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PHILIPPINES w w w. d i n e a s i a g u i d e. co m

GUIDE TO THE BEST RESTAURANTS IN TOWN

AUBERGINE R E S T A U R A N T YOUR COLLECTION OF CULINARY EXCELLENCE Aub ergin e & I SC AHM’s G lo bal V is io n : : Chef G ene G o nzalez ’s W i n n i n g Ingredient : : Simple to Sim ply E xq u is ite : : The Land ’s Undis covered S e c re t s :: I To o Can B e A W in e Conno is s eu r : : Yats W ine Cellar : : Pam p er ing We l l n e s s

FALL/WINTER 2008


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publisher’s note:: Dear Readers: It seems like it was only yesterday that Dine Asia’s premiere issue has been launched and here we are on our second issue. There were a lot of challenges at the beginning and it became harder than we thought as we worked on the second issue. We were faced by conflicting circumstances with great extent beyond the normal issues. Our country has enough problems while we would read more not of our own but of the worlds as the stock market collapsed recently. As a developing country dependent on economies of greater nations, we all know we will be more affected.

Changes in

living condition will be apparent as our economy gets affected, favorably or adversely. Dine Asia encountered its effects, confronted every issue courageously and treated individuals’ or companies’ situations PHOTO SOURCE: ESKAYA BEACH RESORT & SPA

fairly.

As we are committed to our main goal to support our

country for the better change to serve as a good example despite odds to decide not only for the company’s intentions but for the common good. In this second issue, we are highlighting individuals and companies that have been making a mark on their field of expertise all with the same intentions but with a global vision.

We are also showing

Philippines’ rich culture when we discovered some of our land’s jewels.

We would like to share that despite the obstacles, our

country is still blessed. Of course, we are giving you a part of our selection of the best restaurants of the Philippines now that we have added more cities for your reference. This is our Holiday issue; for whatever it’s worth, for moving on its all for you! Advance Merry Christmas and a Happy New Year!

Cheers,

Mary Anne Meily.

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GUIDE TO THE BEST RESTAURANTS IN TOWN Unit 204, La Mirada Town Homes #302 P. Guevarra St., San Juan City (ph) 632.897.4085, 632.895.6871, 632.986.6829 :: (fax) 632.895.8845 www.dineasiaguide.com :: info@dineasiaguide.com

MARY ANNE MEILY Editor-in-Chief

BAMBI TORRES-CAMUS Associate Editor

MELAI ARGUZON Creative/Art Director Marketing

DEEDAY CONCEPCION JOJO VILLAFLOR MARCUS MAGUIGAD WALTER MEILY DENNY WANG Wine Adviser

MARCUS MAGUIGAD Photographer

KATHY CHUA

Contributing Photographer

MON DIMLA

Production Coordinator

HECTOR DIMLA Finance

ON THE COVER

READERS

We would love your feedback! Subscription inquiries, any great dining experiences, any of your favorite restaurants missing from the guide,any suggestion for the next issue... anything at all please contact us by phone, mail or email.

WRITERS

Got a great idea for a food-related story? should be sent to queries@diningout.com.

We’d love to hear about it.

Queries

RESTAUR ANT & ADVERTISERS Aubergine Restaurant & Patisserie

32nd and 5th Building 5th Avenue corner 32nd Street Fort Bonifacion 1642 Taguig City 632. 856.9888 www.aubergine.ph Christmas Decors & Styling by: Designer Blooms

For information regarding listing your restaurant in our next issue, please contact Mary Anne Meily at 632. 986.6829

ACKNOWLEDGMENTS

Department of Tourism - Secretary Ace Durano and Undersecretary Eduardo Jarque Jr., Wilma Galvante of GMA Network, Bernadette Young of QTV 11, Issa Litton of Livin’ it Up! QTV 11, Roni Merk & Roan of Merk Media, Mr. & Mrs. Edwin G. Felizardo, Cathay Pacific - Asia Miles, Globe Ultra Platinum, Paul Refol for Guerlain Cosmetics, Yvonne Apad, Mary Gaw So, Quincy, Wesley Yap, Marco Angeles All contents copyrighted 2008 by Dine Asia Magazine.


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fall/winter 2008

contents::

FEATURES::

entice your appetite 10

Through the lens of... Kathy Chua

let’s talk about it 12 13

18

Alamid Coffee: the rarest coffee in the world Coffee - In a different brew Gloria Jeans UCC Simple to Simply Exquisite Microtel Lewis Grand

over dinner 26

Cover Story: Aubergine & ISCAHM’s Global Vision

spice it up 30

Chef Gene Gonzalez’s Winning Ingredient

satisfy our bellies 32

The Land’s Undiscovered Secrets Baguio’s Tam-awan Village Bohol’s Eskaya Beach Resort & Spa Bacolod’s Ruins: A Sight to Behold

with wine + spirits 38 40

I Too Can Be A Wine Connoisseur Yats Wine Cellar

to flatter our cravings 44

Pampering Wellness Mogambo Springs Nature’s Village Badian Resort & Spa

PHOTO SOURCE: AUBERGINE RESTAURANT & PATISSERIE

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RESTAURANTS:: LUZON

VISAYAS

MINDANAO

Makati 54 Alba

Aklan 92 Aria

Davao 106 Hanoi

56 57 58 59 60 61 62 64 65 66 67 68 69 70

Benjarong Chateau Contempo Felix Fely J Gaudi La Maison Le Souffle Merk’s Bar Bistro Mickey’s Deli Sentro Terry’s Selection Tosca UMU

93 Bamboo Lounge 94 Hama 95 The Courtyard Bistro

107 Lotus Court 108 Tsuru

Bohol 96 Lantawan Cebu 97 Blu Bar & Grill 98 La Tegola 100 Olio 101 The Gustavian

Mandaluyong 71 Florabel Manila 72 Barbara’s Muntinlupa 73 French Corner Quezon City 74 IN-YO San Juan 75 Cafe Ysabel Taguig 76 Aubergine 77 Brazil Brazil 78 Portico 79 Thai at Silk

Baguio 80 Cafe by the Ruins 81 Forest House 82 Le Chef at the Manor 83 Mario’s

Cavite 84 Chateau Hestia 85 Rohini’s

Pampanga 86 The Grill Room Ilocos Norte 87 La Preciosa Naga 88 Chilli Peppers Palawan 89 Pescados

PHOTO SOURCE: AUBERGINE RESTAURANT & PATISSERIE

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entice your appetite::

Through the lens of...

KATHY CHUA

far away from where I was working. So this was my first food photography gig, I got paid in pizza and pasta. HOW IS FOOD PHOTOGRAPHY DIFFERENT FROM OTHER FORMS OF PHOTOGRAPHY? Food photography is different from other forms because it demands great attention to detail. We need to translate taste into a visual product. To do that, photographers need to highlight particular textures like the crispness or softness of the food, sauce and color. We normally go on assignments together with a professional food-stylist. Their job is to reconstruct the dish so that it becomes visually appealing. Sometimes, they’ll prepare food quite differently so that it registers well or holds up under the lights. We pay close attention to the way the food is structured, and the patterns it may create. WHAT IS THE SIGNIFICANCE OF FOOD PHOTOGRAPHY?

photographer for Adphoto. Adphoto is the only studio outfit in the country that has two large-scale studios. They specialize in advertising photography – aerial, architectural, corporate, industrial, fashion, food & beverage, talent & product shots, special effects, underwater, 360º panoramic and virtual reality. WHAT MADE YOU DECIDE TO BECOME A PHOTOGRAPHER?

The decision to become a photographer was fairly easy. My dad is a photographer. Growing up in a studio, I used to tag along with him during his shoots. I found it fascinating to watch him work with a creative team to make even seemingly impossible concepts become photographic realities. Everyday, something was new and different. For example, I woke up one morning to a rainforest in the studio, the next day we’d have waterfalls, or a fire-truck. We’d see products before they’d come out on the market – even new cars. My dad had always told me that if I took up photography, I’d be able to travel anywhere – and I love to travel. By the time I needed to choose a course for the university, I couldn’t think of anything else I really wanted to do. Thankfully, DLSU at that time had a Communication Arts course that had a specialization in photography (the course is now with St. Benilde).

10

This is the one job I know that everyday something is different and we learn something new. It’s a holistic experience, one day you’re shooting for food companies and you get to try all these new dishes, next day you’re doing interiors or architectural photographs for buildings, photographing people and making new friends, even the industrial jobs are interesting because it’s like being on Discovery Channel. Everyday we learn how rich and diverse the world really is. There’s so much out there, and photography for me has been a great way to discover my surroundings.

Most human beings are visual by nature, and so we photographers constantly strive to capture that mouth-watering picture. It’s that kind of photo that can encourage people try new or strange food. At the same time, it also helps people see familiar dishes in a new light (no pun intended). When I cook, I try to make the dish look as good as the photograph (forgetting sometimes that these pictures were taken with the aid of a professional food-stylist). Hopefully the photos can inspire people to present everyday fare with a creative-gourmet-twist. In the larger scheme of things – hopefully our photographs can stir people to try something different or extraordinary.

IF YOU WEREN’T A PHOTOGRAPHER, WHAT WOULD YOU BE?

If I weren’t a photographer, I’d most likely be cooking. I love to cook. WHAT WAS YOUR FIRST FOOD PHOTOGRAPHY STINT? I went to South Africa for four months as a volunteer photographer for the Johannesburg Zoo. I’m a zoo volunteer on the side, co-founder of My Zoo Volunteers Group Foundation. Amazingly enough, the “Filipino Connection” kicked in. One of the zoo keepers remembered working with a Filipino supplier and made arrangements for us to meet. As it turned out, the woman had this small project for an Italian restaurant’s website, not

www.adphoto.com * www.kathychua.com


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let’s talk about it:: The alamid which lives in Southern Luzon’s mountain forest have the ability to sniff out and feed on the ripest and sweetest coffee cherries of Arabica, Liberica, Exelsa and Robusta beans creating a unique, distinct coffee blend. Upon ingestion of the coffee beans, fermentation

takes

place

in

the

digestive tract of the civet, where stomach enzymes break down proteins in the coffee beans. The civet’s inability to digest the beans makes them excrete it whole. This process is what makes the beans have low acidity tttand smooth flavor. Local

ALAMID

COFFEE

the rarest coffee in the world

farmers

harvest

the

civet

droppings early in the morning. This is done with great difficulty, as they have to trek mountains that have thick undergrowth. On a good day, a gatherer can collect one kilo of civet droppings. The collected droppings go through a process of rigorous washing and then dried under the sun with fresh mountain wind. Later, it is packaged and mostly exported.

Only

500

kilograms

are

produced in a year. In the Philippines, prices start at Php 800 for a jar of 100 The Philippines is blessed with flourishing mountain forests. There, scurrying in

grams. At this price it is considered as

the wild is the Philippine Civet Cat (paradoxorus Philipinensis), popularly known as

the most expensive coffee in the world.

alamid in the local language. Mainly considered by farmers as pests to their crops, these creatures also get hunted for their meat, for this reason, their existence may be endangered.

This

exotic

coffee

concoction

of

Alamid Coffee is a treat for coffee lovers

all

over

the

world.

When

The saving grace of these little creatures came when the discovery

roasted, it exudes a sweet aroma, it

of their unusual ability to turn ordinary coffee beans to a heavenly blend.

has

Instead of hunting them down they are now considered very valuable. And

strong, sweet, dark chocolaty taste.

without them it is not possible to produce the most rare, expensive and

Perfect to satisfy even the most

coveted gourmet coffee in the world.

discriminating coffee connoisseur.

12

also

been

reputed

for

its


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coffee in a different brew 1. Coffee Spa

Save those used coffee grounds for a recipe to make your own body scrub. Mix coffee grounds with sugar and olive oil. In the shower, rub this scrub in a circular motion on damp wet skin. The grounds will exfoliate your skin by removing dead skin cells and the caffeine is a known cellulite fighter. This will bring out fresh and healthy skin!

2. Coffee Sassoon

If you’ve got dark colored hair, coffee grounds may brighten your color. In between shampooing and conditioning, rub used coffee grounds throughout your hair. Rinse and dry. See and feel the coffee difference!

3. Coffee Mulch

The nitrogen in used coffee grounds makes them the perfect soil conditioner. Just toss them in the soil with other brown materials such as leaves and dried grass to keep a balanced soil pH. Feeding your garden with used coffee grounds will help your garden grow.

4. Coffee Power

El Salvador is diving into some curious alternative fuels; including coffee. Instead of throwing away low quality coffee beans, the beans are used for fueling cement factories. The coffee beans burns much hotter than wood making it a good source of energy. Pretty soon we’ll be driving java powered sports cars.

5. Coffee Logs

Mainly composed of used coffee grounds, Java Logs make beautiful fire in an environmental friendly way. Tagged by Time Magazine as one of the Coolest Inventions of 2003, Java Logs ignite quicker and produce larger, more attractive flames than other fire logs. Though they don’t have coffee aroma, Java Logs do emit a sweet scent that will bring enchantment to your bonfire!

6. Coffee Home Living

Ugly scratches on your woodwork try soaking coffee grounds with a little water and apply the liquid on the furniture scuffs with a cotton bud. And it’ll be almost good as new! As coffee grounds are a bit abrasive, they can be used as a scouring agent for grimy and greasy stain-resistant. objects. Just mix the grounds with a little water and scrub with a firm brush. Try it on those dirty ashtrays.

Try this on your kitchen drains. Pour half a cup of used coffee grounds down the drain, and then follow it up with 6 cups of very hot water. Dry some used grounds on a cookie sheet, put it in a bowl and leave inside your refrigerator and freezer. This will absorb any unpleasant odors. Or after chopping some strong smelly garlic, rub the grounds on your hand to eliminate the unwanted garlic smell.

7. Coffee Interiors

Give a new look to those old white curtains with out breaking the bank. By steeping grounds in hot water, you can make a dye and instantly have brown curtains. No more worrying about coffee stains on your tablecloth, you can color your stained tablecloth with coffee.

8. Alternative Coffee

One of the most recent exciting discovery is that coffee beans contain a significant amount of antioxidants. Antioxidants are known to protect the body against “oxidative stress” by sweeping-up damaging free radicals that are implicated in heart disease, cancer and ageing. So protect yourself from free radicals and have a flavorful cup of coffee today.

9. Gourmet Coffee

A (coffee) “ground”breaking technique is now being used to cook your all time favorite steaks. Yes, Steaks! Spent espresso grounds are being used to coat steaks. It is said to have a mild coffee taste. So instead of the pepper crusted steak, why not try the coffee-crusted dry-aged sirloin instead. How about making your store bought spaghetti sauce look gourmet. Try adding one-fourth to one-half teaspoon instant coffee to your spaghetti sauce. The coffee will give the canned spaghetti sauce a brown shade and a less acidic flavor.

10. Coffee Art and Culture

For quite some time now, artists have been using coffee to make beautiful works of art. With a very strong dark pot of coffee, artists gradually add water for lighter shades. The coffee mixture is used in a watercolor technique. Lastly, they add a clear coat of acrylic to preserve the artwork and the finished product, a coffee masterpiece. (Ask your barista at your favorite coffee store for used coffee grounds. They would be very glad to give it away.)


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Gloria Jean’s Coffees: Creating the

ULTIMATE COFFEE EXPERIENCE Gloria Jean’s Coffees arrived at the shores of the Philippines in 2003. Back then; it was an American based franchise, whose history dates back to 1979 in a small town just north of Chicago, where company’s namesake, Gloria Jean Kvetko saw the opportunity to offer specialty gourmet coffees in a warm and friendly atmosphere. The very same principles the company adheres to today. In the end of 2004, Australia had purchased the international branding and roasting rights for all countries outside the USA - Gloria Jean’s Coffees globally had become Australian owned overnight. And is now Australia’s largest and most recognized specialty coffee retailer serving an estimated 7 million guests each month. Today there are 854 stores in 34 countries worldwide. Here in the Philippines there are close to 50 stores located in Luzon, Visayas and Mindanao making it a truly nationwide international coffee franchise. Gloria Jean’s Coffees uses only top grade high altitude grown premium Arabica beans, roasted in their state-of-the-art facility in Castle Hill, Sydney. Producing 60 exclusive blends to suit different tastes of guests, the coffee is packed within hours of roasting to ensure freshness. These are the very same beans from Australia served at Gloria Jean’s Coffees. Gloria Jean’s Coffee houses serve a range of handcrafted espresso coffee drinks, signature cold drinks, blended and estate whole bean coffees. Best sellers are the Espresso Espressions where they add a personal touch of latte art. The all-time-favorite signature drink that will satisfy ones coffee craving is the Chocolate Macadamia Cappuccino Chiller. What gives the coffee its unique taste is flavor infused coffee beans. For the adventurous customers they also have exciting coffee and non coffee blend, all being introduced regularly. For non-coffee drinkers they serve fruit chillers and speciality teas along with pastries, pastas and sandwiches. The total Gloria Jean’s Coffees experience includes the relaxing ambiance they provide. The subtle aroma of infused coffee beans lingers in the air. Interiors with a warm color motif, gives the place a cozy homey feel. Large scenic windows and outdoor tables provide customers an alternative nook. Perfect for lounging around or catching up on work as most stores offer free WIFI. Continuing the legacy that Gloria Jean Kvetko started, warm and friendly coffee agents create emotional connection with guests. Have a chit chat with the store barista and get acquainted with your favorite coffee drink and you will definitely end up as a coffee connoisseur. The icon that identifies the Gloria Jean’s Coffees brand is the “cup in hand”. Emphasizing that Gloria Jean’s Coffees difference comes from a true dedication to handmade coffee - from hand picking beans to handcrafting each individual cup. It is passionately committed to creating the ultimate coffee experience for every guest from bean to cup.

THE FORT * GLORIETTA 3 * SHOPWISE CUBAO * EASTWOOD * PAN PACIFIC * ROBINSON’S GALLERIA * SM MEGAMALL CASINO - HYATT PETRON ALABANG * ROBINSON’S PLACE MANILA * PETRON MEGAPLAZA * PETRON BEL AIR PDCP * SM MALL OF ASIA * UNION BANK TOWER * EQUITABLE TOWER * THE BLOCK - SM NORTH EDSA STA. LUCIA EAST GRAND MALL * CTTM SQUARE * SHANGRI-LA MALL * RCBC PLAZA * US EMBASSY * TRINOMA MEGA CALTEX PAMPANGA * NORTHWALK PAMPANGA * BAGUIO HOTEL SUPREME * TACLOBAN * CASINO BACOLOD ORIENT PACIFIC CENTER DAGUPAN * CASINO - MACTAN CEBU * CEBU BOULEVARD * SM ANNEX CEBU * * CASINO DAVAO SAN MIGUEL BY THE BAY * EASTWOOD MALL 2 * NE PACIFIC MALL CABANATUAN * CEBU AYALA LAGOON


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UCC BREWS A DIFERENT

COFFEE EXPERIENCE The magical black brew of UCC has become every discerning coffee drinkerʼs preference. Known for its smooth taste and invigorating aroma, UCC coffee is the perfect companion for any social interlude.

dishes like Japanese Soup Spaghetti, Chicken Teriyaki Eggplant Sandwich and Yakiniku Rice Plate. Must try are the Japanese Seafood Salad, Hamburg Curry Rice, and Salmon Spinach Spaghetti.

From farm to cup

UCCʼs siphon-brewed coffee goes well with its wide selection of delectable desserts like Chocolate Fudge Cake, Tiramisu, Blueberry Cheesecake, and Sumiyaki Coffee Jelly. There are also other delicious hot and cold beverages like lattes, smoothies, and fruit shakes.

Tadao Ueshima started Ueshima Coffee Company, or UCC Coffee in 1933. It soon became a staple in Japan and today is enjoyed all over the world. The company prides itself in overseeing every phase of coffee production from the preparation of the soil in their own plantations, cultivating the trees, and screening the beans. In addition, expert “classificadores” or cup tasters check the quality of the harvested beans in all aspects so only the choicest beans are used in UCCʼs coffee products. This shows how coffee for UCC is not only a product, but a passion.

Hotel coffee shop outside of a hotel

UCC has coffee shops in Japan, Hong Kong, Singapore, China, Korea, Taiwan, Malaysia, Thailand, and even the USA. In the Philippines, there are 16 branches strategically located in different parts of Metro Manila, including Pampanga, and soon one in Cebu City. Each store carries UCCʼs signature chic interiors, cozy ambiance, and excellent service, which earned it the distinction of becoming a “hotel coffee shop outside

of a hotel”.

There is a UCC for you

UCC has three concept stores in the country. One is the UCC Vienna Café, a contemporary coffee shop with a European feel. It is ideal for business executives and young professionals alike, who choose to have their business meetings over meals. Another is the UCC Café Terrace that mimics a contemporary country club setting with its huge glass windows, trellises, ceiling fans, and wooden furniture. The earth and warm colors lend to a classy and cozy feel made fresh with a youthful atmosphere. The UCC Park Café concept is a charming design in a plush park landscapes. Surrounded by greens and wooden planks amidst towering hotels, buildings, and malls, the UCC Park Café is a relaxing retreat for young urbanites and active yuppies. Truly, UCC brews more than just coffee, but an experience that leaves one with a smile.

As an all-day dining place, UCC serves Japanese fusion

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let’s talk about it::

simple to

simply

exquisite H

otel coffee shops are not exempted from reinvention, they continue to evolve, expand and diversify their offerings. To usher in the new, they have star ted by renaming the classic concept of the “coffee shop” to the innovative All-day dining restaurant. These are the different hotels signature dining experience where they offer buffet for breakfast, lunch and dinner. The reinvention came with turning the conventional

basix

buffet experience to something extra-ordinary. Making hotel buffet dining a gastronomic dining destination and not just an alternative place to dine. If you haven’t tried them yet, here’s what you’re missing? Here are some of the new and reinvented all-day dining restaurants. Formerly known as The Café Coffee Shop,

Basix, is the all-day dining restaurant of the newly renovated Dusit Thani Manila. The dining setting uses warm light colors and the open interior gives the place the feeling of casual chic. Covering one wall is a gallery of black and white photos exhibiting Philippine culture by renowned photographer Donald Tapan

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Basix

features

a

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wide

11:51:15 AM

array

of

international and Asian cuisine, which presents food stations that complete a full course buffet. To elevate the already sumptuous buffet, Basix offers live cooking with your buffet. You can choose from a wide assor tment of fresh seafood and meats and have it grilled to your taste. You can also create your own pasta, or noodle soup with your choice of ingredients. Leave room for fresh homemade ice cream for desser t. Basix is open 24 hours offering breakfast buffet at Php 1 045 nett, and lunch and dinner buffets at Php 1 150 nett.

circles

A new concept altogether is Dusit

number of circular ar t pieces and

available in total. Sushi and sashimi, a

Thani Manila’s Family Sunday Brunch.

various colors of f iber optic lighting

line-up of fresh chilled seafood items

Go buffet hopping from 11:30 a.m.

travels from the f iberglass logo running

and the amuse bouche make up the

to 3:00 p.m. at any of their four

through the f loors and up the columns

appetizer station. The salad station is

restaurants, namely, Basix, Benjarong,

to the restaurant and ceiling. Circles

like a green garden where chefs cut

Tosca and Umu for only Php1450 nett.

Event Café offers comfor table dining

fresh vegetables and prepare salad

Children

half-price.

options with large window seating

dressings of your choice. Wander to the

Live kiddie enter tainment is provided

areas that allow guests a fabulous view

grill section for juicy cuts of the f inest

at the lobby.

of the garden and water falls or a view

quality meats, poultry and fresh catch

of the busy streets of the f inancial

of the day. When in the mood to

district as they dine.

spice-up your life, head for the tandoori

6

to

12

pay

Leading the city to another new trend of theatrical dining, appealing to diners’ visual, aural, olfactory and oral senses

Gastronomies will enjoy the eclectic

is Makati Shangri-la’s Circles Event

choice of dishes and cuisine offered.

Café. Key design elements include a

Sixteen culinary food options are

heat

oven and prata counter with a large variety of curries. Feast and indulge in fresh steaming Cantonese dim sum and Chinese barbeque items. These dishes are ser ved fresh, tasty and appetizing. All made “a la minute” meaning the time of cooking happens as late as possible where some items are even cooked to order. This method keeps the food fresh and therefore tastes

better

nutritional

and

value,

has a the

dish

greater does

not change color and sauces do not lose their consistency. Constantly offering guests something new, food promotions happen every couple of months. For the month of October in line with the October fest there is a German food promotion. w w w.di neas i ag ui de.c o m 19


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Asian tapas make up another station where trained chefs showcase the ar t of preparing Japanese specialties whipping up a wide array of greens like kani salad a la minute for fresh and healthy eating. The noodle station has Indonesian, Thai, Chinese, Filipino and Japanese noodle specialties. The Italian section ser ves pizza straight from a traditional wood-burning oven and Italian masterpiece risotto-ofthe-day. A highlight to the dining experience is the lechon pit, a Filipino favorite only ser ved in f iestas. The Desser t Station features a delectable spread of local and international goodies. If that is not enough to tempt the most discerning sweet tooth try ice cream blended on cold stone. Lunch buffet is Php 120 0 ++ while dinner buffet is Php 14 0 0++. At the Plantation Bay Resor t and Spa in Mactan Island Cebu is

Kilimanjaro Kafe. The restaurant is situated amidst a freshwater pool creating an amazing view and sensation of being in a tropical island paradise. The open window bay allows fresh cool wind and natural light in giving the interior a fresh and casual feeling. While

kilimanjaro

murals on the walls and ceiling are a whimsical attraction. Kilimanjaro

Kafe’s

famous

breakfast

Showcasing the countries delicacies, cuisine and culture as well. Weekend lunch buffet is at Php 14 0 0++ and dinner buffets is at Php 160 0 ++. Sizzling at Edsa Shangri-La, Manila is a modern food

concept

called

Heat.

Designed

by

world-renowned Hirsch Bedner Associates Design Consultants, Heat displays the ar tistic marriage of beauty and functionality. Taking inspiration from the Ear th’s various elements. Generously used as a design element, water cascades welcome guests with soothing sounds that pre-empt the unique dining

experience

waiting

inside.

Limestone,

ingenious wallpaper and gold mosaic accentuate walls while the ceiling is made of abstract copper and silver design with beige Saguran matting. Glass wall panels open to a landscaped veranda overlooking lush tropical gardens and a lagoon shaped swimming pool. Four distinct open cooking theatres incorporating 11 interactive sections make up the buffet. The Oriental Station with a Hong Kong trained chef features all kinds of Chinese barbecue. The Western Station offers car very alongside a Tandoori section with grilled Indian specialties. 20

buffet

offers

different

culinary themes for everyday of the week like Filipino, Mexican,

paseo uno


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Mediterranean, Old Virginia,

contemporary glass ar t. One dining section even has f loor to

or al fresco and enjoy the

Chinese and Caribbean. Buffet

ceiling glass windows for a relaxing view of the hotel’s poolside.

cool sea breeze.

