NEW IN TOWN
TASTING ROOM
City of Dreams Manila’s The Tasting Room reopens its doors with a new chef in tow. Chef Frederic Thevenet has worked with Michelinstarred restaurants in Europe, and now curates The Tasting Room’s four-course and six-course degustation menus with paired wine options. Thevenet infuses French cuisine with Asian influences, using the season’s freshest produce sourced both here and abroad. “I will try to change how guests think and feel about haute cuisine as I reawaken their taste buds to the natural flavours of the produce in each delightful dish through artistic flair and modern techniques,” he says. Such a well-curated meal more than complements the ambience of The Tasting Room’s new cosy yet elegant space.
KYO-TO
An authentic kaiseki ryori (a traditional multi-course Japanese meal) experience awaits adventurous foodies at chef Ryohei Kawamoto’s KYO-TO, a gastronomic gem in Legaspi Village, Makati. From the outside, it is inconspicuous; on the inside, it exudes an intimate, minimalist Zen feel. This establishment is divided into three areas, sitting a total of 30 patrons. The most coveted seats are in the Kappo, where one can watch Kawamoto prepare the fine feast. Dining here may not be for the faint of heart, for the set menu changes depending on which fresh ingredients are available in the market.
ENYE BY CHELE GONZALEZ
Chef Jose Luis “Chele” Gonzalez brings the rich flavours of Spain to Cebu through Enye, his latest venture at Crimson Resort and Spa Mactan. The open kitchen, 80-seat dining hall, and cosy bar area give off a homey vibe that melds perfectly with the establishment’s offerings: delicious no-frills comfort food one might enjoy with family and good friends. The menu plays host to both traditional and modern fare. Enjoy classic staples such as Gambas Al Ajillo and Rabo al Vino Tinto (oxtail in red wine and potatoes), and venture out of your culinary comfort zone with dishes that capture the chef’s innovative spirit such as the Capaccio de Wagyu and the phenomenal Lechon Cebu Tacos.
SALA
This well-loved establishment revamps its look but maintains its superb quality of food and service. Sala, under chef Colin Mackay’s helm, remains highly regarded as one of the city’s finest dining rooms 10 years after it first opened its doors in Makati. Apart from its tasting menu, sumptuous meals á la carte are available for order as well. Well-recommended are the fontina and portobello mushroom soufflé with porcini and truffle cream and roast lamb loin with roasted vegetable pearl couscous. The crispy duck leg confit also makes for a divine main entrée. Finish with a cheese platter and either the Pavlova or the Financier served with ice cream, whilst savouring an 18-year-old Armagnac.