When it comes to dining, the sky is the limit rather literally with Dinner in the Sky Philippines. This idea is a Belgian based dining concept created by David Ghysels in 2006 and has been named as one of the most unique restaurants in the world by Business Insider. To date, it has been in over 45 countries, providing a unique dining experience to the world.
Dinner in the Sky lifts up a table with 22 seated guests, 45-50 meters from the ground to give you a bird’s eye view of the city while feasting on a scrumptious dinner prepared by world-class chefs.
Personally, I’m afraid of heights that the prospect of fine dining 150ft in the air was simply not something I could pass up. The inner thrill seeker in me, rejoicing and in slow anticipation of the night ahead. However, when the time drew near when I headed to the VIP lounge of Solaire my legs turned to jelly. The fight or flight response mode has awakened, but I knew I had to soldier on.
To start the night, head over to the VIP Lounge. This is where the experience begins, go directly to the registration table and sign a waiver, they will then proceed to give your wristband. Remember, if you want to ask for a particular seat, this is the time to let them know.
After a few minutes, one of the wait staff started approaching the participants to tell everyone that we will be boarding in 5 min. Don’t forget to take a bathroom break, as you will be in the sky for exactly 60 minutes and it might disrupt the experience for other diners.
Those who are participating followed the usher to the landing pad, you can see the high crane and the 22 seater table that will be our refuge for the next hour. Before launching, you are guided to a locker area where you can stow away your bag. Sorry, you can’t bring your DLSR, mirrorless cameras or your selfie sticks. Hold on tight to your phone, you don’t want it to fall from 150 ft in the air.
Once you finish with the locker area, you are ushered into your seat. Brace yourself for whats next, their safety staff will strap you in for this once in a lifetime experience.
When everybody is strapped in, the onboard staff greeted us and proceeded to explain the safety protocols to have a safe flight. At this point, I didn’t even notice that the platform was already around 20 ft in the air. On top of that, the platform would revolve 360 degrees to give us an all-around view of Manila Bay and the surrounding area.
Each of the four courses by Chef Norimasa from Yakumi at Solaire was carefully thought out and well executed. He walked us through each dish at length at the start of each course.
First Course – Summer Kaiseki
A bento box with an assortment of cold edamame soup, prawn and uni dashi jelly, toro tartar with sushi rice and soya, Atlantic cod soft roe with spicy ponzu, and small seasonal fish sashimi and freshly grated wasabi.
Second Course – Yakumi signature Tsukiji fish market sushi platter
They served a platter of assorted sushi that consisted of maguro (bluefin tuna), sake (salmon), Ebi (shrimp), and hotate (Hokkaido scallops). This is served with a side of freshly grated wasabi. My favorite is the Hokkaido scallops topped with pink peppercorn. The creamy sweet texture was greatly complimented with the bite of pepper that gave it that extra oomph. Ingredients are air flown from Tsukiji market in Tokyo.
Grilled chicken, tofu and egg stuffing, pickled shemiji mushrooms, green asparagus, rice cake, with soya flavored mirin sauce.
Dessert – Green tea cheesecake
Their do it yourself plating of the green tea cheesecake was a nice activity that we diners really enjoyed.
Best plating won two rounds of drinks from Waterside. By the time we finished with the dessert, we have already descended to the ground. No fast movements, no scary turbulence, and no wild gust of wind to spoil the night. The safety staff then proceeds to unstrap everyone from their respective seat head over to the locker area and head home. Make sure to buy the souvenir photos at the end of the tour!
Each experience lasts for an hour. Currently, they have two available time slots you can choose from: 5:30pm and 7pm. Dinner in the Sky will last until May 21. Below is their weekly schedule:
For the full schedule of their chef’s, their menu, and packages see below:
April 2-8 Chef Hylton (Waterside) Menu
April 9-15 Chef Alan (Finestra) Menu
April 16-23 Chef Norimasa (Yakumi) Menu
April 24 – May 7 Chef Kenneth Cacho Menu
May 8 – 21 Chef Yves Mattagne Menu
The whole experience was unforgettable. While there were some jittery moments right before taking off, the entire flight was smooth, safe and seamless. Each member of the dining staff was almost like a choreographed dance that stood 150 feet in the air.
Dinner in the Sky has two guiding principles, exclusivity and safety. In the entire Manila run, there will only be a total of 2,156 guests who will be able to partake in this once-in-a-lifetime dining event.
While safety is ensured by abiding by German norm DIN 4112 standards. Each of their products are built in Belgium and under the control of the TÜV Rheinland. They make sure to take painstaking details when it comes to the safety and security of all the guests, this is to make sure that they will feel safe and secure while in the air.
Step out from the norm with Dinner in The Sky and experience being hoisted up in a 150ft in crane while enjoying top of the line hautè cuisine from seasoned roster of chefs. We say it is really an experience of a lifetime.
Exclusively at Solaire Resort and Casinoand will run until May 21st.
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