Imagine this: pakwan kinilaw made from watermelon rind and mushroom ends with rice crispies, ginger and camote chips.
The delectable dish is a glimpse into the minds of two formidable chefs — Westin Manila’s Rej Casanova and Burrow Cafe’s Dan Puga.
“It tastes just like snapper,” said Chef Dan, who collaborated with the hotel to kick off its Green Mondays offering — extended until the first half of December amid the warm response of patrons to the innovative dishes offered at Westin’s signature buffet restaurant, Seasonal Tastes.
“We strive to achieve zero waste menus, and we hope patrons can taste this philosophy,” he said.
Chef Rej added: “Green Mondays will feature dishes made by our guest chef or those created in collaboration with a homegrown brand. This is our way of bringing the community together to showcase culinary innovation and support local and fellow industry players.”
The featured dishes will be part of the buffet’s One Dish Wonders section, served à la minute on tasting plates.
“Guests can choose from the lineup, and our chefs will cook them fresh—in moderate servings to enhance your dining experience,” Chef Rej said.
The dishes include smoked mackerel ceviche with laing purée and cilantro relish, a nod to Chef Dan’s mother who loved to cook the classic Bicolano dish.
There’s the no meat tacos that used refried beans with cilantro, tomato salsa, and cashew sour cream; the truffle mushroom adlai risotto and seafood risotto with fresh water prawns, squid, salmon and tomato essence; and the wine braised beef brisket with squash puree and vegetable mélange.
For dessert, the black suman with mango, cashew and vanilla ice cream must not be missed.
“Green Mondays is one of the ways we support Marriott International’s Serve 360 sustainability program and reduce excess food production,” Chef Rej said.
