The Peninsula Manila’s Old Manila is the venue for a special 4 hands dinner by Chef Allan Briones of Old Manila and Chef Jordy Navarra of Toyo Eatery. The 6 course dinner will be held for one night only on Nov. 28, 2018 and is priced at P4,500 net. Each chef will create 4 dishes (2 appetizers and 2 main courses) while Peninsula Manila executive Pastry Chef Xavier Castello will contribute 2 desserts.
The dinner starts with welcome cocktail by Federico Deang, Peninsula Manila Beverage Manager. Diners have a choice between Kasabihan and Poor Man’s Tea. Kasabihan is composed of local grape liquor, chico, dayap and pandan. The Poor Man’s Tea is Genmaicha tea infused with lemon, and sugarcane. I enjoyed the poor man’s tea a lot more because I love the flavors of genmaicha plus the zesty kick from the lemon.
4 appetizers will be served after the welcome cocktails, Tuna Tartare with Foie Gras and Fish Crackling, Heirloom Tomato, Mozzarella Fluff and Balsamic Caviar, Buro with Mustasa and Pork, and Nilupak of Sweet Potato, Cassava and Sea Urchin.
The first main dish is Kinilaw of Oyster. Chef Jordy uses tabon tabon (wild fruit from Butuan) to “wash” the oyster then kabayawa (local kaffir lime) for the souring component. This was so refreshing and nuanced in flavor using local ingredients I’ve come across for the first time ever. I could have finished off a dozen of these easily.
2nd course is Wagyu Beef Cheek Croquette. A delicate and crisp cone filled with shredded wagyu beef cheeks laid on a bed of pureed pickled cabbage and topped with pickled radish, and apple.
3rd course is Crab and Ginger. A bed of crab, ginger and young coconut flan is topped with a thick layer of crab roe and more crab meat. My favorite of the dinner, eat everything in open spoonful so you get the rich roe with the light and fluffy flan.
4th course is Smoked Iberian Pork Tenderloin. Grilled perfectly with sides of king oyster, long beans, camote, shallots and a pili nut picada. The tenderloin was smoky and tender and paired well with the nutty and sweet pili nut sauce. I suggest eating a piece of pork with your choice of vegetable for a nice flavor complement.
The first dessert is Gin and Tonic. A bed of jelly made from Hendrick’s gin with a cucumber chutney and a tonic water sorbet. Amazing cocktail re-imagined as a dessert complete with spiced sugar rim.
The last dessert was Banana “Tatin”. My favorite dessert is a turon of sorts that features a Peninsula 66% crunch based with mashed saba in the middle and topped with jackfruit ice cream.
Old ManilaThe Peninsula Manila Ayala cor. Makati Ave.
Contact No.: (632) 887-2888 ext 6694 (Restaurant Reservations)