Merienda cena: Filipino afternoon tea

Experience a grand afternoon tea in the metro with Merienda Cena at The Lounge starting 17 June. From delectable savories and homemade scones to fresh seafood cocktails and sweet treats, each culinary masterpiece crafted by Grand Hyatt Manila’s creative culinary team headed by executive chef Mark Hagan, French pastry chef Nicolas Vergnole, together with local sous chef Cid Lapena tells its own story through its unique presentation and distinct flavor.
To give the beloved English tradition a twist, the culinary trio crafted an extensive menu showcasing an innovative and modern spin on native delicacies made from locally-sourced ingredients.
On the menu are unique open-faced sandwiches comprised of lechon sisig with confit egg and liver pâté, fresh prawn with calamansi mayonnaise, beef salpicao with garlic purée and potato strings, and pickled milk fish with beetroot, sour cream horseradish and atchara.
“We wanted to create something really Filipino. Local fish but marinated like how they do it in Norway, pickled herring. Using cane vinegar, spices,” chef Hagan shared.
Also part of the free-flow gastronomic offering are traditional homemade scones served with fruit preserves and clotted cream. To accompany the sandwiches and scones, the spread highlights its baked brie pithivier and seafood cocktails including tuna ceviche in spiced vinegar, chili, red onion, with crushed pork crackling and shrimp cocktail mixed in marie rose sauce, lemon, iceberg lettuce and Tabasco.
Read more: Daily Tribune Online – News