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PHILIPPINES w w w. d i n e a s i a g u i d e. co m
GUIDE TO THE BEST RESTAURANTS IN TOWN
AUBERGINE R E S T A U R A N T YOUR COLLECTION OF CULINARY EXCELLENCE Aub ergin e & I SC AHM’s G lo bal V is io n : : Chef G ene G o nzalez ’s W i n n i n g Ingredient : : Simple to Sim ply E xq u is ite : : The Land ’s Undis covered S e c re t s :: I To o Can B e A W in e Conno is s eu r : : Yats W ine Cellar : : Pam p er ing We l l n e s s
FALL/WINTER 2008
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publisher’s note:: Dear Readers: It seems like it was only yesterday that Dine Asia’s premiere issue has been launched and here we are on our second issue. There were a lot of challenges at the beginning and it became harder than we thought as we worked on the second issue. We were faced by conflicting circumstances with great extent beyond the normal issues. Our country has enough problems while we would read more not of our own but of the worlds as the stock market collapsed recently. As a developing country dependent on economies of greater nations, we all know we will be more affected.
Changes in
living condition will be apparent as our economy gets affected, favorably or adversely. Dine Asia encountered its effects, confronted every issue courageously and treated individuals’ or companies’ situations PHOTO SOURCE: ESKAYA BEACH RESORT & SPA
fairly.
As we are committed to our main goal to support our
country for the better change to serve as a good example despite odds to decide not only for the company’s intentions but for the common good. In this second issue, we are highlighting individuals and companies that have been making a mark on their field of expertise all with the same intentions but with a global vision.
We are also showing
Philippines’ rich culture when we discovered some of our land’s jewels.
We would like to share that despite the obstacles, our
country is still blessed. Of course, we are giving you a part of our selection of the best restaurants of the Philippines now that we have added more cities for your reference. This is our Holiday issue; for whatever it’s worth, for moving on its all for you! Advance Merry Christmas and a Happy New Year!
Cheers,
Mary Anne Meily.
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GUIDE TO THE BEST RESTAURANTS IN TOWN Unit 204, La Mirada Town Homes #302 P. Guevarra St., San Juan City (ph) 632.897.4085, 632.895.6871, 632.986.6829 :: (fax) 632.895.8845 www.dineasiaguide.com :: info@dineasiaguide.com
MARY ANNE MEILY Editor-in-Chief
BAMBI TORRES-CAMUS Associate Editor
MELAI ARGUZON Creative/Art Director Marketing
DEEDAY CONCEPCION JOJO VILLAFLOR MARCUS MAGUIGAD WALTER MEILY DENNY WANG Wine Adviser
MARCUS MAGUIGAD Photographer
KATHY CHUA
Contributing Photographer
MON DIMLA
Production Coordinator
HECTOR DIMLA Finance
ON THE COVER
READERS
We would love your feedback! Subscription inquiries, any great dining experiences, any of your favorite restaurants missing from the guide,any suggestion for the next issue... anything at all please contact us by phone, mail or email.
WRITERS
Got a great idea for a food-related story? should be sent to queries@diningout.com.
We’d love to hear about it.
Queries
RESTAUR ANT & ADVERTISERS Aubergine Restaurant & Patisserie
32nd and 5th Building 5th Avenue corner 32nd Street Fort Bonifacion 1642 Taguig City 632. 856.9888 www.aubergine.ph Christmas Decors & Styling by: Designer Blooms
For information regarding listing your restaurant in our next issue, please contact Mary Anne Meily at 632. 986.6829
ACKNOWLEDGMENTS
Department of Tourism - Secretary Ace Durano and Undersecretary Eduardo Jarque Jr., Wilma Galvante of GMA Network, Bernadette Young of QTV 11, Issa Litton of Livin’ it Up! QTV 11, Roni Merk & Roan of Merk Media, Mr. & Mrs. Edwin G. Felizardo, Cathay Pacific - Asia Miles, Globe Ultra Platinum, Paul Refol for Guerlain Cosmetics, Yvonne Apad, Mary Gaw So, Quincy, Wesley Yap, Marco Angeles All contents copyrighted 2008 by Dine Asia Magazine.
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fall/winter 2008
contents::
FEATURES::
entice your appetite 10
Through the lens of... Kathy Chua
let’s talk about it 12 13
18
Alamid Coffee: the rarest coffee in the world Coffee - In a different brew Gloria Jeans UCC Simple to Simply Exquisite Microtel Lewis Grand
over dinner 26
Cover Story: Aubergine & ISCAHM’s Global Vision
spice it up 30
Chef Gene Gonzalez’s Winning Ingredient
satisfy our bellies 32
The Land’s Undiscovered Secrets Baguio’s Tam-awan Village Bohol’s Eskaya Beach Resort & Spa Bacolod’s Ruins: A Sight to Behold
with wine + spirits 38 40
I Too Can Be A Wine Connoisseur Yats Wine Cellar
to flatter our cravings 44
Pampering Wellness Mogambo Springs Nature’s Village Badian Resort & Spa
PHOTO SOURCE: AUBERGINE RESTAURANT & PATISSERIE
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RESTAURANTS:: LUZON
VISAYAS
MINDANAO
Makati 54 Alba
Aklan 92 Aria
Davao 106 Hanoi
56 57 58 59 60 61 62 64 65 66 67 68 69 70
Benjarong Chateau Contempo Felix Fely J Gaudi La Maison Le Souffle Merk’s Bar Bistro Mickey’s Deli Sentro Terry’s Selection Tosca UMU
93 Bamboo Lounge 94 Hama 95 The Courtyard Bistro
107 Lotus Court 108 Tsuru
Bohol 96 Lantawan Cebu 97 Blu Bar & Grill 98 La Tegola 100 Olio 101 The Gustavian
Mandaluyong 71 Florabel Manila 72 Barbara’s Muntinlupa 73 French Corner Quezon City 74 IN-YO San Juan 75 Cafe Ysabel Taguig 76 Aubergine 77 Brazil Brazil 78 Portico 79 Thai at Silk
Baguio 80 Cafe by the Ruins 81 Forest House 82 Le Chef at the Manor 83 Mario’s
Cavite 84 Chateau Hestia 85 Rohini’s
Pampanga 86 The Grill Room Ilocos Norte 87 La Preciosa Naga 88 Chilli Peppers Palawan 89 Pescados
PHOTO SOURCE: AUBERGINE RESTAURANT & PATISSERIE
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entice your appetite::
Through the lens of...
KATHY CHUA
far away from where I was working. So this was my first food photography gig, I got paid in pizza and pasta. HOW IS FOOD PHOTOGRAPHY DIFFERENT FROM OTHER FORMS OF PHOTOGRAPHY? Food photography is different from other forms because it demands great attention to detail. We need to translate taste into a visual product. To do that, photographers need to highlight particular textures like the crispness or softness of the food, sauce and color. We normally go on assignments together with a professional food-stylist. Their job is to reconstruct the dish so that it becomes visually appealing. Sometimes, they’ll prepare food quite differently so that it registers well or holds up under the lights. We pay close attention to the way the food is structured, and the patterns it may create. WHAT IS THE SIGNIFICANCE OF FOOD PHOTOGRAPHY?
photographer for Adphoto. Adphoto is the only studio outfit in the country that has two large-scale studios. They specialize in advertising photography – aerial, architectural, corporate, industrial, fashion, food & beverage, talent & product shots, special effects, underwater, 360º panoramic and virtual reality. WHAT MADE YOU DECIDE TO BECOME A PHOTOGRAPHER?
The decision to become a photographer was fairly easy. My dad is a photographer. Growing up in a studio, I used to tag along with him during his shoots. I found it fascinating to watch him work with a creative team to make even seemingly impossible concepts become photographic realities. Everyday, something was new and different. For example, I woke up one morning to a rainforest in the studio, the next day we’d have waterfalls, or a fire-truck. We’d see products before they’d come out on the market – even new cars. My dad had always told me that if I took up photography, I’d be able to travel anywhere – and I love to travel. By the time I needed to choose a course for the university, I couldn’t think of anything else I really wanted to do. Thankfully, DLSU at that time had a Communication Arts course that had a specialization in photography (the course is now with St. Benilde).
10
This is the one job I know that everyday something is different and we learn something new. It’s a holistic experience, one day you’re shooting for food companies and you get to try all these new dishes, next day you’re doing interiors or architectural photographs for buildings, photographing people and making new friends, even the industrial jobs are interesting because it’s like being on Discovery Channel. Everyday we learn how rich and diverse the world really is. There’s so much out there, and photography for me has been a great way to discover my surroundings.
Most human beings are visual by nature, and so we photographers constantly strive to capture that mouth-watering picture. It’s that kind of photo that can encourage people try new or strange food. At the same time, it also helps people see familiar dishes in a new light (no pun intended). When I cook, I try to make the dish look as good as the photograph (forgetting sometimes that these pictures were taken with the aid of a professional food-stylist). Hopefully the photos can inspire people to present everyday fare with a creative-gourmet-twist. In the larger scheme of things – hopefully our photographs can stir people to try something different or extraordinary.
IF YOU WEREN’T A PHOTOGRAPHER, WHAT WOULD YOU BE?
If I weren’t a photographer, I’d most likely be cooking. I love to cook. WHAT WAS YOUR FIRST FOOD PHOTOGRAPHY STINT? I went to South Africa for four months as a volunteer photographer for the Johannesburg Zoo. I’m a zoo volunteer on the side, co-founder of My Zoo Volunteers Group Foundation. Amazingly enough, the “Filipino Connection” kicked in. One of the zoo keepers remembered working with a Filipino supplier and made arrangements for us to meet. As it turned out, the woman had this small project for an Italian restaurant’s website, not
www.adphoto.com * www.kathychua.com
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let’s talk about it:: The alamid which lives in Southern Luzon’s mountain forest have the ability to sniff out and feed on the ripest and sweetest coffee cherries of Arabica, Liberica, Exelsa and Robusta beans creating a unique, distinct coffee blend. Upon ingestion of the coffee beans, fermentation
takes
place
in
the
digestive tract of the civet, where stomach enzymes break down proteins in the coffee beans. The civet’s inability to digest the beans makes them excrete it whole. This process is what makes the beans have low acidity tttand smooth flavor. Local
ALAMID
COFFEE
the rarest coffee in the world
farmers
harvest
the
civet
droppings early in the morning. This is done with great difficulty, as they have to trek mountains that have thick undergrowth. On a good day, a gatherer can collect one kilo of civet droppings. The collected droppings go through a process of rigorous washing and then dried under the sun with fresh mountain wind. Later, it is packaged and mostly exported.
Only
500
kilograms
are
produced in a year. In the Philippines, prices start at Php 800 for a jar of 100 The Philippines is blessed with flourishing mountain forests. There, scurrying in
grams. At this price it is considered as
the wild is the Philippine Civet Cat (paradoxorus Philipinensis), popularly known as
the most expensive coffee in the world.
alamid in the local language. Mainly considered by farmers as pests to their crops, these creatures also get hunted for their meat, for this reason, their existence may be endangered.
This
exotic
coffee
concoction
of
Alamid Coffee is a treat for coffee lovers
all
over
the
world.
When
The saving grace of these little creatures came when the discovery
roasted, it exudes a sweet aroma, it
of their unusual ability to turn ordinary coffee beans to a heavenly blend.
has
Instead of hunting them down they are now considered very valuable. And
strong, sweet, dark chocolaty taste.
without them it is not possible to produce the most rare, expensive and
Perfect to satisfy even the most
coveted gourmet coffee in the world.
discriminating coffee connoisseur.
12
also
been
reputed
for
its
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coffee in a different brew 1. Coffee Spa
Save those used coffee grounds for a recipe to make your own body scrub. Mix coffee grounds with sugar and olive oil. In the shower, rub this scrub in a circular motion on damp wet skin. The grounds will exfoliate your skin by removing dead skin cells and the caffeine is a known cellulite fighter. This will bring out fresh and healthy skin!
2. Coffee Sassoon
If you’ve got dark colored hair, coffee grounds may brighten your color. In between shampooing and conditioning, rub used coffee grounds throughout your hair. Rinse and dry. See and feel the coffee difference!
3. Coffee Mulch
The nitrogen in used coffee grounds makes them the perfect soil conditioner. Just toss them in the soil with other brown materials such as leaves and dried grass to keep a balanced soil pH. Feeding your garden with used coffee grounds will help your garden grow.
4. Coffee Power
El Salvador is diving into some curious alternative fuels; including coffee. Instead of throwing away low quality coffee beans, the beans are used for fueling cement factories. The coffee beans burns much hotter than wood making it a good source of energy. Pretty soon we’ll be driving java powered sports cars.
5. Coffee Logs
Mainly composed of used coffee grounds, Java Logs make beautiful fire in an environmental friendly way. Tagged by Time Magazine as one of the Coolest Inventions of 2003, Java Logs ignite quicker and produce larger, more attractive flames than other fire logs. Though they don’t have coffee aroma, Java Logs do emit a sweet scent that will bring enchantment to your bonfire!
6. Coffee Home Living
Ugly scratches on your woodwork try soaking coffee grounds with a little water and apply the liquid on the furniture scuffs with a cotton bud. And it’ll be almost good as new! As coffee grounds are a bit abrasive, they can be used as a scouring agent for grimy and greasy stain-resistant. objects. Just mix the grounds with a little water and scrub with a firm brush. Try it on those dirty ashtrays.
Try this on your kitchen drains. Pour half a cup of used coffee grounds down the drain, and then follow it up with 6 cups of very hot water. Dry some used grounds on a cookie sheet, put it in a bowl and leave inside your refrigerator and freezer. This will absorb any unpleasant odors. Or after chopping some strong smelly garlic, rub the grounds on your hand to eliminate the unwanted garlic smell.
7. Coffee Interiors
Give a new look to those old white curtains with out breaking the bank. By steeping grounds in hot water, you can make a dye and instantly have brown curtains. No more worrying about coffee stains on your tablecloth, you can color your stained tablecloth with coffee.
8. Alternative Coffee
One of the most recent exciting discovery is that coffee beans contain a significant amount of antioxidants. Antioxidants are known to protect the body against “oxidative stress” by sweeping-up damaging free radicals that are implicated in heart disease, cancer and ageing. So protect yourself from free radicals and have a flavorful cup of coffee today.
9. Gourmet Coffee
A (coffee) “ground”breaking technique is now being used to cook your all time favorite steaks. Yes, Steaks! Spent espresso grounds are being used to coat steaks. It is said to have a mild coffee taste. So instead of the pepper crusted steak, why not try the coffee-crusted dry-aged sirloin instead. How about making your store bought spaghetti sauce look gourmet. Try adding one-fourth to one-half teaspoon instant coffee to your spaghetti sauce. The coffee will give the canned spaghetti sauce a brown shade and a less acidic flavor.
10. Coffee Art and Culture
For quite some time now, artists have been using coffee to make beautiful works of art. With a very strong dark pot of coffee, artists gradually add water for lighter shades. The coffee mixture is used in a watercolor technique. Lastly, they add a clear coat of acrylic to preserve the artwork and the finished product, a coffee masterpiece. (Ask your barista at your favorite coffee store for used coffee grounds. They would be very glad to give it away.)
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Gloria Jean’s Coffees: Creating the
ULTIMATE COFFEE EXPERIENCE Gloria Jean’s Coffees arrived at the shores of the Philippines in 2003. Back then; it was an American based franchise, whose history dates back to 1979 in a small town just north of Chicago, where company’s namesake, Gloria Jean Kvetko saw the opportunity to offer specialty gourmet coffees in a warm and friendly atmosphere. The very same principles the company adheres to today. In the end of 2004, Australia had purchased the international branding and roasting rights for all countries outside the USA - Gloria Jean’s Coffees globally had become Australian owned overnight. And is now Australia’s largest and most recognized specialty coffee retailer serving an estimated 7 million guests each month. Today there are 854 stores in 34 countries worldwide. Here in the Philippines there are close to 50 stores located in Luzon, Visayas and Mindanao making it a truly nationwide international coffee franchise. Gloria Jean’s Coffees uses only top grade high altitude grown premium Arabica beans, roasted in their state-of-the-art facility in Castle Hill, Sydney. Producing 60 exclusive blends to suit different tastes of guests, the coffee is packed within hours of roasting to ensure freshness. These are the very same beans from Australia served at Gloria Jean’s Coffees. Gloria Jean’s Coffee houses serve a range of handcrafted espresso coffee drinks, signature cold drinks, blended and estate whole bean coffees. Best sellers are the Espresso Espressions where they add a personal touch of latte art. The all-time-favorite signature drink that will satisfy ones coffee craving is the Chocolate Macadamia Cappuccino Chiller. What gives the coffee its unique taste is flavor infused coffee beans. For the adventurous customers they also have exciting coffee and non coffee blend, all being introduced regularly. For non-coffee drinkers they serve fruit chillers and speciality teas along with pastries, pastas and sandwiches. The total Gloria Jean’s Coffees experience includes the relaxing ambiance they provide. The subtle aroma of infused coffee beans lingers in the air. Interiors with a warm color motif, gives the place a cozy homey feel. Large scenic windows and outdoor tables provide customers an alternative nook. Perfect for lounging around or catching up on work as most stores offer free WIFI. Continuing the legacy that Gloria Jean Kvetko started, warm and friendly coffee agents create emotional connection with guests. Have a chit chat with the store barista and get acquainted with your favorite coffee drink and you will definitely end up as a coffee connoisseur. The icon that identifies the Gloria Jean’s Coffees brand is the “cup in hand”. Emphasizing that Gloria Jean’s Coffees difference comes from a true dedication to handmade coffee - from hand picking beans to handcrafting each individual cup. It is passionately committed to creating the ultimate coffee experience for every guest from bean to cup.
THE FORT * GLORIETTA 3 * SHOPWISE CUBAO * EASTWOOD * PAN PACIFIC * ROBINSON’S GALLERIA * SM MEGAMALL CASINO - HYATT PETRON ALABANG * ROBINSON’S PLACE MANILA * PETRON MEGAPLAZA * PETRON BEL AIR PDCP * SM MALL OF ASIA * UNION BANK TOWER * EQUITABLE TOWER * THE BLOCK - SM NORTH EDSA STA. LUCIA EAST GRAND MALL * CTTM SQUARE * SHANGRI-LA MALL * RCBC PLAZA * US EMBASSY * TRINOMA MEGA CALTEX PAMPANGA * NORTHWALK PAMPANGA * BAGUIO HOTEL SUPREME * TACLOBAN * CASINO BACOLOD ORIENT PACIFIC CENTER DAGUPAN * CASINO - MACTAN CEBU * CEBU BOULEVARD * SM ANNEX CEBU * * CASINO DAVAO SAN MIGUEL BY THE BAY * EASTWOOD MALL 2 * NE PACIFIC MALL CABANATUAN * CEBU AYALA LAGOON
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UCC BREWS A DIFERENT
COFFEE EXPERIENCE The magical black brew of UCC has become every discerning coffee drinkerʼs preference. Known for its smooth taste and invigorating aroma, UCC coffee is the perfect companion for any social interlude.
dishes like Japanese Soup Spaghetti, Chicken Teriyaki Eggplant Sandwich and Yakiniku Rice Plate. Must try are the Japanese Seafood Salad, Hamburg Curry Rice, and Salmon Spinach Spaghetti.
From farm to cup
UCCʼs siphon-brewed coffee goes well with its wide selection of delectable desserts like Chocolate Fudge Cake, Tiramisu, Blueberry Cheesecake, and Sumiyaki Coffee Jelly. There are also other delicious hot and cold beverages like lattes, smoothies, and fruit shakes.
Tadao Ueshima started Ueshima Coffee Company, or UCC Coffee in 1933. It soon became a staple in Japan and today is enjoyed all over the world. The company prides itself in overseeing every phase of coffee production from the preparation of the soil in their own plantations, cultivating the trees, and screening the beans. In addition, expert “classificadores” or cup tasters check the quality of the harvested beans in all aspects so only the choicest beans are used in UCCʼs coffee products. This shows how coffee for UCC is not only a product, but a passion.
Hotel coffee shop outside of a hotel
UCC has coffee shops in Japan, Hong Kong, Singapore, China, Korea, Taiwan, Malaysia, Thailand, and even the USA. In the Philippines, there are 16 branches strategically located in different parts of Metro Manila, including Pampanga, and soon one in Cebu City. Each store carries UCCʼs signature chic interiors, cozy ambiance, and excellent service, which earned it the distinction of becoming a “hotel coffee shop outside
of a hotel”.
There is a UCC for you
UCC has three concept stores in the country. One is the UCC Vienna Café, a contemporary coffee shop with a European feel. It is ideal for business executives and young professionals alike, who choose to have their business meetings over meals. Another is the UCC Café Terrace that mimics a contemporary country club setting with its huge glass windows, trellises, ceiling fans, and wooden furniture. The earth and warm colors lend to a classy and cozy feel made fresh with a youthful atmosphere. The UCC Park Café concept is a charming design in a plush park landscapes. Surrounded by greens and wooden planks amidst towering hotels, buildings, and malls, the UCC Park Café is a relaxing retreat for young urbanites and active yuppies. Truly, UCC brews more than just coffee, but an experience that leaves one with a smile.
As an all-day dining place, UCC serves Japanese fusion
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let’s talk about it::
simple to
simply
exquisite H
otel coffee shops are not exempted from reinvention, they continue to evolve, expand and diversify their offerings. To usher in the new, they have star ted by renaming the classic concept of the “coffee shop” to the innovative All-day dining restaurant. These are the different hotels signature dining experience where they offer buffet for breakfast, lunch and dinner. The reinvention came with turning the conventional
basix
buffet experience to something extra-ordinary. Making hotel buffet dining a gastronomic dining destination and not just an alternative place to dine. If you haven’t tried them yet, here’s what you’re missing? Here are some of the new and reinvented all-day dining restaurants. Formerly known as The Café Coffee Shop,
Basix, is the all-day dining restaurant of the newly renovated Dusit Thani Manila. The dining setting uses warm light colors and the open interior gives the place the feeling of casual chic. Covering one wall is a gallery of black and white photos exhibiting Philippine culture by renowned photographer Donald Tapan
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Basix
features
a
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11:51:15 AM
array
of
international and Asian cuisine, which presents food stations that complete a full course buffet. To elevate the already sumptuous buffet, Basix offers live cooking with your buffet. You can choose from a wide assor tment of fresh seafood and meats and have it grilled to your taste. You can also create your own pasta, or noodle soup with your choice of ingredients. Leave room for fresh homemade ice cream for desser t. Basix is open 24 hours offering breakfast buffet at Php 1 045 nett, and lunch and dinner buffets at Php 1 150 nett.
circles
A new concept altogether is Dusit
number of circular ar t pieces and
available in total. Sushi and sashimi, a
Thani Manila’s Family Sunday Brunch.
various colors of f iber optic lighting
line-up of fresh chilled seafood items
Go buffet hopping from 11:30 a.m.
travels from the f iberglass logo running
and the amuse bouche make up the
to 3:00 p.m. at any of their four
through the f loors and up the columns
appetizer station. The salad station is
restaurants, namely, Basix, Benjarong,
to the restaurant and ceiling. Circles
like a green garden where chefs cut
Tosca and Umu for only Php1450 nett.
Event Café offers comfor table dining
fresh vegetables and prepare salad
Children
half-price.
options with large window seating
dressings of your choice. Wander to the
Live kiddie enter tainment is provided
areas that allow guests a fabulous view
grill section for juicy cuts of the f inest
at the lobby.
of the garden and water falls or a view
quality meats, poultry and fresh catch
of the busy streets of the f inancial
of the day. When in the mood to
district as they dine.
spice-up your life, head for the tandoori
6
to
12
pay
Leading the city to another new trend of theatrical dining, appealing to diners’ visual, aural, olfactory and oral senses
Gastronomies will enjoy the eclectic
is Makati Shangri-la’s Circles Event
choice of dishes and cuisine offered.
Café. Key design elements include a
Sixteen culinary food options are
heat
oven and prata counter with a large variety of curries. Feast and indulge in fresh steaming Cantonese dim sum and Chinese barbeque items. These dishes are ser ved fresh, tasty and appetizing. All made “a la minute” meaning the time of cooking happens as late as possible where some items are even cooked to order. This method keeps the food fresh and therefore tastes
better
nutritional
and
value,
has a the
dish
greater does
not change color and sauces do not lose their consistency. Constantly offering guests something new, food promotions happen every couple of months. For the month of October in line with the October fest there is a German food promotion. w w w.di neas i ag ui de.c o m 19
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Asian tapas make up another station where trained chefs showcase the ar t of preparing Japanese specialties whipping up a wide array of greens like kani salad a la minute for fresh and healthy eating. The noodle station has Indonesian, Thai, Chinese, Filipino and Japanese noodle specialties. The Italian section ser ves pizza straight from a traditional wood-burning oven and Italian masterpiece risotto-ofthe-day. A highlight to the dining experience is the lechon pit, a Filipino favorite only ser ved in f iestas. The Desser t Station features a delectable spread of local and international goodies. If that is not enough to tempt the most discerning sweet tooth try ice cream blended on cold stone. Lunch buffet is Php 120 0 ++ while dinner buffet is Php 14 0 0++. At the Plantation Bay Resor t and Spa in Mactan Island Cebu is
Kilimanjaro Kafe. The restaurant is situated amidst a freshwater pool creating an amazing view and sensation of being in a tropical island paradise. The open window bay allows fresh cool wind and natural light in giving the interior a fresh and casual feeling. While
kilimanjaro
murals on the walls and ceiling are a whimsical attraction. Kilimanjaro
Kafe’s
famous
breakfast
Showcasing the countries delicacies, cuisine and culture as well. Weekend lunch buffet is at Php 14 0 0++ and dinner buffets is at Php 160 0 ++. Sizzling at Edsa Shangri-La, Manila is a modern food
concept
called
Heat.
Designed
by
world-renowned Hirsch Bedner Associates Design Consultants, Heat displays the ar tistic marriage of beauty and functionality. Taking inspiration from the Ear th’s various elements. Generously used as a design element, water cascades welcome guests with soothing sounds that pre-empt the unique dining
experience
waiting
inside.
Limestone,
ingenious wallpaper and gold mosaic accentuate walls while the ceiling is made of abstract copper and silver design with beige Saguran matting. Glass wall panels open to a landscaped veranda overlooking lush tropical gardens and a lagoon shaped swimming pool. Four distinct open cooking theatres incorporating 11 interactive sections make up the buffet. The Oriental Station with a Hong Kong trained chef features all kinds of Chinese barbecue. The Western Station offers car very alongside a Tandoori section with grilled Indian specialties. 20
buffet
offers
different
culinary themes for everyday of the week like Filipino, Mexican,
paseo uno
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Mediterranean, Old Virginia,
contemporary glass ar t. One dining section even has f loor to
or al fresco and enjoy the
Chinese and Caribbean. Buffet
ceiling glass windows for a relaxing view of the hotel’s poolside.
cool sea breeze.
