A ₱4,300 Bowl Of Soup And 9 Other Luxurious Dishes You’ll Find At Solaire

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While known for its world-class entertainment facilities, Solaire Resort and Casino also features some of the finest restaurants (with more expected to open) in Manila. With these restaurants being led by internationally renowned culinary experts, you won’t need to rely on luck to experience a winning meal.

What makes some of these meals really memorable though is the size of the bill that arrives at your table. So we thought we’d do a bit of research and find out just what the most luxurious dishes are that you can possibly order at Solaire.

The list gets pretty intense as we get to the top but if you have the cash to burn, why not? After all, #YOLO!

10. Foie Gras CrumbleAbout ₱1,000 at Strip Steakhouse

Some may think the price on this one isn’t all that luxurious but for its size, and the fact that it’s basically a spread – made with foie gras (duck liver, pronounced as “fwa-grah”), it is pretty fancy.

Foie Gras Crumble from Strip Steakhouse, Solaire Resort and Casino

Foie Gras Crumble from Strip Steakhouse

Order the Foie Gras Crumble and you’ll get a colorful bowl of thick and buttery foie gras layered with sweet hibiscus jam that’s then topped with crunchy granola. Served with toasted bread, it’s easy to lose track of just how much you’ve eaten. It’s so good that you can even just grab a spoon and eat it by itself.

It’s a surprising combination of ingredients that take a sweet yet flavorful approach on serving foie gras. Inspired by Strip Steakhouse’s Chef Eric Turgeon’s childhood memories, it gives us a taste of how it must have been like growing up in Quebec, Canada: sweet and playful.

9. Jet Fresh Burrata Cheese with 30-Month Aged Parma Ham About ₱1,200 at Finestra

Fresh burrata cheese that’s served with aged Parma ham and then drenched with extra virgin olive oil. Translation: luxurious cheese, luxurious ham, and luxurious oil.

You may think this appetizer is small but it’s actually pretty filling.

Jet Fresh Burrata Cheese with Parma Ham from Finestra at Solaire

Jet Fresh Burrata Cheese with 30-Month Aged Parma Ham from Finestra

For the unfamiliar, burrata is Italian cheese that has an outer shell made with buffalo Mozzarella cheese (yes, it’s made from the milk of a domestic Italian water buffalo) and cream cheese on the inside. Open it up with a knife and an explosion of thick, white cheese will happily greet you.

Pair it with a delicate yet intensely-flavored slice of Parma ham (from Parma in Italy, of course) and get that sweet, milky cheese matched with the salty kick of cured pork. Parma ham is typically aged for 12 months but at Finestra, that’s not long enough. You get one that’s been cured for 30 months. That means it’s more flavorful — and also more expensive.

8. Veal Osso Buco with 24 Karat Saffron RisottoAbout ₱1,700 at Finestra

To keep everything as authentic as possible, not only did Solaire make sure that Finestra’s Executive Chef is Italian, they also get most of their ingredients imported.

A famous Milanese dish that in English means “bone with a hole” or “hollow bone,” Osso Buco is famous for its use of veal shank (young cattle’s shin). Finestra’s version is made with veal shank imported from the US, that’s then garnished with gremolata sauce and served on a bed of saffron risotto.

Considered by Finestra’s Executive Chef Salvatore de Vincentis as the “Ferrari” of shanks, veal shanks don’t come cheap.

Not only are shanks or the shin portion of the cattle more flavorful because of all the bone and connective tissue found in it (hello rich and delicious marrow!), young animals are also known to provide the most tender meat (since most muscles get tougher with age). They may require a bit more effort when it comes to handling but they provide a much richer flavor compared to its adult version.

Osso Buco from Finestra, Solaire

Osso Buco from Finestra

The slow-braised veal shank is served to you on a bed of risotto that’s flavored with saffron – the most expensive spice in the world. With all its ingredients put together, Finestra’s Osso Buco is one dish that’s 100 times more sosyal than your mom’s kaldereta.

If you’re wondering about the 24 Karat part of the dish? It’s because the saffron risotto is topped with 24K gold leaf!

7. Grade 9 Wagyu HobayakiAbout ₱3,300 at Yakumi

Ah, something for the meat lovers. If you’ve read our Steak 101 article on the different grades of beef, you’ll know that for Australian beef, Grade 9 wagyu is the highest marble score you can possibly get. Because there’s more marbling, you are guaranteed melt-in-your-mouth meat.

Wagyu Hobayaki from Yakumi, Solaire

Grade 9 Wagyu Hobayaki from Yakumi

With your ₱3,300, you’ll get very tender, pan-seared grade 9 wagyu cubes covered with sweet miso sauce, served on top of a Hoba leaf (magnolia leaf from Japan) that’s then garnished with shredded radish and puffed rice. Normally served with glutinous rice, it’s not only one of Yakumi’s signature dishes, it’s also one of their most popular.

6. Sea PlatterAbout ₱3,300 at Waterside Restobar

For the seafood fan, the Sea Platter is one that offers a plethora of seafood selections from the appropriately-named Waterside Restobar. Each order comes with Norwegian salmon, squid, mussels, snapper from the Philippines, and mussels from New Zealand. It’s a hefty serving of seafood that’s worth its price tag.

Sea Platter from Waterside Restobar at Solaire

Sea Platter from Waterside Restobar

Don’t expect a ton of herbs, sauces, and spices on this platter. Chef Sascha Gausselmann of Waterside Restobar believes less is more. Except for the mussels that are cooked in cream sauce, everything else is grilled (some topped only with chopped herbs and olive oil) and allowed to let its natural flavors take center stage.

