Last Friday, March 8, I got invited for the very first time to a ZomatoPh event. It was the launch of Waterside's new menu. I felt the foodie fairies showered me with good luck - because the new menu prepared by Chef Hylton Le Roux, Head Chef of Waterside, was inspired by his recent trip to Mexico's spice and street markets. And yes! I love Mexican/Latin inspired food.
Take a look at Chef Hylton's travel and food adventure in Mexico -- and I tell you -- it will entice you to visit WaterSide at Solaire and have a taste of its new menu!
INTRODUCING THE NEW MENU OF WATERSIDE AT SOLAIRE
More than 85 percent of the menu are new and features choice ingredients flown in from Mexico. New dishes include traditional Latin favorites such as “Tuna Tostada”, “Arroz Con Mariscos” and “Escabeche De Pescado”. Chef Hylton also pays homage to local Filipino flavors, which bear close affinity to Latin cuisine due to centuries of Spanish influence on Philippine culinary heritage. In some of the must-try new dishes, Chef uses Filipino ingredients on traditional Mexican dishes, such as “Sisig Tacos”.TAPAS AND TACOS
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| CEVICHE - Marinated kingfish, avocado leche de tigre, sweet potato, cancha corn and pomelo. First time to experience cancha or large-kerneled corn and it added texture and "crunchy-ness" to this dish. I simply love everything with avocado. This dish reminds me of my summer staple - kinilaw! |
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| TUNA TOSTADA - Soy orange marinated tuna, salsa fresca, cilantro, chili and roasted peanuts. Yes, I will not lie, I removed that chili on top :) Still, it is still medium spicy to my taste. But won't turn my back to this dish, especially when it has that marinated tuna (another fave) and cilantro. |
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| ALBONDIGAS - Spanish style beef and pork meatballs in sofrito sauce, with crispy potato and Manchego cheese. Growing up in Malabon I am accustomed to eating "Almondigas" - pork and shrimp meatballs with miswa. There's a tinge of similarity, but I kindda miss the "shrimp" flavor |
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| TACOS: SISIG, PORK CARNITAS and BEEF BARBACOA - the secret to Waterside's delightful tacos is the fresh taco shell, made when you order. |
MAIN COURSE
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| ARROZ CON MARISCOS - Peruvian seafood rice with scallops, shrimps, clams, aji marillo cream, salsa criolla. In South America, AJI MARILLO is very spicy - medium to very hot. But Chef Hylton's version is mild, very appropriate for my intolerance to chili :) |
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| CALDO DE RES - Mexican style beef shank and tomato broth with cabbage, corn, carrots, garbanzo beans (my fave) and ancho chili paste. This dish could very well be your next "comfort food" - with its super tender beef that melts in the mouth. |
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| POLLO GUISADO - Dominican chicken stew in sofrito sauce, with green olives, piquillo pepper and saba chips. The flavor of the sofrito sauce bursts in your mouth sending gustatory sensation that makes you dig in for more. Why the flavor? A typical Dominican sofrito sauce is a mixture of different peppers, onion, garlic, oregano and cilantro. |
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| CUBAN STYLE SUCKLING PIG CARNITAS - 1/4 Sous vide suckling pig, green mango salsa and mojo sauce. Admittedly, I am not a pork eater. I prefer fish, beef and seafood. But this suckling pig is definitely an exemption. I devoured 3 large pieces. Flavorful and tender. The secret: sous vide process - the process of vacuum sealing food and cooking it in a temperature controlled bath. |
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| ESCABECHE - Fried whole snapper in escabeche sauce, grilled bok choy, cilantro red onion, garlic chips. The best representation of Chef Hylton's objective of blending local and Latin flavors. A taste of this Escabeche will definitely brings back memories of local Fiesta and your grandma's cooking |
DESSERTS
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| PUMPKIN FLAN |
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| CHOCOLATE COFFEE CREAM SLICE (My favorite) |
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| MEXICAN BREAD PUDDING |
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| CHURROS AND CHOCOLATE |
LATIN-INSPIRED COCKTAILS
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| TOP: ED'S PINACOLADA, PINEAPPLE'S BACK, CLASSIC MAI TAI BOTTOM: LADY MARGARET, CATEGORY 5 , PAPA WAKE UP |
MRS.WISE VERDICT
At first, was afraid because I thought the food will be super spicy. But as it turned out, it was not. The dishes were flavorful with just the right amount of spiciness. Tolerable. I loved the burst of flavors brought about by herbs and South American spices. The use of diverse spices add layers to the flavor of the food, and you should all experience that!
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| with Chef Hylton Le Roux and Michael O'Shea |
The new menu will be available March 8 onwards at dinner which starts at 6pm. As a special promotion, the new menu will be part of “Passion for Platters” which are sharing dishes, which are good for 2 persons.
· Guests can book direct by calling Solaire’s reservation hotline 8888-888 or through Solaire website and Zomato.
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