7 courses, 7 female chefs
Seven dishes by seven female chefs—that’s what diners can enjoy at Conrad Manila’s Brasserie on 3 on Sept. 12 at 6 p.m. Dubbed “Filipinas,” their newest Chef’s Table menu takes you on a journey through the Philippine archipelago and features regional flavors inspired by the chefs’ hometowns.
Kristine Davis, Conrad Manila’s executive sous chef, selected chefs from Conrad Manila’s kitchens to be part of the lineup. She told The Philippine STAR, “I wanted to highlight each department or outlet that we have. We have a chef from C Lounge, from banquets, from pastry, from Brasserie. Women are usually behind the scenes, and this is a chance for them to bring out their creativity and passion. We have a very talented team, and we have a lot to offer.”
Brasserie on 3 restaurant manager Alfred Banas said, “This tasting menu is shaped by the women of Conrad Manila—a journey through place, memory, and Filipino flavors... More than the geography, this menu is about the stories, hands, and experiences behind the food.”
We had the pleasure of hearing the chefs introduce the dishes they created at the menu launch.
Rachelyn Bautista, chef de partie at C Lounge, kicked things off with Simula—her take on tokwa’t baboy inspired by the Cordillera region, featuring tofu skin, coconut vinegar, soy gel, and etag. She said, “At the heart of this dish is etag, a traditional cured pork from the Cordilleras. It’s similar to jerky—firm, smoky, salty, and deeply savory. I balance the bold flavor of the etag with the acidity of coconut vinegar and the delicate texture of tofu skin, giving a familiar Filipino dish a different expression.”
Tuna Kilawin
Monica Francesca Manaig, a junior sous chef from Brasserie on 3, took us to Western Visayas with Pagbukas, her version of tuna kilawin, which highlights the use of the sour fruit batwan. “I use that acidity with the tuna, then added coconut and pomelo for freshness, labuyo for a little heat, and puffed sorghum for a light, crisp texture.” The result was harmony in every bite.
Paglago was next, a dish by Patricia Joson, a junior sous chef from Conrad Manila’s banquets kitchen. “For my course, I take you to Central Luzon with kabute at keso ravioli. While the dish takes the form of a ravioli, the flavors are rooted in ingredients that are familiar to the Filipino table.”
The ravioli was stuffed with mushroom duxelles and crème made with kesong puti and salted egg yolk, and then topped with smoked corn and tarragon foam—a lovely, lovely dish.
Calamansi at niyog
Next came Sandali, a palate cleanser by Via Angelica Dalida, chef de partie from the hotel’s pastry kitchen. “I take you to Southern Tagalog with calamansi at niyog, a palate cleanser made with calamansi sorbet and coconut tuile. The freshness of calamansi and coconut gives you a chance to refresh the palate, slow down, and prepare for what comes next.”
What came next was Kristine’s dish, Direksyon, featuring maya-maya and alugbati (Malabar spinach), inspired by Central Luzon. She said, “Although my mom is Ilocana and my dad is Bicolano, I grew up in Manila. For me, the clean taste of the fish and alugbati is the perfect canvas for me to highlight other flavors.”
She served the fish and Malabar spinach with goji berry agrodolce and black heirloom rice. “I chose a black heirloom variety from a small, family-owned organic farm in Negros Island, then prepared it almost like a traditional sinangag with bagoong and chicken tinapa. It gives the dish a smoky, savory, and distinctly Filipino character.”
Laing as the star
Jazzel Jane Borcelis, a sous chef from Brasserie on 3, prepared the next dish called Lakas, inspired by the bold flavors of Bicol. “My dish is Baka, Gata, Laing. I paired beef tenderloin with crab and shrimp to represent both the land and Bicol’s abundance of seafood, while also showing how versatile the familiar flavors of laing can be. I added kamote to bring a sense of comfort and familiarity, while coconut milk reflects one of the region’s most abundant and important ingredients. And, of course, labuyo brings the heat that Bicol is known for.”
You would think the steak would be the main focus of this plate, with the laing acting as a side dish—but Jazzel’s laing is so good, it’s the star. We couldn’t stop raving about it. Presenting the labuyo in caviar form was a nice touch.
Our journey ended with Pamana, the dessert by Doreene Ien Valencia, chef de partie from the pastry kitchen. She said, “I take you to Davao with Guyabano at Kakaw, featuring guyabano chiboust, cacao cream, pili florentine, guyabano pearls, and a San Nicolas cookie.”
The buttery cookie, a traditional Kapampangan treat that’s become a symbol of faith and healing, anchored this symphony of sweetness—a delightful contrast of textures and flavors.
One-day-only event
What I love is how each dish reflects the personality of its chef, yet they all come together beautifully to create one cohesive and memorable experience.
This one-day-only culinary event is priced at P4,488 nett. Wine pairing is also available. There are zero-alcohol wine options, too.
“We have the special event with the seven courses on Sept. 12, but we also created a shorter four-course menu that will be available throughout September,” said hotel manager Akshat Sinha.
Also available starting Sept. 12, the four-course menu includes an appetizer (Tokwa’t Baboy, Tuna Kinilaw or the vegan option Puso—a dish that features burnt coconut, green mango, cashew, calamansi, and chili oil), soup (Kabute at Keso—ocal kesong puti, mushroom duxelles, sweet corn and tarragon foam, black truffle, banana que crisp, or a vegan version of the dish that has smoked cashew crème instead of cheese), a main course (Maya Maya at Alugbati, Baka at Laing, Kordero at Piyanggang, or the vegan option Kuliplor at Kasuy) and halo-halo for dessert (and yes, there’s a vegan version of the halo-halo). The four-course menu ranges from P3,088 to P4,088 nett, depending on your choice of main course.
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Brasserie on 3 is located on the 3rd floor of Conrad Manila at the Mall of Asia Complex in Pasay City. Call +632 8833 9999 or email ConradManila@ConradHotels.com.
