w w w. d i n e a s i a g u i d e. co m
PHILIPPINES
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STEAKS R US AT
I’M ANGUS YOUR COLLECTION OF CULINARY EXCELLENCE Steaks R Us at I’m Angus :: Welcome to the Club! :: Friends of The Vine :: Young Chefs Unlimited :: Going Mobile! :: A Spectacular Shot in the Foot :: The Wine That Binds :: A Celebration of Life :: The Boutique of Emotions :: Thinking Out of The Glambox :: A Toast To Wellness
FALL/WINTER 2010
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SPRING/SUMMER 2010
EDITOR’S NOTE
Dear Readers, Our third and last issue for the year is, and has always been, the best issue of every year. Since the holiday issue comes to mind the concept of giving, we want to give more to you each time – more informative and more entertaining articles, so we raised the quality of our contents. For the very first time, we have a special feature on my recent travel to Europe, touring family-owned wineries in Spain and Italy. While in Spain, I visited Vallformosa in Villobi de Penedes, Gonzalez Byass in Jerez, and Martin Codax in Galicia. We highlight two wineries, Contini and Meloni, located south of Italy, where I tried the best tasting seafood from Sardinia. We bring about how winemaking has been a major part of family traditions for generations and how new technologies have evolved in the winemaking industry.
Vallformosa vineyard in Villobi de Penedes, Spain
In this issue, our cover features I’m Angus Steakhouse, the latest establishment that makes dining at Yakal Street in Makati, where it is located, an indulging experience. Four of the country’s young and famous chefs share their stories how they developed the passion for their profession. We showcase the Kadayawan Festival and how it has become a celebration of life. Like past issues, more restaurants were discovered and featured from more cities around the country. This we continue to commit as we assert to ourselves that Dine Asia has become the ultimate guide to the best restaurants in town. The year that was proved to be the turning point for Dine Asia’s goals to initially come to fruition. Since major plans and projects are in the offing, I would like to thank the Lord for all the blessings and for His continued guidance. Once again, my gratitude to the most dedicated Dine Asia Team I have ever established. Finally! It is the season of joy. So take part in the celebration, as we ought to do, and enjoy. A Blessed Christmas to all!
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FALL/WINTER 2010
FALL/WINTER 2010 CONTENTS
FEATURES
entice your appetite::
10 12
Welcome to the Club! Friends of the Vine
14
Going Mobile!
let’s talk about it:: over dinner::
16
Steaks R Us at I’m Angus
spice it up::
20
Young Chefs Unlimited
satisfy our bellies::
22
Satisfy Your Need for Speed with Miata Club Philippines
with wines + spirits::
26 29 30 32 38
Beaujolais Nouveau - A Spectacular Shot in the Foot Barcino at Its Finest Dine Asia On the Ground at the New Wine Capital of the World The Wine That Binds Absolut? Absolutely!
to flatter our cravings:: 40 42 44 47 48
Kadayawan Festival: A Celebration of Life Dive and Discover the Aquanaut Voyage Experience Complete Healing through Negative Ions at Zenyu Ecospa Marriott Hotel Manila: The Birth of Cool Boutique Bed and Breakfast: The Boutique of Emotions
pampering wellness::
50 52 54
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Thinking Out of the Glambox Organique Premium Acai Berry Juice: A Toast to Wellness Nourish Your Soul With Nature
RESTAURANTS LUZON
Taguig City
Makati City 59 60 62 63 64 66 71
CHILI PEPPERS BARCINO CARPACCIO CHESA BIANCA I’M ANGUS STEAKHOUSE NU•VO C2 CLASSIC CUISINE
60 73 74 75
BARCINO BORDEAUX WINE BAR THAI AT SILK TOKI JAPANESE FUSION
Angeles City 76
THE YATS RESTAURANT
Mandaluyong City
Baguio City
71
77 LE CHEF AT THE MANOR
C2 CLASSIC CUISINE
Manila City 71
C2 CLASSIC CUISINE
Muntinlupa City 67
THE FRENCH CORNER
Pasay City 68
OCEANA
Pasig City 60 71
BARCINO C2 CLASSIC CUISINE
Puerto Princesa City 80
PESCADOS
Tagaytay City 71 81 82 83
VISAYAS
C2 CLASSIC CUISINE SANCTUARIO CAFE & GRILL HAWAIIAN BAR-B-QUE PAMANA RESTAURANT
Quezon City
Boracay
59 69
86
DOS MESTIZOS
82
HAWAIIAN BAR-B-QUE
87 88
TI BRAZ ZUZUNI
70 71 72
CHILI PEPPERS 8 SPICES THAI CUISINE BAGOONG CLUB C2 CLASSIC CUISINE NINYO FUSION CUISINE
San Juan City 71
C2 CLASSIC CUISINE
93 94 95
MANNY O’S MARU KOREAN RESTAURANT MAYA MEXICAN RESTAURANT
Legaspi City 59
CHILI PEPPERS
59 78 79
CHILI PEPPERS BIGG’S DINER CHEF DOY’S GOURMET RESTAURANT
Naga City
Dumaguete 96
CASABLANCA
MINDANAO Davao 99 100
FARFALLA PASTA BAR MAMU’S RESTO BAR
Cebu 89 90 91 92
ABACA RESTAURANT ANZANI CHEON SAN CORAL SEASIDE RESTAURANT
www.dineasiaguide.com
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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
PAULINE MISA
Assistant Regional Director for Marketing
DEEDAY CONCEPCION •GERRY LUMBA Marketing Directors
CRISTY DERIGE
Sales & Production Coordinator
CARLOS CODILLA Production Assistant
DENNY WANG Wine Adviser
LORI BLACKBURN •LESLEY DAWN CABAL •DENISE FOZ AIMEE MARCOS •WEENA MEILY •FRANCE MISA Contributing Writers
BOJO SAWIT •MICHAEL JEROME DE VERA •RAYMUND TEJADA SAM SALCEDO •NORMAN LLESES Contributing Photographers
MARY JANE MEILY
Administrative Assistant
WESTWOOD LAW FIRM Legal Counsel
ON THE COVER
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.
I’M ANGUS STEAKHOUSE 7431 Yakal Street, San Antonio Village, Makati City PH: +63 2 892.6206 www.i-am-angus.com.ph COVER PHOTO Anna Manlapas ADPHOTO
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ACKNOWLEDGMENTS Rafael and Sergi Rostoll, Uri Singla, Mr. and Mrs. Paolo Contini, Alessandro Contini, Fabrizzio Mennella, Mennella family of Italy, Adphoto, Inc., Jack Kidwiler, Denny Wang, Poch and Cha Naval, Arch. Fred and Ina Sibug, Norman Castillo, Junjie Abella, Bing Daza, Mimi Maguigad, stylist Aisa Ipac, and the Meilys, thank you for all the support.
All rights reserved. © 2010 by Dine Asia Guide Publishing.
ADPHOTO INC. 3688 Bautista Street, Palanan, Makati City T: +63 2 831.6117 * F: +63 2 831.9108 john.magiceye@gmail.com www.adphoto.com.ph
B
orn out of the genius of owner Rosky Sevilla, Bagoong Club was first conceptualized several years ago when, fresh out of working in a corporate setting, Sevilla was looking for a business venture. Growing up surrounded by home-cooked Filipino dishes, Sevilla naturally developed a passion for food and it was evident that he was leaning toward the food industry. After much brainstorming and research, he was able to come up with a restaurant theme that hasn’t been done before.
flavor that is not overpowering. Their different types of ensaladas go well with any dish. The more adventurous ones can try the Pusit Palabok which is pansit palabok stuffed inside pusit. There are a number of dishes on the menu that are quite creative, such as the Pinakbet Pate with Talong Chips, Lumpiang Ubod sa Talong which uses tortang talong as lumpia wrapper, Inihaw na Pusit na Binusog sa Bopis, Pancit Buko, and Salmon sa Miso just to name a few. Every little detail about the restaurant is carefully planned - from the pictures on the
Welcome to the Club! In the heart of Quezon City stands this quiet and unassuming, laid back and inviting gem of a Filipino restaurant that successfully introduced its new concept into the culinary consciousness.
BY: KATHLEEN ASUNCION
Banking on the fact that Filipinos in general love eating bagoong, Bagoong Club first opened its doors to the public in 2008 and has slowly gained recognition among food lovers. People from all walks of life - young and old, rich and poor, even government officials and celebrities flock to Bagoong Club to savor the appetizing Filipino dishes it offers. Before, Filipinos would enjoy eating bagoong with green mango or as a condiment for kare-kare. Some would even use it as a viand and pair it with rice. Now, we have more reasons to enjoy bagoong. At Bagoong Club, two-thirds of the menu use bagoong as a side dish while one-third use it as an ingredient. Categorized under Filipino freestyle, Bagoong Club offers a wide-ranging menu of wellthought-of and innovative dishes that would delight anybody with an adventurous palate. However, they don’t just make dishes just for the sake of being different. They make sure that the ingredients they are mixing work well and taste good. Bulalo sa Monggo is not your usual monggo soup. It has monggo beans with the soup of bulalo infused with bagoong 10
FALL/WINTER 2010
walls down to the placemats, some of which feature the lyrics of the Filipino folk song ‘Sitsiritsit’ where bagoong is mentioned. Another contains trivia about Jose Rizal’s favorite which is you guessed it - bagoong. Even the menu is divided into categories that have amusing names such as ‘Oh my gulay!’ for the vegetable dishes, ‘Ensaladakadabra’ consisting of different salads, ‘Baka Sakali’ for the beef dishes, and ‘Puro Kababuyan’ for the pork dishes. Eating at Bagoong Club gives you a feel of being at home with your family enjoying your lola’s or your nanay’s home-cooked meals. Proof of the ingenuity of Bagoong Club was when it was recently recognized as one of the Top 10 Restaurants in the Philippines with the best kare-kare. It was also named one of the 10 Best Establishments in QC Innovator for 2010. In a recent interview, Rosky Sevilla shares with us his mission: “to give Filipino food a global identity using bagoong.” With the rate it’s going, Bagoong Club is well on its way to achieving this. So swing by Bagoong Club for that unique Filipino dining experience.
122 Scout Dr. Lazcano, Sacred Heart, Quezon City PH: +63 2 929.0544 +63 2 929.5450 www.bagoongclub.multiply.com
www.dineasiaguide.com
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W
ine is the intellectual part of a meal, reflected French writer Alexander Dumas. Hmmm…such an interesting topic deserves a thorough contemplation perhaps over a crisp glass of Colombard paired with scampi souffle decadently finished in bleu cheese sauce. And step into Bordeaux Wine Bar & Restaurant where patrons can sip wines from around one hundred of France’s most notable vineyards while sampling delectable cheeses, sausages, and exquisite mains. The desire of five friends to promote French wines to Filipinos launched Bordeaux, a boutique wine bar catering to both amateur enthusiasts and seasoned wine drinkers. Located at The Fort’s Burgos Circle, Bordeaux’s rustic ambiance features hardwood furnishings, murals of the French countryside, a ceiling of wine bottles, and optional al fresco dining. Additionally, Bordeaux proudly introduces renowned Chef August Gomez whose sponsorship by the late President Marcos led to his culinary studies at Heidelberg University in Germany. Chef August’s impressive resume includes an early stint at the prestigious Manila Hotel, while his awards encompass 5 consecutive Market Basket gold medals, among many other accolades. Bordeaux’s exceptional wine list and food menu were conceived through extensive tastings to create perfect pairings in which specific flavors are complimented. For example, Chef August’s Rib Eye Steak with Triple Sauce deserves a robust red like Cote du Rhone while Pan Fried Fillet of Dory with Solprito Anchovy and Holy Basil sauce goes well with a fruity Yves Borie Chardonnay.
Bordeaux Wine Bar:
Friends of the Vine BY: LORI BLACKBURN
Jean Anthelme Brillat-Savarin, a 19th century French foodie, once cleverly remarked, “Burgundy makes you think of silly things, Bordeaux makes you talk of them, and Champagne makes you do them.” Joking aside, Brillat-Savarin raises a good point: regions. France’s reputation as a premier wine-making country is attributed to the geographical location of vineyards. Thus, wines are named according to region with environment affecting taste. With so much of France to explore, Bordeaux graciously invites guests to experience French wines through educational events. Indeed, Bordeaux has raised the ‘wine’ bar on other Manila establishments by hosting evenings such as ‘Foie Gras & Burgundy Night’ and ‘Introduction to French Blends’. As one owner Leni del Prado explains, “Participants learn about a region’s terroir (soil, climate, etc), the different grape varieties, and the region’s dominant grape. It is educational, exciting, and unintimidating. So clientele ranges from beginners to those with sophisticated palettes.” These monthly events create opportunities to gather amid cozy alcoves to learn about wine and food pairings. Del Prado enthusiastically adds, “Everybody learns and grows. We’ve seen our clients start with fruity whites or light-bodied pinot noirs then progress to deep
cabernet sauvignon or nourvedre cinsalut variety.” For about Php 800 to Php 1,000, guests enjoy a gourmet three-course meal and a tasting of five to six regional labels facilitated by a sommelier. Even without the events, Bordeaux provides plenty of everyday tasting opportunities. Wine flights present a dandy option of tasting either three red or white wines and are priced at Php 390. Flights are accompanied by wine cards providing information on grape varieties and labels. Bordeaux also pours a fine twist on happy hours with a wine buffet that serves unlimited glasses of wines for only Php 750 Mondays to Thursdays from 6:00 pm 8:30 pm. In addition, wine cocktails such as the fruity Castaway, the sultry Mojito, or bestseller French 75 provide deliciously potent alternatives to typical drinks. Whether it’s a proper discussion or a proper laugh, Bordeaux caters to both wine lovers and foodies by bringing the French wine experience to Manila. No matter how the day ends, remember Napoleon Bonaparte’s sound advice: “In victory, you deserve champagne. In defeat, you need it.” Well, Bordeaux has that, too. So raise a glass and toast, “À votre santé!”
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
www.dineasiaguide.com
Going
MOBILE! L BY FRANCE MISA
ast August, my youngest daughter celebrated her 18th birthday. And that’s it for me. The next major event that I will organize for my family would be weddings. Fortunately, that is not happening soon. I wonder how weddings would be by then. Because from the time my older daughter Paulina had her 18th birthday party three years ago, till last August for Chanel’s 18th party, a lot of things have changed.
freely or easily, and “BAR” meaning a counter across which alcoholic drinks or refreshments are served. We usually go to our favorite hangout place to celebrate or simply unwind. To make it a great evening, it’s a combination of good people, cool music and the most important of all is the presence of our favorite drinks! Today, we can bring all of this to us. We can dictate where we want to have a party, having all of this in one place and according to our needs and wants. A mobile bar can be tailored to suit the needs of each client. Each mobile bar is unique depending on what it can provide. More perks means more chances for a successful mobile bar. Some mobile bars include a photo booth in their packages, just like what we had in my daughter’s party. Aside from the number of different mixes of drinks usually served in a shot glass, it also comes in different colors which makes it very inviting to drink.
Nowadays, organizing a party or any event for that matter is much more challenging than before. During those days, the entertainment or program, venue, and also food and drinks are the basic essentials. I thought I could handle preparing everything all by myself, but I was wrong. Events or parties these days are made up of different perks. Several types of services are now offered to make an event a successful one. One of the services that caught my attention is what they call a “MOBILE BAR”! It’s as simple as “MOBILE”, which means to move or be moved 14
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Having a mobile bar in your party solves the area of how you can accommodate everyone’s choice of drinks. At the same time, it answers the curiosity of guests where to get their drinks. You won’t definitely miss a mobile bar that is set-up with bright and colorful lights. This will surely attract you right away as soon as you enter the venue. Each mobile bar offers a full range of other alcoholic and soft drinks. This includes experienced uniformed professional bartenders and glass collecting staff trained for all kinds of events. Having a mobile bar in your party or event means you can relax and leave all your worries regarding refreshments to the specialists. There are so many to choose from. I am sure you will find the bar which will fit the arrangements you want for your event!
Araullo corner Mabini Streets, Davao City Tel. No. +63 82 221.4448
www.dineasiaguide.com
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STEAKS
R US AT
I’M ANGUS
Celebrate life’s pleasures and satisfy your cravings for these succulent slabs at the newest and most innovative steakhouse in town. BY: PATRICK ANTHONY MEILY
W
ell done or medium rare. Whichever personal preference one has, there is no doubt that steaks have gradually seeped into the growing list of all-time favorites of meat lovers everywhere. Along Yakal Street in Makati City, steaks are given the attention they truly deserve at I’m Angus Steakhouse. Since 2008, I’m Angus Steakhouse has been offering a stylish and contemporary dining experience to avid steak aficionados who just can’t get enough of sampling the sumptuous servings of meat grilled to tenderness and perfection. The name “I’m Angus” was taken from a steakhouse with the same name located in Sydney, Australia. The owner is a long-time friend of Swiss national Werner Berger, the man behind I’m Angus Steakhouse who put together all his ideas and came up with the homegrown outlet. “I like the sound of it. There’s a personal touch to it,” he says with amusement. Berger carries with him a wealth of experience spanning more than four decades. In 1975, he worked as an executive chef in Malaysia. Two years later, he took over the in-flight catering of Philippine Airlines. He used to be the chef at The Peninsula in Hong Kong. For fifteen years, he was connected
with La Primavera, the well-known Italian restaurant at the Ortigas Center. Though considering going into the restaurant business an expensive “hobby” as he calls it, Berger opened Gold Ranch, a continental steakhouse along Pasay Road (now Arnaiz Avenue). His first foray into the industry provided him with the knowhow and fine-tuned his skills in managing a restaurant. After ten years, he sold the business and moved on. In between all these, Berger founded Werdenberg International Corporation (WIC) in 1984. Then, he established Euro-Swiss Foods, Inc., his flagship company that manufactures and supplies Swiss-German sausages, hams, bacons, cold cuts, and other meat specialties. 1987 saw the opening of the very first Santis Delicatessen, a highend specialty shop that offers gourmet delicacies imported from all over the world. Today, the food and beverage group boasts of seven flourishing businesses that also include Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant, Cave Werdenberg Wine Bar, the rooftop venue The Deck and, of course, I’m Angus Steakhouse. When asked how his businesses are doing, Berger answers without batting an eyelash, “My restaurants are doing okay.” His reply seems to be an understatement, most especially when din-
ing enthusiasts attest to the fact that I’m Angus Steakhouse is usually filled to the rafters during lunch and dinner even on weekdays. “Because all our steaks are Certified Angus Beef® brand,” Berger explains. According to him, the high quality brand is the tastiest and juiciest beef available which they directly get from Seattle in the U. S. In addition, he is also the exclusive distributor of the brand in the country. “The prime rib-eye is our bestseller,” he adds. Flexibility plays an important role when it comes to the menu at I’m Angus. Aside from the signature steaks, the steakhouse also serves a variety of dishes from pork, veal, and lamb to poultry, fish, and seafood. Likewise, there is an ample selection of hot and cold appetizers, soups, salads, and desserts to perfectly complement the main courses. Three months ago, I’m Angus even introduced a special lunch menu, light and healthy meal combinations for the diet-conscious. I’m Angus carries a wide assortment of wines from twelve countries consisting of almost a hundred different labels. The collection comes from a 600-square meter wine cellar that stocks around 200,000 bottles. From the dining area to the restroom, simple yet elegant designs define the interiors of I’m Angus. The cozy and comfortable atmosphere paves the way for an
evening of excellent dining. Inside, an open kitchen allows guests to witness how their steaks are being prepared and grilled on Swiss beechwood or lava rock by Filipino chef Leo Marquez. Despite stiff competition, I’m Angus has managed to stay on top of the game after only two years of operation. Berger believes their constant regard for food quality and exceptional service has given them the advantage over their nearest rivals in the industry. He admits maintaining company standards to maximize customer satisfaction has also become a factor in putting them ahead of the competition. “I’m happy with what we have achieved. I’m happy to hear words of encouragement,” says Berger in all humility. For more than thirty years, he has lived with his passion and developed concepts that have gained the recognition and earned the reputation as leaders in the food service industry. Though Berger tells himself that there’s a limit to everything, there’s no stopping him from fulfilling his vision of raising the standards of steakhouses to a whole new level. For the most part, patrons will continue to indulge themselves in the finest steaks at the one and only I’m Angus Steakhouse. Definitely, “once you’ve had it, nothing else will do!”
C
hef Godfrey Laforteza is a 30-year old Filipino who has been based in New York, USA for 5 years where he earned his degree in culinary arts at the Institute of Culinary Education. He worked as an extern at the Mercer Kitchen under renowned chef Jean Georges Vongeritchen and at the New York branch of the famed Nobu restaurant as an omakase chef. He worked for Nobu both in New York and Hong Kong under the tutelage of chef Nobu Matsuhisa. Because of this training, he says that he is partial to the new style of Japanese cuisine. He thus has worked for celebrities such as Robert De Niro, rap star Jay Z, and Barbara Streisand. By 2008, he moved to Jakarta, Indonesia and managed two restaurants, the Hotel Mulia Senayan and The Orient 8 where he designed both their Modern Japanese Menu and Pan-Asian menus, respectively. He then collaborated with the only Michelin Star chef for Thai cuisine, David Thompson. He was inspired to start cooking by his wife Carla and mother in-law Monette who, he says, “are amazing cooks, as most Filipino women are. They taught me the culinary basics, and they inspired me to pursue my passion for entertaining through food.“
He then met Anton San Diego and Archie Rodriguez at a party where they convinced him to move to Manila and be part of The Establishment. His experience here (along with the other two hotels he previously worked for), he says is one of his biggest accomplishments, aside from having his first job under chef Nobu Matsuhisa. He acknowledges that his most original recipes are the Citron Cured Salmon Sashimi with Seaweed Salsa, the Pan-Seared Beef with Lychee Truffle Sauce, and the Green Tea Encrusted Lamb Chops. Since he enjoys mixing Asian and Western flavors with the Japanese technique of cooking, this makes these dishes all his own.
Chef Godfrey Laforteza
YOUNG
So what else is in store for this aspiring young chef? He would like to have his own Michelin Star restaurant and be a Michelin Star chef. Looking at his impressive resume, it would seem that Chef Godfrey is well on his way and that his dream is not just a dream, but rather an inevitability.
CHEFS
UNLIMI T ED!
S
tepping out of the shadows of his father Jun Encarnacion, the famous hairdresser to the stars, Chef Tristan Encarnacion has created his own name. Ending up in the culinary profession for Chef Tristan was a “blessing in disguise.”
After graduating from the Center for Culinary Arts (CCA), Manila in 2001, Chef Tristan did not immediately practice being a chef. After some time, he decided to work in the United States at a hotel in Florida. When he got back to Manila for a break, it wasn’t long before he was back in the kitchen. In 2005, Chef Tristan got his big break when he was invited to be a guest chef in “Unang Hirit” at GMA Channel 7. He must have left the viewers a lasting impression, as he is now a mainstay there. Since then, Chef Tristan never fails to delight his audience with his charming smile as he prepares simple to extraordinary dishes on his segment in the popular morning television show. There’s no stopping the young chef, restaurateur, and television host. In such short time, he became the first Filipino chef with his own signature line of cookware from a prestigious international brand called “Tristan’s Chef’s Classics.” This and many other product endorsements have turned Chef Tristan into a household name. When it comes to cooking, he considers Asian fusion and Filipino dishes his specialty. When asked what sets his recipes apart, he replies, “What makes it unique is it’s me who made it.” Chef Tristan’s exciting and innovative creations can be sampled at Bambouche, a bar and restaurant he opened in Quezon City in 2006. He is also part of the prominent team of chefs of Gourdo’s Café, the Italian restaurant that has branches all over Metro Manila. Chef Tristan does what he does best - that is cooking. But more than that, he aspires to teach people what he can through what he shares with his viewers everyday. In spite of his many accomplishments, Chef Tristan has this to say when it comes to success: “I don’t consider myself successful, I’m just having fun.”
Chef Tristan Encarnacion
A
fascination for French and Japanese cooking inspired Chef Niño Laus into becoming the young innovative chef that he is. Like his uncle, who was a hotel general manager, he wanted to live the kind of lifestyle of a busy hotelier. So he enrolled in hotel and restaurant management at the College of Saint Benilde. He professes, “So I picked up the culinary side of the course. From there, I felt like my calling and passion is cooking.” After getting his degree and learning all the basics, Chef Niño started working as a cook in a hotel. Having known exactly what he wanted, he then worked at a French restaurant then at a Japanese restaurant, until he opened his own restaurant five years ago called In-yo, now known as Ninyo Fusion Cuisine. He admits, “I’ve been in the kitchen for over 8 years now.” Ninyo Fusion Cuisine showcases many of the talents and experience that Chef Niño has. The little “secret restaurant” in Quezon City known for its intimate ambiance now has its own following. Here, diners will experience different flavours, textures, and techniques that Chef Niño applies to his dishes. He adds, “I do my own creations. I work with what I have. For example, our kitchen is not hi-tech, but I work with a lot of things that would be applicable to my kitchen, like tubes and syringes. If I can’t afford something, I’ll be creative.” One dish Chef Niño is proud of is his Coffee Spiced Crusted Fused Tuna and Salmon Tataki. Like the new generation of chefs, Chef Niño is very adventurous and creative in the kitchen. Not restricted to the methods of traditional cooking, he feels he sometimes “go against the traditional way of cooking as long as there are results. I reconstruct and cook something that is my own.” Known for his fusion cuisine, Chef Niño will bend and break every rule in the kitchen just to create modern and exciting dishes that he shares with his clients. One day, Chef Niño wants to be known for his own way of cooking or what he calls “the Niño way.”
