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YOUR COLLECTION OF CULINARY EXCELLENCE Make Way for Maya :: A Sight to See and The Place to Be :: Hungry for Hapadog :: Secret of the Master :: The Dark History and Bright Future of Chianti :: Let Cebu Captivate You :: The Boutique of Luxury :: The Mediterranean Experience :: Man for All Reasons :: Nourish Your Soul, Awaken To New Beginnings

SPRING/SUMMER 2011


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SPRING/SUMMER 2010


EDITOR’S NOTE

It’s Dine Asia’s third year and 2011 will be more promising as we announce the vital partnership of the company! More and more people come to Asia today either for business or pleasure. As a responsible publisher, I realize the need to provide more information about our side of the globe. From the beginning, Dine Asia’s objective has been to inform, educate, and entertain the public with quality contents, to come up with a guide that will take you, our most loyal and avid readers, to certain heights of knowledge and awareness. Having a new partner from New York, we are now able to mark this milestone in our corporate history through our expansion in terms of circulation, establishing our presence in the U.S. market, particularly in New York City and New Jersey. As we move ahead toward our goals, we continue to give you more exciting features. This is the very first time we are launching Dine Asia in an out-of-town venue, Maya Mexican Restaurant and Tequila Lounge, Cebu’s most authentic Mexican restaurant, which graces the cover of our summer issue. We feature German master chef Hubertus Cramer who reveals the secret ingredients to his success and Hans Hauri, the Swiss general manager of Marco Polo Plaza Cebu. Naturally, we highlight Cebu in a lengthy feature that discusses how the province goes cultural and culinary. As in issues past, we feature more innovative restaurants from more cities around the country. For this and everything else, I would like to thank the most dedicated and ever loyal team who made this new issue once again possible. To the Lord above, thank you for Your continued guidance. Summer is almost here, so don’t forget to have fun and read on!

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SPRING/SUMMER 2011


SPRING/SUMMER 2011 CONTENTS

FEATURES

entice your appetite::

9

Through the Lens of... Melody De Jesus

let’s talk about it:: 10 12

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

over dinner::

16

Make Way for Maya

spice it up::

19

Secret of The Master

satisfy our bellies::

20

What Makes Yogurt...Yogurt?

with wines + spirits::

22 24 26

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

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

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

pampering wellness:: 46 50 52

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FALL/WINTER 2010

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


RESTAURANTS LUZON Makati City

Baguio City

57 58 59 60 61 62

86 75

BRASSERIE BOHEME by THE GUSTAVIAN CHILI PEPPERS CONTINENTAL NUVO TAIPAN THE PLANTATION

Mandaluyong City 63

SALT & PEPPER

Manila City 64

CENTURY TSUKIJI

Puerto Princesa City 76

PESCADOS

VISAYAS BOHOL 79

LANTAWAN

Boracay

Muntinlupa City

80 81

65

Cebu

THE FRENCH CORNER

FLORA CAFÉ LE CHEF AT THE MANOR

DOS MESTIZOS ZUZUNI

San Juan City

82 83 57 88 89 86 84

70 71

Dumaguete

Quezon City 66 67 68 69

BAGOONG CLUB RESTO HAPADOG MANGO TREE BISTRO NINYO

LUGANG CAFÉ Tian-Di

Taguig City 72 73

BORDEAUX TOKI

Angeles City 74

THE YATS RESTAURANT

90 91 92

ABACA RESTAURANT ANZANI BRASSERIE BOHEME BY THE GUSTAVIAN BLU BAR & GRILL FERIA FLORA CAFÉ MAYA MEXICAN RESTAURANT

CASABLANCA KRI LIKHA

MINDANAO Davao 95 96

FARFALLA PASTA BAR MAMU’S RESTO BAR

www.dineasiaguide.com

7


MARY ANNE MEILY Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

BAMBI TORRES-CAMUS Associate Editor

KATHLEEN ASUNCION Assistant Associate Editor

DOMINIC MEILY

Creative/Art Director

MARCUS MAGUIGAD

Regional Director for Marketing

PAULINE MISA

Assistant Regional Director for Marketing

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

CRISTY DERIGE

Sales & Production Coordinator

DENNY WANG Wine Adviser

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

BOJO SAWIT •NORMAN LLESES Contributing Photographers

DINE ASIA GUIDE PUBLISHING Publisher

ROSAMON VILLA-REAL CALICA President

MARY ANNE MEILY Chief Executive Officer

DOMINIC MEILY VP-Creative

CARLOS CODILLA Liaison Officer

PATRICK ANTHONY MEILY

VP-Production

ON THE COVER

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

Dine Asia - A Guide to the Best Restaurants in Town is published three times a year March, July, and November - by Dine Asia Guide Publishing with office address located at 836-B Balagtas Street, Shaw Blvd., Mandaluyong City. Tel. No. +63 2 986.6829. No part or any portion of this publication may be copied, used, or reproduced in any manner in whatever form without the express written permission or approval of the publisher. All information on hotels, restaurants, products, and services featured in Dine Asia have been verified to be correct and existing at the time of publication. Readers are advised to use the contact information provided herein. Correspondence, subscription inquiries, and other information in listing your restaurant in our next issue may be sent to the above address or emailed at info@dineasiaguide.com. You may also visit our website at http://www.dineasiaguide.com.

MAYA MEXICAN RESTAURANT and TEQUILA LOUNGE Crossroads, Banilad, Cebu City PH: +63 32 238.9552 www.mayacebu.com

ERRATUM In the Fall/Winter 2010 issue, on page 53, the contact information of Organique Acai Berry is www. organique.asia with tel. no. 399.2485. In the Index by City/Area page on page 101, the restaurant Bagoong Club found on page 70 should have been under Quezon City. For all the oversights, our apologies. ACKNOWLEDGMENTS Executive director Cinbeth Orellano and tourism officer Anna Quisumbing of the Cebu City Tourism Commission, Sinulog Foundation executive director Ricky Ballesteros, Catherine Gabronino, Jack Kidwiler, Denny Wang, Poch and Cha Naval, Arch. Fred and Ina Sibug, Lucille Bocobo, Bing Daza, Angel Austria, Carol Bote, Mimi Maguigad, Dr. Carl Calica, Mark Meily, Norman Castillo, Vanessa Remollo, and the Meilys, thank you for all the support.

All rights reserved. © 2011 by Dine Asia Guide Publishing. 8

SPRING/SUMMER 2011


THROUGH THE OF

LENS

..... Melody de Jesus

BY NORIKO HANAJIMA

O

ne look and I instantly knew she was an artist! What I thought to be a a very limited encounter turned out to be the exact opposite. Melody Grace de Jesus is your day-to-day superwoman. Currently the membership manager of The Tower Club in Makati, she handles the photography of one of the country’s most elite clubs attended by the most prominent and influential businessmen. But come weekends, she transforms to her other self - a photographer! Responsible for the billboard of Perfect Match, a concert featuring Nina, Paolo Santos, Nyoy Volante, and Jimmy Bondoc, she continues to shoot celebrity – material photos from studio shoots, to special occasions and business functions. A woman who has an eye for essential beauty and the heart to process them into beautiful images, Melody proves to be a true artist.

How did your interest in photography began? It was really something that I wanted even when I was a child. I remember I was our family’s photographer. Whenever we have parties or special occasions, I always take photos. It was both a hobby and an interest for me. How did you cultivate this interest? Did you take up photography? Through self-study. After graduating with an HRM degree, I worked for Manila Midtown. When management decided to close and turn the place into into a condominium (now Adriatico Residences), I took a break and rested for a year. Then, I worked for a photography studio as sales and marketing manager. Afterwards, I requested if I can be a photographer. Then it started. On my own, I studied the lenses, the lighting, the angles, and through observation. True enough, my efforts paid off because I was promoted to assistant managing photographer then to senior photographer. I was also on the launching team of Maternity Photography. Although later on, I attended basic photography in PCCI and a few more seminars about wedding photography.

began, only a few photographers were allowed to shoot for it. It is very important for the client to feel that she is safe especially most of the poses will either be naked or will show her tummy. I needed to explain to them what is in every photo, a flower may just look like a flower but to me it is a dancing lady.

What types of photography do you enjoy most? Why?

Do you think photography is a skill, an art, or a combination of both?

Maternity, infant, and fashion photography because these three allow me to be as creative as I can be. I like capturing the priceless connection between a parent and a child. I am able to shoot insightful photos out of simple ideas. Just like my favorite quote from The Prince, “One sees clearly only with the heart. Anything essential is invisible to the eye,” like a child holding a mother’s hand or a child smiling with all her innocence. The same for fashion. I am able to play with the mood and my ideas – lights, trends, glamour, and make-up since I’m also a make-up artist.

It’s a talent. You really have to put your heart into it to come up with beautiful photos. Once I had a photo exhibit, and as I toured my guests, I needed to explain to them what is in every photo, a flower may just look like a flower but to me it is a dancing lady.

And what are those that you find most challenging? Maternity also. It is very challenging because of the poses as most pregnant women tend to be extra-sensitive. This is also why when maternity photography

Today when photography is used not only to illustrate ideas but also to inform, do you see yourself engaging in photo journalism or similar activities? Yes, I would like very much to try photo journalism. Actually, whenever I travel, I make it a point to shoot stree children. There is something in them that I cannot explain. But whatever it is, it is so powerful. And right now, I am working with a foundation that helps abused children.


SALON DE NING:

A Sight to See and the Place to Be A new hip, and stylish venue gives us one more reason to visit The Peninsula Manila.

BY KATHLEEN ASUNCION

“To live in comfort with one’s friends, one must be free to entertain and be entertained”

B

orn out of a fictional character, Salon de Ning located at The Peninsula Manila, showcases an eclectic collection of furniture from all around the world. Enter Salon de Ning and you will be thrust into the world of Madame Ning, a jetsetter socialite from Shanghai in the 1930s. Madame Ning loved to travel and see the world. Having a knack for collecting various objects from exotic places she has visited, Madame Ning has filled her home with all sorts of things. In Salon de Ning, the word ‘minimalist’ is unheard of. Stepping into every room is a visual feast with elegant chandeliers, animal print furniture, and couches in bold colors. Designed by Henry Leung of Chhada Siembieda Leung Limited, Salon de Ning evokes the feeling of being in 1930s Shanghai, the “Paris of the East”. One would marvel at the numerous objets d’ art that make up every themed room in Salon de Ning. The Boxing themed room is inspired by the 1937 World Heavyweight champion Joe Louis who was rumored to be in love with Madame Ning. Sample Salon de Ning’s Asian fusion cuisine while in the Boxing room decorated with punching bags, boxing gloves, and photos of Joe Louis. Mingle with friends while having their signature cocktail, Ning Sling, in the room that showcases an Imeldiffic Madame Ning’s

shoe collection similar to that of former first lady Imelda Marcos. Munch on their bestselling pork adobo for appetizer while in the Zeppelin room and be transported to New York while flying over the Empire State Building. The room is inspired by Madame Ning’s friend, German Count Ferdinand von Zeppelin, who came up with the design of the aircraft. Try Salon de Ning’s own brand of Champagne, Champagne de Ning while in the Shanghai room which is reminiscent of Madame Ning’s Shanghai mansion. In this room, numerous photos in sepia cover the walls and Shanghainese furniture accent the glamorous area. Having opened in December 2010, Salon de Ning is slowly becoming the perfect venue for parties and other social gatherings. Live entertainment will keep you energized and will set the mood for your stay in Salon de Ning. With a design that trumps The Peninsula’s Salon de Ning in New York, Shanghai, and Hong Kong, Salon de Ning at The Peninsula Manila is captivating, glamorous, and eclectic yet far from being tacky. It is like stepping into a very chic museum. It is a hodgepodge of different furniture and art pieces yet everything seems so cleverly put together. If you’re looking for a unique place to eat, have a few drinks, and mingle with friends, swing by Salon de Ning for an art deco bar lounge experience that is one of its kind.


KUNG HEI FAT CHOI at Salon De Ning


Hungry for

Hapadog BY KATHLEEN ASUNCION

A new restaurant gives a Japanese twist to the classic American hotdog.

HAPA adj 1. Slang. Of mixed racial heritage with partial roots in Asian and/or Pacific Islander ancestry n 2. Slang. A person of such ancestry. (der./ Hawaiian: hapa haole (half white)

F

rom the streets of North America, business partners Khristine and Karen Ong, and Ray Serion established their own mainstream brand, Hapadog, a Philippine/Canadian-owned and operated restaurant serving Japanese-style hotdogs as its flagship product. In today’s highly competitive environment, it is becoming increasingly difficult to differentiate one food outlet from another. Hapadog hotdogs are unique, trendy, very flavourful, and is the answer to an increasing demand for gourmettype convenience food. Contemporary in nature, Hapadog will pioneer the country’s most unique fusion food offering, merging the western American hotdog with traditional Japanese ingredients - a combination of Japanese-style toppings infused over the finest quality wiener, nestled inside the freshest baked Japanese hotdog buns. Located at the Sky Garden of SM North Edsa, Hapadog provides a new way of enjoying Japanese food. The exteriors of the restaurant give a traditional Japanese feel with wooden slats on the walls. Once inside, customers will be transported to the present with a cosmopolitan Japa-

nese look that is very chic, modern, and unique, providing a casual yet sophisticated feel. With nine signature hotdogs to choose from, diners will surely be tempted to try out each one. Every single signature hotdog is unique with different flavors and textures suited to varying taste buds. The signature Hapadog has caramelized onions, Japanese or wasabi mayo, teriyaki flakes, and spring onions. Among the bestsellers are the Kat’s Meow and the Temp-tation Dog. Fans of Tonkatsu or Katsudon will be craving for Kat’s Meow which is breaded hotdog with pickled radish, tonkatsu sauce, bonito flakes, and your choice of Japanese or wasabi mayo. Tempura lovers will enjoy the Temp-tation Dog with breaded hotdog, grated daikon, tentsuya sauce, and spring onions. Other signature hotdogs have really creative and catchy names. Taking a bite out of the classic cartoon character, Popeye’s Dog contains spinach, roasted sesame dressing, as well as black and white sesame seeds while Miso Huuungry contains apple miso and tomyao. If you’re willing to try a Hapa twist to the California Maki, try the


Californippon which has avocado or mango, cucumber, tamago, kani, ebiko, japanese or wasabi mayo, and nori flakes. The Korokke Dog is also a must-try, with mashed potato, tonkatsu sauce, Japanese mayo and nori flakes. If you are adventurous when it comes to food and you’re willing to try something really different, try the Ka-noodle My Dog which has vegetable yakisoba, nori, and pickled ginger. Finally, the H-dog is a signature hotdog different from the other signature hotdogs. With a beef patty in the shape of a hotdog, the H-dog also contains cucumber, tomatoes, grilled pineapple, and Japanese or wasabi mayo. It is Hapadog’s version of the Hawaiian burger and is named after Wave radio deejay H-Town. Hapadog uses European-style wieners for their hotdogs. The hotdogs can also be substituted for chicken dog and fish dog which is perfect during the Lenten season. All signature hotdogs are the brainchild of Khristine Ong. The delectable innovations would not have been possible without the help of their mentor, Anthony Elepano, of Chef Tony’s Popcorn fame. Hapadog, however, is not limited to hotdogs. They also serve Hapa Sides which include: Korokke, a croquette with your choice of minced beef or creamy seafood filling, Furaidopoteto, their version of fries and dip with your choice of Japanese tartar, wasabi, truffle or ginger mayo, Karaage, the Japanese fried chicken, and Edamame, which are salted Japanese soybeans. If you want something healthy, Hapadog also serves Gomaae (spinach salad) and Kyuuri (cucumber salad). If you have a sweet tooth, sample their one-of-a-kind dessert, Green Tea Lollicakes, courtesy of LJ Moreno-Alapag of the Lollicake Factory, which are also available in Mercato Centrale at the Bonifacio Global City. If you want to unwind after a long day and just sit back, relax, and have a few drinks with friends, you can order drinks from the Hapa Bar. Hapadog’s bomb series include: the Green Lantern, Emperor, Hiroshima Bomb, Dr. Kobayasi, Buko Bomb, The Rising Sun, and the Sake

Bomb. If you want to add a little excitement to your drinks, try the Sake Bomb. Upon delivering the drinks, the servers would yell “SAKE, SAKE, SAKE, BOMB!!!” at which point the customer would bang the table and the sake cup or shot glass would fall into the beer glass. This is similar to when the Greeks say “OPA!” and break a glass to express thanks and to celebrate life. For the flaming series, the Hot Fuji Apple Pie, Lemon Drops, Red Sushi Shot, Geisha Shot, and the Tokyo Winter are available. Jello shots are also included in the menu. For a more exciting meal, try pairing these drinks with the signature hotdogs. For example, the Sake Bomb can be paired with the Temptation Dog while the teriyaki-based Hapadog can be paired with the Ramune (Japanese soda). Classified as convenient gourmet food, Hapadog aims to bring something new to the Philippine restaurant industry with an excellent presentation and quality service. The entire staff underwent extensive training and food tasting to make sure that they know the ins and outs of Hapadog. Prior to their opening, Hapadog has been providing midnight snacks to hungry foodies at the Midnight Mercato Lifestyle Food Market in Bonifacio Global City during Fridays and Saturdays, and the response has been overwhelming. Even non-hotdog lovers keep on coming back for more. So if you love Japanese food but tired of the usual Japanese dishes, head on to Sky Garden and have a Hapa, for “a taste experience like no other.”

SM North EDSA, Sky Garden, Quezon City PH: +63 2 519.6889 TELEFAX: +63 2 519.6889 Email: karen@hapa-dog.com www.hapa-dog.com


I

SLANDS PHILIPPINES

REVIVING the CULTURAL FESTIVALS Centro Escolar University School of Nutrition and Hospitality Management Association of Tourism Student

Objectives: At the end of the activity, participants should be able to: Appreciate the different cultures and traditions by means of presenting various dance festivals and the province of origin all over the country. Demonstrate consciousness in the continued deterioration of the Philippine ecosystem. Integrate the theories learned in tourism-related subjects, particularly in events and convention management, domestic tourism, tour guiding, and ecotourism. Establish camaraderie and cooperation among the students.


MAKE WAY FOR MAYA BY PATRICK ANTHONY MEILY

Andale! Andale! Cebu’s only authentic Mexican restaurant is sweeping the Queen City of the South, telltale signs that our favorite tacos, tortillas, tamales, and other delectable Mexican dishes will continue to delight our discriminating tastes.


F

or centuries, the cuisine of Mexico, a populous country in North America, has significantly developed into a combination of culinary trends brought about by Spanish colonial elements and indigenous cultures. These influences have resulted in Mexican food which has become well-known the world over for its intense and distinct flavors, visually appealing presentations, and a variety of spices and ingredients. In Cebu City, introducing for the first time this unique blend of gustatory pleasures into the culinary mainstream is Maya Mexican Restaurant and Tequila Lounge. Since opening in June 2009, Maya has effectively built a solid reputation in Cebu for dramatically evolving into a favorite dining and drinking destination among Cebuanos and tourists alike who have expressed high regard for the restaurant and its offering of truly authentic Mexican cuisine consisting of a wide assortment of Mexican food that is actually served in Mexico.

restaurant which would offer straightout Mexican comfort food composed of traditional dishes minus the fusions and sometimes, the pretensions. Having worked as a chef and consultant in high-profile restaurants in Mexico City and Los Angeles in the U. S., Hyatt acquired the propensity to learn the fundamentals of Mexican cuisine after trying out and experimenting on various combinations to come up with his own selection of creative dishes using the freshest local ingredients. When asked why he chose to open a restaurant in Cebu, Hyatt replies, “Since 2005, I have been loving the laid-back lifestyle here, and the people are amazing.” This belief he shares with his Australian wife Anna, who assists him at Maya and takes care of some of the finer points in the operations.

Partner Jason Hyatt deemed it appropriate to name his Mexican restaurant Maya, which refers to the Maya civilization, a diverse group of Native American people that has been inhabiting the southern portion of Mexico and the northern region of Central America up to the present.

Hyatt remembers the opening night of Maya. “We had no dry runs. It surprised me that there were so many people which included Cebu’s who’s who,” he recalls. And the reason? “I think it’s all in the packaging.” He explains further. “It’s how you put things together in a very nice way that is not too expensive. You have to follow a philosophy and certain element of style. All these will translate to expanding your customer base, which means more customers for your business.”

