When Buddha Bar meets Manny O wines
MANILA, Philippines – Buddha Bar Manila’s Pacific Rim creations were paired with winemaker Manny Osmena’s award-winning wines at a recent dinner at the Makati City hotspot.
Promising free-flowing wine and exceptional food, the event did not disappoint, as the night started on a high note with glasses of Manny O’s sparkling wine Celebrus with its elegant “fino” bubbles and refreshing fruity finish.
Buddha Bar’s Chef Soc Santos’ first course was a spicy vegetable soup with prawns and golden mantao, followed by the Buddha Bar Chicken Salad. Both dishes were paired with the Agapitos Rose.
Rose wines are usually crowd pleasers and Manny O’s Agapitos Rose did not disappoint with the crisp wine’s sweetness and berry undertones surprisingly going well with the spicy soup that tasted of pumpkin, vegetables and tom yum, as well as Buddha Bar’s signature salad.
Osmena convinced us of his passion of “forging the culture of wine from the West to the eating habits of the East” in the second course by pairing his white wine, Discipulus Blanc, with the night’s Japanese course.
The course consisting of the Manila Dragon Roll (ebi furai, mangoes, and unagi), the smooth Buddha Bar Roll (five kinds of raw seafood in a vegetable skin roll), and the New Style Tataki (delicately seared salmon and tuna with chives and flavoured oil) was enjoyed with the the Discipulus Blanc, with the creamy wine’s toffee and butterscotch sweetness coming midpalate silkily complementing the raw components in the course.
Thai Style Red Curry Shrimp with lemon grass rice was the third course, and was paired with the Discipulus Syrah. Normally, one would think white wine would be best to serve with shrimp, but the shrimp cooked in red curry stood up nicely to the floral light-bodied red wine, with the wine bringing its own spicy taste and its soft tannins into play, rounding out the dish.
After an entremets, the main course of Tenderloin Asiatique Sauce au Poivre Noir and its various sides was paired with Manny O’s oak-aged red wine, Bibulus. The Bibilus, with notes of licorice, vanilla and “pain grille”(or toasted bread) married well with the beef and the pepper sauce in a classic pairing of excellent meat and red wine.
Ending the night was the Agapitos Rose, which was again paired with dessert. From tart to creamy and to sweet, the Rose showed its versatility by pairing nicely with a rich dessert trio of a French lemon tart, a cheesecake, and the creamy and decadent Chocolate Sesame Bar, a popular dessert from the Buddha Bar franchise.
As promised, Manny O wines and Buddha Bar Manila delivered a night of sophistication and epicurean delight leaving their various guests that ranged from dignitaries, jewellers and media personalities delighted.
Special guest of the night, Kapamilya talent KC Concepcion, said it best when she tweeted “After a Manny O wine-pairing dinner experience, you can never see wine the same way again.”
Buddha Bar Manila
Picar Place, Kalayaan Ave