The Power of Valentine’s
People enjoy celebrating Valentine’s day by dining out at their favorite restaurants or staying the night at their favorite hotel.
“Valentine’s is one of our best seasons and nearly as busy as the Christmas holidays,” he adds.
This may be explained in part by the belief that food acquires an extra special magic property when prepared with love.
“After 33 years of celebrating Valentine’s, it’s safe to say there’s a lot of love that has gone around and stayed in The Peninsula, which most probably explains why our guests keep on returning year after year,” Le Deu offers.
As it happens, other unexpected but nevertheless enchanting changes will take place this Valentine’s. For instance those who can’t get away on Feb 14 can have an early start at Old Manila restaurant on Feb 13 with a lovely set lunch or dinner of confit rabbit and duck foie gras terrine with a chesnut-celeriac salad, and carrot emulsion, white asparagus cappuccino with beet juice and beluga caviar. Champagne rose sorbet, sautéed turbot with tiger prawns and chive-nutmeg potatoes with fennel-mustard sprout salad and tomato confit or duo of slow-cooked lamb cutlet and loin and puff on asparagus and pomme dauphinoise with morel mushroom-watercress-white balsamic reduction and, finally, caramel macadamia nut mousse and Grand Marnier orange confit with raspberry sorbet.
On Feb 14, Valentine’s day, cooking with a feeling for the magical potential of love is the credo. The lobby hosts a Jazz Dinner buffet featuring Myles Poblete accompanied by The Peninsula Strings and Peninsula Jazz Ensemble. It goes without saying that ladies all get their long-stemmed red roses and chocolates. It wouldn’t be Valentine’s Day otherwise.
