Dine Asia Guide Fall/Winter09 by Dine Asia Publishing

PHILIPPINES

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

YOUR COLLECTION OF CULINARY EXCELLENCE

Bravo B oheme! :: Excep t i o n a l l y An z a n i :: Made in H e aven :: Wine with Chinese Food : : R o m a n c i n g Lu c i l l e : : Lov i n g M a n ny O. : : A Touch of VINTage :: H ave n fo r We l l - B e i n g : : Th e M u s i c B a r

FALL/WINTER 2009

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publisherâ&#x20AC;&#x2122;s note::

Dear Readers, When I think about how Dine Asia started, I think about the people who got involved and made the impossible possible. I remember how demanding it was for me to lead a team to instill discipline with my character not being questioned. Some leaders would not mind hearing personal innuendos of situations at work, but I am the type of leader who becomes sensitive and bravely confronted the issues. I had to lose some people to protect the rest who abide by the principles which I believe are the core of building a good framework for Dine Asia. These are the same principles I grew up with which most of time were misunderstood, becoming uncertain for some because of the word STATUS. I remember how I would look up to this big client and eventually lost interest for how it treated me and my team when we humbly began our little publication. Ever since, it has been Dine Asiaâ&#x20AC;&#x2122;s goal to represent the good establishments of the country. We never meant to criticize, classify, or give ratings of restaurants. But as a responsible publisher, I feel it is our obligation to give our honest opinion on restaurants as a diner would comment on something. For a little over a year, projects became feasible, improvements on the guide were immediate because my basic ingredient (principle) for success is love. PHOTO SOURCE: HOTEL VIDA

Dine Asia was established out of the love for a lot of people I care love for the work I do and love for the team who made it all possible. With utmost sincerity, Dine Asia will continue to strive for excellence in the presentation of our guide. Welcome to our holiday issue. To our readers, despite the adversities, let us continue to give love this season. Merry Christmas and a Prosperous New Year to everyone!

Mary Anne Meily

FALL/WINTER 2009

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Fall/Winter 2009 CONTENTS

FEATURES::

entice your appetite:: 12

Through the Lens of... Adphoto

let’s talk about it:: 14 16 20

A Banquet of Flavors Made in Heaven The Music Bar

over dinner:: 24

Bravo Boheme!

spice it up:: 28

Exceptionally Anzani

satisfy our bellies:: 32 38 39

A Touch of VINTage Romancing Lucille and her gems “Living is our quest and life is but a passage...”

with wines + spirits:: 42 44 46 48

Wine With Chinese Food Loving Manny O. (Wines that is!) The Best of Barcino He Did It My Wine

to f latter our cravings:: 53 57 58 60 62

Discovering Davao The Legacy Continues The Ultimate Escape A Per fect Hideaway Living La Vida!

pampering wellness:: 64 66 68

A Cut Above the Rest Haven for Well-Being Of Traveling, Storytelling, and Food for the Soul

PHOTO SOURCE: NINYO FUSION CUISINE

FALL/WINTER 2009

PHOTO SOURCE: CELSIUS GASTRO LOUNGE

RESTAURANTS:: LUZON

Makati City

73 74 76 77 78 79 80 81

360° RESTAURANT & BAR BRASSERIE BOHEME BY THE GUSTAVIAN CARPACCIO CARUSO RISTORANTE ITALIANO CHESA BIANCA I’M ANGUS NU·VO ZENSES NEO-SHANGHAI CUISINE

Muntinlupa City

82 83

Pasay City

84 85

Quezon City

86 87 88 89

THE FRENCH CORNER UNION JACK TAVERN

PATIO GUERNICA UNIT 8 CAFÉ

BAGOONG CLUB RESTAURANT BUENISIMO CELSIUS GASTRO LOUNGE NINYO

San Juan City

Taguig City

91 92 94 95 96 98 99

CAFÉ YSABEL

AUBERGINE BALDUCCI CAV WINE SHOP - CAFÉ CUILLERE L’ OPERA RISTORANTE ITALIANO THAI AT SILK TOKI

Angeles City

100 101

THE YATS RESTAURANT SALT COFFEE SHOP

Baguio City

102

LE CHEF AT THE MANOR

Puerto Princesa City

103

PESCADOS

Naga City

104

Tagaytay City

105

CHILI PEPPERS

CHATEAU HESTIA

VISAYAS

Bohol

109

Boracay

110 111

LANTAWAN

TRUE FOOD ZUZUNI

Cebu

112 113 114

ABACA RESTAURANT ANZANI MANNY O’S

MINDANAO

Davao

118 119 120 121 122

ANTONIO’S BAR & GRILL BANGKOK WOK MAMU’S RISTORANTE SPIRALE TADAKUMA

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FALL/WINTER 2009

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MARY ANNE MEILY

Publisher & Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

BAMBI TORRES-CAMUS Associate Editor

KATHLEEN ASUNCION Assistant Associate Editor

JERICO SANTOS

Creative/Art Director

MARCUS MAGUIGAD

Regional Director for Marketing

DEEDAY CONCEPCION WALTER MEILY Marketing Directors

JOJO VILLAFLOR

Circulation & Special Events Manager

MON DIMLA

Sales & Production Manager

DENNY WANG Wine Adviser

WEENA MEILY STEPHANIE ZUBIRI Contributing Writers

BOJO SAWIT MICHAEL JEROME DE VERA RAYMUND TEJADA SAM SALCEDO Contributing Photographers

MONA ROBENIOL Administrative Officer

MARY JANE MEILY

Administrative Assistant

WESTWOOD LAW FIRM Legal Counsel

ON THE COVER PHILIPPINES

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

A GUIDE TO THE BEST RESTAURANTS IN TOWN

Bravo Bohe me!

Dine Asia - A Guide to the Best Restaurants in Town is published three times a year - March, July, and November - by Dine Asia Guide Publishing with off ice address located at G/F MVM Mansion, 1114 Antipolo Street cor. J.P. Rizal, Makati City. Tel. Nos. +63 2 895.6871/+63 2 897.4085/+63 2 986.6829. Telefax +63 2 895.8845. Correspondence, subscription inquiries, and other information in listing your restaurant in our nex t issue may be sent to the above address or emailed at info@dineasiaguide.com. You may also visit our website at ht tp://w w w.dineasiaguide.com.

FALL/WINTER 2009

YOUR COLLECTION OF CULINARY EXCELLENCE

Bravo B oheme! :: Exceptionally Anzani :: M ade in H e ave n :: Wine with Chinese Food :: R omancing Lucille :: Loving M a n ny O. : : A Touch of VINTage :: Haven for Well-B eing :: The M u s i c B a r

FALL/WINTER 2009 DINE ASIA GUIDE_FallWinter 09.indd 1

11/20/09 12:02 PM

BRASSERIE BOHEME by The Gustavian 119 L. P. Leviste Street, Salcedo Village, Makati City +63 2 403.4774 COVER PHOTO: John Chua

ERRATUM In the Spring/Summer 2009 issue, on page 35, the photos of Sabrina Ar tadi should have been credited to photographer Liz Franco. On page 63, the name of Reema Changco should have been spelled Reema Chanco. For the oversights, our apologies. ACKNOWLEDGMENTS Secretary Ace Durano, Undersecretary Eduardo Jarque, Jr., and Regional Director Sonia Garcia of the Depar tment of Tourism, Adphoto, Inc., Jack Kidwiler, Denny Wang, Poch and Cha Naval, Arch. Fred and Ina Sibug, Myrna Zuñiga, Dading Perez, Francis V. Romero, Emir Tubayan, Victor Tan, Lucille Herrera, Mico Aquino, Rolly Jorolan, and the Meilys, thank you for all the suppor t.

FALL/WINTER 2009

THE AMERICAN BEEF CLUB Cattle ranching have long been a tradition in the United States. With the large expanses of land since the beginning of its birth, the U.S. has been producing high quality beef known for its taste and tenderness. Over 100 years have passed since the first American beefeater clubs were formed by discerning diners. The American Beef Club was then consequently founded to identify and guarantee both the origin and the quality of the beef served by the finest hotels and restaurants. The success of high quality U.S. beef lies in the carefully controlled feeding regimen developed by America’s beef farmers. This selected diet that includes high rations of corn and other grains helps to produce America’s marbled beef famous the world over. Indeed, taste and tenderness are considered such important quality attributes in the United States that U.S. beef is subjected to a voluntary and strictly defined grading system. Controlled by the U.S. Department of Agriculture (USDA) and conducted by a USDA certified grader, these grades include “Prime”, “Choice”, and “Select” which indicate levels of marbling and the consistency of the beef. Only U.S. beef graded “Prime” or “Choice” (the highest quality grades) is eligible to be served under the auspices of the American Beef Club. In the Philippines, diners can go for a good American beef dining experience in the following member-restaurants of the American Beef Club: METRO MANILA

Zensho Japanese Restaurant Tel: (+63 2) 929.1069

145° Fahrenheit

Tel: (+63 2) 703.2725

BAGUIO CITY

Cirkulo Restaurant

Le Chef at The Manor

Tel: (+63 2) 810.8735 (+63 2) 810.2763

Tel: (+63 74) 424.0931 (+63 74)424.0906

Elber t’s Steak Room

Tel: (+63 2) 339.3363

CEBU CITY

Holycow Steak Ranch & American Grill

Black Angus Steakhouse

The French Corner

CAGAYAN DE ORO CITY

Tel: (+63 32) 255.5027

Tel: (+63 2) 413.0 070 Tel: (+63 2) 771.0549

Mamou

Countryside Steakhouse

Tel: (+63 2) 856.3569 (+63 2) 909.5741

Tel: (+63 88) 856.5389

Soga Miga Korean Restaurant

BACOLOD CITY

Tender Bob’s

Tel: (+63 34) 433.4096

Tel: (+63 2) 807.30 08

Tel: (+63 2) 726.2328 (+63 2) 638.7161 (+63 2) 442.0129

21 Restaurant

Ripples Restaurant

Tel: (+63 34) 433.3731

Members of the American Beef Club are committed to providing the discerning diner with the highest quality U.S. corn-fed beef as part of their distinctive menu selection.

For more information, please contact: UNITED STATES MEAT EXPORT FEDERATION, INC. Singapore Representative Office Tel: (65) 67334255 * Fax: (65) 67321977 Email: singapore@usmef.org www.usmef.org

THROUGH THE LENS OF …

ADPHOTO INTRODUCTION BY: BAMBI TORRES-CAMUS

ince 1973, Adphoto, Inc. has become one of the country’s finest when it comes to advertising photography. For almost 40 years now, Adphoto has been the preferred studio outfit by the who’s who of the advertising industry. Today, they continue to deliver to their clients high-impact images for a variety of specializations such as, aerial, architectural, corporate, industrial, fashion, talent & product shoots, special effects, underwater, 360° panoramic, and virtual reality. Adphoto was founded by renowned photographer John Chua, who leads a team of photographers that are masters of their crafts and are considered true professionals in their respective fields. Their skills have been sharpened with an endless stream of various photographic situations, shooting anywhere from the sky, on the road, underwater, or inside the studio.

FALL/WINTER 2009

Adphoto is proud to be the only studio outfit in the country with two large-scale studios big enough to fit an apartment model unit. They do everything from conceptualization, location hunting, catering, set design, and production.

Anna Manlapas Every good card player has a wild card under his sleeve and Adphoto, one of the industry’s most seasoned players, is no different. The youngest among Adphoto’s photographers, wild-haired Anna Manlapas will make you think she’s been around the industry for years. She has, after all, done freelance photography for most of her college life and will talk passionately about photography and her ideas to anyone who has two ears. Anna’s passion for photography, art, pop culture and just about anything quirky

is what gets her creative juices flowing. Ever the believer in adding a twist to the ordinary, Anna was practically hired on national TV via GMA-QTV’s reality show, “Hired”. After besting the show’s

other 30 hopefuls (both amateur and professional) for the Adphoto gig, the fresh grad from La Salle has gone on to shoot a number of projects for her home studio while also assisting and training under master photographers John Chua and G-nie Arambulo. Her artistic flair has enabled her to do layouts and production design for a good number of projects. Aside from her usual share of advertising photo shoots, Anna’s penchant for fashion has driven her to work on the skills needed to land more fashion-related shoots in the near future. Apart from being on the creative side of things, Anna also works as an account executive for Adphoto, where she puts her background in marketing and advertising management to good use. In barely a year alone, she has brought in a number of accounts for both her and other photographers and continues to do so, easily shifting from photographer to account executive in a jiffy. Though still short on experience, Anna is long on talent and is always eager to learn new things. With an appetite for evolution, a passion for pictures and an eye set on the bigger picture, Anna Manlapas aims to continue Adphoto’s tradition of great work.

Robert Bosito Robert started working for Adphoto at the tender age of 16 as a laboratory technician processing films for master photographer John Chua. Seeing the potential in what he could do, he then became skilled in the trade of photography by learning under the tutelage of another master photographer, G-nie Arambulo, as a photographer’s assistant. Robert is now on top of his game, further exploring his passion as a professional photographer. His expertise lies in food photography and in delivering exceptional and striking product and talent images.

ADPHOTO INC.

3688 Bautista Street, Palanan, Makati City T: +63 2 831.6117 * F: +63 2 831.9108

www.adphoto.com.ph JOHN CHUA

john.magiceye@gmail.com

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A Banquet of Flavors

BY: KATHLEEN ASUNCION

Celebrate the good times in your life by taking a feast on these catering services which are destined to delight your culinary senses.

ad and Mom’s wedding anniversary, a sister’s graduation, a brother’s birthday, a baby’s christening, a best friend’s debut, a high school reunion, a boss’s retirement; these are just some of the occasions that make life more memorable. More than just social events, these occasions are also ways for families, friends, and colleagues to bond, reconnect, and celebrate. Of course, these momentous occasions will not be complete without food. Aside from decorating the venue, preparing the program, and organizing the guest list, another thing that people think about during parties like these is what food to prepare and how to prepare it. Thanks to catering services, we now have one less thing to think about.

Peppermill Caterers

Cuillere Elegantes Soirees

Peppermill Caterers hails from Corinthian Gardens in Quezon City and is headed by Chef Vincent Rodriguez. Unlike most chefs, Chef Vincent Rodriguez did not receive formal training in a culinary arts school. He was a marketing major at The California State University in Bakersfield where he would have catering businesses during the summer. Also, coming from a family that loves to eat is what made Chef Vincent an experienced individual in the kitchen. After studying in the United States, Chef Vincent came back home to help his brother run Salad Days Restaurant. With the vision of making quality food with the freshest ingredients, Peppermill Caterers started in 2007. The company does not just cater weddings and debuts but also company parties as well. Despite being in the business for only less than two years, they have provided their services to some pretty distinguished people and companies. Celebrities such as Kris Aquino, Dr. Vicky Belo, retail company Plains and Prints, and television station ABS-CBN have all been able to experience the unique catering experience the catering company provides. Peppermill’s menu is an international selection. Guests can go around the world by sampling Filipino, Spanish, Italian, and Japanese food. Fine dining menu is also available if guests want to opt for an upscale dining experience. Companies availing of Peppermill’s services can choose to have the corporate menu. All of the menu selections include sushi for appetizer, a dish Peppermill is known for because they only use imported ‘nori’ or seaweed. Their package covers everything from flower arrangements to tables, chairs, and linens. Another thing that makes Peppermill different is that their menu can be customized according to the request of customers. Peppermill Caterers aims to be innovators in the catering service and by the look of things, they seem to have achieved this already. Partners Arlene Arce and Katrina Kuhn-Alcantara expanded their French restaurant Cuillere and established Cuillere Elegantes Soirees in 2004. Chef Katrina KuhnAlcantara, a graduate of Le Cordon Bleu in Paris, brings her culinary expertise to their catering services by customizing menus for clients and focusing on the quality of the food. The company offers various packages that include weddings, corporate cocktails, birthdays, debuts, and even kiddie parties.

Josiah’s Catering 14

FALL/WINTER 2009

Their regular clients consist of couples, corporate accounts, embassies, and upper-income individuals for their personal functions. Aside from the regular catering services, Cuillere Elegantes Soirees also offers a dessert buffet, cocktail bar, carving stations, and raclette stations. Husband and wife Boyet and Jet Versoza are the forces that made Josiah’s Catering possible. The catering company that started in the 90’s also includes the Versoza couple’s children, namely: Jasper, the director for operations and food and beverage and Fresh who is the general manager. Josiah’s Catering has been making waves in the catering industry for many years now. Their longevity in the business can be attributed to the core values that their company is founded on, which are interestingly made into an acronym of JOSIAHS - Jesus, Outstanding people, Service competence, Integrity, Advancement, Humility, and Social Responsibility. They believe that everything they do should be committed to and in partnership with God. Outstanding people who are motivated to excel in everything they do will provide quality service. Being dedicated to exceed their clients’ expectations as well as being ethical, fair, and honest are other qualities that Josiah’s Catering has. Advancement for the company is achieved by setting their standard for innovations. Another good characteristic of Josiah’s Catering is being humble enough to accept that they need to constantly learn and improve as a part of their growth. Lastly, they are also committed to giving back whatever blessing they have received. Josiah’s Catering is also known for spearheading a lot of innovations in the catering business. Their events have been highlighted by innovations such as the chocolate fountain, lighted glass buffet tables, hanging cocktail bars, dessert cabinet, upgraded dessert stations, worryfree packages, Sorrento chairs, color motifs, and special linen. Buffet de Chocolat is the latest additional treat to their events. Josiah’s sister company, Amandes Patisserie, introduced Buffet de Chocolat early this year. It includes an assortment of truffles, pastries, glass desserts, petite fours, as well as dark, milk, and white Belgian chocolate fondue, all elegantly presented on a dessert station. Josiah’s catering includes events such as weddings, debuts, corporate events, anniversaries, cocktails, kids’ parties, baptisms, dedication, housewarming, product launches, gallery exhibits, movie premieres, wakes, bridal showers, private parties, and

different types of occasions. Aiming to be a world-class caterer and the country’s most trusted and influential banquet provider, Josiah’s Catering continues to provide quality service that makes gatherings unforgettable. All over the Philippines, people are always looking forward to parties to have a good time. The perfect ambiance, mixed with lively music and a scrumptious feast always make parties a memorable one. Even people all the way down south know how to party. Located at the Damosa Business Center in Lanang, Davao City, Ristorante Spirale has been filling the bellies of locals who are Italian food lovers. Owners of the restaurant didn’t really plan in offering catering services to the public. However, a great number of their customers kept on asking if they provide catering services. Seeing the high demand for having a continental menu, Ristorante Spirale then expanded to having a catering service. Through word of mouth and distributing flyers, their catering service became well-known in the area. Clients of Ristorante Spirale won’t have to worry about a thing because they do complete caterings, from the set-up to the floral arrangements to the tables and chairs. They can also be flexible enough to cater to their client’s requests to choose their own menu for a more personalized catering experience. Being an Italian restaurant, customers should expect Ristorante Spirale to have Italian food. However, their menu also includes Spanish, French, Greek, Turkish, and a little bit of North African cuisine so guests can enjoy various dishes from all over the world. Ristorante Spirale believes that catering is more than just food. It is creating the whole experience for a client. With exceptional food quality and a wide menu selection, Ristorante Spirale guarantees an excellent catering experience that a lot of people are sure to enjoy.

Ristorante Spirale

Nowadays, throwing a party can be a breeze. Various catering companies are now offering more and more services aside from providing food. Our lives are made easier thanks to the new trends in the catering industry. So if you want a hassle-free party, catering is the way to go.

19 Castrillo St., Corinthian Gardens, Quezon City PH: +63 2 633.0329 www.peppermillcaterers.com

Units 1C - 06 & 1C - 07 Serendra, Bonifacio High St., Bonifacio Global City, Taguig City PH: +63 2 856.3325 www.cuillere.com.ph

#34 East Drive, Marikina Heights, Marikina City PH: +63 2 934.2163 www.josiahcatering.com

Unit 10 Damosa Business Center, Lanang, Davao City 8000 PH: +63 2 082.234.6299 spiraleristorante@yahoo.com

Passion for

Excellence

in Food and Wine! Unit 10 Damosa Business Center, Lanang, Davao City 8000 PH: +63 2 082.234.6299 www.dineasiaguide.com

Made In Heaven BY: BAMBI TORRES-CAMUS

Say “I do” with these wedding venues where eternal promises are not meant to be broken and sweet dreams are made of bliss.

After getting through the nerveracking ‘Proposal’ and being engaged, then comes the enormous task of planning ‘The Wedding’. Ask a bride what is the most important detail for her nuptial and without batting an eyelash, she will immediately tell you, “My wedding gown, of course.” But try to ask a wedding planner what are the most essential elements in a sacred matrimony, and she will undoubtedly tell you, “Why certainly, the ceremony and the reception venue, of course.” Planning a wedding is no easy task, especially if you are put in-charge of the event or assigned as the quintessential wedding planner. Putting first things first, the initial task one

ought to do is to select and book the venue of the wedding ceremony and reception. Now that becomes the tricky part. In some locations, you even have to book a year earlier to guarantee a reservation. It was not too long ago when wedding venues were limited to just a few options such as hotel gardens and ballrooms, clubhouses, and the ever reliable restaurants. Nowadays, it’s all about selecting the best venue that suits your personal needs as there are quite a number to choose from. Here are some of the lovely wedding reception venues spanning from the northern to the southern part of the metropolis.

Gazebo Royale is a special events venue that complements the significance of a wedding occasion, making it more memorable and meaningful. The garden paradise is a sprawling onehectare property which has a perfect blend of well-maintained landscapes and various water features. Strategically located along Visayas Avenue, Gazebo Royale offers an alternative venue to couples who prefer a more romantic ambiance of a garden reception punctuated with greenery and the soothing sounds of cascading waters in the heart of bustling Quezon City. Gazebo Royale has three function areas: the Champagne Hall, the Phoenix Avenue , and the Bamboo Grove, each offering their own unique charm. Upon entering the wooden gates, one would momentarily be transported to a paradise garden of rare and exotic plants within the metropolis. Guests are greeted by what appears to be ‘fireflies’, but are actually hundreds of tiny

lightbulbs suspended from trees. For almost six years now, Gazebo Royale has been the choice venue of couples who want to celebrate the romantic milestones in their lives.

GAZEBO ROYALE

29 Visayas Avenue Extension, Quezon City PH: +63 2 920.6503 to 05 FAX: +63 2 455.2039

www.gazeboroyale.com

FALL/WINTER 2009

Established in 2007, The Glass Garden is a breathtaking display of contemporary design complemented by a lush garden setting. Inspired by English architecture, the beautiful garden escape covered in green and frosted glass is conveniently located in Pasig City, near the boundaries of Quezon City and Marikina City. The Glass Garden offers two identical settings: the Emerald Gardens and the Diamond Gardens. The all-weather venues are fully air-conditioned and boast of imposing high ceilings, each having a capacity of 100 to 700 persons and over 160 complimentary parking slots. A unique attraction is the elevated bridge and divine spiral staircase connected to the bridal suite,

ensuring a dramatic grand entrance. The venue has comprehensive packages for clients who prioritize ease and convenience in their planning. The Glass Garden is simply perfect for couples’ commemorative occasion that will surely leave them and their guests smiling brighter.

THE GLASS GARDEN

257 Evangelista St., Santolan, Pasig City PH: +63 2 703.2783 / +63 2 646.5323

www.theglassgarden.com.ph

Opening in November 2006, The Grand Terrace is Manila’s latest backdrop to life’s grand celebrations. The Grand Terrace is an expansion project of VS&F Classic Food International, the venue’s sole accredited caterer that is known for its delectable cuisine. The Grand Terrace incorporates revolutionary concepts not found in any other weddings and events venue in the country. Conveniently situated in the heart of Quezon City, the modern Balinese design beckons seekers of the best contemporary wedding venues of today. The Grand Terrace is separated into four venues: the Lotus Garden that can accommodate 90 guests, the Lotus Hall that can accommodate up to 200 guests, the Palm Hall that can accommodate up to 190 guests, and the Venus Garden which can accommodate up to 300 guests. The Lotus and Palm Halls are function halls that can be combined and turned into a main pavilion to accommodate up to 400 guests. The Grand Terrace takes pride from its cascading waters on ceiling-to-floor glass walls, picturesque backdrops for photo and video shoots, centralized air-conditioning system, ceiling-to-floor soundproof wall, buffet area with sliding door panels, air-conditioned restrooms, valet parking services, and well-planned security. The Grand Terrace always believes in their rule to live by: “You deserve to be here!”

THE GRAND TERRACE

#5 Villanueva Drive, Commonwealth Avenue, Quezon City PH: +63 2 932.7407 to 08

www.grandterracevenue.com

www.dineasiaguide.com

Ibarra’s Party Venues & Catering has three locations all over Metro Manila: Plaza Ibarra along Timog Avenue in Quezon City, Patio Ibarra situated along Quezon Avenue, and Ibarra’s Garden located at Padre Faura in Manila. Ibarra’s has been in the banquet industry since 2001, known foremost for the quality of food, flavorful dishes, and beautifully designed buffets and plate presentations, making the dining experience truly special. Plaza Ibarra is elegantly designed with the combination of rustic, old provincial yet refreshing Mediterranean-themed garden set up. It is the only reception venue in the Metropolis that has a lighted winding stairs that highlight the grand entrance of the bride. It offers a combination of a garden venue and an air-conditioned ballroom. Patio Ibarra has the ideal character of elegance and charm suited as a venue to observe any social gathering. Ibarra’s Garden is a classic antique house built in the 1920s. Inspired by American art deco with a quaint BISTRO IBARRA garden, the place has been converted into an ideal venue for social events. The historic ambiance reflects the grandeur of wealth and beauty during the olden times. Today, Ibarra’s Garden is the most sought after venue in the metropolis, having been famous for its mouthwatering approach to international Carte du jour. IBARRA’S GARDEN

525 Padre Faura, Ermita, Manila PH: +63 2 522.9999 / +63 2 523.3788 Telefax: +63 2 524.7655

www.ibarraspartyvenues.com.ph

Just minutes away from Ortigas is a beautiful green haven called Jardin de Miramar. The scenery here is enhanced by the lush multilevel gardens landscaped by Tony Leano with stately royal palms and serenity waterfalls. The location in Antipolo City where mountain ranges and springs abound makes Jardin the perfect setting for elegant weddings. Jardin de Miramar has eight venues, each with its unique look and character. The first three venues, Paradiso, Pergola, and Terraza, are garden areas that when combined can accommodate a total of 1,660 guests. Paradiso features a romantic multilevel garden, Pergola features a dreamy gazebo while Terraza features a three-tiered terrace nestled under a canopy of a huge mango tree. Plaza offers a covered area while it maintains the rusticity of the outdoors. Intramuros is a Spanish-inspired replica with old adobe brick walls and a pond with a fountain at the center. Ylang Ylang has a “barrio fiesta” ambiance for Filipino-inspired weddings that can accommodate 200 guests. Sevilla, a fully air-conditioned venue, with its muralled walls by Alfred Galvez, gives one an indooroutdoor feel. For themed weddings, Jardin offers Galera, a unique party venue with a maritime design. “Pick the ambiance, and Jardin de Miramar will make it come true for you! JARDIN DE MIRAMAR

276-279 San Jose St., Brgy. San Isidro, Antipolo City PH: +63 2 401.9404 FAX: +63 2 697.4077

www.miramar.com.ph

The Mango Farm started as a weekend restaurant in Antipolo City until its owners turned it into an events venue in 2004 due to countless inquiries from guests. True to its name, the Mango Farm is an operational mango farm that doubles into an events place. It is adorned with giant mango trees that provide an authentic verdant ambiance. The venues within The Mango Farm are distinct for different occasions. Azotea Rojo, a patio paved in Vigan tiles with an adjoining open grass garden, can accommodate up to 150 guests. La Carmen, also a Vigan-tiled patio with two adjoining gazebos, can accommodate 200 people. Plaza Gat Tayaw, a brick-paved plaza shaded by four giant mango trees, can accommodate 300 guests. Avenida, an avenue of Mango trees used for large garden weddings, can accommodate 300 guests. Also used for garden weddings, the Sunken Garden has a capacity of 500 guests. The air-conditioned Glass Pavilion can hold up to 250 guests. From the pavilion, guests can cross a stone bridge which affords them a picturesque view of the width and breadth of the farm. At The Mango Farm, let the trees be witness to your fondest memories.

THE MANGO FARM

22 Shield St., Kingsville Court, Mambugan, Antipolo City PH: +63 2 645.6993 Mobile: +63 908.882.3929

FALL/WINTER 2009

www.themangofarm.com

Oasis is located right in the heart of the metropolis along Aurora Boulevard in Quezon City, yet it is a world away and is a welcome retreat from the busy city life. Since opening in 2005, Oasis has been a sanctuary of refined taste and charming service where every detail has been thoughtfully arranged to ensure a memorable celebration. Oasis offers three main settings, each with its own unique experience: The Gallery, The Lounge, and The Pavilion. The Gallery provides a sophisticated setting with art-covered walls, dramatic spiral staircase, and garden and city vistas, while The

Lounge offers a charming space with a garden view. Both venues are air-conditioned and can accommodate up to 150 guests. The main setting is The Pavilion that can accommodate up to 450 guests. The grand gazebo, surrounded by lush gardens and a peaceful koi pond, transforms into an extraordinary venue for those grand wedding celebrations. OASIS

169 Aurora Boulevard, San Juan City PH: +63 2 721.4585 / +63 2 724.5016 Telefax: +63 2 726.6832

www.oasismanila.com

Equipped with world-class facilities, Velada Estate was created with your every need in mind. Situated along Sumulong Highway in Antipolo City, Velada Estate understands your desire to celebrate amidst beautiful surroundings, away from the hustle and bustle of the urban jungle. The pristine setting provides a backdrop fit for that momentous wedding where you will simply experience “sharing the special moments!” Velada offers three special venues: La Casa is a fully air-conditioned area with two separate entrances enhanced by a high ceiling with cove lightings and center lights. It can accommodate up to 150 guests. El Fuente is an elegant greenery with modern landscaping furnished with a contemporary trellis, a misted paved area, and a

small pond. A water fountain with a sculpture of lovers standing on top of the world symbolizes the romantic vows exchanged during a wedding ceremony. It can accommodate up to 250 guests. El Patio is a huge white tent sheltered by mango trees, blackberry trees, and bamboo. Pine trees and eucalyptus provide a fragrant background for the balmy evenings ahead. It can readily seat up to 300 guests, making it ideal for those who want to celebrate an intimate or grand wedding celebration.

VELADA ESTATE

21 Don Juan St., Villa Cecilia Subd., Sumulong Highway, Antipolo City PH: +63 2 681.3708 / +63 2 682.3024

www.veladaestate.com

Finding the perfect wedding reception venue may seem to be a challenge. With all these always offering something new and exciting, it may make it more difficult to decide what suits your needs. It may be an intimate gathering for your closest family and friends to witness or that majestic wedding you’ve always dreamed of that you want all the world to see. Although these venues have different features in many ways, one thing they have in common is they all strive to provide the bride and groom with a memorable wedding that can be treasured for a lifetime. www.dineasiaguide.com

The Music Bar B BY: KATHLEEN ASUNCION

ringing KTV to a whole new level, The Music Bar offers a different kind of KTV experience. Located at the fivestar Hyatt Hotel and Casino Manila, The Music Bar is not just a KTV. It is also a mini theater for private viewing functions, a party venue for various social and corporate events, and a bar that has an extensive list of alcoholic and nonalcoholic beverages. A DJ’s booth can be set-up as well complete with lights and sound systems. Guests will enjoy great parties with a sophisticated feel at The Music Bar’s posh but edgy interiors and furnishings. The interior also combines textures such as leather alongside wool, and metal with glass. The Music Bar features seven Music Pods which can accommodate 8 to 50 people and caters to different tastes. Each uniquely designed room has its own identity and features a range of themes consisting of retro to futurist. Statement pieces fill the rooms with glamorous tufted leather couches, bold over-sized chairs, and art pieces. The innovative space features the latest audiovisual technology which includes infrared wireless microphones, intelligent lights, and large screen LCD monitors to provide the mini theatre feel. For the upcoming holidays, The Music Bar is coming up with three Christmas packages suited for different lifestyles. 20

FALL/WINTER 2009

The Victorian Glamour Package will send guests back to the 19th Century to have a taste of Victorian architecture mixed with the comfort of modern times. Ladies who are into ‘Sex and the City’ will surely enjoy the Urban Chic Package with oversized couches, gold metal beads, curtains, sculptured glasses, and textured walls. If you want a more intimate party within a contemporary setting, then the Classic Elegance Party Package is for you. Interiors will feature tufted leather couches with wool, metal, and glass accents.

Party goers will undoubtedly have a one-of-a-kind party experience that will surely be the talk of the town long after the music has stopped playing at The Music Bar.

THE MUSIC BAR 6th Level, Hyatt Hotel and Casino Manila, 1588 Pedro Gil cor. M.H. Del Pilar Streets, Manila Tel. No.: +63 2 245.1234

KEEPING THE

Tradition Alive

Savor the taste of authentic Spanish dishes in this newly relocated restaurant which has been reliving a classic cuisine BY: KATHLEEN ASUNCION for more than half a century.

n 1955, a Spanish national and a wellknown jai alai player named Señor Jose Ma. Hormacchea established Patio Guernica in Malate. Señor Hormacchea acquired the alias ‘Guernica’ for he was born in the historic town of Guernica in Spain. Along with wife Vera Kogan, he managed the restaurant until 1973. Thereafter, the restaurant was under new management since it was sold to its new owners, spouses Romeo Bauzon, a Filipino and German national Inge Horn. 2008 marked the retirement of Inge Horn-Bauzon and once again, Patio Guernica was under new management. To continue the old tradition, former officers, chefs, and employees took over the management of the restaurant. After operating in Manila for decades, Patio Guernica opened its doors to a new and wider market segment when it transferred at the Entertainment Mall of the Mall of Asia in Pasay City. Being under new management, a lot of changes were apparent. One is the specialty menu, which has an average price, now offered at the restaurant. An example is the paella serving good for 4-5 persons that goes for 685 pesos inclusive of VAT. However, most of the restaurant’s qualities remain the same. For instance, the original recipe they follow and the menu they serve is still the same as it was when it first opened. Restaurant patrons can bask in the Spanish ambiance that Patio Guernica provides. Spanish- style furniture and interiors can be clearly seen inside the restaurant. Walls are adorned with contemporary paintings. One painting that catches the attention of many is the restaurant’s namesake and a masterpiece of the late great painter Pablo Picasso. The painting entitled ‘Guernica’ was inspired by the German bombing of the ancient Basque Village. A chandelier that was made the same time the restaurant opened hangs from the ceiling to give the place a more vintage feel. Mall-goers visiting Patio Guernica can choose to dine al fresco with a breathtaking view of Manila Bay. Diners can enjoy listening to live music from Thursday to Sunday. Fans of Spanish cuisine will surely enjoy dining at Patio Guernica. The usual tapas, lenguas, and paellas can be found in the menu, along with bestselling tapas and

favorite salads. All of the salad dressings are prepared in front of guests to make sure they are fresh. Soups are all cream-based and freshly-made as well. Cream of asparagus, cream of mushroom, pumpkin cream soup, and seafood medley are the best liked. The menu is not just limited to Spanish cuisine. Pasta is also available to satisfy the cravings of foreign customers. The restaurant also serves certified US Angus steaks. The Spanish menu wouldn’t be complete without the famous paella, whose variations are always smash hits. People also love the chicken and fish dishes. A variety of flavors can be enjoyed while eating deep-fried chicken with a mixture of pommery mustard, marjoram, rosemary, tarragon, thyme, and coriander herbs. Sautéed codfish fillet with tomato, onions, and bell pepper prepared in olive oil with garlic and herbs served with potatoes is a crowd favorite. An executive lunch menu, where additional soup can be included, is available which is served with rice or vegetables and ice cream. There are desserts to satisfy the sweet tooth, such as delicious tropical fruit flamed at your tableside and heaped over vanilla ice cream, deep-fried ice cream, and Italian three-layered ice cream which are all bestsellers. Sugarfree and fat-free ice creams are available for weight watchers. A variety of wines are also available for a finer dining feel. Patio Guernica likewise creates menu recommendations to fit the needs and budget of customers based on special occasions such as birthday parties, baptismal receptions, wedding anniversaries, and even business meetings, or just having great fun with friends at lunch or dinner. If you are craving for authentic Spanish cuisine and a feel of the old Manila, then head on over to Patio Guernica for a genuine Spanish dining experience.

