Wednesday, January 1, 2020

Parihuela de Amejas at Samba

"They use the palletes to make the transport of the containers and then they throw it to the ocean.

The  palletes went to the south every time in the ocean.  The fishermen pick them up to make soup with seafood. The pallettes are called parihuela. That's why the soup is called parihuela..."

 - Chef Carlo Hueta of Samba on Parihuela de Amejas

Last month , I was privileged  to enjoy Samba with foodie friends at  Edsa Shangrila at the Fort's Media Launch.

Chef Carlo Hueta's Parihuela de Amejas or Clam Soup is what some people say Peru's answer to France's bouillabaise.

Personally, I think it is totally different but  nonethless equally delicious.

Think  rich and sinful broth made from shrimps head stewed for hours. The result is a dark brown broth  that contrasted beautifully  with the verdant green of parsley and bell pepper and the bright sunny yellow of the capsicum .

The first mouthful gave me the rich flavor of the sea . I can taste the fresh sweet taste of  shrimps' heads and the briny flavors of  the bivalve mollusk that is the main ingredient.

Chef Carlo shares that this is an authentic Peruvian dish that uses ajijpanca, a Peruvian Chilipaste that gives the dish its distinct flavor and aroma.


The family loves Shangrila . Mostly  our enjoyment emanates from High Street Cafe and the consistently fantastic service.

It is nice to know that there are still a lot of restaurants within the hotel that needs to be explored. My  experience just whetted the  appetite  for more things Shangrila the family needs to discover.

I can not wait to bring the handsome hubby and the piggery here at Samba, Canton Road , Raging Bull and Bake House Manila soon.

Samba - Shangri-La at the Fort Menu, Reviews, Photos, Location and Info - Zomato

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