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Manila Bulletin devider Lifestyle devider Food devider Shangri-La The Fort celebrates Sustainable Gastronomy Day with special menu

Shangri-La The Fort celebrates Sustainable Gastronomy Day with special menu

Published Jun 13, 2022 11:19 am
Ceviche Camarones Y Tomates Cherry
Tiradito De Atun en Leche de Tigre de Rocoto

In line with United Nations Sustainable Gastronomy Day on June 18, Shangri-La The Fort, Manila offers special culinary feasts from its famed dining establishments including Samba, Raging Bull, and Bake House. From June 11 to 18, the hotel also celebrates its own Sustainable Week 2022 campaign by championing local and sustainably sourced cuisine.

Sustainable gastronomy, according to the United Nations, means “cuisine that takes into account where the ingredients are from, how the food is grown, and how it gets to our markets and eventually to our plates.” With this, Shangri-La The Fort furthers its commitment to meaningful environmental and social causes and practices.

Sudado de Corvina Asiatica

During a recent preview event held at Samba, Chef Carlo Huerta prepared a sumptuous meal with authentic Peruvian specialties to welcome the latest campaign of Shangri-La The Fort. The new menu consisted of sustainably sourced ingredients in partnership with local providers. With Chef Carlo at its helm, Samba continues to serve exquisite dining offerings to its patrons.

Samba’s “Save The Seas'' menu with ingredients locally and sustainably sourced, available until June 18 at P1,950 net per person, includes Ceviche Camarones Y Tomates Cherry (vannamei prawns with leche de tigre, extra virgin oil, cherry tomato, celery strings); Tiradito De Atun en Leche de Tigre de Rocoto (line catch tuna, dayap lime, rocoto chili, cilantro, cancha corn); Sudado de Corvina Asiatica (Barramundi with chicha de jora, onion, tomato, cilantro, lime); Jaleon de Betilya Fish with Seafood Sauce (Crispy fried Betilya, ají amarillo, black tiger prawns, yucca puree); and Crema de Guanabana y Merengue (soursop cream, almonds, crispy meringue, white chocolate) for dessert.

At Raging Bull, both at its Shangri-La The Fort and The Rise Makati branches, the restaurant advances Filipino pride for its gastronomic feast on the practice of nose-to-tail butchery. During the week-long celebration, Raging Bull offers a limited-edition Sizzling Pinoy Pride Burger (P345 net) with sisig, pork patty, chicharron, labuyo barbecue sauce, and pandesal.

For Bake House, the neighborhood cake and pastry shop located at the lobby of Shangri-La The Fort features a collection of all-natural, trans-fat free confections for foodies. Since its opening in 2019, Bake House is committed to reduce waste, carbon footprint, and single-use plastic packaging. The cafe’s packaging is made out of biodegradable, compostable, and recyclable materials including kraft paper and boxes.

For reservations or inquiries, please visit shangri-la.com.

Related Tags

Chef Carlo Huerta Raging Bull Shangri-La Group UN Sustainable Gastronomy Day Shangri-La The Fort Bake House Sustainable Gastronomy food Samba
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