A gustatory journey through love and seduction
Love begins differently for different people. It could start after years of friendship, or it could emerge when something is lost. It could creep up on you when you least expect it and drop onto your lap like fireworks.
But our favorite romantic trope is when a person falls for another at first sight. How magical is it to find someone you become helplessly attracted to the moment you first lay eyes on them?
In a way, this was how it felt for me and my husband when we tried “La Serenata,” Casa Buenas’ Valentine’s menu. Executive sous chef Paolo Miguel Vidal is curating this menu for the second year. The theme is a journey of love, which the chef embraced with symbolisms in the ingredients.
It was love at first bite for us with the first course, Primera Vista (First Sight). We were welcomed with three kinds of tapas: Chorizo Patatas Bravas, Lowa Salmon, and Binakol na Talaba at Liempo.
The baked potatoes had crisp edges, made rich by romesco aioli and balanced by the saltiness of chorizo, creating a comforting bite. It was quickly followed by the salmon and chive cream cheese, wrapped in a sesame-encrusted shell. The fish was incredibly fresh, and the wrap was so crispy that it crumbled in the mouth, releasing a surprising burst of complex flavors. The oyster was plump, silky, and very indulgent.
There’s something to be said about Vidal’s choice of ingredients. He deliberately selected elements designed to stimulate romance. His second course, Tomarse Manos (Hold Hands), is a beautiful serving of kinilaw. The Pinoy version of ceviche is known to energize and set the mood for what’s to come.
The third course, Ambrazamiento (Embrace), featured sweet and juicy lobster paired with pork. The molo wrap containing the ground pork likely inspired the name. Lobster is known to increase energy and promote fertility.
For Cariño (My Dear), Vidal used prawns, rich in amino acids that promote vitality, complemented by tuna for energy.
Aphrodisiac
Diners will continue to find aphrodisiac ingredients woven into other courses, such as red meat, which is believed to increase libido. It is featured in Pasión (Passion), a Wagyu beef hotpot, and Amor (Love), kare-kare with slow-roasted US beef rib-eye and braised Angus beef short rib. The grilled pompano on the menu came with an addictive annatto risotto—because what is love if not something you can’t get enough of?
The night ended with two beautifully crafted dessert courses: Corazón (Heart) and Apreciar (Never Taken for Granted). Corazón was a burnt Basque cheesecake plant pot, adorned with chocolate flowers that looked like they had grown from chocolate soil on the plate. Hopefully, this dessert will make its way onto Casa Buenas’ regular menu. Meanwhile, Apreciar featured carioca sitting atop a decadent caramel sauce.
It took us more than three hours to complete this journey. It’s more than enough time to enjoy the live music and the beautiful ambiance that will accompany the dishes on Feb. 13 and Feb. 14 at the Newport World Resorts restaurant.
The courses also came with unlimited red and white wine, which paired so well with the dishes. Vidal ensured that every dish had ample servings.
We had a lot of fun figuring out the aphrodisiacs in the dishes, but what truly stood out was the experience of flavors and textures. The menu is something to be shared with friends, family, or even enjoyed alone. After all, this menu offers comfort, surprises, excitement, and delight. It does not discriminate based on the diner’s relationship status. Love never fails, even if it means just loving yourself.
Reserve a table at Casa Buenas by calling tel. 79088988 or 0917-8788312 or email casa.buenas@newportworldresorts.com. A reservation for one is at P7,000, while it’s P13,000 for two.
