We are deeply honored to have witnessed the 2018 launch of Flavors of the World: Filipino at Sofitel Philippine Plaza last January 16, 2018. As we arrived at the venue, we were greeted by ushers in full modern Filipiniana and Barong Tagalog. At the grand lobby were kiosks with exhibits from the prestigious Fashion Designers Council of the Philippines showcasing Filipino talents and craftsmanship. It was indeed an all Filipino night in Sofitel.
Traffic was building up on our way to the venue, but to our surprise, we arrived thirty minutes earlier than expected. The event was held at La Veranda and it was truly enchanting and intimate – from the table setting, to the background display and live acoustic music. The highlight of the night was, of course, the gastronomic paring of signature Filipino dishes with well-crafted local wines by Dielle’s and St. Ambrose. And to name a few from that night, we had Duhat, Bignay, Passion Fruit, and Turmeric.
For refreshments, we were welcomed with a Mabuhay Cooler: Vodka, Corn, Coconut, Pandan Syrup, Evaporated Milk. Ohlalala! It was so good we finished two Mabuhay Coolers in no time!
To excite our palates, we were served Tuna Kilawin, Mussels Gratin, and Smoked Milkfish Croquettes for appetizers.
First course for the night was Pork Adobo Terrine, Slow-Cooked Quail Eggs, Garlic Tulies perfectly paired with Dielle’s Black Plum Honey Wine.
The Honey wine was infused with black plum or duhat, in tagalog. It had a hint of sweetness that was refreshing, just right for the Pork Adobo Terrine. And the platting was indeed a work of art!!
Next came the second course of Ginger and Lemongrass Seabass, Coconut Mo ringa Sauce, Native Paella wrapped in Mustard Leaves paired with Dielle’s Turmeric Honey Wine.
Dielle’s Turmeric Honey wine was also on the sweet side, a refreshing bliss with a hint of citrus. It had arugula, ilang-ilang, turmeric and cinnamon, enhancing the taste of the Seabass! Loved everything in it, from the mo ringa sauce that perfectly complemented the Seabass and the Native Paella to the wine! A flawless combination.
Going on to the third, we had Lamb Rack with Caldereta Emulsion, Mint Foam, and Local Rice Arancini paired with St. Ambrose Bignay Wine.
The St. Ambrose Bignay wine tastes of unripened cranberries and acai berries when fully ripe; a bit tangy with fresh fruit explosions that complimented the Lamb Rack. Fun fact: Bignay trees only grow in the Philippines!
Lastly, time for some dessert! We had Calamansi Tart, White Chocolate, Tapioca, Burnt Meringue, Toasted Coconut paired with Dielle’s Passion Fruit Honey Wine.
Look at that! At first glance, we mistook the green thing for a real calamansi, which was surprisingly a piece of sweet and citrusy chocolate. Tapioca mixed with toasted coconut or meringue was for us a good balance. And don’t forget the Passion Fruit Wine for a unique pairing.
It was a night to remember. Cheers to the chefs and staff who contributed to this delightful gastronomic experience. And you, too, can experience this unique pairing at Sofitel for Php 3,200 nett.
You can also feast on a sumptuous selection of fiesta favorites as Spiral’s Filipino Atelier showcases an enhanced selection featuring local culinary specialties that reflect the flavorful landscape of Philippine cuisine.
Spiral presents the rich fusion of Filipino flavors and culture in celebration of the Philippine festivals with Flavors of the World: Filipino on the 15th – 21st of January 2018. It is the first installment to this year’s Flavors of the World culinary series.
For inquiries and reservations, please call +63 2 832 6988 or email H6308-FB12@sofitel.com.