Whenever I attend gatherings of any kind, a detail or two of the event preparation might stand out and make an impression. Perhaps an elegant floral centerpiece or a stunning light display. But without fail, what I would really remember – and I believe this is true for a lot of people – is exceptionally good food, with the contrary, of course, equally unforgettable.
Two weeks ago, luxury integrated resort City of Dreams Manila showcased its elegantly-designed Grand Ballroom as a world-class events space ideal for celebrations and occasions. The intimate event was attended by some of the country’s notable wedding and event planners and suppliers and select journalists.
City of Dreams Manila spared no detail in ensuring that its 1,081-square meter Grand Ballroom, with its sophisticated glass ceiling installations and lucent lighting, will create a heightened sense of prestige to any affair. The entire area can accommodate 600 guests with round table set-up, and can be divided into three banquet rooms fitting 150 to 200 persons each.
And because City of Dreams Manila prides itself on having some of the best chefs from around the world, I had high hopes that its carefully-prepared banquet dishes will be exceptional and memorable. Fortunately, its culinary team did not disappoint.
“Because we are an integrated resort with over 20 restaurants, we can really deliver whatever our guests would require,” said Anthony Hannan, executive director for food and beverage operations, in an interview at the resort’s presidential villa.
Flying in special ingredients for a customized menu is nothing new for City of Dreams, he said, whether it is a Wagyu beef leg from the award-winning Mayura Station in South Australia, or white asparagus that marks springtime in Europe.
There have been, however, more exotic requests. “We have been asked to serve snake and venison, and at one time even wild boar,” Hannan said. Talk about bespoke dream celebrations.
Event menu packages include a choice between Chinese or Western cuisine – developed, curated and prepared by chefs from the award-winning restaurants at City of Dreams Manila, namely The Tasting Room for modern European haute cuisine, Crystal Dragon for Cantonese and premium Chinese fare, Nobu Manila of the famed Chef Matsuhisa Nobu’s brand of Japanese-Peruvian cuisine, and Red Ginger for its variety of authentic Southeast Asian dishes.
A comprehensive variety of buffet and a la carte menus are also available, covering interactive live cooking stations for carving meat, an assortment of appetizers, a dessert corner, a European artisan cheese board, a seafood and crustacean bar, a sushi bar, or a whole tuna station, if preferred.
The western buffet menu starts at P2,480++ per person for a minimum of 80 and a maximum of 500 guests, while the Chinese set menu starts at P21,888++ for a table of 10 persons for a minimum of 50 guests.
City of Dreams Manila also offers fuss-free wedding packages, with a choice of Chinese or Western dinner buffet menu, a five-layered fondant cake, a bottle of sparkling wine, elaborate floral centerpieces and a mobile system for lights and sounds. Ceiling ambient lights and LED-powered table numbers come customizable based on the wedding color theme. The package also includes a luxurious overnight stay in a Nobu suite with breakfast and a one-hour renewal massage for the bride and groom. For debutantes, the package comes with a three-layered fondant cake, 18 roses and candles, and a two-night stay in a Nobu deluxe room with a manicure and pedicure treatment for two as well as P3,000 dining credit at select City of Dreams restaurants. The wedding and debut packages start at P348,500 and P318,000, respectively, for 100 guests.
For Hannan, events big or small are treated with equal attention to detail. And whether a guest wants desserts topped with edible gold or some other ingredient that is more outrageously difficult to source, City of Dreams would happily oblige.
“We like the challenge of meeting whatever our client wants or needs,” Hannan said.
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