I had the pleasure of being invited to a fancy dinner at the Peninsula a couple of weeks ago by Mariano Garchitorena to welcome the new chef of Old Manila, Chef Samuel Linder. It was a very intricate and elegant dinner, the very definition of fine dining come to life. The amuse bouche presented a tiny sliver of pounded tuna and small square of foie gras peppered with seeds.
This was followed by a beautifully styled nest of Alaskan King crab meat topped with tart fruit dices.
Segueing to the main course of Australian lamb was a piece of Arctic sea scallops and a petite slice of glazed lobster that everyone was curious about as to origin (Where do you get a lobster of this size? the other guests asked. They might be like these baby lobsters that the Marketman wrote about).
The mains of Australian lamb was very tender but even more intriguing was the potato gratin that was given texture and character with cheese (another table debate as to ingredients). This was followed by the most amazing caramelized goat cheese that was so delicate yet rich.
Finally, this was the our dessert: dark Swiss chocolate bar with rose peppercorn. Intriguing with its bitter and salty notes.
Samuel Linder is Swiss, hailing from Schwanden, a small village in Switzerland. He was inspired by his father's homecooking but the decision to become a chef was all his own. He has worked in Conrad Hotel in London, as Chef de Partie with Burj al Arab in Dubai, and here in the Philippines he has worked at Aubergine. He has cooked for the Chelsea football team, Tiger Woods and David Beckham.
He will be recreating the Old Manila menu but will be retaining old favorites like the Rossini and the Surf and Turf. He says he is "looking forward to giving Old Manila a new face, a new spirit and a fresh touch." Only in his twenties, this is a big challenge - but based on what we ate that night, he seems to be up to it!
Old Manila at The Peninsula Manila. 887 2888. Reservations recommended. Credit cards accepted. Wheelchair accessible. Very pricey!
Segueing to the main course of Australian lamb was a piece of Arctic sea scallops and a petite slice of glazed lobster that everyone was curious about as to origin (Where do you get a lobster of this size? the other guests asked. They might be like these baby lobsters that the Marketman wrote about).
Samuel Linder is Swiss, hailing from Schwanden, a small village in Switzerland. He was inspired by his father's homecooking but the decision to become a chef was all his own. He has worked in Conrad Hotel in London, as Chef de Partie with Burj al Arab in Dubai, and here in the Philippines he has worked at Aubergine. He has cooked for the Chelsea football team, Tiger Woods and David Beckham.
He will be recreating the Old Manila menu but will be retaining old favorites like the Rossini and the Surf and Turf. He says he is "looking forward to giving Old Manila a new face, a new spirit and a fresh touch." Only in his twenties, this is a big challenge - but based on what we ate that night, he seems to be up to it!
Old Manila at The Peninsula Manila. 887 2888. Reservations recommended. Credit cards accepted. Wheelchair accessible. Very pricey!
