28 July 2012
First off, thank you Breakfast Magazine, Mr. Jorge, and Chef John Joseph for a gratifying Wine Museum experience! It was such a treat!
Wine Museum is an establishment composed of a hotel, a restaurant, and a wine education centre. A visit here is definitely worth it because the food is good and NOT too expensive, the people are nice, and the wines are really affordable (the wines in the restaurant have the same price with the ones in their store, Ralph's Wines & Spirits. They don't charge corkage fee!). Plus, if you really want to learn a lot about wine, this is the place to be! I swear! :D By the way, the wine descriptions in this post came from the Wine 101 presentation by Mr. Jorge.
Wine Museum Restaurant
Wine Museum's restaurant offers "colonial" dishes which means a fusion of dishes - Spanish, American, and Filipino cuisine. (Now, that term is controversial. I remember all my classes back in college where you could get into serious discussions by just mentioning that word :D). Anyway, for the complete menu with price, click here for their website.
For the appetizers, we were served with sliced Vigan longaniza, mushroom vinaigrette, and gambas al ajillo (shrimps with garlic). These appetizers were served with the Chardonnay.
The Claro (Chilean) – Merlot (picture above) was the wine for the first half of the main course. The Merlot was paired with the sopa de calabaza, pescado con ali oli (fish with garlic and oil vinaigrette), and the paella colonial.
This sopa de calabaza (squash soup) is absolutely one of the best tasting squash soup I've ever had.
|Pescado con ali oli (fish with garlic and oil vinaigrette)|
Their paella is better than what I had in Madrid! Primary reason: it has a distinctive Filipino touch - it's really tasty. I liked that they used fresh olives because those olives enhanced the flavour of the dish. The rice in their paella is cooked with beer! And I quote, "the best beer in the world, San Miguel pale pilsen." That is really something! In a Spanish cookbook we have at home, the paella recipes there are cooked with white wine.
It's not easy to find a good paella in this country but now we know where to find one! By the way, I got an awesome tip from The Chef/ General Manager, John Joseph, Jr. Want your frozen fish to still taste fresh? Soak it with milk before cooking! Because milk, according to Chef Joseph, will remove that stinky fishy smell and taste ("lansa" in Filipino) of frozen fish. Ting! Light bulb moment! Will try it next time :D
I love the crispy toro - an absolutely unforgettable dish! I don't think you can eat something like it somewhere else. The meat is crispy and yet so tender.
For the dessert, we were served with this Hazelnut Crepes a la Mode.
|Hazelnut Crepes a la Mode|
|Dessert wine: Lambrusco Emilia|
|View from the second floor|
|Mr. Jorge Joseph, the Marketing Manager of The Wine Museum, demonstrating how to use this old wine press|
Thea, wish you were with me! Our awesome batch should have a get together here. :D They have organic wines from La Rioja!!!
Address and Telephone number:
The Wine Museum Hotel & Resto
2253 Aurora Boulevard (formerly Tramo Road) Pasay City, Manila
+63 2 239 42 78