Saturday, September 10, 2016

From The Table: Shangri-La's The Table by Golden Circle

Food is a total sensory experience, and the right mood and emotion attached to a dining experience is always an appealing proposition... 


Shangri-La takes your hotel dining experience to the next level with The Table by Golden Circle, the industry-leading food and beverage loyalty programme offering unmatched benefits to members who dine at Shangri-La properties both here and abroad. With more than just the functional benefit of discounts and points, Shangri-La's The Table by Golden Circle offers greater access to culinary experiences worth savouring. And that's what sets it apart from the usual loyalty programs...


A recent study indicated the need for loyalty programmes to adapt and become increasingly more experiential to stay relevant and meaningful, and The Table by Golden Circle responds to this growing trend with its continuous transformation of Golden Circle (for more on The Table by Golden Circle, see my post on my other food blog, Feeding Your Mood in Five Acts: The Table by Golden Circle). In one of the best concept-driven launches I've attended so far this year, Shangri-La presented a uniquely experiential preview of their culinary creations for The Table by Golden Circle's launch. Held at the new Shangri-La at The Fort, with its graceful and fluid forms serving as the perfect backdrop for the launch.


On-line presence for its novel loyalty programme is stunningly presented through its innovative mobile-friendly digital platform, http://www.golden-circle.com/thetable/, with dining options categorized under five unique and distinct moods, tagged as Refreshing, Elegant, ChillAdventurous and Upbeat. The site gives members access to special offers and features immersive stories and videos featuring the artisans behind the culinary creations. During the launch, each mood was presented in five separate acts of culinary mastery, recreating the essence of The Table by Golden Circle in a well-executed and choreographed event. Five sets of curated culinary creations, five moods, five acts...


For the evening's first act, elegant tasty bites were served, including the Basil Espuma Beetroot Cured Salmon Cubes with Wasabi Cream...


...and the Yellow Fin Tuna Tataki with White Tea Jelly and Micro Greens. Paired with a special handcrafted cocktail prepared by Shangri-La's award-winning mixologists, the Hugo Cocktail, the first act of the evening was impressive.


For the second act, guests moved to another part of the Grand Ballroom, set up with several live stations where chefs prepared their signature dishes, like the Sandwich of Foie Gras Terrine with Confit Apple and Candied Nuts. The tart confit apple replaces the bread in this unique sandwich creation, with its sweet and sharp notes tempering the richness of the foie gras for balanced flavors. Paired with the Maple Bacon Manhattan, Act 2 was another impressive presentation from The Table by Golden Circle.


For the third act, guests were moved to another portion of the Grand Ballroom where a massive and long formal table was set up. Along with the curated menu, each act evoked certain moods and themes to enhance the dining experience.


A rustic and Mediterranean-inspired Monk Fish Fillet in Cara Fata, Octopus, Chorizo, and Saffron Orzo with Pernod-infused White Wine Sauce was served for the third act. The delicate notes of the monk fish are perfectly capped by the bold flavors of the chorizo, capped by the creamy saffron orzo and white wine sauce. Perfect.


For the evening's fourth act, the top head chefs from all Shangri-La properties in the metro marched in lifting a long wooden board topped with savory grilled meats...


...and there's nothing more impressive than seeing all these culinary rock stars all in one place, for one memorable evening.


Laid out on the long wooden table were slow-cooked premium meats, including 48-Hour Smoked Prime US Beef Brisket, the Chapon de Bresse Braised in Champagne with Root Vegetables, the Black Angus Prime Rib marinated with Bourbon and Muscovado, and the Iberico Pork Pressa in Bomba Rice Crust, Chili, and Herbs draped in Rioja Sauce.


And finally, the culminating fifth act to cap the evening on a high and vibrant note. It was time for dessert...


The impressive spread of indulgent desserts were laid on a long table illuminated from below, with Chocolate Tulips filled with quick-frozen Nitro, Raspberry Mousse, Red Yellow & Green Colored Candy Floss Balls, Magnetic Floating and Spinning Chocolate Balls filled with Mousse and Crumbles, Lime Tartlet with crispy Meringue Crumble & Lime Chips, Chilled Pressed Fruits, and Dulce de Leche. The chefs then poured hot chocolate on one of the elaborate desserts, revealing yet another indulgent surprise...


...while a chocolate ball was smashed right on to the table exposing even more hidden gems. Dessert was a liberating experience, with everything on the table eagerly picked up by the guests.


Guests were also treated to a live ice cream making demo with nitrogen in one corner, or created their own ice customized ice cream bar with a variety of toppings. The flawless execution and sheer scale of the concept-driven launch is probably one of the most memorable events I've attended this year, capturing the essence of The Table by Golden Circle's culinary experience. Now it's your turn to experience hotel dining with that unique touch from Shangri-La's The Table by Golden Circle...

For more on Shangri-La's The Table by Golden Circle, visit their site at http://www.golden-circle.com/thetable/. You can also follow the hashtag #FromTheTable in social media for updates. 

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