Be Our Guest - July 2018 to September 2018

This is why the mooncake is one of the most recognizable symbols in Chinese culture

Feast your eyes on the best Asian cuisines courtesy of our international roster of master chefs

Make a sustainable swap with our eco-friendly tote bags

Guest

Be Our VOL. 03 | JULY-SEP 2018

CELEBRATIONS

Revel in the sensations and aromas brought to you by Circles Event Café’s selection of international cuisine. Sample the delicious creations handcrafted by our talented chefs.

Price is at Php 1,250 net for a limited time only.

LETTER FROM OUR HOTEL MANAGER

CONTENTS

05

ZESTY PUNCH It’s like summer in a glass

On behalf of our Makati Shangri-La, Manila team, I am delighted to have the opportunity to serve you, and share the light and warmth of hospitality upon which this hotel was founded. We value that you have chosen to visit us and will do our utmost to ensure that your overall experience is most comfortable.

We are now on our third issue of Be Our Guest and so far, we have received nothing but good words. Through the sections, you’ll find stories on conservation, history and traditions, and a peek through our latest offerings that will surely delight anyone who dines and stays with us.

In this issue, we explore Asian food fare through our highly specialized chefs and their sumptuous creations (p.7).

How we select and source our ingredients can be a catalyst for change in creating a healthy food system (p.4) and for that reason, we are working only with suppliers that meet our environmental and socially responsible standards (p.10).

Avail of our Private Chef program and bring the Makati Shangri-La, Manila dining experience right to your doorsteps (p.9). Of course, no stay here would be complete without sampling our latest food offerings (p.6).

Your personal satisfaction is our foremost priority. Please do not hesitate to approach anyone of my colleagues, or me, for that matter. I wish you an enjoyable visit.

06

SWEET DELIGHT A twist on traditional afternoon tea

08

MOONCAKE RISING A heavenly lunar treat symbolizing family reunions

09

AT YOUR SERVICE Makati Shangri-La, Manila introduces the first personal chef hire service in the metro

Udo Wittich Hotel Manager

For inquiries and table reservations, call (632) 814 2580 or e-mail rric.slm@shangri-la.com instagram.com/makatishangrila

facebook.com/MakatiShangrila

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SHANG PALACE BOUTIQUE Enjoy your favorite Chinese dishes at the comfort of your home

4 INGREDIENTS OF THE SEASON

ON THE RADAR A primer on this season’s star ingredients

CACAO

JULY Chocolate is a global food and has been used in a range of sweet and savory dishes. Its key ingredient, cacao, is derived from cocoa pods, which grow on cacao trees. Cultivating them provides livelihood to various communities.

At Makati Shangri-La, Manila, we work with local partners to source sustainable cacao for our restaurants, including the Lobby Lounge’s Cacao of Davao Afternoon Tea.

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LOTUS SEED

AUGUST ​The Mooncake Festival is associated with the folklore tale of the goddess Chang’e, who, in order to protect her husband Hou Yi’s elixir of immortality, drank it herself and flew to the moon. While many variations of the pastry exist, the classic lotus seed paste remains the most popular. Drop by the mooncake booth at the lobby to purchase a box or two of this traditional treat.

YUZU

SEPTEMBER Highly valued for its fragrant rind and flesh, yuzu is one of Japan’s most coveted and most expensive citrus fruits. Its unique flavor profile is a combination of lemon, mandarin orange, and grapefruit. Taste this tart and fragrant fruit in the various refreshing drinks Inagiku has to offer.

BE OUR GUEST | VOL. 03

THE WISDOM OF SAGE 5

SUMMER SANGRIA

Over the centuries, sangria has evolved from merely a refreshing punch into one of the most popular drinks in the world. How did it become the global sensation that it is today?

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Tender short ribs slowcooked in a sweet and tangy barbecue sauce

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Lettuce, onion, and bacon seared into an all-beef patty

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Because sangria is best enjoyed with food

ICAN BURG R E

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IT’S A MATCH

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Sangria, whose name came from “sangre,” meaning blood, is a definite crowd-pleaser that evokes an air of festivity. From its humble roots in Spain, this wine-based concoction has grown to become one of the most popular drinks in the world. But what many people don’t realize is that the inception of this drink goes back to early human civilization.

Over 2,000 years ago, the Romans made their way to the Iberian Peninsula and planted vineyards along the way. As water at that time was considered unsafe for drinking, it was common for the villagers in every social class to fortify it with alcohol to kill off any bacteria. They would also add harvested fruits, berries, and spices to improve its taste. And so marked the beginning of the classic sangria drink that swept through Europe in the 1700s to 1800s before it finally made its worldwide debut at the 1964 World’s Fair in New York City.

Traditionally a red wine-only beverage, the Spaniards created sangrias primarily with Roja and other Spanish reds. Modern times, however, have brought with them an onslaught of white wine recipes, known as Sangria Blanco. The Cava (Spanish sparkling wine) producing area soon created a sparkling white version. With its deep, citrusy flavor, sangria is the perfect accompaniment for all occasions. A glass or two of this flavorful punch at Sage Bar is sure to please your palate.

