It was an opportunity we couldn’t possibly turn down, even if we had to juggle our crazy calendar. You see, Business & Leisure, the television show, has a new segment now called BMW Leisure Trips where recommended leisure destinations will be featured. A big part of the leisure trip, of course, is the vehicle (or vehicles) that will be used, preferably luxury, to ensure a totally pleasurable experience. BMW will provide these luxury vehicles, and for this, the first of a series of leisure trips, BMW provided us with two iconic models, the BMW 5 Series and the BMW X3.
The 5 Series I appropriated for myself (at least for that day!). This sixth-generation 5- series is based on the features of the BMW 7 Series; in fact both series have an extensive use of shared components. It had a sporty, elegant look with great driving dynamics. Its auto start-stop function switches off the engine when the vehicle stops at an intersection or when you are stuck in traffic, which allows your car to be more fuel-efficient. It has a powerful 2.5 engine capable of 204 hp. and a torque of 270 Nm. I enjoyed the 8-speed Streptronic transmission which makes you feel like you have manual control over the automatic system. With such power and the stability of the BMW, the drive to Tagaytay was a breeze.
The other car was the X3 which proved so popular that on the night of its launch, the full initial shipment was sold – all spoken for on the first day!
The new BMW X3 is slightly larger than its predecessor but 4 mm narrower than the old X3. The variant they lent us was a 2.0 liter 4-cylinder turbo diesel Common Rail direct injection mill. It is capable of 184 hp and 380 Nm torque. The engine is so powerful that it can accelerate from zero to 100 kph in 8.5 seconds, and its top speed is 245 kph. And with today’s fuel prices, it is good to know that the X3’s engine burns only 8.8 liters for every 100 kilometers. That actually sets the new benchmark for diesel fuel efficiency in its segment. It also has an auto start-stop switch.
The engine purred softly, but the power in both cars was unmistakable. Driving to a leisurely out-of-town destination in a BMW was an exhilarating experience.
Our destination: Tagaytay. And when you think of where to go for that pleasurable dining experience, Antonio’s comes to mind. And that’s exactly where our hosts, Asian Carmakers Corporation (exclusive importers and distributors in the Philippines for BMW) executive director for sales and marketing Glen Dasig, marketing manager Karl Magsuci and Pauline Gonzales brought us.
It was only slightly drizzling last Saturday in Manila, but as we slowly ascended, there was already a hint of a mist. With the BMW 5 Series which had more than enough room for us (my wife Babes and a third passenger) I navigated the narrow roads easily; Jenny Bleza, STV’s production chief was driving the X3 and I could see that she was also driving with ease, weaving in and out of traffic confidently. But as we neared Antonio’s, the fog had gotten so thick that all cars had to turn on their headlights. One thing I discovered: you can see through the fog better with your sunglasses on.
Because we couldn’t drive fast enough in the foggy section, we arrived for a late lunch. Johna, assistant of Tonyboy Escalante who is the chef-owner of Antonio’s, was there to assist us. She informed us that Tonyboy was just flying in from Singapore, but he had already prepared a special menu for our group of 11. At that rather late hour, the restaurant was full.
To whet our appetite, a Duck Sampler Salad with pate de foie gras, pan-seared duck liver glazed with honey and peppercorn on golden waffle and duck breast was served on a bed of fresh greens drizzled with a light dressing. That really got us going. This was a group of 11 hungry adults, and the climate that day was just perfect for a great meal.
Soup came next – Spanish-style clear broth with garlic, chorizo bits and a whole quail egg which was raw. One had to break into the small egg yolk and mix it in with the hot soup which tasted faintly of roasted garlic, the flavor further enhanced by the tasty chorizo.
Antonio’s, the fine dining restaurant, has to be distinguished from Antonio’s All-Day Breakfast (it is re-opening soon!) which is also located in the same vast property (I think it is two hectares), just a short stroll away, the walk a very pleasant one where you are guided by well-pruned flowering shrubs and shaded by giant ferns and ancient trees. Like most fine dining restaurants worth their salt, the palate is washed of all past flavors with a tiny serving of a citrusy sherbet to prepare you for the grand event, the main entrée.
Make that main entrees, all seven of them which Chef Tonyboy wanted us to try. The first one was beef fillet mignon wrapped in bacon with rosemary roasted potatoes and a caper béarnaise sauce. The beef was tender, the bacon just slightly done. Then they had the mixed seafood, pressed tomato and chili saffron with sage gorgonzolla gnocchi.
Next in line was the pan-fried snapper with pressed tomato, kaffir and chili shrimp saffron risotto, and a duck confit, orange-Grand Marnier beurre blanc with gratin potato and pigeon peas, the pan-fried pancetta wrapped chilean sea bass on shrimp saffron risotto with kaffir tomato coulis. I’m not a fan of fish dishes, but both dishes were flavorful, the snapper plump and the sea bass tender and fatty. The duck confit, which I somehow always shied away from in the past, surprised me though, and I had a good serving of it.
Then came the pan-fried free range quail that came with flambé grapes with Armagnac and truffle mashed potato with goose liver foam; and are herbed roasted rack of lamb with cardamom beurre blanc with coriander gnocchi potato. I’m not a great fan of quail, though the rest of the group devoured the dish, but I enjoy a good rack of lamb as much as a splendid steak, and Antonio’s version was excellent.
And last but not least – a big platter of grilled certified prime rib eye steak with cardamom, Antonio’s steak sauce and chimichurri sauce. The latter I did not try – as I am wont with a good piece of steak, I like mine with the barest of seasonings. Plain rock salt will do—Antonio’s famed rib eye is seasoned excellently, served thick and juicy, pink on the inside and very, very tender. I saved the best for last because this big platter of perfectly-grilled meat was the center piece. The marbling of the meat, the generous thickness, even the oil that came with the meat on the platter – meat lovers will definitely hear angelic trumpets when they sink their teeth into it.
Johna offered us dessert, but frankly there was just no room for it, not after all the dishes I ticked-off here which we all ate. I had to make sure I had coffee to cap off the decadent meal lest I fall asleep on the wheel of the BMW 5 Series.
Antonio’s was one great leisure destination, and going there in a BMW 5 Series and BMW X3 was going there in great style.
Take a break!
When this sees print, we shall already be in Munich, flying likewise in great style via Etihad Airways, passing through Abu Dhabi for our annual European sojourn. I can’t wait to try their luxurious and comfortable business class cabins and their famed cuisine prepared by the Etihad Chefs in the Sky. We’ll be gone for two weeks, travelling on land and driving, yes, two BMWs graciously lent to us by Asian Carmakers from Munich to St. Moritz, to Lugano, then Milan, Lucerne, Strasbourg, Heidelberg, Frankfurt and back home. We’ll be sure to share the Etihad and BMW experience with our readers.
Mabuhay!!! Be proud to be a Filipino.
For comments: (e-mail) businessleisure-star@stv.com.ph