Push Admin

Article (news)

medley 08212024

JC Cailles Lo

<div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229117431medley-08212024.jpg" style="width:950px" class="fr-fic fr-dib" alt="Photos by JC Cailles Lo "/><span class="fr-inner" style="text-align:left"><em>Photos by </em><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>JC Cailles Lo</em></span><em> </em></span></span></span></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">I<span>t’s hard to admit that I am aging and just earnestly hoping my body is doing it gracefully. Unlike my younger years when I could eat at least five full mountainous plates in a hotel buffet, it is no longer the case. This new era has come when I need to be more selective with food choices, choosing quality over quantity, but still not sacrificing the value of what I’ve paid for. I am also in that phase where I absolutely love exploring tasting and </span>set<span> menus, highly influenced by the mouthwatering posts shared by dear members of the Fine Dining Club Philippines Facebook group.</span></p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">After being out of the buffet scene for a long time, I decided to give it another go. My choice was Okada’s Medley restaurant where they serve lobsters on Fridays and weekends. I also learned about their new cheese room launched last November 2023 and wanted to see the selections.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">This time, I had a different game plan. I won’t have a plate full of salmon sashimi and maki per usual, or heaps of fried rice and dim sum. Would it still be possible to have an elevated buffet experience at present? In this day and age, can buffets still have a luxurious offering for diners? My personal challenge is to recreate a date-worthy set menu based on what is available on the buffet spread with no special requests or handling.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229170371medley-1.jpg" style="width:950px" class="fr-fic fr-dib" alt="Amuse-bouche. JC Cailles Lo"/><span class="fr-inner" style="text-align:left"><em>A</em><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>muse-bouche. JC Cailles Lo</em></span></span></span></span></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">I started with amuse-bouche, also known as bite-sized appetizers. This is usually served at the beginning of a multi-course menu and showcases the signature cooking style of the chef. I scanned through the bountiful spread of Medley restaurant and found ready-made appetizers on display. I had a trio of Seared Tuna, Turkey Cream Cheese Roulade, and Chicken Galantine.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">I then went to the bread station and carefully selected what to include in my bread course. I had a dinner bun, a sourdough slice, and country bread paired with butter, salmon, and artichoke mousse.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229475541medley-2.jpg" style="width:950px" class="fr-fic fr-dib" alt="First savory course. JC Cailles Lo"/><span class="fr-inner" style="text-align:left">First savory course<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>JC Cailles Lo</em></span><em> </em></span></span></span></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">For my first savory course, I went to the salad station and assembled some greens, sliced pomelos, cooked shrimp, garlic confit, and beetroot slices. Presenting: My Thai Shrimp Pomelo dish.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229452720medley-3.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Second savory course. JC Cailles Lo"/><span class="fr-inner" style="text-align:left"> Second savory course<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>JC Cailles Lo</em></span><em> </em></span></span></span></div><div><br/></div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">For the second course, I was inspired by the super fresh lobsters I saw on the cold station and asked them to steam it lightly. I went to the pasta station and asked the chef to cook Aglio Olio Spaghetti for me. Back on my table, I quickly sliced the lobster meat into pieces and topped it on my pasta. There we have it, a very simple Lobster Pasta loosely inspired by the masterpiece of the Michelin star restaurant Joel Robuchon. This was divine and I was tempted to have a second serving.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">Time for a palate cleanser. In multi-course menus, this is typically served before the mains with the intent to neutralize one’s taste buds. Think of it as preparing our senses for the highlight dish so we can fully appreciate it. I went to the dessert station, picked one of the fruits on a stick, and poured a raspberry vinaigrette on it. I think I did justice with this one.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229430140medley-4.jpg" style="width:950px" class="fr-fic fr-dib" alt="Main course. JC Cailles Lo"/><span class="fr-inner" style="text-align:left">Main course<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">.<em> JC Cailles Lo</em></span><em> </em></span></span></span></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">For my much-awaited main course, I went to the cold station to have some shrimp steamed for me and went to the carving station to get a generous piece of steak. I passed by the pickled vegetable section and got some asparagus. I also saw a ready-made herbed creamy sauce and put some on the sauce plate. On my dining table, I peeled the shrimp, topped it on my medium steak, put some veggies on the side, poured the sauce, and voila! I did my own Surf and Turf. I also paired this with a glass of Cabernet Sauvignon to elevate my dinner. Wines are included on this buffet so might as well have it in moderation.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229408761medley-5.jpg" style="width:950px" class="fr-fic fr-dib" alt=" Dessert cheese course. JC Cailles Lo"/><span class="fr-inner" style="text-align:left"> Dessert cheese course<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">.<em> JC Cailles Lo</em></span><em> </em></span></span></span></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">A French set menu normally has an option to add a cheese course as one of the desserts. I was impressed by Medley’s cheese room which boasts of at least 50 different international cheeses, charcuteries, dried and fresh fruits, and a lot of condiments. I thoroughly enjoyed the process of choosing and made sure I would have a combination of soft and hard cheeses.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229373581medley-6.jpg" style="width:950px" class="fr-fic fr-dib" alt="Dessert course. JC Cailles Lo"/><span class="fr-inner" style="text-align:left">Dessert course<span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none">. <em>JC Cailles Lo</em></span><em> </em></span></span></span></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">For my second dessert, I opted for a ready-made creation and it was called the Dark Chocolate Crunch. A smooth chocolate mousse as the base, topped with chocolate crumble, cream, and chocolate shard. This was good.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1724229348139medley-7.jpg" style="width:950px" class="fr-fic fr-dib" alt="Petit fours. JC Cailles Lo"/><span class="fr-inner" style="text-align:left"><em></em>Petit fours<span id="isPasted">.<em> JC Cailles Lo</em></span><em> </em></span></span></span></div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">And last, the petit fours or also called mignardises. The literal translation of this is &quot;a small oven&quot; and usually meant to pair with coffee or tea to end the meal. I picked colorful mini-desserts for my finale composed of a small ube cake, a chocolate tart, and a fruit mousse cake.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">With a regular price of P3,788 nett, plus several discount opportunities for some credit card holders and hotel guests, the meal that I had was fantastic. I realized that in most cases, it might only need a little creativity and resourcefulness to achieve a high-quality and elevated dining experience. Will it beat a 3-Michelin Star restaurant experience? Probably not. But I am confident that what I created can match some 5-star hotel sit-down banquet or a luxury cruise ship restaurant.  At the end of the day, it’s all about managing one&#x27;s expectations and making the best of what we have.</p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"> </div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">The buffet restaurants can also play a huge role when it comes to innovation. Why not create more impressive dishes cooked or prepared à la minute for diners? What about offering Thai-style crab fried rice just by topping generous chunks of readily available crab meat from the chilled section on the standard fried rice? Or if the buffet restaurant has foie gras, why not have an option to add it to the adobo? Or better yet, just simply share to diners the list of exciting possibilities that they can do from the spread. </p><div style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)"><br/></div><p style="margin:0cm;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255)">Here&#x27;s to making our dining experiences much more satisfying than what it used to be.</p><div><br/></div><div><br/></div>

