ANY Spanish chef in town is expected to whip up a version of paella, gambas à la plancha and Fabada.

But the dishes in Chef Mikel Arriet's first Degustacion feria in Punta Fuego created a pleasant surprise. The only echoes of Spain that evening were the slivers of Jamon Serrano to open the apetito.

After that, six appetizer dishes came in quick succession: first, the Crispy Chicken Skin Chicharon with cool yogurt dipping sauce, then a colorful plate of three mussels, each bathed in different sauces that complimented each other: diced tomatoes, ali-oli with almond and a bright green coriander foam.

A perfectly grilled scallop came ringed in cauliflower cream sauce topped with beetroot gelee. The pumpkin cake baked like a soufflé had a surprise-a slash of blue cheese to enliven the palate.

Then, a traditional Basque dish was introduced with an innovation: stewed white "pocha" beans with clams topped with fried artichoke.

The last of the appetizer mélange was caramelized potato cream with bits of tender chipirones in its consommé gelatin. All these appetizers were paired with Natalie Sweet Shiraz from the organic winery of Titiana vineyards of Spain.

An Agara Crianza was chosen to go with the first entrée: a square patty of marinated diced pork that sported a happy shrimp and Arugula leaf on top.

Next was a perfectly baked salmon (at 70 degrees Celsius), all juicy and tender, with refreshing accompaniment of fresh pineapple crush. The dish was actually a trio-the other two were a small slice of chicken wrapped in slices of sweet pear and a slice of tuna topped with softened sweet onions.

The piece de resistance was a round slice of honeyed tender lamb encased in its own fat to make it more savory. This dish had the vineyard's Trio Gran Reserva red-a full-bodied wine aged over the years that yielded rich top notes. Maravilloso!

For finale, three chocolate squares that began sour, turned bitter and then minty fresh. Simply divine.

"Coming from my vacation in Spain and Europe, I was inspired by all the abundance and freshness," said Arriet. "This led me to new taste sensations that happily made good pairings with the wines from the organic Titiana vineyards of Spain."

Even better, Arriet can whip up degustacion evenings for club members and guests.

For more information on Club Punta Fuego, call 7514025 to 27. Club Punta Fuego is developed by Landco and managed and operated by Fuego Hotels. Visit www.landco.ph or www.fuegohotels.com.