Be Our Guest - Jan 2018 to March 2018

Ring in the new year with newly appointed Executive Chef Nicola Canuti at the helm

Sage Bespoke Grill: All-new and exciting menu for contemporary dining

Why staycations in the city are the ideal choice for the long weekend

Guest

Be Our VOL. 01 | JAN-MARCH 2018

FEAST FOR A KING Book a table at Circles Event CafĂŠ and enjoy a sumptuous selection of international flavors for Php 1,250 net, its lowest price yet. This promo runs from January 2 to February 28 only.

For more information, call (632) 814-2580 or e-mail rric.slm@shangri-la.com.

LETTER FROM THE GENERAL MANAGER

As we welcome 2018, we at Makati Shangri-La always want to keep our patrons engaged, and what better way to do that than having our own asset featuring exclusive content only for the city’s most successful.

Welcome to the first edition of Be Our Guest, our new quarterly supplement designed to keep you in the loop—from our latest food offerings to upcoming activities and everything in between.

In this issue, we formally introduce Chef Nicola Canuti, the newly appointed Executive Chef of Makati Shangri-La’s gastronomy, and his vision of keeping traditions alive through food (p.7).

Develop a full appreciation on the wine industry with a profile on our in-house sommelier, Patrick Tabhan (p.5).

As part of our continuous efforts in bringing the best dining experience to our guests, we give you must-try dishes from our specialty restaurants and exclusive promos and discounts for your next celebrations (p.6 and p.7). Take part in our upcoming events this year: Chinese New Year, Valentine's Day, Easter festivities, and many more.

We hope you find Makati Shangri-La your sanctuary for respite and relaxation. I look forward to seeing you here. Have a prosperous new year!

Alain Borgers Area Manager/General Manager

IN THIS ISSUE

04

06

SEASONAL FAVORITES All eyes on the three star ingredients for the season

05

TREAT YOURSELF The best international cuisines and the sweetest promos and packages

THE ART OF WINE What you need to know about the one job that can make or break your dining experience

07

MASTER CHEF Chef Nicola Canuti takes the helm of Makati Shangri-La’s gastronomy

08

BEYOND ORGANIC A collective effort in the hopes of protecting the ocean and its wildlife

10

FIRE AWAY Take your pick from Sage Bespoke Grill’s newest food offerrings

4 INGREDIENTS OF THE SEASON

THE SECRET INGREDIENTS Unveiling this season's star elements

JANU ARY

TIKOY More commonly known as tikoy in the Philippines, nián gāo, which roughly translates to year cake, is a traditional Chinese New Year treat believed to bring good luck all year round. This sweet and sticky snack comes in different shapes: the traditional round with the prosperity character and a pair of fish symbolizing surplus and good fortune. Usher in the Year of the Dog and drop

by Shang Palace for an authentic tikoy experience.

Tikoy is available in traditional and mango flavors. Buy two fishes for Php 2,288 or one fish for Php 1,188. Avail a box or two from January 28 to February 16 only.

FLOWERS Celebrate in full bloom the most romantic day of the year at Makati Shangri-La where guests can choose among various dinner settings featuring exclusive specials designed to complement the occasion. Surprise your loved one with Sinfully Circles' repertoire of spectacular cakes, chocolates, and confections.

MAR CH www.shangri-la.com

FEBR UARY CHOCOLATE It’s no secret, kids love chocolate. For this month, let the young ones (and the child-atheart) indulge in sweet confections in time for the Easter season. Embark on an Easter egg hunt with Rafa the Rabbit, Makati Shangri-La’s lead storybook character in An Easter’s Tale, and his friends Bubby the Bear, Pao-pao, and Pochie the Panda for a fun-filled day.

BE OUR GUEST | VOL. 01

5

PERFECT PAIRINGS Which goes with what?

1

ICONIC DUO

(Scala Dei + Steak)

Rich and hearty, a succulent slab of steak paired with a full bodied red wine is a match made in gastronomical heaven.

Josper grill ribeye, Php 2,500++

2

OLD IS GOLD

(Barolo + Truffles)

Nebbiolo from Piedmont, Italy and truffles is a pair that have stood the test of time.

Truffle mashed potatoes, Php 215++

3

WINE O’CLOCK What once was a serious profession is now rising into prominence. Patrick Tabhan gives a tell-all on what it means to be a sommelier

When people find out what I do for a living, chances are, I’d be seeing a lot of mystified expressions and more scratching of heads after I reveal to them my age. This is closely followed by being inundated with questions ranging from “How much is your salary?” to “How drunk are you right now?”

Being unfamiliar with wine is nothing new, especially in a country like ours. Based on studies and statistics, we are more of a beer country. But somehow, along the way, I ended up being a sommelier.

