RED At Makati Shang

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I knew I was going to be in for a gastronomic experience when my FOODIE editor rang me up for a wine tasting event that I had to cover. It was to be held at RED at Makati Shang, yes, the same place where my husband, Jake, asked me to marry him about four years ago.

The dinner was exclusive to just about ten people. The diners were people who communed at RED for a common purpose (aside from work) — to eat, drink and be merry! Great company in one table. Did I say all of them were hardcore foodies?

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The event was Casa Lapostolle Winemaker’s Dinner hosted by Moët Hennesy Asia pacific (Full article on the wines will be for FOODIE’s July issue). Diego Urra walked us through our wine tasting experience, detailing extensively everything we needed to know about the wines we sampled.

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Anyway, the dishes that went with it really propelled us to extra high gastronomic levels.

After the cocktails, we had this:

crab and mango canneloni

crab and mango canneloni

I have to confess. I’m allergic to crabs.  Funny, I grabbed these fancy bites the moment it was laid before me without knowing that I was to have some crab-infused dish. I whispered to FOOD’s editor-in-chief Mickey Fenix, who was seated beside me, to be on stand by for a possible respiratory attack as an allergic reaction.

The guys dining with us called on the hotel’s pharmacy nurse the moment they got wind of my concern. I took antihistamine and yes, tuloy ang ligaya!

The second dish was this:

pan seared scallops wrapped in parma ham

pan seared scallops wrapped in parma ham

The choice was between this or pan seared sea bass. I thought I wanted something salty and meaty-juicy last night. The parma ham and the scallops just perfectly satisfied that craving. It went with some corn puree dripped all over the plate and basil pesto that gave extra spunk to the whole ensemble.

Then came along this:

mango sorbet with chardonnay foam

mango sorbet with chardonnay foam

 At this point, I thought they were winding down already with their food presentations. Finally, the sweet ending (or so I thought!). The sorbet had the perfect consistency. Compact but icy-soft. The mango flavor tasted very natural, almost in its naked taste. It sat on a foam of chardonnay that further kicked out the great taste of the sorbet.

I was ready to sip my tea to cap the whole dining experience when I discovered that we were just about to start with the real deal!

And this was what next popped on my plate:

grilled beef tenderloin with foie gras and chicken mousse

grilled beef tenderloin with foie gras and chicken mousse

Suddenly, I felt the food in my stomach giving space for the night’s rockstars. This dish, hands down, made my night! The beef gave away the juiciest, most scrumptious beefy goodness anybody can imagine. Cooked medium well, it just got me closing my eyes for some savor-the-moment experience!

Shortly after we finished,  we were served with this:

roasted rack of lamb

roasted rack of lamb

The photo says it all. It was served with cous cous, gremulata. Tender, oomph-loaded and very satisfying, the lamb was superior.

Finally, the fantastic ending was served:

bitter chocolate macaroon (berry compote)

bitter chocolate macaroon (berry compote)

Dream job it is. I want to work everyday.

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About caren yrastorza

Might take forever and a day to describe who I am and what I do. In condensed words, I am a transient traveller of life.Sure, you may never freeze moments in time, but hey, you may write about them! So, please, join me as I walk you through the hallways of my mind, heart and soul. Come, join me in my journey back Into My World...

One response »

  1. Hi Caren. Whenever in the Phils, my husband and I always go at least once to the RED. However, they always have quite a short menu. Not that I’m complaining as the items on the menu are darn good(!) but they don’t list what you just showed here on your blog. So was this just because of the wine tasting thing…?

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