A gastronomic synergy featuring the culinary artistry of Chefs Pablo Ramirez, Norihito Muranaka, and Nathan Griffin.
Makati Shangri-La’s chef de cuisine Pablo Ramirez and executive pastry chef Norihito “Nori” Muranaka collaborated with Shangri-La Mactan’s executive sous chef Nathan Griffin for Trio of Tastes, an extraordinary six-hands, eight-course dinner in Makati Shangri-La, Manila.
Makati Shangri-La’s chef de cuisine Pablo Ramirez and executive pastry chef Norihito “Nori” Muranaka
Known for his meticulous approach, Chef Pablo of Makati Shangri-La’s Sage Grill has led kitchens across luxury resorts in South America, the Middle East, and Asia. He collaborates with Chef Nori and Chef Nathan–Nori is renowned for creating exceptional desserts in Michelin-starred Regis et Jacques Macron in France, top establishments in Japan, Grand Lisboa Hotel Macau, and pioneering luxury collaborations in LXR London; Nathan is acclaimed for a culinary career that spans the UK, France, Australia, and Asia as he honed his craft under esteemed Michelin-starred chefs.
The first course by Pablo, Causa de Lima, featured sea urchin, ube root, and potato paille. It was fun to see a pop of purple from the ube underneath and in between the potato and sea urchin. Also by Pablo, the Camote Souffle was served next with Satsuma Gyu-Kgoshima carpaccio and avocado cream. The kamote sphere was perfectly light, crisp, and flaky, with sweet and salty flavors from the carpaccio and avocado cream. Putting the carpaccio inside the sphere after breaking it in half turns the dish into one little bite with a very light explosion of flavors and textures. The first two courses were paired with Durvillea Sauvignon Blanc 2022.
By Chef Pablo Ramirez: Causa de Lima – Sea urchin, ube root, and potato paille and Camote Souffle – Satsuma Gyu-Kgoshima carpaccio and avocado cream
Course three was by Nathan, the Bakla Crab with butter, Cebu mango and chili salsa, cucumber salad, and crab broth. The confluence of tastes began with the refreshing flavors from the sea with hints of sugar from the mango and peppery accents. The fourth course was also by Nathan, the Charcoal Tiger Grouper with Roasted macadamia puree, zucchini, clam chowder, confit fennel, and dill oil. The variety of textures and flavors from the savory clam chowder gave contrast to the roasted macadamia’s sweetness. Surprisingly, the best part of this course was the confit fennel which balanced out the richness of the fish. Both courses were paired with Los Vascos Rose 2022.
By Chef Nathan Griffin: Bakla Crab – Butter, mango and chili salsa, cucumber salad, and crab broth and Charcoal Tiger Grouper – Roasted macadamia puree, zucchini, clam chowder, confit fennel, and dill oil
A Granita with Shiso leaf and calamansi by Nori was served to cleanse the palate. Beyond being delicious and refreshing, it was so artfully presented that I almost hesitated to take a bite.
The sixth course by Pablo featured the House Dry-Aged 45 Days Black Onyx Flank with smoked pumpkin, textures of beetroot, and natural jus, creating a symphony of flavors that complemented each other perfectly. It was paired with Century Cellars Cabernet Sauvignon 2018.
By Chef Pablo Ramirez: House Dry-Aged 45 Days Black Onyx Flank – Smoked pumpkin, textures of beetroot, and natural jus
An elegant finale of Matcha Yuzu Mont Blanc featured a chestnut sponge, butter tuille, lemon meringue, as well as Petit Fours–hojicha, financier, and Yamazaki chocolate truffle.
Matcha Yuzu Mont Blanc – chestnut sponge, butter tuille, lemon meringue and Petit Fours – Hojicha, financier, and Yamazaki chocolate truffle
All created by Nori, a fitting and elegant finale for Trio of Tastes Six Hands Dinner at Makati Shangri-La, Manila.
Photos of Chefs Pablo Ramirez, Nori Muranaka, and Nathan Griffin courtesy of Makati Shangri-La, Manila. Food photos by the author.
