4/20/2023 0 Comments The samba porsche“This is street food in Peru,” shared Chef Carlo. Anticucho de Pulpo & Anticucho de Corazon If you can’t fly to the beach right now because of this pandemic, this is the next best thing. They’re so fresh, you can practically taste the sea. I truly love the saltiness and the cheese cutting through it with a creamy bite. Slightly torched with generous shavings of parmesan on top, it’s even a good way to get into oysters if you’re someone who’s a bit wary of raw food. Sure, it’s not for everyone but for people who really do have a hankering for the fresh, briny goodness that oysters offer, this one is a really great choice. One of the newer things on the menu is the Ostras de Samba. The Arroz con Mariscos was already great on its own. What if I ruin it? What if the flavors clash and make each one indiscernible? But when it’s advised by the chef, you just know things are only bound to get better. My anxiety often stops me from being adventurous enough to mix one dish with another. “Add some of your ceviche on top of your rice,” he said with a smile. Could it be any better?Ĭhef Carlo was kind enough to share a pro tip with us. This Peruvian seafood rice dish has everything one could want: Calamari, octopus, shrimps, scallops, white wine, paprika creole seasoning, parmesan cheese, and coral butter. We Asians love to say ‘Rice is Life’ but Samba’s Arroz con Mariscos is THE good life. You get (1) scallops, shrimp ceviche, ají amarillo cream (2) mixed seafood with classic leche de tigre, and (3) Grouper ceviche in rocoto leche de tigre. It’s a sampler featuring three ceviches, taking the guesswork out of which ones to order (especially if you’re a Gemini who gets overwhelmed with choices). You get a number of choices and the smartest way to go about it is by ordering the Piqueo Tres Ceviches. It’s just blasphemy to ignore it from the menu. You can’t dine at Samba without having ceviche. I love how that simply adds to a great dining experience and yes – even for that IG story. Samba adds some maracuja and basil to the basics of this cocktail and it truly sounds like paradise in a cup.ĭrinks are carted over next to your table and can be made in front of you. A popular cocktail in Brazil, uses cachaça, a liquor made out of fermented sugarcane juice. It’s a fresher version of the classic cocktail without losing its familiarity.Īnother great option is the Samba Caipirinha. Using homemade pandan syrup, it also comes with a bit of an Asian/Filipino twist. I’m glad to report that Samba’s version is so good, it should come with a warning about how addictive it can be. While the ingredient list of this cocktail makes it look deceivingly easy, I find that not everyone can make it well. Anyone who loves a good drink is most definitely familiar with one of Peru’s greatest exports – the Pisco Sour. Latin America’s cocktail culture is something we all have an inkling of. We gave Chef Carlo the freedom to select what we should be trying off his menu for that evening, telling us that we’re actually a mix of new dishes and Samba staples. He knew the table where I sat and knew how many ladies I was with. Chef Carlo even remembered me from my previous visit. It’s evident with the people who work there who treat guests and diners like friends. The vibe at Samba is definitely chill and friendly. General Manager John Rice dropped by our table for a quick hello and was followed by the restaurant’s Head Chef, Carlo Huerta Echegaray. There’s just something about seafood that’s so light and easy on the tummy, filling you up slowly and allowing you to be free of any sort of guilt for having a lot. I’m a big fan of ceviche – seafood ‘cooked’ in lime juice. I consume so much of their food whenever the opportunity presents itself. Dinner at SambaĪs someone who hasn’t been to Peru, I can honestly say as early as now that I would prolly enjoy a visit. I didn’t even get to use my humungous abanico which now goes wherever I do. It was absolutely perfect for a night out. The weather was mild with a bit of wind and just a sprinkle of humidity in the air. I sat with my friend Debbie at the al fresco section, a few feet away from the hotels (gorgeous) pool. Finally, we can dine in restaurants again. It was October 1st and Samba was reopening after a bit of rest during the latest restrictions. And that’s something about a restaurant that gets people to keep coming back – consistency. However, it was still every bit as wonderful as the first time I went. Last Friday wasn’t my first time at the Shangri-la in BGC nor was it my first time in its Peruvian restaurant Samba. It’s been a while since I raved about a restaurant and it’s never too late to get back on that horse.
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