Hotel Rembrandt has been an institution when it comes to Hospitality services especially in the parts of Quezon City. Being in the industry for 23 years and counting, it has served thousands of people, holds thousands of events and have to manage to maintain a well-known name in the country. But the growing numbers of competitors in the area and the continuously changing market have made them realize that change is needed and improvements are essential. Thus, the management decided just recently to act and is again ready to set the bar high.
First, of its major improvements happen at the new Penthouse at Hotel Rembrandt.
Continue reading and check out the new gourmet food they are offering.
Focusing to not just be a prime hotel, Hotel Rembrandt unveils its latest culinary attraction through The Penthouse. Being one of the hotels under ArtStream Hospitality Management Group that includes Vitalis Villas in Ilocos, Hotel Luna in Vigan, and Le Monet in Baguio, what they offer is not just about the best experience but as well as to showcase the best in Filipino hospitality just like a work of art. (Check out Pop Talk Episode – Staycation in Manila)
And just like their hotel, The Penthouse embodies a world-class dining experience with their curated menu and dishes prepared by Rembrandt’s resident culinary artist – Chef Chester Delos Reyes Velas.
I got a chance to get to know more Chef Chester and have a taste of the sumptuous dishes they are offering at the Penthouse. But before I’ve shown you my favorites in their menu lists, let’s get to know Chef Chester a little bit more.
Chef Chester Delos Reyes Velas is a homegr0wn talent who has excelled in his field both here and abroad. He started his formal training here and moved to Vancouver to pursue further studies. While he was abroad, he was able to show what Filipino chefs can do. At the Pacific Institute of Culinary Arts (PICA) in Vancouver, Canada, he graduated as one of the top in his class in 2011. He also represented the school in a national culinary competition called the Oceanwise Chowder Chowdown where he presented a Filipino-inspired chowder.
When Chef Chester came back to the Philippines, he worked at the Le Monet hotel in Baguio, and was the team leader at the National Food Showdown Philippines 2012, where the team was among the National Top Finalists.
To perfect this craft, he went abroad again and he successfully landed a position at the prominent Four Seasons Hotel and the award-winning Minami Restaurant.
His love life brought him home. He returned back to the Philippines last January 2017 to get married and decided to stay for a few years to start his newfound vision here: rediscovering and reinventing Filipino cuisine.
Now, Chef Chester is the one handling Hotel Rembrandt‘s kitchen, making sure everything’s would be above the top, preparing gourmet dishes that would really make the hotel on the foodie spot.
On my first time at the Penthouse, after its major overhaul, I was able to taste not just a few but all of the gourmet food listed in their menu. Chef Chester has been preparing for this since a day before and the excitement doubled when they serve the snack.
Here are some of my favorites from the long list, from start to ending;
To Snack:
One of my personal favorite’s was the Deep Fried Anchovies with Shishito Pepper and Miso Aioli which you can avail for Php 260. I never really want to let go of that set that it stayed until our last course. Next to that was the Vannemei Shirmp Roll – Sweet potato loap and paprika mayo for Php 255.
Here are other menus that you can try on:
- Rosemary Scones – Spiced honey Php 85
- Cream Root Vegetable Soup – Shishito Pepper, Miso Aioli – Php 120
- Truffle Parmesan Popcorn – Php 170
To Start:
I love the Braised Pork Cheek Gyoza with truffled soy glazed, red cabbage puree, pickled onion, and chives. It tastes like wrap sisig with a bit watery taste just like the usual Gyoza. You can avail this starter for Php 245.
- Roasted Carrot Salad – Pistachios house made Ricotta, citrus emulsion Php 150
- Broiled Salmon Collar – Bak Choy gamae, sweet potato chips Php 270
- Tuna Carpaccio – kate chips, radish, pickled watermelon rinds, nort vinaigrette Php 375
- Shellfish Pasta – shrimp, clams, mussels seafood demi, lemon crumbs – Php 375
To Follow:
Because I love salmon, so I am going to be a bias of recommending the Pan Seared Salmon with creamed corn, crispy cauliflower, pickled onion, and burnt butter vinaigrette which you can avail for Php 390. Next to my list is the Squid Heads with squid ink creme friache, potato gnocchi, confit tomato with a touch of pork belly (Php 430).
- Squash Risotto – Roasted baby onions, squash blossoms, zucchini, almonds, pecorino Php 390
- Duck Duo – Pan-seared duck breast, duck confit, spaetzle, cashew cream, burnt cabbage – Php 585
- 8-hour Braised lamb Shank – chickpea stew, herb crumble, micros – Php 745
- Leek Ashed Wagyu Striploin – Beef brulee, crispy onions, maltase, pickled mustard seeds – Php 1200
- Certified Angus Beef Ribeye – String potatoes, herb salad, truffle demi glace – Php 2125
To Finish
I was already full but I can’t say no for a happy ending. We had Berry Pavlova which consists of strawberry, meringue with basil (Php 130). And the Caramelized banana with puff pastry and chantilly cream for Php 205 is something you would not want to miss.
- Seasonal Ice Cream – Php 100
- Tart Au Chocolat – white chocolate, cremuex, sea salt – Php 130
- Chef’s Cheese Selection Php 285
To Indulge: (All for Php 60)
- Brown Butter Mashed Potato
- Benguet Steamed Rice
- Bread Basket
- Fresh Cut Fries
- Buttered Vegetable
The Penthouse also offers Omakase (A Japanese expression that can be loosely translated to trust the Chef or Let us order for you) which requires 48-hour notice with a minimum of 2 pax. Omakase starts at Php 1,750 for a 3 course, Php 2,920 for 5 courses, Php 4,215 for 8 courses. Diners can either do a walk-in or reservation at the Penthouse.
The Penthouse by Hotel Rembrandt | 26 Tomas Morato Ext. Quezon City, Philippines
Not yet hungry? Check out the other foods here.
