Executive Chef Alvin Ng with Chef Maurice Toh
Fan the insatiable appetite for life’s little gastronomic pleasures tucked in the indulgent pastiche of the best Eastern and Western fare at the Riviera Café’s “East Meets West” Food Promo for lunch/dinner buffet from August 3 to 16, 2009.
Fresh from his three decades of culinary experience in various 5-star luxury hotels in Singapore, Malaysia, Taipei, Sydney and Sri Lanka and award-winning streaks in Singapore’s prestigious Salon Culinary Food & Hotel Asia for the highly-acclaimed Hot Seafood Bronze Medal, Hot Main Course Silver Medal and Main Course Gold Medal with Excellence, the Heritage Hotel’s new Executive Chef Alvin Ng redefines the food styles of two cultures with his versions of the signature cuisines of the world.
THE WORLD IN A PLATE
Take a lip-smacking food trip beyond your wildest imagination from Europe to Southeast Asia in multi-awarded Chef Alvin’s magnificent gastronomic carpet ride to his sui generis, luxurious and diverse textures, scents and flavors of Continental cuisine: Poached Fish with White Wine Sauce, Osso Bucco Gremolate, Roast Leg of Lamb with Mint Jus, Baked Salmon Fillet with Spinach Mousse in Brorche, and Roast Lamb Leg; Singaporean cuisine – the best Hainanese Chicken Rice renowned as the most popular in Manila, Nonya Rojak, Nasi Lemak, Mee Goreng, Chili Crab, and Bak Kut Teh; Chinese cuisine - dimsums, Bola-bola siopao, Harkaw, Roast Duck and Suckling Pig; Malaysian cuisine - Asam Pedas (Fish) , Beef Rendang, Prawn Sambal with Tomato and Pineapple; Thai cuisine - Otak-otak (fish cakes); Crabmeat and Avocado with Mustard Mayonnaise; Beef Salad; Pad Prek King (Stir Long Bean and Beef); Keang Kweu Wan (Green Curry Chicken); Pla Neang Ma Mau (Steamed Fish with Spicy Sauce); Kaprao (Spicy Stir Fried Beef ) and Tom Yam Soup and Tom Yam Gari (Sour and Spicy Chicken Lemon Soup); the Philippine cuisine Lengua Con Celas (Braised Ox-Tongue with Mushroom) and Escabeche (Fried Fish with Sweet Vegetable and Pineapple); Indonesian cuisine - Kalio Ayam (Chicken Light Curry), Gado Gado with Peanut Sauce, Cilantro Squid Salad, Daging Tinoransa (Stewed Beef in Hot Green Chili); Ayam Masak Jamur (Braised Chicken and Mushroom with Soya Sauce); Ayam Pangang (Grilled Chicken ); Soto Ayam (Chicken soup) and Japanese cuisine - Kani, makis, fresh salmon and tuna sushi.
WRAPS-AROUND-THE-WORLD
Furthermore, enrapture your palate to Chef Alvin’s exclusive flavors and flair of Wraps-Around-The-World merrily going round the expansive buffet spread such as Singaporean Po Piah, a soft, thin paper-like crepe filled with finely grated and steamed turnips, bean sprouts, lettuce leaves, grated carrots, minced meat, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelet; Indonesian Murtabak,, made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel of minced beef, onions, eggs and salt and served with curry; Vietnamese Spring rolls, juicy prawns, rice vermicelli, julienned carrots, bean sprouts, and Thai basil and mint wrapped in translucent rice papers and Malaysian Roti Prata, a Southeast Asian interpretation of India’s Paratha. A mixture of ghee, egg, flour and water kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet. The ideal Roti Prata is flat, fluffy on the inside but crispy and flaky on the outside. It is traditionally served with curry or for the adventurous with sugar or condensed milk and banana.
GLOBETROTTER’S OODLES OF NOODLES
Unwrapped from your gastronomic inhibitions, venture further into culinary fantasyland as Chef Alvin masterfully unravels the aces up his sleeves in the tomato and black olive flavor-infused and home-made Italian penne, fetuccini and spaghettini pasta and spinach ravioli with choice of pesto, bolognese, herbs and tomato sauce; his trademark rendition of the must-try Singaporean Laksa, this irresistible concoction of noodles made from rice flour swathed in velvety gravy made from spices, herbs, dried shrimp, coconut milk, chili and complete with Chef Alvin’s secret ingredients and other oodles of noodles particularly Singaporean Chicken Hor Fan and Char Kway Teow; Thai Kwey Teow Ped (Duck Noodle Soup) and Indonesian Mee Soto.