PATIO GUERNICA RESTAURANT 2nd Floor, Entertainment Mall, SM Mall of Asia, Pasay City Head Office: 21-D, 21st Floor Strata 100, Ortigas Center, Pasig City Tel. No.: +63 2 804.0837 www.patio-guernica.com

www.dineasiaguide.com

Bagoong • Tinapa Flakes in oil • Aligue ng Alimango • Galunggong-Sardines

JOJO VILLAFLOR

+ 63 919 344.8392 thefoodkitchen@gmail.com thefoodkitchen.multiply.com

www.dineasiaguide.com

BY: PATRICK ANTHONY MEILY

FALL/WINTER 2009

This contemporary brasserie by Cebuâ&#x20AC;&#x2122;s famous restaurant group emerges as the pioneer in its class, entering the metropolitan scene with the perfect location and the right timing.

www.dineasiaguide.com

O “We are now focusing on Metro Manila... coming up with new concepts to bring in customers.”

ld World cuisine is basically described as food coming from the old world countries of Italy, France, Spain, and Germany, among many others. Recipes which originated from these countries have withstood the test of time and have been preserved throughout the centuries. Dishes were created by master chefs who have brought together a rich culinary heritage from the past 300 years. In Manila, the flavors of Old World cuisine are presented in a modern setting at Brasserie Boheme by The Gustavian, the newly opened establishment by the locally renowned chain of restaurants based in Cebu City. Located in the heart of Makati, Brasserie Boheme offers traditional and classic cuisine consisting of authentic dishes from the continental old world. Simple, hearty, and real comfort food come together and converges into a melting pot of delectable dishes elegantly served and reasonably priced. A brasserie, which means ‘to brew’ in French, used to be a restaurant that serves alcoholic beverages, especially beer. In the past, it was sometimes called a beerhouse or winehouse. Boheme, on the other hand, is derived from Bohemian, a

FALL/WINTER 2009

native inhabitant of Bohemia, a historical region and former kingdom in the 15th century now known as present-day Czech Republic. Nowadays, the term ‘bohemian’ has been commonly accepted to denote the stereotypical way of life of artists and intellectuals who do not conform with conventional rules and practices. Bohemian cuisine, now referred to as Czech cuisine, has developed over hundreds of years and has been influenced by the cuisines of neighboring countries. Ordinary ingredients are used to create excellent and original dishes which are usually served with pork, beef, or poultry. Meat is prepared in various ways, either fried, stewed, or roasted, and always served with a side dish such as rice, bread, potatoes, or dumplings. At Brasserie Boheme, these dishes are recreated from scratch and offered in a modern presentation, from the main courses to the extraordinary sidings. “We gauged the timing is right,” says Chef Robert Lilja, a Swedish national married to a Filipina who is at the helm of the latest offering of The Gustavian. Lilja, formerly the executive chef of La Tasca, has been practicing his culinary skills for the past three decades. He has risen through the ranks at some of the finest

restaurants in Europe. As a management consultant, he has advised multinational corporations on their food and beverage set-ups and kitchen designs. His broad expertise and vast international experience in the industry have earned the trust and confidence of Michel Lhuillier, who chairs The Gustavian. Michel’s son, Charles, is the general manager. Charles is very much involved in the operation of their restaurants, working closely with Chef Robert to effectively implement what they want and how they want it. “We are now focusing on entering the Metro Manila scene by coming up with new concepts to bring in customers,” Charles discloses. One of these concepts is Brasserie Boheme, which brings to Manila the menus that feature the highest quality and widest range and variety of meat and seafood The Gustavian has been famous for. Striving for the best in everything, the restaurant is also committed to providing value to customers. Strategically located on the ground floor of the Picasso Hotel in Salcedo Village, Makati, Brasserie Boheme is easily

accessible to the more corporate lunch crowd because of nearby office buildings. “We have very good daily specials for the purpose,” Lilja relates. Inside the restaurant, a bar welcomes guests at the entrance. The bar is transformed into a buffet table during the day. On the left, there is a delicatessen where breads, hams, sausages, cheeses, spreads, spices, fresh fruits, and organic vegetables are on display for dine-in or takeout. Adjacent to the deli is an open kitchen where one can view how they bake their own breads and prepare their sumptuous array of deli items. On the other side is the main dining area. With an 88-seating capacity, the area features loose tables on the sides and private back-to-back booths for customers to feel a casual dining experience but with five-star service. Against the backdrop of a huge wine cabinet of imported new world wines from all over the world, the interiors produce a festive country mood. Tablecloths use muted colors of dark shades that complement well with the dark woodrose upholstery of the chairs. Pinlights hang on the ceiling as nice soft music from European artists plays in the background.

“To maintain the high level of quality, we operate our own commissary located at the La Fuerza complex in Pasong Tamo,” says Lilja. “We will be holding exclusive cooking classes in the afternoon. We are also offering franchise opportunities,” he adds. Franchising is part of the growth and expansion strategy of the restaurant group, positioning its franchised outlets in high profile locations to target specifically designated market areas. In February 2010, the restaurant will open another branch in a two-level 190-square meter property at The Fort. Discover the hidden culinary treasures of the great chefs in the past by enjoying “simply classic cuisine” at very reasonable prices at Brasserie Boheme by The Gustavian.

B Y

T H E

G U S T A V I A N

BRASSERIE BOHEME by The Gustavian

119 L. P. Leviste Street, Salcedo Village, Makati City +63 2 403.4774

www.dineasiaguide.com

spice it up::

EXCEPTIONALLY

AnzanI

Ever artistic in his approach, avant-garde Chef Marco Anzani breathes new life to ordinary dishes in more ways than one. BY: KATHLEEN ASUNCION

aving been a chef for a quarter of a century, Italianborn Marco Anzani is no rookie in the culinary industry. He has worked in seven countries and fifteen cities all over the world. Anzani’s exposure to various cultures has contributed to his evolving cuisine. Recognized by the New York Times as one of the pioneers of New Mediterranean cuisine, the former Shangrila Hotel chef considers himself fortunate to have been given the opportunity of working with Michelin star chefs. One is Alain Ducasse, Anzani’s first mentor, whom he worked with in Turkey for several occasions while doing food promotions. Another was Paul Bocuse who honed his skill, technique, and influenced him to formulate his own philosophy in culinary arts. Being in the presence of these culinary geniuses has been essential in molding Anzani into the person that he is now. When Anzani is mentioned, one immediately associates him with New Mediterranean cuisine, which is characterized by coastal Mediterranean flavors based on ingredients such as olives, tomatoes, chickpeas, lemons, herbs, and cheese. Chef Marco’s preparation and method is grounded on the tradition of Mediterranean food with contemporary style and presentation. He knows the ins and outs of his craft well enough to create menus and dishes that have complex flavors. This is achieved by combining various ingredients to make an explosive combination. Nevertheless, Anzani also believes in simplicity. The simplest ingredients, when cooked properly using a certain technique and method will produce an exquisite dish. Everything Chef Marco creates is a representation of his travels around the world. Aiming to bring change to the dining experience, his menu is always creative and implies a breath of fresh air as some would say. For example, if the Philippine national fish would be included on his menu, he would cook it in three ways: it can be a Beetroot-smoked Bangus, a Polentacrusted Bangus on Moroccan Spinach, or Bangus in Wasabi Horseradish Almond Cream. This inventive approach is the reason why customers are drawn to his restaurant. Suitably named Anzani, the restaurant which he owns and operates with wife Kate, opened in Cebu in 2008. The elegantly styled restaurant boasts of a corporate room, a private room, a tree area couch, a chapel garden, a champagne bar, and a terrace with a romantic view. The wine cellar is one of the well-loved rooms at Anzani. The private underground room houses 1,250 bottles of wine. At the center, guests can find a beautiful Banuyo table where Chef Marco serves his ‘red plate’ degustation dinners, ranging from three to twelve courses where there is no set menu. People dining at Anzani will enjoy a unique experience because degustation dinners are created according to the chef’s ingenuity and mood.

FALL/WINTER 2009

Chef Marco Anzani has proven to be a revolutionary chef and a driving force in the restaurant and culinary industry. He believes that there are no shortcuts in learning. For him, one will go through the entire process and failing is a part of it. He admits that he has made a lot of mistakes in the past but they are all a part of the learning experience. In the long run, these mistakes have enabled him to emerge as a smarter, wiser, and a more innovative chef. He also believes in developing a skill that one can master in time, teach it to others, and share it to the world. In concluding, Chef Marco shares his personal philosophy that is the core of Anzani: one must make each and every day better than yesterday. According to him, learn to live by this philosophy and the rest will follow - enhanced discipline, better work ethics, and improved skills.

Restaurateur Bong ::section Velasco bringstitle the world to his restobar by turning ordinary food to something extraordinary through his culinary flair and savvy.

COMING

Full Circle I

n the heart of Makati located at the A.Venue Mall is 360º Restaurant & Bar, a modern Asian fusion restaurant with French-meets-New York lounge feel. Bong Velasco, founder and creative force, cheerfully orders a Ferrero Rocher Buchi and while waiting, tells an inspiring story.

Velasco has experienced many would call “humble beginnings”. He started as a houseboy in Metro Manila at the age of 16. After working hard for three years, he decided to change jobs. He worked by washing dishes at Restaurant Chez Gabriel in Greenhills, moved to Magoo’s Pizza, then at Mario’s Restaurant in Greenbelt, slowly inching his way up the restaurant industry ladder. Thereafter, he began his 11 year-long career with North Park, where he worked for them in dining/kitchen operations and central commissary. “The restaurant industry was not always a dream (for me), but more of a means to send my siblings to college,” Velasco admits. He said he never realized how good he would be in it! He reveals that North Park’s Tiananmen Bar was actually his own concept. According to him, the place started as a venue or function room for banquets and private parties for North Park customers. As success grew, it turned into a full-fledged bar. One opportunity led to another. He was then invited to come in as an industrial partner for Bamboo Lounge in Boracay and Hai in Mall of Asia and The Fort. Itching to travel and gain the muchneeded inspiration, Velasco left for Vancouver, Canada, San Francisco, Las Vegas, New York, and other key cities in the USA in 2007. A year later, he came back loaded with ideas that he infused to 360º. The food, all made for sharing, is quite interesting: one part fusion, one part traditional, and one part nostalgic. Affordable dishes can go from only 100 pesos to around 450 pesos. One of the bestsellers is the Lechon Macau Sisig, a Chinese-style

BY: STEPHANIE ZUBIRI

pork belly cooked with chicken liver, soy sauce, vinegar, and fried egg. On the lighter side, the Mixed Green Pomelo Salad is also very saleable. Bong’s food creations were inspired by his childhood days and ways. The Shiitake Tempura with Fishball Sauce was sparked by a nostalgic stop at the fishball vendor, either before heading home or from his many travels. The Pan Fried Fish Fillet with Vegetable Provençale was a tribute to his moments in Parisian cafés.

The interiors of 360º are sleek with lavish touches of red velvet and Asian statues. The design of the place was inspired by New York lofts with very high ceilings. There are low tables with cushions for lounge-style eating and drinking, long banquet tables in the center, and round booth tables, providing diners with various options. The restaurant was also conceived for functions. The platform where the low tables are can be converted into a stage. Velasco is extremely proud of the new outdoor smoking section which was recently opened, complete with cozy love booths. Undoubtedly, 360º is an apt name for Bong Velasco’s restaurant and how he has lived his life. His menu is a hodgepodge of yummy ideas influenced by travel, youth, and curiosity. But what is quite special is how he wishes to bring a little bit of the world to each plate at reasonable prices. From a lowly dishwasher to a highly successful restaurateur, Bong Velasco has indeed come full circle.

THREE SIXTY° RESTAURANT & BAR 2nd Flr. A. Venue Mall, Makati Ave., Makati City 1228 PH: +63 2 994.9674 +63 2 514.1297

www.threesixtyrestobar.com www.dineasiaguide.com

Seal of

Excellence

BY: BAMBI TORRES-CAMUS

Dedication and close ties to the hospitality industry are the hallmarks of teaching and learning in this world-class training center that continues to be one of the country’s top culinary schools.

he International School for Culinary Arts and Hotel Management (ISCAHM) was founded by Norbert Gandler, a master in the culinary arts and currently Director for Culinary Arts and Pastry & Bakery Arts, together with Hansjorg Schallenberg, an authority in hotel and restaurant management and Director for Hotel Management. Having professional careers that span all over the world and working with people of different nationalities, they have personally witnessed the inherent talents of Filipinos. ISCAHM, which opened in December 2003, was the fulfillment of their dream to open a school that provides Filipinos quality education at an affordable price without having to go abroad. According to Chef Norbert, “Our objective was to open a school that is really professional. This is why we focus on our faculty because it is the key to the school’s foundation. We could definitely say that we have an extremely professional and seasoned faculty.” Aside from the Philippines, the faculty of ISCAHM is composed of instructors coming from Austria, Switzerland, Germany, Canada, and Sri Lanka who are equipped with more than twenty years of industry experience in their respective proficiencies and employment records in deluxe hotel operations. He adds, “Teaching is not just teaching out of a textbook but out of experience.” ISCAHM offers a Diploma in Culinary Arts & Kitchen Management and a Diploma in Pastry and Bakery Arts & Kitchen Management. The 14-month intensive courses are designed using the traditional European dual training approach, giving students a solid knowledge in the field. This is intended so that each student can successfully adapt to any professional environment in the country or abroad. In the near future, a Diploma in Food & Beverage Management will likewise be offered. The training center also offers short courses popular among hobbyists, industry 30

FALL/WINTER 2009

practitioners, or for those intending to work abroad. Three-month certificate courses include Fundamentals in Culinary Arts, in Pastry Arts, and the Fundamental Flavors of Asia. Also available are one-month courses on Christmas Holiday Treats and Fundamentals in Bread-Baking. For chocolate lovers, they have a hands-on course on Pralines which is covered in three sessions. There are two new courses at ISCAHM. The Hospitality Training Programs for Corporations is a specialist training program for Hospitality Operators and Management Companies that hire Filipino employees. The other one is the Bartending Course which is covered in six sessions. Many alumni of ISCAHM are very successful today. Several of those who graduated from the first batch in 2005 now hold high positions such as a Sous Chef in five-star hotels. Still setting forth a new standard of culinary artistry and excellence are the 27 alumni who were part of the opening team of Wynn Resorts in Macau. Chef Norbert reiterates, “It is hard work if you want to become a chef. It is also exciting because you see celebrity chefs. But do not forget, you don’t become a celebrity chef overnight. If you are really persistent in what you believe is a good and interesting profession, you will always learn something new.” Adding to this are the opportunities that one can have in the culinary industry. “In my case, I have worked in nine countries. I have seen the whole world while working, and this is something I will say is very fulfilling.”

INTERNATIONAL SCHOOL FOR CULINARY ARTS & HOTEL MANAGEMENT 4F FBR Bldg, Katipunan Avenue, Quezon City 1108 Philippines Tel. No.: +63 2 926.8888 / 920.1481 Fax No.: +63 2 426.7672 www.iscahm.com

Dining at

Aubergine

BY: BAMBI TORRES-CAMUS

More than just an alternative to dining out, this award-winning restaurant is an experience that will make you feel that you have traveled to a different dimension and reached exquisite dining nirvana.

or a time in the past, dining out has always been just that - dining outside the home. Nowadays, dining out means not only that. It has become an elevation of the culinary world together with the heightened status of seeing and being seen. One does not just go out to eat but also to experience a symphonic food orchestra to satisfy the palate and satiate every sense of the body. At Aubergine Restaurant and Patisserie, diners come with high expectations mainly because they are very much ready to deliver a promise of gastronomic euphoria. After all, Aubergine is the creation of Chef Norbert Gandler and Hansjorg Schallenberg, two of the country’s formidable players in the culinary arena. Although Aubergine was established out of their deep desire to have an appropriate venue for students of the International School for Culinary Arts and Hotel Management, a school they founded in December 2003, it has turned out to be more than what they had initially planned. As you glide through the doors leading inside Aubergine, a charming hostess welcomes visitors who are ushered to their comfortable seats. You will immediately notice the restaurant’s ambient space and elegantly fine setting. The flowing drapes in shades of purple provide the place with a warm and regal aura that fully complements the cozy chairs upholstered in shades of old rose. The ceiling is highlighted with droplights which give the place a dramatic yet modern lighting effect, a signature touch of interior designer Noel Bernardo of EC Studio. At the foyer of the restaurant, you will find a long wooden bar with a glass-encased floor-to-ceiling wine cellar, perfectly fusing design and function. The main attraction of the restaurant is the kitchen, which can be viewed by guests as only a glass wall separates it from the main dining area. Here you can witness a coordinated ensemble of chefs creating a harmony that will be presented before you at your table with an encore from the patisserie. Conducting the group

is executive chef a Michelin-star chef.

Stefan

Langenhan,

Chef Stefan Langenhan brings to Aubergine unique culinary creations, having worked as an executive chef in Germany, Austria, and the USA. Highly motivated, he looks forward to leading a team of culinary professionals and senior ISCAHM students in the preparation of world-class haute cuisine to satisfy Aubergine’s insatiable guests. For a sneak preview of their offerings, one can try the Degustation Menu that changes weekly. The seven-course menu includes starters of amuse bouche, tuna loin 3-ways, basil- flavored beef consommé with veal cheek spring roll, and pan-fried duck foie gras on balsamic-flavored lentils with Madeira reduction. For the main course, you have a choice between oven- roasted Australian lamb loin and grilled lamb chops served on creamy blue cheese polenta with vegetable cassoulette and carrot-cummin jus or horseradish and herb-crusted Greenland halibut served with spinach-salmon tortellini, champagne-saffron veloutè, and melted spinach leaves. Finish off with melon sherbet and orange jeay with mascarpone ice cream, espresso- flavored Belgian chocolate crème and Baileys milk froth. The exceptional carte du jour is priced at Php1950+. An a la carte menu is also available. There is even an extensive wine list that goes well with the succulent cuisine. Since its opening in December 2007, Aubergine has already been recognized by various award-giving bodies in the culinary field. The latest is having been listed as “One of Asia’s Top 20 Restaurants” in 2009 by The Miele Guide.

AUBERGINE RESTAURANT & PATISSERIE 32nd and 5th Building, 5th Ave., cor. 32nd Street, Fort Bonifacio, Taguig City 1634 Philippines Tel. No.: +63 2 926.8888

www.dineasiaguide.com

a TOUCH of VINTage BY: PATRICK ANTHONY MEILY

Plain pieces from the past have been converted into a classical collection by this all-in-one one-stop specialty shop.

he word vintage has always been associated with something old and outdated. People are inclined to believe that items classified as vintage are oldfashioned, out-of-style, and outmoded, sometimes even obsolete. Call them antiques, retros, or period pieces. In whatever way you name them, these collector’s items have been given a new name and meaning at Vint, the one-of-a-kind concept store located at the A.Venue Mall in Makati Avenue. Vint, which is short for the word vintage, carries a wide range of collectibles coming from different eras. Valuable items dating as far back as the turn-ofthe-century comprise the impressive array which has become a veritable treasure trove. Avid collectors composed mainly of architects, interior designers, and expatriates will find the virtual repository of some things old quite interesting inasmuch as they possess a certain kind of elegance during their time most especially when it comes to style. Among the everyday functional items on display are art deco luggage, clocks, radios, television sets, electric fans, tin toys, cameras, and books, the most saleable product. Among these, a bible from the 1800s attracts

the curious and inquiring minds. Art nouveau figurines and vases complete the unusual collection. “Everything started as a hobby of the owner,” store manager Jay Encarnacion replies, when asked about the origins of Vint. “He actually had no intention of doing business. He first became fascinated with product designs he saw abroad. Since then, he goes out of his way to increase his own personal collection,” Encarnacion adds. “Then he realized the value of his collection, and Vint was born,” The owner’s regular travels abroad brought him to the United States, France, and Germany where he acquired most of his items. His leisurely pursuit to realize his atypical passion led him to several antique warehouses all over the world. However, prices at Vint do not come cheap. Cost of items may vary from lowcost books to expensive furniture from the 1900s. “This is because collecting vintage items is a very expensive hobby. If you want to open a concept store like this, you really have to spend. You really have to invest,” Encarnacion says. But according to him, they still give discounts on a case-to-case basis. Vint has come a long way since it opened in June 2008. In just over a year,

the store has already been featured in various publications such as Home, Metro, and Lifestyle Asia. Vint is very much into print advertising to effectively introduce and market its products, including the distribution of flyers and brochures. An interactive website is also being planned for the purpose. In December 2009, another outlet will be opened at the Power Plant Mall in Rockwell. The store will display vintage items different from the A.Venue branch to cater to a more high-end clientele. Soon, if plans push through, Encarnacion mentions that the owner intends to open Vint Café, a 3-in-1 concept that features a vintage store, cigar and wine lounge, and restaurant in one venue. Visit Vint and learn to appreciate how ordinary items have been converted “from traditional to classical.”

2/F A. Venue Events Mall, 7829 Makati Avenue, Makati City Tel. No.: +63 2 757.0145

http://vintshop.multiply.com/

www.dineasiaguide.com

The Berger

Connection

Spoken like a true foodie, German-born Werner Berger narrates how simple food with impeccable ingredients has transformed his chain of restaurants into a favorite among dining enthusiasts. BY: STEPHANIE ZUBIRI

verybody knows Santi’s, not as a beautiful Swiss mountain but as a gourmet deli. Who hasn’t stopped by their wonderful displays even just to ogle the lovely imported cheese and cold cuts on display? From the very beginning, Santi’s was a small window to European living and lifestyle selling not only products with hard-to-read foreign labels but also dreams and tastes of old world Europe, a far cry from our tropical living and local produce.

other delis popping up, they still have their stronghold in the gourmet food industry both for professionals and home. Today, Werdenberg Intl. Corp has a large building and warehouse at Yakal Street in Makati, housing not only their largest Santi’s Delicatessen but also three new restaurants: I’m Angus Steakhouse, Chesa Bianca, and Carpaccio. Although he might say that the main reason for opening the restaurants is to move some of his products, the real reason is that Werner Berger is a true bon vivant.

The man behind it all has an interesting story to tell. Werner Berger has come a long way from his home of Sennwald in the canton of St. Gallen in Switzerland. As early as the age of 15, he made the decision to work in the culinary industry. Graduating in 1964 from the Hotel School in St. Gallen, his career in the food industry has taken him around the world, starting in New York to Sweden, Norway to Singapore, and even to Iran before settling in the Philippines.

His eyes twinkle when Berger talks about his steakhouse, which has always been his dream. He has a faraway nostalgic look when he describes why he opened Chesa Bianca, which according to him, is the only real Swiss restaurant in town. Finally, talking about his Italian restaurant Carpaccio, Berger becomes enthusiastic about having great simple food. This is what he represents: simple food made great by impeccable ingredients. This is the foundation of his success. Werdenberg Intl. Corp has provided the Philippines with these impeccable ingredients in order to make any culinary dream come true.

Berger has been in the country since 1977, giving up a job in Rio de Janeiro to become executive chef of Philippine Airlines (PAL) Catering. During his seven years with PAL, he realized he had become the food and beverage “courier” for his friends in Manila, bringing home sausages and wines that were difficult, if not impossible, to find. Thereafter, he put up his own sausage company, Euro Swiss, in 1984. With growing success, Berger decided to expand and in 1987, Werdenberg International Corporation was formed. “We were the only ones,” Berger says. And still, despite the number of 36

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What about his favorite dishes? “I love simple Scandinavian food like cabbage rolls from Sweden and small meat patties from Switzerland.” Berger continues, “There’s sashimi, then gravadlax (smoked and cured) and of course, cooked really simply. But when I get my fresh chilled salmon from Norway, there’s nothing better.” There it is again, but the added spark is his passion for his work. When asked about early retirement, Berger disagrees. “Retirement? Cut back yes, but if I retire, I would truly miss it.”

7431 Yakal St., San Antonio Village, Makati City PH: +63 2 843.7286 +63 2 867.3164

www.carpaccio.com.ph

7431 Yakal St., San Antonio Village, Makati City PH: +63 2 815.1359 FAX: +63 2 893.1573

www.chesabianca.com.ph

7431 Yakal St., San Antonio Village, Makati City PH: +63 2 892.6260

www.i-am-angus.com.ph

www.dineasiaguide.com

section title::

Romancing and her gems

Lucille

Not all that glitters may be gold, but gemologist Lucille Bocobo and her achievements sure shine brighter than her sparkling jewels.

BY: KATHLEEN ASUNCION

ucille Esperame-Bocobo’s fascination with jewelry started at an early age while helping out in her mother’s jewelry business. After acquiring a diploma at St. Paul College, Bocobo went on to pursue further studies in gemology at the Asian Gemological Institute Laboratory in Hong Kong and Gemological Institute of America in the United States where she earned the title of Graduate Gemologist (G. G.) and Jewelry Design Graduate. Bocobo reveals that it is an advantage if someone involved in the trading of gems and jewelry is an educated and trusted professional. She also says, “I felt more secure handling them because of the knowledge I acquired. I was able to source goods wisely, and can easily tell if sellers are sincere or not. I knew how to justify the price and became a better consultant to my buyers and colleagues by sharing with them the right information. My confidence in trading improved because I knew better than those who were pioneers in the trade but opted to remain ignorant. No matter how long their exposure is, without education, they’re always vulnerable.”

her mother’s business, Bocobo was driven to put up a school wherein people can learn more about gems. She said that gems, however interesting, are also confusing because they all look alike. Because of the lack of education in gemology, those involved in the jewelry business were forced to look for a school where they can learn to understand what they are buying and selling. Jewelers must also know how to justify the value of their products so they need all the knowledge they can get. She also realized that the trust and confidence of buyers as well as the goodwill of sellers are at stake. Furthermore, Bocobo said that a jewelergemologist has to be diligent as well as keen on double checking his goods and not just rely on what his sources tell him. In this business, there are three things that must be protected: yourself, your customer, and your company’s goodwill. This, more than anything else, is essential for you to survive, to be competitive, and to be always one step ahead. This made her come up with the idea of bringing the education here instead of seeking information elsewhere.

In 1986, equipped with the knowledge she got overseas, Bocobo decided to establish Gemlab Philippines, a small, private gem laboratory presently located in Wack Wack Twin Towers. Gemlab offers services such as gem identification, diamond grading and appraisals, as well as training people in the jewelry and pawnshop industry. Due to the exposure she got from helping run

Gemlab currently offers the following courses: Jewelry Appraisal and Pawnshop Operation, Diamond Grading and Colored Stones and Gem Identification, Fine Jewelry Manufacturing, Fine Jewelry Plating, and Jewelry Design. Classes accommodate only a small number of enrollees for a more effective and hands-on approach. Having fewer students also entails a more monitored type

of instruction. Gemlab also has high quality lab instruments for a more accurate way of studying jewelry. It likewise offers services on Diamond Grading, Gem Identification, Gold Appraisal, and Diamond Appraisal. Bocobo shares that there is nothing more rewarding than being respected, appreciated, and recognized by people in the trade. Getting even the smallest praise from the bosses of big chains of pawnshops and retail stores, and even suppliers has made her very happy. For Bocobo, a good teacher and gemologist must be hardworking, sincere, patient, and dedicated. As a teacher, she receives gratification when she sees her students patiently listening to her without losing interest. She also takes pride in the respect she gets from her colleagues, peers, and graduates, whether they are foreigners or Filipinos. She is very thankful whenever she gets invited to big events to talk about gems and diamonds for this is an indication that they have faith in her. When asked about her greatest achievement in gemology, Bocobo replies, “The feeling of making people satisfied and pleased with my work and the recognition and respect I gain from my peers is my greatest achievement.” GEMLAB PHILIPPINES Unit 405, Tower A, Wack Wack Twin Towers, Wack Wack Road, Mandaluyong City PH: +63 2 725.9491 / +63 2 725.9492 Telefax: +63 2 725.9492 lucillebocobo@yahoo.com

“Living is our Quest and life is but a passage...” BY: KATHLEEN ASUNCION

ven at a young age, Daniel dela Cruz has displayed an interest in visual arts. As a child, his hobby was playing around with clay and doing different figures. Being equipped with an artistic talent, one would think that being an artist is the path dela Cruz would follow. However, his father didn’t believe in art as a career so he took up Philosophy at the University of the Philippines. After graduation, dela Cruz felt that law was not the field for him. He then set out to search for a source of income and ended up in the export industry. Being in this line of work helped him live his passion for the arts. Designing gifts, products, and home décor for export enabled dela Cruz to hone his skills in sculpting. Here, he was able to work with various materials such as tin, ceramics, copper, and brass. Not having any formal art instruction, the export industry served as his academe - ‘my school of hard knocks’ as he calls it. On the outside, Daniel dela Cruz may seem like an ordinary person. But he is actually no chip off the old block. For more than two decades, he has proven to be one of the best in his chosen field. He has designed products for a variety of prestigious brands and design houses. At the age of thirty-nine, dela Cruz arrived at a turning point in his life. Having achieved what he has set out to do in his career, dela Cruz thought that it’s about time for him to do something that would mark his 40th year. He came to a decision of fulfilling his lifelong dream of getting into art. He considers it as a blessing to be able to live one’s dream. One of the first people he approached to get advice on whether he should pursue art is no less than national artist Arturo Luz. Dela Cruz, being unsure of what medium to use, asked Luz for advice. Luz told him that if he would go into sculpting, he should use a material that has value and permanence; hence the use of metal. He spent a year developing the techniques for metal sculptures and by his 40th year, he managed to have his first exhibit in Ayala Museum, an opportunity reserved for the cream of the crop. One thing that sets dela Cruz apart from his peers is that he develops his own technique in creating a masterpiece. It involves a complicated process of combining different working techniques such as soldering, welding, and hammering to come up with one sculpture. Nobody else in the world does this kind of technique.

As seen in his works, dela Cruz gets inspiration from life in general. Everything from family, relationships, and experiences generate a spark of creativity that pushes him to create art pieces that are unique and timeless. So far, dela Cruz has had five exhibits under his belt. His first was entitled “Kandungan: A Tribute to Women in Our Lives,” where he made creations depicting women as rocking chairs, benches, vessels, and musical instruments to represent the comfort women provide. “Parangal,” his second exhibit, was a tribute to God as well as his way of thanking the supernatural for allowing him to carry out his childhood dream. In “Himig,” dela Cruz returned to making sculptures of fullfigured women, his trademark. His fourth exhibit, “Breath and Balance,” was held at Gallerie Joaquin in Singapore where his works were sold out. In his most recent exhibit entitled “Passage,” dela Cruz shows his interpretation of life. For dela Cruz, life is a journey man goes through. As we go through it, we encounter crossroads of decisions we make along the way. While on this journey, we search for something more that defines us. This journey takes us to paths we choose which may lead to success or failure. Dela Cruz also believes that “Our success is in doing everything to make our dreams a reality and not in the success itself. Living is our quest and life is but a passage.”

www.dineasiaguide.com

A HIGH DEGREE OF

Camaraderie Seven chefs come together and promote a new concept in dining, successfully combining good food and great music in one trendsetting venue. BY: STEPHANIE ZUBIRI

ocated in the heart of Quezon City, Celsius Gastro Lounge is quite an innovation here in the metropolis. Where else can you have a pleasingly chic yet ultra relaxed ambiance and at the same time have great gourmet fusion food at very affordable prices? And when we say affordable, we really mean affordable. Everything on the menu is priced under 400 pesos with tasty and creative offerings such as the Chorizo Sisig made with chorizo, shiitake mushrooms, and crispy noodles or the Oysters Motoyaki with spicy miso aioli. For the not so adventurous, try their light yet very flavorful spinach-stuffed chicken. Who are behind this wonderful creation? Seven chefs collaborated to come up with the idea for this endeavor. One might say that too many cooks spoil the broth. In this case, however,

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their passion and love for food brought them to work collectively in harmony, each one’s specialty complementing the other. And of course, it helps that all chefs graduated from the prestigious culinary school, ISCAHM, whose founders manage the impeccable cuisine of Aubergine Restaurant in Fort Bonifacio. One chef, Manoj de Silva, explains that “If you’re talking the same language, it’s alright. We come from different places but fundamentals are fundamentals.” Himself the epitome of this Asian fusion, Chef Manoj was born to a Sri Lankan mother and a Portuguese father who was also in the culinary business. At the age of 16, he started working in his father’s restaurant in Portugal and eventually moved to Sri Lanka. He studied in Singapore, worked in England, and eventually made his way to the Philippines, cooking for the Asian Development Bank. He is only

one of seven chefs who mastered the eclectic menu. Another, Chef Raphael Ongchiong, is known as the maestro in the kitchen, orchestrating everything and making sure things run smoothly. Both chefs came and went from the interview table, laughing and teasing each other in between plating and grilling. The feel of the place is stylish yet familiar, one of the few places in the Metro that actually has good lighting, soft and attractive, bright enough to see the food. Very sleek clean lines don’t feel cold or overly modern and stuffy. There is great music and events almost every night of the week. General Manager Kerwin Chan is to thank for this along with PR and Marketing Manager Dunn Atayde Asensio. “Celsius Gastro Lounge was patterned after the UK Gastro Pub, great food for affordable prices and a place to drink. This is what we wanted, a relaxed atmosphere where you can come and hang out with your friends,” says Dunn. It is also a great place for private functions with an upstairs space that can be converted into a mini concert hall or a great dance floor with an open terrace.

Celsius Gastro Lounge is the place to be most especially for the nice crowd. You get the entire hip, young, and artsy students from the area as well as the chic star crowd trickling in from all the studios nearby. They are also just plain old foodies coming to enjoy a fabulous meal. The only regret for Celsius Gastro Lounge would be for the Makati and Southern Manila crowd. Although for once, they don’t have the monopoly on great eats!

CELSIUS GASTRO LOUNGE

67 Scout Rallos Street corner Tomas Morato, Qeuzon City 1103 Te. No.: +63 2 332.6732

www.dineasiaguide.com

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WINE WITH

CHINESE FOOD Plunge headlong into an impossible relationship.

BY: DENNY WANG

t times, one can’t help but ponder the possibility that wine really is not meant to be partners with Chinese food. Admittedly it is more difficult to pair wine with Chinese than Western food. But pride and instincts compel one to disagree. Well that’s the spirit, old chap, but exactly what wine do we serve with Sauteed Kangkong in Fermented Bean Curd (a.k.a. 腐乳炒通菜)? As I see more and more wine dinners poised to push the envelope on wine-foodpairing, I realize that this is not just about slaking our thirst for adventure. I suspect that your average glutton subconsciously demands two parallel meals with every dinner, one comprised of gourmet food and other, fine wine. Perhaps wine and food to a dinner is in some ways like words and music to a song.

If beer, Xiaoshing and XO Cognac just don’t cut it anymore, the only thing left to do now is to go back to the basics of wineand-food palate dynamics and deal with the internecine relationship between Western wine and Chinese food. Challenges True enough because many western dishes came from places where wines are produced, frequently a correct wine pairing is obvious. Too bad we can’t rely much on regional pairing for Chinese cuisine, at least not until the quality of Chinese wine catches up with that of the food counterpart. In all likelihood that’s going to take another 2 to 5 decades. Pairing wine with Chinese food has always been regarded as a tricky proposition, one that has given many sommeliers more than a few headaches. Actually, when we get to the bottom of it, there are really just a few problems that are unique to Chinese cuisine: (1) Umami – it and tannin just won’t mix; (2) Traditional Chinese recipes do not involve Western wine so there are no “easy” wine pairings; (3) Heat and spice in certain dishes especially in Szechuan cuisine don’t like excessive alcohol. Actually there is one more hurdle: a preconceived notion that wine really doesn’t work with Chinese food. Maybe a few successful wine-paired Chinese dinners might change that stance on the issue.

Braised beef brisket served over noodle and Kailan paired nicely with the 1990 Le Corton, a grand gru from Burgundy but produced a different synergy with the 1998 grand cru white wine Corton-Charlemagne also from Burgundy. Both pairing works nicely but the resulting dynamics are very different. 42

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Strategy Off-dry and fruity white wines like Gewurztraminer and Viognier with a high RS (residual Sugar) level of 10-15g/l make for a diplomatic solution. But so are Tsingtao and San Miguel beers, to be quite honest. By playing it safe, conflicts and clashes are averted but frankly I am not totally convinced that avoiding risks at the cost of brilliance is good enough.

1999 Meursault worked beautifully with Manila clams sautéed in spicy black bean “tausi” sauce.

In wine-food pairing, we are always given a choice of two strategies: (1) similarity and (2) contrast. An example of a classic application of similarity is Beef Burgundy paired with a red burgundy. A good example of contrast is Foie Gras paired with Sauternes. With Chinese food, I find myself more inclined to try my luck with contrasts. Similarities are not easy to find especially when stuff like shrimp paste or fermented black bean sauce get into the picture. But this only applies to the flavor component. Weight is another matter. The Weight Factor Weight can be a more important factor than flavors in a pairing. Heavy – not necessarily rich and spicy – food calls for a full-bodied weighty wine. More often than not, the sauce in Chinese food is the killer, not the solid stuff. Compounding the problem, a lot of heavy dishes in Chinese cuisine also come with high flavor intensity. Finding a wine with muscles and weight is not a problem. What is challenging is to find a rich one that has good acidity and very little tannins. This kind of combinations happens mostly with very good wine only. With not a lot of faith in wine pairing with Chinese food, it is seldom that a good vintage wine is brought to the table in a Chinese meal.

confidence to showcase natural flavors. Then western wine crept into traditional Chinese recipes both in caramelizing and in braising, creating new opportunities for even better pairings.

