Solaire Resort and Casino hosted an event for us bloggers to an afternoon of
sweets, the event was called "Bloggers Dessert Experience" wherein
they unveil their newest summer sweets from five of their finest restaurants
and served and made especially by their world-class chefs. It was indeed a
lovely sugar-rush filled event, read on as I try my best to describe how my
taste buds went on a happy field trip of its own.
-YAKUMI | Chef Norimasa Kosaka -
Chef Norimasa values food simplicity,
freshness and quality as well as the preference and satisfaction of guests.
Dessert 1: Mango and Guyabano Ice Cream
A sorbet that is an unconventional and unique combination of Mango and
Guyabano laced with sugar.
- The Mango flavoured ice cream can be somewhat common for us since it is
usually available in most supermarkets, but this one was smoother and not too
sweet and is just right for me, on the other hand the Guyabano was a surprise,
not just because it's something new to me but also the sweet and sourness of it
complements in my mouth, a very refreshing flavour indeed.
Dessert 2: Wasabi Panna Cotta
This Wasabi Panna Cotta is a Japanese take on the traditional Panna Cotta
that is infused with Milk, Sugar, Wasabi, Cream, and Gelatin.
- This was a challenge for me because I don't really eat spicy food. When I
read that this was with wasabi, I was quite hesitant to try it, but I have to.
Surprisingly since the wasabi is in powder form and was sprinkled just on top
of the cream I found it amusing, the sweetness of the cream and then towards
the end, there it was, that shot of something I don't know that went through my
nostrils going up, unexplainable, but it was delicious. I actually enjoyed
waiting for the wasabi to kick-in every time I take it in, funny but this was
one exciting dessert.
- RED LANTERN | Lo Ka Cheung Sam -
Lo believes that being flexible,
creative and listening to your customer is the key to achieving great cooking
and happy guests.
Dessert 1: Chilled Osmanthus Flower and Wolf Berries with Aloe Vera
- This one is refreshing and got me to taste a lot of firsts. The cold gelatine
makes you crave for more plus the surprising first time taste of Osmanthus
Flower, Wolf Berries and Aloe Vera. The sweetness was just enough but most of
all I love that it's cold for whatever reason I can't fully explain, this one
maybe new but a winner for my taste buds.
Dessert 2: Glutinous Rice Balls with Red Bean Cream
- My favourite! I tasted before a Korean Ice Cream with Red Bean in
it and I immediately fell in love with. So I was excited to taste this but this
time it's in cream form. The Glutinous Rice Balls I thought were like the
regular balls we put into our very own "bilo-bilo", yes it was kind
of the same but with a surprise, after your first bite, a rough texture but
sweet filling was inside and it blends well with the red bean cream
. I
can't get enough of this and could actually eat more than 2 pieces for sure.
- STRIP | Chef Eric Turgeon
Chef Eric is the Sous Chef for Strip,
Solair's well-known Steakhouse. And a good storyteller too!
Dessert 1: Strawberries and Cream
Made up of fresh strawberries, shortbread crumble and dry meringue with a
luxury cream Chantilly all in one bite.
- The presentation for this dessert was with a twist, but I must admit I am
not really into strawberries with cream but for those who love this, you will
definitely enjoy how it is served, plus I love that it's not too plain as the
chef did some additional ingredients to make it more exciting. Not too sweet
and not too creamy, just enough for a good combination with fresh strawberries.
Desset 2: Dark Chocolate Mousse
Composed of light and airy chocolate mousse, caramel sand torched banana and
roasted macadamia nuts.
- Perfect combination! Everything in it felt like magic in my mouth!
- FINESTRA | Salvatore de Vicentis
-
Chef Salvatore is the Executive Chef
of Finetra, the signature Italian restaurant of Solair. This Chef has a good
sense of humour.
Dessert 1: Gelato Samplers
Homemade Nutella gelato with biscotti crumbs and candied walnuts
Homemade Strawberry coconut gelato with strawberry coulis and pistachio biscotti
Homemade Mascarpone Gelato
- These gelato’s are super yummy and would be enjoyed especially by those
who truly love super sweet desserts, sorry but too sweet for me are Nutella and
Strawberry but the Mascarpone was just right.
