When it comes to celebrations, a popular venue is Sofitel Philippine Plaza Manila’s Spiral. Through the years, it has seen countless anniversaries, proposals, graduations, and homecomings. Indeed, dining at Spiral means a special occasion has just happened, or is about to happen. Spiral is a favorite because of its extensive food choices, spanning different countries in 21 different ateliers. This month, the focus is on Japan and China with Obanzai: the Flavors of Kyoto and Abundance: Celebrating the Year of the Rooster.
Obanzai: the Flavors of Kyoto
From January 16 to 22, guests and enjoy authentic Japanese cuisine through a limited menu created by master artisan Chef Hiromi Yonekawa. Yonekawa was inspired by his mother’s hometown and ancient capital of Kyoto to come up with special dishes using fresh and seasonal ingredients.
Some of the featured dishes are the Ebi Kimini (prawn twisted into flower shapes), Kohaku Namasu (healthy vinegar salad), Onsen Tamago (silky egg whites and custard-like yolk), Hiyayakko (chilled tofu and toppings), Cold Somen (white Japanese noodles made of wheat flour), Saba Misoni (mackerel cooked in miso sauce), Kuri Acharazuke (radishes and turnips with cut kombu seaweed and carrots in special vinegar brewed with soy sauce, sugar, and sweet rice wine), Hakusai Asazuke (cucumber, cabbage salad with red chili pepper and kombu seaweed), Hijiki Nimono (brown sea vegetable with a sweet and savory flavor), Spicy Edamame (soy beans), Furofuki Daikon (mildly-flavored winter radish with miso sauce), Waka Takeni (simmered young bamboo shoots with seaweed); Kiriboshi Daikon (dried Japanese radish strips), Ebi-no Sunomono; Tori no Nanbanzuke; and Tsukemono Moriwase.
A meal wouldn’t be complete without dessert, and Yonekawa prepared his own lineup of desserts, including the interesting Kakigori (Kyoto’s version of our famous halo halo), matcha (green tea), cake, and ice cream.
Spiral tapped the right chef to create a menu of irresistible Japanese delicacies. Yonekawa is a seasoned chef with years of experience in luxury hotels, where he has served celebrities, heads of state, and Japanese royalty. As a native of Osaka, he masterfully recreates the flavors of the ancient Japanese capital using the region’s traditions.
On January 22, Spiral will hold a Sake and Canape special for the Spiral Sunday Brunch, where guests can enjoy six types of sake paired with six modern interpretations of Japanese canapes. Spiral’s Sunday Brunch is from 12nn to 3pm, and is available at P4,215 nett per person.
Abundance: Celebrating the Year of the Rooster
Sofitel’s Spiral is also celebrating the Chinese New Year through Abundance, with a Chinese feast prepared by Spiral’s Chinese chef Michael Tai. Chef Tai prepared a gastronomic journey with dishes from Cantonese, Hakka, and Sze Chuan cuisines. The special menu will be available from January 25 to 29 only.
Cantonese food is known for its freshness and highlighting its ingredients’ natural taste. For these dishes, Tai prepared dishes known to bring good fortune and wealth. One of its star dishes is the luxurious abalone in a superior sauce, which is believed to bring abundance because the Chinese name for abalone stands for assurance and surplus. Other dishes that symbolize luck in business include the braised dried mussel with sea moss and dried oysters. Golden prawns in salted egg yolk is also believed to bring luck as the yolk represents gold. Those who wish to have more opportunities can try the sauteed scallop with sweet walnut XO sauce, which is known to bring opportunities and even children.
Hakka dishes are famous for being simple but bringing the finest flavors. Its dishes prominently feature pork since it symbolizes abundance. Pigs are considered an animal of progress since it moves forward as it looks for food. Tai brings a variety of pork dishes, such as the Hakka pork, braised pork belly with preserved vegetables, braised pork, and Hakka deep fried pork organ. Of course, Spiral will also offer other dishes from the region, such as the salt and baked chicken, and the treasure fried rice in lotus leaf.
Meanwhile, Sze Chuan dishes are known for its spicy flavors using garlic, chili peppers, and the Sze Chuan pepper. For Chinese New Year, Tai brings the Chang qing la ji chicken, cumin lamb, home-made noodles, beef, Chinese hamburger, braised sea cucumber in Sze Chuan sauce, and Kung pao squid with cashew nuts. Of course, these dishes are representative of prosperity, good marriage, longevity, and luck.
Albert Andrada Presents: the La Abondance Collection
To kick off the Chinese New Year, fashion designer Albert Andrada is presenting the La Abondance Colection, a showcase of haute couture gowns inspired by the Chinese philosophy of abundance.
Andrade’s career in fashion started when he graduated at Slim’s Fashion School. In 1987, he served as chief creative director in one of the famous labels in the Middle East. In 1997, he opened his own fashion in house in Dubai. Five years later, he joined Swarovski’s Bridal Designers’ Competition Awards, where his Chinese Empress Bride won against 20 other creations from designers around the world. He also won the Designer of the Year Award. Following the competition, he worked as the Royal Designer for the ruling family of Fujeirah in the United Arab Emirates, where he lived on the palace grounds for 10 years. In 2012, he flew back to the Philippines and opened his own atelier.
Most recently, Andrade made the news when he dressed Miss Universe 2015 Pia Wurtzbach during the national costume and the evening gown competition.
For inquiries and reservations for Obanzai: the Flavors of Kyoto and Abundance: Celebrating the Year of the Rooster, please call +632 8326988 or email H6308-FB12@sofitel.com
