Dine Asia Fall - Winter 2011

FALL/WINTER 2011 w w w. d i n e a s i a g u i d e. co m

YOUR COLLECTION OF CULINARY EXCELLENCE

A Tribute for Toro :: The Eat is On in Saigon :: Living the Tourne Lifestyle :: From Italy with Love :: A Chef’s Epiphany :: Truly a World-Class Chef :: The Empire that Robert Blancaflor Built :: A Global Hotelier :: Paradise Rediscovered :: A Luxury Beach Resort with A Heart :: Barefoot Elegance ::

www.dineasiaguide.com

3

FEATURESCONTENTS

16 22

Cooking Up Slow Food The Eat is On in Saigon

let’s talk about it:: 13

14

16

Guernica’s: A Spanish Feast Every Time You Visit Enlightenment and Illumination of Food For the Soul Living the Tourne Lifestyle

over dinner:: 18

A Tribute for Toro

spice it up:: 22

4

25

24

entice your appetite:: 8 10

52

18

From Italy with Love: Chef Michael White and His Italian Passions

FALL/WINTER 2011

24 25

26

A Chef’s Epiphany Philippe Duc: Truly A World-Class Chef Chef Ronald Bartolome: The Man With a Mission

satisfy our bellies:: 28

29

The Empire That Robert Blancaflor Built Music Spinning: A Disc Jockey’s Tale

with wines + spirits:: 30

Lessons Learned From a Reflective Journey Thru Four Decades of Drinking Bordeaux and Burgundy

36 to flatter our cravings:: 36

38

40 42

46

48

50

Klaus Graesslin: A Global Hotelier Hotel Elizabeth: The Pride of Baguio and Cebu Eskaya Escapade Radisson Blu Hotel Glitters in Cebu Antulang Beach Resort: Paradise Rediscovered Atmosphere Resorts: A Luxury Beach Resort With A Heart Moevenpick Resort and Spa: Barefoot Elegance

pampering wellness:: 52

54

56

Mandala Spa and Villas: A Paradise Within A Paradise The Recipe Has Been Perfected at Tirta Spa The Light Hunter

RESTAURANTSCONTENTS

PHILIPPINES:: 61 62 63

64

65 66 67 68 69 70 72 73 74 75

76 77 78

79 80 81 82 83 84 85

86 87 88

AGAVE MEXICAN CANTINA ANZANI BLUE at Atmosphere Resorts BRASSERIE BOHEME

by The Gustavian CARPACCIO CENTURY TSUKIJI CHESA BIANCA DOS MESTIZOS FERIA FLORA CAFÉ GRAN CAFFÉ CASANOVA GUERNICA’S GUSTAVUS STEAK LOUNGE HAYAHAY TREEHOUSE BAR & VIEWDECK I’M ANGUS STEAK HOUSE KRI LAB-AS SEAFOOD RESTAURANT LANTAWAN LE CHEF AT THE MANOR LIKHA MAMU’S RESTOBAR MANILA MAKI MANNY O’S WINE & TAPAS OPUS RESTAURANT AND LOUNGE PESCADOS POPS RESTO-BAR RESTAURANT ALCHEMY

89 90

92 93 94 96 98

99

THE GRILL HOUSE THE ALPHA

by Chef Billy King THE LAZY DOG CAFÉ THE YATS RESTAURANT THE PLANTATION TORO RESTAURANT & BAR TOURNE

by Chef Sandralyn Hataway ZUZUNI

HONG KONG:: 101

102 103 104 105

AL MOLO RISTORANTE ITALIANO ARMANI/AQUA BOMBAY DREAMS SPOON by Alain Ducasse TANGO ARGENTINIAN STEAKHOUSE

MALAYSIA:: 107

GREEN GREEN ORGANIC KITCHEN

TAIWAN:: 109

DANNY & COMPANY

www.dineasiaguide.com

5

MARY ANNE MEILY Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

KATHLEEN ASUNCION Associate Editor

DOMINIC MEILY

Creative/Art Director

MARCUS MAGUIGAD DEEDAY CONCEPCION •GERRY LUMBA Marketing Directors

CRISTY DERIGE

Sales & Production Coordinator

DENNY WANG Wine Adviser

BAMBI TORRES-CAMUS •LESLEY DAWN CABAL •DENISE FOZ AIMEE MARCOS •WEENA MEILY •DILSHAN SIRISENA JANE FRANCIS QUINABO •LESLIE SALUNGA •MARIA HANAYO •LOU SANTOS Contributing Writers

DOMINIC MEILY •NORMAN LLESES EDWIN DAVID • MELODY DE JESUS Contributing Photographers

DINE ASIA GUIDE PUBLISHING Publisher

MARY ANNE MEILY Chief Executive Officer

PATRICK ANTHONY MEILY VP-Production

ON THE COVER

v

ROSAMON VILLA-REAL CALICA President

DOMINIC MEILY VP-Creative

TIN SAMSON SANTOS Head-Corporate Affairs

WESTWOOD LAW FIRM Legal Counsel

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 office address located at 836-B Balagtas Street, Shaw Blvd., Mandaluyong City. Tel. No. +63 2 986.6829.

No part or any portion of this publication may be copied, used, or reproduced in any manner in whatever form without the express written permission or approval of the publisher.

All information on hotels, restaurants, products, and services featured in Dine Asia have been verified to be correct and existing at the time of publication. Readers are advised to use the contact information provided herein.

Correspondence, subscription inquiries, and other information in listing your restaurant in our next issue may be sent to the above address or emailed at info@dineasiaguide.com. You may also visit our website at http://www.dineasiaguide.com.

TORO RESTAURANT & BAR www.dinetoro.com

Unit 6, One McKinley Place, Bonifacio Global City, Taguig City PH: +63 2 846.9681 +63 2 622.4568 / +63 917.555.8676 COVER PHOTO Melody de Jesus

ERRATUM In the Summer/Fall 2011 issue, on page 49, photos in the feature should also have been credited to Craig Burrows. On page 118, under the caption, aspiring chefs who attended the seminar should have been famous chefs. For the oversights, our apologies.

ACKNOWLEDGMENTS Mark Mazarella, Poch and Cha Naval, Arch. Fred and Ina Sibug, Lucille Bocobo, Vanesa Remollo, P S Lee, Mary Gaw, Yvonne Apad, Angel Austria, Bing Daza, Mimi Maguigad, Olive Golez, Susan Lim, Marissa Martinez, Kagawad Seggy and Agnes Umali, Chef Philip Golding, Daddy Bote, Carol Bote, my sister Jane, John, Nicole, and Travis Cowper, relatives, friends, and the Meilys, thank you for all the support.

All rights reserved. © 2011 by Dine Asia Guide Publishing.

v As Dine Asia moves to another phase of its publication, the encounter becomes even more interesting. The discovery of new places to see and understanding a country’s heritage made us realize the great influence of its culture to their lifestyle.

EDITOR’S NOTE

This latest edition presents restaurants from different regions around Asia, highlighting their cuisines and promoting their services. Though we have gathered just a few, we believe we have selected the best in each country. As we go along, we will be adding the finest establishments in more Asian cities.

For this issue, we pay a fitting tribute for Toro Restaurant and Bar, which graces our cover. Then, we introduce the concept of slow food. We are happy to feature Michelin celebrity chef Michael White and learn his Italian passions. Moevenpick Resort and Spa’s general manager Klaus Graesslin relates how he became a global hotelier, and many more exciting features. As in past issues, we feature new innovative restaurants from additional cities throughout the country.

For this, and every issue, I would like to thank the most dedicated and ever loyal Dine Asia team I have ever assembled. And I appreciate the continuing support and trust of good friends.

Most of all, everything would not be possible without the help and grace from the Lord above.

To our readers, this and our upcoming issues with Asian listings will be our gift of gratitude to your countless words of praise and encouragement. Thank you for always believing in Dine Asia.

May all of you have the very best for the rest of the year.

Happy Holidays!

Mary Anne Meily

v

JEWELRY SEMINARS ON: APPRAISING

DIAMOND

GEMOLOGY

Lucille E. Bacobo, Graduate Gemologist

DESIGN

Gemological Institute of America

GEMLAB PHILS. 725.9491 v 725.9492 v 0917.8009492 gemlabph@yahoo.com v http:/gemlab.8m.com

www.dineasiaguide.com

7

COOKING UP

SLOW FOOD E

BY: DENISE FOZ

very day can be enriched by doing something slow – from making noodles from scratch, or picking out the perfect oranges and carefully squeezing them to make the perfect cup of citrus goodness. As each of us changes our pace in our lives, slowing down, will have a greater effect on the whole. Like the Slow Food movement, regional dishes, ingredients, and small purveyors from the deluge of the bustling city life aims to restore pleasures to our fast-paced and hectic lifestyles.

Almost ten years since it was started, the Slow Food movement aims to contend the explosion of fast food restaurants by preserving and celebrating local cuisines and foods that were then being lost at an alarming rate worldwide. Its projects are very diverse in their nature and goals – there are haciendas, restaurants, and chefs who advocate these efforts. The movement aims to educate people by instilling a greater sense of respect for themselves, as well as from getting the pleasure from what they do and from what they eat. With food as good as this and with only the best gustatory interests in mind, slow food still seems to have a gradual entry into the market, and that is why Dine Asia’s Editor-in -Chief Mary Anne Meily delved more into this exciting food movement.

8

FALL/WINTER 2011

ESSENCE OF FRESH INGREDIENTS

Nestled in Lipa, Batangas is a gem for those who want quality food. A hacienda that provides only the freshest ingredients to its market, Terrazas de Barako, operating for three years already, started as a mere showcase of fruits and vegetables which has now blossomed into an immense hacienda that features different types of organic farming: animal husbandry, bee keeping, organic fruit production, and berry culture.

Terrazas de Barako takes pride in its bee farm where they produce pure and organic honey and later on sell it to their sister company. It’s impressive to note that the hacienda can subsist without having to outsource any of the materials or ingredients elsewhere.

Their commitment to the environment does not wane and is very evident through their daily activities such as composting and recycling.

GREEN IS NOT JUST A COLOR, IT’S A LIFESTYLE Green Green Organic Kitchen in Malaysia highlights how important slow food is today. According to nutritionist Anya Tay, eating raw food increases enzyme-production which prevents indigestion, stomach pains, and constipation. “It’s always a good

idea to include raw vegetables in your meals,” she says.

The Kuala Lumpur-based restaurant boasts of only using quality ingredients, from the soup to the main entrées. “When we cook soup, we never use broth. Instead, we use organic soybeans, fresh vegetables [for protein], carrots, and seaweed to help make your blood alkaline,” she explains. According to advertising and promotion manager Phirence Tan, cooking nutritious meals is all about timing. Then, he lets us in on a secret: “Miso can clear our bodies from radiation by just boiling it. It’s cholesterolfree, too.”

Regional dishes, ingredients, and small purveyors from the deluge of the bustling city life aims to restore pleasures to our fast-paced and hectic lifestyles.

YOU ARE WHAT YOU EAT Sandralyn Hataway, owner of Tourne restaurant, was fueled by her passion to bring out the better side in all her endeavors – that includes cooking. “I’ve always been into social responsibility. I want to use the talent [in cooking] that I have to help the environment,” she says. As an avid traveler, she is enthusiastic about learning about other different cultures and this is best manifested in what people eat.

“I’ve been to so many countries. In Africa, for one, their food there is very simple. and they are the perfect embodiment of how it is to preserve the art of good cooking.”

For Hataway, her restaurant aims to promote wellness by striking a good balance of flavors and nutrients. “Just because I am promoting organic and healthy food doesn’t mean it should not taste yummy, too. I play around with the flavors and the textures,” she quips.

With all these said, does the movement pose as a serious disapproval or a humorous take on modern life? Diners decide. Either way, the slow food movement throws an alternative light on our values and life goals. It’s a great way to help people learn how to eat the right food and cook responsibly without forgetting that we should love what we eat. Remember, time is precious, and we should spend it on the important things in life. Let’s start with sitting down with food, family, and friends who’ve also become family. www.dineasiaguide.com

9

THE EAT IS ON IN

SAIGON

By: Aimee Marcos

I

’ve always loved Saigon. My band had the privilege of playing there five years ago. Then, what really stuck with me was the culture, the people, and most especially the food. This is where I learned how to eat hot noodle soup on the most humid of conditions and still enjoyed it. Vietnamese food is generally known to be healthy, with leaves incorporated in almost all its forms.

There are leaves wrapped around things, thrown into soups and fried with meats. So here is a food diary of my Vietnamese culinary adventure.

Manila, there are vendors everywhere but it seems that the ingredients and even the location of stalls, carts or booths are generally clean.

The first stop of the main adventure was a place called Hanoi Saigon Restaurant, according to the menu.

Outside, the sign says Jaspa’s. In my quest to eat everything Vietnamese, I ordered the most ‘Vietnamesey’ on the menu. I started with coffee, and then ordered the bun cha. It is a hot plate of beef and bean sprouts, accompanied with a plateful of rice noodles, Thai basil leaves, larger vine leaves and a sauce that was a cross between sweet fish sauce, chili and vinegar. One of the seemingly many ways to eat this is to soak the beef, sprouts and rice noodles in the sauce, assemble the lot onto the bigger vine leaf, and wrap everything with a bit of basil. There is also the choice of wrapping the whole thing together, then dipping the lot in the sauce. Again, with Vietnamese cuisine, there are a lot of things that can be done with such simple and clean flavors. The processes may vary, but the result will more or less be the same, which is what I did with my food. I played with it and dipped, wrapped and made all sorts of different ways to ingest what is essentially grilled meat, rice noodles, leaves and sauce. It was FUN.

1

DAY

First and foremost, I was on the hunt for a banh mi. In my opinion, a banh mi is the best marriage of the best in what the French colonizers left behind and what is part of the Vietnamese palate. This is a sandwich found on every street corner that consists of a perfectly baked baguette, about 6 inches long, filled with a variety of meats and condiments that are available. Consistent fillers are a cheap pate, some cream cheese, canned sardines in tomato sauce, a variation of pork cold cuts, and an assortment of vegetables and sauces. I believe that one of these sauces is fish sauce (patis), but though the Vietnamese version is quite light in pungency, it helps round out the flavor of the sandwich rather than overpower it. There are marinated vegetables in a variation of sauces, such as cucumber and spring onion in some sort of chili vinegar. I assume that each vendor has his own unique twist to it. Much like the street food in

10

FALL/WINTER 2011

2

DAY

This time, I started with café sua da (which is Vietnamese iced coffee) at a coffee and tea stall where I bought all civet beans I could carry. This was the

What was originally planned as a four-day ordinary eating binge turned out be a culinary adventure of Vietnamese proportions.

day that I found my banh mi. I immediately bought two: one that was plain (pate, cheese and a host of veggies) and one that had sardines in it (replace cheese and pate with sardines out of a can). This starts off with the bread, a perfectly crusty baguette which is cut open. The meats are placed, cheese if you decide to have some, and fried egg as well if you opt for it, then the veggies and sauce. For those who are not fond of spicy food, you should convey this to the vendor preparing your banh mi.

That night at the Ben Thanh night market was the best meal I’ve ever had.

The place is outdoors and crowded, so dress casually. I tried something called centella (pennywort) juice, basically grass with sugar which has medicinal uses throughout South East Asia. The drink prevents a lot of infections, from bacteria and viruses, and also a mild diuretic. The highlight of the meal was the fried giant elephant monk fish which was served standing up. Again,

a variation of leaves and condiments accompany the dish. One just needs to peel off the meat and wrap in leaves before eating it. Though fried, the taste was clean. It was not at all heavy with the taste of oil and does not have any after taste. There was also the almost omelet/crepe hybrid with more sprouts in it called banh xeo. A popular dish in Vietnam, much like our lumpia, these are served omelet-style and not as a roll, which can be eaten with a variety of greens.

north, which was served with some chili, oil and vinegar as dipping sauce.

I also had the ostrich fillet with coriander, soy and garlic. The meat of the ostrich was much like beef meat. It was as if I was eating a really tender and flavorful steak. There is no residue feel of the meat, which I expected but instead, had this lovely light flavor complimented perfectly by the sauces and beautiful greens on the side. Though this was not a Vietnamese dish, it was a healthy meal.

The next day was a Sunday. I was treated to a lovely hidden place called The Deck located somewhere behind these little skinny streets. Upon entering the driveway, you go through a bamboo-lined walkway before reaching an outdoor lounge of sorts surrounded with trees and small water features. Inside the restaurant, there is a magnificent view of the river, and even hanging out on the balcony, it does not smell. I had the warm dalat (middle Vietnam) artichoke from up

Dinner that night was in Quan An, a Vietnamese restaurant which was next to a Persian restaurant. We ordered half the meal in Persian and the other half in Vietnamese. It was a bizarre combination, but it worked out well for the group. We had sautĂŠed garlic clams, fried tofu squares, and these little pancakes of shrimp and custard called banh khot which, once again, are wrapped in leaves before eating. On the Persian side, we had some hummus and vine leaves

3

DAY

www.dineasiaguide.com

11

stuffed with rice and lamb. It was oh so heavenly! There was a marvelous sauce prevalent in most seafood dishes, which consists of a slice of lime and a powder that, I was told, is a mixture of salt and pepper. The taste is divine and compliments most of the food perfectly. All you need to do is squeeze the juice out of the lime and mix the powder into it to make a little paste.

4

DAY

For my last day, I had a banh mi for breakfast, with sardines (which really are my favorite food in the world). It was served to me in a bowl with a perfectly fried egg. You dip your baguette into the bowl to eat your banh mi.

Again, the flair of deconstruction is fun for those who like to experiment.

For lunch, I was treated to something different - a French lunch at La Fourchette, looking like a typical French bistro that would not have been out of place in the middle of Paris. My companions and I shared the escargot appetizer which was, of course, swimming in butter and garlic.

Next, one of my friends ordered this pot full of tender stewed pork, while the other had steak and frites. I had the ox tongue that was so tender. I thought I was eating a piece of a cloud. Everything you’d want in a French bistro, Orangina included, La Fourchette has.

The last meal I had in Saigon was probably the closest Vietnamese dish I’ve ever tasted to something Filipino.

It is their version of bulalo with the

12

FALL/WINTER 2011

marrow and tendons still attached.

The boney goodness and spiciness of the soup was the perfect ending to my trip. This rounded out all the flavors that I had experienced in the last four days on a perfect note.

In the end, the culinary delights of Saigon are vast. They cover everything from street food to fine dining and in all cases, the cuisine is consistently healthy and tasty. The layers of flavor of both the environment and the food are at once simple and varied. Like its culture, Vietnamese cuisine is rich and can be taken in through more ways than one.

Guernica’s:

A Spanish Feast Every Time You Visit

lamb), and Gambas al Ajillo (shrimp in garlic), among others.

The restaurant also offers a wide variety of spirits. The wine, brandy, and whiskey selections include Dom Perignon, Remy Martin, Hennessy, and Bache-Gabrielsen/Dupuy.

Guernica’s also takes pride in its interior design. Dining at the restaurant is like a real Spanish experience, what with the ambiance that makes everyone feel as if they are transported to a place of great culture and sumptuous food.

Despite the design, Guernica’s, above everything else, feels like home, the same way that its previous customers felt at home whenever they visit the restaurant. Cozy couches are available for intimate conversations with friends and families or for a private gathering. A game area is also located inside so children would not be bored while waiting for their orders to arrive.

O

riginally located at M. H. Del Pilar Street in Ermita, Manila, Guernica’s Tapas Bar and Restaurant, was first established in 1955 and named after a Basque village in Spain where the first owner came from. Today, in its new home in Sucat, Parañaque, Guernica’s continuously provides a great Spanish gastronomic experience to its regular patrons.

The quaint restaurant in the southern part of the metropolis serves a variety of great-tasting Spanish dishes as its signature. As time goes by, and with the increasing demand of the foodie market, Guernica’s has included a number of Filipino, Italian, and American dishes to the menu.

Guernica’s Chef Patron Arturo Fernandez learned the traditional way of cooking Spanish dishes through the masters who were previously providing the excellent food for the restaurant. Actually, the secret is in the authenticity of the recipes, which is handed down to the next kitchen masters as part of the Guernica culinary culture.

So what dishes is Guernica’s famous for?

Aside from the paellas, callos, and lenguas, Guernica’s also prides itself with its other specialty dishes, such as Pavo con Patatas y Setas (turkey with potatoes and mushrooms), Ensaladilla Rusa Tapas, Croquettas de Jamon (ham croquettes), Cordero Asado (roast

Guernica’s caters to different kinds of social events. For a minimum of fifty people, guests can celebrate the important occasions in their lives.

From a small wedding reception to a homecoming with friends who just came back from a decade-long stay overseas; from a surprise engagement party to a simple dinner with a friend who just got promoted, Guernica’s is the place to be.

If you want a genuine Spanish cuisine experience for only several minutes’ drive from the metropolis, Guernica’s is where you should be.

For more information on reservations, menu, and location details, visit http://www.guernicas.com/ and experience Guernica’s, one of the best Spanish restaurants in town. www.dineasiaguide.com

13

D

uring a summer visit to Boracay, I stumbled across a culinary venture called restaurant Alchemy. Right on the beach front and intimate at only 20 seats, I was immediately captured by its charm.

As I inquired about their food a young chef emerged from the kitchen doors with eyes only too willing to answer all my questions.

“Enlightenment and Illumination of Food for the Soul”

“As you can see,” he told me, “our menu is small compared to the rest of Boracay’s other restaurants.” But he assured me that no place on the fabled island could compare to the flavors they were producing at restaurant Alchemy. He then spoke of their tasting menu, a set dinner comprising of eight to nine courses, and I knew at once that that was what I wanted to experience. All giddy and acting like a little girl inside, I was let down by the chef once he informed me that he required twenty-four hours notice! A blow to my heart - and my stomach -- as my excitement drifted to the omnipresent ocean. When I left I could not help but wonder how such a young man could be so enthusiastic about his craft -- it’s something in youth that you seldom find nowadays, especially on the lethargic island of Boracay.

PART 1

Having survived my daylong anticipation, Chef Josh welcomed me with a grin when I entered restaurantAlchemy, as if he knew of my silent anxiety regarding the gastronomic journey I was about to embark on (it would be the first tasting menu I have ever had).

The evening started with what was called to amuse our appetite, Warm Chicken liver pate and pickles; A quenelle of pate with hints of smokiness complemented by pickled beetroot and served with a garlic infused bread crisp. Served with a request to divulge in to more flavors, chef josh added fresh baked bread served with smoked brown butter.

Moving deep in blend with seared Tiger prawn hidden by oyster and shiitake mushrooms and a playful prawn and shiitake ‘jus’ infused Sago top all this, Gotu kola which complemented the whole taste.

Then the taste of the ocean let loose when the second course was served, Salt Roasted baby potatoes with sauté calamari coated with pistachio and cashew nut powder, underneath lay a 62°C duck egg and water spinach velouté.

As we hit the middle part, our fifth course wowed us with a simple tenderloin of pork cooked medium rare joined with onions.

“Food should be more than just eating,” he explained, “It is an experience.” He looks at this experience as theater; his ingredients, as actors; and the kitchen, the director. “We, as directors, only tell the ingredients what to do and give them a script. Then, from the moment they leave the kitchen, they have to sell them selves and portray every emotion that has been created in the kitchen.”

14

FALL/WINTER 2011

By: Claudine Alvarez

Leaving slowly and lightly, Sous vide tuna fillet on a bed of capers and fennel.

Ending the main course with Tenderloin of beef and cauliflower a mix of cauliflower puree and raw cauli-

flower shavings. To refresh our palate, water melon ice with hibiscus syrup.

As for the finale, he refers this as to where “the curtain closes” -- coconut rice pudding with warm sour mango coulee covered with scrumptious chocolate soil and wild wood sorrel.

Overwhelmed from every bite, the name of the restaurant definitely fits to the character of it all-- “While discovering myself in Sweden and thinking of opening a place for myself I was given the nick name of the alchemist due to my knowledge of changing textures in food, so from that moment before I even found a place I knew what the name would be. We didn’t want to call it just “Alchemy” because we wanted to encompass the restaurant as a whole, so by adding “restaurant” to the name.”

Josh T. Sacapano Boutwood, was born in England to a British mother and a Filipino father. Most of his upbringing was in southern Spain, in the province of Almeria, ironically an area not known for culinary delights.

Everyday after school he would get off the bus right outside his mother’s restaurant and, without any provocation, he would enter the kitchen to help wash the dishes, secretly watching his mother and the chefs prepare for the evening to come.

Did he envision himself a chef, like his mother, even at a young age? “NO! A fighter jet pilot is what I wanted to be! I really didn’t want to become a chef. I would see my mother stressed out and working 16 hours a day! I was intimidated by that lifestyle and yet now, I am addicted to it!”

After finishing secondary school at 15 he enrolled in a local culinary college for the sake of doing something, and quickly grew bored. “They were teaching a local Spanish cuisine to which I already knew from my mother’s kitchen,” he explained, “If I were to cook for a living I wanted to learn classical French techniques. “His mother, Charlotte went through her contacts and found an old patron of hers from the days of Fridays resort in Boracay. Josh was invited to a trial at the prestigious Lex Manoir Aux Quat Saison and within three days he found him self as an apprentice

at one of the UK’s most renowned French restaurants. Unfortunately, overwhelmed by homesickness and the isolation of life abroad, he terminated his stint after only four months.

He was 16 years old.

“I decided to take a break and return to Spain and help my mother open a new restaurant”, he muses, his eyes betraying a disappointment at having left Le Manoir so abruptly.

He had been back in Spain managing his mother’s kitchen for almost five years when he traveled to the Philippines for a vacation and met his Swedish wife, NIlla Ström. She convinced Josh that the Scandinavian cuisine would be perfect for him.

Nilla, just like his mother before her, facilitated his professional refocusing and found NOMA in Copenhagen, Denmark.

(To be continued)

www.dineasiaguide.com

15

Gradually becoming a newfound culinary way of life, Tourne by Chef Sandralyn Hataway is slowly reintroducing to Filipinos what real organic food tastes like.

Living the

TOURNE

Lifestyle By: JANE FRANCIS QUINABO

O

n a very promising Wednesday, June 15, 2011, a quaint, new world cuisine restaurant in the heart of The Fort Strip opened its doors to the public. Named after the most challenging cut of vegetable, Tourne

by Chef Sandralyn Hataway offers international cuisine with ingredients coming from all over the Philippines.

Promoting not only good food but also love for one’s country, Chef Sandralyn Hataway, owner of Tourne, has scoured the country for her suppliers.

From her herbs and greens to her protein products, from the salt that she uses to the fresh field fruits and vegetables, all of them authentic Filipino ingredients - proof that Filipinos and the Philippines are world-class.

One of Chef Sandralyn’s suppliers is a non-profit organization called Green Earth Heritage Foundation that started about three years ago. Someone donated a parcel of land estimated to be a hundred hectares at the Sierra Madre and gave livelihood to people and encouraged them to engage in organic farming. These people, surprisingly, used to work as illegal loggers.

Chef Sandralyn Hataway started her career in the industry at Hard Rock Cafe where, believe it or not, she was “banned from the kitchen.” Later on, she went to work as a banquet manager in a catering company in Spain then transferred to a Houston-based oil company in West Africa. Her work?

Feeding an estimated 4,000 people three times a day.

With the tagline “serving good food is our responsibility,” Tourne is slowly making a name in the restaurant industry. Reintroducing its patrons to what real food is way before technology played a role in food production, the restaurant is a breath of fresh air amidst the myriad of fusion cuisine that is made available for all food lovers.

When asked what their signature dish is, Chef Sandralyn answers without batting an eyelash, “Everything in the menu is special. Everything in the menu is pinag-isipan, and we tried it out. If it’s not working, we change it. If people like it, it stays.” Tourne changes its menu every two weeks, providing the sense of taste of diners with a variety of different adventures that will make them come back for more.

The interiors, though originally planned to be a formal setup, sports a clean and homey feeling that clearly gives the impression that they have nothing to hide. Food preparation can easily be viewed through the restaurant’s open kitchen undertaken by a very competitive and passionate team led by chef de cuisine Jay Royal. Chef Sandralyn’s everyday kitchen battle to continuously provide great meals for its guests is slowly making its mark.

Tourne also provides catering services for different occasions, whether it be a corporate event or a social function, be it indoors or outdoors. For smaller gatherings, the restaurant can also serve as a venue.

come with open arms at Tourne, not limiting its guests to a certain crowd.

Since the restaurant offers a variety of food, a variety of people can also enjoy it.

In reality, Tourne is not just a restaurant, it is also an advocacy. With the advancements in technology today, people have forgotten that once upon a time, our ancestors lived and survived on the purest of flavors. Nowadays, when people hear the words “organic food,” the first thing that comes to mind is that yes, it is healthy, but the taste is something that needs a lot of improvement. Armed with nothing but pure inspiration and the biggest of dreams, Chef Sandralyn is proving people wrong and changing their mindsets about what healthy food is.

What are the future plans for Tourne?

So what is Tourne’s target market?

Chef Sandralyn shares that she plans to have another branch of Tourne in one of the popular malls in the country. Hopefully, in the near future, she also plans to offer apprenticeship to aspiring chefs. According to her, for one to learn the craft, experience is still the best teacher.

Chef Sandralyn ponders before answering, “Foodies.” No specific market, no specific people. People who love food and who love to eat are wel-

For people who want to know how real organic food tastes like, visit Tourne at The Fort Strip, Fort Bonifacio Global City, Taguig City.

www.dineasiaguide.com

17

A TRIBUTE FOR

Experience the explosive flavors of two of the world’s finest cuisines in the latest hip and trendy restobar that has productively reinvented the concept of “fusion” and made it into “infusion.”

