One Last Dinner at Oakroom

One last visit, and a final meal with an old friend. For years, I've always thought of the Oakroom as one of the best kept secrets in the metro...

The Oakroom will soon close its doors one last time, and a new dining concept will take its place. But until then, it's Seafood Fridays at the Oakroom...

I remember the Oakroom's Tex-Mex Fiesta Grande and Jazzy Sunday Brunch buffets, and I will definitely miss those themed buffets. But Executive Chef Jerome Cartailler and Executive Sous Chef Hermogenes Perez lead the development of the new dining concept, and you can only expect better things to come...

An impressive selection of fresh seafood is displayed upfront, everything you need for that perfect seafood feast...

That evening, you can pick fresh fish, prawns, shrimps, oysters, scallops, clams, and mussels. Simply choose your seafood and hand it over to the friendly staff and tell them how you want it, grilled, baked, sauteed, fried, or in a soup.   

For starters, go for the Marinated Salmon (L) or the classic Smoked Salmon (R). The premium salmon, with its delicate yet rich, buttery and creamy notes is always on my list each time I visit the Oakroom. And this evening seemed even more special for another sumptuous serving of salmon at the Oakroom.

In addition to the imported cheeses and cold cuts, the Oakroom also serves a wide variety of refreshing salads and appetizers. That evening, I sampled their Tuna Kilawin (L), the local version of ceviche, and Kani Salad with Miso (R)...

...and some sweet and tart Thai Shrimp and Pomelo Salad (L) and a fresh and sharply flavored Greek Salad (R) with cherry tomatoes, cucumber, onions, and feta cheese. 

The chefs then fire up their stations for the dinner service. At the Sinigang Station (R), you can create your very own bowl with a wide array of fresh ingredients, from seafood to vegetables, spices, and condiments. Just leave it to the chef on station for your perfect bowl of comforting sinigang. 

The sumptuous buffet spread also featured Baked Oysters topped with cheese and spinach...

...and a variety of fresh Sashimi and Sushi.

After selecting my fresh seafood, the chefs prepare my dish and I go with their recommendations, Scallops in Sweet Chili Sauce (L) and Clams and Mussels in Spicy Chili Sauce (R). The subtle briny sweetness of the scallops, clams, and mussels still come through, a sign of the seafood's freshness. 

Then, the crabs were brought out. Fried with salt and pepper or sauteed in chili sauce, or simply steamed and served with a butter sauce, this one's an absolute winner.

For the mains, the central buffet station featured a spread of local dishes, including Seafood Fried Rice (L), Vegetables in Coconut Milk and Chicken Inasal, grilled chicken with annatto (R)...

...Nilasing na Hipon, local liquor marinated shrimps (L), fork tender Pata Tim slow-cooked for hours with a sweet sauce, and Stuffed Milkfish (R)... 

...and Pancit Canton, Lumpiang Shanghai, or local spring rolls (L) and the unique Seafood Kare-Kare (R), a traditional peanut-based stew with fresh seafood instead of beef. The buffet station at Oakroom may be smaller than the usual set-up, but the Oakroom more than makes up for it with bold and fresh flavors. 

The staff recommended their Fresh Watermelon Shake to go with my meal, a very good choice.

To complete my feast at Oakroom, I go for some crispy Lechon Kawali...

...and some crunchy Chicken Skin. Nice.

For dessert, Oakroom offers an indulgent selection of pastries and local sweets, perfect with a cup of coffee. One last dinner at Oakroom, until the new dining concept is introduced early next year. Here's a toast to the Oakroom, and looking forward to the exciting and new concept in 2015...

For more on Oakwood Premier Joy Nostalg Center's new dining concept, check out my update here at http://dude4food.blogspot.com/2015/02/a-new-story-unfolds-at-nostalgia-dining.html.

The Oakroom is located at Oakwood Premier Joy-Nostalg Center Manila, 17 ADB Avenue, Ortigas Center (Topaz Road Entrance), Pasig City or call 637-7888 for more information.

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