An inspired menu driven by the freshest premium ingredients becomes the foundation for another creative collaboration at Flavors Restaurant in Holiday Inn & Suites Makati. From down south in Tagaytay, Chef Christopher Tamayo of Textures by Tamayo's shared his culinary philosophy executed in a lavish six-course feast at the excusive preview. And soon, guests and diners can savor the flavors of a modern expression of Filipino cuisine in a sumptuous buffet spread at Flavors Restaurant...
Flavors and textures in a seamless and intricate weave, Holiday Inn & Suites Makati brings pure and clean notes in a contemporary expression of fresh local produce and ingredients. Flavors Restaurant of Holiday Inn & Suites Makati unveils an exciting new buffet spread made with the freshest harvest in a collaboration with Chef Christopher Tamayo of Tagaytay's Textures by Tamayo's for an elegant celebration of modern Filipino cuisine dubbed as "Beyond The Filipino Table: A Modern Culinary Showcase." And for a limited time, guests and diners can experience this refreshed expression of pure flavors and textures at the buffet spread of Flavors Restaurant from October 5 to October 11, 2026. Read on for a tasty preview...
Culinary collaborations are part of the continuous creative process at Flavors Restaurant, and this is celebrated with another edition with Beyond The Filipino Table featuring Chef Chris Tamayo of Tagaytay's Textures by Tamayo's. The collaborative process not only offers the exchange of culinary ideas but a refreshed perspective soon to be reinterpreted at the buffet spread of Flavors Restaurant (for more on Flavors Restaurant and Holiday Inn & Suites Makati, see my previous posts Holiday Inn & Suites Makati Celebrates A Decade Of Joy With Special Deals And Offers from 2023, The Perfect Start: Breakfast At Flavors Restaurant Of Holiday Inn & Suites Makati also from three years back, Pancakes, Waffles And Rustic Mornings At Holiday Inn & Suites Makati's Flavors Restaurant from 2018 and Poke Bowl Days at Holiday Inn & Suites Makati also from 2018).
The collaboration also highlights a shared advocacy for the farm-fresh ingredients and produce complementing the sumptuous buffet spread of Flavors Restaurant. At Flavors Restaurant, the convergence of two parallel philosophies result in a progressive and contemporary interpretation of inspired cuisine. Chef Christopher Tamayo of Textures by Tamayo shares his approach to cuisine with a focus on flavor, texture, balance and presentation while Holiday Inn & Suites Makati's Executive Sous Chef Dexter Sagales enhances the new menu with Flavors Restaurant's signature Modern Comfort philosophy. The collaboration, built on a shared vision, becomes a refreshed canvas reinterpreting ingredients and traditions with exquisite execution, refined culinary technique, insightful and thoughtful storytelling anchored on a commitment to the finest locally sourced produce.
This fusion of philosophies and expertise is creatively expressed with a new menu to supplement the wide array of buffet offerings at Flavors Restaurant. And going Beyond The Filipino Table means sourcing the freshest ingredients straight from the farms.That mean ordering fresh milk by 8:00 pm in the evening so the cows can be milked by 5:00 am the next morning and delivered straight to the kitchen for the preparation of fresh cheeses to be used in the new menu. Expect a much more refined execution of exquisite dishes enhanced by fresh local produce at the buffet spread of Flavors Restaurant.
Flavors Restaurant kicks off your dining experience with the refreshing Tamarind High Noon with its distinctive sweet and sour notes to open up the palate. And yes, you'll want another...
That evening, the premium dry sparkling wine, Spagnole Col del Sad Valdobbiadene Prosecco Superiore Brut NV opened up the formal tasting preview at Flavors Restaurant.
A soothing sip of the dry sparkling wine brings refreshingly crisp note to the palate, setting the tone for the evening's feast. "This collaboration reflects our commitment to create memorable dining experiences by bringing together diverse culinary perspectives and fresh ideas. We are excited to work with Chef Christopher Tamayo and the team behind Textures by Tamayo's to showcase a contemporary interpretation of Filipino cuisine that celebrates both innovation and authenticity," shared Andy Belmonte, General Manager of Holiday Inn & Suites Makati.
Chef Christopher Tamayo knows food, involved in the family's catering business since childhood and trained at the renowned Culinary Institute of America. He also helmed the kitchen of the Golden State Warriors alongside Chef Tyler Florence adding to his extensive experience. Today, Chef Christopher Tamayo manages the family's business including Textures by Tamayo, Sibol Manila and Cafe Intramuros. "We work hand-in-hand with local farmers from Silang and Tagaytay like what we do in California because one, we want to be sustainable and two, we want to help local communities and three, they have the best ingredients because it's very fresh," shared Chef Christopher Tamayo. This farm fresh centric approach to flavor defines Chef Christopher Tamayo's philosophy and the foundation for his culinary renditions at Textures by Tamayo's in Tagaytay and the new menu offerings at the buffet spread of Flavors Restaurant. And this fits in with the Modern Comfort dining concept of Holiday Inn & Suites Makati perfectly.
Holiday Inn & Suites Makati's Director of Food & Beverage Danner Barbasa also emphasized that the collaboration began with the idea exploring diverse perspectives and weaving it with the Modern Comfort concept of Flavors Restaurant. The collaboration with Chef Christopher Tamayo is more than just another guest chef feature, it's a dynamic platform for the exchange of ideas, broadening culinary mindsets and approaches, and the continuously evolving restaurant offerings through meaningful and relevant partnerships.
