Korean barbecue, special tofu dishes at New World by the Bay
New World by the Bay is cooking authentic Korean dishes and barbecue, delectable tofu dishes, gourmet nose-to-tail dining, specialty summer cocktails, and more. Classically trained Korean chef Airween Verso presents an authentic course of regional Korean specialties from March to April at Market Café, with Korean dishes such as heamul pajeon, yangnyeom chicken, kimchi jeon, galbi-jjim, Korean barbecue, and more. From Monday to Thursday and for lunch every Sunday, rates start at P2,500. Club Epicure members enjoy 50 percent off.
At Li Li restaurant, Chinese chef Raymond Yeung creates a special tofu selection such as fried rice with crispy tofu, salted mustard, and minced pork; braised tofu with seafood in chili sauce, steamed bean curd with cheese, along with signature Chinese classics. Rates start at P288.
Li Li has specially concocted seasonal fruit cocktails and mocktails, from the sweet pineapple Mo-heat-to made with fresh pineapples, mint leaves, lime juice and rum to a zesty Gin Up or Gin Down made with fresh cilantro, mint, lime and lemon peel, finished with a hint of gin and tonic, available at P300 (non-alcoholic) and P380 (alcoholic).
The Fireplace embraces nose-to-tail cooking with dishes such as oxtail soup, crispy pig ears with chili garlic aioli, braised beef cheek and liver ragout served over penne pasta, and breaded tripe over truffled Lyonnaise potatoes. Rates start at P650. Welcome March with a bottle of Bread & Butter from Napa Valley, California, and Rose Rock from Eolar-Amity hills, Oregon. In April, enjoy select vintages of Ferraton Père et Fils from Rhone, France. Order a bottle of the featured wine for the month and receive a complimentary cheese platter. Bottles start at P2,800.
For information, call 252-6888.