Cover Year 2 of Flavours of Martell begins with a launch dinner at Shangri-La the Fort
Year 2 of Flavours of Martell begins with a launch dinner at Shangri-La the Fort
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What better way to kick-start the Flavours of Martell than with a night of exquisite dishes and delights at Shangri-La the Fort
Tatler Dining and Martell kick off the Flavours of Martell campaign with an intimate dinner at Shangri-La the Fort. Our dear friends of the house sampled the deep, exquisite profile of Martell's signature Cognacs, and were treated to a sampling of how Cognac can be infused into food. From February 1 to 28, six partner restaurants will feature unique, inventive set menus that are sure to captivate the imagination and tantalise the senses.
In case you missed it: Experiencing Conviviality: Unveiling the latest Zodiac edition of Maison Martell, an exclusive pairing dinner, and a master blending workshop
Above Julie Boschi, Monique Madsen, Irene Martel Francisco
Julie Boschi, Monique Madsen, Irene Martel Francisco
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Above Arnel Patawaran, Shauna Popple Williams, Lauren Golangco, Ram Lopez Vito Bucoy
Arnel Patawaran, Shauna Popple Williams, Lauren Golangco, Ram Lopez Vito Bucoy
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Guests graced the cosy, inviting interiors of Shangri-La the Fort's Pavilion rooms as they were introduced to our delectable Flavours of Martell project. It was another fortunate opportunity for old friends to reconnect and catch up over Champagne, Cognac cocktails, and delicious canapés setting the perfect tone for an evening of merriment and cheer. Excited exchanges and the symphony of laughter and spirited conversations filled the room. The Martell bar whipped up three of their signature cocktails for us that night: Martell Lychee T, Martell Plus, and Martell Citrus Sunshine, each one showcasing the drink’s unmatched versatility.
Soon after, the evening’s charming host, Aziza Mondonedo, directed the guests to the adjacent hall for a specially curated dinner prepared by participating Flavours of Martell restaurants. Mondonedo announced the culinary delights that awaited them for the coming month and called on Tatler Dining editor Isabel Martel Francisco.
Above Isabel Francisco (Tatler Dining, editor), Thirdy Dolatre and John Kevin Navoa (Ayà), Andrea Spagoni (Finestra), Christopher Oronce (Wolfgang's Steakhouse), Lauren Golangco (Tatler Dining, officer) Tony Atayde (Pernod Ricard, head of marketing for Philippines and Indonesia)
Isabel Francisco (Tatler Dining, editor), Thirdy Dolatre and John Kevin Navoa (Ayà), Andrea Spagoni (Finestra), Christopher Oronce (Wolfgang's Steakhouse), Lauren Golangco (Tatler Dining, officer) Tony Atayde (Pernod Ricard, head of marketing for Philippines and Indonesia)
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“Tonight is very special because we're bringing back Flavours of Martell for a second year, and we’ve partnered with six dining establishments to launch exclusive limited-run menus just for the month of February,” Francisco beamed. “Each restaurant has a different cuisine, so you can really fall in love with the Flavours of Martell.”
Pernod Ricard head of marketing Tony Atayde also gave some opening remarks: “It wasn't a hard choice to partner with Tatler again.”
Ayà head chef Thirdy Dolatre, Wolfgang’s Steakhouse executive chef Christopher Oronce, Finestra executive chef Andrea Spagoni, and Chefs Adrian Lalin and Bun BoonHoe of Summer Palace came forward to introduce what they had prepared for this evening.
See more: Gordon Ramsay plans to open a ‘Hell’s Kitchen’ and three more restaurants in Manila
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The four-course meal was a sneak peek that featured Martell VSOP Cognac-infused dishes from 4 out of the 6 participating restaurants of the campaign. The starter was an adobo pâté by Ayà, whose full, earthy flavours were all tied together by the kamote brioche. The second appetiser was a beef tartare by Wolfgang’s Steakhouse, a USDA Black Angus prime beef tenderloin with a delicate texture and a powerful kick, which it owes to its Dijon-horseradish aioli, blended with Martell VSOP. The main course was a homemade rye tortelli with rock lobster by Finestra, which boasted a light umami profile and a hint of sweetness. Summer Palace came with an indulgent Bombe Martell Chocolat for a sweet ending; it has a chocolate mousse with a whipped ganache and Cognac sauce that resulted in exceptional depth.
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It was an evening that served as the perfect start and preview to a month of culinary experiences highlighting the Martell VSOP. The myriad of courses and cuisines that await at the six incredible restaurants will show you the drink’s multifaceted nature and the distinct personalities of the chefs behind them. Dine at Cantabria, Kei Maki, Finestra, Ayà, Wolfgang’s Steakhouse, and Summer Palace this month of February for dishes that will delight and surprise you.
Visit these 6 restaurants and follow @tatlerdiningph on Instagram for updates as this campaign unfolds.
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Credits
Photography: Ian Santos
About
Tobias wants to write things that make people think, laugh, and reflect. He’s especially proud when he can sneak in a cheeky pop-culture reference or a pun in his titles and articles.
He possesses a deep love of history, resulting from years of books, games, and museum visits. It was this fascination with the human endeavour that fostered his love of writing, spanning genres, tones, and moods. He one day hopes to write a novel—he just hasn't decided on a genre yet. A certified homebody, you'll often find him on the computer he built himself, binge-watching Seinfeld or House, playing his favourite gacha game, or reading a book.
Work
Tobias is a features writer that specialises in branded content. Reach out to him at tobias.tomas@tatlerasia.com.
