RESTAURANT LISTING
PHOTO SOURCE: FARFALLA PASTA BAR & CLAUDE’S CAFE
www.dineasiaguide.com
49
PHILIPPINE MAP
ILOCOS NORTE
BAGUIO
LUZON PAMPANGA METRO MANILA CAVITE NAGA BORACAY CEBU
PALAWAN
VISAYAS
BOHOL
DAVAO
MINDANAO ©2010 Google - Map data ©2010 Google
LUZON RESTAURANTS Makati City 53 54 56 64 58 59 60 61 62
360 RESTAURANT & BAR BARCINO BRASSERIE BOHEME by The Gustavian C2 CLASSIC CUISINE CARPACCIO CHESA BIANCA CHILI PEPPERS I’M ANGUS NU.VO
MaNDALUYONG City 64
C2 CLASSIC CUISINE
Manila 64
C2 CLASSIC CUISINE
Muntinlupa City 63
THE FRENCH CORNER
Pasay City 64 66 68 69
C2 CLASSIC CUISINE OCEANA PATIO GUERNICA UNIT 8 CAFÉ
Quezon City 70 57
64 60 71 72
8 SPICES BRASSERIE BOHEME by The Gustavian C2 CLASSIC CUISINE CHILI PEPPERS GRAN CAFFÉ CASANOVA NINYO
SAN JUAN CITY 64
C2 CLASSIC CUISINE
PHOTO SOURCE: BRASSERIE BOHEME & BARCINO
Taguig City 73 54 74
AUBERGINE BARCINO THAI AT SILK
NAGA CITY 77 78 79
BIGG’S DINER CAFÉ PLAZUELA CHEF DOY’S GOURMET RESTAURANT
Angeles City 75
THE YATS RESTAURANT
Baguio City 76
LE CHEF AT THE MANOR
LEGASPI CITY 60
CHILI PEPPERS
NAGA CITY 77 78 79
BIGG’S DINER CAFÉ PLAZUELA CHEF DOY’S GOURMET RESTAURANT
PUERTO PRINCESA CITY 80
PESCADOS
TAGAYTAY CITY 64
C2 CLASSIC CUISINE
TACLOBAN CITY 57
BRASSERIE BOHEME by The Gustavian
METRO MANILA MAP
©2010 Google - Map data ©2010 Google 52
SPRING/SUMMER 2010
Luzon | Metro Manila | Makati City
THREE SIXTY° RESTAURANT & BAR www.threesixtyrestobar.com 2nd Flr. A. Venue Mall, Makati Avenue, Makati City PH: +63 2 994.9674 +63 2 514.1297 Mon/Tues/Thurs/Sat 11:00 am - 1:00 am Wed/Fri/Sun 11:00 am - 3:00 am
American Asian Chinese Filipino French Grilled
Italian Japanese Korean Seafood Thai Vegetarian
Bar Scene Catering Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required
A bit of everything comes full circle at 360º Restaurant and Bar, the newest all-around dining haven located at A.Venue Mall in Makati City. Currently offering lunch, snacks, and dinner, 360º also caters to parties, debuts, receptions,
and
other
special
occasions. A fusion of oriental and international
dishes
dominates
the wide variety of culinary fare consisting
of,
among
others,
chicken rolls, lotus rice, prawn dumplings, and Vietnamese spring rolls. The quality, flavor, and taste of the food are quite exceptional, pleasantly creating a truly epicurean delight. The interior is designed blending East Asian décor with minimal lines for a touch of Zen. The ambiance is stylish but in a very cozy manner, making guests feel comfortable and wanting to stay longer, sometimes even inviting more friends to come over. 360º specializes in the holding of monthly events, intended to attract loyal patrons and new guests. Also a lifestyle restaurant that every so often mixes fashion and food together, 360º Restaurant and Bar’s service is reflected in its innovative tagline - “We will bring the world to one’s senses.”
sample menu selections appetizer:: Adobo Flakes Philippine proud recipe-pork stew in soy sauce, vinegar, garlic, black pepper til tender, and crispy fried 360 Okoy Our version of “OKOY” (An Ilocano Dish) -Julienne of mixed vegetables and prawns, deep fried crispy served with our house vinegar dip 360 Chicken Roll Boneless chicken thigh with basil wrapped in bacon 360 Lechon Macau Sisig Diced chinese style grilled pork belly, chicken liver, with soy sauce and vinegar topped with sunny side up egg in a sizzling plate. very tasty!
dimsum:: Steamed Prawn Dumplings Fried Shrimp Dumplings Fried Potstickers Shanghai Spring Roll Pensic Prito Crispy Cream Cheese Crab Wanton
fried rice:: Lotus Fried Rice Yang Chow Fried Rice Slated Fish Fried Rice Lap Chong/Chorizo Fried Rice
chef’s specialties:: Pan Fried Tilapia Fillet With welded spinach in coconut sauce Steamed White Chicken 1/2 Steam white chicken served with ginger sauce Soy Sauce Chicken 1/2 Steam soy sauce chicken served with ginger sauce Crispy Fresh Shiitake Tempura Crispy fried shiitake mushroom tempura batter served with our very own special sauce Seafood Special Grilled lapu-lapu fillet accompanied with prawns and scallops with fresh shiitake mushroom and asparagus in pumpkin cream sauce
all-time favorites:: Pan Fry Lapu-Lapu with Superior Sauce, Pan fry lapu-lapu fillet with asparagus in superior sauce topped with garlic bits and shallots Stir Fry Brocolli Flower with Beef Spareribs with Red Sauce Shrimp Popcorn Crispy fried crystal prawns tempura batter served with trio sauce www.dineasiaguide.com
53
Luzon | Metro Manila | Makati City
BARCINO WINE RESTO BAR www.barcino.com.ph barcino@barcino.com.ph Barcino Ortigas 2/F City Golf Plaza, Julia Vargas Ave., Ortigas, Pasig City PH: +63 2 636.2963 Barcino Fort Bonifacio Unit 101 Forbeswood Heights, Rizal Drive, The Fort, Taguig City PH: +63 2 900.0726 Barcino Greenbelt 2 Ground Level, Ayala Center, Makati City PH: +63 2 501.3250
Barcino Greenbelt 5 Lower Ground, Ayala Makati City PH: +63 2 914.0274, +63 2 501.3250 FAX: +63 2 634.6307
sample menu selections Center,
Ortigas & Fort: 10:00 am - 2:20 am Greenbelt 5: 11:00 am - 9:00 pm Greenbelt 2: 10:00 am - 4:00 am Spanish Banquet Catering Bar Scene Full Bar BYOB Wine List Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted Take Out
Barcino is a four-year old establishment that has branches in Ortigas, Greenbelt 2, Greenbelt 5, and at The Fort. Barcino, which directly translates as Barcelona in the Roman language, has been known to offer a wide array of good wines at quality prices and serve first-class Spanish foods. Nowadays, you can taste the new and delectable dishes of prestigious Spanish chef Jaume Vinallonga. Thanks to his culinary knowledge and skills in the kitchen, Barcino has upgraded its menu in all aspects. Barcino is frequented by the regular crowd to enjoy their latest bestselling dishes like Fresh Tuna Salad, Maya-Maya a la Vasca, Patatas a la Riojana, Angulas al Ajillo, and Shitake con Jamon. Similar to traditional wine cellars in Spain, the restaurant’s interiors consist of wooden furniture, wine barrels, and dim lighting - all accompanied by Spanish music playing in the background that creates a superb ambiance for every party that goes on till the body drops. One of the reasons why people visit the place is because of the cozy and comfortable feel Barcino provides its customers. For the utmost in personalized service, feel the Spanish culture and join the Barcino feeling!
tapas platter::
Tapas Gourmet Chorizo bilbao, jamon serrano, fuet extra, manchego queso,ensaladilla rusa, chorizo pamplona Tapas Barcino Croquetas marisco, croquetas pollo y jamon, ensalada rusa, chorizo empanada, montadito salmon, y congrejo, tortilla española, olives, tortilla vegetales, albóndigas de casa Chorizo Platter Chorizo camplona, chorizo bilbao chorizo iberico, chorizo picantes frito Montadito Variados Selection of special tapas
favorites:: Empanadas Vegetales Stuffed with spinach, fetta cheese, carmelized onions and piquillos Ensalada Catalana A hearty mix of salad green with fresh tomatoes, onions, hard-boiled eggs, carrots, with olive oil and balsamic vinaigrette Canelon dela Casa Canelloni stuffed with ground chicken & sobrasada Shitake con Jamon Grilled shitake mushroom, jamon serrano with smoked pepper sauce Brochetas Chorizo Grilled chistorra,morcilla and butifarra Canelon de Seafood Cannelloni stuffed with crab meat and shrimps Pasta Negra Penne pasta with squid ink and béchamel sauce
traditional spanish:: Callos ala Madrileña Hearty soup of chick peas, chorizo tripe and beef Chicken et porc Paella Classic Spanish paella with a Madrileño twist of choice chicken and pork cuts added to this sumptuous dish of saffron rice and vegetables Pulpo ala Gallega Boiled octopus and potatoes, extra olive oil Paella Negra Blackened rice with squid ink and calamares Butifarra amb Mongetes Fried butifarra sausage and sautéed white beans Albondigas dela Casa Meatballs in smoked pepper sauces and boiled potatoes Angulas Al Ajillo Baby eel fried in olive oil and garlic Gambas Al Ajillo Spicy shrimp in garlic oil www.dineasiaguide.com
55
56
SPRING/SUMMER 2010
Luzon | Metro Manila | Makati City
B Y
T H E
G U S T A V I A N
sample menu selections
BRASSERIE BOHEME Brasserie Boheme by The Gustavian 119 L. P. Leviste Street, Salcedo Village, Makati City PH: +63 2 403.4774
The Gustavian - Tacloban Level 1-101 Robinsons Place, National Highway, Tabuan Marasbaras, Tacloban City PH: +63 53 323.6348
The Gustavian - Ayala Stall F103, Level 1, Terraces Area, Ayala Center Cebu, Cebu Business Park, Cebu City PH: +63 32 514.1979 PH: +63 32 238.8971
Monday - Sunday 6:00 am - 11:00 pm
The Gustavian - Eastwood Unit A-120 Ground Level, Eastwood Mall, Eastwood City, Libis, Quezon City PH: +63 2470 2984
Continental Vegetarian Catering / Delivery Full Bar Private/Function Rooms Major Credit Cards Accepted
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 Chefs Robert Lilja and Mason Ring, their creativity and versatility quite unmistakable in their signature specialties such as Mussels in White Wine and Cream, Gravlax Salmon, and Tournedos Pavarotti. At Brasserie Boheme, there is a 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 take-out or dine-in, there is the widest variety of delectable deli items to choose from. Contemporary interiors totally define the cozy and informal ambiance.
soup:: Spinach Soup Garlic / cheese Mushroom Soup Shitake / cream / wine Cold Gazpacho Soup Tomato / bell pepper / cucumber Cream of Tomato Gin / basil
main:: Sole Mexicane Avocado white wine sauce / feta cheese / veggie egg white Grilled Salmon Dill cream potato sauce / red beets / capers salsa Seafood Bake Mussels / sole / shrimps / olives / tomato / bruschetta / risotto croquettes Pork Escalope Au Provencale Marsala gravy / pickled celery / roasted garlic / mashed potatoes Hungarian Chicken Paprika Ginger garlic rice Beef Gorgonzola Saltim Bocca Polish panfried potatoes Lamb Caldereta Tomato / bell pepper / potatoes / carrots
salad::
Nicoise Salad Tuna / haricot beans / tomato / new potatoes / devilled egg / olives Napoleon Salad Sun-dried tomatoes / roasted vegetables / Candied Walnuts Thai Shrimp & Pomelo Salad Shrimps / lettuce / cilantro / lime Greek Farmers Salad Green bell pepper / tomatoes / olives / onions / lemon & olive oil House Salad Smoked salmon / ripe mango / mustard dressing
vegetarian choice:: Vegetarian Samosa Goat cheese crostini salad Spinach & Tomato Dahl Vegetable egg white omellette bruschetta
For a feel of the Old World and the flavorful taste of “simply classic cuisine,� come home to Brasserie Boheme by The Gustavian. www.dineasiaguide.com
57
Luzon | Metro Manila | Makati City
Carpaccio RIstorante Italiano www.carpaccio.com.ph
Italian
7431 Yakal Street San Antonio Village, Makati City PH: +63 2 843.7286 +63 2 867.3164
Catering Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout
Monday - Sunday Lunch: 11:00 am - 3:00 pm Dinner: 6:00 pm - 11:00 pm
sample menu selections appetizer:: Carpaccio alla Cipriani The traditional beef carpaccio served with extra virgin olive oil, freshly-ground black pepper, and fresh parmesan shavings Carpaccio di Salmone e Branzino alla Marinara Salmon and seabass with tomatoes, garlic, basil, capers and onion in olive oil
salad:: 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 nonsmoking 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!
Insalata Caprese Tomatoes, rucola (seasonal) fresh bufala mozzarella and basil leaves. doused with extra virgin olive oil Insalata di Mare Siciliana Prawns, squid, scallops, mussels, clams and cod fillets in extra virgin olive oil flavoured with peperoncini, oregano and garlic, sprinkled with parsley and garnished with lemon wedge.
soup:: Crema d’Aragosta Lobster cream soup with cognac
pizza:: Pizza con Salsiccie with tomatoes, italian sausages, mozzarella cheese and oregano Pizza Emilio An original creation, pizza style sandwich filled with Tuna, shredded Iceberg Lettuce, sliced tomatoes and Mayonnaise. A very crispy and tasty experience
pasta:: Alla Marinara Clams cooked in white wine, garlic, olive oil, parsley, freshly-ground black pepper and dash of lemon Ai Funghi Porcini Fresh mushroom and cepes in olive oil, garlic, parsley and parmesan cheese Cannelloni della Casa Pasta tubes filled with spinach, mushroom and ground meat, served with besciamella sauce, parmesan cheese and roman tomatoes
main course:: Risotto ai Porcini e Dadolata di Pollo Saffron risotto with funghi porcini, grilled diced chicken breast and roman tomatoes sprinkled with parmesan cheese Branzino alla Carpaccio Chilean seabass served on garlic mashed potatoes, Saffron cream sauce with tomatoes, grilled garden vegetables Bistecca di Manzo della Casa Grilled US certified angus rib eye steak 8 oz served with your choice of pizzaiolo sauce or forest Mushroom topping 58
SUMMER/FALL 2010
Luzon | Metro Manila | Makati City
CHESA BIANCA www.chesabianca.com.ph
Swiss
7431 Yakal Street San Antonio Village, Makati City PH: +63 2 815.1359 FAX: +63 2 893.1573
Catering Fondue Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout
Monday - Saturday 11:00 am - 11:00 pm
sample menu selections appetizer:: Chesa Bianca Platter Thinly sliced air dried meat delicacies from grison Entlebucher Foerster-Schnitte Toasted rye bread topped with ham and creamed mushrooms overbaked with emmental cheese
salad:: Sausage & Cheese Salad (Wurscht & Chäs Salat) Swiss style sausage salad with appenzeller cheese (main course)
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 Swissstyle 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.
soup:: Fishsuppe Stein Am Rhein Vegetable cream soup with fillet of white fish from lake constance
main course:: Zürcher Geschnetzeltes The all time favorite, sliced veal in a mushroom cream sauce served with crisp swiss rösti potatoes Schweins Cordon Bleu Ham and Gruyère cheese stuffed breaded pork escalope served with french fries and lemon wedge Forelle Nach Müllerinnen Art Whole panfried trout topped with brown butter and lemon. Sprinkled with parsley, served with potatoes
specialties:: Älpler Maggrone Swiss style cheese macaroni, with appenzeller cheese topped with fried onions, served with cinnamon flavoured apple wedges Clochard Roeschti Crisp Swiss roesti topped with a grilled cervelat sausage, bacon, crisp onion rings and a fried egg Pork Knuckles with Sauerkraut A whole pickled knuckle cooked like in the heart of Europe served with boiled potatoes Fondue Traditional fondue with gruyère and emmental cheese white wine, garlic and black pepper
desserts:: Schoggi Fondue (2 Pers) Chocolate fondue served with fresh seasonal fruits Meringues Chantilly Meringue with vanilla ice cream, whipped cream and condiment
www.dineasiaguide.com
59
Luzon | Camarines Sur | Naga City
CHILI PEPPERS Rizal Drive, Legazpi City Cosmopolitan Tower, Valero St., Salcedo Village, Makati City Casmer Bldg., Salcedo St., Legaspi Village, Makati City Enterprise Bldg., Ayala Ave., Makati City
American Eclectic/World Filipino Barbeque/Grilled Bar Scene Delivery Indoor/Al Fresco Dining Takeout
Cybermall, Eastwood, Quezon City OPEN 24 hours except Sundays (Valero) Monday - Sunday (Naga) 7:00am - 11:00pm Since the Bicol region has been
sample menu selections Baby Come Back Half rack of pork ribs, double basted with hickory bbq sauce. Our Best Seller. Jurassic Ribs Pork tender beef ribs crispy fried, marinated in our original sweet oriental sauce Crispy Patang Dagat A healthy tuna version of crispy pork pata Sinigang sa Buko na Salmon Head Our version is cooked in a buko juice sour tamarind broth Paella Valenciana Steaks Porterhouse, t-bone, rib-eye, fillet mignon Pinangat Laing
famous for its native assortment
Bicol Express
of spicy food, Chili Peppers is
Crispy Garlic Ribs
a fitting name for a restaurant
Big Daddy’s Steak
that is located there. When you
Pork Tenderloin ala Pobre
walk into the restaurant, you are
Chubster Chicken
welcomed by a carnival of colors on
Chicken BBQ
the wall, which lend an atmosphere
Spareribs
that is very tex-mex. With bossa
Breaded Porkchop
nova and some Latin beat playing in the background, Chili Peppers has become a hotspot for music and entertainment. The eclectic menu crafted by consultant Chef Manuel Abella, a graduate of the California Culinary Academy, is a concoction of flavorful American dishes. Junjie Abella, meanwhile, prepares signature dishes that are classic and with a twist such as baby back ribs, jurassic ribs, and sinigang sa buco using ingredients that are not available locally.
