“Ginatang ampalaya, adobong posit, lechon!”:Ms. Okada shares favorite dishes and Yu Li’s new menu

MANILA, Philippines — Behind each profitable man is a girl, and Takako Okada, vp of Okada Manila, is happy with her contributions to the worldwide success of the multi-billion-dollar lodge and on line casino resort, telling the Filipino press at a latest Thanksgiving dinner: “I at all times… “I am not behind Mr. Okada.”

“I watch him attend conferences. I additionally helped conceptualize our lodges and casinos,” Ms. Okada stated. Philstar.com and different media company by way of Japanese-Filipino translator on the latest dinner at Yu Li, Okada Manila.

Yearly, Okada and her household collect for the Thanksgiving custom of the Mid-Autumn Pageant to rejoice the harvest season of their native Japan.

“In Japan, we rejoice it (Mid-Autumn Pageant) in a different way,” Ms. Okada recalled.

“Our household loves fall as a result of it’s harvest season – there’s good rice and plenty of fish and greens,” she stated.

She added that mid-autumn in Japan is the time once they collect to understand the moon’s rotation. They fill the pyramid with bamboo shoots and their needs.


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Sharing a part of the Thanksgiving custom of the Philippines’ Mid-Autumn Pageant, Ms. Okada lately welcomed media and influencers to the launch of Okada Manila’s new This autumn menu for her fine-dining Chinese language restaurant Yu Lei.

Mrs. Okada and her household like to journey, and once they return to their native Japan, they at all times respect the fantastic thing about the lotus flower. As such, in accordance with Ms. Okada, the “Yu” in Yu Lei means “ball” or “jewel,” whereas “lei” means “bud,” as a result of she envisioned her favourite Okada Manila restaurant serving delicacies that “blooms like spring Flower”. Bud.” This additionally explains why the positive eating middle is crammed with floral motifs and decorations, punctuated by particular rooms named after flowers, Instagram-worthy hallways designed by a Japanese architect, and grand chandeliers within the form of a Czech artist’s satellite tv for pc.

Some Japanese parts and components from the “Land of the Rising Solar,” in relation to their seasons, are additionally included into the dishes, leading to a colourful menu, in order that diners can “respect not solely the style but additionally the way in which the meals is offered,” Ms. Okada emphasised.

The restaurant has unveiled its well-curated particular menu for the final quarter of 2023, consisting of beautiful dishes created by Michelin-starred Chef Mikiya “Miki” Imagawa of Yu Lei.

“Chef Miki cares not solely concerning the style of the meals, but additionally its design. He at all times thinks from the diners’ perspective and is at all times related to the that means of Yu Li — exact and complicated — in contrast to different Chinese language eating places that strongly characteristic photos of dragons and so forth,” Okada defined by means of a translator. that”.

Chef Miki first met Ms. Okada in Beijing, China, little did he know concerning the culinary journey that lay forward of him. The Chef’s ardour, diligence and culinary expertise led him to guide Yu Lei Restaurant, incomes the coveted Michelin Star inside six months of opening the unique Yu Lei Restaurant in Hong Kong.

Chef Mickey drew inspiration from the sweetness and magnificence of flowers for the title and idea of Yu Lei, which symbolizes beginnings and progress, parts which might be mirrored within the restaurant’s culinary philosophy. Yu Lei’s intricate design and cute title embody the essence of a brand new starting and steady evolution within the culinary world.

Yu Li’s transfer from Hong Kong to Manila offered distinctive challenges and studying curves for Chef Mickey. The varied culinary panorama required intelligent changes in flavors and components whereas sustaining the integrity of his dishes.

Described by Okada Manila as “Shanghai’s trendy gastronomy,” the brand new collaborative menu between Chef Miki and Ms. Okada gives a symphony of flavors and is available in bite-sized parts as a result of Okada likes to eat in small parts so she will share her meals.

The tasting parts are additionally impressed by the bento bins that turned widespread for take-out orders from Yu Lei when the restaurant needed to shut as a result of COVID-19 pandemic.
Ms. Okada stated the brand new menu consists of dishes with scrumptious flavors that may be paired with wine, as a result of Okada herself likes to drink.

Yu Lei has its personal cellar with round 2,000 bottles of wine representing 1,500 manufacturers, together with classic wines corresponding to Chateau Petrus Pomerol courting again to 1986.

Chef’s selection of seven varieties of appetizers

Clockwise: Chef’s Alternative 7 Appetizers, Remy Mistral Cocktail, Jasmine Tea, Steamed Seafood Dumpling Soup

Philstar.com/Deni Rose M. Affinity-Bernard; Okada Manila / Launched

This coordinating appetizer plate set gives a tapestry of flavors and textures. Every fastidiously chosen morsel is available in small parts however is filling and nutritious, balanced with greens and harmoniously enhances the restaurant’s cocktail choice, which incorporates Remy Mistral, Remy Ginger and Royal Sidecar.

Steamed seafood dumpling soup

Pear-shaped dimsum swims in a soup impressed by conventional Chinese language culinary practices, combining the wealthy style of Jinhua pork with sun-dried scallops and chosen seafood.

Baitang soup, whose broth is ready from bone marrow boiled for a number of hours, is understood for its clean texture and deep flavour, reflecting the simplicity and variety of Chinese language cooking. They’re valued not just for their style but additionally for his or her position in making a balanced culinary expertise.

Marinated wagyu steak with caviar and greens, beef tenderloin with paprika in xo sauce.

Clockwise: marinated Wagyu steak with caviar and greens, beef tenderloin with paprika in XO sauce; grilled lobster with sesame butter sauce and sautéed Japanese scallops; Peking duck fried rice

Okada Manila / Launched

Diners are handled to 2 beautiful beef dishes that showcase distinct flavours. The primary highlights marinated wagyu, which is fantastically complemented by a contact of caviar. Its counterpart, the American tenderloin, is enhanced with the chef’s signature XO sauce. For the perfect tasting expertise, the chef suggests alternating between the 2 dishes to take pleasure in their distinctive flavors and textures.

Grilled lobster with sesame butter sauce and sauteed Japanese scallops with zucchini

At Yu Lei, diners can savor tender, candy lobster, enhanced by a clean sesame butter sauce. This creamy addition balances out the spiciness of the earlier XO sauce. Together with the lobster, the menu options the scrumptious sweetness of Japanese scallops, paired splendidly with the contemporary style of zucchini. The creaminess of the lobster balances the saltiness of the XO sauce.
Peking duck and lettuce fried rice

On this dish, scrumptious crispy Peking duck pairs harmoniously with refreshing lettuce and fragrant jasmine rice. Each chunk is a mix of savory, candy and umami flavors, highlighted by a whisper of smoked wok hei and premium soy sauce.

Oolong tea pudding with contemporary fruits, black sesame dumplings in jasmine tea soup

Oolong tea pudding with contemporary fruits, black sesame dumplings in jasmine tea soup

Okada Manila / Launched

As for dessert, the oolong tea pudding, topped with contemporary persimmons and grapes, captures the essence of autumn. That is accompanied by sesame dumplings in a lightweight jasmine tea broth, offering a refreshing distinction. Exploring the complete menu permits diners to really respect the breadth and depth of cooking.

“Truly, it is easy: stir-fried noodles topped with greens and seafood,” Okada stated of her favourite Yu Li dish together with Chef Makki’s XO sauce recipe, made with hand-cut scallops.

Ms. Okada stated the XO sauce makes every little thing tastier.

As for Filipino meals, you’ll be stunned by her favourite meals.

“Ginatang ampalaya, adobong pusit and lechon!” shouted the Japanese businessman.

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