Dine Asia Guide Spring/Summer 2010 by Dine Asia Publishing

PHILIPPINES

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YOUR COLLECTION OF CULINARY EXCELLENCE B a rcino Basics :: When East Meets We s t :: Th e D i n a g ya n g E x p e r i e n ce : : The Per fec t R estaurant Wine L i s t : : D a n ce D i va : : G a s t ro n o m i c D e s i gn s : : S a nghabi :: Dragons in the Year o f t h e Ti g e r : : Th e S e n s o r y Wo r l d o f H o te l H 2 O

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EDITOR’S NOTE

Dear Readers, Dine Asia is now on its way to its second year. This year gives so much hope to continue to reach our goals. The obstacles that we have encountered the first year gave us more strength to go on, instead. The more Dine Asia’s credibility and integrity were questioned, the more we continued to do our work conscientiously and for these we strive to present a better guide each time. As I mentioned in past issues, one of our main goals is to represent good establishments. We are here to give our honest comments with regards to the quality of food, service, and ambiance as a diner would comment on something, but we will not interfere in our client’s business. This season’s guide raised a lot of issues at work while putting together this edition. Professionalism and word of honor have always been an issue. Specifics need not be delved upon but less may understand both words are connected to sincerity, commitment and most of all, loyalty.

Dos Palmas Photo by Mary Cheena Liao Pe

Again, Dine Asia was established out of love - love for the work we do, love for the people we work for. The obstacles that were previously mentioned have attempted to ruin this basic principle. As long as Dine Asia keeps this principle, the aspiration to strive for excellence will always be apparent. We have improved the look of our cover and the template for the restaurant listing section. This shows the strength and the will behind Dine Asia to meet our ultimate goal as we move further ahead. In this issue, we have discovered and added more restaurants in some cities. Barcino graces our cover to impress you with their Spanish dishes and to surprise you with their extensive wine list in its new and bigger location at Greenbelt 2. We feature two Filipina chefs serving two different Presidents, this time talking about their passion and dedication to their work. We highlight Palawan and the famous yet humble family of the late former speaker Ramon Mitra. I would like to thank the dedicated and loyal team who made this issue possible again. To the Lord above, thank you for Your guidance. For the rest of the pages continue reading and have fun this summer!

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SPRING/SUMMER 2010 CONTENTS

FEATURES

entice your appetite

Through the Lens of... Anna Manlapas and Mary Cheena Liao Pe

let’s talk about it

11 13

Curiously Epicurean The Hunger for Exotic Food

over dinner

Barcino Basics

spice it up

When East Meets West: Chef Babes Austria and Cristeta Pasia-Comerford

satisfy our bellies

22 23 24

Becky Garcia: Dance Diva Jiro Estaniel: Gastronomic Designs The Dinagyang Experience

with wines + spirits

26 28

The Perfect Restaurant Wine List He Did It “My Wine”

to flatter our cravings

30 32 33 34 35 38 40 42

Picasso: A New Boutique Residential Experience The Sensory World of Hotel H2O Learn to Eat the Makansutra Way White Moon Bar Palawan? Perfect! Asturias Hotel: Your First-Rate Hotel in Puerto Princesa Abacá Boutique Resort: A Luxurious Haven Imperial Palace: Not Just a Hotel

pampering wellness

46 48 50

Dragons in the Year of the Tiger Sanghabi Women of Our Lives

PHOTO SOURCE: BRASSERIE BOHEME

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RESTAURANTS LUZON Makati City 55 56 58 60 61 62 63 64 65 66

360º RESTAURANT & BAR BARCINO BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO CARUSO RISTORANTE ITALIANO CHESA BIANCA CHILI PEPPERS I’M ANGUS NU•VO ZENSES

Manila 67

LA COCINA DE TITA MONING

Muntinlupa City 66

THE FRENCH CORNER

Pasay City 69 72

PATIO GUERNICA UNIT 8 CAFÉ

Quezon City 70

8 SPICES

Taguig City 73 74 76 78

AUBERGINE BALDUCCI L’ OPERA RISTORANTE ITALIANO TOKI

Angeles City 79 80 81 82

PHOTO SOURCE: BARCINO

Baguio City 83 84 85

LE CHEF AT THE MANOR FOREST HOUSE CAFÉ BY THE RUINS

Puerto Princesa City 86

PESCADOS

Tagaytay City 87

CHATEAU HESTIA

VISAYAS Bohol 91

LANTAWAN

Boracay 92 93 94

DOS MESTIZOS TRUE FOOD SEAVIEW RESTAURANT

Cebu 95 96 97 98 99 100

ABACA RESTAURANT ANZANI CHEONSAN CORAL MANNY O’S MARU

MINDANAO Davao 104 105 106

MAMU’S RISTORANTE SPIRALE TADAKUMA

MALT BAR & COFFEE SHOP RODIZIO ROOFTOP GRILL SALT COFFEE SHOP THE YATS RESTAURANT

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MARY ANNE MEILY

Publisher & Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

BAMBI TORRES-CAMUS Associate Editor

KATHLEEN ASUNCION Assistant Associate Editor

JERICO SANTOS

Creative/Art Director

MARCUS MAGUIGAD

Regional Director for Marketing

CAROL BOTE DEEDAY CONCEPCION WALTER MEILY Marketing Directors

JOJO VILLAFLOR

Circulation & Special Events Manager

MON DIMLA

Sales & Production Manager

DENNY WANG Wine Adviser

LESLEY DAWN CABAL DENISE FOZ AIMEE MARCOS WEENA MEILY KATHERINE TOLOSA STEPHANIE ZUBIRI Contributing Writers

BOJO SAWIT MICHAEL JEROME DE VERA RAYMUND TEJADA SAM SALCEDO Contributing Photographers

MONA ROBENIOL Administrative Officer

MARY JANE MEILY

Administrative Assistant

WESTWOOD LAW FIRM Legal Counsel

ON THE COVER PHILIPPINES

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Dine Asia - A Guide to the Best Restaurants in Town is published three times a year March, July, and November - by Dine Asia Guide Publishing with office address located at G/F MVM Mansion, 1114 Antipolo Street cor. J.P. Rizal, Makati City. Tel. Nos. +63 2 895.6871/ +63 2 897.4085. Telefax +63 2 895.8845. Correspondence, subscription inquiries, and other information in listing your restaurant in our next issue may be sent to the above address or emailed at info@dineasiaguide.com. You may also visit our website at http://www.dineasiaguide.com.

YOUR COLLECTION OF CULINARY EXCELLENCE B a rc i n o Basics :: Wh e n East Meets We s t :: Th e D i n a g ya n g E x p e r i e n ce : : Th e Pe r fe c t R e s t a u ra nt Wi n e L i s t : : D a n ce D i va : : G a s t ro n o m i c D e s i gn s : : S a n g h a b i : : D ra g o n s i n t h e Ye a r o f t h e Ti g e r : : Th e S e n s o r y Wo r l d o f H o te l H 2 O

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Dine Asia SpringSummer2010.indd 1

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BARCINO Ground Level Greenbelt 2, Legaspi Village, Makati City Tel. No.: +63 2 501.3250 COVER PHOTO by: Anna Manlapas ADPHOTO

ERRATUM In the Fall/Winter 2009 issue, in the Brasserie Boheme cover story on page 27, Charles Lhuillier is the President of The Gustavian, not the General Manager. On page 135, Modern European Kitchen should have been Modern Epicurean Kitchen. For the oversights and other typographical errors, our apologies. ACKNOWLEDGMENTS DOT Secretary Ace Durano, DOT Undersecretary Eduardo Jarque, Jr., Adphoto, Inc., Jack Kidwiler, Denny Wang, Poch and Cha Naval, Arch. Fred and Ina Sibug, Jojo Mitra, Cong. Baham Mitra, Bing Daza, Mary Cheena Liao Pe, Mr. & Mrs. Wilson Tan, Francis Romero, Joseph Okamoto, Jean of Palawan, Chef Robert Lilja, Mel Velarde, Brenda Rano, Iloilo Provincial Tourism Office Bombette Marin & Carlo Pilapil, Albert Teem Padoginog of Janiuay, Iloilo, Miguel Cordova of ESCA’s and Afriques Restaurant Iloilo City, Pepot Villarosa of Buto’t Balat Iloilo City, Oscar Salazar of Perri Dotts Jaro Iloilo City, J Scott Sarria of Promenade Iloilo City, Peppermill Caterers Quezon City and the Meilys, thank you for all the support.

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THROUGH THE LENSES OF ...

Anna Manlapas E

very good card player has a wild card under his sleeve. And Adphoto, one of the industry’s most seasoned players, is no different.

The youngest among Adphoto’s photographers, Anna Manlapas will make you think she’s been around the industry for years. She has, after all, done freelance photography for most of her college life and will talk passionately about photography and her ideas to anyone who has two ears. Anna’s passion for photography, art, pop culture and just about anything quirky is what gets her creative juices flowing. Ever the believer in adding a twist to the ordinary, Anna was practically hired on national TV via GMA-QTV’s reality show, “Hired”. After besting 30 other hopefuls (both amateur and professional) for the Adphoto gig, this fresh grad from La Salle has gone on to shoot a number of projects for her home studio while also assisting and training under master photographers John K. Chua and G-nie Arambulo. Her artistic flair has also enabled her to do layouts and production design for a good number of her projects. Aside from her usual share of advertising photo shoots,

Anna’s penchant for fashion has driven her to work on the skills needed to land more fashion-related shoots in the near future. Apart from being on the creative side of things, Anna also works as an account executive for Adphoto, where she puts her background in marketing and advertising management to good use. In barely a year alone, she has brought in a number of accounts for both her and other photographers and continues to do so, easily shifting from photographer to account executive in a jiffy. Though still short on experience, Anna is long on talent and is always eager to learn new things. With an appetite for evolution, a passion for pictures, and an eye set on the bigger picture, Anna Manlapas aims to continue Adphoto’s tradition of great work.

ADPHOTO INC. 3688 Bautista Street, Palanan, Makati City T: +63 2 831.6117 * F: +63 2 831.9108 www.adphoto.com.ph john.magiceye@gmail.com

Curiously Epicurean Live life abundantly...

BY: KATHERINE TOLOSA

hat constitutes abundance? Well, according to Epicurus, an Ancient Greek philosopher and founder of Modern Epicureanism, he quotes, “It is not what we have, but what we enjoy that constitutes our abundance.” Inspired by his philosophy, Stephanie Zubiri, a burgeoning food and events entrepreneur, she has given birth to her now blossoming company, Modern Epicurean Kitchen with the collaboration of Global Restaurant Concepts, Inc. (GRCI), the force behind the CPK chain here in Manila and other famous restos such as Tequila Joe’s and Mati to name a few. Having recently lived in Paris for 5 years, Zubiri gained her professional training from the worldfamous culinary institution, Le Cordon Bleu for a year, acquiring for herself fundamental knowledge in basic cookery from preparation to creation. During her stay there, she accumulated a wide array of gastronomic experience from her many diverse travels and lifestyle encounters while living there including her childhood years of travel, having visited Cuba and Mexico as well. While in Paris, she put her learning into practice by hosting parties in her Parisian flat, making it the consummate party place for her friends and guests there. Fuelled by her passion to express her creativity and share her skill, as she returned to Manila, Zubiri just couldn’t contain her ideas and decided to create her own unique catering company. What makes it so unique is that it’s not just a regular, straight-up food catering

service but it also provides a wide range of services from culinary trainings to event management that tailor-fit your very desire and need. Be it conceptualizing a theme for your event to concocting a personal dish or organizing an intimate or elaborate event, they will certainly step up to the plate and handle everything for you. Stephanie Zubiri, a young and audacious maverick in the food and entertainment industry, envisions her company, Modern Epicurean Kitchen to being recognized as a corporate ‘brand’ that moves in satisfying their clients’ simplest pleasures in life, namely good food, good drinks and good conversations in abundant-form like only they can. To know more about their products and services, please visit their website at www.epicurusinc.ph or for your reservations and queries you may email them at mek@epicurusinc.ph or call them at 0917-830.8393.

MODERN EPICUREAN KITCHEN address: Metro Manila, Philippines Tel.: +63 2 799.3171 Mobile: +63917.830.8393 +63922.889.1750 email: mek@epicurusinc.ph www.epicurusinc.ph www.dineasiaguide.com

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.

new trend in champagne cocktails and rose sparkling concoctions.

Bellini offers an interesting variety of 6 different choices of champagne and 12 different sparkling wines, including the

Bellini promises to unveil a series of events – flaming bars, waitresses on wheels, and ice parties - that will change Cebu’s nightlife scene.

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.

Adventure... Party... Relaxation... Hey Jude Resort Hotel D’Mall D’Boracay Balabag,Boracay Island, Malay Aklan 5608 Philippines Tels (63)(36) 288-5401 to 02 Fax (63)(36) 288-5403 Mobile (0921) 642-7157 / (0922)817-3227 Email:heyjudehotel@yahoo.com 12

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Manila Office Room 230, Ramona Apartments 1555 Adriatico St. Ermita, Manila Tel/Fax (63) 521-4017 Mobile (0917) 817-4562 / (0922)817-3229 Email: heyjudemanila@yahoo.com Website: www.heyjude-boracay.com

BELLINI CHAMPAGNE & COCKTAIL BAR

Panorama Heights, Nivel Hills, Lahug, Cebu City, Philippines PH: +63 2 232.7375

The Hunger... for Exotic Food BY DENISE FOZ

ver the years, exotic food has made its way to the menus of famous dining places in the country. Have you ever wondered why these dishes now appeal more to people than it did in the last decade? Perhaps a good reason for this newfound popularity is that more stomachs now crave for a different taste and an appetite for both food and adventure since most Filipinos dare to try eating anything that moves - from crocodiles to beetles, from frogs to snakes, to name a few. No matter how daunting the thought of eating something not regularly served in most restaurants is, Filipinos are willing and audacious enough to grab the opportunity of taking the first bite. Those who have tried eating crocodile meat would say this exotic food has no distinct taste whatsoever. In fact, crocodile meat may be cooked as an ingredient that is quick to sop up the flavors it is soaked in. With a strong flavor, it is often added to soups and

viands, making it difficult to differentiate the meat from the traditional pork and chicken that is used. Another dish that may seem a bit far off is the tamilok, a worm-like mollusk found in the mangroves of Palawan which tastes like oyster, sometimes eaten fresh or served kinilaw, marinated in vinegar, pepper, chili, onions, and garlic. Another is the camaru, a cricket found in the rice fields of Pampanga which is cooked deep fried and has become an exotic delicacy in the province. Today, more and more people are beginning to appreciate the uncommon viands we can get a taste of. However, this does not leave out our responsibility to be aware that some animals are on the brink of extinction if they are continually captured and eaten. There is a fine line between patronizing something wrong and getting the cheap thrill of trying something new to please (or surprise) our gustatory palate. Just a reminder for us all.

Ostrich steak

Tamilok

Crocodile meat

Camaru

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La Chaine des Rotisseurs

16th Anniversary and Christmas Gala Dinner

GM of Marco Polo Hans Hauri, Bailli des National Michel Lhuillier, August Meierhofer, Bailli de Manille Federico Borromeo, Josephine Borromeo, Bailli de Cebu Amparito Lhuillier & Marilou Meierhofer

he Cebu Chapter of La Chaine Des Rotisseurs, the international gastronomic society of members worldwide who appreciate and share mutual interests in food and wine, celebrated its 16th Anniversary with a Christmas Gala Dinner held at the Grand Ballroom of Marco Polo Plaza Cebu. With the theme “La Belle Epoque,” the affair was highlighted by world-class performances from homegrown talents. Dine Asia Publisher Mary Anne Meily, escorted by Charles Lhuillier, was among the roster of distinguished personalities who graced the formal occasion.

Marco Polo Plaza, Cebu City; December 10, 2009

Annabelle Luym, Amparito Lhuillier, Rose Hennessy, Rosebud Sala, Josephine & Federico Borromeo

Mayor Duke Frasco, Cristina Frasco, and Marc Cools

Marco Polo Cebu Pres. Rey Villar, Carol Villar, Ruby guinto, James Abella & GM Plantation Hotel Efren Belarmino

Carlo Cordaro, Honey Loop, Dir. Dawnie Roa and GM Marriott Hotel Roy Abraham

Grant Gaskin, Glauco Muzzi, Jean Francois Lacassagne, Michel Marchant, Honey Thevenin, Jean Marc Pasquet and Louie Thevenin

Marco Protacio, Teresin Mendezona, Carmen Campbell, and Bo Hauri

Charles Lhuillier and Dine Asia’s Mary Anne Meilly

Joji Alonso, Myrna Ngochua, Stella Bernabe, Nestor Alonso, and Vivina Yrastorza

Barcino Basics

BY PATRICK ANTHONY MEILY

hroughout history, Spain has introduced what has been regarded as one of the most original foods and finest wines among its contemporaries. Various cultural influences favorably shaped Spanish cuisine that resulted in an array of delectable dishes with thousands of recipes using fresh ingredients. Moreover, Spain is the third largest wineproducing country in the world, where drinking wine is a common staple during every meal. Because of these, eating and drinking has literally become a way of

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life for the average local and the practice has been deeply rooted in Spanish culture for many years. Successfully bringing this Spanish ingenuity into the country is Barcino, the wine and tapas bar cum restaurant that has become the favorite among wine drinkers and diners looking for a perfect place with a cozy and intimate setting for a more comfortable feeling. Barcino, derived from the Roman name of Barcelona, earned its distinguished reputation for its wide-ranging selection

of good quality wines at affordable prices and an appetizing menu of tapas, small portions of authentic Spanish dishes served in a variety of delightful combinations. Childhood friends Sergi Rostoll and Dani Aliaga, natives of Catalonia in Spain, started Barcino in 2006. They opened their first branch as a bar in Ortigas with the interior designed as a wine cellar. In 2008, their second branch opened at The Fort. Two more branches opened consecutively, the latest located at Greenbelt 2. This fourth branch of

Going back to the basics may be just that, but the strategy worked effectively for this Spanish wine and tapas bar that has impressively launched four branches in four years…..and counting. Photographer: Barcino’s Christian Schuster (interior shots)

Barcino is the largest, boasting of a twolevel indoor section with private rooms for smoking and an alfresco area that can both accommodate up to 150 persons. Formerly teaching beverage management at the prestigious Enderun Colleges, Rostoll believes in the fundamentals of simplicity. “Unlike other establishments which make things complicated, we want to make things as simple as it can be,” he states, “most especially in the food we serve using simple ingredients but with good quality taste.” This conviction has led to food tastings among his personnel scheduled every Tuesday and Saturday designed to improve the menu and develop new dishes. “Food tasting has never been better,” says Rostoll with a smile. A team of culinary experts, headed by Chef Onie Castillo, meets twice a week to research and experiment with different combinations and come up with a healthy menu of 100-120 dishes that changes everyday. Chef Onie, a graduate of the Academy for International Culinary Arts, sees to it that Barcino’s all-Spanish concept is developed to the fullest. To ensure the authentic taste of their Spanish “food for everyone,” Rostoll hired the services of Jaume Viñallonga Viaplana from Spain as the corporate chef. Barcino specialties include the Tapas Gourmet, a delicious platter of Chorizo Bilbao, Jamon Serrano, Fuet Extra Manchego Queso, Ensaladilla Rusa, and Chorizo Pamplona. Another all-time favorite is the Tapas Barcino, a mouthwatering platter of Croquetas Marisco Pollo y Jamon, Ensalada Rusa, Chorizo Empanada, Montadito Salmon y Cangrejo, Tortilla Española, Tortilla

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Photographer: Anna Manlapas of Adphoto

Vegetales, and Albondigas de Casa. Both platters, together with others, can be combined into a Mixed Tapas Platter which can be ordered separately. To complement the variety of their authentic Spanish dishes, Barcino carries more than 120 labels of red, white, and sparkling wines stored in temperaturecontrolled glass shelves and cabinets located at their warehouse in Pasig City. The wines are imported from Spain and supplied by Gonzalez Byass, the awardwinning winery and a leading player in the Spanish wine industry. Among the wine selection are Beronia, Rioja, Nectar, Pedro Ximenez, Altozano, Vilarnau, and Cava. Aside from Spanish wines, Barcino also offers new South American wines from Portugal, Chile, and Argentina. The wood-inspired interiors of Barcino resemble a typical bar in Barcelona. Light red brick walls, wooden palettes, high leather-upholstered chairs, and wine barrels used as table stands with glass tops all provide a casual and relaxing ambiance conducive for unwinding with friends after a hard day at work. Habitués may avail of Club De Vino, Barcino’s exclusive membership card linked to the point-of-sale system that entitles loyal patrons to privileges consisting of discounts, event invitations, special offers, and other promotions. According to Rostoll, they will open another branch before the year ends and their very first overseas outlet soon. “We are growing fast,” he proudly declares. “We intend to target Asian countries in the next three years.” Partner Aliaga has since moved on and is now the general manager of 7 Stones, a resort in Boracay. Another childhood friend, Uri Singla, took over and is presently handling the overall operations of Barcino.

Rostoll values the partnerships that he has established and shares his business philosophy. “This business is not all about making money,” he begins, “(it is about) meeting a lot of people, making very good friends, and working with a staff of over fifty people as a family.” The experience is what he calls an “evolving endeavor.” Rostoll adds, “We like what we do and it feels so good.” Barcino’s remarkable success over the years can be largely attributed to its unique food and wine pairings and exceptional service. With a newfound concept, Barcino has practically evolved into a lifestyle truly worthy of embracing.

BARCINO SPANISH WINE CELLAR & TAPAS BAR 2nd Floor City Golf Plaza, Julia Vargas Avenue, Ortigas, Pasig CIty Tel. No.: +63 2 636.2963 Fax No.: +63 2 634.6307 Unit 101 Forbeswood Heights, Rizal Drive, Fort Bonifacio, Taguig City Telefax: +63 2 900.0726 Lower Ground Greenbelt 5, Legaspi Village, Makati City Tel. No.: +63 2 759.0965 Ground Level Greenbelt 2, Legaspi Village, Makati City Tel. No.: +63 2 501.3250 www.barcino.com.ph

Photographer: Barcino’s Christian Schuster (interior shots) & Norman Lleses (food shots)

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WHEN EAST BY BAMBI TORRES-CAMUS

hat do the White House and Malacañan Palace have in common? Quite easily, you would say, they are both the official residences of the heads of state of their respective countries. It being so, we all know that they only get the best of the best in everything. Most especially when they are hosting state dinners and very important political functions. And when they are hosting, they quite elaborately always outshine and outdo their previous event. What would a special occasion be without the exquisite banquet spread or splendid silver trays that dance around the ballroom always filled with sumptuous hors déuvres and sparkling champagne ready for the picking? And of course, the most awaited phrase of the evening, ‘Dinner is served’. Only in these official residences do we truly find the premier executive chefs of the world. But most significantly, what they both have in common is that both their chefs hail from the same nationality. You guessed it right, they are Filipinos and notably, they both are female chefs at that. Let us now take an up close and personal peek into their individual lives and discover how these two dynamic Filipinas journeyed their way to success. 20

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At the Malacañan Palace, incumbent Executive Chef Babes Austria did not start off her career in the culinary industry. Surprisingly to know, she initially worked for the goverrnment for 23 years where the last position she held was Director of Finance for the Department of Social Welfare and Development.

would then introduce me to her “suki” (favorite supplier) and explain well in detail how to check the freshness aside from what it is called and best cooked for.” Chef Babes fondly reminisces of her childhood memories growing up in her hometown in Balanga, Bataan.

In her pursuit for excellence, she established her calling as a chef. She initially enrolled at the Center for Asian Culinary Studies where she took home a Silver Medal for Cuisine, thus spurring inspiration towards her culinary journey. Furthermore, she also studied at Le Cordon Bleu in London and the Culinary Institute of America where she worked and studied simultaneously. Her experiences, such as picking grapes in Napa Valley and being a part time cook in a Mexican Restaurant, provided her a fine foundation in jumpstarting her second career from scratch.

Later on in 2005, Chef Babes became the Malacañan Palace Executive Chef. President Gloria Macapagal-Arroyo challenged her with the great task of professionalizing the Palace kitchen. “I landed in the Palace running the hot kitchen with old, wooden working tables, pots with no handles, and stoves that create smoke,” she quips. But no order is too tall for Chef Babes to reach, as she patiently trained seven kusineros (cooks) to the level of professional chefs. “I also hired and trained young chefs from the best culinary schools in Manila, equipping the kitchen with efficient personnel. I installed a sanitation system, developed procedures for food cost control, and upgraded the facilities while gradually saving the in-house catering food service earnings. I am the first to boast of a palace kitchen plantilla which eliminated outsourcing catering services outside that saved the purse of the government.”

Being a chef is not really far from Chef Babes’ fate. As she recalls, her culinary beginnings sprung from when she was a child as young as seven. She states, “My teacher was my “Nanay” (mother), Estellita Samala Austria, who brought me to the market every weekend. I would feel very excited and eager whenever my mother would allow me to carry her basket. She

MEETS WEST Adding to her accomplishments, Chef Babes also teaches International Cuisine at Centro Escolar University and College of the Holy Spirit located near Malacañan Palace in Mendiola, Manila. She also trains culinary students for culinary competitions. Her distinctive style of ‘cooking without a recipe’ and her unique, personal formula of working with love, passion, and dedication whenever she creates one makes her exceptional. Sharing her dreams, Chef Babes envisions of putting up a culinary school that will provide nswers to the needs of young graduates who do not have the motivation to become professional chef. No matter which part of the globe, the fighting spirit of Filipinos, driven by passion, commitment and dedication, truly stand out making them world class. We salute our Executive Chefs par excellence, Babes Austria and Cristeta Pasia-Comerford. Proud to be Filipinos! Mabuhay!

Across the globe, however, at the White House Executive Chef Cristeta Pasia Comerford graduated from the University of the Philippines where she finished her Bachelor of Science in Food Technology. From then on, she pursued her culinary career internationally which includes 26 years of working in the finest dining restaurants in Washington D. C., Chicago, Austria, Napa Valley, and France. She lives with her family in Columbia, Maryland in between visiting families in Seattle and Chicago. Early on, in 1995, she became an Assistant Chef under Walter Scheib, who was then the White House Executive Chef during the Clinton Administration. This paved the way for her when in August 2005, First Lady Laura Bush appointed her as White House Executive Chef, becoming the first woman and Asian to hold the position. Recently, in 2009 when US President Barack Obama assumed office, Cristeta retained the position as White House Executive Chef.

Her many responsibilities include designing and executing menus for state dinners, social events and official luncheons hosted by the President and First Lady as well as daily family meals. Some of her most memorable events as Executive Chef at the White House include the State Visit of Queen Elizabeth, the G-20 Summit at the National Building Museum, and the Social Dinner for Ghana.

Source: Brand Speak Asia

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Becky Garcia:

Dance Diva

BY KATHLEEN ASUNCION

ance has been a part of human culture since time immemorial. For some people, it is a way to keep fit. Others do it for leisure, and in some cultures dance is an integral part of ceremonies, rituals, and celebrations. So many forms of dance have evolved through the years. One of these is dancesport. As opposed to social dancing, it is competitive ballroom dancing. The early 90’s saw a sudden popularization of ballroom dancing in the Philippines, thanks to people like Becky Garcia. Ever since she entered the scene, the Philippine dance industry has never been the same. Dancing has been in Becky Garcia’s life even in her younger years. She was always the star dancer in school programs, performing folk dances and other types of dance, not to mention being a cheerleader. Her extra-curricular activity extended even during the summer when she would take up ballet, Hawaiian, and jazz just to name a few. As she grew older, dancing became more than just an extra-curricular activity. Dubbed as the ‘Lambada Queen’, Becky was responsible for bringing ‘Lambada’ to the Philippines. The title opened a lot of doors for Becky. She was offered a weekly dance show on RJTV called ‘Dance Upon a Time’. This led to having other weekly television shows such as ‘Let’s Ballroom with Becky’ on RPN 9, ‘Eezy Dancing’ on ABC 5, and ‘Sportacular Asia’ on Channel 13. She also hosted a weekly radio show on Angel Radio called ‘Dancesport with Becky’. Becky Garcia is neither a professional dancer, nor is she a dance teacher, and she never competed in any dance competitions. “It was just my love for dancing and my ambition to establish a dance organization that prompted me to professionalize dancing in the Philippines,” says Garcia. Fueled by her passion, she established the Becky Garcia School of Dance. However, she does not conduct lessons in her school. She brought foreign instructors from abroad to teach the correct techniques and syllabus in dancesport. Having numerous achievements in dancing, Becky Garcia surely fits the title ‘Ballroom 22

Dancing Queen’. However, that is not her only title. Becky’s resume boasts of numerous titles since she holds several high positions in different organizations, some of which she founded. She is the founder and president of the Dance Sport Council of the Philippines (DSCPI), a national organization professionalizing the ballroom dancing industry. She also founded the Professional Dance Sport Association of the Philippines (PDSAP). Other positions include being the vice president of the Asian Dance Sport Federation (ADSF), Executive Committee Member of the National Commission on Culture and the Arts, and the Co-Chairman of the Philippine Olympic Committee, Commission on Culture. As of now, dancesport is not yet considered a medal sport in the Olympics, but Becky Garcia is hopeful that it will be included in the future. She also believes that our country has a shot in bringing home medals if ever dancesport will be a medal sport. “I have high hopes especially with our youth. They are the future of dancesport. The quality of dancing is so good and has improved a lot,” she further states. Another thing that keeps Becky Garcia busy is being an International Licensed Adjudicator for the International Dance Sport Federation (IDSF). She obtained the license in 1999 after she attended an adjudicator’s congress in Bratislava, Slovakia. Dancesport had certainly flourished because of Garcia’s hard work to promote it. Since she founded DSCPI in 1996, Garcia has been going all over the country to conduct workshops and organize chapters in the provinces. She also brought in world-class dance champions to conduct training and workshops. Since then, the number of dancers has increased tremendously. They now have almost 500 dancesport competitors in all categories and thousands of social dancers and dance enthusiasts. They stage three competitions annually: a quarterly ranking in March, a mid-year ranking and competition in July, and national championships in October. They also hold an international competition every two years. From time to time,

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they are also asked by the International Federation to host the yearly Asian Dance Sport Championship and the Asia Pacific Dance Sport Championships. Some private individuals also help her promote dancesport by staging private competitions. Garcia also thinks that the mushrooming of ballroom clubs all over the Philippines is a good sign because they also help train potential dancers and sponsor them in competitions. When asked what her favorite dance is, Garcia stated that she particularly likes the Latin dances. These include chacha, samba, rhumba, paso doble, and jive. Even if she has done more than enough to make dancesport popular, Garcia still is and will remain to be the driving force of dancesport in the Philippines. Because for Becky Garcia, “Dance is an expression of one’s feelings, one’s passion. I cannot imagine life without dance.”