Chef Niño Laus
Learn the stories behind these young and talented culinary artists and how they became some of the country’s most celebrated chefs.
F
rom a boy who grew up earning a degree in philosophy to the man who became chef and owner of several restaurants, chef-entrepreneur Edward Bugia can proudly say he has proven himself in the culinary scene. Chef Edward is a hardworking restaurateur that expertly delivers elevated comfort food, his hidden talent successfully leading him to where he is today. Chef Edward started out as one of the youngest culinary instructors who had the opportunity to cook for dignitaries such as President Noynoy Aquino, among many others. He studied at the Academy for International Culinary Arts and trained under great mentor-chefs such as Chef Him Uy and Chef Paul Huang. He also has a certificate in baking and pastry from the Global Culinary and Hospitality Academy. With a foundation firmly in place, Chef Edward decided to pursue the restaurant industry full time and set off to make his mark where he now co-owns several establishments, such as Pino Resto Bar, Pipino Vegetarian Food by Pino, BRGR: The Burger Project, and the Pino Kitchen Studio where he is the chief instructor. Recently, Pino Resto Bar was awarded as one of the Top Young Innovators in QC and placed first during the culinary challenge for the Best Regional Adobo in the professional level. When asked about his plans, Chef Edward recalls that his dreams are fairly simple. For one, he wants to expand his group of restaurants carefully, while passing on information and knowledge about Philippine cuisine to his students. He also wants to travel around the country to try out new flavors and techniques while taking inspiration from Mario Batali’s Eataly in New York that fuels his gastronomic ideas in coming up with ways to promote the country’s culinary heritage. With his dedication to provide the best and outstanding dishes for his guests to enjoy, Chef Edward is always excited about preparing new dishes. Pino’s bestseller, KareKareng Bagnet, is always something worth looking forward to when you’re in the Quezon City area.
BY: BAMBI TORRES-CAMUS, DENISE FOZ, AND AIMEE MARCOS
Chef Edward Bugia
SATISFY YOUR NEED FOR SPEED WITH
M I A T A CLUB PHILIPPINES
D
ifferent people have different hobbies according to their interests. Some people are into art, others are into sports, while some are into photography. Most of the time, people gravitate towards other people with the same interests and hobbies as them. When this happens, a certain club is formed. For example, there is a certain group of people who are brought together by their love of motor sports and sports cars. They are enthusiasts who own the same car and came together to exchange ideas and ways of how to take care and enjoy their sports car, the Miata. Hence, Miata Club Philippines was born. The Mazda MX-5, better known as the Miata, is a twoseater roadster and was introduced to the public in 1989. A lot of people fell in love with the small, light, and not to mention fast Miata. The first generation Miata first came out in 1989 until 1997 and is recognizable with its pop-up headlights. The second generation was introduced in 1998 and has a slight increase in engine power and can be recognized by its fixed headlights. The third 22
FALL/WINTER 2010
BY: KATHLEEN ASUNCION
PHOTO COURTESY: KEITH SANDIANG /www.miataclubphilippines.com
generation Miata was released in 2005. Each generation has its own personality and is different from one another. The first generation is very basic and the top is manually opened. The newer
generations are more modern with a top that opens automatically. Miata Club Philippines currently have 85 paying members,
60 of whom are active, comprised mostly of men and three women. Anybody can join the club; the only prerequisite of course, is owning a Miata. During its early years, members of the club would meet regularly in Racks El Pueblo. Now, they have a regular breakfast meeting every second Sunday of the month in the Manila Polo MCP President John Camus with Club. Around 35-40 members Miata Club Singapore President would attend, to have breakfast and hang around their cars and cuit and the Subic International have their chit-chat about their Raceway. However, the Subic beloved Miata. International Raceway closed several months ago but a newly They also meet up every Fri- opened raceway is available: day night to dine in different the Clark International Speedrestaurants. Miata club Philip- way. Racing legend Pocholo pines President, John Camus, let Ramirez used to participate in us in on the different activities this race. Another activity is the of their club. The Miata Cup, Fun Run wherein they go out of which is the most anticipated town-either to Tagaytay or Barace of the Miata Club mem- guio. This is usually planned bers, is now on its 11th year. during weekends. Miata Club Members compete against each Philippines also plays a role in other in the Batangas Racing Cir- the prestigious beauty pageant,
Bb. Pilipinas. In the Parade of Beauties, 30 Miatas would parade the Bb. Pilipinas contestants around Araneta center. It might seem that the members of this club have all the fun amongst themselves. However, they also take time out to think about others and share the fun to those who need it. They also participate in charity events to reach out to others. In August of last year, they invited an orphanage from Zambales to donate goods to the children. The children were given a ride in the cars and were taken for a spin in the Subic International Raceway. John Camus has been a member of the Miata Club Philippines since the late 90’s and was influenced by his father and brother to join the club. When asked why he prefers the Miata, he said, “It’s the value for money. The best sports car doesn’t cost millions. It’s not supposed to be luxurious; it should be agile. The Miata gives you the feel of a real sports car; the handling is good and it is a good all around sports car.”
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CEU
School of Nutrition and Hospitality Management
CHEFS ON PARADE September 2-4, 2010
“A Gastronomic Delight Into the realM of Atlantis”
This culminating activity is designed for CEU Hotel and Restaurant Management students to showcase the skills learned and gain global competitiveness.
Objectives of the Activity: - To showcase their skills and artistry in food and beverage preparation, garnishing, and food styling through competition. - To show interest in the increasing popularity of global culinary arts. - To reinforce their knowledge about food and beverage preparations, garnishing, and food styling. - To demonstrate leadership, patience, perseverance, teamwork, commitment, discipline, and sportsmanship.
WITH WINES + SPIRITS
Beaujolais Nouveau:
BY: DENNY WANG
A Spectacular Shot in the Foot
Each year, the third Thursday of November is the start of the most famous wine festival in the world. But it is also a day which will live in infamy for a few mad men who buried an entire wine region with one stroke of brilliance.
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omewhere deep in the southern parts of Burgundy, France, within a region bordering Loire and Rhone, known locally as Rhone-Alps, there exist villages that sveem to be in a perennial state of hibernation. One knows there is life there but endeavoring to find evidence of it might prove futile, except for one day in a year, the third Thursday of November. At precisely 1am on that particular Thursday an awakening occurs spontaneously in all these sleepy towns. There are no rituals or sacrifices, not even a chant. Almost robotically, taciturn men go about their business loading crates of fresh wine onto wagons and lorries. The convoy will then embark on a fateful journey to Paris carrying a payload of such modest value that it is not even worth a highwayman’s hold-up. But by the break of dawn, these insignificant wines would be transformed into the legendary Beaujolais Nouveau. The truth must sound a little strange now but once upon a time, these were the most inexpensive and undesirable wines of the wineries. They were produced mainly as payment for the low-paying but invaluable services of temporary workers hired to pick and stomp their grapes. That system made perfect sense, until one day destiny got greedy and decided that it deserved more. Perhaps automation reduced the number of workers needed for harvesting so the same plonk which once served expediently as legal
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Christmas Wine Gift crate of five Vintage Beaujolais Crus Wine tender for services-rendered, was not so much in demand anymore. Or perhaps one day the drinking got a little bit out of hand. Regardless, it came to pass that a group consisting of the brightest and most creative minds of Paris was tasked to find a way to market those worthless excess wines. These geniuses of perception and deception are a part of the group of dangerously clever people we now call Mad Men. These are rainmakers who can sell sand in the Sahara and ice in Siberia, so turning junk into gold was just part of average day’s work. However like those who invented gun powder, nuclear fusion and junk food, no one was bothered by the possibility that their invention might take on a (destructive) life of its own. Did they pull it off? Resoundingly. In fact it was too brilliant. The phenomenal success of this marketing campaign became a shot (in the foot) heard across the land. No, it wasn’t “the British is coming”. It is “Le Beaujolais Nouveau est arrivé!” or the new Beaujolais (Nouveau) has arrived!
This year, over 65 million bottles of Beaujolais Nouveau will be uncorked at prices four times their worth, raucously quaffed and then summarily forgotten before Christmas. Beaujolais’ business royalties like Georges Duboeuf would have made millions, and deservedly so, before settling back into the much-less-rewarding day job of making real Beaujolais wine. That’s all brilliant and tidy, except for one tiny loose end. Beaujolais Nouveau has the whole world thoroughly convinced that Beaujolais wine is nothing more than a light-hearted alcoholic beverage that tastes like wine. The real Beaujolais wine is a totally different story. Now it would take a very daring mad man to try and proselytize deeply steeped wine drinkers that Beaujolais is actually a serious wine. So where are these serious Beaujolais wines supposedly buried underneath the glittering success of Beaujolais Nouveau? Beaujolais is actually a part of the much revered Burgundy wine region. Instead of Pinot Noir which is used in great red wines of Pom-
mard and Chambertin, Beaujolais works with a grape called Gamay which produces purplecolored wine with aromas of cherries, pears and dig this, bubblegum (no kidding) and overtly fruity flavors on the palate. With 10 or more years of age, great Beaujolais taste curiously similar to vintage Burgundy wines, equally complex and quite intriguing.
The Great Beaujolais Wine are Called “Crus” Like in Burgundy’s golden strip Cote d’Or, wines of Beaujolais are classified into tiered appellations of Beaujolais, Beaujolais Village and Beaujolais Crus. Crus are the epitome of Beaujolais wines. There are but ten of them, namely Brouilly, Côte de Brouilly, Morgon, Chénas, Chiroubles, Fleurie, Juliénas, Moulin à Vent, Régnié and Saint Amour. Beaujolais Crus are wines of the highest quality but they are shackled by a glass ceiling of scandalously low price tags. A comparable Burgundy Premier Cru from even a not-very-wellknown appellation like Fixin or Savigny-LesBeaune would command three or four times the price of a fine Beaujolais Cru like Chiroubles or Régnié. Even the great Moulin à Vent which has incredible longevity can’t fetch half the price of an average Burgundy and Rhone counterpart. And yet, wine shoppers routinely hurry by Beaujolais aisles, thinking nothing of the great bargains that just escaped their scour.
lais had been sentenced to life imprisonment in the closet. But the saddest part of this story is still to be told. Once royalties in their own ranks, peers of neighboring celebrities like Châteauneuf-duPape, Volnay and Romanee, these great crus of Beaujolais are now reduced to the self-effacing humility of labeling their wines by only the name of their village – Brouilly for example hiding their birthplace Beaujolais, in effect, denying their heritage, almost redolent of shame. When was the last time a Frenchman willfully denounced his heritage? The irony is that this time it happened in front of an audience which had nothing but sincere admiration for the brilliant success of their products!
pires, witches, wars, poets and maybe even aliens are sure to find their way into some of these tales. Just so we are duly apprised, the law defining that exact date and time for the annual reincarnation of Beaujolais Nouveau is completely artificial but not arbitrary, set by a governing body called UIVB. In fact since 1951, the date was always the 15th of November, but laws of course are made to be either broken or changed. The current 3rd-Thursdayof-November only came into being as recently as 1985. Do you want to venture a guess for the reason behind the change? You’ve got it – expedience. UIVB wants the date to always coincide with a weekend. On some years, 15th of November could be a Sunday or a Monday! And what a (marketing) disaster that would be. Now it is decreed to always be on a Thursday which is perfect timing with a weekend right in front. All things must start at precisely 1am and not a minute before that. Such is the hallowed respect that wine-makers imbue themselves as inextricably as other mythical wine notions like terroir and French wine regulations. Here is the clockwork. The “race” starts exactly one hour into Thursday morning; bottles arriving same morning at Paris, then dispatched to supermarkets all over the world. The wine arrives everywhere before midnight, just in time for the start of the weekend festivities of drinking and spending. Honor dictates that no matter where they are there is an implicit agreement among wine merchants to refrain from selling Beaujolais Nouveau before clocks strike midnight on the third Thursday of November, local time.
Venerable vintage Beaujolais wine like this classic 1978 Moulin-a-Vent can hold its own against a fine vintage wine from Burgundy or Bordeaux selling for 4-5 times its price.
Vintage Beaujolais Cru wines like this 1994 Juliénas of Jacques Perrachon are hard to find because the market has all but forgotten about their long lost glory.
Quite unbelievable that something like this could have happened. The Beaujolais Nouveau phenomenon shrouded these excellent Beaujolais wines with a stigma, so thoroughly that no self-respecting host would contemplate serving a Beaujolais wine over dinner. Beaujo-
Tall Tales and Folklores
That’s November 18th for 2010, “a day which will live in infamy” – Roosevelt 8th December 1941 – for a species of mankind known as “mad men”. I raise my glass of the 2010 Beaujolais Nouveau to congratulate these wittiest of modern-day professionals, for one of the most successful marketing campaigns. Now what’s left for these mad men to do is to flick their magic wands once again, this time, to raise the real Beaujolais wine industry which they sank.
In giddy Beaujolais Nouveau parties there are bound to be tall stories told across banquet tables, of legends surrounding the mysterious 3rd Thursday of November. Dragons, vam-
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our objective is to get young people drinking quality wine as the prices are very reasonable and the wines very enjoyable and straight forward.”
At Its Finest
S
ince establishing in Manila four years ago, Barcino has created a stir in the dining scene. The concept, thought of by Sergi Rostoll and Dani Aliaga, was just to have an exclusive distributorship of carefully selected Spanish wines in a bodega where they can sell and serve wines with authentic Spanish tapas. One can say that they had good intuition or maybe the right timing. But one thing’s for sure, the childhood friends from Catalonia, Spain knew exactly what they were doing for the reason that today, Barcino has grown into four branches in exclusive venues in Ortigas, The Fort, and Makati. If you’ve experienced Barcino, you’ll see that their success is no secret after all. As you enter Barcino, you’ll be transported to a bar reminiscent of one in Spain. The wood-inspired interiors, wooden wine crates, and wine barrels used as table stands provide the picture-perfect setting for indulging in wine pairings of Cava with Montaditos, Martin Codax with Albondigas de Casa or Beronia with a platter of Chorizo Bilbao. Whatever you’re in the mood for, at Barcino’s you can’t go wrong. A feature of Barcino that sets them apart is the reasonably priced wines because they are the exclusive distributors
BY: BAMBI TORRES - CAMUS
of over 100 labels. Barcino is also the proud exclusive distributor of one of the most notable wine producers in Spain, Gonzalez Byass. The familyowned winery was founded in 1835 and is now already in its 5th generation. This is what they call “familia de vino.” Gonzalez Byass has an intensive portfolio and Barcino carries most of it. They have the Tempanillo, Garnacha, Palomino, and Pedro Jimenez. According to Rostoll, who is now Gonzalez Byass’ Regional Sales Director for Asia Pacific, “We are doing amazing Riojas in the winery Beronia and have been awarded internationally.” He adds that these are “wines with a lot of personality and character which differ from wines of other countries.” For those who are looking for a good deal on wines, Rostoll suggests, “Our best value for money is in Finca Constancia winery. We have two lines of wines there. The first wine, Altozano, makes great straightforward modern-style driven wine and Finca Constancia, our signature wine, which is a blend of six grapes: Shyraz, Cabernet Sauvignon, Petit Verdot, Graciano, Tempranillo, and Cabernet Franc.” Though the Finca Constancia is difficult to produce and very special, it is affordable. He ends with, “In this winery,
Barcino has gone a long way since they opened in 2006 as a rustic bodega in Ortigas. This just shows how much the Filipinos have embraced the lifestyle Barcino has introduced. It seems that this Spanish invasion will be around for many generations to come.
on the ground at the new wine capital of the world
BY DENNY WANG FROM HONG KONG
C
arnivals and trade shows have long lost their charm and luster. So on November 4, 2010, when yet another colossal wine fair hits Hong Kong - the new wine capital of the world - I was only marginally motivated to climb out of bed, mosey down to Wanchai and spend a day at the monstrous convention center smiling for hours while pretending to be impressed by a seemingly unending lineup of ordinary wines. But Hong Kong is on Dine Asia publisher Mary Anne Meily’s personal radar screen, and it won’t do for her man on the ground to sleep on his job. As things turned out, it was such a remarkable experience that I went
back again the next day, not just to get more free drinks but to verify that my impression from the day before was accurate. If I didn’t attend, I would have missed out on learning so much about wine. For starters, I would have missed a brief exchange with the world’s only wine master from China, Mrs. Jeannie Cho Lee, during a tasting seminar of Tuscany wines. She set me straight about global warming, a devastatingly important issue in wine. Mrs. Cho Lee professed that there was no such thing as global warming, only climate change. I nearly got the point. Perhaps I need another session to wrap this one up for me.
HK International Wine & Spirit Fair 4-6 November 2010 HK Convention Center 30
The Hong Kong International Wine and Spirit Fair was an impressive exhibition of event organization. The wines were a lot of fun also, although the exhibitors were unusually tentative, apprehensive even.
FALL/WINTER 2010
Then there was Rebecca Smart, a young English woman who went to live and work for a cooperative in Chianti. Rebecca insisted she didn’t know all that much about wine but over coffee at the VIP lounge, she unwittingly provided me with intriguing insights into the evolution of Tuscany’s wine business. Here, we have a cooperative that produces a staggering nine million bottles a year – easily ten times the volume of your average Chateau in Bordeaux - and yet practically unknown outside of Europe. Not thrilled by the stagnant 20% revenue contribution from export sales, they hired Rebecca to take another look at the world beyond Italy. Their Chianti Classico 2007 was true to form, radiant, cheerful, fruity, and structured. At least our little world here can use a few bottles of that. France and USA were noticeably absent with local merchants taking up 40% of the floor. Spain and Italy were prominently featured and Portugal gave an unexpectedly good showing. It was in these aisles that David Pastor Rodriguez bashed one of the wine myths I had been lugging around for a long time - that the Spanish sparkling wine called Cava was nothing more than mediocre white wine with a few bubbles in it. The (vintage) Cava that he poured into my tasting glass could stand up to a Tattinger or a Piper Hiedseck. In my next spring cleaning, my wine cellar would surely have a few open racks for these vintage Cavas.
I took a sojourn to Portugal where I soaked myself in the latest releases of Vintage and LBV Ports. They were too “global” in style for my old and traditional palate, so I went back to Spain, but not to Rioja. There, I was set straight by yet another young radiant woman about Spain’s La Mancha wine region which suffers from a stigma of producing at best, a poor man’s Rioja. I put on my absolute worst and bluntly confronted Cristina Montoya of Bodegas Verdéguez that La Mancha wines were all plonk. Cristina is not only good-natured. She is also a passionate young lady sporting a beguiling Spanish accent that you know can turn black into white. But it was not her el-
directional signs reinforced by warm bodies and information kiosks eliminated any adventures in finding the venue which was on the third level of this massive convention center. There were about five different “halls” and each one had its own gate, distributing the crowd evenly to avoid any congestion. Everyone got a personal tasting glass (which had to be returned before leaving) and there was a washing room for the fussy ones like me who insisted on really clean stemware. Every booth was equipped with a spittoon. Okay, that’s just logistics and Hong Kong is notoriously well regimented to enforce order and direct traffic. Cristina Montoya and Dine Asia’s Denny Wang each holding a stunning Tempranillo wine from Spain’s misunderstood wine region of La Mancha
David Rodriguez gives Denny Wang a lesson on real Cava
oquence that jolted me out of my ignorance. It was her Gran Reserva and the old-vine Tempranillo that swept me off my tired feet. With just a bit of fantasizing, one could easily believe it was a Roda or an Ygay. As enjoyable as it was to talk to real professionals and tasting real wines, the featured attraction was the show itself. I was in awe not at the sheer size of the exhibition or the army of 300+ exhibitors, but how well the event was organized. I pre-registered for my free pass to avoid the agony of a long wait at the gate. But there was no wait to avoid. I even spied on the large registration area for evidence of chaos but ended up admiring how smooth and efficient the process was. Multi-lingual
So what impressed me the most was how well the guests behaved. My experience of trade shows seemed to always include a fair amount of bruises from shoves and high-speed collisions. I got none of that for two whole days of free-range roaming around the spacious corridors of the halls; almost felt something was missing. After the interviews, seminars and obligatory tastings, I settled down to the serious business of enjoying the wines. By then, I already scoured the terrain for hidden treasures. My assignment done, I resigned from spitting and proceeded merrily to enjoy the best that the fair had to offer. It didn’t take long before I got bored, as well
as a little wobbly. To maintain composure and a decent level of concentration, I decided to do a little survey on the percentage among these highly disciplined guests who spat against those who swallowed. Granted that it was well into happy hours, the spitting population seriously lagged the field. Alas, professionalism out the windows, when it comes to matters of pleasures and satisfaction, primal instincts seem to dictate that if something is good enough to enter the privacy of the mouth, it should not be deprived of the rest of its journey. So here it is again, drink less, drink better.
