Crossing Borders with Asian and Spanish Flavors at Alqueria

Alqueria Tapas, Paellas Y Bistecas introduces a new menu featuring Spanish flavors with a uniquely Asian spin, each one created and developed by Chef Sonny Mariano. The fusion of flavors are fresh and innovative, adding layers of new flavor experiences with each new dish. Take a peek at Alqueria's exciting new menu...

Young chef Sonny Mariano preps the new dishes for the special tasting lunch, a preview of Alqueria's new menu. Chef Sonny Mariano's new menu maintains Alqueria's Spanish theme, infused with playfully inventive Asian flavors for creatively unique dishes (for more on Alqueria, see my previous post on their Traditional Spanish Cuisine).

A refreshing Watermelon Shake kicks off your dining experience at Alqueria, and within minutes, the first of the new dishes were served...

Chef Sonny Mariano's intricate Callos (P 159), with tripe, chorizo, and chickpeas draped in lime air on a crisp pastry cup, is reinvented and transformed into an elegant appetizer. The comfortingly rich and familiar flavors of callos, the hearty tripe stew, serve as the base for the new appetizer, updated with modern tweaks.

The rustic richness of the callos are punctuated by the subtle and delicate citrus notes of the lime air for balanced flavors, capped by the crisp pastry shell for texture. Each bite delivers a rich play of complex flavors and textures, but Chef Sonny Mariano has more tricks up his sleeves...

The Black and Claw Croquettas (P 268), an elegantly plated dish with crab claw, squid ink, ebiko and crab fat, combines the briny richness of seafood flavors, with the delicate notes of the succulent crab claw kicked up a notch by the distinct flavors of the squid ink and crab fat. The ebiko, or shrimp roe, caps the dish with its mildly salty notes.

Chef Sonny Mariano then explores a rich fusion of flavors, combining distinctly Asian elements in his next dish, the Korean Tofu (P 268), soft tofu topped with chorizo, shrimp, hoisin and crispy shallots. The mild flavors of the tofu are layered by the sharp notes of the chorizo and shrimp, draped in a flavorful hoisin sauce and finished by the crispy shallots.

The cross border fusion of flavors blend seamlessly, with familiar notes yet refreshingly new and different. It's a bold execution that plays on equally bold flavors, and definitely not something you can find in the usual Spanish restaurants.

A pair of traditional soups were then served, starting with the Fabada (P 178), a traditional white bean soup with chorizo topped with a crisp flatbread...

...and a deconstructed Sopa de Ajo (P 168), with garlic, Manchego, and organic egg yolk, each one a vibrant palette of colors.

The steaming hot broth for the Sopa de Ajo is served separately, and pouring the broth to the bowl adds to the experience. In minutes, the organic egg yolk is delicately cooked by the hot broth and ready for tasting. The flavors are comfortingly rich, opening up your palate for the next round of dishes...

The earthy and nutty notes of mushrooms are featured in Chef Sonny Mariano's next appetizer, the Truffled Mushroom Tostadas (P 248), with a trio of mushrooms on whole wheat tostada drizzled with truffle oil and topped with fresh cilantro. The distinct flavors of the fresh mushrooms are highlighted even further by the truffle oil, tempered by the minty hint of fresh cilantro for balanced flavors.

Alqueria's new menu includes a pair of paellas with Asian touches, like the Salmon Al Neri (P 698), with fresh salmon on squid ink rice with nori, migas, roasted peppers, and calamansi aioli...

...and the colorful Green Curry Paella (P 638), with chicken, prawn, lemongrass and Greek yogurt. Both executions are radical departures from the traditional paella, with Asian and eastern touches for unique flavors. The nutty nori and calamansi aioli pair well with the squid ink paella and the fresh salmon, while the distinct curry notes blend seamlessly with the sharp hints of the lemongrass and creamy tartness of the yogurt. Definitely different, complementing the range of paella dishes at Alqueria like their Valenciana, Chicharonnes, and Queso.

For the mains, Chef Sonny Mariano presented his tender and juicy Beef Belly (P 568), with shallots and green beans on a rich sauce with a side of mushrooms and cherry tomatoes.

The tender slices of beef belly are neatly arranged, and this one tastes as good as it looks. If you enjoy the rich flavors of beef, this should satisfy any serious beef craving. Each bite releases a burst of beefy richness, followed by the sweet notes of the sauce.

Alqueria's new Pollo (P 488), with garlic, sweet pepper, spinach and paprika, is a another rustic dish highlighting the delicate notes of chicken with its own juices capped by the fresh flavors of vegetables. Topped with crispy shoestring potatoes for both flavor and texture, the new dish is another welcome addition to Alqueria's new menu.

For dessert, cap your feast with Alqueria's indulgent WCGT Custard (P 308), with green tea, white chocolate and strawberries...

...the playful Frio Y Caliente (P 328), with miso caramel, banana cake, 62% hot chocolate mousse...

...and the classic Turon (P 328), reinvented with manchego cheesecake, Pedro Ximenez wine, and vanilla. And there's more...

The creamy Tres Leches (P 288), with coconut, dulce de leche, and popcorn...

...and the Canonigo (P 258), draped in salted egg cream with fruits and cookie crumbs, round out the new desserts at Alqueria. The salted egg cream pairs well with the canonigo, yet another example of Chef Sonny Mariano's playful cross-border culinary style. Each one is elegantly plated, and guaranteed to end your feast on a high note. Traditional Spanish flavors infused with an Asian spin, and it works. Experience your own culinary border crossings with Alqueria's new menu, just leave it to Chef Sonny Mariano to take you on a flavorful ride.