Paseo Uno is a favorite of food connoisseurs who attest to

The Vanilla Beach Café offers

its quality cuisine in its various buffet offerings. To highlight

International

stations include hot breakfast dishes,

egg

station,

fruits,

salads, breads and pastries. A special dish station is provided for the most guests of a cer tain nationality. Breakfast buffet is priced at Php 968 nett per person. And half priced for children ages 4 to 12. They also offer a Sunday lunch

buffet

at

Php

715

highlights

sashimi directly from a fresh catch and shuck oysters right in

inf luenced by Mediterranean

front of diners. At any time have fresh seafood or meats

and

grilled or prepared in many delectable ways. The open-

described as fresh and light.

vanilla beach

of all the food stations and the

a

cuisine,

it has an open kitchen where chefs

create

freshly

made

dishes. Regular lunch buffet is dinner

menu offers a wide array of

at P1100++.

international cuisine. However

with

or

priced

feature

cuisines

of

Philippines or Korea. These special

selling item. The Kilimanjaro 24

is

and

different nations like China,

wedges on the side is the best open

buffet

they

and

fries

Php980++

Café has theme nights where

of 6 oz. pure beef patty with cheese

at

Adding diversity, Vanilla Beach

it’s the Powerhouse Burger

is

is

ever-changing food selections,

“Vinz” Karlsen’s a la car te

Kafe

that

Aside from a complete line up

priced

mushroom

buffet

Cebuano

Danish Executive Chef Oivind

egg,

but

the lunch and dinner buffet’s fresh offerings, chefs slice

nett per person.

bacon,

fare

dinner

buffets

are

priced at P1350++. The Vanilla

hours.

Beach Café is open 24 hours

Mandarin Oriental, Manila’s

that

Paseo

la car te menu that offers

Uno

began

the

also

interactive buffets in Manila

equally

back in 2003 and introduced a

like

totally new way to dine. The

Burger. ‟

interiors of Paseo Uno create

or al fresco and enjoy the cool sea breeze.

the per fect backdrop for its cuisine.

With

the

interiors

created by Design Studio Spin of Tokyo, Paseo Uno combines

that a buffet can’t get any

chefs come in to prepare their creations; last September they

history. The interiors show an

had a two-week long Mexican Festival where Mexican Chef

interplay

of

contemporary

Fernando Pulido was f lown in from Mandarin Oriental Riviera

metal,

Spanish-inf luenced

Maya, Mexico.Down south at the Hilton Cebu Resor t and Spa

Japanese

is the Vanilla Beach Café that opened last 2005. This all-day

paper, Philippine capiz shell,

dining restaurant presents a contemporary colonial setting,

the Asian fabrics on the walls

that’s reminiscent of a 50’s glamorous seaside holiday villa with

and

white washed walls and retro furniture. Choose to dine indoors

with

The buffet dining experience

suit your taste. Regular dinner buffet is offered at Php1300+++

colonial

upholstery,

dishes Wagyu

heights. Just when you think

Philippines’

glass,

a

-kitchen buffet offers an alternate of pasta or risotto created to

Paseo Uno is also known for its lavish food festivals where guest

handmade

scrumptious

mouthwatering

an

has been elevated to new

modern elements with the rich

features

better, guess again. Hoteliers will just keep f inding ways to give its guests more and more. And with the reinvention of the Hotel Coffee shop they have turned average buffet dining to

a

multi-sensory

dining

experience.

w w w . d u s i t . co m . p h * w w w . s h a n g r i - l a . co m * w w w . p l a n t a t i o n b a y . co m * w w w . hil to n w o r ld re s o r t s . co m

ww w.di neasi ag ui de.c om 21


22 left_microtel.pdf

10/22/08

12:03:59 PM

MICROTEL:

Luxury within reach

Microtel Baguio Upper Session Road, Baguio City * Microtel Batangas First Philippine Industrial Park, Sto. Tomas, Batangas Microtel Boracay Diniwid Beach, Boracay, Aklan * Microtel Cabanatuan Sta. Arcadia, Cabanatuan, Nueva Ecija Microtel Cavite Eagle Ridge Golf & Country Club General Trias, Cavite * Microtel Davao Damosa Gateway Complex, Davao City Microtel Mactan Punta Engano, Lapu, Lapu City, Cebu * Microtel Tarlac Luisita, Tarlac

22


23 right_microtel

10/22/08

12:06:20 PM

M

icrotel Inns and Suites is an international hotel franchise brand based in Atlanta Georgia, USA. Setting a new trend, they provide their guests with world-class hotel services in the limited service category. According to Microtel Philippines President Mr. Jose Mari del Rosario, “We are proud to say we’ve introduced a new concept in limited hotel service but world class in terms of providing safety, security, back to basic features of hotel rooms.” Whether you go to Microtel in Atlanta or right here in the Philippines, you will be pleased to experience the same great hotel everywhere you go. The beds, rooms and the services they offer are all uniformed and at par with their US standards. Microtel Inns and Suites Philippines, has strategically positioned itself as a nationwide franchise located in Luzon, Visayas and Mindanao, with locations in Baguio, Tarlac, Cabanatuan, Davao, Boracay, Cavite, Batangas, and the newest addition to the chain, Mactan. Microtel Inn and Suites Mactan Island, Cebu, was inaugurated last September and is now the biggest in the chain with 161 rooms. A mere 20 minutes away from the Mactan International Airport, it is situated along the seashores of Cebu. Facing the rippling waves and the white-sand beach, lounge in the hotel’s generously furnished, and very stylish accommodations – the first to feature Microtel’s award winning contemporary interior design. Beyond the minimalist, but very casual elegance is an impressive list of amenities available throughout

the resort. The food and beverage concessionaire is awarded to American Executive Chef Jason Hyatt, co-owner of the celebrated Abaca Restaurant. The full-service all-day-dining restaurant called Rice located at the lobby presents mixed-Asian cuisine and a limited amount of Western food. In front of the hotel is the beach bar that serves guests Western cuisine such as hamburgers, hotdogs and steaks and a wide assortment of cocktail drinks and refreshments requisite of a tropical holiday. Beyond enjoying the pristine waters and the picturesque beach, there are other enjoyable activities to engage in, for the water sport aficionado there is scuba diving, jet skiing, snorkeling and other extreme water sports. For family fun, you can go on a picnic lunch while going island hopping and basking in nature. Lounge around by the relaxing pool with a tropical setting. Or simply enjoy an island tour, Mactan is also rich in history, as it was, in fact, one of the bastions of Catholicism in Spanish-era Philippines. Traces of the Spanish heritage remain, including palatial houses and centuries-old cathedrals, most of which are open to visitors. And 20 minutes away is Cebu City, where you can discover a whole new adventure all together. Such pleasures and conveniences are yours, all for the great value that only Microtel Inn & Suites Mactan can offer.

Microtel Inn & Suites Mactan Punta Engano, Mactan Island Lapu-lapu City, Cebu 6015 PH: (+6332) 236.8888 (+632) 671.7171 www.microtelphilippines.com

w w w.di neas i ag ui de.c o m 23


24 left_lewisgrand.pdf

10/22/08

9:30:14 AM

R

EDEFINING

LUXURY HOTELS IN A N G ELES CIT Y

The newly opened Lewis Grand Hotel is an impressive structure

debuts and anniversaries can be held. Small function rooms, all

nestled between the world famous upper and lower Field Avenue.

with state-of-the-art audio/video facilities are available for

The French Colonial design will transport guests back in time

business seminars, meetings and sessions. These facilities are

when attention to detail was highly regarded, when you walk into

provided with good lighting, expert catering service and wireless

the lobby the intricate staircase and chandelier suggest

high-speed internet service. There is even a business center for

splendor in every way.

other executive requirements.

The hotel is located adjacent to the world-renowned entertainment

The custom made swimming pool gives a calming view of a spacious

district of Angeles City. A city that is easily accessible from

beautifully landscaped garden.

anywhere in the world by way of Diosdado Macapagal (Clark )

hectic city life. Have your favorite cocktail at the sunken bar called

International Airport.

From this location, one may view Mt.

“Wet”. For total relaxation you can get a massage from highly

Pinatubo to the west and Mt. Arayat to the east. Transportation

trained masseuse. And for those who need a work out, The Fitness

to or from Manila requires approximately one hour, while

Center is well equipped with the most up-to-date facilities.

It’s the perfect diversion from

the beaches of Subic is thirty minutes by way of the new (SubicClark-Tarlac ) SCT-Expressway.

The all-day dining restaurant called Angelou Café offers a fusion of Western and Asian cuisine. Dine indoors or choose to dine al fresco

The Lewis Grand has 70 well-appointed rooms designed to

where it features a sports bar with a flat screen TV. Recommended

reinvigorate you with the finest beddings, luxurious bathrooms, well

dishes are Steaks, Lewis Grand Burger and Thai Beef Curry.

engineered ceiling-mounted rain showers in all rooms, functional writing desks, high speed internet access, fully loaded minibar and

The hotel is tourist friendly and offers an atmosphere that is exciting

flat panel LCD televisions. Natural lights shines in through their

and at the same time soothing and comfortable. It is driven by the

full-length windows providing panoramic view of Pampanga's

qualities of its international and local guests, serving as a get away

famous Mt. Arayat. Selected rooms offer breathing fresh air

oasis for those in search of the purest comforts. It offers only the

balconies and amazing pool views.

finest hotel accommodations Angeles City currently has to offer.

The Lewis Grand has a high-ceiling ballroom that seats a

Lewis Grand Hotel, where entertainment is magnified, cultures

capacity of 250 guests where the grand occasions like, weddings,

meet and Angeles City style is redefined.

24


25 right_lewisgrand.pdf

10/22/08

9:31:49 AM

LEWIS GRAND HOTEL Don Juico Avenue Clarkview, Angeles City Pampanga, Philippines E: reservations@lewisgrand.com T: +(6345 ) 625.3947 www.lewisgrand.com w w w.di neas i ag ui de.c o m 29


26 left_aubergine A.pdf

10/22/08

over dinner::

26

12:15:36 PM


27 right_aubergine B.pdf

10/22/08

12:29:21 PM

Aubergine & ISCAHM’s

GLOBAL VISION RAISING PROFESSIONALISM IN THE INDUSTRY December

2003,

the

Hans and Norbert met while they were with Hilton

Culinary

Arts

and

International, although one was in Shanghai, China

Hotel Management or ISCAHM has become one of

and the other was in Osaka, Japan. In 1992, they

the country’s top culinary school.

worked

Since

its

opening

International

last

School

for

Producing

together

as

part

of

the

opening

culinary professionals employed by international

team of the Makati Shangri-la where they became

hotels like; The Burj-Al- Arab in Dubai, the first

good friends. Hans was the F & B Director while

and only 7-star hotel in the world, The Wynn

Norbert was the Executive Sous Chef. Eventually,

Hotel and Casino in Macau, The Four Seasons

Norbert moved on to become the Executive Chef of

Maldives,

Mandarin

The

Ritz

Carlton

Union

Bay

and

Oriental

while

Hans

decided

to

Caesar’s Palace Las Vegas. While others have

put up Schallenberg and Associates Hotel & Restau-

chosen to work in cruise shipslike Holland America

rant

Line,

dreams of putting up a culinary school.

Celebrity

Cruises

and

Pullman

Tours.

Design.

Even

back

then

both

had

ISCAHM is the realization of a dream of Hansjorg

In June 2002, Hans opened the Institute for

Schallenberg, a Swiss and Norbert Gandler an

Hotel & Restaurant Studies in Ortigas Center, which

Austrian

offers

to

give

Filipinos

the

same

quality

short

courses

in

Culinary

Arts

education in the fields of hotel and restaurant

and Restaurant Services. The school was able

management, culinary & pastry arts and food &

to

beverage service that they received from their

awarded the Most Outstanding School for Hotel

countries for a very affordable price. Having worked

Operations

among Filipinos most of

the Philippines Foundation Inc. in October 2003. That

their professional lives,

graduate

over by

year,

the Hans

300

students

Consumers’ and

and League

of

they have personally witnessed the inherent talent

same

of Filipinos in these fields.

Having an utmost

their dream of putting up a bigger school that

commitment to their chosen careers and being

not only offered short courses but full courses

advocates of professionalism they believed they

as well in the hospitality industry. After 9 years

could impart this same level of commitment and

of being the Executive Chef of Mandarin Oriental,

professionalism to their students.

Norbert decided to retire from his job and became a full-time educator.

Norbert

was

realized


28 left_aubergine C.pdf

10/24/08

4:48:14 PM

let’s talk about it::

Today, they lead an impressive ISCAHM faculty line-up of reputable foreign and local industry veterans with at least 20 years of industry experience who are former executives, executive chefs and pastry chefs of 5 star international hotel chains. With over 30 years of industry experience, Hansjorg Schallenberg is ISCAHM’s Director for Hotel Operations while Chef Norbert Gandler is the school’s Director for Culinary Arts and Pastry & Bakery Arts. ISCAHM offers a Diploma in Culinary Arts & Kitchen Management

and

a

Diploma

in

Pastry

and Bakery Arts & Kitchen Management and in the near future a Diploma in Food & Beverage Management. These are 14-month intensive courses designed

based

on

the

latest

international trends in the hospitality industry, incorporating

the

European

curriculum

and

dual training approach of practice and theory, which over

the

past

80

years

have

developed

and nurtured the most prestigious hospitality Aubergine Patisserie

personnel of the 20th century. The dual training

approach is designed for the fast transition of students to the professional environment as soon as they’ve

completed

the

course

giving

them

a competitive edge in the business Popular among hobbyists, industry practitioners or for

those

intending

to

work

abroad

the

short

courses.

Three-month

are

certificate

courses being offered are The Fundamentals in Culinary Arts, Fundamentals in Pastry Arts and

Flavors

of

Asia

while

Fundamentals

in

Bread Baking is a one-month course and the Aubergine Function Room

28

Pralines Class is a three-week hands-on course.


Taking the dual training approach to a higher level,

one of its kind in the country. Aubergine feature

Hans and Norbert felt the need for a proper facility

perfectly executed Modern French Continental

for senior students to hold their internship. In

cuisine, artful plating and very attentive service.

December

2007,

Aubergine

Restaurant

was

launched. The very elegant interiors designed by

Hans and Norbert have successfully elevated

Noel Bernardo of EC Studio gives the restaurant its

the standards of the hotel and restaurant industry in

modern sophisticated look. The drop ceiling light

the country. They have achieved their vision

gives the place its warm persona. Behind the bar is

of

a floor to ceiling glass-encased wine cellar. The

as the hundreds of culinary professionals they have

main attraction though is the kitchen that can be

mentored

viewed through a wide glass window, where several

takes to make it in the industry, their words simply

students are busily preparing ingredients from their

put it. “You cannot be a chef overnight” but

stations overseen by Chef Norbert and his ISCAHM

they add, “with passion, interest, patience, the right

faculty. Aubergine combines the expertise of top

attitude

culinary professionals and senior students of

one step towards achieving your goal to be

ISCAHM

the best in the culinary industry.

in

this

establishment,

the

only

making

Filipinos will

and

internationally

attest

love

for

to.

the

competitive

Asked

job”

what

you

it

are

Aubergine Bar

AUBERGINE RESTAURANT: 32nd and 5th Building, 5th Avenue corner 32nd Street Fort Bonifacio, Taguig City (PH) 632.856.9888, www.aubergine.ph * PHOTOS BY: Kathy Chua (www.kathychua.com, www.adphoto.com)

ww w . d i n ea si agui de.c o m 29


30 left _ chef gene.pdf

10/22/08

12:43:42 PM

to spice it up::

Chef Gene Gonzalez’s

WINNING INGREDIENT Dining out with premier Chef Gene Gonzalez is such a colorful experience. He was very engaging and excitingly loquacious, turning our lunch tete-a-tete satiating for the palette, gastronomically and intellectually. Celebrity Chef Gene Gonzalez did not always know that he would end up as a chef. He started out as a bonds dealer and a money market trader for three years after having graduated from a degree in Behavioral Science. Although, it was not surprising that he was destined to be in the kitchen, growing up exposed to the late Dona Rosario Arnedo Gonzalez, his grandmother’s kitchen had become his playground. At this very kitchen of their ancestral home in Quezon City, his grandmother has whipped up countless delectable and exquisite Filipino cuisine for social gatherings of Manila’s elite. The dishes they created here were somehow dictated by the seasonality of the produce from their farms found in Tarlac and Pampanga. Ensuing the inevitable, he opened up Cafe Ysabel, named after his two loved-ones, great-grandmothers Isabel and Ysabella. Cafe Ysabel has been satisfying its many customers for the past 25 years; the restaurant exudes a very comfortable feeling of nostalgia, surrounding you with an enchanting garden and homey-feel as that of Chef Gene Gonzales - living, learning and loving life

the old-Manila rustic atmosphere.

CAFE YSABEL INC. 455 P. Guevarra St. cor. C.M. Rector St., 1500 San Juan, Metro Manila Philippines (PH) 632.725.5089 * (FAX) 632.726.9326 * www.cafeysabel.com * www.cacschef.com

30


31 right_chef gene2

10/22/08

12:45:18 PM

Chef Gene believes in always furthering his

experience hands on training. Chef Gene is

art, “every year I go to a different country to

very confident with his students; he deems

study something new or even to just reinforce

that, “the long term effect of the school will be

what I have already learned”, he quipped. He

better cuisine in other places because we

went to Culinary Institute of America,

have good quality students.”

California Culinary Institute, Barry Callebaut Chocolate College and Corporate Training in

Aside from these, Chef Gene also offers

Vineyards to name a few. Chef Gene further

consultancy services to the food industry.

states, “the learning process never ends”.

According to Chef Gene “We set up systems, first we interview the clients about their needs

Chef Gene’s secret lies in sharing the trades

and we look at what services we can provide,

to his success, he would always take in

we then train the whole staff and leave them

apprentices, so many in fact, that he,

with a custom made F & B system”. They

eventually, had to open up his own school

have been consultants to both big and small

called the Center for Asian Culinary Studies.

businesses dealing with food requirements.

The CACS has been around for 10 years now. The school is even expanding in Davao where

Chef Gene is a National Board Member –

all instructors will be originating from the main

Conseiller Culinaire of Chaine des Rotisseurs

school in Manila. CACS offers a full range of

and has been working with them for

courses in cooking, baking and pastry, wine,

the past 25 years. He is the Vice-echanson

health nutrition, chocolate artistry and food

of

Gourmets

Cafe Ysabel

business management. For students who

Degustateurs. He is also a member of

Center for Asian Culinary Studies, the

wish to pursue a career in the culinary arts,

the International Wine and Food Society.

Executive

professional

are

And he has co-founded a website together

the Chef of Gourmet Everyday TV Show.

available using the best-equipped classrooms

with other wine and spirits enthusiasts,

While

in the country with modern, state-of-the-art

www.wineandspiritsclub-philippines.com

foreign trained food stylist.

chef-training

programs

equipment from Europe and the United States.

the

Odre

Mondial

des

Chef

his

of

Cafe

daughter

Ysabel

Giannina

and is

a

”the learning process

never ends.”

The students here get the best training as

Sharing his same passion, this proud

Patriotism is not far from Chef Gene’s ideals.

none other than Chef Gene himself at times

father states, “ I’m pretty happy that my

Among his many awards is the Ten

teaches them. He even opens up his kitchen

kids have joined me in my line of work”.

Outstanding Young Men. “This award has

at Cafe Ysabel to the students for them to

Gino

been directed towards Philippine cuisine”,

Gonzalez

is

the

head

of

the

states Chef Gene. In line with this, he has authored numerous award winning Filipino cookbooks. “I’m perpetually churning new books

and

they

are

non-complicated,

affordable books using Filipino ingredients.” At the end of the day, Chef Gene says, “This is all work and business, my work takes me to having Filipino’s cook Filipino food.” He adds, “It’s really more for getting people to rediscover Filipino’s homegrown cuisine, that’s a way to advance and get our cuisine recognized if people will cook more Filipino cuisine.” And that for Chef Gene Gonzalez is the winning ingredient to the perfect recipe Chef Gene Gonzalez with his students in Center for Asian Culinar y Studies (CACS)

for a most satisfying existence.

w w w.di neas i ag ui de.c o m 31


32 left_lands undiscovered secrets.pdf

10/24/08

10:26:44 PM

satisfy our bellies::

the land’s

undiscovered secrets

The Philippine archipelago is blessed with 7,107 islands. As countless as these islands, are the many undiscovered rich heritage the country offers. When you travel around these islands, expect to be enriched in mind,body and spirit. From north to south, the islands may differ in their appeal. In spite of these differences and distance between them, however near or far, their inhabitants all share something distinct. That’s Filipino hospitality; a truly Filipino value you won’t experience anywhere else in the world. In a tropical country like the Philippines where beautiful beaches abound everywhere, Baguio City is like a breath of fresh air. Its cool climate, rows of pine trees and romantic sceneries have made it the undisputed, “Summer Capital of the Philippines.” If you want to experience Baguio in a different light, visit Tam-awan. This replica of an Ifugao village will give you get a chance to immerse in the tribe’s cultural heritage by taking part in age-old customs and traditions. In Negros Occidental, uncover Talisay City . Where you will find a new attraction in the “Ruins”. The century old structure that still stands tall inspite being burned down during World War II. Its intricate architecture will remind you of the remnants of The Remnants in Italy. Another attraction you can visit in Talisay is Nature’s Village Resort. Here, you will find many activities that’s sure to keep the young and the old preoccupied. The country’s 10th largest island, Bohol is home to the world famous Chocolate Hills. Other sights to enjoy are centuries old churches, the Loboc river cruise or, perhaps, meeting a tarsier. In Panglao, Bohol, you will find world-class Eskaya Beach Resort and Spa, where you can also get to know the Eskaya tribe, which is the only known indigenous people of Bohol.

Cebu is another island that offers many captivating sights like historic churches, spectacular dive spots and a wide array of white sand beach resorts. In Cebu, it’s easy to find both luxury and affordable accommodations. Some notable places to stay in are Microtel Inns & Suites Mactan, Badian Resort & Spa or Plantation Bay. In the southern Philippines, discover Davao. It is home to the Philippine orchid Waling-waling; the exotic fruit Durian and the endangered Philippine Eagle. Davao also boasts of fine beaches, rich dive spots and mountain resorts. A haven for mountain climbing enthusiasts, this is where you will find the country’s highest peak, Mt. Apo. All these sites are only a few where you can experience the Philippines’ rich heritage. The wealth of the country’s natural wonders can take a lifetime to discover. So, what are you waiting for? Pack up that suitcase and see for your self. There is always an island out there PHOTO SOURCE: TAM-AWAN VILLAGE SUNSET

32


33 right_tamawan.pdf

10/24/08

3:47:11 PM

Tam-Awan Village preserving a rich and ancient culture In this age of technical advancement, places that offer luxurious

spacious. Tam-awan Village is proud to have one of only three

amenities to renew the body and mind seem ubiquitous. Very

binayons, a traditional octagonal house of Southern Kalinga

seldom do we f ind a place that does the same for the soul

Province, remaining in the country today.

and spirit. A few minutes away from Baguio City is Tam-awan Village. Uniquely blending indigenous aesthetics and Ifugao craftsmanship, Tam-awan re-creates an Ifugao village found in the Cordillera Region.

Tam-awan Village is the project of the Chanum Foundation. Chanum, meaning water in Ibaloi, symbolizes the vision of the foundation, which is to be as nur turing and life giving as the spring found in Tam-awan Village. Composed mainly of ar tists and

The village is composed of seven authentic Ifugao huts and two

friends, Chanum Foundation aims to preser ve the cultural heritage

Kalinga houses. Since they are not immune to the arrival of

and the ar ts in the Philippines, par ticularly the Cordillera. It aims to

modernity, these houses may be the last physical evidence of

be a catalyst in promoting awareness, respect and pride in our

Ifugao culture. Having been acquired from different villages from

customs, traditions and cultural heritage. In keeping with the spirit

the Cordilleras, each house has its own character that represents

in which the village was originally conceived, Tam-awan Village has

its village of origin. Reconstructed by Ifugao ar tisans, these houses,

become a venue for ar t exhibits and workshops.

some of which are over a century old were laid out to resemble a traditional Cordillera Village.

The village is an experience in itself. By living in the huts, guests get an oppor tunity to immerse in an atmosphere that allows them to

An Ifugao house is compact. Though deceptively simple, its

get a glimpse of village life. Take par t in ancient rituals such as

architecture is quite sophisticated. Built by clever mor tise makers

“kanyaws” the butchering of a pig as a form of sacrif ice to anitos

without nails or hardware, it exemplif ies the precision of Ifugao

(deity), ethnic dances, demonstrations on “tapoy” (rice wine)

construction, with heavy hand-hewn timber. They are elevated

making or par take of traditional dishes like the “pinikpikan”

to about shoulder height by four posts usually made of hard wood. With periodic re-roof ing, these huts can last for several generations. Like the Ifugao house, the Kalinga house is made with the same

(a preparation of native chicken). Tam-awan translates to vantage point. On a clear day, the village has a breathtaking view of the sunset over the China Sea. This vantage point rivals the most beautiful sceneries in the world.

hand-hewn pinewood. However, the Kalinga house is more Tam-awan Village. 366-C Tam-awan, Pinsao Proper, Baguio City 2600 PH: (074) 446.2949/ (074) 442.5551 tamawanvillage@gmail.com * www.tamawanvillage.com


34 left_eskaya A.pdf

10/24/08

3:36:44 PM

ESKAYA BEACH RESORT & SPA Adding Sparkle to Bohol - Jewel of the Philippines Among the Philippines 7,107 islands, Bohol

ground, one can view mountains with lush

private

is the tenth largest island with a coastline

greenery and the well landscaped resort.

accomodations, each villa comes with its

261 kilometers long. White sandy beaches dot the coast of the island. The most pristine of these beaches are found at the southernmost tip of Bohol in

Panglao

Island where Eskaya Beach Resort &

The boutique style resort has a distinct Philippine design. The 15 villas that make up the resort are designed like collosal “bahay kubos” traditional Filipino hut houses that

vacation

home

with

five-star

own whirlpool and all the comforts of a warm Filipino home, enhanced by today’s modern pleasures. Some even come with its own private infinity pool with a relaxing sea view.

enhances the natural beauty of the tropical

The highlight of the resort’s design is the

island. And are built with sturdy construction

infinity swimming pool. The wide pool

people of Bohol.

materials, but the ample use of indigenous

appears to extend itself out into the vastness

materials for finishing like bamboo, cogon

of the blue sea. Take in the majestic view

Boasting of a 600-meter long beach with

and wood is emphasized.

and free you mind from the elements even

Spa is located. Its called “Eskaya” as this is attributed to the only known indigenous

powdery sand, Eskaya’s sprawling paradise covers 16 hectares of land located on a gradually descending cliff which accounts for its commanding view of the sea. On higher

The thatched villas or “balai” are singledetached. Ensuring privacy for those who value personal space. Like having your own

for a moment with a cocktail or two at the swim up bar.


