Indian food has long been celebrated for its creative use of healthy ingredients including aromatic spices, as well as its rich and diverse flavors.
However, there is one aspect of this exotic cuisine that is largely unexplored: how it pairs with western wines.
Well, Novotel Manila Araneta City’s Executive Chef Massimiliano Pauletto recently brought this extraordinary experience to selected guests with Taj Uncorked: An Indian Champagne Dinner held at the hotel’s restaurant, Prana Indian Cuisine.
Together with my husband (an avid lover of Indian food!), I was able to join this gastronomic exploration consisting of dishes especially crafted by Prana’s very own Indian Masterchef Rajan Veeranan and variants of Champagne Deutz Ram’s House of Wine.
Champagne does significantly add to the enjoyment of Indian cuisine, thanks to its versatility; its acidity and bubbly nature complements the complex flavors and contrasts with the rich and creamy textures of various Indian dishes. It also acting as a palate cleanser in between bites, allowing diners to fully savor and appreciate the nuances of every dish. Champagne’s fruity tones also harmonize well with the aromatic herbs and spices used in Indian cooking.
Chef Rajan’s multi-course dinner included these masterpieces:
Cocktails
Served at the restaurant’s anteroom with generous refills of Deutz Brut Classic, these whetted our appetites for the rest of Prana’s culinary creations yet to be unveiled.
Kuti Mirchi Ka Paneer Tikka
Mushroom Ki Galouti
Lamb Tartlet
Appetizer (Kshudaavardhak)
Panch Phoran Tandoori Jhinga. Succulent tandoori prawns, marinated in a blend of yogurt, five aromatic spices, and fragrant herbs and expertly cooked in a traditional clay oven, resulting in a delightful combination of smokiness and tenderness on a bed ofluscious broccoli cashew nut puree.
Afghani Murgh Kebab. Tender grilled chicken, meticulously cooked in a clay oven and served accompanied by a velvety blend of mashed chickpeas and a decadent mix of cream infused with cashew, pepper, melon, and poppy seeds.
Paired with Deutz Brut Classic.
Soup (Shoraba)
Murgh Makhanwala. Tandoori chicken bathed in a luxurious buttery gravy, enriched with cream and an array of aromatic spices and served in a velvety almond broth together with freshly made naan.
Paired with Amour de Deutz Brut Millesime 2011.
Main Course (Men Kors)
Lamb Nihari with Saffron Biryani Rice. Slow-cooked meat stew, delicately infused with a medley of aromatic spices and Indian-style durum whole wheat flour accompanied by fragrant saffron-infused biryani rice.
Paired with Amour de Deutz Brut Millesime 2011.
Dessert (Mithaee)
Sweet endings to a wonderful meal which includes a White Chocolate Gelato garnished with saffron and cardamon and Petit Fours consisting of filled white chocolate dome and French Macarons and Italian-style Dark Chocolate Cookie.
Ready to explore the bold flavors and textures of Indian cuisine? Be sure to drop by Prana Indian Cuisine located at the Ground Floor of Novotel Manila Araneta City, General Aguinaldo Avenue, Araneta City, Quezon City. For inquiries, call +63 2 89907888 or email H7090@accor.com.
In the shopping and entertainment haven of Promenade Greenhills, Cowrie Grill stands tall as a beacon of culinary excellence, celebrating a remarkable 10 years of serving discerning connoisseurs and food enthusiasts alike. What was once nestled within the historic walls of The Manila Hotel has evolved into a destination for exquisite cuisine, maintaining its legacy as an epitome of fine dining.
A Culinary Legacy Unveiled: The 10 Most Popular Dishes
To mark this milestone, Cowrie Grill joyfully unveils its “Decade Favorites” — a collection of the 10 most beloved dishes that have defined a decade of gastronomic brilliance. Guests are invited to indulge in the timeless elegance of tableside Caesar Salad, the comforting embrace of French Onion Soup, the rich flavors of Fettuccine Al Funghi E Tartufo, and the sumptuousness of Grilled Chilean Sea Bass. The celebration also features a culinary journey through Saga Wagyu Beef Rib Eye, Chateaubriand U.S. Angus, Bone-In Tomahawk Ribeye, Iberico Pork Loin, U.S. Angus Beef Tournedos Rossini with Foie Gras, and concludes with the spectacular Baked Alaska flambéed with brandy.
