Food is an important aspect of living. As with everything though, it is not limitless. Because of this, we need to be protective and always looking forward. This week, a lot of restaurants in Manila are celebrating the SUSTAINABLE FOOD WEEK. This teaches us to be more in tune with nature and protect it.
One such restaurant that is taking this seriously would be MAKATI SHANGRI-LA'S SAGE BESPOKE GRILL.
Located on the 2nd floor of the hotel, the SAGE BESPOKE GRILL took a page out of the MAD MEN TV SERIES. Leather seats, awesome ambiance and the perfect service.
Appetizers were served prior to the main sit down meal. This SISIG is made from the Matambaka fish or the Bigeye Scad. Interestingly enough, it didn't taste too fishy. It was just like chicken. Sustainability, I believe is having also to make do with what is available in the sea.
To start things, we were served with the PARROT FISH CEVICHE leche de tigre, Peruvian styled. The parrot fish was smooth in texture. The ceviche was somewhat different as the sauce has been spiked with the coconut flavor. Something creamy and interesting.
Chef Eric Weigmann, Chef De Cuisine for Sage Bespoke Grill. Chef Gilles Galli, Executive Sous Chef. Chef Paul Lenz, Area Executive Chef for Shangri-La Philippine Properties.
You might want to check out these links:
MAKATI SHANGRI-LA's CIRCLES
MAKATI SHANGRI-LA's SAGE BAR
SAGE BESPOKE GRILL
2nd Floor, Makati Shangri-la
Ayala Avenue Cor Makati Avenue,
Makati City, Metro Manila.
(632) 813 8888
Disclaimer: Was invited to this event. Wrote this based on my opinions and biases.