35 right_eskaya B

10/24/08

3:38:23 PM

Right next to it is Lantawan, the resort’s

Eskaya’s Handuraw Spa offers a gracious

grandeur of Bohol’s oldest churches, the

restaurant where one can enjoy dining

fusion of traditional therapies and modern

famous Loboc river cruise, a curious

with a magnificent panoramic view of the

spa technology, a melting pot of Asian

encounter with a tarsier or the mystic

infinity pool blending with the Mindanao

healing practices and rich European spa

Hinagdanan caves. From under the water

Sea and the cool sea breeze. The diverse

traditions. The spa menu features a

Balicasag is one of the most popular dive

menu offerings of International and Asian

complete range of services. The most

sites in Bohol and from above the sea,

fusion cuisine is sure to

satisfy any

popular is the Kadait full body massage

catch the dolphins of Pamilacan. All these

gastronomic craving. Try the best selling

where a combination of music therapy and

attractions can be arranged by the ever

dish, Bohol’s very own delicacy Humba.

nurturing body massage is used to

courteous staff of Eskaya.

One may choose to dine at Lantawan, by

balance the mind, body and spirit.

Let Eskaya take you from your hectic

the pool or in-villa. For those wanting an

Once you have regained that elusive

everyday routine and be pampered with

even more romantic set-up, they can

sense of serenity at Eskaya, have an

luxury

choose to dine by the beach.

The

adventure and see the wonders of Bohol.

so much more.

soothing sound of the rippling waves

Possibly one of the new seven natural

waiting to be discovered, Eskaya Beach

combined with the clear sky and stars will

wonders of the world, the Chocolate Hills

Resort & Spa adds sparkle to the

make you fall in love all over again.

is a sight to behold.

jewel that’s Bohol.

Experience the

that

one

deserves

and

Like a hidden treasure

ESKAYA BEACH RESORT & SPA Panglao Island, Bohol * TEL: (+6338) 502.9516 * www.eskayabeach.com


36 left_dot kulinarya.pdf

10/22/08

1:27:53 PM


37 right_the ruins.pdf

10/24/08

12:32:01 PM

The Ruins: A Sight to Behold

I

n the early1900’s, a mansion was built by sugar baron Don Mariano Ledesma Lacson, in honor of his Portuguese wife, Maria Braga. The structure of Italianate architecture with neo-Romanesque columns was the largest in Negros Occidental at that time. The pieces of furniture inside were the finest in the world as the father of Maria Braga, a captain of a ship carts chinawares and decorative items from his trips across Europe and Asia.

The construction of the mansion was closely supervised by one of the sons, making certain that the A-grade mixture of concrete and its pouring were precisely followed. This meticulousness has made the mansion very sturdy. That in the early part World War II when American guerilla fighters in the Philippines, burnt the mansion to prevent Japanese forces from occupying the mansion, it took days of inferno to singe the thick wooden floors and bring down the roof. The mansion was then reduced to its skeletal frame, hidden in the midst of sugar cane fields not knowing whether it will regain its former splendor. However, great grandson Raymond Javellana had a vision for the mansion. Early this year, the mansion now known as the Ruins has been turned into a tourist attraction and is once again amazing its spectators.

When visiting the Ruins, a burned down mansion won’t be seen, but a sagacity of history. See beyond the ruins and discover a magnificent edifice that stands tall. One can only imagine the past where everything was majestic like the intricate details the columns of the Ruins reveal. The only structure that survived intact was a four-tiered fountain with exquisite details of delicately carved arches with a lady’s embossed face at the height of each arch. Water lilies on each tier with water gushing out are a sight to behold. Enjoy a beautiful sunset while having a romantic Mediterranean dinner prepared by great grand children Chef Michelle Lynn Lacson and brother Chef Kristoffer Casey Lacson. Family secret recipes of Callos a la Madrid, Fabada and Pasta alla Puttanesca are served at the restaurant of the Ruins with a wine list to choose from. The grounds surrounding the Ruins are neatly landscaped. And as an amusement for those to young to appreciate the Ruins there is a mini golf course at the back garden. The scenic garden of the Ruins has been the venue of weddings, concerts and events. This breathtaking view has also been a favorite of many photographers who can’t get enough of this picture-perfect backdrop.

The Ruins, Talisay City, is just f ifteen minutes away from Bacolod City. They’re open from 8:30 am to 8:00 pm, Mondays thru Sundays including holidays.


38 left_wine connoiseurA.pdf

10/24/08

10:28:48 PM

with wine + spirits::

WINE ADVISER Denny Wang

I too can be

A Wine Connoisseur

Have you ever fallen in love with someone you shouldn’t have? Well,

The average novice has a vague idea at best.

Consequently, despite the fact

in this case, it isn’t exactly a “someone”

that both persons have the same discerning

but rather a living thing called wine

abilities, no

that

the novice drinks, it won’t improve his ability

ensnares

the

most

number

of

unsuspecting hearts every night. If you are a

matter

how

much

wine

to judge properly.

besotted victim who is hopelessly mired in a long-term relationship with wine, why don’t you make the most out of it? I mean go all the way, become a connoisseur. Hey, what

So what we will do here is to spell out in plain English the basic but quintessential virtues that make for a good bottle of wine. I think this will help you evaluate

have you got to lose?

every glass of wine and form an expert A “connoisseur” – according to Oxford - is

opinion with ease.

an “expert judge in matter of taste”. For sure

you through just three fundamental areas

very

you know what you like and dislike, so

of appreciation, namely Typicity, Quality and

disappointment if it doesn’t reflect the

already that makes you a judge. As for being

Age-worthiness. Mastering them is all that

an expert, you have “to have special

stands between you - a wine novice - and

knowledge of or skill in a subject”. OK, this

you - a wine connoisseur.

I am going to take

you it is much easier than most connoisseurs

STYLE AND TYPICITY

would have you believe.

The style of wine from Bordeaux will and should be different from Napa Valley or

Realize first that the key to being an expert

Chile, otherwise wine would be a terribly

in wine is to know precisely what aspects to

boring hobby. No one style rules supreme in

uncork .

the wine domain. Typicity which describes

for

in

any

bottle

you

how accurate the rendition of the style that the wine is supposed to manifest, is very important quality.

about 30 styles of wine. It doesn’t take long for a novice to achieve that. All you need to Your palates have

excellent memory even if your mind struggles to find more Giga bytes to stores a lot of facts and figures. Very soon, when you open a bottle of Brunello di Montalcino,

all

your

senses

will

automatically receive a download of tasting expectations. And even if the wine tastes

38

would

be

a

quality of its roots. So questions like “Are Australian wines better than French?”

QUALITY With the topic of style down pat, we can take a look at quality of taste. It is actually quite easy. I just need your mind to zoom in on five key areas. Your senses will then render an expert opinion on whether the stuff is good, bad or ugly.

The five areas are:

1. Consistency

An average wine connoisseur is familiar with

do is to taste a lot.

it

are really missing the point.

might require a bit of work but I can assure

look

good

2. Intensity 3. Vigor 4. Balance 5. Finish

1. Consistency Consistency is about tactile qualities that leave a rewarding palate impression, not about flavors.

Wine writers like to use

the term Body to describe the weight of a wine.

Full-, medium- and light-body


39 right_wine connoiseurB.pdf

10/24/08

10:30:23 PM

describe how heavy and light the wine feels

length isn’t everything if the aftertaste

lot of respect and understanding. Ultimately

on the tongue But size isn’t everything so in

fails to maintain its balance. Some long

it probably won’t love you back and it

addition to body, we’re also looking for

finishes fall apart giving way to a distinctly

certainly won’t stop demanding more of

texture of smoothness and silkiness. The

sour or bitter impression. Length doesn’t

your time, attention and alas, money. If this

great Burgundy wine of Chambertin is well

always bring satisfaction.

sounds like a raw deal, then perhaps this is one affair you should sidestep.

known for its remarkable combination of

AGE-WORTHINESS

a full body and a velvety texture.

To achieve greatness a wine must first The flavors of a wine might come in low, medium or high intensity, much like the volume of music played on a stereo.

Great

wine comes with an appropriate level of intensity just high enough to capture your undivided attention yet not excessively so as to drown out everything else.. It is such deft

touch

that

separates

the

great

Australian wine - Grange (Hermitage) - from many

expensive

baubles

out

of

the

same region.

wine would taste dull and flat if not downright boring.

Great chefs often

squeeze a splash of lemon juice to finish off a dish. The presence of the same kind of fresh acidity adds crispiness to a wine making it taste racy with a bit of welcomed The great Italian Barolo from

Piedmont are endowed with this quality and so are some of the lovely Sauvignon Blanc white wines from New Zealand.

For them, time is an insidious

revelation of their mediocrity. For the best of breeds, age imbues in them depth and complexity of flavors. That distinguishes the wine from the merely good. Knowing this, fastidious connoisseurs relentlessly scour the town for old vintages pricey as some old bottles could (and should) be. Novices on

young to drink, rarely getting their money’s worth. After all, it is the ability of wine to improve with age that positions it above all the other beverages. By now, you have endued yourself with more than enough knowledge to be your own expert judge on every bottle you drink. If you feel lacking a bit in exposure and experience, then just drink and drink some more.

But drinking the same stuff over

and over again wo’t help. Best advise is for you to refrain from ordering the

3. Balance Balance is the quintessential quality of a great wine. A wine is out of balance if one component sticks out like a sore thumb. frequently

encountered

flaws

that throw a wine out of balance are excessively high alcohol which makes the wine taste overly dry and astringent (“hot” in wine jargon) and in white wines

especially

mind.

sometimes settle for wines that are far too

Vigor comes from acidity without which the

Most

Most wines are not made with greatness in

the other hand go for brand names and

2. Vigor

levity.

undergo the arduous challenge of time.

Chardonnays,

excessively

woody (“oaky” in wine jargon) and buttery which effaces the fruit flavors in the wine.

same wine night in and night out. Your time is best spent with a new fancy every evening. Promiscuity is inextricably married to connoisseurship. Even if you can’t divorce yourslef

from

the “usual”at

least

be

adventurous with different vintages of the same wine. Every year produces a different version of thesame wine. This too is part of the myriad of fascinations that the world of wine has to offer. Whether

you

are

an

assiduous

The great Château Lafite-Rothschild is

restaurateur, a gregarious hobbyist or just a

benchmark for balance par excellence.

raver with a penchant for the finer things, wine is certainly an affair worth pursuing.

4. Finish

This is one relationship which allows you to

The word “finish” refers to the length and

define all the rules. It can be a languid

quality of the aftertaste. In a long finish,

sidekick or you can take it seriously with a

But imagine if that’s not a problem for you, what else in life can offer the the prodigious reward of something different and exciting to look forward to every single night?

mythBASHING Do you know that 15% of wine is consumed not by wine lovers and binge drinkers but by your unwor thy kitchen drain? All that pouring down the proverbial drain stems from the myth that once you open a bottle of wine, you’d better f inish it before you go to sleep because it will turn into vinegar the next morning. Of course there is a tiny bit of truth to any myth. Indeed, wine will turn sour if left in contact with air – oxygen to be exact – over an extended period of time. A lot of physical contact can occur over a night. But there is an easy way to preser ve leftover wine for enjoyment the next day. No, I won’t tell you to buy expensive vacuuming gadgets either. Here is how. Understand f irst that the single greatest threat to wine is contact with oxygen at high temperature. To avoid that, transfer leftover wine into a smaller vessel such as a mineral-water bottle. This minimizes the amount of air trapped inside the bottle between stopper and wine. Then store it in the coldest par t of your ref but not the freezer. Oxygen goes to sleep at near-freezing temperatures, and becomes too lazy to go to work turning your wine into vinegar. Stick to this routine and the wine loses less than 20% quality by the next day. If that’s still not good enough for you, do this immediately after you open a new bottle, yes even before you star t drinking. This fur ther reduces contact time with oxygen at high temperature. Just another tip from your Dine Asia wine adviser reminding you to DRINK LESS, DRINK BETTER. If you have a question about wine, write Denny Wang, your Dine Asia wine adviser at mailto:Denny@YatsInternational.com, Denny@Yats-International.com or visit www.YatsWineCellars.com" www.YatsWineCellars.com.

flavors linger on for nearly a minute. But ww w.di neasi ag ui de.c om 39


40 left_wine cellar.pdf

10/24/08

10:31:50 PM

with wine + spirits::

YATS WINE CELLAR A good restaurant delivers fine dining through the food, the wine, the ambiance and the service. It should offer wines that cannot be bought and enjoyed at home, just like they serve food that it is impossible or impractical for us to prepare at home. Taking the wine component to a higher level, the wine collection of the YATS Wine Cellar has the most extensive list to date.

breadth of selections to keep regular wine shoppers interested. At the top end, YATS Wine Cellars offer the best that a wine lover can dream for and although the price can soar to 7-figures (peso term) a bottle; it is probably cheaper compared to any other restaurant in Asia. At the every-day drinking level (p700 to p2, 000 a bottle) the YATS selection is equally interesting. Most of the “House” wines are not available anywhere else, Wine collector and President of YATS International not even in wine stores, except at the Clark Wine Group of Companies, Mr. Denny Wang talks about Center of course. But the real strength of YATS Wine his wine collection that took the better part of fifteen Cellars is in the mid-range. For wine enthusiasts who years to collect. are accustomed to spending p3000 to p5000 for a bottle of vintage wine, there is no place where they can Please describe your wine collection? find hundreds of selections of 20- 30- or even 40-yearold fine vintage wines from Bordeaux, Burgundy. YATS Wine Cellars offers the largest selection of great 10- to 50-year-old vintage wines, at prices that are at What makes a wine vintage? least 20% lower than any restaurants in Asia. Vintage really refers to the year of harvest of the grape. YATS Wine Cellars contain over 30,000 bottles of fine There are “non” vintage wines – Champagne, Sherry vintage wines spread over 3,000 labels. This offers and the cheaper port for example – which are unprecedented breadth of selections to keep regular really a result of blending in wine from different wine shoppers interested. years of harvest.

40


41 right_wine cellar.pdf

10/24/08

10:33:25 PM

How would you classify the wines in your collection? The collection is certainly “vintage” because we only serve wines that are matured and ready to be enjoyed. It is a great waste if not a sin to open a bottle of wine that is too young. It is the job of the restaurant to lay down their wines in a cellar to age for years before putting them on the wine list to serve to guests. Otherwise the customers might as well buy the same wine in a shop first and bring their own bottles to dinner.

What are the major wine regions? Region – Bordeaux, Burgundy, Rhone, Loire, Alsace, Spain, Italy, Germany, California, Australia, South Africa, from A to Z.

What is a good year for drinking at the moment? Best year to open now are 1976 1978 1982 1985 Bordeaux, 1978, 1983, 1985, 1988, 1989, 1990 Burgundy for example. The 1990 Dom Perignon is drinking beautifully now.

Tell

us

about

special

bottles

that

you have? The 1908 Champagne recovered from the ocean floor of a sunken vessel. Though the really exciting bottles that our guests are drinking these days are: 1985 DucruBeaucaillou, 1990 Latricieres-Chambertin of Camus, 1976 Chateauneuf-du-Pape of Diffonty Remy, and 1969 Le Montrachet f rom Domaine Leroy

What

are

your

best-selling

bottles?

White wine: 1999 Chablis 1er Cru Lamblin & Fils, 1999 Auxey-Duresses Les Crais 1er Cru from Alain Gras. Port wine: Barros Vintage 1995 Port. Italian Wine: Barbera d’Alba and Barbera d’Asti. French Red: 1995 Ch. Faleyrens, Grand Cru, Saint Emilion and 1987 Beaune Clos du Roi 1er cru from Robert Ampeau.Cru, Saint Emilion and 1987 Beaune Clos du Roi 1er cru from Robert Ampeau.

What is the most expensive bottle What

is the

oldest

bottle in

your

in your collection?

collection?

1900 Chateau Margaux is over p1M and a magnum of 1947 Petrus is about the same. Two reasons for these prices, one, they are well known as the 10 greatest wines in the last century and two, there are only a few left in this world.

1899 Ch. D’Yquem, 1890 Dow Vintage Port and 1827 Madeira Quinta Serrado Boal.

How would you describe the different levels of wine? The high-end portion of the collection is

What

is

the

rarest

bottle

in

your staggering, the novice-end interesting and

certainly anything but run-of-the-mill, and the mid-range totally unique and 1963 Quinta do Noval Nacional Vintage Port, absolutely captivating. because so few were ever made and so many people would die to have one. www.yatswinecellars.com

collection?

ww w.di neasi ag ui de.c om 41


42 right_beringer.pdf

10/24/08

12:07:53 PM


43 right_pampering wellness.pdf

10/24/08

12:14:40 PM

to flatter our cravings:: PHOTO SOURCE: ESKAYA BEACH RESORT & SPA

pampering wellness If you think that all you get out of a massage is rest and relaxation. Think again. Without knowing it, you get so much more. A massage is a holistic therapy that reduces the hear t rate, lowers blood pressure, increases blood circulation and lymph f low, relaxes muscles, improves range of motion and increases endorphins, the body's natural painkillers.â€&#x; Let’s count four major benef its you can get from massages. First and foremost, a massage will give your body good circulation. Secondly, a massage will make your muscles more f lexible. Third it will relieve you from stress. And believe it or not, it enhances self-esteem. Massages dramatically increase circulation, which increase blood f low, bringing fresh oxygen to body cells. This assists in the elimination of waste products, speeds healing after an injury and enhances recovery from diseases. Oxygen is a very power ful anti-oxidant and because blood carries oxygen to the cells, good circulation is necessary for optimal health. Muscles accumulate waste products such as lactic acid when over worked. This causes soreness, stiffness and

even muscle spasm. A massage increases the lubrication between muscle f ibers and allows the muscles to move optimally. As f luid is reintroduced, the muscle softens and regains its f lexibility. Hence, after a massage your body is relieved from tired sore muscles and energized to do more. Stress decreases immunity and aggravates numerous medical conditions. Anyone is better off without stress. Massage not only decreases stress, but also helps prevent stress from developing by reducing physical stress while boosting the immune system to benef it blood pressure, digestion and skin tone. Nothing beats stress better than lying on that massage table and letting a masseuse work her magic. Massage enhances self-esteem and creates a sense of calm. It helps us become more aware of our bodies and the feelings we value. Human touch connects one person to another and the feelings shared are

emotionally healing and energizing. Massage gives one a feeling of being nur tured, comfor t and relaxation like a mini vacation from your hectic daily routine.

w w w.di neas i ag ui de.c o m 43


44 left_continued spa n avis.pdf

10/24/08

It is safe to say that a massage can promote general well being, benef icial to the mind and body. Weekly massages will make you look and feel years younger. Indulge and treat yourself to a massage and immediately experience all these benef its. Nowadays, there are spas everywhere ready to pamper you with their countless ser vices. It has been said that, "Massage is for the human body what a tune-up is to a car."â€&#x; Ultimately, a massage helps improve health, beauty and f itness. You owe it to yourself to give massage a try. Treat yourself like royalty; you are wor th it!

12:18:16 PM

circles PHOTO SOURCE: ESKAYA BEACH RESORT & SPA

heat


45 right_mogambo.pdf

10/24/08

10:34:40 PM

A New Experience Awaits You Lose yourself in an immensely rejuvenating experience that’s one of its kind. Amidst the lush tropical setting of Plantation Bay, Mogambo Springs emanates a magnificent sanctuary fit for an intimate lover’s haven. Mogambo Springs. A real oasis for an inexplicably sensational, tranquil experience. Go ahead. Spoil yourself. You deserve it.

Cebu Office: Marigondon, Mactan Island Cebu, Philippines 6015 Tel: (63 32) 340 5900 Fax: (63 32) 340 5988 Manila Sales Office Tel: (63 2) 844 5024 to 25 * Fax: (63 2) 844 5030 * E-mail: spa@plantationbay.com

w w w . p l a n t a t i o n b a y. c o m


46 left_natures village.pdf

10/24/08

11:14:06 AM

It's a resort that feels very much like home. Located in Talisay City, Negros Occidental, Nature's Village Resort is a short 3.5 km from Bacolod City and is a favorite business and leisure destination.

‟‟‟‟‟‟‟‟‟‟‟

The resort offers many options and is a natural crowd drawer. The Village Hotel has 32 rooms each uniquely and beautifully designed to blend with nature. Family rooms and dormitory-type rooms are also available at the Village Hall and Country Cottage.

H OT E L & R E S TAU R A N T

The Resort's east garden adjacent to the hotel is a perfect setting for weddings. Imagine a ceremony and a romantic wedding reception by candlelight amidst flowers, tall trees and majestic palms. The Grand Ballroom known as the Alfredo Hall and other function rooms are ideal venues to hold anniversaries, birthdays, debuts, corporate affairs such as seminars, conferences, meetings or any celebration. The Village Restaurant is the resorts main dining area where one can relish Filipino, American and Continental cuisine. The Salvacion Park is a picnic ground where guests can bring their own food and refreshments. Barbeque grills are available for those who enjoy outdoor grilling. The newly opened Kid's Peace Camp is a different weekend experience for kids seven to 14 years old. Other recreational facilities include volleyball, badminton and horseback riding. Board games are also available like scrabble and chess. As well as books to read under the shade of an Acacia tree or in the gazebos. The wide resort pool and kiddie pool are perfect for a refreshing dip, a few laps or just to wade.

‟‟‟‟‟‟‟‟‟‟‟

A life-sized statue of the Blessed Mother stands at the Park for one to meditate or ask for intercessions or simply stay quiet.

‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟

Experience a different type of relaxation and enjoyment that is easy on the pocket and take a trip that is just within your reach.

FOR INQUIRIES: TEL: (034)495-0808 or (034)712-1272 * FAX: (034) 495-3369 EMAIL: info@naturesvillageresort.net WEBSITE: www.naturesvillageresort.net

Photos by: Ma. Lydia Robledo 46


47 right_badian.pdf

10/24/08

12:28:00 PM

B

adian is a romantic haven located a hundred kilometers south of Cebu. Getting to this quaint town of refreshing waterfalls and unspoiled beaches practically takes visitors to a journey past heritage towns and the breathtaking view of Cebu’s scenic south-west coast. Badian Island boasts of landscaped gardens, a private beach fringed with mangrove trees and coral garden teeming with rich marine life. Enjoy the view of the sunset, the mountains and the bay from your own private balcony. Here, you can laze upon a cozy hammock and let the cool sea breeze kiss your ares away. Each of Badian Island’s suites affords ammenities that are both luxurious and functional. Badian Island Resort and Spa takes you to a place that’s totally out of the ordinary. Go and discover for yourself, Badian Island Resort and Spa, Cebu’s best kept secret.

BADIAN ISLAND RESORT AND SPA, Badian, Cebu Philippines (TEL) 632.32 475.1103 (FAX) 632.32 475.1101 badiancebu@aol.com, badianisla@aol.com * www.badianhotel.com


48 left merks.pdf

10/22/08

2:16:29 PM


49 left RL cover.pdf

10/23/08

5:35:34 PM

GUIDE TO THE BEST RESTAURANTS IN TOWN

RESTAURANT LISTING


50 - philippines map.pdf

10/24/08

10:35:42 PM

philippine map::

ILOCOS NORTE BAGUIO

LUZON

PAMPANGA

METRO MANILA CAVITE NAGA BORACAY CEBU

PALAWAN

VISAYAS

BOHOL

DAVAO

MINDANAO 50 www. d i n ea siagu ide .co m


51 - luzon restaurant list.pdf

10/24/08

10:43:27 PM

luzon restaurants::

Makati 54 Alba 56 57 58 59 60 61 62 64 65 66 67 68 69 70

Benjarong Chateau Contempo Felix Fely J Gaudi La Maison Le Souffle Merk’s Bar Bistro Mickey’s Deli Sentro Terry’s Selection Tosca UMU

Mandaluyong 71 Florabel Manila 72 Barbara’s Muntinlupa 73 French Corner Quezon City 74 IN-YO San Juan 75 Cafe Ysabel Taguig 76 Aubergine 77 Brazil Brazil 78 Portico 79 Thai at Silk

Baguio 80 Cafe by the Ruins 81 Forest House 82 Le Chef at the Manor 83 Mario’s

Cavite 84 Chateau Hestia 85 Rohini’s

Pampanga 86 The Grill Room Ilocos Norte 87 La Preciosa Naga 88 Chilli Peppers Palawan 89 Pescados

PHOTO SOURCE: CONTEMPO NEW ASIA CUISINE


52 - luzon map LEFT.pdf

10/24/08

10:47:01 PM

luzon map::

87

80

82

81

83

86

84 85

54

61

68

74

56

62

69

75

57

64

70

76

58

65

71

77

59

66

72

78

60

67

73

79 88

89

MAP SOURCE: CICADA FOUNDATION

52 www. d i n easi ag u ide.co m


53 - manila map.pdf

10/24/08

10:48:18 PM

metro manila map::

Caloocan (North)

Makati 54 Alba

Valenzuela Navotas

74

Malabon

Quezon City

Caloocan

Marikina

75

72

San Juan

Manila

57

54

Mandaluyong

59 60 61 62

Makati

58 64 65 66

67

Pasig 68

Quezon City 74 IN-YO

70 76

Taguig 78

Paranaque

Manila 72 Barbara’s Muntinlupa 73 French Corner

69

Pasay

Benjarong Chateau Contempo Felix Fely J Gaudi La Maison Le Souffle Merk’s Bar Bistro Mickey’s Deli Sentro Terry’s Selection Tosca UMU

Mandaluyong 71 Florabel

71 56

56 57 58 59 60 61 62 64 65 66 67 68 69 70

79

77

San Juan 75 Cafe Ysabel Taguig 76 Aubergine 77 Brazil Brazil 78 Portico 79 Thai at Silk

Las Pinas 73

Muntinlupa

MAP SOURCE: WIKIMEDIA

53 www.di neasi ag ui de.c om


54 RL - Alba left.pdf

10/24/08

10:49:34 PM

Home of Traditional Spanish Cooking in Manila since 1952, Alba Restaurante Espanol has been satisfying generations of food lovers. Senor Anastacio de Alba and son Chef Miguel are the culinary masters behind Alba’s unique cuisine enamored by the enticing flavors of Castilian fare. Top on the list is the much-sought-after paella, originating from Valencia, Spain popularized by Don Alba with 18 varieties, the widest array in town. Other favorites are Spanish mainstays such as Callos, Lengua and Conchinillo. A visit here is not complete without partaking of hot and cold tapas, with over 55 choices. Alba also offers a generous daily lunch buffet which showcases their specialties. Spanish influences with modern accents set the ambiance for a contemporary yet cozy feel while charming Spanish lamps, decorative plates, striking murals of scenes of Barcelona and the stonewall is reminiscent of Avila. The ceiling is painted with spirited flamenco dancers, as can be found on the restaurant’s exterior. Alba has function rooms which can accomodate up to 50 persons. You may also opt to reserve the whole restaurant for much bigger events. A celebration of life, a feast of flavors and a restaurant steeped in tradition for over 50 years; these are more than enough to visit Alba and enjoy a memorable meal.


