Dine Asia Spring/Summer 2012

SPRING/ SUMMER 2012 w w w. d i n e a s i a g u i d e. co m

YOUR COLLECTION OF CULINARY EXCELLENCE Gourmet in Paradise :: The One-Stop Mexican Cultural Experience :: Superfoods Demystified :: A Taste of Authentic Thai Food! :: Thai Cuisine at its Best :: Travelling Through Time with Chef Andre Malarky :: The Many Faces of Shari Villagante :: Bringing The Winds of Change to Ambassador in Paradise Resort :: S w i s s B l i s s : : U r b a n O a s i s i n t h e M o u n t a i n s : : T h e Ti r t a S p a E x p e r i e n c e

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FEATURESCONTENTS

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34

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entice your appetite:: 8 10

Agave Mexican Cantina: The One-Stop Mexican Cultural Experience Superfoods Demystified

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satisfy our bellies::

let’s talk about it::

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12

26

14

Thai At Silk: A Taste of Authentic Thai Food Mango Tree: Thai Cuisine At Its Best

over dinner:: 16

Gourmet in Paradise

spice it up:: 20

Enlightenment and Illumination of Food For The Soul

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Traveling Through Time With Chef Andre Malarky

The Many Faces of Shari Villagante The Bridge Program of Soulciety

with wines + spirits:: 28

Slow Wine and Slow Food For Fast Movers

to flatter our cravings:: 32

Kristian Raymundo: Bringing the Winds of Change to Ambassador in Paradise Resort

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36 38 40

Hannah’s Beach Resort and Convention Center: The Tropical Paradise of the North Moevenpick Resort and Spa: Swiss Bliss Casa Ibiza: Urban Oasis in the Mountains One Azul Boracay Resort: Back to Basics

pampering wellness:: 42 46 48 50

LifeScience: Health Becomes Personal Mandala Spa and Villas: Redefining Essence and Service The Tirta Spa Experience Nourish Your Soul…

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RESTAURANTSCONTENTS

PHILIPPINES:: 55 57 58

59 60 61 62 63 64

ANZANI AGAVE MEXICAN CANTINA BRASSERIE BOHEME

by The Gustavian CARPACCIO CENTURY TSUKIJI CHESA BIANCA DOS MESTIZOS HAPADOG HAYAHAY TREEHOUSE BAR & VIEWDECK 65 I’M ANGUS STEAK HOUSE 66 KASBAH 67 L’ENTRECOTE 68 LAB-AS SEAFOOD RESTAURANT LE CHEF AT THE MANOR 69 70 LULU RESTAURANT MAMU’S RESTOBAR 71 72 MANGO TREE 73 MANGO TREE BISTRO 74 MANNY O’S WINE & TAPAS NECTAR RESTAURANT 75 77 PARADISE BAR & AL FRESCO RESTAURANT 78 OPUS RESTAURANT AND LOUNGE 79 PESCADOS RESTAURANT ALCHEMY 80 81 ROTISSERIE 82 SIMPLY THAI 83 THAI AT SILK

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THE ALPHA 85

by Chef Billy King THE GRILL HOUSE 86 87 THE LAZY DOG CAFÉ 89 TORO RESTAURANT & BAR TOKI JAPANESE FUSION & 90

FINE DINING YATS RESTAURANT 91 92 ZUZUNI

HONG KONG:: 94 95 96 97 98 99 100

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

MALAYSIA:: 102

GREEN GREEN ORGANIC KITCHEN

TAIWAN:: 104

DANNY & COMPANY

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v When you think of summer, what is the first thing that comes into your mind?

The sun….the heat…with all of us coming home for a vacation, families reunite, and plan by heading out of the city. Of course, we think about spending summer days on a refreshing note by relaxing on the beach!

This alone is our reason, for the first time, to take you to a world-class destination where we will enjoy everyday gourmet at Paradise Bar and Al Fresco Restaurant of Ambassador in Paradise Resort in Boracay, which graces the cover of our latest edition.

Also in this issue, we introduce the concept of superfoods and its health benefits.

We are happy to feature celebrated Boracay chefs Josh Boutwood and Andre Malarky.

Ambassador in Paradise Resort’s general manager Kristian Raymundo relates how he is bringing the winds of change to his resort, and many more exciting features.

As in past issues, we feature new innovative restaurants from additional cities throughout the country.

Since last issue, we started featuring restaurants from different regions around Asia, highlighting their cuisines

and promoting their services. And we believe we have selected the best in each country. In future issues, we will be adding the finest establishments in more Asian cities.

EDITOR’S NOTE

As always, I would like to thank the most dedicated and ever loyal Dine Asia team I have ever assembled who made this, another feather to our caps, once again possible.

And I appreciate the continuing support and trust of good friends who never cease to believe in Dine Asia.

Most of all, above anything else, everything would not be possible without the continued guidance of our Lord above.

To our readers, our gift of gratitude to your never-ending words of praise and encouragement is to bring the very best and most exciting features you can ever find. And that’s a promise.

Let’s all have fun and enjoy the summer!

Mary Anne Meily

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Agave Mexican Cantina:

The One-Stop Mexican Cultural Experience Providing Filipinos with an authentic Mexican gastronomic adventure, Agave Mexican Cantina is a refreshing approach to culinary arts.

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eintroducing Mexican cuisine in the Philippines, Agave Mexican Cantina operates in three prime locations in the metropolis: Eastwood City in Quezon City, Bonifacio Global City in Taguig City, and at Tomas Morato in Quezon City.

Agave Mexican Cantina’s original concept came from American national Chris Maier who, after traveling to different parts of Mexico and trying out the different kinds of food that they offer, thought that a Mexican restaurant would be a big hit once introduced in Asia.

So what can we find in Agave Mexican Cantina?

Everything in the menu is a must try.

Crowd favorites among the appetizers are nacho grande, calamari fritos, guacamole and chips, mini taco sampler, and buffalo wings. Customers are guaranteed to want to come back once they have tasted bestselling dishes such as fajitas, burritos, chimichangas, quesadillas, tacos, and enchiladas.

A new bestseller is the Crispy Pork Belly Grande, a generous sharing-size portion of crispy-skinned tender pork belly served with a selection of veggies and sauces with flour tortilla wedges for wrapping. Another one is Chipotle Pork Sisig, Agave’s own version of the local sisig. Guests can also try and savor the explosion of flavors offered in the mixed grill section, such as Grilled Mexican Chops, Agave Baby Back Ribs, Chargrilled Rib Eye Steak, Yucatan Skewers, and Salmon a la Veracruz.

Desserts are also a big celebration at Agave Mexican Cantina. The choco-ba-

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nana taquitos, coco-mango chimichanga, chocolate-strawberry flan, boca negra, and the signature dessert Agave fried ice cream are among the sumptuous choices that everyone will find hard to resist.

The original and authentic Mexican restaurant boasts of an impressive bar list - margaritas, cocktail drinks, beers, and wines. Whatever the occasion calls for, Agave has it. But over the last few years, they’ve become most famous for their bottomless margaritas. Available in two

flavors all day everyday, these unlimited cocktails start at just P295.

During the day, Agave offers a family friendly environment where kids eat free every weekend. But after the sun goes down, the lights go low and the music comes up as the margarita drinkers and party-goers come out to play.

Enjoy a Mexican cultural experience and a genuine Mexican feast and party when you visit Agave Mexican Cantina.

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DEMYSTiFiED BY: AnGELO nARCiSO SOnGCO www.dineasiaguide.com

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any misconceptions discourage people from eating as healthily as they should – that nutritious food is tasteless, boring, difficult to source ingredients for and prepare, tastes like cardboard, and makes one feel like a cow. The list goes on and on! Admittedly, even for those who eat a balanced diet, it can be a challenge to eat enough vegetables and fruits to meet daily nutrient requirements. Fortunately, there’s a convenient way of powering up your diet without necessarily turning vegan or vegetarian – superfoods!

are oftentimes presented in the form of dehydrated or freeze-dried powders so it can reach the Philippines in optimum condition. Pure Acai from the Amazon rainforest is available as a deep purple freeze pure dried powder; goji berry comes from the Himalayan Mountains in China; while colon-cleansing chia seeds come from South America. Maca powder from the Andes Mountains is a natural hormone balancer for women. Men love the way it gives sustained energy.

The Philippines, being a rich agricultural country, has its share of superfoods –malunggay (moringa) is great for blood detoxification and nutrition; different kinds of seaweed are high in minerals; durian, coconut, guyabano (soursop) each have marked health benefits from their consumption of providing good cholesterol, mood-enhancing effect, and anti-cancer properties.

Simply put, superfoods are the combined elements of both food and medicine. They are a class of the most potent, super-concentrated and nutrient-dense foods on the planet. Similar to what Western medicine calls functional foods, they are called as such because they contain large amounts of beneficial nutrients and/or have remarkable health benefits even when consumed in small amounts.

Among the most popular nutritious superfoods raved about the world over are: • chia seeds – colon cleansing for natural detox • goji berry, blueberry, Acai – potent antioxidant • maca – hormone balance, stamina and libido enhancement • malunggay (moringa) – for blood detox and nutrification • spirulina, bee pollen – for immunity boost • raw cacao – for magnesium, iron and fiber • virgin coconut oil – healthy fat Though Western medicine and the pharmaceutical industry are sometimes quick to dispel the health benefits attributed to superfoods, a lot of these have been around for many centuries and have countless anecdotal evidence on its effects. Several come from such exotic places and look like stuff from a chemistry experiment. imported superfoods

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The easiest way to incorporate superfoods into your everyday diet is consuming it raw by mixing a teaspoonful in your favorite smoothies, oatmeal, or cereal. Goji berry, blueberries, and raw cacao can be toppings on ice cream or salads. Some superfoods can be cooked without losing the health benefits. Maca can be baked into cookies, bread, and cakes while chia can be used in salads and stir-fried dishes. Consume individually or combine depending on your body’s needs for the day.

The key to healthy living in general with superfoods is to be creative with flavor combinations and to experiment with variety and not take things too seriously! Enjoy!

ABOUT THE AUTHOR: Angelo narciso Songco Angelo, a hotel and restaurant administration graduate at the University of the Philippines in Diliman, has been with the hospitality industry for many years before being bitten by the entrepreneurial bug. He co-owns the healthy eats-restaurant store, Sugarleaf… foods that nourish, where he lends his experience in marketing, business development, public relations, and corporate social responsibility.

Sugarleaf advocates healthy living and eating through the consumption of organic, natural, and superfoods

which are the main ingredient in many of its healthy delicious menu offerings, from soup to salad, main courses to desserts, drinks and even Jello’s probiotic ice cream named after his childhood moniker.

He is a board member-public relations officer of the EVA Charity Foundation whose advocacy is uplifting the lives of indigenous peoples throughout Region iii (Pampanga, Tarlac, and Bataan). He is a also freelance marketing communications and public relations consultant and dabbles in event hosting and copywriting.

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THAi AT SiLK:

A Taste of Authentic Thai Food!

BY: DENISE FOZ

Spring Rolls, Tung Tong or Crispy Shrimp and Coriander pastry, as well as the delectable Chicken Satay with Thai Curry Sauce.

With the restaurant’s absolute commitment to authenticity and quality, Thai at Silk makes all their dishes from scratch, down to their own tamarind sauce.

if you’re craving for delicious seafood, do not skip ordering their Seafood Satay which is a plate of marinated skewers of Prawn, Squid, and Snapper fillets that come with a delightful dipping sauce of palm vinegar mixed with various condiments. And of course, everyone’s favorite, the famous Pomelo and Shrimp Salad is something you do not want to forget trying, too!

To fully enjoy your lunch or dinner out, Thai at Silk also offers an extensive wine selection that goes well with the flavors of Thai Food, a full bar service, as well as an extensive list of cocktails which include Pandan Martinis, Lemongrass Martinis, and Thai at Silk’s own Ginger Zinger for guests to enjoy. Happy Hour is from 6pm8pm on selected drinks every day.

no Thai meal is complete without a taste of curry, and to make sure everyone gets to try their dishes, you can talk to the staff to have the spice level adjusted according to your preference. if you’re not a fan of spicy food, try the Green Chicken Curry. Other crowd favorites are the Roast Duck in Red Curry, and the lip-smacking, stewed-for-hours Beef Shank in Mussaman Curry.

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t the Serendra lifestyle mall in Fort Bonifacio is a Thai restaurant that’s ideal whether you’re on a date, you’re having lunch with your friends, or out to have a family meal – Indeed, Thai at Silk is the perfect place to leisurely enjoy delicious and authentic Thai food.

Thai at Silk celebrates the wonder of true Thai cuisine. Start off with the traditional Tom Yum Talay, a sour and spicy seafood soup with hints of galangal, lemon grass, and coriander, then choose from their mélange of different mouthwatering appetizers, like their bestselling Thai

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While their menu is extensive, every dish is prepared well, proving that they only craft intricate and harmonious presentations of taste and flavor. The restaurant’s cozy and chic interiors impart a subtle elegance that serves as an ideal backdrop for enjoying Thai at Silk’s sophisticated and authentic cuisine.

Thai at Silk also offers various desserts, like the Mango Sticky Rice or the house-made ice creams of Durian, Coconut, Mango, and Strawberry. You might also want to try the classic Thai milk tea, a sweet chai-type tea served traditionally with whole, or sweetened condensed milk, that makes a decadent dessert drink.

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MAnGO TREE:

Thai Cuisine At its Best BY: KATHLEEn ASUnCiOn

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n the city of Bangkok, Thailand stands a restaurant that is loved by many.

Thai locals and foreigners alike flock to this restaurant to sample wellloved Thai dishes. Standing in the front yard of the restaurant is a huge mango tree where the establishment got its name.

This quaint restaurant located at the heart of Silom Road is now in the Philippines.

Situated right across Bonifacio High Street, Mango Tree, is open to anyone who wants to enjoy authentic Thai cuisine.

place that foodies have been raving about. Mango Tree opened its doors to the public last March 7 and had its grand opening last March 27.

Mr. Eric Teng, the man responsible for bringing Mango Tree to the Philippines was kind enough to let us in on how Mango Tree reached Philippine shores.

Mango Tree is his wifeâ&#x20AC;&#x2122;s favorite restaurant in Thailand. it so happened that a friend was looking for business tie-ups in the Philippines. When Mr. Teng found out that it was a Mango Tree franchise, he immediately told his wife who was very excited about the idea. Mr. Teng jumped on the opportunity and Mango Tree was brought to our country in 2010. When branching out to different countries across the globe, a parent restaurant, Mango Tree, should be first put up followed by the Mango Tree Bistro. However, in the Philippines, it was a different story. The current location of Mango Tree was not yet available in 2010 so the owners decided to put up Mango Tree Bistro instead.

Mango Tree Bistro first opened in Trinoma on October 2010, followed by Mango Tree Bistro in Greenbelt 5 last September 2011.

Both restaurants have been attracting diners because of its authentic Thai food and relaxed atmosphere. Since 2010, Mango Tree Bistro has been the go-to Thai

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Since debuting in Thailand in 1994, Mango Tree has been satisfying the palate of Thai food lovers. Mango Tree has mushroomed in different countries since then. With branches expanding to Bangkok, Dubai, Hongkong, London, Tokyo, Macau, Busan, and most recently, Manila, Mango Tree continues to provide quality Thai dishes to foodies worldwide.

Mango Tree has its way of staying true to its Thai roots while adapting to the culture of every country it is located in. in Bangkok, Mango Tree has a very cozy feel of being in a Thai-style home. The house was the former residence of King Rama Vi of Thailand. Diners will get a feel of eating at home amidst wood interiors while sampling Thai food prepared by Mango Tree CEO, Chef Pithaya Phanphensophon.

