Food shorts: Pen gala dinner, Mandarin goes Thai


Posted at Feb 27 2013 07:40 PM | Updated as of Feb 28 2013 06:46 PM

MANILA, Philippines – Here are some announcements that may make food lovers happy.

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Enderun gala dinner at the Pen

Poached Spiny Lobster

Two chefs are showcasing a special menu that aims to reflect the spirit of acclaimed French chef Alain Ducasse’s Michelin-starred restaurants from all over the world at a special gala dinner at The Peninsula Manila’s Old Manila restaurant on March 1.

Chefs Jérôme Lacressonnière and Franck Geuffroy of Ducasse Education, assisted by students of Enderun Colleges in Fort Bonifacio, are creating a menu of ingredient-driven dishes that are going to be paired with top Champagnes. The entrée, Chicken and Foie Gras Terrine, Toasted Country Bread, for example, will paired with Deutz Brut -- The Peninsula Champagne -- to offer a side-by-side taste comparison.

The meal will also include: Tender Potato Gnocchi with Black Truffles paired with Henriot Blanc de Blanc; Poached Spiny Lobster in Court Bouillon, Seasonal Vegetables in Greek-style and Lobster Roe Foam, paired with Veuve Cliquot Ponsardin Brut; and Pineapple: Roasted, Dried, and Sorbet, paired with Veuve Cliquot Ponsardin Rose.

The gala evening begins with a cocktail reception at The Upper Lobby at 6:30 p.m., followed by the five-course dinner in Old Manila at 7:30 pm. The dinner is priced at P5,800 nett.

Mandarin brings back Thai food fest

Phad Thai Goong

The Mandarin Oriental, Manila will again fly in a Thai master chef from the Mandarin Oriental, Bangkok for the “Tastes of Thailand” food festival from March 4 to 10 at the hotel’s Paseo Uno restaurant.

Mandarin Oriental, Bangkok’s Thai executive sous chef and consultant Sumet Sumpachanyanont will be accompanied by three other Thai chefs for the festival to create create traditional and modern Thai dishes and drinks that will be incorporated into Paseo Uno’s daily lunch and dinner buffets.

Among these dishes are Yaam Mamuang Nuea Poo (Spicy mango salad with crab meat), Gaeng Phed Moo (Red pork curry with sweet basil), Pla Nueng Manow (Steamed fish with chilli lime sauce), Phad Woon Sen Gai Goong (Stir-fried glass noodle with minced chicken, shrimp, egg and vegetables), and Khow Niew Piak Lam Yai (Sticky rice porridge and longan with coconut cream).

As an added treat, Paseo Uno celebrates Family Day on Sunday, March 10, when one senior citizen family member will receive a complimentary buffet meal when dining with at least four paying companions.

The buffet is priced at P1,990+ while the Luxury buffet, available for dinner on Fridays and Saturdays is priced at P2,450+. The buffet prices are inclusive of a glass of traditional Thai drink, with a choice of lemongrass, sugarcane, Thai iced tea and coconut juice.

Sumpachanyanont, 42, is the culinary ambassador of the Bangkok hotel’s famed Thai restaurant Sala Rim Naam. Besides teaching at Mandarin Oriental’s Professional Thai Chef Programme, he also hosts a popular TV cooking show in Bangkok.

He also presided over the first successful Thai festival in Paseo Uno in 2008, and again in 2012.

Sumpachanyanont will hold a cooking class on March 9 at 9 am, and teach attendees how to prepare authentic Tom Yaam Pla Gub Goong (Spicy fish and prawn soup with lemongrass and straw mushrooms), Gai Ob Khamin (Oven-baked chicken marinated with yellow turmeric yoghurt), and Khow Niew Mamaung (Coconut sticky rice with mango). The class fee is P3,500 nett inclusive of a three-course lunch and a light breakfast preceding the class. Attendees receive a certificate, a recipe booklet with the chef’s autograph, and an apron.

Culinary Institute of Aristocrat opens for enrollees

Chef Jose Gabriel Prats

The Culinary Institute of Aristocrat (CIA) is now accepting enrollees for its two-month program on the Fundamentals of Professional Cooking, which will start on March 14. The classes are scheduled from Thursday to Saturday at 2-7 p.m.

The institute will also hold a cooking demo by program chairperson and Chef on Parade 2013’s competition and judging committee chairman Chef Jose Gabriel “Gab” Prats on Sunday, March 10, at 2 p.m. at The Aristocrat Restaurant Roxas Branch.

The CIA is also inviting everyone to its open house also on March 10 from 11 a.m. to 4 p.m.

Backed by 75 years of culinary experience, the institute is the only culinary school in the country that is currently in full academic partnership with an esteemed culinary academy in the south of France, Cap d'Agde Gastronomicom.

For inquiries, visit

Museum Café, Kabila offer breakfast

 Pinoy breakfast at Museum Café and Kabila

Raintree Restaurants’ Museum Café and Kabila in Greenbelt, Makati have announced its breakfast offerings, which include their version of Filipino staples such as garlic tapa using US beef belly, daing na Norwegian salmon and bangus belly “bistek style, and all-time favorites like omelets, waffles, pancakes and the restaurant’s specialty M Benedict.

American selections include double-smoked bacon hash or beef hash with riesling gravy served with a choice of three silver dollar pancakes or toasted sourdough, poached eggs topped with Hollandaise, and fresh orange wedges.

Chinese staples offered are noodles and congee (anise-scented beef, Hainan chicken or seafood) served with a choice of three pieces of shrimp dumpling, shark’s fin or siu mai.

Museum Café and Kabila’s breakfast offerings are available everyday from 8-11 a.m.

COP 2013 gives a taste of Italy and France

 Pierre Cornelis, executive chef of Vatel Restaurant at the College of St. Benilde Hotel

Culinary experts from France and Italy will conduct workshops and cooking demonstrations at this year’s Chefs on Parade (COP) slated on February 28 to March 3 at the SMX Convention Center.

Italian chef Simone Murru of the Italian Culinary Institute for Foreigners (ICIF) will showcase dishes from Northern Italy. The ICIF is an institute of cuisine, culture and oenology of the regions of Italy that promotes the traditions of Italian food and wine abroad through training courses on Italian cuisine and oenology. The ICIF is the partner school of the De La Salle College of St. Benilde (DLS-CSB), one of COP’s major sponsors. Murru was a former executive chef of the Antica Zecca restaurant at the Jet Hotel at Caselle Torinese in Italy.

DLS-CSB has also invited another Italian chef to conduct a workshop entitled “A New Appreciation to Olive Oil”, which will feature different kinds of olive oil and the best kind for each dish.

Pierre Cornelis, the executive chef of Vatel Restaurant located at the College of St. Benilde Hotel, will also hold a cooking demonstration on “International Light Cuisine: Healthy Lifestyle.” Cornelis is the author of “Le Spa Eastman a Votre Table,” featuring 100 nutritious recipes which won the gold award in 2006 as the best culinary cookbook (in French) at the annual Cuisine Canada. Vatel was launched as part of the partnership between CSB’s School of Hotel, Restaurant and Institution Management and Institut Vatel, a hotel school in France.

COP 2013 has also partnered with Enderun Colleges to bring in chefs from Ducasse Education -- Jerome Lacressoniere and Marc Chalopin. Lacressoniere will lead a discussion on the cuisine of Alain Ducasse and his book “Nature Bebe,” while Chalopin will do a demonstration on French cooking featuring the royal spiny lobster, among others.

Chef Cheong Yan See, the culinary head of Enderun Colleges, will conduct a cooking demonstration as well.