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Michelin-star chef goes to Tivoli
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Mandarin Oriental, Manila’s Tivoli plays hosts to another acclaimed Michelin-starred chef, Richard Toix, from February 24 to March 2. 2014.
Held with the support of Etihad Airways, the week-long promotion promises food connoisseurs a rare dining experience.

Michelin Chef Richard Toix

Richard Toix brings with him over 20 years of culinary experience, evident in the colorful presentations of his dishes. His fine dining restaurant, Passions et Gourmandises restaurant in the village of Saint-Benoit, earned its first Michelin star in 2008, a mere nine months after opening.

Gustatory Artistry by Chef Richard Toix

Richard Toix’s award-winning cuisine will make its way to The Tivoli through the signature three-course Business Lunch menu at PHP 1,950, and the six-course Degustation Dinner menu at PHP3,400 and an additional PHP1,800 with wine pairing. Prices are subject to service charge and prevailing taxes.
A selection of dishes will also be featured in the restaurant’s daily à la carte menu.
For reservations call Tivoli at 750-8888 or email momnl-tivoli@mohg.com.

Potato black truffle croustillant with brown butter
Potato black truffle croustillant with brown butter

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Celebrate Diwali at Paseo Uno
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To celebrate Diwali, the Festival of Lights and the most well-known of Indian festivals, Mandarin Oriental Manila’s all-day dining restaurant Paseo Uno hosts a special dinner buffet on November 3, 2013 with authentic Indian specialties by Chef Laxminarayan Ray.
The dinner buffet, priced at PHP 1,790+, will consist of traditional Indian favorites including succulent vegetables, spiced tender meats, Tandoori specialties, and a variety of homemade Indian breads.

Palak paneer, Murgh makhani, Sorson maach, Naan, Raita, Chicken biryani and Kebabs

Indulge in a smorgasbord of vegetarian and non-vegetarian dishes such as:
Vegetable biryani—cooked with aromatic basmati rice and Indian spices
Paneer tikka—cottage cheese marinated in Tandoori spices
Dal makhani—black lentil cooked with tomato and cream
Lamb roghanjosh—lamb cooked with onion and saffron
Murgh awadhi korma—chicken in cashew and onion gravy
Tulsi mahi tikka—snapper cubes marinated in basil and cheese
Zafrani murgh tikka—chicken morsels marinated in saffron marinade

Desserts - Jalebi, Moti choor and Kalakhand

A spread of traditional Indian desserts and sweets will include:
Jalebi—deep-fried flour batter poached in sugar
Kalakhand—milk cake
Dhokla—steamed chickpeas cake with mustard tempering
Moti choor laddu—sweet gram flour balls

All Indian dishes are guaranteed halal.
For inquiries or reservations, call Paseo Uno at 750-8888 or email momnl-paseouno@mohg.com.

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Mandarin Oriental Manila’s new GM
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Mandarin Oriental Hotel Group has announced the appointment of Torsten Van Dullemen as General Manager of Mandarin Oriental, Manila.
Mr. Van Dullemen first joined the Mandarin Group in 2004 as Resident Manager of Mandarin Oriental Hyde Park, London.
For two years he was Hotel Manager of the award-winning Mandarin Oriental, Bangkok.
Now he joins Mandarin Oriental, Manila from his most recent position as General Manager of the Group’s Chiang Mai hotel.

Mandarin Oriental, Manila's GM Torsten van Dullemen_Photo C

Commenting on the appointment, Richard Baker, Executive Vice President, Operations Director—Asia said, “Torsten has excellent experience with the Group and is a natural leader and motivator. We are delighted to welcome him to his new position as General Manager of Mandarin Oriental, Manila, and wish him continued success.”

http://www.mandarinoriental.com/manila/

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New dishes at Mandarin Oriental’s Tivoli
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You guys are so lucky.
When I was growing up, there weren’t many cool places to dine in.
During the early ’90s, the Mandarin Oriental’s Tivoli was the place to go.
At that time I was a lifestyle writer at the Philippine Daily Globe. Of course I couldn’t afford it!
I do have fond memories of Tivoli during the ’90s: once when my friend Tonyboy de Leon treated me and Jenny Gonzales to a fancy dinner. Another time, when Inno Sotto and Richard Tann invited me for dinner.
So special were those occasions, I even remember what I wore.

So, when the Mandarin Oriental’s Director of Communications, Charisse Chuidian invited us to try The Tivoli’s new dishes, I couldn’t say no. Lunch was served at The Tivoli’s Roxas Room, named after former President Manuel Roxas

The Tivoli's Roxas Room

We met the Mandarin Oriental’s Food & Beverage Director, Peter Pysk and The Tivoli’s Executive Sous Chef Remi Vercelli—dying to know if there is a rat under that hat

Peter Pysk and Chef Remi

And then we were told to order anything on the menu!
I’m a simple girl, so I started with bread and butter, which came in the form of a cone

tiger bread and butter

The Tivoli is known for steaks—of course I had to have that. This was my US ribeye

US Beef Tenderloin Rossini

with the best side of hot and bubbling potatoes au gratin

potatoes salardaise

The rest of the guests went crazy with foie gras, such as Tivoli Foie Gras Terrine and pickled mushroom salad

Tivoli Foie Gras Terrine and pickled mushroom salad

Sauteed duck foie gras, asparagus, mango and green papaya chutney

foie gras

US beef tenderloin Rossini with potato Sarladaise

US beef tenderloin Rossini with potato sarladaise

Some of the braver souls ordered Australian kidney a la dijonnaise vol au vent

Australian kidney a la dijonnaise vol au vent

Others on the menu: Grilled Australian lamb chops

Grilled Australian lamb chops

Steamed Dover sole paupiette with seafood stew and lobster broth

Steamed Dover sole paupiette with seafood stew and lobster broth

Chicken “dodine” stuffed with dried fruits, braised cabbage

Roast chicken sage butter and rosemary , Potato galette with pancetta, mushrooms  and asparagus, chicken jus

We ended with lots of very unique desserts, care of their new Executive Pastry Chef Darren Harding

Executive Pastry Chef Darren Harding

These you have to try: Baked espresso tart with Baileys Mascarpone ice cream

Baked espresso tart with Baileys Mascarpone ice cream

One of the guests was celebrating his birthday—Scott Garceau’s birthday cake was a work of art

Scott Garceau

You can buy a larger version of this at the Mandarin deli on the ground floor

Scott's birthday cake

And finally, I’ll never forget the chocolate bomb they served us—Tivoli’s signature dessert.
Hot chocolate is poured over a chocolate ball to reveal surprise fruits of strawberry and basil.
Don’t miss this!

Aside from the ala carte menu, a good way to try as many of Tivoli’s dishes is through a degustation menu that highlights The Tivoli’s specialties—available in three or six courses, at PHP1,980+ and PHP3,180+ respectively.
The Business Lunch menu—a three-course menu consisting of an appetizer buffet or soup, a main course from five choices, and dessert—provides a smart option for diners who have an hour for lunch.
This weekly-changing menu is offered from Monday to Friday and is priced at PHP 1,818++.
An option to avail of two courses is priced at PHP 1,518++, while the Salad and Appetizer buffet, a favorite of ladies who lunch, is at PHP 869++.

The Tivoli is open for lunch on Monday to Friday and dinner on Monday to Saturday.
For more information call 750-8888 or email momnl-tivoli@mohg.com.

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