Able to seat up to 480 guests, its creative design allows both the dining patrons and the chefs to interact as well as appreciate the beautifully arranged cuisine. Spiral offers a lively multicultural environment where guests can enjoy several cuisines, open-plan cooking theaters, show kitchens, and interactive buffet stations, which encourage interaction between the chef and dining patrons. Grills, seafood, and an extensive dessert station also await a diner’s pleasure. It’s literally "the world on your plate" as diners can watch chefs prepare new and popular dishes in the spirit of Spiral’s concept, which is "a blend of international cuisine with a dash of drama."

Spiral’s international team of culinary experts is led by Executive Chef Luke Dale Roberts and award-winning Sous Chef Jojo Borlagdan, and includes Japanese Master Chef Yoshimi Iragashi, who prepares light, healthy, and fresh Japanese cuisine; Indian Chef Indrajit Roy, whose fiery traditional Indian food ranges from refreshingly spicy to wonderfully chilly; Chinese Chef Siu Man Yeung, master of the hot wok; visiting Dimsum Chef Chan Chun; Korean Chef Cho Seung Hyun; young Chef Marco Legasto who heads the Mediterranean kitchen; and Creative pastry Chef Mac Macatangay.

So who says you can’t experience bliss on earth? Spiral would like to show you something different from the ordinary dining experience.

COOKING FOR TWO

Asian Tuna Tartare

Ingredients
3g shredded carrots
5g thinly sliced cucumber
100g elongated meat mixture wrapped
 in relish (1pc cut into 2)
5g  deep-fried nori wrapper (for garnish)
10/15 ml  honey mustard dressing
3g black sesame seeds

Preparations:
1. Mix tuna cubes, ginger, onion, avocado, nori cubes, coriander chop, fish sauce and yuzu dressing and calamansi juice.
2. Using a bamboo mat. Arrange 5-6 pcs. thinly sliced white raddish, roll trim the edges and slice into 2 (smaller than the other) the bigger one standing up & the smaller one at the back
3. Garnish w/ deep fried nori, sayote slice & sweet potato julienne deep fried
4. Drizzle w/ yuzu dressing

Fresh Mango Cheesecake

Ingredients:
10 kg cream cheese
5kg sugar
5kg butter
140 pcs eggs
5kg fresh mangoes

Preparations:
1. Cream butter till smooth. Set aside
2. Beat cream cheese and sugar till fluffy
3. Add the butter
4. Add the eggs one by one
5. Pour in the mould/ ring with sugar dough base
6. Bake at 100C for 2 hours.

Sugar dough:
1. 500g powdered sugar
2. 600g butter
3. 6 eggs
4. 1.2k all-purpose flour

Mix altogether

Grilled Aberdeen Angus Tenderloin

Ingredients:
160g Angus tenderloin
80g potatoes
20g shallots
15ml olive oil
10g freshly ground peppercorns
40ml watercress puree
5g parsley

Preparations:
1. Season meat and cook to desired doneness.
2. Deep-fry potatoes until golden yellow, set aside
3. Heat the brown sauce and confetti shallots, set aside.
Plate: triangular
1. Arrange meat on plate and spoon brown sauce w/ confetti shallots on top of the meat
2. Then arrange potatoes on the side of the meat garnish with parsley
3. And squeeze the green sauce just beside the meat.