JIRO ESTANIEL GASTRONOMIC DESIGNS BY STEPHANIE ZUBIRI

iro Estaniel can at first be intimidating. But he is extremely punctual, fast talking, and very professional. After thirty seconds, when he settles down, he gives you a big smile, and you know you’re in for a very pleasant and interesting conversation. Jiro is one the country’s leading interior designers, also known as a good professor in his field. He has truly made his mark designing restaurants and food stores. This way, he was able to combine his passion for food with his craft. Being a self-proclaimed foodie, Jiro gets along very well with his clients and fosters long partnerships and lasting friendships. In his youth, Jiro always loved to draw and would spend most of his time drawing façades of hotels. His mother was a Kapampangan engaged in the restaurant business from which his love for food grew. He has often worked with one of the pioneers in the food industry, Werner Berger, the founder of Werdenberg and Santis. He designed the first ever Santis Delicatessen and went on to design nine out of the twelve existing Santis delis in the Philippines. The Italian restaurant La Primavera, also run by Berger, was the first restaurant he designed. Today, Jiro is responsible for the interiors of I’m Angus, Chesa Bianca, and Carpaccio, each of them unique and reflective of its respective cuisine. Jiro Estaniel has also worked closely with the Chateau 1771 Group of Restaurants, designing the restaurants Château 1771, Portico, Sidebar Café,

and Sentro 1771. His expertise also extended to corporate offices and buildings such as the Teleperformance Call Center and even private homes and condominiums. However, his true passion for food and gastronomic adventure shows through. Remember that wonderfully quaint and authentic Italian restaurant in Salcedo? Salumeria? He was one of the owners. When asked what his inspirations in his designs are, Jiro replies as a true foodie would: “It all depends on the style of the cuisine.” However, he admits he is always true to his Asian roots and always likes to include at least an Asian touch even if it is through architecture or just a simple chair. His dream restaurant is to make an allwhite restaurant, from the chairs to the flooring that has beautiful stemmed glasses to really put the food in focus.

“I save until I have some time, then I disappear to another place. I can travel alone, just tasting and discovering. This is how I learn.” Jiro reminisces about the most beautiful bottle of wine he had in a small vineyard in Napa Valley back in the 1990s. “Now it’s a grand cru!” And his most recent food obsession? Cambodian cuisine. His travels have given him the insight needed for heartfelt designs and also his own cooking. His specialty is roast chicken or any fowl, with an oriental stuffing of wild rice or even black forbidden rice. “And always a touch of cilantro,” he adds. Just like his designs, Jiro Estaniel remains true to simplicity and authenticity and yet always has that touch of spice.

Jiro realizes that the local dining scene is flourishing and hopes that people bear in mind “affordability” as all Filipinos love to eat, but the economy needs to be respected. “Places like Mall of Asia are always packed and you’d be amazed at the discoveries one can make, pasta with gambas at Tokyo Café - surprisingly good and so affordable.” He also believes that Cebu and Bacolod are the hotspots now as foodie destinations. Internationally, “my only wish is that people put Filipino food on the map, in the market. No fanfare, just cooked the way it was used to.”

JME INTERIORS / JME DELINEATION, INC. Address: 7492 Bagtikan St. San Antonio Village, Makati City, Philippines Tel.: +63 2 8901308 / 7293301 Telefax: +63 2 8901448 email: jiro_estaniel@pacific.net.ph jiro_estaniel@yahoo.com

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The Dinagyang Experience S

BY KATHLEEN ASUNCION

ituated 283 statute miles from Manila is the province of Iloilo, the gateway to the flourishing region of Western Visayas. It occupies the southern and northeastern portion of Panay Island, to its north is Capiz; Guimaras Strait washes its southern shores while Panay Gulf and Iloilo Strait occupy the east; lastly, the province of Antique is its western neighbor. Iloilo is composed of 42 municipalities and a component city. The province’s capital, Iloilo City, is a booming financial center and a favorite tourist destination.

Nature lovers will enjoy discovering Iloilo’s tranquil beaches, breathtaking land forms and thriving wildlife. People who are in for some culture soaking can bask in Iloilo’s rich cultural heritage while touring the Jaro Belfry, one of the few belfries in the country that is separate from the church; the Jaro Cathedral where the shrine of Our lady of Candles can be found; the Gothic renaissance church of coral rock, Molo Church, and the Museo ng Iloilo where pre-historical artifacts can be viewed. A trip to Iloilo will not be complete without trying native dishes and delicacies. Among the famous soup dishes are the Pancit Molo and La Paz Batchoy. Both are named after their place of origin. The Pancit Molo is a light chicken-based soup with pork filled wanton, named after the district of Molo, which used to be the Parian or Chinese enclave during colonial times and where this snack was sold by Chinese travelers. The Batchoy appeared in the wet market of La Paz in the 1930’s. A serving consists of a large bowl of scissored noodles and pork innards and then covered with piping hot caldo (broth) and finally smothered with crushed chicharon and fried ahos (garlic). Visitors can also purchase other Iloilo delicacies such as galletas, hojaldres, rosquillos, barquillos, biscocho, and

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butterscotch in Panaderia de Molo and the Biscocho house in Jaro. Foodies can also feast in the various restaurants found in Iloilo City. If you’re craving for seafood, pizza, or pasta you can try restaurants like Esca’s, Afrique’s, or Buto’t Balat. If you’re looking for nightlife, then Smallville Entertainment Complex which is home to several bars, clubs, and restaurants, is the place for you. Accommodations in Iloilo are also praiseworthy. Visitors can stay in hotels like the Sarabia Manor Hotel, Hotel del Rio, and the Amigo Terrace Hotel for some rest and relaxation. Ilonggo life cannot be complete without the festivals being celebrated all-year round. The streets of Iloilo come alive with colorful sights and upbeat sounds as Ilonggos flock to the streets to celebrate festivals like Pintados de Passi, Feast of Our Lady of Candles, and the most famous Dinagyang Festival.

The Dinagyang Festival is Iloilo’s version of the Sinulog in Cebu and the Ati-atihan in Aklan. These festivals are all defined by the patronage of the people to the Holy Child Jesus, Senor Santo Nino. Devotion to the Sto. Nino can be traced all the way back to the 16th century. In 1521, Ferdinand Magellan brought over a replica of the Sto. Nino, which can now be found in the Basilica of Cebu. Magellan gave the Holy child as a gift and a sign of friendship to Rajah Humabon and his wife Hunamai or Hara Amihan. On April 24, 1521, Fray Pedro Valderrama, chaplain of the expedition, baptized Rajah Humabon and his wife. From then on, they were known as Carlos and Juana. The couple was awed by the lavish red and gold vestments of the image. They were told that the image was a young god, the Christ Child who had come to bless and protect them and their world. The image, which was a far cry from the dark anitos they worshipped,

brought about fascination and delight to the couple. Shortly after stumbling upon Rajah Humabon’s kingdom, Magellan was slain by Mactan chieftain Lapu-Lapu. He suspected the Spaniards to be marauders and slave traders. Forty-four years after Magellan’s death, the Spaniards came back to Philippine shores. The expedition was headed by Miguel Lopez de Legazpi who was instructed to establish Spanish sovereignty in the Philippines. When he arrived in Cebu, Rajah HUmabon and his wife had died and his nephew, Rajah Tupas had taken over. The locals remained animists all those years worshipping several deities but their devotion to the Sto. Nino still remained. The chaplain of Legazpi’s expedition found that the Sto. Nino was worshipped as the top divinity. The reverence for the Sto. Nino remained among the community and is attributed to the

piety and devotion of Rajah Humabon’s queen, Juana. The locals had been turning to the Sto. Nino praying for rain and bountiful harvest. It was brought to sea from time to time to appease the winds and appeal for rain. Since the image came to them by sea, it was only fitting that he remained connected to his mysterious origins. Legazpi brought another Sto. Nino image to Manila and established the country’s capital there after his lieutenant commanders Martin de Goiti and his grandson Juan de Salcedo usurped powers from Raajah Soliman of Manila and Lakandula of the old kingdom of Tondo. To this day, the most worshipped Sto. Nino images are those found in Cebu and Tondo, Manila. The Feast of the Holy ChildJesus is celebrated during January following the Liturgical year. Iloilo’s version, the Dinagyang Festival, wasn’t always as lavish and vibrant as it is now. It’s humble beginnings can be traced back in 1967 when Rev. Fr. Ambrosio Galindez of a Roman Catholic parish introduced the devotion to Sto. Nino. In the following year, Fr. Sulpicio Enderez brought a replica of the original image of the Sto. Nino de Cebu to the Parish of San Jose as a gift. The Confradia del Santo Nino de Cebu, Iloilo chapter worked on giving the image a fitting reception. They paraded the Sto. Nino in the streets of Iloilo starting at the Iloilo airport. During these times, the observance of the feast was confined to the parish only. The Confradia, patterned the celebration to Ati-Atihan where natives, whose bodies were covered in soot, would dance in the streets while parading the image of the Sto. Nino. In 1977, the Marcos regime required the various Philippine regions to come up with festivals or celebrations that could boost tourism and development. Iloilo City immediately chose Ati-Atihan as its project since the small parish could no longer meet the growing challenges of the festival. That marked of the beginning of the many developments of the festival. The festival was stretched to a week-long celebration which is highlighted by a Mardi Gras type of parade called Kasyadyaan on a Saturday, and the Dinagyang itself is celebrated on a Sunday. The Dinagyang

Festival got its name from a local broadcaster who, in describing the now annual event, used the word Dinagyang from the Ilonggo root word “dagyang” meaning ‘to make merry’. During the Kasadyaan Festival, various groups from different Iloilo towns parade the streets and dance before the crowds. The new festival also consists of food fairs wherein streets would be closed to accommodate various restaurants and food establishments. They would showcase their specialties while visitors would dine al fresco while getting a taste of delectable dishes that Iloilo has to offer. When Sunday comes, people would flock to the streets to witness the Dinagyang festival wherein tribal competitions are held. These ‘tribes’ are actually groups of students from various school in Iloilo. Each tribe consists of 80-100 dancers and 40 drummers. The themes for the dances include: Myths and Legends, Ilonggo religious rites, Ilonggo History, Fiestas and Festivals, Ilonggo Heroes and Ilonggo Livelihood. The participants are young men whose bodies are covered with soot that imitates the Ati’s dark skin. They are dressed in colorful loincloths and grand headdresses that attract the eyes of the public. Parade watchers would get their adrenaline pumping while hearing the thunderous drums and watching the participants dancing with such youthful stamina and precision. One can see that they are wellrehearsed because they hardly miss a beat when dancing. The tribes are judged according to the originality of costume, choreography, over-all performance and musicianship. The Dinagyang Festival was voted as the Best Tourism Event for 3 straight years, from 20062008 by the Association of Tourism Officers in the Philippines. It is also the first festival in the world to get the support of the United Nations for the promotion of the Millennium Development Goals. It is also cited by the Asian Development Bank as Best Practice on government, private sector and NGO corporations. Festivals are essential in the Ilonggo way of life. They are religious and folk celebrations that enable outsiders to catch a glimpse of Iloilo’s rich history and culture.

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WITH WINES + SPIRITS

THE PERFECT

BY: DENNY WANG

RESTAURANT WINE LIST

These days, it seems that every other customer walking through the door is a wine critic.

This bizarre anecdote is actually true. When you’re not watching TV in bed, what do you read? A good friend of mine reads restaurant wine lists before going to sleep. Indeed he loves wine as much as anyone I know but wine list for bedtime reading? I honestly can’t say. But it intrigues me that he can’t remember the last time he had a bad dream. I on the other hand have one every other night, most of them having something to do with customers spewing nasty comments about a wine list I just designed for a new restaurant. Surely, it must be pretty flattering for a wine list to be so ingratiating. These restaurateurs ought to feel inspired enough to take things to the next level and design the perfect wine list. I remember the old days when food was the popular target for criticisms but wine has now taken over as the favorite victim. These days, it seems that every other customer walking through the door is a wine critic. Surreal, isn’t it? Every year over 100 new ventures nosedive into a money pit called the restaurant business. Each establishment brings along a unique statement about its food. Delivering on promise might be another matter. But one thing’s for certain. No aspiring restaurateur would be caught dead with a mediocre food menu. Not sure one can say the same for the wine side of the equation though. The wine list is the most vulnerable flank of a restaurant. It is also the most difficult one to fortify because it is attacked from so many directions. Bubbly Beau hates your meager selection Champagne under p3000 while Sideways Miles makes a scene because there are less than six Pinots on your list. Mario calls you a criminal for slaughtering 6-yearold Barolos. What a blood bath every single night! If that’s not part of your vision when you decided to be a restaurateur, perhaps we should sit down and work on your wine list a bit. We could start by figuring out what kind of wines need to go on the list and take it from there. 26

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A perfect wine list consists of a generous but balanced selection of three types of wine. First type comprises of the unforgivable wines that customers will not forgive you if they are not on the list. Aside from the basics like Cabernet and Chardonnay, it is mostly regional. Italian restaurants’ got to have Brunellos and Barolos just as a French restaurant is obliged to offer lots of Bordeaux, Burgundy, Rhone and Languedoc. Beyond that, we should include the current “flavors of the year” - wines that are in vogue - like Malbec, Tempranillo and Grűner Veltliner. Type Two consists of the intellectual stuff wine that invite questions like “what’s that wine?” from customers. Trust me. Questions like that really make it for a sommelier. This is where the game begins, for both sides. And it doesn’t hurt for customers to tell his friends that they drank this interesting bottle at your (interesting) restaurant either. It goes without saying that none of these wines should be found in your friendly wine shop down the

road where they are sold for half the price. Section Three caters to special occasions, always locked and loaded anxiously waiting for that illusive customer to walk in and demand “bring me your most expensive bottle of wine”. When that happens and the best you’ve got is a p1500 5-year-old Cote-du-Beaune Village, all reasons for living to fight another day begin to sound unconvincing. Organization Not really as big a deal as many might think. The perfect wine list is organized into neat compartments to draw customers into certain shopping corridors. Once in, they will unwittingly engage the sommelier in his most comfortable arenas. You have home-court. Exploit the advantages. For example, some sommeliers are versed in regions so they prefer to talk about places like Burgundy, Piedmont, Rioja and Bordeaux. Invariably the wine list is organized geographically by wine regions. Others are more at ease with varietals – wines that are made

predominantly with one kind of grape – like Cabernet Sauvignon, Merlot, Chardonnay and Riesling. Organization is really just about navigation. It won’t make or break the perfection of your wine list. Content on the hand will. Content The perfect content comes from a perfectly free hand in choosing the wines for the wine list. Sadly, most restaurants have inherent lock-in limitations imposed by deals made with wine merchants. Owners’ personal predilections also contribute to the constraints of this quandary. For a moment, money seems to be a lurking factor, but if you think about it, it really isn’t. For roughly the same amount of capital it takes to fit out the kitchen, your restaurant can stock up the cellar to support a very nifty wine list. The difference is wine is liquid assets that you can turn around and around. That said, the real world does require us to succumb to unromantic business notions of budgets and returns. Filling those blank sheets of your perfect wine list now boils down to three things: creativity, a sense of balance and tasting. You need to be very creative in finding wines that are not everywhere around town. Customers get no satisfaction ordering wines that they could buy in a shop for half the price. Let’s face it. All we do for them is to pull the cork, pour and say “enjoy”. Creative sommeliers need to outfox wine merchants by capitalizing on the fact that restaurants can purchase in small quantities at less competitive prices. In general, at least 50% of your wine list should comprise of labels and vintages that your customers don’t come across when they shop for wine in the same town. Specialty importers are a great source for hard-to-find labels and vintages. A sense of balance is essential. Aside from going long on the main theme of the

restaurant we can’t be overly short on the other selections. While regional pairing is indeed a time-proven proposition, it is a myth that only wines from the same region as the food can pair well together. Tasting the wine before you put them on the list is almost mandatory, maybe not every single kind but at least enough to know what you are doing. Of course, if your list contains over 1000 lines and some bottles cost hundreds of thousands pesos, you can be forgiven for relying on a few educated guesses. Wine by the glass Wine-by-the-glass is the most important element of the perfect wine list. It is not an easy one perfect. Aside from offering a generous selection of 8 to 16 glass pours, each one should be interesting too. The problem is the short shelf-life once a bottle is opened. Modern wine-preserving equipment enables restaurants to offer a bigger selection of glass pours. Combine that with zealous efforts to find good wine in 375ml formats and losses from unsold pours of opened wines are quite negligible. 90% of your glass-pour customers are going to order by varietals so it probably makes better sense to organize this page by name of grapes like Sauvignon Blanc, Riesling, Merlot, Tempranillo etc. To be even more considerate, restaurants can offer two or even three pouring sizes, namely degustation (sampling) pour of 50ml, small pours of 90ml for designated drivers perhaps and a regular pour of 140-170ml. Think about stocking some small-bowl sampling glasses too. It may not be easy to find the meager 50ml pour in a larger vessel. Awards International magazines hold annual competitions and give out awards for restaurant wine lists. Frequently their parameters for evaluation are published.

They can serve as useful hints for restaurants to “rate” their own wine lists even without entering the competitions. Award-winning wine lists typically offer over 1000 items, a breadth of selections covering all major wine regions, a good depth of matured vintages, a generous selection of wine-by-the-glass and some rare finds. Competition for these awards is fierce. Each year, thousands of wine lists are submitted to compete for a small number of awards. Anything short of very good won’t even make it to the “worth mentioning” listing. Any restaurateur who thinks his is the perfect wine list might be a bit intoxicated or is under a massive spell of his wine suppliers, and most likely a bit of both. If logic has a say in this, it would dictate that there is no perfect wine list, only perfect customers. Perfect customers are those who remember they are the ones paying. So what’s the point of exploring faults or wallowing in anything that doesn’t add happy points to the evening’s score card? Very few customers fit that description. In fact many customers are like dentists, rarely failing to find something bad to drill on. Perfection is when ego takes control of our imagination. Just how far we want to take it is a matter of vision. Surely perfection isn’t all about being the best or even better. Leave the moon to NASA and their astronauts. We can shoot for something more down-to-earth. For me, if I feel I have drunk something interesting and I can remember it the next morning, that’s quite perfect. In fact, better be careful because any better than that I might just swipe your wine list for my personal bedside reading.

If you’d like some ideas on how to create a perfect wine list for your new bar or restaurant, write the author care of Dine Asia at info@dineasiaguide.com. www.dineasiaguide.com

HE DID IT

My Wine W

ith over 30 years of experience traveling the world studying and tasting wines, Giuseppe Rondini has successfully combined the innate culture and tradition of Italy with the aromas and flavors in his bottles of Italian wine. A native of Piedmont, Italy who is married to a Filipina, Rondini has been distributing imported wines in the country since September 2007, when he established Giuseppe Rondini Corporation to select the best Italian wines under the brand My Wine.

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A one-man sales team, Rondini knows how to handle objections when it comes to pricing, because he always sees to it that he delivers quality wines to his clients, composed mainly of Italian restaurants and private individuals. “Filipinos nowadays have a good palate and know how to recognize a good wine,” Rondini realizes. He intends to ride on this ever-increasing trend and plans to hold wine buffets and design wine gift packages in the future. Aside from quality wines, Rondini also distributes lemoncello, olive oil,

and grappa. Exhibiting the character of a true salesman, Rondini emphasizes that the quality of his wines are both in taste and price. Good-naturedly, he ends with, “This is my wine!”

G/F Pacific Place Bldg. 539 Arquiza Street, Ermita, Manila PH: +63 2 559.1083 MOBILE: +63 915.118.8787 TELEFAX: +63 2 551.7053 EMAIL: mywinebygiusepperondini@yahoo.com

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PICASSO A new boutique residential experience

he hustle and bustle of Makati’s financial district may attract all the corporate denizens, and the laid back internet businessmen. Slowly though, here and there, are little pockets of the art world coming to spread their little cultured wings around what would seem to be just well, suits and numbers. In contrast to the glass paned and almost cold building exteriors that grace the skyline, there sits one such establishment that is at the very least, catching to the by passer’s eye. It is The Picasso, a newly refurbished residential building on Leviste St. in Salcedo Village.

living has not been seen in the Philippines, and even having such a rich art and cultural scene in Manila, the time was right for a project like this to be added on to the city.

It is a boutique serviced residential building based on the great artist Picasso and inspired by his works. In their website, www. picassomakati.com describes the building in their opening line, “An old building. A(n) exciting street life. A great artist. Creatively fused together, this dynamic and inspired combination gave birth to The Picasso Boutique Serviced Residences, a place where art and passion live.” And live it does.

The rooms are inspired by Picasso’s color hues, and each floor is fashioned after one of his five stages. The art does not stop at the lobby but carries on into the rooms. The floors, walls and ceilings have splashes of “Picasso” in them, as do the little corners throughout the hotel floors. Even if the rooms vary, the inspiration of Picasso is evident and present even in the layout of the room and in the duplex type Picasso suite it is seen particularly in the staircase.

Upon entering the lobby, it is unclear where the art stops and concierge begins. Impressively, the minimalist touch to the surroundings adds on to its sleekness, not starkness. The colors that are signature Picasso are everywhere in tasteful splashes and giving emphasis to the feel of being an art gallery whilst checking in. As Benjo Marquez, head of Marketing and Business Development for HII, the managing arm of Picasso, says that that was the intention. The juxtaposition of art and comfortable

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As stated in their website, the architect Dominic Galicia of Dominic Galicia Architects says, “We believe a city is a series of layers, a city moves with time but it doesn’t erase its past. Anything is more interesting when it has layers, so we kept layers from this building’s past - such as the textured ceiling slab in the Lobby - and worked it into our design,” says Galicia.”

In following with the art theme, among the amenities offered, there is an art gallery on the third floor. All the exhibits throughout the hotel change every two months. There are actual pieces that are all over the lobby and parts of the different floors as well, all of which are for sale. But the art does not stop there. There are the balconies, that if viewed from a

certain point across the street, you may see a Picasso painting that magically emerges. It has to be seen from afar to be fully appreciated, and as of this writing, the wonderful mural is still not finished. Still further, they have a deli and the restaurant, Brasserie Boheme at the lobby, which imbibes the feel of the Belle Epoque period of France, inviting customers in to eat the brasserie type cuisine that is served. The restaurant also boasts the most wide-ranging selection of French wine in the country. Head Chef Robert Lilja offers European style dishes fused into Filipino cuisine, such as laing with truffle oil. Like Picasso, this boutique residential building is bold without being flashy or trite. The shapes and colors correspond to its overall theme, without overwhelming the senses. Every step of the way through this quaint and sophisticated establishment is full of layers that one peels off, and with each layer, comes a new discovery. It is very evident that this has been a carefully

laid out plan and that every possible nook, even the stationary, has been so carefully assembled to be a continuous flow of a single theme. Everywhere you look is just Pabloâ&#x20AC;&#x2122;s art: it is stunning, sophisticated and cozy, simultaneously. The Picasso is a wonderful little place that is the perfect blend of the spontaneous spirit of art, and the sleek feel of business, which in this case, makes for the perfect formula of a very stylish home away from home.

THE PICASSO BOUTIQUE SERVICED RESIDENCES 119 L.P. Leviste Street, Salcedo Village, Makati City, Philippines 1227 Tel.: +63 2 828.4774 Fax: +63 2 828.9141 www.picassomakati.com www.dineasiaguide.com

THE SENSORY WORLD OF

abulous. Fluid. Forward-looking. These characteristics aptly describe Hotel H2O, the recently opened integrated resort and leisure hotel located at the Manila Ocean Park complex in Manila.

A member of WORLDHOTELS, the largest and most established global group of independent hotels and regional hotel brands based in Europe, Hotel H2O is a five-star hotel with world-class facilities and amenities primarily intended to suit the discerning needs of business and leisure travelers. As a brand, the horizontal-shaped hotel is being marketed for the exceptional experience derived from its distinctive style, service, and personality. In addition, it is also promoted as a brand that is fresh, dynamic, and inspired to deliver a new standard of excellence in the hotel industry. Hotel H2O comprises two levels of carefully appointed and pleasantly furnished 147 rooms and suites which are generally classified into aqua rooms (with aquarium walls), bay view rooms (facing Manila Bay), and park view rooms (facing Acquatica, the ocean fountain and light show). The design savvy interiors, with a touch of minimalism, consist of Turkish sandalwood marble, natural fabrics, and artworks of Filipino modern artist Gino Tioseco. Amenities feature ultracomfortable beds with soft, crisp, lush linens and pillows, personal safe, bedside alarm clock, IDD telephone and voicemail, bathroom with individually designed toiletries, hair dryer, refrigerator with minibar, complimentary tea and coffee making equipment, individuallycontrolled air-conditioning, highspeed internet access, and LCD TV with remote control showing inhouse movies and cable television. Other guest services and facilities include a kids club, fitness center, spa, business center, bar, laundry, valet, shuttle service, limousine

Discover a truly relaxing environment in the first and only aquarium-themed hotel in the country that has been making waves and receiving raves since its opening.

and car rental service, tour desk, boutiques, foreign exchange, and a doctor on call. Hotel H2O aims to attract a varied clientele of local and foreign travelers composed of families and corporate businessmen, who may be individuals or in groups. This is the reason why 2,000 square meters of function space have been allotted housing a full range of meeting and banquet facilities for seminars, conferences, and special events. The venues can cater up to a maximum of 800 persons. Each hotel room is provided with collaterals using haiku, incorporating poetry into the hotel’s marketing campaign. Stationeries with colorful designs represent fun and enjoyment, ensuring not only a wonderful stay but also inspiring guests to be creative by giving them a new perspective. “We want to treat our guests as intelligent guests,” declares Christopher Legaspi, Hotel H2O’s general manager. “We always offer something new for our guests to experience something different.”

Definitely, staying at Hotel H2O will be something unique - where light, sound, and scent are incorporated into a contemporary cultural experience to stimulate the senses, capture the emotions, and stir the imagination of the creative guest.

HOTEL H2O Luneta, Manila 1000 Philippines Tel.: +63 2 238.6100 Fax: +63 2 238 6188 hotelh2o.com

learn to eat the

Makansutra Way

Celebrate the best of Asian food culture and lifestyle and enjoy the authentic good taste of Asian cuisine at this all-new, one-of-a-kind restaurant.

howcasing the diverse flavors of Asian cuisine is Makansutra Asian Food Village, the latest offering of Manila Ocean Park, the first and only multi-facility integrated complex in the country located at the back of Quirino Grandstand in Luneta, Manila. Makansutra, derived from the words makan, the Bahasa term for eating and sutra, the Sanskrit term which means guide or lessons, is a franchise of Makansutra in Singapore, a concept founded by food guru and photojournalist K. F. Seetoh in 1997, wherein street food are served in hawker-style food courts utilizing open kitchens. Here, Makansutra serves authentic dishes from different Asian countries prepared in 12 individual food stations representing, among others, Singaporean, Malaysian, Chinese, Thai, Indian, Indonesian, Filipino, and even Western cuisines. Because each station specializes in a wide variety of dishes, it is a common practice to order from several stations. Originally opened in July 2009 as a self-service food court, Makansutra changed its concept into casual dining in January 2010. Numerous requests from customers prompted the abrupt transformation that veered away from the original concept. But the multisensory dining experience remains.

This experience consists of food for the sight, making use of ingredients to create colorful food shot displays pleasing to the eyes; food for the thought to stimulate minds on the why’s and how’s of cooking; and food for the smell, taste, and touch for the finished product. “A burst of flavors” is how food and beverage manager Grace Yambao sums up the whole experience. Aside from the Hainanese Chicken Rice which is the national dish of Singapore, one of the famous dishes offered at Makansutra is the Laksa, a Peranakan rice noodle dish made with spices such as chili, galangal, garlic, belachan, shallots, dried shrimps, seafood stock and smoothened with coconut milk. Toppings of cockles, prawns, chicken, fishcake and bean sprouts are common. Another popular dish is the Satay, Indonesian-style sweet and spicy meat skewers with rich peanut sauce. At present, Makansutra only uses beef, chicken and pork. The interior is designed to show the look and feel of being in a village. The couches, marble tables, wrought iron furniture, and lighting fixtures add a touch of comfort to the very cozy and casual ambiance. Constantly focusing on enhancing its services, Makansutra features monthly promotions to attract more customers to try something new at very affordable

prices. “We intend to introduce innovations to ensure a more efficient and faster service,” Yambao ends, hinting that other concept restaurants are being planned in the near future. Makansutra Asian Food Village is open daily from 11 am to 9 pm.

