With only a vague impression from the sparsely available
reviews on the internet, I and my classmates tried out the relatively new Food
Exchange Sunday Brunch of Novotel Manila last May 1, 2016.
From first impressions, the lobby and receiving areas of the
hotel were bright, modern and contemporary.
The dining area of the Food Exchange was decorated with colorful and
vibrant local themed murals. You will
appreciate that the tables are spaced well apart providing some semblance of
privacy. The ambiance definitely
suggests a good venue for get-togethers.
I tried a couple of the thin crust pizza, a pepperoni and a
mushroom. Both were okay. Not fantastic but not bad either. The Italian station was also a bit
average. Black pasta cooked in sage
butter sauce was suggested but it tasted quite pedestrian. The steak was too well done and tough. When the steak got refilled, it turned out to
be too rare for my taste. Only the baked
Sea Bream made me go back for seconds.
The baked fish was juicy and paired beautifully with the white
sauce. The paella and meat loaf were
also tasty but the red lighting was a turn off.
It was reminiscent of red lighting used by wet market vendors to mask
the real quality of meat. Good food when
made fresh and prepared with care can stand on its own.
The grill station offered prawns, oysters, clams, a fish
fillet (forgot the variant) and pork chops to be grilled, boiled, baked with
cheese and fried in butter. I was hoping
for stir fried with tausi or white wine reduction as both are good for clams
but only the four abovementioned cooking options were offered. We tried the grilled prawns and oyster baked
with cheese. Both were okay. A classmate tried the grilled pork chop but
the thin slices made the meat shrink significantly, looking quite anemic. Another classmate tried the grilled fish and
swore that it was really good.
The other reviews left good memories of the Indian station.
I am impartial to Indian cuisine. I like
my curries spicy and enjoy the fragrant spices used. However, Indian cuisine is not my favorite
and my exposure to it is limited.
Nevertheless, I munch on with my fork and an open mind. The grilled prawn was quite good, along with
the fish biryani. The biryani was fluffy
and aromatic, clearly a standout.
Previous reviews quipped that the resident Indian chef was a plus factor. I begged to differ. I am not sure if it’s because of the language
barrier but the Indian chef could have made a greater impact. When your station is virtually deserted and
you see two confused looking dudes looking at your spread, the chef could have
done more than just give out a sauce dish because we were looking at the mango
chutney. I’m sure the Indian station had
a lot more exciting offerings but there is only so much you can do by blindly
experimenting on your own.
The Chinese station was disappointing. Roast duck was chewy. The spicy fish fillet was swimming in oil and
tasted bland. I asked if dimsum was
available but apparently only siopao was available. By that time, I’ve already lost interest in
that station. The Chinese station could
have disappeared and no one would have noticed.
I would say the same for the ketchup and sauces section. Sure, it’s a novel idea but there isn’t much
food to be dipped in ketchup to begin with.
I tried the ketchup, the roasted pepper and thai chili sauce for the
sake of trying. All three were mediocre,
not deserving of an entire station.
There are other prepared dishes such as Osso bucco, pepper
beef, stir fried seafood, rosemary chicken and etc. It was a mixture of good and average. No clear standouts. There was a also a cheese and cured meat
chiller but some of the meat was already starting to have freezer burn.
Dessert is where the buffet shined. They didn’t have a magnificently arranged
dessert spread (chocolate fondue machine was displayed but not working) but it
was finely curated. The list is quite
extensive and very varied. They had a halo halo station, crepe station, local
kakanins, fresh fruit, prepared cakes and pies and ice cream. I immensely enjoyed their Capuccino ice cream
and Calamansi sorbet. There was even
Guyabano sorbet, but alas I was too full to try. The dessert station was wonderful in the
sense that there is always something new to try and didn’t disappoint each
time. I’m not even a dessert person but
Food Exchange’s dessert selection was delightful.
Food Exchange did not have an extensive beverage spread but
I liked that it was part of the buffet and the selection of iced teas and
juices was appropriate. I also
appreciate that they had a selection of coffee (cappuccino and latte) and teas
(Bavarian mint, green, chamomile and earl grey.
Service was another area where Food Exchange stood out. Service was friendly, cheerful and
attentive. When I stood up to get more
food, my used plates magically disappeared.
Not only that, service was smart enough to leave the sauce dish and
chopsticks behind. Don’t you hate it
when you stand up to get more sushi, only to find out that they already taken
away your sauce dish.