In the heart of Makati, Shang Palace temporarily departs from traditional Cantonese fare to give way to the fuller and bolder character of Hokkien cuisine. In this special collaboration, Beng Hiang brings the rich heritage of Hokkien cuisine, known for its deep flavors and traditional techniques inherited from homes and banquets.
Beng Hiang, a respected name in Hokkien dining, is once again showcasing its expertise with a limited menu that showcases robust flavors and umami-rich textures. The dishes are a clear departure from the more refined Cantonese profile, with an emphasis on seafood, slow-braised meats, and rich sauces that truly deliver depth of flavor.
Features include braised pork buns, five-spiced sausage, and fish maw and crab meat soup—dishes typically served during festivals and important occasions. Each dish is prepared to showcase the balance of salt, sweetness, and savoury that is the hallmark of Hokkien mastery.
Main courses such as crispy fried chicken, sweet and sour garoupa, and braised duck with sea cucumber are also not far behind, where the more robust cooking methods are noticeable. The use of thicker noodles in Hokkien Mee allows the rich sauce to be absorbed with every bite.
These signature dishes can be enjoyed à la carte or in set menus for four or six guests. Hokkien Mastery at Shang Palace is a limited-time experience running until February 8, an elegant invitation for foodies to explore the depth and tradition of Hokkien flavors in the city.