Two years ago, Hyatt felt that the market was ready for a quality Mexican

Maya’s menu showcases a choice of Mexican specialties, which are as

varied as the regions they come from, offering an original mix of rich Mexican flavors. Antojitos (appetizers) and botanas (snacks) range from ensaladas (salads) and chili con carne (homemade beef chili covered with cheese and sour cream) to quesadillas (tortillas folded in half filled with pork, chicken or shrimp) and empanadas (pastry crusts stuffed with sausages and potatoes and served with fresh whipped cream and chili sauce). Signature dishes include pescado veracruz (fish fillet cooked in banana leaves with olives, tomatoes, and chilies), cabrito en salsa (suckling goat with chilies and tomatoes), and the bestselling carnitas (slow-roasted organic pork shoulder with cumin, coriander, and chilies, all served with a choice of homemade corn or flour tortillas.


The man responsible for such appetizing array is Japeth Abing, who started out as a dishwasher four years ago, and with proper training, rose from the ranks in the restaurant of Hyatt’s first venture, Abacá Boutique Resort, to become Maya’s foremost sous chef. More often than not, Hyatt is all praises for his personnel. For years, he has developed them into highly skilled individuals who found the commitment to serve customers with a smile and treat them with respect. “We believe that what we are doing is correct and I will stand by any of my staff,” he says with pride. Traditional artistry combined with modern aesthetics defines the Spanish and Mexican-inspired interiors of Maya. Ornamental hand-blown glass and grilled steel displays with decorative candle lights surround classically designed wooden tables, chairs, and soft cushions, creating a sophisticated but relaxed atmosphere in an elegant but casual environment without being overwhelming or intimidating. As a 100% agave tequila lounge, Maya boasts of an impressive display of the largest selection of fine-sipping tequilas, most of which can only be found here and not anywhere else in the country. Aside from Maya, Hyatt also has his hands full with Abaca, the award-winning boutique resort located on Mactan Island. With only six suites and three villas, the resort has become the perfect holiday destination for long-staying guests who prefer personalized service considered by many as unprecedented in Cebu. Though Hyatt admits there is a fine line in dealing with people most especially on a personal level, he puts emphasis on their kind of service. “Nothing comes close... It’s so personal that it’s like staying in your own home.” At present, Hyatt is finalizing plans to expand his thriving Mexican restaurant. He looks forward to opening two or possibly three more branches in Manila, Mactan, and Davao before the year ends. As well, he and his partners are looking to take on more hospitality projects throughout the country. One of the reasons for Hyatt’s success is his passion and dedication to his craft. He knows what he wants, he knows what his customers want, and he gives it to them at excellent value. Truth be told, Hyatt only wanted to have a cool place that people would enjoy. Fortunately, everything turned out to be fantastic. And for would-be patrons, frequenting Maya Mexican Restaurant and Tequila Lounge in Cebu will prove to be one of the coolest experiences they will ever have.

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

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SPRING/SUMMER 2011


Secret of The Master BY PATRICK ANTHONY MEILY

I

World-renowned master chef Hubertus Cramer reveals the secret ingredients to his unparalleled career that spans three decades in more than a dozen countries in three continents.

n his early twenties, Germanborn Hubertus Cramer was already fascinated with pastry chefs and baking pastries. He started his culinary education in a government-sponsored three-year apprenticeship program, which he finished in two years. Soon after, he was engaged in three days of competitive cooking. At the young age of 29, Cramer opened his very first restaurant where he designed everything – from the interiors to the kitchen equipment. “It was an amazing experience,” he remembers. Though Cramer never imagined that he would travel around the world, the experience gave him the opportunity to work in Michelin-rated restaurants in Germany, France, Spain, and Switzerland. He started at The Regent in Hong Kong, where he cooked for celebrities and movie stars, enjoying his newfound “playground” as he calls it. Then, he worked at Grand Hyatt in Singapore, finally making the rounds of Hyatt brands all over the world – Brunei, Indonesia, South Korea, Australia, Monte Carlo, and many others. His trip ended at Hyatt Hotel and Casino in Manila, where he was part of the opening team in 1997 until he became the executive chef. In between his twelve years at Hyatt, Cramer hosted “Paradigm Chef,” the half-hour lifestyle-oriented cooking show on local television which ran for several seasons in 2005. He considers the experience a milestone in his career. Today, chef Hubertus Cramer brings his expertise and years of experience to Resorts World Manila, the country’s first and only integrated entertainment destination. As the assistant vice president for food and beverage, Cramer leads a team of seasoned professionals who do things the traditional way to come up with food that is authentic and innovative. “There should be consistency in what we do,” he shares, as he continues to give an account of an ordinary work-

ing day where he finds himself in a huddle with suppliers for the technical requirements of every restaurant at Resorts World. “We are opening thirteen more facilities in the next two years,” he reveals, “and I am grateful that the company’s behind me all the way and fully supportive of my development plans.” In all his dealings, Cramer relates the importance of integrity. “I do not compromise on quality,” he begins. “I am always critical, giving attention to details.” According to him, the simple things are the most difficult things to do and this makes the difference of how things could be or should be done. “It’s my way or no way,” he puts emphatically. “In this profession, team effort is essential to create authenticity.” Cramer continues, “This is why I look after my people, empower them, and drive them to commitment, at the same time allowing them to enjoy what they are doing.” Highly opinionated on his own terms, Cramer is quite frank on many subjects, but veers away from politics and religion. He believes in the Filipino talent and the need for it to be fur-

ther developed. “Filipinos are found everywhere, filling all the gaps,” he observes.

Fully aware of his social responsibility, Cramer someday plans to partner with an investor to build a culinary school for the underprivileged. His goal is to provide basic education and give a chance to people who are hopeless in pursuing further studies. Ever so humble, Cramer admits he never achieved anything in his life even when his colleagues recognize that his reputation often precedes him. “Life is an everyday struggle of balance and ambition,” Cramer contemplates, dismissing the seemingly insurmountable odds that previously came his way as “things that just happen.” He considers everything as a challenge. And for chef extraordinare Hubertus Cramer, challenges have never been few and far between. For years, he had his unfair share of adversities. But for every lesson he learns, he invariably emerges more mature and experienced, shaping him into becoming one of the most outstanding culinary experts of his time.


What makes yogurt… yogurt? BY DENISE FOZ

T

he popularity of yogurt among the healthconscious consumers has made this healthy food into a big hit. A refreshing and tangy dessert that combines the flavors and textures of ice cream and sherbet, it is no surprise that

a cup of FroYo (taken from “frozen yogurt”) has become an instant favorite in the dessert market.

Yogurt actually has a long history. Formed by the fermentation of milk by bacterial cultures, yogurt is sweet and sour at the same time. Its appeal lies in the live bacteria it carries. But it’s not the kind of bacteria which people should avoid, because these bacteria (Lactobacillus Bulgaricus and Streptococcus Thermophilus) are essentially the source of yogurt’s many health benefits. Without these strains of bacteria, a dairy product cannot be called yogurt. Studies show that in order to get the potential health benefits of these bacteria, they must be live in the product at the time of consumption. 20

SPRING/SUMMER 2011


The use of yogurt in the cuisine culture of

In India, yogurt has been used as a cure for

people has been known for over thousands of

stomach illness. Persian women have also used

years. In fact, the product is a staple diet for

yogurt as a mask to prevent wrinkles, and this

people residing in the Asian, Central Europe-

practice has been going on throughout the Mid-

an, and South Eastern European zones of the

dle East.

world. Being exceptionally rich in nutrients like calcium, protein, riboflavin, vitamin B12

Yogurt nowadays is known as a thick slightly

and vitamin B6, it contributes a lot in the pre-

sour liquid food made from milk with bacteria

vention and elimination of a number of human

added and often with fruit. Frozen yogurt is such

ailments and sicknesses. It also helps many

a staple in our society with many stores popping

digestive processes, especially breaking down

up all over the place. Despite being new, FroYo

lactose. It can lower blood cholesterol level,

is now the new kid on the block that everyone

prevent cancer, and overcome diarrhea.

enjoys.

www.dineasiaguide.com

21


WITH WINES + SPIRITS

The dark history and

bright future of

C hianti

BY DENNY WANG

H

aving attended my share of wine fairs and tastings, I feel almost immune to the chestbeating and self-serving aggrandizement that is part and parcel to these affairs. Even at home, when I pick up a copy of Wine Spectator, I’m told that in Bordeaux, every other year is a vintage of the century. And then Wine-and-Spirits tells me that just about every winery along Highway 29 makes 90-point wine (so I’d better love it or else I am an idiot).

how great the wines of Chianti have become. If there is nothing wrong with the wine, the only logical explanation is that a screw came loose somewhere with these winemakers, perhaps even a mental disorder.

So when I accidentally came across a wine region in which winemakers actually spoke low of their own wines, my first reaction was somebody put something funny in my drink. Selfeffacement is so rare and surreal in the wine trade, it is downright perverse; and I could not rest until I got to the bottom of it.

The story began in Florence back in the 19th century; there lived a man named Bettino Ricàsoli, an upstanding figure later known as the Iron Baron. He had a demeanor that might be described as relentlessly square. This baron is credited for being the grandfather of Chianti because he calcified a sacred blending formula for the wines of Chianti which later became law. Ricàsoli’s wanted to make sure that Chianti would be neat and pretty upon release, in sharp contrast to those wines from Bordeaux and Burgundy that required years in the cellars for the wine develop with age. In his world, Italians were not like the French or the English who preferred complex vintage wine, but instead they were supposed to prefer fruity wines that were easy to understand, in other words, plonk to gulp down, frequently amid singing and shouting.

The place is Chianti. Once upon a time, there were just two words in the vocabulary of American wine drinkers – Chablis and Chianti. This was one of the most famous names in wine but yet their winemakers would tell you their wines are nothing great, just simple and ordinary. To me, that’s extraordinary. Naturally, my first step was to do a taste test, fully expecting to find flaws that would justify the denigration. After going through about 30 bottles of Chianti spanning various price brackets, levels of maturity and vintage variations, I found nothing; except plenty of virtues that only lend credence to 22

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When a troubled mind lies down on the couch of a shrink, it is often escorted back in time to search for clues. In this case, a forensic journey in history revealed an interesting secret in the heart of Tuscany.

Ironically, Tuscany is blessed with a fantastic wine grape called Sangiovese. This is the core of not only Chianti but also its famous sibling, Brunello di Montalcino. Sangio-

vese is a grape that can produce great wines in the class of Vega Sicilia and Château Margaux, if you want to. Evidently that’s not part of Ricàsoli’s visions for Chianti. His formula dictated that Chianti must be diluted with some weaker grapes. Even white grapes were added to make sure that Chianti was soft enough to drink right after it was bottled. But in doing so, the real structure and longevity of Chianti was altered, at birth, and along with that, gone are all chances for greatness. While all that was going on, the rest of world moved ahead in the opposite direction. Scoring systems in wine pageants changed. Light-bodied wines with forward appeal rarely earn more than 80 points. Modern beauty queens are broodingly dark, massively framed, intense, fleshy, and relentlessly firm. They demand deep intellectual involvement not just polite compliments in levity. Super-concentrated red wines of Bordeaux, ultra-ripe Napa Valley Cabernet and Barossa Shiraz weighing in at 16% Alcohol were the new box-office hits. Even in Italy, many winemakers from Sicily, Veneto and Tuscany promptly acquiesced. Poor Chianti wanted to but could not jump on the bandwagon because it was grounded by Ricàsoli’s paradigm. The deleterious effect of Ricàsoli’s regulations on Chianti continued to be ignored by the bureaucracy. Chianti was reduced to a fate of being served inexpensively by the glass in restaurants and sold even more cheap-


Chianti is not meant to be a blockbuster, nor should it be thick and dense, super concentrated to a point where a spoon becomes a good idea. This is a diplomatic wine, with a middle-of-the-road sort of convictions, medium-bodied, melts nicely into all sorts of cuisine, cheesy ones especially, but quite civilized as a red wine to drink alone.

Dine Asia’s tasting of Chianti uncovered nothing to justify winemakers’ denegration but instead abundant virtues proving their greatness

When buying Chianti wine, one should be aware that there are seven different “zones” - similar to the appellations like Pauillac, St. Julien and Pomerol in Bordeaux – defined as recently as 1932:

ly by the case in the bulk aisles of supermarkets. With its heritage threatened and no hope for rescue by the government, Chianti winemakers rallied for change to ameliorate their sufferings. Two things emerged: Chianti Classico with its iconic Black Rooster label and a new designation called Indicazione Geografica Tipica or IGT created in 1992 as Italy’s answer to “cult” wines of California and Bordeaux garagistes. The fight was won. The requirement to add weaker wines into the blend was lifted. Many of the better wineries began to use 100% or nearly 100% Sangiovese in their Chianti and Chianti Classico wines. What emerged from the dark ages were fine Chianti wines that were worthy of its heritage. The revived Chianti wine is no longer the effeminate plonk for quaffing. It is on track to become Italy’s national wine icon once more. So what kind of wine is Chianti? Chianti is an expression of Sangiovese - Tuscany’s signature wine grape. Sangiovese wine is made for food. Stylistically, the wine is moderately fruity, discreetly unobtrusive but nevertheless, a classic well-balanced red wine imbued with natural acidity that keeps the wine fresh and vigorous. When enjoyed at its maturity, the wine exudes a captivating bouquet of fruits and spices on the nose and a mildly intense palate of red fruits and cherries.

Chianti Classico emblem with the famous black rooster icon

Chianti Classico Chianti Montalbano Chianti Colli Fiorentini Chianti Rufini Colli Senesi

Colline Pisane Colli Aretini I can’t get into the specifics of each region here, I’m sorry. I do suggest that you try every one of them. Of particular interest is the Chianti Classico on which all bets are placed for a resurgence of Chianti. It is easy to recognize a Chianti Classico by the emblem of a black rooster on the bottle. Expect to pay 25-50% more for a Chianti Classico though, but it is worth it.

As mentioned earlier, Chianti is an excellent food wine, versatile and friendly to a wide variety of recipes. Whenever I open a nice Chianti Classico I don’t want to be too fancy with food. I might opt for basic Italian cuisine of freshly-made pasta and cheesy recipes. If I am fastidious, I might ask the chef to prepare it with respect to tradition and not try to outsmart time-perfected recipes. Chianti has an uncanny ability to make a simple dish tastes spectacular, and very often, vice versa. There is no need to interfere. Wine collectors still do not consider these wines investment grade but Chianti Classico can be a fairly good candidate for cellaring. My personal experience from tasting a number of Chianti Riservas dating back to the 70s seems to indicate that these wines are as age-worthy, if not more so, than their Tuscan peers - the more illustrious Brunello di Montalcino which I’ve always found to be at its best from age 8 to 15. To me, Chianti is generally a more “natural” wine, one that experience less human intervention during the early stages of its conception. These wines seem to live a longer and happier life. With every successful vintage and every good review published of their wines, Chianti winemakers will surely be cured of their intransigent appetite for absurd humility. One day soon, this perversity will come to pass and they too will become sharks in the big pond like everyone else in the wine industry. By then, we would all have to pay two or three times what we are paying today for the same good Chianti. Chianti is poised to make a comeback into the major leagues – quality wise that is. At Chianti’s prevailing minor-league prices, it is an offer we cannot refuse. As wine lovers, we are all duty-bound to find best deals in town. My advice is to grab a few cases of Chianti Classico.


SIDE BAR

AUSPICIOUS WINES

STORY BEHIND THE CHIANTI CLASSICO BLACK ROOSTER I can’t honestly say that the black rooster is the most brilliant idea for an icon. And it is supposed to signify a revival of an important but almost forgotten wine. So why is that thing on the emblem of every Chianti Classico? Again, there is a story, a slightly crooked one too. Several hundred years ago, black cocks took part in a race that would resolve a bloody land dispute between Florence and Siena. No, it wasn’t a cock race. Arbitration resulted in an ingenious scheme to determine the border of the two provinces. One fast rider from each province would ride towards the other, starting at the same time - the first crow of dawn. Where they met up would be the demarcation of a new border. Of course, it wouldn’t be much of a story without some treachery and cheating involved, would it? Legends have it that the people in Florence starved their black cockerel so it would crow earlier in the morning. That gave its rider a head start without well, actually cheating. Having started earlier, its rider rode considerably further into Siena before he met up with his adversary. As a result, Florence successfully laid claim to much more land than Siena. I must say I find it quite brilliant, in a devious sort of ways. I really don’t think it was the intention of Chianti Classico Consorzio to showcase their “creativity” when they chose to honor the black cook by adopting it as the icon for its most promising wines. But I have to admit that it managed to get some attention, which is always a good thing in marketing, I think.

FROM RABBIT VINTAGES BY DENNY WANG

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don’t think I can explain why anyone should drink wines from Zodiac vintages. I feel that there are things in the Chinese culture that are not necessarily meant to be understood but just followed. However I have to admit that there is some poetry in giving a Zodiac vintage wine as a gift. Looking back a hundred years, the rabbit has not been as kind to wine as a ram or a dragon for example. If you are looking for wines from a Rabbit vintage, here are recommendations for each of those auspicious years in the last century. 1999 Top choice is undoubtedly red and white wines from Burgundy but the top and classic California Cabernets are starting to drink beautifully. 1987 Not successful in most parts of Europe but Napa Valley made great Cabernet Sauvignon; better stick with the classic, not the cult wines which might be too fat and clumsy to withstand the test of time 1975 No brainer – Bordeaux red wine, in particular St. Emilion and Pomerol but both banks were successful and wines were age-worthy, many now at their prime 1963 Disastrous almost everywhere else, but 63 was magnificent for Vintage Port, all still vigorous and with plenty of life in them

Auspicious Zodiac Rabbit Vintage Wines from 1999, 1975 and 1963

1951 Best bet is a Barolo, they can be still be found, for a price of course 1939 It is nearly impossible to find these not only because of age but because war broke out in Europe and production of wine all but stopped. 1927 There are two legitimate candidates: Vintage Port and Sauternes. Both must be quite sublime if stored properly. 1915 Another war so it is unlikely that there is anything around but some of Bordeaux first growths do surface from time to time 1903 Not a great year in Bordeaux but the Sauternes were great, stick with the top labels like Yquem and Climens


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The

VinoLegacy

BY KATHLEEN ASUNCION

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very wine bottle tells a story. Most of us think that the story of the wine be gan when the grapes from which it came from were grown in the finest vineyards. Little do we know that the story goes way back in history, many generations ago. Let us take you back to the biggest family-owned wineries in Spain and Italy where winemaking has been passed on from generation to generation. Gonzalez Byass was founded in 1835 by Manuel Maria Gonzalez. Only in his early 20s, he came to Jerez to hopefully make a name for himself in the booming sherry industry. Twenty years later, Gonzalez joined forces with Robert Blake Byass, his agent in England. Thus, Gonzalez Byass was born. With a history spanning five generations, Gonzalez Byass has produced countless wines that have been favorites of wine drinkers not only in Spain but also in other countries. Gonzalez Byass has won countless awards in Spain and abroad. One brand that Gonzalez Byass is known for is Tio Pepe sherry wine. It was named after Jose Angel y Vargas, Gonzalez’s Tio (Uncle) Pepe and has garnered numerous awards locally and abroad. The dessert wine is aged in the Solera system for over four years and is a pale, straw-colored wine which is light on the palate. Gonzalez Byass is also known for making wines that are produced

by mixing two or more kinds of grape varieties. The P.D.O. Cava wines are combinations of Chardonnay, Parellada, Macabeo, Pinot Noir, and Xarel-lo. Some are a mixture of three kinds of grapes while some are a mixture of two. The wines include: Albert de Vilarnau F. Barrica, Albert de Vilarnau Chardonnay, Vilarnau Gran Reserva Vintage, Vilarnau Brut Nature, Vilarnau Pinot Noir, Vilarnau Brut, and Vilarnau Demisec. The Finca Moncloa wine, a Tierra de Cadiz wine, is a mixture of Cabernet Sauvignon and Shiraz with a small percentage of Merlot and Tintilla de Rota and is aged for nine months. The Tierra de Castilla wines include: Constancia Parcela 23, Finca Constancia (a combination of Cabernet Sauvignon, Shiraz, Cabernet Franc, Petit Verdot, Graciano, and Tempranillo), Altozano Tempranillo Cabernet Sauvigon, Altozano Tempranillo and Shiraz and Altozano Blanco which is a combination of Verdejo and Sauvignon Blanc. Wines from the Penedes Region are combinations of Xarel-lo, Chardonnay, Pinot Noir, Syrah, Merlot, and Cabernet Sauvignon. The wines are: Vilarnau Petit Blanc, Vilarnau Chardonnay, Vilarnau Pinot Noir, and the Vilarnau Cabernet Sauvignon. The Beronia wines from the Beronia Winery in the Rioja Region are made up of Tempranillo, Graciano, Mazuelo, Garnacia, and Viura grapes. Even if Gonzalez Byass produces a combination of grape varieties, they can also come up with pure grape wines.

