Hotel celebrates 65 years of friendship between Indonesia and the Philippines through the love of food
|Bacolod Chicken Inasal|
Shangri-La Hotel, Jakarta, along with the Philippine Embassy, will showcase an array of the Philippines’ best dishes cooked by the Philippines’ talented chef, Jam Melchor, from 3 to 10 September 2014.
In line with the commemoration of 65 years of bilateral relations between Indonesia and the Philippines, the hotel marks the celebration with a food festival featuring Philippine cuisine through SATOO’s open kitchen buffet stations to introduce the nation’s cuisine culture to Jakarta’s society.
Guests can indulge in more than 70 types of delectable dishes that will surely enrich their gastronomic insight.
The Philippines’ own Chef Jam Melchor designed the menu. Growing up in Pampanga, one of the country’s culinary centres, the young Jam decided to pursue his love for cooking by undergoing formal education in cooking and earning his diploma in culinary arts and entrepreneurship at the American Hospitality Academy.
|Brazo de Mercedes|
Chef Jam is now the current executive chef and owner of Bite Contemporary Cuisine that is noted as one of Manila’s best restaurants in 2013. He also owns HEALTHY EATS MANILA, considered the only organic and sustainable diet delivery service in the Philippines.
|Chef Jam Melchor|
Chef Jam will be assisted by SATOO’s Chef de Cuisine, Roxanne Castillo, who is also a Filipina. Chef Roxanne has recently moved from Edsa Shangri-La, Manila to join the Shangri-La Hotel, Jakarta’s family. She is excited to present the cuisine that is very close to her heart.
“Filipino cuisine is very diversified; every region cooks differently, offering a rich culinary experience to guests. With enough exposure, it will get the appreciation it deserves. The cuisine is like home to me; it’s my comfort food,” said the chef.
With more than 7,000 islands and a colourful history, the Philippines enjoys a rich range of delicious dishes all its own. Its cooking style and the food associated with it have evolved over many centuries from its origins to a mixed cuisine of Malay, Spanish, Chinese and American. Filipino cuisine also includes other Asian and Latin influences adapted to indigenous ingredients and the local palate.
Filipino food has a deep and complex taste that is described as linamnam. Literally meaning “deliciousness”, yet signifying much more, it is the root word for malinamnam, which is how a Filipino might describe the tastiness and aroma of a dish.
Guests can enjoy Filipino cuisine at SATOO during breakfast, lunch and dinner or at the Lobby Lounge through the welcome Pilinut, a Philippine-themed high tea with special mocktails and cocktails.
|Crispy Tadyang Karekare|
Breakfast at SATOO offers such dishes as Beef Tapa (Dried Beef), Pancit Luglug (Noodles topped with Hard-Boiled Eggs, Shrimp and Chorizo), Suman (Glutinous Rice cooked in Coconut Milk), Pinoy Congee and Tinapa (Smoked Fish).
For appetisers, guests can try Ensalada Filipina (Filipino Salad), Gen-San Tuna Ceviche with Pomelo; Garlic and Chilli Bicolano Suso; Adobo Sushi with Watermelon Atchara; Fried Vegetables and Tokwa Lumpia (Spring Roll); and Kesong Puti (White Cheese from Unskimmed Carabao’s Milk) stuffed with Kalabasa Blossoms.
Main courses will include exotic options, such as Kaldereta Pot Pie (Stew Pot Pie), Baked Beef Morcon (Beef-Stuffed Roll), Crispy Beef Ribs South Cotabato, Chicken Galantina (Stuffed Chicken), Pineapple and Tinapa Fried Rice, Adobo Fried Rice, Pocherong Manok (Chicken Stew), Taro Leaves in Coconut Milk and Paksiw na Bangus (Milkfish cooked with Vinegar, Onions, Eggplant and Bittergourd).
SATOO will also set up a special section for the archipelago’s favourite pork dishes, such as Boneless Lechon Balamban (Roasted Pork), Bagnet Ilocandia (Air-Dried Crispy Pork Belly), Pork and Chicken Adobo, Pork Estofado, Lechon Paksiw (Pork cooked in Vinegar), Hamonado (Pork cooked in Pineapple Juice) and Crispy Pork Belly Begukan.
To complete the Philippine culinary journey, guests can relish in the country’s famous desserts, such as Halo-Halo, Lelut Mais (Sticky Rice with Corn), Quezo de Bola Cheesecake, Pinoy Fruit Salad, Mango Otap Mille Feuille, Banana Langka Turon (Deep-Fried Banana Rolls) and Classic Leche Flan (Creme Caramel Custard).
For information: (021) 29399562 or access http://www.shangrila.com/jakarta/shangrila/dining/.