Three meals to the top: A food crawl through Solaire North

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Quezon City has never been a city of skyscrapers. There are malls, midrises, and shopping complexes, but the glitzy hotels long rooted in Makati or Parañaque and Pasay rarely venture north of EDSA. That changed with the opening of Solaire Resort North. Towering and polished, it redefines the Quezon City skyline with a confidence not seen before. But even more striking than its glass panels or casino floor is the level of service that awaits inside. The all-smiles reception staff, the lobby attendants, the security crew, and the housekeeping team were each eager to welcome guests.

Even before check-in, we were handed a taste of Solaire’s sweetness in the form of a cookie dough gelato from Trattoria e Dolci. It set the tone for the rest of the stay. But it was the meals, taken across three distinct restaurants, that revealed what this resort in the north is truly about: culinary ambition tempered with gracious hospitality.

Finestra: Italian elegance on a plate

Lunch was at Finestra, the sleek Italian steakhouse helmed by Chef Joel Manchia. A native of Sardinia with over 20 years of experience across Four Seasons kitchens and award-winning restaurants in the UK, he now leads the kitchen atop Solaire North. And it shows.

At 38 stories above Metro Manila, the newly opened Finestra Italian Steakhouse brings a fresh dining experience to the city’s northern reaches. Unlike its sister restaurant in Pasay City, this Finestra offers sweeping views of the skyline, stretching from bustling Manila Bay to the Sierra Madre mountain range on a clear day. From the floor-to-ceiling glass windows, diners can spot the carillon tower at the University of the Philippines and the Quezon Memorial Circle, with its 66-meter-tall mausoleum rising above the greenery. It is the highest vantage point in the area, and it adds drama to an already elevated meal.

Finestra’s lunch set menu is focused, deliberate, and honest. A starter of burrata arrived with marinated tomatoes and black olives. It was bright and creamy, a true Mediterranean welcome. Another option, the parmesan panna cotta with seasonal mushroom salad and cured egg yolk, leaned on texture and restraint and let umami do the talking.

Pasta is done right here. The tagliolini cacio e pepe had only three ingredients: black pepper, pecorino, and pasta. It needed nothing else. The rigatoni carbonara was traditional in the best sense, the guanciale crisp and salty against the creamy yolk sauce.

Among the mains, the brasato stood out. A red wine braised beef dish that arrived in slow-cooked richness over potato mousseline. It tasted like comfort and precision combined. For something bolder, the 250g US Prime striploin, grilled to a juicy medium rare and served with mushroom sauce and steak fries, showed the kitchen’s control over fire and flavor.

Chef Joel came out mid-meal, greeting diners with approachable warmth. We spoke briefly about his experience in Europe and his first months in the Philippines. “I was really thrilled to discover the culture,” he said. His favorite local dish? Kare-kare.

This author, a Quezon City native, returned the favor by recommending Ma Mon Luk. Chef Joel scribbled it in his memo pad without hesitation.

Red Lantern: Comfort food, delivered

Dinner was a celebration of familiar flavors done the right way. At Red Lantern, Solaire’s Chinese dining outlet, the emphasis is on well-executed classics rather than reinvention.

We started with a sharp and balanced hot and sour soup, followed by the bird’s nest soup. Thick, collagen-rich, and delicately savory. From there, the table filled up quickly.

Peking duck arrived with crisp skin and tender meat, rolled into pancakes with hoisin sauce and scallions. The beef broccoli was well-seasoned and not overly sauced. The lechon Macau was executed with textbook precision. Crackling skin, soft interior. Rounds of Chinese broccoli followed, lightly stir-fried. Even vegetables here were not treated as an afterthought.

Red Lantern may not try to surprise, but it doesn’t need to. It serves comfort at a higher standard.

Yakumi: A Nikkei-tinged morning

Breakfast at Yakumi was not your typical morning buffet. Instead, it was a curated brunch menu rooted in Japanese tradition and global refinement.

Helmed by Chef Cristian Asato, Yakumi marries Japanese discipline with Peruvian boldness, a reflection of the chef’s Nikkei heritage. With training stints in Tokyo and culinary programs across Europe and the Middle East, Chef Cristian brings a deep, quiet focus to his food.

The chawanmushi was the first to impress. Soft, silky, and steaming gently in its cup, the savory egg custard whispered more than shouted. Miso soup came next. Simple, balanced, clean.

Donburi choices were abundant. The unagi don had glossy grilled eel over Japanese rice, rich but never cloying. The kurobuta don featured black pork sliced thinly and seared with gentle char. The beef curry don was hearty without overwhelming the palate.

There were noodles too: stir-fried soba and udon, with vegetables or seafood. The mix fried rice was a sleeper hit. Well-seasoned, slightly smoky, flecked with wagyu, seafood, and egg.

Tofu teriyaki and yasai itame were clean, plant-forward options. Each item, though simple on paper, was made with care and control.

Chef Cristian stopped by our table, reserved at first but opened up about his journey and influences when asked. His words mirrored his cuisine. Modest in tone, refined in detail.

A north star for dining

Across these three meals, one thing was clear. Solaire North has redefined what hospitality means in Quezon City. The food is thoughtful, grounded, and executed with international polish. The chefs are present and engaged. And the staff, from gelato scoopers to servers and room attendants, maintain the same high standard.

The north has a new culinary destination. Not flashy, but polished. Not boastful, but quietly confident. And most of all, worth coming back to. For the food, and everything around it.