Rafael's Tapas Bar at RWM: The Place for Dad's Original Recipes, Leveled Up!
It was my first time to visit Rafael's inside Resorts World Manila. From the plating of the dishes down to every nook and corner, all is very artistic. It spells class and elegance, yet the owner still made it a point that the place is not intimidating. The staff is warm and courteous ensuring a comfortable stay.
You will no doubt feel like a million bucks as you step in and immerse in the sophistication.
Interior decoration boasts of towering Toto Aguilon wire spires, commissioned paintings from artists Tanya Gaisano Lee and Angelo Tabije, John Lloyd Cruz photographs, red and black draped tables, golden trumpet chandeliers.
Expansive fine wine.
To make your private events more special, reserve the upstairs Petronila Room (named after the owner's mother).
The posh Petronila mezzanine room is yours for Php 200K (consumable) which comes with the mandatory Wi-Fi and a flat-screen TV that can be hooked up to Resort World shows. They even serve off-menu items provided they are informed beforehand.
Centerpiece is Louis XIII, 750ml is at Php 250K!
The VIP room 's golden washroom...
It was an honor to be invited to the food tasting of Rafael's. It is a feast not only for the tummy, but for the senses. Rafael's is about Spanish-inspired Filipino food, as the owner shares, “All our dishes are all-time familiar favorites that offer a unique twist in taste and presentation.”
At Rafael's, good food is all about freshness- nothing stays long in the freezer, nothing canned is used, and everything is made in-house, even the pasta and especially the sauces.
Note the very interesting names!
TAPAS
Chicken that Crossed the Road- Chicken skin (chicharone) with chili malt vinegar, pickled carrots and radish puree
Duck Sisig- Spicy Duck Breast Sisig with aioli and quail egg
Miss Gump in Hot Flashes- Flambé Al Ajillo Gambas with black garlic, chardonnay, roasted chilies and grilled lemon
Dinuguan- Fresh pig's blood, pork lungs, pork belly, crispy intestines, grated dark chocolate
TERCERA FORMULACION "STARCHES"
Smoke Break- Ricotta Tinapa Tortellini Pasta, in-house smoked tinapa, roasted cashew ricotta pesto tortellini, spiced pea compote and za'atar tahini creme
First Love- Spicy crab Risotto, Soft shell crab with chorizo, chicken thigh, charged lemon
LUNCH & RECOVERY
Rib Eye Tapa- Roasted prime ribeye, honey spiced tapa sauce, corn bell pepper rice, poached egg
LAND MEETS SEA "MAINS" 4
Slow Matador's Bull- Blackened roasted wagyu brisket caldereta with carrot puree & garlic potato puree & fried olives
Chicken Hitchhiker- Brown sugar brined chicken roast inasal with caramelized pineapple, pineapple rice
FINALES FELICES "DESSERT"
Maja Blanca with Caramel Popcorn
For drinks, I asked for Pornstar Martini.
Then later on, to cap everything off, Coffee...
They are all beautiful and yummy, and the flavors are balanced. My personal favorites are the Smoke Break and Slow Matador's Bull.
“The concept behind all these is simple,” Henjie Carmona stated: “I want Rafael’s to be that kind of place where you always want to come back to every day because it’s home and the food reminds you of family."
Rafael's is named after the owner's late father, who has a passion for cooking, and whipped up delicious food! Everything that went into it has been inspired by his dad who had taught him everything about food and cooking.
His lessons included that food is everybody’s game. Carmona concluded, “just like my father said everything’s done with food: deals closed, relationships opened, victories celebrated, wrongs amended, and sins forgiven.” Nobody loses with food and the best businesses invest in it!
Carmona is a communication research graduate by degree and initially a banker by profession, and has been in the hotel and restaurant industry for more than two decades now. His group pioneered the condotel (condominium + hotel) format and the executive breakfast lounge, and now wants a further challenge by offering ala carte.
Here is the menu for reference:
Rafael's seating capacity:
Main 50 pax
Petronila Room 20 pax
For more information, check them out on FB and IG: @ rafaelsrwph
More pics here:
In Rafael's, there is a glimpse of the Carmona home. Shared from their family to yours: the patriarch's passion for home-cooked dishes, the matriarch's elegant homemaking, and the son's penchant for art collecting to the upscale hotel-casino complex’s food, wine, and fun loving clientele of high rollers, junkets, and the fancy set.