Dessert 2: Vanilla Panna Cotta with Coffee Cream and Chocolate Biscotti
A vanilla flavoured Panna Cotta made by simmering together with the
twist of coffee cream and chocolate biscotti.
- Not a coffee lover here, but this dessert and the coffee cream itself was
a great surprise and the timing was so perfect because I had enough sweetness
for the first few restaurants, and indeed coffee makes everything back to
neutral.
- FRESH | Chef Josef Teuschler -
Josef is delighted to share his love
of pastries through his modern take on classic desserts and delectable
signature creations including his decadent Solaire Chocolate Cake - topped with
24 karat gold.
Dessert 1: Solaire Cakes
The signature cake consist of layers of rich flourless chocolate cake filled
with caramel chocolate mousse, cocoa gel and croustillant cookie crisp.
Finished with bitter chocolate coverture glaze and signature gold flakes.
- This is heaven, everything just melted in my mouth and that feeling of
sweet and bitter chocolate inside my mouth made me really repeatedly say how
yummy this cake was and another first time to taste the 24-karat gold topping,
taste like nothing but felt the class and a little trivia, only Solaire has
this in the Philippines.
Dessert 2: Halo-Halo
This popular dessert is prepared with Ube spread, Buko pandan, Macapuno
strips, sweet bananas, Nata de coco and Marshmallows. Topped with Pandan
flavoured crushed ice, ube ice cream, Leche Flan and Yema. The ingredients
balancing the level of sweetness of fresh's Halo-halo dessert presentation and
finishing with a pleasing level of Pandan.
- Our last stop, of course our pride the Halo-Halo. For me all halo-halo are
the same, just differs on what kind of ingredients one would like to mix, but
still this is the best, too bad I was super full to actually finish the sample
serving that was given to us, but for sure Solaire guests especially foreigners
would definitely love this "mix-mix" of ours.
That was one delightful afternoon, visit Solaire Resort now and get to taste these wonderful treats!
Solaire Resort and Casino hosted an event for us bloggers to an afternoon of
sweets, the event was called "Bloggers Dessert Experience" wherein
they unveil their newest summer sweets from five of their finest restaurants
and served and made especially by their world-class chefs. It was indeed a
lovely sugar-rush filled event, read on as I try my best to describe how my
taste buds went on a happy field trip of its own.
-YAKUMI | Chef Norimasa Kosaka -
Chef Norimasa values food simplicity,
freshness and quality as well as the preference and satisfaction of guests.
Dessert 1: Mango and Guyabano Ice Cream
A sorbet that is an unconventional and unique combination of Mango and
Guyabano laced with sugar.
- The Mango flavoured ice cream can be somewhat common for us since it is
usually available in most supermarkets, but this one was smoother and not too
sweet and is just right for me, on the other hand the Guyabano was a surprise,
not just because it's something new to me but also the sweet and sourness of it
complements in my mouth, a very refreshing flavour indeed.
Dessert 2: Wasabi Panna Cotta
This Wasabi Panna Cotta is a Japanese take on the traditional Panna Cotta
that is infused with Milk, Sugar, Wasabi, Cream, and Gelatin.
- This was a challenge for me because I don't really eat spicy food. When I
read that this was with wasabi, I was quite hesitant to try it, but I have to.
Surprisingly since the wasabi is in powder form and was sprinkled just on top
of the cream I found it amusing, the sweetness of the cream and then towards
the end, there it was, that shot of something I don't know that went through my
nostrils going up, unexplainable, but it was delicious. I actually enjoyed
waiting for the wasabi to kick-in every time I take it in, funny but this was
one exciting dessert.
- RED LANTERN | Lo Ka Cheung Sam -
Lo believes that being flexible,
creative and listening to your customer is the key to achieving great cooking
and happy guests.
Dessert 1: Chilled Osmanthus Flower and Wolf Berries with Aloe Vera
- This one is refreshing and got me to taste a lot of firsts. The cold gelatine
makes you crave for more plus the surprising first time taste of Osmanthus
Flower, Wolf Berries and Aloe Vera. The sweetness was just enough but most of
all I love that it's cold for whatever reason I can't fully explain, this one
maybe new but a winner for my taste buds.
