Prepare for an unforgettable evening of tropical culinary delights at Waterside in Solaire Resort Entertainment City! On November 24 at 6:30 PM, a unique collaboration unfolds between Michelin-trained Chef Alfred Santiago and multi-awarded French-trained Chef Aaron Isip for a one-night-only 4-course dinner prepared over a firewood grill.
What you can expect
This extraordinary event is a feast for the senses, showcasing distinct culinary styles and innovative dishes. Kicking off the evening is an exquisite amuse-bouche from Chef Aaron, featuring yellowtail scad paired with ube tapioca, dragonfruit, and aguachile. Following this, Chef Alfred presents a stunning alamang (shrimp paste) seaweed meringue topped with fresh tuna and taba ng talangka (small crab roe).
The experience continues with a raw bar on kansi ice, where tantalizing seafood takes center stage. Indulge in oysters served with green mango relish, torched bone marrow, and charcoal-seared scallops brushed with tamarind brown butter kosho. Savor prawns accompanied by a red bell pepper sauce and poached razor clams on sigarilyas, elevated with a lambanog (winged bean with coconut wine) calamansi jelly and candied guanciale. The kansi ice acts as a refreshing palate cleanser, setting the stage for Chef Aaron’s renowned tupig, featuring tinapa mascarpone and smoked caviar.
Grilled favorites follow, tantalizing taste buds with Kasa Palma’s signature pulpo, served with cherry tomatoes and smoked yogurt, alongside Chef Alfred’s latest creation: crab pinangat with smoked gata and cilantro. The main courses are nothing short of spectacular, featuring Chef Aaron’s red snapper with crispy scales and burnt shishito, plus a sumptuous 36-hour confit of beef short ribs.
However, my absolute favorites are the lechon de lobster served with glutinous rice and a delicious sauce trifecta, alongside the tupig with smoked caviar and tinapa mascarpone. The unique lechon de lobster, a fusion of kurobuta suckling pig belly with glutinous rice, comes with a trifecta of sauces: cilantro green sauce, smoked tomato pork jus, and tartare sauce. Chef Alfred adds excitement with his char-grilled mantis, served with a “spiced-champorado like” buro and curry leaves.
To wrap up this gastronomic journey, Chef Aaron presents Kasa Palma’s delightful corn madeleine paired with sweet corn ice cream and corn puffs, while Chef Alfred unveils the Waterside bombe—a deconstructed baked Alaska featuring espasol crumble and toasted rice.
An evening of tropical flavors and culinary artistry awaits. Reserve a spot for this exceptional dining experience that promises to delight all senses!
Want to learn more? Visit their official page on Solaire or their official Facebook page.
