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Micah Shi’s The Grand Hausse combines a fashion house, café, and bar, designed for healing and inspiration. Infused with intentionality, its unique cocktails and dishes aim for self-discovery. Shi’s journey transformed from furniture to fashion, emphasizing energy healing and meaningful experiences. The venue invites celebration and connection through every aspect.
Sabai, a new Thai restaurant at Shangri-La The Fort, deliberately excludes Pad Thai to focus on authentic regional flavors. Led by Chef Tob from Southern Thailand, the menu showcases ingredients from Thailand and features standout dishes like Pad Prik Kluea and Mango Sticky. The ambiance combines modern and Thai elements, emphasizing casual elegance.
Chef Roanne Gines, the first woman head chef at SotoGrande Hotel Baguio, confidently leads the kitchen at 29. After six months, she revamped the menu with a Spanish-Cordilleran fusion, reflecting local culture. Her innovative dishes aim to leave a memorable impression, focusing on creativity and teamwork while reshaping kitchen culture.