I

t all started as an experiment.

A culinary experiment, that is.

Searching for endless possibilities to fulfill a sudden passion he never imagined, foodie Vinnie Genomal endured months of dining out, food tastings, and dry runs with recipes before responding to an opportunity that came knocking at his door at the right place and at the right time.

In April 2011, Toro Restaurant and Bar opened in the heart of The Fort at the Bonifacio Global City in Taguig City. Initially without much fanfare, Toro has effectively integrated the distinct tastes of traditional Japanese dishes and the full-bodied flavors of Mexican food into a revolutionarystyle cuisine. Toro combines distinct Japanese flavors with the simplicity and vibrance of Mexican spices, introducing a very “nobu-esque” culinary experience in the Philippines. “We wanted to come up with a menu that is quite different, a menu that is not mediocre and based on your palate,” he says. “We wanted a type of food that features a certain taste, not simple, not bland, something explosive actually.”

Born and raised in the country, Genomal studied in Boston, Massachusetts and ended up for one more year there and another year in India working for the family business in clothing apparel. It was in San Francisco where he was first introduced to fresh organic food and became familiar with infusing flavors with other cultures.

Upon his return, Genomal embraced the lure of being a restaurateur.

The Genomal brothers developed the concept and teamed up with one of the country’s most renowned chefs, Sau Del Rosario, to execute their novel idea. So fusion cuisine then? “We’d rather not label our cuisine fusion. We consider it Japanese cuisine infused with Mexican flavors,” he describes.

“The concept was very passion-inspired, based on ideas from all sorts of dishes we have encountered through our travels. It was a chance to share our joys with the populace, a concept created by foodies for foodies.”

Why the restaurant name? “The word ‘toro’ represents the bullfighting culture of Mexico and Spain and sym-

bolizes something very strong as defined in the flavors of our unique cuisine. It also means ‘tuna belly’ in Japanese, the prime cut of tuna. We felt the name seemed perfect,” Genomal explains.

The logo itself depicts a bull overlaid with a Japanese temple.

Coupled with head chef Ronald Malayao, the team’s imput resulted in a phenomenal menu. Toro challenges the norm and excites the palate by introducing an innovative way to synthesize diverse flavors. One of the specialties, Volcano Maki, an oversized maki with salmon, scallions and spicy mayo in tempura batter is enjoyably explosive.

Other signature dishes include Toro Caesar Salad (ebi tempura, romaine lettuce, tomatoes, manchego, mixed greens, soy ginger glaze), Creamy Spicy Tempura Rock Shrimp (breaded shrimp on a bed of their signature sauce), Pan-Roasted French Duck (with grilled pineapple, sweet potato, garlic spinach, balsamic teriyaki sauce), Miso-Marinated Chilean Sea Bass (with wilted spinach, mango coriander salsa, lime potato mash, ten shoyu sauce), and Slow-Cooked Braised Lamb Shank (with five spices, sweet po-

BY: PATRICK ANTHONY MEILY

tato mash, market vegetables). Other must-try dishes are Toro’s signature tapas, fire bowls, and entrees. For the adventurous, Toro offers an array of exceptionally unique cocktails and shots.

Toro has its own original concoction of signature drinks which include their unique dessert shots, a selection of shots which taste like desserts such as chocolate cake, cheesecake, snicker doodle, and butterfinger.

In terms of decor, think spirited Mexican meets Kyoto Zen. Modern Spanishstyle furniture defines the minimalist interiors at Toro, which was designed by famous interior designer Noel Bernardo. A classical wrought-iron chandelier decorates the ceiling. The bar on the left features puzzle-like shelves, Japanese lanterns, and a waterfall with LED lighting as backdrop. This feature of the design was conceptualized by Genomal himself. A giant mural of a Latin geisha with river blue eyes dressed in an elaborate kimono, which was painted by muralist Alfred Galvez, proudly occupies one of the walls and casts her

view over the entire restaurant. Dinner tables covered with white linens are filled with custom-made menu holders and surrounded by high-back chairs for a sense of privacy. All these contribute to the cool and classy atmosphere plus the very friendly staff who go out of their way to make sure diners are comfortable for that great dining experience.

To attract more guests into its fold, Toro has a Happy Hour on weekdays and an All-You-Can-Dish from 6:00 pm – 9:00 pm from Monday to Thursday.

The restobar is now accepting reservations for meetings, parties, and other private functions. Toro recently opened its doors to delivery so now, foodies throughout Fort Bonifacio and Makati can experience Toro in the comfort of their own homes. Soon, it will also offer an Executive Lunch Menu for only Php350!

Because of his stroke of creativity, Genomal managed to outsmart the competition in the industry, raking in a surprisingly very high repeat customer base that has been coming back to Toro regularly most especially in the evenings. So how do they do it? “Besides providing exceptional service, our menu is constantly evolving. We take out slow-moving items and introduce new specialties for our patrons to appreciate,” he proudly states.

When asked about his forthcoming plans, Genomal replied that he was not keen on the common practice of restaurant franchising. Although he likes to see Toro grow, he is much more inclined to expand his company, Gourmet Gen, by developing innovative concepts in the future. Gourmet Gen Group of Restaurants, perhaps? Genomal loved the idea and hinted that he would start with a steakhouse.

So if you happen to be in the neighborhood, take a bite out of the delectable deals of the brothers Genomal.

Enjoy the rich “flavors from Okinawa to Tijuana,” from Osaka to Guadalajara, from Tokyo to Acapulco and dine in style that is worth your while at Toro Restaurant and Bar.

BY: PATRICK ANTHONY MEILY

From Italy With Love:

Chef Michael White and His

Italian Passions INTERVIEW BY: MARY ANNE MEILY TEXT BY: LOU SANTOS

T

his is the story of a cheerful, downto-earth man of Norwegian descent who was born in Wisconsin in the United States. Now this particular man fell head-over-heels in love with an Italian – and we’re not just talking about the woman he married, we’re also talking about the cuisine as well.

Celebrity Chef Michael White started out as an apprentice at the world-renowned Italian restaurant Spiaggia in Chicago. He was so enamored with the food he learned to prepare that he saved up and flew to Italy. There, the dalliance with all things Italian turned into fullfledged love. In fact, Chef Michael has dedicated a huge part of his life cooking, serving, and perfecting his signature Italian dishes. Pasta eventually became his pièce de résistance.

Thousands the world over attest to Chef Michael’s specialty as his New York restaurants are always fully booked and continuously praised by tourists, locals, foodies, and critics alike. Several restaurant reviews have labeled Chef Michael’s fusilli as an experience indescribable by mere words. The likes

22

FALL/WINTER 2011

With Tin Santos, Dine Asia’s Mary Anne Meily, and Celia Filamor

of American artists Jay-Z, Beyonce, Eric Clapton, Bono, and former U. S. president Bill Clinton just cannot get enough of it, proof that Chef Michael’s culinary expertise extend to the most distinguished of palates.

Today, the experience has landed on Asian shores in the form of Al Molo Ristorante Italiano located at the Ocean Terminal in Hong Kong. Chef Michael opened the establishment in partnership with the famous restaurant group, Dining Concepts HK. The design of the Italian restaurant is reminiscent of his New York successes and has the added romance of a sparkling harbor view.

Chef Michael says that the food they serve at Al Molo is as authentic as possible, perhaps even more authentic than his menus in famous restaurants like Marea, Al Fiori, and Osteria Morini in New York. Hard to believe that he can still top the dishes the world has come to know him for.

But with a chef as dedicated to the cuisine as he is, diners everywhere are extremely excited to taste and find out if indeed he can.

After all, we are talking about Michael White, a star chef who not only fell in love with Italy, but also a chef who made all of us fall in love, not only with Italy, but also with him as well. www.dineasiaguide.com

23

A CHEF’S

EPIPHANY InterContinental Hong Kong’s executive pastry chef Cyril Dupuis relates how a familiar event from his childhood led him to follow his lifelong dream.

U

sually, children as young as pre-schoolers already have an idea of what they want to be when they grow up.

Boys and girls can be heard saying “I want to be a doctor” or “I want to be a teacher.” Other popular jobs are policeman, fireman, pilot, athlete, and chef. However, as children grow up, very few of them actually go for their childhood dreams as they discover new interests. For Frenchman Cyril Dupuis, it took only one occasion for him to determine his career path.

One day, a young Cyril, barely in his teens, attended a wedding. He noticed a man dressed in white – the person who created the beautiful and enormous wedding cake. When the wedding cake was presented, the room was filled with cheers and the sound of applause. Young Cyril was so amazed and awed by the reaction of the guests upon seeing the wedding cake. It was then when he knew that he wanted to be a pastry chef.

Educated under famous French chef Alain Ducasse, Cyril Dupuis,

24

FALL/WINTER 2011

as it is no surprise, would become a world-class chef as well. With a career that spans for almost two decades, Chef Cyril has worked for both Pierre Herme and Alain Ducasse. For three years, he worked with famous chocolatier Pierre Herme at “Patisserie Fauchon” in Paris. He also lent his talents to the 3-Michelin star Restaurant Alain Ducasse in Paris for another three years as a pastry sous chef. For eleven years, he was the executive pastry chef at the Renaissance Paris le Parc Trocadero Hotel, a restaurant where Alain Ducasse oversees the culinary operations. Chef Cyril has also been in charge of overseeing the organization of the pastry teams and menus of other restaurants under the Alain Ducasse Enterprise. These restaurants include Spoon Food and Wine, Rech, Aux Lyonnaise, Benoit, and Il Cortile.

After working in Paris for so long, Chef Cyril felt that he needed change.

So when Alain Ducasse suggested to him to go to Hong Kong, he jumped at the opportunity. Today, Chef Cyril is the executive pastry chef of Intercontinental Hong Kong. He considers himself a good ambassador of traditional

French pastries, which he is introducing to Hong Kong nationals so that they experience how superb French pastries can be. Chef Cyril believes that technique, expertise, and using the finest ingredients are all equally important to create a dessert that people will keep on coming back for.

Guests at the InterContinental Hong Kong can enjoy an Afternoon Tea Set with a selection of new desserts by Chef Cyril. One of the desserts is a delectable strawberry flavored cheesecake. Chef Cyril also likes to create an interesting mix of flavors. A product of this interesting mix is his passion fruit/ginger tartlette. However, his lemon tart is what he is famous for.

Chef Cyril Dupuis never expected to come this far. As a young boy, all he wanted was to become a pastry chef.

As advice for aspiring young chefs, Chef Cyril says that one has to have passion for what one does, because it is the love for your job that will keep you going when things get difficult.

PHILIPPE DUC:

Truly A World-Class Chef

T

he story of how Philippe Duc became a chef is not at all complicated. While still in school, he was torn between his two interests: architecture and cooking. After taking a kitchen apprenticeships, Philippe decided to pursue a career in the culinary industry. When he was a child, he would cook with his mother and help her around the kitchen. His mother was also one of the key factors in his decision to become a chef.

Being a native of France, Philippe graduated from La Rochelle Hotel College in CharenteMaritime where he grew up. After graduation, Philippe pursued his specialty in pastry at Reims in the Champagne region. For one year, he worked with Vincent Dallet at “Relay” Desserts:Epernay.

Philippe has always loved desserts ever since he was a little boy. For him, “no meal is complete without dessert.” His sweet tooth led him to pursue a specialty in desserts and pastries. Philippe also spent one year concentrating on both chocolates and confections, wherein he received a further specialty in pastry certificate.

In 1999, Philippe Duc moved to Paris and started working alongside veteran Ducasse chef Jean Francois Piege at the 3-star Michelin “Restaurant Alain Ducasse” of the Parc Hotel. Chef Philippe and Chef Piege worked together under the Alain Ducasse Enterprise until 2004 when Chef Philippe followed Chef Piege to the Les Ambassadeurs Restaurant at the Hotel de Crillon.

During his stint, the restaurant gained 2 Michelin stars.

However, in 2007, Chef Philippe found himself back with the Alain Ducasse Enterprise when he moved to Mauritius as executive chef of SPOON des Iles at the “One and Only Resort” Saint-Geran.

He then flew to Hong Kong the following year as executive sous chef of SPOON by Alain Ducasse at the InterContinental Hong Kong. He moved up the ranks to become the executive chef in 2009.

Even if Chef Philippe decided to concentrate on being a pastry chef, he is also very experienced when it comes to the different areas in the kitchen. According to him, “A great chef must be versatile in the kitchen in order to have a broader vision for his restaurant, so that each meal is a complete journey from start to finish.” For Chef Philippe, in order for you to learn, you have to train yourself and that takes time. If you want to be an expert in various areas of the kitchen, take time to learn each area one at a time. www.dineasiaguide.com

25

CHEF RONALD BARTOLOME:

The Man With a Mission

S

teve Jobs started Apple Computers. Bill Gates founded Microsoft. Mark Zuckerberg established Facebook. Except for being some of the most successful people in their respective fields, what do these people have in common? They all had a dream.

These brave souls took one bold step to transform their dreams into reality. Chef Ronald Bartolome is just like them. He has always wanted to put up his own restaurant. However, he is a civil engineer by profession and has zero background in the culinary field.

One would then ask, how in the world did he become a chef? It all started with a dream.

Driven by the urge to search for greener pastures, Ronald Bartolome decided to leave the country to seek his fortune overseas. He worked in Guam, Japan, and Saipan. He also worked in the Marianas Islands but moved to Macau because of the Japanese recession in the early nineties. In Macau, he worked in a power station as a contractual worker for a construction company. While walking the streets of Macau one day, Ronald was approached by an Italian guy and offered him to work in his restaurant.

Fascinated by the idea, he immediately accepted. That’s when his passion for food started. The restaurant was the first Italian restaurant in Macau, where Ronald was trained and honed to be what he is now. In the restaurant, he did everything – he became a waiter, handled purchasing, worked in the kitchen. For sixteen and a half years, Ronald worked his way up until one day, the owner decided to let him go. Suddenly, his dreams seemed unattainable. But this did not dampen his spirits. Going by the saying that when a door closes, another opens, Ronald did not give up on his dream. Thanks

26

FALL/WINTER 2011

Chef Ronald continues to inspire as his La Cucina Italiana recently wins in the Western Restaurant category of the 2011 Macau Slow Food Awards. to people like Tony Chan and Daniel Fung, Ronald’s dream was kept alive.

Today, Ronald is the chef of La Cucina Italiana in Hong Kong. He also manages three restaurants and is the only Filipino who handles two floors in the Wan Chai District. Chef Ronald considers his Fazoletto di Spinaci e Ricotta con Burro e Salvia his original and most famous dish. It is pasta with spinach and ricotta cheese filling with sage and butter sauce. The recipe stemmed from Ronald’s first experience with eating ravioli. He dreamed of creating his own version of the dish one day.

Ronald’s accomplishments are seen in the awards La Cucina Italiana has received. The restaurant has won in the International Special Food Series of the 4th Macau Honor Board International Cuisine Election organized by the Macau Business Women Association. In 2010, Ronald received a letter from Madrid, Spain for winning the Golden Award in the 35th International Annual Awards for the Tourist, Hotel and Catering Industry awarded by the Trade Leaders Club in honor of the most outstanding establishments in the tourist, hotel, restaurant and catering industry.

Ronald encourages everyone to dream big, emphasizing that in order to succeed, all one needs is discipline and a positive attitude. As a chef, Ron-

ald aspires to make a difference to Filipinos who want to make their dreams come true. Because for Ronald, “Everything is possible.” Ronald Bartolome shares what he has learned to be successful and happy: “Keep dreaming until your dreams come true. But achieving dreams does not come easy.

You have to have a lot of determination, good attitude, character, and perseverance to be able to succeed.

When you stumble, get up. When you rise, you’ll become more aware of what’s happening around you.”

www.dineasiaguide.com

27

THE EMPIRE THAT

ROBERT BLANCAFLOR BUILT

BY: KATHLEEN ASUNCION

This versatile ex-investment banker talks about his company and how it is making waves in the events industry. rebranded and made into a corporation five years ago.

W

eddings, debuts, product launches, corporate functions, and other events may be deemed successful and unforgettable for having a smooth flow, for being well-organized as well as having a venue that has an aesthetically pleasing design. Organizing an event takes careful planning and incredible attention to detail. It is not an easy job. Just ask Robert Blancaflor.

Robert Blancaflor is the managing director of the Robert Blancaflor Group, Inc. (RBG). The company, which has been in the events industry for 14 years, focuses on events styling, floral and non-floral decors and interiors and also handles events management and production. According to Blancaflor, in every event that they handle, RBG aims to provide premium quality, seamless delivery, and competitive pricing. He adds that they work and listen to the needs and visions of their clients to give them the highest standard of quality in their products and services.

His brother’s wedding led Blancaflor to venture into the events industry.

During that time, an events company was unheard of. So when they couldn’t find somebody who can actually do what they wanted to achieve, they decided to do the arrangements themselves. The response was good since guests at the wedding asked if he can do their weddings. The company has grown so much since then, and was

Blancaflor has handled the weddings of politicians and local celebrities, in addition to prominent figures from other countries. He considers the wedding of Aga Muhlach and Charlene Gonzales as the most memorable because it gave him his big break.

Weddings are not the only events that they specialize in. They were also responsible for the production design of the debuts of KC Concepcion and Rhian Ramos. RBG was also the events manager of the recent visits of foreign celebrities like Ed Westwick of Gossip Girl fame and Thai actor Mario Mau-

rer. They were also responsible behind the events of large corporations such as Ayala Malls and HSBC, hotels and resorts such as Amanpulo and Shangri-la Boracay, fashion brands such as Chanel and Hermes, and media giants ABS-CBN and GMA, just to name a few. Having an impressive roster of clients, it is no doubt that RBG has become an institution in the events industry.

Going behind the scenes of an event, one would find that it is a highly stressful endeavor. People who are not tough enough can find that the pressure can take its toll on you. You would probably end up quitting, but not Robert Blancaflor. Having been in the business for more than a decade,

Blancaflor reveals that the secret to longevity in the industry is to “always reinvent yourself, stay grounded, and always plan ahead of the competition.” He says that having a positive outlook in life no matter what happens also helps to be successful in the business. “I make sure that I turn challenges or problems into opportunities,” he adds.

When solicited for advice to give other people who would want to go into the events business, Blancaflor states that one must have an eye for the nicest things in the world. He continues that having a corporate background helps because you need to

know how to run a company professionally. A former investment banker himself, Blancaflor has worked for top companies like HSBC, Citibank, and Merill Lynch. “Another thing, you must know or have someone who would manage the creative side and the financial side. These two aspects of the company should be balanced.”

As an endnote, Robert Blancaflor leaves us with his philosophy and guiding principle: “I always make it a point that I’m happy in taking on any project. If I think that the client will be difficult to handle, then I politely beg off. At the end of the day, work must be something that you enjoy the most.”

T

he career of a disc jockey can be interpreted in two ways: one who has programs on air and plays songs for everyone, and one who spins and mixes different genres of music to create a melody that everybody can dance to. DJ Boyet Almazan is the latter.

Tracing back to 1979 when he first became a mobile disc jockey, DJ Boyet Almazan started spinning when he was still a marketing student at San Beda College in Mendiola, Manila. At an early stage in his life, it was a wonder that he already found a craft that he plans to master.

He became a professional disc jockey in 1981, spinning at the then famous dance club Stargazer. Later on, he joined The First Audio Group and trained under its owner, Wopsy Zamora. To this day, Zamora remains a great mentor and an even greater friend.

Boyet’s first love is music, but unlike most music lovers, he did not consider being a member of a band.

His talent is in record-mixing, and this is where he plans to excel. According to him, the industry that he decided to conquer is “survival of the fittest.”

Through the years, DJ Boyet has already mixed music for Kudos, Euphoria, and Faces, among others.

Of course, success did not happen overnight just like any successful career. One of the hardest things, but also the surprising turning point of DJ Boyet’s career, is when he left The First Audio Group. “They were my mentors, dun ako nagsimula professionally, eh.” Questions like “kaya ko ba on my own?” and “what if hindi ako tanggapin ng masa?” were just a few of the constant doubts that he started asking himself then.

Today, aside from being a professional freelance disc jockey, he also works as a music consultant for a variety of disco bars in the metropolis,

Music Spinning:

A Disc Jockey’s Tale BY: JANE FRANCIS QUINABO

Dance to the groove or simply listen to the music of Manila’s premier retro DJ Boyet Almazan and find out why he is different from any other disc jockey out there. such as Zoo at Shangri-La and Cats Disco at New World Hotel. Dream Bar also got him a weekly gig for Decadance, which is the most successful themed party in the country.

DJ Boyet did not have a solid plan.

He makes his plans along the way.

Opportunities knock and if he ignored them and stick to one plan, he would not be where he is now.

At this point, DJ Boyet was asked if he wants to open a school or offer short courses in spinning. He answers, “I want to.. gusto ko. Wala lang talagang time.” But this lack of time does not hinder him from giving advice to aspiring disc jockeys, “Take it easy. It’s a healthy industry.”

When asked what advice he could give to a 15-year-old Boyet if ever he runs into him, the disk jockey pondered before answering with a smile, “Continue your plans.” Indeed, he did. DJ Boyet continued with his plans and after years of hard work, he is now happily reaping what he sowed years ago.

If you want to experience great melodious music that brings back memories and simply just have fun, you can catch DJ Boyet Almazan spinning at Jill’s over at The Fort Strip or every Tuesdays in Opus at Resorts World Manila.

www.dineasiaguide.com

29

WITH WINES + SPIRITS

LESSONS LEARNED FROM A REFLECTIVE JOURNEY THROUGH

FOUR DECADES OF DRINKING BORDEAUX AND BURGUNDY BY: DENNY WANG

T

hey say that the best way to learn about wine is to drink plenty of it. But that trick only works for so long before the learning starts to lag behind the drinking.

And then one day, there will just be the drinking.

I have been drinking French wines for over 40 years. Sometimes I wonder if I have been drinking too much of this stuff. I have reached a point where my mind helps itself to an unauthorized lunch break whenever I uncork a bottle of Bordeaux or Burgundy Although I enjoy every drop, I don’t think about it as much as I used to. That is obviously not a good state of mind, so I felt very thankful when something happened to shake me out of the doldrums.

It was 8 in the evening and I was editing some notes in between generous gulps of a 92 Volnay - yet another Burgundy. The notes were for a private wine tasting of “4 decades of French vintage wines”. The whole idea was to treat wine lovers to a comparativetasting of fine vintage wines at various phases of ageing. It was meant to be an enlightening experience for them.

I had no idea that the first person to be enlightened would be me.

It proved a point that a (writer) friend used to profess relentlessly to me; that you really don’t know anything at all until you try to write about it honestly. Somewhere between the writing and the drinking, I realized

30

FALL/WINTER 2011

a 1961) But the 64, 66 and 67 were within reach albeit only for an occasional splurge. Of course, they were really too young to drink. Fine-dining restaurants were serving vintages of the 50s but I was invited to those dinners once in a blue moon. However I do remember them with fondness: the rich tenderness of the 55, the rugged and assertive 57 and of course the drop-dead gorgeous 59 which was even better in Burgundy.

Sturdy wines built to age like this 1953 Ch. Cos’d-Estournel uncorked recently in Manila that something’s been going on and I didn’t see it coming. So there I was, unwittingly learning the whole thing all over again, as I revisit my journey of years passed.

My rather undisciplined winedrinking career began in the mid 70s when Bordeaux and Burgundy were hallowed as the benchmarks for great wines. Back then, we were not so cerebral about lifestyle matters. The only technical issue of any concern was matching up price tags with the paucity of dollar bills in our pockets.

Wines from the 60s and 50s were on the shelves. The great 1961 vintage was already terribly expensive and well out of my league. (It wasn’t until 30 years later that I got my first taste of

And then the big change started to take shape in the 70s. And here is where my reflective journey began and it took me through 40 turbulent years of French wines.

The era of the 70s – calm before the storm The 70s marked the end of a style of wine that we now refer to as oldworld. This was a time of sturdy wine built to age. Burgundy crus and Grand Cru Classè of Bordeaux were untouchable for the first 10 years. Then as age started to assert itself, astounding qualities would be revealed repaying patient collectors with extraordinary pleasures that could not otherwise be found in wines that had not gone through that slow natural ageing process.

There was an unwritten contract, a time-proven protocol, between sellers and shoppers that wines bought from the shop would not find their way onto dining tables until many years after. Fair enough, except that there had always been a hidden fallacy with this

Hits and misses turned painful disappointments into complaints and contempt. The pot of frustrations boiled over. As the world seemed more ready than ever for a revolution, the fabled 1976 Paris challenge provided history with the first shot. It was a little reminiscent of the storming of the Bastille as yet another dynasty prepared to fall.

The era of the 80s – the big change that redefined wine

1978 Ch. l’Angelus rewarded the patient with a classic, probably last of a dying breed. scheme. Some (expensive) wines did not turn out so well after 10-20 years in the cellar. Common faults – quite unforgivable at this level of the game – were poor balance and a palpable sense of hollowness and astringency.

My take on this: winemakers pushed their wines too hard; like overzeal-

This decade entered itself into history as the great turning point in winemaking philosophy. Some of us believe that this was mainly brought on by an abrupt surge in popularity of wine among the new wine-drinking population who had barely extricated themselves from beer, bourbon and funny cigarettes.

The decade of the 80s saw many professionals – winemakers, critics, writers, collectors and buyers – scurry-

ing to rewrite their play books. Some decided to jump on the band wagon by advocating that which they used to vilify not so long ago. The whole world rose in unison. It wasn’t clear even in hindsight if there ever was a master plan or any sort of organizations behind this movement. The collaboration which involved several continents was uncanny. When the smoke cleared, the words “New World Wine” was plastered everywhere.

Almost overnight winemakers forsook the relatively smaller population of seasoned wine drinkers in order that their wines can pander to the palates of the larger market comprised of newly inducted wine lovers.

New-world style of wines was enthusiastically embraced by producers in the “new” regions like Australia, Chile and California. It doesn’t matter where the wines came from really.

To be “new world” the wine must be

After forty unforgettable years of drinking French wines and witnessing numerous changes in their styles along the way, it finally feels like we have a say in how wines will be made from now on. But I can’t help but fear that this power is not such a blessing. ous parents determined to make their child the next master of the universe.

Winemakers literally broke the wine trying.

To make matters worse, the weather in the 70s were not all that propitious to the cause. In that decade, there were more bad years than good ones.

Climate conditions made it difficult if not impossible to make wines for long-term cellaring. In hindsight, they should have aimed for more practical objectives. They could have, for example, made wines that were not so great (and high-priced) but at least superficially attractive and immediately rewarding, in other words, good value for money as they say today. But producers lived by only one code and were fully prepared to accept the consequences of their intransigence. Bad move.

Rare and unaffordable to all but a few, this 1989 Romanee-Conti can be found somewhere in the Philippines

fully drinkable upon release, not shy to flaunt its vital assets, appealing to people who were not very used to wine. Writers and critics were not the only ones to acquiesce. Caught with pants halfway down, winemakers had to grapple with old-world techniques to make new-world wines. They quickly took to softening their wines by steeping them in oak for a very long time. In many cases, the “oakiness” was, and still is, quite apparent.

There was a focus shift from structure and grace to an emphasis on ripe fruit flavors. Growers responded by delaying their harvest to squeeze maximum ripeness out of the grapes in the hope that the resulting wine would be bigger and “sweeter”.

The perfect growing conditions of 1982 gave Bordeaux winemakers an

www.dineasiaguide.com

31

ideal stage to perform this metamorphism. Even the hard-liners softened up in face of such a God-sent vintage.

1982 was one of those rare vintages that could be enjoyed young and old.

Such a perfect year would not occur again until 2005.

The decade of the 80s also saw major-league money poured into upgrading and modernization of both wineries and activities in the fields.

Bad years that would have had to be written off could now be saved by science, technology and of course, the willpower of money.

As a result, good vintages outpaced the poor ones by more than a few lengths. 1982 stood out as the king of modern-day vintages, but there were worthy runner-ups too, namely 1986, 1988 and 1989. The 80s was such a remarkably generous decade that there were really just two weaker years: 1984 and 1987.

If there is one thing to look for in wines from the 80s – and of course it is ridiculous to think that there is only one virtue in any wine – it would be their sex appeal. It is hard not to be attracted to their luscious qualities some wrapped in a velvety texture and deliver such a sensual impact on the palate.

The decade of the 90s – reinforcing the new perspective It was speculated that Mother Nature enjoyed the wines of the 80s so much that she forbore from playing havoc with the weather in the 90s.

Come to think about it, I don’t think there was another decade that didn’t have at least one terrible year. There was none in the 90s. There were some really great years like 1990, 1995, 1996, 1998 and 1999 in Burgundy. The other ones were not great but the wines were very attractive in both taste and price.

By the time this decade rolled in, the massive investments infused into the wine industry during the 80s had started to pay dividends. New techniques of crafting wines were no longer limited to the labs inside the wineries. Advancements in viticulture took science to the fields where farmers challenged the immutability of the weather.

While alchemy was the darling of progress in the 80s, it was viticulture that led the final charge into the new millennium. New techniques along with old ones improved by advancements in science and technologies

2000 Ch. Mouton-Rothschild, surprisingly pleasant to drink at 10 years old were put into action at the vineyards.

This allowed growers to alter the outcome of each vintage, turning a miserable year into a good one. The results were staggering, especially in Burgundy where the commitment to a single grape variety – Pinot Noir for reds – means they can’t tweak the blending formula to hide certain flaws.

