The Malayan Plaza in Ortigas has been around for years, and constantly this mix use development undergoes innovation to keep up with the times. This tower located along ADB Avenue has a hotel, apartment, condominium allocations, restaurants, offices and an events place all in one.
If that isn’t enough for you, they recently launched the Executive Lounge.
It is your own private place for either lunch or dinner. The Executive Lounge can sit a minimum of 10 to a maximum of 18 guests with a per head rate starting at Php 1,500. It has an elegant long table set-up, complete with a receiving area and a provision for a buffet style arrangement. This will be ideal for private and intimate gatherings, even corporate meetings.
As per menu, the Chef can whip up anything you wish and that includes classic to modern elements of every cuisine. On this invite, we got a glimpse of that. Some of the plates had a wow factor since Chef Aldrin Gamulo used unique elements combined in a single dish. There was a real attempt to impress from recreating familiar pieces to inserting secret ingredients. Some of the offerings, however, were a bit too experimental but forgiving because of the Chef’s genuine love for a new creation.
On top of food, The Executive Lounge also has an in-house mixologist. Although have their own signature cocktail, they too can design one to your heart’s desire.
Here are the dishes we had that night:
Quesillo Con Tomate, pressed feta and Cavite’s kesong puti, parmesan tulies, farm fresh tomato, herbs, breadsticks, oil, and garlic; Chorizo Pamplona & Manchego, Chorizo Pamplona flowerets and shavings of Manchego Cheese, cherry tomatoes, greens, and white truffle oil drizzles; Adobar Con Carner , heritage recipe of adobo, prime beef in balsamic and soy reduction; and Tuna Tartare, sashimi grade Gen San tuna, wrapped in paprika infused flour crepes, capsicum and habaneros, special dressing and wasabi hint. (Paired with Feather Line Cocktail)
Gazpacho inspired soup with egg yolk and roasted tuna flakes and bread rods.
Watermelon & Greens in Balsamic Glaze Salad
Watermelon bar, arugula, chestnut in watermelon vinaigrette glaze.
Paired with Basil and Honey Mule
Alemejas, Mejillones con Escabeche
Homes special clams and mussels in bread, wine, and herbs.
Talakitok con Misono
Jackfish and thin tuna sashimi in misono jus topped with cucumber salsa, sugar beet paste.
Ox tripe, tendered kidney beans and chorizo de Bilbao.
Shitake Wagyu Bar
Wagyu Beef medium grilled infused with fresh shitake mushroom, herbs, and flavors.
Paired with Tayabas Sangria
Arte de Remo
Cream cheese, oats, and desiccated coconut
Dragon fruit, orange, lime, pear, and bourbon cream
This special gathering with Malayan’s executives was truly a magical night. I met new friends, caught up with old ones and more importantly I had a gastronomic experience like no other. Thank you Malayan for inviting me!