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The Wine That Binds
BY: KATHLEEN ASUNCION
F
amily traditions have been kept alive by many families for centuries. These traditions have no doubt been essential in strengthening family ties and keeping an ancestral legacy alive. For some families, the tradition can be as simple as having an annual family reunion. For others, it can be taking trips to different places or having a get-together in their ancestral homes. For the more privileged ones, the family tradition can come in the form of a family business being passed on by the older members of the family to the next generation. In the winemaking countries of Spain and Italy, the family tradition comes in the form of wine. Ms. Mary Anne Meily was fortunate enough to witness the wine making traditions that have been going on for more than a century. The first stop is in the land of tapas, bullfighting, and flamenco: Spain. The Vallformosa family tradition was started in 1865 by Francisco Jose Domenech in Vilobi del Penedes. Its name was taken from the old Roman-
esque Hermitage of Santa Maria de Vallformosa located next to the winery. It has four designations of origin, namely: PenedÊs, Cava, Catalunya, and Rioja. In 1887, the Phylloxera disease broke out and destroyed the vines in the PenedÊs region. Due to the efforts of Jose Domenech Soler, the disease was overcome. He planted uncontaminated vines and was awarded by his majesty King Alfonso XIII. The King was so impressed that he visited the winery in 1904. In 2008, the Domenech and Liberman families launched a joint venture and established a winery in Argentina where they produce Huala wines. Today, their current annual production is 10 million bottles of wine and cava, 70% of which are exported to Europe, America, Asia, Africa, and Russia. 500 of Vallformosa’s 900 hectares of land are owned by the direct descendants of Francisco Jose Domenech and the rest, however controlled by them, are owned by their relatives. Vallformosa owns 9 estates and
Dine Asia’s editor-in-chief Mary Anne Meily travels to some of the biggest family-owned wineries in Spain and Italy. each one produces a certain kind of wine. In Mas La Sala, they produce Macabeo, Xarel-lo, and Muscat. Mas Colomes makes Chardonnay and Parellada. In Mas Caballe, Macabeo, Xarel-lo, Parellada, and Chardonnay are produced. Parellada, Chardonnay, Sauvignon Blanc, and Riesling wines are done in Mas Balta while Tempranillo, Merlot, Monastrell, and Cabernet Sauvignon are made in Mas Granell. El Maset makes Cabernet Sauvignon as well. Masia Vallfort makes Tempranillo, Garnacha, and Samso. Masia Freye produces Cabernet Sauvignon, Merlot, Syrah (Shiraz), and Samso. Ms. Meily was given the opportunity to visit Masia Freye where the entrance is lined with towering pine trees shaped liked wine bottles. Here, the Domenech family constructed a vacation house which can be rented for weddings. She also visited the Domenech Family’s chateau which used to be the place where the first Vallformosa bottles were made. The cellar now functions as a wine tasting room where guests can taste the fine wines that Vallformosa has to offer. Oriol Domenech Vidal (5th generation) was kind enough to give Ms. Meily a tour of the estate. A part of the tour took place in the museum where the first bottle ever produced was on display. To show the changes of the times, the tools that were used to make wines long ago are also on display. Vallformosa wines are not as expensive as other wines, but this does not mean that their wines are not
Oriol Domenech Vidal
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good. Vallformosa wineries use a mixture of old and new technology to produce the best tasting wines. They also do their own bottling, labeling, and packaging to minimize costs. All Vallformosa wines are stored in American and French oak barrels and fermented in stainless steel vats. Vallformosa’s La Rioja wines are made from 100% Tempranillo variety and comes in Joven, Ciranza, and Reserva. Cavas have several lines, namely: Chateau Renni, Kritias, Mistinguett, Yate, and the Classic line which comes in Semi Seco, Brut Rosé, Brut Nature, and Brut. Other Cava wines are Gala, Carla, Eric, and Chantal. Penedés wines include the Gran Baron line, Viña Blanca, Viña Rosada, Viña Bruna, Roble, Crianza, Reserva, Anna, Claudia, Gemma, Clos Maset, and Masia Freye. Vallformosa is dedicated to producing award-winning wines, driven by the ancient lesson: “The soul of the wine is in the land, in our roots.” In 1835, 23-year old Manuel Maria Gonzalez
Vallformosa Chateau started a wine-making company in Jerez under his name. The following year, he took Francisco Gutierrez Aguerra and Juan Bautista Dubosc as partners. Gonzalez’ wines were already exporting to London in its first year, thanks to then London resident, Juan Dubosc. In 1836, the connection to Robert Blake Byass of the London firm Byass and Charrington began. In 1851, he was appointed as exclusive distributor for England and in 1855, he became a partner of the company. In 1863, the company name was changed to Gonzalez Byass. Gonzalez Byass owns 859 hectares of vineyards and is now in the hands of the 4th and 5th generation. The 1st to 5th generation consists of Manuel Maria Gonzalez, Pedro Nolasco Gonzalez de Soto, Manuel Maria Gonzalez Gordon, Mauricio Gonzalez-Gordon Diez, and Mauricio Gonzalez–Gordon Lopez de Carrizosa. Equipped with his knowledge of sherry wines, 3rd generation Manuel, Maria Gonzalez-Gordon wrote the book “Jerez-Xeres-Sherrish” and is still considered to be the Sherry bible. Gonzalez Byass has a number of bodegas (wine cellars) and these are divided into 2 groups. The first group was built during the life of Manuel Maria Gonzalez and the second group was built during the second half of the 20th century. The first group consists of “La Constancia” and “Los Reyes” (The Monarchs) which houses barrels dedicated to and signed by mem-
bers of 6 generations of the Spanish Royal Family, as well as members of Royal families from the United Kingdom, Belgium, Greece, and Japan. Other bodegas are “Los Apostoles”, “La Cuadrada”, and “La Concha” (the seashell), which is circular in design. La Concha contains 214 casks bearing the insignia of the countries where Gonzalez Byass exports, as well as the Spanish Royal Crest, their home city, and those of the 17 autonomous regions in Spain and of the Gonzalez and Byass families. The oak barrels bear the signatures of certain famous personalities such as writer Orson Welles, film maker Steven Spielberg, and Formula 1 racer Fernando Alonso, just to name a few. The 2nd group of bodegas consists of the “Gran Bodega Tio Pepe” and “Las Copas”. Their wineries include: Tio Pepe, Beronia, Vilarnau, Finca Constancia, Finca Moncloa, Viñas del Vero, Chinchon de la Alcoholera, and Alcomasa. Ms Meily was able to visit Finca Constancia which is one hour from Madrid. There, she was entertained by wine master Beatriz Paniagua Ortiz and Victoria Gonzalez-Gordon. It was here where Ms. Meily learned that Gonzalez Byass wines are stored in oak barrels with soil under them, giving the wines a more aromatic smell and distinct flavor. The grapes are also carefully handpicked and handled. In Finca Constancia, steel vats can be seen on the right while wood is on the left to represent the two ways of making wines. The Finca Constancia
winery is located in the township of Otero in the province of Toledo and is designed by the famous architect Gonzalo Tello. Gonzalez Byass produces more complex wines such as mixtures of Tempranillo and Shiraz. Gonzalez Byass has a wide range of products, but perhaps the most famous is Tio Pepe Fino Sherry. It is named after Jose Angel y Vargas, the uncle of Manuel Maria Gonzalez. Tio Pepe (Uncle Pepe) was a great expert
and wine connoisseur, who believed in the goodness that the “velo” (veil) of yeasts under which fino evolves. This is a natural process wherein yeasts form a foamy layer (the veil or mantle of flour) as they consume the alcohol and oxygen in the wine while inhibiting its oxidation. This is how the fino gets its aroma and its pale, gold, straw color. Gonzalez Byass has exclusive Soleras such as Del Duque, Apostoles, Matusalem, and Noe Pedro Ximenez. Other finos include Elegante Fino,
Viña AB, La Concha, Del Duque, Alfonso, Cristinia, Elegante Medium, Solera 1847, Elegante Cream, Nectar, and Croft Original. Gonzalez Byass also produces brandies such as Soberano Solera, Soberano 5, and Soberano 8. The brandies de Jerez are: Lepanto Solera Gran Reserva, Lepanto Oloroso Viejo Gran Reserva, and Lepanto Pedro Ximenez Solera Gran Reserva. Gonzalez Byass has a commitment to produce quality wines which is based on the principle of constant improvement. Because of this, they are able to produce award-winning wines. It is also because of this that people continue to support them. Even if they are just newbies in the business, Martin Codax has already risen to the status of a reference point within the Rias Baixas Denomination of Origin. It was founded in 1986 by a group of wine growers in Cambados, the capital of Salnes Valley. Rias Baixas is the region where the mythical grape from which the most prestigious Galician white wine is made: the Albariño. The Salnes Valley’s mild temperature and unique land characteristics make it ideal for grape aging to make quality wines. In Villafranca del Bierzo, Ms. Meily was warmly welcomed by Paula Lobato Mayans and Luciano Amoedo Rodiño, the winery’s enologist and founding partner of Martin Codax. He presented the different varieties of wine they produce. In the Martin Codax Bierzo wine cellar, Ms. Meily was introduced to the 2 wines being produced there: Martin Sarmiento and Cuatro Pasos, both made from 100% Mencia grapes.
Martin Sarmiento was named after the erudite and intellectual monk who dedicated his life to studying botany, agriculture, and the defense of the Galician culture and language. Martin Sarmiento is fermented for 6 months in French and American oak barrels and best paired with red and white meat, cold meat, cured meat, and cured cheese. It has won the bronze medal in “Decanter” in the United Kingdom and silver medal in Vinoforum 2006. Cuatro Pasos got its name from the discovery of four bear paw prints in a vineyard in Bierzo. It also represents the four steps necessary to achieve excellence: selection of land, care of vine, suitable climate, and carefulness in vinification. The wines’ brief aging is done in four different kinds of oak woods. It is best paired with roasted or stewed meat, carpaccio, cured meat, pasta, pate, and goat cheese. It has been awarded the silver medal in “Decanter” in the United Kingdom and the silver medal in Vinoforum 2006. Martin Codax’s other wines include Alba Martin which is made from 100% Albariño grapes and is grown in the Rias Baixas region. The proximity to the sea gives the wine its freshness and saltiness and the granitic soil enhances its natural minerality. Mara Martin’s D.O. is in Monterrei and is 100% Godello and has the aromas of hay, apple, and pear with hints of wild flowers and smooth hints of lime citrus. Martin Codax Pe Redondo Lias is a modern wine that mixes tradition and technology. It is aged for 12 months in stainless steel including 2 months batton-
age. It is also from Rias Baixas and made from 100% Albariño grapes. It is best paired with fatty fish, soft sauces, white meat, rice dishes, and partyl cured cheese. Organistrum got its name from the medieval string instrument that minstrels used to play during poetry rituals that took place in villages and medieval towns leading to Santiago de Compostela. It is dry, well-balanced, and full-bodied and best paired with shellfish, seafood, poultry, rice, and mild cheese. Burgans got its name from the hill where the winery of Bodegas Martin Codax is found. Like the wines previously mentioned, it is made from 100% Albariño grapes. It has a uniquely fruity aroma and is rich, mellow, and wellbalanced in the mouth. It is also best paired with seafood, shellfish, poultry, rice, and mild cheese. Anxo Martin’s uniqueness is the result of diversity. It is born between river and ocean, as well as mountains and valleys. It has highly intense aromas with tropical hints of mango and passion fruits as well as scents of white wild flowers and white roses. On the palate, it is well-structured, balanced, and fresh. Gallaecia got its name from the name the Romans used to call the province in the Northern side of Spain inhabited by Celtic tribes (Galicia). It is lively with a touch of sweetness and a lingering and very pleasant aftertaste. Screwcap pays homage to the troubadour who lived in Galicia in the 13th century. He sang about the beauty of women and gallant hearts. It has an intense aroma with hints of fresh herbs, green apples, and citrus fruits.
It is best paired with seafood, shellfish, poultry, rice, and mild cheese. Orujo is made from Albariño grape and is taken from the expression “Aguardiente de Orujo”. Other varieties of this drink are White Orujo, Herbal Liquor, Coffee Liquor, and Aged Orujo. El
Camino is an elegant, complex wine with aromas of fruit with hints of cedar and toasty oak. It has flavors of cherries, currants, coconut, and fresh raspberries, and is best paired with grilled meat and seafood. The vines of Martin Codax are elevated because they get a lot of rain in this region. If the vines remain on the ground, the leaves will be easily destroyed. They are currently undergoing research as to which planting method is best for producing the best wines. We have now come to the end of our tour in the beautiful country of Spain. Next stop: Italy, where Ms. Mary Anne Meily visited the wineries on the island of Sardinia.
Azienda Vinicola Attilio Contini was founded by Salvatore Contini in 1898. It is located in Cabras-a town in midwestern Sardinia near Oristano, the main town in the province. The Lake of Cabras is the main feature in the region, where one of the main industries is fishing. They still produce Vernaccia in the traditional way, using Solera method with some barrels dating back to the 1900s. These grapes grow in the low-lying valley of the River Tirso with its rich alluvial soil. Paolo Contini from the 3rd generation of the family line now manages the winery. Ms. Meily was fortunate enough to meet him, his wife, and their nephew, Alessandro Contini, who will continue the family tradition since the Continis don’t have children. Their grape varieties are: Cannonau, Vernaccia, Vermentino, Nieddera, Caddio, traditional vines and other black vines. The white wine Vernaccia di Oristano is the symbol of Azienda Contini. It was awarded the gold medal in 1929 and 1913 at the International Wine Show in Milan. More recently, its Vernaccia Karmis was awarded the gold medal at Vinitaly, the Italian wine and spirits trade exhbition held in Verona, Italy in 2009. Contini winery added new lines to their wine list, namely: Sartiglia, Pariglia, and Componidori. These wines are made from Cannonau, Vermentino, and Vernaccia grapes respectively. In 2010, its Vermentino di Sardegna Tyrsos and Cannonau di
Mr. and Mrs. Contini in one of their vineyard in Cagliari, Italy 36
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Paolo Contini
Sardegna Riserva Inu both won gold medals in Mundus Vini, the biggest wine competition in Germany. Their names are derived from the famous annual equestrian joust in Oristano. It has been happening for five centuries and is done every Sunday and Tuesday of Carnival where the referees are represented by the racer to the star (Sartiglia) from the performance of the knights (Parigilia) dominated from the joust captain who administers to the ancient ritual (Componidori). Other wines included in their list are Tyrsos, Vernaccia, Karnis, Rose de Contini, Nieddera Rosato, Nieddera Rosso, Tonaghe, Barrile, Inu, Antico Gregori, and Pontis. The last stop is Meloni Vini Srl. Located in Selargius close to Sardinia’s capital of Cagliari. Casa Meloni was
founded by Pietro Meloni in the late 19th century. The feature that makes this winery different is that the grapes produced are processed in the winery with the organic method, meaning they do not use chemicals to destroy parasites. Fermentation of their wine is carried out in controlled temperatures and is stored in wood barrels or stainless steel vats. Another feature of the winery is that the vines grow on volcanic rock instead of soil. They have vineyards in Santa Rosa, Su Danielli, Campu Pirastu, and Simbirizzi. Meloni produces the Le Sabbie line with wines such as Vermentino, Monica, and Cannonau which are made from grapes of the same names. Other red wines include Vasca 50 Isola dei Nuraghi I.G.T., Le Ghiaie Cannonau di Sardegna D.O.C. and Kre’U Monica di Sardegna Superiore D.O.C . Other Meloni products are Spumantis and Grappas. Recently, the winery won the silver medal for its Moscato di Cagliari Donna Jolanda at Muscat du Monde, the international competition held in France for the best muscat wines in the world. So this ends our tour of familyowned wineries in Spain and Italy, wineries which have successfully entered the Asian market and establishing their presence here in the Philippines. For us, people from the outside, wine making might seem to be all about business and making money but to the families of the big wine makers, wine making transcends that. To them, wine making is about preserving family tradition by passing it on to the next generations. It is because of their ancestor’s passion that the tradition started and it is the descendants’ dedication that keeps the family lineage going. Because they are next in line, it is their duty to never let go of the tradition and carry on for as long as they can for the sake of solid family ties and sentimental value. Thus, it is important to keep on improving and striving for excellence because it is by doing so that the legacy continues.
Contini and Meloni wines are imported and distributed exclusively by:
MENNELLA GROUP Mennellas Food Corp. Rm.1100, 88 Corporate Center, Valero corner Sedeno Streets, Salcedo Village, Makati City Tel: 02 908 2588 Fax: 02 908 2555 Email: sales@mennellagroup.net
Website: http://mennellagroup.net
A B S O L U T ? A B S O L U T E LY !
BY: PATRICK ANTHONY MEILY
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odka is a drink we are proud of in our part of the world because of heritage and tradition. Thus declares Swedish-born Bjorn Olsson, beverage consultant of Absolut Vodka, one of the biggest brands worldwide.
Today, Absolut Vodka is the third largest international spirits brand in the world. Since it started exporting 90,000 bottles in 1979, the company is now producing 600,000 bottles a day from its factory in Ahus, a small village located in southern Sweden.
Olsson started his career in the food and beverage industry working as a bartender in 1985. The next ten years saw him earning several awards in recognition for his bartending knowledge and expertise. He became the president of the Swedish Bartenders Guild and was elected for the same position in the European International Bartenders Association. He has published three Swedish books on the following topics: different brands and spirits, food and cocktail pairings, and drinks for special occasions. He also became a university professor in Sweden, teaching subjects on bar drink recipes and cocktail catering. In 2002, Olsson joined Absolut Vodka to be responsible for promoting the brand. He was recently in Manila to spearhead Absolut 101, a 3-day, 4-session orientation seminar for bartenders and media practitioners that teaches, not only various cocktail pairings, but also the history, production, and marketing of Absolut Vodka. The short course, which is also conducted on-the-road using mobile bars, is a major component of the company’s brand education program designed to further heighten awareness and appreciation for Absolut Vodka.
According to Olsson, Absolut Vodka has become popular because of its one-source concept. He explains, “All our products are fermented, distilled, and bottled in one place, guaranteeing that wherever you drink Absolut Vodka, it will always taste the same.” Since the company prefers quality over quantity, stringent measures are adopted to ensure high quality control.
Exclusively distributed locally by Pernot Ricard, Absolut Vodka continues to be a vibrant and dynamic brand, successfully introducing to the global market 10 flavored variants using 100% all-natural ingredients from fruits and spices with no sugar added, namely: peppar, citron (the bestseller), kurant, mandarin, vanilla, raspberry, apeach, ruby red, pears, and mango.
Any words of encouragement to loyal patrons? “Enjoy our products in moderation. Drink responsibly,” Olsson advises. For thousands of cocktail ideas and recipes, click drinkspiration on your smartphone or visit www.absolutdrinks.com.
25th Kadayawan Festival:
A Celebration of Life BY: DENISE FOZ
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hen it comes to merriments that celebrate bountiful harvests, the Kadayawan Festival is said to be the ‘King of Festivals’ in Davao. Even those who are not residents of Davao take part in the thanksgiving event to highlight the past and present culture that has become an occasion for everyone to enjoy. Beyond the many culinary delights of Davao, the aromatic scent of the durian and lanzones fruits, lay an even more special and profound meaning as to why the Kadayawan Festival is held in highest regard.
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warm and friendly greeting derived from the Davaoeño word “dayaw” (which means good, valuable, or beautiful) later on developed to be the name of the festival. What started out as an ancient ritual of gratitude of the tribes for magnanimous produce flourished into one of the most celebrated events in the city. The festival honors Davao’s
past as personified by the ancestral streets, as well as its growing industry as the different tribal kin parade in thanksgiving for the blessings bestowed upon them. Appreciation for the harvest, fruits, and flowers eventually covered the diversity of the Mindanaoan culture, fashion, and the arts by holding different activities during the festival. Among the highlights are the Hiyas ng Kadayawan, where each member of a tribal group vie for the crown; the Indak-Indak sa Kadalan, a street parade where tribal folks donned in colorful ethnic costumes regal guests with a show of tribal dances and music; and the Hudyakaan where people flock to Bolton street to enjoy delicious street food and live band entertainment. There is also a local trade expo which features the different kinds of Davao’s produce at more affordable prices. The festival’s finale, entitled Pamulak, showcases the abundance of Davao City through a parade of colorful floats made up of flowers and fruits.
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he Kadayawan Festival honors Davao’s artistic, cultural, and historical legacy that the atmosphere of the entire city is so festive especially for first-time festival guests. Every August, the brass gongs and drums signal the most awaited season of the Kadayawan where the Davaoeños manifest their gratitude for the year’s abundance of harvest. The annual affair celebrates the treasure of culture, the prosperity of harvest, the serenity of living, and is definitely a great way to take a break from the hustle and bustle of the usual city life. The sights and sounds of Kadayawan remain unparalleled, as Davao continues to be a premier tourist destination in the Philippines.
RPhotos courtesy of DAVAO PHOTOGRAPHERS FOR PEACE
DIVE AND DISCOVER THE
AQUANAUT V O Y A G E
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his fascinating, awe-inspiring, one-of-a-kind experience brings you to a rare and up-close encounter of marine life under the sea. Aquanaut Voyage lets you interact with species of fish and stingrays in the Oceanarium’s largest aquarium. The unique diving system uses a special helmet that lets you breathe freely and makes underwater walking possible.
Have you ever imagined being able to walk alongside graceful stingrays and fantastic fish of different shapes and sizes? You don’t need to be a licensed diver to experience Aquanaut Voyage. All you need, apart from the helmet, is guts and a thirst for adventure. Cebu and Boracay boasts of this type of activity but with a higher fee. However, one need not go that far to
experience walking underwater. Just visit the Manila Ocean Park and you get to try the activity for about 10 minutes inside the Main Tunnel. The tank is more than 10 feet deep and home to more than 200 species of fish. Aquanaut Voyage at the Manila Ocean Park started its operations only in April this year and has become one of the more popular attractions of the park. This is indeed a rare opportunity for anyone who wants to explore something different and be assured to come out with a greater appreciation of the diversity of our waters. Anyone above 5 feet tall with medium body build is qualified. Aquanaut Voyage is not recommended for those with heart or lung problems, asthma and other respiratory ailments, neck trouble and/or surgery and even for those who are claustrophobic. Those who are pregnant are not allowed as well. Once you avail of the activity, you will be asked to sign a waiver. You will then undergo an orientation under an Aquanaut facilitator. For the dive, you will be provided a wetsuit and aqua shoes. Swimsuits are also available for sale at the Sunset Quay Mall area. ADMISSION: PHP 995 per head PHP 350 for photo ops underwater (using Aquanaut’s underwater camera)
Manila Ocean Park Luneta, Manila manilaoceanpark.com
v
v
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nternational wax agency, Strip, launches, Strip Powerpac 2.1 (SPP 2.1) – its proprietary invention offering advanced permanent hair reduction service with beautifying options. Specially customized for Strip, this innovative machine is designed to painlessly remove unwanted hair faster with long lasting results from all body areas, more comfortably, and with fewer visits than ever before.
Accumulative Heat Technology distributes small pulsations of heat in repetitive batches onto the same treatment area, thereby reducing discomfort and eliminating chances of getting burnt. Many people say that SPP 2.1 treatments are similar to a “ hot stone massage.” The patented In-Motion technology gradually heats the hair follicles under the skin until they can no longer produce new hair.
Q&A How does Strip Powerpac 2.1 outclass traditional IPL hair removal methods? SPP 2.1 Offers greater comfort and it’s less painful than traditional IPL. Starting with low doses, SPP 2.1 uses multiple passes to deliver energy gradually, unlike traditional methods, which deliver high dosages in spikes.Spp2.1 is also safer than traditional IPL because it has a gradual and more homogeneous distribution of energy, hence reducing the chance of burns.
How does IPL hair removal compare to waxing? Strip Powerpac 2.1 removal produces longer lasting results and can treat hair even before it becomes visible. In addition, regrowth is usually slower with IPL treatment and is generally lighter and thinner in texture.
How often do I have to come back for the treatment and when can I see visible results? The recommended course of treatment is 6 sessions with 4-6 weeks interval in between sessions. There is a certain percentage of hair reduction with every treatment but the exact amount varies from person and by area. Since the light applicator is in constant motion using a sweeping, paintbrush technique, the treatment area is wider, which make sessions go quickly. In addition, a patented cooling mechanism ensures the surface of your skin always stays cool and comfortable. You can expect results from a series of relatively short sessions. SPP 2.1 treatment is suitable for all skin types, including tanned skin as well as different hair types. SPP 2.1 enables clients to get the treatment all year long, including summer time when consumers are tanned and exposed to the sun. Best of all, it is recoveryfree so you can return to normal activities immediately.
How long can I expect to stay hair free? There is permanent reduction of hair growth upon successful completion of the whole therapy. For some customers, they may not experience any regrowth at all.
Is the treatment safe? Yes, it is safe. Some customers may experience mild reddening of the treatment area for a day or so, but other complications are rare.The machine Strip uses delivers energy to the skin very gently. Also, the handpiece we use help to extract heat from the skin for maximum protection when each pulse of light is shot.
What body areas can be treated? Almost any area on the body: legs, bikini line, back, underarms, arms, upper lip etc. Finally, you can go hair-less with much comfort and ease! Visit the Strip stores located in the following areas: Strip Serendra 2/F Serendra, Bonifacio High Street, Bonifacio Global City, Taguig City Tel: (632) 901.0892 Strip Greenbelt 5 4/F Greenbelt 5, Legaspi Street, Ayala Center, Makati City Tel: (632) 501.3997 Email: customercare@hareminc.com
www.strip-manila.com
Experience Complete Healing through Negative Ions at
zenyu ec spa
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enyu means “complete healing” in Japanese. Zenyu Ecospa does not only offer pampering and relaxation services, but also a healing component through the negative ion hot bed treatment.
Air molecules are invisible and have no smell, but Zenyu Ecospa (Ecoparadise Philippines) showcases how negative ions work through the following several stations:
The negative ion hotbed is part of the Ecoparadise Deoxidation Center that started in Japan. Since, it has branched out to Malaysia and Singapore.
A box painted with the same paint used in the spa and the hotel contains several food products. The products have been there for 7 months and up to this writing still have no smell and have not rotten.
Ecoparadise Japan recognized the power of nature with its studies on negative ions. A clean and fresh environment is free of bacteria and viruses, and has a balance of electrical charges in the soil and the environment. Ecoparadise Japan formulated a deoxidizing solution that they combine in materials such as plastics, paints, wax, bricks, tiles, and other building materials. The infused materials mimic the bounty of nature and produce negative ions. As cities are developed, a concrete jungle displaces the symbiotic relationship of soil and air, causing more positive ions and free radicals to proliferate. Positive ions can mutate and wreak havoc in our immune system, allowing bacteria and viruses to affect us. Free radicals are the major causes of degenerative diseases such as hypertension, diabetes, and cancer. The deoxidizing solution promotes the production of negative ions from the materials they infuse it with. Negative ions are free air molecules that help stabilize the effects of free radicals and positive ions.
Display Box with Food Items
Capillaroscope The ecospa also has a capillaroscope that checks your blood flow. The simple microscope can show that the blood flow is improved by just topping off a fiber infused with deoxidizing solution. Hotbed Experience the hotbed! When you sweat, bacteria seeps in. On the hotbed, despite profuse sweating, one will feel as if coming out from a shower. There’s no sticky feeling and no smell at all. Zenyu Ecospa also offers the first fish spa jacuzzi in the Philippines. The whole-body fish spa is usually found in Europe. For the first time in the country, one can dip in a pool of Dr. Fish to clean off dead skin all over the body. The ecospa also has specialty massages that can be considered as the most affordable among luxury hotels.
Massages such as pregnancy, deep tissue, Hawaiian lomi, Swedish, shiatsu, combination stretching, and classic can all be availed of for just PHP 672. A 30-minute hotbed is only PHP 390. Fish spa jacuzzi is free. Guests are given a very healthy Hawthorne fruit enzyme drink rich in antioxidants. The drink is one of the Ecoparadise products that can ferment fruit enzymes. The Ecoparadise pail that can do a lot of things is just PHP 1736. There are a lot more products that offer negative ion technology, but one thing worth noting is the Pirikare multipurpose powder. It is a soya bean-based powder that can be used to clean one’s self, brush teeth with, water the plants, clean the car, clean waterways and canals, clean dishes, wash clothes, and surprisingly, can also be used as a fertilizer. Zenyu Ecospa is located at Hotel H2O, 3rd Floor of the Manila Ocean Park, Luneta, Manila. Operating hours are Sunday to Thursday from 10:00 am –10:00 pm. On Fridays and Saturdays, it is open from 10:00 am–12:00 mn.