The Vinas del Vero Collection produces 100% Syrah, Merlot, Cabernet Sauvignon, Pinot Noir, Chardonnay, and Gewurtztraminer. Gonzalez Byass is not only limited to making wines. They also produce brandies, which include the Lepanto and Soberano. The Anisettes as well as the liqueurs are produced in the Chinchon winery. Not all liqueurs there contain alcohol. Oils and vinegars are also products of Gonzalez Byass, which are used for cooking. They also make a premium blue gin made from botanical ingredients and distilled in London. Martin Codax is another Spanish winery that produces quality wines. Martin Codax products are mostly produced from the Albarino grape variety, which is distinguishable by its high sugar content and high degree of acidity. The distinct taste sets Martin Codax wines apart from others and gives their wines a certain personality. In the last issue, we introduced you to the wines they produce in the Martin Codax wine cellar in Bierzo, namely Martin Sarmiento and Cuatro Pasos. We also introduced you to the wines being made in the Salnes Valley in the Rias Baixas Denomination of Origin namely, Alba Martin, Mara Martin, Martin Codax Pe Redondo Lias, Organistrum, Burgans, Anxo Martin, Gallaecia, Orujo, and Camino. This time, we will introduce a few more wines that have


made Martin Codax one of the most renowned wineries in Spain. The Martin Codax white wine is named after a 13th century Galician minstrel whose poems spoke about the gallant love and passion for the sea. It is made from 100% Albarino grapes and is full-bodied and tasty, making it a classic. Clear Aguardiente is produced by distillation following the traditional Portuguese steam method. The transparent drink has intense aromas and is luscious on the palate. The Aged Aguardiente is produced by the distillation of Albarino grape marc aged in oak barrels. Its amber color brings intense aromas with apple, vanilla, herbal, and caramel scents with woody and Albarino flavors. Herbs liquor is made from the combined distillation of grape marc and 29 aromatic herbs. Its aroma has hints of country herbs, chamomile, mint, and peach. It is silky, sweet, and intense on the palate. Martin Codax’s coffee liquor is the product of the maceration of Albarino grape liquor and carefully selected coffee from Brazil, Colombia, and Africa. The liquor, which has a dark, chocolate brown color, has the aroma of just roasted coffee, and is pleasant, smooth, and luscious on the palate. Martin Codax has won awards in wine festivals and wine tasting events all over Spain. However, it is not only recognized in Spain but also all over the world for winning International wine challenges in London, Canada, Brazil, Belgium, and France. Moving on to Italy, we feature yet again the Azienda Vinicola Attilio Contini. The Contini winery, established in 1898, is located in Cabras, Sardinia, and is near the province of Oristano. It is one of the oldest wineries in Sardinia which has maintained the quality of its wines all throughout the years. The topography of Cabras makes it perfect for Contini to produce the best wines. Cabras occupies most of the Sinis peninsula that stretches out to the Sardinian Sea. Being near water makes it ideal for the production of quality wines. The climate in the area is also ideal because of the cool air which causes warm sunny days

and cool nights. The winery is also planted on volcanic soil, another condition that makes them produce wines with excellent quality. Difficult conditions make the vines struggle, meaning the more difficult the condition, the better the quality of the grapes. Contini wines are characterized by the Vernaccia grape variety. The red and rose wines include: Nieddera Rosato, Nieddera Roso, Tonaghe Cannonau di Sardegna DOC, Inu Cannonau di Sardegna DOC Riserva, and Barrile. Nieddera is an ancient species of vine native to Sardinia. The Nieddera Rosato is fruity and is best accompanied with fish and white meat while the Nieddera Rosso is best paired with meat, poultry, and game dishes and improves with time. Tonaghe is grown from the traditional shrub-type vine, Cannonau. It is the most typical wine in Sardinia. It has a unique flavor and ages well with time. Inu goes through twelve months of aging in small and medium oak barrels and eight months of aging in a bottle. It has an aroma of ripe plum and blackberries and has a warm and full-bodied taste. Barrile is produced by mixing Nieddera with other indigenous grape varieties. It undergoes maturation in the barriques for 10-12 months and in the bottle for 6 months. Its aroma is a balance of fruit and spices as well as plums and cherries. The white wines include: Tyrsos Vermentino di Sardegna DOC, Karmis, Vernaccia di Oristano DOC, Vernaccia di Oristano DOC Riserva, Antico Gregori and Pontis. Tyrsos is accurately selected from vineyards in the Gallura region and is characterized by the wooded surroundings and Mediterranean herbs in the area. Its delicate and subtle taste is perfect for starters and fish dishes. Karmis, meaning ‘vine’, is Contini’s awardwinning wine and is produced from the vinification of Vernaccia and Vermentino grapes. It is best paired with fish and white meat. Vernaccia di Oristano is aged in no less than five years and is an excellent dessert wine. It is best served chilled and has an intense and full

aroma with a hint of almonds. Vernaccia di Oristano DOC Riserva is aged in at least ten years and produces a Mediterranean flavor with a full-bodied scent with hints of toasted hazelnuts. Gregori, the typical barren and sandy soil of the river Tirso valley is the perfect soil for Vernaccia. Antico Gregori is aged Vernaccia and is made by using the Solera method and is dry, warm, and velvety. Pontis is aged in small oak barrels that are half full to enable the growth of ‘flor’ or yeast to prevent oxidation and produce a unique aroma. The three wineries, however different, all have something in common. They are all characterized by the dedication and passion of the families that run them. The determination to maintain quality and excellence is evident in the story that each wine bottle tells. The legacy of the wine is preserved by the generations that were, are, and will always be.


B

eing an archipelagic country, the Philippines boasts of a total of 7,107 beautiful islands which are home to world-renowned tourist destinations and are lined with pristine beaches that can rival those of Thailand and Hawaii. One of these islands is Cebu, a long and narrow island eight times the size of Singapore and five times the size of Hong Kong, stretching 225 kilometers from north to south. Named the seventh best island destination in the Indian OceanAsia Region in 2007 by Conde Nast Traveler Magazine, Cebu is located in the Central Visayas region, to the east of Negros, and west of Leyte and Bohol Islands. Visitors of the island will see that it is characterized by narrow coastlines, limestone plateaus, coastal plains, rolling hills, and rugged mountains. Cebu is surrounded by 167 neighboring islands, which include Mactan, Bantayan, Malapascua, Olango, and the Camotes Islands. Mactan Island lies a few kilometers southeast of the Cebu mainland and divided into Lapu-Lapu City and the municipality of Cordova. The island is connected to Cebu City by two bridges: the Mandaue-Mactan Bridge and the Marcelo B. Fernan Bridge (named after a former chief justice of the Supreme Court and Senate President who was born in Cebu). Being accessible through the Mactan-Cebu International Airport, Mactan is one of the favorite tourist destinations in the country. Dubbed as the “Diving Mecca of the South,” Mactan is home to more than a dozen beach resorts complete with diving facilities. Bantayan Island, which is found at the northernmost tip of the Cebu mainland, has three municipalities name-

Mactan photos courtesy of Eldon B. Tenorio

ly: Sta. Fe, Bantayan, and Madridejos. During the Spanish occupation, forts called “Bantayan sa Hari” or “Watchtowers of the King of Spain” were built all over which served as lookouts for invading Moros from Mindanao. Meaning “unfortunate Christmas,” Malapascua Island, also known as Logon, is located eight kilometers northeast of the Cebu mainland. Legend has it that Portuguese explorer Ferdinand Magellan passed through the islands during Christmas or Pascuas; and because he met his untimely death in the hands of chieftain Lapu-Lapu, the voyage was unlucky or malas for him. This island is known as the ‘thinking man’s Boracay’ for its unspoiled surroundings of white sands and a panoramic coastline, the way Boracay

looked like many years ago. Olango Island is home to the Olango Island Wildlife Sanctuary which is home to the largest concentration of migratory birds found in the country so far. The Camotes Islands off the coast of Danao City in mainland Cebu is a group of four islands consisting of Pajican, Poro, Ponson, and Tulang. It is said that when the Spaniards arrived in the island, they met the locals digging for camote (sweet potato). When asked about the name of the island, the locals, thinking that they were asked what they were doing, said ‘camote’; hence, its name. One cannot talk about Cebu without taking a slice out of the Philippines’ long history. Cebu’s history started all the way in Europe when


Let Cebu Captivate You BY KATHLEEN ASUNCION AND PATRICK ANTHONY MEILY

Ferdinand Magellan, with a crew of five ships and 250 people, sailed for foreign seas which was funded by the King of Spain. Upon arrival in Cebu, then known as Sugbo or Zubu, (the name Cebu came about by a mistranscription of Magellan’s Italian historian and chronicler Antonio Pigafetta), Magellan’s men found that Cebu had an organized social structure. Some of the inhabitants of the island were heavily tattooed men called pintados and they were ruled by a rajah or datu. Magellan met Rajah Humabon and convinced him of allegiance to the King of Spain. In April 1521, Rajah Humabon and his wife, Hara Amihan, were converted to Christianity and baptized with Christian names. They were then known as Carlos and Juana in honor of the King of Spain and his mother. The image of the Santo Nino was then presented to the Queen of Cebu as a symbol of friendship and peace between the Spaniards and the Cebuanos. Afterwards, Magellan erected a large wooden cross on the shores of Cebu and later on, 700 natives were baptized. However, not all the locals were happy about the arrival of Magellan’s fleet in Cebu. After learning that Magellan asked other Cebu chieftains to provide food supplies for his ships and pay forms of tribute to the King of Spain, Datu Lapu-Lapu, one of the chieftains of the island of Mactan, refused to obey. On April 27, 1521, in a battle for supremacy and freedom, The Battle of Mactan ensued and Magellan was killed by Lapu-Lapu. Magellan’s remaining men, headed by Juan Sebastian Delcano, returned to Spain. Today, a monument in honor of Lapu-Lapu stands in the actual site

where the battle took place. It features a 20 feet-high bronze statue of LapuLapu holding a bolo and a shield, the weapons he used during the battle. A marker of Magellan was also erected to mark the spot where the Portuguese explorer died. These monuments make up the Mactan Shrine. The island of Cebu has six cities, namely: Cebu, Danao, LapuLapu, Mandaue, Toledo, and Talisay. The capital, Cebu City, is a bustling metropolis which is the third largest and oldest city in the country. With its strategic location, Cebu has been a popular entry point among merchants through the centuries. With this growing influence, Cebu City has become a hub of arts and culture as well as business and information technology. Tourists will be delighted to know that with gradual development through the years, Cebu now houses modern shopping malls, fine dining restau-

rants, and lively entertainment centers. One certainly wouldn’t run out of things to do in the city. But despite the progressive infrastructure, Cebu maintains its share of historical landmarks. Visitors wanting to be immersed in history and culture will not be disappointed. One of the historical landmarks that Cebu City is famous for is the Magellan’s Cross located at Magallanes Street in Plaza Sta. Cruz. On April 14, 1521, the first Catholic mass was held in Cebu while Rajah Humabon, his wife, and hundreds of islanders were baptized by Father Pedro Valderama. The site of the cross today is said to be where Magellan planted the cross to commemorate the conversion of Rajah Humabon, his wife, and their followers. The site now has an octagonal kiosk made of wood, adobe, and brick tiles. Inside is a hollow black wood casing that houses the original www.dineasiaguide.com

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cross, which slowly whittled away because the locals chipped away parts of the cross believing it had miraculous powers. To preserve what’s left of it, it was incorporated inside the new cross. Paintings depicting the events of Magellan’s visit can be seen on the ceiling of the kiosk. In the downtown area along Osmena Boulevard, locals and tourists flock to the Basilica Minore Del Santo Nino, which houses the oldest and most celebrated Christian relic in the country – the image of the Holy Child Jesus or the Santo Nino. The image, which is believed to be a gift given to Queen Juana, Rajah Humabon’s wife, during her baptism, is said to have protected the island from bombardments during the JapaneseAmerican war as well as from disastrous natural calamities. Many years after Magellan’s death, Miguel Lopez de Legazpi’s expedition to the Philippines was met with hostility by Rajah Tupas, Rajah Humabon’s nephew. A

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battle was fought and after the battle, the image was recovered undamaged in a pinewood box by one of Legazpi’s soldiers, Juan Camus. The present basilica was formerly San Agustin Church and was finished in 1740. Augustinian friar Father Andres de Urdaneta built a wooden church that housed the image but it burned down in 1568. Then, a church made of stone was built in 1628. The baroque style bell tower is crowned by balusters and a Muslim-influenced dome. A convent is located at the opposite far end. Inside is a painted ceiling and a baptistry containing the image of the Our Lady of the Fort (Nuestra Senora de la Cotta), which is believed to have been given to Queen Juana by Antonio Pigafetta on the day of her baptism. In the 400th year of Cebu’s Christianization in 1965, the church was given the title of Basilica Minore del Santo Nino by Hildebrando Cardinal Antoniutti, the papal legate of Pope Paul VI. It is one of the first basilicas built outside Europe.

Fort San Pedro in Plaza Independencia along Gen. Douglas MacArthur Boulevard is the smallest and oldest tri-bastion fort in the country. It was named after Legazpi’s flagship and was finished in 1738. The three bastions are: San Miguel, San Ignacio de Loyola, and La Concepcion. The Cuerpo de Guardia (the troop’s quarters and the largest building), and the Viviendo del Teniente (the living quarters of the fort’s lieutenant) are included in the original buildings of the fort. Located inside the fort is a display of the artifacts taken from the old Spanish galleon, San Diego. Artifacts on display include Ming porcelain pieces, coins, lockets, sword fragments, and cannons. The fort has been used for a number of purposes including as an American military barracks (Warwick Barracks), a schoolhouse during the Commonwealth period, a Japanese prisoner-of-war camp during World War II, an emergency hospital during the liberation, a Philippine army camp


in 1946, a miniature garden of the Cebu Garden Club, and a Lamplighter (a religious sect) mini zoo in 1957. The fort was restored in 1968 and now has an open air theater, a café, a walled garden, a regional national museum, and an office of the Department of Tourism. The old and historic Parian started as a small community of Chinese traders in the 16th century. Through the years, the place has gravitated around a center made up of the triangular Parian Plaza, the Parian Church, a firehouse, a small library, and schoolhouses. At present, it is a proper commune of Cebu’s entrepreneurs and old families. The Heritage of Cebu Monument is located here, which showcases the significant and symbolic events in Cebu City from the time of Rajah Humabon until the recent beatification of Cebuano martyr Pedro Calungsod. The tableau is a masterpiece of national artist Eduardo Castillo. Also found in Cebu is Colon Street, the oldest street in the country. The street, built during the time of Miguel Lopez de Legazpi, was named after Christopher Columbus who discovered the Americas. Calle Colon used to be the heart of downtown Cebu where moviehouses, restaurants, and department stores can be found. Today, the place is lined up with shopping malls, restaurants, and other business establishments. An obelisk depicting its historical significance can be found in the northern end along with various markers placed in areas pinpointing sites of historical and cultural significance. Despite being highly modernized, people can still see traces of its beauty from the olden times. Various museums are also present in the city for those looking for an educational tour of historic Cebu. The President Sergio Osmena Memorabilia and CAP (College Assurance Plan) Art Gallery are located along Osmena Boulevard in Cebu City. Memories of “The Grand Old Man of Cebu” are preserved in the museum,

which houses 500 personal belongings and documents of the late president. The museum showcases Osmena’s own black Cadillac car, antique in-laid furniture, personal mementos such as paintings, clothing, historical photos, magazines, books, and many others, which can all be found in the Osmena room on the second floor. The museum, once known as Cebu’s

White House, used to be the residence of Osmena and has an elevator which was installed when the late president was confined to a wheelchair. The CAP center was built in 1947 by Engineer G. Segura and was restored by the pre-need company in 1984. CAP offices can be found on the first floor. Other museums in Cebu include the Rizal Memorial Library and Museum, the University Of San Carlos Museum, and the Casa Gorordo Museum, which was the home of Juan Gorordo, the first Filipino bishop of Cebu. www.dineasiaguide.com

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Guitars are also another reason why people gravitate towards Cebu. The Maribago Guitar Factories in the Maribago District are known for world-class acoustic guitars, bandurias (Filipino mandolins), banjos, and ukuleles. The district is also the seat of the guitar-making industry in Cebu. Considered to be among the world’s finest craftsmen, guitar makers put so much effort in a single guitar. To guarantee the quality of a guitar, only one craftsman is responsible for the entire production of a single guitar. Probably the main reason why locals and tourists keep coming back to Cebu is the food. Cebuano cuisine has been well-known all over the country for its distinct taste and flavor. What with the famous danggit, dried salted fish crispy fried and dipped in vinegar usually with red chilies and its variation, labtingan, which is semi sun-dried danggit. Other local delicacies include balbacua, their version of kare-kare using ox tail, kinusit-kusit nga nukos (squid flakes), kinilaw (raw fish salad), bihod (fish eggs), the dessert guinomis (tapioca pearls with gelatin in coconut syrup with pinipig), and their very own sinugba, ihawihaw or grilled specialties of squid, pork, and chicken. One other native cuisine is the sutukil, derived from three Cebuano words sugba (to broil over hot charcoal), tuwa (to boil in water mixed with spices and seasonings), and kilaw (mixing raw fish with vinegar, onions, garlic, and pepper). Moreover, a lot of local restaurants offer fresh seafood, crabs, and squids cooked just the way you want them right before your very eyes. Of course, being in Cebu is never complete without tasting their ever-famous and delectable Lechon Cebu. According to Jessica Avila, Cebu’s foremost culinary expert, Cebuano cuisine is unique and distinct because it’s all in the preparation. She clarifies, “We have our own tinolang manok (chicken ginger stew) which we call linat-ang manok, where we boil and simmer the chicken in 7-Up instead of plain water and use malunggay leaves instead of chili leaves.

