MANILA, Philippines – Chef Choi Hyun-seok was in Manila — and yes, this time, he brought the garlic.
Fans of Culinary Class Wars will know exactly what that means. Chef Choi, known for his vibrant personality and innovative Korean-Italian fusion cuisine, made a quick stop in the Philippines to serve an exclusive, five-course menu of his famed creations from the hit Netflix show to guests.
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Chef Choi is currently the head chef at Choi, a fusion restaurant in Seoul, with over 30 years of culinary experience. He flew in with his kitchen team for a three-day, five-course dinner series with Solaire; the final dinner was on April 7, following a back-to-back dinner in Solaire Resort Entertainment City’s Finestra on April 5 and in Solaire North on April 6.
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A fan-favorite top 8 finalist and beloved White Spoon, it felt a bit surreal to see Chef Choi in person after watching him lead The Gazillionaire’s Exorbitant Diner team to victory on screen. It was a more chill kind of pandemonium — the composed flurry of a medium-stakes kitchen without the cameras — and it was fascinating to watch how his team from Korea and Solaire’s staff worked in sync to serve a room full of excited and hungry guests.
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But if you missed it, don’t worry — Chef Choi’s signature dishes will be available ala carte from April 11 to July 6 at Waterside in Solaire Resort Entertainment City, and select dishes at Finestra in Solaire Resort North. Here’s what we tried — and what to look forward to!
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A taste of culinary prowess
Among Chef Choi’s amusebouches (bite-sized hors d’oeuvres) is one called Bean (P560), a tiny and simple bite: a delicately crisp cracker with a chickpea puree on top that’s flavored with black garlic and cumin, finished off with edible flowers. It tasted like a familiar hummus, perked up by sharp acidity.
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The Donut (P1,200) however; yes, it’s tiny and yes, it’s pricey. But this playful yet sophisticated one-bite dish is worth a try — if not for the premium caviar alone. The fried brioche dough was light and just slightly sweet, with charred corn kernels and caviar on top.
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That salty, tangy pop from the caviar cuts through the sweetness, while the corn gives it texture and that distinct, smoky flavor. Honestly, one donut was not enough (but its price forces it to be)!
The Seaweed Soup or Miyeok-guk (P680) — this was the dish that brought his team to victory, and just the aroma was enough to signal its depth — it had that briny aroma of the sea, without being too much. Floating on top the savory broth was a golden, breaded piece of hairtail fish, buttery and crisp, soaking up the broth without its crunchy exterior falling apart.
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What elevated it even more was the pickled radish also served — delicately sweet, crisp, and bright, and a complementary companion to the richness of the soup; this was a small detail, but maybe my favorite part.
Chef Choi’s famous Vongole (P750) is worth its price — the amount of fresh clams bathed in a garlic-butter sauce was generous. There was none of that overly saline taste; that’s how you know the clams were fresh.
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The sauce was silky and clung effortlessly to the noodles, which tasted homemade — flat, wide, almost lasagna-like but chewier and more springy. A simple and well-made pasta, with a clean, subtle saltiness from the clams, paired with the warmth of garlic and indulgence of butter.
Also a show favorite, the Three-Sauce Steak (P6,680) or the Jang Trio Steak boasts a huge cut of Wagyu striploin — boldy pink in the center — marinated in doenjang (fermented soybean paste) and served with cubed pears shaved with truffle (this flavor wasn’t very prominent), asparagus, and a fluffy gochujang cream.
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I liked putting the gochujang cream on the steak — it added a tangy, spicy edge without overpowering the meat. The wagyu itself was thick, moist, and simply seasoned, letting the marbled fattiness speak.
The Shaved Ice Cream Bingsu (P2,000) is Chef Choi’s Solaire-exclusive dessert that combines mascarpone and white chocolate ice cream over shaved bingsu ice and cacao nibs, providing a contrast of textures. On the side is a cake- biscuit hybrid covered in balanced matcha, filled with red bean.
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Texturally interesting and not too sweet — it was a light and nice way to end the meal.
Chef Choi’s food blends Korean traditions and ingredients with Western technique, but it never feels forced — the dishes are well-thought-out and grounded in flavor, even when playful. If you’ve watched Culinary Class Wars and wondered what those dishes taste like — now’s your chance!
To reserve a table or check out the full menu, you can visit Solaire’s website or call +632 8888 8888. – Rappler.com