100 Revolving Restaurant by Chef Jessie


100 Revolving Restaurant – located in the 33rd floor of MDC Building along C5 just a little after the turn towards Eastwood City – is the only one of its kind in the Philippines at the moment. Boasting of a space of about 1500 square meters, it is also the biggest.

Breathtaking is the word. I’ve been all over town but I couldn’t help but gasp an “ooh” and “aah” when I saw the view through this resto’s floor-to-ceiling glass windows. A daytime visit is recommended to better appreciate the sight. One can even see the Sierra Madre mountain range and the hills of Antipolo nearby.

There are three things why this new place is a must-visit: the view, the revolving resto novelty concept and the food of one of the country’s premier fine dining chefs, Jessie Sincioco.

This large restaurant has a circumferential design that revolves 360 degrees in approximately two hours. The movement is really hardly felt, though it might get uncomfortable for those who have a phobia for earthquakes for example :) The revolving area has the best window views, but for those who dislike the movement, they can opt to go to the inner part of the resto.

On to the food….

this beautifully laid-out Smoked Salmon Caviar Pie (P500) was my appetizer.It is a delectable mound of softened cream cheese, egg white & yolk ground to a pulp then crowned with the salmon and the caviar. Great with crusty bread which I simply spooned over the pie.

The Ubod salad looked so pretty being wrapped like a fan and topped with alugbati leaves.The mix of bamboo shoots (ubod) and garlic-peanut sauce was delish.

I had a little tasting bowl of the 100 Pork Ramen (P350 for a full serving) just to have an idea of Chef Jessie’s Japanese preparation. I liked that the broth tasted natural and wasn’t overwhelming.

For the main course, I ordered the Grilled Lamb Chops with Vegetable Roulade.It didn’t disappoint as the food was perfectly seasoned and prepared. At P1395, it is also value for money since you don’t get two but four ample pieces of chops with just the right thickness. It’s good to share already.

The Lapu-Lapu Cordon Bleu (P795) is a clever variation of the more popular chicken version. Instead of the usual creamy sauce, the chef used lemon butter which better fits the fish. An order comes with Mesclun green and French fries.

My seatmates’ food:

Grilled salmon in mushroom sauce with wild & brown rice risotto (P850)

Charcoal Grilled Baby Back Ribs with barbecue sauce (P700)

Dessert was this Peanut Butter Cheesecake (P250) which tasted rather mild. Perfect with coffee. The next time around, I promise to order the dessert which Chef Jessie made famous – the soufflé. There are 11 varieties to choose from.

Dolly and I’s photo op with Chef Jessie, a respected name in Manila’s fine dining scene. When Mercury Drug honcho Mariano Que was just planning MDC Building, he had no one else but Chef Jessie in mind to spearhead the penthouse resto he was envisioning – a revolving resto patterned after those found in other cities of the world.

It took a year of courting because Chef Jessie was also busy with her other restos, Top of the Citi on the 34th Floor of Citibank Tower and Chef Jessie at the Rockwell Club, both in Makati.

And now, Manila’s biggest and only revolving restaurant is a reality.

100 Revolving Restaurant
33 C5 corner Eastwood Drive
Quezon City
Telephone Nos. 962-1016, 962-5654
email: 100@chefjessie.com.


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