that brings a sense of calm and quiet anticipation to the table: understated, thoughtful, and just comforting enough to make you linger over the next spoonful.
Steamed Spinach Dumplings with Shrimps P370
These dumplings offer the kind of guilt-free pleasure that only a vegetable-forward dish can You tell yourself you’re eating spinach, but your palate knows it’s being spoiled. Each piece arrives impressively plump and juicy, the kind of dim sum that makes you pause for a moment before diving in.
The folds are tidy and precise, almost showcasing the kitchen’s quiet confidence. The wrapper hits that sweet spot between thin and sturdy, allowing the shrimp filling to shine without feeling weighed down. And that vibrant green hue? It lifts the entire plate visually, making the dumplings look as fresh as they taste.
A simple dish, done with care—and it shows in every bite.
Black Glutinous Rice with Coconut Milk P260
There’s something instantly comforting about this dessert. It feels familiar from the first spoonful, calling to mind the cozy sweetness of our beloved champorado—just in a different outfit. The black glutinous rice brings a gentle chew, the coconut milk lends its quiet richness, and together they create a bowl that feels like a hug in dessert form.
You can’t help but think of champorado as you eat it; really, the only things missing are the chocolate and a bit of tuyo on the side. Still, even without those signature companions, this version stands on its own as a simple, satisfying finish to a meal.
Belly full, heart happy
As we wrapped up our meal at Summer Palace, it became clear why it earned its Michelin Select nod. The dishes weren’t just technically sound—they carried a quiet confidence, a respect for tradition, and a calm kind of indulgence.
Stop number 16 on our 108 journey reminded us that excellence doesn’t always need fireworks; sometimes, it simply needs consistency, care, and flavors that linger long after you’ve left the table.
Pigoutmanila 