On the consumer side, buying patterns had changed drastically. To begin with, shoppers had an unprecedented level of technical knowledge about wine. Every other person walking into a shop was a wine critic.

Then most of these new experts were hypnotized by a thing called pointrating. Who cares about the name or even the origin of the wine, tell me it is 90 points and you have my money.

The race was on to make that illusive 100-point wine. For the first time, consumers and producers were on the exactly same page.

The 2000s – fashion in wine Fashion doesn’t limit itself to just fabrics, trinkets and expensive baubles. But it thrives on rapid regenerations in styles, concepts and everything in between. As long as we enjoy being told what to say, wear, eat or drink, life will always be subject to its vicissitude.

Difficult to find a really lousy vintage in the 90s

32

FALL/WINTER 2011

www.dineasiaguide.com

33

In the decade of the 00’s the trend was to throttle back on several fronts, namely size, alcohol levels and oakiness. Big fat wines that stole the hearts of the new wine enthusiasts suddenly fell out of grace. As if the palates finally got burnt out by high-alcohol wines, the same revolution that defeated the dominance of the traditional elegant style of wine suddenly went 360.

Another shift in focus was towards freshness in wine. Back in the 80s and 90s it was all about concentration, richness and a thing called extract which means transferring as much phenolics present in the skins of the grape as possible into the wine. Now wine drinkers wanted something that is lighter, crisp and more refreshing.

Acidity became the new buzzword. A lot of the wines that used to be awarded high scores back in the 90s now failed to make it to the top shelves.

However, one aspect remained unchanged. The world still preferred immediate gratification. The notion of keeping wines in dark cellars to age for many years didn’t turn anybody on. So, the producers were compelled to make fast-maturing wines at the expense of longevity and potential for greatness. Even some of the priciest bottles had to be opened relatively young leaving collectors to wonder if those wines actually had the right to demand such a premium. In the old days, wine lovers willingly paid that stiff premium only because lesser wines couldn’t go the (long) distance and achieve that extraordinary level of distinction. Now that longevity suddenly vanished from the equation, what was left to buoy the hefty prices of the cult wines were less tangible notions like vanity and bragging rights.

One might characterizes the wine movement of the 2000s as “a return to moderation”, or sanity perhaps.

How about things to come?

I can still remember this old-timer in a Boston wine shop telling me that Mother Nature was the one making the wines. Growers were her puppets and those people at the wineries were fools that congratulated themselves each time the wine turned out great

34

FALL/WINTER 2011

and fell into a year of chronic depression when the wines were not so great.

That was in the 70s.

In the 90s, a friend who made a living out of putting words on paper emailed me that times had changed.

Mother Nature had pretty much endorsed everything to critics and writers who in turn told farmers and winemakers to stop looking to the skies for answers. Instead, start out with a target point rating (like 86 for example).

Work backwards, use science (and investment money) at your disposal and cut all the corners you want to make such a wine.

It worked. By the time we approached the end of the millennium 80% of the wines tasted alike.

So who will be pulling on the strings of the puppets now? Put down the books and magazines. The poor critics and writers are more in the dark

than ever. Farmers and cellar rats working the fermentation vats, racking the barrels and micro-oxygenating the wines will no longer take orders from the press; or Mother Nature for that matter.

There is a new chain of command and you are sitting on the captain’s chair. Yes you: the one with the cash and the plastic to pick up a few bottles each week, the one ordering the wines for a group dinner, the one blogging incessantly about wine at night.

The reality of things is that you will be the one making the wines and writing the stories from now on. But please stop for a moment to ponder over this: power can be a double-edged sword, if you don’t take the trouble to learn everything you can about wine, you might find yourself steering the ship aground. Don’t think it matters none to us. We are all on board. Well Captain, now you have the com.

35

Klaus Graesslin:

I

A Global Hotelier

t’s not everyday that a person who has a vision, a person who can turn things around, a person with world-class experience like German Klaus Graesslin walks into your establishment.

Klaus Graesslin’s career has stretched across the globe. He has worked in Africa, the Middle East, and now, in Asia. Educated and trained in Germany, Graesslin’s first overseas experience was at the Hyatt Kingsgate in Auckland, New Zealand. The following year, he moved to Rotorua in the same country as the general manager of the hotel brand. In 1991, he flew to the United Arab Emirates to work as an executive assistant manager at the Hyatt Regency Dubai. In August 1993, he became the executive assistant manager of the Gulf Hotel Bahrain. After his stint in the Middle East, his work brought him to Africa, particularly in Nairobi, Kenya where he was the general manager of the Safari Park Hotel and Casino for five years.

Graesslin came back to his homeland

36

FALL/WINTER 2011

in April 2001 to work as the general manager of the Schlossberg Park Hotel in Badenweiler, Germany. At the Gulf Hotel and Gulf International Convention Center, he was the general manager from August 2002 to September 2004. He transferred to Asia after that and worked at the Le Royal Amman Jordan as the general manager then to Pakistan as the general manager of Marriott Hotel in Karachi. Before moving to Movenpick Resort and Spa Cebu in May of this year, Graesslin was involved at the Moevenpick Resort Hotel in Egypt also as the general manager.

Being the latest addition to the Movenpick Resort and Spa family, Klaus Graesslin brings his multicultural experience to Philippine soil.

His ability to adapt to different environments and diverse cultures is a factor in his success in the hospitality industry. Graesslin has implemented a lot of projects in his previous jobs that have given the hotels a higher caliber.

Among these projects included es-

tablishing sales and marketing plans, opening a variety of restaurants in different properties, and building a convention center with a capacity of more than 1,800 persons.

A good hotelier should think of ways to improve the profitability of the establishment and minimize expenses.

Since service is very important, a good hotelier must always find a way to improve it to ensure customer satisfaction. Also, a good hotelier should have the capacity to motivate employees for greater productivity. Klaus Graesslin has done all these and more. Looking back at all his accomplishments, it appears that the global hotelier has no plans of stopping even though it seems that he has reached the pinnacle of his career. With the rate he is going, he might be able to conquer all continents in a matter of time. Still, Klaus Graesslin dreams of having his own hotel or resort someday. With an impressive resume under his belt, there is no doubt that this dream of his would one day come true.

In the heart of Angeles City, Lewis Grand Hotel is the only deluxe hotel where luxury is at its best, where luxury is at its finest, and where luxury is also affordable.

LEWIS GRAND HOTEL Don Juico Avenue, Clarkview, Angeles City PH: +63 45 625.3947

www.lewisgrand.com

Hotel Elizabeth:

The Pride of Baguio and Cebu

O

n the slopes of a mountain surrounding the city is the site of Hotel Elizabeth Baguio. Since this is walking distance to most of the top tourist attractions in the city, Hotel Elizabeth is one of convenience and accessibility.

For a few minutes’ walk, hotel guests can be at the famous Wright Park (which is most famous for its horse riding), Mines View Park, The Presidential Mansion (which is a sight to behold as it is a vast white building), and the Good Shepherd Convent where souvenirs are available famous Baguio delicacies, such as strawberry jam and peanut brittle, are for sale.

Amidst a lush and crisp environment, where the temperature is fit for those who like more tempered climates, Hotel Elizabeth is perfect for those who are looking for some respite from the bustling metropolitan heat and humidity.

The hotel amenities can satisfy even those of the most particular of guests. Hotel Elizabeth has a restaurant and piano bar, fullservice conference rooms for those who are in town for business, Wi-Fi friendly, with all needed billings and statements computerized and modern. There is a lobby with a fireplace where people can socialize in, some convenience stores and a gift shop, as well as gazebos for those who prefer to spend time outdoors in the fresh mountain air. Of course, the hotel has all the standard amenities such

40

FALL/WINTER 2011

For a quick weekend getaway, choose to stay at this charming hotel’s popular locations and witness how it is setting a standard in the industry. as 24-hour service from the front desk (In some provinces, they do not really have this service so if you are particular about your midnight snacks, this could be a plus for you), daily housekeeping, a safe for your valuables, room, laundry and massage service. There is also a gym and a spa for those who are health-conscious and want to do more than just walking to stay in shape.

Hotel Elizabeth Cebu tis pretty much the same with just one big difference. Aside from being one of the newest hotels in the city, the hotel was transformed through the interior design of local celebrity Tessa Prieto-Valdez.

Though the hotel has all the amenities and comforts of the branch in Baguio City, Prieto-Valdez has added a touch of the Mediterranean by fashioning it out to resemble a boutique hotel not unlike one would find in the middle of the Aegean Sea. The hotel’s location is in the city proper, being near one of the biggest mall chains in the country for convenience and accessibility. It is also walking distance from the Cebu Business Park.

Just like its Baguio counterpart, Hotel Elizabeth Cebu also has facilities to accommodate the needs of those who are throwing events or large parties and can be booked for such.

There are some cultural sites that are close by as well, such as the Taoist Temple, the Cebu Cathedral, the LapuLapu Monument or Mactan Shrine, and the Magellan’s Cross. The hotel staff would be more than happy to assist in providing further information on ongoing sights and events during your stay.

All things considered, Hotel Elizabeth is a unique choice because it is a quaint hotel that offers stellar services and facilities to suit most modern day needs. Being highly accessible, the hotel has branches in two of the most popular vacation destinations in the country. In addition, guests can now book online at their leisure. The future is bright for Hotel Elizabeth and perhaps a chain of hotels will not be so far from reality.

www.dineasiaguide.com

41

ESKAYA ESCAPADE

W

ith the formal opening of Eskaya Beach Resort and Spa in March 2009, the gates of Bohol’s tourism industry opened wider to travellers, divers, couples, families, and friends who wanted to experience a truly genuine vacation.

Bohol is one of the most captivating islands in the country. It is in its beauty and potential that Eskaya Beach Resort and Spa was inspired to be. For an archipelago like the Philippines, beaches are plenty but those that offer high standards of accommodation and service are very limited. This insufficiency in the hospitality and tourism industry pushed the Eskaya team to grab the opportunity and pioneer a luxurious beach resort where privacy and tranquility are valued the most.

Eskaya is comprised of 15 private villas categorized into three: the Balai, the Balai Banay, and the Balay Datu.

All rooms are cozily designed to frontline innovative ideas in Filipino architecture. Depending on the type of accommodation, airport and seaport transport, Wi-Fi, butler service, sunset cocktails and massage are available as well as the complimentary use of the kayak, pedal boat, mountain bike, and jet-ski.

Aside from the luxurious accommodation, Eskaya Beach Resort is also known for its signature restaurant, Lantawan. Fronting the infinity pool and the majestic sea, Lantawan serves a variety of local and international cuisine. The crowd favorite are the Filipino–Boholano dishes that showcase provincial delicacies and flavors which, at the same time, mirror the culture of the island. Beachfront with bonfire or al fresco dining are great options especially in the evening. The management is also planning to build a bar by the beach. For some privacy, seaside decks and in-villa dining are highly recommended.

Likewise, Eskaya functions as gateway to one of the richest marine spots in the Philippines. The waters of Panglao Island is home to rare corals, schools of fishes, and reef barriers.

Guests may avail of the Padi Discover Scuba Diving program (3 hours) that serves as their ticket underwater.

This is a great attraction for divers and an inviting activity for adventurous guests and nature lovers. Meanwhile, countryside tours are very popular among honeymooners and leisure travellers. While 60 percent of the beach resort’s visitors are from neighboring Asian countries, parts of Europe and Australia, the remaining 40 percent is solidly composed of fellow Filipinos, proof that everyone, regardless of color, race, or language, is charmed by the priceless serenity that Eskaya Beach Resort and Spa offers.

41

A

brainchild of SM Hotels and Conventions, Radisson Blu Hotel Cebu is the first deluxe hotel of its kind.

Recognizing the huge potential and growth in the tourism industry, Henry Sy Sr. now channels his resources to building hotels and similar convention facilities that will cater to tourism–related needs.

Finding balance in opportunity and innovation, Radisson Blu juggles gracefully functionality, exclusivity, and luxury. With as much as 400 well–designed rooms, there is certainly one for every type of guest. Located at the corner of Sergio Osmeña Boulevard and Juan Luna Avenue in Cebu City, Radisson Blu provides guests with a choice between the sparklight city light view or the tranquil Mactan Channel view. All rooms are furnished with an iPod docking entertainment system that has an alarm clock, a 37-inch LCD television with cable channels and high-speed, wireless Internet absolutely free of charge.

There are 320 Deluxe rooms that give comfort a new meaning through their memory foam beds, goose feather or down pillows or duvets. Meanwhile, the Business Class Deluxe Room, the Business Class Superior Room, and the Business Class Premier Room all offer great selections for the busy business traveller, with 16, 17, and 17 rooms to choose from, respectively, all designed to provide maximum comfort and relaxation. Meanwhile, the 25 Executive Suites, Deluxe Suite, and Presidential Suite are all made to give guests an extraordinary luxurious experience.

Radisson Blu is strategically located in the heart of the unstoppable Cebu financial district. The hotel is designed to be the premiere venue for business

42

FALL/WINTER 2011

Radisson Blu Hotel

Glitters in Cebu

Known to be a premiere tourist destination, Cebu City’s grasp of regional tourism is even stronger as this latest premier hotel raises the bar in the hospitality industry. functions, social events, meetings and conferences to name a few.

As such, Radisson Blu extends to its guests unmatched business services with the convenience of cozy banquet facilities. The two ballrooms, Nina Ballroom and Santa Maria Grand Ballroom, as well as the 10 contemporaryinspired function rooms are all furnished with advanced audiovisual services and equipment.

High-speed, wireless Internet may be accessed in all banquets and conference areas, as an added value service to hotel guests.

While Cebu City never runs out of interesting activities, Radisson Blu itself has its own variety. A glorious 800-square meter freeform pool is a certified delight among guests. Hosting 60 seats, the poolside bar has more than

enough room to enjoy cocktails, classic drinks, and grilled seafood.

While local and international dishes are served by the pool, Feria, the hotel’s restaurant remains to be the main spectacle.

Living up to its Roman origin of “feast day,” the 240-people restaurant offers an all–day dining buffet that celebrates the different flavors of the world. The Super Breakfast Buffet alone frontlines five delectable stations, namely Asian, cold seafood, International, Mediterranean, Japanese, and for the sweet tooth, desserts. Feria chefs overflow with hospitality as they personally interact with diners, providing them with recommendations and offering food samples. All these and more are the signature Radisson Blu hospitality done the Cebuano way.

Enjoy an urban oasis of ultimate relaxation and tranquility and live the charmed life you deserve.

CASA IBIZA RESORT AND EVENTS PLACE Sapang Buho Road, Brgy. Dalig ll, Antipolo City, Rizal Province, Philippines 1870 Tel#: 632-4823487 E-mail: casaibiza@galifestyle.com

I

I

632-4849393

Website: http://www.galifestyle.com/casaibiza

www.dineasiaguide.com

43

The newest and most exciting vacation destination in Northern Luzon

Hannah’s Beach Resort & Convention Brgy. Balaoi, Malingay, Pagudpud, Ilocos Norte PH: + 63 928 520. 6255

w w w. h a n n a h s b e a c h re s o r t . co m

and sheets and features natural hardwood floors. Besides the individual pools in the pool villas, Antulang also has two main swimming pools, a kiddie pool, and a 15feet dive pool for scuba diving courses. A private conference room for 60 people is also available.

ANTULANG BEACH RESORT:

Paradise Rediscovered The province of Negros gives us one thousand and one reasons to visit this part of the Philippine Islands.

But actually, beach lovers will find there is only one.

L

ocated 40 kilometers south of Dumaguete City, Antulang Beach Resort started out in January 2001 with only three basic rooms and a restaurant by a solar-powered lighthouse. Since then, the remarkable resort has expanded to 38 rooms, six of which are pool villas.

All rooms are suited to the preference and budget of guests who will enjoy the amenities, which include a private cliffside swimming pool for the pool villas, heated outdoor Jacuzzis, king and queensized beds, daybeds, cable TV with DVD player, mini bar, coffee and tea-making facility with complimentary coffee and tea, complimentary mineral water, bedside telephone with secondary bathroom phone, in-room electronic safe, hot and cold shower and free Wi-Fi. Antulang is the first Philippine resort to provide private pool villas, overlooking the beautiful blue sea where guests can enjoy some privacy. The resort also

46

FALL/WINTER 2011

has three superior suites. The Executive Suite, hidden among a cluster of greenery and naturally shaded with trees and wild vines, comes with a Vigantiled azotea overlooking the ocean. The suites are nearest to the infinity pool and like the pool villas, are accessible only through a small gated entrance. Located in a wooded section along the cliff is the Family Suite which is available for families on vacation. Aside from the usual room amenities, the suite comes with a large bathroom and two-layer futons or sofa beds. The Presidential Suite is perched on a huge boulder that provides a panoramic view of the sea. Also available is the Seaview Room, which comes with a heated outdoor Jacuzzi. The solitary Superior Cottage is positioned on a tiny knoll behind a small grouping of foliage. Like the seaview room, the cottage likewise comes with a heated outdoor Jacuzzi. The Garden View Cottage is surrounded by flowering bushes separated by a door. Finally, the Deluxe Cabana is decorated with warmly matched curtains

Hungry guests can enjoy delectable dishes at Antulang’s two in-house restaurants. Enjoy eating beside the infinity pool while taking a breathtaking panoramic view of the horizon at Waldo’s Bar. Choose to dine for some privacy at Ian’s, with its old-world bistro theme and an air-conditioned and more intimate dining area. Both restaurants serve a fusion of International cuisine.

Adventure-driven guests can enjoy a number of activities in Antulang, namely: pony rides, kayaking, snorkeling, and diving at any of their 17 dive sites. Activities include the Apo Island and Tambobo Bay cruises aboard their trimaran, Annabelle Lee. Guests who prefer to have a quiet time can opt to curl up with a good book in their library. Bookworms will rejoice with the 5,000 titles (and counting) and a well-stocked Filipiniana section available. There is also a game room where guests can play billiards, darts, and table tennis.

Patrons of Antulang will be delighted to know that the resort will be expanding to have a 10-room sea view wing, which is expected to be completed by January 2012. Developing the rest of the resort’s sprawling 10-hectare area and mapping out pony trails integrating a long-planned chapel are also in the works.

Antulang takes pride on its location, perched on cliffs and surrounded by colorful bougainvillea flowers. Winding staircases lead to the shell-cluttered beach with white sands. The inviting blue sea is where guests can be treated to the occasional sightings of dolphins, jumping sailfish, and stingrays. All in all, the resort is truly a sight to behold. So head on to Antulang Beach Resort for paradise rediscovered.

Atmosphere Resorts and Spa:

A Luxury Beach Resort with A Heart After 10 years in Boracay, UK-born Gabrielle Holder and husband Matthew moved to Dumaguete to build a dream - a home and resort for guests to enjoy and experience the paradise that is Negros Oriental.

T

here are no rooms in Atmosphere Resorts and Spa, only generously designed villas that each has a private garden, large balcony, mini bar, and wireless internet connection. There are eight boutique-style suites which is equivalent to what other resorts would refer to as “standard accommodations.� The 90-square meter villa is elegantly designed with a front balcony that has a day bed and a hammock. Meanwhile, the bathroom is set within an open air private garden where the sunken tub or rain shower can best be enjoyed.

48

FALL/WINTER 2011

The four spacious garden apartments, all 105 square meters, each offer a private affair with nature. It comes with a fully fitted kitchen, dining and living rooms, and a private veranda.

Tvhe master bedroom, on the other hand, is built with chic interiors, particularly the en-suite bathroom where a view of the private garden can both be accessed.

Organics.” Most of the food served here is organic, and most dishes are made completely from scratch, since they plant much of their own vegetables, herbs, spices, and fruits. A lot of what the resort can’t provide comes from neighboring farms or gardens, as well as from the sea fronting the resort.

And since so much is grown or bought locally, the food is guaranteed fresh.

Finally, the four penthouses offer the most luxurious of all accommodations in Atmosphere Resorts. While the furnishing is majority soft and natural in color, local designs are likewise celebrated as tropical hardwood and the Philippine abaca are used as part of the interiors. The penthouse is 200 square meters composed of a master bedroom, a guestroom that both have en-suite bathrooms, a kitchen, cozy dining and living areas, and an extensively designed balcony.

However, there is something that sets Atmosphere Resorts apart from its contemporaries - the nobility of its cause outshines the royalty of the villas, food and leisure activities that it houses. The place is not just a paradise for travellers but also for locals as they have a soup kitchen where 85 children are regularly fed five times every week. The resort provides the food while the parents who cook the food are provided with kitchen and dining facilities in their local area about twenty minutes from the resort. “We want to be proactive in the environment and we want to give back to the locals,” Holder shares. And while she is already working very closely with the local government of Dumaguete City and the Department of Tourism, Gabrielle Holder is as determined as helping the local industry by way of expanding and developing the wonderful home that she made out of Atmosphere Resorts and Spa.

While the accommodations are grand, Atmosphere’s food rivals the former’s popularity among guests.

Blue, the resort’s official restaurant, offers a feast for all diners. It offers a celebration of various dishes from different parts of the globe, serving Asian, European, and of course, Filipino food. The fish and seafood as well as the beef tapa have all been garnering countless thumbs up from visitors.

Blue has an organic menu called “One

INTERVIEW BY: MARY ANNE MEILY TEXT BY: KATHLEEN ASUNCION

T

he first Moevenpick was founded as a restaurant

by Ueli Prager in Zurich. The name was derived from seagulls that would be seen picking up crumbs all around the Zurich lake. When asked to manage a hotel, Moevenpick branches spread all over Europe – in Switzerland, Germany, and Austria.

After conquering Europe, Moevenpick went global and moved on to Africa, specifically Egypt then the Middle East and most recently, Asia. The first Moevenpick hotel in Asia was in Phuket, Thailand, then in Vietnam and last year, in Singapore. Moevenpick is spreading all over the world fast and now, it is in the Philippines.

Located in the beautiful island of Cebu, Moevenpick Resort and Spa was formerly the Hilton Hotel. The brand took over the management of the 246-room hotel on April 1, 2011. Banking on the hotel’s rapid expansion, the new management plans to put up more hotels in Manila and Palawan.

Guests can enjoy upscale amenities at Moevenpick.

Rooms are equipped with a mini bar, in-room safe, hair dryer, iron and ironing board, coffee and tea-making facilities, separate shower and bath, cable TV, DVD player, hi-speed internet access, and individually controlled air conditioning. The stylish guest rooms and suites all have a balcony and a breathtaking view of the sea. Deluxe Rooms come with a king bed and can accommodate a maximum of two adults and one child. It also has a marble bathroom with a separate shower and tub along with premium products. Guests staying at the Deluxe Ocean Rooms have a choice between king or twin beds in 32-square meter of

50

FALL/WINTER 2011

space. The Family Room is available for families on vacation which has two bedrooms and two stylishly connected appointing rooms. Children will be kept busy with their access to the Kid’s Club for arts, crafts, and storytelling, and the Games Room. If you opt to stay in the suite, you’ll enjoy 40-square meter of space and a separate living room area.

It is ideal for couples and is the resort’s honeymoon suite as the bathroom features a Jacuzzi. Another suite which is ideal for small families is available where guests will have 90-square meter of space. It has a king bedroom and twin bedrooms each with separate bathrooms with a living and dining area. The Presidential Suite, which is located at the top floor of the resort, offers 130-square meter of spacious upscale amenities with a king bedroom and twin bedrooms each with a marble bathroom and Jacuzzi. Guests staying here will also have VIP service and a dedicated butler.

Moevenpick is home to Manny O’s Wine and Tapas.

The restaurant, which houses award-winning wines, is located at the tip of the marina. Diners must try the Wagyu burger while enjoying an amazing 360 degree view of the ocean. During happy hour, avail of the second round of drinks for free with tapas on the side. Enjoy fine dining at Seas Restaurant, where seafood dishes are masterfully prepared. For all-day dining with a different theme dinner each night of the week, go to Vanilla Beach Café. Dine al fresco or in the confines of an air-conditioned room while savoring Filipino dishes. Hotel patrons will be captivated by the high ceiling and bistro-style area of the Pink Lobby Lounge and Bar. Aside from the a la carte menu, cakes, pastries, and cocktails of the month are served in unique concepts.

While enjoying a cool swim, avail of the light snacks and

MOEVENPICK RESORT AND SPA:

Barefoot Elegance Little did Swiss Ueli Prager knew that his hugely successful go-to restaurant in Zurich decades ago would become the start of something big.

refreshing drinks at the Sapphire Pool Bar. For those who want to have lunch at the beach area, the barbecue combo is a must-try with seafood, chicken, pork, or beef skewers complemented with Cebu’s hanging rice and your favorite drink.

A number of recreational activities are available at Moevenpick to beat boredom. Have fun with families and friends with the banana boat and tube rides. Individual and small groups can enjoy activities like jet ski, parasailing, and seawalking. The kayak and pedal boats are also available for water sports junkies. Enjoy the beauty of the ocean with the resort’s house reef for beginners, while experts can have more exciting dives in nearby and other dive sites within a two to four-hour boat ride. Another way to enjoy marine life is through snorkeling. Visit the Marine Sanctuary which was specially developed to protect and preserve marine life. Marvel at the different

species of fish and corals that can be found there. If you want to take a dip in the water, you may opt to enjoy the sun, sand, and sea at the beach or just go to the pool bar to cool off. For some rest and relaxation, a full-service spa is located at the beach garden area and offers signature treatments and massages. Stay fit in a fully equipped fitness center which is open round-theclock, a health club with a steam bath, and a dance studio.

With five state-of-the-art function rooms, Moevenpick does not only cater to families, travelers, and couples but to businessmen as well. The Monte Carlo Ballroom can be divided into smaller rooms offering space for intimate gatherings or functions. For banquet seating, the room can accommodate up to 250 people. For cocktail parties, up to 600 people can be accommodated, 260 for classroom setting, 535 for theater setting, 62 for a U-shaped arrangement, and

100 people for a boardroom type of arrangement. The Cannes Room is available for simple business meetings or small gatherings. For larger events, the ballroom can accommodate from 30 to 178 people with its 128-square meter size. The Portofino is also available for simple business meetings and small gatherings and can accommodate from a minimum of 17 people to a maximum of 65. The Presidential Suite is also available for private gatherings.

Helmut Geisberger, Moevenpick director of business development, says that it is not enough that you have a beautiful beach, sea, and a comfortable chair. According to him, in general, resort hotels should create a destination for people to go to. Moevenpick is indeed a premium destination in Cebu with excellent service and world-class standards.

www.dineasiaguide.com

51

Mandala Spa and Villas:

A Paradise Within A Paradise

BY: MARIA HANAYO

Accommodating its first guest in August 2001, Mandala Spa and Villas built its aspirations in introducing and strengthening the idea of wellness in the island. “Mandala” means “whole” in Sanskrit. It was the perfect adjective that would describe the spiritual journey of owners, Karen and Dieter, as they come in full circle and find the inspiration to create the spa. It is located atop the hill providing a bird’s eye view of the best that the island can offer – white sands, clear waters, orange sunset, rows of trees happily dancing in the wind and rays of sunlight everywhere. Perhaps its surroundings also sparked inspiration for Mandala to bank on nature as the key element in the services that they have, the ingredients and materials they use and the signature therapies that the spa is best known for.

B

oracay! The tropical paradise that the Philippines is most proud of. Be it local or international celebrities, visiting families from other countries and even friends from the metro, Boracay tops the list of the best beaches in the archipelago.

While the island is loved for its unmatched scenery, it is also known for its very active nightlife – loud music, dancing lights, and a very dynamic crowd. True that most guests are excited to experience partying the Boracay way, but those who differ finds their paradise in Mandala Spa and Villas.

52

FALL/WINTER 2011

With 12 fully air-conditioned private villas, four open spa suites and spa facilities for beauty treatments, therapeutic massages, body wraps, body scrubs, hot baths and the widely known Watsu, the word luxurious is obviously an understatement for Mandala. And while you’re at it, toss in the fact that all materials used in the array of services are natural, freshly prepared and made exclusively for the lush haven that Mandala Spa and Villas is.

Resident Manager Jove Schrottmann shares that aside from the comfort and relaxation that their signature treatments bring are the recognitions that these therapies have garnered.

Among its several multi-awarded therapies is the Hilot Trilogy, which was recognized in the 2009 Baccarat AsiaSpa Treatment of the Year. It bagged a double award, winning treatment as 5th in the AsiaSpa Awards Spa Treatment of the Year, achieving distinction among 27 various categories and impressing 28 independent judges. Next is Watsu, the term originally coined by Harold Dull during the eighties when he introduced Zen shiatsu stretches to students floating in the hot springs of California. Watsu is a combination of the words water and shiatsu. It is a gentle form of therapy that uses body temperature, waist-deep water and concentrates on stretching, nurturing support in the arms and subtle rocking movements. Third on the list is the Mandala Signature Massage that banks on using gentle stretches and long strokes. The Mandala Detox Day, a treatment which guests swear by, is a spring cleaning of one’s body.

Some of its known results are weight loss, increased energy and stronger immune system and all necessary supplements in the form of tonics, liquids and herbs are provided all the way

by Mandala. The Shodhana Karma completes the list of Mandala’s most loved services. It did not win the Best Rejuvenation Program in the Spa Asia Crystal Awards for nothing. Tracing its roots in the ancient Indian system of natural health care which is known as Ayurveda, Shodhana Karma is divided into three parts, all three rituals promote healing as well as rejuvenation through effectively eliminating toxins in the body which are accumulated

from cosmopolitan living. It mixes sesame oil massage with a detoxifying sauna and a purifying scrub that guarantees a feeling of renewal - physically and mentally.

