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Dining

Simplicity, freshness and natural textures

Born in Shiraz, Iran, Chef Hamed Ghayedi Borazjan discovered his love for cooking through his mother’s family, who introduced him to the subtleties of traditional Iranian cuisine. When he travelled around the world for work, he adapted to the different flavours that came along. 

Chef Hamed has worked with various Shangri-La properties in Boracay, Manila, Muscat and, most recently, in Singapore. He breathes the essence of the brand; a believer in experimenting with cuisines and that “food is the truest form of art.” 

Chef Hamed has several signature dishes to his credit including Mahi Hashu (baked reef fish with mixed leaves, tamarind, Persian spices, garlic and onion served with onion and raisin chutney), Shishlik Kebab (grilled marinated lamb chops with onion, garlic and Persian spices). His vision on the island is to use more local produce and develop the “Rooted in Nature” concept at our restaurants.