Dine Asia Winter/Spring 2009 by Dine Asia Publishing

PHILIPPINES

w w w. d i n e a s i a g u i d e. co m

YOUR COLLEC TION OF CULINARY EXCELLENCE

A Taste of C AV :: Food, Fa m i l y, a n d Fr i e n d s w i t h C h e f Ph i l i p G o l d i n g :: The Per fec t D esser t : : Wines I n Vo g u e Fo r the N ex t D ec ade :: Tre nd y Tagayt ay Treat s : : Ar t D ef ines N aval : : Phil ippine N ig htl ife

W INTER/SPRING 2009

publisher’s note::

Dear Readers: Springtime is the season of the year during which weather becomes warmer and f lowers start to bloom. There is always a feeling of jauntiness as you look around while plants start to f lourish. I always think that seasons are like cycles in life. Like spring, it gives us a sense of hope despite stark realities. The blizzard before this comes as trials, for life is a neverending battle for one’s perspective of living. I am happy to announce our Winter/Spring issue, our third and our f irst for this year. Though most businesses decided to slow down for the f irst quarter, we resolved to go on with our commitment to present excellence in the contents of our publication. For this issue, we decided to have a regular feature on outstanding vacation destinations, like Tagaytay’s The Boutique and Hacienda Isabella. In the arts, we highlight talented painter Jose Guillermo Naval and his works, and budding f ilmmaker Minco Fabregas, son of well-known stage and f ilm actor Jaime Fabregas. Our tradition of family reunions is explained how and why we hold these special gatherings the Filipino way. Denny Wang, our regular wine adviser, talks about which wines will be in style for the next ten years in a two-part series. We spice it up by focusing on Chef Philip Golding and his thoughts on food, family, and friends. We reveal the secrets of winning recipes of famous chefs and we present Ms. Cory Quirino’s whole new world as part of our wellness section, among other many features. We maintained the look of our restaurant listing and added road maps of major cities in the country to better locate the restaurants that we have added. Spring, summer, winter, or fall, Dine Asia will give you the Best Guide of the Philippines! Cheers,

Mary Anne Meily

www.dineasiaguide.com

winter/spring 2009 CONTENTS

FEATURES::

entice your appetite 9

Through the Lens of... G-nie Arambulo

let’s talk about it 10 15 18

The Per fect Desser t Kae Sa Lak The Beauty of Thai Culinary Ar t Revealed Winning Recipes of Famous Chefs

over dinner 20

Cover Story: A Taste of CAV

spice it up 23

Food, Family, & Friends with Chef Philip Golding

satisfy our bellies 24 29 30 31 32

Philippine Nightlife Network Culinaire “It Fell On My Lap, Manna From Heaven...” Ar t Def ines Naval Family Reunions - The Filipino Way

with wines + spirits 33 34 38

Wine Museum? Why Not? Wines in Vogue for the Next Decade Barcino Spanish Wine Cellar and Tapas Bar

to f latter our cravings 40 44 45 46

Trendy Tagaytay Treats Pampering Wellness: Nourishing the Soul Cory’s Whole New World Prana Yoga

PHOTOGR APHY: G-NIE AR AMBULO * PHOTO SOURCE: CAV WINE SHOP - CAFÉ

WINTER/SPRING 2009

RESTAURANTS::

LUZON

Makati

52 54 55 56 57 58 59 60 61

Mandaluyong

Manila

FLORABEL LA COCINA DE TITA MONING

Muntinlupa

ALBA CHATEAU FELIX LE SOUFFLÉ MELO’S NU.VO OKURA PURPLE FEET SENTRO

THE FRENCH CORNER

Quezon City

65 66

LA MAISON GRAN CAFFE CASANOVA

San Juan

67 68

Taguig

69 70 71 72

CAFE YSABEL TANGERINE AUBERGINE CAV WINE SHOP - CAFÉ GAUDI THAI AT SILK

Baguio

73 74

FOREST HOUSE LE CHEF AT THE MANOR

Pampanga

Iloilo

Naga

THE YATS RESTAURANT LA PRECIOSA CHILI PEPPERS

Palawan

Tagaytay, Cavite

79 80 81

PESCADOS CHATEAU HESTIA HAWAIIAN BARBEQUE PAMANA

VISAYAS

Boracay, Aklan

85 86 87 88 89

Cebu

90 91 92

ARIA HAMA KA-ON TRUE FOOD ZUZUNI ANZANI THE GUSTAVIAN LA TEGOLA

MINDANAO

Davao

97 98 99

ANTONIO’S BAR & GRILL HANOI TSURU

PHOTOGR APHY: G-NIE AR AMBULO PHOTO SOURCE: CAV WINE SHOP - CAFÉ

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A GUIDE TO THE BEST RESTAURANTS IN TOWN MARY ANNE MEILY

President, Publisher & Editor-in-Chief

PATRICK ANTHONY MEILY Managing Editor

BAMBI TORRES-CAMUS Associate Editor

MELAI B. ARGUZON Creative/Art Director

DEEDAY CONCEPCION VP for Marketing

MARCUS MAGUIGAD

Regional Director for Marketing & Events Photographer

ANGEL AUSTRIA GLORIA MEJIA Marketing Directors

JOJO VILLAFLOR

Circulation & Special Events Manager

MON DIMLA

Sales & Production Coordinator

DENNY WANG Wine Adviser

KATHLEEN ASUNCION, LESLEY DAWN A. CABAL MARY JANE MEILY, WEENA MEILY, FRANCE MISA Contributing Writers

