My Date with Destiny - Fireplace!

Although I've heard of Hyatt Manila's The Fireplace a number of times, it wasn't until my niece, Jin, insisted that I should try it, that it was embedded into the sensory nerves of my brain that I have to journey off to that promised grilling paradise.





The woodsy interiors with leather banquets, high burnished copper ceiling, animal-style striped rug, spattering of round and square tables all over the room and the gracious smiles of the restaurant staff warmly greeted me as I enter The Fireplace.





Chef Nelson and Chef Noel standing proudly in front of their Copper-finish custom-made Australian Beech Oven!

http://www.beechovens.com.au/gallery/custom-oven/custom069/





Roldan makes sure that the restaurant's prized possession is brushed, cleaned every night so their dining guests won't get those bitter charred bits.





Sourdough Bread

The Fireplace's Sourdough bread is served to you warmly toasted straight from their fire oven with Balsamic Vinegar & Extra Virgin Olive Oil while you wait for your food to be served. The crusty-ness of the bread lives up to what a sour-dough bread should be - CRUSTY! I couldn't help myself and asked for some unsalted butter to spread on the crusty exterior and the soft, warm inside of the bread dipped in the vinegar+oil! I prefer unsalted butter since it uses fresher cream than salted butter for a higher quality of creaminess.





Lobster Bisque

In Jin's blog (Sign up to her food blog - Jin Loves to Eat! She has quite an extensive food posts and her recommendations have never led me astray. I'm so proud of my niece!), she warns that this is not available in the menu, so beg, if you must.

Marian, The Fireplace's charming restaurant Supervisor, helped me talk to Chef Nelson, for a serving of this must-try crustacean soup. I didn't beg but then widening my small, slit eyes as big as they could, I squeaked out my desire to have that soup with a matching pleading look and the sweetest smile I could manage on my lips! Chef Nelson then agreed if I was willing to wait.

Victory!

I've had my share of Lobster Bisque! Everytime I see this in a resto's menu, I make it a point to order it. But I must say this is probably one of the best Lobster Bisque I've tried. Perfect balanced seasoning harmonizing with the sweet lobster taste and tender pieces of lobster meat! No wonder the lobster is the King of Seafood!

That same night, I met Hyatt Manila's debonair, ultra-friendly and wonderfully receptive Executive Chef Josef Miklavc and declared to him that it's a sin not to have it on their menu as a regular item. Hope this yummy savory soup will make it back to their menu! And I promise to take his photo next time and add it here!





Chilled 10oz. US Angus Ribeye, medium-well

The ribeye steak, usually taken from the rib section, has extra fat which makes this one of the juiciest, more tender, heavily marbled cut of beef. And everyone knows that fat = flavor.

Chilled steaks are ideally vaccum packed and chilled at around 1'C to 4'C for several days up to 3 weeks. This process "ages" the beef until it achieves an intense beef flavor and uber tenderness.

The Fireplace's secret dry-rub is coated all over the ribeye before it's grilled in the fabulous Beech Oven to a perfectly-charred, medium well-done meat! Not all restos can cook a perfect done-ness; this resto has that nailed to an art form.





I'm a "purist"... so I didn't actually need the sauces, but they offered me 3 sauces: Red wine glaze, Mushroom with thyme and Bearnaise, which all tasted good.

A red wine glaze is a reduction of fond or the steak drippings mixed with red wine, stock, seasonings and spices.

Mushroom & Thyme sauce that goes with Steaks are made from fond mixed with mushroom, stock, sherry, thyme, seasonings and spices plus a little flour to thicken the sauce.

Bearnaise is a classic French hot emulsion sauce made from clarified butter, egg yolks with a bit of vinegar and tarragon.





Please sit up straight, look, listen and learn!!
THIS! THIS is the correct done-ness for a medium well steak!
Don't let other restaurants fool you otherwise!

Internal temperature should be around 65'C to 70'C.

Meat should be pink in the center, without any blood. Feels firm with the slightest springy-feel.





Gratinated Potato

Gratin, with its French culinary origins, is prepared in a shallow dish topped usually with either breadcrumb crusts or grated cheese and baked to form a golden crust on top.

While it took them about 30 minutes to prepare this carbo-loading dish, it was worth the wait.
The potatoes were cooked just right. Not soggy or undercooked. Just right with great Parmesan flavors!





Chocolate Soup

Think of your favorite cocoa drink. You know, the ones made from cocoa tablea with a batirol and an egg is added after achieving it's thick, frothy consistency?

The Fireplace prepares this using dark German chocolate, baked to form a thin layer of crust, served warm with Hyatt's very own Vanilla ice cream sprinkled with Black Pepper powder.

For serious dessert-lovers! Not for the faint of heart.

Oh! But just in case, Fireplace will generously give you another scoop of their ice cream if you want it a more milk-chocolatey taste. A perfect ending to a perfect meal!


The Fireplace, Hyatt Hotel & Casino Manila
5/F Hyatt Hotel and Casino, 1588 Pedro Gil cor. MH del Pilar, Malate
Manila, Metro Manila
Philippines
(02) 245-1234



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Thanks, The Fireplace!
I will be back!
Ciao!