It is not everyday one can say that he has been cooked food by the World’s Best Chef, more so TWO of Latin America’s Best Chefs in one night.
The Shangri-La International Festival of Gastronomy comes to Manila for the very first time at Samba in Shangri-La Fort with Chef Mitsuharu Tsumura of Maido, and for one night only cooks together with Chef Virgilio Martinez of Central.
Maido is number 13 in the world, a restaurant that “blends the culinary boundaries between Peru and Japan with a Nikkei menu that focuses on Japanese flavors and techniques under a distinct Peruvian vision.”
Central on the other hand is number 4, and “takes guests on a culinary expedition through Peru’s ecosystem, from the Amazon to Pacific coast.”
Weeks has already passed since that wonderful delicious night, but I still can’t stop being ecstatic about the food or art that was served to us. It was truly a pleasure and an experience to remember.
Dinner started with a South American classic cocktail, Pisco Sour, made by Shangri-La’s very own Head Mixologist, Ulysse Jouanneaud.
Our first Amuse Bouche was by Chef Martinez, Seaweed Cracker, Razon Clam Tartar and Lime Reduction.
Chef Tsumura’s Amuse Bouche consisted of Crispy Chicken Skin with Pachikay Sauce, and Crispy Sushi Rice, Octopus, and Olive Emulsion Paper.
Appetizer by Chef Martinez, served and plated by his lovely wife, Chef Pia Martinez, Seabass Tiradito, Chia Ginger Broth, and Cilantro Ice.
Everyone was raving for Chef Tsumura’s Cebiche de Abalon or Chullpi Corn Soil, Abalone, Avocado, Nitro Aji Amarillo Leche de Tigre served by his Sous Chef, Chef Aldo. I’ve devoured quite a number of this dish during the media launch, and still I can’t get enough of it. It was really over the top good! 🙂
Main course for Chef Martinez was this play on Avocado. Wherein he used even the leaves of the Avocado, paired it with Braised Avocado, “Loche” Squash, and Andean Seeds.
Chef Tsumura personally served the his first main course of the night, which is also Mr. Pepper Teehankee’s fave since the media preview. Green Rice Tamale, Sauteed River Prawns, Zarza Criolla and Chupe Reduction.
Chef Tsumura’s second main course was this 50-hour sous-vide Wagyu Short Rib, served with Egg Yolk and Fried Rice wrapped in Rice Paper.
Based on World’s Best Restaurant, this dish of Chef Tsumura is a must try when visiting his Maido restaurant. I am very glad to have tried this in Manila. 🙂
Dessert was literally soil from Peru which Chef Martinez purified, served with Ice Cacao, Wild Greens, and Black Maca Root Powder.
The kitchen of Samba is now open to serve authentic Peruvian Cuisine, the first in the Metro, headed by Chef Carlo Huerta Echegaray. From what I’ve tasted from the International Festival of Gastronomy, the restaurant will deliver quality memorable food that still exudes comfort.
Disclaimer: Everything written here is entirely based on my own opinion, my own biases, and my own insights.
Level 08, 30th Street, corner 5th Avenue, Bonifacio Global City, Taguig, 1634 Metro Manila, Philippines, 30th St, Taguig, 1634 Metro Manila
(02) 820 0888
11:30AM to 02:30PM (Mondays to Fridays)
12:00NN to 03:00PM (Saturdays and Sundays)
06:00PM to 10:30PM (Daily)