The restaurant opens out to a breezy courtyard and lush greenery. Mango Tree London is found at the heart of Belgravia and is just a stone’s throw from the Buckingham Palace. The restaurant

exudes British flair and reflects the refined and elegant British way of life. Dubai nationals as well as tourists will dine amidst marble and hardwood floors, intimate lighting, and a gold leaf ceiling in Mango Tree Dubai. Diners will enjoy the luxury and sophistication of Dubai while feasting their eyes on a picturesque view of the Burj Khalifa and the Dubai Fountain. The Philippines, being a tropical country, the Mango Tree interiors are spacious, light, and airy with a high ceiling and modern furniture. On the other hand, the Mango Tree Bistros in Trinoma and Greenbelt have a more relaxed atmosphere and veers toward casual dining as compared to the newly opened Mango Tree in Bonifacio Global City. The loft style restaurant’s designer and architect are Cesar Gaupo and Marc Teng respectively.

Mango Tree boasts of a Filipino staff, trained in Thailand, and two Thai chefs in the restaurant who have been with Mango

Tree for many years. When in Mango Tree, guests will be greeted by a staff that is warm, welcoming, and friendly, reflective of the warm hospitality that Thailand, the Land of Smiles is known for. Patrons will get the feel of being treated as if they are guests in someone else’s house. Thai food is known all over the world for being spicy, however, diners who are not a fan of spicy food will also enjoy non-spicy dishes at Mango Tree. Mango Tree serves up dishes suited for everyone’s taste. With a number of Thai restaurants available in the metro, Mango Tree stands apart from the others by putting emphasis on quality, fresh ingredients. They put emphasis on the mixes and sauces and are strict when it comes to taste and presentation. Enjoy authentic Thai soups, salads, grilled dishes, and desserts and pair them off with a good wine list while in Mango Tree. Get a mix of the traditional and modern Thai cuisine at Mango Tree, Thai cuisine at its best.

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Gourmet in Paradise

Enjoy everyday gourmet in one of Boracayâ&#x20AC;&#x2122;s foremost restaurant authority on haute cuisine, and experience more than just a culinary innovation.

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or locals and tourists alike, the island of Boracay is truly paradise found.

Officially recognized as having one of the most beautiful beaches in the world, the seven-kilometer stretch of pristine white sands that features a strip of five-star resort hotels is a traveller’s treasure when it comes to first-rate amenities and world-class accommodations. Aside from this, the strip also features a restaurant row consisting of stand-alone and in-house establishments that offers the very best in gastronomic fare, virtually becoming a culinary haven for both simple food lovers and for the more discerning gourmet enthusiasts.

Living up to its name and reputation as a dining utopia is Paradise Bar and Al Fresco Restaurant, the all-day dining restaurant of the Ambassador in Paradise Resort. Located in Station 1, Paradise Bar and Al Fresco Restaurant offers a diversified menu of international cuisines, ranging from American, Asian, and Continental to Filipino and Korean. Also available are grilled, seafood, steaks, and vegetarian dishes for the more particular diners.

The restaurant serves lunch and dinner daily with generous full course meals consisting of soups, salads, appetizers, main entrees, and a choice of all-time favorite desserts or tropical fresh fruits.

A Seafood Set Dinner Menu welcomes diners on Sundays. The meal begins with Mixed Seafood Bouillabaisse and followed by Smoked Salmon Wraps on Toast with Tomato Salsa and Mango Coulis. For the main course, there is the sumptuous Duo of Grilled Tuna Medallion and Prawns with Dill-Hollandaise on Pumpkin Mashed Potato and Spring Vegetables.

Tuesdays afford diners with a Mix And Match Set Dinner Menu, which has Braised Beef Shank Niki Noodles with Egg Omelette (julienne of root and leaf vegetables in Asia spice-infused broth) for the soup, Salmon and Squid Tartare (fresh dill pesto-coated brunoise of salmon and squid with baby capers, leeks and mango topped with grated eggs) for the salad, and Thai Red Chicken Curry (mild red curry-marinated grilled chicken with Rita’s pita bread and steamed rice) as a delectable dish to end a hearty meal.

Grilling is presented as a culinary art every Thursday when the menu features grilled items, such as Grilled Chicken in Lemon Grass Broth, Braised Bok Choi, and Vegetable Julienne, Grilled Salmon on French Bread with Cream Cheese Spinach, Cherry Tomato and Feta Cheese infused with Caper Butter Sauce, and Cumin and Rosemary-Scented Grilled Lamb Leg on Ratatouille Couscous Rice with Tomato, Cucumber and Feta Cheese Salad.

Mediterranean cuisine takes the spotlight every Friday. A healthy soup of Ricotta Cream Cheese and Cloves-Infused Roasted Pumpkin starts the day right. A savoury appetizer of Cured Salmon Salad with Mango Coulis and Dill Vinaigrette then follows. A mouth-watering main dish of Rosemary Grilled Beef and Chicken Medallion with Gratin Dauphinois, Vegetable Galette and Brandy Cream Sauce ends the full course.

Resident chef Fulgencio Fulgar’s “Touch of Fortune” Set Dinner Menu is the weekend special on Saturdays. Sample the Black Truffle Oil Shiitake and Button Mushroom Cappuccino. Stimulate your appetite with the Seared Scallop on Sautéed Spinach with Sauce Béarnaise. Finally, feast on Slow-Braised Beef Shank, Roasted Pimiento and Carrots in Thyme-Infused Cream Sauce with Lemongrass Flavored Mashed Potato.

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But what differentiates Paradise Bar and Al Fresco Restaurant from the rest of the competition is its freestyle cooking, granting the preferences of customers on what and how they wish their food to be and improvising along the way. “You can order anything, even not on the menu,” shares Nikki, the Filipina wife of Dutch owner Johan Jacob Philip Van Der Tak. For this flexibility alone, diners have the all the reason to return and continue to satisfy their discriminating tastes. The bestsellers among habitués are the chicken bacalao, their own version of the traditional Portuguese dish, and the Filipino classic adobo.

The 33-year-old Nikki recounts how Ambassador in Paradise Resort is an offshoot of her husband’s two-star hotel in Holland. “Johan owns Ambassador City Center. When we came to the country to put up a resort on the island, we had several diplomatic terms in mind until we finally settled with a name which became acceptable to many.”

For the past three years and more than one year of full operations, the resort, with 50 spacious rooms and one presidential suite, and restaurant has been attracting regular customers, bringing in a steady stream of visitors looking for something unlike any other in terms of food and lodging. This prompted Nikki to introduce a rewards-based loyalty program for frequent and long-staying guests which she aptly called Passport to Paradise.

Because of its beachfront location, Paradise Bar offers an al fresco setting where dining is always a breeze, so to speak.

The cool gentle winds more than make up for a delightful lunch or dinner. Adding functionality to the outdoor scenery are all-weather wicker armchairs and lounges with soft cushions, including wicker round and rectangular tables with glass tops. Of course, there is the quintessential sunset view over the horizon for a romantic evening of bar drinks and hors d’oeuvre, what better way for a nightcap.

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With a respectable showcase of an appetizing array of gourmet meals, it won’t just be another day for you and me in Paradise Bar and Al Fresco Restaurant.

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“Enlightenment and Illumination of Food for the Soul” More passionate than ever, avant-garde Josh Boutwood continues to reinvent his newfound cuisine in Boracay’s restaurant scene.

Part 2

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hef Josh Boutwood had been back in Spain managing his mother’s kitchen for almost five years, when he traveled to the Philippines for a vacation and met his Swedish wife, Nilla Ström.

She convinced Josh that Scandinavian cuisine would be perfect for him. Nilla, just like his mother before her, facilitated her professional recourses and found Noma, a two Michelin star restaurant in Copenhagen, Denmark.

“I sent my CV to René Redzepi (head chef and owner) and within a few weeks, I was invited to do a stage there.

I was very nervous and feeling slightly out of place due to the extremely high standards. I always went straight to work.

I would start at eight in the morning, and we would be preparing the lunch menu all morning. After lunch, we would go directly into the evening preparation.

At five in the afternoon, we would have breaks for half an hour, thirty minutes to eat, drink coffee, and have a smoke! And

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then we would cook deep into the night until two in the morning. I continued this rhythm for a number of weeks and found that this was the moment my culinary eyes opened and my mind started to shift gears. I was addicted, and there was nothing else I wanted to do but cook.”

After Noma, Chef Josh landed the position of sous chef at Svaneholm Slott, a 15th Century castle on the outskirts of Malmö, Sweden. The opportunity allowed him to experiment with his newfound cuisine. Then, he did another stage in restaurant Trio. By this time, he had begun to consider the possibility of opening a restaurant himself. After more than a year, he left as executive head chef at Svaneholm Slott and started to scout for his own enterprise back home in the Philippines. After months of searching for a spot, Chef Josh found himself almost begging for a place when the Café-Mediterranean Corp. offered him a potential joint venture, where he could apply his innovative approach to food and express his gastronomic personality. The dream had become a reality.

“I learned so much and was overflowing with ambition. I wanted to

BY: CLAUDINE ALVAREZ

explore the possibilities of the island’s produce, knowing that there weren’t many restaurants pushing boundaries.”

Chef Josh specifies his reasons for returning to the Philippines, “The cuisine in the Philippines has many roots from many countries, a cuisine that is hard to replicate. So I decided that I would invent a new style of cuisine focusing only on local and sustainable ingredients. I’m not a classical chef. If anything, I’m very rebellious when it comes to food. I want people to see that there is more to food than tradition.”

Josh Sacapaño Boutwood is a passionate chef with an aura of humility.

A devoted advocate of sustainable and local produce, he has the all the makings of an artist who can put the Philippines on the culinary world map.

I get the sense from speaking to him that he is not quite at the stage where he ultimately wants to be at, but is defiantly on the road there. When asked where his future lies, he is philosophical, “Where my ambition takes me.”

With regards to his inspiration, Chef Josh is similarly Zen. “Looking through a window is better than a computer screen. Inspiration is something you don’t look for, it finds you.”

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Travelling Through Time with Chef Andre Malarky Chef Andre revisits his past and shares his life experiences that led him to his profession.

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BY: KATHLEEn ASUnCiOn

arly on, Chef Andre Malarky has already been exposed to various cuisines. Thanks to his parents’ decision to move to Toronto, Canada when he was still a child. Living there allowed a very young Chef Andre to appreciate food of different cultures from around the world. Coming from a family of foodies also played a very important role in his adult life. it is no surprise that Chef Andre ended up doing what he is doing now - a chef at his Tito Binggoy’s restaurant in Boracay, Dos Mestizos. While other chefs look to famous chefs in the industry as their greatest influence, Chef Andre considers his family as his greatest influence. For him, belonging to their family means believing that food is not just for nourishment, but also meant to be enjoyed.

At sixteen, Chef Andre had his very first job at the fast food giant, McDonald’s. This started his path in the culinary industry. He regards his training in fine dining restaurants, particularly at Oro Restaurant, as the best training experience he had, being a part of one of the best teams he’s ever had the honor to work with and learn from. During his last year in high school, Chef Andre knew he wanted to be a chef.

He worked at the Hilton in Toronto for six months under a school program. This is where his eyes were opened to the culinary industry. While at the Hilton, Chef Andre recalls seeing a real chef for the first time.

The experience served as a solid foundation for what he has achieved and where he is now. He explains, “That’s how you begin. Start at the bottom. The few skills you learn will accumulate along the way, and these will eventually turn into something in the future.” Chef Andre also adds that if you start at the bottom, you will realize how much you know when you’re at the top.

When he returned to the Philippines for a vacation, Chef Andre had the opportunity to check out Dos Mestizos. Like a kid seeing things for the first time, he was blown away by what he saw in the restaurant.

Being so used to a fine dining establishment where everything is so stiff and standard, Chef Andre was

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awed by the laid back atmosphere. Seeing the people dining, talking, enjoying the music, and just having a good time made him realize that “This is how you enjoy food; the entire experience is enjoying food with your family and friends.” And just like that, Chef Andre fell in love with Dos Mestizos. What was supposed to be a three-week vacation became a prolonged stay that lasted for one year and six months. He worked there, in charge of overseeing the standardization and consistency of the food. His expertise is reflected in how the restaurant operates, wherein attention to detail and efficiency is important.

When asked about his specialty, Chef Andre shares that he does not specialize in any specific cuisine. He mostly thinks of the ingredients and how they work together. He continues, “it is not a matter of specialty; it is a matter of what you can create.” When solicited for the secret behind his success, Chef Andre Malarky quips, “Love what you do. if you love it, you will succeed no matter what venture you go into.”

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M

any years ago, males were the more dominant gender in most professions.

However, changes in society paved the way for females to excel in industries mostly dominated by men. in the world of photography, more and more women are proving to be equally good as their male counterparts. Let us get to know a woman who is making waves in the world of photography.

The Professional Photographer Shari Villagante has been a professional photographer for 20 years.

She worked as a photographer for Proex Studios in her early years. Shari bagged several awards while working for the company. One award is Photographer of the Year for Wolf Camera.

She won this award for four years in a row. She is also the only photographer to have taken over 12,000 sittings for the company. Another one of her many achievements include the Advanced Portrait Competition Achievement Award for completion of all 45 different categories. Shari was also top sales for the company for 5 years.

This is a very difficult feat considering there are over 500 photographers who work for the company. One day, she decided to leave the company and start her own photography business.

This bold move proved to be a good one because she has over 500 customers in Minnesota. Shari has been coming to the Philippines since 1995 and she moved to Boracay in 2008.

Her professional career is continued here working as a writer and reporter for Boracay Magazine and Boracay Sun newspaper. Shari juggles her career here and the US by going back to the US every year to take photos of her clients in Minnesota.

The Simple Girl A lot of people have a misconception that professional photographers generate a huge income. However,

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The Many Faces of

Shari Villagante this is not always the case if you are a photographer in the Philippines. Shari disclosed that she gets paid 80% less than what she earns in the US yet she chooses to remain here. The weather, culture, and the lifestyle are the reasons why Shari chooses the Philippines over the US. Being the simple girl that she is, some people might be surprised that Shari is totally okay with sleeping on the floor, and hand washing her clothes. She would also complain about certain things being too expensive.

The Visionary for Women Shari dreams of starting a camera club for girls named Girls That Click so she can teach photography and journalism to women. Shari believes that women and men are completely different when it comes to photography. Women, according to her, talk about details and the hows of taking a

photo whereas men talk about equipments and treat everything like a competition.

Simply Shari Shari was also the manager for the Mens Dragon boat Team in Boracay.

She has taken photos of dragon boat races in Manila, Boracay, CamSur, and new York City. Shari claims that sports photography is such a big part of her life. However, it does not make money. Shari is into sports photography because of the love the sport and also to raise awareness and money for the teams. When it comes to business, Shari believes that one should be friendly, creative, and affordable for everyone. Shariâ&#x20AC;&#x2122;s passion for photography stems from believing that photography is about telling a story through pictures as well as making people feel good about themselves.

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very year, a non-profit organization from the San Francisco Bay Area named Soulciety travels to the Philippines and provides education and resources to children living in poverty throughout the provincial areas. The goal of The Bridge Program is to help improve the academics, health and creativity of these children and help them to develop the skills and mindset that will improve their chances to get out of poverty. They learn the importance of proper hygiene, water purification, and other ways to improve their health.

They learn various performing arts such as breakdancing, hip-hop, modern dance, poetry, and music. They learn how to use computers and gain access to the world.

Soulciety also provides much needed supplies and equipment. Since 2009, Soulciety has donated 110 fully-functioning computers, 14,000 books, 13,000 hygiene supplies, 8000 school materials, and 1500 pairs of shoes and has reached about 15,000 children throughout the Philippines. itâ&#x20AC;&#x2122;s a program that takes the available resources of one community, and donates it to a community on the other side of the world thatâ&#x20AC;&#x2122;s in need.

The Bridge Program By: Ron CaRino

One of the beautiful elements of the program are the people that get involved.