“We are truly grateful for the continuous support and loyalty of our guests since the restaurant’s early days at The Manila Hotel. Our 10th anniversary is a tribute to our commitment to culinary excellence and the cherished relationships we’ve built over the years,” expressed EJ Yap, F&B Director of Cowrie Grill by The Manila Hotel.
An Elegant Venue for Every Occasion
Beyond its exquisite culinary offerings, Cowrie Grill is an ideal venue for private events and intimate gatherings. The restaurant’s elegant interior and customizable space provide the perfect setting for those seeking refinement and exceptional service for their celebrations. Whether it’s a milestone birthday, an anniversary, or a corporate event, Cowrie Grill’s versatility ensures an unforgettable experience for its diners.
Cowrie Grill is open seven days a week from 11:30 AM to 9:00 PM, ready to welcome patrons to a world of culinary delight. For inquiries and reservations, please contact +632 8477 6385, send a Viber message to 0977 641 8815, or email r.cowriegrill@themanilahotel.com.
Details and images provided in a recent press release.
If you’re on the lookout for a remarkable dining experience that blends the essence of classic Cantonese flavors with a modern twist, look no further than Xin Tian Di. Located on the fourth floor of the Crowne Plaza Hotel in Quezon City, this restaurant is a haven for those seeking an elevated take on Chinese cuisine.
The name “Xin Tian Di,” which translates to “New Heaven and Earth,” encapsulates the restaurant’s innovative approach to Cantonese cuisine. Just as the historical Xintiandi in Shanghai transformed from obscurity to vibrancy, Xin Tian Di reflects the same spirit of renewal and transformation in its culinary offerings.
Xin Tian Di’s recently updated modern Chinese decor, featuring dark wood furniture and elegant red accents, exudes sophistication while creating an inviting atmosphere. Floor-to-ceiling windows let in natural light in the daytime as well as provide a breathtaking view of the Ortigas district while at night, modern light fixtures set the stage for an intimate dining experience. Thoughtfully spaced booths for pairs or small groups, tables with lazy susans for larger gatherings and comfortable chairs ensure utmost comfort, while private rooms offer an exclusive retreat for special occasions.
Recently, my foodie friends and I had the privilege of feasting on Xin Tian Di’s signature dishes, which included:
BBQ Combination Platter. A masterpiece of Chinese-style grilled dishes which includes Char Siu, Crispy Pork Belly, Roast Duck, Jelly Fish, and Spicy Beef paired with the accompanying sweet soy and ginger sauces.
Hot Prawn Salad. Made with deep-fried prawns, meticulously glazed with creamy mayonnaise, resting atop a bed of fried noodles.
Seafood with Bamboo Fungus Pumpkin Soup. Creamy pumpkin soup, enriched with a medley of seafood, danced in a delicious broth infused with bamboo fungus and pumpkin essence.
Vegetable with Three Kinds of Egg. A harmonious and protein-packed blend of crisp bok choy, fresh eggs, salted eggs, and century eggs.
Wok-Fried Beef Tenderloin in Black Pepper Sauce with Flying Noodles. Thinly sliced beef tenderloin, stir-fried in a savory black pepper sauce, elegantly presented surrounded by steamed vegetables alongside noodles that seemed to be magically cascading from floating chopsticks.
Deep-Fried Pork Spare Ribs Marinated in Garlic and White Beancurd. Flavorful and tender pork spare ribs topped with toasted garlic and chilis resting on a bed of Chinese lettuce.
Deep-fried Halibut in Pomelo Sauce. Golden-brown halibut complemented by a tangy and spicy pomelo sauce.
Xin Tian Di Special Misua Seafood Noodles. Flavorful misua noodles, succulent seafood, and vibrant vegetables in one dish.
