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Cantabria by Chele Gonzalez Opens at The Westin Manila
The city's newest and possibly most authentic Spanish restaurant recently opened its doors at The Westin Manila. Cantabria by Chele Gonzalez is a new Spanish dining concept from multi-awarded celebrity chef Chele Gonzales that is named after and in honor of his hometown of Cantabria, located in the northern coast of Spain. The Hungry Kat was invited to the special media preview held last March 7, a day before it officially opened for dinner on March 8, 2024.
Cantabria by Chele Gonzalez is a new culinary venture in partnership with The Westin Manila which just recently celebrated its first anniversary. The restaurant is an ode to Chef Chele's childhood years and is a project that has been one year in the making. It's a place that Chef Chele can definitely be proud of as he shares his own Cantabria heritage with the rest of the world.
Cantabria is open from Tuesdays to Sundays from 6:00pm to 10:00pm. You can find it on the hotel's topmost level, a more private and exclusive area with gorgeous views of the Ortigas central business district.
Plush sofas and elegant chairs give the place a sophisticated yet homey ambiance. The cozy interiors come decorated with beautiful Spanish tiles along with paintings and photos of the region. There's even a small metallic map of Cantabria adorning one of its walls.
Cantabria, in the words of Chef Chele, is an infinite landscape known for its unparalleled culinary treasures from its legendary ocean to a multitude of greeneries and mountains. Their menu takes guests to the shores of the Cantabria region, offering a taste of its bounty in delicate bites and indulgent delights.
Chef Chele Gonzales is proud to present the diversity of Spanish cuisine and to celebrate this region's ocean gems through heritage recipes from his childhood and early culinary beginnings. These are dishes he enjoyed at home prepared by his mother which he is now sharing with us. Together with chef de cuisine Ivan Saiz Sordo, Cantabria specializes in creative and sophisticated approach to seafood, as well as innovative tapas, comfort meats, and other traditional Spanish favorites.
Our evening started with some pintxos like the Wagyu and Inure Toast. These are made with wagyu tartare, salmon roe, and truffle yolk on top of a brioche toast. It's an immaculate burst of flavors with the tender wagyu just melting away with the egg yolk in one glorious bite.
The Toasta de Anchova y Berenjena is one of Chele's signature dishes using premium Cantabrian anchovy served with charred eggplant on a baguette toast. This gave guests a quick preview of the many Cantabrian seafood items the restaurant will be featuring.
There's also a bar area inside Cantabria with dedicated bartenders ready to prepare exquisite cocktails and bubbly beverages.
We had a taste of the Sangria Tinto as our welcome drink. This is a refreshing red wine sangria with fruity flavors.
The bartender also prepared a special cocktail for us called A Night in Santander, which is the capital of Cantabria. This comes with tequila in green tea and chili salt on the side. Cantabria by Chele Gonzalez offers a wide selection of beverages from sangria, cocktails, vino and more.
What Cantabria is really proud of are their sea produce. These imported seafood are on display at the counter for all the guests to see.
Chef Chele prepared a fantastic menu for us that evening to highlight some of his Spanish specialties using ingredients and cooking techniques from Cantabria
For our appetizers, first up was the Ostra De La Casa. These are plump and juicy oysters combined with sherry mignonette, green apple, and chives.
Next was the Tartlet De Viera, a scallop tartlet combined with white chocolate, caviar and celeriac puree. I was not sure if it was a starter or a dessert, because this had a unique combination of premium seafood and white chocolate. It was truly culinary genius on display because it all worked together and we all loved it.
These dishes were paired with the Torello Brut Reserve, a sparkling wine made using Penedes grapes from Spain.
We also tried some of the tapas on the menu. The Chili Crab Croquetas con Mayonesa De Lima comes with creamy chili crab croquettes with lime mayonnaise. The croquettes really tasted like Singaporean chili crab and we didn't even have to get our hands dirty.
The Ravioli de Carne Guisada con Espuma de Parmesano is a braised beef and porcini ravioli topped with parmesan espuma and basil oil. Chef Chele used to eat this dish as a child when his mother made these for him during Saturday lunches. These tapas were served with Menade Rueda Verdejo Blanco from Spain.
