Guests are invited to feast their senses on a delightful medley of enticing, exotic flavours, with delectable delights such as Bohol-farmed Prawns & Cebuano Mangoes with Kataifi Noodles, Double-boiled Abalone, Dried Scallop in Coconut Shell, Red Lapu-Lapu Grouper Fillet with daubs of Gold Broth and Smoky A5 Wagyu Cube Roll in Merlot Black Pepper Sauce.
Soup–Double-boiled Abalone and Dried Scallop served in a Coconut Shell
Main Course 3–Smoky A5 Wagyu Cube Roll in Merlot Black Pepper Sauce
Dessert – Mango Passion Fruit, Strawberry Pearls, Peach Gum and Matcha Crumbs
Exclusively available only at Tea of Spring, Shangri-La Mactan, Cebu’s contemporary Chinese restaurant until 13 August 2023.
Making of Daydreamer Cocktail
For bookings and reservations, contact (032)2310288 or email fbreservations@shangri-la.com.
]]>A new brand film by a GRAMMY® award-winning director together with specially designed drinks and menus will usher in a campaign to help guests discover their own Shangri-La.
Shangri-La today launched its new “Find Your Shangri-La” global campaign, created to help guests find their personal moments of joy at the luxury hotel chain renowned for its delivery of Asian hospitality.
The initial part of the campaign is centred around a whimsical brand film that celebrates Shangri-La’s commitment to providing guests with unforgettable experiences, showcased through unexpected moments of personalised and authentic service. “At Shangri-La, we understand that each guest has a unique version of what it means to “Find Your Shangri-La”, says Shangri-La Chairman Hui Kuok. “We have a rich legacy of more than 50 years in delighting customers and wanted to take this opportunity to highlight something that has always been part of us — bringing joyful moments to the people we host.
“The new brand film captures the unique way in which we delight our guests with special moments and treats through our warm, authentic hospitality. We are excited to debut our campaign with this film, alongside an array of immersive experiences that elevate our brand experience.”
The film was developed in partnership with GRAMMY® award-winning director Dave Meyers. To illustrate how guests can find their own Shangri-La, he brought to life fanciful characters that represent different guest personas and chronicled how they found their happiness in various Shangri-La properties, showcasing the delightful, personalised hospitality experiences offered at each hotel.
“Shangri-La is more than a physical place”, said Meyers. “It is a state of mind – a magical world that you can get lost in. Making this film has been a wonderful and inspiring experience for me to explore what ‘Shangri-La’ means to modern travellers”.
“Find Your Shangri-La” themed experiences at 13 hotels globally
For guests with epicurean tastes, Shangri-La has curated exclusive “Find Your Shangri-La” menus, inspired by Chinese and regional Asian cuisines and interpreted through the hotels’ local culinary cultures. While each menu is unique to the hotel, all menus celebrate unexpected flavours and presentations that offer diners the chance to experience a moment of joy. The menus will be available from today until 13 August 2023.
The Peony’s Shangri-La – The film invites the audience to follow the journey of the protagonist, a beautiful peony flower, seeking their own personal paradise. Symbolising Shangri-La’s Asian roots, the peony is guided by a bellhop through the properties, where it glimpses four fantasy characters representing the brand’s core offerings: culinary excellence (hummingbird), special occasions (wedding dress), wellness (penguins), and family (toy train).
Weddings are a special occasion for the bride and groom, and their loved ones, for many reasons. Shangri-La’s wizards of magical weddings are always ready to infuse that special touch into this age-old ritual so that besotted lovers can find their romantic Shangri-La – realising their perfect, spellbinding dress and the dreamy location. Complete with meticulous details crafted by hand, the beautiful wedding gown is a unique designer piece loaned by acclaimed Chinese couturier, Guo Pei.
The Hummingbird’s Shangri-La — The hummingbird flits around, spoilt for choice with all the beautiful flowers he’s being offered. This delicate bird represents the multitude of decadent gastronomic experiences that Shangri-La’s talented and dedicated chefs craft at our hotels across the world. It also captures how Shangri-La’s culinary offerings exemplify the brand’s approach to heartfelt Asian hospitality and cater to the tastes of each individual guest.
