Old Manila

Singapore Tatler Regional Best Restaurants - - Modern European -

WHY GO

Old Manila of­fers im­pec­ca­ble ser­vice, an in­no­va­tive blend­ing of flavours, and an el­e­gant set­ting—for an evening to im­press, be im­pressed, and even be sur­prised.

TATLER TIPS

Chef de cui­sine Ber­trand Charles greets guests af­ter they are com­fort­ably seated and guides them through the menu, a great help when ev­ery item on the list is tempt­ing.

Sur­pris­ing the palate as well is the poached lob­ster starter. The seafood morsel is just right in its tex­ture and ten­der­ness, but the sauce it gen­tly lays on is en­hanced by hints of flavours that com­ple­ment that of the lob­ster’s, not one over­pow­er­ing an­other.

His sig­na­ture dish, pan-seared foie gras, is a divine brew of a strange mix—foie gras, gin­ger, ap­ple tuna. You will be in good hands fol­low­ing Chef Ber­trand’s sug­ges­tions. G/F The Penin­sula Manila, Ayala Av­enue cor. Makati Av­enue, Makati City TEL: +632 887 2888 www. penin­sula.com/manila

Provençale tart, grilled or­ganic veg­eta­bles, tomato jam, basil

Pan-seared foie gras, yel­lowfin tuna, caramelised ap­ple, pick­led gin­ger

Beef filet Welling­ton

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