THE seven-storey Hotel Rembrandt is named after Dutch master artist Rembrandt Harmenszon van Rijn, who took 17th century European art to heights never known before his time. Bearing the name of the world-renowned artist, therefore, the boutique hotel with 71 exquisitely designed guest rooms cannot be less than excellent when it comes to its facilities, services and offerings. So, it constantly evolves and even its menu changes and new items are introduced on a regular basis.
Just recently, Hotel Rembrandt made a significant menu change for The Lobby, which has been serving international dishes since the hotel was established in 1995. To usher in the Christmas season, the hotel has unveiled the latest addition to its menu, 22 delectable new dishes created by Dubai-based Chef Marie Jo Camarista, who serves as consultant chef for ArtStream Hospitality Management Group Inc. (AHMGI), whose roster of hotels include Hotel Rembrandt.
Chef MJ took the freshest ingredients and spices available in the market, played with these in the kitchen, and came up with unique and exciting takes on classic international dishes as well as new creations that are sure to delight the palate with their flavor combinations.
The 22 new dishes were launched via a formal and elegant food tasting event held at the Grand Ballroom. Hosted by Donny Elvina, director for business development, and Carla Louise Rabanzo, marketing manager, both of AHMGI, with the executive vice president Arianna Singson welcoming everyone, the launch saw the 22 new dishes displayed prominently on presentation tables, while smaller degustation portions were plated and served, sit-down style, to all guests.
The food tasting began with hors d’oeuvres of Artichoke & Funghi Pizza (layers of mushrooms and artichokes on a crispy pizza dough), Prosciutto & Arugula Pizza (perfect combination of thin Prosciutto ham slices and nutty arugula leaves on crispy pizza dough), and Calamari (fresh squid coated with spices and fried until golden brown, and served with homemade lemony tartare sauce and spiced vinegar).
Immediately following this was the line-up of starters, such as Salmon Ceviche (fresh salmon marinated in a refreshing mix of citrus, coconut milk and dill), Tuna Tartare (flavorful layers of tuna marinated in extra virgin olive oil and citrus fruits, red and yellow cherry tomatoes, and given a fresh orange dressing), Shrimp Scampi (fresh shrimps in a delightful mix of fragrant herbs, silky buttr, sauce and indulgent crab fat), Shrimp Cocktail (fresh shrimps gently poached in white wine, lemon and parsley, served with three kinds of sauces–tangy radish, fruity mango and zesty cheese), and Artichoke & Sun-dried Tomato (artichoke heart with sun-dried tomatoes, with truffles and cheese).
The Shrimp Scampi is to be found again later in a delectable pasta dish simply called Shrimp Scampi Linguine (fresh linguine pasta and succulent shrimps in a rich, buttery white wine and lemon garlic sauce, flecked with fresh parsley and basil), which was among the mains presented by Chef MJ. Admitting to being partial to seafood, she unveiled a number of other seafood main dishes, such as Seafood Pasta (squid ink linguine with fresh clams, squid, mussels and salmon tossed with a seafood sauce, and finished with cherry tomato confit), Fish & Chips (moist and tender fish fillets wrapped in a light and crispy beer batter, served with malt vinegar and tangy tartare sauce), Pan-seared Tuna with Balsamic Glaze (pan-seared tuna steak in an intensely flavored balsamic glaze), and Shrimp Thermidor (sweet and succulent shrimps in a luxuriously creamy bechamel mash, topped with bread crumbs and Parmesan cheese).
The Shrimp Thermidor was totally unrecognizable from the regular Shrimp Thermidor as we know it—butterflied, with skin on shrimps, head and tail segment intact, stuffed with butter, garlic and cheese and baked or gratinated. Chef MJ’s version had the shrimps in a ramekin with fillings and toppings before being gratinated.
Then there’s the Spaghetti Meatballs (big and juicy meatballs simmered in classic red sauce, served with shaved Parmigiano Reggiano, and toasted focaccia bread) for meat lovers and Stuffed Roasted Chicken (roast chicken thigh stuffed with mushrooms, herbs and pork sausage in an almond wine reduction) as a white meat alternative.
Chef MJ also had Spinach & Ricotta Ravioli (ravioli pasta filled with creamy spinach and ricotta cheese in a tangy tomato sauce), Burger Sliders (perfectly seasoned beef patties on freshly baked dinner rolls with cheesy mushroom sauce and sunny side up egg, served with chunky tomato marmalade and red onion marmalade), and Grilled Chicken Baguette (juicy chicken thigh fillet seasoned and grilled to perfection, served with basil pesto and chimichurri sauce).
For salads, there’s Nicoise Salad (with perfectly seared tuna, olives, anchovy fillets and feta cheese, paired with fresh lettuce and French beans, topped with soft poached egg), as well as the Shrimp & Watermelon Salad (juicy shrimps, fresh watermelon, nuts and fresh herbs tossed in a blend of fruity and spicy dressing). Chef MJ also included cheeses into her new menu, which are meant for diners who simply love cheese. The choices are Spicy Mozzarella Sticks (crispy and crunchy on the outside, creamy and melting on the inside, served with mint yoghurt sauce and marinara sauce), Grilled Cheese Sandwich (a mix of cheeses between buttery, crusty bread slices, served with tomato soup and a short of chilled tomato gazpacho), and Cheese Platter highlighting goat cheese.
If the food tasting session, which lasted for hours, is to be the gauge of how delectable (and visually appealing!) the menu items are, there is no doubt that Hotel Rembrandt’s The Lobby will surely pack in diners who love good food. Chef MJ brings diners on a gastronomic journey around the world with the new menu that is being introduced.
And, oh, the food tasting ended with a Singleton Single Malt Mentoring Session with Diageo Philippines’ reserve brand ambassador Ryan Asiddao, who had everyone taste 12-, 15- and 18-year-old single malt or whisky. What a way to end an indulgent food tasting event!
(Hotel Rembrandt is located at 26 Tomas Morato Ext., Quezon City; with telephone numbers 373-3333.)