This is a collaborative project where numerous organizations and people from the Bay Area, new York and the Philippines work together to help elevate communities out of poverty. Universities and companies donate their used computers, which they would otherwise pay to discard. iT students donate their time to refurbish these computers, while receiving community service hours and work experience that they need to graduate. Local hospitals and dental offices donate toothbrushes and other hygiene supplies, which are product samples that they give to their patients and often expire. Libraries and schools donate their used books, which they would otherwise pay to recycle. High school and college-based student organizations coordinate school supply donations on their campus, which fulfill their community service requirements as an organization.

Freight companies sponsor the shipping of hundreds of boxes of donations overseas, which is beneficial to the company be-

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cause of their tax-deductible donation and social responsibility. Itʼs an entire community uplifting another community.

Furthermore, young adult professionals, educators, and performing artists from the Bay Area and new York travel to the Philippines to facilitate the donations distribution and to provide educational workshops to children in the provinces. During the last mission trip in January-February 2012, locals artists from the Philippines joined the program. Marcus Maguidad (a musician, event promoter, and social networker from Manila) along with his

nephew Tolo Maravillas (a breakdancer/bboy whose crew just recently made it in the finals of a competition held in Manila by a Bay Area group called AllTheWayLive) were a few of the local artists. Marcus has known about the program for years. He has become friends with the program’s mentors and has hosted them at many of his events. it wasn’t until after last year’s mission trip that the idea for him to become involved transpired.

And so he joined the program this year. He taught music workshops that focused on rhythm and percussion. He also performed for thousands of children in Bohol. He is becoming a huge part of the movement. And because of his involvement and through his resources, other people are beginning to get involved as well.

This is how a community is built.

The next educational mission trip is scheduled for January 2013. The focus is to build computer-learning centers at high schools in Batangas, Mindoro, negros and Bohol. To get involved or for more information, please visit www.soulciety.org.

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WITH WINES + SPIRITS

SLOW WinE and SLOW FOOD for FAST MOVERS By: DEnny WanG

S

low-food and Slow-wine all started when too many people found themselves mired in a lifestyle swaddled in stress and impossible desires. The more fortunate ones that can afford regular vacations would escape into the slow lane by checking into plush resorts at difficult-to-pronounce destinations. There they expect to recalibrate their palates for a higher quality of living. Their first meal of the weekend retreat would probably be burgers and fries washed down with a bottle of Shiraz.

Over the years, the notion of slow-food has become well received. now we turn to slow wine.

Defining Slow Wine Unfortunately, the notion of slow wine can’t be conveniently explained in the same converse fashion relative to a fast version. “Fast wine” isn’t nearly as invidious as fast food, so they are more conspicuous.

Fast wines lurk among the slow ones and they don’t always reside in the cheap aisles either. in fact, fast wines can be quite expensive. in a shop with hundreds of selections, it is not always easy to tell which is which.

After a while, some began to ask “can one order nothing more from life?” And that’s where our story of slow food began. in the 80’s an italian food writer by the name of Carlo Petrini led a group of disgruntled foodies in an uprising against the food tyrants of our times - the irreverent overlords of a kingdom we call “fast food nations”. Many saw it as another obstreperous attempt to give fast-food giants an upset stomach. But it gathered verve and gradually turned into a movement. And then in 1989, the Slow Food society was born.

Slow Food soon graduated from being an anti-fast-food opposition group to an international organization. Then the wineloving segment of the membership started the “Slow Wine” movement. Together the two quickly went to work reviving a lost art in life called Slow Living. √What is Slow Food?

Perhaps it is easier to define slow-food as an antonym of fast-food because the latter requiring no explanation. However, fast food is more than burgers, pizzas, fried chickens and microwavable dinners. it is much more insidious than the cholesterol and calorie content of what resides between two innocent looking sesame buns. Fast food is a culture of addiction to convenience and predictability. Those who has fast-food DnA codes in their life-

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Slow Food Advocate, Chef Jacqi Tan of Café Provencal pair up a slow classic cassoulet for me to enjoy with a bottle of slow wine from my cellars, a 1976 Chateau VieusChateau-Certan, Pomerol.

styles soon bring other fast things into their lives; things like instant entertainment, fast social networking and the art of shrinking long words into short but fascinating combinations of numbers and alphabets for SMS purposes.

The Slow-food culture is a totally different kettle of fish. Advocates of slow food exude an air of satisfaction that often entices others to give it a try too. They influence not only the restaurants and their chefs but also the butchers and farmers.

Everyone in the supply chain willingly adopt a slow-food approach to their production methods. They go that extra mile to achieve higher standards even though they have technology at their disposal to achieve acceptable results at a fraction of the bother. That’s why the slow-food society calls their active constituents, “coproducers”, in recognition for their role in the production process of slow food.

There are probably dozens of correct definitions of slow wine. Wine critics frequently rely on the eloquence of wine jargons like terroir and bio-dynamics.

Famers on the vineyards rather prefer to talk up the nobility of notions like organic farming, sustainability and carbon footprints. Clever little things like pesticides, herbicides, and chemical additives would court disparagements. Sometimes, it feels as though they fancy themselves as Mother nature’s little angels sent here to safeguard whatever little is left of the respect she commands on Earth. Then you hear that the alchemist in the winery use wild yeast instead of the commercial lab stuff to imbue more regional personality into the wine. They adopt a system of gravity flow and use expensive temperature-control fermentation vats to avoid masking out the indigenous personality of the wine.

The consumer’s perspective is somewhat different. Drinking fast wines makes one feel like one was engaging in a conversation laced with slogans and canned jokes. These wines are socially proper, politically correct and technically sound.

Unfortunately they all taste the same. And why shouldn’t they? They are all so perfect. Drinking slow wines on the other hand, often moves a person in a way similar to receiving a thoughtful birthday gift

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from someone who had been taken for granted for a whole year. it makes one reflect on and ponder over the littlest of things.

Like fast food, Fast wine is about satisfying customers, not caring for them. There are lots of examples. Ever wonder why wines imported into China are imbued with a slightly higher level of residual sugar? The user-friendly profile satisfies customers; never mind if some are not exactly genuine articles. At the same time diagonally across the globe, European wine icons buy up chunks of South America to make wines that pander to new-age wine buffs. Ever wonder why none of these producers would do that at home under their eponymous labels?

They successfully invented a new genre called new-world wines. it has a lot of very fast stuff in there.

To me the hallmark quality that distinguishes slow wines from the fast is the presence of caring and thoughtfulness in the product.

Caring for the customers might mean doing things in smaller scales to avoid rendering the personal touch obscure in the wine. Producers of slow wine don’t justify everything with the assumption that not everybody can taste the difference. indeed, it is probably true that not everyone cares to find out. But in slow wines, farmers and winemakers simply can’t help but offer consumers the best rendition of the land and the culture of those who live on it.

To care about slow wine, we, the consumers must turn into “slow drinkers” also.

Again it doesn’t have to be about speed at all. it doesn’t mean taking a whole evening to finish a glass of slow wine. it does mean that we have to abandon fast judgments of rating wines with two-digit numbers or a bunch of stars. Summary judgments promote thoughtlessness. Slow drinkers must do their own thinking and put as much care into drinking a slow wine as the producers did making it for them. After all everybody is a co-producer.

Pairing slow wine with slow food A thoughtful meal is a real treat any time of the year. Up until recently, when i was tasked to pair wines for a dinner, i worried about palate dynamics. These days, i find myself paying more attention to the ambient harmony between wine and food.

Slow wine with slow food is not just a rule of thumb; it is the only way to make a dinner sincere and memorable. Pairing a fast wine with slow food on the other hand, would be an egregious act of indecency.

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Slow food doesn’t always requires hours to cook as this thoughtful combination of a bottle of Bernard Mollard Morey’s 1995 Chassagne-Montrachet Les Chevenottes ler Cru and a dish of Seared Barracuda Fillet served with French beans with Spinach & Oregano Risotto stuffed Cabbage Parcel proves so eloquently.

Apart from effusive proselytizing, the “slow” movement can’t expect to covert anyone without first getting its acts together. For starters, they have to offer us a better reward for taking a leap of faith from fast to slow. After all, giving up Burgers and Shiraz is asking a lot from a regular person who has one eye glued to Facebook and the other one on Gossip Girl. Restaurants and wine bars have to perform their duties as co-producers and give us at least a glimpse of the rewards that await us in the promised land of slow wine and slow food. in an indifferent world that transacts at ineffable speed, it is ironic that the 21st century lifestyle buzzword is “slow”. Consumers have to be a little more fastidious perhaps, and demand for a little bit of thoughtful slowness in their meals. Many say that the human race is too ensconced in fast-food culture to learn new ways. Call me a hopeless optimist, but i think change is always possible. After all, i Q was once thought to be as unchangeable as destiny and fate but recently proven to be in fact quite possible to be raised. Therefore it is not impossible, even here in these fast cities, to go slow.

But then, even when the wines are slow, it still pays to “drink less, drink better”.

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Kristian Raymundo:

Bringing the Winds of Change to Ambassador in Paradise Resort

i

n Boracay, Ambassador in Paradise Resort is a five-star resort that is attracting numerous tourists and locals because of its impeccable service and world-class facilities.

Luxurious, elegant, and sophisticated, one would think that the resort is at its best, right? Wrong. it’s only starting to get even better than it already is. Thanks to a man named Kristian Raymundo.

Kristian Raymundo has been employed in various fields before. He worked in a call center, an airline, and a casino, but it seems that this is the job that suits him well. He mentions that his mother is his greatest influence in entering his current profession. His mother, an engineer by profession, used to be a manager of a Boracay hotel many years ago. When the opportunity presented itself, he decided to follow in his mother’s footsteps. it was just recently when Kristian Raymundo joined the team of Ambassador in Paradise Resort. He hasn’t lasted more than three months on the job, but he is already running things differently, for the better that is. He tries to be on top of everything - whether it is service, manning, or hiring competent people. individuals who end up working at the resort don’t just apply. Raymundo interviews them either on the phone or personally. As for the heads of the different departments, he tries to import them from somewhere else because according to him, “You must have good department heads. Otherwise, you won’t get any results.” For him, being in the hospitality business requires having not only the right people for the job but also the most efficient ones. Raymundo is totally hands-on when it comes to running the resort. Being a meticulous person helps

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in overseeing every little detail that should be brought to his attention. He backtracks into his childhood experience and strict upbringing and sees that as the reason he was molded to be thorough.

Having worked both in Manila and in Boracay, Kristian Raymundo was able to point out the differences when it comes to managing hotels. According to him, people in Boracay are not exposed to international standards as much as people in Manila. This is why he wants to elevate the standard of service in Boracay. He further adds that training people in Boracay can be a bit of a challenge since they are used to the relaxed and slow-paced way of life on the island.

One of Raymundo’s goals for Ambassador in Paradise is for the resort to be known all over the world. Since a lot of their clientele comes from Europe and other parts of Asia, he believes his goal is very much attainable. Of course, he also

wants the resort to be well-known here in the Philippines, so they are doing all they can to promote it. Raymundo relates that aside from the superb service and firstrate facilities, the resort’s Velvet Lounge is another feature that guests will enjoy.

As the name suggests, the lounge, which is designed by a Dutch interior architect and equipped with a high-end bar, makes use of velvet and the first of its kind on the island.

Usually, resort managers do not like hearing negative things about the establishment they are running but not Kristian Raymundo; he even welcomes them. He appreciates all the comments and suggestions that they get because they are constantly improving their service. He further states, “if we say we’re perfect, then there won’t be room for change.” He may be a rookie, but the future looks bright for Kristian Raymundo and Ambassador in Paradise Resort.

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Hannah’s Beach Resort and Convention Center:

The

Tropical Paradise of the north

H

annah’s Beach Resort and Convention Center was originally meant to be a rest house for the family of retired Col. Ricardo L. nolasco. He bought a parcel of land in Pagudpud, ilocos norte upon an invitation of a close friend aiming to provide a place where his family can rest and get away from the noise and pollution of the city. However, situated in front of the famous and breathtaking Blue Lagoon (Maira-ira Beach) in Pagudpud, Ilocos Norte, Col. Nolasco’s family couldn’t help but share the beauty of the place to the public, having fallen in love with the place amidst rolling hills and mountains. The beautiful scenery is not just the feature that made them fall in

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love with the place; the family also enjoyed gastronomic feasts featuring fresh seafood and local dishes, as well as the warm and friendly people living in Pagudpud. With much coaxing from families, friends, and the general public, the nolascos decided to develop the property, thus, Hannah’s Beach Resort and Convention Center was born.

Beach bums as well as families can choose from a wide selection of accommodations namely: Standard Villa, De Luxe and De Luxe Mountain Side Villa, ViP Villa, VViP Villa, Ocean View Room, Family Suite, Executive and Family Suite, Executive Mountain Side Villa, and Dormitories A & B. The villas are equipped with a refrigerator, air-conditioner, TV and DVD player, hot and cold shower, free use of swimming pool, and 24hour standby generator and an emergency light. Cable TV is available upon request and wireless internet is available on select accommodation packages.

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is an eco-tourism spot duly accredited by local government by promoting and Enjoy the cool blue waters of ilocos with Hannah’s Water and Sand Sports and Recreational Facilities. Choose from speedboat, kayak, pedal boat, rubber boat, banana boat, surf boards, and all-terrain vehicles. Little ones will have loads of fun with the interactive playground, fish pond, and life-size replicas of famous characters. Goggles, life vests, snorkeling gadgets, and floaters are available for rent as well. Guests seeking to be pampered can avail of the massage services by their well-trained and experienced therapists.

the Department of Tourism. in addition to maintaining peace and order, infrastructure this, Hannah’s Beach Resort’s core value developments, economic and livelihood is the preservation and protection of the projects for the communities in their own environment with its carefully preserved little way: by providing employment to landscape and lush vegetations. Guests locals and providing assistance to homewill surely be captivated by the untouched stays through trainings and transfer of sceneries and tranquil atmosphere. The technology to improve the quality of their resort also actively promotes tourism in services and facilities while preserving Pagudpud by having advocacies and the natural resources of the area. With advertising

campaigns

that

features summer just around the corner, beat the

the scenic places and hospitality of the heat and be one with nature in Hannah’s ilocanos.

Hannah’s also supports the Beach Resort and Convention Center.

Hannah’s Beach Resort can also be a venue for seminars, team buildings, weddings, and other events.

The Convention Center can accommodate 300-300 people while the Ocean View Hall can accommodate 80-100 people.

The pavilion is also available and is equipped with a projector with screen, white board, wine and liquor cellar, and a videoke and arcade.

Visitors will not go hungry as they dine in the Grill House Restaurant which has weekend buffets of seafood, indigenous ilocano, Filipino, and international cuisines. Beat boredom while bonding with family and friends in the Game Room and View Deck. The Game Room houses billiards, darts, cards, mahjong set and table, and a mini bar. Go to the View Deck which includes a high-powered telescope and feast your eyes on a picturesque view of the Blue Lagoon and the islets of Dos Hermanos as well as the South China Sea. Work out while on vacation in the resort’s Physical Fitness and Wellness Center with equipments such as a nuga Bed for massage stones for the whole body, Hula Chair for a spinal column massage, Vibrex (Dreambody Spa), Treadmill, All-Purpose Gym, and Infrared Spa (Sauna), and a Stationary Bike. nourish your spirit in the Grotto of Our Lady of Miraculous Medal which has an air-conditioned meditation room.

Hannah’s Beach Resort and Convention Center is not just an ordinary beach resort.

Having exceeded the minimum standards for the operation of tourism facilities and services, Hannah’s

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that include a minibar, in-room safe, cable television, DVD player and high-speed internet access, among others.

Mövenpick Resort & Spa is an ideal choice for a dynamic island experience. Choose to slow down and pamper yourself with the resort’s very own spa that boasts of Zen-inspired treatment rooms with fantastic ocean views. Set within a lush tropical garden, the spa is an ideal setting to simply relax and unwind. Enjoy signature massages and other holistic and beauty treatments. Then later, complete the experience with healthy drinks especially created for the spa. You may also opt for a more active and dynamic pace by engaging in several resort activities, exciting water sports options or just simply indulge in several of the resort’s restaurants, each with its own delectable cuisines.

