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The holidays come alive at Shangri-La The Fort this festive season. We were invited at Samba to try out their course meal for dinner on the 24th of December. Along with this are some seasonal aperitifs to enjoy.
Samba is located at the Eight level of Shangri-La at The Fort, 30th St corner 5th Avenue, Bonifacio Global City, Taguig.
Peruvian Chef Carlo Huerta invites guests to dine family-style with a selection of fresh and flavorful dishes from Samba. Guests can avail of the holiday lunch feast for Php 1,900 per person on December 25, 2017, and January 1, 2018; the holiday dinner feast for Php 2,900 per person on December 24 and 25 2017; and Php 3,350 per person on December 31, 2017. Guests can welcome in the New Year by the poolside with a cabana dinner for Php 6,000 per person. The cabana dinner package includes a 6-course menu and a bottle of Veuve Clicquot Champagne for a minimum of two persons.
Before we started with our course meal, we tried some Yuletide Spirits which are available in all restaurants of Shangri-La at The Fort from November 30, 2017, to January 1, 2018. These are: Ramos Fizz (gin-based cocktail); Santa Claus Iced Tea (redberry puree, Moroccan mint syrup, rosehip and hibiscus tea); Pinay Colada (rum-based cocktail, reminiscent of the piña colada with a twist); Christmas Flip (cognac-based cocktail, creamy and full-bodied); and Sparkles (whisky, honey, rosemary and liquid gold prosecco). I had the sparkles which I enjoyed throughout the night.
Here is the December 24 dinner that we had:
Ceviche De Atun Y Crema De Rocoto. Yellowfin tuna loin, prawn tails, rocoto leche de tigre foam, glazed sweet potato, cancha corn, cold press extra virgin olive oil. I love the raw tuna. Everything on this plate is good. It's only slightly spicy for my taste, though others find it really spicy. Depends on your tolerance.
Cappuccino De Ave Al Aji. Lola's creamy chicken soup with cinnamon and bread croutons. Creamy and the cinnamon taste makes it feel more Christmas-y. The bread crouton is slightly burnt but has a good buttery taste.
Corvina En Reduction De Chupe. Braised black cod fillet, grilled prawn, coral butter sauce, creamy fava bean puree, micro greens. I love the puree, it has the same texture of a mashed potato and it tastes great. The cod is tender and good. Succulent prawn.
Lomo Al Wok Con Quinua Andina. US beef tenderloin saute, potato canchan, organic black and white quinoa, panca pepper sauce, micro leaves. The tenderloin is rare. I love the quinoa.
Trufon de Chocolate Y Lucuma. Peruvian chocolate 70% mousse, almond crispy flakes, garden greens powder and Lucuma ice cream. A mixture of different flavors, from sweet, to bitter and spicy. There is also a contrast of temperatures. I like the ice cream. It also has walnuts aside from the almonds.
Celebrate the Festive Season at Samba, Shangri-La at The Fort: Where the Holidays Come Alive
The holidays come alive at Shangri-La The Fort this festive season. We were invited at Samba to try out their course meal for dinner on the 24th of December. Along with this are some seasonal aperitifs to enjoy. Samba is located at the Eight level of Shangri-La at The Fort, 30th St corner 5th Avenue, Bonifacio Global City, Taguig.Peruvian Chef Carlo Huerta invites guests to dine family-style with a selection of fresh and flavorful dishes from Samba. Guests can avail of the holiday lunch feast for Php 1,900 per person on December 25, 2017, and January 1, 2018; the holiday dinner feast for Php 2,900 per person on December 24 and 25 2017; and Php 3,350 per person on December 31, 2017. Guests can welcome in the New Year by the poolside with a cabana dinner for Php 6,000 per person. The cabana dinner package includes a 6-course menu and a bottle of Veuve Clicquot Champagne for a minimum of two persons.Before we started with our course meal, we tried some Yuletide Spirits which are available in all restaurants of Shangri-La at The Fort from November 30, 2017, to January 1, 2018. These are: Ramos Fizz (gin-based cocktail); Santa Claus Iced Tea (redberry puree, Moroccan mint syrup, rosehip and hibiscus tea); Pinay Colada (rum-based cocktail, reminiscent of the piña colada with a twist); Christmas Flip (cognac-based cocktail, creamy and full-bodied); and Sparkles (whisky, honey, rosemary and liquid gold prosecco). I had the sparkles which I enjoyed throughout the night. Here is the December 24 dinner that we had:
Ceviche De Atun Y Crema De Rocoto. Yellowfin tuna loin, prawn tails, rocoto leche de tigre foam, glazed sweet potato, cancha corn, cold press extra virgin olive oil. I love the raw tuna. Everything on this plate is good. It's only slightly spicy for my taste, though others find it really spicy. Depends on your tolerance. Cappuccino De Ave Al Aji. Lola's creamy chicken soup with cinnamon and bread croutons. Creamy and the cinnamon taste makes it feel more Christmas-y. The bread crouton is slightly burnt but has a good buttery taste. Corvina En Reduction De Chupe. Braised black cod fillet, grilled prawn, coral butter sauce, creamy fava bean puree, micro greens. I love the puree, it has the same texture of a mashed potato and it tastes great. The cod is tender and good. Succulent prawn.Lomo Al Wok Con Quinua Andina. US beef tenderloin saute, potato canchan, organic black and white quinoa, panca pepper sauce, micro leaves. The tenderloin is rare. I love the quinoa. Trufon de Chocolate Y Lucuma. Peruvian chocolate 70% mousse, almond crispy flakes, garden greens powder and Lucuma ice cream. A mixture of different flavors, from sweet, to bitter and spicy. There is also a contrast of temperatures. I like the ice cream. It also has walnuts aside from the almonds.
I definitely enjoyed the dinner with my foodie friends, along with the cozy ambiance of Samba. The presence of Chef Carlo also made it more special. Thanks, Shangri-La!
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