Dine Asia Summer-Fall 2012 by Patrick Anthony Meily

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SABRINA ARTADI’S moment with at

MONTES CASA ROCES

YOUR COLLECTION OF CULINARY EXCELLENCE

Cooking With Love at Sabrina’s Kitchen :: Come Home to Casa Roces :: Of Wines and Spirits :: In Good Company With Chef Danny :: Kitchen Visionary :: Barcino’s Best Addition :: From Black And White to Digital :: Made in Manhattan :: A Closer Look at the Timber City of the South :: Discover Siargao :: A Tale Time Tells :: A Gem of The North and South :: A Luxurious Getaway ::

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FEATURESCONTENTS

20 entice your appetite:: 8 11

The Fountain of Youth on a Plate Made in Manhattan

let’s talk about it:: 12 14

Herb’s Best International: Living Healthy in the City Malagos Farmhouse: A Turophile’s Newfound Paradise

over dinner:: 16 20

Cooking with Love at Sabrina’s Kitchen Come Home to Casa Roces

spice it up:: 24

In Good Company with Chef Danny

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26 27 28

56 Kitchen Visionary: Chef Siwat Korsem Chef Borja Duran: Barcino’s Best Addition Treat Yourself with the Flavors of Morocco at Kasbah

satisfy our bellies:: 30 32

Ocs Alvarez: From Black and White to Digital Tish Sevilla: Bringing Elegance to Women One Bag at a Time

with wines + spirits:: 34 40

The Other French Wine Of Wines and Spirits

to flatter our cravings:: 44 46 50 51 54 56

Butuan City: A Closer Look at the Timber City of the South Discover Siargao A Tale Time Tells Wall-to-Wall: Bayleaf Hotel Rises in Intramuros Hotel Elizabeth: A Gem of the North and South A Luxurious Getaway

pampering wellness:: 58 62

The Life Science Center: Before is Always Better Than After Nourish Your Soul... Poetry, Wisdom, and Midlifing

RESTAURANTSCONTENTS

PHILIPPINES:: 67 68 69 70 71 72 73 74 75 76 78 79 80 81 82 83 84 85 86

HONG KONG:: 87 88 89 90 91 92 94 95 96 97 98 99 100 101 102 104 105 106 107 108

LE CHEF AT THE MANOR MAMU’S RESTOBAR MANGO TREE MANGO TREE BISTRO MASSETO RESTAURANT PARADISE BAR & AL FRESCO RESTAURANT PESCADOS RESTAURANT ALCHEMY ROTISSERIE SAVOY BISTRO SUGARLEAF THE ALPHA by Chef Billy King THE GRILL HOUSE THE LAZY DOG CAFÉ TORO RESTAURANT & BAR THE WINE MUSEUM UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM YATS RESTAURANT ZUZUNI

110 111 112 113 114 115 116

AL MOLO RISTORANTE ITALIANO ARMANI/AQUA BOMBAY DREAMS LA CUCINA ITALIANA NOBU INTERCONTINENTAL HONG KONG SPOON by Alain Ducasse TANGO ARGENTINIAN STEAKHOUSE

MALAYSIA:: 118

GREEN GREEN ORGANIC KITCHEN

TAIWAN:: 120

DANNY & COMPANY

THAILAND:: 122

BABA POOL CLUB

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MARY ANNE MEILY Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

KATHLEEN ASUNCION Associate Editor

JIHAN DENISE MALLONGA Creative/Art Director

MARCUS MAGUIGAD DEEDAY CONCEPCION •GERRY LUMBA Marketing Directors

ALLAN LOCKE

Social Media Manager

CRISTY DERIGE

Sales & Production Coordinator

DENNY WANG Wine Adviser

DANALEN BASCO •LESLEY DAWN CABAL •DENISE FOZ MARIA HANAYO •AIMEE MARCOS •WEENA MEILY JANE FRANCIS QUINABO •LESLIE SALUNGA •DILSHAN SIRISENA ANGELO NARCISO SONGCO Contributing Writers

NORMAN LLESES • EDWIN DAVID • MELODY DE JESUS Contributing Photographers

WESTWOOD LAW Legal Counsel

Digital Marketing by YUVYA

ON THE COVER

Dine Asia - A Guide to the Best Restaurants in Town is published three times a year March, July, and November - by Dine Asia Guide Publishing with office address located at Unit 2A Tower 1 Forbeswood Heights, Rizal Drive, Bonifacio Global City, Taguig 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.

SABRINA’S KITCHEN www.sabrinaartadi.com COVER PHOTO Ocs Alvarez

SUMMER-FALL 2012

ACKNOWLEDGMENTS Jonathan Engalla of 9Dot Strategies, Norman Castillo, Paul Henares, Poch and Cha Naval, Arch. Fred and Ina Sibug, Lucille Bocobo, Vanessa Remollo, Yvonne Apad, Angel Austria, Bing Daza, Maguigad, Olive Golez, Susan Lim, Mariza Martinez, Kagawad Seggy and Agnes Umali, Daddy Bote, Carol Bote, my sister Jane, John, Nicole, and Travis Cowper, relatives, friends, and the Meilys - thank you for all the support.

FOUNTAIN OF YOUTH PLATE?!

The

on a

Practical Youthening Foods For All BY ANGELO NARCISO SONGCO

he fountain of youth has been the stuff of legends for centuries. Hollywood films have been made with dashing heroes searching for it the world over with a sultry heroine weaved into the plot. On the shelves of fancy shops and boutiques, über expensive beauty products claim age-defying effects from exotic ingredients - from edibles like caviar, wheat germ and bee pollen to placenta, stem cells and hard-to-read obviously man-made chemicals. Youth and beauty go hand in hand. However, a more holistic approach to staying young is staying healthy inside out and not just slathering creams and lotions on the body where it just penetrates up to a certain level. Eating healthy has more holistic youthening effects as it works from the inside out. In a nutshell, the high fiber content of healthy food cleanses the colon and physically detoxifies the body. Organic and natural foods are devoid of chemicals which retain water and potentially harm the body in so many ways. More importantly, they possess essential nutrients that are absorbed by the body on a cellular level conferring a wealth of health benefits from the bone to the skin. Antioxidants protect against and combat the harmful effects of free radicals, rogue molecules that harm cell membranes and DNA and cause skin aging and various diseases including cancer. All of these foods, when consumed with consistency and gratefulness, work together and keep one healthy and young looking. Antioxidants also protect the cells’ ability to accurately reproduce themselves. This slows down the aging process and helps us fight off a variety of diseases. In my opinion, diets are a no-no as they’re usually difficult to commit to because of many restrictions in terms of calories and specific foods (Atkins, bloodtype, Cohen’s, etc.). The feeling of deprivation oftentimes overwhelms the dieter and he/she ends up in a binge or worst in the all-too-familiar yoyo diet

SUMMER-FALL 2012

situation. No wonder the word “die” is in “diet” as my raw food chef and health educator friend Mona Lisa Neuboeck mentioned in one of her health and wellness events at Sugarleaf. After much research and discussions with health food advocates, I’ve come up with a list of practical foods that, when sensibly incorporated into one’s lifestyle, youthens you from the inside out. Always remember that organic is always best for fresh produce (and natural for processed food). After all, we’re aiming to maximize the youthening properties of food. It’d be pointless to consume fruits and vegetables that have the residue of chemical fertilizers and pesticides, and finished foods that are full or artificial ingredients and preservatives. People need not fret though that the list comprises of far-out items from exotic locales. Marketing and buzz hype a couple of the items in this list, but you’ll be surprised to find that a lot of youthening foods can be found right in your neighborhood market.

Sugarleaf in Makati is located at G-2/F MEDICard Lifestyle Center, 51 Paseo de Roxas corner Sen. Gil Puyat Avenue, Urdaneta Village, Makati City. Initially open Monday to Saturday from 8 am to 7 pm. Tel No. 385.0387. The Greenhills branch is located at G/F Health Cube Building, 226 Wilson Street, West Greenhills, San Juan. Open Monday to Saturday from 8 am to 10 pm and Sunday from 8 am to 2 pm. Tel No. 661.6639. Mobile No. 0917.837.4257. Follow us on Twitter @sugarleafph. Franchisees are welcome! Contact rman@ sugarleafph.com if you wish to join our mission in making the Philippines healthier one person at a time!

I’ve also included some items that are renowned the world over for their antioxidant properties. Health food stores like Sugarleaf already carry these items. But it’s best to consume what’s in your immediate surroundings to assure you of freshness. Raw unsalted nuts and seeds like pili, cashews, peanuts, sunflower seeds: A tasty mid-afternoon snack rich in vitamin E which promotes healthy skin, hair and nails and protects cell membranes from free radical damage from air pollution and ultraviolet rays. Most raw nuts if consumed in reasonable amounts without processing and excessive salt are rich in cholesterol-lowering, mono-saturated fats that are good for the heart. Imported nuts like almonds and Brazil nuts are also very healthy. “Good fatty” fruits like avocado and durian: These fruits are cholesterol-free and high in vitamins, minerals and dietary fiber which promote colon cleansing. Avocado is one of nature’s best natural moisturizers rich in vitamin C and E, and omega 3 fatty acids that have youthening benefits. Durian has high levels of the essential amino acid tryptophan, which has an important function like sleep induction.

Wild fish like salmon: The pigment that colors it pink is astaxanthin, a powerful free radical fighter. Limit consumption of farmed fish which are raised with feeds and hormones.

Raw chocolate: This will surely put a smile to a lot of people’s lips, but read RAW. Most health benefits are lost or diminished the more cacao is processed, i.e. heated and combined with milk, sugar and flavorings. Raw cacao is rich in flavanols which Citrus fruits like calamansi, pomelo, lime, improve blood flow to key areas of the brain. It has lemon and local berries such as strawberry, also been shown to improve brain function, fight blueberry, bignay: Rich in vitamin C, needed sleep deprivation, fatigue, and the effects of aging. in collagen-building, an essential component of youthful-looking skin. Citrus also contains Healthy fats from virgin coconut oil, olive bioflavonoids, which protect skin from UV oil, eggs: Monounsaturated fats help improve rays and help prevent cell death. Berries have cardiovascular health. Rich in polyphenols, naturally occurring strong anti-cancer properties, powerful antioxidants that may help prevent ageflavonols and anthocyanin, all with age-defying related diseases. Antioxidants, especially in free properties. Imported berries include raspberries, range and organic eggs are easily absorbed. Eggs blackberries, loganberries, blueberries, bilberries, are also rich in carotenoids, lutein and zeaxanthin and cranberries. Goji berry from the Himalayas which promote healthy eyes and sharp vision. and açai, a superfood from the Amazon are worldrenowned as two of the most potent antioxidants Probiotics in kefir and other live, fermented on the planet. products: Last but not the least, probiotics, which literally mean “beneficial to life,” are live cultures Vegetables such as cucumbers, sweet potatoes, that confer benefits beyond basic nutrition. Most leafy greens, zucchinis, bell peppers: Peppers probiotics include live active cultures added are loaded with antioxidants as evidenced by their to food. Research shows that there are several brightly colored red, yellow, and orange hue. Beta- strains of essential good-for-you bacteria that carotene, which makes sweet potatoes orange, have an ability to promote healthy gastrointestinal balances the skin’s pH, helps combat dryness, functions, increase immunity and help prevent the and promotes cellular health. Spinach, tatsoi, development of cancer-causing toxins throughout polunchai and other greens contain lutein, which the body. Kefir , the “emperor of yogurt” or “milk protects skin from sun-induced inflammation and champagne” has over 30 species of beneficial wrinkles. Cucumber and zucchini are excellent for microorganisms, a serving of which contains rejuvenating tired, dehydrated skin due to its high several billions of these good bacteria. water content and high amounts of silica, a mineral Green tea: Contains healthy acids and protein, needed for healthy, glowing skin. which help to improve complexion. Regular Aromatic garlic, onion, chives and leeks: consumption of green (or black tea) may reduce Promotes cardiovascular strengthening, decreases the risk of age-related degenerative brain disorders, fat storage and fights inflammation and infection. including Alzheimer’s. Consume raw when possible, mince finely to A lifestyle incorporating a lot of raw plantrelease allicin in the garlic, an antibacterial and antifungal compound, and do not overcook to based organic food, challenging as it may be for most people, are proven to have countless health retain benefits. benefits if done properly. Many vegans and rawfoodies attest that live food has more prana “life force” and enzymes that help slow down the body’s natural aging process. At Sugarleaf, we strive to make healthyummy treats for people of all ages. We’ve come across a variety of people who are in various phases on their path to health, some just with sensible eating while others combine it with physical activity. From yogis and yoginis, triatheletes and serious sports enthusiasts, Sugarleaf strives to make healthy eating as “normal” as possible for everyone (normal meaning great-tasting and practical). The key is not to take things too seriously but to enjoy your journey towards health; not to make a 180-degree turn and forget your favorite foods and instead incorporate healthier food into your lifestyle gradually. A soda or a bag of chips is perfectly fine once in a while, but do not make this an everyday part of your intake. Try to avoid artificial sweeteners, heavily processed and fast food.

MADE IN

MANHATTAN Photo Credit: Ruben Domingo

Beauty queen-turned-actress-turned chef Liza Diño is reaping the rewards – and awards – of her newfound success. From the theaters of Manila to the most famous restaurant in Manhattan, she definitely has it made. BY PATRICK ANTHONY MEILY

ven in her wildest dreams, Liza Diño never imagined that at several points in her life, she would become a beauty queen, an awardwinning actress, and most recently, a garde manger chef for one of the world’s most famous celebrity chefs.

In February, Liza was one of the recipients, among respected honorees which included Lea Salonga, Jericho Rosales, and Boy Abunda, of the “Ani ng Dangal” Awards by the National Commission for Culture and the Arts. The annual event recognizes Filipino artists who have earned international awards and accolades As a beauty queen, Liza was a dark horse when in their respective fields during the past year. she bested several other contestants in winning Mutya ng Pilipinas Tourism International when she In Los Angeles, Liza just won an was only 19 years old. Achievement Award in the Performing Arts and Acting given by the Fil-Am community. “I feel so As an actress, Liza started in television, blessed to be recognized on something that you appearing in various soap operas, series, and do out of passion,” she beams. “I’m a woman sitcoms. She found her niche in making independent of passion. So ever since I’ve always been the films and initially tackled mediocre roles until she type to pursue the things I want to do. I’m very graduated into stirring performances that moved her driven, when I set my heart on something, I do audience, earning her first major acting award in the it with the best of my ability to excel in it. So all process. “I played a lot of unconventional roles since my life, I’ve practically been the type to just try I started doing indie movies,” says Liza. “But those everything.” are the roles that give me a great sense of fulfillment. When I play a role, that’s one of the very few As a chef, Liza started honing her skills moments that I allow myself to become vulnerable. when she enrolled in a culinary program at Le I love complex characters. I love to challenge myself Cordon Bleu in Hollywood in 2009. She took all the time and get out of my comfort zone. I like to her externship at Spago Beverly Hills. Wolfgang tap into my experiences and use them as a tool to Puck eventually hired her and she has been bring life into the characters I play.” working for him since then. “I’ve always loved to cook,” Liza shares. “But I have lived my life Last year, Liza proved her mettle and won her pursuing my other passions. So cooking never lone acting achievement for the film Compound really came to me as something that I could also which competed with 50 other films from all over do professionally.” She continues, “Studying the world in the Manhattan International Film culinary arts was one of the best decisions I Festival in New York. have made in my life.”

Coming out later this year, Liza’s new film, In Nomine Matris, is about a woman torn between flamenco and the man she loves. In the movie, Liza dances the flamenco with world renowned flamenco dancer Clara Ramona, dancing and acting at the same time. “I’m a thespian at heart. I see acting as a craft and as an extension of myself. So even when I moved to the U.S., I find opportunities to still act and do movies,” she remarks. Today, Liza is enjoying the best of both worlds. While working at Spago, she will soon host her own lifestyle cooking show, “Bb Kusinera: Dishin’ with the Beauty Queen,” on FILAM TV, a Southern California-based Filipino channel which is going to produce for the first time local content for viewers in the U.S. Like any other Filipino artist, Liza dreams of making it big in Hollywood someday. “Just being given the opportunity would be a dream come true. Who wouldn’t wanna break into Hollywood?” Liza is excited about the idea. “But I’m taking things a step at a time. As long as you continue to pursue your passion and stay true to yourself, anything is possible.” In the end, Liza Diño shows her maternal instincts and declares her greatest passion that no acting award can ever outshine – her being a devoted mother to her beautiful 4-year-old daughter, Amara. Liza Diño proudly parts with this offering of motherly love: “To her, I dedicate all my endeavors.”

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TUROPHILEâ&#x20AC;&#x2122;S PARADISE MALAGOS FARMHOUSE:

Newfound

BY MARIA HANAYO

rowing up in Asia, cheese was rather unpopular. It was a usual complement to bread and an occasional ingredient for some dishes, but not a delicacy on its own. However, as early as kindergarten, the budding turophile in me told me otherwise. My childhood fondness for household cheddar cheese eventually led me to a lifelong cheese adventure of wondering, tasting and yes, splurging on various types of cheeses. So when a cheesemaker and food visionary from Davao decided to re-invent the local dairy industry, I was certain that I, along with other cheese lovers, have found a new paradise. Olive Puentespina is the newest addition to the names cheese lovers like me whisper in our sleep. She is the premiere cheese maker of Malagos Farmhouse. Despite very limited preference for cheese in the Philippines, Olive braved the norm and ventured on re-introducing cheese to our society. Thanks to her fickle mind, we now have very good quality cheeses, so good that Swiss cheese makers Hansjurg Wuthrich and Peter Maurer actually flew in from Europe to Davao to have a taste. Having been to the Dairy Training and Research Institute in UP Los Banos, Olive always had the background in cheese-making; her children were her first and foremost audience, lucky kids! She would make fresh cheese in the halls of her very own home. However, sometime in 2006, she came across and played with the idea of being more serious about her craft. Wanting a more systematic and conducive space for cheese-making, Olive decided to have a little renovation and turned her mess hall to a screened production area. She created areas for the whole cheese-making process like receiving milk, pasteurization, cooling down, aging, processing and even packaging. 15

SUMMER-FALL 2012

But aside from having the knowledge and passion for cheese, Olive has something else that helped her in her endeavor, or rather, someone else - her family, and this is not just moral support weâ&#x20AC;&#x2122;re talking about. Olive is married to a veterinarian who instantly gave her the advantage of properly raising goats. In addition, her mother- in-law owns no less than the Malagos Farmhouse in Davao, which gave her the freshest and healthiest milk to work on. Destiny? Tell me about it!

Cheese-making is the process of preserving and creating a variation of milk. Depending on the kind of cheese one wishes to get, different types of agents are added. The quality of milk is very important as certain cheeses may require a specific level of consistency or creaminess. As of the moment, Malagos houses an average of 300 goats, but they originally began with just about 30 to milk. Malagos Farmhouse imported their goats from New Zealand and Switzerland. While there are also local goats, the farm does not cross - breed. And since Olive is well aware that male goats cannot be milked, they particularly invested in a breed where both genders can provide milk, thus the Anglo Nubian. Apart from providing an opportunity to maximize resources, this specific breed also happens to be meant for yielding milk and among those which provide excellent quality.

650g. whole wheels) is creamy and tart at the same time. It is French in style but with a twist as Olive tries to customize her products to match the Filipino taste.They also have Blue Pepato (available in 130g. tumblers) which has whole pepper corn and slightly aged; Blush (available in 500g. wheels), soft milk cheese aged in two kinds of mold, the white and the blue; and Feta (available in 250g and 500g vacuum packs) which is made from 100% goatâ&#x20AC;&#x2122;s milk aged in brine. Malagos Farmhouse cheeses are currently available at Le Gourmet Rustanâ&#x20AC;&#x2122;s, Rockwell, Ayala and ShangriLa. The Manila Peninsula, Shangri-La, Swiss Deli and Chimes also carry their brand. Aside from housing the best tasting cheese in the country, Malagos Farmhouse also offers their very own Malago Fruit Wine which is mainly made from currant tree berries, locally known as Bignay. They also have fermented cacao beans and ostrich leather.

Malagos Farmhouse has a total of 26 varieties of cheese. Among the most famous is the Fresh Goat Cheese (available in 250g. and 500 g.) The exciting journey of Filipina cheesemaker, Olive Puentespina is just which is most likely to be the freshest there is as milk is processed on the beginning. As more and more Filipinos widen their gastronomic preference same day. With only 3% salt, this has got to be the healthiest and most and discover the delight that cheese is, the market continues to be a authentic kesong puti available in the market today. Chevre (available in dynamic playground for brave souls and innovative thinkers like her. w w w.dineasiaguide.com

COOKING WITH LOVE AT

SABRINAâ&#x20AC;&#x2122;S KITCHEN

Cooking has never been this simple and enjoyable as fashion designer Sabrina Artadi turns the tables on culinary complications and creates easy and exciting dishes in the newest and most fabulous cooking show on cable television. BY PATRICK ANTHONY MEILY

s long as former beauty queen Sabrina Artadi can remember, everything fell into place. Her being a single mother who works on her own time did not become a hindrance in pursuing her lifelong dream. For over 16 years, Sabrina has been building and maintaining relationships as consultant for business development and logistics at FedEx Air 21.

Despite these domestic and international roles that demanded hectic schedules and a great deal of commitment, Sabrina managed to squeeze in the most positive way she discovered to relieve stress – and that is by cooking. “Many people can identify with that,” she begins. For Sabrina, cooking has become her channel to express herself in more creative and natural ways. “I just love cooking and I knew nothing about the industry,” she admits, “until an offer came. I was given a very professional team to work with. And that’s how it started.” In August 2011, Sabrina Artadi began to host “Sabrina’s Kitchen,” her own 30-minute culinary show on the Lifestyle Network. The weekly program showcases Sabrina’s culinary prowess as she whips up an inexpensive selection of delectable gourmet dishes which were inspired by her gastronomic discoveries of various cuisines from her years of travel around the world. From hearty comfort food and Asian gourmet favorites to quick-cook recipes and Spanish specialties, Sabrina stamps her personal take on newfound recreations and comes up with her very own signature classic dishes that are doable and can be prepared by anyone. Through her show, Sabrina shares her secrets in coming up with easy-to-cook recipes such as chicken liver pate in cinnamon and rum, Pamplona chorizo with lots of fat and paprika, tapas with eggs and asparagus, and calamari al bulli with aioli dip of garlic and mayo. But for Sabrina, what stands out from her culinary creations is her own version of the Moroccan lamb tagine. “For me, it’s a romantic food with pure passion, sexy, and sensual,” she relates. “I love to cook with spices,” Sabrina tells. “If you want your food to be special, if you want it to taste different, cook your food with spices.” The first season of 13 episodes enjoyed a tremendous following, attracting an increasing number of weekly viewership. Sabrina attributed the successful run to her being a non-chef, not even an inkling of the culinary arts. “Ordinary viewers seem to be intimidated with the perceived complications of television cooking,” she observes. “Life is already complicated, so I make everything simple in the kitchen.” Because of this, Sabrina admires the likes of Jamie Oliver and Nigella Lawson, two of television’s most celebrated culinary experts. “True, they improvise in the kitchen, but they do everything simple and straightforward, in a short-cut manner,” she says. Viewers could not help but notice the elegant outfits Sabrina is wearing in every episode. The Marakesh Collection, a luxury resort clothing line for women, is her initial venture into fashion design. Sabrina intended her collection for independent, smart, and sexy women. Her designs were inspired when she was still living in the Middle East and her constant longing to take a vacation and relax on the beach. Just recently, Sabrina launched her newest collection, Sabrina Silks, another exclusive women’s wear made from hand-painted jusi. For someone as extremely passionate in anything she puts her mind into, Sabrina feels completely blessed with the entry of various sponsors for her cooking show’s second season which will air anytime soon. “I want viewers to fall in love with Sabrina’s Kitchen,” she simply states with confidence, like something for her that comes naturally. When asked about her future endeavors, Sabrina lights up and beams with a smile. “I am nurturing two ‘babies,’” she fondly calls them. After little coaxing, she mentions she plans to open a restaurant abroad. Catch Sabrina Artadi’s “Raw Real Cooking” in her show “Sabrina’s Kitchen” on the Lifestyle Network every Saturday at 6:30 pm. For more of her recipes and fashion, visit www.sabrinaartadi.com.

Sabrina reveals that what is forthcoming is her plan to do another cooking show relevant to the masses. “I want to educate Filipinos on the wonders of Philippine gulay – how accessible and healthy it is and the many inexpensive ways to cook it. I want to share this valuable information,” she continues, self-effacing as always. For the project, Sabrina would like to tie-up with agencies concerned to reach the provinces through the schools. “Creating easy, inexpensive, and delicious vegetable dishes...this will be my next passion.” In the meantime, take time out and awaken the non-chef in you. Learn to develop an absolute penchant for something culinary. Watch the episodes and find out for yourself how everything comes to life, how everything comes down to love and be smitten, not only with Sabrina Artadi, but also with “Sabrina’s Kitchen.”

SABRINA’S

NO-PRESERVATIVE CHORIZO PAMPLONA Ingredients: 1/2 kilo 1/2 kilo

Ground pork Finely cut back fat (fat from pork chop with top skin too) 1 cup Chopped garlic 2 whole bottles McCormick paprika (you may buy the budget packs already and use two thirds of that as it holds 3 full bottles) 1 1/2 tsp. Half-dried basil or McCormick Italian spice 1 1/2 tsp. Rock salt Medium-sized Pork casing

Directions: 1. In bowl, mix pork fat and meat, spices, garlic, salt, pepper to taste. 2. Squeeze with hands so all ingredients incorporated into meat. Do several times. 3. Then begin to stuff in casing. Tie ends. 4. Set aside in ref for half a day. 5. Then in thick pan, pour 1/2 cup water and put chorizo. 6. With toothpick, prick chorizo so air bubbles and paprika juice and fat come out, as much as possible without breaking casing. If it breaks don’t worry. 7. Turn until all sides dark brown. 8. Delicately lay on dish. With sharp knife, cut into chorizo bite sizes, about 1/2 inch thick. 9. Pour over paprika and oil juice. Ideal with red wine!

COME HOME TO

CASA ROCES

Experience nothing less when you come home to modern-day nostalgia while dining in one of Manilaâ&#x20AC;&#x2122;s finest restaurants and discover along the way the hallmarks of good food and great service par excellence. BY PATRICK ANTHONY MEILY

or generations, the members of the iconic Roces clan, a family of accomplished writers and artists, have been preparing and serving time-honored recipes that have graced the dining tables of their ancestral home located a few meters from Malacañan Palace.

The Cravings Group, which operates the popular Cravings and C2 Classic Cuisine restaurants, has developed a menu based on their interpretation of some of the Roces family’s most well-loved dishes. The menu has become a mouth-watering roster of best-sellers and all-time specials. Thanks to the culinary skills and savvy Casa Roces part-owner Bianca Prieto-Santos of Swiss-born Rod Baumann, Casa Roces director recalls: “Our family grew up in the area. We lived of F&B. in the neighborhood until the EDSA revolution when we had to move out for security reasons.” Since the venue accepts wedding receptions, She continues, “During the last campaign, my Mom baptisms, and other special occasions, there are also started spending more time around Malacañan and several set menu options for banquets and caterings. reminisced her childhood. This is when we figured a restaurant would be the best way to pay homage Casa Roces is divided into two floors. The to the Roces clan and breathe life back into the ground floor features the full-service restaurant and house. We wanted to make sure that it would be café, Kape Chino, which offers a roster of mouthfull of life again.” Bianca adds, “We are also a watering dishes ranging from appetizers, soups, family of foodies so it made sense to convert this and salads to entrees, pastas, and even traditional heritage home into a restaurant.” Filipino breakfast favorites. The dessert bar and deli counter serves a wide selection of delectable Architects Rey Ilagan, Al Carongan, and Bettina desserts, cakes and pastries, sandwiches, deli Bonoan started renovation works on the two-story items, and hot and cold beverages that include property, situated on a 1,000-square-meter lot, which freshly brewed coffee, espresso-based drinks, dates back to the Commonwealth period. They teas, juices, fruit smoothies, and milk shakes. For envisioned a restaurant that would restore the drama evening patrons, a bar serves cocktails, wine, and grandeur of times past and, at the same time, beer, and other liquors. There is also a shop that conform to the architectural design of colonial-type sells Malacañan memorabilia and Roces family buildings of Old Manila. To achieve this, sculptures products, publications, and accessories made from of famous artists Guillermo Tolentino, Impy Pilapil, semi-precious stones. and Ed Castrillo were used to decorate the interiors. Original furnishings and fixtures were blended with On the second floor, there are five function contemporary functional designs and finishes. rooms named after the family’s publications: La Vanguardia, Manila Times, Tribune, Liwayway, And in July 2011, Casa Roces opened its doors and Daily Mirror. Each room, ideal for intimate to the public, introducing a whole new culinary gatherings and business meetings, can be used experience in casual dining amidst an elegant setting. for a minimum consumable fee. The floor also Casa Roces offers a complete menu of moderately features Galeria Roces, an art and family heritage priced comfort food influenced by the rich culinary gallery which exhibits portraits, photos, and heritage of Filipino and Spanish cuisine and based other collectables. Bianca tells the story: “We upon the recipes from the Roces family kitchens. also wanted to continue our patronage of the Bianca explains, “Normally, we serve Filipino- arts. This is why we established an art gallery Spanish dishes at home. We wanted to share those within the restaurant, which complements the recipes with our guests.” interiors nicely.” w w w.dineasiaguide.com

The interiors of Casa Roces may be defined as classic-meetscontemporary. Wooden furniture, crystal chandeliers, wall paintings and portraits dominate the first floor. The function rooms on the second floor are decorated with corner shelves that feature classic books and novels. The walls are adorned with framed newspaper clippings that chronicle various events in Philippine history. All these reflect the sophistication of the Commonwealth era and the modernity of the present. After a year, Casa Roces has captured a market niche of visitors, residents, officials, and employees of government offices within the vicinity, delivering on its promise of personalized customer service anchored on the Roces family’s guiding principle of “hospitality centered around food.” Bianca, who has a continually evolving role as being responsible for the interiors, artworks, shows, and events at Casa Roces, is grateful from the challenges she and her team faced the past year. “Our first year of operations has been an exciting, fulfilling one filled with pleasant surprises and learning experiences. With each function and event, we are able to improve the flow, food, and service sequence. We have been blessed with an amazing team that allows for us to constantly raise the bar and evolve. Of course, we are most thankful to our operations partner, Marinela “Badgie” Trinidad, CEO of Cravings. Without her unwavering support, Casa Roces would not be what it is today.” When solicited for a few words of wisdom for would-be restaurateurs, Bianca, who also owns a line of handcrafted jewelry designs, is almost ecstatic. “Go for it!” she beams. “There’s always room for more foodies. Keep pushing your limits and maintain standards to be the best that you can.” With simple service as their style, Casa Roces has set the highest standards for meeting the needs and expectations of diners. And for many years to come, this is the legacy for which Casa Roces will be remembered - a legacy of good food and great service where everyone can come home to.

