Suman sa Ibos Suman sa Dahon Leche Flan Sapin-sapin
Experience a vibrant rhapsody of flavors in celebration of Philippine Independence Day with the rich heart-thumping beats, resplendent colors and abundance of distinct yet perfectly blended tastes of the country’s gastronomic heritage during the Fiesta Filipiniana amidst an international lunch/dinner buffet fare at the Riviera Café for the month-long food fest in June 2011.
Tantalize the palate to the lavishness of Philippine cuisine and uncover the exuberance and joie de vivre of Philippine fiestas, the Bayanihan spirit and the culinary influence of three centuries of Spanish colonial rule and the lively trade with Chinese, Indian, Malay and the spice laden local recipes and ingredients. The joyful outcome of which is a mirthful melting pot of savory, sour, tangy, sweet aromas and essences as diverse and fascinating as the country’s 7,107 islands.
With artful culinary black belt chops, The Heritage Hotel Manila’s chefs recreate classic Philippine fiesta favorites and masterfully craft gourmet renditions of Lechon (a whole roasted suckling pig), Hamonado (honey-cured beef), Fish Escabeche (Fried Fish With Sweet And Sour Sauce), Rellenong Alimasag (Stuffed Crabs), Paella, Kare-kare (oxtail and vegetables cooked in peanut sauce), together with other gastronomic wonders. Relish the gourmand’s version of Bagoong as the sauce de rigor to perfectly pair with your choice of Philippine main entrée. This fermented sauce is the country’s answer to Malaysia’s Balachan, Indonesia’ Trassi, and Thailand’s Kapi.
Executive Chef Alex Chong leads the Filipino dream team of Philippine cuisine experts. Sous Chef Domeng Madriano, Sous Chef Roger Armas, Pastry Chef Leanne Canono and Commis Chef Karl Fortaleza have been at one point recently represented the country in as Guest Chefs in the Filipino Food Promotion in the sister 5-Star Deluxe Millennium properties in Grand Copthorne Waterfront Hotel, Singapore and Millennium Hotel Sirih, Jakarta.
Chef Domeng’s versatility and expertise is reflected in the diverse international cuisine as well as Filipino cuisine he has been whipping up to the delight of discerning guests in the Hotel industry for 15 years. His irresistible sauces drapes Filipino-fusion gastronomic marvels: pan-fried fish with vanilla sauce, pork spareribs with special sauce, sauteed lamb with black pepper sauce, fried seafood with chili hoisin sauce and lamb osso bucco and his renditions of hams and smoked items.
On the other hand, Sous Chef Roger Armas has disarmed the most discerning diners from various cultural background, preference and even lineage akin to royalty, with his authentic Filipino cuisine and signature Filipino touches to international dishes. There’s something magically wonderful about his Filipino regional specialties particularly Pangasinan cuisine that one cannot help but get a second serving of flavorful delights such as Paella, Menudo, Mechado, Chicken Embotido ,Lengua, Estofada, Pinakbet, Seafood in Coconut Milk and many more. To the uninitiated, Pangasinan cuisine is an authentic melting pot of Spanish cooking techniques and flavorings (olive oil, chorizo) and exquisite Filipino ingredients, herbs and spices (such as coconut milk, spicy shrimp paste, etc.) Moreover, Chef Roger is no stranger to whipping up dishes fit for royalty and artistic sensibilities. His international culinary creations with an inventive Filipino flare such as his original recipe of Fish Sarciado with Poppy Seeds delighted the Royal family of Saudi Arabia and diplomatic officials throughout his adventure in Saudi Arabia and Taipei.
As a sweet endnote for diners, Chef Leanne and Chef Karl present new epicurean interpretations of sweet delights such as Kakanin (Native Rice Cakes), Maja Blanca (Corn Pudding), Leche Flan (Caramel Custard), Turon ((Crispy Banana Rolls), Buko Salad A La Crema (Young Coconut Salad with Sweet Cream), and the icy-goodness of Halo-halo.
For inquiries and dining reservations, call The Heritage Hotel Manila at 854-8888 or e-mail email@example.com.