Solaire Fresh Filipino Food Festival with Chef Sau Del Rosario

Solaire Hotel and Resort is a luxury destination casino resort, with an expansive 8.3 hectare site and is the first property to open in the growing Entertainment City, a government sponsored (PAGCOR) economic development zone. Solaire features:

• two 17-storey towers (Bay and Sky Towers) with a total of 800 luxurious rooms, suites and bay side villas
• 18,500 square meters of gaming space
• a wide range of restaurants 
• sophisticated bars and lounges
• a grand ballroom with a flexible pre-function area 
• 8 meeting rooms and 2 board rooms with full banquet and catering facilities
• an outdoor swimming pool
• a cutting-edge and state-of-the-art lyric theater with 1,760 seats 
• and a parking garage, which will accommodate up to 4,500 cars.

Solaire's renowned restaurants includes Yakumi, Strip Steakhouse, Red Lantern, Finestra, and Lucky Noodles. They also have a sophisticated food court, Oasis Garden Cafe, Waterside Resto Bar, Dragon Bar and their tasteful dining buffet concept, Fresh Restaurant.

Fresh is celebrating their Filipino Food Festival with their very first guest chef - the witty and cool celebrity Chef Sau Del Rosario. He started dishing out delectable regional delicacies and all-time local favorites last June 15 up to July 15, 2015. This month-long feast showcases Chef Sau's classic and authentic dishes innovating new ingredients that make his masterpiece more enticing and really delightful as he supports the Filipino Food Festival. Diners will discover new tastes of genuine Filipino cuisine. 

Chef Rosauro del Rosario is a native of Pampanga, the culinary capital of the Philippines and a province were outstanding families in the restaurant and cuisine-inclined circles came. He belongs to four generations of chefs in his family – Chef Sau's grandfather, his father, who studied at the Culinary Institute of America, himself and his nephews.

Chef Sau is the Culinary Director of CCA Manila, the CEO of the company Food Garage, a consultant of the 3 resorts: Bluewater Maribago (Cebu, Panglao, Sumilon), Cauayan Resort in El Nido, Palawan and Alphaland’s Balisin. Every year, Chef Sau participates at the Melbourne Food and Wine Festival in Australia, partnered with CCA and the DOT.

Chef Sau's love for cooking unquestionably creates a wonderful masterpiece that were truly impressive. 

Our food journey at the Solaire Fresh Filipino Food Festival started from the Lechon Baka or Roast Beef - the "monumental block" of premium beef which was roasted for hours. It was really tasty and juicy even without a gravy. 

Next was their three regional variants of Lechong Baboy or Roast Pig. Luzon Lechon Baboy was really tasty with a crisp layer of crackling. The Visayas Lechon Baboy was a little salty and stuffed with mangoes. Truly a new luscious taste from the traditional Cebu Lechon. The Mindanao Lechon Baboy was stuffed with Tablea Chocolate. All were equally yummy, tender and juicy. Having these lechons are truly a Filipino feast at Fresh Restaurant. 

In their fresh seafood station, they have lobsters, prawns, home-made fishballs, mussels, squids, and Tanigue. Some were pre-cooked while some were ready to cook to your liking.

Other Chef's recipes were Sisig Foie Gras with Eggs (which was first introduced at Solaire Fresh Filipino Food Festival), the delicious and posh Pork Bagnet Macadamia Kare-Kare, Gambas with Aligue – a heavenly plump and juicy shrimps, Arroz Valenciana - with scrumptious combination of pork, assorted Longganisa and vegetables.

Chef Sau also prepared Lamb Loin Caldereta with Pinakbet Ratatouille, Lengua, different Longganisa from Alaminos, Batac and Vigan; Wagyu Beef Bulalo, and Lobster Alavar Zamboanguena – the Muslim way of cooking coconut crabs or Curacha.

Fresh diners will also uncover new tastes of genuine Filipino cuisine in endless array of Filipino dishes and drinks including US Beef Morcon with Caramelized Shallots and Beetroot Pickled Eggs, Duck Magret Adobo with Coconut and Dalandan, Pinangat na Fish wrapped in Gabi Leaves, and much more.

Other than Chef Sau's perfect creations, you can also enjoy the Japanese section with freshly cooked tempura, sushi and sashimi. They also have Chinese section wherein we indulged with different dumplings, peking duck and a lot more. They also have an Italian section with fresh breads, pizza and pasta. One of my fave was their rich and creamy white sauce pasta with salmon.

They also have different yummy desserts to choose from like Tiramisu, Fruit Tart, Apple Crumble Tart, Cheesecake, Chocolate Tart, Hazelnut Cake, Solaire's Signature Chocolate Cake and a lot more.

Another highlight is the freshly made Barquillos courtesy of Ate Belle Mercado, also from Pampanga. She showed us how to make this simple, yet toothsome and famous delicacy of Pampanga. These uber yummy Barquillos were perfect with Fresh's different ice cream flavors. I personally loved their Salted Caramel ice cream.

 

So, are you hungry now? Then you still have time to catch Chef Sau at Solaire Fresh Filipino Food Festival every brunch on Sundays and he will be delighted to personally sign his newly released cookbook entitled “20” Years of Love and Cooking which tells about his 20 years of journey to culinary world.

SUNDAY BRUNCH 12:00 NN – 3:30 PM
P2,400+ with free-flowing champagne

DAILY DINNER 5:30 PM – 11:00 PM
Sundays to Thursdays – P2,100+
Fridays, Saturdays and holidays – P2,600+

*Prices are in PHP, VAT-inclusive, and subject to 10% service charge.

For inquiries, please contact 888-8888 local 8859.

FRESH
G/F Solaire Resort and Casino
1 Asean Avenue, Entertainment City,
Tambo, Paranque, Metro Manila
+(632) 888.8888