PHILIPPINES
w w w. d i n e a s i a g u i d e. co m
A GUIDE TO THE BEST RESTAURANTS IN TOWN
Viva l O pera!
YOUR COLLECTION OF CULINARY EXCELLENCE Viva L’Opera! :: Hail to t h e C h e f ! : : Pa z zo d i Pi z z a ! : : Wi n e s I n Vogue For the Nex t D ecade :: A Pa s s i o n Fo r Fa s h i o n : : “ N e ve r As Th e y Are” : : VINTage Point :: For Love O f Th e ‘ U l t i m ate’ G a m e : : L i ve ! E nte r t a i n m e nt
SPRING/SUMMER 2009
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publisher’s note::
Dine Asia just turned one! It was July of last year when our f irst issue was launched. Realizing the need for a good reference material, Dine Asia was conceptualized to feature restaurants from Luzon, Visayas, and Mindanao. I wanted to redef ine periodicals. I thought of coming up with not just a guide but a publication with informative features and, at the same time, entertaining. The restaurants my team selected play a signif icant role in our society today. When the recession is all over, these establishments provide a sense of hope to Filipinos and inspire them to pursue their dreams and succeed despite obstacles. As I search for more restaurants, I learn more about the Philippines - abounding in culture, rich in natural resources and artifacts carved out of ingenuity. I felt obliged to become a responsible publisher and realize my goal to promote the country globally. In our anniversary issue, to name a few, we again highlight respectable personalities, like National Artist Arturo Luz, Chef Billy King, through his generosity, acclaimed as a legend in his own right, fashion designer-turned-civic leader Puey Quiñones, f ilm director Mark Meily, and beauty queen now fashion designer Sabrina Artadi. PHOTO SOURCE: ALEGRE BEACH RESORT
This time, we feature selected restaurants to satisfy your palate in Cebu, the Queen City of the South. Of course, L’Opera Ristorante Italiano, which graces our cover, talks about how the f lavors of Tuscany come alive in this part of the world. We have updated our Restaurant Listing. New restaurants are added and a variety of sample menu selections are presented. For all the establishments, for colleagues such as Jack Kidwiler and Denny Wang, relatives, friends, my brother Franz, my sister Jane, most especially my cousin and managing editor, Patrick, who never stops believing in me and in Dine Asia, thank you. Most of all, I am very happy and thankful to God. He made it all possible for me and my team to reach our goals for the f irst year. The hard work, perseverance, and determination paved the way for all of us to continue to strive for excellence. To the dedicated Dine Asia Team, I share this blessing with you. Thank you!
Mary Anne Meily
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spring/summer 2009 CONTENTS
FEATURES::
entice your appetite:: 12
Through the Lens of... John Chua
let’s talk about it:: 14 20 24
Pazzo di Pizza! Live! Enter tainment A Feast for the Zenses
over dinner:: 26
Viva L’Opera!
spice it up:: 30
Hail to the Chef!
satisfy our bellies:: 31 34 36 37 38
VINTage Point A Passion For Fashion: Puey Quiñones Sabrina Ar tadi Making His Mark “Never As They Are” Philippine Fiestas
with wines + spirits:: 42 46
Wines in Vogue for the Next Decade Par t 2 Frogmore Creek Vineyard
to f latter our cravings:: 50 52 54 56 58 60
Satisfy Your Palate in the Queen City of the South Come, Alegre Beckons The Place You’d Rather Be The Holiday Inn Experience As Grand As It Gets A Paradise Sanctuary
pampering wellness::
62 For Love Of the ‘Ultimate’ Game: Jude Lee Reema Changco 64 Skin Centraal 65 Nourishing the Soul - Cultivating the Inner Garden
PHOTO SOURCE: L’OPER A RISTOR ANTE ITALIANO
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PHOTO SOURCE: L’OPER A RISTOR ANTE ITALIANO
RESTAURANTS:: LUZON
Makati City
72 73 74 75 76 77 78 79
Manila
BASIX BENJARONG CAFFÉ CARUSO GONZO’S SENTRO 1771 TIN HAU UMU ZENSES
Mandaluyong City 80
81
CASA ARMAS
LA COCINA DE TITA MONING
82
Cavite
96
Pampanga
97 98
THE FRENCH CORNER
Quezon City 84 GRAN CAFFE CASANOVA 85 NINYO FUSION CUISINE Taguig 86 88 89 90 91 92
CHATEAU HESTIA
RODIZIO THE YATS RESTAURANT
Ilocos Norte 99
LA PRECIOSA
Camarines Sur
100
Palawan 101
CHILI PEPPERS
PESCADOS
UNIT 8 CAFE
Parañaque City 83
FOREST HOUSE LE CHEF
Pasay City
Baguio 94 95
City BALDUCCI CAV WINE SHOP - CAFÉ CUILLÈRE GAUDI THAI AT SILK L’OPERA RISTORANTE ITALIANO
VISAYAS
Bohol
105
Boracay
106
Cebu
107 108 109 111 112
LANTAWAN
SEAVIEW RESTAURANT
ANZANI GINZA LA TEGOLA MANNY O’S OLIO
MINDANAO
Davao
116 117
ANTONIO’S BAR & GRILL TADAKUMA
www.dineasiaguide.com
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CAPTURE THE NEW TASTE
IN FILIPINO DINING
G/F SM City, Davao City PH : +63 82 299.3904
O
Metro Lifestyle Complex cor. Jacinto Ext. and Torres St., Davao City PH : +63 82 225.4394
pening at the height of the Kadayawan Festival on August 16, 2006, Antonio’s Bar and Grill gives new meaning to this fiesta as they celebrate a new dining experience that is truly Davao’s own. The main attraction at Antonio’s Bar and Grill is the Filipino food it serves. These include authentic Filipino dishes like the Krispy Tuna Belly, Inihaw na Panga, Nilagpang na Turagsoy, and regional specialties such as Lechon Paksiw sa Bocaue, Bicol Express, Pampanga’s Dinakdakan, and Dinuguan Ilocandia. Adding its own unique touch are menu offerings of Filipino dishes with a modern twist. The contemporary interiors of Antonio’s Bar and Grill emphasized by bright colors and a ceiling decor with hanging lamps provide the feeling of being in a very chic place. Though it may not be your typical Filipino restaurant, the casual setting makes it ideal for the whole family to relax and have a good time. The prompt service from the warm and friendly staff adds to the charm of the place. To satisfy its ever-growing faithful patrons, Antonio’s Bar and Grill opened its second branch at the Metro Lifestyle Complex along Torres Street in Davao City. This bigger branch can accommodate up to a hundred guests as well as a VIP room good for thirty people for special events or simple family get-togethers. After the successful launch of his two branches, proud owner Anthony Ang cannot help but feel excited about the prospects of franchising with offers to branch out in Cagayan de Oro, Cebu, and Manila. “This will change the mindset that the trend of franchising is from Manila to Davao. When the future franchise to Manila opens, it’s a homegrown restaurant from Davao to Manila,” Anthony says. A visit to Davao City will never be the same once you experience and capture the new taste in Filipino dining adventure at Antonio’s Bar and Grill.
A GUIDE TO THE BEST RESTAURANTS IN TOWN MARY ANNE MEILY
Publisher & Editor-in-Chief
PATRICK ANTHONY MEILY Managing Editor
BAMBI TORRES-CAMUS Associate Editor
MELAI B. ARGUZON Creative/Art Director
FRANCIS ROMERO
Managing Director (Cebu Office)
MARCUS MAGUIGAD
Regional Director for Marketing (Boracay)
ANGEL AUSTRIA DEEDAY CONCEPCION JAN MAY DE VERA WALTER MEILY GLORIA MEJIA Marketing Executives
JOJO VILLAFLOR
Circulation & Special Events Manager
MON DIMLA
Sales & Production Coordinator
DENNY WANG Wine Columnist
KATHLEEN ASUNCION, MARY JANE MEILY, WEENA MEILY, STEPHANIE ZUBIRI Contributing Writers
BOJO SAWIT, MICHAEL JEROME DE VERA Contributing Photographers
MARVIN SEBASTIAN Website Developer
HECTOR VILORIA Finance Director
WESTWOOD LAW FIRM Legal Counsel
ON THE COVER
Dine Asia - A Guide to the Best Restaurants in Town is published three times a year - March, July, and November - by Dine Asia Guide Publishing with off ice address located at G/F MVM Mansion 1114 Antipolo Street cor. J.P. Rizal, Makati City. Tel. Nos. +63 2 895.6871/+63 2 897.4085/+63 2 986.6829. Telefax +63 2 895.8845. Correspondence, subscription inquiries, and other information in listing your restaurant in our nex t issue may be sent to the above address or emailed at info@dineasiaguide.com. You may also visit our website at www.dineasiaguide.com.
L’OPERA RISTORANTE ITALIANO The Fort Entertainment Complex 26th Street cor. 5th Avenue Bonifacio Global City, Taguig City +63 2 889.3963 +63 2 889.2784 www.loperagroup.com COVER PHOTO: John Chua
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ERRATUM In the Winter/Spring 2009 issue, on page 24, the name of Domini Pimero should have been Domini Primero. On page 50, the restaurant La Preciosa should have been placed under Ilocos Nor te. On page 93, the Busay branch of La Tegola Cucina Italiana should have been featured, which is located at Upper Busay, Cebu City. On page 107, H. E. Dr. Peter Sutter is the Swiss Ambassador. For all the oversights, our apologies. ACKNOWLEDGMENTS Secretary Ace Durano and Undersecretary Eduardo Jarque, Jr. of the Depar tment of Tourism, Adphoto, Inc., Jack Kidwiler, Denny Wang, Poch and Cha Naval, Arch. Fred and Ina Sibug, Myrna Zuñiga, Dading Perez, Benjie Guevara, Mark Meily, Dominic Meily, Marcus Maguigad, Francis Romero, Chef Philip Golding, Sergi Rostoll, Ralph Joseph, Chester Dy of Rodesian Distributors, and the Meilys – thank you for all the suppor t.
SPRING/SUMMER 2009
All rights reserved. © 2009 by Dine Asia Guide Publishing.
THE AMERICAN BEEF CLUB Cattle ranching have long been a tradition in the United States. With the large expanses of land since the beginning of its birth, the U.S. has been producing high quality beef known for its taste and tenderness. Over 100 years have passed since the first American beefeater clubs were formed by discerning diners. The American Beef Club was then consequently founded to identify and guarantee both the origin and the quality of the beef served by the finest hotels and restaurants. The success of high quality U.S. beef lies in the carefully controlled feeding regimen developed by America’s beef farmers. This selected diet that includes high rations of corn and other grains helps to produce America’s marbled beef famous the world over. Indeed, taste and tenderness are considered such important quality attributes in the United States that U.S. beef is subjected to a voluntary and strictly defined grading system. Controlled by the U.S. Department of Agriculture (USDA) and conducted by a USDA certified grader, these grades include “Prime”, “Choice”, and “Select” which indicate levels of marbling and the consistency of the beef. Only U.S. beef graded “Prime” or “Choice” (the highest quality grades) is eligible to be served under the auspices of the American Beef Club. In the Philippines, diners can go for a good American beef dining experience in the following member-restaurants of the American Beef Club: METRO MANILA
Zensho Japanese Restaurant Tel: (+63 2) 929.1069
145° Fahrenheit
Tel: (+63 2) 703.2725
BAGUIO CITY
Cirkulo Restaurant
Le Chef at The Manor
Tel: (+63 2) 810.8735 (+63 2) 810.2763
Tel: (+63 74) 424.0931 (+63 74)424.0906
Elber t’s Steak Room
Tel: (+63 2) 339.3363
CEBU CITY
Holycow Steak Ranch & American Grill
Black Angus Steakhouse
The French Corner
CAGAYAN DE ORO CITY
Tel: (+63 32) 255.5027
Tel: (+63 2) 413.0 070
Tel: (+63 2) 771.0549
Mamou
Countryside Steakhouse
Tel: (+63 2) 856.3569 (+63 2) 909.5741
Tel: (+63 88) 856.5389
Soga Miga Korean Restaurant
BACOLOD CITY
Tender Bob’s
Tel: (+63 34) 433.4096
Tel: (+63 2) 807.30 08
Tel: (+63 2) 726.2328 (+63 2) 638.7 1 61 (+63 2) 442.0129
21 Restaurant
Ripples Restaurant
Tel: (+63 34) 433.3731
Members of the American Beef Club are committed to providing the discerning diner with the highest quality U.S. corn-fed beef as part of their distinctive menu selection.
For more information, please contact: UNITED STATES MEAT EXPORT FEDERATION, INC. Singapore Representative Office Tel: (65) 67334255 * Fax: (65) 67321977 Email: singapore@usmef.org www.usmef.org
R
THROUGH THE LENS OF...
john CHUA
Passion is what drives master photographer John Chua to perfect his craft and compel him to create stunning images that never fail to amaze his audience. BY: BAMBI TORRES-CAMUS
A
s one of the country’s leading figures in advertising photography, John Chua’s unwavering passion for photography has kept him in the industry for over thirty years. Borrowing from an old cliché, he declares, “Do something you love and never work a day in your life.” He continues, “You will not survive this kind of work unless you have 100 percent passion.”
In 1973, John Chua and wife Harvey founded Adphoto. With John at the creative side and Harvey handling the business side, the successful partnership works in more ways than one. Together, they have made a reputation for Adphoto as one of the country’s leading studio outfits in advertising photography. Incidentally, one of their in-house photographers is their very talented daughter, Kathy Chua. At Adphoto, the clients always have the final say. When advertisers come to them with an idea John says, “We make it into a reality.” He adds, “I have no style. I’m like a sponge. Should the client come and tell me what they want, I will do my best using my skills and experience.” When it comes to production, John maintains, “It doesn’t matter if it’s a one dollar job or a ten thousand dollar job. For us when we do a job, we do it properly. We do the best we can. I guess this is the reason why we are still in the business after 35 years.” Advertising photography is in a league of its own. John shares, “In advertising photography, you are only good as your last job. It is very demanding, and no matter what
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you do, your future job is based on your last job. So if you’re good for 365 days and you mess it up for one day, even if it’s not your fault, you go back to square one.” And John has never gone back to square one. “We have a reputation of we do it no matter what. It can be done. And nothing is impossible,” John proudly states. This was put to the test when a client wanted an aerial shot of the entire vicinity of their plant. With confidence, John thought it would be a simple wide angle shot 5,000 feet above on a Cessna 172 plane, but that did not work. Feeling defeated, he told his client it cannot be done. The client insisted and said, “I know you can.” Not one who will back out from any challenge, John asked the pilot of the plane to put a hole on the floor for his camera to fit. He even asked for the windows to be taken out. Finally up in the sky, he was still unable to get a good shot. He kept asking the pilot to take them higher, until they were already 11,000 feet above sea level where it was very cold. Refusing to give up, he asked the pilot to maintain their altitude and started taking shots of sections at a time. Satisfied with this, he finally called it a day. Stitching the puzzle to create the final picture was another challenge in itself. But the end result of the project was a very vivid breathtaking aerial shot of the landscape of PHIVIDEC located near Cagayan de Oro City. A life-changing experience for John was when he met a mother with a son diagnosed with Autism Spectrum Disorder. To encourage her, he invited her to visit his pet elephant at the zoo. Yes, John has
an elephant for a pet. During the visit, the mother took her 26-year old autistic son with her. John took photos of the mother and son to capture their bonding moment. Unknowingly, it was John who was moved by the experience. Later on he suggested to the father of the boy to buy his son a camera. It turned out the boy can take amazing photographs. As a testament to this, the photograph he took ended up on the front page of The Philippine Daily Inquirer on April 2, 2008 in celebration of World Autism Day. Ever since, John became an advocate for children with autism. With the help of his friends, he was able to hold successful photo workshops for children with autism. Hoping to touch people’s lives through their photography, they also held group exhibits in eight different cities all over the country. His photographs larger than life, his adventures taking him high above the ground, an animal lover with a big heart for children with special needs, John Chua has captured life in full resolution.
JOHN CHUA
john.magiceye@gmail.com
ADPHOTO INC.
3688 Bautista Street, Palanan, Makati City T: +63 2 831.6117 * F: +63 2 831.9108
Website: www.adphoto.com.ph
Delight yourself in a whole new gourmet adventure in these pizzerias which have become all-time favorites, and go crazy over pizza!
pazzo
DI PIZZA! BY: STEPHANIE ZUBIRI
P
izza, whose name some say was derived from the Latin word “pinsa” meaning flatbread, has been around for centuries and has practically taken over the world by storm. Although there is much evidence that early accounts go as far back as ancient Greece and Phoenecia, one particular legend suggests that the beginnings of the Italian pizza originated from a Roman soldier returning home from Palestine who tried to recreate his favorite Jewish dish, Matzoth, with local ingredients. However, it was only during the renaissance and thereafter that pizza, as we know it today, truly developed. Two key ingredients were finally introduced in Italy – the Indian water buffalo from which Mozzarella di Bufala comes from and tomatoes – giving birth to the modern Italian pizza. Little Italy in New York is the cradle of the fast food pizza, which comes in every shape and size. Manila is in no shortage of these fast food pizza joints and deliveries. Here is a line-up of some of the specialty pizzas in town.
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Focaccia “Discover a New Twist to Italian Dining” at Focaccia, the newest authentic Italian restaurant located at the A.Venue Mall. For only less than a year, the restaurant is already making a name for itself when it comes to Italian comfort food using only authentic Italian ingredients. Focaccia, which means “bread” in Italian, was founded by two childhood friends and has attracted a regular following composed of families, teenagers, celebrities, and media people through word of mouth. Their claim to fame is the Pazzo Rollo, a thin crust pizza sliced lengthwise and rolled into one explosive bite where all the flavors come together. The rolled pizza, the first in Manila which is served on a stand, has over 22 mouthwatering varieties to choose from for a different eating experience. A must-try is the Slice of Italy and the Secondi Piatti while the bestseller is the Proscuitto. For delicious pizzas, delectable appetizers, and homemade desserts, Focaccia is casual Italian dining at its finest. What more can you ask for?
Le Buffet Le Buffet is situated at the Casino Filipino in Parañaque, perhaps not the most common place to find great gourmet pizzas but really worth the trek! Le Buffet started making its own pizzas less than a year ago when it was taken over by businessman and food aficionado Johnny Revilla. He gradually turned the erstwhile buffet restaurant into his testing ground for the perfect Napolitan pizza. After much research through television, cookbooks, the internet, and numerous experiments, he came up with his own recipe for the perfect pizza dough. Even the pizza sauce is homemade. They only use mozzarella. No mozzarella, no pizza. The Pizza Margherita is just like in Naples, with tomato sauce, fresh basil and of course, no less than the Mozzarella di Bufala. Try the Pizza Al Funghi made with wild mushroom, mozzarella, and arugula, which has no tomato sauce, just the nice woody taste of mushrooms! Revilla is also a wine connoisseur, so be sure to ask for their wine list and try some of their superior selections.
www.dineasiaguide.com
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Sandy’s Pizza Stepping off the trail and on to the off-beaten track, Sandy’s Pizza has been making waves for her Filipino-inspired specialty pizzas. Believing in making her pizzas personal, Sandy even used to deliver them herself when she first started out. Now her first branch in San Juan which opened in May 2008 is the home of the most adventurous Pinoy-flavored pizzas. Try the Laing Pizza or Adobo with Kesong Puti. They even have Garlic Tuyo in Olive Oil Pizza and Tocino Pizza. The bestsellers are the Chorizo Pizza and White Pizza made with Kesong Puti, parmesan, and mozzarella. For those who like more traditional Pizza flavors, they also have Italian American classics like the pepperoni and cheese. For the even more adventurous, Sandy’s also offers fusion pizzas like Chicken Curry Pizza and Mexican Chili Pizza. Fueled by her love for pizza, Sandy’s success is mirrored by her slogan: Beautiful people, Beautiful place, Beautiful pizza, Beautiful taste!
Volare Gourmet Pizza & Pasta Named after the popular 1950’s hit song, Volare Gourmet Pizza and Pasta is a casual dining restaurant serving authentic Italian cuisine at affordable prices. The first branch opened at the Araneta Coliseum while the second just opened at Robinsons Place in Ermita. Chef Giorgio Bucciarelli, known for his previous collaborations with famous restaurants like Garibaldi, Amici, Cibo, and La Piadina, developed the menu using only the finest natural ingredients with no flavor enhancers. Bringing to Volare his expertise with family-style management, he now focuses on the quality of the pizzas using Italian mozzarella and ingredients exclusively imported from Italy. With 30 pizza varieties and 24 types of pasta dishes, there is definitely a pizza or pasta for everyone! Try the Ultimate Cheese Pizza made with only the best Italian Pecorino Romano, Mascarpone, Gorgonzola, Parmegiano Reggiano and Mozzarella. All pizzas are for sharing between 2 to 3 people and each comes with 2 bottomless iced teas. Let your senses fly!
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“ DISCOVER A NEW TWIST TO ITALIAN DINING ” and treat yourself to exceptional pizza rolls both perfect and mouthwatering!
There is nothing better than a traditionally-made pizza with the freshest ingredients and a creative twist so that each individual desire and craving is satisfied. Each one has its own special touch, and all of them are great places for a meal with both family and friends.
FOCACCIA
A. Venue Mall, Makati City PH: +63 2 729.9403
LE BUFFET
G/F Pagcor Casino Filipino PIRC Bldg. Ninoy Aquino Ave., Paranaque City PH: +63 2 853.4892
SANDY’S PIZZA
683 Jose Abad Santos St., Brgy. Little Baguio, San Juan City PH: +63 2 721.8329 +63 2 721.8334
VOLARE
G/F Padra Faura Wing Robinsons Place, Ermita, Manila PH: +63 2 527.1123
vVv
UCC COFFEE:
Passion in every cup
E
very great cup of coffee starts with choice coffee beans. When it comes to taste, aroma, and finish, gourmet roasters and coffee lovers agree that Arabica reigns over the other coffee varieties.
Arabica is smooth and mellow in taste. It is rich and yet delicate. Arabica has a delightful and divine flavor that leaves everyone with the impulse to close their eyes and savor its taste. At UCC Coffee, capturing that coffee experience in every customer’s cup has become a passion. In all the company-owned estates in Jamaica, Hawaii, and Indonesia, specially selected highgrade Arabica beans are nursed and harvested. These are then blended and roasted in a variety of ways that produce a great cup that leaves one with a good coffee smile. UCC Coffee created different blends to suit the discerning and individual taste of customers. The three most popular blends are UCC Blend, Sumiyaki, and Blue Mountain No. 1. Developed by UCC specifically for coffee house use, the UCC Blend is a mixture of different beans from around the UCC estates and of different roasts of beans from dark, medium, and light.
It is a full-bodied coffee with perfect levels of acidity, aroma, and smooth flavor intensity. This is the real perfect cup of coffee. For those who want a stronger and espresso taste, Sumiyaki is the ideal choice. Sumiyaki, which means “charcoal roast” in Japanese, is a mixture of different beans that has been roasted until charcoal in color. It has a deep rich aroma and smooth flavor minus the bitter taste. Graded as the top coffee bean in the world, Blue Mountain No. 1 is 100% pure Jamaican blue mountain coffee meticulously picked, sorted, and roasted evenly to perfection. It is subtle in taste and delicate in flavor. To extract the rich coffee flavor in each of these blends, UCC Cafés prefer to use the siphon as a method of brewing. Of all the various processes of brewing, the siphon method is able to bring out the optimum flavor of ground coffee. Discover the goodness and passion that goes in every cup of UCC Coffee today.
live! ENTERTAINMENT W
hether it is at an intimate lounge in Italy, a five-star hotel in Dubai, or a cruise ship in Asia, you are bound to find a Filipino performer doing what he or she does best - that is to entertain. Filipinos are known to be some of the best performers in the world. It is not too much to assume that Manila offers the best in live entertainment that can be produced. In Manila, you will find all kinds of live entertainment: from ones with high cultural values such as ballet to the kind where you can groove to a live band; to shows that make you laugh with a different kind of comedy; or the type with elaborate dance numbers ala showgirls. For a fill of live music, catch a band perform at Strumm’s. Since they opened in 1992, they have always been known for “what great music is all
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BY: BAMBI TORRES-CAMUS
about.” Located along Jupiter Street, a few steps away from the Makati Business District, Strumm’s has always been a favorite destination for the busy executive who wants to unwind. Strumm’s offers a wide genre of music performed by some of the country’s more popular bands. For those who want to reminisce, bands such as “8 Track,” “Route 70,” “Hi-Way 54,” and “Mid-life Crisis” perform popular songs from the 60’s to the 90’s. While those who want to hear the latest R & B and pop music, you can groove with “Hyper Beat” and “Kearny St.” On ‘Smooth Tuesdays’, crossover to light rock and smooth jazz as you relax the night away with the “Working Stiff’s” and “Take Note.” Shows start at 9pm from Mondays to Saturdays for a minimum consumption of Php350 on weeknights and Php400 on weekends.
Strumm’s has always delivered great music, good song selections, and an impeccable service. Part-owner Mari Lagdameo proudly states, “People react to good music. We are very meticulous in the quality of our sound system. That is always given priority.” If only for the music, let Strumm’s entertain you the best way they can with great live music any night of the week. If you are longing for a taste of art and culture, a ballet performance from one of the Philippines’ leading dance companies would be a delightful way to indulge. Ballet Manila presents their 2009-2010 season at the Aliw Theatre, Star City Compound, CCP Complex, Roxas Blvd. Ballet Manila is spearheaded by artistic director Lisa Macuja-Elizalde, also known as the “ballerina of the people” for her commitment to bring ballet closer to the hearts of the Filipino people. The 2009-2010 season kicks off on August 21, 2009 with the “Halo-Halo Extra Special,” a delectable Ballet Manila tradition featuring contemporary vignettes of popular, well-loved performances. Other show dates are on August 22, 23, 29 and 30. On October 9, 10 and 11, they will feature the full-length production of the classic, “Don Quixote” where Lisa Macuja performs Kitri – one of her popular and favorite roles. Ticket prices to this event range from Php300 to Php600. Making this season unique is the silver anniversary celebration of the country’s only prima ballerina. If only for the fact that this may be the dance diva’s final performance, the show is a must-see. “It is rare for a ballerina to still be dancing professionally after 25 years, so I want to do this show while I’m still able to perform all the routines,” says Lisa. The show on October 2, 3 and 4, entitled “Lisa @ 25,” will feature highlights from her prolific career. Tickets range from Php300 to Php1,200. For ticket discounts and subscriptions, visit www.ticketworld.com.ph or call 891-9999. You may also visit www.balletmanila.ph or call 400-0292 and 525-5967 for details. For live entertainment that is truly spectacular, head down to Club Mwah. This ultra glamorous entertainment
club, like an oasis in the desert, is located along Boni Avenue in Mandaluyong. Everything about the place is a showcase of grandiosity. The brilliant signage, opulent façade, and majestic interiors truly impress even the president. In fact, no less than PGMA was once a guest of honor in this place. For the past five years, the main attraction of Club Mwah is the show. As the curtain rises at Club Mwah, you will witness a dazzling dance show ala Las Vegas, Moulin Rouge, and Broadway with a twist of comedy. The costumes alone are a synchronization of feathers, rhinestones, and silk. The performers, though mostly born males, look like beautiful showgirls. Each number they perform has a different theme that involves a full production from the props, lights, stage to the special effects. The dancers do their numbers with high kicks and complex choreography with ease. In between numbers, they have hosts who do a comedy act and sometimes involve the audience. One way they make their guests feel special is that they are personally greeted by the hosts during the show. Entrance to the show is Php750. Club Mwah is the only accredited Tourism Entertainment Club in the country. It has also received three international awards and is hailed as “Asia Pacific’s Most Outstanding Entertainment Club.” Club Mwah is open 7:30 p.m. every Thursday, Friday, and Saturday. Shows start at 9:30 p.m. For reservations, call 535-7943 or 532-2826. For more information, visit their website at www.clubmwah.com.
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Not your average serving of comedy, Improvisational Theatre or Improv takes its audience to a whole new level. Not to be mistaken for stand-up comedy, Improv cast members go on stage with no scripts at all, armed only with improvisational acting techniques, fast wit, and a good sense of humor. Audience suggestions are used to guide the cast performance spontaneously creating dialogue, setting, and plot. The result may be a different kind of comedy for an audience that know how to go along with the flow.
Catch “Spit” every Thursday night, 9:30pm at Magnet Bonifacio High Street and Magnet Katipunan. Each show consists of two sets where they perform short form improvisations that resemble short games. According to Gabe, “It’s participative, immersive, and intelligent comedy. The cast make fun with you; they don’t make fun of you.” For a unique experience, catch “Spit,” the only group of improv comedians in Manila. This is highly recommended for a big group who need some time off to laugh till theydrop.
Introducing Improv in Manila is a group called “Spit.” Spearheaded by comedian host Gabe Mercado, “Spit” has been gaining popularity and has a following of its own. Gabe studied Improv Theatre in 2001 under Paul Sills, the father of modern Improv at the Wisconsin Theatre Game Center. Upon his return to Manila in 2002, he started the group “Spit.”
The choice of live entertainment is merely yours to make. The ballerina, the rock band, the drag queen, and the improv artist all represent their own kind of live entertainment. Although all of them are different, they all have one thing in common: to provide its audience with great live entertainment showcasing Filipino talent that is truly world class.
