Waterside at Solaire in Pasay City is an exemplary dining experience I have recently tried. The blend of elegance, sophistication, and class in the furniture and ambience was very evident. Moreover, the food never failed to meet my expectations of this posh, upscale place. The name came from the resto's proximity to the pool side.
The decor and interiors had the best of post-modern and art deco motifs, as well as a dim-lit dining area coupled with a vibrant bar. The food was a carefully selected sampling of Latin American Dishes configured to attract the Asian palate.
One of their private dining rooms had a rich display of red. It had a view of the other parts of the hotel; plus it had its own blinds for intimate events as well,
One of their lighting set pieces was an industrial art-deco placement that resembled a saxophone.
The bar had a huge lamp-like centerpiece which accentuated their extensive alcohol collection.
Even their dining space had an elegant introduction for their fine guests.
We were then greeted with their invitation to Sangria. Of course, their delectable drink was something we tried for the night. It was a perfect accompaniment for the dishes.
Their sourdough bread was complementary for guests.
The mixed fruits came first before the Sangria drink. The melange of apples and oranges gave so much flavor to the drink itself.
The sweet, tangy Sangria was then poured for a vibrant and pleasant-tasting experience. The rich purple color was a testament to the drink's splendor.
The kitchen had its own Iberico ham carving.
The place had its own open kitchen for the diners to see. There was a bright display of metal countertops, premium utensils, and aromatic smells.
The head chef personally supervised the kitchen operations and paid attention to every single detail of the food.
This was the Baby Squid (Left) at Php 220 and the Croquettes (Right) at Php 180. While a bit small in the servings, every bite of these guaranteed me intense flavors. The Squid was juicy and a bit salty at the same time. It came doused in a sweet barbecue-like sauce which balanced out the saltines. The Croquettes had a mushy texture and fully-packed interior. Its core had a cheesy and creamy filling.
Anticuchos at Php 280 was a couple of sticks of grilled chicken cooked to perfection and topped with potato strings. It had dripping avocado based and bechamel sauces accompanying it. I must say that the meat was tender and quite sweet.
Mahi Mahi Ceviche at Php 200 was a freshly prepared raw fish dish. The Mahi mahi was shredded into thin strips for easier bites. It also had a slightly acrid taste thanks to the vinegar and onions.
Lapu Lapu Ceviche at Php 280 was the counterpart to the Mahi Mahi. This one was more exquisite due to its subdued taste yet excellent texture. Every bite had a really soft feel.
The Paella Negra was for Php 1450 a platter good for sharing. It had an excellent serving of special paella with squid ink and seafood toppings. The dominant taste of the dish was quite salty.
The Paella Valenciana at Php 1750 was their flagship rich dish. It had a generous helping of Grilled chicken, prawns, and vegetables which made it a delectable dish.
The Tomahawk Steak at Php 6800 was their heftiest serving of meat in house. The steak was grilled to charred perfection. Every bite was a sampling of meaty magnificence. The marbled texture plus the rugged, meaty taste was enough to bring me to my own version of foodie heaven. It paired well with the Sangria due to the mix of meaty and sweet flavors.
For dessert, we had their special Baked Alaska (Php 190), which was comprised of a ball-like substance filled with strawberries, alcohol, and cream. The fiery glow was caused by pouring alcohol on the cream. What a way to end the night!
Last but not the least, the tres leches cake had meticulously crafted layers of chiffon, cream, and cheese. The layers had a jelly-like complexion which both sophisticated and intricate at the same time.
Waterside is located at Solare 1/F.
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