As part of Madrid Fusion Manila, New World Manila Bay Hotel recently presented a sold out 2-night “Dinner with the Stars” with 2-Michelin starred chef Dani Garcia at the grand ballroom.

Mr. Mark Heywood, General Manager of New World Manila Bay Hotel in partnership with Ms. Verna Buensuceso, OIC for New Markets of Department of Tourism and Mrs. Eva Riesgo, Director of the Spanish Tourism Board spearheaded the unique Michelin star dining experience.

New World Manila Bay Hotel GM Mark Heywood (3rd from left) with spouse Mrs. Nora Heywood (2nd from left) and VIP guests: Mrs. Maria Brumann (extreme left) ; GM of Marco Polo Cebu -Mr. Hans Hauri ((4th from left); GM of New World Makati – Mr. Farid Schoucair (5th from left); and Mr. Wayne Kline (extreme right).

Special guests to the avant-garde dinner included Ms. Carmela Barcia, Deputy Head of Mission of the Embassy of Spain, Mr. Javier Martin, Consul General of Spain, Ms. Impy Pilapil, contemporary artist; Ms. Margarita Fores, one of Asia’s best chefs and Ms. Mielle Esteban of Madrid Fusion.

(from left to right) New World Manila Bay Hotel GM Mark Heywood, Marco Polo Cebu GM Hans Hauri, New World Makati Resident Manager Randal Linhart, New World Makati GM Farid Schoucair and Mr. Wayne Kline

Diners were transported to three rooms with a multi-sensory experience that elevated the dining experience.

The first stop is at the audio-visual room were guests enter a dark room that transformed into an underwater virtual reality through the wall-to-wall LED screen that showed the deep blue ocean and its rich marine life. While guests were enveloped in the make-believe seascape, they were greeted by Michelin star Chef Garcia in front of a high table with flat screen table top that showed a glimpse of the ocean. Chef Garcia has an amiable presence and he quickly disarmed guests with his genial remarks and a demonstration of innovative culinary techniques. Chef Garcia torched the seemingly suspended in midair fatty portions of Iberico ham and while the oil dripped down the tuna tartar, he fished out of mysterious box the nitro-popcorn of Yuzu or Japanese lemonade and garnished it on top of the tuna tartar. Guests were simply mesmerized with the contrast of flavors and temperature. The warm, salty and smoky taste of the Iberico ham; the umami of tuna tartar; balanced with a hint of sourness of the liquid nitrogen-frozen Japanese lemonade which simply melted in one’s mouth.

As the flavors unfolded, the audio-visual room changed with the movement of Chef Garcia. When Chef Garcia was torching suspended strips of Iberico ham, the room transformed into a ring of fire and when the Yuzu or nitro-frozen Japanese lemonade was being garnished on top of the tuna tartar, the visual background changed to the shores of Marbella, Spain. When guests sampled the showcase dish of tuna tartar, guests were immersed in the sounds of the ocean waves as the visions of the lapping waves continue on the screens.

The next chamber led to Antoine de Saint Exupery’s The Little Prince landscape which is the theme of Chef Garcia’s 10-course menu. Guests were transported in a contemporary recreation of the Sahara desert and mountain area with a showcase of Impy Pilapil’s modern abstract sculptures representing nature. Diners enjoyed freshly-sliced Iberico ham and tapas of sweetened olive hanging like fruits on one of Impy Pilapil’s modern artworks with extending branches made of stainless steel; “egg or not an egg” white gazpacho with red pepper gel and lychee puree.

Ravioli de rabo de toro con consome al jerez: Oxtail ravioli with Sherry flavored consome — *Ravioli de rabo de toro con consome al jerez*: Oxtail ravioli with Sherry flavored consome

The culinary voyage continued at the main banquet reception where the rest of the dishes inspired by The Little Prince were served. Dinner with the Stars 10-Course Menu included Patata Moai: Moai Potatoes Canape de pollo: Crispy Chicken canapé with uni; Gazpacho amarillo con tomate nitro: Yellow gazpacho with nitro-tomato; Carpaccio de gamba con manzana y miel de trufa: Shrimp carpaccio with apple and truffle honey; Afilando el lapiz: Sharpening our pencil; Tartar de Atun aliñado al momento: Tuna tartar seasoned a la minute Lubina Frita: Fried Seabass; Arroz de pulpo y calamares en su tinta: Black rice of octopus and calamari; Ravioli de rabo de toro con consome al jerez: Oxtail ravioli with Sherry flavored consome; Limón: We froze our lemons; and Meteorito: Meteorite. The sherry, white and red wine that accompanied the cocktails and 10-course dinner is courtesy of Philippine wine merchants.

The ultimate gastronomic experience is supported by media partners: ABS-CBN News Channel, CNN Philippines, Chinoy TV, 2nd Avenue, The Philippine Star, Travelife magazine, Inquirer.net, Manila Times, Business World, Business Mirror, The Standard, wheninmanila.com, Easy Rock 96.3, Crossover 105.1 and RJ100.

For inquiries, please call + 63 2 252 6888 or e-mail [email protected] or visit newworldhotels.com. ADVT.