F And B World : March-April 2010
8 | MARCH - APRIL 2010 www.hip.ph SPIRAL: THE ULTIMATE IN DINING PLEASURE If you are talking buffets and interactive dining concepts, Spiral at Sofitel Philippine Plaza definitely cannot be left out. Even at its inception, diners were already touting it as one of the heftiest buffets in town, with more than 300 dishes on display. But more than the breadth of its offerings, Spiral can boast of a buffet partnered with healthy offerings identified as “Cuisine Vitale.” From exotic Indian or Korean, to always popular Chinese and Japanese, to must-have Continental, and even flavorful Filipino, nothing is amiss for Spiral’s many fans. Just like its name, Spiral is akin to a never-ending circle that continuously draws diners to its various live theater stations. Spiral spreads out across an immense dining area that seats up to 480 guests, yet still retains a cozy ambiance. For more intimate gatherings, Spiral has five private dining areas, including two next to its wine cellars. Do not skip the eye-catching cold appetizer section, replete with the freshest sushi and sashimi, crisp greens that can be sprayed with a choice of dressing, and truly mouth-watering soft and hard cheeses to be eaten HOTEL DINING AND BEYOND Try out these exciting hotel restaurant concepts that make hotel dining anything but boring. CAFÉ J EEPNEY PHOTOS BY CHRISTIAN REGIS / SPIR AL PHOTOS BY JOJO GLORIA with equally impressive bread offerings. (Be sure to try Spiral’s mini-baguettes made from dough imported from France.) For main dishes, indulge in Mediterranean specialties or choose from the hot Japanese section. The all-important grilled items do not disappoint, from roasted prime rib or rack of lamb to seafood selections. A made- to-cook section next to the grill allows you to choose the meat or vegetable of your choice. Perhaps the main reason why Spiral’s culinary offerings taste so authentic is its sous chefs of Indian, Japanese, and Chinese origin who recreate the real flavors of their respective cuisines that cannot be replicated. Of course, desserts are just as unforgettable, from a create- yo u r-halo-halo station, to a make- your-own crepe station, to ice cream flavors and freshly baked must-try chocolate chip cookies. Even here, Spiral offers sugar-free selections as part of its “Cuisine Vitale” healthy dining program. Even if you have tried it once, this ultimate dining destination beckons you to come back for more of its never-ending spiral of specialties. --- Marilen Fontanilla CAF JEEPNEY: A PINOY TOUR DE CUISINE Being introduced to a not-so-know n regional cuisine is a n intriguing and exciting experience. But with the Philippines' wide-ranging variety, getting to know what each and every province has to offer usually means travelling across the country for those authentic regional tastes. Luckily, InterContinental Hotel, Manila does a great job of bringing these fa r-flung flavors to Metro Manila, one local cuisine at a time, through regular food promotions at its iconic Café Jeepney. Café Jeepney has served regional cuisine for more tha n 10 years. In the past, the café has highlighted the cuisines of Iloilo, General Sa ntos, Pampanga, Lagu na, a nd Ilocos Sur, among others. One thing to like about the café is that it does not just recreate the regional dishes, but ensures the authenticity that comes with it by flying in local culinary experts and ingredients from the featured region or province. One example was the recently-held "Stopover: Cebu" promotion which featured Cebu-based Gilbert Alan Mathay, Executive Chef of Maribago Bluewater Beach Resort in Macta n, Cebu. The event showcased a wide selection of authentic a nd delicious Cebuano dishes not usually found in the city, like Valencia Cebuano (an assortment of meat and spice with sticky rice), Biningit (ya m snack in coconut milk which is the Cebuano version of ginataang mais/bilu-bilo), and the famous Lechon Cebu flown daily from Cebu. Ador ned with Pinoy-themed paintings and a wall- hanging replica of the symbolic jeepney's front grill, Café Jeepney always has something new to offer to its diners. From the flavors of the north all the way to the south, let Café Jeepney take you r tastebuds on a countrywide culinary road trip around the Philippines. --- John Patrick Meneses Colorful designs welcome the guests at the entrance of Caf Jeepney Valencia Cebuano Chef Gilbert Alan Mathay Lechon Cebu Spiral s various live stations An array of soft and hard cheeses Cold appetizer section Grab the latest issue of F&B World now available at newsstands.