Hotel H20, Manila Ocean Park Luneta, Manila manilaoceanpark.com
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Marriott Hotel Manila:
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The Birth of Cool
ichard Saul is cool. He’s cool like Marriott Hotel Manila’s swanky reception area, The Lounge. Too cool to pass by, the Lounge is where one soaks in the chic décor over a coffee or cocktail. He’s cool like the hotel’s signature steakhouse, Cru, which features hand-cut steaks flame-cooked upon a beechwood grill set against plush velvet and elegant woods.
He’s so cool he’ll tell you about his early introduction to hospitality where his first day bartending resulted in a barroom brawl. He’ll also share how his first general manager position earned him Marriot’s Rookie of the Year Award after he flipped a declining Kuala Lumpur hotel into a high occupancy five-star contender. How? Dress up in a costume, bring breakfast to a radio show and get free air time. Well, that’s only part of the story, but the rest is just as innovative and determined. Cool, Mr. Saul, very, very cool. There’s this saying, ‘Eye on the prize,’ which is exactly what Richard Saul has been doing since he launched Marriott Hotel Manila in October 2009. Sure, he might engage you in witty banter, but he doesn’t miss a thing. He will see a customer signal for the bill, he will taste if the coffee isn’t right, and he will notice if the cutlery is different. “Details,” he explains, “Good hospitality is in the details.” As the first General Manager of Marriott Hotel Manila, a 352-room hotel with almost as many staff as guestrooms, things can not slip between the cracks because minute situations can escalate if left unattended. With the hotel recently celebrating its one year anniversary, Saul’s sights are set on future goals. He elaborates, “We
BY LORI BLACKURN
place high importance on establishing the famous Marriott hospitality within our service culture so combining this with the exceptional facility, we aim to be popularly regarded as Manila’s best hotel in 2011.” Marriott Hotel Manila might make you whistle and a pretty sharp one at that. Upon entering the polished Lobby Lounge, you realize this is not a hotel, it’s an experience. Sleek Hirsch Bedner interiors create a stylish living room vibe where shadowbox shelves display glossy knick knacks illuminated by ambient lighting. Guestrooms and suites feature luxurious bedding, LCD TVs, mini bar, and high speed internet. Aside from a Business Center and Grand Ballroom, the top floors comprise the exclusive Executive Level. Recreational whims can be met either on the Villamor Golf Course or fully equipped Health Club while those seeking sanctuary can relax at Quan Spa which includes a luxe bathing suite and reflexology lounge. Aside from Cru Steakhouse, a world of gustatory delights await at Marriott Café where a gourmet buffet of international flavors is showcased in open-theatre kitchens. Caffeine fixes are indulged at Java while sports fans can retire to Velocity, an ultra modern sports bar with flat screen LCDs and private viewing areas. Additionally, the hotel exceeds typical five-star standards with its sophisticated, functional ambiance fused with attentive but unimposing staff. Since good service starts with happy employees, Saul shares, “Hospitality is a natural fit for Filipinos’ warmth and good nature. They are great people to be around and we always have fun when we assemble together. We have a greater sense of family at work than I’ve felt in past assignments.“
Marriott Hotel Manila’s location across from Ninoy Aquino International Airport allows easy access to both the Makati business district and Bonifacio Global City. While its address in New Port City’s Resorts World provides guests with a variety of entertainment possibilities. As Saul asserts, “Marriott is distinguished by location so near the airport and being part of Resorts World Manila and Newport Mall with their fantastic leisure facilities.” Such first-class digs demand exceptional attention. So what are the credentials of being cool? Richard Martin Saul grew up in Australia where he obtained a business degree in hospitality management from Victoria University in Melbourne. He has worked extensively throughout Southeast Asia and Pan Pacific with notable stints in eight Marriott hotels including Burma, Hong Kong, Jakarta, and Shanghai. Saul brings over 20 years of industry experience to Marriott Hotel Manila. But he fondly credits an early stint as a hotel porter for providing an in-depth understanding of hospitality. His mobility, delivering anything from luggage to messages, meant he could access the front desk, pass through the kitchen, and interact with guests. These observations provided first hand knowledge of hotel logistics. Of course, there are the perks. Parking luxury cars…and in college who wouldn’t think that’s cool? Yes, Richard Saul is one cool cat and thanks to him, business is booming at Marriott Hotel Manila. But don’t just take our word for it. Come see for yourself. It’s pretty cool.
The
B outique Bed and Breakfast:
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s human beings, one of the things that separates us from other living things are emotions. We feel joy, sorrow, anger, fear, hate, and of course, love. Emotions are not only affective states of consciousness but also the focal point of a unique hideaway located in cool and breezy Tagaytay. The Boutique Bed and Breakfast started in October 2007 and was born out of the owner’s fondness of weekend getaways, travel adventures and a passion for food and culture. The place has an image of a boutique hotel and offers personalized services of a bed and breakfast at the same time. Anyone wishing to get away from the hustle and bustle of the city will enjoy the homey atmosphere as well as the services they have to offer.
What makes The Boutique stand out is that it is the only hotel in the world inspired by romance and feelings. Each room is named after an emotion; emotions that evolve in the process of falling in love. Guests can choose from seven rooms named: I lust, I dare, I de-
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The Boutique of Emotions sire, I dream, I love, I surrender, and I escape. No two rooms are the same and each has its own motif. All rooms include a specially prepared (all-day) breakfast for two served in bed, complimentary facial cold stone massage good for two, selections of body essentials from the homemade “Pamper Me” line (their own line of bath and beauty essentials), hot chocolate with marshmallows and freshly made goodies at bedtime, selection of pillows (for headaches, back aches, anti-allergy, memory pillows, body pillows, and pillows for side sleepers) from the pillow menu, king size beds with soft feather covers and white percale in 300tc linens, free WI FI, wall-mounted LCD TVs, iPod ready speakers/docks, and free use of DVDs from the DVD library. Shiatsu and Swedish massages are also available to guests by welltrained masseuses. Reflexology and aromatherapy are available as well. City tours, trekking, and tours to Taal Volcano can also be arranged.
Visitors can dine at Hawaiian Bar-BQue which serves Hawaiian-inspired dishes, grilled food items, and Filipino favorites. A wide array of dishes from appetizers, main dishes, sidings, sandwiches, soups, grilled meat and seafood, desserts and tropical drinks are also available. If you lust for a new experience, dare to visit this boutique hotel and desire for a relaxing time. While there, indulge in your dreams and love every minute of it. Surrender to life’s pleasures and escape to a world of rest and relaxation at The Boutique Bed and Breakfast.
THE BOUTIQUE BED & BREAKFAST #45 Aguinaldo Highway, Tagaytay City Tel. No. +63 46 413.1798 Fax No. +63 46 413.1885 www.theboutiquebnb.com
Imperial Palace Time stands still in this haven of luxury and activity
IMPERIAL PALACE WATERPARK RESORT & SPA M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 Philippines Tel. No. +63 32 494.5000 Fax No. +63 32 494.5100
www.imperialpalace-cebu.com
BY KATHLEEN ASUNCION
Thinking out of the GlamBox
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eidi Klum, Nicole Kidman, Halle Berry, Giselle Bundchen – these women who grace magazine covers, TV and movie screens, as well as red carpets all have one thing in common: they always look so flawless and fabulously made up. Unless you are blessed with really good genes, or you have a really talented make-up artist who uses airbrush, you can only wish to look like them. Well ladies, wish no more because GlamBox Airbrush Kits are here! The GlamBox Airbrush Kit is an affordable, personal airbrush kit that you can bring and use anywhere. It is light and comes in a carrying case so you don’t have to lug it around like heavy equipment. It is very easy to use and produces a polished, flawless, and natural look. There are three GlamBox kits available: the Starter Kit, the Deluxe Kit, and the GlamBox Pro Kit. All kits contain: compressor, airbrush gun (with accessories), gun holder, adaptor, air hose, GlamBox Tutorial CD, and a GlamBox carrying case. The Starter Kit comes with one 30ml cleaner and thinner, one 30ml foundation and one 20ml cheek color of your choice. The Deluxe Kit comes with 4 bottles of the 30ml foundation in different colors, two 20ml bottles of cheek color, one 20ml bottle of luminizer in Venice Gold (highlighter), and three 30ml bottles of cleaner and thinner. The GlamBox Pro Kit contains five 30ml foundation colors, two 20ml bottles of cheek color, three 20ml highlighters, three 20ml adjusters, and three 30ml bottles of thinner/cleaner. Ladies won’t have a hard time applying the foundation and cheek tint since the GlamBox gun is lightweight and easy to handle. It is hygienic and easy to clean as well. It also has a flexible lever for a sheer to full make-up coverage control. The GlamBox compressor is lightweight as well. It is also portable and easy to set up. It has low, medium, and high pressure modes for make-up level control. It comes with a convenient gun holder, flexible air hose, and adaptor. 50
FALL/WINTER 2010
The GlamBox make-up line is siliconebased so it easily fills in pores and fine lines. It is more advisable to use siliconebased make-up because traditional makeup tends to emphasize lines instead of cover them. It lasts for at least 8 hours so it does not need to be retouched every now and then. Ladies also need not worry about living in tropical weather because it is water-resistant to sweat and tears. Being an HDTV (High Definition Television)
You think you’ve had enough glam? But wait, there’s more. GlamBox recently introduced its newest product: GlamBox Mink Lash. The mink lashes are thick yet soft and looks very natural. Mink lashes were once custom-made exclusively for celebrities like Oprah and Madonna. Now, it is just within reach and readily available to any girl who wants to look fabulous. Before you raise your placards and protest about animal rights, take a deep breath and calm down because these mink lashes are made from individually selected mink fur and are gathered by gently brushing live farm animals. These are 100% mink fur and 100 % handmade. The lashes are also sterilized and hypoallergenic. So if you’re going to attend a wedding, getting ready for a photo shoot, or simply just want to look your best on a special day, try GlamBox and airbrush your way to a more glamorous look. Website: www.glamboxairbrush.com Hotline: 09228200172 E-mail: glamboxcosmetics@yahoo.com GlamBox is also available at:
make-up line, GlamBox make-up line is ideal for video and photo shoots. It can also be used to contour and highlight facial features as well as airbrush the body for coverage and sunless tanning. Go around the world with the names of the GlamBox make-up line. The foundation colors come in names such as Florence, Cannes, Barcelona, St. Tropez, Milan, and Ibiza. The colors range from light to dark beige with yellow and red undertones. The cheek colors have names such as Malibu, which is a light pink color, and Cancun, which is a darker rose pink. The highlighters come in Seoul Silver, Vegas Sparkle, and Venice Gold. These can be used to combine with the foundation to create a shimmery look. The adjusters can be used with any foundation color to achieve pinkish, yellowish, or lighter undertones.
The Suesh Showroom and Studio 2F 34 Wilson St., Greenhills, San Juan YAYI Boutique Stall 30 Fashion Village, Tiendesitas Lay Bare Waxing Salons (order and pick up at selected branches) Tel# 0917-Lay-Bare
REJUVENA MEDICAL CLINIC
REGENERATIVE WELLNESS AESTHETIC REJUVENATION
“Where results matter”
REJUVENA MEDICAL CLINIC G/F Narsan Bldg., 3 West Fourth Street, West Triangle, Quezon City Tel. No. +63 2 513.0734
Botox • Magic Lift • Face Augmentation • Laser Skin Resurfacing Slimming Program • Magnetic Auric Facial • 24K Gold Facial • Stem Cell Treatments Laser Wart & Mole Removal • Cryophoresis • Milani Pain Management Acne Scar Reduction • Zoom Laser Teeth Whitening • Cosmetic Surgery www.dineasiaguide.com
51
Organique Premium Acai Berry Juice:
A Toast to Wellness BY LORI BLACKBURN
I
n an age of pharmaceutical pills and over-the-counter remedies, the nutrient rich soils of the Amazon rainforests have provided a powerful alternative to synthetic medicine: the Acai (ah-sigh-ee) Berry. Referred to as the 'Tree of Life' by Brazilians, the acai palm yields a brilliant berry whose nutritional properties have created a sensation in the worlds of medicine and health food. So what’s all the hype? Well, aside from strengthening the immune system, promoting weight loss, and reducing pain, the acai berry naturally fights heart disease, diabetes, and cancer. After all, not all ailments require a prescription and many health risks are preventable with a balanced lifestyle. No one knows this better than Catherine Salimbangon, owner of Organique, Inc. and distributor of acai berry products. Organique’s slogan advises, ‘It’s Not Just a Drink, It’s a Lifestyle’ because total wellness is composed of healthy living and smart food choices. Salimbangon’s work in geriatric medicine earned her a prominent position as nursing director in Fresno, California. Her exposure to manufactured drugs and the high cost of health care led to her advocacy of
natural cures and in stepped the acai berry. Meet the newest superfood: the Acai Berry. Tiny but mighty; if the acai berry was an athlete, it would be Manny Pacquiao because it packs a punch. The unassuming berry is a powerhouse of nutrients. Its high fiber content and wealth of omega fats makes it a healthy appetite suppressant for balanced weight loss and digestion. A multitude of amino acids means stronger muscles, increased energy, and more calories burned during exercise. It also contains more protein than an egg and calcium levels that give milk a run for its money. Additionally, with more antioxidants than any other natural food, it flushes out toxins and fights bad-guy free radicals which cause disease. These destructive molecules are linked to cancer, arthritis, and Alzheimer's. As an antioxidant, Organique Acai Berry Premium Blend Juice contains 50,000 ORAC units per one fluid ounce. Oxygen Radical Absorbance Capacity (ORAC) is used by the USDA to measure antioxidant properties in food. The stronger the ORAC value, the more powerful the antioxidant. Just like Pacquiao, the acai berry blows the competition away.
Although common to South American diets and consumed by indigenous tribes for centuries, the acai berry only recently joined mainstream markets. Now, thanks to the enterprising and health conscious Catherine Salimbangon, Filipinos can experience the incredible superfood.
Health and fitness guru: Cory Quirino
To maintain a high standard of quality, Salimbangon decided that Organique Premium Blend Acai Juice should be manufactured in California to comply
Catherine Salimbangon: Owner of Organique Inc and distributor of acai berry products. with U. S. strict food regulations. Additionally, since pure juice is the most beneficial way to ingest acai, Organique opted for juice puree rather than pills or powders. She explains, “Organique has the highest concentration of acai berry fruit and is being processed by one of the best companies that has a Certification of Organic Processed. Organique has no preservatives, no coloring, no additives.” Health and fitness guru Cory Quirino attests to the superior results of Organique Acai Berry Premium Blend Juice. On her show ‘This is Life’ she explains, “A potent nutritional supplement, many of those who have tried acai are all praises for its beneficial results ranging from weight loss to having more energy to having a healthier glowing complexion.” As an Ambassador of Wellness, Ms. Quirino’s endorsement offers a respected opinion. She also brings up a good point. Acai berries make a choice ingredient in
beauty items. The innovative concept was not lost on Salimbangon who added Acai Berry Soap to Organique’s range of products. The bar soap is full of vitamins B1, B2, and B3, the power players of skincare which counteract aging and acne. High doses of vitamin C also improve the skin’s resiliency in combating fine lines and wrinkles. Acai juice is an easy addition to daily regimens. 2-4 tablespoons of Organique Acai Berry Low Calorie Puree is loaded with vitamins, lipids, and proteins. It provides a nutritious substitute to coffee and processed energy drinks which are high in sugars and caffeine. Parents can improve children’s resistance to colds and flu because Organique Acai Juice boosts the immune system while increasing energy. This means less school absences and improved concentration. International athletes such as tennis champion Venus Williams, famed surfer Kelly Slater, and renowned Fili-
pino tri-athlete, Noy Jopson, testify to its performance enhancing abilities from increased metabolism. So something this healthy can’t taste good, right? Wrong. Its rich taste of chocolate and tropical berries makes it a delicious drink or addition to recipes. Yes, the acai berry’s exclusive superfood status is well deserved. For more information check out www.organique.asia. Organique products are available at Cory Quirino World of Wellness, Health Express, MedExpress, Southstar, Ralph's Wine and Spirits, Health & Beyond, Mansons Drug and Watsons!
www.organique.asia.com Tel: 345-7275
Nourish Your Soul With Nature
BY: WEENA MEILY
I
t’s late October, it’s Autumn in the other side of the Earth and early evening rains are wildly pouring as I write this. There is a sudden breath of cool breeze wafting my neighbor’s early simmering supper. Times like these, I remember as a child, were times of excitement. The first rains of May, the advent of the wet season in the Asian Tropical Belt, were times of exhilaration. We’d rush out of the house, and exhaust ourselves to a game of tag under the drenching rain. And early next day, we’d “fish” for tadpoles and collect them in little clear bottles we saved from the mayonnaise mom used for the homemade hamburger, hotdog or chicken sandwiches (fast food was unheard of back then, and that’s another story). There is something extremely beautiful about the outdoors. About Nature herself… Nature truly heals. I seem to have gained another perspective in life after my solitary silent retreat weekend in my hermitage. Solitude was a delicious mix of an unstructured string of adventures. “Meditation with Nature” began with waking up to rooster crows before daybreak. My room being beside the little chapel, affords me the opportunity to easily creep up to sit on the floor of this sacred space in quiet abandon. The call of the outdoors was completed by birds’ numerous calls and songs, which I obeyed by inner guidance as I slid slowly into the garden. Munting Bukal (the Little Spring hermitage) is home to about 10 varieties of flowering shrubs. Part of the meditation was to get to know each of them, not only by name, but by color, feel, number of petals, and smell. Then I moved on to thank the trees for their shade and fragrant sweet scent. Then I continued…smiling at the chilly air touching my face, watching a spider weave its web, enjoying freshlycut grass from nearby, chasing butterflies (there were many!), listening to sounds of far-off neighbors’ laughter, dogs barking, children playing, and busy bees buzzing. The sun is up by this time and I thought an Oriental exercise would be perfect ending: waving hands by the lake, floating silk in the air, expanding chest on the mountain, painting the rainbow, Earth’s scent moving up, and thirteen more movements. I noticed even my exercise is indeed inspired
by nature. I silently admired my Chinese ancestors. They must have been so connected to creation. Deep down inside me, I hunger for this. Which is why I make it a point to reconnect with nature regularly… When I reached Manila, I made followup “quiet sittings” in a Monastery chapel east of the city (the quietest place in the Metro so far). My “quiet sitting” means just that. To sit quietly, emptying thoughts of whatever comes. To do this, I created an imagined idyllic natural scenery that I adopt. That is the same place I go back to when meditation time comes, when I need it most. It is my intimate space I claim as my own. I don’t only “go” to this “place” when in meditation, but also when I need to pause during a panicky day, or when something really irritating happens at home or in my workplace. My imagined picturesque space is a narrow river with its nurturing waters. I imagine all my thoughts like falling leaves, dropping, descending, plunging gently into the waters, flowing with the current, out…out flowing out to sea, where all rivers end. Solitude with nature is like a gentle caress for the soul. To renew our mind, body and spirit, we need to make time to go to a solitary place where nature and me are alone and spend time to get to know each other. Sometimes we cannot do this physically and so we do it meditatively. The benefits of relating with nature and meditation are numerous. Connecting with nature opens up our sense of the sacred. We begin to be care-full. We begin to touch gently and handle creation lovingly. Neuropsychologists have discovered that meditation decreases activity in the left parietal lobe of the brain and therefore increases the practice of selflessness. “People with these selfless spiritual experiences also are more psychologically healthy, especially if they have positive beliefs...” ( Science Daily, Dec 22, 2008) In emptying our thoughts when in silence, we increase our ability to yield more to others, and be more tolerant and understanding. In a most gentle and loving way, we learn to respect Life… A certain thought dancing through my head: this wonder-full expression of reconnecting with Nature can be traced back to the beginning of time – to the be-
ginnings of the Universe, of life on Earth. Brian Swimme and Thomas Berry articulates it elegantly in their “The Universe Story” : The universal order that holds things together in a comprehensive embrace can be presented in mathematical equations. But it can be and consistently has been presented in mythic form. From earliest times, this vast embrace bonding all things together in the magnificence of the entire created order has been understood in the maternal metaphor of the Great Mother. It was the fecundity and the nurturing quality of the universe that so impressed the earliest humans. This principle of fecundity and this nurturing quality we can now identify with that grand curvature of the universe, for this indeed is the creative and nurturing context of all that exists.” (B. Swimme and T. Berry, 1992, The Universe Story, pp 219-220) Romancing the stars and the waxing moon that night in my hermitage was truly revivifying. I imagined every tissue in my body regenerating. It was invigorating. I felt reconciled with my mind, my body and my spirit. I felt for most of the people out there in the night…Sometimes we come from a brokenness that just needs some space to pick up the pieces, no hurry. Sometimes we come from a fragmented, disfigured, crippled relationship. We feel shattered, battered and bruised. Sometimes we do feel like we need to find our Selves again, to revive what is weakening, and to restore some “soul” in us. Humanity is writhing in pain. All of humanity as well as Earth community. And in the midst of all this, Life continues. Growing, loving, peacemaking, giving, thanking, and above all hoping. At this very moment, after reading this piece, do go out and touch a leaf, feel its contours, its smoothness or roughness. Or drive yourself through the more picturesque side of your route to work. Or go out in the early evening and just feel the night slowly yielding to darkness. Or place your hand in the middle of your chest and feel your heartbeat…your blood flowing…just like the river in my imagination...just like all rivers, our blood flows… for Life is Beautiful. Go gently.
RESTAURANT LISTING
PHOTO SOURCE: I’M ANGUS STEAKHOUSE
www.dineasiaguide.com
55
PHILIPPINE MAP
ILOCOS NORTE
BAGUIO
LUZON PAMPANGA METRO MANILA CAVITE NAGA BORACAY CEBU
PALAWAN
VISAYAS
BOHOL
DAVAO
MINDANAO ©2010 Google - Map data ©2010 Google
LUZON RESTAURANTS Makati City
San JuanCity
59 60 62 63 64 66 71
71
CHILI PEPPERS BARCINO CARPACCIO CHESA BIANCA I’M ANGUS STEAKHOUSE NU•VO C2 CLASSIC CUISINE
C2 CLASSIC CUISINE
Taguig City 60 73 74 75
BARCINO BORDEAUX WINE BAR THAI AT SILK TOKI JAPANESE FUSION
Mandaluyong City
Angeles City
71
76
C2 CLASSIC CUISINE
THE YATS RESTAURANT
Manila
Baguio City
71
77
C2 CLASSIC CUISINE
LE CHEF AT THE MANOR
Muntinlupa City
Legaspi City
67
59
THE FRENCH CORNER
CHILI PEPPERS
Pasay City
Naga City
68
59 78 79 59
OCEANA
Pasig City 60 71
BARCINO C2 CLASSIC CUISINE
CHILI PEPPERS BIGG’S DINER CHEF DOY’S GOURMET RESTAURANT CHILI PEPPERS
Quezon City
Puerto Princesa City
59 69 70 71 72
80
CHILI PEPPERS 8 SPICES THAI CUISINE BAGOONG CLUB C2 CLASSIC CUISINE NINYO FUSION CUISINE
PESCADOS
Tagaytay City 71 81 82 83
C2 CLASSIC CUISINE SANCTUARIO CAFE & GRILL HAWAIIAN BAR-B-QUE PAMANA RESTAURANT
METRO MANILA MAP
©2010 Google - Map data ©2010 Google 58
SPRING/SUMMER 2010
Luzon | Metro Manila | Makati City
CHILI PEPPERS Cosmopolitan Tower, Valero St., Salcedo Village, Makati City Casmer Bldg., Salcedo St., Legaspi Village, Makati City Enterprise Bldg., Ayala Ave., Makati City Cybermall, Eastwood, Quezon City
American Barbeque/Grilled Eclectic/World Filipino Bar Scene Delivery Indoor/Al Fresco Dining Takeout
Rizal Drive, Legazpi City Open 24 Hours except Sundays (Valero) Monday - Sunday (Naga) 7:00 am - 11:00 pm Since the Bicol region has been
sample menu selections Baby Come Back Half rack of pork ribs, double basted with hickory bbq sauce; our bestseller! Jurassic Ribs Pork tender beef ribs crispy fried and marinated in our original sweet oriental sauce Crispy Patang Dagat A healthy tuna version of crispy pork pata Sinigang sa Buko na Salmon Head Our version is cooked in a buko juice sour tamarind broth Paella Valenciana Steaks Porterhouse, t-bone, rib-eye, fillet mignon Pinangat Laing
famous for its native assortment
Bicol Express
of spicy food, Chili Peppers is a
Crispy Garlic Ribs
fitting name for a restaurant that is
Big Daddy’s Steak
located there. When you walk into
Pork Tenderloin ala Pobre
the restaurant, you are welcomed
Chubster Chicken
by a carnival of colors on the wall,
Chicken BBQ
which lend an atmosphere that
Spareribs
is very tex-mex. With bossa nova
Breaded Porkchop
and some Latin beat playing in the background, Chili Peppers has become a hotspot for music and entertainment. The eclectic menu crafted by consultant Chef Manuel Abella, a graduate of the California Culinary Academy, is a concoction of flavorful American dishes. Meanwhile, owner Junjie Abella prepares signature dishes that are classic and with a twist such as baby back ribs, jurassic ribs, and sinigang sa buco using ingredients that are not
Liempo Bizkits Sweet Chops Tuna Steak Tanigue Steak Bangus Steak Grill Squid Spicy Squid
available locally. With a very relaxed, casual, and friendly service, Chili
Tuna Sisig
Peppers is the place to dine for locals and tourists where good food and
Tuna Yakitori
great times meet.