Sometimes even, we use Mallorca wine for simmering. While the classic pochero is red because of the tomato sauce, Cebu-style pochero is similar to bulalo (bone marrow of beef shanks with cabbage, peppercorn, and other vegetables).” The one-time chef and restaurateur, who previously owned Chika-an, the famous Filipino restaurant chain in Cebu, continues. “In our mongo soup, we toast the beans first before boiling. We use alugbati leaves instead of ampalaya leaves. We even garnish the soup with spicy onion stalks.” Avila relates how she started in the business. “I used to be in events management. Then in 1986, I started food promotions for Heritage Hotel and the former PCVC (Philippine Convention Visitors Corporation).” Afterwards, she came up with the idea of culinary journeys that would feature food challenges and festivals to be held all-year round which will showcase the best regional specialties from all over the country. Marco Polo Plaza Cebu supported the idea and held its own adobo challenge and festivals that promoted the heritage cuisines of Cebu, Pampanga, and even Spain, Switzerland, and France. Avila, now the hotel’s food consultant, recently spearheaded the relaunching of SUGBUSOG, the traditional Cebu food festival with the theme “A Culinary Journey to Our Roots” held at Cafe Marco of Marco Polo Plaza. Guests delighted in a sumptuous selection of Cebuano dishes that highlighted the culinary treasures of the municipalities of Bantayan and Aloguinsan. Every year, Cebu plays host to more than forty festivals. But perhaps the most popular festival that makes people flock to Cebu is the Sinulog Festival. Held every 3rd Sunday of January, the Sinulog Festival is celebrated in honor of the Santo Nino de Cebu, the same image that is housed at the Basilica Minore del Santo Nino. The festival is Cebu’s version of the Ati-Atihan of Aklan and Iloilo’s Dinagyang. The word “sinulog” was coined after the Visayan term for “tide” (sulog) and


is loosely based on a primitive dance used to invoke the Santo Nino’s protection and favor. The meaning of sulog is perfect for describing the dance being performed since the dance has forward-backward movements. The steps include two steps forward and one step backward. Tribal dancers as well as school groups participate in the Sinulog every year wherein a contest is held to see who is the most colorful and talented dance group. The dance is categorized into Sinulog-based and free interpretation. The Sinulog Festival, which lasts for nine days with the Sinulog Grand Parade held on the final day, features a street parade with participants wearing bright colored costumes and dancing to the beat of drums, trumpets, and native gongs. On the eve of the parade, the fluvial procession takes place at dawn wherein a Santo Nino statue is carried from Mandaue City to Cebu City on a boat decked with flowers and candles. The procession ends at the Basilica where a reenactment of the Christianization of Cebu takes place. On the feast day itself, a Pontifical Mass is held at the Basilica Minore del Santo Nino officiated by the Cardinal with the assistance of several bishops of Cebu. A smaller version of the festival known as “Sinulog sa Kabataan” is performed by the youths of Cebu a week before the parade. The first ever Sinulog parade organized by David S. Odilao Jr., then Regional Director of the Ministry of Youth and Sports Development (MYSD), was held in 1980. A total of seven schools and universities participated in the first street dance parade which was spearheaded by physical education teachers. The following year, another Sinulog Festival took place, and the Cebuanos decided they would use the parade to depict the history of the Sinulog and to distinguish it from other festivals. Seven floats were paraded, depicting the seven different periods of history, each followed by a dance group. Government agencies, private companies, commercial and industrial establishments, academic institutions, and barangays all came together to make the floats - paper

mache “higantes” - on-site decors, fluvial contests, and photography. The prestigious Miss Sinulog also took place, now known as Miss Cebu and is held annually. Through the years, the Sinulog Festival grew and grew. Participants started coming in from all over the country and contest cash prizes ballooned. New contest categories have been added of late, such as the Search for the Festival Queen (Sinulog lead dancer), the Puppeteers Category, Visual Merchandising Contest (malls and department stores), Photo Contest, and the Sinulog Short Film Festival. Aside from the usual parades and processions, the 2011 Sinulog Festival was highlighted by various activities such as band competitions, fun runs, dance competitions, photo exhibits, football games, cultural shows, and concerts. The Miss Cebu 2011 Coronation night took place on January 12 in the Pacific Grand Ballroom of the Waterfront Cebu City Hotel and

Casino. There were 12 candidates with ages ranging from 18-24 years. Mia Zeeba Faridon was crowned this year’s Miss Cebu. The Search for the Festival Queen took place on January 14 at the Cebu City Sports Center. Steffi Rose Pearson Aberasturi was crowned the winner. A Sinulog Festival Queen Fashion Show took place the night before at the SM North Wing. The participants were all adorned with vibrant and intricate costumes complete with headdresses. Be awed by the amalgamation of different cultures in Cebu, where east meets west and where a combination of the traditional and modern is suited to your lifestyle. For more of Cebu and how it can captivate you, visit the website of the Cebu City Tourism Commission at www.cebucitytourism. com

SOURCES: Postcards from Cebu. Zee Publications, Cebu City, 2nd ed, 2006. Your Guide to Cebu, Philippines, Daniel Carpenter et al. PDP Digital Inc. 2005. A Stun of Islands, Amadis Ma. Guerrero, 2003. A Tourist Guide to Notable Philippine Historical Landmarks, Monuments, and Shrines, Benjamin Locsin Layug, New Day Publishing, Quezon City, 2010. wikipedia.org sinulog.ph

www.dineasiaguide.com

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Serving a Better Future BY LESLEY DAWN CABAL

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he hospitality industry has been a major employer and contributor to the worldwide economy for the past years. Each sector within the industry has a common denominator - food. That is why there has been a rise in occupations in this segment, as there is a need to up the ante with the different areas, establishments, and even cultures involved. Enter DACA – Dumaguete Academy for Culinary Arts. Feeling the need to prepare the Filipino palate for the culinary world, Gunther Sanin, together with his team, created a culinary arts program that would help students and graduates expand their knowledge and improve their skills. The culinary school was first established as a fine dining restaurant but was not up to par with international standards. It was necessary to train and teach new employees to be able to improve and bring them to the standard the establishment requires. The idea grew to create a culinary arts school to provide those interested with the opportunity to learn new skills and techniques.

However, they did not only stop at teaching. Their vision was to be able to transform lives and communities through learning. Their goal was to be able to bring out the best in their students and teachers. They know they have a world-class institution with the best teaching methods, fresh ingredients, innovative recipes brought about by a faculty composed of passionate and enthusiastic international chefs and teachers. They also assist their students in the real world, offering help from resumes to applications from the different tourism sectors. The Dumaguete Academy for Culinary Arts is driven by a formidable team consisting of President/Director Gunther Sanin, Assistant Director I/Executive Chef Marcel Haessner, Assistant Director II/Executive Chef Heinz Hacker, School Coordinator/ Administrative Officer Luwalhati Yap, and Business Operations Manager, Kalus Rachow. They are all dedicated to teach the highest standards and quality to give students the best culinary education in the Philippines. The courses range from the basics to the more intricate skills and techniques in culinary schools. In Culinary Arts I, for instance, students will learn the entire basic kitchen jobs and the fundamentals of preparation skills. Culinary Arts II lets the student develop interpersonal communication skills and international kitchen hands-on work and training technique necessary for team development. Culinary Arts III introduces the student to a more comprehensive culinary training program. A variety of short courses are offered to widen the range of culinary management and expertise and can be taken from as short as 2 – 5 days.

These include General Kitchen Management, Working with Meat, Baking and Desserts, Modern International Cooking, and Drinks and Services. Special classes on Wine and Glass teaches one to serve alcohol responsibly. The Chef-At-Home course teaches the student the techniques, tricks and tips that will make him/her feel like a top chef in your very own home! Just like any type of education, one will get to learn about the fundamentals and the basics in order for you to get started in your chosen field. What makes DACA stand out is their desire to make their students excel and become better persons. It doesn’t hurt that the teachers instill and impart knowledge that would get them ahead in the field of the culinary world. And for this reason, students will be looking forward to having a better future once they study at the academy. For more information on Dumaguete Academy for Culinary Arts, visit their website at: www.daca-international.com.


Marco Polo’s

Man For All Reasons

BY PATRICK ANTHONY MEILY

Marco Polo Plaza Cebu found all the right reasons in Hans Hauri, who mapped out a career plan to become a general manager at the age of 30 but slightly underestimated himself – he became one at 29.

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oming from a family of bankers and engineers, Hans Hauri, the goodnatured general manager of Marco Polo Plaza Cebu, found it difficult to pursue his true calling. Eventually, he managed to convince his parents and prevailed. Throughout his life, Hauri practically worked his way up. He started in a chef apprenticeship program and studied hotel management in Lausanne, Switzerland. He first worked as a kitchen assistant in a five-star hotel in Zurich. Then the opportunity came for him to be the food and beverage manager for a hotel in Australia, until he became the general manager at the age of 29. How did he do it? “You have to be flexible in the industry,” Hauri discloses. “Besides, I was quite confident to do a super job even when there are challenges along the way.” Afterwards, everything fell into place. He became the general manager of Singapore Mandarin, Hilton in Kuala Lumpur, Malaysia, Peninsula Hotel in Hong Kong, JC Mandarin in Shanghai, China, and in several hotels of Hilton International. It was at Hilton Korea where he met his Korean wife, from whom he has twin boys. Today, Swiss national Hans Hauri continues to steer Marco Polo Plaza Cebu to greater heights as its first and only general manager since it opened

in 2005. After only three years under his stewardship, the hotel became accredited with the tourism department as a deluxe class hotel for having complied with or exceeded the requirements prescribed for a five-star hotel. He is also the vice president for hotels of the Hotels, Resorts, and Restaurants Association of Cebu and a member of the board of directors of the Cebu chapter of the American Chamber of Commerce. Over the years, Hauri has often considered himself lucky for having been blessed with a management team composed of Filipinos. He regards his department heads as “pillars of the business,” finding their being hardworking a remarkable trait. “Everything amounts to people. Any vision, any goal becomes successful because of the team that surrounds you,” he remarks. Born a traditionalist, Hauri believes one’s personal life should run parallel to work, and there should be balance between family and business. With this in mind, he makes sure that Sundays are spent with his family. In 2010, Hauri received awards from various organizations in recognition for his contributions as a leading personality in the travel and tourism industry. He says in all modesty, “My trophy is how to keep my staff of 380

people in business.” So far, he is quite successful. Expansion plans are under way, thanks to a very supportive management company who has bestowed trust and confidence on his abilities. Aside from the distinct genuine hospitality and efficient customer service Marco Polo Plaza is famous for, the hotel also boasts of the best buffet in town, offering authentic local cuisine. Due to the rousing success of food festivals held at the hotel, more food promotions are lined up in the coming months to showcase regional specialties from Bicol and Ilocos. For this seasoned hotelier, a hotel is like a book with each chapter written by its every general manager. If this would be the case, then Hans Hauri will be writing all the chapters of Marco Polo Plaza Cebu for years to come.


B

The

outique of Luxury

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n 2010, we saw several long weekends upon us, allowing us be able to go out of town, or even out of the country for an extended period of time. This year, we do not have that luxury anymore and now have to spend our weekends and free time wisely. Though budget airfares and package deals will always appeal to us, there are still some of us who do not want to have to deal with flight delays, and who want to save up and try to look for deals that are within reach of Metro Manila. For these, the answer is Tagaytay. Tagaytay has always been a refuge for those urbanites who want a quick and sometimes cold getaway from the city. It is ideal, being near enough to the city to drive to but far enough to constitute an escape. There, another boutique hotel has come to our attention and presently making a name for itself. Simply called The Boutique Bed and Breakfast, it showcases a getaway unlike any other. The hotel has seven main rooms, all using the theme of “love” and named after the different stages of falling and being in love. Thus, like being in love, everything seems to draw one in. Everything is luxurious and sweet, like the king-sized beds or the spa amenities that are available. 38

SPRING/SUMMER 2011

The whole bed and breakfast idea started when the owner Happy Ongpauco and business partner Dexter Tiu decided to expand their Hawaiian Barbeque restaurant. Instead, they found an area in the Tagaytay highlands so inspiring that Happy asked her other friends, Allana Montelibano, Melon Santiago, and Mark Caneteto to join in. In October 2007, they opened and transformed the whole idea into their dream hotel that showed off their shared love for food, culture, and travel. The interior design of the entire place is a result of the fusion between American, European, and Asian styles. A quiet luxury is the theme throughout the establishment. The rooms are named Lust, Dare, Desire, Dream, Surrender, Love, and Escape, which are meant to evoke the emotions of romance. This is why the hotel is considered the “boutique of emotions.” As their website puts it, their aim is to “... seduce our guests with a unique five-star experience.” When it comes to food, the restaurant Hawaiian Barbeque in the hotel is open for both hotel guests walk-in diners. As the name suggests, the place serves dishes consisting mostly of fruitinfused meats and seafood grilled

to perfection. On the menu, there are dishes such as Volcanic Wings, Seafood Coco, Kalua Pork Belly, their famous Baby Back Ribs, and even a Boullabaise. The prices are competitive enough for those who want to take a weekend off. They even have packages for those who are looking for a romantic weekend, those who want to treat themselves on their birthday, and those who want to bring their little tykes. Since this is a bed and breakfast, there is free breakfast for two, complimentary fruits, selections of body essentials from their spa collection, as well as a ten-minute destresser massage for two people, and even a midnight snack with hot chocolate! All in all, whether you’re taking a break from the busy city by yourself, with a loved one, or even with your whole brood, the Boutique Bed and Breakfast in Tagaytay is one of the best places out there, especially for those who want to have an accessible (and cooler) weekend getaway.

THE BOUTIQUE BED & BREAKFAST #45 Aguinaldo Highway, Tagaytay City Tel. No. +63 46 413.1798 Fax No. +63 46 413.1885 www.theboutiquebnb.com


E S K AYA

BEACH RESORT & SPA Panglao Island, Bohol Tel. No.: +63 38 502.9516 www.eskayaresort.com

www.dineasiaguide.com

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Hotel Elizabeth:

A Mediterranean xperience

E

Nestled in the heart of an urban jungle, a boutique business hotel brings the Mediterranean experience to Cebu and Baguio City

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ebu, the Queen City of the South, is one of the prime tourist destinations in the Philippines, where one would never run out of things to do. Tourists who love the sights and sounds of the city will find that the streets are lined with numerous establishments – restaurants, malls, hotels, you name it. If you’re looking for a place to stay that offers excellent services without you having to spend much, then Hotel Elizabeth is the perfect place for you. Hotel Elizabeth Cebu opened its doors to the public in November 2010. Guests will enjoy the Mediterranean-inspired interiors designed by accomplished interior designer Tessa PrietoValdes. Hotel interiors tend to be stiff and intimidating, but not at Hotel Elizabeth. Just like its designer, the interior of Hotel Elizabeth has personality and is fun, bright, and vibrant. The Mediterranean theme alone makes this hotel stand out. All floors as well as the lobby and the elevators display intricately done hand-painted murals by artist Alfred Galvez. With visu-

als like these, Hotel Elizabeth is truly a sight to behold. Hotel Elizabeth Cebu has 131 guestrooms and suites, where vacationers can choose to stay in the Deluxe Single, Deluxe Double, or the Deluxe Triple rooms. The Junior Suite, a studio-type room bigger than

the deluxe, has an armchair, a sofa, and premium amenities. Here, the bathroom has a bathtub as compared to a shower only in the deluxe rooms. The Executive Suite contains one bedroom, two baths, a Kingsized bed, a living room, a dining area for four, a kitchenette, and a writing desk. It can be converted to a two-bedroom suite. Couples can stay in the Honeymoon Suite that has an extended bathroom complete with a jacuzzi and a rain

shower for two. The Penthouse Suite is a two-bedroom penthouse unit with three baths, a living area, a full dining area, and a kitchen. All amenities in the suite are upgraded. All rooms come with features that cannot be seen in your run-ofthe-mill three-star hotel such as complimentary breakfast, free Wi-Fi access, newspaper and in-room coffee, tea, and bottled water replenished daily. Guestroom features and amenities also include an LCD TV with cable channels, imported U.S. linens and towels, fully automated fire safety system, hot and cold shower, a mini bar, a telephone, and an in-room safe. Other facilities and services include room service, laundry service, transportation service, a 24-hour security guard and CCTV monitor system, a highpowered stand-by generator, centralized air conditioning, and a hotel boutique. Hotel Elizabeth is also an ideal venue for weddings, reunions, and birthday parties. These events can be held at the Santorini Ballroom, which can accommodate up to 300 guests. Smaller functions can


be held at the Tuscany function rooms, a smaller venue. Vacationers can also opt to go to the Terrazas Outdoor Garden for a quiet time. Likewise, Hotel Elizabeth caters to a bigger clientele, specifically the people involved in business. Business meetings and ventures can be conducted in the two boardrooms available. If you want to relax and be pampered, a massage service is also available at Hotel Elizabeth. If you are a fitness buff and you want to stay healthy while on vacation or if you just want to burn the calories you gained from food tripping in Cebu, head on over to Hotel Elizabeth’s fully equipped gym.

ranean theme. Interior designer Prieto-Valdes and artist Galvez were also responsible for the interiors and visuals, respectively.

Hotel Elizabeth Cebu was spawned by the success of its flagship branch in Baguio City, which was named Hotel of the Year three times in a row. Conveniently located 2 minutes away from Mines View Park, Good Shepherd, Wright Park, and The Mansion, Hotel Elizabeth Baguio opened in March 2005. Originally, owners Jet and Beth Fernando wanted to

At Hotel Elizabeth Baguio, guests can choose to stay in any of the 72 guestrooms consisting of Deluxe, Executive Suite, Penthouse Suite, and the Executive Penthouse Suite, which has three bedrooms. Like in Cebu, each room also features an LCD TV with cable channels, imported U.S. linens and towels, fully automated fire safety system, hot and cold shower, a mini bar, a telephone, and an in-room safe. Other facilities and services include room service, laundry service, transportation service, a 24-hour security guard and CCTV monitor system, and a high-powered stand-by generator. All rooms come with a balcony to enjoy the view of pine trees and Baguio greens. Other facilities are a business center, fitness center, spa, boutique shop, a gazebo, and picnic grounds. When it comes to food, sample the mouth-watering vegetarian meals at Bliss Cafe.

retire in the City of Pines and planned the hotel to be a bed and breakfast. As time wore on, the owners kept injecting their personal touch and Hotel Elizabeth grew to become a one-ofa-kind hotel amidst log cabins and cottages. Aiming to bring something vibrant to a traditional city like Baguio, the owners decided to have a Mediter-

Whether at Hotel Elizabeth Cebu or Hotel Elizabeth Baguio, guests can satisfy hunger pangs at Flora Café, which serves International cuisine. Buffet is available every Friday and Saturday with a Japanese black angus buffet serving USDA black angus beef. The Piano Bar is also open for those wanting to unwind. Sit back and relax as you listen to live entertainment while having cocktails from 3-7 pm or stay at the bar during happy hour. Director of Sales and Marketing Jean Fernando says, “We don’t try to be the big fish. We try to be a different fish.” This

statement holds true in a sense that Hotel Elizabeth is not trying to be too fancy to impress. Guests may find that staying in the hotel is like staying in a fivestar hotel without paying for a five-star price. Value for money is one thing that sets Hotel Elizabeth apart from other establishments. They may not be as big as other world renowned five-star hotels but what they lack in volume, they make up for in their personalized Filipino family service. Being a member of the Fersal Hotel Group, Hotel Elizabeth has this characteristic that makes people come back for more. So the next time you’re in the Queen City of the South or in the City of Pines, stay at Hotel Elizabeth for an experience on its own.

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

www.hotelelizabeth.com.ph MNL PH: +63 2 912.2691 www.dineasiaguide.com

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“Y

ES, I CAN!” is the philosophy by which Radisson Blu aims to live by in the eyes of its guests and patrons, according to general manager Grant Gaskin. It was only in September 2010 when the first Radisson Blu in the Asia Pacific was opened. Yet, it is already ranked number one among Radisson’s 51 hotels across the region. Gaskin maintains that customer satisfaction is

wrong because, naturally, they won’t do anything wrong, they look after people. That’s been the biggest direction we’ve had, let people do their own thing - let them laugh, let them talk.” And, as Dine Asia has experienced, the hotel staff has really embraced this culture, and the service here is casual, welcoming and really fantastic!