Xin Tian Di Masachi. Sticky rice balls made from glutinous rice, ground peanuts, and toasted sesame seeds.
Almond and Black Grass Jelly with Fruit Cocktail. A refreshing and sweet creation made with smooth almond and black grass jelly complemented by vibrant fruit cocktail.
This culinary journey through Xin Tian Di was a symphony of flavors and a celebration of culinary artistry. From the tantalizing appetizers to the extraordinary main courses and the unforgettable desserts, every moment was a testament to Xin Tian Di’s commitment to elevating Chinese cuisine.
So, if you’re ready to embark on a culinary adventure that merges tradition with innovation, Xin Tian Di awaits—ready to amaze your senses and create memories that will linger long after the last bite.
Xin Tian Di is located at 4th Floor, Crowne Plaza Galleria, Ortigas Avenue corner ADB Avenue, Ortigas Center, Quezon City, open daily to serve lunch from 11am to 3pm and dinner from 6pm to 10pm. It also delivers via FoodPanda and Pick-A-Roo.
Stay updated on its menu and offers by following it on Facebook and Instagram.
Want to book your stay at Crowne Plaza Galleria? Call +63287903100 or email cpgm.reservations@ihg.com and mention my code IKOTHGEL to enjoy 15% discount on the best available rates. (Offer valid until December 31, 2024.)
Disclosure: I attended a food tasting event held at this restaurant where dishes were served at no cost to the attendees to facilitate honest feedback.
Indulging in a delightful lunch with my officemates at Azadore, Chef Myke “Tatung” Sarthou’s newest restaurant in the Tomas Morato area, was a culinary adventure that transported us harried office workers to a world of international flavors with a touch of homegrown flair. There, we were able to experience Chef Tatung’s passion for food and sense of nostalgia which resulted to a memorable dining experience.
Romancing the Grill: Chef Tatung’s Concept
Drawing inspiration from his cherished memories of backyard barbecue parties and family gatherings, Chef Tatung crafted Azadore as an international grill with a heartwarming touch of home. The name itself, a playful fusion of “asador,” meaning “fire pit or grill” in South American countries, and “adore,” symbolizing love and cherish, perfectly captures the essence of this culinary haven.
A Journey Back in Time: The Converted Ancestral Home
As we stepped into Azadore, housed in a converted ancestral home on Scout Fernandez Street in Quezon City, we were instantly captivated by its timeless charm. The mid-century post American-era family home, transformed into a beautiful dining destination, enveloped us in a nostalgic embrace inspired by Chef Tatung’s childhood memories of grilling in his Cebu garden and his grandmother’s dining table.
Converting an almost 80-year-old home into a 300-seater restaurant was no small feat, but with the expertise of interior designer Ivy Almario, the team infused their unique style into the space while preserving its classic allure. The original footprint of the house was respected, paying homage to its architectural bones. Original materials and flooring were retained, gracefully blending the past with a modern twist. Azadore embodies the idea that we can embrace the present and future while staying connected to our roots and cherished traditions.
A Haven for Gatherings: Azadore’s Unique Spaces
Azadore offers a haven for both large and intimate gatherings. With an indoor seating capacity of 113 and the Breezeway Terrace, an al fresco area accommodating 180 people, the restaurant provides an ideal setting for various occasions. Whether it’s a family reunion, a milestone celebration like a birthday or anniversary, or even corporate events such as product launches or seminars, Azadore can caters to various large group functions. Former bedrooms have been transformed into private dining rooms, offering a more intimate ambiance for special gatherings.
A Spanish-Inspired Respite: Our Flavorful Escape
Amidst the hustle and bustle of our busy workday, we found respite in Azadore’s Spanish-inspired dishes. Chef Tatung’s vision of serving Spanish fare the way we Filipinos know and love them truly came alive in our lunch experience. Here are the highlights of our delectable feast:
Dinner rolls and butter
This much appreciated complimentary dish helped to tide us over while waiting for our orders to be served.
