On August 15 and 30, 2023, The Westin Manila is offering a gastronomic experience that celebrates the Filipino culinary heritage at Seasonal Tastes.
The six-course degustation by Executive Chef Rej Casanova will feature contemporary and creative renditions of classic Filipino cuisine paired with biodynamic wines.
“I want to share my pride and love for our own dishes,” Casanova said.
“After all, my love of cooking began with my mother and grandmother’s home cooked Filipino meals. Heirloom recipes bring me comfort, and I was fascinated by our local produce, cooking traditions, and the numerous ways we can turn them into delicious memories with the family even when I was little,” he added.
Casanova, who is marking his 15th year in the industry, said Lik·Hain will reflect his love for creating and serving Filipino dishes.
“For Lik·Hain, I’m bringing together those memories and flavors and turning them into delectable plates with a variety of textures, forms, and compositions. I make sure that whatever well-loved favorite I recreate remains true to the flavors that have become familiar to the local palate and that they standout with every bite.”
The six-course dinner will open with an amuse bouche which is inspired and named after “isaw,” Casanova’s favorite street food.
“It is actually chicken liver mousse on a garlic breadstick with onion ash, spiced vinegar gel, and shallotsm” he said.
It will be followed by Casanova’s version of the popular “kilawin,” composed of tuna tartare, calamansi, cilantro dressing, green mango, and chili-tomato glaze.
Casanova’s interpretation of “bulalo,” a warm and comforting beef consommé, includes braised oxtail in cabbage confit and served with sweet corn pudding and bone marrow cream.
“Ginataan” is a seafood entrée with slow-cooked confit emperor fish, pumpkin mousseline, coconut cream, and laing. To give the dish an added flair, Casanova assembled the labuyo caviar and crispy rice cracker to look like pearls and a seashell.
The main course is his version of the Beef Steak Tagalog, which involves pan-roasted Australian beef rump fillet, Adlai rice with malunggay chimichurri, onion textures, and calamansi and soy emulsion.
A deconstructed “halo-halo” makes for the perfect ending, with sweet surprises spread out in a bowl. It is composed of caramelized custard, langka compote, red bean purée, nata de coco, condensed milk pudding, coconut Chantilly, crispy milk foam, and ube granita.
“All the dishes will be prepared and plated on the live cooking stations so guests can see all the action unfold in front of them,” Casanova said.
(The Lik·Hain degustation menu is available on August 15 and 30, 2023, from 7 p.m. to 9 p.m., at P4,000 nett per person. For table reservations and inquiries, email [email protected] or call +632.8256.2020.)