Manila Bulletin was recently invited to experience the newly launched à la carte menu at Jasmine, the premium Chinese restaurant at New World Makati Hotel. Under the guidance of Executive Chinese Chef Brandon Ng, who has 28 years of experience in the hospitality industry, the menu has been reimagined to strike a fine balance between traditional flavors and modern twists. Chef Brandon draws inspiration from his travels and experiences in various countries, blending them with the flavors of the Philippines.
"Creating the menu for Jasmine has been an intricate process," Chef Brandon said during the tasting event. "I've been inspired by my experiences and memories, from childhood to working in different countries, including China and Southeast Asia. For me, understanding a place's culture through food is essential before incorporating new dishes into the menu."
The new à la carte selection, curated by Chef Brandon, features more than 30 dishes, including appetizers, dim sum, soups, mains, and desserts. Among the highlights, the poached chicken with Sichuan chili vinaigrette stood out for its tender meat, which practically melts in your mouth, and its bold, balanced spice.
Chef Brandon's exploration of Filipino food culture, particularly street food, gave him valuable insights into local tastes. "I go to the streets to try popular local dishes," he shared. "For example, adobo – it’s one of the first things I wanted to try when I arrived in the Philippines. I was curious to see how the locals make it and experience the authentic flavors that make it so special." This appreciation for street food and his understanding of local palates influenced some of the innovative dishes now featured at Jasmine.
The dim sum selection includes crabmeat and spinach dumplings as well as scallop, prawn, and black caviar dumplings. Deep-fried bean curd rolls with oyster sauce and assorted mushroom and truffle dumplings add rich, savory flavors. Dishes like the fragrant black pepper short rib, flame-seared with Chinese wine, and the light, truffle-scented vegetable dumplings show Chef Brandon’s skill in blending traditional techniques with modern flair, ensuring the dishes resonate with Filipino diners.
Equally impressive are the main courses. Wok-fried marinated beef short ribs and fried shrimp with crispy chili garlic “Bi Feng Tang” style offer bold, satisfying flavors, while the deep-fried pomfret with garlic chili “Yu Xiang” sauce and stir-fried lotus roots with black fungus and vegetables provide lighter, yet flavorful, options. A prime example of Chef Brandon's innovation is the pampano, sourced fresh locally, paired with a modern take on Yu Xiang, a classic Sichuan dish. "We combined Northern Sichuan’s chili paste with our own twist, balancing the spiciness with sweet and sour elements, making it ideal for pairing with hot rice," he explained.
Dessert proved to be another highlight, especially the creamy taro glutinous rice dumplings with pandan and coconut. Served hot, this dish provided a warm, comforting end to the meal, with the creamy taro complemented by the subtle flavors of pandan and coconut. For those looking for something lighter, the chilled cream milk pudding offered a refreshing contrast to the rich dumplings.
Jasmine’s new menu, now available for lunch and dinner, reflects Chef Brandon's culinary journey, blending global influences while honoring the unique flavors and ingredients of the Philippines. With his extensive expertise in premium Chinese cuisine, each dish is crafted with precision, ensuring guests enjoy an unforgettable dining experience.