Paseo Uno is a favorite of food connoisseurs who attest to
The Vanilla Beach Café offers
its quality cuisine in its various buffet offerings. To highlight
International
stations include hot breakfast dishes,
egg
station,
fruits,
salads, breads and pastries. A special dish station is provided for the most guests of a cer tain nationality. Breakfast buffet is priced at Php 968 nett per person. And half priced for children ages 4 to 12. They also offer a Sunday lunch
buffet
at
Php
715
highlights
sashimi directly from a fresh catch and shuck oysters right in
inf luenced by Mediterranean
front of diners. At any time have fresh seafood or meats
and
grilled or prepared in many delectable ways. The open-
described as fresh and light.
vanilla beach
of all the food stations and the
a
cuisine,
it has an open kitchen where chefs
create
freshly
made
dishes. Regular lunch buffet is dinner
menu offers a wide array of
at P1100++.
international cuisine. However
with
or
priced
feature
cuisines
of
Philippines or Korea. These special
selling item. The Kilimanjaro 24
is
and
different nations like China,
wedges on the side is the best open
buffet
they
and
fries
Php980++
Café has theme nights where
of 6 oz. pure beef patty with cheese
at
Adding diversity, Vanilla Beach
it’s the Powerhouse Burger
is
is
ever-changing food selections,
“Vinz” Karlsen’s a la car te
Kafe
that
Aside from a complete line up
priced
mushroom
buffet
Cebuano
Danish Executive Chef Oivind
egg,
but
the lunch and dinner buffet’s fresh offerings, chefs slice
nett per person.
bacon,
fare
dinner
buffets
are
priced at P1350++. The Vanilla
hours.
Beach Café is open 24 hours
Mandarin Oriental, Manila’s
that
Paseo
la car te menu that offers
Uno
began
the
also
interactive buffets in Manila
equally
back in 2003 and introduced a
like
totally new way to dine. The
Burger. ‟
interiors of Paseo Uno create
or al fresco and enjoy the cool sea breeze.
the per fect backdrop for its cuisine.
With
the
interiors
created by Design Studio Spin of Tokyo, Paseo Uno combines
that a buffet can’t get any
chefs come in to prepare their creations; last September they
history. The interiors show an
had a two-week long Mexican Festival where Mexican Chef
interplay
of
contemporary
Fernando Pulido was f lown in from Mandarin Oriental Riviera
metal,
Spanish-inf luenced
Maya, Mexico.Down south at the Hilton Cebu Resor t and Spa
Japanese
is the Vanilla Beach Café that opened last 2005. This all-day
paper, Philippine capiz shell,
dining restaurant presents a contemporary colonial setting,
the Asian fabrics on the walls
that’s reminiscent of a 50’s glamorous seaside holiday villa with
and
white washed walls and retro furniture. Choose to dine indoors
with
The buffet dining experience
suit your taste. Regular dinner buffet is offered at Php1300+++
colonial
upholstery,
dishes Wagyu
heights. Just when you think
Philippines’
glass,
a
-kitchen buffet offers an alternate of pasta or risotto created to
Paseo Uno is also known for its lavish food festivals where guest
handmade
scrumptious
mouthwatering
an
has been elevated to new
modern elements with the rich
features
better, guess again. Hoteliers will just keep f inding ways to give its guests more and more. And with the reinvention of the Hotel Coffee shop they have turned average buffet dining to
a
multi-sensory
dining
experience.
w w w . d u s i t . co m . p h * w w w . s h a n g r i - l a . co m * w w w . p l a n t a t i o n b a y . co m * w w w . hil to n w o r ld re s o r t s . co m
ww w.di neasi ag ui de.c om 21
22 left_microtel.pdf
10/22/08
12:03:59 PM
MICROTEL:
Luxury within reach
Microtel Baguio Upper Session Road, Baguio City * Microtel Batangas First Philippine Industrial Park, Sto. Tomas, Batangas Microtel Boracay Diniwid Beach, Boracay, Aklan * Microtel Cabanatuan Sta. Arcadia, Cabanatuan, Nueva Ecija Microtel Cavite Eagle Ridge Golf & Country Club General Trias, Cavite * Microtel Davao Damosa Gateway Complex, Davao City Microtel Mactan Punta Engano, Lapu, Lapu City, Cebu * Microtel Tarlac Luisita, Tarlac
22
23 right_microtel
10/22/08
12:06:20 PM
M
icrotel Inns and Suites is an international hotel franchise brand based in Atlanta Georgia, USA. Setting a new trend, they provide their guests with world-class hotel services in the limited service category. According to Microtel Philippines President Mr. Jose Mari del Rosario, “We are proud to say we’ve introduced a new concept in limited hotel service but world class in terms of providing safety, security, back to basic features of hotel rooms.” Whether you go to Microtel in Atlanta or right here in the Philippines, you will be pleased to experience the same great hotel everywhere you go. The beds, rooms and the services they offer are all uniformed and at par with their US standards. Microtel Inns and Suites Philippines, has strategically positioned itself as a nationwide franchise located in Luzon, Visayas and Mindanao, with locations in Baguio, Tarlac, Cabanatuan, Davao, Boracay, Cavite, Batangas, and the newest addition to the chain, Mactan. Microtel Inn and Suites Mactan Island, Cebu, was inaugurated last September and is now the biggest in the chain with 161 rooms. A mere 20 minutes away from the Mactan International Airport, it is situated along the seashores of Cebu. Facing the rippling waves and the white-sand beach, lounge in the hotel’s generously furnished, and very stylish accommodations – the first to feature Microtel’s award winning contemporary interior design. Beyond the minimalist, but very casual elegance is an impressive list of amenities available throughout
the resort. The food and beverage concessionaire is awarded to American Executive Chef Jason Hyatt, co-owner of the celebrated Abaca Restaurant. The full-service all-day-dining restaurant called Rice located at the lobby presents mixed-Asian cuisine and a limited amount of Western food. In front of the hotel is the beach bar that serves guests Western cuisine such as hamburgers, hotdogs and steaks and a wide assortment of cocktail drinks and refreshments requisite of a tropical holiday. Beyond enjoying the pristine waters and the picturesque beach, there are other enjoyable activities to engage in, for the water sport aficionado there is scuba diving, jet skiing, snorkeling and other extreme water sports. For family fun, you can go on a picnic lunch while going island hopping and basking in nature. Lounge around by the relaxing pool with a tropical setting. Or simply enjoy an island tour, Mactan is also rich in history, as it was, in fact, one of the bastions of Catholicism in Spanish-era Philippines. Traces of the Spanish heritage remain, including palatial houses and centuries-old cathedrals, most of which are open to visitors. And 20 minutes away is Cebu City, where you can discover a whole new adventure all together. Such pleasures and conveniences are yours, all for the great value that only Microtel Inn & Suites Mactan can offer.
Microtel Inn & Suites Mactan Punta Engano, Mactan Island Lapu-lapu City, Cebu 6015 PH: (+6332) 236.8888 (+632) 671.7171 www.microtelphilippines.com
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24 left_lewisgrand.pdf
10/22/08
9:30:14 AM
R
EDEFINING
LUXURY HOTELS IN A N G ELES CIT Y
The newly opened Lewis Grand Hotel is an impressive structure
debuts and anniversaries can be held. Small function rooms, all
nestled between the world famous upper and lower Field Avenue.
with state-of-the-art audio/video facilities are available for
The French Colonial design will transport guests back in time
business seminars, meetings and sessions. These facilities are
when attention to detail was highly regarded, when you walk into
provided with good lighting, expert catering service and wireless
the lobby the intricate staircase and chandelier suggest
high-speed internet service. There is even a business center for
splendor in every way.
other executive requirements.
The hotel is located adjacent to the world-renowned entertainment
The custom made swimming pool gives a calming view of a spacious
district of Angeles City. A city that is easily accessible from
beautifully landscaped garden.
anywhere in the world by way of Diosdado Macapagal (Clark )
hectic city life. Have your favorite cocktail at the sunken bar called
International Airport.
From this location, one may view Mt.
“Wet”. For total relaxation you can get a massage from highly
Pinatubo to the west and Mt. Arayat to the east. Transportation
trained masseuse. And for those who need a work out, The Fitness
to or from Manila requires approximately one hour, while
Center is well equipped with the most up-to-date facilities.
It’s the perfect diversion from
the beaches of Subic is thirty minutes by way of the new (SubicClark-Tarlac ) SCT-Expressway.
The all-day dining restaurant called Angelou Café offers a fusion of Western and Asian cuisine. Dine indoors or choose to dine al fresco
The Lewis Grand has 70 well-appointed rooms designed to
where it features a sports bar with a flat screen TV. Recommended
reinvigorate you with the finest beddings, luxurious bathrooms, well
dishes are Steaks, Lewis Grand Burger and Thai Beef Curry.
engineered ceiling-mounted rain showers in all rooms, functional writing desks, high speed internet access, fully loaded minibar and
The hotel is tourist friendly and offers an atmosphere that is exciting
flat panel LCD televisions. Natural lights shines in through their
and at the same time soothing and comfortable. It is driven by the
full-length windows providing panoramic view of Pampanga's
qualities of its international and local guests, serving as a get away
famous Mt. Arayat. Selected rooms offer breathing fresh air
oasis for those in search of the purest comforts. It offers only the
balconies and amazing pool views.
finest hotel accommodations Angeles City currently has to offer.
The Lewis Grand has a high-ceiling ballroom that seats a
Lewis Grand Hotel, where entertainment is magnified, cultures
capacity of 250 guests where the grand occasions like, weddings,
meet and Angeles City style is redefined.
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9:31:49 AM
LEWIS GRAND HOTEL Don Juico Avenue Clarkview, Angeles City Pampanga, Philippines E: reservations@lewisgrand.com T: +(6345 ) 625.3947 www.lewisgrand.com w w w.di neas i ag ui de.c o m 29
26 left_aubergine A.pdf
10/22/08
over dinner::
26
12:15:36 PM
27 right_aubergine B.pdf
10/22/08
12:29:21 PM
Aubergine & ISCAHM’s
GLOBAL VISION RAISING PROFESSIONALISM IN THE INDUSTRY December
2003,
the
Hans and Norbert met while they were with Hilton
Culinary
Arts
and
International, although one was in Shanghai, China
Hotel Management or ISCAHM has become one of
and the other was in Osaka, Japan. In 1992, they
the country’s top culinary school.
worked
Since
its
opening
International
last
School
for
Producing
together
as
part
of
the
opening
culinary professionals employed by international
team of the Makati Shangri-la where they became
hotels like; The Burj-Al- Arab in Dubai, the first
good friends. Hans was the F & B Director while
and only 7-star hotel in the world, The Wynn
Norbert was the Executive Sous Chef. Eventually,
Hotel and Casino in Macau, The Four Seasons
Norbert moved on to become the Executive Chef of
Maldives,
Mandarin
The
Ritz
Carlton
Union
Bay
and
Oriental
while
Hans
decided
to
Caesar’s Palace Las Vegas. While others have
put up Schallenberg and Associates Hotel & Restau-
chosen to work in cruise shipslike Holland America
rant
Line,
dreams of putting up a culinary school.
Celebrity
Cruises
and
Pullman
Tours.
Design.
Even
back
then
both
had
ISCAHM is the realization of a dream of Hansjorg
In June 2002, Hans opened the Institute for
Schallenberg, a Swiss and Norbert Gandler an
Hotel & Restaurant Studies in Ortigas Center, which
Austrian
offers
to
give
Filipinos
the
same
quality
short
courses
in
Culinary
Arts
education in the fields of hotel and restaurant
and Restaurant Services. The school was able
management, culinary & pastry arts and food &
to
beverage service that they received from their
awarded the Most Outstanding School for Hotel
countries for a very affordable price. Having worked
Operations
among Filipinos most of
the Philippines Foundation Inc. in October 2003. That
their professional lives,
graduate
over by
year,
the Hans
300
students
Consumers’ and
and League
of
they have personally witnessed the inherent talent
same
of Filipinos in these fields.
Having an utmost
their dream of putting up a bigger school that
commitment to their chosen careers and being
not only offered short courses but full courses
advocates of professionalism they believed they
as well in the hospitality industry. After 9 years
could impart this same level of commitment and
of being the Executive Chef of Mandarin Oriental,
professionalism to their students.
Norbert decided to retire from his job and became a full-time educator.
Norbert
was
realized
28 left_aubergine C.pdf
10/24/08
4:48:14 PM
let’s talk about it::
Today, they lead an impressive ISCAHM faculty line-up of reputable foreign and local industry veterans with at least 20 years of industry experience who are former executives, executive chefs and pastry chefs of 5 star international hotel chains. With over 30 years of industry experience, Hansjorg Schallenberg is ISCAHM’s Director for Hotel Operations while Chef Norbert Gandler is the school’s Director for Culinary Arts and Pastry & Bakery Arts. ISCAHM offers a Diploma in Culinary Arts & Kitchen Management
and
a
Diploma
in
Pastry
and Bakery Arts & Kitchen Management and in the near future a Diploma in Food & Beverage Management. These are 14-month intensive courses designed
based
on
the
latest
international trends in the hospitality industry, incorporating
the
European
curriculum
and
dual training approach of practice and theory, which over
the
past
80
years
have
developed
and nurtured the most prestigious hospitality Aubergine Patisserie
personnel of the 20th century. The dual training
approach is designed for the fast transition of students to the professional environment as soon as they’ve
completed
the
course
giving
them
a competitive edge in the business Popular among hobbyists, industry practitioners or for
those
intending
to
work
abroad
the
short
courses.
Three-month
are
certificate
courses being offered are The Fundamentals in Culinary Arts, Fundamentals in Pastry Arts and
Flavors
of
Asia
while
Fundamentals
in
Bread Baking is a one-month course and the Aubergine Function Room
28
Pralines Class is a three-week hands-on course.
Taking the dual training approach to a higher level,
one of its kind in the country. Aubergine feature
Hans and Norbert felt the need for a proper facility
perfectly executed Modern French Continental
for senior students to hold their internship. In
cuisine, artful plating and very attentive service.
December
2007,
Aubergine
Restaurant
was
launched. The very elegant interiors designed by
Hans and Norbert have successfully elevated
Noel Bernardo of EC Studio gives the restaurant its
the standards of the hotel and restaurant industry in
modern sophisticated look. The drop ceiling light
the country. They have achieved their vision
gives the place its warm persona. Behind the bar is
of
a floor to ceiling glass-encased wine cellar. The
as the hundreds of culinary professionals they have
main attraction though is the kitchen that can be
mentored
viewed through a wide glass window, where several
takes to make it in the industry, their words simply
students are busily preparing ingredients from their
put it. “You cannot be a chef overnight” but
stations overseen by Chef Norbert and his ISCAHM
they add, “with passion, interest, patience, the right
faculty. Aubergine combines the expertise of top
attitude
culinary professionals and senior students of
one step towards achieving your goal to be
ISCAHM
the best in the culinary industry.
in
this
establishment,
the
only
making
Filipinos will
and
internationally
attest
love
for
to.
the
competitive
Asked
job”
what
you
it
are
Aubergine Bar
AUBERGINE RESTAURANT: 32nd and 5th Building, 5th Avenue corner 32nd Street Fort Bonifacio, Taguig City (PH) 632.856.9888, www.aubergine.ph * PHOTOS BY: Kathy Chua (www.kathychua.com, www.adphoto.com)
ww w . d i n ea si agui de.c o m 29
30 left _ chef gene.pdf
10/22/08
12:43:42 PM
to spice it up::
Chef Gene Gonzalez’s
WINNING INGREDIENT Dining out with premier Chef Gene Gonzalez is such a colorful experience. He was very engaging and excitingly loquacious, turning our lunch tete-a-tete satiating for the palette, gastronomically and intellectually. Celebrity Chef Gene Gonzalez did not always know that he would end up as a chef. He started out as a bonds dealer and a money market trader for three years after having graduated from a degree in Behavioral Science. Although, it was not surprising that he was destined to be in the kitchen, growing up exposed to the late Dona Rosario Arnedo Gonzalez, his grandmother’s kitchen had become his playground. At this very kitchen of their ancestral home in Quezon City, his grandmother has whipped up countless delectable and exquisite Filipino cuisine for social gatherings of Manila’s elite. The dishes they created here were somehow dictated by the seasonality of the produce from their farms found in Tarlac and Pampanga. Ensuing the inevitable, he opened up Cafe Ysabel, named after his two loved-ones, great-grandmothers Isabel and Ysabella. Cafe Ysabel has been satisfying its many customers for the past 25 years; the restaurant exudes a very comfortable feeling of nostalgia, surrounding you with an enchanting garden and homey-feel as that of Chef Gene Gonzales - living, learning and loving life
the old-Manila rustic atmosphere.
CAFE YSABEL INC. 455 P. Guevarra St. cor. C.M. Rector St., 1500 San Juan, Metro Manila Philippines (PH) 632.725.5089 * (FAX) 632.726.9326 * www.cafeysabel.com * www.cacschef.com
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12:45:18 PM
Chef Gene believes in always furthering his
experience hands on training. Chef Gene is
art, “every year I go to a different country to
very confident with his students; he deems
study something new or even to just reinforce
that, “the long term effect of the school will be
what I have already learned”, he quipped. He
better cuisine in other places because we
went to Culinary Institute of America,
have good quality students.”
California Culinary Institute, Barry Callebaut Chocolate College and Corporate Training in
Aside from these, Chef Gene also offers
Vineyards to name a few. Chef Gene further
consultancy services to the food industry.
states, “the learning process never ends”.
According to Chef Gene “We set up systems, first we interview the clients about their needs
Chef Gene’s secret lies in sharing the trades
and we look at what services we can provide,
to his success, he would always take in
we then train the whole staff and leave them
apprentices, so many in fact, that he,
with a custom made F & B system”. They
eventually, had to open up his own school
have been consultants to both big and small
called the Center for Asian Culinary Studies.
businesses dealing with food requirements.
The CACS has been around for 10 years now. The school is even expanding in Davao where
Chef Gene is a National Board Member –
all instructors will be originating from the main
Conseiller Culinaire of Chaine des Rotisseurs
school in Manila. CACS offers a full range of
and has been working with them for
courses in cooking, baking and pastry, wine,
the past 25 years. He is the Vice-echanson
health nutrition, chocolate artistry and food
of
Gourmets
Cafe Ysabel
business management. For students who
Degustateurs. He is also a member of
Center for Asian Culinary Studies, the
wish to pursue a career in the culinary arts,
the International Wine and Food Society.
Executive
professional
are
And he has co-founded a website together
the Chef of Gourmet Everyday TV Show.
available using the best-equipped classrooms
with other wine and spirits enthusiasts,
While
in the country with modern, state-of-the-art
www.wineandspiritsclub-philippines.com
foreign trained food stylist.
chef-training
programs
equipment from Europe and the United States.
the
Odre
Mondial
des
Chef
his
of
Cafe
daughter
Ysabel
Giannina
and is
a
”the learning process
never ends.”
The students here get the best training as
Sharing his same passion, this proud
Patriotism is not far from Chef Gene’s ideals.
none other than Chef Gene himself at times
father states, “ I’m pretty happy that my
Among his many awards is the Ten
teaches them. He even opens up his kitchen
kids have joined me in my line of work”.
Outstanding Young Men. “This award has
at Cafe Ysabel to the students for them to
Gino
been directed towards Philippine cuisine”,
Gonzalez
is
the
head
of
the
states Chef Gene. In line with this, he has authored numerous award winning Filipino cookbooks. “I’m perpetually churning new books
and
they
are
non-complicated,
affordable books using Filipino ingredients.” At the end of the day, Chef Gene says, “This is all work and business, my work takes me to having Filipino’s cook Filipino food.” He adds, “It’s really more for getting people to rediscover Filipino’s homegrown cuisine, that’s a way to advance and get our cuisine recognized if people will cook more Filipino cuisine.” And that for Chef Gene Gonzalez is the winning ingredient to the perfect recipe Chef Gene Gonzalez with his students in Center for Asian Culinar y Studies (CACS)
for a most satisfying existence.
w w w.di neas i ag ui de.c o m 31
32 left_lands undiscovered secrets.pdf
10/24/08
10:26:44 PM
satisfy our bellies::
the land’s
undiscovered secrets
The Philippine archipelago is blessed with 7,107 islands. As countless as these islands, are the many undiscovered rich heritage the country offers. When you travel around these islands, expect to be enriched in mind,body and spirit. From north to south, the islands may differ in their appeal. In spite of these differences and distance between them, however near or far, their inhabitants all share something distinct. That’s Filipino hospitality; a truly Filipino value you won’t experience anywhere else in the world. In a tropical country like the Philippines where beautiful beaches abound everywhere, Baguio City is like a breath of fresh air. Its cool climate, rows of pine trees and romantic sceneries have made it the undisputed, “Summer Capital of the Philippines.” If you want to experience Baguio in a different light, visit Tam-awan. This replica of an Ifugao village will give you get a chance to immerse in the tribe’s cultural heritage by taking part in age-old customs and traditions. In Negros Occidental, uncover Talisay City . Where you will find a new attraction in the “Ruins”. The century old structure that still stands tall inspite being burned down during World War II. Its intricate architecture will remind you of the remnants of The Remnants in Italy. Another attraction you can visit in Talisay is Nature’s Village Resort. Here, you will find many activities that’s sure to keep the young and the old preoccupied. The country’s 10th largest island, Bohol is home to the world famous Chocolate Hills. Other sights to enjoy are centuries old churches, the Loboc river cruise or, perhaps, meeting a tarsier. In Panglao, Bohol, you will find world-class Eskaya Beach Resort and Spa, where you can also get to know the Eskaya tribe, which is the only known indigenous people of Bohol.
Cebu is another island that offers many captivating sights like historic churches, spectacular dive spots and a wide array of white sand beach resorts. In Cebu, it’s easy to find both luxury and affordable accommodations. Some notable places to stay in are Microtel Inns & Suites Mactan, Badian Resort & Spa or Plantation Bay. In the southern Philippines, discover Davao. It is home to the Philippine orchid Waling-waling; the exotic fruit Durian and the endangered Philippine Eagle. Davao also boasts of fine beaches, rich dive spots and mountain resorts. A haven for mountain climbing enthusiasts, this is where you will find the country’s highest peak, Mt. Apo. All these sites are only a few where you can experience the Philippines’ rich heritage. The wealth of the country’s natural wonders can take a lifetime to discover. So, what are you waiting for? Pack up that suitcase and see for your self. There is always an island out there PHOTO SOURCE: TAM-AWAN VILLAGE SUNSET
32
33 right_tamawan.pdf
10/24/08
3:47:11 PM
Tam-Awan Village preserving a rich and ancient culture In this age of technical advancement, places that offer luxurious
spacious. Tam-awan Village is proud to have one of only three
amenities to renew the body and mind seem ubiquitous. Very
binayons, a traditional octagonal house of Southern Kalinga
seldom do we f ind a place that does the same for the soul
Province, remaining in the country today.
and spirit. A few minutes away from Baguio City is Tam-awan Village. Uniquely blending indigenous aesthetics and Ifugao craftsmanship, Tam-awan re-creates an Ifugao village found in the Cordillera Region.
Tam-awan Village is the project of the Chanum Foundation. Chanum, meaning water in Ibaloi, symbolizes the vision of the foundation, which is to be as nur turing and life giving as the spring found in Tam-awan Village. Composed mainly of ar tists and
The village is composed of seven authentic Ifugao huts and two
friends, Chanum Foundation aims to preser ve the cultural heritage
Kalinga houses. Since they are not immune to the arrival of
and the ar ts in the Philippines, par ticularly the Cordillera. It aims to
modernity, these houses may be the last physical evidence of
be a catalyst in promoting awareness, respect and pride in our
Ifugao culture. Having been acquired from different villages from
customs, traditions and cultural heritage. In keeping with the spirit
the Cordilleras, each house has its own character that represents
in which the village was originally conceived, Tam-awan Village has
its village of origin. Reconstructed by Ifugao ar tisans, these houses,
become a venue for ar t exhibits and workshops.
some of which are over a century old were laid out to resemble a traditional Cordillera Village.
The village is an experience in itself. By living in the huts, guests get an oppor tunity to immerse in an atmosphere that allows them to
An Ifugao house is compact. Though deceptively simple, its
get a glimpse of village life. Take par t in ancient rituals such as
architecture is quite sophisticated. Built by clever mor tise makers
“kanyaws” the butchering of a pig as a form of sacrif ice to anitos
without nails or hardware, it exemplif ies the precision of Ifugao
(deity), ethnic dances, demonstrations on “tapoy” (rice wine)
construction, with heavy hand-hewn timber. They are elevated
making or par take of traditional dishes like the “pinikpikan”
to about shoulder height by four posts usually made of hard wood. With periodic re-roof ing, these huts can last for several generations. Like the Ifugao house, the Kalinga house is made with the same
(a preparation of native chicken). Tam-awan translates to vantage point. On a clear day, the village has a breathtaking view of the sunset over the China Sea. This vantage point rivals the most beautiful sceneries in the world.
hand-hewn pinewood. However, the Kalinga house is more Tam-awan Village. 366-C Tam-awan, Pinsao Proper, Baguio City 2600 PH: (074) 446.2949/ (074) 442.5551 tamawanvillage@gmail.com * www.tamawanvillage.com
34 left_eskaya A.pdf
10/24/08
3:36:44 PM
ESKAYA BEACH RESORT & SPA Adding Sparkle to Bohol - Jewel of the Philippines Among the Philippines 7,107 islands, Bohol
ground, one can view mountains with lush
private
is the tenth largest island with a coastline
greenery and the well landscaped resort.
accomodations, each villa comes with its
261 kilometers long. White sandy beaches dot the coast of the island. The most pristine of these beaches are found at the southernmost tip of Bohol in
Panglao
Island where Eskaya Beach Resort &
The boutique style resort has a distinct Philippine design. The 15 villas that make up the resort are designed like collosal “bahay kubos” traditional Filipino hut houses that
vacation
home
with
five-star
own whirlpool and all the comforts of a warm Filipino home, enhanced by today’s modern pleasures. Some even come with its own private infinity pool with a relaxing sea view.
enhances the natural beauty of the tropical
The highlight of the resort’s design is the
island. And are built with sturdy construction
infinity swimming pool. The wide pool
people of Bohol.
materials, but the ample use of indigenous
appears to extend itself out into the vastness
materials for finishing like bamboo, cogon
of the blue sea. Take in the majestic view
Boasting of a 600-meter long beach with
and wood is emphasized.
and free you mind from the elements even
Spa is located. Its called “Eskaya” as this is attributed to the only known indigenous
powdery sand, Eskaya’s sprawling paradise covers 16 hectares of land located on a gradually descending cliff which accounts for its commanding view of the sea. On higher
The thatched villas or “balai” are singledetached. Ensuring privacy for those who value personal space. Like having your own
for a moment with a cocktail or two at the swim up bar.
