First look: Sofitel officially opens new Spiral

By Karen Flores,

Posted at Nov 08 2012 12:26 PM | Updated as of Nov 09 2012 05:02 AM

MANILA, Philippines – The Spiral buffet restaurant of the Sofitel Philippine Plaza has officially reopened after a year-long renovation.

Sofitel held an “invitation-only” launch party for the newly designed restaurant on Wednesday night, with guests being the first to sample Spiral’s full range of offerings.

Spiral had its soft opening last November 3, with the press preview held last October 16.

“Thank you very much [for coming]. It is really our pleasure to welcome you today to our official opening of the new Spiral,” Sofitel general manager Goran Aleks said as he delivered a speech while standing at the hotel’s grand spiral staircase, where the renovated restaurant is named after.

“Tonight is a very special occasion, a celebration of a completion of the most stunning and complete dining experience ever seen,” he added.

With a total area of 2,921 square meters, the new Spiral is divided into 21 dining “ateliers” (“atelier” is a French word which means “an artist’s special workshop”), where guests can see the food prepared in front of them.

Sofitel spared no expense in the “rebirth” of its buffet restaurant, from a Bonnet French Blue oven that costs over P1 million to copious amounts of cheese and processed meats housed in an atelier called L’Epicerie, which comes with a power sliding door.

Tray after tray of the luxurious foie gras can be seen in the French Stove atelier, just beside rows of baked oysters. In another station are huge lobsters and other seafood served with different kinds of sauces.

Other ateliers include Salad and Appetizer, Sushi and Sashimi, Hot Japanese, Rotisserie (slow-cooked meats), Wood-fired Oven (pizzas), Churrasco (Brazilian-style skewered steaks and seafood), North Indian, Asian Noodles, Peking Duck Oven, Chinese Wok, Steam Baskets, Filipino, Thai, Korean and La Boulangerie (freshly baked breads).

For dessert, Spiral has dedicated three ateliers: the La Patisserie for macarons and other French pastries; the Chocolaterie with artisanal chocolates, truffles, pralines and three chocolate fountains (dark, milk and white chocolate); and the Creamery, which serves homemade regular and soft serve ice cream in a variety of flavors.

Spiral also has a new glass-encased Parisian-style lounge called La Veranda, where most of the restaurant’s drinks are prepared and served.

Expect to shell out around P2,800 per person (all other charges included) for dinner and around P2,500 for lunch in this 450-seater restaurant helmed by executive chef Eric Costille, who has worked for three-star Michelin star restaurants in France and the Ritz Carlton at Osaka, Jakarta and Seoul.

View the slideshow to get a glimpse of the new Spiral, which is now open to the general public.