Featuring the kitchen creations of Waterside’s Alfred Santiago and Kasa Palma’s Aaron Isip, the special “tropical” dinner on November 24 showcases each chef’s distinct style bound by one common element–every dish from starters to the main course is prepared using firewood grill.
It’s all in the way they’re cooked, and the difference is quite evident from starters to the main course. Experience an enchanting evening at Waterside in Solaire Resort Entertainment City, where Michelin-trained chef Alfred Santiago and multi-awarded French trained chef Aaron Isip come together to create tropical dishes prepared by the firewood grill. This one-night only four-course dinner will be happening on November 24 at 6:30 p.m.
This four-hands collaboration showcases each chef’s distinct styles, the amuse-bouche creation of Chef Aaron’s yellowtail scad with ube tapioca, dragonfruit and aguachile. Chef Alfred features his alamang (shrimp paste) seaweed meringue topped with tuna and taba ng talangka (small crab roe). The raw bar on kansi ice is first served, which includes oyster with green mango relish and torched bone marrow, charcoal seared scallops brushed with tamarind brown butter kosho, prawns with red bell pepper sauce, and poached razor clams on sigarilyas with lambanog (winged bean with coconut wine) calamansi jelly and candied guanciale. The kansi ice itself also serves as a refreshing palate cleanser before Chef Aaron’s famous tupig with tinapa mascarpone and smoked caviar is served.
Grilled favorites come next like Kasa Palma’s signature pulpo with cherry tomatoes and smoked yoghurt along with Chef Alfred’s new creation— the crab pinangat with smoked gata and cilantro. The main courses include Chef Aaron’s red snapper with crispy scales and burnt shishito, 36-hours confit beef short ribs, lechon de lobster—a fusion of kurobuta suckling pig belly with glutinous rice, and a sauce trifecta: cilantro green sauce, smoked tomato pork jus, and tartare sauce. Chef Alfred adds to the line-up with his char-grilled mantis with “spiced-champorado like” buro and curry leaves.
To top the gastronomic journey, Chef Aaron serves Kasa Palma’s corn madeleine with sweet corn ice cream and corn puffs while Chef Alfred unveils the Waterside bombe—a deconstructed baked alaska featuring espasol crumble and toasted rice.
Get a taste of these unique flavors and reserve your seats at Waterside in Solaire Resort Entertainment City. Call 8888-8888 or email restaurantevents@solaireresort.com.
