The Penfolds dinner at East Ocean Palace in Manila set the tone for a night of refined luxury, tradition and gastronomic excellence. Held in one of East Ocean Palace’s private dining halls—renowned for its grand interiors, ornate chandeliers, high ceilings and classic Cantonese décor—guests were greeted with warm hospitality and an elegant table setting. The restaurant’s signature ambience — with its lacquered wood panels, silk accents and lush floral arrangements — was the perfect stage for the evening’s journey through Penfolds’ distinguished wine portfolio. The lighting was soft and intimate, casting golden features across tables dressed in crisp linens, fine china, and crystal glasses, while subtle Penfolds branding (ribboned menus, branded napkins) added a bespoke touch without overwhelming the traditional Chinese aesthetic.

 

The menu was a harmonious blend of Cantonese banquet staples and modern fine-dining sensibilities, created in collaboration with East Ocean’s kitchen and Penfolds’ wine ambassadors. From delicate seafood starters—such as steamed live grouper and lobster sashimi—to richly flavoured roast duck or suckling pig, each course was paired with a Penfolds vintage chosen to accentuate the textural contrasts and aromatic depth of the food. Between courses, guests were guided through tasting narratives: vineyard origins, barrel maturation, tertiary flavour development, allowing them to experience not just the wine, but its story. Dessert closed the evening with a flourish—perhaps a silky chocolate-fruit pairing, or a branded wine reduction that echoed earlier notes in the meal.