The long wait is over as the New York institution gets ready to shake up local diners with a menu featuring classic offerings as well as new treats that are exclusive to the Philippines
"Who ever wrote the rule that fast food can't be great food?" is the question asked by Danny Meyer in the introduction to Shake Shack: Recipes & Stories, a book that tells the story of what has become one of the world's biggest restaurant success stories. Why not, indeed, in light of the fact that his Shake Shack has expanded from a hot dog cart in New York's Madison Park into a global phenomenon in over 200 locations worldwide - a number that now includes its first outpost in the Philippines.
While the restaurant officially opens its doors to the public on 10 May 2019, Philippine Tatler had the privilege of being among the first to see and taste what Shake Shack has to offer on 29 April at its soon-to-open outlet on the ground floor of Central Square in Bonifacio Global City. The event was graced by Shake Shack's culinary director Mark Rosati who spoke of the brand's history, its growth, and how it adds local flavour to the menus of each of its branches abroad.
Mark was particularly impressed by the love Filipinos have for food, their willingness to explore new flavours, and the way local artisans are able to modernise and elevate classic tastes.
"From halo-halo, lechon, adobo, and garlic rice, to calamansi and ube in every imaginable form, Manila is serious about its love for great food and ingredients!" he exclaims with regard to his culinary experiences in the country. "As we spent time exploring the unique and eclectic landscape that is Filipino cuisine, we were inspired by the flavours and artisans we met along the way, and by the food that they're passionate about. We're thrilled to introduce our Manila-exclusive menu that features just a few of the flavours and ingredients we fell in love with, and are humbled to become part of this vibrant community."
