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Featuring sustainably sourced seafood and innovative culinary techniques, the indulgent four-course dinner launched at an exclusive event by Tatler Philippines on June 15 and is on offer until June 25, 2023
In honour of the United Nations Sustainable Gastronomy Day last June 18, 2023, Samba at Shangri-La The Fort, Manila has proudly unveiled “Catch the Sustainable Rhythm”: a delicious showcase of responsibly sourced ingredients in exciting Peruvian specialities. The launch of the four-course menu took place on June 15, at an exclusive dinner organised by Tatler Philippines. However, gastronomy enthusiasts need not worry about missing out, as this culinary experience is available from June 16 to June 25.
The evening began with cocktails by the bar, including the classic Peruvian pisco sour as well as an array of fun tropical cocktails and mocktails in whimsical glasses. These were enjoyed alongside an assortment of root vegetable chips, a notable favourite of regular Samba patrons.
In case you missed it: Catch the sustainable rhythm at Samba when you tuck into this special set menu this June
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Shangri-La The Fort, Manila general manager Amit Oberoi and Samba head chef Carlo Huerta Echegaray officially welcomed the crowd to the event. “In our part of the world, [sustainable gastronomy] is a bigger challenge; awareness is lacking, and efforts are not as much as they used to be. In the end, this is a problem coming for all of us,” Oberoi powerfully conveyed. He added that Shangri-La has long been ahead of the crucial movement, banning the use of shark’s fin and Chilean seabass in their menus long before it was the norm.
Chef Echegaray, the culinary genius behind Samba's Peruvian delicacies, has likewise always placed sustainability at the forefront of his gastronomic philosophy. He stressed that, even though this new menu was designed to celebrate the United Nations’ international observance, Samba consistently champions green practices. Even with the regular menu, they go beyond sustainability requirements and seek to set new standards for peers in the industry.
See also: Meet Rural Rising: this social enterprise saved farmers and their produce when they needed it most
Above Shangri-La The Fort, Manila general manager Amit Oberoi
Above Samba head chef Carlo Huerta Echegaray
Shangri-La The Fort, Manila general manager Amit Oberoi
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Dinner’s first course was boquerones de atún y langostinos: black tiger prawns wrapped in blankets of raw line-caught yellowfin tuna, rolled up and tied neatly with spring onions. The bright dish was then dressed in a leche de tigre sauce and topped with camote strings for a little crunch. This was followed by the anticucho de mahi-mahi, which featured perfectly cooked mahi mahi served with potato truffle foam, rocoto sauce, aji panca, sesame, and chimichurri.
The third dish was another Peruvian classic: a marriage of picante de mariscos stew and flavourful tacu-tacu rice with bell pepper and fava beans, topped with tiger prawns, clams, aji mirasol, and a fresh zarza chalaca. To conclude dinner, Chef Echegaray and the Samba team presented a rich crema de chocolate with Peruvian chocolate cream, raspberry sorbet, and cacao nibs.
Browse through the photos below to relive the night’s impeccable culinary experience:
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Samba’s new “Catch the Sustainable Rhythym” menu is available until June 25, 2023.
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