<p>Would it still be possible to have an elevated buffet experience at present? In this day and age, can buffets still have a luxurious offering for diners?</p>

Would it still be possible to have an elevated buffet experience at present? In this day and age, can buffets still have a luxurious offering for diners?

Hotel buffet hack: How to elevate an all-you-can-eat experience

News

Entertainment

Lifestyle

Sports

Metro.Style

More

Traffic

Manila

Horoscope

Lifestyle

Hotel buffet hack: How to elevate an all-you-can-eat experience

JC Cailles Lo

Published Aug 21, 2024 04:38 PM PHT

Read More:

buffet

Okada Manila

Medley Restaurant

ABS-CBN is the leading media and entertainment company in the Philippines, offering quality content across TV, radio, digital, and film. Committed to public service and promoting Filipino values, ABS-CBN continues to inspire and connect audiences worldwide.

Corporate

Investors

Governance

International Distribution

Corporate

Governance

Investors

International Distribution

NPC Seal of Registration

Privacy Policy

AI Policy

Terms of Service

Advertise with Us

© 2025 ABS-CBN Corporation. All Rights Reserved.

NPC Seal of Registration

Privacy Policy

Terms of Service

AI Policy

Advertise with Us

© 2025 ABS-CBN Corporation. All Rights Reserved.

NPC Seal of Registration

Privacy Policy

Terms of Service

AI Policy

Advertise with Us

© 2025 ABS-CBN Corporation. All Rights Reserved.