Light and dry Brut Champagne cuts through the greasy skin of Chinese Spring Roll letting the wine interact nicely with the f illings.

Serving Temperatures Many Chinese dishes are designed to be taken steaming hot. Few wines can be enjoyed much hotter than room temperature. Ice-cold beers have always been preferred probably more as fire-extinguisher than a partner in marriage. For a wine pairing to work better, food serving temperature can be reduced slightly. Is a little bit of tweaking a form of cheating?

The Umami Antidote Umami has ruined many wine pairings. Understanding the palate dynamics created by the infusion of umami into a dish is crucial to finding the right wine pairing. Primitive trial-and-error sessions of matching up a variety of wines with umami-dominant food,

Harsh astringent tannin is the bane of any winechinese-food pairing. The powerful yet elegant 1990 Le Corton makes for a worthy partner to Yung Kee’s world-renowned roasted goose.

revealed that umami is not a wine-killer. It is, however, very nasty with two things in wine - tannins and alcohol. Manage to find wines that are low in both and still offer savory flavors at the same time and you’ve finally got your umami antidote. Chinese Cuisine is ever-evolving too Somewhere in the last 20 years of the 2000-year evolution process of Chinese cuisine, health concerns made their way into the kitchen. Usage of strong bullionbased stock laced with MSG is out of style, replaced by more organic bases. Covering up flaws of not-so-fresh ingredients with heaps of ginger, leeks and garlic is obsolete. Modern logistics empowers the chefs with more reliable access to fresher and higherquality ingredients. Chinese chefs have the

wine-paired Chinese dinner at the Summer Palace Restaurant in EDSA ShangriLa Hotel. Jamieson is much more knowledgeable in wine than me, so although I was deeply honored I felt quite nervous about the task. Luckily it turned out pretty well. This dinner comprised of a good mix of heavier recipes and delicate ones that were designed to bring out the natural flavors of the key ingredients. A few dishes had more than one dominating components which meant the wine would only pair well with one of those components, not two. A hint was dropped that the best way to enjoy those courses was to take a bite of the food that was the target for that pairing, enjoying it with a sip of the wine before moving on to the other (dominating) component. Venturing into uncharted territories is the essence of life’s adventures. There is no reason why cold beers and warm cognac are the only viable alternatives to tea in a Chinese meal. The clientele of many Chinese restaurants has outgrown those options as dinner beverages. Wine could actually be a better companion to Chinese food but the dynamics of the pairing have to be worked out carefully. When in doubt, go back to the basics in food-and-wine pairing and a good solution will present itself.

There is more than one way to skin a cat. Two dramatically different wines paired nicely with this hot spicy Szechuan chicken. The 1983 Ch. Guiraud 1er Cru Sauternes “neutralized” the heat while the nicely aged 1990 South African Nederburg Baronne Cabernet SauvignonShiraz blend side-stepped the heat-and-tannins conf lict to preserve the sting in the food as well as the elegance of a middle-age red wine.

I think that covers the important bases. But pairing wine with food is not just a desk job. It’s time to get into the kitchen and take the heat. A competent kitchen can make all sorts of impossible things work like a charm. With one variable – wine - in the formula being a constant, I often tweak the food component a little to “re-program” a difficult pairing. In the future, I might attempt to tweak the wine factor also. A technique called table-blending will be added to my toy box for higher-precision pairings. I’ll discuss how that works in another article. It’s time to take these theories out for a test drive. My good friend Jamieson Chua hosted a

Oh before I forget, what about the dreaded Sautèed Kangkong with fermented beancurd (腐乳炒通菜)? The answer was a Chablis and I recommend the 1999 Chablis 1er Cru Vaillons Lamblin et Fils, slightly fruitier than a village Chablis. The Kangkong ended up tasting milder while the lean-and-mean Chablis became more round and fruity. Philosophically, in your opinion, does that really make for a successful pairing? There must be something profoundly intriguing about impossible relationships. While you are enjoying a fine bottle with your Peking duck, work commences on the next one – wine with Japanese food. This never ends, does it? Thank goodness, it doesn’t. You are welcome to send your comments to Wine@Yats-International.com. www.dineasiaguide.com

g n i Manny O. v o L (Wines, that is!)

“Wine is aromatherapy to the mouth…sophistication not intoxication.”— Manny Osmeña

hile growing up, wine connoisseur Manny Osmeña was never really into drinking until he discovered the beauty and mystery of how the flavors of wine can have a dramatic effect on our emotions. “I am magnetized by its sophistication, and not by its ability to intoxicate,” he explains. These few words of wisdom aptly define his distinguished reputation as a passionate wine lover and collector, whose love of wine is often spoken about either from him or from people who have been in his company.

York and lately, in Hong Kong with Sothebys, Zachys, Acker-Merrall Condit & Bonhams.

For almost three decades, Manny O. has been making frequent visits to wine-producing regions all over the world to explore, study, and experiment with winemakers. He also attends exclusive wine tasting events and wine competitions. He also regularly participates in auctions in London, New

There are a total of seven labels under his brand, all with names of Latin origin. Bibulus, meaning “love to drink,” is a Bordeaux blend, Cru-Bourgeois. It is elegant and complex with a multidimensional aroma that lingers. The Discipulus Syrah is fragrant and lively. Fun and friendly, it goes very well most Asian dishes and a great party wine, too. The Discipulus Blanc is refreshing yet creamy, caressing the palate with nuances of nutty caramel and toffee. The Sumiller is the thinking man’s fun in a bottle. A voluptuous and full-bodied wine, it is a great companion for grilled red meats or just a chocolate bar. The Agapitos Branco is a refreshing white wine suggesting tropical fruit flavors with hints of mangoes and honey. The Agapitos Rosé is blended from three exotic Portuguese varietals, delivering tutti-frutti aromas and hints of berries and dried flowers. It is perfect for

Manny O. is guided by his personal belief that “there is no right and wrong in wine, taste is guided by one’s culture, adaptation, and personal preference.” In Manny O’s case, conciliation between culture and taste, adaptability and impression generates the formulation of the wines with his imprimatur, reworking what is of the old world to the emerging new world palate, the Asian and the new generation palate.

Chinese dimsum or just as a refreshment. Celebrus, which means “celebrated,” is the expression of lightness and elegance with creamy ‘fino’ bubbles. Try it with lechon and listen to what you will say! According to Manny O., the quality of the wine is dependent on three factors: the soil of the growing region; the weather of the growing season; and the character of the winemaker. “Fat soil and too much water produce grapes that make bad wine,” he clarifies. Ever unassuming, Manny O. imparts the essence of wine appreciation. “It is not about the drinking. It should be about the experience. One should be conscious when drinking and savor the smell and taste of the wine. It is a flavor agent, not a beverage. It has to be gratifying.” Today, aside from his hotel business, the Hilton Cebu Resort and Spa, and an airline catering company, Manny O. is also the founding chairman of the Cebu Chapter of the International Wine and Food Society (IWFS), an organization considered to be the most prestigious global society for wine gastronomy. Even with the strong acceptance of his wines on blind tastings by experts of different nationalities and the medals he won from the recent Hong Kong International Wine Competition, Manny O. intends to continue pursuing his passion to explore the beautiful mystery of the fruit of the “vine.”

Punta Engaño Road, Mactan Island, Lapu-Lapu City, Cebu PH: +63 32 492.7788 FAX: +63 32 492.7799

www.MannyOWines.com

FALL/WINTER 2009

April 4, 2009 October 25, 2008

Waterfront Hotels & Casinos Launches Central Reservations Center

Waterfront Hotels and Casinos makes a CONNECTION by being the first Filipino-owned hotel chain to launch the country’s first ever integrated hotel reservations and booking system featuring a full-service, round-the-clock, 7 days a week Central Reservations Office. We bring you 5 hotels in 1 number. With the rules of customer engagement changing now more than ever, Waterfront rises up to the challenge by introducing a cutting edge system that uses only the latest in call center technology and database management software. A true breakthrough in hotel booking services, clients now have the convenience of making on-the-spot reservations with 1 number. Waterfront continues to stay ahead by enhancing its national presence, enabling guests to book anytime, from anywhere through its revolutionary central reservations facility. You can now book at any of Waterfront’s 5 hotels, namely: Waterfront Cebu City Hotel & Casino, Waterfront Airport Hotel & Casino, Manila Pavilion Hotel, G Hotel Manila by Waterfront, and Waterfront Insular Hotel Davao, in a seamless, hassle-free system that guarantees you immediate booking confirmations with any of the efficient and accommodating call center agents. Aside from reaching the Waterfront hotels through the 1-800 number, Waterfront continues to give instant confirmation of bookings through our Global Distribution System in partnership with Utell, our online travel partner, and the Waterfront website online reservations. Book with any of Waterfront’s 5 luxurious hotels from anywhere in the country, at anytime of day, by calling the toll free number 1-800-10-WFRONT8 (9376688), or (032) 230-9000 for non-PLDT subscribers. You may also fax your reservations to (032) 505-3099, (032) 505-3100, (032) 505-3101 and (032) 505-3102 or book through our website waterfronthotels.com.ph. Owned and managed by Waterfront Philippines, Inc., Waterfront Hotels & Casinos is still the largest Filipino-owned Hotel chain in the Philippines. It holds the distinction of being the only hotel group in the country with properties located in the key cities of Luzon, Visayas and Mindanao: In Cebu, we have Waterfront Cebu City Hotel & Casino and Waterfront Airport Hotel & Casino. In Davao; Waterfront Insular Hotel Davao and in Manila, we have Manila Pavilion Hotel and G-Hotel Manila by Waterfront

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THE BEST OF

BARCINO

This wine cellar and tapas bar has tremendously grown over the years, successfully paving the way in introducing Spanish wines into the market.

BY: BAMBI TORRES-CAMUS

ow that Filipinos are exposed to wines and are more appreciative of it, the next challenge to overcome is the personal selection amongst the variety. What specific wine do I drink? For so long, French, Italian, and Californian wines have been dominating the local market but since Barcino’s opening, things have changed. Their core objective was to introduce Filipinos to Spanish wine, which they did. And so much more… Barcino started out as an exclusive distributor of Spanish wines. In 2006, the first Barcino Spanish Wine Cellar and Tapas Bar was launched in Ortigas. Uniquely designed as a rustic bodega where wine is stored, the place resembled a typical Spanish bar in Barcelona. The venue also served as an outlet to buy their variety of wines.

FALL/WINTER 2009

What started out as a simple distribution outlet turned out to be a flagship branch where friends and guests ranging from yuppies to executives discovered it to be one of the coziest places to unwind. To complement the selection of Spanish wines, Barcino also offers appetizing, authentic Spanish dishes. A musthave is the Chorizo Bilbao while the bestseller would be the Paella which is good for 2-3 persons. The platters are always a big hit including the added variety of the Montaditos Variados (a selection of special tapas). New on the menu for the more adventurous guests are Butifarra Amb Mongetes (fried sausage with sautéed white beans), Pulpo Ala Gallega (boiled octopus, potatoes in EVOO) and Lentejas de la Casa (sautéed lentils, apricots, and beef tenderloin), all simply delectable and such perfect pairings.

Since Barcino is also an importer and exclusive distributor of fine selected Spanish wines, they are able to price their quality wines very affordably. The price of a bottle is the same whether you take it out or drink it in. They carry a selection of over 100 different labels. You can order a bottle of wine for as low as 450 pesos. One of the most requested selections, for those who go for white wine, is the Vinho Verde Branco. For celebrations that deserve a bubbly impression, here are a few of the cava selections to choose from: Jean Perico Demi-Seco and Jean Perico Brut, Vallformosa Brut and Vallformosa SemiSeco, and Cava Castell de Villarnau Brut and Cava Castell de Villarnau Rose. For a really special occasion or as a gift to make a good impression, the Abert Vilanau Chardonnay will definitely close the deal. However, Beronia is still the all-time favorite for red wines. This is attributed to

the fact that it comes from Rioja, a region where Spain’s first and greatest red wines come from. These wines benefit from an oaking process of at least three years in the barrel. One can enjoy a bottle of Beronia Crianza. And for the more sophisticated wine drinker, there is the III AC Beronia. Beronia has a vintage of 2004, known as the year when Rioja enjoyed close to perfect weather and soil conditions for grapes used in wine-making. The selection falls between the Reserva and Gran Reserva, making the distinct bottle the perfect gift for the holidays. Aficionados of the Barcino lifestyle have increased more and more since the opening of its other branches at The Fort and Greenbelt 5. While these are not enough to satisfy the growing demand for Spanish wines and tapas, they are further prompted to open another branch in December 2009 at Greenbelt 2, Makati City, where for the first time, they will be having an al fresco area. The area will be the setting for a new scenario at Barcino where live music and entertainment shall be presented. This will be another sparkling event to look forward to. Barcino’s Sales and Marketing Manager, Virginia Lopez, who was born in Barcelona, has this to say after her one year stint in Manila, “I really enjoyed my stay here. It was very easy to market Spanish wines since Filipino and Spanish cultures are similar. I’m so proud of Spanish wines.

I believe they are one of the very best in the world.” She adds, “It’s about time we promote them. I’m glad everybody knows that Spanish wines are good wines, because when they get to try it, they will love it.” And a final word of advice from Virginia, before she leaves Manila and heads home for Spain, on how to best enjoy wine. “Never drink wine all of a sudden, like ‘bottoms-up’, because this will surely make you feel bad. Wine has to be drunk slowly.” For this reason alone, open a bottle of good Spanish wine and savor every sip the way it should be. Salud!

Spanish Wine Cellar & Tapas Bar 2nd Floor City Golf Plaza, Julia Vargas Avenue, Ortigas, Pasig CIty Tel. No.: +63 2 636.2963 Fax No.: +63 2 634.6307 Unit 101 Forbeswood Heights, Rizal Drive, Fort Bonifacio, Taguig City Telefax: +63 2 900.0726 Lower Ground Greenbelt 5, Legaspi Village, Makati City Tel. No.: +63 2 759.0965

www.barcino.com.ph

www.dineasiaguide.com

HE DID IT

My Wine highest status conferred on Italian wines which guarantee that the wine is of traditional style from its region, there are 35 labels. Under the IGT category for wine, made from non-traditional grape varieties using unconventional methods, more than 100 labels are included. The VdT, more commonly referred to as “table wine,” is the general category for wines of indistinct origin. There are more than 1,000 labels under this classification. For his part, Rondini has a stock of 35 quality wines produced in Italy and 70 labels changing at any given time. While studying wine, Rondini experienced what he calls “incredible things.” Because he needed to learn anything and needed to know everything about wine, his curiosity led him to develop a sense of professionalism which he would later adopt in managing his business.

ith over 30 years of experience traveling the world studying and tasting wines, Giuseppe Rondini has successfully combined the innate culture and tradition of Italy with the aromas and flavors in his bottles of Italian wine. A native of Piedmont, Italy who is married to a Filipina, Rondini has been distributing imported wines in the country since September 2007, when he established Giuseppe Rondini Corporation to select the best Italian wines under the brand My Wine. To heighten consumer interest in his wines, Rondini practically came up with a list of red, white, sparkling, and sweet wines complete with the type, origin, and label, including the level, vintage, estate, and the name of the wine-producing region. Under the DOCG level, the 48

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Since all of Rondini’s wines are imported from Italy, one of his major suppliers is Abrate & Sons Ltd. owned by friend Luca Abrate. Established in 1997, the Hongkong-based company is deeply rooted in a family tradition that goes back for decades. Abrate’s father taught him the secrets of the land and the vines and his studies at the university enabled him to improve a number of processes to enhance the end product. Though he is very much attached to his homeland and the local traditions, Abrate likes experimenting and every so often creates new wines which represent a modern interpretation of traditional products. His great dedication to wine-making has tremendously benefited Rondini, who finds pleasure in his partnership with Abrate.

Passionate wine lover Giuseppe Rondini did everything on his own and steered his wine business in the country to new heights of success. BY: PATRICK ANTHONY MEILY

A one-man sales team, Rondini knows how to handle objections when it comes to pricing, because he always sees to it that he delivers quality wines to his clients, composed mainly of Italian restaurants and private individuals. “Filipinos nowadays have a good palate and know how to recognize a good wine,” Rondini realizes. He intends to ride on this ever-increasing trend and plans to hold wine buffets and design wine gift packages in the future. Aside from quality wines, Rondini also distributes lemoncello, olive oil, and grappa. Exhibiting the character of a true salesman, Rondini emphasizes that the quality of his wines are both in taste and price. Good-naturedly, he ends with, “This is my wine!”

G/F Pacific Place Bldg. 539 Arquiza Street, Ermita, Manila PH: +63 2 559.1083 MOBILE: +63 915.118.8787 TELEFAX: +63 2 551.7053 EMAIL: mywinebygiusepperondini@yahoo.com

Bellini is the newest al fresco champagne and cocktail bar in Cebu City. The tasteful blend of old world European décor and casual lounge seating in an outdoor setting enclosed by a plush vertical garden wall is meant for guests to unwind from the frenzy of urban life and immerse themselves in an exotic environment where the “art of mixology” awakens the drive to have fun and enjoy the night.

Bellini offers an interesting variety of 6 different choices of champagne and 12 different sparkling wines, including the new trend in champagne cocktails and rose sparkling concoctions. Wednesdays feature Women’s Night with finger cocktails. Live Bossa Nova music is played by “One Click” on Thursdays. Listen to live Latin music by the “Sound Clippers” on Fridays. Dance to the groove of the music on Saturdays and treat yourself to Happy Hour moments on Sundays. Bellini promises to unveil a series of events – flaming bars, waitresses on wheels, and ice parties - that will change Cebu’s nightlife scene. BELLINI CHAMPAGNE & COCKTAIL BAR Panorama Heights, Nivel Hills, Lahug, Cebu City, Philippines PH: +63 2 232.7375

www.dineasiaguide.com

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www.dineasiaguide.com

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::to flatter our cravings

DISCOVERING There’s a kind of hush brewing in Davao, and it’s not what the region has always been famous for. But because Davao has more in store!

BY: PATRICK ANTHONY MEILY & KATHLEEN ASUNCION

DAVAO

ocated on the southeast portion of Mindanao, Davao consists of the provinces of Compostela Valley, Davao del Norte, Davao Oriental, and Davao del Sur, with Davao City being the regional center. Davao, considered to be one of the most progressive regions in the country, is famous for the Kadayawan festival, an annual thanksgiving celebration held in Davao City featuring floral floats parade, street dancing competitions, and exhibits that showcase the island’s artistic, cultural, and historical heritage.

Unknown to many, Davao is currently being developed as a tourist destination by promoting the region though its exceptional cuisine that stands out among other regional specialties. Spearheading the thrust towards this objective is the Department of Tourism (DOT), which is the lead agency in formulating various plans and programs in line with local government initiatives to establish Davao as a major tourism hub in the south. “The DOT is focusing on developing the food in highland communities of indigenous people,” says regional director Sonia Garcia. According to her, out of 23 ethnic groups in the country, 16 are found in Davao. She adds that what makes these cultural communities unique is how they prepare their own cuisine using only bamboo as their method of cooking. To showcase this one-of-a-kind custom, the DOT started holding kaimunan, Davao’s answer to luau, the traditional feast of Hawaiian food. The occasion is meant as a gathering to celebrate, wherein dishes are prepared using local ingredients and guests are served with gin pomelo cocktails. The entertainment consists of top-of-the-line cultural performers of Manobo fire dancers making use of a tribal motif. Arts and crafts made by weavers who are the actual lumads from the hinterlands are also on sale. The event, which is presently offered at Davao Insular Hotel, marks the only time guests interact with local tribes, making the culinary experience distinctly Davao. “Because Davao is one of the leading producers of tuna in the country, it has become the number one exporter of

sashimi,” Garcia continues. This is the reason why Marina Seafood Market and Restaurant in Davao City has become famous for its ten-way tuna. The concept, which was featured twice in travel and tour guides in Singapore, presents tuna cooked and served in ten different ways. You may choose a serving of lips to tail, sashimi or kilawin (fresh tuna in vinegar, shallots, garlic, ginger, and chili peppers), soup of fish eye in a bowl of individual portions, crispy fried tail, crispy skin chicharon, tuna kare-kare, panga, belly, dayok (fermented innards of tuna), and adobong bihod (fish roe).

LEGASPI SUITES

Another event being promoted by the DOT is fishtahan, a festival celebrating the fish catch of fishermen along the coastal areas of the region. According to Garcia, the event is in conformity with modules implemented by local government units concerned for the promotion of seafood as part of the long-term culinary development of local cuisine in Davao. To further develop Davao into a world-class diving destination, the DOT has implemented Dive Davao, a program that promotes dive sites most especially those located on the islands of Talicud and Samal. “Finally, people are coming in after six years, and these facilities are reaping the rewards of their investments,” proudly says Garcia, heaving a sigh of relief. At the tourism front, the DOT is currently pushing the Island-to-Highland package intended for seminar/convention participants and foreign tourists that features a three-day, two-night stay with regular banquet, now offered at Pearl Farm Beach Resort. www.dineasiaguide.com

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Aside from all these, Davao is also host to numerous hotels and restaurants that can compete with deluxe establishments in the country. One of these is Legaspi Suites. The story behind Legaspi Suites began when Pedro Lat Sr. fell in love with his future wife, a Carriedo. They were in love and it would have been the start of a lovely relationship. However, Pedro Lat Sr., coming from a lower economic status than his love interest was rejected by his future parents-in-law, who were not too keen in allowing their driver to have a relationship with their daughter. Pedro Lat Sr. vowed to give the love of his life a good future and bought a house for her. Determined to fight for his love, Pedro Lat Sr. left the country to work in the entertainment industry. He was able to save money and upon coming back to the Philippines, built the first movie house in Davao and established an ice plant there. His businesses flourished and they were finally united as husband and wife. He bought an old Spanish house at Legaspi Street in Davao City and settled there with his family. Because of his economic status, Pedro Lat Sr. only reached up to the third grade but the lack of education didn’t stop him from being successful in his businesses. To further improve his literacy, his wife taught him how to read and write. For many years, they lived a blissful life. It seemed like love really prevailed against all odds. However, when his wife was thirty, she suffered a stroke. Being true to his vow of loving his wife in sickness and in health, Pedro Lat Sr. took over the responsibility of taking care of his wife. He would give her a bath, comb her hair, brush her teeth, and even apply makeup on her face. Just as they thought that things couldn’t get any worse, war broke out and they were forced to leave their 54

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home during the Japanese occupation. Fortunately, when the country was finally liberated from Japanese rule, they were able to return to their home in Legaspi Street. The old Spanish house remained to be the home of the Lat family and is still standing after several generations that followed. In 2003, Pedro Lat’s son, Pedro Lat Jr. passed away and his children were thinking of selling the Lat property. However, through research and advice from friends, Pedro Lat Jr.’s children decided to transform the house into a 20-bedroom suite which is now known to Davaoeños as Legaspi Suites. The Lat compound was further developed and is now a commercial area that is home to various establishments.

ANISABEL SUITES

Another interesting love story worth looking into is the story behind Anisabel Suites. When couples get married, they declare their vows to love each other for richer or poorer, in sickness and health, and till they are separated by death. Architect Elmo Ferrazini and wife Mylene were living like any normal couple. They managed to get by pretty well and were blessed with three children. However, the family experienced a serious blow when Elmo was diagnosed with terminal cancer. Just like any father, he became worried about where his family would get their income after he faces the inevitable. He had to think of a way of how his family would get by. Thus, Anisabel Suites was born. Anisabel Suites is located at Dizon Road in Davao City, fifteen minutes away from the airport. This 18-room establishment contains three kinds of suites: the Executive Suites, Deluxe Suites, and Salon Suites. All rooms, well-designed using sleek interiors, are inclusive of a bed and breakfast for two,

LCD television, and free Wi-Fi internet access. Parties and other events can also be held in the hotel. Guests can choose from their function room or their meeting room for a more intimate setting. Anisabel Suites is also home to Mamu’s Restaurant and Bar which also caters to various business, civic, and social events.

::to flatter our cravings

On the restaurant scene, visiting Davao would not be complete without a stopover at Harana Restaurant, one of the most well-liked establishments located at Torres Street in Davao City. Harana, which means ‘serenade’ in Filipino, had humble beginnings when it started in 1966 as an ihaw-ihaw in the backyard of Attorney and Mrs. Fermin Abella in Matina, Davao City. Husband and wife Rogelio ‘Noning’ Lozada and Rosario ‘Charito’ Abella-Lizada started out with a small capital and pretty soon, Harana expanded into a restaurant that the people of Davao would frequently go to. During its early years, Harana’s customers would mostly be composed of students from the Philippine Women’s College and Ateneo de Davao. This is where couples from both schools would meet. Spareribs, the restaurant’s

LEGASPI SUITES Paseo de Legaspi, P. Pelayo Street, Davao City 8000 PH: +63 82 227.8613 www. legaspisuitesdavao.com

specialty, is still included in the menu up to this day. The recipe is the family’s own and the locals have been loyal enough to keep on coming back. Today, Harana remains to be an institution in Davao. The Lizada family also owns several other establishments aside from the restaurant. Perhaps one of the reasons why the Lizada family business is so successful is that they take care not only of their customers but also of their employees. Some of the employees of Harana have been with them for more than two decades. The staff is given incentives, free board and lodging, as well as retirement benefits. More than a place to drive away your hunger, Harana has been and will remain to be a tradition that will continue in the years to come.

ANISABEL SUITES 88 F. S. Dizno Roa, Bacaca, Davao City 8000 PH: +63 8 222.58114 Fax: +63 8 230.51612 www.anisabelsuites.com

All these programs and establishments are the living testament that Davao has become truly exceptional with its rich heritage evident in its cuisine and tourism industry. Because of this, the DOT has recognized the remarkable potential of the region. Apart from existing programs, culinary tours are in the offing, which are designed as an awareness campaign to discover Davao. In closing, Garcia says, “The DOT is here to give directions. The LGUs are the ones who formulate and implement the guidelines.” For more of the sights and sounds of Davao, you may visit http://www. discoverdavao.com.

HARANA F. Torres St., Davao City 8000 PH: +63 82 227.3937 PH: +63 82 227.5615

HARANA

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BANGKOK delicious The appetizing flavors of Thai street food are brought to the fore at this newest culinary destination in Davao City.

iners in Davao will be treated to an extraordinary fare once they visit Bangkok Wok, the latest specialty restaurant to grace the culinary scene in Davao City. Located at the Robinson’s commercial complex, Bangkok Wok presents Thai cuisine which is given a contemporary twist to suit local tastes and preferences. Owner Carmina Mapa-Del Rosario shares how it all began. “Cooking is a thing I like to do,” she says. Because of her father’s business, Carmina practically grew up in Thailand where she studied high school and lived for almost five years. The experience developed her passion for Thai food. Together with husband Raffy, who originally hails from Davao, she finally decided early this year that it was the perfect time to open their concept of street food in a modern setting. Bangkok Wok, which opened only in May 2009, offers inexpensive good food freshly done and prepared by a Thai chef to ensure authenticity. Not only this, Carmina adds, they also make use of ingredients directly imported from Thailand. The food at Bangkok Wok is virtually a gourmet’s delight. The popular items include: crispy prawn crackers with coconut, pork, and cilantro dipping sauce; crispy morning glory salad with prawns, crispy shallots, and sweet lime dressing; six-hour braised pork knuckles with hard-boiled eggs, bok choy, green 56

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chili sauce; crispy soft shell crabs on top of yellow curry, and a varied selection of rice and noodles, desserts, and signature drinks. “We have a dessert made from durian which we call tako durian,” reveals Carmina. Bangkok Wok offers specials on a regular basis to attract repeat customers composed mostly of the neighboring Chinese community and travelers who know how to distinguish good food. The restaurant also provides sit-down dinners and intimate caterings for special occasions. Aside from traditional Thai interiors, the use of gray and bright orange colors define the modern ambiance. When asked about their future plans, Carmina says that they intend to develop a new concept in the next few months. They also plan to hold ticketed events on wine and food pairings in the near future. Everything considered, the food and flavors of Thai are perfectly presented at Bangkok Wok to showcase the smell, the look, and the taste of Bangkok.

BANGKOK WOK Robinson’s Cybergate, J. P. Laurel Street, Bajada, Davao City Tel. No.: +63 82 282.1231 +63 82 300.1345

The Legacy Continues Visitors are guaranteed to have a classy and sophisticated experience at this newly opened boutique hotel in Davao which was borne out of true love.

egaspi Suites started as an old Spanish house owned by the Lat Family. It was purchased by Pedro Lat Sr. during the early part of his marriage. However, it took many years before Pedro Lat Sr. was finally able to buy the house due to financial constraints. He was not always financially blessed. During his younger years, he worked as a driver of the Carriedo family. He fell in love with Carriedo’s daughter, but her parents did not approve of their relationship even if he promised her a good future. Seeing that he had to fight for his love, Pedro Lat Sr. left his homeland to seek his fortune overseas. Upon his return, he was able to establish a movie house and an ice plant in Davao. Through sheer determination and hard work, Pedro Lat Sr. was finally able to buy a house where he settled with his family. The house was located along Legaspi Street in Davao City and remains there up to this day. Today, Pedro Lat Sr.’s grandchildren have inherited the property. In 2008, they were driven by their passion to build a legacy that can be experienced by all who stay at Legaspi Suites. The place is a far

cry from its humble beginnings when it was first purchased by the Lat family. The Lat grandchildren decided to transform the place into a 20-room boutique hotel located in the heart of Davao’s business and entertainment district. Locals and tourists alike all enjoy staying at the hotel. Perhaps it is because of the historic residence now known as Recuerdo as its centerpiece. Recuerdo brings about a sense of style and comfort and is a reminder of the time when things were simpler and life was uncomplicated. Recuerdo has long been the setting of classy private parties, particularly in the 60s and 70s. Now, it has opened its doors to the public as a venue for banquets, functions, and seminars. Guests staying at Legaspi Suites can choose to stay in the single occupancy Classic Room, single or double occupancy Premier or Twin Room, the double occupancy Deluxe Room, or the triple and quadruple occupancy Suite. All rooms have the basic amenities one can usually find in a hotel. These include cable television and hot and cold showers. The rooms also have Wi-Fi access for those who wish to connect to the internet. The compound where Legaspi

Suites is situated also plays host to various establishments such as laundry services, a hair salon, dental clinics, a coffee shop, a restaurant, and bars. Guests can dine at the hotel’s restaurant, Kusina Selera, which features traditional Filipino dishes with its own signature spin. Those who want to relax and just let their hair down can go to Tata Benito’s, a coffee shop that also serves various dishes from pasta to pastries. Aiming to continue providing customers with impeccable service, Legaspi Suites takes pride in having a warm and dedicated staff, always making sure that guests staying at the hotel will have a convenient and leisurely experience.

Paseo de Legaspi, P. Pelayo Street, Davao City 8000 Tel. No.: +63 82 227.8613 www.legaspisuitesdavao.com

www.dineasiaguide.com

Escape the ultimate

Indulge in ref ined luxury at Cebu’s premiere boutique resort.

re you caught up in the stress of everyday life? Do you feel like taking a break from the hustle and bustle of urban living? Do you want to get away from all the pollution in the city? Does your body crave some rest and relaxation?

If you answered yes to all of these, then head off to ABACÁ Boutique Resort on Mactan Island in Cebu. ABACÁ was recently awarded top honors on Conde Nast Traveler’s HOT List 2009, Destinasian Magazine’s LUXE List 2009 and Cathay Pacific’s Discovery Magazine ASIA Cool 2009. The tropical paradise, many in Manila are treating as their new home away from home, is situated on Punta Engaño Road just 15 minutes away from the Mactan International Airport. Bask in a world of warm sun and the tranquil seafront while enjoying the luxurious amenities offered by ABACÁ. A maximum of 18 to 20 guests are welcome to stay in 6 deluxe suites and 3 expansive villas. Guests will certainly feel at home with the 24-hour butler service included with all suites and villas of the resort. Each suite measuring 65-75 meters features complimentary wireless high speed internet, LCD satellite television, full-service mini bar, king-sized beds, ipod docking stations and 100% cotton and silk linens. Oversized spastyled bathrooms come with free-standing bathtubs and separate showers, his and hers sinks and other deluxe features. Aside from the comfortable amenities, each villa measuring 110-120 square meters offers the free use of a 24” Apple iMac computer and a personal plunge pool. The California and Mediterraneaninspired ABACÁ Restaurant has been

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awarded Cebu’s Best Restaurant honors for 2 years and serves the cuisine of owner and Chef Jason Hyatt. The menu is comprised of wood-fired oven roasted meats and seafood, handmade pizzas and pastas, freshly baked breads, tapas and a wide array of salads and appetizers. Spa services, consisting of natural facials, therapeutic massages and personalized body treatments, are designed for the ultimate relaxing experience. Guests have the option of availing the services in the privacy of their suite, villa, terrace or in the resort’s climate-controlled spa rooms or oceanfront cabanas. Enjoy a calm surrender as you immerse yourself in a fragrant bath of aromatic flowers and luxuriate in an organic papaya wrap or loosen your muscles with a soothing massage. ABACÁ uses their own specially formulated recipes and blends using the finest natural ingredients. Health buffs can also enjoy the fully equipped gym with complimentary drinks. Various activities can be enjoyed by guests accustomed to an active lifestyle. The 150-square meter oceanfront infinity pool is perfect for a leisurely swim. A selection of boats and cruise options are available, from small dinghies to luxury blue water cruises for island hopping. PADI (Professional Association of Diving Instructors)-accredited dive programs can be arranged by your

butler. Jet skis, wind surfing, sailing, and snorkeling can also be arranged at the resort. Golf enthusiasts can enjoy the 3 international standard golf courses located within 30-45 minutes from Abaca. Resort guests are also welcome to visit the resort-owned deserted private island, Cumungi, which is protected by a mangrove forest. Redefining luxury, ABACÁ offers the ultimate escape and an enjoyable vacation you will never forget.

ABACÁ BOUTIQUE RESORT

Punta Engaño Road, Mactan Island, Lapu-Lapu City 6015 Cebu Tel. No.: +63 2 495.3461 Fax: +63 2 495.1378

www.abacaresort.com www.dineasiaguide.com

Perfect Hideaway What lies deep in the heart of D’ Mall on the island of Boracay awaits vacationers who will surely be in for some surprising treat.

lowly but surely making a name for itself as a resort to reckon with in Boracay, Grand Boracay Resort is conveniently located at D’ Mall in Station 2, just a few steps away from the pristine white sand beach and clear azure waters of the tropical island getaway. Opening in October 2008, Grand Boracay Resort is sprawled within 5,000 square meters of flourishing tropical greenery amidst a natural landscape of blossoming orchids and a variety of towering fruit-bearing trees. Accommodations are designed with minimalist interiors, making use of soft lightings and elegant furnishings that create a homey and comfortable feeling. Each of the 58 guest rooms consisting of superior, deluxe, and suites – is equipped with air-conditioning system, cable television, fully stocked mini bar, IDD/NDD telephone service, private toilet

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and bath with hot and cold shower, coffee and tea making facility, and safety deposit box. Aside from the modest yet functional amenities, other services include 24-hour room service, the use of a DVD player upon request, massage services available from 10:00 am to 11:00 pm, same-day laundry services for items deposited before 8:00 am, and complimentary Wi-Fi access. Most sought after by couples who wish to spend the special moment of their lives in a romantic and idyllic setting is The Wedding Garden, the newest venue of Grand Boracay Resort exclusively for weddings and other receptions. The garden, reminiscent of an intimate evening conducive for vows of heavenly bliss and eternal promises, is complete with a gazebo and a twostory open-air pavilion. The ideal location provides the perfect ambiance for the ultimate dream wedding, giving credence to that once-in-a-lifetime commitment and

ensuring the holding of a truly memorable occasion. Affordable wedding packages are tailor-fit to suit the needs and requirements of would-be spouses. Soon to open is The Pavilion Spa. After a long and tiring day, guests can avail of facial and body massages for that all-out pampering intended for soothing the body, relaxing the mind, and engaging the senses. A coffee shop, restaurant, and grill house are the food and beverage outlets that can be found in the resort. The coffee shop serves an array of beverages and light meals. The restaurant offers a wide selection of mostly Asian and European cuisine for breakfast, lunch, and dinner. Bestsellers include steamed lobster, lapulapu, crab, and other seafood dishes. The grill house, on the other hand, serves grilled specialties such as steaks and seafood and a variety of cocktail drinks.