Schrottmann also gives a quick yet comprehensive summary of the accomplishments and recognitions Mandala Spa and Villas has acquired through the years. It is a TUV-certified luxury resort which reflects its adherence to TUV’s highest standards. It won the World Travel Awards as the Philippines’ Leading Resort for four consecutive years. Mandala also made it to Smart Travel Asia’s Top 25 Best Spa Hotels & Resorts landing on the 23rd spot. It was also voted as 2009 Spa Finder Reader’s Choice Awards as Favorite Spa in the Philippines and Best Boutique Spa. For the years 2006 and 2007, Mandala Spa and Villas was given the Boracay WOW Award as the Most Outstanding Establishment. It was commended for promoting and practicing environment friendliness. In 2005, it was hailed the Best Destination Spa by Asia Spa Baccarat Awards. The year before, it was awarded by Spa Asia Crystal Awards for its Best Rejuvenation Program.

And if you think Mandala Spa and Villas is comfortably resting on its laurels, think again because its very proactive manager, Jove, just love moving forward. Having spent the earlier years of his career and having been trained in the various facets of hospitality (gardening, front office, guest relations, kitchen, bartending, sales and marketing, recruitment, name it!) the Swiss-born gentleman is determined to raise the bar and set the standards in the industry. In an interview, he shares that the concept of creating a Nuvo Cuisine restaurant is already in the process and no less than the renowned Chef Joshua Boutwood will be helping him out in realizing this idea. While Mandala is already well–reviewed whether by blogs, travelers or word-of-mouth alone, the vast opportunity to create an avenue where guests can have an experience of wellness is what fuels Jove and the rest of his team to push forth and seek more arenas for improvement. And this challenge to constantly innovate and create is an assurance that the best of Mandala Spa and Villas is yet to be and the best of Boracay is yet to come.

www.dineasiaguide.com

53

The recipe has been perfected at

Tirta Spa

The 2011 awards season for the spa industry has just begun, and on October 12, 2011, Boracay’s Tirta Spa has been awarded as the “Best Day Spa Asia Pacific 2011” at The Crystal Awards in Singapore.

W

inning the recent much-coveted award is indeed a great honor, not only for Tirta Spa, but also for the health and wellness industry in the Philippines. Achieving this was by no means a walk in the park or a walk on the beach, for that matter, for spa owner and director En Calvert.

Since opening in April 2007, En, who prides herself with her hands-on style, has managed every aspect of the business single-handedly, not the least her daily training sessions when she demands 110 percent from her staff. Her intensive training programs include not only product knowledge and the execution of treatments, but theory as well, and the broader aspects of personality development so that even the most timid trainee will be equipped with the tools to work with real passion for their art and even to achieve management potential.

En admits Filipinos generally suffer from unproductive work ethics. Not only is there a tendency to be jealous of a colleague or to be selfish in some way, but employees in the Philippines too often suffer from lack of enthusiasm or hunger to learn. At Tirta Spa, En tries in her lectures and seminars to help new recruits overcome these cultural barriers to development and, lest they forget, holds regular re-

56

FALL/WINTER 2011

fresher courses for longer-serving employees! “This training,” she shares, “is a vital ingredient in becoming recognized by a discerning clientele as a premier holistic retreat, and that sets one apart from one’s competitors.”

For En, each client is as important as the next. Her extensive experience of frequenting spas has taught her much about service standards and interpersonal relationships. She emphasizes these aspects to her staff from the very beginning of each training program. She understands the vital importance of “face time” with clients.

At every opportunity, she takes time to

meet with clients and help them understand which type of therapy would be most beneficial. Clients usually comment that time spent talking to En rid themselves of the negativity when they arrived and encourages them to feel the passion and soul of Tirta Spa as they wander through the estate.

Winning a prestigious award such as “Best Day Spa in Asia” is not simply achieved by offering the best treatments or by implementing good marketing concepts and strategies. These days, spa clients are well versed in a variety of spa treatments available to them and are quickly able to determine whether the products used are of the highest quality, the service is really heartfelt, or one’s marketing is simply just that.

“We at Tirta Spa love nothing more than to welcome experienced spa goers as clients - those who truly recognise real quality service and a fivestar spa experience. After all, it is only the most discerning clientele who, once treated, will know and tell you whether or not your marketing was sincere,” En comments.

Equally, En can instantly tell whether a client, of whom there are few, is complaining simply in the hope of receiving some sort of compensation or is truly a spa connoisseur! Her principles, to which she adheres rigidly, do not permit her to offer compensation

to an apparently dissatisfied client.

Instead, she accepts it as constructive criticism and addresses them with her staff in the next training session.

“I have never offered either money or complimentary treatment by way of compensation,” says En. “I have trained all my therapists with such intensity that I hope they would anticipate a situation that might be cause for complaint.”

“For the past four years, we have been fortunate enough to have entertained barely any clients whose sole aim seems to be to complain about their spa experience,” En reveals.

“Typically, after their treatments, our clients leave wearing a big, satisfied smile. Most also remark that their Tirta Spa experience has been totally different from other spas, and that Tirta’s spiritual touches create a different dimension, albeit a feeling that is hard to express in words. My aim is to ensure that a client’s escape from the beach is worth their while and an experience they will never forget! The fact that we entertain an increasing number of clients who keep returning for more treatments during a longer stay on the island tells us that we are achieving our goals.”

“Our most successful marketing is ‘word-of-mouth,’” continues En. “We are particularly dependent on our existing clients, having already experienced treatments at Tirta Spa. I believe that this is the most effective marketing strategy of all.” When welcoming a new client, the most important thing that En keeps to mind is creating the very best “feel-good factor” for the client.

To win praises from clients and garner numerous awards, the whole concept must have been working – the passion of En Calvert, her therapists, the quality of the products, and the ambiance of the development all come together to create the ultimate holistic, spiritual experience at Tirta Spa.

www.dineasiaguide.com

57

The Light Hunter

BY: WEENA MEILY

what is beyond. It was probably what was going on deep inside me. My unquenchable thirst for knowing. My love for learning more about life.

I

t was a rainy day in 1974, and it was one of those gloomy days for me. I was thirteen years old then.

At that time, I’ve done a lot of attempts at writing – stories, poetry, drama scripts, my diary (that quickly vanished into nowhere because of constant moving residences, sadly…).

There are still quite a number that stayed with me. And one particular piece stood out. The one I wrote on that rainy day.

It tells of a young girl who was so curious and eager to know much about the ways of the world that as she was galloping along with her horse, fell off the edge of the Earth and was doomed to Sheol – but not quite forever. Her misadventures were confined in my teenage mind and since then were never written. I did not continue to write the story for some curious reason. Perhaps I was too absorbed with family problems, school homework, and extra-curricular school activities. I’ve forgotten about it until now.

This unnamed young girl in my mind stayed for a longer time and the story was somehow a foretelling of what is yet to come. Her falling was a scene to be experienced in my life later on.

Her misadventures were my misadventures. In the story, it describes the Earth as flat, there was the sky, that opened and poured water from a bucket when it rains, and for heat, an old woman fanning a warm, cozy fireplace. Our heroine grows up to be a questioning woman, something that was never allowed in their clan. And when she learned of the Edge of Earth, it opened up a deep love for knowing

The story continues to unfold, and when, in her intense curious moment, our Adventurer takes a great risk of looking into the edge and taking the plunge into the great abyss, the Fall begins her forays into a world named The Unknown. She begins her series of unfortunate events as soon as she reaches a den of Swordsmen. All these mishaps may be overcome, if she continues to look for the source of light wherever she is led. If only she looks for the Source of Light. The Source of Light. Indeed, I never finished my story but it led me to believe that, true enough, it is the human person’s mission in life, to find light…Kaliwanagan…Sinag…Aninag in Tagalog translations. Kasanagan in Ilonggo translation…

I don’t know if what I was going through in my late 20’s and early 30’s was truly part of my questioning, curious soul’s journey. I remember they were turbulent years. I was just graduating from college, trying to get into work as a teacher in a prestigious school and struggling with many family issues. I struggled to find light, because I was seeing so many of life’s shadows.

Like our protagonist in my unfinished story, the human person’s life journey is a search. A continuous seeking of meaning, wisdom, knowledge, and answers to questions. Love and light. Healing light. Pink and white light. I usually receive these messages as texts in my cellphone.

We cultivate wishes of being enlightened when attending a retreat, seminar, or workshop. Life then, becomes a venue for nurturing our Self in a most quenching way.

Light comes to us in many different forms. It may be an inspiration, a motivation, realization, a stirring, or a “loving impulse” ( something you want to do, on the impulse, for the sake of loving).

Recently, as I was beginning to gain much weight (perhaps hormonal? stress?), for whatever reason, I became conscious of a deeper hunger that will not really be satisfied physically.

It came as a ray of light that dawned on me at the time of a shadow experience. I became honest with my Self, and saw it face-to-face as a problem which I needed to befriend. I still am in that stage of befriending my being overweight, but I’m now treating my body as a companion in the journey.

By becoming more mindful, I’ve begun to realize that I can make the choice lovingly, working from a creative place of improving my life and nurturing the best within me, so there is no need of castigating my Self. It was indeed a “light moment”. A moment that made me feel like there was a big hand that moved the clouds away, allowing the sun to shine at its best.

I remember the time when I decided I was going to be a teacher. And I also remembered at that moment what an old aunt told me, once a teacher always a teacher. Was it a warning?

Or a signpost to be considered and thought about? It was a ray of light, this motivation, to move on in life, to sail on and embrace this noble craft.

It was not easy. To be thrown into the light of deciding for myself what I want to be for the rest of my life is a moment of truth. Light is truth.

Ultimately, our struggle to get out of the shadow, to get out of sinking into this rabbit hole, to get out of the tunnel and into the light, is a day-to-day matter. We are all called to a particular purpose. And we are all equally, exactly, completely worthy of being here in this life. We are all essential to the unfolding plan of which we are each one small, but important, part of the whole. If we recognize this as a ray of light in our life, then we harvest hope. Perhaps my mythical narrative may end on this tnote. And perhaps searching for the light may also lead to attracting many blessings.

Go gently…

RESTAURANT LISTING

PHOTO SOURCE: 84 MAYA MEXICAN RESTAURANT

57

ASIA MAP

RESTAURANTS PHILIPPINES:: 61 62 63

64

65 66 67 68 69 70 72 73 74 75

76 77 78

79 80 81 82 83 84 85

86 87 88 89 90

92 93

AGAVE MEXICAN CANTINA ANZANI BLUE at Atmosphere Resorts BRASSERIE BOHEME

by The Gustavian CARPACCIO CENTURY TSUKIJI CHESA BIANCA DOS MESTIZOS FERIA FLORA CAFÉ GRAN CAFFÉ CASANOVA GUERNICA’S GUSTAVUS STEAK LOUNGE HAYAHAY TREEHOUSE BAR & VIEWDECK I’M ANGUS STEAK HOUSE KRI LAB-AS SEAFOOD RESTAURANT LANTAWAN LE CHEF AT THE MANOR LIKHA MAMU’S RESTOBAR MANILA MAKI MANNY O’S WINE & TAPAS OPUS RESTAURANT AND LOUNGE PESCADOS POPS RESTO-BAR RESTAURANT ALCHEMY THE GRILL HOUSE THE ALPHA

by Chef Billy King THE LAZY DOG CAFÉ THE YATS RESTAURANT

94 96 98

99

THE PLANTATION TORO RESTAURANT & BAR TOURNE

by Chef Sandralyn Hataway ZUZUNI

HONG KONG:: 101

102 103 104 105

AL MOLO RISTORANTE ITALIANO ARMANI/AQUA BOMBAY DREAMS SPOON by Alain Ducasse TANGO ARGENTINIAN STEAKHOUSE

MALAYSIA:: 107

GREEN GREEN ORGANIC KITCHEN

TAIWAN:: 109

DANNY & COMPANY

PHILIPPINES

AGAVE MEXICAN CANTINA Luzon | Metro Manila | Taguig City

www.61 AGAVEcantina.com Building B3, Bonifacio High Street, Fort Bonifacio, Taguig City PH: +63 2 403.6003 +63 2 403.5865

Unit H6, City Walk 1, Eastwood City, Libis, Quezon City PH: +63 2 912.6989 +63 2 911.0310

CKB Center, 203 Tomas Morato Ave., Quezon City PH: +63 2 414.5911 +63 2 448.5767

Mexican

Bar Scene Catering Delivery Live Music/Entertainment Indoor/Al Fresco Dining Major Credit Cards Accepted Reservation Required

n Offering an exciting new genre of cuisine not previously offered in Manila is Agave Mexican Cantina. With three prominent locations, Agave Mexican Cantina delivers exceptional service in a festive, high-energy atmosphere. American Chris Maier developed the original concept for the restaurant, working with a variety of professionals to help bring Agave to life. Operations manager Mat Tee oversees all branches and brings years of knowledge and expertise in operating successful bar and restaurant concepts in the country. Agave Mexican Cantina serves an assortment of classic Mexican dishes and traditional Mexican favorites such as quesadillas, enchiladas, burritos, chimichangas, tacos, and fajitas. Each is served with a choice of filling such as sautéed veggies, grilled chicken, slow cooked pork carnitas, sautéed crab and shrimp or imported carne asada steak. Beyond the classics, Agave also offers Mexican fusion entrees that include Mexican pizza served on grilled tortilla and Chipotle Pork Sisig, combining a Filipino classic with Mexican flavors and spices. Other favorites include the tender fall-off-the-bone Agave Baby Back Ribs served with Agave’s own barbecue sauce or the thick and juicy one half pound Burger a la Mexicana. Using fresh, local ingredients allows Agave Mexican Cantina to keep costs down and offer guests the most value for their money.

sample menu selections appetizer:: Nacho Grande Layers of corn chips smothered with Mexican cheese, sour cream, pico de gallo, guacamole, jalapeños, refried beans and choice of beef and grilled chicken Mini Taco Sampler Six four-inch mini tacos filled with all the toppings and our three most popular fillings: grilled chicken, pork carnitas, and taco beef

favorites::

Pollo a la Mexicana A half chicken sautéed with a rich tomato Fajitas and bell pepper sauce served with limeServed sizzling straight off the grill on a bed cilantro rice of sauteed onions and peppers with sour cream, pico de gallo, guacamole, Mexican cheese blend, and warm flour tortillas AGAVE Baby Back Ribs Fall-off-the-bone baby back ribs glazed Chimichangas A crispy deep-fried burrito stuffed with with 61 AGAVE’s own barbecue sauce, refried beans, Mexican red rice, lettuce, served with french fries and Mexican red pico de gallo, cheese, and your choice of rice filling

mixed grill::

Southwest Potato Skins Baked potato skins topped with melted Mexican cheese, bell peppers, taco beef and drizzled with sour cream Crispy Pork Belly Grande A generous sharing-size portion of crispyskinned tender pork belly served with a selection of veggies and sauces with flour tortilla wedges for wrapping

specialties::

dessert::

Coco-Manga Chimichanga Crispy fried tortilla wraps around juicy mango and fresh coconut, served with chocolate and tequila-lime sauces and a scoop of vanilla ice cream www.dineasiaguide.com

61

ANZANI Visayas | Cebu | Cebu City

www.anzani.com.ph Panorama Heights, Nivel Hills, Lahug, Cebu City PH: +63 32 232.7375 +63 32 236.0097

International Italian Mediterranean

Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 11:00 pm

n

Banquet Catering Full Bar Wine List Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted Reservation Required Dress Code: Smart Casualelivery Live Music

New Mediterranean cuisine brings culinary innovation to the entire dining experience in Cebu City at Anzani. Owner

and Chef Marco Anzani prepares Mediterranean-flavored 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 defines his “red plate” and creates dishes exquisitely presented with the perfect balance of textures and flavors that willfully delight the senses. The underground wine cellar welcomes guests to an old-world setting, surrounded with 1,250 choices of the finest 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.

sample menu selections cold appetizer:: Citrus Norwegian Salmon On potato pancake with cucumber raita Australian Beef Carpaccio Serve with couscous salad and cheese fondue

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

flatbread:: Tomato Dough Flatbread Mozzarella cheese, tomato passata & fresh basil 62

FALL/WINTER 2011

Spinach Dough Flatbread Roasted garlic, bufala mozzarella cheese, sun dried tomato and olive

pasta and risotto:: Potato Gnocchi Chardonnay saffron cream, slivered almonds Homemade Amaretto Pumpkin Tortelli Cheese fondue and buttered sage

main course:: Milkfish “Bangus” Belly - 3 Ways Polenta crusted, steamed in beetroot, pansered with almond cream Whole Stuffed Baked Seabass Cilantro, 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 wedges, vegetable ratatouille or mixed garden greens, lemon beurre blanc sauce or green pepper sauce Yellow Fin Tuna Norwegian Salmon Chilean Seabass

BLUE AT ATMOSPHERE RESORTS Visayas | Negros Oriental | Dumaguete City

www.atmosphereresorts.com Dauin 6217 Negros Oriental PH: + 63 35 400.6940 + 63 917 700.2048

Daily 7:00 am - 10:00 pm

Asian Continental Filipino International Mediterranean Email:enquiries@AtmosphereResorts. Seafood com Steaks Vegetarian

Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Reservation Required Delivery

n

In Negros, Atmosphere Resorts is one of the top choices of travelers. Aside from the sun, sand and sea, the culinary experience is another reason why the resort has become a prime destination. Located in the resort is Blue, Atmosphere’s signature fine dining restaurant. Blue takes pride in their personalized culinary experience where the chef de cuisine can arrange the menu to suit your personal preference and culinary needs. Blue aims to create a flexible approach to dining which can cater to your culinary needs.

Take a break from swimming, diving, and exploring the island. Enjoy a delicious steak, a delectable soufflé or the finest seafood delicacies. You can also choose to step out of Blue and dine in the romantic beach front pagoda by the pool or stick your toes in the sun and join the weekly Beach Barbecue or Filipino Fiesta Night. A cup of Italian coffee or a freshly made health juice awaits you after spending an afternoon in The Sanctuary Spa. In the evening, head to the bar and enjoy delicious cocktails or visit the wine cellar for a fine bottle from the large selection of French wines.

sample menu selections appetizer:: Wild Mushroom Soup with tarragon Citrus Marinated Mackerel “Kinilaw” with wild ginger and organic mesclun Smoked Salmon Bruchetta with flying fish caviar

Pan-Fried Tanigue with capers, olives and tomato fondue

vegetarian::

Golden Fried Tofu with Asian vegetables and organic Pacific Prawns with Sweet Chili and rice Lemon Glaze with mashed potatoes and organic salad Spaghetti Primavera

meat and poultry::

Pumpkin and Ricotta Ravioli

pasta::

Tarragon and Thyme–Roasted Chicken Seared Scallops with organic mesclun and citrus vinaigrette with Mediterranean vegetables and lemon Spaghetti Bolognaise mash Beef Carpaccio Spaghetti noodles with traditional meat sauce with parmesan, balsamic reduction and Pork Medallions from Bologna organic mesclun with mushroom risotto and port reduction Linguini Carbonara Linguini pasta with mushrooms, bacon, ham U.S. Black Angus Steaks rib eye or tenderloin cooked to perfection and white wine cream sauce Grilled Big Eye Tuna Spinach Risotto and served with your choice of potato with herb butter sauce

from the sea::

www.dineasiaguide.com

63

BRASSERIE BOHEME Luzon | Metro Manila | Makati City 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 PH: +63 2 403.4774 The Gustavian - Ayala Stall F103, Level 1, Terraces Area, Ayala Center, Cebu City PH: +63 32 514.1979 +63 32 238.8971

The Gustavian - Banilad 1 Paseo, Saturnino Ma. Luisa Road, Banilad, Cebu City PH: +63 32 344.7653 The Gustavian - Tacloban Level 1-101 Robinsons Place, National Highway, Tabuan Marasbaras, Tacloban City PH: +63 53 323.6348

Daily 6:00 am - 12:00 mn Continental Vegetarian Catering/Delivery Full Bar Private/Function Rooms Major Credit Cards Accepted

n 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 find truly exceptional the comfort food pairings derived from dishes served by master chefs over two hundred years ago. Food lovers will definitely delight in the classic creations of chef Tom Hines, his creativity and versatility quite unmistakable in the signature specialties. At Brasserie Boheme, there is a fixed 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 takeout or dine-in, there is the widest variety of delectable deli items to choose from. Contemporary interiors totally define the cozy and informal ambiance. For a feel of the Old World and the flavorful taste of “simply classic cuisine,� come home to Brasserie Boheme by The Gustavian.

sample menu selections soup & salad:: Spinach Soup Garlic / cheese

Thai Shrimp & Pomelo Salad Shrimps / lettuce / cilantro / lime Greek Farmers Salad Green bell pepper / tomatoes / olives / onions / lemon and olive oil

Mushroom Soup Shitake / cream / wine

Pork Escalope Au Provencale Marsala gravy / pickled celery / roasted garlic / mashed potatoes Hungarian Chicken Paprika Ginger garlic rice

Cold Gazpacho Soup Tomato / bell pepper / cucumber

House Salad Smoked salmon / ripe mango / mustard Beef Gorgonzola Saltim Bocca dressing Polish panfried potatoes

Cream of Tomato Gin / basil

main::

Sole Mexicane Nicoise Salad Avocado white wine sauce / feta cheese / Tuna / haricot beans / tomato / new potatoes veggie egg white / devilled egg / olives Grilled Salmon Napoleon Salad Dill cream potato sauce / red beets / capers Sun-dried tomatoes / roasted vegetables / salsa candied walnuts

64

FALL/WINTER 2011

Lamb Caldereta Tomato / bell pepper / potatoes / carrots

vegetarian choice:: Vegetarian Samosa Goat cheese crostini salad Spinach & Tomato Dahl Vegetable egg white omelette bruschetta

CARPACCIO RIstorante Italiano Luzon | Metro Manila | Makati City

www.carpaccio.com.ph 7431 Yakal Street 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

n

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::

pizza::

Carpaccio alla Cipriani The traditional beef carpaccio served with extra virgin olive oil, freshly-ground black pepper, and fresh parmesan shavings

Pizza con Salsiccie with tomatoes, italian sausages, mozzarella cheese and oregano

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

Pizza Emilio An original creation, pizza style sandwich filled with Tuna, shredded Iceberg Lettuce, sliced tomatoes and Mayonnaise. A very crispy and tasty experience

salad & salad::

pasta::

Insalata Caprese Tomatoes, rucola (seasonal) fresh bufala mozzarella and basil leaves. doused with extra virgin olive oil

Alla Marinara Clams cooked in white wine, garlic, olive oil, parsley, freshly-ground black pepper and dash of lemon

Crema d’Aragosta Lobster cream soup with cognac

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 www.dineasiaguide.com

65

CENTURY TSUKIJI Luzon | Metro Manila | Manila

www.centurypark.com Century Park Hotel 599 P. Ocampo Sr. Street, Malate, Manila PH: +63 2 528.8888 PH: +63 2 528.5835 TELEFAX: +63 2 528.1811/12

Japanese

Daily Lunch 11:30 am to 2:00 pm Dinner 5:30 pm to 10:00 pm

Private/Function Rooms Valet Parking Major Credit Cards Accepted Reservation Required Delivery Live Music

n

The affinity for rituals in every Japanese, from the ordinary to the most significant, is undeniably present at Century Tsukiji, the banner Japanese restaurant of Century Park Hotel. Voted by readers of Asia Tatler Dining as one of Manila’s top dining establishments in 2011, Century Tsukiji offers all-year-round specialty dishes, using only the finest and freshest ingredients in preparing every item in the menu - from vegetables and fruits to meats, fishes, and other marine products. The sushi, sashimi, and teppanyaki counters including the a la carte section are all very pleasant venues for families and friends to gather and bond together.

There is a teppanyaki private room perfect for business meetings and private functions. Greeting diners at the entrance is a large drum which is not sounded to indicate the time of day like the huge musical drums in Japanese temples, but also a communication system as to the number of seats guests will occupy. Comes next are the welcome smiles from kimono-clad attendants who serve patrons with warmth and friendliness. With the skillful hands of reputable Japanese culinary experts, executive chef Shinji Furukawa and sushi chef Yamazaki Seiko, guests are guaranteed of a real authentic Japanese gastronomic journey. At Century Tsukiji, every dish is prepared and cooked with skill, art, and grace making a genuinely and distinctly Japanese dining experience.

sample menu selections Uni Shooter Sea urchin with sake and ponzu served with momiji oroshi and spring onion Anko No Kimo Karashi Sumiso Steamed anglerfish liver served with mustard soybean paste Unagi Tower Grilled eel, boiled radish, grilled shiitake mushroom, topped with deep fried labiate Tarabagani Kanimiso Rice Tower Fresh snow crab with crab eggs mixed with vinegar rice

66

FALL/WINTER 2011

Sashimi Surprise Hamachi Bitter Chocolate Japanese yellow tail wrapped with bitter chocolate, wasabi mayonnaise, and gold leaf Maguro Tataki Pan-seared tuna sashimi with black pepper, deep fried lotus roots served with condiments Spicy Tuna Marinated spicy tuna with leeks and tobiko Spicy Salmon Marinated spicy salmon with leeks and wasabi tobiko

Aji Tataki Itarian Paste Marinated horse mackerel with Italian paste Namatako Carpaccio Fresh octopus with carpaccio sauce Gyuniku No Carpaccio Sliced beef tenderloin with carpaccio sauce Philippine Roll Unagi tempura, cucumber, mango and tamago coated with sesame seeds and crispy tempura flakes

CHESA BIANCA Luzon | Metro Manila | Makati City

www.chesabianca.com.ph 7431 Yakal Street San Antonio Village, Makati City PH: +63 2 815.1359 FAX: +63 2 893.1573

Swiss

Monday - Saturday 11:00 am - 11:00 pm

n

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::

main course::

Chesa Bianca Platter Sliced Veal Zürich Style (Zürcher Thinly sliced air dried meat delicacies from Geschnetzeltes) grison The all time favorite, sliced veal in a mushroom cream sauce served with crisp Sausage & Cheese Salad (Wurscht & Chäs Swiss rosti potatoes Salat) Swiss style sausage salad with Appenzeller Pork Cordon Bleu (Schweins Cordon Bleu) cheese Ham and Gruyère cheese stuffed breaded pork escalope served with French fries and lemon wedge

soup::

specials:: Clochard Röschti Crisp Swiss rösti topped with a grilled cervelat sausage, bacon crisp, onion rings and a fried egg Swiss Cheese Fondue Selection (serves 2 persons) Traditional Raclette Beef Fondue Bourguignonne Traditional beef fondue with six home made sauces and French fries

Pan-fried River Trout (Forelle Nach Cream Soup of Auvernier White Wine Garnished with grapes and bacon shavinge Müllerinnen Art) Whole trout topped with golden lemon Schoggi Mousse butter served with potatoes Barley Soup (Bündner Gerschte Suppe) The finest Swiss chocolate mousse Davos style barley soup with air dried beef Piccata Milanese prepared with Felchlin grand cru maracaibo Golden fried pork tenderloin in parmesan couverture served with whipped cream egg batter served with spaghetti napolitaine

desserts::

Schoggi Fondue (serves 2 persons) Chocolate fondue served with fresh seasonal fruits www.dineasiaguide.com

67

DOS MESTIZOS Visayas | Aklan | Boracay

dosmestizos@gmail.com Calle Remedios, Sitio Manggayad, Boracay, Malay, Aklan PH: +63 36 288.5786 FAX: +63 36 288.5401

Filipino Seafood Spanish Steaks

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

Banquet Catering Full Bar Indoor/Al Fresco Dining Live Music/Entertainment Private/Function Rooms Takeout Wine List Major Credit Cards Accepted Reservation Required

n Owner Binggoy Remedios decided to open a Spanish tapas bar he amusingly called Dos Mestizos located in Boracay. Naming it after a distinct trait of his, Dos Mestizos specializes in an assortment of tapas and paella, as well as other Spanish dishes that have been passed on by their families for generations. Guests patronize the restaurant for their authentic Spanish offerings including fresh boquerones, homemade chorizo, succulently sticky callos, and fresh gambas, to name a few. To provide a better Spanish dining environment, the interior makes use of furniture, such as wine stools, which are all handmade and designed by Remedios himself. To give the place a more romantic and cozy atmosphere to have dinner, soothing acoustic Spanish songs are played, while the wafting aromas from the open kitchen makes customers feel at home. The specific character and value for quality and consistency make Dos Mestizos a place, not only locals of Boracay can go for a sumptuous meal, but also experience a relaxing ambiance.

sample menu selections sopas y potajes::

tapas::

Mejilliones en Vini Blanco Mussels in white wine

Sopa de Ajo Provincial garlic soup

Albondigas Beef meatballs in tomato sauce

paella::

Sopa de Mariscos Seafood bouillabaisse

Bacalao a la Vizcaina Salted codfish with potato in tomato sauce

Paella Valenciana Meat and seafood paella

Lantejas con Chorizo Lentil soup with Spanish sausages

Boquerones Fresh anchovies aged in olive oil

Paella de Mariscos Seafood paella

Croquettas de Quezo Azul Blue cheese croquettes

Paella Negra Black squid ink paella

ensaladas:: Enasalada de Tomate Tomato salad with feta cheese in balsamic vinegar and olive oil Ensalada Verdes con Langoustinos Green salad with fresh shrimps in Spanish vinaigrette Ensalada Verdes Green salad 68

FALL/WINTER 2011

Chorizo Hecho por Dos Mestizos House-made Spanish sausages Callos con Garbanzos Stewed ox tripe with chickpeas Gambas al Ajillo Shrimps sautĂŠed in olive oil and garlic

carnes:: Pollo al Ajillo Quarter chicken sautĂŠed in garlic Lengua Estofado Braised ox tongue

FERIA Visayas | Cebu | Cebu City

www.radissonblu.com Radisson Blu Hotel, Sergio Osmeña Blvd. corner Juan Luna Ave., Cebu City PH: +63 32 402.9900 FAX: +63 32 402.9999

Chinese International Italian Seafood Japanese Korean Vegetarian

Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted

Daily 6:00 am – 11:00 pm

n Feria, or Roman for “feast day,” is the newest all-day restaurant in Cebu located inside one of the city’s premier hotels, Radisson Blu. It is the brainchild of one of the hippest new breed of chefs, Marco Amarone. Chef Marco maintains using only the freshest, best quality ingredients as his top principle making dining at Feria a truly delectable experience. Upon entering the establishment, you will be greeted by the wide array of mouth-watering delicacies. Your journey continues on to the five main stations of its global cuisine – Asian, Japanese and cold seafood, Mediterranean, International, and Dessert. Feria takes pride in having each station manned by highly-trained chefs, who are more than willing to engage with the diners and their palate’s desire.

