Buddha-Bar Manila Presents Wine and Dine with Manny O

Once in a while, you get the urge to spruce up your meals from what you might perceive as becoming unimaginative or mundane. A serving of scrumptious steak tastes so much better when partnered with a glass of wine. Wine aficionados know how their choice of red or white wine can serve as perfect complements to the right kind of dish. 

As a world-renowned bar-lounge-restaurant, Buddha-Bar Manila knows this to be true as well because it has always been on the side of taking every dining experience up a notch. Cementing this idea of wine complementing fine food choices, Buddha-Bar Manila’s Executive Chef Soc Santos is collaborating with renowned wine connoisseur Manny Osmeña to present an event dubbed Wine and Dine with Manny O. 

Meet the Epicures 

Chef Soc’s experience has given her the competence to satisfy the palate of Buddha-Bar Manila’s market in the Philippines—from businessmen, to casual customers, to foodies looking for an extraordinary lunch or evening treat. Buddha-Bar’s wide array of delicacies is known for its Pacific Rim or East-meets-West cuisines. Each bite exudes the fusion of strong Asian flavors and delicate French influences, to be exact.

Meanwhile, Manny Osmeña is known for being the man who made it his mission to bring wine-drinking into this generation of blended cultures. He is passionate about forging the culture of wine from the West to the eating habits of the East. Chef Manny O has achieved much in changing our wine culture, breaking down stereotypes, and bringing his customers award-winning wines for the Asian and new global palate. 

Given the profile of each gourmand, it’s hardly a surprise that Buddha-Bar’s palatable cuisines fare so well with the bouquets of Manny O’s reds and whites.

Gustatory Indulgence

One of Manny O’s sophisticated drinks that will truly enchant guests is the Agapitos Rose—an enthralling blend of Aragonez, Alfrochiero and Castelão, delivering a tutti frutti flavor of candies that exude a lively aroma. Such a drink will be paired with Buddha-Bar’s spiced vegetable soup with prawns and golden Mantao, as well as with a mouthwatering serving of chicken salad. 

Meanwhile, Buddha-Bar’s Tenderloin Asiatique Sauce au Poibre Noir will be paired with the serving of Bibulus. The taste of this traditionally-styled classy red Bordeaux is set to counter the decadence of the scrumptiousness of the grilled tenderloin in Asian black pepper sauce. 

Whites are said to be ideal with seafood. Hence, Manny O’s Discipulus Blanc that’s known for its well rounded, creamy, and velvety sensation in the mouth will be paired off with Buddha-Bar’s celebrated Japanese courses. Among these delicacies are the Manila Dragon Roll (ebi furai, mangoes, unagi), Buddha-Bar Roll (5 kinds of raw seafood in vegetable skin roll), and New Style Tataki (seared salmon and tuna with chives and flavored oil).

Manny O’s red Discipulus Syrah, on the other hand, is said to complement dishes that are all big in flavor, like those cuisines that are laced with scurry, black bean, and oyster sauce. For this reason, this wine will be paired with Buddha-Bar’s Thai Style Red Curry Shrimp—a luscious mixture of Tiger Prawns, Thai Curry Sauce, and coconut slivers.

Such distinctive wining and dining ideas are really a must try, given that the pairings are suggested by the epicureans themselves. So if you want to sample these dishes, head over to Picar Place at Kalayaan Avenue, Makati City and take pleasure in the gustatory indulgence brought to you by Buddha-Bar’s offerings.

Buddha-Bar Manila is located at Picar Place, Kalayaan Avenue, and is open six days a week from 12 noon to 2 AM (3 AM on weekends). For more information, visit <www.buddhabarmanila.com>.