Shangri-La has also created a collection of imaginative cocktails and mocktails inspired by the “Find Your Shangri-La” campaign theme. Available from today through 31 December 2023, the three #FindYourShangriLa cocktails include the Daydreamer, Taste of Eden, and the Sky is the Limit. Guests can enjoy these cocktails while being serenaded by the brand film’s theme song, “Over the Rainbow”. Members of Shangri-La Circle, the brand’s contemporary travel and lifestyle platform, can also enjoy a complimentary #FindYourShangriLa cocktail on Members’ Day, on the sixth of each month.
The train represents the curiosity and forward motion of a child who is excited to explore this environment. And in this scene, the train is going towards its own adventure in a wonderful play space. Shangri-La took inspiration from buds by Shangri-La, an immersive curated play space located in Shangri-La Singapore, when creating this playground. Shangri-La is a joyful place for all families because everyone is treated as if they were part of the Shangri-La family. This is a family where everyone looks out for each other. Where the doors are welcoming to children and adults alike.
The penguins enjoying a dip in the icy pool represent each guest’s unique and personal vision of wellness. Shangri-La understands that wellness is the pursuit of holistic health and wellbeing defined by individual choices and lifestyles. Shangri-La prides itself on creating peaceful sanctuaries where guests can unwind and enter a tranquil state of mind.
The “Find your Shangri-La” menus and special drinks are available at selected Shangri-La hotels in France, China, Thailand, the Philippines, the United Kingdom and Singapore.
A Gastronomic Utopia for the Discerning Palate at Shangri-La Mactan, Cebu
A dreamy, indulgent gastronomic heaven awaits in Mactan, Cebu. For the discerning gourmand, our Master Chefs have curated a series of new Whimsical Menus, featuring exquisite culinary creations that shines the spotlight on the freshest locally sourced and sustainable staple ingredients.
Red Lapu-Lapu Grouper Fillet
Guests are invited to feast their senses on a delightful medley of enticing, exotic flavours, with delectable delights such as Bohol-farmed Prawns & Cebuano Mangoes with Kataifi Noodles, Double-boiled Abalone, Dried Scallop in Coconut Shell, Red Lapu-Lapu Grouper Filler with daubs of Gold Broth and Smoky A5 Wagyu Cube Roll in Merlot Black Pepper Sauce.
Double boiled Abalone
Exclusively available only at Tea of Spring, Shangri-La Mactan’s contemporary Chinese restaurant from today until 13 August 2023.
In the months ahead, Shangri-La looks forward to offering more memorable experiences and heartfelt hospitality. These are expected to delight leisure, family and business travellers alike. Stay tuned for updates!
On the day of love, during the second week of February, your lifestyle jotter went off to Mactan island to avoid the city traffic of lovers dining, wining, and yes, loving. Instead of celebrating the night sweetly with a romantic partner, my friends and I enjoyed a divine tasting home-cooked Chinese dinner prepared by Lili, the Beijing-based sister of Nelly.
Nelly Egle, the wife of Rene Egle, the General Manager of Shangri-La’s Mactan Resort and Spa, has been residing in these islands for barely two years but she’s already made a lot of local friends. She hosted a casual dinner for of eight and, since I was already billeted at the Shang that day, I attended. Needless to say, we had so much fun. Heading back to the hotel after dinner was a precious experience.
I woke up the next day refreshed, rejuvenated and reveling in the uninterrupted panorama of the sparkling azure seas and clear blue skies. I thought I was at Conway’s Lost Horizon lamasery but then I realized that I was at a much better place: Panorama Suite Room 7001, a luxurious one-bedroom suite with a private balcony, separate parlor and dining area, just an hour away from the heart of Cebu City.
It took great effort to peel myself self off from the soft bed with its 300 thread-count linen and plush pillows. However, I remembered my itinerary for the day, which included viewing the resort collection of my friend Miranda Konstantinidou at one of the hotel’s boutiques. Thus I divested myself of the cotton Yukata, took a luxurious bath, and headed up to the eighth floor for a light and quiet breakfast.
