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On the occasion of Kermit’s…25th birthday, we took 11 of our favorite people to Impressions, the French restaurant at Maxim’s Hotel in Resorts World Manila. Chef Cyrille Soenen prepared an excellent dinner that lives on in our memory but not on our hips—the portions were just right, and while we dined in splendor we were able to stand up and walk afterwards.

We started with an amuse bouche: an intense tomato soup that set our taste buds to tingling.

Then came these dramatically-covered dishes. “Dramatic” as in “Smoking”.

The covers were simultaneously removed to reveal—amidst wisps of smoke—the duo of salmon demi-deuil: marinated salmon in truffle sauce, and smoked salmon and herring caviar. Those dots near the edges are mashed green pea hummus.

There was porcini cream soup served in two parts. First, the duck liver flan and crispy chestnut…

then the truffle cappuccino.

It required great discipline to refrain from licking the dish when the soup was gone. Fortunately it was time for the main course. We had a choice of

Salmon confit in black olive oil, mashed spinach and saffron risotto (There were crayons on the table, so Bert decorated his table setting) and

Pamora farm chicken with sautéed vegetables for our friends who declined red meat, or

this tender, succulent US beef tenderloin, Rossini style, with cappuccino of truffle mashed potatoes for the unrepentant meatatarians.

Dessert was introduced slowly, with mignardises.

Our apologies for the blurred photo; when one’s eyes are glazed with delight, taking pictures is the last thing one wants to do.

Then the dessert: chocolate souffle with a molten core.

In the words of Molly Bloom in the final chapter of Ulysses—yes, the reason for that ridiculous obscenity trial—Yes! Yes! Yes! Yes! Yes! Yes!

And because you can never have too much chocolate, we finished with a chocolate truffle birthday cake by Big Bird.

Fabulous.

Impressions is on the 3rd floor, Maxims Tower. Call (02)908 8883 for reservations or inquiries or email impressions@rwmanila.com.