Solaire Resort Entertainment City marks its 12th anniversary this year by featuring three Michelin-star chefs whipping up memorable fare in its restaurants. The celebration takes place every Friday to Sunday, until March 16, dinner and brunch, at Solaire’s signature restaurants, including Yakumi, Waterside, and Finestra.
Renowned for his innovative approach to Kyoto cuisine, Chef Jun Yukimura, the owner of the three-Michelin-star Azabu Yukimura, brings his mastery of the tradition to Yakumi on the first anniversary week with a bespoke nine-course Kaiseki dinner menu. Each dish is diligently complemented by premium sakes and expertly crafted cocktails from award-winning mixologist Shingo Gokan. Among his signature creations are Hokkaido uni with Ise lobster jelly, cold soba noodles with bottarga powder, and wagyu shabu-shabu with sansho pepper flower.
Marinated amberjack, celeriac in seawater, oxidized chocolate
At Waterside is Chef Sun Kim, the owner of Meta, a 2-Michelin-star restaurant in Singapore known for its seasonally inspired and produce-driven menu. Drawing on his diverse international experience and cultural roots, Chef Kim creates a unique fusion of East and West, offering a contemporary yet personal dining experience with Korean influences. He prepares a six-course tasting menu paired with Tea Master He Jia’s tea creations. Chef Kim’s signature dishes include Abalone Juk, Aji with radish, bamboo shoot with seaweed, Bibimyeon, KBBQ, and rock fish.
Scampo, sweet peppers, green gazpacho
Sedanini pasta, red shrimps, smoked aubergine coulis, croutons
Finestra welcomes Chef Heinz Beck, one of the most notable “masters” of gastronomy in the world. A celebrated restaurateur, Chef Beck owns eight restaurants, including the esteemed 3-Michelin-star La Pergola in Rome, known for its stunning view of St. Peter’s Basilica and its exceptional Mediterranean cuisine. He is also the author of best-selling book, L’Ingrediente Segreto (The Secret Ingredient), which delves into the art of selecting ingredients and crafting innovative flavors. At Finestra dinner, his signature dishes include marinated amberjack with celeriac in seawater and oxidized chocolate, scampo with sweet peppers and green gazpacho, sedanini with red prawn and smoked aubergine coulis, pumpkin risotto with amaretti, pistachio crust veal, and red fruit ice sphere with tea cream and crystallized raspberries.
Pumpkin risotto, amaretti, artichokes, balsamic vinegar, black truffle
“For the past three years, we’ve had the privilege of bringing the world’s best chefs to celebrate our anniversary. Beyond offering exceptional service and unparalleled dining experiences, we also prioritize convenience by bringing Michelin-starred chefs closer to our guests. This allows the Filipino audience to witness firsthand how these culinary masters craft their menus and share their unique flavors, influenced by diverse cultural inspirations,” says Sebastian Kellerhoff, Solaire vice president for Culinary.
Pistachio-crusted veal, dried fruits
Make the most out of your stay by booking any suite at 50% off, including breakfast for two at Fresh throughout March. Guests who book a deluxe room from March 14-16 can avail of it for only Php 12,000 nett with breakfast for two at Fresh. Stay dates are from April 1 – November 30, 2025.
Red fruit ice sphere, tea cream, crystallized raspberries
For details and more information, you may email: restaurantevents@solaireresort.com. You can also check out https://sec.solaireresort.com/ or Solaire’s Facebook and Instagram pages.
