Cover Paella de vaca with US hanging tender and bone marrow
Paella de vaca with US hanging tender and bone marrow
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Try out this new Spanish restaurant, led by a Valencian chef formerly at the helm of one of Siargao’s most beloved establishments
As anyone who’s been will tell you, Siargao boasts a wealth of incredible food spanning a rich variety of cuisines. While the dining scene on the island is steadily bouncing back since the typhoon, a handful of their most acclaimed establishments have yet to reopen their doors. One such institution is Alma Siargao, whose toothsome paella and delectable tapas have aroused high praise from tourists and locals alike, said to rival some of the country’s best.
See also: The 15 Best Spanish Restaurants in the Tatler Dining Guide 2022
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Luckily, Alma’s chef Luis Martinez hasn’t thrown in the towel just yet—rather, he’s geared up to run an all-new Spanish-Mediterranean concept in Metro Manila. Enter, Terraza Martinez.
See also: August Dining Radar 2022: New Bars, Tasting Menus, and Cafés to Try This Month
Above Vieiras a la plancha (seared scallops)
Above Bombas de salmon curado y trufa (cured salmon and truffle bombs)
Vieiras a la plancha (seared scallops)
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Trading seaside horizons for towering skyscrapers, the chef’s new restaurant is now open at Shangri-La the Fort, Manila, with Spanish specialities both rustic and refined. From the age of seven, Martinez has sharpened his cooking know-how in his family’s kitchen, mastering the Valencian dishes of his hometown. At Terraza Martinez, these heartwarming dishes take centre stage through an elevated dining experience—a marriage of traditional techniques and invigorating flavours.
See also: Discover “Nose To Tail” Dining at Marriott Hotel Manila’s Newest Dinner Buffet
Above Presa Ibérica de cerdo (Iberico loin)
Presa Ibérica de cerdo (Iberico loin)
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True enough, his culinary experience in Valencia and Siargao shines through the exciting new menu, filled with an array of delicious seafood. From the tapas, the bombas de salmon cruda y trufa (cured salmon and truffle bombs) and vieras a la plancha (seared scallops) are set to be two of the restaurant’s crave-worthy signatures from the sea.
Above Chocolate coulant Chocolate Souffle
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Chocolate coulant Chocolate Souffle
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For an indulgent show-stopper, the paella de vaca with bone marrow and presa Ibericá de cerdo (Iberico loin) with truffle mashed potato are notable highlights before you crescendo into desserts like the chocolate coulant with salted caramel ice cream.
Terraza Martinez officially opened its doors on Thursday, September 29, 2022, and is located at G/F The Arcade at Shangri-La the Fort, Manila.
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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