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www.dineasiaguide.com

Dinep10_46.indd 4

13 3/23/12 10:04 PM

GOOD COMPANY In

with

CHEF DANNY Discover how a teenage chef’s genuine passion for gastronomic perfection escorted him to bridging the gap between local diners and foreign cuisine. Chef Danny Teng’s sharp memory for good food and great company led him to innovate western dishes as he pairs them with seasonal Taiwanese ingredients, bringing the best of both worlds in one plate. BY MARIA HANAYO

ubbed as the “Godfather of Steak,” Chef Danny Teng of Danny & Company is not called so for nothing. With his phenomenal recipes and unforgettable dishes, he recreated the Taiwanese food landscape, making it more amiable to change. While Taiwanese cuisine is a delight in itself, it is rather shelved than exposed and this was a challenge Danny Teng was more than willing to take. The style of Chef Danny is not complex at all. He introduced foreign cuisine to the Taiwanese but made it a point to use local ingredients. This way, locals were able to enjoy new dishes while maintaining a sense of familiarity with the flavor and taste. His subtle yet daring move in transforming Taiwan’s food and beverage industry paid off eventually. The media would initially refer to him as “Steak Guru” (aside from Steak Godfather) and people from all across the globe would take time to visit his restaurants and have a taste of what he and his team has to offer.

through all sorts of imaginable, and even Architect Lim to doodle on. Their newest unimaginable, circumstances. brainchild was a fusion of modernity and tranquility. Banking mainly on the sight Traveling back to 1972, his first job was of lush vegetation, the two chose glass, in a Japanese teppanyaki restaurant where mirrors and other contemporary designs he spent the first 17 years of his career. From to evoke a minimalist yet stylish feel, and a kitchen staff, he managed to evolve into more importantly, to highlight the peaceful an executive teppanyaki chef and by 1990, yet modern side of Taipei, which are he opened his first restaurant. However, comparable to sights found in Milan and even with his business on the rise, Chef New York City. Danny chose to expose himself to various avenues for growth and learning. In 2000, Chef Danny is very particular about the he joined Soroma Steakhouse in Taiwan food his establishments serve. Aside from where he worked as executive chef. It was screening the staff who will work with him, he here where his most–coveted Rib Eye Cap and his team also devised a regular operation was first served to VIP guests. Since then, system to maintain the standard in food Chef Danny’s popularity as a master chef preparation and service so that all restaurants heightened. He instantly became a favorite will remain faithful to the high quality of food especially in the business sector. and service D&C is known for. With the growing fondness of the local market to his cooking, Chef Danny finally decided to open a restaurant in May of 2010, which he called Danny & Company. The fine dining restaurant also happens to be the flagship restaurant of his company, D&C.

But the success Chef Danny enjoys In December 2011, Chef Danny today is just the tip of a very big and sturdy opened another gastronomic haven, D&C iceberg. Having been in the food industry Bistro. The small town of Dachi served as a for over four decades now, he had gone breathtaking backdrop for Chef Danny and

If there is one secret behind Chef Danny’s success, it is his conviction that there are no shortcuts. Even in his current stature, he still invests his time in finding ways to exceed his own records. He reads books and studies the latest in culinary arts, along the way tasting and reviewing recipes to ensure quality. For Chef Danny Teng, competing with no one but himself is the key, and he believes that the more effort one makes, the better skills are gained.

ith flavors so distinct and so vivid, Thai food never fails to satisfy curious diners and energize cautious taste buds at the same time. Nobody does Thai cuisine better than a native and when you have a chef as experienced, skilled, and passionate as Chef Siwat Korsem, you’re in store for nothing but the best. It is no wonder why food served at Mango Tree Bistro is beyond compare. Ranking as one of the best Thai restaurants in the country, Mango Tree’s best-kept secret is obviously its chef! Ben, as he is fondly called, began his love affair with Thai food as early as 11 years old. Since his family owns a restaurant, he had a bigger and wider exposure in the kitchen than any other child his age. Khoor Islam Thai Seafood Restaurant, the family business, became a playground for Ben with his mother as his playmate and mentor. She would teach him various techniques and procedures in food preparation and cooking. In the same way, she would encourage him to take pride in the craft that they do. Ben’s mother inspired him to envision sharing Thai cuisine to the rest of the world so that hundreds, if not thousands, will have a taste of what authentic Thai food is all about.

KITCHEN VISIONARY:

CHEF SIWAT

KORSEM BY MARIA HANAYO

SUMMER-FALL 2012

After his appetizing childhood, Ben lived up to his vision of spreading the flavors of Thai to different corners of the world. From 1994 to 1996, he worked as a junior sous chef at Oriental Thai BBQ Restaurant in Sydney, Australia. Three years later, he went back to his hometown and served as head chef at Bank OK Thai Restaurant in Rayong Province. In 2003, he moved to Baan Aoom Luck Thai Restaurant where he stayed until 2007. In the latter part of the year, Ben went to Ayala Kamala Resort & Spa in Phuket where he worked as executive head chef. In 2011, he had a brief stint at Jane Thai Restaurant in Singapore where he was again executive head chef. After two months, Ben returned to Thailand where he served the same position at Lulla by Thai Restaurant in Phuket. And finally, just this year, the tides of fate brought the gifted Chef Siwat Korsem to the Philippines. While it is his involvement with Mango Tree Bangkok that opened the doors to his new adventure in Manila, it was the beautiful picture of the Philippines on his mind that convinced him to jump right in and grab the chance. Now based in the Philippines, Ben continues to exude his can-do attitude inside and outside of the kitchen. With certainty that cooking is his true passion, he dedicates himself to adding flavor to life and wishes to help aspiring chefs to do the same. A gastronomic visionary with an infinite dedication to his culture and craft, that’s Chef Ben!

CHEF

BORJA DURAN Barcino’s Best Addition

BY AIMEE MARCOS

arcino has been making a name for itself as a cozy, smart little Spanish bistro with everything on the menu brought in from Spain - from the cured meat to the selection of wines. Since they opened a few years ago, they have not only expanded and gotten more venues, but they have also expanded their menu. The once almost tapas-only bar is now a full-fledged Spanish restaurant which has Chef Borja Duran at the helm. Who is Señor Duran? He is now the chef behind the dishes on Barcino’s menu. In his own words, he is a “Spaniard from Madrid with Galician and Castilian roots.” A self-proclaimed “chemist” and cook, Chef Borja was born curious and has worked in diverse industries such as insurance companies, theme parks, IT companies and of course, restaurants. He started his love for food during his childhood, with the memory of fresh vegetables harvested in his backyard “minutes before cooking them, the aroma of fresh fish, amazing soups, like my grandma does.”

pure and fresh flavors. When I was a child, I remember in the family restaurant the respect everybody shows to the chef. I was deeply marked by the way all the staff, including my grandpa (the owner), treated the chef. I’ve never tried better string beans than the ones he cooked. It was amazing,” he recalls. When he was a teen, Chef Borja continued working in the kitchens. After a stint at Casa Cid, the family restaurant in Lisbon, he soon made his way to Madrid’s culinary schools. He has worked in kitchens directed by great chefs such as at the Hotel Villamagna under Eneko Atxa and Estado Puro under Paco Roncero, to name a couple. That being said, how did he find his way halfway around the world to our archipelago? Chef Duran says, “I found my way to the Philippines through the Internet. It was a pure 21st globalization story. I applied in a few restaurants in South West Asia and other areas. Barcino seemed the most attractive for me, and they also thought I was a good candidate.”

What inspired him to be a chef? “Curiosity I guess,” he replies. “After studying chemistry, I discovered the new world Apart from cooking, what does he like to do? “I love from Ferran Adria, Arzak, Mugaritz. It was a different kind to read, to travel, to chat with friends over a nice wine.” For of cooking. Of course, the root is the most important. As I someone who managed to overcome difficulties, Chef Borja mentioned, the food cooked by my grandma consisted of Duran still enjoys life’s simple pleasures.

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Treat Yourself with the

FLAVORS OF MOROCCO at

KASBAH

Aside from being the only Moroccan restaurant in Manila, Kasbah takes pride in using only the best ingredients, the finest meat, and the freshest spices and herbs so food quality is guaranteed. Surely appealing to the Filipino palate, Moroccan food at Kasbah uses a lot of dried fruits and spices, like cinnamon, resulting in the perfect marriage of sweet and savory dishes. Also, Moroccan food is well-spiced, not hot and spicy so your taste buds will have a feast with the layers upon layers of flavors that you will taste.

You can start with the Hummus Harissa or the BY KATHLEEN ASUNCION Watermelon, Feta, and Olive Salad, a refreshingly fruity combination. Then you can choose to have your meal he story of Kasbah started when the husband- of Moroccan Kebab, savory skewers marinated and and-wife tandem of Martin and Madonna seasoned in spices and served with grilled vegetables, English began importing Moroccan lanterns, basmati rice or pita bread. A Moroccan feast would not carpets, and accent pieces. The business be complete without the integral part of the Moroccan enabled them to travel to Morocco a lot. One day, cuisine - the tagine, slow-cooked stew cooked and placed they decided to come home to the Philippines and in a special pot that bears the same name. Kasbah’s bring Morocco here by pursuing their dream of Lamb Tagine is a must try. Diners can also choose from opening a restaurant and bar. Thus, Kasbah was born. chicken, kefta (meatballs), fish, or seafood saffron. Those Thru the suggestion of a friend, they opened the with a sweet tooth can try their Baklava (layers of filo first Kasbah branch in Boracay in 2008. Since then, pastry) aside from other desserts. As a treat for the little Kasbah has been one of the go-to places in Boracay. ones, kiddie dishes are also available at Kasbah with Today, Kasbah patrons and fans no longer need to kid-friendly meals that include Kefta (spiced meatballs board a plane to satisfy their cravings for Moroccan wrapped in pita bread and served with fries) Chicken food because Kasbah is now in Manila. Nuggets, Fish Fingers, and Spaghetti and Meatballs.

Going to Kasbah is indeed “a treat to the senses,” staying true to their slogan. Because once you enter, it is as if you are immediately transported to Morocco. While in Kasbah, see the vibrant colors of Moroccan décor and furniture. Smell the aroma of different spices. Tickle your taste buds with the flavors of Morocco. Listen and enjoy live music, and feel Moroccan hospitality as the staff welcomes you warmly.

Wine lovers can take their pick from the wide array of wines available – Chardonnay, Shiraz, Cabernet Sauvignon, Riesling, and Rose. If wines are not your thing, local beers and cocktails are available at the bar. Try their own version of the Margarita – the Kasbahrita or the Frozen Black Moroccan Mojito which has Chinese green powder tea, 10-year-old rum and mint leaves. First-timers need not fret about not knowing anything about Moroccan food because the servers are highly knowledgeable about the menu, having gone through Unlike Kasbah Boracay which is more laid back food tasting and thorough training. and rustic, Kasbah at The Fort has a more elegant and sophisticated yet relaxed vibe. Nevertheless, So if you’re craving for something different and wherever branch, guests will still get the Moroccan exotic, make your way to the Fort Strip and indulge in a experience they are longing for. Moroccan experience at Kasbah.

SUMMER-FALL 2012

CASA IBIZA RESORT AND EVENTS PLACE Sapang Buho Road, Brgy. Dalig II, Antipolo City, Rizal Province, Philippines 1870 Tel#: 632-4823487 | 632-4849393 E-mail: management@casaibiza.com.ph | Website: http://www.casaibiza.com.ph

OCS ALVAREZ: FROM

BLACK & WHITE

DIGITAL W BY MARIA HANAYO

ith the reign of social media, photos assumed a stronger role in communication and self-expression. Now more than ever, a picture paints a thousand words, reaching hundreds of audience and conveying millions of thoughts.

Twenty five years ago, a budding photographer by the name of Ocs Alvarez ventured into the then dim realm of photography. He was one of the first few who lit the flame and kept it alive. Ocs’ premier inspiration and first mentor was his father. The older Alvarez gave him a simple yet sturdy introduction to the craft that photography is. Cultivating his interest, Ocs educated himself through reading books, magazines and other materials. His early years were comprised of film as well as black and white processing and printing. He became self-taught. His enthusiasm to learn and nurture his innate love for taking pictures was what would bring him to places later on. Ocs was constantly exposed to various photography-related activities. Thanks to his father who was already part of the industry. However, it was sheer talent that eventually opened the doors of opportunity. Ocs landed the post of photo editor both for the school paper and yearbook of UP Integrated School. It was a good start, a promising and bright start! Ocs was a happy hobbyist with so much passion and skill that it will be wrong not to share them. So when the chance to shoot for a Bb. Pilipinas ad came, everyone pushed Ocs to grab it because everyone knew that he will do well, and he did not fail them. As a photographer, Ocs shoots various types of subjects - from lifestyle photography to print ads to product shots and so much more. He’s got an impressive portfolio ready anytime. But there are subjects which he enjoys shooting the most - food, cars and beautiful women. According to Ocs, he enjoys the challenge of lighting these subjects and making them look delicious and sexy. In fact, he dreams of shooting Hollywood stars in the likes of Angelina Jolie and Charlize Theron. He also wants to go international and work with different agencies in the region. Today, as the industry grows bigger and more dynamic, Ocs recognizes the challenges that a veteran photographer like him has to face. That is learning Photoshop and going digital to name a few. But Ocs Alvarez does not perceive this as a threat. Instead, he sees this as an opportunity to know more and be more so he can give and share more.

SUMMER-FALL 2012

Don Juico Avenue, Clarkview, Angeles City Pampanga

PH +63 45 625 39 47

www.lewisgrand.com

TISH SEVILLA Bringing Elegance to Women

ONE BAG AT A TIME BY KATHLEEN ASUNCION

omen the world over know how important it is to have the perfect accessory to go with their outfit. Whether you’re going to the beach or going on a night out with friends, or taking a leisurely stroll in the park or the mall, it is essential to be equipped with the perfect accessory to glam up your look. The right statement piece can transform your plain outfit from drab to fab. Oftentimes, women look to different accessories to accentuate their get-up - a necklace, ring, bracelet, belt, brooch, scarf, bag – one or a mixture of these things can immediately change the way a woman looks. However, most of the time, a woman automatically picks a bag as the perennial accessory because it doubles as a storage space for belongings when going out. Sometimes, finding the perfect bag that goes with everything can be a challenging task. It’s a good When it comes to designing, Tish believes in sticking to the thing we have someone like Tish Sevilla, who designs bags that can basics. This is reflected in her designs which are structured and go well with any outfit. minimalist. Her creations are simple but elegant. She creates timeless Tish Sevilla had a penchant for bags even at the tender age designs that would never go out of style, describing them as “classic of six. Her talent for designing bags was honed while playing with with a little twist.” Style meets function with her variety of bags to Barbie dolls. At ten, this talent was further developed when she choose from – satchel, clutch bags, and big bags just to name a started putting together and selling bags to her relatives. This was few. Most of the time, Tish uses genuine leather for her products. made possible because her family was in the garments business. Nevertheless, she has used other materials such as canvas, animal Having learned this early in my interview with Tish, I thought that leather, and indigenous materials. She also launched her denim designing was the path she would immediately take as a grown-up. I collection recently. Each collection features 6 or 7 bags and Tish was surprised when I found out that Tish, who was fond of cooking, releases around 30 bags each year. Her stylish bags have graced the took up a culinary course. She also worked for several companies pages of Preview Magazine and Philippine Tatler. She has designed but realized that the corporate environment does not suit her. As bags for Gap and Banana Republic. Her business is client-based and fate would have it, she was introduced by a friend Edwin Zaide, an her bags are owned by celebrities and socialites like China Cojuangco and Chesca Garcia-Kramer among others. Tish’s products are not advertising caster, to fashion designer Lyle Ibanez. limited to bags. She also sells scarves, key chains, and check holders. In 2010, Tish launched her brand, Tish Philippines, under Lyle When asked where she gets her inspiration, Tish says, “I get my Ibanez during the Philippine Fashion Week. She has been part of the event ever since, has collaborated with Lyle and considered to be inspiration from traveling, family, friends, God. I get my inspiration his protégé. Tish is very grateful to Lyle for helping her get into the from everything! I incorporate everything I see into my designs.” bag industry when she was just starting out. She also does a bit of As an endnote, Tish Sevilla gives an advice to aspiring designers modeling on the side for Reco Modeling Agency and is thankful to everywhere. She says that perseverance is very important and, “You must love your work with all your heart.” Reco CEO, John Brillantes, for helping her in the business.

SUMMER-FALL 2012

The newest and most exciting vacation destination in Northern Luzon

Hannahâ&#x20AC;&#x2122;s Beach Resort & Convention Center Hannahâ&#x20AC;&#x2122;s Beach Resort & Convention Brgy. Balaoi, Malingay, Pagudpud, Ilocos Norte PH: + 63 928 520. 6255

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WITH WINES + SPIRITS

THE

OTHER

FRENCH WINE BY DENNY WANG

CLASSIFICATION

well-dressed gentleman, seated in a dim lit corner of a classy restaurant had been fondling the wine list for half an hour. He’d been searching for something different. Unlike in aristocratic Bordeaux where elite His “usual” would be a red wine from Bordeaux. On properties were classified neatly into five classes that particular night, he felt like trying on a different persona. called grand crus classé – “growths” in English Burgundy has just two, Grand Crus and Premier Crus. “Can you recommend something different for me, George: The Richebourg in Maya’s ref is a Grand Cru, and of red, French and not more than $200 please?” the customer course it is one of the greatest wines of Burgundy. ordered. George, the sommelier returned with a bottle of The Les Amoureuses that George poured is a premier Chambolle-Musigny Les Amoureuses 1992 and dutifully poured cru. Only a tiny fraction of the wines in Burgundy a thimbleful of it for the customer’s approval. Discreetly he took are accorded one of those elite classifications. Going half a step back. down a flight there are the “village” wines. Below that are the generic wines for everyday gulping. This is normally the point where customers would compliment him for his excellent recommendation. But not so on this fateful evening as the customer concluded with authority:

READING THE LABELS

“Very nice indeed, but I prefer wine instead.” For the very first time after nearly thirty years in the trade, George was rendered speechless. Some wine drinkers live a full life on wines starting with the word Château. And they would have no regrets. But wine lovers, in general, are a promiscuous lot, rarely opting to spend two evenings in a row with the same bottle. Even so, most escapades had been confined to Cabernet, Shiraz and Merlot. Then one day came the low-budget flick “Sideways” that rocked the boat. It sent the wine world asking “just what was that Richebourg in Maya’s wine cabinet, so precious that it was off limits even to Stephanie?”

For just about all other merchandize in this world, a label on a can or a box is one of the most powerful tools for getting shoppers’ money. But for wines, labels help turn away customers by telling them to stay clear unless they know what they are doing. If this really is the job of a wine label then Burgundy is doing it better than many others, with the notable exception of German wines of course.

Burgundy labels start to make more sense when we accept the Burgundian doctrine that wine is about the place, not the grape. Burgundy wines are named by the place from where they came. The higher the class, the more specific is the location designation. So if the label tells you that this is a red wine from a very general area like Burgundy – Bourgogne in French – That marked the dawning of the age of Pinot Noir. then that’s probably an ordinary bottle of wine. Soon every wine drinker in the world would look to a small wine region in France for some kind of a deliverance The notion of quality starts when the name of a from monotony. That region is called Burgundy and it is village name appears on the label. These are generally here that Pinots are defined. referred to as “Village” wines. I am sure you have seen some of these names: Beaune, Gevrey-Chambertin, So what’s the big deal about Burgundy? For some Aloxe-Corton, Volnay, Pommard, Vosne-Romanee, reasons, wine enthusiasts often examine Burgundy in Santenay and Chambolle-Musigny for reds, Meursault, contrast to Bordeaux. I suppose there is some wisdom to Chassagne-Montrachet, Puligny-Montrachet, Pouillyit so I might as well go with the flow. Fuisse and Chablis for whites.

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Burgundy label is not that hard to read if you think about the place first

Moving up the price brackets, we have the Premier crus. Their labels not only state the village but even the specific vineyard in which the wine was produced. (A few opt to just put the words “premier cru” on the label.) In that bottle George picked out for his customer, the village is ChambolleMusigny and the vineyard name is Les Amoureuses. Arriving now at the penthouse, we have the Grand Crus. The French thinks that at this level of the game, it is no longer necessary to tell us which village the wine comes from. Grand Crus only need to indicate the name of the vineyard on their labels. Maya’s Richebourg doesn’t tell you the vineyard is located in the commune of Vosne-Romanée. Other famous Grand Crus include Chambertin, Musigny, Corton, Bonnes Mares and Clos du Vougeot. For the whites, we have Montrachet and Corton-Charlemagne. See, it is not complicated at all, is it? In fact, Burgundy’s reputation as an esoteric wine is unfounded. The composition of its wines is the simplest of all French wines. The red wines of Burgundy are made from Pinot Noir and the whites are 100% Chardonnay. (There are some minor exceptions – Aligote for one - but they are not very significant in the overall scheme of things.) With such one-dimensional constitution, one would expect a plethora of monotony. Nothing could be further from the truth as the wines of Burgundy are a splendid display of myriad styles, individual charms and alas, flaws. Purists argue that this is living proof of nature’s elements like geography, soil base, micro-climates and other occult matters conspiring to imbue wines with a unique fingerprint. Personally, I suspect that naughty human hands might also have a bit to do with those fingerprints. Humans rarely rise above the primal urge to interfere with nature.

COMPARING BORDEAUX WITH BURGUNDY Some wine lovers like to blind-taste Burgundy against Bordeaux. Newbies shouldn’t be discouraged if at first they couldn’t always spot which is which. If you think experts don’t get confused in a blind tasting, listen to this anecdote about an authoritative wine writer in England named Harry Waugh. When asked whether he ever confused a Bordeaux with a Burgundy, Harry replied with a straight face: “Not since lunch.” One of the biggest differences is that Bordeaux is a blend of 2 to 5 grape varieties and Burgundy is a single varietal. Whiskey drinkers liken the difference to blended scotch and single malt. Every Château in Bordeaux makes a different wine that tastes remarkably similar to others’. Every domaine in Burgundy produces the same wine that tastes illogically different from everybody else’s. Many wine producers in Burgundy are artisans, small and a tad dogmatic. On the average, a producer in Bordeaux is about 5 to 10 times larger than one in Burgundy, and in most cases, much better equipped and certainly more modern in almost all respect. Mass production using modern hi-tech equipment tends to achieve a higher degree of consistency. With Bordeaux, one can expect less variation from year to year. That’s mainly because of the freedom to tweak the blending. In a year when early arrival of rains dilutes the Cabernet, a Château can reduce Cabernet and increase Merlot in its blend. Burgundy being mono-variety can’t apply as much makeup to the wine. That’s probably why many people feel that Burgundy is a risky proposition. However ardent wine lovers embrace the variations and enjoy the surprise that await them in every bottle of Burgundy. Burgundy is believed to be feminine compared to Bordeaux. However, wine connoisseurs maintain that Burgundy is a masculine wine while Bordeaux has feminine charm. This point has baffled me to death for a long time. Perhaps the gender analogy is not quite so applicable to wine. Differences between the two become really glaring with older vintages. Older Bordeaux tends to be woody and broody, in a really attractive way. Matured Burgundies often seem curiously sweet with a velvety texture. Matured great wines from both are invariably complex, deep, distinguished and utterly moreish.

Matured Burgundy can be quite moreish 37

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At the end of the day Bordeaux completes Burgundy and vice versa. I can’t see enough happiness in an exclusive relationship with just one of the two.

Pommard wine made by several different producers

SHOPPING FOR BURGUNDY Although it is now fashionable to order a Burgundy for dinner, I would wager a week’s pay that the average wine shopper walks out of a shop with more bottles of Bordeaux than Burgundy. One reason is that Burgundy is not commercially structured to make life easy for consumers. Buying Bordeaux is, well, more fun. The 1855 Bordeaux ranking of the then top 61 Châteaux may be notoriously obsolete but it gives the average consumer guidance and much needed peace of mind to spend more for a “better” bottle of their wine. When it comes to Burgundy, “better” is a very fluid notion. There lies the real reason why Burgundy is such an epicenter for wine shoppers. In Burgundy one wine can be made by literally dozens of different producers and their prices can vary by over 300%. Bordeauxcentric wine drinkers spurn this absurdity. If you want a Château Margaux then just buy one. But if we fancy a Clos du Vougeot, we have to choose from as many as eighty (80) producers

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FOOD PAIRING There is no way to cover this topic in a few paragraphs. In general (red) Burgundy is more versatile with food than some people might think. Important thing is to choose food with delicate flavors and medium weight. Aside from the usual suspects of game birds and red meat prepared as simply as your nerves and Unfortunately, there is no official culinary confidence allow, you can break the classification of producers, so we find rules and pair a Burgundy red wine with savory ourselves in uncharted territories having no fish like Salmon. one around to make up our minds for us. Here My favorite way to enjoy a bottle of are some big-time producers: Henri Jayet, Leroy, Leflaive, Armand Rousseau, Bouchard, vintage Chambertin alone in utter selfishness Drouhin, Comte Georges de Vogüé and Jadot. is with savory food served slightly below room And then we have the fabled Domaine de la temperature. Shame as this may deserve but Romanée-Conti, or DRC, that is in a class all at this level of love it is inhuman to even think by itself. Hardcore Burgundy fans, yours truly about sharing. included I’m afraid, frequently venture outside An old red Burgundy would pair nicely these safety zones. There is very large pond in which to fish not only for great values but with all kinds of umami-rich Asian classics intriguing styles of wines. Some of my finds which can be anything from soy-sauce chicken Just pay came from lesser known producers like Prieur, (豉油鸡) to Yakisoba (焼きそば). Albert Morot, Parent, Beland, Hudelot-Noellat. particular attention to the weight of the food and Mikulski. Of course there were the usual and try matching its serving temperature to that of your Burgundy for optimal pleasures. hits and misses too. making this Grand Cru. Some cost under €80 while others won’t let go for at least €500 a bottle. So which Vougeot do we take from the shelf? Imagine if there were 80 different Château Margaux to choose from. Bordeaux wines might lose half its customers overnight.

THE FUTURE OF BURGUNDY There is nothing felicitous about making wine in Burgundy. In fact, it almost defies logic that a hardworking bloke would want to devote not only his lifetime but also that of his sons’ or daughters’ to farm a 5-hectare piece of slope on a chilly mountain only to produce some 5000 cases of wine each year for a modest annual payday of €300,000. Hardly seems worth the trouble, does it? Sure, one day a particular wine might become famous and people will kill for the indecency of paying €300 for a bottle instead of the ten quid that it is fetching on the supermarket shelves today. Of course, it hasn’t been discovered yet, not for the last 200 years, perhaps soon, one could argue. The danger facing Burgundy is the same as in anywhere else in this overpopulated ball of water-covered rock that we live in. One day the immutable laws of economics will come crashing down on these hills and valleys, gobbling up small producers standing in its path. Then the fate of Burgundy will catch up with everyone else’s in the new millennium; that only a small number of big boys will make any difference in this once confusing and ever so intriguing wine producing region

that wine lovers and connoisseurs all over the Until we meet again, here’s reminding us all world have grown to hate and love so much. It to “drink less, drink better.” will be a lot easier to decide which Burgundy to buy, almost as simple as, say, buying a bottle of beer. But then, 90% of the quirks and eccentricities that once hallmarked these wines will have become extinct. I was told by some old-timers that once upon a time, Bordeaux was as free and wild as Burgundy, that the kaleidoscope of styles can blow our minds. Well, things certainly have changed. Nowadays, one almost has to hallucinate to experience some individualism in Bordeaux wines. This may soon be remembered fondly by future generations of Burgundy fans as the good old days. They would say with bitter envy that those people (meaning we) had so many “species” of Burgundy wines to entertain them. It’s ironic that they not only took it for granted but even complained about the confusion caused by too many choices and options. Unless you really prefer the times when customers inquiring about color options for a Ford Model T got a straight answer from Henry himself that “Ford will paint the cars any color you want as long as it is black,” one might want to reassess the virtues of simplicity. Romanee-Conti, the Rolls Royce of Burgundy, a class of its own, at $20,000 a bottle

WINES & SPIRITS

Ralph Joseph of Ralph’s Wines and Spirits and Philippine Wine Merchants talks how his company grew from a small wine shop with humble beginnings to one of the biggest importers, distributors, and retailers of wines and spirits in the country. BY KATHLEEN ASUNCION

n the early ‘70s, a young Ralph Joseph went on a trip to Pampanga. Subic and Clark then were a haven of PX goods. He was surprised how cheap the wines cost there. So he bought a few and brought it at home. After a cousin saw it and asked if he was selling it, Ralph decided to sell it for twice the price. From time to time, he would buy wines and liquors from his friends and sell it to his father who owned a bar. Because of this, Ralph saw a demand for wines and spirits. However, this did not mark the birth of his business just yet. That would come much later. Fresh from college, Ralph didn’t want to have a boss so he ventured into retail to earn. With money borrowed from his mother and brother, he put up a small wine shop in Tramo, Pasay City (that wine shop still stands there up to this day). That small wine shop with a painted sign board that says Philippine Wine Merchants: House of Spirits did not make a sale on the day it opened. However, this did not dictate how Philippine Wine Merchants would fare in the years to come. During that time, very few people could import wine and when they would get stocks, the stocks would be sold out immediately. You had to fall in line and wait for new stocks to come in. Because of this, a lot of people got into selling fake wines and spirits. People left and right were coaxing Ralph to sell fake products, but Ralph was never tempted to do so. He did not want to give people something not worth their money, and he did not believe in cheating people to make a sale. This

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pushed Ralph to campaign against counterfeit. Because he was supplying all the hotels, Ralph would give them free consultation. Whenever supplies would come, he would show them how to determine if it is fake. Because of Ralph’s efforts, the industry saw a huge decline in the selling of fake merchandise. Ralph was always looking for ways and means to buy and sell wines and spirits so when hotels would be overstocked, he saw this as an opportunity to buy the stocks and sell it to another hotel. This was when he started importing already. Ralph decided to separate the import company from the retail, thus giving birth to Ralph’s Wines and Spirits. So in 1988, Philippine Wine Merchants started distributing to hotels, restaurants, and supermarkets while Ralph’s Wines and Spirits became a family-owned retail company. Ralph’s Wines and Spirits go by the motto “Genuine products only,” so you can be guaranteed that you are purchasing the real thing when you buy from Ralph’s. Ralph expressed his disappointment when he said that other wine stores would still sell wines that have gone bad. Ralph said that very few wines can last long so you have to get rid of the ones that are spoiled. When you go to Ralph’s, you can be sure that the products are of good quality. He remarked that over the past five years, they have discarded around 10 million bottles of wine. Aside from this, products undergo a taste test before selling them to ensure outstanding quality.

The Josephs, Bobby, Ralph, Ronnie and Raymond 42

Ralph also narrated that during their first few years in retail, wine didn’t sell that much. He said that it was a “spirit market.” Also, during that time, white wine beat red wine in sales. For every five bottles of white wine, one bottle of red wine would sell. Then the French paradox spread and people started buying more red wine, because it is believed to be good for the heart. Now, people are starting to buy white wine again. Ralph went on saying that “Filipinos are good drinkers but they don’t know how to pair it properly.” Perhaps Filipinos should attend a seminar at the Wine Museum located in Aurora Blvd (formerly Tramo) beside Ralph’s Wines and Spirits. The Wine Museum is also owned by the Joseph family. They conduct wine tasting events every Thursday and wine seminars for those who are interested to learn more about wine. From the time they opened up to the present day, Philippine Wine Merchants and Ralph’s Wines and Spirits have been carrying top brands that people are looking for. You can find an extensive range of wines and spirits at Ralph’s. If you are a wine person, you can choose from red, white, rosé, fortified, dessert and sparkling wines. They have wines from France, Spain, Italy, Germany, South Africa, Portugal, Australia, Chile, New Zealand, the US, and Argentina. Ralph’s also provides a wide selection of spirits like brandy, cognac, gin, liquor, rum, tequila, vodka, and whiskey. Sake is available at Ralph’s as well. Accessories like glassware and corkscrews are also a part of the wide range of merchandise found at Ralph’s. Pretty soon, Corona Beer will be added to Ralph’s roster, too. They also plan to have their own bottling line in the near future. Ever since opening their first store in Tramo, Ralph’s has opened over 20 stores, not only in Metro Manila but also all over the country. Ralph’s has been providing quality wines and spirits to people living as far as Boracay, Davao, Cebu, Bacolod, Subic, and Tagaytay. Over the years, Ralph, along with his brothers Robert, Ronnie, and Raymond, have worked hard to give wine and spirits customers value for their money. Philippine Wine Merchants and Ralph’s Wines and spirits have high standards in wine handling with a temperature-controlled warehouse and a 2000-square-meter storage facility. Since 1975, they have been dedicated to providing world-class brands and freshest products. This trait is the reason why they continue to be one of the biggest wines and spirits importers, distributors, and retailers in the country.

