By Jose Paolo S. dela Cruz
What is part buffet, part a la carte and a complete dining experience rolled into one? For this hotel by the bay, it’s called a “Feast of Flavors.”
Some may argue that buffets — tempting as they are — probably still aren’t the best places to dine in, at the time of the pandemic. As such, some of the country’s culinary minds have put on their thinking toques, in search for ideas that could serve the middle ground between safety and gastronomy.
One such man is Conrad Manila’s Executive Chef Daniel Patterson, who, together with his team at the award-winning restaurant Brasserie on 3, cooked up something unique for their patrons. “The goal is to create something different and exciting. It is a new way of dining that reflects the changing times and our commitment to giving our customers a unique experience at a very reasonable price,” he says.
And so, “Feast of Flavors” was born – an offering that retains some beloved buffet elements, refines them in accordance with new normal measures and juxtaposes them against fine, ala carte dining concepts.
You get the best of both worlds – and safely, too!
It all begins at the appetizer station, where diners can choose from a selection of salads, sushi, cold cuts and other bite-sized items. While very similar to a buffet setup, the appetizer station is now manned by Brasserie’s very efficient and cordial staff, who come in reinforced battle gear – face masks, gloves and face shields. Protective barriers have been installed, too.
All you’ve got to do is pick your appetizers of choice and have them delivered to your table. Mental note: seconds, or thirds, are definitely allowed!
At this point, you go back to your table and pick from a well-curated selection of entrees from three options: “Asian Favorites,” “From the Grill,” or “Pizza & Pasta.”
The “Asian Favorites” selection includes mouth-watering Singaporean laksa, Ox-tail kare-kare and Brasserie on 3’s Signature Beef Bulalo. “From The Grill” offers Wagyu beef burger, Organic chicken, and Sirloin steak, among others. “Pasta & Pizza” features Truffle four-cheese and Chicken Pesto flatbread pizza, Fettuccine carbonara and Spaghetti Bolognese.
For my lunch, I chose the 300-gram, double pork chop from “From the Grill.” Tenderly cooked and seasoned to perfection, it has just the right amount of fat, and comes with fries and salads that wrap up an ideal meal.
The dish I ordered, like many of the other entrees on the menu, is hefty and is almost good for sharing. If you’re having a meal with a loved one who’s been on quarantine with you anyway, then you might as well share each other’s dishes. But of course, safety first.
Afterwards, you may work your way to the dessert station, which retains its buffet set-up. And while a no-touch policy still applies, you may still pick as many desserts as you like and have them brought to your table.
Make sure to leave room for the ube Eton Mess, Conrad’s take on that fabled English dessert made even more delectable with the use of everyone’s favorite purple yam. Or, if you’re a little simpler in taste, a piece (or two) of Conrad’s egg tart should hit the spot. You can even take some of the dessert home! Yes, you read that right!
Aside from social distancing practices, Brasserie on 3 has also installed acrylic table barriers and a digital a la carte menu which can be viewed by scanning a QR code for contactless ordering, as part of its new normal best practices. The restaurant also implements extensive health protocols, particularly in proper food hygiene and safety. A Hygiene and Services Manager also ensures that each dish is prepared in compliance with the highest global and Hilton standards, with team members undergoing daily health checks and observing proper hygiene practices at all times.
“Feast of Flavors” prices start at Php 975 nett per person. For inquiries or reservations, please call +639176504043 or email conradmanila@conradhotels.com
