Thursday, February 4, 2010

Travelife Magazine Special Offer: 20% off Souffle Dishes at Peninsula's Old Manila

Tonight we joined good friends for a wonderful souffle dinner at the Old Manila fine dining restaurant of the Manila Peninsula Hotel. My three-course souffle dinner consisted of a black truffle and scallop souffle as an appetizer, followed by a Black Angus beef with a cepes mushroom and Tempranillo wine souffle and finally a chocolate and praline souffle for dessert. My starter souffle was absolutely sublime. Very fresh and barely seared scallops were paired with a light-as-air souffle that really tasted of truffles. The strong truffle taste really went well with the frothy texture. Then, for my main course, a tender and juicy beef fillet was paired with another (perfectly puffy) souffle, but this time the wine souffle exactly accompanied the steak rather than dominated it. Meanwhile, my dessert chocolate souffle came with an espresso-flavored ice cream that I planned to eat after the souffle. However, J, who was seated next to me, suggested I dump the ice cream into my souffle, mash everything together, and spoon the guilty pleasure out. I did exactly this, and the result was a lovely mouthful of flavors and textures.

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We enjoyed our meal so much that we thought we'd like to somehow share it with as many Travelife Magazine readers and Travelife Facebook friends as possible. So we struck a deal with the Manila Peninsula: diners at Old Manila who mention "TRAVELIFE MAGAZINE" get a very generous 20% off on all souffle specials while the souffle promotion is ongoing. We hope you take advantage of this great offer from the Peninsula and Old Manila. The souffle promotion will only run until February 18! (Personally, we think this would be a great place for a Valentine's dinner or lunch, by the way.)

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"How can souffle be dinner?" I initially thought, as I made my way to the Pen, after the New Zealand Gala Evening in the other side of town (which was a delightful evening of Maori songs and dances, by the way, and excellent Kiwi food and wine). Until tonight, I'd been more accustomed to having a sweet souffle as an after-dinner treat, rather than the main course. But if friends wanted to have souffle all night, I was happy to go along.

Upon sitting down and opening the menu, I was happily surprised by a full array of souffle dishes for appetizers, main courses and -- of course -- dessert. I'm listing down some of the most delectable entries here -- which are certainly worth trying, especially with Travelife's 20% discount. Not a few people were enjoying Peninsula's souffle dinners that night as well. As I hurried to my group, I saw other friends in another table; and when I went over to say hello, I espied an assortment of empty souffle dishes on their table. It looked like they had been sampling and enjoying Old Manila's souffle dishes too.


For those interested, I'm including here a sampling of Old Manila's souffle appetizers, main courses and desserts. The promotion runs for a limited time only, so do take advantage of this hefty discount if you want to try some wonderful souffles -- or if you've always wanted to try out Old Manila, for that matter!

Souffle Menu
Old Manila at The Peninsula

Souffle Appetizers

Black truffle and scallop souffle
Black truffle souffle stuffed with scallops
and served with crisp celeriac and Belgium endive remoulade
and truffle vinaigrette

Oscietra caviar souffle
Served with chilled champagne marinated prawns
and fresh peach salsa

Spiced red wine and blueberry souffle
With pan seared foie gras, arugula, toasted brioche
and rosemary essence

Souffle Main Courses

Black Angus beef
with a cepe mushroom and Tempranillo wine souffle

US beef fillet mignon wrapped in smoked bacon
and topped with crisp potato rosti and bone marrow jus

Roasted rack of lamb
with a Parmesan, pecan and muscatel souffle

Slow-roasted rack of lamb crusted with herbs
on a bed of grilled eggplant, crispy puff pastry, Madeira reduction

Baked Atlantic salmon with a saffron and chive souffle
Gently baked Atlantic salmon fillet with roast vine tomato,
fried beetroot and green bean beignets, sauce beurre blanc

Souffle Desserts

Chocolate and praline souffle
with espresso ice cream

Crepes souffle
Wafer thin crepes filled with vanilla and Cointreau meringue

Grand Marnier souffle
with orange sorbet


A a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients. The word souffle is the past participle of the French verb souffler which means "to puff up" and there is much difficulty in achieving a perfect "rise" in a finished souffle. It can be sweet or "savory" and is famed for its cheese and Grand Marnier varieties.

In this tradition, Old Manila Chef Gavin Sellars has created an array of tantalising offerings, all in the style of the souffle!

PS: Everything was so good that we're going back for more after our Orient-Express train voyage this weekend. And we know exactly what we're trying next: the oscietra caviar souffle to start, followed by the salmon fillet with a chive souffle; and then a crepe souffle to end!


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