MAKANSUTRA ASIAN FOOD VILLAGE 2nd Floor Sunset Quay, Manila Ocean Park Luneta, Manila, Philippines Tel.: +63 2 567.3512 Loc. 106 Fax: +63 2 567.3512 Loc. 105 www.makansutra.com www.dineasiaguide.com

White Moon Bar

“Free yourself ” from the stresses of everyday work by spending your evenings with good food, drinks, and great music in this newly opened bar in the heart of Manila.

erched on the second deck of Hotel H2O at the Manila Ocean Park complex is White Moon Bar, the newest bar to grace the nightlife scene in Manila.

White Moon Bar, a collaboration between the Manila Ocean Park and owner Gabriel Tabalon with the support of Ernesto Yu, aims to redefine the metropolitan landscape by presenting an open-air lounge that serves as the perfect location for outdoor drinking and partying. By day, the bar gets its natural lighting from the warm rays of the setting sun. At night, dimmed lamps are strategically located to properly illuminate the entire lounge, setting the mood for a refreshing evening with the fun-loving crowd that gathers from dusk until dawn. Beautifully designed black-weaved couches accented with soft white cushions provide a chic and classy atmosphere. Gorgeous glass walls and small waterfall features make one feel like being inside a spa. All these finely complement the ambiance that may be described as sexy and laid back. Aside from the regular drinks, White Moon Bar serves dinner and by the end of next month, intends to serve breakfast as well. For small groups of at least 10 persons, a bartender is provided for that personalized service. Cocktail drinks are uniquely prepared using an imported mixer from France. “Just by the smell of it, your thirst is quenched,” conveys Tabalon. White Moon Bar also accepts reservations for occasions and other social functions. “But we have no specific packages,” Tabalon explains, “because we customize based on the requirements of our clients.” These clients include a mixture of local guests and foreign nationals.

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Entertainment on Wednesdays and Fridays is provided by resident DJ Karl Ty of Superfly, dishing out classic down tempo music which progresses as the night goes on. As part of its upcoming events, White Moon Bar will host the parties of candidates for the Miss Earth 2010 beauty pageant to be held from April 19-26, 2010. This will be capped with a massive party on May 1, 2010 which will start from 1 pm till 4 am. In less than a year, White Moon Bar has already commanded a large following of loyal patrons due in part to its marketing thru the internet and several social networking sites. When asked about their future plans, Tabalon reveals that in September 2010, people will be expecting a similar unique concept also to be opened at Hotel H2O. “It will be another first, not only in

Manila but also in the country. It’s gonna be another cool, cool experience,” he says with enthusiasm. Enjoy your glass of wine or cocktail with a panoramic view of Manila Bay and the breathtaking sight of the sun setting at the horizon here at White Moon Bar.

WHITE MOON BAR 2nd Deck Hotel H2O, Manila Ocean Park Complex, Luneta, Manila Tel.: +63 2 353.6446 Mobile: +63917.8154.181 Email: info.whitemoonbar@gmail.com

Palawan? Perfect! BY PATRICK ANTHONY MEILY & KATHLEEN ASUNCION

Thanks to an aggressive tourism incentives program, the country’s “last frontier” is gradually becoming the premier travel destination, not only in the country, but also in Asia.

Matinloc Shrine

he island province of Palawan is a narrow archipelago of 1,780 islands on the western border of the Philippines. It is the country’s largest province bounded by the South China Sea in the West and the Sulu Sea in the East. Palawan is the only Philippine island cited and rated by the National Geographic Traveler magazine as the best island in the East and Southeast Asian regions in 2007 as well as the 13th best island in the world. Today, Palawan is known as the “Last Ecological Frontier of the Philippines” because of its unique ecological balance that has been preserved despite rapid change and economic growth. Palawan consists of 367 barangays and 23 municipalities; 13 of which are mainland municipalities and the rest are island municipalities. In 1962, a team of anthropologists from the National Museum led by Dr. Robert Fox unearthed fossils in the Tabon Cave in Quezon town. The fossils were classified as belonging to homo sapiens and were believed to be 22,000 to 24,000 years old. These findings earned for Palawan the title “the Cradle of Philippine Civilization.” The province, home to the finest Philippine South Sea pearls, has pure and pristine waters that are perfect for rearing the Pinctada maxima oysters which produce the pearls. Pearl farmers see to it that the healthy marine environment where South Sea pearls thrive remains that way. In the heart of the province lies Puerto Princesa City, the capital. The people take pride in the city as being progressive, peaceful, and very clean. Puerto Princesa has environmental and cleanliness initiatives such as Oplan Linis (Operation Cleanliness), which was implemented under the leadership of Mayor Edward S. Hagedorn. The program won national and international awards including the Hall of Fame Award for being the Cleanest and Greenest Component City in the Philippines for three years in a row, the Grand Award www.dineasiaguide.com

in the First Macliing Dulag Environmental Achievement Awards, and the Global 500 Roll of Honor Award from the United Nations Environment Programme. Travelers are lured to the city because of its underground river, scenic island, white sand beaches, lush forests, and interesting city landmarks. The top tourist destinations on the island are the Puerto Princesa Subterranean River National Park, one of the finalists in the online voting poll for the New Seven Wonders of Nature, and the Tubbataha Reef, both declared World Heritage Sites by UNESCO. The 8.2 km river winds its way through karst limestone cliffs and is the longest navigable underground river in the world. The surrounding area is made up of flourishing rainforests, rolling hills, mountain peaks, and beautiful plains. The rich biodiversity and unspoiled natural beauty made it one of the most important conservation

areas in the country. Tubbataha Reef, located in the Sulu Sea, is home to beautiful coral reefs, magnificent atolls, and diverse marine life, which makes it a diver’s paradise. Various individuals and NGOs work together with the local government to ensure that the ecosystem of Tubbataha Reef is well-protected and preserved. Visitors secure an entry permit from the Tubbataha Management Office before entering the park. Located at the Northwestern tip of mainland Palawan lies the enchanting islands of El Nido. Tourists looking for a sanctuary away from the hustle and bustle of the modern world will be allured by the beautiful and secluded retreat. The hideaway is characterized by dramatic limestone cliffs naturally carved out of thick layers of coralline deposits that were formed 250 million years ago. It is named El Nido because caves in the cliffs are home to swiftlets, after whose edible nests (nido in Spanish) sold at approximately US$3,000/kg.

Locals attest to the enduring reality that Palawan has always been synonymous with the Mitra family, long-time residents that have been living on the island for years. Headed by the late Senator and former House Speaker Ramon Mitra, Jr., the family has been tending the Mitra ranch and ancestral home located in Puerto Princesa City that still stand to this day. Following the footsteps of his father, Baham, one of Mitra’s sons entered politics in 2001 and won as representative of the second congressional district, comprising eight municipalities with a total land area of more than 600,000 hectares covering the Southern portion of the province. The youngest among an all-male brood of six, now Cong. Baham spent most of his childhood vacationing in Palawan. “It was quite different back then,” the congressman recalls. According to him, island living changed dramatically over the years. He noted that flights to Palawan have considerably increased since 2000 due to the entry of additional carriers and this paved the way for the improvement in tourist arrivals. He said that although the government recognizes Palawan as the number one tourist investment area in the country, there is still so much potential in tourism even today, most especially in Coron. “The challenge here is sustainable development,” realizes Cong. Baham. After three consecutive terms, he is up for the challenge and will be joining the gubernatorial race in May 2010.

Mitra Family

Monmon, Jojo, Nono, Baham, Dado, Toto Mary Ann, former speaker of the house, the late Ramon Mitra, Mrs. Mitra, Merly and grandchildren.

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Snake Island

A graduate of San Beda College, Cong. Baham enjoys 65% approval rating of the people because they believe he has more to offer in terms of continuing the existing projects of the provincial government. Aside from the usual programs on employment, college scholarships, and early childhood development, he says he will focus on agriculture and initiate an incentive program for large companies to invest in corporate farming. “The idea is to produce enough food for tourists,” he reveals, “because everything produced in Palawan is cheap, but commodities here have become expensive.” He also intends to initiate the electrification of remote sitios and islands and the construction of another international airport in Palawan. Because of their father’s legacy, politics runs in the blood of the Mitras. Elder

brother Mon-Mon, a bemedalled marine officer and agriculture advocate, is running for senator. Cong. Baham intends to convert Palawan not only into a premier tourist destination, but also into a retirement destination for expatriates and overseas Filipino workers. See the captivating sights of Palawan and discover for yourself the stunning beauty and serenity of this paradise island. For more information on Palawan, you may visit the website of the provincial government at http://www.palawan.gov.ph. Sources: Wikipedia.org Travel Guides: Palawan

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Asturias Hotel

Your First-Rate Hotel in Puerto Princesa

n 1995, Palawan was just starting to become a tourist destination. The capital, Puerto Princesa, where the world famous Underground River can be found, is one of the main tourist attractions on the island. The demand for hotel accommodations increased as the number of tourists escalated. During that time, only one five-star hotel and some pension hotels and inns were the lodging facilities available. Owner Wilson Tan thought of putting up an establishment that was something a five-star facility with affordable pension prices. Thus in

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1996, Asturias Hotel was born. Since its completion, Asturias Hotel has become increasingly popular, thanks to wordof-mouth and the Internet. It has been catering to guests ranging from students, tourists, local government units, private and government organizations, and corporate clients. Strategically located ten minutes away from the airport in Tiniguiban City, Asturias Hotel is far enough from the noisy streets but accessible enough to be reached by public transportation with immediate

access to major highways going to Northern and Southern Palawan. Step into the Mediterranean Villa-like styled hotel projecting a grand lobby where you will be welcomed by professional and friendly hotel staff. When in Asturias, stay in one of the 63 well-appointed rooms and choose from different room types such as 28 standard, 19 superiors, 4 deluxe, 8 executive deluxe, and 4 suites. Open the window of each room to reveal either a view of the wonderfully landscaped garden or the sparkling swimming pool. Experience maximum comfort in every

room equipped with air conditioning, a bath tub with shower plus hot and cold water, colored television with cable, telephone with NDD and IDD, wireless Internet connectivity, electronic door lock system, an addressable fire alarm system, and a private toilet and bath. The hotel also has four non-smoking rooms and a mini bar in the deluxe rooms. Asturias Hotel is also a perfect venue for weddings, conventions, private parties, or small meetings. The function rooms available are: The Castillan Room for small meetings, the Virginia which can accommodate 50100 guests, and the Asturias Banquet Hall which can fit 100-350 people. The hotel indeed caters to the needs of everyone – whether you are a child, an adult, a newly-married couple, or simply a couple on a romantic getaway, a student attending a seminar, a business person, or a tourist experiencing the beauty of Puerto Princesa. Blend business and leisure as you experience the warm and friendly service the staff provides. Other services include room service, laundry and pressing services, airporthotel shuttle, mail and courier, massage (by appointment), car hire, a business center, flight booking and confirmation, tour arrangements (city tour, Honda Island bay hopping, Underground River), recreational sports arrangements (golf, scuba diving, tennis, firing), and a 24-hour security service.

meeting and conference rooms, safety deposit box, the reading clinic, and business center. Ample parking spaces are also available inside the hotel premises.

Visitors staying in Asturias Hotel can spend their time using the facilities such as the swimming pool, Jacuzzi, the children’s wading pool, audio-visual equipment, the souvenir and gift shop, table tennis,

Manila Sales Office 9/F 6780 Jaka Bldg., Ayala Ave., Makati City Tel. No.: +63 2 751 3615 Fax. No.: +63 2 751 3616 www.asturiashotel.ph

Guests can also satisfy their palates in the hotel. Get to taste flavors from all over the world at Pescados Restaurant, which offers Filipino, Asian, and International cuisine, and seafood specialties. Relax and savor special sandwiches, pasta, juices, desserts, and various coffee blends at the Coffee Exchange Café. Sing your stresses away at the KTV Lounge which has a KTV private videoke room and a cozy lounge. Unwind and mingle with other guests in Scenario Bar which features state of the art lights and sound system in a chic set-up. When in Palawan, find a home away from home at Asturias Hotel, your first-rate hotel in Puerto Princesa City.

PALAWAN South National Highway , Tiniguiban, Puerto Princesa City Palawan 5300 Philippines Tel. Nos. Trunkline: (6348) 4343851 Direct Line: (6348) 4339744/4343747 Fax No.: (6348) 4343750

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A Luxurious abacá Haven Boutique Resort

uxury at its finest is well defined at ABACÁ Boutique Resort, comfortably located on Mactan Island in Cebu, just 15 minutes away from the Mactan International Airport. Rediscover a new way to pamper yourself with the extraordinary amenities and services that will make you utterly feel extravagantly spoiled. What with the oversized, spa-styled restrooms which include free-standing bathtubs and separate showers and a his and hers sink with deluxe features fit for a king and queen. The exclusive resort is composed of 6 superior suites and 3 plush villas each inclusive of a 24-hour personalized butler service and features complimentary wireless, high-speed internet with the free use of a 24” Apple iMac PC, iPod

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docking station, LCD satellite television, full-service mini-bar, king-sized beds covered with 100% pure cotton and silk linens. Each villa expands from 110-120 square meters with the boundless use of a personal plunge pool. Bask in a world of tropical paradise as you enjoy total exclusivity since only a maximum of 18 to 20 guests are welcome to stay, where various activities can be enjoyed by guests accustomed to an active lifestyle. The 150-square meter oceanfront infinity pool is perfect for a leisurely swim. A selection of boats and cruise options are available, from small dinghies to luxury blue water cruises for island hopping. PADI accredited dive programs can be arranged by your butler. Jet skis, wind surfing, sailing and snorkeling can also be arranged at the resort. Golf enthusiasts can enjoy the

3 international standard golf courses located within 30-45 minutes from ABACÁ. Resort guests are also welcome to visit the resort-owned deserted private island which is protected by a mangrove forest to experience divine solitude. Soothing spa services consist of natural facials, therapeutic massages, and personalized body treatments for that ultimate relaxation. Guests have the option of availing the services in the privacy of their suite, villa, and terrace or in the resort’s climate-controlled spa rooms or oceanfront cabanas. Take pleasure in sweet, calm surrender as you immerse yourself in a fragrant bath of aromatic flowers and luxuriate in an organic papaya wrap. Fitness watchers can also enjoy the fully-equipped gym with complimentary drinks to quench the thirst.

The California and Mediterraneaninspired ABACÁ Restaurant has been awarded Cebu’s Best Restaurant honors for 2 years and serves the delectable cuisine of owner and foremost Chef Jason Hyatt. The menu comprises of wood-fired oven-roasted meats and seafood, handmade pizzas and pastas, freshly baked breads, tapas and a wide array of salads and appetizers. ABACÁ was awarded top honors on Conde Nast Traveler’s HOT List 2009, Destinasian Magazine’s LUXE List 2009, and Cathay Pacific’s Discovery Magazine ASIA Cool 2009. Come and escape to the ultimate island getaway and rejuvenate your mind, body, and spirit the luxurious way at ABACÁ Boutique Resort.

ABACÁ BOUTIQUE RESORT Punta Engaño Road, Mactan Island, Lapu-Lapu City 6015 Cebu Tel. No.: +63 2 495.3461 Fax: +63 2 495.1378 www.abacaresort.com

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Imperial Palace: Not just a hotel

he Imperial Palace Waterpark Resort and Spa in Cebu is the latest addition to the chain of hotels of the Imperial Palace Group. The international hotel management group has established world class hotels in Seoul, South Korea, and Fukuoka, Japan. Since it is built on a vast expanse of eight hectares of land, a golf cart is needed to get around the resort. With Greek and Mediterranean inspired architecture, hotel patrons will surely enjoy the relaxing and cozy interiors. Beach lovers will take pleasure in the 180 meter wide beachfront while pool enthusiasts will have fun in the 6,188 square meter pool. The resort has 557 rooms which consist of 128 deluxe rooms, 372 suites, 9 spa rooms, and 48 pool villas. All rooms have a breathtaking ocean view while some rooms have a garden view. The villas contain a private pool in the ground floor and a private Jacuzzi in the second floor. Each room features large sculptured granite bathrooms with separate shower and bath, a flat screen LCD TV and DVD player, multiline telephone and Internet broadband connection, 24-hour room

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service, personal safety deposit box, fully stocked mini bar and refrigerator. Guests have a choice of either smoking or non-smoking floors. The Imperial Palace veers away from the usual hotel features because it offers something different. Being the first and only one in Cebu, Imperial Palace features a Waterpark designed by theme park experts, Dream Park, International, USA. The Waterpark features a Wave Pool, the Amazon River Pool - a flowing water pool, Captain Hookâ&#x20AC;&#x2122;s Pool complete with pirate ship and slides and the Toddler Pool for the little ones. It also features three slides: an Open Tube Slide, a Closed Tube Slide and the exciting Space Bowl. Also located within the Waterpark are the Aqus Pool and Island Bars where guests can have snacks and drinks while lounging in the pool area. Guests using the Waterpark facilities need not worry because the Imperial Palace staff prioritizes the safety of guests. In an interview, general manager Richie Kang mentions that they do not compromise on safety. He also lets us in on the information that there are roughly 80 people handling the Waterpark. He further adds that they

are professionals and lifeguards who are trained and monitored by the Red Cross on how to do the different precautionary measures. Furthermore, guidelines are strictly implemented to ensure the safety of everyone. The staff also tests certain equipment every day before allowing people to use them. Hotel patrons looking for an adrenaline rush can also enjoy marine sports activities available in Imperial Palace. These activities include the jet boat, jet ski, parasailing, banana boat, wakeboarding, peanut boat, the flying fish, skin scuba diving, and island hopping tours. Visitors of Imperial Palace can be treated to different gastronomic delights at the various restaurants in the resort. Delectable Chinese cuisine can be sampled at Cheon San Chinese Restaurant while dishes from all over the world can be found in Buffet Familia; and taste authentic Korean flavors in Maru Korean Restaurant. Anyone who wants to feel relaxed can stay in the Delmar Lobby Lounge or the coffee shop CafĂŠ Amiga which has a well-planned design with five booths.

Seafood lovers can try the sumptuous dishes at the Coral Seafood Restaurant. Waiters in these establishments are very accommodating which makes the dining experience a pleasing one for guests and visitors. Guests looking for a little bit of entertainment can go to Bel Ami for some live music and karaoke. The Imperial Palace also has a convention center which is a perfect venue for weddings, seminars, and other special occasions. The resort hotel also provides a business center which has conference rooms and personal offices which have laptop computers and LCD projectors. Business services such as photocopying and faxing are also available. Those wanting to relax and rejuvenate can avail of the services in Caracalla Spa. Guests can indulge in the tranquil and soothing atmosphere in the spaâ&#x20AC;&#x2122;s ten treatment rooms, three emperor massage rooms, and foot bath Rooms. Professional therapists provide customized services to suit the needs of each guest. Services at Imperial Palace are not only enjoyed by adults, but by children as well. The Kidâ&#x20AC;&#x2122;s Club is a place where children can spend hours playing and engaging in various activities such as painting and other arts and crafts activities. Game

consoles are also available for children to use. The club is supervised by expert staff to make sure the children are safe and secure. Various shops and boutiques are also available at the arcade where shoppers can avail of souvenirs, gifts, and swimming gears. Being a world-class establishment, the Imperial Palace provides quality service unlike any other. Escape from the stresses of everyday life and enjoy the unique experience of staying at Imperial Palace Waterpark Resort and Spa - a place where families, friends, and colleagues can get together.

IMPERIAL PALACE WATERPARK RESORT & SPA M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 PH: +63 32 494.5000 FAX: +63 32 494.5100

www.imperialpalace-cebu.com

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Paddle with the Manila Ocean Park Dragon Boat Team!

Dragons

BY PATRICK ANTHONY MEILY & LESLEY DAWN CABAL

in the Year of the Tiger

ver two thousand years ago, a Chinese poet named Qu Yuan was so loved by the common people that when he decided to commit suicide by throwing himself in the Milo River, because of political turmoil, fishermen rushed out in long boats beating their drums and paddles to drive away the fish and water dragons that might eat up their hero’s body. Fast forward to the present - long, colorful, wooden boats ranging from 40100 feet with a dragonhead and a scaly tail signify the modern dragon boat races. Depending on the length of the boat, it could carry 20 paddlers, 1 steersmana, and 1 drummer. Some countries use 80 paddlers to power a boat. The distance of the races ranges from 200m to 2000m. Here in Manila, the Philippine Dragon Boat Federation (PDBF) is the sole governing body of dragon boating in the country. The federation helps standardize the sport and continually promotes dragon boat and the country’s world-class athletes. The Manila Ocean Park Dragon Boat team is the youngest member of the PDBF. Formed only in March 2009, the team competed in its first race two weeks after its conception. It was quite memorable for the team as their first heat did not prove to be fruitful. It was their first time to paddle 46

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with a full boat (20 paddlers) and all factors were not in their favor. Since the waters were choppy, the team’s boat swerved to the left as soon as they started and were not able to catch up with their heat mates.

Team C’s. “It’s a challenge for me to try what fits the team. I made them try different styles when we started, but now we have a method that I feel works for us,” shares Hapi.

But they continued to paddle on despite the swerving and managed to cross the finish line amidst the cheers and jeers of the crowd. This started the team’s battlecry of “MOP! DIRITSU!” It stands for moving forward despite obstacles and challenges along the way.

He continues, “What makes our team stand out is that it is a very happy-golucky team, always smiling, ready to greet fellow paddlers, yet very serious about the sport. We are also very thankful to our company, Manila Ocean Park, for being very supportive of our endeavors which are really to promote dragon boat as one of the best sports in the world.”

Team Captain Pepito “Hapi” Maligaya, who started paddling at 19 years old, helms the team. He was a member of the San Beda Varsity Swim team and was actually introduced to dragon boat by his teammates in swimming who came to practice with a paddle. Ever the curious one, he decided to try out the sport that will eventually change his life. His first team comprised of San Beda swimmers and gym fanatics alike. Before he formed The Manila Ocean Park Dragon Boat team, he was able to paddle with two other different teams. One of the reasons why Maligaya loves the sport is that it is continually evolving. There is no clear-cut formula on what should or should not be done. Team A’s method may not work for Team B’s nor

Maligaya trains the team four times a day at 5:30 in the morning. He says, “The sport teaches the team about discipline and learning to feel the water. It’s not just about paddling. It’s about understanding and respecting the water,” this coming from someone with years of experience. His next step is for his team to be champions someday. “Right now, we are on our way to the top. Not all teams are blessed to reach the grand finals (for the men’s team) in less than a year of its birth. But Team MOP has managed to do that and a lot more! We have a passionate team with young and energetic members and we can’t wait for our future races,” says the team captain with pride.

Apart from paddling, Maligaya leads his team in community development projects like coastal cleanups and volunteerism. “It is important to develop each one in all aspects. It is not just about the technical side of the sport. We have to go deeper than that. It is about teamwork, family, and respect of each individual. It is about learning to carry your own weight and not being a burden to your teammates. At the end of the day, despite the differences, we still belong to one boat, one team, one family.” Together in leading the group is Assistant Team Captain Lesley Dawn Cabal. She started paddling in 2008 and has never looked back. She says, “I am not really athletic, though I try to involve myself with sports because I know that it is good for me. But I never really loved any of it. I would enroll in a twelve-session program then would immediately stop right after. With dragon boat, however, I feel my day is incomplete when I am not able to practice.” While Maligaya is in charge of training and disciplining the team, Cabal is in charge of all the documentation and administrative works needed to keep the Manila Ocean Park Dragon Boat Team legit. “I basically take care of the team out of the water. I make sure we are able

to pay all our fees on time and that we are able to submit requirements needed by the PDBF,” she shares. This year, Team MOP was able to form its very own women’s team. Cabal assists Maligaya in leading the crew. “Our women’s team joined its first race in January 2010 for the 3rd Leg of the COBRA-PDBF Dragon Boat Regatta. It was a first for all of us. We never even paddled with each other until that race. We didn’t even think we’d see each other again. But the sport has a way of bringing people together. The high that we encountered during that day was something we wanted to feel over and over. And because we started to train seriously after that race, Team MOP’s women’s crew have reached semi-final status,” states Cabal. There is a sense of pride being a part of a sport where men dominate. “That’s the beauty of dragon boat. Men and women could paddle together towards victory.” Cabal continues, “Even one’s age is not a factor. Anyone can paddle. It’s the passion that will make you paddle for a long time.” “Each one of us in the boat is different. Our beliefs and personalities are different. But when we paddle, we forego all that

and we move forward together as a team.” Lesley enthuses that “because of dragon boat, you become more disciplined and you are able to set your priorities. The sport encourages you to live a healthy lifestyle and you learn to take care of yourself.” Team MOP is currently training for the 4th Boracay International Dragon Boat Festival to be held on April 22-24, 2010 in Boracay. “This is a pretty exciting time for the team. We can’t wait to meet the other paddlers from outside Manila,” exclaims Lesley. Maligaya and Cabal’s love for the sport is evident as they both spearheaded the 1st and 2nd Manila Ocean Park Dragon Boat Regattas. “We hope to make it international next year for the 3rd MOP Dragon Boat Regatta now that Manila Ocean Park’s Hotel H2O is fully operational. We plan to start inviting before the year ends,” Maligaya says. The Manila Ocean Park Dragon Boat Team encourages everyone to try to paddle at least once in their lifetime. “It doesn’t matter if you are physically fit or if you have a sedentary lifestyle, if you are young or old, if you are rich or poor. Come paddle with us and experience being a part of Team MOP!”

