Dine Asia Summer-Fall 2011 DRAFT 1

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

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

Cover

Title

YOUR COLLECTION OF CULINARY EXCELLENCE

The Art of Passion :: Arriba Agave! :: It’s Always a Perfect Day at Gustavus :: Sealed With a Kyss :: Magnum Opus :: With All Her Harp :: Gem of a GM :: An Experience On Its Own :: YWhere O U RLuxury C OisL Affordable L E C T I ::O Get N O C U LSpa I N Advantage A R Y E:: X Nourish C E L LYour E N Soul CE theF Global B ravo B oheme! :: Excepti o n a l l y An z a n i :: Made in H e ave n :: Wine with Chinese Food SUMMER/FALL :: R o m a n c i n g 2011 Lu c i l l e :: Lov i n g M a n ny O. :: A Touch of VINTage :: H ave n fo r We l l - B e i n g :: Th e Music Bar

2

SPRING/SUMMER 2010

EDITOR’S NOTE

It’s Dine Asia’s third year and 2011 will be more promising as we announce the vital partnership of the company!

More and more people come to Asia today either for business or pleasure. As a responsible publisher, I realize the need to provide more information about our side of the globe. From the beginning, Dine Asia’s objective has been to inform, educate, and entertain the public with quality contents, to come up with a guide that will take you, our most loyal and avid readers, to certain heights of knowledge and awareness.

Having a new partner from New York, we are now able to mark this milestone in our corporate history through our expansion in terms of circulation, establishing our presence in the U.S. market, particularly in New York City and New Jersey.

As we move ahead toward our goals, we continue to give you more exciting features. This is the very first time we are launching Dine Asia in an out-of-town venue, Maya Mexican Restaurant and Tequila Lounge, Cebu’s most authentic Mexican restaurant, which graces the cover of our summer issue.

We feature German master chef Hubertus Cramer who reveals the secret ingredients to his success and Hans Hauri, the Swiss general manager of Marco Polo Plaza Cebu. Naturally, we highlight Cebu in a lengthy feature that discusses how the province goes cultural and culinary. As in issues past, we feature more innovative restaurants from more cities around the country.

For this and everything else, I would like to thank the most dedicated and ever loyal team who made this new issue once again possible. To the Lord above, thank you for Your continued guidance.

Summer is almost here, so don’t forget to have fun and read on!

4

SUMMER/FALL 2011

THE INGREDIENTS ARE SIMPLE AND FRESH

w w w. d i n e a s i a g u i d e . c o m

SPRING/SUMMER 2011 CONTENTS

FEATURES

entice your appetite::

9

Through the Lens of... Melody De Jesus

let’s talk about it:: 10 12

Salon De Ning: A Sight to See, The Place to Be Hungry for Hapadog

over dinner::

16

Make Way for Maya

spice it up::

19

Secret of The Master

satisfy our bellies::

20

What Makes Yogurt...Yogurt?

with wines + spirits::

22 24 26

The Dark History and Bright Future of Chianti Auspicious Wines from Rabbit Vintages The Vino Legacy

to flatter our cravings:: 28 34 36 38 40 42

Let Cebu Captivate You Serving a Better Future Marco Polo’s Man for All Reasons The Boutique of Luxury Hotel Elizabeth: The Mediterranean Experience Yes, You Can! at Radisson Blu

pampering wellness:: 46 50 52

6

FALL/WINTER 2010

Discover a Place Where Heaven Meets Earth Ginhawa Nourish Your Soul, Awaken to New Beginnings...

RESTAURANTS LUZON Makati City 360 RESTAURANT & BAR BRASSERIE BOHEME

by THE GUSTAVIAN ESCOLTA the Peninsula Manila GUSTAVUS STEAK LOUNGE KYSS Restaurant and lounge Bar NUVO THE ALPHA by: Chef Billy King THE PLANTATION

Mandaluyong City 63

Manila City 64

CENTURY TSUKIJI

Muntinlupa City 65

THE FRENCH CORNER

Quezon City 66 67 68

HAPADOG 69 NINYO

70 71

THE YATS RESTAURANT

Baguio City 86 75

FLORA CAFÉ LE CHEF AT THE MANOR

Puerto Princesa City 76

PESCADOS

VISAYAS BOHOL 79

LANTAWAN

Boracay 80 81

DOS MESTIZOS ZUZUNI

Cebu 82 83 57

88 89 86 84

ABACA RESTAURANT ANZANI BRASSERIE BOHEME

BY THE GUSTAVIAN FERIA FLORA CAFÉ MAYA MEXICAN RESTAURANT

Dumaguete

Taguig City 72 73

74

TOKI

Angeles City

90 91 92

CASABLANCA KRI LIKHA

MINDANAO Davao 95

www.dineasiaguide.com

7

MARY ANNE MEILY Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

BAMBI TORRES-CAMUS Associate Editor

KATHLEEN ASUNCION Assistant Associate Editor

DOMINIC MEILY

Creative/Art Director

MARCUS MAGUIGAD

Regional Director for Marketing

DEEDAY CONCEPCION •GERRY LUMBA DEANNA MENDOZA •MELIZA REYES UY Marketing Directors

CRISTY DERIGE

Sales & Production Coordinator

DENNY WANG Wine Adviser

LORI BLACKBURN •LESLEY DAWN CABAL •DENISE FOZ AIMEE MARCOS •WEENA MEILY •FRANCE MISA NORIKO HANAJIMA •LOU SANTOS •JANE FRANCIS QUINABO Contributing Writers

BOJO SAWIT •NORMAN LLESES Contributing Photographers

DINE ASIA GUIDE PUBLISHING Publisher

ROSAMON VILLA-REAL CALICA President

MARY ANNE MEILY Chief Executive Officer

DOMINIC MEILY VP-Creative

CARLOS CODILLA Liaison Officer

PATRICK ANTHONY MEILY

VP-Production

ON THE COVER

TIN SAMSON SANTOS Head-Corporate Affairs WESTWOOD LAW FIRM Legal Counsel

Dine Asia - A Guide to the Best Restaurants in Town is published three times a year March, July, and November - by Dine Asia Guide Publishing with office address located at 836-B Balagtas Street, Shaw Blvd., Mandaluyong City. Tel. No. +63 2 986.6829.

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

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

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

BY CHEF BILLY KING

ERRATUM In the Fall/Winter 2010 issue, on page 53, the contact information of Organique Acai Berry is www. organique.asia with tel. no. 399.2485. In the Index by City/Area page on page 101, the restaurant Bagoong Club found on page 70 should have been under Quezon City. For all the oversights, our apologies.

www.thealpharestaurant.com

ACKNOWLEDGMENTS Executive director Cinbeth Orellano and tourism officer Anna Quisumbing of the Cebu City Tourism Commission, Sinulog Foundation executive director Ricky Ballesteros, Catherine Gabronino, Jack Kidwiler, Denny Wang, Poch and Cha Naval, Arch. Fred and Ina Sibug, Lucille Bocobo, Bing Daza, Angel Austria, Carol Bote, Mimi Maguigad, Dr. Carl Calica, Mark Meily, Norman Castillo, Vanessa Remollo, and the Meilys, thank you for all the support.

THE ALPHA

6th floor, Alphaland Southgate Tower, 2258 EDSA, corner Chino Roces Ave,Makati PH: +63 32 310.5201 +63 2 310.5614

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

8

SUMMER/FALL 2011

IT’S ALWAYS A PERFECT DAY AT

GU S TAV U S

I

n our society today, choosing a restaurant has evolved to be more of an adventure than just a dining experience. Newly built restaurants have mushroomed everywhere serving menu and delicacies from various countries in the world even those that are most unfamiliar to us. And this is why we love Gustavus; banking on the sheer freshness and juiciness of their prime steaks, it proves that good food never need to be complicated. It remains to be among the most esteemed and craved restaurants in the metro, every bite is always a different but certainly a great adventure!

Gustavus has been on the run for almost two years and with various dining establishments named almost the same as them, there must be really something about this steak haven that garnered for itself its reputation.

On Its Prime True to its bumper sticker “Nothing But Prime”, Gustavus serves only USDA prime steaks. But the high quality of their meat, they decide to couple with a unique preparation to maximize the whole dining experience, “that’s our secret, I guess” said Mike Gayoso, the restaurant’s managing partner.

Surprisingly, when compared to other steak specialty restaurants, Gustavus’ are actually cheaper!

Meanwhile, we have a strong haunch that the Master of the Kitchen, Chef David Griffiths has a lot to do with this Gustavus’ trademark of excel10

SUMMER/FALL 2011

BY NORIKO HANAJIMA

lent food. The Swiss – Canadian chef was once part of the Four Seasons and Delta in Vancouver, he also served as an Executive Chef in Hong Kong, among all his other experiences.

Aside from the steaks, the oysters are also house favorites; these are farmed in Aklan and then deoxidized somewhere in Manila. And before being shipped to Dubai for export, some of these international favorites are delivered to Makati.

Generally, Gustavus is designed for anyone who loves steak, “Anyone who loves steaks without the knorr” playfully commented by Gayoso.

However, most of the people who visit them are bankers and traders, normally in the afternoon and then families in the evening. Come 10:30 PM every Wednesdays to Sunday, it turns into a lounge serving beer, cocktails, salpicao and the like. “We plan on improving the menu though”.

More Than a Steak Lounge While Mr. Gayoso and the rest of Gustavus takes pride in their steaks, there are several other aspects of Gustavus that are similarly enchanting.

“We have a friend of a friend who designed it for us” shared Mike when asked who crafted the restaurant’s interiors. From its furniture to its lighting and over-all warmth, it was very clear what Gustavus was aiming for – a cozy, quiet and private steak lounge where friends and families can share a good laugh and enjoy great vmeals in private. “My staff are instructed that

when movie stars and politicians come in, stay away. Don’t bother them; they’re here to relax, to rest,. Don’t’ ask for autographs, pictures, bawal yun.” expounded the partner.

Other than the priceless ambiance of the restaurant, what almost always steals the limelight is their “balut”. Yes, the local Filipino favorite which has been dubbed, several times, as the grossest food on earth, is a star of its own right in the menu of Gustavus. “People who don’t eat balut order our balut a lot”, Mike began narrating about this undeniably intriguing subject. “It’s wrapped in bacon and spinach cooked in cherry vinegar with lots of shallots and garlic. The Pinoy favorite, balut debuts as a flavorful and mouthwatering item in the culinary scene and Gustavus plan to have a different version for the bar too.

Gustavus shines in the heart of Metro Manila as the home of classic, simple yet ever irresistible steaks. Preferred by friends and families alike, it’s always a perfect day at Gustavus!

GUSTAVUS STEAK LOUNGE Ground Floor, F&M Lopez Building #109 C. Palanca Street, Legazpi Village, Makati Tel. No. +63 2 846.2430 www.gustavussteaklounge.com

Three Sixty Restaurant & Bar ∙ 2nd Flr. A. Venue Mall, Makati Avenue, Makati City 1228, PH: +63 2 994.9674 +63 2 514.1297 ∙ Emerald Playa, Beach and Nature Park San Manuel, Puerto Princesa City, Palawan 5300

www.threesixtyrestobar.com

ARRIBA AGAVE!

BY KATHLEEN ASUNCION

L

ocated in hip and happening places such as Eastwood City, Tomas Morato, and Bonifacio High Street, Agave Mexican Cantina is the go-to place for authentic Mexican dishes. Since opening its doors in 2007, Agave has been satisfying the cravings of foodies all over the Metro. Founder Chris Maier, along with colleagues Victorio Fadrilan, Jr., renowned chefs Robby Goco and Raymond Palmez, operations manager Mat Tee, and Eastwood branch restaurant manager Herbert Buenagua, give us a Mexican experience we will never forget.

When someone mentions Mexican food, we immediately think of fajitas, quesadillas, burritos, chimichangas, enchiladas, and tacos. Agave serves these classic Mexican favorites and so much more. Agave boasts of a wide variety of soups, salads, and main dishes. When in Agave, start off with the bestselling appetizers such as Baby Baja Squid, Southwest Potato Skins, and the newest addition to the list, the Mini Taco Sampler which are six mini tacos filled with all the toppings and three of their most popular fillings: grilled chicken, pork carnitas, and taco beef. Guests can also sample soups such as Sopa de Tortilla and Corn and 12

SUMMER/FALL 2011

Chorizo Chowder. For a healthier option, try the Tijuana Caesar or the Agave Taco Salad. Diners have the option of adding sides such as Mexican red rice, refried beans, guacamole, or jalapeños which are muy caliente, just to name a few. For big groups, Party Platters are available. Feast on the traditional Mexican Platter, the Plato Supremo for big appetites,or the Plato Ultimo that features an assortment of Beef Taquitos, Chicken Quesadillas, Crab and Shrimp Chile Rellenos, Yucatan Steak Skewers, Calamares Fritos, Filete de Pescado, and Agave Baby Back Ribs. It is served with both lime-cilantro and Mexican red rice, corn chips, guacamole, pico de gallo, sour cream, and your choice of salsa.

The party platters come in two sizes, namely Amigo, which is good for 3-4 persons and the Familia which serves 5-6. Enjoy dishes that are hot off the grill such as the Yucatan Skewers and the Chargrilled Ribeye – a 12 oz imported U.S. Angus ribeye steak.

While it is true that Agave offers traditional Mexican food, they also bring something new to the table.

If you want Filipino dishes injected with Mexican flavor, try the Chipotle Pork Sisig on a sizzling plate flavored with bell peppers and Mexican spices.

New on the menu is the Crispy Pork Belly Grande, crispy skinned tender pork belly served with a selection of vegetables and sauces with flour tortilla wedges for wrapping. Another menu item with a fusion of cultures is the Mexican Pizza with toppings of fresh tomatoes, green peppers, onions, olives, melted cheese, and your choice of grilled chicken or beef. This time, it’s an Italian dish with a Mexican twist. To end your meal, try their signature dessert, Agave Fried Ice Cream or the crowd favorite, CocoMango Chimichanga for a sugar rush.

Named after the Mexican plant from which tequila (the primary ingredient in margaritas) is made, Agave

shakes up Margaritas that cocktail lovers wouldn’t resist. Those brave enough can try the bottomless Margaritas that come in a choice of House and Flavor of the Day. Other unique margarita flavors include Strawberry Mango, Tequila Rose, and their newest additions, Mocha and Lychee. Make your nightlife more exciting and pick a drink from their long list of beers, wines, and cocktails. Hard drinkers will be happy to know that Agave also serves a wide selection of tequila, vodka, brandy, bourbon and whiskey, gin, rum, cognac and other liqueurs.

For mouth-watering Mexican food with fresh, high quality ingredients, head on over to Agave. Arriba!

AGAVE MEXICAN CANTINA Building B3, Bonifacio High Street, Fort Bonifacio, Taguig City Tel. No. +63 2 403.6003 +63 2 403.5865 CKB Center, 203 Tomas Morato Ave., Quezon City Tel. No. +63 2 414.5911 +63 2 448.5767 Unit H6, City Walk 1, Eastwood City, Libis, Quezon City Tel. No. +63 2 911.0310 +63 2 912.6989 www.agavecantina.com

GOOD FOOD GOOD TIMES

G/F SCC Building, 106 Carlos Palanca Street, Legaspi Village, Makati City www.dineasiaguide.com Te l . N o . + 6 3 2 5 0 1 . 5 7 2 7

13

THE ART OF PASSION

Open for corporate individuals in Makati’s Central Business District (CBD) as well as lovers of fine cuisine living in the exclusive residential villages nearby, The Alpha serves sumptuous daily favorites, express dishes for lunch, and an a la carte menu that features delectable gourmet selections. Bestselling specialty dishes which have become all-time favorites include Tenderloin Rossini, Chef Billy’s version of grilled U.S. beef tenderloin cooked Rossini-style and served with mashed potato, vegetable compote, and port wine sauce, Marinated Salmon Roulade, salmon fillet baked in a roll and served with celery, apples, and walnuts, Seabass in Filo Pastry, served with spinach, mushroom duxelle, and yogurt sesame dressing, and Fatless Steak, grilled and flavored with garlic with a choice of cognac pepper, horseradish or balsamic adobo sauces. Of course, the dining experience would never be complete without Chef Billy’s famed soufflé, which come in vanilla, grand marnier, and chocolate.

For catering services, The Alpha has several sitdown and buffet menu packages that consist of a variety of appetizers, salads, soups, carvings, entrees, and desserts to suit your special events and occasions.

Like in his other restaurants, Chef Billy also applies his distinct personalized service at The Alpha, which is managed by his nephew, Kevin. Chef Billy’s inimitable hands-on approach ensures that your order has been prepared and cooked with the freshest quality ingredients.

The interiors at The Alpha display a moderate amount of style and sophistication, creating a cozy and relaxing atmosphere perfect for soirees and business meetings. The casually elegant setting provides comfort and convenience to fine diners who are after quality in an atypical restaurant. Bottles of locally manufactured wines and liquors are exhibited on a glass-encased showroom cabinet at the entrance. Framed monochromatic shots of landscape photography decorate the walls. Tables and soft cushion sofas are designed in semi-circular sections along the center and on the sides, each lit by overhanging lamps.

For intimate get-togethers, there are two private rooms – one for 8 and the other for 20 persons. A glass door connects The Alpha to a cigar lounge, the Tabacalera Incorporada, which serves as the smoking area that offers locally manufactured cigars, an extensive line-up of whiskies and brandies, and accepts made-to-order gift brands.

But what actually endears to Chef Billy despite his no-mean-feat achievement is his so-called “Alpha Team,” his 20man crew of highly trained professionals who share his passion and desire to do the best things possible out of the ordinary and also made it an art form. Heading the team is the ever reliable Willy Alfonso, the hardworking and determined manager who is in-charge of dining. He takes pleasure in keeping himself preoccupied and puts extra effort in his assigned tasks. Ten years with Chef Billy has made executive chef Edgar Llanita a veteran when it comes to understand what customers want to come up with a variety of dishes that will satisfy

throughout. He feels very much at peace and very much at home in the country, the reason behind his permanent businesses here.

His seemingly assuaging character has motivated him to appreciate the good things in life, maintaining that everything is one’s own perception, it’s how you see things.

Finally, when asked about The Alpha’s first-rate food and first-class customer service, Chef Billy King shares his secret. “Don’t forget the basics. Make it simple. Don’t make it complicated.”

them. For only a few months with The Alpha, admin officer Antonette Bautista and admin assistant Yoko Ann Mendoza have learned a lot and find their work both challenging and fun.

Over the years, Chef Billy’s selfimposed adage remains. “I believe any company is about the people that you motivate. I want to grow people in the business. This is what I like to see,” he says, delving into the reality of enjoying and having fun working with happy people.

While most are finding solutions to everyday problems, Chef Billy thinks on the contrary and says: “Every solution has a problem,” sounding philosophical all

I

n the beginning, there was Billy King. Chef extraordinaire. Caterer par excellence. For years, he has lived up to his reputation as one of the most, if not the most, respected chefs in the country, redefining the fundamentals of French cuisine and revolutionizing fine dining the country.

The brains behind Le Souffle, the well-known French restaurant, Chef Billy King continues to parlay his enthusiasm into his past, present, and latest endeavors, declaring to all and sundry that his unbridled passion for good food is very much alive.

For the past 14 years, Chef Billy King has been quite successful in managing his immensely popular catering services, Le Chef Catering, preparing and cooking meals for as high as 3,500 people and making a special dinner for as little as 4 persons. “It is an art in itself,” he asserts, reiterating that he has his own benchmark in the industry.

In the restaurant scene, Chef Billy King has been operating Le Chef at the Manor in Baguio City since 2001.

He is also managing Angeles Beach Café at ABC Hotel in Angeles City and Technochef at Fairways and Bluewaters in Boracay. When admired that he is back on top, the ever so humble Chef Billy casually replies that he never left.

True to his word, he even expanded his business interests and established what can be considered his most anticipated venture to date.

In January 2011, The Alpha by Chef Billy King opened at the Alphaland Southgate Tower in Makati City.

The Alpha, operating at the same venue since 2010, was taken over by Chef Billy when the opportunity was presented to him. This time, the executive restaurant offers a combination of Continental, Mediterranean, and Filipino cuisines showcasing Chef Billy’s original dishes that he has created without much fanfare, resulting in a menu rich in flavors and food that is clean, light, and refreshing.

For his new restaurant, legendary chef Billy King banked on the culinary heroics of the most formidable gastronomic team he has ever assembled.

And the result? Excellent food and exceptional service like no other.

Son of the South

BY LOU SANTOS

T

o most people dining at the fine establishment of Feria in Radisson Blu, Chef Ofir Yudilevich might seem like the typical foreign chef who have graced our seas – renowned, cultured, well-traveled and, most importantly, one with impeccable taste and touch in food. True, Chef Ofir has journeyed the world over with his kitchen talents having stints starting from his home country New Zealand back in 1994, then Fiji, Australia, Israel, and London. He went home to the land of the Kiwis again before coming to the Philippines via Cebu and Radisson Blu.

Obviously, the way Chef Ofir has influenced Cebu cuisine is not by reinventing the cuisine but by adapting to it and putting his own twist to local flavor. He feels passionate about food and sees it as an integral part of the country’s growing hotel industry. He shares that hotels aren’t just about luxurious rooms anymore. It’s about providing a getaway –w having time and being in an oasis in the city, feeling pampered and removed from things that take up one’s time. But, more importantly, it’s about the F&B. Where the rooms may be good, if the hotel restaurant isn’t, then people won’t go.

This he avows with every hotel he’s worked in.

Unbeknownst to a lot of people, however, is how this successful master chef was once taken away from the care of his mother. Born in Israel in 1974, Chef Ofir was separated from his mother and sister at the young age of 13 when his dad brought him to New Zealand and migrated there.

Ofir’s mom never knew where he was until eight years after. Determined, he worked and saved enough money to go back to Israel to see his mother and sister.

His journey has since led him to our islands since 2009. His impression of Cebu was what Google would typically show, which is the laid-back, sand and beach scene typical of the resorts in Mactan. He was quite surprised that the Cebu that would greet him was the bustling city with Radisson Blu at the heart of it.

Chef Ofir was tasked to set up Radisson Blu’s restaurant from scratch. Instead of taking his previous experiences and replicating it in the hotel, he went out to the streets and understood as best as he can what the Cebuanos liked. Being a fan of seafood, he himself took to liking Cebu’s offering like the kinilaw and lechon.

He also recognized that the taste pal-

Feria was not to import foreign fare.

Rather, it was about presenting local food differently and doing it slightly differently. He kept true to what the local people liked and never tried to change it. He affirms that Filipino food is quite good and that people, staff and guests alike, need to have confidence about it. “You just got to treat it with a bit of respect. If you want to talk about my influence in Cebu, it’s about doing good local food but presenting it in a different way…the way that you treat it with respect. The biggest thing is that we have shown everybody else that you can have good food without having to get imported food” he beamed.

ette varied from one person to the next from sweet, to salty, to vinegary, to spicy. “Trying to understand what Filipino food was a little hard to begin with ‘cause it’s not like when you say to somebody ‘Chinese food or Thai food’ where they instantly have something in mind. The first thing you hear about is adobo and five different people will tell you five different things.”

So he really took his time to understand the taste he needed to achieve.

In line with this deep understanding of the local food culture, the concept Chef Ofir had in mind for

Perhaps, the biggest twist here, though, is how Cebu has influenced him. He swears by his newfound passion for the sea, which is diving. As engrossed as he is with local food, he is as fascinated with the marine life that Cebu has to offer. He confesses that diving has totally changed his life – one that is healthier, one built with wonderful friendships, one where he looks at things differently. He feels that Cebu has a lot more potential in tourism than what the people there actually have seen or done, even just one built around diving.

Now this outgoing head chef of Radisson Blu is making his own getaway for the time being to concentrate on his new love though still within the confines of Cebu. And he’s grown to love Queen City of the South to be a second homeland, much like a young lad returning to the arms of his mother.

The memorable feeling of love’s first kiss inspired owner Mahesh Mirpuri and partner Jon Herrera to open this concept restobar, giving Asian fusion cuisine not only a newfound meaning, but also a brand new flavor...

Sealed With A

KYSS

BY KATHLEEN ASUNCION

S

ince opening in December 2010, Kyss Restaurant and Lounge Bar has become a favorite among foodies and clubbers alike. According to general manager Czarra Platon, the name is apparently a different take on the word “kiss,” having wanted to evoke that unforgettable feeling of one’s first kiss when they first thought about what to name the establishment.

Head chef Pierre Tan and chef Ed Bugia have been providing a different gastronomic experience with their rendition of an Asian fusion menu consisting of not just your ordinary Asian dishes. They were able to come up with original dishes by adding a little spice and changing it in

their own way, encouraging customers to keep coming back. Boring is definitely not a word to describe the menu items at Kyss. Lovers of Japanese food will be keen to sample sushi Kyss-style. You think bacon and lettuce should only be found in a sandwich? Think again. Try the BLT Roll, sushi on bacon, lettuce, and tamago if you’re up for Japanese food with a twist.

Vegetarians can savor the Crunchy Veggie Maki, tempura-style roll of Philadelphia cream cheese, mango, and cucumber.

