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Apr 1, 2018

The Tasting Room Reopens at Nüwa Hotel in City of Dreams Manila with Chef de Cuisine, Frederic Thevenet.

April 01, 2018
Chef de Cuisine, Frederic Thevenet at The Tasting Room, Nüwa Hotel, City of Dreams Manila.


The first quarter of 2018 has been a great start for the food & beverage scene in Manila – numerous new restaurant openings, menu refreshes from existing concepts, and enough liquor launches to blur it all away. It's been a hectic ride and this entry celebrates a meal that can only be described as memorable.

Let's begin with a quick review of the sudden changes and answer the question – What happened to Crown Towers Manila?



Last January 16, 2018, Melco Resorts & Entertainment Limited rebranded Crown Tower properties located within its flagship City of Dreams integrated resorts in Macau and Manila with a new luxury called Nüwa. The introduction of Nüwa marks the first step of Melco's global ambition in the hospitality and entertainment industry, as they launch phase III of City of Dreams Macau in the second quarter of 2018.

In simpler terms, Melco goes solo and goes big!



Continuing the exciting news is Nüwa Hotel's Forbes Travel Guide 5-Star Award for 2018. A prestigious accolade achieved only by the finest hotels of the world. This already guarantees an exceptional service at the Tasting room.



The Tasting Room Manila moves and replaces the Crystal Lounge on the ground floor. The double height ceilings ensure a more spacious ambiance and a grander visual effect which can seat up to 40 people. For those guests who require more privacy, a semi-enclosed area with a capacity of up to 8 is available for reservation.



The main dining area composes mostly of 4-seater tables with a variety of setups – a couch and chairs combo or an all chair setup. Each table is dressed with a classic white tablecloth starched to perfection with every crease eased. A meticulous setup with multiple glasses, plates, and even a ribboned table napkin, and that's just the beginning.



The Tasting Room prides themselves on the details and the fine touches they do to make every guests experience simply the best. Here you'll see staff work with gloves on when setting up the table to ensure spotless arrangement.

About Chef Frederic Thevenet



Leading The Tasting Room’s revival is French Chef de Cuisine, Frederic Thevenet. Chef Frederic brings with him a treasure of culinary experience that stretch over three decades, with stints at Michelin-starred restaurants such as Pierre Gagnaire in Paris, The Waterside Inn in London, Claude Troisgros in New York, and Restaurant Bruno in Provence, France.

Prior to moving to the Philippines for the relaunch of The Tasting Room, Chef Frederic was Chef de Cuisine at Pierre Gagnaire’s La Maison 1888 at Intercontinental DaNang Sun Peninsula Resort, considered by many as a leading gastronomic destination in Vietnam. Joining Chef Frederic at The Tasting Room as the Maître D' (Restaurant Manager) is Stephen Moroney who used to work with Chef Frederic at DaNang.



The Tasting Room Menu


Sea Bass Carpaccio


Ravioli with porcini and king prawns with green curry.


Lobster Bisque


Pollock with Choucroute and Smoked Bacon


Cape Grim Grass-fed Beef Tenderloin


Chocolate Success with Lychee Veloute


Chef Frederic embarks on a new journey with the reopening of The Tasting Room at Nüwa Hotel, where he takes on a challenge to change how guests feel and think about haute cuisine in the Philippines. This carefully crafted 6-course menu with optional wine pairing is at the heart of the initiative.




Ground Floor, NÜWA, City of Dreams Manila
Aseana Avenue corner Roxas Boulevard
Entertainment City, Parañaque City
Philippines

Telephone (02) 691-7789, (02) 800-8080 (24-hour hotline)

Email: TheTastingRoom@cod-manila.com

6:30 pm - 10:30 pm Monday to Sunday (closed  on Tuesdays) 




The Tasting Room Menu, Reviews, Photos, Location and Info - Zomato


Mar 25, 2018

Sustainable Seafood Week 2018 Finale by Accor Hotels

March 25, 2018
Chefs of Sofitel Manila Philippine Plaza at their booth during Sustainable Seafood Week 2018 culminating activity.

