He’s the chef who won Jakarta’s Best Brunch for two years in a row, and trained in Michelin-starred restaurants from Macau to Doha to Las Vegas. He pairs classical disciplines with a distinct flair for the theatrical, and he is also a Certified Wine Specialist. He is the new Executive Chef of Makati’s Raffles and Fairmont Hotels. Meet John Beck!
The Return of Mireio’s Sunday Tradition
Taking care of the Spectrum buffet restaurant, Mistral, the Writer’s Bar and everyone’s favorite, the Long Bar, may seem daunting, but the chef is all smiles as he welcomes us to his signature Sunday meal, the Brunch Society. It’s the return of Mireio’s beloved weekend tradition, replete with truffle-laced dishes and indulgent foie gras. From a Frédéric Mistral poem about Provence, France, the restaurant is truly in keeping with the literary spirit of Raffles. And yes, it is truly French.
A Francophile’s Sanctuary
I’ve been a genuine fan of Mireio ever since it opened, I am a real Francophile when it comes to this. Dinners here are ultra romantic, candles lit and gorgeous views of the city seen from its ninth floor dining room, the whole ambiance is intoxicating, what more with the selection of reds and whites. But for an undoubtedly French experience, I really have to say, visit here for the Sunday Brunch.
A Leisurely Sunday Experience
It starts late, at 12nn, more lunch than breakfast if you will, but the food selection is very much to start the day with a surfeit of early morning favorites. It’s a relaxing cozy experience, stay up to three and eat and drink elegantly, as slow as you wish. It is a Sunday after all.
The Grand Brunch Buffet: Appetizers & Seafood
I started with the grand brunch buffet. All sorts of international cheeses and breads, and a lot of small plates, one of the innovations of the chef. Each one rounds off the first track with offerings such as luscious beef tartare and finely cooked scallops. In the middle of the dining room is the seafood section: crabsticks and shrimp and more, including my favorite, Black Irish oysters, of which I had eight, yes eight whole plump pieces, before I was reminded of the other offerings.
Indulgent Breads & Bites
The pretzel bread, one of my cherished items, was on the bread spread, and I had a couple — warmed and drenched in butter, they were perfect. I had them as mini sandwiches, and in between, the pork belly cracklings, tempting no end, each bite was crisp and crunchy. I know it’s an odd way to enjoy both, but that is the purpose of this Brunch Society: enjoy what you can, as much as you can, for the grand amount of time you’ll spend inside Mireio.
The Four-Course Structure
It was time for the mains of the buffet. select one soup, one entree, one poisson, and one viand for a thoughtfully curated brunch. “Poisson” is fish, and “Viande” is meat. Truly a full meal. For the soup, I had the Wild Mushroom, thoughtfully made of finely minced mushrooms, sauteeing them in butter. Yes, butter was everywhere, the French are truly inspiring!
For my entree, I had the Pan-Seared Foie Gras of course. How could I resist mulled wine-poached strawberries, dark bread crumble, and berry gastrique piled upon a so-generous portion of the foie? I gave in and loved every single morsel.
For my piece de resistance, the viand, I had the Australian Wagyu Striploin. It was the proper ending to the brunch, beautifully medium-rare strips, served with shoestring potatoes and red wine jus. No need for anything else, I just relished the experience. From oysters to steaks. All French. I was completely sated. And smiling, as I looked around the restaurant, I saw similar expressions of excellence and exceptional satisfaction.
A Warm Welcome to Chef Beck
To Chef John Beck, I’d like to thank you for a most wonderful repast. I didn’t have dinner that Sunday, as I was simply too full. Welcome to the Philippines, and we welcome your takes on Sunday Brunch and beyond!
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