The old Philippine Wine Merchants along Makati Avenue

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BUTUAN CITY:

A CLOSER LOOK AT THE

TIMBER CITY OF THE SOUTH Sprawled along Agusan River, the aptly nicknamed “Historical Mecca of the Philippines” slowly emerges as a very relaxing out-of-town treat. BY JANE FRANCIS QUINABO

highly urbanized city at the northeastern part of Agusan Valley, Butuan derived its name from two different etymological sources: the sour fruit batuan, and a former chieftain “Datu Buntuan” who used to rule over the land.

Now, Butuan City provides tourists with a wide range of activities to choose from. Indulge in a very stress-relieving cruise along the infamous Agusan River or try and experience the oldest fishing method with a local fisherman where one gets to brave the big blue ocean in a tiny boat. Learn more about the balangay, the first ever watercraft made of wood that is proof of how the early Filipinos are excellent craftsmen and seamen, and how Butuan earned “Home of the Balangays” as one of its numerous nicknames. Visit museums, go back in time by joining heritage tours, and take part in the many festivities and celebrations. Butuan City is one adventure one must not pass up on. Geographically and historically stimulating, visitors are guaranteed to come back for more.

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FOOD ADVENTURES BUTUAN-STYLE The culinary fare in Butuan City is also very competitive. Not only do they boast of scrumptious local dishes, they also serve mouth-watering fusion dishes that will surely delight the taste buds.

BIG FLAT BREAD

LUTONG BAHAY NI ALING CORA

One of the celebrated restaurants in Butuan City is Big Flat Bread. Taking its name from the original term coined for With aquaculture as a big part of pizza, Big Flat Bread fuses together Italian Butuan City’s livelihood, Lutong Bahay specialties and American favorites. ni Aling Cora stands tall apart from its competitors. The restaurant not only serves Big Flat Bread is known for their best- great food, they are also committed to sellers such as the Godfather, a tomato based their social responsibility of helping the pizza with meat, vegetables, and everything environment just like everyone in Butuan on it; Southern Chicken Delight, pizza with City. By supporting fish ponds instead of fish grilled chicken strips and barbecue sauce; pens, they help maintain clean rivers and and the Big Pacific Catch, which is seafood seas, for fish pens greatly affect the quality pizza that is highly recommended for non- of water, indirectly contaminating it with the pork eaters. They also serve their famous feeds that result in severe environmental signature dishes such as Buffalo Wings, Big damages. Fat Bird Chicken, and a good number of rice meals. Lutong Bahay ni Aling Cora’s specialties range from bagets, blue marlin, squid, prawns, At Big Flat Bread, pizza crust is freshly and vegetable dishes that are delicious and made on a daily basis. The sauce is made very affordable. Favorites include chicken from 100% tomatoes combined with and pork barbecues, sizzling pork sisig, their very own specialized spices, and the camaron rebosado (tempura), kinilaw, and commitment to provide its guests with MTK, short for mushroom, tokwa (tofu) outstanding service. That’s what makes Big and kangkong. Desserts are also must-tries, Flat Bread stand out from the rest. for Lutong Bahay ni Aling Cora serve both local after-meal sweets such as halo-halo, and international picks such as ice cream, banana split, and fruit salad among others.

A ROYAL TREATMENT AT GRAND ROYAL SPA

RED PALM SUITES:

ACCOMMODATION ALA BUTUAN An all-day sight-seeing and foodtasting can be capped off by a night of relaxation and peaceful sleep at one of the popular hotels in Butuan City, of which, your best choice would be Red Palm Suites. Stylish and comfortable, this Butuan City accommodation opened its doors to the public last January 25, 2011. Each of the twenty various rooms in the property are fitted with air conditioner, hot and cold shower, and free wireless Internet connection. The hotel has round-the-clock CCTV security cameras, inside parking area, a convention center, restaurant, and coffee shop. The Red Palm Restaurant is uniquely different, with a menu that has a wide variety of choices from Italian, American, Mexican, Oriental, and Filipino dishes. Having developed by chefs managed by a chef, and with a staff trained from talented chefs, the restaurant never fails to amaze its guests. Red Palm Suites provides personalized service with a smile.

Before heading back to the big city and to the mundane routine of a corporate slave, pamper yourself and visit Grand Royal Spa. Who said a royal treatment is just for royalties? Grand Royal Spa offers massage services and beauty treatments like no other. Among these are body massage, thermal massage, bentosa cupping, and stone massage. The place stimulates the senses into a relaxed state, with the interiors leaning towards an Asian Zen inspired look that uses wood accents and warm lights that are very conducive to sleeping and relaxation. Indeed, a royal treatment for the royal you.

Visit Butuan City and experience the southern Filipino hospitality and adventure that is proudly Butuanon.

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DISCOVER

SIARGAO A SURFING PARADISE

Enjoy the sun, sand, and sea while riding the waves as Dina Asia takes you to the Philippines’ surfing haven - Siargao. BY KATHLEEN ASUNCION

Surfing champions Nildie and Carlito

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ituated 800 km southeast of Manila in Surigao del Norte is the island of Siargao. This teardrop-shaped island has attracted tourists because of its breathtaking tropical coastline, diverse marine life, mysterious caves and lagoons, vast mangrove forests, and magnificent rock formations. It is made up of the municipalities of Burgos, Dapa, Del Carmen, General Luna, San Benito, Pilar, San Isidro, and Santa Monica. Siargao, which faces the Pacific Ocean, is also one of the premier destinations for surfing enthusiasts and adrenaline junkies along with Baler and La Union. The best time to visit Siargao for surfing is from July to November, the height of the surfing season, when easterly Mindanao current feeds the islands with waves coming from one of the deepest parts of the Pacific Ocean. What used to be a quiet, unexplored, and unspoiled island is now one of the prime tourist destinations in the Philippines, thanks to its world-famous waves similar to that of Oahu, Maui, and Australia. Tourism in Siargao got a huge boost when travelling surfers discovered it in the late ‘80s. However, it was American photographer John S. Callahan who made it even more famous when he published several photos and articles of the island in the surfer’s bible, Surf magazine, in 1993. He also sent hundreds of photos to other magazine and book publishers in the US, which created a buzz among surfers. Pretty soon, Siargao became a household name for surfers from all corners of the globe.

Siargao’s famous waves cater to both left and right-handed surfers. There are numerous waves to choose from and surfers can pick whatever suits their needs. General Luna is home to surfing sites such as Tuesday Rock, Tuason Point, Cemetery, Stimpys, Pacifico, Jacking Horse, and Shifty’s just to name a few. Some of the surfing sites can be accessed from the shore while some have to be accessed by boat. General Luna is also where Cloud 9, Siargao’s famous right-hander is fun and challenging and barrels nearly the whole day. Undoubtedly, Siargao has definitely caught the surfing world’s attention so in 1995, the provincial government of Surigao del Norte along with some Australian expats organized the Surigao International Surfing Cup. The annual competition happens during the last week of September or the first week of October. It is the most awaited international surfing competition in Asia. Spectators can expect awesome performances from tube riders all over the world who are representing their country. Another annual surfing competition is the Siargao National Surfing Cup. It is on its 14th year this 2012 and is a preliminary of the international surfing event in Cloud 9. One of its highlights is the Women’s National Surfing Competition. The Siargao Island Surfing Festival is also another highly anticipated event. This new major event launched in 2010 has surfing competitions, at the same time promotes the culture and history of Siargao. It also showcases an agri and aqua trade fair as well as street dancing competitions.

SAGANA RESORT Along with Siargao’s tourism boost came the need for more establishments to be built on the island. Surfers and beach lovers can opt to stay in numerous resorts at General Luna. One of these resorts is Sagana Resort, which is perfect for surfers because it is located directly in front of Cloud 9. The laid-back nature of Sagana Resort suits the island life perfectly. Guests can stay in one of their clean and wellmaintained cottages. All cottages have modern amenities as well as a rustic feel to them. Each cottage has its own veranda where guests can lounge while lying down on a hammock. Four of the cottages are fan-cooled while two have air conditioning. Sagana Resort has the only swimming pool

on the island. Enjoy Japanese, European, Australian, and Filipino cuisine prepared by an Australian chef in the resort’s restaurant. Guests are always in for a gastronomic surprise since their dinner menu changes daily. Guests can also enjoy drinks as well as wine with their fully-stocked bar fridge. Sagana is also equipped with billiards and ping pong table, cable TV, DVD, chess set, backgammon, cards, and books to beat boredom. The resort can also arrange a 3-island boat trip to the islands of Guyam, Daku, and Naked Island as well as trips to Sohoton Caves, Magpaponko Swimming Hole, as well as trips to the islands of Mamon and La Janosa. Sagana Resort was once just a dream of husband and wife

Gerry and Susan Degan and their friend, Naoki Nakata. The three were captivated by the beauty of the island during their 1995 visit after reading about the island in a surfing magazine. The idea of abandoning city life and choosing a laid-back lifestyle on the island was born out of an evening of conversation. However, after the trip, they all went back to their normal lives. The dream of succumbing to a surfing lifestyle seemed lost. It seemed that Naoki was being called by Siargao so he went back and purchased a prime piece of land in front of Cloud 9. Naoki then went to Sydney and convinced Gerry and Susan to leave their jobs and fulfill a dream they once had. Gerry, who is a surfer himself, is responsible for bringing international surfing competitions to Siargao. He is the event coordinator of the Billabong Cloud 9 Invitational, an annual surfing event. Sagana has been an important part of the surfing community in Siargao for the past ten years and Gerry, Susan, and Naoki are proud to be involved in having a positive impact on the island.

KAWAYAN RESORT Just like Gerry Degan, David Prachou is also a surfer at heart. He first came to Siargao many years ago to try out the waves and was captivated by the idea of living on a tropical island and being closer to nature. In 2009, he established Kawayan Resort. The resort, which is located 100 meters from Cloud 9, is a tropical garden surrounded by fragrant fauna and lush greenery. Kawayan is a nice place to enjoy nature while basking under the shade of coconut trees. Their modern and native style cottages are equipped with noble and exotic tropical hardwood roofing, flooring, and furniture. Open sky bathrooms have hot and cold rain showers, a queen-sized bed with memory foam mattress, a sofa single bed, a living room area, air conditioning, ceiling fans, and a sound system. David Prachou, who is a chef back in France, prepares delectable dishes in the resort’s restaurant. Hungry guests can sample French-based cuisine with a fusion of Moroccan, Spanish, and Asian cuisine. Guests can never go wrong with the French hospitality and great ambiance that Kawayan has to offer. w w w.dineasiaguide.com

KALINAW RESORT Do you want to stay in a beautiful, elegantly zen, modern, and quiet resort while in Siargao? Then stay in the aptly named Kalinaw Resort which means “peace” in the local dialect. The luxury resort was featured in Lonely Planet and was part of the Travel and Leisure Selection 2011 for the new edition of “The World’s Greatest Hotels, Resorts and Spas.” Patrons will be treated to welcome drinks upon arrival, a daily breakfast, WiFi, and free use of kayaks during their stay. The resort has cottages with a terrace, a beachfront view, sitting areas, and private modern bathrooms. The interiors are spacious and individually designed to ensure luxury and comfort while the exteriors retain the integrity of local style. Guests can stay at the villas which have a breathtaking view of the lagoon, a large lounge balcony, king and queen-sized beds with memory foam mattresses, cotton sheets, and goose feather pillows, flat screen satellite TV, DVD player, split silent-type air conditioning, rain shower, a refrigerator, and a mini bar. If you want to get rid of stress, you can avail of aromatherapy, Swedish, or Shiatsu massage in your room, your balcony, or even in the garden. Relax in the resort lounge and lobby overlooking the lagoon and garden while reading books and magazines about surfing, skateboarding, or fashion and lifestyle. Hungry visitors will enjoy succulent dishes cooked in the resort’s woodfire brick oven born out of the genius of French owners, Fred Debacker and Pierre Zappavigna. Their famous brick oven was the first thing Fred and Pierre worked on and after months of investigation and research, the oven was made. As a result, the resort provides authentic pizza, French bread, and other ovenbaked meals made from freshly picked ingredients.

SIARGAO INN In 2007, Nildie Rietenbach, along with her husband Rico, established a place designed specifically for surfers and sporty types, Siargao Inn. Foreigners and locals flock to Siargao Inn where they can just chill and hang loose. Surfers and non-surfers can stay in the coconut tree shaded nipa bungalow cottages equipped with air-conditioning and hot and cold showers and WiFi. Siargao Inn has four kinds of rooms to choose from: the Deluxe Cottage, the 2-bedroom Family Cottage, the Big Beach Bungalow Cottage and the Cottage for two. Aside from surfing, guests can also enjoy island hopping, fishing, and diving since Siargao Inn is partners with the Siargao Divers Club. Nildie Rietenbach was bitten by the surfing bug when she was just 12 years old. She was just watching her cousins surf and thought that “If boys can do it then girls can do it too.” Nildie used to share surf boards with her cousins who taught her how to surf. Her first surfing experience was in Cloud 9 and she was hooked the first time she was able to stand up. Nildie is very passionate about surfing and considers it addictive. In an interview with Dine Asia’s, Mary Anne Meily, Nildie says, “While you’re in the water, you’ll forget everything; you’ll be so happy you’ll even forget hunger.” Nildie, who is a 3-time champion, has been competing for many years and has even won the very first time she joined. Nildie’s preparation for a competition includes training for seven hours a day. When she was younger, she would surf everyday during early mornings and the late afternoon so it really doesn’t come as a surprise when Nildie, along with her sister, Nilbie, became the top two women surfers in the Philippines. Nildie continues to surf up to this day and plans to teach aspiring surfers especially girls who are very much interested to learn how to surf.

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OCEAN 101 Like many other foreign surfers, Michael Archibald found out about Siargao’s famous waves in a surfing magazine. He has been traveling all over the world for surfing and came to the Philippines in 2000. Australian-born Michael, who is a selftaught surfer, grew up in a surfing culture and was always part of the board riders club when he was younger. Like other resort owners, Michael ended up staying in Siargao and establishing his resort, Ocean 101. The resort’s accommodations include the honeymoon cottage, waterfront air-conditioned and fan-cooled rooms, air-conditioned and fan-cooled surfer favorites rooms, and the second floor with common toilet and bath. Guests will never run out of activities while at Ocean 101. Dine in Ocean 101 Restaurant and taste International, local, and Chinese cuisine or enjoy a great selection of wines and other drinks at 101 Bar where “Everybody’s Happy.” Other numerous outdoor activities include island tours, lagoon and cave tours, jet skiing, snorkeling, and deep sea fishing. Visitors of the resort can also rent surf and body boards available. After enjoying the day’s activities, relax in the hammock and watch Siargao’s world-class waves or enjoy the breathtaking sunset. Experience all these and more at Ocean 101 Resort where “Everyone is welcome in your own way.”

DEDON ISLAND The last but not the least resort in our roster is Dedon Island. Guided by the vision of a truly sustainable paradise, Dedon Island serves as a “place to retreat and rejuvenate and return to the world in a barefoot state of mind.” Visionary designer Jean-Marie Massaud brings an air of sophistication to Dedon Island. The iconic Dedon Island Pagoda marks the resort’s place along the coastline and can be reached by paddle board, kayak or a light swim. The Reception Lounge is a pavilion that houses the open-air reception lounge with a sunken conversation pit, the Circular Bar that lights up at night, and the Library. The two-story villas, surrounded by tropical gardens all have their own private porches. The villas have lounge areas with lots of cushions that are warm and inviting, sophisticated yet cozy. Little ones can pass the time away at the Children’s Village, which is a series of woven domes connected to wooden platforms. It encloses trampolines where kids can play for hours. It also has specially

designed swings and high chairs that are perfectly safe and secure. The village was designed by the resort’s designer, Daniel Pouzet. The furniture in the resort were created exclusively for Dedon Island using local techniques and sustainable local materials such as coconut leaves, yakal, and bamboo so guests can enjoy a truly one-of-a-kind experience. Dedon is also the manufacturer of exclusive outdoor furniture and is the world’s leading providers in the industry. Dedon has received various recognitions and awards. The company was founded in 1990 by former professional soccer player Bobby Deckeyser. Dedon furniture has the highest standards of quality design. Guests can truly experience the height of luxury at Dedon Island. Siargao continues to be a top tourist destination in the Philippines because of its beautiful beaches and world-class waves but it’s also the warm hospitality and friendly nature of the locals that keep the people coming back to this beautiful paradise.

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A TALE

TIME TELLS Experience is the best teacher and Bayleaf Hotel’s Ed Vitug definitely learned his lessons well. As one of few Filipinos to serve as general manager, he spearheads a budding boutique hotel in the culture capital of the Philippines.

BY MARIA HANAYO

he long and sometimes winding journey of Ed Vitug began at EDSA Shangri-la. Back then, the hotel was in such great heights. For about 16 years, there were no new hotels in Manila. Upon the entry of EDSA Shangri-la in the local hospitality scene, the hotel recreated the standard and raised the bar. Ed started as a management trainee but his title was already assistant manager. Later on, he assumed the position of restaurant manager for Garden Cafe (now Heat). Then, he became the lounge and bar manager until he was given the title of banquet manager and finally, banquet services manager. Ed stayed with EDSA Shang for about seven years and those years were, without a doubt, very well spent. While Ed’s initial dream was to be in broadcasting, it was his curiosity that pushed him to give hospitality a try. He found the job and the environment very interesting and a lot easier than he thought. “I fell in love with the job right away,” he shares. So after his exemplary performance in Manila, Shangri-la sent him to its Jakarta branch to be the assistant food and beverage manager where he stayed for two years, thus his fluency in Bahasa. From Indonesia, Ed was again transferred to Dubai but his stay there was rather brief as he decided to come home and be with his family. Ed went home with no job but his credentials spoke for him. As soon as the news of Ed Vitug being back in Manila reached Shangri-la Makati, they offered him to be their F&B manager. “I owe a lot to Shangri-la,” Ed said. He was with them for 16 years all in all. Later on, Ed moved to Sofitel where he worked as F&B director. It was a time when Sofitel was introducing itself to the society and as F&B director, Ed was instrumental in creating the image that Spiral is today. After a while, he joined Hotel Intercontinental where he led a very young yet dynamic team. He instantly liked the environment and was pleased to know that he can have more time with his family. Then came the offer from Bayleaf, an opportunity that determined a great change in his career. “We were afraid that there might be very few people who will go,” says Ed when asked about how Bayleaf started. It was such a big venture for him to leave a 5-star hotel for a boutique hotel. Nonetheless Ed took the challenge and with 51

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the looks of things, he made the right choice. That and his penchant for excellence drive Bayleaf to a very good standing. With about 50 rooms, Bayleaf is a rather simple than extravagant hotel. There is rarely anything fancy, but they heavily capitalize on the simple, priceless things that make life a little much sweeter. Bayleaf takes pride in the breathtaking view accessible in any of its angles. While the city of Manila is best viewed at the Bayleaf Skydeck, 9 Spoons, its restaurant, is not far behind especially when you have a plate of crunchy and flavorful bagnet that will honestly make you forget and not care about your weight. While Ed is very happy with the turnout of his efforts, he strives to exceed what he had done in the past. Even as a general manager, he does not consider himself to be at the peak of his career. And as early as now, the thought of having another Bayleaf Hotel is greatly being considered. The management wishes to provide 5-star quality at an affordable price any Filipino can afford. Ed Vitug places a premium on learning, “Pursue adding value to yourself and opportunity will follow,” he shares. “Keep on pushing, if you fail, rise”. And like any successful person, he believes that there is nothing that hard work and persistence cannot achieve.

WALL-TO-WALL:

BAYLEAF HOTEL RISES IN

INTRAMUROS BY MARIA HANAYO

s history capital of the Metro, Intramuros is best known for practically anything reminiscent of the past. So when news came out that a new hotel had been constructed inside the walls, the public was given another reason to visit Intramuros and re-visit the experience. The buzz is all about Bayleaf Hotel; the newest hotel in the city of Manila which has been home to various international 5 star franchise and local hospitality establishments. Opening in the latter part of 2011, Bayleaf was quick to capture its target market. Strategically located blocks away government offices and other international agencies, it became a primary choice to host day - long conventions, workshops, luncheons and dinners. In many cases, Bayleaf Hotel is also a favorite venue for product briefs and launches. A typical room comes with a clean and comfortable bed with soft, huggable pillows, spacious bathroom with rain shower, 32” multimedia LCD cable tv, bottled water, coffee and tea maker, safety deposit box, wifi connection and buffet breakfast. With rates starting at PhP 4,300 net, tourists, local businesses and even professionals wanting a weekend break, have all the reasons to book. The idea of this boutique hotel is anchored on simplicity; from its design, the interesting colors of their rooms (teal, tomato orange, lime green and Aubergine) facilities, its layout, the food and the general ambiance, all elements are inspired by simplicity, all angles exude the beauty of simplicity. Bayleaf Hotel did a very good job in bringing out the rare glamour out of plain modesty.

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The first to see the potential of a then idle building was Atty. Bobby Laurel of the famous Laurel clan, which explains the name of the boutique hotel. After laying eyes on what was the tallest building in Intramuros, Atty. Laurel knew that he had something that can never be matched by any other hotel in Manila, not even by any other hotel in Metro Manila. While the spectacular view of Manila Bay is enough to seal the deal, it is just one of the many facets that can be accessed through what would later on be Bayleaf Hotel. The serene mountain range of Sierra Madre, the historic city of Intramuros, the Makati and Manila skyline are day-today attractions that Atty. Laurel chose to highlight as he developed the building into a serene and comfortable haven. In any side of Bayleaf Hotel, a magnificent sight awaits. The best areas to view the best attractions in Manila is either at the Skydeck or in 9 Spoons Restaurant located in the penthouse. The former offers an unobstructed 360-degrees view of the city while the latter does the same, except that one’s view will depend on the seating. As a hotel, Bayleaf only intended to compete with its 5-star counterparts in terms of service and customer satisfaction. Everything else is again anchored on simplicity. 9 Spoons is a very good manifestation of the simplicity that Bayleaf is about; the buffet has varied dishes, but the selections are not overwhelming. The set-up is composed of a salad bar, a pasta station, about four to five main dishes and the house specialty, the Bayleaf Bagnet. The aforementioned has three classifications, and all three are not just stars but superstars in their own rights. The juiciness of the meat and its crispiness is a celebration of Filipino culture and passion for excellent food. As Bayleaf Hotel sets a new standard in the local hospitality scene, the public is given a totally different option in choosing a place where they can eat, stay and celebrate the big and small victories of everyday life. Like what it wanted, Bayleaf Hotel had truly opened new doors in the old walled city. 53

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HOTEL ELIZABETH A Gem of the North and South

any years ago, husband and wife duo Jet and Beth Fernando planned to put up a bed and breakfast in Baguio City upon retirement. However, they decided to establish a boutique hotel instead to meet the demands of vacationers, thus Hotel Elizabeth was born. The quaint and inviting hotel has been satisfying guests since March 2005 and has achieved the Hotel of the Year Award three times in a row. The achievement resulted in the construction of another Hotel Elizabeth which opened in Cebu in November 2010. Both hotels lie in the heart of the said cities where they can be found. Hotel Elizabeth Baguio is near Mines View Park, Wright Park, The Mansion, and Good Shepherd while Hotel Elizabeth Cebu is just a 2-minute walk from the Ayala Malls. The uniqueness of both hotels is evident in its Mediterranean-inspired theme. You don’t need to travel far to experience Santorini. Just go to Hotel Elizabeth for a Mediterranean experience. The fun and bright interiors were designed by renowned interior designer Tessa Prieto-Valdez while the awe-inspiring murals were hand-painted by artist Alfred Galvez. Guests of Hotel Elizabeth can choose from rooms such as De Luxe, De Luxe Double, and De Luxe Single. Santorini annex rooms are also available with the De Luxe Quadruple, De Luxe Family Suite, Executive Suites, Executive Penthouse, and Penthouse with Loft. All rooms 55

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come with a complimentary breakfast, newspaper, and in-room coffee and tea replenished daily and unlimited WiFi access. Guests can relax in their rooms which have cable TV, imported linens and towels, and a mini bar. A safety deposit box is also provided if guests want to keep their valuables safe. More than just a place to sleep and stay while on vacation, Hotel Elizabeth also caters to the various needs of guests. Hotel Elizabeth has a business center for those working while traveling. There are also function rooms for seminars and the Santorini Grand Ballroom for events such as weddings and debuts. Hungry visitors can fill their bellies at Flora Café and Piano Bar where they can sample a fusion of Mediterranean, European, Asian, and Filipino cuisines. They have cocktail buffet during Fridays and during Saturdays, a Black Angus dinner buffet alternates with Japanese dinner buffet from 7-10 pm. Happy hour is from Monday to Thursday, 3-8 pm. Non-meat eaters also have a place to eat at Hotel Elizabeth; in their vegetarian restaurant, Bliss Café. The Spa and the Fitness Center are also available for those who want to relax and to keep fit. Whether you’re vacationing up north or down south, you can be sure you have a place to stay. A place which boasts of 5-star quality and Filipino hospitality- Hotel Elizabeth: An experience on its own.

A LUXURIOUS

GETAWAY BY AIMEE MARCOS

Indulge in a lap of luxury with everything on top and discover the ultimate definition of a tropical contemporary lifestyle.

he world nowadays seems so much more accessible to everyone with a passport that it has been resorts and destinations to up their game a little, if not a lot. There are some that have the natural sites and bountiful environment blessed by Mother Nature. There are some that are so well planned out that its structure and layout become the experience of vacationing. Then there are some that are able to somehow seamlessly join the two together. In these rare and ultimately very luxurious places, there are but few, and even then fewer that live up to the hype. In the list of the few, there reigns the resort Sri Panwa.

All the master bedrooms possess fine linen as bed dressings. For those who are a little more adventurous, an outdoor bathing area with a separate shower that is like gentle rain, and a sunset pavilion are available. Even being in what seems to be like the middle of nowhere, there is not only maximum privacy and security, but superior service. This means there are all sorts of amenities that include but are not limited to snorkeling, scuba diving, yachting, fishing and jet skiing. There is even golf if a guest decides to play one round on the course. Surrounded by the most beautiful islands of Phuket (Racha, Maiton, Phi Phi, Coral, Lon and more are between 15-40 minutes by boat), it is not surprising that most would like to take a cruise or boat trip and go island hopping.

Sri Panwa is known as one of the most prime locations in the exotic coast of Thailand, and having its location on top of Cape Panwa, has undisputed views of the southeastern part of Phuket. Sri Panwa is seen as an oasis of sorts, a destination rather than the journey, offering For those who choose to keep their feet state-of-the-art amenities and has been written planted firmly on the ground, they can enjoy Sri about by no less than the master chef himself, Panwa’s other amenities such as the beach front, Gordon Ramsey. the gym and fitness center, two tennis courts, or the world class Cool Spa. For those foodies The layout of this 32 acres of the tropical in the party, there are three restaurants on site, and verdant hideaway is having their villas at 40- each with different cuisines: Thai, of course, 60 meters above sea level, which overlook the Japanese, or a host of other Western dishes. For vista of the Andaman Sea and the surrounding those who want to take this one step further, one islands. Since the villas have the height, the of the newest crazes is to take a culinary lesson, view is spectacular and nearly 360-degree and they offer that at Baba Cooking School. unobstructed view of the ocean. The interiors are They even have Baba Pool Bar and Baba 88 for what is called “tropical contemporary” in design, more informal settings and Baba Space for more which fit the environment they are in perfectly. formal meetings and conferences. The accommodations do not only boast of spectacular views, and fantastic interiors, but there are one-bedroom pool suites, one and two-bedroom pool villas, and for larger parties, there are three to five-bedroom residential villas, and – wait for it! – each has its own infinity swimming pool with a Jacuzzi jet stream system.

Tatler Hong Kong, and even other hotels, such as the Chairman and CEO of Oberoi Hotels, PRS Oberoi, who is quoted to say, “The best personalized service hotel.” Sri Panwa is actually a family owned and managed estate, created by one of Thailand’s most established developers, the Charn Issara Group, named after the grandfather of Vorasit Issara, managing director of the resort. The company is well-known for its various establishments, developing some of Thailand’s recognized landmarks, both residential and commercial. Vorasit, fondly called Wan, was schooled in the UK from the age of nine, and went on to pursue his first degree in Business Management at Florida International University. Thereafter he gained his knowledge and skills in the hotel industry as a graduate of the DCT International School of Hotel & Business Management in Switzerland. After graduation, Wan took the responsibility of creating and overseeing the company’s luxury estate, a task which he has taken up with considerable relish, overseeing all aspects of the estate including day-to-day operations, marketing, business development and sales of the estate’s luxury private villas.

Sri Panwa targets luxury travelers. Their guests mostly come from Europe, UK, Australia and throughout Asia. We never know what to expect at Sri Panwa. “Our guests are a colorful mix of high-end people from around the world, The resort has been around since November some who want to keep to themselves, others 2005 and since been operating at the highest who want to party with other guests and the Sri standards. The name Sri Panwa has been Panwa team,” Wan discloses. recognized throughout influential groups in the international traveling community and has All in all, there are many that say it but some been featured in several significant publications that can say that they have it all. Then there are around the world, such as Conde Nast Traveller, a very few, like Sri Panwa, that actually delivers. w w w.dineasiaguide.com

LIFESCIENCE CENTER

Before is Always Better Than After BY AIMEE MARCOS ADDITIONAL TEXT BY KATHLEEN ASUNCION

n these times wherein the general populace is inundated with pollution and an unstable environment, heavy working and partying lifestyle, any individual will eventually give out, break down and need an internal tune up. Even this seemingly simple act is not so simple. Based on the nurture vs. nature debate, everyone is an individual, everyone down to their last strand of DNA. No one is exactly the same, so something that can work for someone else, however similar they are in age, stature, lifestyle, ethnicity, whatnot, will not necessarily work for others, even if they are TWINS! The costly cures though available, are still sometimes limited to a few that can afford it, which brings more and more people now to try and find health boosters and preventive measures to avoid illness.

The program consists of three phases: Consultation, Testing and Treatment

This is the idea behind LifeScience, which provides a customized preventive wellness program that is specifically catered to individuals. There is an actual science behind this and not just some new age fangled fad. LifeScience aims to improve your well-being in three steps.

PHASE 2: TESTING

PHASE 1: CONSULTATION This is not like the consultations of old, wherein it was a one-way monologue by the doctor telling you how bad your health is, but more like an interview about you and your lifestyle, your medical history and a discussion with a physician especially assigned to the individual, who can ask all the health questions. The consultation is very thorough and the physician will get to know everything there is to know about the patient. According to Mitch Genato, business development manager of LifeScience, the consultation is usually a one hour to an hour and a half session so the physician not only gets a clearer picture of the patient, but also can see where they would like to be. Knowing all these information will also help the physician set health goals and conduct measures that can help boost the patient’s health and prevent possible diseases from occurring.

After the comprehensive examination, there will be a series of tests that will be based on what was just discussed, and the doctor will come up with a uniquely designed round of supplements for the individual. The tests will help the physician validate what was discussed during the consultation. Some of the more basic tests are as follows: Micronutrient Profile – This blood test is as extensive as they come, allowing the doctor not only to see the deficiencies, but also to check evels of antioxidants, nutrients, and minerals needed. Food Intolerance Test – This test determines your digestive reaction to as much as 220 food samples. This is important in knowing what the individual can and cannot ingest, and is a little more comprehensive than the average allergy exam. Hormone Profile – No one usually considers mood swings or hormonal imbalance as a factor in aging, or even the menstruation cycles. This test will do as it sounds: check all of these and further determine what is best for the patient’s needs. Genomic Testing – Is a one-time profiling test that allows you to understand the blueprint of your DNA. The test allows you not only to find out your propensity to specific diseases thru the markers, but also allows you to find out their most ideal treatments.