My first foray into the world of wine was nothing short of a surprise. My mother had plans for me to rise in the corporate ladder, but I knew that it wasn’t for me. I got bored eventually and shifted to culinary just because I wanted more action; more fieldwork, so to speak.

My recent stint at a very popular steakhouse really sparked my interest. They needed a sommelier but all the others were too expensive, so I got the job instead simply because they asked me if I knew anything about wine and I said "just a bit". With the responsibility of creating and managing an award-winning cellar and the bare minimum of wine knowledge to graduate from

culinary college, I thought to myself, "What am I to do?" Well, I had to fake it until I made it.

As a sommelier, my job is finding the right wine or drink that fits the customer’s taste and preference all while managing their budget. It may come as a surprise, but because the hospitality industry is highly competitive, we need to know everything from cocktails and spirits to hot chocolate and coffee.

In line with this, I’d like to share three wines to get you started on your own journey towards an all-out appreciation for the beverage. First on the list is the Paolo Scavino Barolo made from Nebbiolo grapes and with a floral aroma. For something that is really feminine in appearance, this wine packs a punch for its full-bodied taste.

Second, the Scala Dei "Prior" is a tribute to the success of Scala Dei's wines as it placed the Priorat region of Spain on the wine map.

It's an elegant blend of three major grapes from the region namely, Grenache, Syrah, and Cabernet Sauvignon. It possesses notes of fresh red fruits and baking spices with a generous amount of tannins.

Lastly, the Seghesio “Old Vine” Zinfandel is from an old wine-making family in California.

This is a favorite among Filipinos because of its ripe quality that complements our sweet palate.

When you’re in need of a good drink the next time you dine at Makati Shangri-La, come look for me and we’ll work this through together.

TRUE MATCH

(Zinfandel + Ribs)

The charred tanginess of barbecue ribs meshes well with the fruit flavor of Zinfandel.

Pork short ribs served with steak fries and coleslaw salad, Php 1,850++

Paolo Scavino Barolo 2012 Php 9,250++ www.shangri-la.com

Scala Dei “Prior” 2013 Php 6,450++

Seghesio “Old Vine” Zinfandel 2012 Php 7,770++ BE OUR GUEST | VOL. 01

6

LET’S EAT! A roundup of seasonal specials to kickstart 2018

JANUARY

FEBRUARY

VALENTINE’S DAY For a luxurious romantic rendezvous, enjoy an evening of decadence at Sage Bespoke Grill for an intimate dinner for two or indulge in Circles Event Café’s Valentine’s Day buffet special. To cap the night off, head over to Lobby Lounge for a glass of wine all while relaxing to live musical performances.

Valentine’s Day dinner at Sage Bespoke Grill starts at Php 3,000++

CHINESE NEW YEAR

Sinfully Circles' Valentine's cake, Php 1,481+++

On the eve of Chinese New Year, February 15, celebrate the Year of the Dog at Shang Palace for a festive dinner featuring Chinese New Year set exquisite Chinese cuisines menu per head: like the Abalone, considered Gold - Php 2,588++ as a luxury item in Chinese Jade - Php 3,888++ Diamond - Php 6,688++ culture symbolizing good fortune and wealth for the coming year.

Valentine's dinner at Lobby Lounge

Circles Event Café's Valentine’s dinner buffet starts at Php 1,915.31++

MARCH

GRADUATION/EASTER

Lunch starts at Php 1,641.69++ Dinner starts at Php 1,915.31++

Hats off to the graduates! Celebrate this milestone with a rewarding meal, one platter at a time, courtesy of Circles Event Café’s exclusive buffet deal for the Class of 2018. www.shangri-la.com

Premium Dim Sum Plus set at Php 1,888++

Spend a quick but meaningful Easter break and enjoy quality time with your loved ones over a good meal. Book a table at Sage Bespoke Grill and treat yourselves to Chef’s Special which includes two to three appetizers with a complimentary glass of wine for Php 1,630++.

Just in time for the Lenten season, sample a selection of your favorite Chinese specialties for lunch like handcrafted but flavorful dim sum treats at Shang Palace on April 1.

BE OUR GUEST | VOL. 01

COVER STORY 7

FIRST CLASS

Though Makati Shangri-La’s Executive Chef Nicola Canuti has gone to different places, he never forgets the roots of his humble beginnings and the taste of a delicious and hearty homecoming

CHEF RECOMMENDS “All journeys have secret destinations of which the traveler is unaware,” writes existentialist philosopher Martin Buber. For chef Nicola Canuti, it took numerous years and even more journeys to different countries to end up where he is today—newly taking seat as Makati Shangri-La’s culinary maestro.

But before garnering this prestigious status, Canuti started out as a 16-year-old boy from Italy who had no idea where his ambition would eventually take him. All he knew was the good food served to him by his family, and that he loved to eat.

