The Bellevue Hotel Manila
As It Is In Haven
Amid the rising skyscrapers in Alabang’s corporate and techno hubs, writer Vic S. Sevilla and photographer Zean Villongco experienced The Bellevue Hotel Manila as a towering oasis of comfort and luxury.
WORDS BY VIC SEVILLA
IMAGES BY ZEAN VILLONGCO
On a clear day, the Alabang skyline shimmers under the morning sun, as seen from the elevated skyway of the South Luzon Expressway. Once a sleepy suburb at the rear end of swanky Makati, Alabang has certainly come into its own. Today, consistent with the building boom that has swept the country, it has become home to towering corporate centers that house some of the world’s major financial, commercial and industrial institutions.
At the heart of these developments stands an edifice that welcomes the locals and guests of this pulsating city. Coolness and warmth may be polar opposites, but in these laidback confines, the twain meet to provide an introduction to opulence. This was to be my home for three days and two nights – this soaring oasis called the Bellevue Manila Hotel.
THE ROOMS ARE THE VIEW
While the hotel’s two towers soar towards the skyline to offer commanding vistas of the surrounding district, the rooms in themselves provide a visual feast. Neutral- toned walls make for restrained backdrops to the abstract artworks that adorn the stark spaces. Lounge chairs and couches come in sunset colors of orange and paprika to provide visually-arresting pocket seating.
The Grand Suite is nothing short of spectacular – it was designed to express luxury and the high life. The living room is peppered with various art pieces in striking colors and exquisite décor, such as oversized Chinese blue-and-white jars. This spacious enclave with chic interiors, I imagine, could be the perfect setting for a cocktail party, or a formal dinner for a select group of friends. Even the lighting fixtures lining the walkway that connects Bellevue Manila’s two towers are veritable objets d’art – huge sconces made of capiz discs in the sinuous shape of an exotic vase or a flower about to burst open.
The Bellevue Manila opened in 2003 with the launching of the main wing building. In 2009, after more than half a decade in operation, the tower wing was launched. Why Alabang? “My father dreamt of building a hotel since the late ’70s. He was able to realize that dream when he acquired this lot in the ’90s. Many of those who knew him thought it was an outrageous idea. But my father had foresight. He saw the need for a hotel in this area because at that time, there was already a growing demand for accommodations from expats staying in the south – for those working in the semicon and automotive industries that were beginning to boom in the south. That’s how Bellevue Manila came to be,” tells the hotel’s managing director, Patrick Chan.
DISTINCTION DWELLS HERE
After 14 years, amid the frenzy of construction in this burgeoning business and leisure center, Bellevue Manila Hotel can proudly claim to be the first luxury hotel in Alabang. Today, it is regarded as one of the most exquisite landmarks south of Manila. Apart from the plush accommodations, opulent interiors and state-of-the-art amenities aimed to provide guests the ultimate pleasure, the Bellevue brand of service also distinguishes it from the rest.
Here, warm smiles greet visitors at every turn – from checking in to ordering food at any of its dining addresses, to simply asking for directions. At the restaurants, waiters promptly ask you what you want for drinks, and make polite recommendations when you seem tentative about your choices. “Every inch of this hotel is known for its elegance and excellent Filipino hospitality that is instinctive and heartfelt. Every visit to the hotel is a lavish encounter. With opulently designed accommodations, state- of-the-art facilities, and fervent service, The Bellevue Manila authenticates itself as a city paradise for guests indulging in luxury and sophistication,” tells Chan.
The commitment to traditional Filipino hospitality and the desire to make every guest feel at home, he says, are the guiding principles at work in the day-to-day operation of the hotel. Small wonder that in 2014, Bellevue Manila was recognized by TripAdvisor as one of the “Top 25 Luxury Hotels in the Philippines.” Additionally, TripAdvisor also gave The Bellevue Manila a certificate of excellence in the same year.
