With its industrial look and modern feel, B Hotel QC is a favorite for those with business agendas as well as families looking for a staycation. While the food has always been decent, Executive Sous Chef Vince Odejar aims to take the dining experience up a notch as he revamps the menus of the hotel’s different F&B outlets.
“I wanted to elevate B Hotel’s food offerings and differentiate it from the usual hotel fare.
The guests of the hotel are discerning, well-travelled people and we want to cater to their tastes, and at the same time, create a personality for the hotel’s dining options” chef Vince shared.
This is highlighted by the different ambiance in each of the hotel’s restaurants. The industrial-themed Lobby Cafe welcomes urban professionals and the younger generation.
The sumptuous buffets and enticing a la carte dishes offer an array of flavors that cater to diverse tastes, making every meal an experience to remember.
Diners can enjoy hearty dishes such as the US Boneless Short Ribs, a new addition to the menu that chef Vince is rightfully proud of. “We vacuum seal the marinated boneless short ribs along with the aromatics and then cook them sous-vide at 63 degrees for 24 hours.
This results in the ribs becoming almost melt-in-your-mouth tender and then we pair it with a Madeira reduction, herbed butter, and a peppercorn sauce,” he shared.
For those who prefer poultry, there is always the classic Singaporean favorite, Hainanese Chicken or B Hotel’s version of a fried chicken, the Alejandro’s Fried Chicken. End the meal on a fun note with Fried Ice Cream, where a crunchy cereal crust protects the scoop of vanilla ice cream.
For those who want to enjoy a cocktail or 2 while nibbling on a wide selection of bar chow, the Mezzanine Bar is the destination of choice. The Baked Camembert is a treat for any cheese lover, and paired with bread sticks, lavosh, and crackers, it is a perfect accompaniment to a bottle of wine.
For those who want a varied spread, the Mix Up features Jamon Serrano, Milano Salami, and Mortadella, paired with Emmenthal, Camembert, and Monterey Jack cheeses. These are all rounded out with the addition of crackers, nuts, and dried fruits. Pizza lovers are also in for a treat as aside from the standard Pepperoni and 4 Cheese pizzas, there are also creative takes such as the Truffle Carbonara, and the Sausage and Spicy.
Johnny’s Steak and Grill is the crown jewel of B Hotel and here chef Vince pulls out all the stops. Aside from the Certified Angus Beef steaks served in the restaurant, chef Vince has also added Australian Wagyu MS 3 and MS 5 steaks. The higher the marbling score, the more intramuscular fat in the steak, resulting in a more tender and richer-flavored steak.
Another new offering is the Australian Rack of Lamb which is cooked sous vide and then finished on the grill for the char and crust.
Guests can also take home their favorite pastries at the Pastry Corner but chef Vince recommends getting a box of the Enseymada, claiming that it is one of the best in the metro.
Hotel food need not be boring and for chef Vince, B Hotel’s updated food menus position it to be one of the dining destinations in the heart of Quezon City.