35 right_eskaya B
10/24/08
3:38:23 PM
Right next to it is Lantawan, the resort’s
Eskaya’s Handuraw Spa offers a gracious
grandeur of Bohol’s oldest churches, the
restaurant where one can enjoy dining
fusion of traditional therapies and modern
famous Loboc river cruise, a curious
with a magnificent panoramic view of the
spa technology, a melting pot of Asian
encounter with a tarsier or the mystic
infinity pool blending with the Mindanao
healing practices and rich European spa
Hinagdanan caves. From under the water
Sea and the cool sea breeze. The diverse
traditions. The spa menu features a
Balicasag is one of the most popular dive
menu offerings of International and Asian
complete range of services. The most
sites in Bohol and from above the sea,
fusion cuisine is sure to
satisfy any
popular is the Kadait full body massage
catch the dolphins of Pamilacan. All these
gastronomic craving. Try the best selling
where a combination of music therapy and
attractions can be arranged by the ever
dish, Bohol’s very own delicacy Humba.
nurturing body massage is used to
courteous staff of Eskaya.
One may choose to dine at Lantawan, by
balance the mind, body and spirit.
Let Eskaya take you from your hectic
the pool or in-villa. For those wanting an
Once you have regained that elusive
everyday routine and be pampered with
even more romantic set-up, they can
sense of serenity at Eskaya, have an
luxury
choose to dine by the beach.
The
adventure and see the wonders of Bohol.
so much more.
soothing sound of the rippling waves
Possibly one of the new seven natural
waiting to be discovered, Eskaya Beach
combined with the clear sky and stars will
wonders of the world, the Chocolate Hills
Resort & Spa adds sparkle to the
make you fall in love all over again.
is a sight to behold.
jewel that’s Bohol.
Experience the
that
one
deserves
and
Like a hidden treasure
ESKAYA BEACH RESORT & SPA Panglao Island, Bohol * TEL: (+6338) 502.9516 * www.eskayabeach.com
36 left_dot kulinarya.pdf
10/22/08
1:27:53 PM
37 right_the ruins.pdf
10/24/08
12:32:01 PM
The Ruins: A Sight to Behold
I
n the early1900’s, a mansion was built by sugar baron Don Mariano Ledesma Lacson, in honor of his Portuguese wife, Maria Braga. The structure of Italianate architecture with neo-Romanesque columns was the largest in Negros Occidental at that time. The pieces of furniture inside were the finest in the world as the father of Maria Braga, a captain of a ship carts chinawares and decorative items from his trips across Europe and Asia.
The construction of the mansion was closely supervised by one of the sons, making certain that the A-grade mixture of concrete and its pouring were precisely followed. This meticulousness has made the mansion very sturdy. That in the early part World War II when American guerilla fighters in the Philippines, burnt the mansion to prevent Japanese forces from occupying the mansion, it took days of inferno to singe the thick wooden floors and bring down the roof. The mansion was then reduced to its skeletal frame, hidden in the midst of sugar cane fields not knowing whether it will regain its former splendor. However, great grandson Raymond Javellana had a vision for the mansion. Early this year, the mansion now known as the Ruins has been turned into a tourist attraction and is once again amazing its spectators.
When visiting the Ruins, a burned down mansion won’t be seen, but a sagacity of history. See beyond the ruins and discover a magnificent edifice that stands tall. One can only imagine the past where everything was majestic like the intricate details the columns of the Ruins reveal. The only structure that survived intact was a four-tiered fountain with exquisite details of delicately carved arches with a lady’s embossed face at the height of each arch. Water lilies on each tier with water gushing out are a sight to behold. Enjoy a beautiful sunset while having a romantic Mediterranean dinner prepared by great grand children Chef Michelle Lynn Lacson and brother Chef Kristoffer Casey Lacson. Family secret recipes of Callos a la Madrid, Fabada and Pasta alla Puttanesca are served at the restaurant of the Ruins with a wine list to choose from. The grounds surrounding the Ruins are neatly landscaped. And as an amusement for those to young to appreciate the Ruins there is a mini golf course at the back garden. The scenic garden of the Ruins has been the venue of weddings, concerts and events. This breathtaking view has also been a favorite of many photographers who can’t get enough of this picture-perfect backdrop.
The Ruins, Talisay City, is just f ifteen minutes away from Bacolod City. They’re open from 8:30 am to 8:00 pm, Mondays thru Sundays including holidays.
38 left_wine connoiseurA.pdf
10/24/08
10:28:48 PM
with wine + spirits::
WINE ADVISER Denny Wang
I too can be
A Wine Connoisseur
Have you ever fallen in love with someone you shouldn’t have? Well,
The average novice has a vague idea at best.
Consequently, despite the fact
in this case, it isn’t exactly a “someone”
that both persons have the same discerning
but rather a living thing called wine
abilities, no
that
the novice drinks, it won’t improve his ability
ensnares
the
most
number
of
unsuspecting hearts every night. If you are a
matter
how
much
wine
to judge properly.
besotted victim who is hopelessly mired in a long-term relationship with wine, why don’t you make the most out of it? I mean go all the way, become a connoisseur. Hey, what
So what we will do here is to spell out in plain English the basic but quintessential virtues that make for a good bottle of wine. I think this will help you evaluate
have you got to lose?
every glass of wine and form an expert A “connoisseur” – according to Oxford - is
opinion with ease.
an “expert judge in matter of taste”. For sure
you through just three fundamental areas
very
you know what you like and dislike, so
of appreciation, namely Typicity, Quality and
disappointment if it doesn’t reflect the
already that makes you a judge. As for being
Age-worthiness. Mastering them is all that
an expert, you have “to have special
stands between you - a wine novice - and
knowledge of or skill in a subject”. OK, this
you - a wine connoisseur.
I am going to take
you it is much easier than most connoisseurs
STYLE AND TYPICITY
would have you believe.
The style of wine from Bordeaux will and should be different from Napa Valley or
Realize first that the key to being an expert
Chile, otherwise wine would be a terribly
in wine is to know precisely what aspects to
boring hobby. No one style rules supreme in
uncork .
the wine domain. Typicity which describes
for
in
any
bottle
you
how accurate the rendition of the style that the wine is supposed to manifest, is very important quality.
about 30 styles of wine. It doesn’t take long for a novice to achieve that. All you need to Your palates have
excellent memory even if your mind struggles to find more Giga bytes to stores a lot of facts and figures. Very soon, when you open a bottle of Brunello di Montalcino,
all
your
senses
will
automatically receive a download of tasting expectations. And even if the wine tastes
38
would
be
a
quality of its roots. So questions like “Are Australian wines better than French?”
QUALITY With the topic of style down pat, we can take a look at quality of taste. It is actually quite easy. I just need your mind to zoom in on five key areas. Your senses will then render an expert opinion on whether the stuff is good, bad or ugly.
The five areas are:
1. Consistency
An average wine connoisseur is familiar with
do is to taste a lot.
it
are really missing the point.
might require a bit of work but I can assure
look
good
2. Intensity 3. Vigor 4. Balance 5. Finish
1. Consistency Consistency is about tactile qualities that leave a rewarding palate impression, not about flavors.
Wine writers like to use
the term Body to describe the weight of a wine.
Full-, medium- and light-body
39 right_wine connoiseurB.pdf
10/24/08
10:30:23 PM
describe how heavy and light the wine feels
length isn’t everything if the aftertaste
lot of respect and understanding. Ultimately
on the tongue But size isn’t everything so in
fails to maintain its balance. Some long
it probably won’t love you back and it
addition to body, we’re also looking for
finishes fall apart giving way to a distinctly
certainly won’t stop demanding more of
texture of smoothness and silkiness. The
sour or bitter impression. Length doesn’t
your time, attention and alas, money. If this
great Burgundy wine of Chambertin is well
always bring satisfaction.
sounds like a raw deal, then perhaps this is one affair you should sidestep.
known for its remarkable combination of
AGE-WORTHINESS
a full body and a velvety texture.
To achieve greatness a wine must first The flavors of a wine might come in low, medium or high intensity, much like the volume of music played on a stereo.
Great
wine comes with an appropriate level of intensity just high enough to capture your undivided attention yet not excessively so as to drown out everything else.. It is such deft
touch
that
separates
the
great
Australian wine - Grange (Hermitage) - from many
expensive
baubles
out
of
the
same region.
wine would taste dull and flat if not downright boring.
Great chefs often
squeeze a splash of lemon juice to finish off a dish. The presence of the same kind of fresh acidity adds crispiness to a wine making it taste racy with a bit of welcomed The great Italian Barolo from
Piedmont are endowed with this quality and so are some of the lovely Sauvignon Blanc white wines from New Zealand.
For them, time is an insidious
revelation of their mediocrity. For the best of breeds, age imbues in them depth and complexity of flavors. That distinguishes the wine from the merely good. Knowing this, fastidious connoisseurs relentlessly scour the town for old vintages pricey as some old bottles could (and should) be. Novices on
young to drink, rarely getting their money’s worth. After all, it is the ability of wine to improve with age that positions it above all the other beverages. By now, you have endued yourself with more than enough knowledge to be your own expert judge on every bottle you drink. If you feel lacking a bit in exposure and experience, then just drink and drink some more.
But drinking the same stuff over
and over again wo’t help. Best advise is for you to refrain from ordering the
3. Balance Balance is the quintessential quality of a great wine. A wine is out of balance if one component sticks out like a sore thumb. frequently
encountered
flaws
that throw a wine out of balance are excessively high alcohol which makes the wine taste overly dry and astringent (“hot” in wine jargon) and in white wines
especially
mind.
sometimes settle for wines that are far too
Vigor comes from acidity without which the
Most
Most wines are not made with greatness in
the other hand go for brand names and
2. Vigor
levity.
undergo the arduous challenge of time.
Chardonnays,
excessively
woody (“oaky” in wine jargon) and buttery which effaces the fruit flavors in the wine.
same wine night in and night out. Your time is best spent with a new fancy every evening. Promiscuity is inextricably married to connoisseurship. Even if you can’t divorce yourslef
from
the “usual”at
least
be
adventurous with different vintages of the same wine. Every year produces a different version of thesame wine. This too is part of the myriad of fascinations that the world of wine has to offer. Whether
you
are
an
assiduous
The great Château Lafite-Rothschild is
restaurateur, a gregarious hobbyist or just a
benchmark for balance par excellence.
raver with a penchant for the finer things, wine is certainly an affair worth pursuing.
4. Finish
This is one relationship which allows you to
The word “finish” refers to the length and
define all the rules. It can be a languid
quality of the aftertaste. In a long finish,
sidekick or you can take it seriously with a
But imagine if that’s not a problem for you, what else in life can offer the the prodigious reward of something different and exciting to look forward to every single night?
mythBASHING Do you know that 15% of wine is consumed not by wine lovers and binge drinkers but by your unwor thy kitchen drain? All that pouring down the proverbial drain stems from the myth that once you open a bottle of wine, you’d better f inish it before you go to sleep because it will turn into vinegar the next morning. Of course there is a tiny bit of truth to any myth. Indeed, wine will turn sour if left in contact with air – oxygen to be exact – over an extended period of time. A lot of physical contact can occur over a night. But there is an easy way to preser ve leftover wine for enjoyment the next day. No, I won’t tell you to buy expensive vacuuming gadgets either. Here is how. Understand f irst that the single greatest threat to wine is contact with oxygen at high temperature. To avoid that, transfer leftover wine into a smaller vessel such as a mineral-water bottle. This minimizes the amount of air trapped inside the bottle between stopper and wine. Then store it in the coldest par t of your ref but not the freezer. Oxygen goes to sleep at near-freezing temperatures, and becomes too lazy to go to work turning your wine into vinegar. Stick to this routine and the wine loses less than 20% quality by the next day. If that’s still not good enough for you, do this immediately after you open a new bottle, yes even before you star t drinking. This fur ther reduces contact time with oxygen at high temperature. Just another tip from your Dine Asia wine adviser reminding you to DRINK LESS, DRINK BETTER. If you have a question about wine, write Denny Wang, your Dine Asia wine adviser at mailto:Denny@YatsInternational.com, Denny@Yats-International.com or visit www.YatsWineCellars.com" www.YatsWineCellars.com.
flavors linger on for nearly a minute. But ww w.di neasi ag ui de.c om 39
40 left_wine cellar.pdf
10/24/08
10:31:50 PM
with wine + spirits::
YATS WINE CELLAR A good restaurant delivers fine dining through the food, the wine, the ambiance and the service. It should offer wines that cannot be bought and enjoyed at home, just like they serve food that it is impossible or impractical for us to prepare at home. Taking the wine component to a higher level, the wine collection of the YATS Wine Cellar has the most extensive list to date.
breadth of selections to keep regular wine shoppers interested. At the top end, YATS Wine Cellars offer the best that a wine lover can dream for and although the price can soar to 7-figures (peso term) a bottle; it is probably cheaper compared to any other restaurant in Asia. At the every-day drinking level (p700 to p2, 000 a bottle) the YATS selection is equally interesting. Most of the “House” wines are not available anywhere else, Wine collector and President of YATS International not even in wine stores, except at the Clark Wine Group of Companies, Mr. Denny Wang talks about Center of course. But the real strength of YATS Wine his wine collection that took the better part of fifteen Cellars is in the mid-range. For wine enthusiasts who years to collect. are accustomed to spending p3000 to p5000 for a bottle of vintage wine, there is no place where they can Please describe your wine collection? find hundreds of selections of 20- 30- or even 40-yearold fine vintage wines from Bordeaux, Burgundy. YATS Wine Cellars offers the largest selection of great 10- to 50-year-old vintage wines, at prices that are at What makes a wine vintage? least 20% lower than any restaurants in Asia. Vintage really refers to the year of harvest of the grape. YATS Wine Cellars contain over 30,000 bottles of fine There are “non” vintage wines – Champagne, Sherry vintage wines spread over 3,000 labels. This offers and the cheaper port for example – which are unprecedented breadth of selections to keep regular really a result of blending in wine from different wine shoppers interested. years of harvest.
40
41 right_wine cellar.pdf
10/24/08
10:33:25 PM
How would you classify the wines in your collection? The collection is certainly “vintage” because we only serve wines that are matured and ready to be enjoyed. It is a great waste if not a sin to open a bottle of wine that is too young. It is the job of the restaurant to lay down their wines in a cellar to age for years before putting them on the wine list to serve to guests. Otherwise the customers might as well buy the same wine in a shop first and bring their own bottles to dinner.
What are the major wine regions? Region – Bordeaux, Burgundy, Rhone, Loire, Alsace, Spain, Italy, Germany, California, Australia, South Africa, from A to Z.
What is a good year for drinking at the moment? Best year to open now are 1976 1978 1982 1985 Bordeaux, 1978, 1983, 1985, 1988, 1989, 1990 Burgundy for example. The 1990 Dom Perignon is drinking beautifully now.
Tell
us
about
special
bottles
that
you have? The 1908 Champagne recovered from the ocean floor of a sunken vessel. Though the really exciting bottles that our guests are drinking these days are: 1985 DucruBeaucaillou, 1990 Latricieres-Chambertin of Camus, 1976 Chateauneuf-du-Pape of Diffonty Remy, and 1969 Le Montrachet f rom Domaine Leroy
What
are
your
best-selling
bottles?
White wine: 1999 Chablis 1er Cru Lamblin & Fils, 1999 Auxey-Duresses Les Crais 1er Cru from Alain Gras. Port wine: Barros Vintage 1995 Port. Italian Wine: Barbera d’Alba and Barbera d’Asti. French Red: 1995 Ch. Faleyrens, Grand Cru, Saint Emilion and 1987 Beaune Clos du Roi 1er cru from Robert Ampeau.Cru, Saint Emilion and 1987 Beaune Clos du Roi 1er cru from Robert Ampeau.
What is the most expensive bottle What
is the
oldest
bottle in
your
in your collection?
collection?
1900 Chateau Margaux is over p1M and a magnum of 1947 Petrus is about the same. Two reasons for these prices, one, they are well known as the 10 greatest wines in the last century and two, there are only a few left in this world.
1899 Ch. D’Yquem, 1890 Dow Vintage Port and 1827 Madeira Quinta Serrado Boal.
How would you describe the different levels of wine? The high-end portion of the collection is
What
is
the
rarest
bottle
in
your staggering, the novice-end interesting and
certainly anything but run-of-the-mill, and the mid-range totally unique and 1963 Quinta do Noval Nacional Vintage Port, absolutely captivating. because so few were ever made and so many people would die to have one. www.yatswinecellars.com
collection?
ww w.di neasi ag ui de.c om 41
42 right_beringer.pdf
10/24/08
12:07:53 PM
43 right_pampering wellness.pdf
10/24/08
12:14:40 PM
to flatter our cravings:: PHOTO SOURCE: ESKAYA BEACH RESORT & SPA
pampering wellness If you think that all you get out of a massage is rest and relaxation. Think again. Without knowing it, you get so much more. A massage is a holistic therapy that reduces the hear t rate, lowers blood pressure, increases blood circulation and lymph f low, relaxes muscles, improves range of motion and increases endorphins, the body's natural painkillers.â€&#x; Let’s count four major benef its you can get from massages. First and foremost, a massage will give your body good circulation. Secondly, a massage will make your muscles more f lexible. Third it will relieve you from stress. And believe it or not, it enhances self-esteem. Massages dramatically increase circulation, which increase blood f low, bringing fresh oxygen to body cells. This assists in the elimination of waste products, speeds healing after an injury and enhances recovery from diseases. Oxygen is a very power ful anti-oxidant and because blood carries oxygen to the cells, good circulation is necessary for optimal health. Muscles accumulate waste products such as lactic acid when over worked. This causes soreness, stiffness and
even muscle spasm. A massage increases the lubrication between muscle f ibers and allows the muscles to move optimally. As f luid is reintroduced, the muscle softens and regains its f lexibility. Hence, after a massage your body is relieved from tired sore muscles and energized to do more. Stress decreases immunity and aggravates numerous medical conditions. Anyone is better off without stress. Massage not only decreases stress, but also helps prevent stress from developing by reducing physical stress while boosting the immune system to benef it blood pressure, digestion and skin tone. Nothing beats stress better than lying on that massage table and letting a masseuse work her magic. Massage enhances self-esteem and creates a sense of calm. It helps us become more aware of our bodies and the feelings we value. Human touch connects one person to another and the feelings shared are
emotionally healing and energizing. Massage gives one a feeling of being nur tured, comfor t and relaxation like a mini vacation from your hectic daily routine.
w w w.di neas i ag ui de.c o m 43
44 left_continued spa n avis.pdf
10/24/08
It is safe to say that a massage can promote general well being, benef icial to the mind and body. Weekly massages will make you look and feel years younger. Indulge and treat yourself to a massage and immediately experience all these benef its. Nowadays, there are spas everywhere ready to pamper you with their countless ser vices. It has been said that, "Massage is for the human body what a tune-up is to a car."â€&#x; Ultimately, a massage helps improve health, beauty and f itness. You owe it to yourself to give massage a try. Treat yourself like royalty; you are wor th it!
12:18:16 PM
circles PHOTO SOURCE: ESKAYA BEACH RESORT & SPA
heat
45 right_mogambo.pdf
10/24/08
10:34:40 PM
A New Experience Awaits You Lose yourself in an immensely rejuvenating experience that’s one of its kind. Amidst the lush tropical setting of Plantation Bay, Mogambo Springs emanates a magnificent sanctuary fit for an intimate lover’s haven. Mogambo Springs. A real oasis for an inexplicably sensational, tranquil experience. Go ahead. Spoil yourself. You deserve it.
Cebu Office: Marigondon, Mactan Island Cebu, Philippines 6015 Tel: (63 32) 340 5900 Fax: (63 32) 340 5988 Manila Sales Office Tel: (63 2) 844 5024 to 25 * Fax: (63 2) 844 5030 * E-mail: spa@plantationbay.com
w w w . p l a n t a t i o n b a y. c o m
46 left_natures village.pdf
10/24/08
11:14:06 AM
It's a resort that feels very much like home. Located in Talisay City, Negros Occidental, Nature's Village Resort is a short 3.5 km from Bacolod City and is a favorite business and leisure destination.
‟‟‟‟‟‟‟‟‟‟‟
The resort offers many options and is a natural crowd drawer. The Village Hotel has 32 rooms each uniquely and beautifully designed to blend with nature. Family rooms and dormitory-type rooms are also available at the Village Hall and Country Cottage.
H OT E L & R E S TAU R A N T
The Resort's east garden adjacent to the hotel is a perfect setting for weddings. Imagine a ceremony and a romantic wedding reception by candlelight amidst flowers, tall trees and majestic palms. The Grand Ballroom known as the Alfredo Hall and other function rooms are ideal venues to hold anniversaries, birthdays, debuts, corporate affairs such as seminars, conferences, meetings or any celebration. The Village Restaurant is the resorts main dining area where one can relish Filipino, American and Continental cuisine. The Salvacion Park is a picnic ground where guests can bring their own food and refreshments. Barbeque grills are available for those who enjoy outdoor grilling. The newly opened Kid's Peace Camp is a different weekend experience for kids seven to 14 years old. Other recreational facilities include volleyball, badminton and horseback riding. Board games are also available like scrabble and chess. As well as books to read under the shade of an Acacia tree or in the gazebos. The wide resort pool and kiddie pool are perfect for a refreshing dip, a few laps or just to wade.
‟‟‟‟‟‟‟‟‟‟‟
A life-sized statue of the Blessed Mother stands at the Park for one to meditate or ask for intercessions or simply stay quiet.
‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟‟
Experience a different type of relaxation and enjoyment that is easy on the pocket and take a trip that is just within your reach.
FOR INQUIRIES: TEL: (034)495-0808 or (034)712-1272 * FAX: (034) 495-3369 EMAIL: info@naturesvillageresort.net WEBSITE: www.naturesvillageresort.net
Photos by: Ma. Lydia Robledo 46
47 right_badian.pdf
10/24/08
12:28:00 PM
B
adian is a romantic haven located a hundred kilometers south of Cebu. Getting to this quaint town of refreshing waterfalls and unspoiled beaches practically takes visitors to a journey past heritage towns and the breathtaking view of Cebu’s scenic south-west coast. Badian Island boasts of landscaped gardens, a private beach fringed with mangrove trees and coral garden teeming with rich marine life. Enjoy the view of the sunset, the mountains and the bay from your own private balcony. Here, you can laze upon a cozy hammock and let the cool sea breeze kiss your ares away. Each of Badian Island’s suites affords ammenities that are both luxurious and functional. Badian Island Resort and Spa takes you to a place that’s totally out of the ordinary. Go and discover for yourself, Badian Island Resort and Spa, Cebu’s best kept secret.
BADIAN ISLAND RESORT AND SPA, Badian, Cebu Philippines (TEL) 632.32 475.1103 (FAX) 632.32 475.1101 badiancebu@aol.com, badianisla@aol.com * www.badianhotel.com
48 left merks.pdf
10/22/08
2:16:29 PM
49 left RL cover.pdf
10/23/08
5:35:34 PM
GUIDE TO THE BEST RESTAURANTS IN TOWN
RESTAURANT LISTING
50 - philippines map.pdf
10/24/08
10:35:42 PM
philippine map::
ILOCOS NORTE BAGUIO
LUZON
PAMPANGA
METRO MANILA CAVITE NAGA BORACAY CEBU
PALAWAN
VISAYAS
BOHOL
DAVAO
MINDANAO 50 www. d i n ea siagu ide .co m
51 - luzon restaurant list.pdf
10/24/08
10:43:27 PM
luzon restaurants::
Makati 54 Alba 56 57 58 59 60 61 62 64 65 66 67 68 69 70
Benjarong Chateau Contempo Felix Fely J Gaudi La Maison Le Souffle Merk’s Bar Bistro Mickey’s Deli Sentro Terry’s Selection Tosca UMU
Mandaluyong 71 Florabel Manila 72 Barbara’s Muntinlupa 73 French Corner Quezon City 74 IN-YO San Juan 75 Cafe Ysabel Taguig 76 Aubergine 77 Brazil Brazil 78 Portico 79 Thai at Silk
Baguio 80 Cafe by the Ruins 81 Forest House 82 Le Chef at the Manor 83 Mario’s
Cavite 84 Chateau Hestia 85 Rohini’s
Pampanga 86 The Grill Room Ilocos Norte 87 La Preciosa Naga 88 Chilli Peppers Palawan 89 Pescados
PHOTO SOURCE: CONTEMPO NEW ASIA CUISINE
52 - luzon map LEFT.pdf
10/24/08
10:47:01 PM
luzon map::
87
80
82
81
83
86
84 85
54
61
68
74
56
62
69
75
57
64
70
76
58
65
71
77
59
66
72
78
60
67
73
79 88
89
MAP SOURCE: CICADA FOUNDATION
52 www. d i n easi ag u ide.co m
53 - manila map.pdf
10/24/08
10:48:18 PM
metro manila map::
Caloocan (North)
Makati 54 Alba
Valenzuela Navotas
74
Malabon
Quezon City
Caloocan
Marikina
75
72
San Juan
Manila
57
54
Mandaluyong
59 60 61 62
Makati
58 64 65 66
67
Pasig 68
Quezon City 74 IN-YO
70 76
Taguig 78
Paranaque
Manila 72 Barbara’s Muntinlupa 73 French Corner
69
Pasay
Benjarong Chateau Contempo Felix Fely J Gaudi La Maison Le Souffle Merk’s Bar Bistro Mickey’s Deli Sentro Terry’s Selection Tosca UMU
Mandaluyong 71 Florabel
71 56
56 57 58 59 60 61 62 64 65 66 67 68 69 70
79
77
San Juan 75 Cafe Ysabel Taguig 76 Aubergine 77 Brazil Brazil 78 Portico 79 Thai at Silk
Las Pinas 73
Muntinlupa
MAP SOURCE: WIKIMEDIA
53 www.di neasi ag ui de.c om
54 RL - Alba left.pdf
10/24/08
10:49:34 PM
Home of Traditional Spanish Cooking in Manila since 1952, Alba Restaurante Espanol has been satisfying generations of food lovers. Senor Anastacio de Alba and son Chef Miguel are the culinary masters behind Alba’s unique cuisine enamored by the enticing flavors of Castilian fare. Top on the list is the much-sought-after paella, originating from Valencia, Spain popularized by Don Alba with 18 varieties, the widest array in town. Other favorites are Spanish mainstays such as Callos, Lengua and Conchinillo. A visit here is not complete without partaking of hot and cold tapas, with over 55 choices. Alba also offers a generous daily lunch buffet which showcases their specialties. Spanish influences with modern accents set the ambiance for a contemporary yet cozy feel while charming Spanish lamps, decorative plates, striking murals of scenes of Barcelona and the stonewall is reminiscent of Avila. The ceiling is painted with spirited flamenco dancers, as can be found on the restaurant’s exterior. Alba has function rooms which can accomodate up to 50 persons. You may also opt to reserve the whole restaurant for much bigger events. A celebration of life, a feast of flavors and a restaurant steeped in tradition for over 50 years; these are more than enough to visit Alba and enjoy a memorable meal.
