The Tasting Room in City of Dreams.

Everyone was talking about it. I couldn't stand not knowing for myself how good it really is. I had to go to my JLC to plan a dinner in The Tasting Room in City of Dreams because I know I can count on this gang to want to try new restaurants and eat well. 

We got the private room where there is a monitor that is focused on the preparation table of the Chef De Cuisine. I think it is a BRILLIANT idea and I was truly glued on the screen watching everything that he and his crew prepared.  

Soon after, the dinner began. 

This trio is just to whet your appetite. I was hoping my friends wouldn't eat theirs so I could have more. It is truly a promise of greater dishes to come. 

First Course: Duck Liver Terrine

Duck Liver Terrine or Foie Gras covered with Spiced Red Wine Jelly. On the plate, there is port wine reduction sauce and strawberry sauce, apple compote, grapes, dried figs/fig chutney, strawberry macaroons and marshmallows, lychee jelly, raspberry powder, finished with honey crisps, green apple chips and pain d'epices. 

Second Course: 52 Degree Egg

The 52 Degree Egg is poached in olive oil for one hour until it reaches 52 degrees. Underneath is caramelized onion and bacon, surrounded by potato mousse, topped with slices of Iberico Ham and porcini/cepes powder and truffles from Perigord. 

(Oh my God.... I am so craving for this right now)

Third Course: 36 Hour Norwegian Salmon

Norwegian salmon is marinated for 36 hours in salt, sugar and spices. On the plate, the green sauce is made from fish stock and greens (spinach, tarragon, coriander, basil). Accompanied with oyster leaf, salmon and herring roe, lemon confit, white, caperberries, orange reduction, cornichons and green mango. 

Fourth Course: Mushroom Ravioli

Ravioli filled with 3 types of mushrooms (button, shitake and porcini) served with mushroom cappuccino foam and cepes powder. 

Fifth Course: Wagyu Beef

Dry aged Wagyu beef served with beef jus and chlorophyll sauce together with smoked cream, potato crisp and truffle mashed potato. 

(I die. Too good for words.)

Sixth Course: Guanaja Chocolate Ganache

Guanaja (70% dark chocolate) cup with ganache and espresso ice cream. It has a spiced cocoa sauce and decorated with crispy chocolate pearls and gold leaf. Not in the photo is a chocolate veloute in a shooter glass. 

More goodies, all very good. 

Thank you Ms. Charisse Chuidian for the complimentary dessert wine. 

I asked Damien Planchenault, Manager of The Tasting Room if I could get a photo of the chef. Not only did I get a photo, he asked us to go inside the kitchen to meet him personally. Another bottle of champagne waited for us and while we were enjoying it, we watched the master at work. 

And then he asked me to light his fire..... (wink wink). 

Watch the video and you'll know what I mean. 

Eric was asked to do the black truffles. 

It was such a great dining experience because not only was the food very delicious, the interactive portion of the night made us all feel very special. 

Thank you to Chef William Manuel Mahi, Damien, Charisse and the whole staff of The Tasting Room for a very memorable evening. 

We will surely spread the word and come back for more. 

City of Dreams, Manila

The Tasting Room

800-8080