Enjoy a range of dining options with five restaurants and bars where you are sure to find everything that suits your palate. Manny O’s, located at the tip of the marina and above the ocean, serves fresh tapas. Try Seas if you’re in the mood for seafood inside this contemporary fine dining restaurant. Vanilla Beach Cafe is the resort’s

all day dining restaurant that features a different theme dinner each night of the week. After your meal, you may opt to chill at The Lobby Lounge. With its high ceilings and open, bistro-style area, this is the perfect place to relax inside with a few drinks. Meanwhile, the Sapphire Pool Bar invites you to lounge next to its pool, serving fresh fruit mixes and offering a panoramic ocean view. This bar by the pool serves light snacks and refreshing drinks.

On top of these food and beverage options is Executive Chef Terry Styles, an Australian national whose famous clientele include Catherine ZetaJones, Michael Douglas, Charlize Theron, Robert De Niro, Paris Hilton, and the Duchess of York.

Together with Styles is Executive Sous Chef Jennie Lorenzo, the first Filipina Michelin Star chef.

Whether as a holiday guest or a business traveler, allow yourself to get exceptional pampering and relaxation the Swiss way! Discover Mövenpick Resort & Spa Cebu‘s charm and hospitality and take pleasure at the resort’s tranquility as you enjoy the different sights and activities the island has to offer.

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living room and dining area. The second floor of the villa is fitted with three bedrooms: one master bedroom and two single bedrooms with pull-out beds. Each villa is equipped with plasma cable television, a work desk, comfortable chair, and a private balcony.

The Grand Villa has three floors. First floor is for garage parking, second floor is where the living room and dining area are located, and the third floor is where the three bedrooms are situated.

Casa ibiza is suitable for any Filipino gathering. Any get-together with family and relatives, be it a reunion or simply an anniversary party for the grandparents; a debut dance party for the eldest daughter or a surprise date for the parents; whatever place you need an event for, Casa ibiza can provide.

Celebrate the milestones of your life.

Weddings are one of a kind when they are held at Casa ibiza. Every need is provided for, and if guests are concerned about whether or not they can custom-fit their weddings according to their preferences, they can rest easy. At Casa ibiza, there is no room for satisfaction; every effort exerted for each of the clients and customers exceeds expectations.

Are you looking for a place where you can come up with activities to help orient your team before taking on a new project?

Are you having a hard time finding a venue for an outdoor seminar that will help open your guestsâ&#x20AC;&#x2122; minds about your product or service? Casa ibiza is the answer to your prayers.

How about food? it is typical for Filipinos to bring food whenever they go out of town and enjoy a quick recharge activity. Casa ibiza, with its guestsâ&#x20AC;&#x2122; comfort in mind, provided for their food and drinks. Priding itself of the menu that it has to offer, the Rotisserie Grill offers a wide variety of meals. Appetizers such as ibiza chips, garlic mushrooms, and cheese sticks at such affordable prices are made available. For main entrees, grilled chicken inasal, sisig, bagnet, sinigang sa miso, and sinigang na baboy are among the favorites.

Desserts are must-tries over at Casa ibiza. Tossed fresh fruits, the famous

mais con hielo and saging con hielo, and even the very Filipino banana turon are available.

Wondering about snacks?

Whatâ&#x20AC;&#x2122;s a Mexican-inspired venue without quesadilla? Or you can try any of their grilled sandwiches as you take a break from a dip in the pool or a ride with Tigershark, the gorgeous stallion who lives at Casa ibiza.

Do you fancy alcohol? Check out the alcoholic beverages that they offer at Casa ibiza. From bottled beers to tequila, vodka, and other spirits, each drink is available per shot, glass, or bottle.

For more information about Casa ibiza and its amenities, visit their website at www.casaibiza.com.ph.

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establishments can deal with.

Opening in February 2011, One Azul houses three deluxe rooms located on the ground floor, six superior rooms which comprise the second and third floors, and one Ocean Premiere View Room located on the top floor that provides a picturesque backdrop any time of the day.

While the accommodations are few for now, the interiors and overall ambiance of the resort make up for it. The rooms have a simple, homey atmosphere that manages to find equilibrium between contemporary design and traditional island art.

One Azul Boracay Resort:

Back to Basics

T

he beaches of Boracay rank among the most beautiful in the world. its white sand, varied marine life and breathtaking sunset are just some of the reasons both locals and foreigners flock to the island. As such, Boracay has evolved to be an urban beach paradise where hotels, restaurants, and spas are available for the convenience of guests. But staying in the majority of these establishments is quite expensive. Thankfully, there is One Azul Boracay Resort which gives us a chance to experience the best of Boracay at a very reasonable price.

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Situated at the northern part of Station 1, One Azul is a close neighbor of the most expensive, most popular beach resorts, hotels, and restaurants on the island. But instead of using the same price tag common among businesses in the area, the newly built boutique resort prefers otherwise. Believing that guests who visit Boracay are in for a breather a time to be away from work, stress and day-to-day difficulties of modern life, One Azul is determined to be the perfect venue for them to relax. With its premier location, the resort offers convenience and affordability at the same time, a unique feat that very few Boracay–based

While spa treatments are available in partnership with Tirta and Mandala Spa, One Azul also has in-house massage services upon request. When it comes to food, guests will wake up to a mouthwatering cuisine that ranges from traditional to modern consisting of sumptuous dishes prepared by Gloria’s Kitchen for a taste of Boracay’s finest specialties.

With its strategic location yet reasonable rates, One Azul is a primary option among backpackers and travelers as it meets their requirements. Long- staying guests are most welcome at One Azul and large groups are given special discounts.

Banking mainly in providing the best Boracay experience, One Azul plans to add more rooms and host external island activities in the years to come. And as they progress, the boutique resort will be a home away from home. Where the splendor of Boracay glitters at its best, One Azul brings us back to the basics and presents only the finest.

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LiFESCiEnCE:

Health Becomes Personal By: KATHLEEN ASUNCION

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and correct other medical conditions such as osteoporosis and vitamin deficiency syndrome. LifeScience also provides services for Beauty and Skin to make you look and feel your best. Their well-trained aestheticians use state-of-the-art equipment and highly effective products. They can perform skin analysis to determine your skin’s dryness and moisture, number of pores, elasticity, and the presence of visible age spots. The Fruit-based Peel is a mild exfoliant for pinkish, younger-looking skin. The Prestine Peel is a hypoallergenic solution that removes dead skin cells for a softer, smoother, and more youthful face.

The Sclerotherapy is the safe removal of unsightly spider veins. Aesthetics and Sports Surgery uses cutting-edge equipment and minimally invasive procedures to correct and reverse the effects of aging and includes Liposuction, FaT Autograft Muscle injection which is the reassigning

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of fat to other parts of the body, Blepharoplasty which is the surgery of the upper and lower eyelid and the Aptos Facelift which uses bio-compatible threads to pull the skin and make it tight, leaving no visible scars or stitches. The Hyperbaric Oxygen Therapy is the application of high concentrations of oxygen to increase tissue and cell perfusion for wound healing, cardiac and cerebral revascularization, inflammation, and systemic cellular rejuvenation. Kinesis for strength, balance, and flexibility in movement and caters to your exercise needs and other sports requirements.

Precision health care is what LifeScience programs aim to give to their clients.

LifeScience’s experienced doctors select services and bring them together to form an efficient package that brings maximum results for the goals that the patients

want to reach. Programs begin with a consultation then the patient will be given options to take tests for blood, DnA, and other diagnostic panels. The Age Management Program is LifeScience’s flagship program and it assesses a person’s physiologic age in contrast to his/her biological age. This program can help delay the degenerative process with the help of various medical specialists like nutritionists, sports physicians, and anti-aging specialists. Under the Age Management program, nutrient and hormonal deficiencies can be corrected through the Customized Anti-Aging neutraceuticals. After conducting blood tests, the deficiencies can be corrected by individually compounding vitamins and supplements. Correcting nutrient deficiencies can also be done through Anti-Aging intravenous Therapy. This process is in this therapy, specialized intravenous solutions are given directly to the bloodstream.

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Hyperbaric Oxygen Therapy is having high concentrations of high-pressure oxygen to enhance cell repair and tissue regeneration. nutritionists can also design a healthy diet for you through the Anti-Aging nutrition. Anti-Aging Kinesis is a state-of-the-art exercise equipment that allows resistance training in all ranges of movement and it can also allow quick programs for busy people. The Metabolic Management Program addresses problems in weight and diet. in this program, LifeScienceâ&#x20AC;&#x2122;s experts can design a daily diet that fits your genetic makeup, as well as your work and leisure lifestyle. The Hormonal Restoration Program addresses hormonal deficiencies safely without increasing the risk of cancer. Joint Care and Regeneration will address joint problems. A consult with a physician is initially done followed by specific laboratory tests to determine factors that lead to faster degeneration of joints whether it may be a sedentary lifestyle, metabolic issues, or both. For athletes and those aspiring to be fit and live a healthier lifestyle, the Sports Medicine and Physique Development is designed if they want to start a regular exercise program or improve a specific movement for a particular sport. Your athletic weaknesses and physical strengths will be evaluated

by LifeScienceâ&#x20AC;&#x2122;s expert sports medicine specialists.

The findings will then be processed to come up with a program best suited to achieve your goals in sports and fitness. The Beauty and Skin Program will help to delay the impact of aging on your face and skin. This program involves surgery that is painless and functional and is customized to the clientâ&#x20AC;&#x2122;s needs. This program also involves Aesthetic surgery which involves procedures that can delay, correct, or if possible, even reverse the effects of aging on the skin.

LifeScience has a host of dedicated doctors namely, Benedict Francis Valdecanas MD, a sports medicine specialist and orthopaedic surgeon, Maria Aurea Trinidad, and aesthetic surgeon and Antiaging physician, Melanie Manlongat MD, their inhouse dermatologist and anti-aging physician, Vilma Pelino MD, and Dell Kristie Castillejos MD, their dermatologists.

So if you are determined to pursue a better health and lifestyle, come on over to LifeScience Center for Wellness and Preventive Medicine, where health is personal.

www.dineasiaguide.com

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MAnDALA SPA AnD ViLLAS:

Redefining Essence and Service Withdraw from the busy world as you visit a piece of

B

serene tranquility in the heart of Boracay.

oracay is one place that never fails to amaze its visitors. Since its establishment in the year 2000, Mandala Spa and Villas has become one of the reasons why Boracay is still the place to be.

Mandala Spa and Villas boasts of making its guests feel detached from their otherwise erratic schedules and stressful days. Located in the wonderful tropical island of Boracay in Aklan, Philippines, the spa got its name from the Sanskrit word which means “circle” or “whole”. This symbolizes a universal kind of existence. With the slogan “Experience yourself”, the spa has been a hidden getaway treat, a private sanctuary for the body and soul. A visit to Mandala Spa and Villas means one has to leave the past and the future where they belong and just enjoy being pampered to their hearts’ content at the present time.

Built the same way that a tropical day spa and resort is designed, Mandala Spa and Villas combine chic and sophisticated Filipino style architecture with italian freshness, furnishing the resort with italian bathroom fixtures.

Award-winning treatments are one of the best things that Mandala Spa has to offer to its guests.

Guided by a strong belief and philosophy, this Boracay retreat is sure to pamper you in every way possible.

So what is Mandala Spa and Villas’ philosophy?

“We believe that in our commitment to a better world we can make a difference.

We are a sanctuary for body and soul that cultivates a culture of respect for the individual and an atmosphere of beauty, wellness and personal growth.

We continue to provide service excellence We believe in using natural products.

We are committed to the environment and to green practices.

We believe that Yoga is good for you.”

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indeed, the spa exceeds expectations of its guests. Boasting of a number of international awards in the hospitality and leisure industry including Philippines’ Leading Resort 2009 World Travel Award, Top 10 Boutique Spa 2009 SpaFinder Reader’s Choice Award, and Best Hollywood Destination Experience Philippines Awards among others, Mandala Spa is considered to be a mecca to spa connoisseurs.

Among the spa treatments being offered are wraps such as CoolCucumber Aloe Wrap and Papaya-Pineapple Body Polish, scrubs like Mandi Lulur and Boracay Salt Glow, Mandala Signature Massage, All natural Facial, and Green Coffee Slimming Therapy among others.

which helps make you feel at your most radiant. The Thalasso Suite “stimulates metabolism, improves skin tone, and promotes cell renewal”. Lastly, the Water Journey “lets your soul be heard as you surrender to water”.

Being the world-class spa retreat that it is, Mandala Spa and Villas guarantees its guests that they have a highly functional and well-kept spa kitchen.

Each ingredient for each treatment is freshly prepared so that customers will experience its best effects.

The spa also serves as a venue for social events such as weddings, debut parties, anniversaries, and even a romantic honeymoon destination for

newly wedded couples. Also, Mandala Spa and Villas cater to corporate events such as workshops and intimate out-oftown planning sessions.

According to one of their brochures, “The spa is an environment for personal growth, a place to remind us of the quality of life, a place where we can reflect and achieve spiritual rejuvenation”. With this in mind, it’s perfect to say that the time guests spend at the spa is time for themselves: for their body, mind, and soul.

Mandala Spa and Villas also boasts of Asia’s Most Awarded Treatment, the Mandala Spa Hilot Trilogy. Hilot, being one of the most unique treatment in the Philippines, helps a lot in healing sore muscles and at the same time promoting the Filipino people’s cultural heritage.

This Aklan-based hideaway also makes available a lot of Day Spa Packages. One example is Shodhana Karma, a “rejuvenating experience that allows vital energies to flow freely while indulging the senses with exotic oils and scents”. Another one is the Filipino Heritage Package, which “helps release muscle tension and emotional stress”.

Then, they also have Princess Treatment www.dineasiaguide.com

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THE TiRTA

SPA

Experience

When visiting Boracay, you deserve to be introduced to Tirta Spa and enjoy and appreciate the very best spa experiences to complete your relaxing holiday on the island.

i

n the past, tourists planning a holiday would search as a priority, once accommodations and flights were taken care of, for the finest international and ethnic food offered by the best restaurants at their chosen destination. These days, however, good food at quality restaurants is not alone at the top of the list of requirements for travellers, for now, in order to complete their holiday experience. They also yearn to enjoy the ultimate in spa treatments, particularly in authentic Asian surroundings.

More and more discerning visitors, when planning a complete holiday on Boracay island, Philippines, home to one of the most beautiful beaches in the world, are opting to spend time at the island’s finest and most truly authentic Asian Spa and submit themselves to hours of spiritual bliss at Tirta Spa. Tirta Spa has become the premier day spa not only in the Philippines, but in the whole of Asia and receiving many award just one year after opening, since it’s opened her door in April 2007. Subsequently, the “Tirta Spa experience” has been increasingly widely recognized and during the following three years she won three prestigious, international spa industry awards as “The Best Day Spa - Asia Pacific”.

Tirta Spa caters to a most discerning spa clientele, who appreciate and indeed expect the very

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best treatments, facilities and high quality services and for whom the cost of these is less important than the benefit that is derived.

Tirta Spa’s holistic a la carte treatments and packages focus not only on aesthetic benefits, but, importantly, on the therapeutic, detoxifying aspects that achieve balance for the body, mind and soul. All of these services are performed by their dedicated and highly-trained spa therapists.

The moment that you enter through the sacred Tirta Spa gates, you realize that you have arrived in a spiritually-grounding paradise, sensing an overpowering feeling of contentment that sets Tirta Spa apart from other spas and which we know you truly deserve when visiting a highend spa.

From the luxurious suites to the mesmerizing hilltop view and the soothing therapies that are offered, you are assured comfort and contentment. Tirta Spa has three Royal Suite villas designed for couples, where you can turn your seaside escape into a sumptuous and deeply relaxing spa experience. Whatever type of massage service or therapy you desire, enjoy it to the full with the amenities inside the villa, which include a private bathroom, a grand outdoor bathtub and a Vichy rain shower. Each Royal Suite villa also features a Koi carp pond, completing the ambience of calm and serenity. in another part of the estate, we have designed and created the Prashant Spa Pavilion, a premier wellness pavilion under the Tirta Spa brand. “Prashant,” takes its name from the Sanskrit, “Shant,” meaning “Great Peace or Extreme Calm.”

