New On the Menu: Chefs Introduce Creative Dishes to Excite Diners
Looking for a new place to eat or wanting your old haunt to shine up their menu? Here’s what to look for!
How often should a restaurant update its menu? Some industry experts say at least once a year while others believe new dishes must be introduced as many as four times annually. Various reasons bring about the need for change. The practical ones include rising prices of ingredients and labor.
When food prices skyrocket, some restaurants resort to hiking their prices correspondingly or reducing portions. To stay in business, owners must maintain a good balance between profitable and popular dishes. Owners must also take a look at manpower. Is a staff of 12 needed to make 50 dishes?
Meanwhile, additions to the menu are also caused by the need to better cater to customers’ preferences, to showcase the chef’s creativity, or simply to create excitement among patrons. Here, we give you a short list of some of our favorite restaurants that continue to create innovative offerings and why we think a visit will be worth your time.
BRASSERIE ON 3, Conrad Manila
Belgian Chef Nicolas De Visch has just been appointed as the new Executive Chef of Conrad Manila, marking an exciting new journey in the luxury hotel’s food journey. Having joined barely two weeks ago, Chef Nic has already made it his mission to champion the use of fresh locally sourced ingredients. “I am thrilled to collaborate with a talented team that shares my passion for crafting exceptional dining experiences. Not only do I intend to elevate the flavors of Conrad, I also want to contribute to the sustainability of the region.”
At the recently held Legends of Cuisine, Chef Nic welcomed visiting Korean chefs from Seoul who showcased their cuisine in Conrad’s buffet dining Brasserie on 3. During the 8-day event, Chefs Hwang Younghun and Lee Junmok of Conrad Seoul prepared both traditional and new dishes as well as an array of dessert that diners were able to enjoy alongside other international cuisines. SomeKorean barbecue items will now be added as buffet mainstays. “We will have more of these events where we will highlight favorites from different countries. Diners can look forward to French, Japanese, Italian, Spanish nights –and most definitely a Belgian dining event!”
Festive Lunch Buffet (M-Sat) P2,900 nett , (Sun) P3,400 nett
Festive Diner Buffet (Sun-Thurs) P3,200 nett , P3,600 nett
3rd level, Conrad Manila
For reservations call 0917 650 3591
JASMINE, New World Makati Hotel
Premium Chinese Jasmine Restaurant in New World Hotel is widely known for its Yum Cha offerings and its unlimited dim sum spread has long been a favorite among patrons. Diners will be glad to know that Jasmine’s new Executive Chef Brandon Ng has carefully curated a selection of dishes to celebrate the rich flavors and traditions of Chinese cuisine.
For appetizers, we like the poached chicken with Sichuan chili vinaigrette and the roasted duck dipped in sweet and tangy plum sauce. The new dim sum line up includes scallops, prawn and black caviar (rich and savory), deep-fried bean curd roll (so satisfying!), and mushroom and truffle dumpling (our favorite!). Meanwhile, we give high marks to the tender wok-fried marinated beef short ribs, deep fried pomfret with garlic chili “YU Xiang” sauce, and stir fried lotus roots, black fungus. The dishes are perfect to be eaten with the golden salted egg yolk fried rice with chicken and XO sauce. To end the meal on a sweet note, we suggest the creamy taro glutinous rice dumpling with pandan and coconut or chilled cream milk pudding.
“This time, I am introducing 30 new dishes ranging from appetizers, barbecue, seafood and vegetarian items. I hope these creations will entice the people to try more of our mains in addition to the much-loved dimsum,” says Chef Brandon.
2nd floor New World Makati Hotel
Esperanza St., corner Makati Avenue, Makati
For reservations call (02) 8811 6888
MAMALOU’S PREMIO RISTORANTE
Mamalou’s Premio Ristorante recently hosted “Around the Globe” – an event that featured culinary creations by select chefs from One World Deli (OWD). Since the latter is a supplier of ingredients to Premio, Premio owner David Sison came up with an idea to collaborate with OWD’s resident chefs Migs Gianan and Nadine Howell. Premio’s Chef Karl Manlapaz was also tapped to contribute to the line-up of dishes. It was a full house at the night of the premium dinner and wine pairing event. This proves that a well-crafted partnership is not only a way to introduce new dishes but also a tool to decrease cost (ingredients from OWD, wines from Don Revy) and boost brand credibility.
At the event, guests were asked to write a feedback after each item was served. Of the eight global dishes, the ones that garnered the highest marks are the main Italian bistecca al forno (fire-roasted black angus bone-in ribeye ) paired with Borgogno Nebbiolo Langhe and the dessert pinoy sorbetes paired with La Gioiosa Moscato. We gave these two new offerings positive feedback along with the starter Spanish pan de chorizo (bread, Spanish chorizo, charred bell pepper, blistered tomatoes and pesto butter). “We’ve decided to make the steak and the dessert as permanent additions to our existing menu. The rave reviews assure us that these items will be received warmly by Premio’s customers. Hosting events are a great way to introduce new flavors. It’s like a modified focus group discussion where diners get to experience new flavors and give on-the-spot critiques. We’re definitely planning on doing more partnerships in the future,” Sison shared.
Alabang West Parade
1750 Daang Hari Road, Las Piñas
For reservations call 0919 208 7181
Happy eating everybody!
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