Liempo Bizkits Sweet Chops Tuna Steak Tanigue Steak Bangus Steak Grill Squid Spicy Squid
With a very relaxed, casual, and friendly service, Chili Peppers is the place
Tuna Sisig
to dine for locals and tourists where good food and great times meet.
Tuna Yakitori Beef Salpicao Gambas Steak Havanero Chili Peppers Deep Fried Sisig Rice Bicol Combo 1 Bicol Combo 2
60
SUMMER/FALL 2010
Luzon | Metro Manila | Makati City
I’M ANGUS STEAK HOUSE www.i-am-angus.com.ph 7431 Yakal Street San Antonio Village, Makati City PH: +63 2 892.6260 Monday - Saturday Lunch: 11:00 am - 3:00 pm Dinner: 5:00 pm - 11:00 pm
American Steaks Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout
sample menu selections appetizer:: Beef Tatare Raw marinated ground beef served with toasted bread Angus Appetizer Sampler A trio of prawn cake, homemade chorizo, and seared mahi tuna piri piri Seared Duck Liver on Mash With apricots
salad:: Indulge in the finest certified Angus original
steak, side
fresh
seafood,
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 worldclass 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
Caesar Salad Romaine lettuce with caesar dressing, bacon and garlic crôutons Prawns Salad Steamed prawns with asparagus, tomatoes and fennel with green goddess dressing
soup:: Mushroom Cappuccino Cream of mushroom soup topped off with a delicate milk frothing Baked Onion Soup Slow roasted caramelized onions in an onion brother, topped off with a gratinated Gruyere crouton Boston Clam Chowder A cream-based clam soup with bacon and a variety of vegetables
from the grill::
freshness of their food choices as the chef serves them straight from the
Grilled on Swiss Beechwood with your choice of sauce and sidings
grill. Cave Werdenberg, the wine bar, provides an alternative to pass the
Tomahawk Steak (21oz) Certified Angus
time while enjoying top-rated wines after a sumptuous meal. Celebrate life’s pleasures only at I’m Angus, the Prime Steakhouse!
Beef (CHILLED BEEF) Striploin (12oz) Certified Angus Beef (CHILLED BEEF) Rib-Eye Certified Angus Beef (PRIME STEAKS) BBQ Baby Back Rib Provencale Style Rack of Lamb Chilean Seabass
desserts:: Crepe Suzette An all time favourite served with lemongrass ice cream I’m Angus Dessert Sampler Bavarian cream with raspberries, trio of chocolate mousse, and banana foster
www.dineasiaguide.com
61
Luzon | Metro Manila | Makati City
NUVO nuvomakati@yahoo.com Ground Floor, Greenbelt 2, Ayala Center, Makati City PH: +63 2 757.3698/+63 757.3699
French Mediterranean 2
Monday - Sunday Dinner: 5:30pm onwards Mezzanine: 9:00pm onwards
Bar Scene Live Music/Entertainment Indoor/Al Fresco Dining Wine List
sample menu selections appetizer and salad:: Shrimp Cocktail Poached white shrimps marinated in spicy cocktail sauce with ripe mango, olives, quail egg & finely chopped lettuce Salad N U • V O Salad of mango, walnut, pear, free range egg & mesclun in blue cheese fondue Goose Liver Pan-fried goose liver with calvados jus, caramelized apple & ripe mango balls with mashed potato
Nuvo’s sophisticated atmosphere is as hip and stylish as its patrons. Located
at
the
fashionable
Greenbelt 2, the highly stylized design pushes the cutting edge concepts of the restaurant and wine bar. The stunning interiors feature a circular bar at the center of the indoor dining area where five artsy lamps hang above it. The main attraction is the chameleon back-wall that magically changes color. The ambiance is perfectly matched by the French-Mediterranean cuisine. For starters, try specialties such as foie gras with mashed potatoes calvados jus and caramelized apples or grilled scallops and prawns wrapped in parma ham with mesclun salad. For the main dish, taste the Chilean sea bass or Nuvo peppered fillet steak. And for dessert, sample the Nuvo panna cotta. Offering the best of service and fine dining combined with world class entertainment, Nuvo hosts unparalleled special events. The al fresco area holds theme parties where guests can groove to the beats spun by famous DJs or live music during weekends. The mezzanine is a more exclusive area where guests can lounge at cozy nooks. Nuvo provides an easy segue when it transforms into the hottest bar in the city.
soup:: Our Bouillabaisse The classic dish from the south of france with stewed fish & seafood in saffron & fennel broth served with rouille sauce & garlic bread
Rice:: Risotto Creamy saffron flavored chicken and prawn risotto
fish and seafood:: Chilean Sea Bass Pan-fried chilean sea bass with lemon-butter sauce, caramelized green asparagus and herbed pan-fried olive potatoes Sea Bass Soy Jus Grilled sea bass enhanced with soy jus, steamed roulade of chinese cabbage and bean sprouts, ginger flavored steamed rice Grilled Mixed Seafood (Lapu, salmon, snapper, prawn and scallop) creamy saffron sauce and vegetables risotto
meat and poultry:: Duck A La Orange Roasted U.S. duck breast stuffed with fresh orange with orange reduction steamed broccoli & potato lyonaisse Steak Foie Gras Seared U.S. tenderloin steak –160 g - with grilled goose liver & natural jus served on a trio of buttered beans N U • V O Peppered Filet Steak Seared black angus fillet steak -180g – crusted with crushed black pepper corns garden fresh vegetables & potato gratin
desserts:: N U • V O Frozen Brazo de Mercedes Layers of meringue, crust, milk-nuts and vanilla ice cream served with raspberry sauce N U • V O Panacotta Vanilla flavored panacotta served with peach apricot compote & vanilla ice cream
62
SUMMER/FALL 2010
Luzon | Metro Manila | Muntinlupa City
THE FRENCH CORNER Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang, Muntinlupa City PH: +63 2 771.2346 FAX: +63 2 771.0549 Monday – Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm
Continental Filipino French Italian Mediterranean Barbeque/Grilled Banquet/Catering Full Bar Indoor/Al Fresco Dining Valet Parking Wine List Major Credit Cards Accepted
Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for fine French Mediterranean cuisine. The French Corner offers a refined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths, and exquisite art pieces hanging on the walls. Still, the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Dishes such as The French Corner’s pan-fried goose liver salad, the lamb rack “herb de provence”, and roasted Chilean sea bass are clean on the palate and prepared in a “neo-classic” style of cooking. Discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer at The French Corner.
sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy dressing The Manor Salad Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms
soup:: Chefs Special Soup Daily from Baguio’s best produce Special requests:: Should you wish to have a special soup prepared, we are happy to do so
chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce
creative combinations:: Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with caesar salad Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables Baked Chicken Saltimbocca In thyme Jus with potato wedge-garlic-shallot confit steamed brocolli
classic favorites:: Aged U.S. Prime Rib-Eye (300 g) Served with your choice of sidings - 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:: Cheesecake with Chocolate Bits Served with vanilla sauce Souffle “Le Chef” With peach, lady finger & apricot brandy Banana Split “Le Chef Style” Traditional Chocolate Mousse Cheese Platter
www.dineasiaguide.com
63
Luzon | Metro Manila | Mandaluyong City
C2 CLASSIC CUISINE www.cravingsgroup.com 287 Katipunan Avenue, Loyola Heights, Quezon City PH: +63 2 426.6681 TELEFAX: +63 2 928.7942 6/L The Shangri-la Plaza Mall, Mandaluyong City Tel. Nos. 636 1510 / 636 1509 3/F Mega Atrium, Bldg. A, SM Megamall, Pasig City Tel. Nos. 710 4759 / 470 1152 2/F Archaeology Section, Power Plant, Makati City Tel. Nos. 897 8113 / 897 3911 Level 1 Midtown Wing, Robinsons Place, Malate Manila Tel. Nos. 567 2402 / 466 6387
2/F Summit Ridge Promenade, Tagaytay City Tel. No. 483 0114 Interior Zone, Carpark Bldg. SM City North Edsa, Quezon City Tel. No. 332 4708 18 Missouri St. Northeast Greenhills, San
Juan City Tel. Nos. 723 2347 / 726 2712 Sunday - Thursdays 4:00pm - 11:00am Fridays and Saturdays 4:00pm - 1:00am Filipino Catering Delivery (thru City Delivery)
Born out of the collaboration between the Culinary Center for the Arts (CCA) and Cravings, C2 Classic Cuisine was established to cater for the upscale market of Cravings patrons. Bestsellers include Crispy Kare-kare,
BinangoongangLechonKawali, and the BibingkaSouffle. Since 2004, chef de patron Oliver Gascon and his teamare the ones making the recipes as they redefine Filipino classic dishes. Adding to their list of achievements was the award for being the best restaurant in Asia by the Miele Guide in 2009. kare,BinangoongangLechonKawali, and the BibingkaSouffle. Since 2004, chef de patron Oliver Gascon and his teamare the ones making the recipes as they redefine Filipino classic dishes. Adding to their list of achievements was the award for being the best restaurant in Asia by the Miele Guide in 2009.
sample menu selections seafood:: Tortang Alimasag Golden fried crabmeat patties served with pickled mustard leaves and sweet chili sauce Seared Tilapia in Coconut Emulsion Tender tilapia fillet served with pineapple salsa in creamy coconut sauce Mixed Seafood in Aligue Sauce A trio of shrimps, squid and fish fillets stewed in crab fat sauce and spices then finished with coconut milk Crispy Tawilis Fish fingerlings battered and deep fried then drizzled with sweet soy glaze
meat & poultry:: Tinolang Binakol Tender chicken cutlets in ginger coconut soup with diced sayote and coconut strips Lechon Paksiw na Pata Boneless roasted pork leg slowly stewed in sweet liver gravy, spices and vinegar Crispy Kare Kare A must try! Crispy, boneless pork leg drizzled with rich peanut sauce Sizzling Bulalo Steak juicy and tender garlic crusted beef shank in creamy gravy, served with native greens and topped with toasted garlic
vegetables:: Lumpiang Hubad A medley of vegetable strips sautéed in sweet and garlic peanut sauce Guinataang Puso ng Saging Spicy banana heart in coconut cream sauce wrapped in lettuce leaves Tortang Talong baby eggplant pan fried with egg drizzled with sweet soy glaze and topped with crispy dilis and pea – shoot salad
desserts:: Pastillas de Pana Cotta A perfect blend of rich, creamy milk custard pastilles morsels Champorado Mousse Dark chocolate rice pudding layered with Spanish chocolate mousse and served with crisp otap cookie Bibingka Souffle An award winning dessert – light and fluffy blend of coconut custard, salted egg, quezo de bola and toasted coconut
www.dineasiaguide.com
65
Luzon | Metro Manila | Pasay City
OCEANA RESTAURANT www.oceanaphils.com
Eclectic/World Cuisine
Building A San Miguel by the Bay, SM Mall of Asia, Pasay City PH: +63 2 556.3195 TELEFAX: +63 2 556.3196
Banquets Functions/Catering Patio/Outdoor Dining Seafood Takeout Available Parking Daily & vNightly
Sunday - Thursdays 4:00pm - 11:00am Fridays and Saturdays 4:00pm - 1:00am
of
Mexico,
Spain,
the
Korea,
Philippines
Tastes of Bangkok Fried shrimp skewers, savoury grilled pork sate and pad thai noodles Tastes of Tijuana Cheese flautas, nachos grande, beef and pork quesadilla with guacamole and salsa Tasting Barcelona Saffron rice with an assortment of seafood and meat
Putting together the distinct flavors
sample menu selections
Vietnam,
Greece,
and
comes
a
restaurant that gives its guests an opportunity to experience traveling
through
food.
Established
in
then-
2009,
dubbed as C2 Classic Cuisine, Oceana features a wide selection of dishes while offering an intimate and relaxing view of the Manila bay. Its signature dishes include their own version of
the famous Paella, and the Crispy Boneless Pork Leg, which guests always come back for. Whether you are dining with friends or enjoying a romantic dinner while marveling at the Manila Bay sunset, Oceana has proven itself visually and tastefully appealing.
