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Makati Shangri-La Manila, Rooted in Nature

Shangri-La Hotels and Resorts officially launched Rooted in Nature the other day to coincide with Earth Day on April 22, 2015 as part of the company’s Corporate Social Responsibility efforts with a theme of “While April 22 is Earth Day on the calendar, every day is Earth Day in the Shangri-La kitchens.” And Kap & I were two of the lucky few who got an invite & a glimpse and taste of produce & cuisine that are Rooted in Nature. <3

Participated in by all Shangri-La properties globally, Rooted in Nature is a sustainability program that aims to focus on using locally and ethically sourced ingredients for the hotel’s culinary requirements. This also aims to celebrate local suppliers, cuisine and the hotel’s chefs who use these local products in a concerted effort to deepen relationships with local communities, create markets for sustainable products and provide higher quality cuisine to the guests.

Makati Shangri-La Manila takes part in the global launch of Rooted in Nature by coming up with special set menus that highlight dishes with ingredients sourced locally, available at Circles, Sage Bespoke Grill, Shang Palace and Inagiku from April 8 to 30, 2015.


Did you know that Makati Shangri-La Manila‘s lobby is featured as one of the Top 10 Most Extravagant Hotel Lobbies in the World? Yes, #8 in fact. READ IT HERE!



Shang Palace offers a seven-course menu of Cantonese cuisine that includes the bestselling King Prawn Salad using prawns from Roxas, locally farmed seafood and pumpkin grown in Baguio, locally sourced pork and bangus, and the world-famous Philippine mangoes cultivated in Guimaras Island. All for only P1,500.00!


Chef RICHARD THONG MOON HONG, the Executive Chinese Chef of Shang Palace at Makati Shangri-La Manila.



For exceptional Cantonese cuisine, gastronomes head to Shang Palace. Glittering crystal chandeliers and intricate wooden latticework on the walls create a magical ambience that is unique to this restaurant. With eleven private dining rooms, a spacious main dining area and intimate booths, Shang Palace offers diners myriad reasons to enjoy authentic Chinese fare. Lunch at Shang Palace also offers a popular Dim Sum Plus menu featuring unlimited dim sum and other dishes.



A sampler of the Shang Palace Rooted in Nature Set Menu: Roasted and boiled peanuts. Among the provinces in the Philippines, the top producers of peanut are Isabela, Pangasinan, La Union, Quirino, Cagayan, Ilocos Norte, Ilocos Sur, Aurora, Albay and Iloilo | King prawn salad. Prepared with prawns from Roxas. And an invigorating mango drink.

Japanese restaurant, Inagiku, incorporates Rooted in Nature with an authentic five-course Japanese menu, using tuna as one of the prime ingredients in its dishes. All for only P1,500.00! Tuna is sourced through artisanal fishery from Meliomar, Inc., an exporter and processor of yellowfin tuna that engages with community-based small-scale fisheries around the Philippines. This program focuses on traditional fishing techniques that are vital in the livelihood and upbringing of the local fishing communities in the country.


Mr. YOSHIO ISHIKAWA, the Executive Chef of Inagiku at Makati Shangri-La Manila.



Dine in zen.  Sample the rich authenticity of world-class Japanese cuisine and discover the Inagiku way. The restaurant embraces nature in all its essence. Each culinary masterpiece is treated as an expression of life itself and draws inspiration from nature. Diners can indulge in the tastes of authentic Japanese cuisine and enjoy the restaurant’s redefined cosmopolitan setting with refurbished interiors, including the sushi bar, teppanyaki counter and private dining rooms. Inagiku defines the art of Japanese dining in Makati.



The lovely, doll-like Yoshimi Sato, Inagiku Service Manager, greeted us with refreshing watermelon drinks as soon as we came in. Followed suit by a string of samplers. A view of Inagiku’s Rooted in Nature Set Menu.



