17 April 2008
The culinary revolution at Restaurant Red
Posted by Webmaster under: Articles by Ernest .
I think the inner person is the most important … I would like to see an invention that keeps the mind alert. That’s what is important. — Julia Child (1912-2004)
In the cool and elegant confines of Makati Shangri-La Hotel is Red, one my favorite dining establishments in Manila. Chic yet decidedly cozy, the walls are white and bright, the distinct red chairs are tall and comfortable, with huge, fantastic chandeliers all over the place. And under the helm of 29-year-old world-class German chef de cuisine Reudiger Lurz, whom I consider one of the top young culinary talents today, the new menu does not disappoint. Red has indeed mastered the art of giving the best dining experience, with the perfect ambiance, excellent service, and some of the most memorable dishes.
As I sat down, I was excited to know that the food offered would be different — a perfect melody of classic French infused with Asian influence, resulting in a unique and very interesting combination. The first dish that I tried was the pan-seared duck foie gras with coconut pudding — simple but stylish, the Thai influence is evident in the dish’s creamy texture while the perfectly cooked liver tantalizes the taste buds with its rich flavor. Another item I loved was the lemongrass steamed New Zealand oysters with cauliflower, panna-cotta, and osetra caviar. Swimming in its delicious sauce, the oysters have a salty and sweet essence that I savored with each bite. The succulent US Super Prime Rib Eye is out of this world, and well worth the price. My dessert discovery was the Milk Pudding of Burnt Chicken, the chef’s original concept and it’s plain to see it was a labor of love.
Red scales new heights of sophistication and good taste, introducing to guests diversity and innovation. Even in Europe, fusion cuisine has become more and more popular, with Asian ingredients added to create a continuous evolution in the culinary arts. Setting trends and new standards, Red is at the forefront of a culinary revolution. East meets west, cultures and cuisines intertwine and a new style of dining is born.
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