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Sanghabi

BY WEENA S. MEILY

Weaving Wellness through Sound and Dance “Keep an open mind and try to eliminate assumptions. Not everyone in a given culture is the same. Treat people as you would like to be treated. Learn more about unfamiliar cultures. Become familiar with your own ethnic background. Ask your grandparents or other family members about your family history. Move from dualistic thinking to a multi-cultural way of thinking. Interact with others about their traditions and cultures. Reconnect with people of different cultures to collaborate on mutual goals.” These are just some of the ways we can encourage one another towards cultural wellness. How is cultural wellness different from the “wellness” we all understand to be connected to “health”? In fact, it has a lot to say about “health”, and may be just the key to a certain well-being we all need to embrace. When I first got acquainted with this unique collective of talents. I felt a different aura around them. The group’s language is peace. I was introduced to them by the Sisters of the Good Shepherd in an Indigenous Music event. Soon, I was instantly transported to

SPRING/SUMMER 2010

someplace I can’t even say where. When I listened to a story of the Mountain People of the Cordilleras through the soothing sound of the Tongali (Kalinga nose flute) all at once I understood what was going on inside me. I had a craving for where I came from...for the roots of who I am...for the home of my mother and father ancestors...for the high places where my spirit leaps... Indigenous peoples are fast vanishing because of the layers of Western influences overpowering this “original blessing”. We have long been disconnected from the past that have nourished who we are now. Many of us have come from “forgotten origins on a mission we no longer recall”. And we now find ourselves “disconnected from our real roots and alienated from our true nature.” We have somehow wandered away from the “earlier times when human beings felt they belonged”. There is a need to awaken us to a true and forgotten identity, and return to our “home”. Everyday, when I leave my workplace in the heart of Manila, I’d encounter a multitude of students heading for home from the congestion of the University

Belt. I immediately feel that somehow there seems to be disconnectedness, with no time to enjoy the sky displaying a breathtaking spray of colors deep orange, a sentimental blue and a delicious blend of purple and pink. Missing something like that is indeed disheartening. We have allowed our minds to be trained to forget and dismiss the beauty of nature, nowhere else to be found. But looking deep into our honest selves, we crave for life-giving spaces... Thus, we find ourselves in a great adventure to return to our origins. Where our ancestors flourished in a simplistic way of life. Where our original mothers, fathers, sisters and brothers danced and sang as it was part of everyday life. Where music was not studied, but embraced as Life. This is the message of Sanghabi. The word is translated as “one weave”. The name serves as a metaphor for the culmination of years of development of ideas and concepts after ten years of facilitating workshops, doing performances as well as conducting its own research on Philippine

culture. As it is a newly-organized non-profit organization, Sanghabi is a natural offshoot of Hibla (which means, fiber or thread). It continues to build on the work it started with Hibla from way back 1998 and has expanded its core membership to include individuals interested in Philippine Culture. Because it envisions moving towards one Filipino consciousness (“one weave”) rooted in the Indigenous arts of music and movement, Sanghabi hopes to contribute to education of the FIlipino of the diversity and richness of Filipino culture. As it helps its participants discover this diversity through learning the cultural context of Indigenous musical instruments and movement in celebration of community, Sanghabi hopes to accompany participants in reclaiming the Filipino heritage, and thus recover, what was for many centuries hidden and buried underneath layers of cultural conditioning. Ultimately Sanghabi aims to reach its goal of being a way to healing conflicting ways of life as it educates the Filipino of the diversity and richness of Philippine culture. In this sense, cultural wellness is an awareness of one’s own cultural background, as well as the diversity and richness present in other cultural backgrounds. It involves interacting well with people of both genders, different backgrounds, lifestyles, abilities, ethnicities, and ages.

the person is opened, they are educated and prepared to take ownership of their health. Sanghabi hopes to weave a colorful tapestry of happy and healthy life-giving and lifebearing individuals. For now, its focus is clear: “ Pagtibayin ang pagka-Pilipino ng bawa’t isa sa pamamagitan ng pag-uugat sa katutubong tunog at galaw at pahalagahan ang katutubong tradisyon “ (to strengthen being Pilipino through rootedness in Indigenous sound and movement and in giving value to Indigenous tradition). Sanghabi invites all, beginner or nonbeginner, to be part of this adventure of weaving, this variegated interlacing of sound and movement to realize cultural wellness in

a collective pursuit. Its humble center, Balay ng Hibla, located in 8 N.Domingo St., San Juan, Metro Manila, houses its interesting collection of Indigenous instruments from North to South of the Philippines. Here, one may meet cultural worker and bamboo instrument maker Leo Emmanuel Castro at work. He who would be happy to tell you stories of the indigenous peoples and their lifeways. See you there… or perhaps in one of their performances?...may we all be well...go gently... (Leo’s Balay number, (02) 7446513 mobile, 0919-2775741, email add, leoemm_c@ yahoo.com)

By providing space and a process to create experience, Sanghabi teaches that through the pintig (the beat or pulse that Indigenous music is made of), participants discover how a community comes together by way of sound and movement. Community is not organized around geography, race, or ethnicity. Community is about a way of thinking that builds relationships, togetherness, and cohesion. Community is created by the weaving of the processes of talents, skills, and inner wisdom. Sanghabi achieves this by allowing people to enter through the avenues of workshops, lectures, events, specific initiatives, support groups and doing performances. Engagement then, is the primary success indicator. Looking into its future initiatives, Sanghabi believes that a knowledge and engagement in life-giving culture is the beginning of a truly healthy way of living. Healing happens when people recognize and accept the wisdom within themselves and their ancestors, and taps their practices, disciplines, and traditions. It believes that wellness is hinged on the engagement in self-assessment and personal goal attainment connected to family and kinship, community and culture. Reconciliation among cultures contributes to healing in the cultural dimension, which, in turn, affects community and personal health. Health happens because the space and the activities open up the person. When

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Remembering the Women of Our Lives... They Who Have Nourished Our Souls

feel a wonderful rush up my bloodstream. Call it excitement. There are many transitions happening at this time of the year and at this time of my life. In the Northern Hemisphere, the change from winter to spring is anticipated. The fresh, renewed soul of this season brings a revitalized energy after the long hibernating spirit of winter. After a long resting period, nature transforms and unfolds into buds, greens, meristems. In my country, where the seasons are only the wet and the dry, this time of the year ushers in the summer months - the dry season. The scent of yellow Narra tree blossoms waft through the air, a gentle sign that summer is here. And so is graduation, end-of-the-school year, entrance exams, thesis defenses, mangoes, watermelons, turnips, Acacia tree blossoms, Bougainvilleas’ colorful display, and the most revered “halo-halo” (a refreshing concoction of crushed ice, sweetened beans, nata de coco, sweetened saba bananas, garbanzos, ube, leche flan, drenched in milk and sugar, topped with ice cream). Yes, I am writing in the month of March. And I feel that a most important event during this month is the celebration of women. Remembering is so much a part of our lives. We remember one another’s birthday. We bring to memory religious festivities and rituals that are so much a part of who we are as family and as a people. We celebrate feasts and honor our saints and holy people. We recall who they were and what they have contributed to our well-being. Remembering philosophers, scientists, artists, doctors, teachers and professionals and their contributions are much a part of our academic pursuits. The Israelites have faithfully reminded one another about “remembering”. For it is in remembering the saving power of God that they have preserved their faith. Indeed, in remembering, we hold in our hearts , an eternal joy, the fruit of our life-giving experiences. And so, we celebrate the presence of half of the population of the world. We celebrate the

SPRING/SUMMER 2010

presence of those who, together with men, have given their lives to preserve generations. It began in the U.S., when in the late 1800s, factory women bravely marched the streets to protest low wages and inhuman treatment. Bravery, courage, strength. Today that same bravery, courage, and strength is their legacy to us, their children, women and men as we are. And because gratitude is a memory of the heart, together we remember. Let me share with you, a piece of poetry I wrote for Women’s Month years ago…

A REMEMBERING… The women who have gone before us, our mother ancestors, who have nourished us through time… The women who have suffered pain, persecution and death so that we may be able to speak out and make decisions for ourselves… The women who have carved the path to help us journey on and reach our dreams… The women who have washed our clothes... The women who have cooked our meals... The women who have cleaned our houses... The women who have designed and woven beautiful fabrics... The women who have sewn our clothes... The women who have healed us with their hands, herbs and oils... The women who were our teachers… those who spent their whole lives forming us into what we have become… The women in factories…committed to produce the best commodities to nourish us… The women who have built bridges to mend the gaps in our lives… The women who took risks in the past, so that women in crisis today may be sheltered and cared for…

BY WEENA S. MEILY The women who spent sleepless nights writing, journaling, thinking so that today, we read their stories of inspiration, encouragement and love… The women who have invented the little things in life making our lives today much easier… The women who have nurtured orphaned children, so that each may feel the love of a mother… The women who have breastfed their children; mothers who have given their bodies to nourish future leaders, artisans, scientists, poets… The women who sang to their children – mothers whose song and music nourished her child’s soul… The women who read to their children – mothers whose voices and words nourished her child’s mind… The women who have fallen and struggled to rise from the pit of desolation… The women who have strayed away and drifted from the rest of us, because we have condemned them, called them names, labeled them... The women who have journeyed with us through life – friends, companions who accompany us and who have committed to be with us for always… We remember them…for they are our SISTERS walking as pilgrims on the same path, heading towards healing...and fulfilling our DREAMS… We remember...and we will never forget...those whose bodies have nourished our souls…may they always be. I happily invite you today, to craft something special for that woman in your life; mother, sister, daughter, grandmother, aunt, grandaunt, friend. Bring her to your heart and whisper the song of your spirit…that deep call within you that weaves through the stories of your lives together. Remember… her presence brings life, healing, and love that nurtures the garden within.

RESTAURANT LISTING

PHOTO SOURCE: UNIT 8 RESTAURANT

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PHILIPPINE MAP

ILOCOS NORTE

BAGUIO

LUZON PAMPANGA METRO MANILA CAVITE NAGA BORACAY CEBU

PALAWAN

VISAYAS

BOHOL

DAVAO

LUZON RESTAURANTS Makati City

Taguig City

55 56 58 60 61 62 63 64 65 66

73 74 76 78

360º RESTAURANT & BAR BARCINO BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO CARUSO RISTORANTE ITALIANO CHESA BIANCA CHILI PEPPERS I’M ANGUS NU•VO ZENSES

Manila 67

LA COCINA DE TITA MONING

AUBERGINE BALDUCCI L’ OPERA RISTORANTE ITALIANO TOKI

Angeles City 79 80 81 82

MALT BAR & COFFEE SHOP RODIZIO ROOFTOP GRILL SALT COFFEE SHOP THE YATS RESTAURANT

Baguio City 83 84 85

LE CHEF AT THE MANOR FOREST HOUSE CAFÉ BY THE RUINS

Muntinlupa City

Puerto Princesa City

THE FRENCH CORNER

PESCADOS

Pasay City

Tagaytay City

69 72

PATIO GUERNICA UNIT 8 CAFÉ

Quezon City 70

8 SPICES

PHOTO SOURCE: MODERN EPICUREAN KITCHEN

CHATEAU HESTIA

METRO MANILA MAP

SPRING/SUMMER 2010

Luzon | Metro Manila | Makati City

THREE SIXTY° RESTAURANT & BAR

sample menu selections Appetizer Adobo Flakes Philippine Proud Recipe-Pork Stew in soy sauce, Vinegar, Garlic, Black Pepper til tender, and Crispy Fried 360 Okoy Our Version of “OKOY” (An Ilocano Dish)-Julienne of Mixed Vegetables and Prawns, Deep Fried Crispy Served with our House Vinegar Dip 360 Chicken Roll Boneless chicken thigh with basil wrapped in bacon

www.threesixtyrestobar.com 2nd Flr. A. Venue Mall, Makati Avenue, Makati City PH: +63 2 994.9674 +63 2 514.1297 Mon/Tues/Thurs/Sat 11:00 am - 1:00 am Wed/Fri/Sun 11:00 am - 3:00 am

360 Lechon Macau Sisig Diced Chinese Style Grilled Pork Belly, Chicken Liver, with Soy Sauce and Vinegar Topped with Sunny Side Up Egg in a Sizzling Plate. Very Tasty!

circle at 360º Restaurant and Bar, the newest all-around dining haven located at A.Venue Mall

Steamed Prawn Dumplings

in Makati City. Currently offering

Fried Shrimp Dumplings

lunch, snacks, and dinner, 360º

Fried Potstickers

also caters to parties, debuts,

Shanghai Spring Roll

receptions,

Pensic Prito

international

Fried Rice Slated Fish Fried Rice Lap Chong/Chorizo Fried Rice

Chef’s Specialties

and

other

special

occasions. A fusion of oriental and

Crispy Cream Cheese Crab Wanton

Yang Chow Fried Rice

Bar Scene Catering Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required A bit of everything comes full

DimSum

Lotus Fried Rice

Italian Japanese Korean Seafood Thai Vegetarian

American Asian Chinese Filipino French Grilled

dishes

dominates

the wide variety of culinary fare consisting

of,

among

others,

chicken rolls, lotus rice, prawn dumplings, and Vietnamese spring rolls. The quality, flavor, and taste of the food are quite exceptional, pleasantly creating a truly epicurean delight. The interior is designed blending East Asian décor with minimal lines for a touch of Zen. The ambiance is stylish but in a very cozy manner, making guests feel comfortable

Pan Fried Tilapia Fillet with Welded Spinach in Coconut Sauce

and wanting to stay longer, sometimes even inviting more friends to

Steamed White Chicken 1/2 Steam White Chicken Served with Ginger Sauce

to attract loyal patrons and new guests. Also a lifestyle restaurant that

Soy Sauce Chicken 1/2 Steam Soy sauce Chicken Served with Ginger Sauce Crispy Fresh Shiitake Tempura Crispy fried shiitake mushroom tempura batter served with our very own special sauce

come over. 360º specializes in the holding of monthly events, intended every so often mixes fashion and food together, 360º Restaurant and Bar’s service is reflected in its innovative tagline - “We will bring the world to one’s senses.”

Seafood Special Grilled lapu-lapu fillet accompanied with prawns and scallops with fresh shiitake mushroom and asparagus in pumpkin cream sauce

All-Time Favorites Pan Fry Lapu-Lapu with Superior Sauce, Pan Fry Lapu-Lapu Fillet with Asparagus in Superior Sauce topped with Garlic Bits and Shallots Stir Fry Brocolli Flower with Beef Spareribs with Red Sauce Shrimp Popcorn Crispy fried crystal prawns tempura batter served with trio sauce www.dineasiaguide.com

Luzon | Metro Manila | Makati City

BARCINO WINE TAPAS BAR

sample menu selections

www.barcino.com.ph barcino@barcino.com.ph

PH: +63 2 914.0274 FAX: +63 2 634.6307

Tapas Gourmet Chorizo Bilbao, Jamon Serrano, Fuet Extra, Manchego Queso,Ensaladilla Rusa, Chorizo Pamplona

Barcino Ortigas 2nd Floor City Golf Plaza Julia Vargas Ave. Ortigas Pasig

Ortigas & Fort: 10:00 am - 2:20 am Greenbelt 5: 11:00 am - 9:00 pm Greenbelt 2: 10:00 am - 4:00 am

Tapas Barcino Croquetas Marisco, Croquetas Pollo y Jamon, Ensalada Rusa, Chorizo Empanada, Montadito Salmon, y Congrejo, tortilla española, olives, tortilla vegetales, Albóndigas de casa

Barcino Fort Bonifacio Unit 101 Forbeswood Heights Rizal Drive the Fort

Spanish

Tapas Platter

Chorizo Platter Chorizo Pamplona, Chorizo Bilbao Chorizo Iberico, Chorizo Picantes Frito Montadito Variados Selection of Special Tapas

Favorites Empanadas Vegetales Stuffed with spinach, fetta cheese, carmelized Onions and piquillos Empanadas Sardinas Empandas stuffed with Spanish sardines Canelon dela Casa Canelloni stuffed with ground chicken & sobrasada Shitake con Jamon Grilled Shitake mushroom, jamon Serrano with smoked pepper sauce Brochetas Chorizo Grilled Chistorra,Morcilla and Butifarra Canelon de Seafood Cannelloni stuffed with crab meat and shrimps Pasta Negra Penne pasta with squid ink and béchamel sauce

Traditional Spanish Callos ala Madrileña Hearty soup of chick peas, chorizo tripe and beef Lentejas de Casa Sauteed lentils, apricots and beef tenderloin Pulpo ala Gallega Boiled Octopus and Potatoes, extra olive oil

Barcino Greenbelt 2 Ground Level, Ayala Center Makati City Barcino Greenbelt 5 Lower Ground, Ayala Center Makati City

Banquet / Catering Bar Scene / Full Bar BYOB Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Take Out

Barcino is a four-year old establishment that has branches in Ortigas, Greenbelt 2, Greenbelt 5, and at The Fort. Barcino, which directly translates as Barcelona in the Roman language, has been known to serve authentic Spanish dishes and affordable wines to its patrons. With Chef Onie Castillo preparing the cuisine, Barcino is frequented by the regular crowd to get a bite of their bestselling Tapas Barcino and Montaditos Variados. Tapas Barcino includes the best Spanish cold cuts and aged cheese, while Montaditos Variados is a selection of special tapas. Upon entering Barcino, one will immediately get the experience of a Spanish dining atmosphere. Similar to traditional wine cellars in Spain, the restaurant’s interiors are comprised of wooden furniture, wine barrels, and dim lighting - all accompanied by Spanish music playing in the background. One of the reasons why people visit the place is because of the cozy and comfortable feel Barcino provides its customers. Always anticipating their guests’ needs, Barcino treats its clients with utmost personalized service, adding to the growing list of reasons why one should give Barcino a try.

Paella Negra Blackened rice with squid ink and calamares Butifarra amb Mongetes Fried Butifarra sausage and sautéed white beans Albondigas dela Casa Meatballs in smoked pepper sauces and boiled potatoes Angulas al Ajillo Baby eel fried in olive oil and garlic Gambas Al Ajillo Spicy Shrimp in Garlic Oil

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SPRING/SUMMER 2010

Luzon | Metro Manila | Makati City

BRASSERIE BOHEME B Y

sample menu selections Soup Spinach Soup Garlic / Cheese Mushroom Soup Shitake / Cream / Wine Spinach & Mushroom Soup Clear Vegetable Broth

Main Sole Gremelato Piemento Garlic Rice Salmon Fillet Sweet Corn / Mushrooms / Bacon / Caper-Tomato Salsa Fisherman’s Pie Shrimp / Sole / Mashed Potato / Dill Cream Sauce Lengua Espanol Mushrooms / Cream / Sherry Wine

T H E

G U S T A V I A N

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

The Gustavian - Eastwood Unit A-120 Ground Level, Eastwood Mall, Eastwood City, Libis, Quezon City PH: +63 2470 2984

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

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

The Gustavian - Marina Mall Blk. A Ground Floor, Marina Mall, Lapu-Lapu City PH: +63 32 341.3093 The Gustavian - Ayala Stall F103, Level 1, Terraces Area, Ayala Center Cebu, Cebu Business Park, Cebu City PH: +63 32 514.1979 PH: +63 32 238.8971

Monday - Sunday 6:00 am - 11:00 pm Continental Vegetarian Catering / Delivery Full Bar Private/Function Rooms Major Credit Cards Accepted

Beef Stroganoff Mushrooms / Mustard / Sour Cream / Cognac / Risollo

Continental classic cuisine from

Lamb Curry Mini Roti / Fragrant Rice

in Manila by way of Brasserie

the Old World makes its home Boheme by The Gustavian, the

Chicken Fillet Chimichurri / Saffron Risollo

newest and latest offering from the

Pork Roulade Smoked Ham / Elemental Cheese / Sauvignon Blanc / Risollo

famous

restaurant

group

in Cebu. Dining enthusiasts will find truly exceptional the comfort

Savory Crepe Asparagus / Mushrooms

food pairings derived from dishes served by master chefs over two

Quiche Sundried Tomato / Anchovy / Swiss Cheese / Tomato Salad

hundred years ago.

Salad

Food lovers will definitely delight in the classic creations of Chefs Robert

Nicoise Salad Tuna / Haricot Beans / Tomato / New Potatoes / Devilled Egg / Olives

in their signature specialties such as Mussels in White Wine and Cream,

Napoleon Salad Sun-Dried Tomatoes / Roasted Vegetables / Candied Walnuts

Lilja and Mason Ring, their creativity and versatility quite unmistakable Gravlax Salmon, and Tournedos Pavarotti. At Brasserie Boheme, there is a fixed price menu that changes on a weekly basis to attract returning customers. Carts of roast beef and wines make the rounds for the

Beef Gazpacho Tenderloin / Garlic Croutons

selection of diners, putting much emphasis on casual but prompt service.

Greek Farmers Salad Green Bell Pepper / Tomatoes / Olives / Onions / Lemon & Olive Oil

their Eggs Benedict and Eggs Alexander which make a delicious meal.

House Salad Smoked Salmon / Ripe Mango / Mustard Dressing

Seafood Cream Dory Fillet Perfect Pan Fried / White Wine Sauce / Salmon Trout Caviar Amparito Sole Lemon Butter / Basil / Garlic / Ginger Rice

Here, breakfast starts at 6:00 am. Early morning patrons may wish to try

Aside from the restaurant, Brasserie Boheme has a deli that features homemade offerings consisting of sausages, hams, pates, and jams. For take-out or dine-in, there is the widest variety of delectable deli items to choose from. Contemporary interiors totally define the cozy and informal ambiance. For a feel of the Old World and the flavorful taste of “simply classic cuisine,” come home to Brasserie Boheme by The Gustavian. www.dineasiaguide.com

Luzon | Metro Manila | Makati City

Carpaccio RIstorante Italiano www.carpaccio.com.ph

Italian

7431 Yakal St., San Antonio Village, Makati City PH: +63 2 843.7286 +63 2 867.3164

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

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

sample menu selections Appetizer Carpaccio alla Cipriani The traditional Beef Carpaccio served with Extra Virgin Olive Oil, freshly-ground Black Pepper, and fresh Parmesan Shavings Carpaccio di Salmone e Branzino alla Marinara Salmon and seabass with tomatoes, garlic, basil, capers and onion in olive oil

Salad The new Carpaccio Ristorante Italiano,

which

opened

October 2008, is the premier destination for food and wine lovers seeking a classic Italian and serene dining experience. The popular restaurant offers the best in classic Italian dining - from Carpaccio dishes, antipasti, and generous servings of salads to freshly made pasta and tempting desserts – with a sophisticated international wine list that features only the best wines. The interior of Carpaccio is an innovative yet traditional Italian design that provides patrons with an enjoyable Italian feel in a laid-back atmosphere. A function room, smoking and non-smoking areas, and veranda allow for each of the guest’s preferences. The open kitchen stimulates the appetite of diners and ensures clean and freshly served food. Capable of accommodating up to 110 persons, the place is also ideal for special events and private gatherings such as weddings, anniversaries, birthdays, and other occasions. At Carpaccio, classic Italian ambiance, the finest wines by the glass, and an array of flavorful dishes create an extraordinary dining pleasure!

Insalata Caprese Tomatoes, Rucola (seasonal) fresh Bufala Mozzarella and Basil Leaves. Doused with Extra Virgin Olive Oil Insalata di Mare Siciliana Prawns, Squid, Scallops, Mussels, Clams and Cod Fillets in Extra Virgin Olive Oil flavoured with Peperoncini, Oregano and Garlic, sprinkled with Parsley and garnished with Lemon Wedge.

Soup Crema d’Aragosta Lobster Cream Soup with Cognac

Pizza Pizza con Salsiccie with Tomatoes, Italian Sausages, Mozzarella Cheese and Oregano Pizza Emilio An original creation, Pizza style sandwich filled with Tuna, shredded Iceberg Lettuce, sliced Tomatoes and Mayonnaise. A very crispy and tasty experience

Pasta Alla Marinara Clams cooked in White Wine, Garlic, Olive Oil, Parsley, freshly-ground Black Pepper and dash of Lemon Ai Funghi Porcini Fresh Mushroom and Cepes in Olive Oil, Garlic, Parsley and Parmesan Cheese Cannelloni della Casa Pasta Tubes filled with Spinach, Mushroom and ground Meat, served with Besciamella sauce, Parmesan Cheese and Roman Tomatoes

Main Course Risotto ai Porcini e Dadolata di Pollo Saffron Risotto with Funghi Porcini, grilled diced Chicken Breast and Roman Tomatoes sprinkled with Parmesan Cheese Branzino alla Carpaccio Chilean Seabass served on Garlic mashed Potatoes, Saffron cream sauce with Tomatoes, grilled garden Vegetables Bistecca di Manzo della Casa Grilled US Certified Angus Rib Eye Steak 8 oz served with your choice of Pizzaiolo sauce or forest Mushroom topping 60

SPRING/SUMMER 2010

Luzon | Metro Manila | Makati City

Caruso Ristorante Italiano

sample menu selections Antipasti - mare Trittico Carpacci Di Pesce E Insalata Di Mare Salmon, tuna, lapu-lapu carpaccio and seafoods salad 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

CARUSO RISTORANTE ITALIANO

caffe_caruso@yahoo.com.ph

Italian

G/F LRI Bldg., 210 Nicanor Garcia St., Bel-Air, Makati City

Takeout Catering Wine List Full Bar

PH: +63 2 895.8790 +63 2 895.2451 Monday - Sunday Lunch: 11:30am - 2:30pm Dinner: 6:00pm - 11:00pm

Caruso Ristorante Italiano was

Insalata

aptly named in honor of Enrico

Insalat Primavera Mixed salad with tuna, boiled eggs and mozzarella cheese

all time who migrated to the

Caruso, the greatest tenor of

Rucola Con Parmigiano E Pomodoro Rucola salad with tomato and slices of parmesan cheese

United States in the early 1900s.

Zuppe e minestre

the only “Caruso” restaurant in

Minestrone Alla Genovese Soup of fresh vegetables

be treated to true and typical

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

Founded in October 1992, it is Asia. Fans of Italian cuisine will Italian

food

ingredients.

using

genuine

Dario Gardini, an

experienced fine dining manager, suggest the specialties such as osso buco (shank veal) with risotto, garganelli-shaped pasta with porcini mushroom sauce, tagliolini with

Garganelli Colorati Con Salsa Di Pomodori E Gamberi Home-made garganelli with shrimps and tomato sauce

salmon and caviar, cotoletta “Milanese style”, mixed seafood plate,

Pasta - terra

fresh homemade pasta. Restaurant goers will dine in a typical fine

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

and choice Italian cold cuts and cheeses, as well as various kinds of and warm Mediterranean ambiance. The interiors are traditionally and romantically furnished with a formal but stylish accent in typical Italian fashion. Caruso boasts of high quality food, commendable service, perfect ambiance, and competent and courteous staff who are warm, friendly, and readily available.

Lapu-lapu Alla Favignana Grilled lapu-lapu fillet with capers and green olives sauce Salmone Fresco Agli Agrumi Fresh salmon with lemon and orange flavor

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 www.dineasiaguide.com

Luzon | Metro Manila | Makati City

CHESA BIANCA www.chesabianca.com.ph

Swiss

7431 Yakal St., San Antonio Village, Makati City PH: +63 2 815.1359 FAX: +63 2 893.1573

Catering Fondue Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout

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

sample menu selections Appetizer Chesa Bianca Platter Thinly sliced air dried meat delicacies from Grison Entlebucher Foerster-Schnitte Toasted rye bread topped with ham and creamed mushrooms overbaked with emmental cheese

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

Away from the hustle and bustle of the central business district of Makati is Chesa Bianca, a quaint restaurant along Yakal Street that features the best of Swiss cooking. From appetizers to main dishes and desserts to the most excellent fondue, diners can savor classic Swiss-style cuisines. The chef knows how to prepare a delicious meal out of any entrée, making every visit more than worth it. Menu items include veal, pork, chicken, and fish marinated in succulent sauces and spices. The cheese fondue selection consists of raclette cheese served with boiled potatoes, cocktail onions, gherkins, and a whole lot more. Chesa Bianca also has an extensive array of affordable crisp wines from Switzerland that would suit any palate because of the fruity and light flavor which is perfect for any dish. The ambiance is very warm and classic but refreshingly unique. Having a traditional wood paneling accented with rustic seating, the place is definitely a first-rate Swiss restaurant. Guests will always enjoy a weekly menu of sumptuous international home-style cooking at Chesa Bianca.

Soup Fishsuppe Stein Am Rhein Vegetable cream soup with fillet of white fish from lake Constance

Main Course Zürcher Geschnetzeltes The all time favorite, sliced veal in a mushroom cream sauce served with crisp swiss rösti potatoes Schweins Cordon Bleu Ham and Gruyère cheese stuffed breaded pork escalope served with french fries and lemon wedge Forelle Nach Müllerinnen Art Whole panfried trout topped with brown butter and lemon. Sprinkled with parsley, served with potatoes

Specialties Älpler Maggrone Swiss style cheese macaroni, with appenzeller cheese topped with fried onions, served with cinnamon flavoured apple wedges Clochard Roeschti Crisp Swiss roesti topped with a grilled cervelat sausage, bacon, crisp onion rings and a fried egg Pork Knuckles with Sauerkraut A whole pickled knuckle cooked like in the heart of Europe served with boiled potatoes Fondue Traditional fondue with gruyère and emmental cheese white wine, garlic and black pepper

Desserts Schoggi Fondue (2 Pers) Chocolate fondue served with fresh seasonal fruits Meringues Chantilly Meringue with vanilla ice cream, whipped cream and condiment

SPRING/SUMMER 2010

Luzon | Camarines Sur | Naga City

CHILI PEPPERS

sample menu selections Baby Come Back Half rack of pork ribs, double basted with hickory bbq sauce. Our Best Seller. Jurassic Ribs Pork tender beef ribs crispy fried, marinated in our original sweet oriental sauce Crispy Patang Dagat A healthy tuna version of crispy pork pata

Magsaysay Avenue, Naga City Rizal Drive, Legazpi City Cosmopolitan Tower., Valero St., Salcedo Village, Makati City Casmer Bldg. Salcedo St., Legaspi Village, Makati City

Sinigang sa Buko na Salmon Head Our version is cooked in a buko juice sour tamarind broth

Enterprise Bldg. Ayala Ave. Makati City

Paella Valenciana

Cybermall, Eastwood, Quezon City

Steaks Porterhouse, t-bone, rib-eye, fillet mignon Pinangat Laing Bicol Express Crispy Garlic Ribs

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 Since the Bicol region has been famous for its native assortment of spicy food, Chili Peppers is a fitting name for a restaurant that is located there. When you walk into the restaurant, you are

Big Daddyâ&#x20AC;&#x2122;s Steak

welcomed by a carnival of colors on

Pork Tenderloin ala Pobre

the wall, which lend an atmosphere

Chubster Chicken

that is very tex-mex.

Chicken BBQ Spareribs Breaded Porkchop Liempo Bizkits Sweet Chops Tuna Steak Tanigue Steak Bangus Steak Grill Squid Spicy Squid Tuna Sisig

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 flavorful 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.

Tuna Yakitori Beef Salpicao Gambas Steak Havanero Chili Peppers Deep Fried Sisig Rice Bicol Combo 1 Bicol Combo 2

www.dineasiaguide.com

Luzon | Metro Manila | Makati City

I’M ANGUS STEAK HOUSE www.i-am-angus.com.ph

American Steaks

7431 Yakal St., San Antonio Village, Makati City PH: +63 2 892.6260

Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Smoking and Non-Smoking Takeout

Monday - Saturday Lunch: 11:00 am - 3:00 pm Dinner: 5:00 pm - 11:00 pm

sample menu selections Appetizer Beef Tatare Raw marinated ground beef served with toasted bread Angus Appetizer Sampler A trio of Prawn cake, Home made chorizo, and Seared Mahi Tuna Piri Piri Seared Duck Liver on Mash With apricots

Salad Indulge in the finest certified Angus original

steak, side

fresh

seafood,

dishes,

and

delectable desserts only at the newest and most innovative I’m Angus Steakhouse. The restaurant, which aims to raise the standard of excellence for steakhouses to a whole new level, offers a worldclass dining experience featuring only the choicest in prime beef with other tempting food varieties. It also boasts some of the most premium wines in the world. I’m Angus Steakhouse has a stylish and contemporary ambiance. Every part of the steakhouse provides a truly comfortable and satisfying dining atmosphere. A clear glass to the kitchen allows each guest to see the freshness of their food choices as the chef serves them straight from the grill. Cave Werdenberg, the wine bar, provides an alternative to pass the time while enjoying top-rated wines after a sumptuous meal. Celebrate life’s pleasures only at I’m Angus, the Prime Steakhouse!

Caesar Salad Romaine Lettuce with Caesar dressing, Bacon and Garlic Crôutons Prawns Salad Steamed prawns with asparagus, tomatoes and fennel with green goddess dressing

Soup Mushroom Cappuccino Cream of mushroom soup topped off with a delicate milk frothing Baked Onion Soup Slow roasted caramelized onions in an onion brother, topped off with a gratinated Gruyere crouton Boston Clam Chowder A cream based clam soup with bacon and a variety of vegetables

From the Grill

Grilled on Swiss Beechwood with your choice of sauce and sidings Tomahawk Steak (21oz) Certified Angus Beef (CHILLED BEEF) Striploin (12oz) Certified Angus Beef (CHILLED BEEF) Rib-Eye Certified Angus Beef (PRIME STEAKS) BBQ Baby Back Rib Provencale Style Rack of Lamb Chilean Seabass

Desserts Crepe Suzette An all time favourite served with Lemongrass ice cream I’m Angus Dessert Sampler Bavarian cream with raspberries, trio of chocolate mousse, and banana foster

SPRING/SUMMER 2010

Luzon | Metro Manila | Makati City

NUVO

sample menu selections Appetizer and Salad Shrimp Cocktail Poached white shrimps marinated in spicy cocktail sauce with ripe mango, olives, quail egg & finely chopped lettuce Salad N U • V O Salad of mango, walnut, pear, free range egg & mesclun in blue cheese fondue

nuvomakati@yahoo.com Ground Floor, Greenbelt 2, Ayala Center, Makati City PH: +63 2 757.3698/+63 2 757.3699 Monday - Sunday Dinner: 5:30pm onwards Mezzanine: 9:00pm onwards

French Mediterranean Bar Scene Live Music/Entertainment Indoor/Al Fresco Dining Wine List

Goose Liver Pan-fried goose liver with Calvados jus, caramelized apple & ripe mango balls with mashed potato

Soup

Nuvo’s sophisticated atmosphere

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

is as hip and stylish as its patrons.