55 RL - Alba right.pdf
10/24/08
10:50:46 PM
ALBA
Luzon :: Metro Manila :: Makati City
www.alba.com.ph
38 Polaris St., Bel-Air Makati City 1209
PH: 632.896.6950 to 51 FAX: 632.890.4399
Tomas Morato Corner Scout Lozano, Quezon City
sample menu selections Chorizo Fritos
Our very own homemade Spanish sausage
PH:
632.925.1912 632.411.7052
Westgate Center, Filicity Alabang, Muntinlupa City
PH:
632.771.2178 to 79
Jamon Serrano
Homemade traditional Spanish cured ham
Angulas a la Cazuela
Sauteed baby eels in olive oil, garlic and chilli
Monday - Sunday 8:30am - 11:00pm
Ostras a la Rockefeller
6 pieces baked New Zealand oysters on the half shell, spinach, cream and cheese
Gambas al Ajillo
Shrimps sauteed in olive oil, garlic and chilli
Paella Valenciana
Valencian rice dish with chicken, pork, seafood and vegetables
Paella Negra
Black paella with stuffed squid and shrimps
Paella Verde
Green vegetable paella
Paella de Cordero Lamb paella
Paella Filipino
Paella with sisig and cochinillo
Lengua Sevillana
Spanish Banquets Catering Delivery Available (with fee) Full Bar Live Music/Entertainment Indoor & Al Fresco Dining (T. Morato & Alabang branches) Private Room Available Seafood Steakhouse Takeout Available Valet Parking (Makati & T. Morato branches) Vegetarian Friendly Wine List Accept major credit cards Reservations preferred Daily Lunch Buffet Available
Stewed ox-tongue with mushroom and olives in rich sherry brown sauce
Callos a la Madrilena
Stewed ox-tripe in rich tomato sauce
Solomillo a la Pobre
Our classic grilled beef tenderloin with olive oil garlic sauce
55 www.di neasi agui de.c om
56 RL - Benjarong left.pdf
10/24/08
8:51:52 AM
BENJARONG
Luzon :: Metro Manila :: Makati City
www.dusit.com
Mezzanine Level, Dusit Thani Manila Ayala Center 1223, Makati City PH:
632.867.3333 ext. 3310 FAX: 632.867.3888
Lunch: Dinner:
Monday - Sunday 11:30am - 2:30pm 6:00pm - 10:00pm Thai
Private Room Available Accepts major credit cards Dress Code: Smart Casual
Named after a unique Thai porcelain renowned for its intricate and exquisite patterns used for royalty and ceremonies, Benjarong is the signature restaurant of Dusit Thani Hotels International. The restaurant features an elegant setting using natural daylight and accents of golden Thai stencils on black pillars that give the place a royal touch. Live Thai music played on a kim creates an exotic background for the authentic royal Thai cuisine. Where only the finest ingredients are used to ensure that classic and centuries old recipes are properly created.
Thai Chef Patcharaporn Noinak applies the authentic way of
preparing dishes like the Thord Man Gung (fried shrimp cake with light curry sauce), Tom Yam Gung (hot and sour prawn soup), Phad Thai Gung (stir-fried noodle with prawn, bean curd and bean sprout) and Yam Som O (pomelo salad). Preserving the traditions of royal Thai cuisine, Benjarong will definitely take you to another place and time where you can experience the exceptional culture and flavor that is Thailand.
sample menu selections appetizer:: Thord Man Gung
Fried shrimp cake with light curry sauce
soup:: Tom Yam Gung
Hot & sour prawn
salad:: Yam Sam O Pomelo salad
main dish:: Phad Thai Gung
Stir fried noodle with prawn, bean curd and bean soup
Gaeng Khieo Wan Gung Green prawn curry
dessert:: Kahao Niao Ma Muang
Ripe mango with sticky rice
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57 RL - chateau 1771 right.pdf
10/24/08
8:46:44 AM
CHATEAU 1771
Luzon :: Metro Manila :: Makati City
www.chateaugroup.com
GF, Greenbelt 5, Ayala Center Makati City
PH:
Chateau 1771’s loyal patrons must know that it’s really something special, consistently returning to the restaurant’s casual yet chic interiors over the last 20 years, despite it having undergone several evolutions. Perhaps it’s because Chateau
632.729.9760 - 61
Sunday to Thursday Breakfast: 7:00am - 11:00am Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm Friday and Saturday Breakfast: 7:00am - 11:00am Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 12:00mn
1771 never fails to keep its patrons excited while still holding onto its tried and true reputation for classical European flavor. It started off as a quaint little bistro in edgy Malate, later moving to Ortigas, and finally opening its doors in the posh new Greenbelt 5, and thus settling comfortably in the niche it’s carved out for itself in fine dining.
The menu has undergone a similar
progression, starting out as French, but earning its distinction as “No Borders Cuisine” when it later expanded to include Italian and Swiss dishes, and additionally going out of its way to ensure
French Italian Catering Indoor & Al Fresco Dining Takeout Available Vegetarian Friendly
the guests always get exactly what they want. The favorite mainstays on the menu include Potence (steak flambe), Lemon Chicken, and the Tomato-Cheese fondue, but new imaginative dishes have been added to coincide with the move to Greenbelt, all creatively and lovingly designed by COO and Executive Chef Rose Pacheco to suit the discerning Filipino palate.
sample menu selections appetizer:: Beef Braciole
Thinly-sliced beef rolls stuffed with provolone cheese, garlic, parsley & shallots, grilled with lemon & sauteed in garlic & butter
soup:: Seafood Soup
tomato sauce with clams, shrimps, squid and scallops; served with angel hair pasta aglia olio
Cranberry Duck Breast
Served duck breast with sun-dried tomato and cranberry sauce; served with mashed potato
meat::
A tomato-based seafood stew like bouillabaisse with clams, fish chunks and scallops
Osso Bucco
salad::
Pork Tenderloin Pommery
Eggless Caesar Salad
Yet another take on Caesar salad, but no bacon & egg! Whole romaine lettuce leaves tossed with a full-flavored dressing of lemon, garlic, anchovies, Dijon mustard and parmesan cheese
poultry:: Chicken Marinara
Grilled chicken breast with a plum
Veal shanks braised until tender in a Portuguese-inspired chunky tomato sauce with beer; served atop linguine
Sauteed pork tenderloin with a creamy whole grain mustard sauce; with potatoes lyonnaise
seafood:: Butterflied Prawns
Stuffed prawns cooked with cream, mushrooms, squash & parmesan cheese & topped with emmenthal cheese & gratinated; served with sauteed rice
Lapu Lapu in Green Jackets
Steamed lapu-lapu fillet delicately wrapped in bokchoy & served on a carrot & leek cream sauce; mashed potato
Steamed Philippine Sandbass
Fillet of sandbass steamed with a light soy dressing, chives, ginger & kalamata olives. Served with steamed rice
pasta:: Pasta Chorizo
An original pasta dish found only here in Chateau; spaghetti tossed with a chorizo sauce reduction tossed with parmesan cheese
Lasagna Portofino
Lasagna layered with a light pesto, bechamel sauce & gorgonzola cheese
Sun-Dried Tomato Capellini
A great no-meat pasta with a light sun-dried tomato cream sauce that has capers & kalamata olives
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58 RL - Contempo left.pdf
10/24/08
10:51:46 PM
CONTEMPO
Luzon :: Metro Manila :: Makati City
www.contemponewasia.com
Unit F101, Makati Avenue A. Venue Events Mall, Makati City PH:
632.757.1042
Monday - Saturday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 11:00pm Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 11:00pm
The traditions of Asia meet the flair of Europe at Makati Avenue’s new restaurant, Contempo. Short for contemporary, Contempo’s interiors are very sleek and
Thursday to Saturday After Dark: 11:00pm - 3:00am
modern. The highly stylized design makes use of metallic interiors and glass walls accentuated
Japanese Chinese Thai
Asian cuisine with a touch of European influence, aptly called the New Asia Cuisine. Favorites of
Seafood Banquets Bar Scene Catering Full Bar Live Music/Entertainment Vegetarian Friendly Winelist New Asia Cuisine
by fine China. The distinct athmosphere is matched by the innovative menu, which incorporates many diners are the tomato wrap gindara, lemongrass duck onfit and sake marinated salmon. For those who want to discover Asian cuisine in a whole new light, Contempo is the restaurant for you.
At Contempo, the only place offering new Asia cuisine, they promise to make
each dining experience “heaven on a plate.”
sample menu selections appetizers::
chefs recommendation::
dessert::
Black Bean Gambas
Tomato-wrapped Gindara
L’Opera
Enoki Mushroom
Ravioli Vicente
Sauteed fresh water shrimps in chilli black bean sauce
Wrapped in beef terderloin with teriyaki
chilled::
With cilantro aioli, ginger cooked in foie gras and three mushroom pilaf
Ravioli filled with bokchoy and basil topped with fillet of sea bass in tamarind sauce
Wagyu Beef Tenderloin
Ahi Tuna Tartare
With mango, avocado and taro chips
Served with roasted garlic mashed potato laced with truffle oil, grilled shiitake mushrooms and pickled ginger
salad::
Braised Lamb Shank
Duo of Tofu Caesar
With crisp tofo croutons and warm chicken and capsicum salad in parmesan cups
58 www. di n easi ag u ide.co m
In apricot and miso served with fragrant couscous
With lemongrass and ginger, cocoa nib crisp and black currant-red wine sauce
59 RL - Felix .pdf
10/24/08
10:52:39 PM
FELIX
Luzon :: Metro Manila :: Makati City
Unit107, 108 Ground Level, Greenbelt 5, Ayala Center Makati City
PH:
Felix was named so as a loving dedication to the Chef’s father, her inspiration for the concept of an Asian-Continental Cuisine. Creative in a way that Chef Florabel Co is ready to prepare dishes which are not even on the menu. Chef Florabel has been crafting culinary creations for 8 years and she is no stranger to working with the best in the food business. The way the interior is set helps produce the atmosphere of a person entering a restaurant set in a casual home dining. The mood is helpful in making everyone relaxed in his or her dining experience as its unpretentious ambiance is ideal to fill the room and blend the decor with the food choices. It nicely compliments the cuisine and is made for an extraordinary evening. Felix has mastered the way of taking its cuisine and its atmosphere, blending them into one of the best Al Fresco dining experiences.
632. 729.9062 632. 729.9062
Sunday - Thursday 11:00am - 12:00mn Friday & Saturday 11:00am - 1:00pm Asian Continental Banquets Catering Delivery Available Indoor/Al Fresco Dining Takeout Available Vegetarian Friendly Winelist Kid’s Menu/Kid Friendly
sample menu selections all filipino:: Feliciano
Chef Florabel’s award winning adobo with kesong puti, garlic rice & tomato salad
Floring
San Rafael
Crispy lechon kawali chips with flavour you’ve always loved
Gaithersburg
Braised short ribs with foie gras, served with brown rice
Crispy pork belly with taro leaves in coconut cream, served with white rice
Cordero
Dyesebel
Lanabel
Luscious baked John Dory stuffed with shrimp & taro in coconut cream, served with white rice & fried eggplant
pasta, noodles & rice:: Santorini
Deep-fried squid rings with desiccated coconut served with miso mayo
Lamb short ribs with sauteed fennel & thyme potatoes Chicken fillet coated with roasted nuts & special sauce, served with white rice & vegetables
Basti
Pan-fried sea bass & foie gras with Chardonnay sauce, served with potato puree & green asparagus
St. Pierre
Crispy John Dory with sea urchin sauce, served with potato puree
Yokohama
Deep-fried battered prawns with crab fat sauce 59 www.di neasi ag ui de.c om
60 RL - Fely J left.pdf
10/24/08
8:43:15 AM
FELY J
PH:
Luzon :: Metro Manila :: Taguig City
2nd Level, Greenbelt 5 Ayala Center, Makati
632. 728.8878 or 58
Monday - Sunday 11:00am - 11:00pm Filipino Asian
Dedicated to the memory of restaurateur Larry J. Cruz’s mother, the late Felicidad de Jesus-Cruz, Fely J is another theme dining experience added to the LJC chain of establishments. Meant to complement Abe, the restaurant honoring Cruz’s father, Fely J’s offers up the same succulent Kapampangan flavors in Filipino and Asian dishes
Takeout Available Vegetarian Friendly
that Abe is also known for. The recipes were collected by Fely in her travels far and wide, tinkered with and fused into one cohesive and innovative menu that perfectly suits the Filipino palate. Try one of the house specialties like Fely J’s Temple Crab, Dilis-cious rices or Fely J’s own secret to long life, her Lola Ising’s Adobo and complement them with one of the delicious Passion Fruit Mango Delight and Kamias Crush juice cocktails. Fely J’s is located on the second floor of Greenbelt 5 in Makati.
sample menu selections appetizer::
main course::
Hipon Triangulos
Tilapia with Sweet Plum Sauce
Shrimps with water chestnuts wrapped in lumpia wrapper and served with sweet chilli sauce
Tofu in Sampan Boats
Four spoonfuls of delicate Japanese tofu seasoned with crab fat and spring onions
salad:: Ensalada Ni Nanay
If Abe has Binukadkad na Pla Pla, Fely J has an equally delightful way with St. Peter’s Miracle Fish
Fely J’s Temple Crab
Fresh fried alimango crab on a mound of jasmine rice topped with golden fried garlic in olive oil
Lola Ising’s Adobo
A dry and crisp pork adobo with lots of garlic which is “The Secret of Fely J’s long life.”
Gule Magalang
An Abe special veggie from the old hometown
rice:: Biringhe
Pampanga style glutinous rice and coconut with meat and seafood
Sisig Fried Rice
Garlic fried rice with savory sisig
desserts::
Salted egg, okra, eggplant, tomatoes, green mango, onions and bagoong guisado
vegetables::
Crunchy Paco
Fely J’s cooler version of stewed fruits, leche flan, milk and shaved ice
Kangkong Sa Gata
Sikreto Ni Maria Clara
Utan Ilongo
Coupe Adriatico
Forest fern sprouts made into a delightful salad with shrimps
Ensalada Na Rabanos
Sweet and cruncy radish salad with tomato and onions
Atchara Especial
Eggplant, ampalaya, onions, garlic and chilis
60 www. d i n ea siag u ide .co m
Kangkong stewed with shrimps in coconut cream A Visayan style vegetable dish with clams, shrimps, lemon grass, malunggay and saluyot leaves
Halo-Halo Fely J
Served at Bistro Remedios in Malate for the past 20 years!
Vanilla ice cream with mango, banana and blueberry topping
61 RL - Gaudi right.pdf
10/24/08
8:54:08 AM
GAUDI
Luzon :: Metro Manila :: Makati City
www.gaudi-restaurant.com greenbelt@gaudi-restaurant.com serendra@gaudi-restaurant.com
4th Level Greenbelt 3 Ayala Center, Makati City
PH: 632.752.2710 FAX: 632.757.2711
Named after Spanish architect Antoni Gaudi known for his Modernist and highly individualized design, Gaudi Restaurant reflects the unique style of its namesake. The striking mosaics, gothic pillars, arches, ornate woodwork and soothing Spanish music create the perfect setting for its cuisine. Trained by Ignacio Muguruza, Executive Chef Alexandra Cacho
G/F, Serendra, McKinley Pkway Bonifacio Global City
PH: 632.856.0473 FAX: 632.856.0474
today around Spain’s diverse regions. Hence the excellence of her signature dish, Chuleton
Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 11:00pm
Villagodio and best selling dish Arroz con Marisco complemented with a wide variety of superb
Spanish
pays tribute to her country by introducing modern Spanish cuisine as prepared and presented
wines and cavas. A place where both the international traveler and local can experience being magically transported to modern Spain, Gaudi combines a relaxed, romantic athmosphere, delectable food and wine unlike any other in the Philippines. Recognized by food writers Doreen Fernandez and Amando Doronila; prominent publications like the Asian Wall Street Journal and Philippine Tatler. Awarded BPI Credit Card Best Restaurant June 2002, Men’s Zone Magazine Best Restaurants 2002; Phil. Marketing Excellence 2005; Phil. Tatler Best Restaurant 2005, 2006 & 2007; Ayala Malls 18th Merchant Reward - 2005 Store Operations Excellence Winner.
Catering Patio/Outdoor Dining Function Room Available (Serendra) Takeout Available Vegetarian Friendly Wine List Accepts major credit cards
sample menu selections appetizers:: Boquerones en Vinagre Marinated fresh anchovies
Rollitos Gaudi
Gaudi’s chefs’ own creation Spanish chorizo lumpias
Pulpo a la Gallega
Fabada Asturiana
Asturian kidney beans stewed with pork and chorizo
salads:: Ensalada Gaudi
Tossed green drizzled with our special dressing
Lamb and shitake mushroom paella
Paella de Cocido
Spanish Cocido paella
fish & seafood:: Pescado a la Sal
Market fresh whole fish baked in rock salt (order 1 day in advance)
Octupus with paprika, salt and virgin oil
Ensalada Chef Alexandra
hams, chorizos & cheese::
pasta & egg dishes::
Pan-fried sea bass with pureed piquillo pepper and squid ink sauce
Pica Pica
Canelones a la Catalana
Canneloni pasta stuffed with lamb and liver pate in bechamel sauce
house specialties::
Serrano ham, blood sausage, chorizo, chistorra and piquillo pepper platter
Plato de Ibericos
Serrano ham, salami, chorizo and manchego cheese platter
soups & casseroles:: Gazpacho Andaluz
Fresh tomato and garden vegetable soup (served cold)
Garlic Shrimps on a bed of Mesclun
Huevos Rotos Casa Lucio
Fried potatoes and egg recipe from Casa Lucio
paellas:: Arros Amb Crosta
Mixed paella with crusty egg topping - Alicante style
Paella de Cordero con Setas
Lomo de Mero Dos Salsas
Chuleton Villagodio
Certified Angus Beef prime rib grilled according to the methods of Villagodio. Price is served per kg
Pariliada de Carnes
Grilled lamb, beef and pork served with alioli potatoes. This is good for two or more
1/4 Conchinillo al Horno
1/4 roast suckling pig
61 w ww.di neas i ag ui de.c o m
62 RL - La Maison left.pdf
10/25/08
2:02:46 AM
La Maison, meaning “the home,” is named as such because home-style hearty fare is their forte. The newest addition to the La Maison chain is the Podium branch, and like all others it possesses that homey, laid back and classy ambiance. The comfortable interior features contemporary designs with hanging lamps shaped like inverted umbrellas. The mezzanine of La Maison in Podium has the Regis Wine Bar, where you can enjoy cocktails, a wide selection of wines, spirits and an assortment of their own unique bar chow. Don’t leave out La Maison’s famous dishes, their Barkada Ribs, Dover Sole Fish Fillet and Rib Eye Steak that come in big servings to encourage the spirit of sharing. For morning meetings, La Maison serves a full-scale breakfast menu or enjoy a “gourmet” lunch in less than an hour with prices that are surprisingly light on your pocket. Working hard to guarantee customer satisfaction, La Maison prominently displays a tally of all satisfied and happy guests in each store. Highly personalized service and specialty dishes complete the La Maison dining experience best to be shared with family members and friends.
63 RL - La Maison right.pdf
10/22/08
3:00:59 PM
LA MAISON
Luzon :: Metro Manila :: Makati City
www.lamaisonrestaurants.com
Ground Level, The Podium, Ortigas Center, Mandaluyong City
PH: 632. 496.7216 FAX: 632. 910.5465
Level 3, Greenbelt 5, Ayala Center, Makati City
sample menu selections Chef’s Duck Liver Pate Creamy Wine Mussles Quesadillas Tomato Chowder Wild Mushroom Soup
PH:
632. 729.9080 632. 729.9079
Level 2, Trinoma, EDSA cor. North Ave., Quezon CIty
PH:
632. 916.6351 632. 916.7069
Level 2, Ayala Center, Cebu Business Park, Cebu City
PH:
6332. 415.7078 6332. 415.7077
Salmon & Mango Salad Seafood Marinara Carbonara Barkada Ribs Braised Baby Back Ribs Dover Sole Fish Fillet Seafood Bounty Wagyu Rib Eye Rib Eye Steak
Podium: Sunday - Thursday: 11:00am - 10:00pm Friday - Saturday: 11:00am - 11:00pm Greenbelt 5: Sunday - Thursday: 11:00am - 10:00pm Friday: 11:00am - 11:00pm Saturday: 11:00am - 10:30pm Trinoma: Sunday - Thursday: 11:00am - 10:00pm Friday - Saturday: 11:00am - 11:00pm Cebu: Sunday - Monday: 11:00am - 11:00pm
Porterhouse Steak Fillet Mignon Steak
dessert:: Creme Brulee Crepe ala Maison Choco Lovers Cake
Steakhouse Seafood Bar Scene Catering Private Room Available Takeout Available Winelist Ribs International Cuisine Family Dining
Strawberry Cheese Cake
63 w ww.di neas i ag ui de.c o m
64 RL - Le Souffle left.pdf
10/24/08
9:02:34 AM
LE SOUFFLE
Luzon :: Metro Manila :: Makati City
www.lesouffle.com.ph
GF Amorsolo Square, Amorsolo Drive Rockwell Center Makati City PH: 632.890.6543 FAX: 632.897.7516
Unit B The Fort, Bonifacio Global City Taguig City PH:
632.890.6543
Top of the Citi, 34F Citibank Tower Paseo de Roxas, Makati City PH:
632.897.7516
Monday - Sunday 11:00am - 12:00mn French Mediterranean
Filipino Japanese
Delivery Available Banquets Take out Available Bar Scene Vegetarian Friendly BYOB South Beach Diet Full Bar Wine List Custom made Menus Catering High Tea & Breakfast on Request Valet Parking Private Room
Since 1991 Le Souffle has established itself as a quintessential fine dining restaurant in Manila, serving French Mediterranean cuisine. Situated in the city’s upscale dining scene, Le Souffle Rockwell is the ultimate getaway from the maddening pace of city life. The striking contemporary works of art, the rich dark wood floors, the glass walls with a soothing view of the Amorsolo Tower poolside and personalized service makes a relaxing homey yet elegant ambiance. The visually appealing surrounding is the canvass that award winning chef and author Jessie Sincioco prepares her delectable cuisine. Her signature dish of Pan Fried Goose Liver in Raspberry and Honey Sauce and best-selling dish of Grilled Chilean Sea Bass topped with Pan Fried Goose Liver never cease to amaze diners. The newest addition to Le Souffle restaurants. Le Souffle Rockwell remains true to the hallmarks of a delicately prepared French fare - Le Souffle. Great ambience! Excellent Food & Service! You’ll just keep coming back.
sample menu selections appetizer::
beef steaks::
Alugbati Salad
U.S. Black Angus Beef Tenderloin Steak
In wasabi vinaigrette dressing. With micro arugula, parmesan flakes and crunchy prosciutto
signature dish::
U.S. Black Angus Rib Eye Steak
Chicken Cordon Bleau in Lemon Butter Sauce Grilled Ostrich Steak with Valentino Sauce
pastas & rice::
specials::
Wild Rice & Vegetable Risotto
Flaming Peppered Steak
Crab Rice & Saffron Risotto
Served with a panache of assorted lettuce & endives
Tournedos Rossini
dessert::
Escargot Bourguignonne (6 pieces)
seafood::
French Chocolate Gateau
Grilled Chilean Sea bass topped with Pan fried Goose liver
Le Souffle’s Banana Split
Pan Fried Goose Liver in Raspberry Honey Sauce
With garlic croutons
soups:: Classic French Onion Soup with Gruyere Cheese
Grilled Tiger Prawns in Hollandaise Dressing
Creamy Lobster Bisque with Peppered Croutons
lamb, duck, chicken, ostrich::
savoury souffles::
Baked Rack of Lamb with Provence Crust
Asparagus & Cheese Souffle Cheese-Spinach-Mushroom Souffle 64 www. d i n ea siag u ide .co m
In Rosemary Jus
Duck Confit with Crispy Skin
Chocolate Decadence Mango Jubilee A la mode
dessert souffles:: Chocolate Mango Grand Marnier White Chocolate-Pistachio
65 RL - Merks Bar & Bistro right.pdf
10/24/08
9:08:45 AM
MERK’S BAR BISTRO
Luzon :: Metro Manila :: Makati City
www.merksbarbistro.com
Level 3, Greenbelt 3 Ayala Center, Makati City
PH:
632. 757.4720 to 21 632. 892.0160
Monday - Saturday 6:00pm - 2:00am
In six years, Merk’s Bar Bistro has delivered great cuisine, great food and great taste like a seasoned pro. Merk’s has proven to be the hands-down choice for live entertainment, special meetings and parties where local and foreign guests flock to have a good time. Merk’s location at Level 3 Greenbelt 3 Ayala Center, Makati City, makes itself accessible for those planning birthday parties, reunions, sales rallies, press conference or making business meetings extra special. Merk’s is flexible enough to meet everyday needs. Guests can choose to order ala carte or ask for a special set menu depending on their group’s budget. Merk’s will be pleased to conceptualize ideaas for entertainment suited to your needs as well as provide the technical requirements for your event. It is never too early to prepare for those special
Filipino American Italian Chinese Banquets Bar Scene Catering Full Bar Live Music/Entertainment Indoor & Al Fresco Dining Takeout Available Wine List
events and celebrations. Book them at Merk’s Bar Bistro. Come and visit Merk’s Bar Bistro and personally experience why it is known for its great food and live entertainment.
sample menu selections intro::
Rellenong Bangus
Tiramisu
Salpicao
Grilled Tuna Belly
Maja Blanca Mais
salad/appetizers::
Crispy Crablets
Merk’s Spring Rolls
merk s special cocktails::
duets (Soup/salad)::
Fried Wonton
Mandarini
Sabaw Laman Dagat
Merk’s Fried Siomai
Merk’s Old Fashioned
Calamares Fritos
Monggo Bisque Sinigang na Salmon Belly
pasta retros:: Carbonara
hot stuff veggies::
Putanesca
Bicol Express
Spag al Pesto with Garlic Bread
Pinakbet Tagalog
Spaghetti with Bechay’s Gourmet Tuyo Sauce
Lumpiang Ubod
superstar dishes:: Cocido Picnic Adobo Sugpo sa Gata
Roni Peach Margarita Sweet Roni
sweet lorraine:: Banana Manna Saba with Sago Coco Lychee Sweet Kamote 65 w ww.di neas i ag ui de.c o m
66 RL - Mickeys left.pdf
10/25/08
2:11:34 AM
MICKEY’S DELICATESSEN
Luzon :: Metro Manila :: Makati City
www.mickeysdeli.net
144 Jupiter St. Bel Air 2 Village, Makati City PH:
632. 899.1440 632. 896.9650
Sunday: 9:00am - 11:00pm Monday - Thursday: 10:00am - 11:00pm Friday - Saturday: 10:00am - 12:00mn
Mickey’s Delicatessen has an atmosphere as warm and inviting as the authentic European cuisine it serves. Upon entering Mickey’s along Jupiter, you can
American Eclectic/World Cuisine French Italian Spanish Mediterranean
already smell the wafting aroma of freshly baked bread and the aroma of Nuremberger sausages
Fondue Steakhouse Seafood Banquets Indoor/Al Fresco Dining Takeout Available Vegetarian Friendly Wine List
belly, crispy pork knuckles, pastas and probably the best pizzas in town. Treat yourselves to a
sandwiches:: Numberger Bratwurst
from the open wood-fire grill. The recipe for the Nuremburger, which was tightly guarded in 1893, was brought to Munich by German owner Michael Beck’s great grandfather. A staple dish of the restaurant menu it is best served with sauerkraut or warm potato salad and a bottle of your favorite beer. House specials include sumptuous roasted steaks, Bavarian meatloaf, stuffed pork selection of the finest French and Italian wines. Euro-style baked breads ranging from authentic pretzels, ciabatta, crusty baguettes, and sour dough are served fresh everyday. Also available are bacons, hams, pates and a wide selection of cheeses. Mickey’s Delicatessen brings German homemade sausages with its unparalleled taste and flavor to Manila.
