Fine dining fare for your hotel wedding party. Click for more.
(SPOT.ph) Makati Shangri-la’s newly-revamped banquet menu features particularly bold dining options created by Executive Chef Franco Brodini. The gustatory feast flaunts a smorgasbord of luxe choices and exotic fine dining fare perfect for that extra special occasion.
Brodini spent the last nine months developing the hotel’s new banquet concept, which was officially launched this month at an event dubbed a "Culinary Evolution." With inspired dishes like the torched sushi served with wasabi sabayon, mayo caramel and champagne sabayon, curry laksa with cockles, cuttlefish char siew pork and pak choy plus panna cotta with floss candy, and a foie gras feast featuring foie gras soup and foie gras pralines, the main idea, so it seems, is to impress. Molecular cusine samplers like the Bird’s Nest and Saffron Consomme and Mango Tomato Ravioli aim to introduce never-before-seen dishes to the local dining scene.
Desserts also get a sweet upgrade: macarons and French pastries, flavored ice cream, and fresh berries served with strawberry soda and beer cream are now on the menu. Makati Shangri-la also allows guests to have options beyond the usual cocktails, lunch, dinner or tea spread. A new lauriat, Indian, vegetarian and other international buffet menus are also available for every kind of party theme possible.
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