Cover Photo: Martin Widenka / Unsplash
Photo: Martin Widenka / Unsplash
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This March 13-17, have a taste of Michelin-stardom right here in Manila as chefs Cristina Bowerman (Rome), Takeshi ‘Goh’ Fukuyama (Fukuoka), and Xu Fan (Chengdu) take over the Solaire Resort kitchens
From extravagant shopping to plush accommodations and even rivetting theatre, Solaire Resort has never failed to deliver the pinnacle of luxury experiences—and dining is no exception. As the brand celebrates a dazzling 11 years in the industry, Solaire Resort has invited three culinary titans, each revered for their exceptional cuisine at Michelin-starred establishments, to take over the kitchens at Finestra Italian Steakhouse, Yakumi, and Red Lantern.
Indulge in these one-of-a-kind epicurean dinners on March 13-16, and luxurious brunch spreads on the 17th of March, only at Solaire Resort:
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Cristina Bowerman (Rome) at Finestra Italian Steakhouse
Hailing from Italy, Cristina Bowerman has stood at the helm of Glass Hostaria since 2005. Celebrated for her daring modern interpretations of Italian cuisine, Bowerman led the restaurant to earn its first Michelin star in 2010—a distinction it maintains today, nearly two decades later.
Above Chef Cristina Bowerman heads to Finestra Italian Steakhouse, Solaire Resort
Chef Cristina Bowerman heads to Finestra Italian Steakhouse, Solaire Resort
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This March, Bowerman brings her brazen cuisine to Finestra Italian Steakhouse. Indulge in a 6-course feast of her signature dishes, kicking off with her modern take on vitello tonnato. Take comfort in a classic risotto à la meunière, and bite into a plump Italian gyoza. A buttery Wagyu rib-eye is paired with a delectable symphony of mulberry reduction, celery root terrine, and oxtail foam, while a dessert of popcorn and passionfruit dulce de leche promises to end the meal on a high note.
In case you missed it: An elevated Finestra Italian Steakhouse awaits with its new chef, Andrea Spagoni at the helm
Takeshi ‘Goh’ Fukuyama (Fukoka) at Yakumi
Chef Takeshi ‘Goh’ Fukuyama dove head-first into the decadent world of French cuisine and has not looked back. Best known for La Maison de la Nature Goh, his now-defunct Michelin-starred restaurant in Fukuoka serving French-Japanese omakase, Fukuyama currently spearheads his new omakase concept, Goh, as well as a collaboration restaurant GohGan alongside fellow culinary giant Gaggan Anand.
Above Chef Goh Fukuyama takes over Yakumi, Solaire’s dedicated Japanese outlet
Chef Goh Fukuyama takes over Yakumi, Solaire’s dedicated Japanese outlet
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As chef Fukuyama heads to Yakumi for an 8-course degustation, the humble monaka is enriched with indulgent foie gras, while the sweet blancmange is reinterpreted with white asparagus cream and fukinotou (Japanese butterbur). Discover the harmony of tuna and fermented tomato, sake-steamed abalone and shiitake mushroom risotto, and white fish enveloped in cabbage with the delicate scent of ariake seaweed. The experience crescendos with Kyushu kuoge wagyu beef, spicy crab curry, and a heavenly “white and red” strawberry dessert.
See also: Omotenashi by Kazunori brings fine dining catering to your home
Xu Fan (Chengdu) at Red Lantern
The visionary behind Xu’s Cuisine, chef Xu Fan is nothing short of an expert in Sichuan flavours. For over a decade, his renowned restaurant chain has stood proud as a haven for Sichuan cuisine, with the original outpost in Chengdu boasting a Michelin star.
Above Witness chef Xu Fan’s mastery of Sichuan flavours at Red Lantern
Witness chef Xu Fan’s mastery of Sichuan flavours at Red Lantern
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Dressed in artful interiors and beloved for its refined Chinese fare, Red Lantern makes the perfect backdrop for chef Xu’s electric cuisine. His vibrant 8-course menu starts strong with a deep-fried Angus beef tenderloin spanning flavours sweet, sour, and spicy, followed by a homemade chicken ball in a soothing clear chicken soup. Next, wok-fried rock lobster dressed in lychee and sweet chilli sauce, and a delicate steamed star garoupa with Sichuan green chilli, green peppercorn, and soy sauce. Tuck into succulent braised USDA beef short ribs with a bold marriage of Sichuan bean paste, truffles, and vegetables, and crunch into a crispy Gillardeau oyster with ginger sauce. Do leave room for their fresh, handcrafted crafted dan dan noodles with minced pork, and their Sichuan ice jelly with mixed nuts and brown sugar.
Read more: Food trends on the horizon: From going hyper-local, ‘swicy’ food, to passionfruit
Beverage Experiences
To elevate the occasion to even greater heights, Solaire Resort has invited three tenured beverage experts to curate thoughtful drink pairings for each meal.
Sake expert Akihiro Igarashi
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Sake master brewer and certified sake sommelier Akihiro Igarashi returns to Solaire, sharing his passion for the traditional Japanese rice wine. Meanwhile, Luis de Santos, a Filipino master sommelier whose illustrious career includes wine director at Wolfgang Puck Group, MGM Group, and more, brings his expertise in wine to craft memorable dining experiences. Finally, armed with a seasoned palate and creative mind, cocktail maestro Max Solano will present his innovative creations known for combining fresh and homemade ingredients with lesser-known spirits from around the globe.
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The Savour the Stars dinners with Cristina Bowerman, Takeshi ‘Goh’ Fukuyama, and Xu Fan will take place at Solaire Resort from March 13-16, with exciting brunch buffets to follow on the 17th March. To learn more, please contact Solaire Resort’s 11th Anniversary page here, or call +632 8888 8888 for reservations.
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