A refreshing salad base strewn with onion, tomato, and bacon BE OUR GUEST | VOL. 03

6

LET’S EAT!

Make the most out of your hotel experience by sampling these food and drink offerings

UTAGE BUFFET

The freshest catch from the Far East

Equally appetizing to the eye and palate, the unlimited food offerings at Inagiku make the weekend feast an uplifting experience. Authentic, fresh, and highly nutritious, these traditional specialties are offered at Php 2,125.75++ on Saturdays and Php 2,237.75++ on Sundays. A matchless meal unfolds in an hour or less—the perfect preparation for a productive afternoon.

SUMMER KAISEKI An art of food that appeals to all senses

AUSTRALIAN BEEF A sophisticated cut for meat lovers

Australian food is known globally for its finesse and flavor. Give mealtimes an Aussie flair and head to Sage Bespoke Grill to a unique selection of dishes with Australian beef as the star ingredient. Guide your palate through the different iterations of this juicy cut and pair it with the restaurant’s wide selection of wines. The luxurious design

and classic furnishings make this restaurant a cozy venue to gather with your family or friends over a sumptuous meal.

CACAO OF DAVAO AFTERNOON TEA For your conscious cravings

Kaiseki is a multi-course Japanese meal made up of beautifully plated dishes. At Inagiku, it is the embodiment of omotenashi, which means wholehearted hospitality. This means chefs strive for excellence in every detail that goes into the plating. Inagiku’s summer menu includes Ise Ebi Onigara Yaki (grilled lobster with teriyaki sauce), Sanshoku Somen (somen noodle), and Hana Salad (edible flower salad), among others. www.shangri-la.com/makati

Make sure your trip to Makati Shangri-La, Manila is complete with Lobby Lounge’s afternoon tea featuring sumptuous pastries and decadent treats with the main ingredient, chocolate, is locally sourced. As part of the hotel’s initiatives to support and promote eco-friendly practices, they partnered with Tigre y Oliva, a manufacturer of single origin chocolate and cacao that harvests their produce from select farms, improving their livelihood.

For inquiries and table reservations, call (632) 814 2580 or e-mail rric.slm@shangri-la.com BE OUR GUEST | VOL. 03

COVER STORY 7

ASIA’S FINEST

Asia, the largest and most populous continent, is home to many cultures with their own cuisine characteristics that set them apart from each other and from the rest of the world. The diverse selection of ingredients and cooking methods make the many distinctive Asian cuisines worth exploring. Here are some of the timeless Asian dishes that taste like home, made by Makati Shangri-La, Manila’s master chefs.

Asian cuisine never went out of the spotlight, and these dishes are here to prove why

CHEF THENESH MARUGAYA CHEF LING KUI LAM Growing up in a family of chefs, Chef Ben was exposed to cooking early. He eventually became invested in the craft.

His dish, Chinese Earth Lamb, is made unique by his use of a leaner lamb meat paired with radish and Chinese tea.

His cooking is inspired by his childhood days, when he would assist his mother with shopping at the night market. The Singaporean Chili Crab consists of mud crabs stir-fried in a savory, sweet chili tomato sauce, often thickened with egg.

CHEF WATARU HIKAWA CHEF ABHINANDAN SINGH Chef Abhi was also inspired by his mother to cook in his younger years. His dish is the famous Laal Maas, which originated in Rajasthan. The fiery color of the lamb curry comes from a burst of red Kashmiri chilies, producing a rustic and spicy taste with a real kick.

Chef Wataru Hikawa is considered one of the masters in the discipline of sushi and he takes pride in his kaiseki creations. His Aburi Sushi is one of the hotel’s signature dishes.

CHEF SAFIAN BIN HAMZAH CHEF EDWIN SANTOS Chef Edwin Santos started his culinary career at Makati Shangri-La, Manila in 1993, the same year it opened.

His dish, Crispy Pata, a Filipino dish consisting of fried pig trotters, is an alltime favorite when it comes to family gatherings or special occasions.

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Chef Safian’s interest in cooking started at his grandmother’s café, which would serve breakfast and lunch to customers. He chose Chicken Rendang, a popular dish in Malaysia made of dry chicken curry simmered with spicy paste and coconut milk.

BE OUR GUEST | VOL. 03

8 AUTHENTIC EATS

HISTORICAL DELICACY The Mooncake Festival carries with it a history that is as rich and deeply rooted in Chinese culture as the delicacy it was named after.

FIND YOUR FILLING ​A roundup of the pastry’s must-try flavors

CHESTNUT A luxurious spin on an otherwise classic treat

RED BEAN Made from adzuki beans, which have an earthy, savory flavor profile

SALTED EGG YOLK The perfect balance of sweet and savory

LOTUS The most traditional filling of Cantonesestyle mooncakes

The Mid-Autumn Festival, more commonly known as the Mooncake Festival, is the second most significant event of the Chinese calendar.

