Hotel Rembrandt’s The Penthouse is a Must Visit for Foodies

The hotel and restaurant industry have gone thru a lot changes most of them have re-branded and converted in to a more modern look which is great because but I prefer the ones that will give you a classic luxurious feel.

Hotel Rembrandt is one of the few hotels that has maintained its classic artsy look and feel but has modernized its service to keep up with the needs of the consumer. It’s located at the heart of Quezon City, just a stone throw away form ABS-CBN. Hotel Rembrandt was of course named after the popular artist and some of his works (copies of course) are displayed all around. I will write about its amenities on a later post, for now let’s visit the Penthouse.

The Penthouse is Hotel Rembrandt’s intimate area where guests can dine or order a glass of their favorite alcoholic mix at the bar.

That day, we were welcomed by Ms Ana Maria Mendoza and a 15-course meal prepared by Chef  Chester delos Reyes Velas. During our chikahan over Sambal Chili Cashew Nuts I found out that Hotel Rembrandt is managed by  of ArtsTeam Hospitality Managemet Group together with Vitalis Villas in La Union, Hotel Luna in Vigan and Le Monet in Baguio which were all named after famous artists. Sounds interesting right?, I wonder how each of them looks like and what sets them apart from each other.

Chef Chester studied culinary in the Philippines then went to Canada to train and work. He worked at a Michelin starred restaurant in Cananda but had to go back to the Philippines because of love and his love for FIlipino food.

What Chef Chester prepared for us was out of the ordinary, surprising and satisfying. It showcased his expertise and experience in culinary. He certainly put his best foot forward with his freshly baked Rosemary Scone (P85) served with a jar of honey with a cinnamon stick and Deep Fried Anchovies (P260) which everyone loved. I just had to control myself because we still have a eight more to go and 3 desserts.

Then to warm up our tummies he served us the  Cream Root Vegetable Soup (P120).

The Vannamei Shrimp Roll (P255). Vannamei is actually a type of shrimp in the Pacific (thanks Wikipedia), I thought it was an Itallian place where the recipe originated. I love it, especially the bread/roll that they baked in-house.

Joining the soup is the Japanese dish that has gone has had many variations and Chef’s version can make it to the top 5 list of the best Gyozas, the Braised Pork Cheek Gyoza (P245).

Roasted Carrot Salad‘s (P150) creamy citrus dressing gave it a refreshing taste. It also comes with pistachios and their house-made ricotta.

The Duck Duo (P585) or the pan seared duck breast with spatzle, cashew cream also comes with citrus.

Up next is the 8 Hour Braised Lamb Shank (P745) which only took minutes to be consumed. Their lamb is imported and so are some of it’s vegetables.  I’m not a fan of lamb meat but this went beyond the border so it passed.

Squid Heads (P430) though it sounds like rock band, it is more likely to be a boy band because of its different personality that sings harmoniously. It comes with potato gnocci, confit tomato, pork belly and creamy squid ink.

Pan Seared Salmon  (P390) on a bed of creamy risotto.

Next is the Shellfish Pasta (P375) that’s not selfish, yet generous on taste – it has shrimp, clams, mussels, and lemon crumbs.

And last before we got to the dessert is the Leek Ashed Wagyu Beef Strips. It’s serve with roasted sugar beets and creamy sugar beet puree. There’s not much to say because those slices of wagyu beef can speak for itself.

The desserts looked so good that you’ll appreciate how much effort was put in it. I wanted to preserve and frame it then hang it on the dining area to remind me of how good Chef Chester is but my tummy says NO. We were served three desserts – Caramelized Banana (P205), Berry Pavlova (P130) and Tart Au Chocolat (P130).

Berry Pavlova consists of strawberry, meringue with basil. Caramelized banana is of course, caramelized banana with puff pastry and cream.

That was not the end of it, after the dessert I took a few minutes to appreciate the paintings hanging inside The Penthouse. I remember the photography lesson I took that talked about Rembrandt’s lighting technique, it has an inverted triangle-shaped light on the cheek, below the eye.

Before heading home we had a little drinking sesh with cocktails prepared by the bartender. The bartender prepared 6 mixes each and you can actually  create or customize your own mix for P230.

Hotel Rembrandt is one of the popular hotels in the Philippines before and is still has maintained its quality. It’s still is the place to be if you’re looking a private place where you can dine with friends, family, or love one comfortably without breaking the bank. I would like to thank Chef’s wife, if not for her he would have not decided to go back to the Philippines, we would have not tasted these dishes.

This is how I look after 4 hours and 15 dishes. “Nakakapagod din pala kumain.

For more information and reservations you may visit Hotel Rembrandt‘s Facebook page  http://hotelrembrandt.com.ph. Follow then on Facebook and Instagram . to get updates on their latest promos, deals and events.

Comments