Pacific to Pearl: Chapter 2 | Two Award Winning Chefs, One Service
This 7-course dinner brings together Chef Raymond Yeung (Cantonese Cuisine, Hong Kong) and Chef Alex Ensor (Western Cuisine, New Zealand), combining their styles into a cohesive menu that balances Cantonese techniques with modern Western flavors.
Rate: Php 4,988 per person
7-COURSE MENU
Amuse-Bouche
Golden Taro Puff
Soft Boiled Quail Egg, Tobiko
First Course
Lemongrass-Cured Salmon
Beetroot & Star Anise Jus, Black Sesame Seeds, Salmon Roe, Fennel Fronds
Félix Solís, Duet Mousseux Abbuoto Rosé, La Mancha, Spain
Second Course
Foie Gras Parfait
Sauternes Jelly, Raspberry & Pink Peppercorn Coulis, Brioche Tuile
Monasterio de Las Vinas, Macabeo, Aragon, Spain
Third Course
Chinese Herbed Braised Duck
Homemade Preserved Kiat Kiat, Plum Sauce
Fourth Course
Oven Roasted New Zealand Lamb
Over Roasted Style Hong Kong Curry, Eggplant, Chili Oil
Anakena Tama, Reserva Especial, Cabernet Sauvignon, Cachapoal Valley, Chile
Pre-Dessert
Citrus Curd, Yogurt Foam
Passion Fruit
Dessert
Snowy Mooncake
Caramel Pineapple, Madagascan Vanilla Custard
Coffee and Tea
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PHP4,988.00