AccorHotels and Meliomar Sustainable Seafood Solutions last March 15, 2018 launched their 3rd year in partnership with The Sustainable Seafood Week 2018 culminating activity at the Seawall Garden of Sofitel Philippine Plaza Manila.  Accor hotels such as, Raffles Makati, Fairmont Makati, Joy-Nostalg Hotel and Suites Manila, Mercure Ortigas, Novotel Manila Amanita Center, and Sofitel Philippine Plaza Manila each had their own presentation of culinary offerings made from sustainable caught and cultured seafood. The premise of the event builds awareness for the need to be more discerning on the origins of the seafood you purchase.

Meliomar streamlines the process by working with local fishing communities to improve their catch quality. They further strengthen their initiative by bringing many of the Philippines' most prestigious hotels, restaurants, influential chefs, and even schools to discuss the topic.


Behind each Accor property is a team of chefs dedicated not only to their respective kitchen, but also to the land or in this case the sea, where they source their aquatic ingredients. They understand the need to maintain ecological balance for a sustainable supply of fresh seafood.

Raffles Makati

Anne-Cecile Degenne, Executive Chef of Raffles Makati and Fairmont Makati

Novotel Manila Araneta Center


Michael Schauss, Executive Chef of Novotel Manila Araneta Center

Joy-Nostalg Hotel and Suites Manila


Chefs of Joy-Nostalg Hotel and Suites


Sofitel Manila Philippine Plaza


Fresh Tuna

Stay up to date with Meliomar at their Facebook page:
https://www.facebook.com/sustainableseafoodweekph/



Mar 12, 2018

Sustainable Seafood Week Philippines 2018 : Now on its on 3rd year!

March 12, 2018

Sustainable Seafood Philippines launched 2018 with a seafood feast at Marriott Manila's Grand Ballroom last February 28. This years festivities stretched over a 2-week period to accommodate the growing number of partners in the F&B industry.

The opening event showcased the culinary works from the numerous hotels, restaurants, and schools involved in the program.

1. New World Hotels

AG New World Manila Bay and New World Makati had undoubtedly garnered the most attention this year with an impressive display of fresh plump oysters. Being by the entrance had its advantages, but they surely made people stay with bites such as the torched Aburi scallops, Japanese-style oysters, and the tuna belly risotto.

March 1, 2018, 2pm to 7pm
Tom Epperson Photo Exhibit and Rare WS

March 5, 2018, 11am to 2pm
Oyster Shucking Competition
New World Hotel, Makati

AG New World Manila Bay booth

Fresh Oysters - New World Hotel Makati

Tuna Belly - AG New World Manila Bay


2. The Discovery Leisure Co.

The Discovery group brings in their head chefs from Discovery Suites in Ortigas, Discovery Country Suites in Tagaytay, and Discovery Primea in Makati, to prepare a tasty seafood boodle.

Seafood Boodle by the Discovery Group of Hotels


Chefs of (from left) Discovery Hotels and New World Hotels pose for a group photo.
Seafood Boodle from the chefs of The Discovery Leisure Company at the 2018 launch of Sustainable Seafood Week Philippines.

February 27, 2018, 3pm to 6pm
Discovery Suite Oritgas
CSR Asia Workshop

3. Conrad Manila

Hilton hotels' luxury brand, Conrad Manila, presents a spectacular seafood dim sum topped gold leaf and seafood appetiser. 




4. Shangri-La Hotels and Resorts

Chefs from all 3 Shangri-La Hotels in Manila brought in their best, Chef Carlo Huerta of Samba, Shangri-La Fort made Ceviche de Atun and Tamale de Camaron.

Ceviche de Atun


Makati Shangri-La prepared a Crispy Balls with Selva Black Tiger Prawns on a champagne flute with sauce. Edsa Shangri-La had a seafood risotto.

Crispy Balls with Selva Black Tiger Prawn by Makati Shangri-La Hotel


5. Accor Hotels

Joy Nostalg Hotel and Suites (Formerly known as Oakwood Premier Joy Nostalg Center) having only recently joined the Accor group on the last quarter 2017 did not deter them from putting up a display of dishes that support sustainable seafood. We're looking forward to their creations on the 2019 edition of the Sustainable Seafood Week, as they cultivate their new menu with sustainable seafood in mind. They presented Selva Shrimp® a premium-quality black tiger prawns naturally raised in mangrove forests with their Shrimp and Potato dish.