5. Monk Jumps Over the WallAbout ₱4,300 per bowl at Red Lantern

Also known as Buddha Jumps Over the Wall, this bowl of soup has got to be the most expensive one we’ve ever tasted. In fact, this same soup in London holds the title from Guinness Book of World Records as the world’s most expensive soup. Priced at £108 or about ₱8,000 per bowl, the one at Red Lantern might just be a “bargain.”

Monk Jumps Over the Wall Soup from Yakumi at Solaire

Monk Jumps Over the Wall Soup from Yakumi

Why it’s so darn expensive: It has fish maw (the air bladder of a fish) which is considered luxurious due to its limited supply, sea cucumber (which can be bought for up to ₱20,000 per kilogram), dried scallops, ginseng soup, Chinese wolfberries (goji berries), and pork and chicken pieces. It’s pretty tedious to make. Just how tedious? The broth itself takes 18 hours to make!

There’s also an interesting back story to its name. While there are many versions, the story basically goes like this…

Once upon a time, there was a monk. He had a neighbor next door making soup. The soup smelled so good that the monk jumped over the wall to try it.

The monk, who’s supposed to follow a vegetarian lifestyle, was caught eating the soup, which apparently has meat! He then explained that the soup was so good that even Buddha would jump over the wall for it. The end.

Chef Jimmy Chaw, Red Lantern’s Executive VIP Chef, says there are many benefits to this soup – one of which is to keep you looking young. Could this be the fountain of youth for ₱4,300 a bowl?

4. Cabassi and Rea Australian Wagyu SteakAbout ₱7,500 at Strip Steakhouse

If you’re looking for a good, solid piece of steak, look no further than Strip Steakhouse. Here is where you’ll find 350g (~12oz.) of charcoal-grilled rib eye Australian wagyu steak with a marbling grade between 7 to 8. This delicious slab of meat is served with a side of three sauces: peppercorn, mushroom truffle, and Béarnaise sauce.

Cabassi and Rea Australian Wagyu Steak at Strip Steakhouse, Solaire

Cabassi and Rea Australian Wagyu Steak at Strip Steakhouse

Pair the steak with a bottle of wine, add in appetizers plus dessert and you easily end up with a luxurious bill of over ₱10,000.

3. Grilled Onigara Yaki LobsterAbout ₱10,000 at Yakumi

For those of you who think ₱10,000 for one dinner for two isn’t luxurious enough, how about a single dish costing ₱10,000? At Yakumi, you can get their Onigara Yaki Lobster for that price.

Onigara Yaki Lobster from Yakumi, Solaire

Onigara Yaki Lobster from Yakumi

These are live, local Tiger lobsters that are cooked to order, grilled, and then delicately brushed with miso cream sauce. What ends up on your table is a succulent lobster masterpiece.

Want to get the most out of your lobster? Make sure to ask the chef to get that lobster head turned into a flavorful Japanese miso lobster soup!

2. A Shot of Richard Hennessy CognacAbout ₱18,500 per 40 ml shot at Dragon Bar

Looking to consume some luxurious alcohol? Then you definitely have to try this Hennessy cognac. Like Kanye, you’d want to get the most expensive label and at Solaire, it’s the Richard Hennessy cognac, available by the bottle for only ₱255,000 or by the shot for ₱18,500.

Richard Hennessy Cognac

Richard Hennessy Cognac

This is no ordinary cognac. For one, it’s named after the world’s famous cognac house founder Richard Hennessy. Although nowadays, Hennessy has become a cognac empire that’s majority-owned by the Louis Vuitton, Moët, and Hennessy (LVMH) luxury group.

Second of all, you’re literally drinking history. According to their brand ambassador Maurice-Richard Hennessy, “it is a blend of the Grands Siècles, a unique combination of over 100 “eaux-de-vie” [a brandy distilled from the fermented juice of fruit]” that are aged up to 200 years in oak barrels. The oldest of these may even date back to the 19th century!”

And let’s not forget about the decanter! It is made of pure, hand-blown crystal.

If you think this is expensive, wait ‘til you see the price tag on the world’s most expensive cognac: the Henri IV Dudognon Heritage Cognac Grande Champagne which retails for a cool $2 million or about ₱89 million.

1. Best of the Best About ₱37,000 at Yakumi

We saved the best for last! Reserved for those who think “money ain’t a thang” and those who like to “make it rain,” this is a huge platter of some of the most expensive seafood Yakumi can offer. It’s your best bet if you’re trying to really celebrate, impress a date, or win a potential client.

Chef Norimasa Kosaka of Yakumi Solaire

The Best of the Best was just too expensive for us to try so… here’s a photo of their Executive Chef Norimasa Kosaka instead.

One order of Yakumi’s Best of the Best includes toro sashimi (toro is the prized fatty belly of a tuna), hamachi sashimi, grade A uni sashimi (the highest grade sea urchin), Shimi Saba (Japanese mackerel), live Akagai (arc shell) sashimi, Hokkigai clams (surf clam), scallops sashimi, amberjack jaw, live lobster sashimi — and they will also add in whatever is their freshest, most high-end catch of the day.

Except for the lobster and their Yellowfin Tuna which comes from the Philippines, their seafood is imported from the Tsukiji Fish Market in Japan, the biggest wholesale fish and seafood market in the world.

Solaire Resort and Casino

1 Asean Avenue, Entertainment City, Metro Manila

+63 2 888 8888

solaireresort.com

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  • I thought all the fish in the sea were supposed to be dead by the year 2000. Somebody tell Al Gore.

  • Avery_23

    Wow! Those are all just overpriced! Naniwala naman kayo sa gimmick! You can get those at much lower prices. Foie Gras. You can get that in a jar!

  • Poormanphysics

    The color of money is the same its how it was obtained that gives it real value – no matter what the hype of these article shows at the end it goes the same place in digestive system and goes out at the same place for all humans and down to the white colored seat without any value