New chef and new dishes at Samba

Samba, the Peruvian dining destination of Shangri-La The Fort, Manila, just introduced a new and elevated menu.

I have always loved Peruvian cuisine and Samba is the only one I go to in Manila. Samba has never disappointed whenever I eat there and it was also there where acclaimed Peruvian chefs Virgilio Martinez and Mitsuharo Tsumura once collaborated for a dinner, which I was lucky enough to attend.

Samba’s new offerings bring a refined interpretation of regional classics, staying true to the restaurant’s soulful spirit while offering guests a richer exploration of Peru’s culinary heritage.

Samba’s new chef de cuisine Arturo Melendez shares, “Samba has always been about bringing people together through bold flavors, festive energy, and shared moments. This new menu honors that spirit while exploring fresh perspectives. Each dish carries a story from Peru, a memory from home, but ultimately it is about creating experiences our guests will remember and celebrate.”

Highlights of the new menu include Ceviche Mi Mama Dice—a vibrant take on Peru’s most iconic dish, inspired by the flavors that first shaped Chef Arturo’s palate and Atún al Mojito, which brings bright and refreshing notes that capture the lively energy of shared meals and celebrations.

Classic techniques meet Peruvian ingredients in the Duck Magret, elevated with a vibrant ají amarillo (Peruvian yellow chili peppers) gastrique (reduction), while Pollo Grillado (grilled chicken) introduces a balance of smoky and tangy flavors inspired by Asian influences such as Korean kimchi. The menu also explores Peru’s culinary heritage with T’anta Wawa (literally “baby bread”), a Cusco dish inspired by the sweet bread commonly shared during festive gatherings.

I particularly enjoyed the Causa con Langostinos al Ajo—sautéed garlic prawn, garlic citrus mayo, and carrot wasabi puree and spinach; Anticucho de Pescado, tooth fish (or Chilean sea bass) skewer, ají panca (a type of pepper) miso glaze, rocoto (another type of pepper) mayo, sweet potato, and wasabi salt; and the Lomo Saltado- stir-fried US prime beef tenderloin, tomatoes, onions, soy sauce, and marble potatoes.

With this new menu, Samba continues to celebrate authentic Peruvian flavors, vibrant culture, and its signature festive dining experience, now with a renewed rhythm for both loyal guests and new audiences.

Samba is open daily for breakfast, lunch, and dinner from 7 a.m. to 10:30 p.m. at Level 8, Shangri-La The Fort, Manila, 30th Street corner 5th Avenue, Bonifacio Global City. For inquiries or reservations, call (0917) 5363287, email eats.slfm@shangri-la.com, or book online at https://shangri-lafort.com/Samba.