Dining

Two of Manila's Best Chefs Join Hands to Present an Exclusive Dinner at Old Manila

Here are just some highlights from the exclusive six-course four hands dinner.
IMAGE THE PENINSULA MANILA
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On November 28, two of Manila’s young chefs will join hands to present A FOURtaste OF THINGS TO COME, a dinner at the Peninsula Manila’s signature restaurant Old Manila.


Chefs Jordy Navarra and Allan Briones

Priced at P4,500 net per person, the dinner is an offshoot of the Salu-salo Series from early this year. This time, Old Manila’s chef Allan Briones will work in tandem with Toyo Eatery’s Jordy Navarra to celebrate their culinary heritage and the local food industry. “Who wouldn’t want to work and learn from a respected colleague? I’d be crazy not to create a four hands dinner with Chef Jordy,” Briones says.

It took a lot of planning to get the ball rolling, but the two say once they smoothed over all the small details, the menu quickly came together. Navarra shares, “Allan and I decided we would each do a cold appetizer, a hot seafood dish and two canapés each.” Here are just some highlights from the exclusive six-course four hands dinner.

For the first course, Navarra prepared oyster kinilaw.


The dish consists of oyster fermented in tabon-tabon, a fruit native to Northern Mindanao and Camiguin, with gamet or local seaweed from Sorsogon. It’s completed with amaranth, peppercorns, edible flowers, and kabayawa.

Briones presented a wagyu beef cheek croquette for the second course.


Navarra made a multi-layered dish inspired by buntaa from Butuan.


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For this, he used Butuan crab, crab flan, crab meat, dark meat, and coco vinegar. 

The fourth course, a smoked Iberian pork tenderloin, balanced numerous flavors.


Briones flawlessly mixed king oyster, long beans, camote, shallots, and pili nut picada along with Iberian pork tenderloin. The use of the Spanish wild pig made for a more tender and juicy meat.

The Peninsula Manila’s executive pastry chef Xavier Castello’s prepared a refreshing pre-dessert.


He used Hendrick’s jelly, sorbet, micro cucumber chutney, candied lemon and rimmed with citric sugar.

The dessert itself did not disappoint.


With flavors inspired by merienda staple saging na saba, Castello made a tatin out of caramelized saba, calamansi curd, langka ice cream, and Peninsula’s own 66 percent chocolate crunch.

For more information, call 887.2888, email [email protected], or visit peninsula.com.

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Paolo Chua
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