from our open wood-fire grill::
4 pieces of our world famous pork sausages in a white bread roll
Grilled Sausage Sampler
Beef Steak Sandwich
Your choice of either Italian, Bratwurst, Cabanossi, Pure Beef, Kielbasa or Cheese Krainer from our deli
US Beef served with home-made Remoulade Sauce in a Lartizan Baguette
Mickey’s Italian Burger
Pure pork meat with a light garlic flavor topped with lettuce, tomatoes, crispy bacon, chees and fried egg served in a crusty rollt
panini grilled::
Mickey’s Sausages
desserts:: Grandmother’s Famous Apfelstrudel With home-made vanilla sauce
Trio of Brulee
Four Cheese Margherita Panini
Vanilla, chili-chocolate and citronelle flaavored custard with a layer of hard caramel
Italian Salami
Dessert Sampler
With roasted bell pepper
Prosciutto, Tomato & Mozarella
66 www. di n ea siaguide .co m
Good for 2 to 4 persons. Kaiserschmarrn, Rum Pot, Apfelstrudel, Gelatos
67 RL - Sentro right.pdf
10/25/08
2:04:56 AM
SENTRO
Luzon :: Metro Manila :: Makati City
Level 2, Greenbelt 3 Ayala Center, Makati City
PH: 632.757.3940 FAX: 632.757.3937
Think of Filipino cuisine, and you’re likely to categorize it fondly as comfort food, but not as appetizing to the foreign palate as say, Thai or Vietnamese cuisine. Enter Sentro 1771, another gem from the Chateau 1771 Group of Restaurants. Touted as the first in Modern Filipino Cuisine, Sentro 1771 re-interprets traditional Filipino food by using local ingredients and methods in innovative ways. Its contemporary, open-style kitchen allows diners to look in on the creation of such creative dishes as Lamb Caldereta, Sizzling Tofu or the Specialty of the House - Sinigang na Corned Beef, where diners are asked to taste the sourness of the tamarind broth before it is served, because that’s the kind of customer satisfaction they
Sunday - Thursday 11:00am - 11:00pm Friday - Saturday 11:00am - 1:00am Filipino Catering Take out Available Indoor & Al Fresco Dining
guarantee. The food is always well-presented and successfully brings the best of the local and foreign eating experience to one table, making it a favorite amongst balikbayans and tourists. So who says Filipino food isn’t world class? Sentro 1771 will prove that wrong.
appetizer::
chicken::
seafood::
Sizzling Tofu
Sentro Roast Chicken
Catfish Sentro Style
Diced tofu in a special soy dressing served on a sizzling plate
salad:: Tomato Kesong Puti Salad
Fresh tomatoes sliced and skinned kesong puti: fresh and fried tomato-anchovy dressing
Beef Tapa Salad
Could you ever imagine tapa and tuyo in a salad? This great, original salad has dried tapa bits, sliced onions, tomatoes and tuyo flakes from the tuyo vinaigrette
noodles:: Spinach & Glass Noodles
Quickly stir-fried in bright green spinach and vermicelli rice noodles
One whole chicken stuffed with lemon grass and garlic, roasted until golden brown and crisp. Be ready to use your hands! Good for 3-4 persons
house specialty:: Sinigang na Corned Beef
“You’ve got to try to believe it!” Corned beef and short ribs and boneless shanks in tamarind broth with native vegetables
meat:: Lamb Caldereta
Definitely for lamb lovers! Australian boneless lamb shoulder stewed in a not-really-spicy way with carrots and bell peppers
Fillet of catfish glazed with Japanese ponzu sauce (touch of sweet-sour-soy)
Rated GG
This is a great discovery! Galunggong fillets fried in garlic, oil and topped with browned garlic
vegetables:: Bitter Melon, 2 Ways
Ampalaya eaters, unite! This is for us. Ampalaya in oyster sauce and ampalaya rings, deep fried
String Beans Express
Sitaw or long beans cooked with pork in coconut cream. Can be mild or spicy
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68 RL - Terry's selection left.pdf
10/24/08
TERRY’S BISTRO
10:01:29 AM
Luzon :: Metro Manila :: Makati City
gourmet@terryselection.com
Unit 2, Bldg. B Karrivin Plaza 2316 Pasong Tamo Extension PH:
632. 844.1816
Lower Ground, The Podium, 18 ADB Ave., Ortigas Center PH:
632. 636.3513
G/F One Lafayette Square, 132 L.P. Leviste cor., Sedeno Streets PH:
632. 889.3193
Pasong Tamo Branch: Monday - Sunday, 10:00am - 10:00pm Podium Branch Monday - Thursday, 11:00am - 10:00pm Friday - Sunday, 10:00am - 10:00pm Salcedo Branch Monday - Saturday, 10:00am - 10:00pm Spanish Continental Cuisine
More than a restaurant, Terry’s Bistro is an extension of the family’s home kitchen. The Terry family, which is of Spanish descent, wanted to share their memories of love, passion and food thru the treasured recipes on the menu which were passed down from generation to generations. Enjoy Spanish hearty comfort food prepared by Chef Juan Carlos de Terry, such as Super-Paella Parellada, Albondigas en Salsa de Jabugo and Arroz con Gambas al “Cognac” made with the best and authentic ingredients from various parts of the world. It is all about honest-to-goodness, straightforward food and wine. In the restaurant there is Terry Selection, the gourmet store, where fine wines, cheeses, cold cuts and other gourmet products are being sold. Terry’s Bistro is a cozy place with relaxing jazz or bossa nova music playing softly, where you gather with family and friends to “Have a Terry’s moment!”
Banquets
sample menu selections European Mixed Platter (cheese and cold cuts)
Chorizo on Piggy Back
Be a chef at your own table! Flambe a yummy chorizo or a tasty black sausage with Sherry brandy
Gambas al Ajillo
The classic spicy and garlicky shrimp Spanish favorite
Almejas a la Marinera
Fresh clams lightly cooked in Sherry, pimenton, garlic and extra-virgin olive oil
Croquetas de Jamon Serrano y Pollo
With chicken and jamon serrano
Tortilla Asturiana
Oozing with a creamy Cabrales blue cheese bechamel, this tortilla is simply is simply irresistible
Gazpacho Andaluz
The world-famous cold tomato soup of Andalusia
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Super-Paella Parellada
This original recipe from Barcelona is our ultimate paella: squid, shrimp, chicken, pork loin, green peas and mushrooms, topped with roasted red bell peppers and chorizo Salamanca
Chistorrado
and topped with homade shoestring potatoes
Callos a la Andaluza
Traditional Spanish ox tripe stew, with chickpeas, chorizo and jamon serrano
Valencian rice and chistorra cooked in a luscious sauce of red capsicum, Piquillo peppers and melted cheese
Lengua a la Sevillana
Arroz con Gambas al “Cognac”
Fabada Asturiana
A 19th century recipe, this creamy shrimp risotto is a true spectacle of flavors where the white truffle aromatics are remarkably balanced by the delicate touch of brandy
Ox tongue cooked in a subtle dry Sherry wine sauce with button mushrooms and green olives Spain’s most famous bean casserole, with chorizo, jamon Serrano, lardoons, smoked black sausage and Spanish saffron
Cochinillo en Confit
In true Basque tradition, this codfish simmered in a sauce of tomatoes and sundried Rioja peppers
Slow-cooked suckling pig, confit in goose-fat and served with grilled Melocoton peaches, potatoes and caramelized onions
Albondigas en Salsa de Jabugo
Confit de Pato “Segundo Piso”
Bacalao a la Vizcaina
Pork, beef and chicken meatballs with a sauce of chorizo jabugo. Set on a bed of buttered rice
Crispy duck confit, served with our unique black truffle, almond and Sherry sauce
69 RL - Tosca right.pdf
10/24/08
9:58:25 AM
TOSCA
Luzon :: Metro Manila :: Makati City
www.dusit.com
Mezzanine Level, Dusit Thani Manila Ayala Center 1223, Makati City
Named after the famous Italian opera by Giacomo Puccini in the 1900, Tosca evokes a culture and passion for all things Italian. Award-winning Design Worldwide
PH: 632.867.3333 ext. 3310 FAX: 632.867.3888
Partnership transforms Tosca into a stately turn-of-the-century Italian chateau by means of a
Monday - Sunday Breakfast: 6:00am - 10:00am (Mon - Fri) 6:00am - 10:30am (Sat - Sun) Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 10:00pm
massive crystal chandelier glittering from above the central bar counter that is shaped and formed into a unique arrangement of timber frames. Majestic prints on the carpet, Venetian mirrors and Bordeaux colored sheer curtains lend an air of elegance. Chef Alessio Loddo’s expertly crafted dishes include Tortelli Di Vitello E Spinaci Con Salsa Ai Funghi Porcini (handmade veal and spinach filled tortelli with Italian porcini mushrooms and light creamy sauce) and Filettini Di Branzino Al Cartoccio Con Verdurine Miste E Vino Blanco (oven baked papillote of sea bass with seasonal vegetables and white wine). Complementing the cuisine is an extensive wine list that has garnered Wine Spectator Awards for 2007 and 2008 as one of the most outstanding in the world. The unique ambiance, authentic Italian dishes and impeccable service make Tosca a place for Buon appetito!
Italian Live Music/Entertainment Indoor & Al Fresco Dining Private Room Available Takeout Available (Pizza) Wine List Accepts major credit cards Reservations required Dress Code: Smart Casual
sample menu selections appetizer:: Carpaccio Di Tonno Marinato Al Sedano E Peperoncino Thinly sliced tuna carpaccio marinated with chilli pepper and celery
main course:: Petito Di Pollo Farcito Al Funghi E Toleggio Con Salsa Al Pepe Verde Stuffed chicken breast with wild mushroom and toleggio cheese, green pepper sauce
dessert:: Panna Cotta Con Salsa Di Fragole Traditional vanilla panna cotta drizzles with wild strawberry sauce
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70 RL - UMU left.pdf
10/24/08
10:55:00 PM
UMU
Luzon :: Metro Manila :: Makati City
www.dusit.com
GF, Dusit Thani Manila Ayala Center 1223, Makati City PH: 632.867.3333 FAX: 632.867.3888
Lunch: Dinner:
Monday - Sunday 11:30am - 2:30pm 6:00pm - 10:00pm Japanese
Indoor & Al Fresco Dining Private Room Available Valet Parking Daily & Nightly Accepts major credit cards Reservations required Dress Code: Smart Casual
A finalist of the “Hotel World Global Hospitality and Design Award” at the Hotel World Expo & Conference in Las Vegas, February 2008, UMU is an extraordinary concept for the Japanese restaurant at Dusit Thani Manila. The stunning interiors uses lighting designs that accentuate walls, sushi counters, robata counters and teppanyaki tables. The hallway leading to the main dining has a three-dimensional wall that heightens the senses, pre-empting the magnificent Japanese cuisine. While a glass wall separates the main dining from the ‘al fresco’ dining area overlooking the calming and relaxing Umu garden and koi fishpond. The menu presented by Japanese Executive Chef Kenichi Kanauchi is a fusion of traditional Japanese favorites and modern Japanese innovative creations. Where he only uses the finest ingredients in the world to create dishes like Japanese Avocado Kani Salad with crab claws, mixed Sashimi with fresh wasabi and Wafu steak in tenderloin or wagyu. Indeed, “the unique UMU experience invites guests into a haven of tranquility, where enlightened design, artfully presented cuisine and sublime service redefine the dining experience.”
sample menu selections appetizer::
salad::
dessert::
Eda mame
Kani Sarada
Macha Ice Cream
sashimi::
main dish::
Botan Ebi
Wafu Steak
Boiled green soybeans in salt
Japanese Sweet Prawn
robata:: Gindara Teriyaki Cod fish teriyaki
70 www. di n easi ag u ide .com
Crab stick with mixed vegetables
U.S. rib eye - black angus sesame sauce
Ebi Tempura
Prawns 6 pieces
Green tea ice cream
71 RL - Florabel right.pdf
10/24/08
4:57:58 PM
FLORABEL
Luzon :: Metro Manila :: Mandaluyong City
coflorabel@yahoo.com
G/F 18 ADB Avenue Ortigas Center
PH:
632. 667.3220 632. 638.7527
Monday - Sunday 11:00am - 12:00mn
Continental cuisine is Florabel’s forte, serving up mouth-watering dishes made with quality ingredients since December 2005 at the Podium, ground level and mezzanine. The chef and owner, Florabel himself, is always on the scene and ready to accomodate diners’ special requests, but who would want to request anything else other than suchdrool-inducing items as Sea Bass, Foie Gras Salad and the absolutely decadent Fois Gras Burger? But if those aren’t appetizing enough for guests, the menu changes twice a year so rest assured everyone will find something to love at Florabel.
Asian Continental Banquets Catering Delivery Available Indoor/Al Fresco Dining Takeout Available Vegetarian Friendly Winelist Kid’s Menu/Kid Friendly
sample menu selections dessert::
appetizer/salad:: Grilled Portobello Mushroom
Pasta Ala Jay
Chocolate Decadence Ala Mode
With sweet garlic and parmesan flakes in balsamic
Artichoke heart, feta cheese, bell pepper, anchovy & sun-dried tomato
Moist and dense flourless chocolate cake with montecado ice cream
Pan-Fried Foie Gras
plates::
Sugar-Free Molten Chocolate Cake Ala Mode
With crispy prawns salad
Duo of Encrusted SesamePeppered Tuna & Sashimi With crispy bits is wasabi mayonnaise
pasta:: Pasta Ala Perry
Sauteed sardines and sundried tomato in olive oil
Pasta Ala Ton
Sausage, salami, frankfurters mushroom in basil pesto
Pasta Ala Regina
Tuyo fillet with lemon zest, topped with fresh mozarella cheese
Pan Seared Prawns & Scallop in Lemon Caviar Butter Sauce
Served with three rice risotto with dried cranberries almond flakes
Lamb Short Ribs with Fennel Relish Served with mixed greens salad pistachio crusted rack of lamb with couscous and rosemary jus
With sugar-free vanilla ice cream
Toblerone Chocolate Mousse
Combination of dark and white chocolate with grand marnier
Chocolate Souffle with Yema
Served with Montecado ice cream & fruit compote
Pan-Fried Sea Bass Ala Abed With corn, asparagus risotto
Pan-Seared Salmon Risotto
Organic rice cooked in green tea with seafood & vegetables
Grilled John Dory
With shiitake teriyaki & baby bok choy rice
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72 RL - Barbaras.pdf
10/25/08
2:07:17 AM
BARBARA’S
Luzon :: Metro Manila :: Manila
www.barbarasfood.com
Plaza San Luis Complex, Gen. Luna St. Intramuros Manila PH:
632. 527.3893
CCP Complex, Roxas Blvd. Pasay City PH:
632. 833.0680
Orchidarium & Butterfly Pavillion Teodoro Valencia Circle Rizal Park, Manila
Barbara’s transcends time periods, proudly showcasing generations of food traditions. Inspired by her mother Amelia Gordon, who pioneered the fine dining and catering
632. 522.9507
industry in Olongapo City, owner Barbara G. de los Reyes brings this fondness for gourmet
Sitio Victoria, Celebrity Sports Plaza - Old Balara Diliman Quezon City
cuisine to Manila in the early 70’s. Barbara’s was born in 1972 as a small cafe catering to Fine
PH:
PH:
632. 932.8542
Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 10:00pm Filipino Spanish Wine List Private Room Available
Banquets Catering
Arts students in Malate during its heyday of creative energy. Today, Barbara’s is located at the Plaza San Luis Complex in Intramuros, Manila, the heart and historical center of the city. The restaurants decor showcases an appropriate turn-of-the-century theme, reminiscent of the country’s cultural heritage. Barbara’s taste for elegance and delectable dishes is evident in the restaurants main entrees that celebrate traditional Spanish and Filipino cuisine. Though equally satisfying are other house specialties which include European influenced dishes. For over thirty years, Barbara’s has remained true to its traditions of excellence, where one can experience good food in a grand manner.
sample menu selections Pescado a la Bai
Decadent Chocolate Cake
Roast Beef
special buffet menu::
With sultanas, shiitake mushrooms & spinach With baked mashed potatoes
Lemon Peppered Chicken
With caramel sauce
Grilled Fish with Garlic Sauce
With mango salsa
Pollo Antonio
Linguini
Roast Pork Loin
Eggplant Lasagna
Seafood Pasta in Olive Oil
Mesclun Greens
Vegetable Casserole
With clams & chorizo
Lychee & raspberry vinaigrette & honey mustard
Arroz ala Cristina Pandan Rice Crocquembouche Chocolate Eclairs Blueberry Cheesecake Pavlova with Fruits
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With sweet yam in orange sauce
Mixed Green Lettuces
Lychee & raspberry vinaigrette
Pandan Rice Crocquembouche Chocolate Eclairs Brazo de Mercedes
73 RL - French Corner right.pdf
10/24/08
9:48:12 AM
FRENCH CORNER
Luzon :: Metro Manila :: Muntinlupa City
Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang Muntinlupa City
PH: FAX:
Nestled in sophisticated Westgate Alabang, The French Corner is an ultimate destination for fine French Mediterranean cuisine. The French corner offers a refined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths and exquisite art on the walls. Still the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Dishes such as The French Corner Pan-fried Goose Liver Salad, the Lamb Rack “Herb de Provence” and Roasted Chilean Sea Bass are clean on the palate and prepared in a “neo-classic” style of cooking. At The French Corner, discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer.
632. 771.2346 632. 771.0549
Monday - Sunday Breakfast: 6:00am - 10:30am Lunch: 11:00am - 3:00pm Dinner: 5:00pm - 11:00pm Piano Bar: 5:00pm - 12:00mn Continental Cuisine Filipino French Italian Mediterranean Banquets Barbeque/Grill Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Valet Parking Daily & Nightly Wine List Accepts major credit cards
sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache
In special salsa & balsamic creamy dressing
The Manor Salad
Chef Ricky’s Peso
Angel hair with sauteed prawns & calamari in olive oil flavoured with anchovy capers in garlic pesto with fresh diced tomato, dried chilli & parmesan shavings
creative combinations::
Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms
Baked Salmon & Mushroom Duxelle in Filo Pastry
soup::
Lamb Shank Pinot Noir
Chefs Special Soup
Created daily from Baguio’s best produce Should you wish to have a special soup prepared, we are happy to do so
chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta
In spinach sauce with Caesar salad
With gratin potatoes & steamed vegetables
Baked Chicken Saltimbocca
Baked Baby Lamb Rack Herb de Provence
Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes
Pan-fried Chilean Sea Bass
In ginger saffron sauce with parsley potatoes & tomato-onion compote
dessert:: Cheesecake with Chocolate Bits Served with vanilla sauce
Souffle “Le Chef”
With peach, lady finger & apricot brandy
In thyme Jus with potato wedgegarlic-shallot confit steamed brocolli
Banana Split “Le Chef Style”
classic favorites::
Cheese Platter
Traditional Chocolate Mousse
Aged U.S. Prime Rib-Eye (300 g)
Served with your choice of sidings rice or potato
Homemade tomato linguini in coulis sauce
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74 RL - Inyo left.pdf
10/24/08
10:56:07 PM
IN-YO
Luzon :: Metro Manila :: Quezon City
www.inyo.ph
66 Esteban Abada St., Loyola Heights, Quezon City PH:
632. 928.6459
Tuesday - Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 10:00pm French Japanese Private Room Available Takeout Available Valet Parking Daily & Nightly Vegetarian Friendly Wine List Accepts major credit cards
The essence of the complete In-Yo dining experience is all captured in its name alone, meaning “Yin-Yang” in Chinese, balance and harmony in Japanese, and “yours” in Filipino. The cuisine is truly that, having perfected the seamless balance of French and Japanese fusion into one delectable menu that includes such mouth-watering items as Honey-glazed Grilled Salmon, Mesouitte Smoked Fillet of Local Halibut, and U.S. Hanging Tender Steak. The menu is constantly improving as well, with a new a la carte delicacy being added and featured every month. Inspired by such world-class cuisine as that of Nobu and Thomas Keller, In-Yo sends people flocking to its quiet little nook of Loyola Heights, Quezon City, despite its location far and away from the general hubbub of Makati. The converted house and landscaped garden does provide a haven of sorts, fostering intimacy with its cozy and homey setting and modest seating capacity allowing for every personalized and attentive service.
sample menu selections appetizer:: Duet of Oysters
Oyster rockefeller topped with red caviar (ebiko) and Wasabi fried oyster with citrus mayo dresing
Trilogy of Foie Gras
Pan seared with caramelized Maui onions, poached with truffled potato, torchon with cranberry jelly, served with mixed greens and seasonal fruits in honey ponzu dressing
salad:: Raspberry Vinaigrette
With truffle, laguna white cheese, quail eggs, seasonal fruits, served with parmaham
Smoked Duck Breast
Tossed in wild cranberry ponzu dressing, assorted greens and seasonal fruits
with light wasabi mashed potato, grilled asparagus and demi dried tomato
potatoes, miso glazed grilled vegetables and sauteed shiitake mushroom with balsamic vinegar
Baked Unagi with Pan Seared Foie Gras
pasta::
In truffled unagi sauce served sushi rice with oboro and shiitake confit
Fruitwood Grilled Chilean Sea Bass
Set on cassoulet of edameme, chick peas and japanese corn
Chargrilled Tiger Prawns
In spicy red bell pepper sauce with Japanese paella and buttered edameme
Mesquitte Smoked Duck Breast Served with braised napa cabbage and tomato jam with cranberry jus
Miso Marinated French Rack of Lamb
entree::
Wrapped in kampyo served with wasabi mashed potato and grilled vegetables in spicy yuzu dressing
Honey Glazed Grilled Salmon
Grilled U.S. Top Blade
With sweet citrus miso sauce served
74 www. d i n ea siagu ide .co m
Served with rosemary marble
Pasta Ale Vongolle
Linguini pasta with Manila clams sauteed in garlic and chorizo
Shiitake Mushroom Udon with Light Soy & Garlic Sauce Served with brocolli and asparagus
dessert:: Heaven & Earth
A divine sandwich of moist and chewy date bars filled with walnuts, glazed and apricot
Chocolate! Chocolate! Cake
Valhrona chocolate pudding filled with molten chocolate truffle, served with tropical fruits
75 RL - Cafe Ysabel right.pdf
10/24/08
10:57:16 PM
CAFE YSABEL
Luzon :: Metro Manila :: San Juan City
www.cafeysabel.com 455 P. Guevarra St., San Juan City Metro Manila 1500
PH:
632.725.5089
Sunday - Thursday 7:00am - 12:00mn
This 1927 ancestral Filipino house nestled along a busy thoroughfare in San Juan provides the venue for one of the most romantic restaurants in the city. Cafe Ysabel features an informal cafe style section with antique wooden furniture and lamps very nostalgic of old Manila. While a fine dining area with hand painted murals, artworks and huge mirrors with elaborate gold frames is so bohemian chic. The scene is as diverse as the French, Italian and Spanish cuisine. The menu offerings make up Chef Patron Gene Gonzalez’ best signature dishes of the past 27 years.
Exceptional service includes recommendations of
Friday - Saturday 7:00am - 2:00am Italian French Spanish Banquets Catering Private Room Available Wine list
sophisticated wine pairings and custom made tasting menus. Setting a new trend Chef Gene creates innovation with his cigar dinners and chocolate dinners that for some decades now Cafe Ysabel has been a favorite culinary destination for connoisseurs with discriminating taste. This bastion of gourmets has received kudos from both patrons and media, consistently ranking Cafe Ysabel as one of the top 100 best restaurants in the country.
sample menu selections appetizer::
Paella Sulipena
Smoked Fish Wantons
Polly’s Pasta
salad:: Silk Road Salad
Crunchy and exotic textures with an asian dressing
entrees::
Grilled white cheese, calumpit sausage, kalamata olives and basil
dessert:: Gino’s Molten Chocolate Cake Served with home-made gelato and caramel
Pan Roasted Seabass
Choice of Vietnamese butter or Hazelnut butter
Halibut Amandine
Crusted with almonds and leek sauce
Filleto ala Gino Grilled Fillet of Smoked Beef With bone marrow, wild mushrooms, truffles, duck liver and grappa sauce
U.S. Braised Beef Belly 75 www.di neasi ag ui de.c om
76 RL - Aubergine left_.pdf
10/24/08
9:24:31 AM
AUBERGINE
Luzon :: Metro Manila :: Taguig City
32nd and 5th Building, 5th Ave., cor. 32nd Street Fort Bonifacio 1634 Taguig City PH:
632. 856.9888
Monday - Sunday Lunch: 11:30am - 3:00pm Dinner: 6:30pm - 12:00mn French Catering (up to 30 pax) Full Bar Private Room Available (14 pax) Takeout Available Vegetarian Friendly Wine List
Since its opening in December 2007, Aubergine has gained a reputation as the premier restaurant in Manila for “Modern French Continental Cuisine.” Its spacious and elegant setting is accented with flowing drapes in shades of purple, complementing the rose fabric on contemporary design chairs. Behind the bar, is the floor to ceiling glass-encased cellar housing an extensive wine collection.
