6. Spatzle
Level 5, EW
The first of its kind in the Philippines, Spatzle describes it’s cuisine as European fusion. Promising fresh, light yet nourishing meals, Spatzle is all about highlighting and combining subtle flavours and presenting the dishes in a truly unique way. The embodiment of this philosophy is the Banana Bread Florentina. And I love the concept. It’s a surprising combination of chewy, warm banana bread topped with sautéed spinach, mushrooms, thick smoked ham and soft scramble eggs. It’s sexy and comforting at the same time, and hits all the right spots on the palate. I would have this everyday for breakfast – and wouldn’t mind eating this for lunch and dinner, too! The roesti (a traditional potato pancake) and the Carbonara spatzle with egg will undoubtedly be a hit among children as well, even the picky eaters. It introduces something new to the kids, while still giving them something that’s familiar.
Spatzle doesn’t shy away from experimenting and improving its menu which is why diners are encouraged to drop by during the weekends for some of their special offers. One weekend menu must-try is the famed Weekend Pork Belly. Complement your healthy plates with their signature drinks- the Watermelon Lemonade and All Natural Citrus Cooler, which uses honey instead of sugar syrup.
7. Duck & Buvette
Level 2, Main Wing
A favourite among the foodie crowd, Duck & Buvette lives up to its hype. Its refined use of fresh and flavourful ingredients and exquisite technique are well appreciated. The star of the menu is undeniably the D&B Crispy Half Duck Confit. To make confit, the fowl is cured in salt and spices for a day or two, before being slowly cooked its own rich fat for that melt-in-your-mouth deliciousness. It takes three days to prepare this masterpiece and one will definitely taste the love and passion poured into it. The perfectly golden fowl is served with ratatouille duck rice and a cranberry carrot side. For more depth, add a little whole grain mustard to the confit. A bright balance to the dish is the Grilled Octopus salad with lemon-chili-hazelnut dressing and fried capers. D&B is also quite proud of their breads, which they bake from scratch using their own signature wild yeast. The crusty sourdough bread is heavenly with just a dab of butter or dipping sauce. For this visit, we also tried the Cafe Provencal pizza. The crisp, flat pizza crust serves as the perfect canvas to highlight the varied Mediterranean toppings of shrimp, capers, olives, parma ham, anchovies, garlic and mozzarella. Words do not do justice to all of D&B’s dishes; it’s best to experience a plate yourself.
8. Poetry & Prose Patisserie: Let Them Eat Cake!
Level 1, Main Wing
“A party without cake is just a meeting.” This insightful quote by Julia Child embraces a small section of the wall in Poetry & Prose, perhaps a fitting reminder to all those who come here that dessert is, indeed, necessary. For first timers, it’s recommended to try their decadent Chocolate Eclair and the L’Opera, a layered masterpiece of almond sponge cake, sweet buttercream and chocolate ganache. The desserts are not overwhelmingly sweet and are pretty light on the palate. Sample a little bit of everything with the Queen’s Tea Set. Work your way up from the bottom layer of finger sandwiches to the dense selection of scone with raisins and clotted cream, and finally the delectable desserts on the top layer. But it’s not all sweets at Poetry & Prose; savory selections are also available.
The traditional souffle gets a savory upgrade with the Herb & Cheese Souffle. Before it even reaches your table, the enticing aroma of herbs- a heavenly combination of basil, parsley, oregano and thyme - tantalizes the senses. The Smoked Salmon in Phyllo Pockets is another light and satisfying dish. The golden flaky crust hides a thick filling of smoked salmon and warmed, crumbled ricotta cheese. To bring out the flavours of the dish, a heavy cream with capers and tomato oil is drizzled over it. For those looking for that sweet escape, Poetry & Prose offers just that.
9. Pages: Deli divine
L evel 1, Main Wing
Pages is the counterpart of its sister restaurant, Poetry & Prose. But comparing the two is like comparing apples and oranges. Pages exudes a more masculine appeal with black sheen walls and chic chairs. Here, instead of coffee and tea (though they do serve both), enjoy a glass of wine with your favourite American-Italian deli favourites and selection of cheeses. Staying true to its concept, dishes are given fun, literary names. The hearty sandwich made from sourdough bread, a medley of fresh vegetables, homemade mayo, turkey hickory, salami, gruyere, and mozzarella with taro chips is called The New York Bestseller. While Pages’ simple and straightforward roast chicken dish is named, Much Ado About Nothing. Taking the theme further, with every order, diners get a tiny scroll on their plate, with a memorable quote from the book after which the dish is named.
.Woo Galbi – Taste of Korea
Level 6, East Wing
Bringing the authentic, traditional taste of Korea to the heart of Manila, the modern family restaurant, Woo Galbi, deepens our love and fascination for the Land of the Morning Calm. Tickling the Filipino palate for sweet and savory, the Mixed Meat Platter is a great starter for customers who are just learning about the new popular cuisine. The platter offers a selection of fork-tender slices of beef, chicken and pork that are drizzled over with a sweet teriyaki sauce. To warm your tummies, the seafood stew made with prawn, white fish, squid, scallops and clams, Haemul Tang, dances around the taste buds with its kick of heat. Of course, like all Korean dishes, dishes are enjoyed with Banchan, a variety of boldly seasoned appetizers including sweet beans, pickled radish, sweet chilli dilis, sautéed spinach and crunchy bean sprouts. Here, they believe that variety is, indeed, the spice of life.
First published in The Philippine STAR
Photography by Manuel Generoso
Photography by Manuel Generoso
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