MARVIN SEBASTIAN Website Developer

HECTOR VILORIA Finance Director

WESTWOOD LAW FIRM Legal Counsel

ON THE COVER

Dine Asia - A Guide to the Best Restaurants in Town is published three times a year - March, July, and November - by Dine Asia Guide Publishing with 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/+63 2 986.6829. 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 www.dineasiaguide.com.

ERR ATUM

cav wine shop - café G/F The Spa Bldg Lot 5 Quadrant 8 City Center, Fort Bonifacio Global City, Taguig City +63 2 856.1798 +63 917 889.2674 www.cavwine.com COVER PHOTO: G-nie Arambulo

In the Fall/Winter 2008 issue, on page 29, the contact details of Aubergine Restaurant & Patisserie should have read 32nd and 5th Bldg., 5th Ave. cor 32nd St., Fort Bonifacio, Taguig City. Tel. No. (+63 2) 856.9888. Website: www.aubergine.ph. Cover photo and photography: Kathy Chua. Photo source: Aubergine. On page 110, Gaudi under Thai cuisine should have been under Spanish cuisine. On page 111, there should have been a category of Catering, a service offered by the ff. restaurants: Alba, Aubergine, Barbara’s, Brazil Brazil, Cafe by the Ruins, Cafe Ysabel, Chateau, Contempo, Felix, Florabel, French Corner, Gaudi, Hanoi, La Maison, La Preciosa, Le Chef at the Manor, Le Souffle, Mario’s, Merk’s Bar Bistro, Pescados, Sentro, Thai at Silk, The Courtyard Bistro, and Tsuru. For all the mistakes, our apologies.

ACKNOWLEDGMENTS

Department of Tourism - Secretary Ace Durano and Undersecretary Eduardo Jarque Jr., Adphoto Inc., Kathy Yao-Santos, Chef Robert Lilja, Miko Aquino, Erik Cua, Brenda Venus-Ranjo, Carol Bote, Stanley Choi of PTC Commercial Corporation and the Meilys - thank you for all the support.

WINTER/SPRING 2009

entice your appetite::

g-nie arambulo

THROUGH THE LENS OF...

photo can speak a thousand words. It can tell a story, spark a memory, and inspire. It can capture a very signif icant moment frozen in time; but what really makes up a good photograph? Is it the lighting? Is it the angle from which it is taken? Or is it the passion behind it? Photography for G-nie Arambulo started as a hobby. She was the art director in an advertising agency when she decided to pursue a different career and became a photographer. Her skills in photography were honed when John Chua, her mentor and one of the most renowned photographers in the country, took her under his wing. He paved the way for her to learn the steps and proper discipline in photography. She started as his assistant and worked her way up. Pretty soon, she was able to earn the trust of their clients and has taken the task of shooting pictures for them up to this day. â&#x20AC;&#x2DC; Some photographers concentrate on a certain category. Some prefer to take pictures of nature. Some favor people, while others choose food. G-nie, however, dabbled in every category imaginable. Since she worked in an advertising studio, she was trained in every aspect of photography food, lifestyle, cars, architecture, fashion, products, you name it! Now, thatâ&#x20AC;&#x2122;s versatility for you. G-nie also gets a lot of fun out of creating and mixing lights and consider it her specialty. For most of us, taking picture is just a pastime or a need to document events that we like to look back to in the future. For G-nie, photography transcends that. The way she sees it, photography is a way of life, an art and something enjoyable for her to do. What she sees makes a photograph. However, what she sees might be different from what others see.

Award-winning photographer G-nie Arambulo gives us a view of her work through her lens and into the world of photography. BY: KATHLEEN ASUNCION

Nevertheless, the click of the shutter is all it takes to contribute her vision to the world. Furthermore, having a tool to share her vision makes photography more interesting than it already is. One might consider a lot of things before capturing a really good image. It can be lighting, brightness, contrast, color, or angle. Some might even follow certain rules or philosophies for that high-impact image. For G-nie, what constitutes a really good photo is quite simple: It must be unique, timeless, and interesting.

Association (MPA), a prestigious organization of photographers from all over the world. G-NIE ARAMBULO

g.arambulo@me.com * g-nie@adphoto.com.ph

http://web.mac.com/g.arambulo/iWeb ADPHOTO INC.