Beef Salpicao Gambas Steak Havanero Chili Peppers Deep Fried Sisig Rice Bicol Combo 1 Bicol Combo 2
www.dineasiaguide.com
59
Luzon | Metro Manila | Makati City
BARCINO WINE RESTO BAR www.barcino.com.ph barcino@barcino.com.ph Barcino Ortigas 2/F City Golf Plaza, Julia Vargas Ave., Ortigas, Pasig City PH: +63 2 636.2963 Barcino Fort Bonifacio Unit 101 Forbeswood Heights, Rizal Drive, The Fort, Taguig City PH: +63 2 900.0726 Barcino Greenbelt 2 Ground Level, Ayala Center, Makati City PH: +63 2 501.3250
Barcino Greenbelt 5 Lower Ground, Ayala Makati City PH: +63 2 914.0274, +63 2 501.3250 FAX: +63 2 634.6307
sample menu selections Center,
Ortigas & Fort: 10:00 am - 2:20 am Greenbelt 5: 11:00 am - 9:00 pm Greenbelt 2: 10:00 am - 4:00 am Spanish Banquet Catering Bar Scene Full Bar BYOB Wine List Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted Take Out
Barcino is a four-year old establishment that has branches in Ortigas, Greenbelt 2, Greenbelt 5, and at The Fort. Barcino, which directly translates as Barcelona in the Roman language, has been known to offer a wide array of good wines at quality prices and serve first-class Spanish foods. Nowadays, you can taste the new and delectable dishes of prestigious Spanish chef Jaume Vinallonga. Thanks to his culinary knowledge and skills in the kitchen, Barcino has upgraded its menu in all aspects. Barcino is frequented by the regular crowd to enjoy their latest bestselling dishes like Fresh Tuna Salad, Maya-Maya a la Vasca, Patatas a la Riojana, Angulas al Ajillo, and Shitake con Jamon. Similar to traditional wine cellars in Spain, the restaurant’s interiors consist of wooden furniture, wine barrels, and dim lighting - all accompanied by Spanish music playing in the background that creates a superb ambiance for every party that goes on till the body drops. One of the reasons why people visit the place is because of the cozy and comfortable feel Barcino provides its customers. For the utmost in personalized service, feel the Spanish culture and join the Barcino feeling!
tapas platter::
Tapas Gourmet Chorizo bilbao, jamon serrano, fuet extra, manchego queso,ensaladilla rusa, chorizo pamplona Tapas Barcino Croquetas marisco, croquetas pollo y jamon, ensalada rusa, chorizo empanada, montadito salmon, y congrejo, tortilla española, olives, tortilla vegetales, albóndigas de casa Chorizo Platter Chorizo camplona, chorizo bilbao chorizo iberico, chorizo picantes frito Montadito Variados Selection of special tapas
favorites:: Empanadas Vegetales Stuffed with spinach, fetta cheese, carmelized onions and piquillos Ensalada Catalana A hearty mix of salad green with fresh tomatoes, onions, hard-boiled eggs, carrots, with olive oil and balsamic vinaigrette Canelon dela Casa Canelloni stuffed with ground chicken & sobrasada Shitake con Jamon Grilled shitake mushroom, jamon serrano with smoked pepper sauce Brochetas Chorizo Grilled chistorra,morcilla and butifarra Canelon de Seafood Cannelloni stuffed with crab meat and shrimps Pasta Negra Penne pasta with squid ink and béchamel sauce
traditional spanish:: Callos ala Madrileña Hearty soup of chick peas, chorizo tripe and beef Chicken et porc Paella Classic Spanish paella with a Madrileño twist of choice chicken and pork cuts added to this sumptuous dish of saffron rice and vegetables Pulpo ala Gallega Boiled octopus and potatoes, extra olive oil Paella Negra Blackened rice with squid ink and calamares Butifarra amb Mongetes Fried butifarra sausage and sautéed white beans Albondigas dela Casa Meatballs in smoked pepper sauces and boiled potatoes Angulas Al Ajillo Baby eel fried in olive oil and garlic Gambas Al Ajillo Spicy shrimp in garlic oil www.dineasiaguide.com
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Luzon | Metro Manila | Makati City
Carpaccio RIstorante Italiano www.carpaccio.com.ph
Italian
7431 Yakal Street San Antonio Village, Makati City PH: +63 2 843.7286 +63 2 867.3164
Catering Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout
Monday - Sunday Lunch: 11:00 am - 3:00 pm Dinner: 6:00 pm - 11:00 pm
sample menu selections appetizer:: Carpaccio alla Cipriani The traditional beef carpaccio served with extra virgin olive oil, freshly-ground black pepper, and fresh parmesan shavings Carpaccio di Salmone e Branzino alla Marinara Salmon and seabass with tomatoes, garlic, basil, capers and onion in olive oil
salad:: The new Carpaccio Ristorante Italiano,
which
opened
in
October 2008, is the premier destination for food and wine lovers seeking a classic Italian and serene dining experience. The popular restaurant offers the best in classic Italian dining - from Carpaccio dishes, antipasti, and generous servings of salads to freshly made pasta and tempting desserts – with a sophisticated international wine list that features only the best wines. The interior of Carpaccio is an innovative yet traditional Italian design that provides patrons with an enjoyable Italian feel in a laid-back atmosphere. A function room, smoking and nonsmoking areas, and veranda allow for each of the guest’s preferences. The open kitchen stimulates the appetite of diners and ensures clean and freshly served food. Capable of accommodating up to 110 persons, the place is also ideal for special events and private gatherings such as weddings, anniversaries, birthdays, and other occasions. At Carpaccio, classic Italian ambiance, the finest wines by the glass, and an array of flavorful dishes create an extraordinary dining pleasure!
Insalata Caprese Tomatoes, rucola (seasonal) fresh bufala mozzarella and basil leaves. doused with extra virgin olive oil Insalata di Mare Siciliana Prawns, squid, scallops, mussels, clams and cod fillets in extra virgin olive oil flavoured with peperoncini, oregano and garlic, sprinkled with parsley and garnished with lemon wedge.
soup:: Crema d’Aragosta Lobster cream soup with cognac
pizza:: Pizza con Salsiccie with tomatoes, italian sausages, mozzarella cheese and oregano Pizza Emilio An original creation, pizza style sandwich filled with Tuna, shredded Iceberg Lettuce, sliced tomatoes and Mayonnaise. A very crispy and tasty experience
pasta:: Alla Marinara Clams cooked in white wine, garlic, olive oil, parsley, freshly-ground black pepper and dash of lemon Ai Funghi Porcini Fresh mushroom and cepes in olive oil, garlic, parsley and parmesan cheese Cannelloni della Casa Pasta tubes filled with spinach, mushroom and ground meat, served with besciamella sauce, parmesan cheese and roman tomatoes
main course:: Risotto ai Porcini e Dadolata di Pollo Saffron risotto with funghi porcini, grilled diced chicken breast and roman tomatoes sprinkled with parmesan cheese Branzino alla Carpaccio Chilean seabass served on garlic mashed potatoes, Saffron cream sauce with tomatoes, grilled garden vegetables Bistecca di Manzo della Casa Grilled US certified angus rib eye steak 8 oz served with your choice of pizzaiolo sauce or forest Mushroom topping 62
FALL/WINTER 2010
Luzon | Metro Manila | Makati City
CHESA BIANCA www.chesabianca.com.ph
Swiss
7431 Yakal Street San Antonio Village, Makati City PH: +63 2 815.1359 FAX: +63 2 893.1573
Catering Fondue Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout
Monday - Saturday 11:00 am - 11:00 pm
sample menu selections appetizer:: Chesa Bianca Platter Thinly sliced air dried meat delicacies from grison Sausage & Cheese Salad (Wurscht & Chäs Salat) Swiss style sausage salad with Appenzeller cheese Veal Dumplings and Mushrooms in Cream Sauce Served in puff pastry shell with peas and carrots Wallisser Raclette Traditional Swiss style raclette cheese served with marble potatoes, cocktail onions and gherkins
Away from the hustle and bustle of the central business district of Makati is Chesa Bianca, a quaint restaurant along Yakal Street that features the best of Swiss cooking. From appetizers to main dishes and desserts to the most excellent fondue, diners can savor classic Swissstyle cuisines. The chef knows how to prepare a delicious meal out of any entrée, making every visit more than worth it. Menu items include veal, pork, chicken, and fish marinated in succulent sauces and spices. The cheese fondue selection consists of raclette cheese served with boiled potatoes, cocktail onions, gherkins, and a whole lot more. Chesa Bianca also has an extensive array of affordable crisp wines from Switzerland that would suit any palate because of the fruity and light flavor which is perfect for any dish. The ambiance is very warm and classic but refreshingly unique. Having a traditional wood paneling accented with rustic seating, the place is definitely a first-rate Swiss restaurant. Guests will always enjoy a weekly menu of sumptuous international home-style cooking at Chesa Bianca.
soup:: Cream Soup of Auvernier White Wine Garnished with grapes and bacon shavinge Barley Soup (Bündner Gerschte Suppe) Davos style barley soup with air dried beef
main course:: Sliced Veal Zürich Style (Zürcher Geschnetzeltes) The all time favorite, sliced veal in a mushroom cream sauce served with crisp Swiss rosti potatoes Pork Cordon Bleu (Schweins Cordon Bleu) Ham and Gruyère cheese stuffed breaded pork escalope served with French fries and lemon wedge Pan-fried River Trout (Forelle Nach Müllerinnen Art) Whole trout topped with golden lemon butter served with potatoes Piccata Milanese Golden fried pork tenderloin in parmesan egg batter served with spaghetti napolitaine
Chesa Bianca’s specials:: Clochard Röschti Crisp Swiss rösti topped with a grilled cervelat sausage, bacon crisp, onion rings and a fried egg Swiss Cheese Fondue Selection (serves 2 persons) Traditional Raclette Beef Fondue Bourguignonne Traditional beef fondue with six home made sauces and French fries
desserts:: Schoggi Mousse The finest Swiss chocolate mousse prepared with Felchlin grand cru maracaibo couverture served with whipped cream Schoggi Fondue (serves 2 persons) Chocolate fondue served with fresh seasonal fruits
www.dineasiaguide.com
63
速
Luzon | Metro Manila | Makati City
I’M ANGUS STEAK HOUSE
sample menu selections
www.i-am-angus.com.ph 7431 Yakal Street San Antonio Village, Makati City PH: +63 2 892.6206 FAX: +63 2 893.1573 Monday - Saturday Lunch: 11:00 am - 3:00 pm Dinner: 6:00 pm - 11:00 pm
American Steaks Private/Function Rooms Executive Business Lunch Valet Parking Major Credit Cards Accepted Smoking and Non-Smoking Takeout
appetizer:: Beef Tartare The all-time classic finely minced raw beef with our special marinate served with capper berries and grilled country bread Angus Sampler A trio of prawn cakes, brandy flamed homemade chorizo, seared mahi tuna piri piri
sandwiches and wraps:: Indulge in the finest certified Angus original
steak, side
fresh
seafood,
dishes,
and
delectable desserts only at the newest and most innovative I’m Angus Steakhouse. The restaurant, which aims to raise the standard of excellence for steakhouses to a whole new level, offers a worldclass dining experience featuring only the choicest in prime beef with other tempting food varieties. It also boasts some of the most premium wines in the world. I’m Angus Steakhouse has a stylish and contemporary ambiance. Every part of the steakhouse provides a truly comfortable and satisfying dining atmosphere. A clear glass to the kitchen allows each guest to see the freshness of their food choices as the chef serves them straight from the grill. Cave Werdenberg, the wine bar, provides an alternative to pass the time while enjoying top-rated wines after a sumptuous meal. Celebrate life’s pleasures only at I’m Angus, the Prime Steakhouse!
Angus Bistro Fillet Sandwich With sweet & spicy barbeque sauce and onions on a freshly baked roll Tex Mex Wraps Hand-wrapped tortillas with spicy chicken, corn, black beans, pepper, onions and grated cheddar cheese
entree:: 5 oz Angus Burger With bacon, onion ring, tomatoes and fries Oxtail Ravioli Homemade stuffed with a tasty oxtail filling, topped with tomato cucumber concasse
fish dish: Tilapia Fillet Marano Pan fried with mushrooms, tomatoes, capers and fresh herbs
salad:: Caesar Salad Romaine lettuce tossed with our special caesar dressing, crisp bacon and garlic crôutons Prawn Salad Steamed prawns, green asparagus, tomatoes and fennel with green goddess dressing
soup:: Mushroom Cappuccino Forest mushroom cream soup topped with a delicate milk frothing Baked Onion Soup Caramelized onions in a hearty beef broth flavored with fresh thyme topped with Swiss Gruwere cheese croutons Boston Clam Chowder A cream-based clam soup flavored with bacon and root vegetables
desserts: Crepe Suzette An all-time favorite served with lemongrass ice cream I’m Angus Dessert Sampler Bavarian cream with raspberries, trio of chocolate mousse and banana foster www.dineasiaguide.com
65
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 Monday - Sunday Dinner: 5:30 pm onwards Mezzanine: 9:00 pm onwards
sample menu selections
French Mediterranean
appetizer and salad::
Bar Scene Live Music/Entertainment Indoor/Al Fresco Dining Wine List
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
Nuvo’s sophisticated atmosphere is as hip and stylish as its patrons. Located
at
the
fashionable
Greenbelt 2, the highly stylized design pushes the cutting edge concepts of the restaurant and wine bar. The stunning interiors feature a circular bar at the center of the indoor dining area where five artsy lamps hang above it. The main attraction is the chameleon back-wall that magically changes color. The ambiance is perfectly matched by the French-Mediterranean cuisine. For starters, try specialties such as foie gras with mashed potatoes calvados jus and caramelized apples or grilled scallops and prawns wrapped in parma ham with mesclun salad. For the main dish, taste the Chilean sea bass or Nuvo peppered fillet steak. And for dessert, sample the Nuvo panna cotta. Offering the best of service and fine dining combined with world class entertainment, Nuvo hosts unparalleled special events. The al fresco area holds theme parties where guests can groove to the beats spun by famous DJs or live music during weekends. The mezzanine is a more exclusive area where guests can lounge at cozy nooks. Nuvo provides an easy segue when it transforms into the hottest bar in the city.
soup:: Our Bouillabaisse The classic dish from the south of France with stewed fish & seafood in saffron & fennel broth served with rouille sauce & garlic bread
rice:: Risotto Creamy saffron flavored chicken and prawn risotto
fish and seafood:: Chilean Sea Bass Pan-fried Chilean sea bass with lemon-butter sauce, caramelized green asparagus and herbed pan-fried olive potatoes Sea Bass Soy Jus Grilled sea bass enhanced with soy jus, steamed roulade of Chinese cabbage and bean sprouts, ginger flavored steamed rice Grilled Mixed Seafood (Lapu, salmon, snapper, prawn and scallop) creamy saffron sauce and vegetables risotto
meat and poultry:: Duck A La Orange Roasted U.S. duck breast stuffed with fresh orange with orange reduction steamed broccoli & potato lyonaisse Steak Foie Gras Seared U.S. tenderloin steak –160 g - with grilled goose liver & natural jus served on a trio of buttered beans 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
66
FALL/WINTER 20100
Luzon | Metro Manila | Muntinlupa City
THE FRENCH CORNER Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang, Muntinlupa City PH: +63 2 771.2346 FAX: +63 2 771.0549 Monday – Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm
Continental Filipino French Italian Mediterranean Barbeque/Grilled Banquet/Catering Full Bar Indoor/Al Fresco Dining Valet Parking Wine List Major Credit Cards Accepted
Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for fine French Mediterranean cuisine. The French Corner offers a refined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths, and exquisite art pieces hanging on the walls. Still, the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Dishes such as The French Corner’s pan-fried goose liver salad, the lamb rack “herb de provence”, and roasted Chilean sea bass are clean on the palate and prepared in a “neo-classic” style of cooking. Discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer at The French Corner.
sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy dressing The Manor Salad Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms
soup:: Chefs Special Soup Daily from Baguio’s best produce Special requests:: Should you wish to have a special soup prepared, we are happy to do so
chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce
creative combinations:: Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with caesar salad Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables Baked Chicken Saltimbocca In thyme Jus with potato wedge-garlic-shallot confit steamed brocolli
classic favorites:: Aged U.S. Prime Rib-Eye (300 g) Served with your choice of sidings - rice or potato Baked Baby Lamb Rack Herb de Provence Coated in dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes Pan-fried Chilean Sea Bass In ginger saffron sauce with parsley potatoes & tomato-onion compote
desserts:: Cheesecake with Chocolate Bits Served with vanilla sauce Souffle “Le Chef” With peach, lady finger & apricot brandy Banana Split “Le Chef Style” Traditional Chocolate Mousse Cheese Platter
www.dineasiaguide.com
67
Luzon | Metro Manila | Pasay City
OCEANA RESTAURANT www.oceanaphils.com
Eclectic/World Cuisine
Building A San Miguel by the Bay, SM Mall of Asia, Pasay City PH: +63 2 556.3195 TELEFAX: +63 2 556.3196
Banquets Functions/Catering Patio/Outdoor Dining Seafood Takeout Available Parking Daily & Nightly
Sunday - Thursday 4:00 pm - 11:00 pm Friday and Saturday 4:00 pm - 1:00 am
world
without
leaving
the country, go to Oceana Restaurant, Events Place, and Culinary School at San Miguel by the Bay in SM Mall of Asia. Since 2009, Oceana has been serving
Tastes of Bangkok Fried shrimp skewers, savoury grilled pork sate and pad thai noodles Tastes of Tijuana Cheese flautas, nachos grande, beef and pork quesadilla with guacamole and salsa Tasting Barcelona Saffron rice with an assortment of seafood and meat
If you want to travel around the
sample menu selections
international
cuisine
with menu selections coming from Korea, Singapore, Thailand, Vietnam, Japan, Mexico, Spain, U.S., France, Germany, Morocco, India, Italy, Greece, and the Philippines. Oceana’s version of paella, Tasting Barcelona, is saffron rice with an assortment of seafood and meat with garlic aioli. Head back to the Philippines for Tastes of Manila with crispy boneless pork leg served with rich peanut sauce. Take a bite out of Mexico with Tastes of Tijuana, platter of cheese flautas, nachos grande, beef and pork quesadilla with guacamole and salsa. Sample the Mee Goreng, sweet and spicy egg noodles with coriander, chicken, prawns, and vegetables. Travel to Greece and taste the Moussaka Pizza, eggplant and zucchini with ground beef, vegetables and tomato sauce topped with sour cream. Enjoy these scrumptious meals in a bright and airy setting with a white and clean motif while seeing a breathtaking view of the bay. Oceana also has a 350-seater events place where celebrations and private functions can be held. Taste. Learn. Celebrate. All these and more at Oceana.
Tasting Tuscany Braised Osso Bucco beef shank served with truffled risotto Tasting Bordeaux Coq Au Vin chicken stew in red wine served with rice pilaf Tasting Bavaria Grilled Schublig, Bratwurst and Frankfurter sausages served with boiled potatoes, sauerkraut and mustard Tasting Sao Paulo Churrasco-style grilled chicken served with rice pilaf Tasting Santorini Skewered lamb Souvlaki served with grilled flatbread, rice pil af and tzatziki
pasta:: Chapchae Sesame-flavored Chinese vermicelli noodles, beef tenderloin and vegetables Seafood Laksa Spiced Asian flat rice noodles with prawns and squid Egg Noodle Salad with Sesame Chicken Egg noodles with sesame chicken, bean sprouts and vegetables Mee Goreng Sweet and spicy egg noodles with coriander, chicken, prawns and vegetables Pho Ginger-flavored flat rice noodles with beef tenderloin and onions
pizza: Moussaka Pizza Eggplant and zucchini with ground beef, vegetables and tomato sauce, topped with sour cream Smoked Cheddar, Anchovy and Garlic Pizza Garlic-flavored, smoked cheddar-based with anchovy Beef Kebab Pizza Grilled beef in red curry sauce on melted cheese Yakitori Pizza Japanese-inspired pizza with grilled chicken teriyaki and vegetables Mango and Salted Egg Pizza Mango and salted egg on melted cheese with arugula
68
FALL/WINTER 2010
Luzon | Metro Manila | Quezon City
8 SPICES THAI CUISINE www.8spices.com
Thai
2/F Il Terrazzo Bldg. Tomas Morato corner Sct. Madriñan St. Quezon City PH: +63 2 332.1896 FAX: +63 2 332.1897 Email: eightspices@yahoo.com
Banquet Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted
8 Spices Thai Cuisine, which opened in November 2008, is the newest concept restaurant to enter the culinary scene along Tomas Morato Avenue in Quezon City. Representing eight spices most extensively used in Thai lemon
–
cumin,
grass,
langkawas,
cilantro,
appetizer:: Porpia Sod Fresh spring rolls
salad::
Yum Hua Pleel Banana heart salad Larb Gai with Goong Spicy minced chicken salad with shrimp
Monday - Sunday Lunch: 11:30 am - 3:00 pm Dinner: 5:30 pm - 11:30 pm
cooking
sample menu selections
kaffir
lime leaves, basil, coriander, and turmeric – 8 Spices offers the finest and freshly cooked Thai food that is basically spicy but can be prepared to suit everyone’s taste buds. Aside from the traditional bagoong fried rice and chicken pandan which are the bestselling dishes, their Thai chef originally creates the crispy catfish with salt and pepper and a variety of Thai specialties consisting of rice dishes, appetizers, salads, soups, vegetables, meats, and seafood. Modern furniture highlights the Thai-inspired interiors, resulting in a casual dining experience perfect for families and social gatherings. Unlike other Thai restaurants that also serve a fusion of Malay and Indonesian cuisine, 8 Spices serves only Thai food. Discerning palates will surely love and enjoy the enticing flavors of Thai once they visit 8 Spices, “The Home of Authentic Thai Cuisine.”
soup::
Tomyam Goong Udon Spicy prawn soup with udon Gaeng Khiew Wan Nua Beef in green curry
main course:: Gkai Thod Kapao Stir fried spicy chicken with basil leaves See Krong Moo Yang Num Pung Grilled pork ribs with honey served with spicy garlic sauce Pla Manau Pampano in lemon sauce hotpot Goong Ope Mapraw Baked prawns in coconut shell Gaeng Ped Nua Beef curry Poo Phad Pong Ga-Ree Stir fried crab with curry Hed Hom Phad Prik Mushrooms in salt and pepper Phak Boong Fai Daeng Moo Krob Morning glory with crispy pork
noodles::
Udon Phad Thai Sauteed udon Phad See-Ew Gkai/Thalay Flat noodles with chicken / seafood in soy sauce
rice::
Khao Phad Prik Pao Thalay 8 Spices baked pineapple rice with seafood in chili paste Khao Phad Gaeng Khiew Wan Thalay Seafood fried rice in green curry
www.dineasiaguide.com
69
Luzon | Metro Manila | Quezon City
BAGOONG CLUB
sample menu selections
www.bagoongclub.multiply.com 122 Scout Dr. Lazcano, Sacred Heart, Quezon City PH: +63 2 929.0544 +63 2 929.5450 Monday - Sunday Lunch: 11:00 am - 3:00 pm Dinner: 6:00 pm - 11:00 pm
Filipino Banquet Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted
Bagoong lovers everywhere can consider themselves as members of the newest “club” in town – Bagoong Club. The restaurant, which opened in January 2008, has a bagoong-inspired theme using bagoong not only as a condiment but also as an ingredient in most of the dishes. Bagoong Club’s cuisine is referred to as “Filipino freestyle,” which is a combination of various regional specialties from all over the country. Executive Chef Tristan Bayani gives Filipino comfort food a twist with menu items such as Bulalo sa Monggo, Ukoy, Bagoong
Sampler, Binagoongan Combination, Poqui-Poqui, and Ginataang Hubad na Kuhol at Malunggay. Rustic interiors with instrumental Filipino music playing in the background create a homey and casual ambience. Bagoong Club’s latest accolades include being awarded as “One of the 10 Best Kare-Kare” in “Sooo Pinoy” Evolving Filipino Flavors: The National Search for the Ultimate Pinoy Dish and “One of the Best Establishments in QC-Innovator” for 2010. Visit Bagoong Club and treat yourself to a truly enjoyable and flavorful dining experience. Because at Bagoong Club, “you can’t go wrong with bagoong.”
