September 09, 2016
What happens when the best Shangri-La Chefs get together to launch a Loyalty Program not only for in-house hotel stays but also for all their dining outlets?
Introducing...THE TABLE by Golden Circle, Shangri-La Hotels and Resorts' new food and beverage loyalty programme that earns non-staying guests points when dining at any Shangri-La, Hotel Jen, or Kerry and Traders restaurant.
This is good news for all foodies who love to eat in Shangri-La restaurants in Manila. You'll get more rewards, instant indulgences, elite bonus points, and sweeter deals as you dine more at "Shang".
The Table launch was awesome, set in 5 acts featuring the different dining moods--Elegant, Intimate, Upbeat, Chill, and Adventurous--with different food and wine pairing in a Bea Valdes masterfully-designed setting.
Here's a photo essay of the moments we love most from the event...
Love the blanket of flowers hanging above to create an intimate setting for the sweet and concise welcome greeting from Shangri-La's Alain Borgers.
ACT 2: ELEGANT
We were mesmerized by Bea Valdes' art installations to create the elegant mood for this next act.
Sandwich of Foie Gras Terrine, Confit Apple, Candied Nuts...
...paired with Maple & Bacon-infused Manhattan by Raging Bull.
The open space and drama of the setting really set the stage for meaningful conversations and networking with the food community.
Tapas with El Toro Loco Bellota Iberico Ham...
Was very impressed with Shangri-La's young and dynamic culinary team who served us with a smile throughout the night.
Landscapes and Butterfree.
Every corner was Instagram-worthy and exciting to watch, like this team preparing the mushroom garden.
3 Kinds of Mushrooms with Veuve Clicquot Brut Yellow Olive Soil, Baby Leaves, and Goat Cheese Sphere.
ACT 3: CHILL
The next room was a sit-down setup on a floating stage to give that relaxed, casual-fine dining vibe.
We felt embraced by flowers and the warm smile of each server who changed their outfits to match the act.
The fish course served wrapped in plastic, opened then served on a well-thought bowl setting.
Monk Fish Fillet in Cara Fata, Octopus, Chorizo, Saffron Orzo, Pernod-infused White Wine Sauce.
Loved the elegant white wine sauce over the fresh mahi-mahi on a bed of saffron-infused Orzo pasta...
...paired with Bodega O. Fournier Urban Uco, Torrontes, Cafayate Valley, Argentina.
The conversations that go with the meal are always something I look forward to.
ACT 4: ADVENTUROUS
A long wooden table was presented by the Top Chefs of Shangri-La in the Philippines.
This was my favorite moment of the night, watching all the best chefs cooking, slicing, and serving the food together.
The meat course was awesome! It included:
• Smoked, 48-hour slow cooked Prime US Beef Brisket
• Chapon De Bressed braised in Champagne with Root Vegetables
• Black Angus Prime Rib marinated with Bourbon & Muscovado
• Iberico Pork Pressa in Bomba Rice Crust, Chili & Herbs, Rioja Sauce
The meats were paired with Giorgio Pelissero Piani Barbera d'Alba from Piemonte, Italy.
ACT 5: UPBEAT
Nobody expected the last stage and we were not prepared for this sweet finale.
The desserts were served on one long lighted table.
We were surprised when the chocolate balls were dropped and smashed!
Different colored Chocolate Balls filled with Mousse & Crumbles.
The Willy Wonka Lollipop Cocktail. Champagne with Lollipop, anyone?
Mushrooms for dessert!
Willy Wonka Hat Surprise
Lime Tartlet with Crispy Meringue Crumble & Lime Chips. A refreshing favorite--lime within a lime, within a lime.
My favorite--Dark Chocolate Vanilla Ice cream, topped with dried raspberry and golden balls finished with caramel sauce.
Congatulations to Shangri-La for the well-executed and delicious launch of The Table by Golden Circle! BRAVO! (standing ovation)
Live an Awesome Life,
Disclosure: Thank you to the awesome communication team of Shangri-La for inviting us to the event! I wrote this article with my biases, opinions, and insights.