Hotel lounges can be daunting for most guests. The old-world charm, the lavish setting, the opulence of it all could make one feel pressured to dress and act—and eat!—accordingly.
I was pleasantly surprised to find myself enjoying a chic yet relaxed atmosphere when I was invited to try the new menu of High Street Lounge at the luxury hotel Shangri-La at the Fort. Don’t get me wrong—the lounge is as elegant as any Shangri-La lounge can be, with its floor-to-ceiling windows, plush sofas, and Petra Krausová chandelier with 5,000 handblown crystal plates of opaque amber.
But the staff was nothing but welcoming, and the dishes offered were familiar and comforting and affordable.
The new menu features all-day breakfast options, starting with the signature High Street Breakfast—a light and fluffy parmesan waffle with warm baked beans, sunny-side-up eggs, grilled tomato, and mushrooms, with a choice of savory such as the High Street Tapa, Smokehouse Tocino, Spiced Truffle Ham or Kesong Puti.
A lighter option would be the Avocado Toast made with focaccia slathered with rich avocado and topped with two poached eggs and nori crumble—an explosion of flavors without the high calorie count.
There is also the Smoothie Bowl, a colorful combination of mango puree, Greek yoghurt, granola, and assorted fruits; and the Super Grain Salad that has quinoa, barley, roasted pumpkin, and curried granola.
And what is a hotel lounge without sweet treats? Executive pastry chef Anthony Collar’s afternoon tea is definitely a highlight at High Street Lounge.
“We put a lot of thought into every piece that goes into our afternoon tea set, which has two variations: Eastern and Western,” Collar said, adding how they incorporated a selection of traditional Filipino merienda dishes into the menu.
In the evening, ease in with a signature cocktail or even an exquisite pre-dinner spirit on hand. The Negroni, one of the world’s most beloved aperitifs, takes center stage with five varieties: The Bagpiper, House Barrel Aged, Conte Camillo, Kingston Town, and Giardino Italiano.
If you still have space for a heavier fare, Shangri-La at the Fort’s Canton Road is now offering its revamped lineup of dishes.
According to Wang Wei Quing, executive chef of the modern Chinese restaurant, the menu philosophy is built on three of the major cuisines of China—Cantonese (Yue), Szechuan (Chuan), and Huaiyang.
“The signature dishes are a blend of the restaurant’s well-loved delights and newly presented flavors—a mix of the bold and spicy flavors of Szechuan, the sweetness of Huaiyang, and the classic balance of Cantonese cuisine. Our menu is carefully curated and handpicked to ensure we take into consideration what our diners wish to enjoy,” he said.
I’m at joyce.panares@gmail.com.
