With gleaming marbled floors, soaring space highlighted by two beautiful staircases and an iconic scultpture on the ceiling, The Manila Peninsula’s lobby is a good reminder of what people expect from the hotel and dining destination.
Every dish must match the lobby’s resplendent structure.
As always, Chef Myrna Segismundo is up for the challenge.
In 2013, Chef Myrna and The Manila Peninsula started the tradition of hosting the annual Filipino Festival in Escolta, the hotel’s all-day dining restaurant. But they’re taking it up a notch this year to celebrate the hotel’s Ruby anniversary.
“This is round number four,” said Manila Pen’s Resident Manager Yves Thoma “and I told Myrna, ‘Escolta is too easy for you’. We have to do something else. Let’s launch it up. Let’s do something in the Lobby.”
The Lobby is The Manila Peninsula’s biggest dining venue. From June 9 until June 19, they will serve 12 commemorative Filipino dishes that are nothing like what we usually eat at home.
The menu includes Chef Myrna’s signature favorites, which Coconuts Manila was able to try at a preview dinner.
As amuse-bouches, we sampled the kinilaw, adobo foie gras, kesong puti and longganisa de recadoas, pastel de pollo, and Angus beef tapa. They were served with an assortment of local craft beer, and drinks from VuQo vodka and Don Papa Rhum. It was a warm welcome for a rainy evening.
Of the five, my favorite was the kinilaw, the FIlipino ceviche. Chef Myrna’s version was made with prawn, salmon and lapu-lapu. It was cured in a refreshing combination of ginger, onion, chili, calamansi and vinegar.
A good part of the evening was spent mingling and talking about the Kevin Cobonpue designer pieces which were in the Pen for the festival. The Chiquita chairs made with rattan sticks were good for conversation. And they were surprisingly comfortable too.
Dinner was ushered in by ensaladong okoy or shrimp fritters (PHP800), a popular street food in the North. This version was served with a salad of palm hearts, jicama, pomelo and native honey fish sauce.
Next up was the batchoy and pao (PHP750). With a hearty broth, shredded meat, chicharon and excellent egg noodes, the batchoy was smooth and refined. It was a huge leap from the humble comfort food that is commonly seen on streets. The pao had a very unique bread, which I enjoyed very much. It was a very filling pair that I’d recommend as merienda for days when you need a boost.
The Chilean sea bass (PHP1,200) was perhaps the highlight of the meal. It was cooked in coconut cream and crab fat, and tasted as good as it sounds. We were given extra sauce which made the dish more heavenly, and a lot more sinful. It was served with a nice cup of crab fried rice.
The other star of the meal was the roast prime rib Tagalog (PHP1050) served with guava glaze. The meat was very soft and it had distinct traces of fruity sweetness. It’s something that meat-lovers will definitely enjoy.
I thought I would be too full for dessert, but there is always room for Chef Myrna’s signature Queso de Bola Cheesecake (PHP450). Her popular creation made with sharp Edam cheese, sour cream and topped with muscovado caramel sauce was the perfect punctuation to the evening.
Filipino cuisine is always tricky to play with. Someone’s grandpa or tita or mom always cooks better.
Chef Myrna, however, is an expert of her craft. Her fiesta is an upgraded version of the FIlipino food we all know and love.
So if a visitor from another country happens to be around in the next ten days, the Manila Pen is definitely worth a visit.
June 9-19. The Peninsula Manila, Corner of Ayala and Makati Avenues 1226 Makati City; +63 2 8872888, open 24 hours. Budget of about 2,500 per person.
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