Tasting Tuscany Braised Osso Bucco beef shank served with truffled risotto Tasting Bordeaux Coq Au Vin chicken stew in red wine served with rice pilaf Tasting Bavaria Grilled Schublig, Bratwurst and Frankfurter sausages served with boiled potatoes, sauerkraut and mustard Tasting Sau Paulo Churascco style grilled chicken served with rice pilaf
pasta:: Chapchae Sesame flavored Chinese vermicelli noodles, beef tenderloin and vegetables Seafood Laksa Spiced Asian flat rice noodles with prawns and squid Egg Noodle Salad with Sesame Chicken Egg noodles with sesame chicken, bean sprouts and vegetables Mee Goreng Sweet and spicy egg noodles with coriander, chicken, prawns and vegetables Pho Ginger-flavored flat rice noodles with beef tenderloin and onions
pizza: Moussaka Pizza Eggplant and zucchini with ground beef, vegetables and tomato sauce, topped with sour cream Smoked Cheddar, Anchovy and Garlic Pizza Garlic flavored, smoked cheddar-based anchovy Beef Kebab Pizza Grilled beef in red curry sauce on melted cheese Yakitori Pizza Japanese-inspired pizza with grilled chicken teriyaki and vegetables Mango and Salted Egg Pizza Mango and salted egg on melted cheese and arugula
www.dineasiaguide.com
67
Luzon | Metro Manila | Pasay City
PATIO GUERNICA www.patio-guernica.com guernicapatio@yahoo.com
Spanish Steaks
2nd Flr., Entertainment Mall, SM Mall of Asia, Pasay City Head Office: 21-D 21st Floor Strata 100, Ortigas Center, Pasig City PH: +63 2 804.0837
Bar Scene Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Wine List Reservation Required Major Credit Cards Accepted
Monday - Sunday Lunch: 10:00 am - 11:00 pm
For more than five decades, Patio Guernica has been serving authentic Spanish cuisine and regarded as the first Spanish restaurant in Manila. Now located at the Mall of Asia, Patio Guernica offers Spanish dishes that comprise its especialidades de
la casa, food cooked as you order to bring out the best in taste and aroma, consisting of sopas, tapas,
ensaladas, paellas, lengua, rabo de toro, entradas mariscos, and pescados. The menu of Spanish bestsellers include paella valenciana, paella negra, paella marinara, tapas sampler, and pan de hamon serrano served with manchego. For desserts, try the Mango Jubilee, fresh ripe mango flamed at your table or Francescano, deep-fried ice cream. And for the perfect ending, Spanish Coffee, brewed coffee with Spanish brandy, cream, and kahlua. Chef Andy Rijalde creates the signature specialties like an artist, making sure that the original recipes remain the same. The Spanish-inspired setting is evident in the rustic décor that blends well with the Spanish tiles, chandelier lightings, and old contemporary paintings, providing an atmosphere of romance. Experience “the best of authentic Spanish flavor” while dining at Patio Guernica.
sample menu selections appetizer:: Tabla de Jamon Serrano World’s finest cured raw ham served in paper thin slices with pickled cucumbers and cocktail onions Gustos de Salmon Norwegian smoked salmon with capers, onions, chopped egg and horseradish sauce Angulas a la Balbania Baby eels seasoned with garlic and chili in virgin olive oil Tapas Sampler - for four Albondigas de cordero, gambas al ajilllo champinones al ajillo, calamares fritos
seafood:: Langostinos a la Plancha “Forestal” Grilled king prawns, well seasoned and garnished with mushrooms, topped with roasted garlic and served with linguini noodles Zarzuela de Mariscos A seafood medley prawns, mussels, clams, squids, fish and crabmeat in a rich tomato sauce with sherry. served with rice
house specialties:: Lengua Estofada Tender braised ox-tounge, flavored with sherry and red Wine in brown sauce, garnished with mushrooms and olives, served with boiled potatoes Callos a la Madrilena Ox tripes, sautéed with chorizo, ham, bacon and grabanzos in a fresh herb tomato sauce Rabo de Toro Bullfighter’s favorite dish. oxtail stew, simmered in red wine sauce, with aromas and vegetables Caldereta de Cordero Malagua lamb stew, simmered and flavored with spanish brandy and dry white Wine
paella:: A La Valenciana Classical rice dish with shellfish, chicken and chorizo Paella Negra With squids prepared in their own ink A La Marinara Fishermen paella, with prawns, mussels, squids, crab meat and fish
fish:: Lubina Con Salsa de Congrejo Grilled fillet of seabass topped with a white wine crabmeat sauce, served with mashed potatoes Lubina a la Pimienta Verde Baked fillet of seabass topped wit hcreamy calvados greenpeppercorn sauce. served with boiled potatoes
68
SUMMER/FALL 2010
Luzon | Metro Manila | Pasay City
UNIT 8 CAFÉ G/F Entertainment Mall South Wing, SM Mall of Asia Pasay City PH: +63 2 804.0853 +63 2 334.7984 FAX: +63 2 804.0853
sample menu selections
American Asian Grilled Seafood Steaks Thai Vegetarian
Monday - Sunday 10:00am - 10:00pm
appetizers::
Fried Lasagna Rolls Bite size lasagna served with a twist. rolled not layered, fried not baked; served with marinara sauce. A must! Eggplant Rollini Rolled eggplant crisp stuffed with herbed cheese on a bed of Marinara sauce
Indoor/Al Fresco Dining
Chili crusted Tofu Golden fried crusted tofu cubes, served with sweet chili sauce.
kids menu:: Cornflake Crusted Chicken Strips Breaded Fish Nuggets Served with french fries or fragrant rice
Simple. Elegant. Fresh. All these best describe Unit 8 Café, the
Kids Carbonara
newest dining destination at the
pastas and sandwiches::
SM Mall of Asia. Unit 8 Café serves food in a modern and relaxed manner not limited by traditions cultural focuses
influences on
the
or
that
freshness
of
the ingredients and the simplicity of the preparation, making it quicker, easier, lighter, fresher, and reasonably priced. Fried lasagna, eggplant rollini, fruity wonton salad, penne pasta, and fish in light soy comprise the continental and Asian fusion cuisine using the freshest locally available flavors in season. Unit 8 Café also offers a range of bar chows, sandwiches, hot meals, desserts, and nibbles at any time of the day. Clean lines, white finish, ambient lighting, and soft music are used to further highlight the casual atmosphere. Cozy sofas with invitingly soft armchairs are clustered together and strategically scattered on both the street and in the main dining, providing a physical space arranged like a comfortable pad that you long to go home to at the end of a busy working day. Entering Unit 8 Café will instantly remind you of a central gathering place between family, friends, and even colleagues.
Linguini Carbonara Linguini noodles tossed in our own bacon, onion and fresh basil garlic cream sauce Spaghetti Alla Bolognese Meat sauce topped on al dente spaghetti with a good sprinkling of grated Parmigiano cheese. Fish Burger Crumbed fish fillet fried until crisp, then served on a soft bun topped with shredded lettuce and tartar sauce. comes with french fries Grilled Chicken Pesto Ciabatta Sandwich Served with chips, The director’s favorite – must try. Philly Cheese Steak Sandwich Tender slices of Australian sirloin beef, layered with cream cheese, caramelized onion, sautéed mushroom, topped with American cheese on a baguette U8 Ultimate Burger 2 x 1/3lb beef burger patties with fresh tomato, Mushroom, fried egg and american cheese, On a soft bun. Served with French Fries.
main:: Green Chicken Curry Chicken breast pieces in green curry with light coconut milk and crisp vegetables, served with fragrant rice Beer Battered Fish & Chips Beer battered fish fillets, fried til crisp and light golden. Served with french fries and our home-made Tartar sauce Carolina Barbecued Country Style Pork Grilled marinated pork basted with carolina BBQ sauce served with fragrant or garlic rice. Crispy Skinned Spring Chicken Whole 650grm spring chicken crisp fried then chopped. Served with fragrant rice & mushroom sauce
desserts:: Frozen Mango Tango Frozen layers of mangoes, cream and toasted cashew, topped with a dollop of whipped cream drizzled with mango sauce White Chocolate Breadpudding A warm dessert served with vanilla ice cream on whiskey sauce Orange Granita 3 scoops of crushed ice flakes of orange pulp. Simply refreshing! www.dineasiaguide.com
69
Luzon | Metro Manila | Quezon City
8 SPICES THAI CUISINE eightspices@yahoo.com
Thai
2/F Il Terrazzo Bldg. Tomas Morato corner Sct. Madriñan St. Quezon City PH: +63 2 332.1896 FAX: +63 2 332.1897
Banquet Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted
Monday - Sunday Lunch: 11:30 am - 3:00 pm Dinner: 5:30 pm - 11:30 pm
opened in November 2008, is the newest concept restaurant enter
the
culinary
scene
along Tomas Morato Avenue in Quezon City. Representing eight spices most extensively used in Thai cooking – cumin, langkawas, lemon
grass,
cilantro,
appetizer:: Porpia Sod Fresh spring rolls
salad::
Yum Hua Pleel Banana heart salad Larb Gai with Goong Spicy minced chicken salad with shrimp
8 Spices Thai Cuisine, which
to
sample menu selections
kaffir
lime leaves, basil, coriander, and turmeric – 8 Spices offers the finest and freshly cooked Thai food that is basically spicy but can be prepared to suit everyone’s taste buds. Aside from the traditional bagoong fried rice and chicken pandan which are the bestselling dishes, their Thai chef originally creates the crispy catfish with salt and pepper and a variety of Thai specialties consisting of rice dishes, appetizers, salads, soups, vegetables, meats, and seafood. Modern furniture highlights the Thai-inspired interiors, resulting in a casual dining experience perfect for families and social gatherings. Unlike other Thai restaurants that also serve a fusion of Malay and Indonesian cuisine, 8 Spices serves only Thai food. Discerning palates will surely love and enjoy the enticing flavors of Thai once they visit 8 Spices, “The Home of Authentic Thai Cuisine.”
soup::
Tomyam Goong Udon Spicy prawn soup with udon Gaeng Khiew Wan Nua Beef in green curry
main course:: Gkai Thod Kapao Stir fried spicy chicken with basil leaves See Krong Moo Yang Num Pung Grilled pork ribs with honey served with spicy garlic sauce Pla Manau Pampano in lemon sauce hotpot Goong Ope Mapraw Baked prawns in coconut shell Gaeng Ped Nua Beef curry Poo Phad Pong Ga-Ree Stir fried crab with curry Hed Hom Phad Prik Mushrooms in salt and pepper Phak Boong Fai Daeng Moo Krob Morning glory with crispy pork
noodles::
Udon Phad Thai Sauteed udon Phad See-Ew Gkai/Thalay Flat noodles with chicken / seafood in soy sauce
rice::
Khao Phad Prik Pao Thalay 8 Spices baked pineapple rice with seafood in chili paste Khao Phad Gaeng Khiew Wan Thalay Seafood fried rice in green curry
70
SUMMER/FALL 2010
Luzon | Metro Manila | Quezon City
Gran Caffe Casanova grancaffecasanova@gmail.com The Clubhouse, Corinthian Hills, Temple Drive, Quezon City PH: +63 2 638.2989 Monday - Sunday Lunch: 11:00am – 2:30pm Dinner: 5:00pm – 11:30pm
Delivery Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Advised
sample menu selections antipasti:: Gamberoni Con Coppa Cocomero E Aneto Prawn cocktail with watermelon and dill mayo Vongole Veraci Allo Zenzero Clams cooked in wine with ginger sauce Piatto Di Affettati, Misti Selection of Italian cold cuts, cheeses and olives
Italian
insalate:: Gran
Caffe
Casanova
is
the
perfect location for a dining rendezvous
away
from
the
hustle and bustle of the city. Named after famous Venetian adventurer and author Giacomo Casanova, the restaurant offers a great view overlooking Quezon City and the neighboring cities of Pasig and Marikina. Homemade pastas like papardelle nere al granchio and capelli d’ angelo sparagini e speck dominate the authentic Italian cuisine using the best quality ingredients from Italy, which also includes beef carpaccio and itaca salad for appetizers and osso bucco for main course. One of the owners Shai Villalon, accredited with the Court of Master Sommeliers in the UK, also shares with guests her own personal recommendations on wine and food pairings. The murano glasses, mirrors, chandeliers, and paintings of Venice on the walls, including a Venetian canal mural at the bar, envelope the interiors with that Venetian look and feel, providing a relaxing, cozy, and romantic atmosphere. Anyone looking for good food and a soothing experience away from the crowd, but not that far away will def initely f ind solace by dining at Gran Caffe Casanova.
Casanova Lettuce,cucumber,ham,pineapple, chicken breast and croutons in mustard dressing
specialita della casa::: Papardelle Nere Al Granchio Homemade squid ink-colored pasta with crab meat in olive oil and white wine Tagliatelle Al Porcini Homemade tagliatelle with porcini mushroom in white sauce and parmesan cheese on top Fettucine Salsiccia E Funghi Homemade fettuccine with Italian sausage and mushroom in red sauce with parmesan cheese
risotto:: Risotto Al Tartufo Bianco White truff le risotto Risotto Formaggi Cream sauce made with 4 kinds of Italian cheeses
pasta:: Al Pesto Homemade pesto of basil, pine nuts, pecorino, parmesan cheese, garlic and extra virgin olive oil Papardelle Nere Al Granchio Homemade squid ink-colored pasta with crab meat in olive oil and white wine
pizze:: Canal Grande Smoked salmon, pesto, mozzarella, feta and olives Quatro Stagioni Four different tastes:boscaiola, napoli, frutti di mare, casanova
secondi:: Petti Di Pollo Spadellati Salvia Chicken breast sautéed in olive oil and sage Costarelle D’Agnello Pan-fried lamb ribs served with green olive salsa
dolci:: Panna Cotta Tiramisu Classico Zuppa Inglese Classico
www.dineasiaguide.com
71
Luzon | Metro Manila | Quezon City
NINYO FUSION CUISINE www.ninyo.ph 66 Esteban Abada St., Loyola Heights, Quezon City PH: +63 2 426.0301 +63 917 538.5813 Tuesday - Sunday Lunch: 11:00am - 2:00pm Dinner/Lounge: 6:00pm - 1:00am Asian French International (Asian - European) Japanese
sample menu selections Indoor/Al Fresco Dining Private/Function Room Valet Parking Wine List Major Credit Cards Accepted Reservation Recommended Dress Code: Smart Casual Smoking Area Gazebo/Balcony Koi Pond/Garden/Water Landscape Occasional Live Lounge Music Ideal venue for parties, business
Having started as a little known “secret restaurant” in Quezon City, NINYO Fusion Cuisine is now a restaurant and wine lounge boasting of the f inest innovative fusion of European and Asian cuisine, an unintimidating assortment of wines from some of the best wine producing regions in the world, and a cozy intimate setting where you’ll feel at home and one with nature. Ninyo, a variation of the word inyo in Filipino, experiments with different f lavors, textures, and techniques to come up with original creations artistically prepared by Chef Niño Laus. Specialties consist of baked pili-crusted unagi, misomarinated French rack of lamb, and duck leg conf it. Bestselling dishes include the wagyu top blade, honey-glazed grilled salmon, and Chilean sea bass conf it. A veil of millionaire’s vines hanging from a tree and koi f ish in a pond welcome guests. Antique and contemporary furnishings def ine the interiors dominated by an assortment of wood carvings, capiz windows, and art works. The relaxing homey feel, eclectic interior design, scenic outdoor landscapes, and inventive dishes all make Ninyo Fusion Cuisine truly one-of-a-kind.
appetizer:: Trio Of Oysters Oyster Rockefeller topped with red lumpf ish caviar (ebiko), baked oyster with foie gras Asian Hollandaise and Wasabi fried oyster with citrus mayo dressing Oven Baked Sushi Style Prawn Roll Served with salad greens topped with 3 caviars
salad:: Shiitake Confit Salad With honey ponzu dressing sprinkled with crispy julienned tofu, seasonal fruits and assorted mixed greens Smoked Duck Breast Tossed in wild cranberry ponzu dressing, assorted greens with grilled watermelon and cantaloupe
entree:: Baked Pili Crusted Unagi Topped With Butterscotch Cotton Candy Served With Pan Seared Foie Gras In Dalandan Miso Pili crusted in truff led Unagi sauce with oboro sushi rice, shiitake conf it and buttered asparagus, garnished with Hajikami Oven Poached Lapu-Lapu With assorted mushrooms, mixed vegetables, Chinese chorizo, and Manila clams in Dashi broth Duck Leg Confit Served with mango pilaf, buttered asparagus spears, cherry tomato conf it, grilled tropical fruit skewers and balsamic teriyaki duck jus Wagyu Top Blade Topped with shiraz braised mauionion, set on shiitake mushroom risotto infused with truff le, served with miso glazed vegetable with tarragon garlic butter Pig Trotters Katsudon Style Crispy fried Shiraz braised pig trotters drizzled with katsudon sauce set on foie gras fried rice topped with watercress relish in raspberry dressing
tapas:: Tartare Troika Tuna Tartare set on f ish skin crackling topped with wasabi ebiko; salmon tartare with yuzu sorbet; tenderloin of beef tartare infused with miso dalandan essence garnished with Hajikami Coffee Spiced Crusted Fused Tuna and Salmon Tataki Served with salad nicoise moderne, green tea soba and honey soy mustard sauce
pasta:: Pasta Alle Vongolle Linguini pasta with Manila clams sautéed in garlic and chorizo Shiitake Mushroom Udon With Light Soy & Garlic Sauce Served with broccoli and asparagus
72
SUMMER/FALL 2010
Luzon | Metro Manila | Taguig City
AUBERGINE 32nd and 5th Building, 5th Ave., cor. 32nd Street, Fort Bonifacio, Taguig City PH: 632. 856.9888 Monday - Sunday Lunch: 11:30am - 3:00pm Dinner: 6:30pm - 12:00mn
Catering (up to 30 pax) Full Bar Private Room (14 pax) Takeout Wine List
French Vegetarian
Aubergine
has
gained
a reputation as the premier restaurant in Manila for “Modern French
appetizer:: Duck foie gras and smoked duck breast sampler Duck Foie Gras and Smoked Duck Breast Sampler A combination of duck foie gras terrine, seared duck foie gras with warm brioche, foie gras ice cream and home smoked French duck breast served with mesclun greens, tossed in raspberry dressing
Aubergine Crab Meat Delight A tian of crab meat and truffled fava beans, crab meat espuma and pan fried crab cake with salmon roe, accompanied by salad greens in passion fruit dressing
Since its opening in December 2007,
sample menu selections
Continental
Cuisine.”
