For P13,000 you can buy yourself and your partner matching compression tights to wear on those afternoon jogs. Or that money can buy you matching wearable health trackers to complete the couple OOTD.
But if you’re not really into sports, for the same amount you can get matching wrist watches, or maybe concert tickets.
Better yet, to veer off the beaten path, you can splurge on a staycation—in a plush, luxury hotel, and dine in its finest restaurant.
Yes, all for the exact same amount.
My husband Marc and I recently tried out City of Dreams (COD) Manila’s “Stay and Dine: Gourmet Package.” It includes an overnight stay at a Resort King room of COD’s high-end Crown Towers; an eight-course dinner at the swanky Tasting Room; and breakfast the next morning at the lovely Crystal Lounge.
Checking in, you walk into the very impressive lobby of Crown Towers—the top tier of the COD luxury hotels that include Hyatt City of Dreams Manila and Nobu Hotel.
The room gives you a view of Roxas Boulevard. It’s a tad better than any run-of-the-mill five-star hotel room.
You can also upgrade to Resort Studio, Resort Suite or Executive Suite. Or you can book the Premier Suite. The packages for the level-up range from P16,000 to P35,000 net.
It’s a first-class hotel with a massive casino floor, swimming pool, fitness center and lush garden. It’s easy to lose sense of time and before long, we are off to dinner.
So we send our daughters Mavi and Maxi—we decided to bring them along, by the way—to nearby Dreamplay as we head to The Tasting Room on the ground floor.
Play of flavors
On our table is the menu for the evening prepared by French chef de cuisine William Mahi, who trained extensively in France and worked at the two-Michelin-star Spondi in Athens.
One by one and at leisure pace, the eight courses arrive, served by the manager and sommelier himself, Damien Planchenault.
The amuse bouche is captivating—Duck Liver Terrine (take note: presented like a log) coated in spiced red wine jelly and dressed with strawberry sauce, apple compote, honey crisps and green apple chips.
Sea Bass tartare follows, seasoned with coriander and arranged colorfully on a bed of watermelon jelly blended with different sauces, including orange, mango, orange, beetroot, basil and dill oil.
It is a play of flavors, with the sweetness of ripe mango highlighting the overall taste of the dish.
Then comes the signature dish of the house: the 52ºC Egg, which has a single egg yolk cooked sous vide in 52 degrees centigrade in olive oil for an hour. This crowns a silky thick potato mousse layered with caramelized onion and bacon, topped with slices of Iberico ham and truffles. Quite filling and satisfying.
Two more courses come—the Mushroom Ravioli filled with tidbits of button, morel and porcini fungi and served cloaked in mushroom cappuccino foam; and the pan-fried French Frog Legs prepared with watercress, Iberian foam and pigeon jus.
To cleanse the palate, a fruity sorbet is served immediately.
It is the perfect prelude to the main course: Beef Tenderloin, a roasted black Angus beef cooked for 24 hours. The meltingly tender meat is served with grilled leeks, Chioggia beets, potato chips, bordelaise sauce and Moroccan onion marmalade.
Each course is a pleasant surprise, and a glass of either white or red French wine adds warmth to the dining experience.
For dessert, the Kalingo Chocolate Cremaux offers a creamy, bitter-sweet mouth feel with saffron ice cream, orange confiture and pecans.
Big breakfast
The dinner is fulfilling as it is exquisite. And all of a sudden, two hours go by.
So we proceed to pick up the kids who also have great dinner at Chez Gingy, complete with fries and onion rings.
In the morning, we have a big breakfast at Crystal Lounge, enjoy swimming in the pool for a few hours, and then check out.
It sure makes for some quality moments for us to enjoy and cherish for a long time.
The “Stay and Dine: Gourmet Package” promo runs until July 15, from Tuesdays to Sundays. For reservations, call 8008080 or e-mail guestservices@cod-manila.com.
E-mail the author at vbaga@inquirer.com.ph. Follow @vangiebagareyes on Twitter and Instagram.