CHECK IT OUT: Swiss Cuisine at Makati Shangri-la’s Red, August 2 to 6

Savor sumptuous Swiss food this week at Red.

A Swiss specialty: pan-seared rack of lamb with ginger bread crumbs and a stew of leek and lentils and deep fried hay. Click for more.

 

August 1 marked Switzerland’s National Day and to commemorate the occasion, Makati Shangri-la flew in three chefs (a master chocolatier included) from the land of cheese, chocolate, and fondue to whip up authentic Swiss eats at Red.

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Crafted by Munchenbuchsee chefs Oskar Marti and Michael Ramseier, the menu flaunts seasonal Swiss favorites like the multi-textured morel mushroom mousse (P820), a creamy appetizer sitting on a gritty pumpernickel crust. Often devoured in the spring time, this herb-infused dish offers a myriad textures, including a refreshing, jelly-like topping that provides a nice contrast to the savory mousse. Marti’s Swiss alps hay soup (P340) has the makings of crave-worthy comfort food: sprinkled with purple herbs and poached sweetbreads, the broth is decadently rich and creamy with a sweet-smelling aroma that commands your attention. For meat-eaters, the pan-seared rack of lamb (P1750) offers tender, robust meat paired excellently with an earthy stew of leek and lentils, deep fried hay, and crunch-inducing ginger bread crumbs. On the dessert menu is one of the deconstructed kind: a memorable rose sorbet is served with wild strawberry, tempura sage, and a dense chocolate markise.

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What is a Swiss foodfest without chocolate-and lots of it? Drop by the Circles Cafe where guest Chef Michael Emmenegger mans a live chocolate station. Fine Swiss cheeses and Switzerland iconic wines Oeil-de-Perdrix Pinot Noir or Merlot del Ticino will also be served. Prices start at Php 580+++.

 

For inquiries and reservations, please call 840 0884 or e-mail rric.slm@shangri-la.com.

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