Treasures from the sea at Dusit Thani
MANILA, Philippines – This July, Dusit Thani Manila’s Umu Japanese Restaurant and Royal Thai Benjarong have a back-to-back roster of must-try a la carte specialties whipped up by Japanese chef Kenichi Kanauchi and Thai lady chef Pacharaporn Noinak for lunch and dinner.
There are a wide variety of eel dishes which include unagi maki tamago (eel wrapped in egg omelet), unagi sashimi (steamed eel sashimi), unagi uzaku (eel with minced cucumber in vinegar dressing), unagi domyoji mushi (steamed mochi wrapped in banana leaf), unagi kabayaki (grilled eel with sweet soya sauce) and unagi yanagawa (boiled eel with kobo vegetable hot pot).
From July 16 to 31 at Benjarong, chef Noinak sets whips up three of her original creations such as talay dued (mixed seafood in hot and sour soup), pla lapu-lapu songkhueng (crispy lapu-lapu with herb and sauce) and yam sam tab (spicy three kinds of seafood with roast rice powder and lime juice).
For inquiries, call 867-3333 or e-mail dtmnfb@dusit.com.
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French cuisine at Intercon Manila
In celebration of France’s National Day, Prince Albert Rotisserie offers a special a la carte dinner menu of choice appetizers, main courses and desserts from its various regions.
French executive chef Patrick Fournes prepared a traditional Mediterranean fish soup served with saffron sabayon on crouton. There is warm duck liver (foie gras) with dried figs and raisins accompanied with a sweet and sour sauce. For appetizer, the caviar from Bordeaux is a must. Other food items are snails a la Bourgogne (France’s traditional dish with snails roasted in herb butter and topped with a crispy puff pastry) and the mixed seafood poached and layered with white wine sabayon sauce, mushrooms and breadcrumbs just the way it’s cooked in Brittany. Fines de Claire oysters flown in from Cancale are served three ways: chilled, Rockefeller-style or gratinated the Brittany way with shallots, tarragon and vinegar reduction. Another classic dish is prawns or lobster thermidore with shiitake and Parmesan hollandaise sauce. For dessert, there’s Le Gateau Basque, a nutty cream pie with white almond ice cream.
This special French dinner menu will be available until July 28. The restaurant is open for dinner Monday to Saturday.
As part of InterContinental Manila’s 40th anniversary celebration, every P4,000 receipt earns a raffle ticket for a chance to win a Princess Cruise trip of his choice from among these three destinations: Alaska, the Caribbean or the Mexican Riviera. Other prizes are roundtrip tickets from Manila to any European destination of KLM Royal Dutch Airlines. For reservations, call 793-7000.
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P400 executive lunch at Pan Pacific Manila
Pan Pacific Manila’s culinary team prepares a three-course meal inclusive of soup or salad de jour, main course, dessert and one serving of iced tea.
The meal is available daily from 12 noon to 2 p.m. at the Pacific Lounge on the 21st floor.
The Executive Lunch is available for P400 net per person.
Pan Pacific Manila is the first luxury hotel in the region with a personalized butler service.
For reservations, call 536-0788 local 3050.
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Wine buffet at Manila Pavilion
Boulvar, the Manila Pavilion Hotel’s sports and music bar, has a wine buffet, which features an interesting variety of wines, coupled with a luscious antipasto platter.
Available from Monday to Friday for P700+ per person.
Have Jumpstart a potentially momentous evening by nursing a glass of Red Sunset, Boulvar’s drink of the month.
A vibrant medley of rum, ginger ale, orange juice, and grenadine at P288 per glass.
Boulvar also offers a filling option with its potato sampler which are choice cuts of prime potatoes are deep-fried and delicately flavored with salt, pepper, and other spices.
Boulvar is located at the lobby of the Manila Pavilion Hotel, UN Avenue, Manila, and is open everyday from 10 a.m. to 2 a.m. For inquiries, call 526-1212 local 2317 or visit www.waterfronthotels.com.ph.
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US Angus beef and Kobe beef at Renaissance Makati Hotel
The Renaissance Makati City Hotel offers a five-course menu at Bocarinos Restaurant.
Partake of dishes like beef carpaccio with arugula salad; Australian lamb loin with eggplant relish, pine nuts and thyme jus; seared salmon with braised cabbage and bacon, black beans and mango salsa; vanilla panna cotta with raspberry compote, among others.
The menu is available at P1,400 per person. A complimentary appetizer is given for every order of prime steak for dinner.
Enjoy ceviche spiced tuna or roasted tomato and boconcini salad.
Choose from US black Angus rib eye, sirloin or tenderloin, Kobe beef tenderloin or surf & turf.
Bocarinos is open Mondays to Saturdays from 6 p.m. to 10 p.m. For reservations, call 811-6888.
