MAKATI Shangri-La, Manila continues to delight well-traveled gourmands with authentic culinary offerings. In commemoration of Swiss National Day, the hotel recently held Swiss Made, a celebration of Switzerland’s food, craftsmanship and tradition.

Red was the premier venue in showcasing the country’s elegant cuisine, with guest chefs Chef Oskar Marti, master chef from Munchenbuchsee with a rating of 17 Gault-Millau points, together with his restaurant’s executive chef, Chef Michael Ramseier, and chocolatier Chef Michael Emmenegger.

For a truly Swiss Made affair, guests, ranging from distinguished media personalities and Breguet watch enthusiasts were treated to an evening of fascinating watch making and elegant dining at Red.

Makati Shangri-La’s area manager and general manager Reto Klasuer, a Swiss himself, opens the night.

“We are happy to be given this opportunity to bring the tradition of Switzerland to Manila,” he said.

Counselor and Deputy Head of Mission for the Swiss Embassy, Mr. Juerg Casserini, added valuable insight to the authentic Swiss event.

Over a delightful selection of Swiss cocktails and sparkling wine, Breguet’s certified watch master James Cooke then began to share his knowledge on the remarkable age-old art of the craftsmanship of watch making, as it has been passed on through generations.

On the exquisitely laid out dinner table, Chef Oskar Marti’s luscious creations and extraordinary food philosophy took center stage. Known for using unconventional yet natural ingredients in his dishes, Chef Oskar Marti promotes balance and harmony in his cuisine.

The Aspik-terrine from poached Entlebucher veal shank with tuna mousse, radish-herbs salad and lime blossom-balsamic dressing (Aspik aus geschmorter Entlebucher Kalbshaxe mit Thunfischmousse, Radieschen-KrŠutersalat an Lindenblzten-Balsamicodressing) was beautifully paired with 2009 Fechy Bonne Cote, Chasselas.

The lightness of the white wine perfectly complemented the appetizer, and the amazing match of flavors was continued on to the creamy Swiss Alps Hay Soup with poached sweetbread and air dry beef (Bergheusuppe mit Kalbsmilkennzsschen und Bzndnerfleisch). The soup had a bit of alcohol in it and model marina benipayo noticed it. The roasted veal fillet with basil in a puff pastry ring with summer vegetables, eggplant caviar and peperonata (Sautiertes Kalbsfilet mit Basilikum, BlŠtterteigring mit Sommer Gemzese, Auberginenkaviar und Peperonata) was paired with 2006 Merlot del Tecino, Tessin.

To end the delightful Swiss Made evening prepared by lovely chefs, Oski’s Garden Seet Peas Mint Mousse served with raspberries, raspberry coulis and almond tuille (Oskis Gartenerbsenmousse mit Minze serviet mit Himbeeren, Himbeercoulis, Mintztrzffel auf einem Mandeltuiles) capped another memorable dining experience at Makati Shangri-La.

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