Two of the must-try’s are the freshly-made pasta and the homemade ice cream. Chef Marco certainly created a distinguished dining feast worthy of any critic. These are more than enough reasons to dine at Feria.

sample menu selections starters::

Anchovy, capers, olives, onions and herbs The Radisson Cebu club, hand cut fries pizza Chargrilled Australian beef tenderloin, Caesar salad, crisp romaine, garlic hand cut fries & wild mushroom sauce croutons, parmesan, poached egg Assorted sushi, wasabi, pink pickled ginger and soy sauce Tagliatelli pasta, roast garlic, onions, Fried Lumpiang Shanghai with sweet and roast vine tomato Adobo sa gata - stewed chicken in vinegar sour sauce Lemon pappardelle pasta, zucchini, roast Crumbed calamari with calamansi dip and coconut cream, steamed rice, atchara peppers Prawn Gazpacho with herb croute Fried lapu-lapu, garlic rice, sautéed Rich beef lasagna, with cheese sauce Peking duck, ripe mango and rocket salad vegetables and adobong kangkong Hand cut fries with garlic aioli Sinigang na sugpo soup and steamed rice Crispy pata, steamed rice and atchara Pork adobo, steamed rice and atchara Rich carrot & pineapple cake Homemade ice cream with cinnamon Prime beef burger, cheese, lettuce, doughnuts tomato, pickles, crispy bacon fried egg Calamansi cheesecake with hazelnut tuile and fries Spiced longganiza, caramelized Spanish Mango charlotte with coconut buco crisp Fresh inhouse made Dimsum steamed or onion & roast pumpkin pizza Sliced fruit selection fried, with steamed rice Roast chicken, tomato, mozzarella and Peking duck, steamed rice, bokchoy and basil pizza plum sauce

homegrown::

sauced::

enders::

bestseller::

rounds of eight::

www.dineasiaguide.com

69

Hotel Elizabeth Archbishop Reyes Ave., Camputhaw, Cebu City www.hotelelizabeth.com.ph

FLORA CAFE Visayas | Cebu | Cebu City

www.hotelelizabeth.com.ph Hotel Elizabeth, Archbishop Reyes Ave., Camputhaw, Cebu City PH: +63 32 231.8000 FAX: +63 32 231.8080 Hotel Elizabeth,1 J. Felipe cor. Gibraltar Streets, Baguio City PH: +63 74 619.0367 FAX: +63 74 442.3940 MNL PH: +63 2 912 2691

Daily 6:00 am - 11:00 pm American Continental French Greek Seafood

Asian Filipino Mediterranean Italian Steaks

Banquet Bar Scene Live Music/Entertainment Private/Function Rooms Takeout Wine List Major Credit Cards Accepted Delivery Live Music

n Getting its name from the lush vegetation in Baguio City, 70 FLORA CAFÉ guarantees freshness, quality, and service to customers. Guests will find that dining here will be an ‘experience on its own’ with Mediterranean-inspired interiors designed

by Tessa Valdes. Alfred Galvez’s hand-painted murals decorate the walls and ceilings of Flora Cafe as well as the whole hotel. In its Baguio outlet, peek through the expansive windows and view the pine trees and gazebo. In this uniquely themed restaurant, Chef Felino Molina and Chef Rod Sasing creates the fusion of Mediterranean, European, Asian, and Filipino cuisines. At Flora Cafe, either in Baguio or in its newest branch in Cebu, diners can start with the Greek Prawn Scampi, the Greek Salad, or the Healthy Green Herb Soup. Sample the signature dishes, Seafood in a Basket and Beef Ribs Caldereta. The Seafood Delight and Baby Back Ribs are also bestsellers. Then, end your meal with Elizabeth Fried Ice Cream for dessert. For those wanting to unwind, Flora Cafe also serves cocktails at the Piano Bar. Fridays and Saturdays will never be the same with alternating buffets to choose from that highlight the abundance of fresh produce and seafood from the local area. Feast on USDA Black Angus and Japanese Buffet and Cebu Specials buffet, among others.

sample menu selections appetizer::

soup::

simply filipino::

Crab Bisque Inihaw na Liempo Greek Prawn Scampi Tiger prawns in a Greek batter, served with Smooth, creamy seasoned soup made of Simply Pinoy grilled marinated pork belly cool cucumber dip pureed crabmeat with sautéed tomato and onion Baked Fresh Sea Scallops Scallops topped with cheese and herbs Tapa and Calamares Combo Breaded fried squid rings and pan seared sliced beef, served with aioli dip and chili sauce Beef Salpicao Sauteed beef tenderloin cuts in olive oil with toasted garlic

French Onion Soup Pork Adobo Overload Onion and beef broth based, topped with Layered roast pork and potatoes with mozzarella cheese vinegar and soy sauce served with rice

salad::

Beef Ribs Kaldereta Traditional Filipino beef stew served with fried banana

Flora’s House Salad Crispy garden greens, mixed with candied walnuts and served with raspberry dressing Classic Seafood Kare-Kare An all-time favorite; an array of seafood The Greek Salad with vegetables in a peanut-based stew Mixed lettuce, tomatoes, olives, cucumber with vinaigrette and feta cheese

www.dineasiaguide.com

71

GRAN CAFFE CASANOVA Luzon | Metro Manila | Quezon City

www.grancaffecasanova.com The Clubhouse, Corinthian Hills, Temple Drive, Quezon City PH: +63 2 638.2989 +63 2 846.4957

Bistro Casanova Fort GF Kensington Condo, 1st Avenue, Burgos Circle, Bonifacio Global City, Taguig City PH: +63 2 846.4957 Daily Lunch: 11:00 am – 2:30 pm Dinner: 5:30 pm – 11:30 pm

Daily 11:00 am -11:00 pm

Italian Delivery Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Advised

n Named after the world’s greatest romancer, Giacomo Casanova, Gran Caffe Casanova is a Venetian - inspired restaurant that promotes casual Italian dining. Famous for bringing practically small parts of Italy on Philippine soil, Gran Caffe Casanova serves authentic Italian cuisine and lets diners experience Italian culture. Patrons are guaranteed to swoon from their dining adventures at the restaurant the same way that ladies from long ago swooned and fell in love with Casanova. Both Gran Caffe Casanova in Quezon City and Bistro Casanova in Bonifacio Global City serve a variety of Italian food; from appetizers to desserts, and the finest wines to go with it. Of course, what is an Italian restaurant without pasta? Delicious and sinfully irresistible pasta creations include Papardelle Nere Al Granchio (homemade squid ink pasta with crab meat) or Capelli d’ Angelo (angel hair pasta with truffle cream sauce topped with thin prosciutto slices and asparagus). Men who want to impress their dates and score a perfect ten must try the Carpaccio di Manzo (thinly sliced beef in lemon vinaigrette with arugula and parmigiano shavings). And for the main course, try the Tuscan Steak, wine and garlic marinated sirloin served with arugula and parmigiano salad. Enjoy an Italian dining experience at Gran Caffe Casanova.

sample menu selections antipasti::

Papardelle Nere al Granchio Risotto al Tartufo Bianco Homemade squid ink-colored pasta with White truffle risotto crab meat in olive oil and white wine

pizza::

Pachino Ripieno Crosta di Pizza Cherry tomatoes stuffed with anchovies and Capelli D’ Angelo al Tartufo Asparagini e mozzarella rolled in crispy pizza and parma Speck Margherita ham Angel hair pasta with truffle cream Tomato, basil, mozzarella asparagus and cured ham Prosciutto e Melon or Mango Al Formaggi Parma ham and melon or mango Tagliatelle Al Salmone Tomato, emmental, gorgonzola, taleggio Homemade tagliatelle with salmon in white and gruyere Carpaccio di Salmone sauce Thin slices of smoked salmon with capers, Casanova onions, lemon Ravioli Verdi Di Ricotta Spinaci Tomato, basil, mozzarella, parma ham, Green ravioli stuffed with ricotta cheese arugula and spinach in tomato ricotta cheese sauce

specialita della casa::

risotto::

Gnocchi al Pomodoro Homemade potato dumplings in classic tomato sauce Risotto di Mare With seafood in tomato sauce

72

FALL/WINTER 2011

dolci::

Panna Cota Mango Tango Zuppa Inglese Classico

GUERNICA’S Luzon | Metro Manila | Paranaque City

www.guernicas.com GF5 Santana Grove, Dr. A. Santos Ave. Sucat, Parañaque City PH: +63 2 720.5710 FAX: +63 2 720.5710

Filipino Spanish Steaks

Monday – Sunday Lunch: 8:00am -10:00pm

Live Music/Entertainment Private/Function Rooms Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

n

Originally situated in the busy streets of Ermita, Manila, Guernica’s is now located in Sucat, Paranaque. Named after a Basque village in Spain where the first owner Jose Hormachea originated, Guernica’s serves a wide variety of authentic Spanish cuisine. Having been around since 1955, Guernica’s prides itself for being one genuine Spanish restaurant. Chef Arturo Fernandez never fails to provide patrons with the restaurant’s celebrated dishes such as paella, lengua, and callos. Learning the traditional way of cooking from previous chefs of Guernica’s, Fernandez’s style and manner reflects the Guernica culinary culture. All about Guernica’s has been passed down from generation to generation. Today, Guernica’s is more of a home than an expensive restaurant, a nice change from what it used to be in the old days. Cozy couches and a game area for children are provided so guests would feel comfortable as they wait for their sumptuous feast. Customers who visit the place will feel at home the same way its previous clients felt when they first started visiting and dining at Guernica’s.

sample menu selections Caesar Salad Calamares Es Su Tinta A classic salad dressing from Acapulco, Stuffed squid cooked in their own ink freshly made and prepared at your table Lengua Estofado Tapas Sampler Tender braised ox tongue flavored with A combination of albondigas de cordero, sherry and red wine in brown sauce, champiñones al ajillo, and calamares fritos garnished with mushrooms and olives

Salmon A La Plancha Grilled salmon steak with lemon wedges and your choice of sauce

Pollo En Chilindron Rabo De Toro Breast chicken cuts stewed with red A bullfighter’s favorite dish; oxtail stewed peppers, ham, white wine, and chili simmered in red wine sauce, with aromas and vegetables Pollo Estillo “Guernica” Herbs chicken deep fried with mixture of Caldereta De Cordero pommery mustard, thyme, rosemary, and Malagua lamb stew simmered and flavored coriander herbs; served with gravy or aoili with Spanish brandy and dry white wine sauce Callos A La Madrilena Langostinos “Thermidor” Ox tripe sautéed with chorizo, ham, bacon, King prawns in thermidor sauce baked with and garbanzos in fresh herb tomato sauce cheese

Paella Con Verduras Vegetarian dish prepared with seasonal fresh vegetables

Paella A La Valenciana Classical rice dish with shellfish, chicken, and chorizo

Solomillo A La Plancha Beef tenderloin grilled to your liking and served with your choice of sauce Chuletas A La Madrilena Pork chop roasted in oven topped with a mixture of garlic, parsley, and onion, seasoned with paprika

www.dineasiaguide.com

73

GUSTAVUS STEAK LOUNGE Luzon | Metro Manila | Makati City

www.gustavussteaklounge.com 109 Palanca Street, Legaspi Village, Makati City PH: +63 2 846.2430

Wednesday - Sunday 11:00 am - 2:00 pm 6:00 pm - 2:00 am

Monday - Tuesday 11:00 am - 2:00 pm 6:00 pm - 11:00 pm

International Steak

Bar Scene Full Bar Indoor/Al Fresco Dining Takeout Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required

n Established in December 2010, Gustavus Steak Lounge has since been known for its Western and Asian food. Named after Gustavus Swift, the famous pioneer of meat processing, Gustavus’ specialty dishes include USDA prime steaks and fresh oysters plus the ribeye, which is the bestseller. The man behind the great food selection is chef David Griffiths, who had years of experience from a lot of well respected hotels and restaurants. Gustavus also has a full bar, a wine list, and wireless internet connection.

Targeting people who want to enjoy good food, the ambiance at Gustavus is stylish but cozy. One trade secret that keeps them in the competition for the best steak in the metropolis is the way they prepare their steaks. Patrons who want to rush in for a meal or young professionals who have all the time in the world to enjoy a great meal can visit Gustavus and have a delightfully delicious experience. For people who want to experience stylish dining, enjoy the great meals that are being offered by Gustavus Steak lounge, one of the newest steakhouses in town.

sample menu selections soup::

steak menu::

New England-Style Clam Chowder With smokey bacon and garlic croutons

Ribeye Tenderloin Striploin Shortloin T-bone

Spiced Squash Bisque With tenderloin carpaccio and herb crema

Gustavus Tuna Tapaki Tapaki sauce, grated radished and wasabi Grade–A Quebec Foie Gras Pan–seared with minted green mango compote and toasted honey wheat bread

entrée::

salad::

vegetarian choice::

Grilled Romaine Caesar Caesar vinaigrette with crispy bacon and pesto croutons

Baked Gustavus Oysters Choice of Rockefeller, casino ttor pepper

Gustavus Salad Tomato carpaccio and kesong puti

Gustavus Prawn Cocktail Grilled Prawn & Scallop Tournedos Chardonnay poached and tempura prawns With crab, spinach risotto and chili herb with horseradish cocktail and soya yozu butter sauce dips

Pan–Seared Chilean Sea Bass Tempura Soft Shell Crab Fresh Gustavus Oysters on a Half Shell With Thai mango salad and chili tomato Horseradish cocktail sauce, red wine With roasted veggie lasagna in tomato– butter sauce remoulade vinegar shallot and cucumber mango salsa

74

FALL/WINTER 2011

Roast Rack of Australian Lamb French green lentil and bacon cassoulet with green beans, goat cheese jus

HAYAHAY TREEHOUSE BAR & VIEWDECK Visayas | Negros Oriental | Dumaguete City

201 Flores Avenue, Piapi Beach, Dumaguete City PH: +63 35 225.3536 / 422.5298 FAX: +63 35 225.1651

Barbeque/Grilled Filipino Seafood

Daily 10:00 am - 2:00 am

Al Fresco Dining Bar Scene Delivery/Takeout Full Bar Live Music/Entertainment Major Credit Cards Accepted Dress Code: Laid Back Casual

n Located at Piapi Beach in Dumaguete is Hayahay Treehouse Bar & ViewDeck. With the name itself meaning “relaxed,” Hayahay is a bar and restaurant with a view of the Tañon Strait, aptly named for its stress-free ambiance with wisps of fresh air and the cool sea breeze. Relax while you savor local dishes with specialties that include seafood, barbecues, and brick-oven pizzas and beer that goes with live music performances every night. Wednesdays are reggae nights with two local bands playing. Weekends are rock nights. Foreign and local tourists, families and barkadas will definitely enjoy dining with the laid-back, al fresco style of the restaurant, fronting the Tañon Strait. The restobar also has an outdoor grill where orders are prepared and cooked from the wide selection of fresh, live seafood. So if you love good food, drinks, and good music, and feel relaxed all in one venue, come and be “hayahay” here in Dumaguete with us.

sample menu selections Grilled / Steamed / Raw Oysters Chilli Garlic Curacha Served with wasabi, calamansi or native Deep water sea crab, very meaty, sautéed coco vinegar with garlic and chillis with garlic and onions with our own hot sauce! Finger licking good!

Sinuglaw Your favorite kinilaw – raw fish prepared with onions, chillis, ginger, vinegar Grilled Tuna Panga and coconut milk, topped with grilled Charcoal grilled tuna jaw succulent juicy porkchops. meat, goes well with soy sauce, garlic and coco vinegar.

Dumaguete Express Fish, shrimps, squid, sautéed with young Grilled Squid coconut meat, topped with crispy lechon Fresh squid stuffed with onions and kawali, spicy! tomatoes, charcoal grilled to perfection.

BRICK OVEN PIZZAS (with homemade pizza sauce from fresh tomatoes . . . Try it with our own original hot sauce!!)

Hot Momma Pizza Garlic, beef, tomatoes and our original hot sauce!

Hayahay Fave Pizza Loaded with toppings – bacon, ham, sausage, pepperoni, salami, onions, bell pepper, mushrooms, pineapple, mozzarella.

Española Pizza Original Dumaguete Spanish chorizos, garlic, onions, bell pepper, mozzarella cheese

www.dineasiaguide.com

75

I’M ANGUS STEAK HOUSE Luzon | Metro Manila | Makati City

www.i-am-angus.com.ph 7431 Yakal Street San Antonio Village, Makati City PH: +63 2 892.6206 FAX: +63 2 893.1573

American Steaks

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

n

Private/Function Rooms Executive Business Lunch Valet Parking Major Credit Cards Accepted Smoking and Non-Smoking TakeoutDelivery Live Music

Indulge in the finest certified 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 only at I’m Angus, the Prime Steakhouse!

sample menu selections appetizer::

Mushroom Cappuccino Forest mushroom cream soup topped with a delicate milk frothing

From The Grill: Grilled over Swiss beechwood and lava rock with your choice of sauces and sidings:

Angus Sampler Tomahawk Steak A trio of prawn cakes, brandy flamed Rib Eye Roll homemade chorizo, seared mahi tuna piri Boston Clam Chowder A cream-based clam soup flavored with Tenderloin piri bacon and root vegetables

salad::

sandwiches and wraps::

T-Bone Steak Striploin

fish dish:

Caesar Salad Norwegian Salmon Fillet Romaine lettuce tossed with our special Angus Bistro Fillet Sandwich Chilean Sea Bass Caesar dressing, crisp bacon and garlic With sweet and spicy barbeque sauce and Atlantic Scallops & Prawns Skewer onions on a freshly baked roll crôutons Prawn Salad Steamed prawns, green asparagus, tomatoes and fennel with green goddess dressing

soup & salad:: 76

FALL/WINTER 2011

dessert:

Tex Mex Wraps Hand-wrapped tortillas with spicy chicken, I’m Angus Dessert Sampler corn, black beans, pepper, onions and An assortment of our dessert specialties grated cheddar cheese The Cube Maracaibo chocolate mousse filled with caramelized black cherries

entree::

KRI Visayas | Negros Oriental | Dumaguete City

53rd Silliman Avenue, Dumaguete City PH: +63 35 421.2392 FAX: +63 35 225.2409

American Asian Continental Vegetarian

Delivery Weekend Brunch De

Monday - Saturday 10:00 am - 9:30 pm

n Slowly making waves in the Dumaguete restaurant scene is Kri, the newest restaurant in the neighborhood. Kri, an acronym for the names of owners Kris and Kit, Ritchie, and Iris, serves American, Asian, Continental, and Vegetarian cuisine. Locals and tourists alike can sample the variety of dishes Kri has to offer. Kri, being near Silliman University, has also become a favorite among students. Restaurant patrons have been coming back for Kri bestsellers, such as the Negrense Fried Rice stir-fried in a wok, finished with shrimp paste, pork belly, and topped with sunny side-up, the Kri Burger, and Barbecue Short Ribs. Enjoy quality food and healthy choices in an upscale and modern yet industrial and casual setting. Weight watchers can try the Grilled Vegetable Panini on sundried tomato focaccia with mozzarella cheese and fresh herbs or the Kri Asian Greens Eggplant Curry which is grilled vegetables in coconut, lemon grass, and curry cream. If you’re craving for pasta, savor the Shrimp, Lemon, Chili Linguine with lemon and garlic-infused oil and herb croutons or the Sundried Tomato Fetuccine, which has roasted garlic and tomato basil cream sauce. Enjoy these delectable dishes a la carte, delivered to your home, for buffet brunch, or in private parties.

sample menu selections Banh Mi Shrimp, Lemon, Chili Linguini Savory Viet fillings, flavor-packed sandwich Lemon and garlic infused oil and herb croûtons of pork meatballs and pickled vegetables on baguette Sundried Tomato Fettucine Roasted garlic and tomato basil cream sauce Negrense Fried Rice Stir-fried in wok finished with shrimp paste, Asian Egg Noodles pork belly, topped with a sunny side up. A KRI Stir-fried egg noodles with miso and chili broth, specialty dish! served and drizzled with ponzu sauce Spicy Shrimp and Tofu Roasted Eggplant and Tomato Sautéed shrimp with spicy tomato and coconut Seasonal mixed green with parmesan and nectar butter and marinated tofu topped with citrus mustard vinaigrette potato spirals and basil leaves

Grilled Vegetable Panini On sundried tomato foccacia with mozzarella cheese and fresh herbs Turkey Reuben Panini Oven-roasted turkey with Swiss cheese and sauerkraut Kri Asian Greens Eggplant Curry Grilled vegetables in a coconut, lemon grass curry cream

www.dineasiaguide.com

77

LAB-AS SEAFOOD RESTAURANT Visayas | Negros Oriental | Dumaguete City

201 Flores Avenue, Piapi Beach, Dumaguete City PH: +035 225.3536 +035 422.5298 Fax : +035 225.1651 Email : hayahay02@hotmail.com

Daily 10:00 am -10:00 pm Asian Filipino Grilled Seafood Vegetarian

Banquet Live Music / Entertainment Indoor / Al Fresco Dining Major Credit Cards Accepted

n Weaving a tale of family enterprise in the culinary circuit of Dumaguete City is Lab-as Seafood Restaurant. Lab-as, a Visayan-Cebuano word which means freshness of flavor, was the name chosen by the owners, the Fuentes family, for the pioneering restaurant to describe the taste of freshly caught seafood, particularly fish, when steamed or grilled to perfection. Over the years, Lab-as has earned the undisputed reputation in the city as the place to go to when it comes to fresh fish, oysters, crabs, and other seafood delicacies. Giving more credence to its name, Lab-as was originally built around a floating restaurant concept with native materials like nipa and coco lumber for structure to promote the use of indigenous structures and design. Today, Lab-as has moved to a better location, now facing the seascape of Tañon Strait, affording a postcard-perfect scenery for domestic and foreign tourists. Hailed as the most “tourism-oriented” food and entertainment spot in Dumaguete, Lab-as Seafood Restaurant has gained a plus factor for a restaurant that was conceived and born with the idea of freshness in seafood as not only healthful but also truly appetizing and enjoyably satisfying.

sample menu selections Baked Oysters Topped with cheese, basil, garlic

Grilled Maya Maya Prawn ala Lab-as Fried prawns in batter of finely chopped Charcoal grilled red snapper stuffed with onions and tomato. . . white succulent meat coconut meat and ginger.

Kinilaw Tangigue melts in the mouth.

Filipino favorite, fresh tangigue (Spanish Bouillabaisse in coco mackerel) prepared raw with coconut Our Filipino version of the classic French Grilled Tuna Belly vinegar, onions, ginger, red pepper and recipe, fish, shrimp, squid, clams cooked in Fresh tuna from our local seas, charcoal coconut milk. grilled, juicy and tender!! coco milk.

Lobster Sashimi Choose your lobster from our aqua tanks.

Chilli garlic crabs Sauteed crabs in onions & garlic and our own hot sauce to give it that finger looking goodness.

Grilled Lobster Charcoal grilled, smothered with lobster fat and butter, garlic. Served with lemonbutter Sizzling Spicy Squid sauce and green salad.

Squid stuffed with onions, tomatoes, cooked with oyster sauce and our very own hot sauce. . . served on a hot plate.

78

FALL/WINTER 2011

LANTAWAN Visayas | Bohol | Panglao

www.eskayaresort.com Eskaya Beach Resort & Spa Panglao, Bohol PH: +63 38 502.9516 Unit 311, AIC Burgundy Empire Tower, ADB Avenue Ortigas Center, Pasig City PH: +63 584.3180 PH: +63 576.3051

Monday - Sunday 6:00am - 11:00pm 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/Entertainment Indoor/Al Fresco Dining

n Located in Eskaya Resort, Lantawan serves a fusion of International and Asian cuisines. Whether you are craving for Japanese, Korean, Mediterranean, or Filipino food, Lantawan can prepare it for you. Diners will enjoy the wide range of dishes that Lantawan has to offer. Resort guests can sample Lantawan’s bestselling dishes, such as Humba, which is their veryown Boholano dish, Crusted Angus Beef Tenderloin Fillet Steak, and the Filipino favorite, Kare-Kare. Chef Sherwin Morales prepares fresh seafood as well as delectable imported and local meats for customers to enjoy. Patrons are guaranteed freshness because most of the vegetables used as ingredients, especially romaine lettuce, are grown in their own garden. Quality and consistency are also guaranteed for the satisfaction of welcomed guests. At Lantawan, from the Visayan word meaning “to view,” customers will marvel at the breathtaking sight of the infinity pool and the Mindanao Sea. The Filipino interiors produce a romantic and serene ambiance. Dining al fresco is an option if you choose to dine under the moon and stars. For a more casual experience, you can choose to have your meal by the beach and have a bonfire and barbecue. For a truly pleasurable dining experience, head on over to Lantawan.

sample menu selections specials:: Lapu-lapu with Tomato Onion Ragout Grouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables Sake-Marinated Cod Pan-seared cod marinated in sake and topped with foie gras and mango salsa served with couscous and caramelized shallots and mushrooms

belly on a bed of garlic & pepper flavored Raspberry Mousse Cake with lemon-lime drink, vinegar, fermented A rich chocolate mousee and raspberry black beans & bay leaves. bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge Binagoongang Lechon Kawali cake Crispy pork belly tossed in fragrant shrimp paste served with string beans, pumpkin Mango Crème Brulee and okra A rich velvety custard balanced by refreshing gel and strawberry coulis Korean Spareribs Barbeque Grilled beef served with oven-roasted vegetables Bleu Cheese Plate A sharp and tangy bleu cheese drizzled Spaghetti Allo Scoglio with honey served with walnuts, grapes, Spaghetti with mixed seafood in red sauce apricots and brown sugar crackers

Wagyu Rib-Eye Steak Wagyu Rib-Eye served with garlic mashed potatoes, roasted garlic and shallots in demiglace Welfred Pizza Pizza topped with tuna flakes, anchovy, Chocolate Brownie Parfait U.S. Angus Beef Tenderloin Steak garlic, salted eggs and mozzarella cheese For the kids at heart. Layers of chocolate Served with buttered vegetables and vanilla ice cream with fudgy brownie crumbs topped withchocolate syrup Humba A popular native delicacy of braised pork

desserts::

www.dineasiaguide.com

79

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

n

Continental Filipino French Italian Meditteranean Barbeque/Grilled

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

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

offers a different dining experience from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the fireplace at night give the place a romantic atmosphere. Le Chef’s dining area opens up to an outdoor patio where fresh crisp air unfolds the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Prepared with passion are dishes such as executive salads, the peppered steak, and roasted Chilean sea bass, while an extensive wine list complements the delectable cuisine. Take home freshly-baked breads such as banana 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:: 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:: Chefs Special Soup Created daily from baguio’s best produce Special Requests Should you wish to have a special soup prepared, we are happy to do so

chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta 80

FALL/WINTER 2011

Homemade tomato linguini in coulis sauce Chef Ricky’s Pesto Angel hair with sauteed prawns & calamari in olive oil flavored with anchovy capers in garlic pesto with fresh diced tomato, dried chili & parmesan shavings

creative combinations:: Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with caesar salad

Aged U.S. Prime Rib-Eye (300g) Served with your rice or potato Baked Baby Lamb Rack Herb de Provence Coated in dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes Pan-fried Chilean Sea Bass In ginger saffron sauce with parsley potatoes & tomato-onion compote

desserts::

Lamb Shank Pinot Noir Cheesecake with Chocolate Bits With gratin potatoes & steamed vegetables Served with vanilla sauce Baked Chicken Saltimbocca In thyme jus with potato wedge-garlicshallot confit steamed brocolli

Souffle “Le Chef” With peach, lady finger & apricot brandy

classic favorites::

Traditional Chocolate Mousse

Banana Split “Le Chef Style”

LIKHA Visayas | Negros Oriental | Dumaguete City

www.likhatapasbar.com South Sea Resort Hotel, Bantayan, Dumaguete City PH: +63 35 422.0113 FAX: +63 35 225.2409 Email: ritchiea1@yahoo.com southseahotel@yahoo.com

Monday - Saturday 5:00 pm - 11:30 pm Asian Continental Spanish Vegetarian

Bar Scene Catering Full Bar Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted

n Likha, which means “to create” in Filipino, is exactly what Chef Ritchie Armogenia did to satisfy the palate of customers at South Sea Hotel in Dumaguete City. He believes that each dish is a “creation,” fusing together the produce the market offers with his own creative touch. The textures and flavors are brought out in the Asian fusion dishes made available. Continental, Spanish, and vegetarian dishes are also available for those craving for something different. Since September 2008, Likha has been providing the people of Dumaguete with bestsellers which include Oyster Rockefeller, Catalan Flat Bread with anchovies, basil, olives, caramelized onions, parmesan cheese, and roasted peppers, quesadillas, and brochettas. Another dish that is worth trying is the Herb- Encrusted Mahi-Mahi with roasted pineapple curry sauce that blends garlic, eggplant, chayote, napa cabbage, and chili.