This type of service fits in quite well with how the hotel has

been built. Having been stagnant over the past decade, the Sy family, the giants behind the Philippines’ largest chain of malls and quite a few real estate developments of late, took over the property and, once the time was right, breathed new life into it. The Sy’s Gaskin provides an insight commitment to prospering tourinto how this has come naturally for ism is the overriding principle beRadisson Blu. “I worked in different hind Radisson Blu. places and different cultures, (but) the Philippines is a great place. The Unlike the typical Radisson people here have a natural feeling hotels, most of which are in the of service. The secret is to let them U.S., Radisson Blu in Cebu has a be themselves and not try to con- bit more upscale market, targettrol them too much, because they ing corporate accounts for prodare really good in looking after uct launches, meetings, and conpeople, they are warm and friendly. ventions, and rightfully so with its The biggest issue is over-control- amenities and location. The hotel ling that they would do anything their top priority, with their service staff empowered to provide hotel guests quality service that, rather than saying “no,” they are taught to say “no problem” in looking after customers and being comfortable in doing so.

boasts of 400 rooms, enough to host a large conference. It has spacious banquet and meeting facilities and provides a variety of hosting options with its two ballrooms, Santa Maria Grand Ballroom and Niña Ballroom, ten well-equipped function rooms, an Event Plaza and Meeting Plaza. Business travelers will have no cause for worry going about their work as the hotel offers state-of-the-art equipment and free high-speed wireless Internet access, which

is available in all meeting rooms and ballrooms. Furthermore, Radisson Blu is conveniently located right in the heart of Cebu. It is a mere 500 meters away from Cebu’s international port and a couple of kilometers away from the Cebu International Convention Center and Cebu IT Park. But not everything about Radisson Blu has to do with business. As Gaskin shares, “I underestimated how much leisure travel there is at Radisson (and in Cebu). My impression is if you come to Cebu, you will stay at the beach. I realized many people come to visit their families, go to events


Yes, You Can! at

Radisson Blu A Welcome Visit to Cebu’s Premier Business Hotel and weddings. So if you’re staying at the beach, you’re forty minutes away, so you actually stay in the city.” And Radisson Blu has offerings designed to cater to pleasureseekers or even the weary businessman. The hotel boasts of an excellent dining experience with its three restaurants - Feria, The Lobby, and The Pool. Whether you want to eat in a formal setting or go to Seafood Sunday, have a short business chat while having coffee or a few cocktails, or enjoy barbecue and lounge by the pool, Radisson Blu and its restaurants have every palate craving covered without overwhelming you with choices. They also have a superb spa experience that is comparable to the more expensive spas in the area. Customer feedback, according to Gaskin, has been really good. Aside from the amenities, Radisson Blu also takes pride in being the only hotel in Cebu directly connected to a mall, SM City Cebu, which is touted as the 11th largest mall in the world. Gaskin recognizes the fact that most travelers really don’t intend to stay inside the hotel for the duration of their stay. Being literally and figuratively connected to SM, patrons are given the choice of something else to do - take a break by doing some shopping, watching movies, or even bowling and generally just laze around the shopping area.

Staying true to their credo of providing 100% customer satisfaction, Radisson Blu can lay claim to being the only hotel in Cebu that provides the most discounts in mall establishments. Gaskin adds, “(As a customer looking for a hotel,) If I can go out of the hotel, walk across, and I don’t have to take a cab or anything like that, then i’ll stay at that hotel.” With all the amenities and conveniences being offered, the one thing that will make you coming back to Radisson Blu is still the feeling of being welcome. In parting, our gracious host intimates, “That’s what we want to do here at Radisson Blu - we don’t want to get into the formality where it’s stiff. When you come to a place to relax, when you’re staying here, you don’t want to feel that stiffness. You want to feel as if ‘Oh yeah, I can do this;’ ‘This doesn’t work for me, will you just do this for me?’ And we’d be ‘Yeah sure, no problem, I can do that.” And you’ll say, more than anything, what a great place, and it can be just that simple thing. It doesn’t matter where you are, what hotel you’re in, there really is no secret to it. But the Philippines has got that very responsive service, and very down-to-earth, which we do to a large degree. You’ll always have a great hotel.” And what all these boil down to is if it can make you stay at Radisson Blu? You’ll say, “Yes, I can.”

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

www.radissonblu.com


v

v

I

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


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obody is exempted from everyday stress. Living in the city magnifies it even more. It may be from a demanding workplace, everyday chores, bad traffic, or even screaming kids. Wouldn’t it be perfect if you could hop on to the next flight out of the city bound for an island with white sand beaches and coconut tree lined shores? Maybe sipping a piña colada as you watch the sunset with all the stress in the world. If we only could...but what if the next best thing is just a few minutes away from Greenhills and Makati? Conveniently situated along P. Guevarra Street in San Juan, you will discover an oasis in the city called Tian-Di. Sitting atop 3,200 square meters of manicured zen garden, the 1929 colonial mansion was elegantly rebuilt by Libarnes-dela Paz architecture into Tian-Di. The Eastern-inspired interior design by Markus Shmidt of Firma creates a Shanghai Tang feel of contemporary Chinese chic. As you enter Tian-Di, stepback into 1920s Shanghai, an era of opulence and decadence when men and women knew how to enjoy themselves and have a good time. Where to love one’s self is not vanity but a virtue, as owner Steven Uy puts it, “Pure narcissistic. This is the place you go to if you love yourself.” Pamper and spoil yourself with a luxurious spa experience you truly deserve in one of the six private rooms, where they only use Pevonia Botanica products, an elite natural skincare brand. You can’t go wrong with the “Heaven’s Signature Massage,” 75 minutes of pure bliss as an expert masseuse relieves you from all your stress. The bestselling facial called “I can’t believe it’s not botox” will leave you feeling and maybe looking young again. If you like foot massages, try going with a group of friends at the Throne Room, where you can rest your tired feet while having some of Tian-Di’s signature cocktails like a “8 Jito.” At The Deck, enjoy a menu of fusion specialties with dishes like Beef in Red Wine Reduction Sauce. If you come to “Experience Sat-


Discover a Place Where

Heaven Meets Earth BY BAMBI TORRES-CAMUS

urdays” night, which starts at five in the afternon, you can enjoy an “eat-all-you-can” buffet of grilled meats and seafood with salad selections, special sauces, and side dishes that will surely satisfy your insatiable palate. For a total change of ambiance, you can go down to the basement after dinner and experience a different Tian-Di underground, where you can party your worries away as you might catch internationally renowned deejay Mark Nicosiaas he plays the hottest house and R&B music till the early hours of the morning. If you want to party to the limit, stay at the VIP room called Opium Room. For a more relaxing time, stay at the bar and lounge. The modern yet elegant interiors with plush sofas and private areas are perfect for a calming nightcap with friends

or colleagues. The mood lighting helps one unwind as you sip your cocktails with a wide variety of appetizers to choose from. Still can’t get enough of TianDi? The open zen garden in front can serve as a party venue for any special event you have in mind. Whether it’s a pool party, a debut, or even a wedding, you will enjoy the beautiful backdrop of the architectural work of art. Steven adds, “Everything you see is a collaborative effort, a labor of love.” There are many ways to relieve yourself from stress. You can go to a spa. You can party and dance all night long. You can enjoy your favorite meal. Or just have a few of your favorite cocktails. Tian-Di has created many different ways to address these

needs. As Steven candidly puts it, “If you break it down to its parts? This place, it has a restaurant, it has a spa, it has a bar lounge, it has two gigantic gardens where you can do all kinds of parties. Take all of that. To do anything. Any party, any concept. So what you have eventually is a very flexible space that allows you to just chill.....” Alas, Tian-Di, which literally means “heaven and earth,” has opened itself to gratify your every desire without the pretentiousness others would require. If only heaven was on earth....

387 P. Guevarra Street, San Juan PH: +63 2 722.9869 www.tiandispa.com


Ginhawa:

When dance, music, movement, and nature mean healing and wellness…

BY WEENA MEILY

“One day, I heard a faint sound of a bird chirping, I’m sure it was…I followed the sound, and there I saw a hatchling, struggling, separated from its nest, from its mother. I took it, carried it, and with great care for this fragile creature, brought it safely back to a tree in our garden. Seeing its growth day-by-day was a feast for the eyes and the heart! And then the day came… it was gone…I heard a loud chirp one early morning. I’m sure that was the hatchling…new life! That is GINHAWA. We are able to care for, journey with life, see the day-to-day growth of beings, humans and otherwise…” -Leah Tolentino

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Bisayan word that means “breath”, “ginhawa” is also a Tagalog noun that expresses a feeling of well-being, a state of good health, or just plain “all is well.” When one takes a deep breath, one feels good, well, “ginhawa”. Hence, the connection between the Bisayan, and the Tagalog definitions. As a community of associates and volunteers, GINHAWA (Growth In Wholeness and Well-Being Associates, Inc.), a non-governmental organization, envisions integrating Filipino creativity and spirituality at the service of personal, communal and ecological well-being. Its mission? GINHAWA reaches out to individuals, groups, 50

SPRING/SUMMER 2011

communities, including the marginalized sector using Spirit-centered and integrative healing process. Teachers, therapists, counselors, outreach/community/NGO workers, are in a constant mode of giving and extending care to their students and clients. But who takes care of them? Being aware that each person needs a balance of receiving and giving, of caring and being taken cared of, GINHAWA invites people to a sacred space of renewing body, mind, heart and spirit. This describes the Wholistic Renewal Program. GINHAWA Associates are professionally trained trainors and teachers who may have many years of teaching and facilitating learning activities

in formal and non-formal educational settings. Addressing the need of the sectors they aim to serve, GINHAWA developed workshops for those people/agencies that are at the service of societal well-being. This is GINHAWA’s Program for Training and Continuing Education for Transformation. GINHAWA Associates and Volunteers have developed and conducted the Creative Rituals and Concert Forms Program that teach and provoke, instruct and inspire. Various disciplines (Psychology, healing arts, natural science, music, etc.), depending on the situation and the need, are integrated to co-create creative spaces for well-being.


Outreach Programs are for the marginalized sector, specifically women and children in crisis and/or abused, youth with special needs, urban and rural poor, people living with HIV/ AIDS, stressed NGO/church workers Three women are key figures, Linkweavers, of GINHAWA. Leah Tolentino, a graduate of Creation Spirituality, Naropa University, Oakland Campus, and Sacred Dance in the Center for Arts, Religion and Education, Graduate Theological Union, Berkeley, is an Artist-Healer, Trainor-Facilitator and the Program Director of GINHAWA. As Co-founder of GINHAWA, Leah has initiated the gathering of development and ministry-oriented associates for mutual nurturance and growth; also as a means of reaching out through works of renewal, healing and transformation. At present, Leah is a faculty member of the Asian Social Institute, in the Doctoral program. In carrying out programs of the organization, Leah partners with two other women, Sarah Queblatin and Mini Gavino. Sarah’s involvement spans a broad spectrum of engagements, from project management, research, report documentation, to fundraising, training and facilitation, expressive and collaborative arts. At present, Sarah’s preoccupation links social media and Mandala-making. She has just accomplished co-spearheading a project with children in a peacemaking collaborative arts workshop where sectors in society have also been involved, Interfaith Groups, Muslim Community, and many others, which was held last February 9, 2011 at the Quezon Memorial Circle. Having 15 years of an active, energetic, artistic life, Mini is a harbinger of creative arts management, staging, local and international concert-lecture-workshop tours and productions; camping design and implementation for personal renewal, peace, culture, and the environment. Integrating creativity and spirituality at the service of the well-being of kapwa Filipinos in a mission of uplifting and empowering

the Filipino soul is her heart and soul. To date, Mini has developed and codeveloped and implemented various school-based and alternative learning processes for students, out-of school youth, adults-in- search of human, spiritual and creative development. Let me close this piece by sharing a “new reading” of the Beatitudes (Mt 5:1-12), from the Christian Bible, inspired by the original Aramaic (from Prayers of the Cosmos, by Neil Douglas-Klotz) and which I rewrote in light of GINHAWA’s mission and vision… Ginhawa are those who devote themselves to the link of the Spirit; the design of the universe is rendered through them. Ginhawa are those who weep for their frustrated desire, They shall see the face of fulfillment in a new form Ginhawa are they who have softened what is rigid within, They shall be open to receive the splendour of earth’s fruits. Ginhawa are they who long deeply for a world of right relationships, They shall be encircled by the birth of a new society. Ginhawa are they, who from the in-

ner womb birth forth compassion, They shall feel its warm arms embracing them. Ginhawa are they whose passion radiates with deep abiding purpose, They shall envision the furthest extent of life’s wealth. Ginhawa are those who bear the fruit of sympathy and safety for all, They shall hasten the coming of God’s new creation. Ginhawa to those who have been shattered within-from seeking wholesome rest, Theirs is the ruling principle of the Cosmos. Ginhawa, are you when you are reproached and driven away by the clamour of evil on all sides, for my sake. Know deep joy even in your loss for this is the secret for claiming your expanded home in the universe. I must confess, I was one of those shattered by the wretchedness of life, and yet made whole and still being made whole (for I am a beautiful artwork in progress, as I mentioned in the other article I wrote)…just because of the presence of GINHAWA… Connect with them. They’d love to share their vision in life. Just an email away: ginhawa@gmail.com

www.dineasiaguide.com

51


Nourish Your Soul, Awaken To New Beginnings… (some random thoughts) BY WEENA MEILY

“There are times to cultivate and create, when you nurture your world and give birth to new ideas and ventures…” - Starr

W

elcome to the spring of new beginnings. Life is the seasons. We live in a world surrounded by life cycles – water cycle, nitrogen cycle, lunar cycle, menstrual cycle, the life cycles of plants and animals. I remember my third grade science class when we observed the life of a butterfly unfold before us in a wonderful film my teacher showed us. And then, wonder of wonders, when I saw an actual butterfly come out of its cocoon! It was always a wonder for me how things, especially in the natural world, change their looks, expressions, habitats, behavior. But always, there must have been a beginning somewhere… And yet, the mystery is always there. Which came first? Where did this come from? How can that be? While I acknowledge that science provides us with answers we can see, touch, hold, grasp, I would also like to think that some of the answers lie deep in our hearts…someone once said, “When we see through our hearts, we recognize that every single one of us is infused with creativity. Divine Sparks are embedded in everyone and everything. It’s up to us to be courageous, to look and listen deeply, to find the sparks, gather and release them back into the universe, transformed into something new.” Fresh flowers. Freshly cut grass. A leaf bud appearing. Signs of newness indeed. Take a deep breath. Life

is good. Welcome to a new beginning as I, too am starting a life anew today. Today is sacred space. As all of creation is special, you are special. Walk this new path to healing. You may have gone through a labyrinthine walk in your life, a deep downspiral journey into darkness…I have gone through the same experience. And is still going through it in my life right now (I’m a beautiful artwork in progress!). Some call it depression. Whatever it is, what matters is we are able to gather the wisdom we so need and the grace to embrace us. Celebrating life is welcoming opportunities for beginning again. But if our experiences have somehow crushed, hurt, pushed us to despair or failed us, it is indeed difficult to begin anew. These are opportune times however. welcome the hurt. it may be grace to begin again. I remember when I was about elementary school age, my mom would always tell me and my brother, assuring us, after some wrongdoing that “we can begin again”. Those were great words of comfort! It propelled us to do well the next time around. As Paula Ripple has said, “For those who have come to terms with the realities of being human, failure can be a place of beginning again in more meaningful ways.” (Growing Strong at Broken Places) Such comforting words indeed. It is beginning to be spring in other parts of this Earth. So much of newness abound. The once cold, numb, earth melting away to warmth and seeds begin to open to new life. For in every seed is an anticipation of

life. The exact copy of what life will look like, what it will Be. When our relationships grow cold, numb, and bitter, we begin to look at the other side of life. At other possibilities. We are capable of opening up to newness, welcoming other opportunities. Giving our best not to give up keeps the fire burning. We treasure the precious embers that may grow into flames of burning love. We are seeds constantly anticipating growth…to new life… I always begin my day, with meditation and prayers from the Christian Morning and Evening Prayers. I also include prayers that I feel truly speak of what is in my heart like this one, from the Lakota People, I’d like to share with you: Oh Great Spirit Mystery, Teach me how to trust my heart and mind, And to listen to the intuition of my small voice within, To trust the sacred senses of my body, And the blessings of my spirit. Please, teach me to trust all these things and to be still…as the air before the dawn That I might enter my sacred space And learn to love beyond my fear… And thus, walk in the beauty way of peace With the passing of each sun… (Lakota prayer) May you always go gently and peacefully as you begin anew…

photo courtesy of Dominic Meily


RESTAURANT LISTING

PHOTO SOURCE: MAYA MEXICAN RESTAURANT

www.dineasiaguide.com

53


LUZON RESTAURANTS Makati City

Baguio City

57

BRASSERIE BOHEME by The Gustavian

86 75

58 59 60 61 62

CHILI PEPPERS CONTINENTAL NUVO TAIPAN THE PLANTATION

Puerto Princesa City

Mandaluyong City 63

SALT & PEPPER

Manila 64

CENTURY TSUKIJI

Muntinlupa City 65

THE FRENCH CORNER

Quezon City 66 67 68 69

BAGOONG CLUB RESTO HAPADOG MANGO TREE BISTRO NINYO

San JuanCity 70 71

LUGANG CAFÉ TIAN-DI

Taguig City 72 73

BORDEAUX TOKI

Angeles City 74

THE YATS RESTAURANT

76

FLORA CAFÉ LE CHEF AT THE MANOR

PESCADOS


Metro Manila

Š2010 Google - Map data Š2010 Google


Luzon | Metro Manila | Makati City

BRASSERIE BOHEME

B Y

T H E

G U S T A V I A N

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

The Gustavian - Tacloban Level 1-101 Robinsons Place, National Highway, Tabuan Marasbaras, Tacloban City PH: +63 53 323.6348

The Gustavian - Ayala Stall F103, Level 1, Terraces Area, Ayala Center, Cebu City PH: +63 32 514.1979 PH: +63 32 238.8971

Daily 6:00 am - 12:00 mn

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

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

Continental Vegetarian

Continental classic cuisine from the Old World makes its home in Manila by way of Brasserie Boheme by The Gustavian, the newest and latest offering from the famous restaurant group in Cebu. Dining enthusiasts will find truly exceptional the comfort food pairings derived from dishes served by master chefs over two hundred years ago. Food lovers will definitely delight in the classic creations of chef Tom Hines, his creativity and versatility quite unmistakable in the signature specialties. At Brasserie Boheme, there is a fixed price menu that changes on a weekly basis to attract returning customers. Carts of roast beef and wines make the rounds for the selection of diners, putting much emphasis on casual but prompt service. Here, breakfast starts at 6:00 am. Early morning patrons may wish to try their Eggs Benedict and Eggs Alexander which make a delicious meal. Aside from the restaurant, Brasserie Boheme has a deli that features homemade offerings consisting of sausages, hams, pates, and jams. For takeout or dine-in, there is the widest variety of delectable deli items to choose from. Contemporary interiors totally define the cozy and informal ambiance. For a feel of the Old World and the flavorful taste of “simply classic cuisine,� come home to Brasserie Boheme by The Gustavian.

sample menu selections soup:: Spinach Soup Garlic / cheese Mushroom Soup Shitake / cream / wine Cold Gazpacho Soup Tomato / bell pepper / cucumber Cream of Tomato Gin / basil

main:: Sole Mexicane Avocado white wine sauce / feta cheese / veggie egg white Grilled Salmon Dill cream potato sauce / red beets / capers salsa Seafood Bake Mussels / sole / shrimps / olives / tomato / bruschetta / risotto croquettes Pork Escalope Au Provencale Marsala gravy / pickled celery / roasted garlic / mashed potatoes Hungarian Chicken Paprika Ginger garlic rice Beef Gorgonzola Saltim Bocca Polish panfried potatoes Lamb Caldereta Tomato / bell pepper / potatoes / carrots

salad::

Nicoise Salad Tuna / haricot beans / tomato / new potatoes / devilled egg / olives Napoleon Salad Sun-dried tomatoes / roasted vegetables / candied walnuts Thai Shrimp & Pomelo Salad Shrimps / lettuce / cilantro / lime Greek Farmers Salad Green bell pepper / tomatoes / olives / onions / lemon & olive oil House Salad Smoked salmon / ripe mango / mustard dressing

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

www.dineasiaguide.com

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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

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SPRING/SUMMER 2011


Luzon | Metro Manila | Makati City

THE CONTINENTAL

sample menu selections

www.towerclub.com.ph The Tower Club 33rd and 34th Floors, Philamlife Tower 8767 Paseo de Roxas, Makati City PH: +63 2 885.7085 FAX: +63 2 885.7090 Mondays to Saturdays Breakfast 7:00 am -10:00 am Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 10:30 pm

Located

on

the

main

Continental International Banquet Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Lunch Buffet Set Menu Dish of the Week Non-Smoking

floor

across from the Baron’s Bar is the Continental Restaurant. The main dining room with its view of the Makati skyline is the perfect backdrop for a lively dining experience in the Continental. The dining room offers upscale dining to members from breakfast to dinner with a superb menu and a variety of items. An excellent selection of continental cuisine is carefully prepared by Executive Chef Chris Hibbert. One can choose a bottle of wine to accompany their meal from our extensive selection of wines from our walk-in cellar.The Pinot and Murano Rooms at the Continental are available for hosting those special meetings and intimate events.

starter:: Seared Foie Gras on a Bed of Arugula Salad with a Spiced Mango Salsa Cigar Smoked Salmon Smoked Salmon with a Hint of “Cigar” Served with a Mushroom Duxelle Seared Scallops With a Parsley and Watercress Purée, Caramelized Garlic,Sesame and Red Wine Reduction

main:: Lamb Cutlets Grilled, with Rosemary Mashed Potatoes, a Roast Tomato Jus, Confit of Garlic and Balsamic Grilled Chicken Half a Chicken, served with Irish Mashed Potatoes and Mussel and Brown Bread Sauce Tiger Prawns Fried in Chili Oil, with Cherry Tomatoes, Asparagus Spears and Water Spinach on a Bed of Spaghetti and Topped with Shaved Parmesan Cheese

steak:: Australian Wagyu Sirloin-200g U.SA T-Bone-300g 1kg Australian Prime Rib Châteaubriand Served with Grilled Tomato, Noissete Potatoes

dessert:: Apple Crumble served with caramel custard Pana Cotta strawberry soup lychee granite Foie Gras Brulée served with a apple and fig chutney walnut toasted bread Espresso Chocó Mousse served with a grappa espuma and cinnamon and sugar dust

www.dineasiaguide.com

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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 Lunch: 11:00 am to 3:pm Dinner: 6:00 pm to 11:00 pm Bar: 6:00 pm onwards Mezzanine: 9:00 pm onwards

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

Nuvo’s sophisticated atmosphere is as hip and stylish as its patrons. Located

at

the

sample menu selections

French Mediterranean

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.