“SPIT” PHOTOGR APHY BY: JONG CLEMENTE
a feast
for the zenses W Maverick Chef Johann Santos whips surprising specialties and unusual combinations to come up with the latest epicurean delight.
ould you ever dream of having bacon, z a lychee with crab and serving it like deepfried dumpling? Chef Johann Santos, the young chef owner of the newly opened Zenses at Makati Avenue’s A. Venue Mall where they serve NeoShanghai cuisine, did and made it taste good. Chef Johann’s culinary adventure actually started by chance. Not knowing what he would do after high school, he came to choose culinary school randomly. Not before long, he was hooked and became completely impassioned by the world of gastronomy. He studied in Les Roches, the prestigious hotel management school in Switzerland, where he met his wife and foodie partner Isis, a Hong Kong native. He then worked for Hotel Astor, a four-star hotel in The Alps. In 2001, he came home to the Philippines for a short stint at the The Peninsula Manila. However, it wasn’t until the couple moved to New York for two years in 2004 that Santos discovered molecular cuisine. Chef Johann was watching an episode on Anthony Bourdain on television one night which was all about decoding Ferran Adria. At that time, molecular cuisine was just really starting to make waves in the international gastronomic scene. Inspired by what he saw and fascinated by the science behind it all, Santos began his quest for knowledge and experimentation. Through research on the internet, trial and error, and with the help of Isis, he developed his skills in molecular cuisine without professional training. They went on a one and a half month road trip across the United States, from New York to Miami to San Francisco, eating in restaurants and trying new flavors. In December 2008, Chef Johann with wife Isis opened Zenses, taking traditional northern Chinese cuisine and “remixing” them with new flavors and techniques. The staple ingredients in their kitchen? Liquid nitrogen, sodium algenate,
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BY: STEPHANIE ZUBIRI
soy lecithin, and gelatin – all used to make extremely smooth ice cream freeze instantly at your tableside. These are also used to make light airy foams out of salted eggs or create outof-the-ordinary textures. Inspired by Fat Duck’s famous chef Heston Blumenthal, Santos believes in using molecular cuisine as you would use any other cooking procedure, like roasting or braising. In this restaurant, the food is still the star. No smoke and mirrors here, molecular gastronomy is only used to enhance the already creative and well thought-out dishes and drinks. At Zenses, one of their bestsellers is the strawberry ribs. Reminiscent of childhood flavors, this dish consists of pork ribs covered in sweet strawberry cilantro sauce. Another one is the dragon’s breath chicken, made of boneless chicken pieces fired up with lots of dried chilies and scallions. The two dishes, already delicious apart, complement each other in flavor and texture that when eaten together is quite something else! The palate is satisfied with a full on the sensory experience. For Chef Johann, this is the whole concept of food pairing. Apart from this, his wife Isis also has a hand in the food. She takes care of the traditional dishes and something as simple as hakao or prawn dumpling is taken to another level. The rice encasing is soft and the filling is juicy. They are not gummy or hard like the usual fare in other dimsum places. Everything is made fresh and it pays. Apart from the food, the beverage menu at Zenses is just as interesting. Don’t ask how it’s made, the secretive Chef Johann will only give you a sly smile.
ZENSES NEO-SHANGHAI CUISINE
G/F F109 A.Venue Mall Makati Ave., Makati City Tel. No.: +63 2 729.0043 / +63 2 703.4988
Viva l Opera! Since 1994, this Italian restaurant has been captivating the discriminating tastes of diners everywhere and effectively captured the true essence of the total dining experience. BY: PATRICK ANTHONY MEILY
“I am a great believer in change... We keep on changing to keep people interested.”
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T
uscany is a mountain region in Italy known for its geographical location and historical legacy. Because of the cold weather all-year round, Tuscan food composed mostly of stews is lighter and fresher. Meat and seafood are healthier and dishes are more bland. Here, the flavors of Tuscany come alive at L’Opera, the well-known Italian restaurant located at The Fort. Over the years, L’Opera has successfully built the trust and confidence of fine dining enthusiasts and created a large following among its regular patrons. Guests from all over have attested to the excellent all-around customer service they have experienced while din-
ing on, among others, fresh homemade pastas, lobsters, carpaccios, veals, and an impressive array of Italian cheeses and salumi, Italian cured meat products predominantly made from pork. The word opera literally means “work” in Italian, which originated from the dramatic musical art form and where the name of L’Opera was derived from. Owners of the L’Opera Group, the company that manages the restaurant, led by Paolo Nesi have opted for the name to show that they operate the restaurant like a “symphony.” “The restaurant business is difficult to be in. This is why we regard managing L’Opera like a work of art that depicts a sequence of events until we come up with a masterpiece,” shares
Nesi. “And to come up with a masterpiece, we do not serve anything that our mothers will not eat,” he says with a smile. L’Opera prides itself as the only Italian restaurant in the country that serves regional Tuscan cuisine. From the deboned crab mixed with olive oil, lemon, and white wine served with lettuce salad for appetizer, the signature duck-filled ravioli with truffle sauce and pasta for the main course to the tiramisu for dessert, diners will enjoy refined but classic dishes cooked in warm Italian-style tradition. Since people are more health-conscious nowadays, Chef Patron Moreno Mattei demonstrates his culinary flair by constantly reinventing new recipes to create novel dishes in satisfying a distinguished clientele who are after style as well as substance in the food preparation and presentation. The restaurant also carries an extensive collection of imported wines consisting of more than 200 different labels from all over the world that can compete with some of the best quality wine shops in town. L’Opera is housed in an edifice that resembles a 15th century palazzo in Tuscany. Inside, the interiors clearly define elegance as the striking black granite bar ushers in the cavernous main dining area which is encircled by exposed bricks on burnt sienna walls. Murano chandeliers adorn the high ceiling, providing a subdued lighting on the white linen-clothed tables and chairs. Applying tones of mauve matte, the impressive timber finishes are complemented well with red drapes and framed paintings of Tuscan landscapes. The large palladium-style flooring gives resplendence to the glass stair railings leading to the mezzanine usually reserved for functions. Together with partners Ermil Napa and Conrado Acedillo, Nesi highly values integrity and sincerity in running their business. “We care about our customers. We take full responsibility in everything we do and devised a systematic way of resolving complaints. Instead of excuses, we are sympathetic with every concern brought to our attention. Because of this, at L’Opera you will always see happy faces around you,” Nesi narrates. His personalized,
hands-on approach in managing the restaurant has resulted in a harmonious relationship among his personnel, many of whom have been employed with them for years.
good food, good service, and good ambiance all in one place? When it comes to the “complete Italian dining experience,” you will find it all at L’Opera.
And their secret to success? “I am a great believer in change,” Nesi declares. “Every year, we change the menu, the settings, and even the tablecloths. We keep on changing to keep people interested.” The approach made L’Opera gain the competitive advantage and emerged as a formidable player in the industry. It attracted more returning customers because they continuously offer something different.
L’OPERA RISTORANTE ITALIANO The Fort Entertainment Complex 26th Street cor. 5th Avenue Bonifacio Global City, Taguig City +63 2 889.3963 +63 2 889.2784
www.loperagroup.com
The company logo speaks for itself and promises to deliver the ultimate customer satisfaction. Where to find www.dineasiaguide.com
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spice it up::
HAIL to the CHEF! Inspired by his humble beginnings, legendary Chef Billy King has proven his worth through his generosity and still thinks of himself as “just one of the lucky ones.” BY: PATRICK ANTHONY MEILY
F
or the past twenty years, Chef Billy King has been highly regarded by his colleagues as a chef par excellence whose outstanding achievements of culinary creations have revolutionized the industry by leaps and bounds, paving the way for him to lead and for aspiring chefs to follow. Born William Anthony King, Chef Billy grew up in Southwest Ireland. He studied in hotel schools in his native country and in Switzerland. In the United Kingdom, Hungary, and several other countries all over the world, he had the opportunity of working with great Spanish and Italian chefs from whom he learned the fundamentals in preparing classic dishes in classic ways. His meticulous attention to detail gave him the confidence that each dish should be novel and exciting. His signature pan-fried goose liver is a classic in itself. According to him, the easiest thing to do is creating dishes. Chef Billy King spent the next 12 years of his life with Le Souffle, the famous French Mediterranean restaurant which he designed, built, and started. Formerly the Executive Chef and F&B Director of Intercontinental Manila, his initial foray into the restaurant business proved to be a memorable experience. He attributes the huge success of Le Souffle due to his acumen for developing long-term partnerships and ensuring his active involvement and participation in various services rendered for customer satisfaction. “There’s no such thing as perfection. But I always find ways to do better and try to stay ahead of the game,” Chef Billy quips. Learning from other’s mistakes, Chef Billy starts every new day with something different to do. When not preoccu30
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pied with his flourishing career, he plays golf and loves eating the food he cooks. Today, Chef Billy’s hands are full in owning, managing, and operating two of the most talkedabout fine dining establishments in the country – Le Chef at The Manor in Baguio City and The French Corner at Westgate Mall in Alabang. Le Chef, which is surrounded by a beautiful garden with a cascading waterfall, specializes in conference packages and boasts of a fantastic breakfast buffet. Aside from being reputed to be the ultimate dining destination for the finest French Mediterranean cuisine, The French Corner also provides high quality catering services for up to 3,000 people. Chef Billy’s hands-on, personalized approach in maintaining standards has produced a responsible staff that attends to the needs and wants of his customers all the time. “I am a great believer in talent.” He adds, “And I consider my greatest achievement is developing people, instilling in them the desire to do better and providing them with the opportunity to help themselves.” Only a few are aware that Chef Billy King has been the mentor of several well-known chefs, like Jessie Sincioco and Ernest Santiago, who have both trained under him. Besides running a restaurant, Chef Billy plans to put up his own culinary school someday for poor but deserving students whose training will be subsidized. “The industry will be phenomenal in the next three to five years,” he ascertains.” And I find it rewarding to help others fulfill their dreams.” In acknowledging his fame, Chef Billy King puts it succinctly, “I constantly dream because for me, dreams keep the spirit alive.”
VINTage point Call them antiques, retros, or period pieces. Whichever you describe them, these collector’s items have been given a new name ...and meaning. BY: PATRICK ANTHONY MEILY
www.dineasiaguide.com
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“...an anthology of items coming from different eras ...like a personal expedition as one journeys through time and back to the past.�
T
he word vintage has always been associated with something old and outdated. People are inclined to believe that items classified as vintage are old-fashioned, out-ofstyle, and outmoded, sometimes even obsolete. Vint, which is short for vintage, redefines the meaning of the word and introduces into the common consciousness a whole new level of appreciation for these items that have been constantly regarded as plain pieces from the past. Located at the A.Venue Mall in Makati Avenue, Vint carries a wide range of collectibles in a vintage collection coming from different eras. The impressive array is a veritable treasure trove of valuable items dating as far back as the turn-of-the-century.
Avid collectors composed mainly of architects, interior designers, and expatriates will discover some kind of familiarity in the all-in-one one-stop specialty shop. Prevalent among the everyday functional items on display are art deco luggage, clocks, radios, television sets, electric fans, tin toys, cameras, and books, the most saleable product. Among these, a bible from the 1800s attracts the curious and inquiring minds. Art nouveau figurines and vases complete the unusual collection which is actually a virtual repository of some things old but possess a certain kind of elegance during their time most especially when it comes to style. Entering Vint is a fitting reminder to collectors as they acquaint themselves with period pieces that have practically withstood the test of time. The rustic look and feel of the interiors creates an earthen atmosphere quite conducive to the idea of promoting enduring keepsakes. Browsing over an anthology of items coming from different eras is like a personal expedition as one journeys through time and back to the past. “It all started as a hobby of the owner,” store manager May Castillo reveals. “With excess from his personal collection, He realized it will be good to open a concept store.” The owner’s regular travels abroad brought him to the United States, France, and Germany where he acquired most of his items. His leisurely pursuit to realize his atypical passion led him to several antique warehouses all over the world.
However, prices at Vint do not come cheap. Cost of items may vary from lowcost books to expensive furniture from the 1900s. “If you want to have a great collection, you really have to spend. You really have to invest,” Castillo replies when asked what the public can expect from the store. But, upon request, she says they give discounts, particularly to students. “Word-of-mouth is what keeps us going,” Castillo shares with enthusiasm. Aside from having been previously featured in Lifestyle Asia, Metro, and Home magazines, Vint is very much into print advertising to effectively introduce and market its products, including the distribution of flyers and brochures. An interactive website is also being designed and developed for the purpose. Business is doing well for this one-ofa-kind store, which only opened in June
2008. Plans are underway for further development and expansion. In September 2009, another outlet will be opened at the Power Plant Mall in Rockwell. Eventually, the owner intends to put up more branches to be located in strategic areas around the city. Before the year ends, Castillo mentions that the owner has immediate plans of implementing his 3-in-1 concept – a vintage store, cigar and wine lounge, and restaurant in one venue. Vint Café? “Sounds good,” she agrees with a smile. Visit Vint and learn to appreciate how ordinary items have been converted “from traditional to classical.”
THE VINT SHOP
2/F A. Venue Events Mall, 7829 Makati Avenue, Makati City Tel. No.: +63 2 757.0145
http://vintshop.multiply.com/
www.dineasiaguide.com
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a passion for fashion
satisfy your bellies:
fashion for a cause:
PUEY QUIÑONES
P
uey Quiñones’ love affair with fashion started while working for fellow designer Dennis Lustico. He would sketch everyday but never gave designing much thought for he was happy with just being an assistant. One day, Bergamo, a men’s tailoring line, approached Lustico to look for designers. Seeing Puey’s potential, Dennis recommended him to the company. He then participated in the Young Designers Competition. One of the judges of the contest was Tingting Cojuangco, his first client. After working for Bergamo for two years, Quiñones moved on to work for Lulu Tan-Gan who helped him in balancing fashion and business. He considers Tan-Gan as a very good mentor and even calls her his “mother” in the industry. In 2005, Quiñones staged his first ever show entitled Swell, teaming him up with jeweler Jul Dizon. Despite being only in his late twenties, Puey’s resume boasts of loyal clients such as Boy Abunda, KC Concepcion, and Tim Yap just to name a few who have helped him when he was just starting out. He thought what better way to honor his “muses,” as what he calls them, than with a gala fashion show. Dubbed as Luxe Fusion, the event was held at the Rockwell Tent last year. According to Quiñones, the show was his most memorable one. “It’s getting bolder, stronger, more adventurous, and people are more aware of fashion,” Quiñones replies when asked about his thoughts on Philippine fashion. He says that Filipinos today are not afraid to wear designer clothes and try new outfits. He further states that there are more designers now more than ever. He just hopes that the government would provide more support to the fashion industry. Moreover, he quips that if we invite more buyers from abroad, then we can export more products and the Philippine fashion industry would flourish.
Inspired by designers such as Yohji Yamamoto, Vivienne Westwood, and Hussein Chalayan, Puey Quiñones’ creations have been described as avant-garde, modern, and multi-functional. His clothes can be different, crazy, and even classic. Aside from this uniqueness, what sets him apart from other designers is his way of giving back to society. Not very many are aware that he goes to the National Bilibid Prisons in Muntinlupa City once a week to teach inmates about tailoring or dressmaking. Inside, he learned that the inmates are much disciplined and visitors are treated with utmost respect. The encounter has benefited Puey as well for it also served as a learning experience for him. Since he did not attend fashion school, he had to research about fashion history to be able to impart his knowledge. Inmates are taught sketching, hand-painting, textile and pattern-making. Who would have thought that a penitentiary would house a lot of individuals oozing with talent? Quiñones believes that the inmates, who are a living proof that people make mistakes, deserve a second chance just like everybody else. Because people need people, the inmates need all the help they can get to rise up from their mistakes. Puey thinks this is the reason why he is there – to be able to bring about their feelings of esteem and self-worth. The happiness he shares to them matters more than the glitz and glamour the fashion world brings. Puey Quiñones’ creations are available in his Bobon outlet located at The Podium, where hand-painted works of inmates are sold. He also has a consignment with Lulu Tan-Gan’s L Manila at Greenbelt 5.
Two of the country’s up and coming designers are weaving their own creations that have introduced innovations in the fashion industry. BY: KATHLEEN ASUNCION
beauty from within:
SABRINA ARTADI
F
ashion designer Sabrina Artadi got bit by the fashion bug when she was living in Saudi Arabia during the early part of her marriage. She wanted to show the Arab world that Filipinos have impeccable tastes, remarkable talents, and beautiful products. Artadi took a short course in Madonna’s fashion school to help her draw and design. She hired five seamstresses to help her in her designs intended for fashion-loving Arab women. Partnering with no less than the Arabian King’s daughter, Artadi established a boutique at Oberoi Spa, a spa exclusively for the royal family and the elite of Saudi Arabia. She also worked with Josie Natori and did wedding gowns as well as one-of-a-kind party dresses. Arab women wanted their gowns exclusive. As much as possible, nobody had a dress like theirs. However, Artadi was not fazed and welcomed the challenge instead. She enjoyed dressing them up and finding the right cut for different body types. The clothes she made were very extravagant with matching shoes and bags. Her clients were very happy with her creations and she, in turn, was also happy with the reaction she got.
“Beauty is how you feel inside, and it ref lects in your eyes. It is not something physical. “ -Sophia Loren
Before going back to Manila, Artadi was able to stage a very successful fashion show in the house of a princess, one of the most celebrated homes in Jeddah. With this feat, one can say that she was on cloud nine. However, after two years, she found herself in the middle of a personal setback that put on hold her dreams of being a designer. Almost 20 years later, Artadi was able to buy sewing machines from her savings to restart her designing stint. Fortunately, she came to know a lady who used to work for a Victoria’s Secret supplier that closed down. The lady still works with her until now. She first wore her clothes and got good feedback. Pretty soon, she was making and selling twelve to thirteen clothes a week. All her hard work was finally paying off since her clothes were becoming increasingly popular. She was able to receive an offer from a bank
to fund her production. In addition, the Malaysian health minister wanted to bring her clothes to Malaysia. However, Artadi is opting for a small-scale business for the meantime. She wants to develop her clothing line and its quality before moving to a much bigger enterprise. “It certainly wouldn’t hurt to take it one step at a time,” she surmises. Artadi looks up to designers such as Armani, Diane Von Furstenberg, and Stella McCartney. In the local scene, she likes Patis Tesoro because of the ornate and intricate details she designs on her clothes. When asked about her thoughts about the local fashion industry, Artadi says, “Designers should take more risks. People usually start out with good intentions wanting to be unique but end up making something generic because business is a priority.” Thinking for a moment, she continues, “I believe Filipino designers should not just copy what the rest of the world is doing. They shouldn’t be afraid to be different, be unique, and show the whole world the beauty and talent Filipinos have to offer.” Business may be booming but knowing that she has made her clients happy is enough because this is what she wants to achieve. Sabrina’s newest collection is called the Marrakesh Collection. It is Moroccaninspired and can be worn by women of all sizes, intended for the independent, modern woman. She loves using sheer chiffon in bright colors such as peacock print, animal print, and rainbow pattern. She also loves using knit because it is not hot on the body. She sometimes does little experiments such as mixing leather with fabric. Her clothes can be worn for leisure at the beach and still look elegant enough to be worn for a night out in the city, depending on the accessories. Sabrina hopes to do away with sizes when making clothes. She wants to be able to do a one-size-fits-all kind of fashion. She intends to make clothes that would complement the beauty women possess.
making his
M
MARK
BY: BAMBI TORRES-CAMUS
ark Meily’s journey to fulfilling his childhood dream of becoming an animator led him to become one of the country’s multiawarded film directors.
Far from his calling, Mark attended a pre-med course and later transferred to fine arts. He then took a workshop at Mowelfund during his third year in college. More than learning the basics of animation, Mark realizes, “It was more organic to direct people. You talk to people, you communicate, you tell them what to do, and they do it. Directing is not as mechanical as animation, drawing an object a thousand times just to make it move for two seconds.”
for “Baler.” He even won Best Director in 2004 for an International Film Festival in India for “Crying Ladies.” Surpassing the satisfaction of accolades from the snootiest film critics was one he surprisingly got from a humble porter in India on his way back home to Manila after the festival. A porter greeted him at the airport and said, “Hello, how are you? I like Crying Ladies.” Mark was in disbelief and the porter went on to say, “You know I’ve seen many films in the festival but among all of them, I like Crying Ladies the most.” Mark remembers, “This was a very touching moment. It came from the heart.”
With only three full-length f ilms to his credit, award-winning f ilmmaker Mark Meily has come a long way in helping revitalize the Philippine movie industry.
At Mowelfund, Mark was introduced to a lot of great films and great directors. “It was mind- blowing when I first saw their works. That’s when I realized I wanted to be a filmmaker,” he stresses. He was given the chance to create short films, which won awards locally. Soon, he was invited to festivals in Europe to showcase his short films. These experiences validated that he wanted to be in cinema. Aspiring for a European Film course, Mark went to different European Embassies in Manila to inquire if they offered scholarships to study film. Sealing his destiny, the French embassy replied saying they have an opening as long as he can fulfill two requirements. First, he should be endorsed by any Philippine institution and second, he had to speak French fluently. As audacious as he is, he was able to comply with their requirements, was awarded with the scholarship, and studied film in France for a year. When Mark returned to Manila, he was invited to direct movies. He became Best Director in the Metro Manila Film Festival twice, one for “Crying Ladies” and another
With all of these achievements, Mark still dreams of making a film about “The Voice of Magellan.” The story chronicles a different historical perspective of how Magellan found his way to the shores of the Philippines. Mark claims, “Magellan had this slave who happens to be a Filipino. The slave travelled to Malaysia, India, and to the Arab desert where he was bought and brought to Europe, eventually ending up with Magellan. Because of this, he could have given Magellan the opportunity to circumnavigate the world and reach the Philippines.” He adds, “Magellan was even able to talk to the locals because he had a Filipino interpreter.” One of Mark Meily’s favorite foreign movies is called ‘Eat Drink Man Woman’ directed by Ang Lee. It tells the story of a chef who lost his taste buds but still became successful despite his handicap. The film moved Mark immensely. It left him inspired and wanted to impart this with everyone who dreams. He shares, “The movie is about talent, how God blesses us and how some people use it or waste it.”
“NEVER AS THEY ARE”
“O
ne is not born a National Artist. To become one, discipline and hard work on top of talent and brilliance are essential,” reveals Arturo Luz, himself awarded The Order of National Artist, the highest national recognition given to Filipino individuals who have made significant contributions to the development of Philippine arts. It came like a calling from God. At seventeen years of age, having neither a background nor interest in the arts, Arturo Luz picked up a pencil and paper and drew his first ever drawing - a sketch of his mother. From that time on, he knew what he wanted to be. He was going to become an artist. For the next three months, Luz studied basic arts in the country. In 1947, thanks to his father’s employment with the former Bureau of Commerce, he had the opportunity to go to The Golden Gate Exposition in San Francisco. He took this as a chance to further his education by remaining in California where he took formal art classes at an art school in Oakland for three and a half years. Arturo Luz exhibited great potential early on and was given a scholarship after the first semester. From California, he moved to New York and studied at the Brooklyn Museum School of Arts for a year. With an even stronger yearning for the arts, Luz lived in Paris for a year. “I toured many parts of Europe by train. I was a backpacker when there were still no backpackers. With very little money, no hotel, no reservations, nothing, I would just hop into a train and travel to the next city. If I liked the looks of it,
BY: BAMBI TORRES-CAMUSS
I would get off. I would stay half-a-day, a day, or two days, and then I would hop on another train to the next stop,” he animatedly narrates. This expedition allowed him to explore and absorb the many magnificent sites of Europe which would serve as his reference for future masterpieces. In 1952, having enriched himself with travel abroad, Luz returned home. He officially launched his professional career with a one-man show at the Manila Hotel. The works displayed there were mostly watercolors created during his days in California. His unique style, “playful linear works,” was already apparent during his first works. Semi-figurative paintings were in fact only created during his first year. “I started doing scenes that were rather unusual for somebody that just started to paint. It was rather different from what was dictated at that time. I was already very heavy into black right from the start.” This one-of-akind style was what made him stand out from other artists.
this day. These are his version of musicians, cyclists, jugglers, and anything to do with celebrations. Though there may be few changes, these paintings have clearly evolved throughout the years. Modestly, Arturo Luz just wants to be remembered “for being an artist, a painter, and a sculptor with some quality.” Adding, “Usually, what you are remembered for is how original, how innovative you are.” The National Artist closes with some profound words, “You are what you paint and you paint what you are. You cannot escape from yourself. If you do not paint what you are, you are not really expressing yourself. If you are true to yourself, it will show in your art whether you know it or not. You are your art. You cannot get away from what you are.”
So where does inspiration for this National Artist come from? “From my gut, from my heart, and from my mind,” Luz answers. The only materials he uses are from his personal life experiences that are stored into his mental file. “Years later, maybe it will come out. This is why I can sit in a studio which I have done all my life, and my inspiration is selfgenerating.” Arturo Luz considers all his works as inventions. Before he paints or sculpts them, they have never existed. For instance, his painting of “Carnival Forms” is merely his interpretation of all the carnivals he has seen. His favorite theme is what he calls “Celebrations,” a series he started in the 1950s which continues to
arturo luz
philippine
FIESTAS
A
ll-year round, fiestas are celebrated all over the Philippines. Filipinos always look forward to these fun-filled events. These are times when people in the community get together and bond with their families and friends. Visitors and tourists experience a sensory overload. With houses decorated with colorful adornments, there is an abundance of aromatic and delectable food, and the streets are filled with merry music. A lot of these festivities occur during the summer when it seldom rains. But more than a venue for merriment, these events are also done to honor the divine. Some fiestas are held to give thanks to a patron saint, while some are held to preserve a religious tradition established many years ago.
Holy Week The Philippines is the only predominantly Catholic nation in Asia. The history of its religion can be traced to the 16th Century when Spanish conquistadors first set foot on Philippine shores. Christianity was established and Filipinos were changed forever. Along with the establishment of Christianity are religious traditions and practices that are still observed today. One of these, Lent or Cuaresma, is the most revered religious festival in the Philippines. It lasts for forty days from Ash Wednesday to Easter Sunday and commemorates Christ’s passion, death, and resurrection. During Ash Wednesday (Miercoles de Ceniza), Filipinos attend mass and have their foreheads anointed with ash by the parish priest. This practice is said to be a reminder of the mortality of humans. During the service, the priest recites the words “Remember that you are dust, and unto dust you shall return.� Palaspas (palm fronds) used from the year before are burned to make ash. Fasting is a practice done by Filipino adults wherein they refrain from eating meat starting Ash Wednesday and all Fridays of Lent. A number of processions also occur during Holy Week. The ornate processions are graced by life-sized statues (santos) on beautifully decorated floats (carrozas). The statues are clothed with satin and velvet and the floats are adorned with lights and flowers. 38
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PAHIYAS PHOTO SOURCE: w w w.travelwebshots.com
The peak of the Lenten Season happens during Holy Week (Semana Santa) and lasts from Palm Sunday to Easter Sunday. During the Holy Week, Filipinos take a breather from their normal everyday lives. A lot of establishments are closed and people take a break from their jobs to observe the solemnity of the occasion. Palm Sunday, also called Domingo de Ramos or Linggo ng Palaspas, commemorates Jesus’ triumphant entry to Jerusalem where he was welcomed by people waving palm fronds in the air. Filipinos buy these palm fronds made from unopened leaves of coconuts and have them blessed in church. These are then displayed in houses and believed to ward off evil and to serve as protection from typhoons, earthquakes, and lightning. The Cenakulo is a Lenten play that stages the life, suffering, death, and resurrection of Jesus Christ. It is performed by actors and is shown every night from Palm Sunday to Easter Sunday. One of the practices observed from Holy Monday (Lunes Santo) to Holy Wednesday (Miyerkules Santo) is the Pabasa (literally, ‘reading’). It is the reading of the Pasyon (passion of Christ) in verse form. It usually lasts for 24 hours and devotees take turns singing. The reading is done in front of an altar, either in a private home, a chapel, or a church and is sung a capella or with guitar accompaniment. If readers opt for a more modern feel, a karaoke or loud speaker is used. The tune to which the pasyon is read varies from traditional to modern. During Maundy Thursday (Huwebes Santo), Catholics set off to seven different churches to do the Visita Iglesia (church visits). Visita Iglesia traces its roots from the early Christian practice of pilgrims visiting the seven great basilicas in Rome. Traditionally, the faithful would pray the fourteen Stations of the Cross with two stations per church visit. Others who are blessed with the
luxury of time and effort would go to fourteen churches. Mass is celebrated on this day and usually involves a reenactment of the Washing of the Feet of the Apostles. The mass is followed by a procession of the Blessed Sacrament. Come Good Friday (Biernes Santo), the Siete Palabras (Seven Last Words) are read during mass. A procession is held wherein the Santo Entierro (meaning Holy burial), a statue of the dead Christ lying down is paraded. A number of carrozas are also present including the carroza of the Mater Dolorosa (Grieving Mother). On Good Friday, male Filipino devotees wear hoods crowned with branches and leaves and tread the streets to perform the Penitensya. It is a public self-flagellation not officially sanctioned by the church. To prepare, participants whip themselves or have themselves whipped by a companion. Once the back muscles swell, a man who specializes on incisions, work on their backs using bits of broken glass or a razor. In some areas in the Philippines, some people even have themselves nailed to the cross. Recently, some women have been doing the said practice as well. Filipinos do these annually as their panata (vow). Devotees promise God a painful sacrifice in exchange for help or to show repentance for their sins. Sabado de Gloria (Black Saturday) is observed with solemnity and silence as Catholics prepare for Easter Sunday. On Easwww.dineasiaguide.com
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satisfy your bellies::
ter Sunday dawn, the Salubong (meeting) is staged, wherein the first meeting of the resurrected Christ and Virgin Mary is depicted. A girl dressed as an angel and suspended in mid-air is lowered and removes the black veil of the Virgin Mary, which signifies the end of her grieving. A joyous Easter mass is held afterwards.
