Cowrie Cove specials

DINNER at the Captain’s Room in the Cowrie Cove of Shangri-La’s Mactan Resort and Spa was a

welcome and luxurious respite a week after a long haul travel from New York. Jet-lagged, I accepted Director of Communications Mildred Amon’s

invitation with excitement. This deluxe resort, after all, consistently garners prestigious awards, the latest of which is being number 14

in the Top 20 resorts in Asia in the Conde Nast Traveler Readers’ Choice Travel Awards. A new Food and Beverage Team greeted me as we made our way to the Captain’s Room—F & B Director Mirko Cattini and Assistant F & B Director Gert Beuchel and Executive Sous Chef Patrick Buttgereit.

Former Assistant Communications Manager Rica Rellon, who just assumed her new post as Restaurants Marketing Manager, together with Mildred, were my hosts. Rica revealed that her new position is full of challenges. While restaurants in hotels enjoy a captive market, the patronage of locals plays a significant role in any hospitality establishment. Marketing

its four dining outlets Tides, Tea of Spring, Acqua, Cowrie Cove as well as its lounges and bars will keep Rica’s hand full.

Cowrie Cove offers al fresco dining in a charming beachside location, giving diners a spectacular view of Mactan Bay. It has been rated by Philippine Tatler magazine as one of the best seaside restaurants. On our way to the Captain’s Room, I noticed that The Chill Out Bar

beside it is being renovated and the Fisherman’s Place is now fully air-conditioned. The Captain’s Room is smaller and designed for intimate dining. Executive Sous Chef Patrick Buttgereit, who is responsible for the new Cowrie Cove Menu and Specials, broke the formality with his youthful banter and humor, a trait that’s uncharacteristic of Germans. Only 26 years old, Chef Patrick hails from Hamburg, Germany, where he started his culinary apprenticeship at age 15 and worked in a Michelin-starred restaurant. His 10 years of culinary experience has brought him to Egypt and Barcelona, Spain. He gained most of his experience as Executive Sous Chef for the Emirates Flight Catering, the biggest in Dubai. He just fulfilled a dream when he joined Shangri-La group with Cebu as his first assignment.

Chef Patrick’s Specials reflect his passion for artistic presentation and draws creative inspiration from flavors and aroma. For starters, we had an impressive Smoked Salmon Parcels Stuffed with Crabmeat and Shrimp served with Cucumber-Ginger Salad and Wasabi Foam. Soup, Chef Patrick’s favorite, was Creamy Lobster Bisque with lemon, coriander and delicately flavored with spicy red chilis. I savored the richness and zing of the soup. The Fish entrée was Seared

Tuna marinated with Hoisin Sauce and Sesame served with Tempura Seaweed Vegetable Roll, quite a novelty using nori or seaweed sheet thinly coated with tempura batter and fried to a crisp. The main course was Herb-Crusted Australian Lamb Loin served with green beans a la cream, potato gratin and rosemary jus. Dessert was

delightfully exotic—Belgium Chocolate Chili Tart with Fried Vanilla Ice Cream. Chef Patrick’s fascination for spices made his creations special.