Rice

design pushes the cutting edge

Located

the

fashionable

Greenbelt 2, the highly stylized concepts of the restaurant and

Risotto Creamy saffron flavored chicken and prawn risotto

wine bar. The stunning interiors feature a circular bar at the center

Fish and Seafood

of the indoor dining area where

Chilean Sea Bass Pan-fried Chilean sea bass with lemon-butter sauce, caramelized green asparagus and herbed pan-fried olive potatoes

five artsy lamps hang above it. The main attraction is the chameleon back-wall that magically changes

Sea Bass Soy Jus Grilled sea bass enhanced with soy jus, steamed roulade of Chinese cabbage and bean sprouts, ginger flavored steamed rice

color. The ambiance is perfectly matched by the French-Mediterranean

Grilled Mixed Seafood (Lapu, Salmon, Snapper, Prawn and Scallop) creamy saffron sauce and vegetables risotto

prawns wrapped in parma ham with mesclun salad. For the main dish,

Meat and Poultry

cuisine. For starters, try specialties such as foie gras with mashed potatoes calvados jus and caramelized apples or grilled scallops and taste the Chilean sea bass or Nuvo peppered fillet steak. And for dessert, sample the Nuvo panna cotta. Offering the best of service and fine dining combined with world class entertainment, Nuvo hosts unparalleled

Duck A La Orange Roasted U.S. duck breast stuffed with fresh orange with orange reduction steamed broccoli & potato Lyonaisse

special events. The al fresco area holds theme parties where guests can

Steak Foie Gras Seared U.S. Tenderloin Steak –160 g - with grilled goose liver & natural jus served on a trio of buttered beans

nooks. Nuvo provides an easy segue when it transforms into the hottest

groove to the beats spun by famous DJs or live music during weekends. The mezzanine is a more exclusive area where guests can lounge at cozy bar in the city.

N U • V O Peppered Filet Steak Seared Black Angus fillet steak -180g – crusted with crushed black pepper corns garden fresh vegetables & potato gratin

NU.VO Desserts N U • V O Frozen Brazo de Mercedes Layers of meringue, crust, milk-nuts and vanilla ice cream served with raspberry sauce N U • V O Panacotta Vanilla flavored panacotta served with peach apricot compote & vanilla ice cream

www.dineasiaguide.com

Luzon | Metro Manila | Makati City

ZENSES NEO-SHANGHAI CUISINE www.zensesphilippines.com G/F F 109 A.Venue Mall Makati Ave., Makati City PH:+63 2 729.0043 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

Incorporating all the senses in the serving and dining experience is Zenses

Neo-Shanghai

Cuisine,

the first 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 floor 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 latest culinary zen-sation at Zenses.

sample menu selections Appetizer Tempura Lychee Overloaded with curried crab meat 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 strawberry sauce and coriander Braised Pork Knuckle Chunky pork knuckle slowly braised in sweet chinese gravy, it’s fall-off-the-bone tender (30 min. cooking time)

Beef Beef in Black Pepper Sauce Tender sirloin slices quickly stir-fried in a piquant peppercorn sauce

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

Rice and Noodles Emerald Fried Rice Zenses’ recommendation for picky vegetable eaters. It’s so good that you wouldn’t even know you are having them!

Desserts Nitro-Ice Cream (Tableside) Lavender, osmanthus, green tea, rose, bacon & egg, baileys, amaretto. Ice cream made from scratch, done right at your table 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

SPRING/SUMMER 2010

Luzon | Metro Manila | Manila

LA COCINA DE TITA MONING

sample menu selections Classic Menu Sopa De Oro Cream of pumpkin soup 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

www.lacocinadetitamoning.com 315 San Rafael St. San Miguel District Manila PH: +63 2 734.2146 +63 2 734.2141

Filipino Spanish Delivery Wine List

All lunches and dinners are strictly by reservation only.

Caramelized Saba Bananas With Vermouth and a Fresh Fruit Platter Tita Moning’s Bread And Butter Pudding

Dining at La Cocina de Tita

Barako Coffee, Herb Tea (from our garden) or Native Chocolate

Moning is like dining at a relative’s home. The experience

Filipino Menu

brings back memories of times

Tinolang Manok Native chicken broth with boiled chicken in a ginger broth with vegetables

spent

loved

ones

while

partaking of serving after serving of delectable Filipino and Spanish

Ensaladang Filipino Grilled eggplants with tomatoes, onions, native salted duck eggs and homemade vinaigrette

dishes. Based on heirloom recipes passed on from generation to generation, the menu includes

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

with

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

Tasting Menu

with decorations and antiques that prominently display our rich cultural

Sampler of Three Cold Soups: La Cocina Gazpacho Vichysoisse w/ Crispy Matchstick Potatoes. Ajo Blancos Con Uvas

attracted by the warm Filipino hospitality and the personalized service

La Cocina Gambas Al Ajillo With tomatoes stuffed with wild rice risotto and roasted eggplant salad Beef Tasting: Solomillo Medallions, Potatoes In Their Jackets

heritage. Filipinos, as well as tourists, frequent La Cocina, no doubt demonstrated by the friendly staff that is sometimes quite difficult to find in other establishments. In addition, going to La Cocina is as close to the heart and soul of the Filipino experience when it comes to dining at its finest.

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

Luzon | Muntinlupa | Makati City

THE FRENCH CORNER Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang, Muntinlupa City PH: +63 2 771.2346 FAX: +63 2 771.0549 Monday – Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm

Continental Filipino French Italian Mediterranean Barbeque/Grilled Banquet/Catering Full Bar Indoor/Al Fresco Dining Valet Parking Wine List Major Credit Cards Accepted

Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for fine French Mediterranean cuisine. The French Corner offers a refined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths, and exquisite art pieces hanging on the walls. Still, the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Dishes such as The French Corner’s pan-fried goose liver salad, the lamb rack “herb de provence”, and roasted Chilean sea bass are clean on the palate and prepared in a “neo-classic” style of cooking. Discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer at The French Corner.

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

Soup Chefs Special Soup Daily from Baguio’s best produce Special requests:: Should you wish to have a special soup prepared, we are happy to do so

Chef’s creative pasta Tiger Prawn & U.S. Scallop Pasta Homemade tomato linguini in coulis sauce

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

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

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

SPRING/SUMMER 2010

Luzon | Metro Manila | Pasig City

PATIO GUERNICA

sample menu selections Appetizer Tabla de Jamon Serrano World’s finest cured raw Ham served in paper thin slices with pickled Cucumbers and cocktail Onions Gustos de Salmon Norwegian smoked Salmon with Capers, Onions, chopped Egg and Horseradish sauce Angulas a la Balbania Baby eels seasoned with garlic and chili in virgin olive oil Tapas Sampler - for four Albondigas De Cordero, Gambas Al Ajilllo Champinones Al Ajillo, Calamares Fritos

Seafood Langostinos a la Plancha “Forestal” Grilled king Prawns, well seasoned and garnished with Mushrooms, topped with roasted Garlic and served with Linguini noodles

www.patio-guernica.com guernicapatio@yahoo.com

Spanish Steaks

2nd Flr., Entertainment Mall, SM Mall of Asia, Pasay City Head Office: 21-D 21st Floor Strata 100, Ortigas Center, Pasig City PH: +63 2 804.0837

Bar Scene Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Wine List Reservation Required Major Credit Cards Accepted

Monday - Sunday Lunch: 10:00 am - 11:00 pm

For more than five decades, Patio Guernica has been serving authentic Spanish cuisine and regarded as the first Spanish restaurant in Manila. Now

Zarzuela de Mariscos A seafood medley Prawns, Mussels, Clams, Squids, Fish and Crabmeat in a rich Tomato Sauce with sherry. Served with rice

located at the Mall of Asia, Patio

House Specialties

la casa, food cooked as you order

Lengua Estofada Tender braised Ox-tounge, flavored with Sherry and red Wine in brown sauce, garnished with Mushrooms and Olives, served with boiled Potatoes Callos a la Madrilena Ox tripes, sautéed with Chorizo, Ham, Bacon and Grabanzos in a fresh herb Tomato Sauce Rabo de Toro Bullfighter’s favorite dish. Oxtail stew, simmered in red wine sauce, with Aromas and Vegetables

Guernica offers Spanish dishes that comprise its especialidades de to bring out the best in taste and aroma, consisting of sopas, tapas,

ensaladas, paellas, lengua, rabo de toro, entradas mariscos, and pescados. The menu of Spanish bestsellers include paella valenciana, paella negra, paella marinara, tapas sampler, and pan de hamon serrano served with manchego. For desserts, try the Mango Jubilee, fresh ripe mango flamed at your table or Francescano, deep-fried ice cream. And for the perfect ending, Spanish Coffee, brewed coffee with Spanish brandy, cream, and kahlua. Chef Andy Rijalde creates

Caldereta de Cordero Malagua Lamb stew, simmered and flavored with Spanish Brandy and dry white Wine

the signature specialties like an artist, making sure that the original recipes

Paella

décor that blends well with the Spanish tiles, chandelier lightings, and old

A La Valenciana Classical rice dish with Shellfish, Chicken and Chorizo

“the best of authentic Spanish flavor” while dining at Patio Guernica.

remain the same. The Spanish-inspired setting is evident in the rustic contemporary paintings, providing an atmosphere of romance. Experience

Paella Negra With Squids prepared in their own ink A La Marinara Fishermen Paella, with Prawns, Mussels, Squids, Crab Meat and Fish

Fish Lubina Con Salsa de Congrejo Grilled fillet of Seabass topped with a white Wine Crabmeat sauce, served with mashed Potatoes Lubina a la Pimienta Verde Baked fillet of Seabass topped wit hcreamy Calvados greenpeppercorn sauce. Served with boiled Potatoes

www.dineasiaguide.com

Luzon | Metro Manila | Quezon City

8 SPICES THAI CUISINE

sample menu selections Appetizer Tod Mun Goong Fried Prawn Patties Gkai Hor Bai Toey Fried Chicken Pandan

Salad Yam Ruam Mith Thalay Spicy Seafood Salad

eightspices@yahoo.com

Thai

2/F Il Terrazzo Bldg. Tomas Morato corner Sct. Madriñan St. Quezon City PH: +63 2 332.1896 FAX: +63 2 332.1897

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

Monday - Sunday Lunch: 11:30 am - 3:00 pm Dinner: 5:30 pm - 11:30 pm

Yam Som-O Pomelo Salad

Soup

8 Spices Thai Cuisine, which

Tom Yam Goong Spicy Prawn Soup

the newest concept restaurant

opened in November 2008, is

Gaeng Khiew Wan Gkai Chicken in Green Curry

enter

the

culinary

scene

Main Course

Quezon City. Representing eight

along Tomas Morato Avenue in

Gkai Phad Med Ma Muang Chicken with Cashew Nuts

spices most extensively used in

Kha Moo Thod Krob Krap Som Tom Thai Thai Crispy Pata with Papaya Salad

lemon

See-Krong-Moo Yang Num-Pung Grilled Pork Ribs with Honey Served with Spicy Garlic Sauce

turmeric – 8 Spices offers the

Gkaang-Som Pla Son Thawd Curried Whole Fried Mud Fish and Mixed Vegetables in Special Blend Sour Spicy Soup Served in Hot Pot Goong Gapi Spicy Sauteed Tiger Prawn with Coconut Cream in Shrimp Paste

Thai cooking – cumin, langkawas, grass,

cilantro,

kaffir

lime leaves, basil, coriander, and finest and freshly cooked Thai food that is basically spicy but can be prepared to suit everyone’s taste buds. Aside from the traditional bagoong fried rice and chicken pandan which are the bestselling dishes, their Thai chef originally creates the crispy catfish with salt and pepper and a variety of Thai specialties consisting of rice dishes, appetizers, salads, soups, vegetables, meats, and seafood.

Poo Nung Steamed Crab with Spicy Lemon Sauce

Modern furniture highlights the Thai-inspired interiors, resulting in a

Phad Panang Pak Vegetarian Panang Curry

other Thai restaurants that also serve a fusion of Malay and Indonesian

Phad Kanar Moo Krob Kaylan with Crispy Pork

and enjoy the enticing flavors of Thai once they visit 8 Spices, “The Home

Noodles

casual dining experience perfect for families and social gatherings. Unlike cuisine, 8 Spices serves only Thai food. Discerning palates will surely love of Authentic Thai Cuisine.”

Spaghetti Phad Prik Pao Thalay Thai Seafods Spaghetti Phad Thai Goong Sod Phad Thai with or without Egg

Rice Khao Krook Gapi Bagoong Fried Rice Khao Phad Poo Crab Fried Rice Khao Phad Saparut Pineapple Fried Rice Khao Phad Kratiam Thai Fried Rice with Shrimp www.dineasiaguide.com

Luzon | Metro Manila | Pasay City

UNIT 8 CAFÉ G/F Entertainment Mall South Wing,SM Mall of Asia, Pasay City PH: +63 2 804.0853 +63 2 334.7984 FAX: +63 2 804.0853 Monday - Sunday 10:00am - 10:00pm

American Asian Grilled Seafood Steaks Thai Vegetarian Indoor/Al Fresco Dining

sample menu selections Appetizers Fried Lasagna Rolls Bite size lasagna served with a twist. Rolled not layered, fried not baked; Served with marinara sauce. A must! Eggplant Rollini Rolled Eggplant crisp stuffed with herbed cheese on a bed of Marinara sauce Chili crusted Tofu Golden Fried crusted Tofu cubes, served with Sweet Chili sauce.

Kids menu Cornflake Crusted Chicken Strips

Simple. Elegant. Fresh. All these best describe Unit 8 Café, the newest dining destination at the SM Mall of Asia. Unit 8 Café serves food in a modern and relaxed manner not limited by traditions or cultural influences that focuses on the freshness of the ingredients and the simplicity of the preparation, making it quicker, easier, lighter, fresher, and reasonably priced. Fried lasagna, eggplant rollini, fruity wonton salad, penne pasta, and fish in light soy comprise the continental and Asian fusion cuisine using the freshest locally available flavors 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 finish, 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.

Breaded Fish Nuggets Served with French Fries or Fragrant Rice

Kids Carbonara

Pastas and sandwiches Linguini Carbonara Linguini Noodles tossed in our own Bacon, onion and fresh basil garlic cream sauce Spaghetti Alla Bolognese Meat sauce topped on al dente spaghetti with a good sprinkling of grated Parmigiano cheese. Fish Burger Crumbed fish fillet fried until crisp, then served on a soft bun topped with shredded lettuce and Tartar sauce. Comes with French Fries Grilled Chicken Pesto Ciabatta Sandwich Served with chips, The Director’s Favorite – A must try. Philly Cheese Steak Sandwich Tender slices of Australian sirloin beef, layered with cream cheese, caramelized onion, sautéed mushroom, topped with American cheese on a baguette U8 Ultimate Burger 2 x 1/3lb beef burger patties with fresh tomato, Mushroom, fried egg and american cheese, On a soft bun. Served with French Fries.

Main Green Chicken Curry Chicken breast pieces in green curry with light coconut milk and Crisp vegetables, served with fragrant rice Beer Battered Fish & Chips Beer battered fish fillets, fried til crisp and light golden. Served with French fries and our home-made Tartar sauce Carolina Barbecued Country Style Pork Grilled marinated pork basted with Carolina BBQ sauce served with fragrant or garlic rice. Crispy Skinned Spring Chicken Whole 650grm Spring chicken crisp fried then chopped. Served with fragrant rice & mushroom sauce

Desserts Frozen Mango Tango Frozen layers of mangoes, cream and toasted cashew, topped with a dollop of whipped cream drizzled with mango sauce White Chocolate Breadpudding A warm dessert served with vanilla ice cream on whiskey sauce Orange Granita 3 Scoops of Crushed ice flakes of orange pulp. Simply refreshing! 72

SPRING/SUMMER 2010

Luzon | Metro Manila | Taguig City

AUBERGINE

sample menu selections Appetizer Duck foie gras and smoked duck breast sampler A combination of duck foie gras terrine, seared duck foie gras with warm brioche and home smoked French duck breast, served with mesclun greens, tossed in a raspberry dressing Carpaccio of Australian beef tenderloin With Parmesan fondue, truffle oil, assorted herbs and a salad bouquet in balsamic vinaigrette

32nd and 5th Building, 5th Ave., cor. 32nd Street, Fort Bonifacio, Taguig City PH: 632. 856.9888 Monday - Sunday Lunch: 11:30am - 3:00pm Dinner: 6:30pm - 12:00mn

Catering (up to 30 pax) Full Bar Private Room (14 pax) Takeout Wine List

French Vegetarian

Smoked Norwegian salmon on warm potato snow With chive crème fraiche, salmon roe and sauce Vierge Escargots gratinated with herb butter Served with garlic bread and salad greens in pumpkin seed oil dressing

Since its opening in December

Buffalo mozzarella, sliced Parma ham and cantaloupe melon Served with arugula and assorted summer leaves, tossed in balsamic dressing

a reputation as the premier

Salad

2007,

Aubergine

has

gained

restaurant in Manila for “Modern French

Continental

Cuisine.”

Its spacious and elegant setting is accented with flowing drapes in

Cream of smoked tomato With basil foam and smoked duck breast

shades of purple, complementing

King prawn bisque With souffléed seafood cannelloni

design chairs. Behind the bar is

Fish and Seafood Grilled fillet of Chilean sea bass With tomato fondue and green asparagus spears, cauliflower – potato mash and beurre rouge

the rose fabric of contemporary the floor to ceiling glass-encased cellar housing an extensive wine collection, separating the dining area. The impressive main dining area is a glass window where guests can watch and be amused by the lively but

Grilled lobster tail and pan fried scallops Served on tagliolini pasta and sautéed spinach with orange – beurre blanc and green asparagus

composed kitchen showcasing the talents of ISCAHM, a culinary school

Meat and Poultry

Executive Chefs Stefan Langenhan and Gandler captivate diners with

founded by owners Hansjorg Schallenberg and Norbert Gandler who are formidable players in the hotel and restaurant industry. Michelin-star

Trio of grilled Australian Mulwarra beef tenderloin Braised veal cheek, and pan – seared duck foie gras with Port wine glace, served with Mousseline potato and vegetable cassoulette

distinctive culinary creations. Sample Aubergine’s cuisine thru their

Grilled Australian lamb chops and pan roasted lamb loin Served with rosemary jus, eggplant caviar and goat cheese gratinated ratatouille – potato galette

the Philippines, in accordance to traditional European standards.

Degustation Menu, which includes a 7-course dinner from soup, salad to dessert. Have a taste of what’s cooking in Aubergine and experience a unique brand of hospitality and culinary talent that’s homegrown here in

French duck confit With creamed Brussels sprouts and parsley marble potatoes Aubergine surf and turf Grilled lobster tail and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and seared duck foie gras, Béarnaise sauce and Madeira jus, rosemary – potato gratin and assorted vegetables Roasted US Wagyu beef tri tip With pan fried duck foie gras, Port wine sauce, glazed vegetables and Pommery mustard mashed potato

www.dineasiaguide.com

Luzon | Metro Manila | Taguig City

BALDUCCI

sample menu selections Antipasti Antipasto Misto alla Balducci (Medley of authentic Italian cold cuts, rich cheeses and a special selection of marinated vegetable) Carpaccio di Manzo con rucola e parmigiano Slices of cold beef tenderloin carpaccio on a bed of fresh arugula, topped with shaved parmesan cheese

Soup Zuppa di Cipolle classic (Classic onion soup)

Salad Caesar’s Salad Romaine greens in an authentic Italian Cesare, topped with pan-fried Italian pancetta and crisp croutons

Pasta Tagliatelle all’uovo in salsa di Tartufo in camicia di prociutto (Special tagliatelle in a truffle sauce wrapped in prociutto) Ravioli di Ricotta e Mascarpone alla Balducci (Ravioli in our cream sauce, Balducci style!) Fettuccine all’uovo alla marinara con porcini Our seafood fettucine with porcini mushrooms Gnocchi alla Gorgonzola Gnocchi in a rich gorgonzola cream sauce

Main course Rib eye alla griglia con verdure (340grams) (Grilled rib eye served with assorted grilled and sautéed vegetables) Filleto di salmon in padella allo spumante (Fresh salmon sauteed with Italian sparkling spumante served with asparagus and spinach) Gamberoni alla Griglia Fresh king prawns grilled in extra virgin olive oil, limone, and fresh herbs

Pizza Pescatora (Fresh Mozarella, fresh tomatoes and clams with mussels and prawns) Quattro Formaggi (Four cheeses) Siciliana-pomodoro, Mozzarella, melanzane, salsicce Fresh Mozzarella, fresh tomatoes, & capers with anchovies & Italian sausage

www.loperagroup.com Unit C104 G/F Serendra Piazza, Bonifacio Global City, Taguig City PH: +63 2 856.0676 +63 2 856.0865 Eastwood Mall, Eastwood Cyber Park, E. Rodriguez Ave., Bagumbayan, Quezon City PH: +63 2 704.2144

Monday - Sunday 11:00am - 11:00pm Italian Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted

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 finest 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 flavor 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 filled 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-togoodness Italian cuisine can be enjoyed without all the fuss that goes with fine dining. The dining experience will make you feel more at ease. Because at Balducci, you are family!

Dessert Panna Cotta con miele o frutti di bosco o cioccolato (Our famous Italian cream custard with a choice of walnuts and honey, raspberry topping, blueberry topping, fresh mango, cold chocolate sauce) Tiramisu (Our famous Mascarpone cheesecake)

www.dineasiaguide.com

SPRING/SUMMER 2010

Luzon | Metro Manila | Taguig City

L’OPERA RISTORANTE ITALIANO

sample menu selections Antipasti Granchio fresco alla Veneziana Stamed crabmeat Venetian style with fresh lemon cream dressing served in a crab shell Carpaccio di Branzino con rucola Carpaccio of fresh Chilean sea Bass on a bed of fresh rucola 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 cuttlefish marinated in fresh limone and olio extra vergine di oliva served on a bed of crisp lettuce

Pasta

Tortelli d’ anatra al profumo di tartufo Duck filled ravioli in our truffle sauce Ravioli all’ Aragosta Our homemade lobster-filled ravioli in a cream sauce

Ravioli verdi di spinaci e ricotta al pomodoro Our home-made spinach ravioli with ricotta cheese in tomato sauce

Main course Filetto di manzo con fegato d’ oca in salsa tartufata Prime US beef tenderloin in our truffle sauce embedded with pan-fried Foie Gras & served with fresh spinach & asparagus Trancia di Branzino al vapore con aragosta Delicately steamed Chilean Sea Bass with lobster and white saucee 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

www.loperagroup.com

Italian

The Fort Entertainment Complex, 26th Street cor. 5th Avenue, Bonifacio Global City, Taguig City PH: +63 2 889.3963 +63 2 889.2784

Bar Scene Catering Full Bar Live Music/Entertainment Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted

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

Located at The Fort, L’Opera has established itself as the only place in Manila where one can find regional Tuscan cuisine at its best. Representing the “symphony” of the dining experience, it is the only Italian fine dining restaurant in the city that offers refined 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 filetto foie gras and ravioli duck truffle 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 flavor, 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, confined 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.

Tiramisu Our Famous mascarpone cheesecake 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

Luzon | Metro Manila | Taguig City

TOKI JAPANESE FUSION http://toki-jp.com

Japanese

2nd Flr. 32nd St., corner 5th Ave., Bonifacio Global City, Taguig City PH: +63 2 856.7295 PH: +63 2 856.9528 TELEFAX: +63 2 856.9528

Lunch Bento Box Delivery Private/Function Rooms Wine List Major Credit Cards Accepted

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

Redefining

Japanese

cuisine

an exceptional line-up of menus is TOKI Japanese Fusion & Fine the

restaurant

newest in

Appetizer Zensai Go Shu A five- kind appetizer that will give you the chance to try the most authentic Japanese dishes. It changes everyday to give the guest the excitement of trying various menus.

Salad

and contemporary dining with

Dining,

sample menu selections

the

Japanese country.

The word TOKI, which literally means “this moment” in Japanese, connotes a zest for life and an appreciation of the now. Using only the best and healthiest ingredients, the restaurant aims to showcase a unique Japanese flavor that caters to the modern palates of customers. Aside from the wagyu beef steak, sashimi, and sushi, the seafood teppan,

lapu-lapu teppan, tori amasu ankake, and ebi uni chili maki are the bestselling dishes. The man behind the luscious and mouthwatering recipes is outstanding executive chef Shinsuke Yonekawa who started the restaurant with an exciting twist by using local ingredients. The interior is based on classic Japanese architectural design that offers a quaint and cozy atmosphere, providing distinct Japanese air and ambiance to the whole environment. TOKI will soon initiate a global franchising system to extend its presence to the foreign market. Enjoy Japanese food that is nutritious, delicious, and healthy and you’ll surely talk about TOKI!

Wagyu Shabu Shabu Salad Have your vegetable salad as a meal if you wish to. This salad is a combination of fresh vegetables such as romaine, ice berg, red cabbage, lolorossa and etc. Topped with wagyu beef cooked in shabu shabu style with home-made sesame dressing. A very healthy dish!

Roll Sushi Kaisen Futomaki Imagine tuna, salmon, hamachi, eel and shrimp in one roll! Five kinds of popular fishes in one roll. A sure hit for sushi lovers. (Sounds too big in a roll but just as good as on bite!)

Soup Shake – Ikura No Chawan Mushi One of the most famous Japanese soup dishes. It is steamed egg custard that has salmon inside and salmon roe on top. A mouth-watering dish for salmon lovers!

Main Dishes Nasa To Tofu No Agedashi Yasai Ankake Deep fried tofu and eggplant with sticky vegetable sauce. A savory vegetable dish that you will surely enjoy! Spareribs No Kakuni A Braissed spareribs in Japanese style. Perfectly cooked in Japanese ingredients and radish. Soft and tender. A good pork dish that will suit your palates. Lapu Lapu Teppan Kinoko Sauce One of Toki’s best sellers. It’s a fusion of Eastern and Western cuisine. Stir-fried Lapu Lapu mixed with Japanese soy sauce and butter sauce.

Seafood Ebi Uni Maki-Chili Sauce Try sea urchin rolled in prawn and you will be surprised how good it is! Simmered in chili sauce and it’s definitely one great dish! Mentaiko Gratin A Japanese-style gratin with vegetables and fish filling, topped with preserved cod roe and oven-baked.

Wagyu Beef Wagyu Sirlion Steak Our restaurant’s pride. A quality steak made from imported Japanese beef. Cooked in teppanyaki the way you like it to be done. Only a pinch of salt and pepper to give way to its natural taste. Try and you will surely love it!

SPRING/SUMMER 2010

Luzon | Pampanga | Angeles City

MALT BAR AND COFFEE SHOP

sample menu selections Sizzling Mushroom Button mushrooms and garlic, served in a sizzling plate Cheese balls w/ dip Cheese balls and ground beef rolled in crunchy bread crumbs serve with a special sauce Chicken Quesadilla Classic Mexican tortilla filled with cheese and shredded chicken Crispy Tokwa’t Baboy deep-fried tofu and pork belly, served with vinaignette sauce Fried Dumplings Homemade dumplings served with spicy soy sauce

www.hotelvidaclark.com Hotel Vida 5414 M.A Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga 2023 PH: +63 45 499.1000 FAX: +63 45 499.0979 Monday - Sunday Open 24 Hours

American Asian Chinese Filipino Italian Korean Full Bar Live Music/Entertaiment Wine List Major Credit Cards Accepted Dress Code: Smart Casual Its name inspired by the alcohol ingredient found in almost all types of liquor, MALT Bar & Coffee Shop is just the perfect

Nachos Supreme Tortilla chips with ground beef, jalapeño, sour cream and tomato salsa

place to go to for a nightcap

Spicy Chicken Wings Buffalo wings served with onion-sour dip

Vida, MALT Bar caters to a varied

Potato Parade 4 kinds of fried potato goodness

locals and Koreans to capture

of good food and drinks. Now located at Casino Widus in Hotel clientele

composed

mainly

the discriminating tastes of a diversified market. The signature

Pinoy’s Delight Platter Deep fried chicken skin, kwek kwek, fried lumpia and pork omentum

dish is homemade sisig, prepared and cooked to perfection the distinct

Chicken & Pork Barbecue Served with wasabe sauce

the stylish ambiance, putting emphasis on the sophisticated lighting

Camaron Tempura Deep-fried batter-coated shrimp, served with special soy sauce

offers authentic Kapampangan dishes served by a warm and friendly

Chili Shrimp Gambas Spanish-inspired hot and sour shrimp in tomato and spices Tenderloin Tips Beef tenderloin in rich oyster sauce, served with mixed vegetables

Kapampangan way. The modern and adventurous interiors define that completely matches the ingenuity of local designs. MALT Bar staff with the passion to always meet customer satisfaction. As proof of the hospitable service afforded to guests, the staff won the overall championship in a recent culinary competition held inside the Clark Freeport Zone. A host of regular performers provide nightly live entertainment of jazz and contemporary music. Drink, dine, and simply have a good time at MALT Bar & Coffee Shop.