Its spacious and elegant setting is accented with flowing drapes in shades of purple, complementing the rose fabric of contemporary design chairs. Behind the bar is the floor to ceiling glass-encased cellar housing an extensive wine collection, separating the dining area. The impressive main dining area is a glass window where guests can watch and be amused by the lively but composed kitchen showcasing the talents of ISCAHM, a culinary school founded by owners Hansjorg Schallenberg and Norbert Gandler who are formidable players in the hotel and restaurant industry. Michelin-star Executive Chefs Stefan Langenhan and Gandler captivate diners with distinctive culinary creations. Sample Aubergine’s cuisine thru their Degustation Menu, which includes a 7-course dinner from soup, salad to dessert. Have a taste of what’s cooking in Aubergine and experience a unique brand of hospitality and culinary talent that’s homegrown here in the Philippines, in accordance to traditional European standards.
Pan Seared Scallops and Braised Veal Cheek Hash Served on celeriac crème brulée, topped with shaved black truffle Lobster Salad Poached lobster tail glazed with apricot jam set on curry apple sauce and sesame cracker, accompanied by micro greens in citrus vinaigrette Asian-Spiced Tuna Tartar With avocado relish and marinated shitake mushrooms, accompanied by garden greens in passion fruit dressing
soup:: King Prawn Bisque With lobster-leek ravioli and champagne froth Cream of Wild Mushroom With croûtons, black truffle shavings and truffle espuma
fish and seafood:: Grilled Lobster Tail and Pan Fried Scallops Served on taglioline pasta and sautéed spinach, with chive beurre blanc and green asparagus Aubergine Seafood Medley Chilean sea bass, Norwegian salmon, prawn, scallop, New Zealand green lip mussel and lobster tail, served with saffron potatoes and vegetables in bouillabaisse fizz
meat and poultry:: Australian Lamb Two-Ways Grilled lamb chops and oven roasted lamb loin with sauce piquante, served with garlic confit, Mediterranean ratatouille and rosemary scented potato gratin Marriage of Beef and Sea Bass Grilled Chilean sea bass on spinach-snow pea ragout and oven roasted Australian Mulwarra beef tenderloin in Parma ham on sautéed French beans, accompanied by walnut gnocchi, Madeira jus and sauce Dijon Classic French Rougie Duck Confit On flagolette and fava bean cassoulet, with fresh herbs and young potatoes Honey Glazed French Duck Breast Served with Curaçao sauce, pink pepper, potato gnocchi and cranberry - Port wine braised red cabbage Aubergine Surf and Turf Grilled lobster tail and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and seared duck foie gras, Béarnaise sauce and Madeira jus, rosemary – potato gratin and assorted vegetables
www.dineasiaguide.com
73
Luzon | Metro Manila | Taguig City
THAI AT SILK thaiatsilk@yahoo.com.ph Unit IC12 G/F Serendra Piazza, For t Bonifacio, Taguig City PH: +63 2 856.0386 / 0387 Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm Thai Vegetarian
Catering Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation RequiredIdeal venue for parties, business meetings, reunions, wedding proposals, art events
sample menu selections appetizer:: Gai Sateh Chicken satay Paw Pia Thawt Deep fried spring rolls Tod Man Kung Thai shrimp cake Choo chee kung + roti Minced prawn in reduced red curry sauce served with roti bread
Owner and Executive Chef Cecille Ysmael’s love for Thai food gave her the passion to transform this into Thai at Silk. Located at Serendra Piazza, part-owners Ivy and Cynthia Almario‘s design is the inception of what modern Thai is. Enormous metal chandeliers and white furniture give the place a fresh look. A traditional wooden artwork from Southern Thailand covering one wall and soft Thai instrumental music recreate an atmosphere as authentic as the Thai menu. Highlight of the restaurant are the dishes that embody the 4S of Thai food: sweet, salty, sour, and spicy. House specials include Phad Thai noodles wrapped in an egg net, Green Chicken Curry and Pomelo Salad, all freshly made. For those craving for dishes outside the menu, Chef Cecille is willing to create them as long as ingredients are available, eighty-f ive percent of which are f lown in weekly from Thailand, especially Jasmine rice. Rounding out the menu are desserts like homemade durian or coconut ice cream and sticky rice with mango. The ambiance, unsurpassed service and f ine Thai cuisine create an exotic experience truly Thailand, offering a dining establishment unlike anything Manila has ever seen.
Kung Sarong Deep fried prawns wrapped in egg noodles served with cucumber relish
salad:: Yam Som-O Pomelo and shrimp salad Neau Naam Tok Grilled beef with lemongrass salad
curries and more:: Gang Ped Bped Yang Succulent roast duck in a red coconut curry sauce with grapes or apples and tomatoes Phanaeng Neur Yang Beef in aromatic phanaeng curry Pla Kapong Neung Manao Steamed whole sea bass in lime chili sauce Poo Nim Phad Prig Thai Dam Stir fried soft shell crab with black pepper sauce Kae Mutsaman Boneless lamb mutsaman curry See Khrong Moo Yaang Cinnamon and lemon marinated pork ribs barbecued to perfection
tapas:: Tartare Troika Tuna Tartare set on fish skin crackling topped with wasabi ebiko; salmon tartare with yuzu sorbet; tenderloin of beef tartare infused with miso dalandan essence garnished with Hajikami Coffee Spiced Crusted Fused Tuna and Salmon Tataki Served with salad nicoise moderne, green tea soba and honey soy mustard sauce
rice and noodles:: Phad Thai Thai-style fried noodles
Khao Khluk Kapi Fried rice with shrimp paste served with sweet pork and green mango julienne Khao Phad Ped Yang Roasted duck fried rice
74
SUMMER/FALL 2010
GO
Luzon | Pampanga | Angeles City
YATS RESTAURANT & WINE BAR www.yatsrestaurant.com Exotic/Fusion Barbeque/ Grilled
Building 1988 Mimosa Drive, Mimosa Leisure Estate, Clark Freeport Zone, Pampanga PH: +63 45 599.5600 (Reservations) +63 2 584.4085 (Manila Line) +63 917 817.9441
French Italian Continental International Seafood Steaks
Email: restaurant@yats-international.com
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
Monday – Saturday 11:00 am - 12:00 am Sunday 11:00 am - 10:00 pm
Located at the Mimosa Leisure Estate in Clarkfield, Pampanga, Yats Restaurant and Wine Bar is generally recognized as the best fine dining establishment north of Manila. Such is its reputation that Manila residents regularly make the 80 km. trip to Angeles City just to eat there. The mainstay of the varied menu is classic Mediterranean cuisine, whose recent additions include Boston lobsters and oysters, prepared under the leadership of award-winning chef, Philip Golding. An 8,000-bottle wine cellar, unmatched elsewhere in Asia, caters to every palate and budget. The 120-seater restaurant can handle large gatherings as well as providing intimate tables for two and even private dining rooms for business meetings. Yats also offers daily menus with cuisine every bit as good as a la carte items but within reach of the tightest budgets. As one satisfied customer noted, “That was just under $3 a course!” In addition, Yats BYOB (Bring Your Own Bottle) continues on a weekly basis – at no corkage! The Yats kitchen also assumes culinary responsibility for The London Pub and Clearwater Country Club where weekly barbecues and brunches can be enjoyed in the best of atmospheres.
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 Roasted Dutch Veal & ChinesePink Duck Breast With Cassis Sauce served with spinach and gaperon ravioli Char-Grilled Wagyu Beef Tenderloin Seared Foie de Canard Accompanied by sautéed fresh mushroom, savoy cabbage and wild berries sauce. Oven Roasted Stuffed Breast of Chicken Filled with creamed spinach Pork Loin Picatta Filled with French creamed cheese and served with homemade spaghettini Buttered & Herb Crusted Norwegian Fresh Pink Salmon Fillet Served with grilled Mediterranean vegetables and with anchovies and caper cream sauce Steamed Barracuda Fillet On prawn and bacon hash cakes, carrot and ginger puree with lightly pickled red cabbage and spring onion sauce Thyme Roasted Argentinean Sirloin Roasted on the bone with croquette potatoes and roasted root vegetables A Duo of Crispy Pan Fried Norwegian Salmon and Barracuda Fillet With steamed seasoned rice, tomato vinaigrette and grilled eggplant Pan Seared Australian Kangaroo Loin with Oregano & Almond Crust Served with seasonal organic root of vegetables and cognac cream sauce
www.dineasiaguide.com
75
Luzon | Benguet | Baguio City
LE CHEF AT THE MANOR 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
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 combinations:: Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy dressing The Manor Salad Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms
soup:: Chefs Special Soup Created daily from baguio’s best produce Special Requests Should you wish to have a special soup prepared, we are happy to do so
chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce 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 Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables Baked Chicken Saltimbocca In thyme jus with potato wedge-garlic-shallot confit steamed brocolli
classic favorites:: 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:: Cheesecake with Chocolate Bits Served with vanilla sauce Souffle “Le Chef” With peach, lady finger & apricot brandy Banana Split “Le Chef Style” Traditional Chocolate Mousse
76
SUMMER/FALL 2010
Luzon | Camarines Sur | Naga City
BIGG’S DINER
sample menu selections
www.biggsdiner.com NAGA CITY: Advent +63 54 473.1111 SM (All Star) +63 54 472.7759 B.M.C. +63 54 473.3333 Centro +63 54 473.1212 CAMARINES SUR: Pili +63 54 477.1111 GOA +63 54 453.0390 Iriga City +63 54 299.1111 LEGASPI: Old Albay +63 54 480.1111 Pacific Mall +63 54 480.8383 Daraga +63 54 483.8383
Email: cbbuenaflor@biggsdiner.com Some branches open 24 hours Mall branches open 10am-9pm Other stores open 8am-10 American Asian Continental
Filipino Grilled International
Catering Delivery Indoor/Al Fresco Dining Private/Function Rooms
Welcome to Bigg’s! A landmark in Bicol’s pulsating dining scene, Bigg’s unique fast-casual dining concept makes it an iconic gastronomic destination with its extensive selection of menu that appeals to all food junkies - locals, tourists and “balikbayans”. After all, for a taste of good, or better yet, great food, nobody has a monopoly. Cheeseburger overloaded with garnishes, plump and juicy crispy fried chicken, saucy spaghetti, brick-oven pizza baked the oldfashioned way, classic rock and roll iced tea, and the local delicacy called “pinangat” and its frozen variation are all great to take back home. Health and figure-conscious? A wholesome and nourishing selection of salads and yoghurt has a special place in its list. Always adapting and ever-changing, Bigg’s continues to surprise every guest as exciting new dishes are developed and added because the burning passion and dedication to whip up only the best never simmers down. No doubt, even after nearly thirty years, Bigg’s continues to whet and satisfy the appetite of discriminating tastes on the lookout for gastronomic indulgence, and carries on with its tradition of concocting good food, good vibes and good memories. In Bicol, make it Bigg’s, a dining experience you would love to happen again… and again…and again.
Crispy Chicken “Our all-time Best Seller, Bigg’s Crispy Chicken is big in taste and size. It is marinated with a special blend of spices and citrus to give it that distinct taste and juiciness and our special cooking procedure ensures it’s famous crispiness and lip smacking goodness” Iced Tea Our original and famous iced tea blend. Our “Rock n’ Roll” iced tea is blended using real tea bags mixed with organic brown sugar and real lemons to give that refreshingly tangy taste. Extreme Burger “The juiciest quarter pound patty, freshest lettuce and tomato and topped with cheese and a secret recipe white sauce that is sure to give you an extreme experience” Halo Halo Red and green gulaman, whole corn, mongo, white beans, macapuno, banana, ube and sago mixed to create explosion of flavor in this all-time Filipino favorite merienda treat. Baby Back Ribs Slowly baked to tender goodness, our baby back ribs are seasoned and smothered with our secret recipe of barbecue sauce served with our exotic spiced java rice. Tenderloin Tips Our tenderloin tips is tender beyond compare. Served sizzling with gravy, our delicately marinated beef tenderloin tips comes with a siding of vegetable medley and an optional siding of our freshly baked mashed potato. Cordon Bleu French-inspired dish with pork loin wrapped around country smoked ham and cheese, deep fried with a coating of bread crumbs to achieve a crispy surface and a core-melted with cheese. This dish is accompanied by a medley of vegetables. Spaghetti Our famous meaty spaghetti sauce recipe, which has been unaltered for over 20 years, remains to be one of our top sellers. The sauce is a delicious blend of seasonings and tomato sauce with chunky ground meat, lightly sweetened for the Filipino palate. Pizza An exuberant medley of taste-crunchy thin crust dough smothered with rich pizza sauce oozing with mozzarella cheese, but that’s not all. A delightful overload of pepperoni, the choicest and freshest mushroom green bell pepper, and the supreme taste of Italian sausage all in one pizza. Indeed, the exciting taste of four tops never stops. Southwestern Salad Crisp lettuce, ripe juicy tomato, crunchy nachos, red onion, corn, bell pepper, cucumber cubes, cheese and black olives, comes with a choice of creamy Italian or thousand island dressing.
www.dineasiaguide.com
77
Luzon | Camarines Sur | Naga City
CAFÉ PLAZUELA www.theavenueplazahotel.com Avenue Plaza Hotel, Magsaysay Avenue, Naga City PH: +63 54 473.9999 FAX: +63 54 473.9993 Email: info@theavenueplazahotel.com Monday - Sunday 5:30 am - 10:00 pm
Asian Continental Filipino International Banquet Bar Scene Catering Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted
Nestled in one corner of Bicol’s premier lifestyle center that is the Avenue Plaza Hotel, Café Plazuela takes pride in offering borderless cuisine to its patrons. A favorite of tourists and locals alike, Café Plazuela caters to the palate for international and cross-cultural cuisine.