Paella Negra (Php1,350)
A captivating dish featuring rice flavored with squid ink, adorned with succulent octopus, shrimp, and clams. The flavors mingled harmoniously, creating a medley that pleased both the eyes and the taste buds. It is served with a side of creamy aioli but I preferred the rice dish without it.
Salpicao (Php690)
Tender cubes of beef tenderloin sautéed to perfection in garlic, butter, and wine. This may be a little “sauce-ier” than my usual preference for salpicao but it went well with our paella.
Gambas con Chorizo (Php950)
A mouthwatering combination of prawns, garlic, homemade smoked chorizo, parsley butter, and a hint of lemon juice. The flavors danced on our tongues, showcasing the skillful fusion of Spanish and Filipino influences.
These dishes were served in portions that suited our group of four quite well, resulting in well-satisfied foodies who can happily go back to being corporate drones.
In addition to savoring the sumptuous dishes, we couldn’t resist capturing the moment with some delightful photo opportunities. Azadore’s charming ambiance and visually appealing presentations provided the perfect backdrop for our Instagram-worthy snapshots.
A Culinary Adventure Awaits at Azadore
Azadore, Chef Tatung’s newest restaurant, has undoubtedly become a must-visit destination for food enthusiasts seeking a delightful blend of international and local flavors. The passion and expertise poured into every aspect of this culinary gem, from its nostalgic concept to its converted ancestral home, make it a truly exceptional dining experience. Whether you’re planning a gathering with loved ones or simply seeking a delectable respite from the everyday, Azadore promises a journey that will satisfy both your palate and your heart.
Embark on your own gastronomic adventure and discover the warmth and flavors of Azadore, where the love for food and cherished memories come together in perfect harmony.
Azadore is located at 111 Scout Fernandez Street, Barangay Sacred Heart, Quezon City, open daily from 10am to 12 midnight. For inquiries and reservations, contact +63 917 101 0070.
Stay updated on its menu and offers by following Azadore on Facebook and Instagram.
We often hear of restaurants referred to as “hidden gems,” those little-known or undiscovered dining spots that offers exceptional food, service, or ambiance that is worth discovering.
Often tucked away in some out-of-the-way location, these spots may be hard to find but but once discovered, they offer a unique and unforgettable dining experience that makes them stand out from other more well-known restaurants.
It’s no wonder then that foodies like me are always on the lookout for hidden gems; aside from the delicious and unique eats, we greatly enjoy the feeling discovering a hidden treasure that is not widely known, and we take pride in sharing our discovery with others who share our passion for great food.
One such discovery is Amah Restaurant in Taguig City.
A quarantine venture
Amah Restaurant was founded by Chef Jose Villarreal, a young culinary prodigy who parlayed his childhood interest in cuisines into a budding career as a chef. While on lockdown in 2020, he and his classmates at the prestigious Enderun Colleges set about gaining real-world experience in their field by launching their own food business headquartered in Jose’s family home in Taguig.
From researching, test cooking and initially selling food products online, Jose and his team eventually opened AMAH Restaurant, named after his maternal grandmother, situated at the roof deck of his family home in 2021. By October 2022, the restaurant gained accreditation from Enderun Colleges as an establishment where its students can undergo their on-the-job training.
Amah Restaurant is known for its heirloom Filipino-Chinese dishes with a twist such as Sisig Stuffed Chicken Wings, Smoked Char Siu Pork Belly with Bao Buns and Bibingka Cheesecake. These delicacies are prepared by the young chefs who made it a point to use local ingredients and put their own unique twists to heirloom recipes.
The restaurant also treats its patrons to a breathtaking view of the Makati and BGC cityscapes. Sunsets were definitely amazing on the upper roofdeck, making it a favorite for engagement proposals, anniversaries, and other special occasions.
A dream collaboration
Chef Jose recently led his team of fellow student-chefs for a dream collaboration with Chef Donovan Cooke from Melbourne, Australia on a two-night dinner event which featured 14 specially-curated gourmet courses from Chef Donovan’s menu. These dishes were prepared by Chef Jose and his Amah team under the supervision of Chef Donovan himself.