For our main course, the highlight of the evening was the Rodaballo a la Parrilla or Grilled Whole Wild Turbot. The wild turbot is a flat fish that is native to European waters and is highly valued and classified as a fine dining fish. Cantabria by Chele Gonzalez is one of the very few places where you can find this gem on the menu. Our portions of the Grilled Wild Turbot were served with house salad and potatoes on the side.
The next main course was the Arroz Negro de Viera Y Chipiron. This comes with black ink creamy rice topped with grilled scallops, baby squid and herb aioli. It's similar to a paella negra but the creaminess of the rice is more like a risotto which I really liked. The big pieces of scallops were also a delicious addition.
Meatlovers don't have to worry because there's also the Presa Iberico con Patata Y Mojos. This is a grilled pork iberico steak served with fried marble potatoes plus green and red mojos sauces. The pork was so tender and flavorful, as if I was eating at one of the country's best steakhouses.
To make this course even more spectacular, it was served with a glass of Les Cousins L'Inconscient from Catalonia, Spain.
For dessert, Chef Chele presented probably the most delicious cake I have ever tasted. The Sobao Pasiego is a Cantabria delicacy cake served with cheese ice cream and berries coulis. The fluffy cake was just heavenly and went so well with the ice cream and mixed berries.
We ended our exquisite dinner with the Toffe, Cacao, Avellana Y Cafe. This is a chocolate sponge cake with caramel mousse and caramelized hazelnut topped with ice cream. We would like to thank Chef Chele Gonzalez for hosting and preparing our lovely dinner in Cantabria at The Westin Manila. This is definitely the most authentic Spanish restaurant you can find in Metro Manila because Chef Chele has crafted the entire menu from his heart.
Cantabria by Chele Gonzalez
Roof Level, The Westin Manila, San Miguel Avenue corner Lourdes Drive, Ortigas Center, Pasig
(0962) 533-7957
www.facebook.com/westinmanilahotel
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St. Francis Shangri-La view of Ortigas Center, with multiple skyscraper construction simultaneously on-going. #philippinerealestate #therealestategroupphilippines #OrtigasRealEstate #PasigRealEstate #philippinerealestatebroker #philippinerealestatebrokers #philippinerealestateagents #philippinerealestateagent #ortigascenter #thewestinortigas #thewestinmanila #theresidencesatthewestinmanilasonataplace #sonataplace #robinsonsland #bankofcommerceortigas #bankofcommercepasig https://ift.tt/2KqGqes
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The Inaugural Manila Food and Wine Festival Kicks Off at The Westin Manila
Inspired by the success of the Cebu Food and Wine Festival which held its third annual edition last June, Our Awesome Planet, Resto PH, and the Department of Tourism launched the inaugural Manila Food and Wine Festival last July 14, 2023 at the Grand Ballroom of The Westin Manila.
The Hungry Kat was invited to join this annual event that will draw food and wine enthusiasts from across the country to celebrate the finest that Metro Manila and the NCR region has to offer. The two-week event will run from July 14 to 27, 2023 across several restaurants and hotels in Manila showcasing the exciting works of talented celebrity chefs, restaurateurs, and culinary icons.
The inaugural Manila Food and Wine Festival is a gastronomic tourism celebration presented by the Department of Tourism that is also co-presented by Shangri-La Plaza, Discovery Primea, and Admiral Hotel Manila. Guests arrived at The Westin Manila Grand Ballroom for a night of exquisite food and wine selections from some of the country's best establishments.
Joining the grand launch were special celebrity chefs, guest merchants and innovators from the food and beverage industry. Among those we spotted were Chef Sau Del Rosario, Chef Chelle Gonzales, Chef Kalen Chan, and more.
The host for the evening was none other than Manila Food and Wine Festival founder and organizer Spanky Enriquez who envisioned this annual event to promote food tourism in the country.
