From left: Chef Cristina Bowerman, Chef Goh Fukuyama, and Chef Xu Fan
Solaire Resort Entertainment City, the premier integrated destination resort in the country which has been bringing in Michelin Star chefs, flies in three renowned Michelin Star chefs this March to celebrate the establishment’s 16th anniversary. They are Chef Cristina Bowerman, Chef Goh Fukuyama, and Chef Xu Fan, who will serve their signature dishes at Finestra, Yakumi, and Red Lantern, on March 13-16, followed by a lavish buffet brunch on March 17.
Chef Cristina Bowerman’s Tagliolini, almond milk, bottarga, trombolotto, herb oil, paired with Sake Junmai from Kagamiyama, Japan
Tiramisu ‘my way’ by Chef Cristina Bowerman
Chef Cristina Bowerman is noted worldwide for her creativity and innovation. With a bachelor’s degree on culinary arts and a specialization in flavor concentration, Chef Bowerman relocated to Rome to become the Chef Patron at Glass Hostaria, famous as a bastion of contemporary Italian cuisine, which she has headed for 17 years. In 2010, she earned the Michelin Star, becoming Italy’s sole female recipient that year.
At Finestra, Chef Bowerman will prepare a six-course dinner of her signature dishes. She gives a modern twist to vitello tonnato, followed by a classic risotto à la meunière, and sumptuous Italian gyoza. A highlight is marbled beef wagyu ribeye alongside mulberry reduction, celery root terrine, hot garlic, and oxtail foam. Capping it is dessert pairing of popcorn and passion fruit dulce de leche.
Chef Goh Fukuyama’s Abalone, Shiitake Mushroom Risotto, Burnt Butter Sauce, paired with Tinto Reserva, 2015, from Ramon Bilbao, Rioja, Spain
Chef Goh Fukuyama’s White Asparagus Cream Fukinotou Blancmange
Hailing from Fukuoka, Chef Goh Fukuyama delved into French cuisine right out of high school. In 2002, he opened La Maison de la Nature Goh, a discreet yet stylish establishment that gained renown for its imaginative French Japanese omakase. This earned a spot in Asia’s 50 Best Restaurants, with a Michelin Star. At Yakumi, he will prepare an eight-course dinner featuring Foie gras monaka, white asparagus cream Fukinotou Blancmange, as well as tuna and fermented tomato. The dinner will showcase the exquisite flavors of sake steamed abalone and shiitake mushroom risotto, and white fish wrapped in cabbage with the scent of ARIAKE seaweed. To be savored are the rich flavors of Kyushu Kuroge Wagyu beef, a spicy crab curry, and a delightful “white and red” strawberry for dessert.
Chef Xu Fan’s Sautéed Shrimps, Sichuan Pepper Sauce, paired with Tinto Reserva, 2015, from Ramon Bilbao, Rioja, Spain
Chef Xu Fan’s Braised USDA beef short ribs, Sichuan bean paste, truffle, vegetables
The master of Sichuan cuisine, Chef Xu Fan, is the visionary behind the Michelin Star Xujia Cuisine in Chengdu. He immersed himself in the art of Sichuan-style cooking in 1991. Renowned for its excellence, his restaurant has gained numerous awards, including The best50 of China’s top 50 restaurants for six consecutive years, and the Black Pearl 1 Diamond restaurant for five successive years.
Specializing in the bold and vibrant flavors of Szechuan Cuisine, Chef Xu, at Red Lantern, will curate an exquisite eight-course dinner of deep-fried angus beef tenderloin with sweet and sour, spicy sauce, and homemade chicken ball served in clear chicken soup. He will create the rich flavors of wok-fried rock lobster with litchi and sweet chili sauce and of steamed star garoupa with sichuan green chili, green peppercorn, and premium soy sauce. There will be the succulent braised USDA beef short ribs with sichuan bean paste, truffles, vegetables, and crispy gillardeau oyster served with ginger sauce. A distinctive experience will be the freshly crafted dan dan noodles and homemade noodles with minced pork. For dessert, there’s sichuan ice jelly as well as mixed nuts with jelly and brown sugar.
From left, Sake Samurai and Sake Master Brewer Akihiro Igarashi, Master Sommelier Luis de Santos, and leading mixologist Max Solano
There will be thoughtfully curated drinks by certified Sake Samurai and Sake Master Brewer Akihiro Igarashi and the esteemed Luis de Santos, the first and only Filipino-born Master Sommelier. Beyond his role as a Master Sommelier, de Santos is the entrepreneur behind some bars and restaurants in Las Vegas. Joining them is Max Solano, one of the West Coast’s leading mixologists and spirits educators, known for innovative and versatile creations. His expertise is in crafting cocktails using fresh, homemade ingredients and premium spirits sourced from around the globe. His recognition includes three Las Vegas Bartender of the Year awards.
“As we celebrate our anniversary, we continue to deliver culinary sensations like no other, this rare opportunity to savor Michelin Star fare in the heart of the Philippines promises to elevate their dining experience to new heights. We would like them to experience a symphony of world-class flavors, by bringing in these three Michelin Star chefs who will artfully craft their own menus to spotlight the distinctiveness of their culinary artistry, “says Sebastian Kellerhoff, Solaire Vice President for Culinary.
Book seats now by scanning the QR code. For details and more information, email: restaurantevents@solaireresort.com. Check out https://www.solaireresort.com or Solaire’s Facebook and Instagram pages.
