MANILA -- This Father's Day weekend, Sofitel Philippine Plaza's Spiral buffet will feature special dishes inspired by the chefs' own fathers. From beer-flavored chicken karaage to Indian style roast leg of lamb, these dishes are all father-approved.
Japanese master chef Masaaki Ishigawa made the beer-flavored chicken karaage (Japanese fried chicken), inspired by his father and the Japanese people's love for beer. He used beer batter to coat the chicken, creating a crispy and airy finish.
“My father and most Japanese people love to drink while we are eating. Most often, drinking too much beer. We also use beer for cooking, almost like carbonated water. When I put beer with chicken, it becomes very soft and tasty,” he explained.
Chinese master chef Michael Tai, on the other hand, recreated his father's dimsum recipe called Dragon Ball Lettuce. It's seafood balls wrapped in lettuce.
He shared that when he was younger his father used to cook this dish to encourage him and his siblings to eat vegetables. This version, however, has a Japanese twist, he used wasabi mayo and bonito flakes to add to the dish.
“Actually this dish my father created because we didn't like veggies. So my father wrapped it in lettuce and all my siblings and I would eat it. To make it nicer I made a fusion with wasabi mayo and bonito flakes,” Chef Tai said.
For his part, Spiral's Indian master chef Halim Ali Khan prepared a dish that his dad used to cook during family gatherings, especially during Eid al Adha (Islamic holiday). Sikandari raan or roast lamb is a spice-marinated leg of lamb slow cooked then roasted in a tandoor oven.
“I marinated the lamb with spices overnight then slow-cooked in the sauce, then finish it in the tandoor. Tandoor is a clay oven, and the source of heat comes from charcoal. The charcoal gives a distinct flavor to the lamb when. It's a family dish that my father used to cook when he was young. The same recipe but I twisted a little bit with my own style,” he explained.
Filipino chef Bryan Ortigas chose to cook sinuglaw, a combination of sinugba (grilled pork) and kinilaw (fish ceviche) mixed together in one curious dish.
“Two of my father's favorites are sinugba and kilawin. My father used to bring me to the market to buy the pork and the fish. We prepare it at home and then my family and I enjoy it,” he said.
French chef Julien Cosse also chose something that is generally enjoyed in France as a classic comfort food. Steak a cheval is a simple ground beef steak topped with a sunny-side up egg and served with French fries on the side.
“The dish I chose to prepare is one of the most popular food in France called steak a cheval. It's beef patty topped with sunny-side up egg. That's really it. It's full of protein and then mix of the different texture with the creamy egg yolk and the tender meat. It's what really what we call comfort food in France. This is something my father used to cook,” he said.
For dessert, pastry chef Rolando Macatangay has several creations including the classics, black forest cake, strawberry and mousse cake, and quirky treats like the chocolate cigar with Kahlua (shaped liked an actual cigar). But his piece de resistance is the chocolate mud pie with bourbon.
“When I first made the chocolate mud pie, I let my dad try it because he has a sweet tooth. Afterward he didn't realize that his bottle of bourbon is running low. I told him that the cake he was eating has bourbon which he enjoyed a lot,” Macatangay shared.
These dishes and some other special treats will be available this Father's Day weekend. Lunch starts at P2,750 per person, while dinner starts at P3,550 per person. Saturday lunch is at P3,450 per person, while Sunday lunch is at P4,655 per person.
Special prices also await dads on the day of the celebration. Gifts from Uniqlo, Peter Thomas Roth, Jack Nicklaus, Champion, Saville Row, Tourister luggage, and a weekend drive in a Mini One or Mini Countryman are up for grabs.
There's also the Father's Day brews and barbecue at Sunset Bar, Father's Day steaks sample at Le Bar, and a Father's Day special at Le Spa.