Developed over 25 years, we delve behind what makes COMO Shambhala Kitchen special, from the science behind the cuisine, to the philosophies that guide two new menus at COMO Shambhala Estate.
Wholesome, satisfying food — the kind that brings friends and family together to share ideas, discoveries and tastes — is at the core of what defines a stay at a COMO hotel or resort. Whether you’re feasting on Michelin-starred cuisine at nahm in Bangkok, or sampling Balinese specialties at COMO Uma Canggu, the variety of cuisine across our properties is one of its joys. But there’s one section of our menus you’ll find wherever you choose to stay: COMO Shambhala Kitchen, our house cuisine, designed for mindful eating without compromise.
“Since the very beginning, the philosophy of COMO Shambhala Kitchen has been about balancing nutrition with exceptional taste,” says Amanda Gale. For over 20 years, she’s crafted menus to nourish the body, support detoxification, and elevate wellbeing. The nutrition behind each dish is rigorous, avoiding artificial additives and excess sugar without forcing “one prescriptive way of eating — raw, macrobiotic or otherwise”. Gale explains how COMO Shambhala Kitchen mixes different approaches to ensure that each mouthful is calibrated to deliver “pure, unadulterated pleasure”.
Part of what makes the food taste so good is the quality of the ingredients, which are grown and harvested locally wherever possible, Gale says. Any meat or poultry is grass-fed, organic and free-range; seafood is wild-caught and sustainable; vegetables are organic, with many grown in each property’s own kitchen garden. This translates to a roster of inviting dishes inspired by COMO Hotels and Resorts’ 18 properties around the world, from iron-rich Green Goddess Soup — first served during summer yoga retreats in Bhutan, where peppery watercress is abundant — to revitalising ‘Muscle Mylk’ juice, made using banana, coconut, flaxseed, Medjool dates, cocoa powder, cinnamon powder and almond milk. More substantial meals might include wild-caught Scottish salmon with aubergine purée and pomegranate tabbouleh, or a coconut curry rich with tofu, long beans, choy sum and cabbage. You’ll find desserts on the menu too, from cacao mousses to coconut jelly and sugar-free sorbets.
Instead of calorie-counting, COMO Shambhala Kitchen focuses on reducing inflammation and physiological stresses. This concept reaches its zenith at COMO Shambhala Estate in Bali, where two new COMO Shambhala Kitchen menus have been introduced to complement the holistic therapies and treatments which the resort offers. Each forms part of a four-day, three-night programme which works in perfect synchrony with the Nourish to Glow and Detox to Restore Wellness Paths.
The Beginner Cleanse and Advanced Cleanse menus have been stripped of common allergens such as egg, dairy, wheat, gluten, soy or shellfish. Legumes — peas, beans and lentils — that require digestive effort are also excluded. As Persak explains: “people become accustomed to a certain threshold of sugars and processed ingredients because of their daily food and beverage choices. The process of a liquid cleanse invites guests to reset their taste expectations and sustain healthier eating habits even after the programme has concluded.” With that comes boosted energy levels, mood, focus and appetite.
The Beginner Cleanse menu offers light, plant-forward dishes, in a gentle introduction to cleansing — the process of nourishing internal detoxification by the liver, lymphatic system, kidneys, and gastrointestinal tract. In the daytime, when the digestive system is most active, breakfast might consist of a ‘Club’ sandwich served with crushed avocado, fresh tomato, cucumber, parsley and lemon. For lunch, guests might enjoy a beetroot and baby carrot salad with leafy greens, spiced nuts and seeds, and a tangy citrus dressing. As the day wears on and the digestive system begins to slow naturally, the menu shifts to cold-pressed juices and warming soups. A mid-afternoon juice helps target specific concerns: the Lymph Purifier, for instance, optimises the function of the lymphatic system with a combination of cucumber, celery, fennel, apple, ginger, lemon and kale. For dinner, guests might choose a Supercharged Sea Vegetable Soup, with Tuscan kale, broccolini, mushrooms and spring onions, with extra protein in the form of herb-poached chicken, or citrus-scented salmon baked en papillote.
The nutrition behind each dish is rigorous, avoiding artificial additives and excess sugar without forcing one prescriptive way of eating
For guests seeking a deeper reset, the Advanced Cleanse focuses entirely on liquids and purees, with vibrant cold-pressed juices, velvety soups, and restorative broths. Dishes such as the Blood Builder juice — rich in iron and anti-inflammatory compounds — and Turmeric and Lemongrass Bone Broth — which supports gut health —, work in tandem to facilitate cellular repair and optimise detoxification. As Persak explains: “people become accustomed to a certain threshold of sugars and processed ingredients because of their daily food and beverage choices. The process of a liquid cleanse invites guests to reset their taste expectations and sustain healthy eating habits even after the programme has concluded.”
The aim of any dish from COMO Shambhala Kitchen — whether it’s part of a full programme implemented at COMO Shambhala Estate in combination with one of our Wellness Paths, or simply a mindful eating choice at another of COMO’s hotels or resorts, is to help recalibrate taste buds and embrace sustainable eating habits. As Persak says: “our systems have become overburdened and therefore lethargic: COMO Shambhala Kitchen should kickstart cellular and metabolic recovery. It’s about letting the body rest, reset and renew, with recipes designed to support wellness within.”
COMO Shambhala Kitchen cuisine is available on menus at select locations, including all COMO hotels and resorts worldwide. It is also the principle cuisine at COMO Shambhala Estate in Bali. For more information, please contact our team on property.
