Dining at
Red Lantern for the first time already felt special, but being invited to preview a menu crafted by a
Michelin-starred chef made it unforgettable. As someone experiencing this for the very first time, this was a privilege I’ll always remember especially not only I got to taste the world-class dishes carefully curated by
Chef Zor Tan, but I also got to meet him in person as well.
Here's a quick glimpse from the preview:
Last
November 14 to 16,
Solaire Resort’s Red Lantern hosted
Chef Zor Tan, the visionary behind Singapore’s Born, a restaurant ranked
No. 25 in Asia’s 50 Best Restaurants 2024. For three nights only, diners in Manila got to experience his carefully curated
8-course menu, created exclusively for Solaire.
Chef Zor Tan’s “Circle of Life” Philosophy, Brought to Manila
Chef Zor Tan is known for his contemporary approach that blends
Hokkien heritage with influences from
Cantonese,
Sichuan, and
Taiwanese cuisines. His dishes are
bold but thoughtful -- each one telling a story drawn from his childhood, professional milestones, travels, and the people who shaped him.
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| Michelin-starred Chef Zor Tan |
This is the heart of his “
Circle of Life” philosophy, which was showcased throughout the
8-course menu at Red Lantern.
Each dish tells a story of heritage, innovation, and emotion.
Getting to hear these stories directly from him while tasting several of the dishes during the preview made the experience even more meaningful.
The Ambiance of Red Lantern
Red Lantern has always been known for elevating Chinese cuisine. The space was warm and refined, just the right match for the kind of artistry Chef Tan was about to bring to the table.
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| Chef Zor Tan at Red Lantern - NOV 14-16 |
As a first-time diner at Red Lantern, I immediately felt the balance between elegance and comfort. It set the tone for the kind of evening this was meant to be.
A Taste of the Menu: My Preview Experience
Although the official event featured 8 courses, I was treated to a special 6-course preview with non-alcoholic pairing, offering a glimpse of what guests can expect.
Here are the dishes I got to try:
Kanpachi with Ginger and Watermelon Radish
A refreshing, prosperity-inspired starter rooted in themes of the Lunar New Year.
Bao with Wagyu and Oyster
A beautiful blend of richness and nostalgia, inspired by Chef Tan’s mother and his time in Spain.
Abalone with Chicken Fat and Jade Fungus
A refined twist substituting monkfish with abalone, paired with Yunnan jade fungus.
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| Abalone with Chicken Fat and Jade Fungus |
King Crab with Risotto and Fish Maw
Crafted exclusively for Solaire, featuring Filipino Talangka rice -- one of my personal favorites from the evening.
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| King Crab with Risotto and Fish Maw |
A5 Wagyu with Soubise and Maitake
An indulgent dish showcasing Chef Tan’s mastery of French technique.
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| A5 Wagyu with Soubise and Maitake |
Sweet Potato, Sea Salt, and Oolong
His signature dessert -- comforting, delicate, and imaginative.
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| Sweet Potato, Sea Salt, and Oolong |
The two other dished for the full 8-course menu are:
- Chestnut Velouté with Black Garlic and Macadamia – Chef Tan’s personal favorite
- Bird’s Nest with Grape and Elderflower Syrup – a gentle and elegant pre-dessert
Rates are:
- Php 8,888+ per person
- Php 10,888+ per person, with both alcoholic and non-alcoholic pairing
A Memorable Culinary Event
This three-night event wasn’t just a dinner. It’s a rare chance to experience a narrative told through food, crafted by a chef who pours his life stories into every course.
Whether you’re a longtime fan of
Red Lantern or a first-time guest like me, this is one of those experiences that stay with you.
Red Lantern at
Solaire Resort invites diners to savor a story in every course -- and after tasting part of this menu myself, I can say it truly feels that way.