For a healthy treat, sample the Sesame Caesar Salad. It’s Kyss’ version of the classic salad with crisp lettuce greens generously dressed with Asian-style dressing topped with bacon chicharon. For starters, a must-try is the Kyss Popcorn, their signature honey-ruffle popcorn which has

become a crowd favorite. Have a taste of Korea with the Kimchicken Gyoza, pan-seared gyoza filled with kimchi and ground chicken served with Japanese vinaigrette. Taste the Kung Pao Buffalo Wings, Asian-style buffalo wings with spicy peanut mayonnaise. The Butter Yaki Salpicao is also something different – tender beef cubes simmered in a special sauce instead of the usual garlic and soy sauce, Kyss’ version of the beef salpicao with a scrumptious twist. For hearty delights, take a sip of their Miso Soup, Japanese soup with tofu, seaweed, and spring onions and the Sesame Tomato Soup, spiced tomato soup topped with crumbled paneer cheese. For an Italian food experience, take a bite of the Four-Cheese Truffle Pizza, which is one of the top ten gourmet pizzas that

you should try topped with fresh mozzarella, gruyere, blue cheese, and cheddar cheese infused with truffles, the Chorizo and Pepperoni Pizza, slices of pepperoni and chunks of chorizo on top of tasty tomato sauce generously covered with fresh mozzarella and oregano, or the Margherita Pizza, traditional tomato-based pizza topped with fresh mozzarella and basil.

Craving for pasta? You will enjoy the Spicy Mushroom Pesto, spicy jalapeño pesto pasta served with shiitake mushrooms, or the Udon Carbonara, classic carbonara in Japanese udon noodles topped with crispy bacon chicharon and fresh quail eggs.

Feast on the flavors of the sea with different seafood dishes such as the Salmon Tofu and Onigiri Rice, steamed Norwegian Salmon fillet topped with Japanese silken tofu and creamed spinach on top of toasted sushi rice with duet of spicy teriyaki and wasabi cream sauce, and the Wasabi Fish and Chips, fish fillets in a wasabi batter deep-fried to a crisp served with choice of kamote fries or taro chips. The poultry and meat dishes are guaranteed to bring out the carnivore in you. These include the Grilled Korean Chicken BBQ, grilled Korean chicken legs served with mango salsa and teppanyaki rice, and the bestselling Deconstructed Adobo, a duo of chicken roulade stuffed with adobong kangkong and drunken mangoes, and cripy roasted pork belly served with chopped egg, kangkong, atchara, adobo rice, and sauce.

End your meal with delectable desserts such as the the Lychee Almond Cheesecake, a fusion of Chinese lychee almond and American cheesecake, or the Gulab Jamun, traditional waffle balls in saffron-spiced syrup served warm ala mode with ice cream.

After dining on the first floor where the restaurant is located, and you feel that it’s too early to go home, chill and have a few drinks at the second floor lounge until well past midnight. Relax on comfortable couches and low seats while sipping wine chosen from the full wine list or choose from the extensive array of cocktails as well as hard drinks with top quality brands readily available.

Drop by at Kyss on Mondays for hip-hop music and “Mayhem” courtesy of DJ Euric. Be in the “Raw” on Tuesdays to listen to MTV Unplugged-style performances showcasing local artists. Feel the “Fever Pitch” on Wednesdays for some dance and top hits music by DJ Marlon of 89.1 FM and Racpar Events. Thursday is “Dance Night” at Kyss wherein for a fee of only P600, you get a set menu dinner with a drink, get a chance to show off your dancing skills, and have the opportunity to learn different ballroom dancing techniques from seasoned professionals and dance instructors courtesy of Blaze Entertainment. “Kyss & Tell Fridays” is one of the longest running nights at Kyss. Dance to the music of DJs Jena and Teaze with special guest DJs on rotation as they spin hip-hop, R&B and Top 40 tunes. On Saturdays, hosts Johnnyverse and Jess Manzano of Styles Entertainment pump up your weekend nights with ‘‘Hysteria.”

Diners downstairs will not be disturbed by the bass-thumping music from the second floor, since the sound system is built in such a way that the music on the first and second floors will not clash.

Owner Mahesh Mirpuri lets us in on the info that the walls and floors of the second floor are embedded with lights controlled by a computer system. He says the lights can be synchronized with how fast the music is and can be programmed to change from red to green to blue.

The people behind Kyss are committed to giving people quality service and a different kind of experience so much so that they hired Will Valentino of the former Embassy super club as their consultant for operations when they first started. They believe that having a young team keeps things fresh, fun, and dynamic. If you want good food and a good time, head on over to Kyss because just like your first kiss, it’s an experience you will never forget.

Kyss Restaurant and Lounge Bar 5343 Gen. Luna Street, Makati Avenue., Makati City PH: +63 2 519.6925 - 26 www.kyss.ph

Magnum

BY KATHLEEN ASUNCION

O

pus is an artist’s greatest and most renowned work. In the field of literature, Shakespeare gave us Romeo and Juliet. In the field of music, Ludwig van Beethoven made us listen to Fur Elise. In the field of art, Michelangelo left us in awe of the Pieta. Antoni Gaudi designed the Sagrada Familia. Vincent Van Gogh made us

O

P U S

wishing on a star in The Starry Night.

Salvador Dali introduced us to surrealism in The Persistence of Memory. These are just some of the artists and their most celebrated works - their opus. Each artist, a master of art and its forms, is immortalized in his creation. These marvel creations now grace various museums far and wide for the entire world to see and admire. What an experience it is for those lucky enough to lay eyes on these artworks. We would think seeing an opus is meant only for the privileged but we have found that this idea proves to be wrong.

Early this year, thirteen people collectively known as the “Masters of Nightlife” came together so that we may not only get to

see but we may also get to experience OPUS. According to their facebook page, these “Masters of Nightlife” are: executive chef Carlo Miguel, Erik Cua, crowned prince of clubbing, visionary and ultimate nightlife impresario, celebrated chef and gastronomic genius Fernando Aracama, advertising, PR man, creative force and nightlife dynamo GP Reyes, events and promotions superpower Ivan Zalameda, motoring

master and the youthful energy behind Jaguar, Maserati and Land Rover Jason Soong, Louie Ysmael, the undisputed king of nightlife, Manila’s number one DJ Manolet Dario, young and up and coming nightlife entrepreneur who is taking his family’s experience in the food business to a new level Marco de Guzman, Raj Sadhwani, the man behind Distillery and the Art of Alcohol, Robbie Carmona, Manila’s number one fashion designer, Stephen Ku, events master, entrepreneurial artiste and marketing man, and Tim Yap, party man and multimedia personality. Each individual brings forth their talent to create Opus.

Step inside Opus and you will be thrust inside a world of Renaissanceinspired interiors with sleek design, posh furniture, and stylish surroundings. Designed by Erik Cua, portions from Renaissance paintings such as “The Birth of Venus” by Sandro Botticelli were deconstructed to be the wall design of the dining area encased in glass. Squeeze into cozy booths while savoring the scrumptious menu item s of Opus. Walk further and you will arrive in the separate lounge area with a futuristic-looking chrome bar as its centerpiece. Enjoy cocktails and a few more drinks while chilling in the stylish lounge. The lounge has a separate menu. Being inside Opus is like being immersed in art because in Opus, everything is considered an art form – from the way the drinks are served, to the food presentation, to the music, to the ambiance, and even the service.

Paint the town red every night with Opus’ nightly themes. Fashionitas will enjoy coming to Opus on Mondays because of the fashion Industry Night hosted by Banj Albano. Tuesdays are called “Retro Love” where Manila’s premier retro DJ Boyet Almazan mix music from seventies disco to nineties house. Ivan Zalameda hosts BELLA on Wednesdays, an evening for the most beautiful. Experience “Groove” on Thursday nights playing indie, electro, and house music hosted by Marco de Guzman and Jason Soong. Dance til you drop with Uber Disco by GP Reyes and Mano-

let Dario on Fridays. Experience a Legendary Saturday hosted by Louie Y and Karl Ty spinning the best tunes you’ve loved throughout the years.

Executive Chef Carlo Miguel cooked up some gastronomic delights for Opus. Try the Gambas with garlic, chorizo, and white beans or the Modern boneless buffalo wings to start of your meal. If you want seafood, sample the Crispy skin salmon fillet with roast vegetables and feta tart, broccoli puree and sauce vierge or the smoked salmon and scrambled eggs with toasted brioche. They also have the green tea cured salmon with ginger and shallots and the Pan roasted

Chilean sea bass with lemon scented potato foam and spiced eggplant relish. Prawn lovers must try the Prawn cocktail version 2.0. If seafood is not your type try the Sous-vide aged US beef short rib with horseradish potato puree, roast shallots and marsalla jus or the spice-roasted French duck breast with carrot coriander puree and plum chutney or the Quail and bacon ravioli with roast quail breast, mushrooms, leeks, and truffle foam.

Other menu items in Opus include Seared foie gras, grilled Japanese eel and pickled radish and Slow cooked eggs and asparagus on grilled sourdough with truffle mushroom salsa.

For dessert, the Protégé home-made

ice cream is a treat for those who have a sweet tooth. Stephen Ku recommends the Grilled Asparagus Salad and the Quail and Bacon Ravioli. The desserts are interestingly named after the masters such as Gaugin white chocolate amaretto cheesecake with macerated raspberries, Warhol coconut and mango ice cream terrine with mango-passion fruit salad, and the Matisse dark chocolate fondant with salty caramel ice cream and malt foam.

Opus is open for dinner 6-11 pm, Mondays to Saturdays.

OPUS Unit 8, Second Level, Newport Mall, Resorts World Manila, Pasay City PH: +63 2 804.0592 +63 917.8747738 FAX: +63 2 856.0914 www.opusmanila.com

www.dineasiaguide.com

23

The Evolution that is

Guernica’s!

BY BAMBI TORRES CAMUS

T

he very first Guernica’s was opened at M. H. Del Pilar Street in Manila back in 1955 by Señor Jose Ma. Hormacchea. Named after the founder’s hometown in Spain, Guernica’s immediately became the city’s landmark for authentic Spanish cuisine. Not only did Guernica’s become the fine dining destination that it came to be, but it also set a trend since it was the first Spanish restaurant in Manila that launched a Trio singing Spanish folk songs to entertain guests at dinner time.

In 1973, antique collector Romeo Bauzon acquired the restaurant from Señor Hormacchea, who provided assistance in the overall op-

erations during the turnover to ensure that the tradition in Spanish cooking, which includes the family’s original Spanish recipes, continues.

Adding his own flair to Guernica’s, Bauzon opened a branch along Jorge Bacobo Street at the Remedios Circle in Malate, where the people of Manila enjoyed the exquisite interiors of the place. It was like Manila was transported to an exquisite restaurant in Spain. Many described it as a blending of the east and west as the place displayed Castillian architecture meticulously combined with local antiques. Guernica’s became the swinging dining destination of the prominent Manila crowd.

Guernica’s opened other branches since then. But as the demands of the cityscape adjusted to change, so did Guernica’s. Nevertheless, aficionados of Guernica’s can still savour and enjoy the same authentic Spanish dishes at the Santana Grove along Sucat in Parañaque which opened last January 2011. This time, Guernica’s sports a more casual dining atmosphere. The restaurant resembles that of a typical Filipino home though there are Spanish memorabilia hanging on the walls that give the place a non-intimidating ambiance.

To continue the legacy of authentic Spanish cuisine, Guernica’s offers classic Spanish favourites, this time priced more affordably. For starters, one can delight in the tapas sampler of calamares fritos (fried squid), albondigas de cordero (meatballs in tomato sauce), champinones al ajillo (mushroom sautéed in olive oil), and the sopa de marisco, a rich seafood medley and tomato soup. A Spanish restaurant is never without the all-time favourite paella ala marinara, a Guernica’s classic that you must try. Another dish that Guernica’s has been well-known for is the lengua estofado, tender-braised ox tongue flavoured with sherry and red wine in brown sauce, garnished with mushroom and olives, and served with boiled potatoes. For dessert, one cannot leave without trying the churros, a delicious fried dough pastry sprinkled with cinnamon and sugar that comes with a dip. Choose from a variety of chocolate, milk chocolate, dark chocolate, white chocolate, and bittersweet chocolate.

Diners can still enjoy live music from the Trio that plays every weekend. The group, composed of a guitar player, a bajo (bass guitar), and a pianist, plays folk songs and even a few requests. Of course, not to miss is the traditional Spanish attire that the trio are dressed in.

Guernica’s is also a venue for special events.

The restaurant can seat around 100 people.

For a more intimate private function, it has an enclosed area that can hold up to 50 persons.

Hosts can choose a buffet menu from the wide selection of classic Spanish dishes that invited guests will truly be gastronomically satisfied.

To once again enjoy Spanish classics that many grew to love, satisfy that craving as you indulge at Guernica’s.

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

WITH WINES + SPIRITS

WHO ARE THOSE GUYS?

BY DENNY WANG

A sideways view of the wine scene in China, the drinkers and the businessmen who ventured out of their comfort zones to explore one of the oldest frontiers in this world, the castles of France.

I

n April 2010, Château Chenu-Lafitte in the up-andcoming Côtes of Bordeaux appellation called Bourg fell into the hands of some anonymous billionaires from China.

Back in 2008, a real estate billionaire bought a well known estate in Bordeaux’s neighboring district of Fronsac, called Château Richelieu, a property steeped in centuries of wine making legacy.

In January 2011, Dalian-based real-estate company Zhongai bagged Château de la Salle in Blaye, a neighboring wine town of Bordeaux.

Round about the same time COFCO, a large Chinese import/export company which itself, is a large wine importer as well as the owner of China’s leading winery, Great Wall, scooped up Château de Viaud in an upcoming Bordeaux appellation called Lalande-de-Pomerol, not so far from where the legendary Château Petrus resides.

A couple of months later, Richard Shen, a jewelry magnate, acquired Château Laulan-Ducos, a small but respectable Mèdoc Cru Bourgeois.

The world takes notice and starts to ask questions.

26

SUMMER/FALL 2011

WHO ARE THESE GUYS? These “guys” are not the first cowboys from the east to kick up some dust in the tightly-knit and normally stolid wine industry in France. In fact, China’s shopping spree is not a new occurrence even in modern times.

Not counting the Dutch and the Germans who had their fun two centuries ago, Bordeaux had dealt with other Asian shoppers before.

The most famous and arguably one of the most successful acquisitions was (Japan’s) Suntory’s takeover of third growth Grand Cru Classé Château Lagrange in St. Julien. This transaction was dwarfed by contemporary mega deals like MGM Studios and Pebble Beach Golf Course, all head turners and headline grabbers.

Suntory’s hands-on involvement with day-to-day management and bottomless willpower to pour in cash throughout the 80s rescued Lagrange from perennial mediocrity. Today, Château Lagrange is widely regarded as one of France’s finest wines.

WHY DID THEY DO IT? When you ask them the question why they did it, some of these answers can be difficult to swallow. But I suppose if you have all the money you can possibly count before the heap grows bigger and you have count it again, you probably have the right to do strange things. People are expect-

ed to find it amusing even when you say funny things that are perversely unabridged and completely bypassing the brain. So when the purchaser of Château Chenu-Lafitte said that the acquisition was really a present to his 20-year-old son, you really shouldn’t feel too diminished by the condescension. And your son mustn’t call you a miserable cheapskate either, even though he only got a new Porsche for his last birthday.

Those steeped in western culture and social behaviors in modern business worlds are used to hearing CNBC, Bloomberg or BBC giving us a 1-minute breakdown of the plans and strategies behind every merger and acquisition. But others who haven’t totally shed Asian modesty can probably appreciate how inappropriate it would be for a Lo Ban (boss) to share his business plans and motives in public.

However, if one skirt the glitz and levity and drill straight down into the core of the matter, one can easily see the brilliance of a business mind at work in these transactions. Believe it or not, these seemingly wanton acquisitions made prudent business sense.

Notice that these buyers already have a bourgeoning network of retail outlets, all in prime locations in the booming cities of China. These outlets cater to exactly the same class of customers as the wine trade. They have no trouble selling the Château’s entire annual production - a mere 150000 bottles - through their own outlets and still leave their shops hungry for more juice

to replenish the shelves. It takes a lot of Châteaux to meet China’s annual demand of 35 million bottles. Buying the factory seems to be the perfect way to trim off the fat and bureaucracy in the supply chain. Considering that the markup between ex-cellars and shelf tags ranges from 200 to 400%, this move makes a lot dollars and sense.

the international wine scene. Sounds logical but that might not really be the case at all. In fact Hong Kong’s success as a leading wine-auction capital of the world lured China’s cash-laden rich and powerful into the game. And into that arena they dove, fearless and fuming with the relentless enthusiasm of spirited explorers.

Furthermore, if these estates are managed properly and by that I mean refraining from over steering the experts with amateurish whims these cows are going to generate a lot of cash profits which undoubtedly will be ploughed back into buying more farms in France. Of course, treachery lurks in all the halls and tunnels of these historical estates, things that only the “family” knows and like dirty laundry never are they shared in public. Only time will unlock these dragons from the dungeons. It is far too early now to talk about the interesting times ahead.

Perhaps as a political anodyne, Hong Kong simultaneously breathed fire down on smokers, imposing higher tax and practically forbidding tourists from bringing cigarettes into the Special Administrative Region.

19 sticks (not packs) are all that an arriving traveler can bring into Hong Kong which charges over php10 per stick in cigarette duties. These moves brought in Macau as a retreat for smokers, offering a reprieve from Hong Kong’s relentless pursuit to extinguish the smoking community. So here we have a

With hundreds of thousands of Chinese tourists visiting Hong Kong each month, these scenes are recorded in their travel logs, brought back and shared with curious friends and relatives at home. Despite all the economic miracles and enviable social advancements, China still feels starved for definitions of luxury. Very soon, hedonistic price tags alone would not be enough to feed all the vanity and egos of a sprawling population that is laced with instant fame and successes.

China’s best wants more. Its powerfully rich offspring want to savor the intangibles, very expensive things like class, taste and style.

WHAT WILL HAPPEN NEXT? China is often a headache to understand. It is worse for those who are predisposed to certain paradigms

HOW DID CHINA BECOME THE NEW MASTER OF THE UNIVERSE? The fusion of the words ZERO and TAX rarely happen but then it does the explosion can be quite awesome.

It all started one day in year 2008 when Hong Kong decided to abolish duties on wine altogether. Although that resulted in a haircut of some US$70 Million in annual revenues, it turns out to be a small price to pay for the immense benefits it brought to Hong Kong’s economy. A fast-growing wine trade emerged with turnovers threatening to break the US$1 Billion mark this year. Imagine the collateral increase in tourism – the high spending kind – as well as tax income from dozens of new (wine-related) businesses, all of which are profitable and happily paying taxes.

Superstar Château Lafite-Rothschild and rising star Château Latour flanked by wines made in China, destined for the market of 35 million bottles a year in China.

Hong Kong landed in the headlines of every major international publication when it ran runner-up in the sprint for the top wine auction destination of the world, knocking out heavyweights in the likes of London, Paris and Chicago along the way. Only New York stands in the way of complete victory. Some thought that China’s newly found wealth was responsible for Hong Kong’s jettison to fame in

tale of two cities: smokers to Macau, drinkers to Hong Kong. High speed ferries and choppers serve the smoking drinkers. Smoking is permitted in casinos and drinking is permitted practically everywhere in Hong Kong. My favorite place to enjoy a fine bottle during the famed autumn months of Hong Kong is old Stanley. Nostalgia aside, Stanley reminds me that time is not as invaluable as we think. But what’s all that got to do with China?

that have successfully explained practically all business and social patterns in the past. Some observers neatly conclude that Chinese consumers are illogical, immature and ignorant. That would be as brilliant as deducing that “the world is definitely flat”. Certainly it is not easy to predict what is going to happen next. But make no mistake about one thing. China has the power to warp markets in ways that is hard to imagine.

Not so long ago, Chateau Lafite-Rothschild was selling at US$200/bottle in auctions. Today, you spend US$2000 for a bottle of Lafite that doesn’t exist yet. (It is called “en primeur”. It means you give someone your money now for a product that doesn’t exist but they promise to deliver it a couple of years later.) Baron Eric, the affable owner of Lafite received some flak from its peers for pandering to the affluent Chinese customers whose ebullient predilection for his wine inflated the price of Lafite nearly 10 folds in as many years. Impenitent to scorn and consternation, Lafite went even further and edged a Chinese character 8 – an auspicious number - on the bottles of the 2008 vintage. Maybe Bordeaux finally got the point because earlier this year, peer nobility Chateau Latour threw down its gauntlet and announced its entrance to the game in China.

Water from the well must be shared.

As I set my pen down to rest, I started to enjoy my relatively-more-affordable Pauillac ($45), pretending it was the Lafite which I could not possibly afford. I began to wonder if China will end up acquiescing to the intransigence of western tradition or will France and the rest of the old world, conform to the ineffable power of the tides. In March 2011, the owners of Château de la Salle planned to take Zhongai to court, basically for breach of contract. 80000 bottles of Bordeaux wine sit in the cellar looking very smart in their Chinese wine labels. Oh dear, will these cross-culture relationships pan out eventually or will some just turn into bunches of sour grapes?

One thing is for certain. Wines have changed and they are never going to get back to what they were before. Those who like things the way they were, uncork a 1985 Claret. For me, that’s as good as it gets.

What really matters to this selfish wine lover is this. Will the price of my beloved Lafite’s ever come back to a level that it can be a part of my life again? Until the tides change, I guess not, so I will just have to drink less, drink better.

www.dineasiaguide.com

29

A Woman’s Devotion to

Enable the Disabled

While life is about the opportunities that come our way, a great part of it depends on what we do with them.

When commercial model – turned socio-civic volunteer Vanessa Remollo attended a Christmas party for special children, she knew she will be giving them a very special gift – that which will last for many Christmases to come.

BY NORIKO HANAJIMA

V

anessa Remollo is stunningly pretty and smart.

But as soon as she started sharing her insights and stories, it became evident that she was more than beauty and brains. She is a woman with a purpose, and she has a cause to live and fight for.

“When I moved back to Dumaguete in 2005, GP’s program director Analou Suan invited me to their Christmas party,” recalls Vanessa, who was very spontaneous in telling how her involvement with GP Rehab began.

The party was held in a modest compound where children ages 3 to 15 are aided by the organization to address their special needs through physical therapy, occupational therapy, and special education, to name a few.

Great Physicians Rehab is an NGO funded by the Norwegian government which caters to children afflicted with Down syndrome, autism, cerebral palsy, mental retardation, and mongoloidism. It provides therapies that are designed to address the needs of every child. “Some of them are physically disabled but mentally okay. Some are even mentally ahead for their age group. We give them the treatment they need so they can go to regular schools where they can study and live like normal children,” Vanessa shares.

Being a licensed teacher and having an innate fondness for kids, Vanessa immerses herself in several areas of the special education. There are 30

SUMMER/FALL 2011

more than 100 children in GP, which also has community-based activities for towns after Dumaguete. According to Vanessa, “This is to facilitate parent education and to widen our scope. We have more than five beneficiary communities and all treatments and services are free of charge.”

Ambassador Multitasking Apart from her socio-civic involvement, Vanessa is also a TV and print model and a businesswoman.

As early as high school, her Dawn Zulueta looks was grabbing the attention of directors and talent scouts alike. Vanessa was only 15 when she received her first movie offer. Despite many opportunities, she prioritized her education. Soon enough, she became the face in commercials of industry giants Johnson and Johnson’s, Dove, and more recently, Discovery Shores.

In January of 2009, Vanessa started administering the family real estate property and farm in Dumaguete. “Before, I go to Dumaguete to relax and detoxify from the stress of Manila.

Now, I go to Manila to detoxify from the stress of Dumaguete,” she candidly

says. Vanessa lives a typical farmer’s life, quite different from the glamour and fame of her modelling stint. She runs her own house, looks after her 13-year-old son, and watches over her grandmother ever since she moved with her.

Blessedly Stressed Vanessa, a self-confessed wanderlust, travels to clear her mind. “It widens my horizon and helps me think. When you are in a situation too long, you need to get out. Of course, I pray because prayers give me balance,” she begins.

She dreams of going to Africa for the thrill of its famous safari and the priceless encounter of being up close with animals. “I like adventures,” Vanessa stresses, as she continues to relate how she goes hiking, rapeling, trekking, and other outdoor activities with her son. “I teach him to be adventurous.” But more than anything, she teaches her son to be emphatic.

“I want to teach my son to care for people,” Vanessa explains. While she regards awareness as an important factor, Vanessa believes it’s just the first step. “It all boils down to your heart.

You can be aware, but you can just shrug it off. Does the fact that you are aware speak to you and tell you, ‘hey, you need to do something,’ ” she ends insightfully.

A Different kind of

Paradise

www.lazydogboracay.com Choosing among tasty fare of Filipino breakfast to comfort lunch of monggo sprinkled with vegetarian chicharon or salmon with capers pasta for a satisfying dinner or merienda that you can enjoy in the luxury of your own room or al fresco.

EAT

O

n the opposite end of Boracay’s celebrated white Beach lies a well kept secret of a shallow water cove known as Bolabog Beach- popular among kiteboarders and windsurfers worldwide and home to Island locals and The Lazy Dog Bed & Breakfast.

A peaceful boutique resort offering the comforts of home, friendly service; utmost privacy and laid back vacation.

The Lazy Dog guest quarters are held in a two-storey building with 10 different rooms fit for 2 persons or if you are a young family; for loving couples who seek intimate space; or a larger gropu of 4. All types of rooms have AC, hot & cold showers, cable TV and Wi-Fi.

o a f i n g the garden cafe sets the tone to Lazy Dog’s brand of character. Picture yourself with a cup of drip coffee from Vietnam with a good read on your hand while wasting the time away with great company.