Rooted in Nature Set Menu at Inagiku: Tuna tartar with mirin sauce, grilled eggplant and sesame sauce | Corn Dashi soup with sweet pork Cabanatuan potato, corn and Batangas pork | Baguio vegetable tempura made of organic vegetables from Baguio | Grilled mango with butter and grilled pineapple served with coconut ice cream and chocolate sauce from Davao.



Steamed local sea bass in salt block with calamansi sauce made of local Apahap.

Circles Buffet highlights the best practice of the “farm to table” principle, getting only the freshest produce directly from the source. Guests enjoy this promise of freshness in ingredients prepared in a variety of delectable selection, from the organic vegetables and salads of Tagaytay, to the marinated salmon from Old Kanos Dill, to the tuna dishes from Meliomar which embraces artisanal fishery. The delightful dessert buffet will feature Baguio’s strawberries, dark chocolates from Davao, and tarts made of nuts from Bicol.


Chef ABHINANDAN SINGH, one of the 2 head chefs of Circles Buffet at Makati Shangri-La Manila.



When it comes to engaging, casual dining, Circles Event Café captivates food lovers with its fascinating open-theatre kitchens. Each station features its own selection of specialties, ranging from cold appetisers to seafood, Western cuisine to Asian cuisines, and desserts.



Enjoy all-organic heirloom tomato salad, Roasted bell pepper, grilled zucchini and olive oil thyme, Babaganoush, Garden salad mixed with tagaytay greens, Marinated and farmed salmon with old kanas dill, Tuna sushi and sashimi, Kilawin tuna with crackling pork, Tuna tataki with palm heart salad, Oysters are used on request events and buffet, 65% Dark chocolate single origin from Davao, Chocolate pannacotta, whipped chocolate ganache, and many more! olive oil, toasted bread Tagatay coffee and caramel delight, almond streusel, orange jelly Carabao mango salsa, Dulce di Leche sphere Baguio’s strawberry melba, strawberry marshmallow, white chocolate ganache Bicol’s pili nut tart, soft honey and caramel filling.





Aaaand of course he just had to do that! :P Kap my Kap.



Meanwhile, I got excited with these lovely-looking desserts using home-grown ingredients! <3

Sage Bespoke Grill, Makati Shangri-La Manila’s premium steak house, presents a five-course menu with dishes prawns flown from Bacolod, goat cheese from Davao City, Sinandomeng rice from Nueva Ecija, fresh herbs from a gourmet farm in Tagaytay and strawberries grown in La Trinidad, Benguet. All for only P1,500.00!


Chef GILLES GALLI, Executive Sous Chef of Sage Bespoke Grill at Makati Shangri-La Manila.



Sage Bespoke Grill, a restaurant with a new dining concept that showcases premium superior steaks, seafood and bestselling comfort food in a relaxed setting amid the bustle of the city. Sage Bespoke Grill is set to redefine casual dining with traditional grilled meat and seafood specialties that can be tailored to one’s unique preferences. Cooked in a Josper Grill, which combines a grill and an oven in a single machine, your chosen dish can be grilled to perfection at Sage Bespoke Grill without the risk of overcooking, preserving its juiciness and texture to make it gastronomically balanced for the palate.

Sage Bespoke Grill was our first & last stop, and where we were served a delectable lunch!




Because it is summertime, the folks over at Makati Shangri-La Manila were so thoughtful to keep plying us with fruit juices & wonderfully fresh fruit concoctions! <3



Sili leaves is part & parcel of this pillowy soft & wonderfully delicious bread. <3



Shrimp carpaccio and tartar with calamansi sorbet. Cooked using fresh prawns and calamansi from the province of Negros Occidental, Bacolod. I love the fusion of the sorbet & the shrimp carpaccio. So light & fresh, tangy & salty mix. The perfect summer appetizer.