Salad NU • VO Salad of mango, walnut, pear, free range egg & mesclun in blue cheese fondue Goose Liver Pan-fried goose liver with calvados jus, caramelized apple & ripe mango balls with mashed potato

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

rice:: Risotto Creamy saffron flavored chicken and prawn risotto

fish and seafood:: Chilean Sea Bass Pan-fried Chilean sea bass with lemon-butter sauce, caramelized green asparagus and herbed pan-fried olive potatoes Sea Bass Soy Jus Grilled sea bass enhanced with soy jus, steamed roulade of Chinese cabbage and bean sprouts, ginger flavored steamed rice Grilled Mixed Seafood (Lapu, salmon, snapper, prawn and scallop) creamy saffron sauce and vegetables risotto

meat and poultry:: Duck A La Orange Roasted U.S. duck breast stuffed with fresh orange with orange reduction steamed broccoli & potato lyonaisse Steak Foie Gras Seared U.S. tenderloin steak –160 g - with grilled goose liver & natural jus served on a trio of buttered beans NU • VO Peppered Fillet Steak Seared black angus fillet steak -180g – crusted with crushed black pepper corns garden fresh vegetables & potato gratin

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

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SPRING/SUMMER 2011


Luzon | Metro Manila | Makati City

TAIPAN

sample menu selections

www.towerclub.com.ph The Tower Club 33rd and 34th Floors, Philamlife Tower 8767 Paseo de Roxas, Makati City PH: +63 2 885.7085 FAX: +63 2 885.7090 Mondays to Saturdays Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm -10:30 pm

Chinese Banquet Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Set Menu Dim Sum Eat All You Can Set Menus Monthly Specials

Named after a powerful figure, the Taipan’s culinary supremacy never fails to enchant and lead. With its charming opulent setting of rich, vibrant crimson interior and dark walnut wood work, accented with black and copper, walls

adorned

with

eclectic

appetizer:: Thai Spicy Vermicelli Salad with Pacific Clams Crispy Skin Salt and Pepper Crispy Eggplant with Pork Floss

barbeque dishes:: Roasted Suckling Pig Roasted Peking Duck Poached Emperor Chicken with Jellyfish

soups:: Hot & Sour Seafood Soup

chef’s signature dishes:: Braised Ying Yang Soup Sautéed Prawn Meat with Salted Egg Yolk and Butter Stewed Brisket Homemade Style Mixed Mushrooms in Golden Bag and Chinese Wolfberries

ancient Chinese masterpieces, the

Special Stewed Pork Ribs with Man Tou

Taipan restaurant truly resembles

Braised Homemade Bean Curd with Dry Scallops and Enoki Mushrooms

the very essence of its namesake with the elegance and majesty that its interior and cuisine exudes. Members can choose from an exquisite array of Cantonese cuisine and delicacies from other regions in China

abalone:: Braised Whole Abalone with Superior Sauce

prepared by Executive Chinese Chef Goh Sew Kong. Within Taipan are

seafood::

four function rooms namely Ming, Sung, Han and Tang, for private dining.

Two Varieties of Prawn (Sautéed & Crispy)

The Taipan can accommodate as many as 160 people.

Deep Fried Soft Shell Crabs with Thai Mango Chili Sauce

beef:: Quick-Fried Beef Tenderloin with Black Pepper Pan-Fried Beef Tenderloin with Red Wine Sauce

rice& noodles:: Tower Club Fried Rice(Yong Chew Style) Wok-Fried Crispy Noodles with Seafood

dessert:: Chilled Mango Sago Mint Jelly with Fresh Fruit

www.dineasiaguide.com

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Luzon | Metro Manila | Makati City

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

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

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

Comfort food in a fine dining setting

highlights

the

whole

experience at The Plantation. Located in the midst of the busy urban

jungle

of

Makati,

The

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

modern

Bicolano

dishes,

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

with

hickory

barbecue

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

kawali, extra crispy pork belly with bagoong rice, pakbet veggies, and pumpkin sauce to the pinangat, laing, and Bicol express. Steaks and pasta dishes are also available in the menu. Makati executives will find themselves pampered like a haciendero, hence the restaurant name. The immaculate white interiors produce a clean country club ambiance, resulting in a very relaxing atmosphere perfect for casual dining. Whether indoor or al fresco, dining at The Plantation will prove to be an appetizing experience as it is the only restaurant in the city that serves authentic Bicolano cuisine. For “good food, good times,” plow your way to The Plantation.

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

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

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

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

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

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

62

SPRING/SUMMER 2011


Luzon | Metro Manila | Mandaluyong City

SALT & PEPPER

sample menu selections

www.saltandpepperresto.multiply.com 205 EDSA cor. Rochester St., Brgy. Wack Wack, Greenhills, Mandaluyong City PH: +63 2 861.8233 FAX: +63 2 725.7454 Tuesday - Friday 11:00 am - 2:00 pm and 6:00 pm - 10:00 pm a la carte Saturday - Sunday 11:30 am - 2:30 pm and 6:00 pm - 9:30 pm buffet

American Asian Continental French Greek Grilled Indian Banquet Catering Delivery Full Bar Winelist Live Music

Italian Mediterranean MIddle Eastern Seafood Spanish Vegetarian Private/Function Rooms Major Credit Cards accepted

Fresh, healthy, and delicious all best describe the varied selection of gourmet fare at Salt & Pepper. Offering a little something for everyone, Salt & Pepper serves international dishes that loyal patrons can relate to and remind them of their own homes, since most of their customers come from different nationalities. With a dash of a little salt and pepper, if needed, for people to appreciate the true flavors of the dish, Salt & Pepper boasts of its weekend buffet, where new cuisine is introduced regularly in the menu to excite discriminating palates. Brick oven-baked pizzas, pastas, kebabs, and tandooris are the bestsellers, which also include original pita chips, breads, and other Spanish specialties. Nice wooden tables with stylish candle centerpieces, cushioned chairs, and fabric couches dominate the cozy and relaxing ambiance. For kiddie patrons, there is a glassencased kid’s play area for guests to be able to see their kids while enjoying their food. A function room with a projector and widescreen is available for press conferences, meetings, and other official gatherings. The restaurant accepts reservations for all occasions and also offers catering services. For everything real good – food, service, and ambiance – sample the adventurous tastes at Salt & Pepper.

entrees:: Shrimp Scampi, Veal Scallopini, Chicken Timbalo, Baked Fish with Tahini, Beef Oriental, Skilletini (Chicken and Beef), Hotfish, Chicken Scampi, Barbecued Pork Chop, Poached Porkloin, Nuts About Fish, Chicken Milano Cajun Chicken, Hand-breaded Chicken Parmigiana, Chicken Souvlaki, Lemon Rosemarie Chicken Koftas (Lamb and Beef), Kebabs (Shish Beef Tenderloin, Ground Lamb, Herbed Chicken, Herbed Beef, Shrimp, Platter)

pasta:: Aglio e Olio, Spaghetti Bolognese, Oriental Chicken Linguini, Homemade Lasagna, Chicken Fettucini, Penne Pesto Chicken, Puttanesca, Linguini Gambiri, Seafood Linguini, Salt & Pepper Combo, Chicken Primavera, Spicy Shrimp

pizza:: Calzone, Pizza Italiano, Margherita, Frutti Di Mare, Quattro Formaggi, Chicken Barbecue, Garlic and Cheese, Cheezy Kid’s, Meaty Kid’s, Vegetarian

sandwiches:: Philly Steak, Chicken Parmigiana, Grilled Chicken, Ceasar Panini

burgers:: Swiss Cheese, Chicken, Fish Fillet, Salt & Pepper

starters:: Bruschetta, Hummus with Pita, Babaganosh with Pita, Oriental Chicken Salad, Ceasar Salad, Grilled Chicken Ceasar Salad, Salt & Pepper Salad, Golden Buffalo Wings, Frito Formaggio, Crispy Calamari, Baked Sizzling Mushrooms, Italian Nachos, Pica Pica Platter, Pita Chips, Pita Bread

www.dineasiaguide.com

63


Luzon | Metro Manila | Manila

CENTURY TSUKIJI www.centurypark.com

Japanese

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

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

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

Setting the standards of how a Japanese restaurant should be is Century Tsukiji. Japanese cuisine has always been a favorite food alternative among Filipinos. As such, Japanese restaurants have become rampantly available - from the dim streets of Manila, to shopping centers and first class hotels. But very few of these places remain faithful to the methods of cooking, recipes, ingredients, and service that comprise genuine Japanese dining. Luckily for diners, Century Tsukiji has paved the way in offering authentic Japanese cuisine. Century Tsukiji is known and loved for its contemporary Japanese neo-classic designed interiors. The restaurant was able to come up with an ambiance that is very modern yet very Zen and reflective of Japanese culture. The sushi, sashimi, and teppanyaki counters including the a la carte section are all very friendly venues for families and friends to gather and bond together. There is a teppanyaki private room perfect for business meetings and private functions. The restaurant was named after a very famous fresh seafood market in Japan, which is probably why it hosts the best sashimi and sushi in town, While the food presentation alone is incredibly distinct, the taste and freshness of the dishes served are even more exquisite, making every bite truly memorable and every visit unforgettable at Century Tsukiji.

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

64

SPRING/SUMMER 2011


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

65


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

kanya-kanyang kare-kare:: 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.”

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

66

SPRING/SUMMER 2011


Luzon | Metro Manila | Quezon City

HAPADOG www.hapa-dog.com SM North EDSA, Sky Garden, Quezon City PH: +63 2 519.6889 TELEFAX: +63 2 519.6889 Email: karen@hapa-dog.com Monday to Sunday 11:00 am -1:00 am

American Asian Japanese Bar Scene Delivery Indoor/Al Fresco Dining Major Credit Cards Accepted

The newest addition to the wide array of food selections in Quezon City is Hapadog. Opened just this month, this no ordinary hotdog haven is introducing a fun fast food twist! The Hapadog experience is a fusion of two cultures, American and Japanese; from their cozy, modern interiors that highlight contemporary

American

design

and metropolitan Tokyo themes to their menu that features the combination of an all-time Western favorite spiced by Eastern ingredients. There has never been an American Hotdog place that celebrates the vibrant flavors of Japanese cuisine, at least not in the Philippines. Aside from the taste of their food, Hapadog is very proud about their serving size; if you want real value for your money then it can’t get better than this. Thanks to the keen eye of Khristine Ong, the creator of house bestsellers, Temp-tation Dog and Kat’s Meow, who saw the need for bigger food servings. Stingy is definitely not the word for Hapa as all of their food items come in American sizes, a quality that is rarely found in restaurants and fast foods in the Metro. Located in the Sky Garden of SM North EDSA, Hapadog is decided to give every shopper, bypasser, family, friend and business an experience like no other.

sample menu selections signature hotdogs:: Hapadog Caramelized onions, Japanese or wasabi mayo, hapa sauce, nori flakes, spring onions Californippon Avocado/mango, cucumber, tamago, kani, ebiko, Japanese or wasabi mayo, nori flakes Popeye’s Dog Spinach, roasted sesame dressing, black and white sesame seeds Temp-tation Dog Grated daikon, tentsuya sauce, spring onions Kat’s Meow Pickled radish, Japanese or wasabi mayo, tonkatsu sauce, bonito flakes Miso Huuungry Apple miso, fresh veggie sprouts Korokke Dog Mashed potato, tonkatsu sauce, Japanese mayo, nori flakes Ka-noodle My Dog Vegetable yakisoba, nori, pickled ginger Our signature hotdogs can be substituted with chicken dog or fish dog.

hapa sides:: Karaage Japanese fried chicken Korokke Croquette filled with your choice of minced beef or creamy seafood Gomaae Spinach salad in a pool of roasted sesame dressing Furaidopoteto Fries and dip with your choice of Japanese tartar, wasabi mango, truffle, or ginger mayo Kyuuri Cucumber salad with sweet and tangy vinaigrette Edamame Salted Japanese soybean

www.dineasiaguide.com

67


Luzon | Metro Manila | Quezon City

MANGO TREE BISTRO theericteng@yahoo.com Level 3, Trinoma Mall, Quezon City

Sunday - Thursday 11:30 am to 10:00 pm Friday - Saturday 11:00 am to 10:00 pm

PH: +63 917.890.2166

Thai

sample menu selections salad:: Yum Som O Goong Pomelo salad with prawns & coconut Nua Nam Tok Spicy beef salad with northeastern Thai dressing

appetizer:: Bringing the authentic flavors of modern Thai cuisine to Manila is Mango Tree Bistro. Established in 1995, Mango Tree Bistro started with the Mango Tree chain of restaurants

from

Bangkok,

Thailand. In Manila, the Trinoma Mall has become a convenient location for Mango Tree Bistro since it opened in October 2010. Today, the restaurant chain has branches all over the world located in Pattaya, Dubai, Kuwait, Qatar, Tokyo, and Macau. Serving real Thai food with fresh ingredients from Thailand, Mango Tree Bistro has often been regarded by frequent diners as the best Thai resto in the Metro. The signature dishes include tom yum goong, spicy prawn soup with lemongrass, lime, and chilies, gai ta krai yang, grilled chicken with lemongrass, panang nua, beef curry with julienned kafir lime leaves, and

peekgai thod, deep-fried chicken wings served with sweet chili sauce. The cozy and casual ambiance is accentuated with modern and relaxed interiors, resulting in a contemporary feel quite suitable for Thai dining. Delight in the appetizing taste of authentic Thai food at Mango Tree Bistro.

Thod Mun Pla Spicy fish cakes with sweet chili dipping sauce Gai Hor Bai Toey Chicken in pandan leaves with tamarind sauce

grill:: Gai Tai Krai Yang Grilled chicken with lemongrass Khor Moo Yang Gilled pork neck Steak Jim Jaew Grilled beef with northeastern Thai dressing

soup:: Tom Yum Goong Spicy prawns soup with lemongrass, lime & chilies Tom Kha Gai Sweet & sour coconut milk soup with galangal & chicken curry & specialty dishes Panag Nua Beef curry with julienned kaffir lime leaves Gaeng Kiew Wan Gai Chicken with eggplant in green curry Pla Krapong Neung Ma Now Steamed sea bass with lemon & chili Gai Thod Sukhothai Fried chicken sukhothai-style with chili dip Pad Tahi Goong Rice noodles with prawns in pad Thai sauce

68

SPRING/SUMMER 2011


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

www.dineasiaguide.com

69


Luzon | Metro Manila | San Juan City

LUGANG CAFE

sample menu selections

Email: lugangcafe88@yahoo.com 115 Connecticut Street, Northeast Greenhills, San Juan City

Sunday -Thursday 11:00 am to 9:30 pm Friday - Saturday 11:00 am to 10:30 pm

PH: +63 2 775.7599 +63 2 570.9011 +63 917.699.2254

Chinese Indoor/Al Fresco Dining

A celebration of closely – knitted yet unique flavors from Taiwan, Shanghai, and Beijing comes to Manila through Lugang Cafe. The 3-storey Lugang Cafe, located in the heart of Greenhills that makes it very accessible, offers a newfound dining experience quite different from the usual. Couple Peter and Annie Chua, together with their partners, opened the first Lugang branch in the country only recently, but its sister stores have been dominating the food industry in China since 2002, the brand becomng synonymous to quality food and great dining, putting emphasis on on value for money. Lugang Xiaozhen, the cafe’s full name, is a franchise of Bellagio Management Group of Shanghai and the branch in Greenhills is the twenty seventh branch. Aside from the food, Lugang Cafe has garnered a reputation for its ambiance – contemporary, chic, and clean interiors which make it very inviting for both the young and the young-at-heart to come and taste genuinely authentic Chinese dishes. The bestseller, xiao long bao, is on top of the list, but the menu is filled with surprises - from Taiwanese Stewed Minced Pork which is their definition of comfort food to the extraordinarily delicious Omelet Turnip and Hot Taro Sago Soup that really melts in your mouth. For the best Chinese cooking in town, relax and unwind at Lugang Cafe, the home of truly authentic Taiwanese and Cantonese dishes and more!

house specials:: Three – Cup Chicken Beef with Chinese Crullers Taiwanese Stewed Minced Pork (Bowl) Taiwanese Omelette with Preserved Turnip Bits Hakka Stir-fry with Dried Squid and French String Beans

seafood:: Taiwanese Salt and Pepper Shrimp Oyster with Black Bean Sauce on Iron Skillet Fish Head Steamed with Pickled Red Peppers Seafood in Pumpkin and Taro Casserole Sweet and sour whole fish with pine nuts

pork:: Soy Sauce Braised Pork Knuckles Steamed Minced Pork with Pickles and Duck Yolk Smoked Cumin Spare Rib Beijing shredded pork

beef:: Stir-Fried Beef with Chili Peppers Stewed Beef, Tendon and Turnip in Clay Pot Green Onion Beef Stir-fry Black pepper beef on iron plate

poultry:: Kung Pao Chicken Chicken Topped with Scallion and Ginger Oil

tofu & vegetables:: Taiwanese Tofu Clay Pot with Pork Dragon Beans Stir-fried with garlic Baby Napa Cabbage with Peppers and Pork Eggplant with Spicy Sour Sauce in Clay Pot

noodles:: Spicy Beef and Tendon Noodle Soup Soup (Choice of Noodles) Szechuan Dan-Dan Noodles with Peanut Sauces Taiwanese Stir-fried Rice Noodles with Pork Minced Pork in Spicy Peanut Sauce over Noodles

70

SPRING/SUMMER 2011


Luzon | Metro Manila | San Juan City

Tian-Di www.tiandispa.com 387 P. Guevarra Street, San Juan PH: +63 2 722.9869 Email:steven@tiandispa.com Tuesday - Sunday 3:00 pm-12:00 am

American Asian Chinese Grilled Steaks Banquet Bar Scene Full Bar Indoor/Al Fresco Dining Private/Function Rooms Live Music/Entertainment Major Credit Cards Accepted

Our world today is so fast paced and changing that we often get caught up in the stresses of everyday life. Sometimes, at the end of the day, all you want to do is dine, unwind, and escape to a place where you can forget the things that make your life stressful. Amidst the hustle and bustle of the city lies Tian-Di Spa. Located in San Juan, Tian-Di is not your usual spa. It also has a restaurant and bar where you can feel at home and be comfortable. Customers can not only relax in the spa, but they can also fill their hungry stomachs. Tian-Di, meaning “heaven and earth” in Chinese, provides a homey and chic atmosphere with their 1920s Shanghai meets old world American interiors. Built in a 1920 colonial mansion, Tian-Di sits on a perfectly manicured Zen garden suitable for rest and relaxation. Nourish your soul with the unpretentious comfort food and enjoy a dining experience only Tian-Di can offer. Choose from a selection of fusion cuisine and enjoy various dishes such as mouthwatering steaks and smoky barbeque to satisfy your tastebuds. Sample the slow-cooked beef brisket in red wine reduction, the bestselling dish. Tian-Di also has a selection of wine and cocktails available for guests.

sample menu selections soup::

Asian Twist Pumpkin Soup Beef Brisket Linguine Soup

salad:: Shrimp and Melon Salad Kung Pao Salad Ceasar Salad (Chicken or Shrimp)

grilled sandwiches:: Grilled Quarter Pound Hamburger Grilled Chicken Sandwich Tuna Sandwich on Ciabatta Bread Tian-Di’s Ultimate 1/3 lb. Bacon Cheese Burger Grilled Pepper Pork Belly Open-Faced Sandwich

fresh from the deli::

Open-Faced Roast Beef Sandwich w/ Mashed Potato Classic Rueben Greenwich Village-Style Pastrami on Rye

off the grill meats::

Tomahawk Ribeye Steak (Signature Dish) The Porterhouse Tenderloin Ribeye

seafood:: Butterflied Tiger Prawns Sea Bass Fillet (Seasonal) Red Snapper Fillet (Seasonal) Halibut Fillet (Seasonal) Lobster Tail (Seasonal)

tapas bar:: Tuna Tartare Salmon Tartare Pork and Chorizo Fruit De Mer Deep Fried Asian Wontons Grilled Stuffed Peppers and Eggplant Hams, Sausage, and Cheese Platter Spicy Chicken Platter Hummus and Tapanade Platter

non-grill entrees:: Slow-Cooked Beef Brisket in Red Wine Reduction Pan-Seared Chicken with Asian Vegetables Pan-Seared Fish Fillet with Olive and Anchovy Pasta Braised Beef Shank in Three Peanut Sauce Seafood Pasta in Taba ng Talangka Reduction

desserts::

Banana Split Tian-tDi Halo Halo

www.dineasiaguide.com

71


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, 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

72

SPRING/SUMMER 2011


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 FAX: +63 2 856.9528 Delivery: +63 2 846.8654

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

73


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

74

SPRING/SUMMER 2011


Luzon | Benguet | Baguio City

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

Continental Filipino French Italian Meditteranean Barbeque/Grilled Banquet/Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Wine List

In the heart of Baguio City, Le Chef at The Manor is a dining destination for modern and classic Mediterranean cuisine. It offers a different dining experience from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the fireplace at night give the place a romantic atmosphere. Le Chef’s dining area opens up to an outdoor patio where fresh crisp air unfolds the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Prepared with passion are dishes such as executive salads, the peppered steak, and roasted Chilean sea bass, while an extensive wine list complements the delectable cuisine. Take home freshly-baked breads such as banana and chocolate peanut butter loafs or homemade sausages from the deli counter. Gracious service, elegant dining, and gastronomic delights make Le Chef at The Manor a fantastic reason to frequent the City of Pines.

