Spices restaurant’s little pocket garden might just be the best kept secret in the city. It is the perfect setting for a romantic dinner, a place where one can be delighted by starlit skies (at least those not drowned out by bright city lights), exquisite meals under the trees and the caress of the cool breeze (while it lasts) against one’s skin. The al fresco experience of Spices Under the Stars allows you to sit back and connect with all your senses as you dine under the open skies and enjoy a feast of classic and contemporary Thai specialties prepared by Spices Thai Specialty Chef Phaithoon Atthasarn.

The Spices Under the Stars menu includes: 

Appetizers

Yam Near Yang Naam Toke

Shaved Prime Beef Ribeye Salad, Onion, Chili, Mint Leaves

P880

Hoy Meng Poo Neung Samunpai

Steamed Black Mussels, Coconut Cream, Ginger, Garlic, Curry, Coriander

P780

Pla Muk Trod Krob

Crispy Ginger-marinated Squid, Lime Aioli, Sweet Chili Sauce

P780

Live Action Somtam Station

A combination of five main taste sensors: sour, spicy, salty, savory and sweet. Ingredients are mixed fresh in a mortar and pestle.

Somtam Karakor

Spicy Green Papaya Salad

P680

Somtam Mamoung

Spicy Green Mango Salad

P680

Main Dishes

Pla Salmon Yang

Pan-seared Marinated Norwegian Salmon Fillet, Davao Mango Salad, Fried Ginger, Soy Dip

P1,350

 Gai Trod Samunpai

Crispy Thai-marinated Boneless Organic Farmed Chicken, Galangal Basil Sauce

P1,150

Near Yang

Wok-fried Black Angus Beef Tenderloin, Oyster Sauce, Fish Sauce, Capsicum, Mushroom

P2,300

Goong Hin Yang

Slow-baked Canadian Lobster, Spicy Green Papaya Salad, Garlic Dipping Sauce

P3,300

Let the Spices Garden culinary team spoil you with dishes designed to be savored beneath a canopy of stars.

Spices Under the Stars is available every Friday and Saturday of January and February from 6:00 pm to 11:00 pm.

For inquiries or further information, please call +63 (2) 887 2888, extension 6694 (Restaurant Reservations), email diningpmn@peninsula.com or visit the website peninsula.com.

Stay hungry,

thehungrychef

Nathaniel Uy