55 RL - Alba right.pdf

10/24/08

10:50:46 PM

ALBA

Luzon :: Metro Manila :: Makati City

www.alba.com.ph

38 Polaris St., Bel-Air Makati City 1209

PH: 632.896.6950 to 51 FAX: 632.890.4399

Tomas Morato Corner Scout Lozano, Quezon City

sample menu selections Chorizo Fritos

Our very own homemade Spanish sausage

PH:

632.925.1912 632.411.7052

Westgate Center, Filicity Alabang, Muntinlupa City

PH:

632.771.2178 to 79

Jamon Serrano

Homemade traditional Spanish cured ham

Angulas a la Cazuela

Sauteed baby eels in olive oil, garlic and chilli

Monday - Sunday 8:30am - 11:00pm

Ostras a la Rockefeller

6 pieces baked New Zealand oysters on the half shell, spinach, cream and cheese

Gambas al Ajillo

Shrimps sauteed in olive oil, garlic and chilli

Paella Valenciana

Valencian rice dish with chicken, pork, seafood and vegetables

Paella Negra

Black paella with stuffed squid and shrimps

Paella Verde

Green vegetable paella

Paella de Cordero Lamb paella

Paella Filipino

Paella with sisig and cochinillo

Lengua Sevillana

Spanish Banquets Catering Delivery Available (with fee) Full Bar Live Music/Entertainment Indoor & Al Fresco Dining (T. Morato & Alabang branches) Private Room Available Seafood Steakhouse Takeout Available Valet Parking (Makati & T. Morato branches) Vegetarian Friendly Wine List Accept major credit cards Reservations preferred Daily Lunch Buffet Available

Stewed ox-tongue with mushroom and olives in rich sherry brown sauce

Callos a la Madrilena

Stewed ox-tripe in rich tomato sauce

Solomillo a la Pobre

Our classic grilled beef tenderloin with olive oil garlic sauce

55 www.di neasi agui de.c om


56 RL - Benjarong left.pdf

10/24/08

8:51:52 AM

BENJARONG

Luzon :: Metro Manila :: Makati City

www.dusit.com

Mezzanine Level, Dusit Thani Manila Ayala Center 1223, Makati City PH:

632.867.3333 ext. 3310 FAX: 632.867.3888

Lunch: Dinner:

Monday - Sunday 11:30am - 2:30pm 6:00pm - 10:00pm Thai

Private Room Available Accepts major credit cards Dress Code: Smart Casual

Named after a unique Thai porcelain renowned for its intricate and exquisite patterns used for royalty and ceremonies, Benjarong is the signature restaurant of Dusit Thani Hotels International. The restaurant features an elegant setting using natural daylight and accents of golden Thai stencils on black pillars that give the place a royal touch. Live Thai music played on a kim creates an exotic background for the authentic royal Thai cuisine. Where only the finest ingredients are used to ensure that classic and centuries old recipes are properly created.

Thai Chef Patcharaporn Noinak applies the authentic way of

preparing dishes like the Thord Man Gung (fried shrimp cake with light curry sauce), Tom Yam Gung (hot and sour prawn soup), Phad Thai Gung (stir-fried noodle with prawn, bean curd and bean sprout) and Yam Som O (pomelo salad). Preserving the traditions of royal Thai cuisine, Benjarong will definitely take you to another place and time where you can experience the exceptional culture and flavor that is Thailand.

sample menu selections appetizer:: Thord Man Gung

Fried shrimp cake with light curry sauce

soup:: Tom Yam Gung

Hot & sour prawn

salad:: Yam Sam O Pomelo salad

main dish:: Phad Thai Gung

Stir fried noodle with prawn, bean curd and bean soup

Gaeng Khieo Wan Gung Green prawn curry

dessert:: Kahao Niao Ma Muang

Ripe mango with sticky rice

56 www. d i n ea siag u ide .co m


57 RL - chateau 1771 right.pdf

10/24/08

8:46:44 AM

CHATEAU 1771

Luzon :: Metro Manila :: Makati City

www.chateaugroup.com

GF, Greenbelt 5, Ayala Center Makati City

PH:

Chateau 1771’s loyal patrons must know that it’s really something special, consistently returning to the restaurant’s casual yet chic interiors over the last 20 years, despite it having undergone several evolutions. Perhaps it’s because Chateau

632.729.9760 - 61

Sunday to Thursday Breakfast: 7:00am - 11:00am Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm Friday and Saturday Breakfast: 7:00am - 11:00am Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 12:00mn

1771 never fails to keep its patrons excited while still holding onto its tried and true reputation for classical European flavor. It started off as a quaint little bistro in edgy Malate, later moving to Ortigas, and finally opening its doors in the posh new Greenbelt 5, and thus settling comfortably in the niche it’s carved out for itself in fine dining.

The menu has undergone a similar

progression, starting out as French, but earning its distinction as “No Borders Cuisine” when it later expanded to include Italian and Swiss dishes, and additionally going out of its way to ensure

French Italian Catering Indoor & Al Fresco Dining Takeout Available Vegetarian Friendly

the guests always get exactly what they want. The favorite mainstays on the menu include Potence (steak flambe), Lemon Chicken, and the Tomato-Cheese fondue, but new imaginative dishes have been added to coincide with the move to Greenbelt, all creatively and lovingly designed by COO and Executive Chef Rose Pacheco to suit the discerning Filipino palate.

sample menu selections appetizer:: Beef Braciole

Thinly-sliced beef rolls stuffed with provolone cheese, garlic, parsley & shallots, grilled with lemon & sauteed in garlic & butter

soup:: Seafood Soup

tomato sauce with clams, shrimps, squid and scallops; served with angel hair pasta aglia olio

Cranberry Duck Breast

Served duck breast with sun-dried tomato and cranberry sauce; served with mashed potato

meat::

A tomato-based seafood stew like bouillabaisse with clams, fish chunks and scallops

Osso Bucco

salad::

Pork Tenderloin Pommery

Eggless Caesar Salad

Yet another take on Caesar salad, but no bacon & egg! Whole romaine lettuce leaves tossed with a full-flavored dressing of lemon, garlic, anchovies, Dijon mustard and parmesan cheese

poultry:: Chicken Marinara

Grilled chicken breast with a plum

Veal shanks braised until tender in a Portuguese-inspired chunky tomato sauce with beer; served atop linguine

Sauteed pork tenderloin with a creamy whole grain mustard sauce; with potatoes lyonnaise

seafood:: Butterflied Prawns

Stuffed prawns cooked with cream, mushrooms, squash & parmesan cheese & topped with emmenthal cheese & gratinated; served with sauteed rice

Lapu Lapu in Green Jackets

Steamed lapu-lapu fillet delicately wrapped in bokchoy & served on a carrot & leek cream sauce; mashed potato

Steamed Philippine Sandbass

Fillet of sandbass steamed with a light soy dressing, chives, ginger & kalamata olives. Served with steamed rice

pasta:: Pasta Chorizo

An original pasta dish found only here in Chateau; spaghetti tossed with a chorizo sauce reduction tossed with parmesan cheese

Lasagna Portofino

Lasagna layered with a light pesto, bechamel sauce & gorgonzola cheese

Sun-Dried Tomato Capellini

A great no-meat pasta with a light sun-dried tomato cream sauce that has capers & kalamata olives

57 w ww.di neas i ag ui de.c o m


58 RL - Contempo left.pdf

10/24/08

10:51:46 PM

CONTEMPO

Luzon :: Metro Manila :: Makati City

www.contemponewasia.com

Unit F101, Makati Avenue A. Venue Events Mall, Makati City PH:

632.757.1042

Monday - Saturday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 11:00pm Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 11:00pm

The traditions of Asia meet the flair of Europe at Makati Avenue’s new restaurant, Contempo. Short for contemporary, Contempo’s interiors are very sleek and

Thursday to Saturday After Dark: 11:00pm - 3:00am

modern. The highly stylized design makes use of metallic interiors and glass walls accentuated

Japanese Chinese Thai

Asian cuisine with a touch of European influence, aptly called the New Asia Cuisine. Favorites of

Seafood Banquets Bar Scene Catering Full Bar Live Music/Entertainment Vegetarian Friendly Winelist New Asia Cuisine

by fine China. The distinct athmosphere is matched by the innovative menu, which incorporates many diners are the tomato wrap gindara, lemongrass duck onfit and sake marinated salmon. For those who want to discover Asian cuisine in a whole new light, Contempo is the restaurant for you.

At Contempo, the only place offering new Asia cuisine, they promise to make

each dining experience “heaven on a plate.”

sample menu selections appetizers::

chefs recommendation::

dessert::

Black Bean Gambas

Tomato-wrapped Gindara

L’Opera

Enoki Mushroom

Ravioli Vicente

Sauteed fresh water shrimps in chilli black bean sauce

Wrapped in beef terderloin with teriyaki

chilled::

With cilantro aioli, ginger cooked in foie gras and three mushroom pilaf

Ravioli filled with bokchoy and basil topped with fillet of sea bass in tamarind sauce

Wagyu Beef Tenderloin

Ahi Tuna Tartare

With mango, avocado and taro chips

Served with roasted garlic mashed potato laced with truffle oil, grilled shiitake mushrooms and pickled ginger

salad::

Braised Lamb Shank

Duo of Tofu Caesar

With crisp tofo croutons and warm chicken and capsicum salad in parmesan cups

58 www. di n easi ag u ide.co m

In apricot and miso served with fragrant couscous

With lemongrass and ginger, cocoa nib crisp and black currant-red wine sauce


59 RL - Felix .pdf

10/24/08

10:52:39 PM

FELIX

Luzon :: Metro Manila :: Makati City

Unit107, 108 Ground Level, Greenbelt 5, Ayala Center Makati City

PH:

Felix was named so as a loving dedication to the Chef’s father, her inspiration for the concept of an Asian-Continental Cuisine. Creative in a way that Chef Florabel Co is ready to prepare dishes which are not even on the menu. Chef Florabel has been crafting culinary creations for 8 years and she is no stranger to working with the best in the food business. The way the interior is set helps produce the atmosphere of a person entering a restaurant set in a casual home dining. The mood is helpful in making everyone relaxed in his or her dining experience as its unpretentious ambiance is ideal to fill the room and blend the decor with the food choices. It nicely compliments the cuisine and is made for an extraordinary evening. Felix has mastered the way of taking its cuisine and its atmosphere, blending them into one of the best Al Fresco dining experiences.

632. 729.9062 632. 729.9062

Sunday - Thursday 11:00am - 12:00mn Friday & Saturday 11:00am - 1:00pm Asian Continental Banquets Catering Delivery Available Indoor/Al Fresco Dining Takeout Available Vegetarian Friendly Winelist Kid’s Menu/Kid Friendly

sample menu selections all filipino:: Feliciano

Chef Florabel’s award winning adobo with kesong puti, garlic rice & tomato salad

Floring

San Rafael

Crispy lechon kawali chips with flavour you’ve always loved

Gaithersburg

Braised short ribs with foie gras, served with brown rice

Crispy pork belly with taro leaves in coconut cream, served with white rice

Cordero

Dyesebel

Lanabel

Luscious baked John Dory stuffed with shrimp & taro in coconut cream, served with white rice & fried eggplant

pasta, noodles & rice:: Santorini

Deep-fried squid rings with desiccated coconut served with miso mayo

Lamb short ribs with sauteed fennel & thyme potatoes Chicken fillet coated with roasted nuts & special sauce, served with white rice & vegetables

Basti

Pan-fried sea bass & foie gras with Chardonnay sauce, served with potato puree & green asparagus

St. Pierre

Crispy John Dory with sea urchin sauce, served with potato puree

Yokohama

Deep-fried battered prawns with crab fat sauce 59 www.di neasi ag ui de.c om


60 RL - Fely J left.pdf

10/24/08

8:43:15 AM

FELY J

PH:

Luzon :: Metro Manila :: Taguig City

2nd Level, Greenbelt 5 Ayala Center, Makati

632. 728.8878 or 58

Monday - Sunday 11:00am - 11:00pm Filipino Asian

Dedicated to the memory of restaurateur Larry J. Cruz’s mother, the late Felicidad de Jesus-Cruz, Fely J is another theme dining experience added to the LJC chain of establishments. Meant to complement Abe, the restaurant honoring Cruz’s father, Fely J’s offers up the same succulent Kapampangan flavors in Filipino and Asian dishes

Takeout Available Vegetarian Friendly

that Abe is also known for. The recipes were collected by Fely in her travels far and wide, tinkered with and fused into one cohesive and innovative menu that perfectly suits the Filipino palate. Try one of the house specialties like Fely J’s Temple Crab, Dilis-cious rices or Fely J’s own secret to long life, her Lola Ising’s Adobo and complement them with one of the delicious Passion Fruit Mango Delight and Kamias Crush juice cocktails. Fely J’s is located on the second floor of Greenbelt 5 in Makati.

sample menu selections appetizer::

main course::

Hipon Triangulos

Tilapia with Sweet Plum Sauce

Shrimps with water chestnuts wrapped in lumpia wrapper and served with sweet chilli sauce

Tofu in Sampan Boats

Four spoonfuls of delicate Japanese tofu seasoned with crab fat and spring onions

salad:: Ensalada Ni Nanay

If Abe has Binukadkad na Pla Pla, Fely J has an equally delightful way with St. Peter’s Miracle Fish

Fely J’s Temple Crab

Fresh fried alimango crab on a mound of jasmine rice topped with golden fried garlic in olive oil

Lola Ising’s Adobo

A dry and crisp pork adobo with lots of garlic which is “The Secret of Fely J’s long life.”

Gule Magalang

An Abe special veggie from the old hometown

rice:: Biringhe

Pampanga style glutinous rice and coconut with meat and seafood

Sisig Fried Rice

Garlic fried rice with savory sisig

desserts::

Salted egg, okra, eggplant, tomatoes, green mango, onions and bagoong guisado

vegetables::

Crunchy Paco

Fely J’s cooler version of stewed fruits, leche flan, milk and shaved ice

Kangkong Sa Gata

Sikreto Ni Maria Clara

Utan Ilongo

Coupe Adriatico

Forest fern sprouts made into a delightful salad with shrimps

Ensalada Na Rabanos

Sweet and cruncy radish salad with tomato and onions

Atchara Especial

Eggplant, ampalaya, onions, garlic and chilis

60 www. d i n ea siag u ide .co m

Kangkong stewed with shrimps in coconut cream A Visayan style vegetable dish with clams, shrimps, lemon grass, malunggay and saluyot leaves

Halo-Halo Fely J

Served at Bistro Remedios in Malate for the past 20 years!

Vanilla ice cream with mango, banana and blueberry topping


61 RL - Gaudi right.pdf

10/24/08

8:54:08 AM

GAUDI

Luzon :: Metro Manila :: Makati City

www.gaudi-restaurant.com greenbelt@gaudi-restaurant.com serendra@gaudi-restaurant.com

4th Level Greenbelt 3 Ayala Center, Makati City

PH: 632.752.2710 FAX: 632.757.2711

Named after Spanish architect Antoni Gaudi known for his Modernist and highly individualized design, Gaudi Restaurant reflects the unique style of its namesake. The striking mosaics, gothic pillars, arches, ornate woodwork and soothing Spanish music create the perfect setting for its cuisine. Trained by Ignacio Muguruza, Executive Chef Alexandra Cacho

G/F, Serendra, McKinley Pkway Bonifacio Global City

PH: 632.856.0473 FAX: 632.856.0474

today around Spain’s diverse regions. Hence the excellence of her signature dish, Chuleton

Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 11:00pm

Villagodio and best selling dish Arroz con Marisco complemented with a wide variety of superb

Spanish

pays tribute to her country by introducing modern Spanish cuisine as prepared and presented

wines and cavas. A place where both the international traveler and local can experience being magically transported to modern Spain, Gaudi combines a relaxed, romantic athmosphere, delectable food and wine unlike any other in the Philippines. Recognized by food writers Doreen Fernandez and Amando Doronila; prominent publications like the Asian Wall Street Journal and Philippine Tatler. Awarded BPI Credit Card Best Restaurant June 2002, Men’s Zone Magazine Best Restaurants 2002; Phil. Marketing Excellence 2005; Phil. Tatler Best Restaurant 2005, 2006 & 2007; Ayala Malls 18th Merchant Reward - 2005 Store Operations Excellence Winner.

Catering Patio/Outdoor Dining Function Room Available (Serendra) Takeout Available Vegetarian Friendly Wine List Accepts major credit cards

sample menu selections appetizers:: Boquerones en Vinagre Marinated fresh anchovies

Rollitos Gaudi

Gaudi’s chefs’ own creation Spanish chorizo lumpias

Pulpo a la Gallega

Fabada Asturiana

Asturian kidney beans stewed with pork and chorizo

salads:: Ensalada Gaudi

Tossed green drizzled with our special dressing

Lamb and shitake mushroom paella

Paella de Cocido

Spanish Cocido paella

fish & seafood:: Pescado a la Sal

Market fresh whole fish baked in rock salt (order 1 day in advance)

Octupus with paprika, salt and virgin oil

Ensalada Chef Alexandra

hams, chorizos & cheese::

pasta & egg dishes::

Pan-fried sea bass with pureed piquillo pepper and squid ink sauce

Pica Pica

Canelones a la Catalana

Canneloni pasta stuffed with lamb and liver pate in bechamel sauce

house specialties::

Serrano ham, blood sausage, chorizo, chistorra and piquillo pepper platter

Plato de Ibericos

Serrano ham, salami, chorizo and manchego cheese platter

soups & casseroles:: Gazpacho Andaluz

Fresh tomato and garden vegetable soup (served cold)

Garlic Shrimps on a bed of Mesclun

Huevos Rotos Casa Lucio

Fried potatoes and egg recipe from Casa Lucio

paellas:: Arros Amb Crosta

Mixed paella with crusty egg topping - Alicante style

Paella de Cordero con Setas

Lomo de Mero Dos Salsas

Chuleton Villagodio

Certified Angus Beef prime rib grilled according to the methods of Villagodio. Price is served per kg

Pariliada de Carnes

Grilled lamb, beef and pork served with alioli potatoes. This is good for two or more

1/4 Conchinillo al Horno

1/4 roast suckling pig

61 w ww.di neas i ag ui de.c o m


62 RL - La Maison left.pdf

10/25/08

2:02:46 AM

La Maison, meaning “the home,” is named as such because home-style hearty fare is their forte. The newest addition to the La Maison chain is the Podium branch, and like all others it possesses that homey, laid back and classy ambiance. The comfortable interior features contemporary designs with hanging lamps shaped like inverted umbrellas. The mezzanine of La Maison in Podium has the Regis Wine Bar, where you can enjoy cocktails, a wide selection of wines, spirits and an assortment of their own unique bar chow. Don’t leave out La Maison’s famous dishes, their Barkada Ribs, Dover Sole Fish Fillet and Rib Eye Steak that come in big servings to encourage the spirit of sharing. For morning meetings, La Maison serves a full-scale breakfast menu or enjoy a “gourmet” lunch in less than an hour with prices that are surprisingly light on your pocket. Working hard to guarantee customer satisfaction, La Maison prominently displays a tally of all satisfied and happy guests in each store. Highly personalized service and specialty dishes complete the La Maison dining experience best to be shared with family members and friends.


63 RL - La Maison right.pdf

10/22/08

3:00:59 PM

LA MAISON

Luzon :: Metro Manila :: Makati City

www.lamaisonrestaurants.com

Ground Level, The Podium, Ortigas Center, Mandaluyong City

PH: 632. 496.7216 FAX: 632. 910.5465

Level 3, Greenbelt 5, Ayala Center, Makati City

sample menu selections Chef’s Duck Liver Pate Creamy Wine Mussles Quesadillas Tomato Chowder Wild Mushroom Soup

PH:

632. 729.9080 632. 729.9079

Level 2, Trinoma, EDSA cor. North Ave., Quezon CIty

PH:

632. 916.6351 632. 916.7069

Level 2, Ayala Center, Cebu Business Park, Cebu City

PH:

6332. 415.7078 6332. 415.7077

Salmon & Mango Salad Seafood Marinara Carbonara Barkada Ribs Braised Baby Back Ribs Dover Sole Fish Fillet Seafood Bounty Wagyu Rib Eye Rib Eye Steak

Podium: Sunday - Thursday: 11:00am - 10:00pm Friday - Saturday: 11:00am - 11:00pm Greenbelt 5: Sunday - Thursday: 11:00am - 10:00pm Friday: 11:00am - 11:00pm Saturday: 11:00am - 10:30pm Trinoma: Sunday - Thursday: 11:00am - 10:00pm Friday - Saturday: 11:00am - 11:00pm Cebu: Sunday - Monday: 11:00am - 11:00pm

Porterhouse Steak Fillet Mignon Steak

dessert:: Creme Brulee Crepe ala Maison Choco Lovers Cake

Steakhouse Seafood Bar Scene Catering Private Room Available Takeout Available Winelist Ribs International Cuisine Family Dining

Strawberry Cheese Cake

63 w ww.di neas i ag ui de.c o m


64 RL - Le Souffle left.pdf

10/24/08

9:02:34 AM

LE SOUFFLE

Luzon :: Metro Manila :: Makati City

www.lesouffle.com.ph

GF Amorsolo Square, Amorsolo Drive Rockwell Center Makati City PH: 632.890.6543 FAX: 632.897.7516

Unit B The Fort, Bonifacio Global City Taguig City PH:

632.890.6543

Top of the Citi, 34F Citibank Tower Paseo de Roxas, Makati City PH:

632.897.7516

Monday - Sunday 11:00am - 12:00mn French Mediterranean

Filipino Japanese

Delivery Available Banquets Take out Available Bar Scene Vegetarian Friendly BYOB South Beach Diet Full Bar Wine List Custom made Menus Catering High Tea & Breakfast on Request Valet Parking Private Room

Since 1991 Le Souffle has established itself as a quintessential fine dining restaurant in Manila, serving French Mediterranean cuisine. Situated in the city’s upscale dining scene, Le Souffle Rockwell is the ultimate getaway from the maddening pace of city life. The striking contemporary works of art, the rich dark wood floors, the glass walls with a soothing view of the Amorsolo Tower poolside and personalized service makes a relaxing homey yet elegant ambiance. The visually appealing surrounding is the canvass that award winning chef and author Jessie Sincioco prepares her delectable cuisine. Her signature dish of Pan Fried Goose Liver in Raspberry and Honey Sauce and best-selling dish of Grilled Chilean Sea Bass topped with Pan Fried Goose Liver never cease to amaze diners. The newest addition to Le Souffle restaurants. Le Souffle Rockwell remains true to the hallmarks of a delicately prepared French fare - Le Souffle. Great ambience! Excellent Food & Service! You’ll just keep coming back.

sample menu selections appetizer::

beef steaks::

Alugbati Salad

U.S. Black Angus Beef Tenderloin Steak

In wasabi vinaigrette dressing. With micro arugula, parmesan flakes and crunchy prosciutto

signature dish::

U.S. Black Angus Rib Eye Steak

Chicken Cordon Bleau in Lemon Butter Sauce Grilled Ostrich Steak with Valentino Sauce

pastas & rice::

specials::

Wild Rice & Vegetable Risotto

Flaming Peppered Steak

Crab Rice & Saffron Risotto

Served with a panache of assorted lettuce & endives

Tournedos Rossini

dessert::

Escargot Bourguignonne (6 pieces)

seafood::

French Chocolate Gateau

Grilled Chilean Sea bass topped with Pan fried Goose liver

Le Souffle’s Banana Split

Pan Fried Goose Liver in Raspberry Honey Sauce

With garlic croutons

soups:: Classic French Onion Soup with Gruyere Cheese

Grilled Tiger Prawns in Hollandaise Dressing

Creamy Lobster Bisque with Peppered Croutons

lamb, duck, chicken, ostrich::

savoury souffles::

Baked Rack of Lamb with Provence Crust

Asparagus & Cheese Souffle Cheese-Spinach-Mushroom Souffle 64 www. d i n ea siag u ide .co m

In Rosemary Jus

Duck Confit with Crispy Skin

Chocolate Decadence Mango Jubilee A la mode

dessert souffles:: Chocolate Mango Grand Marnier White Chocolate-Pistachio


65 RL - Merks Bar & Bistro right.pdf

10/24/08

9:08:45 AM

MERK’S BAR BISTRO

Luzon :: Metro Manila :: Makati City

www.merksbarbistro.com

Level 3, Greenbelt 3 Ayala Center, Makati City

PH:

632. 757.4720 to 21 632. 892.0160

Monday - Saturday 6:00pm - 2:00am

In six years, Merk’s Bar Bistro has delivered great cuisine, great food and great taste like a seasoned pro. Merk’s has proven to be the hands-down choice for live entertainment, special meetings and parties where local and foreign guests flock to have a good time. Merk’s location at Level 3 Greenbelt 3 Ayala Center, Makati City, makes itself accessible for those planning birthday parties, reunions, sales rallies, press conference or making business meetings extra special. Merk’s is flexible enough to meet everyday needs. Guests can choose to order ala carte or ask for a special set menu depending on their group’s budget. Merk’s will be pleased to conceptualize ideaas for entertainment suited to your needs as well as provide the technical requirements for your event. It is never too early to prepare for those special

Filipino American Italian Chinese Banquets Bar Scene Catering Full Bar Live Music/Entertainment Indoor & Al Fresco Dining Takeout Available Wine List

events and celebrations. Book them at Merk’s Bar Bistro. Come and visit Merk’s Bar Bistro and personally experience why it is known for its great food and live entertainment.

sample menu selections intro::

Rellenong Bangus

Tiramisu

Salpicao

Grilled Tuna Belly

Maja Blanca Mais

salad/appetizers::

Crispy Crablets

Merk’s Spring Rolls

merk s special cocktails::

duets (Soup/salad)::

Fried Wonton

Mandarini

Sabaw Laman Dagat

Merk’s Fried Siomai

Merk’s Old Fashioned

Calamares Fritos

Monggo Bisque Sinigang na Salmon Belly

pasta retros:: Carbonara

hot stuff veggies::

Putanesca

Bicol Express

Spag al Pesto with Garlic Bread

Pinakbet Tagalog

Spaghetti with Bechay’s Gourmet Tuyo Sauce

Lumpiang Ubod

superstar dishes:: Cocido Picnic Adobo Sugpo sa Gata

Roni Peach Margarita Sweet Roni

sweet lorraine:: Banana Manna Saba with Sago Coco Lychee Sweet Kamote 65 w ww.di neas i ag ui de.c o m


66 RL - Mickeys left.pdf

10/25/08

2:11:34 AM

MICKEY’S DELICATESSEN

Luzon :: Metro Manila :: Makati City

www.mickeysdeli.net

144 Jupiter St. Bel Air 2 Village, Makati City PH:

632. 899.1440 632. 896.9650

Sunday: 9:00am - 11:00pm Monday - Thursday: 10:00am - 11:00pm Friday - Saturday: 10:00am - 12:00mn

Mickey’s Delicatessen has an atmosphere as warm and inviting as the authentic European cuisine it serves. Upon entering Mickey’s along Jupiter, you can

American Eclectic/World Cuisine French Italian Spanish Mediterranean

already smell the wafting aroma of freshly baked bread and the aroma of Nuremberger sausages