Shrimp with Potato by Joy Nostalg Nostalg


Mercure Ortigas


Aguachile de Camaron in Ube Cone - Joy Nostalg


Raffles Makati had the team of Mirèio prepare a simple salmon and soy sample that played with the freshness of the fish, flavoured with Chinese-style steamed soy fish sauce.



Raffles Makati

The Accor group also includes Fairmont Makati, Sofitel Philippine Plaza, and Novotel Manila Araneta Center, each property showcasing the uses of sustainable seafood from accredited suppliers and organizations who work hand in hand with local fishermen to maintain the sustainability of the Philippine seas.


Sofitel Manila


Also in attendance this year are some of Metro Manila's top schools known for their culinary education.

Culinary students of Enderun Colleges presented a simple risotto crowned with a fresh shrimp, properly expressing the theme of the event, fresh seafood.

Check out all the exciting activities and special dishes that will be featured during Sustainable Seafood Week 2018 from February 26 to March 15.  Support the seas by being more conscious about where the seafood we eat are sourced.

Feb 20, 2018

Izakaya Sensu : Modern Touches on Japanese Cuisine

February 20, 2018
Izakaya Sensu - Dining area

Raintree Restaurants, the group behind the Kabila Filipino Bistro and Museum Cafe duo, brings together another pair of dining concepts, Chotto Matte and Izakaya Sensu.

Izakaya Sensu takes on a modern approach to traditional Japanese cuisine. Combining new flavours, freshness, and time-honoured techniques. 

I started with a refreshing glass of their Mango Orange Yakult Smoothie (195 PHP) with frozen condensada for an extra creamy texture. 


Mango Orange Yakult Smoothie (195 PHP)

First to arrive was the Avocado Wasabi (75 PHP per 2 pieces) yasai  "vegetable" sushi -  a simple sushi with a mix of wasabi and a topping of fresh avocado cubes. 


Avocado Wasabi (75 PHP) 2 pcs

On to the Rolls, I had quiet a few plates to pair with my entree, though my curiosity may have gone overboard.


Spicy Tuna Roll (175 PHP)


Spicy Tuna Roll - Tuna, Green Chili, and spicy mayonaise. 


Dynamite Roll (295 PHP)

Also, I had an Ama-Ebi nigiri - fresh imported sweet shrimp with blue caviar (scampi roe) for a salty flavour that pops in your mouth, which quickly subsides.


Ama-Ebi Nigiri (250 PHP) 2 pieces per order


Ikameshi - squid cooked with rice.


Chicken Namban (220 PHP)

Deep fried chicken thigh marinated in sweet and sour sauce topped with homemade tartar sauce.



Izakaya Sensu and Chotto Matte

G/F Net Park Building
5th Avenue
Bonifacio Global City
Taguig City, Philippines


Izakaya Sensu Menu, Reviews, Photos, Location and Info - Zomato




Feb 15, 2018

Samba's Bartender Series : Daniele Dalla Pola "The Tiki Maestro"

February 15, 2018


Shangri-La Fort continues their Bartender Series with the magical world of Tiki Cocktails as award-winning "Tiki Maestro" Daniele Dalla Pola takes over Samba's poolside bar from February 14 - 16, 2018.


Witness a fiery display of passion for cocktail making as the "Tiki Maestro" Daniele Dalla Pola unleashes his techniques behind the bar at Samba, Shangri-La Fort. 



Below is a short video demonstrating the process for the "Painkiller Cocktail" which will also be available at Samba during the promotion.



On this visit he'll be featuring his personal line of liqueurs, Alamea Exotic Infusions and spirits from Bacardi.



Wonderful cinnamon sparks adds a bit of spice to the aroma even before your first sip. Before anything, let Chef Carlo Huerta cook you up flavours of Peru while waiting for the Tiki Bar to shake things up 8pm onwards.







Samba

8/F Shangri-La Fort Hotel
5th and 3rd avenue corner 30th street
Bonifacio Global City
Taguig City, Philippines

Call (632) 820 088 for reservations.



 

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