Shangri-La is a fictional place described in the 1933 James Hilton’s novel Lost Horizon. Hilton describes it as a mystical, harmonious valley. And this is the philosophy behind the hotel corporation Shangri-La. They reverted the synonymous of “earthly paradise” into the concept of high-end hospitality since 1971 with the first deluxe hotel built in Singapore.
Shangri-La Singapore is a luxurious sanctuary in the heart of the city. Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, it features 792 luxurious guest-rooms and suites across three distinct wings, providing a vibrant and diverse social scene and unparalleled culinary experiences.
I don’t think it’s a coincidence that today, exactly from this hotel, is starting a silent but powerful revolution that will soon change the world of hospitality.
Thanks to the fresh and educated energy of a young chef, Damian Piedrahita, Shangri-La Singapore is within the first hospitality brands to invest effectively and deeply into plant-based.
Considered from many hoteliers just as a ‘bother’, the whole management and ownership of Shangri-La have, instead, decided to invest in vegan relying on their recent kitchen staff acquire Chef Damian Piedrahita. Born in Uruguay with an important Italian influence he is bringing all his experience, competence and vision into this big picture. He says: ”My vision of gastronomy is to promote a cuisine free from exploitation, using fresh and quality food. For this reason, we research and develop recipes with organic and seasonal raw materials, respecting the quality and history of each product, to transform them into creative dishes with their own identity, making an authentic sustainable plant-based gastronomic culture.”
They are not riding a trend but they are adding an important value to their company. Time, money, energy. They had no problems in investing in this exciting project. It all started few months ago and from few options on the menu they can now offer one of the widest range of vegan options in the world.
What make it so special is that all these options are the result of a serious and creative research. The goal here is not just to put a flag and say ‘ok we have options’ but to give a strong message of how a hotel can offer natural ingredients cooked in a genuine, creative and sensational way.
Featuring 11 restaurants and bars, the Shangri-La Hotel Singapore offers one of the widest selections of culinary experiences among local hotels including now a fashionable and innovative vegan cuisine.
Not to be missed: Banana Blossoms “Fish and Chips”
At their Origin Grill and Bar, awarded as one of the top 20 restaurants 2018/19 at the T Dining Awards, they are serving a carousel of amazing vegan splendors. The à la carte menu has now plant-based options, duly signaled by a plant-based icon. Dishes curated from scratch using quality plant-based, wholefood ingredients.
Also at The Line, with the 16 show kitchens, there are plant based items. The breakfast has now a beatufitul corner rich in gluten-free and vegan options.
The high-end hospitality in Singapore has an innovator and its name is Shangri-La.