After working for seven years in his home country, Canuti journeyed to France and was brought under the guidance of world class chef, Alain Ducasse. Canuti eventually honed his craft and learned the importance of finding the best produce, ingredients, and the most effective way to cook them without losing their original flavors. In his career as a chef, he flew from France, London, Tunisia, Mauritius, Russia, Singapore, and finally, to Hong Kong, opening different restaurants and working at various hotels until finding himself here in Manila.

Prior to becoming Makati Shangri-La’s Executive Chef, Canuti held the same position at InterContinental Hong Kong for four years.

Though he claims every country he’s worked at is vastly different, respect for each culture’s tradition and people is key. “Having worked around the world, my philosophy is to always respect tradition. It doesn’t matter which country’s food you enjoy—Italian, Indian, www.shangri-la.com

Make the most out of Circles Event Café's buffet with these dishes

1

RIBEYE

Made from premium quality meat, this herbed peppercorncrusted slab of goodness is Circles Event Café’s savory main.

2 3

PASTA

Add a little fanfare to an everyday dinner scene with a pasta live station where guests can choose their own sauce, noodles, and toppings.

SASHIMI

In true sustainable fashion, savor locally sourced produce like the sashimi, best paired with wasabi or grated ginger.

or Filipino. Keep the tradition alive. Try your best to keep the traditional dish, like how your mother or grandmother cooks at home to bring the same tastes to the plates of your guests,” Canuti says. “I teach chefs to create dishes by heart—something closer to home.”

Considering a chef of Canuti’s stature, who has collaborated with the likes of Marco Pierre White and Roger Verger, it’s almost surprising how important the basics of cooking are to him.

He makes sure to practice good communication with his staff and never forgets to teach them how to properly cook even the simplest of dishes.

Canuti’s advice to aspiring chefs is to start small. “Don’t start with the complicated right away. Begin with the basics: how to make the right sauce, one meat, one fish, and then the rest will come. It took me a year [to get everything right].”

Having worked at several Michelin-starred restaurants, it’s exciting to see (and savor) what Nicola Canuti is about to bring to the table.

Circles Event Café rates and operating hours: Breakfast Buffet | Php 1,322++ 6 a.m.-10:30 a.m.

Lunch Buffet | Php 1,641++ Monday-Saturday 11:30 a.m.-2:30 p.m.

Sunday 12 noon-3 p.m.

Dinner Buffet | Php 1,915++ 6 p.m.-10:30 p.m.

All Day Dining - A la Carte Until 11 p.m.

BE OUR GUEST | VOL. 01

8

SPECIAL FEATURE

RIDING THE WAVE Makati Shangri-La takes a greater stride in sustainable seafood

FAST FACTS Here’s what you need to know about this hot topic

There’s been a lot of buzz surrounding sustainable business practices around the world lately.

While sustainable agriculture is well on its way to being addressed, there is a lack of dialogue about sustainable seafood and the protection of the marine environment.

In the Philippines, hotels and restaurants are reuniting to promote sustainable seafood and placing importance on the topics of responsible seafood security, implemented traceability, legal fisheries, and improvement of fisheries and aquaculture management. It remains an ongoing concern to chefs worldwide, with issues like overfishing and exploitation of marine resources making certain fish endangered.

At Shangri-La Hotels and Resorts, sustainability has been part of their CSR initiatives, with the sustainability campaign called Rooted in Nature starting in 2014. When Chef Nicola Canuti took over the luxury hotel’s kitchens, the first thing he did to steer it towards sustainability is to switch the produce. “I decided to choose from local suppliers because they’re passionate in what they do. They try to deliver to us the best produce, so I want to help these people at the same time. I also encourage my guests to discover these produce.”

The shift to sustainable practices definitely affected the business, but not entirely in a negative way. “Sometimes when you put the dishes with sustainable ingredients in the buffet, people will still demand ‘I want the crab’ or ‘I want the lobster,’ but in our restaurants, such as Inagiku, Shang Palace, and Sage, the people who dine there are more understanding. Chefs need to think about

www.shangri-la.com

3 BILLION PEOPLE According to World Wide Fund (2016), three billion people rely on fish as a major source of animal protein.

COASTAL FISHERIES Meanwhile, 40% of coastal fisheries are responsible for the world’s wild caught seafood.

85% WILD FISH United Nations Food and Agriculture Organization (2015) reports 85% of the world’s wild fish are either over-harvested or already depleted.

that because it’s very important,” says Canuti.

According to Canuti, the older generation might be difficult to persuade on the idea of sustainability, but the younger generation is gradually learning about it. “I didn’t have the same upbringing as my daughter now. In my school, they never taught us what sustainable even means. The younger generation is involved and more vocal when it comes to issues like this.