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PHASE 3: TREATMENT Intravenous Therapy (IVT) – When the Sports Boost – This is for those of the athletic patient’s body needs a bit of help absorbing the inclination. It helps with recovery time the body nutrients that are needed, this is the method used needs, and boosts endurance, strength and speed to introduce what is needed into the system. There to its most ideal level. are two kinds: supplementation and detoxification. Weight Management – Rather than just Immune Boost – This is more or less what a diet, this program will help patients identify it says, that it helps your immune system with a what are the best supplements for them which boost to counteract any possible illnesses that the will help with their digestive system and help body may experience. increase the absorption levels, and regulate metabolism. Immune Therapy – This is an ideal route for those who are sufferers of chronic diseases and/or Osteoporosis Treatment – Gives patients are going through some sort of radioactive therapy. help in preventing this disease which occurs especially in women. The other services offered by the center to help Anti-Inflammatory – A complete amino address symptoms that a client may bring up could be acid, nutrient and vitamin preparation that helps Alcohol Detoxification – This is to help dealt with one or more of the following, depending lower present inflammatory levels anywhere in regulate vitamins, minerals and nutrients that have on the client’s needs: the body. been used up due to excessive intake of alcohol. Based on the findings in the previous phases, the treatment follows, which will be the start of the correction of the patient’s health issues. This involves giving the patient supplements designed specifically for him or her, thus making it unique. The supplements are separated into day and night packs so the patient will know which supplement is better to take in the morning or in the evening. Also, the customized supplements will make sure that the nutrients in the patient’s body are at the right levels and to keep it that way, therefore resulting in optimum health. Having optimum health means that the patient’s body will have the ability to fully regenerate and prevent diseases, enabling the patient to do more in life.

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Heavy Metal Detoxification – A basic medical chelation program for safe and effective elimination of heavy metals and other toxins that have accumulated in our system over the years. Chronic Fatigue Syndrome – There is a unique serum that is given to the patient suffering from this to aid the correction of physiological imbalances. Anti-Aging & Detoxification – This enhances and manages the aging of the body, with sub-indications depending on the specific purpose of treatment per client. Hyperbaric Oxygen Therapy (HBOT) – Program to expose concentrated oxygen to the system and help circulation. Kinesis – This is to help with movement, strength, flexibility and balance. This is to specifically correct posture problems, help with cognitive problems and develops coordination. The LifeScience Center is also affiliated with the pioneers of preventive and anti-aging medicine, namely the Klentze Institut Madrid founded by Dr. Michael Klentze of Germany, and VitaLife of Thailand which is a company in the forefront of this movement in Asia.

Plastic surgery is too invasive, at most times too harsh and too last millenium. The new phase is just taking matters in your own hands and it starts here at LifeScience, the most innovative and pioneering wellness center in the country.

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Organíque Açaí POWER SMOOTHIE

y husband introduced me to the “recovery” drink, full of protein, years ago when he started training for ironman and I would occasionally join him for some cross training. As a runner, I have also come to learn the importance of a good recovery drink, especially after long runs - used in the hour or two after hard workouts; they help the body recover from exercise-induced stress. Noy has always made great shakes and smoothies, and when we got the opportunity from Organíque Açaí juices, I couldn’t wait to taste what he came up with is a vegan, gluten-free and dairy free.

“Organíque Açaí berry is packed with powerful antioxidants, omega-3 fatty oils, protein, calcium and vitamins that helps our body function to its optimum.”

Noy’s “secret ingredient” in this smoothie was a splash of vanilla coffee crea m e r, which provided the perfect amount of creaminess an d a smooth consistency. Add to that a banana and s o m e vanilla p r o t e i n powder with the juice, and this was the perfect drink after my long r un. I t wa s refreshing, healthy, and absolutely delicious. John using the Organíque A ç a í Premium Blend, which is f ull of healthy, natural fruit juices with no added sugar

Ingredients: 2 ounces of Organíque Açaí Premium Blend 1 banana (extra ripe if available) 1T fat free French vanilla coffee creamer (try a splash of milk or a spoonful of yogurt as a substitute if necessary) 5-6 ice cubes Directions: Difficulty: Time: Source:

Super Easy 2 minutes Organíque, Inc.

Note: This recipe makes a single serving drink with 13 grams of protein. If you want to make this in a regular blender, you will need to at least double to recipe.

In a single serving blender pour in juice. Add banana, then protein powder, ice and creamer Pulse until ice is crushed, and then blend for about 20 seconds.

Organíque Açaí Premium Blend can be found at: The Brick Store, Watsons, 360Pharmacy, Healthy Express, St. Joseph and soon Mercury Drug.

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NOURISH YOUR SOUL...

POETRY, WISDOM & MIDLIFING BY WEENA S. MEILY

ow i know, i’m pretty sure, i am midlifing... after seven cycles of seven years, i have reached a point in time when i believe in me... that i can utter a pure “no” to things i cannot do. scorching every bit of skin cell so symbolic of this noontime of my life.. the summer, simmering, smoldering sun, heating up from within giving, offering, accompanying, unburdening, encouraging, drawing, creating, re-creating... from where shall i heave my strength? my knees are shaking my eyes are failing and yet my body pines, and yearns for youth... ahhh...the wisdom i have gleaned from my colorful past. oh the life i made from my gaudy bygone days. i shall treasure... for i grow...still and silent as i await my passing.

Can you feel the intensity? Can you feel a certain warmth in every line? Perhaps some would be able to relate with the flow of the verses in my poetry above. I wrote this when I was 49 years old, that year when I anticipated my half-century years (seven cycles of seven years). Sounds like I’m getting too old? So what? We’re all getting there anyway. Truth is, life is so short and so it should excite us to make the most of every good bit of time. My work in one of the colleges in Manila calls me to manage volunteerism among faculty and staff in the school community. Challenging it truly is. It’s not easy to find creative ways to motivate people to join a pack of crazy volunteers and train for a farming community in a far-flung Central Luzon town, called Laur, where elementary school kids eagerly learn computer skills. Or a coastal fishing town in Borongan, Samar, where a deaf community awaits you to help them learn self-reliance. And so, at this point in my life, getting along with all kinds of people shouldn’t be a difficult one. And gathering all the wisdom and knowledge I’ve learned from experiences past, is simply an amazing feat. Because getting old isn’t always about having white hair, falling teeth, failing eyesight, memory failure, or bones cracking. It’s not getting old but growing older, and it simply calls me to stop awhile…breathe deeply…sense my surroundings…and learn… It’s a never-ending, lifelong learning, really. Growing older then should get us more excited to look back at the past and savor the things learned from oh so many mistakes. Taking care of our body assures us of growing old gracefully. But going beyond this, caring for our spirit, or

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nourishing our soul, grace our years even more. As we grow in years, we are called to grow in wisdom and understanding and give more to the younger generations, let go of many things we have been attached to, and rejoice when the youth soar high. As we grow in years, our vocation is to bequeath our knowledge to the young and be happy for their successes and guide them through their failures. It is our sacred calling to help them carve their own path and make good choices in life. In my past teaching experiences, I have always been blessed by the presence of my students regardless of who they were – they may not be the best in the batch but they may bring the school to soar to its highest in basketball championships. They may be the worst in class, but may be groomed to be the best to form a music ministry to sing for school Mass. They may be the simplest, and not the smartest, but were the first in volunteering for helping victims of a typhoon disaster. What such experiences may teach us is the wisdom it brings forth. For all the values it may bring, I, who am growing older, discover the treasure I gather, only to give back to those following the path. So, midlifing or growing into the noontime of life, may be the best time of ou r lives after all. It should be. Or else, we grow grumpy and grouchy. Or rant and rage at anybody in the way. What a miserable life. It’s a choice. If we start thinking about it early, the more we get to be mature and we grace into aging. Now, for you who journey into the middle years…may you go gently through life…

RESTAURANT LISTING

ASIA

RESTAURANTS PHILIPPINES::

HONG KONG::

67 68 69 70 71 72 73 74 75 76 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 94 95 96 97 98 99 100 101 102 104 105 106 107 108

110 111 112 113 114 115 116

9 SPOONS ATELIER 317 AMALFI CUCINA ITALIANA ANZANI BAUHINIA FILIPINO CUISINE BOURBON STREET BRASSERIE BOHEME by The Gustavian CARPACCIO CHEF DOY’S GOURMET RESTAURANT CASA ROCES CHESA BIANCA COVA TAPAS Y SANGRIA DOS MESTIZOS GRAN CAFFE CASANOVA HAYAHAY TREEHOUSE BAR& VIEWDECK I’M ANGUS STEAK HOUSE KASBAH L’ ENTRECOTE LAB-AS SEAFOOD RESTAURANT LE CHEF AT THE MANOR MAMU’S RESTOBAR MANGO TREE MANGO TREE BISTRO MASSETO RESTAURANT PARADISE BAR & AL FRESCO RESTAURANT PESCADOS RESTAURANT ALCHEMY ROTISSERIE SAVOY BISTRO SUGARLEAF THE ALPHA by Chef Billy King THE GRILL HOUSE THE LAZY DOG CAFÉ TORO RESTAURANT & BAR THE WINE MUSEUM UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM YATS RESTAURANT ZUZUNI

AL MOLO RISTORANTE ITALIANO ARMANI/AQUA BOMBAY DREAMS LA CUCINA ITALIANA NOBU INTERCONTINENTAL HONG KONG SPOON by Alain Ducasse TANGO ARGENTINIAN STEAKHOUSE

MALAYSIA:: 118

GREEN GREEN ORGANIC KITCHEN

TAIWAN:: 120

DANNY & COMPANY

THAILAND:: 122

BABA POOL CLUB

PHILIPPINES

9 SPOONS Luzon | Metro Manila | Manila

www.thebayleaf.com.ph

Established in September 2011, 9 Spoons is the in-house restaurant of the Bayleaf

The Bayleaf Hotel Muralla corner Victoria Streets, Intramuros, Manila PH: +63 2 318.5000 FAX: +63 2 318.5001 Email: inquiry@thebayleaf.com.ph

Hotel. Located on the 9th floor, hence the name, 9 Spoons is a casual elegant

Daily 6:00 am - 12:00 mn

restaurant managed by the Lyceum Culinary School with a mix of interns and recently graduated full-time employees. The concept of 9 Spoons is a world bistro with food focusing on International cuisine. The restaurant combines comfort food with modern techniques – a creative cuisine without destroying the integrity of classical dishes. 9 Spoons is known for its heritage selection, such as the popular Crispy Bagnet,

Asian Filipino International Seafood

Manileño and Callos prepared by Executive Chef Jose Carlo Santiago. The restaurant

Banquet Full Bar Indoor/Al Fresco Dining Live Music/Entertainment (Friday/Saturday only) Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smart Casual

An extensive list of wines is up on the menu. 9 Spoons turns quite romantic in the

appetizer:: Manilaw ceviche of fresh local fish, savory vegetables, tropical granite Pritson Rolls crispy pork, grilled oriental pancakes, vegetables, varietal sauces

salad::

is also famous for its International lunch buffet. 9 Spoons is a perfect venue for business meetings, private gatherings and even for afternoon snacks and cocktails. evenings with nightly piano and saxophone alternating as live music entertainment. Experience the modern, casual dining penthouse outlet with a panoramic view of the Manila skyline and the Intramuros Golf Course. Dining at 9 Spoons will give you enough reason to love Intramuros and enjoy the scenery it has to offer.

sample menu selections Beef Steak Shallots calamansi-soy reduction, sautéed vegetables Pacific Gindara teriyaki glaze, grilled broccoli, Fuji apple salsa Chilean Sea Bass curry carrot-apple glace, crispy allumettes, sweet potato tops

Kanji Beef Salad charred beef, Asian vegetables, herbs

heritage::

Nicoise tuna, savory vegetables, capers, potatoes, egg, vinaigrette

Callos Manileño roasted bell peppers, olives, morcilla

house entree:: Broiled Lemon Grass Chicken Asian BBQ sauce, house pickled vegetables, java rice

(served with rice)

Bagnet sautéed native vegetables, fresh tomatoes, fermented fish sauce Chicken and Pork Adobo Buko fried egg, sauteed garlic, kangkong

rice and asian noodles:: Bibimbap jasmine rice, Asian vegetables, grilled beef, fried egg Pad Thai vegetables, shrimp, beef, egg

pasta:: Shrimp Scampi spaghetti, fresh parsley, croutons Bolognese fettucine, parmesan, garlic crouton

pizza:: Napoli tomato, mozzarella, anchovies, black olives Quatro 4 cheeses, caramelized onions w w w.dineasiaguide.com

ATELIER 317 Luzon | Metro Manila | Makati City

www.epicurusinc.ph/atelier-317.aspx Starting September 15, 2012 Palma corner Osias Streets, Palm Rock Building, Poblacion, Makati City PH: +63 2 384.7064 Monday - Saturday Lunch and Dinner Asian Filipino Mediterranean Vegetarian Full Bar Indoor/Al Fresco Dining Private/Function Rooms Weekend Brunch Wine List Major Credit Cards Accepted

Launched in November 2011, Atelier 137 got its name from a French word which means workshop or a place where you create things. It represents both a place of creative discovery and a place where different chefs can work together and collaborate. The number 317 was derived from its original address. Atelier 317 offers hearty and rustic home cooking, Filipino Mediterranean with some Pan-Asian influences. Balsamic Beef Adobo is the bestseller. It is slow cooked for four hours till extremely tender, a rich dark sauce brightened by some tarragon and served with portobello mushroom red rice sinangag. It is really fantastic! Atelier 317 is exceedingly a lovely place to have a private dinner with family and friends. First, you will be surprised how small the cozy dining space is, seating about 16-18 persons. However, what it lacked in size was more than made up for by the feel-at-home atmosphere. The experience of private dining also promises to be more unique and personalized. The interiors will make you feel like someone’s home, mismatched items, lots of vintage furniture that look so sentimental. Good food doesn’t have to be complicated or expensive, so if you are looking for a remarkable experience of eating unfussy food, Atelier 317 will surely leave your palate more than satisfied.

sample menu selections pour commencer::

Smoked Salmon and Dill Cream Cheese Tartine Cream cheese with fresh dill, red onions L’assiette de Mezze Charred eggplant salad, spicy roasted bell and lemon zest topped with slices of smoked salmon and pink peppercorns pepper and Feta dip, green tea hummus served with Pita bread and crudités. Falafel Pita Burger Vegetarian herbed Falafel patties served Flamed Kesong Puti Caprese Salad with Pita bread, lettuce, tomatoes and a Kesong puti and salad tomatoes torched yogurt Tahini sauce. on open flame for a smoky flavor, served with olive oil, balsamic reduction and fresh basil

entree deux pains::

Flamed Camembert and Raspberry Jelly Tartine Generous wedges of camembert torched for melty goodness with a smear of raspberry jelly on rye bread

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un bol de plaisir::

Aligue Pasta Spaghettini cooked al dente tossed in garlic and crab fat with fresh lemon grass and kaffir lime Truffle Mushroom Lasagna Our bestseller. Made with a medley of mushrooms, cream and truffle paste, topped with mozzarella cheese and parmesan. Served with side salad.

Agli e Olio A classic for those who are light eaters made with toasted garlic, olive oil, chili flakes and parsley. Choose from a selection of toppings below to personalize your dish.

specialtiés de la maison:: Balsamic Beef Adobo Made with US Black Angus Short Rib, slow cooked to soft abandon… Served with Portobello Mushroom Red Rice Sinangag. Order 48 hours in advance. Crisp Chicken Bicol Express 3 pieces of pan fried chicken thigh fillet with our special rich Bicol Express Sauce served with Portobello Mushroom Red Rice Sinangag

AMALFI CUCINA ITALIANA Visayas | Iloilo | Iloilo City

Email: arvi@waffletime.com

Established in 2008, Amalfi Cucina Italiana got its name from a historic port town

The Avenue Complex, Glicerio Pison Avenue, Bgy. San Rafael, Mandurriao, Iloilo City PH: +63 33 329.5289 +63 33 335.0935 FAX: +63 33 335.0026

located on the western coast of Italy. Offering authentic Italian cuisine, Amalfi Cucina

Sunday - Thursday 11:30 am - 2:30 pm 5:00 pm - 11:00 pm

truly lip-smacking. Fall in love with the inviting and cozy atmosphere. Amalfi shouts

Friday - Saturday 11:30 am - 2:30 pm 5:00 pm - 12:00 mn

with the splendid combination of sleek Italian grace and will surely appreciate the

Grilled Italian Seafood Steaks

Italiana aims to bring the taste of Italy to the province of Iloilo. The restaurant has a wide range of Italian dishes - from delicious pasta and pizza, fresh salads and soups, and mouthwatering steaks to sweet desserts and an excellent collection of wines. The specialty, Chilean Sea Bass served with potato risotto and black truffle cream, is understated elegance in every corner. With glossy silver lighting fixtures and black couches, the restaurant is dimly lit for a more private feel. Diners will be amazed charm and hospitality Ilonggos are famous for. In Iloilo, Amalfi is better known as one of the most ideal dining places for romantic dates or even family dinners. So if you are planning to have an unforgettable dining experience, Amalfi Cucina Italiana is the right choice.

Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

sample menu selections

antipasto::

entrata::

panini::

Tuna Tartare Smoked Salmon Crostini Bruschetta Fried Risotto Balls French Foie Gras Amalfi Cheese and Cold Cuts Platter Amalfi Cold Cuts Platter Amalfi Cheese Platter

Chilean Sea Bass Baked Salmon Sauteed Prawns Petti di Pollo alla Bolognese Roasted Duck Breast Mushroom Stuffed Pork Chops Garlic Pork Chops Sicilian Lamb Stew Osso Buco Rosemary Lamb Chops Surf and Turf Manzo alla Griglia con Funghi Steak Florentine

Prosciutto and Mozzarella Tomato and Basil

pasta::

Cassata Siciliana Panna Cotta Tiramisu Cioccolato Salami Torta Cioccolato

zuppa:: Cream of Wild Mushrooms Carrot Emulsion Zuppa di Minestrone Trio di Zuppa

insalata:: Insalata di Amalfi Green Apple and Crab Salad Seared Seafood Salad Prawns and Grape Salad Prosciutto and Melon Salad

Salsiccia Crema Carbonara Pesto Genovese Pomodoro and Basil Amatriciana Aglio e Olio Bolognese Al Frutta di Mare

pizza:: Pizzaaiolo Margarita Tutti di Mare Salsiccia Pollo Pesto Quattro Formaggio e Verdura

dolce::

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ANZANI Visayas | Cebu | Cebu City

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

After three years in the market as a developing experiential dining concept, Anzani has arrived. On so many levels, the ambition of the “concept” that set itself apart from other restaurants has come into its own niche. Now starting to be recognized internationally, Anzani has been named as one of the must-eat places in Cebu by Businessworld; awarded as “One of the Most Outstanding Dining Destinations in Southeast Asia” by The International Award for Tourist, Hotel and Restaurant

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

Industry in Madrid, Spain; presented with the seal of excellence as the “best of the best in the

International Italian Mediterranean

Food & Wine Festival. Chef Marco’s every dish reflects a different style and quality, representing

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

carpaccio crumbled with goat cheese, showcases a cheese fondue while offering the comforting

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

hot appetizer::

Philippines” by the Philippine Tatler Group; and named as one of the top restaurants to eat in Cebu by Cathay Pacific. In September 2012, Anzani will be representing the Philippines in the Hawaii a journey into a hitherto unexplored culinary terrain - from Italy to Turkey, from Morocco to North Africa. On the 2012 menu, he explores warm beetroot and parma ham, introduces an ostrich veal Milanese. Experience the crocodile while the less ambitious try the squid ink fettucine with crayfish and lobster. Another alternative to dining is the private underground wine cellar surrounded with 1,250 choices of wine. With a new sophisticated presentation to the eye, Anzani represents the comfort of home, not only the plate but also on the palate.

sample menu selections Spinach Dough Flatbread Spiced Moroccan Organic Chicken Roasted garlic, bufala mozzarella cheese, Farro wheat, cucumber yogurt sun dried tomato and olive Pan Seared Duck Liver “Foie Gras” Marsala wine reduction, light zola polenta

pasta and risotto::

Potato Gnocchi Chardonnay saffron cream, slivered almonds

Homemade Amaretto Pumpkin Tortelli Yellow Fin Tuna Seared with Sesame Seed Cheese fondue and buttered sage Vegetable tortilla rolls, sambucca sauce Anzani Hot & Spicy Jar Crayfish, tiger prawns and scallop in parsley broth

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main course::

flatbread::

Milkfish “Bangus” Belly - 3 Ways Polenta crusted, steamed in beetroot, pansered with almond cream

Tomato Dough Flatbread Mozzarella cheese, tomato passata & fresh basil

Whole Stuffed Baked Seabass Cilantro, lemon, pine nuts, raisins, garlic on tomato olive rice

SUMMER-FALL 2012

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

BAUHINIA FILIPINO CUISINE Visayas | Iloilo | Iloilo City

arvi@waffletime.com

Derived from the name of a flower predominantly found in the Philippines,

The Avenue Complex, Glicerio Pison Avenue, Bgy. San Rafael, Mandurriao, Iloilo City PH: +63 33 329.6951 +63 33 335.0935 FAX: +63 33 335.0026

Bauhinia Filipino Cuisine was established in November 2008. It offers authentic

Sunday - Thursday 11:30 am - 2:30 pm 5:00 pm - 11:00 pm

Beef Caldereta and Binagoongang Lechon Kawali. They also offer other tasty treats

Friday - Saturday 11:30 am - 2:30 pm 5:00 pm - 12:00 mn Filipino Grilled Seafood Steaks Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

Filipino cuisine but when you see it, you canâ&#x20AC;&#x2122;t even recognize it because they prepare it with a twist to infuse innovations. Its huge line-up of great tasting food includes flavor-rich seafood delicacies like tanguigue, prawns and squids. At the same time, it also serves scrumptious Filipino delicacies such as Stuffed Ampalaya con Carne, such as Bulalo Steak, Crispy Pata, Kare-Kare and chicken dishes. The interior of the restaurant is predominantly painted in yellow with matching furniture. Bauhinia is oozing with a relaxing, luxurious and inviting atmosphere which is ideal for family and friendly group lunches and dinners. The restaurant is well-lighted and decorated with paintings of the Bauhinia flower and the tables are made of dried banana leaves. If you are planning to visit Iloilo, take time to drop by at Bauhinia Filipino Cuisine for a remarkable, satisfying and memorable dining experience.

sample menu selections

mga pampagana::

organik ensalada::

Smoked Tanguingue Tacos Bangus at Lapu-Lapu Sisig Kinilaw na Tanigue at Tuna Squid A La Pobre Crostini Queso De Bola and Tuna Pate Beef Salpicao at Gambas Al Ajillo Pinasirit na Litid Lumpia Ubod

La Pinay Crispy Adobo Salad

mainit na sopas:: Tinuom na Sugpo Sinigang na Salmon Sinigang na Lechon Kawali Binakol Tinolang Manok Tinuom na Manok Sinampalukang Manok

Pinakbet at Lechon Kawali Guinataang Gulay Tortang Talong at Aligue Bauhinia Guisado Bauhinia Fried Rice Pandan Kanin Bawang sa Kanin

Pinaputok na Bangus Hamonadong Manok Manok sa Gata Chicken Inato Lechon De Rondalla Binagoongang Lechon Kawali Kare-Kareng Crispy Pata Inihaw na Pork Chop Lamb Caldereta Tenderloin Beef Steak Tagalog Tenderloin A La Pobre Adobong Manok at Iba pa Piniritong Manok Chicken Afritada

mga paboritong ulam::

panghimagas::

Sugpo sa Aligue at Sili Escabeche na Lapu-Lapu Lapu-Lapu sa Tausi Mga Rebosado

Leche Flan Brulee Turon Trio Bauhinia Halo-Halo

mga masarap kasama::

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BOURBON STREET Visayas | Iloilo | Iloilo City

www.bourbonstreet.com.ph

In January 2007, an extraordinary restaurant was equally made for diners as well

The Avenue Complex, Glicerio Pison Avenue, Bgy. San Rafael, Mandurriao, Iloilo City PH: +63 33 320.3028 FAX: +63 33 335.0026 Email: arvi@waffletime.com

as for drinkers. It is conceptualized by its owners to be similar with the best bistro

Sunday - Thursday 11:30 am - 2:30 pm 5:00 pm - 11:00 pm Friday - Saturday 11:30 am - 2:30 pm 5:00 pm - 12:00 mn American Grilled Seafood Steaks

barbecued meat, steaks and sandwiches, and delightful side dishes and sumptuous desserts. And surely, their specialty, the Bourbon BBQ Ribs will give full satisfaction to diners and will make them ask for more. Aside from those, pasta, salads and pizzas are also up on the menu. A bistro wouldn’t be a bistro without its fine selection of liquors. Signature cocktails and wine bottles are also listed on the menu. The interiors are finely touched and decorated with bricks that add to the rustic feel and the solid hardwood teak complements the entire look. Anyone can relax in the oversized couches at the lounge and have a drink while viewing videos in the two Plasma screen televisions or enjoy al fresco dining. With its latest audio and lighting technology, the place can be transformed into a party place at night. Let your taste

Bar Scene Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

buds experience the modern American cuisine that the restaurant offers. Bourbon Street is truly considered as Iloilo at its finest.

sample menu selections

nibbles and bites::

hearty soups::

our house specialties::

Sliders US Beef Burger Nacho Platter Chicken Fingers Bourbon Street Fries Dynamite Shrimps Sweet and Spicy Peanuts Philly Cheese Steak Sliders Beer Battered Calamares Original Buffalo Wings Sausage Platter Crispy Pork Knuckles Crunchy Squid Heads

Cheddar and Sausage Beef and Potato Overload and Celery Bourbon Seafood Chowder

Bourbon BBQ Ribs Honey Mustard Pork Belly Royal Baked Salmon U.S. Pepper Steak U.S. Angus Rib Eye Steak U.S. Beef Pot Roast Honey Citrus BBQ Chicken Bourbon Street Fried Chicken Mixed Seafood BBQ Fish and Chips Seafood Creole Shrimps in a Blanket Pan Roasted Salmon Pesto Pork N’ Bacon Grilled Beef Tenderloin

fresh options:: Pink Salmon and Parmesan Southwest Salad Bistro Salad Grilled Chicken Caesar The Chef’s Salad

styled restaurant in the United States. Bourbon Street offers popular dishes such as

SUMMER-FALL 2012

pizza favorites:: Four Cheese House Special Pan Grilled Seafood Cheese Burger and Mushroom Gourmet Sausage Margherita

pasta feast:: Sauteed Chicken Linguine Seafood Marinara Grilled Chicken Pesto Beef and Penne Casserole Pasta Andouille Puttanesca

BRASSERIE BOHEME by The Gustavian Luzon | Metro Manila | Makati City

Brasserie Boheme by The Gustavian 119 L. P. Leviste Street, Salcedo Village, Makati City PH: +63 2 403.4774 The Gustavian - Ayala Stall F103, Level 1, Terraces Area, Ayala Center, Cebu City PH: +63 32 514.1979 +63 32 238.8971 The Gustavian - Banilad 1 Paseo, Saturnino Ma. Luisa Road, Banilad, Cebu City PH: +63 32 344.7653 The Gustavian - Tacloban Level 1-101 Robinsons Place, National Highway, Tabuan Marasbaras, Tacloban City PH: +63 53 323.6348 Daily 6:00 am - 12:00 mn Continental Vegetarian Catering/Delivery Full Bar Private/Function Rooms Major Credit Cards Accepted

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 classic creations that have become 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, patés, 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 for the soul::

from the sea::

Clam Chowder

Salmon Baklava With potatoes and parsley butter

Leek & Red Wine Soup Green Pea Soup

light and right:: House Salad Green Salad with Italian Dressing Mesclun, corn, carrots, cucumber and tomato in Italian Dressing Greek Salad Marinated black olives, cucumber, green bell pepper and feta cheesetop on green lettuce dressed with lemon vinaigrette

Shrimp & Lucban Skewers With potato croquette Fish Cakes With lentils and vodka cream sauce

from the land:: Braised Pork Belly With steamed rice and stir-fried vegetables

Chicken Marinara With linguine Hungarian Goulash Over mashed potatoes

vegetarian choice:: Vegetarian Samosa Goat cheese crostini salad Strawberry Trifle Layered strawberry in herbed sponge cake Mango Lemongrass Mousee Cake

Bohemian Pesto Melt With mushroom sauce and potato wedges

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CARPACCIO RISTORANTE ITALIANO Luzon | Metro Manila | Makati City

www.carpaccio.com.ph 7431 Yakal Street San Antonio Village, Makati City PH: +63 2 843.7286 +63 2 867.3164

The new Carpaccio Ristorante Italiano, which opened in October 2008, is the premier destination for food and wine lovers seeking a classic Italian and serene dining experience. The popular restaurant offers the best in classic Italian dining from Carpaccio dishes, antipasti, and generous servings of salads to freshly made pasta and tempting desserts – with a sophisticated international wine list that

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

features only the best wines. The interior of Carpaccio is an innovative yet traditional

Italian

for each of the guest’s preferences. The open kitchen stimulates the appetite of

Catering Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Weekend Brunch Wine List Major Credit Cards Accepted

diners and ensures clean and freshly served food. Capable of accommodating up to

Italian design that provides patrons with an enjoyable Italian feel in a laid-back atmosphere. A function room, smoking and non-smoking areas, and veranda allow

110 persons, the place is also ideal for special events and private gatherings such as weddings, anniversaries, birthdays, and other occasions. At Carpaccio, classic Italian ambiance, the finest wines by the glass, and an array of flavorful dishes create an extraordinary dining pleasure!

sample menu selections

appetizers::

pizza::

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

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

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

Pizza Emilio An original dreation, pizza style sandwich filled with tuna, shredded iceberg lettuce, sliced tomatoes and mayonnaise. Aq very crispy and tasty experience

soup & salad::

pasta::

Insalata Caprese Tomatoes, ruccola (seasonal), fresh bufala mozzarella and Basil Leaves, doused with extra virgin olive oil

Alla Marinara Clams cooked in white wine, garlic, olive oil, parsley, freshly ground blaqck pepper nand dash of lemon

Crema d’Aragosta Lobster cream soup with cognac

Ai Funghi Porcini Fresh mushroom and cepes in olive oil, garlic, parsley and parmesan cheese

SUMMER-FALL 2012

Cannelloni della Casa Pasta tubes filled with spinach, mushroom and ground meat, served with besciamella sauce, parmesan cheese and roman tomatoes

main course:: Risotto ai Porcini e Dadolata di Pollo Saffron risotto with funghi porcini, grilled diced chicken breast and roman tomatoes sprinkled with parmesan cheese Branzino alla Carpaccio Chilean seabass served on garlic mashed potatoes, saffron cream sauce with tomatoes, and vegetables Bistecca di Manzo della Casa Grilled US certified angus rib eye steak 8 oz served with your choice of pizzaiolo sauce or forest Mushroom topping

CHEF DOY’S GOURMET RESTAURANT Visayas | Camarines Sur | Naga City

Email: chefdoy@yahoo.com Cereza, Magsaysay Avenue, Balatas, Naga City PH: +63 54 478.2519 Daily 10:00 am - 10:30 PM Filipino Indoor/Al Fresco Dining Major Credit Cards Accepted Dress Code: Casual

