October 28, 2018

Canton Road in BGC Puts Modern Twists to Cantonese Cuisine

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  • Canton Road in BGC Puts Modern Twists to Cantonese Cuisine
  • Chinese food is a popular choice among diners all over the world. Filipinos, in particular, have taken a liking to East Asian food, which doesn’t come as a surprise since the two countries have had trade relations before the Spaniards ever set foot on Philippine land.

    Crispy Wasabi Coated Prawn Balls with Mango Pearl (Php 1,388)/IMAGE Shangri-La at The Fort

    Shangri-La at the Fort knows this connection too well, and Canton Road is all about going back to its roots in modern times.

    Opened in 2016, the restaurant represents the face of modern Cantonese cuisine, with a rich assortment of regional specialties and signature roast barbecued meat.

    There are also touches of Huaiyang cuisine on the menu. This particular cuisine is the most prestigious one in the Jiangsu province, and its dishes have a distinct slightly sweet flavor.

    IMAGE Shangri-La at The Fort

    Chef Wang, the brains behind the spectacle, aims to feature Chinese cuisine that represents the best of Southeastern and Eastern China by adding a modern take on traditional cuisine.

    Also read: 10 Regional Cuisines of China

    A fine example of this is Canton Road’s Crispy Wasabi Coated Prawn Balls with Mango Pearl (Php 1,388).

    As the name suggests, the prawn balls are crispy though the prawn is juicy and succulent. The taste of wasabi doesn’t creep in right away, but you’ll know when it does because you’ll feel the spices burning up a bit. The earthy, horseradish flavor of wasabi prevents the dish from being too ordinary.

    To cut some of the spice, eat the prawn balls with fruit slices that are served on the side.

    Jiangnan Style Sweet and Sour Pork Ribs (Php 588)/IMAGE Shangri-La at The Fort

    Canton Road also serves up a Chinese restaurant staple with their unique twist: the Jiangnan Style Sweet and Sour Pork Ribs (Php 588). The ribs have to age for six months before being marinated with Huadiao wine and stewed in rock sugar. Once they’ve achieved a golden color, they’re glazed with ketchup and black vinegar sauce.

    Despite being stewed in rock sugar, the ribs are not sickly sweet. The ketchup provides fruity, tangy notes while the black vinegar gives the dish a soft pungent taste.

    If you’re in BGC, be sure to give Canton Road a try for a satisfying meal of Chinese cuisine.

    This also appears on Philippine Primer Japanese magazine’s November 2018 issue.

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