Design Concept: Bells n’ Blooms

Grand Boracay Resort also has various facilities such as a lagoon-shaped swimming pool, multi-purpose cabanas, conference and meeting rooms, and a 24hour standby generator. D’ Mall, beach, and main road are all easily accessible by means of three gated entries protected with round-the-clock security. Owner Tony Tan never imagined that he would end up in the resort business someday. A native of Hong Kong, he migrated to the country in the early seventies with nothing much. Armed only with a keen business sense, Tan ventured into the manufacturing and distribution of hair gels under the label Michael, his Christian name, and later expanded his products to other cosmetic items. This proved to be the turning point of what he initially perceived as a lackluster undertaking, admitting how hard it became for him. “It was quite difficult back then when I was starting. I did everything on my own,” he recalls. A great deal of patience, coupled with perseverance, got the better part of Tan, who successfully weaved his way through life’s ups and downs, absorbing each and every lesson he has learned and adopting each and every knowledge he has gained along the way. Always in a jovial mood, he never fails to provide even a few words of encouragement to the people around him who remain clueless to the degree of courage he mustered and the amount of sacrifice he endured in order to achieve

the success he is enjoying, simply because of his happy-go-lucky outlook in life. Today, Tan is managing the day-today operations of Grand Boracay Resort. With able support from his daughter Gail, he personally oversees every aspect of his resort business, guaranteeing that every guest does not leave the resort unsatisfied with the kind of customer service his staff delivers. Tan highly values professionalism among his personnel by formulating policies and procedures to instill in them the right attitude and behavior towards interacting with and treating resort guests. Ambitious as he is, Tan has future plans of establishing a chain of resorts in the country. He already has several prospective locations in Bohol and Palawan to name a few, hinting that these may be named Grand Bohol and Grand Palawan resorts. When asked further on his plans, he points and directs his attention to Gail, without a doubt his heir apparent. Families and friends will find the nature-inspired surroundings of neatly manicured lawns and beautifully decorated gardens delightfully cozy at Grand Boracay Resort, “where paradise is closer than you think…”

GRAND BORACAY RESORT D’ Mall, Boracay, Malay, Aklan Tel. No.: +63 36 288.4881 Fax No.: +63 36 288.4883 Manila Sales Office 65 Mayon St., Bgy. Sta. Teresita, Quezon City Tel. No.: +63 2 731.5971/72 Fax No.: +63 2 731.7094 Email: salesgrandboracay@gmail.com grandboracay_reservation@yahoo.com

www.grandboracay.com.ph

Photography: Michael Jerome De Vera www.dineasiaguide.com

Living Live the life the way you wanted it to be and experience something extraordinary in this f inest deluxe hotel which is making a distinction in the hotel industry in Pampanga.

trategically located within the Clark Freeport Zone in Angeles City, Pampanga, Hotel Vida is an upscale 125-room deluxe hotel that sits on a 1.9-hectare property surrounded by century-old trees and scenic mountain views. An hour and a half drive from Manila via the newly renovated North Luzon Expressway and a forty minute drive to Subic via the Subic-Clark-Tarlac Expressway, the three-cluster, five-storey hotel serves as a portal to the commercial, social, and cultural hub of the former military base. Committed to serve the highest standards of service, Hotel Vida boasts of spacious guestrooms which are luxuriously furnished with a range of deluxe amenities never before seen in standard hotels in the area. Each room features an electronic entry lock, safety deposit box, mini bar, IDD/NDD telephone service, coffee/tea-making facility, cable television, toilet and bath with bathtub, luggage rack, and lighted closets with hangers, all designed to provide maximum comfort and convenience. Guest services include 24-hour room service, in-room massage, laundry and pressing, wake-up call, transport service, foreign exchange, and a medical clinic. Stylish may very well describe the accommodations. Unlike other hotels which are more formal and stiff, Hotel Vida prides itself with Zen-like interiors that produce an informal, homey, and relaxing ambiance. The façade itself has been widely complimented for its unique, modern tropical theme emphasized by earth tone colors and highlighted by abundant water features and lush landscaping. To cater to the needs of business and vacation travelers, facilities at Hotel Vida consist of a swimming pool, business center, sundry shop, gym, spa, conference rooms, and the Terra Tent, an air-conditioned tent which can accommodate up to 150 persons ideal for meetings, events, and other social functions. A kid’s inn is in the works to serve as playground for children. Food and beverage options include SALT Coffee Shop, Hotel Vida’s in-house restaurant, which offers a wide selection of superb local and international cuisine, choices of kiddie meals, and a delectable array of signature dishes artistically prepared by their new Master Chef who is a Scottish national. Indicative of the exceptional skills of the restaurant staff,

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headed by 1997 Kalakbay Awardee Cesar Reyes, is its recent achievement as Overall Champion in the professional category of Chefs on Parade in 2008. MALT Bar, on the other hand, is just the right place to go to for unwinding after a long day or simply to have a good time. Cool interiors, warm service, a good selection of drinks, and eclectic music set the mood as one of the best ways for a nightcap. What’s behind the name? “Vida is Spanish for ‘life’. We want to bring life into the once sleeping environment of Clark,” replies resident manager Cecille Sanchez. She adds that Hotel Vida was constructed in nine months and has been operational since July 2008. “Since then, we’ve had our share of regular clients composed of Asians (mostly Koreans), locals, and corporate guests.” According to Sanchez, plans are underway for the growth and expansion of Hotel Vida. She says this is the reason why the hotel affiliated itself with Widus Vacation Club, an exclusive membership club that features a timeshare program,

serviced residences, another hotel, villas, and a water theme park. “We expect the project’s completion by 2014,” Sanchez cordially relates. Aside from these future developments, she states that a casino will open in December 2009. Visually stunning and perfectly planned, the hotel capitalizes on the natural ventilation, adequate space, and picture-perfect scenery that can be enjoyed from any perspective. The breezy atmosphere, made more animated by lively acacia and palm tress, radiates total relaxation and choicest comfort, qualities that every guest will always look forward to at Hotel Vida.

HOTEL VIDA

5414 M.A Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga 2023 Tel. No.: +63 45 499.1000 FAX: +63 45 499.0979 Manila Sales Off ice Tel. No.: +63 02 840.1430

www.hotelvidaclark.com

www.dineasiaguide.com

A CUT

Above the Rest

With keen business sense, David’s Salon founder David Charlton has successfully managed a business that has grown by leaps and bounds and has developed what BY: KATHLEEN ASUNCION might be considered the largest salon chain in the country.

beauty salon has become our best friend whenever we need some kind of beauty fix. It is the place we run to if we want to just kick back and allow professionals to perform their magic on us. We arrive at the salon aiming to be transformed, and we emerge feeling brand new. In the Philippines, a lot of beauty salons have been making waves in the industry. David’s Salon is one of them. What then does David’s Salon offer that makes it stand out?

Being the son of a hairdresser, the grandson of a barber, and the nephew of another hairdresser, one can say that hairdressing was in David Charlton’s blood. Though exposed early to the industry, helping out in his uncle’s salon when he was 12, hairdressing was not something Charlton dreamed of getting into. However at the age of 16, instead of going to college, he started working in a salon, employed during the day and teaching at South Shields Technical College in the evenings. When he applied for the Hongkong-based Rever Salon, Charlton thought that he will end up working in Hongkong. Nonetheless, he ended up managing the Philippine branch of Rever Salon at the Mandarin Oriental Hotel. The partners of Rever ended up selling the salon to Charlton, expanding the brand by opening five more branches. In 1989, Charlton was asked to put up an outlet at the Farmer’s Plaza in Cubao, Quezon City. He thought the high-end services offered by Rever did not fit the crowd of Farmer’s Plaza. Thus, David’s Salon was born. The salon gives the same kind of services but at more reasonable prices. Today, David’s Salon has almost 200 branches located all over the country. David’s Salon provides the usual hairstyling services such as haircut, shampoo and blow dry, hair perm, relax, hair rebonding, and digital perm. Tired of natural hair color? Opt for hair coloring services that include tint, root tint, highlights foil, highlights cap, and color conditioning. For those who want to improve their crowning glory, hair treatments are also available. Choose from regular hot oil, hair spa, and the powerdose. For an important event to go to and wanting to avoid the hassle of doing your own make-up, leave it to the professionals and avail of the make-up services. Customers have the option of going for hair and make-up, full make-up, or just eye make-up. Caring for the nails is also done at David’s Salon. Salon goers can be treated to a manicure, pedicure, foot spa, and foot reflexology services. To get rid of unwanted hair, the salon also has waxing and threading services involving the waxing and threading of the eyebrows and upper lip. For the legs, patrons can go for the following waxes: half leg, full leg, bikini, or Brazilian. In addition, David’s Salon has launched its own line of hair care products. The line, which is manufactured in Thailand, is produced in association with a Japanese supplier of beauty products and based on Japanese technology that uses high quality ingredients and plant extracts. The products available include three kinds of shampoos, a special conditioner, and three treatment products. David’s Salon’s Nourishing Shampoo restores moisture loss for very dry and damaged hair. The De-frizz Shampoo replenishes moisture and calms frizz. The Color-Treated Shampoo protects chemically treated and colored hair from fading. Customers can avail of the Hydrate Conditioner which softens dry, damaged, and colortreated hair. The Moisture Masque is an enriched formula that treats stressed hair and reduces breakage. The Conditioning Treatment is a concentrated treatment to help protect against damaged ends, smoothens cuticles, reduces frizz, and adds vibrancy. Lastly, the Shine Serum is a non-sticky serum for all hair types and can protect hair from sunlight, helps reduce frizz, restores shine to dry hair, and makes hair more manageable. 64

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Unlike other salons, David’s Salon provides training for their staff. Located in Makati, their three-floor training center boasts of state-of-the-art equipment and a well-trained faculty. Accredited by the Technical Education and Skills Development Authority (TESDA), the training center was originally intended for the staff but later on opened its doors to the public. To implement effective trainings, the center uses the latest visual aids and the most up-to-date instructional materials. Resource materials used include books, videos, and powerpoint presentations. Internet facilities are also available for a continued and more enriched learning. The center has an average of only ten students per class to provide a more guided one-on-one instruction. Saturday and night classes are also available for those who can’t attend classes during regular working hours. The classrooms are conducive to learning since students learn in a clean, spacious, and fully air-conditioned environment. The staff of David’s Salon is continuously trained because Charlton believes that they should never stop learning to be able to provide quality customer service. Their staff is sent abroad for seminars and hairdressing competitions to allow them to grow in their chosen field. International trainers are also sent here to train the staff. Charlton takes care of his employees just as well as he takes care of his patrons. He makes sure that his staff is happy by giving them benefits, good salaries, and commissions. He wants to make sure that they enjoy and look forward in coming to work everyday. He believes that if one is happy with his work, then he would give a much better performance. Charlton likewise intends to make the whole David’s Salon experience an enjoyable one so that when people leave his salons, whether they are a customer or part of the staff, they are happy and would keep coming back.

For David Charlton, a continuous education is important. He sees to it that salon personnel keep up with the latest and most fashionable in the hairdressing industry. This is something that they have done and will continue to do so. By further expanding, upgrading the staff, and improving on what needs to be improved, Charlton envisions David’s salon to become a benchmark in the business. He dreams that David’s Salon will become a household name: a salon that everyone will automatically go to; a salon that provides great products and services; and the best salon there is. When asked about what sets his salons apart, Charlton said that their consistency as well as the whole David’s Salon experience sets them apart. He added that they have a David’s Salon guarantee wherein if you’re not happy with your hair, come back within the week and they will gladly fix it for free with no questions asked. Now this is something a lot of salons do not have. According to Charlton, they would want to be able to give customers the very best service possible and the very best products available at the most reasonable price they can. With an efficient staff, commendable service, and quality products, it is clear that his beauty shop strives for excellence. And this is what makes David’s Salon a cut above the rest.

DAVID’S SALON

1251 Cardona St., Brgy. Poblacion, Makati City Tel. No.: +63 2 897.4247 FAX No.: +63 2 890.9098

www.davidsalon.com.ph

www.dineasiaguide.com

Haven for Well-Being BY: WEENA MEILY

Using cutting-edge technology, this state-ofthe-art clinic has practically discovered the secrets to longevity for a renewed and revitalized life.

hanges in the world today gravitate toward the understanding that all things are interrelated, and that humans can best be helped to heal and grow when seen in their total interpersonal, cultural, and natural environments. The understanding of the whole personal well-being includes loving yourself, loving other people, loving your work and play, loving the Earth, and loving the Divine Spirit, so says Howard Clinebell, PhD, author, teacher, and counselor. The wholeness or well-being is not the absence of brokenness. It is welcoming our imperfections as well. For at the core of life is an invitation to choose what to do with this brokenness. And to choose to love is the heart of well-being. “You cannot give what you don’t have.” And in order to give your all to work, service and all other aspects of your life, you have to choose to love first - yourself. Giving your all for others means giving yourself the best. Indeed there are many encouraging trends in this direction today; a trend that suggests well-being as a “valuable guiding image” for life to be lived to the fullest. With a myriad of choices for the best things in life, health becomes a priority. And when health becomes a priority, we need to choose a team of professionals to whom we can fully entrust our life. At last, choosing a perfect 66

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clinic that guarantees improving the quality of life and increasing a healthy lifespan is not a problem. This is what the Asian Institute of Longevity Medicine is committed to. The story begins when two former schoolmates serendipitously bumped into each other in an anti-aging conference in the US and vowed to do collaborative work after pursuing full training on longevity medicine in Europe. What used to be a dream is now reality. Established in 2007, the Asian Institute of Longevity Medicine (AILM), formerly known as Asian Aesthetics and Anti-Aging, is focused on neutralizing primary age accelerators to prevent disease and to promote a healthy lifespan. The clinic is also an institute as it engages its inclusive medical facility in actively contributing to research, educating patients and doctors, and delivering cutting-edge treatment based on the principles of the European Academy of Quality of Life and Longevity Medicine. As such, AILM caters not only to people who want to stay healthy and young but also practitioners who are interested in applying the principles of preventive, longevity, and regenerative medicine in their current practice. Though longevity medicine has been practiced in Europe for 15-20 years now, it is a relatively new field in the Philippines. The founders are the first and only forerunners of this particular medical practice in the country. “Longevity medicine is preventive medicine. It is a disease prevention specialization that does not primarily focus on the afflicted person but aims to prolong life. This includes addressing the symptoms of aging,” says Dr. Quincy Raya, one of three practitioners in AILM who specialized in anti-aging medicine in Paris and Athens. “With hormones restored to near optimum or optimum levels, the aging process is significantly slowed down and the quality of life improves,” Raya emphasizes. Hormones affect almost all aspects of physical functions which include the promotion of supple skin and wrinkle prevention. And because of this, AILM introduces Bio-identical Hormone Replacement Therapy (BHRT). BHRT is a process that extracts tailored doses of hormones from natural sources, such as plants, which the body would treat as if they were its own. Toxicity is almost nil and produces more or less no side effects. It is interesting to note that depending on how early one starts on BHRT, which ideally should be between 35-45 years old, hormones can be restored to what they once were from five to twenty-five years ago.

Hormones govern the body so that when estrogen (the female hormone) levels drop, for example, the skin may lose its elasticity and wrinkles may form around the lips and eyes. “And so, although not necessary, menopausal women-clients of AILM are also given the choice to menstruate again by undergoing a certain process to restore and rejuvenate the female form,” says partner Dr. Christopher Rex Gloria, who has accomplished his Clinical Endocrinology studies at Harvard University and specialized in hormone studies in Paris, Brussels, Kuala Lumpur and Jakarta, and anti-aging medicine in Bangkok and Paris. Treatments at the clinic also promote a healthy diet and lifestyle. One of AILM’s goals is for patients to grasp the real diet and lifestyle that promotes good hormone production. The diet and exercise programs are customized according to the patient’s likes and dislikes, so that chances of falling off the program are minimal. AILM’s local and international clients have expressed a desire not only to look good externally but experience legitimate well-being internally as well. Thus says Dr. Joel Lopez, another practitioner and specialist who is presently the Associate Medical Director of the San Francisco Medical Group based in San Francisco, CA. He is also a member of the American College for Advancement in Medicine, the American Academy for Anti-Aging Medicine, and the American Holistic Medical Association. In partnership with Ticeba, a life-science company based in Heidelberg, Germany, AILM works on stem cell research and regenerative medicine. In addition, AILM offers stem cell banking and therapy and preventive genetic diagnostics. Chelation therapy, vitamin infusions, dietary coaching, and nutritional assessment are included in the clinic’s roster of programs and services which are long term. Committed patients who are willing to follow a healthy lifestyle on a daily basis require strict participation and excellent compensation. Aside from hormonal deficiencies and menopause/ andropause syndromes, longevity medicine focuses on other conditions such as sexual dysfunction, depression, and anxiety. It improves nutritional support in cancer therapy, weight problems, low energy and vitality, and auto-immune diseases (such as multiple sclerosis and lupus). All have been excellently handled and treated by the competent professional team of AILM.

What then makes AILM unique? Combining both European and American principles of longevity and anti-aging medicine, AILM is the only institution in the country and in Asia that offers comprehensive up-to-date therapies guaranteed to improve the quality of life and promote a healthy lifespan through greater vitality, mental acuity, and an overall zest for life. What’s more, it can offer all its services mentioned in one roof. AILM exists to be committed to life enhancement, life extension, and life preservation. The clinic definitely assures its clients that, quoting US pioneer W. Lee Cowden, MD, this medical practice indeed can “add years to your life and life to your years!”

2/F Liberty Plaza, 102 H.V. De La Costa Street, Salcedo Village, Makati City PH: +63 2 385.1111

www.a4clinic.com

www.dineasiaguide.com

“There are depths within me I would like to touch; and there are depths of the Great Presence I would like to experience. Surrender within me, O Great Presence, these new depths as I give myself up in loving abandon to your holy creativity...”

Of Traveling, Storytelling, and Food for the Soul

ust as I thought I could get things done on my way to Malaybalay, Bukidnon - last minute finishing touches on my module for a workshop - I met Minnie. The air was chilly; passengers were relaxed waiting for domestic flights. Mine was the 9:45. I took out my non-fiction James Conlon book. Snug as I was, waiting for the last youth-participant to this National Youth Peace Camp organized by an NGO I am networking with, my peripheral view saw Minnie quietly reaching into her bag. And then the scent. It was a relaxing one. My eyes met hers, she smiled and as if she knew exactly what I wanted to ask, readily answered, “It’s tiger balm, the white one. It’s good. Nice scent too. “ Yes, I really liked the scent. I love these chinese instant medicines. They’re a cure-all. This led to a friendly conversation with Minnie, one story after the other. I don’t really know what’s with me, but when I get into “peopled” places such as airports, malls, bus terminals and ladies rooms, I seem to be a great target for storytelling. Most of them are elderly people or, I would discover later, people suffering from a certain illness. Some people exude a welcoming spirit that attracts other people who might need help. And this ‘help’ isn’t the trivial ‘picking up a fallen handkerchief’ thing, but can be as serious as helping someone who has “fallen” into spiritual depths. Ever experienced the spiritual depths? It’s that neverending, keep-coming-back, feel-like-a-rollercoaster-ride-minus-the thrill feeling. I’m lost for words to describe it. Some artists call it the ‘dry spells’. Poets call it “a blank page’. Others call it ‘depression’. My early arrival seemed to gather a sacred purpose. I had more than three hours to wait for boarding time. And my book read, “ ...interiority means we each have a personality that is our own, a spontaneous energy that creates relationships.” Spontaneous it really was. It was a surprise. Have you ever felt like some time in the past, you’ve met this person you’re talking to? Your feeling seems to be so light with this person that everything else around becomes unbearable. It was like I went to the airport just for this purpose. As she opened up her story, I 68

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began to feel something deep opened up within me and it was good. As we talked about the Chinese medication, I discovered her eyes seemed to be exhausted. Her voice was so soft I had to ask her to repeat what she said almost every time. Then it came. I don’t know how. I can’t remember. Tears welled up as she talked, and I heard her mumble about her father’s death. It was four years ago. I still miss him. I am “daddy’s girl”. He was so gentle, loving, the kindest dad in the world. These were very much impressed into my memory. I can’t forget the help-me-i-can’tunderstand-why look. She was grieving. After four years she never had a chance for real good grieving time. I was struck by this new reality. I had a connection with her story. I too am grieving, not only for my own father’s loss last year, but for so many things i have to let go in so many instances in my life. Letting go, that’s the issue. Does that sound familiar? How much of our lives have been spent in “letting gos”? Parents, I know you can relate to this. But there is an all-familiar experience in each of us. We have had experiences of giving up things, losing friends and loved ones, yielding to unexpected situations, and actions that call for decisions so urgent you just have to give something up for the benefit of the other. I realized that in my forty-eight years roaming about this planet called Earth, my heart aches for so much losses I’ve had. Finally, I decided this is what I needed to face. A real encounter with my losses. To tell my story of pain. How grim, you might say, but wait, that’s exactly what I found out about facing your loss. The fact is, you can only appreciate the light when you have been in the dark. Victory comes after the fall. What matters are the insights and wisdom learned in the process. I remember a gold mine I found from Thomas Moore: This ‘minotaur’ of my labyrinth - my soul - this suffering, this beast that stirs in the core of my being is also the Asterion - the star - of my interior life, my innermost nature. I have to give time

BY: WEENA MEILY

to care for this suffering with extreme reverence so that in my fear and anger at this beast, I do not overlook the star - the beauty of my soul I have fallen into ignorance and confusion, so that now I can see this as an opportunity to discover that this beast residing at the center of my interior life is also an angel... (from Care of the Soul) And this angel is bringer of good news - that it is possible to begin again, to hope for the best, because better days are coming. Indeed, we think this journey we are taking now seems dark and dreary, but passing through raging waters and braving the strongest storms is challenge for the human spirit. Minnie talked about the things she learned from her father’s passing away, and it seemed like it was endless. It was a beautiful symphony. The love she felt from friends, the care of her also-grieving mother; just as she was talking to me everything seemed so significant now. Until that time in the airport, she never felt the need to remember and tell her story. Getting down into the depths is sometimes necessary for the spirit within to quiet down, be still and know, trust and let go (Ps. 46:`10). Most of the time it is the conflict within us that is more difficult to come to terms with than all the battles in the history of the world. As I told Minnie to befriend this pain within her, my heart was full of compassion. I couldn’t give her anything except cry with her, hold her hand and assure her of God’s faithfulness. What ever happened to my newfound friend? We exchanged mobile numbers before we said goodbye (yes, just as the last participant arrived, we were done with our sharing), exchanged kisses, hugs, “be safes” and “take cares”. Up to this moment in time, we are good friends and will remain so as long as life breathes. This is food for the soul...nourishing, nurturing...go gently through life... (You are welcome to follow Weena’s blog at onthehealingpath.blogspot.com)

RESTAURANT LISTING

www.dineasiaguide.com PHOTO SOURCE: 360ยบ RESTAURANT69 & BAR

PHILIPPINE MAP

ILOCOS NORTE BAGUIO

LUZON

PAMPANGA

METRO MANILA CAVITE NAGA BORACAY CEBU

PALAWAN

VISAYAS

BOHOL

DAVAO

MINDANAO 70

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luzon restaurants :: MAKATI CITY 73 360° RESTAURANT & BAR 74 BRASSERIE BOHEME by THE GUSTAVIAN 76 CARPACCIO 77 CARUSO RISTORANTE ITALIANO 78 CHESA BIANCA 79 I’M ANGUS 80 NU·VO 81 ZENSES NEO-SHANGHAI CUISINE MUNTINLUPA CITY 82 THE FRENCH CORNER 83 UNION JACK TAVERN PASAY CITY 84 PATIO GUERNICA 85 UNIT 8 CAFÉ QUEZON CITY 86 BAGOONG CLUB RESTAURANT 87 BUENISIMO 88 CELSIUS GASTRO LOUNGE 89 NINYO

TAGUIG CITY 91 AUBERGINE 92 BALDUCCI 94 CAV WINE SHOP - CAFÉ 95 CUILLERE 96 L’ OPERA RISTORANTE ITALIANO 98 THAI AT SILK 99 TOKI ANGELES CITY 100 THE YATS RESTAURANT 101 SALT COFFEE SHOP BAGUIO CITY 102 LE CHEF AT THE MANOR PUERTO PRINCESA CITY 103 PESCADOS NAGA CITY 104 CHILI PEPPERS TAGAYTAY CITY 105 CHATEAU HESTIA

SAN JUAN CITY 90 CAFÉ YSABEL

PHOTO SOURCE: TOKI JAPANESE FUSION

METRO MANILA MAP

Caloocan (North)

Valenzuela Navotas

Malabon

Quezon City

Caloocan

Marikina

San Juan

Manila

Mandaluyong Pasig Makati Pasay

Taguig

Paranaque

Las Pinas

Muntinlupa

MAP SOURCE: WIKIMEDIA

FALL/WINTER 2009

THREE SIXTY° RESTAURANT & BAR

Luzon :: Metro Manila :: Makati City

www.threesixtyrestobar.com 2nd Flr. A. Venue Mall, Makati Avenue, Makati City PH: +63 2 994.9674 +63 2 514.1297

A bit of everything comes full circle at 360º Restaurant and Bar, the newest all-around dining haven located at A.Venue Mall in Makati City. Currently offering lunch, snacks, and dinner, 360º also caters to parties, debuts, receptions, and other special occasions. A fusion of oriental and international dishes dominates the wide variety of culinary fare consisting of, among others, chicken rolls, lotus rice, prawn dumplings, and Vietnamese spring rolls. The quality, flavor, and taste of the food are quite exceptional, pleasantly creating a truly epicurean delight. The interior is designed blending East Asian décor with minimal lines for a touch of Zen. The ambiance is stylish but in a very cozy manner, making guests feel comfortable and wanting to stay longer, sometimes even inviting more friends to come over. 360º specializes in the holding of monthly events, intended to attract loyal patrons and new guests. Also a lifestyle restaurant that every so often mixes fashion and food together, 360º Restaurant and Bar’s service is reflected in its innovative tagline - “We will bring the world to one’s senses.”

Mon/Tues/Thurs/Sat 11:00 am - 1:00 am Wed/Fri/Sun 11:00 am - 3:00 am American Asian Chinese Filipino French Grilled

Italian Japanese Korean Seafood Thai Vegetarian

Bar Scene Catering Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required

sample menu selections Appetizer::

Shanghai Spring Roll

Adobo Flakes Philippine Proud Recipe-Pork Stew in soy sauce, Vinegar, Garlic, Black Pepper til tender, and Crispy Fried

Pensic Prito Crispy Cream Cheese Crab Wanton

Crispy Fresh Shiitake Tempura Crispy fried shiitake mushroom tempura batter served with our very own special sauce

Yang Chow Fried Rice

Seafood Special Grilled lapu-lapu fillet accompanied with prawns and scallops with fresh shiitake mushroom and asparagus in pumpkin cream sauce

Slated Fish Fried Rice

Dragon Roll

360 Chicken Roll Boneless chicken thigh with basil wrapped in bacon

Lap Chong/Chorizo Fried Rice

Crazy Maki

Chef's Specialties::

360 Lechon Macau Sisig Diced Chinese Style Grilled Pork Belly, Chicken Liver, with Soy Sauce and Vinegar Topped with Sunny Side Up Egg in a Sizzling Plate. Very Tasty!

All-Time Favorites::

Pan Fried Tilapia Fillet with Welded Spinach in Coconut Sauce

Pan Fry Lapu-Lapu with Superior Sauce, Pan Fry Lapu-Lapu Fillet with Asparagus in Superior Sauce topped with Garlic Bits and Shallots

360 Okoy Our Version of “OKOY” (An Ilocano Dish)Julienne of Mixed Vegetables and Prawns, Deep Fried Crispy Served with our House Vinegar Dip

DimSum:: Steamed Prawn Dumplings Fried Shrimp Dumplings Fried Potstickers

Fried Rice:: Lotus Fried Rice

Steamed White Chicken 1/2 Steam White Chicken Served with Ginger Sauce Soy Sauce Chicken 1/2 Steam Soy sauce Chicken Served with Ginger Sauce

Stir Fry Brocolli Flower with Beef Spareribs with Red Sauce Shrimp Popcorn Crispy fried crystal prawns tempura batter served with trio sauce

www.dineasiaguide.com

Continental classic cuisine from the Old World makes its home in Manila by way of Brasserie Boheme by The Gustavian, the newest and latest offering from the famous restaurant group in Cebu. Dining enthusiasts will f ind truly exceptional the comfort food pairings derived from dishes served by master chefs over two hundred years ago. Food lovers will def initely delight in the classic creations of Chefs Robert Lilja and Mason Ring, their creativity and versatility quite unmistakable in their signature specialties such as Mussels in White Wine and Cream, Gravlax Salmon, and Tournedos Pavarotti. At Brasserie Boheme, there is a f ixed price menu that changes on a weekly basis to attract returning customers. Carts of roast beef and wines make the rounds for the selection of diners, putting much emphasis on casual but prompt service. Here, breakfast starts at 6:00 am. Early morning patrons may wish to try their Eggs Benedict and Eggs Alexander which make a delicious meal. Aside from the restaurant, Brasserie Boheme has a deli that features homemade offerings consisting of sausages, hams, pates, and jams. For take-out or dine-in, there is the widest variety of delectable deli items to choose from. Contemporary interiors totally def ine the cozy and informal ambiance. For a feel of the Old World and the f lavorful taste of â&#x20AC;&#x153;simply classic cuisine,â&#x20AC;? come home to Brasserie Boheme by The Gustavian.

FALL/WINTER 2009

Luzon :: Metro Manila :: Makati City

BRASSERIE BOHEME

Brasserie Boheme by The Gustavian 119 L. P. Leviste Street, Salcedo Village, Makati City PH: +63 2 403.4774 B Y

T H E

G U S T A V I A N

sample menu selections Soups Pumpkin Soup Ginger / Coriander / Cream Lentil Soup Chorizo / Basil Mushroom Soup Shiitake / Cream / Wine

Main Pork Cordon Gruyere Cheese / Smoked Ham / Fries Chopped Steak Caramelized Onions / Mashed Potato / Lingon Berries Thanksgiving Turkey Forest Dressing / Rutabaga / Cranberries Mahi Mahi Salsa Verde Com Risotto Vegetarian Main Dish Tower of Eggplant / Mozzarella / Zucchini / Mixed Greens

Salads

Fennel & Artichoke Salad Heart of Romaine & Cherry Tomato Ranch Dressing Wilted Spinach, Portobello & Pear Fruit Blue Cheese Dressing

Chefâ&#x20AC;&#x2122;s Steaks Steak Walewska Prawn / Asparagus / Bearnaise Sauce

The Gustavian - Banilad #1 Paseo Saturnino, Ma. Luisa Road, Banilad, Cebu City PH: +63 32 344.7653 The Gustavian - Marina Mall Blk. A Ground Floor, Marina Mall, Lapu-Lapu City PH: +63 32 341.3093 The Gustavian - Ayala Stall F103, Level 1, Terraces Area, Ayala Center Cebu, Cebu Business Park, Cebu City PH: +63 32 514.1979 PH: +63 32 238.8971 The Gustavian - Eastwood Unit A-120 Ground Level, Eastwood Mall, Eastwood City, Libis, Quezon City PH: +63 2 973.2926 The Gustavian - Tacloban Level 1-101 Robinsons Place, National Highway, Tabuan Marasbaras, Tacloban City PH: +63 53 323.6348 Monday - Sunday 6:00 am - 11:00 pm Continental Vegetarian Catering Delivery Full Bar Private/Function Rooms

Tournedos Rossini Goose Liver Mousse / Truff le Sauce Tournedos Pavarotti Gorgonzola Cheese

www.dineasiaguide.com

CARPACCIO RISTORANTE ITALIANO

Luzon :: Metro Manila :: Makati City

www.carpaccio.com.ph 7431 Yakal St., San Antonio Village, Makati City PH: +63 2 843.7286 +63 2 867.3164 Monday - Sunday Lunch: 11:00 am - 3:00 pm Dinner: 6:00 pm - 11:00 pm Italian Catering Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout

The new Carpaccio Ristorante Italiano, which opened in October 2008, is the premier destination for food and wine lovers seeking a classic Italian and serene dining experience. The popular restaurant offers the best in classic Italian dining - from Carpaccio dishes, antipasti, and generous servings of salads to freshly made pasta and tempting desserts – with a sophisticated international wine list that features only the best wines. The interior of Carpaccio is an innovative yet traditional Italian design that provides patrons with an enjoyable Italian feel in a laid-back atmosphere. A function room, smoking and non-smoking areas, and veranda allow for each of the guest’s preferences. The open kitchen stimulates the appetite of diners and ensures clean and freshly served food. Capable of accommodating up to 110 persons, the place is also ideal for special events and private gatherings such as weddings, anniversaries, birthdays, and other occasions. At Carpaccio, classic Italian ambiance, the finest wines by the glass, and an array of flavorful dishes create an extraordinary dining pleasure!

sample menu selections Appetizer::

Soup::

Carpaccio alla Cipriani The traditional Beef Carpaccio served with Extra Virgin Olive Oil, freshly-ground Black Pepper, and fresh Parmesan Shavings

Crema d’Aragosta Lobster Cream Soup with Cognac

Carpaccio di Salmone e Branzino alla Marinara Salmon and seabass with tomatoes, garlic, basil, capers and onion in olive oil

Salad:: Insalata Caprese Tomatoes, Rucola (seasonal) fresh Bufala Mozzarella and Basil Leaves. Doused with Extra Virgin Olive Oil Insalata di Mare Siciliana Prawns, Squid, Scallops, Mussels, Clams and Cod Fillets in Extra Virgin Olive Oil flavoured with Peperoncini, Oregano and Garlic, sprinkled with Parsley and garnished with Lemon Wedge. 76

FALL/WINTER 2009

Pizza:: Pizza con Salsiccie with Tomatoes, Italian Sausages, Mozzarella Cheese and Oregano Pizza Emilio An original creation, Pizza style sandwich filled with Tuna, shredded Iceberg Lettuce, sliced Tomatoes and Mayonnaise. A very crispy and tasty experience

Pasta:: Alla Marinara Clams cooked in White Wine, Garlic, Olive Oil, Parsley, freshly-ground Black Pepper and dash of Lemon Ai Funghi Porcini Fresh Mushroom and Cepes in Olive Oil, Garlic, Parsley and Parmesan Cheese

Cannelloni della Casa Pasta Tubes filled with Spinach, Mushroom and ground Meat, served with Besciamella sauce, Parmesan Cheese and Roman Tomatoes

Main Course:: Risotto ai Porcini e Dadolata di Pollo Saffron Risotto with Funghi Porcini, grilled diced Chicken Breast and Roman Tomatoes sprinkled with Parmesan Cheese Branzino alla Carpaccio Chilean Seabass served on Garlic mashed Potatoes, Saffron cream sauce with Tomatoes, grilled garden Vegetables Bistecca di Manzo della Casa Grilled US Certified Angus Rib Eye Steak 8 oz served with your choice of Pizzaiolo sauce or forest Mushroom topping

Desserts:: Dolce della Casa A sampler of Tiramisu, Panna Cotta and crème caramel

CARUSO RISTORANTE ITALIANO

Luzon :: Metro Manila :: Makati City

Caruso Ristorante Italiano

caffe_caruso@yahoo.com.ph

Caruso Ristorante Italiano was aptly named in honor of Enrico Caruso, the greatest tenor of all time who migrated to the United States in the early 1900s. Founded in October 1992, it is the only “Caruso” restaurant in Asia. Fans of Italian cuisine will be treated to true and typical Italian food using genuine ingredients. Dario Gardini, an experienced f ine dining manager, suggest the specialties such as osso buco (shank veal) with risotto, garganelli-shaped pasta with porcini mushroom sauce, tagliolini with salmon and caviar, cotoletta “Milanese style”, mixed seafood plate, and choice Italian cold cuts and cheeses, as well as various kinds of fresh homemade pasta. Restaurant goers will dine

G/F LRI Bldg., 210 Nicanor Garcia St., Bel-Air, Makati City PH: +63 2 895.8790 +63 2 895.2451 Monday - Sunday Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 11:00pm Italian Takeout Catering Wine List Full Bar

in a typical f ine and warm Mediterranean ambiance. The interiors are traditionally and romantically furnished with a formal but stylish accent in typical Italian fashion. Caruso boasts of high quality food, commendable service, perfect ambiance, and competent and courteous staff who are warm, friendly, and readily available.

sample menu selections antipasti - mare::

slices of parmesan cheese

Trittico Carpacci Di Pesce E Insalata Di Mare Salmon, tuna, lapu-lapu carpaccio and seafoods salad

zuppe e minestre::

Spadellata Di Vongole Piccantine Sauté clams in olive oil and garlic

antipast - terra::

Minestrone Alla Genovese Soup of fresh vegetables Ravioli In Brodo D Pollo Home-made ravioli in chicken broth

pasta - mare::

Rotolino Di Funghi Porcini dell’Ossola Rolled crepe stuffed with porcini mushroom from piemonte region

Spaghetti Aglio-Olio, Peperoncino E Vongole Spaghetti with garlic, olive oil, chilly and clams

Carpaccio Di Manzo Con Scaglie Di Parmigiano E Sedano Beef carpaccio with sliced of parmesan cheese and celery

Garganelli Colorati Con Salsa Di Pomodori E Gamberi Home-made garganelli with shrimps and tomato sauce

insalata::

pasta - terra::

