It turns out, I’ve been lucky enough to visit and feature, one after the other, my most favorite restaurants, from Bolero to Tsukiji for Spanish and Japanese, and most recently, my absolute cherished Chinese restaurant, Jasmine in the New World Makati. I’ve been going here for years, and while I missed it during the pandemic, I was present and willing before and after. There’s one particular dish that I never miss, the Barbecued Pork Buns. They’re flaky, freshly baked pastries filled with beautiful pork. Simple, but I always end up eating way over my ratio. But during the launch of the A La Carte menu, I missed them, and for good reasons. The new dishes were really quite exemplary.
We were a small group, old friends coming together to welcome Kat Nocom to the hotel, as their head of marketing. This petite lady has had an impressive career in the hotel industry, and we were very pleased to share the meal with her. She welcomed us warmly and introduced us to the Master Chef behind the great dishes of Jasmine, Brandon Ng. He’s been in the Philippines for three years now, and he warmly smiled as he described what we were to have for lunch.
Delicate Dimsum, Memorable Flavors
It started with a triptych of new dimsum specials: Seafood Lobster Dumpling, Golden Harbor Salmon and Asparagus Dumpling, and Mushroom and Truffle Dumpling, Each piece was attractive, poised on dimsum baskets, and taste wise? The delicate dumplings delivered. My top choice were the Seafood Lobsters, the orange chunks peeking through the tiny windows on the dimsum. Delicious!
The Imperial Peking Duck Experience
The next dish was surprising, the Imperial Peking Duck. Served two ways, the first on thin, tiny pancakes, similar to danbing in texture, with green onions and the irresistible Hoi Sin sauce, and the magnificent skin of the duck. There was more than enough for our party, and it was grand, and I of course, made this my “main course” despite it listed on the menu as an “appetizer”! The second way, the duck meat minced, and served with lettuce, was likewise fantastic. Truly one of the best ducks from any restaurant in the country. I munched away with a big smile on my face.
Celebrating Filipino Ingredients
Ingredients featured throughout the menu include fresh vegetables from the Cordillera region, Bicol chili peppers, salted fish from Negros, and sustainably sourced seafood from Palawan. Through these partnerships, Jasmine celebrates local provenance while supporting regional communities. Truly fulfilling New World’s purpose of “creating a future where people and places enrich one another,” Great Job!
Honey Orange Chicken and Beef Tenderloin
The main courses began with Honey Orange Chicken and Chinese Style Beef Tenderloin, and I have nothing but praises for Chef Brandon’s use of local ingredients. The Honey Orange was an instant favorite, chicken fried until crispy, then delectable honey sauce poured over the meat and the luscious slices of orange. It was breathtakingly simple, served with edible flowers, I had quite a lot of this, paired with the Beef Tenderloin, which was so tender, and finished with onions and Mandarin Sauce. Amazing. I had to make room for these two scrumptious specials, so I had just a few bites, of which I regret, of the Fried Rice with X.O. Sauce, with liver sausage and pork belly in the mix. I have to come back for this.
A Grand Finale with Lobster Noodles
I thought the meal was over, and I was quite full by then, but Chef Brandon came back, one more time, with the most special dish of the A La Carte menu, the Lobster Noodles! It was a lobster, atop springy noodles. Not complicated, but the taste was spectacular. I looked around the table and noticed that everyone had finished this last grand production. The freshness of the lobster, the richness of the sauce, and the al dente noodles. Applause!
Sweet Endings at Jasmine
The desserts came next, Chilled Milk Pudding with Salted Egg Ice Cream and Steamed Creamy Cheese Piggy Bun. The chilled milk was intensely good, with bits of the salted egg blended in, complemented by the very cute piggy buns, which exploded with cream cheese upon being bitten into. All in all, from appetizers to desserts, a most memorable return to Jasmine.
The refreshed menu of Jasmine features standout dishes that combine refined technique, bold flavor, and modern presentation while preserving the essence of well-loved Chinese classics. Thank you Chef Brandon, for being a consistent source of the best of Chinese, and also, utilizing many Filipino ingredients. And yes, while I missed my favorite Barbecued Pork Buns this time, I’ll be back soon for them, for sure!
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