While I was inside, I felt like it was already 8 in the evening because of the set-up and ambiance inside. Just look at the tables that lightened up the area. Seeing those tables set-up sizzled my appetite. I was so animated to have my plate on those cool lighted tables.
I can imagine myself having cocktails with my friends in that area.
Ooh chandeliers, I just really love how classy they are.
 |
| The bar |
While waiting for the main event to start, I was given a glass of Mango-Lychee juice. As I took a sip, what I tasted was pure mango juice. Then after a few seconds, I realized that the lychee was an aftertaste effect.
The Fever Luxe Lounge and Eventscape people gave us a warm welcome. 🙂 They briefed us on what will be served on our table. At the same time, they also gave a short background about the man behind all the dishes that would be served to us, Chef Jose Luis Gonzales.
Appetizers: 3-in-1 plate! The one in the middle is the Caramelized Foie with Mango. Foie is a famous French delicacy made of goose or duck’s liver. Not a fan of liver at all. Although as I tried it with mango, I couldn’t resist taking another bite. Kind of disappointing because I really wanted more of it. Hehe.
Lemon Yogurt Ravioli with Basil – Unbelievable appetizer, literally speaking! Once you put everything in your mouth, you’ll be shocked with a PLOK. Got the term from Miss Patch, one of the bloggers that night. The lemon yogurt blasted inside my mouth! Haha! FUN FOOD! This dish made everyone giggle and shared laughters together.
Mary Jill just had a little lamb, little lamb, little lamb. This Lamb Tenderloin with confit potato, crispy pineapple and lamb Jus was our main course. It was juicy-licious! Easy to chew as it was cooked perfectly. For guys who can’t live without rice, I suggest you try the lamb alone without rice to taste the richness of its flavor. Combined with the crunchy pineapple, I think Chef Jose deserves a high-five! Haha!
Pumpkin Cream with Beer Ice Cream (Php 350) – It was like eating soup, since it was served on a soup bowl. Better than expected. When they told us that the next dessert was pumpkin cream, I didn’t know what to expect. Weirded out by the fact that it was pumpkin. So I tried for the sake of trying. After the first taste test, well well well, I loved it! Chef Jose is really consistent in surprising us with his ecstatic dishes. Even though I was full, I really tried to finish it up. That was how delightful I was with this dessert.
The Surprise Dessert – Strawberry and Basil Sherbet with Caramelized Pineapples – brought out the amusement even more. The energy level from 80% moved forward to 110% when the milk was poured over that created bubbles to this dessert. The bubbles was moving non-stop and it was such a beautiful creation! All I could say at that time was “WWOOOOWWW!”. Nakakaloka on how creative Chef Jose is.
(Photo by David Guison) Meet the master behind all those fantastic meals, Chef Jose Luis Gonzales.
With my gorgeous dining-mates. 🙂
 |
| With Lissa Kahayon |
Couple-couple time. haha kidding! 🙂 Nicole and David (top), Artu and Patch (bottom).
After eating, it was photo-shoot time. Haha! It was nice meeting you, Nicole Andersson.
Boom! Love the pose of Nyko. Very natural!
Leave a Reply