Separating the dining area and the impressive main
kitchen is a glass window where guests can watch and be amused by the lively but composed kitchen showcasing the talents of ISCAHM. A culinary school founded by owners Hansjorg Schallenberg and Norbert Gandler who
are formidable players in the hotel and restaurant
industry. Michelin-star Executive Chefs Stefan Langenhan and Gandler will captivate diners with distinctive culinary creations. Sample Aubergine’s cuisine thru their Degustation Menu, which includes a 7-course dinner from soup, salad to dessert. Have a taste of what’s cooking in Aubergine and experience a unique brand of hospitality and culinary talent that’s homegrown here in the Philippines, in accordance to traditional European standards.
sample menu selections appetizers:: Duck Foie Gras and Smoked Duck Breast Sampler A combination of duck foie gras terrine, seared duck foie gras on mango tartlet and home smoked French duck breast, served with mesclun greens, tossed in a raspberry dressing
Carpaccio of Australian Beef Tenderloin
With parmesan fondue, truffle oil, assorted herbs and a salad bouquet
Melted French Brie de Meaux
Served on grilled watermelon, topped with watercress salad tossed in raspberry dressing, walnut oil and Chinese truffles
Warm Salad of Thinly Sliced Scallops and Salmon Fillet
With lemon grass and ginger foam, accompanied by baby greens and herb salad in honey and sesame dressing
76 www. di n ea siag u ide .co m
Escargot Gratinated w/ Herb Butter Served with garlic bread and salad greens in pumpkin seed oil dressing
meat & poultry:: Trio of Grilled Australian Mulwarra Beef Tenderloin
King Prawn Bisque
Braised veal cheek and pan-seared duck foie gras with Port wine glace, served with mousseline potatoes and vegetable cassoulet
Wild Mushroom Froth
Roasted Pommery Mustard Crusted Australian Lamb Loin
soups:: With souffleed seafood cannelloni With truffle espuma
fish and seafood:: Grilled Fillet of Chilean Sea Bass
With Port wine tamarind jus, served with truffle infused vegetable - potato galette and sauteed haricot verts with mushrooms and shallots
With tomato fondue, cauliflower potato mash and petite salad leaves, served in bouillabaisse froth
French Duck Confit
Baked Pesto and Horseradish Crusted Lapu-lapu Fillet
Roasted French Duck Breast
In carrot - honey froth, set on balsamic flavoured lentil stew, served with roasted marble potatoes and glazed green asparagus
With creamed Brussels sprouts and parsley marble potatoes
With orange - curacao jus, set on a truffled mousseline potato, served with Port wine braised vegetable stew and mango tartlet
77 RL - brazil brazil left.pdf
10/24/08
9:17:06 AM
BRAZIL BRAZIL
Luzon :: Metro Manila :: Taguig City
www.brazil-churrasco.com
The Piazza, One Serendra Bonifacio Global City
PH:
It’s always a festive scene at Brazil Brazil where bright lights, splashes of brilliant colors and colorful masks adorn the restaurant’s dining space. While lively samba and bossa nova music are in keeping with the restaurant’s jovial atmosphere. At the center of it all is the Brazilian Churrasco, an assortment of skewered meat like lamb, chicken, sirloin, tenderloin and fruits like pineapple and banana on a grill. Where amiable and well-trained servers personally carve the assorted meats straight from the skewers on the grill to your table. And as exciting as the Brazilian Churrasco, is the international cuisine buffet which is described as daring, classic and ambrosial. Regular patrons can always expect something new, as the mouthwatering buffet choices are changed on a daily basis. Brazil Brazil is the first and only authentic Brazilian Churrascaria in the country where guests are given the unique experience of interacting first-hand with the serving of their choice grilled food.
632.856.0671 * 632.901.1805
2F Corte de las Palmas Alabang Town Center
PH:
632.842.7378 * 632.775.0137
Metrowalk Complex Meralco Ave., Pasig City
PH:
632.638.6318 to 19
Powerplant Mall Rockwell Center, Makati City
PH:
632.899.0957 * 632.890.2792
Monday to Sunday Lunch: 11:30am - 3:00pm Dinner: 5:30pm - 11:00pm International Cuisine Banquets Barbeque/Grill Catering Full Bar
Indoor & Al Fresco Dining Private Room Available Wine List Accepts major credit cards
sample menu selections churrasco items::
salad bar::
famous brazilian dishes::
Chicken Thigh
Caesar Salad
Brazilian Feojada
Pork Loin
Chefs Salad
Pork Belly
Potato Salad
Pork Ribs
Crab & Corn Salad
Beef Short Plate
Mediterranean Salad
Beef Hanging Tender Beef Finger Ribs Leg of Lamb Cuttle Fish Frankfurter Sausage Schublig with Cheese Pineapple
Black beans with meat and sausages
Mariscada
Seafood stew
Moqueca
Brazilian Fish Stew
relishes:: Fresh Cucumber Relish Cilantro & Corn Relish Plantain Relish Tomato Salsa Salsa Verde
Banana Corn
77 w ww.di neas i ag ui de.c o m
78 RL - Portico left.pdf
10/24/08
10:58:02 PM
PORTICO
Luzon :: Metro Manila :: Taguig City
portico1771@gmail.com
Serendra, Bonifacio Global City Taguig City PH: 632.856.0581 FAX: 632.856.0581
Monday to Wednesday 7:30am - 12:00mn Thursday to Saturday 7:30am - 1:00am Sunday 7:00am - 12:00mn Filipino Italian Asian Take out Available Indoor & Al Fresco Dining
Portico 1771 follows in the trademark style of the Chateau 1771 Group of Restaurants that is, tasty, exotic food fusions served with warm Filipino hospitality in comfortable and casual settings. But Portico 1771 has carved out a niche all its own among young executives, celebrities and urbanites who flock there as a daily retreat, fancying the establishment as a second home of sorts, but with better food of course.
This time,
Executive Chef Vicky Rose Pacheco dreams up the only Italian-Oriental cuisine in the Philippines and executes them using the standard Chateau Group Swiss-French cooking techniques. Talk about fusion! The result is outstanding, unveiling such succulent dishes as Gindara with Crispy Pata bits, Spring Tofu, Salbacho Pizza and Lamb Osso Bucco.
Portico 1771 is located at
Serendra in Fort Bonifacio.
sample menu selections meat:: Pork Barrel
Pork belly braised until tender then deep-fried for a crisp finish
Mixed Grill
Grilled beef tenderloin, Macau chorizo and pork tenderloin in skewers; with vegetable fried rice
Lamb Osso Bucco
Lamb Shanks braised with Spanish plum tomatoes; served with mashed potato cake
seafood:: Steamed Barramundi
Fillet of sandbass... finished off with lemon, patis & brunoise tomatoes
Lemon Butter Sole
Dapa fillet breaded & quickly sauteed until golden brown then topped with brown lemon butter; served with mashed potato
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Gindara with Crispy Pata Bits
This will melt in your mouth! Tender-poached local black cod fish with pork bits & aromatic vegetables; served with plain rice
chicken:: Chicken Extravaganza
Sauteed boneless chicken leg with button & shiitake mushrooms & asparagus spears in oyster sauce-flavored cream sauce; with mashed potato cake
Hainanese Chicken
Delicately poached white chicken served with chicken rice - always satisfying
pasta:: All-Vegetable Pasta
Spaghetti with crushed tomato sauce with capers and olives topped with freshly grilled eggplant, asparagus and button mushrooms
Thai Beef Penne
Beef tenderloin strips, penne, cashew nuts, shiitake mushrooms & garlic chives tossed in Thai style sauce
79 RL - Thai at Silk right.pdf
10/24/08
10:59:15 PM
THAI AT SILK
Luzon :: Metro Manila :: Taguig City
thaiatsilk@yahoo.com.ph
Unit IC12 G/F Serendra Piazza Fort Bonifacio, Taguig City
PH:
632.8560386 - 87
Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm
Owner and Executive Chef Cecille Ysmael’s love for Thai food gave her passion to transform this into Thai at Silk. Located at Serendra Piazza, part-owners Ivy and Cynthia Almario‘s design is the inception of what modern Thai is. Enormous metal chandeliers and white furnitures give the place a fresh look. While a traditional wooden artwork from Southern Thailand, covering one wall and soft Thai instrumental music recreates an atmosphere as authentic as the Thai menu. Highlight of the restaurant are the dishes embody the 4 s’ of Thai food: sweet, salty, sour and spicy. House specials include Pad Thai noodles wrapped in an egg net, Green Chicken
Thai Catering Full Bar Indoor & Al Fresco Dining Takeout Available Vegetarian Friendly Wine List Accepts major credit cards Reservations required
Curry and Pomelo Salad, all freshly made. For those craving for dishes outside the menu, Chef Cecille is willing to create them as long as ingredients are available. Eighty-five percent of ingredients are flown in weekly from Thailand especially Jasmine rice. Rounding out the menu are desserts like homemade durian or coconut ice cream and sticky rice with mango. The ambiance, unsurpassed service and fine Thai cuisine create an exotic experience truly Thailand, offering a dining establishment unlike anything Manila has ever seen.
sample menu selections soup::
curries and more::
sweets and desserts::
Tom Yum Kung
Gang Ped Bped Yang
Ta Koh Sakhoo
Hot and sour prawn soup
appetizers::
Succulent roast duck in a red coconut curry sauce with grapes or apples and tomatoes
Gai Sateh
Phanaeng Neur Yang
Paw Pia Thawt
Pla Kapong Neung Manao
Chicken satay
Deep fried spring rolls
Tod Man Kung
Thai shrimp cake
Choo chee kung + roti
Steamed whole sea bass in lime chilli sauce
Poo Nim Phad Prig Thai Dam
Stir fried soft shell crab with black pepper sauce
rice and noodles::
Kung Sarong
Pad Thai
salad:: Yam Som-O
Pomelo and shrimp salad
Homemade coconut ice cream
Beef in aromatic phanaeng curry
Minced prawn in reduced red curry sauce served with roti bread Deep fried prawns wrapped in egg noodles served with cucumber relish
Tapioca pearl steamed cake (20 minutes preparation time)
Thai style fried noodles
Khao Khluk Kapi
Fried rice with shrimp paste served with sweet pork and green mango julienne
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80 RL - Cafe by the Ruins left.pdf
10/24/08
9:54:05 AM
CAFE BY THE RUINS
Luzon :: Baguio City
www.cafebytheruins.com.ph
23 Chuntug Street Baguio City
PH: 6374. 442.4010 FAX: 6374. 442.5272
Monday - Sunday 7:00am - 10:00pm Continental Cuisine Filipino
The main wall of this restaurant is the last standing structure of the Phelps Whitmarsh residence, the first governor of Benguet, thus the name Cafe by the Ruins. The philosophy behind their cuisine is slow food as opposed to fast food and fresh food as opposed to preserved food. Using quality ingredients Chef Adelaida Lim prepares dishes like Olenick’s Open Face Tuna, recipe courtesy of the late National Artist Nick Joaquin who wrote this on a napkin, “Butter the bread, spread flaked tuna evenly over the buttered surface, dip in a beaten egg and fry in more butter.” An instant favorite of everyone is Tita Susie’s Crispy Tapa, fried shredded and seasoned beef atop a mountain of rice, served with fresh tomato-onion relish and a cup of beef broth. Dine in a relaxed ambiance where an alphabet of customers from artists to zealots can feel at ease and refreshed. Or how about hosting intimate events, gatherings or meeting in a place that is truly Cordillera? No other place has been feeding souls and pleasing palates since 1988 but Cafe at the Ruins.
sample menu selections bread::
pasta::
Kamote Bread With Fish Roe Pate
Ruins Pasta
This enriched bread incorporates bread flour with Cordillera kamote, milk and honey
salad:: Cheese Salad
Fried white carabao cheese in sesame seed batter with salad greens and vinaigrette dressing (or Upland)
soup:: Chicken Sotanghon
Glass noodles, chicken and tree fungus in chicken broth
sandwiches:: BLT (Bacon, Lettuce and Tomato) Thick slices of home-cured bacon with lettuce leaves and tomato slices with mayonnaise in kamote bread or cafe french bread
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Fettucini with fish roe cream sauce
slow food:: Lon-Si-Log (Longanisang Hubad) Marinated pork cubes, stir-fried, served with rice and fried egg
vegetarian:: Tia Olympia’s Fresh Lumpia
Julienned vegetables such as carrots, cabbage, string beans, camote, onions, etc. Sauted with garlic and tofu, wrapped in crepes with sauce and chopped peanuts
desserts and sweet treats::
Yogurt, Fruits and Honey
Pure carabao yogurt, free of chemical additives with local honey and fruits of the season
81 RL - Forest House right.pdf
10/24/08
10:03:54 AM
FOREST HOUSE
Luzon :: Baguio City
16 Loakan Road, Baguio City
PH:
6374. 447.0459
Since 2001, Forest House Bistro and Cafe has established itself as Baguio’s premier bistro and cafe. Country decors lend intimacy to Forest House, while interiors of
Monday - Sunday Weekdays: 11:00am - 12:00mn Weekends: 10:00am - 12:00mn
green and brown plaid covered chairs, pinewood finishing and a yellow brick fireplace evoke the
Filipino
comfortable character of the place. The relaxing atmosphere is further enhanced by classical jazz and standard music. This house in the forest is the perfect setting for Chef Benjamin Munar’s wide selection of international cuisine, which continues to draw locals and tourists alike, particularly with signature items like Forest House Home-made Bagnet and Forest House Wine Sauced Chicken. For a true taste of Baguio, Forest House offers warm and friendly service, great
Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Vegetarian Friendly Wine List
food and homey ambiance giving you casual dining at its finest.
sample menu selections appeteasers:: Forest House Homemade Bagnet Crispy fried pork belly with papaya chutney
Smoked Chicken, Mushroom Quesadillas Minced chicken with mushroom sauteed in butter with melted cheese in tortilla wrapper with red salsa
Assorted Grilled Homemade Sausages
Assorted homemade sausages Bratwurst, Breakfast sausages, Hungraian and smoked sausages, sauteed in butter with onion rings
Three Cheese Spring Roll
A combination of mozzarella, cheddar and quick melt cheese
soups:: Forest House Bouillabaisse
Forest House Wild Mushroom Soup
Cream based soup with wild mushroom
Potato Cheese Chowder
Creamy potato with melted cheese
salads:: Forest House Chef’s Salad
Forest House Wine Sauced Chicken
Grilled chicken breast with rich white sauce, mushroom and white wine
Forest House Back Ribs
Charbroiled ribs simmered in our very own barbeque sauce
Forest House Salmon
Grilled salmon with honey mustard sauce
Fresh garden greens in vinaigrette or thousand island dressing
pastas::
Crab and Mango Salad
Spicy Tuna Linguine
Organic greens with ripe mangoes and crabsticks with a choice of thousand island or strawberry
Mild spicy tuna flakes in tomato concasse
Linguinne with Mushroom, Shrimps
main dish::
With picatta and mozzarella cheese sauce
Beef Tenderloin with Sweet Peas in Ginger Spice
Fusilli Pasta with Pesto, Squid & Shrimps
Sauteed beef loin with sweet peas, ginger and red wine
Tossed with our special chef’s pesto with squid & shrimps
A medley of seafood cream soup
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82 RL - LE CHEF.pdf
10/24/08
11:01:08 PM
LE CHEF
Luzon :: Baguio City
partypro@lechef.com.ph
PH:
Le Chef at The Manor The Manor, Camp John Hay Baguio City 6374. 424.0931 loc. 1058
Breakfast: Lunch: Dinner: Piano Bar:
Monday - Sunday 6:00am - 10:30am 11:00am - 3:00pm 5:00pm - 11:00pm 5:00pm - 12:00mn
Continental Cuisine Filipino French Italian Mediterranean Banquets Barbeque/Grill Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Wine List
In the heart of Baguio City, Le Chef at the Manor is a dining destination for modern and classic Mediterranean cuisine. Le Chef offers a different dining experience from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the fireplace at night gives the place a romantic atmosphere. The dinning area opens up to an outdoor patio with fresh crisp air and a view of roses and towering pine trees. Highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Prepared with passion are dishes such as Executive Salads, the Peppered Steak and Roasted Chilean Sea Bass, while an extensive wine list complements the delectable cuisine. Take home freshly baked breads such as banana loaf and chocolate peanut butter loaf or homemade sausages from the deli counter. Gracious service, elegant dining and gastronomic delights make Le Chef at the Manor a fantastic reason to frequent the city of pines.
sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache
In special salsa & balsamic creamy dressing
The Manor Salad
Chef Ricky’s Peso
Angel hair with sauteed prawns & calamari in olive oil flavoured with anchovy capers in garlic pesto with fresh diced tomato, dried chilli & parmesan shavings
creative combinations::
Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms
Baked Salmon & Mushroom Duxelle in Filo Pastry
soup::
Lamb Shank Pinot Noir
Chefs Special Soup
Created daily from Baguio’s best produce
Special Requests
Should you wish to have a special soup prepared, we are happy to do so
chef’s creative pasta:: Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce
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In spinach sauce with Caesar salad
With gratin potatoes & steamed vegetables
Baked Chicken Saltimbocca
Baked Baby Lamb Rack Herb de Provence
Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes
Pan-fried Chilean Sea Bass
In ginger saffron sauce with parsley potatoes & tomato-onion compote
dessert:: Cheesecake with Chocolate Bits Served with vanilla sauce
Souffle “Le Chef”
With peach, lady finger & apricot brandy
In thyme Jus with potato wedgegarlic-shallot confit steamed brocolli
Banana Split “Le Chef Style”
classic favorites::
Cheese Platter
Aged U.S. Prime Rib-Eye (300 g)
Served with your choice of sidings rice or potato
Traditional Chocolate Mousse
83 RL - Mario's right.pdf
10/24/08
11:10:43 AM
Luzon :: Baguio City
MARIO’S
marios_baguio@yahoo.com mariosquezoncity@yahoo.com 16 Upper Session Road Ext. Baguio City
PH: 6374. 442.4241 FAX: 6374. 442.5445
Mario’s Restaurant was established on September 1, 1971, in Baguio City by Mario and Nenuca Benitez. It is situated along Upper Session Road of the summer capital of the Philippines. At Mario’s Restaurant you can savor Continental and traditional Spanish cuisine in a warm and rustic setting. Chef Nenuca and Chef Mitos Benitez attribute Spanish cooking to their Hispanic heritage with dishes such as the paella, lengua and callos. Mario’s signature dishes that have fulfilled the cravings of many regular guests are their own version of the Caesar Salad and Mango Jubilee. Mario’s Restaurant has created for itself a reputation among the country’s best dining destinations where it has been “a love affair for over 35 years.”
“Over all champion 5th HRT Weekend and The Food Showdown 2008” Offers daily freshly baked breads, cakes, pastries to go and Sunday Lunch buffet
191 Tomas Morato Avenue, Quezon City
PH: 632. 372.0360/ 415.3887 FAX: 632. 372.0352
Monday - Sunday Baguio: 11:00am - 11:00pm Quezon City: 6:00am - 2:00pm 6:00pm- 11:00 pm Continental Cuisine Spanish Catering Full Bar Indoor/Al Fresco Dining (Baguio) Private Room Available (Quezon City) Wine list Accepts major credit cards
sample menu selections signature dishes::
our famouse flambes’::
Mario’s Caesar
Jubilee & Crepes
“Our” famous Caesar Salad done the inimitable Mario’s Way
Banana, Mango, Strawberry
Lentejas Con Chorizo
A rich lentil soup prepared mammy vieja’s way
Callos Madrilena
A special Spanish casserole with ox tail, ox tripe and chorizo
Lengua Con Setas
Ox tongue in delicate wine sauce with mushrooms and olives
Our Paellas
Valenciana and Marinera
our way with beef:: Mario’s Broil Salpicado Chateaubriand Ala Pobre Fillet Mignon 83 w ww.di neas i ag ui de.c o m
84 RL - Chateau Hestia left.pdf
10/24/08
CHATEAU HESTIA
10:06:12 AM
Luzon :: Cavite :: Silang, Cavite
www.chateauhestia.com
Purok 5, Bucal Silang, Cavite
PH: 63.929 711.3289
Thursday to Sunday 11:00am - 9:00pm Country (European) Banquets Full Bar Indoor/Al fresco Dining Takeout Available Wine list Accept major credit cards Reservations required Deli; Bed & Breakfas
Hestia is the Greek goddess of hearth, fire and entertainment, the same elements that constitute Chateau Hestia. Situated amidst a lush garden in idyllic Tagaytay, the restaurant will remind you of an Austrian-Hungarian empire as most of the pieces of furniture were shipped over from Vienna. The entire dining area is a gallery of little masterpieces by 5 year-old Juliana, the owner’s daughter. Chateau Hestia prides itself of authentic European food mainly from Germany and Austria. As Austrian Owner Johannes Zehethofer wants to impart his homegrown cuisine, Chef Daisy Reyes prepares straightforward European comfort food such as Osso Buco, K�mmelbralen (Viennese Roast Pork) and Sausage Platter. A bar at the center constructed out of old wine crates offers the perfect cap for a satisfying meal with homemade limoncello or vin d’ orange. Chateau Hestia makes guests feel like they are in their own home for a truly “Charming European dining experience.”
sample menu selections Onion Soup
Trio onion sauté deglazed with dry vermouth topped with ementhal crostini
Osso Buco
Beef shanks slowly braised in sauce Espagnol served with mashed potatoes and vegetables
Fiaker Goulash
A traditional Austrian tomato based hearty soup
Kummelbraten Viennese Roast Pork
Oven-roasted pork belly with caraway garlic crust in pork jus accompanied with servietten knodel and
Sausage Platter
Platter of Austrian - Hungarian sausages-debriziner Austrian buren and bockwurst with cheese served
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Mousse au Chocolat
Bittersweet ganache topped with red wine poached pears
Gelato Artigianale
Homemade ferrero flavored ice cream-THE REAL THING
Panna Cotta
A delicious baked cream typical of the whole of Northern Italy
Frozen Choco Lava
Layers of choco mousse, chocolate cake, vanilla mousse,and apricot glazed topped with chocolate
85 RL - Rohinis right.pdf
10/24/08
10:52:22 AM
ROHINI’S
Luzon :: Tagaytay :: Cavite City
rohinis.veg@gmail.com 244 Buck Estate, Alfonso, Cavite
PH: 63 46. 696.2744 MOBILE: 63 919. 860.0389 63 920. 445.4327
Weekend food trips will never be the same again. This time, it is all about healthy eating at the newest spot in Cavite. Called Rohini’s, the restaurant is the brainchild of artist-writer Baby Valencia and friend/business partner Soly Borromeo. The restaurant, which also serves as Valencia’s residence in Alfonso, Cavite, is intended to become a destination for vegetarians and meat-lovers alike. “Although I myself is a committed vegetarian, I am not here to turn meateaters into leaf-eaters,” she laughs. “Dining, in whatever way, shape or form, should always be a pleasurable experience.” The restaurant primarily serves Lacto Vegetarian and International Cuisine. “You will notice that we offer meatless and eggless meals. We want to change the
Open for Lunch (weekends only) Reservations required Filipino Indian Japanese Chinese Thai Indoor or Al Fresco Dining Vegetarian Friendly International Cuisine
perception that such dishes are not delicious,” she shares. “I am happy whenever we get feedback from diners who could not believe they were not eating meat.” Rohini’s provides the perfect, relaxing backdrop-that is, Valencia’s very own expansive garden.
sample menu selections 8 course set menu (changed monthly):: Buko Pandan (Bottomless Drink) Vegetarian Crisps with Tangy Dipping Sauce Kare Kare with Vegetarian Bagoong Crispy Adobo Radish Salad Tinola Soup Leche Flan for dessert (eggless) * with all the rice you can consume
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86 RL - Grill Room left.pdf
10/24/08
10:54:12 AM
THE GRILL ROOM
Luzon :: Pampanga
The Grill Room philip@chefphilip.com
1988 Mimosa Drive, Mimosa Leisure Estate Clark Field Pampanga PH:
63 917.8179441
Monday - Sunday 11:30am - 11:30pm Continental Cuisine Filipino Italian Mediterranean Spanish Banquets Barbeque/Grill BYOB (Special Nights) Full Bar Indoor & Al Fresco Dining Private Room Available Seafood Steakhouse Takeout Available Vegetarian Friendly Wine List Accepts major credit cards
For the best wines around the world, Grill Room at the Yats Club is the place to be. Situated in Mimosa Leisure Estate in Clark Pampanga, Grill Room is the only restaurant that offers a selection of over 2000 wine varieties. Renowned Chef Philip Golding creates Modern European and Mediterranean dishes that are perfectly paired with their fine wines. Signature dish of duck with capsicum risotto and best seller dish of coq au vin are certain to satiate any gourman’s food craving. The stylish modern interiors feature a main dining area and three private rooms. Each function room has its own atmosphere that can be relaxing, formal or romantic. Grill Room at The Yats Club is the ideal venue for private parties, events, special meetings or romantic nights out. If you are looking for a dining experience that is out of the ordinary, Grill Room at The Yats Club is the excellent choice.
sample menu selections Roasted Baracuda Fillet With asparagus and lime
Duck Rissotto
With port sauce
Roasted Pumpkin & Nutmeg
Coy Au Vin
With roasted vegetables
Roasted Casicum Lamb Shank
Frangelico Panacotta
Chargrilled Wagyu
Apple & Pear Crumble
Shark & Smoked Ham Chowder Garlic Jumbo Prawns
Australian Kangaroo Loin
Herb Crusted Salmon
Marinated Blackened Crocodile Steak
Parmesan Risotion with anchovy caper sauce
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Rhubarb Cheesecake
With champ potatoes
Lyonaise potatoes and rosemary sauce
With creamed spinach
desserts::
Peppered sauce
With cinnamon ice cream
87 RL - La Preciosa right.pdf
10/24/08
10:32:03 AM
LA PRECIOSA
Luzon :: ILOCOS NORTE
www.lapreciosa-ilocos.com
Rizal St. Laoag City Ilocos Norte, Philippines
PH:
In the Northern part of the Philippines, La Preciosa offers authentic Ilocano dishes together with Continental, Filipino and Spanish cuisine. La Preciosa was established last 1994 in honor of the late Preciosa Ablan Ventura Palma. The recipes are a legacy that Preciosa Palma learned from her mother and leaves to her children. Prepared in the ways of the olden days, La Preciosa serves Puqui-puqui an eggplant casserole and Bagbet vegetables sauteed in shrimp paste topped with slices of deep fried pork. Dine in a comfortable, relax and homey atmosphere at the main dining area, the veranda, the mini hall or newly renovated private dining room. Its reasonable prices and authentic Ilocano dishes make it a fine-dining restaurant destination in Loaog City. La Preciosa, “Three generations only one name to remember.�
6377. 773.1162 6377. 770.5129 FAX: 6377. 770.5130
Monday - Sunday 8:00am - 12:00mn Filipino Banquets Barbeque/Grill Catering Live Music/Entertainment Indoor/Al Fresco Dining Private Room Available Seafood Steakhouse Takeout Available
sample menu selections ilocano favorites salad/appetizers:: Gamet with Tucmem
A hot and cold salad - local sundried seaweeds, toasted and submerged in boiling hot water, with fresh tomatoes and baby clams
Ukoy
Dried shrimp and cabbage fritters served with sukang iloco
la preciosa specialties: Puqui Puqui
A unique kind of tortang talong
Bagbet
An Ilocano version of the binagoongang baboy, two local favorites bagnet and pinacbet combined creatinga sau and delectable dish
Dinengdeng/Baridibud
Native seasonal vegetables cooked with sweet potato making a pasty sweet and salty vegetable soup dish
Pinacbet with Sitcharon
A staple dish to all Ilocanos, tiny local vegetables simmered in fish paste (bagoong) and pork cracklings
meat/poultry and seafoods Insarabasab
Grilled pork belly and liver with papaitan sauce
Bucto
Local exotic fish stew with ginger and sugarcane vinegar
desserts: Carrot Cake Inkalti Ube Suman
Ugsa Pochero
Wild deer and pork cooked into an aromatic stew
Chicken Pepian
A local version of the old time favorite bopiz
Higadu
Ilocos version of the old time bopiz
Ipon Tamales
Tinyh microscopic fish wrapped in banana leaves and steamed
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88 RL - Chilli Peppers left.pdf
10/24/08
CHILLI PEPPERS
10:19:14 AM
Luzon :: Camarines Sur :: Naga City
Magsaysay Avenue Naga City Rizal Drive, Legazpi City Cosmopolitan Tower., Valero St. Dalcedo Village, Makati Casmer Bldg. Salcedo St. Legaspi Village, Makati Enterprise Bldg. Ayala Ave. Makati
Bicol region is famous for its spicy food, Chili Peppers is a fitting name for a restaurant that is found there. Walking into the restaurant, you are welcomed by a carnival of colors on the wall, which lend an atmosphere that is very tex-mex. With its Bossa Nova and
Cybermall Eastwood, Quezon City
some Latin music playing in the background, Chili Peppers is a hot spot for entertainment. The
OPEN 24 hrs except Sunday: (Valero) Monday - Sunday (Naga): 7:00am - 11:00pm
Academy, are flavorful American dishes. While Chef Junjie Abella prepares signature dishes that
American Eclectic/World Cuisine Filipino
eclectic menu crafted by Chef Consultant Manuel Abella, a graduate of California Culinary are classic and with a twist such as Baby Back Ribs, Jurassic Ribs and Sinigang sa Buco using ingredients that are not available locally. Very relax and casual with friendly service, Chili Peppers is the place to dine for tourists and locals where good food and great times meet.