For the first course in the new menu by Chef Christopher Tamayo for the Flavors Restaurant collab, Tagaytay's famous farm fresh produce takes the spotlight with the colorful Beets and Citrus, a refreshing salad with House Carabao Ricotta, Mandarin and Herb Crumble.
Freshness is flavor, pure, fresh and clean notes from the subtle sweetness of the beets to the creamy texture of the House Carabao Ricotta to the bright citrus hints of the Mandarin. The first of six courses in the evening's tasting preview, it's an impressive opening act in a lavish tasting menu where each ingredient and each note and contrasting texture builds layers of flavors consistent with Chef Christopher Tamayo's approach for a delicately balanced and refined finish with every bite.
For the second course, the Le Vigne Winery Chardonnay Paso Robles 2022 was served...
...paired with the Wild Mushroom, a comforting soup dish with Shimeji, Enoki and Black Pepper Cream. The fresh mushrooms deliver the familiar deep, earthy notes followed by the grainy velvety smooth texture and subtle sharpness from the Black Pepper Cream for that delicate balance. Each soothing sip warms the palate with its lingering richness and perfectly balanced play on flavors.
Masterful execution and the finest ingredients combine for another meticulously crafted expression of pure and unrestrained flavors with the fourth course, the Salmon with corn reduction, Gremolata and fresh chives. Beautifully plated, the culinary style of Chef Christopher Tamayo comes through driven by freshness and the quality of each ingredient.
The sweetness of the corn perfectly complements the buttery richness of the salmon in an elegant rendition of delicately subtle notes. The gentle whisper of sharpness from the Gremolata and fresh chives add a balanced contrast to the dish, perfectly washed down by the refreshing Spanish white wine, Bodegas Piqueras White Label 2023.
Then, Chef Christopher Tamayo adds familiar flavors in his medley of crafted renditions with the California Roasted Chicken served family style with Brassica Puree Duo made with cauliflower and broccoli, lemon and olive oil paired with Le Vigne Winery Chardonnay Paso Robles 2022. The flavors are hearty, rustic, uncomplicated and honest.
The smooth Brassica Puree Duo of cauliflower and broccoli is the perfect "gravy" complementing without overpowering the delicate notes of the juicy roasted chicken reflecting that flavorful balance with the freshest ingredients by Chef Christopher Tamayo. Each bite brings a comforting and even nostalgic familiarity proving once more that food never really is just about food. It's about memories and reconnection transporting you to a different place and time.
For the fifth and final savory course, Chef Christopher Tamayo served his Lamb Shoulder with brown butter jus and salsa verde on creamy polenta. Paired with a bold red, the Bodegas Piqueras VS 2018, the fifth course is another picture perfect execution of exquisite balanced flavors and fresh ingredients.
The fork-tender Lamb Shoulder drapes the palate with a savory richness with each bite, made even more intense by the brown butter jus. The fresh notes of the salsa verde cuts through the richness while the polenta absorbs the different flavors from the different components of the dish.
Execution, and the finest ingredients makes this dish one more definitive example of Chef Christopher Tamayo's culinary style fitting in perfectly with the Modern Comfort concept of Flavors Restaurant. And from October 5 to October 11, guests and diners of Holiday Inn & Suites Makati can enjoy these exquisite dishes as part of the buffet spread at Flavors Restaurant.
For dessert, Chef Christopher Tamayo caps his sumptuous feast with the Dragon Fruit Pavlova with indulgent whipped cream, balsamic compressed dragon fruit, meringue shards and Maldon Sea Salt paired with Hacienda Libalis Semidulce 2024. It's the perfect ending to a lavish feast showcasing meticulous execution with farm fresh ingredients.
And this is one more story at Flavors Restaurant with many more yet to come. "We are incredibly grateful to everyone who contributed to the success of this collaboration, from our culinary teams and partners to the members of the media who joined us for the experience. This collaboration exemplifies the kind of storytelling and culinary innovation we hope to continue championing, and we are excited for what's ahead for Flavors Restaurant," shared Holiday Inn & Suites Makati's Director of Marketing Communications Jehan Balbanero.
The limited time offering perfectly captures the spirit of collaboration with two culinary visions in a tightly knit and seamless weave celebrating the individuality, creativity, craftsmanship and culinary visions of Chefs Christopher Tamayo and Dexter Sagales. And these dishes will be the featured highlight at the buffet spread of Flavors Restaurant starting October 5. The buffet at Flavors Restaurant is available daily, priced at P 2,300 net per person for Monday to Thursday Lunch and P 2,500 net per person for Monday to Thursday Dinner. Friday to Sunday Lunch and Dinner is priced at P 2,800. If you're an IHG Rewards Member, you can avail up to 40% savings on the lunch and dinner buffet so sign up for even more exclusive perks and rewards. And just in time too as you can expect even more flavorful stories from Flavors Restaurant...
Flavors is located at the Lobby Level of Holiday Inn & Suites Makati, Glorietta Mall, Palm Drive, Ayala Center, Makati. You can call 7909 0888 for inquiries or visit their website and FB Page at https://www.ihg.com/holidayinn/hotels/us/en/makati and https://www.facebook.com/HolidayInnMakati/ for more updates.
Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.
No comments:
Post a Comment
Got something to share? I'd love to hear from you...