As previously mentioned in this paper, I am no great lover of Filipino food but I just couldn’t decline the invitation extended to me by Tourism Attaché
Consuelo Jones and Marideth Laquian, Reservations Manager of Shangri-La Sydney. As expected, the two ladies gave me hugs and kisses at the entrance to the restaurant. That was more than enough consolation for the long walk I took from Wynyard Station to the hotel location at The Rocks.
Blame it on my Italian ancestry but I simply couldn’t stand the unaromatic stench of patis and bagoong which are standard ingredients of Filipino dishes. But I reminded myself that Shangri-La is a 5-star hotel and should be devoid of such foul odour.
I was not disappointed. The refreshing sight of halo-halo ingredients — creamed corn, kaong (sweet palm fruit), macapuno (silky coconut), langka (jackfruit), monggo (mung beans), saba (banana-like plantain), ube (purple yam), nata de coco (coconut gelatine), and sago was enough to whet my appetite.
But I had to remind myself that I shouldn’t touch the dessert prior to having a taste of the entrée and hors d’oeuvre.
Among others, the appetisers included prawns, lobster tails, and fresh oysters, of which I must have devoured more than a dozen. Three generous platefuls of the hors d’oeuvre were enough to fill up limited space in my tummy. I had barely enough room for the roast suckling, lengua estofada and steamed barramundi. I took a glimpse of dinuguan (otherwise known as vampire soup) but the strong taste of vinegar never really catered to my discriminating palate.
Introduced to me was Filipino Executive Sous Chef Gene del Prado of Makati Shangri-La Manila. I heard that he was flown in by Philippine Airlines to supervise the preparation of native Filipino dishes. He was later on interviewed by SBS Radio Director Ronald Manila.
Sydney-based Filipino master chef Neria Soliman at one time referred to me as a gourmet. I couldn’t accept the accolade but agreed to the term ‘connoisseur of fine dishes’ such as the ones offered at Shangri-La Sydney.
For those interested, the buffet of fine Filipino food is still available at the hotel until the 19th of October 2014. Book your reservations now by visiting their website at <www.shangri-la.com> or by dialling (612) 9250 6000.