The recent special media luncheon at the Waterside Restobar in Solaire Resort Entertainment City was a quiet revelation a celebration of the beauty found in simple excellence.
I had the privilege of experiencing a special tasting menu by Chef Sun Kim of Meta, Singapore, a two-Michelin-starred chef currently gracing Solaire Resort for its 12th anniversary. From the very first bite, his food invited not just indulgence but reflection on precision, restraint, and the artistry behind each dish.
Chef Sun Kim. (SHARED PHOTO)
Soft-spoken and unassuming, Chef Sun exuded none of the bravado often associated with culinary success. When asked about his Michelin stars, he admitted he wasn’t entirely ready for the first one when he received it. Rather than treating the accolade as a mere badge of prestige, he saw it as a responsibility, an invitation to improve. That mindset eventually led him to earn a second star years later. There was no pretense in his words, just a quiet confidence that shone through in his cooking.
Each course arrived in a measured cadence, unfolding a story through flavors, textures, and aromas. Thoughtfully paired wines elevated the experience further. Among the highlights was the Hokkaido scallop with rice, delicate and sweet, accentuated by aged soy and parsley. It was served alongside a crisp, citrus-forward white wine that amplified its subtle nuances. The Miyazaki Wagyu beef, in contrast, was bold yet deeply comforting, a reminder that great cooking can be both refined and unpretentious. Paired with a robust red wine that enriched its savory profile (though I joked that it wouldn’t have lost its magic even with a cola), the dish felt like a warm embrace.
The most memorable dish of the afternoon was the Jeju abalone porridge, luxurious yet familiar, inspired by the Korean street porridge that effortlessly marries refinement with a sense of home. Unexpectedly, this dish was paired with a Spanish Tempranillo from Aragón, Paul & Remy. At first, pairing red wine with abalone seemed unconventional. But the wine’s subtle tannins and earthy notes intertwined with the porridge’s velvety texture and delicate flavors, creating a harmony that was as surprising as it was satisfying.
What struck me most was the accessibility of it all. You didn’t need to be a seasoned gourmand to appreciate the meal. There were no overly complex techniques designed to impress, no intimidating presentations, just food made with an evident love for ingredients, complemented by wines that enhanced rather than overwhelmed. Chef Sun even took a moment to commend the culinary team at Solaire, a gesture of humility in an industry often defined by ego.
And so, I was left pondering: Would a restaurant like Meta thrive in the Philippines?
As a chef and restaurateur, I understand the weight a Michelin star carries. It is a global symbol of excellence, but also a relentless pursuit of perfection. Here, despite our rich culinary heritage and abundance of exceptional local ingredients, we face persistent challenges: the difficulty of sourcing consistently high-quality produce, the struggle to retain skilled staff amid a brain drain, and the effort to cultivate a market that can sustain multiple fine-dining establishments.
Perhaps success isn’t about chasing stars. Perhaps it’s about defining our own culinary standards, one that honors our heritage, embraces our flavors, and celebrates the simple joy of a well-prepared meal. Chef Sun’s understated approach was a quiet but powerful reminder that greatness does not have to be loud, and authenticity does not need embellishment.
There is meaning in what we do beyond accolades and the struggles of survival. It is in these moments when food and wine tell their story effortlessly that I find hope and inspiration, embracing both the challenges and the quiet triumphs of our culinary journey.