Fondue Steakhouse Seafood Banquets Indoor/Al Fresco Dining Takeout Available Vegetarian Friendly Wine List

belly, crispy pork knuckles, pastas and probably the best pizzas in town. Treat yourselves to a

sandwiches:: Numberger Bratwurst

from the open wood-fire grill. The recipe for the Nuremburger, which was tightly guarded in 1893, was brought to Munich by German owner Michael Beck’s great grandfather. A staple dish of the restaurant menu it is best served with sauerkraut or warm potato salad and a bottle of your favorite beer. House specials include sumptuous roasted steaks, Bavarian meatloaf, stuffed pork selection of the finest French and Italian wines. Euro-style baked breads ranging from authentic pretzels, ciabatta, crusty baguettes, and sour dough are served fresh everyday. Also available are bacons, hams, pates and a wide selection of cheeses. Mickey’s Delicatessen brings German homemade sausages with its unparalleled taste and flavor to Manila.

from our open wood-fire grill::

4 pieces of our world famous pork sausages in a white bread roll

Grilled Sausage Sampler

Beef Steak Sandwich

Your choice of either Italian, Bratwurst, Cabanossi, Pure Beef, Kielbasa or Cheese Krainer from our deli

US Beef served with home-made Remoulade Sauce in a Lartizan Baguette

Mickey’s Italian Burger

Pure pork meat with a light garlic flavor topped with lettuce, tomatoes, crispy bacon, chees and fried egg served in a crusty rollt

panini grilled::

Mickey’s Sausages

desserts:: Grandmother’s Famous Apfelstrudel With home-made vanilla sauce

Trio of Brulee

Four Cheese Margherita Panini

Vanilla, chili-chocolate and citronelle flaavored custard with a layer of hard caramel

Italian Salami

Dessert Sampler

With roasted bell pepper

Prosciutto, Tomato & Mozarella

66 www. di n ea siaguide .co m

Good for 2 to 4 persons. Kaiserschmarrn, Rum Pot, Apfelstrudel, Gelatos


67 RL - Sentro right.pdf

10/25/08

2:04:56 AM

SENTRO

Luzon :: Metro Manila :: Makati City

Level 2, Greenbelt 3 Ayala Center, Makati City

PH: 632.757.3940 FAX: 632.757.3937

Think of Filipino cuisine, and you’re likely to categorize it fondly as comfort food, but not as appetizing to the foreign palate as say, Thai or Vietnamese cuisine. Enter Sentro 1771, another gem from the Chateau 1771 Group of Restaurants. Touted as the first in Modern Filipino Cuisine, Sentro 1771 re-interprets traditional Filipino food by using local ingredients and methods in innovative ways. Its contemporary, open-style kitchen allows diners to look in on the creation of such creative dishes as Lamb Caldereta, Sizzling Tofu or the Specialty of the House - Sinigang na Corned Beef, where diners are asked to taste the sourness of the tamarind broth before it is served, because that’s the kind of customer satisfaction they

Sunday - Thursday 11:00am - 11:00pm Friday - Saturday 11:00am - 1:00am Filipino Catering Take out Available Indoor & Al Fresco Dining

guarantee. The food is always well-presented and successfully brings the best of the local and foreign eating experience to one table, making it a favorite amongst balikbayans and tourists. So who says Filipino food isn’t world class? Sentro 1771 will prove that wrong.

appetizer::

chicken::

seafood::

Sizzling Tofu

Sentro Roast Chicken

Catfish Sentro Style

Diced tofu in a special soy dressing served on a sizzling plate

salad:: Tomato Kesong Puti Salad

Fresh tomatoes sliced and skinned kesong puti: fresh and fried tomato-anchovy dressing

Beef Tapa Salad

Could you ever imagine tapa and tuyo in a salad? This great, original salad has dried tapa bits, sliced onions, tomatoes and tuyo flakes from the tuyo vinaigrette

noodles:: Spinach & Glass Noodles

Quickly stir-fried in bright green spinach and vermicelli rice noodles

One whole chicken stuffed with lemon grass and garlic, roasted until golden brown and crisp. Be ready to use your hands! Good for 3-4 persons

house specialty:: Sinigang na Corned Beef

“You’ve got to try to believe it!” Corned beef and short ribs and boneless shanks in tamarind broth with native vegetables

meat:: Lamb Caldereta

Definitely for lamb lovers! Australian boneless lamb shoulder stewed in a not-really-spicy way with carrots and bell peppers

Fillet of catfish glazed with Japanese ponzu sauce (touch of sweet-sour-soy)

Rated GG

This is a great discovery! Galunggong fillets fried in garlic, oil and topped with browned garlic

vegetables:: Bitter Melon, 2 Ways

Ampalaya eaters, unite! This is for us. Ampalaya in oyster sauce and ampalaya rings, deep fried

String Beans Express

Sitaw or long beans cooked with pork in coconut cream. Can be mild or spicy

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68 RL - Terry's selection left.pdf

10/24/08

TERRY’S BISTRO

10:01:29 AM

Luzon :: Metro Manila :: Makati City

gourmet@terryselection.com

Unit 2, Bldg. B Karrivin Plaza 2316 Pasong Tamo Extension PH:

632. 844.1816

Lower Ground, The Podium, 18 ADB Ave., Ortigas Center PH:

632. 636.3513

G/F One Lafayette Square, 132 L.P. Leviste cor., Sedeno Streets PH:

632. 889.3193

Pasong Tamo Branch: Monday - Sunday, 10:00am - 10:00pm Podium Branch Monday - Thursday, 11:00am - 10:00pm Friday - Sunday, 10:00am - 10:00pm Salcedo Branch Monday - Saturday, 10:00am - 10:00pm Spanish Continental Cuisine

More than a restaurant, Terry’s Bistro is an extension of the family’s home kitchen. The Terry family, which is of Spanish descent, wanted to share their memories of love, passion and food thru the treasured recipes on the menu which were passed down from generation to generations. Enjoy Spanish hearty comfort food prepared by Chef Juan Carlos de Terry, such as Super-Paella Parellada, Albondigas en Salsa de Jabugo and Arroz con Gambas al “Cognac” made with the best and authentic ingredients from various parts of the world. It is all about honest-to-goodness, straightforward food and wine. In the restaurant there is Terry Selection, the gourmet store, where fine wines, cheeses, cold cuts and other gourmet products are being sold. Terry’s Bistro is a cozy place with relaxing jazz or bossa nova music playing softly, where you gather with family and friends to “Have a Terry’s moment!”

Banquets

sample menu selections European Mixed Platter (cheese and cold cuts)

Chorizo on Piggy Back

Be a chef at your own table! Flambe a yummy chorizo or a tasty black sausage with Sherry brandy

Gambas al Ajillo

The classic spicy and garlicky shrimp Spanish favorite

Almejas a la Marinera

Fresh clams lightly cooked in Sherry, pimenton, garlic and extra-virgin olive oil

Croquetas de Jamon Serrano y Pollo

With chicken and jamon serrano

Tortilla Asturiana

Oozing with a creamy Cabrales blue cheese bechamel, this tortilla is simply is simply irresistible

Gazpacho Andaluz

The world-famous cold tomato soup of Andalusia

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Super-Paella Parellada

This original recipe from Barcelona is our ultimate paella: squid, shrimp, chicken, pork loin, green peas and mushrooms, topped with roasted red bell peppers and chorizo Salamanca

Chistorrado

and topped with homade shoestring potatoes

Callos a la Andaluza

Traditional Spanish ox tripe stew, with chickpeas, chorizo and jamon serrano

Valencian rice and chistorra cooked in a luscious sauce of red capsicum, Piquillo peppers and melted cheese

Lengua a la Sevillana

Arroz con Gambas al “Cognac”

Fabada Asturiana

A 19th century recipe, this creamy shrimp risotto is a true spectacle of flavors where the white truffle aromatics are remarkably balanced by the delicate touch of brandy

Ox tongue cooked in a subtle dry Sherry wine sauce with button mushrooms and green olives Spain’s most famous bean casserole, with chorizo, jamon Serrano, lardoons, smoked black sausage and Spanish saffron

Cochinillo en Confit

In true Basque tradition, this codfish simmered in a sauce of tomatoes and sundried Rioja peppers

Slow-cooked suckling pig, confit in goose-fat and served with grilled Melocoton peaches, potatoes and caramelized onions

Albondigas en Salsa de Jabugo

Confit de Pato “Segundo Piso”

Bacalao a la Vizcaina

Pork, beef and chicken meatballs with a sauce of chorizo jabugo. Set on a bed of buttered rice

Crispy duck confit, served with our unique black truffle, almond and Sherry sauce


69 RL - Tosca right.pdf

10/24/08

9:58:25 AM

TOSCA

Luzon :: Metro Manila :: Makati City

www.dusit.com

Mezzanine Level, Dusit Thani Manila Ayala Center 1223, Makati City

Named after the famous Italian opera by Giacomo Puccini in the 1900, Tosca evokes a culture and passion for all things Italian. Award-winning Design Worldwide

PH: 632.867.3333 ext. 3310 FAX: 632.867.3888

Partnership transforms Tosca into a stately turn-of-the-century Italian chateau by means of a

Monday - Sunday Breakfast: 6:00am - 10:00am (Mon - Fri) 6:00am - 10:30am (Sat - Sun) Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 10:00pm

massive crystal chandelier glittering from above the central bar counter that is shaped and formed into a unique arrangement of timber frames. Majestic prints on the carpet, Venetian mirrors and Bordeaux colored sheer curtains lend an air of elegance. Chef Alessio Loddo’s expertly crafted dishes include Tortelli Di Vitello E Spinaci Con Salsa Ai Funghi Porcini (handmade veal and spinach filled tortelli with Italian porcini mushrooms and light creamy sauce) and Filettini Di Branzino Al Cartoccio Con Verdurine Miste E Vino Blanco (oven baked papillote of sea bass with seasonal vegetables and white wine). Complementing the cuisine is an extensive wine list that has garnered Wine Spectator Awards for 2007 and 2008 as one of the most outstanding in the world. The unique ambiance, authentic Italian dishes and impeccable service make Tosca a place for Buon appetito!

Italian Live Music/Entertainment Indoor & Al Fresco Dining Private Room Available Takeout Available (Pizza) Wine List Accepts major credit cards Reservations required Dress Code: Smart Casual

sample menu selections appetizer:: Carpaccio Di Tonno Marinato Al Sedano E Peperoncino Thinly sliced tuna carpaccio marinated with chilli pepper and celery

main course:: Petito Di Pollo Farcito Al Funghi E Toleggio Con Salsa Al Pepe Verde Stuffed chicken breast with wild mushroom and toleggio cheese, green pepper sauce

dessert:: Panna Cotta Con Salsa Di Fragole Traditional vanilla panna cotta drizzles with wild strawberry sauce

69 w ww.di neas i ag ui de.c o m


70 RL - UMU left.pdf

10/24/08

10:55:00 PM

UMU

Luzon :: Metro Manila :: Makati City

www.dusit.com

GF, Dusit Thani Manila Ayala Center 1223, Makati City PH: 632.867.3333 FAX: 632.867.3888

Lunch: Dinner:

Monday - Sunday 11:30am - 2:30pm 6:00pm - 10:00pm Japanese

Indoor & Al Fresco Dining Private Room Available Valet Parking Daily & Nightly Accepts major credit cards Reservations required Dress Code: Smart Casual

A finalist of the “Hotel World Global Hospitality and Design Award” at the Hotel World Expo & Conference in Las Vegas, February 2008, UMU is an extraordinary concept for the Japanese restaurant at Dusit Thani Manila. The stunning interiors uses lighting designs that accentuate walls, sushi counters, robata counters and teppanyaki tables. The hallway leading to the main dining has a three-dimensional wall that heightens the senses, pre-empting the magnificent Japanese cuisine. While a glass wall separates the main dining from the ‘al fresco’ dining area overlooking the calming and relaxing Umu garden and koi fishpond. The menu presented by Japanese Executive Chef Kenichi Kanauchi is a fusion of traditional Japanese favorites and modern Japanese innovative creations. Where he only uses the finest ingredients in the world to create dishes like Japanese Avocado Kani Salad with crab claws, mixed Sashimi with fresh wasabi and Wafu steak in tenderloin or wagyu. Indeed, “the unique UMU experience invites guests into a haven of tranquility, where enlightened design, artfully presented cuisine and sublime service redefine the dining experience.”

sample menu selections appetizer::

salad::

dessert::

Eda mame

Kani Sarada

Macha Ice Cream

sashimi::

main dish::

Botan Ebi

Wafu Steak

Boiled green soybeans in salt

Japanese Sweet Prawn

robata:: Gindara Teriyaki Cod fish teriyaki

70 www. di n easi ag u ide .com

Crab stick with mixed vegetables

U.S. rib eye - black angus sesame sauce

Ebi Tempura

Prawns 6 pieces

Green tea ice cream


71 RL - Florabel right.pdf

10/24/08

4:57:58 PM

FLORABEL

Luzon :: Metro Manila :: Mandaluyong City

coflorabel@yahoo.com

G/F 18 ADB Avenue Ortigas Center

PH:

632. 667.3220 632. 638.7527

Monday - Sunday 11:00am - 12:00mn

Continental cuisine is Florabel’s forte, serving up mouth-watering dishes made with quality ingredients since December 2005 at the Podium, ground level and mezzanine. The chef and owner, Florabel himself, is always on the scene and ready to accomodate diners’ special requests, but who would want to request anything else other than suchdrool-inducing items as Sea Bass, Foie Gras Salad and the absolutely decadent Fois Gras Burger? But if those aren’t appetizing enough for guests, the menu changes twice a year so rest assured everyone will find something to love at Florabel.

Asian Continental Banquets Catering Delivery Available Indoor/Al Fresco Dining Takeout Available Vegetarian Friendly Winelist Kid’s Menu/Kid Friendly

sample menu selections dessert::

appetizer/salad:: Grilled Portobello Mushroom

Pasta Ala Jay

Chocolate Decadence Ala Mode

With sweet garlic and parmesan flakes in balsamic

Artichoke heart, feta cheese, bell pepper, anchovy & sun-dried tomato

Moist and dense flourless chocolate cake with montecado ice cream

Pan-Fried Foie Gras

plates::

Sugar-Free Molten Chocolate Cake Ala Mode

With crispy prawns salad

Duo of Encrusted SesamePeppered Tuna & Sashimi With crispy bits is wasabi mayonnaise

pasta:: Pasta Ala Perry

Sauteed sardines and sundried tomato in olive oil

Pasta Ala Ton

Sausage, salami, frankfurters mushroom in basil pesto

Pasta Ala Regina

Tuyo fillet with lemon zest, topped with fresh mozarella cheese

Pan Seared Prawns & Scallop in Lemon Caviar Butter Sauce

Served with three rice risotto with dried cranberries almond flakes

Lamb Short Ribs with Fennel Relish Served with mixed greens salad pistachio crusted rack of lamb with couscous and rosemary jus

With sugar-free vanilla ice cream

Toblerone Chocolate Mousse

Combination of dark and white chocolate with grand marnier

Chocolate Souffle with Yema

Served with Montecado ice cream & fruit compote

Pan-Fried Sea Bass Ala Abed With corn, asparagus risotto

Pan-Seared Salmon Risotto

Organic rice cooked in green tea with seafood & vegetables

Grilled John Dory

With shiitake teriyaki & baby bok choy rice

71 w ww.di neas i ag ui de.c o m


72 RL - Barbaras.pdf

10/25/08

2:07:17 AM

BARBARA’S

Luzon :: Metro Manila :: Manila

www.barbarasfood.com

Plaza San Luis Complex, Gen. Luna St. Intramuros Manila PH:

632. 527.3893

CCP Complex, Roxas Blvd. Pasay City PH:

632. 833.0680

Orchidarium & Butterfly Pavillion Teodoro Valencia Circle Rizal Park, Manila

Barbara’s transcends time periods, proudly showcasing generations of food traditions. Inspired by her mother Amelia Gordon, who pioneered the fine dining and catering

632. 522.9507

industry in Olongapo City, owner Barbara G. de los Reyes brings this fondness for gourmet

Sitio Victoria, Celebrity Sports Plaza - Old Balara Diliman Quezon City

cuisine to Manila in the early 70’s. Barbara’s was born in 1972 as a small cafe catering to Fine

PH:

PH:

632. 932.8542

Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 10:00pm Filipino Spanish Wine List Private Room Available

Banquets Catering

Arts students in Malate during its heyday of creative energy. Today, Barbara’s is located at the Plaza San Luis Complex in Intramuros, Manila, the heart and historical center of the city. The restaurants decor showcases an appropriate turn-of-the-century theme, reminiscent of the country’s cultural heritage. Barbara’s taste for elegance and delectable dishes is evident in the restaurants main entrees that celebrate traditional Spanish and Filipino cuisine. Though equally satisfying are other house specialties which include European influenced dishes. For over thirty years, Barbara’s has remained true to its traditions of excellence, where one can experience good food in a grand manner.

sample menu selections Pescado a la Bai

Decadent Chocolate Cake

Roast Beef

special buffet menu::

With sultanas, shiitake mushrooms & spinach With baked mashed potatoes

Lemon Peppered Chicken

With caramel sauce

Grilled Fish with Garlic Sauce

With mango salsa

Pollo Antonio

Linguini

Roast Pork Loin

Eggplant Lasagna

Seafood Pasta in Olive Oil

Mesclun Greens

Vegetable Casserole

With clams & chorizo

Lychee & raspberry vinaigrette & honey mustard

Arroz ala Cristina Pandan Rice Crocquembouche Chocolate Eclairs Blueberry Cheesecake Pavlova with Fruits

72 www. di n ea siag u ide .co m

With sweet yam in orange sauce

Mixed Green Lettuces

Lychee & raspberry vinaigrette

Pandan Rice Crocquembouche Chocolate Eclairs Brazo de Mercedes


73 RL - French Corner right.pdf

10/24/08

9:48:12 AM

FRENCH CORNER

Luzon :: Metro Manila :: Muntinlupa City

Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang Muntinlupa City

PH: FAX:

Nestled in sophisticated Westgate Alabang, The French Corner is an ultimate destination for fine French Mediterranean cuisine. The French corner offers a refined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths and exquisite art on the walls. Still the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Dishes such as The French Corner Pan-fried Goose Liver Salad, the Lamb Rack “Herb de Provence” and Roasted Chilean Sea Bass are clean on the palate and prepared in a “neo-classic” style of cooking. At The French Corner, discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer.

632. 771.2346 632. 771.0549

Monday - Sunday Breakfast: 6:00am - 10:30am Lunch: 11:00am - 3:00pm Dinner: 5:00pm - 11:00pm Piano Bar: 5:00pm - 12:00mn Continental Cuisine Filipino French Italian Mediterranean Banquets Barbeque/Grill Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Valet Parking Daily & Nightly Wine List Accepts major credit cards

sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache

In special salsa & balsamic creamy dressing

The Manor Salad

Chef Ricky’s Peso

Angel hair with sauteed prawns & calamari in olive oil flavoured with anchovy capers in garlic pesto with fresh diced tomato, dried chilli & parmesan shavings

creative combinations::

Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms

Baked Salmon & Mushroom Duxelle in Filo Pastry

soup::

Lamb Shank Pinot Noir

Chefs Special Soup

Created daily from Baguio’s best produce Should you wish to have a special soup prepared, we are happy to do so

chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta

In spinach sauce with Caesar salad

With gratin potatoes & steamed vegetables

Baked Chicken Saltimbocca

Baked Baby Lamb Rack Herb de Provence

Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes

Pan-fried Chilean Sea Bass

In ginger saffron sauce with parsley potatoes & tomato-onion compote

dessert:: Cheesecake with Chocolate Bits Served with vanilla sauce

Souffle “Le Chef”

With peach, lady finger & apricot brandy

In thyme Jus with potato wedgegarlic-shallot confit steamed brocolli

Banana Split “Le Chef Style”

classic favorites::

Cheese Platter

Traditional Chocolate Mousse

Aged U.S. Prime Rib-Eye (300 g)

Served with your choice of sidings rice or potato

Homemade tomato linguini in coulis sauce

73 w ww.di neas i ag ui de.c o m


74 RL - Inyo left.pdf

10/24/08

10:56:07 PM

IN-YO

Luzon :: Metro Manila :: Quezon City

www.inyo.ph

66 Esteban Abada St., Loyola Heights, Quezon City PH:

632. 928.6459

Tuesday - Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 10:00pm French Japanese Private Room Available Takeout Available Valet Parking Daily & Nightly Vegetarian Friendly Wine List Accepts major credit cards

The essence of the complete In-Yo dining experience is all captured in its name alone, meaning “Yin-Yang” in Chinese, balance and harmony in Japanese, and “yours” in Filipino. The cuisine is truly that, having perfected the seamless balance of French and Japanese fusion into one delectable menu that includes such mouth-watering items as Honey-glazed Grilled Salmon, Mesouitte Smoked Fillet of Local Halibut, and U.S. Hanging Tender Steak. The menu is constantly improving as well, with a new a la carte delicacy being added and featured every month. Inspired by such world-class cuisine as that of Nobu and Thomas Keller, In-Yo sends people flocking to its quiet little nook of Loyola Heights, Quezon City, despite its location far and away from the general hubbub of Makati. The converted house and landscaped garden does provide a haven of sorts, fostering intimacy with its cozy and homey setting and modest seating capacity allowing for every personalized and attentive service.

sample menu selections appetizer:: Duet of Oysters

Oyster rockefeller topped with red caviar (ebiko) and Wasabi fried oyster with citrus mayo dresing

Trilogy of Foie Gras

Pan seared with caramelized Maui onions, poached with truffled potato, torchon with cranberry jelly, served with mixed greens and seasonal fruits in honey ponzu dressing

salad:: Raspberry Vinaigrette

With truffle, laguna white cheese, quail eggs, seasonal fruits, served with parmaham

Smoked Duck Breast

Tossed in wild cranberry ponzu dressing, assorted greens and seasonal fruits

with light wasabi mashed potato, grilled asparagus and demi dried tomato

potatoes, miso glazed grilled vegetables and sauteed shiitake mushroom with balsamic vinegar

Baked Unagi with Pan Seared Foie Gras

pasta::

In truffled unagi sauce served sushi rice with oboro and shiitake confit

Fruitwood Grilled Chilean Sea Bass

Set on cassoulet of edameme, chick peas and japanese corn

Chargrilled Tiger Prawns

In spicy red bell pepper sauce with Japanese paella and buttered edameme

Mesquitte Smoked Duck Breast Served with braised napa cabbage and tomato jam with cranberry jus

Miso Marinated French Rack of Lamb

entree::

Wrapped in kampyo served with wasabi mashed potato and grilled vegetables in spicy yuzu dressing

Honey Glazed Grilled Salmon

Grilled U.S. Top Blade

With sweet citrus miso sauce served

74 www. d i n ea siagu ide .co m

Served with rosemary marble

Pasta Ale Vongolle

Linguini pasta with Manila clams sauteed in garlic and chorizo

Shiitake Mushroom Udon with Light Soy & Garlic Sauce Served with brocolli and asparagus

dessert:: Heaven & Earth

A divine sandwich of moist and chewy date bars filled with walnuts, glazed and apricot

Chocolate! Chocolate! Cake

Valhrona chocolate pudding filled with molten chocolate truffle, served with tropical fruits


75 RL - Cafe Ysabel right.pdf

10/24/08

10:57:16 PM

CAFE YSABEL

Luzon :: Metro Manila :: San Juan City

www.cafeysabel.com 455 P. Guevarra St., San Juan City Metro Manila 1500

PH:

632.725.5089

Sunday - Thursday 7:00am - 12:00mn

This 1927 ancestral Filipino house nestled along a busy thoroughfare in San Juan provides the venue for one of the most romantic restaurants in the city. Cafe Ysabel features an informal cafe style section with antique wooden furniture and lamps very nostalgic of old Manila. While a fine dining area with hand painted murals, artworks and huge mirrors with elaborate gold frames is so bohemian chic. The scene is as diverse as the French, Italian and Spanish cuisine. The menu offerings make up Chef Patron Gene Gonzalez’ best signature dishes of the past 27 years.

Exceptional service includes recommendations of

Friday - Saturday 7:00am - 2:00am Italian French Spanish Banquets Catering Private Room Available Wine list

sophisticated wine pairings and custom made tasting menus. Setting a new trend Chef Gene creates innovation with his cigar dinners and chocolate dinners that for some decades now Cafe Ysabel has been a favorite culinary destination for connoisseurs with discriminating taste. This bastion of gourmets has received kudos from both patrons and media, consistently ranking Cafe Ysabel as one of the top 100 best restaurants in the country.

sample menu selections appetizer::

Paella Sulipena

Smoked Fish Wantons

Polly’s Pasta

salad:: Silk Road Salad

Crunchy and exotic textures with an asian dressing

entrees::

Grilled white cheese, calumpit sausage, kalamata olives and basil

dessert:: Gino’s Molten Chocolate Cake Served with home-made gelato and caramel

Pan Roasted Seabass

Choice of Vietnamese butter or Hazelnut butter

Halibut Amandine

Crusted with almonds and leek sauce

Filleto ala Gino Grilled Fillet of Smoked Beef With bone marrow, wild mushrooms, truffles, duck liver and grappa sauce

U.S. Braised Beef Belly 75 www.di neasi ag ui de.c om


76 RL - Aubergine left_.pdf

10/24/08

9:24:31 AM

AUBERGINE

Luzon :: Metro Manila :: Taguig City

32nd and 5th Building, 5th Ave., cor. 32nd Street Fort Bonifacio 1634 Taguig City PH:

632. 856.9888

Monday - Sunday Lunch: 11:30am - 3:00pm Dinner: 6:30pm - 12:00mn French Catering (up to 30 pax) Full Bar Private Room Available (14 pax) Takeout Available Vegetarian Friendly Wine List

Since its opening in December 2007, Aubergine has gained a reputation as the premier restaurant in Manila for “Modern French Continental Cuisine.” Its spacious and elegant setting is accented with flowing drapes in shades of purple, complementing the rose fabric on contemporary design chairs. Behind the bar, is the floor to ceiling glass-encased cellar housing an extensive wine collection.