LOUNGE around L

Lazy dog is open to help you book lessons at nearby kiteboarding or windsurfing schools around Bolabog or you may opt to try for a low impact yet core strengthening leisure sport such as Stand Up Paddleboard that is offerd to guests.

PLAY

www.dineasiaguide.com

31

Crossroads, Banilad, Cebu City PH: +63 32 238.9552 www.mayacebu.com 32

SUMMER/FALL 2011

B

rown-eyed Noelle Cassandra, prominence manifested in her charming smile, every so often breaking out into soft and hearty laughter. With such unpretentious attributes, there would come a time that having had enough of life’s bores, you would prefer to listen to Noelle’s compilation of original music “classically infused with pop,” as she calls it.

Born and raised in Vancouver, Canada by Filipino parents who migrated there, Noelle was playing the harp since she was four years old. With a music degree from the University of British Columbia, she moved to the country five years ago to establish a career in the local music scene. German Moreno, the popular television host, gave Noelle her first break when she guested in his late night show “Walang Tulugan” in 2005. This paved the way for numerous television and radio guestings that culminated in live performances with the ASAP Sessionistas, a multi-awarded powerhouse group of the country’s finest session artists regularly performing in the Sunday musical variety show.

In 2006, Noelle released her self-titled debut album under Dyna Records. The album, containing five original compositions with two instrumentals and two harp and violin duets with John Lesaca, was nominated for Best Instrumental Album in the 2007 Awit Awards. Noelle’s Valentine concert in 2008 with John Lesaca and Tots Tolentino entitled “Love…What Matters Most” was nominated for Best Live Performance in the 2009 Aliw Awards.

Just last month, Noelle received the 2011 Dangal ng Bayan Entertainment Award for Best Female Performer as a harpist and composer.

In between her busy schedule of mall tours and concerts, Noelle has managed to open her very first business venture, The Real Thing Diner, a Coca Cola-themed restaurant from the interiors to the dishes served using Coke products. The diner’s all-original recipes include the bestselling Coca Cola Baby Back Ribs, tender baby back ribs glazed in their signature Coca Cola

barbecue sauce served with mixed vegetables and choice of a side dish.

Noelle is currently working with Jose Mari Chan as a guest artist in his Christmas album which will be launched in November 2011.

At the end of the day, Noelle admits her musical inclinations gradually evolved into an all-in-one package that she is today – a harpist, singer, and songwriter. Her own renditions of classical pop have been a result of musical odds and ends, as she plucks her harp, writes down the words, and pens a new melody to come up with a song about life’s beauty and experience.

A classical musician in her own right, Noelle has played with the country’s top performers including Jose Mari Chan, Martin Nievera, Kuh Ledesma, Sharon Cuneta, and Richard Poon.

She has performed with top musicians Louie Ocampo, John Lesaca, Tots Tolentino, and Mel Villena. Noelle’s most unforgettable experience came when she played for the orchestra of singer Josh Groban in his Manila concert in 2007. She has also performed in corporate and private functions in Asian cities like Beijing, Hong Kong, and Singapore.

With All Her Harp

BY PATRICK ANTHONYMEILY

Strumming her way to the hearts of music lovers everywhere, Asia’s first and only harp artist Noelle Cassandra reaches out and shares her gift of music through her songs of love, life, and inspiration.

Noelle Cassandra’s latest album under Viva Records is available in all record bars and outlets nationwide.

For more information, you can visit her website at www.noellecassandra.com.

GEM of a GM

BY PATRICK ANTHONY MEILY

Nearing his third year of stewardship at the country’s premier business hotel, European hotelier Philippe Bartholomi has effectively guided Century Park Hotel to what it is today, making it one of the most renowned and recognized hotels in Manila.

B

elgian-born Philippe Bartholomi started his illustrious career in various capacities as a chef in some of the most prestigious Michelin star restaurants in Belgium.

In 1986, he was offered a job as a sous chef at the former Silahis International Hotel in Manila. After a brief stint, he became the manager of Playboy Club, the only Club ever to be featured in Architectural Digest, an American monthly magazine on interior design.

Two years later, Bartholomi found himself in Melbourne, Australia, establishing Café Lambada, a Latin American bar and restaurant with catering services. After another two years, he returned to the country and was appointed general manager of the hugely successful La Scala, the country’s first and only fine dining restaurant with opera entertainment.

This was followed by Barbareeba, a Brazilian restaurant Bartholomi opened which also became equally popular.

In the early nineties, Bartholomi was tasked to manage two clubs of the international diner chain Studebakers - one in Sydney, Australia and the other in Auckland, New Zealand.

Eventually, he became the regional director of operations for Asia Pacific, heading opening teams responsible for the expansion of Studebakers in Bali, Indonesia and in Manila, where he became the general manager until 1997.

The next few years saw Bartholomi doing several consulting jobs for hotels and restaurants up to 2001, when he became general manager of the exclusive Manila Polo Club, the oldest private membership club in Asia. After three years, Bartholomi

joined Fridays, a 40-room triple-A resort in Boracay, becoming the general manager for six years. He even spearheaded the conceptualization, development, and pre-opening of another Fridays resort at Puerto Galera in Oriental Mindoro.

Today, Philippe Bartholomi has brought his expertise anchored on years of training and experience to Century Park Hotel, instilling the culture of service and hospitality to his almost 500-strong personnel who all make it a daily habit to go out of their way to ensure that hotel guests always feel comfortable.

Aside from doing the rounds, a typical working day for the dynamic general manager normally entails an early morning meeting with department heads to discuss hotel operations the day before and tackle relevant issues at hand. In-depth consultations and departmental briefings ensue afterwards, before the usual paper works and review of reports.

Bartholomi meets with his sales director everyday to monitor sales performance on a regular basis.

Because Century Park hotel has been operating since 1976, Bartholomi initiated the complete renovation of all the 120 deluxe rooms, which consisted Phase I of the hotel’s rehabilitation program. Phase II will soon be undertaken for the complete renovation of all the superior rooms.

Century Park Hotel has a total of 500 rooms with 60 suites for long-staying guests like the world-famous Hungarian magician Paul Potassy, who has been staying in the hotel for ten years now.

Married to Filipina Gina Fernandez with a 21-year-old son and

15-year-old daughter, Bartholomi has also been involved in socio-civic duties as a responsible member of the community. He is a highly regarded member of the Rotary Club of Boracay, a founding member of the Philippine Chamber of Commerce & Industry – Boracay Chapter, and is an active Lieutenant Commander of the Philippine Coast Guard Auxilliary (PCGA).

Since 2005, he has been a director of the Hotel & Restaurant Association of the Philippines (HRAP).

Early this year, Bartholomi was the chairman of the Competitions and Judging Committee at Chefs on Parade 2011, the longest running culinary competition in the country. Most recently, he was one of twelve distinguished recipients of the 7th Tourism Personality Awards sponsored by the Rotary Club of Manila for his contribution in the hotel industry.

Although quite unassuming in his ways, Bartholomi regards himself as firm but fair. “I believe in managing by example. This is why I try to be a good model for everybody,” he says.

When asked how to be a good leader like himself, he replies, “A good leader gives everyone a chance to listen to, to be heard. He must listen to everyone.”

After living for 25 years in the country, Bartholomi knows by heart the warmth and sincerity of Filipino hospitality. And he wants to showcase this culture first-hand at Century Park Hotel. In the end, Bartholomi simply sums it up in heartwarming fashion, “We are always here to help.”

Calumboyan, Sogod, Island of Cebu, Philippines Tel. No.: +63 (0) 32 254.9800; 254.9811; 254.9822 www.alegrebeachresort.com

www.dineasiaguide.com

35

Baguio has always been one of the top tourist destinations of the Philippines. The country’s summer capital attracts both local and foreign guests because of its all-year round cool climate. In general, the City of Pines is 8 degrees cooler compared to any other place in the Philippine lowlands.

It is rich in history, cultural heritage and the arts. However, it is not lost in time as it boasts of modernism as well. It caters to whatever the tourist wants—from spiritual retreats to thriving night scenes, quiet strolls to adrenaline pumping adventures, and other experiences waiting to be known. During the summer season, visitorship rises to 200,000 guests!

And so the idea of putting up a bed and breakfast in Baguio upon retirement was not far from the minds of Hoteliers Jet and Beth Fernando. But in order to cater to the different needs of their guests, they decided to put up a boutique hotel instead. Tessa Prieto-Valdez, joined the husband and wife team to create a vision inspired by their love of traveling and seeing the world.

Established in March 2005, Hotel Elizabeth came to its fruition. Named after one if its owners, it stands out

as the only Mediterranean-inspired hotel in Baguio with 80 rooms, suites and penthouses depending on what the guest is looking for. Most of the rooms have a private balcony to enjoy the fresh air and scenery. Each room includes complimentary breakfast, newspaper and in-room coffee and tea (replenished daily), and free WiFi access.

All Hotel Elizabeth rooms have a color TV with cable channels, imported linens and towels, mini bar and set-up, complimentary water, electronic safety deposit box, telephone, hair dryer, dinette and microwave (for executive and penthouse suites), fullyautomatic fire safety system, and a high-powered stand-by generator.

They also offer 24-hour room service, massage service, laundry service, computerized front office and call billing systems, and transportation service. Security systems are all in place including a 24 hour/7 day guarded basement parking.

Their facilities include gazebos for those who want to have a picnic outside the hotel; a fitness gym and spa for the health buffs; for seminars and workshops, there are conference rooms and a business center to assist to the participants’ and guests’ needs.

Hotel Elizabeth

An Experience On Its Own

They have a boutique, a convenience store and a spacious lobby with a fireplace for those that just want to relax before heading off to their next activity.

There are a couple of dining areas in the hotel that have become fast favorites of their repeat guests. The Flora Cafe/Piano Bar serves a fusion of Mediterranean, European, Asian and Filipino cuisine. One should not miss their Saturday dinner here as the theme alternates with Black Angus Dinner Buffet and Japanese Dinner buffet from 7 to 10PM. Bliss Cafe, a fine dining restaurant serves vegetarian dishes and a mystical artspace as well. It is quite popular and has its own following, but truly welcoming to non-vegans. They serve refreshments, appetizers, main dishes and desserts, all scrumptious and meat-free, of course!

Because of its world-class amenities and services, its fabulous Mediterranean-inspired look and feel, and exceptional customer service Hotel Elizabeth has garnered a 3-time Hotel of the Year award, making it one of Baguio’s newest landmarks. It doesn’t hurt that it is accessible to the other tourist spots in the area. It is only a stone’s throw away from Mines View Park, Wright Park, The Mansion, and Good Shepherd. It is about 5 minutes away from Camp John Hay and Baguio Country Club and about 7 minutes to Session Road. Ask any cab driver to bring you to Hotel Elizabeth, and they would know where to take you.

Apart from word-of-mouth advertising, they promote the hotel via Tri-Media, tie-ups, bazaars, trade shows and travel expos, and social networking sites.

Hotel Elizabeth truly caters to everyone. From the Free Independent Travelers (FITs), to families and barkadas, to couples and honeymooners, to Corporate and Government sectors, this hotel is able answer to each of their whims—be it for birthdays, debuts, weddings, product launches and other events.

The success of the Hotel in Baguio paved the way to open another Hotel Elizabeth in Cebu, which has 130 rooms. Both hotels have the same Filipino hospitality that is known all over the world!

It is not only the rich facility that makes Hotel Elizabeth unique. It is the over-all ambiance that it exudes.

It is the promise of an enriching experience that you could call your own.

Hotel Elizabeth Archbishop Reyes Ave., Camputhaw,Cebu City PH: +63 32 231.8000 #1 J. Felipe cor. Gibraltar St., Baguio City PH: +63 74 619.0367

www.hotelelizabeth.com.ph

MNL PH: +63 2 912.2691

LEWIS GRAND HOTEL:

WHERE

F

or 3 years, Lewis Grand Hotel has been adding elegance and luxury in Pampanga’s hotel scene.

With luxury at its finest, Lewis Grand offers the best amenities and services. Where else can you get a 24-hour room service and free transportation to the malls and entertainment districts in Angeles City ? Where else can you find a 3-star hotel with 5-star service? Where else can you get a hold of luxury that is reasonably priced? Only in Lewis Grand.

Guests can stay in any of Lewis Grand’s 70 elegant rooms with high speed internet access, writing desk table and chair, 2 night stands, a largesized bathtub with ceiling-mounted shower, a fully loaded mini bar, and an in-room safety deposit box. Visitors can choose from rooms such as

UXURY IS AFFORDABLE

the Deluxe Suite, Double Occupancy Suite, Executive Suite, Poolside Jacuzzi Suite, Executive Jacuzzi Suite, and the Presidential Suite. The Deluxe Suites vary according to the needs and the taste of visitors. Guests can choose from the Deluxe King, the Corner Deluxe, the Grand Deluxe (all inclusive of a California King Size Bed and a 1-seater sofa), and the Hollywood Deluxe. The Corner Deluxe has a balcony that provides a panoramic view of the pool and garden area. Both the Grand Deluxe and Hollywood Deluxe include 2 side tables with a dresser stool. Families can enjoy staying in the Double Occupancy Suite containing a single and a queen size bed. Visitors can relax in the king size bed of the Executive Suite or enjoy in-room dining with its round dining table. If you want an added feature to the Executive Suite, stay in the Executive

Jacuzzi Suite where you can experience having a relaxing time in Jacuzzi while watching television. If you want a breathtaking view of t he pool, why not stay in the Poolside Jacuzzi Suite where you can pamper yourself lounging in the Jacuzzi or enjoy a few laps in the pool. Found in every floor of the hotel, the Presidential Suite provides a great view of the pool as well as an amazing view of the magnificent Mt. Arayat. The Lewis Grand will be opening four more rooms for guests to enjoy.

If you want to work on your fitness while staying in Lewis Grand, head on to their gym where you can make use of their top-of-the-line equipment.

The Fitness Center can be accessed anytime and is well equipped to the delight of guests who want to stay in shape. Head on to the swimming pool

if you’re looking for a different way to stay in shape or if you just want to enjoy a relaxing swim and bask under the sun. Drop by the garden for an al fresco dining while enjoying a chat with your friends, spending quality time with family, or conducting a business meeting with your partners. If you want to celebrate a special occasion, whether it’s a birthday or a wedding or any event, the spacious and elegant Estrellita Ballroom is available and can accommodate up to 250 people.

Lewis Grand recently reopened their new in-house restaurant, The Avenue. Hungry guests can sample the Asian and international cuisine served in The Avenue. Guests can enjoy The Avenue’s al fresco dining in a relaxed setting. Socialize with friends and family while enjoying the fully stocked bar, the comprehensive wine list, the billiard table, free WIFI connections,

international satellite sporting and news broadcasts, as well as the wide music library. Have a taste of the different delectable dishes that The Avenue has to offer such as the Chicken Piccata which is breaded chicken in red cabbage sauce, Stuffed Chicken with Pasta Ai-Oli in Chimichurri Sauce, Beurre de Parie beef tenderloin, Durado Gaspacho Verde or the Char Grilled Prawns.

If you’re looking for a hotel that is within your means without compromising quality, go to the Lewis Grand Hotel, where luxury is affordable.

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

www.lewisgrand.com

T

he first deluxe hotel of SM Hotels and Conventions, Radisson Blu first opened to the public in September 27, 2010.

Located at the corner of Sergio Osmena Boulevard and Juan Luna Avenue, the elegant hotel is in close proximity to cultural sites, commercial areas, and white sand beaches. It is also connected to SM City Cebu via a walkway, so hotel guests are only a few steps away from the shopping haven.

Among the 400 guest rooms, 320 are deluxe and 3 are handicap accessible, 16 rooms are Business Class Deluxe, 17 are Business Class Superior, 17 are Business Class Premier, and 25 rooms are Executive Suites. For the highest level of luxury, there is 1 Deluxe Suite and 1 Presidential Suite.

Amenities include a memory foam bed, goose feather/down pillows and duvets, a 37-inch LCD TV with cable channels, a 15inch standard laptop-sized electronic safe, individual bedside reading lights, wellstocked mini bar, coffee and tea-making facilities, ironing board, an iPod docking system with alarm clock, hair dryer, scale, magnified shaving mirror, and ASIRA bathroom products and accessories.

Radisson Blu is the perfect venue for social events such as weddings, birthdays, dinner parties, as well as conventions and seminars. The Santa Maria Grand Ballroom, which can accommodate 1200 guests theater-style or 1000 guests banquet-style, can be divided into three smaller ballrooms. Accessible to the holding/VIP room with its own comfort rooms, the ballroom has an audio-visual room as well as a ceiling-mounted LCD TV with drop-down screens. For events that require huge props or décor, a freight elevator is available. The Nina Ballroom, on the other hand, can accommodate 600 guests banquet-style and divisible into two smaller ballrooms. The ballroom is perfect for smaller conferences, events, and social gatherings. Just like the Santa Maria, the Nina also has a ceiling-mounted LCD TV. Conveniently located beside the Santa Maria Grand Ballroom and perfect for break-out sessions are meeting rooms that are readily available for board meetings. The rooms, which can accommodate from as few as 5 to as many as 60 people are named San Antonio, San Martin 1, 2,

EXPLORE THE WONDERS OF CEBU WHEN YOU STAY AT

RADISSON BLU and 3, San Lucas, San Cristobal, San Pablo, and San Pedro Santiago.

Guests of Radisson Blu will be treated to an exquisite gastronomical experience, what with the different dining

areas available. Diners can enjoy an allday menu and can choose from buffet or a la carte at Feria. Getting its name from the Roman connotation for “feast day,” Feria offers a feast of mouth-watering dishes with five main interactive stations, namely Asian, Japanese and cold seafood, International, Mediterranean, and dessert. For a more private dining experience, there are two separate glass-walled rooms which can be used by a small group of 12 or a maximum of 18 guests. Feria can accommodate 240 guests comfortably seated and provides a panoramic view of the swimming pool with its glass windows.

Meanwhile, guests longing to have morning coffee, light snacks, signature cocktails, and soothing nightcaps can hang out at The Lobby. Enjoy drinks with friends in the stylish cocktail bar while listening to live nightly entertainment. Chill out in the upper and lower lounge that can seat 180 guests. If you want to cool down, go for

a swim in the 800-square-meter free-form pool while enjoying a wide selection of signature cocktails and classic drinks. You can also sample the international dishes and fresh grilled seafood available. All dining areas have complimentary wireless internet access.

Those aiming to keep fit and healthy, the Fitness Center is open daily, which offers a shower and locker room with a steam room and gym equipment including four treadmills, two cross trainers, and four stationary bikes for cardio exercises, free weights, a flat bench, and stationary balls. Weight resistance machines are also available. Fitness center attendants are on duty to gladly help gym-goers. Wanting to relax? Head to the Blue Spa at the lower ground level, which has six regular treatment rooms with individual shower areas and two deluxe treatment rooms with steam baths. The Club Lounge is open for executive guests staying in the business class rooms and suites. Amenities include an LCD TV, a mini library, a 60-seater dining area, two boardrooms which can accommodate 8-10 people, a computer with high speed internet access, and photocopy, scanning, and secretarial services. Breakfast, all-day refreshments, and nightly cocktails are also served here.

Whether you’re on vacation or business, what better way to enjoy your travel in the Queen City of the South than staying at Radisson Blu where you’ll get excellent service and 100% satisfaction guaranteed.

Radisson Blu Sergio Osmeña Blvd. corner Juan Luna Avenue, Cebu City PH: +63 32 402.9900 FAX: +63 32 402.9999

www.radissonblu.com

www.dineasiaguide.com

41

Hannah’s Beach Resort

A Truly Virgin Paradise

O

ne is always in search for that piece of paradise where one can, even for a moment, shut out the fast-paced drums of city living. That piece of paradise can be found at the newest and most exciting place in Northern Luzon called Hannah’s Beach Resort and Convention Center, situated along the shores of the famous Blue Lagoon, a two-kilometer stretch of pristine white sand beach located at Pagudpud in Ilocos Norte.

The breathtaking beauty of the Blue Lagoon will take anyone who experiences it to a paradise that will invigorate one’s mind, body, and soul.

Approximately a 12-hour drive from Metro Manila or 45 minutes by airplane to Laoag International Airport, Hannah’s Beach Resort is worth going the extra distance. The resort is mounted on a cliff by the beach, which provides visitors a spectacular overview of the sparkling Blue Lagoon. It can accommodate 300 – 400 guests with 79 villas and 2 dormitory rooms. For special moments like a honeymoon, there is the VIP Villa.

For family bonding moments, there is the Family Suite. For a big group of friends or colleagues, there are dormitories that can each accommodate up to 22 people. There are even day tour packages.

At Hannah’s Beach Resort, not only will guests be captivated by the Blue Lagoon but also will find unlimited activities to enjoy. At the resort, friends can play a game of mah-jong, billiards, darts, or a game of cards.

One can also belt out to their favourite songs at the karaoke bar or just relax

and watch a DVD. At the view deck, one can see amazing sights using a telescope. Along the beach, enjoy a set of beach volleyball or try any of the water sport activities such as fishing, surfing, riding a banca, a banana boat, a pedal boat, or a kayak. For the adventurous, one can take a speedboat ride or go mountain trekking.

Hannah’s Beach Resort can also arrange tours to visit well-known sites around Ilocos Norte and have a photo opportunity to capture the beauty of the moment. The famous Bangui Windmill is a landmark not to be missed. Even the White Rock Formation found in Kapurpurawan Beach will surely enchant spectators. For some history, visit the Cape Bojeador lighthouse that was built in 1892. The possibilities are endless.

highlight though of the restaurant is the home-grown cuisine synonymous to the Ilocos Region, namely the bagnet and dinengdeng.

Owned by retired Colonel Ricardo Nolasco, Hannah’s Beach Resort and Convention Center has made the northernmost part of the Philippines a destination to go to - a truly virgin paradise that has been discovered where one can get lost and get away from it all.

A vacation will not be complete without indulging in a soothing massage. The resort offers massage service packages that will truly pamper guests. To keep fit during your stay, there is a gym with state-of-the-art equipment and a spa with an infra-red sauna that will detoxify and refresh your body.

Aside from all these, Hannah’s Beach Resort also has a convention center that can provide a venue for functions such as corporate events, retreats, and team-building seminars.

The resort is also an ideal venue for special occasions like debuts or romantic weddings.

At Hannah’s The Grill House, they offer guests a wide selection of International dishes like Italian, Japanese, Korean, and American. The

HANNAH’S BEACH RESORT & CONVENTION CENTER Brgy. Balaoi, Malingay, Pagudpud, Ilocos Norte, PH: +63 928 520.6255

www.hannahsbeachresort.com

www.dineasiaguide.com

43

Be in the Middle of it All at

Rock Fort Residences

S

hop till you drop in the most chic malls.. Wine and dine in the finest restaurants. Party the night away in the hippest clubs.

Who wouldn’t want to live this kind of lifestyle? Living this kind of life would be possible if you had easy access to the malls, restaurants, and the clubs. If you want all these, why not get a place in the middle of it all at the Rock Fort Residences in Makati?

Conveniently located between Rockwell and Bonifacio Global City, near the corner of EDSA and Kalayaan Avenue in Makati City, Rock Fort Residences is the first boutique residences in the city with Maverick Loft Bedrooms. Everything about the Maverick Loft Bedroom is maverick. It is the product of unconventional thinking.

It is thinking outside the box. From the concept and design to the extraordinary way, we help you own a space in this extraordinary address.

To satisfy your needs, the RSG OwnIt-Now Payment Scheme will change the way property financing will be done from

now on. It is like a lay-away plan where you save and earn through the guarantee of RSGDC. Residents of Rock Fort can enjoy amenities such as a small pool and lounge, roof garden, an elevator all the way up to the 6th floor, a generator for emergency lights as well as a basement and ground floor parking slots, 24/7 security, CCTV and Wi-Fi.

Rock Fort Residences features the Maverick Loft Bedroom, a 100% Filipino invention in condo design. The boutique condo with loft bedroom has a high-ceiling living and dining area, a T&B with lavatory, a kitchenette adequate for a refrigerator, cooking appliance and sink as well as a laundry area. In one part of the Maverick Loft Bedroom, a 6-step stairs can be found which leads to a landing that doubles as closets and dressing area.

The space includes a king-sized mattress.

It is built on unutilized space above the T&B and the kitchenette. This creates an additional space that provides privacy and comfort.

Two or more units can be combined to form a larger residence for big families.

In order to have flexibility in reselling, individual Certificate of Condominium Title (CCT) is retained for each unit. The second T&B can be relocated from the main floor to the Loft Bedroom for combined units for a more convenient Master’s Bedroom. For investors, units may be bought in cash starting at P1.2M. They also have an option to sign up with the company as Property Managers for a guaranteed fixed monthly rental of P10,000/month for the next seven years after the completion of units later this year. Furthermore, with Pag-ibig membership as your option, you can pay as low as P50,000/month for 12 months and sign up for a guaranteed 7-year rental that will pay off the balance to Pag-ibig so you can own the unit in 7 years. Lower down payments and longer payment terms are also available.

Rock Fort Makati Boutique Residences is a project of Honeycomb Builders, Inc. and will be completed in December 2011.

