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. 


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.


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)


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.


And the lovely PR and marketing ladies. 


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


We were entertained by traditional singers.


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


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

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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.


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.


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. 


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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