Chef Donovan is known for his exceptional culinary skills and his extensive experience in the fine dining industry. He has worked in some of the most prestigious restaurants around the world and gained recognition for his expertise in seafood as well as for his innovative and creative approach to cooking, which combines classic French techniques with modern Australian flavors.
“This was such an honor for Amah and a great treat for our clientele,” Chef Jose shared. “We were so excited to have had the opportunity to work in the same kitchen as Chef Donovan and to have him guide us as we prepared dishes he developed. It was definitely a major milestone for all of us at Amah. And our guests for those two nights were so lucky for the experience that was in store.”
Chef Donovan Cooke was just as excited about the dinner event. “These young chefs are very dedicated and passionate about their craft. They could have taken it easy during the pandemic, found an excuse to just lay around and rest like many of us did during the lockdowns. But they forged ahead because they’re all determined to continue learning and honing their talents. It was my privilege to be one of their mentors, to encourage them as they make their marks in the business.”
A symphony of flavors
The 14-course dinner took Amah Restaurant’s guests on an exciting flavor journey, with each dish thoughtfully designed to showcase the interplay of ingredients.
The meal startsedwith a refreshing Chilled Oyster Truffle Soup with cos lettuce, followed by the delicate balance of Mud Crab with pomelo, coriander, and ginger. The Torched Sardines with escabeche olive offered a burst of smoky and umami flavors, while the Seared Spiced Tuna with Watercress, pickled mushroom, and truffle dressing offered a combination of spice and earthy notes.
Chilled Oyster Truffle Soup with cos lettuce
Mud Crab with pomelo, coriander and ginger
Torched Sardines with escabeche olive
Seared Spiced Tuna with Watercress, pickled mushroom and truffle dressing
The dinner progressed with the richness of the Mussels Mariniere with parsley and white wine sauce, and the Baby Squid with Pear, Parma Ham, and olive oil emulsion that offered a delightful play of sweet and savory flavors. The Grilled Octopus with Piperade and Spanish chorizo brought a smoky touch to the table, while the Slow Roast Free Range Chicken with celery heart and sauce Bois Bourdain offers a comforting and savory indulgence.
Mussels Mariniere with parsley and white wine sauce
Baby Squid with Pear, Parma Ham and olive oil emulsion
Grilled Octopus with piperade and Spanish chorizo
Slow Roast Free Range Chicken with celery heart and sauce Bois Bourdain
The Hibachi Grilled King Prawn with asparagus and shellfish citrus vinaigrette added a burst of freshness, while the Curry Roast Mahi-Mahi with cauliflower, capers, raisins, and apple offered a unique blend of sweet and spicy flavors. The Spiced Roast Duck with fig compote and spice jus brought a depth of flavors with its combination of sweet and savory notes, while the Braised Beef Shin with balsamic onion and bordelaise sauce offered a rich and succulent experience.
Hibachi Grilled King Prawn with asparagus and shellfish citrus vinaigrette
Curry Roast Mahi-Mahi with cauliflower, capers, raisins and apple
Spiced Roast Duck with fig compote and spice jus
Braised Beef Shin with balsamic onion and bordelaise sauce
The meal came to a close with the delightful Mango and Almond Cake with Mango Salad and Banana Passionfruit Sorbet, followed by the Spiced Pineapple with Pain Perdu and gingerbread ice cream, offering a sweet and tangy finale to the flavor journey.
Mango and Almond Cake with Mango Salad and Banana Passionfruit Sorbet
Spiced Pineapple with Pain Perdu and gingerbread ice cream
To fully appreciate the intricacies of each dish, diners were encouraged to savor each bite, to allow the flavors to linger on the palate while taking note of the unique combinations of ingredients, the textures, and the subtle nuances of flavors that Chef Jose and his team have masterfully crafted. Each dish tells a story, a culmination of culinary expertise and creativity, meant to be savored and enjoyed to the fullest.
