(SPOT.ph) We all know food, or at least think we know food (raise your hand if you've got strong opinions on where to get the best versions of different eats!), but not all folks stop to look beyond the finished dish served in front of them. Still, it's worth thinking about where your food comes from—and the possible consequences that come with it, especially as far as the world around us is concerned. Enter the idea of sustainability, which covers aspects like how the food is produced, distributed, packaged, and consumed—thus taking into consideration the impact certain ingredients and materials have on our health, on societies, and on the environment. Peruvian spot Samba at Shangri-La The Fort, for one, is showing their commitment to the cause with a special menu of sustainably sourced seafood, available until the United Nations Sustainable Gastronomy Day on June 18!
Also read: All the Ways IKEA Philippines Promotes Sustainable Shopping
Don't miss this set menu that highlights sustainably sourced seafood at Samba in Shangri-La The Fort:
Fresh, sustainably sourced seafood is the star of the show at Samba—Shangri-La The Fort's resident Peruvian spot—as chef Carlo Huerta (of UNESCO World Heritage Site Cusco, Peru) has come up with a special set menu (P1,950 net/person) featuring these seafood given the zingy, zesty flavor treatment Peru is known for.
The meal opens with the Ceviche Camarones y Tomates Cherry—a light and bright starter with succulent vanammei prawns from Vietnam in a vibrant leche de tigre, juicy cherry tomatoes, sweet potatoes, and crunchy cancha. Following that is another invigorating small plate: the Tiradito de Atún en Leche de Tigre de Rocoto—a ceviche of line-caught tuna and fruity rocoto chili.
As we sip on the Hakuna Matata cocktail that stars Plantation Original Dark, Mango Paradiso, Tio Pepe Sherry, and flavors of peach, rosemary, and pineapple, we tuck into the Sudado de Corvina Asiatica. Zesty yet homey, it delivers warming bite as it stars barramundi cooked in chicha de jora—a classic Peruvian drink made with fermented corn.
Following its lead is the Jaleon de Betilya Fish with Seafood Sauce, which sates our hankering for fish and chips with how it gives the battered-then-fried treatment to firm yet clean-tasting betilya fish, and pairs it with prawns and a stick-to-your-ribs puree of yucca (a.k.a. cassava). The Crema de Guanabana y Merengue, which highlights tropical-tasting guyabano, makes for an especially vibrant ending.
What Else to Try
Should you prefer a meaty bite, head to Raging Bull Burgers; they've come up with a limited-edition Sizzling Pinoy Pride Burger (P345 net) with sustainably sourced fillings of sisig, a pork patty, chicharon, and a fiery labuyo BBQ sauce in between pan de sal. Their house cake and pastry shop Bake House's joining in the fun, too, with their use of biodegradable, compostable and recyclable materials (like Kraft paper) on their packaging.
Shangri-La The Fort is at 30th Street corner 5th Avenue, Bonifacio Global City. For inquiries and reservations, send an email to eats.slfm@shangri-la.com. You can also check out Shangri-La The Fort, Manila’s Facebook page.
Also read:
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