The Open Face Philly Cheese Steak sandwiches and Dynamite Shrimp are also dishes that guests will surely love. For the healthconscious, the Mixed Green Salad which is a refreshing combination of apples, jicama, red onions, candied walnuts, and carrots is a must-try. So when in Dumaguete, swing by the South Sea Hotel and savor the dishes at Likha.

sample menu selections Brochettas De Gambas y Bacon Shrimps Dynamite Shrimp Catalan Flat Bread Tempura shrimp deep fried to golden brown Basil pesto, olives, roasted pepper and Wrapped in bacon with roasted garlic aioli with spicy chili and citrus aioli anchovies Philly Cheese Steak Open face baguette sandwich with thinly sliced Ham and Chicken Fritters Thai Basil chicken Ham, rosemary and whole grain mustard Stir fried diced chicken breast, asparagus beef tenderloin and finished with a creamy cheese sauce beans, carrots and red curry paste Oyster Rockefeller Sweet and Sour Stuffed Chicken wings Broiled oysters on the half shell topped with a Mix Greens with Candied Walnut Vinaigrette mornay sauce Seasonal mix greens tossed with jicama, Boneless chicken wings stuffed with a five mango, grapes and served with a candied spiced chicken mousseline sautéed and finished with a soy citrus glaze Spinach Artichoke Fondue walnut vinaigrette; a vegetarian favorite!

Oven baked with a three-cheese gratin

www.dineasiaguide.com

81

MAMU’S RESTO BAR Mindanao | Davao | Davao City

www.anisabelsuites.com 88 F. S. Dizon Road, Bacaca, Davao City PH: +63 8 222.58114 FAX: +63 8 230.51612 Monday - Saturday 7:00 am - 12:00 mn

Sunday 5:00 pm - 12:00 mn Filipino International

Banquet Catering Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Delivery Live Music

n 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 find 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 Resto Bar.

sample menu selections starters::

pasta::

Pork Pot Roast with Mushrooms Choice pork tenderloin slowly cooked Tetracine with Fresh Mushrooms and Seared Sashimi in a light brown sauce with fresh straw Fresh tuna with sesame seeds seared in Bacon mushrooms and spices A family recipe using white sauce, fresh red pepper corn or garlic pesto mushroom straws, bacon and spices Shrimp Gambas Spicy shrimp aioli served with French bed Grilled Malasugue with Cucumber Salad For the weight conscious, we recommend Beef “Adobo” with Mushroom and the grilled “white” tuna belly Asparagus Smoked Bangus Spread Shredded smoked bangus in a mayo This original house recipe is prepared with Adobong Pusit Ensu Tinta button mushrooms in a rich brown sauce A localized squid dish prepared in its black mustard topped with lettuce topped with sautéed fresh asparagus ink and mildly spiced

beef::

sandwiches::

soup::

pork & chicken::

seafood::

dessert::

Clam Chowder Our humble Imbao clams partnered with Pote (Pork and Beans) bacon in cream soup served with crackers A family specialty prepared in soupy Durian Float Fresh durian flavored cream in between layers tomato sauce using pork, chicken and of graham crackers chorizo bilbao with pechay greens 82

FALL/WINTER 2011

MANILA MAKI Luzon | Metro Manila | Makati City

332 H. V. Dela Costa Street, Salcedo Village, Makati City TELEFAX: +63 2 822.7319

Filipino Japanese

Delivery Wine List Major Credit Cards Accepted

Monday - Saturday 11:00 am -10:00 pm

n Nestled in the cosmopolitan neighborhood of Salcedo Village, Manila Maki is a quaint and cozy restaurant that whips up Japanese dishes like no other. Manila Maki was conceptualized to elevate the Filipino-Japanese dining experience to a whole new concept of using Filipino flavors and preparing them using Japanese techniques in cooking. Imagine a crunchy tuna maki drizzled with taba ng talangka. Another must-try is their take on the Philadelphia Roll, salmon maki with kesong puti and crispy bacon bits! Their signature maki, “Manila Maki,” has fresh tuna, nilasing na hipon, and crunchy garlic. Their version of the gyoza is also interesting, since Cabanatuan longganiza is added in the filling. Other variants include their teriyaki infused with inasal spices and their rice bowls, which is cooked like the traditional Japanese “donburi” but with bistek and adobo. Managing partner Alain Panlilio felt the need to redefine the concept of fusion, bringing about truly unique and refreshing combinations. As one enters, a “decopage” of Japanese newspapers line the walls. The lamps and table toppers use the same theme. From the bright and funky interiors to the courteous staff and innovative menu, one can truly enjoy the robust flavors of Filipino food cooked the Japanese way at Manila Maki.

sample menu selections salad::

sashimi::

Osaka Maki crabsticks, cucumber and Japanese mayo Seared Tuna Kinilaw Spicy Tuna Salad rolled in sushi rice with tanuki flakes and fresh tuna sashimi tossed with Japanese Seared yellow fin tuna encrusted with chili powder black and white sesame seeds, topped with mayo, taba ng talangka, tempura flakes, chili powder and topped with nori strips mixed peppers, served with a spicy vinegar dipping sauce Grilled Beef Tahini Manila Maki Mixed greens and grilled peppers topped Shake Sashimi Nilasing na hipon, fresh Philippine mango, with tender slices of grilled sukiyaki beef, Fresh Norwegian Salmon served with and kani salad rolled in garlic sushi rice, served with our Japanese tahini dressing sliced daikon and wasabi and topped with slices of French tuna with a drizzle of our mango dressing Garlic Ebi steamed shrimp on top of garlic-sushi rice Laguna Roll drizzled with our mango dressing Pinoydon Maki crisp salmon belly and Laguna kesong puti, adobo, fresh Philippine mango and cream Sabahi Belly rolled in sushi rice with bacon bits and cheese rolled in sushi rice Crisp bangus belly fillets, braised with topped with spicy salmon teriyaki, on top of sushi rice

premium rolls::

pinoy maki::

www.dineasiaguide.com

83

MANNY O’S WINE & TAPAS Visayas | Cebu | Lapu-Lapu City

www.moevenpick-cebu.com Punta Engaño Road, Mactan Island, Lapu-Lapu City PH: +63 32 4927777 FAX: +63 32 4951431 Monday - Sunday 4:00 pm - 12:00 midnight

n

American Asian Chinese Italian Japanese Korean

Bar Scene Wine List

Located at Moevepick 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 considers as comfort food. Their specialty is the Wagyu beef burger, one of the priciest burgers in the country. The young and affluent in society can also avail of their bestsellers that include the Wagyu Burger Steak

Bento, Charcoal-Fired Kalbi, Sima’s Twice-Cooked Ribs, Spikey Shaumai, Spring Solls, and the Tempura Tiger Prawn Cocktail.

Manny O’s exudes a cozy 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::

Clear and cream soup comes in pair

Wagyu Burger Steak Bento Burger in style, wagyu style, from grainfed 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”.

“O’ Salad!”

Crumbed calamari and onion rings on crunchy lettuce tossed with extra virgin cold press avocado oil and vinegar

Sashimi Usuzukuri Steak “Wagyu” Tuna and white snapper presented in two King of the menu, wagyu-style, 200 grams sashimi styles of premium grain-fed beef Kelbasa Trio Wagyu Shio Yake Sushi Three authentic Polish sausages in the grill: wiejska, Lettuce Wrap Wagyu Kalbi mysliwska and sniadaniowa sashimi usuzukuri Grilled Paper Thin Wagyu Covered inoki mushrooms Orange Margarita Spring Rolls Tall spring rolls of yam, pork and veggies in grand marnier infused with margarita dip Soup of the Day Par Deux

tapas:: 84

FALL/WINTER 2011

Spikey Shau-Mai Served with rice wine vinegar “Gold Rush” Foie gras-filled chicken nuggets Buta Kimuchi Thin sliced fillet of pork sautéed with kimchi and eggs 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

OPUS RESTAURANT AND LOUNGE Luzon | Metro Manila | Pasay City

www.opusmanila.com Unit 8, Second Level, Newport Mall, Resorts World Manila, Pasay City PH: +63 2 804.0592 +63 917-8747738

Modernist Cuisine

Monday – Saturday Dinner 6:00 pm – 10:00 pm Lounge 10:00 pm onwards

n

Banquet Bar Scene Full Bar Live Music /Entertainment Valet Parking Wine List Major Credit Cards accepted Dress Code: Smart Casual

Opus Restaurant and Lounge, a masterpiece of an establishment that lives up to its name, has been providing customers with

modernist cuisine since December 2010. With a relentless pursuit for perfection, part-owner and chef Carlo Miguel leads Team Opus with bestselling dishes such as crispy skin duck leg confit, soft parmesan polenta, wild mushrooms, U.S. Angus steaks, and the “Matisse” chocolate fondant, salty caramel ice cream, malt foam. Targeting the sophisticated party-going crowd, the interiors of Opus are inspired by the Renaissance. Rooms can be partitioned and the lounge, which has a large capacity, can also be a venue for parties, soirees, and other social functions. Erik Cua is the genius behind the grand interiors. Behind the innovative modernist cuisine is co-owner and chef Carlo Miguel. Signature cocktails were developed by International Mixologist David Dennis. Opus’ music is provided by the city’s top DJs and artists, so guests are guaranteed with a night to remember.

sample menu selections starter:: Grilled Japanese eel and seared foie gras cucumber jelly, pickled radish salad Molecular Greek Salad arugula, feta spheres, tomato gelée, faux olives Quail and bacon ravioli mushrooms, braised leeks, truffle foam

main::

Thyme and green pepper roast duck breast artichoke purée, pear tarte tatin, spinach red wine jus

grill::

Sous-vide aged U.S. beef short rib horseradish potato purée, shallots, marsala jus

dessert::

Picasso U.S. Angus grain-fed Rib Eye (400g) U.S. Angus grain-fed Porterhouse (1000g) Baked lemon pudding, tarragon U.S. Angus grain-fed Fillet Mignion (200g) mascarpone sorbet, blueberry compote, vanilla foam

tasting menu::

Pan-roasted Chilean sea bass preserved lemon risotto, baked fennel, green pea foam

Crispy skin salmon fillet corn purée, leek, smoked corn, crab fricassee, basil foam

Confit chicken leg foie gras custard, green pea puree, potato fondant

Modern Surf and Turf beetroot-cured ocean trout, edible olive soil, goat’s cheese,confit beets, baby veg

Matisse Dark chocolate fondant, salty caramel ice cream, malt foam Monet Balsamic marinated strawberry and vanilla pavlova

www.dineasiaguide.com

85

PESCADOS RESTAURANT Luzon | Palawan | Puerto Princesa City

www.asturiashotel.ph South National Highway, Tiniguiban, Puerto Princesa City, Palawan PH: +63 48 434.3851 +63 48 434.3747 FAX: +63 48 433.9744 Manila Sales Office PH: +63 2 751.3615 FAX: +63 2 751.3616

n

Monday - Sunday Lunch: 11:00 am - 2:00 pm Dinner: 7:00 pm - 11:00 pm Filipino Spanish American Seafood Italian Mediterranean

Catering Delivery Takeout Valet Parking Wine List Delivery Live Music

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 “fish” in Spanish, takes full advantage of the magnificent bounty of the sea and spins it into a fusion of delectable Filipino and Asian dishes, such as fish 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. 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.

sample menu selections appetizers::

vegetable course::

Chili Buttered Squid

Pinakbet

Shrimp Tempura

Laing na Kangkong

Kilawing Tanigue

Ginataang Gulay Palaweño

Tuna Sashimi

rice and noodles::

soup and salad::

Pinaputok na Samaral Inihaw na Suran Garlic Crab Crispy Shrimps Super Laing Palaweño Sinigang na Hipon

Yang Chow Fried Rice

Squid Adobo

Caesar Salad

Paella Valenciana

Pescados Catch

Chef’s Salad

Japanese Fried Rice

Chili Mud Crab

Mango Salad

Paella Pasta

Tuna Salpicao

Cream of Mushroom Soup Seafood Chowder 86

specialties:: Steam Lapu-lapu with soy sauce

FALL/WINTER 2011

Chicken Kinulob Inihaw na Panga

POPS RESTO-BAR Mindanao | Davao | Davao City

CVA Building, Quirino Avenue, Davao City PH: +63 083.303.5955 PH: +63 32 238.8971 Monday - Saturdays 11:00 am - 2:00 pm 6:00 pm - 2:00 am

American Filipino Steaks Continental Vegetarian

Bar Scene Catering Full Bar Live Music /Entertainment Indoor/Al Fresco Dining Major Credit Cards Accepted

n Who says you have to be in Manila to be able to enjoy a perfect night out with friends? With the demand for more clubs, bars, and restaurants, new establishments are opening in major cities down south. In Davao, Pops Resto-Bar is one of them. Located at Quirino Avenue, Pops provides a relaxed atmosphere to the Davao crowd and continues to be the go-to place for people who want to enjoy good food and music. Steak lovers will flock to Pops every Monday for the Monday Steak Out, fifty percent off on your favorite steak dishes – tenderloin, salisbury, pepper steak, and fillet mignon with add-ons of rice, wheat bread, mashed potatoes, and a choice of two eggs. It also comes with vegetables and their signature gravy. Beer drinkers will gravitate to Pops during Tuesdays and Thursdays for the Bottomless Beer nights. Wednesday is Ladies Night with the bottomless mojitos and margaritas. Pops is also available for small corporate meetings of 20-30 people and free Wi-Fi is available. If you’re the kind of person who appreciates good food, revitalizing music, and a great crowd, Pops Resto-Bar is the perfect place to unwind after a long day at work.

sample menu selections burger::

appetizing platter::

steak::

Cheddar Burger Mozzarela Burger Wasabi Burger Bacon Burger Bleu Cheese Burger

Fish & Fries Spicy Oriental Chicken Atomic Pops w/ bleu cheese Shrimp Romaki Crispy Tenga Gambas Fresh Tuna Sashimi Smoked Tuna Sashimi Hungarian Sausage Kinilaw Kinilaw w/ Pork Indian Beef Salpicao Tuna Fish Steak Boneless Milkfish Cowboy Chops Tenderloin Tips

Giant Meal Tuna Fish Steak Boneless Milkfish Cowboy Chops Tenderloin Tips Boneless Chicken Steak Standard Tenderloin Steak Ala Pobre Salisbury Steak Fillet Mignon Angus and Eggs

sandwich:: Super Egg Sandwich The Famous BLT Corned Beef Sandwich Clubhouse Sandwich

breakfast at night:: Tocino Smoked Bangus Home-made Corned Beef Tenderloin Tapa

on the lighter side:: Spicy Cheese Sticks French Fries Spring Rolls Mucho Nachos www.dineasiaguide.com

87

RESTAURANT ALCHEMY Visayas | Aklan | Boracay

Station 1-2 White Beach, Boracay, Malay, Aklan PH: +63 917 304.1570 Email: restaurant.alchemy@gmail.com

Asian Mediterranean Modern New World

Daily 9:00 am - 11:00 pm

Catering Full Bar Indoor/Al Fresco Dining Private/Function Rooms Wine List Delivery Live Music

n Recently opened Restaurant Alchemy has been fascinating taste buds on the island of Boracay since January this year.

Have you ever asked yourself what “New World cuisine” tastes like? Check out Restaurant Alchemy, voted as one of the best restaurants in Asia by the Miele Guide within eight months of its opening. Each dish is a special dish for the people behind this Boracay restaurant believes that the search for great taste and great food never stops. Each food you taste is a personal expression of the food guru, who also happens to be chef Josh Sacapaño Boutwood, the only Boracay representative during the 2nd Philippine Culinary Cup competing against 450 internationl competitors and bringing home five medals. People from all walks of life are certainly going to enjoy a visit at Restaurant Alchemy, offering six-course and eight-course tasting menus, and will surely be back for more. Slowly making its way in the industry by promoting the mantra “imagination is more important than knowledge,” the restaurant is slowly aiming for a Bohemian ambiance for its guests. The island of Boracay is never empty of surfers and beach lovers, but for one to really feel the beach life, one should visit Restaurant Alchemy, where you are promised to have a great meal and a relaxing experience.

sample menu selections desserts::

starters::

Sous Vide Chicken Breast w/Zucchini Coriander-Infused Pannacotta Carpaccio White Snapper Ceviche Manjar and Caramelized Bananas Mango “Cheese” Cake Seared Tuna w/ Coriander, Sesame and 62°C Poached Egg w/ Water Spinach Pickled Daikon Velouté Tart a la Veranne w/Ginger Cream Scallops, Bacon and Crispy Lettuce Leaves Pan-Seared Mahi-Mahi w/ Pineapple and Vanilla Ice Cream w/ Cashew and Sago Singkamas Pickled Vegetables with Bone Marrow and Linguini w/ Baby Calamari, Roasted Red Onion Bell Peppers Asian-Infused Fish Cakes

main course::

Braised Belly of Pork w/ Cola Glaze

Sautéed Tiger Prawns w/ Ginger, Chili and Lime

Tenderloin of Beef, Onion and Ash

Tofu w/ Shiitake and Daing Dashi

88

FALL/WINTER 2011

THE GRILL HOUSE

THE GRILL HOUSE

Luzon | Ilocos | Ilocos Norte

www.hannahsbeachresort.com Hannah’s Beach Resort and Convention Center Barangay Balaoi, Malingay, Pagudpud, Ilocos Norte PH: +63 2 806.1477 +63 928 520.6255

American Chinese Grilled Seafood Steaks Vegetarian

Monday - Friday 7:00 am - 10:00 pm

Asian Filipino International

Banquet Bar Scene Catering Full Bar Wine List Live Music/Entertainment Indoor and Al Fresco Dining Major Credit Cards Accepted Delivery Live Music

n Experience festive meals brought to you by The Grill House at Hannah’s Beach Resort in Ilocos Norte. Built on the very same spot where generations of traditions have been preserved through the years, The Grill House is the place to go to for the ultimate comfort food. The restaurant offers a wide variety of sumptuous meals and set menus composed of local and international food fare that guests can enjoy at very reasonable prices. From entrees, salads, fish, poultry, and meat to main courses and desserts, all of these are supplemented by daily offers of fresh gastronomic delights of seafood, vegetables, and fruits in season. Surely, the perfect way to enjoy your vacation is to also enjoy all your meals. The Grill House also has different sets of menus everyday to allow guests a gastronomic experience different from their previous visits, courtesy of chef Ernie Cadiñas, who was born and raised in Ilocos and proudly belongs to a family with a passion for food, taste, and has proven his expertise on Filipino cuisine and international dishes.

Experience what it feels like to be at your mother’s kitchen and visit The Grill House.

sample menu selections fish:: Fish Sinigang Fish Steak Sizzling Ala Pobre Grilled Fish Sweet and Sour

beef:: Beef Nilaga Beef Caldereta Braise Beef Beef Steak

pork:: Bagnet Pork Sinigang Insarabasab Igado

Pork Adobo Bicol Express

chicken:: ChickenTinola Chicken Adobo Chicken Curry Chicken Barbecue Chicken Aloha Chicken Spicy Chicken Afritada

shrimp:: Sizzling Gambas Shrimp Halabos Shrimp Sinigang Buttered Shrimp Shrimp in Oyster Sauce Prawn Kebab

vegetable:: Pinakbet Chopsuey Buttered Vegetables Diningding Laing (Dry Leaves) Pancit Canton Pancit Bihon Pancit Sotanghon

sandwich:: Chicken Sandwich with Fries Egg Sandwich with Fries Ham Sandwich with Fries Clubhouse with Fries Egg and Cheese Sandwich with Fries

www.dineasiaguide.com

89

THE ALPHA BY CHEF BILLY KING Luzon | Metro Manila | Makati City

www.thealpharestaurant.com 6th floor, Alphaland Southgate Tower, 2258 EDSA, corner Chino Roces Ave,Makati PH: +63 2 310.5201 +63 2 310.5614

Friday 11:00 AM – 3:00 PM 6:00 PM – 12:00 AM

Monday - Thursday 11:00 AM – 3:00 PM 6:00 PM – 11:00 PM

Bar Scene Full Bar Indoor/Al Fresco Dining Takeout Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required Delivery Live Music

n Since January 12 of this year, seasoned chef Billy King has been managing and operating The Alpha, the newly opened fine dining restaurant located at the Alphaland Southgate Tower in Makati. The Alpha by Chef Billy King serves the widest variety of gastronomic fare that offers the healthiest but the most sumptuous foods. Bestsellers include specialty dishes such as tenderloin rossini, marinated salmon roulade, seabass in filo pastry, fatless steak, and Chef Billy’s signature, the souffle. The interiors were originally designed by property developer Roberto Ongpin, which have been added with furnishing ideas by executive chef Edgar Llanita. Chef Edgar, a pride of The Alpha, started as a dishwasher, then slowly acquired and enhanced his skills in cooking, paving the way for him in the food industry. The ambiance can simply be described as classy and cozy. Aiming for nothing but customer satisfaction, The Alpha believes in extending their services and making them flexible enough to fit, not only the patrons’ needs, but their budgets as well. The restaurant also has function rooms for private dinners and small get togethers. To enjoy a personalized fine dining, come to The Alpha by Chef Billy King.

sample menu selections salad::

Grilled Top Blade Steak Boneless Bangus Teriyaki Grilled Scallop Salad Panache, Sundried Tomato Parmesan Potato, Shallot and Vegetable Confit Wild Choice of Rice: Brown or White With Grilled Mushroom Sauce Vegetables Cheese, creamy Balsamic dressing

pasta::

Sea Bass in Filo Pastry with Spinach & The Alpha Salad Seafood combined With Chicken Fillet Mushroom Duxelle Penne, Spaghetti, Fettuccine, Angel Hair Assorted Greens, French Creamy Dressing Yogurt Sesame Dressing Ala Bolognese, Carbonara,Marinara, Chicken & Prawn Risotto with Vegetable Pomodoro,Mediterranean Vegetables Agli Fruit & Vegetable Salad Julienne. olio Parmesan Cheese & Sesame Vinaigrette Mild – Med – Spicy

main dish::

dessert::

Surf and Turf Top Blade steak and Tiger Prawn, Home- Traditional French Chocolate Mousse Chef Billy’s Tenderloin Rossini Mashed Potato and Vegetable compote Port Fried Potato wedges and Vegetables, Soufflé: Vanilla Grand Marnier Béarnaise Sauce Wine Sauce Chocolate Lamb Cutlets with Rosemary Sauce Feta Grilled Scallop and Prawns Ginger Saffron Sauce Cheese Salad Italian Risotto Home Fried Potato Wedges www.dineasiaguide.com

91

THE LAZY DOG CAFé Visayas | Aklan | Boracay

www.lazydogboracay.com American Filipino Italian Vegetarian

Station 1, White Beach Boracay, Malay, Aklan PH: +63 36 288.4128 Monday - Sunday 7:30 am – 9:00 pm

Bar Scene Delivery Indoor/Al Fresco Dining Major Credit Cards Accepted Delivery Live Music

n

Deriving inspiration for its name from a friendly mutt lazing around on a relaxing day, The Lazy Dog Café is the food and beverage counterpart of The Lazy Dog Bed & Breakfast. Strategically located at Bulabog Beach on Boracay Island, The Lazy Dog Café promotes the slogan “Eat, Play, Lounge.” Serving great Filipino dishes and sumptuous international food, the restaurant promises a flavorful adventure for the taste buds. Leading the menu is the specialty tinapa with capers, smoked fish minced and cooked in olive oil with garlic and capers, and served with garlic rice and scrambled egg. People who go to Boracay were originally windsurfers and kiteboarders, but just like the island visitors, patrons of The Lazy Dog Cafe also evolved into a wild mix of businessmen and tourists among others. Generally classified as an outdoor cafe, The Lazy Dog Café is one must-visit place in Boracay where guests can easily eat and lounge while enjoying conversations with friends amidst a tropical island paradise. Feel at home even if you are away from home when you visit The Lazy Dog Café.

sample menu selections starters::

breakfast specials::

Home-Made Chili Fries A mound full of deep fried French fries with a generous serving of home-made chili, topped with oven melted cheese

Smoked Tinapa with Capers Smoked milkfish shredded and cooked in olive oil, garlic and capers fried to perfection and served with scrambled eggs and Turon with Ice Cream Crispy banana fritters in rice wrapper crispy garlic rice glazed in sugar then served with a scoop of ice cream

soup::

desserts::

pasta::

Monggo Bean Comfort food of choice for vegetarians and Salmon and Capers Pasta non-vegetarians alike, served with rice if Salmon, capers, olives, garlic in olive oil you wish with spaghetti noodles

sandwiches::

main::

Grilled Ham and Cheese Crispy Sole Fillet with Garlic Aioli This is an all-time favorite. Sliced ham with Japanese batter crusted fingers of sole, melted cheese, pan fried with a ridiculous pan fried until golden brown and served amount of butter, served with French fries 92

FALL/WINTER 2011

with garlic aioli with a choice of rice or pasta sidings

THE YATS RESTAURANT Luzon | Pampanga | Angeles City

Building 1988 Mimosa Drive, Mimosa Leisure Estate, Clark Freeport Zone, Pampanga PH: +63 45 599.5600 (Reservations)

+63 917 520.4401

Monday – Saturday 11:00 am - 11:00 pm Sunday 6:00 pm - 10:00 pm

Email: restaurant@yats-international.com

French Continental Seafood Exotic/Fusion

Italian International Steaks Barbeque/Grilled

Catering / Private Dining Full Bar / Wine List Banquet / Business Meetings Major Credit Cards Accepted Reservation Recommended 80-Seating in Main Dining Area Dress Code: Smart Casual

n Food and wine lovers visiting Clark, Pampanga are often delighted and thrilled to find such a high quality fine dining restaurant as Yats Restaurant. Yats is the only restaurant in the Philippines and one of less than 700 worldwide to have won Wine Spectator’s Best of Award of Excellence for its 2700-line wine list. Though well known for its elegant ambiance, good food and wine selection, and impeccable service, Yats is incredibly child-friendly and also good for group dinners, business meetings, and social and corporate events. Yats is revered for its steaks as well as its selection of seafood. Ordering a great meal at Yats is made simple by the regional menus that feature cuisines from famous regions like France, Italy, and the USA. Vegetarians laud Yats as one of the best places to eat. Yats also offers an elegant wine bar/lounge called The Magnum Room, a relaxing place to drink before and after dinner. A great selection of Sauternes, Port, Armagnac, Cognac, Whiskeys and other liquors are available here along with a fine array of Cuban cigars. And the cheese selection is not bad either. Despite world-class products and services, Yats Restaurant remains a surprisingly affordable restaurant.

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

vegetables and with anchovies and caper Roasted Dutch Veal & ChinesePink Duck cream sauce Breast With Cassis Sauce served with spinach and Steamed Barracuda Fillet gaperon ravioli On prawn and bacon hash cakes, carrot and ginger puree with lightly pickled red Char-Grilled Wagyu Beef Tenderloin cabbage and spring onion sauce Seared Foie de Canard Accompanied by sautéed fresh mushroom, Thyme Roasted Argentinean Sirloin savoy cabbage and wild berries sauce.

