The allure of altitude, British brunches, and authentic Chinese cuisine
Yet again, Manila displays its knack for excelling at hospitality experiences that remind us to refresh our bucket list from time to time. Shaking up the world of food service in the capital are a few new sites and ventures paying homage to elegant rooftop drinking, modern and old-fashioned Chinese cuisine, and a British spin on brunch.
You simply need to look further north, quite literally, and then eventually head south on a Saturday for a coveted table with Gordon Ramsay.
There’s something in the Aire
Few drinking and dining experiences make as much impact as a rooftop bar. Providing not only the usual creative concoctions overlooking the city skyline, these elevated venues offer exclusivity and escape that are difficult to replicate at ground level.
And for high-rise hotels like The Westin Manila, which was recently added to the Michelin Guide Hotels list, a rooftop bar completes the overall customer experience.
At Aire32, the new open-air rooftop bar just opposite Cantabria at The Westin Manila, guests get a different perspective—with sweeping views of the city, mixology taken to new heights, and sophisticated tapas crafted by Chele Gonzalez and Álvaro Romero-abreu Raya.
“Pronounced as ai-re, which means air [in Spanish], this space is designed for social experiences rooted in conscious connection and balance,” says general manager Alexander Dietzsch. “Every drink is a toast to life, a celebration of family and friends, complemented by relaxing views and comfort food.”
Designed with a range of comfortable seating, a glass-enclosed private dining room for 20 persons, and a commanding bar counter that glows at the far end of the space, Aire32 offers plenty of social and business opportunities for various customer needs.
Complementing the social experience and the selection of pica-pica, tapas, cold cuts, and desserts—some of which are off-the-menu specials from Cantabria, such as the pescadito frito or grouper and tuna marinated and fried Spanish-style with aioli—are special Aire32 concoctions worth ordering both for the aesthetics and the flavors.
And because The Westin Manila is a wellness-forward hotel, the selection is composed of “low-alcohol cocktails for conscious consumption,” says Dietzsch. Standouts include the Tried and True, vodka-based Midnight Bloom, and Scarlet Spritz made with Christian Drouin Pira, strawberry syrup, and sparkling wine.
Aire32 is open from 5 p.m. to 1 a.m. daily. Book a table via +639285508109 or cantabria.manila@westin.com
Gordon Ramsay Bar & Grill celebrates first anniversary with new brunch and cocktail experiences
Showing up in Manila a year ago was another great addition to the Gordon Ramsay portfolio. One year later, the Philippine outpost of the Gordon Ramsay Bar & Grill is celebrating its first anniversary with a slew of activities and releases that reveals even more star power of the famous restaurant.
There’s a couple of tasty guest shifts that occurred over the weekend, featuring Czech mixologist Marek Klecka and The Curator to kick things off, along with the launch of a new Bomb Alaska dessert flambéed with Don Papa Masskara Rum.
But it’s the debut of the Great British Brunch that has heads—and appetites—turning.
Launched on Aug. 30 and available every Saturday from 11 a.m. to 2 p.m., this brunch experience is not a breakthrough; rather, it is a confirmation of the Filipino customer’s desire to tick off its laundry list of new weekend rituals. And that includes weekend brunches such as this that encourage presence amid free-flowing appetizers (we recommend the crispy crab cake and braised lamb Benedict) and desserts (like stick toffee pudding) paired with main courses. Add on a little extra and you can throw in a beef Wellington and fish and chips into your brunch.
Priced at P2,888 per person, the Great British Brunch is one weekend celebration that many Filipinos would step into repeatedly.
A Red Lantern lights up in the north
Red Lantern is leading the way in celebration of Solaire Resort North’s first anniversary with an elevated menu full of bold, Chinese whimsy that’s punctuated by cultural performances.
Chef de cuisine Jason Wong is a chef whose approach marries both his global experience and deep respect for traditions. And the result is a swirling menu presenting a vision of Chinese cuisine that ripples through the senses. The pan-fried M3 ribeye is a standout; not just because it’s served in a box (hence, the name “beef box”) installed with a hot stone underneath to keep the meat hot, but also for its considerable flavor.
A “sea treasure” soup, meanwhile, captures the riches of the sea with fish maw, crab meat, and dried scallop—swimming in the silky-smooth broth. Finishing it off is black truffle to get a taste of the earth.
As for the desserts, the star is the chilled snow fungus and red dates in snow pear that, whether intentional or not, seems to mirror the treasured soup. The gelatinous snow fungus soaks up the faint sweetness and sourness of its companion ingredients.
Every now and then, tea master and performance artist Harry Gu visits your table to either demonstrate the martial arts-inspired Chinese kung fu tea ceremony using the long-spout teapot or the 300-year-old tradition of face-changing art—complete with elaborate garb.
For more information, reservations, or inquiries, visit sn.solaireresort.com, call +632 8888 8888, or email sn.reservations@solaireresort.com.
