No other place has been synonymous to celebrating than the party bastion that is Embassy. Despite all the memories (remembered or not), there is one thing that makes this place special. It’s not the plethora of or the overflowing nights of bubbly. I am truly in love with its blackened Chilean sea bass on seaweed risotto and the miso-marinated foie gras on chawan mushi.
“Our food is by chef Fernando Aracama, and we update our every six months. We only use certified Angus beef,” says Erik Cua, the captain of the party cruise that is Embassy.
Embassy was built as a complex for leisure; most limit it to the fabulous and beautiful party scene and ever-convenient Cafeteria, which serves hangover-friendly food at odd hours of the night.
The true star is, of course, the culinary delights, at least for me. They have something for everyone. For the laid-back type, try the fresh sashimi and unique sushi rolls. The grilled skewers (these items are found in the bar time menu) or the homemade pasta make excellent and easy choices.
For the more discerning diner, choices include cuisine signatures like crisped duck leg confit, braised lamb shank osso bucco-style, chicken fillet stuffed with chestnuts and mushrooms with truffle foam, and the foie gras sampler, which make for a gastronomic adventure.