Among
their
diverse
dishes, the poached sea bass and braised lamb shank have turned out to be a crowd favorite. Also, the café’s list of achievements includes its Chef de Patron, Roberto Prestado, winning a gold medal for his cuisine at the Center for Asian Culinary Studies. Recall to mind visions of contemporary elegance comprised of simple furniture and resplendent warm lighting as Café Plazuela offers its patrons an opportunity to experience the good life.
sample menu selections soup & salad:: 3-Way Mushroom Soup A light, cream-based soup with button, shiitake and oyster mushroom
Roasted Tomato Soup Mediterranean-inspired soup that’s packed with intense flavor from pureed roasted tomatoes and enhanced by secret herbs and spices Fruits and Greens with Creamy Roquefort Dressing A deliciously healthy medley of sweet, ripe mango, crunchy apples and mixed greens all tossed in creamy Roquefort blue cheese dressing Mixed Garden Salad with Citrus Dressing Selection of fresh greens mixed with olives, mandarin oranges, kalamata olives and drizzled with citrus dressing
entrée:: Pan Roasted Chilean Sea Bass Delicately soft fish pan seared in chorizo oil and served with creamy herb sauce Osso Bucco Our take on this classic Italian dinner table staple. Browned meat shanks swimming in thick herbed tomato sauce slow-cooked to perfection
pasta::
Gambasetti Sweet, spicy, savory, yummy! Hot pasta tossed with shrimps, Spanish chorizo, garlic and basil sautéed in olive oil and generously sprinkled with Parmesan cheese Amatriciana Traditional pasta recipe from the old Italian town of Amatrice. Zesty tomatoes cooked with bacon or pancetta, and a dash of pepper flakes for that added zing Capellini Con Vongole A very light pasta dish with the freshest clams and delicate angel hair pasta, all tossed with some garlic, parsley and Parmesan cheese
pizza:: Armiza
Pizza with a Spanish flair; chopped Spanish chorizo, cooked ham and bacon sit resplendent atop a tangy, tomato-based sauce
Margharita
Basic Napolitaine pizza with a tomato base topped with chunky tomatoes, fresh basil and soft, melted mozzarella
Capriciosa
Truly capricious in nature, this pizza is laden with all-time favorite classic pizza toppings: bacon, tomatoes, capers, button mushrooms, anchovies, and green and black olives 78
SUMMER/FALL 2010
Luzon | Camarines Sur | Naga City
CHEF DOY’S GOURMET RESTAURANT www.bicoltourism.com
Asian Filipino Grilled
Inside Cereza, Magsaysay Avenue, Naga City PH: +63 54 478.2519
Catering (On Site] Delivery Live Music/ Entertainment Indoor/Al Fresco Dining Private/Function Rooms
Email: chefdoy@yahoo.com Monday - Sunday 10:30 am - 10:30pm
patron Doy Sto. Domingo strives to uplift the Filipino standards gustatory
establishing
delight
his
own
after Filipino
restaurant in Naga City. Established on his very birthday in 2008, Chef Doy himself initially wanted to serve bangus (milkfish) dishes only, until he realized there was a scarcity of Filipino restaurants that offered Filipino fusion cuisine. Favored by many of the city’s residents, Chef Doy claims
Batang-Batang Pusit as the most ordered and most-loved dish. Inspired by simple interiors and warm lightings, the restaurant creates an atmosphere of relaxation paired with personalized service that Chef Doy offers to his guests.
appetizer:: Batang-Batang Pusit Baby squid in olive oil and spices Kilawing Tanguige, Hipon at Pusit Fish & seafood ceviche in cane vinegar, ginger & chilies Sizzling Kandingga Sauteed pork lungs with diced carrots & kangkong topped with egg
Same time owner and chef de
of
sample menu selections
viand:: Ginataang Pakbet A mixture of local vegetables with shrimp paste & coconut cream Inihaw na Boneless Bangus Grilled BONUAN boneless milkfish, stuffed with vegetables Kare-Kareng Litsong Kawali A Filipino delicacy with a twist of having crispy pork belly Pininyahang Manok sa Gata Chicken with pineapple in thick coconut cream sauce Gulay na Natog (Laing) A Bicolano specialty cooked the traditional way, served either miled or very spicy Binagoongang Bagnet Crunchy pork ribs & belly tossed in sauteed shrimp paste with mango salsa Monggo, Tinapa at Chicharon Sauteed mung beans with smoked fish topped with pork cracklings Kinunot na Pating Spicy shark meat in coconut cream & vinegar with malunggay leaves Bicol Express Sauteed chili fingers with shrimp paste, coconut cream, pork, & pineapples Shrimp Shanghai Shrimps rolled in traditional lumpiang shanghai
desserts:: Turron Crispy banana & jackfruit rolls with caramelized sugar Leche Flan na may Pili Milk & egg custard flared with pili nuts Minatamis na Saba Ala Mode Sweetened plantain bananas topped with vanilla ice cream, choco syrup & pili nuts
www.dineasiaguide.com
79
Luzon | Palawan | Puerto Princesa City
PESCADOS www.asturiashotel.com 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
Monday - Sunday Lunch: 11:00 am - 2:00 pm Dinner: 7:00 pm - 11:00 pm Filipino American Italian Catering Delivery Takeout Valet Wine List
Spanish Seafood Mediterranean
sample menu selections appetizer:: Chili Buttered Squid Mixed Tempura Kilawing Tanigue Tuna Sashimi
salad:: Parking
Imagine yourself in a paradise
Caesar Salad Chef’s Salad Green Mango Salad
that is Palawan, feasting on
soup::
seafood
Cream of Mushroom Soup
so
fresh
that
only
hours ago had been swimming
Seafood Chowder
in the great ocean around you.
Wanton Soup
Ready? Now pack your bags and
vegetable course::
head to Pescados, located at Asturias Hotel in gorgeous Puerto Princesa City. Pescados, or “fish” in Spanish, takes full advantage
Pinakbet Laing Na Kangkong Ginataang Gulay Palaweño
of the magnificent bounty of the
rice and noodles::
sea and spins it into a fusion of
Yang Chow Fried Rice
delectable Filipino and Asian dishes, such as fish kinilaw and steamed
Paella Valenciana
lapu-lapu with soy sauce. The buffet offers fresh seafood, meat, and vegetable counters where guests are beckoned to come up with their own culinary creations in true Filipino turo-turo fashion. The chefs are equally
Japanese Fried Rice Paella Pasta
good with international cuisine as well, especially since they hail from
house specialties::
such diverse locales as China, France, and the Mediterranean. Almost
Pinaputok Na Samaral
surpassing the breathtaking scenery, Pescados makes food the highlight
Inihaw Na Suran
of your undoubtedly enjoyable stay in Palawan.
Garlic Crab Crispy Shrimps Super Laing Palaweño Sinigang Na Hipon Squid Adobo Pescados Catch Chili Mud Crab Tuna Salpicao Chicken Kinulob Inihaw Na Panga
80
SUMMER/FALL 2010
VISAYAS RESTAURANTS Bohol 83
LANTAWAN
Boracay 84
ZUZUNI
Cebu 85 86 87 56 88 89 90 91 92
ABACA RESTAURANT ANZANI BLU BAR & GRILL BRASSERIE BOHEME byTheGustavian CHEON SAN CORAL MANNY O’S MARU MAYA MEXICAN RESTAURANT
PHOTO SOURCE: ANZANI
VISAYAS MAP
Banilad
cebu city Lahug
Ayala
MAP SOURCE: w w w.cebu-ph.com
Visayas | Bohol | Panglao
LANTAWAN Eskaya Beach Resort & Spa Panglao, Bohol PH: +63 38 502.9516 Monday - Sunday 6:00am - 11:00pm
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 Major Credit Cards Accepted
American Chinese Continental Filipino Italian Japanese A Visayan word that literally means
“to
view,”
Lantawan
bestows a magnificent panoramic view of an infinity pool blending with the Mindanao Sea. Situated at the Eskaya Beach Resort and Spa in Bohol, Lantawan’s dining area reveals a serene and romantic ambiance. Designed like a modern “bahay kubo” (hut house), the use of natural materials like cogon, bamboo and wood truly enhances its Philippine charm. Enjoy the cool sea breeze as you dine amidst nature with International and Asian fusion cuisine like crusted Angus Beef tenderloin fillet steak and a Filipino all-time-favorite Kare-kare. The best selling dish is Bohol’s very own delicacy Humba. Executive Chef Rexon Pacao meticulously prepares specialties using only the freshest ingredients some of which are grown in the resort’s very own garden like Romain lettuce. Delectable food, excellent service and a breathaking view makes dining at Lantawan truly memorable.
sample menu selections specials:: Lapu-lapu with Tomato Onion Ragout Grouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables Sake-Marinated Cod Pan-seared cod marinated in sake and topped with foie gras and mango salsaserved with couscous and caramelized shallots and mushrooms Wagyu Rib-Eye Steak Wagyu Rib-Eye served with garlic mashed potatoes, roasted garlic and shallots in demiglace U.S. Angus Beef Tenderloin Steak Served with buttered vegetables Humba Braised pork belly on a bed of garlic with fermented black beans flavored with Mallorca, a locally-produced gin Binagoongang Lechon Kawali Crispy pork belly tossed in fragrant shrimp paste served with string beans, pumpkin and okra Korean Spareribs Barbeque Grilled beef served with oven-roasted vegetables Spaghetti Allo Seoglio Spaghetti with mixed seafood in red sauce Welfred Pizza Pizza topped with tuna flakes, anchovy, garlic, salted eggs and mozarella cheese
desserts:: Raspberry Mouse Cake A rich chocolate mousee and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge Mango Crème Brulee A rich velvety custard balanced by refreshing gel and strawberry coulis Bleu Cheese Plate A sharp and tangy bleu cheese drizzled with honey served with walnuts, grapes, apricots and brown sugar crackers Chocolate Brownie Parfait For the kids at heart. Layers of chocolate and vanilla ice cream with fudgy brownie crumbs topped with chocolate syrup
www.dineasiaguide.com
83
Visayas | Aklan | Boracay
www.zuzuni.net Station 1, Balabag White Beach Boracay Island, Malay, Aklan PH: +63 36 288.4477 Monday - Sunday 7:00am – 11:00pm Greek Mediterranean
Seafood Vegetarian Banquet Catering Full Bar Indoor/Al Fresco Dining Weekend Brunch Wine List Major Credit Cards Accepted Rooftop Bar/Lounge Area DINE
Zuzuni is another major player that
recently
entered
the
restaurant scene along Boracay’s famous White Beach. The Greek owners found the name Zuzuni, which means “little bug” in Greek and also used as a term of endearment, both fun and appealing. The quality of the food and the healthy menu selection are the factors that set Zuzuni apart from the rest. Offering Modern Greek Mediterranean cuisine, the specialty is the psari psito, a fillet of US codfish seared and baked with rosemary, lemon zest, garlic, extra virgin oil, and white wine. Two of the best-selling dishes are the garides saganaki pasta and their famous melt-in-your mouth mati chocolate sin. For just a bite or a complete meal, choose from the variety of soups, salads, sandwiches, appetizers, mains, and desserts. Breakfast is also served consisting of waffles, pancakes, omelets, fruits, and rice choices. The restaurant’s design is tropical minimalist in a way, completely coordinating with the cozy, stylish yet simple ambiance, giving that overall intimate and comfortable feeling. When in Boracay looking for good food and a relaxed dining experience, visit Zuzuni.
sample menu selections sandwiches:: ‘Z’ Burger Grilled burger patty with feta cheese and oregano. Served with homemade French fries. Warm Chicken-Bacon Sandwich Grilled chicken breast and crispy bacon. Served with French fries.
greek pita pizza:: Vegetarian / Salami / Feta and Olives Oven-baked home-made Greek pita bread topped with pomodoro sauce, tomatoes, green bell pepper, onion and kefalograviera cheese.
all-greek starters:: Lamb Keftedes Lamb meatballs in tomato pomodora sauce Spanakopita Spinach & feta cheese baked in f ilo pastry.
salad:: Horiatiki Greek summer salad. Tomatoes, cucumbers, capers, parsley, oregano,kalamata olives tossed with olive oil and red wine vinaigrette, topped with feta cheese. Served with slices of house bread. Mati Salata Arugula and romaine lettuce served with balsamic vinaigrette, topped with parmesan shavings, walnuts and sun-dried tomatoes.
greek classics:: Garides Saganaki Pasta Sauteed prawns in tomato pomodoro sauce with feta cheese, tossed with spaghetti pasta Psari Psito Fillet of U.S. cod f ish, seared and baked with rosemary, lemon zest, garlic, extra-virgin oil and white wine. Beef Souvlaki Grilled skewered beef and vegetables
new specials::
Steak and Prawns Beef tenderloin steak grilled just right. Prawns sautéed in garlic butter and red bell pepper. Comes with a side of mixed salad Lamb Adobo Tender lamb chunks slowly cooked in soy sauce – the classic Filipino dish with a twist.
desserts:: Mati Chocolate Sin Warm, flourless, Valrhona chocolate cake served with vanilla ice cream (Please allow 10-15 minutes) Halva Ice Cream Authentic Greek dessert made with crushed sesame seeds, honey and nuts 84
SUMMER/FALL 2010
Visayas | Cebu | Lapu-Lapu City
sample menu selections
www.abacaresort.com Punta Engaño Road, Mactan Island, Lapu-Lapu City 6015 PH: 032.495.3461 FAX: 032.495.1378 Monday - Sunday 11:00am - 10:30pm American Mediterranean
Bar Scene Full Bar Indoor/Al Fresco Dining Private/Function Rooms Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required Dress Code: Beach Chic
cold:: Organic chopped salad | grilled chicken | stilton | bufula | balsamic vinaigrette Caesar salad for two persons | garlic croutons | oven dried tomatoes | parmesan (served tableside)
hot:: Blue swimmer crab cakes | pickled radishes | green sauce | red curry | honey mustard
Since 2006, ABACÁ Restaurant has been serving a wide assortment of gourmet fare to satisfy the
Pan roasted foie gras | pineapple marmalade | brioche toast | micro herb salad Wood oven roasted oysters | smoked slab bacon | reggiano | thyme parmesan crust
discriminating tastes of Cebu’s high-end
clientele.
Awarded
as the best restaurant in Cebu for two straight years, the fullservice ABACÁ Restaurant offers California
and
Mediterranean-
inspired
cuisine
creatively
prepared by Chef-owner Jason Hyatt whose 23 years of experience in six continents has produced a menu selection of healthy and delectable dishes to enhance the dining experience. Aside from the freshest local seafood, imported meats, and cheeses from around the world, grilled steaks and seafood continue to be the bestsellers. The relaxing and romantic atmosphere is accentuated with simple but elegant interiors, evident in the soaring ceiling and imposing columns. The constant attention to detail to present the best is what sets the award-winning
the original abaca flatbread:: Proscuitto di parma | roasted onions | arugula | reggiano Clam pie with shaved potato | smoked bacon | braised greens | garlic cream
sea:: Sashimi grade tuna “black and blue” with organic fennel puree | crisp potato pancakes | yoghurt tahini Crispy skinned pacific seabass fillet | red curry clams | spicy coconut milk | organic basil Pan seared red snapper | herb potato gnocchi | braised greens | seafood shellfish broth
restaurant apart from the rest. With friendly and warm-hearted staff
land::
delivering highly personalized service, enjoy dining in a sophisticated
American wagyu triangle steak | oxtail + pearled barley ragout | garlic greens | natural jus
tropical setting at ABACÁ Restaurant.
Whole roasted leg of new zealand lamb | goat cheese gnocchi | fine beans | marjoram mustard glaze Wood fire roasted angus prime ribeye for two persons | tobacco road onions | dressed arugula Fire roasted chicken for two persons | ratatouille provençale | baked garlic | rosemary honey
www.dineasiaguide.com
85
Visayas | Cebu | Cebu City
ANZANI www.anzani.com.ph
Mediterranean
Panorama Heights Nivel Hills, Lahug, Cebu City PH: +63 32 232.7375 +63 32 236.0097
Banquet Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smart Casual
Monday - Sunday Lunch: 12:00nn - 2:30pm Dinner: 6:00pm - 11:00pm International Italian 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
sample menu selections cold appetizer:: Citrus Norwegian Salmon On potato pancake with cucumber raita Australian Beef Carpaccio Serve with cous-cous salad and cheese fondue Fresh Bufala Mozzarella & Roma Tomato On croute with olive tapanade and young salad leaves
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, tomatopassata & fresh basil Spinach Dough Flatbread Chardonnay saffron cream, slivered almonds
of olives, tomatoes, chickpeas,
pasta and risotto::
lemons,
Potato Gnocchi Chardonnay saffron cream, slivered almonds
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.
Home Made Amaretto Pumpkin Tortelli Cheese fondue and buttered sage Risotto With New Zealand Mussels Flavored with basil pesto
main course:: Milk Fish Belly “Bangus,” 3 Ways Polenta crusted, steamed in beetroot, pansered almond cream Whole Stuffed Baked Seabass Cilatro, lemon, pine nuts, raisins, garlic on tomato olive rice Spiced Moroccan Organic Chicken Farro wheat, cucumber yogurt Pan Seared Duck Liver “Foie Gras” Marsala wine reduction, light zola polenta Herb Crusted Medallions of U.S. Angus Beef Goat cheese and potato triangle, spinach and mushroom fricasee
from the charcoal grill:: All Served with Choice Of:: Homemade noodles or spiced potato wedge, vegetable ratatouille or mixed garden greens, lemon beurre blanc sauce or green pepper sauce Yellow Fin Tuna Norwegian Salmon Chilean Seabass
86
SUMMER/FALL 2010
Visayas | Cebu | Cebu City
BLU BAR & GRILL www.marcopolohotels.com Marco Polo Plaza Cebu Cebu Veterans Drive, Nivel Hills Apas, Cebu City PH: +63 2 253.1111 FAX: +63 2 231.9682
Contemporary & Continental Steaks A la Carte Bar Al Fresco Dining Wine List Major Credit Cards Accepted
Tuesday - Sunday 4:30pm - 12:00mn
sample menu selections create your own menu :: Your choice of 3 to 5 courses, with wine pairing
appetizer:: Double smoked duck liver with pistachio fluid and truffle oil Salmon poached with licorice liquid Baked Australian scallop with black olive tapenade and slow cooked peaches
Perched on the rooftop of Marco Polo Plaza Cebu, BLU Bar & Grill
soup::
embraces the color of the sky. A
Green pea and minted chili soup
scenic elevator takes guests up to BLU where you feel close to the sky. At 1,000 feet. above sea level, the breathtaking panoramic views of the mountains, Cebu City lights, and the Mactan Channel are beyond compare. The simple and neat interiors, highlighted by blue lighting enhance the romantic impression of the place. Chef Juanito Abangan’s eclectic new world menu offers a hearty host of contemporary and continental food selection. Guests also have the option to create their own menu. The unique dining
Wood-fired roasted corn and seafood chowder
main course:: Seabass with apricot-mustard-mint-glazed and couscous, french beans Australian lamb chops with ratatouille and creamy goats cheese polenta Vegetarian mushroom with walnut ravioli and pecorino shavings
dessert::
experience, personalized service, boldly flavored dishes and the “theatre
Juanito’s chocolate lava cake
effect” from the actions of chefs and bartenders, all serve to delight the
Amaretto cheese cake with candied almonds
senses. In Cebu, there’s no place like BLU Bar & Grill where you can celebrate from twilight to moonlight.