Insalat Primavera Mixed salad with tuna, boiled eggs and mozzarella cheese

Garganelli Ai Funghi Porcini dell’ Ossola Home-made garganelli in mushroom porcini sauce

Rucola Con Parmigiano E Pomodoro Rucola salad with tomato and

Ravioloni Emiliani Ripieni, Al Burro E Salvia

Home-made ravioloni with spinach, ricotta cheese, butter and sage

secondi di pesce:: Lapu-lapu Alla Favignana Grilled lapu-lapu fillet with capers and green olives sauce Salmone Fresco Agli Agrumi Fresh salmon with lemon and orange flavor

secondi di carne:: Osso Bucco Di Vitello Alla Milanese Con Risotto Al Zafferano Tender veal shank in Milanese style with saffron rice Stinco D’Agnello Brasato In Vino Rosso Lamb shank in piemonte style with red wine sauce

pizze italiane:: Caruso Pizza Tomato, mozzarella, olives, anchiovese and parma ham

www.dineasiaguide.com

CHESA BIANCA

Luzon :: Metro Manila :: Makati City

www.chesabianca.com.ph 7431 Yakal St., San Antonio Village, Makati City PH: +63 2 815.1359 FAX: +63 2 893.1573 Monday - Saturday 11:00 am - 11:00 pm Swiss Catering Fondue Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout

Away from the hustle and bustle of the central business district of Makati is Chesa Bianca, a quaint restaurant along Yakal Street that features the best of Swiss cooking. From appetizers to main dishes and desserts to the most excellent fondue, diners can savor classic Swiss-style cuisines. The chef knows how to prepare a delicious meal out of any entrée, making every visit more than worth it. Menu items include veal, pork, chicken, and fish marinated in succulent sauces and spices. The cheese fondue selection consists of raclette cheese served with boiled potatoes, cocktail onions, gherkins, and a whole lot more. Chesa Bianca also has an extensive array of affordable crisp wines from Switzerland that would suit any palate because of the fruity and light flavor which is perfect for any dish. The ambiance is very warm and classic but refreshingly unique. Having a traditional wood paneling accented with rustic seating, the place is definitely a first-rate Swiss restaurant. Guests will always enjoy a weekly menu of sumptuous international home-style cooking at Chesa Bianca.

sample menu selections Appetizer:: Chesa Bianca Platter Thinly sliced air dried meat delicacies from Grison Entlebucher Foerster-Schnitte Toasted rye bread topped with ham and creamed mushrooms overbaked with emmental cheese

Salad:: Sausage & Cheese Salad (Wurscht & Chäs Salat) Swiss style sausage salad with Appenzeller cheese (main course)

Soup:: Fishsuppe Stein Am Rhein Vegetable cream soup with fillet of white fish from lake Constance

Main Course:: Zürcher Geschnetzeltes The all time favorite, sliced veal in a 78

FALL/WINTER 2009

mushroom cream sauce served with crisp swiss rösti potatoes Schweins Cordon Bleu Ham and Gruyère cheese stuffed breaded pork escalope served with french fries and lemon wedge Forelle Nach Müllerinnen Art Whole panfried trout topped with brown butter and lemon. Sprinkled with parsley, served with potatoes

Specialties:: Älpler Maggrone Swiss style cheese macaroni, with appenzeller cheese topped with fried onions, served with cinnamon flavoured apple wedges Clochard Roeschti Crisp Swiss roesti topped with a grilled cervelat sausage, bacon, crisp onion rings and a fried egg Pork Knuckles with Sauerkraut A whole pickled knuckle cooked like in the heart of Europe served with boiled potatoes

Fondue Traditional fondue with gruyère and emmental cheese white wine, garlic and black pepper

Desserts:: Schoggi Fondue (2 Pers) Chocolate fondue served with fresh seasonal fruits Meringues Chantilly Meringue with vanilla ice cream, whipped cream and condiment

I’M ANGUS STEAK HOUSE

Luzon :: Metro Manila :: Makati City

www.i-am-angus.com.ph

Indulge in the f inest certif ied Angus steak, fresh seafood, original side dishes, and delectable desserts only at the newest and most innovative I’m Angus Steakhouse. The restaurant, which aims to raise the standard of excellence for steakhouses to a whole new level, offers a world-class dining experience featuring only the choicest in prime beef with other tempting food varieties. It also boasts some of the most premium wines in the world. I’m Angus Steakhouse has a stylish and contemporary ambiance. Every part of the steakhouse provides a truly comfortable and satisfying dining atmosphere. A clear glass to the kitchen allows each guest to see the freshness of their food choices as the chef serves them straight from the grill. Cave Werdenberg, the wine bar, provides an alternative to pass the time while enjoying top-rated wines after a sumptuous meal. Celebrate life’s pleasures

7431 Yakal St., San Antonio Village, Makati City PH: +63 2 892.6260 Monday - Saturday Lunch: 11:00 am - 3:00 pm Dinner: 5:00 pm - 11:00 pm American Steaks Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout

only at I’m Angus, the Prime Steakhouse!

sample menu selections Striploin (12oz) Certif ied Angus Beef (CHILLED BEEF)

Appetizer::

Soup::

Beef Tatare Raw marinated ground beef served with toasted bread

Mushroom Cappuccino Cream of mushroom soup topped off with a delicate milk frothing

Angus Appetizer Sampler A trio of Prawn cake, Home made chorizo, and Seared Mahi Tuna Piri Piri

Baked Onion Soup Slow roasted caramelized onions in an onion brother, topped off with a gratinated Gruyere crouton

BBQ Baby Back Rib

Boston Clam Chowder A cream based clam soup with bacon and a variety of vegetables

Desserts::

Seared Duck Liver on Mash With apricots

Salad::

Rib-Eye Certif ied Angus Beef (PRIME STEAKS) Provencale Style Rack of Lamb Chilean Seabass

Caesar Salad Romaine Lettuce with Caesar dressing, Bacon and Garlic Crôutons

From the Grill::

Crepe Suzette An all time favourite served with Lemongrass ice cream

Prawns Salad Steamed prawns with asparagus, tomatoes and fennel with green goddess dressing

Tomahawk Steak (21oz) Certif ied Angus

I’m Angus Dessert Sampler Bavarian cream with raspberries, trio of chocolate mousse, and banana foster

Grilled on Swiss Beechwood with your choice of sauce and sidings Beef (CHILLED BEEF)

www.dineasiaguide.com

NU.VO

Luzon :: Metro Manila :: Makati City

nuvomakati@yahoo.com Ground Floor, Greenbelt 2, Ayala Center, Makati City PH: +63 2 757.3698/+63 2 757.3699

Nuvo’s sophisticated atmosphere is as hip and stylish as its patrons. Located at the fashionable Greenbelt 2, the highly stylized design pushes the cutting edge concepts of the restaurant and wine bar. The stunning interiors feature a circular bar at the center of the

Monday - Sunday Dinner: 5:30pm onwards Mezzanine: 9:00pm onwards

indoor dining area where f ive artsy lamps hang above it. The main attraction is the chameleon

French Mediterranean

calvados jus and caramelized apples or grilled scallops and prawns wrapped in parma ham

Bar Scene Live Music/Enter tainment Indoor/Al Fresco Dining Wine List

And for dessert, sample the Nuvo panna cotta. Offering the best of service and f ine dining

back-wall that magically changes color. The ambiance is perfectly matched by the FrenchMediterranean cuisine. For starters, try specialties such as foie gras with mashed potatoes with mesclun salad. For the main dish, taste the Chilean sea bass or Nuvo peppered f illet steak. combined with world class entertainment, Nuvo hosts unparalleled special events. The al fresco area holds theme parties where guests can groove to the beats spun by famous DJs or live music during weekends. The mezzanine is a more exclusive area where guests can lounge at cozy nooks. Nuvo provides an easy segue when it transforms into the hottest bar in the city.

sample menu selections appetizer and salad::

rice::

meat and poultry::

Shrimp Cocktail Poached white shrimps marinated in spicy cocktail sauce with ripe mango, olives, quail egg & f inely chopped lettuce

Risotto Creamy saffron f lavored chicken and prawn risotto

Duck A La Orange Roasted U.S. duck breast stuffed with fresh orange with orange reduction steamed broccoli & potato Lyonaisse

Salad N U • V O Salad of mango, walnut, pear, free range egg & mesclun in blue cheese fondue

Chilean Sea Bass Pan-fried Chilean sea bass with lemon-butter sauce, caramelized green asparagus and herbed pan-fried olive potatoes

Goose Liver Pan-fried goose liver with Calvados jus, caramelized apple & ripe mango balls with mashed potato

soup:: Our Bouillabaisse The classic dish from the south of France with stewed f ish & seafood in saffron & fennel broth served with rouille sauce & garlic bread

FALL/WINTER 2009

fish and seafood::

Sea Bass Soy Jus Grilled sea bass enhanced with soy jus, steamed roulade of Chinese cabbage and bean sprouts, ginger f lavored steamed rice Grilled Mixed Seafood (Lapu, Salmon, Snapper, Prawn and Scallop) creamy saffron sauce and vegetables risotto

Steak Foie Gras Seared U.S. Tenderloin Steak –160 g with grilled goose liver & natural jus served on a trio of buttered beans N U • V O Peppered Filet Steak Seared Black Angus f illet steak -180g – crusted with crushed black pepper corns garden fresh vegetables & potato gratin

nu.vo desserts:: N U • V O Frozen Brazo de Mercedes Layers of meringue, crust, milk-nuts and vanilla ice cream served with raspberry sauce N U • V O Panacotta Vanilla f lavored panacotta served with peach apricot compote & vanilla ice cream

ZENSES NEO-SHANGHAI CUISINE

Luzon :: Metro Manila :: Makati City

www.zensesphilippines.com G/F F109 A.Venue Mall Makati Ave., Makati City PH:+63 2 729.0043

Incorporating all the senses in the serving and dining experience is Zenses Neo-Shanghai Cuisine, the f irst and only restaurant of its kind. Owner Chef Johann Santos and wife Isis Yau develop Northern Chinese cuisine with a gastronomic twist to come up with a menu of molecular gastronomy, resulting in innovative combinations such as dragon’s breath chicken, strawberry ribs with coriander, chicken lettuce wraps, pipa tofu, buchi duo, and liquid nitrogen ice cream as well as sumptuous traditional Chinese dishes. The facade, with glowing blue neon lighting, blends well with the cozy, stylish, and urban chic New York-inspired interiors, utilizing subdued designs and minimalist wall decors with an oriental touch. The chill out bar on the second f loor serves a diverse array of mixed drinks, local and imported beers, and hip martinis and cocktails in addition to the premium liquor selections. For all kinds of inventive dishes, indulge in the newest and

Monday, Tuesday, Wednesday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 12:00mn Thursday, Friday, Saturday Lunch: 11:00am - 2:00pm Dinner: 5:00pm - 2:00am Sunday 10:00am - 10:00pm Asian Chinese Continental International Bar Scene Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted

latest culinary zen-sation at Zenses.

sample menu selections appetizer::

strawberry sauce and coriander

rice and noodles::

Tempura Lychee Overloaded with curried crab meat

Braised Pork Knuckle Chunky pork knuckle slowly braised in sweet chinese gravy, it’s fall-off-the-bone tender (30 min. cooking time)

Emerald Fried Rice Zenses’ recommendation for picky vegetable eaters. It’s so good that you wouldn’t even know you are having them!

beef::

desserts::

Beef in Black Pepper Sauce Tender sirloin slices quickly stir-fried in a piquant peppercorn sauce

Nitro-Ice Cream (Tableside) Lavender, osmanthus, green tea, rose, bacon & egg, baileys, amaretto. Ice cream made from scratch, done right at your table

Zenses’ Cheesy Chicken Flutes

salad:: Ocean Memory Sea grapes served with sound of the ocean, bubbly citrus and coconut air

chicken:: Refreshing Chicken Lettuce Wraps Wok tossed minced chicken marinated to perfection served with iceberg lettuce, to wrap and enjoy Dragon’s Breath Chicken Super Spicy! Chunky chicken cubes buried in a red hot chili hill and peanuts!

pork:: Strawberry Ribs Slow-cooked ribs with a perfect match

seafood:: Blued Grouper Golden-fried whole grouper sitting on creamy blue cheese sauce with grilled pineapple

vegetables:: Pipa Tofu With Salted Egg Air Quennelles of tofu with chinese spices and seasonings coated in salted egg air - cooked to perfection

Buchi Duo Glutinous rice balls stuffed with chocolate ganache and a hidden surprise for a kick - creamy vanilla ice cream to soothe the aroused sensation that follows Ginger Tapioca Brulee French inspired Asian f lavors our popular dessert with an exciting twist

www.dineasiaguide.com

THE FRENCH CORNER

Luzon :: Metro Manila :: Muntinlupa City

Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang, Muntinlupa City PH: +63 2 771.2346 FAX: +63 2 771.0549 Monday – Sunday Breakfast: 6:00am - 10:30am Lunch: 11:00am - 3:00pm Dinner: 5:00pm - 11:00pm Piano Bar: 5:00pm - 12:00mn Continental Filipino French Italian Mediterranean Barbeque/Grilled Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Valet Parking Wine List Major Credit Cards Accepted

Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for f ine French Mediterranean cuisine. The French Corner offers a ref ined 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 pieces hanging on the walls. Still, the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many f ine dining scenes around the country. Dishes such as The French Corner’s 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. Discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer at The French Corner.

sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy dressing The Manor Salad Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms

soup::

Chef Ricky’s Pesto Angel hair with sautéed prawns & calamari in olive oil f lavoured with anchovy capers in garlic pesto with fresh diced tomato, dried chilli & parmesan shavings

Baked Baby Lamb Rack Herb de Provence Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes

creative combinations::

Pan-fried Chilean Sea Bass In ginger saffron sauce with parsley potatoes & tomatoonion compote

Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with Caesar salad

desserts::

Chefs Special Soup Daily from Baguio’s best produce

Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables

Cheesecake with Chocolate Bits Served with vanilla sauce

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

Baked Chicken Saltimbocca In thyme Jus with potato wedgegarlic-shallot conf it steamed brocolli

Souff le “Le Chef” With peach, lady f inger & apricot brandy

chef’s creative pasta::

classic favorites::

Banana Split “Le Chef Style”

Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce

Aged U.S. Prime Rib-Eye (300 g) Served with your choice of sidings - rice or potato

Traditional Chocolate Mousse

FALL/WINTER 2009

Cheese Platter

UNION JACK TAVERN

Luzon :: Metro Manila :: Muntinlupa City

www.unionjacktavern.com.ph 2nd Level Festival Supermall, Alabang, Muntinlupa City PH: +63 2 850.3739 +63 2 659.2311 FAX: +63 2 850.3739

Its name derived from the national f lag of the United Kingdom, Union Jack Tavern was established in June 2007 as an authentic British restaurant, gastro pub, and British grocery all rolled into one. The restaurant, which offers the best f ish and chips in town, is designed to provide an array of products and services that cater to every need of its guests. On Sundays, patrons are treated to a traditional British lunch buffet of mouthwatering dishes such as Roast Turkey, Roast Leg of Lamb, and Roast Beef with Yorkshire Pudding and veggies. It also offers full English and Filipino breakfast including a daily afternoon tea. A f lavorful curry lunch buffet is served every Monday. The tavern is reminiscent of Old Britain with the warm ambiance and woody décor. The place has been

Monday - Sunday 7:00 am - 11:00 pm International Delivery (Wholesale) Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Live Spor ts Games (Rugby, F1, Premiere League, Cricket, Triathlon, EUFA, NFL, NASCAR, Tour de France, MotoGP

refurbished to provide guests with the ultimate English experience in dining. The soft music produces a relaxing and cozy atmosphere that is complemented with the creative dishes from well-experienced chefs. With Union Jack Tavern providing excellent service, high quality food, and great ambiance, “so see you all at the tavern.”

sample menu selections appetizer:: Fresh chicken & asparagus soup A lighter soup and ideal starter, made fresh daily to ensure optimum taste and satisfaction Gambas ala jillo Spicy tender shrimps cooked in garlic, tomato sauce & olive oil

pasta:: Pasta Fettuccini Carbonara Italian classic loved by everyone! Crispy bacon, parmesan, onion and garlic in creamy sauce, served with fettuccini pasta and garlic bread Pasta spaghetti bolognese Served with garlic bread.

main:: Slow cooked lamb shank Served with mashed potato & mint gravy

Bangers & mash With caramelized onion & mashed potatoes, choice of 1 sausage - Frankfurter, Hungarian, English Pork or Beef Chicken cordon bleu Breaded chicken breast with a delicious ham and cheddar cheese filling, served with fries Chicken Tikka Masalla Introducing the U.K.'s most popular curry dish! Tomato and onion based curry with various spices, marinated chicken, plain rice and pupodums Toad in the Hole Served with mashed potato and red onion gravy Roast Beef Special Served with mashed potato and topped with caramelized onion. Fish and Chips John Dory fillet coated in our own beer batter, served with hand-cut chips and traditional mushy peas

sandwiches:: Sandwich chicken club A Classic! This filling sandwich comes on toasted white bread with a mammoth filling of chicken,crispy bacon, lettuce, mayonaise, egg and tomato accompanied with fries UJT burger Our very own recipe made with 100% ground beef with lettuce, tomato, and onions on a sesame bun, served with french fries

desserts:: Apple Crumble Fresh green apples sweetened with sugar and cinnamon comes topped with a crunchy crumble. Served hot with your choice of vanilla ice cream or hot custard Bread & Butter Pudding Just like Grandma used to make! Thick bread soaked in sweetened milk and cream, scattered with sultanas and baked until golden.

www.dineasiaguide.com

PATIO GUERNICA

Luzon :: Metro Manila :: Pasay City

www.patio-guernica.com 2nd Flr., Enter tainment Mall, SM Mall of Asia, Pasay City Head Off ice: 21-D 21st Floor Strata 100, Or tigas Center, Pasig City PH: +63 2 804.0837

For more than f ive decades, Patio Guernica has been serving authentic Spanish cuisine and regarded as the f irst Spanish restaurant in Manila. Now located at the Mall

Monday - Sunday Lunch: 10:00 am - 11:00 pm

of Asia, Patio Guernica offers Spanish dishes that comprise its especialidades de la casa, food

Spanish Steaks

saladas, paellas, lengua, rabo de toro, entradas mariscos, and pescados. The menu of Span-

Bar Scene Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Wine List Reservation Required Major Credit Cards Accepted

pan de hamon serrano served with manchego. For desserts, try the Mango Jubilee, fresh ripe

cooked as you order to bring out the best in taste and aroma, consisting of sopas, tapas, enish bestsellers include paella valenciana, paella negra, paella marinara, tapas sampler, and mango f lamed at your table or Francescano, deep-fried ice cream. And for the perfect ending, Spanish Coffee, brewed coffee with Spanish brandy, cream, and kahlua. Chef Andy Rijalde creates the signature specialties like an artist, making sure that the original recipes remain the same. The Spanish-inspired setting is evident in the rustic décor that blends well with the Spanish tiles, chandelier lightings, and old contemporary paintings, providing an atmosphere of romance. Experience “the best of authentic Spanish f lavor” while dining at Patio Guernica.

sample menu selections Appetizer:: Tabla de Jamon Serrano World’s f inest cured raw Ham served in paper thin slices with pickled Cucumbers and cocktail Onions Gustos de Salmon Norwegian smoked Salmon with Capers, Onions, chopped Egg and Horseradish sauce Angulas a la Balbania Baby eels seasoned with garlic and chili in virgin olive oil Tapas Sampler - for four Albondigas De Cordero Gambas Al Ajilllo Champinones Al Ajillo Calamares Fritos

Seafood:: Langostinos a la Plancha “Forestal” Grilled king Prawns, well seasoned and garnished with Mushrooms, topped with roasted Garlic and served with Linguini noodles

FALL/WINTER 2009

Zarzuela de Mariscos A seafood medley Prawns, Mussels, Clams, Squids, Fish and Crabmeat in a rich Tomato Sauce with sherry. Served with rice

Paella::

House Specialties::

Paella Negra With Squids prepared in their own ink

Lengua Estofada Tender braised Ox-tounge, f lavored with Sherry and red Wine in brown sauce, garnished with Mushrooms and Olives, served with boiled Potatoes

A La Marinara Fishermen Paella, with Prawns, Mussels, Squids, Crab Meat and Fish

Callos a la Madrilena Ox tripes, sautéed with Chorizo, Ham, Bacon and Grabanzos in a fresh herb Tomato Sauce

Lubina Con Salsa de Congrejo Grilled fillet of Seabass topped with a white Wine Crabmeat sauce, served with mashed Potatoes

Rabo de Toro Bullf ighter’s favorite dish. Oxtail stew, simmered in red wine sauce, with Aromas and Vegetables Caldereta de Cordero Malagua Lamb stew, simmered and flavored with Spanish Brandy and dry white Wine

A La Valenciana Classical rice dish with Shellf ish, Chicken and Chorizo

Fish::

Lubina a la Pimienta Verde Baked f illet of Seabass topped wit hcreamy Calvados greenpeppercorn sauce. Served with boiled Potatoes Bacalao “Guernica” Sauteed codf ish f illet with Tomato, Onions, Bell Pepper prepared in Olive Oil with Garlic and herbs. Served with boiled Potatoes

UNIT 8 CAFÉ

Luzon :: Metro Manila :: Pasay City

Simple. Elegant. Fresh. All these best describe Unit 8 Café, the newest dining destination at the SM Mall of Asia. Unit 8 Café serves food in a modern and relaxed manner not limited by traditions or cultural inf luences that focuses on the freshness of the ingredients and the simplicity of the preparation, making it quicker, easier, lighter, fresher, and reasonably priced. Fried lasagna, eggplant rollini, fruity wonton salad, penne pasta, and f ish in light soy comprise the continental and Asian fusion cuisine using the freshest locally available f lavors in season. Unit 8 Café also offers a range of bar chows, sandwiches, hot meals, desserts, and nibbles at any time of the day. Clean lines, white f inish, ambient lighting, and soft music are used to further highlight the casual atmosphere. Cozy sofas with invitingly soft armchairs are clustered together and strategically scattered on both the

G/F Enter tainment Mall South Wing, SM Mall of Asia, Pasay City PH: +63 2 804.0853 +63 2 334.7984 FAX: +63 2 804.0853 Monday - Sunday 10:00am - 10:00pm American Asian Grilled Seafood Steaks Thai Vegetarian Indoor/Al Fresco Dining

street and in the main dining, providing a physical space arranged like a comfortable pad that you long to go home to at the end of a busy working day. Entering Unit 8 Café will instantly remind you of a central gathering place between family, friends, and even colleagues.

sample menu selections appetizer:: Fried Lasagna Rolls Bite size lasagna served with a twist. Rolled not layered, fried not baked; Served with marinara sauce. A must!

Eggplant Rollini Rolled Eggplant crisp stuffed with herbed cheese on a bed of Marinara sauce

KIDS MENU:: Cornf lake Crusted Chicken Strips

Breaded Fish Nuggets Served with French Fries or Fragrant Rice

with a good sprinkling of grated Parmigiano cheese. Fish Burger Crumbed f ish f illet fried until crisp, then served on a soft bun topped with shredded lettuce and Tartar sauce. Comes with French Fries Grilled Chicken Pesto Ciabatta Sandwich Served with chips, The Director’s Favorite – A must try. Philly Cheese Steak Sandwich Tender slices of Australian sirloin beef, layered with cream cheese, caramelized onion, sautéed mushroom, topped with American cheese on a baguette

Kids Carbonara

MAIn::

pastas and sandwiches::

Green Chicken Curry Chicken breast pieces in green curry with light coconut milk and Crisp vegetables, served with fragrant rice

Linguini Carbonara Linguini Noodles tossed in our own Bacon, onion and fresh basil garlic cream sauce

Spaghetti Alla Bolognese Meat sauce topped on al dente spaghetti

Beer Battered Fish & Chips Beer battered f ish f illets, fried til crisp and light golden. Served with French fries

and our home-made Tartar sauce Carolina Barbecued Country Style Pork Grilled marinated pork basted with Carolina BBQ sauce served with fragrant or garlic rice. Crispy Skinned Spring Chicken Whole 650grm Spring chicken crisp fried then chopped. Served with fragrant rice & mushroom sauce

DESSERTS:: Frozen Mango Tango Frozen layers of mangoes, cream and toasted cashew, topped with a dollop of whipped cream drizzled with mango sauce White Chocolate Breadpudding A warm dessert served with vanilla ice cream on whiskey sauce Orange Granita 3 Scoops of Crushed ice f lakes of orange pulp. Simply refreshing! Buko Lychee Sorbet Classic Crème Brulee www.dineasiaguide.com

BAGOONG CLUB

Luzon :: Metro Manila :: Quezon City

www.bagoongclub.multiply.com 122 Scout Dr. Lazcano, Sacred Hear t, Quezon City PH: +63 2 929.0544 +63 2 929.5450

Monday - Sunday Lunch: 11:00 am - 3:00 pm Dinner: 6:00 pm - 11:00 pm Filipino Banquet Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted

Bagoong lovers everywhere can consider themselves as members of the newest “club” in town – Bagoong Club. The restaurant, which opened in January 2008, has a bagoong-inspired theme using bagoong not only as a condiment but also as an ingredient in most of the dishes. Bagoong Club’s cuisine is referred to as “Filipino freestyle,” which is a combination of various regional specialties from all over the country. Executive Chef Tristan Bayani gives Filipino comfort food a twist with menu items such as bulalo sa monggo, ukoy,

bagoong sampler, binagoongan combination, poqui-poqui, and ginataang hubad na kuhol. Rustic interiors with instrumental Filipino music playing in the background create a homey and casual ambiance. Proof of its innovativeness, the Bagoong Club Team recently topped the 2009 Quezon City Market Basket Competition in the professional category. Visit Bagoong Club and treat yourself to a truly enjoyable and flavorful dining experience. Because at Bagoong Club, “you can’t go wrong with bagoong.”

sample menu selections kakaiba ka ba:: Papaitang Kambing Ginataang Hubad sa Kuhol at Malunggay

mula sa pansitan::

Bagoong Europa Italian-inspired bagoong, native bagoong mixed with European herbs and spices Bagoong Asya Asian f lavors and spices combined with our bagoong to deliver an exotic taste

Pancit Adobo Pancit Buko Pansit Inasal

Bagoong Club Special A mixture of our special bagoong and our secret ingredient. Not for the weak of heart; a must-try.

pasawsaw naman::

kanin nga::

Bagoong Sampler A feast for bagoong lovers

Bagoong Rice Pinoy Paella Seafood Rice Vegetable Adobo Rice Garlic Rice Steamed Rice

Bagoong Lipunan The traditional bagoong using select alamang Bagoong Umaga Wake up your senses with this chili bagoong Bagoong Buhay Infused with coconut milk, truly a treat from the Tree of Life 86

FALL/WINTER 2009

huling hirit:: Leche Flan Turones de Sorbetes Ube Halaya Fruit Platter

huling tikim:: Brazo de Remedios Choco Chocnut Cake Pastillas de Leche Cheesecake Queso de Bola Cheesecake Calamansi Torre Mango Panacotta

baka sakali:: Kalderetang Dila at Baka Sizzling Litid at Tenga

puro kababuyan:: Dinakdakang Lechon Menudong Bagnet Bagoong Club Pork Barbecue

dagat-dagatan:: Inihaw na Pusit na Busog sa Bopis Crispy Tuna Tail Ensaladang Cilantro sa Ginulat na Tilapia Karyo’s Sizzling Tuna Belly

BUENISIMO

Luzon :: Metro Manila :: Quezon City

www.ilovebuenisimo.com

Buenisimo is one of the newest fine dining restaurants located at Eastwood Mall in Quezon City. The restaurant, whose name means “very good” in Spanish, is only less than a year in its operation but has already attracted a sizeable crowd of food and wine lovers looking forward to unique taste concepts and pairings. Offering modern Spanish and Italian cuisine, Buenisimo’s personalized menu of bestsellers include Puttanesca Buenisimo, Filleto ala Gino,

Buenisimo Pizza, Dip Samples, Calamares, and Grilled Lapu-Lapu with smoked tomato coulis and passionfruit butter sauce, all freshly prepared by Executive Chef Gino Gonzalez. The cutting edge interiors depict contemporary minimalist designs with hints of the old world. Warm lighting dictates the ambiance, producing a very stylish and cozy atmosphere. Buenisimo’s food is all about nostalgic tastes and flavors made from local ingredients to create delightful “Filipinized” dishes. For all these, Buenisimo has been rated highly by Philippine Tatler as one of Manila’s Best

Level 2 Unit A-243 Eastwood Mall Veranda, Eastwood City Cyberpark, E. Rodriguez Jr. Ave., Quezon City PH: +63 2 709.2136 Monday - Sunday 11:00 am - 12:00 am Italian Spanish Banquet Catering Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

Restaurants in 2009!

sample menu selections Appetizer::

steaks & other meals::

Smoked Fish Wantons with Ripe Mango Salsa

Chef Gene’s Argentine Special Anchovy Garlic Marinade, Balsamic Glaze

Calamares with Two South Asian Dips Gochujang Mayo, Passion Fruit Mayo

Galician Style US Tender Riblets with Wild Mushroom Ragout

Angry Sauce Pomodoro, Mixed Seafood, Button Mushrooms, Salami, Ham, Chili Flakes, Basil, Spiked with Rum

Lamb Rack with Apple & Fennel Relish, Cognac Demiglace

Pasta alla Lawrence Chorizo, Button Mushrooms, Crispy Garlic, Paprika, EVOO

comfort dishes::

Desserts::

New Zealand Mussels in Cream Braised NZ Mussels, Anisette on an Herbed Butter Ciabatta

Banana Tatin Torched Banana, Ricotta, Caramel, Chocolate Sauce, Vanilla Ice Cream

Lengua con Cetas Ox tongue, Green Olives, Button Mushrooms, Brown Sauce

Buenisimo Molten Chocolate Cake Chili, Saffron, Dark Chocolate Cake, Truffle Center, Caramel Sauce, Vanilla Ice Cream

Callos * - Ox Tripe, Tomatoes, Chorizo, Roasted Red Peppers, Brandy de Jerez

Crème Brulee Sampler Dulce de Leche,Mango and Vanilla

Pasta::

Choc-nut Cheesecake Light Choc-nut Cheesecake, Brown Butter Graham Crust, Chocolate Sauce

Merguez & Asturian Sausage Sampler Homemade Sausage, Guava Confit, Balsamic Syrup

Salad:: Foie Gras 3-ways Seared, Sausage, Terrine, Petite Salad, Truffle Raspberry Dressing Silk Road Salad Mixed greens, Chinese Sausage, Dried Apricots, Smoked Salmon, Papadoms, Tamarind Cilantro Dressing Grape Salad with White Cheese Red/Green Grapes, Grilled Laguna White Cheese, Capers, Olives, Balsamic Vinaigrette

Puttanesca alla Buenisimo Longganisa Lucban, Gourmet Tuyo,

Green Mango, Green & Black Olives,Basil, Parmesan Cheese

www.dineasiaguide.com

CELSIUS GASTRO LOUNGE

Luzon :: Metro Manila :: Quezon City

kerwinchan@mac.com 67 Scout Rallos St. corner Tomas Morato, Quezon City PH: +63 2 332.6732 Monday - Sunday 11:00am to 3:00pm 6:00pm to 3:00am Asian International Vegetarian Full Bar Function Rooms Wine List Major Credit Cards Accepted Dress Code: Casual

Celsius Gastro Lounge is a restaurant and bar located in the heart of Tomas Morato in Quezon City. The restaurant, whose concept is loosely based on the idea of the English “gastro-pub,” uses the best local products to put together a menu of some of the wellloved flavors of Asia. All items fall under single price categories so as not to intimidate diners and provide them with value for their money. Executive Chefs Sean Mcsavaney and Manoj de Silva demonstrate their culinary expertise to prepare dishes of international cuisine with that fine dining taste, in which the Celsius Bistro Steak is the bestseller. The original signature cocktails are created in the same vein as the menu, where local flavors are served in unique and colorful combinations. The restaurant has a chic yet casual atmosphere to make people from all walks of life feel equally at home. The lounge has a decidedly chilled out vibe with low comfortable seating and a backdrop of gentle and pulsating house beats. Enjoy a place to drink, gather, and socialize all at the same time when you come and visit Celsius Gastro Lounge.

sample menu selections APPETIZER:: Chicken Lettuce Wrap Simmered tender bits of chicken breast, f inely chopped and marinated with kalamansi, patis, basil, mint and a hint of chili. Served with crispy rice noodles, sweet chili sauce, and iceberg leaves for rolling. Surf n Turf Lumpia ground pork and chopped shrimp combined with bean thread, julienned carrot, jicama, and shitake mushrooms. Rolled in rice paper and fried golden brown. Served with spicy citrus patis. Hoppers sauteed f ive spiced frog legs. Served with spicy salt, ginger, green onion, garlic chips and chili slices.

red radish dressed in balsamic vinaigrette over crisp lettuces. Celsius Tuna Taster Fresh tuna loin two ways :pepper crusted and pan seared meets chopped and marinated kinilaw. Served with arugula relish tossed in asian dressing and crispy garlic chips.

SOUP:: Smoked Tomato and Lemongrass served sesame twist and thai basil Simmered leg of kambing “Ghoulash” served with garlic croutons garnished with Asian Pesto

Chorizo and Spinach stuffed Chicken Seasoned chicken breast stuffed with chorizo bilbao, cream cheese, and spinach served with wild mushroom cream sauce, cassoulet of vegetables and grilled red pepper coulis Corn and Cheese Agnolotti pillows of fresh pasta stuffed with roasted corn, keso puti, and bruniose of roasted pepper, in bacon-garlic cream with crispy pumpkin flowers and roasted cherry tomatoes Seafood Pasta Putanesca Mixed seafood braised in white wine, anchovies, capers, tomatoes, and calamata olives over hand made fettucines

SALAD::

MAIn COURSE::

Celsius Baboy duo of pork, Indonesian braised liempo, with southwestern barbecue back ribs. Served over kani-slaw.

Salad of warm Wild Mushrooms and Corn Mizuna Marinated sauteed wild mushrooms, grilled sweet corn, and roasted red pepper combined with cherry tomatoes and baby

Thai Green Curry Red Mullet “en papillotte” whole mullet cooked in its own juices with coconut scented green curry, and assorted vegetables.

Grilled Bistro Steak Marinated hanging beef tender grilled to your liking with teriyaki-ponzu glaze, grilled mushrooms and kamote fries and sauteed asparagus.

FALL/WINTER 2009

Oxtail Tea with oxtail ravioli and garlic chive sprinkles

NINYO FUSION CUISINE

Luzon :: Metro Manila :: Quezon City

www.ninyo.ph 66 Esteban Abada St., Loyola Heights, Quezon City PH: +63 2 426.0301 +63 917 538.5813

Having started as a little known “secret restaurant” in Quezon City, NINYO Fusion Cuisine is now a restaurant and wine lounge boasting of the f inest innovative fusion of European and Asian cuisine, an unintimidating assortment of wines from some of the best wine producing regions in the world, and a cozy intimate setting where you’ll feel at home and one with nature. Ninyo, a variation of the word inyo in Filipino, experiments with different f lavors, textures, and techniques to come up with original creations artistically prepared by Chef Niño Laus. Specialties consist of baked pili-crusted unagi, miso-marinated French rack of lamb, and duck leg conf it. Bestselling dishes include the wagyu top blade, honey-glazed grilled salmon, and Chilean sea bass conf it. A veil of millionaire’s vines hanging from a tree and koi f ish in a pond welcome guests. Antique and contemporary furnishings def ine the interiors dominated by an assortment of wood carvings, capiz windows, and art works. The relaxing homey feel, eclectic interior design, scenic outdoor landscapes, and inventive dishes all make Ninyo Fusion Cuisine truly one-of-a-kind.