Our Awesome Planet founder Anton Diaz gave an opening speech to welcome all the guests to the Manila Food and Wine Festival which aims to establish Manila and The Philippines as the newest culinary capital in Asia. Their goal is to showcase the best of the Philippines' food and wine, hotels and restaurants, chefs and restaurateurs, and fuel the fire of innovation to elevate our Filipino food culture to the world. From July 14 to July 27, food lovers and wine enthusiasts will have the opportunity to immerse themselves in a gastronomic journey that showcases the country's vibrant food culture.
DOT OIC-Undersecretary for Tourism Development Verna Buensuceso said that the Manila Food and Wine Festival also aligns with the Department of Tourism's thrust to equalize opportunities across various areas of the country. She said that this project will really boost interest in food and gastronomy tourism. A plethora of exciting activities await festival-goers, including the festival bazaar at the Shangri-La Plaza Grand Atrium which ran last weekend, together with a series of chef collaborations in the best restaurants in Antipolo, Tagaytay, and Manila, a Makati pub crawl, a food stamping program, and the gala dinner finale.
One of these special events is the Gen Tsi, part of the Elements of Flavor series at Discovery Primea. Executive Chef Luis Chikiamco's passion for modern Asian fare stems from his extensive culinary experience from around the world. Together with Chef Sharwin Tee, who is known for his twists on Chinese-Filipino dishes, and Croissant Lady Donatella Chua, who creates playful pastry creations, they crafted a menu inspired by local dining scene favorites to highlight reminiscent flavors influenced by the Tsinoy culture. To elevate this gastronomic evening, Liquido Maestro Kalel Demetrio, an acclaimed mixologist of innovative concoctions, curated a selection of specialty cocktails to pair with the dishes. You can learn more about this exciting dinner happening on July 20, 2023 offered at P4,000++ per person at bit.ly/GenTsiAtFlame. You can also book your seats by calling 7955-8888.
The two week festival ends with a bang at the Manila Iconic at Admiral Hotel Manila - MGallery. The Manila Food and Wine Festival presents an exceptional dinner event with great food, wine, and entertainment at The Admiral Club, Admiral Hotel’s unique rooftop dining destination. Chef Sau Del Rosario, with special guest Chef Tatung Sarthou, will be preparing an indulgent 8-course Filipino menu, honoring the culinary icons of the country: Engracia “Aling Asiang” Reyes, Nora Daza, and Larry J. Cruz. The dishes will be highlighted by the dessert creations of Admiral Hotel Manila's own Executive Pastry Chef, Christian Monera. Manila Iconic will be held on July 27, 2023. You can book your seats now at P7,000 nett.
The grand launch of the Manila Food and Wine Festival continued with guests sampling the many food and beverage options on display at the Westin Manila Grand Ballroom.
Destileria Limtuaco brought out its cocktail menu that included their Manille Basil Smash, a combination of Empire London Dry Gin, Manille Liqueur de Calamansi, lemon juice, and basil syrup. Another popular cocktail was the Mango Rind Punch using Old Captain Rum and Paradise Mango Rum liqueur.
Luisita Rum also offered their specialty Luisita Oro straight, on the rocks, or as a unique cocktail that included coconut juice and nata de coco.
Other wines and beers were also available for guests to sample including Pilsner Urquell, Caymus Vineyard wines, and more.
The mooncake season is fast approaching so The Hungry Chef, who makes one of the country's best home-based mooncakes, gave samples for guests to enjoy.
The Westin Manila also brought out its special dishes and everyone lined up to try these creations. The Banana Couture is a unique appetizer that deceptively looks like an ordinary banana but is actually not! It's a banana pudding with a coconut and white chocolate glaze shell that you have to see to believe.
We were also shown The Art of Kinilaw which uses sustainable tuna, coconut and cane vinegar glaze, cilantro aioli, and chili pearls. This is a more flavorful and colorful version of the kinilaw we know.
Next is the Cavingero, a crispy lechon belly tacos with watermelon rind atchara and roasted garlic sauce. These bite-sized canapes really made us hungry for more.
The main courses were also impressive. The Chicken Tinola Paella Overload is a delightful deconstructed rendition of the classic Filipino favorite with crispy chicken skin and chili garlic crumbs on top of paella rice. This is a complete meal on its own!