Dessert 2: Glutinous Rice Balls with Red Bean Cream
- My favourite! I tasted before a Korean Ice Cream with Red Bean in
it and I immediately fell in love with. So I was excited to taste this but this
time it's in cream form. The Glutinous Rice Balls I thought were like the
regular balls we put into our very own "bilo-bilo", yes it was kind
of the same but with a surprise, after your first bite, a rough texture but
sweet filling was inside and it blends well with the red bean cream
. I
can't get enough of this and could actually eat more than 2 pieces for sure.
- STRIP | Chef Eric Turgeon
Chef Eric is the Sous Chef for Strip,
Solair's well-known Steakhouse. And a good storyteller too!
Dessert 1: Strawberries and Cream
Made up of fresh strawberries, shortbread crumble and dry meringue with a
luxury cream Chantilly all in one bite.
- The presentation for this dessert was with a twist, but I must admit I am
not really into strawberries with cream but for those who love this, you will
definitely enjoy how it is served, plus I love that it's not too plain as the
chef did some additional ingredients to make it more exciting. Not too sweet
and not too creamy, just enough for a good combination with fresh strawberries.
Desset 2: Dark Chocolate Mousse
Composed of light and airy chocolate mousse, caramel sand torched banana and
roasted macadamia nuts.
- Perfect combination! Everything in it felt like magic in my mouth!
- FINESTRA | Salvatore de Vicentis
-
Chef Salvatore is the Executive Chef
of Finetra, the signature Italian restaurant of Solair. This Chef has a good
sense of humour.
Dessert 1: Gelato Samplers
Homemade Nutella gelato with biscotti crumbs and candied walnuts
Homemade Strawberry coconut gelato with strawberry coulis and pistachio biscotti
Homemade Mascarpone Gelato
- These gelato’s are super yummy and would be enjoyed especially by those
who truly love super sweet desserts, sorry but too sweet for me are Nutella and
Strawberry but the Mascarpone was just right.
Dessert 2: Vanilla Panna Cotta with Coffee Cream and Chocolate Biscotti
A vanilla flavoured Panna Cotta made by simmering together with the
twist of coffee cream and chocolate biscotti.
- Not a coffee lover here, but this dessert and the coffee cream itself was
a great surprise and the timing was so perfect because I had enough sweetness
for the first few restaurants, and indeed coffee makes everything back to
neutral.
- FRESH | Chef Josef Teuschler -
Josef is delighted to share his love
of pastries through his modern take on classic desserts and delectable
signature creations including his decadent Solaire Chocolate Cake - topped with
24 karat gold.
Dessert 1: Solaire Cakes
The signature cake consist of layers of rich flourless chocolate cake filled
with caramel chocolate mousse, cocoa gel and croustillant cookie crisp.
Finished with bitter chocolate coverture glaze and signature gold flakes.
- This is heaven, everything just melted in my mouth and that feeling of
sweet and bitter chocolate inside my mouth made me really repeatedly say how
yummy this cake was and another first time to taste the 24-karat gold topping,
taste like nothing but felt the class and a little trivia, only Solaire has
this in the Philippines.
Dessert 2: Halo-Halo
This popular dessert is prepared with Ube spread, Buko pandan, Macapuno
strips, sweet bananas, Nata de coco and Marshmallows. Topped with Pandan
flavoured crushed ice, ube ice cream, Leche Flan and Yema. The ingredients
balancing the level of sweetness of fresh's Halo-halo dessert presentation and
finishing with a pleasing level of Pandan.
- Our last stop, of course our pride the Halo-Halo. For me all halo-halo are
the same, just differs on what kind of ingredients one would like to mix, but
still this is the best, too bad I was super full to actually finish the sample
serving that was given to us, but for sure Solaire guests especially foreigners
would definitely love this "mix-mix" of ours.
That was one delightful afternoon, visit Solaire Resort now and get to taste these wonderful treats!
Posted at
2:10 PM
|  by
Misis Nikole