After successfully executing a challenging 14-course menu in collaboration with Chef Donovan Cooke, it’s clear that Chef Jose Villareal and his team of student-chefs from Amah Restaurant are ready to take the local food scene by storm. This unique culinary experience allowed them to showcase their skills and creativity in the kitchen, while learning from a master chef like Donovan Cooke.
It sure is exciting to anticipate what more these enterprising young restaurateurs will be able to come up with in the future with the hidden gem Amah Restaurant as the backdrop for these culinary adventures!
Amah Restaurant is located at 27 F. Segundo Street, Phase 4, AFPOVAI, Taguig City, open Tuesdays to Fridays from 5pm to 10pm and Saturdays to Sundays from 10am to 10pm.
Disclosure: Together with fellow content creators, I attended a food tasting held at this restaurant. Food items mentioned here were served to us at no cost.
It’s been quite some time since I enjoyed a sojourn at the posh Rockwell area in Makati. With all the upheaval in the metro caused by the pandemic and the recent elections, I have not been able to re-explore a lot of my favorite haunts.
That’s such a shame as one of benchmarks for a fine-dining experience remains to be Chef Jessie Rockwell Club.
Having re-opened after pausing its operations due to the lockdown measures in the city, Chef Jessie Rockwell Club is all set to provide the metro’s foodies with well-crafted gourmet dishes and a luxurious environment in which to enjoy their meal.
Chef Jessie Rockwell Club is helmed by Chef Jessie Sincioco, a pioneer in the locak culinary scene. Having won the baking category grand prize winner in The Great Maya Cookfest in 1983 and becoming the very first Filipina Pastry Chef in 1990, she furthered her illustrious career by managing upscale restaurants through her own company JCS Gastronomie, Inc. In 2015, she received the distinction of being hand-picked to cook for His Holiness Pope Francis during the Pontiff’s visit to the Philippines.
I was happy that during our recent trip to the Rockwell area, my fellow unnies Jen of Sand Under My Feet and Nix of IEatAndIWander, were able have a sit-down meal at Chef Jessie Rockwell Club to enjoy Chef Jessie’s celebrated culinary creations.
We started with Chef Jessie’s Ciabatta, a long, flat and rustic-looking loaf that’s sets the tone for a great meal, especially since it’s accompanied by Chef Jessie’s Special Dip made with finely chopped red and green bell peppers, pimiento and grated parmesan in herbed olive oil, along with bread rolls and butter.
We had our taste of fresh produce thanks to the Salad ala Judy Ann, composed mixed greens tossed with bits of fruits in season along with slivers of brie and bleu-cheese in a raspberry vinaigrette dressing.
To further whet our appetites, we had our serving of Cream of Carrot and Pumpkin Soup, a thick and creamy bisque made with wholesome ingredients with a final seasoning of freshly ground black pepper upon serving.
One of our main dishes was a serving of US Beef Tenderloin Tips Salpicao, made with the nicely trimmed and flavorful ends of US beef tenderloin, stir-fried in Worcestershire sauce, butter, garlic, and other spices, and served with creamy mashed potatoes and sauteed vegetables in season.
We also enjoyed another tasty viand: the Pan-Fried Salmon in Mariner Sauce, a succulent fillet of Norwegian Salmon on a bed of creamy, herb-infused sauce, garnished with chopped parsley, and served along with creamy mashed potatoes and sauteed vegetables in season.
To cap off our sumptuous meal, we enjoyed a decadent serving of fluffy Chocolate Souffle drenched in vanilla sauce.
We also accompanied our meal with both cold drinks – Freshly Brewed Iced Tea and Fresh Lemongrass Tea – and hot beverages – Freshly Brewed Coffee and Basilur Tea from Sri Lanka.
Freshly Brewed Iced Tea
Fresh Lemongrass Tea
Brewed Coffee
Basilur Tea
For this group of unnies, our sit-down dinner at Chef Jessie Rockwell remains one for the books!
Chef Jessie Rockwell Club is located at Ground Floor, Rockwell Club, Amorsolo Square, Rockwell Center, Makati, open daily from 11am to 11pm. For reservations and inquiries, call +63 2 88906543 or +63 2 98907630.