The highlight of the night was the carving station featuring Kurobuta Lechon and other meaty dishes from Esguerra Kurobuta. Aside from the very crispy lechon skin and tender lechon meat using Bershire black pigs, they also had roast pork, roast chicken, and delicious baby back ribs.
For desserts, Karabella Dairy and Destileria Limtuaco had a collaboration that showcased their spiked gelatos like the Intramuros Liqueur de Cacao Gelato, Manille Liqueur de Calamnsi Gelato, and the Paradise Mango Rum Liqueur Gelato.
Another surprising item that evening was the Pork Sisig Donut Bites from Westin Manila. These look like ordinary glazed donuts on the outside but are actually filled with savory sisig on the inside. It also comes with calamansi and chicharon crumble, so I'm not really sure if this counts as a dessert or an appetizer.
Macarons Macarons offered its premium French macaron variants like the Queso de Bola Macarons, Macapuno Macarons, Milo French Macarons, and even Chili Macarons.
There's always room for more ice cream so the Philippine Fruit Dessert Trio from Sebastian's Ice Cream was also a wonderful treat. The first item is a Lanzones Sorbet made with duco lanzones and garnished with fresh mint. At the back is the Dalandan Ice Cream made with fresh dalandan and garnished with candied dalandan peel. Lastly, the one in the middle is the Avocado Tres Leches using avocado ice cream made with avocado layered on tres leches cake soaked in condensed evaporated milk. Congratulations to the entire team of the Manila Food and Wine Festival for a successful launch. Visit their Facebook page to know more about the other exciting events in store for the next two weeks.
Manila Food and Wine Festival 2023
(0917) 568-3627
www.facebook.com/manilafoodandwine
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Seasonal Tastes at The Westin Manila Offers Special Opening Promotion
The Westin brand is finally back in the Philippines with a spanking new hotel located in the bustling Ortigas business and commercial district. Filipinos fondly remember the Westin Philippine Plaza as one of the premiere hotels in the country until it changed names and management in 2006. Now, Westin is truly back for good as The Westin Manila opened its doors last month with an exciting opening promotion for its buffet lunch and dinners at Seasonal Tastes. Aside from the regular discount to be given to diners, followers and readers of The Hungry Kat can get a further 20% discount by using the special promo code KAT20! I’ll tell you more about this later on.
The Westin Manila is a 303-room wellness-inspired premium hotel with services and programs thoughtfully designed with each guest's well-being in mind. You can find it along San Miguel Avenue corner Lourdes Street, just walking distance to Shangri-La Plaza Mall and SM Megamall. The Westin Manila offers a holistic approach to hospitality, with each of the six pillars of the Westin brand thoughtfully developed to help you Sleep Well, Eat Well, Feel Well, Move Well, Work Well, and Play Well.
The Hungry Kat was invited to experience Westin’s Eat Well program last Friday so it was a great opportunity to try the newest hotel buffet in the city. Seasonal Tastes is Westin Manila’s all-day dining restaurant on the hotel’s mezzanine floor.
The bright and spacious restaurant comes with plenty of seating options. You can sit near the windows facing the busy streets below, or choose one of the tables closer to the live interactive buffet kitchen serving signature global cuisines and local comforts. They also have a private dining room for those intimate occasions.
Helmed by Executive Chef Rej Casanova, Seasonal Tastes lets diners explore the different specialty dishes from East to West. As an opening promotion, Westin Manila is offering their daily Lunch Buffet at only P1,990 nett per person from its regular rate of P2,350 nett per person.
It’s Seafood Night at Seasonal Tastes on Friday and Saturday as they offer the Seafood Dinner Buffet at only P3,000 nett per person from its regular rate of P3,200 nett. But that’s not all, because The Hungry Kat is giving its readers a special 20% discount on top of the lunch and dinner promo rates just by mentioning the code KAT20 when you make your reservations. The same 20% discount can also be applied on a la carte orders. This special promotion is only available until June 30, 2023.
So what can you find at the Seafood Dinner Buffet? Let’s start at the Cheese and Charcuterie Station which offers a variety of hams and cheese cuts together with breads and dips.