Prashant Spa Pavilion was conceived, developed and established within the same landscaped property as Tirta Spa, using the same high quality products and highly-trained staff as Tirta Spa, but with treatments taking place in a sala inside the Prashant Spa

massage pavilion. Here, clients can enjoy the benefits, both physiological and psychological, of our renowned holistic treatments and therapies, whilst also enjoying the unique heavenly ambience and the services of a truly luxurious retreat, for which award-winning Tirta Spa is renowned.

Owned and managed by Ms En Calvert, the owner and Spa Director of Tirta Spa, Prashant Spa Pavilion was also a concept conceived by her and designed to offer you not only the ultimate rejuvenation and inspiration experience, but also, with top-end facilities, products and services, provide the perfect setting for delivering unforgettable memories to guests who wish to enjoy a spa experience either alone, to the benefit

of their inner self, or while bonding with loved ones, family or friends on holiday. now, with 2012 just beginning, Tirta Spa has already been nominated in the category of “World Luxury Day Spa 2012” at the prestigious “World Luxury Hotel Awards 2012” in Europe.

So compile and that list of priorities for your complete holiday on Boracay island by visiting the Tirta Spa website and see what luxurious, pampering experiences await: www. tirtaspa.com and www.prashantspa. com

www.dineasiaguide.com

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nourish Your Soul… i traveled far, walked paths winding, roads narrow, and less traveled... parched, dry, exhausted, i looked down, down, on the ground, i looked at Earth and found...

T

he city can be a place for solitude. i live here. i have learned to savor the little quiet i have.

The heart of a hermit is peace and serenity in the midst of chaos and confusion. i work, but i make sure to find time to enjoy slowing down and love the bits of time i have to appreciate the little things and the hidden wisdom of street people - ambulant vendors, passersby, and beggars. i am an artwork in process, healing and being. And in wondrous moments, i look up at the sky in the daytime to love the sun on my face.

And at night, i am blessed to gaze at the full moon... i invite you then to savor bits and pieces of thoughts turned into words that may, perhaps, entertain, enrich, and nourish your soul… the hidden, the small, the beautiful i languished in grief and loss to think of the wise old woman by the church gate she mumbled words i took to heart it was a cloudy day i remember i shed tears and the past recollections of the years gone, tucked within the archives of Life’s pleasures... i began to look deep in every place where treasures may be... i looked, not up not around, for the spaces were vast, wide, open...

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By: WEEna MEiLy

words for somehow in my little adventures i have found pleasures of love, light and life... in things hidden, small, beautiful...

a tiny violet smiling, brilliant, lavish, calling me to wander into her world but where? and walked farther...

Psalm of a Hut-Dweller

and oh my sense of awe and wonder has pricked all other senses for lo and behold i would have missed a green creature if not for the grass kissed my hand as my foot chanced upon a toadstool...

they’re still green but soon will ripen and turn into golden yellow...

as deeper into the woods i looked... wonder of all wonders i almost could not see the weaving of a spider, i gasped in glee remembering purple when i mourned for a friend lost in cavernous thoughts fleeing from life, hard and scorned i sought her and what to my delight a precious sight, my friend and her dancer to the music of life together... still i wandered about meandering paths walking but not grieving remembering the wise old woman who mumbled

there was no rain the sun came out today, i was smiling happy at everyone i thought of visiting the banana sidewalk vendor and buy some bananas...

as i walked back home i thought of the people who can’t eat... those who are pushed to the margins of society pushed to the fringes of the cruel city... i dreamed of the best for everyone... but i stopped dreaming i began to shout and called... i called the stones... i called the bamboo... i called the rivers... my voice reached the ends of the Sierra Madre... and they heard my voice... let us build! let us build for my urban poor dweller for my shanty settler. let us build!

so that she can live... i reached my hut ate my bananas and dreamed again... is that all i can be?

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RESTAURANT LISTING

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ASIA MAP

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RESTAURANTS PHILIPPINES::

HONG KONG::

55 57 58

94

59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 78 79 80 85 86 87 89 90 91 99

ANZANI AGAVE MEXICAN CANTINA BRASSERIE BOHEME

by The Gustavian CARPACCIO CENTURY TSUKIJI CHESA BIANCA DOS MESTIZOS HAPADOG HAYAHAY TREEHOUSE BAR & VIEWDECK I’M ANGUS STEAK HOUSE KASBAH L’ENTRECÔTE LAB-AS SEAFOOD RESTAURANT LE CHEF AT THE MANOR LULU RESTAURANT MAMU’S RESTOBAR MANGO TREE BISTRO MANGO TREE MANNY O’S WINE & TAPAS NECTAR RESTAURANT OPUS RESTAURANT AND LOUNGE PESCADOS RESTAURANT ALCHEMY THE ALPHA

by Chef Billy King THE GRILL HOUSE THE LAZY DOG CAFÉ TORO RESTAURANT & BAR TOKI JAPANESE THE YATS RESTAURANT ZUZUNI

95 96 98 99 100

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

MALAYSIA:: 102

GREEN GREEN ORGANIC KITCHEN

TAIWAN:: 104

DANNY & COMPANY

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PHILIPPINES

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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

International Italian Mediterranean

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

n

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 Casualelivery Live Music

New Mediterranean cuisine brings culinary innovation to the entire dining experience in Cebu City at Anzani.

Owner

and Chef Marco Anzani prepares Mediterranean-flavored dishes mainly using base ingredients of olives, tomatoes, chickpeas, lemons, herbs, and cheeses. Anzani offers an a la carte menu in the indoor dining room that can accommodate 70 people. At the private dining area for 8-10 persons, surprisingly, there is no menu. Chef Marco defines his “red plate” and creates dishes exquisitely presented with the perfect balance of textures and flavors that willfully delight the senses. The underground wine cellar welcomes guests to an old-world setting, surrounded with 1,250 choices of the finest wines. For a breath of fresh air, the extension deck overlooking orchid terraces provides subtle ambiance for pre-dinner or after-dinner drinks with an ideal view of the sunset. When in Cebu City, journey to an exceptional epicurean adventure and take pleasure from that “personal touch” at Anzani.

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

hot appetizer:: Yellow Fin Tuna Seared with Sesame Seed Vegetable tortilla rolls, sambucca sauce Anzani Hot & Spicy Jar Crayfish, tiger prawns and scallop in parsley broth

flatbread:: Tomato Dough Flatbread Mozzarella cheese, tomato passata & fresh basil

Spinach Dough Flatbread Roasted garlic, bufala mozzarella cheese, sun dried tomato and olive

pasta and risotto:: Potato Gnocchi Chardonnay saffron cream, slivered almonds Homemade Amaretto Pumpkin Tortelli Cheese fondue and buttered sage

main course:: Milkfish “Bangus” Belly - 3 Ways Polenta crusted, steamed in beetroot, pansered with almond cream Whole Stuffed Baked Seabass Cilantro, lemon, pine nuts, raisins, garlic on tomato olive rice

Spiced Moroccan Organic Chicken Farro wheat, cucumber yogurt Pan Seared Duck Liver “Foie Gras” Marsala wine reduction, light zola polenta Herb Crusted Medallions of U. S. Angus Beef Goat cheese and potato triangle, spinach and mushroom fricasee

from the charcoal grill:: All Served with Choice of: Homemade noodles or spiced potato wedges, vegetable ratatouille or mixed garden greens, lemon beurre blanc sauce or green pepper sauce Yellow Fin Tuna Norwegian Salmon Chilean Seabass

www.dineasiaguide.com

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BRASSERIE BOHEME Luzon | Metro Manila | Makati City B Y

T H E

G U S T A V I A N

Brasserie Boheme

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

n 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. At Brasserie Boheme, there is a fixed price menu that changes on a weekly basis to attract returning customers. Carts of roast beef and wines make the rounds for the selection of diners, putting much emphasis on casual but prompt service. Here, breakfast starts at 6:00 am. Early morning patrons may wish to try their Eggs Benedict and Eggs Alexander which make a delicious meal. Aside from the restaurant, Brasserie Boheme has a deli that features homemade offerings consisting of sausages, hams, pates, and jams. For takeout or dine-in, there is the widest variety of delectable deli items to choose from. Contemporary interiors totally define the cozy and informal ambiance.

For a feel of the Old World and the flavorful taste of â&#x20AC;&#x153;simply classic cuisine,â&#x20AC;? 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

Shrimp & Lucban Skewers With potato croquette

light and right::

Fish Cakes With lentils and vodka cream sauce

House Salad

Chicken Marinara With linguine Hungarian Goulash Over mashed potatoes

something sweet:: Black Velvet Banana cake in a chocolate mousse filling

from the land::

Strawberry Trifle Green Salad with Italian Dressing Layered strawberry in herbed sponge cake Mesclun, corn, carrots, cucumber and Braised Pork Belly tomato in Italian Dressing With steamed rice and stir-fried vegetables Mango Lemongrass Mousse Cake Greek Salad Marinated black olives, cucumber, green Bohemian Pesto Melt bell pepper and feta cheese top on green With mushroom sauce and potato wedges lettuce dressed with lemon vinaigrette

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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

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

n

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

The new Carpaccio Ristorante Italiano, which opened in October 2008, is the premier destination for food and wine lovers

seeking a classic Italian and serene dining experience. The popular restaurant offers the best in classic Italian dining - from Carpaccio dishes, antipasti, and generous servings of salads to freshly made pasta and tempting desserts – with a sophisticated international wine list that features only the best wines. The interior of Carpaccio is an innovative yet traditional Italian design that provides patrons with an enjoyable Italian feel in a laid-back atmosphere. A function room, smoking and non-smoking areas, and veranda allow for each of the guest’s preferences. The open kitchen stimulates the appetite of diners and ensures clean and freshly served food. Capable of accommodating up to 110 persons, the place is also ideal for special events and private gatherings such as weddings, anniversaries, birthdays, and other occasions. At Carpaccio, classic Italian ambiance, the finest wines by the glass, and an array of flavorful dishes create an extraordinary dining pleasure!

sample menu selections appetizer::

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 creation, pizza style sandwich filled with Tuna, shredded Iceberg Lettuce, sliced tomatoes and Mayonnaise. A very crispy and tasty experience

soup & salad::

pasta::

Insalata Caprese Tomatoes, rucola (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 black pepper and 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

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 www.dineasiaguide.com

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CENTURY TSUKIJI Luzon | Metro Manila | Manila

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

Japanese

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

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

n

The affinity for rituals in every Japanese is undeniably present at Century Tsukiji, the Japanese restaurant of Century Park Hotel. Voted by readers of Asia Tatler Dining as one of Manila’s top dining establishments in 2011 and recognized by the Miele Guide as one of Asia’s finest restaurants of 2012, Century Tsukiji offers all-year-round specialty dishes using only the finest and freshest ingredients. The sushi, sashimi, and teppanyaki counters, including the a la carte section, are all very pleasant venues for gettogethers. At the entrance is a large drum which is not sounded to indicate the time of day, like the huge musical drums in Japanese temples, but is a welcoming greeting and a communication system as to the number of seats guests will occupy. Comes next are the welcome smiles from kimono-clad attendants who serve patrons with warmth and friendliness. With the skillful hands of reputable executive chef Shinji Furukawa and sushi chef Yamazaki Seiko, guests are guaranteed with an authentic Japanese gastronomic journey. For the month of March, the restaurant will delight guests’ exquisite taste with its special promotion of Lobster and Saikoro steak set meal for only P 1,115+ per order. At Century Tsukiji, every dish is prepared and cooked with skill, art, and grace, making a genuinely and distinctly Japanese dining experience.

sample menu selections teishoku (set meals)::

Sukiyaki Dobinmushi Sliced beef, vegetables and noodles cooked Clear soup served in traditional clay pot in sukiyaki sauce Lobster and Saikoro Steak Set Menu Unajyu (March Special Promo) Tempura Rice topped with broiled eel Zensai Moriawase (assorted appetizers) Crispy deep-fried prawns, fish and Kani Salad (crab and green vegetables vegetables served with mayonnaise) Lobster Tail and Matsu Nigiri Diced Steak, Yasaitame, Vinegared rice ball topped with fresh raw Gomoku, Yakumeshi, Misoshiru fish (10 varieties) (stir-fried mixed vegetables, mixed fried Wagyu Shabu-Shabu rice, miso soup) Slices of Japanese imported beef and Kisetsu No Kudamono Moriawase vegetables (assorted seasonal fruits) Kani Mango Sarada Yakizakana Crab stick and mango Your choice of grilled saba, sanma or shake California Maki Crab-stick, mango, cucumber, lettuce Tobikko roll with mayonnaise

a la carte::

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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 2 893.1573

European Swiss

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

n

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

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 include veal, pork, chicken, and fish marinated in succulent sauces and spices. The cheese fondue selection consists of raclette cheese served with boiled potatoes, cocktail onions, gherkins, and a whole lot more. Chesa Bianca also has an extensive array of affordable crisp wines from Switzerland that would suit any palate because of the fruity and light flavor which is perfect for any dish. The ambiance is very warm and classic but refreshingly unique. Having a traditional wood paneling accented with rustic seating, the place is definitely a first-rate Swiss restaurant. Guests will always enjoy a weekly menu of sumptuous international home-style cooking at Chesa Bianca.

sample menu selections appetizer::

Geschnetzeltes) The all time favorite, sliced veal in a Chesa Bianca Platter mushroom cream sauce served with crisp Thinly sliced air dried meat delicacies from Swiss rosti potatoes the mountains of Switzerland Pork Cordon Bleu (Schweins Cordon Bleu) Sausage & Cheese Salad (Wurscht & Chäs Ham and Gruyère cheese stuffed breaded Salat) pork escalope served with French fries and Swiss style sausage salad with Appenzeller lemon wedge cheese Pan-fried River Trout (Forelle Nach Müllerinnen Art) Whole trout topped with golden lemon butter served with potatoes Cream Soup of Auvernier White Wine Garnished with grapes and bacon shavinge Piccata Milanese Golden fried pork tenderloin in parmesan egg batter served with spaghetti napolitaine Barley Soup (Bündner Gerschte Suppe) Davos style barley soup with air dried beef

soup::

main course:: Sliced Veal Zürich Style (Zürcher

specials::

Clochard Röschti

Crisp Swiss rösti topped with a grilled cervelat sausage, bacon, crisp, onion rings and a fried egg Swiss Cheese Fondue Selection (serves 2 persons) Traditional Raclette Beef Fondue Bourguignonne Traditional beef fondue with six home made sauces and French fries

dessert:: Schoggi Mousse The finest Swiss chocolate mousse prepared with Felchlin grand cru Maracaibo couverture, served with whipped cream Schoggi Fondue (good for 2 persons) Chocolate fondue, served with fresh seasonal fruits and marshmallow

www.dineasiaguide.com

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DOS MESTIZOS Visayas | Aklan | Boracay

dosmestizos@gmail.com Calle Remedios, Sitio Manggayad, Boracay, Malay, Aklan PH: +63 36 288.5786 FAX: +63 36 288.5401

Seafood Spanish Steaks

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

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

n Owner Binggoy Remedios decided to open a Spanish tapas bar he amusingly called Dos Mestizos located in Boracay. Naming it after a distinct trait of his, Dos Mestizos specializes in an assortment of tapas and paella, as well as other Spanish dishes that have been passed on by their families for generations. Guests patronize the restaurant for their authentic Spanish offerings including fresh boquerones, homemade chorizo, succulently sticky callos, and fresh gambas, to name a few. To provide a better Spanish dining environment, the interior makes use of furniture, such as wine stools, which are all handmade and designed by Remedios himself. To give the place a more romantic and cozy atmosphere to have dinner, soothing acoustic Spanish songs are played, while the wafting aromas from the open kitchen makes customers feel at home. The specific character and value for quality and consistency make Dos Mestizos a place, not only locals of Boracay can go for a sumptuous meal, but also experience a relaxing ambiance.

sample menu selections sopas y potajes::

tapas::

Mejilliones en Vino Blanco Mussels in white wine

Sopa de Ajo Provincial garlic soup

Albondigas Beef meatballs in tomato sauce

paella::

Sopa de Mariscos Seafood bouillabaisse

Bacalao a la Vizcaina Salted codfish with potato in tomato sauce

Paella Valenciana Meat and seafood paella

Lentejas con Chorizo Lentil soup with Spanish sausages

Boquerones Fresh anchovies aged in olive oil

Paella de Mariscos Seafood paella

Croquettas de Quezo Azul Blue cheese croquettes

Paella Negra Black squid ink paella

ensaladas:: Ensalada de Tomate Tomato salad with feta cheese in balsamic vinegar and olive oil Ensalada Verdes con Langoustinos Green salad with fresh shrimps in Spanish vinaigrette Ensalada Verdes Green salad 62

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Chorizo Hecho por Dos Mestizos House-made Spanish sausages Callos con Garbanzos Stewed ox tripe with chickpeas Gambas al Ajillo Shrimps sautĂŠed in olive oil and garlic

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

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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 / 422.5298 FAX: +63 35 225.1651

Barbeque/Grilled Filipino Seafood

Daily 10:00 am - 2:00 am

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

n Located at Piapi Beach in Dumaguete is Hayahay Treehouse Bar & ViewDeck. With 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 include seafood, barbecues, and brick-oven pizzas and beer that goes with live music 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 Chilli Garlic Curacha Served with wasabi, calamansi or native Deep water sea crab, very meaty, sautéed coco vinegar with garlic and chillis with garlic and onions with our own hot sauce! Finger licking good!

