An 18-dish extravaganza for the Year of the Horse

Executive Chinese Chef Mok Chee Wah unveiled an Oriental feast fit for an emperor at the Spiral buffet at Sofitel Philippine Plaza to welcome the Year of the Horse with style.

“For Chinese New Year, we decided to convert the old Asian section for Chinese dishes and we came up with 18 because the Chinese love eight. Eight is also really close to me because I have (a lot of that number) in my life as well,” said Spiral Executive Chef Eric Costille.

“I asked the Chinese Chef to come up with a selection with 18 dishes from different parts of China (namely Cantonese, Szechuan, Shanghainese, and Peking). We made some further research and found out that 18 means long life and prosperity,” he added.

Top of its game

Spiral is constantly proving itself to be one of Manila’s most popular buffet restaurants, offering diners consistently fresh and delicious dishes from a variety of cuisines.

“I think we are lucky to have a great foundation,” Chef Eric said. “The concept of Spiral, the way it’s been done, the way it’s been designed, gives us a lot of flexibility, the potential to always come up with something new.”

The restaurant reopened last year after a major revamp, due to damage caused by Typhoon Pedring. The already-popular restaurant proved that despite setbacks, it can only get better.


“The first year was really to establish Spiral as a strong buffet restaurant leader in Manila, then work on the concept to cook fresh all the time because it’s basically like having street food and also fine dining food in a buffet environment,” Chef Eric said.

“The second year now, we get the ball rolling with having more promotions, inviting guest chefs also from China or different parts of the world. We have sister hotels everywhere and part of the plan is to have a Brazilian chef come in and really introduce what churrasco is all about,” he explained.

He added, “The first year was foundation. This year, we’re going to introduce a lot of new concepts.”

Lucky number 18

The 18 Treasures Chinese New Year’s Menu is made up of 18 types of Hong Kong dimsum; 18 main lauriat courses; several live cooking stations—including Mongolian—with 18 kinds of sauces, lobster laksa, and Ye Sheng (Chinese raw fish salad), both with 18 kinds of condiments. And, to end everything on a sweet note, 18 kinds of desserts.

Main courses include Chinese lauriat delicacies such as Traditional Style Steamed Whole Red Snapper, Braised Sea Cucumber with Minced Chicken Szechuan Style,
Steamed King Prawn with Fresh and Fried Garlic, Braised Pork Knuckle with Iceberg with Oyster Sauce, Slow Cook Baby Abalone in Supreme Oyster Sauce, Steamed Snapper Fillet and Homemade Tofu, Steamed Crab Claw and Glass Noodle with Eggwhite Sauce, Spiral Signature Chili Crab, Braised Dried Oyster and Sea Moss in Dried Scallop Sauce.

Chinese New Year promos

Leading the way are the Chinese New Year celebrations. On January 29, diners will be treated to a 15-piece Shanghai-inspired fashion show with pieces by Albert Andrada. They will also get a chance to win prizes from Jewelmer and Kiehl’s.

On January 30—Chinese New Year’s Eve—diners will be treated to a dragon dance to in bring luck for the incoming year. Chinese artist and calligrapher Alexis Ventura will be giving a demonstration of his craft on both days, plus on February 2, for Sunday brunch.

Buffet rates

Jan 29

• Lunch: Adults, P1,980++; children aged 4 - 11, P1,100++
• Dinner: Adults, P2,750++; children aged 4 - 11, P1,358++

Jan 30

• Lunch: Adults, P2,288++; children aged 4 - 11, P1,308++
• Dinner: Adults, P2,750++; children aged 4 - 11, P1,358++

Feb 2

• Sunday brunch: Adults, P3,250++; children aged 4 - 11, P1,500++

— VC, GMA News

For reservations, call the Sofitel Philippine Plaza at 832-6988 or 551-5555 loc. 6988. You can also e-mail them at fbreservations@sofitelmanila.com.