Access to Ocean Club Lounge, with its all-day beverages and refreshments, evening cocktails and canapés, is an added value to the Shangri-La Staycation. Other notable conveniences include a choice between breakfast buffet at Tides (where everyone else goes) or the less busy, more scenic Acqua contemporary Italian restaurant, exclusive access to the Ocean Wing pool, and complimentary access to the Water Pavilion of CHI spa. For a complete list of exclusive amenities at the Panorama Suite here’s the link: www.shangri-la.com/cebu/
A visit to Shangri-La is always memorable and enjoyable. More than being an experience, it is being in a state of utmost relaxation and luxury. I realized this in the luxury of its amenities, of being surrounded by the best staff and of owning my time. Wouldn’t you yourself want to experience that state of Shangri-la soon?
The Spring of Friendship
Lunch with the ladies turns both elegant and gastronomically exciting when the ladies are Margie Lhuillier and Nelly Egle and the vegetarian fare is prepared by Chef Boon Bun Hoe of The Tea of Spring at Shangri-La’s Mactan Resort and Spa .
Margie, with her endearing kindness and sense of humor, is one of the country’s well-dressed women. Nelly is an accomplished artist, my muse and good friend. She is stunningly beautiful in a white column dress with my calligraphy of mind/heart silkscreened near the hem. For his part, award-winning Chef Boon Bun Hoe brings culinary expertise, which ensures the authenticity and quality required of the Cantonese restaurant, Tea of Spring. Inspired by the beautiful flavors of Chinese tea, he creates dishes that are both healthy and pleasing to the palate.
“The Tea of Spring cuisine reflects the rich culinary heritage of China,” he says.
]]>Patti Javier, the resort’s Communications Manager, warmly greeted me at the lobby. I had been communicating with her for six months prior to that visit. Just as charming and accommodating in person as she was on the phone, she showed me to my room and generously offered to be called if anything was needed. Such friendliness and hospitality was familiar; an important aspect of Shangri-La’s care system that I consistently experienced in all their properties.
My room looked out to lush, verdant gardens and the indigo sea. Staying for two nights and, already, I was liking certain details such as the distinctively Maranao Okir motif carving framed on the wall, the opulently organic abaca woven rug on the floor, the eco-friendly reusable glass water bottle with pure linen serviettes on the table and the outdoor daybed where I visualized myself doing further readings on the relevance of CHADOU tea ceremony and the practice of Zen.
cozy bedroom
I unpacked all my white cotton pique resort clothes and ebony wood accessories, threw my sunscreens lotion, trunks and goggles into my floatable bag, then immediately headed towards the sea. I passed through Vintana restaurant with its irresistible buffet layout of international cuisine but given the shifty sun, I decided to take late lunch at Cielo beside the pool and outdoor arena instead.
Pleasant was the unhurried walk through lush gardens with monochrome corral stone paths and water- spouting fish fountains underneath overcast mid-day skies. I settled in a cabana that looked out to Puka Shell beach at the end of the lap pool. Despite the Habagat wind and occasional drizzle, I noticed some couples enjoying the ocean. Not having energy to wage war with the waves nor take ten laps on the pool, this vegetarian carbo-loaded with pizza and choco-banana shake al fresco. Then, lying on a chaise, I proceeded to read The Essence of Chan by Venerable Master Hsing Yun.
Puka Shell Beach
The sound of waves crashing on the shore woke me from a fifteen-minute siesta. I stretched my limbs and started to swim. Ten laps after, I was breathing deeply and waded towards the shallow end of the pool. Oxygenated by the exercise, and with a crisp mind refreshed by the water, I noticed how the long tropical leaves around me were seemingly dancing in the golden sunlight.
Was it the wind that was in motion or the leaves? These movements were external manifestations, I closed my eyes for a second and internally recognized that it was my mind that was moving considering that all phenomena exists in a transient and fragmented manner. According to Master Hsin Yung, differentiations arise in our minds because of the stirring of our thoughts. When our minds are tranquil, objects are not capable of making distinctions on their own.
tropical garden in Shangri-la’s Boracay Resort and Spa
This Zen (Japanese word for Chang) experience gave me a glimpse into the state of realization wherein motion and motionless are in harmony and no longer differentiated. I have not yet eliminated all discrimination arising out of subjective, perceived differences but this simple observation in the warm waters of the pool provided the initial mindful moment of inner peace.
I headed for the fully equipped health club to practice yoga asanas and pranayama after the swim. There were instructors ready to assist hotel guests for a complete workout but I opted to head back to my room to prepare for my therapy at the Chi spa.
