Food tripping in Shangri-La

CEBU, Philippines - Three weeks ago, the Shangri-La Group invited the Cebu lifestyle editors to attend their annual media appreciation dinner at Makati Shangri-La Ballroom. But our host, Shangri-La Mactan’s Director of Communications Mildred Amon, requested that we stay for another day, to visit Chi Spa at their Edsa property with a dimsum lunch at the renowned Summer Palace. It was an invitation we could not refuse!

From the airport, we headed straight to Traders Hotel Manila for an exquisite lunch at the newly opened Kitsho Japanese Restaurant & Sake Bar (on the ground floor). The lovely dishes were specially prepared by Chef Masahiro Mizumoto. Gracious hosts were Traders Hotel GM Gordon Aeria and Communications Manager Princes Anderle.

The fantabulous media dinner we had that night at Rizal Ballroom of Makati Shang was featured in this section last Tuesday. Dubbed “Jetsetter,” it truly made us travel through the different continents through various culinary delights. 

We were billeted on the business floor of Makati Shang called Horizon Club, where we checked in and checked out so conveniently. The Horizon Club also serves daily buffet breakfast – or you can request the chef to prepare your preferred dish on the a la carte menu. Inclusive of the free amenities is high tea served daily at the Lounge, 2 – 4pm, then cocktails from 5 – 7pm. One can invite guests to the Lounge and they will be billed for food and beverage consumed. Hence, important business transactions can take place in comfort and attendant privacy.

At Edsa Shang, we had a lovely dimsum lunch at the renowned Summer Palace, where an institution, Chinese Restaurant ManagerNancy Farm, regaled us with exquisite dimsum delights, as well as the best of Southeast Chinese cuisine, like braised abalone in oyster sauce, fresh juicy scallops and soft mulcting crabs in egg yolk. GM Henry Lee, in turn, was such an engaging avuncular host that we almost missed our appointed time for CHI Spa treatment. We were also having a lively “reunion,” over lunch, with Cebuana Edsa Shang Director of Communications Lesley Tan who just arrived from a vacation in Hong Kong.

Three hours in sheer luxury, I lay covered with extra virgin coconut oil and therapeutically kneaded on my areas of choice: my head and shoulders. We were all euphoric when we were entered Red, back in Makati Shang, each bringing a block of Singapore Sling (Cherry & Brandy Home-made Dark Chocolate) from The Bakeshop of Edsa Shang, courtesy of Lesley.

What capped our memorable day was a wine pairing gourmet dinner, as Red is best known for its premium wines. Delectable finds on the menu include (starters) sizzling duck with cucumber and orange salad with cashew nuts & pomegranate dressing, marinated Wagyu beef with abalone mushrooms, red pepper and basil oil, (main courses) Angus prime rib eye, and lamb rump. Their dessert offerings are a class on their own. GM Reto Klauser graciously took time out to make sure we were enjoying our dinner, just as he was at the main entrance of Makati Shang upon our arrival the previous day.

Our host at Makati Shang, Director of Communications Erica Sotto, treated us to a last hurrah dimsum lunch at Shang Palace. Maricris (Encarnacion) and I would not have missed it for anything! We complimented Chef de Cuisine William Tan Yoong Wei for the ingenious combinations he created, and thanked him for the opportunity of tasting the November food offerings of Shang Palace.

A week later, in Mactan Shang, we had the distinct honor of an invitation to dine at the Chef’s Table. It is similar to an invitation to the Captain’s Table on a cruise. Executive Chef Joris Rycken opened the “heart of the hotel” to us, where we had cocktails in the Cold Kitchen before we had a titillating dinner at his Chef’s Table. (Let my food columnist report on this culinary treat next week!)

What an experience of a lifetime it was…food tripping in Shangri-La! (FREEMAN)