Life is Good

This Is What an Absolutely Fabulous Banquet Looks Like

Check out what was on the menu when Makati Shangri-La welcomed its new general manager.
IMAGE COURTESY OF MAKATI SHANGRI-LA
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It felt like we had been transported through time and space when Sage Bespoke Grill was transformed into what felt like a cabaret in old Shanghai, at the Absolutely Fabulous Asians party at Makati Shangri-La. 


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The celebration was to welcome Greg Findlay, the new general manager of Makati Shangri-La. 


It was also a special meet and greet for Dave Junker, the new general manager of Shangri-La’s Boracay Resort and Spa, our favorite island paradise.


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The general managers from the other Shangri-la properties around the Philippines all joined in the celebration: Rene Egle (Shangri-La’s Mactan Resort and Spa), Dave Junker (Shangri-La’s Boracay Resort and Spa), Frencie Duadua (Hotel Jen), Greg Findlay (Makati Shangri-La, John Rice (Shangri-La at the Fort), Amit Oberoi (Shangri-La EDSA)


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Summit Media editorial director Myrza Sison and I were happy to represent Summit Media that evening.


Also present were the sales directors of the different Philippine properties.


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And the lovely PR and marketing ladies. 


We were welcomed with a carving of crisp suckling pig and lots of Champagne. 


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We were entertained by traditional singers.


As well as dancers draped in fur singing Madonna’s Material Girl in Mandarin.


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The highlight of the evening was the fabulous food, of course, created by the different restaurants at Makati Shangri-La.

We started off with a decadent poached lobster salad, smoked salmon with gold leaf, clams with golden roe, and scallop carpaccio with caviar colorfully arranged in a ring paired with a Sonoma Chardonnay.


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Shang Palace provided the next course. A double boiled clear soup with juicy abalone and morels.


Inagiku surprised us with a pretty package of black cod miso sugitayaki accessorized with popped rice and autumn leaves, and paired with cold sake.


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Sage Bespoke Grill gave an Eastern twist to Western beef Wellington by enrobing the Angus beef and foie gras in a soft bun with a truffled potato gratin on the side. 


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To end, Nick and Rachel’s Happy Ending was a hazelnut chocolate cake served beneath a chocolate dome paired with Tokaji.


Life is good. 

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Yvette Fernandez
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