Poached seabass with saffron sauce
For its 75th anniversary in 2014, Taal Vista Hotel tapped five chefs to cook for the milestone event. But on the hotel’s 80th birthday this year, only one chef took charge of the celebration.
Chef Jayme Natividad of the hotel’s restaurant Taza presented a menu curated by Clang Garcia, whose advocacy is culinary tourism.
The menu reflected high points in the hotel’s history, as well as outstanding culinary figures through eight decades, and food trends through the years.