Sinuglaw Your favorite kinilaw – raw fish prepared with onions, chillis, ginger, vinegar Grilled Tuna Panga and coconut milk, topped with grilled Charcoal grilled tuna jaw succulent juicy porkchops. meat, goes well with soy sauce, garlic and coco vinegar.

Dumaguete Express Fish, shrimps, squid, sautéed with young Grilled Squid coconut meat, topped with crispy lechon Fresh squid stuffed with onions and kawali, spicy! tomatoes, charcoal grilled to perfection.

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BRICK OVEN PIZZAS (with homemade pizza sauce from fresh tomatoes . . . Try it with our own original hot sauce!!)

Hot Momma Pizza Garlic, beef, tomatoes and our original hot sauce!

Hayahay Fave Pizza Loaded with toppings – bacon, ham, sausage, pepperoni, salami, onions, bell pepper, mushrooms, pineapple, mozzarella.

Española Pizza Original Dumaguete Spanish chorizos, garlic, onions, bell pepper, mozzarella cheese

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3/23/12 6:56 PM

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

Steaks

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

n

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

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 some of the most premium wines in the world. I’m Angus Steakhouse has a stylish and contemporary ambiance. Every part of the steakhouse provides a truly comfortable and satisfying dining atmosphere. A clear glass to the kitchen allows each guest to see the freshness of their food choices as the chef serves them straight from the grill. Cave Werdenberg, the wine bar, provides an alternative to pass the time while enjoying top-rated wines after a sumptuous meal. Celebrate life’s pleasures only at I’m Angus, the Prime Steakhouse!

sample menu selections appetizer::

entree::

Angus Appetizer Sampler From The Grill: Prawn cake / chorizo, seared mahi tuna piri For your dining pleasure, all our steaks are Certified Angus Beef brand - the tastiest, piri juiciest beef available grilled on Swiss beechwood or Lava rock with your choice of sidings: Caesar Salad Tomahawk Steak T-Bone Steak Prawn Salad Rib Eye Striploin Steamed prawns with asparagus, tomatoes, Tenderloin and fennel with green goddess dressing

salad::

soup:: Lobster Bisque Boston Clam Chowder Mushroom Cappuccino

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

www.dineasiaguide.com

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

201 Flores Avenue, Piapi Beach, Dumaguete City PH: +035 225.3536 +035 422.5298 Fax : +035 225.1651 Email : hayahay02@hotmail.com

Daily 10:00 am -10:00 pm Asian Filipino Grilled Seafood Vegetarian

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

n Weaving a tale of family enterprise in the culinary circuit of Dumaguete City is Lab-as 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 lumber for structure to promote the use of indigenous structures and design. Today, 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 Seafood Restaurant has gained a plus factor for a restaurant that was conceived 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

Grilled Maya Maya Prawn ala Lab-as Fried prawns in batter of finely chopped Charcoal grilled red snapper stuffed with onions and tomato. . . white succulent meat coconut meat and ginger.

Kinilaw Tangigue 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 in Fresh tuna from our local seas, charcoal coconut milk. grilled, juicy and tender!! coco milk.

Lobster Sashimi Choose your lobster 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 lemonbutter Sizzling Spicy Squid sauce and green salad.

Squid stuffed with onions, tomatoes, cooked with oyster sauce and our very own hot sauce. . . served on a hot plate.

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MANNY O’S WINE & TAPAS Visayas | Cebu | Lapu-Lapu City

www.moevenpick-cebu.com Punta Engaño Road, Mactan Island, Lapu-Lapu City PH: .+63 32 4927777 FAX: +63 32 4951431 Monday - Sunday 4:00 pm - 12:00 mn

n

American Asian Chinese Italian Japanese Korean

Bar Scene Wine List

Located at the marina of the Mövenpick Resort and Spa Cebu, Manny O’s has successfully combined the flavors of Asia and

Europe. Manny O’s largely attributes its success to “making ordinary food extraordinary.” Most dishes are what owner Manny Osmeña considers comfort food. The specialty is the Wagyu burger with 200 grams of beef, lettuce, cucumber, tomato, egg, and prosciutto. Manny O’s burger is reputed to be one of the priciest in the country, if not the priciest, and is uniquely served bentostyle with soup, salad, fries, and dessert. Other bestsellers on the menu include Charcoal-fired Kalbi, Sima’s Twice-cooked Ribs, Spiky Shaumai, Spring Rolls, and the Tempura Tiger Prawn Cocktail. The restaurant exudes a cozy and intimate ambiance with its subdued lighting. A panoramic view of Mactan’s tropical waters completes an exclusive, upscale dining experience. The menu also offers a range of tapas that are complemented with Manny O Wines, which has to date received fifty-one awards in seven countries.

sample menu selections wagyu style::

Clear and cream soup comes in pair

Wagyu Burger Steak Bento Burger in style, wagyu-style from grainfed cow; one of the priciest burgers in the Philippines; pair it with the king of Italian wines, the “Barolo,” and enjoy the meal of the “‘KINGS.”

“O’ Salad!”

Crumbed calamari and onion rings on Buta Kimuchi crunchy lettuce tossed with extra virgin Thin sliced fillet of pork sautéed with cold press avocado oil and vinegar kimchi and eggs Sashimi Usuzukuri Manny’s Pasta Tuna and white snapper presented in two Caviar Studded Japanese Risotto sashimi styles

Steak “Wagyu” King of the menu, wagyu-style, 200 grams Kelbasa Trio of premium grain-fed beef Three authentic Polish sausages in the Wagyu Shio Yake Sushi grill: wiejska, mysliwska and sniadaniowa sashimi usuzukuri Lettuce Wrap Wagyu Kalbi Orange Margarita Spring Rolls Grilled Paper Thin Wagyu Tall spring rolls of yam, pork and veggies in Covered inoki mushrooms grand marnier infused with margarita dip

tapas::

Soup of the Day Par Deux

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“Gold Rush” Foie gras-filled chicken nuggets

Spikey Shau-Mai Served with rice wine vinegar

Quizas, Pizzas, Quizas Mini margarita pizzas

desserts::

Tropical Fruits Dances with Haagen Dazs among nuts Aged Balsamico Over vanilla ice cream

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OPUS RESTAURANT AND LOUNGE Luzon | Metro Manila | Pasay City

www.opusmanila.com Unit 8, Second Level, Newport Mall, Resorts World Manila, Pasay City PH: +63 2 804.0592 +63 917-8747738

Modernist Cuisine

Monday – Saturday Dinner 6:00 pm – 10:00 pm Lounge 10:00 pm onwards

n

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

Opus Restaurant and Lounge, a masterpiece of an establishment that lives up to its name, has been providing customers with

modernist cuisine since December 2010. With a relentless pursuit for perfection, part-owner and chef Carlo Miguel leads Team Opus with bestselling dishes such as crispy skin duck leg confit, soft parmesan polenta, wild mushrooms, U.S. Angus steaks, and the “Matisse” chocolate fondant, salty caramel ice cream, malt foam. Targeting the sophisticated party-going crowd, the interiors of Opus are inspired by the Renaissance. Rooms can be partitioned and the lounge, which has a large capacity, can also be a venue for parties, soirees, and other social functions. Erik Cua is the genius behind the grand interiors. Behind the innovative modernist cuisine is co-owner and chef Carlo Miguel. Signature cocktails were developed by International Mixologist David Dennis. Opus’ music is provided by the city’s top DJs and artists, so guests are guaranteed with a night to remember.

sample menu selections starter:: Grilled Japanese eel and seared foie gras cucumber jelly, pickled radish salad Molecular Greek Salad arugula, feta spheres, tomato gelée, faux olives Quail and bacon ravioli mushrooms, braised leeks, truffle foam

Thyme and green pepper roast duck breast artichoke purée, pear tarte tatin, spinach red wine jus

grill::

Pan-roasted Chilean sea bass preserved lemon risotto, baked fennel, green pea foam

Crispy skin salmon fillet corn purée, leek, smoked corn, crab fricassee, basil foam

Confit chicken leg foie gras custard, green pea puree, potato fondant

Modern Surf and Turf beetroot-cured ocean trout, edible olive soil, goat’s cheese,confit beets, baby veg

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dessert::

Picasso U.S. Angus grain-fed Rib Eye (400g) U.S. Angus grain-fed Porterhouse (1000g) Baked lemon pudding, tarragon U.S. Angus grain-fed Fillet Mignion (200g) mascarpone sorbet, blueberry compote, vanilla foam

tasting menu::

main::

Sous-vide aged U.S. beef short rib horseradish potato purée, shallots, marsala jus

Matisse Dark chocolate fondant, salty caramel ice cream, malt foam Monet Balsamic marinated strawberry and vanilla pavlova

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Toki Japanese Fusion & Fine Dining Luzon | Metro Manila | Taguig City

toki-jp.com 2/F 32nd Street corner 5th Avenue, Bonifacio Global City, Taguig City PH: +63 2 856.7295 FAX: +63 2 856.9528 DELIVERY: +63 2 846.8654

Japanese Vegetarian

Catering Delivery Wine List (Sake)

Weekdays Daily 11:00 am – 11:00 pm

n Redefining Japanese cuisine and contemporary dining with an exceptional line-up of menus is TOKI Japanese Fusion & Fine Dining, established since December 2008 at The Fort. The word TOKI, which literally means “this moment” in Japanese, connotes a zest for life and an appreciation of now. Using only the best and healthiest ingredients, the restaurant aims to showcase unique Japanese flavors, serving authentic Japanese cuisine and elegant nouveau entrees that integrate orthodox Japanese techniques with international tastes and creating superb dishes that caters to the modern palates of customers. TOKI takes pride with its premium grade Wagyu sirloin steak, sashimi, and sushi and its great selections of both classic and inventive Japanese dishes.

Enjoy TOKI’s set lunch and seasonal Kaiseki course dinner or prepare a feast of Teppanyaki course cooked live by skillful chefs while drinking special sake. The man behind the luscious and mouth-watering recipes is outstanding executive chef Takayuki Takahashi, a master sushi chef from Tokyo. The interior is based on classic Japanese architectural design that offers a quaint and cozy atmosphere, providing distinct Japanese air and ambiance to the whole environment. Enjoy Japanese food that is nutritious, delicious, and healthy and you’ll surely talk about TOKI!

sample menu selections Kinki Shioyaki Kaisen Chirashi Zushi Chirashi zushi (vinegared rice with thin Grilled rock fish “Kinki” fillet Special Kaiseki Dinner Course strips of egg, pieces of raw fish, vegetables Appetizer (3 kinds), chawanmushi, sashi or and crab meat arranged on top) meat dishes: salad, tempura, grilled dish, rice or noodle, dessert teppanyaki: Roast Pork Oroshi Ponzu Kaiseki (会席) -ryori: Developed for banquets, Roasted pork with grated Japanese radish these dishes are eaten while enjoying sake Tori Teppanyaki and ponzu sauce Grilled chicken in butter or teriyaki sauce Chef Special Teppanyaki Dinner Buta Kakuni Appetizer (3 kinds), chawanmushi, seafood Grilled Seafood Braised pork berry plate, salad, Wagyu sirloin (100g), meal, Grilled seasonal seafood dessert rice meal: Dishes grilled on an iron plate

dinner course:

seafood dishes:

sushi: Assorted Sushi (9 kinds) 9 kinds of seasonal seafood

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Ebi Tenjyu Kaisen Chirimushi Mixed seafood steam with Japanese wine A jubako (tiered food box) of rice topped with deep-fried prawn, fish and vegetables (Sake) (Tempura) Gindara Nitsuke Simmered cod fish in sweet soy sauce

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(Saturday, Sunday & Public holidays)

Italian

BOMBAY DREAMS Hong Kong | Kowloon

www.diningconcepts.com.hk 4/F Carfield Building, 77 Wyndham Street, Central, Hong Kong PH: +852 2971 0001 Fax: +852 2971 0010

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

Email: reservations@diningconcepts.com.hk

Indian

Major Credit Cards Accepted Reservation Required

n An Indian tradition is reborn at Bombay Dreams, an institution in Hong Kong for the finest Indian fare. Aspiring to elevate Indian dining to unprecedented levels, Bombay Dreams 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 presents 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, 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 main::

master strokes::

first impressions::

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

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

Hare Masale Ka Jheenga Fish Koliwada Aloo Aur Meethe Aloo Ki Chat An exciting combination of potato and sweet Batter fried sole fillets marinated in mild Fresh prawns cooked and simmered in thick green gravy of pureed mint, coriander spices and finished with lemon juice 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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Nobu intercontinental hong kong Hong Kong | Kowloon

www.hongkong-ic.intercontinental.com InterContinental Hong Kong 18 Salisbury Road, Kowloon, Hong Kong PH: +852 2313.2323 FAX: +852 2739.4546

Dinner 6:00 pm – 11:00 pm Japanese

Daily Lunch 12:00 nn – 2:30 pm

n

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

For a dining experience that couldn’t get any better than world class, head to Nobu InterContinental Hong Kong. The

restaurant, after renowned Japanese Chef Nobuyuki Matsuhisa, is among 24 all over the world and the first to be established 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 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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Hong Kong | Central

DANNY & COMPANY Taiwan | Taipei

www.dannyandcompany.com 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 Lunch 12:00 pm - 2:30 pm Dinner 6:00 pm - 10:30 pm

French Grilled International Italian Japanese Seafood Steaks

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

■ Since May 2010, Danny and Company has been satisfying hungry Teppanyaki fans in Taipei. Senior Chef Danny Teng, the Teppanyaki Professor and Steak Godfather, 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 achieve the same goal: customer satisfaction. Having good ingredients and cooking them properly results in having a good dish. Having a good dish equates to having satisfied customers. Chef Danny is the first to use Rib Eye Cap in the Taiwanese market which contains less muscle, has more moisture, and tastes less tender than fillet. Danny and Company has a prim e 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, soups or salads, main courses, and a recommended dessert from the chef. Sample 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 appetizers::

lunch menu::

Toro Tartar Herb salad, lemon segments, sweet basil USDA Prime New York Strip Caramelized onion, roasted new potato oil

dinner menu:: Gillardeau No.3 served with aged sherry wine vinegar, shallots and chives

USDA Prime New York Rossini Buffalo Mozzarella Tomato Buffalo Mozzarella Tomato buffalo mozzarella, green and yellow Seared foie gras , mashed potato, red wine buffalo mozzarella, green and yellow sauce tomato tomato Australian Lamb Rack Foie Gras Terrine Teppan Sous Vide Rack of Lamb Home made, muscat wine, passion fruit Sauted edamame bean, lamb jus, polenta sauted edamame bean, lamb jus, polenta gelee cake cake

soup and salad:: D&C Oyster Soup Mushroom Cappuccino Seasonal Salad 104

FALL-WINTER 2012.indd 104

SPRING/SUMMER 2012

American Kobe N.Y Strip Steak Creamy morel sauce

Teppan Seared King Crab Cake Cajun mayo, herb salad, basil oil, lemon oil

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

(The menu is subject to change without prior notice.)