Pahiyas Festival One of the lavish fiestas that occur during the merry month of May is the Pahiyas Festival which is celebrated in the province of Lucban, Quezon. It happens on the fifteenth of May, the feast day of San Isidro Labrador (St. Isidore the laborer, the patron saint of farmers). Because the Philippines is a predominantly agricultural nation, San Isidro has a large following. The festival is held as a way of giving thanks for a good harvest. Pahiyas literally means décor or embellishment and refers to the brightly colored, multi-textured trimmings that the townsfolk display on their homes. A lot of tourists and locals have been drawn to this festive occasion, thanks to the vibrant decorations of the houses. One of the decorations used and a main attraction of the festival is the kiping. These are paper-thin wafers made from rice flour and paste and shaped in the form of the leaf of the Kabul tree dyed in brilliant colors. After the festival, the kiping creations are taken down and cooked into rice chips. The procedure of making kiping is a big secret among the people of Quezon and only a few are entrusted with it. However, kiping is not the only adornment that is used to decorate the houses of Lucban. Filipino ingenuity and creativity is evident as locals decorate their houses with colorful products. It can be food, hats, fans, bags, you name it! A contest is usually held during the Pahiyas Festival. Families vie for the title of the best decorated house. The winner is awarded and the winning house’s decorations are thrown away to the crowd as free treats.
Flores de Mayo As the merry month of May draws to a close, Filipinos all over the country would stop and smell the flowers as they
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celebrate the multi-colored festival of Flores de Mayo (Flowers of May). Native blooms of different hues are brought out on this occasion, and their fragrance fills the air. The history of Flores de Mayo dates back to the 19th Century after the proclamation of the dogma of the Immaculate Conception and the publication of Mariano Sevilla’s translation of the devotional Flores de Maria or Mariquit na Bulaclac na sa Pagninilaynilay sa Buong Buan nang Mayo ay Inihahandog nang manga Devoto cay Maria Santisima (The Flowers of Mary or the Beautiful Flowers that in the Meditations During the Whole Month of May are Offered by Devotees to Mary the Holiest). This event is done in honor of the Virgin Mary and lasts for a month. Everyday, flowers are offered to the Blessed Mother in church. The Santacruzan (Festival of the Holy Cross) is the culminating activity for this event and held at the end of May. This is a very grand procession commemorating Queen Helena’s finding of the original cross upon which Christ died. Legend has it that the Queen Mother of the Emperor Constantine, after many false leads, stumbled upon the original cross and brought it back to Rome. The word Sagala can also be used to identify the procession held during the Santacruzan. Sagala means ‘little shepherdess’ and refers to the little girl who helps her father and brother looking after the flock of sheep. She sings merry songs to them to rid them of their boredom. The word eventually evolved to refer to young girls who, in the early days, assisted in the Flores de Mayo and Santa-
cruzan by singing the hymns to the Virgin Mary. The pageantlike procession features young ladies dressed in lavish gowns accompanied by their escorts. The participants of the Sagala and their representations are as follows: Methuselah is a bearded man riding in a cart and toasting grains of sand on a pan over a fire. He represents that everything in this world will pass and end up like dust; Reyna Abanderada (Queen of the Standard) carries a flag and symbolizes the arrival of Christianity; the Aetas represent the Filipino tribal minority before the conversion of the Philippines to Christianity; Reyna Mora (Queen Moor) stands for Filipinos who converted to Islam way before Christianity arrived; Reyna Fe (Queen Faith) symbolizes the first theological virtue and carries a cross; Reyna Esperanza (Queen Hope) is the second virtue and carries an anchor; Reyna Caridad (Queen Charity) is the third virtue and carries a red heart; Reyna Abogada (Queen Lawyer) is the defender of the poor and the oppressed, she wears a toga with a graduation cap and carries a book; Reyna Sentenciada (Queen Convicted) has her hands tied by a rope and represents the early Christian martyrs, accompanied by two Roman soldiers; Reyna Justicia (Queen Justice) stands for one of Mary’s titles (Mirror of Justice) and carries a weighing scale and a sword; Reyna Judith (Queen Judith) represents the biblical character, Judith of Bethulia, who saved her city by slaying the cruel Holofernes; Reyna Sheba represents the Queen of Sheba and carries a jewelry box; Reyna Esther is the Jewish Queen of Persia and carries a scepter; Samaritana (The Female Samaritan) is the woman whom Christ spoke to at the well and carries a jug of water, Veronica is the woman who wiped the face of Jesus and has His three faces imprinted on a veil; the Tres Marias (The Three Marys - Mary of Magdala, The Virgin Mary, Mary Mother of James) are little girls dressed as angels with each holding letters that spell Ave Maria; Divina Pastora (Divine Shepherdess) carries a shepherd’s staff; Reyna de las Estrellas (Queen of Stars) carries a wand with a star; Rosa Mystica (Mystical Rose) carries a bouquet of flowers; Reyna de la Paz (Queen of Peace) carries a dove; Reyna de las Profetas (Queen of the Prophets) carries an hourglass; Reyna del Cielo (Queen of Heaven) carries a flower and accompanied by two little girls dressed as angels; Reyna de las Virgines (Queen of the Virgins) carries a rosary accompanied by two angels; Reyna de las Flores (Queen of the Flowers) carries a bouquet of flowers; and lastly, the focal point of the procession is the Reyna Elena (Queen Helena) escorted by her Constantino (a little boy representing the Emperor Constantine). The Reyna Elena is usually the most beautiful woman in the community. Her identity is kept a secret until the day of the procession. There are various ways of keeping this tradition alive, from extravagant parades in large communities to simple processions in humble barrios. Some have even taken hold of the pageantry that this occasion brings by organizing fashion shows that will certainly attract crowds. Last May, the Congregacion del Santisimo Nombre del Nino Jesus headed by the Dean of Philippine Fashion, Ben Ferrales, staged their 33rd annual Flores de Mayo at the SM Mall of Asia. This year, thirty-three sagalas paraded in couture gowns courtesy of the country’s leading fashion designers, including guest designers Renee Salud and Aureo Alonzo. This year’s theme, Bellissima Filipina, had a Venetian twist to it. Sagalas paraded their lavish gowns which were partnered with intricately made masks. The event resembled a masquerade ball. However, aside from being a fashion show, the
event was also a contest. Participants competed for the titles La Flor de Manila, Reyna de las Flores, and Rosa Mystica. Who would have thought that one could do so many things with the Philippine terno? The designers really stretched their imagination to create such exquisite gowns, which did not just have the usual beads, ribbons, or flower designs. Some of the gowns had a global touch, such as a Mexican-inspired gown and another gown that showcased a painting of the ceiling of the Sistine Chapel on the skirt. Plain is definitely not a word to describe the gowns shown that evening. These are just some of the culturally interesting and colorful festivals that the Philippines has to offer. These vibrant sociocultural events are a mere reflection of the fun-loving, hospitable, and communitarian Filipino people. Such joyous occasions are part of the Filipino way of life and it makes them who they are. Indeed, these celebrations are proof of a rich heritage that is uniquely Filipino. Sources: www.wikipedia.org www.philippinesinsider.com Fiesta! Fiesta! by Reynaldo Alejandro, Millie Albano Reyes, and Vicente Roman Santos Cuaresma by Benjamin Bautista, et al
SAGALA, the Queen of Philippine Festivals by Abe Florendo and Zardo Austria
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with wines + spirits::
WINES IN VOGUE
BY: DENNY WANG
FOR THE NEXT DECADE Welcome back for the second and concluding part of Dine Asia’s pick on what wines will be in style for the next 10 years.
A
s we now approach the halfway point of 2009 and all of us are staring down the gun barrel of a worldwide economic crisis, one question looms. Will wine lovers resiliently indulge away or will this financial tsunami depress us so badly that we will have to drop at least one true love - wine? No doubt in such interesting times prudence should reign. And if there is any room for logic in any passionate pursuits, then surely it is axiomatic that we should (finally) practice the discipline of “drink less, drink better”. I’ll make you a deal. I’ll work with you on the “drink better”. You work out the “drink less” on your own. In the last issue we covered the first five of this list: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Gruner Veltliner Côtes de Castillon Nero d’Avola Touriga Naçional Cabernet Franc Côteaux du Layon Barbera Pinotage Riesling Tempranillo
So now we’ll discuss the remaining five. Côteaux du Layon is famous among the coterie of sweet wine lovers, and even more so with the even smaller subgroups of connoisseurs who can’t handle either the opulent sweetness or the giddy price tags of Sauternes. Sauternes remains the undisputed champion of the stickies – as the sticky sweet wines are fondly called - sharing a thimble full of glory with its illustrious and worthy peer from Germany, the Beerenauslese and the illusive and very rare Trocken42
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beerenauslese sweet wine. Sauternes is made from Semillon and Sauvignon Blanc while the great German sweet wines use mainly Riesling. But for dayto-day enjoyment, a glass on the bedside table next to a hardbound copy of Twilight in a room suffused with Mendelssohn’s piano trio, the relatively floral notes and lighter weight of a Côteaux du Layon seems more harmonious. These sweeties are made from Chenin Blanc which gives them a drier mouthfeel, less cloying but just as well-balanced and complex as the Sauternes. Personally, I find them better than the thicker Sauternes and Eisweins when paired with medium-weight desserts such as a Rhubarb Crumble. Of course, the great pairing for these stickies is still foie gras. Even an average quality Sauternes won’t leave the shop without p2700 from your pocket. Coteaux du Layon on the other hand might say yes to a proposition of 30% l e s s . And just in case you’re wondering, you d o n ’ t h a v e to gulp d o w n t h e whole bottle in one sitting. E v e n without the assistance of a wine- preserving pump-and-stopper apparatus, just by re-inserting the cork and storing a semi-finished bottle in a cold ref,
you can enjoy it for two or three more days. But would you ever need that long to finish a bottle? Even if you do, your frequent visitors may have other ideas. Barbera is the name of a grape which is also used as the name of its wine. Italy’s famous wine-producing region of Piedmonte already has two proud h e r i tages to its fame, namely Barolo and Barbaresco. Both of t h e m a r e m a d e from the tough and stubborn indigenous grape called Nebbiolo. Barbera has lived under suppression from these two legendary siblings until recently when a combination of global climate change and modern wine- making techniques arrived at its shores. Modern-day Barbera is a substantial wine, diplomatic and still eager to please but no longer a quaffer’s choice to wash down something crude. What makes Barbera congenial to all sorts of food is its low tannins combined with a healthy dash of fresh acidity. Practically any tomato-based sauce would make a charming companion to this wine. The only reason it has escaped recognition before was because the wine was indeed insipid, always wanting of a bit more meat and structure. Sometimes it gave the impression
that the grapes were harvested when not entirely ripe. All that has changed now: first with the weather – warmer weather ripens grapes earlier – and then by the equipment and techniques in winemaking that can correct any imbalance caused by Mother Nature’s tantrums. A bottle of Barolo will set you back at least p2,000, and most are two or three times that price. A Barbaresco can be had for a few Shillings less, but it is still a fistful of change. But now, for a cool p750 up, we can enjoy a robust Barbera from Alba or Asti Piedmont that conveys the personality of the earth from which its vines were grown. Such is the concept behind the illusive French notion of terroir. Here is a suggestion - smart money heads for high altitude vineyards. Pinotage is from the other “down under,” the largely neglected and semiforgotten wine region of South Africa. It’s a bit strange c o n sidering that SA has b e e n producing truly g o o d wines w e l l before Chile, Argentina, Australia, and New Zealand found their way into the center ring of the wine circus. Climate conditions, abundance of cheap land, and a well-established taste for classic wines set the stage for SA’s impending breakthrough into the international market, provided they get their marketing acts together first. Top pick for me would be their unique varietal called Pinotage. As the name suggests, this grape has something to do with the famous Pinot Noir. In truth, Pinotage is a result of a genetic cross of Pinot Noir and Cinsault. Cinsault is widely planted in France’s Rhone and Languedoc regions and used in blends of many reds to add fruitiness while keeping the tannins low. Pinotage’s earlier failures to capture the hearts of wine lovers stemmed not from the grape but from errors made by wine makers. It took
a while before we discovered that low fermentation temperatures – good with many other vivacious grapes – caused the Pinotage wine to take on an awful undertone of nail polish. Yes, the problem has since been rectified thoroughly.
by German standards, the wine may still have a hint of sweetness. With age, the acidity and sugar in a high quality well-balanced German Riesling mysteriously bind together. The resulting wine is drier, softer, and incredibly complex.
If Pinotage fails to beguile on the first encounter, it will surely grow on you soon after. In many ways, it has the pervasive qualities that make the red wines from Rhone so popular. The power of Pinotage doesn’t explode in your face. It has good depth of fruity flavors. Its alcohol strength makes it a good dinner wine. This is a wine that will improve with age for many years. Very few wines under p1,500 are candidates for even medium-term aging. Pinotage is indeed a collector’s wine and one has to trawl through many a wine shop to find one that fits that bill for so little.
Riesling is here for another short stay if they can keep its wine prices (and the Euros) in check for a little while. It is difficult to find a serious German Riesling for anything less than p1,500. We might be able to enjoy a dry Riesling from Alsace for a tad under p1000. If we need gallons of wines for a poolside BBQ party, Riesling may still have trouble making it onto the shortlist. But if you’re up for a cozy party involving Chinese dim sums and a steamed red Lapu-Lapu, you’ve found the perfect soul mate in a bottle of classic German Riesling like this JB Rheingau.
Riesling is certainly a retro if there ever is one in wine. Riesling was the darling of the world once upon a time but like all heroes and superstars, all are doomed to the fate of a shooting star. The charm of a low-alcohol white wine with a gently palpable touch of sweetness made German white wines popular for the longest time until palates shifted their preferences and dry Chardonnay won over the hearts of New World wine lovers with their buttery oakiness. Now things are taking a U-turn. Butter is out. Plain old dryness doesn’t turn everybody on. High alcohol is frowned at (had us worried for a long time that this day wasn’t ever to come). In comes a touch of sweetness. The Germans have words to give you a clue – not an exact definition, alas – to the degree of sweetn e s s in the wine. For example, the word h a l b trocken tells you the wine is “offd r y, ” meaning slightly sweet for those who are used to drinking dry whites only. Even with trocken on the label, which is “dry”
Tempranillo is what you’d find under the hood of every great Rioja. It is really not until the grape made its way across the oceans to California that it became widely known to wine lovers throughout the world. C a l i fornia growers started to plant Tempranillo probably out of boredom or for a sense of adventure. A lot were surprised by how well the market received these wines and that gave wine makers the confidence to place the word Tempranillo on their labels. Then Tempranillo started to catch the attention of some shoppers and became the household word for a “different” red wine. While the hoo-ha went on over the new worlds, things were also happening back in Spain’s Rioja and Ribero del Duero regions, Ground Zero of Tempranillo. Aggressive investments in old bodegas along with the development of new top-class estates caused the bar to be raised. Top Spanish estates like RODA, Muga, Pinggus as well as the noble estate Vega Sicilia have staked their claims in the inter- (cont. next page)
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(cont. from page 43: “Wines in Vogue For the Next Decade” by Denny Wang) national arena. They are accorded the same respect given to the first growth of Bordeaux, the likes of Margaux and Petrus. Tempranillo is typically fruity and unassuming when young, offering sweet, plumy berry, slightly spicy flavors with a fair bit of fresh acidity. If you detect vanilla and coffee on the nose, it is because Tempranillo is often treated to new American oak before bottling. With age, the wine becomes elegant, regal, even, velvety, quite sublime, and very expressive. Young and spicy Tempranillo pairs well with Spanish cuisine. Matured vintages – 15+ years – of the high-end stuff call for something less obtrusive - duck, venison, or even grilled salmon perhaps. Currently, you can enjoy a serious Tempranillo from La Mancha, Spain for under p750, an attractive proposition I would say. So there you have it. Ten new kinds of wines to keep us entertained in the next ten short years. It is probably best to stock up a few now while prices still reflect their obscurity. Luckily, their popularity won’t happen overnight because one little problem stands in the way – our palates. Now, what’s wrong with our palates? Nothing really, except they have extraordinary memory and that makes them resilient to change. For example, no matter how wonderful a Tempranillo tastes, we still have to resist the urge to order our usual Shiraz, Bordeaux, and Chardonnay. To be sure, we know it is for our own good to expand our horizons and add new favorites to our options. But change is nevertheless difficult. So how do we embrace these new finds? Well, we can try this. Everytime we open one of these new wines, turn on the tube. That’s right, seat yourself comfortably in front of CNN or Fox News and repeat after the regal African-American gentleman on the screen saying his favorite line. It should rub into your mind which hopefully, has some control over your palate. If millions of voting hearts can be swayed by a magic line, by golly your palate too can submit. That being the case, repeat this over and over and over again - “yes, we can.”
Bellini is the newest al fresco champagne and cocktail bar in Cebu City. The tasteful blend of old world European décor and casual lounge seating in an outdoor setting enclosed by a plush vertical garden wall is meant for guests to unwind from the frenzy of urban life and immerse themselves in an exotic environment where the “art of mixology” awakens the drive to have fun and enjoy the night.
Bellini offers an interesting variety of 6 different choices of champagne and 12 different sparkling wines, including the new trend in champagne cocktails and rose sparkling concoctions. Wednesdays feature Women’s Night with finger cocktails. Live Bossa Nova music is played by “One Click” on Thursdays. Listen to live Latin music by the “Sound Clippers” on Fridays. Dance to the groove of the music on Saturdays and treat yourself to Happy Hour moments on Sundays. Bellini promises to unveil a series of events – flaming bars, waitresses on wheels, and ice parties - that will change Cebu’s nightlife scene. BELLINI CHAMPAGNE & COCKTAIL BAR Panorama Heights, Nivel Hills, Lahug, Cebu City, Philippines PH: +63 2 232.7375
E
stablished in 1996, Frogmore Creek Vineyard was founded on the principle of striving for excellence: in farming methods, wine production, and service. Located in the hills behind the Coal River Valley in southern Tasmania (Australia), the vineyard sits on a 430-hectare property suitable for vines. Current wine varieties include Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc, and Pinot Gris.
GINZA
satisfy your palate
in the QUEEN CITY OF THE SOUTH BY: KATHLEEN ASUNCION
S
ituated in the Central Visayas region, 588 kilometers south of Manila, is the island of Cebu. Besides being an island brimming with rich culture, history, and religion, it is also home to Magellan’s cross, sutukil (sugba, tula, kilaw) restaurants, the Sinulog Festival, breathtaking beaches, and the famous Lechon Cebu. In the heart of the island lies its metropolitan capital, Cebu City, the Queen City of the South. Just like Manila, establishments in this urban jungle have flourished in the course of time. Whether they just want to have a leisurely stroll in the mall or they want to fill their hungry bellies, tourists and locals alike flock to these various establishments around the city. One of the most frequently visited restaurants in Cebu City is the Japanese restaurant Ginza. Guests will get the feeling of being transported to Japan even before entering the restaurant because of the sandbox containing a large and a small rock. Once inside, visitors will enjoy a very cozy Zen setting with Japanese lanterns, Teppanyaki tables, and a Sushi bar. Since its birth in March 1980, Ginza has definitely come a long way. During its humble beginnings in Gen. Maxillom Avenue, Ginza catered to only fifty-four people and was operated by fourteen employees. By the following year, the restaurant was expanded, its total capacity doubled, and more employees were hired. In October 1993, Ginza found a new home in J. Panis Street and has remained there up to this day. The
restaurant underwent another renovation in August 2005 and was equipped with modern features. The new and improved Ginza now includes a Zen garden in front complete with sand, stone pieces, and some artistically cut plants. Inside, there are five function rooms, seven Teppanyaki tables, and an open kitchen which allows guests to have a view of the kitchen. The main dining area can also be divided into two wings for private functions. There is also a Misono area, which has been sealed off from the rest of the dining area to minimize the smell of “cooking.” Japanese food lovers will be delighted to find traditional Japanese food in the menu such as various sushi rolls and sashimi, which includes tuna, salmon, uni (sea urchin), and unagi (eel). If you’re craving for deep-fried food, the Agemono selection offers Tonkatsu, Torikatsu, and Tempura just to name a few. However, Ginza’s specialty is the Teppanyaki dishes; for they are cooked on the Misono tables in front of the guests should they choose to be seated on those tables. Ginza also serves Korean food due to the increase of Korean tourists in the area. Crowd favorites include their fish head cooked Korean-style and their imported snowfish. Judged by the Cebu Medical Society as the cleanest restaurant three times, Ginza definitely offers the unique Japanese experience that people are looking for. If you’re into an upscale lifestyle and looking for a posh place to just dine and relax, then The Tinder Box is a place for you. Located at Archbishop Reyes
THE TINDER BOX Avenue in Banilad, Cebu City, The Tinder Box is a four-in-one store that houses a smoking lounge, wine cellar, café and delicatessen, and a house ware section. Guests will enjoy delectable French and Mediterranean cuisine in their in-house Aziza Restaurant. On the second floor of The Tinder Box is the uniquely designed Z Bar. The talented and revolutionary Kenneth Cobonpue uses organic materials such as bamboo and rattan for the interiors. Light from the onyx floor gives the bar a modern and stylish feel. Judging from the success of The Tinder Box, who would think that this chic establishment started from humble beginnings? Owner Billy Mondonedo shares with us in an interview how The Tinder Box started. The Tinder Box was originally a cigar store located at the Ninoy Aquino International Airport and has been operating there since 1982. However, operating on cigars alone is not the formula for a successful business. Liquors and wines were then added to the merchandise of The Tinder Box. In line with the increase in the popularity of cigars, The Tinder Box was also responsible for the distribution of cigars to different hotels and establishments at that time. Their main goal then was to sell Tabacalera products for the airports were looking for Philippine-made products during that time. If a business is lucky enough to survive in the industry for years, then it is natural that the business should expand. A tenyear plan was in the works for The Tinder Box. The business grew every ten years. The first ten years were concentrated on selling cigar and liquor. The nest decade was the advent of wholesale. They supplied not only cigar but also liquor and wine, representing companies like Johnny Walker and Allied Domecq. In the third cycle of the ten-year plan, delicatessen was added to the roster. So if you’re looking for cheese, sausage, or maybe cold cooked meat,
you can find it here as well. As if this wasn’t enough, The Tinder Box also provides house ware and equipment to those who need it. This amalgamation of different products resulted in a booming business for The Tinder Box. But perhaps it can also be attributed to Billy Mondonedo’s belief that the success of any establishment is exceptional service, excellent quality, and a pleasant ambiance. Furthermore, Billy states that he is not merely selling products; he is selling a lifestyle. It is clearly evident that The Tinder Box is going by their vision that their establishment is an integral player in the food industry, a specialist in customer service, and an innovator in product development and distribution. So if you want fine dining, elegance, and style, then The Tinder Box is the place for you. These two Cebu gems are just some of the things that the Queen City of the South has to offer. So the next time you’re in the city, make sure you drop by these places to enjoy a unique dining experience. GINZA Ginza Compound, Old Banilad Road, Banilad, Cebu City PH: +63 32 231.4612 / +63 32 232.5406
ginzarest@gmail.com THE TINDER BOX
Archbishop Reyes Avenue corner Bauhinia Drive, Banilad, Cebu CIty PH: +63 32 234.1681 / +63 32 234.1683 / +63 32 234.1685
www.thetinderbox.com.ph
Z BAR
AZIZA
Come ,
Alegre beckons
N
owadays, with the advancement of technology comes the unwanted stress of daily responsibilities. Finding it hard to slow down and get away from everyday stress, the solution is to give ourselves the vacation we truly deserve by discovering a place that provides you with long lazy days and tranquil nights. A world removed from the cares and trappings of daily life.
The place is found in the town of Sogod, a 90-minute drive from the Mactan International Airport in Cebu. Uncover Alegre Beach Resort & Spa, a world-class, Triple A, five-star resort set amidst seven hectares of lush tropical gardens with three private coves. The place sets you free to do and enjoy things out of the ordinary in 52
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a convivial setting of sun, sea, and the allnatural white sand beach. The resort has 19 luxurious cabanas, each with two spacious rooms. Because there is a total of only 38 rooms, it allows its guests the luxury of exclusivity. Each cottage is replete with amenities seldom found elsewhere, where you can pamper yourself with comforts and luxuries as you lose yourself in the enveloping arms of nature. Alegre also takes pride in its dive sites, where one can leisurely swim through breathtaking coral gardens bursting with color and marine life. They even have a house reef dive site that features a 100foot wall where the bridge drops. Sea turtles, hordes of clownfish, and dancing corals await you. Or go out beyond Cuatro Islas or Tulang Islands for the Eagle Rays and schools of large pelagic fishes.
Release the gourmet in you as you savor the aroma and taste of delectable cuisine prepared by Chef Martin Przewodnik. At the Pavilion Restaurant and Bar, where you can dine indoors or al fresco, they serve a wide selection of contemporary Filipino and international dishes. For a more casual dining venue, they have the Cliff Seafood BBQ and Bar located along Talisay Beach, where they serve a special barbecue menu for dinner. For a more intimate setting, have a romantic dinner at the Cliffside Gazebo or at the Talisay Cove Beach. You may start the evening by partaking of their sumptuous buffet with a bottle of your favorite red wine. For complete relaxation, let the Alegre Spa pamper you with their signature therapies combining two to three body treat-
ments, such as the Sea Salt Lavender Glow, Cucumber Yogurt Sunburn Soother Wrap, and the Aromatic Bliss. Allow yourself to enjoy simple happiness and contentment you won’t find anywhere else. Let Alegre take you to a nature haven where sunrise is always a spectacular dawning of a new day.
ALEGRE BEACH RESORT & SPA
Calumboyan, Sogod, Island of Cebu PH: +63 32 254.9800 / +63 32 231.1198 +63 2 634.7505 FAX: +63 32 233.7944 /+63 2 633.1833 EMAIL: reserve@alegrebeachresort.com
www.alegrebeachresort.com
the place you’d rather be The Hilton Family of Hotels encompasses thousands of hotels in 80 countries worldwide. They are among the most well-known and well-respected brands in the industry. The famous hotel chain has a shared belief that “it has been and continues to be our responsibility to fill the earth with the light and warmth of hospitality.” In all their hotels and brands around the world, they bring this philosophy to life through their commitment to be hospitable. This tradition is quite evident at the Hilton Cebu Resort & Spa, the world-class boutique resort superbly located at the northern tip of the beautiful island of Mactan in Cebu. The luxurious oasis of tropical beachfront indulgence offers pampered guests to relax in year round sunshine or dip in the clear sapphire waters that meet the white sand beach.
Hilton Cebu Resort & Spa is located on a private beach, 20 minutes away from the city of Cebu. 246 stylishly appointed rooms that all feature private balconies with ocean views await guests who prefer the ultimate in deluxe accommodations. Dine in one of the hotel’s five restaurants and bars. Feast on tapas at Manny O’s, the Marina Café. Savor fresh fish at Seas, the seafood restaurant. Try the themed buffets at Vanilla Beach Café, the all-day dining venue. Host a business meeting at the Pink Lobby, the Lobby Café Bar. While overlooking the infinity pool, enjoy fruit shakes, iced coffees, and cocktails at the Sapphire Pool Bar, the pool and beach bar. Be charmed with Hilton’s world-famous hospitality and realize that Hilton Cebu Resort & Spa is “the place you’d rather be.”
The Holiday Inn Experience
Whether for business or pleasure, this deluxe hotel north of Manila has lived up to the reputation its global brands have established – service, quality, and convenience.
S
ituated within the Mimosa Leisure Estate at the Clark Freepor t Zone, Holiday Inn Clark is the first and only international deluxe hotel in Central Luzon that of fers the warmth and hospitality of the people of Pampanga. Holiday Inn Clark is managed by the InterContinental Hotels Group (IHG), the largest hotel company in the world. IHG operates three other hotels in the Philippines which include InterContinental Manila in the hear t of Ayala, Crowne Plaza Galleria and Holiday Inn Galleria in Or tigas Center. It also manages and operates around 3,800 hotels in more than 100 countries worldwide. The proper ty, owned by the Clark Development Corporation, was formerly the Chambers Hall of high-ranking US militar y of ficers. Its development was initiated by Mondragon International Philippines, Inc. (MIPI) af ter the US Militar y pullout from the former airbase. Holiday Inn Clark was opened to the public on March 13, 1996. Through the years, Holiday Inn Clark has maximized its commitment to high quality standards by continuously implementing
significant renovations for guests to enjoy a more pleasurable and refreshing experience. Accommodations have been fully upgraded with posture–pedic beds, 32-inch LCD TVs, broadband internet access, new ar tworks, carpets, and fresh interiors using bright colors. There are a total of 332 accommodation choices consisting of 271 deluxe and grand deluxe rooms, 29 1-bedroom executive suites, and 32 garden villas with complete amenities. Holiday Inn Clark depar ts from the usual hotel of ferings. It has several function rooms equipped with state-of-the-ar t conference facilities. The hotel boasts of 1,100 square meters of pillarless space that can accommodate up to 1,000 people. Each function room is furnished with a refrigerator, cof fee machine, facilitator’s kit, wide screen, and Wi-Fi access. For worr y –free planning, the hotel has a qualified events team to organize events from simple get- togethers to the most lavish banquets that tailor-fits demanding needs to suit ever y occasion. The hotel has been widely recognized for its dining and enter tainment venues. Showcasing delectable dishes Pampanga is regionally known for is the new Mequeni Restaurant. The res-
taurant now of fers the ultimate dining experience with its new open live kitchen concept, the first in Pampanga, complete with Asian and Western stations. It ser ves an extensive all-day breakfast, lunch, concept-themed dinner buf fets, and an a la car te menu of Filipino and International cuisines. The sumptuous food can be enjoyed indoors in an old classy mansion setting or al fresco by the garden or poolside. It also features a delicatessen popular for its heavenly breads, cakes, and pastries. Located on the 7th floor is Rodizio, the famous grill that of fers a unique dining adventure inspired by traditional Brazilianstyle barbecue. The complete experience star ts with a selection of freshly baked breads, soup of the day, and a salad bar. The main feature is a selection of 10 hot grilled items on swords. This is complemented with delightful choices at the desser t bar. A la car te items are also available. For a relaxing nightcap, Copa’s Bar, with its Cuban-inspired theme, is the choice watering hole for businessmen, expatriates, and young professionals. Copa’s of fers an a la car te menu for quick lunches and ser ves an assor tment of wines, liquors, cocktails, appetizers, and cigars. The nightly enter tainment features acoustic music that adds color to the restful ambiance. Holiday Inn Clark takes pride that 40% of their hotel guests are returning guests who have established a relationship with the hotel staf f. “This is the philosophy behind our slogan ‘Great Hotels Guests
Love’,” shares Mr. Simon Morley, the hotel’s youngest general manager. “We make sure people will come here, love their stay and when they leave, they want to come back for the right reasons.” The amiable Australian national continues, “In order to attain this, we have invested in our human resources by conducting regular training programs for our 350 hotel personnel and provide them with opportunities to develop themselves into a team of highly skilled professionals dedicated to quality in the ser vice industr y.” “Being the only international deluxe hotel, we have to maintain the level of ser vice that goes with the name. We are proud that we are backed up by a ver y good sales team tasked to promote the hotel,” Morley says with conviction. Since 1996, Holiday Inn Clark has been home to guests and par ticipants of high profile events such as the Annual Hot Air Balloon Festival, Philippine Cricket Sixes Tournament, ASEAN Regional Forum, and other conferences and conventions of top corporations. The hotel also maintains its commitment with the local community through par ticipation in initiated projects and socio-civic activities. A class on its own, Holiday Inn Clark provides the per fect venue to indulge in an exceptional setting appropriate for acquainting yourself with a fresh face in a familiar place, where you can relax and truly enjoy the Holiday Inn Experience.