3688 Bautista Street, Palanan, Makati City T: +63 2 831.6117 * F: +63 2 831.9108

Website: www.adphoto.com.ph

G-nie Arambulo is the resident photographer of Ad p h o to . She is one of the most recognized adver tising photographers in the country. She is the only Filipino member of the Master Photographers

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let’s talk about it::

the perfect DESSERT

Savor sweet somethings in these dessert houses making waves commercially, and you’re in for a yummylicious treat.

BY: LESLEY DAWN A. CABAL

essert comes from the French word desservir, which means “to clear the table.” At Medieval banquets, long tables were laid with sumptuous dishes, all of which were removed upon the arrival of the last course. Desserts then were usually light and mainly intended to clear the palate.

Desserts are usually served after the main meal, but fans of this course indulge themselves otherwise. For them, desserts are a meal in itself. They trek to dessert houses to discover the latest treats to fulfill their tummy’s desire. Hooray to crepes and fondues which trump fennel stalks and eucalyptus leaves any day of the week.

But for us dessert-loving Filipinos, a meal isn’t complete without that mouth-watering halo-halo to top our sisig and garlic rice lunch. Or how about capping off our dinner buffet with that creamy leche flan and fantastic chocolate mousse?

Desserts are not only for those who brave the calories. They are for the health-conscious as well. Green tea lovers can now experience their favorite hot drinks as sorbets, cakes, jellos, and yogurts. And let’s not forget our good old fruits and nuts!

Desserts are our comfort food. Heartbreaks are cured with double fudge laced with walnuts ice cream. Resignations are accompanied with cheese and wine. First year anniversaries are celebrated with strawberries and champagne. It may also just be our everyday treat, like that ice-cold mocha slush for an afternoon break at work.

No matter how tempting desserts can get, they are the dishes that leave one with a general feeling of positivity and well-being. How are these dessert houses for some heavenly treat?

Happy Cream Puff has been making a name for itself and converting regular customers into puff lovers when it comes to

PHOTO SOURCE: HAPPY CREAM PUFF

WINTER/SPRING 2009

homemade cream puffs – European raw cakes containing custard cream made of fresh egg yolk and milk in puff pastry baked in an oven specially made for the purpose. Owner Maricel Yamagishi discovered cream puff while traveling with her husband in Japan. She found out that it dominated the market of western sweets and decided to open here a main shop in Makati and another outlet at SM Southmall to share her fascination for these yummy desserts. Since cream puff was first made in France, the western-style cake shop has a French-inspired outlook attractive enough for customers to feel satisfied in indulging themselves to these best-tasting offerings “made and sold on the spot.” Happy Cream Puff, formerly featured in the Philippine Daily Inquirer, Entrepreneur, and The Sweet Life on QTV, is known for its specialty, the strawberry nama choux, a Japanese standard cream puff with strawberry toppings, while the bestseller is the petit puff, custard cream fillings with a choice of over 10 different toppings which comes in a box of 14 pieces. Fondness for sweet food will find contentment in the cream puff series offered in original, éclair, and caramel flavors. Fully satisfied customers who continue to come back and enjoy new types of dessert for everyone are regularly greeted by the beautiful smiles of the staff, properly trained to demonstrate mutual happiness among them, hence the name Happy Cream Puff. Also

located

in Makati is Karen’s Kitchen, offering madeto-order dessert cakes baked from scratch with no preservatives using fresh, premium quality ingredients for the discriminating tastes of dessert lovers. The baking facility has no walk-in showroom with chiller that displays the cakes. It utilizes a working kitchen adopting streamlined procedures to ensure effective operations in the placement and pick-up of customer orders.

Owner Karen Young, who confesses that her favorite part of every meal is the dessert to share happy and special moments with people, is the woman behind Karen’s Kitchen. While living abroad, she took all kinds of cakedecorating classes to improve her baking skills. Since then, she continued to pursue her passion for desserts, spending endless hours experimenting in her kitchen where sheperfected her talent into bestselling recipes. Aside from the signature dessert cakes, Karen’s Kitchen also specializes in breakfast and snack cakes, frozen desserts, individual party-sized cakes, food gift items, and has a cake-of-themonth feature. Classic favorites are the chocolate ganache, red velvet cake, and caramel mousse. “Quality is our lifeline” has been the tagline used by this highly successful business, the products of which were included as “20 Yummiest Cakes of the City” by the Philippine Daily Inquirer, “3 Yummiest Cakes of the City” by QTV’s “Kids on Q”, and Top 5 Chocolate Cakes in Manila by the website www.dessertcomesfirst. com, among many other reviews in newspapers, magazines, and on television. What makes a great meal even greater? The perfect dessert, of course!