AMENITIES:

LOCATION:

• • • • • • • •

Between: • Rockwell • Makati CBD • The Fort Near: • MRT • St. Luke’s Hospital • Schools • Convenient Stores

Air-Con 24/7 Security Elevator CCTV Parking Pool and Lounge Roof Garden Fire Sprinklers

www.rockfortmakati.com www.dineasiaguide.com

45

T

he Philippine Hot Air Balloon Festival has become an annual spectacle for most Filipinos over the past years. With varieties of vibrantly colored and creatively designed balloons, people from all over the archipelago (and even neighboring countries) put a halt on their busy schedules to see an aerial show and have a taste of what flying is like.

They say that behind every man’s success is a woman, in the same way that behind every successful event is a man with a vision and overwhelming dreams. Probably the most significant personality in arranging this year’s Hot Air Balloon Fest, as well as all the rest that we’ve enjoyed for the past 15 years, is a man who had put his heart in flying; more so, dedicated his life into encouraging young minds to keep on fueling their dream of someday soaring the skies. Managing both Air Ads, which focuses on air craft sales and maintenance as well as helicopters and Asian Air Safari, a travel show broadcasted in ANC, Captain Jose Mari Roa’s involvement in the annual balloon fest is just one of his many efforts to improve the aviation industry in the Philippines.

Among the scene-stealer for this year’s esteemed aerial shows are the specially shaped balloons, all first time to grace the Philippine skies, Mr. Winter, Mushroom, 3 Sides of the Wind, Old McDonald, Upside Down and Darth Vader. The first aircraft ever used in the country was also in display. In addition, 19 privately owned air crafts from fellow Asian countries like Thailand, Malaysia, Singapore and Japan also participated. The Philippine Military and the Philippine Coast Guards were on full force with their helicopters.

As one of the few local wholesome events that can attract thousands of visitors, the Hot Air Balloon Festival prepared varieties of activities for everyone to enjoy. There was kite flying, rocketry demonstration,

tower glider demo and paragliding demo among others. There were also 33 sponsored tents and a larger community fair, as compared to last year. All hotels in Clark were fully booked and all restaurants were jampacked, creating a significant increase in the locality’s revenue and tourism. The Hot Air Balloon Festival also have several beneficiaries, this year they added 8 more school scholars atop giving donations of school supplies in other public schools.

However, more than the thrill and excitement of being some meters above the ground, the Hot Air Balloon Festival is so much more than what meets our eyes. While jets and other air crafts are the center of the show, the stories behind the scene are equally interesting and inspiring.

“I want to encourage people to start a career

according to the strict instructions by Captain Anil Jayasinghe, President of the Ceylon Airship and Balloon Club.

After checking the wind speed and direction using a small gas balloon he instructs the crew to speedup up their tasks to take off before the winds gets stronger. Within few phases the ground is a focal point of action. Respective participant teams gather up carrying their balloons and baskets to different corners of the ground gaining

once I’m inside the balloon. Having being briefed we got inside and seconds later the ground crew members slowly push the balloon to the edge of the ground , like an aircraft taking off a runaway. After a few short burst from the nozzles we are off the ground, rising straight upwards amidst all wishes from the crew for a safe flight and landing.

hree a clock sharp the alarm strikes in anticipation of a new venture. As part of the organizing crew at Butterfly Vacations Pvt Ltd we were dispatched soon to the School of Agriculture grounds in Pelwehera, Dambulla, being the first to arrive at the launch site.

T

more room for the balloon to be inflated easily. With the start of the fans and the gas burners all the people in the vicinity are aroused to find out what exactly is happening at this time of the day. School children and parents slowly make their ways towards the ground to see the life time experience of different colored balloons all being inflated fast with the cold wind. Soon the entire ground is covered with colorful balloons of different shapes and sizes.

Minutes later a trailer with the ground crew arrives at the ground containing balloons and baskets with several gas canisters. Without any hesitation the crew gets to the work by unloading all the balloons and their respective baskets with the gas canisters

Four Sri Lanka Army Commandos all geared up climb into one balloon first as they will be skydiving creating history in Sri Lanka. As I met my captain, Jack Klein from Alaska and one of his colleagues, I’m instructed as to what exactly I should be doing

chilly morning while the sunlight creped through the trees and giving us enough light to see the wonder of nature. In awe of the breathtaking beauty, you easily forget how fast you are being taken up high. Before long we rise to almost five thousand feet, the highest I’ve ever been in my entire life.

Later we descend into a lower altitude to take a glance of the spectacular view of the trees, paddy fields, swamps and the air force base. Jack sees a lake and asks whether I’m game to make the ride more adventurous. With quite an passionate reply I’m advised to sit on the side of the basket as he maneuvers the balloon with wind direction and slowly touches down on the lake dragging us on the water. With the smooth touchdown, water creeps in to the basket and we were been provided with a balloon boat ride also. It was

in aviation because the industry is in such a bad situation that we can’t even fly a Philippine registered aircraft outside our country’s jurisdiction” Captain Roa shared. He went on and after imparting some more thoughts, it was very clear that he has no room for blaming others and only a seemingly endless initiative to take responsibility and do what has always been needed to be done. “There is a problem but nobody wants to address it. I do this because this is what is right, I want to show how aviation can help our communities and how it can be a way for our country to progress. I want it to be an eye opener so that each and everyone of us may realize what has to be done” A pilot, an entrepreneur, a traveler and a statesman of his own right, Captain Jose Mari Roa is undoubtedly the Man of Action!

The balloon rose fast on this

The Azkals and the

Fan Phenomenon

BY Patti Mallari

I

t was a warm, sunny afternoon at the Panaad Stadium in Bacolod, and I had just arrived with my friends to witness our first Azkals game live. We settled in our concrete seats off-center of the grandstand. Streams of people were arriving, all in good spirits and excited.

Many of us had flown in from Manila and other parts of the country for this moment: the home game of the Philippine Men’s National Football Team versus Mongolia for the 2012 AFC Challenge Cup Qualifiers.

In the weeks leading to this day, we were all corresponding about booking flights and rooms, and what time to meet up at the stadium. There was one point Ebong was even asking where he could buy the best face paint, and when we could get together to “practice” putting it on. I thought he was crazy.

rest of us just sat in place in anticipation for the match.

But suddenly, the crowds around us started to cheer. I looked to my left and saw the Philippine flag being paraded from one end of the grandstand to the other. Attached to the flag?

Ebong, who was leaping over the dividers. With each section he passed, more spectators cheered.

We all know the story. The Azkals, riding high from beating Vietnam in the 2010 Suzuki Cup semi-finals, were coming home to a nation that was suddenly exploding with curiosity about football. Or in a good number of cases, about who the good-looking players in the team were.

Regardless of reason, the only thing that mattered was that football, after lurking in the shadows for the past five or so decades, was turning heads again.

In Panaad, no one embodied this enthusiasm more than my football-obsessed friend Ebong Joson. He came into the stadium, drunk on giddiness, and dressed in a Pilipinas Futbol tshirt, blue shorts, and blue Pilipinas Azkals scarf. More noticeably, a blue wig, headband and sunglasses, with his face painted with the Philippine flag.

48

SUMMER/FALL 2011

I was right.

As he sat down behind me, sandwiched between our other friends Miguel, Sam, and Gabby, we had no idea what mayhem was about to materialize. Indeed, his costume was enough to get him invited by other spectators in the area for some picture-taking. He walked around, mingling, and making friends while the

Then he ran down to the track oval, and I remember turning to Shiela and Neil (not Etheridge, of course) and saying, “Cool, they actually let him go down there to rally the crowd.”

I was wrong.

Shiela whipped out her camera and started taking a video. It was only seconds later when we realized that Ebong was about to get into trouble.

Cops followed him and stopped him.

He surrendered by dropping to his knees and bowing his head, still holding the flag in one hand.

It drove everyone in the stadium even crazier. They booed the police officers. People had their photos snapped with him. News crews stopped them on their way out to interview this fan who had managed to get the entire stadium pumped up for a game that would mark the start of a big year for the Azkals.

By this time, Miguel had joined Ebong and they left the stadium together. Fortunately, they returned a few minutes later. “I told them I would watch over him,” Miguel explained as Ebong sat down with a promise to behave.

With a few minutes till kick-off, we mused at the thought of making Shiela’s video go viral, and creating an actual character behind Ebong and his blue wig: The Blue-Haired Fanatic, we decided.

That night, as celebrations for the Philippines 2-0 Mongolia result died down, we went online and got to work. Shiela uploaded the video on YouTube and I created a Facebook page. Within three hours, that video garnered 700 hits. Today, it has received over 20,000 views. On Facebook, the BHF has close to 1,000 fans. In subsequent matches overseas, whether streamed live or Tweeted, Manila-based fans would ask where The Blue-Haired Fanatic was planning to watch the games, just so they could join him.

The respect people had for him was undeniable. And as proof that Ebong does, in fact, have a responsible and mature side to accompany his immense love for the sport, the Philippine Football Federation gave him a role: Head of Fan Management for the PFF’s Local Organizing Committee.

Hence the formation of the Azkals booster squad, the Kaholeros, who, together with the BHF, made their debut at the Azkals versus UFL All-Stars friendly on June 5th at the University of Makati, followed by the launch of the We Believe campaign the next Friday. And they came in full force once again for the second leg of the match against Sri Lanka on July 3rd, where the Azkals defeated the Brave Reds 4-0 in Rizal Memorial Stadium to advance to the next qualifying round for the World Cup in 2014.

Gone may be the days that Ebong Joson can go nuts around the stadium with law enforcement at his tail, but he has, without a doubt, taught us one thing: there’s no shame in being a fan. Especially when it means waving the Philippine flag high and proud for everyone to cheer the nation towards victory.

Patti Mallari is a writer at Ace Saatchi & Saatchi and co-author of travel and lifestyle blog, Life’s My Trip (lifesmytrip.com).

Photos by: Patti Mallari and Bob Guerrero

www.dineasiaguide.com

49

Be Healthy,

Go Organic!

F

Maryanne Meily and Ernest Escaler

50

or the past few decades, our lifestyle has shifted from simple to complex. Nowadays, almost everything we do can be rushed and can be done in an instant. When we want information, we can get it in the Internet in just one click; when we want to talk to a person who is far away, we call or send a text message. Even the way we eat is different; when we’re out and we get hungry, we go to fast food chains; when we’re at home, we resort to a no fuss preparation and cook instant meals. However, all of these fast food and instant meals can take its toll on our health. Expanding waistlines and additional pounds may not bother some people but there are others who realize that exercise and healthy food choices will do wonders for your body. One of the healthy food choices that people make nowadays is going organic-eating organic food and buying organic products from organic farms.

Organic farming is defined as planting crops without the use of man-made chemicals and synthetics that can be harmful to humans and the environment. Its aim is to produce crops with the highest nutritional values with the least impact on nature.

Organic farming has been practiced by farmers the world over for thousands of years. When the industrial revolution started, farmers discovered a new way of producing crops which

cost less and yielded more. However, reliance on man-made chemicals has serious side effects. As a reaction to this, the organic movement began.

Individuals and organizations from all parts of the world have been actively involved in the promotion of organic farming.

Lately, the organic movement has become more and more popular in the Philippines. A lot of restaurants have been using organic herbs as ingredients and a lot of stores and weekend markets have been selling organic products. Only time can tell if the organic movement in the Philippines is a fad or not. Even if organic movement has only become popular recently, organic farming in the Philippines has been around for quite some time now. It started in 1989 when Mr. Ernest de Leon Escaler, inspired by the organic movement of California, and driven by his hobby, decided to introduce a healthier lifestyle to the Filipinos. After successfully growing coffee, Mr. Escaler decided to put up a café which serves the fresh produce the farm has to offer. In the beginning, when organic farming was unheard of, the farm’s produce would be given to the religious houses in Tagaytay.

Today, Gourmet Farms is one of the leading suppliers of organic products to restaurants, hotels, and supermarkets. What started as a small plantation of coffee in Silang, Cavite is now a giant in the organic farming indus-

try, thanks to Mr. Escaler’s persistence and effective business methods. Starting with a 2-hectare land and expanding it to a massive 10-hectare plantation is no easy feat. Gourmet Farms provide the freshest products such as the finest quality of the freshly roasted coffee beans, all-natural caffeine free herbal teas, preservative free salad dressings, pasta sauces, spreads, and dips, as well organically grown salad vegetables, herbs, and spices. Vegetables such as the different kinds of lettuce, okra, talbos ng sayote, and culinary herbs such as rosemary, thyme, dill, parsley, and coriander are grown in Gourmet Farms.

Gourmet Farms’ natural approach to farming includes crop rotation, waste management procedures, green manuring, and bio intensive gardening techniques. Waste management includes gathering farm crop residues such as weeds, dried leaves, manure, leftover food from the restaurant and using them for the conversion of organic fertilizers. Composting uses naturally occurring microorganisms found in healthy soil. Vermicomposting process uses a species of worm called “African Night Crawlers” which enhances the soil and is a bioactive fertilizer. To get rid of unavoidable pests, natural pesticides are also used as a preventive measure in controlling garden pests. The use of plant-based soap such as Perla is also done to kill aphids, ants, and mites. Another way of getting rid of pests is planting spearmint, hot sili, lemongrass, onion and garlic chives, as well as marigold.

These plants have insecticidal properties t hat can repel insects such as mites, aphids, and chewing insects.

Plants that have pesticidal properties are also used such lagundi and madre de cacao. Gourmet Farms observe several farm practices to produce quality crops like crop rotation and combination by using nitrogen-fixing plants like peanuts. Tilling the soil using animal plow is best to increase soil aeration and oxygen supply. This will promote root growth of plants. Planting aromatic herbs and spices as companion crops to the main production area can attract and repel pests and

diseases. Gourmet Farms also conditions the soil by the continuous application of organic matters, humus, animal manure, and compost. Gourmet Farms also sees to it that they perform good agricultural practices, maintain cleanliness of the surroundings, and perimeter areas to prevent and control the spread of pests and diseases.

Mr. Escaler revealed that the secret to his success is “tiyaga” and a “never-say-die” attitude and “Keep doing it and ask assistance from the top.” He said he is also open to ex-

tending a helping hand to whoever needs it; he will even do it for free.

Mr. Escaler also aims to get people to depend on local products because he wants to “make the Philippines selfsufficient” in his own little way.

From Silang, Cavite let us travel to the beautiful island of Boracay where another organic farm can be found. Who would think that a peaceful and serene place like Binggoy Remedios’ farm can be found in an island known for its beaches and nightlife? Away from the bright lights and blaring music is a place where you can enjoy a laid back lifestyle, a sanctuary, a quiet retreat. This is what Binggoy Remedios was looking for when he brought a property by the river. Soon, a native house was built on the property and not long af-

ter, a restaurant was established. The Spanish restaurant Dos Mestizos, is owned by Binggoy Remedios and his friend, Ramon Nieto. People are drawn to this restaurant because of its relaxing ambiance and delectable dishes. Many of the ingredients used are grown right in their own backyard.

Native chickens and ducks are the animals being raised in the farm. Mr. Remedios is delighted with the convenience of raising his own animals, “Every morning we have eggs for breakfast…and from time to time we make estofado.” Vegetables grown in the farm include arugula, coriander, lettuce, mustard, eggplant, squash, and papaya among others. These are harvested on a weekly basis and like Gourmet Farms, they make their own fertilizer through vermicomposting. It’s been two years since the farm started and while business has been successful, Mr. Remedios admits that they are still learning a lot about organic farming. Problems will always be there and the best way to learn how to solve them is by asking people who are also in the business. One problem he encountered in the past is his crops were attacked by red ants. He learned from a friend that the best way to deal with this is diluting Perla soap in water and spraying it on the plants.

Organic farming, according to Mr. Remedios is trial and error. You have to keep on learning which methods work and which ones do not. People who visit the farm keep on asking if they can buy the vegetables, however, Mr. Remedios is not growing vegetables as a business for now. He allows people to get the vegetables for free. For Mr. Remedios, the reason why he got into organic farming was because o f the lifestyle. He also added that the farm is a real novelty to have and it would be a nice way to learn something new.

For Mr. Escaler, organic farming is about helping others; for Mr. Remedios, it’s a learning experience; for the rest of us, it is having a taste of the freshest produce and embracing a healthy lifestyle.

www.dineasiaguide.com

51

Nourish your mind, body, and soul in a way that is….

TRULY TIRTA

BY KATHLEEN ASUNCION

L

ocated on top of a hill, enjoying a panoramic view of Crocodile Island and the Sulu Sea, Tirta Spa is the premier holistic wellness retreat perfect to spend hours relaxing away from the beach scene in Boracay.

Since opening in 2007, the award-winning Tirta Spa has been making waves in the spa industry not only on the island paradise but also across Asia and beyond, winning three prestigious spa industry local and international awards. In 2008, it was awarded “Most Outstanding Health & Beauty Spa in the Philippines.” Less than a year later, it garnered the “Best Day Spa in Asia, 2009” at the Asia Spa & Wellness Festival in Bangkok, Thailand. In November 2010, Tirta Spa was awarded the prestigious Asia Spa Baccarat Crystal Award for “Day Spa of the year in Asia 2010.” The Asia Spa Institute in

Singapore has also shortlisted Tirta Spa as one of the most “Spectacular Spas in Asia Pacific for 2009/2010.”

Tirta Spa has subsequently been awarded the coveted “Certificate of Excellence” by TripAdvisor, based on consistently excellent ratings from clients who have experienced the holistic therapies that the spa offers. Most recently, Tirta Spa has been nominated for the “World Luxury Day Spa Awards 2012” by the World Luxury Hotel Awards organization.

The awards demonstrate an amazing achievement for a brand that is only a few years old, a result not only of using the highest quality products and offering innovative treatments with therapeutic benefits for the body, mind, and soul, but also about the impeccable service that comes from the heart of each and every Tirta Spa therapist.

Anyone wishing to cleanse oneself of the toxicity absorbed during everyday life will undoubtedly feel the benefits at Tirta Spa. The entrance gate to Tirta Spa is borrowed from an ancient Balinese temple. Buddha statues, symbolizing calmness and serenity, are found throughout the estate. At the entrance to the property and to each of the villas, Yin and Yang pebbles are intricately placed, assisting in the quest to achieve balance and equilibrium in one’s inner self. The fusion of Thai, Indonesian, Indian, Middle Eastern and, of course, Filipino architecture makes the design particularly unique and inviting.

All of these concepts are the product of years of planning and brainstorming by owner and spa director En Calvert, whose previous spa experiences led her on the path towards creating a high-end spa in the country,

single-handedly going thru the painstaking process of conceptualizing and designing both the architecture and each and every treatment - everything that contributed to her dream that has become a reality. The extraordinary attention to detail is evident in every aspect of Tirta Spa. In order to create the professional holistic establishment, Calvert first underwent four years of intensive education in physiology, anatomy, holistic massage techniques, aromatherapy, and spa management, successfully graduating with diplomas from U.K. examination and accreditation bodies ITEC (International Therapy Examination Council) and CIBTAC (Confederation of International Beauty Therapy and Cosmetology). Then, she studied Crystal Healing and Reiki in South Africa and Hot Lava Stone Therapy in Hawaii. Moreover, Calvert participated in a retreat program in Sedona, Arizona that studied the benefits of aromatherapy in treating psychological problems, where she learned that, unlike conventional medicine which often only treats symptoms, in order to successfully treat a condition with the use of aromatherapy, one must find the root cause of a psychological or physiological ailment. In order to gain maximum knowledge and experience in the time available to her, Calvert joined a holistic retreat in the Himalayas, near the source of the sacred Ganges River.

It was here that she decided to name her spa Tirta, which means “holy water” in Hindu. From the Himalayas, she travelled to Kerala on the southern tip of the Indian subcontinent to spend time with Ayurvedic doctors, learning about how they use oil and spices in their treatments.

Today, the Tirta Spa menu includes an ideal selection of 50 treatments. One of the favorites, the Tirta Signature Massage, which is good for emotional balance, is a compilation of aroma-therapeutic massage, Swedish massage, lymphatic drainage, and foot reflexology using the highest quality essential oils. For an authentic Filipino healing touch, clients may try the Mount Banahaw Treatment. The “luya

at calamansi” (ginger and a local variety of lime) exfoliating body scrub is a body wrap using Pandan leaves, after which you will be dipped in a therapeutic Banahaw herbal tea bath. The Tirta Hilot Massage follows, bringing balance to your well-being. Then, the treatment ends with a cup of native Sambong tea.

Going to the beach means extended exposure to the sun which can be harmful to the skin. The Tirta Spa Sun Worshipper - Boracay sunrise and sunset therapy treatments help maintain a hydrated skin at the same time ensuring a smooth, all-over tan.

For a package most certainly fit for a prince, the Prince Bath consists of a foot spa ritual, Egyptian milk floral bath, chocolate and cinnamon body scrub and wild green honey body wrap, a Vichy rain shower, and a holistic massage.

Lovebirds will enjoy the Couple’s Retreat. The therapy is based on a love Secret Potion – a blend of the highest quality, exotic ingredients mixed with your scrub, added to your hot bath, and used as your massage oil.

If you want to experience an ancient royal bath, unlock the Secrets of Egypt. The treatment begins with a traditional foot spa, followed by a hair and scalp massage and an exotic, organic herbs body polish. After the polish, your body will be enveloped in rose and jasmine body wrap to be followed by a Vichy rain shower. Allow yourself then to soak in Cleopatra’s milk bath, together with hundreds of flower petals. Complete the luxurious

package with a facial spa, a foot massage, and a full body massage.

Even kids can enjoy an outing at Tirta Spa with the Family Spa Experience! Children aged 7-12 years old can enjoy the Chocolate Fondue Scrub treatment and Tirta Signature Massage.

Providing world-class amenities, Tirta Spa has three Royal Suite Villas designed for couples, which include a private bathroom and outdoor bathtub, Vichy rain shower and a Koi carp pond that adds to the already serene and calm ambiance. Guests can be assured that their mind, body, and soul would find the peace, relaxation, and renewal they are looking for. Highly qualified therapists, trained by Calvert herself, combined with specialized body treatments will work wonders for your well-being. At Tirta Spa, each and every employee believes in the concept of being good and feeling good about oneself by focusing not only on aesthetics but also on spirituality.

TIRTA SPA Sitio Malabunot, Manoc-Manoc, Boracay Island, Malay, Aklan, +63 36 288.6841 +63 36 288.6481

www.tirtaspa.com

INDULGE IN A WORLD OF WELLNESS AT

MANDALA SPA

T

here are a multitude of establishments that offer services to improve wellness, but very few truly provide the ultimate wellness experience. In the beautiful island of Boracay, there is a place that teaches people to live a healthy lifestyle, the kind that can even prevent illnesses from entering your body.

Located in Station 3, Mandala Spa and Villas is a place where one can relax the mind, rejuvenate the body, and nourish the soul. Mandala Spa plays host to numerous award-winning massages, treatments, and healing baths intended to enhance one’s well-being.

One such treatment is the Hilot Trilogy which has won the Best Holistic Treatment in the 2007 Baccarat Asia Spa Awards as well as the Spa Treatment of the Year in the same awards. Paying homage to the Filipino traditional therapeutic massage, the Hilot Trilogy is a three-step treatment starting with Hihilaan, where coconut oil is applied to strips of banana leaves which are used to identify areas of imbalance in the body. Then a traditional technique of vacuum cupping called Bentosa is one followed by the traditional Hilot.

Finally, Dagdagay, a therapeutic foot massage is done wherein two bamboo

sticks are used to stimulate the soles of the feet to boost the body’s immune system. Adding to the long list of award-winning services is the Shodhana Karma, which bagged the Best Rejuvenation Program in the 2004 Spa Asia Crystal Awards. The treatment is based on Ayurveda, the Indian system of traditional medicine and uses a herbal-infused Ayurvedic sesame oil. It starts with a massage followed by a sauna that uses a detoxifying ginger tonic and finished with a purifying Ubvartan springtime scrub. The Watsu Treatment won the Spa Treatment of the Year in the 2005 Baccarat Asia Spa Awards. Watsu, a blend of water and shiatsu is a relaxing massage performed in the Watsu pool in body temperature, waist-deep water. A therapist supports the receiver of the treatment while he or she rocks and gently stretches the body. Watsu is beneficial for a lot of orthopedic conditions.

If you have a day to spare in the beach, why not try the Mandala Detox Day. The 24-hour cleanse and rejuvenation plan involves nutrient counseling and vital signs check prior to detox day, where your body will be cleansed with the consumption of healthy juices, vegetable broths, herbal supplements, and tonics. The

Lymph Drainage Massage is done to remove waste through the lymph system. Lastly, a Colema, a manual colon irrigation, is done in the confines of a spa villa to purify the body and expel wastes and toxins.

Mandala Spa’s various treatment packages will leave you feeling revitalized inside and out. Be treated like royalty with the Princess Treatment starting with a floral foot bath with a scrub and wrap of your choice. Take a bath amidst flowers and relax with Mandala’s Signature Massage. Radiate with a facial and then enjoy a cup of tea in your own private terrace. Experience Boracay Bliss with a scent-infused hot bath, an All Natural Facial and a massage with aromatic oil blends.

For firmer skin to reduce cellulite and other signs of aging, try Green Coffee Therapy, a slimming body scrub.

The Thalasso Suite starts with a loofah scrub prior to the seaweed wrap and bath to increase metabolism, improve skin tone, and promotes cell renewal topped with the Signature Massage.

Experience the Filipino Heritage Package, which uses fresh coconut extracts, organic rice, and oils for the skin. A coconut milk bath is also included with natural oils and hibiscus flower extracts.