Hailed as the only restaurant in Naga City that serves all-Filipino dishes, Chef Doy’s Gourmet Restaurant was founded by Chef Leandro Sto Domingo because of his love for spicy foods. Chef Doy’s is also considered as one of the city’s top dining destinations. The restaurant is famous for its Ensalada Bar, where customers can prepare their own and favorite type of salad. The specialties that guests need to order are Tiyan o Ulo ng Salmon sa Miso, Tinolang Manok sa Melon, and Bulalo Consomme. Other all-time favorites at Chef Doy’s are Pininyahang Manok sa Gata, Bonuan Boneless Bangus Stuffed with Vegetables, and Sugpo sa Taba ng Talangka. Diners will surely enjoy the fiery flavors the restaurant has to offer. It aims to bring Bicol in just one plate. The ambiance of the restaurant has a touch of sophistication but without the feeling of getting intimidated. The atmosphere is very relaxing and lets you enjoy the savor of the delectable dishes. If you are planning to have a trip in Bicol, don’t forget to pay a visit at Chef Doy’s Gourmet Restaurant for a complete travel experience.

sample menu selections appetizer (pangpuon):: Batang-Batang Pusit Baby squid in olive oil and spices Kilawing Tanguige, Hipon, at Pusit Seafood ceviche in cane vinegar, ginger and chilies Sizzling Kandinga Sautéed pork lungs with diced carrots and kangkong, topped with egg Ensaladang Talong Grilled eggplant with tomatoes and onions

soup (sinabawan):: Salmon sa Miso Salmon belly or head with mustard greens and radish in bean paste broth

Binakol na Manok Chicken and coconut juice and its meat with malunggay leaves

Kinunot na Pating Spicy shark meat in coconut cream and vinegar with malunggay leaves

Sinigang na Baka Boiled beef shanks and vegetables in spicy tamarind broth

Laing Embotido Filipino-style meatloaf stuffed with taro leaves

Bangus sa Bayabas Boneless milkfish and vegetables in guava infused broth

Bicol Express Sautéed chili fingers with shrimp paste, coconut cream, pork, and pineapple

main dish/viand (panira)::

dessert (pandolce)::

Kare-Kareng Litson Kawali A Filipino delicacy with a twist of having crispy pork belly instead of the typical ox tail

Turron Crispy banana and jackfruit rolls with homemade caramel and sesame seed Chili Vanilla Ice Birds-eye chili flared vanilla ice cream

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1153 J. P. Laurel corner Aguado Streets, San Miguel, Manila PH: +63 2 735.5896 FAX: +63 2 488.1929

CASA ROCES Luzon | Metro Manila | Manila

www.casaroces.com

Creating quite a buzz in the Malacañan area among tourists, balikbayans and

1153 J. P. Laurel corner Aguado Streets, San Miguel, Manila PH: +63 2 735.5896 FAX: +63 2 488.1929 Email: reservations@casaroces.com

even businesses is Casa Roces. Named after the Roces clan, Casa Roces frontlines

Sunday 8:00 am - 9:00 pm

heirloom recipes that celebrate the simple joys of well-prepared home-cooked meals. For an establishment that just turned a year old, Casa Roces did a very good job in branding its place as comfortable yet stylish and elegant. With refurbishing spearheaded by Tina Bonoan, Casa Roces became the crossroads of Old Spanish art and contemporary Filipino design

Monday - Thursday 9:00 am - 9:00 pm

characterized by antique chandeliers, Machuca tiles and modern amenities. The ambiance

Friday - Saturday 9:00 am - 10:00 pm

and family kitchen favorites. Choritos en Balsamico, Crispy Lengua Caesar Salad, Lamb

Continental Spanish

sound of these bestselling dishes intimidates you, read on and think again. The Filipino-

Filipino

Banquet Bar Scene BYOB Full Bar Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Weekend Brunch Wine List Major Credit Cards Accepted

appetizer:: Pate de Pescado Warm, creamy pate topped with black caviar and served with baguette Bacalao Caviar Salt cod and potato

salad:: Crispy Lengua Caesar Salad Classic salad of romaine lettuce tossed in a tangy Pommery anchovy dressing topped with crunchy ox tongue croutons Marinated Artichoke Salad Chilled green salad with hearts of artichokes, pimientos, olives and cherry tomatoes with rustic balsamic-olive oil vinaigrette

speaks of the local culture and heritage which serves as the backdrop for Filipino hospitality Kaldereta, Callos, Lengua in Cognac Mushroom Sauce, Frozen Malacanan Souffle - if the Spanish restaurant, despite the exemplary food and ambiance, hosts a reasonably priced menu. Thanks to the culinary team headed by Cravings Group Director of Food & Beverage Rodrigo Baumann, who puts emphasis on value for money and culinary authenticity. The experience is reminiscent of the good old days while eating at “Lola’s” house. Because at Casa Roces, food is always fresh, hot and unforgettably delicious.

sample menu selections soup:: Sopa Molo Castiliana A rich garlic soup with steamed or deepfried pork dumplings, poached egg and parsley Onion Soup Gratinee Sweet onions in a flavorful broth topped with baked Gruyere caramelized crouton

pasta:: Fettuccine with Blue Cheese and Roasted Mushrooms Blue cheese and sliced mushrooms on top of creamy fettuccine Fideos with Spanish Chorizo Spanish inspired pasta dish of sliced chorizos and paprika

entrée:: Lengua in Mushroom-Cognac Sauce Tender slices of braised ox tongue in a tomato base with mushrooms and olives Callos A La Abuelita Soft tripe ox tail in peanut sauce with vegetables and sautéed shrimp paste

sandwiches:: Casa Roces Club Layered sandwich with bacon, cheese, chicken inasal, tomatoes and cucumber

dessert:: Leche Flan Brulee Rich custard coated with caramelized sugar Crepe Suzette A La Mode Thin pancakes drizzled in orange confit served with vanilla ice cream w w w.dineasiaguide.com

CHESA BIANCA Luzon | Metro Manila | Makati City

www.chesabianca.com.ph 7431 Yakal Street San Antonio Village, Makati City PH: +63 2 815.1359 FAX: +63 2 892.7524

Away from the hustle and bustle of the central business district of Makati is Chesa Bianca, a quaint restaurant along Yakal Street that features the best of Swiss cooking. From appetizers to main dishes and desserts to the most excellent fondue, diners can savor classic Swiss-style cuisines. The chef knows how to prepare a delicious meal out of any entrée, making every visit more than worth it. Menu items

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

include veal, pork, chicken, and fish marinated in succulent sauces and spices. The

European Swiss

cocktail onions, gherkins, and a whole lot more. Chesa Bianca also has an extensive

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

of the fruity and light flavor which is perfect for any dish. The ambiance is very warm

cheese fondue selection consists of raclette cheese served with boiled potatoes, array of affordable crisp wines from Switzerland that would suit any palate because and classic but refreshingly unique. Having a traditional wood paneling accented with rustic seating, the place is definitely a first-rate Swiss restaurant. Guests will always enjoy a weekly menu of sumptuous international home-style cooking at Chesa Bianca.

sample menu selections appetizer::

main course::

specials::

Chesa Bianca Platter Thinly sliced air dried meat delicacies from the mountains of Switzerland

Sliced Veal Zürich Style (Zürcher Geschnetzeltes) The all time favorite, sliced veal in a mushroom cream sauce served with crisp Swiss rosti potatoes

Clochard Röschti Crisp Swiss rösti topped with a grilled cervelat sausage, bacon, crisp onion rings and a fried egg

Sausage & Cheese Salad (Wurscht & Chäs Salat) Swiss style sausage salad with Appenzeller cheese

Swiss Cheese Fondue Selection (serves 2 Pork Cordon Bleu (Schweins Cordon Bleu) persons) Traditional Raclette Ham and Gruyère cheese stuffed breaded Beef Fondue Bourguignonne pork escalope served with French fries Traditional beef fondue with six and lemon wedge homemade sauces and French fries Pan-fried River Trout (Forelle Nach French Onion Soup Müllerinnen Art) The all time classic with cheese and Whole trout topped with golden lemon thyme croutons Schoggi Mousse butter served with potatoes Barley Soup (Bündner Gerschte Suppe) The finest Swiss chocolate mousse Davos style barley soup with air dried beef Piccata Milanese prepared with Felchlin grand cru Golden fried pork tenderloin in parmesan Maracaibo couverture, served with egg batter served with spaghetti napolitaine whipped cream

soup::

dessert::

Schoggi Fondue (good for 2 persons) Chocolate fondue, served with fresh seasonal fruits and marshmallow 79

SUMMER-FALL 2012

COVA TAPAS Y SANGRIA Luzon | Metro Manila | Makati City

www.facebook.com/ covatapasysangria

Recognized in January 2012, Cova Tapas y Sangria was named after a cave in Barcelona,

22 Jupiter Street, Bel-Air, Makati City PH: +63 2 478.9700 (4 pm onwards) Email: tatsguevara@yahoo.com

the newest destination for the adventurous. They want to bring back the experience they

Monday - Thursday 6:00 pm - 12:00 mn

their best sellers: Huevos Cabreados, Ravioli de Rabo de Toro and Pintxo Queso Frito.

Spain. The owners’ honest love for food and their academic credentials propel Cova as had in Spain as they took their culinary training there. Cova offers the best tapas and aims to be the best sangria bar in town. They offer genuine Spanish cuisine including their specialties: Mollejas de Ternera, Bacalao Espuma, Cappucino de Jamon Iberico and Chef Patron Patrick Hesse also prepares very unique tapas with a modern twist. He also

Friday - Saturday 6:00 pm - 2:00 am

prepares very hearty Spanish dishes in bigger portions like the Lengua and Paella and

Spanish

restaurant is very unique, aside from being stylish and cozy, the design follows cave-like

Bar Scene Full Bar Wine List Major Credit Cards Accepted

their sangrias are made with real Spanish wines and freshly cut fruits. The interior of the interiors with lighting adjusted to the dinner crowd and drinking crowd. There are no DJs and loud music during weekends because the place was meant for people who want to dine in a relaxing atmosphere and away from crowded clubs in the city. If you would like to dine in a well-lighted, modern, ultra-chic cave that offers inventive, intriguing and delicious tapas, Cova Tapas y Sangria is the place for you.

sample menu selections menu de cova::

new items::

dessert::

Boquerones Marinated fresh anchovy in sherry vinegar, avocado, toasts

Tortilla de Verduras Tomato, cilantro, potato, capsicum, caramelized onion, brava sauce

Momento Dulce White chocolate cream, ginger caramel, orange and mint soup, caramelized orange

Tartar de Verduras Fresh tomatoes, caramelized onions, fresh herbs, garlic confit

Tortilla de Erizos con Alioli de Miso Crema Catalana Sea urchin, bonito flakes, chives, miso aioli Catalonian version of crème brulee

Taquitos de Pollo Tequila-citrus marinated chicken, smoky guacamole, pico de gallo Tartar de Toro Fresh beef tenderloin, fresh egg yolk, chives, piparra, migas, crispy onion Cappuccino de Jamon Iberico Iberian ham and almond soup with veal, sweetbread cookies Espuma Bacalao Salt cod foam, potato, olives, garlic confit

Montadito de Sobrassada Helado Especial de Pinkerton Sobrassada, gruyere cheese, caramelized Pinkerton’s homemade ice cream; please onion, crisp bread ask our servers for available flavors and accompaniments Pimiento Rellenos de Morcilla con su Salsa Piquillo peppers stuffed with blood Souffle de Chocolate Blanco con Coulis sausage, green apples, red pepper coulis de Frutos Rojos Felchlin white chocolate soufflé, Montadito de Fuet con Cabrales red berry coulis Fuet, cabrales cheese, mango, crisp bread Xurros con Xoco Fried choux pastry with cayennechocolate dip

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DOS MESTIZOS Visayas | Aklan | Boracay

dosmestizos@gmail.com

Owner Binggoy Remedios decided to open a Spanish tapas bar he amusingly

Calle Remedios, Sitio Manggayad, Boracay, Malay, Aklan PH: +63 36 288.5786 FAX: +63 36 288.5401

called Dos Mestizos located in Boracay. Naming it after a distinct trait of his, Dos

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

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,

Filipino Seafood Spanish Steaks

such as wine stools, which are all handmade and designed by Remedios himself. To give the place a more romantic and cozy atmosphere to have dinner, soothing acoustic

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

Spanish songs are played, while the wafting aromas from the open kitchen makes customers feel at home. The specific character and value for quality and consistency make Dos Mestizos a place, not only locals of Boracay can go for a sumptuous meal, but also experience a relaxing ambiance.

sample menu selections

sopas y potajes::

tapas::

Sopa de Ajo Provincial garlic soup

Albondigas Beef meatballs in tomato sauce

Sopa de Mariscos Seafood bouillabaisse

Bacalao a la Vizcaina Paella Valenciana Salted codfish with potato in tomato sauce Meat and seafood paella

Lantejas con Chorizo Lentil soup with Spanish sausages

Boquerones Fresh anchovies aged in olive oil

Paella de Mariscos Seafood paella

ensaladas::

Croquettas de Quezo Azul Blue cheese croquettes

Paella Negra Black squid ink paella

Enasalada de Tomate Chorizo Hecho por Dos Mestizos Tomato salad with feta cheese in balsamic House-made Spanish sausages vinegar and olive oil Callos con Garbanzos Ensalada Verdes con Langoustinos Stewed ox tripe with chickpeas Green salad with fresh shrimps in Gambas al Ajillo Spanish vinaigrette Shrimps sautĂŠed in olive oil and garlic Ensalada Verdes Green salad

SUMMER-FALL 2012

Mejilliones en Vini Blanco Mussels in white wine

paella::

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

GRAN CAFFE CASANOVA Luzon | Metro Manila | Quezon City

www.grancaffecasanova.com

Named after the world’s greatest romancer, Giacomo Casanova, Gran Caffe

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

Casanova is a Venetian - inspired restaurant that promotes casual Italian dining.

Daily 11:00 am -11:00 pm

Patrons are guaranteed to swoon from their dining adventures at the restaurant the

Bistro Casanova G/F Kensington Condo, 1st Avenue, Burgos Circle, Bonifacio Global City, Taguig City PH: +63 2 846.4957

Caffe Casanova in Quezon City and Bistro Casanova at The Fort serve a variety of

Daily 11:00 am -11:00 pm

meat) or Capelli d’ Angelo (angel hair pasta with truffle cream sauce topped with thin

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

antipasti:: Pachino Ripieno Crosta di Pizza Cherry tomatoes stuffed with anchovies and mozzarella rolled in crispy pizza and parma ham

Famous for bringing practically small parts of Italy on Philippine soil, Gran Caffe Casanova serves authentic Italian cuisine and lets diners experience Italian culture. same way ladies from long ago swooned and fell in love with Casanova. Both Gran Italian food - from appetizers to desserts, and the finest wines to go with it. Of course, what is an Italian restaurant without pasta? Delicious and sinfully irresistible pasta creations include Papardelle Nere Al Granchio (homemade squid ink pasta with crab prosciutto slices and asparagus). Men who want to impress their dates and score a perfect ten must try the Carpaccio di Manzo (thinly sliced beef in lemon vinaigrette with arugula and parmigiano shavings). And for the main course, try the Tuscan Steak, wine and garlic marinated sirloin served with arugula and parmigiano salad. Enjoy an Italian dining experience at Gran Caffe Casanova.

sample menu selections Capelli D’ Angelo al Tartufo Asparagini e Speck Angel hair pasta with truffle cream asparagus and cured ham

pizza:: Margherita Tomato, basil, mozzarella

Tagliatelle Al Salmone Homemade tagliatelle with salmon in white sauce

Al Formaggi Tomato, emmental, gorgonzola, taleggio and gruyere

Carpaccio di Salmone Thin slices of smoked salmon with capers, onions, lemon

Casanova Ravioli Verdi Di Ricotta Spinaci Tomato, basil, mozzarella, parma Green ravioli stuffed with ricotta cheese and spinach in tomato ricotta cheese sauce ham, arugula

specialita della casa::

risotto::

dolci::

Gnocchi al Pomodoro Homemade potato dumplings in classic tomato sauce

Risotto di Mare With seafood in tomato sauce

Panna Cota Mango Tango

Risotto al Tartufo Bianco White truffle risotto

Zuppa Inglese Classico

Prosciutto e Melon or Mango Parma ham and melon or mango

Papardelle Nere al Granchio Homemade squid ink-colored pasta with crab meat in olive oil and white wine

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

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

Located at Piapi Beach in Dumaguete is Hayahay Treehouse Bar & ViewDeck. With

Daily 10:00 am - 2:00 am

include seafood, barbecues, and brick-oven pizzas and beer that goes with live music

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

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

sample menu selections Grilled / Steamed / Raw Oysters Served with wasabi, calamansi or native coco vinegar with garlic and chillis Sinuglaw Your favorite kinilaw – raw fish prepared with onions, chillis, ginger, vinegar and coconut milk, topped with grilled porkchops. Dumaguete Express Fish, shrimps, squid, sautéed with young coconut meat, topped with crispy lechon kawali, spicy!

SUMMER-FALL 2012

Chilli Garlic Curacha BRICK OVEN PIZZAS (with homemade Deep water sea crab, very meaty, sautéed pizza sauce from fresh tomatoes . . . Try it with garlic and onions with our own hot with our own original hot sauce!!) sauce! Finger licking good! Hot Momma Pizza Garlic, beef, tomatoes and our original Grilled Tuna Panga Charcoal grilled tuna jaw succulent juicy hot sauce! meat, goes well with soy sauce, garlic and coco vinegar. Hayahay Fave Pizza Loaded with toppings – bacon, ham, sausage, pepperoni, salami, onions, Grilled Squid bell pepper, mushrooms, pineapple, Fresh squid stuffed with onions and mozzarella. tomatoes, charcoal grilled to perfection. Española Pizza Original Dumaguete Spanish chorizos, garlic, onions, bell pepper, mozzarella cheese

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

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

Indulge in the finest certified Angus steak, fresh seafood, original side dishes, and delectable desserts only at the newest and most innovative I’m Angus Steakhouse. The restaurant, which aims to raise the standard of excellence for steakhouses to a whole new level, offers a world-class dining experience featuring only the choicest in prime beef with other tempting food varieties. It also boasts

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

some of the most premium wines in the world. I’m Angus Steakhouse has a

Steaks

each guest to see the freshness of their food choices as the chef serves them

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

straight from the grill. Cave Werdenberg, the wine bar, provides an alternative to

stylish and contemporary ambiance. Every part of the steakhouse provides a truly comfortable and satisfying dining atmosphere. A clear glass to the kitchen allows

pass the time while enjoying top-rated wines after a sumptuous meal. Celebrate life’s pleasures only at I’m Angus, the Prime Steakhouse!

sample menu selections appetizer::

entree::

Angus Appetizer Sampler Prawn cake / chorizo, seared mahi tuna piri piri

From The Grill: For your dining pleasure, all our steaks are Certified Angus Beef brand - the tastiest, juiciest beef available grilled on Swiss beechwood or Lava rock with your choice of sidings:

salad:: Caesar Salad Prawn Salad Steamed prawns with asparagus, tomatoes, and fennel with green goddess dressing

soup:: Lobster Bisque Boston Clam Chowder Mushroom Cappuccino

Tomahawk Steak Rib Eye Tenderloin

T-Bone Steak Striploin

fish & seafood dish:: Tagliatelle With Lobster Tail A combination of sautéed and grilled lobster tail with asparagus, tomatoes, capers and basil in olive oil

Surf And Turf 6 oz CAB tenderloin served with a grilled king prawn and lemon butter Lobster Tail Café de Paris Grilled and over baked with our special café de Paris butter, sautéed spinach, fettucini

dessert: I’m Angus Dessert Sampler An assortment of our dessert specialities The Cube Maracaibo chocolate mousse filled with caramelized black cherries

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KASBAH Visayas | Aklan | Boracay

www.kasbahboracay.com Station 1 White Beach, Boracay, Malay, Aklan PH: +63 36 288.4790 G/F The Fort Strip, Bonifacio Global City, Taguig City PH: +63 2 218.4021 +63 917.205.8802 Email: kasbahthefort@gmail.com Daily 11:00 am – 11:00 pm Mediterranean Banquet Bar Scene Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted

In Boracay, diners who are wanting for more keep on heading to Kasbah. Born in the heat of summer in 2008, Kasbah celebrates the flamboyant spirits of North Africa and the Mediterranean region. The Moroccan–inspired restaurant pioneers the celebration of food, pleasure and surprise as it introduces the dynamic flavors found only on the other end of the planet, a world that very few of us are familiar with. Kasbah is home to traditional Moorish delicacies which may be described as fragrant, zesty, spicy, or sweet. Whatever the taste, the authentic Moroccan dishes in the likes of Lamb Tagine, Moroccan Kebabs and Kemia, to name a few are always delicious and inviting. A visit to Kasbah is like a quick trip to Morocco – atmospheric lighting dimly illuminates the whole place which is characterized mainly by vibrant colors and exquisite Moroccan décor and design. Guests are invited to lounge and rest in low seating oversized sofas with sands between their toes. Definitely among the best in Boracay after having been recognized as one of the Philippines’ Best Restaurants in 2011 by Asian Tatler, Kasbah proves to be a very promising venue to wine, dine, and unwind. Kasbah the Fort is now open.

sample menu selections

cold appetizer::

Tabbouleh Classic and well-loved flavorful and light Zaalouk salad with couscous, tomatoes, onions, Roasted mashed aubergine and tomato dip parsley, lemon juice in olive oil Fattoush Salad Mechouia A delightfully light yet filling salad of fresh Roasted bell pepper and tomato dip in olive vegetables and toasted pita bread oil

moroccan delights::

Hummus Harissa Everyone loves hummus! Chickpeas, tahini and olive oil puree spiced with harissa for Seven Vegetable Couscous Every family in Morocco has their own a bit of a kick version, ours won’t disappoint; perfect vegetarian dish

salad::

Kasbah Chopped Salad Tempt your taste buds with our refreshing house salad of finely chopped mixture of cherry tomatoes, pepper, cucumber and coriander complimented with creamy yoghurt and nutty caramelized butter

SUMMER-FALL 2012

Chicken Pastilla Luscious pastry filled with sweet and lightly spiced cooked chicken with almonds and cinnamon; a must try!

Rock the Kasbah Steak Frite Charcoal-grilled U.S. Sirloin Steak topped with spiced butter served with Kasbah fries and green salad

tagine:: Chicken Tagine Fragrant and delicious with potatoes and preserved lemon

olives,

Lamb Tagine Aromatic with a great depth of flavor cooked with prunes, honey, almonds, topped with hard-boiled eggs Kefta Tagine with Eggs Exquisitely spiced meatballs in robust tomato sauce with potatoes and bell peppers

L’ENTRECÔTE Luzon | Metro Manila | Taguig City

www.lentrecotemanila.com

Established in September 2010, L’Entrecôte is a small Swiss-French Bistro located

Burgos Circle, Forbes Town Center, Forbes Road, Bonifacio Global City, Taguig City PH: +63 2 856.4858 FAX: +63 2 836.2764

at The Fort. L’Entrecôte has a similar concept like other restaurants in New York,

Sunday – Thursday 11:30 am – 11:00 pm Friday – Saturday 11:30 am – 1:00 am

starts with mixed green salad with walnuts tossed in house dressing followed by the

French Grilled Steaks Full Bar Fondue Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Reservation Required

Milan, Barcelona, London, Singapore, and Dubai, to mention a few. Awarded as one of the Best Restaurants of 2011 by Philippine Tatler, L’Entrecôte is very famous for the uncomplicated L’Entrecôte Steak. The bestselling dish called the L’Entrecôte Menu 7 oz. grilled U.S. sirloin steak with unlimited fresh fries served on a heating element. The menu is small and changing for L’Entrecôte serves only fresh and quality products every time. Chef Patron Martin Kaspar, who has over 30 years of experience in the food and beverage industry, has developed restaurant concepts before like Stars of Giorgio, and won numerous awards in international competitions. L’Entrecôte brings you a cozy French Bistro ambiance with wooden chairs, benches, and colorful tables. Country-style paintings by Carlos Rocha highlighted the interiors. A friendly, honest, charming, and attentive staff provides excellent service to patrons. With no dress code, L’Entrecôte is definitely a place to enjoy and savor freshly prepared quality meals with friends, family, and colleagues.

sample menu selections

appetizer::

foie gras specials::

Adlez Salad Our version of the famous Mediterranean Nicoise Salad with pan-fried lapu-lapu 3 Duck Foie Gras Canapés Geneva Cheese Bites dices, soft boiled egg, zucchini, tomato, Complimented with figs, honey & Port and potato, cucumber, black olives, mixed pineapple-pepper Cheese Croquettes with Mango Spices greens, anchovies in white wine – Dijon mustard dressing with lemon and olive oil French Onion Soup w/ Gruyere Cheese Home Made Marinated Duck Foie Gras Pate Croutons Cumin flavored dried fruits, Cognac honey, Himalayan pink salt, melba toasts Pissaladiere w/ Smothered Onions, Surf & Turf: Tenderloin 6 oz and Lobster Anchovy and Black Olive Tail The Award-Winning “Golden Duck” Gras wrapped with forest mushrooms & Goat Cheese Tartlet Baked with tomato chutney and sweet Grilled Lobster Tails baked in filo pastry, honey-balsamic-Port onions, white wine-honey vinaigrette wine Lapu-Lapu Fillet

seafood::

main course::

dessert::

Grilled Certified Angus Beef aged for 28 days Sirloin Steak 10 oz Rib Eye Steak 12 oz Tenderloin 6 oz Tomahawk Steak 21 oz rib steak

The Tower Vanilla and strawberry ice cream with meringues, fresh strawberries, whipped cream, chocolate sauce, and a dash of roasted almonds

Duck Foie Gras Pan-Fried Calvados apples & grapes, Marsala wine

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

Email : hayahay02@hotmail.com 201 Flores Avenue, Piapi Beach, Dumaguete City PH: +63 35 225.3536 +63 35 422.5298 Fax: +63 35 225.1651 Daily 10:00 am-10:00 pm

Weaving a tale of family enterprise in the culinary circuit of Dumaguete City is Labas Seafood Restaurant. Lab-as, a Visayan-Cebuano word which means freshness of flavor, was the name chosen by the owners, the Fuentes family, for the pioneering restaurant to describe the taste of freshly caught seafood, particularly fish, when steamed or grilled to perfection. Over the years, Lab-as has earned the undisputed reputation in the city as the place to go to when it comes to fresh fish, oysters, crabs, and other seafood delicacies. Giving more credence to its name, Lab-as was originally built around a floating restaurant concept with native materials like nipa and coco

Asian Filipino Grilled Seafood Vegetarian

lumber for structure to promote the use of indigenous structures and design. Today,

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

Seafood Restaurant has gained a plus factor for a restaurant that was conceived

Lab-as has moved to a better location, now facing the seascape of Tañon Strait, affording a postcard-perfect scenery for domestic and foreign tourists. Hailed as the most “tourism-oriented” food and entertainment spot in Dumaguete, Lab-as and born with the idea of freshness in seafood as not only healthful but also truly appetizing and enjoyably satisfying.

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

Prawn ala Lab-as Grilled Maya Maya Fried prawns in batter of finely chopped Charcoal grilled red snapper stuffed with coconut meat and ginger. onions and tomato. . . white succulent Kinilaw Tangigue meat melts in the mouth. Filipino favorite, fresh tangigue (Spanish Bouillabaisse in coco mackerel) prepared raw with coconut Our Filipino version of the classic French Grilled Tuna Belly vinegar, onions, ginger, red pepper and recipe, fish, shrimp, squid, clams cooked Fresh tuna from our local seas, charcoal grilled, juicy and tender!! in coco milk. coconut milk. Lobster Sashimi Choose from our aqua tanks.

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

Grilled Lobster Charcoal grilled, smothered with lobster fat and butter, garlic. Served with Sizzling Spicy Squid Squid stuffed with onions, tomatoes, lemonbutter sauce and green salad. cooked with oyster sauce and our very own hot sauce. . . served on a hot plate.

SUMMER-FALL 2012

LE CHEF AT THE MANOR Luzon | Benguet | Baguio City

partypro@lechef.com.ph

In the heart of Baguio City, Le Chef at The Manor is a dining destination for modern

The Manor, Camp John Hay Baguio City PH: +63 74 424.0931 loc. 1058

breakfast to dinner. Natural light during the day provides a casual dining persona

and classic Mediterranean cuisine. It offers a different dining experience from while the dim lights and the warmth of the fireplace at night give the place a romantic

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

atmosphere. Le Chef’s dining area opens up to an outdoor patio where fresh crisp air

Barbeque/Grilled Continental Filipino French Italian Meditteranean

salads, the peppered steak, and roasted Chilean sea bass, while an extensive wine

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

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 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::

classic favorites::

Chef Ricky’s Pesto Angel hair with sauteed prawns & calamari in olive oil flavored with anchovy capers in Aged U.S. Prime Rib-Eye (300g) Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy garlic pesto with fresh diced tomato, dried Served with your rice or potato chili & parmesan shavings dressing Baked Baby Lamb Rack Herb de Provence The Manor Salad Coated in dijon mustard, herb & garlic with Assorted greens, fresh fruits and roasted jus roti, goat cheese salad and home fried prawns with special sesame dressing & Baked Salmon & Mushroom Duxelle in potatoes papadoms Filo Pastry Pan-fried Chilean Sea Bass In spinach sauce with Caesar salad In ginger saffron sauce with parsley Lamb Shank Pinot Noir potatoes & tomato-onion compote Chefs Special Soup With gratin potatoes & steamed Created daily from Baguio’s best produce vegetables

creative combinations::

soup::

dessert::

Special Requests Baked Chicken Saltimbocca Should you wish to have a special soup In thyme jus with potato wedge-garlic- Cheesecake with Chocolate Bits Served with vanilla sauce prepared, we are happy to do so shallot confit Souffle “Le Chef” With peach, lady finger & apricot brandy

chef’s creative pasta::

Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce

Banana Split “Le Chef Style”

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MAMU’S RESTO BAR Mindanao | Davao | Davao City

www.anisabelsuites.com 88 F. S. Dizon Road, Bacaca, Davao City PH: +63 8 222.58114 FAX: +63 8 230.51612

Servicing the food requirements of Anisabel Suites in Davao City is Mamu’s Resto Bar. Mamu’s, its name derived from the term of endearment Mama which owner Architect Anselmo Ferrazini fondly calls his wife Mylene, has successfully carved its own niche of local patrons, offering favorite family dishes handed down for generations. Family and friends will find the serving sizes for sharing up to three persons as a

Monday - Saturday 7:00 am - 12:00 mn

mini buffet per table to provide a more balanced array of choices. Regulars prefer the

Sunday 5:00 pm - 12:00 mn

over a wide variety of specialties. The interior design suggests a cozy and pleasant

Filipino International

warmth to the place. Soft red with neutral colors and oversized chairs make guests

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

lengua, pot roast, beef adobo, tetrazzini, minestrone, shrimp curry, and pote gallego ambiance. Diffused lighting and heavy wooden reception and buffet counters lend comfortable. Shelves of stoneware pots, vases, and teapots add to the general appeal. The restaurant also has an outdoor patio and a mini function room for meetings. Come and celebrate the milestones in your life at Mamu’s Resto Bar.

sample menu selections starters::

pasta::

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

seafood::

sandwiches::

soup::

beef::

pork & chicken::

Clam Chowder Our humble Imbao clams partnered with Pote (Pork and Beans) bacon in cream soup served with crackers A family specialty prepared in soupy tomato sauce using pork, chicken and chorizo bilbao with pechay greens

SUMMER-FALL 2012

dessert::

Durian Float Fresh durian flavored cream in between layers of graham crackers

MANGO TREE Luzon | Metro Manila | Taguig City

www.mangotree.com.ph 7th Avenue, Bonifacio High Street Central, Bonifacio Global City, Taguig City PH: +63 2 217.2367 +63 2 621.3233 Email: info@mangotree.com.ph Sunday – Thursday 11:00 am – 3:00 pm 5:30 pm - 11:30 pm Friday – Saturday 11:00 am – 3:00 pm 5:30 pm - 1:00 am Asian Thai Grilled Vegetarian Seafood

The charm of Thai food never fails to win the hearts of diners and Mango Tree is a living testament to that. Tracing its beginnings in Bangkok where it first opened in 1994, the restaurant managed to expand in different parts of the world like London, Hong Kong, Tokyo, Doha and now finally, in the Philippines. Opening in March of 2012, Mango Tree is a significantly new player in the local food industry and as such, they need to put their best foot forward to win guests. However, a closer look at the dynamics of this Asian charmer would show that both feet are at their best. Authentic Thai dishes like the classic Tom Yum, bestselling Pad Thai Noodles, delectable grilled river prawns and the signature Crab Curry guarantee a taste of paradise in every bite. Coupled with a cozy tropical look, the Mango Tree branch at The Fort makes the most out of the sunny weather dominant in the country, giving diners a bright and cheerful ambiance as they enjoy the food. Consistently remaining faithful to only the freshest ingredients and authentic Thai recipes, Mango Tree is sure to charm the metro and its diners.

Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted

sample menu selections

Gaeng Phed Ped Yang Roasted duck with fresh pineapple and pea aubergine in red curry Phad Thai Jay Miang Kham Thai stir-fried rice noodles with mixed Crispy coconut, savoury herbs with green vegetables and tofu bitter leaves and tamarind sauce Khao Ob Supparod Panang See Krong Moo Orn Pork spare ribs in red curry sauce and Pineapple fried rice

rice and noodles::

cold appetizer::

curry::

hot appetizer::

julienne of kaffir lime leaves Goong Satay Prawn satay served with cucumber and peanut dipping sauce

thai specialty::

grilled::

dessert::

Green Mango Cheese Cake Cheese cake with fresh ripe mango Talay Ruam Mit (Hot Seafood Platter) Grilled prawns, grilled squid, grilled crab Tako Khao Phod with Thai-style glass noodles and a trio of Coconut jelly with corn filling sauces

Kae Yang Char-grilled lamb chops marinated in Thai herbs and served with Isan chili dipping Poo Phad Phong Ka Ree Stir-fried mud crab with onion, and yellow sauce Thai Iced Tea with Lemon curry powder – whole or meat only Fresh Tea

drinks::

soup and curry::

vegetarian::

Kaeng Cheud Tow Hoo Moo Sub Clear minced pork soup with soft tofu, Panang Pak Mixed vegetables in panang curry glass noodles, and Thai celery w w w.dineasiaguide.com

MANGO TREE BISTRO Luzon | Metro Manila | Quezon City

www.mangotree.com.ph Level 3, TriNoma, EDSA corner North Avenue, Quezon City PH: +63 2 916.0297 +63 2 585.5460 Monday – Thursday 11:30 am – 10:00 pm Friday - Saturday 11:30 am – 11:00 pm Sunday 11:00 am – 10:30 pm Level 1, Greenbelt 5, Ayala Center, Makati City PH: +63 2 576.9052 +63 2 975.9574 Email: info@mangotree.com.ph Monday – Thursday 11:00 am – 11:00 pm Friday - Saturday 11:00 am – 12:00 mn Sunday 11:00 am – 11:00 pm Asian Grilled Seafood Thai Vegetarian

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. In Manila, the TriNoma Mall has become a convenient location for Mango Tree Bistro since it opened in October 2010. Today, aside from another branch at Greenbelt 5, the restaurant chain has branches all over the world located in Dubai, London, Doha, Tokyo, and Hong Kong. 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 menu represents a wide variety of healthy and fine traditional Thai cuisine from all four regions of Thailand. Blending the perfect combination and balance of fresh herbs, an array of spices, and the freshest ingredients to bring traditional Thai “lifestyle” cooking, Mango Tree Bistro offers authentic Thai salads over pages of delicious Thai entrees and flavorful curries, famous grilled items from Thailand with a unique taste from marinade and dipping sauce, and vegetarian dishes. 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.

Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted

cold appetizer & salad::

sample menu selections soup::

rice and noodles::

Som Tum Thai Tom Yum Goong Phad Thai Goong Spicy green papaya salad with dry roasted Spicy Thai shrimp soup with lemongrass, Stir-fried rice noodle with shrimps in Phad shrimp lime and red chilies Thai sauce

curry::

Steak Nam Tok Grilled beef salad with spicy and sour Panang See Krong Moo Orn north-eastern Thai dressing Sakoo Nam Ka-ti Pork spare ribs in red curry sauce and Sago in sweet coconut milk julienne of kaffir lime leaves

hot appetizer::

dessert::

drinks::

Thod Mun Goong Deep-fried shrimp cakes served with Thai Iced Tea sweet chili dipping sauce Pla Krapong Neung Ma Now Steamed whole sea bass with lemon, garlic, and fresh chili sauce See Krong Moo Yang Nam Phung Grapow Salmon Grilled pork spare ribs with honey Pan-fried salmon with garlic, fresh hot basil, and red chillies

thai specialty dishes::

charcoal grill::

SUMMER-FALL 2012

MASSETO RESTAURANT Luzon | Metro Manila | Makati City

www.masseto.com.ph 114 Valero Street, Salcedo Village, Makati City PH: +63 2 810.3565 +63 2 338.0929 Email: info@masseto.com.ph Monday - Friday 12:00 pm - 2:00 pm 5:30 pm - 12:00 mn Saturday 11:00 am - 2:00 pm 5:30 pm - 12:00 mn Continental Full Bar Private/Function Rooms Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required

Established in December 9, 1998, Masseto Restaurant was opened because of the owners’ love for wine. The restaurant carries a very comprehensive list of over 250 wines, majority are locally available while others were sourced from the United States and Europe. Their homemade dishes like corned beef paired with refreshing mango bellini will make you crave for more. Chef Tippy Tambunting prepares a wide range of continental cuisines that goes well with their wines and her bestsellers like Lamb Rib with Cus Cous and French Beans, Cheese Soufflé, Duck Leg Potato Gallete, and Salted Caramel Ice cream are not to be missed. Whether it is a special occasion, a simple breakfast or even brunch, Masseto is a perfect venue. With its cozy and elegant ambiance, diners would feel deeply relaxed and enjoy their food with its sophisticated atmosphere. Masseto also offers wine classes every month for wine lovers and would-be wine lovers to intensify their appreciation for the drink. Their speakers include Manila’s well respected and celebrated wine enthusiasts. Want to have a taste of fine wines all over the world? Go and drop by at Masseto Restaurant for an extraordinary food and wine experience.

sample menu selections brunch::

lunch:: starter::

Corned Beef Benedict Poached Eggs, Bacon, Mushrooms, Red Potato Soup, Bacalao Wine Sauce and Hollandaise Split Pea Soup, Jamon Serrano Steak and Eggs Salad, Anchovy and Garlic Dressing Mixed Greens, House Cured Duck Ham starters:: Salad Nicoise Potato Soup, Bacalao Split Pea Soup, Jamon Serrano Salad, Anchovy and Garlic Dressing

main:: Crispy Duck Leg, Roasted Potatoes Cheese Burger, Potato Chips

sidings:: Breakfast Sausage Bacon Potato Crisp Smoked Salmon

pasta:: Tagliolini, Bottarga Tagliolini, Crab

main:: Sole, Brown Butter Lemon Sauce and French Beans Prawns, Onion Puree and Mixed Greens Chicken, Jamon Serrano, Potato Puree and Mushroom Sauce Crispy Duck Leg, Potato Galette

dinner:: starter:: Potato Soup, Bacalao Split Pea Soup, Jamon Serrano Salad, Anchovy and Garlic Dressing Mixed Greens, Pecorino Flan Cheese Souffle, Mixed Greens

pasta:: Tagliolini, Baby Tomatoes and Zucchini Flowers Tagliolini, Homemade Sausage

main:: Garoupa, Fideo, Squid and Chorizo Prawns, Onion Puree and Mixed Greens Chicken, Jamon Serrano, Potato Puree and Mushroom Sauce Roasted Pork Belly in Broth, Cabbage and Carrot

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Station 1 Sitio Pinaongan, Bgy. Bulabog, Malay, Aklan PH: +63 36 288 5598 FAX: +63 36 288 1540

www.ambassadorinparadise.com

PARADISE BAR & AL FRESCO RESTAURANT Visayas | Aklan | Boracay

www.ambassadorinparadise.com

Boracay, the ultimate summer destination for Filipinos and even more for

Station 1 Sitio Pinaongan, Bgy. Bulabog, Malay, Aklan PH: +63 36 288.5598 FAX: +63 36 288.1540 Daily 6:30 am – 10:00 pm

foreigners, whether it’s your first time or nth time to visit the island, there are just

American Asian Continental Filipino Grilled International Korean Seafood Steaks Vegetarian Banquet Bar Scene Full Bar Live Music/Entertainment Private/Function Rooms Wine List Reservation Required

so many things about this tropical haven that keeps us all coming back and Paradise Bar and Al Fresco Restaurant is certainly one of them. Established in December of the year 2008, Paradise Bar and Al Fresco Restaurant is located at Ambassador in Paradise Resort in Boracay. Landing a good post at Station 1, its convenience paired with the sumptuous menu that they host keep more and more visitors coming back. Paradise Bar serves a fusion of European and Asian foods which has some of the world’s most varied, interesting and flavorful dishes. Among their best sellers are Chateau Briand, Foie Gras, Risotto and Oven Baked Pizza. Headed by Chef Fortunato Fulgar, Paradise Bar not only serves a wide selection of food as it also offers free style cooking to the guests, a sight that locals and foreign friends alike are delighted to see. With their mouth watering dishes and unmatched quality of service, Paradise Bar is truly a paradise for its diners and guests.

sample menu selections

soup::

Smoked Salmon and Mango Wraps Duo of Tuna and Prawns Smoked salmon wraps on toast with Duo of grilled tuna medallion and prawn tomato salsa and mango coulis with dill-hollandaise on pumpkin mashed Mushroom Consomme potato and spring vegetables Black truffle oil shiitake and button Salmon Florentine mushroom cappuccino Grilled salmon on French bread with cream Braised Beef Shank Niki Noodles with Egg cheese spinach, cherry tomato and feta Warm Almond Chocolate Cake cheese infused with caper butter sauce Omellette Frangelico-infused almond chocolate cake Julienne of root and leaf vegetables in with grandmanier sherbet Asian spice-infused broth

dessert::

main course::

Beef Shanks Fruit Chantilly Grilled Chicken Grilled chicken in lemongrass broth, Slow-braised beef shank, roasted pimiento Assorted fruits with Chantilly cream in and carrots in thyme- infused cream sauce tuille basket braised bok choi and vegetable julienne with lemongrass-flavored mashed potato Grilled Pear and Apple Napoleon Thai Red Chicken Curry Caramelised pear and apple on puff Mild red curry-marinated grilled chicken pastry with minted red wine syrup and with Rita’s pita bread and steamed rice vanilla ice cream Dill and Lemon Marinated Salmon Cured salmon salad with mango coulis and dill vinaigrette

appetizer::

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PESCADOS RESTAURANT Luzon | Palawan | Puerto Princesa City

www.asturiashotel.ph

Imagine yourself in a paradise that is Palawan, feasting on seafood so fresh

South National Highway, Tiniguiban, Puerto Princesa City, Palawan PH: +63 48 434.3851 +63 48 433.9744 +63 48 434.3747 FAX: +63 48 434.3750

that only hours ago had been swimming in the great ocean around you. Ready?

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 American Filipino Italian Mediterranean Seafood Spanish

Now pack your bags and head to Pescados, located at Asturias Hotel in gorgeous Puerto Princesa City. Pescados, or “fish” in Spanish, takes full advantage of the magnificent bounty of the sea and spins it into a fusion of delectable Filipino and Asian dishes, such as fish kinilaw and steamed lapu-lapu with soy sauce. The buffet offers fresh seafood, meat, and vegetable counters where guests are beckoned to come up with their own culinary creations in true Filipino turo-turo fashion. The chefs are equally good with international cuisine as well, especially since they hail from such diverse locales as China, France, and the Mediterranean. Almost surpassing the breathtaking scenery, Pescados makes food the highlight of your undoubtedly enjoyable stay in Palawan.

Catering Delivery Takeout Valet Parking Wine List

sample menu selections

appetizer::

vegetable course::

specialties::

Chili Buttered Squid

Pinakbet

Pinaputok na Samaral

Mixed Tempura

Laing na Kangkong

Inihaw na Suran

Kilawing Tanigue

Ginataang Gulay Palaweño

Garlic Crab

Tuna Sashimi

rice and noodles::

Crispy Shrimps

soup and salad::

Yang Chow Fried Rice

Caesar Salad

Paella Valenciana

Chef’s Salad

Japanese Fried Rice

Cream of Mushroom Soup

Paella Pasta

Mango Salad Seafood Chowder

Super Laing Palaweño Sinigang na Hipon Squid Adobo Pescados Catch Chili Mud Crab Tuna Salpicao Chicken Kinulob Inihaw na Panga

SUMMER-FALL 2012

RESTAURANT ALCHEMY Visayas | Aklan | Boracay

restaurant.alchemy@gmail.com Station 1-2 White Beach, Boracay, Malay, Aklan PH: +63 917 304.1570 Daily 9:00 am - 11:00 pm Asian Mediterranean Modern New World Catering Full Bar Indoor/Al Fresco dining Private/Function Rooms Wine List

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

sample menu selections starters::

Tenderloin of Beef, Onion and Ash

Tofu w/ Shiitake and Daing Dashi

White Snapper Ceviche

Sous Vide Chicken Breast w/Zucchini Carpaccio

dessert::

62°C Poached Egg w/ Water Spinach Velouté

Seared Tuna w/ Coriander, Sesame and Pickled Daikon

Asian-Infused Fish Cakes

Scallops, Bacon and Crispy Lettuce Leaves Pickled Vegetables with Bone Marrow and Onion

main course:: Braised Belly of Pork w/ Cola Glaze

Coriander-Infused Pannacotta Manjar and Caramelized Bananas Mango “Cheese” Cake

Pan-Seared Mahi-Mahi w/ Pineapple and Sago

Tart a la Veranne w/Ginger Cream

Linguini w/ Baby Calamari, Roasted Red Bell Peppers

Vanilla Ice Cream w/ Cashew and Singkamas

Sautéed Tiger Prawns w/ Ginger, Chili and Lime

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ROTISSERIE Luzon | Rizal | Antipolo City

www.casaibiza.com.ph Sapang Buho Road, Bgy. Dalig 2, Antipolo City PH: +63 2 482.3487 Daily 9:00 am – 7:00 pm

In the beginning of 2010, Rotisserie was born – a simple Filipino restaurant serving the most sumptuous and well-loved Filipino specialties. Grilled food is a certified favorite among Filipinos, whether it’s fish, chicken, or meat, Filipinos always have a way of grilling them, deliciously! True enough, Rotisserie was inspired by the vast influence of grilled foods that it was named after the said method. Located at Casa Ibiza Resort in Antipolo, Rotisserie believes that the simplest ingredients are always the most flavorful. As such, the restaurant serves the simplest and most favored

Filipino

Filipino cuisine – home-cooked meals shared and enjoyed among friends and families

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

as they exchange fond memories and new stories. The house specialty is Rotisserie’s very own Bagnet Salad that pays homage to the vibrant flavors of the Northern region. The bestseller is Sinigang na Baboy which has been a favorite across Filipino generations and localities. Aside from the appetizing dishes, Rotisserie provides a complete Filipino dining experience through their service-oriented staff who defines the meaning of Filipino hospitality. The staff ensures that every guest is given the best kind of service they can extend. With exemplary service and delicious homecooked meals, every Filipino is sure to find a home at Rotisserie.

sample menu selections appetizer:: Tokwa Onion Rings Garlic Mushroom Ibiza Chips Cheese Sticks Fries

soup::

Sinigang Soup Pumpkin Soup Mushroom Soup

main::

Grilled Stuffed Bangus Grilled Chicken Inasal Grilled Liempo Grilled Tilapia Sinigang na Baboy

SUMMER-FALL 2012

Sinigang sa Miso Bagnet Lumpia Sisig Pandan Rice Garlic Rice

dessert::

Tossed Fresh Fruits Mais con Hielo Saging con Hielo Banana de Turon

snacks::

Grilled Cheese Sandwich Grilled Corned Beef Sandwich Grilled Ham Sandwich Cheese Quesadillas Chicken/Pork Quesadillas

non-alcoholic beverages:: Iced Tea Bottled Water Soda (Coke, Royal, Sprite) Coffee Watermelon Shake Banana Shake Apple Shake Mango Shake

SAVOY BISTRO Luzon | Metro Manila | Makati City

Opening in January 2012, Savoy Bistro was named after a province in France

www.savoybistro.ph 8479 Kalayaan Avenue, Poblacion, Makati City Email: chefrobertsr@gmail.com

called Savoie. The restaurant was inspired by early European cuisines from France, Switzerland, Sweden, Russia, and Hungary. Chef Robert Lilja prepares a variety of Classic Haute Cuisine, creating a dining experience from as early as 1730-1910 which includes Moules Marinier, Pepper Steak, and Sole Fish Walewska as their specialty

Daily 12:00 pm - 12:00 am

dishes. If you love art, there is another reason to love this place because Savoy Bistro is also an art gallery. The restaurant has a collection of furniture and paintings

Continental

which can be sold to diners. The East Asian art gallery features carefully selected

Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required

pieces of art by various artists from the Philippines, Malaysia, Thailand, Vietnam, India, Cambodia, and Indonesia. The ambiance has a touch of sophistication and the interiors have a cozy and romantic atmosphere which is best suited for a dinner date or even a simple lunch. If you want to try a hearty classic continental food which also promises a feast for the eyes, Savoy Bistro is the best place for you.

sample menu selections appetizer::

salad::

Mussels & Co Three Ways: White Wine & Cream or Tomato & Basil or Bouillabaisse; Best Eaten with a lot of French Bread to Dip into the Addictive Sauce Reduction

Greek Farmers Salad Marinated Peppers/Tomatoes/Kalamata Olives/Cucumbers/Greek Feta Cheese

Chefâ&#x20AC;&#x2122;s Duck Liver Pate With Cranberry Vinaigrette & Toast Bread Seafood Tower 3 Layers of French Oysters, South China Prawns, Tasmanian Mussels & Crab Claws; Served with Toasted Bread & Sharp Cheddar

French Onion Soup with Cheese Croutons Seafood Ciopino Soup with Provolone Crostini

main meals meat:: Peppered Bistro Steak The Best US Angus Tenderloin/Potato Rissoles Pavarotti Steak The Best US Angus Tenderloin Topped by Gorgonzola Sauce

Bell Epoque Salad Jamon Serrano Ham/Goose Liver Terrine/ Grilled Lamb Chops On a Bed of Garlic Potato/Caramelized Sea Scallops/Greens/Walnut Dressing Shallots-Balsamic Jus/Mint Sauce

main meals seafood::

soup:: Prawn Chowder with Parmesan Crisp

Chopped Salad (Vegetarian Delight!!!) Tomatoes/Cucumbers/Onions/Olives/ Carrot/Sun-Dried Tomatoes/Turnips/ Mango/ Black Berries/Mushroom/ Roasted Vegetables/Herb Dressing

Salmon Steak With Onion Leek/White Truffle Sauce

Fjord Sole Perfect Pan Fried River Mouth Sole Fish with Lemon/Tomato Beurre Blanc Macaroni Cheese & Prawns Two All-Time Favorites Paired to Comfort and Decadence. A must-try!

dessert:: English Trifle Mixed Fruits Pudding CrĂ¨me Brule with Biscotti Crust, Fresh Cream & Raspberry

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SUGARLEAF Luzon | Metro Manila | San Juan City

www.sugarleafph.com

Sugarleaf, a restaurant for health conscious consumers, was established in

G/F Health Cube Building, 226 Wilson Street, West Greenhills, San Juan City PH: +63 2 385.0387 FAX: +63 2 661.6639 Email: info@sugarleafph.com

February 2011 and followed by another branch in Makati in November 2011.

Monday - Saturday 8:00 am - 9:00 pm

bestsellers. Kefir is known to be a very potent probiotic drink and will surely be

Sunday 8:00 am - 20:00 pm

of the owners made their products taste good and different from a nutritious-

Makati Branch G-2/F MEDICard Lifestyle Center, 51 Paseo de Roxas corner Sen. Gil Puyat Avenue, Makati City PH: +63 2 812.7323

Sugarleaf started from the intention of having certified organic produce available in an establishment on a daily basis and not just from weekend markets. Inspired by its slogan “Your haven of Health!” their main ingredient kefir made some of their dishes loved by customers because it is several times healthier than yogurt. The creativity tasteless food. Chef Gina Salting Yambot prepares a variety of healthy yummy dishes including crabstick and mango, and free range of chicken goody wraps. With their wide choices of organic and natural cuisines, Sugarleaf gives healthier dining options

Monday - Saturday 8:00 am - 7:00 pm

and give customers the opportunity to enjoy nutritious yet palatable foods. So, if

Continental Vegetarian

unforgettable experience of eating the natural way and satisfies your taste buds. At

Delivery Indoor/Al Fresco Dining Major Credit Cards Accepted Organic-All-You-Can-Salad

organic salad::

you are looking for a homey and cozy restaurant, Sugarleaf will surely give you an Sugarleaf, healthy is the new cool!

sample menu selections goody wraps::

Vegetarian A filling sandwich stuffed with roasted Garden Greens pepper, avocado, alfalfa sprout, cucumber, Vegetarian Certified organic greens & root vegetables tomato, lettuce dressed with red wine Organic greens, sprouts and avocado vinaigrette in a split ciabatta Crabstick & Mango Waldorf Salad Light, fresh & fruity inspired by Japanese Mixed lettuce, apple, potato, raisin & walnut Free-Range Chicken maki Organic-fed chicken chunks with basil, Cranberry, Cashew & Greens white onion, green apple & sour creamChicken lime mayonnaise dressing served in wheat Free-range chicken with herbs & creamy bagel Dijon Kesong Puti (soft white cheese) Smoked Blue Marlin & Dill Smoked Fish A classic Filipino favorite Ocean-fresh marlin with a dill spread, Another Pinoy favorite but with Dijon greens served in split baguette Spanish Sardine mustard & herb finish Comfort food rich in omega fatty acids and Turkey Waldorf Beef calcium A classic salad in a sandwich: gluten-free Mildly spiced with garlic, pepper & curry turkey with Bifidus (pro-biotics), red apple, with creamy tomato sauce Free-Range Egg Mayo Organic free-range egg with mayonnaise, celery, toasted cashew dressed with kefir nutmeg-home-made mayo & served in a tomato & lettuce in wheat bagel raisin cinnamon bagel

sandwiches::

SUMMER-FALL 2012

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

www.thealpharestaurant.com 6/F, Alphaland, Southgate Tower, 2258 EDSA cor. Chino Roces Ave. Makati City PH: +63 2 310.5201 +63 2 310.5614 Monday - Thursday 11:00 am – 3:00 pm 6:00 pm – 11:00 pm Friday 11:00 am – 3:00 pm 6:00 pm – 12:00 am Bar Scene Full Bar Indoor/Al Fresco Dining Takeout Weekend Brunch Wine List Major Credit Cards AccVepted Reservation Required

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

sample menu selections salad::

Grilled Top Blade Steak Boneless Bangus Teriyaki Potato, shallot and vegetable confit, wild Choice of rice: brown or white with grilled mushroom sauce vegetables

Grilled Scallop Salad Panache, sundried tomato, parmesan Sea Bass in Filo Pastry with Spinach & cheese, creamy balsamic dressing Mushroom Duxelle The Alpha Salad Yogurt sesame dressing Penne, Spaghetti, Fettuccine, Angel Hair Seafood combined with chicken fillet, Chicken & Prawn Risotto with Vegetable Ala bolognese, carbonara, marinara, assorted greens, french creamy dressing Julienne. pomodoro, mediterranean vegetables agli Mild – medium – spicy Fruit & Vegetable Salad olio Parmesan cheese & sesame vinaigrette Surf and Turf

pasta::

Top blade steak and tiger prawn, home-fried dessert:: potato wedges and vegetables, béarnaise Traditional French Chocolate Mousse sauce Chef Billy’s Tenderloin Rossini Soufflé: Vanilla Mashed potato and vegetable compote, port Grilled Scallop and Prawns Grand Marnier wine sauce Chocolate Ginger saffron sauce Italian pisotto Lamb Cutlets with Rosemary Sauce Feta Cheese Salad Home fried potato wedges

main dish::

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THE GRILL HOUSE Luzon | Ilocos | Ilocos Norte

www.hannahsbeachresort.com

Experience festive meals brought to you by The Grill House at Hannah’s Beach

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

Resort in Ilocos Norte. Built on the very same spot where generations of traditions

Weekdays 7:00 am - 10:00 pm Weekends 7:00am - 11:00pm

reasonable prices. From entrees, salads, fish, poultry, and meat to main courses

American Chinese Grilled Seafood Vegetarian

your vacation is to also enjoy all your meals. The Grill House also has different sets

Asian Filipino International Steaks

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

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

beef:: Beef Nilaga Beef Caldereta Braised Beef Beef Steak

pork:: Bagnet Pork Sinigang Insarabasab Igado

101

SUMMER-FALL 2012

have been preserved through the years, The Grill House is the place to go to for the ultimate comfort food. The restaurant offers a wide variety of sumptuous meals and set menus composed of local and international food fare that guests can enjoy at very and desserts, all of these are supplemented by daily offers of fresh gastronomic delights of seafood, vegetables, and fruits in season. Surely, the perfect way to enjoy of menus everyday to allow guests a gastronomic experience different from their previous visits, courtesy of chef Ernie Cadiñas, who was born and raised in Ilocos and proudly belongs to a family with a passion for food, taste, and has proven his expertise on Filipino cuisine and international dishes. Experience what it feels like to be at your mother’s kitchen and visit The Grill House.

sample menu selections Pork Adobo Bicol Express

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

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

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

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

THE LAZY DOG CAFé Visayas | Aklan | Boracay

www.lazydogboracay.com Station 1, White Beach Boracay, Malay, Aklan PH: +63 36 288.4128 Monday - Sunday 7:30 am – 9:00 pm American Filipino Italian Vegetarian Bar Scene Delivery Indoor/Al Fresco Dining Major Credit Cards Accepted

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

sample menu selections starters::

breakfast specials::

main::

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

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

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

pasta::

dessert::

soup::

Monggo Bean Turon with Ice Cream Comfort food of choice for vegetarians and Salmon and Capers Pasta non-vegetarians alike, served with rice if Salmon, capers, olives, garlic in olive oil Crispy banana fritters in rice wrapper glazed in sugar then served with a scoop of you wish with spaghetti noodles ice cream

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TORO RESTAURANT AND BAR Luzon | Metro Manila | Taguig City

www.dinetoro.com

Defining strength in terms of flavors and the variety of cuisine, Toro Restaurant

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

and Bar in Taguig City provides patrons with a dining experience fit for a king.

Sunday - Thursday except Tuesday 12:00 pm – 3:00 pm 6:00 pm – 12:00 am Friday and Saturday 12:00 pm – 3:00 pm 6:00 pm – 2:00 am Japanese Mexican Vegetarian Banquet Bar Scene Full Bar Delivery Valet Parking Wine List Indoor/Al Fresco Dining Worldly Music Lunch Special Menu Happy Hour Weekdays 10:00 pm -12:00 am

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

sample menu selections makis::

soup & salad::

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

main dishes::

Baked Scallops & Prosciutto Stuffed Toro Maki East Meets West Salad Toro belly, spicy chill dressing, carrots, Organic greens, candied walnuts, cherry Onions tomato, daikon cress, shiitake, sesame Slow roast sweet onion wrapped around yuzo - ponzu, honey glaze, bonito flakes scallops in prosciutto dressing Asparagus & Shiitaki Pork Gyoza with Bacon Cream Puree Asparagus, shiitake, mayo, sesame seeds Reduction

salad::

Honey glazed gyoza with bacon cream Strawberry Balsamic Cod Pan grilled cod fish marinated in lemon sauce, chives and rustic tomato sauce grass garlic, topped with strawberry and Creamy Spicy Tempura Rock Shrimp balsamic sauce Breaded shrimp on a bed of our signature sauce Miso Braised Short Rib Tempura Den miso, bonito flakes, leeks, sweet potato, spinach

rice bowl::

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

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THE WINE MUSEUM Luzon | Metro Manila | Pasay City

www.thewinemuseum.org 2253 Aurora Boulevard (formerly Tramo), Pasay City PH: +63 2 239.4278 TELEFAX: +63 2 853.5894

When we think that wine is extremely exclusive, The Wine Museum comes into the picture and changes everything. The cellar of exquisite wines now brings more people closer to tasting, knowing, and understanding glasses of wine without shelling out fortunes. Originally created to keep people adept with the art that wine is, the R. Joseph Wine Museum Foundation conducts various wine-tasting activities

Daily 6:00 am – 9:00 pm

and workshops to students and professionals alike. Aside from their collection of

American Filipino Spanish

favorites. A cup of Chocolate E is a cup like no other, the richness of its milk chocolate

Wine List Major Credit Cards Accepted Reservation Required

dish fit for a king. The bed of fragrant and flavorful rice is a perfect foundation for

fine-tasting wines, The Wine Museum is also home to an array of authentic Spanish served smoking hot balances the creaminess with a smooth bitter taste. The Paella may be dubbed as a poor man’s meal but The Wine Museum’s Paella Collonial is a meat, chicken, seafood, and vegetables all mixed together. The Osso Buco, Crispy Toro, and Lengua Sevillana, all ranked as museum favorites, are not called so for nothing. These dishes give justice to the sublime reputation Spanish cuisine is known for all across the globe and they can all be found at The Wine Museum.

sample menu selections appetizer::

pasta:

dessert::

Croquetas de Queso Cheese croquettes

Pasta Puttanesca Spaghetti with harlot sauce

Bread Pudding Traditional Manila recipe

Vigan Longaniza Special Ilocos Sur pork sausage

favorites::

Sizzling Seafoods Squid, shrimp and mussels served on a sizzling plate

Fish Fillet with Ali Oli Sauce Crispy fried julian slices of cream dory served with ali oli

Mango Jubilee Vanilla ice cream topped with mango cointreau and brandy

soup & salad::

Bobby’s Fried Chicken Crispy fried chick cutlets a la Joseph

Sopa de Mariscos Mixed seafood bouillabaisse

main course::

Caesar Salad Oslo style

Paella Collonial A mix of seafoods, chicken, pork loin and Spanish sausage Crispy Toro Marinated deep fried beef shank

105

SUMMER-FALL 2012

UPPER EAST RESTAURANT Luzon | Metro Manila | Makati City

www.ahaphil.com

Named after that side of New York, Upper East Restaurant is a teaching restaurant

3/F Finman Bldg., 117 Tordesillas Street, Salcedo Village, Makati City PH: +63 2 994.4437 FAX: +63 2 897.7702

operated by the students of the American Hospitality Academy of the Philippines

Monday - Saturday Lunch 11:00 am - 1:30 pm Dinner 6:30 pm - 9:30 pm

(AHA). Before assuming it’s just another restaurant in the metro, think again. Aside from its unusual schedule, which is dictated by the school calendar, Upper East is also a school. The restaurant is designed to enhance the skills and knowledge of students through first-hand experience in food preparation and restaurant operations with actual and paying customers. Led by Chef Philip John Golding, who is the lead instructor and vice

American Italian Asian Japanese Chinese Mexican Filipino Seafood French Spanish Grilled Vegetarian Indian

president for culinary of AHA, Upper East mainly serves “sous vide” cooking, meaning

Banquet BYOB Catering Wine List Major Credit Cards Accepted Reservation Required

Eclairs, Grilled Pork Chop, and Poached Salmon with Aglio Olio Pasta cooked sous vide-

under vacuum in French. The method seals the food in an airtight plastic bag then places it in a water bath that lasts for about 72 hours at low temperature. Sous vide aims to cook food evenly and maintain its natural juiciness. While most dishes are American in nature, there are also various Asian dishes served. Among the specialties are Caesar Salad and style. While the a la carte menu is a must try, Thursday nights are equally intriguing. Every Thursdays at Upper East, they have the BYOB or Bring Your Own Bottle, plus an assortment of delicious and flavorful tapas, and this is without corkage.

