A new culinary expertise was recently on show at the launch of the Eight Hands Dinner, an original concept that introduced an exclusive, one-of-a-kind dining experience. In a stylish kitchen setting, we were involved in a mysterious gastronomic affair that stimulated all the senses from start to finish.
Over the course of dinner, Alain Borgers, area manager of Philippine Shangri-La properties and general manager of Makati Shangri-La, explained that the team created Eight Hands for its top clientele and valued partners to give back through this unique experience.
Referring to the “eight hands” of the hotel’s four culinary rock stars, a discerning menu of authentic cuisines was created from the countries of their origin.
Each dish is prepared by the collaborative efforts of Japanese executive chef Wataru Hikawa, Chinese sous chef Lam Ling Kui, executive sous chef Gilles Galli and executive pastry chef Romain Renard.
Hailed as the best Japanese chef in Asia outside Japan during his work in a top Japanese restaurant in Singapore, Hikawa takes pride in his fine kaiseki creations. Each ingredient takes inspiration from the sea, river, mountain and field.
Chinese chef Lam honed his expertise in authentic Cantonese cuisine by working at several top restaurants in the country through the years.
French cuisine is represented by chef Galli, who created a perfectly cooked duck. He is a member of the Disciples d’ Auguste Escoffier, one of the most prestigious culinary associations in Southern France.
Also from France, pastry chef Renard is a member of numerous exclusive associations of culinary experts, such as the Les Toques Blanches and Chaine Des Rotisseurs.
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