Cucumber gazpacho, breaded slippery oyster and goat cheese. The goat cheese was harvested from the fertile land of Mindanao and processed by the Malagos Farmhouse in Davao City. Again, the cucumber gazpacho was light & creamy. The flavors really stood out. Served cold, it was a refreshing dish on a hot summer day.



Lapu-Lapu, beetroot and clams. Prepared with freshly caught Lapu-Lapu from the Bicol region and clams from Bacolod. Who says seafood has to come from overseas for it to be fresh? This Lapu lapu was one of the freshest I have ever tasted. <3



Chicken breast cooked in fresh herbs rice crust. A delectable dish made of Sinandomeng rice from Nueva Ecija, fresh herbs from a gourmet farm in Tagaytay and filled with chicken from Pamora Farm in Abra. Nothing makes a dish taste better than a pretty presentation. Two thumbs up for this beautifully plated chicken dish. For tutong lovers, you’ll go gaga over this creatively crunchy meal.



Baguio’s Garden. Made with strawberry, pistachio and white chocolate from Baguio. The pièce de résistance of my Rooted in Nature lunch! A clever mix of meringue, fresh strawberries, ice cream, sponge cake & white chocolate. <3 Of course French Executive Pastry Chef ROMAIN RENARD is also an equally attractive eye candy, don’t you agree? ;)



You have to appreciate the detail that went into this! I was swooning with happiness in every bite!

Makati Shangri-La Manila also highlights the hotel’s use of farming produce from a local farm based in Bukidnon, Green Produce Farms (GP Farms), which was able to establish a constant fresh supply of quality vegetables. This sustainable project began when Makati Shangri-La Manila provided GP Farms with European seeds of tomatoes, peppers and other produce, which are planted and harvested from the lush soils of the supplier’s Bukidnon farm and shipped straight to the hotel.


As a token, we were all gifted with Rooted in Nature all-organic gift packs filled with assorted veggies, a live plant, and a very tasty Banana Loaf. How very sweet! <3



The lucky people who were able to get first glimpse & taste of Makati Shangri-La Manila‘s Rooted in Nature advocacy & sustainability program. Save for a few, we were mostly KTG, so I had a wonderful time amongst friends.  Of course, having Kap around always manages to brighten up my day considerably. ;)

With Shangri-La’s Rooted in Nature initiative, the luxury hotel group aims to:

  • support local agricultural and fishing communities,
  • buy chemical pesticide-free local produce,
  • source from free-range livestock and poultry products where possible,
  • acquire sustainably-sourced seafood that are caught through ethical means,
  • and serve organic and fair trade products indicated by national and local food safety standards.

For inquiries and reservations, please call restaurant reservations at (632) 813 8888 or e-mail In the social media channels, Makati Shangri-La Manila is on Facebook, Twitter and Instagram @MakatiShangriLa.

Thank you so much Chrystel Ilano, Digital Marketing Executive & Makati Shangri-La Manila for a fun, sumptuous, and informative lunch! <3


Thank you Makati Shangri-La Manila for having us! <3 (L) Chef Yoshio Ishikawa & Yoshimi Sato, Inagiku Service Manager. (UR) MARCO TIRAFERRI, Executive Assistant Manager – F&B. And new Director of Communications PATTI JAVIER. (LR) NICHOLAS CHAMMAA of Lebanon, new Resident Manager of Makati Shangri-La Manila & Chrystel Ilano, Digital Marketing Executive.

At Makati Shangri-La Manila, you are in a luxurious sanctuary. You are at Shangri-La.

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  • Reply Noel Q.

    The prices are very reasonable, considering the ingredients used and where you’re at. Kailangan kong mapag-aralan ang mga menus para mapili kong saang resto kami pwedeng pumunta. =)

    April 10, 2015 at 8:21 am
    • Reply sugargospice

      And yung plating Niel!!! Super ganda nakakatuwa. In fair, not only does it look good but it tastes good too! <3

      April 10, 2015 at 9:31 am

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