It’s been a while since I raved about a restaurant and it’s never too late to get back on that horse. Last Friday wasn’t my first time at the Shangri-la in BGC nor was it my first time in its Peruvian restaurant Samba. However, it was still every bit as wonderful as the first time I went. And that’s something about a restaurant that gets people to keep coming back – consistency.
It was October 1st and Samba was reopening after a bit of rest during the latest restrictions. Finally, we can dine in restaurants again. I sat with my friend Debbie at the al fresco section, a few feet away from the hotels (gorgeous) pool. The weather was mild with a bit of wind and just a sprinkle of humidity in the air. I didn’t even get to use my humungous abanico which now goes wherever I do. It was absolutely perfect for a night out.
Dinner at Samba
As someone who hasn’t been to Peru, I can honestly say as early as now that I would prolly enjoy a visit. I consume so much of their food whenever the opportunity presents itself. I’m a big fan of ceviche – seafood ‘cooked’ in lime juice. I can wipe out plates of it on my own. There’s just something about seafood that’s so light and easy on the tummy, filling you up slowly and allowing you to be free of any sort of guilt for having a lot.
General Manager John Rice dropped by our table for a quick hello and was followed by the restaurant’s Head Chef, Carlo Huerta Echegaray. The vibe at Samba is definitely chill and friendly. It’s evident with the people who work there who treat guests and diners like friends. Chef Carlo even remembered me from my previous visit. No, he wasn’t just saying it too. He knew the table where I sat and knew how many ladies I was with.
We gave Chef Carlo the freedom to select what we should be trying off his menu for that evening, telling us that we’re actually a mix of new dishes and Samba staples.
Start the evening with Samba’s drinks
Latin America’s cocktail culture is something we all have an inkling of. Anyone who loves a good drink is most definitely familiar with one of Peru’s greatest exports – the Pisco Sour. While the ingredient list of this cocktail makes it look deceivingly easy, I find that not everyone can make it well. I’m glad to report that Samba’s version is so good, it should come with a warning about how addictive it can be.
Using homemade pandan syrup, it also comes with a bit of an Asian/Filipino twist. It’s a fresher version of the classic cocktail without losing its familiarity.
Another great option is the Samba Caipirinha. A popular cocktail in Brazil, uses cachaça, a liquor made out of fermented sugarcane juice. Samba adds some maracuja and basil to the basics of this cocktail and it truly sounds like paradise in a cup.
Drinks are carted over next to your table and can be made in front of you. I love how that simply adds to a great dining experience and yes – even for that IG story.
Piqueo Tres Ceviches
You can’t dine at Samba without having ceviche. It’s just blasphemy to ignore it from the menu. You get a number of choices and the smartest way to go about it is by ordering the Piqueo Tres Ceviches. It’s a sampler featuring three ceviches, taking the guesswork out of which ones to order (especially if you’re a Gemini who gets overwhelmed with choices).
You get (1) scallops, shrimp ceviche, ají amarillo cream (2) mixed seafood with classic leche de tigre, and (3) Grouper ceviche in rocoto leche de tigre.
Arroz con Mariscos
We Asians love to say ‘Rice is Life’ but Samba’s Arroz con Mariscos is THE good life. This Peruvian seafood rice dish has everything one could want: Calamari, octopus, shrimps, scallops, white wine, paprika creole seasoning, parmesan cheese, and coral butter. Seafood, rice, and cheese. Could it be any better?
Yes, yes it can.
Chef Carlo was kind enough to share a pro tip with us. “Add some of your ceviche on top of your rice,” he said with a smile. My anxiety often stops me from being adventurous enough to mix one dish with another. What if I ruin it? What if the flavors clash and make each one indiscernible? But when it’s advised by the chef, you just know things are only bound to get better.
The Arroz con Mariscos was already great on its own. With the ceviche on top? It was divine.
Ostras de Samba
One of the newer things on the menu is the Ostras de Samba. Sure, it’s not for everyone but for people who really do have a hankering for the fresh, briny goodness that oysters offer, this one is a really great choice. Slightly torched with generous shavings of parmesan on top, it’s even a good way to get into oysters if you’re someone who’s a bit wary of raw food.
I truly love the saltiness and the cheese cutting through it with a creamy bite. They’re so fresh, you can practically taste the sea. If you can’t fly to the beach right now because of this pandemic, this is the next best thing.
Anticucho de Pulpo & Anticucho de Corazon
“This is street food in Peru,” shared Chef Carlo. “You can eat them off carts on the street.” You get all the amazing flavors and exotic spices in a plated, fancier version in Samba. They also come with sauces – cheese, peanut, and a type of salsa.
These two types of Anticuchos are pulpo (octopus) and beef heart. I’m a big fan of pulpo so there’s no surprise in me wolfing it down but the heart was quite a revelation. Most Filipinos like me are used to a gummier texture of the heart. This one, however, is one of the most tender pieces of meat I have ever tried.
Chef Carlo says the secret lies in knowing the layers of the heart. He removes two of its layers getting to the lean and succulent part. And that’s what you’ll get from the dish. Both are tasty enough on their own but the sauces add an extra layer of flavors. Don’t hesitate to go for a dip.
Torta de Chocolate
It was quite the task to make room for some dessert but it was a task I was more than willing to make adjustments for. During my first visit, I was able to try the Tres Leches (sponge cake soaked in three types of milk) and the Picarones (pumpkin donuts). Both were great ways to end a meal but this time around, we went for the Torta de Chocolate.
You get a rich Peruvian chocolate cake covered in fudge. It wasn’t too sweet but it could still be cloying because of the richness. What counters that is the purple corn ice cream that’s served with the cake. Eating them together gives you a warm and cold combo and a mix of sweet & slightly salty that’s easy on the palate – especially for Filipinos.
I’m pretty sure this won’t be the last time I make my way to the Shangri-La at The Fort. It’s only been a few days and I already want to go back to Samba. Again. Guess I’ll just bump into you guys there with a pisco sour in one hand. 😉