Other Services and Facilities: * * * * * * * * * * * * * * * * * *
24/7 Guest Ser vices Desk Business Center Fitness Gym Kid’s Playroom Swimming Pool Tennis Cour t Billiards Hall Dar ts Room Souvenir Shop Beauty Salon Barber Shop Therapeutic Spa In-Room Massage Car Park with Valet Parking Car Rental and Travel Desk Laundr y and Dr y Cleaning Golf Course and Academy Clark Adventure Camp
HOLIDAY INN CLARK PHILIPPINES Mimosa Leisure Estate, Mimosa Drive, Clark Freeport Zone, Pampanga PH: +63 2 845.1888 FAX: +63 2 843.1363
www.holiday-inn.com/clark
www.dineasiaguide.com
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AS GRAND AS IT GETS
The newly-opened Lewis Grand Hotel has been at the forefront of redefining luxury hotels in Angeles City. A year later, the hotel is reaping the rewards of its success.
L
ewis Grand Hotel is the newest luxurious hotel which can be found in the renowned entertainment district of Angeles City in Pampanga. Conveniently located along Don Juico Avenue, Lewis Grand Hotel is a tropical oasis in the heart of the city, redefining luxury in style and distinguishing itself as the only deluxe hotel in this side of town that offers first class amenities and top quality service. The five-story hotel features 68 wellappointed guestrooms and suites spaciously designed to reinvigorate discerning guests with the finest beddings, plush bathrooms with ceiling-mounted rain showers, fully loaded mini bars, functional writing desks, high speed internet access, and flat panel LCD televisions, among other essentials. Aside from other hotel services, Lewis Grand Hotel also offers conference and banquet facilities perfect for social gatherings, shows, events, launchings, conventions, and seminars. Function Rooms A and B, which can accommodate up to 50 persons, are best for meetings and other important functions. The Estrellita Ballroom with a 250-seating capacity is ideal for large engagements. Both facilities are equipped with state-of-the-art audiovisual equipment, electrical outlets, and data ports, as well as individually-controlled lighting and air-conditioning systems. The hotel is presently specializing in hosting wedding receptions and business seminars. Complete wedding packages are offered for a maximum of 250 guests which can be availed of at affordable rates. Seminars may be facilitated through packages inclusive of overnight accommodations and set menus, requiring a minimum of 30 persons for buffet arrangements. For
that
fine
dining
experience,
Angelou Café is the 24-hour restaurant LEWIS GRAND HOTEL
Don Juico Avenue, Clarkview, Angeles City, Pampanga PH: +63 45 625.3947 EMAIL: reservations@lewisgrand.com
www.lewisgrand.com
of Lewis Grand Hotel. In an al fresco-style setting, the restaurant serves a fusion of Asian and International cuisines. With modern colonial design interiors, it boasts of a full stocked bar, comprehensive wine list, billiards table, satellite sports and news broadcasts, and an extensive music library. It took two years for partners Lewis Yakich, Angelo Mendez, Alvin Bautista, and Lennie Cuizon to realize their vision of building their dream hotel when they all decided to permanently reside here in the country. Mendez, Lewis Grand Hotel’s Chief Marketing Officer, revels in the bright prospects their hotel business is enjoying. “We have enjoyed a steady growth in our occupancy since we opened in May 2008,” he says proudly. One thing is certain – at Lewis Grand Hotel, everything’s coming up roses, and anything is as grand as it can get.
a paradise SANCTUARY Nothing compares with this all-suite resort hotel which promises and delivers - to be the ultimate vacation getaway in Boracay.
N
estled across rolling hills amidst lush tropical greenery and spectacular scenery is Monaco Suites de Boracay, the latest first rate resort hotel located on the island of Boracay. Situated on a vast 16,000-square meter property on the other side of White Beach, Monaco Suites exclusively offers the finest amenities when it comes to complete privacy, full relaxation, and total luxury. The timeless Mediterranean-inspired structural design strikingly resembles the architecture of the world-famous coastal town of Monaco, hence the name. Villas are connected with baluster-designed stairways leading to open pavements which are surrounded by fully-landscaped gardens. There are 14 villas with private entrances housing 50 fully-furnished one-bedroom and two-bedroom air-conditioned suites. The one-bedroom suite, with a total of 35 units, occupies a floor area of 90 square meters, while the two-bedroom suite, with a total of 15 units, occupies a spacious floor area of 140 square meters and has its own roof deck which may be used for simple gatherings and other occasions. Each suite, making use of classic European interiors, is equipped with a modular kitchen system, mini bar, 32” flat screen LCD TV, WI-FI access, living and dining areas, double king-sized beds, toilet and bath with high quality fittings and fixtures, and a balcony that provides a panoramic view of the sea. Monaco Suites boasts of world-class facilities that meet the highest international standards in the industry. These include the dolphin-shaped infinity pool, Roman-inspired outdoor Jacuzzi, 60
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Moroccan-themed clubhouse, a fully-mirrored gym with complete fitness equipment, and a bar and restaurant. The Seaview Restaurant is the fine dining restaurant of the hotel, which serves international cuisine consisting of European, Italian, and Asian dishes. It has an indoor venue with a 32-seating capacity for romantic dinners and a veranda which can accommodate 39 persons for a casual al fresco setting. The Admiral Bar, adjacent to the restaurant, serves a selection of cocktail drinks, premium liquors, and more than 20 labels of mostly French and Italian wines. Water sports activities are also available, such as jet skiing, water skiing, parasailing, wind surfing, kite boarding, wakeboarding, fly fishing, snorkeling, and scuba diving. Free kayaking affords guests to go around the island. Other services include scheduled shuttle service to and from D’ Mall, nanny service with prior notice, and a 24-hour concierge to handle all guest needs. Pick-up transfers are also provided from Kalibo and Caticlan Airports. A speedboat ride from the jetty port gives direct and easy access to the hotel via its own private docking port. Owner Jochen Buskowitz, a native of Stuttgard, Germany who is married to a Filipina, is the ideas man behind Monaco Suites de Boracay. With more than 20 years of experience in hotel operations and management, Buskowitz is also the one who started Paradise Garden Resort Hotel in 1988. “It was quite difficult back then,” he
recalls. “There was no electricity, water, and transportation.” After more than 10 years, he sold the hotel and began supervising the construction of Monaco Suites which took 2 years before it opened in May 2007. “We cater to a high-end clientele composed mostly of foreign couples and families,” Buskowitz admits. Because of this, he has partnered with international travel agencies and tour operators to promote and market the hotel by including it in their packages. He always anticipates the needs of his discriminating guests and sees to it that they don’t miss anything. “We have entered joint ventures with Coco Loco located at Station 2 to provide a place and towels for those who want a swim at the beach and with Tirta Spa for those who wish to avail of facial and body massages,” he says. Guests who simply long for some peace and quiet, against the backdrop of a laid back ambiance and subdued atmosphere fully complemented with the warmth of serene skies and tranquility of the deep blue sea, have discovered Monaco Suites de Boracay as the ideal destination for experiencing the much-desired quality time. When asked about his secret to success, Buskowitz readily replies that he puts his heart in everything he does, and the rest will follow. At present, Buskowitz is planning to expand his lucrative business by scouting for a location to open another hotel, most probably in Palawan. Monaco Suites de Palawan? He simply smiles. All in all, Monaco Suites de Boracay has perfectly blended a harmony of breathtaking sights, soothing sounds, and excellent service.
MONACO SUITES DE BORACAY
Tulubhan, Manoc-Manoc, Boracay Island, Malay, Aklan 5608 Philippines PH: +63 36 288.4800 FAX: +63 36 288.4232 EMAIL: info@monaco suites.com Manila Sales Office 31st Floor, Unit 3104-B #1716 -Alpha Grandview Condo., M.H. Del Pilar St., Malate, Manila 1004 Philippines PH: +63 2 400.0544 +63 2 524.9638 +63 2 525.0253 FAX: +63 2 521.0086
www.monacosuites.com
www.dineasiaguide.com
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for love of the
‘ULTIMATE’ GAME
U
BY: PATRICK ANTHONY MEILY & KATHLEEN ASUNCION
ltimate, originally called Ultimate Frisbee, is a non-contact team sport composed of 12-15 players for the beach and 18-21 players for the grass, two categories where the sport is played. The object of the game, which is actually a combination of several sports, is to score points by passing the disc front, back, or sideways to a teammate and catching the disc at the end zone, similar to the end zone used in the sport of rugby. Stealing or dropping the disc constitutes a turnover.
In his younger years, Jude Lee played with flying discs (more popularly known as Frisbees) as a hobby. Growing up in Florida, he did not have any inkling that someday, he would be playing the sport of Ultimate and later on devote his life for its development in the country. This was until he decided to settle in Boracay and open Hey Jude Bar in 2000. Today, Jude Lee is the skipper of the famed Boracay Dragons, the national team that has been representing the country in Ultimate championships around the world for the past five years. The team, composed mostly of bar owners in Boracay, started out playing the sport on the beaches of the tropical island. Their recent championship streak has generated for them a certain kind of following who eventually wanted to learn how to play the game. Since 2004, the Boracay Dragons has dominated the Boracay Open, the 62
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Ultimate beach competitions held annually in Boracay. Only in May 2009, they were highly successful in their bid for an unprecedented sixth championship. Internationally, the Dragons had a runner-up finish in the 2008 Singapore Open and won silver in the 2007 World Beach Ultimate Championships held in Brazil which was participated in by 16 countries. “To achieve this feat, we play together from 150-200 days a year. We do our own training, practice, conditioning, and swimming,” says Jude. According to him, the sport entails a lot of discipline in order to excel in it. Because of this, the Boracay Dragons has been regarded as the Ultimate beach players in Asia.
during the games, honesty rules and it creates a different mindset. The sport has a lot of integrity in playing it.” He talks about how he eventually plans to become a mentor and train young players to impart his knowledge of the sport to beginners. “Everybody is welcome to play Ultimate,” Jude Lee invites, “since it is the type of sport that everybody can play.” The Boracay Dragons will be competing in the 1st Asian Championships Beach Ultimate to be held from October 28-31, 2009 in Boracay. For more information, visit their website at boracaydragons.com or the PUA website at philippineultimate.org.
Aside from leading the national team in local and international competitions, Jude Lee is also the president of the Philippine Ultimate Association (PUA), the governing body of the sport in the country. In addition, he chairs the Environmental Committee of the Boracay Foundation, a non-government organization, and has been heading Boracay Forever, another local government initiative for two years now since 2007. Jude Lee relates how negotiations have been going on for years for Ultimate to become an Olympic sport. But because the sport has no referees, the plan has been encountering rough sailing. “Ultimate is intended to be a social sport that promotes sportsmanship, not competition, among players,” Jude elaborates. “Because there are no referees
jude LEE
A hitherto unknown sport has brought the Philippines honor and glory. Two captains of the national teams tell the story.
T
here are different kinds of women today according to their lifestyles and hobbies. Some women are careeroriented and focus on their jobs, while some focus on their families; others bask in the glamorous and lavish world of fashion. However there are also some who choose to live the active and healthy lifestyle – sports aficionados and adrenaline junkies as we like to call them. Reema Chanco is one of them. Aside from being a television personality with various hosting stints and several endorsements, Reema is also very active in the world of sports. Reema’s love for sports started when she was a little girl. Her first sport was gymnastics, starting when she was only seven years old. This continued until she was fourteen, but she also took up swimming in between. She has always enjoyed individual sports, but she finds team sports even more enjoyable. For Reema, it is fun to get together with your teammates, strategizing and being part of a team and wearing the same uniform. She finds sheer joy in joining any sport that she gets invited to play. She participates in different sports such as basketball, flag football, boxing, and Frisbee. Reema was introduced to the world of Ultimate Frisbee in 2003 when a friend invited her to try out the sport. She immediately got hooked and has been playing ever since. The sport was new to the Philippines then and only a few people knew about it. Being an active participant, Reema became a board member of the Philippine Ultimate Association (PUA). They started out with just four teams of 10 to 15 players each. Now, there are 20 teams under the PUA. Reema, along with the association, has
helped spread the sport to different schools. It is said to be the fastest growing sport in the Philippines and has no doubt becoming increasingly popular with the help of the media. TV personalities have become a great factor in the sudden popularization of the sport. It has also been featured in certain sports shows and advertisements, including Reema’s ad for Creamsilk’s summer campaign. They have three major leagues, namely: a co-ed league, an all-women’s league, and an all-men’s league. Since 2003, Reema has participated in various tournaments here and abroad. In Southeast Asia, countries such as Singapore, China, Korea, Thailand, Hongkong, and the Philippines compete all throughout the year. Each country is assigned a certain month to host a tournament. Every November, the Philippines plays host to the Manila Spirits International Tournament. Last year, the RP team defeated Team Black Flag and brought home the gold after settling for silver in previous tournaments held in Singapore and Shanghai. The game ended in a 1514 finish and lasted for three hours. One of the reasons why Reema likes this non-contact sport is because of the ‘spirit of the game’. This, instead of a referee, is what guides Ultimate players to play a good, clean, and honest game. She explains that the ‘spirit of the game’ encourages players to play competitively without the expense of hurting others. Fouls can be called, but players themselves decide if the call is legit. In this way, the integrity of the game is upheld. Fighting, tackling, and pushing are definitely not allowed. Another reason why Reema loves Ultimate is that age is not a factor. Anyone can play the sport regardless of whether you’re young or old.
For Reema, getting a good night’s sleep and eating a healthy breakfast before participating in a match is imperative. One needs fuel in playing Ultimate because the game, which has no time limit, can go on for hours. She further adds that it is important to run and do some stretching 30 minutes prior to the start of the game. However, for Reema, playing sports and competing with other teams is not just about physical activity. Mental preparation is also necessary. Conditioning your mind to do your best really helps. Being a captain of the women’s team, it is also Reema’s job to motivate her players as well as herself. The proper mindset and ample amounts of skill may just be the winning formula for bringing home the bacon. Allowing yourself to get intimidated by the opponent may well be your downfall so psyching yourself up is very important. Moreover, you may be the fastest player or the most skilled individual on the field, but if you think that you can’t do it, then you will find yourself on the losing end.
reema CHANGCO www.dineasiaguide.com
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pampering wellness::
SKIN CENTRAAL Look rejuvenated and feel refreshed. With the enhancement procedures offered by this aesthetic center, all are just a treatment away. BY: KATHLEEN ASUNCION
I
n Antoine de Saint Exupery’s “The Little Prince,” there is a line that says “It is with the heart that one can see rightly. What is essential is invisible to the eye.” This teaches us that outward appearances are irrelevant because what counts is on the inside. However, judging by the trends in society today, it is evident that this, however ideal, does not always hold true. Yes, looks are not everything, but it is still important nonetheless. The current economic situation calls for people to reexamine their priorities, redefine their goals, and repackage themselves, eventually realizing the need to improve their image and upgrade their personal appearance in order
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to get ahead. This newfound consciousness has given rise to the sudden popularity of cosmetic surgery centers and skin clinics. Riding on the wave of this resurgence is Skin Centraal, the newest aesthetic center located at the A.Venue Mall in Makati City. Skin Centraal, the word “centraal” meaning “center” in Dutch, is owned by in-house dermatologist and medical consultant Dr. Ramon Briones, a former model. Dr. Briones understands how important it is to invest in your looks. He says that nowadays, people barely have time to find out about your personality. According to him, they take one look at you and judge you according to your appearance. He further states
that there a lot of people out there, harsh as they may seem, who are unkind to others who do not meet certain aesthetic standards. This is where the philosophy of Skin Centraal comes in. Dr. Briones’ approach on the treatment of patients is delivering the services with attention and care without what he calls the “frou frou.” The center provides non-surgical and non-invasive procedures to clients using sophisticated equipment and advanced technology. The treatments are straightforward and the executions are direct. Dr. Briones does not believe in too much topical application. Even the interiors of the clinic reflect Dr. Briones’ approach to dermatology. The clinic has a relaxed and no-fuss at-
mosphere. It is simple, yet elegant, chic, and stylish with a modern feel. The walls are free from too much adornments and the color scheme is neutral. A black sofa and chairs as well as white walls complete the look of the center. According to Dr. Briones, who also loves to travel, the interiors are inspired by Dutch architecture that is straightforward with a lot of fondness for wood and simple lines. This just goes to show that there is beauty in simplicity. Skin Centraal specializes in Laser Care Therapy which involves permanent hair reduction. The procedure, the latest in Laser Light Pulse Technology, is a painless method of follicular depletion that assures clean, white, hairless armpits, legs, and arms in just a few sessions. The method also solves problems with oily skin, big pores, varicose veins, freckles, acne, fine lines, and acne scars. The center also offers Lipotherm Combination for slimming, this time involving Radio Frequency Technology utilizing heat energy and ultrasound for fat depletion. The non-surgical and non-invasive procedure is a safer alternative to liposuction and the results would be slimmer and tighter arms, thighs, and abdomen. The center has various procedures for facial treatments. These include the Deep Cleansing Facial, Medical Acne Surgery, Oxygen Facial (which results in a more rested appearance and pinkish glow on the cheeks), and the Diamond Peel Facial. In this deep cleansing technique, microdermabrasion is achieved by using a suction tip with fine crystals around the mouth of the instrument. Light exfoliation is done to reduce pore size and scar depth. The acne treatments include Combination Microdermabrasion and Glycolic Acid Peel, which uses
an AHA peel, a naturally occurring solution derived from sugarcane. The endresult is lightening of the pigmentation and drying of pimples. For pigmentation treatments, they have the TCA (trichloroacetic acid) Peel that is done to lighten freckles, melasma, and pigmentation from pimples. The American Blue Peel is similar to TCA Peel using a special dye used by American dermatologists when performing chemexfoliation. For those who want to reduce wrinkles, Skin Centraal also has Botox and Dermal Fillers, which are forms of non-surgical facelifts. Cosmetic dermatology is also available wherein Mesolipo, Glutathione Injection, Placenta Injection, Sclerotherapy, and Dermabrasion can be done. Other services offered are medical consultation and warts removal. To ensure utmost care and expertise, dermatological treatments at Skin Centraal are performed by the Doctor assisted by aestheticians who are all fully trained nurses and physical therapists, providing excellent and professional services.
SKIN centraal DERMATOLOGY CLINIC
2/F A. Venue Mall (Across Aberdeen Court) Makati Avenue, Makati City Tel. No.: +63 2 729.0475
Dr. Ramon Briones is a graduate of the University of the East Ramon Magsaysay Memorial Medical Center. He trained in the Dermatology Institute Foundation of the Philippines under Dr. Vinson B. Pineda, one of the most distinguished pioneers in the dermatological field in the Philippines. Dr. Briones is also a member of the Philippine Academy of Medical Specialists, the International College of Surgeons, and the Philippine Academy of Clinical and Cosmetic Dermatology. Ramon Briones, M.D.
DERMATOLOGY Member: PACCD, PAMS, ICS
Cell No.: +63 928 465.2222 Email: skincentraal@yahoo.com
www.skincentraal.com
www.dineasiaguide.com
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“Existence will remain meaningless to you if you yourself do not penetrate into it with active love, and if you do not in this way discover its meaning for yourself. Meet the world with the fullness of your being and you will meet God... if you wish to believe, love.” - Martin Buber
nourishing the soul -
CULTIVATING THE
I
inner garden BY: WEENA MEILY
t is easy to say good things but extremely difficult to do them. Most of the time, we find ourselves caught in a situation of torment so much that we get emotionally stuck. We find ourselves deeply enmeshed in problems and dilemmas. And because we live in a world of “instants”, we want to get out as soon as possible. We have been used to rushing into things. I see that ‘rush’ in the flesh everyday, outside my office in that world-famous Manila traffic jam catching my attention, as if shouting for “Help! Get me out of here!” We want instantaneous solutions. We need this and that, right now. Remember that bumper sticker: “God, give me patience, and I need it right now!” Now is the time to slow down and remind your Self that you are whole - body and soul. And as you take care of your body, the soul too needs food, refreshment, nourishing care. If we can imagine the Earth at this very moment, rotating on its axis in a constant unchanging speed, what do we have to rush for? The Earth teaches us gentleness rather than rudeness, peace rather than violence, quiet rather than noise. The natural world communicates wonderfilled insights and awesome facts we cannot escape from. Each natural observation has a story that aims to relate to us its connection to human beings. Each tells us to be a human being, rather than a human doing (I think I’ve said this before). We have been so disconnected from nature that we have lost that sense of awe and wonder at the beauty of the
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little things around us. We have been used to making it big in life, getting a huge reward, accumulating fat bank accounts, but forgetting about permanence in the joy, bliss, and happiness of the simple things in life.
ditions, are brought about by them, and disappear as the causes and conditions change, as the Buddhist wisdom goes. As human beings, we grow through a process called change. And growth comes from the cultivation of an inner life. Within our very beings is an inner garden. Caring for this garden calls for active engagement. Here is where we find meaning. Only when we connect with the inner source - that sacred gardener - are we able to discover the answers to why. But sometimes the questions remain as mysteries because the sacred gardener loves at a depth we cannot understand. We are only overwhelmed by the discovery and are empty for words. As humans, our emptiness craves for a fullness that can only come from “soul” work. Our past stories weave into our present a deep longing for life-giving presence.
A French woman, Therese Martin of Lisieux, who lived from 1873-1897 loved the little things and transformed her very ordinary life into an extraordinary one by doing little things which she called the “Little Way.” She became the patroness of missionaries but never left the solitude of her monastery. She was proclaimed Doctor of the Church but never studied to get a doctoral degree. She did little things, just little things. She sincerely smiled at the sisters in the convent who did not like her. Every ordinary chore like doing the laundry, peeling potatoes, chopping vegetables became an extraordinary event because it was done out of love. Aha! So that was it. Out of love. That was the secret. She attracted so much good to her side, because she gave much love. Love was her secret. She lived a full 24 years of her young life. Her memoir, “Story of a Soul,” became a religious bestseller of the 20th century. In the words of Maureen O’Riordan, “Therese experienced extraordinary breakthroughs in what is possible in a human being’s relationship with God and (more significantly), with (others).” (italics supplied)
And we return to that thought about doing the ordinary things in extraordinary ways. Perhaps, we need to return to an original blessing - that which is the good in us and focus on this. That somewhere, deep within our inner garden, where we can reclaim a sense of caring and loving and a sense of mindfulness as the Zen Master, Thich Nhat Hanh, has always taught. So that every action is a meaningful encounter. And thus, we may enjoy the fullness of Life. I wish you inner wellness. Go gently...
Nature teaches us the fullness of life. Nature teaches us simplicity. Rain falls, wind blows, plants bloom, leaves mature and are blown away. These phenomena are all interrelated with causes and con-
(Everyone is invited to experience “healing through oneness and self-empowerment”. Visit www.infinitebeing.ws or email at infinitebeingempowerment@ gmail.com)
RESTAURANT LISTING
PHOTOGR APHY: APPLE TAPAN SERR ANO * PHOTO SOURCE: LE CHEF AT THE MANOR
PHILIPPINE MAP
ILOCOS NORTE BAGUIO
LUZON
PAMPANGA
METRO MANILA CAVITE NAGA BORACAY CEBU
PALAWAN
VISAYAS
BOHOL
DAVAO
MINDANAO 68
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LUZON MAP
MAP SOURCE: CICADA FOUNDATION
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luzon restaurants :: MAKATI CITY
ANGELES CITY
72 73 74 75 76 77 78 79
94 95
BASIX BENJARONG CAFFE CARUSO GONZO’S GRILL AND RESTAURANT SENTRO 1771 TIN HAU UMU ZENSES NEO-SHANGHAI CUISINE
RODIZIO ROOFTOP GRILL THE YATS RESTAURANT
BAGUIO CITY 96 97
FOREST HOUSE LE CHEF AT THE MANOR
LAOAG CITY 98
LA PRECIOSA
MANDALUYONG CITY 80
CASA ARMAS
MANILA 81
LA COCINA DE TITA MONING
PASAY CITY 82
UNIT 8 CAFE
MUNTINLUPA CITY 83
THE FRENCH CORNER
NAGA CITY 99
CHILI PEPPERS
PUERTO PRINCESA CITY 100
PESCADOS
TAGAYTAY CITY 101
CHATEAU HESTIA
QUEZON CITY 84 85
GRAN CAFFE CASANOVA NINYO FUSION CUISINE
TAGUIG CITY 86 88 89 90 91 92
BALDUCCI CAV WINE SHOP - CAFE CUILLERE GAUDI THAI AT SILK L’OPERA RISTORANTE ITALIANO
PHOTO SOURCE: BALDUCCI
METRO MANILA MAP
Caloocan (North)
Valenzuela Navotas
Malabon
Quezon City
Caloocan
Marikina
San Juan
Manila
Mandaluyong Pasig Makati Pasay
Taguig
Paranaque
Las Pinas
Muntinlupa
MAP SOURCE: WIKIMEDIA
MAP SOURCE: WIKIMEDIA
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BASIX
Luzon :: Metro Manila :: Makati City
www.dusit.com G/F, Dusit Thani Manila, Ayala Center, 1223 Makati City PH: +63 2 867.3333 FAX: +63 2 867.3888 Monday - Sunday Buffet Breakfast: 6:00am - 10:00am Buffet Lunch: 11:30am - 2:30pm Buffet Dinner: 6:00pm - 10:00pm International Valet Parking Sunday Brunch Major Credit Cards Accepted Dress Code: Smar t Casual Reservation Required
A wide variety of international cuisines can be enjoyed at Basix, Dusit Thani Manila’s all-day dining restaurant. Basix is an expression of being able to provide the fundamentals and essentials of dining, at the same time being able to afford guests with an exceptional and extraordinary gastronomic experience. The array includes dishes cooked a la minute by chefs at the seafood, soup, wok, and grilled stations. There is also the traditional Arabic station with popular food items such as kebab, humus, moutabel, and other Halal dishes. Take pleasure in the sumptuous display of salads, appetizers, and desserts, which also features a crepe station where fresh crepes are prepared while you watch. Donald Tapan photography surrounds the interiors, making use of light colors that are complemented by natural daylight. Businessmen, corporate clients, travelers, and families always treat themselves in this casual dining setting with a relaxing and cozy ambiance at Basix.
sample menu selections Appetizer Station Salad Station Hot Pot Station Pasta Station Wok Station Dimsum Station Carving Station Hot Dishes Station Grilled Station Dessert Station Crepe Station Unlimited Beverage Station
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SPRING/SUMMER 2009
BENJARONG
Luzon :: Metro Manila :: Makati City
www.dusit.com Mezzanine Floor, Dusit Thani Manila, Ayala Center, Makati CIty PH: +63 2 867.3333 FAX: +63 2 867.3888
Literally meaning “f ive colors,” Benjarong is the signature restaurant of Dusit Thani Manila. Named after a unique type of Thai porcelain renowned for its intricate and exquisitely executed patterns, Benjarong offers authentic Thai cuisine using the f inest ingredients to ensure that classic and centuries-old recipes are prepared with that distinct Thai f lavor. Head Chef Patcharaporn Noinak comes up with innovative dishes like the Thord Man Gung (fried shrimp cake with light curry sauce), Tom Yam Gung (hot and sour prawn soup), and Phad Thai Gung (stir-fried noodles with prawns, bean curds, and bean sprouts). Thai music from a kim player serves as an exotic background that blends f lawlessly with the
Monday - Sunday Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 10:00pm Thai Live Music/Enter tainment Private Function Rooms Valet Parking Sunday Brunch Major Credit Cards Accepted Dress Code: Smar t Casual Reservation Required
calm and relaxing ambiance. Natural daylight interlaces with the bright and noble interiors. Preserving the traditions of Royal Thai cuisine, Benjarong is a most f itting name for a restaurant where you can experience the exceptional culture and f lavor that is uniquely Thailand.