Separating the dining area and the impressive main

kitchen is a glass window where guests can watch and be amused by the lively but composed kitchen showcasing the talents of ISCAHM. A culinary school founded by owners Hansjorg Schallenberg and Norbert Gandler who

are formidable players in the hotel and restaurant

industry. Michelin-star Executive Chefs Stefan Langenhan and Gandler will captivate diners with distinctive culinary creations. Sample Aubergine’s cuisine thru their Degustation Menu, which includes a 7-course dinner from soup, salad to dessert. Have a taste of what’s cooking in Aubergine and experience a unique brand of hospitality and culinary talent that’s homegrown here in the Philippines, in accordance to traditional European standards.

sample menu selections appetizers:: Duck Foie Gras and Smoked Duck Breast Sampler A combination of duck foie gras terrine, seared duck foie gras on mango tartlet and home smoked French duck breast, served with mesclun greens, tossed in a raspberry dressing

Carpaccio of Australian Beef Tenderloin

With parmesan fondue, truffle oil, assorted herbs and a salad bouquet

Melted French Brie de Meaux

Served on grilled watermelon, topped with watercress salad tossed in raspberry dressing, walnut oil and Chinese truffles

Warm Salad of Thinly Sliced Scallops and Salmon Fillet

With lemon grass and ginger foam, accompanied by baby greens and herb salad in honey and sesame dressing

76 www. di n ea siag u ide .co m

Escargot Gratinated w/ Herb Butter Served with garlic bread and salad greens in pumpkin seed oil dressing

meat & poultry:: Trio of Grilled Australian Mulwarra Beef Tenderloin

King Prawn Bisque

Braised veal cheek and pan-seared duck foie gras with Port wine glace, served with mousseline potatoes and vegetable cassoulet

Wild Mushroom Froth

Roasted Pommery Mustard Crusted Australian Lamb Loin

soups:: With souffleed seafood cannelloni With truffle espuma

fish and seafood:: Grilled Fillet of Chilean Sea Bass

With Port wine tamarind jus, served with truffle infused vegetable - potato galette and sauteed haricot verts with mushrooms and shallots

With tomato fondue, cauliflower potato mash and petite salad leaves, served in bouillabaisse froth

French Duck Confit

Baked Pesto and Horseradish Crusted Lapu-lapu Fillet

Roasted French Duck Breast

In carrot - honey froth, set on balsamic flavoured lentil stew, served with roasted marble potatoes and glazed green asparagus

With creamed Brussels sprouts and parsley marble potatoes

With orange - curacao jus, set on a truffled mousseline potato, served with Port wine braised vegetable stew and mango tartlet


77 RL - brazil brazil left.pdf

10/24/08

9:17:06 AM

BRAZIL BRAZIL

Luzon :: Metro Manila :: Taguig City

www.brazil-churrasco.com

The Piazza, One Serendra Bonifacio Global City

PH:

It’s always a festive scene at Brazil Brazil where bright lights, splashes of brilliant colors and colorful masks adorn the restaurant’s dining space. While lively samba and bossa nova music are in keeping with the restaurant’s jovial atmosphere. At the center of it all is the Brazilian Churrasco, an assortment of skewered meat like lamb, chicken, sirloin, tenderloin and fruits like pineapple and banana on a grill. Where amiable and well-trained servers personally carve the assorted meats straight from the skewers on the grill to your table. And as exciting as the Brazilian Churrasco, is the international cuisine buffet which is described as daring, classic and ambrosial. Regular patrons can always expect something new, as the mouthwatering buffet choices are changed on a daily basis. Brazil Brazil is the first and only authentic Brazilian Churrascaria in the country where guests are given the unique experience of interacting first-hand with the serving of their choice grilled food.

632.856.0671 * 632.901.1805

2F Corte de las Palmas Alabang Town Center

PH:

632.842.7378 * 632.775.0137

Metrowalk Complex Meralco Ave., Pasig City

PH:

632.638.6318 to 19

Powerplant Mall Rockwell Center, Makati City

PH:

632.899.0957 * 632.890.2792

Monday to Sunday Lunch: 11:30am - 3:00pm Dinner: 5:30pm - 11:00pm International Cuisine Banquets Barbeque/Grill Catering Full Bar

Indoor & Al Fresco Dining Private Room Available Wine List Accepts major credit cards

sample menu selections churrasco items::

salad bar::

famous brazilian dishes::

Chicken Thigh

Caesar Salad

Brazilian Feojada

Pork Loin

Chefs Salad

Pork Belly

Potato Salad

Pork Ribs

Crab & Corn Salad

Beef Short Plate

Mediterranean Salad

Beef Hanging Tender Beef Finger Ribs Leg of Lamb Cuttle Fish Frankfurter Sausage Schublig with Cheese Pineapple

Black beans with meat and sausages

Mariscada

Seafood stew

Moqueca

Brazilian Fish Stew

relishes:: Fresh Cucumber Relish Cilantro & Corn Relish Plantain Relish Tomato Salsa Salsa Verde

Banana Corn

77 w ww.di neas i ag ui de.c o m


78 RL - Portico left.pdf

10/24/08

10:58:02 PM

PORTICO

Luzon :: Metro Manila :: Taguig City

portico1771@gmail.com

Serendra, Bonifacio Global City Taguig City PH: 632.856.0581 FAX: 632.856.0581

Monday to Wednesday 7:30am - 12:00mn Thursday to Saturday 7:30am - 1:00am Sunday 7:00am - 12:00mn Filipino Italian Asian Take out Available Indoor & Al Fresco Dining

Portico 1771 follows in the trademark style of the Chateau 1771 Group of Restaurants that is, tasty, exotic food fusions served with warm Filipino hospitality in comfortable and casual settings. But Portico 1771 has carved out a niche all its own among young executives, celebrities and urbanites who flock there as a daily retreat, fancying the establishment as a second home of sorts, but with better food of course.

This time,

Executive Chef Vicky Rose Pacheco dreams up the only Italian-Oriental cuisine in the Philippines and executes them using the standard Chateau Group Swiss-French cooking techniques. Talk about fusion! The result is outstanding, unveiling such succulent dishes as Gindara with Crispy Pata bits, Spring Tofu, Salbacho Pizza and Lamb Osso Bucco.

Portico 1771 is located at

Serendra in Fort Bonifacio.

sample menu selections meat:: Pork Barrel

Pork belly braised until tender then deep-fried for a crisp finish

Mixed Grill

Grilled beef tenderloin, Macau chorizo and pork tenderloin in skewers; with vegetable fried rice

Lamb Osso Bucco

Lamb Shanks braised with Spanish plum tomatoes; served with mashed potato cake

seafood:: Steamed Barramundi

Fillet of sandbass... finished off with lemon, patis & brunoise tomatoes

Lemon Butter Sole

Dapa fillet breaded & quickly sauteed until golden brown then topped with brown lemon butter; served with mashed potato

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Gindara with Crispy Pata Bits

This will melt in your mouth! Tender-poached local black cod fish with pork bits & aromatic vegetables; served with plain rice

chicken:: Chicken Extravaganza

Sauteed boneless chicken leg with button & shiitake mushrooms & asparagus spears in oyster sauce-flavored cream sauce; with mashed potato cake

Hainanese Chicken

Delicately poached white chicken served with chicken rice - always satisfying

pasta:: All-Vegetable Pasta

Spaghetti with crushed tomato sauce with capers and olives topped with freshly grilled eggplant, asparagus and button mushrooms

Thai Beef Penne

Beef tenderloin strips, penne, cashew nuts, shiitake mushrooms & garlic chives tossed in Thai style sauce


79 RL - Thai at Silk right.pdf

10/24/08

10:59:15 PM

THAI AT SILK

Luzon :: Metro Manila :: Taguig City

thaiatsilk@yahoo.com.ph

Unit IC12 G/F Serendra Piazza Fort Bonifacio, Taguig City

PH:

632.8560386 - 87

Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm

Owner and Executive Chef Cecille Ysmael’s love for Thai food gave her passion to transform this into Thai at Silk. Located at Serendra Piazza, part-owners Ivy and Cynthia Almario‘s design is the inception of what modern Thai is. Enormous metal chandeliers and white furnitures give the place a fresh look. While a traditional wooden artwork from Southern Thailand, covering one wall and soft Thai instrumental music recreates an atmosphere as authentic as the Thai menu. Highlight of the restaurant are the dishes embody the 4 s’ of Thai food: sweet, salty, sour and spicy. House specials include Pad Thai noodles wrapped in an egg net, Green Chicken

Thai Catering Full Bar Indoor & Al Fresco Dining Takeout Available Vegetarian Friendly Wine List Accepts major credit cards Reservations required

Curry and Pomelo Salad, all freshly made. For those craving for dishes outside the menu, Chef Cecille is willing to create them as long as ingredients are available. Eighty-five percent of ingredients are flown in weekly from Thailand especially Jasmine rice. Rounding out the menu are desserts like homemade durian or coconut ice cream and sticky rice with mango. The ambiance, unsurpassed service and fine Thai cuisine create an exotic experience truly Thailand, offering a dining establishment unlike anything Manila has ever seen.

sample menu selections soup::

curries and more::

sweets and desserts::

Tom Yum Kung

Gang Ped Bped Yang

Ta Koh Sakhoo

Hot and sour prawn soup

appetizers::

Succulent roast duck in a red coconut curry sauce with grapes or apples and tomatoes

Gai Sateh

Phanaeng Neur Yang

Paw Pia Thawt

Pla Kapong Neung Manao

Chicken satay

Deep fried spring rolls

Tod Man Kung

Thai shrimp cake

Choo chee kung + roti

Steamed whole sea bass in lime chilli sauce

Poo Nim Phad Prig Thai Dam

Stir fried soft shell crab with black pepper sauce

rice and noodles::

Kung Sarong

Pad Thai

salad:: Yam Som-O

Pomelo and shrimp salad

Homemade coconut ice cream

Beef in aromatic phanaeng curry

Minced prawn in reduced red curry sauce served with roti bread Deep fried prawns wrapped in egg noodles served with cucumber relish

Tapioca pearl steamed cake (20 minutes preparation time)

Thai style fried noodles

Khao Khluk Kapi

Fried rice with shrimp paste served with sweet pork and green mango julienne

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80 RL - Cafe by the Ruins left.pdf

10/24/08

9:54:05 AM

CAFE BY THE RUINS

Luzon :: Baguio City

www.cafebytheruins.com.ph

23 Chuntug Street Baguio City

PH: 6374. 442.4010 FAX: 6374. 442.5272

Monday - Sunday 7:00am - 10:00pm Continental Cuisine Filipino

The main wall of this restaurant is the last standing structure of the Phelps Whitmarsh residence, the first governor of Benguet, thus the name Cafe by the Ruins. The philosophy behind their cuisine is slow food as opposed to fast food and fresh food as opposed to preserved food. Using quality ingredients Chef Adelaida Lim prepares dishes like Olenick’s Open Face Tuna, recipe courtesy of the late National Artist Nick Joaquin who wrote this on a napkin, “Butter the bread, spread flaked tuna evenly over the buttered surface, dip in a beaten egg and fry in more butter.” An instant favorite of everyone is Tita Susie’s Crispy Tapa, fried shredded and seasoned beef atop a mountain of rice, served with fresh tomato-onion relish and a cup of beef broth. Dine in a relaxed ambiance where an alphabet of customers from artists to zealots can feel at ease and refreshed. Or how about hosting intimate events, gatherings or meeting in a place that is truly Cordillera? No other place has been feeding souls and pleasing palates since 1988 but Cafe at the Ruins.

sample menu selections bread::

pasta::

Kamote Bread With Fish Roe Pate

Ruins Pasta

This enriched bread incorporates bread flour with Cordillera kamote, milk and honey

salad:: Cheese Salad

Fried white carabao cheese in sesame seed batter with salad greens and vinaigrette dressing (or Upland)

soup:: Chicken Sotanghon

Glass noodles, chicken and tree fungus in chicken broth

sandwiches:: BLT (Bacon, Lettuce and Tomato) Thick slices of home-cured bacon with lettuce leaves and tomato slices with mayonnaise in kamote bread or cafe french bread

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Fettucini with fish roe cream sauce

slow food:: Lon-Si-Log (Longanisang Hubad) Marinated pork cubes, stir-fried, served with rice and fried egg

vegetarian:: Tia Olympia’s Fresh Lumpia

Julienned vegetables such as carrots, cabbage, string beans, camote, onions, etc. Sauted with garlic and tofu, wrapped in crepes with sauce and chopped peanuts

desserts and sweet treats::

Yogurt, Fruits and Honey

Pure carabao yogurt, free of chemical additives with local honey and fruits of the season


81 RL - Forest House right.pdf

10/24/08

10:03:54 AM

FOREST HOUSE

Luzon :: Baguio City

16 Loakan Road, Baguio City

PH:

6374. 447.0459

Since 2001, Forest House Bistro and Cafe has established itself as Baguio’s premier bistro and cafe. Country decors lend intimacy to Forest House, while interiors of

Monday - Sunday Weekdays: 11:00am - 12:00mn Weekends: 10:00am - 12:00mn

green and brown plaid covered chairs, pinewood finishing and a yellow brick fireplace evoke the

Filipino

comfortable character of the place. The relaxing atmosphere is further enhanced by classical jazz and standard music. This house in the forest is the perfect setting for Chef Benjamin Munar’s wide selection of international cuisine, which continues to draw locals and tourists alike, particularly with signature items like Forest House Home-made Bagnet and Forest House Wine Sauced Chicken. For a true taste of Baguio, Forest House offers warm and friendly service, great

Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Vegetarian Friendly Wine List

food and homey ambiance giving you casual dining at its finest.

sample menu selections appeteasers:: Forest House Homemade Bagnet Crispy fried pork belly with papaya chutney

Smoked Chicken, Mushroom Quesadillas Minced chicken with mushroom sauteed in butter with melted cheese in tortilla wrapper with red salsa

Assorted Grilled Homemade Sausages

Assorted homemade sausages Bratwurst, Breakfast sausages, Hungraian and smoked sausages, sauteed in butter with onion rings

Three Cheese Spring Roll

A combination of mozzarella, cheddar and quick melt cheese

soups:: Forest House Bouillabaisse

Forest House Wild Mushroom Soup

Cream based soup with wild mushroom

Potato Cheese Chowder

Creamy potato with melted cheese

salads:: Forest House Chef’s Salad

Forest House Wine Sauced Chicken

Grilled chicken breast with rich white sauce, mushroom and white wine

Forest House Back Ribs

Charbroiled ribs simmered in our very own barbeque sauce

Forest House Salmon

Grilled salmon with honey mustard sauce

Fresh garden greens in vinaigrette or thousand island dressing

pastas::

Crab and Mango Salad

Spicy Tuna Linguine

Organic greens with ripe mangoes and crabsticks with a choice of thousand island or strawberry

Mild spicy tuna flakes in tomato concasse

Linguinne with Mushroom, Shrimps

main dish::

With picatta and mozzarella cheese sauce

Beef Tenderloin with Sweet Peas in Ginger Spice

Fusilli Pasta with Pesto, Squid & Shrimps

Sauteed beef loin with sweet peas, ginger and red wine

Tossed with our special chef’s pesto with squid & shrimps

A medley of seafood cream soup

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82 RL - LE CHEF.pdf

10/24/08

11:01:08 PM

LE CHEF

Luzon :: Baguio City

partypro@lechef.com.ph

PH:

Le Chef at The Manor The Manor, Camp John Hay Baguio City 6374. 424.0931 loc. 1058

Breakfast: Lunch: Dinner: Piano Bar:

Monday - Sunday 6:00am - 10:30am 11:00am - 3:00pm 5:00pm - 11:00pm 5:00pm - 12:00mn

Continental Cuisine Filipino French Italian Mediterranean Banquets Barbeque/Grill Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Wine List

In the heart of Baguio City, Le Chef at the Manor is a dining destination for modern and classic Mediterranean cuisine. Le Chef offers a different dining experience from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the fireplace at night gives the place a romantic atmosphere. The dinning area opens up to an outdoor patio with fresh crisp air and a view of roses and towering pine trees. Highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Prepared with passion are dishes such as Executive Salads, the Peppered Steak and Roasted Chilean Sea Bass, while an extensive wine list complements the delectable cuisine. Take home freshly baked breads such as banana loaf and chocolate peanut butter loaf or homemade sausages from the deli counter. Gracious service, elegant dining and gastronomic delights make Le Chef at the Manor a fantastic reason to frequent the city of pines.

sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache

In special salsa & balsamic creamy dressing

The Manor Salad

Chef Ricky’s Peso

Angel hair with sauteed prawns & calamari in olive oil flavoured with anchovy capers in garlic pesto with fresh diced tomato, dried chilli & parmesan shavings

creative combinations::

Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms

Baked Salmon & Mushroom Duxelle in Filo Pastry

soup::

Lamb Shank Pinot Noir

Chefs Special Soup

Created daily from Baguio’s best produce

Special Requests

Should you wish to have a special soup prepared, we are happy to do so

chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce

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In spinach sauce with Caesar salad

With gratin potatoes & steamed vegetables

Baked Chicken Saltimbocca

Baked Baby Lamb Rack Herb de Provence

Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes

Pan-fried Chilean Sea Bass

In ginger saffron sauce with parsley potatoes & tomato-onion compote

dessert:: Cheesecake with Chocolate Bits Served with vanilla sauce

Souffle “Le Chef”

With peach, lady finger & apricot brandy

In thyme Jus with potato wedgegarlic-shallot confit steamed brocolli

Banana Split “Le Chef Style”

classic favorites::

Cheese Platter

Aged U.S. Prime Rib-Eye (300 g)

Served with your choice of sidings rice or potato

Traditional Chocolate Mousse


83 RL - Mario's right.pdf

10/24/08

11:10:43 AM

Luzon :: Baguio City

MARIO’S

marios_baguio@yahoo.com mariosquezoncity@yahoo.com 16 Upper Session Road Ext. Baguio City

PH: 6374. 442.4241 FAX: 6374. 442.5445

Mario’s Restaurant was established on September 1, 1971, in Baguio City by Mario and Nenuca Benitez. It is situated along Upper Session Road of the summer capital of the Philippines. At Mario’s Restaurant you can savor Continental and traditional Spanish cuisine in a warm and rustic setting. Chef Nenuca and Chef Mitos Benitez attribute Spanish cooking to their Hispanic heritage with dishes such as the paella, lengua and callos. Mario’s signature dishes that have fulfilled the cravings of many regular guests are their own version of the Caesar Salad and Mango Jubilee. Mario’s Restaurant has created for itself a reputation among the country’s best dining destinations where it has been “a love affair for over 35 years.”

“Over all champion 5th HRT Weekend and The Food Showdown 2008” Offers daily freshly baked breads, cakes, pastries to go and Sunday Lunch buffet

191 Tomas Morato Avenue, Quezon City

PH: 632. 372.0360/ 415.3887 FAX: 632. 372.0352

Monday - Sunday Baguio: 11:00am - 11:00pm Quezon City: 6:00am - 2:00pm 6:00pm- 11:00 pm Continental Cuisine Spanish Catering Full Bar Indoor/Al Fresco Dining (Baguio) Private Room Available (Quezon City) Wine list Accepts major credit cards

sample menu selections signature dishes::

our famouse flambes’::

Mario’s Caesar

Jubilee & Crepes

“Our” famous Caesar Salad done the inimitable Mario’s Way

Banana, Mango, Strawberry

Lentejas Con Chorizo

A rich lentil soup prepared mammy vieja’s way

Callos Madrilena

A special Spanish casserole with ox tail, ox tripe and chorizo

Lengua Con Setas

Ox tongue in delicate wine sauce with mushrooms and olives

Our Paellas

Valenciana and Marinera

our way with beef:: Mario’s Broil Salpicado Chateaubriand Ala Pobre Fillet Mignon 83 w ww.di neas i ag ui de.c o m


84 RL - Chateau Hestia left.pdf

10/24/08

CHATEAU HESTIA

10:06:12 AM

Luzon :: Cavite :: Silang, Cavite

www.chateauhestia.com

Purok 5, Bucal Silang, Cavite

PH: 63.929 711.3289

Thursday to Sunday 11:00am - 9:00pm Country (European) Banquets Full Bar Indoor/Al fresco Dining Takeout Available Wine list Accept major credit cards Reservations required Deli; Bed & Breakfas

Hestia is the Greek goddess of hearth, fire and entertainment, the same elements that constitute Chateau Hestia. Situated amidst a lush garden in idyllic Tagaytay, the restaurant will remind you of an Austrian-Hungarian empire as most of the pieces of furniture were shipped over from Vienna. The entire dining area is a gallery of little masterpieces by 5 year-old Juliana, the owner’s daughter. Chateau Hestia prides itself of authentic European food mainly from Germany and Austria. As Austrian Owner Johannes Zehethofer wants to impart his homegrown cuisine, Chef Daisy Reyes prepares straightforward European comfort food such as Osso Buco, K�mmelbralen (Viennese Roast Pork) and Sausage Platter. A bar at the center constructed out of old wine crates offers the perfect cap for a satisfying meal with homemade limoncello or vin d’ orange. Chateau Hestia makes guests feel like they are in their own home for a truly “Charming European dining experience.”

sample menu selections Onion Soup

Trio onion sauté deglazed with dry vermouth topped with ementhal crostini

Osso Buco

Beef shanks slowly braised in sauce Espagnol served with mashed potatoes and vegetables

Fiaker Goulash

A traditional Austrian tomato based hearty soup

Kummelbraten Viennese Roast Pork

Oven-roasted pork belly with caraway garlic crust in pork jus accompanied with servietten knodel and

Sausage Platter

Platter of Austrian - Hungarian sausages-debriziner Austrian buren and bockwurst with cheese served

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Mousse au Chocolat

Bittersweet ganache topped with red wine poached pears

Gelato Artigianale

Homemade ferrero flavored ice cream-THE REAL THING

Panna Cotta

A delicious baked cream typical of the whole of Northern Italy

Frozen Choco Lava

Layers of choco mousse, chocolate cake, vanilla mousse,and apricot glazed topped with chocolate


85 RL - Rohinis right.pdf

10/24/08

10:52:22 AM

ROHINI’S

Luzon :: Tagaytay :: Cavite City

rohinis.veg@gmail.com 244 Buck Estate, Alfonso, Cavite

PH: 63 46. 696.2744 MOBILE: 63 919. 860.0389 63 920. 445.4327

Weekend food trips will never be the same again. This time, it is all about healthy eating at the newest spot in Cavite. Called Rohini’s, the restaurant is the brainchild of artist-writer Baby Valencia and friend/business partner Soly Borromeo. The restaurant, which also serves as Valencia’s residence in Alfonso, Cavite, is intended to become a destination for vegetarians and meat-lovers alike. “Although I myself is a committed vegetarian, I am not here to turn meateaters into leaf-eaters,” she laughs. “Dining, in whatever way, shape or form, should always be a pleasurable experience.” The restaurant primarily serves Lacto Vegetarian and International Cuisine. “You will notice that we offer meatless and eggless meals. We want to change the

Open for Lunch (weekends only) Reservations required Filipino Indian Japanese Chinese Thai Indoor or Al Fresco Dining Vegetarian Friendly International Cuisine

perception that such dishes are not delicious,” she shares. “I am happy whenever we get feedback from diners who could not believe they were not eating meat.” Rohini’s provides the perfect, relaxing backdrop-that is, Valencia’s very own expansive garden.

sample menu selections 8 course set menu (changed monthly):: Buko Pandan (Bottomless Drink) Vegetarian Crisps with Tangy Dipping Sauce Kare Kare with Vegetarian Bagoong Crispy Adobo Radish Salad Tinola Soup Leche Flan for dessert (eggless) * with all the rice you can consume

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86 RL - Grill Room left.pdf

10/24/08

10:54:12 AM

THE GRILL ROOM

Luzon :: Pampanga

The Grill Room philip@chefphilip.com

1988 Mimosa Drive, Mimosa Leisure Estate Clark Field Pampanga PH:

63 917.8179441

Monday - Sunday 11:30am - 11:30pm Continental Cuisine Filipino Italian Mediterranean Spanish Banquets Barbeque/Grill BYOB (Special Nights) Full Bar Indoor & Al Fresco Dining Private Room Available Seafood Steakhouse Takeout Available Vegetarian Friendly Wine List Accepts major credit cards

For the best wines around the world, Grill Room at the Yats Club is the place to be. Situated in Mimosa Leisure Estate in Clark Pampanga, Grill Room is the only restaurant that offers a selection of over 2000 wine varieties. Renowned Chef Philip Golding creates Modern European and Mediterranean dishes that are perfectly paired with their fine wines. Signature dish of duck with capsicum risotto and best seller dish of coq au vin are certain to satiate any gourman’s food craving. The stylish modern interiors feature a main dining area and three private rooms. Each function room has its own atmosphere that can be relaxing, formal or romantic. Grill Room at The Yats Club is the ideal venue for private parties, events, special meetings or romantic nights out. If you are looking for a dining experience that is out of the ordinary, Grill Room at The Yats Club is the excellent choice.

sample menu selections Roasted Baracuda Fillet With asparagus and lime

Duck Rissotto

With port sauce

Roasted Pumpkin & Nutmeg

Coy Au Vin

With roasted vegetables

Roasted Casicum Lamb Shank

Frangelico Panacotta

Chargrilled Wagyu

Apple & Pear Crumble

Shark & Smoked Ham Chowder Garlic Jumbo Prawns

Australian Kangaroo Loin

Herb Crusted Salmon

Marinated Blackened Crocodile Steak

Parmesan Risotion with anchovy caper sauce

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Rhubarb Cheesecake

With champ potatoes

Lyonaise potatoes and rosemary sauce

With creamed spinach

desserts::

Peppered sauce

With cinnamon ice cream


87 RL - La Preciosa right.pdf

10/24/08

10:32:03 AM

LA PRECIOSA

Luzon :: ILOCOS NORTE

www.lapreciosa-ilocos.com

Rizal St. Laoag City Ilocos Norte, Philippines

PH:

In the Northern part of the Philippines, La Preciosa offers authentic Ilocano dishes together with Continental, Filipino and Spanish cuisine. La Preciosa was established last 1994 in honor of the late Preciosa Ablan Ventura Palma. The recipes are a legacy that Preciosa Palma learned from her mother and leaves to her children. Prepared in the ways of the olden days, La Preciosa serves Puqui-puqui an eggplant casserole and Bagbet vegetables sauteed in shrimp paste topped with slices of deep fried pork. Dine in a comfortable, relax and homey atmosphere at the main dining area, the veranda, the mini hall or newly renovated private dining room. Its reasonable prices and authentic Ilocano dishes make it a fine-dining restaurant destination in Loaog City. La Preciosa, “Three generations only one name to remember.�

6377. 773.1162 6377. 770.5129 FAX: 6377. 770.5130

Monday - Sunday 8:00am - 12:00mn Filipino Banquets Barbeque/Grill Catering Live Music/Entertainment Indoor/Al Fresco Dining Private Room Available Seafood Steakhouse Takeout Available

sample menu selections ilocano favorites salad/appetizers:: Gamet with Tucmem

A hot and cold salad - local sundried seaweeds, toasted and submerged in boiling hot water, with fresh tomatoes and baby clams

Ukoy

Dried shrimp and cabbage fritters served with sukang iloco

la preciosa specialties: Puqui Puqui

A unique kind of tortang talong

Bagbet

An Ilocano version of the binagoongang baboy, two local favorites bagnet and pinacbet combined creatinga sau and delectable dish

Dinengdeng/Baridibud

Native seasonal vegetables cooked with sweet potato making a pasty sweet and salty vegetable soup dish

Pinacbet with Sitcharon

A staple dish to all Ilocanos, tiny local vegetables simmered in fish paste (bagoong) and pork cracklings

meat/poultry and seafoods Insarabasab

Grilled pork belly and liver with papaitan sauce

Bucto

Local exotic fish stew with ginger and sugarcane vinegar

desserts: Carrot Cake Inkalti Ube Suman

Ugsa Pochero

Wild deer and pork cooked into an aromatic stew

Chicken Pepian

A local version of the old time favorite bopiz

Higadu

Ilocos version of the old time bopiz

Ipon Tamales

Tinyh microscopic fish wrapped in banana leaves and steamed

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88 RL - Chilli Peppers left.pdf

10/24/08

CHILLI PEPPERS

10:19:14 AM

Luzon :: Camarines Sur :: Naga City

Magsaysay Avenue Naga City Rizal Drive, Legazpi City Cosmopolitan Tower., Valero St. Dalcedo Village, Makati Casmer Bldg. Salcedo St. Legaspi Village, Makati Enterprise Bldg. Ayala Ave. Makati

Bicol region is famous for its spicy food, Chili Peppers is a fitting name for a restaurant that is found there. Walking into the restaurant, you are welcomed by a carnival of colors on the wall, which lend an atmosphere that is very tex-mex. With its Bossa Nova and

Cybermall Eastwood, Quezon City

some Latin music playing in the background, Chili Peppers is a hot spot for entertainment. The

OPEN 24 hrs except Sunday: (Valero) Monday - Sunday (Naga): 7:00am - 11:00pm

Academy, are flavorful American dishes. While Chef Junjie Abella prepares signature dishes that

American Eclectic/World Cuisine Filipino

eclectic menu crafted by Chef Consultant Manuel Abella, a graduate of California Culinary are classic and with a twist such as Baby Back Ribs, Jurassic Ribs and Sinigang sa Buco using ingredients that are not available locally. Very relax and casual with friendly service, Chili Peppers is the place to dine for tourists and locals where good food and great times meet.

