Makati Shangri-La, Manila introduces Persian Delights every Monday evening at Circles Event Café, featuring the exotic cuisine of Middle Eastern Asia. Discover this ancient cuisine prepared by Executive Sous Chef Hamed Ghayedi, who brings the flavors of Persia every Monday evening at Circles Event Café. A native of Iran, Chef Hamed brings with him over ten years of extensive culinary experience in Middle Eastern cuisine as he has also worked for luxury hotels and resorts in the Middle East, including Shangri-La’s Barr Al Jissah Resort and Spa.
An exclusive celebration was held to commemorate the launch of Persian Delights with an evening of gastronomic Persian spread prepared by Chef Hamed, and a special performance by the Goddesses of Belly Dance led by Jill Ngo. Guests were invited to sample an array of authentic Persian dishes, flavored in a mix of spices influenced by South Asian cuisine.
Chef Hamed indulged the guests with his creations of kibbeh (rice and chopped meat) with tahine sauce, kashk-e bademjan (Persian eggplant spread), and cheese sambousek (meat pie) for the appetizer.
He then prepared ash-e gousht for the soup, followed by salad options of hummus, moutabal (eggplant paste), tabouleh (vegetable salad), fattoush (bread salad) and Arabic bread.
The main course was filled with chicken shawarma, Lapu-Lapu Ghaliya Mahi (fish specialty), zereshk polo ba murg (rice with chicken and condiments), bamia bil laham (okra with lamb and spices), and a mix of grilled Persian fare such as kubideh (minced meat), jujeh (chicken), lamb chops and shrimps.
Guests also had a taste of traditional Arabic desserts with um ali (bread pudding), mahalabiya (milk custard), kunafa (pastry with cheese filling), and a platter of fresh fruits. Special Persian beverages were also prepared to refresh the palate with sharbat-e lemu (traditional Arabian drink) and yoghurt.
Other new dishes to look forward to in the Persian Delights buffet every Monday evening are the cold mezzeh or appetizers, Moroccan lamb soup, an extensive selection of kebab, falooda or a cold beverage popular in South Asia, and mixed baklava in the dessert station. Lamb is served at the live carving station with kebsa rice served with spices, and the Persian hot salsa, daghous sauce.
Apart from Persian Delights every Monday evening, guests may enjoy the rest of the week with Italian cuisine with Notte Italiana every Tuesday, local flavors with Filipino Fiesta every Wednesday, Indian cuisine with Spice Up, India! every Thursday, the ocean’s finest at Seafood Market every Friday, steaks and other barbecued favorites with Off the Grill every Saturday, and a hearty breakfast to start the day with Sunday Brunch.
For inquiries and reservations, call the Restaurant Reservations and Information Centre at 840 0884 or e-mail rric.slm@shangri-la.com.
PRESS CONTACT:
Erica A. Sotto
Director of Communications
Makati Shangri-La, Manila
Tel: (632) 813 8888 ext. 7022
Fax: (632) 814 2534
E-mail: erica.sotto@shangri-la.com
Website: www.shangri-la.com
For digitized pictures of the group’s hotels, please go to http://www.shangri‑la.com/imagelibrary.