Welcoming room of the Chi Spa
The word “Palina” of Chi Spa’s signature Palina Therapy came from the Visayan dialect, meaning, “to calm and cleanse the spirit.” It was a three-part treatment that employed different Filipino healing traditions and two expertly trained therapists who synchronized their hand movements through out the massage.
It started with a “Pa-usok” cleansing ritual using locally made incense and a bamboo rainmaker that helped infuse healing energy into the room. Detoxification followed with a coconut scrub-wrap and herbal bath.
Going through the warm coconut scrub was another moment of inner peace for me. Thoughts such as these filled my head: Who was being scrubbed was it my body or I? Isn’t the body that’s relaxing and enjoying the treatment not me? Is the mind that’s thinking about the body me, so on and so forth.
Immersed in the herbal bath at the Jacuzzi outside the room, I understood later that the conditions for healing and rejuvenation were always present at Chi Spa. More importantly, while savoring tropical fresh fruits from the region and mindfully sipping ginger-lemongrass tea, I was reminded that there is no fixed self or a constant “I” because everything in existence changes every fraction of a second.
The highlight of the 2-hours-fifteen-minute therapy was the ultimate renewal phase whereby two therapists employed a fourhanded massage in unison. The massage strokes mimicked the rhythmic movement of ocean waters rolling into shore. Rejuvenation was methodically achieved through a combination of acupressure, joint mobilization, stretching, and meridian work. This unique therapeutic performance by two therapists was doubly relaxing; I fell into deep sleep.
Next day I lingered through breakfast at Vintana, did my usual laps, siesta, body workout, yoga asanas, pranayama and further readings. At dusk, I prepared to meet Patti who invited me to a delightful dinner at Rima, the resort’s charming hillside restaurant.
Rima redefined elegant dining in Boracay. According to Patti, it was the first on the island to serve Northern Italian cuisine. I tried the vegetarian specialties prepared by Chef Marco Ghezzi and congratulated him for the subtlety of his exquisite dishes. Chatting with Patti was amusing; the view of the tropical nightscape from the warmly lit restaurant was fantastic.
Have you seen a silvery mist during a boat ride or green leaves dancing in the golden sunlight? Those are the colors of Zen. Have you felt the comforting roughness of an abaca rug or the rhythmic effleurage of four hands on your back? Those are the feeling of Zen. Have you savored the rejuvenating freshness of ginger-lemongrass tea or the pungency of truffles in pasta prepared by a talented chef? Those are the taste of Zen.
A state of mind that cannot be described with words and can only be experienced by those who have attained it, Zen is the fiber of both existence and non-existence. With his recent visit to Boracay, this writer has gone through the most significant stage of Zen: its personal experience at Shangri-La’s Boracay Resort and Spa.
tranquil waters of Shangri-la Boracay’s Resort and Spa
A RHYME OF ITALIAN FLAVORS
RIMA is the award-winning Italian restaurant of Shangri-La’s Boracay Resort and Spa. Italian Chef Marco Ghezzi pays homage to authentic Italian cooking with the recent launch of RIMA’s new á la carte menu.
Chef Marco Ghezzi
“We changed the entire menu, from starters to desserts. The former modern Italian fine dining menu was creatively inspired but we realized that many diners on a holiday in Boracay are searching for novelty and authenticity. And that is what we offer now,” Chef Marco who has more than 18 years of culinary experience said.
Perched on a tree house. Its charming location provides a relaxed atmosphere where guests enjoy full view of the harmonious landscape and the refreshing ocean. Its rustic elegant interiors coupled with ambient lighting and soothing dinnertime music creates a romantic mood that inspires intimacy. The restaurant is an ideal spot for couples on a date or families looking for homey Italian fare during their stay on the island.
Costata di Manzo con salsa al gorgonzola con scalogno al brasato
Rima’s menu reflects a wide range of regional Italian cuisines, though predominantly inspired by dishes from Lombardy and Tuscany where Chef Marco gained much of his culinary experience. Reliving his fond memories of traditional Milanese fare inspired him to introduce dishes, such as Risotto Classico alla Milanese (classic Milanese risotto), Minestrone Tradizionale Lombardo and Carpaccio di Manzo (raw thinly sliced beef with freshly shaved parmesan cheese, Truffle oil and crisp arugula leaves).
Trofie con Vongole, Funghi Porcini e Pomodorini