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

soup:: Chefs Special Soup Created daily from baguio’s best produce Special Requests Should you wish to have a special soup prepared, we are happy to do so

chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce Chef Ricky’s Pesto Angel hair with sauteed prawns & calamari in olive oil flavored with anchovy capers in garlic pesto with fresh diced tomato, dried chili & parmesan shavings

creative combinations:: Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with caesar salad Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables Baked Chicken Saltimbocca In thyme jus with potato wedge-garlic-shallot confit steamed brocolli

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

desserts:: Cheesecake with Chocolate Bits Served with vanilla sauce Souffle “Le Chef” With peach, lady finger & apricot brandy Banana Split “Le Chef Style” Traditional Chocolate Mousse

www.dineasiaguide.com

75


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

76

SPRING/SUMMER 2011


VISAYAS RESTAURANTS BoHol 79

LANTAWAN

Boracay 80 81

DOS MESTIZOS ZUZUNI

Cebu 82 83 88 57 89 86 84

ABACA RESTAURANT ANZANI BLU BAR & GRILL BRASSERIE BOHEME by The Gustavian FERIA FLORA CAFÉ MAYA MEXICAN RESTAURANT

DUMAGUETE 90 91 92

CASABLANCA KRI LIKHA


©2010 Google - Map data ©2010 Google


Visayas | Bohol | Panglao

LANTAWAN Eskaya Beach Resort & Spa Panglao, Bohol PH: +63 38 502.9516 Unit 311, AIC Burgundy Empire Tower, ADB Avenue Ortigas Center, Pasig City PH: +63 584.3180 PH: +63 576.3051 Monday - Sunday 6:00am - 11:00pm

American Continental Italian Mediterranean Barbeque/Grilled Steaks

Chinese Filipino Japanese Seafood Vegetarian

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

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

sample menu selections specials:: Lapu-lapu with Tomato Onion Ragout Grouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables Sake-Marinated Cod Pan-seared cod marinated in sake and topped with foie gras and mango salsa served with couscous and caramelized shallots and mushrooms Wagyu Rib-Eye Steak Wagyu Rib-Eye served with garlic mashed potatoes, roasted garlic and shallots in demiglace U.S. Angus Beef Tenderloin Steak Served with buttered vegetables Humba A popular native delicacy of braised pork belly on a bed of garlic & pepper flavored with lemon-lime drink, vinegar, fermented black beans & bay leaves. Binagoongang Lechon Kawali Crispy pork belly tossed in fragrant shrimp paste served with string beans, pumpkin and okra Korean Spareribs Barbeque Grilled beef served with oven-roasted vegetables Spaghetti Allo Scoglio Spaghetti with mixed seafood in red sauce Welfred Pizza Pizza topped with tuna flakes, anchovy, garlic, salted eggs and mozzarella cheese

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

www.dineasiaguide.com

79


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

80

SPRING/SUMMER 2011


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 www.dineasiaguide.com

81


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

82

SPRING/SUMMER 2011


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

www.dineasiaguide.com

83


Visayas | Cebu | Cebu City

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

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

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

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

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

botanas y antojitos:: Guacamole Hand-mashed avocado with onions, organic cilantro and lime Coctel De Camarones Tender poached shrimp with our own homemade cocktail sauce Salsa Roja Tomato salsa with coriander and chilies served with homemade masa chips Chili Con Carne Y Queso Homemade beef chili covered with cheese and sour cream Tortilla Soup Tomato and pasilla chile soup with grilled chicken, oaxaca cheese, crema and crispy tortillas

dela plancha:: Pollo Achiote Crispy skinned half chicken with coriander and salsa fresca Camarones Recado Verde Herb spiced tiger prawns with tomatillo salsa, roasted onions and chilies

especiales:: Enchiladas De Queso Y Pollo Homemade corn tortillas filled with roasted chicken, cheeses and enchilada sauce Pescado Veracruz Fish fillet cooked in banana leaves with olives, tomatoes and chilies Cabrito En Salsa Slow roasted suckling goat with chilies and tomatoes Vientre De Puerco Crispy pork belly served with dried chile-lime dipping sauce

tortas::

A Mexican-style sandwich served with chips and salsa filled with your choice of the following: Carnitas Six-hour roasted organic pork shoulder with chilies and garlic Carne Asada Grilled angus flank steak with chilies and cumin Tinga De Pollo Grilled chicken breast with chipolte bbq sauce

www.dineasiaguide.com

85


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


Visayas | Cebu | Cebu City

FLORA CAFE

sample menu selections

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

American Asian Continental Filipino French Mediterranean

Greek Italian Seafood Steaks

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

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

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

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

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

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

www.dineasiaguide.com

87


Visayas | Cebu | Cebu City

BLU BAR & GRILL www.marcopolohotels.com Marco Polo Plaza Cebu Cebu Veterans Drive, Nivel Hills Apas, Cebu City PH: +63 2 253.1111 FAX: +63 2 231.9682

Contemporary & Continental Steaks A la Carte Bar Al Fresco Dining Wine List Major Credit Cards Accepted

Tuesday - Sunday 4:30pm - 12:00mn

sample menu selections create your own menu :: Your choice of 3 to 5 courses, with wine pairing

appetizer:: Double smoked duck liver with pistachio fluid and truffle oil Salmon poached with licorice liquid

Perched on the rooftop of Marco Polo Plaza Cebu, BLU Bar & Grill embraces the color of the sky. A

Baked Australian scallop with black olive tapenade and slow cooked peaches

soup::

scenic elevator takes guests up

Green pea and minted chili soup

to BLU where you feel close to

Wood-fired roasted corn and seafood chowder

the sky. At 1,000 feet. above sea level, the breathtaking panoramic views of the mountains, Cebu City lights, and the Mactan Channel are beyond compare. The simple and neat interiors, highlighted by blue lighting enhance the romantic impression of the place. Chef Juanito Abangan’s eclectic new world menu offers a hearty host of contemporary and continental food selection. Guests also have the option to create their own menu. The unique dining experience, personalized service, boldly flavored dishes and the “theatre effect” from the actions of chefs and bartenders, all serve to delight the senses. In Cebu, there’s no place like BLU Bar & Grill where you can celebrate from twilight to moonlight.

main course:: Seabass with apricot-mustard-mint-glazed and couscous, french beans Australian lamb chops with ratatouille and creamy goats cheese polenta Vegetarian mushroom with walnut ravioli and pecorino shavings

dessert:: Juanito’s chocolate lava cake Amaretto cheese cake with candied almonds Classic lemon tart with spiced raspberry compote

88

SPRING/SUMMER 2011


Visayas | Cebu | Cebu City

FERIA www.radissonblu.com Radisson Blu Hotel Cebu, Sergio Osmeña Blvd. cor. Juan Luna Ave., Cebu City PH: +63 32 402.9900 FAX: +63 32 402.9999 Daily 6:30 am – 11:00 pm

International Seafood Vegetarian Chinese Italian Japanese Korean Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted

Feria, or Roman for “feast day,” is the newest all-day restaurant in Cebu located inside one of the city’s premier hotels, Radisson Blu. It is the brainchild of one of the hippest new breed of chefs, Ofir Yudilevich. Chef Ofir maintains using only the freshest, best quality ingredients as his top principle making dining at Feria a truly delectable experience. Upon entering the establishment, you will be greeted by the wide array of mouth-watering delicacies. Your journey continues on to the five main stations of its global cuisine – Asian, Japanese and cold seafood, Mediterranean, International, and Dessert. Feria takes pride in having each station manned by highlytrained chefs, who are more than willing to engage with the diners and their palate’s desire. Two of the must-try’s are the freshly-made pasta and the homemade ice cream. Chef Ofir certainly created a distinguished dining feast worthy of any critic. These are more than enough reasons to dine at Feria.

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

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

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

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

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

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

www.dineasiaguide.com

89


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

90

SPRING/SUMMER 2011


Visayas | Negros Oriental | Dumaguete City

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

American Asian Continental Vegetarian

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

Delivery Weekend Brunch

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

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

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

www.dineasiaguide.com

91


Visayas | Negros Oriental | Dumaguete City

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

Asian Continental Spanish Vegetarian

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

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

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

Likha, which means “to create” in Filipino, is exactly what Chef Ritchie Armogenia did to satisfy the palate of customers at South Sea Hotel in Dumaguete City. He believes that each dish is a “creation,” fusing together the local produce the market offers with his own creative touch. The textures and flavors are brought out in the Asian fusion dishes made available. Continental, Spanish, and vegetarian dishes are also available for those craving for something different. Since September 2008, Likha has been providing the people of Dumaguete with bestsellers which include Oyster Rockefeller, Catalan Flat Bread with anchovies, basil, olives, caramelized onions, parmesan cheese, and roasted peppers, quesadillas, and brochettas. Another dish that is worth trying is the Herb- Encrusted Mahi-Mahi with roasted pineapple curry sauce that blends garlic, eggplant, chayote, napa cabbage, and chili. The Open Face Philly Cheese Steak sandwiches and Dynamite Shrimp are also dishes that guests will surely love. For the health-conscious, the Mixed Green Salad which is a refreshing combination of apples, jicama, red onions, candied walnuts, and carrots is a must-try. So when in Dumaguete, swing by the South Sea Hotel and savor the dishes at Likha.

Broiled oysters on the half shell topped with a mornay sauce Spinach Artichoke Fondue Oven baked with a three-cheese gratin Catalan Flat Bread Basil pesto, olives, roasted pepper and anchovies Thai Basil chicken Stir fried diced Chicken breast, asparagus beans, carrots and red curry paste Mix Greens with Candied Walnut Vinaigrette Seasonal mix greens tossed with jicama, mango, grapes and served with a candied walnut vinaigrette A vegetarian favorite! Brochettas De Gambas y Bacon Shrimps wrapped in bacon with roasted garlic aioli Philly Cheese Steak Open face baguette sandwich with thinly sliced beef tenderloin and finished with a creamy cheese sauce Sweet and Sour Stuffed Chicken wings Boneless chicken Wings stuffed with a five-spiced chicken mousseline sautéed and finished with a soy citrus glaze

92

SPRING/SUMMER 2011


MINDANAO RESTAURANTS Davao 95 96

FARFALLA PASTA BAR MAMU’S

PHOTO SOURCE: BR ASSERIE BOHEME


LOGO

RESTAURANT NAME www.website _nila.com

Cuisine

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

1

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

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

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

Category 2 Food Name Food Description

Lorem ipsum nam cu probo hendrerit

dissentiet,

dolore

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

electram

patrioque,

ad

aperiri quaeque similique pri. In

ius

natum

moderatius

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

Food Name Food Description Food Name Food Description

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

Category 4 Food Name Food Description

delectus intellegebat ex sit, pri sale evertitur percipitur ad.

Food Name Food Description

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

Food Name Food Description

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

davao city

qui ex ullum feugiat splendide. Liber splendide disputationi est at. Menandri persecuti eloquentiam usu ea, adipisci inimicus reprehendunt ad his.

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

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

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

Category 7 Food Name Food Description Food Name Food Description

94

SPRING/SUMMER 2010

Food Name Food Description

MAP SOURCE: w w w.davaotraveler.com

Mindanao | Davao | Davao City


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

95


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 96

SPRING/SUMMER 2011


INDEX BY A-Z

INDEX BY CITY/AREA

A-Z 82 83 66 72 88 57 90 64 68 59 80 95 89 86 67 91 79 75 92 70 96 68 84 69 60 76 63 61 65 62 71 73 74 81

INDEX BY CITY/AREA

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

ALBAY 68 CHILI PEPPERS ANGELES CITY 74 THE YATS RESTAURANT BAGUIO CITY 86 FLORA CAFÉ 75 LE CHEF AT THE MANOR BOHOL 79 LANTAWAN BORACAY 80 DOS MESTIZOS 81 ZUZUNI CAMARINES SUR 68 CHILI PEPPERS CEBU 82 83 67 88 89 86 84 DAVAO 95 96

8ABACA RESTAURANT ANZANI BRASSERIE BOHEME by The Gustavian BLU BAR & GRILL FERIA FLORA CAFÉ MAYA MEXICAN RESTAURANT FARFALLA PASTA BAR MAMU’S

DUMAGUETE 90 CASA BLANCA 91 KRI 92 LIKHA LEYTE 57 BRASSERIE BOHEME by The Gustavian

MAKATI CITY 57 BRASSERIE BOHEME by The Gustavian 68 CHILI PEPPERS 59 CONTINENTAL 60 NU.VO 61 TAIPAN 62 THE PLANTATION MANILA 64 CENTURY TSUKIJI MANDALUYONG CITY 63 SALT & PEPPER MUNTINLUPA CITY 65 THE FRENCH CORNER PUERTO PRINCESA CITY 76 PESCADOS QUEZON CITY 66 BAGOONG CLUB RESTO 57 BRASSERIE BOHEME by The Gustavian 67 HAPADOG 68 MANGO TREE BISTRO 69 NINYO SAN JUAN CITY 70 LUGANG CAFÉ 71 TIAN-DI TAGUIG CITY 72 BORDEAUX 73 TOKI TACLOBAN CITY 57 BRASSERIE BOHEME by The Gustavian

www.dineasiaguide.com

97


INDEX BY CUISINE

CONTINENTAL

INDEX BY CUISINE

AMERICAN 82 68 86 67 91 79 76 63 71

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

57 86 91 79 75 92 63 65

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

62 74

THE PLANTATION THE YATS RESTAURANT

68 80 86 79 75 96 76 65

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

FRENCH 95 86 75 69 60

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

ASIAN 86 67 91 79 92 69 63 71

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

BARBEQUE / GRILLED 88

BLU BAR & GRILL

68

CHILI PEPPERS

79

LANTAWAN

75

LE CHEF AT THE MANOR

63

SALT & PEPPER

65

THE FRENCH CORNER

74

THE YATS RESTAURANT

71

TIAN-DI

69

NINYO

74

THE YATS RESTAURANT

ECLECTIC / WORLD CUISINE 88

CHINESE

BLU BAR & GRILL

FILIPINO

79

LANTAWAN

70

LUGANG CAFÉ

71

TIAN-DI

98

EXOTIC / FUSION

SPRING/SUMMER 2011

66 90

BAGOONG CLUB RESTO CASABLANCA

PHOTO SOURCE: 8th Place (Higante) Mikhail Arrogante

63 65 74

SALT & PEPPER THE FRENCH CORNER THE YATS RESTAURANT

GREEK 86 63 81

FLORA CAFÉ SALT & PEPPER ZUZUNI

INDIAN 63

SALT & PEPPER


INDEX BY CUISINE

INTERNATIONAL 83 90 89 79 96 69 63 74

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

63 65 81

SALT & PEPPER FRENCH CORNER ZUZUNI

MEXICAN 84

LANTAWAN LIKHA MAYA MEXICAN RESTAURANT SALT & PEPPER ZUZUNI

MAYA MEXICAN RESTAURANT

MIDDLE EASTERN

ITALIAN

63

83 90 95 86 79 75 76 63 65 74

SEAFOOD

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

79 92 84 63 81

90 80 89 86 79 76 63 74 81

SALT & PEPPER

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

JAPANESE SPANISH 90 64 86 67 79 69 73

CASABLANCA CENTURY TSUKIJI FLORA CAFÉ HAPADOG LANTAWAN NINYO TOKI

KOREAN 79

LANTAWAN

92 76 63

LIKHA PESCADOS SALT & PEPPER

STEAKS 90 86 79 74 71

CASABLANCA FLORA CAFÉ LANTAWAN THE YATS RESTAURANT TIAN-DI

MEDITERRANEAN THAI 82 83 72 90 86 79 75 60 76

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

68

MANGO TREE BISTRO

PHOTO SOURCE: 2nd Place (Higante) Alex Badayos

VEGETARIAN 57 89 91

BRASSERIE BOHEME by The Gustavian FERIA KRI

www.dineasiaguide.com

99


60 63 62 71

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

BYOB 79

LANTAWAN

CATERING 83 57 90 95 75 92 96 84 76 63 65 74 81

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

DELIVERY

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

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

SPRING/SUMMER 2011

61 65 74 71 81

TAIPAN THE FRENCH CORNER THE YATS RESTAURANT TIAN-DI ZUZUNI

67 68 67 91 84 76 63 62 73

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

DRESS CODE-BEACH CHIC 82

ABACA RESTAURANT

BAR SCENE

DRESS CODE-SMART CASUAL

68 67 92

CHILI PEPPERS HAPADOG LIKHA

84

MAYA MEXICAN

83 95 69 74 63

ANZANI FARFALLA PASTA BAR NINYO THE YATS RESTAURANT SALT & PEPPER


INDEX BY CATEGORY 71

TIAN-DI

MAJOR CREDIT CARDS ACCEPTED

PHOTO SOURCE: 10th Place (Fluvial) Catherine Angeles

DRESS CODE-FORMAL CASUAL 86

FLORA CAFÉ

FULL BAR 82 83 57 80 79 75 92 84 63 65 62 74 71 81

ABACA RESTAURANT ANZANI BRASSERIE BOHEME by The Gustavian DOS MESTIZOS LANTAWAN LE CHEF AT THE MANOR LIKHA MAYA MEXICAN RESTAURANT SALT & PEPPER THE FRENCH CORNER THE PLANTATION THE YATS RESTAURANT TIAN-DI ZUZUNI

INDOOR / AL FRESCO DINING 82 83 66 90 68 80

ABACA RESTAURANT ANZANI BAGOONG CLUB RESTO CASABLANCA CHILI PEPPERS DOS MESTIZOS

95 67 79 75 92 70 96 84 69 60 63 65 62 71 81

FARFALLA PASTA BAR HAPADOG LANTAWAN LE CHEF AT THE MANOR LIKHA LUGANG CAFÉ MAMU’S MAYA MEXICAN RESTAURANT NINYO NU.VO SALT & PEPPER THE FRENCH CORNER THE PLANTATION TIAN-DI ZUZUNI

LUNCH BUFFET 59 CONTINENTAL LIVE MUSIC / ENTERTAINMENT 83 80 86 79 75 84 60 63

ANZANI DOS MESTIZOS FLORA CAFÉ LANTAWAN LE CHEF AT THE MANOR MAYA MEXICAN RESTAURANT NU.VO SALT & PEPPER

82 83 66 57 90 64 59 80 95 89 86 67 79 92 96 84 69 61 65 62 74 71 73 81

ABACA RESTAURANT ANZANI BAGOONG CLUB RESTO BRASSERIE BOHEME by The Gustavian CASABLANCA CENTURY TSUKIJI CONTINENTAL DOS MESTIZOS FARFALLA PASTA BAR FERIA FLORA CAFÉ HAPADOG LANTAWAN LIKHA MAMU’S MAYA MEXICAN RESTAURANT NINYO TAIPAN THE FRENCH CORNER THE PLANTATION THE YATS RESTAURANT TIAN-DI TOKI ZUZUNI

PRIX FIXE MENU 57 BRASSERIE BOHEME by The Gustavian PRIVATE / FUNCTION ROOM 82 83 66 57 90 64 59 80 89 86 79

ABACA RESTAURANT ANZANI BAGOONG CLUB RESTO BRASSERIE BOHEME by The Gustavian CASABLANCA CENTURY TSUKIJI CONTINENTAL DOS MESTIZOS FERIA FLORA CAFÉ LANTAWAN

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INDEX BY CATEGORY 92 96 84 69 63 61 71 73

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

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

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

WINE LIST 82 83 90 59 80 95 89 86 79 84 69 60 76

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

63 61 65 74 73 81

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

WEEKEND BRUNCH 82 91 81

ABACA RESTAURANT KRI ZUZUNI

ROOFTOP BAR / LOUNGE AREA 81

ZUZUNI

SMOKING & NON-SMOKING 59 61

CONTINENTAL TAIPAN

TAKEOUT 86 79 84 76

FLORA CAFÉ LANTAWAN MAYA MEXICAN RESTAURANT PESCADOS

VALET PARKING 90 64 79 69

CASA BLANCA CENTURY TSUKIJI LANTAWAN NINYO

PHOTO SOURCE: 8th vPlace - sinulog.ph

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DINING RENDEZVOUS

22nd Anniversary...