kanya-kanyang kare-kare:: Traditional Seafood All-Vegetable Kare-Kare Combination Krispy’t Kare-Kare
basta binagoongan:: Grilled Pork Crispy Pork Crispy Pata Binagoongan Binagoongan Combination Club Binagoongan Special
pasawsaw naman:: Bagoong Sampler A feast for bagoong lovers Bagoong Lipunan The traditional bagoong using select alamang Bagoong Umaga Wake up your senses with this chili bagoong Bagoong Buhay Infused with coconut milk, truly a treat from the Tree of Life Bagoong Pag-ibig Fill your heart with the sweetness of this bagoong Bagoong Europa Italian-inspired bagoong, native bagoong mixed with European herbs and spices Bagoong Asya Asian flavors and spices combined with our bagoong to deliver an exotic taste Bagoong Club Special A mixture of our special bagoong and our secret ingredient. Not for the weak of heart; a must-try.
baka sakali:: Kalderetang Dila at Baka Sizzling Litid at Tenga
puro kababuyan:: Dinakdakang Lechon Menudong Bagnet Bagoong Club Pork Barbecue
dagat-dagatan:: Inihaw na Pusit na Busog sa Bopis Crispy Tuna Tail Ensaladang Cilantro sa Ginulat na Tilapia Karyo’s Sizzling Tuna Belly
70
FALL/WINTER 2010
Luzon | Metro Manila | Quezon City
C2 CLASSIC CUISINE www.cravingsgroup.com 287 Katipunan Avenue, Loyola Heights, Quezon City PH: +63 2 426.6681 TELEFAX: +63 2 928.7942 6/L The Shangri-la Plaza Mall, Mandaluyong City Tel. Nos. 636.1510 / 636.1509 3/F Mega Atrium, Bldg. A, SM Megamall, Pasig City Tel. Nos. 710.4759 / 470.1152 2/F Archaeology Section, Power Plant, Makati City Tel. Nos. 897.8113 / 897.3911 Level 1 Midtown Wing, Robinsons Place, Malate, Manila Tel. Nos. 567.2402 / 466.6387
sample menu selections 2/F Summit Ridge Promenade, Tagaytay City Tel. No. 483.0114
seafood::
Interior Zone, Carpark Bldg. SM City, North Edsa, Quezon City Tel. No. 332.4708
Tortang Alimasag Golden fried crabmeat patties served with pickled mustard leaves and sweet chili sauce
18 Missouri St. Northeast Greenhills, San Juan City Tel. Nos. 723.2347 / 726.2712
Seared Tilapia in Coconut Emulsion Tender tilapia fillet served with pineapple salsa in creamy coconut sauce
Sunday - Thursday 4:00 pm - 11:00 pm Friday and Saturday 4:00 pm - 1:00 am
Mixed Seafood in Aligue Sauce A trio of shrimps, squid and fish fillets stewed in crab fat sauce and spices then finished with coconut milk
Filipino Catering Delivery (thru City Delivery)
Since its establishment in October 2004, C2 Classic Cuisine has been consistently serving redefined Filipino classics. Born out of the collaboration between the Cravings Group and the Center for Culinary Arts (CCA), C2 Classic Cuisine celebrates the ingenuity of Filipino favorites and gives customers a taste of Filipino culture. Hailed as one of the best restaurants in Asia by the Miele Guide (the annual publication and regional guide book to the best restaurants in Asia) in 2009, C2 Classic Cuisine is a full-service, casual dining restaurant that proudly reinvents and innovates Filipino dishes. The restaurant was initially meant to be a more upscale version of Cravings, and the recipes are made by the CCA chefs themselves. Resident chef Oliver Gascon prepares bestsellers such as Binagoongang Lechon Kawali and Seared Tinapa in Coconut Emulsion. Be immersed in Filipino culture by ordering the signature dishes, all-time Filipino favorites such as Crispy Kare-Kare and Bibingka Souffle. Servings are good for sharing so the dishes are ideal for families and groups. With the interiors accented with wood and with subdued lighting that enhances the mood, C2 Classic Cuisine offers a dining experience in a relaxing and cozy ambiance.
Crispy Tawilis Fish fingerlings battered and deep fried then drizzled with sweet soy glaze
meat & poultry:: Tinolang Binakol Tender chicken cutlets in ginger coconut soup with diced sayote and coconut strips Lechon Paksiw na Pata Boneless roasted pork leg slowly stewed in sweet liver gravy, spices and vinegar Crispy Kare-Kare A must-try! Crispy, boneless pork leg drizzled with rich peanut sauce Sizzling Bulalo Steak Juicy and tender garlic-crusted beef shank in creamy gravy, served with native greens and topped with toasted garlic
vegetables:: Lumpiang Hubad A medley of vegetable strips sautĂŠed in sweet and garlic peanut sauce Guinataang Puso ng Saging Spicy banana heart in coconut cream sauce wrapped in lettuce leaves Tortang Talong Baby eggplant pan-fried with egg drizzled with sweet soy glaze and topped with crispy dilis and pea-shoot salad
desserts:: Pastillas de Pana Cotta A perfect blend of rich, creamy milk custard pastille morsels Champorado Mousse Dark chocolate rice pudding layered with Spanish chocolate mousse and served with crisp otap cookie Bibingka Souffle An award-winning dessert – light and fluffy blend of coconut custard, salted egg, quezo de bola and toasted coconut
www.dineasiaguide.com
71
Luzon | Metro Manila | Quezon City
NINYO FUSION CUISINE www.ninyo.ph 66 Esteban Abada Street, Loyola Heights, Quezon City PH: +63 2 426.0301 +63 917 538.5813 Lunch: 11:00 am - 2:00 pm (except Mondays) Dinner: 6:00 pm - 10:00 pm (everyday) After Dinner: Open until 12:00 mn (except Sundays)
Asian International
French Japanese
Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Wine List Smoking Area Gazebo/Balcony Major Credit Cards Accepted Reservation Recommended Dress Code: Smart Casual Koi Pond/Garden/Water Landscape Occasional Live Lounge Music
Having started as a little known “secret restaurant” in Quezon City, NINYO Fusion Cuisine is now a restaurant and wine lounge boasting of the finest innovative fusion of European and Asian cuisine, an unintimidating assortment of wines from some of the best wine producing regions in the world, and a cozy intimate setting where you’ll feel at home and one with nature. Ninyo, a variation of the word inyo in Filipino and a mermaid in Japanese mythology, experiments with different flavors, textures, and techniques to come up with original creations artistically prepared by Chef Niño Laus. Specialties consist of Baked Pili-Crusted Unagi,Miso-Marinated French Rack of
Lamb, and Duck Leg Confit. Bestselling dishes include the Wagyu Top Blade, Honey-Glazed Grilled Salmon, and Chilean Sea Bass Confit. A veil of millionaire’s vines hanging from a tree and koi fish in a pond welcome guests. Antique and contemporary furnishings define the interiors dominated by an assortment of wood carvings, capiz windows, and art works. The relaxing homey feel, eclectic interior design, scenic outdoor landscapes, and inventive dishes all make Ninyo Fusion Cuisine truly one-of-a-kind.
sample menu selections appetizer:: Trio of Oysters Oyster Rockefeller topped with red lump fish caviar (ebiko), baked oyster with foie gras Asian hollandaise and wasabi fried oyster with citrus mayo dressing Oven Baked Sushi Style Prawn Roll Served with salad greens topped with three caviars
salad:: Shiitake Confit Salad With honey ponzu dressing sprinkled with crispy julienned tofu, seasonal fruits and assorted mixed greens Smoked Duck Breast Tossed in wild cranberry ponzu dressing, assorted greens with grilled watermelon and cantaloupe
entree:: Baked Pili Crusted Unagi Topped With Butterscotch Cotton Candy Served With Pan Seared Foie Gras In Dalandan Miso Pili crusted in truffled unagi sauce with oboro sushi rice, shiitake confit and buttered asparagus, garnished with Hajikami Oven Poached Lapu-Lapu With assorted mushrooms, mixed vegetables, Chinese chorizo, and Manila clams in Dashi broth Duck Leg Confit Served with mango pilaf, buttered asparagus spears, cherry tomato confit, grilled tropical fruit skewers and balsamic teriyaki duck jus Wagyu Top Blade Topped with shiraz braised mauionion, set on shiitake mushroom risotto infused with truffle, served with miso glazed vegetable with tarragon garlic butter Pig Trotters Katsudon Style Crispy fried Shiraz braised pig trotters drizzled with katsudon sauce set on foie gras fried rice topped with watercress relish in raspberry dressing
tapas:: Tartare Troika Tuna Tartare set on fish skin crackling topped with wasabi ebiko; salmon tartare with yuzu sorbet; tenderloin of beef tartare infused with miso dalandan essence garnished with Hajikami Coffee Spiced Crusted Fused Tuna and Salmon Tataki Served with salad nicoise moderne, green tea soba and honey soy mustard sauce
pasta:: Wasabi Cream Pasta With salmon gravlax and garlic bread Shiitake Mushroom Udon With light soy and garlic sauce served with broccoli and asparagus
72
FALL/WINTER 2010
Luzon | Metro Manila | Taguig City
BORDEAUX WINE BAR & RESTAURANT www.bordeauxwinebar.com.ph Unit F Bellagio 11, Forbes Town Center, Rizal Drive cor. Burgos Circle, The Fort, Taguig City PH: +63 2 403.6554 Sunday and Monday 4:00 pm - 12:00 am Tuesday - Saturday 4:00 pm - 3:00 am
French International Mediterranian Spanish Banquet Catering Bar Scene Full Bar Indoor/Al Fresco Dining Live Music/Entertaiment Private/Function Rooms Valet Parking Major Credit Cards Accepted Wine List
Established in February 2010, Bordeaux Wine Bar & Restaurant is the brainchild of five friends who envisioned cultivating the love and appreciation of French wine among Filipinos. Aside from carrying close to 100 different wine labels from 15 major French wine regions, Bordeaux also serves a unique array of appetizers, grilled steaks,
lamb
sausages,
main
sample menu selections sandwiches:: Croque Madame Ham, cheese, egg and bechamel fried in butter served with French fries Croque Monsieur French version of ham and Swiss cheese fried in butter served with French fries Monte Cristo Ham, cheese, tuna, milk and egg fried in butter served with French fries 3 caviars
pasta italien:: Pasta Ala Rochelle Bordeaux bestseller pasta made from our famous gambas ala Rochelle Creamy Pesto/Pesto Made from extra virgin olive oil, basil, cream and parmesan cheese topped with chicken strips Aglio Olio Al dente pasta cooked in extra virgin oil, garlic and anchovies sprinkled with parmesan cheese Creamy Boscaiola with Bleu Cheese Also known as carbonara cooked with bacon, mushroom and bleu cheese Shrimp Linguini Pasta with shrimps cooked in cream and tomato
courses, and a selection of chees-
les plats::
es. Chef August prepares Mediterranean and French comfort food with
Cordon Bleu Chicken filled with Bordeaux bleu cheese and ham
Tenderloin in Triple Sauce as the specialty dish. Wine drinkers will be thrilled about Bordeaux’s wine buffet and gives customers every reason to become regulars with their Wines on Spotlight featuring a specific wine region every month. Wine flights and wine tasting events are held throughout the year to inform and educate would-be wine lovers. The interiors have a French country style-inspired interior design. Two levels of the indoor dining area feature murals of Chateau Margaux, vineyards, and paintings that depict scenes of the traditional pressing of grapes. The second floor has a Euro-Mediterranean touch with hundreds of wine bottles hanging overhead. If you’re craving for wine, swing by Bordeaux for that perfect wine and food pairing experience.
Chicken Pollastrina Chicken cooked in cream topped with button and shitake mushrooms Chicken Provencal Chicken thigh fillet slowly cooked in white wine and tomato sauce topped with mushrooms and olives Coq Au Vin Half chicken slowly cooked in red wine topped with button mushrooms and bacon Poulet Grille Romarin Grilled chicken marinated in rosemary Fish A L’ Orange Dory fish cooked in Bordeaux orange sauce Tenderloin Tips Tenderloin strips cooked in garlic and young corn Boeuf Bourguignon, Spaghettis Beef stewed in red wine served with spaghetti noodles Ox Tongue Ox tongue in a garlic, mushroom and caper sauce Osso Bucco Beef shank cooked in mushroom and brown sauce
www.dineasiaguide.com
73
Luzon | Metro Manila | Taguig City
THAI AT SILK thaiatsilk@yahoo.com.ph Unit 1 C12 G/F Serendra Piazza, 26th Street, Fort Bonifacio, Taguig City PH: +63 2 856.0386 / 0387 Monday - Sunday Lunch: 11:00 am - 3:00 pm Dinner: 6:00 pm - 11:00 pm
Thai Vegetarian Catering Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Required
sample menu selections appetizer:: Gai Sateh Chicken satay Paw Pia Thawt Deep fried spring rolls Tod Man Kung Thai shrimp cake Choo chee kung + roti Minced prawn in reduced red curry sauce served with roti bread
Owner and Executive Chef Cecille Ysmael’s love for Thai food gave
Kung Sarong Deep fried prawns wrapped in egg noodles served with cucumber relish
her the passion to transform this
salad::
into Thai at Silk. Located at Ser-
Yam Som-O Pomelo and shrimp salad
endra Piazza, part-owners Ivy and Cynthia Almario‘s design is the inception of what modern Thai is. Enormous metal chandeliers and white furniture give the place a fresh look. A traditional wooden artwork from Southern Thailand covering one wall and soft Thai instrumental music recreate an atmosphere as authentic as the Thai menu. Highlight of the restaurant are the dishes that embody the 4S of Thai food: sweet, salty, sour, and spicy. House specials include Phad
Thai Noodles wrapped in an egg net, Green Chicken Curry and Pomelo Salad, all freshly made. For those craving for dishes outside the menu, Chef Cecille is willing to create them as long as ingredients are available, eighty-five percent of which are flown in weekly from Thailand, especially Jasmine rice. Rounding out the menu are desserts like homemade durian or coconut ice cream and sticky rice with mango. The ambiance, unsurpassed service and fine Thai cuisine create an exotic experience truly Thailand, offering a dining establishment unlike anything Manila has ever seen.
Neau Naam Tok Grilled beef with lemongrass salad
curries and more:: Gang Ped Bped Yang Succulent roast duck in a red coconut curry sauce with grapes or apples and tomatoes Phanaeng Neur Yang Beef in aromatic phanaeng curry Pla Kapong Neung Manao Steamed whole sea bass in lime chili sauce Poo Nim Phad Prig Thai Dam Stir fried soft shell crab with black pepper sauce Kae Mutsaman Boneless lamb mutsaman curry See Khrong Moo Yaang Cinnamon and lemon marinated pork ribs barbecued to perfection
tapas:: Tartare Troika Tuna Tartare set on fish skin crackling topped with wasabi ebiko; salmon tartare with yuzu sorbet; tenderloin of beef tartare infused with miso dalandan essence garnished with Hajikami
Coffee Spiced Crusted Fused Tuna and Salmon Tataki Served with salad nicoise moderne, green tea soba and honey soy mustard sauce
rice and noodles::
Phad Thai Thai-style fried noodles
Khao Khluk Kapi Fried rice with shrimp paste served with sweet pork and green mango julienne Khao Phad Ped Yang Roasted duck fried rice
74
FALL/WINTER 2010
Luzon | Metro Manila | Taguig City
TOKI JAPANESE FUSION http://toki-jp.com
Japanese
2nd Flr. 32nd St., corner 5th Ave., Bonifacio Global City, Taguig City PH: +63 2 856.7295 PH: +63 2 856.9528 TELEFAX: +63 2 856.9528
Lunch Bento Box Delivery Private/Function Rooms Wine List Major Credit Cards Accepted
Monday - Sunday 11:00 am - 11:00 pm
Redefining
Japanese
cuisine
an exceptional line-up of menus is TOKI Japanese Fusion & Fine the
restaurant
newest in
the
appetizer:: Zensai Go Shu A five- kind appetizer that will give you the chance to try the most authentic Japanese dishes. It changes everyday to give the guest the excitement of trying various menus.
salad::
and contemporary dining with
Dining,
sample menu selections
Japanese country.
The word TOKI, which literally means “this moment” in Japanese, connotes a zest for life and an appreciation of the now. Using only the best and healthiest ingredients, the restaurant aims to showcase a unique Japanese flavor that caters to the modern palates of customers. Aside from the wagyu beef steak, sashimi, and sushi, the seafood
teppan, lapu-lapu teppan, tori amasu ankake, and ebi uni chili maki are the bestselling dishes. The man behind the luscious and mouthwatering recipes is outstanding executive chef Shinsuke Yonekawa who started the restaurant with an exciting twist by using local ingredients. The interior is based on classic Japanese architectural design that offers a quaint and cozy atmosphere, providing distinct Japanese air and ambiance to the whole environment. TOKI will soon initiate a global franchising system to extend its presence to the foreign market. Enjoy Japanese food that is nutritious, delicious, and healthy and you’ll surely talk about TOKI!
Wagyu Shabu Shabu Salad Have your vegetable salad as a meal if you wish to. This salad is a combination of fresh vegetables such as romaine, ice berg, red cabbage, lolorossa and etc. Topped with wagyu beef cooked in shabu shabu style with home-made sesame dressing. A very healthy dish!
roll sushi:: Kaisen Futomaki Imagine tuna, salmon, hamachi, eel and shrimp in one roll! Five kinds of popular fishes in one roll. A sure hit for sushi lovers. (Sounds too big in a roll but just as good as on bite!)
soup:: Shake – Ikura No Chawan Mushi One of the most famous Japanese soup dishes. It is steamed egg custard that has salmon inside and salmon roe on top. A mouth-watering dish for salmon lovers!
main dishes:: Nasa To Tofu No Agedashi Yasai Ankake Deep fried tofu and eggplant with sticky vegetable sauce. A savory vegetable dish that you will surely enjoy! Spareribs No Kakuni A Braissed spareribs in Japanese style. Perfectly cooked in Japanese ingredients and radish. Soft and tender. A good pork dish that will suit your palates. Lapu Lapu Teppan Kinoko Sauce One of Toki’s best sellers. It’s a fusion of Eastern and Western cuisine. Stir-fried Lapu Lapu mixed with Japanese soy sauce and butter sauce.
seafood:: Ebi Uni Maki-Chili Sauce Try sea urchin rolled in prawn and you will be surprised how good it is! Simmered in chili sauce and it’s definitely one great dish! Mentaiko Gratin A Japanese-style gratin with vegetables and fish filling, topped with preserved cod roe and oven-baked.
wagyu beef:: Wagyu Sirlion Steak Our restaurant’s pride. A quality steak made from imported Japanese beef. Cooked in teppanyaki the way you like it to be done. Only a pinch of salt and pepper to give way to its natural taste. Try and you will surely love it!
www.dineasiaguide.com
75
GO
Luzon | Pampanga | Angeles City
YATS RESTAURANT & WINE BAR www.yatsrestaurant.com Exotic/Fusion Barbeque/ Grilled
Building 1988 Mimosa Drive, Mimosa Leisure Estate, Clark Freeport Zone, Pampanga PH: +63 45 599.5600 (Reservations) +63 2 584.4085 (Manila Line) +63 917 817.9441
French Italian Continental International Seafood Steaks
Email: restaurant@yats-international.com
Catering / Private Dining Full Bar / Wine List Banquet / Business Meetings Major Credit Cards Accepted Reservation Recommended 80-Seating in Main Dining Area Dress Code: Smart Casual
Monday – Saturday 11:00 am - 12:00 am Sunday 11:00 am - 10:00 pm
Located at the Mimosa Leisure Estate in Clarkfield, Pampanga, Yats Restaurant and Wine Bar is generally recognized as the best fine dining establishment north of Manila. Such is its reputation that Manila residents regularly make the 80 km. trip to Angeles City just to eat there. The mainstay of the varied menu is classic Mediterranean cuisine, whose recent additions include Boston lobsters and oysters, prepared under the leadership of 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
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FALL/WINTER 2010
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
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Luzon | Camarines Sur | Naga City
BIGG’S DINER
sample menu selections
www.biggsdiner.com NAGA CITY: Advent +63 54 473.1111 SM (All Star) +63 54 472.7759 B.M.C. +63 54 473.3333 Centro +63 54 473.1212 CAMARINES SUR: Pili +63 54 477.1111 Goa +63 54 453.0390 Iriga City +63 54 299.1111 LEGASPI: Old Albay +63 52 480.1111 Pacific Mall +63 52 480.8383 Daraga +63 52 483.8383 Embarcadero +63 52 820.3970
Email: cbbuenaflor@biggsdiner.com Some branches open 24 hours Mall branches open 10 am -9 pm Other stores open 8 am -10 pm American Asian Continental
Filipino Grilled International
Catering Delivery Indoor/Al Fresco Dining Private/Function Rooms
Welcome to Bigg’s! A landmark in Bicol’s pulsating dining scene, Bigg’s unique fast-casual dining concept makes it an iconic gastronomic destination with its extensive selection of menu that appeals to all food junkies - locals, tourists and “balikbayans”. After all, for a taste of good, or better yet, great food, nobody has a monopoly. Cheeseburger overloaded with garnishes, plump and juicy crispy fried chicken, saucy spaghetti, brick-oven pizza baked the old-fashioned way, classic rock and roll iced tea, and the local delicacy called “pinangat” and its frozen variation are all great to take back home. Health and figure-conscious? A wholesome and nourishing selection of salads and yoghurt has a special place in its list. Always adapting and everchanging, Bigg’s continues to surprise every guest as exciting new dishes are developed and added because the burning passion and dedication to whip up only the best never simmers down. No doubt, even after nearly thirty years, Bigg’s continues to whet and satisfy the appetite of discriminating tastes on the lookout for gastronomic indulgence, and carries on with its tradition of concocting good food, good vibes and good memories. In Bicol, make it Bigg’s, a dining experience you would love to happen again… and again…and again.
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FALL/WINTER 2010
Crispy Chicken Our All-Time Bestseller - Bigg’s Crispy Chicken is big in taste and size. It is marinated with a special blend of spices and citrus to give it that distinct taste and juiciness.Our special cooking procedure ensures its famous crispiness and lip-smacking goodness. Iced Tea Our original and famous iced tea blend. Our “Rock n’ Roll” iced tea is blended using real tea bags mixed with organic brown sugar and real lemons to give that refreshingly tangy taste. Extreme Burger The juiciest quarter pound patty, freshest lettuce and tomato, topped with cheese and a secret recipe white sauce that is sure to give you an extreme experience. Halo-Halo Red and green gulaman, whole corn, mongo, white beans, macapuno, banana, ube and sago mixed to create explosion of flavor in this all-time Filipino favorite merienda treat. Baby Back Ribs Slowly baked to tender goodness, our baby back ribs are seasoned and smothered with our secret recipe of barbecue sauce served with our exotic spiced java rice. Tenderloin Tips Our tenderloin tips is tender beyond compare. Served sizzling with gravy, our delicately marinated beef tenderloin tips comes with a siding of vegetable medley and an optional siding of our freshly baked mashed potato. Cordon Bleu French-inspired dish with pork loin wrapped around country smoked ham and cheese, deep fried with a coating of bread crumbs to achieve a crispy surface and core-melted with cheese. This dish is accompanied by a medley of vegetables. Spaghetti Our famous meaty spaghetti sauce recipe, which has been unaltered for over 20 years, remains to be one of our top sellers. The sauce is a delicious blend of seasonings and tomato sauce with chunky ground meat, lightly sweetened for the Filipino palate. Pizza An exuberant medley of taste - crunchy thin crust dough smothered with rich pizza sauce oozing with mozzarella cheese, but that’s not all. A delightful overload of pepperoni, the choicest and freshest mushroom, green bell pepper, and the supreme taste of Italian sausage all in one pizza. Indeed, the exciting taste of four tops never stops. Southwestern Salad Crisp lettuce, ripe juicy tomato, crunchy nachos, red onion, corn, bell pepper, cucumber cubes, cheese and black olives, comes with a choice of creamy Italian or thousand island dressing.
