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WHEN it was told as a children’s story, Alice in Wonderland it has captured the imagination to this day. While we can’t go down the rabbit hole (or can we?), Conrad Manila has introduced a buffet concept that should feel the same way.
Conrad Manila held a preview of their dessert, called Wonderland Reverie, on April 18 at their buffet restaurant, Brasserie on 3rd. All of the buffet stations were converted to dessert only that day, serving as hard work as Alice’s.
Rupert Hallam, general manager of Conrad Manila, told us in an interview that they got it from a similar concept at its sister property, the Tokyo Hilton, some years ago. “The amount of detail, time, and effort that goes into producing every dessert is amazing,” he said of this Philippine brand. According to Nicolas de Visch, executive chef at Conrad Manila, brainstorming and making all the ideas took about two months.
Each station had a theme: Mr. De Visch said in a group discussion, “It is placed on your arrival according to the chapters of the book,” he said, referring to. Alice in Wonderland. “But it’s all about how you want it.”
That’s why it started with a Victorian tea party theme, beautifully decorated and layered with treats like madeleines and Battenberg cake (pink and yellow sponge cakes under a marzipan shell; said to be named after Queen Victoria’s granddaughter and King Charles’ great-grandmother, Princess Victoria of Hesse, who married into the Royal House of Battenberg).
The next station was “Down the Rabbit Hole,” through which Alice entered Wonderland. Treats included miso caramel brownies and maple bacon cookies. Then there was the “Mad Tea Party,” where Alice met the Mad Hatter and the Rabbit. There was dulce de leche pot de creme and pistachio sphere, among others. Then we went to the “Court of the Red Queen,” which featured chocolates dyed red and shaped like roses (and other things), but also her famous tarts.
There was a delicious place called “Frabjous” (a name made up in a book), and here we stuffed ourselves with sausages (made from a woven pastry shell), salmon blinis, and smoked tomato soup. The next station was the “Pool of Tears” (which Alice created by crying), with curious food and drinks labeled “Eat Me” and “Drink Me.”
At the White Queen station, there was chocolate babka and a wall of donuts, but there was also a castle carved out of white chocolate. All in all, the entire display delivers a sensory delight.
That is, if you can handle it all.
During the presentation, we only managed to eat about five plates (including appetizers). Combined with free-flowing tea, it’s definitely a two-hour activity.
Mr. Hallam, general manager of Conrad Manila, told us in an interview, “For celebrations, it’s okay. Everyone likes to indulge a little.
“It’s always good,” he said when we pointed to the task of making all the desserts. “Everything in moderation.”
The dessert buffet is available every Saturday and Sunday until July 31 from 3 to 5 pm for P2,500 net per person. For questions, call 8833-9999 or email MNLMB.FB@ConradHotels.com. – Joseph L. Garcia
