Wednesday, July 23, 2014

Wednesday, July 23, 2014
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P A N O R A M I C

R O O F   D E C K

D I N I N G









As a kid living in Pasig City, one of my old dreams was to work in the progressive Makati City business district. It took me awhile to get there. I had to leave behind a decade of lucrative print publishing career to try being an online content writer for an Ayala Avenue-based Business Process Outsourcing (BPO) company. When my chance came, I enjoyed being in the middle of Metro Manila's financial center, dwarfed by tall buildings and upscale restaurants for young professionals.


"I Love Makati!" Blog Series Tour 34 Floors Up

Just when I thought I've tried enough restaurants in Makati City, Top of the Citi By Chef Jessie came up in my "I Love Makati!" Blog Series Tour itinerary. Recommended by another blogger, I went 34 floors up the Citi Bank Tower one afternoon. With a 360 degree view of the city skyline, I knew that my late lunch was going to be a feast of every course, especially since the inspiration and culinary genius behind the food was the highly respected Chef Jessie Sincioco.


Smoked Salmon Caviar Pie with endive





At The Helm and In Control

Having become the first Filipina pastry chef in 1990 and being responsible for the chain of Le Souffle restaurants, Chef Jessie is on a new savory journey of her career. She's now the restaurateur behind two more dining venues -- the Chef Jessie Rockwell Club and Chef Jessie's 100 Revolving Restaurant. Dining as a freelance writer who's in control of my own schedule this time in that part of the city, I could certainly relate to her new-found experience being at the helm of her own company, the JCS Gastronomie Inc.

Luxe Appetizer

For appetizer, I had the Smoked Salmon Caviar Pie with endive. The little bursts of flavor from the caviar was a luxe touch. It was served with melba toast which worked well with its dry, crispy texture against the creamy layers of smoked salmon, grated egg white, and cheese. It certainly prepared my palate for what was to come -- more food.

Melon Shake
Sweet, Sweet Salad

A plate of salad came next. I sampled a few bites of the Smoked Salmon, Grilled Prawns and Sauteed Mushroom Salad and did not indulge in it so much. Its creamy balsamic dressing was effective though for tasting sweet.

Classic A La Carte Soup

I'm not a soup kind of guy but once in a while I give one a try. With no one else around but me and another companion in the dining area that can fill 150 guests, I thought that I had so much time in my hands anyway to taste the Classic French Onion Soup which the waiter infused with pepper. Served with the semi-soft cheese called Gruyere that contributed to the earthy and nutty taste of the soup, I had a filling moment. I had to drop my spoon down for the real stars of the meal.


Smoked Salmon, Grilled Prawns, and Sauteed Mushroom Salad
Grilled Ostrich Steak in Valentino Sauce


Five-star Main Course

I had the chance to taste three dishes for the meal entrée. One was the Grilled Chilean Sea Bass which was topped with pan fried goose liver. For someone who just came from a 3-month fish diet, I was not ready to appreciate just any ordinary seafood. I was thankful that this sea bass tasted quite flavorful with its large, firm, and moist flakes. Every bite was exquisite.

The Cagayan De Oro-farmed Grilled Ostrich Steak was served next. I poured just enough thick Valentino Sauce to complement the succulent taste of the meat. Just as I expected, it was tender as I did not have a hard time tearing into it.



Black Angus Tenderloin Steak


The last of the main course was the Certified Black Angus Tenderloin Steak which was served with options for goose liver or wild mushroom sauce.

For desserts, I had a blast for sampling three selections. I took a few bites of the Chocolate Gateau a la Francis (named after a former top honcho of Citi Bank) and just enough scoops of the souffle. The fancy ritual was to make a hole in the middle of the treat and pour directly into it the accompanying vanilla sauce with Bailey's Irish Cream for taste enhancement. Lastly, I requested for an off-the-menu Cream Caramel that was topped with mango for a twist in flavor.

Grilled Chilean Sea Bass with Pan Fried Goose Liver
Chocolate Gateau a la Francis
Off-the-menu Cream Caramel

Having covered everything in less than two hours, I felt satisfied. I finished off the meal with a Chef Jessie's Premium Roast, a special blend of Arabica and Liberica coffee. Truly, winding down in Makati City was spectacular at the Top of The City By Chef Jessie.

H E L P F U L
L I N K 

Resto Official website

Top of The City By Chef Jessie

Address: 34/F Citibank Tower, 8741 Paseo de Roxas, Makati City Philippines
Phone: (+632) 750-5810 to 11
Operating Hours: Monday - Friday, 11:00am to 11:00pm





More Photos Below:






4 comments:

  1. I'm feeling very hungry right now. Super nice photos!

    ReplyDelete
    Replies
    1. Thanks. Good daylight at the roof deck helped a lot.

      Delete
  2. this looks good! can you give a price estimate for a meal? thanks:))

    ReplyDelete
    Replies
    1. (appetizer)
      Smoked Salmon Caviar Pie with melba toast P500

      (soup)
      pepper-infused Classic French Onion Soup with Gruyere Cheese P260

      (salad)
      Smoked Salmon, Grilled Prawns and Sauteed Mushroom Salad
      in creamy balsamic dressing P795

      (entree)
      Grilled Chilean Sea Bass topped with Pan fried Goose liver P1.5k
      Grilled Ostrich Steak in Valentino Sauce P1k
      Certified Black Angus Tenderloin Steak P1.6k

      Delete

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