Samba at Shangri-La The Fort, Manila unveils “The New Beat of Samba,” an elevated menu by Chef Arturo Melendez that refines classic Peruvian flavors while staying true to the restaurant’s vibrant, festive spirit. The refreshed menu marks the next chapter in Samba’s culinary evolution, offering a richer and more contemporary exploration of Peru’s cuisine.
Samba has long been a Manila favorite—here’s what we love about Chef Arturo’s elevated menu:
Related blog post: SAMBA: Manila’s Finest Peruvian Restaurant?! @ShangriLaFort (2016 Review)
PISCO SOUR | ₱550
Pisco, Lime juice, Egg white, Simple syrup
HAKUNA MATATA | ₱600
Bumbu Original Rum, Tio Pepe, Lime juice, Paradise Rum, Molasses syrup, Peach jam, Pineapple juice
Our go-to cocktail is the Pisco Sour, which never fails to stimulate the palate for the meal ahead. The rum-based tiki cocktail is fun too—though a bit sweet to start with. 🍸
Instead of bread, start with thinly sliced potato, kamote, and ube chips served with their signature dip.
CEVICHE MI MAMÁ DICE | ₱825
Grouper, rocoto leche de tigre, coriander, sweet potato mash. cancha. corn cake. and coriander oil
Love this! The ceviche shines with the tingling heat of rocoto peppers, paired with a corn cake for scooping the sauce and crunchy cancha (toasted corn kernels) to refresh the palate. 🌽✨
CAUSA CON LANGOSTINOS AL AJO | ₱825
Spinach causa sauteed garlic prawn. garlic citrus mayo. and carrot wasabi puree
A cold take on gambas al ajillo, served over a spinach-flavored cold potato base with a hummus-like texture, paired with garlic citrus mayo and carrot–wasabi purée. It looks like a painting—perfectly reflecting Chef Arturo’s eclectic style and ideal for chika over wine.
Chardonnay – Terrazas de los Andes Reserva
Argentina | ₱530/glass ₱2.550/bottle)
Crisp, dry, and bright Chardonnay—best served chilled and perfect with ceviche and gambas.
ANTICUCHO DE PESCADO | | ₱3,250
Toothfish skewer, aji panca miso glaze, rocoto mayo, sweet polato, and wasabi salt
The fish is marinated in Peruvian aji panca red peppers with Japanese miso glaze, served skewered street-food style yet plated like an artwork you almost don’t want to mess up. Sarap nito.
Love the vibe of Samba’s new chef—friendly, like someone you’d enjoy chika with. His dishes are beautifully upgraded in presentation and packed with spices I love. 🌶️
DE LA SELVA SU PESCADO | ₱1,250
Grilled barramundi, mishkina sauce, cassava puree, and coriander coulis
Grilled barramundi inspired by the Peruvian forest—paired with mishkina sauce (turmeric, ginger, garlic, and onions), coriander in cracker and coulis forms, and a smooth cassava purée. 🌿🐟
LOMO SALTADO | ₱1,250
Stir-fried US prime beef tenderloin, tomato, onions soy sauce, and marble potato
Lomo Saltado, the signature Peruvian dish, is presented like a tapsilog—sunny-side egg in the middle on a rice island, surrounded by tomatoes, potatoes, and onions. Love the presentation and the taste. 😋
Malbec – Terrazas de los Andes Reserva
Argentina | ₱510/glass ₱2.450/bottle
A good malbec, aerated and decanted well, is good to pair with the Peruvian flavors and the meats.
Congrats to Chef Arturo, the new chef at the helm of Samba—still the best Peruvian restaurant in Manila!
TANTA WAWA | ₱540
Choco chips cookie, vanilla ice cream, and manjar blanco cappucino
Something new to try: a cookie ice cream sandwich paired with two shots of cappuccino. 🍪☕
MARQUESA DE CHOCOLATE | ₱475
Peruvian chocolate 75% mousse, dark chocolate balloon, honeycomb ice cream
Still our favorite—like an Eton mess with a dramatic twist: dry ice and a chocolate bowl you drop to create edible artwork. Love mixing the chocolate, ice cream, and all the fillings together.
SAMBA – Peruvian Cuisine 🇵🇪
📍 8F Shangri-La The Fort, 30th St. cor. 5th Ave., BGC
🍽 Breakfast: 7:00–9:30 AM | Lunch: 11:00 AM–2:30 PM | Dinner: 5:00–10:30 PM
📞 +63 917 536 3287 | ✉️ eats.slfm@shangri-la.com
📲 Follow us: @samba.mnl
🌐 www.dineatshangrilathefort.com
Check out Samba Menu
Related blog post: SAMBA: Manila’s Finest Peruvian Restaurant?! @ShangriLaFort (2016 Review)
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Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to our friends from Shangri-La The Fort for inviting us to experience the new Samba experience with the new chef.
p.s. Peruvian Chef Carlo Huerta Echegaray is still in Shangri-La The Fort as Executive Sous Chef.