Drive away your body’s stresses with Mandala Spa’s Massages. Relax to The Mandala Signature Massage, which is also the starting point for many treatment packages offered there. For a full-body massage using firm pressure to relieve tired muscles,

The Emperor’s World is also available for an invigorating experience.

Surpass the physical, and enjoy a different experience for the body, mind, and soul with the Soul Connection Treatments such as the Water Dance, Water Journey, Exhale, and Reiki. Yoga

Jove Schrottman avail of the Mandala Deep Tissue Massage. For a different therapeutic experience, try the Stone Magic Therapy which hails from the ancient Hawaiian tradition of Pohaku or healing stones.

The Hawaiian Kahuna Massage comes from the Polynesia Ka Huna Tradition, the perfect massage for total well-being and vitality. The Lymph Drainage Massage aids the body in eliminating unwanted wastes and toxins. Expectant mothers can also enjoy a Pre-Natal Massage.

For body treatments, wraps such as the Cool Cucumber-Aloe Wrap, Papaya-Pineapple Body Polish, and the Seaweed Wrap are available to moisturize and nourish the skin. For skin exfoliation, guests can choose from scrubs such as the Kalinga Rice, Mandi Lulur, and Boracay Salt Glow. Who says only women can enjoy a relaxing experience? Men can also benefit from services designed especially for them.

The Muscle Melt can help loosen tight muscles and improve circulation. For a hydrated and replenished skin, men can try the Adonis Natural Facial. The Kalinga Day Treatment can leave males with revived and re-energized skin.

The Gentleman’s Package includes a scrub or wrap of choice, a signature massage, a relaxing healing bath, and a facial that will leave men revitalized.

classes are also available. To complement the Mandala Spa Treatments, bath creations are made for guests to enjoy. The concoctions are a blend of fresh ingredients such as various flowers, herbs, and extracts with medicinal properties. The different bath creations available are: Purification, Tropical Fantasy, After-Sun Aloe, Asian Flora, Cleopatra Milk Bath, Thalasso, and the Therapeutic Moor. If you want to have a more youthful and healthy glow, facials such as the All-Natural Facial, Royal Licorice and Green Tea Facial, Sea Essential Facial, and the Intense Sea Essential Facial are on hand for a more radiant skin. Four open, lightfilled Spa Suites are built in the most out-of-the-way part of the resort where visitors can enjoy being pampered to their hearts’ content. Guests can stay in 12 private air-conditioned resort villas. Each villa includes a balcony, an LCD cable TV, DVD player and movie library, iPod and iPod dock, a mini bar, custom-made Italian fixtures, Wi-Fi internet access, bathrobe, slippers, sarong, beach bag, phone, dryer, daily newspaper, Qi massage for two, and breakfast for a maximum of three.

Other services include tour assistance, airport transfer, room service, laundry service, wake-up call, and safety deposit boxes.

Since 2009, Mandala Spa has been doing its share in giving back to Mother Nature with their Treetment Project, wherein they will plant a tree for every spa treatment purchased and for every booked room night. Visitors and spa goers will have the option to name the tree and will receive updates on the tree’s growth and development.

The seedlings will be cared for by the staff in designated areas in Boracay.

All therapists at Mandala Spa are qualified physical therapists with an actual degree and a background in physical therapy and anatomy. They make sure their work is done with the highest quality and excellent service, treating guests with hospitality from the moment they arrive, the kind of treatment Mandala Spa takes pride in. In a recent interview with resident mnager Jove Schrottman, he says that at Mandala Spa, “what we have to offer is what you want.” He also adds that it is all about the guests, who can have a say in the services they offer and voice out their requests. Schrottman believes this is the whole point of service with a soul. Mandala Spa’s excellence is evident in the various awards they have won over the years.

They were awarded the Philippines’ Leading Resort in the 2009 World Travel Award, Top 10 Best Boutique Spa in the 2009 SpaFinder Reader’s Choice, Destination Spa of the Year in the 2005, Baccarat Asia Spa Award, and the Best Honeymoon Destination Experience Philippines Award.

Relax your mind, rejuvenate your energy, and enlighten your soul and well being while in Boracay. Improve your health and experience wellness in Mandala Spa and Villas.

Mandala Spa & Villas Boracay Island, Malay, Aklan PH: +036 288.5858 FAX: +036 288.3531 www.mandalaspa.com

www.dineasiaguide.com

55

GET THE

GLOBAL SPA ADVANTAGE

G

lobal Spa Systems Provider Corporation was primarily established to provide business systems and services as a solution to the problems besetting new and existing spa and beauty center operators. Global Spa provides well-trained health and beauty therapists, food, beverage, and housekeeping employees, customer service staff, and other personnel that may be necessary in the operation of the business. Global Spa supplies local and imported consumable products such as oils, lotions, and other essentials. It also supplies equipment and furnishings from massage beds, tables, and stools to jacuzzis, steam baths, hot tubs, including bathroom enclosures. The services range from consultancy to architectural and interior design. Global Spa offers a wide range of packages, the costing of which depends upon the requirements of a particular client.

“ The main problem of every business is their employees,” declares owner Heddy Tabao, who with the help of her husband, renowned labor expert and corporate lawyer Boyet Tabao, established Global Spa in 2005. “The initial idea of labor outsourcing for spas came to us because of a client who encountered problems with his personnel,” she relates. The couple thought of a business solution and Global Spa came about.

56

SUMMER/FALL 2011

Heddy underwent six months of actual studies as a licensed massage therapist at the Department of Health and another six months for review in preparation for the practical exams that followed. She shared her experience with her supervisors, trainors, and managers and mandated them to conform to the do’s and don’ts of the industry. A reliable marketing staff sees to it that the founding and regular members of the Spa Association of the Philippines are informed and updated of Global Spa services.

Today, Global Spa has around 300 therapists duly accredited by the Technical Education and Skills Development Authority (TESDA) deployed in different spas all over the country. After six years in operation, it presently services more than 50 clients mostly consisting of destination spas.

Since she has acquired through years of experience all the technical knowhow and expertise needed in managing and operating a spa, Heddy recently opened Global Touch, an on-call spa located in Amadeo, Cavite. Global Touch offers facial and body massage and an assortment of spa treatments and services within the comforts of your own home.

Managing and operating a spa has never been this worry-free. Thanks to Global Spa, spa owners can now own the privilege of handling their busness affairs easily without problems and difficulties.

Heddy Tabao

Want to have therapists that won’t charge you overtime pay, holiday pay, night differential, ask for sick or vacation leaves, nor even join any labor unions?

Do you want to own the privilege of having trained therapists for as long as you need them without making them your regular employees?

Do you want to maintain the perfect number of therapists that would answer your seasonal requirements without the hassles of expensive layoffs during your lean season or crash-hiring during your peak ones?

Do you want to have easy access to spa consumables and equipment that would fit your target market?

GLOBAL SPA SYSTEMS IS THE ANSWER. Global Spa Systems Provider Corp.

Suite 1004 Atlanta Centre, 31 Annapolis Street, Greenhills, San Juan City Tel. and Fax Nos. 722-9244 / 744-6289 HEDDY Y. TABAO (President) Cell No. 0918-9309307 * Email heddy_tabao@yahoo.com

Sacred and Holy...

BY WEENA MEILY

...i

s this place. It’s about half an hour banca ride from the shore of Sitio Bulata, Cauayan, which is about four hours drive from Bacolod City. I’m not writing about a monastery, a chapel or a retreat house. I’m writing of an island.

And what makes it sacred and holy?

The mysterious awes the human being. In ancient times, nature was truly a pure source of awe and wonder. Stories surround origins of day and night, phases of the moon and light of the stars, the growth of trees reaching great heights, strange creatures inhabiting places where humans struggle to survive, and wonder of all wonders, the mystery of woman giving birth. The significance and meaning of birthing has long been part of humans’ desire to know. In the advent of science the evolution of knowledge satisfied the quench for knowing more. Explanations behind what used to be mysteries appeased the gods of hunger for knowing. And Life (and non-life) is defined and explained up to its molecular level.

58

SUMMER/FALL 2011

Gratitude overwhelms us, for this gift of scientists and philosophers who have stirred our minds and disturbed our hearts for Life. Earth, the only planet (or so, it seems) that is blessed with life, dances to the tune of the Universe’s balance of equations.

Until that point in time when human beings learned to violate its laws of harmony. And destruction was part of everyday life – depletion of our natural resources. All in the name of humanity’s need? I’m reminded of the great soul, Mahatma Gandhi, who once said, “There is enough in this world for (man’s) need, but not enough for (man’s) greed.” But hope still abounds. And hearts everywhere who care enough, are bringing back Earth’s equilibrium. Which brings me back to my island retreat…

Danjugan Island lies about 3 km. west of Negros Occidental, the size of which is about 43 hectares, measuring roughly 1.5 km long and a maximum width of 0.5 km. The island rests in the Sulu Sea in the Central Visayas region of the Philippines.

It has a high relief topography with limestone hills approximately 80m in

height covered in tropical forest and is surrounded by fringing coral reef, a combination of two of the most biodiverse ecosystems in the world. The total area of island and reef is approximately 200 hectares.

The Philippines is an archipelago of 7100 islands. And studies have been conducted on the conditions of some of these islands (as more still need to be studied). Initial discoveries have produced the need for protection and reservation, as waters surrounding these islands are wantonly fished out of its resources. Scientific researches provided scientific data for candidate marine protected areas initially in southern Negros Occidental. And so, in February 2000, the proposed Danjugan Island Marine Reserve and Sanctuaries (DIMRS) was approved by the Sangguniang Panlalawigan of Negros Occidental.

Still, I return to my island that is sacred and holy…Roughly surveying its surroundings is breathtaking. Millions of years have organized all of Life in this small retreat. I learned that its rainforest cover is home to a nesting

pair of sea eagles, rare pigeons and doves, threatened Tabon scrubfowls and coconut crabs, fruit and insect bats and many other wildlife species that struggle to exist in the mainland.

The songs of birds are beautiful music to my ears. The night is as exciting as day. One tree stands to be called “firefly tree”! And what with the hundreds of fireflies adorning this tree. As I was almost asleep, the hooting of an owl woke me to my delight. Early the next morning, I learned that one of the sandy beaches is a confirmed nesting site for green turtles (Chelonia mydas). Its mangrove forest is spawning areas for fishes and other sea creatures. As I trekked through the low, low tide of the fringing reef, I discovered my “old friends”, the blue (Linckia spp) and orange (Oreaster spp) starfish, the sea urchins Diadema spp. and Trypneustes spp. Seagrass beds cover a part of the area of my trek and I can just imagine the thick population of phytoplankton (microscopic plants that make the ocean rich with oxygen) and zooplankton (microscopic crustaceans in their larval stage) that completed my survey of the minute area where I stood. And I began to reflect…

“Sanctuary” is defined as the holy place, the place of the Presence (Easton’s Bible Dictionary). It is also a place, protected by law, where animals, especially birds(and including marine animals), can live and breed without interference (Collins English Dictionary). What a resting place it truly is. Where peace embraces every

creature. Where future generations can be ensured of quiet, solitude, a source of oxygen and food. Where we can learn to be caring, gentle, generous and loving. Where, together with the Philippine Reef and Rainforest Conservation Foundation Inc. (PRRCFI)’s mission, we hope to ensure the long-term conservation of the marine and terrestrial environment in the Philippines through education

and poverty alleviation…

As I go deeper into the meaning of “sanctuary” I find the significance of Being in sanctuary. Presence of the Divine heals the tired soul. Peace and quiet shared with other creatures, where no violence or threat is imminent. Resting exhausted mind, body and spirit. Presence that purifies all of the past, and exhilarates the moment. Renewing every cell, every tissue of the body as breath takes in all the love, gentleness, care and generosity of the atmosphere. And exhales all the love, gentleness, care and generosity of my presence. Here, I re-vision my Self. It is here, I see my Self, not the human being apart from creation, but the human being a part of creation. A fraction of the loop of all of creation connected to each other. Each one needing the other. Each one surviving, living because of and for the other. This is sacred and holy. Because the whole of the universe is created for all to cherish and love.

Go gently through life…

www.dineasiaguide.com

59

Nourish Your Poetry Saves The city can be a place for solitude.

I live here. I have learned to savor the little quiet I have. Here, I realized that the heart of a hermit is peace and serenity in the midst of chaos and confusion. I work, but make sure to find time to enjoy slowing down and love the bits of time, to appreciate the little things, and the hidden wisdom of street people - ambulant vendors, passers-by, and beggars. I am an artwork in-process, healing and being. And in wondrous moments, I look up at the sky, in the daytime, to love the sun on my face, and at night, I’m blessed to gaze at the full moon...

And here, in this chaos and confusion, in this light and dark, in rough and smooth, in rush and slow, I wallow in poetry. Inspiration doesn’t come in quiet. Inspiration comes in confusion. Here, in the city, confusion is the mumbling of words, the babbling of phrases. Where delicious slices of poetry dance to the tune of hip-hop.

Going to work from home, I take two trains. Every bit of life in motion is a tango. In the presence of people moving in and out, going to and from work or home, every breath speaks of Life. I am tired. What shall we eat tonight? Whatever happened today in the office, I want to forget. Will I call her tonight? My list of groceries goes on and on. Ooops! I forgot to text my son. My feet terribly aches. I think I can read all their thoughts. This is the poetry of train travel. If I can only get all their thoughts and string them together.

I am woman. Poetry is my life. I cannot live without it. I die. As African-American Feminist poet Audre Lourde puts it: For women . . . poetry is not a luxury.

It is a vital necessity of our existence. It forms the quality of light within which we can predicate our hopes and dreams toward survival and change, first made into language, then into idea, then into more tangible action. Poetry is the way we help give name to the nameless so 60

SUMMER/FALL 2011

it can be thought. The farthest horizons of our hopes and fears are cobbled by our poems, carved from the rock experiences of our daily lives.

As part of celebrating fifty years of the “rock experiences” of my life, half a century of pushing and shoving, hoping and frustrating, bumming and busying, falling and rising, here are two runes to sing of how poetry is salvation… the hidden, the small, the beautiful i languished in grief and loss to think of the wise old woman by the church gate she mumbled words i took to heart it was a cloudy day i remember i shed tears and the past recollections of the years i traveled far, walked paths winding, roads narrow, and less traveled... gone, tucked within the archives of Life’s pleasures... i began to look deep in every place where treasures may be... i looked, not up not around, for the spaces were vast, wide, open... i traveled far, walked paths winding, roads narrow, and less traveled... parched, dry, exhausted, i looked down, down, on the ground, i looked at Earth

BY WEENA MEILY

and found... a tiny violet smiling, brilliant, lavish, calling me to wander into her world but where? and walked farther... and oh my sense of awe and wonder has pricked all other senses for lo and behold i would have missed a green creature if not for the grass kissed my hand as my foot chanced upon a toadstool.. as deeper into the woods i looked... wonder of all wonders i almost could not see the weaving of a spider, i gasped in glee remembering purple when i mourned for a friend lost in cavernous thoughts fleeing from life, hard and scorned i sought her and what to my delight a precious sight, my friend and her dancer to the music of life together... still i wandered about meandering paths walking but not grieving remembering the wise old woman who mumbled words for somehow in my little

RESTAURANT LISTING

PHOTO SOURCE: MAYA MEXICAN RESTAURANT

www.dineasiaguide.com

61

LUZON RESTAURANTS Makati City

Baguio City

57

BRASSERIE BOHEME

by The Gustavian

86 75

58 59 60 61 62

CHILI PEPPERS CONTINENTAL NUVO TAIPAN THE PLANTATION

Puerto Princesa City

Mandaluyong City 63

SALT & PEPPER

Manila 64

CENTURY TSUKIJI

Muntinlupa City 65

THE FRENCH CORNER

Quezon City 66 67 68 69

BAGOONG CLUB RESTO HAPADOG MANGO TREE BISTRO NINYO

San JuanCity 70 71

LUGANG CAFÉ TIAN-DI

Taguig City 72 73

BORDEAUX TOKI

Angeles City 74

THE YATS RESTAURANT

76

FLORA CAFÉ LE CHEF AT THE MANOR

PESCADOS

Metro Manila

Š2010 Google - Map data Š2010 Google

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

65

Alfresco Dining within the heart of the trendy streets of Salcedo village enjoy a cigar with a single malt after your meal , or just watch the world go by with a glass of new world or old world wine.

Luzon | Metro Manila | Makati City

BRASSERIE BOHEME B Y

T H E

G U S T A V I A N

Brasserie Boheme

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

The Gustavian - 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 City PH: +63 32 514.1979 PH: +63 32 238.8971

Daily 6:00 am - 12:00 mn

The Gustavian - Banilad 1 Paseo, Saturnino Ma. Luisa Road, Banilad, Cebu City PH: +63 32 344.7653

Catering/Delivery Full Bar Private/Function Rooms Major Credit Cards Accepted

Continental Vegetarian

Continental classic cuisine from the Old World makes its home in Manila by way of Brasserie Boheme by The Gustavian, the newest and latest offering from the famous restaurant group in Cebu. Dining enthusiasts will find truly exceptional the comfort food pairings derived from dishes served by master chefs over two hundred years ago. Food lovers will definitely delight in the classic creations of chef Tom Hines, his creativity and versatility quite unmistakable in the signature specialties. At Brasserie Boheme, there is a fixed price menu that changes on a weekly basis to attract returning customers. Carts of roast beef and wines make the rounds for the selection of diners, putting much emphasis on casual but prompt service.

Here, breakfast starts at 6:00 am. Early morning patrons may wish to try their Eggs Benedict and Eggs Alexander which make a delicious meal.

Aside from the restaurant, Brasserie Boheme has a deli that features homemade offerings consisting of sausages, hams, pates, and jams. For takeout or dine-in, there is the widest variety of delectable deli items to choose from. Contemporary interiors totally define the cozy and informal ambiance. For a feel of the Old World and the flavorful taste of “simply classic cuisine,� come home to Brasserie Boheme by The Gustavian.

sample menu selections light and right:: House Salad cured salmon, ripe mango, mustard dress Crabstick & Caviar Salad Red Onion & Feta Cheese Salad Antipasti Salad with Pesto Vinagrette

soup for the soul:: Leek & Potato Tomato, Gin & Basil Soup Organic Pumpkin & Carrot Soup Cioppino (Tuscan Seafood Soup)

from the sea:: Seafood Truffle Pasta Lemon Sole with Spinach & Pea Risotto Deep Sea Tanigue with Almond Caper Butter Norwegian King Salmon with Olive Mash & Mediterranean Vegetables

from the land:: Handmade Spinach & Wild Mushroom Raviolli Piggy Bank Crispy pork belly with vegetables & steamed rice Angus Salisbury Steak with Truffle & Wild Mushroom Balti Chicken Curry with Steamed Rice & Raita

something sweet:: Apple Crumble Tiramisu

Caramel Pili Mango Madness

www.dineasiaguide.com

67

Luzon | Metro Manila | Makati City

ESCOLTA

sample menu selections

www.peninsula.com Corner Ayala Avenue and Makati Avenue, Makati City PH: +63 2 887.2888 local 6742 Email: escoltapmn@peninsula.com Daily 6:00 am -11:30 pm

American Chinese Indian Japanese Steak

Asian Filipino Italian Seafood Vegetarian

Private/Function Rooms Live Music/Entertainment Valet Parking Wine List Weekend Brunch Major Credit Cards Accepted

With a great historical background to its name, Escolta is a restaurant at The Peninsula Manila that officially opened for service in November 2010. Believing in its signature slogan, “Old World, New Order,” Escolta boasts of a new and vibrant state-of-the-art openplan kitchen where the staff is led by chef de cuisine Anthony Craven.

Guests will enjoy how their food is prepared, for the fusion restaurant promotes live-action stations, from home-baked breads to fresh pasta and hand-rolled sushi to carving stations and ice creams, and their very popular “farm-to-table” concept.

The interior design mirrors the old state of the famous street that used to be the primary commercial and financial district of the country in the first half of the 20th century. The ambiance is both stylish and cozy, embodying what timeless Filipino flavor is. There is a skylight and a beautiful waterfall plus wide open vistas that also provide magnificent outdoor views of the Makati streetscape. One of Escolta’s highlights is the video art wall that creates a new center for visitors and locals alike.

Offering both buffet and a la carte menus, Escolta is one restaurant food lovers should never miss. From bread to pasta and other noodle dishes, to sushi and succulent entrees, Escolta is the restaurant to be.

salad::

Escolta Salad Button mushrooms, cherry tomatoes, artichokes, roasted peppers and asparagus with honey balsamic dressing House-Cured Smoked Salmon and Crab Crêpe Open herb crêpe with smoked salmon, lemon aioli, crab and capers Caesar Salad Romaine lettuce with shaved parmesan, focaccia toast, crisp bacon and grilled chicken breast Tempura Rock Shrimp Salad Crispy tempura shrimp with togarashi mayonnaise on mesclun leaves with mango, fresh herbs, cucumber and miso dressing Caprese Salad Sliced tomato and buffalo mozzarella with extra virgin olive oil, fresh basil and crisp mesclun leaves

soup:: Roast Tomato and Fennel Soup Roma tomato and baby fennel soup served with basil-pesto croutons Chicken and Ginger Broth Chicken and ginger broth served with poached chicken, vegetables, and egg noodles

from the orient:: Moroccan-Style Chicken Tagine Tender pieces of chicken simmered in a terracotta tagine with olives, apricots, preserved lemons and saffron served with steamed rice Yang Chow Fried Rice Fried rice from our wok with mixed vegetables, Chinese sausage, egg, shrimp, and barbecue pork Black Cod Fillet Steamed cod fillet with shiitake mushrooms and shallot dressing served with steamed jasmine rice and bokchoy

main course::

Atlantic Salmon Pan-seared salmon fillet with colcannon potato, asparagus, and sauce gribiche Angus New York Steak Grilled and served with garlic mashed potato, sautéed wild mushrooms and confit shallots Braised Lamb Shank Served on tomato and herb risotto with gremolata jus Free-Range Chicken Breast Pan-fried chicken supreme with crispy polenta, sauce vierge and fried basil

68

SUMMER/FALL 2011

Luzon | Metro Manila | Makati City

GUSTAVUS STEAK LOUNGE www.gustavussteaklounge.com 109 Palanca St., Legaspi Village, Makati City PH: +63 2 846.2430 Monday - Tuesday 11:00 am - 2:00 pm 6:00 pm - 11:00 pm Wednesday - Sunday 11:00 am - 2:00 pm 6:00 pm - 2:00 am

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

Established in December 2010, Gustavus Steak Lounge has since been known for its Western and Asian food. Named after Gustavus Swift, the famous pioneer of meat processing,

Gustavus’

specialty

dishes include USDA prime steaks and fresh oysters plus the ribeye, which is the bestseller. The man behind the great food selection is chef David Griffiths, who had years of experience from a lot of wellrespected hotels and restaurants.

Gustavus also has a full bar, a wine list, and wireless internet connection.

Targeting people who want to enjoy good food, the ambiance at Gustavus is stylish but cozy. One trade secret that keeps them in the competition for the best steak in the metropolis is the way they prepare their steaks.

Patrons who want to rush in for a meal or young professionals who have all the time in the world to enjoy a great meal can visit Gustavus and have a delightfully delicious experience. For people who want to experience stylish dining, enjoy the great meals that are being offered by Gustavus, one of the newest steakhouses in town.

sample menu selections steak menu:: Ribeye Tenderloin Striploin Shortloin T-bone

soup:: New England-Style Clam Chowder With smokey bacon and garlic croutons Spiced Squash Bisque With tenderloin carpaccio and herb crema

salad::

Tempura Soft Shell Crab With a Thai mango salad and chili tomato remoulade Grilled Romaine Caesar Caesar vinaigrette with crispy bacon and pesto croutons Gustavus Salad Tomato carpaccio and kesong puti

appetizer:: Fresh Gustavus Oysters on a Half Shell Horseradish cocktail sauce, red wine vinegar shallot and cucumber mango salsa Baked Gustavus Oysters Choice of Rockefeller, casino, or pepper Gustavus Prawn Cocktail Chardonnay poached and tempura prawns with horseradish cocktail and soya yuzu dips Seared Tuna Tataki Grade–A Quebec Foie Gras Pan–seared with minted green mango compote and toasted honey wheat bread

entrée:: Pan–Seared Chilean Sea Bass With roasted veggie lasagna in tomato–butter sauce Roast Rack of Australian Lamb French green lentil and bacon cassoulet with green beans, goat cheese jus Grilled Prawn & Scallop Tournedos With crab, spinach risotto and chili herb butter sauce

www.dineasiaguide.com

69

Luzon | Metro Manila | Makati City

KYSS RESTAURANT AND LOUNGE BAR www.kyss.ph 5343 Gen. Luna St., Makati Ave., Makati City PH: +63 2 519.6925-26 Mondays to Saturdays Restaurant: 7:00 pm - 11:00 pm Lounge: 10:30 pm onwards Email: Info@kyss.ph

Asian Indian Italian Korean Steaks

Filipino International Japanese Seafood Vegetarian

Banquet Bar Scene Full Bar Wine List Live Music/ Entertainment Private/Function Rooms Major Credit Cards Accepted Wi-Fi

Officially opening only late last year, Kyss Restaurant and Lounge Bar imparts to guests that lasting impression which becomes a fond memory they would always go back to wanting for more. Kyss, a modern take on the word kiss, captures a sense of passion for quality food and beverage as well as excellent service. Tickle your fancy palate with progressive Asian fusion delights! Join chef Pierre Tan as he takes you on a gastronomical journey sampling creative sushi concoctions like Crunchy Tuna Maki, BLT - Bacon Lettuce and Tamago Roll, and Spam Mago Sushi. Enjoy a range of appetizing starters such as the original KYSS Honey-Truffle Popcorn and the mouth watering Pumpkin Blossom Tempura. Try the bestselling Four Cheese Truffle Pizza and the tasty Udon Carbonara with crispy bacon chicharon.

