Say all you can eat and the Cebuano is likely to say where?
This time, the beeline extends to the island of Mactan and Shangri-La’s Tea of Spring. At only P888 for their dimsum specialties, this is an irresistible offer that will make that ride worthwhile.
The star of the feast is the delectable and delightful namesake, a custard bun made to look like panda heads. Because I’m a dessert before the meal kind of person, I bit into a Panda Pao before I tried the rest of the menu. Personal favorites? The chicken and pork taro puff with black pepper is a staple, with its delicate golden spindles that add a dimension of texture in the mouth as it crumbles. There was also a little surprise in the spring onion cake stuffed with chicken, as it arrived on the platter looking very much like buchi, another Chinese dessert. Covered in sesame seeds, it was a savory version that turned out to be quite filling. Of course, the rice came last, and how. Growing up, machang was also another Chinese treat I rather enjoyed, and Tea of Spring’s version of the glutinous rice with dried scallops and abalone was truly indulgent and worthy of the Shangri-La stamp.
Chicken and Pork Taro Puff with Black Pepper
CHEF BOON and his handiwork, look at the delicate artistry in shaping this hakaw into miniature bunnies!
Hand-Folded Hakaw with Lapu-Lapu Meat. Around 11 folds each, try counting next time!
I also love the fact that there is no buffet set-up. “You order anything off the menu. Limitless,” says Mildred Amon, Director of Communications. Well, if it happens to be a weekend in August to September, and only between noon to 2:30 p.m.
(For inquiries and reservations, contact Shangri-La’s Mactan Resort & Spa, Cebu at (63 32) 231 8224 or e-mail fbreservations.mac@shangri-la.com)