sample menu selections Khao Klug Kapi Fried rice with shrimp paste
appetizer::
main dish::
Thord Man Gung Fried shrimp cake with light curry sauce
Gai Phad Med Mamyang Hummapan Chicken sautéed with cashew nuts
Por Pia Sav Oey Thai spring rolls
Phad Thai Gung Stir fried noodles with prawn, bean curd and bean soup
Khanom Taro Sweet water chestnut and coconut cream
Nuea Phad Bai Kaprao Stir-fried minced beef with chili and basil leaves
Khao Niao Mamuang Ripe mango with sticky rice
Pla Nung Manao Steamed lapu-lapu f illet with lemon, chili and garlic
Bualoy Khai Wan Taro, pumpkin and rice f lour balls in warm coconut milk
Tord Man Pla Deep fried f ish cake
soup::
Tom Yam Gung Hot and sour prawn
salad:: Yam Pla Duk Foo Crispy fried catf ish with green mango Yam Sam O pomelo salad
desserts::
Gaeng Ped Yang Sam Ros Roasted duck in sweet and sour red curry Gaeng Khieo Wan Gung Green prawn curry
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CAFFÉ CARUSO
Luzon :: Metro Manila :: Makati City
Caruso Ristorante Italiano
caffe_caruso@yahoo.com.ph G/F LRI Bldg., 210 Nicanor Garcia St., Bel-Air, Makati City PH: +63 2 895.8790 +63 2 895.2451 Monday - Sunday Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 11:00pm Italian Takeout Catering Wine List Full Bar
Caffe Caruso was aptly named in honor of Enrico Caruso, the greatest tenor of all time who migrated to the United States in the early 1900s. Founded in October 1992, it is the only “Caruso” restaurant in Asia. Fans of Italian cuisine will be treated to true and typical Italian food using genuine ingredients. Dario Gardini, an experienced f ine dining manager, suggest the specialties such as osso buco (shank veal) with risotto, garganelli-shaped pasta with porcini mushroom sauce, tagliolini with salmon and caviar, cotoletta “Milanese style”, mixed seafood plate, and choice Italian cold cuts and cheeses, as well as various kinds of fresh homemade pasta. Restaurant goers will dine in a typical f ine and warm Mediterranean ambiance. The interiors are traditionally and romantically furnished with a formal but stylish accent in typical Italian fashion. Caffe Caruso boasts of high quality food, commendable service, perfect ambiance, and competent and courteous staff who are warm, friendly, and readily available.
sample menu selections antipasti - mare::
slices of parmesan cheese
Trittico Carpacci Di Pesce E Insalata Di Mare Salmon, tuna, lapu-lapu carpaccio and seafoods salad
Minestrone Alla Genovese Soup of fresh vegetables
Spadellata Di Vongole Piccantine Sauté clams in olive oil and garlic
antipast - terra:: Rotolino Di Funghi Porcini dell’Ossola Rolled crepe stuffed with porcini mushroom from piemonte region Carpaccio Di Manzo Con Scaglie Di Parmigiano E Sedano Beef carpaccio with sliced of parmesan cheese and celery
insalata::
Ravioli In Brodo D Pollo Home-made ravioli in chicken broth
pasta - mare:: Spaghetti Aglio-Olio, Peperoncino E Vongole Spaghetti with garlic, olive oil, chilly and clams Garganelli Colorati Con Salsa Di Pomodori E Gamberi Home-made garganelli with shrimps and tomato sauce
pasta - terra::
Insalat Primavera Mixed salad with tuna, boiled eggs and mozzarella cheese Rucola Con Parmigiano E Pomodoro Rucola salad with tomato and
74
zuppe e minestre::
SPRING/SUMMER 2009
Garganelli Ai Funghi Porcini dell’ Ossola Home-made garganelli in mushroom porcini sauce Ravioloni Emiliani Ripieni, Al Burro E Salvia
Home-made ravioloni with spinach, ricotta cheese, butter and sage
secondi di pesce:: Lapu-lapu Alla Favignana Grilled lapu-lapu f illet with capers and green olives sauce Salmone Fresco Agli Agrumi Fresh salmon with lemon and orange f lavor
secondi di carne:: Osso Bucco Di Vitello Alla Milanese Con Risotto Al Zafferano Tender veal shank in Milanese style with saffron rice Stinco D’Agnello Brasato In Vino Rosso Lamb shank in piemonte style with red wine sauce
pizze italiane:: Caruso Pizza Tomato, mozzarella, olives, anchiovese and parma ham
GONZO’S GRILL AND RESTAURANT
Luzon :: Metro Manila :: Makati City
www.gonzos.com.ph 130 L.P. Leviste St., Salcedo Village, Makati City PH: +63 2 812.9238 +63 2 812.9237 TELEFAX: +63 2 893.2106 Monday - Sunday 11:00am - 11:00pm
Gonzo’s Grill and Restaurant f irst opened its doors to the casual dining public on April 22, 2009. Offering “the best of everything,” Gonzo’s serves traditional and authentic Spanish, Filipino, and American cuisine using treasured family recipes that have been passed on from generation to generation. Everything on the menu is considered as a specialty, from the salpicao, callos, gambas y setas al ajillo, squid al ajillo, and seafood pasta to the grilled barbecues, paella, and beef and pork adobo. Each dish is prepared meticulously from scratch using the best quality of fresh ingredients. The ambiance is very cozy, stylish, and formal. The interiors combine natural mahogany furniture, glass, and large classic accent lights, all composed with more than just a touch of class. Unlike modern
American Filipino Grilled Spanish Catering Delivery Full Bar Live Music/Enter tainment Private/Function Rooms Airconditioned Smoking Room Major Credit Cards Accepted
restaurants, Gonzo’s doesn’t experiment or come up with fusions. Dishes served are beyond comfort food, which you would never have thought you would crave and rave for so much until you try it. At Gonzo’s, feel like being in that special place where you can relax and enjoy while having the best food that will make you want to come back for more.
sample menu selections Squid Al Ajillo Tender squid rings sautéed in garlic and olive oil Gambas y Setas Al Ajillo Shrimp and champignon mushrooms sautéed in garlic and olive oil Gonzo’s Salpicao Best version of salpicao. Tenderloin cubes sautéed in garlic and olive oil Gonzo’s Boneless Chicken Barbeque Boneless chicken thigh f illet marinated and served with Gonzo’s secret java sauce, pickled papaya, and garlic or plain rice Gonzo’s Pork Barbeque Pork tenderloin in skewers marinated and served with Gonzo’s secret java sauce, pickled papaya, and garlic or plain rice Grilled Ribeye Steak US prime ribeye steak grilled to perfection. Served with gravy and two choices of sidings
Grilled Baby Back Ribs Baby back ribs marinated and served with Gonzo’s secret java sauce recipe, and two choices of sidings Grilled Squid Marinated tender squid. Served with pickled papaya and garlic or plain rice Gonzo’s Callos Ox tripe stewed in rich tomato sauce with potatoes, chickpeas, spanish sausage and olives. Served with garlic or plain rice Beef And Pork Adobo Our very own knockout version of the famous Filipino dish. Served with garlic or plain rice and pickled papaya Seafood Pasta Prawns and tender squid rings with fresh veggies cooked in creamy alfredo sauce with fusili
Fabada Gonzo’s own version of an old Spanish recipe made with white beans, tender pork chunks and a variety of Spanish sausages and bacon. Served with a choice of garlic rice, plain rice, or garlic bread Hearty Clubhouse Sandwich Ham, cheese, chicken salad, egg and veggies in a double decker sandwich of white bread. Served with Gonzo’s fries Cheeseburger Ground sirloin all beef patty with two layers of cheese, lettuce, tomatoes and caramelized onions in a burger bun. Served with Gonzo’s fries Molten Choco Lava Warm choco lava cake, topped with a scoop of vanilla ice cream and drizzled with chocolate syrup
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SENTRO 1771
Luzon :: Metro Manila :: Makati City
sentro1771@gmail.com Level 2 Greenbelt 3, Ayala Center, Makati City PH: +63 2 757.3941/+63 2 756.3940 FAX: +63 2 757.3941 Sunday - Thursday 11:00am - 11:00pm Friday - Saturday 11:00am - 1:00am sentroserendra@gmail.com Serendra, Bonifacio Global City Taguig City PH: +63 2 856.0581 FAX: +63 2 856.0581 Sunday - Thursday 7:00am - 3:00pm 5:00pm - 11:00pm Friday - Saturday 7:00am - 3:00pm 5:00pm - 12:00mn Filipino Catering Takeout Indoor/Al Fresco Dining
When you think of Filipino cuisine, which you are likely to categorize fondly as comfort food, you will def initely think of Sentro 1771, another f ine dining gem from the Chateau Group of Restaurants. Widely recognized as the f irst in modern Filipino cuisine, Sentro 1771 reinvents traditional Filipino food by making use of local ingredients and employing methods in innovative ways. Its contemporary, open-style kitchen allows enthusiastic patrons to look in on the preparation of creative dishes such as lamb caldereta, sizzling tofu, and the house specialty – sinigang na corned beef – the tamarind broth of which is f irst tasted by diners to determine its sourness before it is served. This is the kind of customer satisfaction they guarantee. The food is always well presented and successfully brings the best of local and foreign dining experience to every table, making it a classical favorite among balikbayans and tourists alike. Without a doubt, Sentro 1771 has proven that Filipino food is truly world class.
sample menu selections appetizer::
chicken::
Fresh Smoked Fish Spring Rolls A fresh lumpia of tinapang bangus, salted egg, mustasa, onions and tomato
Sentro Roast Chicken One whole chicken stuffed with lemon grass & garlic, roasted until golden brown & crisp. Be ready to use your hands! Good for 3-4 persons
salads & vegetables:: Tomato Kesong Puti Salad Fresh tomatoes sliced and skinned, kesong puti, fresh and fried tomato-anchovy dressing Shrimp Tops Salad A refreshing salad of fresh sayote tops with a light mayo dressing & topped with pink shrimps, boiled eggs, tomatoes and onions Aloha Squash Hawaiian palm & squash sautéed with ginger & garlic & cooked in coconut milk
noodles:: Spinach & Glass Noodles Quickly stir-fried in bright green spinach and vermicelli mung bean noodles
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SPRING/SUMMER 2009
house specialty:: Sinigang na Corned Beef “You’ve got to try it to believe it!” Corned beef and short ribs and boneless shanks in tamarind broth with native vegetables
meat:: Lamb Caldereta Def initely for lamb lovers! Australian boneless lamb shoulder stewed in a not-really-spicy way with carrots & bell peppers Crispy Pork Ribs Deep-fried baby back rib f ingers
served on the side with tamarind sauce. You have to use your hands!
seafood:: Rated GG This is a great discovery! Galunggong f illets fried in garlic, oil and topped with browned garlic Catf ish Adobo Flakes Hito cooked adobo style in vinegar, native garlic and yellow ginger then fried with all the garlic until crisp
* breakfast dishes:: Using whole wheat breads, brown rice and organic eggs (* Serendra branch only)
Ginisang Tinapa Flakes with bagoong Boneless Chicken Arroz Caldo Kuisinero Fried Rice Rice sautéed with tuyo f lakes, lots of garlic - topped with fried egg
TIN HAU
Luzon :: Metro Manila :: Makati City
www.mandarinoriental.com/manila
Ref lective of the heritage steeped in the orient is Mandarin Oriental’s Tin Hau. Named after the Chinese Goddess of the Sea, Tin Hau serves a combination of traditional and contemporary Chinese dishes and ingredients presented with a modern approach by Malaysian-born Executive Chef Hann Furn Chen. Specialty dishes include the Beijing (Peking) duck cooked three ways, the Buddha jumps over the wall soup, the two-ways chicken, and dim sum choices. Monthly set menus such as Hunan cuisine, sea bass and salmon, hairy crab, clay pot, and Cantonese cuisine highlight either an ingredient, a way of cooking, or a regional cuisine. The interiors consist of Chinese jars, screens, Oriental arts and cabinets, antique brickwork, parquet f looring, and f loor-to-ceiling glass walls overlooking an Oriental garden and a view of the Captain’s Bar. The ambiance is warm but elegant. Tin Hau also serves an a la carte menu, set menus for lunch and dinner, monthly food festivals, and a wine list. Tin Hau has won a number of awards, including an award from the Hong Kong Tourist Association as the Best Restaurant in Southeast Asia, making it an icon in the Filipino culinary scene.
2/F, Mandarin Oriental, Manila Makati Ave., Makati City PH: +63 2 750.8888 FAX: +63 2 857.4797 Tuesday - Saturday Lunch: 11:30am - 2:30pm Sunday Lunch: 11:30 am - 3:00pm Monday - Sunday Dinner: 6:30pm - 10:00pm Chinese Banquet Catering Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smar t Casual
sample menu selections Buddha Jumps Over The Wall Soup
Tin Hau Five Happiness Barbeque combination platter
Wok Fried Suckling Pig Cutlets With leek and onion
Baked Slipper Lobster With bacon, garlic and mayonnaise
Braised E-fu Noodles With crab meat, mushrooms and bean sprouts
Two-Ways Chicken
Steamed Live Garoupa With minced pork and mei cai in soy sauce
Chilled Sweetened Cream Corn Pudding And Deep Fried Red Bean Paste Wrapped in mash taro coat with fluffy almond slice
Peking Duck Served with traditional condiments and Chinese pancake Pan Seared Beef Tenderloin With chef’s special honey pepper sauce Steamed White Seabass Fillet With rainbow vegetables in celery sauce Deep Fried Shrimps With sliced almond and mayonnaise accompanied with baked green mussels and curry paste
Deep Fried Dragon Beard Crab Claw Stuffed with shrimp mousse accompanied with pan fried fresh enoki mushrooms roll with beef tenderloin and black pepper sauce Deep Fried Soft Shell Crabs With spicy garlic salt topped with chicken floss Braised Abalone With mushrooms, vegetables and golden brick tofu tower
Deep Fried Vanilla Ice Cream With fruit cocktail, cream corn sauce, and chilled glutinous rice roll with custard cream and fresh mango Baked Toast With Peanut Butter Sauce Topped with ice cream and chilled sweetened cream corn pudding with herb Osmanthus syrup
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UMU
Luzon :: Metro Manila :: Makati City
www.dusit.com G/F, Dusit Thani Manila, Ayala Center, 1223 Makati City PH: +63 2 867.3333 FAX: +63 2 867.3888 Monday - Sunday Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 10:00pm Japanese Indoor/Al Fresco Dining Private/Function Rooms Valet Parking Sunday Brunch Major Credit Cards Accepted Dress Code: Smar t Casual Reservation Required
Meaning “born of nature,� UMU is the new concept Japanese restaurant located at Dusit Thani Manila. UMU reinvents Japanese cuisine and transforms itself into a signif icant regular destination outlet by integrating a proprietary and distinctive food and dining experience. Head Chef Kenichi Kanauchi delights local and foreign guests as he presents a menu of traditional Japanese favorites and modern Japanese creations, such as their signature Wafu Steak. Guests are greeted by hostesses by the richly vivid doorway that marks the promise of entry into an experience of culinary pleasure. The use of corridors creates a sense of anticipation and arrival. The main dining room, which conveys a unique, chic, and natural feel, extends into the exterior with garden lighting that aims to dramatize shapes and colors. A f inalist in the 2008 Hotel World Global Hospitality and Design Awards, UMU is a haven of tranquility where enlightened design, creative cuisine, and sublime service redef ine the dining experience.
sample menu selections appetizer::
Salad::
Agedashi Tofu Deep fried bean curd with tempura sauce
Kani Sarada Crab stick with mixed vegetables
Unagi Maki Tamago Pan-fried Japanese omelette stuffed with eel
sashimi:: Shake Salmon
Rolled Sushi: Philippine Maki Mango and crabstick roll with flying fish roe Futo-Maki Egg, cucumber, prawn, grilled eel, dried gourd shavings, dried fish flakes
Maguro Tuna
Robata::
Kabuto Yaki Fish head - kam pachi Unagi Kabayaki Eel with sweet soy sauce Gindara Teriyaki Cod f ish teriyaki
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Umu Sarada Soba noodles mixed with assorted vegetables and onion dressing
SPRING/SUMMER 2009
Soup:: Miso Soup
Main Dish:: Wafu Steak U. S. rib eye - black angus
Tori Karaage Japanese fried chicken Ebi Tempura Prawns Japanese Hot Pot: Shabu-Shabu Thinly sliced U.S. rib eye (300 grams), bean curd, a selection of vegetables and vermicelli cooked in a traditional Japanese pan with broth at your table
Desserts:: Mochi Ice Cream Rice cake rolled with vanilla ice cream Sake Jelly Combination of sake, champagne, Japanese jelly & strawberry
ZENSES NEO-SHANGHAI CUISINE
Luzon :: Metro Manila :: Makati City
www.zensesphilippines.com G/F F109 A.Venue Mall Makati Ave., Makati City PH:+63 2 729.0043
Incorporating all the senses in the serving and dining experience is Zenses Neo-Shanghai Cuisine, the f irst and only restaurant of its kind. Owner Chef Johann Santos and wife Isis Yau develop Northern Chinese cuisine with a gastronomic twist to come up with a menu of molecular gastronomy, resulting in innovative combinations such as dragon’s breath chicken, strawberry ribs with coriander, chicken lettuce wraps, pipa tofu, buchi duo, and liquid nitrogen ice cream as well as sumptuous traditional Chinese dishes. The facade, with glowing blue neon lighting, blends well with the cozy, stylish, and urban chic New York-inspired interiors, utilizing subdued designs and minimalist wall decors with an oriental touch. The chill out bar on the second f loor serves a diverse array of mixed drinks, local and imported beers, and hip martinis and cocktails in addition to the premium liquor selections. For all kinds of inventive dishes, indulge in the newest and
Monday, Tuesday, Wednesday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 12:00mn Thursday, Friday, Saturday Lunch: 11:00am - 2:00pm Dinner: 5:00pm - 2:00am Sunday 10:00am - 10:00pm Asian Chinese Continental International Bar Scene Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted
latest culinary zen-sation at Zenses.
sample menu selections appetizer::
strawberry sauce and coriander
rice and noodles::
Tempura Lychee Overloaded with curried crab meat
Braised Pork Knuckle Chunky pork knuckle slowly braised in sweet chinese gravy, it’s fall-off-the-bone tender (30 min. cooking time)
Emerald Fried Rice Zenses’ recommendation for picky vegetable eaters. It’s so good that you wouldn’t even know you are having them!
beef::
desserts::
Beef in Black Pepper Sauce Tender sirloin slices quickly stir-fried in a piquant peppercorn sauce
Nitro-Ice Cream (Tableside) Lavender, osmanthus, green tea, rose, bacon & egg, baileys, amaretto. Ice cream made from scratch, done right at your table
Zenses’ Cheesy Chicken Flutes
salad:: Ocean Memory Sea grapes served with sound of the ocean, bubbly citrus and coconut air
chicken:: Refreshing Chicken Lettuce Wraps Wok tossed minced chicken marinated to perfection served with iceberg lettuce, to wrap and enjoy Dragon’s Breath Chicken Super Spicy! Chunky chicken cubes buried in a red hot chili hill and peanuts!
pork:: Strawberry Ribs Slow-cooked ribs with a perfect match
seafood:: Blued Grouper Golden-fried whole grouper sitting on creamy blue cheese sauce with grilled pineapple
vegetables:: Pipa Tofu With Salted Egg Air Quennelles of tofu with chinese spices and seasonings coated in salted egg air - cooked to perfection
Buchi Duo Glutinous rice balls stuffed with chocolate ganache and a hidden surprise for a kick - creamy vanilla ice cream to soothe the aroused sensation that follows Ginger Tapioca Brulee French inspired Asian f lavors our popular dessert with an exciting twist
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CASA ARMAS
Luzon :: Metro Manila :: Mandaluyong City
casa.armas@yahoo.com.ph The Podium 18 ADB Avenue Or tigas Center, Mandaluyong City PH:+63 2 687.3665/+63 2 687.3370 Greenbelt Monday-Sunday Lunch: 11:00 am-3:00 pm Dinner: 5:30 pm-12:00 mn
Jupiter Monday-Sunday Lunch: 11:00am-2:00pm Dinner: 6:00 pm-9:30pm
The Podium Monday-Thursday 7:00 am-10:00pm Friday-Saturday 7:00 am-11:00pm Sunday 10:00 am-10:00pm
Trinoma Monday-Thursday 11:00 am-10:00pm Friday-Saturday 11:00 am-11:00 pm
Casa Armas Tapas Bar Y Restaurante lives up to its authentic Spanish cuisine. For those who are craving for tapas and other timeless Spanish favorites like the paella or cochinillo, you can visit any of the four branches in Makati City, Ortigas Center, and Quezon City. Casa Armas is an interesting restaurant as it blends both the traditional and contemporary. It serves an extensive menu of carefully selected traditional Spanish dishes that will surely satisfy. The restaurant design is simple yet warm, a mix of modern with touches of rustic and Spanish bistro ambiance. Friendly but still professional staff will take care of your needs from start to f inish of every meal. With food, service
Spanish Catering Indoor/Al Fresco Delivery Dining (Seasonal) Full Bar Private Room Live Music/ Takeout Enter tainment Wine List
and ambiance this good, it’s easy to see why the place is f illed with happy diners drinking glasses of Spanish wine, talking and feasting on sumptuous Spanish dishes.
sample menu selections tapas::
carnes::
Chorizo Frito Delectable Spanish Sausage fried in olive oil
Solomillo Ala Pobre Tenderloin with garlic topping
Boquerones Fresh Spanish anchovies in olive oil, garlic and minced parsley
File Minon Fillet mignon
Roast baby pig (please order 5 hours in advance) Asado De Pollo Ensu Jugo Special roast chicken (please order 4 hours in advance)
Chulletas De Cordero Ala Parilla Grilled lamb chops
Chuleton Segoviano Certif ied Angus Beef cooked and served the Segovian way
Lengua Estofado Ox tongue
Parilladas De Pescados Grilled assorted f ish
paellas::
postres::
Paella Valenciana Paella with pork, chicken, seafood and vegetables
Pijama Custard, peaches and ice cream mix
Paella Negra Black paella with squid ink
Flan Al Caramelo Caramel Custard
Tabla Spanish cold cuts platter
Paella Verdura Vegetable paella
Croquetas De Jamon/Pollo Creamy ham/chicken croquettes, served hot
platos especiales::
Canonigo Soft meringue cake with custard sauce
Salpicao Succulent beef tenderloin cubes in olive oil and garlic Table Casa Armas Especial A glorious selection of ham, cheese, sardines, chorizo, salami, olives and asparagus in one grand platter. A marvelous treat!
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SPRING/SUMMER 2009
Cochinillo Al Horno Ala Castellana
Tiramisu Moist Coffee Cake
LA COCINA DE TITA MONING
Luzon :: Metro Manila :: Manila
www.lacocinadetitamoning.com
Dining at La Cocina de Tita Moning is like dining at a relative’s home. The experience brings back memories of times spent with loved ones while partaking of serving after serving of delectable Filipino and Spanish dishes. Based on heirloom recipes passed on from generation
315 San Rafael St. San Miguel District Manila PH: +63 2 734.2146/+63 2 734.2141 All lunches and dinners are strictly by reservation only.
to generation, the menu includes standout favorites such as the Lengua cooked in white wine, Paella Valenciana, and whole baked Lapu-lapu. The restaurant is an actual ancestral home and museum in one, adorned with decorations and antiques that prominently display our rich cultural heritage. Filipinos, as well as tourists, frequent La Cocina, no doubt attracted by the warm Filipino hospitality and the personalized service demonstrated by the friendly staff that is sometimes quite diff icult to f ind in other establishments. In addition, going to La Cocina is
Filipino Spanish Delivery Wine List
as close to the heart and soul of the Filipino experience when it comes to dining at its f inest.
sample menu selections classic menu, menu 1::
filipino menu, menu 2::
tasting menu, menu a::
Sopa De Oro Cream of pumpkin soup
Tinolang Manok Native chicken broth with boiled chicken in a ginger broth with vegetables
Sampler of Three Cold Soups: La Cocina Gazpacho Vichysoisse w/ Crispy Matchstick Potatoes. Ajo Blancos Con Uvas
Fresh Green Salad With Bacon and Caramelized Onions Topped with shaved parmesan and a basil-dijon vinaigrette Tita Moning’s Chicken Relleno With sautéed fresh vegetables and organic brown rice Caramelized Saba Bananas With Vermouth and a Fresh Fruit Platter Tita Moning’s Bread And Butter Pudding Barako Coffee, Herb Tea (from our garden) or Native Chocolate
Ensaladang Filipino Grilled eggplants with tomatoes, onions, native salted duck eggs and homemade vinaigrette Our Slowly Roasted Pork With its own chicharon, candied sweet camote, sotanghon guisado (native glass noodles), sauteed fresh ubod, organic brown rice Turon of Banana & Tita Moning’s Bread Pudding With native hot chocolate cups
La Cocina Gambas Al Ajillo With tomatoes stuffed with wild rice risotto and roasted eggplant salad Beef Tasting: Solomillo Medallions, Potatoes In Their Jackets Thin slices of Lengua Cooked in White Wine Sautéed fresh ubod, organic brown rice Trio of Three Desserts: Chocolate Pot Au Creme Tita Moning’s Bread Pudding Fresh Mango Crumble with Ice Cream
www.dineasiaguide.com
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UNIT 8 CAFÉ
Luzon :: Metro Manila :: Pasay City
South Wing, G/F Enter tainment Mall SM Mall of Asia PH: +63 2 804.0853 +63 2 334.7984 FAX: +63 2 804.0853
Simple. Elegant. Fresh. All these best describe Unit 8 Café, the newest dining
Monday - Sunday 10:00am - 10:00pm
destination at the SM Mall of Asia. Unit 8 Café serves food in a modern and relaxed
American Asian Grilled Seafood Steaks Thai Vegetarian
ingredients and the simplicity of the preparation, making it quicker, easier, lighter, fresher,
Indoor/Al Fresco Dining
manner not limited by traditions or cultural inf luences that focuses on the freshness of the and reasonably priced. Fried lasagna, eggplant rollini, fruity wonton salad, penne pasta, and f ish in light soy comprise the continental and Asian fusion cuisine using the freshest locally available f lavors in season. Unit 8 Café also offers a range of bar chows, sandwiches, hot meals, desserts, and nibbles at any time of the day. Clean lines, white f inish, ambient lighting, and soft music are used to further highlight the casual atmosphere. Cozy sofas with invitingly soft armchairs are clustered together and strategically scattered on both the street and in the main dining, providing a physical space arranged like a comfortable pad that you long to go home to at the end of a busy working day. Entering Unit 8 Café will instantly remind you of a central gathering place between family, friends, and even colleagues.
sample menu selections starters::
pasta & sandwiches::
Chili Crusted Tofu Golden fried crusted Tofu cubes, served with Sweet Chili sauce
Baked Penne Pasta Baked layers of Penne pasta in meat and creamy sauce. Recommended for sharing!
Crisp Fried Whitebait Seasoned then fried with Asian Tartar, Spicy Mango Aioli and Soy Vinegar Fruity Wonton Salad Crisp fried berry f illed cheese wontons with glazed walnuts and dried cranberries on a bed of mix greens tossed with raspberry vinaigrette Grilled Teriyaki Skewers Grilled Chicken skewers basted in Teriyaki sauce Fried Lasagna Rolls Bite size lasagna served with a twist. Rolled not layered, fried not baked; Served with marinara sauce. A must try !
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Eggplant Rollini Rolled Eggplant crisp stuffed with herbed cheese on a bed of Marinara sauce Cafe Burger 1/3 lb. beef burger with fresh tomato relish & caramelized onion on a soft bun. Served with Fries
mains:: Salisbury Steak & Fries With mushroom cream and garden fresh salad Fish Munierre Pan seared f ish f illet with smashed chat potatoes and green beans on lemon butter sauce
Grilled Rib Eye Steak 8oz grilled Rib eye f illet cooked to your liking, served with Mushroom compote and fresh salad tossed in House dressing Asian Style Barbecued Chicken Skewered skinless chicken thigh marinated in our sweet and spicy Asian inspired barbecue sauce. Served with fragrant rice & garden salad.
desserts:: Frozen Mango Tango Frozen layers of mangoes, cream and toasted cashew, topped with a dollop of whipped cream f inished with a tangy mango sauce White Chocolate Bread Pudding Served ala mode with vanilla ice cream on whiskey sauce Orange Granita Crushed ice f lakes of orange pulp served in its shell. Simply refreshing!
THE FRENCH CORNER
Luzon :: Metro Manila :: Muntinlupa City
Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang, Muntinlupa City PH: +63 2 771.2346 FAX: +63 2 771.0549
Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for f ine French Mediterranean cuisine. The French Corner offers a ref ined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths, and exquisite art pieces hanging on the walls. Still, the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many f ine dining scenes around the country. Dishes such as The French Corner’s pan-fried goose liver salad, the lamb rack “herb de provence”, and roasted Chilean sea bass are clean on the palate and prepared in a “neo-classic” style of cooking. Discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer at The French Corner.
