“Experience Italy without actually flying you to Italy” – the phrase I heard from Executive Chef Warren Brown of Conrad Manila that I cannot forget. It is La Dolce Vita, an Italian Night that is part of the Chef Signature Series by Brasserie on 3 every Monday.
I was awestruck when I finally saw in person the Conrad Hotel’s iconic facade against the starry sky of Manila. The Sail-Like Grand Architectural Style stands aloft right at the corner of the reclaimed land. I could not hide my excitement as I brushed through the busy thoroughfares of the entertainment complex. Since it was my first time in Conrad Manila, I made it a point to absorb and digest its grand interiors, instead of using the hotel lift, I chose escalators to buy more time. Soon, I was at their Reception Hall with their stunningly blue-lighted White Christmas Tree. Moving your vision to the left, you would see the hall leading to Brasserie on 3.
BRASSERIE ON 3 RESTAURANT FEATURES
The Entrance of the restaurant itself features a spacious reception hall with a unique geometric designed wall facade. On the day of my visit, I noticed the installed Pinoy-style Coconut Cart which I found welcoming and inviting.
The Dining Hall features a high ceiling that has multiple sections where you can choose near the glass wall where you can enjoy the sweeping views of Manila Bay, or at a semi-private area separate by a geometric Madras-style crisscross steel wall or a fully private function room that can comfortably 10 or 16 pax.
The entire restaurant is illuminated with warm and inviting moody lighting that enhances the elegance of its robust wood interiors and natural elements creating this warm inviting ambiance as you enter its halls.
FURNISHINGS AND DETAILS
The restaurant features well-coordinated earth-toned furnishing matching the general natural elements of the dining hall. Each section features uniquely designed plush seats with the comfort of the guests at the mind of the planners. Table height is just right for my height, thus, I do not need to slouch or raise my shoulders during dining.
BUFFET SECTIONS
An Open Kitchen Section with chefs at work invites every guest for a captivating culinary spectacle. The Live Kitchen creates an interactive and dynamic section between the diner and the expert chefs. Right on its buffet spread in an L-shaped configuration are the Exquisite Prime Rib Roast, Turkey Roasts, the Central Asian Section, Breads and Pastry Section, and on the side are the choice of Italian Dishes.
A separate buffet table island holds cold cuts and cheeses, different vegetable preparations, and other unique Italian dishes. At the far left of the Live Kitchen is where the Japanese and Korean Rice Rolls are. Right beside are fresh fruit cut into cubes.
The Dessert Section is located near the restaurant entrance and features parallel buffet island tables. What a way to welcome guests with its delightful and eye-catching sugary sweet displays of Tiramisu, Cream Puffs, and Bombolini.
FOOD REVIEW
With so many dishes that I tried, Here is my personal review, and categorized them accordingly.
EXQUISITELY AUTHENTIC ITALIAN
These are the epicurean ambassadors of Italy for the night. All are a must-try as they are prepared and crafted with careful mastery by expert and skilled hands using the finest and freshest ingredients. Some are imported from Italy to bring the spirit and essence of its unique and unforgettable flavors:
Polpette di Manzo – This is a classic Italian Beef Meatball recipe cooked in rich and thick tomato sauce topped with cheese. The rich tomato sauce blends well with the savory and tender meatball bite. The garnish herbs add to refreshing notes.
Porchetta – Since I do not eat pork, I passed on this divine stuffed pork belly brimming with flavors.
Osso Bucco – An Italian Braised Beef Shank Recipe featuring slow-cooked meat marinated with its sauce and sprigs of Rosemary. The flavor of the beef blends well with the carroty-tomatoey sauce with each tender bite. Personally, I find this dish the most immaculate and my favorite.
Seafood Cioppino – The fusion of the deep sea flavors coming from the mussels and crabs created a good balance with the robust umami-tomato goodness of the stewing sauce. The aromatics and herbs imbibed a punch of savory and refreshing aftertastes.
EXQUISITE AND PREMIUM CHOICES
Prime Beef Roast – Approach your friendly chef on duty and have it sliced and served to your liking. Having it at medium rare, I got what was expected. A caramelized crusting matched the juicy and tender interior, obviously still on its pink color, oozing with the reddish meat juice.
Roasted Turkey – The roasted turkey came a little bit dry and earthy, yet the savory-meaty aftertaste and the flavorful crust came to the rescue.
Seared Tuna Pistachio – The seared crust married well with the creaminess of the pistachio while the interior featured a bit tangy and refreshing flavor. Best to try the whole slice of it to experience the explosion of fishy, zesty, and texture of the ground pistachio.
Salad with Sun-dried Tomatoes Tamponade and Garlic Confit– the salad greens featuring Romaine lettuce and arugula are still crunchy to the bite and the tomato tamponade complemented well with its rich umami-fruity-tangy essence. The Garlic Confit came at its expected spreadable texture and exploded with a strong garlicky flavor.
Grilled Vegetables with Green Olives Tamponade – The green olive tamponade exudes a strong briny flavor with a hint of fruity notes in a surprising harmony with the caramelized onions and red bell peppers.
Baked Salmon – This is one of my personal favorites. The salmon meat tastes fresh and the expected creamy aftertaste, the skin is crispy with savory caramelized flavors complemented with ample seasoning. Tasting it together creates a divine salmony-savory-salty texture that ends with a creamy-milky-refreshing note.