3/23/12 6:51 PM

INDEX BY A-Z 56 AGAVE MEXICAN CANTINA 94 AL MOLO

RISTORANTE ITALIANO 55 ANZANI 95 ARMANI/AQUA 96 BOMBAY DREAMS 58 BRASSERIE BOHEME

by The Gustavian 59 CARPACCIO 60 CENTURY TSUKIJI CHESA BIANCA 61 104 DANNY & COMPANY 62 DOS MESTIZOS 102 GREEN GREEN

ORGANIC KITCHEN 63 HAPADOG 64 HAYAHAY TREEHOUSE BAR

& VIEWDECK 65 I’M ANGUS STEAK HOUSE KASBAH 66 97 LA CUCINA ITALIANA LAB-AS SEAFOOD 68

RESTAURANT 67 L’ ENTRECOTE 69 LE CHEF AT THE MANOR LULU RESTAURANT 70 71 MAMU’S RESTAURANT 72 MANGO TREE 73 MANGO TREE BISTRO MANNY O’S WINE & TAPAS 74 75 NECTAR RESTAURANT NOBU INTERCONTINENTAL 98

HONG KONG 78 OPUS RESTAURANT

AND LOUNGE 76 PARADISE BAR &

AL FRESCO RESTAURANT 79 PESCADOS 80 RESTAURANT ALCHEMY 81 ROTISSERIE 82 SIMPLY THAI 99 SPOON by Alain Ducasse 100 TANGO ARGENTINIAN

STEAK HOUSE 83 THAI AT SILK 84 THE ALPHA

by Chef Billy King 86 THE GRILL HOUSE 87 THE LAZY DOG CAFÉ

90

88 91 92

TOKI JAPANESE FUSION & FINE DINING TORO RESTAURANT & BAR YATS RESTAURANT ZUZUNI

PHILIPPINE INDEX BY CITY/AREA

59 61 63 65 70 73 75 84

CARPACCIO CHESA BIANCA HAPADOG I’M ANGUS STEAK HOUSE LULU RESTAURANT MANGO TREE BISTRO NECTAR RESTAURANT THE ALPHA

by Chef Billy King

ANGELES CITY 91 YATS RESTAURANT

MUNTINLUPA CITY 63 HAPADOG

ANTIPOLO CITY 81 ROTISSERIE

PASAY CITY OPUS RESTAURANT 78

AND LOUNGE

BAGUIO CITY 69 LE CHEF AT THE MANOR BORACAY DOS MESTIZOS 62 KASBAH 66 76 PARADISE BAR &

AL FRESCO RESTAURANT 80 RESTAURANT ALCHEMY 87 THE LAZY DOG CAFÉ 92 ZUZUNI CEBU CITY 55 ANZANI 58 BRASSERIE BOHEME

by The Gustavian 74 MANNY O’S WINE & TAPAS DAVAO CITY MAMU’S RESTOBAR 71 DUMAGUETE CITY 64 HAYAHAY TREEHOUSE BAR

& VIEWDECK 68 LAB-AS SEAFOOD

RESTAURANT ILOCOS NORTE 86 THE GRILL HOUSE MANILA 60 CENTURY TSUKIJI MAKATI CITY 58 BRASSERIE BOHEME

by The Gustavian

PUERTO PRINCESA CITY 79 PESCADOS QUEZON CITY 56 AGAVE MEXICAN CANTINA 58 BRASSERIE BOHEME

by The Gustavian 63 HAPADOG MANGO TREE BISTRO 73 TACLOBAN CITY 58 BRASSERIE BOHEME

by The Gustavian TAGUIG CITY 56 AGAVE MEXICAN CANTINA L’ ENTRECOTE 67 72 MANGO TREE SIMPLY THAI 82 88 TORO RESTAURANT & BAR 83 THAI AT SILK 90 TOKI JAPANESE FUSION

& FINE DINING

INDEX BY COUNTRY HONG KONG AL MOLO 94

RISTORANTE ITALIANO 95 ARMANI/AQUA 96 BOMBAY DREAMS 97 LA CUCINA ITALIANA 72 MANGO TREE www.dineasiaguide.com

index TON edited.indd 105

105 3/23/12 4:29 PM

INDEX BY COUNTRY 98

99 100

NOBU INTERCONTINENTAL HONG KONG SPOON by Allan Ducasse TANGO ARGENTINIAN STEAKHOUSE

JAPAN MANGO TREE 73 MALAYSIA 102 GREEN GREEN

ORGANIC KITCHEN QATAR 72 MANGO TREE TAIWAN 104 DANNY & COMPANY THAILAND MANGO TREE 72 UNITED ARAB EMIRATES 72 MANGO TREE UNITED KINGDOM MANGO TREE 72

INDEX BY CUISINE AMERICAN 94 AL MOLO

RISTORANTE ITALIANO 63 HAPADOG 70 LULU RESTAURANT 73 MANNY O’S WINE & TAPAS 79 PESCADOS 76 PARADISE BAR &

AL FRESCO RESTAURANT 86 THE GRILL HOUSE 87 THE LAZY DOG CAFÉ ASIAN 102

68

63

GREEN GREEN ORGANIC KITCHEN LAB-AS SEAFOOD RESTAURANT HAPADOG

106 index TON edited.indd 106

70 73 73 76

80 82 84

86

LULU RESTAURANT MANGO TREE BISTRO MANNY O’S WINE & TAPAS PARADISE BAR & AL FRESCO RESTAURANT RESTAURANT ALCHEMY SIMPLY THAI THE ALPHA

by Chef Billy King THE GRILL HOUSE

BARBEQUE/GRILLED DANNY & COMPANY 104 HAYAHAY TREEHOUSE BAR 64

& VIEWDECK 68 LAB-AS SEAFOOD

RESTAURANT L’ ENTRECOTE 67 69 LE CHEF AT THE MANOR MANGO TREE BISTRO 73 76 PARADISE BAR &

AL FRESCO RESTAURANT THE ALPHA 84

by Chef Billy King 86 THE GRILL HOUSE 91 YATS RESTAURANT CHINESE 102 GREEN GREEN

ORGANIC KITCHEN 74 MANNY O’S WINE & TAPAS THE GRILL HOUSE 86 CONTINENTAL 58 BRASSERIE BOHEME

by The Gustavian LE CHEF AT THE MANOR 69 70 LULU RESTAURANT 76 PARADISE BAR &

AL FRESCO RESTAURANT THE ALPHA 84

by Chef Billy King 91 YATS RESTAURANT EXOTIC/FUSION 102 GREEN GREEN

ORGANIC KITCHEN 91 YATS RESTAURANT EUROPEAN 78 OPUS RESTAURANT

AND LOUNGE FILIPINO 62 DOS MESTIZOS 68 LAB-AS SEAFOOD RESTAURANT

69 71 79 81 84

87

LE CHEF AT THE MANOR MAMU’S RESTOBAR PESCADOS ROTISSERIE THE ALPHA

by Chef Billy King THE LAZY DOG CAFÉ

FRENCH 104 DANNY & COMPANY L’ ENTRECOTE 67 69 LE CHEF AT THE MANOR 75 NECTAR RESTAURANT 99 SPOON by Alain Ducasse 84 THE ALPHA

by Chef Billy King YATS RESTAURANT 91 GREEK 75 84

92

NECTAR RESTAURANT THE ALPHA

by Chef Billy King ZUZUNI

INDIAN 96 BOMBAY DREAMS 84 THE ALPHA

by Chef Billy King INTERNATIONAL ANZANI 55 DANNY & COMPANY 104 70 LULU RESTAURANT MAMU’S RESTOBAR 71 PARADISE BAR & 76

AL FRESCO RESTAURANT 86 THE GRILL HOUSE 91 YATS RESTAURANT ITALIAN 94 AL MOLO

RISTORANTE ITALIANO 55 ANZANI ARMANI/AQUA 95 59 CARPACCIO 97 LA CUCINA ITALIANA 69 LE CHEF AT THE MANOR 70 LULU RESTAURANT 74 MANNY O’S WINE & TAPAS 75 NECTAR RESTAURANT 79 PESCADOS 84 THE ALPHA

by Chef Billy King 87 THE LAZY DOG CAFE 91 YATS RESTAURANT

SPRING/SUMMER 2012

3/23/12 4:29 PM

INDEX BY CUISINE JAPANESE ARMANI/AQUA 95 104 DANNY & COMPANY 60 CENTURY TSUKIJI 63 HAPADOG 74 MANNY O’S WINE & TAPAS 98 NOBU INTERCONTINENTAL

HONGKONG 90 TOKI JAPANESE

FUSION & FINE DINING 84 THE ALPHA

by Chef Billy King 88 TORO RESTAURANT & BAR

KOREAN 102 GREEN GREEN

ORGANIC KITCHEN 74 MANNY O’S WINE & TAPAS 76 PARADISE BAR &

AL FRESCO RESTAURANT MALAY GREEN GREEN 102

ORGANIC KITCHEN MIDDLE EASTERN 70 LULU RESTAURANT MEDITERRANEAN ANZANI 55 66 KASBAH 69 LE CHEF AT THE MANOR 75 NECTAR RESTAURANT PESCADOS 79 RESTAURANT ALCHEMY 80 84 THE ALPHA

by Chef Billy King 92 ZUZUNI MEXICAN 56 AGAVE MEXICAN CANTINA 70 LULU RESTAURANT 88 TORO RESTAURANT & BAR

ORGANIC 102 GREEN GREEN

ORGANIC KITCHEN SEAFOOD 94 AL MOLO

RISTORANTE ITALIANO

104 62 64

68

72 73 76

79 82 84

86 91 92

DANNY & COMPANY DOS MESTIZOS HAYAHAY TREEHOUSE BAR & VIEWDECK LAB-AS SEAFOOD RESTAURANT MANGO TREE MANGO TREE BISTRO PARADISE BAR & AL FRESCO RESTAURANT PESCADOS SIMPLY THAI THE ALPHA

by Chef Billy King THE GRILL HOUSE YATS RESTAURANT ZUZUNI

SPANISH NECTAR RESTAURANT 75 79 PESCADOS 82 SIMPLY THAI 84 THE ALPHA

by Chef Billy King STEAKS 104 DANNY & COMPANY 65 I’M ANGUS STEAK HOUSE 67 L’ ENTRECOTE 74 MANNY O’S WINE & TAPAS PARADISE BAR & 76

AL FRESCO RESTAURANT 82 SIMPLY THAI TANGO ARGENTINIAN 100

STEAK HOUSE 84 THE ALPHA

by Chef Billy King 86 THE GRILL HOUSE YATS RESTAURANT 91 SWISS 61 CHESA BIANCA THAI 72 73 82 83

MANGO TREE MANGO TREE BISTRO SIMPLY THAI THAI AT SILK

VEGETARIAN 58 BRASSERIE BOHEME

by The Gustavian 102 GREEN GREEN

ORGANIC KITCHEN 68 LAB-AS SEAFOOD

RESTAURANT

70 72 73 76

82 84

83 87 90

88 92

LULU RESTAURANT MANGO TREE MANGO TREE BISTRO PARADISE BAR & AL FRESCO RESTAURANT SIMPLY THAI THE ALPHA

by Chef Billy King THAI AT SILK THE LAZY DOG CAFÉ TOKI JAPANESE FUSION & FINE DINING TORO RESTAURANT & BAR ZUZUNI

INDEX BY CATEGORY

BANQUET 56 AGAVE MEXICAN CANTINA 55 ANZANI 62 DOS MESTIZOS KASBAH 66 68 LAB-AS SEAFOOD

RESTAURANT 69 LE CHEF AT THE MANOR NECTAR RESTAURANT 75 78 OPUS RESTAURANT

& LOUNGE 76 PARADISE BAR &

AL FRESCO RESTAURANT 84 THE ALPHA

by Chef Billy King 86 THE GRILL HOUSE 88 TORO RESTAURANT & BAR YATS RESTAURANT 91 92 ZUZUNI BAR SCENE AGAVE MEXICAN CANTINA 56 64 HAYAHAY TREEHOUSE

BAR & VIEWDECK 66 KASBAH 74 MANNY O’S WINE & TAPAS 75 NECTAR RESTAURANT 98 NOBU INTERCONTINENTAL

HONG KONG OPUS RESTAURANT 78

AND LOUNGE 76 PARADISE BAR &

AL FRESCO RESTAURANT 82 SIMPLY THAI 84 THE ALPHA

by Chef Billy King 86 THE GRILL HOUSE www.dineasiaguide.com

index TON edited.indd 107

107 3/23/12 4:29 PM

INDEX BY CATEGORY 87 88

THE LAZY DOG CAFÉ TORO RESTAURANT & BAR

CATERING 56 AGAVE MEXICAN CANTINA ANZANI 55 58 BRASSERIE BOHEME

by The Gustavian 59 CARPACCIO CHESA BIANCA 61 102 GREEN GREEN

ORGANIC KITCHEN 63 HAPADOG LE CHEF AT THE MANOR 69 70 LULU RESTAURANT 71 MAMU’S RESTOBAR 79 PESCADOS 80 RESTAURANT ALCHEMY 81 ROTISSERIE THAI AT SILK 83 87 THE ALPHA

by Chef Billy King 86 THE GRILL HOUSE TOKI JAPANESE FUSION 90

& FINE DINING 91 YATS RESTAURANT ZUZUNI 92 DELIVERY 56 AGAVE MEXICAN CANTINA BRASSERIE BOHEME 58

by The Gustavian HAPADOG 63 64 HAYAHAY TREEHOUSE

BAR & VIEWDECK 70 LULU RESTAURANT 75 NECTAR RESTAURANT 79 PESCADOS 81 ROTISSERIE 87 THE LAZY DOG CAFÉ 90 TOKI JAPANESE FUSION

& FINE DINING DRESS CODE-CASUAL 86 THE GRILL HOUSE DRESS CODE-BUSINESS CASUAL 104 DANNY & COMPANY

98

78

82 91

NOBU INTERCONTINENTAL HONG KONG OPUS RESTAURANT AND LOUNGE SIMPLY THAI YATS RESTAURANT

FULL BAR 56 AGAVE MEXICAN CANTINA 76 PARADISE BAR &

AL FRESCO RESTAURANT 94 AL MOLO

RISTORANTE ITALIANO 55 ANZANI 95 ARMANI/AQUA BRASSERIE BOHEME 58

by The Gustavian 62 DOS MESTIZOS HAPADOG 63 64 HAYAHAY TREEHOUSE BAR & VIEWDECK

66 KASBAH 67 L’ ENTRECOTE 69 LE CHEF AT THE MANOR LULU RESTAURANT 70 72 MANGO TREE 73 MANGO TREE BISTRO 75 NECTAR RESTAURANT 98 NOBU INTERCONTINENTAL