Monday – Sunday Breakfast: 6:00am - 10:30am Lunch: 11:00am - 3:00pm Dinner: 5:00pm - 11:00pm Piano Bar: 5:00pm - 12:00mn Continental Filipino French Italian Mediterranean Barbeque/Grilled Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Valet Parking Wine List Major Credit Cards Accepted
sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy dressing The Manor Salad Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms
soup::
Chef Ricky’s Peso Angel hair with sautéed prawns & calamari in olive oil f lavoured with anchovy capers in garlic pesto with fresh diced tomato, dried chilli & parmesan shavings
Baked Baby Lamb Rack Herb de Provence Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes
creative combinations::
Pan-fried Chilean Sea Bass In ginger saffron sauce with parsley potatoes & tomatoonion compote
Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with Caesar salad
desserts::
Chefs Special Soup Daily from Baguio’s best produce
Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables
Cheesecake with Chocolate Bits Served with vanilla sauce
Special requests:: Should you wish to have a special soup prepared, we are happy to do so
Baked Chicken Saltimbocca In thyme Jus with potato wedgegarlic-shallot conf it steamed brocolli
Souff le “Le Chef” With peach, lady f inger & apricot brandy
chef’s creative pasta::
classic favorites::
Banana Split “Le Chef Style”
Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce
Aged U.S. Prime Rib-Eye (300 g) Served with your choice of sidings - rice or potato
Traditional Chocolate Mousse Cheese Platter
www.dineasiaguide.com
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GRAN CAFFE CASANOVA
Luzon :: Metro Manila :: Quezon City
grancaffecasanova@gmail.com The Clubhouse, Corinthian Hills, Temple Drive, Quezon City PH: +63 2 638.2989
Gran Caffe Casanova is the perfect location for a dining rendezvous away from the hustle and bustle of the city. Named after famous Venetian adventurer and
Monday - Sunday Lunch: 11:00am – 2:30pm Dinner: 5:00pm – 11:30pm
author Giacomo Casanova, the restaurant offers a great view overlooking Quezon City
Italian
the best quality ingredients from Italy, which also includes beef carpaccio and itaca salad
Delivery Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Advised
and the neighboring cities of Pasig and Marikina. Homemade pastas like papardelle nere al granchio and capelli d’ angelo sparagini e speck dominate the authentic Italian cuisine using for appetizers and osso bucco for main course. One of the owners Shai Villalon, accredited with the Court of Master Sommeliers in the UK, also shares with guests her own personal recommendations on wine and food pairings. The murano glasses, mirrors, chandeliers, and paintings of Venice on the walls, including a Venetian canal mural at the bar, envelope the interiors with that Venetian look and feel, providing a relaxing, cozy, and romantic atmosphere. Anyone looking for good food and a soothing experience away from the crowd, but not that far away will def initely f ind solace by dining at Gran Caffe Casanova.
sample menu selections antipasti:: Gamberoni Con Coppa Cocomero E Aneto Prawn cocktail with watermelon and dill mayo Vongole Veraci Allo Zenzero Clams cooked in wine with ginger sauce Piatto Di Affettati, Misti Selection of Italian cold cuts, cheeses and olives
insalate:: Casanova Lettuce,cucumber,ham,pineapple, chicken breast and croutons in mustard dressing
specialita della casa:: Papardelle Nere Al Granchio Homemade squid ink-colored pasta with crab meat in olive oil and white wine
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Tagliatelle Al Porcini Homemade tagliatelle with porcini mushroom in white sauce and parmesan cheese on top Fettucine Salsiccia E Funghi Homemade fettuccine with Italian sausage and mushroom in red sauce with parmesan cheese
risotto:: Risotto Al Tartufo Bianco White truff le risotto Risotto Formaggi Cream sauce made with 4 kinds of Italian cheeses
pasta:: Al Pesto Homemade pesto of basil, pine nuts, pecorino, parmesan cheese, garlic and extra virgin olive oil Papardelle Nere Al Granchio Homemade squid ink-colored pasta with crab meat in olive oil and white wine
pizze:: Canal Grande Smoked salmon, pesto, mozzarella, feta and olives Quatro Stagioni Four different tastes: Boscaiola, Napoli, Frutti Di Mare,Casanova
secondi:: Petti Di Pollo Spadellati Salvia Chicken breast sautéed in olive oil and sage Costarelle D’Agnello Pan-fried lamb ribs served with green olive salsa
dolci:: Panna Cotta Tiramisu Classico Zuppa Inglese Classico
NINYO FUSION CUISINE
Luzon :: Metro Manila :: Quezon City
www.ninyo.ph 66 Esteban Abada St., Loyola Heights, Quezon City PH: +63 2 426.0301 +63 917 538.5813
Formerly known as In-Yo, Ninyo creates the fusion of European and Asian cuisines with unusual combination of ingredients to make new dishes for a unique dining experience. Ninyo, a variation of the word “inyo” in Filipino, experiments with different f lavors, textures, and techniques to come up with original concoctions artistically prepared by Chef Niño Laus. Specialties include the baked pili-crusted unagi, miso-marinated French rack of lamb, and duck leg conf it. Bestselling dishes include the wagyu top blade, honey-glazed grilled salmon, and Chilean sea bass conf it. A veil of millionaire’s vines hanging from a tree and koi f ish in a pond welcome guests. Antique and contemporary furnishings def ine the interiors dominated by an assortment of wood carvings, capiz windows, and art works. The restaurant attracts a mix of diners from families enjoying quality time to college sweethearts sharing a romantic moment together. The relaxing homey feel, eclectic interior design, scenic outdoor landscapes, and creative dishes all make Ninyo Fusion Cuisine truly one-of-a-kind.
Tuesday - Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 10:00pm Asian French International (Asian - European) Japanese Indoor/Al Fresco Dining Private/Function Room Valet Parking Wine List Major Credit Cards Accepted Reservation Required (on weekends & on special occasions) Dress Code: Smar t Casual Gazebo Koi Pond/Garden/Water Landscape
sample menu selections appetizer:: Trio Of Oysters Oyster Rockefeller topped with red lumpf ish caviar (ebiko), baked oyster with foie gras Asian Hollandaise and Wasabi fried oyster with citrus mayo dressing Oven Baked Sushi Style Prawn Roll Served with salad greens topped with 3 caviars
salad:: Shitake Conf it Salad With honey ponzu dressing sprinkled with crispy julienned tofu, seasonal fruits and assorted mixed greens Smoked Duck Breast Tossed in wild cranberry ponzu dressing, assorted greens with grilled watermelon and cantaloupe
entree:: Baked Pili Crusted Unagi Topped With
Butterscotch Cotton Candy Served With Pan Seared Foie Gras In Dalandan Miso Pili crusted in truff led Unagi sauce with oboro sushi rice, shiitake conf it and buttered asparagus, garnished with Hajikami Oven Poached Lapu-Lapu With assorted mushrooms, mixed vegetables, Chinese chorizo, and Manila clams in Dashi broth Sautéed Seafood Medley With Wasabi Coconut Sauce Sautéed prawns, squid, tuna, salmon, Manila clams, New Zealand mussels and shiitake mushrooms, drizzled with wasabi and coconut cream sauce, served with steamed Japanese rice Chilean Sea Bass Conf it Set on blue swimmer crab and edamame ravioli in tomato Uni sauce Duck Leg Conf it Served with mango pilaf, buttered asparagus spears, cherry tomato
conf it, grilled tropical fruit skewers and balsamic teriyaki duck jus Wagyu Top Blade Topped with shiraz braised maui onion, set on shiitake mushroom risotto infused with truff le, served with miso glazed vegetable with tarragon garlic butter Pig Trotters Katsudon Style Crisy fried Shiraz braised pig trotters drizzled with katsudon sauce set on foie gras fried rice topped with watercress relish in raspberry dressing
pasta:: Pasta Alle Vongolle Linguini pasta with Manila clams sautéed in garlic and chorizo Shiitake Mushroom Udon With Light Soy & Garlic Sauce Served with broccoli and asparagus Pesto Cream Pasta Served with Cajun spiced chicken strips
www.dineasiaguide.com
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Serving country-style Italian dishes is Balducci. With two branches to boot, Balducci was taken from the name of the Italian family famous for exporting Italian cuisine all over the world. Since December 2006, this casual dining place has been entertaining patrons with the f inest in comfort food, like raviolis and lasagnas but served in a more homey style. Cold cuts and salamis are displayed in a refrigerated deli. Orders are taken straight from the display and sliced as needed. The mortadella, salamis, parma ham, and an assortment of cheeses are served on a block of wood, making you feel like you’re in a café somewhere in Italy. A favorite among regulars is the basic onion soup served on a small tureen with a crust baked over it. The classic French-style soup with a twist of Italian makes use of mozzarella baked with the soup, producing a more delicious f lavor and texture. Chef Patron Moreno Mattei describes his creation as a “genuine comfort food in a bowl.” Specialties include grilled steaks, homemade pastas and pizzas, and the must-try grigliata di carne miste alla Balducci. The dish is a celebration of the meats of the earth with roast potatoes, zucchini chips, and thick chunky peppers combined with a choice of meats and sausages that are grilled to perfection. The façade of Balducci is f illed with red bricks that resemble an old Trattoria in Tuscany. The classic yet relaxing interiors give credence to the ceramic tile-topped tables and chairs set up comfortably, contributing to the warm and more laid back atmosphere. “Easy dining” completely illustrates the concept of Balducci. Honest-to-goodness Italian cuisine can be enjoyed without all the fuss that goes with f ine dining. The dining experience will make you feel more at ease. Because at Balducci, you are family!
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BALDUCCI
Luzon :: Metro Manila :: Taguig City
www.loperagroup.com Unit C104 G/F Serendra Piazza Bonifacio Global City, Taguig City PH: +63 2 856.0676 +63 2 856.0865
sample menu selections
Eastwood Mall, Eastwood Cy ber Park E. Rodriguez Bagumbayan Quezon City PH: +63 2 704.2144
antipasti Carpaccio di Manzo con rucola e parmigiano Slices of cold beef tenderloin carpaccio on a bed of fresh arugula, topped with shaved parmesan cheese
Monday - Sunday 11:00am - 11:00pm
Gamberi alla “Gambas in salsa piccante” Prawns, Gambas style, in our spicy sauce
salad Caesar’s Salad Romaine greens in an authentic Italian Cesare, topped with pan-fried Italian pancetta and crisp croutons
pasta Fettuccine all’uovo alla marinara con porcini Our seafood fettucine with porcini mushrooms
Italian Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted
Gnocchi alla Gorgonzola Gnocchi in a rich gorgonzola cream sauce
main course Gamberoni alla Griglia Fresh king prawns grilled in extra virgin olive oil, limone, and fresh herbs Tagliata di Manzo Al Barolo Prime cut of beef cooked in Barolo wine
pizza Salmone affumicato, mascarpone e caviale Smoked salmon with fresh Mascarpone cheese and caviar Siciliana-pomodoro, Mozzarella, melanzane, salsicce Fresh Mozzarella, fresh tomatoes, & capers with anchovies & Italian sausage
dessert Tartufo Cake Blueberry Cheese Cake
www.dineasiaguide.com
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CAV WINE SHOP - CAFÉ
Luzon :: Metro Manila :: Taguig City
www.cavwine.com G/F The Spa Bldg. Lot 5, Quadrant 8, City Center, Bonifacio Global City, Taguig City PH: +63 2 856.1798 FAX: +63 2 856.1796 Sunday - Thursday 11:00am – 1:00am Friday - Saturday 11:00 am – 2:00 am Continental Banquet Catering Private/Function Rooms Wine List Major Credit Cards Accepted Wine Shop Wine Catering
Among the newly-opened establishments at The Fort, CAV Wine Shop Café stands out as one of the best in terms of modern European cuisine. This full-service restaurant, widely recognized for its gourmet fare, focuses on simplicity and deliciousness. CAV is also popular for its classic wine and food pairing, boasting of an extensive quality wine selection supplied thru its famous Enomatic Wine Dispenser. Specialty and best-selling dishes include the Chilean Sea Bass and the Dry-aged US Angus Rib Eye. The simple facade is a paradox of its modern interiors, which suggests rustic elements with its cavernous wooden ceiling and white brick walls. The café-bar lounge area welcomes guests with modern chandeliers and a high-seating communal table, seamlessly designed with the secluded dining area at the back. Share an extraordinary dining experience and indulge in the wonderful world of good food and f ine wine at CAV.
sample menu selections starters::
main course::
Yellowf in Tuna Carpaccio Ginger-Wasabi Mayonnaise Paint. Mesclun Micro Greens
Meuniere of Lemon Sole Roasted Barley “Risotto”. Sprouts. Caper Mousse. Champagne Froth
Malagos Farm Goat Cheese Croquetas Sweet & Sour roasted Beets. Salad Garnish
Baked Butterf ly Prawns Garlic Herb Butter. Lemon Risotto. Asparagus
Home cured Salmon Pastrami Soft poached Organic Egg. Mesclun Greens. Sauce verte Duck Foie Gras Terrine Onion Marmelade. Herb Mesclun Bouquet. Sour dough Toast Sea Urchin Bisque Squid Noodles. Salmon Roe. Watercress Ice Cream Roasted Corn Soup Unagi & Foie Gras Sandwich. Sprouts Duck Conf it Ravioli Portobello. Duck Juice. Foie Gras Foam
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Glazed Lamb Belly Saffron Parmantier. Roasted Eggplant. Zucchini & Mint Dry Aged US Angus Rib eye on the Bone 21oz. Wild Mushroom Ragu. Spinach Gratin. Country Fries
desserts::
Chilean Sea Bass Corn Puree. Cherry Tomato Compote. Roasted Clam & Onion Broth
Yogurt Panna Cotta Bordeaux Wine Syrup. Spice poached Pear. Sherbet
Angus Beef Short Ribs Creamy Canellini Beans. Kamote Curls. Burgundy Sauce
Home made Fruit Sherbets Passion. Kiwi. Guava. Guyabano
Cornish “Coq au Vin” Red Wine Leg. White Wine Breast. Mountain Rice. Shallot Conf it French Duck Breast Truff le Macaroni. Red Cabbage. Capers. Duck Juice 48 hour Lamb Shank Moroccan Spices. Garlic. Okra. roasted Vegetable CousCous
French Crepe Cake Dayap Curd. Strawberry Soup. Peppermint. Champagne Valrhona Chocolate Souff lé Cake Grand Marnier. Ice Cream Melt. Mixed Berries Banana & white Chocolate Brulee Orange Juices. Caramel
CUILLÈRE
Luzon :: Metro Manila :: Taguig City
www.cuillere.com.ph
Combining regional dishes and popular bistro fare is Cuillère, a new restaurant at Serendra. Cuillère, which means “spoon” in French, serves authentic French comfort food at reasonable prices. Bestsellers include French onion soup, warm goat cheese salad, moules frites, burgundy snails, duck conf it, tenderloin steak with blue cheese sauce, baked cream dory, sea bass on black ink risotto, f lourless chocolate cake, prof iteroles, and surprisingly, carabao milk shakes from Chef Katrina Kuhn-Alcantara’s Arce Dairy heritage.
Units 1C - 06 & 1C - 07 Serendra, Bonifacio High St., Bonifactio Global City, Taguig PH: +63 2 856.3325 TF: +63 2 916.7394 Monday - Friday 11:00am - 11:00pm Saturday & Sunday 10:00am - 11:00pm French
Inside, a mural of a typical French side street will transport you to a neighborhood French brasserie. The ambiance will instantly make you feel that this is a casual venue for engaging in relaxing conversations and more importantly, for feasting on delicious French fare. The bar has a variety of wines, aperitifs, and digestifs to help you see la vie en rose. The place can be rented for functions which can accommodate an indoor seating capacity of 50 persons. It also caters to weddings and other special events. At Cuillère, highly personalized service is manifested by waiters familiarizing themselves with the names of regular customers and usually, how they want their steaks done.
sample menu selections soupes::
croques::
French Onion Soup Slow-cooked caramelized onions in beef broth with croutons, topped Gruyère cheese gratin
Croque Madame Croque monsieur topped with egg, served with fries and aioli
salades:: Arugula With Warm Goat Cheese Salad Arugula with basil vinaigrette, cherry tomatoes and pine nuts, topped with warm goat cheese and drizzled with honey
entrees:: Moules Frites/Mussels and Fries Mussels steamed in white wine sauce, served with fries Burgundy Snails Baked escargots in butter garlic and parsley, served with baguette Tenderloin Tips With Blue Cheese Sauce Tenderloin tips and sautèed mushrooms with blue cheese sauce
pasta:: Chorizo Arrabbiata Angel Hair pasta in chorizo arrabiata sauce
plats:: Chicken Ala Creme Chicken leg and thigh with lardons and seasonal mushroom, drizzled with truff le oil, served with herb-buttered linguine Baked Cream Dory Cream Dory f illet baked in wax paper, served with Ratatouille or Ratatouille Rice Baked Prawns Thermidor On Black Ink Risotto Baked Prawns on Black Ink Seafood Risotto with Grana Padano Slivers
Seabass On Black Ink Risotto Pan-seared seabass served with a choice of Risotto with Grana Padano Slivers Duck Conf it Duck conf it served with caramelized onions and garlic mashed potatoes Tenderloin Steak With Blue Cheese Sauce Beef tenderloin on a bed of spinach and artichokes with blue cheese sauce Pan-Seared Duck Liver Two slices of pan-seared foie gras with raspberry-infused port wine reduction Steak & Fries The all-time French brasserie favorite: 400g cut of US Prime Rib-Eye Steak served with beurre maitre d’hotel and fries on the side
desserts:: Carabao Milk Crème Brûlée Cuillere’s version of the timeless French classic made with fresh carabao’s milk www.dineasiaguide.com
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GAUDI
Luzon :: Metro Manila :: Taguig City
www.gaudi-restaurant.com inquiry@gaudi-restaurant.com G/F, Serendra, McKinley Pkway Bonifacio Global City, Taguig City PH: +63 2 856.0473 FAX: +63 2 856.0474 Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 11:00pm Spanish Vegetarian Catering Indoor/Al Fresco Dining Private/Function Room Takeout Wine List Major Credit Cards Accepted
Named after Spanish architect Antoni Gaudi known for his Modernist and highly individualized design, Gaudi Restaurant ref lects 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 pays tribute to her country by introducing modern Spanish cuisine as prepared and presented today around Spain’s diverse regions, hence the excellence of her signature dish, Chuleton Villagodio and bestselling dish, Arroz con Marisco complemented with a wide variety of superb 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.
sample menu selections appetizer:: Boquerones en Vinagre Marinated fresh anchovies Rollitos Gaudi Gaudi chefs’ own creation Spanish chorizo lumpias Pulpo a la Gallega Octopus with paprika, salt and virgin oil
hams, chorizos & cheese::
Fabada Asturiana Asturian kidney beans stewed with pork and chorizo
salad:: Ensalada Gaudi Tossed green drizzled with our special dressing Ensalada Chef Alexandra Garlic Shrimps on a bed of Mesclun
pasta & egg dishes::
Pica Pica Serrano ham, blood sausage, chorizo, chistorra and piquillo pepper platter
Canelones a la Catalana Canneloni pasta stuffed with lamb and liver pate in bechamel sauce
Plato de Ibericos Serrano ham, salami, chorizo and manchego cheese platter
Huevos Rotos Casa Lucio Fried potatoes and egg recipe from Casa Lucio
soup & casserole::
paella::
Gazpacho Andaluz Fresh tomato and garden vegetable soup (served cold)
Arros Amb Crosta Mixed paella with crusty egg topping - Alicante style
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Paella de Cordero con Setas Lamb and shiitake mushroom paella Paella de Cocido Spanish Cocido paella
fish & seafood:: Pescado a la Sal Market fresh whole f ish baked in rock salt (order 1 day in advance) Lomo de Mero Dos Salsas Pan-fried sea bass with pureed piquillo pepper and squid ink sauce
house specialties:: Chuleton Villagodio Certif ied Angus Beef prime rib grilled according to the methods of Villagodio. Price is served per kg Pariliada de Carnes Grilled lamb, beef & pork served with alioli potatoes. For two or more persons 1/4 Conchinillo al Horno 1/4 roast suckling pig
THAI AT SILK
Luzon :: Metro Manila :: Taguig City
thaiatsilk@yahoo.com.ph Unit IC12 G/F Serendra Piazza For t Bonifacio, Taguig City PH: +63 2 856.0386 – 87
Owner and Executive Chef Cecille Ysmael’s love for Thai food gave her the 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 furniture give the place a fresh look. A traditional wooden artwork from Southern Thailand covering one wall and soft Thai instrumental music recreate an atmosphere as authentic as the Thai menu. Highlight of the restaurant are the dishes that embody the 4S of Thai food: sweet, salty, sour, and spicy. House specials include Pad Thai noodles wrapped in an egg net, Green Chicken Curry and Pomelo Salad, all freshly-made. For those craving
Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm Thai Vegetarian Catering Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Required
for dishes outside the menu, Chef Cecille is willing to create them as long as ingredients are available, eighty-f ive percent of which are f lown 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 f ine Thai cuisine create an exotic experience truly Thailand, offering a dining establishment unlike anything Manila has ever seen.
sample menu selections appetizer::
curries and more::
rice and noodles::
Gai Sateh Chicken satay
Gang Ped Bped Yang Succulent roast duck in a red coconut curry sauce with grapes or apples and tomatoes
Pad Thai Thai-style fried noodles
Paw Pia Thaw t Deep fried spring rolls Tod Man Kung Thai shrimp cake Choo chee kung + roti Minced prawn in reduced red curry sauce served with roti bread Kung Sarong Deep fried prawns wrapped in egg noodles served with cucumber relish
salad:: Yam Som-O Pomelo and shrimp salad Neau Naam Cok Grilled beef with lemongrass salad
Phanaeng Neur Yang Beef in aromatic phanaeng curry Pla Kapong Neung Manao Steamed whole sea bass in lime chili sauce
Khao Khluk Kapi Fried rice with shrimp paste served with sweet pork and green mango julienne Khao Phad Ped Yang Roasted duck fried rice
sweets and desserts::
Poo Nim Phad Prig Thai Dam Stir fried soft shell crab with black pepper sauce
Ta Koh Sakhoo Tapioca pearl steamed cake (20 minutes preparation time)
Kae Mutsaman Boneless lamb mutsaman curry
Homemade Coconut Ice Cream
See Khrong Moo Yang Cinnamon and lemon marinated pork ribs barbequed to perfection
www.dineasiaguide.com
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Located at The Fort, L’Opera has established itself as the only place in Manila where one can f ind regional Tuscan cuisine at its best. Representing the “symphony” of the dining experience, it is the only Italian f ine dining restaurant in the city that offers ref ined but classic dishes served in warm Italian-style tradition. L’Opera doesn’t disappoint when it comes to the menu that uses the most authentic ingredients. This includes specialties like f iletto foie gras and ravioli duck truff le sauce, even taking its tartufo taglierini and panna cotta in conforming to the standard of discriminating palates. They also offer Florentine steak, but not all the time, where the meat is taken from the chianina, the largest breed of cow in the world. The dish is only cooked rare to bring out the intense f lavor, making it much more tender and tastier. For special occasions, the restaurant is also known for its fabulous caterings. True to form, L’Opera is reminiscent of the old, as its regular patrons will attest to, but refreshingly new at the same time, attracting a whole new set of clientele that enjoy style as well as substance. The interiors, conf ined within a vibrant red and brown motif, somehow emanate a romantic mood that creates a formal ambiance. Well-mannered modernity is evident when it comes to the architecture used, from the entrance to the main dining, the perfect combination of accents and accessories clearly manifest the characteristics of a contemporary setting, paving the way for a much more elegant and extraordinary culinary adventure. Consistently awarded as the best Italian restaurant in the country, L’Opera, where you will appreciate the “complete Italian dining experience,” truly deserves to be.
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Luzon :: Metro Manila :: Taguig City
L’OPERA RISTORANTE ITALIANO
www.loperagroup.com The For t Enter tainment Complex 26th Street cor. 5th Avenue Bonifacio Global City, Taguig PH: +63 2 889.3963 +63 2 889.2784
sample menu selections antipasti Salmone Affumicato Smoked salmon with our homemade Italian dressing of lemon and olio extra vergine di oliva
Insalata mista di mare Fresh cold seafood salad of shrimps, clams, squid, mussels, and cuttlef ish marinated in fresh limone and olio extra vergine di oliva served on a bed of crisp lettuce
pasta
Ravioli all’ Aragosta Our homemade lobster-f illed ravioli in a cream sauce Ravioli verdi di spinaci e ricotta al pomodoro Our home-made spinach ravioli with ricotta cheese in tomato sauce
Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm
Italian Bar Scene Catering Full Bar Live Music/Enter tainment Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted
Main course Filetto di manzo ai funghi porcini Grilled Prime US Beef Tenderloin in our porcini mushroom cream sauce accompanied by fresh crisp broccoli and greens Aragosta all’arancia, alla griglia o bollita Fresh whole Lobster in our orange sauce, served grilled or boiled
pizza Frutti di mare Mozzarella, pomodoro, garlic, and sautéed seafoods
dessert Sans Rival Meringue Torte with cashew & layers of butter cream Tartufo Cioccolato Italian chocolate gelato covered in a crust of crunchy chocolate chips with a red cherry core
www.dineasiaguide.com
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RODIZIO ROOFTOP GRILL
Luzon :: Pampanga :: Angeles City
www.holiday-inn.com/clark Holiday Inn Clark Rooftop Mimosa Drive, Mimosa Leisure Estate Clark Freepor t Zone, Pampanga PH: +63 2 845.1888 loc. 1317 +63 45 599.8000 loc. 1317 FAX: +63 2 843.1363 Monday - Wednesday 6:00pm - 10:00pm Thursday - Sunday Lunch: 12:00pm - 3:00pm Dinner: 6:00pm - 10:00pm Asian Grilled International Steaks Full Bar Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Dress Code: Smar t Casual Can be reserved for private functions
Home of certif ied Angus beef steaks is Rodizio Rooftop Grill, Holiday Inn Clark’s f inest specialty restaurant. Rodizio adopts the Brazilian roast/grill concept of service to offer a unique dining experience. It starts with a selection of appetizers followed by waiters going around tables and making slices out of a large skewer carrying different varieties of meat, mostly local cuts of beef, pork, or chicken. Aside from their famous “10-swords,” the restaurant also serves a Mongolian barbecue, an a la carte menu of signature dishes ranging from lobster bisque and cream of mushroom for soups, caesar and caprese for salads, prosciutto melon and Scottish smoked salmon for starters, to the main courses consisting of tiger prawns, Atlantic salmon f illet, rib f illet, tenderloin, even their very own homemade ice cream and Banoff i pie, among many others. The rustic and romantic atmosphere is complemented with an amazing mountain view during lunch and a cozy and stylish setting during dinner. The cellar bar has great wine selections to choose from. With Chef Dennis Barton at the helm, everyone deserves the Rodizio experience.
sample menu selections cold appetizers:: Tuna Carpaccio Thin slices of tuna brushed with pesto sauce and served with tomato-bell pepper salad, cracked black pepper, fresh parmesan and croutons Beef Carpaccio Thinly sliced beef marinated in olive oil and topped with toasted almonds, cracked bell pepper, fresh parmesan shavings and a bouquet of mesclun salad
hot appetizers:: Fricasse of Scallops And Mushrooms Pan-seared scallops with bordelaise mushrooms and scented with red wine sauce Ravioli Spinach, goat cheese and oregano ravioli with a tomato-herb coulis 94
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Thai Spring Rolls Combination of pork, prawn and vegetable spring rolls served plum sauce
churrasca barbeque:: Complete Rodizio Lunch Includes home-made soup, gourmet salad bar, a selection of ten swords, dessert bar and Mongolian Barbeque Complete Rodizio Dinner Includes hearty soup, western salad bar, a deluxe selection of ten swords, signature seafood gratin, dessert bar and Mongolian Barbeque
main plate:: Gratinated Crab Served With Mango Chutney Gratinated fresh crab sautéed with curry, vegetables and parmesan cheese
Home Style Tender Lamb Shanks Slowly simmered in stock, wine and vegetables, seasoned to taste Australian Mulwarra Rack of Lamb Shoulder Seasoned and served hot from the grill Lapu-lapu Fillet Grilled fresh local white f ish served with lemon wedge Norwegian Salmon Fillet Grilled salmon f illet served with lemon wedge Black Tiger Prawns Grilled and served with lemon wedge
desserts:: Moelleux Soft baked molten chocolate cake served with vanilla ice cream Glazed Lemon Nougat With Raspberry Coulis Frozen honey cream with crushed peanut brittle and lemon conf it
THE YATS RESTAURANT
Luzon :: Pampanga :: Angeles City
www.yatsgourmet.com Building 1998 Mimosa Drive, Mimosa Leisure Estate, Clark Freepor t Zone, Pampanga PH: +63 45 599.5600 (Reser vations) +63 2 844.5796 (Manila Off ice) +63 917 817.9441
Located at the Mimosa Leisure Estate in Pampanga, The Yats Restaurant is the ultimate dining destination for celebrities, politicians, business executives, and anyone desiring some pampering. Each visit is a feast for the senses with delectable dishes focusing on f lavor, artfully presented platings, sublime service, and an extensive wine list for perfect pairings. The casual, comfortable environment ensures the emphasis remains focused on the food. While the a la carte menu features an inviting array of modern European cuisine with an innovative twist to traditional dishes, you can choose from a variety of menus to suit your desired level of indulgence. For special occasions, the six-course wine-paired gourmet degustation dinner is recommended. Unsure which wine to order with your meal?
The Chef’s Specials include a carafe of wine specially
selected to enhance your meal. For a sampling of ‘The Best of Yats’, you can try the special set menu. Whichever menu you choose, rest assured that you’ll have a memorable meal where the careful selection of only the freshest and highest quality ingredients is evident.