Visit Rafael's Tapas Bar & Restaurant at the 2/F Garden Wing, Newport Mall, Resorts World, Pasay City (nearest way is the escalator at the side of Cafe Maxim's). Operating hours is 12 NN to 12 MN. Thanks for reading! :)
You will no doubt feel like a million bucks as you step in and immerse in the sophistication.
Interior decoration boasts of towering Toto Aguilon wire spires, commissioned paintings from artists Tanya Gaisano Lee and Angelo Tabije, John Lloyd Cruz photographs, red and black draped tables, golden trumpet chandeliers.
Expansive fine wine.
To make your private events more special, reserve the upstairs Petronila Room (named after the owner's mother).
The posh Petronila mezzanine room is yours for Php 200K (consumable) which comes with the mandatory Wi-Fi and a flat-screen TV that can be hooked up to Resort World shows. They even serve off-menu items provided they are informed beforehand.
Centerpiece is Louis XIII, 750ml is at Php 250K!
The VIP room 's golden washroom...
It was an honor to be invited to the food tasting of Rafael's. It is a feast not only for the tummy, but for the senses. Rafael's is about Spanish-inspired Filipino food, as the owner shares, “All our dishes are all-time familiar favorites that offer a unique twist in taste and presentation.”
At Rafael's, good food is all about freshness- nothing stays long in the freezer, nothing canned is used, and everything is made in-house, even the pasta and especially the sauces.
Note the very interesting names!
Chicken that Crossed the Road- Chicken skin (chicharone) with chili malt vinegar, pickled carrots and radish puree
Duck Sisig- Spicy Duck Breast Sisig with aioli and quail egg
Miss Gump in Hot Flashes- Flambé Al Ajillo Gambas with black garlic, chardonnay, roasted chilies and grilled lemon
Dinuguan- Fresh pig's blood, pork lungs, pork belly, crispy intestines, grated dark chocolate
TERCERA FORMULACION "STARCHES"
Smoke Break- Ricotta Tinapa Tortellini Pasta, in-house smoked tinapa, roasted cashew ricotta pesto tortellini, spiced pea compote and za'atar tahini creme
First Love- Spicy crab Risotto, Soft shell crab with chorizo, chicken thigh, charged lemon
LUNCH & RECOVERY
Rib Eye Tapa- Roasted prime ribeye, honey spiced tapa sauce, corn bell pepper rice, poached egg
LAND MEETS SEA "MAINS" 4
Slow Matador's Bull- Blackened roasted wagyu brisket caldereta with carrot puree & garlic potato puree & fried olives
Chicken Hitchhiker- Brown sugar brined chicken roast inasal with caramelized pineapple, pineapple rice
FINALES FELICES "DESSERT"
Maja Blanca with Caramel Popcorn
For drinks, I asked for Pornstar Martini.
Then later on, to cap everything off, Coffee...
They are all beautiful and yummy, and the flavors are balanced. My personal favorites are the Smoke Break and Slow Matador's Bull.
“The concept behind all these is simple,” Henjie Carmona stated: “I want Rafael’s to be that kind of place where you always want to come back to every day because it’s home and the food reminds you of family."
Rafael's is named after the owner's late father, who has a passion for cooking, and whipped up delicious food! Everything that went into it has been inspired by his dad who had taught him everything about food and cooking.
His lessons included that food is everybody’s game. Carmona concluded, “just like my father said everything’s done with food: deals closed, relationships opened, victories celebrated, wrongs amended, and sins forgiven.” Nobody loses with food and the best businesses invest in it!
Chef Jinggoy Fernandez (left) answering during the Q&A while Rafael's Owner Henjie Carmona (right) looks on.
The Chef has 12 years of experience under his belt, and says that European and Western techniques are applied to these familiar Pinoy comfort food.
Carmona is a communication research graduate by degree and initially a banker by profession, and has been in the hotel and restaurant industry for more than two decades now. His group pioneered the condotel (condominium + hotel) format and the executive breakfast lounge, and now wants a further challenge by offering ala carte.
Rafael's seating capacity:
Main 50 pax
Petronila Room 20 pax
For more information, check them out on FB and IG: @ rafaelsrwph
More pics here:
In Rafael's, there is a glimpse of the Carmona home. Shared from their family to yours: the patriarch's passion for home-cooked dishes, the matriarch's elegant homemaking, and the son's penchant for art collecting to the upscale hotel-casino complex’s food, wine, and fun loving clientele of high rollers, junkets, and the fancy set.
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