Vegetarians will rejoice in the popular Golden Curry and Wild Mushroom Risotto and Vegetarian Gyudon. Don’t miss out on the award-winning Deconstructed Adobo, the Asian Beef Tenderloin with Truffle Mash and the tasty Salmon Tofu and Onigiri Rice. The intimate and opulent interiors allow guests to feel the unique experience of having everything, starting with a sumptuous dinner at the restaurant then carrying on the evening at the second floor lounge.

sample menu selections starters:: KYSS Popcorn Our signature honey-truffle popcorn. The perfect way to get that sweet and savory fix!

KYSS Nachos layered tortilla nachos loaded with toppings of our home-made cheese sauce, salsa, ground meat, lettuce, jalapeño, and cilantro

salad:: Tempura Popcorn Salad tasty Kani salad, fresh mango, crisp lettuce and cherry tomatoes drizzled with a special Chinese dressing.

sushi:: Tempura Maki Sushi roll stuffed with crunchy prawn tempura topped with Kani salad Philadelphia Roll Philadelphia cream cheese rolled with salmon and asparagus

pizza:: The 4-Cheese Truffle Pizza Thin-crust pizza topped with fresh mozzarella, Gruyere, blue cheese, and Cheddar cheese infused with Truffles Chorizo and Pepperoni Pizza Slices of pepperoni and chunks of chorizo on top of our tasty tomato sauce, covered with fresh mozzarella and oregano

pasta:: Jalapeño Pesto & Tuna Tataki Spicy Jalapeño pesto pasta served with seared tuna crusted with sesame

main course:: Grilled Korean Chicken BBQ chicken legs with mango salsa, teppanyaki rice Salmon Tofu & Onigiri Rice Norwegian salmon fillet topped with Japanese silken tofu and creamed spinach, on top of toasted sushi rice with teriyaki and wasabi cream sauce

dessert:: Lychee Almond Cheesecake Fusion of Chinese lychee almond and American cheesecake

70

SUMMER/FALL 2011

Luzon | Metro Manila | Makati City

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

French Mediterranean Bar Scene Indoor/Al Fresco Dining Wine List

Monday - Sunday Lunch: 11:00 am to 3:pm Dinner: 6:00 pm to 11:00 pm Bar: 6:00 pm onwards Mezzanine: 9:00 pm onwards 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.

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 NU • VO 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

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 NU • VO Peppered Fillet Steak Seared black angus fillet steak -180g – crusted with crushed black pepper corns garden fresh vegetables & potato gratin

desserts:: NU • VO Frozen Brazo de Mercedes Layers of meringue, crust, milk-nuts and vanilla ice cream served with raspberry sauce NU • VO Panacotta Vanilla flavored panacotta served with peach apricot compote & vanilla ice cream

www.dineasiaguide.com

71

BY

CHEF BILLY KING

6th floor, Alphaland Southgate Tower, 2258 EDSA, corner Chino Roces Ave,Makati PH: +63 32 310.5201 +63 2 310.5614

72

www.thealpharestaurant.com

SUMMER/FALL 2011

Luzon | Metro Manila | Taguig City

THE ALPHA

sample menu selections

www.thealpharestaurant.com 6th floor, Alphaland Southgate Tower, 2258 EDSA, corner Chino Roces Ave,Makati

PH: +63 2 310.5201 +63 2 310.5614 Monday - Thursday 11:00 AM – 3:00 PM 6:00 PM – 11:00 PM Friday 11:00 AM – 3:00 PM 6:00 PM – 12:00 AM

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

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

salad:: Grilled Scallop Salad Panache, Sundried Tomato Parmesan Cheese, creamy Balsamic dressing

The Alpha Salad Seafood combined With Chicken Fillet Assorted Greens, French Creamy Dressing Fruit & Vegetable Salad Parmesan Cheese & Sesame Vinaigrette

main dish::

Chef Billy’s Tenderloin Rossini Mashed Potato and Vegetable compote Port Wine Sauce Lamb Cutlets with Rosemary Sauce Feta Cheese Salad Home Fried Potato Wedges

Grilled Top Blade Steak Potato, Shallot and Vegetable Confit Wild Mushroom Sauce Sea Bass in Filo Pastry with Spinach & Mushroom Duxelle Yogurt Sesame Dressing.

Chicken & Prawn Risotto with Vegetable Julienne.

Mild – Med – Spicy Surf and Turf Top Blade steak and Tiger Prawn, Home-Fried Potato wedges and Vegetables, Béarnaise Sauce Grilled Fatless Steak flavored with Garlic Choice of Sauce: Cognac Pepper – Horseradish – Balsamic Adobo Sauce Grilled Scallop and Prawns Ginger Saffron Sauce Italian Risotto Boneless Bangus Teriyaki Choice of Rice: Brown or White With Grilled Vegetables

pasta:: Penne, Spaghetti, Fettuccine, Angel Hair Ala Bolognese, Carbonara, Marinara,Pomodoro, Mediterranean Vegetables Agli olio

dessert:: Traditional French Chocolate Mousse Soufflé: Vanilla Grand Marnier Chocolate Caramelized Forest Berry pannacota With Mango Coulis Assorted Fresh Fruits Chocolate Fondue

www.dineasiaguide.com

73

Luzon | Metro Manila | Makati City

THE PLANTATION theplantation2010@yahoo.com G/F SCC Building, 106 Carlos Palanca Street, Legaspi Village, Makati City PH: +63 2 501.5727

Asian Barbeque/Grilled Continental Filipino Bar Scene Delivery Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted

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

Comfort food in a fine dining setting

highlights

the

whole

experience at The Plantation.

Located in the midst of the busy urban

jungle

of

Makati,

The

Plantation, which opened only in December 2010, offers the widest selection of continental cuisine and

modern

Bicolano

dishes,

ranging from house specialties that include baby back ribs, served grilled

with

hickory

barbecue

sauce, corn on the cob, mashed potato, and coleslaw and lechon

kawali, extra crispy pork belly with bagoong rice, pakbet veggies, and pumpkin sauce to the pinangat, laing, and Bicol express. Steaks and pasta dishes are also available in the menu. Makati executives will find themselves pampered like a haciendero, hence the restaurant name.

The immaculate white interiors produce a clean country club ambiance, resulting in a very relaxing atmosphere perfect for casual dining.

Whether indoor or al fresco, dining at The Plantation will prove to be an appetizing experience as it is the only restaurant in the city that serves authentic Bicolano cuisine. For “good food, good times,” plow your way to The Plantation.

sample menu selections chicks and chops:: Chicken Cordon Bleu Baked chicken fillet stuffed with ham and cheese, cream sauce, pesto rice and mixed vegetables Lechon Kawali Extra crispy pork belly, bagoong rice, pakbet veggies and pumpkin sauce with: (3 sidings - laing, atsara, ensaladang talong) (3 sauces - ketchup, garlic sauce, lechon sauce)

surf and turf:: Big Daddy Burger Steak ½ pound U.S. burger patty, mushroom gravy, sunny side egg, mixed veggies and mushroom rice pilaf Macarita Grilled Tuna Steak Prime cut of tuna, java rice, tequila, lime and tomato salsa

pasta:: Cajun Chicken Pasta Cajun chicken, cream sauce, black olives and cherry tomatoes

soup and salad:: Classic Caesar’s Salad Romaine lettuce, caesar’s dressing, eggs, croutons, bacon and tomatoes - THE BEST IN THE CITY!

all-day breakfast:: Certified Angus Tapa Special sirloin tapa, two eggs, garlic rice, atsara

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

74

SUMMER/FALL 2011

Luzon | Metro Manila | Manila

CENTURY TSUKIJI www.centurypark.com

Japanese

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

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

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

Setting the standards of how a Japanese restaurant should be is Century Tsukiji. Japanese cuisine has always been a favorite food alternative among Filipinos. As such, Japanese restaurants have become rampantly available from the dim streets of Manila, to shopping centers and first class hotels. But very few of these places remain faithful to the methods of cooking, recipes, ingredients, and service that comprise genuine Japanese dining. Luckily for diners, Century Tsukiji has paved the way in offering authentic Japanese cuisine.

Century Tsukiji is known and loved for its contemporary Japanese neoclassic designed interiors. The restaurant was able to come up with an ambiance that is very modern yet very Zen and reflective of Japanese culture. The sushi, sashimi, and teppanyaki counters including the a la carte section are all very friendly venues for families and friends to gather and bond together. There is a teppanyaki private room perfect for business meetings and private functions. The restaurant was named after a very famous fresh seafood market in Japan, which is probably why it hosts the best sashimi and sushi in town, While the food presentation alone is incredibly distinct, the taste and freshness of the dishes served are even more exquisite, making every bite truly memorable and every visit unforgettable at Century Tsukiji.

sample menu selections Uni Shooter Sea urchin with sake and ponzu served with momiji oroshi and spring onion Anko No Kimo Karashi Sumiso Steamed anglerfish liver served with mustard soybean paste Unagi Tower Grilled eel, boiled radish, grilled shiitake mushroom, topped with deep fried labiate Tarabagani Kanimiso Rice Tower Fresh snow crab with crab eggs mixed with vinegar rice Sashimi Surprise Hamachi Bitter Chocolate Japanese yellow tail wrapped with bitter chocolate, wasabi mayonnaise, and gold leaf Maguro Tataki Pan-seared tuna sashimi with black pepper, deep fried lotus roots served with condiments Spicy Tuna Marinated spicy tuna with leeks and tobiko Spicy Salmon Marinated spicy salmon with leeks and wasabi tobiko Aji Tataki Itarian Paste Marinated horse mackerel with Italian paste Namatako Carpaccio Fresh octopus with carpaccio sauce Gyuniku No Carpaccio Sliced beef tenderloin with carpaccio sauce Philippine Roll Unagi tempura, cucumber, mango and tamago coated with sesame seeds and crispy tempura flakes

www.dineasiaguide.com

75

Luzon | Metro Manila | Paranaque City

GUERNICA’S info@guernicas.com

Filipino Spanish Steaks

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

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

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

Originally situated in the busy streets

of

Ermita,

Manila,

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

sample menu selections Caesar Salad A classic salad dressing from Acapulco, freshly made and prepared at your table Tapas Sampler A combination of albondigas de cordero, champiñones al ajillo, and calamares fritos Sopa De Mariscos A rich seafood medley in tomato soup Pollo En Chilindron Breast chicken cuts stewed with red peppers, ham, white wine, and chili.

Pollo Estillo “Guernica” Herbs chicken deep fried with mixture of pommery mustard, thyme, rosemary, and coriander herbs; served with gravy or aoili sauce Langostinos “Thermidor” King prawns in thermidor sauce baked with cheese Calamares Es Su Tinta Stuffed squid cooked in their own ink Lengua Estofado Tender braised ox tongue flavored with sherry and red wine in brown sauce, garnished with mushrooms and olives Rabo De Toro A bullfighter’s favorite dish; oxtail stewed 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 Callos A La Madrilena Ox tripe sautéed with chorizo, ham, bacon, and garbanzos in fresh herb tomato sauce Salmon A La Plancha Grilled salmon steak with lemon wedges and your choice of sauce Paella A La Valenciana Classical rice dish with shellfish, chicken, and chorizo Paella Con Verduras Vegetarian dish prepared with seasonal fresh vegetables Solomillo A La Plancha Beef tenderloin grilled to your liking and served with your choice of sauce Chuletas A La Madrilena Pork chop roasted in oven topped with a mixture of garlic, parsley, and onion, seasoned with paprika

76

SUMMER/FALL 2011

Luzon | Metro Manila | Pasay City

Opus Restaurant and Lounge

sample menu selections

www.opusmanila.com Unit 8, Second Level, Newport Mall, Resorts World Manila, Pasay City PH: +63 2 804.0592 +63 917-8747738 Monday – Saturday Dinner 6:00 – 11:00 pm Lounge 10:00 pm onwards

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

Modern European

Opus, a masterpiece of a restaurant that lives up to its name, has been providing customers with modern European cuisine since December 2010.

With a relentless pursuit for perfection, part-owner and chef Carlo Miguel leads Team Opus with bestselling dishes such as duck confit, steaks, and the chocolate fondant.

Targeting the sophisticated party-going crowd, the interiors of Opus is inspired by the beautiful and magical city of Paris, France. Despite its target market, Opus can also provide guests with intimate dining experiences. Rooms can be partitioned and the lounge, which can serve big crowds, can also be a venue for parties, soirees, and other social functions. Aside from chef Carlo, the interior design of Opus is by Erik Cua and the cocktails are mixed by David Dennis. Opus’ music is provided for by the city’s top DJs and artists, so guests are guaranteed with a night to remember. Enjoy and experience how to party like a master and eat like a lover. Feel Paris amidst one of the country’s busiest cities and visit Opus at Resorts World Manila.

starters:: Pumpkin Sage Soup With bacon and parmesan ice cream Beef Carpaccio With arugula, parmesan, lemon, fried Béarnaise sauce Buffalo Mozzarella With eggplant involtini, basil, semi-dried tomatoes, balsamic reduction, Bloody Mary pearls Quail and Bacon Ravioli With mushrooms, braised leeks, truffle foam

mains:: Roast Bacalao Fillet potatoes à la pobre, chorizo, saffron air Crispy Skin Pork Belly and Roast Kurobuta Pork tenderloin, cauliflower foam, braised red cabbage, pommery mustard jus Crispy Skin Duck Confit With potato bacon hash, brussel sprouts, fig gastrique Roasted Chicken Ballottine With porcini gnocchi, leeks, truffle foam Tournedos Rossini Revised Sous-vide beef short rib, sautéed foie gras, spinach, potato, truffle jus

desserts:: “Monet” Balsamic marinated strawberry and vanilla pavlova “Matisse“ Dark chocolate fondant, salty caramel ice cream, malt foam “Picasso” Baked lemon pudding, tarragon-mascarpone sorbet, blueberry compote, vanilla foam

www.dineasiaguide.com

77

Luzon | Metro Manila | Quezon City

A TASTE OF L. A. CAFÉ

sample menu selections 171 Roces Avenue near corner Tomas Morato Ave., Quezon City PH: +63 2 374.2461 FAX: +63 2 415.7911 Monday - Saturday 11:00 am - 2:00 am Sunday 11:00 am - 12 mn

American Continental Grilled Italian Mediterranean

Asian Filipino International Japanese Steaks

Banquet Full Bar Bar Scene Wine List Fondue Indoor/Al Fresco Dining Major Credit Cards Accepted Dress Code: Smart Casual

Romance is in the air when you step into A Taste of L. A. Cafe and notice the fresh roses arranged like wildflowers on simple vases adorning the tables and sideboards. The restaurant is quite laid back as the L. A. lifestyle tends to be, with a very casual atmosphere as shown by the various artworks and paintings resting on whatever surface it may find convenient at the time. Unique to the restaurant is the authentic antique wood-fired oven, which turns out some of the most scrumptious California pizzas, oysters, and roasted meats you can imagine. Also unique is the lure of specialty desserts like the the melt-in-your-mouth Cheesecake With Fresh Strawberry Coulis, the comforting and homey square of Dark Chocolate Cake made with no less than Valrhona chocolate, and the walnut-studded African Date Cake, just to name a few of the regular goodies. The desserts are so much in demand that you must be prepared to have them run out before you can order them. As a tribute to the large Filipino community in Los Angeles, USA, some of the most popular dishes in this charming place are Pinoy specialties: Oxtail Kare-Kare with the best home-cooked bagoong you will find, with Crispy Pata to match! The #1 Pinoy favorite, greaseless Chicharon Bulaklak, is the topseller to beat. Popular also are oldfashioned classic dishes from chef-owner Elaine Galvez’s childhood: Mechado, Morconitos, and Bachoy Pagsanjan. Her obsession with excellence is evident in every dish that comes out of the kitchen. She also sees to it that the quality of food is maintained from the day they started. These are the reasons why loyal followers keep coming back for more at A Taste of L. A. Cafe.

oysters: So-Like-Rockefellah ! ! !

Creamed spinach, bacon, and cheese Formaggio Mozzarella, Gruyère, cream sauce Roasted Oysters Wood-fired oysters on-the-half-shell

from the wood-fired oven: Pritchon Pugon Our wood-fire baked lechon stuffed into ultra-thin Chinese pancakes Lechon Pugon Wood-fire baked crackling pork belly, pickled papaya, plum sauce Paella Chicken, pork, chorizo, calamari, shells, shrimp, prawns

steaks & chops from the grill: USDA Certified Beef: C.A.B. Ribeye Australia/New Zealand Grilled Lamb Chops With fried garlic and brown gravy Barbecued U.S. Baby Back Ribs With fresh tomato barbecue sauce

pasta: Spaghetti Alla Checca Tomato, basil, olive oil, ‘kesong puti,’ parmesan Spaghetti Le Sarde Crispy fresh sardines, pine nuts, olives, sultanas Spaghetti Maranese Northern Italian-style marinara: prawns, scallops, lapu-lapu fillet, calamari, and shrimps in olive oil Black Sauce Pasta Linguine in squid ink sauce with grilled prawns

pizza: Spinach Pizza Medium thin crust: With smoked bacon Garlic Lamb Pizza Medium thin crust: Black olives, mushrooms, creamy feta, rosemary, mint leaves Hot Pepper Shrimp Pizza Ultra thin crust: Olives, red bells, onions, fresh mushrooms Spicy Duck Pizza Ultra thin crust: Roasted duck, spring onions, mushrooms Hot, Hot, Hot Sausage Pizza Ultra thin crust: Hot Italian sausage, garlic, and mushrooms

78

SUMMER/FALL 2011

Luzon | Metro Manila | Quezon City

GRAN CAFFE CASANOVA www.grancaffecasanova.com The Clubhouse, Corinthian Hills, Temple Drive, Quezon City PH: +63 2 638.2989 +63 2 846.4957 Gran Caffe Casanova Daily 11:00 am -11:00 pm

Bistro Casanova Fort Monday - Sunday Lunch: 11:00 am – 2:30 pm Dinner: 5:30 pm – 11:30 pm Italian Delivery Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Advised

Named after the world’s greatest romancer, Giacomo Cassanova, Gran Caffe Casanova is a t-themed restaurant that promotes casual Italian dining.

Famous for bringing practically small parts of Italy on Philippine soil, Gran Caffe Casanova serves authentic Italian cuisine and lets diners experience Italian culture.

Patrons are guaranteed to swoon from their dining adventures at the restaurant the same way that ladies from long ago swooned and fell in love with Cassanova. Both Gran Caffe Casanova in Quezon City and Bistro Casanova in Bonifacio Global City serve a variety of Italian food; from appetizers to desserts, and the finest wines to go with it. Of course, what is an Italian restaurant without pasta? Delicious and sinfully irresistible pasta creations include Papardelle Nere Al Granchio (homemade squid ink pasta with crab meat) or Capelli d’Angelo (angel hair pasta with truffle cream sauce topped with thin prosciutto slices and asparagus). Men who want to impress their dates and score a perfect ten must try the Carpaccio di Mango (thinly sliced beef in lemon vinaigrette with arugula and parmigiano shavings).

Enjoy an Italian dining experience at Gran Caffe Casanova.

sample menu selections antipasti:: Pachino Ripieno Crosta di Pizza Cherry tomatoes stuffed with anchovies and mozzarella rolled in crispy pizza and parma ham Prosciutto e Melon or Mango Parma ham and melon or mango Carpaccio di Salmone Thin slices of smoked salmon with capers, onions, lemon

insalate:: Itaca Greens with feta cheese and olives in extra virgin olive oil condiment Agricola (seasonal) Arugula, tomato, parmesan, balsamic dressing Casanova Greens, ham, pineapple, chicken breast and croutons in mustard dressing

specialita della casa::: Gnocchi al Pomodoro Home-made potato dumplings in classic tomato sauce Papardelle Nere al Granchio Home-made squid ink-colored pasta with crab meat in olive oil and white wine Capelli D’ Angelo al Tartufo Asparagini e Speck Angel hair pasta with truffle cream asparagus and cured ham

risotto:: Risotto di Mare With seafood in tomato sauce Risotto al Tartufo Bianco White truffle risotto

pizza:: Margherita Tomato, basil, mozzarella Al Formaggi Tomato, emmental, gorgonzola, taleggio, and gruyere Casanova Tomato, basil, mozzarella, parma ham, arugula

dolci:: Panna Cota Mango Tango Zuppa Inglese Classico

www.dineasiaguide.com

79

www.agavecantina.com

Building B3, Bonifacio High Street Fort Bonifacio, Taguig City Tel. No. +63 2 403.6003 +63 2 403.5865 CKB Center, 203 Tomas Morato Ave., Quezon City Tel. No. +63 2 414.5911 +63 2 448.5767 Unit H6, City Walk 1 Eastwood City, Libis, Quezon City Tel. No. +63 2 912.6989 +63 2 911.0310

80

SUMMER/FALL 2011

Luzon | Metro Manila | Taguig City

AGAVE MEXICAN CANTINA www.agavecantina.com

Mexican

Building B3, Bonifacio High Street, Fort Bonifacio, Taguig City

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

PH: +63 2 403.6003 +63 2 403.5865

CKB Center, 203 Tomas Morato Ave., Quezon City

PH: +63 2 414.5911 +63 2 448.5767

Unit H6, City Walk 1, Eastwood City, Libis, Quezon City

PH: +63 2 912.6989 +63 2 911.0310

With three strategic locations, Agave Mexican Cantina serves an exciting new genre of cuisine not previously offered in Manila.

Perfect for local professionals and students as well as foreign expatriates, Agave Mexican Cantina offers exceptional service in a festive, high-energy atmosphere. Founder Chris Maier and operations manager Mat Tee relied on years of knowledge and expertise to help bring Agave to life. Renowned chefs Robby Goco and Raymond Palmez developed the menu that consists of an assortment of classic Mexican dishes and traditional Mexican favorites such as quesadillas, enchiladas, burritos, tacos, and fajitas, all available with a choice of filling. Regional specialties include the bestselling Grilled Mexican Chops served with a pineapple lime salsa and Agave Baby Back Ribs served with Agave’s own barbecue sauce. The restaurant also offers more adventurous options like the Char-grilled Ribeye made from imported U.S. Angus Ribeye steak. A lively bar scene makes Agave stand out from the competition.

By promoting traditional and fresh fruit-blended margaritas, Agave has introduced a unique beverage experience for those seeking to try something new. Using fresh, local ingredients allows Agave Mexican Cantina to keep costs down and offer guests the most value for their money.

sample menu selections appetizers:: Nacho Grande Layers of corn chips smothered with Mexican cheese, sour cream, pico de gallo, guacamole, jalapeños, refried beans snd choice of beef and grilled chicken.

Mini Taco Sampler Six four-inch mini tacos filled with all the toppings and our three most popular fillings: grilled chicken, pork carnitas, and taco beef Southwest Potato Skins Baked potato skins topped with melted Mexican cheese, bell peppers, taco beef and drizzled with sour cream

favorites:: Fajitas Served sizzling straight off the grill on a bed of sauteed onions and peppers with sour cream, pico de gallo, guacamole, Mexican cheese blend, and warm flour tortillas Chimichangas A crispy deep-fried burrito stuffed with refried beans, Mexican red rice, lettuce, pico de gallo, cheese, and your choice of filling.

specialties:: Crispy Pork Belly Grande A generous sharing-size portion of crispy-skinned tender pork belly served with a selection of veggies and sauces with flour tortilla wedges for wrapping Pollo a la Mexicana A half chicken sautéed with a rich tomato and bell pepper sauce served with lime-cilantro rice

mixed grill:: Agave Baby Back Ribs Fall-off-the-bone baby back ribs glazed with Agave’s own barbecue sauce, served with french fries and Mexican red rice Yucatan Skewers Grilled skewers with chunks of juicy chicken, shrimp, and imported U.S. steak, served with Mexican red rice and Hacienda ranch dip

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

www.dineasiaguide.com

81

Luzon | Metro Manila | Taguig City

TORO RESTAURANT AND BAR www.dinetoro.com Unit 6, One McKinley Place, Bonifacio Global City, Taguig City PH: +63 2 846.9681 +63 2 622.4568 MOBILE: +63 917.555.8676 Email: info@dinetoro.com Sunday - Thursday 12:00 pm – 3:00 pm 6:00 pm – 12:00 am Friday and Saturday 12:00 pm – 3:00 pm 6:00 pm – 2:00 am

Japanese Mexican Vegetarian Bar Scene Banquet Full Bar Wine List Worldly Music Indoor/Al Fresco Dining Delivery Valet Parking Lunch Special Menu Happy Hour Weekdays 10pm-12mn

Defining strength in terms of flavors and the variety of cuisine, Toro Restaurant and Bar in Taguig City provides patrons with a dining experience fit for a king.

With flavors from Okinawa to Tijuana, Toro had its soft launch just recently, but the concept has been established since October 2010. Priding itself as a Japanese cuisine restaurant that serves food infused with Mexican flavors, Toro is definitely one of a kind.

