Culinary Shangri-La

Written last Dec. 8, 2010, before BusinessMirror's Christmas party. Hardly made it really...bagal ko kasi magsulat...but thank God everything went well ;)

True to its description in James Hilton’s novel Lost Horizon, where it was depicted as a utopia Buddhist priests have discovered to be the secret of prolonging life, Shangri-La Restaurant in Quezon City is that rare establishment that one rarely reads about in society pages but has been catering to Manila’s top personalities and in-the-know food enthusiasts for the past 28 years.

The Chinese restaurant had served a number of Philippine presidents from the time of Ferdinand Marcos and Corazon Aquino—whose hand-written orders have been preserved—up to Fidel Ramos, Joseph Estrada and President Benigno Aquino III.  It is also a favorite of celebrities, including broadcasters Ted Failon and Korina Sanchez, just to name a few.

Among the countless recognition that Shangri-La has received is a plaque of recognition that former Vice President Salvador Laurel presented to the restaurant when it hosted a dinner for the Laurel family. It has also been awarded by the Office of the Mayor as the cleanest and most hygienically safe restaurant facility in the city.

The restaurant even had the distinct honor of serving Pope John Paul II during his visit to Manila for the World Youth Day in 1995.

“We were one of the few who was able to serve the Pope,” boasts Emmanuel R. Garcia, Shangri-La Restaurant finance officer. “’Yung ginamit niya na utensils and the plate, we were actually able to preserve them.”

The restaurant started on December 5, 1982, as Carvajal Restaurant but its owner decided to close the restaurant. “That’s when Mr. Ramon A. Syhunliong, president and general manager of Shangri-La, got into the picture,” Garcia explains. “Being a businessman, he wanted a place with good food and ambiance where he could entertain his friends.”

After nearly 30 years, Shangri-La is undeniably one of the most successful restaurant ventures in the country today. At present, the restaurant could comfortably accommodate around 700 guests in its dining area, which is subdivided into three sections—all named after flowers. Peony, located in front, is devoted to walk-in guests and small groups, while Lily, at the back, and Plum, on the second floor, are for functions and reservations.

“That’s also one of our strengths; we are designed to serve a large number of guests. If you are 100 people, like wedding or baptismal, wala ka nang problem from the venue, utensils, decoration, pupuntahan mo na lang and no hassles. Our target market is definitely the big crowd, families and group of friends,” Garcia says.

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