Classic lemon tart with spiced raspberry compote
www.dineasiaguide.com
87
Visayas | Cebu | Lapu-Lapu City
CHEON SAN www.imperialpalace-cebu.com
Chinese
Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 PH: +63 32 4945084/ 5085 Fax: +63 32 494 5070 email: cheonsan@ip-cebu.com
Indoor Private / Function Rooms Valet Parking Wine List Major Credit Cards Accepted Takeout
Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 10:00 pm Authentic
Chinese
cuisine
finds its way at Cheon San, the Chinese restaurant of Imperial Palace Waterpark Resort and Spa in Cebu. Cheong San offers a sumptuous variety of classical
sample menu selections appetizer:: Soft Bean Curd with Preserved Egg Sauce Poached Squid with Herbal Soy Sauce Imperial Palace Chilled Marinated Pork Knuckles with Chinese Wine Marinated Beef Shank in Szechuan Style Marinated Preserved Vegetables and Century Egg Cantonese Style
soup:: Mini Buddha Jump Over the Wall Braised Bird’s Nest and Shark’s Fin with Supreme Stock Wok Fried Scrambled Egg with Shark’s Fin and Crab Meat
and contemporary Chinese dishes
Braised Superior Shark’s Fin with Crab Meat Soup
prepared by Executive Chinese
Minced Fish and Bean Curd in Sweet Corn Soup
Chef Kenny “Tze Hin” Yong in an
main course::
open showcase kitchen with only the freshest ingredients. Named
Deep Fried Crisp Duck Szechuan Style
after a long mountain range of 38
Imperial Palace Superior Seafood served in Clay Pot
peaks in China, Cheon San features a la carte, set, and dimsum menus
Braised Prawns with Chili Sauce
that have the distinctive Korean-Chinese taste and style also served at
Fried Cod Fish Fillet in Light Soy Sauce
Cheon San at Imperial Palace Hotel in Seoul, South Korea. Savor the juicy beef tenderloin, tasty soft shell crab with egg yolk, stir fried lobster, and roasted Beijing duck. Relish the exciting flavor of the signature Imperial
Pan Fried Beef Tenderloin and Onion in Brown Sauce Sweet and Sour Pork
hot and sour soup and its own version of the mini Buddha-jumps-over-
Noodles with Black Bean Sauce
the-wall soup. Modern furniture with antique Chinese accents defines
Wok Fried Green Crab “Bi Feng Tang” Style
the typical Chinese ambiance with a twist of Korean. For meetings and
Baked Green Crab with Ginger and Spring Onion
functions, private rooms are available. Each of the eight private rooms, named after major cities in China, can seat up to 16 persons. Cheon San also has a wide selection of Chinese liquors, spirits, and teas.
Braised Fresh Abalone and Scallops Braised Sea Cucumber and Pork Belly in Oyster Sauce Braised Wheat Gluten with Eggplant in Oyster Sauce Braised Vegetables “Lo Han” Style Stir Fried Minced Vegetables and Mushroom served with Crispy Yam
dessert:: Black Glutinous Rice topped with Coconut Milk Chilled Mango Puree with Pomelo and Sago Chilled Almond Bean Curd with Longan Double Boiled White Fungus and Ginseng Chilled Red Bean Cake Deep Fried Durian Ice Cream Deep Fried Milk Cake Cheon San Tropical Fresh Fruit Platter 88
SUMMER/FALL 2010
Visayas | Cebu | Lapu-Lapu City
CORAL SEASIDE RESTAURANT www.imperialpalace-cebu.com Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 PH: +63 32 494.5098 FAX: +63 32 494.5070 Email: coral@ip-cebu.com
International Mediterranean Seafood Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Reservation Required Semi-Fine Dining
Monday - Sunday Dinner: 6:00 pm - 12:00 mn
and meaning at Coral Seaside Waterpark
Imperial Resort
and
Palace Spa’s
signature restaurant in Cebu. Coral, in
which
September
opened 2009,
only serves
Mediterranean and international cuisines.
Live
seafood
salad & appetizer:: Seafood Salad Assorted seafood with herb salad and citrus segment Greek Salad Garden salad with feta cheese, olive, tomato and anchovies Tartar Of Tuna Fresh tuna with mango and herb salad
hot appetizer::
Fine dining is given a new twist Restaurant,
sample menu selections
mostly
consisting of lobsters, crabs, and groupers are naturally the house specialties. Guests may choose the freshest ingredients and decide how they would like their dishes to be prepared. Locals and tourists alike can enjoy a fantastic meal in a stylish, cozy, and elegant atmosphere. Contemporary interiors showcasing local furniture and fixtures blend well with the romantic and spacious environment by the beach. Coral is characterized by the outdoor deck, a comfortable yet romantic space that can be reserved for wedding receptions and other functions. Coral Seaside Restaurant also features live band performances on Saturdays.
Pan Seared Scallops Tomato ratatouille with bisque cream and chervil Crispy Soft Shell Crab Pineapple compote with sweet chili sauce
soup:: Lobster Bisque With pan seared lobster tail Spicy Seafood Soup Assorted seafood with coriander
pasta:: Lobster Fettucini Cream Fresh lobster, broccoli, snow peas, white wine and cream Spaghetti Seafood Tomato Assorted seafood with fresh basil and tomato sauce
main course::
Beef Medallion & Lobster Grilled vegetables with port wine jus and lemon butter sauce Wagyu Rib Eye Steak Grilled vegetables with mushroom sauce Steamed Grouper Broccoli and snow peas with saffron cream sauce Grilled King Prawns Mushroom ragout with truffle lemon butter sauce
live seafood::
Selection of fish and seafood cooked to your liking. Pacific Lobster Green Crab Grouper
dessert:: Lemon Grass Brulee Lemon sorbet with pineapple compote Mango Crepe Crepe with mango compote Ice Cream & Sherbet Vanilla ice cream and lemon sherbet
www.dineasiaguide.com
89
Visayas | Cebu | Lapu-Lapu City
MANNY O’S WINE AND TAPAS FB.Cebu@hilton.com Punta Engaño Road, Mactan Island, Lapu-Lapu City, Cebu PH: +63 32 492.7777 FAX: +63 32 4951431 Monday - Sunday 4:00pm - 12:00 midnight
American Asian Chinese Italian Japanese Korean Bar Scene Wine List
sample menu selections wagyu style:: Wagyu Burger Steak Bento Burger in style, wagyu style, from grain-fed cow. One of the priciest burgers in the Philippines. Pair it with the king of Italian wines, the “Barolo’, and enjoy the meal of the “‘KINGS”. Steak “Wagyu” King of the menu, wagyu-style, 200 grams of premium grain-fed beef Wagyu Shio Yake Sushi Lettuce Wrap Wagyu Kalbi
Located at the Hilton Cebu Resort and Spa, Manny O’s is a casual
Grilled Paper Thin Wagyu Covered inoki mushrooms
restaurant that serves Euro-Asian
Wagyu Goulash
fusion cuisine. Most of their dishes
tapas::
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 rolls, and the tempura tiger prawn cocktail. Manny O’s exudes a cozy and intimate interior illuminated by dim lights and decorated with red accents,
Soup of the Day Par Deux Clear & cream soup comes in pair “O’ Salad!” Crumbed calamari & onion rings on crunchy lettuce tossed with extra virgin cold press avocado oil & vinegar Sashimi Usuzukuri Tuna & white snapper presented in 2 sashimi styles Kelbasa Trio Three authentic Polish sausage in the grill: wiejska, mysliwska & sniadaniowa sashimi usuzukuri Tempura Tiger Prawns Cocktail
the sea, setting the mood for a truly pleasant dinner. The restaurant also
Orange Margarita Spring Rolls Tall spring rolls of yam, pork and veggies in grand marnier infused margarita dip
has a variety of its own blends of wine and a tapas selection to choose
Roast Duck Gyoza
from that complement each other. Specializing in wine pairing dinners,
Sima’s Twice-cooked Ribs
Manny O’s has largely attributed its success for “making ordinary food
Spikey Shau-mai Served with rice wine vinegar
featuring a seventies mural by the bar complete with a panoramic view of
extraordinary.”
“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
90
SUMMER/FALL 2010
Visayas | Cebu | Lapu-Lapu City
MARU KOREAN RESTAURANT www.imperialpalace-cebu.com
Korean
Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 H: +63 32 494 5082 / 5083 Fax: +63 32 494 5070 email: maru@ip-cebu.com
Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Smoking / Non-smoking Valet Parking
Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 10:00 pm The taste of traditional Korean cuisine can be experienced at Maru Korean Restaurant located at the Imperial Palace Waterpark Resort and Spa in Cebu. Maru, which is Korean for the “living area� of a traditional Korean house, is an authentic Korean restaurant that serves a full Korean menu ranging from popular Korean dishes like the bestselling tenjang jinghe, kimchi
jinghe, and yeongyang kalbitang to table-grilled Korean-style beef. Chef Yongjin Hwang creatively prepares a healthy combination of spicy vegetables and imported meat offered in a la carte, teppanyaki, and set menus. Add some spice with the authentic Korean kimchi or try the savory beef and octopus jeongol. Classical and avant-garde Korean interiors complement the subdued lighting and fixtures, resulting in a formal but simple ambiance. The restaurant also offers shabu-shabu items, table-top grilling, and a
teppanyaki cooking show. When in town, visit Maru, the only high-end Korean restaurant in Cebu.
sample menu selections Korean specialties:: Sokalbi Jim Beef rib stew Dolsot Bibim Bap Stone pot rice and vegetables Sheng Sun Gui Roasted fish of the day Haemul Kalguksu Korean style noodles with seafood Naeng Myun Cold noodles in chilled beef broth with condiments Gori Gom Tang Boiled oxtail soup Yeongyang Kalbi Tang With jujube, chestnut and ginseng Haejang Guk Beef and cabbage stew Tenjang Jighe Bean paste stew
Kimchi Jighe Kimchi stew
grilled selection:: Hangari Yangnyum Kalbi Marinated beef short ribs Chadol Parki Pan-grilled thinly sliced ribeye beef Ggot Dng Shim Thin-sliced premium ribeye of beef Seoul Shik Bulgogi Seoul style marinated sliced beef Gwangyang Shik Bulgogi Gwangyang style marinated sliced beef
shabu-shabu selection:: Well-Being Shabu Shabu Beef striploin, cabbage, squash, crown daisy, mushrooms and glass noodles Well-being Sooyuk Beef tender stew with soya dipping sauce and condiments and kimchi and garlic chives
korean teppanyaki set meal:: Salad Chicken Porridge Beef Tenderloin Bean Sprouts and Garlic King Prawn Fried Rice or Noodles Fresh Fruits
www.dineasiaguide.com
91
Visayas | Cebu | Cebu City
MAYA MEXICAN RESTAURANT www.mayacebu.com Crossroads, Banilad, Cebu City PH: +63 38 238.9552 Email: tacos@mayacebu.com Monday - Sunday 11:00am until late night Mexican
Bar Scene Catering Delivery Full Bar Live Music/Entertainment Indoor/Al Fresco Private/ Function Rooms Takeout Vegetarian-Friendly Wine List Major Credit Cards Accepted
With a rich historic reference to the Mayan civilization, Maya Mexican Restaurant and Tequila Lounge
boasts
of
serving
authentic Mexican dishes the exact way several restaurants in Mexico would do it. The lack of establishments serving the same cuisine allowed owner Jason Hyatt to create Maya. The restaurant also takes pride in serving the crowd-pleasing
Slow-Roasted
Pork Carnitas. Fine dining in a very comfortable and casual atmosphere highlights the whole experience at Maya Mexican Restaurant, taking comfort to the next level without its interiors becoming too overwhelming.
sample menu selections botanas y antojitos:: Guacamole Hand-mashed avocado with onions, organic cilantro and lime Coctel De Camarones Tender poached shrimp with our own homemade cocktail sauce Salsa Roja Tomato salsa with coriander and chilies served with homemade masa chips Chili Con Carne Y Queso Homemade beef chili covered with cheese and sour cream Tortilla Soup Tomato and pasilla chile soup with grilled chicken, oaxaca cheese, crema and crispy tortillas
dela plancha:: Pollo Achiote Crispy skinned half chicken with coriander and salsa fresca Camarones Recado Verde Herb spiced tiger prawns with tomatillo salsa, roasted onions and chilies
especiales:: Enchiladas De Queso Y Pollo Homemade corn tortillas filled with roasted chicken, cheeses and enchilada sauce Pescado Veracruz Fish fillet cooked in banana leaves with olives, tomatoes and chilies Cabrito En Salsa Slow roasted suckling goat with chilies and tomatoes Vientre De Puerco Crispy pork belly served with dried chile-lime dipping sauce
tortas::
A Mexican-style sandwich served with chips and salsa filled with your choice of the following: Carnitas Six-hour roasted organic pork shoulder with chilies and garlic Carne Asada Grilled angus flank steak with chilies and cumin Tinga De Pollo Grilled chicken breast with chipolte bbq sauce
92
SUMMER/FALL 2010
MINDANAO RESTAURANTS Davao 95 96 97
FARFALLA PASTA BAR MAMU’S TADAKUMA
PHOTO SOURCE: MAYA MEXICAN RESTAUR ANT
davao city
MAP SOURCE: w w w.davaotraveler.com
DAVAO MAP
Mindanao | Davao | Davao City
FARFALLA PASTA BAR
sample menu selections
farfallapastabar@yahoo.com
French Italian
La Core Spa Bldg. Victoria Plaza Compound, J. P. Laurel Ave., Davao City
Catering Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Reservation Suggested Dress Code: Casual Homemade pasta fresh everyday
PH: +63 82 222.0630 FAX: +63 82 227.9418 Tuesday - Sunday 10:00 am to 12:00 mn
“Not fine dining, rather… dining finely” Taking its name from bow-tie shaped pasta, same-time owner and chef de patron Celina Anna Le
Neindre
serves
only
the
starters:: Oven roasted little vegetables stuffed with ground beef, bell peppers and mushrooms Bagna Cauda, a tasty Italian dip of anchovy and garlic in virgin olive oil with crunchy vegetables Carpaccio of homemade cured marlin served in virgin olive oil, lemon and freshly ground pepper Ferry’s Wheel of sliced goat cheese mozzarella and red tomatoes in Italian balsamic dressing Tasty New Zealand Mussels Marinière, white wine cream sauce or Italian olive oil, garlic and chili
salad:: Light Garden Salad with Sundried Tomatoes, in Italian Balsamic dressing Davao-made Goat Cheese Salad with sliced Pears, in Honey-Lemon Vinaigrette
freshest and healthiest dishes
Iceberg Wedge Salad and French Blue Cheese Dressing, with Bacon bits, Red Onion and Tomatoes
characterized by simple home
Salade Nicoise a l’Italienne in Italian balsamic dressing
cooking. Farfalla Pasta Bar offers the fusion of French and Italian cuisine and was established in 2009 with its patrons’ favorite dishes including the Three Mushroom Cream Farfalla, OssoBucco, and the Baked Lapu-lapu fillet. With its intimate ambiance reminiscent of the French Riviera, this small yet alluring Pasta Bar serves only authentic dishes using the best products Mindanao can offer.
soup:: Brocoli and Asparagus Melange, served with a drop of Pesto Winter Pumpkin and Carrots, cooked with a zest of Orange Cream of Corn, Fresh Chicken shreds, and little spring onions
pasta suggestions:: Sundried Tomato Spaghetti Wild Mushroom Cream Farfalle Vongole Linguini, small Clams in White Wine sauce Spicy Squid Pesto Penne
seafood, meat, and poultry:: Boneless and Fatless Pork Escalopes à la Milanèse, with Spaghetti in Pomodoro sauce Oven Baked Fillet of Garoupa, crusted with Foccacia Bread Crumbs, served with Roasted Tomatoes Casserole of Osso Bucco a La Cremosa served with warm couscous semolina Grilled Salmon Fillet, with Lime, on a bed of garden fresh Sautéed Spinach Leaves
side dishes:: Sautéed Potatoes, Mashed Potatoes, Potato Dauphinois, French Fries, Garlic/Plain Brown Rice, Assorted Steamed Vegetables, String Beans, Sautéed Fresh Spinach
www.dineasiaguide.com
95
Mindanao | Davao | Davao City
MAMU’S RESTAURANT www.anisabelsuites.com 88 F. S. Dizon Road, Bacaca, Davao City 8000 PH: +63 8 222.58114 Fax: +63 8 230.51612 Monday - Saturday 7:00 am to 12:00 mn Sunday 5:00 pm to 12:00 mn
Filipino International Banquet Catering Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted
sample menu selections
starters::
Seared Sashimi Fresh tuna with sesame seeds, seared in red pepper corn or garlic pesto Shrimp Gambas spicy shrimp aioli served with French bed.
sandwiches:: Smoked Bangus Spread Shredded smoked bangus in a mayo mustard topped with lettuce.