The specialty, Volcano Maki, is one dish that is guaranteed to be an explosion of flavors. Other dishes that are of the same quality are soups, tapas, salads, sushis, tacos, entrees, desserts, classic drinks, classic cocktails, signature cocktails, signature shots, and dessert shots. The concept was initially created by owner Vinnie Genomal. Later on, it was coupled with the ideas of head chef Ronald Malayao, making the outcome a phenomenal success. Old Spanish-style architecture is mixed with a signature Zen Japanese touch. A giant mural of a geisha with Spanish features and a matador-embroidered kimono dominantly occupy one wall of the restaurant. This interior design is one of the unique elements about Toro Restaurant and Bar.

sample menu selections soups & salads:: Kobacha Curried Pumpkin Soup Kaki-age, edamame mixed mushrooms, silken tofu East Meets West Salad Organic greens, candied wallnuts, cherry tomato, daikon cress, shitake, sesame dressing

tapas:: Baked Scallops & Prosciutto Stuffed Onions slow roast sweet onion wrapped around scallops in prociutto Pork Gyoza with Bacon Cream Puree Reduction honey glazed gyoza with bacon cream sauce, chives and rustic tomato sauce Creamy Spicy Tempura Rock Shrimp Breaded shrimp on a bed of our signature sauce

main dishes:: Strawberry Balsamic Cod Pan grilled cod fish marinated in lemon grass garlic, topped with strawberry and balsamic sauce Miso Braised Short Rib Tempura Den miso, bonito flakes, leeks, sweet potato, spinach Slow-Cooked Braised Lamb Shank Five spices, sweet potato mash, market vegetables

makis:: Volcano Roll Salmon, spicy mayo, jalapeno deep fried in tempura batter Toro Maki Toro belly, spicy chill dressing, carrots, yuzo-ponzu, honey glaze, bonito flakes Asparagus & Shitaki Asparagus, shitake, mayo, sesame seeds

rice bowl:: Spicy Beef Fire Bowl Stir fry beef, sushi rice, oshinko, spring onion, bean sprouts Crispy Chicken Basil Bowl Breaded chicken strips in sweet basil leaves

82

SUMMER/FALL 2011

Luzon | Pampanga | Angeles City

MARANAO GRILL www.oasishotel.com.ph Oasis Hotel, Clarkville Compound Don Juico Avenue, Angeles City PH: +63 45 893.3301-04 FAX: +63 45 893.3306 Daily Lunch: 6:00 am - 2:00 pm Dinner: 6:00 pm - 10:00 pm

American Filipino International Seafood

Asian Grilled Japanese Steaks

Banquet Catering Winelist Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted

Located in a hotel that serves as a resting place for many people since its establishment in 1966, Maranao Grill is coined from Oasis Hotel, with the term “oasis” associated to Muslim countries.

Famous for its grilled Angus steak, Maranao Grill also serves a variety of delicious international a la carte menus and is also very popular for its weekend dinner and buffet specials. Also, Maranao Grill is famous for its “grilled to perfection” steaks. The Friday RST (Roast Beef, Roast Lamb, Sushi, Sashimi, Tempura) Buffet has become a favorite, even as far as becoming a tradition to some families. The color schemes used at Maranao Grill are Muslim/Maranao-inspired, with wall carvings, cutouts, and ceiling details that reflect as far back as sixties architecture together with authentic Muslim pieces from the Muslim regions of the Philippines.

Intimate, cozy, and homey ambiance is what Maranao Grill promotes, by being both formal and casual. The dining tradition has been around for so many years already, for as time goes by, the quality of service and good food is continuously provided to patrons. For that superb dining experience, enjoy and visit Maranao Grill at the Oasis Hotel.

sample menu selections appetizer:: Shrimp and Mango Grilled shrimp with mango salad in cocktail sauce Mushroom A La Cristina Fresh mushroom sautéed in olive oil and garlic served with crossini

salad:: Pan-Fried Foie Gras Salad Salad panache served with foie gras in honey raspberry sauce topped with parmesan flakes and sundried tomatoes Grilled Scallops and Mushroom Salad Grilled scallops, button and shiitake mushrooms in a bed of lettuce with creamy anchovy balsamic dressing

soup:: Seafood Chowder Chunky cubed seafood in a thick creamy soup covered with filo pastry

seafood:: Pan-Fried Seabass Fillet In lemon butter sauce with capers served with boiled potato and sautéed spinach Salmon Duxelles in Filo Pastry Fresh Norwegian salmon and mushroom duxelles with filo pastry in creamy tarragon sauce

steak:: Rib-Eye Boneless succulent cut from the center rib T-Bone Steak The classic bone-in steak Porterhouse Generous portion of tender shortloin great for sharing Rib-Eye Del Monico (1000g/1kg) Thick bone-in rib-eye great for sharing Our steaks are served with soup of the day, a special salad and sidings.

dessert:: Crispy Crepe a la Mode Mango Jubilee

www.dineasiaguide.com

83

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)

+63 917 520.4401

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 awardwinning 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

84

SUMMER/FALL 2011

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

www.dineasiaguide.com

85

Luzon | Metro Manila | Quezon City

THE GRILL HOUSE THE GRILL HOUSE

www.hannahsbeachresort.com Hannah’s Beach Resort and Convention Center Barangay Balaoi, Malingay, Pagudpud, Ilocos Norte PH: +63 2 806.1477 +63 928 520.6255 Monday - Friday 7:00 am - 10:00 pm

American Chinese Grilled Seafood Vegetarian

Asian Filipino International Steaks

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

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

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

beef:: Beef Nilaga Beef Caldereta Braise Beef Beef Steak

pork:: Bagnet Pork Sinigang Insarabasab Igado Pork Adobo Bicol Express

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

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

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

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

86

SUMMER/FALL 2011

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

Spanish Seafood Mediterranean

Catering Delivery Takeout Valet Parking Wine List

Imagine yourself in a paradise

sample menu selections appetizer:: Chili Buttered Squid Mixed Tempura Kilawing Tanigue Tuna Sashimi

salad:: 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

Japanese Fried Rice Paella Pasta

equally good with international cuisine as well, especially since they

house specialties::

hail from such diverse locales as China, France, and the Mediterranean.

Pinaputok na Samaral

Almost surpassing the breathtaking scenery, Pescados makes food the

Inihaw na Suran

highlight 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

www.dineasiaguide.com

87

Luzon | Cavite | Cavite City

CHATEAU HESTIA www.chateauhestia.com

European

Purok 5, Barangay Bucal, Silang, Cavite City PH: +63 929.711.3289

Full Bar Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted

info@chateauhestia.com

sample menu selections appetizer:: Italian Cheese Platter Assortment of Italian cold cuts sausage platter and home-cured gravlax

soup::

Wednesday -Sunday 8:00 am to 9:30 pm

Named after a region in France known for producing the best wines in the world, Chateau Hestia in Silang, Cavite guarantees customers a great food-pairing experience. Offering a variety of Mediterranean-French comfort food, the garden restaurant’s specialty, Tenderloin in Tripe Sauce, is simply divine. Chateau Hestia also serves an assortment of appetizers, salads, soups, entrees, noodles, and desserts, among others. For would-be wine connoisseurs, guests are sure to enjoy the full bar and wine list that the restaurant offers. For social gatherings and other special occasions, Chateau Hestia can also cater to your entire event needs. Promoting an ambiance of coziness, customers are sure to find themselves relaxing to their hearts’ contents. Whether an intimate get-together with friends or a gastronomic adventure for you and your family, Chateau Hestia is the place to be. The dining area can accommodate a maximum of one hundred and fifty people, with the first floor boasting of a gorgeous French country-style interior and the second floor with a Euro-Mediterranean touch. Enjoy a divine experience of food pairing at Chateau Hestia.

French Onion Soup Viennese Potato Soup Forest Mushroom Soup Minestrone Soup

salad:: Salad Nicoise Caesar Salad

entrees:: Osso Buco Milanese U.S. Angus Ribeye Vienna Goulash Beef Roulade Lamb Shank Vienna Schnitzel Seabass Fillet Beef Stroganoff Viennese Roast Pork

pasta:: Pasta Diptare Porcini Pasta Pasta Con Gorgonzola Salmon Pasta Carbonara Al Pesto

pizza:: Margherita Greek Pizza

snacks:: Tuscany Burger Reuben Sandwich Salmon Sandwich

desserts:: Home-Made Gelato Cioccolato Soufflé Panna Cotta with Passion Fruit Jam Mango Napoleon Dessert Pizza

88

SUMMER/FALL 2011

VISAYAS RESTAURANTS BoHol 79

LANTAWAN

Boracay 80 81

DOS MESTIZOS ZUZUNI

Cebu 82 83 88 57

89 86 84

ABACA RESTAURANT ANZANI BLU BAR & GRILL BRASSERIE BOHEME

by The Gustavian FERIA FLORA CAFÉ MAYA MEXICAN RESTAURANT

DUMAGUETE 90 91 92

CASABLANCA KRI LIKHA

©2010 Google - Map data ©2010 Google

Visayas | Bohol | Panglao

LANTAWAN www.eskayaresort.com

6:00am - 11:00pm

Eskaya Beach Resort & Spa Panglao, Bohol PH: +63 38 502.9516

American Continental Italian Mediterranean

Unit 311, AIC Burgundy Empire Tower, ADB Avenue Ortigas Center, Pasig City PH: +63 584.3180 PH: +63 576.3051 Monday - Sunday

Barbeque/Grilled Steaks

sample menu selections Chinese Filipino Japanese Seafood Vegetarian

Banquet/Full Bar Wine List/Valet Parking Reservation Required Private/Function Rooms Live Music/Entertainment

Located in Eskaya Resort, Lantawan serves a fusion of International and Asian cuisines. Whether you are craving for Japanese, Korean, Mediterranean, or Filipino food, Lantawan can prepare it for you.

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

specials:: Lapu-lapu with Tomato Onion Ragout Grouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables Sake-Marinated Cod Pan-seared cod marinated in sake and topped with foie gras and mango salsa served with couscous and caramelized shallots and mushrooms 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 A popular native delicacy of braised pork belly on a bed of garlic & pepper flavored with lemon-lime drink, vinegar, fermented black beans & bay leaves.

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 Scoglio Spaghetti with mixed seafood in red sauce Welfred Pizza Pizza topped with tuna flakes, anchovy, garlic, salted eggs and mozzarella cheese

desserts:: Raspberry Mousse Cake A rich chocolate mousee and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge cake 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

91

Visayas | Aklan | Boracay

DOS MESTIZOS dosmestizos@gmail.com Calle Remedios, Sitio Manggayad, Boracay, Malay, Aklan PH: +63 36 288.5786 FAX: +63 36 288.5401 Monday - Sunday 11:00 am - 11:00 pm

Filipino Seafood Spanish Steaks Banquet Catering Full Bar Wine List Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted Reservation RequiredTakeout

Owner Binggoy Remedios decided to open a Spanish tapas bar he amusingly called Dos Mestizos located in Boracay. Naming it after a distinct trait of his, Dos Mestizos specializes in an assortment of tapas and paella, as well as other Spanish dishes that have been passed on by their families for generations.

Guests

patronize

the restaurant for their authentic Spanish offerings including fresh

boquerones, homemade chorizo, succulently sticky callos, and fresh gambas, to name a few. To provide a better Spanish dining environment, the interior makes use of furniture, such as wine stools, which are all handmade and designed by Remedios himself. To give the place a more romantic and cozy atmosphere to have dinner, soothing acoustic Spanish songs are played, while the wafting aromas from the open kitchen makes customers feel at home. The specific character and value for quality and consistency make Dos Mestizos a place, not only locals of Boracay can go for a sumptuous meal, but also experience a relaxing ambiance.

sample menu selections tapas:: Accitunas Verdes Alinadas Olives aged in oil and garlic Albondigas Beef meatballs in tomato sauce Bacalao a la Vizcaina Salted codfish with potato in tomato sauce Boquerones Fresh anchovies aged in olive oil Croquettas de Quezo Azul Blue cheese croquettes Chorizo Hecho por Dos Mestizos House-made Spanish sausages Callos con Garbanzos Stewed ox tripe with chickpeas Gambas al Ajillo Shrimps sautĂŠed in olive oil and garlic Mejilliones en Vini Blanco Mussels in white wine Pulpo Marinated baby octopus

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

paella:: Paella Valenciana Meat and seafood paella Paella de Mariscos Seafood paella Paella Negra Black squid ink paella

sopas y potajes:: Sopa de Ajo Provincial garlic soup Sopa de Mariscos Seafood bouillabaisse Lantejas con Chorizo Lentil soup with Spanish sausages

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

92

SUMMER/FALL 2011

PRANA

www.dineasiaguide.com

93

Visayas | Aklan | Boracay

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

Asian Mediterranean New World Modern

Daily 9:00 am - 11:00 pm

Catering Full Bar Indoor/Al Fresco dining Private/Function Rooms Wine List

sample menu selections starters:: Asian-Infused Fish Cakes White Snapper Ceviche 62°C Poached Egg w/ Water Spinach Velouté Scallops, Bacon and Crispy Lettuce Leaves

Recently opened Restaurant Alchemy has been fascinating taste buds on the island of Boracay since January this year. Have you ever asked yourself what “New World cuisine” tastes like? Check out Restaurant Alchemy. Each dish is a special dish for the people behind this Boracay restaurant believes that the search for great taste and great food never stops.

Each food you taste is a personal expression of the food guru, who also happens to be chef Josh Sacapañio Boutwood. With various experiences and a very impressive background in culinary arts, people from all walks of life are certainly going to enjoy a visit at Restaurant Alchemy, and will surely be back for more. Slowly making its way in the industry by promoting the mantra “imagination is more important than knowledge,” the restaurant is slowly aiming for a Bohemian ambiance for its guests. The island of Boracay is never empty of surfers and beach lovers, but for one to really feel the beach life, one should visit Restaurant Alchemy, where you are promised to have a great meal and a relaxing experience.

Pickled Vegetables with Bone Marrow and Onion

main course:: Braised Belly of Pork w/ Cola Glaze Tenderloin of Beef, Onion and Ash Sous Vide Chicken Breast w/Zucchini Carpaccio Seared Tuna w/ Coriander, Sesame and Pickled Daikon Pan-Seared Mahi-Mahi w/ Pineapple and Sago Linguini w/ Baby Calamari, Roasted Red Bell Peppers Sautéed Tiger Prawns w/ Ginger, Chili and Lime Tofu w/ Shiitake and Daing Dashi

desserts:: Coriander-Infused Pannacotta Manjar and Caramelized Bananas Mango “Cheese” Cake Tart a la Veranne w/Ginger Cream Vanilla Ice Cream w/ Cashew and Singkamas

94

Visayas | Aklan | Boracay

THE LAZY DOG CAFé www.lazydogboracay.com Station 1, White Beach Boracay, Malay, Aklan PH: +63 36 288.4128 Monday - Sunday 7:30 am – 9:00 pm

American Filipino Italian Vegetarian Bar Scene Delivery Indoor/Al Fresco Dining Major Credit Cards Accepted

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

sandwiches:: Deriving inspiration for its name from a friendly mutt lazing around on a relaxing day, The Lazy Dog Café is the food and beverage counterpart of The Lazy Dog Bed & Breakfast. Strategically located at Bulabog Beach on Boracay Island, The Lazy Dog Café promotes the slogan “Eat, Play, Lounge.”

Serving great Filipino dishes and sumptuous international food, the restaurant promises a flavorful adventure for the taste buds.

Leading the menu is the specialty tinapa with capers, smoked fish minced and cooked in olive oil with garlic and capers, and served with garlic rice and scrambled egg. People who go to Boracay were originally windsurfers and kiteboarders, but just like the island visitors, patrons of The Lazy Dog Cafe also evolved into a wild mix of businessmen and tourists among others. Generally classified as an outdoor cafe, The Lazy Dog Café is one must-visit place in Boracay where guests can easily eat and lounge while enjoying conversations with friends amidst a tropical island paradise. Feel at home even if you are away from home when you visit The Lazy Dog Café.

Grilled Ham and Cheese This is an all-time favorite. Sliced ham with melted cheese, pan fried with a ridiculous amount of butter, served with French fries on the side

soup:: Monggo Bean Comfort food of choice for vegetarians and non-vegetarians alike, served with rice if you wish

pasta:: Salmon and Capers Pasta Salmon, capers, olives, garlic in olive oil with spaghetti noodles

main:: Crispy Sole Fillet with Garlic Aioli Japanese batter crusted fingers of sole, pan fried until golden brown and served with garlic aioli with a choice of rice or pasta sidings

breakfast specials:: Smoked Tinapa with Capers Smoked milkfish shredded and cooked in olive oil, garlic and capers fried to perfection and served with scrambled eggs and crispy garlic rice

desserts:: Turon with Ice Cream Crispy banana fritters in rice wrapper glazed in sugar then served with a scoop of ice cream

www.dineasiaguide.com

95

Visayas | Aklan | Boracay

ZUZUNI www.zuzuni.net

Greek Mediterranean Seafood Vegetarian

Station 1, Balabag White Beach Boracay Island, Malay, Aklan PH: +63 36 288.4477

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

Monday - Sunday 7:00 am – 11:00 pm

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 U. S. codfish seared and baked with rosemary, lemon zest, garlic, extra virgin oil, and white wine. Two of the bestselling dishes are the Garides Saganaki Pasta and their famous melt-in-your-mouth Mati Chocolate Sin. For just a bite or a complete meal, choose from the variety of soups, salads, sandwiches, appetizers, mains, and desserts. Breakfast is also served consisting of waffles, pancakes, omelets, fruits, and rice choices. The restaurant’s design is tropical minimalist in a way, completely coordinating with the cozy, stylish yet simple ambiance, giving that overall intimate and comfortable feeling. When in Boracay looking for good food and a relaxed dining experience, visit Zuzuni.

sample menu selections sandwiches:: ‘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 homemade Greek pita bread topped with pomodoro sauce, tomatoes, green bell pepper, onion and kefalograviera cheese

all-greek starters:: Lamb Keftedes Lamb meatballs in tomato pomodoro sauce Spanakopita Spinach and feta cheese baked in filo 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. codfish, seared and baked with rosemary, lemon zest, garlic, extra-virgin oil and white wine Moussaka Baked layers of eggplant with ground beef and pork, and a generous layer of bechamel

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

desserts:: Mati Chocolate Sin Warm, flourless, Valrhona chocolate cake served with vanilla ice cream (Please allow 10-15 minutes) Honeyed Yogurt Greek-style thick yogurt with honey and chopped walnuts 96

SUMMER/FALL 2011

Visayas | Cebu | Lapu-Lapu City

ABACA RESTAURANT www.abacaresort.com Punta Engaño Road, Mactan Island, Lapu-Lapu City PH: 032.495.3461 FAX: 032.495.1378 Monday - Sunday 11:00 am - 10:30 pm

American Mediterranean Bar Scene Full Bar Indoor/Al Fresco Dining Private/Function Rooms Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required Dress Code: Beach Chic

Since 2006, ABACÁ Restaurant has

been

serving

assortment

of

to

the

satisfy

tastes

of

a

wide

gourmet

fare

sample menu selections 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 Pan roasted foie gras | pineapple marmalade | brioche toast | micro herb salad Wood oven roasted oysters | smoked slab bacon | reggiano | thyme parmesan crust

discriminating

Cebu’s

high-end

clientele. Awarded as the best restaurant in Cebu for two straight years, the full-service ABACÁ Restaurant offers California and Mediterranean-inspired

the original abaca flatbread:: Proscuitto di parma | roasted onions | arugula | reggiano Clam pie with shaved potato | smoked bacon | braised greens | garlic cream

cuisine

creatively prepared by Chef-owner Jason Hyatt whose 23 years of experience in six continents has produced a menu selection of healthy and delectable dishes to enhance the dining experience. Aside from the freshest local seafood, imported meats, and cheeses from around the world, grilled steaks and seafood continue to be the bestsellers.

The relaxing and romantic atmosphere is accentuated with simple but elegant interiors, evident in the soaring ceiling and imposing columns.

The constant attention to detail to present the best is what sets the award-winning restaurant apart from the rest. With friendly and warmhearted staff delivering highly personalized service, enjoy dining in a sophisticated tropical setting at ABACÁ Restaurant.

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

land:: American wagyu triangle steak | oxtail + pearled barley ragout | garlic greens | natural jus 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

97

Visayas | Cebu | Cebu City

FERIA www.radissonblu.com Radisson Blu Hotel, Sergio Osmeña Blvd. corner Juan Luna Ave., Cebu City PH: +63 32 402.9900 FAX: +63 32 402.9999 Daily 6:00 am – 11:00 pm

Chinese International Italian Seafood Japanese Korean Vegetarian

Private/Function Rooms Valet Parking Wine List

Feria, or Roman for “feast day,” is the newest all-day restaurant in Cebu located inside one of the city’s premier hotels, Radisson Blu. It is the brainchild of one of the hippest new breed of chefs, Marco

Amarone.

Chef

Marco

maintains using only the freshest, best quality ingredients as his top principle making dining at Feria a truly delectable experience. Upon entering the establishment, you will be greeted by the wide array of mouth-watering delicacies. Your journey continues on to the five main stations of its global cuisine – Asian, Japanese and cold seafood, Mediterranean, International, and Dessert.

Feria takes pride in having each station manned by highly-trained chefs, who are more than willing to engage with the diners and their palate’s desire. Two of the must-try’s are the freshly-made pasta and the homemade ice cream. Chef Marco certainly created a distinguished dining feast worthy of any critic. These are more than enough reasons to dine at Feria.

sample menu selections starters:: Caesar salad, crisp romaine, garlic croutons, parmesan, poached egg Assorted sushi, wasabi, pink pickled ginger and soy sauce Fried Lumpiang Shanghai with sweet and sour sauce Crumbed calamari with calamansi dip Prawn Gazpacho with herb croute Peking duck, ripe mango and rocket salad Hand cut fries with garlic aioli

bestsellers:: Prime beef burger, cheese, lettuce, tomato, pickles, crispy bacon fried egg and fries Fresh inhouse made Dimsum steamed or fried, with steamed rice Peking duck, steamed rice, bokchoy and plum sauce The Radisson Cebu club, hand cut fries Chargrilled Australian beef tenderloin, hand cut fries & wild mushroom sauce

homegrown:: Adobo sa gata - stewed chicken in vinegar and coconut cream, steamed rice, atchara Fried lapu-lapu, garlic rice, sautéed vegetables and adobong kangkong Sinigang na sugpo soup and steamed rice Crispy pata, steamed rice and atchara Pork adobo, steamed rice and atchara

rounds of eight:: Spiced longganiza, caramelized Spanish onion & roast pumpkin pizza Roast chicken, tomato, mozzarella and basil pizza Anchovy, capers, olives, onions and herbs pizza

sauced:: Tagliatelli pasta, roast garlic, onions, roast vine tomato Lemon pappardelle pasta, zucchini, roast peppers Rich beef lasagna, with cheese sauce

enders:: Rich carrot & pineapple cake Homemade ice cream with cinnamon doughnuts Calamansi cheesecake with hazelnut tuile Mango charlotte with coconut buco crisp Sliced fruit selection

98

SUMMER/FALL 2011

Visayas | Cebu | Cebu City

THE PAVILION www.alegrebeachresort.com Calumboyan, Sogod, Island of Cebu PH: +63 32 255.6388 +63 32 254.9800 +63 32 254.9811 +63 32 254.9822 Fax: +63 32 254.9833 Monday - Sunday 7:00 nn - 11:00 pm

American Chinese Filipino International Seafood

Asian Continental Grilled Italian

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

Alegre Beach Resort & Spa’s The Pavilion is an indoor and outdoor restaurant for approximately 140 guests. A separate, cosy lounge has a small library, comfy chairs, settees and a TV projector. A small show kitchen features a wood fired pizza oven. The outdoor area includes the Pavilion Bar in a covered veranda with a magnificent view over the sea.

The menu consists of a large selection of local/Philippine as well as international items and a selected wine list. Breakfast and most dinners are served buffet style.

All bread and pastries are baked in the resort.

The Pavilion is open from 7am until 10 pm, earlier or later as needed.

The Pavilion also supplies room service, Banqueting and special functions around the pool and the veranda.

On the beach is The Cliff Seafood BBQ and Bar which serves a full menu and drinks from the bar and wine lists to guests at the beach.

Special events like Barrio Fiestas and the like are also held here.

Strolling musicians roam all areas including private scenes where romantic dinners are held.