Luzon | Camarines Sur | Naga City
CHEF DOY’S GOURMET RESTAURANT www.bicoltourism.com Inside Cereza, Magsaysay Avenue, Naga City PH: +63 54 478.2519 Email: chefdoy@yahoo.com Monday - Sunday 10:30 am - 10:30 pm
Asian Barbeque/Grilled Filipino Catering (on-site] Delivery Indoor/Al Fresco Dining Live Music/Entertainment Private/Function Rooms
Same time owner and chef Doy Sto. Domingo strives to uplift the Filipino standards of gustatory delight after establishing Chef Doy’s Gourmet Restaurant, his very own Filipino restaurant in Naga City. Established on Chef Doy’s birthday in 2008, the gourmet restaurant was initially intended to offer bangus (milkfish) dishes only, until Chef Doy realized there was a scarcity of Filipino restaurants that serve Filipino fusion cuisine. Favored by many of the city’s residents, Chef Doy’s Gourmet Restaurant claims Batang-Batang Pusit as the most ordered and most loved dish. Inspired by simple interiors and warm lightings, the restaurant creates an atmosphere of relaxation that is successfully paired with personalized service only Chef Doy offers to his valued guests.
sample menu selections appetizer:: Batang-Batang Pusit Baby squid in olive oil and spices Kilawing Tanguige, Hipon at Pusit Fish and seafood ceviche in cane vinegar, ginger and chilies Sizzling Kandingga Sauteed pork lungs with diced carrots and kangkong topped with egg
viand:: Ginataang Pakbet A mixture of local vegetables with shrimp paste and coconut cream Inihaw na Boneless Bangus Grilled BONUAN boneless milkfish, stuffed with vegetables Kare-Kareng Litsong Kawali A Filipino delicacy with a twist of having crispy pork belly Pininyahang Manok sa Gata Chicken with pineapple in thick coconut cream sauce Gulay na Natog (Laing) A Bicolano specialty cooked the traditional way, served either mild or very spicy Binagoongang Bagnet Crunchy pork ribs and belly tossed in sauteed shrimp paste with mango salsa Monggo, Tinapa at Chicharon Sauteed mung beans with smoked fish topped with pork cracklings Kinunot na Pating Spicy shark meat in coconut cream and vinegar with malunggay leaves Bicol Express Sauteed chili fingers with shrimp paste, coconut cream, pork, and pineapples Shrimp Shanghai Shrimps rolled in traditional lumpiang shanghai
desserts:: Turron Crispy banana and jackfruit rolls with caramelized sugar Leche Flan na may Pili Milk and egg custard flared with pili nuts Minatamis na Saba Ala Mode Sweetened plantain bananas topped with vanilla ice cream, choco syrup and pili nuts
www.dineasiaguide.com
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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
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FALL/WINTER 2010
Luzon | Cavite | Tagaytay City
SANCTUARIO CAFÉ & GRILL sanctuario_cafe@yahoo.com G/F Summit Ridge Promenade, Aguinaldo Highway, Tagaytay City PH: +63 46 483.4543 +63 922 840.4799 Monday - Thursday 10:00 am – 9:00 pm Friday - Saturday 9:00 am - 12:00 mn Sunday 9:00 am - 11:00 pm
Barbeque/Grilled Filipino Banquet Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted
Food lovers have been flocking to feast on reinventions of Filipino favorites and international classics given a Filipino twist since Sanctuario Café & Grill opened in December 2008. The long drive to Tagaytay is worth it especially for customers who are willing to take a culinary adventure as well as for local diners, urbanites, and expats who take delight in exploring new flavors and trying new food combinations. Perhaps what attracts people to dine at Sanctuario is the distinct and playful attitude towards food. For example, the Batangas Bulalo is served in five ways: Bulalo Soup, Pasta Bulalo, Grilled Bulalo, Kare-Kare, Bulalo Jumbo Arroz Caldo, and Grilled Bulalo Steak. The once plain tinapang bangus becomes Smoked Bangus Pate and Bangus Carbonara. Pizza is transformed into caldereta, laing, tuyo, and chicken adobo flavors that are definitely Pinoy. Desserts are sweet escapes from the usual: halo-halo turns into an ice box cake, ginataan is cradled in crepe, buko pandan salad is served as tart, maruya gets drenched with rum butter sauce, turon goes apple-cinnamon, and ensaymada is grilled a la panini. Trek to breezy Tagaytay and have a one-of-a-kind dining experience at Sanctuario Café & Grill, where ‘It’s delicious to be different’.
sample menu selections appetizer:: Triangulo Diablo Triangular ground meat packets that devilishly explode in peppery fury when bitten Crispy Adobo Wings Chicken adobo lollipops served with adobo-spiced sour cream
salad:: Chicken Inasal con Mangga Grilled chicken strips and mango slices served with lettuce laced with honey-mustard dressing Seared Tuna Lemon-smeared tuna steaks spiked with wasabi cream, served with lettuce tossed in Italian vinaigrette
entrée:: Grilled Bulalo Kare-Kare Pan-grilled beef shank drenched in peanut sauce and served with eggplant, banana heart, pechay, and string beans Pata Hamonado sa Bayabas Fleshy pork leg slow-cooked in tangy guava-cinnamon sauce Pecho Ilustrado Continental chicken cordon bleu stuffed with Imus longanisa and Laguna white cheese, served with sour cream Tokwa’t Bangus Tonkatsu Meatless but flavorful fish relleno - sauteed milkfish and bean curd stuffing, breaded, deep fried, and served with mango relish
pasta:: Pasta Bulalo The Sanctuario signature pasta - pan-fried beef shank on a bed of linguine coated with reduced bulalo cream sauce Pasta Paella Your Italian staple given a Hispanic twist - linguine smothered with a saffron-infused mélange of clams, mussels, shrimp, and chorizo Bangus Carbonara A healthy pasta indulgence - linguine enriched with the contrasting duo of low-fat smoked milkfish and rich carbonara sauce
pizza:: Caldereta Tomato-stewed beef, bell pepper, and cheddar cheesecream sauce Adobo Aloha Soy and vinegar-marinated chicken with pineapple and white cheese
www.dineasiaguide.com
81
Luzon | Cavite | Tagaytay City
HAWAIIAN BAR-B-QUE
sample menu selections
www.theboutiquebnb.com #45 Aguinaldo Highway, Silang Crossing East, Tagaytay City PH: +63 46 413.1798 +63 46 860.2716 FAX: +63 46 413.1885 Station 1 Boracay Island, Aklan PH: +63 36 260.2246 Tagaytay - 8:00 am to 10:00 pm Boracay - 9:00 am to 11:00 pm
Asian Barbeque/Grilled Filipino International Seafood Steaks Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted
If you’re looking for “The Best Ribs in Town,” as its tagline goes, the Hawaiian Bar-B-Que Restaurant is the place where you’ll find it. Business partners Happy Ongpauco & Dexter Tiu became
fascinated
with
the
versatile flavors of Hawaii, their favorite vacation place that they decided to introduce the type of cuisine for everyone who loves to eat. The restaurant, which has two branches located in Tagaytay and Boracay, serves a wide array of Hawaiian and Filipino dishes consisting of appetizers, main dishes, sidings, sandwiches, soups, grilled meats and seafood, including desserts and tropical drinks. Among the many favorites, the bestseller is the original Hawaiian Bar-B-Que baby back ribs. Also offering fine dining service to its clients, the restaurant has interiors characterized by modern and quaint designs with a very relaxing and uncompromising ambiance. The distinctive taste of the house specialties, fully complemented with warm and friendly service, attracts both young and old clients alike and keeps them coming back for more.
Hawaiian Great Omelette Feast Medley of ham, green pepper, mushrooms, onions, tomatoes, pineapple chunks, topped with grated cheese and served with sausage links, roasted tomatoes & freshly baked homemade bread Rib-Eye Tapa Breakfast Served with garlic rice, atsara, fried egg and fresh fruit Original Baby Back Ribs Roasted in homemade sauce served in island style (available in 3 flavors – the original sweet & tangy, honey mustard, lua-lua style) Kona’s Chicken Coco Hawaii’s version of “lechon kawali” rubbed with spiced coconut milk Lahaina’s Famous Beef Stew Beef ribs stewed in a Hawaiian spice blend of chili, maple and sesame Bar-B-Que Platter A mixture of shrimp, pork, chicken, pork belly, mussels served with grilled corn, pineapple, mango & oranges Taal’s Own Sizzling tawilis fried hot spicy & crispy Tagaytay’s Bulalo Soup Beef shank served with its bone marrow intact, a staple in almost every table Sun-Ripened Mango Chicken BBQ Grilled free-range chicken marinated in a special sauce made from sun-ripened mangoes served with mango salsa Fisherman’s Catch Fish, squid, shrimps & mussels coated in our special batter & fried to a golden crisp Char-Grilled Fish in Banana Leaf Fresh fish with tomatoes, onions, mixed with herbs wrapped in a banana leaf & char-grilled to perfection Garlic Mussels in Bamboo Trunk Fresh mussels marinated in our special sauce then grilled in a wooden bamboo trunk - served sizzling! Hawaii’s Version of Bulalo Steak Sizzling bulalo steak marinated in Hawaiian secret spices and roasted overnight Luau-Style Pineapple & Shrimp Curry Fresh shrimp sauteed in curry milk and exotic spices served in a sun-drenched pineapple shell Fresh Fruit Platter Assorted fruits in season served in a pineapple shell, excellent with a scoop of ice cream
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FALL/WINTER 2010
Luzon | Cavite | Tagaytay City
PAMANA RESTAURANT #1315 Aguinaldo Highway Silang Crossing East, Tagaytay City PH: +63 46 413.2461 Monday - Sunday 10:00 am – 10:00 pm
Recreating
the
Barbeque/Grilled Filipino Seafood Spanish Steaks Fondue Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted
ambiance
of
an ancestral home against the scenic Tagaytay ridge is Pamana Restaurant. Owned and operated by well-known restaurateur Happy Ongpauco
and
businessman
Dexter Tiu, Pamana is a refreshing gastronomic retreat as well as a place to walk down memory lane. The menu features food cooked in the tradition of the century-old collection of heirloom recipes of the Ongpauco clan. Inherited recipes such as Sinigang sa Manggang
Hilaw, Chicken Binakol, Tinuktok, Sinanglay, Binagoongang Bagnet, Ginataang Ulang sa Kamias, and Barrio Fiesta’s famous original Crispy Pata which was invented by Ongpauco’s father, Rod, have become instant bestsellers from the day Pamana opened early this year. The three-storey restaurant is furnished with wrought-iron chandeliers, ceramics, big and heavy dining tables paired with sturdy chairs, capiz display cabinets, wooden trunks, comfortable wooden sofas with small throw pillows, and other antique pieces. Celebrate usual happy occasions over lunches and dinners with family and close friends at Pamana, a legacy of Filipino cuisine.
sample menu selections Manila’s Original Crispy Pata Daddy Rod Ongpauco’s invention! Pork knuckles simmered to tenderness then fried to a crispy golden brown; comes in original, spicy or garlic flavor Binagoongang Bagnet Bagnet sautéed in shrimp paste Pamana’s Three-Way Adobo 3 kinds of Adobo learned from 3 favorite lolas: chicken adobong puti, native adobo pork spareribs and adobo flakes Dagupan’s Tiyan Ng Bangus sa Tostadong Bawang Tender, juicy Bonoan bangus from Dagupan cooked in tons of garlic Lechon de Leche Cooked in 4 different ways: crispy lechon, belly roll, garlic lechon soup, lechon ribs The Original Bulalo Steak A Bakahan at Manukan restaurant original Tinuktok Minced coconut meat, shrimp and spices wrapped in taro leaves and cooked in coconut milk Kare-Kareng Seafood Barrio Fiesta’s famous kare-kare - a rich peanutbased stew with mixed seafood & vegetables served with green mango salad & bagoong Pampanga’s Sizzling Sisig at Aligue Served sizzling hot with tostadong aligue Sisig Tawilis Chef Happy’s invention, a must-try! Sinigang (Seafood or Meat) May be made from: green mango, miso, sampaloc, santol, guava Lumpiang Lucena Mama Chit’s specialty! Lucban longanisa and fresh coconut strips Sinuglaw Lolo Gerry de Leon’s pride - grilled pork belly and fresh tanguigue marinated in spices, coconut milk & tuba Ensaladang Bagnet Camille Ongpauco’s mixed greens & tomatoes topped with crispy bagnet, served with bagoong Balayan dressing Pampanga’s Bibingka Bibingka with white cheese and salted egg; a family recipe from grandma Batangas Pinoy Fondue Puto, suman & kutsinta served with hot chocolate
www.dineasiaguide.com
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CEBU MAP Banilad
cebu city Lahug
Ayala Mall
MAP SOURCE: w w w.cebu-ph.com
VISAYAS RESTAURANTS Boracay 86 87 88
DOS MESTIZOS TI BRAZ ZUZUNI
Cebu 89 90 91 92 93 94 95
ABACA RESTAURANT ANZANI CHEON SAN CORAL SEASIDE RESTAURANT MANNY O’S MARU KOREAN RESTAURANT MAYA MEXICAN RESTAURANT
DUMAGUETE 96
CASABLANCA
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, ranging from sofas to 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, 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
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FALL/WINTER 2010
Visayas | Aklan | Boracay
TI BRAZ www.tibrazboracay.com Station 1, White Beach, Boracay Island, Malay, Aklan PH: +63 36 288.1667 Email: info.tibraz@gmail.com 7:00 am - 11:00 pm
Barbeque/Grilled Continental Filipino French Italian Mediterranean Seafood Banquet Bar Scene Catering Live Music/Entertainment Indoor/Al Fresco Dining Major Credit Cards Accepted
Crepe lovers, rejoice for Ti Braz Creperie and French Bistro is here! Fans of the French Bistro would know very well that Ti Braz used to be Café Breizh. The Bretagne – style café was established two years ago in Boracay and serves a wide range of traditional French home cooking, as well as Italian, Continental, Mediterranean, and Filipino dishes. Start the day right with the breakfast menu of assorted breads, crepes, omelet, muesli, pancakes, and braz. Choose from three ensembles, namely the quiche, Croquet Mr or Mme, and omelet. All ensembles come with salad, crepe sucre, and fruit with yogurt or muesli. Select a dish from ther savory and specialty crepes for a hearty meal. For sugar lovers, dessert crepes are also available. Savor dishes prepared by Chef Peter San Diego who worked for celebrity chef Wolfgang Puck. Drop by Ti Braz and enjoy your beach experience with an air of French charm and a laid back tropical vibe. Dine in a warm and elegant atmosphere created by hues of blue and gold while surrounded by photos taken by the talented Allyssa Heuze. Highlight your Boracay stay with Ti Braz, “expanding life’s pleasurable moments to an everyday affair.”
sample menu selections appetizer:: French Onion Soup Potato & Leek Soup Calamares Frites Deep fried battered squid with lemon-garlic aioli Crevettes Frites Deep fried battered shrimps with lemon-garlic aioli
salad:: Maison Grilled vegetables and chopped greens topped with goat cheese croutons Tropicale Grilled squid tossed with toasted coconut cucumbers and greens in mango vinaigrette
main course:: Fillet of Dori (Le Fillet de Doris) Topped in a rich blend of white wine lemon and capers sauce Roast Chicken (Poulet Roti) Quarter-cut chicken with a fondue of slowly cooked vegetables and butter Potato & Meat Casserole (Hachis Parmentier) French version of shepherd’s pie Grilled Pork Chops (Cotelettes de Porc Grillees) Marinated in balsamic vinegar and tomato sauce Grilled Prawns (Crevetted Grillees) Marinated in a mango emulsion and topped with pistachio cream sauce
specialty crepes:: Brie Ham, mushrooms, and brie Epinard Spinach, mushroom, cream, and crumbled goat cheese Parisienne Ground beef, egg, tomato, gruyere cheese, garlic, and onion Pesto Chicken, tomato, mozzarella cheese, and pesto Ala King Chicken, roasted peppers, béchamel sauce, and emmenthal cheese La Mer Assorted seafood, béchamel sauce, lemon zest, and garlic
www.dineasiaguide.com
87
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 88
FALL/WINTER 2010
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
89
Visayas | Cebu | Cebu City
ANZANI www.anzani.com.ph Panorama Heights, Nivel Hills, Lahug, Cebu City PH: +63 32 232.7375 +63 32 236.0097 Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 11:00 pm
New
Mediterranean
International Italian Mediterranean Banquet Catering Full Bar Wine List Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Major Credit Cards Accepted Reservation Required Dress Code: Smart Casual
cuisine
brings culinary innovation to the entire dining experience in Cebu City at Anzani. Owner and Chef Marco Anzani prepares Mediterranean-flavored
dishes
mainly using base ingredients of olives, tomatoes, chickpeas, lemons,
herbs,
and
cheeses.
Anzani offers an a la carte menu in the indoor dining room that can accommodate 70 people. At the private dining area for 8-10 persons, surprisingly, there is no menu.
sample menu selections cold appetizer:: Citrus Norwegian Salmon On potato pancake with cucumber raita Australian Beef Carpaccio Serve with couscous salad and cheese fondue Fresh Bufala Mozzarella & Roma Tomato On croute with olive tapanade and young salad leaves
hot appetizer:: Yellow Fin Tuna Seared with Sesame Seed Vegetable tortilla rolls, sambucca sauce Anzani Hot & Spicy Jar Crayfish, tiger prawns and scallop in parsley broth
flatbread:: Tomato Dough Flatbread Mozzarella cheese, tomato passata & fresh basil Spinach Dough Flatbread Roasted garlic, bufala mozzarella cheese, sun dried tomato and olive
pasta and risotto:: Potato Gnocchi Chardonnay saffron cream, slivered almonds Homemade Amaretto Pumpkin Tortelli Cheese fondue and buttered sage
Chef Marco defines his “red plate” and creates dishes exquisitely
Risotto with New Zealand Mussels Flavored with basil pesto
presented with the perfect balance of textures and flavors that
main course::
willfully delight the senses. The underground wine cellar welcomes guests to an old-world setting, surrounded with 1,250 choices of the finest wines. For a breath of fresh air, the extension deck overlooking orchid terraces provides subtle ambiance for pre-dinner or afterdinner drinks with an ideal view of the sunset. When in Cebu City, journey to an exceptional epicurean adventure and take pleasure from that “personal touch” at Anzani.
Milkfish “Bangus” Belly - 3 Ways Polenta crusted, steamed in beetroot, pansered with almond cream Whole Stuffed Baked Seabass Cilantro, lemon, pine nuts, raisins, garlic on tomato olive rice Spiced Moroccan Organic Chicken Farro wheat, cucumber yogurt Pan Seared Duck Liver “Foie Gras” Marsala wine reduction, light zola polenta Herb Crusted Medallions of U. S. Angus Beef Goat cheese and potato triangle, spinach and mushroom fricasee
from the charcoal grill:: All Served with Choice of: Homemade noodles or spiced potato wedges, vegetable ratatouille or mixed garden greens, lemon beurre blanc sauce or green pepper sauce Yellow Fin Tuna Norwegian Salmon Chilean Seabass
90
FALL/WINTER 2010
Visayas | Cebu | Lapu-Lapu City
CHEON SAN www.imperialpalace-cebu.com
Chinese
Imperial Palace Waterpark Resort and Spa, M.L. Quezon Highway, Bgy. Maribago, Lapu-Lapu City PH: +63 32 4945084 / 5085 Fax: +63 32 494 5070 Email: cheonsan@ip-cebu.com
Indoor Private / Function Rooms Valet Parking Wine List Major Credit Cards Accepted Takeout
Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 10:00 pm Authentic
Chinese
cuisine
finds its way at Cheon San, the Chinese restaurant of Imperial Palace Waterpark Resort and Spa in Cebu. Cheong San offers a sumptuous variety of classical
sample menu selections appetizer:: Soft Bean Curd with Preserved Egg Sauce Poached Squid with Herbal Soy Sauce Imperial Palace Chilled Marinated Pork Knuckles with Chinese Wine Marinated Beef Shank in Szechuan Style Marinated Preserved Vegetables and Century Egg Cantonese Style
soup:: Mini Buddha Jumps Over the Wall Braised Bird’s Nest and Shark’s Fin with Supreme Stock Wok Fried Scrambled Egg with Shark’s Fin and Crab Meat
and contemporary Chinese dishes
Braised Superior Shark’s Fin with Crab Meat Soup
prepared by Executive Chinese
Minced Fish and Bean Curd in Sweet Corn Soup
Chef Kenny Yong in an open
main course::
showcase kitchen with only the freshest ingredients. Named after
Deep Fried Crisp Duck Szechuan Style
a long mountain range of 38 peaks
Imperial Palace Superior Seafood served in Clay Pot
in China, Cheon San features a la carte, set, and dimsum menus that
Braised Prawns with Chili Sauce
have the distinctive Korean-Chinese taste and style also served at Cheon
Fried Cod Fish Fillet in Light Soy Sauce
San at Imperial Palace Hotel in Seoul, South Korea. Savor the juicy beef tenderloin, tasty soft shell crab with egg yolk, stir fried lobster, and roasted Beijing duck. Relish the exciting flavor of the signature Imperial
Pan Fried Beef Tenderloin and Onion in Brown Sauce Sweet and Sour Pork
hot and sour soup and its own version of the mini Buddha-jumps-over-
Noodles with Black Bean Sauce
the-wall soup. Modern furniture with antique Chinese accents defines
Wok Fried Green Crab “Bi Feng Tang” Style
the typical Chinese ambiance with a twist of Korean. For meetings and
Baked Green Crab with Ginger and Spring Onion
functions, private rooms are available. Each of the eight private rooms, named after major cities in China, can seat up to 16 persons. Cheon San also has a wide selection of Chinese liquors, spirits, and teas.
Braised Fresh Abalone and Scallops Braised Sea Cucumber and Pork Belly in Oyster Sauce Braised Wheat Gluten with Eggplant in Oyster Sauce Braised Vegetables “Lo Han” Style Stir Fried Minced Vegetables and Mushroom served with Crispy Yam
desserts:: Black Glutinous Rice topped with Coconut Milk Chilled Mango Puree with Pomelo and Sago Chilled Almond Bean Curd with Longan Double Boiled White Fungus and Ginseng Chilled Red Bean Cake Deep Fried Durian Ice Cream Deep Fried Milk Cake Cheon San Tropical Fresh Fruit Platter www.dineasiaguide.com
91
Visayas | Cebu | Lapu-Lapu City
CORAL SEASIDE RESTAURANT www.imperialpalace-cebu.com Imperial Palace Waterpark Resort and Spa, M.L. Quezon Highway, Bgy. Maribago, Lapu-Lapu City PH: +63 32 494.5098 FAX: +63 32 494.5070 Email: coral@ip-cebu.com
International Mediterranean Seafood Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Semi-Fine Dining
Monday - Sunday 6:00 pm - 12:00 mn (Closed on Thursdays)
and meaning at Coral Seaside Waterpark
Imperial Resort
and
Palace Spa’s
signature restaurant in Cebu. Coral, in
which
September
salad & appetizer:: Seafood Salad Assorted seafood with herb salad and citrus segment Greek Salad Garden salad with feta cheese, olive, tomato and anchovies Tartar Of Tuna Fresh tuna with mango and herb salad
hot appetizer::
Fine dining is given a new twist Restaurant,
sample menu selections
opened 2009,
only serves
Mediterranean and international cuisines.
Live
seafood
mostly
consisting
of
lobsters,
crabs,
and groupers are naturally the house specialties. Guests may choose the freshest ingredients and decide how they would like their dishes to be prepared. Locals and tourists alike can enjoy a fantastic meal specially prepared by Chef Mattia Stroppa in a stylish, cozy, and elegant atmosphere. Contemporary interiors showcasing local furniture and fixtures blend well with the romantic and spacious environment by the beach. Coral Seaside Restaurant is characterized by the outdoor deck, a comfortable yet romantic space that can be reserved for wedding receptions and other functions.
