Valencian takeovers, a Thai opening, and whisky masterclasses enliven Manila
There’s so much to enjoy in Manila for food and beverage enthusiasts. And the fact that these limited-time collaborations, new restaurant openings, and beverage masterclasses are rooted in simple pleasures makes them all the more special. From July to September, these upcoming events are spurring Filipinos into a kind of gastronomic overdrive, letting everyone roam from Valencia to Thailand before being whisked off into the Scottish highlands. Ready to plot your course? Hold on tight because it’s going to be an exciting ride.
Two starry nights of Valencian gastronomy in Makati
Valencia’s place in global cuisine has never been in question. Spain’s third largest city is home to nine restaurants awarded with Michelin stars, after all. And in August, two visionary chefs from the coastal city are coming to Makati to present a multi-course menu meant to surprise, delight, and inspire.
Chefs Carito Lourenço and Germán Carrizo of one Michelin star restaurant Fierro are descending at Mirèio in Raffles Makati to nourish Filipinos with their brand of culinary narrative.
Fierro, also a recipient of a Sol Repsol—a Spanish award recognizing culinary excellence—is a 12-seat restaurant close to the Mercado de Ruzafa where Lourenço and Carrizo celebrate Mediterranean cuisine through two tasting menus aptly called Evocación and Emoción. Interestingly, guests can even request a 100 percent vegetarian version.
This enthusiasm for constructing “the taste memory of the future,” according to the Michelin Guide, not only stems from their Argentinian roots but also in their personal advocacies—Lourenço, being the first female chef from Argentine to receive a Michelin star, uses her status to advocate for greater visibility and opportunity for women in the industry; while Carrizo leads Fierro’s R&B kitchen to concoct new food memories through cutting-edge techniques.
The Fierro takeover at Mirèio is happening on Aug. 8 and 9 priced at P7,500 per person with an optional wine pairing available for P2,500.
Thai concept Sabai is in sync with the times
From the founders of Uma Nota Manila comes another culinary concept that hits the right notes of Thailand.
Located at the ground floor of Shangri-La The Fort in BGC, Sabai, which soft opened on July 14 for dinners before its full operations on July 21, is the first original concept from Alex Offe and Michael J. Needham. Like its Brazilian Japanese sibling’s flair for theatrics, Sabai is just as compelling in its own unique way in part because of head chef Assavadathkamjorn “Tob” Puwadol.
Chef Tob’s vast experience includes stints at Le Normandie by Alain Roux, Pru (Phuket’s lone Michelin star restaurant), and Sühring in Bangkok when it earned two Michelin stars. Most recently, chef Tob manned the kitchen as chef de cuisine at the new Nordic restaurant Løyrom under Cuan Greene who formerly worked at Noma, Geranium, and Quique Dacosta from 2014 to 2019.
These credentials and credibilities unsurprisingly lead chef Tob to decidedly craft a Thai experience that remains rooted in authenticity while maintaining an easygoing sophistication to his approach. It makes sense, really, seeing as the name “Sabai” (สบาย) literally translates to “relaxed” or “comfortable” in Thai and “together” in Filipino.
“I’m excited to bring the bold, soulful flavors of my home—especially those from the south—to Manila,” says chef Tob. “At Sabai, we honor tradition and present it in an elevated way, using techniques I’ve learned in fine dining, but never losing the food’s heart or honesty.”
Another crucial aspect that makes the 124-seat Sabai an exciting new destination is its space designed by Hong Kong-based LC Studio. Featuring two main dining areas and three private dining rooms for up to 20 guests, Sabai’s design evokes traditional Thai elements like woven details and radial patterns without obstructing the main focus.
“Sabai represents our passion for creating original, world-class dining experiences here in Manila,” say partners Offe and Needham. “Sabai perfectly captures our vision for a relaxed yet elevated space where guests can connect over extraordinary food and genuine hospitality.”
Sabai is located at G/F Shangri-La The Fort, BGC
A masterclass in whisky craftsmanship
Anyone would be forgiven for not knowing the full range of whisky brands available to us, but with The Whisky Library hosting sessions to learn more and understand how best to appreciate the beverage, we can finally gain a better grasp on the complex alcoholic drink.
Apparently housing the largest whisky collection in Manila, The Whisky Library’s classes are invitations to explore the world’s acclaimed labels through artfully composed pairings. On July 16, aficionados saw the bar put together a four-course pairing with Ballantine’s blended Scotch whisky with baked Camembert cheese, foie gras, USDA beef cheek, and profiteroles.
The mood shifts on Aug. 20 where The Balvenie, a single malt scotch whisky brand from Speyside, uncorks Scottish happiness in three bottles—a 12-year-old Double Wood whose honey and spice layers complement baked Camembert cheese, a mellow 14-year-old Caribbean Cask paired with chicken adobo, and a 16-year-old French Oak to round out the pairing with white chocolate-dipped strawberries.
Then waking us up when September starts is The Glenlivet, whose whisky heritage began in 1822. This Speyside special practically feels like you’re being transported to its distillery through three editions of Founder’s Reserve’s—a 12-year-old, a 15-year-old, and an exquisite 18-year-old served with sabayon.
