The metro’s hottest private club has a new chef. And given his credentials and sharp palate, it won’t be a mystery if the Manila House in Bonifacio Global City lures in people for a sampling of his specialties. Executive chef Piya Suthasiri joins the team, armed with a 20-year work experience in resorts around the world, including the Maldives, Langkawi, Phuket and Amanpulo.
At his new home, he will showcase his chops when it comes to continental cuisine. But as a proud Thai, he first introduces the food from his home country under a special menu called the Thai Corner. His appetizers include familiar fare such as Crispy Catfish and Sour Mango Salad, Tom Yum Goong or spicy and sour shrimp soup, and the Pomelo Salad or Yum Som-O Goong with grilled shrimp, peanuts and fresh herbs dressed in a roasted chili dressing. For entrees, he has three to choose from—steamed whole apahap in a sour lime dressing, red coconut curry of duck confit, and Thai shrimp paste rice. There’s only a single dessert on offer, but it’s the one everyone practically orders, mango sticky rice. “I would like to bring unique flavors and authenticity of Thai food and southeast Asian cuisine as additions to the Manila House menu,” he says.
Angelo Comsti writes the Inquirer Lifestyle column Tall Order. He was editor of F&B Report magazine.