sample menu selections

august to september 2012::

Braised short ribs, garlic rice, honey & thyme sauce

(changes monthly)

Hainanese chicken “sous vide”

Cream of pumpkin & nutmeg soup

Pork chop, salt & pepper sous vide, mustard sauce

Cream of cauliflower and parmesan soup Mixed leaf salad, mustard seed dressing, shaved parmesan Caesar salad, bacon & parmesan Blackened salmon salad, capers & red beets

Lengua, pumpkin mash, mushroom & rosemary sauce, mango crepe, orange sauce

tapas board selection:: Rosemary Bread Marinated Sardines Mixed Olives Pâté

Selected cured meats Lemongrass and ginger creme brûlée Cheeses

side order::

Spring rolls, chili dip

Peppered chicken sandwich

Laing Marinated wings

Penne pasta, tomato sauce, turkish olives

Lemon rice

Kilawin

Minced lamb, shepherd’s pie-style

Buttered vegetables

Sausages

Poached salmon, lemon rice, sautéed kang kong

Mashed olive oil potatoes Whole meal bread Serrano ham

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XO46 NEW VISAYAN ROOM Luzon | Metro Manila | Makati City

G/F Le Grand Tower, 130 Valero Street, Salcedo Village, Makati City PH: +63 2 553.6635 FAX: +63 2 553.6632

XO46 New Visayan Room, which only opened in January 2012, got its name from

Daily 11:00 am -11:00 pm

make it a point that every food served are contemporary and with touch of modernity.

the letter XO which mean extra ordinary and 46 for 1946, the year when we gained independence from America. XO46 New Visayan Room because their food is mainly from the Visayan region. Although their foods are of Visayan origin, Chef CK Kalaw They also served tapas and their specialty dish Lechon Cebu will surely satisfy your taste buds. The place is best suited for those who are craving for foods that

Filipino Seafood Steaks

are made the way our grandparents used to make it, no shortcuts and made with love. The interior of the restaurant is cozy and with contemporary design however

Banquet Bar Scene Catering Delivery Indoor/Al Fresco Dining Weekend Brunch (Saturdays only) Wine List Major Credit Cards Accepted Reservation Recommended

the ambiance will take you to another time because of its very old feel. XO46 New Visayan Room also offers off-size catering, customized special events, endless wine, cocktails and tapas from 6pm onwards. Very incredible! You have to experience the way their food is made, the way you are pampered by their wait staff. It’s definitely an extraordinary experience at XO46 New Visayan Room that you have to try it yourself!

sample menu selections soup and salad::

meat and poultry::

Chef CK’s Ceasar’s Salad A staple at every fine restaurant, Chef CK’s version is made extra special for his ceasars dressing made from scratch! Served with romaine lettuce a whole strip of bacon and sunny-side egg

Cebu Lechon Belly Herb roasted pork belly

Binacol Consume A clear broth made from coconut water. It has chicken chunks and strips of coconut meat and sweet corn.

seafood:: Dumaguete Express Mixed seafood with spicy coconut sauce Inun-Un Milkfish braised in vinegar, sea salt, and pepper corns

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Humba ng Tacloban Sweet-soy pork

vegetables:: Apan Apan An Ilonggo favorite; crispy kangkong sautéed with bagoong and chicharon Ginataang Langka Young jackfruit stewed in coconut milk and flavored with shrimp and dried fish

rice and noodles:: Pansit Bisaya A Cebuano creation; a mixture of

Sotanghon and Canton noodles, tossed with vegetables, mushrooms and longanisa Bagoong Rice Fried garlic rice with bagoong

merienda and breakfast:: Hacienda-Style Arroz Caldo The one comfort food that eases your stress and uplifts your spirit; our version is cooked the old-fashioned way over many hours; served with chicken strips, hard boiled eggs and loads of garlic and green onions Hacienda-Style Molo Soup A classic Ilonggo soup befitting any haciendero; plump wantons of shrimp and pork in a clear chicken consume with generous heaps of vegetables and toasted garlic

YATS RESTAURANT Luzon | Pampanga | Angeles City

Building 1988 Mimosa Drive, Mimosa Leisure Estate, Clark Freeport Zone, Pampanga PH: +63 45 599.5600 (Reservations) +63 917 520.4401

Food and wine lovers visiting Clark, Pampanga are often delighted and thrilled to

Email: restaurant@yats-international.com

for its elegant ambiance, good food and wine selection, and impeccable service, Yats

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

is incredibly child-friendly and also good for group dinners, business meetings, and

French Continental Seafood Exotic/Fusion

Italian International Steaks Barbeque/Grilled

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

Pan Seared Fresh Goose Liver Accompanied by crisp mixed leaf lettuce, sautéed agaricus blazie mushroom and port wine reduction

find such a high quality fine dining restaurant as Yats Restaurant. Yats is the only restaurant in the Philippines and one of less than 700 worldwide to have won Wine Spectator’s Best of Award of Excellence for its 2700-line wine list. Though well known

social and corporate events. Yats is revered for its steaks as well as its selection of seafood. Ordering a great meal at Yats is made simple by the regional menus that feature cuisines from famous regions like France, Italy, and the USA. Vegetarians laud Yats as one of the best places to eat. Yats also offers an elegant wine bar/lounge called The Magnum Room, a relaxing place to drink before and after dinner. A great selection of Sauternes, Port, Armagnac, Cognac, Whiskeys and other liquors are available here along with a fine array of Cuban cigars. And the cheese selection is not bad either. Despite world-class products and services, Yats Restaurant remains a surprisingly affordable restaurant.

sample menu selections Roasted Dutch Veal & Chinese Pink Duck Breast With cassis sauce served with spinach and gaperon ravioli

Cream of Roasted Pumpkin Soup Char-Grilled Wagyu Beef Tenderloin Garnished with crisp apple, smoked bacon Seared Foie de Canard and chunks of baby pumpkin Accompanied by sautéed fresh mushroom, savoy cabbage and wild berries sauce Pan Roasted Chinese Barracuda Fish Fillet & Palawan Tiger Prawns Oven Roasted Stuffed Breast of Chicken Accompanied by sautéed Mediterranean Filled with creamed spinach vegetables and lemon parsley buerre blanc Pork Loin Picatta Chicken Coq au Vin Filled with French creamed cheese and Slowly braised home farm chicken leg in served with homemade spaghettini vintage cabernet sauvignon wine, thyme garnished with baby pearl onion, fresh Buttered & Herb Crusted Norwegian Fresh button mushroom and sweet carrot Pink Salmon Fillet Served with grilled Mediterranean vegetables and with anchovies and caper cream sauce

Steamed Barracuda Fillet On prawn and bacon hash cakes, carrot and ginger puree with lightly pickled red cabbage and spring onion sauce Thyme Roasted Argentinean Sirloin Roasted on the bone with croquette potatoes and roasted root vegetables A Duo of Crispy Pan Fried Norwegian Salmon and Barracuda Fillet With steamed seasoned rice, tomato vinaigrette and grilled eggplant Pan Seared Australian Kangaroo Loin with Oregano & Almond Crust Served with seasonal organic root of vegetables and cognac cream sauce

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ZUZUNI Visayas | Aklan | Boracay

www.zuzuni.net Station 1, Balabag White Beach Boracay Island, Malay, Aklan PH: +63 36 288.4477 Monday - Sunday 7:00 am – 11:00 pm Greek Mediterranean Seafood Vegetarian Banquet Catering Full Bar Indoor/Al Fresco Dining Weekend Brunch Wine List Major Credit Cards Accepted Rooftop Bar/Lounge Area

Zuzuni is another major player that recently entered the restaurant scene along Boracay’s famous White Beach. The Greek owners found the name Zuzuni, which means “little bug” in Greek and also used as a term of endearment, both fun and appealing. The quality of the food and the healthy menu selection are factors that set Zuzuni apart from the rest. Offering Modern Greek Mediterranean cuisine, the specialty is the Psari Psito, a fillet of U. S. codfish seared and baked with rosemary, lemon zest, garlic, extra virgin oil, and white wine. Two of the bestselling dishes are the Garides Saganaki Pasta and their famous melt-in your-mouth Mati Chocolate Sin. For just a bite or a complete meal, choose from the variety of soups, salads, sandwiches, appetizers, mains, and desserts. Breakfast is also served consisting of waffles, pancakes, omelets, fruits, and rice choices. The restaurant’s design is tropical minimalist in a way, completely coordinating with the cozy, stylish yet simple ambiance, giving that overall intimate and comfortable feeling. When in Boracay looking for good food and a relaxed dining experience, visit Zuzuni.

sample menu selections sandwiches::

all-greek starters::

Psari Psito Fillet of U. S. codfish, seared and baked with rosemary, lemon zest, garlic, extra-virgin oil ‘Z’ Burger Lamb Keftedes Grilled burger patty with feta cheese and Lamb meatballs in tomato pomodoro sauce and white wine oregano, served with homemade French fries Spanakopita Spinach and feta cheese baked in filo pastry Prawns Pistachio Warm Chicken-Bacon Sandwich Prawns sauteed in garlic butter dressed in Grilled chicken breast and crispy bacon, a puree of mango, mayonnaise and capers, served with French fries Horiatiki served on a bed of mashed sweet potato, Greek summer salad: tomatoes, eggplant and banana, and generously cucumbers, capers, parsley, oregano, garnished with pistachio bits Vegetarian / Salami / Feta and Olives kalamata olives tossed with olive oil and red Oven-baked homemade Greek pita bread wine vinaigrette, topped with feta cheese, topped with pomodoro sauce, tomatoes, served with slices of house bread green bell pepper, onion and kefalograviera Mati Chocolate Sin cheese Warm, flourless, Valrhona chocolate cake served with vanilla ice cream (Please allow Garides Saganaki Pasta 10-15 minutes) Sauteed prawns in tomato pomodoro sauce with feta cheese, tossed with spaghetti pasta

chef’s special::

salad::

greek pita pizza::

dessert::

greek classics::

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HONG KONG

AL MOLO RISTORANTE ITALIANO Hong Kong | Kowloon

www.diningconcepts.com.hk

Opening in May 2011, Al Moro Ristorante Italiano has introduced the exquisite skills

Shop G63, G/F, Ocean Terminal, Harbour City, Tsim Sha Tsui Hong Kong PH: +825 2730 7900 FAX: +825 2730 7990 Email:reservations@diningconcepts. com.hk

of celebrity chef Michael White to Hong Kong diners. From the Italian word which means “the pier,”Al Molo presents an eclectic array of fine Italian cuisine, homemade pasta, and traditional oven-flamed crispy pizza in a unique New York-style dining experience. Exquisite desserts and a superb selection of Italian and world wines, many available by the glass, compliment the classic menu. The bestseller is osso buco, braised veal shank, bone marrow, saffron risotto, and sautéed spinach. At

Daily 12:00 pm to 11:00 pm

Al Molo, gone is the bone (or hole) that gives the dish its name, and the gremolata usually sprinkled on top is discreetly incorporated into the inside of the meat. The

American Seafood

wall is exposed with rustic bricks that play off against the marble countertops. Wooden ceilings challenge the oversided blown-glass bulb lighting. Traces of old

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

world Italy make their way into the décor, with carved wooden doors and a latticed balustrade. With its stunning New York design overlooking the spectacular harbor and city environs, Al Molo offers casual service in a cozy and comfortable ambiance. Enjoy the spectacular view al fresco at Al Molo Ristorante Italiano.

sample menu selections signature dishes:: Zuppa saffron soup, razor clams, leeks, prosciutto, garlic-grilled crostini Polipo grilled Mediterranean octopus, sarda, spicy salame, black olive vinaigrette

Agnello herb roasted lamb saddle, farrotto, cavolo nero

antipasti::

Astice fregola poached Boston lobster, bagna cauda, broccoli rabe, tomato concasse

Carpaccio Astice e Burrata sliced beef braseola, poached figs, poached Boston lobster, burrata cheese, gorgonzola, hazelnuts pickled eggplant, basil

pasta::

main course:: Bistecca 8 oz. grilled U.S. tenderloin, bone marrow crocchetta, balsamic cipollini, leek fonduta Spigola seabass alla piastra, artichokes, roasted peppers, black rice, pine nuts Faraona roasted hen, savoy cabbage, porcini mushrooms, pancetta, rosemary

Cernia Maccheroni Australian red garoupa, zucchini, chiodini, cured pancetta, carbonara sauce, black Garganelli tomatoes, white wine broth, focaccia pepper pasta quills, prosciutto, truffle cream, peas Gambero Brodetto di Pesce grilled king prawns, mustard greens, Agnolotti bass, squid, shrimp and clams, kabocha squash, polenta cream, preserved piemontese meat ravioli, sage, red wine lemon sauce spicy tomato-shellfish broth

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SUMMER-FALL 2012

ARMANI / AQUA Hong Kong | Central

www.armani-aqua.com 2F Chater House, 8 Connaught Road Central, Hong Kong PH: +852 3583 2828

Offering an exceptional dining experience in Hong Kong’s Central District is Armani/ Aqua, the newest exclusive venue showcasing the culinary elements of Italian and Japanese specialties. A close collaboration between fashion designer Giorgio Armani and the Aqua Restaurant Group, Armani/Aqua makes an art of creating dining experiences from Italian and Japanese cuisines served side by side, not as fusion, but

Japanese Italian

as perfectly paired cuisines prepared by two separate teams in two kitchens. Chef

Full Bar Major Credit Cards Accepted Wine List

on simple techniques with a modern flair, which he calls his “pure Italian style.” It

Ernesto Tonetto prepares traditional Italian dishes with a modern twist, focusing incorporates influences from the different regions of Italy. Following the Japanese philosophy of Sado, which means the way of the tea,” executive chef Tatsuya Iwahashi creates “authentic but not traditional” signature Japanese dishes, putting emphasis on beautifully fresh ingredients and elegant presentation. Innovative sushi and sashimi is skilfully prepared at the sushi bar. The interiors speak of elegance and minimalism in style with an abundance of natural stone, wood, glass, and steel.With a 140-seating capacity across a 6000-square feet area, Armani/Aqua also offers a superb setting for hosting corporate and/or private functions and parties.

sample menu selections italian::

japanese::

Battuto di manzo, crema al sedano rapa e Brandade di merluzzo con crostone di caviale di Tartufo polenta e gaspaccio di verdure Beef tartar with truffle caviar and celery Cod fish “Brandade” polenta crouton and root cream fresh tomatoes

Yaki o-toro maki/ grilled fatty-tuna

Code di scampi al timo con melone e salsa Risotto alla Milanese classico di pesche gialle Classico Milanese risotto with bone Pan fried scampi tails, paired with marrow and red wine sauce cantaloupe melon

Grilled Hiroshima oyster with black truffle and sea urchin glaze

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

Charcoal grilled Angus rib eye with sweet soy and mirin essence

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

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BOMBAY DREAMS Hong Kong | Central

www.diningconcepts.com.hk

An Indian tradition is reborn at Bombay Dreams, an institution in Hong Kong for

4/F Carfield Building, 77 Wyndham Street, Central, Hong Kong PH: +852 2971 0001 FAX: +852 2971 0010 Email:reservations@diningconcepts. com.hk

the finest Indian fare. Aspiring to elevate Indian dining to unprecedented levels,

Buffet 12:00 pm - 3:00 pm Dinner 6:00 pm - 11:00 pm Indian

Bombay Dreams in Central has won accolades from diners with a discerning taste for traditional Indian cuisine. Created by renowned Indian chefs direct from their home country, Bombay Dreams present authentic Indian cuisine in a style that has established itself as truly fine dining â&#x20AC;&#x201C; Indian style! Rogan Josh, a famous Kashmiri delicacy of juicy lamb chunks cooked in onion and red pepper sauce, stands out as an all-time favorite from the varied array of menu selections, which excite the adventurous yet satisfy traditional tastes. Exotic desserts are a feature. A superb buffet, loaded with Indian delights, represents wonderful value for business lunches or simply lunch with friends. Cherish great Indian hospitality in a chic, contemporary,

Weekend Brunch Major Credit Cards Accepted Reservation Required

and stylishly decorated setting. With emphasis on relaxation, the interior design at the Indian restaurant makes exceptional use of texture and color. Lively, vibrant, and a reflection of rustic modernity sets the stage for a comfortable but memorable dining experience at Bombay Dreams.

sample menu selections master strokes::

first impressions::

main::

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

Porcha Yera Jheenga Jheenga Dum Nisha Spicy prawns marinated in garlic, mustard Fresh prawns simmered in a sesame seed seeds and curry leaves in spicy red sauce sauce flavored with cinnamon and saffron

Fish Koliwada Aloo Aur Meethe Aloo Ki Chat Hare Masale Ka Jheenga An exciting combination of potato and sweet Batter fried sole fillets marinated in mild Fresh prawns cooked and simmered in spices and finished with lemon juice thick green gravy of pureed mint, coriander potato tossed in tamarind and yoghurt and spices Murgh Chaat Kurkure Khumb Bell pepper and cottage cheese filled Tandoori shredded chicken tikka salad Mahi Sunehri button mushrooms, deep fried, served with tossed, in tangy raw mango chutney with Chunks of mackerel cooked with assorted tomatoes and bell peppers peppers and freshly ground garlic in an mint chutney aromatic gravy Aatishi Champ Tandoori Seabass Sea bass in a marinade of spices and Succulent lamb chops marinated with raw Rogan Josh papaya and char-grilled to perfection Juicy lamb chunks cooked in onion and red yoghurt, grilled in the tandoor pepper sauce â&#x20AC;&#x201C; a famous Kashmiri delicacy

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LA CUCINA ITALIANA Hong Kong | Wanchai

lacucinahk@yahoo.com 21-22/F, QRE Plaza, 202 Queen’s Road East, Wanchai, Hong Kong PH: +852 2156 9115 FAX: +852 2516 9116 Rua do Pai Kok No. 6-12, Chun Fok Village, Wai Heng Kok, R/C, Loja AD-AF,Taipa, Macau PH: +853 2882 7818 Daily 12:00 nn - 11:00 pm Italian Wine List Major Credit Cards Accepted Reservation Required

Make sure you dine at La Cucina Italiana and make your experience in Macau or Hong Kong more special. La Cucina Italiana was established in Macau in 2006 and another branch opened in Hong Kong in 2009. The restaurant serves authentic Italian dishes - from risotto and pizza to pasta and desserts. A must-try is the signature fazzoletto dish by Chef Patron Ronald Bartolome, who - being an Engineer as well - is also responsible for the design concept of the restaurant. The interiors are best described as simple but elegant with an inviting space using natural materials and warm hues, creating an exclusive, luxurious, and calm ambiance. At the center is a bar with a pizza stove and a wood counter for diners to sit and enjoy a nice wine. The furniture is custom Italian wooden tables and chairs. Beautiful ceramic wall decorations, paintings of valleys and grape vineyards in Italy make it a true Italian experience. In 2010 and 2011, La Cucina Italiana has received awards and recognition in the Western restaurant category of the “Macau Slow Food Awards.” Chef Ronald loves Italian dishes and he is sharing it with you. So come to La Cucina Italiana where La Mia Cucina, La Tua Cucina (My Kitchen is Your Kitchen.)

sample menu selections Affettato Misto / Sliced Italian Cold Cuts There is nothing better than some thin slices of cold cuts like mortadella, Parma ham and salami as an Italian starter! Insalata Caprese This is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt pepper, and olive oil. Alla Napoletana Fresh ingredients: mozzarella cheese, mushroom, green pepper, garlic, onions, salami and tomato sauce, a mouthful of classic taste!

Spaghetti All’arrabbiata A dish of spaghetti with mushroom, pinenuts, sundried tomato and pancetta. The spaghetti is cooked al dente, and topped with a house-made tomato and chili sauce.

Filetto ai Funghi Beef tenderloin steaks rubbed with coarse pepper and grilled to perfection. And mushrooms add a savory flavor that makes beef taste even meatier!

Bistecca di Maiale al Barolo / Pork Steak with Red Wine Sauce U.S. organic pork with caramelized red onion in a vintage Barolo reduction, intensely tender and juicy!

Fazzoletto di Spinaci e Ricotta al Pomodoro Fazzoletto is a tissue-thin pasta handkerchief folded around spinach and ricotta cheese and topped with the freshest brush of tomato sauce.

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NOBU INTERCONTINENTAL HONG KONG Hong Kong | Kowloon

www.hongkong-ic.intercontinental.com

For a dining experience that couldn’t get any better than world class, head to

InterContinental Hong Kong 18 Salisbury Road, Kowloon, Hong Kong PH: +852 2313.2323 FAX: +852 2739.4546

Nobu InterContinental Hong Kong. The restaurant, after renowned Japanese Chef

Daily Lunch 12:00 nn – 2:30 pm Dinner 6:00 pm – 11:00 pm Japanese

in Asia outside of Japan. Nobu is home to authentic Japanese cuisine. Having spent significant time preparing and cooking traditional Japanese food, Chef Nobu has mastered this delicate craft. The cooking genius has brought a whole new meaning to the word “dining” in places like Beverly Hills, Las Vegas, and New York to as far as Peru and Argentina. Everything he learned and came across with in his sweet journey, he used in making dishes more flavorful and delectable. Nobu restaurants are instant magnets to business people and celebrities. The fresh Yellowtail Sashimi with Jalapeño, Black Cod Saikyo Yaki, Toro Tartar with Caviar, and Rock Shrimp

Bar Scene Full Bar Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smart Casual

Tempura are classic bestsellers. At NOBU InterContinental Hong Kong, specialties that celebrate local ingredients and food gastronomic culture are gaining popularity. Saga Beef Truffle Nigiri Sushi, Hirame XO Salsa, and Sake-Roasted Chilean Sea Bass with Sansho Salsa are best enjoyed with the magnificent view of the Hong Kong Skyline and Victoria Harbor.

sample menu selections

appetizer::

hot dishes::

hot dishes / main dishes::

NOBU Sashimi Tacos – Tuna, Salmon, Lobster & Crab (4 pieces) Whitefish Sashimi with Dried Miso Yellowtail Sashimi with Jalapeño

Rock Shrimp Tempura with Ponzu or Creamy Spicy Sauce Squid Pasta with Light Garlic Sauce Black Cod with Butter Lettuce (4 pieces) Unagi and Foie Gras with Sansho Teriyaki Creamy Spicy Crab King Crab Tempura with Amazu Ponzu Lobster Tempura with 2 Sauces Lobster with Wasabi Pepper Sauce Shrimp and Lobster with Spicy Lemon Sauce Scallop with Jalapeño Salsa Scallop with Spicy Garlic or Wasabi Pepper Nobu-Style Fish and Chips Steamed Green Vegetables with Shiso Salsa Eggplant Miso

Black Cod Saikyo Yaki Black Cod with Pepper and Balsamic Teriyaki Chilean Sea Bass with Dried Miso Pan-Fried Japanese Sole with Shiso Salsa

salad:: Sashimi Salad with Matsuhisa Dressing Crispy Rice with Spicy Tuna / Yellowtail / Salmon

wood oven:: 100g Beef Tenderloin with Wasabi Salsa (U.S. Prime / A5 Saga) Oven-Roasted Australian Lamb Chops with Rosemary Miso

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Nobuyuki Matsuhisa, is among 24 all over the world and the first to be established

SUMMER-FALL 2012

SPOON BY ALAIN DUCASSE Hong Kong | Kowloon

www.hongkong-ic.intercontinental.com

Serving contemporary French cuisine in a casual-chic ambiance, SPOON by Alain

InterContinental Hong Kong, 18 Salisbury Road Kowloon, Hong Kong PH: +852 2313 2256 FAX: +852 2739 4546 Email: spoonbyalainducasse.hk@ interconti.com

Ducasse at Intercontinental Hong Kong offers a distinctive French dining experience

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

for local patrons and overseas guests who enjoy top quality food and wine and excellent service. For appetizers, both a specialty and bestselling dish is Steamed Duck Foie Gras from “Les Landes” sweet and sour figs/grapes with toasted brioche. Main courses include Pan-fried Beef Tournedos, herbs tortellini, black trumpets, and white grapes and Tender Shoulder of Rabbit from “Poitou.” Executive Chef Philippe Duc is the man behind the delectable menu which can be perfectly complemented with SPOON’s large selection of international wines consisting of 6,000 bottles with 650 different vintages. Because of this, SPOON has been the recipient of “Awards

French

of Excellence” by Wine Spectator (USA) for six consecutive years. Feel the French

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

elegance with the ceiling adorned with 550 hand-blown Murano mercury glass

appetizer::

spoons and the contemporary décor of the interior, which was designed by Tony Chi accentuated by the stunning views of Hongkong Island and Victoria Harbour. SPOON by Alain Ducasse is the recipient of 1 Michelin star in the 2011 Michelin Guide to Hong Kong and Macau.

sample menu selections fish & crustacean::

Delicate HEN PHEASANT and CHESTNUT Roasted BRITTANY LOBSTER, coco-curry condiment velouté

BRESSE CHICKEN and FOIE GRAS “pâté en croûte”

dessert::

ORGANIC EGG, cep mushroom, Bordelaise Line caught SEA BASS “forestière” style, Our favorite CHEESCAKE, orange marmelade Château-Chalon sauce sauce Steamed DUCK FOIE GRAS from “Les Steamed DOVER SOLE, “florentine” style, Armagnac BABA, light Chantilly cream Landes”sweet and sour figs/grapes, crayfish and walnut CHOCOLATE SOUFFLÉ, pistachio icetoasted brioche cream

pasta::

spoon experience::

CEP MUSHROOM and LOBSTER light Roasted SOLIES FIGS, honey ice cream “COQUILLETTES” PASTA, black truffle, velouté Parisian ham Pan-seared SEA SCALLOPS, endiveHome made SQUID INK PASTA, shellfish orange and crustacean

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TANGO ARGENTINIAN STEAKHOUSE Hong Kong | Central

www.diningconcepts.com.hk 1/F Carfield Building, 77 Wyndham Street, Central, Hong Kong PH: +852 2525 5808 FAX: +852 2525 5928 Email: reservations@diningconcepts. com.hk Lunch 12:00 pm - 3:00 pm Dinner 6:00 pm - 11:00 pm

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

Steaks Major Credit Cards Accepted Reservation Required

Mingle with the flavors and culture of Argentina at Tango Argentinian Steak House.

sample menu selections entrada:: Chorizo Sausage grilled Argentinian pork sausages with chimichurri sauce

Mixed Tomato with fresh oregano vinaigrette

Penne Rigate with smoked eggplant and parmesan sauce

Grilled Portabello Salad smoked mozzarella

Potato Ravioli with sage butter

Iberico Premium Selection ham and salami

Hearts of Palm, Tomato, Avocado and Basil with â&#x20AC;&#x153;golf dressingâ&#x20AC;?

Provoleta melted provolone cheese with oregano and olive oil

parrilla::

Crab Spaghetti Patagonian crab, Torrontes wine and green onions

Calamari green salad with avocado and lemon aioli

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Gran Parrillada (Serves 2) mixed grill of lamb, chorizo, morcilla and sweetbreads

ensalada::

Grilled Brazilian Chicken with chimichurri marinade

Spinach, Gorgonzola Cheese and Walnuts with aged balsamic vinaigrette

Black Cod fillet with fired roasted tomato and onion sauce

SUMMER-FALL 2012

Lamb Chump Steak (Australia)

guarniciones:: Roasted Peppers, Marinated in Garlic and Olive Oil White Beans and Criolla Sauce Grilled Portobello Mushrooms Rustic Potato and Spring Onion Mash French Fries Provenzal Fried Broccoli with Garlic

MALAYSIA

GREEN GREEN ORGANIC KITCHEN Malaysia | Kuala Lumpur

greenlicious11@gmail.com

Green Green Organic Kitchen, established in December 2009, means organic fine

Green Green Organic Kitchen 40-4, Jalan Metro Pudu, Fraser Business Park, Off Jalan Yew, 55100 Kuala Lumpur, Malaysia

dining in Malaysia. The restaurant serves local Asian and Western cuisines, mainly

Greenlicious Unit A-G-12 & A-1-12, Block Allamanda, 10 Boulevard, Lebuhraya Sprint, PJU 6A, 47400 Petaling Jaya, Selangor Darul Ehsan, Malaysia

food is prepared by using natural and organic products infused with healthy ways

PH: +603 9221 0133 FAX: +603 9221 0135

inspired by the concept of Kaiseki Ryori, a traditional Japanese multi-course haute cuisine. The bestsellers are the Nasi Lemak, Hokkaido Ramen and Lei Cha. All the of cooking to produce delightful healthy dishes. The love for cooking and passion to promote good health inspired one of the partners, a medical doctor with a doctorate degree in nutrition, to create most of the amazing dishes in the menu to promote its tagline, â&#x20AC;&#x153;always green, always healthy and delicious.â&#x20AC;? Enjoy sumptuous meals from

Tuesday - Sunday 12:00 pm - 10:00 pm

two stylish sections of the restaurant. One has a Japanese feel, with low stools and

Asian Malay Vegetarian

other side for a modern Zen feel with normal seating and tables in white. They also

Chinese Organic Fusion

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

tables, where you can also enjoy the sight of the Kuala Lumpur skyline. Dine on the have organic and health products that are available for sale. As good health is for everyone and delicious food is loved by everyone, Green Green Organic Kitchen which offers both is a must-try for people from all walks of life.

sample menu selections

Hokkaido Miso Ramen Home-made vegetarian ramen soup served with organic ramen. The soup is cooked with over 20 types of organic ingredients, radish, Chinese cabbage, carrot, konbu, soy beans and imported Pandan Nasi Lemak This is an organic version of the local miso from Hokkaido, Japan. Malaysian delicacy. Brown rice cooked with lots of herbs, spinach juice, pandan Indo Curry Noodle juice, cashew nut milk, grain milk and An Indonesia Curry, which cooked without coconut oil, accompanied with a choice any coconut milk. As it will become of vegetarian condiments or with chicken saturated fat with continuous cooking. Saturated fat is not healthy to our body. meat. We have replaced it with cashew nut milk instead and served with free-range Lei Cha A traditional Hakka Chinese Cuisine, Lei chicken cha served with few types of vegetables and the soup which made by Chinese basil, French Confir Chicken peppermint, Chinese parsley, coriander This is a French winter delicacy. Salted free-range chicken drumstick, cooked in and cashew nut milk Secret Garden Colourful salad served with eatable organic flowers and home-made citrus dressing sauce.

119

SUMMER-FALL 2012

low temperature with extra virgin olive oil for an hour and served with roasted tomatoes, spinach, egg and refreshing salad. Crispy Vege Roll A vegetable sushi roll stuffed with green vegetables, crunchy brown rice puff, homemade mayonnaise and sweet sauce. Sweet and Sour Plum A refreshing drink served cold, which is made from organic lime (Calamansi) and homemade preserved plum.