Chicken Fricassee – the velvety sauce balanced well with the tender bite of the chicken meat seemingly marinated with the medley flavors of the vegetables and seasoning.
ALL ASIAN
Roasted Pumpkin – the caramelized crust of the pumpkin combined well with naturally sweet-earthy pumpkin core with subtle nutty notes.
Sashimi – my all-time favorite! They prepared and sliced upon ordering. The Sashimi slices tasted fresh and the texture was full to bite, not mushy.
Salmon California Rolls – the al dente rice rolls blended well with the nori, fresh salmon, and tangy mango.
Indian Salsa – I find it spicy, yet the tangy end notes are a palate cleanser.
CHEESE & COLD CUTS
Gorgonzola – one of the rare cheese finds and it features one of the veined blue cheeses of Italy. I got a slice and tried it. The gorgonzola featured a strong creamy with its characteristic piquant-salty-tangy-earthy notes.
Proscuitto – a thin salty slice of premium cured meat delivered a delicate ratio of stronger salty-umami flavors over the subtle sweetness and buttery smooth texture. I tried one bite with a bit of the gorgonzola and the explosion of flavors truly transported me to Italy.
Nuts – the dried nuts feature cashews, walnuts, and almonds and are lightly seasoned. They are my choice of “in-betweeners” since the mild flavors and crunchiness provide a stark difference of flavors and texture between strong-flavored dishes.
DESSERTS
I grew and matured not to be a sweet tooth, unlike the majority of Filipinos. Many eyes glisten upon seeing dessert choices in a buffet – their eager expressions and clear smiles are insignia on the love of sugary endings. At the Dessert Section of Brasserie on 3, the art and creative expression instantly caught my attention. Additionally, Chef Warren specifically told me to try the Pistachio Bombolini.
Tiramisu – The rich and creamy coffee-flavored moist core imbibed a dense fusion of flavors. Every bite explodes with the luscious decadent sweetness that makes me finish a slice quickly.
Zeppole de San Giuseppe – I think, this is a version of their cream puffs that came with a balanced flavored pastry crust and rich creamy filling. Try to gobble in one piece and allow the fusion of flavors to form in every chew.
Hot Bread Pudding with Vanilla Ice Cream – this is the recommended pairing coming from their in-house pastry chefs. I requested just a spoonful of their delightful-looking and glistening bread pudding topped with a scoop of their homemade vanilla ice cream. You have to try them both in one spoonful serving. It was a mouthful of delight when the cold creamy vanilla married well with the warm
Bombolini (Pistachio and Nutella) – Bombolinis are actually the Italian version of the American donuts, however, the stark difference is the shape they are served, in which they are formed into balls with rich filling, and the texture is fluffier and airier. I tried both the Pistachio and Nutella-filled Bombolinis. The pastry part is subtly creamy and fluffy and Pistachio is my personal choice. The pistachio filling came with a smooth buttery texture with a good mix of nutty and creamy flavors. I got one more before I capped my dessert experience.
WAIT SERVICE
I commend the service of the F&B Team, with Sir Alfred, their outlet supervisor for that heartfelt and eye-to-detail care and service during my dining experience. Each roving staff are evidently checked the tables and took the initiative to dish out. Also, they are proactive in asking if you need anything. One thing that truly caught my attention was Sir Albert’s initiative to pour the Sparkling Water Bottle still standing on our table. The attention to detail is indeed stellar. He was also accommodating to my questions and inquiries. Certainly, a five-star dining experience and a five out of five stars rating!
Come and enjoy a feast like no other at Brasserie on 3! You’ve got to experience it yourself – the amazing food, the great vibes, and the flavors that would make you smile. Treat yourself and your pals to something special, something that’ll make your taste buds dance with joy. Swing by and join the fun – amazing eats are waiting for you here at Conrad Manila!
For reservations and inquiries, call +63 917 650 3591 or visit their website
Address: Conrad Manila, Seaside Boulevard corner Coral Way, Mall of Asia Complex, Pasay City 1300, Philippines
Operation Hours: 6:00 AM – 10:00 PM
ACKNOWLEDGEMENT
Warmly welcomed at the airy and robust Reception Hall of Conrad Manila by Ms. Aleah and Ms. Aya in full smiles, the stress from the dreaded Monday Manila traffic got dusted away instantly. I am so thankful for the dining experience and the brief property tour.
Frequent Asked Questions
Is there a Dress Code? Yes, Brasserie on 3 observes the Smart Casual Dress Code. Sleeveless, Hotel Slippers, Sports Shorts, or Sandos are not allowed.
Is reserving seats required? Yes, since Brasserie on 3 can be fully occupied. The grace period is about 15 minutes. Should you arrive after this grace period, or have any assistance or special requests, please contact them through +632 8833 9999 ext. 1307 to avoid any inconvenience.
Are there other restaurant outlets in Conrad Manila? Yes, Visit China Blue by Jereme Leung (11:00AM – 2:30 PM, 6:00 PM – 10:00 PM) for an authentic Chinese Dining Experience and try their C Lounge (11:00 AM – 12:00 AM) to cap the night with their indulgent and exquisite array of premium rum and signature rum-based cocktails. They also have their Bru Coffee Bar (9:00 AM. – 6:00 PM) for that caffeine fix or their Sails Pool Bar for finger foods, sandwiches, and delectable desserts.
What are the other Chef Signature Series? Seafood Night on Saturdays, Simply Thai on Wednesdays, and Barbecue Night on Fridays