Dinner with the Liechtensteins

Some of us have had the rare privilege of experiencing this one of a kind gastronomical delight. Those who haven’t but have heard about it, are hoping and waiting that someday, they too, would make it to the Liechtensteins’ guest list.

I have been most lucky because this was my 3rd time, and Edmund’s first.

The visual presentation of every dish or in a culinary parlance the “plating” is guaranteed to shock you if it fails to impress you. The queen of the house, Kathleen Lior Liechtenstein, currently the president of UN Women, serves every dish in an extraordinary way. I must say that so far not one fine dining retaurant that I’ve been to, compares when it comes to presentation.

Cocktails while waiting for the table to be set,

Dried apricots from Israel

Figs, notice the hands that serve as serving plate

Dates, all from Israel

Apperitif, 3 sticks of sugar cane or tubo, dipped in martini, bellini, grasshopper served in crushed ice

My husband looks intrigued by the unique dish.

I left behind my copy of the dinner menu, so I couldn’t describe the dishes perfectly. This one had a white pomegranate from China. Poms are naturally pinkish red, but since it’s not yet in season, they used this one from China.

Where can you find this kind of plating?

Soup- Baby pear in curacao and roasted beet,
served in a crystal bowl and glass tray

Vegetable porcini, chanterelle, reyman eur vosp, blueberries with dragon fruit, berries, apricots, chesa, etc.

Look how it was presented. Fresh flowers from Tagaytay.

Even the spoon and fork are out of the ordinary

Parmigiano-Reggiano Ponte 5 years, with Basil and Tomatoe, passion fruit with balsamico tradizionale 15 years old. This tasted and smelled so delicious.

Granita dalandan, mango, black grapes, and kiwi to cleanse one’s palette before the main entree

sorbet tray

I chose lengua for my main entree. They served it inside this huge glass cover and tray that I couldn’t even lift.

Sous Vide lengua 72 hours in peaches and cream

The other choice, sole fillet stuffed with dates, apricot, sundried tomatoes,guava, capers wrapped in bacon with colorful rice krispies on the side. Notice the bottom of the tray. It has live gold fish.

Chocolate hotel mousse with halva flakes served on black solid granite stone

Fruit orchard, amedei dipped fresh cherries, manjari dipped fresh strawberries, black grapes were dipped in chocolate and hang on this wire tree.

Edmund ordered Turkish coffee, it came in a petit cup. Edmund did not drink it for fear of being awake for the next 2 days.

Maymay, the chef extraordinaire with Ambassador & Mrs. Menashe Bar-On of the State of Israel and Tess Ignacio.

The happy guests, Edmund, Ambassador Menashe Bar-On, Me, Mrs. Bar-On, Pablo Calma with Lior Liechtenstein.

Sincere appreciation to Lior & Maymay for having us. It was truly a wonderful dining experience. A privilege indeed.
Thank you so very much.