Something delicious is cooking at Crowne Plaza Manila Galleria and Holiday Inn Manila Galleria with new executive chef Ingo Oldenburg, a German national who brings with him over 20 years of experience in various deluxe restaurants and luxury hotels in Europe, Africa, Middle East and Asia.
A German Culinary Masters Degree holder who obtained training in internationally acclaimed institutions in culinary management and started his career in various restaurants in Germany before moving to the United Kingdom where he became part of Fredericks Hotel in Maidenhead and Mayfair Intercontinental Hotel London, Chef Ingo will helm the teams in the respective kitchens of the two hospitality landmarks at the Ortigas Center. Chef Ingo specializes in large-scale culinary operations of hotels and resorts, and has successfully collaborated with Michelin Star Chefs Jarad Gallagher, Pere Massana and Shiqin Chen to name a few.
Chef Ingo is incorporating new flavors and introducing new dishes in the menus to provide more options for guests and patrons. At an intimate five-course wine dinner prepared by the chef, guests were delighted to have a taste of his culinary masterpieces that went very well with the featured wines, the Ramon Bilbao Crianza 2009 and the Monte Blanco de Ramon Bilbao 2012.
The starter, Foie Gras Duo made of grilled foie gras topped with fresh pomelo which went very well with the apple puree and balsamic reduction set the tone for the dinner, with the foie gras mocha served panna cotta style completing the delightful duo. What followed was a culinary adventure with Beef Carpaccio (with arugula salad and drizzled with truffle oil, Manchego cheese shavings and sunny side quail egg), followed by the Pan Fried Black Cod that looked so attractive, nestled atop a creamy mushroom risotto with asparagus tips, the saffron garlic foam adding to the flavorful dish.
Next was US Roasted Tenderloin cooked medium well with buttered mashed potato, a bouquet of baby carrots and fava beans. The meat was so tender, the flavor enhanced by the Port wine sauce. When dessert was served, some of the guests expressed hesitation because the Strawberry Meringue Mille Feuille and Gelato simply looked too nice to eat! The light strawberry cream layered between crisp and delicate meringue, with strawberry slices surrounding the chef’s beautiful creation, did not disappoint, with the chocolate Ferrero gelato serving as a perfect complement.
According to the amiable chef, who admits his love and fascination for Filipino food (adobo cooked with ketchup, anyone?) as he is married to a Filipina, plans are underway to launch various campaigns in all outlets to tap new markets such as Wine Pairing Dinners, Baking Classes, and hybrid food. “I would like Crowne Plaza and Holiday Inn Manila Galleria to be known for unique items while still meeting the popular taste,” he shares. “I would like to offer what I love to eat and match it with the taste of the people,” he adds.
Handling both kitchens of the two hospitality landmarks in Ortigas Center, Chef Ingo is incorporating new flavors and introducing new dishes in the menus to provide more options for guests and patrons.
Be one of the first to try Chef Ingo’s specialty dishes when you visit Crowne Plaza Manila Galleria and Holiday Inn Manila Galleria.
For inquiries and reservations,
you may call 633-7222
or email fandb.reservations@ihg.com