Vida Seafood Pizza Tomato sauce, mozzarella cheese, fresh herbs and seafood Ostrich Steak Lean ostrich meat sautedd in specialspices

www.dineasiaguide.com

Luzon | Pampanga | Angeles City

RODIZIO ROOFTOP GRILL www.holiday-inn.com/clark

Thursday - Sunday Lunch: 12:00pm - 3:00pm Dinner: 6:00pm - 10:00pm

Holiday Inn Clark Rooftop Mimosa Drive, Mimosa Leisure Estate Clark Freeport Zone, Pampanga PH: +63 2 845.1888 loc. 1317 +63 45 599.8000 loc. 1317 FAX: +63 2 843.1363

Asian International

Grilled Steaks

Full Bar Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Dress Code: Smart Casual Can be reserved for private functions

Monday - Wednesday 6:00pm - 10:00pm Home of certified Angus beef steaks is Rodizio Rooftop Grill, Holiday Inn Clark’s finest specialty restaurant. Rodizio adopts the Brazilian

roast/grill

concept

service to offer a unique dining experience.

starts

with

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 fillet, rib fillet, tenderloin, even their very own homemade ice cream and creme brulee, 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 Soups Lobster bisque with local sea scallops and Cognac foam. Cream of field mushroom with herbed cheese profiteroles.

Salads Caesar salad Rodizio Baby Romaine lettuce leaves tossed with creamy Caesar dressing, smoked bacon lardoons, pesto focaccia croutons and shaved Parmesan cheese. Caprese salad Plump ripe organic beef steak tomatoes with bocconcini cheese, fresh basil and herb oil.

Starters Mixed bruschetta Grilled farm style Italian bread topped with: Prosciutto and fresh pear / Tomato salsa and Bocconcini cheese / Smoked salmon with sour cream Scottish smoked salmon Char grilled sour dough bread topped with tomato, onion and caper salsa with smoked salmon and sour cream. Tiger prawns Fried golden brown in coconut crumbs served with chili mango salad.

Char Grill USA beef tenderloin 200grm (Certified Angus Beef) USA rib fillet 300grm (Certified Angus Beef) USA T-bone 400grm (Certified Angus Beef) Australian lamb cutlets 300grm Tiger prawns 300grm Atlantic salmon fillet 250grm

Mains Rodizio surf and turf (Certified Angus Beef) Char grilled beef tenderloin filled with sun dried tomatoes and brie, wrapped in prosciutto and topped with bbq tiger prawns and a light garlic shallot cream sauce served on baby spinach and olive mash. Ocean trilogy Grilled tiger prawn with mango chili salsa, roast Atlantic salmon on pesto mash and pan fried snapper wrapped in prosciutto with roast tomato confit. Tournedos Rodizio (Certified Angus Beef) Two 100grm USDA Black Angus filet steaks topped with duck liver terrine and port wine glaze served with blue cheese tart, home fries and creamed spinach.

Desserts

Raspberry soufflé with raspberry sorbet and vanilla sauce. Coconut crème brûlée garnished with crispy ginger wafers.

SPRING/SUMMER 2010

Luzon | Pampanga | Angeles City

SALT COFFEE SHOP

sample menu selections Soup

www.hotelvidaclark.com

White Asparagus Soup With chicken quenelles, herbs & croutons

Hotel Vida 5414 M.A Roxas Highway, Clark Freeport Zone, Angeles City, Pampanga 2023 PH: +63 45 499.1000 FAX: +63 45 499.0979

Baked French Onion Soup Fresh onions with emantaller, cheese & croutons

Monday - Sunday 6:00 am - 11:00 pm

Tom Yang Goong Thai traditional spicy sour soup

American Asian Chinese Continental Filipino International Banquet Catering Indoor/Al Fresco Dining

Salad Citrus Marinated Fish Ceviche (Kinilaw) Spicy, lime-marinated raw fish with bell pepper & pickled green mango Thai Shrimp Salad Intensely flavored greens, sweet prawns & mangoes with sweet & sour garlic dressing

Asian & old-time favorites

SALT Coffee Shop has lived up to its name by being regarded as the finest restaurant of its kind. Located at Hotel Vida in Pampanga, SALT Coffee Shop is a delectable

Green Thai Chicken Curry Chicken cubes with mushroom & eggplant on spicy curry coconut milk served with naan bread, papadom, mango chutney & yogurt mint sauce

gastronomic venue where guests

Bistik Kapampangan Pan-fried beef tenderloin with garlic, soy sauce, calamansi sauce, caramelized onion & bell pepper cooked the Kapampangan way

sumptuous buffets. The restaurant

can enjoy a wide selection of popular local specialties as well as offers

delightful

array

international cuisine, ranging from appetizers, soups, and salads to

Pakbet at Bagnet Stir-fried local vegetables with fermented shrimp paste topped with crispy pork meat

main courses and desserts. Possible choices for salads include Tandori

Hotel Vida’s Signature Dishes

and Avocado Salad, to name a few. The Madras Lamb Curry, Green Thai

Chicken Salad on Pita Bread, Chapchae, Exotic Thai Shrimp Salad, Crab

Cured & Roasted Chicken Enchilada with Parmesan Crusted Veal Scallops Served with ricotta cheese & spinach gnocci, corlander, bisque sauce & parmesan pine nuts gremolata

Chicken Curry, and Grilled Beef and Floating Lobster are the favorites

Grilled Beef Tenderloin & Floating Prawns Forest mushroom dexulles mascarpone, mashed potato, pesto cream & red pepper

presents an adventure set-up, deviating from ordinary crystals, silverware,

Grilled Dorado with Preserved Lemon Sauce Gratinated Prawns & Potato Moussaka

among the Asian and Western dishes. Filipino classics such as Crispy Pata, Chicken Pork Adobo, and Sinigang na Hipon are also available. SALT and china. Ceiling lamps are enclosed in capiz shells making use of garlic skin, producing a subtle and laid-back ambiance. So if you want more “flavor” in your life, dine at SALT Coffee Shop. It’s the “seasoning” you need!

Crisp Seabass with Bean Meli-Melo Citrus Fondue Served with green asparagus, mushroom risotto & ratatouille

Pasta Spaghetti Guisado Oriental style sautéed with chicken, cashew nuts & onion leeks Pasta Napolitana Rich tomato sauce, pecorino romano & sundried tomato

Pizza Chef’s Temptation Pizza Pepperoni, ham, salami, green & black olives, onion, mushroom, bell pepper & mozzarella cheese Pizza Margherita Tomato, basil & mozzarella cheese

www.dineasiaguide.com

Luzon | Pampanga | Angeles City

YATS RESTAURANT & WINE BAR www.YatsRestaurant.com Building 1998 Mimosa Drive, Mimosa Leisure Estate, Clark Freeport Zone, Pampanga PH: +63 45 599.5600 (Reservations) +63 2 844.5796 (Manila Office) +63 917 817.9441 Email: Restaurant@Yats-International.com Monday - Sunday 11:30 am - 11:30 pm

French Italian Continental International Seafood

Steaks Exotic/Fusion Barbeque/ Grilled

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

World-class YATS Restaurant & Wine Bar is located in the heart of Pampanga’s Clark Freeport Zone, right at the center of Mimosa Leisure Estate. YATS Restaurant focuses

genuine

classic

French Mediterranean cuisine free of thrills and gimmicks but true to the standards expected of

fine-dining

restaurant.

The 3000-line wine list is well known to gourmands and wine connoisseurs for its breath of styles and regions as well as depth of vintages spanning over 100 years. It is also the first upscale restaurant to promote BYO (Bring Your Own wine with no corkage fee) one night a week. YATS Restaurant refutes the stigma that fine-dining is synonymous with over-pricing. At YATS, finedining is about a keen sense of value and quality as well as deep respect for every customer’s right to a memorable wine-and-dine evening. After all, money is just a part of what customers spend in a fine restaurant. It is their time and their expectations that deserves nothing but the best effort.

sample menu selections Pan Seared Fresh Goose Liver Accompanied by crisp mixed leaf lettuce, sautéed agaricus blazie mushroom and port wine reduction Cream of Roasted Pumpkin Soup Garnished with crisp apple smoked bacon and chunks of baby pumpkin Pan Roasted Chinese Barracuda Fish Fillet & Palawan Tiger Prawns Accompanied by sautéed Mediterranean vegetables and lemon parsley buerre Blanc Chicken Coq au Vin Slowly braised home farm chicken leg in vintage cabernet sauvignon wine, thyme garnished with baby pearl onion, fresh button mushroom and sweet carrot Roasted Dutch Veal & ChinesePink Duck Breast With Cassis Sauce served with spinach and gaperon ravioli Char-Grilled Wagyu Beef Tenderloin Seared Foie de Canard Accompanied by sautéed fresh mushroom, savoy cabbage and wild berries sauce. Oven Roasted Stuffed Breast of Chicken Filled with creamed spinach Pork Loin Picatta Filled with French creamed cheese and served with homemade spaghettini Buttered & Herb Crusted Norwegian Fresh Pink Salmon Fillet Served with grilled Mediterranean vegetables and with anchovies and caper cream sauce Steamed Barracuda Fillet On prawn and bacon hash cakes, carrot and ginger puree with lightly pickled red cabbage and spring onion sauce Thyme Roasted Argentinean Sirloin Roasted on the bone with croquette potatoes and roasted root vegetables A Duo of Crispy Pan Fried Norwegian Salmon and Barracuda Fillet With steamed seasoned rice, tomato vinaigrette and grilled eggplant Pan Seared Australian Kangaroo Loin with Oregano & Almond Crust Served with seasonal organic root of vegetables and cognac cream sauce

SPRING/SUMMER 2010

Luzon | Benguet | Baguio City

LE CHEF AT THE MANOR

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

Soup Chefs Special Soup Created daily from Baguio’s best produce

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

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

Special Requests Should you wish to have a special soup prepared, we are happy to do so

In the heart of Baguio City, Le

Chef’s creative pasta

destination for modern and classic

Chef at The Manor is a dining

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

Mediterranean cuisine. It offers

Chef Ricky’s Pesto Angel hair with sauteed prawns & calamari in olive oil flavored with anchovy capers in garlic pesto with fresh diced tomato, dried chili & parmesan shavings

breakfast to dinner. Natural light

a different dining experience from during the day provides a casual dining persona while the dim lights

Creative combinations

and the warmth of the fireplace

Baked Salmon & Mushroom Duxelle in Filo Pastry In spinach sauce with Caesar salad

atmosphere. Le Chef’s dining area

Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables Baked Chicken Saltimbocca In thyme Jus with potato wedge-garlic-shallot confit steamed brocolli

Classic favorites Aged U.S. Prime Rib-Eye (300 g) Served with your rice or potato Baked Baby Lamb Rack Herb de Provence Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes

at night give the place a romantic opens up to an outdoor patio where fresh crisp air unfolds the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Prepared with passion are dishes such as executive salads, the peppered steak, and roasted Chilean sea bass, while an extensive wine list complements the delectable cuisine. Take home freshly-baked breads such as banana and chocolate peanut butter loafs or homemade sausages from the deli counter. Gracious service, elegant dining, and gastronomic delights make Le Chef at The Manor a fantastic reason to frequent the City of Pines.

Pan-fried Chilean Sea Bass In ginger saffron sauce with parsley potatoes & tomato-onion compote

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

www.dineasiaguide.com

Luzon | Buenget | Baguio City

FOREST HOUSE www.foresthousebaguio.com

Filipino Vegetarian

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

Full Bar Live Music/Entertainment 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 finishing, and a yellow brick fireplace 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 winesauced 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 finest.

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 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, Definitely 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 flakes 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

SPRING/SUMMER 2010

Luzon | Buenget | Baguio City

CAFE BY THE RUINS

sample menu selections Bread Kamote Bread With Fish Roe Pate This enriched bread incorporates bread flour with Cordillera kamote, milk and honey

Salad Cheese Salad Fried white carabao cheese in sesame seed batter with salad greens and vinaigrette dressing (or Upland)

www.cafebytheruins.com.ph 23 Chuntug Street Baguio City PH: 6374. 442.4010 FAX: 6374. 442.5272

Continental Cuisine Filipino

Monday - Sunday 7:00am - 10:00pm

Soup Chicken Sotanghon Glass noodles, chicken and tree fungus in chicken broth

Sandwiches BLT (Bacon, Lettuce and Tomato) Thick slices of home-cured bacon with lettuce leaves and tomato slices with mayonnaise in kamote bread or cafe french bread

Pasta

The main wall of this restaurant is the last standing structure of the Phelps Whitmarsh residence, the first governor of Benguet, thus the name Cafe by the Ruins. The philosophy behind their cuisine is slow food as opposed to fast food and fresh food as opposed

Ruins Pasta Fettucini with fish roe cream sauce

to preserved food. Using quality

Slow food

prepares

ingredients Chef Adelaida Lim dishes

Olenick’s

Open Face Tuna, recipe courtesy of

Lon-Si-Log (Longanisang Hubad) Marinated pork cubes, stir-fried, served with rice and fried egg

the late National Artist Nick Joaquin who wrote this on a napkin, “Butter

Vegetarian

beaten egg and fry in more butter.” An instant favorite of everyone is Tita

Tia Olympia’s Fresh Lumpia Julienned vegetables such as carrots, cabbage, string beans, camote, onions, etc. Sauted with garlic and tofu, wrapped in crepes with sauce and chopped peanuts

the bread, spread flaked tuna evenly over the buttered surface, dip in a Susie’s Crispy Tapa, fried shredded and seasoned beef atop a mountain of rice, served with fresh tomato-onion relish and a cup of beef broth. Dine in a relaxed ambiance where an alphabet of customers from artists to zealots can feel at ease and refreshed. Or how about hosting intimate

Desserts and sweet treats

events, gatherings or meeting in a place that is truly Cordillera? No other

Yogurt, Fruits and Honey Pure carabao yogurt, free of chemical additives with local honey and fruits of the season

palates since 1988 but Cafe at the Ruins.

place has been feeding souls and pleasing

www.dineasiaguide.com

Luzon | Palawan | Puerto Princesa City

PESCADOS www.asturiashotel.com South National Highway, Tiniguiban, Puerto Princesa City, Palawan PH: +63 48 434.3851 +63 48 434.3747 FAX: +63 48 433.9744 Manila Sales Office PH: +63 2 751.3615 FAX: +63 2 751.3616

Monday - Sunday Lunch: 11:00 am - 2:00 pm Dinner: 7:00 pm - 11:00 pm Filipino American Italian

Spanish Seafood Mediterranean

Catering Delivery Takeout Valet Parking Wine List

Imagine yourself in a paradise

sample menu selections Appetizer Chili Buttered Squid Mixed Tempura Kilawing Tanigue Tuna Sashimi

Salad Caesar Salad Chef’s Salad Green Mango Salad

that is Palawan, feasting on

Soup

seafood

Cream of Mushroom Soup

fresh

that

only

hours ago had been swimming

Seafood Chowder

in the great ocean around you.

Wanton Soup

Ready? Now pack your bags and

Vegetable course

head to Pescados, located at Asturias Hotel in gorgeous Puerto Princesa City. Pescados, or “fish” in Spanish, takes full advantage of the magnificent bounty of the sea and spins it into a fusion of delectable Filipino and Asian dishes, such as fish kinilaw and steamed

lapu-lapu with soy sauce. The buffet offers fresh seafood, meat, and vegetable counters where guests are beckoned to come up with their own culinary creations in true Filipino turo-turo fashion. The chefs are equally

Pinakbet Laing Na Kangkong Ginataang Gulay Palaweño

Rice and noodles Yang Chow Fried Rice Paella Valenciana Japanese Fried Rice Paella Pasta

good with international cuisine as well, especially since they hail from

House specialties

such diverse locales as China, France, and the Mediterranean. Almost

Pinaputok Na Samaral

surpassing the breathtaking scenery, Pescados makes food the highlight

Inihaw Na Suran

of your undoubtedly enjoyable stay in Palawan.

Garlic Crab Crispy Shrimps Super Laing Palaweño Sinigang Na Hipon Squid Adobo Pescados Catch Chili Mud Crab Tuna Salpicao Chicken Kinulob Inihaw Na Panga

SPRING/SUMMER 2010

Luzon | Cavite | Tagaytay City

CHATEAU HESTIA

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 Osso Buco Milanese Beef shanks slowly braised in sauce Espagnol served with mashed potatoes and fresh vegetables Kümmelbraten (Viennese Roast Pork) Oven-roasted pork belly with caraway garlic crust in pork jus accompanied with servietten knodel and sauerkraut Sausage Platter Platter of Austrian – Hungarian sausages-debriziner Austrian buren and bockwurst with cheese served with roasted potatoes and sauerkraut Gelato Artigianale

Homemade flavored ice cream—THE REAL THING!

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 Platter of Italian Cheeses Combination of Pecorino, Asiago, Scamorza, Gorgonzola and Taleggio cheeses served with liver herbed pate, dried fruits and olives Crusted Salmon Lemon pepper crusted fillet of Salmon with smoked paprika sauce served with mashed potato and buttered vegetables 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 hardboiled egg and served with white wine vinaigrette Hungarian Paprika Chicken Leg of chicken slowly simmered in smoked paprika and sour cream sauce served with potato rosti & buttered vegetables

www.chateauhestia.com

Country (European)

Purok 5, Bucal, Silang, Cavite PH: +63 929 711.3289

Banquet Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Required Deli; Bed & Breakfast Special Functions: Weddings & other events

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

Hestia is the Greek goddess of hearth, fire, and entertainment the same elements that constitute Chateau Hestia. Situated amidst a lush garden in idyllic Tagaytay, the restaurant will remind you of 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 five-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 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.”

Fiaker Beef Goulash Rich beef stew flavored with paprika, fennel and caraway, slowly cooked until tender, served with servietten knodel and cornichons topped with fried egg and sausage Pasta di Mare A combination of scallops and prawns in perfectsimmered pomodoro sauce Reuben Sandwich Grilled Italian flat bread filled with our own version of corned beef and sauerkraut duo Mauro’s Cioccolato Souffle A chocolate bomb oozing with filling--Courtesy of our friend, Mauro, owner of one of the best Trattorias in Sienna, Tuscany www.dineasiaguide.com

VISAYAS RESTAURANTS Bohol 91

LANTAWAN

Boracay 92 93 94

DOS MESTIZOS TRUE FOOD SEAVIEW RESTAURANT

Cebu 95 96 97 98 99 100

ABACA RESTAURANT ANZANI CHEONSAN CORAL MANNY O’S MARU

PHOTO SOURCE: SEAVIEW RESTAURANT

VISAYAS MAP

Banilad

cebu city

Lahug

Ayala Mall

SPRING/SUMMER 2010

MAP SOURCE: w w w.cebu-ph.com

Visayas | Bohol | Panglao

LANTAWAN

sample menu selections specials Lapu-lapu with Tomato Onion Ragout Grouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables Sake-Marinated Cod Pan-seared cod marinated in sake and topped with foie gras and mango 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

Eskaya Beach Resort & Spa Panglao, Bohol PH: +63 38 502.9516 Monday - Sunday 6:00am - 11:00pm American Chinese Continental Filipino Italian Japanese

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

U.S. Angus Beef Tenderloin Steak Served with buttered vegetables

A Visayan word that literally

Humba Braised pork belly on a bed of garlic with fermented black beans flavored with Mallorca, a locally-produced gin

bestows a magnificent panoramic

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 flakes, anchovy, garlic, salted eggs and mozarella cheese

desserts

means

“to

view,”

Lantawan

view of an infinity pool blending with the Mindanao Sea. Situated at the Eskaya Beach Resort and Spa in Bohol, Lantawan’s dining area reveals a serene and romantic ambiance. Designed like a modern “bahay kubo” (hut house), the use of natural materials like cogon, bamboo and wood truly enhances its Philippine charm. Enjoy the cool sea breeze as you dine amidst nature with International and Asian fusion cuisine like crusted Angus

Raspberry Mouse Cake A rich chocolate mousee and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge

Beef tenderloin fillet steak and a Filipino all-time-favorite Kare-kare.

Mango Crème Brulee A rich velvety custard balanced by refreshing gel and strawberry coulis

ingredients some of which are grown in the resort’s very own garden like

Bleu Cheese Plate A sharp and tangy bleu cheese drizzled with honey served with walnuts, grapes, apricots and brown sugar crackers

The best selling dish is Bohol’s very own delicacy Humba. Executive Chef Rexon Pacao meticulously prepares specialties using only the freshest Romain lettuce. Delectable food, excellent service and a breathaking view makes dining at Lantawan truly memorable.

Chocolate Brownie Parfait For the kids at heart. Layers of chocolate and vanilla ice cream with fudgy brownie crumbs topped with chocolate syrup

www.dineasiaguide.com

Visayas | Cebu | Aklan

DOS MESTIZOS dosmestizos@gmail.com Calle Remedios, Sitio Manggayad, Boracay, Malay, Aklan 5608 PH: +63 36 288.5786 FAX: +63 36 288.5401 Monday - Sunday Lunch: 11:00 am - 11:00 pm Filipino Seafood

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

Buddies Binggoy Remedios and Ramon Nieto mutually decided to open a Spanish tapas bar they amusingly called Dos Mestizos located in Boracay. Naming it after a distinct trait of theirs, Dos Mestizos specializes in an assortment of tapas and paella, as well as other Spanish dishes that have been passed on by their families for generations. Guests patronize the restaurant for their authentic Spanish offerings including fresh boquerones, homemade

chorizo, succulently sticky callos, and fresh gambas, to name a few. To provide a better Spanish dining environment, the interior makes use of furniture, ranging from sofas to wine stools, which are all handmade and designed by Remedios himself. To give the place a more romantic and cozy atmosphere to have dinner, soothing acoustic Spanish songs are played, while the wafting aromas from the open kitchen makes customers feel at home. The specific character, value for quality and consistency, make Dos Mestizos a place, not only locals of Boracay can go for a sumptuous meal, but also experience a relaxing ambiance.

sample menu selections Tapas Accitunas Verdes Alinadas Olives Aged in Oil and Garlic Albondigas Beef Meatballs in Tomato Sauce Bacalao a la Vizcaina Salted Codfish with Potato in Tomato Sauce Boquerones Fresh Anchovies Aged in Olive Oil Croquettas de Quezo Azul Blue Cheese Croquettes Chorizo Hecho por Dos Mestizos House Made Spanish Sausage Callos con Garbanzos Stewed Ox Tripe with Chickpeas Gambas al Ajillo Shrimps SautĂŠed in Olive Oil and Garlic Mejilliones en Vini Blanco Mussels in White Wine Pulpo Marinated Beef Tenderloin

Ensaladas Enasalada de Tomate Tomato Salad with Feta Cheese in Balsamic Vinegar and Olive Oil Ensalada Verdes con Langoustinos Green Salad with Fresh Shrimps in Spanish Vinaigrette Ensalada Verdes Green Salad

Paella Paella Valenciana Meat and Seafood Paella Paella de Mariscos Seafood Paella Paella Negra Black Suid Ink Paella

Sopas Y Potajes Sopa de Ajo Provincial Garlic Soup Sopa de Mariscos Seafood Bouillabaisse Lantejas con Chorizo Lentil Soup with Spanish Sausage

Carnes Pollo al Ajillo Quarter Chicken SautĂŠed in Garlic Lengua Estofado Braised Ox Tounge

SPRING/SUMMER 2010

Visayas | Aklan | Boracay

TRUE FOOD INDIAN RESTAURANT

sample menu selections Appetizer Vegetable Samosa Deep fried dumplings stuffed with mixed vegetables and spices Aloo Tikki Deep fried potato balls with spices and a pinch of chili paste

truefood_boracay@yahoo.com

Indian

Beachfront, Balabag, Boracay, Malay, Aklan PH: +63 36 288.3142

Banquet Catering Delivery Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

Monday – Sunday 10:30am – 11:00pm

Aloo Ghobi Potato with cauliflower in masala sauce

Salad Brinjal Sambal Deep fried eggplants mixed with spices, raw tomatoes, and onions

Over the past 20 years, True Food

Main course

Boracay’s dining landmarks with

has established itself as one of its mouthwatering selection of

Lamb Rogan Gosh Tender lamb cooked in traditional spices, yoghurt, and tomato sauce

dishes from across India and its stunning seafront location on

Buttered Chicken Spring chicken delicately flavored with North Indian spices

White Beach.

Kashmiri Fish Curry Fish fillet in a spice flavored sauce

traditional materials in a classic

Jhinga Masala Prawns cooked in spices with tomato flavored sauce

at low tables on silk cushions.

Muglahi Chicken Curry Broiled chicken in almond sauce with green peppers and spices Dallo Temperadu Sri Lankan-style fried spicy squid

Vegetarian dishes

The restaurant is built using pagoda style. Guests eat sitting Its stunning menu combines unique tastes from all over India, from Kashmiri fish curry to Sri Lankan pumpkin curry and a dazzling selection of vegetarian dishes. The naan bread, freshly baked in its traditional tandoori oven, is an unforgettable experience and a musteat for every Boracay visitor.

Spinach Curry Spinach and dhall with spices and coconut milk Wattakka Temperadu Sri Lankan-style pumpkin curry Vegetable Momos Steamed Nepalese dumplings stuffed with mixed vegetables and spices Mushroom Dopoiza A delicious mix of mildly spiced mushrooms, tomatoes, peppers, and onions

Rice and bread Vegetable Biryani Basmati rice and vegetable cooked with spices Matar Jeera Pulao Fried rice with fresh peas, caramelized onions, cumin, and cardamom seeds Naan Classic Indian bread baked in tandoori oven Chapati Indian whole wheat bread

www.dineasiaguide.com

Visayas | Aklan | Boracay

SEAVIEW RESTAURANT 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

American Asian Chinese Continental Filipino

Grilled International Korean Mediterranean

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

sample menu selections Appetizer Shrimp Cocktail With pineapple and lemon slices and Thousand Island Sauce Salmon Carpaccio Norwegian Salmon with finely chopped vegetables and balsamic sauce

Salads Seaview

Restaurant

Monaco Suites de Boracay’s fine dining establishment. The clubhouse restaurant, catering composed

guests

mainly

different nationalities, offers a

complete

selection

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 restaurants and luxury cruise ships. The contemporary indoor and al fresco settings provide the 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.

SPRING/SUMMER 2010

Greek Farmer Salad With diced feta cheese, tomatoes, cucumber and lettuce Thai Beef Salad Mixed garden salad with vegetables, topped with fine tenderloin slices

Soups Cream of Tomato Diced tomatoes in tomato sauce French Onion Soup Original French onion soup with gruyere cheese

Entrée Fillet Mignon Ala Madagascar Pan fried tenderloin, assorted vegetables Prime Rib Beef jus and onions, sautéed vegetables Thai Pan Chicken Sliced chicken Szechuan style, black bean sauce and assorted vegetables

Dessert Home Made Tiramisu Peanut Parfait With Chocolate- Honey Sauce

Visayas | Cebu | Lapu-Lapu City

ABACÁ RESTAURANT

Land American wagyu triangle steak | oxtail + pearled barley ragout | garlic greens | natural jus

www.abacaresort.com

Mediterranean

Punta Engaño Road, Mactan Island, Lapu-Lapu City 6015 PH: 032.495.3461 FAX: 032.495.1378

Bar Scene Full Bar Indoor/Al Fresco Dining Private/Function Rooms Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required Dress Code: Beach Chic

Monday - Sunday 11:00am - 10:30pm American

Since 2006, ABACÁ Restaurant has

been

serving

assortment

the

satisfy

tastes

wide

gourmet

fare

discriminating

Cebu’s

high-end

clientele. Awarded as the best restaurant in Cebu for two straight years,

the

full-service

ABACÁ

Restaurant offers California and Mediterranean-inspired

cuisine

creatively prepared by Chef-owner Jason Hyatt whose 23 years of experience in six continents has produced a menu selection of healthy and delectable dishes to enhance the dining experience. Aside from the freshest local seafood, imported meats, and cheeses from around the world, grilled steaks and seafood continue to be the bestsellers. The relaxing and romantic atmosphere is accentuated with simple but elegant interiors, evident in the soaring ceiling and imposing columns. The constant attention to detail to present the best is what sets the award-winning restaurant apart from the rest. With friendly and warmhearted staff delivering highly personalized service, enjoy dining in a sophisticated tropical setting at ABACÁ Restaurant.

www.dineasiaguide.com

Visayas | Cebu | Cebu City

ANZANI www.anzani.com.ph

Mediterranean

Panorama Heights Nivel Hills, Lahug, Cebu City PH: +63 32 232.7375 +63 32 236.0097

Banquet Catering Full Bar Live Music/Entertainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smart Casual

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

Mediterranean

cuisine

brings culinary innovation to the entire dining experience in Cebu City at Anzani. Owner and Chef Marco Anzani prepares Mediterranean-flavored

dishes

mainly using base ingredients

sample menu selections Cold appetizer Citrus Norwegian Salmon On potato pancake with cucumber raita Australian Beef Carpaccio Serve with cous-cous salad and cheese fondue Fresh Bufala Mozzarella & Roma Tomato On croute with olive tapanade and young salad leaves

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

Flatbread Tomato Dough Flatbread Mozzarella cheese, tomatopassata & fresh basil Spinach Dough Flatbread Chardonnay saffron cream, slivered almonds

of olives, tomatoes, chickpeas,

Pasta and risotto

lemons,

Potato Gnocchi Chardonnay saffron cream, slivered almonds

herbs,

and

cheeses.

