On Jan. 10, 2025, Chameleon Lounge Bar revealed its new delectable food and drinks, elevating the dining experience at the New Coast Hotel Manila.
The newly created dishes paired with cocktails and beverages were created by the talented culinary team led by executive chef Jomar Lucas. Inspired by local dishes with a new and exciting twist, the curated menu featured a fusion of flavors, presented with beverages to delight the senses.
With 25 years of experience in the hospitality industry and a solid foundation in Portuguese-Spanish cuisine, Chef Jomar shaped the culinary creations with a fusion of Filipino and Spanish influences. “Since many young chefs are innovating, I created an environment where they can share their ideas and where I can step out of my comfort zone. I also made sure to incorporate local ingredients in support of local farmers and producers,” he said. The pairings were conceptualized with the help of bartenders and F&B managers.
The Chameleon pairing adventure starts with Rock & Chow, a serving of seasoned cold shrimp in American cocktail sauce. It came with the Bubble Patch cocktail that cleanses the palate and allows the delicate sweetness of the shrimp to shine.
The Catch of the Day features mackerel in ginger chili coconut sauce with its crispy skin taking a playful take on texture. The flavors go up a notch with the Zen and Seoul cocktail, a Japanese and Korean Fusion Drink that expertly combines sake and soju.
The Lord of the Rings elevated the familiar onion rings with its cheese stuffing, panko breading, and chili aioli dip that goes well when paired with a local brew Engkanto. The purple Ube Lager delivers malty sweetness, and mild bitterness of an ale to balance the deep-fried richness and the heat from the chili aioli.
The Croqetta’s de Bomba surprises the palate with cheesy and spicy sausages stuffed inside the breaded potato balls. The bold flavors of Red Sangria complement the filling and the spicy flavors of the Siracha mayo dip.
Tiger prawns and Spanish chorizo in spicy butter garlic were served in the Sear & Sizzle Prawns, a dish that was perfectly paired with Margarita 1588, concocted with fresh lime, salt, and a touch of agave sweetness. This combination complements the richness of the garlic butter and spicy chorizo, with a subtle sweetness that balances the heat.
Another big hit on the menu is the Sardinella de Manzanas that combines beer butter tawilis and cajun spiced apple chips. The sweet and spiced, bitter notes of the Burnt Sunset cocktail round off the Cajun spices on top of the crispy apple slices.
The Sisig Crackle speaks for itself for having crispy and creamy pork bits that pair perfectly with the Chameleon Breeze. This signature cocktail is made up of Caribbean rum and Citrus that enhance the pork flavor with every sip, while the hints of pineapple and coconut give new meaning to the popular flavors of sisig.
The charred grilled pork belly and pickled mackerel in spiced vinegar were the focal items of the Seared & Pickled Feast. Coupled with the Mark My Whiskey Sour, the drink nicely balances the richness of the pork and and spice of the pickled mackerel.
The Sanguine Cherry Tartufi ushers the diners to the parade of dessert pairings. This layered dessert comes with dark cherries in smooth and delectable dark chocolate cream cheese ice cream, covered in red velvet cake and encased in a chocolate ball. Not to be outdone, the rich, creamy texture of the Espresso Martini complements the dark chocolate and cherry layers, creating a perfect balance of indulgence.
The Cafe Nougatine Bouchee is an espresso infused dessert that features a good balance of acidity and bitterness combined with the sweetness of nougatine crunch, caramelized almonds, coffee ganache, and mousse, coated with chocolate almond glaze. The Macallan Touch cocktail with its apricot and citrus lemon-lime goodness heightens the dessert's espresso and coffee ganache flavors, while the premium single malt whiskey adds smoothness to the palate.
Bringing the fun summer vibes to the table is the Pineapple Bud Coconut Dacquoise, a piña colada-inspired mousse dessert filled with coconut cream, brandy, and pineapple filling. This dessert is best enjoyed with Lavie Mel Tini, a tropical Melon Tini and calamansi cocktail that goes well with fresh fruit and creamy custard.
Bringing a strong finish to the list is the Chameleon’s Whimsical Tropical Bavarois dessert with its creamy custard, served on a white chocolate shell filled with strawberry compote and mango caviar. It is best enjoyed with the Chameleon’s signature brewed coffee that delivers just the right amount of bitterness, cutting through the sweetness of the dessert, a dynamic that elevates the flavor profile of both the drink and the dessert.