Tuesday - Sunday Lunch: 11:00am - 2:00pm Dinner/Lounge: 6:00pm - 1:00am Asian French International (Asian - European) Japanese Indoor/Al Fresco Dining Private/Function Room Valet Parking Wine List Major Credit Cards Accepted Reservation Recommended Dress Code: Smart Casual Smoking Area Gazebo/Balcony Koi Pond/Garden/Water Landscape Occasional Live Lounge Music Ideal venue for parties, business meetings, reunions, wedding proposals, art events

sample menu selections appetizer:: Trio Of Oysters Oyster Rockefeller topped with red lumpf ish caviar (ebiko), baked oyster with foie gras Asian Hollandaise and Wasabi fried oyster with citrus mayo dressing Oven Baked Sushi Style Prawn Roll Served with salad greens topped with 3 caviars

salad:: Shiitake Conf it Salad With honey ponzu dressing sprinkled with crispy julienned tofu, seasonal fruits and assorted mixed greens Smoked Duck Breast Tossed in wild cranberry ponzu dressing, assorted greens with grilled watermelon and cantaloupe

entree:: Baked Pili Crusted Unagi Topped With

Butterscotch Cotton Candy Served With Pan Seared Foie Gras In Dalandan Miso Pili crusted in truff led Unagi sauce with oboro sushi rice, shiitake conf it and buttered asparagus, garnished with Hajikami Oven Poached Lapu-Lapu With assorted mushrooms, mixed vegetables, Chinese chorizo, and Manila clams in Dashi broth Duck Leg Conf it Served with mango pilaf, buttered asparagus spears, cherry tomato conf it, grilled tropical fruit skewers and balsamic teriyaki duck jus Wagyu Top Blade Topped with shiraz braised maui onion, set on shiitake mushroom risotto infused with truff le, served with miso glazed vegetable with tarragon garlic butter Pig Trotters Katsudon Style Crispy fried Shiraz braised pig trotters

drizzled with katsudon sauce set on foie gras fried rice topped with watercress relish in raspberry dressing

tapas:: Tartare Troika Tuna Tartare set on f ish skin crackling topped with wasabi ebiko; salmon tartare with yuzu sorbet; tenderloin of beef tartare infused with miso dalandan essence garnished with Hajikami Coffee Spiced Crusted Fused Tuna and Salmon Tataki Served with salad nicoise moderne, green tea soba and honey soy mustard sauce

pasta:: Pasta Alle Vongolle Linguini pasta with Manila clams sautéed in garlic and chorizo Shiitake Mushroom Udon With Light Soy & Garlic Sauce Served with broccoli and asparagus

www.dineasiaguide.com

CAFE YSABEL

Luzon :: Metro Manila :: San Juan City

www.cafeysabel.com 455 P. Guevarra St., San Juan City PH: +63 2 725.5089 Sunday – Thursday 7:00am - 12:00mn Friday – Saturday 7:00am - 2:00am Italian French Spanish Seafood Vegetarian Banquet Catering Full Bar Live Music/Enter tainment (Weekends) Takeout Major Credit Cards Accepted Wine List

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. The f ine dining area is so Bohemian chic amid hand-painted murals, artworks, and huge mirrors with elaborate gold frames. The scene is as diverse as French, Italian, and Spanish cuisines. The menu offerings make up Chef Patron Gene Gonzalez’s best signature dishes for the past twenty seven years. The exceptional service includes recommendations of sophisticated wine pairings and custom-made tasting menus. Setting a new trend, Chef Gene creates innovation with his cigar and chocolate dinners that for decades now Cafe Ysabel has been a favorite culinary destination for connoisseurs with discriminating tastes. The bastion of gourmets has received kudos from both patrons and the media, consistently ranking Cafe Ysabel as one of the best restaurants in the country.

sample menu selections appetizer::

fowl::

Smoked Fish Wantons In salsa verde

Honey Glazed Chicken Ranch-style smoked and barbequed half chicken

Bilbao Style Chorizo With roasted peppers and balsamic glaze

Pollo Bolognese A sonata of cheese, ham, mushroom and baked chicken

salad:: Silk Road Salad Crunchy and exotic textures with an asian dressing Napa Ceasar’s A whole meal salad with spiced shrimp and grilled chicken

fish & Seafood:: Pan Roasted Seabass Choice of Vietnamese butter or Hazelnut butter Halibut Amandine Crusted with almonds and leek sauce

FALL/WINTER 2009

beef:: Filleto ala Gino Grilled f illet of smoked beef with bone marrow, wild mushrooms, truff les, duckliver in grappa sauce

U.S. Braised Beef Belly Slow braised with herbs and spices, served with wild mushroom cream

pasta:: Polly’s Pasta Grilled white cheese, calumpit sausage, kalamata olives and basil Lasagna al Forno Made with 3 types of cheese and baked in tomato & meat sauce

desserts::

Grilled Fillet of Smoked Beef With bone marrow, wild mushrooms, truff les, duck liver and grappa sauce

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

comfort dishes:

Crepes Ysabel Our chef’s own rendition of this luscious dessert

Paella Sulipena Classic saffron rice with seafood and mixed meats

Gelati Di Casa Our very own ice cream done using the Italian method

AUBERGINE

Luzon :: Metro Manila :: Taguig City

32nd and 5th Building, 5th Ave., cor. 32nd Street, For t Bonifacio, Taguig City PH: 632. 856.9888

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 of contemporary design chairs. Behind the bar is the floor to ceiling glass-encased cellar housing an extensive wine collection, separating the dining area. The impressive main dining area 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

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

Schallenberg and Norbert Gandler who are formidable players in the hotel and restaurant industry. Michelin-star Executive Chefs Stefan Langenhan and Gandler 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 appetizer::

soup::

Duck foie gras and smoked duck breast sampler A combination of duck foie gras terrine, seared duck foie gras with warm brioche and home smoked French duck breast, served with mesclun greens, tossed in a raspberry dressing

Cream of smoked tomato With basil foam and smoked duck breast

Carpaccio of Australian beef tenderloin With Parmesan fondue, truffle oil, assorted herbs and a salad bouquet in balsamic vinaigrette

Grilled fillet of Chilean sea bass With tomato fondue and green asparagus spears, cauliflower – potato mash and beurre rouge

Smoked Norwegian salmon on warm potato snow With chive crème fraiche, salmon roe and sauce Vierge

Grilled lobster tail and pan fried scallops Served on tagliolini pasta and sautéed spinach with orange – beurre blanc and green asparagus

Escargots gratinated with herb butter Served with garlic bread and salad greens in pumpkin seed oil dressing

meat & poultry::

Buffalo mozzarella, sliced Parma ham and cantaloupe melon Served with arugula and assorted summer leaves, tossed in balsamic dressing

King prawn bisque With souffléed seafood cannelloni

fish and seafood::

Grilled Australian lamb chops and pan roasted lamb loin Served with rosemary jus, eggplant caviar and goat cheese gratinated ratatouille – potato galette French duck confit With creamed Brussels sprouts and parsley marble potatoes Aubergine surf and turf Grilled lobster tail and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and seared duck foie gras, Béarnaise sauce and Madeira jus, rosemary – potato gratin and assorted vegetables Roasted US Wagyu beef tri tip With pan fried duck foie gras, Port wine sauce, glazed vegetables and Pommery mustard mashed potato

Trio of grilled Australian Mulwarra beef tenderloin Braised veal cheek, and pan – seared duck foie gras with Port wine glace, served with Mousseline potato and vegetable cassoulette www.dineasiaguide.com

Serving country-style Italian dishes is Balducci. With two branches to boot, Balducci was taken from the name of the Italian family famous for exporting Italian cuisine all over the world. Since December 2006, this casual dining place has been entertaining patrons with the f inest in comfort food, like raviolis and lasagnas but served in a more homey style. Cold cuts and salamis are displayed in a refrigerated deli. Orders are taken straight from the display and sliced as needed. The mortadella, salamis, parma ham, and an assortment of cheeses are served on a block of wood, making you feel like you’re in a café somewhere in Italy. A favorite among regulars is the basic onion soup served on a small tureen with a crust baked over it. The classic French-style soup with a twist of Italian makes use of mozzarella baked with the soup, producing a more delicious f lavor and texture. Chef Patron Moreno Mattei describes his creation as a “genuine comfort food in a bowl.” Specialties include grilled steaks, homemade pastas and pizzas, and the must-try grigliata di carne miste alla Balducci. The dish is a celebration of the meats of the earth with roast potatoes, zucchini chips, and thick chunky peppers combined with a choice of meats and sausages that are grilled to perfection. The façade of Balducci is f illed with red bricks that resemble an old Trattoria in Tuscany. The classic yet relaxing interiors give credence to the ceramic tile-topped tables and chairs set up comfortably, contributing to the warm and more laid back atmosphere. “Easy dining” completely illustrates the concept of Balducci. Honest-to-goodness Italian cuisine can be enjoyed without all the fuss that goes with f ine dining. The dining experience will make you feel more at ease. Because at Balducci, you are family!

FALL/WINTER 2009

BALDUCCI

Luzon :: Metro Manila :: Taguig City

www.loperagroup.com Unit C104 G/F Serendra Piazza, Bonifacio Global City, Taguig City PH: +63 2 856.0676 +63 2 856.0865

sample menu selections

Eastwood Mall, Eastwood Cy ber Park, E. Rodriguez Ave., Bagumbayan, Quezon City PH: +63 2 704.2144

antipasti Carpaccio di Manzo con rucola e parmigiano Slices of cold beef tenderloin carpaccio on a bed of fresh arugula, topped with shaved parmesan cheese

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

Gamberi alla “Gambas in salsa piccante” Prawns, Gambas style, in our spicy sauce

salad Caesar’s Salad Romaine greens in an authentic Italian Cesare, topped with pan-fried Italian pancetta and crisp croutons

pasta Fettuccine all’uovo alla marinara con porcini Our seafood fettucine with porcini mushrooms

Italian Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted

Gnocchi alla Gorgonzola Gnocchi in a rich gorgonzola cream sauce

main course Gamberoni alla Griglia Fresh king prawns grilled in extra virgin olive oil, limone, and fresh herbs Tagliata di Manzo Al Barolo Prime cut of beef cooked in Barolo wine

pizza Salmone affumicato, mascarpone e caviale Smoked salmon with fresh Mascarpone cheese and caviar Siciliana-pomodoro, Mozzarella, melanzane, salsicce Fresh Mozzarella, fresh tomatoes, & capers with anchovies & Italian sausage

dessert Tartufo Cake Blueberry Cheese Cake

www.dineasiaguide.com

CAV WINE SHOP - CAFÉ

Luzon :: Metro Manila :: Taguig City

www.cavwine.com G/F The Spa Bldg. Lot 5, Quadrant 8, City Center, Bonifacio Global City, Taguig City PH: +63 2 856.1798 FAX: +63 2 856.1796 Sunday - Thursday 11:00am – 1:00am Friday - Saturday 11:00 am – 2:00 am Continental Banquet Catering Private/Function Rooms Wine List Major Credit Cards Accepted Wine Shop Wine Catering

Among the newly-opened establishments at The Fort, CAV Wine Shop Café stands out as one of the best in terms of modern European cuisine. This full-service restaurant, widely recognized for its gourmet fare, focuses on simplicity and deliciousness. CAV is also popular for its classic wine and food pairing, boasting of an extensive quality wine selection supplied thru its famous Enomatic Wine Dispenser. Specialty and best-selling dishes include the Chilean Sea Bass and the Dry-aged US Angus Rib Eye. The simple facade is a paradox of its modern interiors, which suggests rustic elements with its cavernous wooden ceiling and white brick walls. The café-bar lounge area welcomes guests with modern chandeliers and a high-seating communal table, seamlessly designed with the secluded dining area at the back. Share an extraordinary dining experience and indulge in the wonderful world of good food and f ine wine at CAV.

sample menu selections starters::

main course::

Yellowf in Tuna Carpaccio Ginger-Wasabi Mayonnaise Paint. Mesclun Micro Greens

Meuniere of Lemon Sole Roasted Barley “Risotto”. Sprouts. Caper Mousse. Champagne Froth

Malagos Farm Goat Cheese Croquetas Sweet & Sour roasted Beets. Salad Garnish

Baked Butterf ly Prawns Garlic Herb Butter. Lemon Risotto. Asparagus

Home cured Salmon Pastrami Soft poached Organic Egg. Mesclun Greens. Sauce verte Duck Foie Gras Terrine Onion Marmelade. Herb Mesclun Bouquet. Sour dough Toast Sea Urchin Bisque Squid Noodles. Salmon Roe. Watercress Ice Cream Roasted Corn Soup Unagi & Foie Gras Sandwich. Sprouts Duck Conf it Ravioli Portobello. Duck Juice. Foie Gras Foam

FALL/WINTER 2009

Glazed Lamb Belly Saffron Parmantier. Roasted Eggplant. Zucchini & Mint Dry Aged US Angus Rib eye on the Bone 21oz. Wild Mushroom Ragu. Spinach Gratin. Country Fries

desserts::

Chilean Sea Bass Corn Puree. Cherry Tomato Compote. Roasted Clam & Onion Broth

Yogurt Panna Cotta Bordeaux Wine Syrup. Spice poached Pear. Sherbet

Angus Beef Short Ribs Creamy Canellini Beans. Kamote Curls. Burgundy Sauce

Home made Fruit Sherbets Passion. Kiwi. Guava. Guyabano

Cornish “Coq au Vin” Red Wine Leg. White Wine Breast. Mountain Rice. Shallot Conf it French Duck Breast Truff le Macaroni. Red Cabbage. Capers. Duck Juice 48 hour Lamb Shank Moroccan Spices. Garlic. Okra. roasted Vegetable CousCous

French Crepe Cake Dayap Curd. Strawberry Soup. Peppermint. Champagne Valrhona Chocolate Souff lé Cake Grand Marnier. Ice Cream Melt. Mixed Berries Banana & white Chocolate Brulee Orange Juices. Caramel

CUILLÈRE

Luzon :: Metro Manila :: Taguig City

www.cuillere.com.ph

Combining regional dishes and popular bistro fare is Cuillère, a new restaurant at Serendra. Cuillère, which means “spoon” in French, serves authentic French comfort food at reasonable prices. Bestsellers include French onion soup, warm goat cheese salad, moules frites, burgundy snails, duck conf it, tenderloin steak with blue cheese sauce, baked cream dory, sea bass on black ink risotto, f lourless chocolate cake, prof iteroles,

Units 1C - 06 & 1C - 07 Serendra, Bonifacio High Street, Bonifacio Global City, Taguig CIty PH: +63 2 856.3325 TF: +63 2 916.7394 Monday - Friday 11:00am - 11:00pm Saturday & Sunday 10:00am - 11:00pm

and surprisingly, carabao milk shakes from Chef Katrina Kuhn-Alcantara’s Arce Dairy heritage.

French

Inside, a mural of a typical French side street will transport you to a neighborhood French

Catering

brasserie. The ambiance will instantly make you feel that this is a casual venue for engaging in relaxing conversations and more importantly, for feasting on delicious French fare. The bar has a variety of wines, aperitifs, and digestifs to help you see la vie en rose. The place can be rented for functions which can accommodate an indoor seating capacity of 50 persons. It also caters to weddings and other special events. At Cuillère, highly personalized service is manifested by waiters familiarizing themselves with the names of regular customers and usually, how they want their steaks done.

sample menu selections soupes::

croques::

French Onion Soup Slow-cooked caramelized onions in beef broth with croutons, topped Gruyère cheese gratin

Croque Madame Croque monsieur topped with egg, served with fries and aioli

salades:: Arugula With Warm Goat Cheese Salad Arugula with basil vinaigrette, cherry tomatoes and pine nuts, topped with warm goat cheese and drizzled with honey

entrees:: Moules Frites/Mussels and Fries Mussels steamed in white wine sauce, served with fries Burgundy Snails Baked escargots in butter garlic and parsley, served with baguette Tenderloin Tips With Blue Cheese Sauce Tenderloin tips and sautèed mushrooms with blue cheese sauce

pasta:: Chorizo Arrabbiata Angel Hair pasta in chorizo arrabiata sauce

plats:: Chicken Ala Creme Chicken leg and thigh with lardons and seasonal mushroom, drizzled with truff le oil, served with herb-buttered linguine Baked Cream Dory Cream Dory f illet baked in wax paper, served with Ratatouille or Ratatouille Rice Baked Prawns Thermidor On Black Ink Risotto Baked Prawns on Black Ink Seafood Risotto with Grana Padano Slivers

Seabass On Black Ink Risotto Pan-seared seabass served with a choice of Risotto with Grana Padano Slivers Duck Conf it Duck conf it served with caramelized onions and garlic mashed potatoes Tenderloin Steak With Blue Cheese Sauce Beef tenderloin on a bed of spinach and artichokes with blue cheese sauce Pan-Seared Duck Liver Two slices of pan-seared foie gras with raspberry-infused port wine reduction Steak & Fries The all-time French brasserie favorite: 400g cut of US Prime Rib-Eye Steak served with beurre maitre d’hotel and fries on the side

desserts:: Carabao Milk Crème Brûlée Cuillere’s version of the timeless French classic made with fresh carabao’s milk www.dineasiaguide.com

Located at The Fort, L’Opera has established itself as the only place in Manila where one can f ind regional Tuscan cuisine at its best. Representing the “symphony” of the dining experience, it is the only Italian f ine dining restaurant in the city that offers ref ined but classic dishes served in warm Italian-style tradition. L’Opera doesn’t disappoint when it comes to the menu that uses the most authentic ingredients. This includes specialties like f iletto foie gras and ravioli duck truff le sauce, even taking its tartufo taglierini and panna cotta in conforming to the standard of discriminating palates. They also offer Florentine steak, but not all the time, where the meat is taken from the chianina, the largest breed of cow in the world. The dish is only cooked rare to bring out the intense f lavor, making it much more tender and tastier. For special occasions, the restaurant is also known for its fabulous caterings. True to form, L’Opera is reminiscent of the old, as its regular patrons will attest to, but refreshingly new at the same time, attracting a whole new set of clientele that enjoy style as well as substance. The interiors, conf ined within a vibrant red and brown motif, somehow emanate a romantic mood that creates a formal ambiance. Well-mannered modernity is evident when it comes to the architecture used, from the entrance to the main dining, the perfect combination of accents and accessories clearly manifest the characteristics of a contemporary setting, paving the way for a much more elegant and extraordinary culinary adventure. Consistently awarded as the best Italian restaurant in the country, L’Opera, where you will appreciate the “complete Italian dining experience,” truly deserves to be.

FALL/WINTER 2009

Luzon :: Metro Manila :: Taguig City

L’OPERA RISTORANTE ITALIANO

www.loperagroup.com The For t Enter tainment Complex, 26th Street cor. 5th Avenue, Bonifacio Global City, Taguig City PH: +63 2 889.3963 +63 2 889.2784

sample menu selections antipasti Salmone Affumicato Smoked salmon with our homemade Italian dressing of lemon and olio extra vergine di oliva

Insalata mista di mare Fresh cold seafood salad of shrimps, clams, squid, mussels, and cuttlef ish marinated in fresh limone and olio extra vergine di oliva served on a bed of crisp lettuce

pasta

Ravioli all’ Aragosta Our homemade lobster-f illed ravioli in a cream sauce Ravioli verdi di spinaci e ricotta al pomodoro Our home-made spinach ravioli with ricotta cheese in tomato sauce

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

Italian Bar Scene Catering Full Bar Live Music/Enter tainment Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted

Main course Filetto di manzo ai funghi porcini Grilled Prime US Beef Tenderloin in our porcini mushroom cream sauce accompanied by fresh crisp broccoli and greens Aragosta all’arancia, alla griglia o bollita Fresh whole Lobster in our orange sauce, served grilled or boiled

pizza Frutti di mare Mozzarella, pomodoro, garlic, and sautéed seafoods

dessert Sans Rival Meringue Torte with cashew & layers of butter cream Tartufo Cioccolato Italian chocolate gelato covered in a crust of crunchy chocolate chips with a red cherry core

www.dineasiaguide.com

THAI AT SILK

Luzon :: Metro Manila :: Taguig City

thaiatsilk@yahoo.com.ph Unit IC12 G/F Serendra Piazza, For t Bonifacio, Taguig City PH: +63 2 856.0386 / 0387 Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm Thai Vegetarian Catering Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Required

Owner and Executive Chef Cecille Ysmaelâ&#x20AC;&#x2122;s love for Thai food gave her the passion to transform this into Thai at Silk. Located at Serendra Piazza, part-owners Ivy and Cynthia Almarioâ&#x20AC;&#x2DC;s design is the inception of what modern Thai is. Enormous metal chandeliers and white furniture give the place a fresh look. A traditional wooden artwork from Southern Thailand covering one wall and soft Thai instrumental music recreate an atmosphere as authentic as the Thai menu. Highlight of the restaurant are the dishes that embody the 4S of Thai food: sweet, salty, sour, and spicy. House specials include Phad

Thai noodles wrapped in an egg net, Green Chicken 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-f ive percent of which are f lown 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 f ine Thai cuisine create an exotic experience truly Thailand, offering a dining establishment unlike anything Manila has ever seen.

sample menu selections appetizer::

curries and more::

rice and noodles::

Gai Sateh Chicken satay

Gang Ped Bped Yang Succulent roast duck in a red coconut curry sauce with grapes or apples and tomatoes

Phad Thai Thai-style fried noodles

Paw Pia Thaw t Deep fried spring rolls Tod Man Kung Thai shrimp cake Choo chee kung + roti Minced prawn in reduced red curry sauce served with roti bread Kung Sarong Deep fried prawns wrapped in egg noodles served with cucumber relish

salad:: Yam Som-O Pomelo and shrimp salad Neau Naam Tok Grilled beef with lemongrass salad

FALL/WINTER 2009

Phanaeng Neur Yang Beef in aromatic phanaeng curry Pla Kapong Neung Manao Steamed whole sea bass in lime chili sauce

Khao Khluk Kapi Fried rice with shrimp paste served with sweet pork and green mango julienne Khao Phad Ped Yang Roasted duck fried rice

sweets and desserts::

Poo Nim Phad Prig Thai Dam Stir fried soft shell crab with black pepper sauce

Ta Koh Sakhoo Tapioca pearl steamed cake (20 minutes preparation time)

Kae Mutsaman Boneless lamb mutsaman curry

Homemade Coconut Ice Cream

See Khrong Moo Yaang Cinnamon and lemon marinated pork ribs barbecued to perfection

TOKI JAPANESE FUSION

Luzon :: Metro Manila :: Taguig City

http://toki-jp.com 2nd Flr. 32nd St., corner 5th Ave., Bonifacio Global City, Taguig City PH: +63 2 856.7295 PH: +63 2 856.9528 TELEFAX: +63 2 856.9528

Redef ining Japanese cuisine and contemporary dining with an exceptional line-up of menus is TOKI Japanese Fusion & Fine Dining, the newest Japanese restaurant in the country. The word TOKI, which literally means “this moment” in Japanese, connotes a zest for life and an appreciation of the now. Using only the best and healthiest ingredients, the restaurant aims to showcase a unique Japanese f lavor that caters to the modern palates of customers. Aside from the wagyu beef steak, sashimi, and sushi, the seafood teppan,

Monday - Sunday 11:00 am - 11:00 pm Japanese Lunch Bento Box Delivery Private/Function Rooms Wine List Major Credit Cards Accepted

lapu-lapu teppan, tori amasu ankake, and ebi uni chili maki are the bestselling dishes. The man behind the luscious and mouthwatering recipes is outstanding executive chef Shinsuke Yonekawa who started the restaurant with an exciting twist by using local ingredients. The interior is based on classic Japanese architectural design that offers a quaint and cozy atmosphere, providing distinct Japanese air and ambiance to the whole environment. TOKI will soon initiate a global franchising system to extend its presence to the foreign market. Enjoy Japanese food that is nutritious, delicious, and healthy and you’ll surely talk about TOKI!

sample menu selections Appetizer::

Roll Sushi::

Zensai Go Shu A five- kind appetizer that will give you the chance to try the most authentic Japanese dishes. It changes everyday to give the guest the excitement of trying various menus.

Kaisen Futomaki Imagine tuna, salmon, hamachi, eel and shrimp in one roll! Five kinds of popular fishes in one roll. A sure hit for sushi lovers. (Sounds too big in a roll but just as good as on bite!)

Sanshu Sashimi No Carpoccio Toki Style Sashimi in a different style. Our restaurant’s signature sashimi dish, 3 kinds of raw fish lay in shredded radish and carrots, toped with cashew nuts and our special homemade sauce. No wasabi and soy sauce needed (but will serve if you wish to)

Salad:: Wagyu Shabu Shabu Salad Have your vegetable salad as a meal if you wish to. This salad is a combination of fresh vegetables such as romaine, ice berg, red cabbage, lolorossa and etc. Topped with wagyu beef cooked in shabu shabu style with home-made sesame dressing. A very healthy dish!

Soup:: Shake – Ikura No Chawan Mushi One of the most famous Japanese soup dishes. It is steamed egg custard that has salmon inside and salmon roe on top. A mouth-watering dish for salmon lovers!

Main Dishes:: Nasa To Tofu No Agedashi Yasai Ankake Deep fried tofu and eggplant with sticky vegetable sauce. A savory vegetable dish that you will surely enjoy! Spareribs No Kakuni A Braissed spareribs in Japanese style. Perfectly cooked in Japanese ingredients and radish. Soft and tender. A good pork dish that will suit your palates.

Lapu Lapu Teppan Kinoko Sauce One of Toki’s best sellers. It’s a fusion of Eastern and Western cuisine. Stir-fried Lapu Lapu mixed with Japanese soy sauce and butter sauce.

Seafood:: Ebi Uni Maki-Chili Sauce Try sea urchin rolled in prawn and you will be surprised how good it is! Simmered in chili sauce and it’s definitely one great dish! Mentaiko Gratin A Japanese-style gratin with vegetables and fish filling, topped with preserved cod roe and oven-baked,

Wagyu Beef:: Wagyu Sirlion Steak Our restaurant’s pride. A quality steak made from imported Japanese beef. Cooked in teppanyaki the way you like it to be done. Only a pinch of salt and pepper to give way to its natural taste. Try and you will surely love it!

www.dineasiaguide.com

THE YATS RESTAURANT

Luzon :: Pampanga :: Angeles City

www.yatsgourmet.com Building 1998 Mimosa Drive, Mimosa Leisure Estate, Clark Freepor t Zone, Pampanga PH: +63 45 599.5600 (Reser vations) +63 2 844.5796 (Manila Off ice) +63 917 817.9441 Monday - Sunday 11:30 am - 11:30 pm French Italian Continental International Seafood Steaks Exotic/Fusion Barbeque/Grilled Banquet/Business Meetings Catering Private Dining Full Bar Wine List Major Credit Cards Accepted Reservation Recommended 80-Seating in Main Dining Area Dress Code: Smar t Casual

Located at the Mimosa Leisure Estate in Pampanga, The Yats Restaurant is the ultimate dining destination for celebrities, politicians, business executives, and anyone desiring some pampering. Each visit is a feast for the senses with delectable dishes focusing on f lavor, artfully presented platings, sublime service, and an extensive wine list for perfect pairings. The casual, comfortable environment ensures the emphasis remains focused on the food. While the a la carte menu features an inviting array of modern European cuisine with an innovative twist to traditional dishes, you can choose from a variety of menus to suit your desired level of indulgence. For special occasions, the six-course wine-paired gourmet degustation dinner is recommended. Unsure which wine to order with your meal? The Chef’s Specials include a carafe of wine specially selected to enhance your meal. For a sampling of ‘The Best of Yats’, you can try the special set menu. Whichever menu you choose, rest assured that you’ll have a memorable meal where the careful selection of only the freshest and highest quality ingredients is evident.

sample menu selections Pan Seared Fresh Goose Liver Accompanied by crisp mixed leaf lettuce, sautéed agaricus blazie mushroom and port wine reduction Cream of Roasted Pumpkin Soup Garnished with crisp apple smoked bacon and chunks of baby pumpkin Pan Roasted Chinese Barracuda Fish Fillet & Palawan Tiger Prawns Accompanied by sautéed Mediterranean vegetables and lemon parsley buerre Blanc Chicken Coq au Vin Slowly braised home farm chicken leg in vintage cabernet sauvignon wine, thyme garnished with baby pearl onion, fresh button mushroom and sweet carrot

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Roasted Dutch Veal & Chinese Pink Duck Breast With Cassis Sauce served with spinach and gaperon ravioli Char-Grilled Wagyu Beef Tenderloin Seared Foie de Canard Accompanied by sautéed fresh mushroom, savoy cabbage and wild berries sauce. Oven Roasted Stuffed Breast of Chicken Filled with creamed spinach Pork Loin Picatta Filled with French creamed cheese with spaghettini Buttered & Herb Crusted Norwegian Fresh Pink Salmon Fillet Served with grilled Mediterranean vegetables and with anchovies and caper cream sauce

Steamed Barracuda Fillet On prawn and bacon hash cakes, carrot and ginger puree with lightly pickled red cabbage and spring onion sauce Thyme Roasted Argentinean Sirloin Roasted on the bone with croquette potatoes and roasted root vegetables A Duo of Crispy Pan Fried Norwegian Salmon and Barracuda Fillet With steamed seasoned rice, tomato vinaigrette and grilled eggplant Pan Seared Australian Kangaroo Loin with Oregano & Almond Crust Served with seasonal organic root of vegetables and cognac cream sauce

SALT COFFEE SHOP

Luzon :: Pampanga :: Angeles City

www.hotelvidaclark.com

SALT Coffee Shop has lived up to its name by being regarded as the f inest restaurant of its kind. Located at Hotel Vida in Pampanga, SALT Coffee Shop is a delectable gastronomic venue where guests can enjoy a wide selection of popular local specialties as well as sumptuous buffets. The restaurant offers a delightful array of international cuisine, ranging from appetizers, soups, and salads to main courses and desserts. Possible choices for salads include Tandori Chicken Salad on Pita Bread, Chapchae, Exotic Thai Shrimp Salad, Crab and Avocado Salad, to name a few. The Madras Lamb Curry, Green Thai Chicken Curry, and Grilled Beef and Floating Lobster are the favorites among the Asian and Western dishes. Filipino classics such as Crispy Pata, Chicken Pork Adobo, and Sinigang na Hipon are also available. SALT presents an adventure set-up, deviating from ordinary crystals, silverware, and china. Ceiling lamps are enclosed in capiz shells making use of garlic skin, producing a subtle and laid-back ambiance. So if you want more “f lavor” in your life, dine at SALT Coffee Shop. It’s the “seasoning” you need!

Hotel Vida 5414 M.A Roxas Highway, Clark Freepor t Zone, Angeles City, Pampanga 2023 PH: +63 45 499.1000 FAX: +63 45 499.0979 Monday - Sunday 6:00 am - 11:00 pm American Asian Chinese Continental Filipino International Banquet Catering Indoor/Al Fresco Dining

sample menu selections Soup:: Tom Yang Goong Thai traditional spicy sour soup

naan bread, papadom, mango chutney & yogurt mint sauce

White Asparagus Soup With chicken quenelles, herbs & croutons

Bistik Kapampangan Pan-fried beef tenderloin with garlic, soy sauce, calamansi sauce, caramelized onion & bell pepper cooked the Kapampangan way

Baked French Onion Soup Fresh onions with emantaller, cheese & croutons

Pakbet at Bagnet Stir-fried local vegetables with fermented shrimp paste topped with crispy pork meat

Salad::

Hotel Vida's Signature Dishes::

Citrus Marinated Fish Ceviche (Kinilaw) Spicy, lime-marinated raw f ish with bell pepper & pickled green mango Thai Shrimp Salad Intensely f lavored greens, sweet prawns & mangoes with sweet & sour garlic dressing

Cured & Roasted Chicken Enchilada with Parmesan Crusted Veal Scallops Served with ricotta cheese & spinach gnocci, corlander, bisque sauce & parmesan pine nuts gremolata

Asian & old-time favorites::

Grilled Beef Tenderloin & Floating Prawns Forest mushroom dexulles mascarpone, mashed potato, pesto cream & red pepper

Green Thai Chicken Curry Chicken cubes with mushroom & eggplant on spicy curry coconut milk served with

Grilled Dorado with Preserved Lemon Sauce Gratinated Prawns & Potato Moussaka

Crisp Seabass with Bean Meli-Melo Citrus Fondue Served with green asparagus, mushroom risotto & ratatouille

Pasta:: Choice of: Spaghetti, Fettucinne, Penne, Linguine & Angel Hair Spaghetti Guisado Oriental style sautéed with chicken, cashew nuts & onion leeks Pasta Napolitana Rich tomato sauce, pecorino romano & sundried tomato

Pizza:: Chef’s Temptation Pizza Pepperoni, ham, salami, green & black olives, onion, mushroom, bell pepper & mozzarella cheese Pizza Margherita Tomato, basil & mozzarella cheese

www.dineasiaguide.com

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LE CHEF AT THE MANOR

Luzon :: Benguet :: Baguio City

partypro@lechef.com.ph The Manor, Camp John Hay, Baguio City PH: +63 74 424.0931 loc. 1058 Monday - Sunday Breakfast: 6:00 am - 10:30 am Lunch: 11:00 am - 3:00 pm Dinner: 5:00 pm - 11:00 pm Piano Bar: 5:00 pm - 12:00 mn

In the heart of Baguio City, Le Chef at The Manor is a dining destination for modern and classic Mediterranean cuisine. It offers a different dining experience

Continental Filipino French Italian Meditteranean Barbeque/Grilled

atmosphere. Le Chef’s dining area opens up to an outdoor patio where fresh crisp air unfolds

Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Wine List

from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the f ireplace at night give the place a romantic the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many f ine 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 and chocolate peanut butter loafs 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 combinations:: Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy dressing The Manor Salad Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms

soup::

Chef Ricky’s Pesto Angel hair with sauteed prawns & calamari in olive oil f lavored with anchovy capers in garlic pesto with fresh diced tomato, dried chili & parmesan shavings

Baked Baby Lamb Rack Herb de Provence Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes

creative combinations::

Pan-fried Chilean Sea Bass In ginger saffron sauce with parsley potatoes & tomatoonion compote

Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with Caesar salad

desserts::

Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables

Cheesecake with Chocolate Bits Served with vanilla sauce

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

Baked Chicken Saltimbocca In thyme Jus with potato wedge-garlic-shallot conf it steamed brocolli

Souff le “Le Chef” With peach, lady f inger & apricot brandy

chef’s creative pasta::

classic favorites::

Traditional Chocolate Mousse

Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce

Aged U.S. Prime Rib-Eye (300 g) Served with your rice or potato

Chefs Special Soup Created daily from Baguio’s best produce

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Banana Split “Le Chef Style”

PESCADOS

Luzon :: Palawan :: Puer to Princesa City

www.asturiashotel.com

Imagine yourself in a paradise that is Palawan, feasting on seafood so fresh that only hours ago had been swimming in the great ocean around you. Ready? Now pack your bags and head to Pescados, located at Asturias Hotel in gorgeous Puerto Princesa City. Pescados, or “f ish” in Spanish, takes full advantage of the magnif icent bounty of the sea and spins it into a fusion of delectable Filipino and Asian dishes, such as f ish kinilaw and steamed lapu-lapu with soy sauce. The buffet offers fresh seafood, meat, and vegetable counters where guests are beckoned to come up with their own culinary creations in true Filipino turo-turo fashion. The chefs are equally good with international cuisine as well, especially since they hail from such diverse locales as China, France, and the Mediterranean. Almost surpassing the breathtaking scenery, Pescados makes food the highlight of your undoubtedly enjoyable stay in Palawan.

South National Highway, Tiniguiban, Puer to Princesa City, Palawan PH: +63 48 434.3851 +63 48 434.3747 FAX: +63 48 433.9744 Manila Sales Off ice PH: +63 2 751.3615 FAX: +63 2 751.3616 Monday - Sunday Lunch: 11:00 am - 2:00 pm Dinner: 7:00 pm - 11:00 pm Filipino American Italian

Spanish Seafood Mediterranean

Catering Delivery Takeout Valet Parking Wine List

sample menu selections appetizer::

vegetable course::

house specialties::

Chili Buttered Squid

Pinakbet

Pinaputok Na Samaral

Mixed Tempura

Laing Na Kangkong

Inihaw Na Suran

Kilawing Tanigue

Ginataang Gulay Palaweño

Garlic Crab

Tuna Sashimi

Crispy Shrimps

salad::

rice and noodles::

Super Laing

Caesar Salad

Yang Chow Fried Rice

Palaweño Sinigang Na Hipon

Chef’s Salad

Paella Valenciana

Squid Adobo

Green Mango Salad

Japanese Fried Rice

Pescados Catch

Paella Pasta

Chili Mud Crab

soup:: Cream of Mushroom Soup Seafood Chowder Wanton Soup

Tuna Salpicao Chicken Kinulob Inihaw Na Panga

www.dineasiaguide.com

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CHILI PEPPERS

Luzon :: Camarines Sur :: Naga City

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

Since the Bicol region has been famous for its native assortment of spicy food, Chili Peppers is a f itting name for a restaurant that is located there. When you walk

Cybermall, Eastwood, Quezon City

atmosphere that is very tex-mex. With bossa nova and some Latin beat playing in

OPEN 24 hrs except Sundays (Valero) Monday - Sunday (Naga) 7:00am - 11:00pm American Eclectic/World Filipino Barbeque/Grilled Indoor/Al Fresco Dining Takeout Bar Scene Delivery

into the restaurant, you are welcomed by a carnival of colors on the wall, which lend an the background, Chili Peppers has become a hotspot for music and entertainment. The eclectic menu crafted by consultant Chef Manuel Abella, a graduate of the California Culinary Academy, is a concoction of f lavorful American dishes. Junjie Abella, meanwhile, prepares signature dishes that are classic and with a twist such as baby back ribs, jurassic ribs, and sinigang sa buco using ingredients that are not available locally. With a very relaxed, casual, and friendly service, Chili Peppers is the place to dine for locals and tourists where good food and great times meet.

sample menu selections Baby Come Back Half rack of pork ribs double basted with hickory bbq sauce. Our Best Seller.