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

Home Made Amaretto Pumpkin Tortelli Cheese fondue and buttered sage 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

SPRING/SUMMER 2010

Visayas | Cebu | Lapu-Lapu City

CHEON SAN

sample menu selections Appetizer Soft Bean Curd with Preserved Egg Sauce Poached Squid with Herbal Soy Sauce Imperial Palace Chilled Marinated Pork Knuckles with Chinese Wine Marinated Beef Shank in Szechuan Style Marinated Preserved Vegetables and Century Egg Cantonese Style

Soup

www.imperialpalace-cebu.com

Chinese

Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 PH: +63 32 4945084/ 5085 Fax: +63 32 494 5070 email: cheonsan@ip-cebu.com

Indoor Private Function Rooms Valet Parking Wine List Major Credit Cards Accepted Takeout

Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 10:00 pm Authentic Chinese cuisine finds

Mini Buddha Jump Over the Wall

its way at Cheon San, the Chinese

Braised Birds’ Nest and Shark’s Fin with Supreme Stock

restaurant of Imperial Palace Waterpark Resort and Spa in

Wok Fried Scrambled Egg with Shark’s Fin and Crab Meat

Cebu. The restaurant offers a sumptuous variety of classical

Braised Superior Shank’s Fin with Crab Meat Soup

and contemporary Chinese dishes

Minced Fish and Bean Curd in Sweet Corn Soup

prepared with only the freshest

Main Couse

ingredients in an open showcase kitchen.

Deep Fried Crisp Duck Szechuan Style

Named

after

long

mountain range of 38 peaks in

Imperial Palace Superior Seafood served in Clay Pot

China, Cheon San features a la

Braised Prawns with Chili Sauce

carte, set, and dimsum menus that have the distinctive Korean-Chinese

Fried Cod Fish Fillet in Light Soy Sauce

taste and style also served at Cheon San at Imperial Palace Hotel in Seoul,

Pan fried Beef Tenderloin and Onion in Brown Sauce

South Korea. Savor the juicy beef tenderloin, tasty soft shell crab with egg

Sweet and Sour Pork Noodles with Black Bean Sauce

yolk, stir fried lobster, and roasted Beijing duck. Relish the exciting flavor of the signature Imperial hot and sour soup and its own version of the mini Buddha-jumps-over-the-wall soup. Modern furniture with antique

Wok Fried Green Crab “Bi Feng Tang” Style

Chinese accents defines the typical Chinese ambiance with a twist of

Baked Green Crab with Ginger and Spring Onion

Korean. For meetings and functions, private rooms are available. Each of

Braised Fresh Abalone and Scallops Braised Sea Cucumber and Pork Belly in Oyster Sauce Braised Wheat Gluten with Eggplant in Oyster Sauce

the eight private rooms, named after major cities in China, can seat up to 16 persons. Cheon San also has a wide selection of Chinese liquors, spirits, and teas.

Braised Vegetables “Lo Han” Style Stir fried minced Vegetables and Mushroom served with Crispy Yam

Dessert Black Glutinous Rice topped with Coconut Milk Chilled Mango Puree with Pomelo and Sago Chilled Almond Bean Curd with Longan Double boiled white Fungus and Ginseng Chilled Red Bean Cake Deep Fried Durian Ice-Cream Deep Fried Milk Cake Cheon San tropical Fresh Fruit Platter www.dineasiaguide.com

Visayas | Cebu | Lapu-Lapu City

CORAL SEASIDE RESTAURANT www.imperialpalace-cebu.com Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 PH: +63 32 494.5098 FAX: +63 32 494.5070 Email: coral@ip-cebu.com

International Mediterranean Seafood Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Reservation Required Semi-fine Dining

Monday - Sunday Dinner: 6:00 pm - 12:00 mn

and meaning at Coral Seaside Waterpark

Imperial Resort

and

Palace Spaâ&#x20AC;&#x2122;s

signature restaurant in Cebu. Coral, in

which

September

opened 2009,

only serves

Mediterranean and international cuisines.

Live

seafood

Salads & Appetizers Seafood Salad Assorted Seafood with Herb Salad and Citrus Segment Greek Salad Garden salad with Feta cheese, olive, tomato and Anchovy Tartar Of Tuna Fresh Tuna with mango and herb salad

Hot Appetizers

Fine dining is given a new twist Restaurant,

sample menu selections

mostly

consisting of lobsters, crabs, and groupers are naturally the house specialties. Guests may choose the freshest ingredients and decide how they would like their dishes to be prepared. Locals and tourists alike can enjoy a fantastic meal in a stylish, cozy, and elegant atmosphere. Contemporary interiors showcasing local furniture and fixtures blend well with the romantic and spacious environment by the beach. Coral is characterized by the outdoor deck, a comfortable yet romantic space that can be reserved for wedding receptions and other functions. Coral Seaside Restaurant also features live band performance on Saturdays.

Pan Seared Scallops Tomato Ratatouille with Bisque cream and chervil Crispy Soft Shell Crab Pineapple compote with Sweet chili sauce

Soups Lobster Bisque With Pan seared Lobster tail Spicy Seafood Soup Assorted Seafood with coriander

Pastas Lobster Fettucini Cream Fresh lobster, broccoli, snow peas, white wine and cream Spaghetti Seafood Tomato Assorted Seafood with fresh basil and tomato sauce

Main Courses Beef Medallion & Lobster Grilled vegetables with Port wine jus and lemon butter sauce Wagyu Rib Eye Steak Grilled vegetables with mushroom sauce Steamed Grouper Broccoli and snow peas with saffron cream sauce Grilled King Prawns Mushroom ragout with Truffle lemon butter sauce

Live Seafoods

Selection of Fish and Seafoodâ&#x20AC;&#x2122;s cooked to your liking. Pacific Lobster Green Crab Grouper

Desserts Lemon Grass Brulee Lemon sorbet with pineapple compote Mango Crepes Crepe with mango compote Ice Cream & Sherbet Vanilla Ice cream and Lemon sherbet

SPRING/SUMMER 2010

Visayas | Cebu | Lapu-Lapu City

MANNY O’S WINE AND TAPAS

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

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

American Asian Chinese Italian Japanese Korean Bar Scene Wine List

Wagyu Shio Yake Sushi Lettuce Wrap Wagyu Kalbi Grilled Paper Thin Wagyu Covered inoki mushrooms

Located at the Hilton Cebu Resort

Wagyu Goulash

restaurant that serves Euro-Asian

Tapas

fusion cuisine. Most of their dishes

and Spa, Manny O’s is a casual

are what owner Manuel Osmeña

Soup of the Day Par Deux Clear & cream soup comes in pair

considers as comfort food. Their

“O’ Salad!” Crumbed calamari & onion rings on crunchy lettuce tossed with extra virgin cold press avocado oil & vinegar

specialty is the Wagyu beef burger,

Sashimi Usuzukuri Tuna & white snaper presented in 2 sashimi styles

in society can also avail of their

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

one of the priciest burgers in the country. The young and affluent bestsellers that include the Wagyu burger steak bento, charcoal-fired kalbi, sima’s twice-cooked 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, 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

Roast Duck Gyoza

has a variety of its own blends of wine and a tapas selection to choose

Sima’s Twice-cooked Ribs

from that complement each other. Specializing in wine pairing dinners,

Spikey Shau-mai Served with rice wine vinegar

Manny O’s has largely attributed its success for “making ordinary food extraordinary.”

“Gold Rush” Foie gras filled chicken nuggets Buta Kimuchi Thin sliced fillet of pork sautéed with kimchi and eggs 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

www.dineasiaguide.com

Visayas | Cebu | Lapu-Lapu City

MARU KOREAN RESTAURANT www.imperialpalace-cebu.com

Korean

Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015 H: +63 32 494 5082 / 5083 Fax: +63 32 494 5070 email: maru@ip-cebu.com

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

Monday - Sunday Lunch: 12:00 nn - 2:30 pm Dinner: 6:00 pm - 10:00 pm The taste of traditional Korean cuisine can be experienced at Maru Korean Restaurant located at the Imperial Palace Waterpark Resort and Spa in Cebu. Maru, which is Korean for the â&#x20AC;&#x153;living areaâ&#x20AC;? of a traditional Korean house, is an authentic Korean restaurant that serves a full Korean menu ranging from popular Korean dishes like the bestselling tenjang jinghe, kimchi

jinghe, and yeongyang kalbitang to table-grilled Korean-style beef. Chef Yongjin Hwang creatively prepares a healthy combination of spicy vegetables and imported meat offered in a la carte, teppanyaki, and set menus. Add some spice with the authentic Korean kimchi or try the savory beef and octopus jeongol. Classical and avant-garde Korean interiors complement the subdued lighting and fixtures, resulting in a formal but simple ambiance. The restaurant also offers shabu-shabu items, table-top grilling, and a

teppanyaki cooking show. When in town, visit Maru, the only high-end Korean restaurant in Cebu.

sample menu selections Korean Specialties Sokalbi Jim Beef rib stew Dolsot Bibim Bap Stone pot rice and vegetables Sheng Sun Gui Roasted fish of the day Haemul Kalguksu Korean style noodles with seafood Naeng Myun Cold noodles in chilled beef broth with condiments Gori Gom Tang Boiled oxtail soup Yeongyang Kalbi Tang With jujube, chestnut and ginseng Haejang Guk Beef and cabbage stew Tenjang Jighe Bean paste stew

Kimchi Jighe Kimchi stew

Grilled Selection Hangari Yangnyum Kalbi Marinated beef short ribs Chadol Parki Pan-grilled thinly sliced ribeye beef Ggot Dng Shim Thin-sliced premium ribeye of beef Seoul Shik Bulgogi Seoul style marinated sliced beef Gwangyang Shik Bulgogi Gwangyang style marinated sliced beef

Shabu Shabu Selection Well-Being Shabu Shabu Beef striploin, cabbage, squash, crown daisy, mushrooms and glass noodles Wellbeing Sooyuk Beef tender stew with soya dipping sauce and condiments and kimchi and garlic chives

Korean Teppanyaki Set Meal Salad Chicken Porridge Beef Tenderloin Bean Sprouts And Garlic King Prawn Fried Rice Or Noodles Fresh Fruits

100

SPRING/SUMMER 2010

MINDANAO RESTAURANTS Davao 104 105 106

MAMU’S RISTORANTE SPIRALE TADAKUMA

PHOTO SOURCE: BARCINO

MINDANAO MAP

102

SPRING/SUMMER 2010

SM City

davao city

MAP SOURCE: w w w.davaotraveler.com

To Damosa Gateway, Lanang

Mindanao | Davao | Davao City

MAMU’S RESTAURANT www.anisabelsuites.com 88 F. S. Dizon Road, Bacaca, Davao City 8000 PH: +63 8 222.58114 Fax: +63 8 230.51612 Monday - Saturday 7:00 am to 12:00 mn Sunday 5:00 pm to 12:00 mn

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

of Anisabel Suites in Davao City is Mamu’s Resto-Bar. Mamu’s, its name derived from the term of endearment Mama which owner Anselmo

Starters Seared Sashimi Fresh tuna with sesame seeds, seared in red pepper corn or garlic pesto Shrimp Gambas spicy shrimp aioli served with French bed.

Sandwiches Smoked Bangus Spread Shredded smoked bangus in a mayo mustard topped with lettuce.

Servicing the food requirements

Architect

sample menu selections

Ferrazini

Soup Clam Chowder Our humble Imbao clams partnered with bacon in a cream soup. Served with crackers.

PASTA

successfully carved its own niche

Tetracine with Fresh Mushrooms and Bacon This is a family recipe using white sauce, fresh mushroom straws, bacon and spices.

of local patrons, offering favorite

Beef

fondly calls his wife Mylene, has

family dishes handed down for generations. Family and friends will find the serving sizes for sharing up to three persons as a mini buffet per table to provide a more balanced array of choices. Regulars prefer the lengua, pot roast, beef

adobo, tetrazzini, minestrone, shrimp curry, and pote gallego over a wide variety of specialties. The interior design suggests a cozy and pleasant ambiance. Diffused lighting and heavy wooden reception and buffet counters lend warmth to the place. Soft red with neutral colors and oversized chairs make guests comfortable. Shelves of stoneware pots, vases, and teapots add to the general appeal. The restaurant also has an outdoor patio and a mini function room for meetings. Come and celebrate the milestones in your life at Mamu’s.

Beef “Abodo” with Mushroom and Asparagus This original house recipe is prepared with button mushrooms in a rich brown sauce, topped with sautéed fresh asparagus. Lengua Estofado with Mushrooms An old family recipe handed down by our grandparents for the on-tounge lover.

Pork & Chicken Pote (Pork and Beans) A family specialty prepared in a soupy tomato sauce using pork , chicken and chorizo bilbao with pechay greens Pork Pot Roast with Mushrooms Choice pork tenderloin slowly cooked in a light brown sauce with fresh straw mushrooms and spices. Crispy Pork Binagoongan Turbo broiled pork belly smothered with shrimp paste; for the adventuruos

Seafood Grilled Malasugue with Cucumber Salad For the weight conscious, we recommend the grilled “white” tuna belly. Adobong Pusit Ensu Tinta A localized squid dish prepared in its black ink and mildly spiced.

Desserts Durian Float Fresh durian flavored cream in between layers of graham crackers. Sanz Rival Thin layers of meringue sandwiched with buttercream. 104

SPRING/SUMMER 2010

Mindanao | Davao | Davao City

RISTORANTE SPIRALE

sample menu selections Antipasti/appetizer Ali di pollo Chicken wings marinated in spicy sauce, baked in our wood-fired oven Antipasto Parma ham, pepperoni, feta, blue pepper cheese, roasted peppers & marinated black olives Carpaccio cavalieri Thinly sliced beef tenderloin w/ lettuce, olives & parmesan, drizzled w/ balsamic dressing

spiraleristorante@yahoo.com

Italian

Unit 10 Damosa Business Center, Lanang, Davao City 8000 PH: +63 2 082.234.6299

Catering Indoor Alfresco Dining Wine List Major Credit Cards Accepted Dress code is Casual Reservation Encouraged

Monday - Thursday 11:00 am - 10:00 pm Friday - Saturday 11:00 am - 12:00 mn Sunday 11:00 am - 10:00 pm

Bruschetta Crisp ciabatta topped w/ 2 toppings olive tepanade & tomato salsa and roasted peppers & goat cheese

Spirale,

Insalata/salad

Italian cuisine ranging from soups,

Insalata di gamberi Mesclun w/ grilled shrimps, olives, capers, tomatoes, cucumber drizzled w/ our house dressing Insalata di prosciutto Mesclun, prosciutto slices, fresh goat cheese, tomatoes, shaved parmesan w/ balsamic dressing

which

opened

September 2008, offers authentic salads, and appetizers to pastas, pizzas, pizzatas, and desserts. Spirale, its name taken from a shape of pasta, demonstrates its â&#x20AC;&#x153;passion for excellence in food

Pasta

and wineâ&#x20AC;? through bestselling

Vongole Baby clams in white wine sauce

Chicken, Truffle Cream Pasta with

Puttanesca Tomatoes, black olives, anchovies, capers, basil

dishes that include Roast Garlic Smoked Salmon, and Gamberi Ali

Olio. Pizzatas consisting of three kinds of cheese with special toppings

Marinara bianca Seafood, chili, basil in white wine sauce

served with baby arugula comprise one of the specialties. Just like their

Carbonara Cream, bacon, egg, parmesan cheese

Patron Ana Maria Cacho Garcia, with her culinary experience abroad, is

Pizzas

pizzas, most of the main courses are cooked in the wood-fired oven. Chef responsible for the flavorful Italian food with sumptuous aromas. The interiors make use of light pieces of furniture that utilize yellow and blue

Margherita tomato & mozzarella

colors to give a Mediterranean feel. Soft lighting provides a cool and casual

Gordo tomato, mozzarella, salami, ham, sausages, olives

perfect place for families and friends to gather and be together.

ambiance. Warm and personalized service awaits diners at Spirale, the

Capricciosa tomato, mozzarella, artichokes, ham & mushrooms Tutto Spirale tomato, mozzarella, air dried beef, roasted eggplant, asparagus & capers

Pasta speciale Salmone e tartufo Fusilli tircolore w/ smoked salmon & truffle sauce Struzzo afumicato e basilico Fusilli tricolore w/ smoked ostrich, black olives, sundried tomatoes, garlic & rosemary Ravioli di zucca o ricotta A choice of our homemade pumpkin or spinach ricotta ravioli served w/ either: classic tomato, blue cheese or sage & butter sauce

www.dineasiaguide.com

105

Mindanao | Davao | Davao City

LOGO

TADAKUMA 11 Damosa Business Center Lanang, Davao City PH: +63 82 234.8813

Japanese Bar Scene Catering Full Bar Indoor/Al Fresco Dining Major Credit Cards Accepted

Weekdays 10:00am - 10:00pm Friday & Saturday 10:00am - 12:00 midnight

sample menu selections Daily specials Depends on available ingredients in the market and the inspiration of the Chef.

Ramen

Negimiso Ramen Shoyu Ramen Hiyasi Ramen Seafood Ramen Yakisoba Kantonmen

Opening only in December 2008, Tadakuma Japanese

serves cuisine

authentic 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. 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.

Moyashi Ramen Ebi Shitake Men

Donburi - rice bowls Gyudon Tendon Katsudon Mabodon Katsu Curry Unagi Don Yakitori Don Chicken Teriyaki

Sushi bar Tekka Maki Futo Maki Tekka Don Ebi Sushi Take Sushi Matu Sushi Chirashi Special California Maki Mixed Sashimi Salmon Sashimi Maguro Sashimi Chirashi Sushi Uni Sushi/Sashimi

Specials Ebi Tempura

Beef Teppanyaki Atuyaki Tofu Sukiyaki Mabo Tofu Omu Rice Ebi Chiri Gyoza Japanese Burger Miso Ni

106

SPRING/SUMMER 2010

INDEX BY CITY/AREA

INDEX BY CITY/AREA ALBAY 63

BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO

61 62 64 65 66

CARUSO RISTORANTE ITALIANO CHESA BIANCA I’M ANGUS NU•VO ZENSES

CHILI PEPPERS

ANGELES CITY 79 80 81 82

58 60

MALT BAR & COFFEE SHOP RODIZIO ROOFTOP GRILL SALT COFFEE SHOP THE YATS RESTAURANT

BAGUIO CITY

MANILA

83 84 85

LE CHEF AT THE MANOR FOREST HOUSE CAFÉ BY THE RUINS

MUNTINLUPA CITY

BOHOL 91

THE FRENCH CORNER

LANTAWAN

BORACAY 92 93 94

LA COCINA DE TITA MONING

DOS MESTIZOS TRUE FOOD SEAVIEW RESTAURANT

PASAY CITY 69 72

PATIO GUERNICA UNIT 8 CAFÉ

PASIG CITY 56

BARCINO

CAMARINES SUR 63

CHILI PEPPERS

PUERTO PRINCESA CITY 86

PESCADOS

CEBU 95 96 58 97 99 100 98

ABACA RESTAURANT ANZANI BRASSERIE BOHEME by THE GUSTAVIAN CHEONSAN MANNY O’S MARU CORAL

DAVAO 104 105 106

MAMU’S RISTORANTE SPIRALE TADAKUMA

LEYTE 58

70 74 58

8 SPICES BALDUCCI BRASSERIE BOHEME by THE GUSTAVIAN

TAGUIG CITY 73 74 56 76 78

AUBERGINE BALDUCCI BARCINO L’ OPERA RISTORANTE ITALIANO TOKI

TAGAYTAY CITY BRASSERIE BOHEME by THE GUSTAVIAN

MAKATI CITY 55 56

QUEZON CITY

360º RESTAURANT & BAR BARCINO

CHATEAU HESTIA

TACLOBAN CITY 58

BRASSERIE BOHEME by THE GUSTAVIAN

INDEX BY A-Z

A-Z 55 70 95 96 73 74 56 58 85 60 61 87 97 62 63 98 92 84 64 67 91 83 76 79 104 99 100 65 69 86 105 80 81 94 106 68 82 78 93 72 66

360º RESTAURANT & BAR 8 SPICES ABACA RESTAURANT ANZANI AUBERGINE BALDUCCI BARCINO BRASSERIE BOHEME by THE GUSTAVIAN CAFÉ BY THE RUINS CARPACCIO CARUSO RISTORANTE ITALIANO CHATEAU HESTIA CHEONSAN CHESA BIANCA CHILI PEPPERS CORAL DOS MESTIZOS FOREST HOUSE I’M ANGUS LA COCINA DE TITA MONING LANTAWAN LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO MALT BAR & COFFEE SHOP MAMU’S MANNY O’S MARU NU•VO PATIO GUERNICA PESCADOS RISTORANTE SPIRALE RODIZIO ROOFTOP GRILL SALT COFFEE SHOP SEAVIEW RESTAURANT TADAKUMA THE FRENCH CORNER THE YATS RESTAURANT TOKI TRUE FOOD UNIT 8 CAFÉ ZENSES www.dineasiaguide.com

107

INDEX BY CUISINE

INDEX BY CUISINE AMERICAN 55 95 63 91 79 99 86 81 94 72

360º RESTAURANT & BAR ABACA RESTAURANT CHILI PEPPERS LANTAWAN MALT BAR & COFFEE SHOP MANNY O’S PESCADOS SALT COFFEE SHOP SEAVIEW RESTAURANT UNIT 8 CAFÉ

ASIAN 55 79 99 80 81 94 72 66

360º RESTAURANT & BAR MALT BAR & COFFEE SHOP MANNY O’S RODIZIO ROOFTOP GRILL SALT COFFEE SHOP SEAVIEW RESTAURANT UNIT 8 CAFÉ ZENSES

BARBEQUE/GRILLED 55 63

360º RESTAURANT & BAR CHILI PEPPERS

91 83 80 94 68 82 72

LANTAWAN LE CHEF AT THE MANOR RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT THE FRENCH CORNER THE YATS RESTAURANT UNIT 8 CAFÉ

ZENSES

COUNTRY EUROPEAN 87

CHATEAU HESTIA

EXOTIC/FUSION 77

THE YATS RESTAURANT

CHINESE

FILIPINO

55 97 91 79 99 81 94 66

55 85 63 92 84 67 91 83 79 104 86 81 94 68

360º RESTAURANT & BAR CHEONSAN LANTAWAN MALT BAR & COFFEE SHOP MANNY O’S SALT COFFEE SHOP SEAVIEW RESTAURANT ZENSES

CONTINENTAL 58 91 83 81 94 68 82

BRASSERIE BOHEME by THE GUSTAVIAN LANTAWAN LE CHEF AT THE MANOR SALT COFFEE SHOP SEAVIEW RESTAURANT THE FRENCH CORNER THE YATS RESTAURANT

360º RESTAURANT & BAR CAFÉ BY THE RUINS CHILI PEPPERS DOS MESTIZOS FOREST HOUSE LA COCINA DE TITA MONING LANTAWAN LE CHEF AT THE MANOR MALT BAR & COFFEE SHOP MAMU’S PESCADOS SALT COFFEE SHOP SEAVIEW RESTAURANT THE FRENCH CORNER

FRENCH 55

360º RESTAURANT & BAR PHOTO SOURCE: BARCINO

108

SPRING/SUMMER 2010

INDEX BY CUISINE

83 65 84 94 68

LE CHEF AT THE MANOR NU•VO PESCADOS SEAVIEW RESTAURANT THE FRENCH CORNER

SEAFOOD 55 98 92 91 86 82 72

360º RESTAURANT & BAR CORAL DOS MESTIZOS LANTAWAN PESCADOS THE YATS RESTAURANT UNIT 8 CAFÉ

SPANISH

PHOTO SOURCE: BARCINO

73 83 63 68 82

AUBERGINE LE CHEF AT THE MANOR NU•VO THE FRENCH CORNER THE YATS RESTAURANT

INDIAN 93

TRUE FOOD

76 79 99 84 105 68 82

L’ OPERA RISTORANTE ITALIANO MALT BAR & COFFEE SHOP MANNY O’S PESCADOS RISTORANTE SPIRALE THE FRENCH CORNER THE YATS RESTAURANT

56 92 67 69 86

STEAKS 92 64 91 67 80 82 72

INTERNATIONAL

JAPANESE

SWISS

96 98 104 80 81 94 82 66

55 91 99 106 78

ANZANI CORAL MAMU’S RODIZIO ROOFTOP GRILL SALT COFFEE SHOP SEAVIEW RESTAURANT THE YATS RESTAURANT ZENSES

ITALIAN 55 96 74 60 61 91 83

360º RESTAURANT & BAR ANZANI BALDUCCI CARPACCIO CARUSO RISTORANTE ITALIANO LANTAWAN LE CHEF AT THE MANOR

360º RESTAURANT & BAR LANTAWAN MANNY O’S TADAKUMA TOKI

BARCINO DOS MESTIZOS LA COCINA DE TITA MONING PATIO GUERNICA PESCADOS

DOS MESTIZOS I’M ANGUS LANTAWAN PATIO GUERNICA RODIZIO ROOFTOP GRILL THE YATS RESTAURANT UNIT 8 CAFÉ

CHESA BIANCA

THAI 70 72

8 SPICES UNIT 8 CAFÉ

KOREAN

VEGETARIAN

55 79 99 100 94

55 73 58 85 91 72

360º RESTAURANT & BAR MALT BAR & COFFEE SHOP MANNY O’S MARU SEAVIEW RESTAURANT

MEDITERRANEAN 95 96 98 91

360º RESTAURANT & BAR AUBERGINE BRASSERIE BOHEME by THE GUSTAVIAN CAFÉ BY THE RUINS LANTAWAN UNIT 8 CAFÉ

ABACA RESTAURANT ANZANI CORAL LANTAWAN www.dineasiaguide.com

109

INDEX BY CATEGORY

INDEX BY CATEGORY BANQUET 70 96 56 87 92 91 83 81 68 82 93

8 SPICES ANZANI BARCINO CHATEAU HESTIA DOS MESTIZOS LANTAWAN LE CHEF AT THE MANOR SALT COFFEE SHOP THE FRENCH CORNER THE YATS RESTAURANT TRUE FOOD

BAR SCENE 55 56 63 74 99 65 69 66

360º RESTAURANT & BAR BARCINO CHILI PEPPERS L’ OPERA RISTORANTE ITALIANO MANNY O’S NU•VO PATIO GUERNICA ZENSES

BYOB 56

BARCINO

CATERING 55 96 73 74 56 56 60 61 62 92 83 74 104 86 105 81 106 68 110

360º RESTAURANT & BAR ANZANI AUBERGINE BALDUCCI BARCINO BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO CARUSO RISTORANTE ITALIANO CHESA BIANCA DOS MESTIZOS LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO MAMU’S PESCADOS RISTORANTE SPIRALE SALT COFFEE SHOP TADAKUMA THE FRENCH CORNER SPRING/SUMMER 2010

PHOTO SOURCE: BARCINO

82 93

THE YATS RESTAURANT TRUE FOOD

DELIVERY 56 63 67 86 78 93

BRASSERIE BOHEME by THE GUSTAVIAN CHILI PEPPERS LA COCINA DE TITA MONING PESCADOS TOKI TRUE FOOD

DRESS CODE – BEACH CHIC 95

ABACA RESTAURANT

DRESS CODE – CASUAL 105

RISTORANTE SPIRALE

DRESS CODE – SMART CASUAL 96 79 80 82

ANZANI MALT BAR & COFFEE SHOP RODIZIO ROOFTOP GRILL THE YATS RESTAURANT

56 61 87 92 84 91 83 74 79 69 105 80 94 106 68 82 66

BRASSERIE BOHEME by THE GUSTAVIAN CARUSO RISTORANTE ITALIANO CHATEAU HESTIA DOS MESTIZOS FOREST HOUSE LANTAWAN LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO MALT BAR & COFFEE SHOP PATIO GUERNICA RISTORANTE SPIRALE RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT TADAKUMA THE FRENCH CORNER THE YATS RESTAURANT ZENSES

FONDUE 62

CHESA BIANCA

LIVE MUSIC/ENTERTAINMENT FULL BAR 95 96 73 74 56

ABACA RESTAURANT ANZANI AUBERGINE BALDUCCI BARCINO

55 96 74 92 84 91

360º RESTAURANT & BAR ANZANI BALDUCCI DOS MESTIZOS FOREST HOUSE LANTAWAN

INDEX BY CATEGORY

83 74 79 65 69

LE CHEF AT THE MANOR L’ OPERA RISTORANTE ITALIANO MALT BAR & COFFEE SHOP NU•VO PATIO GUERNICA

74 91 104 95 78

L’ OPERA RISTORANTE ITALIANO LANTAWAN MAMU’S MARU TOKI

INDOOR/AL FRESCO DINING

PRIX FIXE MENU

55 70 95 96 60 63 74 56 87 62 98 92 84 91 83 104 95 65 69 105 80 81 94 106 68 93 72 66

360º RESTAURANT & BAR 8 SPICES ABACA RESTAURANT ANZANI CARPACCIO CHILI PEPPERS BALDUCCI BARCINO CHATEAU HESTIA CHESA BIANCA CORAL DOS MESTIZOS FOREST HOUSE LANTAWAN LE CHEF AT THE MANOR MAMU’S MARU NU•VO PATIO GUERNICA RISTORANTE SPIRALE RODIZIO ROOFTOP GRILL SALT COFFEE SHOP SEAVIEW RESTAURANT TADAKUMA THE FRENCH CORNER TRUE FOOD UNIT 8 CAFÉ ZENSES

BRASSERIE BOHEME by THE GUSTAVIAN

MAJOR CREDIT CARDS ACCEPTED 55 70 95 96 74 56 56 85 60 87 62 98

360º RESTAURANT & BAR 8 SPICES ABACA RESTAURANT ANZANI BALDUCCI BARCINO BRASSERIE BOHEME by THE GUSTAVIAN CAFÉ BY THE RUINS CARPACCIO CHATEAU HESTIA CHESA BIANCA CORAL

92 64 74 91 79 104 95 69 105 80 94 68 106 82 78

DOS MESTIZOS I’M ANGUS L’ OPERA RISTORANTE ITALIANO LANTAWAN MALT BAR & COFFEE SHOP MAMU’S MARU PATIO GUERNICA RISTORANTE SPIRALE RODIZIO ROOFTOP GRILL SEAVIEW RESTAURANT THE FRENCH CORNER TADAKUMA THE YATS RESTAURANT TOKI

RESERVATION REQUIRED 55 95 96 87 98 92 91

360º RESTAURANT & BAR ABACA RESTAURANT ANZANI CHATEAU HESTIA CORAL DOS MESTIZOS LANTAWAN

PHOTO SOURCE: BARCINO

PRIVATE/FUNCTION ROOMS 55 70 95 96 73 74 56 56 60 62 92

360º RESTAURANT & BAR 8 SPICES ABACA RESTAURANT ANZANI AUBERGINE BALDUCCI BARCINO BRASSERIE BOHEME by THE GUSTAVIAN CARPACCIO CHESA BIANCA DOS MESTIZOS

www.dineasiaguide.com

111

INDEX BY CATEGORY

69 105 82

PATIO GUERNICA RISTORANTE SPIRALE THE YATS RESTAURANT

CARPACCIO CHESA BIANCA

TAKEOUT 73 56 85 60 61 87 62 63 64 86

AUBERGINE BARCINO CAFÉ BY THE RUINS CARPACCIO CARUSO RISTORANTE ITALIANO CHATEAU HESTIA CHESA BIANCA CHILI PEPPERS I’M ANGUS PESCADOS

VALET PARKING 60 62 74 91

CARPACCIO CHESA BIANCA L’ OPERA RISTORANTE ITALIANO LANTAWAN

PHOTO SOURCE: BARCINO

112

ABACA RESTAURANT

WINE LIST

CORAL

SMOKING & NON-SMOKING 60 62

PESCADOS

WEEKEND BRUNCH 95

SEMI-FINE DINING 98

SPRING/SUMMER 2010

55 95 96 73 74 56 60 61 87 62 98 92 84 64 74 67 91 79 104 99 95

360º RESTAURANT & BAR ABACA RESTAURANT ANZANI AUBERGINE BALDUCCI BARCINO CARPACCIO CARUSO RISTORANTE ITALIANO CHATEAU HESTIA CHESA BIANCA CORAL DOS MESTIZOS FOREST HOUSE I’M ANGUS L’ OPERA RISTORANTE ITALIANO LA COCINA DE TITA MONING LANTAWAN MALT BAR & COFFEE SHOP MAMU’S MANNY O’S MARU

65 69 86 105 80 68 94 82 78 93

NU•VO PATIO GUERNICA PESCADOS RISTORANTE SPIRALE RODIZIO ROOFTOP GRILL THE FRENCH CORNER SEAVIEW RESTAURANT THE YATS RESTAURANT TOKI TRUE FOOD

DINING RENDEZVOUS Special Event ...

