Curated Dining Experiences with Shangri-La's The Table from Golden Circle

Hong Kong-based Shangri-La Group of Hotels and Resorts is known as one of the leading luxury hotel ownership and management companies. With over 90 establishments around the globe, this world-class hospitality brand is recognized not only for its top-notch facilities and service, but also for dining excellence. In Manila alone, tried-and-tested venues like Heat and Summer Palace (Edsa Shangri-La) as well as Circles and Inagiku (Makati Shangri-La) continue to engage diners with frequently-changing offerings, and new restaurants like Raging Bull and Canton Road (both at Shangri-La at the Fort) are getting rave reviews from foodies and connoisseurs alike.

The Golden Circle, Shangri-La's loyalty program, has been providing exclusive privileges and benefits to frequent guests for the past years. The hotel group, however, isn't one to be satisfied. On September 7, it announced an extension of this loyalty program: The Table, a special reward system dedicated to food and beverage. However, instead of simply providing discounts through earned points, The Table focuses on providing experiential rewards designed to give food enthusiasts curated and unforgettable culinary experiences.

Think about it: instead of just getting a certain amount deducted from your bill, how about getting access to exclusive events and food experiences for being a loyal customer? Let's say a Michelin-star chef visits a Shangri-La property ... wouldn't it be cool to be among those lucky few to be invited for dinner?

We experienced a dinner like no other during the exclusive media launch of The Table held at Shangri-La at the Fort three weeks back. It was a night to remember, a sneak peek into what's in store for Golden Circle members. Five acts showcasing 5 different moods of Shangri-La dining immersed us—and all our senses—in a spectacular show of colors, sounds, aromas, textures, and flavors. Let me walk you through each of the 5 acts as I relive this unforgettable evening.

Act 1 | Refreshing

The bridge way connecting the second-floor lobby and Shangri-La at the Fort’s Grand Ballroom was transformed into an indoor enchanted garden adorned with hanging leaves and flowers. It was such a sight to behold—and the lovely space transported us from the busy city and into a whole new world. The use of this entryway was brilliant; the small area forced us to become intimate: to engage in conversation, meet new people, and enjoy delicious canapes over chinks of glasses, lively chatter, and laughter.

The chefs of the four Shangri-La properties prepared exquisite hors d’oeuvres such as beetroot-cured salmon, organic heirloom tomatoes with lime and paprika-basil espuma, confit guinea fowl, and crusted yellow fin tuna tataki. Resident mixologist Ulysse Jouanneaud whipped up a special cocktail himself—the light and refreshing Hugo, made with prosecco, elderflower, mint, and lime. It was one glass after another, and it sure did keep the conversations flowing.

Alain Borgers, General Manager of Makati Shangri-La, gave a little welcome speech and told us a little more about The Table. We also got to meet Carol Kong (Senior Manager for Public Relations of the Shangri-La Group) as well as Bea Valdes, the woman responsible for the intricate set-ups for the event.

Act 2 | Elegant

The lights were dimmed as we entered another room to experience the next act, where a romantic set-up—calling to mind romantic walks in parks—awaited us. A vast, dramatically-lit space resembled a rainforest that seemed to signify food that’s refined, clean, and natural. Three stations offering different culinary treats lured us further.

There was a corner dedicated to Spanish cuisine: delicate slices of Jamon Iberico de Bellota, freshly carved, were served atop farmer’s baguette and tomato garlic pulpo, before a blessing of EVOO. Accompanying this light treat is a house barrel-aged Leyenda Oloroso Bodega M. Gil Luque sherry, which invokes memories of the finest cognacs.

Not too far away is another garden where truffles grow and mingle with the sea—here, the chefs prepared exquisite Hokkaido scallops served with pumpkin puree and summer truffles. One of the best scallop dishes I’ve had to date, a genius combination of ingredients. I enjoyed multiple helpings of this dish, as well as the Veuve Clicquot champagne it was paired with.

On the far corner is an altogether different showcase—the Olive Soil, Mushrooms, Goat Cheese Sphere and Baby Leaves delighted those with a particular affection for the earthy, while the Sandwich of Foie Gras Terrine, Apple Confit and Candied Nuts ensnared the taste buds of those craving for the finest flavors. Signature concoctions like the Maple & Bacon Manhattan and El Toro Loco (habanero-infused 1800 silver tequila, Cocci Americano vermouth, cucumber, agave lime) heightened our gustatory sensations.

