Making a meal is a modern art. And
like any other creative discipline, it takes the same deft touch of a true
artist to create something extraordinary. A chef is very much an artist, drawing
out flavours and aromas from simple
ingredients and boldly weaving them into an inspiring feast. But more than just
having skills, a true culinary artist is one who knows when to break free from a
recipe and follow his dictate of taste.
Therefore, a meal is more than
simply satiating appetite; it’s about creating an all-sensory experience. While
a good meal sufficiently feeds, a great one nourishes the body and soul.
Here at Shangri-La Plaza, the top
lifestyle destination and home to an exciting array of world-class restaurants,
they not only promise a warm, filling meal but an experience. From time-tested
culinary classics to new epicurean delights, The Shang holds no reservations in
giving gourmands all that they want and need.
1.
Epicurious : Exclusively Artisan
Lower Ground Level,
East Wing
Satisfy your curiosity at Epicurious,
a one-stop deli, food emporium, café and
culinary studio all rolled into one. Built on a shop, cook and eat
concept, cosmopolitan foodies can simply take an unhurried walk around and
select from the wide array of artisan food items that tickle and excite the taste buds. After selecting your ingredients,
you can have your meal cooked by the
distinguished Epicurious’ council of chefs right before your very eyes eyes. The freshest, the most flavorful ingredients cooked
by fine chefs ensure the tastiest bites gourmands could ever dream of.
While dining at Epicurious, do
not pass up on the Charcuterie Board, Artisan Lasagna and the US Angus Rib-eye Steak
with Mashed Potatoes and Garden Salad. Piled generously with slices of delectable
dried meats and cheeses (including Manchego, Chorizo Pamplona, Jamon Serrano,
soft gouda and assorted dried fruits and nuts), the Charcuterie Board perfectly
primes the palate for the hearty meal ahead. While many would consider pasta, especially lasagna,
an ordinary dish, Epicurious elevates this well-loved classic to an awe-inspiring
experience. Luscious layers of tomato
sauce and cream, locked in with a top layer of cheese and bechamel sauce makes
for a sumptuous and sinful bite. Familiar and comforting, the lasagna makes you
think of home and your mother’s cooking. While it should be good for sharing, after
taking a spoonful, you’ll be selfishly thinking to have it all for yourself. For
something meatier but equally appetizing, the Rib-eye Steak, cooked to a
perfect medium rare, reveals a flavor unmatched. This mouth-watering dish is tender
to the bite and is best eaten with the side of creamy mashed potato or garden salad.
Epicurious, with its extensive array of cheese, dried meats, pastries, wine and
chocolates, is a melting pot where you can find the finest ingredients and gourmet
produce from all around the world.
2.
Lombardi ‘s Authentic Italian:
Simplicity at its Finest
Level 4, East Wing
The anchor of great Italian food
is fresh flavors brought out from the best ingredients; simplicity over
elaborate preparations. And this is the same philosophy that is embraced by Lombardi’s, an authentic Italian restaurant
known for its delicious pastas and pizzas. Baked in a brick oven, their thin
crust pizzas always come out perfectly crisp and hot. Their Quattro Formaggi
pizza is a particular treat as I adore the rich, salty combination of Provolone, Fontina, Gorgonzola, and Mozzarella. The
Spaghetti Aglio Olio Peperoncino con Gamberetti is a nice breaker from the richness of the pizza. Tossed in olive
oil and garlic, the simple pasta is topped off with plump, nicely colored
prawns. Not to be overlooked on this menu, of course, is a family favourite – Rustic Ossobuco with Saffron Risotto. Slow cooked for hours and
braised in a flavorful tomato-based broth, the meat comes out fork tender and
perfectly seasoned every time. Take a trip back to Italy with this authentic
Milanese dish.
3.