Monday - Sunday 11:30 am - 11:30 pm French Italian Continental International Seafood Steaks Exotic/Fusion Barbeque/Grilled Banquet / Business Meetings Catering Private Dining Full Bar Wine List Major Credit Cards Accepted Reservation Recommended 80-Seating in Main Dining Area Dress Code: Smar t Casual
sample menu selections Pan Seared Fresh Goose Liver Accompanied by crisp mixed leaf lettuce, sautéed agaricus blazie mushroom and port wine reduction Cream of Roasted Pumpkin Soup Garnished with crisp apple smoked bacon and chunks of baby pumpkin Pan Roasted Chinese Barracuda Fish Fillet & Palawan Tiger Prawns Accompanied by sautéed Mediterranean vegetables and lemon parsley buerre Blanc Chicken Coq au Vin Slowly braised home farm chicken leg in vintage cabernet sauvignon wine, thyme garnished with baby pearl onion, fresh button mushroom and sweet carrot
Roasted Dutch Veal & Chinese Pink Duck Breast with Cassis Sauce Served with spinach and gaperon ravioli Char-Grilled Wagyu Beef Tenderloin Seared Foie de Canard Accompanied by sautéed fresh mushroom, savoy cabbage and wild berries sauce. Pan Seared Australian Kangaroo Loin with Oregano & Almond Crust Served with seasonal organic root of vegetables and cognac cream sauce Pork Loin Picatta Filled with French creamed cheese with spaghettini Butter & Herb Crusted Norwegian Fresh Pink Salmon Fillet Served with grilled Mediterranean vegetables and with anchovies and caper cream sauce
Steamed Barracuda Fillet On prawn & bacon hash cakes, carrot & ginger puree with lightly pickled red cabbage & spring onion sauce Thyme Roasted Argentinean Sirloin Roasted on the bone with croquette potatoes & roasted root vegetables A Duo of Crispy Pan Fried Norwegian Salmon & Barracuda Fillet With steamed seasoned rice, tomato vinaigrette & grilled eggplant Oven Roasted Stuffed Breast of Chicken Filled with creamed spinach Pork Loin Picatta Filled with French creamed cheeses with spaghettini
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FOREST HOUSE
Luzon :: Benguet :: Baguio City
www.foresthousebaguio.com 16 Loakan Road, Baguio City PH: +63 74 447.0459 Monday - Sunday Weekdays: 11:00 am - 12:00 mn Weekends: 10:00 am - 12:00 mn Filipino Vegetarian Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Wine List
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 the interiors of green and brown plaid-covered chairs, pinewood f inishing, and a yellow brick f ireplace evoke the 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 their wide selection of international cuisine, which continues to draw locals and tourists alike, particularly with signature items like Forest House homemade bagnet and Forest House wine-sauced chicken. For a true taste of Baguio City, Forest House offers warm and friendly service, great food, and homey ambiance, giving you casual dining at its f inest.
sample menu selections appeteaser:: 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, Hungarian and smoked sausages, sauteed in butter with onion rings Three Cheese Spring Roll A combination of mozzarella, cheddar and quick melt cheese
soup:: Forest House Bouillabaisse A medley of seafood cream soup
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Forest House Wild Mushroom Soup Cream based soup with wild mushroom Potato Cheese Chowder Creamy potato with melted cheese
salad:: Forest House Chef’s Salad Fresh garden greens in vinaigrette or thousand island dressing Crab and Mango Salad Organic greens with ripe mangoes and crabsticks with a choice of thousand island or strawberry dressing 3 Dip Salad A huge mix of fresh lettuce, strip of crispy cucumber,carrots & turnips with nuts, Def initely meant to be shared, which you hand wrap & dip in our very own strawberry dressing, blue cheese & honey vinaigrette. Truly a Baguio Experience
main dish:: Beef Tenderloin with
Sweet Peas in Ginger Spice Sauteed beef loin with sweet peas, ginger and red wine 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
pasta::
Spicy Tuna Linguine Mild spicy tuna f lakes in tomato concasse Linguine with Mushroom, Shrimps With picatta and mozzarella cheese sauce Fusilli Pasta with Pesto, Squid & Shrimps Tossed with our special chef’s pesto with squid & shrimp
LE CHEF AT THE MANOR
Luzon :: Benguet :: Baguio City
partypro@lechef.com.ph The Manor, Camp John Hay, Baguio City PH: +63 74 424.0931 loc. 1058
In the heart of Baguio City, Le Chef at The Manor is a dining destination for modern and classic Mediterranean cuisine. It offers a different dining experience from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the f ireplace at night give the place a romantic atmosphere. Le Chef’s dining area opens up to an outdoor patio where fresh crisp air unfolds the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many f ine dining scenes around the country. Prepared with passion are dishes such as executive salads, the peppered steak, and roasted Chilean sea bass, while an extensive wine list complements the delectable cuisine. Take home freshly-baked breads such as banana and chocolate peanut butter loafs or homemade sausages from the deli counter. Gracious service, elegant dining, and gastronomic delights make Le Chef at The Manor a fantastic reason to frequent the City of Pines.
Monday - Sunday Breakfast: 6:00 am - 10:30 am Lunch: 11:00 am - 3:00 pm Dinner: 5:00 pm - 11:00 pm Piano Bar: 5:00 pm - 12:00 mn Continental Filipino French Italian Meditteranean Barbeque/Grilled Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Wine List
sample menu selections hot & cold salad combination:: Breaded U.S. Scallops & Salad Panache In special salsa & balsamic creamy dressing The Manor Salad Assorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms
soup::
Chef Ricky’s Pesto Angel hair with sauteed prawns & calamari in olive oil f lavored with anchovy capers in garlic pesto with fresh diced tomato, dried chili & parmesan shavings
Baked Baby Lamb Rack Herb de Provence Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes
creative combinations::
Pan-fried Chilean Sea Bass In ginger saffron sauce with parsley potatoes & tomatoonion compote
Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with Caesar salad
desserts::
Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables
Cheesecake with Chocolate Bits Served with vanilla sauce
Special Requests Should you wish to have a special soup prepared, we are happy to do so
Baked Chicken Saltimbocca In thyme Jus with potato wedge-garlic-shallot conf it steamed brocolli
Souff le “Le Chef” With peach, lady f inger & apricot brandy
chef’s creative pasta::
classic favorites::
Traditional Chocolate Mousse
Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce
Aged U.S. Prime Rib-Eye (300 g) Served with your rice or potato
Chefs Special Soup Created daily from Baguio’s best produce
Banana Split “Le Chef Style”
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LA PRECIOSA
Luzon :: Ilocos Nor te :: Laoag City
www.lapreciosa-ilocos.com Rizal St. Laoag City Ilocos Nor te PH: +63 77 773.1162 +63 77 770.5129 FAX: +63 77 770.5130 Monday - Sunday 8:00 am - 12:00 midnight Filipino Seafood Steaks Barbeque/Grilled Banquet Catering Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Takeout
In the Northern part of the Philippines, La Preciosa offers authentic Ilocano dishes together with Continental, Filipino, and Spanish cuisines. La Preciosa was established in 1994 in honor of the late Preciosa Ablan Ventura Palma. The recipes are a legacy that Preciosa Palma learned from her mother which she passed on 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, relaxing, and homey atmosphere at the main dining area, the veranda, the mini-hall or the newly renovated private dining room. The reasonable prices and authentic Ilocano dishes make it a f ine dining restaurant destination in Laoag City. “Three generations, only one name to remember� - La Preciosa.
sample menu selections ilocano favorites salad/appetizer:: 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,
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two local favorites bagnet and pinakbet combined creating a soulful and delectable dish Dinengdeng/Baridibud Native seasonal vegetables cooked with sweet potato making a pasty sweet and salty vegetable soup dish Pinakbet with Sitcharon A staple dish to all Ilocanos, tiny local vegetables simmered in f ish paste (bagoong) and pork cracklings
meat/poultry and seafood:: Insarabasab Grilled pork belly and liver with papaitan sauce
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 Tiny microscopic f ish wrapped in banana leaves and steamed Bucto Local exotic f ish stew with ginger and sugarcane vinegar
desserts: Carrot Cake Inkalti Ube Suman
CHILI PEPPERS
Luzon :: Camarines Sur :: Naga City
Magsaysay Avenue, Naga City Rizal Drive, Legazpi City Cosmopolitan Tower., Valero St., Salcedo Village, Makati City
Since the Bicol region has been famous for its native assortment of spicy food, Chili Peppers is a f itting name for a restaurant that is located there. When you walk into the restaurant, you are welcomed by a carnival of colors on the wall, which lend an atmosphere that is very tex-mex. With bossa nova and some Latin beat playing in the background, Chili Peppers has become a hotspot for music and entertainment. The eclectic menu crafted by consultant Chef Manuel Abella, a graduate of the California Culinary Academy, is a concoction of f lavorful American dishes. Junjie Abella, meanwhile, prepares signature dishes that are classic and with a twist such as baby back ribs, jurassic ribs, and sinigang sa buco using ingredients that are not available locally. With a very relaxed, casual, and friendly service, Chili Peppers is the place to dine for locals and tourists where good food and great times meet.
Casmer Bldg. Salcedo St., Legaspi Village, Makati City Enterprise Bldg. Ayala Ave. Makati City Cybermall, Eastwood, Quezon City OPEN 24 hrs except Sundays (Valero) Monday - Sunday (Naga) 7:00am - 11:00pm American Eclectic/World Filipino Barbeque/Grilled Indoor/Al Fresco Dining Takeout Bar Scene Delivery
sample menu selections Baby Come Back Half rack of pork ribs double basted with hickory bbq sauce. Our Best Seller.
Pinangat
Tanigue Steak
Laing
Bangus Steak
Bicol Express
Grill Squid
Jurassic Ribs Pork tender beef ribs crispy fried, marinated in our original sweet oriental sauce
Crispy Garlic Ribs
Spicy Squid
Big Daddy’s Steak
Tuna Sisig
Pork Tenderloin ala Pobre
Tuna Yakitori
Chubster Chicken
Beef Salpicao
Chicken BBQ
Gambas
Spareribs
Steak Havanero
Breaded Porkchop
Chili Peppers Deep Fried
Liempo Bizkits
Sisig Rice
Sweet Chops
Bicol Combo 1
Tuna Steak
Bicol Combo 2
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, f illet mignon
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PESCADOS
Luzon :: Palawan :: Puer to Princesa City
www.asturiashotel.com South National Highway, Tiniguiban, Puer to Princesa City, Palawan PH: +63 48 434.3851 +63 48 434.3747 FAX: +63 48 433.9744 Manila Sales Off ice PH: +63 2 751.3615 FAX: +63 2 751.3616 Monday - Sunday Lunch: 11:00 am - 2:00 pm Dinner: 7:00 pm - 11:00 pm Filipino American Italian
Spanish Seafood Mediterranean Catering Delivery Takeout Valet Parking Wine List
Imagine yourself in 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 your bags and head to Pescados, located at the Asturias Hotel in gorgeous
Puerto Princesa.
Pescados, or “f ish” in Spanish, takes full advantage of the
magnif icent bounty of the sea and spins it into delectable Filipino and Asian fusion dishes, such as f ish kinilaw and steamed lapu-lapu with soy sauce. The buffet offers fresh seafood, meat, and vegetable counters where the guests are beckoned to come up with their own culinary creations in true Filipino “turo-turo” 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.
sample menu selections appetizer::
vegetable course::
Garlic Crab
Chili Buttered Squid
Pinakbet
Crispy Shrimps
Mixed Tempuras
Laing Na Kangkong
Super Laing
Kilawing Tanigue
Ginataang Gulay Palaweno
Palaweno Sinigang Na Hipon
Tuna Sashimi
rice and noodles::
salad::
Yang Chow Fried Rice
Caesar Salad
Paella Valenciana
Chef Salad
Japanese Fried Rice
Green Mango Salad
Paella Pasta
soup::
house specialties:
Cream of Mushroom Soup
Pinaputok Na Samaral
Seafood Chowder
Inihaw Na Suran
Wanton Soup
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Squids Adobo Pescados Catch Chili Mud Crab Tuna Salpicao Chicken Kinulob Inihaw Na Panga
CHATEAU HESTIA
Luzon :: Cavite :: Tagaytay City
www.chateauhestia.com Purok 5, Bucal, Silang, Cavite PH: +63 929 711.3289 Thursday - Sunday 11:00am - 9:00pm
Hestia is the Greek goddess of hearth, f ire, and entertainment - the same elements that constitute Chateau Hestia. Situated amidst a lush garden in idyllic Tagaytay, the restaurant will remind you of the Austrian-Hungarian Empire as most of the pieces of furniture are imported from Vienna. The entire dining area is a gallery of little masterpieces by f ive-year old Juliana, the owner’s daughter. Chateau Hestia prides itself of its authentic European food mainly from Germany and Austria. Austrian owner Johannes Zehethofer wants to impart his homegrown cuisine and prepares straightforward European comfort food such as osso buco, kümmelbraten (Viennese roast pork), and sausage platter with some help from friend and consultant Chef DJ Lasala and Chef Andy Cruz
Country (European) Banquet Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Required Deli; Bed & Breakfast Special Functions: Weddings & other events
who’s now giving his share of knowledge of his expertise on food. 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, which also holds functions for weddings and other events, makes guests feel like they are at home for a truly “charming European dining experience.”
sample menu selections Alt Wiener Erdapfel Suppe Rich potato soup enhanced with caraway and fennel seeds done in the traditional Viennese way Hestia’s Onion Soup Trio onion sauté deglazed with dry vermouth topped with ementhal crostini
Panna Cotta A delicious baked cream typical of the whole of Northern Italy Margherita Pizza Authentic Italian thin crust pizza with tomato, pesto and mozarella
paprika and sour cream sauce served with potato rosti & buttered vegetables Fiaker Beef Goulash Rich beef stew f lavored with paprika, fennel and caraway, slowly cooked until tender, served with servietten knodel and cornichons topped with fried egg and sausage
Osso Buco Milanese Beef shanks slowly braised in sauce Espagnol served with mashed potatoes and fresh vegetables
Platter of Italian Cheeses Combination of Pecorino, Asiago, Scamorza, Gorgonzola and Taleggio cheeses served with liver herbed pate, dried fruits and olives
Kümmelbraten (Viennese Roast Pork) Oven-roasted pork belly with caraway garlic crust in pork jus accompanied with servietten knodel and sauerkraut
Crusted Salmon Lemon pepper crusted f illet of Salmon with smoked paprika sauce served with mashed potato and buttered vegetables
Reuben Sandwich Grilled Italian f lat bread f illed with our own version of corned beef and sauerkraut duo
Sausage Platter Platter of Austrian – Hungarian sausages-debriziner Austrian buren and bockwurst with cheese served with roasted potatoes and sauerkraut
Salad Nicoise The famous salad of Cote d’ Azur which is a combination of farm fresh greens tossed with green olives, black olives, anchovies, capers topped with hard-boiled egg and served with white wine vinaigrette
Mousse au Chocolat Bittersweet ganache topped with pears poached in red wine
Gelato Artigianale
Homemade f lavored ice cream —THE REAL THING!
Hungarian Paprika Chicken Leg of chicken slowly simmered in smoked
Pasta di Mare A combination of scallops and prawns in perfect-simmered pomodoro sauce
Mauro’s Cioccolato Souff le A chocolate bomb oozing with f illing--Courtesy of our friend, Mauro, owner of one of the best Trattorias in Sienna, Tuscany
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visayas restaurants :: 105 106 107 108 109 110 112
LANTAWAN SEAVIEW RESTAURANT ANZANI GINZA MANNY O’S LA TEGOLA OLIO
PHOTO SOURCE: ANZANI
VISAYAS MAP
MAP SOURCE: CICADA FOUNDATION
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Banilad
cebu city
Lahug
Ayala Mall
MAP SOURCE: w w w.cebu-ph.com
LANTAWAN
Visaysas :: Bohol :: Panglao
Lantawan Restaurant Eskaya Beach Resor t & Spa Panglao, Bohol PH: +63 38 502.9516 Monday - Sunday 6:00am - 11:00pm
A Visayan word that literally means “to view,” Lantawan bestows a magnif icent panoramic view of an inf inity 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 f illet 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 freshest ingredients some of which are grown in the resort’s very own garden like Romain lettuce. Delectable food, excellent service and a breathaking view makes dining at Lantawan truly memorable.
American Chinese Continental Cuisine Filipino Italian
Japanese Mediterranean Barbeque/Grill Seafood Steaks Vegetarian
Banquets Full Bar Wine List Valet Parking Reservation Required Private Room Available Live Music/Enter tainment Indoor/Al Fresco Dining Major Credit Cards Accepted
sample menu selections specials:: Lapu-lapu with Tomato Onion Ragout Grouper f ish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables Sake-Marinated Cod Pan-seared cod marinated in sake and topped with foie gras and mango salsaserved 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 f lavored with Mallorca, a locally-produced gin
Binagoongang Lechon Kawali Crispy pork belly tossed in fragrant shrimp paste served with string beans, pumpkin and okra Korean Spareribs Barbeque Grilled beef served with oven-roasted vegetables Spaghetti Allo Seoglio Spaghetti with mixed seafood in red sauce Welfred Pizza Pizza topped with tuna f lakes, anchovy, garlic, salted eggs and mozarella cheese
desserts:: Raspberry Mouse Cake A rich chocolate mousee and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge
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SEAVIEW RESTAURANT
Visayas :: Aklan :: Boracay
www.monacosuites.com Monaco Suites de Boracay, Tulubhan, Manoc-Manoc Boracay Island, Malay, Aklan PH: +63 36 288.4800 FAX: +63 36 288.4232 Monday - Sunday 7:00am - 11:00pm
Seaview Restaurant is Monaco Suites de Boracay’s f ine dining establishment. The
American Asian Chinese Continental Filipino Grilled International Korean Mediterranean
clubhouse restaurant, catering to guests composed mainly of different nationalities, offers a
Full Bar Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted
restaurants and luxury cruise ships. The contemporary indoor and al fresco settings provide the
complete selection of delightful cuisines, mostly International, Continental, and Mediterranean variety. A choice of appetizers, soups, and salads comprise the sumptuous menu. Pastas are also available, such as Spaghetti Bolognese, Spaghetti Carbonara, and Yuk Shi Chow Mein. The assorted specialties, consisting of pork, chicken, and seafood dishes, highlight the whole dining experience. Their signature main course serves Beef Stroganoff and Fillet Mignon ala Madagazkar creatively prepared by the Filipino chef who trained in German much-needed privacy, creating an exclusive atmosphere that is perfectly complemented with an unobstructed view of the ocean. At Seaview Restaurant, treat yourself to dining in style and quality.
sample menu selections appetizer::
pasta/noodles::
chicken::
Shrimp Cocktail
Spaghetti Bolognese
Taipan chicken Szechuan style
Bruschetta
Spaghetti carbonara
Chicken in coco-curry sauce
Smoked Norwegian salmon
Yuk shi chowmein
soup::
beef::
seafood::
Cream of tomato soup
Fillet Mignon ala Madagazkar
Spicy thai squid
Hot and sour chicken soup
Beef stroganoff
Calamari frittas
Seafood minestrone
Tenderloin Medallion
Spicy shrimp Szechuan style
salad::
pork::
Shrimp red curry
Caesar Salad
Indonesian Curried Pork
Fish f illet black bean sauce
Greek farmer salad
Grilled pork Steak with Gorgonzola sauce
Lapu-lapu with sweet and sour sauce and peanuts
Smoked salmon salad
Wienerschnitzel with potato salad
Seafood salad Thai beef salad Salad cabrese
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Prawn thermidor
ANZANI
Visayas :: Cebu :: Cebu City
www.anzani.com.ph Panorama Heights Nivel Hills, Lahug, Cebu City PH: +63 32 232.7375
New Mediterranean cuisine brings culinary innovation to the entire dining experience in Cebu City at Anzani. Owner and Chef Marco Anzani prepares Mediterranean-f lavored dishes mainly using base ingredients of olives, tomatoes, chickpeas, lemons, herbs, and cheeses. Anzani offers an a la carte menu in the indoor dining room that can accommodate 70 people. At the private dining area for 8-10 persons, surprisingly, there is no menu. Chef Marco def ines his “red plate” and creates dishes exquisitely presented with the perfect balance of textures and f lavors that willfully delight the senses. The underground wine cellar welcomes guests to an old-world setting, surrounded with 1,250 choices of the f inest wines. For a breath of fresh air, the extension deck overlooking orchid terraces provides subtle ambiance for pre-dinner or after-dinner drinks with an ideal view of the sunset. When in Cebu City, journey to an exceptional epicurean adventure and take pleasure from that “personal touch” at Anzani.
+63 32 236.0097
Monday - Sunday Lunch: 12:00nn - 2:30pm Dinner: 6:00pm - 11:00pm International Italian Mediterranean Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smar t Casual
sample menu selections cold appetizer::
flatbread::
Citrus Norwegian Salmon On potato pancake with cucumber raita
Tomato Dough Flatbread Mozzarella cheese, tomato passata & fresh basil
Australian Beef Carpaccio Serve with cous-cous salad and cheese fondue
Spinach Dough Flatbread Chardonnay saffron cream, slivered almonds
Fresh Bufala Mozzarella & Roma Tomato On croute with olive tapanade and young salad leaves
pasta and risotto::
hot appetizer::
Home Made Amaretto Pumpkin Tortelli Cheese fondue and buttered sage
Yellow Fin Tuna Seared with Sesame Seed Vegetable tortilla rolls, sambucca sauce Anzani Hot & Spicy Jar Crayf ish, tiger prawns and scallop in parsley broth
Potato Gnocchi Chardonnay saffron cream, slivered almonds
Risotto With New Zealand Mussels Flavored with basil pesto
main course:: Milk Fish Belly “Bangus,” 3 Ways Polenta crusted, steamed in beetroot, pansered almond cream
Whole Stuffed Baked Seabass Cilatro, lemon, pine nuts, raisins, garlic on tomato olive rice Spiced Moroccan Organic Chicken Farro wheat, cucumber yogurt Pan Seared Duck Liver “Foie Gras” Marsala wine reduction, light zola polenta Herb Crusted Medallions of U.S. Angus Beef Goat cheese and potato triangle, spinach and mushroom fricasee
from the charcoal grill:: All Served with Choice Of:: Homemade noodles or spiced potato wedge, vegetable ratatouille or mixed garden greens, lemon beurre blanc sauce or green pepper sauce Yellow Fin Tuna Norwegian Salmon Chilean Seabass
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GINZA JAPANESE RESTAURANT
Visayas :: Cebu :: Cebu City
ginzarest@gmail.com Ginza Compound, Old Banilad Road, Banilad, Cebu City PH: +63 32 231.461 2 +63 32 232.5406 Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 6:00pm - 10:00pm
Since 1980, Ginza Restaurant has been serving Japanese and Korean cuisines in Cebu City. Judged the cleanest restaurant three times by the Cebu Medical Society,
Japanese Korean
if they prefer to be seated on these tables. A favorite among regular patrons are the
Banquet Catering Delivery Full Bar Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Recommended No Smoking Inside The Restaurant
Ginza specializes in teppanyaki dishes that are cooked on misono tables in front of guests imported snow f ish and f ish head cooked Korean style. Head Chef Ramon Echavez, who also manages the restaurant, reinvents Japanese food to create excellent dishes with lots of variety and some innovations. A casual and cozy ambiance greets diners at the entrance, where a huge sandbox adorned with a large and small rock is located. The rest of the interiors complement the zen-inspired look. Ginza has established itself as a class on its own, having f ive function rooms, seven teppanyaki tables, open kitchen, and a spacious parking area. Enjoy visual delights as cooks demonstrate their culinary skills at Ginza.
sample menu selections sushi and sashimi::
rice::
agemono::
Snowf ish
Ginza Fried Rice
Tempura All Shrimp
Hamachi
Kamameshi Rice
Tempura Mix
Unagi
Spinach Garlic Rice
Soft Shell Crab
Salmon
Josoi (Japanese Congee)
Uni
special rolls::
robatayaki::
Tonkatsu
Gindara
specials::
Lobster Roll
Unagi
Fish Head (Korean Style)
Soft Shell Crab Maki
Shisamo
Steamed Abalone
Tempura Roll
Yaki tori
Baked Lobster
soup::
teppanyaki::
Baked Crab
Sukiyaki
Kobe
Shabu Shabu
Wagyu
desserts:
Seafood Soup
US Tenderloin
Tempura Ice Cream Surprise
Abalone Miso
US Rib Eye
Coffee Jelly with Ice Cream
Mushroom Miso
Japanese Scallops
Fresh Fruit Sherbets
Cruchy Salmon Roll
108
SPRING/SUMMER 2009
Chopsae
MANNY O’S WINE AND TAPAS
Visayas :: Cebu :: Lapu-Lapu City
FB.Cebu@hilton.com Punta Engaño Road, Mactan Island Lapu-Lapu City, Cebu PH: +63 32 492.7777 FAX: +63 32 4951431 Monday - Sunday 4:00pm - 12:00 midnight
Located at the Hilton Cebu Resort and Spa, Manny O’s is a casual restaurant that serves Euro-Asian fusion cuisine. Most of their dishes are what owner Manuel Osmeña considers as comfort food. Their specialty is the Wagyu beef burger, one of the priciest burgers in the country. The young and aff luent in society can also avail of their bestsellers that include the Wagyu burger steak bento, charcoal-f ired kalbi, sima’s twicecooked ribs, spikey shaumai, spring rolls, and the tempura tiger prawn cocktail. Manny O’s exudes a cozy and intimate interior illuminated by dim lights and decorated with red accents,
American Asian Chinese Italian Japanese Korean Bar Scene Wine List
featuring a seventies mural by the bar complete with a panoramic view of the sea, setting the mood for a truly pleasant dinner. The restaurant also has a variety of its own blends of wine and a tapas selection to choose from that complement each other. Specializing in wine pairing dinners, Manny O’s has largely attributed its success for “making ordinary food extraordinary.”
sample menu selections WAGYU STYLE:: Wagyu Burger Steak Bento Burger in style, wagyu style, from grain-fed cow. One of the priciest burgers in the Philippines. Pair it with the king of Italian wines, the “Barolo’, and enjoy the meal of the “‘KINGS”. Steak “Wagyu” King of the menu, wagyu-style, 200 grams of premium grain-fed beef Wagyu Shio Yake Sushi Lettuce Wrap Wagyu Kalbi Grilled Paper Thin Wagyu Covered inoki mushrooms Wagyu Goulash
“O’ Salad!” Crumbed calamari & onion rings on crunchy lettuce tossed with extra virgin cold press avocado oil & vinegar
Spikey Shau-mai Served with rice wine vinegar
Sashimi Usuzukuri Tuna & white snaper presented in 2 sashimi styles
Buta Kimuchi Thin sliced f illet of pork sautéed with kimchi and eggs
Kelbasa Trio Three authentic polish sausage in the grill: Wiejska, Mysliwska & Sniadaniowa Sashimi Usuzukuri Tempura Tiger Prawns Cocktail Orange Margarita Spring Rolls Tall spring rolls of yam, pork and veggies in grand marnier infused margarita dip
tapas::
Roast Duck Gyoza
Soup of the Day Par Deux Clear & cream soup comes in pair
Sima’s Twice-cooked Ribs
“Gold Rush” Foie gras f illed chicken nuggets
Manny’s Pasta Caviar Studded Japanese Risotto Quizas, Pizzas, Quizas Mini margarita pizzas
desserts:: Tropical Fruits Dances with Haagen Dazs among nuts Aged Balsamico Over vanilla ice cream
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Surrender to the pleasures of your discriminating palate and savor freshly-made authentic Italian dishes in a uniquely intimate dining ambiance at premier locations in the city. sample menu selections Caruso 5 different types of pasta in one plate Gnocchi Sorrento Fresh pasta with assorted vegetables, tomato and mozzarella cheese Penne Campagnola Short pasta, meat, tomato, mushroom and mozzarella Pizza All’Alfredo Pizza topped with mozzarella, pesto & herbs Filetto Ai Funghi Porcini Imported tenderloin with mushroom in olive oil and herbs, served w/ fusilli pasta
Italian Banquet * Bar Scene * BYOB * Delivery * Full Bar * Fondue * Live Music/Enter tainment Indoor/Al Fresco Dining * Private/Function Rooms * Weekend Brunch * Major Credit Cards Accepted Reservation Required * Takeout * Valet Parking * Wine List
110
SPRING/SUMMER 2009
Visayas :: Cebu :: Cebu City
LA TEGOLA
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OLIO
Visayas :: Cebu :: Cebu City
Unit T Crossroad Mall Banilad, Cebu City PH: +63 32 232.3589 FAX: +63 32 232.1991 Monday - Sunday Lunch: 11:00am - 2:30pm Dinner: 6:00pm - 12:00mn Continental Seafood Steaks Vegetarian
For the past six years, Olio has been one of Cebu’s better known restaurants, serving mouthwatering oysters and the freshest choice seafood. Named by Philippine Tatler as one of the Best Restaurants in 2008 and 2009, Olio has been cooking masterpiece dishes that suit every taste with an exciting selection of steaks, seafood, and pasta. The menu, which ref lects many culinary inf luences, includes the
Indoor & Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservations Required
Chilean sea bass, Norwegian salmon, Alaskan halibut, US scallops, lobsters, and of course, the traditional steak. Olio also prides itself in its fantastic grouper dishes cooked and seasoned in a variety of ways using the freshest and the f inest ingredients. The unique and stylish interiors provide a perfectly relaxing ambiance for diners of all ages to come together and share good conversations with friends and family over a great meal. For a cool drink after work, a quick and satisfying lunch, a nightcap, an intimate date, after-dinner cocktails, or just a hearty meal, there’s only one place that has it all – Olio!