Servicing the food requirements of Anisabel Suites in Davao City is Mamu’s Resto-Bar. Mamu’s, its name derived from the term of
soup:: Clam Chowder Our humble Imbao clams partnered with bacon in a cream soup. Served with crackers.
endearment Mama which owner
PASTA::
Architect
Tetracine with Fresh Mushrooms and Bacon This is a family recipe using white sauce, fresh mushroom straws, bacon and spices.
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.
beef:: Beef “Abodo” with Mushroom and Asparagus This original house recipe is prepared with button mushrooms in a rich brown sauce, topped with sautéed fresh asparagus. Lengua Estofado with Mushrooms An old family recipe handed down by our grandparents for the on-tounge lover.
pork & chicken:: Pote (Pork and Beans) A family specialty prepared in a soupy tomato sauce using pork , chicken and chorizo bilbao with pechay greens Pork Pot Roast with Mushrooms Choice pork tenderloin slowly cooked in a light brown sauce with fresh straw mushrooms and spices. Crispy Pork Binagoongan Turbo broiled pork belly smothered with shrimp paste; for the adventuruos
seafood:: Grilled Malasugue with Cucumber Salad For the weight conscious, we recommend the grilled “white” tuna belly. Adobong Pusit Ensu Tinta A localized squid dish prepared in its black ink and mildly spiced.
desserts:: Durian Float Fresh durian flavored cream in between layers of graham crackers. Sanz Rival Thin layers of meringue sandwiched with buttercream. 96
SUMMER/FALL 2010
Mindanao | Davao | Davao City
LOGO
TADAKUMA 11 Damosa Business Center Lanang, Davao City PH: +63 82 234.8813
Japanese Bar Scene Catering Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted
Weekdays 10:00am - 10:00pm Friday & Saturday 10:00am - 12:00 midnight
sample menu selections daily specials:: Depends on available ingredients in the market and the inspiration of the Chef.
ramen::
Negimiso Ramen Shoyu Ramen Hiyasi Ramen Seafood Ramen Yakisoba Kantonmen
Opening only in December 2008, Tadakuma Japanese
serves cuisine
authentic with
the
freshest ingredients. The most popular among its classic dishes include gyudon, tempura, beef teppanyaki, gyoza, and sukiyaki. However, Japanese clients consider the ramen as the restaurant’s specialty since noodles and broth are made fresh in-house. Intended as a very modern space which incorporates old touches with the new design, the interiors have clean lines with dark hardwood and cream walls in deep rich brown colors, producing a hip and modern ambiance with a relaxed sense of elegance. Indirect lighting around the space, where the sushi bar is centered with a massive hardwood piece at the bar top, adds to the setting of a relaxed environment. Tadakuma also offers Teishoku set meals upon request, catering, takeout, and a selection of Japanese sake for bar service. To enjoy “fresh, delicious, and authentic Japanese food at affordable prices,” visit Tadakuma in Davao City.
Moyashi Ramen Ebi Shitake Men
Donburi - rice bowls:: Gyudon Tendon Katsudon Mabodon Katsu Curry Unagi Don Yakitori Don Chicken Teriyaki
sushi bar:: Tekka Maki Futo Maki Tekka Don Ebi Sushi Take Sushi Matu Sushi Chirashi Special California Maki Mixed Sashimi Salmon Sashimi Maguro Sashimi Chirashi Sushi Uni Sushi/Sashimi
specials:: Ebi Tempura
Beef Teppanyaki Atuyaki Tofu Sukiyaki Mabo Tofu Omu Rice Ebi Chiri Gyoza Japanese Burger Miso Ni
www.dineasiaguide.com
97
INDEX BY A-Z
INDEX BY CITY/AREA
A-Z 53 70 85 86 73 54 77 87 56 64 78 58 79 88 59 60 89 95 71 61 83 76 96 90 91 92 72 62 66 68 80 97 74 63 75 69 84
360 RESTAURANT & BAR 8 SPICES ABACA RESTAURANT ANZANI AUBERGINE BARCINO BIGG’S DINER BLU BAR & GRILL BRASSERIE BOHEME by The Gustavian C2 CLASSIC CUISINE CAFÉ PLAZUELA CARPACCIO CHEF DOY’S GOURMET RESTAURANT CHEON SAN CHESA BIANCA CHILI PEPPERS CORAL FARFALLA PASTA BAR GRAN CAFFÉ CASANOVA I’M ANGUS LANTAWAN LE CHEF AT THE MANOR MAMU’S MANNY O’S MARU MAYA MEXICAN RESTAURANT NINYO NU.VO OCEANA PATIO GUERNICA PESCADOS TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT UNIT 8 CAFÉ ZUZUNI
ANGELES CITY 75
THE YATS RESTAURANT
BAGUIO CITY 76
LE CHEF AT THE MANOR
BOHOL 83
LANTAWAN
BORACAY 84
ZUZUNI
CEBU 85 86 87 56 88 89 90 91 92
ABACA RESTAURANT ANZANI BLU BAR & GRILL BRASSERIE BOHEME by The Gustavian CHEON SAN CORAL MANNY O’S MARU MAYA MEXICAN RESTAURANT
DAVAO 95 96 97
FARFALLA PASTA BAR MAMU’S TADAKUMA
LEGASPI 56 60
BRASSERIE BOHEME by THE GUSTAVIAN CHILI PEPPERS
64
C2 CLASSIC CUISINE
MANDALUYONG 64
53 54
SUMMER/FALL 2010
56 64 58 59 60 61 62
BRASSERIE BOHEME by The Gustavian C2 CLASSIC CUISINE CARPACCIO CHESA BIANCA CHILI PEPPERS I’M ANGUS NU.VO
MUNTINLUPA CITY 63
THE FRENCH CORNER
PASIG CITY 64 54
C2 CLASSIC CUISINE BARCINO
PUERTO PRINCESA CITY 80
PESCADOS
QUEZON CITY 70 56 64 60 71 62
8 SPICES BRASSERIE BOHEME by The Gustavian C2 CLASSIC CUISINE CHILI PEPPERS GRAN CAFFÉ CASANOVA NINYO
SAN JUAN CITY 64
C2 CLASSIC CUISINE
TAGAYTAY CITY 64
C2 CLASSIC CUISINE
TACLOBAN CITY 56
BRASSERIE BOHEME by THE GUSTAVIAN
MANILA
C2 CLASSIC CUISINE
MAKATI CITY
98
INDEX BY CITY/AREA
360 RESTAURANT & BAR BARCINO
TAGUIG CITY 73 54 74
AUBERGINE BARCINO THAI AT SILK
INDEX BY CUISINE
INDEX BY CUISINE
69
AMERICAN
BARBEQUE/GRILLED
53 85 77 60 83 90 80 69
53 77 87 79 60 83 76 63 75 69
360 RESTAURANT & BAR ABACA RESTAURANT BIGG’S DINER CHILI PEPPERS LANTAWAN MANNY O’S PESCADOS UNIT 8 CAFÉ
ASIAN 53 77 78 79 90 72
360 RESTAURANT & BAR BIGG’S DINER CAFÉ PLAZUELA CHEF DOY’S GOURMET RESTAURANT MANNY O’S NINYO
UNIT 8 CAFÉ
CONTINENTAL 360 RESTAURANT & BAR BIGG’S DINER BLU BAR & GRILL CHEF DOY’S GOURMET RESTAURANT CHILI PEPPERS LANTAWAN LE CHEF AT THE MANOR THE FRENCH CORNER THE YATS RESTAURANT UNIT 8 CAFÉ
CHINESE 53 88 83 90
360 RESTAURANT & BAR CHEON SAN LANTAWAN MANNY O’S
77 56 78 83 76 63 75
BIGG’S DINER BRASSERIE BOHEME by The Gustavian CAFÉ PLAZUELA LANTAWAN LE CHEF AT THE MANOR THE FRENCH CORNER THE YATS RESTAURANT
ECLECTIC/WORLD CUISINE 87 66
BLU BAR & GRILL OCEANA
EXOTIC/FUSION 72 75
NINYO THE YATS RESTAURANT
PHOTO SOURCE: MAYA MEXICAN RESTAURANT
www.dineasiaguide.com
99
INDEX BY CUISINE
FILIPINO
GREEK
53 77 64 79 60 83 76 96 80 63
84
360 RESTAURANT & BAR BIGG’S DINER C2 CLASSIC CUISINE CHEF DOY’S GOURMET RESTAURANT CHILI PEPPERS LANTAWAN LE CHEF AT THE MANOR MAMU’S PESCADOS THE FRENCH CORNER
ZUZUNI
INTERNATIONAL 86 77 78 89 96 72 75
ANZANI BIGG’S DINER CAFÉ PLAZUELA CORAL MAMU’S NINYO THE YATS RESTAURANT
FRENCH
ITALIAN
53 73 95 76 72 62 63 75
53 86 58 95 71 83 76 90 80 63 75
360 RESTAURANT & BAR AUBERGINE FARFALLA PASTA BAR LE CHEF AT THE MANOR NINYO NU.VO THE FRENCH CORNER THE YATS RESTAURANT
360 RESTAURANT & BAR ANZANI CARPACCIO FARFALLA PASTA BAR GRAN CAFFÉ CASANOVA LANTAWAN LE CHEF AT THE MANOR MANNY O’S PESCADOS THE FRENCH CORNER THE YATS RESTAURANT
JAPANESE 53 83 90 72 97
360 RESTAURANT & BAR LANTAWAN MANNY O’S NINYO TADAKUMA
KOREAN 53 90 91
360 RESTAURANT & BAR MANNY O’S MARU
MEDITERRANEAN 85 86 89 83 76 62 80 63 84
ABACA RESTAURANT ANZANI CORAL LANTAWAN LE CHEF AT THE MANOR NU.VO PESCADOS THE FRENCH CORNER ZUZUNI
MEXICAN PHOTO SOURCE: MAYA MEXICAN RESTAUR ANT
100
SUMMER/FALL 2010
92
MAYA MEXICAN RESTAURANT
INDEX BY CATEGORY
SEAFOOD
THAI
53 89 83 80 75 69
70 74 69
360º RESTAURANT & BAR CORAL LANTAWAN PESCADOS THE YATS RESTAURANT UNIT 8 CAFÉ
SPANISH 54 68 80
BARCINO PATIO GUERNICA PESCADOS
STEAKS 77 61 83 68 75 69
BIGG’S DINER I’M ANGUS LANTAWAN PATIO GUERNICA THE YATS RESTAURANT UNIT 8 CAFÉ
8 SPICES THAI AT SILK UNIT 8 CAFÉ
VEGETARIAN 53 360 RESTAURANT & BAR 73 AUBERGINE 77 BIGG’S DINER 56 BRASSERIE BOHEME by The Gustavian 83 LANTAWAN 92 MAYA MEXICAN RESTAURANT 74 THAI AT SILK 69 UNIT 8 CAFÉ 84 ZUZUNI
SWISS 59
CHESA BIANCA PHOTO SOURCE: MAYA MEXICAN RESTAUR ANT
www.dineasiaguide.com
101
INDEX BY CATEGORY
INDEX BY CATEGORY BANQUET 70 86 54 78 83 76 66 63 75 84
54
8 SPICES ANZANI BARCINO CAFÉ PLAZUELA LANTAWAN LE CHEF AT THE MANOR OCEANA THE FRENCH CORNER THE YATS RESTAURANT ZUZUNI
BAR SCENE 53 54 78 60 90 92 62 68
BYOB
360 RESTAURANT & BAR BARCINO CAFÉ PLAZUELA CHILI PEPPERS MANNY O’S MAYA MEXICAN RESTAURANT NU.VO PATIO GUERNICA
BARCINO
CATERING 53 86 73 54 77 56 64 78 58 79 59 95 76 96 92
360 RESTAURANT & BAR ANZANI AUBERGINE BARCINO BIGG’S DINER BRASSERIE BOHEME by The Gustavian C2 CLASSIC CUISINE CAFÉ PLAZUELA CARPACCIO CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA FARFALLA PASTA BAR LE CHEF AT THE MANOR MAMU’S MAYA MEXICAN RESTAURANT
66 80 97 74 63 75 84
OCEANA PESCADOS TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT ZUZUNI
DELIVERY 77 56 64 79 60 71 92 80
BIGG’S DINER BRASSERIE BOHEME by The Gustavian C2 CLASSIC CUISINE CHEF DOY’S GOURMET RESTAURANT CHILI PEPPERS GRAN CAFFÉ CASANOVA MAYA MEXICAN RESTAURANT PESCADOS
DRESS CODE – BEACH CHIC 85
ABACA RESTAURANT
PHOTO SOURCE: MAYA MEXICAN RESTAUR ANT
102
SUMMER/FALL 2010
INDEX BY CATEGORY
DRESS CODE – SMART CASUAL 86 95 72 75
ANZANI FARFALLA PASTA BAR NINYO THE YATS RESTAURANT
FULL BAR 85 86 73 54 56 83 76 92 68 97 74 63 75 84
ABACA RESTAURANT ANZANI AUBERGINE BARCINO BRASSERIE BOHEME by The Gustavian LANTAWAN LE CHEF AT THE MANOR MAYA MEXICAN RESTAURANT PATIO GUERNICA TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT ZUZUNI
FONDUE 59
CHESA BIANCA
LIVE MUSIC/ENTERTAINMENT 53 86 78 79 83 76
360 RESTAURANT & BAR ANZANI CAFÉ PLAZUELA CHEF DOY’S GOURMET RESTAURANT LANTAWAN LE CHEF AT THE MANOR
92 62 68
MAYA MEXICAN RESTAURANT NU.VO PATIO GUERNICA
PHOTO SOURCE: MAYA MEXICAN RESTAUR ANT
www.dineasiaguide.com
103
INDEX BY CATEGORY
PRIVATE/FUNCTION ROOMS
INDOOR/AL FRESCO DINING 53 70 85 86 54 77 78 59 79 59 60 89 95 71 83 76 76 91 72 62 68 97 74 63 69 84
360 RESTAURANT & BAR 8 SPICES ABACA RESTAURANT ANZANI BARCINO BIGG’S DINER CAFÉ PLAZUELA CARPACCIO CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA CHILI PEPPERS CORAL FARFALLA PASTA BAR GRAN CAFFÉ CASANOVA LANTAWAN LE CHEF AT THE MANOR MAMU’S MARU NINYO NU.VO PATIO GUERNICA TADAKUMA THAI AT SILK THE FRENCH CORNER UNIT 8 CAFÉ ZUZUNI
53 70 85 86 73 54 77 56 78 58 79 59 83 96 91 92 72
360 RESTAURANT & BAR 8 SPICES ABACA RESTAURANT ANZANI AUBERGINE BARCINO BIGG’S DINER BRASSERIE BOHEME by The Gustavian CAFÉ PLAZUELA CARPACCIO CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA LANTAWAN MAMU’S MARU MAYA MEXICAN RESTAURANT NINYO
PRIX FIXE MENU 56
BRASSERIE BOHEME by THE GUSTAVIAN
MAJOR CREDIT CARDS ACCEPTED 53
360º RESTAURANT & BAR
70 85 86 54 56 58 59 89 61 83 96 91 68 63 97 75
8 SPICES ABACA RESTAURANT ANZANI BARCINO BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO CHESA BIANCA CORAL I’M ANGUS LANTAWAN MAMU’S MARU PATIO GUERNICA THE FRENCH CORNER TADAKUMA THE YATS RESTAURANT
RESERVATION REQUIRED 53 85 86 64 89 95 71 83 72 68 74 75
360 RESTAURANT & BAR ABACA RESTAURANT ANZANI C2 CLASSIC CUISINE CORAL FARFALLA PASTA BAR GRAN CAFFÉ CASANOVA LANTAWAN NINYO PATIO GUERNICA THAI AT SILK THE YATS RESTAURANT
PHOTO SOURCE: MAYA MEXICAN RESTAUR ANT
INDEX BY CATEGORY
SEMI-FINE DINING 89
CORAL
SMOKING & NON-SMOKING 58 59
CARPACCIO CHESA BIANCA
TAKEOUT 73 54 64 58 59 71 83 92 66 80
AUBERGINE BARCINO C2 CLASSIC CUISINE CARPACCIO CHESA BIANCA GRAN CAFFÉ CASANOVA LANTAWAN MAYA MEXICAN RESTAURANT OCEANA PESCADOS
VALET PARKING 64 72
C2 CLASSIC CUISINE NINYO
WEEKEND BRUNCH 85
ABACA RESTAURANT
WINE LIST 53 85 86
360 RESTAURANT & BAR ABACA RESTAURANT ANZANI
73 54 78 58 59 89 95 71 61 83 90 91 92 72
AUBERGINE BARCINO CAFÉ PLAZUELA CARPACCIO CHESA BIANCA CORAL FARFALLA PASTA BAR GRAN CAFFÉ CASANOVA I’M ANGUS LANTAWAN MANNY O’S MARU MAYA MEXICAN RESTAURANT NINYO
62 68 80 74 63 75 84
NU.VO PATIO GUERNICA PESCADOS THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT ZUZUNI
WEEKEND BRANCH 85 84
ABACA RESTAURANT ZUZUNI
PHOTO SOURCE: MAYA MEXICAN RESTAUR ANT
www.dineasiaguide.com
105
DINING RENDEZVOUS Birthday Celebration…
MARIE JO CAMARISTA PARTY
The ever good-natured marketing director of Brasserie Boheme by The Gustavian, Marie Jo Camarista, turned a new leaf when she celebrated her birthday with close friends and associates in a simple get-together recently held. Marie Jo, looking charming in her fashion best, welcomed her guests that included Dine Asia’s Mary Anne Meily and treated them to an entertaining evening of good food and drinks
Brasserie Boheme, Salcedo Village, Makati City; June 2, 2010 Marie Jo and Mary Anne having a good time with close friends
Marie Jo and friends
Marie Jo and friends
Marie Jo and friends
Marie Jo celebrating her birthday with her invited guests
End of An Era…
HEY JUDE BAR
After eight long years, Hey Jude Bar, the largest party place on the island of Boracay comes to a close and greeted everybody goodbye. Owner Jude Lee thanked his well-wishing guests for their continued support and patronage through the years. Attending party people admitted that those Boracay nights will never be the same again without Hey Jude Bar. It couldn’t have been better!