Happy Cream Puff

The Zone 7224 Malugay Street, cor. Buendia, Bel-Air, Makati City Tel. No.: +63 2 707.1263

www.happycreampuff.com

Karen’s Kitchen

428 Adalla Street, Palm Village, Makati City Tel. No.: +63 2 898.2280 Telefax: +63 2 898.2880

www.karenskitchen.com.ph

PHOTO SOURCE: K AREN’S KITCHEN

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KAE SA LAK

The Beauty of Thai Culinary Art Revealed

BY: BAMBI TORRES-CAMUS

Kae Sa Lak is the traditional Thai art of fruit and vegetable carving. It was developed in Sukothai in the year 1240 during the Loi Kratong, Thailand’s festival of lights. This practice is celebrated during the full moon of the 12th month in the traditional Thai lunar calendar. It is a grand festival where the Thais meticulously prepare and float their kratongs on rivers, canals, and streams to receive forgiveness and blessings from the water goddess. To make one kratong more festive, a king’s servant carved an ornate bird and flower using a fruit. This gesture delighted the king and the ancient art of Kae Sa Lak began. It is quite enchanting to see such intricate and artistic carvings that look like sculptures fit for a museum, but as you look closely and realize that these have been made from your basic garden fruits and vegetables, you will be more amazed at how the natural texture and color exude beauty and become so curious as to how these have been created. That is the very essence of KAE SA LAK turning a humble piece of fruit and vegetable into a masterpiece work of art. In 2006, with much enthusiasm and innovation, Larry Hertz established the Siam Carving Institute in Thailand. Although Kae Sa Lak traditionally originated from Thai culinary culture,

Larry and wife Laong Sonla-Hertz would like to break barriers and go beyond cultural borders to share the unique tradition here in the Philippines and across the globe. Laong grew up in Khon Kaen in the north-eastern region of Thailand. At age seven, her grandmother taught her to carve wood and coconuts. To further enhance her artistic gift and learn different styles of fruit and vegetable carving, she studied Culinary Arts in Kesetsart University for four years.

looking to teach people here. My goal is to change the way people see food and make it an edible art. People eat with their eyes first. I am trying to keep this ancient and traditional Thai food art alive because it is dying. I am also introducing this into the mainstream so more chefs will use it.” To intricately carve that special touch to any occasion, you may send your email at larry@siamcarvinginstitute.com.

Presently, Laong has carved countless variety of fruits and vegetables ranging from radishes, carrots, honeydews, pumpkins, watermelons, cucumbers, apples, and melons to name a few. She has diversified to other products like soaps and chocolates. All her creations such as centerpieces, garnishes, serving vessels, crudités, and anything she can visualize truly add elegance and amazementto special events and buffet presentations. No challenge is actually too great for Laong. She has even won a gold medal award in a worldwide competition called Virtual Salon Culinaire and garnered first place in a Brazilian fruit carving competition. Here in the Philippines, Larry and Laong have been requested by many hotels and restaurants to offer classes to train their staff. Larry affirms that “We are

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POWER

BREAKFAST

AT UCC CAFES Forget lunch. Business meetings are now being done over omelets, sausages, and French toasts.

Breakfast is the new power lunch. Before business decisions are made, some of Manila’s movers and shakers first decide whether their breakfast meal should go with coffee, hot chocolate, or orange juice at UCC Cafés. With stores open starting at 7:00 am, UCC Cafés “hotel coffee shop outside of a hotel” ambiance, excellent food, and attentive service is the perfect atmosphere that drives well-suited executives and business owners to conduct their meetings with their staff, colleagues, or partners. At UCC Coffee Vienna Café at The Podium in Ortigas Center, one can see a mix of expatriates, mostly from next-door neighbor Asian Development Bank, and locals from nearby office buildings create the early morning bustle. Even politicians find their way here. The same vibe can be felt at UCC Cafes located in the business and commercial districts of Tomas Morato in Quezon City, Paseo Center in Makati, and Westgate Center in Alabang. If you think most business deals are closed in the greens, some of them actually happen at UCC Coffee Café Terrace at The Fort, a stone’s throw away from The Manila Golf Club. The same goes at UCC Coffee Vienna Café in Connecticut, Greenhills, where golfers from Wack Wack Golf and Country Club compare portfolios alongside their handicaps. These

business people make the choice of breakfast over lunch to take advantage of people’s undivided attention. There are fewer interruptions from mobile phones, email, and boardroom intrusions. Traffic and parking are less of a problem. M o r n i n g meetings can also run longer since they do not interfere with the

workday. Simply put, power breakfasts offer flexibility and productivity that standard lunch-outs do not. But the bigger plus of doing power breakfast at UCC is sampling its extensive light-to-hearty menu that includes seasonal fruits, French toasts, waffles, European sausages, and rice meals. For omelets, there is choice of Veggie, Cheese, or Meatlovers. A favorite is the Shiitake Mushroom Omelet with creamy Japanese white sauce, side salad, and choice of white or wheat bread. French toast can be ordered with just a sprinkling of powdered sugar or topped with slices of banana, whipped cream, and chocolate syrup. For a filling meal, a popular choice is French toast with bacon, eggs, or sausages. UCC also offers comfort and familiarity with its classic Breakfast Sausage made up of scrambled eggs toast and choice of Frankfurter, Veal Bratwurst, or English Bangers. There is also the Euro Beef Hash that consists of corned beef with onions and potatoes tossed with scrambled eggs. For the Filipino Breakfast selection, choose from beef tapa, pork tocino, longganisa, or order the spicy anchovy served with garlic rice, egg, and grilled eggplant with vinaigrette on a bed of side salad. For a lighter fare, you can order the Filipino Breafast Pandesal with your choice of corned beef, chicken salad, or chicken adobo on whole-wheat pandesal. Visit any branch of UCC Cafés for your next power breakfast.

