Cover A perfect morning for the Global Brunch paired with Port Blends by Graham’s (Photo: Shangri-La Mactan, Cebu)
A perfect morning for the Global Brunch paired with Port Blends by Graham’s (Photo: Shangri-La Mactan, Cebu)
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After a three-year pause, the exclusive gastronomic getaway is back in full glory
Under softly swaying palms and cotton candy skies, guests toasted and cheered the very first Reservations in Paradise event since 2020. After a three-year hiatus, the luxury food and wine escape organised by Bacchus International returns with a bang, and this time in partnership with Shangri-la Mactan, Cebu. The three-day gustatory affair was also a celebration of the resort’s 30 anniversary.
“I’m very grateful to Alex and Cliff to trust us here in Cebu this year,” shares Shangri-La Mactan, Cebu’s General Manager, Dave Junker. “It’s a really nice way to kick off our anniversary year.” Junker is no stranger to Reservations in Paradise as he hosted the last one, pre-pandemic, during his time as GM of Shangri-la Boracay. Thrilled to be a part of it once more, he affirms: “It brings together a lot of good people and it’s a good opportunity to get together again and celebrate good wines, good food and just have some fun together.”
Read also: The culinary capitals of the Philippines: Chef Tatung Sarthou’s guide to Cebu
Above Exquisite wines from iconic properties: Château d’Yquem and Cheval Blanc
Exquisite wines from iconic properties: Château d’Yquem and Cheval Blanc
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For the intimate affair, 60 regular patrons of Bacchus International flew in from all over the country and the region to join the luxurious feast. “Everyone is triple excited since they’ve been stuck at home for the past few years,” exclaims Bacchus International President Alex Lichaytoo. “The wines this year that wanted to come out and support us are all outstanding.” Exclusive wines from Louis Jadot, Chateau d’Yquem and Cheval Blanc along with exquisite port from W & J Graham’s were the stars of the show. Spearheaded by Mactan’s Executive Chef William Tan, Shangri-La chefs from all over the country collaborated closely to prepare a sumptuous feast to pair with the outstanding libations.
Above A beautiful scallop carpaccio expertly prepared by the chefs of Shangri-La
A beautiful scallop carpaccio expertly prepared by the chefs of Shangri-La
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The menu had a decidedly Asian flair with Japanese, Chinese, Thai, Vietnamese and Filipino influences. “We wanted to incorporate our Asian heritage as a company,” explains Junker. “We also wanted to highlight the Cebuano lifestyle and warmth as well. Although pairing the wines was a bit of a challenge, the team really pulled it off and was so creative and successful.”
The first evening featured wines from Louis Jadot paired with a delicious Asian-inspired menu replete with live grilling stations of lobster, prawn and wagyu tomahawk steaks, a ceremonial parade of chefs, and a whole blue fin tuna presented to diners like a true gift from the sea, eliciting audible delight from diners. Dishes like a smoked tuna sashimi and a tart green apple Thai-style salad topped with lobster and prawn were paired with Louis Jadot’s exquisite Burgundian whites: Couvent des Jacobins Blanc 2020 and Chablis Premier Cru Fourchaume 2018. The earthy lamb and charred steak were paired with two of their reds: Savigny-lès-Beaune Premier Cru Des Guettes Rouge 2017 and Clos Vougeout Grand Cru 2013. The decadent meal was capped off with an impressive edible dessert forest paired with a 30-year-old Tawny Port from W & J Graham’s. There was palpable joie-de-vivre that had everyone dancing in the moonlight barefoot on the pristine white sands.
Above A gorgeous seaside spread for the first evening
A gorgeous seaside spread for the first evening
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Beautiful sunshine and a cool sea breeze awaited guests in the morning for the global brunch on the lawn of the sprawling resort. A selection of refreshing cocktails made with Port Blends by Graham’s kept the high spirits going and was served alongside a bountiful spread featuring dishes from all over the world. Think: Pizza Al Trancio, Frittatina di Pasta, Burrata Capponata, Wagyu Beef Belly, Seafood Laksa Kuih Pie Tee, Sheng Jian Bao, Pinchos Morunos, Spicy Lamb Bulogi, Cebuano Lechon, Kinilaw, Danggit, Croiffles and more.
Read also: 8 fermented Filipino food you should know
Above Other wines featured during the weekend were from the prestigious burgundian winemaker, Louis Jadot
Other wines featured during the weekend were from the prestigious burgundian winemaker, Louis Jadot
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The weekend culminated in a truly special evening showcasing exemplary wines from the iconic properties: Chateau d’Yquem and Cheval Blanc. It was a unique experience to enjoy a full tasting menu paired with Yquem’s Sauternes vintages beginning with a 2019 followed by their white wine “Y”d’Yquem 2019. A standout pairing was the gorgonzola mousse with tamarind jelly paired with a Chateau d’Yquem 2010. Cheval Blanc’s 2012 vintage was paired with a tender 5-spice osso buco. Finally, ending on a decidedly sweet note, a lemon ginger tart was paired with the incredibly fragrant and complex Chateau d’Yquem 1990. The zingy and spicy flavours of the dessert complemented the nutty, saffron and amber-like quality of the 33-year-old vintage.
Read also: By the glass: Shangri-La Group’s area head sommelier, Britt Ng, on what sparked his love for wines
Wick and Cayen Veloso
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Lichaytoo is thrilled with this year’s turnout and can’t wait for the next: “We’re going to make it even more sensational and get even more exciting vineyards to join us next year! Who knows, perhaps it may even rotate venues? But one thing is certain, we’re so happy to have it back!”
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Credits
Photography: Shangri-La, Mactan, Cebu
Stephanie is passionate about travel, food, wine and design but above all, she loves a beautifully crafted sentence with delicious words. You'll often find her indulging in life's little pleasures like enjoying a bath with a good book or playing with her kids. Follow her on IG @stephaniezubiri.
