In conjunction with the global culinary festival Madrid Fusion Manila, and supported by the Philippine Department of Tourism and Spain Tourism Board, the highly anticipated gastronomic event, Dinner with the Stars, will be held at the ballroom at New World Manila Bay Hotel and feature irresistible cocktails and Chef Garcia’s incredible 10-course set menu with some of the world’s finest wines, courtesy of Philippine Wine Merchants, for PHP10,000 per person, excluding tax and service charge

The avant-garde cuisine is inspired by Antoine de Saint-Exupery’s The Little Prince and the concept of “contradiction” with the contrast of hot and cold elements and opposing textures and flavors. This playful and unique dining experience promises to delight and inspire.

Sweeten your culinary journey with a “Dinner with the Stars Stay” including one night in the Premier Bayview Suite with buffet breakfast, Chef Garcia-inspired tapas and cocktails served in the Residence Club while you savor a breathtaking view of the Manila Bay sunset, followed by the full “Dinner with the Stars” cocktail and dinner experience for two people at PHP28,288, excluding tax and service charge, and based on availability.



The Ultimate Michelin Star Gastronomic Experience

Chef Garcia’s ultimate gastronomic experience starts with cocktails at the ballroom foyer and first few main courses with wines at the ballroom. Then, guests are ushered in batches to an intimate and interactive dining experience with Chef Garcia himself at the “sublimotion,” room: Immerse in a special room with wall-to-wall LED screen showing alternate videos of The Little Prince, sceneries of the shore and ocean, and element of fire. Chef Garcia demonstrates his innovative techniques in preparing avant-garde cuisine in this culinary theatre.  Guests also get a chance to meet and interact with Chef Garcia up close.

After the “sublimotion” room, bask in “The Little Prince landscape.”  Be transported in a contemporary recreation of the Sahara Desert and mountain area with a showcase of Impy Pilapil’s modern abstract sculptures representing nature. Enjoy refreshments and freshly-sliced jamon serrano and tapas in this room. The culinary voyage continues back to the main banquet reception where the rest of the dishes inspired by The Little Prince are served.     


Haute Cuisine Inspired By Antoine de Saint-Exupery’s The Little Prince

Dinner with the Stars 10-Course Menu includes Patata Moai: Moai Potatoes Canape de pollo: Crispy Chicken canapé with uni; Gazpacho amarillo con tomate nitro: Yellow gazpacho with nitro-tomato;  Carpaccio de gamba con manzana y miel de trufa: Shrimp carpaccio with apple and truffle honey; Afilando el lapiz: Sharpening our pencil; Tartar de Atun aliñado al momento: Tuna tartar seasoned a la minute Lubina Frita: Fried Seabass; Arroz de pulpo y calamares en su tinta: Black rice of octopus and calamari; Ravioli de rabo de toro con consome al jerez: Oxtail ravioli with Sherry flavored consome; Limón: We froze our lemons; and Meteorito: Meteorite.

Chef Dani Garcia photo

Spanish Chef Dani Garcia from 2-Michelin Star Restaurant in Marbella, Spain

With Chef Garcia’s mastery of innovative techniques and fun culinary style evoking childhood memories, he is considered one of the top chefs of modern Spanish gastronomy. He is among the ranks of world-renowned Michelin star Spanish chefs Adrià, Arzak, Berasategui, Ruscalleda, Santamaría, Subijana and Roca.

Chef Garcia is an endorser of an international brand of quick serve restaurants in Spain. He is also known for popularizing the use of liquid nitrogen in preparing haute cuisine.

Dani García (Marbella, 1976) studied at the La Cónsula Hospitality School in Málaga and was another of the apprentices of Martín Berasategui who were quick to become leading stars on the Spanish culinary scene. Today, together with José Carlos García (El Café de París in Málaga) and Ángel León (Aponiente in El Puerto de Santamaría), he leads the way for new Andalusian cuisine.

The key to many of his creations is that he brings out their Andalusian essence using tons of imagination, not to mention scientific techniques. Dani García first attracted media attention when he took over the kitchen at the Tragabuches restaurant in the spectacular mountain town of Ronda (Málaga) and demonstrated his interest in culinary innovation.

In 2004, he was taken on by the Meliá hotel group to set up the Calima restaurant in Marbella (Málaga). There, in collaboration with Raimundo García del Moral, Professor of Pathological Anatomy at the University of Granada, Dani was the first to develop the culinary use of liquid nitrogen at -196ºC (-303ºF). For a time he was the only European chef, apart from Blumenthal and Adrià, to use the properties of nitrogen in cuisine. Some examples of this innovative technique are his ‘Frozen raff tomato popcorn with raw Motril baby shrimp’, and ‘Cold olive oil semolina with ham and croutons’.

Another of his discoveries was that certain marine species such as red mullet or sole, when submerged in olive oil at 170ºC (338ºF), swell up like balloons while the skin becomes crisp and the flesh cooks gently in steam. Other fields of study include how to use olive oil at -15ºC (5ºF). and new ways with cuts of Ibérico pork.

Frying, extra virgin olive oil, Ibérico pork – Dani is a great believer in the potential of the traditional Andalusian products and recipes. Another clear example are cold soups, one of the bastions of Andalusian cuisine, but going beyond the legendary gazpacho and ajoblanco (a cold soup made of garlic and almonds). This chef not only respects tradition but renews it and gives it added appeal.

In early 2008, Dani García took charge of the Meliá hotel bars and restaurants named Uno by Dani García. The first was opened in Madrid and offered international cuisine with an Andalusian and avant-garde slant. Two events of importance for his career took place in mid-2008. His Calima restaurant re-opened after thorough structural alterations expanding both kitchen and dining area, and Dani announced his personal culinary concept called ‘Cocinacontradición’, which brings together classic flavors and contemporary preparations.

His relationship with Calima restaurant finished in 2013 and in 2014 Dani García started a new time managing the kitchen of a restaurant in Marbella, called Dani García Restaurant and located in Puente Romano Beach Resort Marbella.

Dani García also has a passion for tapas and informal food, as a visit to Bibo Andalusian Brasserie & Tapas by Dani García, located also in Marbella. Among other delicacies, Bibo offers refreshing cold soups, the best cuts of tuna brought directly from the Almadraba of Barbate, salads with organic vegetables from its own garden, and a wide range of tapas and dishes that wonder through the one thousand and one geographies of Dani García.

Limited Slots are Available, Reserve Now

Reserve now to secure your spot, as space is limited. For dinner inquiries and reservations, please call + 63 2 252 6888 or e-mail and to reserve “Dinner with the Stars Stay” please visit

The Little Pricne menu