let’s talk about it::

WINNING RECIPES OF FAMOUS CHEFS Find out the famed recipes of accomplished chefs, recipes which have given them the recognization they deserve.

ChefJessie Sincioco

Celebrity Chef Jessie Sinsioco knows that hard work in the kitchen truly pays off. She star ted as a trainee in the pastry section of Hotel Inter-Continental Manila after winning the grand prize in the baking category of the Great Maya Cookfest in April 1983. From then on, with her skills and talent, she was eventually named the f irst Filipina Pastry Chef in 1989. Today, Chef Jesse is one of the chef owners of Le Souff le that opened in 1991. A must-try is her Pasta a la Jessie. “I concocted this recipe when I was very hungry after lunch ser vice, around 3 pm. I asked our kitchen staff what was left in our stocks after a very busy lunch. They gave me the prawns and scallops. I wanted something fast because I was so hungry. I ended up doing the most delicious pasta that I’ve ever tasted in my life. I introduced it to some regular guests and they loved it as well.” This is how Chef Jesse describes her creation: “It has all the best ingredients that can satisfy a hungry stomach! It has tiger prawns, scallops, fresh shiitake mushrooms, asparagus spears, sun-dried tomatoes, pesto, and lots of garlic! It is special because it is named after me!!! Kidding aside, it is special because it is a full meal in itself.”

Chef Cecille Ysmael

Her passion for food has enticed her to open Thai at Silk at Serendra in For t Bonifacio. Chef Cecille Ysmael’s fascination for gastronomy was inspired by her travels abroad. But it was in Thailand that she trained to

become one of the f inest in Thai cooking. She is also involved in The Terrace at the 5th in Greenbelt 5 which ser ves treasured family recipes and f ine home cuisine. So what is Chef Cecille’s prized recipe? “I guess it’s my Green Chicken Curry, ‘cause when I was still a plain housewife and cooking Thai food for friends and families, everyone who tasted my Green Chicken Curry convinced me to open a Thai restaurant.” Chef Cecille learned this recipe in Thailand from her private instructor who formerly worked for no less than the Thai royal family.

Chef Cecille shares some secrets to making this zesty recipe. “Its actually easy, It’s just the proper mixture of the 4S in Thai cooking - sweet, sour, salty, and spicy. The secret in making curry is the paste itself which is a combination of different herbs. Chicken curry is a mixture of the green curry paste with coconut milk, chicken breast, eggplant, and basil slowly simmered till it thickens, enhanced by adding a little salt and palm sugar. It is sweet and spicy and as you eat, you can’t stop indulging because it gets better, especially when eating it with very hot jasmine rice.”

Chef Claude Le Neindre

This French chef star ted his culinary career back in 1957 in his hometown of Tours in France. Chef Claude le Neindre has traveled all around the world doing what he does best. Working with prestigious hotel chains like Hilton International, Inter-Continental Hotels, and the ACCOR Group covering the continents of Europe, Africa, and Asia, Chef Claude’s culinary skills have been immensely intensif ied. After retiring in 1995, Chef Claude and his wife Theresa decided to settle down in the Philippines where they opened a French café in Davao called Claude’s Le Café de Ville. This is what Chef Claude is most proud of in his menu. “Out of a very large a la car te menu and specialties of the month, I would like to outline the famous Jambalaya Gumbo Soup originating from New Orleans, the French Onion Soup and for the main course, the well regarded Claude’s Pepper Steak.”

WINTER/SPRING 2009

Chef Robert Lilja Renowned Master Chef and Saucier Rober t Lilja star ted working at the age of 13 in Italian pizzerias and restaurants after school and on vacations. From there, he was exposed to kitchens in Austria, Greece, Italy, and his home country of Sweden where he worked for famous institutions like Café Riche, Opera Keller, Waxholm Hotel, and Victoria. He came to the Philippines in 1989 and worked for La Tasca. Today, he is the CEO of the Gustavian Group of Companies. There are three The Gustavian outlets in Cebu where you will f ind Chef Rober t’s famous dish that he considersas a highlight of his menu. “Gravlax which is vodka and dill marinated salmon and of course, my Mussels in Wine and Cream.”