The Make Your Own Salad Station offers a healthier way to start your journey. These leafy greens and vegetables come with several dressings to choose from.
There’s also a sushi and sashimi station nearby where you can grab a few slices of Tuna Sashimi paired with some maki rolls. Make sure to get some wasabi and light soy sauce for your plate.
Now let’s go to the main buffet table where our adventure truly begins. You can find assorted dimsum here including siopao, siomai, dumplings, and others.
There are several Asian Dishes on display here like the Sweet Chili Emperor Fish and the Seafood Hokkien Noodles. These Chinese cuisine seafood specialties will surely tickle your taste buds.
The local favorite Beef Caldereta is also featured at the Asian Station. Seafood Night brings out a lot more than just seafood as diners will really enjoy the exciting mix of dishes and cuisines.
For those who want rice to go with their dishes, you can choose from the Seafood Fried Rice or the Mixed Paella which both offer complete meals by themselves.
Another Japanese treat is also on display here as the Mixed Tempura comes with a combination of shrimp and vegetable tempura. I always look for tempura whenever I go to a hotel buffet and Seasonal Tastes does not disappoint with their crunchy ebi tempura.
From Asia, it’s now time to head West as we explore the different Western Dishes on the buffet table. The Baked Salmon is a very creamy seafood dish offering tender salmon cuts baked to cheesy perfection. Other seafood options include the Pollock on Cream Sauce and the Cioppino which is an Italian-American fish stew.
Popular meaty items such as the Beef Salisbury and the Herb Roasted Pork Belly create the perfect surf and turf combinations for your plate.
Over at the Carving Stations, the Baked Emperor Fish proudly sits on its throne as diners can enjoy all these beautiful seafood offerings.
The main attraction at the carving station is the Slow Roasted US Beef Short Plate. Ask the server for a slice or two and have it seared according to your preferred doneness. Add some roasted vegetables and mashed potatoes plus a touch of gravy to complete your plate of beefy goodness.
The highlight of the Seafood Dinner Buffet is, of course, the seafood! There are several Fresh Seafood Stations all throughout the buffet area where you can find the freshest crab legs, curacha, prawns, mussels, clams, squid, and more.
At the Asian station, you can ask the chefs to use these seafood ingredients for your Singaporean Laksa, Clear Chicken Soup, or Signature Biang Biang Nian noodles.
Better yet, simply fill your plate with all the seafood that you like and ask the chef to cook it in glorious garlic and butter. There are several other ways of enjoying your fresh seafood like having it cooked in chili garlic or simply having it grilled. There’s plenty of time to explore and enjoy all these possibilities during the Seafood Dinner Buffet.
Don’t forget about desserts because the Dessert Station comes with a lot of sweet and tempting items. Take a look at these mini cakes, chocolate chip cookies, donuts, leche flan, and S’mores Brownies topped with chocoalte “seafood.”
There’s also halo halo, ice cream, fruits, and a crepe station that prepares your freshly made crepes on the spot. Top it with a scoop of Vanilla ice cream drizzled with chocolate syrup to complete your adventure.
Executive Chef Rej Casanova also presented a sample of other specialty dishes which you can expect to find at Seasonal Tastes. He also explained Westin’s Eat Well program and how he and his team tries to make healthier versions of each dish with ingredients responsibly and sustainably sourced. The hotel’s Lobby Lounge actually has its own Eat Well menu. Chef Rej is the best man for the job as he recently won a plant-based dish competition held by the Marriott Group for Asia Pacific.
Seasonal Tastes at The Westin Manila is sure to be the next big hotel dining destination, especially for those living or working in the Ortigas area. Book your tables now while the hotel is not so full yet, and make sure to take advantage of The Hungry Kat’s promotional code KAT20 to get an extra 20% discount at Seasonal Tastes. See you there!
The Westin Manila
San Miguel Avenue corner Lourdes Drive, Ortigas Center
8256-2020
www.marriott.com/en-us/hotels/mnlwp-the-westin-manila-sonata-place
www.facebook.com/westinmanilahotel
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