Boracay, Malay, Aklan; June 12, 2010
Louise Lee, Dine Asia’s Marcus Maguigad & Jude Lee
Paula Rosales & Don Puno
Resident DJ Erwin Edralin lighting up a lantern
106
Boracay’s own Claire Roughton
SUMMER/FALL 2010
Louise & Jude Lee
Suzanne & Paolo of True Food
Kate Moynihan, Sarah Rosser & Paula Rosales
DINING RENDEZVOUS Trade Exhibit…
7th INTERNATIONAL FOOD EXHIBITION PHILIPPINES Spearheaded by the Center for International Trade Expositions and Missions (CITEM), the International Food Exhibition (IFEX) Philippines welcomed visitors and buyers from around the world for 3 days with the theme “Celebrate the Flavors.” Now on its 7th year, the annual trade show featured exciting gastronomic delights from the Philippines. Dine Asia’s Jojo Villaflor sampled specialty food and beverage products from more than 300 local and international food manufacturers and exporters during the event.
World Trade Center, Pasay City; May 6-8, 2010.
Names
Store Opening…
WORLD OF WELLNESS Health and beauty expert Cory Quirino, together with celebrities and other guests, led the opening of her newest branch of World of Wellness. Carrying over 200 product lines from the Philippines, Europe, USA, and Asia, the store, with the tagline “Celebrate Life the Natural Way,” offers products personally chosen by Cory Quirino, who promises to make wellness and beauty available and affordable to all. Dine Asia’s Mary Anne Meily, Patrick Anthony Meily, and Pauline Misa graced the well-attended occasion.
SM City North EDSA, Quezon City; July 21, 2010.
Mary Anne, Mae & Patrick
Pauline Misa, Mary Anne Meily, Dr. Rudy Apostol, Mae Velilla, Christine Bersola, Cory Quirino, Dr. James Boado & Patrick Anthony Meily
Cory Quirino with invited guests
Mae, Mary Anne & a friend
www.dineasiaguide.com
107
DINING RENDEZVOUS Provincial Tours…
CEBU-DAVAO-CAMSUR
Dine Asia’s Mary Anne Meily and Pauline Misa traveled all over the Philippines and toured the sights and sounds of Cebu, Davao, and Naga as they visited various places and attractions in the three provinces. The travel was part of Dine Asia’s highlight for Camarines Sur as the featured destination for the Summer/Fall 2010 issue. Cebu, Davao, Camarines Sur; June, 2010.
Mary Anne Meily, Junjie Abella, Little Asia Owner Adam Sia & Pauline Misa
Legaspi Suites
Mary Anne & Pauline at Avenue Plaza Hotel
Pauline with Camarines Sur Gov. LRay Villafuerte
Bigg’s Diner
Mary Anne & Pauline with Avenue Plaza Hotel Owner Allan Cu
Pili Nut Cheesecake
Pauline, Mary Anne & Yvonne Apad at MAYA
Kilawin na Tanigue of Chef Doy’s
At Happy Ending Bar with Gov. LRay & Bar Owner AnaMie Saenz
Imperial Palace Waterpark Resort & Spa
Mary Anne & Pauline at Bigg’s Diner
Party at Naga
108
SUMMER/FALL 2010
Mary Anne at Fat Bobby’s
Mary Anne, Yvonne Apad & Pauline at Imperial Palace
Nightout with the Abella’s
DINING RENDEZVOUS Business Conference…
DINE PHILIPPINES 2010 Dine Asia’s Mary Anne Meily and Pauline Misa celebrated the Filipino dining experience at Dine Philippines 2010, a 1-day food business conference that featured speakers who are distinguished luminaries from their respective fields. During the event, conference speakers shared practical tips on how to grow one’s food business and the latest trends in the food and hospitality industry.
Waterfront Hotel, Lahug, Cebu City; July 24, 2010
Chef Bruce Lim of Chef’s Table flanked by Dine Asia’s Pauline Misa & Mary Anne Meily
Dine Philippines 2010 Conference Speakers
Chef Bruce & Mary Anne
Bar Opening…
HAPPY ENDING BAR Owner Anamie Saenz recently launched her newest bar, Happy Ending, and entertained her circle of friends and other guests that included Dine Asia’s Mary Anne Meily and Pauline Misa. The night saw the gracious host taking a shot of Brain Hemorrhage, a drink made up of peach schnapps, Bailey’s Irish cream, and grenadine syrup that looks disgusting but tastes delicious. The night wore on until the wee hours of the morning with great sounds provided by DJ Euric.
Camsur Watersports Complex, Pili, Camarines Sur; July 31, 2010.
Bar Owner AnaMie Saenz
Jecka Rodriguez,Derick De Borja,Joel De Borja, Grace Briones & Arpie Diaz
Eli, Mary Anne, Pauline, Missy, Soleil
Ms. AnaMie Saenz & Ms. Pauline Misa
Carlos, Sona, Macarena, Rosario, Rafa, Ana, Alex & Marco
AnaMie Saenz taking a shot of Brain Hemorrhage
Mary Anne, AnaMie and friends
Maryanne, Missy, Bajim, Migs, Jacob & John
Jamie, Gabi, Bia, Sunil, Migs & John
www.dineasiaguide.com
109
DINING RENDEZVOUS Scotch Tasting…
CHIVAS REGAL 18 YEAR OLD
Renowned super premium Scotch whisky, Chivas Regal 18 Year Old, invited a line-up of distinguished guests to an exclusive Scotch tasting session which was hosted by Mr. Darren Hosie, Regional Mentoring Manager of Chivas Brothers Ltd. Dine Asia’s Mary Anne Meily and Pauline Misa was among the chosen few who indulged themselves to hors d’oeuvres and enjoyed Chivas 18 cocktails during the ‘smart evening’.
Republiq, Newport City, Pasay City; July 8, 2010
Pauline Misa,Chef Johann Dreisge, Chef Josef Miklavc and Mary Anne Meily
Mari Litonjua,Ramon Cualoping, Kendrick Tan, Vince Ascalon
Darren Hosie, Mark Rosales & Mary Anne Meily
Vince Ascalon, Ramon Cualoping, Mari Litonjua, Dana Tiquison and Jean de Rama
Mary Anne, Pauline & friends
Chef Fernando Aracama
Darren Hosie (Regional Mentoring Manager of Chivas Brothers Ltd) leads the Tasting Program
Host for the Night Christine Caballero
Donnie Ramirez, Nivat Chantarachoti and Stephen Ku
Holly Paraiso
Ryan Ordo
Mari litonjua & Ms. Mary Anne Meily
110
SUMMER/FALL 2010
Kevin Lee (Marketing Director of Pernod Ricard Philippines)
May Legaspi and Mark Dy
Melo Esguerra and Fortune Ledesma
DINING RENDEZVOUS Product Launch…
O.N.E. NATURALES Society’s glitz and glamour crowd joined beauteous Charade Galang in the launching of her brand new line of beauty essentials, O.N.E. Naturales. The personal care products use natural ingredients, hence the name O.N.E., which stands for Organic, Natural, and Eco-friendly. Dine Asia’s Mary Anne Meily and Walter Meily huddled with friends and acquaintances in the industry during the occasion. O.N.E. Naturales is available exclusively at all Watson’s outlets.
The Establishment, The Fort, TaguigCity; July 23, 2010
Dine Asia’s Mary Anne Meily & O.N.E. Naturales owner Charade Galang
Ms. Anabelle Rama with all the single ladies
Charming Charade
Ariel Arce, Dine Asia’s Walter Meily & Mary Anne Meily
O.N.E. Naturales product line
Festival Launch…
FLAVORS OF THAILAND Dine Asia’s Mary Anne Meily and Pauline Misa arrived in their chic attires at the exclusive cocktail reception that celebrated the launching of Flavors of Thailand in partnership with the Embassy of Thailand, Thai Airways, and the Tourism Authority of Thailand. The month-long food festival features a delectable showcase of authentic Thai dishes available during lunch and dinner at the Marriott Café.
Marriott Hotel Manila, Newport City, Pasay City; August 2, 2010 Junjie Abella, Pauline Misa, Ramona Singian, Mary Anne Meily & Gerry Lumba
Mary Anne with Michelle Garcia, Marriott Hotel Marcom Manager
Ralph Joseph of Ralph’s, Mary Anne Meily & Patrick Tan, SEAIR VP for Marketing
Gerry, Pauline, Daryn Hudson, Junjie Abella & Mary Anne
Rupert Jacinto, Mary Anne & Richard Saul, Marriott Hotel General Manager
www.dineasiaguide.com
111
DINING RENDEZVOUS Special Event‌
THE GREAT AMERICAN BARBECUE Newly appointed US Ambassador Harry Thomas, Jr. hosted The Great American Barbecue at his official residence. Dine Asia’s Mary Anne Meily, Walter Meily, and Marcus Maguigad joined the company of distinguished guests as they sampled all-American dishes like pork and sausage barbecue, chicken, steaks, salads, and California cheeses paired with wines. The event was spearheaded by the Foreign Agricultural Office of the US Embassy in cooperation with the US Meat Export Federation, the Raisin Administrative Committee, the US Potato Board, and the California Milk Advisory Board.
North Forbes Park, Makati City; June 8, 2010
Mary Anne Meily & US Ambassador Harry Thomas, Jr.
Mary Anne Meily & Kathy Yao-Santos of Happy Living Wines
Mary Anne Meily & Cecille Ysmael of Thai at Silk
Sabrina Yin, Justin Cai & Mary Anne Meily
112
SUMMER/FALL 2010
Marcus Maguigad, Chef Jay, Ambassador Thomas, Mary Anne Meily, Sabrina Yin & Justin Cai
US Ambassador Harry Thomas, Jr.
Mary Anne Meily & friends
Buffet of all-American dishes
Allan Fernando, Venu Kotamraju, Mary Anne & Joe Tordella
DINING RENDEZVOUS Publicity Launching…
DINE ASIA SPRING/ SUMMER 2010 ISSUE
All roads led to Barcino as Dine Asia launched its sixth issue with the presentation of the guide’s latest collection of culinary excellence. Editor-in-Chief Mary Anne Meily and the team behind Dine Asia welcomed guests composed mostly of the members of the diplomatic corps, hotel and restaurant owners and managers, corporate and business executives, and other distinguished personalities. Throughout the evening, live music was provided by Tribo Manila with the special participation of DJ Kristian Hernandez.
Barcino, Greenbelt 2, Makati City; April 15, 2010.
Yvonne Apad, Arch. Fred Sibug & Carol Bote
Ambassador Ovid Harasich of Chile, Chef Babes Austria & Dine Asia’s Jojo Villaflor
James Buskowitz of Monaco Suites Boracay and Chef Babes Austria
Bernard Flour of Le Cellier & Wife
Brasserie Boheme’s Charles Lhuillier & Mary Anne Meily
Stephanie Zubiri, Chilean Ambassador Ovid Harasich & Gail Gonzales
Tin Millete, LV, Zara Rosete, Jeremy Yabut, Ria Arias, Malen Mauntag of Intercontinental Hotel Group
Joseph Okamoto, Brenda Venus-Ranjo, Carol Bote & Mimi Maguigad
Chef Jaume with Susan Dalton
Carol Bote, Bambi Torres-Camus, DFA Protocol Officer Raymond Toledo
Chef Jaume Viñallonga of Barcino and Chef Babes Austria
James Buskowitz of Monaco Suites Boracay and Chef Babes Austria
www.dineasiaguide.com
113
Have Dine Asia delivered to your door and we could be
BUYING YOU DINNER! ORDER YOUR COPY NOW
for a chance to win one of several dinners in one of the best restaurants featured in Dine Asia. Please fill out and mail the subscription form to: Dine Asia Guide Publishing Unit 18-B Classica Tower, 114 H.V. Dela Costa Street, Salcedo Village, Makati City Or email us at info@dineasiaguide.com.
(3 issues BEGINNING SUMMER/FALL,2010) PHP 750.00
(6 issues BEGINNING SUMMER/FALL,2010) PHP 1500.00
114
SUMMER/FALL 2010 PHOTO SOURCE: LANTAWAN
SIDE CAR
CAGSAWA RUINS
SERENDIPITY
OBANDO SUNSET
COMFORT ZONE
TWOSOME
Dominic Meily Photography d o m i n i c m e i l y. d e v i a n t a r t . c o m