Chef Ernest Santiago It was not unusual that Chef Ernest Santiago became a great chef. As a son of an accomplished chef, he has been exposed to all the secrets of the trade. Being trained professionally by Chef Billy King of Le Chef at the Manor in Baguio City and The French Corner in Alabang, it’s no surprise that he is the Executive Chef of Tangerine Mediterranean Restaurant in Greenhills. For Chef Ernest, this is a must-try. “Trio of Magret, Conf it, and Foie Gras de Canard in Raspberry Sauce with Bleu Cheese Risotto.” He adds, “It is a duck lover’s euphoria with the luxurious roasted magret (breast), the succulent leg conf it, and the mouth-watering pan fried foie gras drizzled with raspberry sauce.”

Chef Dino Guingona Pursuing his He studied had fur ther at the Ritz

passion for culinary ar ts, Chef Dino Guingona went to some of the f inest schools abroad. at the California Culinary Academy in San Francisco and graduated in 1996. He even studies at Chiang Mai School of Royal Thai Cuisine and graduated in 2004. He worked Carlton Hotel in San Francisco and at the White House Hotel in Channel Islands, UK.

Today, he is bringing back what he has learned abroad and will be mentoring future great Filipino chefs as he, with six other par tner-chefs, will soon be opening the Technopark Culinary Institute. Chef Dino is sharing one of his winning recipes for those who are courageous enough to try this at home.

SteamedLobsterinKaffir&LemongrassCoconut Ingredients: 1 ea Live lobster 2 kg approx. 3 ½ cups Fresh coconut milk ½ cup Fish stock ¼ cup Rice wine 2 pcs. Shallots, finely minced 3 pcs. Shallots,sliced,batteredanddeepfried 1 clove Garlic, finely minced 6 sprigs Very fresh cilantro 3 sprigs Sliced spring onions 2 stalks Lemongrass,whiteendfinelyminced 2 whole leaves Fresh kaffir ¼ tsp Grated zest of lime, lemon and orange peels To taste Salt and pepper

Method: -Cutlobsterintohalvesandsteamforapprox.7minutes. - Sauce: Saute shallots, lemongrass, shredded kaffir (chiffonade),andmincedgarlic; sweatuntiltranslucent and very fragrant. - Deglaze with rice wine and reduce until dry. - Add rich fish stock and reduce until almost syrup in consistency. - Add coconut cream and reduce; adjust seasoning and top with herbs.

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A TASTE OF CAV This newest haven at The Fort is breaking new grounds in wine tasting and offers casual dining in a stylish setting. BY: PATRICK ANTHONY MEILY

ine lounges are the latest trend in Manila. The past several years have been witness to this ever-increasing business as more and more wine bars are opening to satisfy the discriminating tastes of a growing number of wine drinkers who have found out the health benefits that can be derived from these alternative watering holes.

The Fortâ&#x20AC;&#x2122;s Cav Wine Shop â&#x20AC;&#x201C; CafĂŠ, conveniently located in Bonifacio High Street, is one of the newest wine bars steadily gaining headway as a popular venue for a casual evening of good food and fine wine where families, friends, and colleagues can share intimate conversations and an extraordinary dining experience, at the same time indulging in the wonderful world of wine.

over dinner::

strategy in promoting their assortment of wines, which involves wine tasting events and wine-of-the-month features. Cav also holds weekly sessions on wine appreciation for wine beginners and wine lovers. Cav has been largely famous for its highly touted Enomatic Wine Dispenser, an elegantly designed machine imported from Italy that dispenses wines with the push of a button offered in tasting, half-glass, and full-glass portions operated with the use of their very own wine card. The card is electronically linked to the point-of-sale system where all wine transactions are recorded and automatically reflected in the bill. The machine, under temperature control to preserve the taste of wines, carries 24 selected vintages and replenished on a monthly basis. Of course, all wines at Cav are offered at reasonable prices since fine wine does not have to be expensive. For years, wine drinking has always been associated with black-tie dinners and other formal occasions. Cav aims to encourage people to feel comfortable in exploring wines. Because of this, Cav has been widely known for its classic food and wine pairings, redefining the art and taking its awareness to a much higher level.

Cav, the name of which is taken from the French word cave meaning “wine cellar” wherein the letter ‘e’ was omitted to emphasize the correct pronunciation, is considered by many as more of a one-stop wine shop than anything else, catering to both wine enthusiasts and connoisseurs for all their wine needs at retail prices. The wine shop, which also sells wine accessories like stemware and crystal ware, has been highly acclaimed for its extensive wine list. It boasts of the widest selection of local and imported wines consisting of more than 500 labels, neatly stacked in its fully air-conditioned wine storage area. The selection includes high-end exclusive wines that were acquired from auctions held in Hongkong and New York.