Pan Seared Scallops Tomato ratatouille with bisque cream and chervil Crispy Soft Shell Crab Pineapple compote with sweet chili sauce
soup:: Lobster Bisque With pan seared lobster tail Spicy Seafood Soup Assorted seafood with coriander
pasta:: Lobster Fettucini Cream Fresh lobster, broccoli, snow peas, white wine and cream Spaghetti Seafood Tomato Assorted seafood with fresh basil and tomato sauce
main course::
Beef Medallion & Lobster Grilled vegetables with port wine jus and lemon butter sauce Wagyu Rib Eye Steak Grilled vegetables with mushroom sauce Steamed Grouper Broccoli and snow peas with saffron cream sauce Grilled King Prawns Mushroom ragout with truffle lemon butter sauce
live seafood::
Selection of fish and seafood cooked to your liking. Pacific Lobster Green Crab Grouper
dessert:: Lemon Grass Brulee Lemon sorbet with pineapple compote Mango Crepe Crepe with mango compote Ice Cream & Sherbet Vanilla ice cream and lemon sherbet
92
FALL/WINTER 2010
Visayas | Cebu | Lapu-Lapu City
MANNY O’S WINE & TAPAS fb.cebu@hilton.com Punta Engaño Road, Mactan Island, Lapu-Lapu City PH: +63 32 4927777 FAX: +63 32 4951431
American Asian Chinese Italian Japanese Korean
Monday - Sunday 4:00 pm - 12:00 midnight
Bar Scene Wine List
sample menu selections wagyu style:: Wagyu Burger Steak Bento Burger in style, wagyu style, from grain-fed cow. One of the priciest burgers in the Philippines. Pair it with the king of Italian wines, the “Barolo’, and enjoy the meal of the “‘KINGS”. Steak “Wagyu” King of the menu, wagyu-style, 200 grams of premium grain-fed beef Wagyu Shio Yake Sushi Lettuce Wrap Wagyu Kalbi
Located at the Hilton Cebu Resort & Spa, Manny O’s is a casual
Grilled Paper Thin Wagyu Covered inoki mushrooms
restaurant that serves Euro-Asian
Wagyu Goulash
fusion cuisine. Most of their dishes
tapas::
are what owner Manuel Osmeña considers as comfort food. Their specialty is the Wagyu beef burger, one of the priciest burgers in the country. The young and affluent in society can also avail of their bestsellers that include the Wagyu
Burger Steak Bento, Charcoal-
Soup of the Day Par Deux Clear and cream soup comes in pair “O’ Salad!” Crumbed calamari and onion rings on crunchy lettuce tossed with extra virgin cold press avocado oil and vinegar Sashimi Usuzukuri Tuna and white snapper presented in two sashimi styles
and the Tempura Tiger Prawn Cocktail. Manny O’s exudes a cozy
Kelbasa Trio Three authentic Polish sausages in the grill: wiejska, mysliwska and sniadaniowa sashimi usuzukuri
and intimate interior illuminated by dim lights and decorated with
Tempura Tiger Prawns Cocktail
red accents, featuring a seventies mural by the bar complete with a
Orange Margarita Spring Rolls Tall spring rolls of yam, pork and veggies in grand marnier infused with margarita dip
Fired Kalbi, Sima’s Twice-Cooked Ribs, Spikey Shaumai, Spring Solls,
panoramic view of the sea, setting the mood for a truly pleasant dinner. The restaurant also has a variety of its own blends of wine and a tapas selection to choose from that complement each other. Specializing in wine pairing dinners, Manny O’s has largely attributed its success for “making ordinary food extraordinary.”
Roast Duck Gyoza Sima’s Twice-Cooked Ribs Spikey Shau-Mai Served with rice wine vinegar “Gold Rush” Foie gras-filled chicken nuggets Buta Kimuchi Thin sliced fillet of pork sautéed with kimchi and eggs Manny’s Pasta Caviar Studded Japanese Risotto Quizas, Pizzas, Quizas Mini margarita pizzas
desserts:: Tropical Fruits Dances with Haagen Dazs among nuts Aged Balsamico Over vanilla ice cream
www.dineasiaguide.com
93
Visayas | Cebu | Lapu-Lapu City
MARU KOREAN RESTAURANT www.imperialpalace-cebu.com
Korean
Imperial Palace Waterpark Resort and Spa, M.L. Quezon Highway, Bgy. Maribago, Lapu-Lapu City PH: +63 32 494 5082 / 5083 FAX: +63 32 494 5070 Email: maru@ip-cebu.com
Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Smoking/Non-Smoking Valet Parking
Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 10:00 pm The taste of traditional Korean cuisine at
can
Maru
be
Korean
experienced Restaurant
located at the Imperial Palace Waterpark Resort and Spa in Cebu. Maru, which is Korean for the “living area” of a traditional Korean house, is an authentic Korean restaurant that serves a full Korean menu ranging from popular Korean dishes like the bestselling tenjang jinghe, kimchi
jinghe, and yeongyang kalbitang to table-grilled Korean-style beef. Chef Yongjin Hwang creatively prepares a healthy combination of spicy vegetables and imported meat offered in a la carte, teppanyaki, and set menus. Add some spice with the authentic Korean kimchi or try the savory beef and octopus jeongol. Classical and avant-garde Korean interiors complement the subdued lighting and fixtures, resulting in a formal but simple ambiance. The restaurant also offers shabu-shabu items, table-top grilling, and a
teppanyaki cooking show. When in town, visit Maru, the only high-end Korean restaurant in Cebu.
sample menu selections korean special menu:: Seng Seon Jolim Spicy fish stew of the day with radish and leek Hae Mul Tang Spicy seafood soup Nakji Bokum Sautéed spicy baby octopus with onion and leek Jeyuk Bokum Sautéed spicy pork belly with onion and leek Shabu Shabu Beef stock with thinly sliced beef strip loin, cabbage, zucchini, mushroom and noodles Seoul Bulgogi Seoul-style marinated sliced beef with marinated jus, noodles and onion L.A. Kal Bi Marinated sliced beef short ribs Cha Dol Baki Pan fried thinly sliced beef Sam Gyeob Sal Pan fried sliced pork belly
korean ala carte menu:: Dolsot Bibim Bap Stone pot rice with assorted vegetables, beef, lettuce and egg Kalbi Jim Marinated beef short rib stew Kimchi Jighe Spicy kimchi stew Kalbi Tang Beef short rib soup with noodles and jujube Mul Neng Myeon or Bibim Neng Myeon Cold noodles with chilled beef broth or spicy chili paste sauce Cheong Kuk Jang Bean paste stew Haemul Soon Tofu Seafood bean curd stew Dogani Tang Beef knee stew with soya dipping sauce Kimchi Jeon Spicy
korean teppanyaki set meals:: Salad , Chicken Porridge, Beef Tenderloin, Bean Sprouts and Garlic, King Prawn, Fried Rice or Noodles, Fresh Fruits
94
FALL/WINTER 2010
Visayas | Cebu | Cebu City
MAYA MEXICAN RESTAURANT www.mayacebu.com
Mexican
Crossroads, Banilad, Cebu City PH: +63 38 238.9552 Email: tacos@mayacebu.com
Bar Scene Catering Delivery Takeout Full Bar Wine List Live Music/Entertainment Indoor/Al Fresco Private/ Function Rooms Vegetarian-Friendly Major Credit Cards Accepted
Monday - Sunday 11:00 am until late night
sample menu selections botanas y antojitos:: Guacamole Hand-mashed avocado with onions, organic cilantro and lime Coctel De Camarones Tender poached shrimp with our own homemade cocktail sauce Salsa Roja Tomato salsa with coriander and chilies served with homemade masa chips
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.
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
95
Visayas | Negros Oriental | Dumaguete City
CASABLANCA www.dumaguete-restaurants. Filipino com International Italian Rizal Boulevard corner Japanese Noblefranca Street, Mediterranean Dumaguete City Seafood PH: +63 035 422.4080 Steaks +63 0917 302.2030 Banquet Catering Email: guesanin@gmail.com Indoor /Al Fresco dining Private/Function Rooms Monday - Sunday Wine List 8:00 am - 11:00 pm Valet Parking Major Credit Cards accepted Movie lovers might very well know where Casablanca got its name. Austrian born chef Guenther Sanin has been cooking up dishes for Dumaguete diners since the restaurant opened in 2007. Choose from Japanese, Mediterranean, Italian, and Filipino dishes and a variety of seafood and steaks. Try the Carpaccio Ciprian, Bruschetta, and Vitello Tonnato for starters. The Hunters Platter, which is a selection of beef, pork medallions, and bratwurst with pan fried potatoes and mushroom sauce, is available for meat lovers. Pasta dishes such as Lasagne al Forno, Homemade Pasta, and Spaghetti Casablanca can be found in the menu for those craving for Italian food. Satisfy your sweet tooth with their crepes and ice cream such as Bananarama or Ice Cream Vienna Style. Casablanca is also home to the only authentic sushi bar in Dumaguete City. Customers are assured of quality food and service since the staff has been trained by European and Japanese chefs with the additional advantage of having an in-house academy for culinary arts. Restaurant goers will always have something to look forward to with their monthly themed weeks like Greek week, Barbecue week, and Austrian week. Exquisite wines from France, Italy, Germany, Australia, and Latin America are also available. Casablanca’s deli also has the finest cheeses, cold cuts, and sausages.
sample menu selections Carpaccio Cipriani Thinly sliced beef, moistened with olive oil and calamanci juice, seasoned with capers and parmesan cheese. Bruschetta Oven toasted bread slices with finely chopped tomatoes, olives and a touch of cheese Vitello Tonnato Slices from pork loin with capers and tuna crème Cheese Crème Soup Blue cheese crème soup with croutons Chicken Soup Thai-Style Coconut soup with vegetables and Thai spices Tyrolean Dumpling –Soup Bread dumplings with bacon in clear beef broth Hunters Platter Selection of beef, pork medallions and bratwurst, pan fried potatoes and mushroom sauce Beef Tenderloin Imported beef tenderloin in green peppercorn sauce Fiaker Gulasch with Dumplings Beef stew of Hungarian origin seasoned with paprika, fried egg and sausage Lasagne al Forno Pasta Layers with a rich meat sauce and homemade Béchamel sauce Homemade Pasta Daily fresh homemade pasta in creamy blue cheese sauce Spaghetti Casablanca Special Casablanca pasta surprise, baked in aluminum foil
96
FALL/WINTER 2010
MINDANAO RESTAURANTS Davao 99 100
FARFALLA PASTA BAR MAMU’S
PHOTO SOURCE: BR ASSERIE BOHEME
davao city
MAP SOURCE: w w w.davaotraveler.com
DAVAO MAP
Mindanao | Davao | Davao City
FARFALLA PASTA BAR farfallapastabar@yahoo.com La Core Spa Bldg. Victoria Plaza Compound, J. P. Laurel Ave., Davao City PH: +63 82 222.0630 FAX: +63 82 227.9418 Tuesday - Sunday 10:00 am to 12:00 mn
French Italian Catering Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Reservation Suggested Dress Code: Casual Homemade pasta fresh everyday
Experience dining in an intimate setting with a warm ambiance and a French Riviera feel at Farfalla Pasta Bar. CCA-educated chef patron Celine Le Neindre whips up delectable dishes using the best and freshest products Mindanao has to offer. Among the bestsellers are the 3-Cream Mushroom Farfalla, Osso Bucco, and Baked Lapu-Lapu Fillet. Start your meal with the colors and flavors of Italy with the Tomato Goat Cheese Mozzarella Ferry’s Wheel with basil, balsamic reduction, and olive oil. Enjoy homemade pasta made fresh everyday such as the Broccoli, Asparagus, and Zucchini Fussili, and the Wild Mushroom Farfalla. Seafood lovers can order the homemade Cured Blue Marlin or the Breaded Cream Dory Fillet. Angus Beef and Hungarian Sausage in homemade fresh tomato sauce are also available for meat lovers. End your meal with desserts such as Pecan Pie a la mode, Warm Apple Crumble with Vanilla Ice Cream and cookie dough bits, and Chocolat Moelleux which has over 70% Belgian chocolate. With simple yet comfy furniture, the restaurant offers personalized service and gives attention to classic French traditions without going all the way into fine dining. Enjoy ‘good food, good times, every time’ at Farfalla Pasta Bar.
sample menu selections starters:: Oven roasted little vegetables stuffed with ground beef, bell peppers and mushrooms Bagna Cauda, a tasty Italian dip of anchovy and garlic in virgin olive oil with crunchy vegetables Carpaccio of homemade cured marlin served in virgin olive oil, lemon and freshly ground pepper Ferry’s Wheel of sliced goat cheese mozzarella and red tomatoes in Italian balsamic dressing Tasty New Zealand Mussels Marinière, white wine cream sauce or Italian olive oil, garlic and chili
salad::
Light Garden Salad with Sundried Tomatoes, in Italian balsamic dressing Davao-Made Goat Cheese Salad with Sliced Pears, in honey-lemon vinaigrette Iceberg Wedge Salad and French Blue Cheese Dressing, with bacon bits, red onions and tomatoes Salade Nicoise a l’Italienne in Italian balsamic dressing
soup::
Broccoli and Asparagus Melange, served with a drop of pesto Winter Pumpkin and Carrots, cooked with a zest of orange Cream of Corn, Fresh Chicken shreds, and little spring onions
pasta suggestions:: Sundried Tomato Spaghetti Wild Mushroom Cream Farfalle
Vongole Linguini, small clams in white wine sauce Spicy Squid Pesto Penne
seafood, meat, and poultry:: Boneless and Fatless Pork Escalopes à la Milanèse, with spaghetti in pomodoro sauce Oven Baked Fillet of Garoupa, crusted with foccacia bread crumbs, served with roasted tomatoes Casserole of Osso Bucco a La Cremosa served with warm couscous semolina Grilled Salmon Fillet, with lime, on a bed of garden fresh sautéed spinach leaves
side dishes::
Sautéed Potatoes, Mashed Potatoes, Potato Dauphinois, French Fries, Garlic/Plain Brown Rice, Assorted Steamed Vegetables, String Beans, Sautéed Fresh Spinach
www.dineasiaguide.com
99
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 100
FALL/WINTER 2010
INDEX BY A-Z
A-Z 69 89 90 70 60 78 73 71 62 96 79 91 63 59 92 86 99 82 64 77 100 93 94 95 72 66 68 83 80 81 74 67 76 87 75 88
8 SPICES ABACA RESTAURANT ANZANI BAGOONG CLUB BARCINO BIGG’S DINER BORDEAUX C2 CLASSIC CUISINE CARPACCIO CASABLANCA CHEF DOY’S GOURMET RESTAURANT CHEON SAN CHESA BIANCA CHILI PEPPERS CORAL DOS MESTIZOS FARFALLA PASTA BAR HAWAIIAN BAR-B-QUE I’M ANGUS STEAKHOUSE LE CHEF AT THE MANOR MAMU’S MANNY O’S MARU MAYA MEXICAN RESTAURANT NINYO NU.VO OCEANA PAMANA PESCADOS SANCTUARIO SANCTUARIO CAFE & GRILL THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TI BRAZ TOKI JAPANESE FUSION ZUZUNI
INDEX BY CITY/AREA
INDEX BY CITY/AREA
ANGELES CITY
MUNTINLUPA CITY
76
67
THE YATS RESTAURANT
THE FRENCH CORNER
BAGUIO CITY
PASIG CITY
77
60 71
LE CHEF AT THE MANOR
BORACAY 86 82 87 88
DOS MESTIZOS HAWAIIAN BAR-B-QUE TI BRAZ ZUZUNI
CEBU 89 90 91 92 93 94 95
ABACA RESTAURANT ANZANI CHEON SAN CORAL MANNY O’S MARU MAYA MEXICAN RESTAURANT
DAVAO 99 100
FARFALLA PASTA BAR MAMU’S
BARCINO C2 CLASSIC CUISINE
PUERTO PRINCESA CITY 80
PESCADOS
QUEZON CITY 69 70 64 59 72
8 SPICES BAGOONG CLUB C2 CLASSIC CUISINE CHILI PEPPERS NINYO
SAN JUAN CITY 71
C2 CLASSIC CUISINE
TAGAYTAY CITY 71 82 83 81
C2 CLASSIC CUISINE HAWAIIAN BAR-B-QUE PAMANA SANCTUARIO CAFE & GRILL
DUMAGUETE CITY 96
CASABLANCA
LEGASPI CITY 59
CHILI PEPPERS
MANILA 71
TAGUIG CITY 54 73 74 75
BARCINO BORDEAUX THAI AT SILK TOKI JAPANESE FUSION
C2 CLASSIC CUISINE
MANDALUYONG CITY 71
C2 CLASSIC CUISINE
MAKATI CITY 60 71 62 63 59 64 66
BARCINO C2 CLASSIC CUISINE CARPACCIO CHESA BIANCA CHILI PEPPERS I’M ANGUS STEAKHOUSE NU.VO www.dineasiaguide.com
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INDEX BY CUISINE
INDEX BY CUISINE AMERICAN 89 78 59 93 80
ABACA RESTAURANT BIGG’S DINER CHILI PEPPERS MANNY O’S PESCADOS
ASIAN 78 79 82 93 72
BIGG’S DINER CHEF DOY’S GOURMET RESTAURANT HAWAIIAN BAR-B-QUE MANNY O’S NINYO
BARBEQUE/GRILLED 78 73
102
BIGG’S DINER BORDEAUX
FALL/WINTER 2010
79 59 82 77 83 81 67 87 76
CHEF DOY’S GOURMET RESTAURANT CHILI PEPPERS HAWAIIAN BAR-B-QUE LE CHEF AT THE MANOR PAMANA SANCTUARIO CAFE & GRILL THE FRENCH CORNER TI BRAZ THE YATS RESTAURANT
CHINESE 91 93
CHEON SAN MANNY O’S
CONTINENTAL 78 77 67 76 87
BIGG’S DINER LE CHEF AT THE MANOR THE FRENCH CORNER THE YATS RESTAURANT TI BRAZ
ECLECTIC/WORLD CUISINE 68
OCEANA
EXOTIC/FUSION 72 76
NINYO THE YATS RESTAURANT
FILIPINO 70 78 96 71 79 59 86 82 77 100 83 80
BAGOONG CLUB BIGG’S DINER CASABLANCA C2 CLASSIC CUISINE CHEF DOY’S GOURMET RESTAURANT CHILI PEPPERS DOS MESTIZOS HAWAIIAN BAR-B-QUE LE CHEF AT THE MANOR MAMU’S PAMANA PESCADOS
INDEX BY CUISINE
81 67 87
SANCTUARIO CAFE & GRILL THE FRENCH CORNER TI BRAZ
FRENCH 73 99 77 72 66 67 76 87
BORDEAUX FARFALLA PASTA BAR LE CHEF AT THE MANOR NINYO NU.VO THE FRENCH CORNER THE YATS RESTAURANT TI BRAZ
GREEK 88 80 72
ZUZUNI MANNY O’S NINYO
INTERNATIONAL 78 90 96 92 100
BIGG’S DINER ANZANI CASABLANCA CORAL MAMU’S
72 76
NINYO THE YATS RESTAURANT
ITALIAN 96 87
CASABLANCA TI BRAZ
JAPANESE 96 75
CASABLANCA TOKI JAPANESE FUSION
KOREAN 93 94
MANNY O’S MARU
MEDITERRANEAN 89 90 73 96 92 77 66 80 67
ABACA RESTAURANT ANZANI BORDEAUX CASABLANCA CORAL LE CHEF AT THE MANOR NU.VO PESCADOS THE FRENCH CORNER
87 88
TI BRAZ ZUZUNI
MEXICAN 95
MAYA MEXICAN RESTAURANT
SEAFOOD 96 92 86 82 83 80 76 87
CASABLANCA CORAL DOS MESTIZOS HAWAIIAN BAR-B-QUE PAMANA PESCADOS THE YATS RESTAURANT TI BRAZ
SPANISH 60 73 86 83 80
BARCINO BOURDEAUX DOS MESTIZOS PAMANA PESCADOS
www.dineasiaguide.com
103
INDEX BY CATEGORY
STEAKS 78 96 86 82 64 83 76
BIGG’S DINER CASABLANCA DOS MESTIZOS HAWAIIAN BAR-B-QUE I’M ANGUS STEAK HOUSE PAMANA THE YATS RESTAURANT
SWISS 63
CHESA BIANCA
THAI 70 74
8 SPICES THAI AT SILK
VEGETARIAN 78 95 74 88
104
BIGG’S DINER MAYA MEXICAN RESTAURANT THAI AT SILK ZUZUNI
FALL/WINTER 2010
INDEX BY CATEGORY
INDEX BY CATEGORY BANQUET 69 90 70 60 73 96 86 77 68 81 67 76 87 88
8 SPICES ANZANI BAGOONG CLUB BARCINO BORDEAUX CASABLANCA DOS MESTIZOS LE CHEF AT THE MANOR OCEANA SANCTUARIO CAFE & GRILL THE FRENCH CORNER THE YATS RESTAURANT TI BRAZ ZUZUNI
BAR SCENE 54 59 93 95 66 87
BARCINO CHILI PEPPERS MANNY O’S MAYA MEXICAN RESTAURANT NU.VO TI BRAZ
BYOB 60
BARCINO
76 87 88
THE YATS RESTAURANT TI BRAZ ZUZUNI
CATERING 90 60 78 73 71 62 96 79 63 86 99 77 100 95 68 80 74 67
ANZANI BARCINO BIGG’S DINER BORDEAUX C2 CLASSIC CUISINE CARPACCIO CASABLANCA CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA DOS MESTIZOS FARFALLA PASTA BAR LE CHEF AT THE MANOR MAMU’S MAYA MEXICAN RESTAURANT OCEANA PESCADOS THAI AT SILK THE FRENCH CORNER
DELIVERY 78 71 79 59 95 80
BIGG’S DINER C2 CLASSIC CUISINE CHEF DOY’S GOURMET RESTAURANT CHILI PEPPERS MAYA MEXICAN RESTAURANT PESCADOS
LUNCH BENTO BOX DELIVERY 75
TOKI JAPANESE FUSION
DRESS CODE – BEACH CHIC 89
ABACA RESTAURANT
DRESS CODE – SMART CASUAL 90 99 72 76
ANZANI FARFALLA PASTA BAR NINYO THE YATS RESTAURANT
www.dineasiaguide.com
105
INDEX BY CATEGORY
FULL BAR 89 90 60 73 86 77 95 74 67 76 88
ABACA RESTAURANT ANZANI BARCINO BORDEAUX DOS MESTIZOS LE CHEF AT THE MANOR MAYA MEXICAN RESTAURANT THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT ZUZUNI
FONDUE 63 83
CHESA BIANCA PAMANA
LIVE MUSIC/ENTERTAINMENT 90 73 79 86 76 95
ANZANI BORDEAUX CHEF DOY’S GOURMET RESTAURANT DOS MESTIZOS LE CHEF AT THE MANOR MAYA MEXICAN RESTAURANT 66 81 87
NU.VO SANCTUARIO CAFE & GRILL TI BRAZ
INDOOR/AL FRESCO DINING 69 89 90 70 60 78 73 62 96 79 63 59 92 86 99
106
FALL/WINTER 2010
8 SPICES ABACA RESTAURANT ANZANI BAGOONG CLUB BARCINO BIGG’S DINER BORDEAUX CARPACCIO CASABLANCA CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA CHILI PEPPERS CORAL DOS MESTIZOS FARFALLA PASTA BAR
INDEX BY CATEGORY 100 94 95 72 81 75
MAMU’S MARU MAYA MEXICAN RESTAURANT NINYO SANCTUARIO CAFE & GRILL TOKI JAPANESE FUSION
MAJOR CREDIT CARDS ACCEPTED
82 77 83 100 91 72 66 81 74 67 87 69 88
HAWAIIAN BAR-B-QUE LE CHEF AT THE MANOR PAMANA MAMU’S MARU NINYO NU.VO SANCTUARIO CAFE & GRILL THAI AT SILK THE FRENCH CORNER TI BRAZ UNIT 8 CAFÉ ZUZUNI
69 89 90 70 60 73 62 96 63 92 86 82 64 100 94 83 81 67 76 87 75
8 SPICES ABACA RESTAURANT ANZANI BAGOONG CLUB BARCINO BORDEAUX CARPACCIO CASABLANCA CHESA BIANCA CORAL DOS MESTIZOS HAWAIIAN BAR-B-QUE I’M ANGUS STEAKHOUSE MAMU’S MARU PAMANA SANCTUARIO CAFE & GRILL THE FRENCH CORNER THE YATS RESTAURANT TI BRAZ TOKI JAPANESE FUSION
RESERVATION REQUIRED 89 90 71 92 86 99 72 74 76
ABACA RESTAURANT ANZANI C2 CLASSIC CUISINE CORAL DOS MESTIZOS FARFALLA PASTA BAR NINYO THAI AT SILK THE YATS RESTAURANT
SEMI-FINE DINING 92
CORAL
SMOKING & NON-SMOKING 58 63
CARPACCIO CHESA BIANCA
TAKEOUT 60 71 62 63 86 95 68 80
BARCINO C2 CLASSIC CUISINE CARPACCIO CHESA BIANCA DOS MESTIZOS MAYA MEXICAN RESTAURANT OCEANA PESCADOS
PRIVATE/FUNCTION ROOMS 69 89 90 70 60 78 73 62 96 79 63 86
8 SPICES ABACA RESTAURANT ANZANI BAGOONG CLUB BARCINO BIGG’S DINER BORDEAUX CARPACCIO CASABLANCA CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA DOS MESTIZOS www.dineasiaguide.com
107
INDEX BY CATEGORY
VALET PARKING 73 71 96 72
BORDEAUX C2 CLASSIC CUISINE CASABLANCA NINYO
WEEKEND BRUNCH 85
ABACA RESTAURANT
WINE LIST 89 90 60 73 62 96 63 92 86 99 82 64 93 94 95
108
ABACA RESTAURANT ANZANI BARCINO BORDEAUX CARPACCIO CASABLANCA CHESA BIANCA CORAL DOS MESTIZOS FARFALLA PASTA BAR HAWAIIAN BAR-B-QUE I’M ANGUS STEAKHOUSE MANNY O’S MARU MAYA MEXICAN RESTAURANT
SPRING/SUMMER 2010
72 66 83 80 74 67
NINYO NU.VO PAMANA PESCADOS THAI AT SILK THE FRENCH CORNER
76 75 88
THE YATS RESTAURANT TOKI JAPANESE FUSION ZUZUNI
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116
SUMMER/FALL 2010
FALL/WINTER 2010