With an adventurous concept of doing Filipino cuisine differently, Haliya opened its doors at the Nüwa Hotel, City of Dreams, a scant six months ago. Wanting to elevate Filipino dishes by incorporating the finest of ingredients from here and abroad, and employing cooking techniques that would both invigorate and create a distinct identity for how the restaurant offers these traditional dishes, there was much to be excited about Haliya and the role it could play in culinary tourism.
Without a doubt, excellent word of mouth was heaped upon Haliya and how it was putting a veneer of fine dining on these comfort food Filipino recipes. Many were enthusiastic about how it was their new go-to when they wanted discriminating foreign guests and tourists to be familiar with, and sample, Philippine cuisine. It was modern Filipino food, made IG-worthy, and without losing any of the flavor and taste that made these dishes such all-time favorites.
The quality of the ingredients were such an integral part of the Haliya offering, that I was disappointed to learn that the Pako Salad had been removed from the menu, because the chef had been rejecting the supply being offered. Disappointed but impressed, with how stringent the kitchen was with what would be exiting their swinging doors.
The Haliya adobo is their twice-cooked chicken, served with a decadent foie gras, grilled pineapple, shallot confit, baby bok choy, marble potato, garlic chips, and their adobo glaze. I loved making certain each mouthful was a mix of all these elements, as they worked so well together.The bistek tagalog has slow roasted Angus beef tenderloin slices, festooned with broccoli, crispy kabote, a sweet kamote fondant, crispy onion, king mushroom, moringa powder, and a calamansi soy jus.
In short, Haliya is all about trying to transport Filipino cuisine to a place where we don’t find it too often. It’s an exhilarating food journey, and defies the expectations one might harbor about how exciting eating Filipino dishes outside can be, when you could very well be served these dishes at home. Honestly, they’re what you know; and yet, they aren’t as well.
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