A tastem of sage

CEBU, Philippines - We were in Makati Shangri La Hotel in late August last year to partake of Exec. Chef Wataru Hikawa's Early Autumn Kaiseki (September offering in their multi-awarded restaurant Inagiku). Kaiseki is Japan's version of the Chinese lauriat - it was a multi-course gourmet lunch highlighting the rare and expensive highland snow mushroom called Matsutake. As early as then, Director for Corporate  Communications Lesley Tan already shared with us a bit of the "2014 happening" at the lobby area of Makati Shang.

It was with great expectation that I looked forward to the launch of Makati Shang's newest restobar - Sage.  As the promise goes: The restaurant on the Mezzanine "offers a well-curated choice of modern European cuisine using seasonal and sustainable ingredients."  Sage Chef de Cuisine Gilles Galli is from Grasse, southern France. The southern part of France is where everything wonderful about the French culture - art and cuisine - originates. Walled up to its entrance with excellent vintages from the best vineyards around the world, the luxurious cozy restaurant seats 88.

 Area Manager/GM Alain Borgers, who personally greeted the guests as they came in, shared the Sage philosophy: "After months of waiting, we are excited to finally welcome you to Sage Restaurant and Bar, inspired by The Perfect Cut - which refers to the best cut of prime meat and to the venue's interior design inspired by the meticulous tailoring of a man's suit." 

The Tapas Bar at the lobby level boasts of uniquely concocted drink creations and the exquisite tapas menu of Chef Gilles. As one enters, one sees walls in teal color with chevron patterns, reminiscent of the inner lining of a gentleman's suit. The metal installations remind one of belt buckles; and then, there is the herringbone wood flooring with pinstripes wall panels.  The bar area seats 94.

As to the name Sage: It was first used in the 14th century by the Anglo-French meaning "to taste, have good taste, being wise." We know the term now as an aromatic plant used in cooking (for the restaurant), as well as a learned individual, a scholar or guru (who gets wiser by the drink, for the bar).

The invitation says 6pm but by the time I got there at a little past 6, the bar was filling up fast with the metro's who's who : business tycoons (I spotted Don Alfonso Yuchengco with friends), diplomats, society and media personalities (check out the photos!). It got so crowded and I was on my feet for over an hour so I made an exit and went up the Horizon Club Lounge on the 25th floor for some fruits and cheese with biscuits, before I called it a night.  I learned that the party went on well past midnight. Wow! What a launch! (FREEMAN)