Indoor or Bar Scene Al Fresco Dining Barbeque/Grill Takeout Available Delivery Available
sample menu selections Baby Come Back
Half rack of pork ribs double basted with hickory bbq sauce. Our Best Seller.
Jurassic Ribs
Pork tender beef ribs crispy fried, marinated in our original sweet oriental sauce
Crispy Patang Dagat
A healthy tuna version of crispy pork pata
Sinigang sa Buko na Salmon Head
Our version is cooked in a buko juice sour tamarind broth
Paella Valenciana Steaks
Porterhouse, t-bone, rib-eye, fillet mignon
Pinangat, laing, bicol express
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89 RL - Pescados right.pdf
10/24/08
10:39:17 AM
PESCADOS
Luzon :: Palawan
www.asturiashotel.ph
South National Highway, Unigulben Puerto Princesa City, Palawan
PH:
Imagine yourself in the paradise that is Palawan, feasting on seafood so fresh that only hours ago it had been swimming in the great ocean around you. Ready? Now pack you bags and head to Pescados, located at the Barcelo Asturias Hotel in gorgeous Puerto Princesa. Pescados, or “fish” e Espanol, takes full advantage of the magnificent bounty of the sea and spins it into delectable Filipino and Asian fusion dishes, such as Fish Kinilaw and Steamed Lapu-lapu with Soy Sauce. Their buffet offers fresh seafood, meat and vegetables counter where the guests are beckoned to come up with thier own culinary creations, in true Filipino “Ituro Mo, Iluto Ko” fashion. But the chefs are equally good at International-style cuisine as well, especially since they hail from such diverse locales as China, France and the Mediterranean. Pescados makes food the highlight of your Palawan stay, almost surpassing the breathtaking scenery. Almost.
6348. 434.3551 6348. 433.9944 6348. 433.9744
Monday - Sunday Lunch: 10:00am - 2:00pm Dinner: 6:00pm - 10:00pm Filipino American Italian Spanish Mediterranean Seafood Catering Delivery Available Takeout Available Valet Parking Daily & NIghtly Wine List
sample menu selections appetizer::
vegetable course::
Chili Buttered Squid
Pinakbet
Mixed Tempuras
Chopsuey
Kilawing Tanigue
Ginataang Gulay Palaweno
Tuna Sashimi
rice and noodles::
salad::
Yang Chow Fried Rice
Caesar Salad
Paella Valenciana
Chef Salad
Japanese Fried Rice
Green Mango Salad
Pandan Rice
soup::
entrees ::
Cream of Mushroom Soup
Hongkong Style Chicken
Seafood Chowder Wanton Soup
Braised Beef Brisket The Pescados Catch
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90 - visayas map.pdf
10/25/08
2:27:55 AM
visayas map::
92
93
94
95
97
98
100 101
96
MAP SOURCE: CICADA FOUNDATION
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90 - visayas resto list
10/24/08
11:14:29 PM
visayas restaurants:: Aklan 92 Aria 93 Bamboo Lounge 94 Hama 95 The Courtyard Bistro
Bohol 96 Lantawan Cebu 97 Blu Bar & Grill 98 La Tegola 100 Olio 101 The Gustavian
PHOTO SOURCE: ARIA
92 RL - Aria left.pdf
10/24/08
10:15:03 AM
ARIA
Visayas :: Aklan :: Boracay
Beachfront, D’Mall of Boracay, Boracay Island PH:
036.288.5573
Monday - Sunday All Day Reservations Recommended Italian Authentic wood-fire pizza oven Family Friendly Bar Scene Full Bar Winelist Patio/Outdoor Dining (Seasonal) Takeout Available Vegetarian Friendly
When you dine in Aria, you know you are going to have one of the most delicious plates served on the idyllic island of Boracay. This relaxed and stylized restaurant quickly rose to fame after it was opened in 2003 thanks to its fine, authentic Italian food, excellent service and cozy, chill out ambience. Regular patrons, returning customers and new visitors all rave about the fresh, homemade pasta selection and delectable wood-fire over pizzas, as well as the ever evolving weekly and monthly specials that contribute to an already scrumptious array of main dishes. Situated in the beachfront of D’Mall of Boracay, you can choose to dine in its comfortable, indoor setting or on the beach, beneath the stars. Touted as “the place to see and be seen,” and oftentimes the first and last stop you will want to make when visiting Boracay, Aria is quite possibly the best restaurant on the island.
sample menu selections antipasti::
pasta::
secondi::
Carpaccio di salmone e capperini
Puttanesca
Gamberoni alla greca
Smoked salmon carpaccio with capers and oregano
Rotolino marchigiano
A truly mediterranean mix of garlic, capers, olives, tomato and pecorino cheese
A popular Greek dish of prawn, sauteed in an aromatic tomato salsa, feta cheese and herbs
Tanguige con salsa verde
Wood fire oven baked pizza roll stuffed with tomatoes, mushroom, mozarella and ham
Al fume
A creamy tomato sauce with bacon, brandy and emmental cheese
Fresh tanguige fish fillets served with salsa verde
Gran misto aria
Tagliatelle con tartufo, asparagi e prosciutto di Parma
Involtini di manzo
A vegetarian mix of tomatoes and mozzarella cheese, grilled bell pepper salad, eggplant mash and deep fried zucchini served with focaccia bread
insalate:: Insalata di cocomero, rucola e pinoli
Organic arugula with watermelon and pine nuts in a balsamic vinaigrette dressing
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Homemade tagliatelle with white truffle, asparagus and parma ham
pizza:: Aria
Tomato, mozzarella and parma ham
Frutti di mare
Tomato, garlic, seafood and mozzarella
Thinly sliced beef rolled with mozzarella cheese and farmers ham
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10/24/08
10:20:39 AM
BAMBOO LOUNGE
Visayas :: Aklan :: Boracay
Station 1 Boracay Island Malay, Aklan
Referred to as the Most Romantic Spot in Boracay, Bamboo Lounge is one memorable experience in this idyllic island. The Asian Dining Chill Out Lounge in Bamboo Lounge is definitely the only chill out spot in Boracay’s long stretch of white sand. Red oriental lanterns, lounge beds and bamboo beach couches with soothing ambient and chill music playing on the background make it a choice venue of both locals and tourists in celebrating special and heartfelt occasions, from intimate wedding proposals to splendid wedding receptions. Celebrated for its healthy and fine dining twist of Chinese cuisine, the restaurant serves a fusion of Eastern and Western ingredients and food presentation. Servings are reasonable for sharing, as this was the ideal concept behind dining in Bamboo Lounge, to share the laughter and joy of good food, good company and good moments. Specialty drinks of red and white Sangrias are the best in the island and the original concoction of Bamboojito is a “healthy” and yet lively take on the Mojito. At its core, Bamboo Lounge Resto & Bar is an experience to be had in Boracay
PH:
62 36. 288.3161
Monday - Sunday 8:00am - 2:00pm Beach Beds & Bamboo Couch Lounge Dining Reservations Recommended Neo Asian Beach Dining Beach Lounge Full Bar Winelist Sunset Spot Family and Group Friendly Elegant Bar Scene Vegetarian Friendly
to dine...quench...chill...lounge.
sample menu selections appetizers::
best sellers::
Crispy Beancurd Roll with Shiitake Mushroom in Teriyaki Sauce
Bamboo Lounge Oriental Salad
A healthy appetizer of bean curd skin fried to crisp in soya oil, topped with shiitake mushroom and not too sweet teriyaki sauce. Must try with red sangria.
Oriental Nachos
Light and crispy wanton nachos topped with Oriental Salsa of fresh tomatoes, white onion, coriander and a dash of cumin. Great match with our white sangria.
Pork Envelopes
A modern take on dim sum. Fresh pork and fresh shrimp with shiitake mushrooms stir fry wrapped in wanton envelopes and deep fried for that perfect golden brown square nibbles. Perfect with Bamboojitos, our version of Mojitos.
An east-west blend of healthy perfect bites of salad greens, cucumber, apple, tomato, fried rice noodles and dried seaweed with our home made dressing of citrus fruit juices, sesame seeds and coriander. Served in a huge salad bowl for four people, definitely for sharing
Vegetarian Treat
Deep fried blocks of Silk Tofy, crispy on the outside, moist and soft on the inside, served as platform for the beautiful veggie stir fry of fresh brocolli, fresh carrots, straw mushrooms and button musrooms. A vegetarian’s delight.
Lotus Fried Rice
Jasmine rice steamed, stir-fried with Chinese sausage, roast duck bits, mushrooms, carrots and oyster sauce served on a “bowl” of dried lotus leaf
Steamed Fish on a Bed of Seasonal Veggies
Steamed brown snapper fillet on top of stir fried seasonal veggies topped with crunchy garlic bits, onion leeks, ginger slices and our own imperial sauces
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94 RL - Hama left.pdf
10/24/08
10:25:39 AM
HAMA
Visayas :: Aklan :: Boracay
D’Mall Plaza, D’Mall of Boracay, Boracay Island PH:
036.288.5978
Monday - Sunday Open all Day during Peak Season Lunch and Dinner only during Off Peak Season Japanese Family-friendly Fresh Sushi & Sashimi Sake & Shochu Patio/Outdoor Dining (Seasonal) Takeout Available Vegetarian Friendly
One of the newest restaurants to open up on Boracay Island, Hama is fast gaining popularity and making its mark as the best place to go for a fresh and tasty gastronomic feast of Japanese food. A unique and interesting blend of traditional Japanese fare as well as some modern, more imaginative dishes that give a twist to the classics, characterizes its menu. Its interiors are both tropical and Zen, stylish enough for a romantic dinner for two, and casual enough for a big family gathering. With its outstanding food and service, complemented by its trendy, tropical surroundings, it comes as no surprise that Hama is a favored culinary stop-over and the newest “must try” restaurant in Boracay.
sample menu selections appetizers/zensai:: New Style Hama Sashimi
Fresh slices of snapper sashimi served with ponzu sauce and udo curls
Nasu Age
Hama Tofu Steak
Yakimono::
Plank Roasted Salmon
Broiled Japanese eel with unagi sauce
Pan-seared silken tofu served with special tofu steak sauce Oven-roasted salmon fillet served with cha soba
Sliced eggplant sauteed in a special itame sauce
tobanyaki::
Seared Tuna Tartar
Vegetable & Tofu Tobanyaki
Seared yellow fin tuna chilled and mixed with onion & garlic crowned with black caviar served with soya
Japanese tenderloin steak bites 150g of beef tenderloin chunks pan-seared and served with caramelized onions
hama specials:: Hama Gyuniku
200g of US rib-eye beef steak, misono grilled and served with eggplant chunks in a special chef’s sauce
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Iron pot sizzled and served with wild Japanese mushrooms in a special sauce
salads/sarada:: Kani Salad
A bed of lettuce seaweed and shredded crabstics topped with Kaisho dressing
Unagi Donburi
agemono:: Pork Tonkatsu
A deep fried pork fillet accompanied with Ponju sauce and served with a hama side salad
ramen:: Miso Ramen
Shredded vegetables sauteed with ground beef served with homemade fresh ramen in a hot broth
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10/24/08
11:08:02 AM
THE COURTYARD BISTRO
Visayas :: Aklan :: Boracay
The Courtyard Bistro thecourtyardbistro@gmail.com
Lazy Dog Bed & Breakfast, Palomar, Bulabog Beach, Boracay Island Malay, Aklan 5608
PH:
036.288.4347 0915.487.4121
Monday - Sunday Breakfast-Lunch: 8:00am - 2:00pm Dinner: 5:00pm - 10:00pm
A new addition to Boracay’s diverse dining circuit, The Courtyard Bistro is an intimate gathering place offering an exquisite dining experience for the discriminating palate. It is tucked away in a serene and private haven, a tropical garden sanctuary situated at the courtyard of the charming Lazy Dog Bed and Breakfast in Bulabog Beach. Treat yourself and your loved ones to a simple and moderately priced menu of traditional and authentic international cuisine such as certified U.S. Angus steaks grilled to perfection, fresh & Rockefeller oysters and a bounty of select seafood specialties, prepared by our chef home-cooked style in an intimate and unpretentious setting. To complete the experience, chilled beverages, fresh juices, smoothies, cocktails and a good selection of wines are served. Personalized service in a picnic-by-the-sea ambiance allows each one to relax in comfort and understated elegance or enjoy a romantic garden dinner under the soaring expanse of sky. The Courtyard Bistro, the island’s steak authority is Boracay’s secret escape for a romantic, private and intimate gastronomic experience of paradise.
American Chinese Country Continental Cuisine Eclectic/World Cuisine Filipino Italian Pan Asian Thai Spanish Banquets Barbeque/Grill Bar Scene Catering Full Bar Seafood
Steakhouse Wine List Weekend Brunch Delivery Available Takeout Available Al Fresco Dining
sample menu selections starters::
Aglio Olio
Pork Salpicado Rice Bowl
Decadent Oysters Rockefeller
Pasta Gorgonzola
Polpetta Nonna Ellia
Fresh Oysters
Prawns in Pasta
Spicy Shrimp Gambas
asian::
seafood::
Twiced Cooked Chicken & Pork Adobo
Dori in Lemon Butter Sauce
Mamita’s Beef Rendang
Mushrooms Ajillo Buffalo Wild Wings
6 pieces with bleu cheese
SALAD:: Pomelo Salad Caesar’s Salad Seared Tuna Salad
panini:: Tuna Panini
With mashed potatoes
Prawns Ajillo With garlic rice Fish on a Nest
Fish fillet with stuffed ham, shiitake & ear mushrooms, turnips, bell peppers, onions & garlic on a potato string nest
meat:: Certified Angus Beef Rib Eye
Salmon Panini
Cut to your desired size and weight, served with mashed pototes & vegetable sidings
pasta::
Reef & Beef
Spaghetti alla Puttanesca
Giant prawns & 8 oz. Certified Angus Rib Eye Steak
Tuna Sisig Thai Rice
rice bowl surprise:: Mongolian BBQ Pork Teppanyaki Fish & Soy
dessert:: Banana Fritters Mango Crepe For Adults Pistachio Ice Cream With a shot of whiskey
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96 RL - Lantawan left.pdf
10/24/08
10:43:41 AM
LANTAWAN
Visayas :: Bohol :: Panglao
LANTAWAN Lantawan Restaurant Eskaya Beach Resort & Spa Panglao, Bohol
PH: 638.502.9516 FAX: 638.502.9516
Monday - Sunday 5:00am - 11:00pm American Chinese Continental Cuisine Filipino Italian Japanese Mediterranean Banquets Vegetarian Friendly Full Bar Reservations required Private Room Available Barbeque/Grill Seafood Live Music/Entertainment Steakhouse Indoor & Al Fresco Dining Wine List Accepts major credit cards Valet Parking
A Visayan word that literally means “to view”, Lantawan bestows a magnificent panoramic view of an infinity pool blending with the Mindanao sea. Situated at the Eskaya Beach Resort and Spa in Bohol, Lantawan’s dining area reveals a serene and romantic ambiance. Designed like a modern “bahay kubo” ( hut house ), the use of natural materials like cogon, bamboo and wood truly enhances its Philippine charm. Enjoy the cool sea breeze as you dine amidst nature with International and Asian fusion cuisine like crusted Angus beef tenderloin fillet steak and a Filipino all-time-favorite Kare-kare. The best selling dish is Bohol’s very own delicacy Humba. Executive Chef Rexon Pacao meticulously prepares specialties using only the freshes ingredients some of which are grown in the resort’s very own garden like Romaine lettuce. Delectable food, excellent service and a breathtaking view makes dining at Lantawan truly memorable.
sample menu selections specials:: Lapu-Lapu with Tomato Onion Ragout
Grouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables
Sake-Marinated Cod
Pan-seared cod marinated in sake and topped with foie grass and mango salsa served with couscous and caramelized shallots and mushrooms
Wagyu Rib-Eye Steak
Wagyu rib-eye served with garlic mashed potatoes, roasted garlic and shallots in demiglace
U.S. Angus Beef Tenderloin Steak Served with buttered vegetables
Humba
Braised pork belly on a bed of garlic with fermented black beans flavored with Mallorca, a locally-produced gin
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Binagoonngang Lechon Kawali
Crispy pork belly tossed in fragrant shrimp paste served with string beans, pumpkin and okra
Korean Spareribs Barbeque
Grilled beef served with oven-roasted vegetables
Spaghetti Allo Seoglio
Spaghetti with mixed seafood in red sauce
Welfred Pizza
Pizza topped with tuna flakes, anchovy, garlic, salted eggs and mozzarella cheese
dessert:: Raspberry and Chocolate Mousse Cake
A rich chocolate mousse and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge
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10/24/08
10:09:49 AM
BLU BAR & GRILL
Visayas :: Cebu :: Cebu City
Perched on the rooftop of Marco Polo Plaza Cebu, BLU Bar and Grill embraces the color of the sky. A scenic elevator takes guests up to BLU where you feel close to the sky. At 1,000 ft above sea level, the breathtaking panoramic views of the mountains, Cebu City lights and the Mactan channel are beyond compare. The simple and neat interiors, highlighted by blue lighting enhance the romantic impression of the place. Chef Juanito Abangan’s eclectic new world menu offers a hearty host of Churrasco Brazilian Barbeque, Black Angus Rib Eye and Seafood Extravaganza. The unique dining experience, personalized service, boldly flavored dishes and the “theatre effect” from the actions of chefs and bartenders, all serve to delight the
Marco Polo Plaza Cebu Veterans Drive, Nivel Hills, Apas, Cebu City
PH:
032. 253.1111
Monday - Sunday Cocktails: 4:30pm - 12:00mn Dinner: 6:30pm - 9:30pm Eclectic/World Cuisine Barbeque/Grill Seafood
senses. In Cebu, there’s no place like BLU Bar and Grill where you can celebrate from twilight to moonlight.
sample menu selections starters::
desserts::
Prawn Scallops Mango Cocktail
Warm Apple Crumble
Jumbo Lump Crab Cake
Bitter Sweet Chocolate Lava
Seared Scallops Seafood Extravaganza
soups:: Seafood Chowder BLU Seafood Sinigang Carrot & Ginger Soup
salad:: Organic Greens
entrees:: Seared Australian Jumbo Scallops Dutch Baby Back Ribs Black Angus Rib Eye Steak Australian New York Sirloin 97 w ww.di neas i ag ui de.c o m
98 RL - La Tegola left.pdf
10/24/08
11:09:35 AM
Surrender to the pleasures of your discriminating palate and savor freshly made authentic Italian dishes with a uniquely intimate dining ambience at premier locations in the city. sample menu selections Spaghetti Pescatora
Assorted seafoods cooked in olive oil
Gnokki Sorentina
Fresh pasta with assorted vegetables, tomato and mozzarella cheese
Penne Campagnola
Short pasta, meat, tomato, mushroom and mozarella
Pizza Alfredo Special pizza
Italian Seafood * Takeout Available Valet Parking Daily & Nightly * Vegetarian Friendly * Winelist
99 RL - La Tegola right.pdf
10/24/08
9:08:03 AM
LA TEGOLA
Visayas :: Cebu :: Cebu City
LA TEGOLA CUCINA ITALIANA Idea Italia
La Tegola - Busay
La Tegola - Cagayan
PH:
PH:
PH:
Upper Busay Cebu City
Level 1, Paseo Marina Ayala Center, Cebu City 632.232.4292
Definitely the place to stop by for a hearty lunch, midday snacks or simply a cup of espresso with its casually elegant setting serving your classic Italian favorites.
632.419.2220 * 632.516.6901
Celebrate intimate occasions at the ideal romantic spot atop the hills of Busay and be awed by a spectacular view of Cebu City.
#89 Juan Sia Bldg., Hayes St. Cagayan de Oro City
688.857.2137 * 688.858.5959
This simple and elegant place with an old world charm is a popular hang out for casual diners with a distinct taste.
La Tegola - Mactan
La Tegola - Lahug
PH:
PH:
Marina Mall Building Ibo, Labu-lapu City
632.340.9070
Satisfy your culinary cravings for Italian cuisine in this homey restaurant and be delighted with its wide variety of tasty dishes to boast.
Salinas Drive Lahug, Cebu City
632.233.4258
For those special moments with your family and loved ones, the garden setting and magnificent waterfall serves as a beautiful backdrop as you enjoy authentic Italian cuisine.
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100 RL Olio left.pdf
10/24/08
8:34:00 AM
OLIO
Visayas :: Cebu :: Cebu City
Unit T Crossroad Mall Banilad, Cebu City PH: 632.232.3589 FAX: 632.232.1991
Monday - Sunday 11:00am - 2:30pm 6:00pm - 12:00mn Continental Cuisine Indoor & Al Fresco Dining Seafood Steakhouse Takeout Available Vegetarian Friendly Wine List Accepts major credit cards Reservations required
Great Steaks, Seafood and Pasta. Olio Restaurant & Lounge is one of the finest restaurants in town because of its unique and stylish ambience which provides an enticing atmosphere while dining. With an attractive dining complex and functional space that is easy on the eye and relaxing, it can be said that Olio contains the essential elements of a modern high-end restaurant. It comes as a pleasant surprise that this two-floor restaurant provides coziness and also privacy to its guests. The menu reflects many culinary influences which include the Chilean Sea bass, Norwegian Salmon, U.S. Scallops and the traditional Steak. Seafood and many local dishes are made from the very best produce. The overall atmosphere at Olio is pleasantly relaxed and convivial, that it is a welcome place to all. Fine dining service without a strict dress code or steep pricing, neighborhood families and friends alike gather here to enjoy a great time and great food. Best Restaurant in 2008 by Philippine Tatler Magazne.
sample menu selections appetizer:: Foie Gras with Mango Goulis and Red Wine Reduction Japanese Scallops (Cooked in Three Ways)
Baked, gratin with caviar
Baked Oysters With foie gras
salad:: Lobster & Scallops Salad
With tropical fruits and mix greens
Warm Fromage de Chevre
Goat cheese salad with mix greens
Spinach and Arugula
Blue Penne
Penne with gorgonzola cheese, porcini mushroom
Seafood Fettucine
Prawns, scallops, clams in cream
fish:: Bacalao Spanish Style
Dried Norwegian Cod fish in olive oil and tomato
Chilean Seabass
In black truffle sauce
Pan Seared Grouper
Wild mushroom, asparagus, broccoli and haricot beans
Caribbean Jerk Prawns
With mascarpone polenta, saffron buerre blanc
beef:: U.S. Prime Rib Eye U.S. Rib Eye (CAB) Certified Angus Beef
lamb:: Rack of Lamb
In port wine sauce and crispy potato
special dessert::
With wild mushroom and truffles
crustacean, etc.::
Ricotta, Fig and Chocolate Cake
Fresh Buffalo Mozarella Cheese and Tomato Salad
Baked Lobster
Chocolate Pecan Pie Ala Mode
Pasta:: Lobster Fettucine
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With garlic and spaghettini pasta
Scallops and Prawns
In buerre blanc sauce and vegetable risotto
Panna Cotta
With baileys mocha sauce
101 RL - the gustavian right.pdf
10/25/08
2:09:09 AM
THE GUSTAVIAN
Visayas :: Cebu :: Cebu City
www.thegustavian.ph
the Gustavian. An old-world European style delicatessen shop and restaurant famed for its own recipes dating as far back as 1803. Fleur-de-liz and artichoke motif chandeliers accents its high ceiling while rustic Tuscany floors and a wooden Swedish cross forms the core of the elegant dining area resonating old-world artistic flair. Celebrating the decadence and glamour brought to Sweden in the 1750s by Crown Prince Gustav III, who studied in France. When crowned King of Sweden, he rapidly changed the country into a Cultural movement that included fine cuisine.
Making Sweden one delightful aspects of the French cuisine family tree.
