Nelson Morales

Makati eats: Jasmine welcomes Year of the Horse with 'Great Fortune 88' menu

Article (news)

Jeeves De Veyra

<p>New World Makati gallops into the Year of the Fire Horse with a curated menu by Executive Chinese Chef Chee Kin Ng at Jasmine.</p><p>Ng, who also goes by his nickname &quot;Brandon&quot;, officially came on board late last year. The chef is known for infusing his culinary creations with local ingredients and flavors, using techniques acquired through 25 years of cooking across hotel chains and casinos across Australia and Oceania.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771225177617Chef Chee Kin Ng.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span></div><p>Jasmine, widely known for its curated all-you-can-eat dim sum lunch, has a number of special offers for the Lunar New Year, including additions to the a la carte menu. </p><p>Ng has also prepared a special Great Fortune 88 set featuring dishes specially crafted to bring luck and abundance.</p><p>As with New Year feasts, the tradition is to start with the Yee Sang toss. The higher the ingredients are tossed, the messier the table gets. And the messier the table, the luckier everyone around the table is this year. Fresh salmon and Jasmine&#x27;s in-house plum sauce makes this Rainbow Yee Sang taste as good as it is colorful.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122454560201 - Yee Sang.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>The special BBQ platter featuring roast honey pork and crispy pork belly is a hearty start to the set.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122457985402 - bbq pLATTER.jpg" style="width:960px;display:block" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>This pumpkin soup stewed 16 hours in dried scallop is filled with seafood, giving it rich umami flavors.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122465839603 - pumpkin soup.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>This set is predominantly seafood-forward. Chef Brandon leads with this steamed garoupa in ginger scallion and superior soy sauce.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122470751704 - steamed garoupa_.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>Instead of pork, this sweet and sour dish has plump juicy prawns with peppers and pineapples.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122474239806 - sweet and sour shrimp.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>Big juicy scallops are the centerpiece of this dish with chicken, shimeji mushroom, and celery.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122483201505 - SCALLOPS.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>This decadent dish is made with abalone and sea moss, and topped with a healthy portion of braised dried oysters.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122486265507 - abalone, oyster and bokchoy 2.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>The stewed pork belly is gelatinously tender and went really well with Chef Brandon’s version of laing made with taro leaves.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17712249002962 - Pork Belly with laing 3.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span>Fried rice is usually an afterthought, but Chef Brandon’s version is rich with roast pork, fermented meat, and vegetables. It is a tasty highlight where a serving could pass for a meal in itself.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122493245509 - fried EICE WITH CHORIZO.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span></div><p>The set finishes off with an all-white dessert, a mochi-like rice ball in warm almond cream.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/177122499813510 - dessert.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves de Veyra</span></span></span>Jasmine has boxed brown sugar tikoy to bring home and to order. But do try the Rose and Green Tea flavors, too. Besides that, they also have western goodies like this intricately decorated chocolate cake.</div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1771224975356cake and tikoy 2.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Jeeves De Veyra</span></span></span></div><p>The Great Fortune 88 set menu is available until February 17 while the nian bao and cakes are available for the whole of February. For more information, pricing, and reservations, contact +632 8811-688 local 3679 or Viber +63 917 888-4194.</p>

<p>New World Makati gallops into the Year of the Fire Horse with a curated menu by Executive Chinese Chef Chee Kin Ng at Jasmine.</p>

New World Makati gallops into the Year of the Fire Horse with a curated menu by Executive Chinese Chef Chee Kin Ng at Jasmine.