HEAT transports guests on an exciting food tour with Talewind. Visiting gastronomes are in for a treat with each destination boasting authentic cuisine and flavourful stories.

Talewind takes off every Sunday and Monday night dinner joining the themed offerings of HEAT: Alab, an All-Filipino dinner special; The Deep South, a taste of rich soul food; and the signature CATCH featuring ocean treasures and seafood specialties.

Black Fungus in Chili Sauce

Transporting guest to 6 countries spanning 11 months this 2023, Talewind by HEAT takes our adventurous gastronomes on a journey to destinations rich in flavour and inspired stories of their wonderful culinary heritage. For the month of February and March, the cabin doors open to the colourful culinary landscape of China.

Rich in variety, Chinese cuisine is highly diverse with signature dishes and cooking specialties across regional locations. HEAT’s culinary ensemble presents tasty bites and memorable highlights including: a 25kg roasted lamb char siu, 2kg chili mud crab, whole fried lapu-lapu, giant spiny lobsters, big surprise siopao buns, and larger than life crispy roll made with pork floss. Adding colour to the landscape of international cuisine are featured fusion dishes: kung pao biryani, Hainanese chicken roll, seared peppered beef maki with Beijing sauce, char siu maki roll, and steamed seabass nigiri.

Peking Duck rolls

Bring your Talewind experience home and shop from our duty free food tour souvenir shop. Shangri-La Circle members may use their Shangri-La Circle points to purchase their chosen memento from our Talewind flavours.

Where will the Talewind take us in April? What will we taste next? Watch out for the exciting destinations and special prizes that await the adventurous gastronomes.

Available at Php2,700 net per person, Talewind is available on Sundays and Mondays from 6pm to 10pm. For reservations, call (63 2) 633 8888 local 8803 or e-mail restaurantrsvns.esl@shangri-la.com. Visit www.shangri-la.com/manila/edsashangrila or stay connected, @edsashangrila on Facebook and Instagram.