Indoor or Bar Scene Al Fresco Dining Barbeque/Grill Takeout Available Delivery Available

sample menu selections Baby Come Back

Half rack of pork ribs double basted with hickory bbq sauce. Our Best Seller.

Jurassic Ribs

Pork tender beef ribs crispy fried, marinated in our original sweet oriental sauce

Crispy Patang Dagat

A healthy tuna version of crispy pork pata

Sinigang sa Buko na Salmon Head

Our version is cooked in a buko juice sour tamarind broth

Paella Valenciana Steaks

Porterhouse, t-bone, rib-eye, fillet mignon

Pinangat, laing, bicol express

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89 RL - Pescados right.pdf

10/24/08

10:39:17 AM

PESCADOS

Luzon :: Palawan

www.asturiashotel.ph

South National Highway, Unigulben Puerto Princesa City, Palawan

PH:

Imagine yourself in the paradise that is Palawan, feasting on seafood so fresh that only hours ago it had been swimming in the great ocean around you. Ready? Now pack you bags and head to Pescados, located at the Barcelo Asturias Hotel in gorgeous Puerto Princesa. Pescados, or “fish” e Espanol, takes full advantage of the magnificent bounty of the sea and spins it into delectable Filipino and Asian fusion dishes, such as Fish Kinilaw and Steamed Lapu-lapu with Soy Sauce. Their buffet offers fresh seafood, meat and vegetables counter where the guests are beckoned to come up with thier own culinary creations, in true Filipino “Ituro Mo, Iluto Ko” fashion. But the chefs are equally good at International-style cuisine as well, especially since they hail from such diverse locales as China, France and the Mediterranean. Pescados makes food the highlight of your Palawan stay, almost surpassing the breathtaking scenery. Almost.

6348. 434.3551 6348. 433.9944 6348. 433.9744

Monday - Sunday Lunch: 10:00am - 2:00pm Dinner: 6:00pm - 10:00pm Filipino American Italian Spanish Mediterranean Seafood Catering Delivery Available Takeout Available Valet Parking Daily & NIghtly Wine List

sample menu selections appetizer::

vegetable course::

Chili Buttered Squid

Pinakbet

Mixed Tempuras

Chopsuey

Kilawing Tanigue

Ginataang Gulay Palaweno

Tuna Sashimi

rice and noodles::

salad::

Yang Chow Fried Rice

Caesar Salad

Paella Valenciana

Chef Salad

Japanese Fried Rice

Green Mango Salad

Pandan Rice

soup::

entrees ::

Cream of Mushroom Soup

Hongkong Style Chicken

Seafood Chowder Wanton Soup

Braised Beef Brisket The Pescados Catch

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90 - visayas map.pdf

10/25/08

2:27:55 AM

visayas map::

92

93

94

95

97

98

100 101

96

MAP SOURCE: CICADA FOUNDATION

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90 - visayas resto list

10/24/08

11:14:29 PM

visayas restaurants:: Aklan 92 Aria 93 Bamboo Lounge 94 Hama 95 The Courtyard Bistro

Bohol 96 Lantawan Cebu 97 Blu Bar & Grill 98 La Tegola 100 Olio 101 The Gustavian

PHOTO SOURCE: ARIA


92 RL - Aria left.pdf

10/24/08

10:15:03 AM

ARIA

Visayas :: Aklan :: Boracay

Beachfront, D’Mall of Boracay, Boracay Island PH:

036.288.5573

Monday - Sunday All Day Reservations Recommended Italian Authentic wood-fire pizza oven Family Friendly Bar Scene Full Bar Winelist Patio/Outdoor Dining (Seasonal) Takeout Available Vegetarian Friendly

When you dine in Aria, you know you are going to have one of the most delicious plates served on the idyllic island of Boracay. This relaxed and stylized restaurant quickly rose to fame after it was opened in 2003 thanks to its fine, authentic Italian food, excellent service and cozy, chill out ambience. Regular patrons, returning customers and new visitors all rave about the fresh, homemade pasta selection and delectable wood-fire over pizzas, as well as the ever evolving weekly and monthly specials that contribute to an already scrumptious array of main dishes. Situated in the beachfront of D’Mall of Boracay, you can choose to dine in its comfortable, indoor setting or on the beach, beneath the stars. Touted as “the place to see and be seen,” and oftentimes the first and last stop you will want to make when visiting Boracay, Aria is quite possibly the best restaurant on the island.

sample menu selections antipasti::

pasta::

secondi::

Carpaccio di salmone e capperini

Puttanesca

Gamberoni alla greca

Smoked salmon carpaccio with capers and oregano

Rotolino marchigiano

A truly mediterranean mix of garlic, capers, olives, tomato and pecorino cheese

A popular Greek dish of prawn, sauteed in an aromatic tomato salsa, feta cheese and herbs

Tanguige con salsa verde

Wood fire oven baked pizza roll stuffed with tomatoes, mushroom, mozarella and ham

Al fume

A creamy tomato sauce with bacon, brandy and emmental cheese

Fresh tanguige fish fillets served with salsa verde

Gran misto aria

Tagliatelle con tartufo, asparagi e prosciutto di Parma

Involtini di manzo

A vegetarian mix of tomatoes and mozzarella cheese, grilled bell pepper salad, eggplant mash and deep fried zucchini served with focaccia bread

insalate:: Insalata di cocomero, rucola e pinoli

Organic arugula with watermelon and pine nuts in a balsamic vinaigrette dressing

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Homemade tagliatelle with white truffle, asparagus and parma ham

pizza:: Aria

Tomato, mozzarella and parma ham

Frutti di mare

Tomato, garlic, seafood and mozzarella

Thinly sliced beef rolled with mozzarella cheese and farmers ham


93 RL - Bamboo Lounge right.pdf

10/24/08

10:20:39 AM

BAMBOO LOUNGE

Visayas :: Aklan :: Boracay

Station 1 Boracay Island Malay, Aklan

Referred to as the Most Romantic Spot in Boracay, Bamboo Lounge is one memorable experience in this idyllic island. The Asian Dining Chill Out Lounge in Bamboo Lounge is definitely the only chill out spot in Boracay’s long stretch of white sand. Red oriental lanterns, lounge beds and bamboo beach couches with soothing ambient and chill music playing on the background make it a choice venue of both locals and tourists in celebrating special and heartfelt occasions, from intimate wedding proposals to splendid wedding receptions. Celebrated for its healthy and fine dining twist of Chinese cuisine, the restaurant serves a fusion of Eastern and Western ingredients and food presentation. Servings are reasonable for sharing, as this was the ideal concept behind dining in Bamboo Lounge, to share the laughter and joy of good food, good company and good moments. Specialty drinks of red and white Sangrias are the best in the island and the original concoction of Bamboojito is a “healthy” and yet lively take on the Mojito. At its core, Bamboo Lounge Resto & Bar is an experience to be had in Boracay

PH:

62 36. 288.3161

Monday - Sunday 8:00am - 2:00pm Beach Beds & Bamboo Couch Lounge Dining Reservations Recommended Neo Asian Beach Dining Beach Lounge Full Bar Winelist Sunset Spot Family and Group Friendly Elegant Bar Scene Vegetarian Friendly

to dine...quench...chill...lounge.

sample menu selections appetizers::

best sellers::

Crispy Beancurd Roll with Shiitake Mushroom in Teriyaki Sauce

Bamboo Lounge Oriental Salad

A healthy appetizer of bean curd skin fried to crisp in soya oil, topped with shiitake mushroom and not too sweet teriyaki sauce. Must try with red sangria.

Oriental Nachos

Light and crispy wanton nachos topped with Oriental Salsa of fresh tomatoes, white onion, coriander and a dash of cumin. Great match with our white sangria.

Pork Envelopes

A modern take on dim sum. Fresh pork and fresh shrimp with shiitake mushrooms stir fry wrapped in wanton envelopes and deep fried for that perfect golden brown square nibbles. Perfect with Bamboojitos, our version of Mojitos.

An east-west blend of healthy perfect bites of salad greens, cucumber, apple, tomato, fried rice noodles and dried seaweed with our home made dressing of citrus fruit juices, sesame seeds and coriander. Served in a huge salad bowl for four people, definitely for sharing

Vegetarian Treat

Deep fried blocks of Silk Tofy, crispy on the outside, moist and soft on the inside, served as platform for the beautiful veggie stir fry of fresh brocolli, fresh carrots, straw mushrooms and button musrooms. A vegetarian’s delight.

Lotus Fried Rice

Jasmine rice steamed, stir-fried with Chinese sausage, roast duck bits, mushrooms, carrots and oyster sauce served on a “bowl” of dried lotus leaf

Steamed Fish on a Bed of Seasonal Veggies

Steamed brown snapper fillet on top of stir fried seasonal veggies topped with crunchy garlic bits, onion leeks, ginger slices and our own imperial sauces

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94 RL - Hama left.pdf

10/24/08

10:25:39 AM

HAMA

Visayas :: Aklan :: Boracay

D’Mall Plaza, D’Mall of Boracay, Boracay Island PH:

036.288.5978

Monday - Sunday Open all Day during Peak Season Lunch and Dinner only during Off Peak Season Japanese Family-friendly Fresh Sushi & Sashimi Sake & Shochu Patio/Outdoor Dining (Seasonal) Takeout Available Vegetarian Friendly

One of the newest restaurants to open up on Boracay Island, Hama is fast gaining popularity and making its mark as the best place to go for a fresh and tasty gastronomic feast of Japanese food. A unique and interesting blend of traditional Japanese fare as well as some modern, more imaginative dishes that give a twist to the classics, characterizes its menu. Its interiors are both tropical and Zen, stylish enough for a romantic dinner for two, and casual enough for a big family gathering. With its outstanding food and service, complemented by its trendy, tropical surroundings, it comes as no surprise that Hama is a favored culinary stop-over and the newest “must try” restaurant in Boracay.

sample menu selections appetizers/zensai:: New Style Hama Sashimi

Fresh slices of snapper sashimi served with ponzu sauce and udo curls

Nasu Age

Hama Tofu Steak

Yakimono::

Plank Roasted Salmon

Broiled Japanese eel with unagi sauce

Pan-seared silken tofu served with special tofu steak sauce Oven-roasted salmon fillet served with cha soba

Sliced eggplant sauteed in a special itame sauce

tobanyaki::

Seared Tuna Tartar

Vegetable & Tofu Tobanyaki

Seared yellow fin tuna chilled and mixed with onion & garlic crowned with black caviar served with soya

Japanese tenderloin steak bites 150g of beef tenderloin chunks pan-seared and served with caramelized onions

hama specials:: Hama Gyuniku

200g of US rib-eye beef steak, misono grilled and served with eggplant chunks in a special chef’s sauce

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Iron pot sizzled and served with wild Japanese mushrooms in a special sauce

salads/sarada:: Kani Salad

A bed of lettuce seaweed and shredded crabstics topped with Kaisho dressing

Unagi Donburi

agemono:: Pork Tonkatsu

A deep fried pork fillet accompanied with Ponju sauce and served with a hama side salad

ramen:: Miso Ramen

Shredded vegetables sauteed with ground beef served with homemade fresh ramen in a hot broth


95 RL - The Courtyard Bistro right.pdf

10/24/08

11:08:02 AM

THE COURTYARD BISTRO

Visayas :: Aklan :: Boracay

The Courtyard Bistro thecourtyardbistro@gmail.com

Lazy Dog Bed & Breakfast, Palomar, Bulabog Beach, Boracay Island Malay, Aklan 5608

PH:

036.288.4347 0915.487.4121

Monday - Sunday Breakfast-Lunch: 8:00am - 2:00pm Dinner: 5:00pm - 10:00pm

A new addition to Boracay’s diverse dining circuit, The Courtyard Bistro is an intimate gathering place offering an exquisite dining experience for the discriminating palate. It is tucked away in a serene and private haven, a tropical garden sanctuary situated at the courtyard of the charming Lazy Dog Bed and Breakfast in Bulabog Beach. Treat yourself and your loved ones to a simple and moderately priced menu of traditional and authentic international cuisine such as certified U.S. Angus steaks grilled to perfection, fresh & Rockefeller oysters and a bounty of select seafood specialties, prepared by our chef home-cooked style in an intimate and unpretentious setting. To complete the experience, chilled beverages, fresh juices, smoothies, cocktails and a good selection of wines are served. Personalized service in a picnic-by-the-sea ambiance allows each one to relax in comfort and understated elegance or enjoy a romantic garden dinner under the soaring expanse of sky. The Courtyard Bistro, the island’s steak authority is Boracay’s secret escape for a romantic, private and intimate gastronomic experience of paradise.

American Chinese Country Continental Cuisine Eclectic/World Cuisine Filipino Italian Pan Asian Thai Spanish Banquets Barbeque/Grill Bar Scene Catering Full Bar Seafood

Steakhouse Wine List Weekend Brunch Delivery Available Takeout Available Al Fresco Dining

sample menu selections starters::

Aglio Olio

Pork Salpicado Rice Bowl

Decadent Oysters Rockefeller

Pasta Gorgonzola

Polpetta Nonna Ellia

Fresh Oysters

Prawns in Pasta

Spicy Shrimp Gambas

asian::

seafood::

Twiced Cooked Chicken & Pork Adobo

Dori in Lemon Butter Sauce

Mamita’s Beef Rendang

Mushrooms Ajillo Buffalo Wild Wings

6 pieces with bleu cheese

SALAD:: Pomelo Salad Caesar’s Salad Seared Tuna Salad

panini:: Tuna Panini

With mashed potatoes

Prawns Ajillo With garlic rice Fish on a Nest

Fish fillet with stuffed ham, shiitake & ear mushrooms, turnips, bell peppers, onions & garlic on a potato string nest

meat:: Certified Angus Beef Rib Eye

Salmon Panini

Cut to your desired size and weight, served with mashed pototes & vegetable sidings

pasta::

Reef & Beef

Spaghetti alla Puttanesca

Giant prawns & 8 oz. Certified Angus Rib Eye Steak

Tuna Sisig Thai Rice

rice bowl surprise:: Mongolian BBQ Pork Teppanyaki Fish & Soy

dessert:: Banana Fritters Mango Crepe For Adults Pistachio Ice Cream With a shot of whiskey

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96 RL - Lantawan left.pdf

10/24/08

10:43:41 AM

LANTAWAN

Visayas :: Bohol :: Panglao

LANTAWAN Lantawan Restaurant Eskaya Beach Resort & Spa Panglao, Bohol

PH: 638.502.9516 FAX: 638.502.9516

Monday - Sunday 5:00am - 11:00pm American Chinese Continental Cuisine Filipino Italian Japanese Mediterranean Banquets Vegetarian Friendly Full Bar Reservations required Private Room Available Barbeque/Grill Seafood Live Music/Entertainment Steakhouse Indoor & Al Fresco Dining Wine List Accepts major credit cards Valet Parking

A Visayan word that literally means “to view”, Lantawan bestows a magnificent panoramic view of an infinity pool blending with the Mindanao sea. Situated at the Eskaya Beach Resort and Spa in Bohol, Lantawan’s dining area reveals a serene and romantic ambiance. Designed like a modern “bahay kubo” ( hut house ), the use of natural materials like cogon, bamboo and wood truly enhances its Philippine charm. Enjoy the cool sea breeze as you dine amidst nature with International and Asian fusion cuisine like crusted Angus beef tenderloin fillet steak and a Filipino all-time-favorite Kare-kare. The best selling dish is Bohol’s very own delicacy Humba. Executive Chef Rexon Pacao meticulously prepares specialties using only the freshes ingredients some of which are grown in the resort’s very own garden like Romaine lettuce. Delectable food, excellent service and a breathtaking view makes dining at Lantawan truly memorable.

sample menu selections specials:: Lapu-Lapu with Tomato Onion Ragout

Grouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables

Sake-Marinated Cod

Pan-seared cod marinated in sake and topped with foie grass and mango salsa served with couscous and caramelized shallots and mushrooms

Wagyu Rib-Eye Steak

Wagyu rib-eye served with garlic mashed potatoes, roasted garlic and shallots in demiglace

U.S. Angus Beef Tenderloin Steak Served with buttered vegetables

Humba

Braised pork belly on a bed of garlic with fermented black beans flavored with Mallorca, a locally-produced gin

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Binagoonngang Lechon Kawali

Crispy pork belly tossed in fragrant shrimp paste served with string beans, pumpkin and okra

Korean Spareribs Barbeque

Grilled beef served with oven-roasted vegetables

Spaghetti Allo Seoglio

Spaghetti with mixed seafood in red sauce

Welfred Pizza

Pizza topped with tuna flakes, anchovy, garlic, salted eggs and mozzarella cheese

dessert:: Raspberry and Chocolate Mousse Cake

A rich chocolate mousse and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge


97 RL - Blue Bar and Grill right .pdf

10/24/08

10:09:49 AM

BLU BAR & GRILL

Visayas :: Cebu :: Cebu City

Perched on the rooftop of Marco Polo Plaza Cebu, BLU Bar and Grill embraces the color of the sky. A scenic elevator takes guests up to BLU where you feel close to the sky. At 1,000 ft above sea level, the breathtaking panoramic views of the mountains, Cebu City lights and the Mactan channel are beyond compare. The simple and neat interiors, highlighted by blue lighting enhance the romantic impression of the place. Chef Juanito Abangan’s eclectic new world menu offers a hearty host of Churrasco Brazilian Barbeque, Black Angus Rib Eye and Seafood Extravaganza. The unique dining experience, personalized service, boldly flavored dishes and the “theatre effect” from the actions of chefs and bartenders, all serve to delight the

Marco Polo Plaza Cebu Veterans Drive, Nivel Hills, Apas, Cebu City

PH:

032. 253.1111

Monday - Sunday Cocktails: 4:30pm - 12:00mn Dinner: 6:30pm - 9:30pm Eclectic/World Cuisine Barbeque/Grill Seafood

senses. In Cebu, there’s no place like BLU Bar and Grill where you can celebrate from twilight to moonlight.

sample menu selections starters::

desserts::

Prawn Scallops Mango Cocktail

Warm Apple Crumble

Jumbo Lump Crab Cake

Bitter Sweet Chocolate Lava

Seared Scallops Seafood Extravaganza

soups:: Seafood Chowder BLU Seafood Sinigang Carrot & Ginger Soup

salad:: Organic Greens

entrees:: Seared Australian Jumbo Scallops Dutch Baby Back Ribs Black Angus Rib Eye Steak Australian New York Sirloin 97 w ww.di neas i ag ui de.c o m


98 RL - La Tegola left.pdf

10/24/08

11:09:35 AM

Surrender to the pleasures of your discriminating palate and savor freshly made authentic Italian dishes with a uniquely intimate dining ambience at premier locations in the city. sample menu selections Spaghetti Pescatora

Assorted seafoods cooked in olive oil

Gnokki Sorentina

Fresh pasta with assorted vegetables, tomato and mozzarella cheese

Penne Campagnola

Short pasta, meat, tomato, mushroom and mozarella

Pizza Alfredo Special pizza

Italian Seafood * Takeout Available Valet Parking Daily & Nightly * Vegetarian Friendly * Winelist


99 RL - La Tegola right.pdf

10/24/08

9:08:03 AM

LA TEGOLA

Visayas :: Cebu :: Cebu City

LA TEGOLA CUCINA ITALIANA Idea Italia

La Tegola - Busay

La Tegola - Cagayan

PH:

PH:

PH:

Upper Busay Cebu City

Level 1, Paseo Marina Ayala Center, Cebu City 632.232.4292

Definitely the place to stop by for a hearty lunch, midday snacks or simply a cup of espresso with its casually elegant setting serving your classic Italian favorites.

632.419.2220 * 632.516.6901

Celebrate intimate occasions at the ideal romantic spot atop the hills of Busay and be awed by a spectacular view of Cebu City.

#89 Juan Sia Bldg., Hayes St. Cagayan de Oro City

688.857.2137 * 688.858.5959

This simple and elegant place with an old world charm is a popular hang out for casual diners with a distinct taste.

La Tegola - Mactan

La Tegola - Lahug

PH:

PH:

Marina Mall Building Ibo, Labu-lapu City

632.340.9070

Satisfy your culinary cravings for Italian cuisine in this homey restaurant and be delighted with its wide variety of tasty dishes to boast.

Salinas Drive Lahug, Cebu City

632.233.4258

For those special moments with your family and loved ones, the garden setting and magnificent waterfall serves as a beautiful backdrop as you enjoy authentic Italian cuisine.

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100 RL Olio left.pdf

10/24/08

8:34:00 AM

OLIO

Visayas :: Cebu :: Cebu City

Unit T Crossroad Mall Banilad, Cebu City PH: 632.232.3589 FAX: 632.232.1991

Monday - Sunday 11:00am - 2:30pm 6:00pm - 12:00mn Continental Cuisine Indoor & Al Fresco Dining Seafood Steakhouse Takeout Available Vegetarian Friendly Wine List Accepts major credit cards Reservations required

Great Steaks, Seafood and Pasta. Olio Restaurant & Lounge is one of the finest restaurants in town because of its unique and stylish ambience which provides an enticing atmosphere while dining. With an attractive dining complex and functional space that is easy on the eye and relaxing, it can be said that Olio contains the essential elements of a modern high-end restaurant. It comes as a pleasant surprise that this two-floor restaurant provides coziness and also privacy to its guests. The menu reflects many culinary influences which include the Chilean Sea bass, Norwegian Salmon, U.S. Scallops and the traditional Steak. Seafood and many local dishes are made from the very best produce. The overall atmosphere at Olio is pleasantly relaxed and convivial, that it is a welcome place to all. Fine dining service without a strict dress code or steep pricing, neighborhood families and friends alike gather here to enjoy a great time and great food. Best Restaurant in 2008 by Philippine Tatler Magazne.

sample menu selections appetizer:: Foie Gras with Mango Goulis and Red Wine Reduction Japanese Scallops (Cooked in Three Ways)

Baked, gratin with caviar

Baked Oysters With foie gras

salad:: Lobster & Scallops Salad

With tropical fruits and mix greens

Warm Fromage de Chevre

Goat cheese salad with mix greens

Spinach and Arugula

Blue Penne

Penne with gorgonzola cheese, porcini mushroom

Seafood Fettucine

Prawns, scallops, clams in cream

fish:: Bacalao Spanish Style

Dried Norwegian Cod fish in olive oil and tomato

Chilean Seabass

In black truffle sauce

Pan Seared Grouper

Wild mushroom, asparagus, broccoli and haricot beans

Caribbean Jerk Prawns

With mascarpone polenta, saffron buerre blanc

beef:: U.S. Prime Rib Eye U.S. Rib Eye (CAB) Certified Angus Beef

lamb:: Rack of Lamb

In port wine sauce and crispy potato

special dessert::

With wild mushroom and truffles

crustacean, etc.::

Ricotta, Fig and Chocolate Cake

Fresh Buffalo Mozarella Cheese and Tomato Salad

Baked Lobster

Chocolate Pecan Pie Ala Mode

Pasta:: Lobster Fettucine

Lobster, tomato sauce, chilli flakes 100 www. d i n ea siag u ide .co m

With garlic and spaghettini pasta

Scallops and Prawns

In buerre blanc sauce and vegetable risotto

Panna Cotta

With baileys mocha sauce


101 RL - the gustavian right.pdf

10/25/08

2:09:09 AM

THE GUSTAVIAN

Visayas :: Cebu :: Cebu City

www.thegustavian.ph

the Gustavian. An old-world European style delicatessen shop and restaurant famed for its own recipes dating as far back as 1803. Fleur-de-liz and artichoke motif chandeliers accents its high ceiling while rustic Tuscany floors and a wooden Swedish cross forms the core of the elegant dining area resonating old-world artistic flair. Celebrating the decadence and glamour brought to Sweden in the 1750s by Crown Prince Gustav III, who studied in France. When crowned King of Sweden, he rapidly changed the country into a Cultural movement that included fine cuisine.

Making Sweden one delightful aspects of the French cuisine family tree.