Scandinavian cuisine is a melting pot of the Haute Cuisine of the Baltic, Russian, Polish, Finish and of course Swedish/French fine dining heritage over the past 300 years. A destination for locals and tourists alike, let Master Chef Robert LIlja and Master Chef Dietmar Dietrich signature specialties like the fillet of beef with pepper, morel and gorgonzola sauce, the crusted potato rissole and the smoked salmon Caesar dressing be a world-class culinary experience in Cebu.
sample menu selections appetizer:: Gustavian Lucullus Platter
Fine selection of our homemade dolmades/stuffed artichoke/salmon roll with wasabi cream cheese/baked mussel/marinated vegatables/hummus/proscioutto ham/salami/mortadella
Mussels & Co
Three ways: white wine & cream or tomato & basil or olive oil/garlic & cheese is best eaten with a lot of french bread to dip into the addictive sauce reduction
main meals seafood:: Amparito’s Steamed Salmon & Sole Roulade
Spinach rice/saffron beurre blanc
Chilean BBQ Broiled Sea Bass
royal danish sandwiches::
sharing meals ::
Little Mermaids in a Rush
Beef/pork/chicken tenderloin/lamb sausage/vegetables/french fries/mustard butter
Beer steamed mini prawns in whole wheat with egg/homemade mayonnaise and caviar
Gustavian Mix Grill Skewer
main meals meats:: Gustavian Fillet Steak
The best US Angus tenderloin sauces: pepper or portobello mushroom or gorgonzola or bearnaise
Chateau Briand
Oven roasted NZ beef tenderloin/ provencale potato/bernaise sauce
Ostrich Madagaskar
Prime ostrich steak/three peppercorn or mushroom sauce
Almond crust/lemon basil sauce/ pepper pot rice
Grilled Maroon Lobster Mango salsa/vegetables
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102 - mindanao map.pdf
10/24/08
11:18:39 PM
mindanao map::
106 107 108
MAP SOURCE: CICADA FOUNDATION
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103 MINDANAO RESTAURANTS.pdf
10/25/08
12:23:56 AM
mindanao restaurants:: Davao 106 Hanoi 107 Lotus Court 108 Tsuru
PHOTO SOURCE: STOCK XCHANGE
104 RL - Hanoi left.pdf
10/24/08
8:28:07 AM
HANOI
Mindanao :: Davao :: Davao City
J. Camus Street Davao City, Philippines PH:
082. 225.4501
Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 10:00pm Vietnamese
Inspired by the exotic fare in Vietnam, Hanoi is known for its authentic Vietnamese cuisine. Enjoy comfortable dining in Hanoi where the interiors are designed with traditional Vietnam decor. Not just serving the middling spring rolls and pho, Hanoi has a wide selection of Vietnamese dishes to choose from. Try their signature dish of Tamarind Crabs or their best-selling dish of Garlic and Butter Crabs. A place for both travelers and residents alike,
Monthly Buffet Catering Wine List Private Room Available Takeout Available Valet Parking Daily & Nightly Vegetarian Friendly Accepts major credit cards
Hanoi is the first restaurant in Davao City that purely serves authentic Vietnamese cuisine. At Hanoi, one need not travel far to experience “A taste of Vietnam�.
sample menu selections starters:: Goi Cuon
Fresh spring roll with shrimp and pork served with peanut sauce
Chao Gio
Fried spring roll, served with lettuce, basil and mint leaves dipped in Hanoi sauce
Goi Buoi
Pomelo salad with shrimp and pork sprinkled with peanuts
Chao Tom
Ground pork barbeque served with lettuce, basil leaves and rice noodles wrapped in rice paper and dipped in Hanoi sace
Bun Tom Xao
Fresh cold noodles topped with shrimps sauteed in lemon grass topped with basil leaves and vegetables mixed with Hanoi sauce
entrees:: Suon Ram Mam
Pork caramel spareribs in a hot pot
Bo That Vi
Beef strips cooked in seven different spices
Tom Rim Don
Fried crispy shrimps coated with caramelized garlic
Ga Xao Hot Dieu
noodles::
Stir-fried diced chicken with mango and cashew nuts
Hu Tieu Tom Thit
Vit Kho Gung
Vermicelli soup with shrimp, pork, squid, quail egg, vegetables and herbs
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Braised duck with ginger
Ca Chung
Deep fried whole Lapu-lapu in vermicelli with mushroom & vegetables
Ca Tre Mam Gung
Fried catfish served with ginger sauce
Canh Bap Cai Nhoi Thit Stuffed cabbage roll soup
Hanoi Steam Boat
Chicken, seafood, vegetables and vermicelli in clear soup
desserts:: Suong Xa La Dua
Pandan jelly with coco milk & shaved ice
Vietnamese Coffee Jelly
Vietnamese coffee gelatin topped with vanilla ice cream
105 RL - Lotus Court right.pdf
10/24/08
8:30:33 AM
LOTUS COURT
Mindanao :: Davao :: Davao City
Marco Polo Davao Claro M. Recto St., Davao City, Philippines
The Lotus Court is popularly known in the city as the only Chinese restaurant offering authentic Cantonese cuisine. Specializing in seafood dishes, The Lotus Court offers a tantalizing array of Cantonese menu choices and their kitchen staff is also skilled in creating gourmet dishes from the different regions and provinces of China. It also has the freshest and most delectable assortment of dimsum items and a bountiful selection of fresh seafood served in the casually elegant Lotus Court. Feel free to choose from their wide collection of steamed, fried and deep-fried specialties. The Lotus Court also caters to events such as weddings and can prepare a customized set of menus which can be in buffet style or the traditional lauriat service.
PH:
082. 221.0888 loc. 7232 or 7233
Monday - Sunday Lunch: 11:00am - 2:30pm Dinner: 6:00pm - 10:00pm Chinese Seafood Banquets Buffet Private Room Available Takeout Available Vegetarian Friendly Wine List
sample menu selections specials of the house:: Roasted Peking Duck Steamed Garoupa with Special Soy Sauce Stir-fried Crabs with Ginger and Onion
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106 RL Tsuru left.pdf
10/24/08
9:09:47 AM
TSURU
PH:
Mindanao :: Davao :: Davao City
Casa Leticia Hotel J. Camus Street, Davao City 6382. 221.0901
Damosa Gateway, Lanang, Davao City
PH:
6382. 233.0501
Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 10:00pm Japanese
Named the “Most Outstanding Sushi Bar” (Davao City Awards) by the 2005 Philippine marketing excellence awards, Tsuru is the first and oldest running Japanese restaurant in Davao City. It should come as no surprise once you’ve tasted the restaurants many authentic sushi and sashimi, all of which are artistically presented. The
Bi-monthly buffet Yakiniku Catering Full Bar Wine List Private Room Available Takeout Available Valet Parking Daily & Nightly Vegetarian Friendly Accepts major credit cards
selection is broad with dishes like Bangus belly Teriyaki, Kani no uni yaki (open crab with sea urchin served over hot stones), the best ebi tempura, beef sukiyaki and sea supreme (mixed seafood teppan served with miso soup and rice). The dining room is low keyed and relaxed with a minimalist traditional Japanese design. They also offer teppanyaki or misono tables and yakiniku grills. Tsuru is the only restaurant in Davao serving whole carved tuna bi-monthly in the buffet. Whether you’re a Japanese food veteran or a first-timer, there is something for you at Tsuru.
sample menu selections starters:: Rainbow Roll
An outer layer of salmon, mackerel, tuna, lapu-lapu and avocado rolled over rice and an inner core of shrimp
Caterpillar Roll
Lapu-lapu with ginger, lemon & sesame seeds roll
Dragon Roll
Grilled fresh water eel rolled over avocado, rice & teriyaki sauce
Spicy Tuna
Fresh tuna & tempura bits with wasabi, soy sauce and Japanese salad dressing
main course:: Kani Tsume Fry
Breaded crab claw & pork deep fried and served with tartar sauce
Kaki Butter Yaki
Breaded oysters with lemon butter sauce
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Kaki Bacon Maki
Oysters wrapped in bacon
U.S. rib eye black angus sukiyaki
Thin slices of black angus beef with mixed vegetables & vermicelli noodles simmered in Dahi, Sake, Mirin & soy sauce served in an iron pot
dessert:: Banana Bonsai
Banana tempura topped over chocolate ice cream & chocolate syrup
107 INDEX ALPHABETICAL REVISED.pdf
10/25/08
3:58:23 AM
index a-z
66 MICKEY’S DELI
54 ALBA
71 FLORABEL
92 ARIA
81 FOREST HOUSE
76 AUBERGINE
73 FRENCH CORNER
89 PESCADOS
93 BAMBOO LOUNGE
61 GAUDI
78 PORTICO
72 BARBARA’S
94 HAMA
85 ROHINI’S
56 BENJARONG
106 HANOI
67 SENTRO
97 BLU BAR & GRILL
74 IN-YO
68 TERRY’S SELECTION
77 BRAZIL BRAZIL
62 LA MAISON
79 THAI AT SILK
80 CAFÉ BY THE RUINS
87 LA PRECIOSA
95 THE COURTYARD BISTRO
75 CAFÉ YSABEL
98 LA TEGOLA
86 THE GRILL ROOM
57 CHATEAU
96 LANTAWAN
84 CHATEAU HESTIA
82 LE CHEF AT THE MANOR
88 CHILI PEPPERS
64 LE SOUFFLE
58 CONTEMPO
107 LOTUS COURT
59 FELIX
83 MARIO’S
60 FELY J
65 MERK’S BAR BISTRO
100 OLIO
101 THE GUSTAVIAN 69 TOSCA 108 TSURU 70 UMU
108 INDEX BY AREA REVISED.pdf
10/25/08
4:12:23 AM
index by city/by area
AKLAN::
ILOCOS NORTE ::
PALAWAN ::
92 ARIA 93 BAMBOO LOUNGE 94 HAMA 95 THE COURTYARD BISTRO
87 LA PRECIOSA
89 PESCADOS
MAKATI CITY ::
PAMPANGA :: 86 THE GRILL ROOM
CAGAYAN DE ORO ::
54 ALBA 56 BENJARONG 77 BRAZIL BRAZIL 57 CHATEAU 88 CHILI PEPPERS 58 CONTEMPO 59 FELIX 60 FELY J 61 GAUDI 62 LA MAISON 64 LE SOUFFLE 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 67 SENTRO 68 TERRY’S SELECTION 69 TOSCA 70 UMU
98 LA TEGOLA
MANDALUYONG CITY ::
CAVITE ::
71 FLORABEL 62 LA MAISON 68 TERRY’S SELECTION
CAMARINES SUR :: 88 CHILI PEPPERS
BAGUIO :: 80 CAFÉ BY THE RUINS 81 FOREST HOUSE 82 LE CHEF 83 MARIO’S
BOHOL :: 96 LANTAWAN
84 CHATEAU HESTIA 85 ROHINI’S
CEBU :: 97 BLU BAR & GRILL 62 LA MAISON 98 TEGOLA 101THE GUSTAVIAN 100OLIO
DAVAO :: 106 HANOI 107 LOTUS COURT 98 TSURU
108 www. d ineasi a g u i d e. c o m
MANILA CITY :: 72 BARBARA’S
MUNTINLUPA CITY :: 54 ALBA 77 BRAZIL BRAZIL 73 FRENCH CORNER
PASIG :: 77 BRAZIL BRAZIL
QUEZON CITY :: 54 ALBA 74 IN-YO 62 LA MAISON
SAN JUAN CITY :: 75 CAFÉ YSABEL
TAGUIG CITY :: 76 AUBERGINE 77 BRAZIL BRAZIL 61 GAUDI 78 PORTICO 79 THAI AT SILK
109 INDEX BY CUISINE.pdf
10/25/08
4:21:20 AM
index by cuisine
AMERICAN ::
COUNTRY ::
88 CHILI PEPPERS 96 LANTAWAN 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 100 OLIO 89 PESCADOS 95 THE COURTYARD BISTRO
84 CHATEAU HESTIA 95 THE COURTYARD BISTRO
ASIAN::
ECLECTIC/WORLD :: 97 88 66 95
BLU BAR & GRILL CHILI PEPPERS MICKEY’S DELI THE COURTYARD BISTRO
78 PORTICO
FILIPINO :: ASIAN CONTINENTAL:: 59 FELIX
CHINESE :: 58 CONTEMPO 96 LANTAWAN 107 LOTUS COURT 65 MERK’S BAR BISTRO 85 ROHINI’S 95 THE COURTYARD BISTRO
CONTINENTAL :: 71 FLORABEL 73 FRENCH CORNER 82 LE CHEF AT THE MANOR 83 MARIO’S 68 TERRY’S SELECTION 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 101 THE GUSTAVIAN
72 80 88 60 81 73 87 67 95
BARBARA’S CAFÉ BY THE RUINS CHILI PEPPERS FELY J FOREST HOUSE FRENCH CORNER LA PRECIOSA SENTRO THE COURTYARD BISTRO
FRENCH :: 76 AUBERGINE 57 CHATEAU 73 FRENCH CORNER 74 IN-YO 62 LA MAISON 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 66 MICKEY’S DELI 100 OLIO 87 THE GRILL ROOM
109 www.di neasiaguide.c om
110 INDEX BY CUISINE REVISED.pdf
10/25/08
4:28:59 AM
index by cuisine
INDIAN :
MEDITERRANEAN ::
85 ROHINI’S
73 96 82 64 66 89 86
INTERNATIONAL:: 77 62 64 85
BRAZIL BRAZIL LA MAISON LE SOUFFLE ROHINI’S
ITALIAN:: 92 ARIA 75 CAFÉ YSABEL 57 CHATEAU 73 FRENCH CORNER 98 LA TEGOLA 96 LANTAWAN 82 LE CHEF AT THE MANOR 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 100 OLIO 89 PESCADOS 78 PORTICO 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 69 TOSCA
JAPANESE :: 58 CONTEMPO 94 HAMA 74 IN-YO 96 LANTAWAN 86 ROHINI’S 95 THE COURTYARD BISTRO 108 TSURU 70 UMU
FRENCH CORNER LANTAWAN LE CHEF AT THE MANOR LE SOUFFLE MICKEY’S DELI PESCADOS THE GRILL ROOM
NEO-ASIAN :: 93 BAMBOO LOUNGE
PAN-ASIAN :: 95 THE COURTYARD BISTRO
SPANISH :: 54 ALBA 72 BARBARA’S 75 CAFÉ YSABEL 83 MARIO’S 100 OLIO 89 PESCADOS 68 TERRY’S SELECTION 95 THE COURTYARD BISTRO 86 THE GRILL ROOM
THAI :: 56 58 60 61 85 79 95
BENJARONG CONTEMPO FELY J GAUDI ROHINI’S THAI AT SILK THE COURTYARD BISTRO
VIETNAMESE :: 106 HANOI 110 www. d i n easia gu ide .co m
111 INDEX BY CATEGORY.pdf
10/25/08
4:38:34 AM
index by category
BANQUETS :: 72 BARBARA’S 77 BRAZIL BRAZIL 75 CAFÉ YSABEL 84 CHATEAU HESTIA 58 CONTEMPO 59 FELIX 71 FLORABEL 73 FRENCH CORNER 87 LA PRECIOSA 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 107 LOTUS COURT 65 MERK’S BAR BISTRO 68 TERRY’S SELECTION 95 THE COURTYARD BISTRO 86 THE GRILL ROOM
BARBEQUE/GRILL :: 97 77 88 73 87 96 82 66 95 86
BLU BAR & GRILL BRAZIL BRAZIL CHILI PEPPERS FRENCH CORNER LA PRECIOSA LANTAWAN LE CHEF AT THE MANOR MICKEY’S DELI THE COURTYARD BISTRO THE GRILL ROOM
BAR SCENE :: 92 93 88 58 62 96 64 65 95
ARIA BAMBOO LOUNGE CHILI PEPPERS CONTEMPO LA MAISON LANTAWAN LE SOUFFLE MERK’S BAR BISTRO THE COURTYARD BISTRO
BYO :: 86 THE GRILL ROOM
58 CONTEMPO 59 FELIX 71 FLORABEL 73 FRENCH CORNER 61 GAUDI 106 HANOI 62 LA MAISON 67 LA PRECIOSA 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 83 MARIO’S 65 MERK’S BAR BISTRO 89 PESCADOS 67 SENTRO 79 THAI AT SILK 95 THE COURTYARD BISTRO 108 TSURU
DELIVERY AVAILABLE :: 88 59 71 64 89 95
CHILI PEPPERS FELIX FLORABEL LE SOUFFLE PESCADOS THE COURTYARD BISTRO
FULL BAR :: 92 ARIA 76 AUBERGINE 93 BAMBOO LOUNGE 77 BRAZIL BRAZIL 75 CAFÉ YSABEL 84 CHATEAU HESTIA 58 CONTEMPO 81 FOREST HOUSE 73 FRENCH CORNER 96 LANTAWAN 82 LE CHEF AT THE MANOR 83 MARIO’S 65 MERK’S BAR BISTRO 79 THAI AT SILK 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 108 TSURU
111 www.dineasiaguide.com
112 INDEX BY CATEGORY.pdf
10/25/08
4:50:07 AM
index by category
FONDUE :: 64 LE SOUFFLE 66 MICKEY’S DELI
LIVE MUSIC/ENTERTAINMENT :: 54 75 58 81 73 87 96 82 65 69
ALBA CAFÉ YSABEL CONTEMPO FOREST HOUSE FRENCH CORNER LA PRECIOSA LANTAWAN LE CHEF AT THE MANOR MERK’S BAR BISTRO TOSCA
INDOOR/ AL FRESCO DINING :: 54 92 77 57 84 88 59 71 81 73 61 94 87 96 82 83 65 66 78 85 67 69 95 86 69 70
112 www. dineasi a gu i d e. c o m
ALBA ARIA BRAZIL BRAZIL CHATEAU CHATEAU HESTIA CHILI PEPPERS FELIX FLORABEL FOREST HOUSE FRENCH CORNER GAUDI HAMA LA PRECIOSA LANTAWAN LE CHEF AT THE MANOR MARIO’S MERK’S BAR BISTRO MICKEY’S DELI PORTICO ROHINI’S SENTRO THAI AT SILK THE COURTYARD BISTRO THE GRILL ROOM TOSCA UMU
PRIVATE ROOM AVAILABLE :: 54 ALBA 76 AUBERGINE 72 BARBARA’S 56 BENJARONG 77 BRAZIL BRAZIL 61 GAUDI 106 HANOI 74 IN-YO 62 LA MAISON 87 LA PRECIOSA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 83 MARIO’S 86 THE GRILL ROOM 69 TOSCA 108 TSURU 70 UMU
SEAFOOD :: 97 BLU BAR & GRILL 75 CAFÉ YSABEL 58 CONTEMPO 62 LA MAISON 87 LA PRECIOSA 98 LA TEGOLA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 100 OLIO 89 PESCADOS 95 THE COURTYARD BISTRO 86 THE GRILL ROOM
STEAKHOUSE :: 62 87 96 66 95 86
LA MAISON LA PRECIOSA LANTAWAN MICKEY’S DELI THE COURTYARD BISTRO THE GRILL ROOM
113 INDEX BY CATEGORY REVISED.pdf
10/25/08
5:01:28 AM
index by category
TAKEOUT AVAILABLE ::
VEGETARIAN FRIENDLY ::
54 ALBA 92 ARIA 76 AUBERGINE 80 CAFÉ BY THE RUINS 75 CAFÉ YSABEL 87 CHATEAU 84 CHATEAU HESTIA 88 CHILI PEPPERS 59 FELIX 60 FELY J 71 FLORABEL 61 GAUDI 94 HAMA 106 HANOI 74 IN-YO 62 LA MAISON 87 LA PRECIOSA 98 LA TEGOLA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 65 MERK’S BAR BISTRO 66 MICKEY’S DELI 89 PESCADOS 78 PORTICO 67 SENTRO 79 THAI AT SILK 95 THE COURTYARD BISTRO 86 THE GRILL ROOM 69 TOSCA 108 TSURU
54 ALBA 92 ARIA 76 AUBERGINE 93 BAMBOO LOUNGE 80 CAFÉ BY THE RUINS 75 CAFÉ YSABEL 57 CHATEAU 58 CONTEMPO 59 FELIX 60 FELY J 71 FLORABEL 81 FOREST HOUSE 61 GAUDI 94 HAMA 106 HANOI 74 IN-YO 98 LA TEGOLA 96 LANTAWAN 64 LE SOUFFLE 107 LOTUS COURT 66 MICKEY’S DELI 85 ROHINI’S 79 THAI AT SILK 86 THE GRILL ROOM 108 TSURU
VALET PARKING DAILY & NIGHTLY ::
WINE LIST ::
54 ALBA 73 FRENCH CORNER 106 HANOI 74 IN-YO 98 LA TEGOLA 96 LANTAWAN 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 89 PESCADOS 108 TSURU 70 UMU
WEEKEND BRUNCH :: 95 THE COURTYARD BISTRO
54 92 76 93 77 75 84 58 59 71 81 73 61
ALBA ARIA AUBERGINE BAMBOO LOUNGE BRAZIL BRAZIL CAFÉ YSABEL CHATEAU HESTIA CONTEMPO FELIX FLORABEL FOREST HOUSE FRENCH CORNER GAUDI
113 www.dineasiaguide.com
114 INDEX BY CATEGORY REVISED.pdf
10/25/08
5:07:51 AM
index by category
83 65 66 89
MARIO’S MERK’S BAR BISTRO MICKEY’S DELI PESCADOS
68 79 95 86 69
TERRY’S SELECTION THAI AT SILK THE COURTYARD BISTRO THE GRILL ROOM TOSCA
ACCEPT MAJOR CREDIT CARDS :: 56 BENJARONG 77 BRAZIL BRAZIL 80 CAFÉ BY THE RUINS 75 CAFÉ YSABEL 84 CHATEAU HESTIA 73 FRENCH CORNER 61 GAUDI 106 HANOI 74 IN-YO 96 LANTAWAN 82 LE CHEF AT THE MANOR 64 LE SOUFFLE 83 MARIO’S 68 TERRY’S SELECTION 79 THAI AT SILK 86 THE GRILL ROOM 69 TOSCA 108 TSURU 70 UMU
RESERVATIONS REQUIRED :: 84 82 79 70
CHATEAU HESTIA LE CHEF AT THE MANOR THAI AT SILK UMU
DRESS CODE :: 56 73 82 69 70
114 www. dineasi a gu i d e. c o m
BENJARONG - SMART CASUAL FRENCH CORNER LE CHEF AT THE MANOR TOSCA - SMART CASUAL UMU – SMART CASUAL
116 - subscription REVISED.pdf
10/25/08
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3:34:21 AM
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116 - dining rendezvousA REVISED.pdf
10/25/08
3:39:07 AM
dining rendezvous::
(From left-right): Microtel Pilipinas Chairman Ramon del Rosario, Microtel Pilipinas President Jose Mari del Rosario, Tourism Secretary Joseph Ace Durano, Cebu Governor Gwendolyn Garcia, Belgian Ambassador Gregoire Vardakis, Enrison Land President Grand Benedicto
(From left-right): Teddy Lim of Microtel Inns & Suites, Undersecretary Joseph Ace Durano, Mary Anne, Deeday, Grand Benedicto of Enrison Land Inc.
(From left-right): Joanna Marie Cuenco & Friend, Mary Anne, Deeday
(From left-right): Teddy Lim, Mary Anne, Deeday, Chairman Jose Mari del Rosario, Rose Gabas, Norsan Barilea
(From left-right): Marissa Fernan, Elvira Luym, Teresing Mendezona
(From left-right): Mary Anne, Deeday, Cebu Governor Gwendolyn Garcia
(From left-right): Wesley Yap, Sigfred Catalan, Mary Anne, Deeday, Manuel Sandogan, Quincy
Inauguration of Microtel Inns & Suites Mactan, Cebu
Directors and Executive (From left-right): Bambi Camus, Marisa Bongulan, Mary Anne, Mother Lily, Christine Urbanozo-Ibarreta, Goody Directo, Cielo Ortega
Mary Anne, Ed Vitug, Bambi
September 2008
Plaza Manila
GM Bernd Schneider, Mary Anne
117 - dining rendezvousB.pdf
10/24/08
11:41:19 PM
dining rendezvous::
Baguio Trip of Jojo, Deeday & Mary Anne: Forest House, Cafe by the Ruins and Le Chef at the Manor, October 2008
Teddy Lim, Mary Anne, Deeday, Rene Jorolan
Deeday, Claude Niendre, Mary Anne
Quincy, Wesley Yap, Mary Anne, Deeday, Marco Angeles
Restaurant Hopping at Cebu & Davao, September 2008
Adobo Festival 2007, Bacolod City
Launching of La Maison, Podium branch with Lucy Torres, Mr. & Mrs. Ray Alcoseba, with Robbie Caguiat (Branch Manager) August 2008
24
Launching of Healthy Gourmet Food of Bistro Saratoga at Tagaytay Highlands September 2008
118 - dining rendezvousC.pdf
10/24/08
11:44:54 PM
dining rendezvous::
(From left-right: Boyet Sison, John Camus, Mike O’ Conor)
(From left-right: Raymond de Leon, Mary Anne, Len Santos)
(Kathy Yao Santos of Happy Living Fine Wine)
(From left to right: Mickey’s Deli’s Chef, Kathy Yao - Santos, Satchi Ang, Mary anne, Chef Booj Supe of Contempo)
(From left to right: Jojo, Deeday, Mr & Mrs Lim of Eskaya, Bamabi Bambi)
(From left to right: Satchi Ang, Raymond Toledo, Jojo) Deeday, Rob, Jojo
(From left to right: Michael Beck, Androz Villaraza, Mr & Mrs Richard Lim)
(Interview with Issa Litton of Livin’ it Up! QTV)
(Issa Litton of QTV’s Livin’ it Up!)
Wine Appreciation with Happy Living Fine Wine & Contempo New Asia Cuisine at Cats Motors Inc. Fort Bonifacio, Taguig City, October 2008
24
(From left to right: Deeday, George & Carol Ramirez, Cyril)
119 - dining rendezvousD inside back cover.pdf
(From left to right: Nelson Santos, Edwin Felizardo, Raymond de Leon, Raul de Jesus)
10/25/08
3:47:35 AM
(From left to right: Deeday, Jojo, Undersecretary Eduardo Jarque Jr.)
(From left to right: Mary Anne & Rachel Anne Wolfe-Spitaletta)
(From left to right: Deeday, Maritess Perez, Susan Dalton, Mary Anne, Vicente Baamonde) (From left to right: Paolo Quinson & Friend)
(From left to right: Susan Dalton, John Fernandez, Raymond Toledo & Friends)
DINE ASIA TEAM
(From left to right: Kenny Limjoco & Friend, Jojo)
(From left to right: Joey Wu & Lorie Balagtas)
(From left to right: Chef Gene Gonzalez, Chef Gino Gonzalez & Chyna Cojuangco)
(From left to right: Mary Jane Meily, Valerie Meily, Sylvia Meily, Suzette Montinola & Friend) (From left to right: Nicky Villaruel & Benisa Shung)
(From left to right: Undersecretary Jarque & Mary Anne)
(From left to right: Jojo, Deeday, Michael & Nadja Beck)
(From left to right: Joan Santos, Mary Anne, Lenny Felizardo & Bubot de Leon)
Launching of Dine Asia Magazine’s Maiden Issue Philamlife Tower, Makati City * July 17, 2008
www.di nea siaguide.com 29
Dine Asia Magazine Back Cover_REVISED.pdf
“Spirit of Music” James Gabito
“Complex Analysis” Wrachelle Calderon
“Rat Lotus” Jef Cablog
10/25/08
3:25:52 AM
“Medicine Moon” Leonard Aguinaldo
“Recollection” Lowell Aromin
“Cordillera Pieces” Roland Bay-an
“Source of Life”
(image was cropped from the artwork)
John Frank Sabago
“Northscapes #7”
(image was cropped from the artwork)
Ged Alangui
“Kalinga Lady”
Jordan Mang-osan
TAM-AWAN’S ARTISTS’ ART PIECES (BAGUIO CITY)