Roasted on the bone with croquette potatoes and roasted root vegetables Oven Roasted Stuffed Breast of Chicken Filled with creamed spinach A Duo of Crispy Pan Fried Norwegian Salmon and Barracuda Fillet Pork Loin Picatta With steamed seasoned rice, tomato Filled with French creamed cheese and vinaigrette and grilled eggplant served with homemade spaghettini Pan Seared Australian Kangaroo Loin with Buttered & Herb Crusted Norwegian Fresh Oregano & Almond Crust Pink Salmon Fillet Served with seasonal organic root of Served with grilled Mediterranean vegetables and cognac cream sauce www.dineasiaguide.com

93

THE PLANTATION Luzon | Metro Manila | Makati City

theplantation2010@yahoo.com G/F SCC Building, 106 Carlos Palanca Street, Legaspi Village, Makati City PH: +63 2 507.5727

Asian Barbeque/Grilled Continental Filipino

Monday - Saturday 11:00 am - 2:00 pm

n

Bar Scene Delivery Full Bar Indoor/Al Fresco Dining Major Credit Card Accepted

Comfort food in a fine dining setting highlights the whole experience at The Plantation. Located in the midst of the busy

urban jungle of Makati, The Plantation, which opened only in December 2010, offers the widest selection of continental cuisine and modern Bicolano dishes, ranging from house specialties that include baby back ribs, served grilled with hickory barbecue sauce, corn on the cob, mashed potato, and coleslaw and lechon kawali, extra crispy pork belly with bagoong rice, pakbet veggies, and pumpkin sauce to the pinangat, laing, and Bicol express. Steaks and pasta dishes are also available in the menu. Makati executives will find themselves pampered like a haciendero, hence the restaurant name. The immaculate white interiors produce a clean country club ambiance, resulting in a very relaxing atmosphere perfect for casual dining. Whether indoor or al fresco, dining at The Plantation will prove to be an appetizing experience as it is the only restaurant in the city that serves authentic Bicolano cuisine. For “good food, good times,” plow your way to The Plantation.

sample menu selections all-day breakfast::

Lechon Kawali pasta:: Extra crispy pork belly, bagoong rice, pakbet veggies and pumpkin sauce Certified Angus Tapa Cajun Chicken Pasta Special sirloin tapa, two eggs, garlic rice, (3 sidings - laing, atsara, ensaladang Cajun chicken, cream sauce, black olives talong) atsara and cherry tomatoes (3 sauces - ketchup, garlic sauce, lechon sauce) soup and salad::

surf and turf:: Classic Caesar’s Salad Romaine lettuce, caesar’s dressing, eggs, croutons, bacon and tomatoes - THE BEST Big Daddy Burger Steak ½ Pound U.S. burger patty, mushroom IN THE CITY! gravy, sunny side egg, mixed veggies and mushroom rice pilaf chicks and chops::

house specialties::

Roasted Shrimp and Sausage Jambalaya (Good for sharing) Shrimps, chorizo, sausage, cajun spices, rice and bell pepper

Salmon Plantation Poached salmon fillet, mashed potato, Macarita Grilled Tuna Steak Chicken Cordon Bleu creamed spinach, pesto and mixed greens Baked chicken fillet stuffed with ham and Prime cut of tuna, java rice, tequila, lime and tomato salsa cheese, cream sauce, pesto rice and mixed vegetables www.dineasiaguide.com

95

TORO RESTAURANT AND BAR Luzon | Metro Manila | Taguig City

www.dinetoro.com Unit 6, One McKinley Place, Bonifacio Global City, Taguig City PH: +63 2 846.9681 +63 2 622.4568 +63 917.555.8676 Email: info@dinetoro.com

Sunday - Thursday 12:00 pm – 3:00 pm 6:00 pm – 12:00 am Friday and Saturday 12:00 pm – 3:00 pm 6:00 pm – 2:00 am Japanese Mexican Vegetarian

Banquet Bar Scene Full Bar Delivery Indoor/Al Fresco Dining Valet Parking Wine List Worldly Music Lunch Special Menu Happy Hour Weekdays 10:00 pm -12:00 am

n Defining strength in terms of flavors and the variety of cuisine, Toro Restaurant and Bar in Taguig City provides patrons with a dining experience fit for a king. With flavors from Okinawa to Tijuana, Toro had its soft launch just recently, but the concept has been established since October 2010. Priding itself as a Japanese cuisine restaurant that serves infused with Mexican flavors, Toro is definitely one of a kind. The specialty, Volcano Maki, is one dish that is guaranteed to be an explosion of flavors. Other dishes that are of the same quality are soups, tapas, salads, sushis, tacos, entrees, desserts, classic drinks, classic cocktails, signature cocktails, signature shots, and dessert shots. The concept was initially created by owner Vinnie Genomal. Later on, it was coupled with the ideas of head chef Ronald Malayao, making the outcome a phenomenal success. Old Spanish-style architecture is mixed with a signature Zen Japanese touch. A giant mural of a geisha with Spanish features and a matador-embroidered kimono dominantly occupy one wall of the restaurant. The interior design is one of the unique elements about Toro Restaurant and Bar.

sample menu selections soup & salad::

makis::

Slow-Cooked Braised Lamb Shank Five spices, sweet potato mash, market Kobacha Curried Pumpkin Soup Volcano Roll vegetables Kaki-age, edamame mixed mushrooms, Salmon, spicy mayo, jalapeno deep fried in silken tofu tempura batter

main dishes::

East Meets West Salad Organic greens, candied walnuts, cherry tomato, daikon cress, shiitake, sesame dressing

Baked Scallops & Prosciutto Stuffed Toro Maki Toro belly, spicy chill dressing, carrots, Onions Slow roast sweet onion wrapped around yuzo - ponzu, honey glaze, bonito flakes scallops in prosciutto Asparagus & Shiitaki Pork Gyoza with Bacon Cream Puree Asparagus, shiitake, mayo, sesame seeds Reduction Strawberry Balsamic Cod Honey glazed gyoza with bacon cream Pan grilled cod fish marinated in lemon sauce, chives and rustic tomato sauce grass garlic, topped with strawberry and Spicy Beef Fire Bowl balsamic sauce Creamy Spicy Tempura Rock Shrimp Stir fry beef, sushi rice, oshinko, spring Breaded shrimp on a bed of our signature onion, bean sprouts Miso Braised Short Rib Tempura sauce Den miso, bonito flakes, leeks, sweet Crispy Chicken Basil Bowl potato, spinach Breaded chicken strips in sweet basil leaves

salad::

rice bowl::

www.dineasiaguide.com

97

Tourne by Chef Sandralyn Hataway Luzon | Metro Manila | Taguig City

The Fort Strip 7th Avenue corner 26th Street, Bonifacio Global City, Taguig City PH: +63 255.50267 Email: tourne.restaurant@gmail.com

Daily Breakfast 7:00 am – 10:00 am Lunch 11:00 am – 3:00 pm Dinner 6:00 pm – 10:00 pm (extended hours on weekends)

Banquet Catering Delivery Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Dress Code: Smart Casual

International

n

Tourne is the brainchild of Filipina Chef Sandralyn Hataway, a graduate of Le Cordon Bleu in Dallas, Texas. Tourne serves delectable International dishes using local ingredients with the mission to farming local plants and preserve traditional cuisine.

Chef Sandra is also an active member and advocate of Slow Food USA with the same mission. From the bi-weekly menu, the bestsellers are Soft Shell Crab “Po-boy” Sandwich, Pili-Encrusted Tilapia, Sweet Potato Soup Pili Pie, the famous Ormoc Pineapple Cloud Cake, and vegetarian dishes just to name a few. Tourne caters to the whole family and for folks with special diet requirement with the help of their in-house dietitian. The restaurant has a casual yet elegant design with a welcoming palette of white, pastel and a touch of unexpected colors in the dining area. One of the best features is the bright and spacious open kitchen where you can take pleasure in viewing all the exciting actions inside. Tourne is another exciting experience to all food lovers. Share with the vision to promote agriculture and preserve the history of cuisine plus get to enjoy delicious food fresh from field to fork at Tourne by Chef Sandralyn Hataway.

sample menu selections salad::

in bacon, garlic mashed potato and wilted Beef Enchiladas Pasta greens Homemade tomato base, Mexican-inspired Dalandan, Basil and Mango Salad Tuna crumble, fresh field farm mix sauce, cheeses sauce and fresh salsa lettuce, micro greens and Palawan honey vinaigrette Braised Citrus Beef Shank Potatoes and carrots with brown rice pilaf Broccoli, Cauliflower and Rice Casserole Gratin of Baguio cauliflower and broccoli Cilantro, Coconut and Chicken Reuben Sandwich a la Tourne Beef pastrami, red cabbage slaw, our Spicy or mild chicken stewed in coconut sauteed with onion and rice, topped with milk with root vegetables and steamed cheese Russian dressing and kesong puti white rice

our stew::

our green-friendly plate::

sandwiches::

our grill::

our pasta::

our dessert::

Citrus and Pili Brownies Seafood Kebab Caramel sauce and chantilly cream Tarragon and lemon sauce, turmeric and Bangus and Angel Hair Pasta butter rice pilaf, and braised veggies Sundried kamias butter sauce, olives and grilled bread Corn and Pearl Sabayon Cuddled Pork Pearl tapioca with sweet corn kernel and Pesto-marinated pork mignon wrapped sweet sabayon 98

FALL/WINTER 2011

ZUZUNI Visayas | Aklan | Boracay

www.zuzuni.net Station 1, Balabag White Beach Boracay Island, Malay, Aklan PH: +63 36 288.4477 Monday - Sunday 7:00 am – 11:00 pm

Greek Mediterranean Seafood Vegetarian

Banquet Catering Full Bar Indoor/Al Fresco Dining Weekend Brunch Wine List Major Credit Cards Accepted Rooftop Bar/Lounge Area

n 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 factors that set Zuzuni apart from the rest. Offering Modern Greek Mediterranean cuisine, the specialty is the Psari Psito, a fillet of U. S. codfish seared and baked with rosemary, lemon zest, garlic, extra virgin oil, and white wine. Two of the bestselling 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.

sample menu selections sandwiches::

pasta Lamb Keftedes Lamb meatballs in tomato pomodoro sauce Psari Psito ‘Z’ Burger Fillet of U. S. codfish, seared and baked Grilled burger patty with feta cheese and Spanakopita with rosemary, lemon zest, garlic, extraoregano, served with homemade French Spinach and feta cheese baked in filo pastry virgin oil and white wine fries

salad::

Warm Chicken-Bacon Sandwich Grilled chicken breast and crispy bacon, Horiatiki served with French fries Greek summer salad: tomatoes, cucumbers, capers, parsley, oregano, kalamata olives tossed with olive oil and Vegetarian / Salami / Feta and Olives red wine vinaigrette, topped with feta Oven-baked homemade Greek pita bread cheese, served with slices of house bread topped with pomodoro sauce, tomatoes, green bell pepper, onion and kefalograviera cheese Garides Saganaki Pasta Sauteed prawns in tomato pomodoro sauce with feta cheese, tossed with spaghetti

greek pita pizza::

greek classics::

all-greek starters::

chef’s special::

Prawns Pistachio Prawns sauteed in garlic butter dressed in a puree of mango, mayonnaise and capers, served on a bed of mashed sweet potato, eggplant and banana, and generously garnished with pistachio bits

dessert:: Mati Chocolate Sin Warm, flourless, Valrhona chocolate cake served with vanilla ice cream (Please allow 10-15 minutes) www.dineasiaguide.com

99

HONG KONG

100

FALL/WINTER 2011

AL MOLO RISTORANTE ITALIANO Hong Kong | Kowloon

www.diningconcept.com.hk/almolo Shop G63, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui, Hong Kong PH: +852 2730 7900 Fax: +852 2730 7990 Email: reservation@diningconcept.com.hk

Bar Scene Full Bar Weekend Brunch (Sunday only) Major Credit Cards Accepted Reservation Required

Daily 12:00 pm to 11:00 pm American Seafood

n Opening in May 2011, Al Moro Ristorante Italiano has introduced the exquisite skills of celebrity chef Michael White to Hong Kong diners. From the Italian word which means “the pier,”Al Molo presents an eclectic array of fine Italian cuisine, homemade pasta, and traditional oven-flamed crispy pizza in a unique New York-style dining experience. Exquisite desserts and a superb selection of Italian and world wines, many available by the glass, compliment the classic menu. The bestseller is osso buco, braised veal shank, bone marrow, saffron risotto, and sautéed spinach. At Al Molo, gone is the bone (or hole) that gives the dish its name, and the gremolata usually sprinkled on top is discreetly incorporated into the inside of the meat. The wall is exposed with rustic bricks that play off against the marble countertops. Wooden ceilings challenge the oversided blown-glass bulb lighting. Traces of old world Italy make their way into the décor, with carved wooden doors and a latticed balustrade. With its stunning New York design overlooking the spectacular harbor and city environs, Al Molo offers casual service in a cozy and comfortable ambiance. Enjoy the spectacular view al fresco at Al Molo Ristorante Italiano.

sample menu selections signature dishes:: Zuppa saffron soup, razor clams, prosciutto, garlic-grilled crostini

main course::

leeks,

Polipo grilled Mediterranean octopus, fregola sarda, spicy salame, black olive vinaigrette Astice e Burrata poached Boston lobster, burrata cheese, pickled eggplant, basil Maccheroni cured pancetta, carbonara sauce, black pepper Brodetto di Pesce bass, squid, shrimp and clams, spicy tomato-shellfish broth

Agnello herb roasted lamb saddle, farrotto, cavolo Bistecca nero 8 oz. grilled U.S. tenderloin, bone marrow crocchetta, balsamic cipollini, leek fonduta

antipasti::

Spigola Astice poached Boston lobster, bagna cauda, seabass alla piastra, artichokes, roasted peppers, black rice, pine nuts broccoli rabe, tomato concasse Carpaccio sliced beef braseola, gorgonzola, hazelnuts

poached

Faraona figs, roasted hen, savoy cabbage, mushrooms, pancetta, rosemary

pasta:: Garganelli pasta quills, prosciutto, truffle cream, peas

porcini

Cernia Australian red garoupa, zucchini, chiodini, tomatoes, white wine broth, focaccia

Gambero grilled king prawns, mustard greens, Agnolotti piemontese meat ravioli, sage, red wine kabocha squash, polenta cream, preserved lemon sauce www.dineasiaguide.com

101

ARMANI / AQUA Hong Kong | Kowloon

www.aqua.com.hk 2F Chater House, 8 Connaught Road Central, Hong Kong PH: +852 3583.2828

Full Bar Wine List Major Credit Cards Accepted

Japanese Italian

n Offering an exceptional dining experience in Hong Kong’s Central District is Armani/Aqua, the newest exclusive venue showcasing the culinary elements of Italian and Japanese specialties. A close collaboration between fashion designer Giorgio Armani and the Aqua Restaurant Group, Armani/Aqua makes an art of creating dining experiences from Italian and Japanese cuisines served side by side, not as fusion, but as perfectly paired cuisines prepared by two separate teams in two kitchens. Chef Ernesto Tonetto prepares traditional Italian dishes with a modern twist, focusing on simple techniques with a modern flair, which he calls his “pure Italian style.” It incorporates influences from the different regions of Italy. Following the Japanese philosophy of Sado, which means the way of the tea,” executive chef Tatsuya Iwahashi creates “authentic but not traditional” signature Japanese dishes, putting emphasis on beautifully fresh ingredients and elegant presentation. Innovative sushi and sashimi is skilfully prepared at the sushi bar. The interiors speak of elegance and minimalism in style with an abundance of natural stone, wood, glass, and steel.

With a 140-seating capacity across a 6000-square feet area, Armani/Aqua also offers a superb setting for hosting corporate and/or private functions and parties.

sample menu selections italian::

japanese::

Battuto di manzo, crema al sedano rapa e caviale di Tartufo Beef tartar with truffle caviar and celery root cream

Brandade di merluzzo con crostone di polenta e gaspaccio di verdure Cod fish “Brandade” polenta crouton and fresh tomatoes

Code di scampi al timo con melone e salsa di pesche gialle Pan fried scampi tails, paired with cantaloupe melon

Risotto alla Milanese classico Classico Milanese risotto with marrow and red wine sauce

I miei casoncelli alla Bergamasca Executive chef‘s home made pasta envelopes filled with Italian sausage

bone

Yaki o-toro maki/ grilled fatty-tuna Charcoal grilled Angus rib eye with sweet soy and mirin essence Grilled Hiroshima oyster with black truffle and sea urchin glaze

Sea bream and asparagus with black truffle fresh mango Abalone, sea urchin, salmon on sushi rice

102

FALL/WINTER 2011

BOMBAY DREAMS Hong Kong | Kowloon

www.diningconcept.com.hk/bombay dreams 4/F Carfield Building, 77 Windham Street, Central, Hong Kong PH: +852 2971 0001 Fax: +852 2971 0010

Lunch 12:00 pm - 3:00 pm Dinner 6:00 pm - 11:00 pm

Email: reservation@diningconcept.com.hk

Indian

Weekend Brunch Major Credit Cards Accepted Reservation Required

n

An Indian tradition is reborn at Bombay Dreams, an institution in Hong Kong for the finest Indian fare. Aspiring to elevate Indian dining to unprecedented levels, Bombay Dreams in Central has won accolades from diners with a discerning taste for traditional Indian cuisine. Created by renowned Indian chefs direct from their home country, Bombay Dreams present authentic Indian cuisine in a style that has established itself as truly fine dining – Indian style! Rogan Josh, a famous Kashmiri delicacy of juicy lamb chunks cooked in onion and red pepper sauce, stands out as an all-time favorite from the varied array of menu selections, which excite the adventurous yet satisfy traditional tastes. Exotic desserts are a feature. A superb buffet, loaded with Indian delights, represents wonderful value for business lunches or simply lunch with friends. Cherish great Indian hospitality in a chic, contemporary, and stylishly decorated setting. With emphasis on relaxation, the interior design at the Indian restaurant makes exceptional use of texture and color. Lively, vibrant, and a reflection of rustic modernity sets the stage for a comfortable but memorable dining experience at Bombay Dreams.

sample menu selections master strokes::

first impressions::

main::

Paneer Tikka Shwarn Tangy cottage cheese marinated yoghurt and baked in the tandoor

Porcha Yera Jheenga Spicy prawns marinated in garlic, mustard seeds and curry leaves in spicy red sauce

Jheenga Dum Nisha Fresh prawns simmered in a sesame seed sauce flavored with cinnamon and saffron

Fish Koliwada Batter fried sole fillets marinated in mild spices and finished with lemon juice

Hare Masale Ka Jheenga Fresh prawns cooked and simmered in thick green gravy of pureed mint, coriander and spices

in

Aloo Aur Meethe Aloo Ki Chat An exciting combination of potato and sweet potato tossed in tamarind and yoghurt Kurkure Khumb Bell pepper and cottage cheese filled button mushrooms, deep fried, served with mint chutney Tandoori Seabass Sea bass in a marinade of spices and yoghurt, grilled in the tandoor

Murgh Chaat Tandoori shredded chicken tikka salad tossed, in tangy raw mango chutney with tomatoes and bell peppers Aatishi Champ Succulent lamb chops marinated with raw papaya and char-grilled to perfection

Mahi Sunehri Chunks of mackerel cooked with assorted peppers and freshly ground garlic in an aromatic gravy Rogan Josh Juicy lamb chunks cooked in onion and red pepper sauce – a famous Kashmiri delicacy

www.dineasiaguide.com

103

SPOON BY ALAIN DUCASSE Hong Kong | Kowloon

www.hongkong-ic.intercontinental.com InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong PH: +852 2313 2256 Fax: +852 2739 4546

Daily Dinner 6:00 pm - 11:00 pm Sundays Lunch 12:00 pm - 3:00 pm

Email: spoonbyalainducasse.hk @interconti. com

French

Full Bar Private/Function Rooms Valet Parking Weekend Brunch (Sunday only) Wine List Major Credit Cards Accepted Reservation Required

n

Serving contemporary French cuisine in a casual-chic ambiance, SPOON by Alain Ducasse at InterContinental Hong Kong offers a distinctive French dining experience for local patrons and overseas guests who enjoy top quality food and wine and excellent service. For appetizers, both a specialty and bestselling dish is Steamed Duck Foie Gras from “Les Landes” sweet and sour figs/grapes with toasted brioche. Main courses include Pan-fried Beef Tournedos, herbs tortellini, black trumpets, and white grapes and Tender Shoulder of Rabbit from “Poitou.” Executive Chef Philippe Duc is the man behind the delectable menu which can be perfectly complemented with SPOON’s large selection of international wines consisting of 6,000 bottles with 650 different vintages. Because of this, SPOON has been the recipient of “Awards of Excellence” by Wine Spectator (USA) for six consecutive years. Feel the French elegance with the ceiling adorned with 550 hand-blown Murano mercury glass spoons and the contemporary décor of the interior, which was designed by Tony Chi accentuated by the stunning views of Hongkong Island and Victoria Harbour.

SPOON by Alain Ducasse is the recipient of 1 Michelin star in the 2011 Michelin Guide to Hong Kong and Macau.

sample menu selections appetizer::

fish & crustacean::

Delicate HEN PHEASANT and CHESTNUT velouté

Roasted BRITTANY LOBSTER, coco-curry condiment

ORGANIC EGG, Bordelaise sauce

Line caught SEA BASS “forestière” style, Château-Chalon sauce

Our favorite CHEESCAKE, orange marmelade

Steamed DUCK FOIE GRAS from “Les Landes”sweet and sour figs/grapes, toasted brioche

Steamed DOVER SOLE, “florentine” style, crayfish and walnut

Armagnac BABA, light Chantilly cream

pasta::

spoon experience::

“COQUILLETTES” PASTA, black truffle, Parisian ham

CEP MUSHROOM and LOBSTER light velouté

cep

mushroom,

Home made SQUID INK PASTA, shellfish and crustacean

104

FALL/WINTER 2011

Pan-seared orange

SEA

SCALLOPS,

endive-

BRESSE CHICKEN and FOIE GRAS “pâté en croûte”

dessert::

CHOCOLATE cream

SOUFFLÉ,

pistachio

ice-

Roasted SOLIES FIGS, honey ice cream

TANGO ARGENTINIAN STEAKHOUSE Hong Kong | Kowloon

www.diningconcept.com.hk/tango. argentinian 1/F Carfield Building, 77 Windham Street, Central, Hong Kong PH: +852 2971 0001 Fax: +852 2971 0010 Email: reservation@diningconcept.com.hk

Lunch 12:00 pm - 3:00 pm Dinner 6:00 pm - 11:00 pm

Major Credit Cards Accepted Reservation Required

Steaks

n Since opening in November 2010, Tango Argentinian Steak House has been serving Argentinian cuisine to tourists and corporate clients in Hong Kong. In the Argentinian tradition, Tango is a steak house to enjoy prime cuts of Argentine beef lovingly prepared by South American chef Ignacio Elizondo and cooked on the barbeque grill over wood-fired flames using charcoal, pinewood, and mesquilla to grill steak. Specialty dishes are the skirt steak and other finest steaks served with a selection of six salsas: criolla, chimichurri, spicy tomato, dijon mustard, grained mustard, and horseradish. Sizzling seafood, pasta, and indulgent desserts are complemented with an impressive array of Argentinian, Spanish, and South American wines and classic cocktails, Buenos Aires-style. The rustic interior features distressed timber dining tables, dimpled bricks, cream ceramics, and dusty blue trimmings, creating a seductive and elegant feel. Mingle with the flavors and culture of Argentina at Tango Argentinian Steak House.

sample menu selections entrada:: Chili Shrimps white wine, chilis and garlic Iberico Premium Selection ham and salami Provoleta melted provolone cheese with oregano and olive oil Calamari green salad with avocado and lemon aioli

ensalada:: Spinach, Gorgonzola Cheese and Walnuts with aged balsamic vinaigrette Mixed Tomato with fresh oregano vinaigrette

Fire grilled sardines salad orange dressing

Penne Rigate with smoked eggplant and parmesan sauce

Hearts of Palm, Tomato, Avocado and Basil with “golf dressing�

Potato Ravioli with sage butter

parrilla:: Gran Parrillada (Serves 2) mixed grill of lamb, chorizo, morcilla and sweetbreads Grilled Brazilian Chicken with chimichurri marinade Black Cod fillet with fired roasted tomato and onion sauce Lamb Chump Steak (Australia)

Crab Spaghetti Patagonian crab, Torrontes wine and green onions

guarniciones:: Oven Roasted Sweet Potatoes with Rosemary Roasted Peppers, Marinated in Garlic and Olive Oil White Beans and Criolla Sauce Grilled Portobello Mushrooms Rustic Potato and Spring Onion Mash French Fries Provenzal Assortment of Grilled Vegetables Fried Broccoli with Garlic www.dineasiaguide.com

105

MALAYSIA

106

FALL/WINTER 2011

GREEN GREEN ORGANIC KITCHEN Malaysia | Kuala Lumpur

Green Green Organic Kitchen 40-4, Jalan Metro Pudu, Fraser Business Park, Off Jalan Yew, 55100 Kuala Lumpur, Malaysia Greenlicious Unit A-G-12 & A-1-12, Block Allamanda, 10 Boulevard, Lebuhraya Sprint, PJU 6A, 47400 Petaling Jaya, Selangor Darul Ehsan, Malaysia

PH: +603 9221 0133 Fax: +603 9221 0135 Email: greenlicious11@gmail.com Tuesday - Sunday 12:00 pm - 10:00 pm

Asian Malay Vegetarian

Chinese Organic Fusion

Catering Music Indoor Private/Function Room Major Credit Cards Accepted Reservation Accepted In-house slippers

n

Green Green Organic Kitchen, established in December 2009, means organic fine dining in Malaysia. The restaurant serves local Asian and Western cuisines, mainly inspired by the concept of Kaiseki Ryori, a traditional Japanese multi-course haute cuisine.

The bestsellers are the Nasi Lemak, Hokkaido Ramen and Lei Cha. All the food is prepared by using natural and organic products infused with healthy ways of cooking to produce delightful healthy dishes. The love for cooking and passion to promote good health inspired one of the partners, a medical doctor with a doctorate degree in nutrition, to create most of the amazing dishes in the menu to promote its tagline, “always green, always healthy and delicious.� Enjoy sumptuous meals from two stylish sections of the restaurant. One has a Japanese feel, with low stools and tables, where you can also enjoy the sight of the Kuala Lumpur skyline.

Dine on the other side for a modern Zen feel with normal seating and tables in white. They also have organic and health products that are available for sale. As good health is for everyone and delicious food is loved by everyone, Green Green Organic Kitchen which offers both is a must-try for people from all walks of life.

sample menu selections Secret Garden Colorful salad consists of edible organic Hokkaido Miso Ramen flowers served with homemade citrus Homemade vegetarian ramen soup served with organic ramen. The soup is cooked with dressing. over 20 types of organic ingredients, radish, Chinese cabbage, carrot, konbu, soy beans Pandan Nasi Lemak This is an organic version of the local and imported miso from Hokkaido, Japan.

Malaysian delicacy. Brown rice cooked with lots of herbs, spinach juice, pandan juice, Indo Curry Noodle cashew nut milk, grain milk and coconut oil, An Indonesia Curry, which cooked without accompanied with a choice of vegetarian any coconut milk. As it will become saturated fat with continuous cooking. condiments or with chicken meat.

Saturated fat is not healthy to our body.

We have replaced it with cashew nut milk Lei Cha A traditional Hakka Chinese Cuisine. Lei instead and served with free-range chicken cha served with few types of vegetables, meat, which is bio-chemical free. and the soup which made by Chinese basil, peppermint, Chinese parsley, coriander, French Confit Chicken This is a French winter delicacy. Salted pine nuts and cashew nut milk

free-range chicken drumstick, cooked in low temperature with extra virgin olive oil for an hour and served with roasted tomatoes, spinach, egg and refreshing salad.

Crispy Vege Roll A vegetable sushi roll stuffed with green vegetables, crunchy brown rice puff, homemade mayonnaise and sweet sauce.