Pinangat

Tanigue Steak

Laing

Bangus Steak

Bicol Express

Grill Squid

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

Crispy Garlic Ribs

Spicy Squid

Big Daddyâ&#x20AC;&#x2122;s Steak

Tuna Sisig

Pork Tenderloin ala Pobre

Tuna Yakitori

Chubster Chicken

Beef Salpicao

Chicken BBQ

Gambas

Spareribs

Steak Havanero

Breaded Porkchop

Chili Peppers Deep Fried

Liempo Bizkits

Sisig Rice

Sweet Chops

Bicol Combo 1

Tuna Steak

Bicol Combo 2

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, f illet mignon

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CHATEAU HESTIA

Luzon :: Cavite :: Tagaytay City

www.chateauhestia.com Purok 5, Bucal, Silang, Cavite PH: +63 929 711.3289 Thursday - Sunday 11:00am - 9:00pm

Hestia is the Greek goddess of hearth, f ire, and entertainment - the same elements that constitute Chateau Hestia. Situated amidst a lush garden in idyllic Tagaytay, the restaurant will remind you of the Austrian-Hungarian Empire as most of the pieces of furniture are imported from Vienna. The entire dining area is a gallery of little masterpieces by f ive-year old Juliana, the owner’s daughter. Chateau Hestia prides itself of its authentic European food mainly from Germany and Austria. Austrian owner Johannes Zehethofer wants to impart his homegrown cuisine and prepares straightforward European comfort food such as osso buco, kümmelbraten (Viennese roast pork), and sausage platter with some help from friend and consultant Chef DJ Lasala and Chef Andy Cruz

Country (European) Banquet Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Required Deli; Bed & Breakfast Special Functions: Weddings & other events

who’s now giving his share of knowledge of his expertise on food. 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, which also holds functions for weddings and other events, makes guests feel like they are at home for a truly “charming European dining experience.”

sample menu selections Alt Wiener Erdapfel Suppe Rich potato soup enhanced with caraway and fennel seeds done in the traditional Viennese way Hestia’s Onion Soup Trio onion sauté deglazed with dry vermouth topped with ementhal crostini

Panna Cotta A delicious baked cream typical of the whole of Northern Italy Margherita Pizza Authentic Italian thin crust pizza with tomato, pesto and mozarella

paprika and sour cream sauce served with potato rosti & buttered vegetables Fiaker Beef Goulash Rich beef stew f lavored with paprika, fennel and caraway, slowly cooked until tender, served with servietten knodel and cornichons topped with fried egg and sausage

Osso Buco Milanese Beef shanks slowly braised in sauce Espagnol served with mashed potatoes and fresh vegetables

Platter of Italian Cheeses Combination of Pecorino, Asiago, Scamorza, Gorgonzola and Taleggio cheeses served with liver herbed pate, dried fruits and olives

Kümmelbraten (Viennese Roast Pork) Oven-roasted pork belly with caraway garlic crust in pork jus accompanied with servietten knodel and sauerkraut

Crusted Salmon Lemon pepper crusted f illet of Salmon with smoked paprika sauce served with mashed potato and buttered vegetables

Reuben Sandwich Grilled Italian f lat bread f illed with our own version of corned beef and sauerkraut duo

Sausage Platter Platter of Austrian – Hungarian sausages-debriziner Austrian buren and bockwurst with cheese served with roasted potatoes and sauerkraut

Salad Nicoise The famous salad of Cote d’ Azur which is a combination of farm fresh greens tossed with green olives, black olives, anchovies, capers topped with hard-boiled egg and served with white wine vinaigrette

Mousse au Chocolat Bittersweet ganache topped with pears poached in red wine

Gelato Artigianale

Homemade f lavored ice cream —THE REAL THING!

Hungarian Paprika Chicken Leg of chicken slowly simmered in smoked

Pasta di Mare A combination of scallops and prawns in perfect-simmered pomodoro sauce

Mauro’s Cioccolato Souff le A chocolate bomb oozing with f illing--Courtesy of our friend, Mauro, owner of one of the best Trattorias in Sienna, Tuscany

www.dineasiaguide.com

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visayas restaurants :: BOHOL 109 LANTAWAN BORACAY 110 TRUE FOOD 111 ZUZUNI CEBU 112 113 114

ABACA RESTAURANT ANZANI MANNY O’S

PHOTO SOURCE: THE GUSTAVIAN

VISAYAS MAP

MAP SOURCE: CICADA FOUNDATION

www.dineasiaguide.com

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Banilad

cebu city

Lahug

Ayala Mall

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MAP SOURCE: w w w.cebu-ph.com

LANTAWAN

Visaysas :: Bohol :: Panglao

Eskaya Beach Resor t & Spa Panglao, Bohol PH: +63 38 502.9516 Monday - Sunday 6:00am - 11:00pm

A Visayan word that literally means “to view,” Lantawan bestows a magnif icent panoramic view of an inf inity 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 f illet 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 freshest ingredients some of which are grown in the resort’s very own garden like Romain lettuce. Delectable food, excellent

American Chinese Continental Filipino Italian Japanese

Mediterranean Barbeque/Grilled Seafood Steaks Vegetarian

Banquet Full Bar Wine List Valet Parking Reservation Required Private/Function Rooms Live Music/Enter tainment Indoor/Al Fresco Dining Major Credit Cards Accepted

service and a breathaking view makes dining at Lantawan truly memorable.

sample menu selections specials:: Lapu-lapu with Tomato Onion Ragout Grouper f ish 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 gras and mango salsaserved 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 f lavored with Mallorca, a locally-produced gin Binagoongang 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 f lakes, anchovy, garlic, salted eggs and mozarella cheese

desserts:: Raspberry Mouse Cake A rich chocolate mousee and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge Mango Crème Brulee A rich velvety custard balanced by refreshing gel and strawberry coulis Bleu Cheese Plate A sharp and tangy bleu cheese drizzled with honey served with walnuts, grapes, apricots and brown sugar crackers Chocolate Brownie Parfait For the kids at heart. Layers of chocolate and vanilla ice cream with fudgy brownie crumbs topped with chocolate syrup

www.dineasiaguide.com

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TRUE FOOD INDIAN RESTAURANT

Visayas :: Aklan :: Boracay

truefood_boracay@yahoo.com Beachfront, Balabag, Boracay, Malay, Aklan PH: +63 36 288.3142 Monday – Sunday 10:30am – 11:00pm

Over the past 20 years, True Food has established itself as one of Boracay’s dining landmarks with its mouthwatering selection of dishes from across India and its stunning seafront location on White Beach.

Indian

The restaurant is built using traditional materials in a classic pagoda style. Guests eat sitting

Banquet Catering Delivery Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

at low tables on silk cushions. Its stunning menu combines unique tastes from all over India, from Kashmiri f ish curry to Sri Lankan pumpkin curry and a dazzling selection of vegetarian dishes. The naan bread, freshly baked in its traditional tandoori oven, is an unforgettable experience and a must-eat for every Boracay visitor.

sample menu selections Buttered Chicken Spring chicken delicately f lavored with North Indian spices

appetizer:: Vegetable Samosa Deep fried dumplings stuffed with mixed vegetables and spices

Kashmiri Fish Curry Fish f illet in a spice f lavored sauce Jhinga Masala Prawns cooked in spices with tomato f lavored sauce

Aloo Tikki Deep fried potato balls with spices and a pinch of chili paste

Muglahi Chicken Curry Broiled chicken in almond sauce with green peppers and spices

Aloo Ghobi Potato with caulif lower in masala sauce

Dallo Temperadu Sri Lankan-style fried spicy squid

salad:: Brinjal Sambal Deep fried eggplants mixed with spices, raw tomatoes, and onions

main course: Lamb Rogan Gosh Tender lamb cooked in traditional spices, yoghurt, and tomato sauce

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vegetarian dishes:: Spinach Curry Spinach and dhall with spices and coconut milk Wattakka Temperadu Sri Lankan-style pumpkin curry Vegetable Momos Steamed Nepalese dumplings stuffed with mixed vegetables and spices

Mushroom Dopoiza A delicious mix of mildly spiced mushrooms, tomatoes, peppers, and onions

rice and bread:: Vegetable Biryani Basmati rice and vegetable cooked with spices Matar Jeera Pulao Fried rice with fresh peas, caramelized onions, cumin, and cardamom seeds. Naan Classic Indian bread baked in tandoori oven Chapati Indian whole wheat bread Masala Dosei Fired spicy potatoes wrapped in crispy bread

ZUZUNI

Visayas :: Aklan :: Boracay

www.zuzuni.net

Zuzuni is another major player that recently entered the restaurant scene along Boracay’s famous White Beach. The Greek owners found the name Zuzuni, which means “little bug” in Greek and also used as a term of endearment, both fun and appealing. The quality of the food and the healthy menu selection are the factors that set Zuzuni apart from the rest. Offering Modern Greek Mediterranean cuisine, the specialty is the psari psito, a fillet of US codfish seared and baked with rosemary, lemon zest, garlic, extra virgin oil, and white wine. Two of the best-selling dishes are the garides saganaki pasta and their famous melt-in-your mouth mati chocolate sin. For just a bite or a complete meal, choose from the variety of soups, salads, sandwiches, appetizers, mains, and desserts. Breakfast is also served consisting of waffles, pancakes, omelets, fruits, and rice choices. The restaurant’s design is tropical minimalist in a way, completely coordinating with the cozy, stylish yet simple ambiance, giving that overall intimate and comfortable feeling. When in Boracay looking for good food and a relaxed dining experience, visit Zuzuni.

Station 1, Balabag White Beach Boracay Island, Malay, Aklan PH: +63 36 288.4477 Monday - Sunday 7:00am – 11:00pm Greek Mediterranean Seafood Vegetarian Banquet Catering Full Bar Indoor/Al Fresco Dining Weekend Brunch Wine List Major Credit Cards Accepted Rooftop Bar/Lounge Area

sample menu selections sandwiches::

salad::

‘Z’ Burger Grilled burger patty with feta cheese and oregano. Served with homemade French fries.

Horiatiki Greek summer salad. Tomatoes, cucumbers, capers, parsley, oregano, kalamata olives tossed with olive oil and red wine vinaigrette, topped with feta cheese. Served with slices of house bread.

Warm Chicken-Bacon Sandwich Grilled chicken breast and crispy bacon. Served with French fries.

greek pita pizza:: Vegetarian / Salami / Feta and Olives Oven-baked home-made Greek pita bread topped with pomodoro sauce, tomatoes, green bell pepper, onion and kefalograviera cheese.

all-greek starters:: Lamb Keftedes Lamb meatballs in tomato pomodora sauce Spanakopita Spinach & feta cheese baked in f ilo pastry.

Mati Salata Arugula and romaine lettuce served with balsamic vinaigrette, topped with parmesan shavings, walnuts and sun-dried tomatoes.

Greek classics:: Garides Saganaki Pasta Sauteed prawns in tomato pomodoro sauce with feta cheese, tossed with spaghetti pasta Psari Psito Fillet of U.S. cod f ish, seared and baked with rosemary, lemon zest, garlic, extra-virgin oil and white wine.

Beef Souvlaki Grilled skewered beef and vegetables

new specials:: Steak and Prawns Beef tenderloin steak grilled just right. Prawns sautéed in garlic butter and red bell pepper. Comes with a side of mixed salad Lamb Adobo Tender lamb chunks slowly cooked in soy sauce – the classic Filipino dish with a twist.

Desserts:: Mati Chocolate Sin Warm, f lourless, Valrhona chocolate cake served with vanilla ice cream (Please allow 10-15 minutes) Halva Ice Cream Authentic Greek dessert made with crushed sesame seeds, honey and nuts

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ABACÁ RESTAURANT

Visayas :: Cebu :: Lapu-Lapu City

www.abacaresort.com Punta Engaño Road, Mactan Island, Lapu-Lapu City 6015 PH: 032.495.3461 FAX: 032.495.1378 Monday - Sunday 11:00am - 10:30pm American Mediterranean Bar Scene Full Bar Indoor/Al Fresco Dining Private/Function Rooms Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required Dress Code: Beach Chic

Since 2006, ABACÁ Restaurant has been serving a wide assortment of gourmet fare to satisfy the discriminating tastes of Cebu’s high-end clientele. Awarded as the best restaurant in Cebu for two straight years, the full-service ABACÁ Restaurant offers California and Mediterranean-inspired cuisine creatively prepared by Chef-owner Jason Hyatt whose 23 years of experience in six continents has produced a menu selection of healthy and delectable dishes to enhance the dining experience. Aside from the freshest local seafood, imported meats, and cheeses from around the world, grilled steaks and seafood continue to be the bestsellers. The relaxing and romantic atmosphere is accentuated with simple but elegant interiors, evident in the soaring ceiling and imposing columns. The constant attention to detail to present the best is what sets the award-winning restaurant apart from the rest. With friendly and warmhearted staff delivering highly personalized service, enjoy dining in a sophisticated tropical setting at ABACÁ Restaurant.

Menu is a sample only and changes daily based on the chef’s inspiration

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ANZANI

Visayas :: Cebu :: Cebu City

www.anzani.com.ph Panorama Heights Nivel Hills, Lahug, Cebu City PH: +63 32 232.7375

New Mediterranean cuisine brings culinary innovation to the entire dining experience in Cebu City at Anzani. Owner and Chef Marco Anzani prepares Mediterranean-f lavored dishes mainly using base ingredients of olives, tomatoes, chickpeas, lemons, herbs, and cheeses. Anzani offers an a la carte menu in the indoor dining room that can accommodate 70 people. At the private dining area for 8-10 persons, surprisingly, there is no menu. Chef Marco def ines his “red plate” and creates dishes exquisitely presented with the perfect balance of textures and f lavors that willfully delight the senses. The underground wine cellar welcomes guests to an old-world setting, surrounded with 1,250 choices of the f inest wines. For a breath of fresh air, the extension deck overlooking orchid terraces provides subtle ambiance for pre-dinner or after-dinner drinks with an ideal view of the sunset. When in Cebu City, journey to an exceptional epicurean adventure and take pleasure from that “personal touch” at Anzani.

+63 32 236.0097

Monday - Sunday Lunch: 12:00nn - 2:30pm Dinner: 6:00pm - 11:00pm International Italian Mediterranean Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smar t Casual

sample menu selections cold appetizer::

flatbread::

Citrus Norwegian Salmon On potato pancake with cucumber raita

Tomato Dough Flatbread Mozzarella cheese, tomato passata & fresh basil

Australian Beef Carpaccio Serve with cous-cous salad and cheese fondue

Spinach Dough Flatbread Chardonnay saffron cream, slivered almonds

Fresh Bufala Mozzarella & Roma Tomato On croute with olive tapanade and young salad leaves

pasta and risotto::

hot appetizer::

Home Made Amaretto Pumpkin Tortelli Cheese fondue and buttered sage

Yellow Fin Tuna Seared with Sesame Seed Vegetable tortilla rolls, sambucca sauce Anzani Hot & Spicy Jar Crayf ish, tiger prawns and scallop in parsley broth

Potato Gnocchi Chardonnay saffron cream, slivered almonds

Risotto With New Zealand Mussels Flavored with basil pesto

main course:: Milk Fish Belly “Bangus,” 3 Ways Polenta crusted, steamed in beetroot, pansered almond cream

Whole Stuffed Baked Seabass Cilatro, lemon, pine nuts, raisins, garlic on tomato olive rice Spiced Moroccan Organic Chicken Farro wheat, cucumber yogurt Pan Seared Duck Liver “Foie Gras” Marsala wine reduction, light zola polenta Herb Crusted Medallions of U.S. Angus Beef Goat cheese and potato triangle, spinach and mushroom fricasee

from the charcoal grill:: All Served with Choice Of:: Homemade noodles or spiced potato wedge, vegetable ratatouille or mixed garden greens, lemon beurre blanc sauce or green pepper sauce Yellow Fin Tuna Norwegian Salmon Chilean Seabass

www.dineasiaguide.com

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MANNY O’S WINE AND TAPAS

Visayas :: Cebu :: Lapu-Lapu City

FB.Cebu@hilton.com Punta Engaño Road, Mactan Island Lapu-Lapu City, Cebu PPH: +63 32 492.7777 FAX: +63 32 4951431 Monday - Sunday 4:00pm - 12:00 midnight American Asian Chinese Italian Japanese Korean

Located at the Hilton Cebu Resort and Spa, Manny O’s is a casual restaurant that serves Euro-Asian fusion cuisine. Most of their dishes are what owner Manuel Osmeña

Bar Scene Wine List

spikey shaumai, spring rolls, and the tempura tiger prawn cocktail. Manny O’s exudes a cozy

considers as comfort food. Their specialty is the Wagyu beef burger, one of the priciest burgers in the country. The young and aff luent in society can also avail of their bestsellers that include the Wagyu burger steak bento, charcoal-f ired kalbi, sima’s twice-cooked ribs, and intimate interior illuminated by dim lights and decorated with red accents, featuring a seventies mural by the bar complete with a panoramic view of the sea, setting the mood for a truly pleasant dinner. The restaurant also has a variety of its own blends of wine and a tapas selection to choose from that complement each other. Specializing in wine pairing dinners, Manny O’s has largely attributed its success for “making ordinary food extraordinary.”

sample menu selections WAGYU STYLE:: Wagyu Burger Steak Bento Burger in style, wagyu style, from grain-fed cow. One of the priciest burgers in the Philippines. Pair it with the king of Italian wines, the “Barolo’, and enjoy the meal of the “‘KINGS”. Steak “Wagyu” King of the menu, wagyu-style, 200 grams of premium grain-fed beef Wagyu Shio Yake Sushi Lettuce Wrap Wagyu Kalbi Grilled Paper Thin Wagyu Covered inoki mushrooms Wagyu Goulash

“O’ Salad!” Crumbed calamari & onion rings on crunchy lettuce tossed with extra virgin cold press avocado oil & vinegar

Spikey Shau-mai Served with rice wine vinegar

Sashimi Usuzukuri Tuna & white snaper presented in 2 sashimi styles

Buta Kimuchi Thin sliced f illet of pork sautéed with kimchi and eggs

Kelbasa Trio Three authentic polish sausage in the grill: Wiejska, Mysliwska & Sniadaniowa Sashimi Usuzukuri Tempura Tiger Prawns Cocktail Orange Margarita Spring Rolls Tall spring rolls of yam, pork and veggies in grand marnier infused margarita dip

tapas::

Roast Duck Gyoza

Soup of the Day Par Deux Clear & cream soup comes in pair

Sima’s Twice-cooked Ribs

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“Gold Rush” Foie gras f illed chicken nuggets

Manny’s Pasta Caviar Studded Japanese Risotto Quizas, Pizzas, Quizas Mini margarita pizzas

desserts:: Tropical Fruits Dances with Haagen Dazs among nuts Aged Balsamico Over vanilla ice cream

mindanao restaurants :: DAVAO 118 119 120 121 122

ANTONIO’S BAR & GRILL BANGKOK WOK MAMU’S RISTORANTE SPIRALE TADAKUMA

PHOTO SOURCE: MAMU’S RESTAUR ANT

MINDANAO MAP

MAP SOURCE: CICADA FOUNDATION

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www.dineasiaguide.com

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davao city

MAP SOURCE: w w w.davaotraveler.com

To Damosa Gateway, Lanang

ANTONIO’S BAR & GRILL

Mindanao :: Davao :: Davao City

G/F SM City, Davao City PH: +63 82 299.3904 Metro Lifestyle Complex cor. Jacinto Ex t. and Torres St., Davao City PH: +63 82 225.4394 SM City Branch: 10:00am – 9:00pm Torres Branch: 10:00am – 12:00mn Modern Filipino Bar Scene Private/Function Catering Rooms Delivery Valet Parking Full Bar Weekend Brunch Live Music/ Wine List Enter tainment Major Credit Cards (Torres Branch) Accepted Indoor/ Reservation Al Fresco Dining Required (SM City Branch)

Epicureans in search of good food in Davao f lock to the best Filipino restaurant in the city, Antonio’s Bar and Grill. The restaurant’s unparalleled reputation is reason enough to try its contemporary Filipino dishes, all originally formulated by highly skilled staff who cook and serve with passion. Signature dishes include the Inadobong Manok Sa

Bawang, where the traditional Filipino adobo is served with a twist, made tastier with the scent and taste of garlic. Davao foodies, as well as tourists, have been salivating over their bestseller, the Crispy Pata. Not only is it crispy but savory as well. Other sumptuous dishes include the Crispy Tuna, Deep Fried Chicken wrapped in Banana Leaves, Grilled Catf ish, Stuffed Shrimp, and Pomelo Salad. Every meal is not complete without their refreshing Melon Mansi drink. The cold concoction is probably the best fusion of watermelon and calamansi. The ambiance is similarly refreshing as well. Well-lit tables and spacious seats adorn the restaurant. Whether for business or pleasure, young and old alike will experience the new taste of Davao at Antonio’s Bar and Grill.

sample menu selections appetizer::

main course::

Kinilaw sa Itlog Maalat Tuna chunks tossed in vinegar with green mango & salted egg

Inadobong Manok sa Bawang Stewed chicken with lots of garlic & soy sauce

Pinaputok na Hipon sa Bawang at Luya Crispy shrimp in garlic & ginger spice

Binagoongang Baboy Pork belly sauteed in fermented shrimp sauce

Binusog na Sugpo Stuffed prawns with minced pork and shrimp Antonio’s Chicharon Crispy pork skin in spicy vinegar dip

Antonio’s Adobo Special Stewed pork special in vinegar and soy sauce

soup::

Binagoongang Gulay Mix vegetables in fermented shrimps cooked with coconut milk.

Nilagpang ng Turagsoy Grilled catf ish in hot & spicy soup

Antonio’s Inasal na Manok Chicken barbeque

Tinolang Manok sa Tanglad Native chicken in lemon grass soup

Inihaw na Panga Grilled Tuna Jaw with calamansi soy dip

Sinigang Lapu-Lapu Lapu-lapu in tamarind sour soup

Antonio’s Lapu-Lapu *Steamed grouper in soy sauce or in black beans and coconut milk.

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*Fried grouper in sweet and sour sauce or in black beans and coconut milk. Binusog na Bangus Boneless milkf ish stuffed with chicken and f ish f illings

desserts:: Antonio’s Buko Fruit Salad Suman sa Gata at Mangga

salad:: Ensaladang Inihaw na talong sa gata Grilled eggplant salad in coconut milk Ensaladang Suha Pomelo Salad

BANGKOK WOK

Mindanao :: Davao :: Davao City

Robinson’s Cybergate, J.P. Laurel St., Bajada, Davao City PH: +63 82 282.1231 +63 82 300.1345 Open Daily at 10 am Thai

Authentic Bangkok street food summarizes the dining experience at Bangkok Wok, the newest specialty restaurant located in Davao City. Serving the hottest food in town, Bangkok Wok just opened in May 2009. Crispy pork knuckles on top of red curry is their best selling item. Soft shell crabs are given a new twist and prepared three ways: with curry, with tamarind sauce, or as a salad with cucumber and celery relish. Signature drinks include Thai iced tea, fresh tamarind shake, and lemongrass/mint coolers. Spouses Raffy and Carmina Del Rosario, the husband-and-wife team behind Bangkok Wok, f ly to Bangkok on a regular basis to ensure the very best ingredients without substituting. Their

Banquet Bar Scene Catering Delivery Full Bar Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Dress Code: Casual Reservation Encouraged Child-Friendly

sheer passion and love for Thai food is what differentiates their restaurant from others. The interiors ref lect the streets of Bangkok in a modern and sophisticated way. Street elements like cement, glass, steel, and wood are used, providing a stylish but cozy and relaxed atmosphere. Enjoy an altogether pleasant taste of Thai at Bangkok Wok.

sample menu selections Appetizer::

Main Courses::

Kai Luk Koei “Son-in-law eggs”

Kaeng Hua Pla Yellow f ish head curry with bamboo shoots

Kao Tung Na Tung Crispy prawn crackers with coconut, pork, cilantro dipping sauce Tod Mun Goong Fried shrimp cakes Pho Pia Sod Fresh spring rolls

Soup:: Tom Kha Gai Chicken and coconut soup

Salad:: Yam Pak Boong Crispy morning glory salad with prawns, crispy shallots and sweet lime dressing Yam Woon Sen Glass noodle salad with seafood, celery, cilantro, lettuce

Pla Phao Yang Grilled salt-crusted seabass stuffed with galangal and lemongrass

Kao Soy Chiang Mai curry noodles with soft and crunchy noodles, chicken, mustard greens, crispy garlic Kuay Tiew Pet Duck noodle soup

Rice and noodles::

Kaprao Gai Minced chicken with basil and fried egg

Pad Seew Stir-fried f lat rice noodles with beef

Pla Mug Kratiem Prig Thai Squid with garlic, pepper and cilantro

Pad Thai Stir-fried noodles thai-style

Kana Moo Grob Stir-fried kailan with crispy pork

Kao Ob Subparod Fried rice with Chinese sausage and pineapple

BestSellers:: Ka Moo Pad Ped Crispy pork knuckles on top of red curry Soft Shell Crabs Prepared 3 ways: with curry, tamarind sauce or as a salad with a cucumber and celery relish

Desserts:: Tako Durian Tab Tim Grob Iced water chestnuts Kao Niew Mamuang/Durian Sticky rice with mango or durian

www.dineasiaguide.com

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MAMU’S RESTAURANT

Mindanao :: Davao :: Davao City

www.anisabelsuites.com 88 F. S. Dizon Road, Bacaca, Davao City 8000 PH: +63 8 222.58114 Fax: +63 8 230.51612 Monday - Saturday 7:00 am to 12:00 mn Sunday 5:00 pm to 12:00 mn Filipino International Banquet Catering Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted

Servicing the food requirements of Anisabel Suites in Davao City is Mamu’s Resto-Bar. Mamu’s, its name derived from the term of endearment Mama which owner Architect Anselmo Ferrazini fondly calls his wife Mylene, has successfully carved its own niche of local patrons, offering favorite family dishes handed down for generations. Family and friends will f ind the serving sizes for sharing up to three persons as a mini buffet per table to provide a more balanced array of choices. Regulars prefer the lengua, pot roast, beef adobo, tetrazzini, minestrone, shrimp curry, and pote gallego over a wide variety of specialties. The interior design suggests a cozy and pleasant ambiance. Diffused lighting and heavy wooden reception and buffet counters lend warmth to the place. Soft red with neutral colors and oversized chairs make guests comfortable. Shelves of stoneware pots, vases, and teapots add to the general appeal. The restaurant also has an outdoor patio and a mini function room for meetings. Come and celebrate the milestones in your life at Mamu’s.

sample menu selections STARTERS::

BEEF::

SEAFOOD::

Seared Sashimi Fresh tuna with sesame seeds, seared in red pepper corn or garlic pesto

Beef “Abodo” with Mushroom and Asparagus This original house recipe is prepared with button mushrooms in a rich brown sauce, topped with sautéed fresh asparagus.

Grilled Malasugue with Cucumber Salad For the weight conscious, we recommend the grilled “white” tuna belly.

Shrimp Gambas spicy shrimp aioli served with French bed.

SAnDWICHES:: Smoked Bangus Spread Shredded smoked bangus in a mayo mustard topped with lettuce.

SOUP:: Clam Chowder Our humble Imbao clams partnered with bacon in a cream soup. Served with crackers.

Lengua Estofado with Mushrooms An old family recipe handed down by our grandparents for the on-tounge lover.

PORK & CHICKEn:: Pote (Pork and Beans) A family specialty prepared in a soupy tomato sauce using pork , chicken and chorizo bilbao with pechay greens

PASTA::

Pork Pot Roast with Mushrooms Choice pork tenderloin slowly cooked in a light brown sauce with fresh straw mushrooms and spices.

Tetracine with Fresh Mushrooms and Bacon This is a family recipe using white sauce, fresh mushroom straws, bacon and spices.

Crispy Pork Binagoongan Turbo broiled pork belly smothered with shrimp paste; for the adventuruos

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Adobong Pusit Ensu Tinta A localized squid dish prepared in its black ink and mildly spiced.

DESSERTs:: Durian Float Fresh durian f lavored cream in between layers of graham crackers. Sanz Rival Thin layers of meringue sandwiched with buttercream.

COFFEE:: Brewed Coffee Freshly ground for every cup.

RISTORANTE SPIRALE

Mindanao :: Davao :: Davao City

spiraleristorante@yahoo.com

Spirale, which opened in September 2008, offers authentic Italian cuisine ranging from soups, salads, and appetizers to pastas, pizzas, pizzatas, and desserts. Spirale, its name taken from a shape of pasta, demonstrates its â&#x20AC;&#x153;passion for excellence in food and wineâ&#x20AC;? through bestselling dishes that include Roast Garlic Chicken, Truff le Cream Pasta with Smoked Salmon, and Gamberi Ali Olio. Pizzatas consisting of three kinds of cheese with special toppings served with baby arugula comprise one of the specialties. Just like their pizzas, most of the main courses are cooked in the wood-f ired oven. Chef Patron Ana Maria Cacho Garcia, with her culinary experience abroad, is responsible for the f lavorful Italian food with sumptuous aromas. The interiors make use of light pieces of furniture that utilize yellow and blue colors to give a Mediterranean feel. Soft lighting provides a cool and casual ambiance. Warm and personalized service awaits diners at Spirale, the perfect place for families and friends to gather and be together.

Unit 10 Damosa Business Center, Lanang, Davao City 8000 PH: +63 2 082.234.6299 Monday - Thursday 11:00 am - 10:00 pm Friday - Saturday 11:00 am - 12:00 mn Sunday 11:00 am - 10:00 pm Italian Catering Indoor Alfresco Dining Wine List Major Credit Cards Accepted Dress code is Casual Reservation Encouraged

sample menu selections Antipasti/appetizer:: Ali di pollo Chicken wings marinated in spicy sauce, baked in our wood-f ired oven Antipasto Parma ham, pepperoni, feta, blue pepper cheese, roasted peppers & marinated black olives Carpaccio cavalieri Thinly sliced beef tenderloin w/ lettuce, olives & parmesan, drizzled w/ balsamic dressing Gamberi ali olio Shrimps in garlic & chili Bruschetta Crisp ciabatta topped w/ 2 toppings olive tepanade & tomato salsa and roasted peppers & goat cheese

Insalata/salad:: Insalata di gamberi Mesclun w/ grilled shrimps, olives, capers,

tomatoes, cucumber drizzled w/ our house dressing Insalata di prosciutto Mesclun, prosciutto slices, fresh goat cheese, tomatoes, shaved parmesan w/ balsamic dressing

Pasta:: Vongole Baby clams in white wine sauce Polpette Meatballs in tomato sauce Vongole ai chorizo Stewed tomatoes, baby clams & chorizo in white wine sauce Puttanesca Tomatoes, black olives, anchovies, capers, basil Marinara bianca Seafood, chili, basil in white wine sauce Carbonara Cream, bacon, egg, parmesan cheese

Pizzas:: Margherita tomato & mozzarella Gordo tomato, mozzarella, salami, ham, sausages, olives Capricciosa tomato, mozzarella, artichokes, ham & mushrooms Tutto Spirale tomato, mozzarella, air dried beef, roasted eggplant, asparagus & capers

Pasta speciale:: Salmone e tartufo Fusilli tircolore w/ smoked salmon & truffle sauce Struzzo afumicato e basilico Fusilli tricolore w/ smoked ostrich, black olives, sundried tomatoes, garlic & rosemary Ravioli di zucca o ricotta A choice of our homemade pumpkin or spinach ricotta ravioli served w/ either: classic tomato, blue cheese or sage & butter sauce

www.dineasiaguide.com

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TADAKUMA

Mindanao :: Davao :: Davao City

11 Damosa Business Center Lanang, Davao City PH: +63 82 234.8813 Weekdays 10:00am - 10:00pm Friday & Saturday 10:00am - 12:00 midnight Japanese Bar Scene Catering Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted

Opening only in December 2008, Tadakuma serves authentic Japanese cuisine with the freshest ingredients. The most popular among its classic dishes include gyudon, tempura, beef teppanyaki, gyoza, and sukiyaki. However, Japanese clients consider the ramen as the restaurant’s specialty since noodles and broth are made fresh in-house. Intended as a very modern space which incorporates old touches with the new design, the interiors have clean lines with dark hardwood and cream walls in deep rich brown colors, producing a hip and modern ambiance with a relaxed sense of elegance. Indirect lighting around the space, where the sushi bar is centered with a massive hardwood piece at the bar top, adds to the setting of a relaxed environment. Tadakuma also offers Teishoku set meals upon request, catering, takeout, and a selection of Japanese sake for bar service. To enjoy “fresh, delicious, and authentic Japanese food at affordable prices,” visit Tadakuma in Davao City

sample menu selections daily specials::

Mabodon

Salmon Sashimi

Depends on available ingredients in the market and the inspiration of the Chef.