At the helm is Executive Chef Martin Przewodnik, multi-awarded for his innovative cooking using local ingredients. His clay-baked beef is a gastronomic delight that’s very popular among the resort’s guests.

sample menu selections appetizers:: Baked Native Goat Cheese and Green Olive Paste Served with salad cup, Katuray leaves, and rosemaryscented olive oil Grilled Rock Lobster and Prawn With tarragon calamansi jelly on roasted vegetables, mango, and crispy tofu

specials:: Grilled Garoupa Fillet Scented with Calamansi Served on spicy banana blossom vegetable with orange jasmine sauce and Alegre’s special coconut rice Baked New Zealand Lamb Leg in Clay New Zealand lamb leg baked in clay, served with side salad and confit potatoes

pasta::

Pasta with Peppered Tuna and Blue Cheese With fresh cream, peppered tuna, blue cheese, and balsamic reduction Baked Pasta with Seafood With tomato, assorted seafood, cheese, and gravad lax

pizza:: Pinoy Pizza Topped with seafood sisig and cheese

main course:: Grilled New Zealand Lamb Chops Grilled in rosemary olive oil, scented with olive paste served with Feta cheese confit potato and salad cup Baked Ostrich Breast Served on ratatouille, confit potatoes and sun-dried tomato sauce with pesto

seafood::

Baked Lapu-Lapu Fillet on Jackfruit Humba With steamed rice and pickled papaya

Grilled Rock Lobster on a Bed of Roasted Vegetables Served with mongo beans and spicy tisa sauce

filipino::

Halabos na Hipon Whole shrimps braised with sprite, ginger, garlic, and onion Alegre Sisig Spicy sauteed seafood with chili garlic and our personal touch

www.dineasiaguide.com

99

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

Visayas | Cebu | Cebu City

FLORA CAFE

sample menu selections

www.hotelelizabeth.com.ph Hotel Elizabeth Archbishop Reyes Ave., Camputhaw, Cebu City PH: +63 32 231.8000 FAX: +63 32 231.8080 Hotel Elizabeth 1 J. Felipe corner Gibraltar Streets, Baguio City PH: +63 74 619.0367 FAX: +63 74 442.3940 MNL PH: +63 2 912 2691 Daily 6:00 am - 11:00 pm

American Asian Continental Filipino French Mediterranean

Greek Italian Seafood Steaks

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

Getting its name from the lush vegetation in Baguio City, Flora Café guarantees freshness, quality, and service to customers.

Guests will find that dining here will be an ‘experience on its own’ with Mediterranean-inspired interiors designed by Tessa Prieto-Valdes. Alfred Galvez’s hand-painted murals decorate the walls and ceilings of Flora Cafe as well as the whole hotel.

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

appetizer:: Greek Prawn Scampi Tiger prawns in a Greek batter, served with cool cucumber dip Baked Fresh Sea Scallops Scallops topped with cheese and herbs Tapa and Calamares Combo Breaded fried squid rings and pan seared sliced beef, served with aioli dip and chili sauce Beef Salpicao Sauteed beef tenderloin cuts in olive oil with toasted garlic

soup:: Crab Bisque Smooth, creamy seasoned soup made of pureed crabmeat French Onion Soup Onion and beef broth based, topped with mozzarella cheese

salad:: Flora’s House Salad Crispy garden greens, mixed with candied walnuts and served with raspberry dressing The Greek Salad Mixed lettuce, tomatoes, olives, cucumber with vinaigrette and feta cheese

simply filipino:: Inihaw na Liempo Simply Pinoy grilled marinated pork belly with sautéed tomato and onion Pork Adobo Overload Layered roast pork and potatoes with vinegar and soy sauce served with rice Beef Ribs Kaldereta Traditional Filipino beef stew served with fried banana Classic Seafood Kare-Kare An all-time favorite; an array of seafood with vegetables in a peanut-based stew

www.dineasiaguide.com

101

Visayas | Cebu | Cebu City

MAYA MEXICAN RESTAURANT www.mayacebu.com Crossroads, Banilad, Cebu City PH: +63 32 238.9552 +63 32 238.9618 Daily 11:00 am until late night

sample menu selections Mexican Bar Scene Catering Delivery Takeout Full Bar Wine List Live Music/Entertainment Indoor/Al Fresco Private/ Function Rooms Vegetarian-Friendly Major Credit Cards Accepted

The Maya Mexican Restaurant offers well-known Mexican street food, the ‘cal-mex’ cuisine of the Hispanic community in Los Angeles, California, as well as family dishes from the coast of the Mayan Riviera. Restaurant goers must try the bestselling Slow

Roasted Pork Carnitas. Munch on Maya Nachos covered in cheese, salsa roja, sour cream, and pickled pepper which can be ordered vegetarian or with chili con carne. Another appetizer is the Maya Taco

Salad, either with chicken, carnitas, chili con carne, or carne asada. Also included in the menu are Mexican favorites such as burritos, tacos, and tortas. Of course, a Mexican restaurant wouldn’t be complete without tequila. Maya also has a wide range of premium margaritas, cocktails, brandy, rum, whisky, vodka, and local beers. The flavors of Mexico come alive in the sophisticated yet casual interiors. Old world charm blends perfectly with modern elegance as diners are surrounded by the glow of hand-blown glass and flickering candlelights. There are intimate indoor areas for a more private dining experience as Latin and modern music complement the environment.

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

www.dineasiaguide.com

103

Visayas | Negros Oriental | Dumaguete City

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

American Asian Continental Vegetarian

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

Delivery Weekend Brunch

sample menu selections Banh Mi Savory Viet fillings, flavor-packed sandwich of pork meatballs and pickled vegetables on baguette Negrense Fried Rice Stir-fried in wok finished with shrimp paste, pork belly, topped with a sunny side up. A KRI specialty dish!

Slowly making waves in the Dumaguete restaurant scene is Kri, the newest restaurant in the neighborhood. Kri, an acronym for the names of owners Kris and Kit, Ritchie, and Iris, serves American, Asian, Continental, and Vegetarian cuisine. Locals and tourists alike can sample the variety of dishes Kri has to offer. Kri, being near Silliman University, has also become a favorite among students.

Restaurant patrons have been coming back for Kri bestsellers, such as the Negrense Fried Rice stir-fried in a wok, finished with shrimp paste, pork belly, and topped with sunny side-up, the Kri Burger, and Barbecue Short Ribs. Enjoy quality food and healthy choices in an upscale and modern yet industrial and casual setting. Weight watchers can try the Grilled Vegetable Panini on sundried tomato focaccia with mozzarella cheese and fresh herbs or the Kri Asian Greens Eggplant Curry which is grilled vegetables in coconut, lemon grass, and curry cream. If you’re craving for pasta, savor the Shrimp, Lemon, Chili Linguine with lemon and garlic-infused oil and herb croutons or the Sundried Tomato Fetuccine, which has roasted garlic and tomato basil cream sauce. Enjoy these delectable dishes a la carte, delivered to your home, for buffet brunch, or in private parties.

Spicy Shrimp and Tofu Sautéed shrimp with spicy tomato and coconut nectar butter and marinated tofu topped with potato spirals and basil leaves Shrimp, Lemon, Chili Linguini Lemon and garlic infused oil and herb croûtons Sundried Tomato Fettucine Roasted garlic and tomato basil cream sauce Asian Egg Noodles Stir-fried egg noodles with miso and chili broth, served and drizzled with ponzu sauce Roasted Eggplant and Tomato Seasonal mixed green with parmesan and citrus mustard vinaigrette Grilled Vegetable Panini On sundried tomato foccacia with mozzarella cheese and fresh herbs Turkey Reuben Panini Oven-roasted turkey with Swiss cheese and sauerkraut Kri Asian Greens Eggplant Curry Grilled vegetables in a coconut, lemon grass curry cream

104

SUMMER/FALL 2011

Visayas | Negros Oriental | Dumaguete City

LIKHA www.likhatapasbar.com South Sea Resort Hotel, Bantayan, Dumaguete City PH: +63 35 422.0113 FAX: +63 35 225.2409 Email: ritchiea1@yahoo.com southseahotel@yahoo.com Monday - Saturday 5:00 pm - 11:30 pm

Asian Continental Spanish Vegetarian

sample menu selections Dynamite Shrimp Tempura shrimp deep fried to golden brown with

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

spicy chili and citrus aioli Ham and Chicken Fritters Ham, rosemary and whole grain mustard Oyster Rockefeller

Likha, which means “to create” in Filipino, is exactly what Chef Ritchie Armogenia did to satisfy the palate of customers at South Sea Hotel in Dumaguete City.

He believes that each dish is a “creation,” fusing together the local produce the market offers with his own creative touch. The textures and flavors are brought out in the Asian fusion dishes made available.

Continental, Spanish, and vegetarian dishes are also available for those craving for something different. Since September 2008, Likha has been providing the people of Dumaguete with bestsellers which include Oyster Rockefeller, Catalan Flat Bread with anchovies, basil, olives, caramelized onions, parmesan cheese, and roasted peppers, quesadillas, and brochettas.

Another dish that is worth trying is the Herb- Encrusted Mahi-Mahi with roasted pineapple curry sauce that blends garlic, eggplant, chayote, napa cabbage, and chili. The Open Face Philly Cheese Steak sandwiches and Dynamite Shrimp are also dishes that guests will surely love. For the health-conscious, the Mixed Green Salad which is a refreshing combination of apples, jicama, red onions, candied walnuts, and carrots is a must-try. So when in Dumaguete, swing by the South Sea Hotel and savor the dishes at Likha.

Broiled oysters on the half shell topped with a mornay sauce Spinach Artichoke Fondue Oven baked with a three-cheese gratin Catalan Flat Bread Basil pesto, olives, roasted pepper and anchovies Thai Basil chicken Stir fried diced Chicken breast, asparagus beans, carrots and red curry paste Mix Greens with Candied Walnut Vinaigrette Seasonal mix greens tossed with jicama, mango, grapes and served with a candied walnut vinaigrette A vegetarian favorite!

Brochettas De Gambas y Bacon Shrimps wrapped in bacon with roasted garlic aioli Philly Cheese Steak Open face baguette sandwich with thinly sliced beef tenderloin and finished with a creamy cheese sauce Sweet and Sour Stuffed Chicken wings Boneless chicken Wings stuffed with a five-spiced chicken mousseline sautéed and finished with a soy citrus glaze

www.dineasiaguide.com

105

LOGO

RESTAURANT NAME www.website _nila.com

Cuisine

Address Line Address Line 2 PH: +63 2 000.0000 FAX: +63 2 000.0000

1

Monday - Sunday Lunch: 00:00 am - 00:00 pm Dinner: 00:00 pm - 00:00 pm

Catering Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout

sample menu selections Category 1 Food Name Food Description Food Name Food Description Food Name Food Description

Category 2 Food Name Food Description

Lorem ipsum nam cu probo hendrerit

dissentiet,

dolore

semper alterum no sed. In sea facer vocent accumsan, sea cu dicat

electram

patrioque,

ad

aperiri quaeque similique pri.

In

ius

natum

moderatius

voluptatibus. Usu ei iudico diceret insolens, fugit fierent vim ea. Qui ut graeco pertinax maluisset, ne mei novum convenire, est percipit urbanitas liberavisse id. Per vivendo erroribus ad, te eruditi explicari nec, vim liber impetus cotidieque te. Te dicant vocent bonorum duo, tritani

Food Name Food Description Food Name Food Description

Category 3 Food Name Food Description Food Name Food Description Food Name Food Description

Category 4 Food Name Food Description

delectus intellegebat ex sit, pri sale evertitur percipitur ad.

Food Name Food Description

At noluisse electram vel, regione iracundia ea vis. Ferri blandit offendit

Food Name Food Description

vim ex, per no habeo errem epicurei. Ius cu inani mucius vituperatoribus,

davao city

qui ex ullum feugiat splendide. Liber splendide disputationi est at.

Menandri persecuti eloquentiam usu ea, adipisci inimicus reprehendunt ad his.

In utamur deleniti reprehendunt mei, ut sit tempor delenit offendit, in quo elit audire eligendi. Vel eu erat bonorum disputationi, vix autem affert

Category 5 Food Name Food Description Food Name Food Description Food Name Food Description

Category 6 Food Name Food Description Food Name Food Description Food Name Food Description

Category 7 Food Name Food Description Food Name Food Description

106

SPRING/SUMMER 2010

Food Name Food Description

MAP SOURCE: w w w.davaotraveler.com

Mindanao | Davao | Davao City

MINDANAO RESTAURANTS Davao 108 MAMU’S

Mindanao | Davao | Davao City

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

of Anisabel Suites in Davao City is Mamu’s Resto-Bar. Mamu’s, its name derived from the term of endearment Mama which owner Anselmo

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

Architect

sample menu selections

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.

soup:: Clam Chowder Our humble Imbao clams partnered with bacon in cream soup served with crackers

PASTA:: Tetracine with Fresh Mushrooms and Bacon A family recipe using white sauce, fresh mushroom straws, bacon and spices

beef:: Beef “Adobo” 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 ox tounge lover.

pork & chicken:: Pote (Pork and Beans) A family specialty prepared in 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 108

SUMMER/FALL 2011

INDEX BY A-Z

INDEX BY CITY/AREA

A-Z

82 83 66 72 88 57

90 64 68 59 80 95 89 86 67 91 79 75 92 70 96 68 84 69 60 76 63 61 65 62 71 73 74 81

INDEX BY CITY/AREA

ABACA RESTAURANT ANZANI BAGOONG CLUB RESTO BORDEAUX BLU BAR & GRILL BRASSERIE BOHEME

by The Gustavian CASABLANCA CENTURY TSUKIJI CHILI PEPPERS CONTINENTAL DOS MESTIZOS FARFALLA PASTA BAR FERIA FLORA CAFÉ HAPADOG KRI LANTAWAN LE CHEF AT THE MANOR LIKHA LUGANG CAFÉ MAMU’S MANGO TREE BISTRO MAYA MEXICAN RESTAURANT NINYO NU.VO PESCADOS SALT & PEPPER TAIPAN THE FRENCH CORNER THE PLANTATION TIAN-DI TOKI THE YATS RESTAURANT ZUZUNI

ALBAY 68 CHILI PEPPERS ANGELES CITY 74 THE YATS RESTAURANT BAGUIO CITY 86 FLORA CAFÉ 75 LE CHEF AT THE MANOR BOHOL 79 LANTAWAN BORACAY 80 DOS MESTIZOS 81 ZUZUNI CAMARINES SUR 68 CHILI PEPPERS CEBU 82 83 67

88 89 86 84

DAVAO 95

96

8ABACA RESTAURANT ANZANI BRASSERIE BOHEME

by The Gustavian BLU BAR & GRILL FERIA FLORA CAFÉ MAYA MEXICAN RESTAURANT FARFALLA PASTA BAR MAMU’S

DUMAGUETE 90 CASA BLANCA 91 KRI 92 LIKHA

MAKATI CITY

360 RESTAURANT & BAR BRASSERIE BOHEME

by THE GUSTAVIAN ESCOLTA, the Peninsula Manila GUSTAVUS STEAK LOUNGE KYSS RESTAURANT AND LOUNGE BAR NUVO THE ALPHA by: Chef Billy King THE PLANTATION MANILA 64 CENTURY TSUKIJI

MANDALUYONG CITY 63 SALT & PEPPER

MUNTINLUPA CITY 65 THE FRENCH

CORNER

PUERTO PRINCESA CITY 76 PESCADOS

QUEZON CITY 66 A TASTE OF L.A. AGAVE MEXICAN CANTINA BRASSERIE BOHEME

BY THE GUSTAVIAN GRAN CAFÉ CASANOVA

SAN JUAN CITY 70 LUGANG CAFÉ 71 TIAN-DI

TAGUIG CITY 72

LEYTE 57 BRASSERIE BOHEME

by The Gustavian

AGAVE MEXICAN CANTINA TORO RESTAURANT & BAR

TACLOBAN CITY 57 BRASSERIE BOHEME

www.dineasiaguide.com

109

INDEX BY CUISINE

CONTINENTAL

INDEX BY CUISINE

AMERICAN 82 68 86 67 91 79 76 63 71

ABACA RESTAURANT CHILI PEPPERS FLORA CAFÉ HAPADOG KRI LANTAWAN PESCADOS SALT & PEPPER TIAN-DI

57

86 91 79 75 92 63 65

BRASSERIE BOHEME by The Gustavian FLORA CAFE KRI LANTAWAN LE CHEF AT THE MANOR LIKHA SALT & PEPPER THE FRENCH CORNER

62 74

THE PLANTATION THE YATS RESTAURANT

68 80 86 79 75 96 76 65

CHILI PEPPERS DOS MESTIZOS FLORA CAFÉ LANTAWAN LE CHEF AT THE MANOR MAMU’S PESCADOS THE FRENCH CORNER

FRENCH 95 86 75 69 60

FARFALLA PASTA BAR FLORA CAFÉ LE CHEF AT THE MANOR NINYO NU.VO

ASIAN 86 67 91 79 92 69 63 71

FLORA CAFÉ HAPADOG KRI LANTAWAN LIKHA NINYO SALT & PEPPER TIAN-DI

BARBEQUE / GRILLED 88

BLU BAR & GRILL

68

CHILI PEPPERS

79

LANTAWAN

75

LE CHEF AT THE MANOR

63

SALT & PEPPER

65

THE FRENCH CORNER

74

THE YATS RESTAURANT

71

TIAN-DI

69

NINYO

74

THE YATS RESTAURANT

ECLECTIC / WORLD CUISINE 88

CHINESE

BLU BAR & GRILL

FILIPINO

79

LANTAWAN

70

LUGANG CAFÉ

71

TIAN-DI

110

EXOTIC / FUSION

SUMMER/FALL 2011

66 90

BAGOONG CLUB RESTO CASABLANCA

PHOTO SOURCE: 8th Place (Higante) Mikhail Arrogante

63 65 74

SALT & PEPPER THE FRENCH CORNER THE YATS RESTAURANT

GREEK 86 63 81

FLORA CAFÉ SALT & PEPPER ZUZUNI

INDIAN 63

SALT & PEPPER

INDEX BY CUISINE

INTERNATIONAL 83 90 89 79 96 69 63 74

ANZANI CASABLANCA FERIA LANTAWAN MAMU’S NINYO SALT & PEPPER THE YATS RESTAURANT

63 65 81

SALT & PEPPER FRENCH CORNER ZUZUNI

MEXICAN 84

LANTAWAN LIKHA MAYA MEXICAN RESTAURANT SALT & PEPPER ZUZUNI

MAYA MEXICAN RESTAURANT

MIDDLE EASTERN

ITALIAN

63

83 90 95 86 79 75 76 63 65 74

SEAFOOD

ANZANI CASABLANCA FARFALLA PASTA BAR FLORA CAFÉ LANTAWAN LE CHEF AT THE MANOR PESCADOS SALT & PEPPER THE FRENCH CORNER THE YATS RESTAURANT

79 92 84

63 81

90 80 89 86 79 76 63 74 81

SALT & PEPPER

CASABLANCA DOS MESTIZOS FERIA FLORA CAFÉ LANTAWAN PESCADOS SALT & PEPPER THE YATS RESTAURANT ZUZUNI

JAPANESE SPANISH 90 64 86 67 79 69 73

CASABLANCA CENTURY TSUKIJI FLORA CAFÉ HAPADOG LANTAWAN NINYO TOKI

KOREAN 79

LANTAWAN

92 76 63

LIKHA PESCADOS SALT & PEPPER

STEAKS 90 86 79 74 71

CASABLANCA FLORA CAFÉ LANTAWAN THE YATS RESTAURANT TIAN-DI

MEDITERRANEAN THAI 82 83 72 90 86 79 75 60 76

ABACA RESTAURANT ANZANI BORDEAUX CASABLANCA FLORA CAFÉ LANTAWAN LE CHEF AT THE MANOR NU.VO PESCADOS

68

MANGO TREE BISTRO

VEGETARIAN 57

89 91

BRASSERIE BOHEME

by The Gustavian FERIA KRI

www.dineasiaguide.com

111

60 63 62 71

RESTAURANT NU.VO SALT & PEPPER THE PLANTATION TIAN-DI

BYOB 79

LANTAWAN

CATERING 83 57

90 95 75 92 96 84

76 63 65 74 81

ANZANI BRASSERIE BOHEME

by The Gustavian CASABLANCA FARFALLA PASTA BAR LE CHEF AT THE MANOR LIKHA MAMU’S MAYA MEXICAN RESTAURANT PESCADOS SALT & PEPPER THE FRENCH CORNER THE YATS RESTAURANT ZUZUNI

DELIVERY

INDEX BY CATEGORY BANQUET 83 66 90 59 80 86 79 75 63

ANZANI BAGOONG CLUB RESTO CASABLANCA CONTINENTAL DOS MESTIZOS FLORA CAFÉ LANTAWAN LE CHEF AT THE MANOR SALT & PEPPER 112

61 65 74 71 81

TAIPAN THE FRENCH CORNER THE YATS RESTAURANT TIAN-DI ZUZUNI

67

68 67 91 84

76 63 62 73

BRASSERIE BOHEME

by The Gustavian CHILI PEPPERS HAPADOG KRI MAYA MEXICAN RESTAURANT PESCADOS SALT & PEPPER THE PLANTATION TOKI

DRESS CODE-BEACH CHIC 82

ABACA RESTAURANT

BAR SCENE

DRESS CODE-SMART CASUAL

68 67 92

CHILI PEPPERS HAPADOG LIKHA

84

MAYA MEXICAN

83 95 69 74 63

SPRING/SUMMER 2011

ANZANI FARFALLA PASTA BAR NINYO THE YATS RESTAURANT SALT & PEPPER

www.dineasiaguide.com

113

INDEX BY CATEGORY 92 96 84

69 63 61 71 73

LIKHA MAMU’S MAYA MEXICAN RESTAURANT NINYO SALT & PEPPER TAIPAN TIAN-DI TOKI

RESERVATION REQUIRED 82 83 64 59 95 86 79 69 61 74

ABACA RESTAURANT ANZANI CENTURY TSUKIJI CONTINENTAL FARFALLA PASTA BAR FLORA CAFÉ LANTAWAN NINYO TAIPAN THE YATS RESTAURANT

WINE LIST 82 83 90 59 80 95

89 86 79 84

69 60 76

ABACA RESTAURANT ANZANI CASABLANCA CONTINENTAL DOS MESTIZOS FARFALLA PASTA BAR FERIA FLORA CAFÉ LANTAWAN MAYA MEXICAN RESTAURANT NINYO NU.VO PESCADOS

63 61 65 74 73 81

SALT & PEPPER TAIPAN THE FRENCH CORNER THE YATS RESTAURANT TOKI ZUZUNI

WEEKEND BRUNCH 82 91 81

ABACA RESTAURANT KRI ZUZUNI

ROOFTOP BAR / LOUNGE AREA 81

ZUZUNI

SMOKING & NON-SMOKING 59 61

CONTINENTAL TAIPAN

TAKEOUT 86 79 84

76

FLORA CAFÉ LANTAWAN MAYA MEXICAN RESTAURANT PESCADOS

VALET PARKING 90 64 79 69

CASA BLANCA CENTURY TSUKIJI LANTAWAN NINYO

PHOTO SOURCE: 8th vPlace - sinulog.ph

114

SPRING/SUMMER 2011

www.dineasiaguide.com

115

RENDEZVOUS Title …

CHEFS ON PARADE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

cake decorating using pulled sugar workshop JANUARY 2011 1

2 18

gina navarro (food styling) & nick floro (food photography) with cop 2011 committee heads

L-R J.Tanalgo of Bacolod Chicken Inasal, Bonifacio Pimentel of Ilustrado Restaurant, Tuloy Foundation’s Fr. Rocky Evengelista, Richard Masselin of Pan PacificHotel

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

chef emmanuel stroobant & century park hotel’s philippe bartholomi (cop competition & judging committee head)

ms. nora daza delivers her acceptance speech

team philippines, winner of the asian market basket competition

dragon’s chess, winning entry in the creative cake decorating on the spot event

emmanuel stroobant, chef in black

chef alex dino on healthy lifestyle cooking

chef emmanuel stroobant & rj ledesma

ms. nora daza is presented the 1st larry j. cruz award

cake decorating workshop by chef penk ching

food writing workshop

wine appreciation workshop

sakura (cherry blossom), one of the entries in the wedding cake

chef bruce lim at work

chef nino logarta after his talk on modern asian cooking

www.dineasiaguide.com

117

RENDEZVOUS Title ‌

TITLE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

118

SPRING/SUMMER 2011

RENDEZVOUS Title ‌

TITLE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

TITLE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

www.dineasiaguide.com

119

RENDEZVOUS Title ‌

TITLE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

Title ‌

TITLE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

120

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

SPRING/SUMMER 2011

RENDEZVOUS

DINE ASIA MIDAS CAFE Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

Title ‌

TITLE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

www.dineasiaguide.com

121

TAIWAN TRAVEL

122

SPRING/SUMMER 2011

RENDEZVOUS Title ‌

TITLE TITLE

Lorem ipsum nam cu probo hendrerit dissentiet, dolore semper alterum no sed. In sea facer vocent accumsan, sea cu dicat electram patrioque, ad aperiri quaeque similique pri. Mea ne omnis habemus dignissim, eu mollis suscipit eleifend nam, iudico ubique adipiscing est an. Nullam qualisque mei cu, omnes aeterno reprimique ut his. Cu admodum voluptaria nam, vide rebum voluptaria has te, mundi eruditi scaevola et sed. Mei etiam moderatius at, eu sed nobis tincidunt definiebas, mei vocibus adipiscing cu.

Venue; Date 00, 2010

JANUARY 2011 1

2 18

3 19

4 5 6 7 20 21 22

Names

8 23

9 10 11 12 13 14 15 16 17 24 25 26 27 28 29 30 31

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

Names

www.dineasiaguide.com

123

Have Dine Asia delivered to your door and we could be

BUYING YOU DINNER! ORDER YOUR COPY NOW (3 issues BEGINNING SUMMER/FALL,2011) PHP 750.00

for a chance to win one of several dinners in one of the best restaurants featured in Dine Asia.

(6 issues BEGINNING SUMMER/FALL,2011) PHP 1500.00

Please fill out and mail the subscription form to: Dine Asia Guide Publishing 836 - B Balagtas St., Shaw Blvd., Mandaluyong City, Philippines Or email us at info@dineasiaguide.com.

www.dineasiaguide.com

125

SPRING/SUMMER 2011