Hotel buffets, which took a heavy beating during the COVID-19 pandemic, are gradually reopening to cater to those eager foodies who missed the seemingly endless line of lip-smacking food that’s theirs for the taking without having to wait.
But do diners really have an appetite for that right now?
Conrad Manila’s Brasserie on 3 executive chef Daniel Patterson feels that some do but are still afraid to go out and “help themselves.”
And so, at Brasserie on 3, chef Daniel and his team decided to adjust the way they do business.
“The lockdown gave us ample time to think of what we wanted to do,” shares chef Daniel. “We even asked ourselves if we should bring back the buffet setup, like what most hotels are doing right now. In the end, we came up with something that would interest our diners. Something that they would talk about, long after the meal was over.”
Known for its carefully edited buffet of continental, Asian and Filipino specialties, Brasserie on 3 is temporarily changing its buffet setup.
“We’re offering a demi buffet instead — COVID-style. It’s called Feast of Flavors. Diners can choose from the well-curated selection of favorites,” explains chef Daniel. “A main course from either the Asian Favorites, From the Grill or Pizza & Pasta sections, each complemented by a medley of appetizer, soup and dessert.”
A digital a la carte menu can be found on the table. Just scan the QR code to check out the food items and for contactless ordering.
Once the orders are placed, diners can check out the Appetizer Station, which boasts a healthy and delicious selection of starters: fresh greens, nuts and cheeses, tomato mozzarella, sushi, prosciutto, cucumber-zucchini-ginger shooters… and tokwa’t baboy for those who want something a little more indulgent.
“You can go back as many times as you want to the Appetizer Station,” enthuses chef Daniel. “The set menu also comes with our signature Olive Bread with Bacon Butter, unlimited soup and dessert.
He assured us that the menu will evolve. “We’re also bringing a lot more sustainable items and use as much as local products as we can,” notes the amiable chef. “This pandemic is pretty challenging. And it’s particularly tough for the local farmers and producers.”
The Asian Favorites selection includes mouthwatering Singaporean laksa, oxtail 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.
Diners can enjoy these feasts while relishing the stunning views of Manila Bay’s beautiful sunset.
This new setup, Daniel adds, allows chefs like himself to interact more with the guests.
“If there’s a particular dish that they like, they can come up to us and we’ll be happy to prepare it for them. At Brasserie on 3, everything that comes out of the kitchen is guaranteed fresh, prepared a la minute,” he enthuses. “We’re also planning to put up a roast station and showcase live cooking demos.”
Feast of Flavors prices start at P975 net per person.
Meetings on the go
In keeping with the times, Conrad Manila also launched “Meetings on the Go,” a pioneering initiative that brings the hotel business meeting experience online and right to guests’ doorsteps.
Meetings on the Go offers innovative meeting packages that highlight seamless connectivity for virtual conferences and events. It includes a Signature Takeaway Hotbox meal specially prepared by chef Daniel, an eco-tumbler, and handcrafted bamboo utensils, among other innovations that bring virtual meetings so much closer to home.
“You can order the Hotbox separately for your personal indulgence. What’s interesting is that the Hotbox promises hot meals anytime, anywhere. Just pull the string, wait for eight to 10 minutes, and enjoy your food while it’s steaming hot,” enthuses chef Daniel.
Safety comes first
Brasserie on 3 is committed to diners’ health and safety. Stringent measures are in place. The wearing of facemasks and face shields is required, acrylic barriers are in place, and social distancing is strictly observed.
Conrad Manila also implements extensive health protocols, particularly in proper food hygiene and safety. A hygiene and services manager 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.
At Brasserie on 3, chef Daniel and his team walk the talk. Even Conrad Manila’s official mascot, Carey the Carabao, keeps himself and diners safe by donning a facemask.
Brasserie on 3 is open daily for lunch from 11:30 a.m. to 2:30 p.m., and for dinner from 5:00 p.m. to 9:00 p.m. For inquiries or reservations, call 0917-650-4043 or email [email protected].