If there’s one thing the hotels in Metro Manila can be sure of, it’s that Filipinos love to eat out. With the restrictions waning and an endemic COVID future on the horizon, so many of us have gone on a revenge dining-out binge, and the hotels have taken note by continuously coming up with new food promotions.
The Grand Hyatt in BGC recently launched their special Merienda Cena. It’s a wonderful, Filipino-inspired heavy late afternoon snack that makes high tea look like a lower form of afternoon indulgence.
Invited to the launch by the ever-accommodating and genial Executive Chef Mark Hagan, Issa and I were floored by how the Grand Hyatt kitchen staff had creatively taken traditional Filipino recipes or ingredients, and transformed them into dishes worthy of being served at Buckingham Palace.
Under the Seafood Cocktails section, there was a really inviting tuna ceviche "kinilaw na tuna," and it’s just on the right side of spicy that's served with spiced vinegar, chili, red onion, and crushed pork crackling (which translates to chicharon). I would head back to the Lounge at Grand Hyatt just for this one alone.
In the open-faced sandwiches, I especially liked the lechon sisig that's served with confit egg and pate, and the pickled milk fish, so it’s creamy bangus, served with beetroot, sour cream horseradish, and atchara. The other two sandwich options were more standard: a beef salpicao, and a prawn cocktail.
The concessions made to the Western concept of high tea were the traditional homemade scones, and the baked brie ithivier. The pithivier was excellent and was served with red onion and raspberry. For me, it was the far more interesting choice, and I heartily recommend it.
A Live Station offered something that for me was a blast from the past, bananas foster. This is banana flambé, served with Don Papa rum, and French toast with crême chantilly. There’s also a mango sans rival espuma, which as the name suggests was a deconstructed delight.
The Grand Hyatt Signature Cakes should keep any discriminating cake-lover a happy camper. There’s a mocha hazelnut cake, mango tart with lime cream, and a mixed berry shortcake roulade.
For libations, you’re offered loose leaf tea, herbal teas, coffee, and sangrias or rosé wine, if you’re ready for a late afternoon tipple.
If it’s a delicious, posh, late afternoon repast you’re looking for, head to the Grand Hyatt, and be very happy you made the choice!