Celebrating New Year’s Eve: Tips and Recipes for a Memorable Media Noche

MANILA, Philippines — As the Christmas decorations come down, the excitement for New Year’s Eve begins to build. It’s a time for families and friends to unite, reflect on the past year, and eagerly anticipate what’s to come. One of the highlights of the celebration is Media Noche, the first meal of the New Year, where the dinner table is adorned with lots of dishes that represent abundance and good fortune. To help make your New Year’s Eve gathering festive yet healthy, we’ve enlisted the insights of five top chefs.

Chef Sonny Mariano: A Balanced Approach to Media Noche

Chef Sonny Mariano of the Tasteless Food Group emphasizes the importance of having a balanced menu for Media Noche. He recommends starting with light appetizers, such as a DIY fresh salad or a simple cheese platter. Both options are not only easy to prepare but also encourage fun mingling as guests can mix and match.

After the grand Christmas feast, Chef Sonny suggests keeping the mains light as well. A roasted chicken, grilled fish, or a comforting stew will do wonders. For a touch of indulgence, consider serving a roast beef that marries beautifully with fresh vegetables, tortillas, or even fried rice—think Peking duck style. Practicality is also key; dishes that reheat well the next day can ease post-party cleanup.

However, as Chef Sonny reminds us, the most valuable aspect of Media Noche isn’t just the food but the company of loved ones as you usher in the New Year together.

Chef Myrna Segismundo: Keeping It Light and Fresh

Chefs often tell us that the holiday season poses challenges, especially when it comes to diets. Chef Myrna Segismundo has a solution that makes healthy eating both appealing and festive. She recommends two vibrant dishes: Spanish boquerones, fresh anchovies in olive oil and vinegar, and kinilaw made from tanguingue, marinated with vinegar, minced onions, salt, and pepper.

To balance heavier holiday fare, Chef Myrna also suggests a composed salad featuring sweet pomelo and orange wedges, along with a colorful mix of julienned vegetables and steamed shrimp, all drizzled with a citrus vinaigrette.

Chef Redd Agustin: The Hearty Steak Bake

If your New Year celebration calls for something hearty, Chef Redd Agustin has an exciting option: a Steak Bake. It’s perfect for entertaining, as it can be prepared a day or two in advance.

Steak Bake Recipe:

Steak Ingredients:

• 750 grams USDA Choice or Prime Ribeye Steak
• Salt and pepper
• Worcestershire Sauce
• Honey

Procedure:

1. Season the steak with salt, pepper, Worcestershire sauce, and a dab of honey. Marinate for 2 hours.
2. Sear the steak for 3-4 minutes on each side and then chill for 2 hours before cutting it into cubes.

Next up is Garlic Confit, followed by a creamy mashed potato and a savory sauce featuring shiitake mushrooms, shallots, and prepared gravy. This substantial dish, topped with a layer of golden-baked mashed potato, promises to impress.

Chef Dorothy Ferreria: Simplicity is Key

Chef Dorothy Ferreria, of Dorothy’s Cooking School, believes in keeping it simple and light post-holiday feasting. She starts with a clear chicken soup, accompanied by shredded chicken sprinkled with spring onion for garnish.

For abundance, she serves siomai alongside a steamed fish recipe that brings a burst of freshness to the table.

Restaurant-style Steamed Fish Recipe:

Fish Ingredients:

• 1 pc. 800-gram fish (like black lapu-lapu or tilapia)
• 1/4 cup gin
• 2 thin slices of ginger

Vegetable Topping Ingredients:

• Kinchay, thinly sliced carrots and leeks
• Corn oil

Sauce Ingredients:

• Reduced sodium soy sauce
• Oyster sauce
• Granulated sugar
• Rice wine or mirin
• Sesame oil
• Water

Procedure:

1. Clean and prepare the fish, marinating it in gin and stuffing it with ginger.
2. Steam for about 10 minutes and serve hot, garnished with sautéed vegetables drizzled with a flavorful sauce.

Chef Cyrille Soenen: Luxurious yet Accessible

For the grand finale, Chef Cyrille Soenen, executive chef at Le Cordon Bleu, suggests an elegant selection that includes fresh oysters paired with Champagne, and a rich Foie Gras Terrine served with toasted bread.

Other highlights:

• Cooked scallops must be sautéed perfectly for that ideal texture.
• Beef Tournedos with truffle sauce brings a classic French flair to the table.
• For dessert, don’t miss the Kouign Amann, a delightful pastry layered with sugar and butter.

Chef Cyrille insists on quality ingredients for a successful meal, from fresh oysters to perfectly aged cheese, ensuring your Media Noche is equally indulgent and sophisticated.

As you gear up for your New Year’s festivities, consider these tips and recipes from these culinary experts. With a thoughtful array of dishes and the warmth of family and friends, you’re sure to welcome 2026 on a high note. Happy New Year!