Chaine des Rotisseurs hosts yearend gala

Rene Egle, the very likeable and goodlooking general manager of Shangri-La Mactan Resort and Spa, not only met the challenge of hosting the muchanticipated yearend gala dinner of the gourmet club, La Chaine des Rotisseurs, he delivered and then some.

An assortment of canapés concocted by chef de cuisine Alvin Lee and sous chef Christopher Solamillo were passed around as guests enjoyed chilled champagne and excellent wines. At 8 p.m. they were ushered into the grand ballroom and excitedly awaited the parade of delectable dishes prepared by the resort’s chefs, each one showcasing their masterpiece. The interesting five-course menu began with kinilaw exquisitely done by

Adolfo Lopez, executive sous chef from Sultan Kudarat. This was followed by Chinese Pumpkin Bisque with steamed scallop and Lapu lapu dumpling by Boon bun Hoe, Chinese chef from Kuala Lumpur, Malaysia.

For the third course, guests were delighted to savor a mouth-watering Philippine tuna loin “a la plancha” with Bouchot mussels, piperade, chorizo Iberico and green olive cream cooked by Daniel Quintero, executive sous chef from Malaga, Spain. The main course was slow-braised Australian Wagyu beef cheek in Hunter Valley Shiraz with grated Bohol cacao and organic carrot puree from the Shangri-La garden by Australian executive chef Frank Bohdan.

Desserts are always a great favorite and the guests were not disappointed by the Amaretto granite and jelly, coffee sauce and chocolate soil prepared by Andrea Burzio, chef de cuisine from Turin. To finish this wonderful feast, elements of metallic pralines by pastry chef Laurence Cuesta were served.

Shangri-La Mactan GM Rene Egle and director of communications Cassandra Cuevas, Beverly Dayanan of Contempo Holdings and ShangriLa’s Natalia Zotova

Michel Lhuillier, Bailli Delegue and his wife Amparito, Bailli of Cebu

Marissa Fernan, Teresin Mendezona and Elvira Luym

Federico Borromeo, Bailli of Manila, and his wife Josephine