Sunday, June 19, 2011

Sample Tokyo's Michelin-starred food in Manila next week

Here's a nice treat for foodies after the long weekend.

The Mandarin Oriental Manila is bringing Mandarin Oriental Tokyo's Michelin-star chef Kenichi Takase for a week-long food fete at Tin Hau, the hotel’s excellent Chinese restaurant. From June 21 to 26, Tin Hau will become the home base of Chef Takase as he presents both classic and the contemporary Cantonese cuisine -- the very same cooking that has earned a Michelin star for Mandarin Oriental Tokyo’s Chinese restaurant Sense, for three consecutive years now.


Chef Takase is known for his creative Cantonese menus. He mixes the classic with contemporary flair, injecting Japanese, Singaporean, Malay and Thai elements using the freshest vegetables and delicate flavors. Under his helm, Sense earned a Michelin star in 2009 and joined the ranks of world-class restaurants that have made Tokyo the city with the highest number of Michelin stars in the world.


Chef Takase's fascination for Cantonese cuisine, which he considers “the acme of modern Chinese cuisine,” brought him to Hong Kong many times for culinary inspiration. He travelled more than 50 times throughout Southern China since beginning his career as a chef.

“Chef Takase brings with him a modern twist to traditional Chinese cuisine,” says Mark Bradford, general manager of Mandarin Oriental, Manila. “Sense is one of the Mandarin Oriental Hotel Group’s nine Michelin-starred restaurants, honored in the 2011 Guides. During his stay at Tin Hau, we hope that our customers enjoy this rare, delightful dining experience.”

Chef Takase’s contemporary menu of refined flavors will be offered at Tin Hau via a la carte and set menus, and will include among others:

Hot and Sour Soup with Seafood

Tofu and Nameko Mushrooms

Pan-fried Scallops in Sense Dried Spicy Seafood Sauce

Oven Baked Cod Fish with Miso and Leek

Wok Sautéed Scallop and Prawns with Yuzu Pepper

Sautéed Beef Fillet with Wasabi Soy Sauce & Taro Potato

Steamed Grouper Fillet & Tofu with Black Vinegar Soy Sauce

Lemon Jelly in Water Melon Puree with Mint Sauce


I love attending the Mandarin's cooking classes because they're so informative and at the same time entertaining. I wish I could attend Chef Takase's class as well, but unfortunately, at that exact time, I'll be enroute back to Asia from Barcelona.

For those who wish to learn the chef’s techniques, however, the special cooking class will be held on Saturday, June 25 at 9 am at Tin Hau. The class fee is PhP3,500 nett, inclusive of a light breakfast prior to the class, as well as lunch consisting of the recipes that will be demonstrated by Chef Kenichi Takase.



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