Usually celebrated on the 15th day of the eighth month of the Chinese calendar, this 3,500-year old tradition is observed by most East Asian countries. During this celebration, families gather together, give thanks for a bountiful harvest, and eat mooncakes.

The auspicious festival goes back to the Zhou Dynasty, the longest of all the Chinese dynasties, but it was actually during the Tang Dynasty that the custom of mooncake sharing really began. One legend explains the popular folklore tale of a Turpan

businessman who offered cakes to Emperor Taizong after winning a war against the nomadic people of central Asia. After that, the practice was observed by the local residents, and eventually all of China.

The mooncake giving was later linked to the harvest festival during the Song Dynasty.

Makati Shangri-La, Manila offers a wide selection of mooncake flavors with the lotus variety as its signature item. A classic in its own right, lotus mooncakes are of Cantonese origin and are considered the most luxurious of them all.

All packaged in intricately well-crafted boxes, this traditional treat is perfect for gift giving to family, friends, and even your significant other.

For inquiries and reservations, call (632) 814 2580 or e-mail rric.slm@shangri-la.com www.shangri-la.com/makati

BE OUR GUEST | VOL. 03

LIFESTYLE CORNER 9

PRIVATE LUXURY Bring the Makati Shangri-La, Manila dining experience to your home

A lot can be said about modern-day consumers. They crave experiences and their tastes are increasingly sophisticated. More than that, they seek quality, value, and above all, accessibility.

Having a meal outside or opting for take-outs has already become synonymous to convenience, but recently, a new dining concept is slowly making a niche in the local culinary scene. Offering a unique dining experience brought directly to you, Makati Shangri-La, Manila’s Private Chef program expertly combines personal chef service with top-notch cuisine rich in diversity.

The luxury hotel launched the program earlier this year—the first hospitality establishment to ever do so in Metro Manila.

Imagine being able to experience the hotel’s extensive menus, with its world-class chefs, waiters, and even butler services at the convenience of your own home instead of the other way around.

There is no need for a large group or a big celebration. You can enjoy Makati Shangri-La, Manila’s private dining program even if your party number consists of only you and your family.

“It is a full-scale service. What makes us different is that

www.shangri-la.com/makati

our chefs are highly specialized in any cuisine,” says Liezl Adraneda, Director of Events Management, who also added that guests are free to customize the menu however they wish.

Booking the service is simple—just like reserving a table at the hotel’s other dining restaurants like Inagiku and Shang Palace, contact Makati Shangri-La, Manila at least a week in advance so your favored chef has ample time to customize the menu to your liking, have an ocular of your kitchen, and do the necessary preparations.

Adraneda continues, “The idea is we bring what we offer here at the hotel and customize according to what you want. We create menus, timelines, and bring the finest ingredients to your residence to make sure that the quality is at par with the five-star, luxury standard of the hotel. It is more intimate, more personal.

[We make you] part of the celebration. It is not just ordering a fancy dinner.”

For inquiries and reservations, call (632) 813 8888 or e-mail events.slm@shangri-la.com

BE OUR GUEST | VOL. 03

10

WHAT’S NEW? Consider the following during your next visit

COMEDY THURSDAYS Laugh the night away If you are in the mood for hilarious stand-up by top-tier comedians, head over to Sage Bar every first Thursday of the month, from April to September, and catch Comedy Manila perform.

Comedy Thursdays is an all-English show featuring some of the best comedians in the country, including Laugh Factory’s Funniest Person in the World Alex Calleja, Manulife’s viral video star, Victor Anastacio, and GB Labrador. The hilarious evening starts at 9 p.m.

SHANG PALACE BOUTIQUE A quaint space for your takeout needs

CSR ECO-BAG It’s the smallest of things that make a huge impact

Customers today lead busy lifestyles, picking up food on-the-go and eating whenever their schedule allows. And while it is valuable to have a comfortable place to eat-in, slow down, and gather socially, it is also important to consider the opportunity for creating a convenient take-out food experience for those with limited time. A busy person may look for portable food options that they can take to their workplace or eat while in transit, and some prefer picking up food to eat in the comfort of their own home.

www.shangri-la.com/makati

Here at Makati Shangri-La, Manila, we are not just after providing you with quality dining options and a top-notch service but also, we are after what makes you comfortable. Luckily, Shang Palace now offers select items for takeout from its own shop. Guests no longer have to miss out on their Chinese favorites and can easily sample the restaurant’s signature dishes like the peking duck, beggar chicken, pork pie, and even sauces and condiments like X.O. sauce.

If we keep consuming at our current pace, there will be more plastic than fish in the ocean by 2050. At Makati Shangri-La, Manila, we strive to blend luxury, quality service, and exceptional guest experiences with environmental preservation, minimizing the impact of hotel operations with our eco-friendly initiatives.

Grab one of our eco-bags, a sustainable alternative to plastic bags that are just as easy to use.

BE OUR GUEST | VOL. 03