Hotels spice up the food scene
It’s exciting to see how hotels are greatly contributing to the vibrancy of the local food scene. They have been offering diverse dining experiences, from one-night-only events to mainstays, that not only add options to our gustatory choices, but also promote and strengthen Manila’s place as a veritable culinary hub in Asia.
Chele at The Westin Manila
Celebrated chef Chele Gonzalez has been a busy ambassador for Spanish cuisine. Apart from his multiawarded Gallery by Chele in BGC, he has been serving his specialties in Cebu (Enye in Crimson Resort and Spa Mactan), Tagaytay (Samira in Anya Resort), and soon, in Cavite (Asador Alfonso) and Baguio.
The most recent feather in his cap is Cantabria located at the rooftop of the year-old Westin Manila, a premium Ortigas hotel managed by Marriott International.
Named after the chef’s hometown in the northern coast of Spain, the newly opened restaurant specializes in the best seafood (Cantabrian anchovies and turbot are deemed some of the best in the world), creative tapas (he has a scallop tart with white chocolate and celeriac purée), premium meats like grilled Angus beef rib-eye and traditional Spanish favorites such as gambas al ajillo and paella de marisco.
Helping Gonzalez execute his traditional and trendy menu is chef de cuisine Ivan Saiz Sordo, who also hails from Cantabria and has worked closely with Gonzalez in a number of his brands. Their creativity and passion are displayed in seafood numbers like the Tosta de Anchoa y Berenjena (anchovies, baguette toast and charred eggplant), Tiradito de Pargo (sliced snapper, avocado and lime salsa, radish and cilantro oil) and Rodaballo a la Parrilla (wild turbot fish that’s simply seasoned and grilled).
(Call tel 0962-5337957; email cantabria.manila@westin.com.)
Michelin-starred chefs at Solaire
The stars are once again shining at Solaire Resort Entertainment City. Last year, in time for its anniversary month, the premier resort flew in five world-class chefs to do a series of special dinners in their signature restaurants. This 2024, they are staging a much anticipated follow-up and their guest chefs’ credentials are just as impressive.
From March 13 to March 16, Solaire’s Finestra will be taken over by Glass Hostaria’s chef Cristina Bowerman (Rome, Italy) where she will serve a six-course dinner with signature dishes, like her contemporary take on the classic vitello tonnato, a sinful Italian gyoza and a beef Wagyu rib-eye with oxtail foam.
Acclaimed chef Goh Fukuyama of La Maison de la Nature Goh (Fukuoka, Japan) will lord over Yakumi ,where an eight-course dinner awaits diners. His repertoire includes a foie gras monaka, sake-steamed abalone and shiitake mushroom risotto, a spicy crab curry and a delightful strawberry dessert.
Chef Xu Fan of Xu’s Cuisine (Chengdu, China) will work at Red Lantern’s kitchen for an eight-course meal showcasing his mastery of Sichuan food—deep-fried Angus beef tenderloin with a tantalizing sweet and sour sauce; wok-fried rock lobster with lychee and sweet chili; braised beef short ribs with Sichuan bean paste and truffles; and dan dan noodles with minced pork.
Joining Solaire’s annual celebration are sake master brewer Akihiro Igarashi, Las Vegas Bartender of the Year awardee Max Solano and Filipino master sommelier Luis de Santos. (Solaire Resort is at Entertainment City, 1 Aseana Ave., Tambo, Parañaque City. Email restaurantevents@solaireresort.com; visit solaireresort.com.)
Omi Wagyu at Cru Steakhouse
The Cru Steakhouse may not be hosting a celebrity chef but what it has is an equally attractive bait—Omi Wagyu from Japan. For the third installment of the restaurant’s “Meat and Greet” event, they partnered with meat supplier Alternatives Food Corp. to provide an indulgent dining experience curated by Omi Wagyu master Shintani Noriyuki and Marriott Manila’s executive chef Meik Brammer.
The prized product was once revered as a symbol of distinction, held in such high regard that it was bestowed upon the shoguns back in the day. Today, it remains highly coveted for its buttery tenderness, delicate marbling and meaty aroma.
To give the respect and appreciation Omi Wagyu deserves, an immersive Butcher Master Class highlighting two distinct cuts of steak was held over lunch at Cru Steakhouse. For dinner, a five-course dinner, including a chuck roll beef tartare, a flame-seared nigiri and grilled Omi Wagyu rib-eye with sweet corn purée were laid out. Guests will soon have the opportunity to try the soon-to-launch Omi Wagyu. (Cru Steakhouse is at Marriott Manila, 2 Resorts Drive Pasay City. Call tel.0917-6595420; visit crusteakhousemanila.com.) INQFollow the author @fooddudeph on Instagram.