The modern interiors set a warm and pleasant atmosphere with the contemporary design, made more noticeable with the cavernous wooden ceiling and white brick walls. The ambiance provides a distinctive down-to-earth feeling. The cozy café-bar lounge area welcomes guests with modern chandeliers and a high-seating communal table seamlessly aligned with the secluded 100-seating capacity dining area located at the back. There is also a function

room for corporate and special events. The full-service restaurant offers a prix fixe (fixed price) menu consisting of a choice of three or four courses complemented with wines by the glass perfectly paired with each dish. Cav also features a cocktail menu for wine tasting, as well as an all-day café menu for busy patrons. Open daily up to 2 am, Cav serves modern European cuisine that focuses on simplicity and deliciousness using the freshest ingredients. The best-selling dishes include the Chilean Sea Bass and the Dry-Aged US Angus Rib Eye. The innovative concept has worked wonders for Cav. For only more than a year, it has successfully built a reputation for good food and created an unsullied integrity for fine wine. Markus Gfeller is the man behind the concept of Cav. He has been managing the day-to-day operations of the establishment since it opened in January 2008. Gfeller imparts this food for thought: “Explore the amazing world of food and wine and find confidence in your own taste.” For something to truly enjoy and look forward to, discover a unique culinary adventure in dining and wine tasting, and experience a taste of Cav. Cav Wine Shop – Café

G/F The Spa Building, Lot 5, Quadrant 8, City Center, Fort Bonifacio Global City, Taguig City Tel. No. +63 2 856-1798 Fax No. +63 2 856-1796 Email: info@cavwine.com Website: www.cavwine.com

Since wine appreciation is just starting in the country and continues to be a learning process, the goal of Cav when it comes to this newfound orientation is not to be intimidating, but to be educational. This is the reason behind their holding of regular wine functions as part of their marketing PHOTOGR APHY: G-NIE AR AMBULO * PHOTO SOURCE: CAV WINE SHOP - CAFÉ

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spice it up::

As a child, Chef Philip Golding associated food with family. He credits his parents, or more specif ically his “chore” of preparing the family supper, while sparking his curiosity about cuisine. As his meals became more elaborate, he realized his true calling.

“I consider the components of a good recipe to be the same things you would look for in a trusted friend - honest, straightforward, but unique,” he quips. “The tricky part is in the execution. You want to embrace people but not be seen as too bold.”

chef

FOOD, FAMILY & FRIENDS WITH...

After graduating from Brooklands College, Chef Philip experienced the entire restaurant realm from pubs to such venerable establishments as Hyde Park Hotel, Trusthouse Forte, and Hotel Georges V. Even with an extensive practical experience, he knew there was still more he could learn so he pursued additional training in Italy and France. Golding was lured back to England to work under the tutelage of Michelin Chef Ian McAndrew at the exclusive Wentworth Club.

An inventor who claims to dream up recipes in his sleep, Chef Philip regularly revamps his bill of fare based on freshly-imported seasonal produce, specialty meats, and game. Wanting to introduce to the Filipino palate the ingredients rarely found on these shores, Chef Philip has come up with a menu boasting of Wagyu beef, ostrich, kangaroo, crocodile, duck, rhubarb, cornish hen, Brussels sprouts, celeriac, and parsnips. With Six Course Wine-Paired Gourmet Degustation Dinners, Wine-Paired Chef’s Specials, set menus, the a la carte menu and verbal specials, you could become a Yats regular and never have to eat the same thing twice.

PHILIP

Recognized in his industry for his ‘Five Ps’- professionalism, persistence, precision, positive attitude, and passion, Chef Philip was recruited to develop the curriculum and establish the in-house working restaurant at Butler’s Wharf Chef School. There, he assisted aspiring young chefs in acquiring the practical skills and business acumen they would need to succeed in the industry. Although a talented teacher, Golding wanted to ensure he didn’t fall into the trap of losing his career momentum by remaining longer with the school. At the age of 26, Chef Philip accomplished what many chefs only dream about – having his own restaurant. Tutto!!, a 60-seater Mediterranean cafe in London, not only marked the pinnacle of his profession, but also caused the love of his life to land at his feet, quite literally. After Sharlene Saldana slipped and fell on his kitchen f loor, the Filipina hotel and restaurant management student fell in love with him. In 1997, after getting married, his youthful sense of adventure took over and they moved to Sharlene’s native country.

Presently the VP and General Manager of Yats Leisure Inc., Golding is responsible for food and beverage of the f lagship Yats Restaurant and Wine Bar, The London Pub, Clearwater Country Club, and the Clark Wine Center. He credits Yats’ CEO Denny Wang with cultivating his thirst for food and wine pairings.

