A Luxurious Buffet at Mandarin Oriental, Manila

There are days when I just want to binge (aka eat all I can), and then there are days I just want to eat like a bird (no appetite). Quite frankly, I don’t understand my appetite. But when someone mentions the word “buffet”, I immediately feel that my stomach readies itself– and the glutton in me comes out. So when I heard about this Weekend Luxury Buffet at Paseo Uno at the Mandarin Oriental, Manila, guess who was a happy camper? 🙂

This sumptuous Luxury buffet has just begun last December 4, but I heard that Paseo Uno’s been so booked up since this began. I will tell you why– it’s because Paseo Uno is offering foie gras. Yep, that oh-so-rich-and-fattening-and-terribly-sinful-but-oh-so-irresistibly-good duck liver, served in a “live station,”

 replete with sweet accompaniments like cherry mustard (this is a perfect accompaniment), mustard fruits (I can eat these on their own too haha), mango salsa, onion marmalade (sooo goood), and balsamic vinegar.

 You know you are being served only the best foie gras because it comes from Rougie, the biggest supplier of duck liver to top restaurants and shops in France as well as to 120 countries (super big deal).

Now, I must confess. I love foie gras. If I was not dangling in cholesterol limbo, I’d have helped myself to countless servings of this sought- after delicacy. But I had to stop myself. I figured I’ll start a high fiber diet from today onward just to be able to eat foie gras at Paseo Uno hebdomadally *ok that’s pushing it… let’s make it every other week hahahaha*.

More foie gras (which includes foie gras creme bruleé as styled by none other than renaissance man Claude Tayag of Bale Dutung *he came with his lovely wife, Mary Ann*).

I was lucky to be in great company that night, with fellow bloggers Daphne Oseña Paez, and Cecile Van Straten, as well as Yummy Magazine’s editor- in- chief, and the lovely *and super fun* writers of Business World and The High Life among others 🙂

Now, if you are simply not a fan of foie gras, don’t castigate those who love it *sheepish grin*. Instead, try the other specialties of Paseo Uno which include US Rib eye steak,

whole baked salmon, a plethora of fresh seafood (oysters, lobsters),

Grilled seafood if you’re not into “cold” seafood

a tempura station,

as well as a rotation of other dishes prepared by Mandarin Oriental’s Executive Chef Rene Ottlik. Here are some of my faves:

Salmon Confit

Caramelized Prawns

 

Baked Veal Loin on Mushroom Ragout

 

We had a wonderful treat that night too, with Claude doing an impromptu cookout at the Mandarin’s kitchen, producing this oh-my-Gawd-goooood lechon “tapa”.

 And for dessert, I had to go back for seconds just to get my fill. I am soo loving the Cinnamon Panna Cotta (the best I’ve tried is at Sala *Lavender panna cotta*, and I must admit, this cinnamon panna cotta is Up there too!).

They also have freshly made crepes 😉  Executive Pastry Chef Roberto Molleman definitely made some irresistible confections right there (hard to say no– and I’m telling you this because I’m one of those people without a sweet tooth– I’m really not that easy to convince to have sweets!)

The best thing about this Luxury buffet is its price– it’s priced at just Php 1,627++ per head (foie gras and rib eye alone cost an arm and a leg– so this price is definitely very reasonable!). I can’t wait to go back to Paseo Uno again– hopefully I get to go back to eat with the same company once more 😉

Oh and while you’re there this December, make sure to check out the hotel’s live fir tree. It’s massive!!  (Took a photo of the tree with my bag) And it’s just so beautiful too 🙂 I wish I had seen how they brought this tree into the hotel!

Woops, almost forgot– to reserve at Paseo Uno at the Mandarin Oriental, please call (+632) 750-8888. Happy binge- eating 😉 *hehehe it’s ok to do this every so often. Don’t feel so guilty hahaha*

x