TOP CHEFS FROM MANILA’S five-star hotels prepare a Chef’s LifestyleAsia Special to contribute to a fund to help victims of typhoons and calamities. The campaign is known as Spreading the Table.

Throughout November, the Chef’s LifestyleAsia Special will be available in hotel restaurants. Part of the proceeds of every order will contribute to the calamity fund which is managed by Metrobank Foundation, said editor in chief Anna Sobrepeña.

“This is an opportunity to give back, and do a bit more for the typhoon victims,” said Mark Bradford, GM of Mandarin Oriental.

Mandarin’s Tivoli offers executive chef Rene Ottlik’s Red Mullet Consommé with Prawns, Clams and Lobster; and executive pastry chef Roberto Molleman’s Earl Grey Chocolate Mousse with Tonka Bean Ice Cream.

“The beauty of the project was to put an added component into something we were already doing in the hospitality industry,” said Edsa Shangri-La’s GM Sinan Yilmaz.

Newly arrived Italian chef Salvatore de Vincentis puts together Lobster Ravioli with Roast Pumpkin Sauce and Grand Fusilli with Smoked Salmon in Creamy Tomato Sauce for patrons of Shangri-La’s Paparazzi.

“It is a great way to help and right up our alley,” said Rose Libongco, Sofitel Philippine Plaza’s director of communications. “Access to good food and the practice of social responsibility are at home in Sofitel.”

Sofitel offers several choices with the sunset view at Le Bar. Executive sous chef Arnold Guevarra has prepared Poached Slipper Lobster, Pan-Fried Goose Liver, accompanied by Mesclun Greens tossed in Sherry Truffle Dressing and Pancetta Wrapped Tenderloin of Milk-Fed Dutch Veal Tenderloin on Cèpe Mushroom Ragoût, Sun-Dried Capsicum Gnocchi in Port Wine Jus.

Also on the special menu are Tarragon Parmesan Cheese Crusted Fillet of Sea Bass served with Tomato Capellini in Dill Cream Sauce, and Strawberry and White Chocolate Bavarois with Fruit Coulis and White Chocolate Ice Cream.

“We are grateful to LifestyleAsia for developing a worthy endeavor like Spreading the Table,” Peninsula Manila’s GM Jonathan Crook said.

Peninsula’s participation is the entire lunch and dinner buffet at the newly opened Escolta Restaurant, which showcases chef de cuisine Anthony Craven’s culinary fare.

“We do count our blessings,” said Dusit Thani Manila’s GM Prateek Kumar. “The least that we can do is give back to the community.”

Dusit Thani Manila will serve chef Kiyoshi Ogawa’s Ebi Yuzu Butter Yaki and Gyuniku Enoki Aspara Maki at Umu.