One year and $11 million after, Spiral springs back. And it's all set to earn a reputation as one of the most dynamic interactive dining destinations in Asia Pacific.
Here are five of the many things that will make you look forward to the new Spiral, opening next month.
Diners can look forward to Spiral's 21 ateliers (artist’s special workshop), carefully spread out within the area. The longest buffet is even longer with dedicated stations such as: salad and appetizer, l’écailler (oysters, salmon, prawns, crabs and other seafood ), sushi and sashimi, l’épicerie (a room full of a wide variety of premium aged hams, charcuterie, smoked fish, and artisanal cheese), 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.
Star Studded Chef Brigade
Leading the stellar kitchen cast of Spiral is the new executive chef, Eric Costille. The award winning chef has worked for three-star Michelin restaurants in France, such as Georges Blanc in Lyon and Roger Vergé, Moulin de Mougins in Cannes.
There's also Executive Sous Chef– Arnold Guevarra, who won a Gold medal for individual cooking at the FHA Singapore in 2008 and a gold medal award for Gourmet Team Challenge. Sweet tooths are in good hands with Executive Pastry Chef – Guillaume Bonnety, who has worked for 3 Michelin Star Chefs Pierre Gagnaire, Alain Ducasse and his mentor Yves Thuries, who is one of the most awarded pastry chefs in the world.
The new design was conceived by Spin Design Studio of Japan. Interior designer Masakazu Koizumi defines his overall concept as modern and industrial that combines the best of both Filipino and French design. Natural and mood lighting, the masterful use of space and height, and the fusion of natural elements such as water and fire, all come together in a striking interplay of aesthetics that’s uniquely Spiral.
The highlight of the new Spiral is La Veranda, an indoor lounge that opens to an outdoor terrace with four gazebos leading to the iconic lagoon-shaped pool the hotel is famous for. One can literally watch the sun, the moon and the stars in the sky from the comfort of a glass enclosed lounge while sitting in the Parisian style bar.
Spiral invested 210 million pesos in its protection. To ensure the utmost safety of its guests, hotel management have contracted engineering experts to fortify its climate defenses and prevent flooding.
First, they constructed a retaining wall that is 0.9 meters high, which serves as defense for the property’s building perimeter. Second, they improved the hotel perimeter’s drainage.
In addition, they set up an onsite weather station to measure wind speed, direction and rainfall intensity, which provides hotel management with sufficient information to determine the necessary level of action during bad weather.
The project’s biggest investment will be on a wave dissipating system which will be strategically placed around the perimeter of the seawall to help dissipate the force of incoming waves.
Spiral will officially open on November 8, 2012. Store hours: Breakfast: (Daily) 6:30 am – 10: 30 am, Lunch: (Mon- Sat) 12 noon – 2:30 pm; Brunch: (Sun) 12 noon – 3:00 pm, Dinner: (Daily) 6:30 pm – 11:00 pm, and Supper at La Veranda: 11: 00 pm – 1:00 am. For reservations, go to Spiral's webpage.