TAIWAN

DANNY & COMPANY Taiwan | Taipei

www.dannyandcompany.com

Since May 2010, Danny and Company has been satisfying hungry Teppanyaki fans

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

in Taipei. Senior Chef Danny Teng, the Teppanyaki Professor and Steak Godfather,

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

achieve the same goal: customer satisfaction. Having good ingredients and cooking

French Grilled International Italian Japanese Seafood Steaks

satisfied customers. Chef Danny is the first to use Rib Eye Cap in the Taiwanese

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

soups or salads, main courses, and a recommended dessert from the chef. Sample

appetizer::

introduces Teppanyaki infused with non-traditional French and Italian methods. With a career that spans four decades, Chef Danny, along with his management team, restaurant manager and sommelier Ray, and Chef S.F. Wu, all work together to them properly results in having a good dish. Having a good dish equates to having market which contains less muscle, has more moisture, and tastes less tender than fillet. Danny and Company has a prime selection of steaks such as American Kobe “Black Label” top cap steak, USDA Prime Top Cap Steak, and Creekstone Farm Black Angus Top Cap steak to name a few. Choose from a delectable selection of appetizers, the different steaks or seafood dishes from the three types of dinner menus and three types of Teppanyaki tasting menu. At Danny and Company, indeed, “Great food comes from great ingredients. No exceptions!”.

sample menu selections lunch menu::

USDA Prime New York Strip Toro Tartar Herb salad, lemon segments, sweet basil Caramelized onion, roasted new potato oil USDA Prime New York Rossini Seared foie gras , mashed potato, red wine Buffalo Mozzarella Tomato buffalo mozzarella, green and yellow sauce tomato Australian Lamb Rack Sauted edamame bean, lamb jus, polenta Foie Gras Terrine Home made, muscat wine, passion fruit cake gelee American Kobe N.Y Strip Steak Creamy morel sauce

soup and salad:: D&C Oyster Soup Mushroom Cappuccino Seasonal Salad

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SUMMER-FALL 2012

dinner menu:: Gillardeau No.3 served with aged sherry wine vinegar, shallots and chives Buffalo Mozzarella Tomato buffalo mozzarella, green and yellow tomato Teppan Sous Vide Rack of Lamb sauted edamame bean, lamb jus, polenta cake Teppan Seared King Crab Cake Cajun mayo, herb salad, basil oil, lemon oil

Maine Lobster Butter poached Maine lobster with orange, chive Buffalo Mozzarella Tomato buffalo mozzarella, green and yellow tomato oil

THAILAND

BABA POOL CLUB Thailand | Phuket

www.babaphuket.com

Formally launched in June 2009, Baba Pool Club is located inside the famous Sri Panwa

88 Moo 8. T. Vichit, Muang, Phuket, Thailand PH: +66 76 371.000 FAX: +66 76 371.004

in Thailand. The word Baba was derived from Hokkien Chinese word that people used

Daily 7:00 am - 11:00 pm

fusion food of Thai, Indian, Hokkien Chinese, Japanese, Western and Portuguese cuisine.

American Asian Chinese Continental Grilled International Italian

Japanese Korean Mediterranean Seafood Steaks Thai Vegetarian

Banquet Bar Scene Catering Full Bar Fondue Live Music/Entertainment Private/Function Rooms Valet Parking Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required

salad::

when describing a baby boy of mixed cultures. Baba Poolclub is a 5,000+ sq. meter entertainment outlet and has an extensive menu to match its size. Baba Pool Club offers Their specialty dish is Josper BBQ, it is the only one in Thailand and gives any meat or seafood the smoky Spanish flavor that one will never forget. Baba Pool’s menu is light, fresh and simple. They use freshest ingredients possible and simple cooking methods. Having a huge selection of dining options, this is considered as the most ideal way to keep the food tasty! The Restaurant has more casual venue, it can get lively on weekends or even mid week when a certain group of guests are in house. It offers luxurious dinner, amazing food and breath taking view that you couldn’t ask for more. You will also be astonished by its quite stylish dining room with an open kitchen, rocking chairs and hundreds of light bulbs hanging from the ceiling, while the sunken deck seating makes you feel like you are floating in your own little water world. So amazing! So, if you are planning to surprise someone, Baba Pool club will surely promise you a long lasting experience.

sample menu selections lemongrass, shallot, garlic, galangal, coriander, lime zest, palm sugar, shrimp paste

Baba Club Fried egg, bacon, grilled chicken, iceberg, tomato, cucumber & mayo

pizza/calzone::

Caesar Romain lettuce, crispy bacon, homemade croutons, a poached egg & topped with a Caesar dressing

Massaman With paste from dried chili, potato, peanuts, coconut, lemongrass, shallot, garlic, galangal, coriander, cumin, cinnamon, cloves, anise, turmeric, shrimp paste

soup::

noodle & rice::

Tom Baba Mixed veggies, oyster mushroom, roasted ground jasmine rice & herbs

Phad Thai Tamarind chili sauce, spring onion, bean curd, shallot & peanut

Sausage, Onion & Peppers Tomato sauce, Nueremberger sausage, onion, garlic, mixed bell peppers & mozzarella cheese

Onion Soup Classic style served w/ cheesy ciabatta

Drunken Chili, garlic, hot basil, carrot, broccoli & cauliflower

Caprese Bocconcini cheese, heirloom tomatoes & Italian basil

curry:: Peneng With paste from dried chili, coconut,

between the buns:: Grilled Salami & Cheese Salami Milano & melted taleggio cheese

Parma Ham Truffle Tomato sauce, truffle paste, parma ham, shitake mushroom, onion, garlic & mozzarella cheese

risotto/italian specialties:: Mixed Seafood Risotto With shrimp, squid, clam, mussed in white wine or red wine sauce Nero d’ Seppia Risotto With black cuttlefish, shrimp & squid

INDEX BY A-Z

67 110 69 70 111 68 122 71 112 72 73 74 76 75 78 79 120 80 81 118 82 83 84 85 113 86 87 88 89 90 91 114 92 94 95 96 97 115 98 116 99 100 101 104

9 SPOONS AL MOLO RISTORANTE ITALIANO AMALFI CUCINA ITALIANA ANZANI ARMANI/AQUA ATELIER 317 BABA POOL CLUB BAUHINIA FILIPINO CUISINE BOMBAY DREAMS BOURBON STREET BRASSERIE BOHEME by The Gustavian CARPACCIO CASA ROCES CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA COVA TAPAS Y SANGRIA DANNY & COMPANY DOS MESTIZOS GRAN CAFFE CASANOVA GREEN GREEN ORGANIC KITCHEN HAYAHAY TREEHOUSE BAR & VIEWDECK I’M ANGUS STEAK HOUSE KASBAH L’ ENTRECOTE LA CUCINA ITALIANA LAB-AS SEAFOOD RESTAURANT LE CHEF AT THE MANOR MAMU’S RESTOBAR MANGO TREE MANGO TREE BISTRO MASSETO RESTAURANT NOBU INTERCONTINENTAL HONG KONG PARADISE BAR & AL FRESCO RESTAURANT PESCADOS RESTAURANT ALCHEMY ROTISSERIE SAVOY BISTRO SPOON by Alain Ducasse SUGARLEAF TANGO ARGENTINIAN STEAKHOUSE THE ALPHA by Chef Billy King THE GRILL HOUSE THE LAZY DOG CAFÉ THE WINE MUSEUM

102 105 106 107 108

TORO RESTAURANT & BAR UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM YATS RESTAURANT ZUZUNI

PHILIPPINE INDEX BY CITY/AREA

ANGELES CITY 107 YATS RESTAURANT ANTIPOLO CITY 96 ROTISSERIE BAGUIO CITY 87 LE CHEF AT THE MANOR BORACAY 80 DOS MESTIZOS 84 KASBAH 92 PARADISE BAR & AL FRESCO RESTAURANT 95 RESTAURANT ALCHEMY 101 THE LAZY DOG CAFÉ 108 ZUZUNI CEBU CITY 70 ANZANI 73 BRASSERIE BOHEME by The Gustavian DAVAO CITY 88 MAMU’S RESTOBAR DUMAGUETE CITY 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 86 LAB-AS SEAFOOD RESTAURANT ILOCOS NORTE 100 THE GRILL HOUSE ILOILO CITY 69 AMALFI CUCINA ITALIANA 71 BAUHINIA FILIPINO CUISINE 72 BOURBON STREET MAKATI CITY 68 ATELIER 317 73 BRASSERIE BOHEME by The Gustavian 74 CARPACCIO 78 CHESA BIANCA

79 83 90 91 97 98 99 105 106

COVA TAPAS Y SANGRIA I’M ANGUS STEAK HOUSE MANGO TREE BISTRO MASSETO RESTAURANT SAVOY BISTRO SUGARLEAF THE ALPHA by Chef Billy King UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM

MANILA 67 76

9 SPOONS CASA ROCES

NAGA CITY 75 CHEF DOY’S GOURMET RESTAURANT PASAY CITY 104 THE WINE MUSEUM PUERTO PRINCESA CITY 94 PESCADOS QUEZON CITY 90 MANGO TREE BISTRO SAN JUAN SUGARLEAF 98 TACLOBAN CITY BRASSERIE BOHEME 73 by The Gustavian TAGUIG CITY KASBAH 84 L’ ENTRECOTE 85 89 MANGO TREE 102 TORO RESTAURANT & BAR

INDEX BY COUNTRY

HONG KONG 110 AL MOLO RISTORANTE ITALIANO 111 ARMANI/QUA 112 BOMBAY DREAMS 113 LA CUCINA ITALIANA 114 NOBU INTERCONTINENTAL HONG KONG 89 MANGO TREE 115 SPOON by Alain Ducasse 116 TANGO ARGENTINIAN STEAKHOUSE w w w.dineasiaguide.com

124

JAPAN 89

MANGO TREE

MALAYSIA 118 GREEN GREEN ORGANIC KITCHEN QATAR 89

MANGO TREE

TAIWAN 120

DANNY & COMPANY

THAILAND 122 BABA POOL CLUB 89 MANGO TREE UNITED ARAB EMERATES 89 MANGO TREE UNITED KINGDOM 89 MANGO TREE

INDEX BY BY CUISINE

AMERICAN 110 AL MOLO RISTORANTE ITALIANO 122 BABA POOL CLUB 72 BOURBON STREET 92 PARADISE BAR & AL FRESCO RESTAURANT 94 PESCADOS 100 THE GRILL HOUSE 101 THE LAZY DOG CAFÉ 104 THE WINE MUSEUM 105 UPPER EAST RESTAURANT ASIAN 67 68 122 118 86 90 92 95 99 100 105 125

9 SPOONS ATELIER 317 BABA POOL CLUB GREEN GREEN ORGANIC KITCHEN LAB-AS SEAFOOD RESTAURANT MANGO TREE BISTRO PARADISE BAR & AL FRESCO RESTAURANT RESTAURANT ALCHEMY THE ALPHA by Chef Billy King THE GRILL HOUSE UPPER EAST RESTAURANT SUMMER-FALL 2012

BARBEQUE/GRILLED 69 AMALFI CUCINA ITALIANA 122 BABA POOL CLUB 71 BAUHINIA FILIPINO CUISINE 72 BOURBON STREET 120 DANNY & COMPANY 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 86 LAB-AS SEAFOOD RESTAURANT 85 L’ ENTRECOTE 87 LE CHEF AT THE MANOR 90 MANGO TREE BISTRO 92 PARADISE BAR & AL FRESCO RESTAURANT 99 THE ALPHA by Chef Billy King 100 THE GRILL HOUSE 105 UPPER EAST RESTAURANT 107 YATS RESTAURAN0T CHINESE 122 BABA POOL CLUB 118 GREEN GREEN ORGANIC KITCHEN 100 THE GRILL HOUSE 105 UPPER EAST RESTAURANT CONTINENTAL 122 BABA POOL CLUB 73 BRASSERIE BOHEME by The Gustavian 76 CASA ROCES 87 LE CHEF AT THE MANOR 91 MASSETO RESTAURANT 92 PARADISE BAR & AL FRESCO RESTAURANT 97 SAVOY BISTRO 98 SUGARLEAF 99 THE ALPHA by Chef Billy King 107 YATS RESTAURANT EXOTIC/FUSION 118 GREEN GREEN ORGANIC KITCHEN 107 YATS RESTAURANT FILIPINO 67 68 71 75 76 80 86

9 SPOONS ATELIER 317 BAUHINIA FILIPINO CUISINE CHEF DOY’S GOURMET RESTAURANT CASA ROCES DOS MESTIZOS LAB-AS SEAFOOD RESTAURANT

87 88 92 94 96 99 101 104 105 106

LE CHEF AT THE MANOR MAMU’S RESTOBAR PARADISE BAR & AL FRESCO RESTAURANT PESCADOS ROTISSERIE THE ALPHA by Chef Billy King THE LAZY DOG CAFÉ THE WINE MUSEUM UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM

FRENCH 120 85 87 115 99 105 107

DANNY & COMPANY L’ ENTRECOTE LE CHEF AT THE MANOR SPOON by Alain Ducasse THE ALPHA by Chef Billy King UPPER EAST RESTAURANT YATS RESTAURANT

GREEK 99 108

THE ALPHA by Chef Billy King ZUZUNI

INDIAN 112 99 105

BOMBAY DREAMS THE ALPHA by Chef Billy King UPPER EAST RESTAURANT

INTERNATIONAL 67 9 SPOONS 70 ANZANI 122 BABA POOL CLUB 120 DANNY & COMPANY 88 MAMU’S RESTOBAR 92 PARADISE BAR & AL FRESCO RESTAURANT 100 THE GRILL HOUSE YATS RESTAURANT ITALIAN 110 69 70 11 122 74 113 87 94 99 101 105 107

AL MOLO RISTORANTE ITALIANO AMALFI CUCINA ITALIANA ANZANI ARMANI/QUA BABA POOL CLUB CARPACCIO LA CUCINA ITALIANA LE CHEF AT THE MANOR PESCADOS THE ALPHA by Chef Billy King THE LAZY DOG CAFÉ UPPER EAST RESTAURANT YATS RESTAURANT

JAPANESE 111 ARMANI/QUA 122 BABA POOL CLUB 120 DANNY & COMPANY 114 NOBU INTERCONTINENTAL HONG KONG 99 THE ALPHA by Chef Billy King 102 TORO RESTAURANT & BAR 105 UPPER EAST RESTAURANT KOREAN 122 BABA POOL CLUB 92 PARADISE BAR & AL FRESCO RESTAURANT 118 GREEN GREEN ORGANIC KITCHEN MALAY 118

GREEN GREEN ORGANIC KITCHEN

MEDITERRANEAN 70 ANZANI 68 ATELIER 317 122 BABA POOL CLUB 87 LE CHEF AT THE MANOR 94 PESCADOS 95 RESTAURANT ALCHEMY 99 THE ALPHA by Chef Billy King 108 ZUZUNI MEXICAN 102 TORO RESTAURANT & BAR 105 UPPER EAST RESTAURANT ORGANIC 118 GREEN GREEN ORGANIC KITCHEN SEAFOOD 67 110 69 112 71 72 120 80 82 86 89 92 94

9 SPOONS AL MOLO RISTORANTE ITALIANO AMALFI CUCINA ITALIANA BABA POOL CLUB BAUHINIA FILIPINO CUISINE BOURBON STREET DANNY & COMPANY DOS MESTIZOS HAYAHAY TREEHOUSE BAR & VIEWDECK LAB-AS SEAFOOD RESTAURANT MANGO TREE PARADISE BAR & AL FRESCO RESTAURANT

99 105 106 107 108 SPANISH 76 79 94 99 104 105 STEAKS 69 122 71 72 120 83 85 92

PESCADOS THE ALPHA by Chef Billy King UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM YATS RESTAURANT ZUZUNI

102 108

CASA ROCES COVA TAPAS Y SANGRIA PESCADOS THE ALPHA by Chef Billy King THE WINE MUSEUM UPPER EAST RESTAURANT

BANQUET 67 9 SPOONS 70 ANZANI 122 BABA POOL CLUB 76 CASA ROCES 80 DOS MESTIZOS 86 LAB-AS SEAFOOD RESTAURANT 87 LE CHEF AT THE MANOR 92 PARADISE BAR & AL FRESCORESTAURANT 99 THE ALPHA by Chef Billy King 100 THE GRILL HOUSE 102 TORO RESTAURANT & BAR 105 UPPER EAST RESTAURANT 106 XO46 NEW VISAYAN ROOM 107 YATS RESTAURANT 108 ZUZUNI

100 107

AMALFI CUCINA ITALIANA BABA POOL CLUB BAUHINIA FILIPINO CUISINE BOURBON STREET DANNY & COMPANY I’M ANGUS STEAK HOUSE L’ ENTRECOTE PARADISE BAR & AL FRESCO RESTAURANT TANGO ARGENTINIAN STEAKHOUSE THE ALPHA by Chef Billy King THE GRILL HOUSE YATS RESTAURANT

SWISS 78

CHESA BIANCA

THAI 122 89 90 106

BABA POOL CLUB MANGO TREE MANGO TREE BISTRO XO46 NEW VISAYANROOM

116 99

VEGETARIAN 68 ATELIER 317 122 BABA POOL CLUB 73 BRASSERIE BOHEME by The Gustavian 118 GREEN GREEN ORGANIC KITCHEN 86 LAB-AS SEAFOOD 89 RESTAURANT 90 MANGO TREE 92 MANGO TREE BISTRO PARADISE BAR & AL FRESCO 98 RESTAURANT 99 SUGARLEAF 101 THE ALPHA by Chef Billy King

THE LAZY DOG CAFÉ TORO RESTAURANT & BAR ZUZUNI

INDEX BY BY SERVICE

BAR SCENE 68 ATELIER 317 122 BABA POOL CLUB 72 BOURBON STREET 76 CASA ROCES 79 COVA TAPAS Y SANGRIA 84 KASBAH 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 114 NOBU INTERCONTINENTAL HONG KONG 92 PARADISE BAR & AL FRESCO RESTAURANT 99 THE ALPHA by Chef Billy King 100 THE GRILL HOUSE 101 THE LAZY DOG CAFE 102 TORO RESTAURANT & BAR 106 XO46 NEW VISAYAN ROOM BYOB 68 76 105

ATELIER 317 CASA ROCES UPPER EAST RESTAURANT

CATERING 70 ANZANI 68 ATELIER 317 122 BABA POOL CLUB 73 BRASSERIE BOHEME by The Gustavian w w w.dineasiaguide.com

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74 75 78 118 84 87 88 94 95 96 99 100 105 106 107 108

CARPACCIO CHEF DOY’S GOURMET RESTAURANT CHESA BIANCA GREEN GREEN ORGANIC KITCHEN KASBAH LE CHEF AT THE MANOR MAMU’S RESTOBAR PESCADOS RESTAURANT ALCHEMY ROTISSERIE THE ALPHA by Chef Billy King THE GRILL HOUSE UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM YATS RESTAURANT ZUZUNI

DELIVERY 73 BRASSERIE BOHEME by The Gustavian 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 94 PESCADOS 96 ROTISSERIE 97 SAVOY BISTRO 98 SUGARLEAF 101 THE LAZY DOG CAFÉ 106 XO46 NEW VISAYAN ROOM DRESS CODE: BUSINESS CASUAL 120 DANNY & COMPANY 91 MASSETO RESTAURANT DRESS CODE: CASUAL 75 CHEF DOY’S GOURMET RESTAURANT 100 THE GRILL HOUSE DRESS CODE: SMART CASUAL 67 9 SPOONS 70 ANZANI 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 107 YATS RESTAURANT FULL BAR 67 9 SPOONS 110 AL MOLO RISTORANTE ITALIANO 70 ANZANI 111 ARMANI/AQUA 122 BABA POOL CLUB 73 BRASSERIE BOHEME by The Gustavian 127

SUMMER-FALL 2012

76 79 80 82

95 96 97 115 99 100 102 107 108

CASA ROCES COVA TAPAS Y SANGRIA DOS MESTIZOS HAYAHAY TREEHOUSE BAR & VIEWDECK KASBAH L’ ENTRECOTE LE CHEF AT THE MANOR MANGO TREE MANGO TREE BISTRO MASSETO RESTAURANT PARADISE BAR & AL FRESCO RESTAURANT RESTAURANT ALCHEMY ROTISSERIE SAVOY BISTRO SPOON by Alain Ducasse THE ALPHA by Chef Billy King THE GRILL HOUSE TORO RESTAURANT & BAR YATS RESTAURANT ZUZUNI

FONDUE 122 78 85 87 99

BABA POOL CLUB CHESA BIANCA L’ ENTRECOTE SAVOY BISTRO THE ALPHA by Chef Billy King

84 85 87 89 90 91 92

INDOOR/AL FRESCO DINING 67 9 SPOONS 69 AMALFI CUCINA ITALIANA 70 ANZANI 68 ATELIER 317 71 BAUHINIA FILIPINO CUISINE 72 BOURBON STREET 74 CARPACCIO 76 CASA ROCES 75 CHEF DOY’S GOURMET RESTAURANT 80 DOS MESTIZOS 118 GREEN GREEN ORGANIC KITCHEN 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 84 KASBAH 86 LAB-AS SEAFOOD RESTAURANT 85 L’ ENTRECOTE 87 LE CHEF AT THE MANOR 88 MAMU’S RESTOBAR 89 MANGO TREE 90 MANGO TREE BISTRO 95 RESTAURANT ALCHEMY 96 ROTISSERIE

98 100 102 106 108

SUGARLEAF THE GRILL HOUSE TORO RESTAURANT & BAR XO46 NEW VISAYAN ROOM ZUZUNI

LIVE MUSIC/ENTERTAINMENT 67 70 9 SPOONS 122 ANZANI 80 BABA POOL CLUB 118 DOS MESTIZOS GREEN GREEN 82 ORGANIC KITCHEN HAYAHAY TREEHOUSE BAR & 84 VIEWDECK 86 KASBAH LAB-AS SEAFOOD 87 RESTAURANT 92 LE CHEF AT THE MANOR PARADISE BAR & AL FRESCO 100 RESTAURANT 102 THE GRILL HOUSE TORO RESTAURANT & BAR MAJOR CREDIT CARDS ACCEPTED 67 9 SPOONS 110 AL MOLO RISTORANTE ITALIANO 69 AMALFI CUCINA ITALIANA 70 ANZANI 111 ARMANI/AQUA 68 ATELIER 317 122 BABA POOL CLUB 71 BAUHINIA FILIPINO CUISINE 112 BOMBAY DREAMS 72 BOURBON STREET 73 BRASSERIE BOHEME by The Gustavian 74 CARPACCIO 76 CASA ROCES 75 CHEF DOY’S GOURMET RESTAURANT 78 CHESA BIANCA 79 COVA TAPAS Y SANGRIA 120 DANNY & COMPANY 80 DOS MESTIZOS 118 GREEN GREEN ORGANIC KITCHEN 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 83 I’M ANGUS STEAK HOUSE 84 KASBAH 86 LAB-AS SEAFOOD 113 RESTAURANT

85 88 89 90 91 114 96 97 98 116 99 100 101 104 105 106 107 108

LA CUCINA ITALIANA L’ ENTRECOTE MAMU’S RESTOBAR MANGO TREE MANGO TREE BISTRO MASSETO RESTAURANT NOBU INTERCONTINENTAL HONG KONG ROTISSERIE SAVOY BISTRO SUGARLEAF TANGO ARGENTINIAN STEAKHOUSE THE ALPHA by Chef Billy King THE GRILL HOUSE THE LAZY DOG CAFÉ THE WINE MUSEUM UPPER EAST RESTAURANT XO46 NEW VISAYAN ROOM YATS RESTAURANT ZUZUNI

PRIVATE/FUNCTION ROOMS 67 9 SPOONS 70 ANZANI 68 ATELIER 317 122 BABA POOL CLUB 73 BRASSERIE BOHEME by The Gustavian 74 CARPACCIO 76 CASA ROCES 78 CHESA BIANCA 120 DANNY & COMPANY 80 DOS MESTIZOS 118 GREEN GREEN ORGANIC KITCHEN 83 I’M ANGUS STEAK HOUSE 84 KASBAH 85 L’ ENTRECOTE 88 MAMU’S RESTOBAR 91 MASSETO RESTAURANT 114 NOBU INTERCONTINENTAL HONG KONG 92 PARADISE BAR & AL FRESCO RESTAURANT 96 ROTISSERIE 97 SAVOY BISTRO 115 SPOON by Alain Ducasse 99 THE ALPHA by Chef Billy King

RESERVATION REQUIRED 67 9 SPOONS 110 AL MOLO RISTORANTE ITALIANO 70 ANZANI 122 BABA POOL CLUB 112 BOMBAY DREAMS 120 DANNY & COMPANY 118 GREEN GREEN ORGANIC KITCHEN 113 LA CUCINA ITALIANA 85 L’ ENTRECOTE 91 MASSETO RESTAURANT 92 PARADISE BAR & AL FRESCO RESTAURANT 114 NOBU INTERCONTINENTAL HONG KONG 97 SAVOY BISTRO 116 TANGO ARGENTINIAN STEAKHOUSE 104 THE WINE MUSEUM 105 UPPER EAST RESTAURANT 106 XO46 NEW VISAYAN ROOM 107 YATS RESTAURANT ROOFTOP BAR/ LOUNGE AREA 108 ZUZUNI SMOKING & NON-SMOKING AREAS 74 CARPACCIO 78 CHESA BIANCA 83 I’M ANGUS STEAK HOUSE TAKEOUT 74 CARPACCIO 78 CHESA BIANCA 82 HAYAHAY TREEHOUSE BAR & VIEWDECK 83 I’M ANGUS STEAK HOUSE 94 PESCADOS

PRIX FIXE MENU 73 BRASSERIE BOHEME by The Gustavian

VALET PARKING 67 9 SPOONS 122 BABA POOL CLUB 74 CARPACCIO 76 CASA ROCES 78 CHESA BIANCA 120 DANNY & COMPANY 83 I’M ANGUS STEAK HOUSE 85 L’ ENTRECOTE 114 NOBU INTERCONTINENTAL HONG KONG 115 SPOON by Alain Ducasse 102 TORO RESTAURANT & BAR

PATIO/OUTDOOR DINING 73 THE LAZY DOG CAFÉ

WEEKEND BRUNCH 110 AL MOLO RISTORANTE ITALIANO

122 76 68 91 96 97 115 106 108

BABA POOL CLUB CASA ROCES ATELIER 317 MASSETO RESTAURANT ROTISSERIE SAVOY BISTRO SPOON by Alain Ducasse XO46 NEW VISAYAN ROOM ZUZUNI

WINE LIST 67 9 SPOONS 69 AMALFI CUCINA ITALIANA 70 ANZANI 111 ARMANI/AQUA 68 ATELIER 317 122 BABA POOL CLUB 71 BAUHINIA FILIPINO CUISINE 72 BOURBON STREET 74 CARPACCIO 76 CASA ROCES 78 CHESA BIANCA 79 COVA TAPAS Y SANGRIA 120 DANNY & COMPANY 80 DOS MESTIZOS 83 I’M ANGUS STEAK HOUSE 84 KASBAH 113 LA CUCINA ITALIANA 85 L’ ENTRECOTE 91 MASSETO RESTAURANT 92 PARADISE BAR & AL FRESCO RESTAURANT 114 NOBU INTERCONTINENTAL HONG KONG 94 PESCADOS 95 RESTAURANT ALCHEMY 96 ROTISSERIE 97 SAVOY BISTRO 115 SPOON by Alain Ducasse 99 THE ALPHA by Chef Billy King 100 THE GRILL HOUSE 104 THE WINE MUSEUM 102 TORO RESTAURANT & BAR 105 UPPER EAST RESTAURANT 106 XO46 NEW VISAYAN ROOM 107 YATS RESTAURANT 108 ZUZUNI

w w w.dineasiaguide.com

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CREDITS 12-13 HERB’S BEST INTERNATIONAL, INC. Penthouse A, Venture Bldg., Prime cor. Market Sts., Madrigal Business Park, Ayala Alabang, Muntinlupa City T: +632 822.7165 +632 506.2745 (mobile landline) TF: +632 584.6600

40-42 RALPH’S WINES AND SPIRITS Philippine Wine Merchants Compound 2253 Aurora Blvd. (formerly Tramo), Pasay City P: +632 832.2523 E: support@ralphswines.com W: www.ralphswines.com

51-52 THE BAYLEAF HOTEL Muralla corner Victoria Streets, Intramuros, Manila P: +632 318.5000 F: +632 318.5001 E: inquiry@thebayleaf.com.ph W: www.thebayleaf.com.ph

M: +63 917 531.1000 +63 922 885.6568 W: www.herbsbest.com

14-15 MALAGOS FARMHOUSE Bolcan Street, Agdao, Davao City P: +63 82 226.4446 M: +63 917 700.1205 E: sales@malagosfarmhouse.com W: www.malagosfarmhouse.com 30

129

OCS ALVAREZ PHOTOGRAPHY Acme Innovatives Studios 2/L Golan Plaza, 333 Katipunan Avenue, Loyola Heights, Quezon City P: +632 466.6637 +632 799.2953 M: +63 917 942.7107 +63 920 952.8347 E: acme.innovatives@yahoo.com W: www.ocsalvarez.com.ph

SUMMER-FALL 2012

56-57 SRI PANWA 88 Moo 8, Sakdidej Road, Vichit, Muang, Phuket, Thailand P: +66 7637.1000 F: +66 7637.1004 E: chill@sripanwa.com W: www.sripanwa.com 58-60 LIFESCIENCE CENTER FOR WELLNESS PREVENTIVE MEDICINE 8/F ACCRA Law Tower, 2nd Ave. cor. St., Bonifacio Global City, Taguig City P: +632 828.5433 M: +63 917 573.5433 E: info@lifescience.ph W: www.lifescience.ph

DININGRENDEZVOUS

BARCINO BRANCH OPENING ALABANG TOWN CENTER

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MARCH 22, 2012

Branch opening ribbon cutting

Barcino Sales Director Uri Singla with Marketing Director Besay Gonzalez

Dine Asia’s Mary Anne Meily with His Excellency, Jorge Domecq, Ambassador of Spain, his wife and friends of Barcino

Barcino Alabang Town Center Facade

Barcino Alabang Town Center Interiors

Barcino Wine Bar

YATS WINE SHOP LAUNCH ENDERUN COLLEGES

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JUNE 30, 2012

Denny Wang with Ed Miguel and Jake Aeropagita

Opening Party

Enderun Shop Entrance

Mr. Bruno Haman, Jake Aeropagita, Ed Miguel

Wine Shop Shelves

Wine Tasting line up

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DININGRENDEZVOUS

BOLLA WINE DINNER

PAPPARAZZI IN EDSA SHANGRI-LA

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JULY 12, 2012

Bolla Wines

Chef Jimmy Delfin, Raymond Joseph, Chef Roland Laudico, Chef Jacky Laudico and Dagfinn Moe

Guests

Daniel Blais (Shangri-la Hotel Makati, Head Sommelier & Beverage Director), Raymond Joseph Chef Roberto Cimmino and Ivy Ong

Markus-Ickelrath, Sabino, Malte Hollman and Tobias Welte

Mildred Demole (PWM, On-Trade Head), Raymond Joseph (PWM, Director for Sales & Marketing) and Jordan Chong (Dusit Thani, Assistant)

ROXY SIARGAO INTERNATIONAL WOMEN’S SURFING CUP SIARGAO

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MAY 3, 2012

Nilbie Blancada

Daisy Valdez

Nilbie Wins

Manette Alcala

Kim Woolridge

Cloud 9 Tower

SUMMER-FALL 2012

DININGRENDEZVOUS

ILOILO SUPERMARKET PRESENTS MADE IN USA ILOILO CITY

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JULY 1-30, 2012

A month-long celebration of the best imported food and products from the United States of America.

Mr. Johnny Que, owner of Days Hotel, Iloilo and Hon. William Verzani, Trade Attache

US Trade Attache William Verzani speaking before the guests

US Trade Attache William Verzani during the ribbon-cutting

Event logo

Hon. William Verzani, Trade Attache and Mary Anne Meily, Editor-in-Chief

Bing Daza, Elaiza Choi, Ms Feon of USMEF

Mary Anne Meily, Elaiza Choi, Ms Feon of USMEF

Ms Kathy Yao of Happy Living hosting a Wine Appreciation

Mary Anne Meily, Editor-in-Chief, Bing Daza, Executives from BDO iloilo, Elaiza Choi and friends

Buffet Reception at Days Hotel

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DININGRENDEZVOUS

LAUNCHING OF DINE ASIA SPRING-SUMMER 2012 ISSUE AMBASSADOR IN PARADISE RESORT, BORACAY

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MARCH 29, 2012

The event was attended by general managers of different hotels and resorts, chefs and owners of selected restaurants, owners of leading Spas, Mandala Spa & Villa and Tirta Spa and friends of Dine Asia from Boracay.

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SUMMER-FALL 2012