MANILA, PHILIPPINES — Shangri-La The Fort, Manila, has rolled out the green in line with the United Nations Sustainable Gastronomy Day last June 18. Through a specially crafted menu at its Peruvian restaurant, Samba, the hotel kicked off a week-long program that promotes its enduring commitment to meaningful environmental and social causes.
Located at Level 8 of the Shangri-La The Fort, Manila, Samba introduced special new items on the menu introducing flavourful authentic Peruvian specialties, sustainably sourced in partnership with local providers. The diversity of the cuisine paved the way for Chef Carlo Huerta of Cusco, Peru, a UNESCO World Heritage Site, to continually serve among its ambassadors for sustainable dining through his culinary creations.
The special set menu puts a spotlight on sustainable seafood, prepared in three delicious ways.
- Boquerones de atun y langostinos is a stunning composition of line-caught yellowfin tuna, black tiger prawns, an acidic leche de tigre, sweet and spicy aji amarillo, spring onion, and camote strings.
- Anticucho de mahi-mahi sees the tropical fish candied and skewered with aji panca (Peruvian red pepper,) sesame, a rich rocoto sauce, potato truffle foam, and chimichurri.
- Picante de marisco, made with tiger prawns, clams, ají mirasol, fava beans, bell pepper, tacu rice, creamy white beans, and zarza chalaca, is sure to unlock layers of spice in every bite.
- Crema de chocolate is a delectable serving of Peruvian chocolate cream with raspberry sorbet and cacao nibs to end the decadent feast on a sweet note.
The set menu is priced at PHP 1750 per head, and is made available for lunch and dinner until June 25.
Shangri-La The Fort’s seafood selection has been certified by the Aquaculture Stewardship Council and Marine Stewardship Council among others.
In Harmony with Nature at Shangri-La
The Philippine sustainability scene has always been fraught with challenges, such as the lack of awareness and actions toward sustainable production and consumption. Shangri-La The Fort, Manila, promotes the enduring commitment to meaningful environmental and social causes:
- Shangri-La The Fort actively eliminates single-use plastics hotel-wide, from rooms to the residences, by replacing plastic water bottles with glass water bottles and favoring utensils made out of starch.
- Sustainably lifestyle: Bake House, its neighborhood cake and pastry shop, holds a sweet and savory collection of delights that are all-natural and trans-fat free, and refrain from using artificial dyes and flavorings.
Since its opening in 2019, Bake House’s restaurant philosophy has been grounded on a commitment to reducing waste and its carbon footprint. Specifically. it focuses its efforts on reducing food waste and single-use plastic packaging. This can be seen in the shop’s packaging, which are made out of biodegradable, compostable, and recyclable materials such as Kraft paper and boxes. Guests who purchase Bake House’s KeepCup and bamboo tumbler are entitled to special rates on their coffee orders.
- Raging Bull Burgers, located on the ground level of Shangri-La The Fort Manila and at The Rise, Makati, prides itself on the practice of nose-to-tail butchery.
- The hotel utilizes eggs from cage-free hens. As it holds itself to high standards while remaining committed to food safety, it uses cage-free eggs to promote better animal welfare and better quality products. While others may express that this practice carries a slight price premium, it believes that the benefits of sustainability are well worth it.
- Shangri-La The Fort is proud to be a part of Rooted in Nature, Shangri-La Hotels and Resorts’ culinary and sustainability initiative. With this endeavor, we hope to provide environmentally friendly menu choices for our guests while supporting local producers. Diners can identify Rooted in Nature menu items by spotting the pea shoot logo beside the dish description. Through these sustainability efforts, it hopes to deepen its relationships with local communities, support markets for sustainable farming, fishing, and livestock practices, and overall bring higher quality cuisine to guests.
To know more about the sustainability efforts of Shangri-La The Fort, Manila, visit it on Facebook and Instagram.
