Savor the stars at Solaire

(FROM left) Michelin-star chefs Xu Fan, Christina Bowerman and Goh Fukuyuma.

Solaire Resort and Casino celebrates 11 years of excellence by bringing Michelin-star chefs to the Philippines.

“As we celebrate our anniversary, we continue to deliver culinary sensations like no other. This rare opportunity to savor Michelin star fare in the heart of the Philippines promises to elevate the dining experience to new heights. We would like them to experience a symphony of world-class flavors, by bringing in these three Michelin-star chefs who will artfully craft their menus to spotlight the distinctiveness of their culinary artistry,” Sebastian Kellerhoff, vice president for Culinary at Solaire Resort and Casino, said.

From 13 to 17 March, indulge in gastronomic artistry featuring signature dishes by these culinary masters at Solaire’s Finestra, Yakumi and Red Lantern.

Meet the chefs

By bringing unbridled creativity and passion to every dish, chef Takeshi “Goh” Fukuyama has made a name for himself in Japan as one of the most sought-after master chefs. His restaurant La Maison de la Nature Goh, which he opened in 2016 and became renowned for its imaginative French-Japanese omakase, has been consistently ranked in Asia’s 50 Best Restaurants.

For Solaire’s 11th anniversary celebrations, Goh will be crafting an eight-course dinner featuring a tantalizing array of dishes such as foie gras monaka, white asparagus cream Fukinotou Blancmange, tuna and fermented tomato, sake steamed abalone, shiitake mushroom risotto, white fish wrapped in cabbage with the scent of Ariake seaweed, Kyushu Kuroge Wagyu beef and spicy crab curry. White and red strawberry for dessert ends this delicately crafted menu.

Chef Christina Bowerman began her culinary journey at the Glass Hostaria in Rome in 2006. It led to a Michelin star in 2010. She was the only woman recipient that year.

At Solaire’s Finestra, Bowerman will prepare a six-course dinner featuring vitello tonnato, classic risotto à la meunière, Italian gyoza, marbled beef wagyu ribeye alongside mulberry reduction, celery root terrine, hot garlic and oxtail foam, with popcorn and passion fruit dulce de leche for the finale.

Chef Xu Fan, a maestro of Sichuan cuisine, is the visionary behind the Michelin-starred Xujia Cuisine in Chengdu, China. The restaurant has several accolades under its belt, including China’s top 50 restaurants for six consecutive years and the Black Pearl 1 Diamond restaurant for five years.

At Solaire’s Red Lantern, Chef Xu will curate an eight-course dinner featuring deep-fried angus beef tenderloin, homemade chicken ball served in clear chicken soup, wok fried rock lobster with litchi and sweet chili sauce, steamed star garoupa with sichuan green chili, green peppercorn, premium soy sauce, USDA beef short ribs with Sichuan bean paste, truffles, vegetables, crispy gillardeau oyster served with ginger sauce, dan dan noodles, homemade noodles with minced pork and Sichuan ice jelly with mixed nuts and jelly with brown sugar for dessert.

Certified sake samurai and sake master brewer Akihiro Igarashi and Luis de Santos, the first and only master sommelier of Filipino descent will serve curated drinks to cap off the celebration.

Visit Email [email protected] to book a table.