A year after typhoon damage shut down Sofitel Philippine Plaza’s flagship restaurant; Spiral has opened doors after an extensive $11 million investment.
Making a splash when it first opened in 2006, Spiral’s dining innovations were a first in Asia and it became one of Manila’s most loved restaurants. Dining has never been the same again since. But the new Spiral proves that even a trailblazer can top itself with Sofitel once again taking destination dining to a whole new level.
The new Spiral measuring 2,500 sq m is divided into 21 dining ateliers. Running down the 21 ways Spiral diners will be dazzled, from salad and appetizer to l’écailler, sushi and sashimi, l’épicerie, hot Japanese, French stove, rotisserie, wood fired oven, churrasco, North Indian, Asian noodles, peking duck oven, steam basket, Chinese wok, Filipino, Thai, Korean, la boulangerie, la patisserie, chocolaterie and creamery. As the ‘piece de résistance”, the spotlight shines on Sofitel’s French gastronomical roots as showcased in their inimitable French ateliers.
The new Spiral’s look and feel springs from the hearts and minds of the Sofitel Philippine Plaza’s management team together with executive chef Eric Costille. The team travelled around Asia and Europe in search of the best dining concepts and came up with 21 different dining ateliers. The idea was to bring the authenticity and warmth of the traditional French markets and Asian hawker stalls into a five star hotel setting.
Appropriately, the signature design element is a majestic spiral staircase, which connects the 2,500-sq-m restaurant to the hotel’s main lobby, one floor above.