Makati Shangri-La opens doors to VIP dining experiences

The hotel’s top four chefs have been tapped to provide its top clientele with personalized dining experiences

by Mio Borromeo, photo by Mags Ocampo

The hotel’s top four chefs have been tapped to provide its top clientele with personalized dining experiences

ROGUE feed dinner

The Makati Shangri-La recently held a private dinner affair for VIP clients and local media personalities to showcase the skills of the four master chefs who represent the very best of the hotel’s culinary stylings. The event, called the Eight Hands Dinner, was meant to be a one-of-a-kind experience to show gratitude to its select guests, but now the hotel is offering similar personalized services to interested patrons as well.

The four chefs—Executive Japanese Chef Wataru Hikawa, Chinese Sous Chef Lam Ling Kui, Executive Sous Chef Gilles Galli, and Executive Pastry Chef Romain Renard—were carefully picked for their experience and distinct style. Chef Hikawa was hailed as the ‘Best Japanese Chef in Asia outside of Japan’ while working at a top restaurant in Singapore. Chef Lam Ling Kui has worked at several premium restaurants over the year, honing his capacity for authentic Cantonese cuisine. Chef Galli is a member of one of Southern France’s most prestigious culinary associations, the Disciplies d’ Auguste Escoffier, and has been in the rosters of multiple Michelin-starred restaurants. Chef Renard, also having come from the rosters of multiple Michelin-starred restaurants in New York, Paris, London, and Dubai, is a member of the exclusive culinary associations Les Toques Blanches and Chaine Des Rotisseurs.

The four chefs can be booked to provide a set menu after the original Eight Hands event. However, clients may also opt to customize the menu, depending on their preferences and requirements. Dinners can accommodate up to twelve persons. For inquiries and booking, interested parties can get in touch with the Makati Shangri-La’s Restaurant Reservations (telephone: 813-8888; email: