Most people I know are addicted to the prospect of an al fresco meal, and if that meal is anywhere near a body of water, then even better. Consider the proliferation of restaurants in Boracay and those right here in the city that try to conjure that outdoorsy feel. There’s something about the open air that stokes the appetite, not to mention that carefree, windblown look that comes for free. Woe to those perhaps with long manes but my hair is even shorter than most men I’ve met, so it’s not an issue for me.

As the cool air carries over from the holidays, the Mandarin Oriental Manila evokes balmy evenings and that tropical feel with their version of BBQ Nights, complete with a Latin band to inject rhythm into the whole affair. Pulsing strobe lights, truncated drum beats, the sizzle of the barbeque – it’s all here in the fancifully named, “BBQ and Latin Salsa Music Under the Stars.”

And the requisite body of water? Well, there’s no beach, but the pool of the Mandarin is a breathtaking cerulean blue, a deep shade that invites. Surrounding pin lights cast reflections on the lolling ripples, mimicking a dance of shadows and glow. As I take photos around the perimeter, I’m all set to ditch my heels and jump in, fancy outfit and all. The fact that there’s no one yet in the pool only adds to my temptation. And I’m told later on by Communications Director Charisse Chuidian that it’s perfectly alright if I do so.

“The barbeque buffet is a lower-priced offering than that of Paseo Uno,” says manager Sebastien Pequeux, a dashing Frenchman with nary a telltale accent. He actually sounds more British to me than anything else. “The barbeque is cooked to order so everything is fresh. Pair it with free-flowing San Miguel beer and you’re set. After that, you dance!” He tells me, snapping his finger and flashing a charming smile.

I begin the meal with some pasta salad, farfalle dressed in a light white sauce dotted with tomatoes. Considered an abomination by some, I can’t explain why cold salads appeal to me but they do. Pairing that with a serving of potato salad, and I’m set. Meanwhile, my Bin takes his time constructing a Caesar salad among the numerous types of lettuce. While the bacon bits are noticeably absent, there are four types of dressing, croutons, some gorgeous tomato slices, and a dill-cucumber salad. A breadbasket alongside boasts an abundance of pretzels and rolls, both soft and crusty.

A chef looks at me expectantly as I amble towards him, ready for my barbeque fix. With eyes bigger than my stomach, I order one of each to be put on the grill: swordfish steaks, snapper fillets, Cajun-marinated chicken breasts, pork ribs, and sirloin steaks. I must say something here about the sausages: when you come here, you must try each of the three varieties. There’s an orange-red type known locally as Hungarian sausage because it’s hot and spicy and loaded with whole black peppercorns – this is excellent with hot mustard; a white frankfurter (perhaps a Weisswurst, German for ‘white sausage’), that’s pale and delicately flavored, it is, I imagine, made of veal. Pair it with some bread, a slap of spicy horseradish mustard, wash it down with cold beer, and have your own little Oktoberfest in January! I’m fascinated with the squat sausage among the three, a riveting ‘blood sausage’ because it’s almost black in color. Usually eaten cold, it has a mushy interior like black pudding, with a distinctive flavor that reminds me of star anise. An acquired flavor, you’ll either like it or not. My Bin winces upon first bite but I manage to finish off the entire thing by myself.

I’m set with just the sausages and a little pile of pretzel-bread beside me. The hot mustard that I’ve been slathering onto my wieners – oops, that doesn’t sound right, does it? – packs enough punch to make the sides of my mouth pucker. Hoowah, I’m lovin’ it! My Bin urges me to try the sirloin and the swordfish. I especially like the latter, which has a texture similar to that of very tender meat. It doesn’t need sauce but should you prefer one, try the black pepper sauce. The sirloin steaks are thin but juicy, and the hotel’s barbeque sauce goes very nicely with them.

While you’re having your meats barbequed, try to keep an eye out on their doneness and let the chef know how cooked you want your food. Too intent on the dessert table, I come back to a dried-out chicken breast and an over-cooked snapper fillet. Serves me right for wandering away.

The Clave band’s beat is intoxicating, causing some diners to sway their hips as they line up for food. Timid or mahiyain as our culture might be, I don’t expect anyone to join the DI’s on the dance floor, although they frequently make the rounds inviting us to join them. I’m impressed with the band’s singer, female vocalist and salsa dancer and instructor, Farida Laura. She’s wearing a dress whose fringes swing along with her.

As my Bin and I eat, Boo frolics in the baby pool situated conveniently beside our table. Some parents might frown on us letting our little girl go night swimming, but what the hey.

The Mandarin’s BBQ Nights is a no-effort meal for those on protein-rich diets – there’s lots to choose from and it’s ideal if barbeque is all you want. For those who aren’t bound by special diets and crave more variety however, I feel that the buffet is slightly limiting, since there’s nowhere else to turn once you’ve exhausted the salad bar and the barbeque offerings. I guess the idea here is to get one plied with meat and beer, leaving you light enough to shake your booty on the dance floor. All that’s left is dessert, which is never a bad thing, of course. Tonight, there are two pies – lemon meringue and apple, ice cream and toppings, squares of carrot cake, and tubs of ice cream in three flavors.

BBQ and Latin Salsa Music Under the Stars
Every Wednesday, 7 -10 pm
Mandarin Oriental Manila, Makati Avenue, Makati
P 800+++ (adult) / P400+++ (child), inclusive of free-flowing beer and soft drinks
For details, call The Poolside at 750 8888, extension 2443, or Paseo Uno at extension 2411 / 2412.

Special thanks to Mandarin Oriental Manila’s Communications Director Charisse Chuidian.