Exclusive Private Fine Dining at The Malayan Plaza's The Executive Lounge

Elegant fine dining in an intimate setting without the usual crowds, that's a rare find in the bustling metropolis. But you can find it here at The Malayan Plaza...

Exclusive and private dining for two or up to 30 persons high above the metro, it's an experience that brings elegance back to fine dining. Let The Executive Lounge at The Malayan Plaza set up your next celebration...

The Executive Lounge features comfortingly subdued tones that makes you feel right at home almost immediately, it's the perfect setting for an intimate gathering of friends and family just in time for the holiday season. Elegant private fine dining for up to 30 persons, The Executive Lounge sets the standard for privacy and exclusivity.

The Malayan Plaza Hotel's Corporate Kitchen Head, Aldrin M. Gamulo and Director of Sales and Marketing, Maileen S. Liao (L) prepared an impressive and sumptuous five-course dinner showcasing their signature dishes at The Executive Lounge. The preview also highlighted what The Executive Lounge can offer to guests...

...and the possibilities are endless. Guests can coordinate with The Malayan Plaza for a customized set-up, from the menu to the decor, to suit any occasion. That evening, Corporate Kitchen Head Aldrin M. Gamulo set out to impress...

...and he did exactly that with the first course, a beautifully plated appetizer with Quesillo Con Tomate, Chorizo Pamplona & Manchego, Adobar con Carne, and Tuna Tartare. Chef Aldrin executes each starter with his inventive style for a great start to a grand feast. Take the Tuna Tartare, with premium sashimi grade tuna wrapped in paprika-infused flour crepes with capsicum and habaneros for that subtle soothing heat draped in a special dressing with hints of wasabi for a new flavor experience. The Quesillo Con Tomate combines pressed imported feta cheese with Cavite's kesong puti, crisp parmesan tuile, tart farm-fresh tomatoes, herbs, oil and garlic. The bold flavors of Chorizo Pamplona and sharp notes of Manchego come together in a seamless blend capped by the vibrant finish of cherry tomatoes drizzled with green and white truffle oil. The Adobar Con Carne is a refreshed spin on a classic, with prime beef in balsamic and soy reduction for comfortingly familiar flavors. 

The first course was paired with the Feather Line, a soothing cocktail made with apple juice, Chardonnay and dry gin cleansing the palate with its crisp and clean finish.

Chef Aldrin then served the second course drawing inspiration from the traditional gazpacho, the Salmojero, a rustic soup with egg yolk and roasted tuna flakes served with a bread stick. The light broth has an intense flavor, followed by a whisper of refreshing heat from the chili.

For the salad course, Chef Aldrin served his Watermelon & Greens in Balsamic Glaze blending both sweet and salty notes topped with garden-fresh arugula and chestnuts drizzled with a sharp vinaigrette glaze. The contrasting notes and textures gives this salad multiple layers of flavors, opening up your palate for the next course...

...the Almejas, Mejillones Con Escabeche with succulent clams and mussels delicately steamed in wine and fresh herbs. The bread is perfect for soaking up the rich broth delivering a burst of vibrant flavors.

The dish is paired with another special cocktail, the Basil and Honey Mule with its refreshingly sweet notes to temper the briny flavors of the Almejas, Mejillones Con Escabeche.

For the first of three main courses, Chef Aldrin served his Talakitok con Misono, a duo of fresh tuna sashimi and lightly seared jackfish laid on misono jus topped with cucumber, salsa and sugar beet paste. The range of flavors from this single dish teases the palate...

...perfectly washed down by the Tayabas Sangria. The meticulous attention to detail is what diners can expect from The Executive Lounge, pairing curated cocktails with their dishes for a memorable experience.

For the next main course, Chef Aldrin adds his own spin to the traditional Callos with fork-tender ox-tripe, kidney beans, and chorizo de bilbao topped with creamy mashed potatoes. Almost like a Shepherd's Pie, Chef Aldrin's twist is equally comforting.
 

For the final main course, Chef Aldrin pulls all the stops with the savory Shitake Wagyu Bar, grilled perfectly to medium with a juicy pink center topped with mushrooms and herbs laid on buttery mashed potatoes.

The nutty and earthy notes of the mushrooms pair well with the Wagyu beef adding depth, with each bite delivering a savory richness. Just perfect.

A tipple before dessert? The Mango and Passionfruit Colada opens up the palate for dessert...

...with the indulgent Arte de Remo made with oats and topped with cream cheese and desiccated coconut...

...and the Bourbon Plate with dragon fruit, orange, lime and pear drizzled with bourbon cream to end your feast on a high note. The inventive dishes are indicative of what The Executive Lounge can offer for your private celebration. With the holiday season just around the corner, you may want to skip the crowds and rediscover intimate private fine dining. At The Executive Lounge...

The Executive Lounge is located at the 33rd Floor of The Malayan Plaza, ADB Avenue corner Opal Road, Ortigas Center, Pasig City, Metro Manila or call +632 706-0055 or +632 635-2969 for inquiries and reservations. For more on The Malayan Plaza, visit their website at https://www.themalayanplazahotel.com/.

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