Sweet and Sour Plum A refreshing drink served cold, which is made from organic lime (Calamansi) and homemade preserved plum.

www.dineasiaguide.com

107

TAIWAN

DANNY & COMPANY Taiwan | Taipei

www.dannyandcompany.com 33 Lane 52 Siwei Road Da’an Dist. Taipei City 106 PH: +886 2 2705.9911 FAX: +886 2 2325 8181 Email: service@dnc.com.tw

French Grilled International Italian Japanese Seafood Steaks

Lunch 12:00 pm - 2:30 pm Dinner 6:00 pm - 10:30 pm

Private/Function Rooms Valet Parkintg Wine List Indoor/Al Fresco Dining Major Credit Cards Accepted Reservation Required Delivery

n Since May 2010, Danny and Company has been satisfying hungry Teppanyaki fans in Taipei. Senior Chef Danny Teng, the Teppanyaki Professor and Steak Godfather, introduces Teppanyaki infused with non-traditional French and Italian methods. With a career that spans four decades, Chef Danny, along with his management team, restaurant manager and sommelier Ray, and Chef S.F. Wu, all work together to achieve the same goal: customer satisfaction. Having good ingredients and cooking them properly results in having a good dish. Having a good dish equates to having satisfied customers. Chef Danny is the first to use Rib Eye Cap in the Taiwanese market which contains less muscle, has more moisture, and tastes less tender than fillet. Danny and Company has a prime selection of steaks such as American Kobe “Black Label” top cap steak, USDA Prime Top Cap Steak, and Creekstone Farm Black Angus Top Cap steak to name a few. Choose from a delectable selection of appetizers, soups or salads, main courses, and a recommended dessert from the chef. Sample the different steaks or seafood dishes from the three types of dinner menus and three types of Teppanyaki tasting menu. At Danny and Company, indeed, “Great food comes from great ingredients. No exceptions!”

sample menu selections appetizers::

lunch menu::

Toro Tartar USDA Prime New York Strip Herb salad, lemon segments, sweet basil Caramelized onion, roasted new potato oil

dinner menu:: Gillardeau No.3 served with aged sherry wine vinegar, shallots and chives

USDA Prime New York Rossini yellow Seared foie gras , mashed potato, red wine Buffalo Mozzarella Tomato sauce buffalo mozzarella, green and yellow tomato Australian Lamb Rack Foie Gras Terrine Home made, muscat wine, passion fruit Sauted edamame bean, lamb jus, polenta Teppan Sous Vide Rack of Lamb gelee cake sauted edamame bean, lamb jus, polenta cake American Kobe N.Y Strip Steak Teppan Seared King Crab Cake Creamy morel sauce D&C Oyster Soup Cajun mayo, herb salad, basil oil, lemon Buffalo Mozzarella Tomato buffalo mozzarella, green tomato

and

soup & salad:: Mushroom Cappuccino Seasonal Salad

oil Maine Lobster Butter poached Maine lobster with orange, Buffalo Mozzarella Tomato chive

buffalo mozzarella, green and yellow tomatooil www.dineasiaguide.com

109

INDEX BY A-Z

61 101

62 63

103 64

65 66 67 109 68 69 70 71 107

73 74 75

76 77 78

79 80 81 82 83 84 85

86 87 88 104 105

90

89 92 94 93 96

110

AGAVE MEXICAN CANTINA AL-MOLO RISTORANTE ITALIANO ANZANI BLUE at Atmosphere Resorts BOMBAY DREAMS BRASSERIE BOHEME

by The Gustavian CARPACCIO CENTURY TSUKIJI CHESA BIANCA DANNY & COMPANY DOS MESTIZOS FERIA FLORA CAFÉ GRAN CAFFÉ CASANOVA GREEN GREEN ORGANIC KITCHEN GUERNICA’S GUSTAVUS STEAK LOUNGE HAYAHAY TREEHOUSE BAR & VIEWDECK I’M ANGUS STEAK HOUSE KRI LAB-AS SEAFOOD RESTAURANT LANTAWAN LE CHEF AT THE MANOR LIKHA MAMU’S RESTOBAR MANILA MAKI MANNY O’S WINE & TAPAS OPUS RESTAURANT AND LOUNGE PESCADOS POPS RESTO-BAR RESTAURANT ALCHEMY SPOON by Alain Ducasse TANGO ARGENTINIAN STEAK HOUSE THE ALPHA

by Chef Billy King THE GRILL HOUSE THE LAZY DOG CAFÉ THE PLANTATION THE YATS RESTAURANT TORO RESTAURANT & BAR

FALL/WINTER 2011

98

99

TOURNE by Chef Sandralyn Hataway ZUZUNI

PHILIPPINE INDEX BY CITY/AREA

ANGELES CITY 93 THE YATS RESTAURANT BAGUIO CITY 70 FLORA CAFÉ 80 LE CHEF AT THE MANOR BOHOL 79 LANTAWAN BORACAY 68 DOS MESTIZOS 88 RESTAURANT ALCHEMY 92 THE LAZY DOG CAFÉ 99 ZUZUNI CEBU CITY 62 ANZANI 64 BRASSERIE BOHEME

by The Gustavian 69 FERIA 70 FLORA CAFÉ 84 MANNY O’S WINE & TAPAS DAVAO CITY 82 MAMU’S RESTOBAR 87 POPS RESTO-BAR DUMAGUETE CITY 63 BLUE at Atmosphere

Resorts 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK 77 KRI 78 LAB-AS SEAFOOD

RESTAURANT 81 LIKHA ILOCOS NORTE 89 THE GRILL HOUSE

MANILA 66 CENTURY TSUKIJI MAKATI CITY 64 BRASSERIE BOHEME

by The Gustavian 65 CARPACCIO 67 CHESA BIANCA 74 GUSTAVUS STEAK LOUNGE 76 I’M ANGUS STEAK HOUSE 83 MANILA MAKI 90 THE ALPHA

by Chef Billy King 94 THE PLANTATION PARANAQUE CITY 73 GUERNICA’S PASAY CITY 85 OPUS RESTAURANT

AND LOUNGE PUERTO PRINCESA CITY 86 PESCADOS QUEZON CITY 61 AGAVE MEXICAN CANTINA 64 BRASSERIE BOHEME

by The Gustavian 71 GRAN CAFFÉ CASANOVA TAGUIG CITY 61 AGAVE MEXICAN CANTINA 96 TORO RESTAURANT &

BAR 98 TOURNE by Chef

Sandralyn Hataway TACLOBAN CITY 64 BRASSERIE BOHEME

by The Gustavian

INDEX BY COUNTRY

HONG KONG 101 AL MOLO

RISTORANTE ITALIANO 102 ARMANI/AQUA 103 BOMBAY DREAMS 104 SPOON by Alain Ducasse 105 TANGO ARGENTINIAN

STEAKHOUSE MALAYSIA 107 GREEN GREEN

ORGANIC KITCHEN TAIWAN 109 DANNY & COMPANY

INDEX BY CUISINE

AMERICAN 101 AL MOLO

RISTORANTE ITALIANO 70 FLORA CAFÉ 79 LANTAWAN 84 MANNY O’S WINE & TAPAS 86 PESCADOS 87 POPS RESTO-BAR 89 THE GRILL HOUSE 92 THE LAZY DOG CAFÉ ASIAN 63

70 107 78

84 88 90

89

BLUE at Atmosphere Resorts FLORA CAFÉ GREEN GREENKITCHEN LAB-AS SEAFOOD RESTAURANT MANNY O’S WINE & TAPAS RESTAURANT ALCHEMY THE ALPHA

by Chef Billy King THE GRILL HOUSE

BARBEQUE/GRILLED 109 DANNY & COMPANY 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK

78

79 80 90

89 93

LAB-AS SEAFOOD RESTAURANT LANTAWAN LE CHEF AT THE MANOR THE ALPHA

by Chef Billy King THE GRILL HOUSE THE YATS RESTAURANT

CHINESE 107 GREEN GREEN

ORGANIC KITCHEN 79 LANTAWAN 84 MANNY O’S WINE & TAPAS 89 THE GRILL HOUSE CONTINENTAL 63 BLUE at Atmosphere

Resorts 64 BRASSERIE BOHEME

by The Gustavian 70 FLORA CAFÉ 79 LANTAWAN 80 LE CHEF AT THE MANOR 90 THE ALPHA

by Chef Billy King 94 THE PLANTATION 93 THE YATS RESTAURANT EXOTIC/FUSION 107 GREEN GREEN

ORGANIC KITCHEN 83 MANILA MAKI 93 THE YATS RESTAURANT FILIPINO 63 BLUE at Atmosphere

Resorts 68 DOS MESTIZOS 70 FLORA CAFÉ 73 GUERNICA’S 78 LAB-AS SEAFOOD

RESTAURANT 79 LANTAWAN 80 LE CHEF AT THE MANOR 82 MAMU’S RESTOBAR 83 MANILA MAKI 86 PESCADOS 87 POPS RESTO-BAR 90 THE ALPHA

by Chef Billy King 92 THE LAZY DOG CAFÉ

FRENCH 109 DANNY & COMPANY 70 FLORA CAFÉ 80 LE CHEF AT THE MANOR 104 SPOON by Alain Ducasse 90 THE ALPHA

by Chef Billy King 93 THE YATS RESTAURANT GREEK 70 99 90

FLORA CAFÉ ZUZUNI THE ALPHA

by Chef Billy King

INDIAN 103 BOMBAY DREAMS 90 THE ALPHA

by Chef Billy King INTERNATIONAL 62 ANZANI 63 BLUE at Atmosphere

Resorts 109 DANNY & COMPANY 69 FERIA 74 GUSTAVUS STEAK LOUNGE 82 MAMU’S RESTOBAR 89 THE GRILL HOUSE 93 THE YATS RESTAURANT 98 TOURNE by Chef

Sandralyn Hataway ITALIAN 101 AL MOLO

RISTORANTE ITALIANO 62 ANZANI 65 CARPACCIO 70 FLORA CAFÉ 72 GRAN CAFÉ CASANOVA 79 LANTAWAN 80 LE CHEF AT THE MANOR 84 MANNY O’S WINE & TAPAS 86 PESCADOS 90 THE ALPHA

by Chef Billy King 92 THE LAZY DOG CAFE 93 THE YATS RESTAURANT JAPANESE 102 ARMANI/AQUA 109 DANNY & COMPANY

www.dineasiaguide.com

111

INDEX BY CUISINE 66 CENTURY TSUKIJI 70 FLORA CAFÉ 79 LANTAWAN 83 MANILA MAKI 84 MANNY O’S WINE & TAPAS 90 THE ALPHA

by Chef Billy King 96 TORO RESTAURANT & BAR

KOREAN 84 MANNY O’S WINE & TAPAS 107 GREEN GREEN

ORGANIC KITCHEN MEDITERRANEAN 62 ANZANI 63 BLUE at Atmosphere

Resorts 70 FLORA CAFÉ 79 LANTAWAN 80 LE CHEF AT THE MANOR 86 PESCADOS 88 RESTAURANT ALCHEMY 90 THE ALPHA

by Chef Billy King 99 ZUZUNI MEXICAN 61 AGAVE MEXICAN CANTINA 102 ARMANI/AQUA 96 TORO RESTAURANT & BAR MODERNIST 85 OPUS RESTAURANT

AND LOUNGE ORGANIC 107 GREEN GREEN

ORGANIC KITCHEN SEAFOOD 101 AL MOLO

RISTORANTE ITALIANO 63 BLUE at Atmosphere

Resorts 109 DANNY & COMPANY 68 DOS MESTIZOS 69 FERIA 70 FLORA CAFÉ

112

FALL/WINTER 2011

75

78

79 86 90

89 93 99

HAYAHAY TREEHOUSE BAR & VIEWDECK LAB-AS SEAFOOD RESTAURANT LANTAWAN PESCADOS THE ALPHA

by Chef Billy King THE GRILL HOUSE THE YATS RESTAURANT ZUZUNI

SPANISH 73 GUERNICA’S 86 PESCADOS 90 THE ALPHA

by Chef Billy King STEAKS 63 BLUE at Atmosphere

Resorts 109 DANNY & COMPANY 70 FLORA CAFÉ 73 GUERNICA’S 74 GUSTAVUS STEAK LOUNGE 76 I’M ANGUS STEAK HOUSE 79 LANTAWAN 84 MANNY O’S WINE & TAPAS 87 POPS RESTO-BAR 105 TANGO ARGENTINIAN

STEAKHOUSE 90 THE ALPHA

by Chef Billy King 89 THE GRILL HOUSE 93 THE YATS RESTAURANT SWISS 67 CHESA BIANCA VEGETARIAN 63 BLUE at Atmosphere

Resorts 64 BRASSERIE BOHEME

by The Gustavian 69 FERIA 107 GREEN GREEN

ORGANIC KITCHEN 78 LAB-AS SEAFOOD

RESTAURANT 79 LANTAWAN

90

92 96

99

THE ALPHA

by Chef Billy King THE LAZY DOG CAFÉ TORO RESTAURANT & BAR RESTAURANT & BAR ZUZUNI INDEX BY CATEGORY

BANQUET 61 AGAVE MEXICAN CANTINA 62 ANZANI 68 DOS MESTIZOS 70 FLORA CAFÉ 78 LAB-AS SEAFOOD

RESTAURANT 79 LANTAWAN 80 LE CHEF AT THE MANOR 85 OPUS RESTAURANT

AND LOUNGE 90 THE ALPHA

by Chef Billy King 89 THE GRILL HOUSE 93 THE YATS RESTAURANT 96 TORO RESTAURANT & BAR 98 TOURNE by Chef

Sandralyn Hataway 99 ZUZUNI BAR SCENE 74 GUSTAVUS STEAK LOUNGE 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK 84 MANNY O’S WINE & TAPAS 85 OPUS RESTAURANT

AND LOUNGE 87 POPS RESTO-BAR 90 THE ALPHA

by Chef Billy King 89 THE GRILL HOUSE 92 THE LAZY DOG CAFE 94 THE PLANTATION 96 T O R O R E S TA U R A N T &

CATERING 61 AGAVE MEXICAN CANTINA 62 ANZANI 64 BRASSERIE BOHEME

by The Gustavian 65 CARPACCIO 67 CHESA BIANCA 107 GREEN GREEN

ORGANIC KITCHEN

80 82 86 87 88 90

89 93 98

99

LE CHEF AT HE MANOR MAMU’S RESTOBAR PESCADOS POPS RESTO-BAR RESTAURANT ALCHEMY THE ALPHA

by Chef Billy King THE GRILL HOUSE THE YATS RESTAURANT TOURNE by Chef Sandralyn Hataway ZUZUNI

DELIVERY 61 AGAVE MEXICAN CANTINA 64 BRASSERIE BOHEME

by The Gustavian 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK 83 MANILA MAKI 86 PESCADOS 92 THE LAZY DOG CAFÉ 94 THE PLANTATION 98 TOURNE by Chef

Sandralyn Hataway DRESS CODE - CASUAL 74 GUSTAVUS STEAK LOUNGE 89 THE GRILL HOUSE DRESS CODE - BUSINESS CASUAL 109 DANNY & COMPANY DRESS CODE - SMART CASUAL 62 ANZANI 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK 85 OPUS RESTAURANT

AND LOUNGE 93 THE YATS RESTAURANT 98 TOURNE by Chef

Sandralyn Hataway DRESS CODE- FORMAL CASUAL 70 FLORA CAFÉ FULL BAR 101 AL MOLO

RISTORANTE ITALIANO 62 ANZANI 64 BRASSERIE BOHEME

by The Gustavian 68 DOS MESTIZOS 74 GUSTAVUS STEAK LOUNGE 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK

79 LANTAWAN 80 LE CHEF AT THE MANOR 85 OPUS RESTAURANT

AND LOUNGE 87 POPS RESTO-BAR 88 RESTAURANT ALCHEMY 104 SPOON by Alain Ducasse 90 THE ALPHA

by Chef Billy King 89 THE GRILL HOUSE 94 THE PLANTATION 93 THE YATS RESTAURANT 96 TORO RESTAURANT & BAR 99 ZUZUNI

FONDUE 67 CHESA BIANCA 90 THE ALPHA

by Chef Billy King LIVE MUSIC / ENTERTAINMENT 61 AGAVE MEXICAN CANTINA 62 ANZANI 68 DOS MESTIZOS 70 FLORA CAFÉ 107 GREEN GREEN

ORGANIC KITCHEN 73 GUERNICA’S 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK 78 LAB-AS SEAFOOD

RESTAURANT 79 LANTAWAN 80 LE CHEF AT THE MANOR 85 OPUS RESTAURANT

AND LOUNGE 87 POPS RESTO-BAR 89 THE GRILL HOUSE 96 TORO RESTAURANT & BAR RESERVATION REQUIRED 61 AGAVE MEXICAN CANTINA 101 AL MOLO

RISTORANTE ITALIANO 62 ANZANI 63 BLUE at Atmosphere

Resorts 103 BOMBAY DREAMS 66 CENTURY TSUKIJI 109 DANNY & COMPANY 70 FLORA CAFÉ 72 GRAN CAFFÉ CASANOVA 107 GREEN GREEN

ORGANIC KITCHEN 74 GUSTAVUS STEAK LOUNGE 79 LANTAWAN

105

93

TANGO ARGENTINIAN STEAKHOUSE THE YATS RESTAURANT

INDOOR / AL FRESCO DINING 61 AGAVE MEXICAN CANTINA 62 ANZANI 63 BLUE at Atmosphere

Resorts 65 CARPACCIO 68 DOS MESTIZOS 73 GUERNICA’S 74 GUSTAVUS STEAK LOUNGE 72 GRAN CAFFÉ CASANOVA 107 GREEN GREEN

ORGANIC KITCHEN 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK 78 LAB-AS SEAFOOD

RESTAURANT 79 LANTAWAN 80 LE CHEF AT THE MANOR 82 MAMU’S RESTOBAR 87 POPS RESTO-BAR 88 RESTAURANT ALCHEMY 89 THE GRILL HOUSE 94 THE PLANTATION 96 TORO RESTAURANT & BAR 98 TOURNE by Chef

Sandralyn Hataway 99 ZUZUNI PRIVATE / FUNCTION ROOMS 62 ANZANI 64 BRASSERIE BOHEME

by The Gustavian 65 CARPACCIO 66 CENTURY TSUKIJI 67 CHESA BIANCA 109 DANNY & COMPANY 68 DOS MESTIZOS 69 FERIA 70 FLORA CAFÉ 107 GREEN GREEN

ORGANIC KITCHEN 73 GUERNICA’S 76 I’M ANGUS STEAK HOUSE 79 LANTAWAN 82 MAMU’S RESTOBAR 104 SPOON by Alain Ducasse 90 THE ALPHA

by Chef Billy King PRIX FIXE MENU 64 BRASSERIE BOHEME

by The Gustavian www.dineasiaguide.com

113

INDEX BY CATEGORY

PATIO / OUTDOOR DINING 84 MANNY O’S WINE & TAPAS 92 THE LAZY DOG CAFE

MAJOR CREDIT CARDS ACCEPTED

92

THE LAZY DOG CAFÉ

61

AGAVE MEXICAN CANTINA

94

THE PLANTATION

101

AL-MOLO

93

THE YATS RESTAURANT

ROOFTOP BAR / LOUNGE AREA 99 ZUZUNI

SEMI-FINE DINING

65 CARPACCIO

RISTORANTE ITALIANO

98

TOURNE by Chef

62

ANZANI

Sandralyn Hataway

63

BLUE at Atmosphere

99

ZUZUNI

Resorts

103

BOMBAY DREAMS

WINE LIST

64

BRASSERIE BOHEME

62

ANZANI

by The Gustavian

63

BLUE at Atmosphere

65

CARPACCIO

Resorts

66

CENTURY TSUKIJI

65

CARPACCIO

67

CHESA BIANCA

67

CHESA BIANCA

109

DANNY & COMPANY

109

DANNY & COMPANY

68

DOS MESTIZOS

68

DOS MESTIZOS

69

FERIA

69

FERIA

70

FLORA CAFÉ

70

FLORA CAFÉ

72

GRAN CAFFÉ CASANOVA

73

GUERNICA’S

107

GREEN GREEN

72

GRAN CAFFÉ CASANOVA

ORGANIC KITCHEN

74

GUSTAVUS STEAK LOUNGE

73

GUERNICA’S

76

I’M ANGUS STEAK HOUSE

74

GUSTAVUS STEAK LOUNGE

79

LANTAWAN

75

HAYAHAY TREEHOUSE BAR

83

MANILA MAKI

& VIEWDECK

84

MANNY O’S WINE & TAPAS

76

I’M ANGUS STEAK HOUSE

85

OPUS RESTAURANT

78

LAB-AS SEAFOOD

AND LOUNGE

RESTAURANT

86

PESCADOS

79

LANTAWAN

96

RESTAURANT ALCHEMY

82

MAMU’S RESTOBAR

104

SPOON by Alain Ducasse

83

MANILA MAKI

90

THE ALPHA

84

MANNY O’S WINE & TAPAS

by Chef Billy King

85

OPUS RESTAURANT

89

THE GRILL HOUSE

AND LOUNGE

93

THE YATS RESTAURANT

87

POPS RESTO-BAR

96

TORO RESTAURANT & BAR

105

TANGO ARGENTINIAN

98

TOURNE by Chef

STEAKHOUSE

Sandralyn Hataway

90

THE ALPHA

99

ZUZUNI

by Chef Billy King

89

THE GRILL HOUSE

SMOKING & NON SMOKING 65 CARPACCIO 67 CHESA BIANCA 76 I’M ANGUS

STEAK HOUSE TAKE OUT 65 CARPACCIO 67 CHESA BIANCA 70 FLORA CAFÉ 72 GRAN CAFFÉ CASANOVA 75 HAYAHAY TREEHOUSE BAR

& VIEWDECK 76 I’M ANGUS STEAK HOUSE 79 LANTAWAN 86 PESCADOS VALET PARKING 65 CARPACCIO 66 CENTURY TSUKIJI 67 CHESA BIANCA 109 DANNY & COMPANY 76 I’M ANGUS STEAK HOUSE 85 OPUS RESTAURANT

AND LOUNGE 104 SPOON by Alain Ducasse 96 TORO RESTAURANT &

BAR

WEEKEND BRUNCH 101 AL-MOLO

RISTORANTE ITALIANO 74

GUSTAVUS STEAK LOUNGE

104

SPOON by Alain Ducasse

99

ZUZUNI

114

FALL/WINTER 2011

CR EDITS

28

ROBERT BLANCAFLOR Robert Blancaflor Group, Inc. G/F Danny Floro Building, C. Raymundo Avenue, PasigCity P: +632 628.3870 +632 584.8941 M: +63 917 987.4954 E: inquiry@robertblancaflor.com W: www.robertblancaflor.com

29

BOYET ALMAZAN Signum Events Engineering #6 Crispina Avenue, Las Pinas Village, Pamplona, Las Pinas City P: +632 873.0000 F: +632 873.9343 M: +63 917 840.5373 E: signumevents@yahoo.com W: www.signumengineering.com

38-39

HOTEL ELIZABETH Baguio: #1 J. Felipe corner Gibraltar Streets, Baguio City P: +63 74 619.0367 Cebu: Archbishop Reyes Avenue, Camputhaw, Cebu City P: +63 32 231.8000 Central Reservations Office: +632912.2691 W: www.hotelelizabeth.com.ph

40

ESKAYA BEACH RESORT & SPA Panglao Island, Bohol P: +63 38 502.9516 W: eskayaresort.com

42

RADISSON BLU HOTEL CEBU Sergio Osmena Blvd. corner Juan Luna Avenue, Cebu City P: +63 32 402.9900 F: +63 32 402.9999 Website: www.radissonblu.com

46

ANTULANG BEACH RESORT Siit, Siaton, Negros Oriental M: +63 917 300.0112 +63 920 947.6368 Booking Office: Real Street, Bgy. Mayabon, Dumaguete City P: +63 35 422.2600 / 225.8899 F: +63 35 422.2461 E: info@antulang.com W: www.antulang.com

48

ATMOSPHERE RESORTS & SPA Maayong Tubig, Dauin, Negros Oriental P: +63 35 400.6940 M: +63 917 700.2048 E: enquiries@atmosphereresorts.com W: www.atmosphereresorts.com

50-51

MOEVENPICK RESORT & SPA Punta Engano, Mactan Island, Cebu P: +63 32 492.7777 F: +63 32 492.7704 E: resort.cebu@moevenpick.com W: www.moevenpick-cebu.com

52

MANDALA SPA & VILLAS Boracay Island, Malay, Aklan P: +63 36 288.5858 F: +63 36 288.3531 E: reservations@mandalaspa.com W: mandalaspa.com

54

TIRTA SPA Boracay Island, Malay, Aklan P: +63 36 288.6841 +63 36 288.6481 M: +63 920 918.4857 +63 922 892.8696 E: info@tirtaspa.com W: www.tirtaspa.com

www.dineasiaguide.com

115

DINING RENDEZVOUS

CEU HOTEL FAMILIARIZATION TOUR AT RESORTS WORLD MANILA AUG 25-26, 2011

1.Patrick Meily with Faculty and Committee members 2.Director Nonie Abad with students 3.Director Nonie Abad with students 4.CEU Faculty Eleanor Arbillo, Leonora Samin, Catherine Soriano, and Patrick Meily 5.Genting Star Tourism Academy director Nonie Abad 7.The seminar venue in Passion at Resorts World Manila 8.Catherine Soriano, Amabelle Tavares, Janelle Ona, and Dean Cecilia Uncad

2

6

1

3

4

7

8

9

BEVERAGE SPECIALISTS INTEGRATED ASSOCIATION OF THE PHILIPPINES

LAUNCHING AT MALATE DISTRICT BAR SEPT 18, 2011

1

1.bsiap launching @ malate district 2.bsiap professional & student members 3.christian sidiangco (incharge for ministry for student affairs 4.from left kenneth guinto (treasurer), rommel prado (auditor), others member 5.jerome with his testimony 6.ramil quino0nez (vp bsiap) and student members 7.registration 8.ramil quino0nez (vp bsiap) and student members 9.mr. joseph cipriano (Operational Manager, Culinary Institute - Bayleaf Hotel member professional)

2

3

4

5

6

7

8

9

116

FALL/WINTER 2011

L’ ENTRECOTE FIRST YEAR ANNIVERSARY SEPT 22, 2011

1.Dino Santos, Bengy Toda, Martin Kaspar & Jay Ong 2.Bengy Toda and Anton Huang 3.Marc Nelson & Martin Kaspar 4.Martin & Mitzi Kaspar, Kaye Gomez & Milette Garcia 5.Kimberly Rocha, Franzisco Toda, Bengy Toda & Miguel Tambunting 6.Karen Joseph, Anne Gouthier, Carmella Etroit & Bianca Fernandez 7.CAV Chef Markus Gfeller, Susanna Montinola & Dessert Station’s Maricel 8.Don Garcia, Kaye & Mari Gomez, Milette Garcia & Martin Kaspar Maleval 9.Ria Marmonier, Alfred Wieneke, Joy & Bencon Seao, Cecille Wieneke

1

2

3

4

5

6

7

8

9

JOHNNY WALKER BLACK LABEL “STEP INSIDE THE CIRCUIT” LAUNCH AT OPUS SEPT 13, 2011

1.JOHNNY WALKER BLACK LABEL STEP INSIDE THE CIRCUIT LAUNCH AT OPUS - SEPT 13, 2011 2.Raymond Ang and James Gabrillo 3.Erik Cua and Arif Esenc 4.Joseph Pascual, Laser Figuerres, and Aleli Mesina 5.Dine Asia’s Mary Anne Meily and Tin Santos 6.Marc Nelson 7.Ces Olondriz 8.Manuel Olondriz and Maverick Leonardo 9.Fe Olivia Mir

1

2

3

4

5

6

7

8

9 www.dineasiaguide.com

117

DINING RENDEZVOUS

5th Annual NATIONAL FOOD SHOWDOWN 2011

1. THE WINNING TEAM with the GSTA team. ISCHAM Team (John Patrick Yao Ortega, Janeth Torres Lazaro and Nichole Love Mendoza Teopaco and tea coach Mr. Manoj de Silva) with the Mr. Rufino Abad, Director of GSTA and GSTA trainers, Ms. Joan Ruales, Senior Program Tutor for Housekeeping, Ms. Anabel Castillo, Asst. Admin. Manager, Mr. Romeo Sajonas, Jr., Senior Program Manager and Ms. Narizza Hortillosa, Senior Program Tutor.

2. (from L-R) ISCHAM students, Janeth Torres Lazaro, Nichole Love Mendoza Teopaco and John Patrick Yao Ortega, won the 5th National showdown-Chef Wars elimination round for NCR-Calabarzon with Mr. Romeo Sajonas, Jr., Senior Program Manager, Mr. Christian Matro, Business Development Officer, Ms. Anabel Castillo, Asst. Admin. Manager, Ms. Narizza Hortillosa, Senior Program Tutor, Ms. Sandra De Leon, F & B Program Manager, Mr. Rufino Abad, Director, Chef Raul Tamayo, Program Tutor and Ms. Avema Silva, Senior Program Tutor for Front Office.

1

2

MOEVENPICK RESORT & SPA CEBU OKTOBERFEST OCT. 29, 2011 1.The Bavarian Sound Express 2.Consul and Mrs. Sala with Moevenpick Director of Sales Golly Talens 3.Dr. and Mrs. Seidenschwarz with Moevenpick GM Klaus Graesslin and Mayor Paz Radaza 4.Gov. Gwen Garcia welcomed by Oikonomos’ Manman Osmeña and Red Arias with Moevenpick’s Helmut Gaisberger 5.Helmut Gaisberger with Consul Arcadio Alegrado and Jove Alegrado 6.Jessica and Bobit Avila with mayor Paz Radaza 7.Meg and Pazu Eteve and Red Arias 8.Warren Hing, Ronald Conopio with Manman and Pam Osmeña 9.Mrs. & Dr. Seidenschwarz, Horst and Quennie Amman, Klaus Greasllin and Mayor Paz Radaza

1

2

3

4

5

6

7

8

9

118

FALL/WINTER 2011

ACE SAATCHI & SAATCHI ANNIVERSARY PARTY 2011 1.Raymond Rodriguez, Spencer Yu and Dax Avenido of Toyota-Lexus Philippines with Arthur Young, Jr., Maryanne Meily and Tin Samson-Santos 2. Ace Saatchi’s Lou Santos with P&G Philippines Anama Dimapilis, Raj Puddipedi, Chad Sotelo and Jun Guevara 3.Ace Saatchi & Saatchi’s Mead Johnson Account Service Team headed by Edg Samson 4.Maryanne Meily and Tin Samson-Santos with Ace Saatchi’s Chairman, Arthur Young, Jr. 5.Maryanne Meily and Tin Samson-Santos together with Matt Seddon, Raj Puddipedi and Danish Rahman 6.Dine Asia’s EIC, Maryanne Meily, Tin Samson-Santos, and Deanna Mendoza flanking Ace Saatchi’s Executive Creative Director Andrew Petch 7.Matt Seddon, Raj Puddipedi, P&G Philippines’ Marketing Director, Danish Rahman, P&G Philippines FH&C Country Manager, Lou Santos 8.Mead Johnson’s Paul Richards and Family together with Arthur Young, Jr. 9.Deanna Mendoza, Tin Samson-Santos, Mel Garrovillo, Ace Saatchi Planning Supervisor

1

2

3

4

5

6

7

8

9

KASBAH MANILA CALLING AT TIME IN MANILA Aug. 20, 2011

www.dineasiaguide.com

119

DINING RENDEZVOUS

Dine Asia Travels to Hong Kong, Malaysia, Taiwan

120

FALL/WINTER 2011

Dine Asia’s 3rd Anniversary and Summer-Fall 2011 Issue Publicity Launching

www.dineasiaguide.com

121

Have Dine Asia delivered to your door and we could be

BUYING YOU DINNER! (3 issues BEGINNING FALL/WINTER,2011) PHP 750.00

(6 issues BEGINNING FALL/WINTER,2011) PHP 1500.00

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 836 - B Balagtas St., Shaw Blvd., Mandaluyong City, Philippines Or email us at info@dineasiaguide.com.

Photoville International

w w w . i p h o t o v i l l e . c o m w w w. f a c e b o o k . c o m / P h o t o v i l l e. I n t e r n a t i o n a l www.dineasiaguide.com

123 23

www.dineasiaguide.com

124