Thursday, December 21, 2017

Holiday Dinner Feast at Samba, Shangri-La at the Fort

Celebrate the festive season at Shangri-La at the Fort, where the holidays come alive!



A few days before Christmas, Shangri-La at the Fort invited The Kain Tulog Gang to a wonderful holiday dinner feast at Samba. We got a preview of Peruvian Chef Carlo Huerta's special five-course meal, which he's preparing especially for Christmas Eve!
Samba Holiday
Aside from that, we were also able to sample Ulysse's Yuletide Spirits, new cocktails created for the holiday season by head mixologist Ulysse Jouanneaud.
Samba Holiday
Sip on these seasonal apertifs from November 30, 2017 to January 1, 2018. Enjoy festive drinks like the Ramos Fizz, Santa Claus Iced Tea, Pinay Colada, Christmas Flip, and Sparkles for Php 450 each, prices are inclusive of 10% service charge and applicable local government taxes.

For our first course, we had the Ceviche De Atún Y Camarón En Crema De Rocoto.
Samba Holiday
It's a dish made of yellow fin tuna loin, prawn tails, rocoto leche de tigre foam, glazed sweet potato, cancha corn, and cold press extra virgin olive oil. It was a wonderful start to the meal. It's not the usual ceviche in the sense that it's not as citrus-y as most, instead, it's spicy due to the rocoto, a type of chili pepper, used in it.
Samba Holiday
Next came the Cappuccino De Ave Al Ají - Lola's creamy chicken soup with cinnamon and bread croutons. I was hearty and absolutely perfect for the cool weather we've been having.
Samba Holiday
P.S. If you're planning to dine at Samba, I suggest you book a table at the al fresco area where the vibe is completely different and much more relaxed. Aside from that, you get to have a great view of BGC and enjoy an amazing meal by the pool. I wrote about my first visit to Samba last March - check it out here.
Samba HolidaySamba Holiday
For the mains, we had two - the Corvina En Reduction De Chupe and the Lomo Al Wok Con Quinua Andina.

The Corvina En Reduction De Chupe features seafood: braised black cod fillet, grilled prawn, coral butter sauce, creamy fava bean puree, and micro greens. It was one of the favorites that evening, I think pretty much everyone wiped their plates clean. The sauce, the puree, everything worked so well together.
Samba Holiday
Samba HolidaySamba Holiday
The Lomo Al Wok Con Quinua Andina, on the other hand, is a beautiful US beef tenderloin sauté with potato canchan, organic black and white quinoa, panca pepper sauce, and micro leaves.
Samba Holiday
By this time, we were already getting full, good thing it was already time for dessert!
Samba Holiday
Here's Chef Carlo's masterpiece, the Trufón de Chocolate Y Lucuma - Peruvian chocolate 70% mousse, almond crispy flakes, garden greens powder, and Lucuma ice cream.
Samba Holiday
But since I was also celebrating my birthday that evening, Chef prepared a special dessert just for me!! How colorful is that! And it came with different types of nuts and a sorbet (rather than ice cream). For that, thank you, Chef Carlo!
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If you haven't any plans for Christmas Eve yet, book a table at Samba, Shangri-La at the Fort ASAP! This five-course meal is Php 2,900 nett per person.

Samba is located on the eight level of Shangri-La at the Fort, 30th Street Corner 5th Avenue, Bonifacio Global City. For restaurant reservaations and information, call (632) 820-0888. To view Shangri-La at the Fort's complete dining offers, click here.
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