BACK in the 1990s, eager college boys would bring their dates to InterContinental Manila’s Prince Albert Rotisserie for two things: to impress the girl or to propose to her. At least, that’s what this generation’s parents say. More than two decades later, the old-world charm remains in one of the first fine-dining restaurants in Manila, ready to serve its classic gourmet taste to diners of today.
“Today, fine dining has become more modern,” said Luisito Ramos, the hotel’s food and beverage director. “We want to bring back the old style of fine dining with impeccable service and excellent food.”
It’s easy to be nostalgic with the elegant Victorian setting of Prince Albert Rotisserie, and now it takes the dining experience up a notch as French Chef Jean-Marc Veron takes the helm of kitchen.
Hailing from the small town of Touluse in the south of France, Chef Veron will be serving one of the French’s most iconic dishes, soufflé, for the month of May.
The light, fluffy and fully satisfying French creation dates back to medieval times when people began adding eggs to various dishes, but it was only recognized in the culinary world in the 17th century. Hundreds of years later, the dish is enjoyed all over the world according to their mood: savory or sweet.
Until May 15, adventurous diners may indulge on Chef Veron’s selection of soufflés. The stilton cheese soufflé with spring onion salsa may be a diner’s choice of appetizer. The tangy onion salsa neutralizes the heavy and flavorful kick of stilton cheese—and if finished in minutes, it can leave one soufflé, or, in its English translation, breathless.
But if one prefers a lighter starter, InterContinental Hotels Group (IHG) Ambassador Chef Theo Randall’s Buffalo mozzarella with plum tomato salad is a prime choice.
The British chef keeps the dish minimalist with no special sauces. A hint of mint, a dash of pesto and a handful of arugula keep the meal surprisingly tasty, given punch by the zest of fresh tomatoes.
Randall is one of the five celebrated chefs selected from different parts of the world to do its magic and develop a wide array of dishes for all diners of IHG hotels.
Four other IHG culinary ambassadors who each represent a distinct cuisine join Chef Randall. Marina Bay Sands Singapore star Chef Sam Leong represents Chinese cuisine, while Chef Ian Kittichai’s specialty is Thai food. British Chef Randall represents Italian cuisine; Chef Ross Lusted concocts modern Australian fare; and Chef Dean Brettschneider showcases pastry creations. Taking the Prince Albert Rotisserie’s famous steaks up a notch is IHG Culinary Ambassador Chef Lusted’s Grilled Australian Black Wagyu Loin. One of the best steaks on the menu, Lusted’s take on Wagyu is as good as it sounds for the main course. Lusted likes loin tender—firm enough to keep its meaty taste, but juicy enough to be finished as fast as it was served. The succulent Wagyu loin lies on a bed of spinach, topped with butter, steamed vegetables and smeared with sticky veal jus. A slice of the loin gives a peek of the red, juicy insides, and it is best devoured with the veggies to give that delish balance.
Ending the meal is head Chef Veron’s irresistible choice for dessert: his version of molten chocolate soufflé. With its light exterior topping and the rich chocolate lava inside, the meal is loyal to how the French do it. If the sweetness becomes too much, the light vanilla syrup balances things out quite nicely.
Bon appetit.
Now, are you ready to take your date a trip back to the bygone years, dress a la Gatsby, and cap the meal with some red wine?
By Elyssa Christine Lopez