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PHNO SCIENCE & INFOTECH NEWS
(Mini Reads followed by Full Reports)

SOL JOSE VANZI's  TRAVEL & LIFESTYLE PAGE

FEATURING HER 'TIMPLA'T TIKIM' (Manila Bulletin)
(Mini Reads followed by Full Reports below)

CHEFS GALLERY: ART ON A PLATE
[Traditional Chinese cuisines get an Aussie twist]


Macanese-style mini burgers Handmade noodles with squid, prawns, and mussels Handmade noodles with squid, prawns, and mussels The Mabuhay Palace, long hailed for excellent Chinese cuisine, throbs with excitement with the arrival of excellent chefs and new dishes from Chefs Gallery of Sydney. Famous for combining vivid palette and artistry, Chefs Gallery is a multiawarded restaurant that is now known as the “theater” of masterful signature handmade noodle- and roti-making in Australia. From March 14 to April 17, visiting gourmet masters Executive Chef Wing (a highly accomplished individual in Cantonese, Szechuan, Yangtse River, and Shandong cuisine) and Head Chef Sam Du (known for his native Chinese and Pan-Asian culinary innovations) head the Chefs Gallery crew at the iconic Manila Hotel. AN EXPERIENCE Chefs Gallery is more than a restaurant. It is a Sydney dining experience like no other, where dedicated chefs meticulously combine art and artistry while working with a palette of diverse textures, aromas, flavors and the freshest ingredients to produce masterpieces from the four traditional Chinese school of cuisine. READ AND SAVOR MORE By Sol Vanzi at the Chef Gallery in Manila Hotel's Mabuhay Palace...

ALSO: Chefs Gallery brings its Pan-Asian taste to Manila


chef-david-noodles.jpg -
Chefs Gallery, an award-winning Chinese dining concept based in Australia, has come to Manila Hotel’s Mabuhay Palace to bring its Pan-Asian culinary innovations to discerning Filipino diners. In an exclusive press event, the team of Chefs Gallery prepared sumptuous samples of its promotional menu, which will be available at the Mabuhay Palace until April 17. The press lunch began on an exciting note, as a noodle chef from Chefs Gallery demonstrated the process of hand-pulling noodles into different shapes and thickness. Then began the serving of the six-course meal, with the tataki Wagyu beef in Szechuan style spicy dressing kicking things off. READ MORE...


READ FULL MEDIA REPORTS HERE:

Art on a plate
[Traditional Chinese cuisines get an Aussie twist]


Macanese-style mini burgers

MANILA, MARCH 21, 2016 (MANILA BULLETIN) by Sol Vanzi March 17, 2016 - Handmade noodles with squid, prawns, and mussels Handmade noodles with squid, prawns, and mussels The Mabuhay Palace, long hailed for excellent Chinese cuisine, throbs with excitement with the arrival of excellent chefs and new dishes from Chefs Gallery of Sydney.

Famous for combining vivid palette and artistry, Chefs Gallery is a multiawarded restaurant that is now known as the “theater” of masterful signature handmade noodle- and roti-making in Australia.


Chef Gallery’s Chef Liu, Chef Du, Chef Wing, and Chef David

From March 14 to April 17, visiting gourmet masters Executive Chef Wing (a highly accomplished individual in Cantonese, Szechuan, Yangtse River, and Shandong cuisine) and Head Chef Sam Du (known for his native Chinese and Pan-Asian culinary innovations) head the Chefs Gallery crew at the iconic Manila Hotel.

AN EXPERIENCE

Chefs Gallery is more than a restaurant.

It is a Sydney dining experience like no other, where dedicated chefs meticulously combine art and artistry while working with a palette of diverse textures, aromas, flavors and the freshest ingredients to produce masterpieces from the four traditional Chinese school of cuisine.

READ MORE...

Our introduction to Chefs Gallery at the Mabuhay Palace began with the kinetic brilliance of Chef Dan, who twisted and pulled flour dough and magically produced handmade noodles of various flavors, colors, shapes, and thickness.

Later, we had those noodles for lunch—briefly stir-fried with giant prawns, squid curls, and mussels.


