Fever Luxe Lounge at Sofitel

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At first glance you would think that Fever Luxe Lounge looks like a pure party place with its dark interiors, dim lighting and plush seating. There's even a big bar and open area beside it for dancing.

Fever secret is its smart dining menu created by Head Chef Jose Luis Rodriguez. He hails from the north of Spain, and has worked in five of the top restaurants in the world namely Noma, Arzak, El Bulli, Mugaritz, and El Celler de Can Roca. His last posting was as Head Chef of the Guggenheim Museum in Bilabao, Spain.

The best table is this yellow lighted table near the wine bottle display area, although it creates havoc with your eyesight after looking at it for a long time. I was one of the lucky people invited to sample a degustation menu created by Chef Rodriguez.

A trio of appetizers started of the degustatory affair, Caramelized Foie Graswith Mango, Black Forest Ham with Idiazabal Cheese Mousse Toast and Lemon Yogurt Ravioli with Basil (L to R). I like the play of sweet mango and the buttery and meaty tasting foie gras. The ham and cheese toast tasted like a chic ham and cheese sandwich but the cheese and ham are infinitely more refined and flavorful. I was not too impressed with the lemon ravioli, a small white bomb that bursts in your mouth unexpectedly releasing citrus flavored yogurt.

Lobster Salad with Crispy Focaccia, Macadamia Nuts and Truffle Vinaigrette was the next course. I love lobster among all the seafood. The lobster meat was sweet and succulent, done just right. The crispy foccacia added a nice crunchy contrast to the soft greens' nutty flavors. Theres even edible bits of hibiscus (gumamela) on top (those pink leafy things).

Lamb Tenderloin with Confit Potato and Crispy Pineapple and Lamb Jus served as the main course. Two pieces of lamb cooked medium, just the way I like it. The crispy pineapple brought a playful touch to this dish, giving alternating bits of crunch and sweetness.

A surprise literally bubbled in front of us as some of the servers started pouring milk in the middle of our surprise dessert. Unbeknownst to us, there was some dry ice inside the cylindrical container, which produced a bubbly reaction with milk. The surprise dessert was Strawberry-Tomato Sorbet with Grilled Pineapple and Basil. I was delighted by this one since I love both strawberries and pineapples. I spooned some sorbet and added the grilled pineapple and some of the milk and fed the spoon into my mouth. The pineapple are a little crunchy outside but still soft and sweet tied together by the milk as prelude to the cold sorbet. What a surprise both in presentation and taste.

Pumpkin Cream with Beer Ice Cream. When I read that we were having beer ice cream, I was a little hesitant since I don't drink alcohol but I'll have a go of it anyway since ice cream is still ice cream and I can never resist ice cream. The taste and smell of beer was really evident in every spoonful of the ice cream but it was balanced out by the rich pumpkin cream that tasted no where like pumpkin. The dessert made me think of frozen brazo de mercedes, the adult version that is.

The food left me speechless, it was so good not only taste wise but visually also. Each dish shines the light on the Chef's prowess and creativity. Who would have expected this from a lounge, I admit I didn't when I first arrived. Fever Luxe Lounge is definitely feverish in its desire to bring not only great entertainment but also its brand of smart dining to denizens of the metro. 

Fever Luxe Lounge
Plaza Level,
Sofitel Philippine Plaza

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