Bombe Alaska, Seafood Tower, other dishes to try at Gordon Ramsay’s 1st Manila restaurant
MANILA, Philippines — Apart from Gordon Ramsay’s signature Beef Wellington and Sticky Toffee Pudding, his first bar and grill in the country has also recently introduced two new dishes for diners, especially groups, to try.
The Philippines is an archipelago blessed with a variety of fish and seafood options and Filipinos' love for its bounty is evident in its many dishes and restaurants.
At Gordon Ramsay's dining establishment located in the Newport Grand Wing in Pasay City, it serves its version of Seafood Tower that comes with the freshest harvest from the ocean.
The bar and grill’s Seafood Tower has fresh oysters, Boston lobster, King Crab leg, poached clams, and tiger prawns that come with classic sauces. These were neatly put together in a three-tiered tower with fresh seaweed.
Philstar.com was among the media invited to the preview to Gordon Ramsay’s first concept in the country.
General manager Ryan Behr led the preview and explained the signature dishes that are associated with the celebrity chef who owns Michelin-starred restaurants across the globe.
Apart from the Seafood Tower, the bar and grill is also introducing to its menu its own take on the popular Baked Alaska or Bombe Alaska. At the preview, it was flambeed on the spot to create that familiar browning on the meringue. Gordon Ramsay Bar and Grill combines dark chocolate sponge cake and honeycomb ice cream, which are topped with Italian meringue.
“You will think you’re in ‘Hell’s Kitchen’ tonight, but you’re in the Philippines,” quipped Behr, making a reference to Gordon’s famous reality TV cooking competition show.
For the appetizers, there is the Classic Caesar Salad with shavings of 36-month aged Parmesan, Crispy Crab Cake topped with Hollandaise sauce and caviar, and Aged Steak Tartare from the Australian Black Onyx Beef. Another way to enjoy the tartare apart from eating in on its own is to scoop a chip onto it and eat it as its topping, creating a mix of savory, delicate finish with the crunch of the chips inside the mouth.
The mains are Gordon Ramsay’s signature Beef Wellington, which Behr said takes days to prepare. It also uses the Australian Black Beef Onyx. The other main is the very British dish, Fish and Chips, which uses the Pacific grouper for its fish.
Gordon’s classic dessert, the Sticky Toffee Pudding, is a perfect finish for an indulgent dinner with every spoonful of the pudding topped with vanilla ice cream and butterscotch sauce.
The bar and grill seats 60 and is designed to be friendly for large groups. Portions are generous and can be enjoyed by more than one person.
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