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
Blue Penne Penne with gorgonzola cheese, porcini mushroom
Caribbean Jerk Prawns With mascarpone polenta, saffron buerre blanc
Seafood Fettucine Prawns, scallops, clams in cream
beef::
fish:: Bacalao Spanish Style Dried Norwegian Cod f ish in olive oil and tomato
salad:: Lobster & Scallops Salad With tropical fruits and mix greens
Chilean Seabass In black truff le sauce
Warm Fromage De Chevre Goat cheese salad with mix greens
Pan Seared Grouper Wild mushroom, asparagus, brocolli and haricot beans
Spinach and Arugula With wild mushroom and truff les
crustacean::
Fresh Buffalo Mozarella Cheese and Tomato Salad
pasta: Lobster Fettucine Lobster, tomato sauce, chilli f lakes 112
SPRING/SUMMER 2009
Baked Lobster With garlic and spaghettini pasta Scallops and Prawns In buerre blanc sauce and vegetable risotto
U.S. Prime Rib Eye U.S. Rib Eye (CAB) Certif ied Angus Beef
lamb:: Rack of Lamb In port wine sauce and crispy potato
special desserts:: Ricotta, Fig and Chocolate Cake Chocolate Pecan Pie Ala Mode Panna Cotta With baileys mocha sauce
mindanao restaurants :: 116 117
ANTONIO’S BAR & GRILL TADAKUMA
PHOTO SOURCE: TADAKUMA
MINDANAO MAP
MAP SOURCE: CICADA FOUNDATION
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SPRING/SUMMER 2009
davao city
MAP SOURCE: w w w.davaotraveler.com
To Damosa Gateway, Lanang
ANTONIO’S BAR & GRILL
Mindanao :: Davao :: Davao City
Antonio’s Bar & Grill G/F SM City, Davao City PH: +63 82 299.3904 Metro Lifestyle Complex cor. Jacinto Ex t. and Torres St., Davao City PH: +63 82 225.4394 SM City Branch: 10:00am – 9:00pm Torres Branch: 10:00am – 12:00mn Modern Filipino Bar Scene Private/Function Catering Rooms Delivery Valet Parking Full Bar Weekend Brunch Live Music/ Wine List Enter tainment Major Credit Cards (Torres Branch) Accepted Indoor/ Reservation Al Fresco Dining Required (SM City Branch)
Antonio’s Bar and Grill, the latest pride of Davao City, offers a wide variety of Filipino favorites, from classic to modern and even regional specialties. This dining destination, which opened at the height of the Kadayawan Festival on August 16, 2006, lays claim to an authentic Filipino cuisine provided by the staff that are trained to treat diners as family, stimulating the feeling of just like eating at home. Diners can sumptuously feast on Krispy Tuna Belly, Inihaw na Panga, Lechon Paksiw sa Bocaue, Bicol Express, Pampanga’s Dinakdakan, and Dinuguan Ilocandia. They also serve a variety of exotic juices and shakes worth trying out, such as starfruit, kamias, tamarind, and kiwi. The interiors are enhanced with sky and earth colors highlighted by an exquisite art design, providing a very relaxing and scenic dining experience. The service is fast, friendly, and casual while the dishes with a new twist of f lavors appear ordinary but exemplary and more than the usual. Visiting Davao City will never be the same once you experience and capture the new taste in Filipino dining adventure at Antonio’s Bar and Grill.
sample menu selections appetizer:: Balut Tempura (Duck Egg) Deep fried duck eggs with vinegar garlic and wasabi dippings Antonio’s Kinilaw Sa Manggang Hilaw Malasugue chunks tossed in vinegar with ginger, onions and green mango Antonio’s Sizzling Sisig Antonio’s very own delicacy topped with lots of crispy chicharon Antonio’s Lumpiang Hubad Unwrapped spring rolls of heart of coconut palm & vegetables with sweet garlic sauce
Nilagpang Na Turagsoy Grilled catf ish in hot and spicy soup
Lechon Paksiw Sa Bocaue Crispy fried pork belly with liver sauce dip
Sinigang Lamang Dagat Seafood Sour soup with lemon grass
Binagoongang Gulay Mixed vegetables in fermented shrimps cooked with coconut milk
main course::
Antonio’s Bicol Express Sautéed pork in spicy hot fermented soup
Antonio’s Crispy Pata Deep fried crispy pork knuckle in vinegar soy dip Antonio’s Krispy Tuna Belly Crispy fried tuna belly served with calamansi soy dip
soup::
Inihaw Na Bangus Sa Dahon Ng Saging Grilled milkf ish wrapped in banana leaves
Antonio’s Bulalo Antonio’s home-style beef shank soup cooked with ground rice
Antonio’s Inihaw Na Panga Grilled tuna jaw served with calamansi soy dip
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SPRING/SUMMER 2009
Binusog Na Sugpo Crispy shrimp stuffed pork served with sweet chili sauce Pinaputok Na Manok Deep fried chicken wrapped in banana leaves
desserts:: Antonio’s Buko Salad Antonio’s Tapioca Salad Turones De Ube
TADAKUMA
Mindanao :: Davao :: Davao City
11 Damosa Business Center Lanang, Davao City PH: +63 82 234.8813 Weekdays 10:00am - 10:00pm Friday & Saturday 10:00am - 12:00 midnight Japanese
Opening only in December 2008, Tadakuma serves authentic Japanese cuisine with the freshest ingredients. The most popular among its classic dishes include gyudon, tempura, beef teppanyaki, gyoza, and sukiyaki. However, Japanese clients consider the ramen as the restaurant’s specialty since noodles and broth are made fresh in-house.
Bar Scene Catering Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted
Intended as a very modern space which incorporates old touches with the new design, the interiors have clean lines with dark hardwood and cream walls in deep rich brown colors, producing a hip and modern ambiance with a relaxed sense of elegance. Indirect lighting around the space, where the sushi bar is centered with a massive hardwood piece at the bar top, adds to the setting of a relaxed environment. Tadakuma also offers Teishoku set meals upon request, catering, takeout, and a selection of Japanese sake for bar service. To enjoy “fresh, delicious, and authentic Japanese food at affordable prices,” visit Tadakuma in Davao City
sample menu selections daily specials::
Mabodon
Salmon Sashimi
Depends on available ingredients in the market and the inspiration of the Chef.
Katsu Curry
Maguro Sashimi
Unagi Don
Chirashi Sushi
Yakitori Don
Uni Sushi/Sashimi
ramen:: Negimiso Ramen
Chicken Teriyaki
specials::
sushi bar::
Ebi Tempura
Tekka Maki
Beef Teppanyaki
Futo Maki
Atuyaki Tofu
Tekka Don
Sukiyaki
Ebi Sushi
Mabo Tofu
Take Sushi
Omu Rice
Matu Sushi
Ebi Chiri
Chirashi Special
Gyoza
Gyudon
California Maki
Japanese Burger
Tendon
Mixed Sashimi
Miso Ni
Shoyu Ramen Hiyasi Ramen Seafood Ramen Yakisoba Kantonmen Moyashi Ramen Ebi Shitake Men
donburi - rice bowls:: Katsudon
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INDEX BY A - Z
INDEX BY CITY/AREA
A-Z 116 107 86 72 73 74 80 88 101 99 89 96 90 108 75 84 81 98 110 105 97 92 109 85 112 100 94 106 76 117 91 83 95 77 78 82 79
118
BY CITY/BY AREA ANTONIO’S BAR & GRILL ANZANI BALDUCCI BASIX BENJARONG CAFFÉ CARUSO CASA ARMAS CAV WINE SHOP – CAFÉ CHATEAU HESTIA CHILI PEPPERS CUILLÈRE FOREST HOUSE GAUDI GINZA GONZO’S GRILL & RESTAURANT GRAN CAFFÉ CASANOVA LA COCINA DE TITA MONING LA PRECIOSA LA TEGOLA LANTAWAN LE CHEF AT THE MANOR L’OPERA RISTORANTE ITALIANO MANNY O’S NINYO OLIO PESCADOS RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT SENTRO 1771 TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TIN HAU UMU UNIT 8 CAFÉ ZENSES NEO-SHANGHAI CUISINE
SPRING/SUMMER 2009
ALBAY 99
CHILI PEPPERS
BAGUIO 96 97
FOREST HOUSE LE CHEF AT THE MANOR
BOHOL 105
LANTAWAN
BORACAY 106
SEAVIEW RESTAURANT
CAMARINES SUR 99
CASA ARMAS
MANILA 81
LA COCINA DE TITA MONING
MUNTINLUPA CITY 83
THE FRENCH CORNER
PAMPANGA
ANTONIO’S BAR & GRILL TADAKUMA
QUEZON CITY
LA PRECIOSA
MAKATI CITY 72 73 74 80 99 75 76 77 78
80
ANZANI GINZA LA TEGOLA MANNY O’S OLIO
ILOCOS NORTE 98
MANDALUYONG CITY
PALAWAN
DAVAO 116 117
ZENSES NEO-SHANGHAI CUISINE
CHILI PEPPERS
CEBU 107 108 110 109 112
79
BASIX BENJARONG CAFFÉ CARUSO CASA ARMAS CHILI PEPPERS GONZO’S GRILL & RESTAURANT SENTRO 1771 TIN HAU UMU
100
94 95
PESCADOS
RODIZIO ROOFTOP GRILL THE YATS RESTAURANT
PASAY CITY 82
86 80 99 84 85
UNIT 8 CAFÉ
BALDUCCI CASA ARMAS CHILI PEPPERS GRAN CAFFÉ CASANOVA NINYO
TAGAYTAY CITY 101
CHATEAU HESTIA
TAGUIG CITY 86 88 89 90 92 91
BALDUCCI CAV WINE SHOP – CAFÉ CUILLÈRE GAUDI L’OPERA RISTORANTE ITALIANO THAI AT SILK
INDEX BY CUISINE
BY CUISINE AMERICAN 99 75 105 109 100 106 82
CHILI PEPPERS GONZO’S GRILL & RESTAURANT LANTAWAN MANNY O’S PESCADOS SEAVIEW RESTAURANT UNIT 8 CAFÉ
ASIAN 109 85 94 106 82 79
MANNY O’S NINYO RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT UNIT 8 CAFÉ ZENSES NEO-SHANGHAI CUISINE
CHINESE 105 109 106 77 79
LANTAWAN MANNY O’S SEAVIEW RESTAURANT TIN HAU ZENSES NEO-SHANGHAI CUISINE
CONTINENTAL 88 105 97 112 106 83 95 79
CAV WINE SHOP – CAFÉ LANTAWAN LE CHEF AT THE MANOR OLIO SEAVIEW RESTAURANT THE FRENCH CORNER THE YATS RESTAURANT ZENSES NEO-SHANGHAI CUISINE
COUNTRY EUROPEAN 101
CHATEAU HESTIA
ECLECTIC/WORLD 99
CHILI PEPPERS
PHOTO SOURCE: CAFFÈ CARUSO
EXOTIC/FUSION 85 95
NINYO THE YATS RESTAURANT
FILIPINO 116 99 96 75 81
ANTONIO’S BAR & GRILL CHILI PEPPERS FOREST HOUSE GONZO’S GRILL & RESTAURANT LA COCINA DE TITA MONING
98 105 97 100 106 76 83
LA PRECIOSA LANTAWAN LE CHEF AT THE MANOR PESCADOS SEAVIEW RESTAURANT SENTRO 1771 THE FRENCH CORNER
FRENCH 89 97 85
CUILLÈRE LE CHEF AT THE MANOR NINYO
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INDEX BY CUISINE
106 95 79
SEAVIEW RESTAURANT THE YATS RESTAURANT ZENSES NEO-SHANGHAI CUISINE
ITALIAN
PHOTO SOURCE: GAUDI
83 95
THE FRENCH CORNER THE YATS RESTAURANT
BARBEQUE/GRILLED 99 75 105 98 97 94 106 83 95 82
CHILI PEPPERS GONZO’S GRILL & RESTAURANT LANTAWAN LA PRECIOSA LE CHEF AT THE MANOR RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT THE FRENCH CORNER THE YATS RESTAURANT UNIT 8 CAFÉ
INTERNATIONAL 107 72 85 94
120
ANZANI BASIX NINYO RODIZIO ROOFTOP GRILL
SPRING/SUMMER 2009
100 83 95
107 ANZANI 86 BALDUCCI 74 CAFFÉ CARUSO 84 GRAN CAFFÉ CASANOVA 110 LA TEGOLA 105 LANTAWAN 97 LE CHEF AT THE MANOR 92 L’OPERA RISTORANTE ITALIANO 109 MANNY O’S PESCADOS THE FRENCH CORNER THE YATS RESTAURANT
100 106 83
PESCADOS SEAVIEW RESTAURANT THE FRENCH CORNER
SEAFOOD 105 98 112 100
LANTAWAN LA PRECIOSA OLIO PESCADOS
SPANISH 80 90 75 81 100
CASA ARMAS GAUDI GONZO’S GRILL & RESTAURANT LA COCINA DE TITA MONING PESCADOS
STEAKS 105 98 112 94 95 82
LANTAWAN LA PRECIOSA OLIO RODIZIO ROOFTOP GRILL THE YATS RESTAURANT UNIT 8 CAFÉ
JAPANESE 108 105 109 85 117 78
GINZA LANTAWAN MANNY O’S NINYO TADAKUMA UMU
KOREAN 108 109 106
GINZA MANNY O’S SEAVIEW RESTAURANT
MEDITERRANEAN 107 105 97
ANZANI LANTAWAN LE CHEF AT THE MANOR
THAI 73 91 82
BENJARONG THAI AT SILK UNIT 8 CAFÉ
VEGETARIAN 96 90 105 112 91 82
FOREST HOUSE GAUDI LANTAWAN OLIO THAI AT SILK UNIT 8 CAFÉ
INDEX BY CATEGORY
BY CATEGORY BANQUETS 107 88 101 108 98 110 105 97 83 95 77
ANZANI CAV WINE SHOP – CAFÉ CHATEAU HESTIA GINZA LA PRECIOSA LA TEGOLA LANTAWAN LE CHEF AT THE MANOR THE FRENCH CORNER THE YATS RESTAURANT TIN HAU
BAR SCENE 116 99 110 92 109 117 79
ANTONIO’S BAR & GRILL CHILI PEPPERS LA TEGOLA L’OPERA RISTORANTE ITALIANO MANNY O’S TADAKUMA ZENSES NEO-SHANGHAI CUISINE
BYOB 110
LA TEGOLA
CATERING 116 107 86 74 80 88 90 108 75 98 97 92 100 76 117 91 83 95 77
ANTONIO’S BAR & GRILL ANZANI BALDUCCI CAFFÉ CARUSO CASA ARMAS CAV WINE SHOP – CAFÉ GAUDI GINZA GONZO’S GRILL & RESTAURANT LA PRECIOSA LE CHEF AT THE MANOR L’OPERA RISTORANTE ITALIANO PESCADOS SENTRO 1771 TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TIN HAU
DELIVERY 116 80
ANTONIO’S BAR & GRILL CASA ARMAS
99 108 75 84 81 110 100
CHILI PEPPERS GINZA GONZO’S GRILL & RESTAURANT GRAN CAFFÉ CASANOVA LA COCINA DE TITA MONING LA TEGOLA PESCADOS
FONDUE 110
LA TEGOLA
FULL BAR 116 107 86 74 80 101 96 108 75 110
ANTONIO’S BAR & GRILL ANZANI BALDUCCI CAFFÉ CARUSO CASA ARMAS CHATEAU HESTIA FOREST HOUSE GINZA GONZO’S GRILL & RESTAURANT LA TEGOLA
PHOTO SOURCE: HOLIDAY INN CLARK
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INDEX BY CATEGORY
105 97 92 94 106 117 91 83 95 79
LANTAWAN LE CHEF AT THE MANOR L’OPERA RISTORANTE ITALIANO RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT ZENSES NEO-SHANGHAI CUISINE
112 94 106 76 117 91 83 78 82 79
OLIO RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT SENTRO 1771 TADAKUMA THAI AT SILK THE FRENCH CORNER UMU UNIT 8 CAFÉ ZENSES NEO-SHANGHAI CUISINE
PRIVATE/FUNCTION ROOMS LIVE MUSIC/ENTERTAINMENT 116 107 86 73 80 96 75 98 110 105 97 92 83
ANTONIO’S BAR & GRILL ANZANI BALDUCCI BENJARONG CASA ARMAS FOREST HOUSE GONZO’S GRILL & RESTAURANT LA PRECIOSA LA TEGOLA LANTAWAN LE CHEF AT THE MANOR L’OPERA RISTORANTE ITALIANO THE FRENCH CORNER
INDOOR/AL FRESCO DINING 116 107 86 80 101 99 96 90 84 98 110 105 97 85 122
ANTONIO’S BAR & GRILL ANZANI BALDUCCI CASA ARMAS CHATEAU HESTIA CHILI PEPPERS FOREST HOUSE GAUDI GRAN CAFFÉ CASANOVA LA PRECIOSA LA TEGOLA LANTAWAN LE CHEF AT THE MANOR NINYO SPRING/SUMMER 2009
116 107 86 73 80 88 90 108 75 98 110 105 92 85 95 77 78
ANTONIO’S BAR & GRILL ANZANI BALDUCCI BENJARONG CASA ARMAS CAV WINE SHOP – CAFÉ GAUDI GINZA GONZO’S GRILL & RESTAURANT LA PRECIOSA LA TEGOLA LANTAWAN L’OPERA RISTORANTE ITALIANO NINYO THE YATS RESTAURANT TIN HAU UMU
SUNDAY BRUNCH 72 73 78
BASIX BENJARONG UMU
TAKEOUT 74 80 101 99 90
CAFFÉ CARUSO CASA ARMAS CHATEAU HESTIA CHILI PEPPERS GAUDI
84 98 110 112 100 76 91
GRAN CAFFÉ CASANOVA LA PRECIOSA LA TEGOLA OLIO PESCADOS SENTRO 1771 THAI AT SILK
VALET PARKING 116 72 73 110 105 92 85 100 83 77 78
ANTONIO’S BAR & GRILL BASIX BENJARONG LA TEGOLA LANTAWAN L’OPERA RISTORANTE ITALIANO NINYO PESCADOS THE FRENCH CORNER TIN HAU UMU
WEEKEND BRUNCH 116 110
ANTONIO’S BAR & GRILL LA TEGOLA
WINE LIST 116 107 86 74 80 88 101 96 90 108 84 81 110 105 97 109
ANTONIO’S BAR & GRILL ANZANI BALDUCCI CAFFÉ CARUSO CASA ARMAS CAV WINE SHOP – CAFÉ CHATEAU HESTIA FOREST HOUSE GAUDI GINZA GRAN CAFFÉ CASANOVA LA COCINA DE TITA MONING LA TEGOLA LANTAWAN LE CHEF AT THE MANOR MANNY O’S
INDEX BY CATEGORY
85 112 100 94 106 91 83 95 77
NINYO OLIO PESCADOS RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TIN HAU
MAJOR CREDIT CARDS ACCEPTED 116 107 86 72 73 88 101 90 108 75 84
ANTONIO’S BAR & GRILL ANZANI BALDUCCI BASIX BENJARONG CAV WINE SHOP – CAFÉ CHATEAU HESTIA GAUDI GINZA GONZO’S GRILL & RESTAURANT GRAN CAFFÉ CASANOVA
110 105 92 85 112 94 106 117 91 83 95 77 78 79
LA TEGOLA LANTAWAN L’OPERA RISTORANTE ITALIANO NINYO OLIO RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT TADAKUMA THAI AT SILK THE FRENCH CORNER THE YATS RESTAURANT TIN HAU UMU ZENSES NEO-SHANGHAI CUISINE
RESERVATION REQUIRED 116 107 72 73 101 108
ANTONIO’S BAR & GRILL ANZANI BASIX BENJARONG CHATEAU HESTIA GINZA
84 110 105 85 112 91 95 77 78
GRAN CAFFÉ CASANOVA LA TEGOLA LANTAWAN NINYO OLIO THAI AT SILK THE YATS RESTAURANT TIN HAU UMU
DRESS CODE - SMART CASUAL 107 72 73 85 94 95 77 78
ANZANI BASIX BENJARONG NINYO RODIZIO ROOFTOP GRILL THE YATS RESTAURANT TIN HAU UMU
WINE SHOP 88
CAV WINE SHOP – CAFÉ
WINE CATERING 88
CAV WINE SHOP – CAFÉ
MONACO SUITES DE BOR ACAY * PHOTOGR APHY BY: MICHAEL JEROME DE VER A
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dining rendezvous:: Clubbing ...
JAMES ZABIELA
Dine Asia was one of the sponsors of award-winning British International DJ James Zabiela when he recently performed in Manila. With over 100 performances across 27 countries, Zabiela amused the crowd as he displayed his spinning wizardry. Publisher Maryanne Meily, Managing Editor Patrick Meily, and Production Coordinator Mon Dimla joined party people as they converged for a night of techno, breakbeat, and acid house music. The event, produced by Driven Manila and World Wide Womb, and presented by One More Entertainment, offered a different kind of clubbing experience.
A.Venue Hall, Makati Avenue, Makati City; May 9, 2009.
One More Entertainment presents a Driven and World Wide Womb production JAMES ZABIELA
James Zabiela
(L-R) Winner Santos & Friend; Dine Asia’s Patrick Meily, Mon Dimla, Mary Anne Meily ; Migz Anzures
(L-R) Mari Lagdameo, Dine Asia’s Mary Anne Meily and Fabrizio
124
SPRING/SUMMER 2009
(L-R) Dine Aisa’s Mary Anne Meily, Carol Bote and Domini Primero
Direk Joey Reyes and Ana Capri
(L-R) Directors Joey Reyes and Manny Castaneda with Dine Asia’s Mary Anne Meily
dining rendezvous:: Restaurant Opening ...
GONZO’S GRILL AND RESTAURANT
Dine Asia’s Maryanne Meily, Marketing Director Deeday Concepcion, and Events Manager Jojo Villaflor graced the opening of Gonzo’s Grill and Restaurant. The first ever restaurant outlet that serves traditional and authentic Filipino, Spanish, and American cuisine was taken from family recipes that have been treasured for generations. Maryanne, Deeday, and Jojo found themselves in this special place where they relaxed and enjoyed “the best of everything” and sampled specialty dishes offered by Gonzo’s. Dine Asia’s Deeday Concepcion, Mary Anne Meily and Jojo Villaflor
Gonzo’s Grill and Restaurant, Makati City; April 21, 2009.
Painting Session ...
BLUMENTRITT
GROUP OF ARTISTS
The Blumentritt Group of Artist held a painting session on May 7, 2009 at Cafe Ysabel. Among the members of this prestigious group are Gene Gonzalez, Gig de Pio, Vincent de Pio, Gino Tioseco, Ivi Cosio, Allan Cosio, Hermes Alegre, Popoy Cusi, Andi Cubi, Egai Fernandez, Ed Soler, Rey Vivo, and Jack Teotico. The session, attended by Dine Asia Associate Editor Bambi Torres-Camus, ended with a delectable dinner carefully crafted by students of the Center for Asian Culinary Studies.
Cafe Ysabel, San Juan City; May 7, 2009.
Gig de Pio
Chef Gene Gonzalez
Ivi Casio and Andi Cubi
Rey Vivo
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dining rendezvous:: Branch Inauguration ...
BARCINO
WINE AND TAPAS BAR
Barcino inaugurated its Wine and Tapas Bar with a group of invited guests, which included Dine Asia Publisher Maryanne Meily and Events Manager Jojo Villaflor. A wine appreciation event followed where Vallformosa Vinos & Cavas, owned by Oriol Vidal, provided the Spanish wines paired with heavy cocktails.
Barcino, Greenbelt 5, Makati City; March 26, 2009.
(L-R) Johnny Revilla, Francis Lhuillier, Barcino’s Sergi Rostoll, Dine Asia’s Mary Anne Meily and Barcino Chef Jen Castillo
(L-R) Barcino’s Virginia Lopez, Dine Asia’s Mary Anne Meily, Barcino’s Sergi Rostoll, Vallfarmosa’s Orio Domenech Vidal and Dine Asia’s Jojo Villaflor
Dine Asia’s Jojo Villaflor and Vallformosa’s Jonathan Slosberg
(L - R) Vallfarmosa’s Orio Domenech Vidal, Barcino’s Virginia Lopez and Sergi Rostoll
Culinary Demo ...
CALIFORNIA RAISINS Dine Asia was invited to attend the California Raisins Culinary Demo conducted by “Chef in Black” Emmanuel Stroobant of Singapore’s Saint Pierre Restaurant when he recently arrived in Manila to showcase new culinary possibilities using California Raisins. Events Manager Jojo Villaflor was among the audience who was impressed with the innovative creation of succulent dishes prepared by Chef Stroobant. Small portions of prime steaks and seafood served by 145° Fahrenheit were paired with glasses of fine wines provided by Happy Living during the event.
145° Fahrenheit, Quezon City; March 28, 2009.
145 Fahrenheit’s Chef Andrew Chua
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SPRING/SUMMER 2009
Pastry Chef Melissa Yao
Chef in Black (AFC Singapore)’s Chef Emmanuel Stroobant
Mr. David Wolf (Agricultural Attache US Embassy, Manila)
dining rendezvous:: Brandy Seminar and Tasting Session…
BRANDY DE JEREZ Dine Asia Publisher Maryanne Meily and Events Manager Jojo Villaflor attended the Brandy Seminar and Tasting Session sponsored by the Consejo Regulador del Brandy de Jerez, the official entity that regulates the production and commercial distribution of Jerez Brandy headed by Evaristo Babe, in cooperation with the Embassy of Spain. The session was part of a series of technical and promotional events intended for proper interaction with trade professionals.
Tower Club, Paseo de Roxas, Makati City; April 22, 2009.
(L-R) Dine Asia’s Jojo Villaflor, BEAM Global Spirit & Wine’s Jose Luis Gomez, Dine Asia’s Mary Anne Meily, Oscar De Serdio
Corsejo Regulador del Brandy De Jerez’s Evaristo Babe, Bodegas Williams & Humbert’s Alfonso Roldan and BEAM Global Spirits & Wines’ Jose Luis Gomez
Dine Asia’s Mary Anne Meily, Oscar de Serdio and Guest
Grand Wine Tasting ...
YATS LEISURE Guests were treated to a Grand Wine Tasting of Great White Wines sponsored by Yats Leisure. Dine Asia Associate Editor Bambi Torres-Camus sampled five glasses of any choice of white wines provided by Yats and served by students of Enderun Colleges. Owner Denny Wang hosted the event.
Enderun Colleges, The Fort, Taguig City; April 22, 2009. (L-R) Kim Boram, Sarsi Lizano, Julia Park, Enderun F&B Manager Chad Davis, Josef Lim, Lito of Yats
Enderun F&B Manager Chad Davis & student
(L-R) South African Embassy’s Hugo Lambrechts, Mckinley Group Ayala’s Derick Calixto, Hotel Kimberly’s David Ng and Denny Wang
(L-R) Dine Asia’s Bambi Torres-Camus, Cacar Ramos, Jo-b Reynolds, David Reynolds, Mike Ramos
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dining rendezvous:: Wine Bar Opening…
THE MAGNUM LOUNGE The Magnum Lounge at Yats Restaurant opened to a select few that included Dine Asia Publisher Maryanne Meily and Managing Editor Patrick Anthony Meily. The after-dinner port and cigar lounge is intended as a venue of choice for winding down and wrapping up an evening. The chic and cozy interiors, appointed by leading Dutch furniture designers and manufacturer Diretso in nearby San Fernando, Pampanga, is quite conducive for deals to be made over a glass of fine vintage wine after a sumptuous meal. Owner Denny Wang, in his short welcoming speech, apologized for having taken so long to finish the project, humbly citing his lack of artistic talent for a major cause. Although The Grill Room, the main dining area, and The Magnum Lounge are open to the general public, members can enjoy special privileges over everyone else at Yats.
The Magnum Lounge, Yats Restaurant, Clark Freeport Zone, Pampanga; May 20, 2009.
Denny Wang and (Diretso Furniture Owner Jan Krenn (2nd from left) and other Guests
Denny Wang and Friends
Dine Asia’s Patrick Meily and Chef Philip Golding
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SPRING/SUMMER 2009
The Magnum Lounge
Royal Garden Estate Golf & Country Club’s Ruperto Cruz (2nd from left) and other Guests
Denny Wang and Phil Excel GM Ian Packham
Dine Asia’s Patrick Meily, Mary Anne Meily and Denny Wang
Yats’ Bastiaan Van der Walle, Dine Asia’s Mary Anne Meily and Patrick Meily
Dine Asia’s Mary Anne Meily and other Guests
dining rendezvous:: Dine Asia Publicity Launch...
WINTER/SPRING 2009 The Dine Asia Team launched its third issue at Cav Wine Shop – Café at The Fort. Publisher Maryanne Meily and her hardworking and dedicated team presented the guide’s Winter/Spring collection of culinary excellence to distinguished guests during the occasion.
Cav Wine Shop – Café, The Fort, Taguig City; March 30, 2009.
(L-R) DJ Kristian Hernandez, Dine Asia’s Deeday Concepcion, Marcus Maguigad, Melai Arguzon, Mary Anne Meily and Jojo Villaflor
(L-R) Stephen Ku and Friend, Erik Cua
The Dine Asia Team
Alternatives Food Corp’s Kawshik Sehwani and Kishu Sehwani
Sandy Concepcion and Carlo Ocampo
Solenn Heuessaff
(L-R) Dine Asia’s Joshua, Chef Philip Golding, Dine Asia’s Jojo Villaflor and Cav’s Soleil Taguines
Chef Babes Austria and The Malacanang Chefs
Sabrina Artadi
Stephanie Zubiri and Friend
Westwood Law Firm’s Mr. & Mrs. Teddy Tabao
Dine Asia’s Bambi Torres-Camus and Deeday Concepcion
Dine Asia’s Mary Anne Meily and DJ Manolet Dario
Avis’ Benjie Guevara
(L-R) Barcino’s Virginia Lopez & Friend
(L-R) Santi’s Deli’s Andreas Rieder and Jasmine Cruz
The Peninsula Manila’s Laurent Le Due
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“Desert Architecture” by Arturo Luz in acrylic on canvas