The commitment to traditional Filipino hospitality and the desire to make every guest feel at home are the guiding principles at work in the day-to-day operations
TOOTHSOME TREATS
No doubt, Bellevue’s brand of hospitable service extends to the way food is prepared, cooked and served in its dining outlets. At the helm of developing the menu in all Bellevue properties and training the kitchen staff is group executive chef Stephan Oppenhagen. “The hotel already has a good selection of food in the menu and excellent quality in terms of ingredients, cooking and presentation. But of course, the search for perfection cannot end,” he says.
Thus, Chef Stephen reveals he has initiated trainings and workshops to be able to provide food of the highest quality. He personally cooks the dishes and carefully instructs the kitchen staff on how each morsel is prepared – with keen attention to detail, a passion for flavors and an eye for beauty.
At the hotel’s exclusive Signature Club, the meticulous chef prepared a medley of holiday dishes that are veritable feasts for the eyes and palate – creamy foie gras pan fried with ginger and apples; Oriental salmon cannellonis served with Asian vegetables, wasabi, soya and lemongrass; spiced Christmas duck decked with pickled red cabbage, cinnamon, tea and mango raviolis; and Chinese chestnut ganache with chocolate, cream and meringue.
With bright colors, luscious textures and flavors that somehow reminded me of the magic of the holiday season, the early Christmas spread was a real treat. “My passion for food is, maybe, extreme,” confesses Chef Stephan. He adds, “Products and produce are my life basically. When I go to a market, I always search for the best ingredients. I do this because I eat to live; I don’t live to eat.”
The restaurants of Bellevue Manila are treasures waiting to be discovered and savored. Without doubt, foodies will want to experience the scrumptious specialties of each outlet.
Café d’Asie, the hotel’s main restaurant, is a showcase of international cuisines. It has a Japanese section (with fresh sashimi and a dizzying array of sushi, such as baby octopus and delicious rice pockets called inari), a fresh seafood section (with samaral, maya maya, kitang and other marine delights), an Asian section (try the Ga Ro Ti which is Vietnamese roasted chicken, or the Dingri Mutter which is an Indian stew of green peas and mushrooms in tomato graham masala), and of course, selections from Filipino, American and European cuisines.
Hatsune, which means “first sound of spring,” is Bellevue Manila’s authentic Japanese restaurant. The restaurant’s Japanese sushi masters combine the vivid flavors of sea, farm and finely fermented rice. Lovers of Nippon dishes will also delight in Hatsune’s selection of sashimi, teppanyaki, noodle and beef dishes.
At the Phoenix Court, we were welcomed by the Chinese executive chef Cheong Kwan Loong. A native of Malaysia, Chef Kwan learned to cook masterfully from experience. “My father was also a cook and I learned to cook at an early age. As a young boy, I would help him in the kitchen,” he recalls.
His skill and experience are made apparent in the delicacies he offered: special baked pork bun, spinach beancurd crispy mushroom, pan-fried beef tenderloin with black pepper, deep fried prawn ball with salted egg, the two varieties of chicken (kong po and stuffed chicken), and tiger prawn with special curry sauce. And to culminate the rich and savory meal is chilled coconut pudding served on the shell. Phoenix Court undoubtedly is the most popular dining outlet in Bellevue Manila.
On our last night, we dined at the Vue Bar. Perched on the 22nd floor of the hotel’s Tower Wing, the bar’s surrounding glass walls offer a 360-degree panorama of Metro Manila. Amid the throbbing lights and snappy music of the band, we sipped on a few of the bar’s offerings. We tried the apple martini, a fruity combination of vodka, apple schnapps and apple juice served in a slender martini glass. Next came Vue Fragrance, the bar’s signature cocktail. It’s a refreshing mix of vodka, Midori, lemon juice, pineapple juice and simple syrup.
As the sky turned from flaming pink to dark blue, the evening put on a mantle of stars. In the distance, the horizon, appearing to compete with the heavens, turned on a thousand lights shimmering in the distance – the blaze of evening lights and neon in other cosmopolitan hubs north of Alabang. The serenity of this spectacle somehow muffled the sound of the band as I sat transfixed with a martini in hand. I knew then that I would always return to this place with awe-inspiring views.
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