FIRST LOOK: High Street Cafe at Shangri-La at The Fort, Bonifacio Global City

This food hall features an interactive gastronomical experience.

High Street Café
Shangri-La at the Fort
30th Street corner 5th Avenue, Bonifacio Global City
Open from 6 a.m. to 10:30 a.m. (breakfast buffet, daily)
11:30 a.m. to 2:30 p.m. (lunch, Monday to Friday)
6 p.m. to 10:30 p.m. (dinner, daily)
6 a.m. to 11 a.m. (a la carte breakfast, daily)
11 a.m. to 11 p.m. (all-day menu)

 

 

(SPOT.ph) Executive sous chef William Tan improvised the dish he sets down on the table. It's duck confit with quinoa and a fascinating arrangement of herbs—cilantro, basil, parsley, and more. Each bite is more explosive than the last. 

 

But the Duck Confit with Quinoa won't be at Shangri-La at The Fort's High Street Café. It's a creative outburst—brought on partly by Chef William's excitement for their March 1 opening—that may or may not appear in the selection. Perhaps, he acknowledges. "It's a special... If it's there every day, it won't be special anymore," he tells us. Fair point. It's a glimpse of what they'll offer—a mix of staples and some surprises every now and then.

 

Duck Confit and Quinoa

 

High Street Café is an upscale food hall run by Shangri-La. It takes the place of what would ordinarily be a buffet in other hotels. According to the Shangri-La at The Fort's executive chef, Joris Rycken, its layout, where the food stations are spread out all around the space, allows customers to develop a deeper appreciation for the food, instead of just piling up their plates with more than they can manage. "You really have to go around if you want something," says Chef Joris. 

 

Breakfast setup

 

The plan was to be more approachable, which is a better fit for Bonifacio Global City's laidback, hip atmosphere. The café, however, has a cleverly camouflaged entrance that looks like a giant, heavy bookcase. High Street Café, which is one of the complex's 15 eateries and one of seven run by the hotel, was designed by U.S.-based firm, Rockwell Group. They copped the look of a "chef's library," with its collection of international cuisines, ingredients, and cooking techniques. 

 

Chinese station

 

 

Notice the shelves.

 

 

Accent pieces and installations will be added in time for the opening. 

 

 

Semi-private area that can be closed off

 

 

Floor-to-ceiling windows

 

 

Rotisserie section

 

The food stations or "neighborhoods" include Rotisserie, Sweet Spot, Japanese, Continental, Chinese, Southeast Asian, Salad and Greens, Seafood and Raw Bar, and Mediterranean. Each one has its own storage compartments, cooking equipment, and more. You could consider the hall as nine different restaurants where a special single ticket gets you in to try all of them at once. Despite its international showcase, most of the ingredients are sourced in the Philippines.

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A pastry cart will also be set up near the entrance for customers who can't stop for a leisurely meal, while a few signature items can be ordered pre-packed for takeaway. 

 

This pork dish is a favorite. High Street Café will have a selection of rice and toppings cooked in clay pots.

 

Nyonya Chicken with Turmeric Rice and Asian Salad

 

 

Steak with chimichurri

 

 

Lamb with chimichurri

 

 

Green Doctor

 

The hotel's head mixologist, Ulysse Jouanneaud, also whips up some exciting beverages to complement your meal—including a refreshing green shake with basil that features a spicy tail-end thanks to ginger and a sneaky rum concoction flavored with homemade Earl Grey tea syrup. 

 

High Street Café and High Street Lounge will open on March 1. Other restaurants to look forward to are Canton Road (their version of Summer Palace and Shang Palace), Raging Bull Chophouse and Bar, Samba, Raging Bull Burgers, and Limitless.

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