Waterside at Solaire: a dining experience that oozes with class

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.

Solaire's Fresh: a delectable buffet experience

Solaire Resort and Casino boasts of one of the top buffet restaurants in Manila. Its intercontinental selection and exquisite main course choices boast of imported and high quality ingredients. Hence, my excitement was at its peak when I tried out a good number of these delectable dishes.

For starters, the buffet venue was an elegant and fashionable locale with a variety of glass fixtures, ambient lighting, and spacious tables. Furthermore, the excellent dining space was adorned with a sound system that plays in-house hotel music from a pianist. They also have tens of attendants to assist guests with drinks, food, and other small requests. Given these examples, I was pretty sure that the 5-star experience was with our brief stay.

The buffet selection had a variety of drinks to begin with. The juices were composed of the mixed fruit drink, the elder iced tea, and the mocktail. I liked the mix fruit drink the most due to the sweet fruity taste. The wine selection, on the other hand, was a much more extensive set, with 5 bottles on display. These ranged from Argentenian to Portuguese to Italian selections. I had quite a number of glasses from the excellent selection. They also had champagne and sparkling water to top it off. I also appreciated the fine taste of their champagne. Hard drinkers also had a bucket of Smirnoff mule waiting for them.

Drinks aside, I went to the Chinese selection table to explore what they had to offer. I was satisfied at the presence of Roast Duck and Macau style pork belly. The duck, even if it was full of bones, had that signature fatty taste. The hoisin sauce only enhanced the already flavorful taste. The pork belly, on the other hand, was excellent with ginger sauce. It was very crispy even when cold.

The hot pot selection was pretty limited, but the myriads of mixes that one can do with these ingredients are appetizing. I tried mine with an all meat ensemble: asado, pork belly, spices, garlic, leeks, and squid balls. What came out was a delightful mix of spices and meaty flavors.

Not ending there, I tried their sumptuous selection of meat carvings. I had samples of the Crispy Lechon, the Sirloin, the roast chicken, and the Baked Ribs. The Lechon had a very crunchy skin which was sinful yet delightful. The meat itself was brimming with fat. Hence, I truly liked the composition of the Lechon. The Sirloin was served medium rare with a reddish meat to boot. It blended well with the peppercorn sauce and the mushroom sauce on the side. The Baked Ribs had meat which was easy to pull out from the bones. The barbecue marinade only served to enhance the exquisite quality of the ribs. The Roast chicken was good with the gravy sauce.

The coup de grace of the night was the unlimited lobster. This was Fresh's crowning glory. The price of Php 2300 for the buffet was very much deserved due to this fact. All night long, some of the freshest imported lobsters were in the buffet tray or served directly to our tables. The lobsters were boiled and served with vinegar. They also had different servings for the lobster such as a pasta version, where freshly cooked ones were served atop pasta with tomato sauce. I was able to finish a good number of the lobster tails without difficulty due to the great presentation and taste.

I then sampled their dessert selection. I enjoyed the Solaire signature cake which was a delightful mousse cake overloaded with chocolate. It was cut into generous slices wherein a diner can have his fill of the taste and texture of the wonderful concoction. I also sampled their crema de fruita, almond tart, and black forest cake. The crema was a small yet flavorful array of creme and mixed fruits. The almond tart was a meticulously baked tart with an almond overload. The cake, while quite plain, was a mix of chocolate and vanilla flavors. An ice cream bar was also present, yet I figured that the taste was quite plain.

In sum however, I found Fresh to be a delightful experience due to the sumptuousness of most of their food. I also loved the ambient interiors and the accomodating staff. Fresh is located at Solaire Hotel, Pasay City.