Changes are apparent; because before everybody smoked in restaurants, in the hotel, right? But now, I think people are more conscious about their actions, especially those that could affect the environment.”

Through the collective effort of the hospitality industry, chefs and hotels could have the power to direct the sustainable seafood movement through their decisions. This is true for Canuti’s case for Shangri-La. “Although I work with the different managers and head chefs for each of the restaurants here, I still call the shots and I really want everyone to be involved as much as possible. As long as the chef is passionate on what he wants to focus on, like sustainability, then everything else will just follow.”

Sustainable practices among hotels and resorts still have a long way to go, but they have also developed ever since. “It used to be an individual effort, like Makati Shangri-La would have its own sustainable program. Others have their own as well, but now we work with other hotels,” explains Canuti. The city may seem big, but the small community of hotels and resorts cooperate and help each other in promoting sustainability with the hopes of reaching a bigger market.

BE OUR GUEST | VOL. 01

LIFESTYLE CORNER 9

LOREM IPSUM

CHILD’S PLAY Because staycations don’t have to be boring for the little ones

ESCAPE TO A WONDERFUL WEEKEND Enjoy a change in environment without travelling too far from home

TEEPEE TENT

Experiential play time beats technology-based fun anytime

PASTRY DECORATION Keep them entertained and educated at the same time

ARTS AND CRAFTS Foster your child’s creativity and imagination to reach his or her potential

As enticing as it can be to jet off to the beach or enjoy the sights and sounds of the great outdoors for the long weekend, there’s no denying that sometimes the bustling airport and the long car ride can be more exhausting. For families who prefer to spend the extra downtime in the heart of the city, Makati Shangri-La’s Wonderful Weekends can be the staycation experience you’re looking for.

For starters, enjoy more room time and take advantage of the hotel’s many amenities with an early check-in at 10 a.m.

and late check-out at 4 p.m. The package is also stocked with fun activities that every member of the family can enjoy. Let the kids play to their hearts’ content while the adults get their well-deserved R&R, and use the hotel’s Health Club facilities including the gym and jacuzzi.

Maximize family bonding with a Php 1,200 dining credit that is valid at all restaurants and bar, including in-room dining. The next day, indulge in the extensive breakfast selection at Circles Event Café exclusive for two adults and two children below 12 years old.

KIDS’ MINI BAR

It’s like a treasure trove but with goodies and treats inside

www.shangri-la.com

The Wonderful Weekends offer starts at Php 8,800++ per night. Learn more about the package at bit.ly/wonderfulweekends. For reservations, call (632) 814-2580 or e-mail rric.slm@shangri-la.com.

BE OUR GUEST | VOL. 01

10

WHAT’S NEW? A satisfying feast awaits at Sage Bespoke Grill

Sage Bespoke Grill is open every day for lunch from 11:30 a.m. to 2:30 p.m. and for dinner from 6:00 p.m. to 10:30 p.m. For reservations, call (632) 814-2580 or e-mail rric.slm@shangri-la.com.

SAGE BESPOKE GRILL

Behind double oak doors are the elegant interiors of Sage Bespoke Grill.

The warm tones of wood and leather cast a comforting glow, making it the perfect spot to indulge in their wide range of premium meats, seafood, and wine selection.

HOW IT’S DONE Your ultimate steak guide to grilling like a pro

rare very red, cool center

SCALLOPS WATERMELON CEVICHE A melange of cucumber, red onion, green chili, lime, and coriander Php 900++

DESSERT SAMPLER

STEAK TOPPERS

Cap off every meal on a sweet note with these confections: sticky toffee pudding, chocolate fondant, sunday cheesecake and baked alaska on fire Php 575++

Add an extra layer of flavor using prawns, lobster, or bone marrow Starts at Php 400++

SAGE BAR

Enjoy wine and spirits with a good munch

ICE CREAM CHEESECAKE BURGER

BUFFALO CHICKEN WINGS

A unique spin to a classic savory treat topped off with cookie crumble and raspberry sauce Php 450++

A crowd favorite with just the right amount of spicy kick served with blue cheese dip and celery sticks Php 450++

www.shangri-la.com

medium rare warm, red center

medium well slightly pink center

medium pink center

well done cooked throughout, no pink

“For maximum flavor and juiciness, I personally recommend cooking the steak at medium doneness or less.”

Chef Eric Weidmann, Chef de Cuisine, Sage Bespoke Grill

BE OUR GUEST | VOL. 01

UNLOCK NEW EXPERIENCES Don’t miss out on achievable redemptions and access to signature food, exclusive events, unique surprises, and special offers from The Table from Golden Circle.

BE A MEMBER TODAY! Learn more about The Table From Golden Circle at www.golden-circle.com/thetable or call Lobby Lounge at (632) 814-2580.

WE TAKE STEAK SERIOUSLY