9TH PHILIPPINE FOOD EXPO 2010

The 9th Philippine Food Expo, organized by the Philippine Food Processors and Exporters Organization, Inc. (Philfoodex), was held in February 2010 at SM Megamall. With the theme “Building a Global Market through Quality Philippine Food Products,” the 4-day event featured a gathering of food manufacturers and suppliers to promote local food products for export to the global market. Dine Asia Events Manager Jojo Villaflor took part in the exposition which was supported by the Department of Trade and Industry, Department of Agriculture, and the Philippine Exporters Confederation, Inc.

Megatrade Halls, SM Megamall, Mandaluyong City; February 25-28, 2010.

3rd from left Emiko Purdy USDA, Jojo Villaflor, David Wolf Agricultural Attache US Embassy, President of Philfoodex Roberto Amores, Mayose Gozon-Bautista of Cut Unlimited

Opening of exhibit

Edward David - Chairman Philfoodex & Mayose Gozon-Bautista of Cut Unlimited

Mangoes for export

Botlled Pickeled Products

Philfoodex President Roberto Amores

Guests of Honor

Different mango products

Travel Fair ...

7TH PTAA TRAVEL AND TOUR EXPO 2010

Considered as the biggest gathering of travel agencies, tour operators, local and national tourism organizations, hotels, resorts, airlines, and suppliers of travel-related products and services, the Travel and Tour Expo opened to a record audience in February 2010 at the Mall of Asia. Now on its 17th year, the annual industry event was sponsored by the Philippine Travel Agencies Association (PTAA) and the Department of Tourism with the theme “Ready, Jet-set, Go!” The 3-day travel fair was attended by Dine Asia Events Manager Jojo Villaflor.

SMX Convention Center, Mall of Asia, Pasay City; February 19-21, 2010.

Hugo Lambrecht of South African Embassy with Dine Asia’s Jojo Villaflor and Dondi Joseph

Booth of Qatar Airline

Marco Polo Hotel booth

Dance group from Guam

Genesis Hotels and Resorts booth

Russian booth

Malaysian booth

Sec. Joseph Ace Durano of Dept. of Tourism

Dine Asia’s Jojo Villaflor at the Hong Kong booth

Photos by Arnold Marfori and Meng Soriano Bernardo www.dineasiaguide.com

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DINING RENDEZVOUS Art Auction …

HABITAT Habitat’s Chris Lacson enlisted the help of artists Wig Tysman, Gus Albor, Reggie Yuson, Hans Brumann, Rupert Jacinto, Jemina Reyes, Eghai Roxas, designers Tony Gonzalez, Tes Pasola, and Milo Naval who offered their works at special prizes for the benefit of The Red Cross, which included art from Chris himself. The showroom featured new furniture pieces and other items on display. Dine Asia’s Mary Anne Meily and Carol Bote attended the event.

Rada St., Legaspi Village, Makati City; December 15, 2009

Names Alpha Kwok, Rosa Rosal, Chava Huang and Maria Morris

Alvin Uy and Sculptor Reggie Yuson

Mary AnneNames Meily, Dra Genevieve Huang, Maria Morris, and Carol Bote

Gus Albor and Reiner Gloor

NamesToddy and Malu Francisco, Mel Francisco

Chris Lacson and Carl Cunanan of Caliber Magazine pose next to The Art of Dale Mathis

Chris Lacson and Charles Lhullier

Names Chris Lacson in the Frame Chair

Hans Brumann tests the Kartel Chair

Product Launching …

AHAVA

AHAVA, a skincare and cosmetics company which originated in Israel, launched its first flagship store in the Philippines. Capitalizing on the rich minerals of the Dead Sea, Ahava is the only company in the world that is allowed to get minerals and its product’s ingredients from the Dead Sea. The well-attended event was hosted by Ms. Grace Lee, where guests including Dine Asia’s Walter Meily and Bambi Camus were able to sample the exclusive Ahava spa treatment.

SM Megamall, Mandaluyong City; February 25, 2010

Ahava Products

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Dine Asia’s Bambi Camus with Ahava promotional models

SPRING/SUMMER 2010

Dine Asia’s Walter Meily, Israel Ambassador Zvi A. Vapni and Ms. Elianor Attia of Ahava Israel

Program hosted by Grace Lee

Ms. Elianor Attia of Ahava Israel

Ahava spa treatment demonstration

DINING RENDEZVOUS Hot Club Launched …

BLISS

Ultra Club

BLISS Ultra Club, one of the hottest Clubs on the Tomas Morato strip, staged their Grand Launch, supported by the Lifestyle & Entertainment Association of the Philippines (L.E.A.P. NGO) last December. BLISS plays a fusion of the latest House music, Techno remixes and mashups of popular R&B anthems, making it one of the popular clubbing destinations in the Metro every week. From Wednesdays to Saturdays, enjoy partying with celebrities and international models of the hip but egalitarian community of BLISS.

Bliss Ultra Club, 184 Tomas Morato Quezon City; December 12, 2009

(L-R) Bliss owner George Bueno ,Resident DJ - Joey Lim, Director Albert of ABS-CBN Pinoy Big Brother

(L-R) Anna Torres, Micheale Roy, Mheanne Galor, Mark Gonzalez, Polo Ravales, Chariz & Jennica Garcia

Mheane Gallor, Christine Reyes and George Bueno

Rod and Alden Sandoval

(L-R) ABS-CBN Pinoy Big Brother Housemates: Wendy Gonzalez, Host-Mariel Rodriguez, Mark Gonzalez, BLISS OWNER George Bueno and Direct Albert of PBB and Myka Santos

Lars Santiago of Unang Hirit and Bliss Operations Manager Mheane Galor

Bliss co-owner Mark Gonzalez and Josh

Bliss regulars Kate and Kelly

Mheana Gallor with Christine Reyes and friends

Nyl Patangan,Odessa Cartano, Pauline Misa, Dine Asia’s Mona Robeniol, Mark Gonzales, LEAP Chairman Adriel Mirto, DJ Joey Lim, and LEAP Director Jackie Raquel

Grand Opening …

ENCHANTE

Restaurant And Bar

Dine Asia was invited to the grand opening of the Enchante Restaurant & Bar, the latest offering from renowned Chef Jessie Sincioco. Events Manager Jojo Villaflor, Marketing Directors Deeday Concepcion and Carol Bote sampled a variety of cheeses, pastries, and carvings of prime roast beef that complemented with the selection of wines served during the event. Chef Jessie thanked her family and friends for trying out her new French restobar.

Joy~Nostalg Center, Ortigas Center, Pasig City; December 8, 2009

Carol Bote, Jojo Villaflor, Kathy Yao-Santos of Happy Living Wines & Deeday Concepcion

Carol Bote, Clarisse Salumbidez of the French Embassy, Deeday Concepcion & Jojo Villaflor

Carol Bote and friends

Deeday Concepcion and Father Arman

Dine Asia’s Jojo Villaflor, Chef Jessie Sincioco, Deeday Concepcion and Carol Bote

Dr. Vasquez of Cafe Juanita, Deeday Concepcion, Boysie Villavicencio, Chef Jill Sandique & friend

Qeue ofguest at the buffet table

Beef carving station

Prime roast beef

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DINING RENDEZVOUS Live Concert …

VEGA

Live In Manila

Barcino Corporation in partnership with Spanish beer brand Estrella Galicia presented Spain’s famous pop icon Vega when she performed live as part of her Asian tour in Manila at The Fort in February 2010. With the special performance of DJ Kristian Hernandez, the unforgettable night of good music, fine wine, and guaranteed fun was a way for Barcino to show its gratitude and appreciation to the continued support of regular patrons and guests who frequent its four branches. Dine Asia was among the co-sponsors of the event.

NBC Tent, Bonifacio Global City, Taguig City; February 27, 2010.

Barcino’s Sergi Rostoll & Edda Joyce Garcia

Kalila Aguilos and Myla Valdez

Precilla Secretario, Matthias Bohm, Francesca De Guzman, Carsten Warnke, Tark Bartlema and Ligaya Gasataya

Barcino’s chefs Chrioni Castillo & friend

Vega with her guitarists

Kaye Quema, Vega, & Edda Joyce Garcia

Dine Asia’s Art Director Jerico Santos, Production Manager Mon Dimla & Photographer Bojo Sawit

Barcino’s Uri Singla and friends

Benjo Ramos, Joshua Santos, Natasha Cystakova, Luane Pasinato, Edda Joyce Garcia, & Gio Bacareza

Christine Carlos, Frank Shrope, Reza Berondo, Crucille Birondo

Pablo Luis Matinez Alvarez, Antonio Viejos of Estrella Galicia, & Enrique Fuentes Tato

Chinese New Year Celebration ...

YEE SANG

Marco Polo Plaza Cebu welcomed early the Year of the Metal Tiger when it hosted the Yee Sang, the Chinese New Year tradition believed to attract good fortune by tossing together various ingredients in a salad. Dine Asia Publisher Mary Anne Meily, together with Cebu Governor Gwen Garcia, General Manager Hans Hauri, DOT Director Dawnie Roa, Chinese Embassy officials, and other prominent guests, witnessed the ceremony. The traditional dragon dance and lion dance capped the evening’s festivities.

Marco Polo Plaza, Cebu City; February 1, 2010

Public Relations Manager Chacha Rama, Maryanne Meily, DOT Directors Rica Bueno & Dawnie Roa, Assistant Director of Sales & Marketing Lara Constantino and Media Communications Manager Aileen Quijano

Madame Qin Yuah-He and Mrs. Bo Hauri

Dragon Dance

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SPRING/SUMMER 2010

Lion Dance

General Manager Hans Hauri, DOT Director Dawnie Roa,Portugal Honorary Consul Samuel Chioson, Gov. Gwen Garcia, Senator Frank Drilon, Madame Qin Yuan-He, Consul General He Shi Jing, Chinese Chamber of Commerce President Filomeno Lim, DOT Dir. Rica Bueno, Mayen Angbetic-Tan and Spanish Honorary Consul Jaime Picornell

Consul General He Shi Jing and General Manager Hans Hauri

Honey Jarque-Loop and Dine Asia Magazine Publisher Maryanne Meily

Tossing of the Yee Sang

Resident Manager Julie Najar and Dr. Nestor Alonzo

DINING RENDEZVOUS Provincial Tour …

PALAWAN For four days, Dine Asia’s Mary Anne Meily and Jojo Villaflor toured the sights and sounds of Palawan as they visited various tourist attractions in Puerto Princesa City and other places, including Dos Palmas Island Resort in Honda Bay. The travel was part of Dine Asia’s highlight for Palawan as its featured destination for the Spring/Summer 2010 issue.

Palawan; March 4-7, 2010

Heidi Austria - Resident Manager of Dos Palmas Resort, Jing, Dine Asia’s Maryanne Meily & Jojo Villaflor, and Cheena Pe

Jing from the office of Mr. Bernardo Mitra, Cheena Pe, Jojo Villaflor & Maryanne Meily

Cheena Pe, Jojo Villaflor, Maryanne Meily and Jing

Resident Manager of Microtel Hotel & Resort Rene Suarez

Puerto Princesa City Mayor Edward Hagedorn

Mayor Edward Hagedorn & Jojo Villaflor

Tom Fabricante of Legend Hotel & Maryanne Meily

Pool at Dos Palmas

Maryanne Meily and Jojo Villaflor at the Rancho de Mitra

Mary Anne and Jojo going to Dos Palmas

Maryanne and Jojo with Butch Chase of Kinabutch

Maryanne, Jojo and friend

Ambassador Suite of Asturias Hotel

Villa room at Dos Palmas

Spa at Dos Palmas

Dos Palmas Resort

Mary Anne & Jojo at Dos Palmas

Jojo & Mary Anne at Baker’s Hill

Dos Palmas beach

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DINING RENDEZVOUS Grand Opening …

BARCINO The Dine Asia Team headed by Publisher Mary Anne Meily joined in the celebration as Barcino formally opened the doors to its fourth and biggest branch at Greenbelt 2. Guests indulged in a variety of tapas and other menu specials and feasted on free-flowing wines the whole evening. Entertainment was provided by the pulsating music of Tribo Manila and the spinning wizardry of DJ Kristian Hernandez.

Greenbelt 2, Ayala Center, Makati City; January 28, 2010

Norman Lleses, Edda Joyce Garcia and friends

Barcino’s Edda Joyce Garcia with friends

Maurice Arcache, Christine Zarandin, Sergio Mazza, Onie Castillo, & Benjo Ramos

Barcino’s grand opening night.

Dine Asia’s Mary Anne Meily with staff

Audrey Carpio and Ana Kalaw

Gio Bacareza,Gia Teotico, and Pia Casequin

Pepper Teehankee, Stephanie Zubiri, Jaq Gobing, & Marcus Maguigad

Mary Anne Meily, Jackie Gobing, and Edda Joyce Garcia

Press Launch …

BARCINO Dine Asia Associate Editor Bambi Camus was among the guests who attended the press launch for the opening of Barcino’s newest branch. The media, foodies, and special friends feasted on a degustation menu, which included newly imported wines and seven new tapas. The 40 carefully selected guests were seated in a long banquet table nicely decorated with dark red roses and black candelabras.

Greenbelt 2, Ayala Center, Makati City; February 4, 2010

Banquet table for the degustation

Sergi Rostoll, Tim Yap, Edda Joyce Garcia, Cheryl Tiu, Nivat Charantanchoti

Edda Joyce Garcia and friends

Stephanie Zubiri and Edda Joyce Garcia

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SPRING/SUMMER 2010

Uri Singla, Spanish Embassy’s Jose Alvarez, and Sergi Rostoll

Sergi Rostoll & Uri Singla with Barcino’s culinary team

JP Tuason and Louie Ysmael

Bambi Camus & Raymund Toledo

DINING RENDEZVOUS Art Gallery …

MAC VALDEZCO The Picasso Boutique Serviced Residences and Art Cabinet Philippines presented INFOCUS: MAC VALDEZCO curated by Albert Avellana. Dine Asia’s Marcus Maguigad and Stephanie Zubiri witnessed the works of Valdezco composed of sculptures, installations, and wall-bound pieces that exceeded the boundaries of art and craft. The exhibit lasted until March 14, 2010..

LP Leviste St., Salcedo Village, Makati City; February 16, 2010

Jonathan Crespi and Sebastian Gerschel

Sara Azimi and Benjo Marquez

Stephanie Zubiri and Marcus Maguigad

Maroon by Mac Valdezco

Droplets #3 by Mac Valdezco

Mebuyan 1 & 2 by Leeroy New

Will and Franziska Robson, and Antonio Ressano

Little God Series by Mac Valdezco

Ascending Jiva by Mac Valdezco

Dindin Araneta and Benjo Marquez

Benjo Marquez and friends

Bar Opening …

SAKE BAR Aside from the all-time favorite sushi and sashimi bar, one of Manila’s best restaurants Umu opened its own Sake Bar at Dusit Thani Manila. Dine Asia’s Jojo Villaflor sampled a selection of rice wines paired with authentic Japanese dishes. Dusit’s charming PR Manager Danelle Palang was on hand and hosted the event.

Dusit Thani Manila, Ayala Center, Makati City; December 10, 2009

Quentin Renard, Anna Sobrepeña and Dusit PR Manager Danelle Palang

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DINING RENDEZVOUS Grand Opening …

145 SPASSO ITALIAN TAPAS AND WINE BAR Dine Asia’s Mary Anne Meily, Bambi Camus, Franz Meily, and Marcus Maguigad graced the opening of 145 Spasso at The Fort, where guests sampled Italian dishes such as velvety Tartufo Risotto, rib eye with arugula pesto and modern pasta choices. The dishes were perfectly paired with wines from Australia, Italy, Chile, Spain, and Argentina. In addition to the excellent food and wine, diners enjoyed live jazz music that played throughout the evening.

The Fort, Taguig City; January 20, 2010

Patrick Tan, Mary Anne Meily and Kathy Yao-Santos

Maggie Wilson and Victor Consunjy

Mel Mejia, Anna Martha Moreno, Katrina Prieto-Moreno, Nikos Gitsis and Trina Santos

Rosana Escodero and Epi Quizon

Illac Diaz and Mary Anne Meily

Dine Asia’s Mary Anne Meily, Laraine Lim and friend, with Kathy Yao-Santos and Edwin Sy

Chef Jeremiah Go and DJ Benjo Marquez

Angelo Mendez and Mcee Perdon

Marcus Maguigad and Shauna Jay Popple

Mary Anne Meily, Bambi Camus, Edwin Sy, Kathy Yao-Santos

Llyn Nawata, Yorgos Psinakis, Jenny Psinakis, Nikos Gitsis and Treena Santos

Official Launching …

IMPERIAL PALACE MANILA SALES OFFICE

The Imperial Palace Waterpark Resort & Spa invited the press community and travel agents to the launching of its Manila Sales Office at the Manila Peninsula. Present during the launch was Dine Asia’s Mary Anne Meily and Bambi Camus who witnessed the presentation of the newest dynamic attraction resort in Asia that features a worldclass waterpark, a multi-sports center, a fully equipped wellness zone, and 557 well-appointed guestrooms, suites, and villas.

Ayala corner Makati Avenues, Makati City; March 24, 2010

Imperial Palace-Cebu General Manager Richie Kang

(L-R) Princess Rey, Rica Grapa, Sales Manager Wendy Perez, Sally Limgenco, Cecile Basilio and Julie Abadia

Director of Marketing Mr. Daniel Choi,

Assistant Director of Sales and Marketing / Revenue Manager Mr. Augusto “Gus” Abaya

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(L-R) Mindanao Tourism Council Michelle Solon, Weng Crisostomo, Philippine Star Manager-Classifinder Arlyn Serbañez and Jao Malapo

SPRING/SUMMER 2010

Sales and Marketing Consulant Mr. Phinneas Alburo

(L-R) Director of Marketing Mr. Daniel Choi, Hotel Manager Mr. Ed Tongco, Assistant PR Manager Kyra Cabaero and Dine Asia’s Bambi Camus

DINING RENDEZVOUS Grand Opening …

SOFRA

Mediterranean Cuisine

Dine Asia’s Associate Editor Bambi Camus was among the guests who attended the Grand Opening Cocktail Party of Sofra. Exquisite Mediterranean food, masterfully created by the tandem of Executive Chef and Qtv’s Rosebud Benitez along with Chef Martin Jickain was laid out before foodies and connoisseurs alike. The event, hosted by Johnny Litton, ended with a very invigorating Mediterranean belly dance number which left its audiences enthralled.

The Fort Strip, Bonifacio, Global City; February 18, 2010

Henry and Jojo Zabarte, and Mayen Carmona

Louie Cruz and Linda Ley

Tony and Mia Malixi, Bambi Camus, Donn and Jaymee Tan

Paqui and Lilibeth Campos, Alana Montelibano

Mutya ng Pilipinas Beauties

Steven and Karen Boccone

Rima Ostwani and Diether Ocampo

Marco Torres, Johnny Litton

Golf Tourney …

10th DOMINGO M. GUEVARA SR. Memorial Golf Tournament

A total of 120 golf players participated in the 10th Domingo M. Guevara Sr. Memorial Golf Tournament held at the West Course of the Wack Wack Golf and Country Club in January 2010. Jake Mendoza won the overall championship in the recently concluded tournament, which was organized by tournament director, Benjie Guevara, son of Domingo Guevara Sr. Dine Asia’s Deeday Concepcion, Walter Meily, and Carol Bote attended the awards rites in the evening where they distributed complimentary copies of Dine Asia to club members.

Wack Wack Golf and Country Club, Mandaluyong City; January 29, 2010

(L-R) Efren Aquino, Nonoy Guevara, Tom Alvarez, Cesar Millar. Standing, Domingo Guevara Jr. , and Benjie Guevara

Dine Asia’s Deeday Concepcion, Franz Meily and Carol Bote

Celia Guevara Lazaro, Deeday Concepcion, Dusit’s Gerhard Kropp

Mariel Lazaro, Rey Guevara and Deeday Concepcion

Mariel Lazaro and Deeday Concepcion

Celia Guevara Lazaro, Dr. Titong Bautista and Gerhard Kropp

Celia Guevara Lazaro and Deeday Concepcion

(L-R) Camp John Hay’s CEO Boysie Yniguez, Arch. Vic Reyes, Benjie Guevara & Gerhard Kropp

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DINING RENDEZVOUS Publicity Launching ...

DINE ASIA’s

Fall/Winter 2009 Issue

Dine Asia – A Guide to the Best Restaurants in Town launched its fifth issue held at Brasserie Boheme by The Gustavian in Makati City. Publisher Mary Anne Meily and the rest of the team presented the guide’s latest collection of culinary excellence to an impressive guest list composed of members of the diplomatic corps, hotel and restaurant owners and managers, corporate and business executives, and other distinguished personalities who showed their all-out support during the highly successful event.

Brasserie Boheme, Salcedo Village, Makati City; November 24, 2009

Susan Dalton and friends

Chief Philip Golding of Yats, Chef Alvin Borromeo, Jojo Villaflor and friends

Natasha, Marie Jo Camarista, Joff Pollon and friend

Mary Anne Meily, Bambi & John Camus, & friend

Emir and Marinella Tubayan of Heritage Park, Chef Robert Ligla, Dine Asia’s Mary Anne Meily, Counsellor Hugo Lambrechts of South African Embassy, Brigette Lawler and Charles Lhuillier

Barcino’s Uri Singla, Sergi Rostoll, Edda Garcia and Mary Anne Meily

Nathaniel Macapagal, Henry James Jr., Lilibeth Billones, Kristine Mae Andes, Harvard Quezon, Honorato Vladimir Tan III and Mark Ryan Dacutanan

Yna & Fred Sibug, Cha Naval, Deeday Concepcion, Charles Lhuillier, Lucille Bocobo, Mary Ann Meily, Poch Naval and friends

Marcus Maguigad, Deeday Concepcion, May Anne Meily, Charles Lhuillier, Butch Meily of PLDT & Sabrina Artadi

May Villaga of Midas Hotel & Domique Lebastard of French Embassy

Marcus Maguigad & Alexandra Escat

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Stephanie Zubiri with Benjo Marquez and friends

Bambi Camus, Alvin Cornista, Pauline Misa, & Mona Robeniol

Chef Maison Ring, Charles Lhuillier, Walter Meily and Chef Philip Golding

Gloria Mejia and Mel Velarde

SPRING/SUMMER 2010

Kathy Yaro of Happy Living & Chef Babes of Malacañan

Dine Asia’s Bambi Camus, Marcus Maguigad, Carol Bote, Jojo Villaflor, Mon Dimla, Clarisse Tabao, Deeday Concepcion, Patrick Meily, Jerico Santos and Mary Anne Meily

Have Dine Asia delivered to your door and we could be

BUYING YOU DINNER! ORDER YOUR COPY NOW for a chance to win one of several dinners in one of the best restaurants featured in Dine Asia. Please fill out and mail the subscription form to: Dine Asia Guide Publishing G/F MVM Mansion 1114 Antipolo St. cor. J. P. Rizal, Makati City, Metro Manila. Or email us at info@dineasiaguide.com. SUBSCRIBE TO 1 year (3 issues BEGINNING SPRING/SUMMER, 2010) PHP 750.00 Please enclose check or money order for full amount of subscription 2 years (6 issues BEGINNING SPRING/SUMMER, 2010) PHP 1500.00 Please enclose check or money order for full amount of subscription

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The Realization of a Vision It began as a dream more than a decade ago â&#x20AC;&#x201D; to build a memorial park like no other. Today, The Heritage Park is this and much, much more.

ighly regarded as the most prestigious memorial park in the country, and probably this part of the world, The Heritage Park features spacious grounds, state-of-the-art facilities and world-class amenities unlike any of its contemporaries in the memorial service industry today. Operated and managed by Rosehills Memorial Management (Phils.), Inc., the 76-hectare park located at Fort Bonifacio is staffed by seasoned professionals with years of experience in the industry. To date, the park has received a multitude of awards for service and product excellence. From beginning to end, The Heritage Park has prepared a complete array of premium services particularly detailed and specifically designed to assist you in all your memorial service needs. The whole range of services begins with the preparation of the deceased for viewing using only the finest imported cosmetics and chemicals during the entire process that strictly adhere to strict international sanitary and safety procedures. Personal viewing preferences are given utmost

priority by a staff of professional morticians and cosmetologists. The park has an extensive selection of the finest imported caskets by internationally renowned manufacturer York, USA. Available in imported hardwood, cloth, metal, or bronze, all York products adhere to internationally accepted manufacturing standards and are considered to be the best casket brands in the world. The Heritage Park has 10 state-of-theart fully air-conditioned chapels that are marvel of function and design created to guarantee the solemnity of the wake and ensure the comfort of families and guests. For that added touch of serenity, private patios and landscaped gardens are just some of the many features that will greet visitors. With seating capacities ranging from 60 to more than 200 people, the chapels are equipped with all the amenities one normally finds in a first-class hotel. Each comes complete with its own spacious and elegant family room complete with a living room, dining area, bathroom, refrigerator, and cable TV. Room service is also available.

As part of the package, complimentary meals are provided for immediate family members. Breakfast, lunch, and dinner are served at the dining area of the viewing chapels. Family friends and guests may avail of the services of the coffee shop, which serves a wide selection of sumptuous and appetizing meals consisting of sandwiches, pastries and pasta dishes including hot and cold beverages. The Heritage Park now offers the use of its state-of-the-art cremation facilities. The park has two modern crematory equipment that can complete the process faster than any other crematorium in the country. Family members can choose from a wide selection of finely crafted imported urns to serve as vessels for their departed loved ones. Niches and cremation plots are also available to accommodate the urns. Several choices of interment plots are available to suit the requirements of just about every family. You can choose from the lawn, garden, or family estate lots. Come and visit The Heritage Park today and see for yourself the memorial park that is like no other.

THE HERITAGE PARK Bayani Road, Fort Bonifacio, Taguig City 1632 Tel.: +63 2 845.2334 to 38 +63 2 845.2341 or +63 2 845.2342 www.heritagepark.com.ph

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From Traditional to Classical

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2/F A. Venue Events Mall, 7829 Makati Avenue, Makati City Basement Level, Powerplant Mall, Rockwell Drive cor. Estrella St., Makati City SPRING/SUMMER 2010 Tel. No.: +63 2 757.0145 â&#x20AC;˘ http://vintshop.multiply.com/