Act 3 | Chill

My personal idea of “chill” involves ice-cold beers by the beach, but Shangri-La commanded a redefinition.

The next venue welcomed me with a breathtaking sight: a long, elevated banquet table crowned by a shower of flowers, leaves, and twigs—intricately arranged yet casually dropping from the ceiling, providing a relaxed backdrop to this equally tranquil setting. Impeccable table setting and floral centerpieces completed the scene.

Soon servers entered the room in a beeline, carrying identical plates of sous vide Monk Fish Fillet lying on a bed of octopus, chorizo, saffron orzo, and Perno-infused white wine sauce. The dish was light but tasty, with clean flavors from the fish and subtle bursts from the other elements. Wait staff stood by eager to refill our glasses with Bodega O. Fournier Urban Uco Torrontes white wine.

This act was laid-back and lazy; we did not feel hurried to finish our dish, and what we did was savor it slowly amidst the perfect ambience. It could’ve been a rooftop BBQ, a high tea session with earl greys and macarons, or, yes, a beers-and-bites bout—but no, we were under Shangri-La’s spell instead.

Act 4 | Adventurous

The future waved at us from the next room—and it was all metallics, single-hued lights, and undiscernible patterns. Here, Shangri-La allowed our imaginations to run—and whether the shiny centerpiece is a cloud, a hovering mountain, or someone’s idea of a chandelier, it didn’t matter. What did was that we were in for another exploratory treat.

Then out came the chefs bearing a big wooden block laden with all sorts of meat. From smoked 48-hour slow-cooked US beef brisket and Black Angus prime rib cooked in bourbon and muscovado to Iberico pork pressa and Chapon de Bresse, the spread ignited our appetites eager for more culinary voyages. The space became the chefs arena, the emperor’s courtyard, or whatever you think it is—and one by one, they approached us, the hungry and enthusiastic audience, and filled our plates with meat. Everything was fantastic.

The Bloody Bull, one of Raging Bull Chophouse & Bar’s signature drinks, was the perfect cocktail for this act—a playful drink made of rosemary-infused vodka, Dolin vermouth rouge, beef stock, lemon, tomato, barbeque sauce and chorizo de bellota, served in a tin can. Did I like it? I wasn’t too sure. Was it fitting for the scene? A big resounding YES.

Act 5 | Upbeat

And finally … the real party came. Balloons, lively music, and a stupendous selection of desserts ushered us into the final act. It was dessert heaven: everything from macarons, eclairs, chocolate bars, pralines, and cakes to candies, ice cream, tarts, and sweet cocktails! All thanks to Chef Anthony Collar, pastry chef of Shangri-La at the Fort!

Everyone was excited to try the sweets laid out in front of us. I personally didn’t know which ones to get first—but I followed my heart and looked for the dark ones. We were like kids emptying our Christmas or Halloween stash, except that this was an adult world where it’s okay to be bubbly and child-at-heart.

Indeed, this dinner was one of the most unforgettable experiences I’ve ever had. Not only was it a showcase of the best of Shangri-La, it was also a glimpse of more exquisite dining journeys ahead. It makes you wonder what more culinary spectacles you will stumble upon when you sign up for the Golden Circle. "What goes into food and drink often occurs behind closed doors. But what comes out of itsurprise, joy, and memoriesinevitably happen at The Table".

The Table is fully-integrated within Shangri-La's Golden Circle loyalty program, and members can accumulate points by dining at any of Shangri-La's properties in the Philippines and around the world. Members can enjoy the following benefits and privileges:

  • More Rewards: Members can now earn Golden Circle Award Points by dining and drinking at the more than 500 restaurants and bars found in Shangri-La, Hotel Jen, Kerry and Traders properties globally when they are non-staying guests.
  • Instant Indulgence: Instant Dining Rewards allows members to earn and redeem Golden Circle award points on the spot – no pre-planning or vouchers required.
  • Elite Rewards: Jade and Diamond level members receive bonus earnings and more value on redemptions for dining transactions.
  • Sweeter Deals: Members receive Golden Circle Award Points on all qualifying transactions, including discounts.

Sign up here.

Shangri-La at the Fort
30th Street, cor. 5th Avenue, Bonifacio Global City, Taguig City

What do you think of Shangri-La's food and beverage loyalty program?

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