The Malayan Plaza gives their restaurant, The Executive Lounge, a makeover – providing guests with a one-of-a-kind dining experience.
Located on the 33rd floor of The Malayan Plaza, The Executive Lounge now features an updated look with its modern lighting and new fixtures. Being in the middle of Ortigas Center, this all-day restaurant not only provides scrumptious food and outstanding service, but also an amazing view of the Wack-Wack Golf Course, the city of Rizal in the morning, and the Ortigas skyline at night.
A sensorial treat in the form of a 5-course meal awaited us during our visit which was prepared by Chef Aldrin Gamulo. Of course, we started with appetizers – four different kinds on one plate.
Clockwise from the right: Quesillo con Tomate, Chorizo Pamplona and Manchego, Adobar con Carne and Tuna Tartare)
Quesillo con Tomate (right most side of the plate): Pressed feta and Cavite’s kesong puti, farm fresh tomatoes, Japanese cucumbers and red radish, herbs, bread sticks, oil and garlic.
Chorizo Pamplona and Manchego (lower left):Â A Spanish inspired dish with Chorizo Pamplona flowerets, fresh Manchego Cheese, greens and white truffle oil drizzle. This dish is usually paired with Feather Line, a pretty-looking cocktail that includes Sauvignon blanc (white wine), Campari (liqueur with a fruity taste), apple juice, lemon juice and peach syrup.
Adobar con Carne (middle left):Â Honoring the heritage recipe of our own local adobo, slow-cooked prime beef in balsamic and soy reduction.
Tuna Tartare (top left):Â The appetizer for Japanese cuisine lovers that includes sashimi grade Gen San tuna, wrapped in paprika infused flour crepe, capsicum and habaneros (peppers), special dressing, and a hint of wasabi. This is best paired with Basil and Honey Mule cocktail.
Feather Line
Salmojero
Next on the list is the Salmojero for the soup. It is inspired by the Spanish Classic Gazpacho; soup but The Executive Lounge’s version is a hot and spicy soup with vegetable slices in it and a bread rod on top.
Watermelon and Greens in Balsamic Glaze
One of the most unique dishes that this restaurant is the salad they serve. It’s called Watermelon and Greens in Balsamic Glaze and includes thick watermelon slices, arugula, chestnuts with a watermelon vinaigrette glaze.
Like the appetizers, The Executive Lounge team served four different types of main entrées.
Almejas, Mejillones con Escabeche
From the name itself, this simple and light dish has small clams, a mussel, and sourdough bread dipped in wine and selected herbs.
Talakitok con Misono
Who would’ve thought that a talakitok (or jackfish in English) could look so pretty? It was served with thin tuna sashimi in misono jus with cucumber salsa and sugar beet paste. This dish is best paired with a simple Green and Citrus Martini.
Green and Citrus Martini
Callos
What made The Executive Lounge’s version of callos (ox tripe and tendered kidney beans) more interesting is the baked mashed potato on top. It has bits of potato cuts inside, too!
Shitake Wagyu Bar
This last entrée is a personal favorite. The Shitake Wagyu Bar includes a bed of mashed potato, shiitake and button mushrooms, topped with a thick slice of medium grilled wagyu beef.
This dish is best paired with Tayabas Sangria, a slightly strong cocktail composed of Sauvignon blanc, Merlot and lambanog.
Tayabas Sangria
For the desserts, Chef Aldrin served two kinds.
Bourbon Plate
The first one was called the Bourbon Plate which was a plate of fruits (dragon fruit, orange, kiwi, lime and pear) with bourbon cream on top. The Bourbon Plate got more interesting when it was served with a refreshing and delicious Mango and Passion Fruit Colada cocktail.
Mango and Passion Fruit Colada
Arte de Remo
The second one is a cream cheese bar with oats and desiccated coconut in its layers and topped with a whole cherry. Called Arte de Remo, the bar’s base was super soft and it was not that sweet while the oats and coconut gives you a little surprise texture in your mouth.
https://www.instagram.com/p/BhdIYi0ngl3/?taken-by=executiveloungerestaurant
According to The Malayan Plaza team, a five course meal costs around Php3,000 per head and their minimum number of people is 10. However, if you have other food options in mind; it’s totally fine because they also do customized menus! You can check out their Instagram page for their latest offerings.
The Executive Lounge
33F The Malayan Plaza Hotel, ADB Avenue corner Opal Road, Ortigas Center, Pasig
706 0055
Facebook: https://www.facebook.com/TheExecutiveLoungeRestaurant
Instagram: @executiveloungerestaurant