Scandinavian cuisine is a melting pot of the Haute Cuisine of the Baltic, Russian, Polish, Finish and of course Swedish/French fine dining heritage over the past 300 years. A destination for locals and tourists alike, let Master Chef Robert LIlja and Master Chef Dietmar Dietrich signature specialties like the fillet of beef with pepper, morel and gorgonzola sauce, the crusted potato rissole and the smoked salmon Caesar dressing be a world-class culinary experience in Cebu.

sample menu selections appetizer:: Gustavian Lucullus Platter

Fine selection of our homemade dolmades/stuffed artichoke/salmon roll with wasabi cream cheese/baked mussel/marinated vegatables/hummus/proscioutto ham/salami/mortadella

Mussels & Co

Three ways: white wine & cream or tomato & basil or olive oil/garlic & cheese is best eaten with a lot of french bread to dip into the addictive sauce reduction

main meals seafood:: Amparito’s Steamed Salmon & Sole Roulade

Spinach rice/saffron beurre blanc

Chilean BBQ Broiled Sea Bass

royal danish sandwiches::

sharing meals ::

Little Mermaids in a Rush

Beef/pork/chicken tenderloin/lamb sausage/vegetables/french fries/mustard butter

Beer steamed mini prawns in whole wheat with egg/homemade mayonnaise and caviar

Gustavian Mix Grill Skewer

main meals meats:: Gustavian Fillet Steak

The best US Angus tenderloin sauces: pepper or portobello mushroom or gorgonzola or bearnaise

Chateau Briand

Oven roasted NZ beef tenderloin/ provencale potato/bernaise sauce

Ostrich Madagaskar

Prime ostrich steak/three peppercorn or mushroom sauce

Almond crust/lemon basil sauce/ pepper pot rice

Grilled Maroon Lobster Mango salsa/vegetables

101 www.di neasi agui de.c om


102 - mindanao map.pdf

10/24/08

11:18:39 PM

mindanao map::

106 107 108

MAP SOURCE: CICADA FOUNDATION

102 www. d i n easi ag u ide.co m


103 MINDANAO RESTAURANTS.pdf

10/25/08

12:23:56 AM

mindanao restaurants:: Davao 106 Hanoi 107 Lotus Court 108 Tsuru

PHOTO SOURCE: STOCK XCHANGE


104 RL - Hanoi left.pdf

10/24/08

8:28:07 AM

HANOI

Mindanao :: Davao :: Davao City

J. Camus Street Davao City, Philippines PH:

082. 225.4501

Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 10:00pm Vietnamese

Inspired by the exotic fare in Vietnam, Hanoi is known for its authentic Vietnamese cuisine. Enjoy comfortable dining in Hanoi where the interiors are designed with traditional Vietnam decor. Not just serving the middling spring rolls and pho, Hanoi has a wide selection of Vietnamese dishes to choose from. Try their signature dish of Tamarind Crabs or their best-selling dish of Garlic and Butter Crabs. A place for both travelers and residents alike,

Monthly Buffet Catering Wine List Private Room Available Takeout Available Valet Parking Daily & Nightly Vegetarian Friendly Accepts major credit cards

Hanoi is the first restaurant in Davao City that purely serves authentic Vietnamese cuisine. At Hanoi, one need not travel far to experience “A taste of Vietnam�.

sample menu selections starters:: Goi Cuon

Fresh spring roll with shrimp and pork served with peanut sauce

Chao Gio

Fried spring roll, served with lettuce, basil and mint leaves dipped in Hanoi sauce

Goi Buoi

Pomelo salad with shrimp and pork sprinkled with peanuts

Chao Tom

Ground pork barbeque served with lettuce, basil leaves and rice noodles wrapped in rice paper and dipped in Hanoi sace

Bun Tom Xao

Fresh cold noodles topped with shrimps sauteed in lemon grass topped with basil leaves and vegetables mixed with Hanoi sauce

entrees:: Suon Ram Mam

Pork caramel spareribs in a hot pot

Bo That Vi

Beef strips cooked in seven different spices

Tom Rim Don

Fried crispy shrimps coated with caramelized garlic

Ga Xao Hot Dieu

noodles::

Stir-fried diced chicken with mango and cashew nuts

Hu Tieu Tom Thit

Vit Kho Gung

Vermicelli soup with shrimp, pork, squid, quail egg, vegetables and herbs

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Braised duck with ginger

Ca Chung

Deep fried whole Lapu-lapu in vermicelli with mushroom & vegetables

Ca Tre Mam Gung

Fried catfish served with ginger sauce

Canh Bap Cai Nhoi Thit Stuffed cabbage roll soup

Hanoi Steam Boat

Chicken, seafood, vegetables and vermicelli in clear soup

desserts:: Suong Xa La Dua

Pandan jelly with coco milk & shaved ice

Vietnamese Coffee Jelly

Vietnamese coffee gelatin topped with vanilla ice cream


105 RL - Lotus Court right.pdf

10/24/08

8:30:33 AM

LOTUS COURT

Mindanao :: Davao :: Davao City

Marco Polo Davao Claro M. Recto St., Davao City, Philippines

The Lotus Court is popularly known in the city as the only Chinese restaurant offering authentic Cantonese cuisine. Specializing in seafood dishes, The Lotus Court offers a tantalizing array of Cantonese menu choices and their kitchen staff is also skilled in creating gourmet dishes from the different regions and provinces of China. It also has the freshest and most delectable assortment of dimsum items and a bountiful selection of fresh seafood served in the casually elegant Lotus Court. Feel free to choose from their wide collection of steamed, fried and deep-fried specialties. The Lotus Court also caters to events such as weddings and can prepare a customized set of menus which can be in buffet style or the traditional lauriat service.

PH:

082. 221.0888 loc. 7232 or 7233

Monday - Sunday Lunch: 11:00am - 2:30pm Dinner: 6:00pm - 10:00pm Chinese Seafood Banquets Buffet Private Room Available Takeout Available Vegetarian Friendly Wine List

sample menu selections specials of the house:: Roasted Peking Duck Steamed Garoupa with Special Soy Sauce Stir-fried Crabs with Ginger and Onion

105 w ww.di neas i ag ui de.c o m


106 RL Tsuru left.pdf

10/24/08

9:09:47 AM

TSURU

PH:

Mindanao :: Davao :: Davao City

Casa Leticia Hotel J. Camus Street, Davao City 6382. 221.0901

Damosa Gateway, Lanang, Davao City

PH:

6382. 233.0501

Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 10:00pm Japanese

Named the “Most Outstanding Sushi Bar” (Davao City Awards) by the 2005 Philippine marketing excellence awards, Tsuru is the first and oldest running Japanese restaurant in Davao City. It should come as no surprise once you’ve tasted the restaurants many authentic sushi and sashimi, all of which are artistically presented. The

Bi-monthly buffet Yakiniku Catering Full Bar Wine List Private Room Available Takeout Available Valet Parking Daily & Nightly Vegetarian Friendly Accepts major credit cards

selection is broad with dishes like Bangus belly Teriyaki, Kani no uni yaki (open crab with sea urchin served over hot stones), the best ebi tempura, beef sukiyaki and sea supreme (mixed seafood teppan served with miso soup and rice). The dining room is low keyed and relaxed with a minimalist traditional Japanese design. They also offer teppanyaki or misono tables and yakiniku grills. Tsuru is the only restaurant in Davao serving whole carved tuna bi-monthly in the buffet. Whether you’re a Japanese food veteran or a first-timer, there is something for you at Tsuru.

sample menu selections starters:: Rainbow Roll

An outer layer of salmon, mackerel, tuna, lapu-lapu and avocado rolled over rice and an inner core of shrimp

Caterpillar Roll

Lapu-lapu with ginger, lemon & sesame seeds roll

Dragon Roll

Grilled fresh water eel rolled over avocado, rice & teriyaki sauce

Spicy Tuna

Fresh tuna & tempura bits with wasabi, soy sauce and Japanese salad dressing

main course:: Kani Tsume Fry

Breaded crab claw & pork deep fried and served with tartar sauce

Kaki Butter Yaki

Breaded oysters with lemon butter sauce

106 www. d i n ea siag u ide .co m

Kaki Bacon Maki

Oysters wrapped in bacon

U.S. rib eye black angus sukiyaki

Thin slices of black angus beef with mixed vegetables & vermicelli noodles simmered in Dahi, Sake, Mirin & soy sauce served in an iron pot

dessert:: Banana Bonsai

Banana tempura topped over chocolate ice cream & chocolate syrup


107 INDEX ALPHABETICAL REVISED.pdf

10/25/08

3:58:23 AM

index a-z

66 MICKEY’S DELI

54 ALBA

71 FLORABEL

92 ARIA

81 FOREST HOUSE

76 AUBERGINE

73 FRENCH CORNER

89 PESCADOS

93 BAMBOO LOUNGE

61 GAUDI

78 PORTICO

72 BARBARA’S

94 HAMA

85 ROHINI’S

56 BENJARONG

106 HANOI

67 SENTRO

97 BLU BAR & GRILL

74 IN-YO

68 TERRY’S SELECTION

77 BRAZIL BRAZIL

62 LA MAISON

79 THAI AT SILK

80 CAFÉ BY THE RUINS

87 LA PRECIOSA

95 THE COURTYARD BISTRO

75 CAFÉ YSABEL

98 LA TEGOLA

86 THE GRILL ROOM

57 CHATEAU

96 LANTAWAN

84 CHATEAU HESTIA

82 LE CHEF AT THE MANOR

88 CHILI PEPPERS

64 LE SOUFFLE

58 CONTEMPO

107 LOTUS COURT

59 FELIX

83 MARIO’S

60 FELY J

65 MERK’S BAR BISTRO

100 OLIO

101 THE GUSTAVIAN 69 TOSCA 108 TSURU 70 UMU


108 INDEX BY AREA REVISED.pdf

10/25/08

4:12:23 AM

index by city/by area

AKLAN::

ILOCOS NORTE ::

PALAWAN ::

92 ARIA 93 BAMBOO LOUNGE 94 HAMA 95 THE COURTYARD BISTRO

87 LA PRECIOSA

89 PESCADOS

MAKATI CITY ::

PAMPANGA :: 86 THE GRILL ROOM

CAGAYAN DE ORO ::

54 ALBA 56 BENJARONG 77 BRAZIL BRAZIL 57 CHATEAU 88 CHILI PEPPERS 58 CONTEMPO 59 FELIX 60 FELY J 61 GAUDI 62 LA MAISON 64 LE SOUFFLE 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 67 SENTRO 68 TERRY’S SELECTION 69 TOSCA 70 UMU

98 LA TEGOLA

MANDALUYONG CITY ::

CAVITE ::

71 FLORABEL 62 LA MAISON 68 TERRY’S SELECTION

CAMARINES SUR :: 88 CHILI PEPPERS

BAGUIO :: 80 CAFÉ BY THE RUINS 81 FOREST HOUSE 82 LE CHEF 83 MARIO’S

BOHOL :: 96 LANTAWAN

84 CHATEAU HESTIA 85 ROHINI’S

CEBU :: 97 BLU BAR & GRILL 62 LA MAISON 98 TEGOLA 101THE GUSTAVIAN 100OLIO

DAVAO :: 106 HANOI 107 LOTUS COURT 98 TSURU

108 www. d ineasi a g u i d e. c o m

MANILA CITY :: 72 BARBARA’S

MUNTINLUPA CITY :: 54 ALBA 77 BRAZIL BRAZIL 73 FRENCH CORNER

PASIG :: 77 BRAZIL BRAZIL

QUEZON CITY :: 54 ALBA 74 IN-YO 62 LA MAISON

SAN JUAN CITY :: 75 CAFÉ YSABEL

TAGUIG CITY :: 76 AUBERGINE 77 BRAZIL BRAZIL 61 GAUDI 78 PORTICO 79 THAI AT SILK


109 INDEX BY CUISINE.pdf

10/25/08

4:21:20 AM

index by cuisine

AMERICAN ::

COUNTRY ::

88 CHILI PEPPERS 96 LANTAWAN 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 100 OLIO 89 PESCADOS 95 THE COURTYARD BISTRO

84 CHATEAU HESTIA 95 THE COURTYARD BISTRO

ASIAN::

ECLECTIC/WORLD :: 97 88 66 95

BLU BAR & GRILL CHILI PEPPERS MICKEY’S DELI THE COURTYARD BISTRO

78 PORTICO

FILIPINO :: ASIAN CONTINENTAL:: 59 FELIX

CHINESE :: 58 CONTEMPO 96 LANTAWAN 107 LOTUS COURT 65 MERK’S BAR BISTRO 85 ROHINI’S 95 THE COURTYARD BISTRO

CONTINENTAL :: 71 FLORABEL 73 FRENCH CORNER 82 LE CHEF AT THE MANOR 83 MARIO’S 68 TERRY’S SELECTION 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 101 THE GUSTAVIAN

72 80 88 60 81 73 87 67 95

BARBARA’S CAFÉ BY THE RUINS CHILI PEPPERS FELY J FOREST HOUSE FRENCH CORNER LA PRECIOSA SENTRO THE COURTYARD BISTRO

FRENCH :: 76 AUBERGINE 57 CHATEAU 73 FRENCH CORNER 74 IN-YO 62 LA MAISON 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 66 MICKEY’S DELI 100 OLIO 87 THE GRILL ROOM

109 www.di neasiaguide.c om


110 INDEX BY CUISINE REVISED.pdf

10/25/08

4:28:59 AM

index by cuisine

INDIAN :

MEDITERRANEAN ::

85 ROHINI’S

73 96 82 64 66 89 86

INTERNATIONAL:: 77 62 64 85

BRAZIL BRAZIL LA MAISON LE SOUFFLE ROHINI’S

ITALIAN:: 92 ARIA 75 CAFÉ YSABEL 57 CHATEAU 73 FRENCH CORNER 98 LA TEGOLA 96 LANTAWAN 82 LE CHEF AT THE MANOR 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 100 OLIO 89 PESCADOS 78 PORTICO 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 69 TOSCA

JAPANESE :: 58 CONTEMPO 94 HAMA 74 IN-YO 96 LANTAWAN 86 ROHINI’S 95 THE COURTYARD BISTRO 108 TSURU 70 UMU

FRENCH CORNER LANTAWAN LE CHEF AT THE MANOR LE SOUFFLE MICKEY’S DELI PESCADOS THE GRILL ROOM

NEO-ASIAN :: 93 BAMBOO LOUNGE

PAN-ASIAN :: 95 THE COURTYARD BISTRO

SPANISH :: 54 ALBA 72 BARBARA’S 75 CAFÉ YSABEL 83 MARIO’S 100 OLIO 89 PESCADOS 68 TERRY’S SELECTION 95 THE COURTYARD BISTRO 86 THE GRILL ROOM

THAI :: 56 58 60 61 85 79 95

BENJARONG CONTEMPO FELY J GAUDI ROHINI’S THAI AT SILK THE COURTYARD BISTRO

VIETNAMESE :: 106 HANOI 110 www. d i n easia gu ide .co m


111 INDEX BY CATEGORY.pdf

10/25/08

4:38:34 AM

index by category

BANQUETS :: 72 BARBARA’S 77 BRAZIL BRAZIL 75 CAFÉ YSABEL 84 CHATEAU HESTIA 58 CONTEMPO 59 FELIX 71 FLORABEL 73 FRENCH CORNER 87 LA PRECIOSA 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 107 LOTUS COURT 65 MERK’S BAR BISTRO 68 TERRY’S SELECTION 95 THE COURTYARD BISTRO 86 THE GRILL ROOM

BARBEQUE/GRILL :: 97 77 88 73 87 96 82 66 95 86

BLU BAR & GRILL BRAZIL BRAZIL CHILI PEPPERS FRENCH CORNER LA PRECIOSA LANTAWAN LE CHEF AT THE MANOR MICKEY’S DELI THE COURTYARD BISTRO THE GRILL ROOM

BAR SCENE :: 92 93 88 58 62 96 64 65 95

ARIA BAMBOO LOUNGE CHILI PEPPERS CONTEMPO LA MAISON LANTAWAN LE SOUFFLE MERK’S BAR BISTRO THE COURTYARD BISTRO

BYO :: 86 THE GRILL ROOM

58 CONTEMPO 59 FELIX 71 FLORABEL 73 FRENCH CORNER 61 GAUDI 106 HANOI 62 LA MAISON 67 LA PRECIOSA 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 83 MARIO’S 65 MERK’S BAR BISTRO 89 PESCADOS 67 SENTRO 79 THAI AT SILK 95 THE COURTYARD BISTRO 108 TSURU

DELIVERY AVAILABLE :: 88 59 71 64 89 95

CHILI PEPPERS FELIX FLORABEL LE SOUFFLE PESCADOS THE COURTYARD BISTRO

FULL BAR :: 92 ARIA 76 AUBERGINE 93 BAMBOO LOUNGE 77 BRAZIL BRAZIL 75 CAFÉ YSABEL 84 CHATEAU HESTIA 58 CONTEMPO 81 FOREST HOUSE 73 FRENCH CORNER 96 LANTAWAN 82 LE CHEF AT THE MANOR 83 MARIO’S 65 MERK’S BAR BISTRO 79 THAI AT SILK 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 108 TSURU

111 www.dineasiaguide.com


112 INDEX BY CATEGORY.pdf

10/25/08

4:50:07 AM

index by category

FONDUE :: 64 LE SOUFFLE 66 MICKEY’S DELI

LIVE MUSIC/ENTERTAINMENT :: 54 75 58 81 73 87 96 82 65 69

ALBA CAFÉ YSABEL CONTEMPO FOREST HOUSE FRENCH CORNER LA PRECIOSA LANTAWAN LE CHEF AT THE MANOR MERK’S BAR BISTRO TOSCA

INDOOR/ AL FRESCO DINING :: 54 92 77 57 84 88 59 71 81 73 61 94 87 96 82 83 65 66 78 85 67 69 95 86 69 70

112 www. dineasi a gu i d e. c o m

ALBA ARIA BRAZIL BRAZIL CHATEAU CHATEAU HESTIA CHILI PEPPERS FELIX FLORABEL FOREST HOUSE FRENCH CORNER GAUDI HAMA LA PRECIOSA LANTAWAN LE CHEF AT THE MANOR MARIO’S MERK’S BAR BISTRO MICKEY’S DELI PORTICO ROHINI’S SENTRO THAI AT SILK THE COURTYARD BISTRO THE GRILL ROOM TOSCA UMU

PRIVATE ROOM AVAILABLE :: 54 ALBA 76 AUBERGINE 72 BARBARA’S 56 BENJARONG 77 BRAZIL BRAZIL 61 GAUDI 106 HANOI 74 IN-YO 62 LA MAISON 87 LA PRECIOSA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 83 MARIO’S 86 THE GRILL ROOM 69 TOSCA 108 TSURU 70 UMU

SEAFOOD :: 97 BLU BAR & GRILL 75 CAFÉ YSABEL 58 CONTEMPO 62 LA MAISON 87 LA PRECIOSA 98 LA TEGOLA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 100 OLIO 89 PESCADOS 95 THE COURTYARD BISTRO 86 THE GRILL ROOM

STEAKHOUSE :: 62 87 96 66 95 86

LA MAISON LA PRECIOSA LANTAWAN MICKEY’S DELI THE COURTYARD BISTRO THE GRILL ROOM


113 INDEX BY CATEGORY REVISED.pdf

10/25/08

5:01:28 AM

index by category

TAKEOUT AVAILABLE ::

VEGETARIAN FRIENDLY ::

54 ALBA 92 ARIA 76 AUBERGINE 80 CAFÉ BY THE RUINS 75 CAFÉ YSABEL 87 CHATEAU 84 CHATEAU HESTIA 88 CHILI PEPPERS 59 FELIX 60 FELY J 71 FLORABEL 61 GAUDI 94 HAMA 106 HANOI 74 IN-YO 62 LA MAISON 87 LA PRECIOSA 98 LA TEGOLA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 89 PESCADOS 78 PORTICO 67 SENTRO 79 THAI AT SILK 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 69 TOSCA 108 TSURU

54 ALBA 92 ARIA 76 AUBERGINE 93 BAMBOO LOUNGE 80 CAFÉ BY THE RUINS 75 CAFÉ YSABEL 57 CHATEAU 58 CONTEMPO 59 FELIX 60 FELY J 71 FLORABEL 81 FOREST HOUSE 61 GAUDI 94 HAMA 106 HANOI 74 IN-YO 98 LA TEGOLA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 66 MICKEY’S DELI 85 ROHINI’S 79 THAI AT SILK 86 THE GRILL ROOM 108 TSURU

VALET PARKING DAILY & NIGHTLY ::

WINE LIST ::

54 ALBA 73 FRENCH CORNER 106 HANOI 74 IN-YO 98 LA TEGOLA 96 LANTAWAN 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 89 PESCADOS 108 TSURU 70 UMU

WEEKEND BRUNCH :: 95 THE COURTYARD BISTRO

54 92 76 93 77 75 84 58 59 71 81 73 61

ALBA ARIA AUBERGINE BAMBOO LOUNGE BRAZIL BRAZIL CAFÉ YSABEL CHATEAU HESTIA CONTEMPO FELIX FLORABEL FOREST HOUSE FRENCH CORNER GAUDI

113 www.dineasiaguide.com


114 INDEX BY CATEGORY REVISED.pdf

10/25/08

5:07:51 AM

index by category

83 65 66 89

MARIO’S MERK’S BAR BISTRO MICKEY’S DELI PESCADOS

68 79 95 86 69

TERRY’S SELECTION THAI AT SILK THE COURTYARD BISTRO THE GRILL ROOM TOSCA

ACCEPT MAJOR CREDIT CARDS :: 56 BENJARONG 77 BRAZIL BRAZIL 80 CAFÉ BY THE RUINS 75 CAFÉ YSABEL 84 CHATEAU HESTIA 73 FRENCH CORNER 61 GAUDI 106 HANOI 74 IN-YO 96 LANTAWAN 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 83 MARIO’S 68 TERRY’S SELECTION 79 THAI AT SILK 86 THE GRILL ROOM 69 TOSCA 108 TSURU 70 UMU

RESERVATIONS REQUIRED :: 84 82 79 70

CHATEAU HESTIA LE CHEF AT THE MANOR THAI AT SILK UMU

DRESS CODE :: 56 73 82 69 70

114 www. dineasi a gu i d e. c o m

BENJARONG - SMART CASUAL FRENCH CORNER LE CHEF AT THE MANOR TOSCA - SMART CASUAL UMU – SMART CASUAL


116 - subscription REVISED.pdf

10/25/08

ORDER YOUR COPY NOW, for a chance to win one of several nights at one of the great restaurants of Dine Asia. Please fill out and mail the subscription card to: Dine Asia Guide Publishing Unit 204, La Mirada Town Homes #302 P. Guevarra St. San Juan City, 1500

3:34:21 AM

HAVE DINE ASIA GUIDE DELIVERED TO YOUR DOOR

AND WE COULD BE BUYING YOU DINNER!

Metro Manila, Philippines or email us at:: info@dineasiaguide.com

SUBSCRIBE TO 1 year (3 issues BEGINNING SPRING/SUMMER, 2009) PHP 750.00 Please enclose check or money order for full amount of subscription 2 year (6 issues BEGINNING SPRING/SUMMER, 2009) PHP 1500.00 Please enclose check or money order for full amount of subscription

e-mail ________________

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name __________________________________________________ address ________________________________________________ city ___________________ state ________ zip/postal_________ comments, suggestions or questions _______________________________________________________ _______________________________________________________ _______________________________________________________ DINNER ON name __________________________________________________ address ________________________________________________ city __________________ state ___________ zip/postal _______ phone (to alert winners) ____________________ email (to alert winners) ____________________ favourite type of food ______________________ comments, suggestions or questions _______________________________________________________ _______________________________________________________ _______________________________________________________ _______________________________________________________ _______________________________________________________


116 - dining rendezvousA REVISED.pdf

10/25/08

3:39:07 AM

dining rendezvous::

(From left-right): Microtel Pilipinas Chairman Ramon del Rosario, Microtel Pilipinas President Jose Mari del Rosario, Tourism Secretary Joseph Ace Durano, Cebu Governor Gwendolyn Garcia, Belgian Ambassador Gregoire Vardakis, Enrison Land President Grand Benedicto

(From left-right): Teddy Lim of Microtel Inns & Suites, Undersecretary Joseph Ace Durano, Mary Anne, Deeday, Grand Benedicto of Enrison Land Inc.

(From left-right): Joanna Marie Cuenco & Friend, Mary Anne, Deeday

(From left-right): Teddy Lim, Mary Anne, Deeday, Chairman Jose Mari del Rosario, Rose Gabas, Norsan Barilea

(From left-right): Marissa Fernan, Elvira Luym, Teresing Mendezona

(From left-right): Mary Anne, Deeday, Cebu Governor Gwendolyn Garcia

(From left-right): Wesley Yap, Sigfred Catalan, Mary Anne, Deeday, Manuel Sandogan, Quincy

Inauguration of Microtel Inns & Suites Mactan, Cebu

Directors and Executive (From left-right): Bambi Camus, Marisa Bongulan, Mary Anne, Mother Lily, Christine Urbanozo-Ibarreta, Goody Directo, Cielo Ortega

Mary Anne, Ed Vitug, Bambi

September 2008

Plaza Manila

GM Bernd Schneider, Mary Anne


117 - dining rendezvousB.pdf

10/24/08

11:41:19 PM

dining rendezvous::

Baguio Trip of Jojo, Deeday & Mary Anne: Forest House, Cafe by the Ruins and Le Chef at the Manor, October 2008

Teddy Lim, Mary Anne, Deeday, Rene Jorolan

Deeday, Claude Niendre, Mary Anne

Quincy, Wesley Yap, Mary Anne, Deeday, Marco Angeles

Restaurant Hopping at Cebu & Davao, September 2008

Adobo Festival 2007, Bacolod City

Launching of La Maison, Podium branch with Lucy Torres, Mr. & Mrs. Ray Alcoseba, with Robbie Caguiat (Branch Manager) August 2008

24

Launching of Healthy Gourmet Food of Bistro Saratoga at Tagaytay Highlands September 2008


118 - dining rendezvousC.pdf

10/24/08

11:44:54 PM

dining rendezvous::

(From left-right: Boyet Sison, John Camus, Mike O’ Conor)

(From left-right: Raymond de Leon, Mary Anne, Len Santos)

(Kathy Yao Santos of Happy Living Fine Wine)

(From left to right: Mickey’s Deli’s Chef, Kathy Yao - Santos, Satchi Ang, Mary anne, Chef Booj Supe of Contempo)

(From left to right: Jojo, Deeday, Mr & Mrs Lim of Eskaya, Bamabi Bambi)

(From left to right: Satchi Ang, Raymond Toledo, Jojo) Deeday, Rob, Jojo

(From left to right: Michael Beck, Androz Villaraza, Mr & Mrs Richard Lim)

(Interview with Issa Litton of Livin’ it Up! QTV)

(Issa Litton of QTV’s Livin’ it Up!)

Wine Appreciation with Happy Living Fine Wine & Contempo New Asia Cuisine at Cats Motors Inc. Fort Bonifacio, Taguig City, October 2008

24

(From left to right: Deeday, George & Carol Ramirez, Cyril)


119 - dining rendezvousD inside back cover.pdf

(From left to right: Nelson Santos, Edwin Felizardo, Raymond de Leon, Raul de Jesus)

10/25/08

3:47:35 AM

(From left to right: Deeday, Jojo, Undersecretary Eduardo Jarque Jr.)

(From left to right: Mary Anne & Rachel Anne Wolfe-Spitaletta)

(From left to right: Deeday, Maritess Perez, Susan Dalton, Mary Anne, Vicente Baamonde) (From left to right: Paolo Quinson & Friend)

(From left to right: Susan Dalton, John Fernandez, Raymond Toledo & Friends)

DINE ASIA TEAM

(From left to right: Kenny Limjoco & Friend, Jojo)

(From left to right: Joey Wu & Lorie Balagtas)

(From left to right: Chef Gene Gonzalez, Chef Gino Gonzalez & Chyna Cojuangco)

(From left to right: Mary Jane Meily, Valerie Meily, Sylvia Meily, Suzette Montinola & Friend) (From left to right: Nicky Villaruel & Benisa Shung)

(From left to right: Undersecretary Jarque & Mary Anne)

(From left to right: Jojo, Deeday, Michael & Nadja Beck)

(From left to right: Joan Santos, Mary Anne, Lenny Felizardo & Bubot de Leon)

Launching of Dine Asia Magazine’s Maiden Issue Philamlife Tower, Makati City * July 17, 2008

www.di nea siaguide.com 29


Dine Asia Magazine Back Cover_REVISED.pdf

“Spirit of Music” James Gabito

“Complex Analysis” Wrachelle Calderon

“Rat Lotus” Jef Cablog

10/25/08

3:25:52 AM

“Medicine Moon” Leonard Aguinaldo

“Recollection” Lowell Aromin

“Cordillera Pieces” Roland Bay-an

“Source of Life”

(image was cropped from the artwork)

John Frank Sabago

“Northscapes #7”

(image was cropped from the artwork)

Ged Alangui

“Kalinga Lady”

Jordan Mang-osan

TAM-AWAN’S ARTISTS’ ART PIECES (BAGUIO CITY)

Dine Asia Fall/Winter 2008  

A Guide to the Best Restaurants in Town

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