Handmade noodles with squid, prawns, and mussels

SECRET TECHNIQUES

Our starter of tataki wagyu beef perfectly showed off the tenderness of the meat; the Sichuan-style spicy dressing highlighted, rather than masked, its beef flavor.

The Macanese-style mini burgers were neither burgers nor beef, but thick slices of super-tender pork filet and pork floss inside crusty dinner rolls. Instead of grinding the meat, the chef used a centuries-old Chinese tenderizing technique using a thick, heavy cleaver.

Atop the handmade spinach noodles were skillfully sliced squid resembling baby porcupines, so sweet and tender very few diners could guess what they were, thanks to oriental slicing methods handed down through generations.


Macanese-style mini burgers

SYDNEY DUCK TWIST

The famous Peking Duck, in the hands of Chefs Gallery experts, arrived paired with crunchy fresh asparagus and wrapped in crisp cocoons of aromatic roti in lieu of the bland pancakes served since time immemorial. Warm Hoisin sauce oozed from the cocoon with every bite.

The duck pieces were not greasy skin but tender, lean chunks of breast and thigh. The new approach to Peking Duck is definitely healthier and more filling.


Peking Duck wrapped in roti

CRUSTY SILKEN TOFU

Handmade salt and pepper tofu topped with a spinach crust and deep-fried to perfection kept the ladies guessing what held the dish together.

Although cooked in oil, the tofu blocks seemed greaseless. With neither seafood nor meat in the dish, a faint pleasant flavor pervaded the dish, reminding one’s taste buds of dried scallops and seaweeds.

This Chefs Gallery promotion is available at the Mabuhay Palace, Manila Hotel, until April 17. 02 527 0011 local 1260 to 1261


PH.DINING.ASIATATLER
http://ph.dining.asiatatler.com/news/chefs-gallery-x-mabuhay-palace

Chefs Gallery brings its Pan-Asian taste to Manila on Mar 16, 2016


chef-david-noodles.jpg -

Chefs Gallery, an award-winning Chinese dining concept based in Australia, has come to Manila Hotel’s Mabuhay Palace to bring its Pan-Asian culinary innovations to discerning Filipino diners.

In an exclusive press event, the team of Chefs Gallery prepared sumptuous samples of its promotional menu, which will be available at the Mabuhay Palace until April 17.

The press lunch began on an exciting note, as a noodle chef from Chefs Gallery demonstrated the process of hand-pulling noodles into different shapes and thickness. Then began the serving of the six-course meal, with the tataki Wagyu beef in Szechuan style spicy dressing kicking things off.

READ MORE...

The second course came in the form of the Macanese style mini burgers, which is made of pork fillet, pork floss, lettuce, and sweet chili mayo dressing. The mini burgers also came with a serving of prawn and pork wontons. Up next is the shredded Peking duck with cucumber, Hoisin sauce, rolled inside Chinese roti.

Providing a break from the heavy dishes, the handmade salt and pepper spinach tofu was a light and tasty fare.

Finally, as if saving the best for last, the wok fried handmade spinach noodles with prawns, mussels, calamari, Chinese shitake mushrooms, and prawns roe was served and feasted on like there’s no tomorrow.

Among the chefs who flew to town for this special collaboration are Chefs Gallery’s executive chef Wing and the head chef Sam Du. Chef Wing is highly regarded for his interpretation of Cantonese, Szechuan, Yangtze River, and Shandong cuisine. Meanwhile, Chef Du’s Pan-Asian culinary skills will grace the kitchen of Chefs Gallery’s Xian, China branch, which has yet to open.

All the dishes that were served during the press lunch, and many more, are available to enjoy at Mabuhay Palace at Manila Hotel until April 17.


SOL JOSE VANZI's PHNO PAGE


Photo from Kyle Victor Jose's iPAD
Lifestyle/Food and Arts & Culture columnist of the Manila Daily Bulletin.
Signature title "Timpla't Tikim"
http://www.mb.com.ph/lifestyle/


Sol in 1997 Photo: PHNO Editor/Travel & Leisure page
http://www.newsflash.org/staff/solvanzi.htm


Photo of Sol and young Kyle Victor Jose in March 2005 at PHNO/QCNet
office in Levitown, Paranaque. Photoshot by Leo Q. Carolino.


Chief News Editor: Sol Jose Vanzi

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