Playing with fire, stone, and Margarita Forés’ favorites
April signals the peak of summer. Today, it also gestures at great food and service that are not only memorable but also emotionally engaging. Yawaragi and Grace Park, for example, both tap into guest desires in their own unique ways. But the end result is the same—triggering reasons to visit and take a seat at each of their beautiful tables.
For Yawaragi, it’s driving their guests’ continuous desire for Japan by means of a new thoughtfully created grill menu. For Grace Park, it’s honoring Margarita Forés’ legacy through a limited-time collaborative menu moment.
Both distinctive and intentional, but both effective nevertheless.
Grill it, and they will come
Longtime fans of Japanese food have another reason to trek to Yawaragi, the all-day dining restaurant of Hotel Okura Manila at Newport World Resorts: a new menu based on the time-honored grilling traditions of kushiyaki and ishiyaki.
Based on Binchotan charcoal and volcanic stone grilling, having both cooking methods in the Yawaragi kitchen could mean bigger rewards for customers who crave protein without the excess fat and oil.
“Grills maintain and accentuate food flavor as well as offer a variety of healthier preparation options by making it unnecessary to add extra fats and oils,” says Ambrose Whyms, chef and vice president of operations at Florida-based restaurant chain Miami Grill, in a 2018 story on why grilled food is trending.
On closer inspection, the menu is less about innovation and more about an immersive experience and flavor variety: First, with the chefs grilling the skewers in the open kitchen station at the far end of the restaurant; and second, the cook-it-yourself model of the ishiyaki dishes that allow guests to enjoy a multisensory experience.
Imagine the visual of Australian wagyu F1 tenderloin, US wagyu cube roll, and wagyu A5 sirloin searing on the Binchotan-heated volcanic stone, wisps of smoke coming off the sizzle of the kurobuta pork loin, or even the soft aroma of Norwegian salmon, Japanese yellowtail, and Hokkaido scallops singeing before reaching cooked perfection. On the side, a selection of matcha salt, Maldon salt, and wasabi to accent the natural richness of the grill is served with miso soup and Japanese rice.
Condiments, too, are compelling enhancements that add depth to the kushiyaki half of the menu. Steak sauce, peppercorn, and spicy sesame ponzu fire up the flavors of the meticulously composed skewers of yakitori, kurobuta bara (Berkshire pork belly), and New Zealand and Australian wagyu creations (rolled with asparagus or enoki mushroom, or roaring in its simple Maillard reaction best).
A menu highlight is the wagyu A5 sirloin, prized for its marbling and silken texture, grilled over steady Binchotan heat and served with steak sauce, peppercorn, and ponzu oroshi. Of course, this is just one of the many drivers of the high-heat Yawaragi formula.
Beyond its signature grilled items, Japanese comfort classics complement the experience as well as sustain the momentum. There are masterful recreations of agemono (deep-fried) dishes, such as ebi tempura and Berkshire pork tonkatsu; donburis (rice bowls) of hamburg steak, unagi, and wagyu F1, among others; and a terrific shoyu and bouillon ramen made with chewy Chinese soba noodles and a foundation of fish broth from chef Ikuma Sato, who also helms the Yamazato sushi counter.
The Yawaragi grill menu is available during lunch on Mondays and Tuesdays and dinner from Monday to Thursday. For reservations, call 0917 842 9067 or book online at bit.ly/ReserveATable-Yawaragi
Grace Park and East Ocean Palace team up to celebrate Margarita Forés and the restaurant’s 13th anniversary
After 13 years in the industry, Grace Park is bringing more of Margarita Forés’ signatures to the fore with a special collaboration with luxury Cantonese restaurant East Ocean Palace—a favorite of the late iconic chef.
Running from March 25 (two days after Grace Park’s official anniversary and Margarita’s birthday) until April 30, the partnership features two of Margarita’s favorite dishes, “Forésified” enough to give it a new perspective, tap adjacent audiences, and expand customer reach.
First is a six-piece plate of crispy chicken wings smothered with made-from-scratch salted egg sourced from Pateros. Because it eschews salted egg powder, it is a more subtle rendition of a classic comfort food punched up by dalandan zest.
An enormous bowl of beef brisket and tendon egg noodles, meanwhile, is a heavy hitter. The bowl features hunks of tender beef brisket and tendon from East Ocean Palace, swimming in an aromatic Grace Park broth alongside chewy and springy egg noodles, before finishing it off with drops of calamansi oil.
“East Ocean Palace was one of the restaurants my mother loved, and this collaboration is our way of honoring that connection through dishes that brought her comfort and joy,” says Amado Forés, son of Margarita and the founder of AF Hospitality. “It’s a meaningful way for us to celebrate her memory and share a part of what she loved with our guests, especially during her birth month and the anniversary month of Grace Park.”
Only 20 orders of each collaborative dish will be available daily at Grace Park One Rockwell and Araneta City.
Diners are also entitled to play the traditional bo bing or Chinese dice game, where they could win prizes depending on the dice combinations they roll. Lucky diners can get their collaborative dish on the house or a complimentary Grace Park dessert.
Roll double 4s: Your Grace Park x East Ocean Palace order is free
Roll any doubles: One (1) free golden cassava cake
Whether you’re feeling lucky or simply craving comfort, the shared DNA of the Grace Park and East Ocean Palace collaboration is one food experience customers shouldn’t miss.
Available all day until April 30 at Grace Park, Araneta City and One Rockwell
