The Plaza has been a fixture in the Manila food scene ever since they opened the restaurant complex that carried their name in Makati back in the 1965, where Raffles and Fairmont now stand, and up until today, they are still continuing the tradition of serving nostalgic Filipino favorites through their catering business as well as The Plaza kiosks found in strategic malls around Metro Manila. Recently, they partnered up with Rustan’s Makati and launched a pop up on the fifth floor to serve up some of their best-known dishes along with a story behind how each dish was created.
The Plaza is a continuing saga of four generations of pioneering restauranteurs, starting with their matriarch, Engracia Cruz Reyes, fondly known as Aling Asiang, who founded the Aristocrat Restaurant in 1935, to her son Joe and daughter-in-law Meldy’s breaking new ground in the catering business in the ‘60s with The Plaza. It was lola Meldy who conceived, developed, and perfected The Plaza Premium Baked Ham together with their Swiss Master Chef, Gosta Petterson, who also had a hand in creating some of their other popular offerings. Lolo Joe and lola Meldy had a daughter, Millie Reyes, who was schooled at the prestigious Ecole Hoteliere de la Societe Suisse des Hoteliers of Lausanne, Switzerland as well as Cornell University in Ithaca, New York. She opened The Plaza at the Philippine International Convention Center (PICC), and soon the brand became top of mind when it came to handling big international conventions. Millie was also the mind behind bringing The Plaza from the distinguished banquet halls to the malls at affordable prices. Now, it’s Aling Asiang’s great granddaughter’s turn to continue the legacy, and Millie’s daughter, Karla, does so effortlessly, managing all of The Plaza Premium Baked Ham kiosks, as well as their other brands.
The Plaza pop up on the fifth floor is quite the hidden gem, the emerald-hued store welcomes in visitors with its open plan, large hanging plants, and portraits that represent The Plaza’s rich history. The stories behind each dish is just as delicious as the food itself, and some of the more dignified regulars would probably recognize the menu from their childhood.
The Krispy Kangkong (P200) appetizer was created in the ‘80s, when Joe and Meldy opened a restaurant in honor of Joe’s mother, named Aling Asiang, and the restaurant offered Asiang’s favorite dishes like kare-kare, mechado, and other regional Filipino specialties from manok sa ubi to pinakbet. The restaurant was designed by Architect Terry Gavino and was inspired by the “kiping”, a leaf-shaped piece made from sticky rice flour that, when fried, is akin to pappadums. Art pieces of glass etched by well renowned artist, Soler, son of Malang, also adorned the restaurant, and because it was foliage inspired, Millie created the dish which was served as pica pica to guests as they waited their entrees, much like how kropek would be served today. Each piece is dipped in a light batter before being tossed in hot oil, allowing for a light, crispy texture that pairs well with a garlicky dip.
Lolo Joe loved burgers. He had them in all sizes: regular, mini, hamburger steak, and meatball form. He loved burgers so much that he would eat it any time, any place and always with a milkshake and fries. It was because of him that his daughter, Marijo, developed a burger with a cream cheese center when they opened the Sandwich Studio for Virgie Ramos of Sanrio in the late 70’s. Since then, The Plaza Cream Cheese Burger (P380) has remained one of The Plaza’s signature dishes, and the signature stuffed patty is nestled between a soft brioche bun with lettuce and tomatoes, served with chips.
If the Chicken a la Kiev (P450) looks familiar, it’s because it was created by Chef Gosta for The Plaza when it first opened in 1966 and was used for a Dari Creme commercial on TV and in print ads! It became so popular that other establishments nationwide tried to copy it! The original Chicken a la Kiev that’s served at the pop up consists of a big boneless chicken cutlet stuffed with herb butter, coated with breadcrumbs and deep-fried. Served with rice and steamed vegetables, there is that satisfaction of cutting into the chicken and watching the melted butter ooze out, absorbing into the grains for a creamy spoonful of rice to accompany a tender piece of chicken with a crunchy coating.
The Lasagne Al Forno (P400) is a favorite of Millie’s, and with one bite into the rich, creamy pasta, you’ll know why. Served with garlic bread on the side, this incredibly cheesy dish hides layers of minced beef, pasta sheets, and béchamel sauce underneath, and one can’t help but polish everything off, scraping the sides and bottom to make sure none of the precious sauce is wasted.
Another indulgent pasta dish that seems to have harkened from another era is their Truffle Pasta In Parmesan Wheel (P400), where spaghetti noodles are cooked in al dente in a rich cream sauce before being tossed in a giant parmesan wheel along with a thick black truffle paste, to ensure each strand is covered in full on creamy, earthy, truffle goodness.
The Boiled Corned Beef (P550) is The Plaza’s signature dish of Angus beef, cured and boiled to perfection, served with steamed vegetables, steamed rice, and their Horsey Radish Cream. If it seems like one of those old school dishes that belong in the swinging ‘60s, it really is! Lolo Joe and chef Gosta got the inspiration for the boiled corned beef from the then popular New England dinner consisting of boiled brisket of beef with assorted vegetables. It was presented as an alternative to beef nilaga, which lola Asiang loved to serve for Sunday lunch and was an ideal potluck dish for family gatherings. When The Plaza launched its freshly boiled corned beef, it was an instant hit and became the best seller, and it still is.
Another variation, the Roast Angus Corned Beef, came in celebration of the new millennium as lolo Joe continued his unique culinary innovations, this time getting inspiration for this dish from Arby’s roast beef served with Horsey Radish Cream. This can be enjoyed on its own, with steamed rice, or with The Plaza’s housemade pandesal.
Lastly, customers can also enjoy The Plaza Premium Baked Ham at The Plaza pop up. This signature dish was developed in the 60’s by chef Gosta upon the suggestion of lola Meldy, lolo Joe’s wife. Familiar with the palates of Manila’s elite, she insisted on a piece de resistance for every Filipino table. Inspired by Swedish ham usually served during Christmastime, The Plaza Premium Baked Ham was designed for the Filipino taste – a perfect blend of sweet and salty. Cured, lightly wood-smoked with herbs and spices, oven-baked, glazed, and covered with a sweet crumbly crust, this picturesque ham is a delicious showstopper for any occasion, but customers can now enjoy the perfectly balanced flavors with The Plaza’s housemade sauces – Original Glaze, Gutsy Garlic, Wasabi, and Honey Mustard.
Catch The Plaza Pop Up on the fifth floor of Rustan’s Makati until May 31, 2019.
The post The Plaza Pops Up at Rustan’s Makati appeared first on Mucking Around Manila.
