It was an all-out party, indeed, to show what is in store for members of The Table.
We began the Experience (for it really was) at one of the bridges that connects Shangri-La Hotel at The Fort and its retail section. When the small door opened to let us in, we were in a sort of “secret garden” where the plants and flowers seemed to grow from the ceiling, giving an upside down, Alice in Wonderland feeling.
What was served was more than just tea, as a stream of dishes was brought in: Yellowfin Tuna Tataki resting on smooth river stones; guinea fowl confit with pea shoots; beetroot with cured salmon cubes; and basil espuma.
Cocktail hour
That was just the first act called “Refreshing,” a happy cocktail hour. The event had five acts in all, a way to introduce a food and beverage loyalty program of Shangri-La Hotels and Resorts called The Table by Golden Circle.
Alan Borges, area manager and general manager of Makati Shangri-La, welcomed guests that evening. He said that to be part of The Table is to earn points by dining and drinking in the more than 500 restaurants and bars in all Shangri-La properties worldwide, and redeeming points without having to get vouchers like before.
Of course, the whole exercise also said that the “rewards” were already the food and drinks offered at every place.
The second act was held in a bluish, darkened room with sculpted twigs and bonsai gardens. There were cooking stations ready to assemble small offerings.
The staff produced a dish that was a veritable garden of soil made of chopped olives, mushrooms and summer truffle, and a white “sphere” that I mistakenly thought was called Gucci. It was a reasonable assumption as this part was called “Elegant,” which drew laughter from other guests and the staff because it was actually goat cheese.
Other excellent offerings were the Hokkaido scallops, slices of Bellota Iberico ham on baguette, and tomato garlic pulpo (octopus). All those were taken with either sparkling Veuve Clicquot Brut Yellow Label or sherry from Barrel Aged Leyenda Olorosa Bodega.
Mediterranean food
From the darkened place, the next act “Chill” had a long bright table with flowers cascading again from the top. It was a relaxing look, indeed, and the food was rightly Mediterranean, monkfish fillet with orzo cooked in saffron and chorizo. The white wine was from the Bodega O. Fournier in Argentina, branded as Urban Uco and made from 100-percent Torrontes grape varietal.
That was hardly digested when we proceeded to the “Adventurous” act. Unlike the previous table, this was hardly noticeable because a big table was brought in filled with different kinds of meat, a carnivore’s heaven.
Chefs wielding knives and cleavers dramatically cut, sliced and carved US beef brisket, Bresse chicken, Black Angus prime rib and Iberico pork pata negra. The scene looked like a feast at an English manor in the time of Queen Elizabeth I.
There were many sidings: fennel, potatoes with bone marrow, root vegetables, green salad and different sauces ranging from jus to red wine with pepper, mustard and chili salt. I chose to forego the cocktail called Bloody Bull and went with a hopefully healthier red from Piemonte, Italy, a Giorgio Pelissero Piani Barbera d’Alba.
The last act was not a denouement because it was called “Upbeat.” Instead of flowers above, there were balloons. On the table below was a feast of sweets: chocolates, ice cream, meringue, crumbles, tartlets.
This must be Willy Wonka’s place because you don’t know where to start.
It was an all-out party to show what is in store for members of The Table, where rewards can mean getting the food you want there and then while getting points for future dining.
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