Get re-acquainted with your love for French cuisine in the most refined yet modern way at the ground floor of NÜWA, The Tasting Room’s new home in Manila, which shares the same name as Chef Guillaume Galliot’s Michelin-starred restaurant at the City of Dreams Macau. You can create five to eight courses and pair them with their fine select wines and whiskeys.
With high ceilings, gilded space with elegant droplights encapsulates the whole area making it an elegant stage for the set to be an elevated dining experience.
The whole concept of ‘tasting rooms’ for menus have fixed itself steadily for quite some time now in the fine dining-culture and now becoming popular in Manila’s food enthusiast. Filipino diners evolved into accepting and knowledgeable consumers who are always ready to partake world cuisines and contemporary play on food.
The Manila venue features a modern way interpretation of the best of French cuisine with a curated selection of courses sourced from the best produce both the Philippines and abroad.
The Tasting Room creates awe-inspiring dishes that are clean, fresh, and well-balanced, yet impressive. Bon vivants’ expectations will be met with warm and cordial dining experience perfectly complemented by the best tailor fit service.
At the helm of the Manila location, French chef de cuisine Frederic Thievenet, who trained extensively in Michelin starred restaurants such as Pierre Gagnaire’s in France, The Waterside in New York and Bruno in Provence. Thievenet brings his three decades of experience to the Philippines. He has utmost love for our local ingredients as it is diverse in nature.
“It doesn’t make sense to import imported products that are frozen, you have to use local produce especially if you have some good ones “ – according to Thievenet.
The chef’s mission is to let core ingredients shine and trump the balance between panache and flavor.For diners to revel in the delights of each dish composition.
The place setting and posture were intricately laid down on all table settings. There’s a lot of attention to each detail than just taking an order and delivering food. Flatwares are meticulously arranged against each utensil & cutlery, napkins were folded in such a manner that there’s structure in simplicity. Tabletops are symmetrical which created an aesthetically pleasing backdrop.
Every dish will be paired with their curated and pre-selected vintage wines.
Sea Bass Carpaccio / Red and Black Radish / Artichoke Cream
Cucumber Jelly / Celeriac
Remoulade / Banana Blossom
Veal Tongue / Vinaigrette / Pickles
According to Chef Frederic, you should first start with the Sea Bass Carpaccio, then to the cucumber jelly remoulade before ending the first course with the veal tongue. The flavors of the Carpaccio is mild, and refreshing, it’s accented by the pink peppercorns and pomegranate. The Cucumber Jelly and banana blossom remoulade is vibrant and alive, the flawless execution evident in each bite of the dish. The side of veal tongue salad was needed to get that light savory flavor, while the tartiness of the banana blossom gave that needed crunchy texture. The first course eaten in this succession prepares your palette for what is coming next.
Wine Pairing: Cloudy bay New Zealand Sauvignon Blanc 2016
Pollock / Choucroute / Smoked Bacon / Tofu / Juniper Berries
Ravioli / Porcini / King Prawns / Green Curry / Endives / Coconut
Lobster / Ginger / Mango/ Espelette Pepper / Bisque
The lobster was perfectly cooked. There’s snap when I bit into the meat and perfect tender layers. I absolutely fell in love with this dish as it cordially incorporated local mangoes and coconut milk.
The bisque purée is made is rich and creamy to the taste and adding those local mango bits gave it a perfect balance of acidity highlights. Perfectly orchestrated play on the palette.
The chef suggested starting with the side of lobster rillettes- a pâté made from lobster legs and yogurt. This is to cleanse the palette in preparation for the main lobster dish.
Wine Pair: Domaine Mittnacht Freres Gewurztraminer, Alsace, France
This dish features local lobsters from Palawan.
Cape Grim Grass Fed Beef Tenderloin / Black Pepper / Onions / Potatoes
The tenderloin was seasoned with nothing but salt and pepper. Simple yet so flavourful. The quality of meat doesn’t need to be overpowered with too much sauce or complimentary spices.
Vibrant colors emphasizing the freshness of each element of the dish, and once combined these subtle pieces go together and emit mellow and refined taste from the beets, greens, gnocchi and the tenderloin.
Wine Pair: This dish goes well with a cabernet. High acidity, full-bodied, dark fruits notes.
Chocolate Success / Lychee Veloute
Warm bitter chocolate sauce drizzled over layers of chocolate meringue and parfait of chocolate.
On the side: A bowl of a refreshing lychee veloute. You will need something to cut all that rich chocolate.
Wine Pair: Jurançon Moelleux 2015
All dish has a complete flavor character on the plate, but there are side complimenting small flavors profiles to counterbalance the main plate. If I were to describe the overall complexity of the dishes. The chef was able to infuse modern techniques and yet were able to retain the essential flavor flair giving more emphasis to the natural taste of the ingredients.
The sequence of the menu was a symphony of delicacies, perfectly executed by the chef. A culinary dance so evoking that each bite opens and creates new fond memories.
Their obsession with quality is reflective in every dish. They start by finding the best Ingredients in season and creating. After experiencing our wonderful meal, we met with Chef Frederic Thievenet to compliment him and his team for putting up such a wonderful dining experience.
The Tasting Room checks out al the essential qualities of a fine dining experience;
- Culinary specialism
- Variety of menu choices
- International and locally sourced dinest products
- Aesthetic and symmetry both on the pallet on the eye
- Value for what you are paying for
Although, fine dining restaurants can be seen as stuffy and conservative. The Tasting Room obviously has a rebellious strife by using modern techniques, global flavors, and local Filipino ingredients.
Full Menu Here
- 4 Courses PHP 4,588++ (TTR With Wine Pairing PHP 2,000++)
- 6 Courses PHP 5,088++ (With Wine Pairing PHP 2,800++)
Operating Hours: 6:30 PM – 10:30 PM (Closed on Tuesdays)
Location: Asean Avenue corner Roxas Boulevard, Entertainment City, Paranaque City
Contact: +632 691 7789, 24 hour hotline: +632)800 8080
Engage with us; firstname.lastname@example.org or email@example.com