Take a lip-smacking food trip beyond your wildest imagination from Europe to Southeast Asia in multi-awarded Chef Alvin’s magnificent gastronomic carpet ride to his sui generis, luxurious and diverse textures, scents and flavors of Continental cuisine: Poached Fish with White Wine Sauce, Osso Bucco Gremolate, Roast Leg of Lamb with Mint Jus, Baked Salmon Fillet with Spinach Mousse in Brorche, and Roast Lamb Leg; Singaporean cuisine – the best Hainanese Chicken Rice renowned as the most popular in Manila, Nonya Rojak, Nasi Lemak, Mee Goreng, Chili Crab, and Bak Kut Teh; Chinese cuisine - dimsums, Bola-bola siopao, Harkaw, Roast Duck and Suckling Pig; Malaysian cuisine - Asam Pedas (Fish) , Beef Rendang, Prawn Sambal with Tomato and Pineapple; Thai cuisine - Otak-otak (fish cakes); Crabmeat and Avocado with Mustard Mayonnaise; Beef Salad; Pad Prek King (Stir Long Bean and Beef); Keang Kweu Wan (Green Curry Chicken); Pla Neang Ma Mau (Steamed Fish with Spicy Sauce); Kaprao (Spicy Stir Fried Beef ) and Tom Yam Soup and Tom Yam Gari (Sour and Spicy Chicken Lemon Soup); the Philippine cuisine Lengua Con Celas (Braised Ox-Tongue with Mushroom) and Escabeche (Fried Fish with Sweet Vegetable and Pineapple); Indonesian cuisine - Kalio Ayam (Chicken Light Curry), Gado Gado with Peanut Sauce, Cilantro Squid Salad, Daging Tinoransa (Stewed Beef in Hot Green Chili); Ayam Masak Jamur (Braised Chicken and Mushroom with Soya Sauce); Ayam Pangang (Grilled Chicken ); Soto Ayam (Chicken soup) and Japanese cuisine - Kani, makis, fresh salmon and tuna sushi.
WRAPS-AROUND-THE-WORLD
Furthermore, enrapture your palate to Chef Alvin’s exclusive flavors and flair of Wraps-Around-The-World merrily going round the expansive buffet spread such as Singaporean Po Piah, a soft, thin paper-like crepe filled with finely grated and steamed turnips, bean sprouts, lettuce leaves, grated carrots, minced meat, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelet; Indonesian Murtabak,, made by spinning pastry until very thin, like filo pastry, then shallow-frying it in a custom made flattened heavy wok. The ingredients are added, then the pastry is wrapped around the ingredients to make a parcel of minced beef, onions, eggs and salt and served with curry; Vietnamese Spring rolls, juicy prawns, rice vermicelli, julienned carrots, bean sprouts, and Thai basil and mint wrapped in translucent rice papers and Malaysian Roti Prata, a Southeast Asian interpretation of India’s Paratha. A mixture of ghee, egg, flour and water kneaded thoroughly, flattened, oiled and folded repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil and then cooking on a flat iron skillet. The ideal Roti Prata is flat, fluffy on the inside but crispy and flaky on the outside. It is traditionally served with curry or for the adventurous with sugar or condensed milk and banana.
GLOBETROTTER’S OODLES OF NOODLES
Unwrapped from your gastronomic inhibitions, venture further into culinary fantasyland as Chef Alvin masterfully unravels the aces up his sleeves in the tomato and black olive flavor-infused and home-made Italian penne, fetuccini and spaghettini pasta and spinach ravioli with choice of pesto, bolognese, herbs and tomato sauce; his trademark rendition of the must-try Singaporean Laksa, this irresistible concoction of noodles made from rice flour swathed in velvety gravy made from spices, herbs, dried shrimp, coconut milk, chili and complete with Chef Alvin’s secret ingredients and other oodles of noodles particularly Singaporean Chicken Hor Fan and Char Kway Teow; Thai Kwey Teow Ped (Duck Noodle Soup) and Indonesian Mee Soto.
SWEET ENDINGS
As fitting endnote to your gastronomic expedition, sink your teeth into decadent Filipino classic desserts with a gourmet twist of Halo-halo, the all-year icy favorite; and to-die-for crème brulee, tiramisu, petit fours, fruit-flavored cheesecakes and other sweet treats which even the staunchest culinary critic could not say no to.
As fitting endnote to your gastronomic expedition, sink your teeth into decadent Filipino classic desserts with a gourmet twist of Halo-halo, the all-year icy favorite; and to-die-for crème brulee, tiramisu, petit fours, fruit-flavored cheesecakes and other sweet treats which even the staunchest culinary critic could not say no to.
Have your little gastronomic getaway in the Metro, traipse off to the Riviera Café’s sensational buffet spread whipped up by its award-winning Executive Chef Alvin Ng. For inquiries and dining reservations, call The Heritage Hotel Manila at 854-8888 or e-mail foodbev@heritagehotelmanila.com. The Heritage Hotel Manila is managed by the Millennium Hotels and Resorts.
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