Tuesday, April 14, 2015

Rooted in Nature | a Month-Long Earth Day Celebration of Local Produce at Makati Shangri-La

This whole month of April, the Shangri-La Group of Hotels & Resorts will be celebrating Earth Day through a series of gustatory offerings in all its dining outlets highlighted by dishes made with locally sourced and produced ingredients. Here at Makati Shangri-La, the Rooted in Nature was launched last April 8, 2015 through various set menus for Circles, Sage Bespoke Grill, Shang Palace and Inagiku.

Sage Bespoke Grill, the premium steak house of Makati Shangri-La, welcomed the global launch with a five-course menu. Priced at P1,500 this offering will be available from April 8 to April 30, 2015 for both lunch and dinner.

First Course: Shrimp Carpaccio and Tartar with Lemon Sorbet -- it was my first time to eat carpaccio made with shrimps. I was that the shrimps were flown in from Bacolod and I could actually tell the freshness of the shrimps used by the smell, the sweet taste and the light and tender texture. It is then topped with lemon sorbet to wash down the flavor of the shrimp, preparing the palate for the next dish.

Second Course: Cucumber Gazpacho with Breaded Slippery Oyster and Goat Cheese -- the oysters were plump, tender and juicy. It had the right amount of breading and fried to the right amount so that it had some crunch but not too crispy. The goat cheese are sourced from Davao City, and judging from its quality, I can bet it was from Malagos Farm.

Third Course: Lapu Lapu, Beetroot and Clams -- it was a generous serving of filleted Lapu Lapu that is perfectly seasoned and fried, tender and sweet in the inside, with the crust sightly salty and peppery. It is served on a bed of white beans cooked in a savory cream base rich of clam flavor. A slice of beetroot added color and earthy flavor to the dish.

Fourth Course: Chicken Breast Cooked in Fresh Herb Rice Crust -- this is one interesting dish that at first I was unsure how to consume. A fillet of tender chicken breast with a faint taste of herbs and cream is coated in steamed rice and perhaps baked to create a crust. The rice lover in me wanted to eat the crust, but it was too toasted. I finally realized that the rice crust was just mean to give this chicken dish extra flavor.

Fifth Course: Baguio's Garden -- Strawberries from La Tridinad, Benguet were transformed into this fairy tale-like plate of dessert consisting of meringue, white chocolates, strawberries, and an interesting pastry made with almonds.

Makati Shangri-La's other dining outlets also launched their own interpretation of the Rooted in Nature theme. Circles Buffet will follow the “farm to table” format using ingredients that come directly from the producers. Shang Palace, the hotel's premier Chinese restaurant, will offer a seven-course menu, featuring Cantonese dishes such as the King Prawn Salad, which uses prawns from Roxas City, the seafoods capital of the Philippines. Lastly, Inagiku, will serve an authentic five-course Japanese menu highlighting tuna sourced from small-scale fisheries around the Philippines.

Celebrate Earth Day every day here at Makati Shangri-La by sampling its Rooted in Nature offerings. Book your table now at (632) 813 8888 or email rric.slm@shangri-la.com.

Makati Shangri-La, Manila
Ayala Avenue corner Makati Avenue, Makati City
Contact: +63 (02) 813-8888
Email: rric.slm@shangri-la.com
Website: www.shangri-la.com/manila/makatishangrila/
Facebook: facebook.com/MakatiShangrila

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