Katsu Curry

Maguro Sashimi

Unagi Don

Chirashi Sushi

Yakitori Don

Uni Sushi/Sashimi

Chicken Teriyaki

specials::

ramen:: Negimiso Ramen

sushi bar::

Shoyu Ramen

Ebi Tempura

Tekka Maki

Beef Teppanyaki

Futo Maki

Atuyaki Tofu

Tekka Don

Sukiyaki

Ebi Sushi

Mabo Tofu

Take Sushi

Omu Rice

Matu Sushi

Ebi Chiri

Chirashi Special

Gyoza

Gyudon

California Maki

Japanese Burger

Tendon

Mixed Sashimi

Miso Ni

Hiyasi Ramen Seafood Ramen Yakisoba Kantonmen Moyashi Ramen Ebi Shitake Men

donburi - rice bowls:: Katsudon

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INDEX BY CITY/AREA

INDEX BY CITY/AREA ALBAY 104

CHILI PEPPERS

A-Z 81

ZENSES NEO-SHANGHAI CUISINE

BAGUIO

MUNTINLUPA CITY

102

82 83

LE CHEF AT THE MANOR

THE FRENCH CORNER UNION JACK TAVERN

BOHOL 109

LANTAWAN

PALAWAN 103

PESCADOS

BORACAY 110 111

TRUE FOOD ZUZUNI

PAMPANGA 101 100

SALT COFFEE SHOP THE YATS RESTAURANT

CAMARINES SUR 104 CHILI PEPPERS

PASAY CITY

CEBU

84 85

112 113 74 114

ABACA RESTAURANT ANZANI BRASSERIE BOHEME by THE GUSTAVIAN MANNY O’S

DAVAO 118 119 120 121 122

ANTONIO’S BAR & GRILL BANGKOK WOK MAMU’S RISTORANTE SPIRALE TADAKUMA

PATIO GUERNICA UNIT 8 CAFÉ

QUEZON CITY 86 74 87 88 104 89

BAGOONG CLUB RESTAURANT BRASSERIE BOHEME by THE GUSTAVIAN BUENISIMO CELSIUS GASTRO LOUNGE CHILI PEPPERS NINYO

SAN JUAN CITY 90

CAFÉ YSABEL

LEYTE 74

BRASSERIE BOHEME by THE GUSTAVIAN

MAKATI CITY 73 74 76 77 78 104 79 80

360° RESTAURANT & BAR BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO CARUSO RISTORANTE ITALIANO CHESA BIANCA CHILI PEPPERS I’M ANGUS NU·VO

INDEX BY A-Z

TAGUIG CITY 91 92 94 95 96 98 99

AUBERGINE BALDUCCI CAV WINE SHOP - CAFÉ CUILLERE L’ OPERA RISTORANTE ITALIANO THAI AT SILK TOKI

TAGAYTAY CITY 105

CHATEAU HESTIA

73 112 118 113 91 86 92 119 74 87 90 76 77 94 88 105 78 104 95 79 109 102 96 120 114 89 80 84 103 121 101 122 98 82 100 99 110 83 85 81 111

360° RESTAURANT & BAR ABACA RESTAURANT ANTONIO’S BAR & GRILL ANZANI AUBERGINE BAGOONG CLUB RESTAURANT BALDUCCI BANGKOK WOK BRASSERIE BOHEME by THE GUSTAVIAN BUENISIMO CAFÉ YSABEL CARPACCIO CARUSO RISTORANTE ITALIANO CAV WINE SHOP - CAFÉ CELSIUS GASTRO LOUNGE CHATEAU HESTIA CHESA BIANCA CHILI PEPPERS CUILLERE I’M ANGUS LANTAWAN LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO MAMU’S MANNY O’S NINYO NU·VO PATIO GUERNICA PESCADOS RISTORANTE SPIRALE SALT COFFEE SHOP TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TOKI TRUE FOOD UNION JACK TAVERN UNIT 8 CAFÉ ZENSES NEO-SHANGHAI CUISINE ZUZUNI www.dineasiaguide.com

123

INDEX BY CUISINE

ECLECTIC/WORLD

INDEX BY CUISINE

104

CHILI PEPPERS

AMERICAN 73 112 104 79 109 114 103 101 85

360° RESTAURANT & BAR ABACA RESTAURANT CHILI PEPPERS I’M ANGUS LANTAWAN MANNY O’S PESCADOS SALT COFFEE SHOP UNIT 8 CAFÉ

ASIAN 73 88 114 89 101 85 81

360° RESTAURANT & BAR CELSIUS GASTRO LOUNGE MANNY O’S NINYO SALT COFFEE SHOP UNIT 8 CAFÉ ZENSES NEO-SHANGHAI CUISINE

EXOTIC/FUSION 89 100

FILIPINO 73 86 104 109 102 120

CHINESE 73 109 114 101 81

360° RESTAURANT & BAR LANTAWAN MANNY O’S SALT COFFEE SHOP ZENSES NEO-SHANGHAI CUISINE

CONTINENTAL 74 94 109 102 101 82 100 81

BRASSERIE BOHEME by THE GUSTAVIAN CAV WINE SHOP - CAFÉ LANTAWAN LE CHEF AT THE MANOR SALT COFFEE SHOP THE FRENCH CORNER THE YATS RESTAURANT ZENSES NEO-SHANGHAI CUISINE

COUNTRY EUROPEAN 105

CHATEAU HESTIA PHOTO SOURCE: BARCINO

124

FALL/WINTER 2009

NINYO THE YATS RESTAURANT

360° RESTAURANT & BAR BAGOONG CLUB RESTAURANT CHILI PEPPERS LANTAWAN LE CHEF AT THE MANOR MAMU’S

103 101 82

PESCADOS SALT COFFEE SHOP THE FRENCH CORNER

FRENCH 73 91 90 95 102 89 80 82 100

360° RESTAURANT & BAR AUBERGINE CAFÉ YSABEL CUILLERE LE CHEF AT THE MANOR NINYO NU·VO THE FRENCH CORNER THE YATS RESTAURANT

INDEX BY CUISINE

GREEK 111

JAPANESE ZUZUNI

BARBEQUE/GRILLED 73 104 109 102 82 100 85

360° RESTAURANT & BAR CHILI PEPPERS LANTAWAN LE CHEF AT THE MANOR THE FRENCH CORNER THE YATS RESTAURANT UNIT 8 CAFÉ

73 109 114 89 122 99

360° RESTAURANT & BAR LANTAWAN MANNY O’S NINYO TADAKUMA TOKI

KOREAN 73 114

360° RESTAURANT & BAR MANNY O’S

INDIAN

MEDITERRANEAN

110

112 113 109 102 80 103 82 111

TRUE FOOD

INTERNATIONAL 113 88 120 89 101 100 83 81

ANZANI CELSIUS GASTRO LOUNGE MAMU’S NINYO SALT COFFEE SHOP THE YATS RESTAURANT UNION JACK TAVERN ZENSES NEO-SHANGHAI CUISINE

ABACA RESTAURANT ANZANI LANTAWAN LE CHEF AT THE MANOR NU·VO PESCADOS THE FRENCH CORNER ZUZUNI

MODERN FILIPINO 118

ANTONIO’S BAR & GRILL

SEAFOOD ITALIAN 73 113 92 87 90 76 77 109 102 96 114 103 121 82 100

360° RESTAURANT & BAR ANZANI BALDUCCI BUENISIMO CAFÉ YSABEL CARPACCIO CARUSO RISTORANTE ITALIANO LANTAWAN LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO MANNY O’S PESCADOS RISTORANTE SPIRALE THE FRENCH CORNER THE YATS RESTAURANT

73 90 109 103 100 85 111

360° RESTAURANT & BAR CAFÉ YSABEL LANTAWAN PESCADOS THE YATS RESTAURANT UNIT 8 CAFÉ ZUZUNI

SPANISH 87

BUENISIMO

90 84 103

CAFÉ YSABEL PATIO GUERNICA PESCADOS

STEAKS 79 107 84 98 85

I’M ANGUS LANTAWAN PATIO GUERNICA THE YATS RESTAURANT UNIT 8 CAFÉ

PHOTO SOURCE: ABACA RESTAUR ANT

SWISS 78

CHESA BIANCA

THAI 73 119 98 85

360° RESTAURANT & BAR BANGKOK WOK THAI AT SILK UNIT 8 CAFÉ

VEGETARIAN 73 91 74 90 88 109 98 85 111

360° RESTAURANT & BAR AUBERGINE BRASSERIE BOHEME by THE GUSTAVIAN CAFÉ YSABEL CELSIUS GASTRO LOUNGE LANTAWAN THAI AT SILK UNIT 8 CAFÉ ZUZUNI

www.dineasiaguide.com

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INDEX BY CATEGORY

ZENSES NEO-SHANGHAI CUISINE

BANQUET 113 86 119 87 90 94 105 109 102 120 101 82 100 110 111

ZUZUNI

CHILD-FRIENDLY

ANZANI BAGOONG CLUB RESTAURANT BANGKOK WOK BUENISIMO CAFÉ YSABEL CAV WINE SHOP - CAFÉ CHATEAU HESTIA LANTAWAN LE CHEF AT THE MANOR MAMU’S SALT COFFEE SHOP THE FRENCH CORNER THE YATS RESTAURANT TRUE FOOD ZUZUNI

BAR SCENE 73 112 118 119 104 96 114 80 84 122

111

360° RESTAURANT & BAR ABACA RESTAURANT ANTONIO’S BAR & GRILL BANGKOK WOK CHILI PEPPERS L’ OPERA RISTORANTE ITALIANO MANNY O’S NU·VO PATIO GUERNICA TADAKUMA

CATERING 73 118 113 91 92 119 74 87 90 76 77 94 78 95 102 96 120 103 121 101 122 98 82 100 110

360° RESTAURANT & BAR ANTONIO’S BAR & GRILL ANZANI AUBERGINE BALDUCCI BANGKOK WOK BRASSERIE BOHEME by THE GUSTAVIAN BUENISIMO CAFÉ YSABEL CARPACCIO CARUSO RISTORANTE ITALIANO CAV WINE SHOP - CAFÉ CHESA BIANCA CUILLERE LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO MAMU’S PESCADOS RISTORANTE SPIRALE SALT COFFEE SHOP TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TRUE FOOD

119

BANGKOK WOK

DELIVERY 118 ANTONIO’S BAR & GRILL 119 BANGKOK WOK 74 BRASSERIE BOHEME by THE GUSTAVIAN 104 CHILI PEPPERS 103 PESCADOS 99 TOKI 110 TRUE FOOD 83 UNION JACK TAVERN

DRESS CODE - CASUAL 119 88 121

BANGKOK WOK CELSIUS GASTRO LOUNGE RISTORANTE SPIRALE

DRESS CODE - SMART CASUAL 113 89 100

ANZANI NINYO THE YATS RESTAURANT

DRESS CODE - BEACH CHIC 112

ABACA RESTAURANT

FONDUE 78

CHESA BIANCA

PHOTO SOURCE: HOTEL VIDA

126

FALL/WINTER 2009

INDEX BY CATEGORY

FULL BAR 112 118 113 91 92 119 74 90 77 88 105 109 102 96 84 122 98 82 100 81 111

ABACA RESTAURANT ANTONIO’S BAR & GRILL ANZANI AUBERGINE BALDUCCI BANGKOK WOK BRASSERIE BOHEME by THE GUSTAVIAN CAFÉ YSABEL CARUSO RISTORANTE ITALIANO CELSIUS GASTRO LOUNGE CHATEAU HESTIA LANTAWAN LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO PATIO GUERNICA TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT ZENSES NEO-SHANGHAI CUISINE ZUZUNI

86 92 119 87 76 105 78 104 109 102 120 89 80 84 121 101 122 98 82 110 85 81 111

BAGOONG CLUB RESTAURANT BALDUCCI BANGKOK WOK BUENISIMO CARPACCIO CHATEAU HESTIA CHESA BIANCA CHILI PEPPERS LANTAWAN LE CHEF AT THE MANOR MAMU’S NINYO NU·VO PATIO GUERNICA RISTORANTE SPIRALE SALT COFFEE SHOP TADAKUMA THAI AT SILK THE FRENCH CORNER TRUE FOOD UNIT 8 CAFÉ ZENSES NEO-SHANGHAI CUISINE ZUZUNI

PRIX FIXE MENU LIVE MUSIC/ENTERTAINMENT 73 118 113 92 90 109 102 96 80 84 82

360° RESTAURANT & BAR ANTONIO’S BAR & GRILL ANZANI BALDUCCI CAFÉ YSABEL LANTAWAN LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO NU·VO PATIO GUERNICA THE FRENCH CORNER

INDOOR/AL FRESCO DINING 73 112 118 113

360° RESTAURANT & BAR ABACA RESTAURANT ANTONIO’S BAR & GRILL ANZANI

BRASSERIE BOHEME by THE GUSTAVIAN

PRIVATE/FUNCTION ROOMS 73 112 118 113 91 86 92 119 74 76 94 88 78 79

360° RESTAURANT & BAR ABACA RESTAURANT ANTONIO’S BAR & GRILL ANZANI AUBERGINE BAGOONG CLUB RESTAURANT BALDUCCI BANGKOK WOK BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO CAV WINE SHOP - CAFÉ CELSIUS GASTRO LOUNGE CHESA BIANCA I’M ANGUS

109 96 120 89 99 83

LANTAWAN L’ OPERA RISTORANTE ITALIANO MAMU’S NINYO TOKI UNION JACK TAVERN

MAJOR CREDIT CARDS ACCEPTED 73 112 118 113 86 92 119 87 90 76 94 88 105 78 79 96 109 120 89 84 121 122 98 82 100 99 110 83 81 111

360° RESTAURANT & BAR ABACA RESTAURANT ANTONIO’S BAR & GRILL ANZANI BAGOONG CLUB RESTAURANT BALDUCCI BANGKOK WOK BUENISIMO CAFÉ YSABEL CARPACCIO CAV WINE SHOP - CAFÉ CELSIUS GASTRO LOUNGE CHATEAU HESTIA CHESA BIANCA I’M ANGUS L’ OPERA RISTORANTE ITALIANO LANTAWAN MAMU’S NINYO PATIO GUERNICA RISTORANTE SPIRALE TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TOKI TRUE FOOD UNION JACK TAVERN ZENSES NEO-SHANGHAI CUISINE ZUZUNI

RESERVATION REQUIRED 73 112

360° RESTAURANT & BAR ABACA RESTAURANT www.dineasiaguide.com

127

INDEX BY CATEGORY

PHOTO SOURCE: ABACA RESORT

118 113 119 105 109 89 84 121 98 100 83

ANTONIO’S BAR & GRILL ANZANI BANGKOK WOK CHATEAU HESTIA LANTAWAN NINYO PATIO GUERNICA RISTORANTE SPIRALE THAI AT SILK THE YATS RESTAURANT UNION JACK TAVERN

ROOFTOP BAR / LOUNGE AREA 111

THAI AT SILK

VALET PARKING 118 76 78 79 109 96 89 103 82

ANTONIO’S BAR & GRILL CARPACCIO CHESA BIANCA I’M ANGUS LANTAWAN L’ OPERA RISTORANTE ITALIANO NINYO PESCADOS THE FRENCH CORNER

ZUZUNI

WEEKEND BRUNCH SMOKING & NON-SMOKING 76 78 79 89

CARPACCIO CHESA BIANCA I’M ANGUS NINYO

TAKEOUT 91 90 76 77 105 78 104 79 103 128

AUBERGINE CAFÉ YSABEL CARPACCIO CARUSO CHATEAU HESTIA CHESA BIANCA CHILI PEPPERS I’M ANGUS PESCADOS FALL/WINTER 2009

112 118 111

ABACA RESTAURANT ANTONIO’S BAR & GRILL ZUZUNI

WINE LIST 73 112 118 113 91 92 119 87 90 76

360° RESTAURANT & BAR ABACA RESTAURANT ANTONIO’S BAR & GRILL ANZANI AUBERGINE BALDUCCI BANGKOK WOK BUENISIMO CAFÉ YSABEL CARPACCIO

77 94 88 105 78 79 96 109 102 120 114 89 80 84 103 121 98 82 100 99 110 83 111

CARUSO RISTORANTE ITALIANO CAV WINE SHOP - CAFÉ CELSIUS GASTRO LOUNGE CHATEAU HESTIA CHESA BIANCA I’M ANGUS L’ OPERA RISTORANTE ITALIANO LANTAWAN LE CHEF AT THE MANOR MAMU’S MANNY O’S NINYO NU·VO PATIO GUERNICA PESCADOS RISTORANTE SPIRALE THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TOKI TRUE FOOD UNION JACK TAVERN ZUZUNI

WINE CATERING 94

CAV WINE SHOP - CAFÉ

WINE SHOP 94

CAV WINE SHOP - CAFÉ

::dining rendezvous

Awarding Ceremony ...

4TH BPInoy AWARDS What do a White House Executive Chef, an expert economist, and an acclaimed painter have in common? Not only are all three exceptional Overseas Filipinos, they are also this year’s 4th BPInoy Awardees. On August 25 at the Makati Shangri-la Hotel, the Bank of the Philippine Islands will honor White House Executive Chef Cristeta Pasia-Comerford, Chief Representative for Asia and the Pacific of the Bank for International Settlements Dr. Eli Remolona, and artist Mrs. Anita Magsaysay-Ho. This is the fourth year in a row that BPI has recognized outstanding Filipinos all over the world who have served as excellent examples of how to “Be Pinoy” even when one is working in different parts of the world. The BPInoy Awards is an annual initiative of BPI to encourage nationalism among Filipinos abroad and to communicate BPI’s commitment to excellence in the service of overseas Filipinos. Present to witness the awarding were DIne Asia’s publisher Mary Anne Meily and Marketing Director Walter Meily. Internationally, the three awardees are leaders in their respective fields of economics, culinary arts and visual arts. As BPInoy Awardees, they have truly demonstrated inherent Filipino values through their marked achievements in the global scene.

outstanding achievements in the field of banking and economics. He is considered to be the most prominent Filipino economist in international monetary and financial policy circles. As Chief Representative of the Bank for International Settlements (BIS) in Hong Kong, Dr. Eli Remolona is the bank’s regional head, responsible for dealing with the 12 most important economies in the Asia-Pacific region. He joined the BIS in 1999 and for six years served as Head of Financial Markets and Editor of the BIS Quarterly Review. Anita Magsaysay-Ho is one of the 2009 BPInoy Awardees, recognized for her outstanding achievements in the field of visual arts.

Cristeta is the first woman and Asian to hold the position of Executive Chef for the White House. She first worked as Assistant Chef under Walter Scheib in 1995, who was the Executive Chef during the Clinton Administration.

Anita Magsaysay-Ho is an acclaimed painter and artist, often referred to as the “Female Amorsolo” because of her preference for painting women just like the great artist Fernando Amorsolo. She has earned numerous awards and honors such as first prizes from the Art Association of the Philippines’ annual competitions in 1952 and 1960. Her paintings have been featured at numerous actions, including in the 1999 Christie’s auction in Singapore where her painting, In the Marketplace, fetched a price 26 times more than its original catalog estimate.

Dr. Eli Remolona is one of the 2009 BPInoy Awardees, recognized for his

Makati Shangri-la Hotel, Makati City; August 25, 2009

Cristeta Pasia Comerford is one of the 2009 BPInoy Awardees, recognized for her outstanding achievements in the field of culinary arts.

Cristeta Pasia Comerford

Dr. Eli Remolona

Anita Magsaysay-Ho www.dineasiaguide.com

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dining rendezvous:: Wine Tasting Event …

SOUTH AFRICAN EMBASSY

In celebration of the 350th Anniversary of the South African wine industry, the South African Embassy In partnership with Barcino Gourmet, Corinthia Gourmet Inc., Future Trade, Philippine Wine Merchants, Premier Wines & Spirits, Inc., Santi’s, Tropical Dynamics, Wine Warehouse, and Zen Asia, Inc., held a Wine Tasting Event on March 18, 2009. Special guests who attended the affair were treated to a great selection of quality wines from the participating sponsors.

Bahia Room, InterContinental Manila; March 18, 2009

(Left to Right) Ms. Marlene Malcom, Ms. Chola Sims (US Embassy), Ms. Sylvia Matona (South African Embassy) and husband, Mr. Paul Matona.

(Sitted) Ms. Armie Aledo (South African Embassy), (Standing) Ms. Lesley Tan (Shangri-La’s Mactan Resort & Spa) and Ms. Ellen Vega (South African Embassy)

South African Chef, Chef Nicolas Johannes van Rensburg

(Left to Right) Mrs. Talita de Villiers, Mr. Anton du Plessis (AIG), Mr. Dumisani Patrick Hlela (Member of the Umzansi Group), Mrs. Sharleen du Plessis and Ms. Chola Sims (US Embassy).

Mr. Dumisani Patrick Hlela (SA Performer), Ms. Lesley Tan (Shangri-La’s Mactan Resort & Spa), Mr. Hugo Lambrechts (South African Embassy)

Ambassador Pieter Vermeulen (South African Embassy) together with the members of the South Africa-Cebu Chamber of Commerce and Industry Business Council

(Left to Right) Mr. Dondi Joseph (Darras+Bowler Wines), Ms. Corrine Joseph (Darras+Bowler Wines), Ms. Grace Glory Go (Philippine Star), Ambassador Pieter Vermeulen (S. African Embassy) and Mrs. Chrisna Vermeulen.

Ms. Corrine Joseph (Darras + Bowler Wines) and Ms. Sylvia Matona (South African Embassy)

Mr. Lester Harvey (Zen Asia) together with the other guests at the Gala Buffet.

(Left to Right) Mrs. Chrisna Vermeulen, Ms. Aveline Phillistus Twala and Ms. Cathrine Nompumelelo Nhlapo (members of the Unzamsi Performing Group) and Ambassador Pieter Vermeulen (South African Embassy)

Umzanzi Group (SA Performing Group) together with Cebu violinist, Ms. Lianne Sala (Sala Foundation)

Food & Wine Festival …

SOUTH AFRICAN EMBASSY

The South African Embassy and Shangri-La’s Mactan Resort & Spa in cooperation with South African Airways showcased the South Africa Food & Wine Festival in Cebu from September 24-27, 2009. With the theme “Come Celebrate South Africa, A Calabash of Cape Wine, Cuisine and Culture,” the celebration featured good food and fine wine which were uniquely South Africa.

Shangri-La’s Mactan Resort & Spa; September 24 – 27, 2009

Sample wines from Philippine Wine Merchants / Ralphs.

Sample wines from Darras + Bowler Wines

(Left to Right) Dr. Judith Akol, Ms. Carmel Salvador (South Africa-Cebu Chamber of (Left to Right) Ms. Zoleka Mankahla (South Commerce and Industry Business Council African Embassy), Mr. Lester Harvey (Zen Asia), President), Ms. Aveline Phillistus Twala (member Ms. Corrine Joseph (Darras + Bowler Wines) and of the Umzansi Group) and Mr. Gino Salvador. Mrs. Sharleen du Plessis (SA National).

130

FALL/WINTER 2009

(Left to Right) – Mr. Hugo Lambrechts (South African Embassy), Mr. Dondi & Mrs. Corrine Joseph (Darras + Bowler Wines) together with Ambassador Pieter and Mrs. Chrisna Vermeulen and Mr. Joachim Schutte (Shangri-La’s Mactan Resort & Spa)

Mr. Dondi & Mrs. Corrine Joseph (Darras + Bowler Wines) together with Ambassador Pieter and Mrs. Chrisna Vermeulen and Mr. Joachim Schutte (Shangri-La’s Mactan Resort & Spa)

Photo of the members of the Umzanzi Group (Ms. Aveline Phillistus Twala, Mr. Dumisani Patrick Hlela and Ms. Cathrine Nompumelelo Nhlapo)

Ms. Lianne Sala of Sala Foundation

(Left to Right) Ms. Lesley Tan (Shangri-La’s Mactan Resort & Spa), Mr. Abdul Hafid (Shangri-La’s Mactan Resort & Spa) and Mr. Hugo Lambrechts (South African Embassy)

Ms. Aveline Phillistus Twala (SA Performer) Ms. Aveline Phillistus Twala dancing together with Ms. Sylvia Matona dancing together with Ms. Zoleka (South African Embassy) Mankahla (South African Embassy)

::dining rendezvous Media Launch …

7107 ISLANDS CRUISE 7107 Islands Cruise, the inter-island cruise ship that offers islandhopping experiences, hosted a party dubbed as “Celebration of the Island Life” which was held on its cruise ship. During the event, the food was served by Stephanie Zubiri’s Modern Epicurean Kitchen while drinks were provided by a wide array of sponsors. In attendance was Dine Asia’s Marcus Maguigad and other guests that included VIPs, corporate executives, diplomats, socialites, businessmen, and friends from the media.

7107 Islands Cruise; August 22, 2009.

Sara Azimi, Tanya Escaler, Marcus Maguigad, Blandine Dina Pons, Mathide Archambault

Jaq Gobing and Tanya Escaler

Cacay Moras and Edda Joyce Garcia

JR Isaac, Bobby Tanjuatco & Richard Danao

Gary Lising

Dino Bautista, Dolly Anne Carvajal, Aris Demavivas, 7107 Chairman Steve Tajanlangit, Edda Joyce Garcia, Gus Zamora (in yellow)

Maurice Arcache and Pepper Teehankee

Barcino’s Jolly Aguiling and Virginia Lopez Cojo

Stephanie Zubiri & brother Cong. Joey

Alessandra Perez Rubio and Marcus Maguigad

Boyet Sison, Henry Yutoc , and Mark Nicosia

Blandine Dina Pons and Mathide Archambault

Special Event …

MOET & CHANDON Moet & Chandon held a Special Event that featured three vintages of overflowing tastings of Moet Imperial, Brut, and Rosé complete with a seven-course dinner at Anzani on August 22, 2009. After dinner, Moet introduced its new line of aperitifs composed of cognacs and brandy mixes to the delight of guests who attended the occasion. The rare event was made more special with the presence of Pierre Pinault of Moet & Chandon in France.

Anzani, Cebu City; August 22, 2009.

Pierre Pinault

Lisa Lofrgren, Tanya McCarthy and other Anzani regulars

(L-R) Brendan McCarthy, Tanya McCarthy, Summer Schaeffer, Butch Carungay, Alice Woolbright, & Kate Dychangco-Anzani

Kate Dychangco-Anzani

www.dineasiaguide.com

131

dining rendezvous:: Halloween Party ...

CASILLERO DEL DIABLO Dine Asia’s Associate Editor Bambi Camus spent a night of devilish decadence at a pre-Halloween event held at AMBER ultra lounge. Guests feasted on free flowing wine from Casillero Del Diablo and treats from Modern Epicurean Kitchen. The night started off with a sizzling fashion show featuring the latest designs from Rosanna Ocampo, Azucar and Salsa Trends with a special performance by Planet Zips. The strictly red or black affair ended with dancing from music spun by DJ Manolet Dario.

Amber Ultra Lounge, The Fort, Taguig City; October 30, 2009

Casillero del Diablo Pinot Noir

Casillero Del Diablo Muses with the Fly Ace Team

Sara Azimi, DJ Manolet Dario, fashion designer Rosanna Ocampo

Barcino’s Sergi Rostoll and Edda Joyce Garcia

Stephanie Zubiri, Maurice Arcache, Gail Gonzales, Jun Cochanco, Sara Azimi, Vicky Zubiri, Jose Miguel Cruz & Edda Joyce Garcia

Concha Y Toro’s Jose Miguel Cruz, Dine Asia’s Bambi Camus, Fly Ace’s Jun Cochanco & Philip Opiasa

Thinline’s Frank Briones, Lifestyleasia.com’s Sebastian Svensson, Edda Joyce Garcia & Stephanie Zubiri

Barcino’s Oriol Singla, Sergi Rostoll and friend

Fashion director Joshua Santos, Events planner Edda Joyce Garcia, Stephanie Zubiri, Sara Azimi, Bea Rocha & Alessandra Perez Rubio

Edda Joyce Garcia & Bliss Yoga Manila’s Marah Arcilla

Wine Lounge Opening ...

NINYO WINE LOUNGE Ninyo Fusion Cuisine has transformed their upper floor into Ninyo Wine Lounge. A privileged few, including prominent chefs and Dine Asia’s Associate Editor Bambi Camus, was invited to sample the exquisite dishes prepared by Chef Niño Laus. The food served, which were superbly paired with wines, will comprise the new menu offerings of Ninyo Wine Lounge.

Ninyo Fusion Cuisine, Loyola Heights, Quezon City; October 22, 2009 (L-R) Dine Asia’s Bambi Camus, Chef Reggie Aspiras and William Siapno

(L-R) Chef Niño Laus, Chef Reggie Aspiras and Chef Edward Bugia

132

FALL/WINTER 2009

Dine Asia’s Bambi Camus & Chef Niño Laus

(L-R) Carla Laus (Owner/PR & Marketing Manager), Junji Lerma (Guitarist, Radioactive Sago), Rexcy Evert Mino (Model)

::dining rendezvous Grand Launch …

TAPELLA Spanish Ambassador Luis Arias and Ms. Korina Sanchez led the ribbon-cutting at the Grand Launch of Tapella, the newest modern Spanish restaurant in Makati. Members of the Diplomatic Corps and prominent personalities from Manila were treated to an amazing experience as they feasted on modern Spanish cuisine prepared by Chef Alexandra Cacho and celebrated a new concept in dining at the cocktail event.

Greenbelt 5, Ayala Center, Makati City; July 23, 2009

Francisco Cacho, Michelle Garcia, Korina Sanchez, Soledad Arias and Spanish Ambassador Luis Arias and Chef Alexandra Cacho

Chef Alexandra Cacho, Cory Quirino and Francisco Cacho

Ana Bermejo, Chef Alexandra Cacho, Alfredo Roca and Pascale Jimenez

Peter Capotosto and Carla Kramer

Ribbon cutting by Spanish Ambassador Luis Arias and Ms Korina Sanchez

Michelle Garcia, John Spakowski II and Maureen Santiago

Victoria Vicente, Malca Villanueva, Liza Morales, Alfredo Roca, Susan Salcedo and Michelle Garcia

Toast with partners, Spanish Ambassador Luis Arias and Ms Korina Sanchez

Siqui Cunjing with husband and Nicky Gemperly

Margarita Fores, Chef Xandra Cacho and Marilen Cacho

Ethel Timbol and Audrey General

Open Bar & Cocktail Party ...

CAVA

It was a bubbly affair at NU∙ VO Al Fresco area graced by Dine Asia’s Associate Editor Bambi Camus. Guests indulged in flowing Cava and sampled Cava Cocktail concoctions of Cava and vodka. The highlight of the event was the presentation of Mr. Louie Ysmael, by Freixenet, Vallformosa and Vilarnau, as the first Cava Ambassador. The event was sponsored by ADP Industries and Barcino Corporation.

NU∙ VO, Greenbelt 2, Ayala Center, Makati City; October 17, 2009

TV Host Boyet Sison with PTCC Racer John Camus

(L-R) Barcino’s Oriol Singla, Bambi Camus, Jaq Gobing, Sergi Rostoll and Virginia Lopez

Cava Ambassador Louie Ysmael

(L-R) Graeme, Cameron Yvill, Aa Arquiza, Nuvo’s Malou Yambao and Raymond Toledo

(L-R) Jeffrey Chua, Carlo Velasco, Virginia Lopez, Sergi Rostol and Andreas Klingel

www.dineasiaguide.com

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dining rendezvous:: Wine Event ...

LE CELLIER Dine Asia’s Mary Anne Meily attended the Wine Event sponsored by Le Cellier, a major importer and distributor of the finest French wines in the Philippines. The event was held at La Cabane, a restaurant, lounge and bar in Makati. The occasion was intended to introduce more FIlipinos to become dedicated to the art of wine drinking.

La Cabane, Arnaiz Ave., Makati CIty; October 2009

Pierre Barberis, Bruno Vergnes, Henri Muzarelli, Phillip Gauthier, Sabine Barberis & Richard Radier

Ricardo Sentenera, Philippe Vergnes, & Analyn Deinla

Jorindas Flour, Rowena Ramos, Evie Perdrix, Ginny S. Marksl & Marie Pioret

Ginny S. Marksl & Mary Anne Meily

Marie Pioret, Rowena Ramos, Bernard Flour, Jorindaas FLour, Evie Perdrix, Thierry Perdrix, & Henri Muzarelli

Ryan Chester, Jorgemm Leonen, Evie Perdrix, Lin Tan & Kathia Allkay

Mary Anne Meily of Dine Asia & Bernard Flour

Ginny S. Marksl, Marie Pioret, Claudia Radier, Mrs. Maupin & Jeorgemm Leonen

Kathia Allkay, Hernri Muzzarelli and Mary Anne Meily of Dine Asia

Ryan Chester, Jorgemm Leonen, Lin Tan & Kathia Allkay

Club Reopening …

ALCHEMY On October 15, 2009, Alchemy was successfully re-launched in a night of party and celebration attended by Dine Asia’s Mary Anne Meily and Marcus Maguigad. During the event, Vikter Duplaix, a famous international musician, stole the show with his excellent taste for music. Many substantial people were around including the loyalty of the finest clubbers, supporters, and friends who all had a grand time dancing the night away, ensuring the continued success of the famous dance club.

Alchemy, Pasig City; October 15, 2009

Marcus Maguigad and Mary Anne Meily

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Domini Primero and friend

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(2nd from the left) Andrew De Castro, Owner Don Puno, Jester Intia & Marcus Maguigad

Joey-Zarraga & Anya Ovcharenko

Chris Aldaba, Sarah Meier-Albano and Mark Africa

::dining rendezvous City Tour …

CEBU CITY Dine Asia Publisher Mary Anne Meily paid a courtesy call on Cebu City Mayor Tomas Osmeña during a recent visit. The tour is part of Dine Asia’s out-of-town engagements intended to invite prospective clients consisting of hotels and restaurants to be featured in the pages of the publication.

Cebu City; June 2009 (L-R) John Young, Mary Anne Meily, Cebu City Mayor Tomas Osmeña, Lucille Bocobo, Cha Naval, Ina Sibug and Francis Romero, taken at Ginza Restaurant Cebu.

(L-R) John Young, Lucille Bocobo, Mary Anne Meily, Pocholo Naval, Francis Romero, Dading Perez, Cha Naval, Elena Chongbian-Young, Ina Sibug, Fred Sibug and Myrna Zuniga.

(L-R) Lucille Bocobo, Fred Sibug, Pocholo Naval, Ina Sibug, Cha Naval, Mary Anne Meily and Francis Romero, taken at Blu Bar and Grill, Marco Polo Plaza Cebu.

Formal Launch …

MODERN

EPICUREAN KITCHEN

Dine Asia’s Mary Anne Meily, Patrick Anthony Meily, and Marcus Maguigad graced the recent Press Launch of Stephanie Zubiri’s Modern Epicurean Kitchen held on September 30, 2009 at Titania Wine Cellar. Modern Epicurean Kitchen offers a wide range of services that includes catering, events organization, consultancy, and lifestyle activities, among others. Guests sampled the delectable canapés served during the event.

Titania Wine Cellar, Yakal St., Makati City; September 30, 2009.

Edda Joyce Garcia, Patrick Meilly, Mary Anne Meilly, Sergi Rostoll, Virginia Lopez-Cojo, Domini Primero & Marcus Maguigad

Claudine Trillo & Nino Barbers

Antonio Ressano, Virginia Lopez Cojo & Sunshine de Leon

Kit Zobel,Samantha & Camilla hiranand, Ina Ayala, Maurice Arcache & Mandy Tabaoda

Edda Joyce Garcia & Philip Cu Unjieng

Quentin Renard, Cheryl Tiu, Pepper Teehankee

Ana & Manuel Zubiri, Riza & Flemming Hansen, Archie Rodriguez and Vicky Zubiri

Solen Heusaff & Tim Yap

Sergio Rostoll & Edda Joyce Garcia

Ralph Joseph, Vicky Zubiri, Maurice Arcache Stephanie Zubiri and Leah de Guzman

Magalie Puymoyen, Bea Rocha, Vicky Zubiri & Alessandra Perez Rubio

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dining rendezvous:: Wine Buffet ...

CARUSO

RISTORANTE ITALIANO Dine Asia hosted an entertaining afternoon of Wine Buffet well attended by friends and industry partners. Guests indulged themselves with My Wine, the best Italian wines selected by Giuseppe Rondini Corp., and were treated to cocktails served by Caruso Ristorante Italiano. Adding flair to the event was live music performed by the exciting Tribo Manila.

Caruso, Nicanor Garcia St., Bel-Air, Makati City; October 27, 2009

DIne Asiaâ&#x20AC;&#x2122;s Bambi Camus and Mary Anne Meily, Ronnie del Rosario, Fred Sibug & Gerry Romualdez

Dario Gardini of Caruso

Dine Asia Team - Mona Robeniol, Jojo Villaflor, Mon Dimla & Von Ungsod

Katti Aleinik

names

Don Padilla & Marianne Abella

Mary Anne Meily & Butch Meily

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Ella Banayo, Tanya Escaler & Lori Blackburn

Polly Policarpio & Ritchie Aquino

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Mary Anne Meily & Sabrina Artadi

Marcus Maguigad, Tanya Escaler & Danger Sanchez

Lea Dizon & Bing Daza

Junjie Abella of Chili Peppers, Derick Villarino of White Moon Bar

::dining rendezvous Publicity Launching…

DINE ASIA’S

SPRING/SUMMER 2009 ISSUE The Dine Asia Team launched its fourth issue that coincided with its first year anniversary which was held at L’Opera Ristorante Italiano at The Fort. Publisher Mary Anne Meily and her hardworking and dedicated team presented the guide’s spring/summer collection of culinary excellence to the members of the diplomatic corps, hotel and restaurant owners, corporate executives, businessmen, and other distinguished guests who attended the occasion and participated in the celebration.

L’Opera Ristorante Italiano, The Fort, Taguig City; August 22, 2009

(L-R) Mark Meily, Mrs. Luz, Mr. Arturo Luz, and Mary Anne Meily of Dine Asia

(L-R) Chef Billy King, Dine Asia’s Bambi Camus and Jojo Villaflor

Norman and Maricar Santiago of Unit 8 Cafe

Liz Franco and Sabrina Artadi

Chef Rosebud Benitez and Justin Sison

Ambassador of Chile Ovid Harasich

Robert Devine of Tower CLub

Daiana Meneses of Events Incorporated QTV 11

(L-R) Dine Asia’s Mary Anne Meily, Maritess Perez of AD Photo, Bang Dizon of Manny O. wine, Ambassador Ovid Harasich, and Mark Pepping of Dusit Hotel

(L-R) Mary Anne Meily of Dine Asia, Paolo Nesi of L’Opera and Denny Wang of Yats

Cory Quirino

Jack Kidwiler of Heritage Park

Jaq Goding and Sergie Rostoll of Barcino

Patrick Tan of SEAIR

(L-R) Chefs of Malacañang, Exec. Chef Babes Austria, Chef Harvard Quezon, Chef Simon Carlos and Chef Alexiz Cortes

Butch Meily of PLDT and Smart Communications

(L-R) Angelo Mendez of Lewis Grad Hotel, Georgina Wilson, Sara Azimi, Marcus Maguidad of Dine Asia, DJ Kristian Hernandez and Mimi Maguidad

(L-R) Bubot Pizzaro of United Airlines, Jenny de Jesus, Edwin Felizardo, Nelson Santos, Raymond de Leon (partly hidden), Joan Santos, Raul de Jesus, and Leny Felizardo

Tonnette Salcedo and Boy Saulog

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BUYING YOU DINNER! ORDER YOUR COPY NOW for a chance to win one of several dinners in one of the best restaurants featured in Dine Asia. Please fill out and mail the subscription form to: Dine Asia Guide Publishing G/F MVM Mansion 1114 Antipolo St. cor. J. P. Rizal, Makati City, Metro Manila. Or email us at info@dineasiaguide.com. SUBSCRIBE TO 1 year (3 issues BEGINNING FALL/WINTER, 2009) PHP 750.00 Please enclose check or money order for full amount of subscription 2 years (6 issues BEGINNING FALL/WINTER, 2009) PHP 1500.00 Please enclose check or money order for full amount of subscription

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A WINE OF GREAT PURITY FROM A LAND WITHOUT BLEMISH. Frogmore Creek from Tasmania, Australia

Home to the cleanest air and water on the planet and from the people who know how to enjoy it. Forty-Two Degrees South 2006 Unwooded Chardonnay

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Frogmore Creek 2006 Pinot Noir from Tasmania, Australia

Established in 1996, Frogmore Creek Vineyard was founded on the principle of striving for excellence: in farming methods, wine production, and service. Located in the hills behind the Coal River Valley in southern Tasmania (Australia), the vineyard sits on a 1500-hectare property suitable for vines. Current wine varieties include Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc, and Pinot Gris.

FALL/WINTER 2009