February 13, 2019
I didn’t expect that the food at our board meeting would be Michelin Star level. RP Manhit coordinated with Chef Ariel Manuel to serve us a fantastic pre-Valentine’s dinner. Our board meeting turned into a well-orchestrated fine dining experience worthy of three diamond stars.
DEGUSTACION
Amuse Bouche —-
Sea urchin roll with Beluga caviar,
Brie de Meaux cheese and Prosciutto Cured Salmon with Herb cream. All yummy.
Surf and Turf of Lobster and Duck Foie Gras Salad with baby tomatoes and micro greens. This dish could very well be a main course. Delicious.
The foie gras was perfectly cooked. The lobster tail was soft and lightly seasoned. Serge commented that he wished the lobster was served hot, not cold. We told him kasi this dish was supposedly an appetizer. It was good that the foie gras was still warm when it reached our table. This particular food must really be served warm or ideally hot kasi nagsesebo pag malamig na and I begin to taste the fattiness when it’s cold.
Romaine Lettuce Veloute’ with Parmesan Cheese Custard, Anchovy and Lemon Foam
I asked the waiter pwede bang mag-takeout?
Sardine of Mackerel
Olive Tapenade and Crouton
The Citrus Sorbet was so good I wanted to order a pint to take home.
For main course we were given three choices, 1) Grass Fed Lamb Loin with Braised Baby Lamb Shoulder, 2) Eye of Rib Eye Beef Prime and stewed Short Rib Ragout, 3) Fillet of Chilean Seabass and Plump Shrimps. I opted for this one, while Tonyboy and RP chose the Rib Eye.
All the mains come with potatoes, spinach, and homemade garnishes.
To signal that this great evening was about to end, the Valentines colored dessert came. White chocolate and Vanilla bean Panna Cotta with raspberry slush, deep fried chocolate and almond ball.
Mr. Ortiz, after taking a bite, pushed his plate aside because sobra daw tamis. I finished the pannacotta. Tonyboy also passed up on the dessert because his sugar level had increased to 7.1. His doctor asked him what he did. Mahilig daw sya sa kanin, pasta at pansit. Same here. I scooped the pannacotta from his plate. Hindi naman matamis.
The man behind our fantastic dinner was Chef Ariel Manuel, the conductor behind Lolo Dad’s in Paco and the Lolo Dad’s Brasserie in 6750 Ayala Avenue, Makati. He came to the room and went straight to Tonyboy Cojuangco and greeted him “Boss…”
I was really impressed with the taste and presentation. I complimented him by saying that it was even better than some of the Michelin star restaurants I’ve been to. I would like to go back and try their other dishes.
CHEF ARIEL MANUEL
BISTRO MANUEL
Second Floor, Six Axis Center Building
4347 B. Valdez Street, near the corner of Makati Avenue
Poblacion, Makati City, Metro Manila, Philippines
Open 7 days a week
Hours of Operation: Lunch 11am to 2pm and Dinner 6pm to 10pm
@bistro_manuel
Tel: +632 871-8566
Located in the same building are two bar-restaurants also by Chef Manuel, The Sippery & Taperia Poblacion.
