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Starting the year right… at Park Inn

Park Inn by Radisson North Edsa is one of the new properties of SM Hotels and Conventions Corporation, and features 238 contemporary, well-designed guestrooms catering to business travelers, staycation families, and long-staying guests.  

It has a range of modern facilities, including three dining options, two outdoor swimming pools, a 24-hour fitness center, and flexible function rooms that can cater to groups of all sizes.  

Its main advantage over its nearby competitors is its being directly connected to the SM City North Edsa, the biggest shopping complex in the area. 

WHAT’S COOKIN’? Park Inn by Radisson North Edsa has successfully completed the Disinfection Monitored and Cleaning Checked mark by inspection and certification company SGS.
The hotel has successfully completed the Disinfection Monitored and Cleaning Checked mark by SGS, the world’s leading inspection, verification, testing, and certification company. This confirms that the property has met the highest cleanliness, disinfection, and safety measures based on an independent, comprehensive testing by SGS. It further ensures that the hotel has implemented all the health protocols as outlined in the comprehensive and very detailed Radisson Hotels Safety Protocol.

The Radisson Hotel Group has more than 1,400 hotels in operation and under development, in 120 countries, which make it one of the world’s largest hotel groups. The hotels in this global chain take pride in being 100 percent carbon neutral.

A few weeks ago, I heard that the hotel has joined the “all-you-can-eat-Korean-barbecue” craze that has, of late, rocked foodies and hungry citizens of the metro. I have seen how my friends and other acquaintances patiently stand in kilometric queues just to have their share of this culinary phenomenon. So, when I got all the details of their new dining promo, I was curious to find out what made their menu better than those offered in the many Korean restaurants around town.

 The array of condiments and sauces, to further enhance the flavor of the meal.
Coming from my residence in Manila, it took me almost two hours to navigate the Christmas traffic all the way to the far side of town, North Edsa, just to have my fill of Korean barbecue for lunch. Good thing Meegee Yap, the hotel’s director of sales and marketing, was nice enough to have reserved a table for me, so I didn’t have to stand in line together with dozens of others queuing up outside the restaurant.

Served on my table at the hotel’s CASA Restaurant, were sizable portions of marinated and cooked pork, chicken, and beef, together with more-than-a-dozen condiments and sauces to further enhance the taste of the meat. But, as far as I’m concerned, I didn’t need any of those to further heighten the flavor of what I already enjoyed eating as is. In fact, I told Nils Rothbarth, the hotel’s amiable general manager who sat with us at the table, that the meat must have been marinated by angels because they tasted heavenly, every single morsel of it!   

So, there I was, just like the other diners in the resto, enjoying my several rounds of the delectable meat spread, good source of protein and vitamin B complex, which are much needed by “mature” individuals like me. I could have gone on and on and on, which is the sought-after benefit of a Korean barbecue meal, but prudence dictated…that I leave room for dessert. To me, it is always the most important part of my meal! 

Dining guests may have a choice of pork, chicken, or beef, or have all three, like what I did.
Good thing I did because their Korean ice cream is just as heavenly! I had a choice of Taro, Mango, and Banana. I opted for the last two and found them to be the felicitous conclusion to a hearty culinary experience.  

The sumptuous repast and my enjoyable repartee with Nils and Meegee certainly made the circuitous expedition from my residence well worth it.  

What puts Park Inn’s Korean Barbecue Promo ahead of similar offerings from the many other Korean restaurants around town? The meat’s quality and the marinade they use spell the big difference. Also, the prompt and efficient service made me feel that I was the only customer, even if the restaurant was full, based on the Inter-Agency Task Force standards and protocols.  The frozen delights that capped the hearty meal made me crave for them all over again, long after I’ve gone home! 

The hotel’s low-key executive chef Neil Ledesma, in my book, is a culinary wizard with his delectable marinade.
I also noticed something uniquely peculiar about the restaurant. 

It has a nook called Dash, by the entrance. It offers a variety of savory treats and sweets wrapped in environmentally friendly packaging, and drinks. This ingenious facility is perfect for hotel guests arriving late from a long meeting, or those waking up early to catch a flight, or those who just go for something very light and don’t want to spend time being seated in the restaurant. Even if the main restaurant operates only from 6:00 a.m. to 10:30 p.m. daily, this nice little corner is open 24 hours. I have to say that the hotel deserves plaudits for coming up with this clever offering.

 Nils Rothbarth, myself, and Meegee Yap stand in front of Dash, the hotel’s clever offering for guests on the go.
It was a well-spent lunchtime odyssey for me…and I definitely recommend it! Park Inn’s Korean Barbecue is certainly a good way to start the New Year! HAPPY NEW YEAR, everyone!

YOUR WEEKEND CHUCKLE:

When a wife says to her inquiring husband “Nothing,” she really means “it’s something” and he needs to be very worried!

For feedback, I’m at [email protected]

Topics: Nils Rothbarth , Meegee Yap , Dash , Park Inn’s Korean Barbecue , New Year , Neil Ledesma
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