HONG KONG 78 OPUS RESTAURANT

AND LOUNGE 80 RESTAURANT ALCHEMY ROTISSERIE 81 82 SIMPLY THAI 99 SPOON

by Alain Ducasse 83 THAI AT SILK THE ALPHA 84

by Chef Billy King 86 THE GRILL HOUSE 88 TORO RESTAURANT & BAR YATS RESTAURANT 91 92 ZUZUNI FONDUE 61 CHESA BIANCA 67 L’ ENTRECOTE 84 THE ALPHA

by Chef Billy King

INDOOR/ AL FRESCO DINING DRESS CODE-SMART CASUAL 56 AGAVE MEXICAN CANTINA 55 ANZANI 55 ANZANI 64 HAYAHAY TREEHOUSE BAR 59

CARPACCIO & VIEWDECK

108 index TON edited.indd 108

62 DOS MESTIZOS 102 GREEN GREEN

ORGANIC KITCHEN 63 HAPADOG 64 HAYAHAY TREEHOUSE BAR

& VIEWDECK 66 KASBAH 68 LAB-AS SEAFOOD

RESTAURANT 67 L’ ENTRECOTE 69 LE CHEF AT THE MANOR 70 LULU RESTAURANT 71 MAMU’S RESTOBAR 72 MANGO TREE 73 MANGO TREE BISTRO RESTAURANT ALCHEMY 80 81 ROTISSERIE 82 SIMPLY THAI 83 THAI & SILK THE GRILL HOUSE 86 TORO RESTAURANT & BAR 88 92 ZUZUNI LIVE MUSIC/ENTERTAINMENT 56 AGAVE MEXICAN CANTINA 55 ANZANI 62 DOS MESTIZOS GREEN GREEN 102

ORGANIC KITCHEN HAYAHAY TREEHOUSE BAR 64

& VIEWDECK 66 KASBAH 68 LAB-AS SEAFOOD

RESTAURANT 69 LE CHEF AT THE MANOR 78 OPUS RESTAURANT

AND LOUNGE 76 PARADISE BAR &

AL FRESCO RESTAURANT 82 SIMPLY THAI 86 THE GRILL HOUSE 88 TORO RESTAURANT & BAR MAJOR CREDIT CARDS ACCEPTED 56 AGAVE MEXICAN CANTINA 94 AL MOLO

RISTORANTE ITALIANO 55 ANZANI 95 ARMANI/AQUA BOMBAY DREAMS 96 58 BRASSERIE BOHEME

by The Gustavian 59 CARPACCIO 60 CENTURY TSUKIJI 61 CHESA BIANCA 104 DANNY & COMPANY

SPRING/SUMMER 2012

3/23/12 4:29 PM

INDEX BY CATEGORY 62 DOS MESTIZOS 102 GREEN GREEN

ORGANIC KITCHEN 63 HAPADOG 64 HAYAHAY TREEHOUSE BAR

& VIEWDECK 65 I’M ANGUS STEAK HOUSE 66 KASBAH 68 LAB-AS SEAFOOD

RESTAURANT 97 LA CUCINA ITALIANA 67 L’ ENTRECOTE 70 LULU RESTAURANT MAMU’S RESTOBAR 71 74 MANNY O’S WINE & TAPAS 72 MANGO TREE 73 MANGO TREE BISTRO NECTAR RESTAURANT 75 98 NOBU INTERCONTINENTAL

HONG KONG 78 OPUS RESTAURANT

AND LOUNGE 81 ROTISSERIE SIMPLY THAI 82 100 TANGO ARGENTINIAN

STEAK HOUSE 83 THAI AT SILK THE ALPHA 84

by Chef Billy King THE GRILL HOUSE 86 87 THE LAZY DOG CAFÉ TOKI JAPANESE FUSION 90

& FINE DINING 91 YATS RESTAURANT 92 ZUZUNI PRIVATE/FUNCTION ROOMS ANZANI 55 58 BRASSERIE BOHEME

by The Gustavian 59 CARPACCIO 60 CENTURY TSUKIJI CHESA BIANCA 61 104 DANNY & COMPANY DOS MESTIZOS 62 102 GREEN GREEN

ORGANIC KITCHEN 65 I’M ANGUS STEAK HOUSE 66 KASBAH 67 L’ ENTRECOTE 70 LULU RESTAURANT 71 MAMU’S RESTOBAR 75 NECTAR RESTAURANT

98

76

81 99 84

90

NOBU INTERCONTINENTAL HONG KONG PARADISE BAR & AL FRESCO RESTAURANT ROTISSERIE SPOON by Alain Ducasse THE ALPHA

by Chef Billy King TOKI JAPANESE FUSION & FINE DINING

PRIX FIXE MENU 58 BRASSERIE BOHEME

by The Gustavian PATIO/OUTDOOR DINING 74 MANNY O’S WINE & TAPAS 87 THE LAZY DOG CAFÉ RESERVATION REQUIRED 94 AL MOLO

RISTORANTE ITALIANO 55 ANZANI BOMBAY DREAMS 96 60 CENTURY TSUKIJI DANNY & COMPANY 104 102 GREEN GREEN

ORGANIC KITCHEN L’ ENTRECOTE 67 97 LA CUCINA ITALIANA 98 NOBU INTERCONTINENTAL

HONG KONG PARADISE BAR & 76

AL FRESCO RESTAURANT 82 SIMPLY THAI 100 TANGO ARGENTINIAN

STEAK HOUSE 83 THAI AT SILK 91 YATS RESTAURANT ROOFTOP BAR/LOUNGE AREA ZUZUNI 92 SMOKING & NON-SMOKING 56 AGAVE MEXICAN CANTINA 59 CARPACCIO CHESA BIANCA 61 65 I’M ANGUS STEAK HOUSE TAKEOUT 56 AGAVE MEXICAN CANTINA 59 CARPACCIO 61 CHESA BIANCA 64 HAYAHAY TREEHOUSE BAR

& VIEWDECK 65 I’M ANGUS STEAK HOUSE 79 PESCADOS

VALET PARKING 59 CARPACCIO 60 CENTURY TSUKIJI 61 CHESA BIANCA 104 DANNY & COMPANY I’M ANGUS STEAK HOUSE 65 67 L’ ENTRECOTE 98 NOBU INTERCONTINENTAL HONG KONG OPUS RESTAURANT AND LOUNGE 78 99 SPOON by Alain Ducasse 88 TORO RESTAURANT & BAR WEEKEND BRUNCH 94 AL MOLO RISTORANTE ITALIANO 81 ROTISSERIE 99 SPOON by Alain Ducasse 92 ZUZUNI WINE LIST 56 AGAVE MEXICAN CANTINA 55 ANZANI ARMANI/AQUA 95 59 CARPACCIO 61 CHESA BIANCA 104 DANNY & COMPANY DOS MESTIZOS 62 65 I’M ANGUS STEAK HOUSE 66 KASBAH 67 L’ ENTRECOTE LA CUCINA ITALIANA 97 74 MANNY O’S WINE & TAPAS NECTAR RESTAURANT 75 98 NOBU INTERCONTINENTAL HONG KONG 78 OPUS RESTAURANT

AND LOUNGE 76 PARADISE BAR &

AL FRESCO RESTAURANT 79 PESCADOS 80 RESTAURANT ALCHEMY 81 ROTISSERIE 99 SPOON by Alain Ducasse 82 SIMPLY THAI 83 THAI AT SILK 84 THE ALPHA

by Chef Billy King 86 THE GRILL HOUSE 90 TOKI JAPANESE FUSION & FINE DINING 88 TORO RESTAURANT & BAR 91 YATS RESTAURANT 92 ZUZUNI

www.dineasiaguide.com

index TON edited.indd 109

109 3/23/12 4:29 PM

CR EDITS

24

HANNAH’S BEACH RESORT AND

40

ONE AZUL BORACAY RESORT

North Station 1 White Beach,

Brgy. Balabag,Boracay, Malay, Aklan

M: +63 917.308.8262

E: info@oneazulboracay.com

CONVENTION CENTER

Brgy. Balaoi, Malingay, Pagudpud,

Ilocos Norte

P: +632 806.1477

42

M: +63 928.520.6255

AND PREVENTIVE MEDICINE

E: info@hannahsbeachresort.com

8/F ACCRA Law Tower, 2nd Avenue cor.

W: www.hannahsbeachresort.com

30th Street, Bonifacio Global City,

www.oneazulboracay.com

LIFESCIENCE CENTER FOR WELLNESS

Taguig City 36-37 MOEVENPICK RESORT & SPA

P: +632 828.5433

Punta Engaño, Mactan Island, Cebu

M: +63 917 573.5433

P: +63 32 492.7777

E: info@lifescience.ph

F: +63 32 492.7704

W: www.lifescience.ph

E: resort.cebu@moevenpick.com

W: www.moevenpick-cebu.com

46-47 MANDALA SPA & VILLAS Boracay Island, Malay, Aklan

38-39 CASA IBIZA RESORT & EVENTS PLACE

P: +63 36 288.5858

Sapang Buho Road, Brgy. Dalig II,

F: +63 36 288.3531

Antipolo City

E: reservations@mandalaspa.com

P: +632 482.3487

W: mandalaspa.com

Satellite Office:

Mezzanine Floor G. A. Tower 1

48-49 TIRTA SPA

EDSA cor. Boni Ave., Mandaluyong City

Boracay Island, Malay, Aklan

P: +632 484.9393

P: +63 36 288.6841

F: +632 794.0685

E: management@casaibiza.com.ph

W: www.casaibiza.com.ph

+63 36 288.6481 M: +63 920 918.4857

+63 922 892.8696

E: info@tirtaspa.com W: www.tirtaspa.com

110 index TON edited.indd 110

SPRING/SUMMER 2012

3/23/12 4:29 PM

DINING RENDEZVOUS

JCI INDUCTION AND TURNOVER CEREMONIES AT LANCASTER SUITES JAN 31, 2012 1. JCI Ortigas with JCI’s National President Randolf Ivan Ruste 2. Jonnah Nubla, 1.Sugarleaf MLC ribbon cutting 2.Sugarleaf Goody Wraps 3.Claiza Bihasa, Audrey JV Ejercitoat and Claiza Bihasa 3. Claiza Bihasa, Audrey Po and Fitz Pabalan Po Fitz Pabalan Jaycees Ortigaswith Board Directors 4. and Induction of Baby 4.nduction Jaycees 5. of JCIBaby Ortigas Board5.JCI of Directors JCIof National with JCI National President 6.Rman Lorenzo, Terry Reyes, Lexi Schultz and Angelo President 6. JCI Sen. Natl. Exec Christine & JCI Sen. Michael Songco 7.Hannah Salumbides andVP Fitz PabalanGarcia 8.Men’s Health’s Amador Tiaoqui Madamba 7. Hannah Salumbides and Fitz Pabalan 8. Michael Tiaoqui, Herman Gamboa &pie, and ANC Philippine RealtyTV’s Angel Jacob 9.Sweety Pies low glycemic macadamia organic cake, organic pieand andJCI pecan pie 10.Sugarleaf Jaegercarrot Tanco 9.

Members of banofee JCI Manila Zugbuana 10. Membersminimart’s of JCI 1 beverages 11.Butchie Narciso Lagman, Linda Narciso Songco, Aida and Toto Narciso Ortigas 11. Oath taking

2

3

4

5

6

8

9

10

11

7

CEU 10TH ANNUAL CONVENTION AT MANILA HOTEL FEB 16, 2012

www.dineasiaguide.com

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DINING RENDEZVOUS

THE BEAUTY OF RAW FOOD PREPARATION WORKSHOP AT SUGARLEAF MARCH 11, 2012

YATS WINE DINNER AT CAFE PROVENCAL FEB 17, 2012

112 p111-116.indd 112

SPRING/SUMMER 2012

3/24/12 1:27 AM

DINING RENDEZVOUS

SUGARLEAF BRANCH OPENING IN MAKATI

1

NOV 11, 2011 1.Sugarleaf at MLC ribbon cutting 2.Sugarleaf Goody Wraps 3.Dine Asia's Kathleen Asuncion 4.MEDICard president Nikky Montoya, PSi’s Kokoy Reonisto, Aristotle Salas and Sugarleaf’s Rman Lorenzo 5.Suchero’s Arnee Villa and Dr. Mel Montoya 6.Rman Lorenzo, Terry Reyes, Lexi Schultz and Angelo Songco 7.Eatright.ph’s Oya Zamora and companion 8.Men’s Health’s Amador Madamba and ANC Philippine RealtyTV’s Angel Jacob 9.Sweety Pies low glycemic macadamia pie, organic carrot cake, organic banofee pie and pecan pie 10.Sugarleaf minimart’s beverages 11.Butchie Narciso Lagman, 3 Linda Narciso Songco, Aida and Toto Narciso

2

4

5

6

7

8

9

10

11

CRAVINGS GRAND CAKE AND COFFEE FESTIVAL NOV 4, 2011

1

1.Grand Cake and Coffee Festival Coffee and Tea Ceremony 2.Patrick Meily at the Grand Cake and Coffee Festival with Catherine Soriano 3.Cake Deco by Chef Paul with Tintin and Antonia 4-6.Grand Cake and Coffee Festival Cake Slicing 7.Grand Cake and Coffee Festival Organizers 8.Grand Cake and Coffee Festival Registration 9.Patrick Meily with Cravings & CCA Department Heads 10.With CCA’s Melissa Sison and Pilar Herbolario

2

3

4

5

6

7

8

9

10

www.dineasiaguide.com

p111-116.indd 113

113 3/24/12 1:27 AM

DINING RENDEZVOUS

RELAUNCH JAN 18, 2012

114 p111-116.indd 114

SPRING/SUMMER 2012

3/24/12 1:28 AM

DINING RENDEZVOUS

TRAVEL TO

FEB 2012 Boracay sunset

Dine Asia EIC Mary Anne Meily braving the waters and sailing around Boracay

Adrian Held, fotogs Shari Villagante and Benjie Mahigab

Mary Anne with fotog Shari Villagante and Adrian Held after photo shoot

A Dine Asia favorite from Dos Mestizos

Beef Salpicao of Dos Mestizos

Food Setup

Mary Anne having a light moment between Chef Andre Malarky and Adrian Held

www.dineasiaguide.com

p111-116.indd 115

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DINING RENDEZVOUS

Dine Asia FALL-WINTER ISSUE LAUNCHING OF

TORO RESTAURANT AND BAR

AT

DEC. 1, 2011

DFA Protocol Officer Raymund Toledo and Mary Anne

9Dot Strategies’ Jonathan Engalla, Tourne’s Sandralyn Hataway and Mark Anthony de Jesus

Casa Ibiza’s Danielle Lee and Fitz Pabalan

David Tuazon, Dine Asia’s Kathleen Asuncion, Cristy Derige, and Kathleen Grace Moredo

Eric Kahn and Johnny Revilla

Bodegas Hidalgo’s Richie Aquino and Noel Gonzales

Mary Anne, Mimi Maguigad, May Legaspi, Marcus Maguigad

Lamberto Espina II and Dine Asia’s Jane Francis Quinabo

Tin Santos and Carol Bote

Toro’s Ramesh and Cherina Genomal

Mariza Martinez, Agnes Umali and Dazzling Celebration’s Bing Daza

Luz Del Mundo, Carol Bote and Henry Muzzarelli

116 p111-116.indd 116

Carol Li, Mary Anne, Lucille Bocobo, Carol Bote and Deeday Concepcion

Cristina Vermont-Garcia, Junie Abella and Mary Anne

Marco Torres and Dine Asia’s Bambi Torres-Camus with husband John

Sugarleaf’s Angelo Songco

Nixie Galvez with Ina and Fred Sibug

Katherine and William Tan

Toro’s Vinnie Genomal and Dine Asia’s Mary Anne Meily

Toro’s The Brothers Genomal

Marijo Camarista, Stephen Ang, Gionna Cabrera

SPRING/SUMMER 2012

3/24/12 1:29 AM

www.dineasiaguide.com

FALL-WINTER 2012.indd 119

119 3/23/12 3:03 AM

120 FALL-WINTER 2012.indd 120

SPRING/SUMMER 2012

3/23/12 3:03 AM