Balboa: Pasta Perfection
Level 4, East Wing
Named after the famed (fictional) boxer played
by Sylvester Stallone, Balboa offers you a ring side seat to the best Italian-American
feast in the building. Chef Giorgio Bucciarelli, the talented chef at the helm
of Balboa’s kitchen, forbids taking shortcuts when it comes to his dishes. In
fact, his adamance to make everything from scratch is highlighted in his newly
launched collection of Artisan Pasta. This “customize-your-own pasta” menu uses
their signature pastas which are crafted right in their kitchen. And what
delights customers is that the pasta comes in four varieties and colors: green
(spinach), red (tomato), yellow (saffron) and black (squid ink). One dish that has
me coming back for more is the Black Squid Ink Pappardelle with Putanesca Sauce.
Its shocking, bold color and subtle salty flavour of the sea (from the squid
ink) create a completely enticing bite. Every morsel surprises you and before
your mind can even wrap itself around the fantastic meal, you’ve cleaned your
plate with the last piece of crusty bread. The other pasta varieties come in
more child-friendly colors, but with the same fantastic subtle flavors.
For group dinners, the Buttermilk
Roasted Chicken and Dry-Aged Rib-Eye Steak are highly recommended. Served with hefty
helpings of mashed potatoes, the roasted chicken and steak remind you of big
family celebrations during Thanksgiving and Christmas. How can it not be a joy
to eat? Moist, juicy and tender, they are delicious on their own. But drizzle
them with Balboa’s homemade gravy and you’re in heaven. To cap off any meal at Balboa’s, reward yourself
with the San Honore, an uplifting dessert made with delightful layers of puff
pastry and light Chantilly crème. It soothes the palate and ends the entire
meal on a sweet note.
4.
Wicked : Simply Sinful
Level 5, East Wing
Walking through the glass doors
of Wicked, the inner child awakens, excited by the array of colourful sweets
and mounds of chocolates. Satisfy your sweet tooth with bestsellers such as the
Red Velvet Cupcake, Chocolate Bark and Brookies. The Brookies are my particular
favourite. The luscious dense brownie, sandwiched between two cookies and then
dipped in dark chocolate, has a great crunch when you bite into it. A glass of
milk, which comes with the order, helps wash everything down. The Chocolate
Bark, on the other hand, is made with chewy vanilla and chocolate marshmallows
blended with crunchy honey graham and enrobed in decadent dark chocolate. If
you’re ever feeling low, opt for this quick sugar high. For something sexy, the
Chocolate Fire Cake will give you that soft flush in your cheeks thanks to its
surprise ingredient- chilis! Wicked is a sinful temptation I will never feel
guilty surrendering to.
5.
Teddy’s Burger: The Bigger,
Better Bite
Level 6, Main Wing
Teddy’s Burger is the ultimate
belly buster, a meal of epic proportion. Named the best burger in Hawaii since
2001, Teddy’s Burgers are made from 100 percent ground chuck USDA beef that are
charbroiled to perfection, meaning less grease and more smoky flavor. But what
separates them for your typical burger joint is its potato bun, which is
fluffier, sweeter and softer. If the regular portions are too much for you, try
burgers from the Great Kahuna line which offers burgers in smaller servings,
fitting for the Filipino appetite. For a burger foodie like me, it’s hard to
choose among the different variants. But the top three would have to be the
Bacon Me Crazy, the Samurai and the Kukaelio. The Bacon Me Crazy features an overload of
bacon, dollops of cream cheese, drool-worthy cheddar, onions and decadent
truffle honey. The Kukaelio is another mean burger. A huge portobello mushroom
is first stuffed with cream cheese, grilled onions, garlic, cheddar and bacon
bits before it’s deep fried and slapped onto a burger patty and bun. The
Samurai, topped off with nori strips, a tangy teriyaki sauce and wasabi mayo
with crispy sweet potato strips, is made exclusively for Shang. When at Teddy’s,
you don’t wash your meal down with water. (That’s for wimps!) Have your choice
of milkshakes, which uses four generous scoops of your preferred ice cream: chocolate,
strawberry, peanut butter or vanilla. Here, it’s go big or go home.
First published in The Philippine STAR
Photos courtesy of Manuel Generoso
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