Revisiting the allure of ‘Spices’ (Sabong News)
Author
Philip Cu Unjieng
Date
MARCH 21 2022
One hotel restaurant my sons and I have enjoyed over the years is Spices at the Manila Peninisula. While most luxury hotels will have a fine-dining, prestige restaurant, Manila Peninsula opted to have such a restaurant via Old Manila, and then unveiled one that celebrates regional Asian cuisine in a great manner.
During the pandemic, this restaurant, Spices, went on hiatus. But I was happy to find they’re back, only open from Wednesdays to Sundays. I’m even happier to know that all the old favorites are still on the menu, with a new page devoted to plant-based dishes but still with an Asian twist.
It was these plant-based dishes that caught my attention when we recently had Sunday lunch there. There’s a cauliflower tikka masala which has roasted cauliflower, surgeons tomato, garam masala, coriander, and paprika that give it that distinct tikka masala flavor but with a vegetarian base. And if it’s a Chinese dish you’re after, there’s sweet and sour tofu with red bell peppers, pineapple, and tofu taking the place of the pork or fish we’d normally get.
The tempe goreng has Indonesian roots, and it’s deep-fried tempeh that’s served with garlic, coriander, tumeric, and sambal. The Pak Boong Fai Deng is wok-fried water spinach with yellow beans, chili, and oyster sauce. Along with the cauliflower tikka, these were my favorites. And there’s Rau Xao, vegetables stir-fried with garlic and ginger.
As for the old go-to’s, Spices has one of the best Thai Shrimp Pancakes in the city. My boys and I can’t be at Spices without having this. It’s done with a consistent, soft texture that’s a great discovery, if you haven’t tried this yet. Their catfish salad is also a perennial favorite, something we dig into with gusto, and it’s chopped and prepared for one’s convenience.
The fresh Spring Rolls, Vietnamese style complements these Thai dishes in a great way. And this remains one of the best things about Spices—how one can mix and match dishes from all over the region, so that you aren’t stuck with ordering only Thai, or Vietnamese, Malaysian, Indian, or Indonesian. You’re literally on a quality culinary tour of the region, and that always counts for something when eating in a group.
Besides, how can you not love the ambiance of Spices’ gazebo extension, where it seems you’ve been transported outdoors while still enjoying the coolness of indoors. I always request for a table at the gazebo, and evening dinners here are magical. Welcome back, Spices!