Know more about Chef Jessie through her website or follow Chef Jessie on Facebook and Instagram for more details about her restaurants’ latest offerings.
Sometimes, the occasion calls for you to indulge in the finer things in life – and what better to splurge on than an unforgettable meal? Paying homage to its former home with old world opulence, The Manila Hotel-managed Cowrie Grill delights guests by offering the choicest selection of meats and seafood.
Fine dining goes one step further at Cowrie Grill. It is a gem of a restaurant located at Promenade 3 Mall, Greenhills on Missouri Street. It is upscale and impressive, coupled with warm service reserved for VIP guests like you. Explore our distinctively flavored steaks handcrafted by our chefs, as well as tantalizing menu that includes main entrees, appetizers, healthy greens, and desserts!
As a start, go for the French Onion Soup, or try the Maitre D’ Caesar Salad – freshly prepared greens with crunch from romaine lettuce, croutons, generously drizzled in olive oil, cheese and bacon complemented by the sweet and zesty Caesar salad dressing. Pair it with the flavorful pan-seared scallops on mushroom risotto.
Menu standouts here are the Surf and Turf set duo of Pitik Lobster Thermidor [fresh slipper lobster] and US Angus Beef Tenderloin with baked garlic and garden vegetables. Go for US Angus Beef Rib or the US Angus Chateaubriand that are seasoned and grilled to perfection. Complement this with any of Cowrie Grill’s fine selection of red wines. You also have a choice of a generous serving of certified Angus Beef Tomahawk [best shared by two].
When it comes to the food, Cowrie Grill is a great place to go for variety. Aside from meat cooked to perfection, the seafood is much more than an afterthought. Pescatarians will enjoy our mouth-watering sweet and silky Chilean Sea Bass, or the Grilled Norwegian Salmon Steak.
You must also try other good choices like the Symphony of Scallops, Baked Oysters, Iberico pork loin, and Angus Beef Burger.
An excellent ending to your hearty meal is our Chuao Chocolate Gateau, a rich four-layered cake served with Crème Anglaise.
Then, there’s the crowd favorite, Baked Alaska, with its perfectly browned meringue, flambéed with brandy, mouthwatering moist sponge cake with strawberry ice cream in the middle, and layers of different textures and flavors all in one bite.
With scrumptious food and impeccable service, Cowrie Grill’s guaranteed to impress. For table reservations, please call (02) 84631993 or email r.cowriegrill@themanilahotel.com.
Cowrie Grill may also be booked for exclusive functions for up to 30 guests.
About Cowrie Grill
Cowrie Grill used to be an in-house restaurant in The Manila Hotel but had to be transferred to San Juan in 1993 to give way to the famed Café Ilang-Ilang. With its classic and elegant interior, Cowrie Grill is perfect for celebrating special occasions like Father’s Day. It caters best to families and friends looking for a good intimate fine-dining place to relax and have a good meal after work or shopping. Guests can book the entire restaurant for an exclusive small function in strict compliance to the heath and safety protocols in the guidelines of the IATF.
I’ve never had the pleasure of dining at Lolo Dad’s Cafe in Malate which closed its doors a few years back.
From what I hear from veteran (ehrrm!) foodies and what I’ve gathered online, Lolo Dad’s is known for its fine dining, culinary masterpieces and the awards they merited.
Too bad I didn’t get to experience Lolo Dad’s but there is a silver lining to this predicament: in 2016, Chefs Ariel and Mia Manuel of Lolo Dad’s opened a new restaurant in Poblacion called Bistro Manuel.
It is a quiet establishment, almost hidden being situated away from Poblacion’s more casual (and noisier) bars and restaurants. The place is well-suited for workday lunchouts, intimate dinners for two or elegant family celebrations.
Diners are even given a sneak peek into the kitchen to see Chef Ariel Manuel and his team in action.
Together with my fellow foodies, I recently visited Bistro Manuel where we were welcomed by Chef Ariel himself. We also sampled the resto’s signature dishes which feature many of the old favorites from Lolo Dad’s as well as new creations that showcase the chefs’ mastery of their craft.