Classic Cravings Dine Asia’s Associate Editor Bambi Camus was among the guests who attended the 22nd anniversary of Cravings. The event was hosted by the mom-and-daughter tandem of Susana ‘Annie’ Guerrero and Marinela ‘Badjie’ G. Trinidad held at C3 Events Place. To mark its 22nd year, Cravings unveiled “Celebrating Classic Cravings” – creative and elegant catering and events packages set to satisfy a customer’s craving for the perfect celebration.

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A sampling of the best that Classic Cravings can offer

C2 Sales Team

Live Pasta Station

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Cravings Marketing Manager Marifi Serafin presents the catering staff of Classic Cravings

Host Karel Marquez

mom-and-daughter tandem of Annie Guerrero and Badjie Guerrero-Trinidad is behind the success of The Cravings Group

From the Bakeshop

Bambi and Badjie

School Event…

CEU CHEFS ON PARADE 2010 Dine Asia’s Mary Anne Meily, together with Patrick Anthony Meily, was invited to be one of the judges in the Asian Cuisine Food Festival, one of the featured competitions in Chefs on Parade 2010, a 3-day event organized by the School of Nutrition and Hospitality Management under dean Dr. Cecilia Uncad of Centro Escolar University in Manila. The activity, with the theme “Enhancing Skills for Greater Opportunities,” was aimed at enhancing the competencies and skills of students to better equip and prepare them for the global workplace.

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SNHM Dean Cecilia Uncad, EVP Ricardo De Leonand Asst. Treasurer Cora Tionco

Louise San Juan and Alyssa Dizon at the Sri Lanka booth

Creative director Ruel Supendio with Mary Anne Meily

Dine Asia’s Dominic and Patrick Meily

PAL chef Alvin Borromeo while judging

Division head Ruth Reyes and creative director Ruel Supendio

Dine Asia’s Mary Anne Meily while judging the asian food festival

SEAIR President Avelino Zapanta

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DINING RENDEZVOUS

School Event…

CEU TOURFEST 2011

Dine Asia’s Patrick Anthony Meily was invited to be one of the judges in the tour packaging and brochure making contests, two of several competitions during the CEU Tourism Festival 2011, which was organized by the School of Nutrition and Hospitality Management under dean Dr. Cecilia Uncad with the Association of Tourism Students of Centro Escolar University in Manila. The 2-day event, with the theme “Islands Philippines – Reviving the Cultural Festivals,” featured booths and exhibits, tour competitions, and a dance festival.

Dine Asia’s Patrick Meily (fourth from right) flanked by members of the upcoming all-male vocal group One Forty-Three with Ms. Catherine Soriano (extreme left) and students

J AR 1RCH 2011 FA EN BU RU AY R Y2-0M1 A 1

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Patrick Meily Names as one of the judges

Names Other judges Angel Ramos-Bognot, Bing Francisco, and Patrick Meily

Emcees Vanessa Bertrand and Aristopanes Amano

One Forty-ThreeNames performing their original debut single

Students during the slogan and poster-making contest

Organizers Janelle Qua, Roel Supendio, and Jane Devanadera

Hedrick Cervilion, Maria Belynda Oanes, and Jane Devanadera

EVP Dr. Ricardo De Leon and Dean Dr. Cecilia Uncad

Special Event...

FIRST CHEFS TALK The Philippine delegation of Disciples Escoffier, an association of professionals in the culinary and hospitality industry headed by its president chef Philip Golding, held its First Chefs Talk at the Enderun Colleges. Dine Asia supported the informal gathering where the different working committees were presented. The winners of the continental set menu competition during the Chefs on Parade 2011 were introduced. The occasion, hosted by Gina Garcia, was highlighted by the announcement of raffle winners later in the evening.

Escoffier Philippines President Philip John Golding

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Names

Names

Escoffier Philippines NamesVice President Robert Bolanos

Names

Names Chef Jonas Ng of Mango Tree Bistro

Chef Robert, Chef Genevieve with Names Dine Asia’s Tin Samson, Deanna Mendoza, and Cristy Derige

Names Dine Asia’s Tin Santos, Deanna Mendoza and Cristy Derige

Names

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DINING RENDEZVOUS

Food Bazaar…

MIDNIGHT MERCATO Late night food enthusiasts are in for a culinary treat at Midnight Mercato, the first ever weekend food night market in Metro Manila. The food showcase, located at the corner of 34th Street and 8th Avenue at the Bonifacio Global City, is held every Fridays and Saturdays from 10 pm to 3 am. Dine Asia took part in the opening and complimentary copies of the latest issue were distributed to the public during the opening. MARCH 2011

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Names

RJ Ledesma

Names

Names

Cory Quirino

Names

Suzi Entrata-Aviera,Tessa Prieto Valdes, Tin Yap

Wine Tasting...

GLOBAL NOBLE’S HUDSON’S PEAK It was a night of casual flair as free-flowing Hudson’s Peak wines presented by Global Noble International Corporation were savored by invited guests. Among the visitors was Dine Asia’s Bambi Camus who enjoyed the Australian wine paired with hors d’eouvres created by chefs from Brasserie Boheme by The Gustavian. The highlight of the night was a talk by Graham Coall, the managing director of Hunter River Wine Company, who shared about their premium brand The Six Master Chardonnay Directors Reserve 2007 and The Six Master Shiraz Directors Reserve which he created along with five other wine masters.

Buddy Roa, Melissa Gecolea, Henry Horilleno

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Chito Melo, Roxanne Silverio, Len Olbes, Jovy Cruz

Emma Nieto, Atty. Noel Laman, Mary Jean Ty

George Schulze Jr. Nandy Olfato, Cynthia Nakpil, Jose Fil Benitez, Cristina and Graham

Names

Tisa Zamora, Louie Zamora, Edwin Ong, Mon Diokno, Cristina Bautista

Managing Director of Hunter River Wine Co. Graham Coall, Cristina Bautista with Dine Asia’s Bambi camus

Graham Caoll

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SPRING/SUMMER 2011


DINING RENDEZVOUS

Tribute Dinner for...

NORA DAZA

The Center for Culinary Arts (CCA) Manila recently held a dinner to pay tribute to a Philippine culinary icon, Ms. Nora Daza. The event was well-attended by the media, including Dine Asia’s Bambi Camus, celebrities, friends, family, and people from the culinary industry. The night started off with a book signing by Ms. Daza followed by a presentation of her countless contributions, from her TV shows such as “Cooking It Up with Nora” to her cookbooks such as “Let’s Cook with Nora”. The dinner, held at C3 Events Place in Greenhills, served dishes craftfully created by CCA alumni chefs from recipes of Ms. Daza. Later, close friends and relatives shared fond anecdotes of Ms. Daza. A highlight of the evening was when CCA awarded Ms. Nora Daza with a plaque of appreciation for her contributions in promoting Filipino cuisine.

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Nora daza

Mickey Fenix with Nora Daza

Bing Daza and friends

Dine Asia’s Bambi Camus and Gloria Diaz

Bong Daza

Sandy Daza

Ernie Fajardo

Pinky Marquez

Nora Daza

Ms. Jullie Yap-Daza

Nora Daza cookbooks

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DINING RENDEZVOUS

Grand Launch …

OPUS

The hottest restaurant-lounge formally opened its doors in spectacular fashion, which was attended by Dine Asia’s Pauline Misa. Located at Resorts World Manila, Opus is envisioned to be a premium restaurant that offers modern European cuisine composed of gastronomic masterpieces by renowned chef Carlo Miguel. There is a separate cavernous area called the lounge for after-dinner drinks, dancing, and a different kind of entertainment. Opus, a collective vision of 11 high profile owners, will surely be the place to see and be seen for years to come.

Maurice Arcache, Philip Cu Unjieng, JR Isaac, Pepper Teehankee

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Chef Carlo Miguel

Kris Alcantara, Stephen Ku, Chef Carlo Miguel

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Stephen Ku, Ric Gindap of Monday Magazine, and GP Reyes

Pauline Misa of Dine Asia & Diego Cervero

RJ Ledesma, Mari Ugarte of Rogue, Stephen Ku

RJ Ledesma & Kris Alcantara

Provincial Tour…

DUMAGUETE CITY Dine Asia’s Mary Anne Meily and Pauline Misa embarked on a culinary journey and traveled to the City of Gentle People, Dumaguete City, the largest city and capital of the province of Negros Oriental. Aside from the usual leisure trip, the tour coincided with meetings and sales presentations for the participation of restaurants located there in Dine Asia’s spring-summer 2011 issue, as part of the publication’s continued expansion in restaurant listings.

w owner Mr. Sande Fuentes of Hayahay Treehouse Bar & Lab-As Seafood Restaurant

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Vanessa Remollo, MaryAnne Meily & Pauline Misa at Likha

Vanessa Remollo & MaryAnne Meily at South Sea Hotel

Proposal at Casa Blanca

with owner Ms. Olet Hilado of Don Atilano’s

with owner Mr. Ritchie Armogenia of Kri & Likha

Pauline Misa & Vanessa Remollo at Gabby’s Bistro, Florentina Homes

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SPRING/SUMMER 2011

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lunch at Lab-As Seafood Restaurant


DINING RENDEZVOUS

Awards Night...

MBKRS AWARDS 2010 Inspired by the bestselling coffee table book Manila’s Best Kept Restaurant Secrets, the MBKRS Awards 2010 recognized excellence in Manila’s dining scene in its awarding ceremony held at the Enderun Colleges. Outstanding restaurants and personalities were awarded in 30 categories deliberated upon by a panel of judges that included Dine Asia’s Mary Anne Meily. The annual event is the brainchild of authors Ines Cabarrus and Elian Habayeb.

Chef Robby Goco accepts the award for Best Specialty Cuisine

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Chefs Sunshine and Rob Pengson accept the award for Best Emerging Talent

Chef Cyrille Soenen of Cicou accepting the award for Best Hotel Restaurant-Fine Dining

Chef J Gamboa accepts the award for Best Japanese Restaurant

Citibank’s Alma Gruenberg and Bea Teh-Tan granting the award to Bizu for Best Dessert, Ice Cream and Cake Shop

Dr Efren Vasquez accepts the award for Best Filipino Restaurant

Javier Berenguer Testa of Martinis accepting the award for Best Hotel Bar

Kitchie Diaz of The Establishment accepts the award for Best Restaurant Bar

Ferdi Salvador, Tina Pamintuan wins Best Italian Restaurant, Gianna Kessler

Michi Zepeda of Masseto accepting the award for Best Wine List

Murray Hertz, Peter Jentes and Ruth Hung

Jessica Tan-Gan, Katrina Padilla, Alexandra Rocha

RJ and Vanessa Ledesma, Anton Diaz

Luis de Terry, Anton Diaz, Nino Laus

Marc de la Cruz, Tricia Tensuan, Ana Galang, Sau del Rosario

Nancy Reyes-Lumen and Janice de Belen

Jack Tuason

Stephanie Zubiri, Chris Gonzalez and Stephanie Kienle

Santi Picornell, Michelle Pantoja, Gianna Kessler, Sasha Haman, Oliver Menendez

Stephanie Kienle, Ines Cabarrus, Marco Rodriguez, Ferdi Salvador, Stephanie Zubiri

Elian Habayeb and Ines Cabarrus

Lexi Schulze-Testa and Chocolate Fire’s Koby Parcell

Mark Whittington and Kirja Parcell

Janice de Belen

Edna Diaz and Tim Yap

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DINING RENDEZVOUS Press Launch...

Barcino Wine Resto Bar Dine Asia’s Mary Anne Meily was among the distinguished media practitioners who celebrated a special wine dinner at Barcino Wine Resto Bar for the announcement of its newest branch in Rockwell. Invited guests were treated to an evening of beer, superb wines of red and white varieties from Gonzalez Byass and Martin Codax and delectable Spanish food. JANUARY 2011 1

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Uri Singla, Sergi Rostoll, Dine Asia’s Mary Anne Meily with guests

Media people during the special wine dinner

Besay Gonzalez, Rafael Rostoll, Uri Singla, Jaume Vinallonga, and Sergi Rostoll

Pepper Teehankee, Uri Singla, and Sergi Rostoll

Uri Singla, Tim Yap, Pepper Teehankee, Sergi Rostoll with guests

Tim Yap and Uri Singla with friends

Names

Names

Names

Names

Pepper Teehankee with friends

Barcino buddies Sergi Rostoll and Uri Singla

Names

Names

Names

Names

Names

Names

Names

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Jaume Vinallonga

Jaume, Uri, Besay, Rafael, and Sergi


DINING RENDEZVOUS

Grand Opening… BARCINO WINE RESTO BAR The Dine Asia team headed by Mary Anne Meily joined the Barcino feeling and flocked to the grand opening party for the launching of the latest outlet of Barcino Wine Resto Bar at the Powerplant Mall in Rockwell. Throughout the evening, hundreds of guests sampled Spanish tapas and wines. Entertainment was provided by Emma Estrada’s Grupo Nuevo Flamenco dancers, Nyko Maca, Tribo Manila, and DJ Kristian Hernandez. JANUARY 2011 1

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Luz del Mundo, Bing Daza and friend

Tin Samson-Santos, Carol Bote, Gerry Lumba, Mary Anne Meily and friends

Mary Anne, Jaume Vinallonga, Besay Gonzalez, and Tin Santos

Architect Fred Sibug and wife Ina

Luz del Mundo, Bing Daza, DFA’s Raymund Toledo, and Carol Bote

Mary Anne, Tin, Bing, Carol, and friend

Tin Santos, Besay Gonzalez, Ace Saatchi Saatchi Vice Chair. Matt Seddon Reg.Dir MidJohnson JonathanHolburt

Dominic Meily, TMG Head Ace Saatchi Lou and Tin Santos, and Patrick Meily

Marcus Maguigad and friends

Besay Gonzalez with friends

Mary Anne Meily and guests

Sergi Rostoll and the team from Enderun

Patrick Meily, Carol Bote, Gionna Cabrera, Mary Anne Meily and geusts

Edg Samson, Reg.Dir Jonathan Holburt, Cheil, Onat Roldan, Black Pencil GM Golda Roldan, Lou and Tin Santos, Noel and Mavic Martin, Crissy Ancheta, Mel Garrovillo, Gino Caoile

Bogey Bernardo, Tin Santos, Pat Portes, Edg Samson, Mel Garrovillo, Patti Mallari

Mary Anne Meily, Lou and Tin Santos Noel and Mavic Martin, Gino Caoile,

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Sergi Rostoll, Besay Gonzalez, Uri Singla, and Jaume Vinallonga

Arch. Fred, Carol Bote, Marcus Maguigad, Mary Anne Meily, Tin Santos, and Bing Daza

Carol Bote, Mary Anne Meily, Gerry Lumba and friends

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DINING RENDEZVOUS

Media Launch‌ PENTHOUSE HOTEL

The Dine Asia team under Mary Anne Meily attended the dedicated media event to present the most prestigious hotel and residences under development in Angeles City, the Penthouse Hotel. Blue Assets CEO Andrew Sparrow made the presentation before the press at the Estrellita Ballroom of Lewis Grand Hotel. The luxurious property, touted to be the tallest and grandest in Angeles City, will have its soft opening in April 2011. JANUARY 2011 1

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Andrew Sparrow during the presentation

Andrew Sparrow in a huddle with Tin Santos, Mary Anne Meily, and Carol Bote

Mark Sharman, Mary Anne Meily, and Tin Santos

Lewis Grand GM James Bush with Mary Anne Meily

Patrick Meily, Tin Santos, Andrew Sparrow, Mary Anne Meily, and Carol Bote

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SPRING/SUMMER 2011

Blue Assets CEO Andrew Sparrow


DINING RENDEZVOUS

Publicity Launching...

Dine Asia Fall/Winter 2010 ISSUE Dine Asia – A Guide to the Best Restaurants in Town launched its holiday issue at I’m Angus Steakhouse. The Dine Asia team, led by Mary Anne Meily, presented the latest collection of culinary excellence, featuring restaurants and hotels from all over the country. Guests composed mostly of the members of the diplomatic corps, hotel and restaurant owners and managers, corporate and business executives, and other distinguished personalities sampled the cocktails and freeflowing wines served during the evening. Live music was provided by Tribo Manila with the special participation of DJ Kristian Hernandez.

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Wine Adviser Denny Wang and wife

U.S. Embassy’s Philip Shull, David Wolf, and Mary Anne Meily with guest

AJ Barrios, Dan Ong, and guest

Friend Clemen, Mary Anne Meily, and Denise Foz

Owner Werner Berger between friends

Bing Daza, Mary Anne Meily, Luz del Mundo, and friends

DFA’s Raymund Toledo with friends

John Camus and associate editorwife Bambi

Foreign guests enjoying the evening

Chef Nino Laus, Pauline Misa, Carla Laus, Junjie Abella, and Deeday Concepcion

Dannitsu Kitamura, Allyson Antes and a friend

Domini Primero with a friend

Pauline Misa, Carla Laus, and Junjie Abella

Valerie Bondoc, Gionna Cabrera and Werner Berger

Bordeaux’s Enrique De Castro (foreground) with friends

Marcus Maguigad and the rest of Tribo Manila

Mimi Maguigad, Bing Daza, and a friend

Fabrizzio Menella and Mary Anne Meily

U.S. Embassy’s Joseph Tordella with Mary Anne Meily

Mason Ring, Chef Pierre, Mary Jane Meily and Walter Meily

Catherine Soriano, Patrick Meily, Genalyn and Alain Galeos, Christine and Brett Fleiner

Gerry Lumba, Mary Anne Meily, and friends

Gloria Mejia and Mike Velarde

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SPRING/SUMMER 2011


Dine Asia Spring-Summer 2011