It was a dream vacation — with food and wine in the most exclusive and secluded part of Boracay.
Shangri-La’s Boracay Resort and Spa’s three-day gustatory affair “Reservations in Paradise†launched its third cycle recently in partnership with Bacchus International Inc.
The by-invitation-only gourmet weekend event is an organized festival with cocktails and dinner parties for an intimate set of 50 persons. It offers the ultimate indulgence for epicures and wine connoisseurs. I stayed in a Tree House villa with my own ever-efficient butler Sonny Dela Cruz, who took care of everything I needed during my three-day stay in paradise.
The culinary journey commenced at the Lobby Lounge with cocktails and wine apéritif from JM Cazes selection. This was followed by a seaside dinner at the resort’s exclusive beachfront. The evening was inspired by the French châteaux with a five-course menu by Scottish executive chef Scott Brands and Italian chef Marco Ghezzi; each course was paired with wines from Château Lynch Bages represented by managing director Jean Baptiste Cheylac.
All the chefs for the event arrived from the sea via jet skis before proceeding to a complete makeshift gourmet kitchen set on the beach for that night only as food had to be freshly prepared and served hot! Highlights of the dinner included caviar, cod wrapped in Bellota ham and beef cheeks in Lynch Bages wine with winter black truffles. The evening continued with cigars and pralines, a nightcap under the stars in a specially made sunken lounge in Punta Bunga beach.
Chef Scott Brands has over 20 years of experience in the food and beverage division of hotel operations. He has been with Shangri-La Hotels and Resorts for seven years. Five culinary head chefs were under the supervision of Scott during this event. He also collaborated with the service team led by director of F&B Patrick Lefranc.
Saturday morning started with a “Champagne Brunch†by Bollinger represented by Bacchus International Inc.’s Alex and Clifford Lichaytoo. It was a lovely morning affair on a cliffside of Sirena restaurant where we had a wide selection of breakfast and midday favorites prepared by executive sous chef Azlan Juri. Freshly grilled lobster and roast beef were served side by side with Asian noodles and French toast. Fellow foodie Elbert Cuenca swore the best French toast he ever tried was the one made in Shangri-La Boracay! He said, “It’s the best French toast in the whole world.†And I agreed!
After brunch, guests were offered various leisure activities available at the resort, such as sailing, golf or a relaxing afternoon massage at CHI, The Spa. Chef Marco hosted a special cooking class where he introduced basic Italian cooking like how to make pasta from scratch. I opted to attend the class on making fresh pasta before going to the spa for a relaxing massage.
View allGuests convened for evening cocktails followed by a family-style dinner, a grand finale inspired by Shangri-La’s Boracay Resort and Spa’s five culinary masters headed by Scott Brands. The sumptuous dinner was paired with Bordeaux wines from Château Smith Haut Lafitte represented by commercial director David Ornon. Lobsters, prawns, fish, pasta and beef medallions overwhelmed our table. I could not finish everything that was before me! I had to save space for the after-dinner chocolate and cheese buffet. This was by far the largest cheese and chocolate buffet I had seen. Almost any type of cheese was available. Asia Pacific market manager of Symington Family Estates and winemaker Jorge Nunes explained the several types of Port available before they were served with special cigars flown in by Tabacalera Incorporada.
On Sunday morning, the gourmet retreat concluded with a farewell breakfast at Rima Italian restaurant nestled on the treetops, amidst the property’s lush greenery. The poached egg with truffle and asparagus was so good I had to have two servings…along with my last French toast!
Shangri-La’s Boracay Resort and Spa’s general manager Amit Oberoi was ever present to look after all the guests. I have known Amit since his stay in Shangri-La Makati and he has remained the most friendly, accommodating and down-to-earth hotel general manager I have ever met! Amit, together with Alex and Clifford Lichaytoo, actually came up with the “Reservations in Paradise†and “Gourmet Holiday†concepts.
The “Gourmet Holiday†package showcases a two-night stay in a Deluxe Seaview Room or in One‑Bedroom Pool Villa for two adults. This package is offered year-round and includes round-trip van and speedboat transfers from Caticlan and the unique experience of luxury dining with special menus and wine pairings prepared by the international kitchen team. Romantic venues include the resort’s private beach or on a treetop at Rima Italian restaurant.
(For inquiries on packages, please call 036-288-4988 or visit www.shangri-la.com or book online through www.shangri-la.com/boracay.)
Un Nuovo Sapore
EDSA Shangri-La Manila general manager Patrick Schaub welcomed guest of honor Italian Ambassador Massimo Roscigno to an intimate wine dinner dubbed Un Nuovo Sapore at the hotel’s Italian restaurant, Paparazzi.
Award-winning Italian guest chef Omar Ugoletti enthralled guests with a sumptuous six-course dinner with his popular signature dishes such as pan-fried turbot stuffed with lard and dill, crust of flavored bread and clam parsley sauce, braised beef cheek served with Jerusalem artichoke soup and parsley sauce, and a braised wagyu short rib served with endive, vanilla mashed potato and tomato confit. The menu was paired with a selection of eight of the finest Banfi wines from Tuscany. Guests were serenaded with Italian operatic classics by the Opera Duo, Lionel Santos and Miriam San Miguel.
Hotel VIPs, loyal Paparazzi patrons and hotel partners from Wine Warehouse and the European Union Fund attended the occasion. (Follow me on Instagram @pepperteehankee.) Photos by Jay Dalumpines