Starters. Tasty dishes to kickstart the meal.
Amuse bouche and freshly baked bread and butter (compliments of the chef).
Double Espresso Soup (Php295). Tomato and mushroom cream-based soups served in separate espresso shot glasses. Definitely a new way to enjoy soup!
Romaine Ceasar Salad (Php380). Crispy pancetta and six-minute boiled egg tossed in romaine lettuce with anchovies, lemon and parmesan cheese dressing.
Spinach and Warm Mushroom Salad (Php380). Mushrooms sauteed in smoked bacon on top of spinach leaves and doused with roasted garlic vinaigrette.
Lolo Dad’s Cafe Baked Oysters (Php230 per piece). A real treat to the taste buds, each oyster is accompanied by angel hair pasta under a layer of melted cheese, and accompanied with a cube of foie gras.
Sorbet (compliments of the chef). A citrus sherbet to cleanse the palate.
Mains. Hearty and flavorful viands showcase Chef Ariel’s mastery of European cooking techniques.
Mild Spice Arabbiata (Php550). Penne tossed in tomato base sauce seasoned with basil, garlic and chili flakes. A light dish that portended of great things to come!
Lamb Shawarma Grilled Pizza (Php700). In this pizza with a Mediterranean feel, lamb belly, tomato and onions are placed on a charcoal-grilled thin crust and served with yoghurt and chili dip.
“Only for the Rich” Pizza (Php1,290). One of the resto’s more playful dishes, this dish features many luxurious ingredients that led to its name. Lobster, duck liver, scallops, prosciutto and smoked salmon with carabao’s milk cheese and truffled tomato sauce on top of charcoal-grilled thin crust garnished with edible flowers.
Pan-fried Fillet of Salmon (Php695). A hefty piece of well-seasoned salmon, seared and served caramelized onion, potatoes and bacon butter sauce.
Roasted Duck Breast (Php860). Breast of moulard duck on compressed potatoes.
Seared Scallops and Scampi (Php990). Bechamel-stuffed rigatoni pasta accompany seared scallops and plump shrimp.
Lamb & Lamb with Lamb (Php860). Three ways to enjoy various parts of lamb: roast lamb rump, stewed lamb breast and fried lamb sweetbread with sieved potatoes.
US Rib-Eye Prime Steak (Php2,200). 300 grams of premium steak grilled to medium doneness and served in rendered fat with truffled mashed potatoes and chilled Hollandaise. A carnivore’s dream come true!
Desserts. A delectable selection of decadent confections whipped up by pastry chef Mia Manuel that capped a wonderful meal:
Freshly Baked Apple Tart with Rock Salt and Olive Oil Ice Cream (Php295)
Lemon Meringue Pie with Chocolate Ice Cream (Php295)
Baked Cheesecake with Orange in Spiced Syrup (Php275)
White Chocolate Creme Brulee with Berry Tartlet (Php240)
Tiramisu Souffle with Vanilla Sauce (Php350)
Declension of Mango and Mascarpone Cheese with Vanilla Frozen Cream and Dulce de Leche Sauce (Php285)
Every dish was exquisitely crafted and a feast for the senses. Bistro Manuel is definitely a welcome addition to my list of favorite restos in Poblacion.
Many thanks to Chef Ariel and the staff of Bistro Manuel for the warm welcome and fabulous food and the Jen of Sand Under My Feet for extending the invitation!
Bistro Manuel is located at Second Floor, Six Axis Center, 4347 B. Valdez Street, Poblacion, Makati City, open daily from 11am to 2pm and from 6pm to 11pm. For inquiries and reservations, call +63 2 88718566, +63 926 7341067 or +63 998 3423566.
Disclosure: Together with fellow foodies, I attended a good tasting held in this establishment wherein the items mentioned above were served to enable us to sample the fare to facilitate an honest review and were not paid for by the participants including myself.
Check out my posts on other fine dining establishments:
Jellybeans in the City 