WHEN it comes to special occasions such as Christmas and New Year, there’s nothing like having a special ham like The Plaza Premium Baked Ham on the Noche Buena table. Cut into thin or thick slices, just the way you like it, this special ham can be eaten as is, with a selection of sauces—Premium Glaze, Gutsy Garlic, Wasabi Mayo, Sweet Mustard and Horseradish—made into a sumptuous 10-inch Ham Submarine Sandwich, or simply sandwiched between hot, freshly baked homemade pandesal. It’s a lightly wood-smoked baked ham cured with a choice of herbs and spices based on a secret family recipe, and each slice is a gourmet delight to look forward to.
After all, The Plaza Premium Baked Ham has been the product of 50 years of experience in the restaurant and catering business. Founded by industry pillars Joe and Meldy Reyes in 1965, The Plaza used to be one of Manila’s most famous dining establishments of the era, where the who’s who in government and high society celebrate important milestones in their lives. Foreign dignitaries who have dined at The Plaza included His Holiness Pope Paul VI and U.S. President George Bush. The Plaza later on turned into a catering business, which it still is now, and, in 2005, went into the retail business by opening The Plaza Premium Baked Ham kiosks, first at SM Megamall and then at Rustan’s Makati, Petron Square Dasmariñas Makati, Power Plant Mall at Rockwell Center, and Petron La Vista along Katipunan. Other concept stores, Go Gourmet by The Plaza (which offers convenience gourmet items and other premium products such as Boiled Corned Beef and other prepared, ready-to-cook or ready-to-eat items for takeout) and Chick-A-Go by The Plaza (specializing in gourmet chicken meals and chicken snacks), have also opened.
At the helm of The Plaza now is the mother-and-daughter team of Millie and Karla Reyes, with Millie as president and CEO and Karla as business development manager. They recently celebrated the 50th anniversary of The Plaza by treating its friends, colleagues and clients to a full spread of The Plaza’s premium food items. Mother-and-daughter also invited print and digital media friends to an intimate dinner at the Reyeses’ residence in Mandaluyong City.
Laid out on the buffet spread were The Plaza’s specialties, which are also available for takeouts and catering services. Star of the buffet spread was, of course, The Plaza Premium Baked Ham, which guests got to enjoy as carvings, as submarine sandwiches or as fillings for pandesal. Other carvings included Roast Angus Corned Beef and The Plaza’s boiled and deep-fried Crispy Pata, plus a pasta station that offered Angel’s Hair Pasta in either Garlic Chorizo or Seafood Pomodoro sauce, the exquisite Smoked Prime Tanguingue (fresh whole tanguingue, cured in secret spices and lightly salted, and served with dill mustard sauce) and the Chicken a la Kiev that The Plaza is known for.
For desserts, The Plaza laid out its best-sellers, including Salted Caramel Cheesecake, Decadent Chocolate Cake, the festive Croquembouche that’s perfect for the holidays, and a whole lot more.
This 50th anniversary spread showcased the best that The Plaza has to offer, as it caters to all kinds of parties, big or small, casual or formal, whether for cocktails, sit-down dinners or buffet affairs. Other specialty items include Whole Roast Turkey, Shrimp Cocktail, Alaskan King Crab Claws and Legs with Tangy Sauce, and an assortment of cheeses.
For inquiries or orders, call The Plaza at telephone numbers 729-0001 to 03.