While he is at ease in both the back and front of the house, Golding is a chef f irst and foremost. Even with 18 gold medals won in culinary competitions and bragging rights that his cuisine has been enjoyed by heads of state, royalty, and celebrities, Chef Philip is surprisingly humble and down-to-earth. His modesty is due in large part to his attitude that you are never done learning, growing, and improving yourself. “I want to know that what I do today is better than what I did yesterday,” he says. “I challenge myself and the team to wake up each morning with the vitality and desire to create a new ‘personal best.’” Chef Philip recognizes and values the importance of investing in people. His goal is to transform his team into sommeliers and build their conf idence. He considers his staff as close-knit members of his extended family and feels a sense of accomplishmentabout their achievements. Even with all that he has on his plate at Yats, their associated properties, and the Golding Culinary Group, Chef Philip makes a point to give something back to the community. As VP of the Culinary Education Foundation (CEF) of the Center for Culinary Arts (CCA) in Manila, he provides scholarships to help the less fortunate pay their way through culinary schools. While some may be content with all these irons in the f ire, he is still open to new projects. With Chef Philip’s training and experience, opening his own restaurant, managing F&B for multiple sites, and creating his own company, one might wonder what’s left for him to conquer.

“...a good recipe has the same things you look for in a friend - honest, straightforward, but unique,”

Since taking the helm at Yats, Chef Philip has made the menu his own with strict adherence to using only the freshest, top-quality ingredients. The menu showcases his f lair for food and wine pairings, modern Mediterranean dishes, contemporary classics,and exotic gourmet fare. Practicing what he calls ‘purist food’, he believes that food is best when left to its own simple beauty. To capitalize on natural f lavors, Chef Philip provides a backdrop for the food allowing the ingredients to take center stage.

“I’ve always wanted to create a cookbook. Maybe collaborate with another chef on an East meets West cookbook or work with an industry organization to create a regional cookbook.” With his trademark professionalism, persistence, precision, positive attitude, and passion, whatever lies ahead for Chef Philip Golding will def initely be a success. www.dineasiaguide.com

Conceived primarily to produce high quality international events, The World Wide Womb traces its roots to club and concert promotions, handling some of the country’s top clubs and concert productions. WWW’s growing thrust is to bring together the industry’s biggest and most talented names to collaborate with and produce world-class events. Having produced countless foreign shows like Duncan Sheik, Jason Mraz, P.O.D. Ja Rule, and Manilas Biggest Dance Event DJ TIESTO’s 2006 Asian Tour to name a few, WWW is gearing up for bigger events in 2009. The organization’s defiant passion and thrust for creating superior events will guarantee Manila bigger acts and world-class productions.

PHILIPPINE

NIGHTLIFE BY: FRANCE MISA

DJ Manolet Dario

DJ John “00” Fleming

Domini Pimero & World Wide Womb founder Stephen Ku

satisfy our bellies::

ay it with me....NIGHTLIFE! Didn’t you get excited there even for a second? The word itself is quite interesting, what more if we were talking about the fascinating Philippines, right?

Ever since I could remember, my memories were mostly during the evenings because I am a night person. Back then, it wasn’t normal to see people awake during very late at night or very early in the morning. But since call centers invaded the country, night time has never been so alive. We are now used to seeing people leave their houses very early or come home very late. You can now see a mix of working people and party people in the streets of Makati, especially towards the weekend when most clubs are open. This starts from Thursdays onwards. In recent years, nightlife has really evolved and transformed. The so-called discos, which were open from Mondays to Saturdays, are no longer called discos. They are now called clubs. No, not the nightclubs that used to be places where older men frequented to have a dance with a “hostess”. Well, that’s not the club I am referring to. During my time, there were only two types of evenings in a disco. One was the regular night which played disco music. I remember that these tunes could not be heard over the radio. The other was the swing night. You could listen and dance to ballroom music, but the most famous one was the swing. Nowadays, people have a wider assortment of musical genres to select from. There is hip hop, RnB, house, retro, trance, etc. Club owners are not worried even if this means a divided clientele because there is a market for all. Club owners just have to be consistent in the type of music they want to present to their clients. This is where club promoters come in. Of course, they are all guided by the concept of the club owners who are getting younger nowadays. The one thing these promoters do have in common is their use of technology to reach out to clubbers. Today, it’s viral. You can send out hundreds of invitations via text, email blasts, or simply post them on social networking sites like Facebook or Multiply. This might be less personal but effective for younger people on the go. Lastly, the DJs are now the superstars of the clubbing industry. Having a fan base, DJs have their own respective styles and presently the featured attractions at clubs. The more successful clubs recruit the most popular DJs to become their own resident DJs. In Metro Manila, the undisputed leader in the clubbing

scene is Embassy. The famous super club at The Fort has been averaging 3,000 guests on weekends since it opened in 2005. Now on its 4th year, it continues to attract the spending crowd composed of young and affluent individuals who have always capped their evenings with this all-new c l u b b i n g experience. Owner Erik Cua felt that it was the perfect time for Embassy to fill the void in the absence of big clubs back then. He admits that the success of Embassy is because of its regular patrons who have found his concept more than appealing and completely out of the ordinary.

embassy

Cua gambled on introducing privacy and exclusivity to a much more refined clientele by opening Members Only at the same venue, and it paid off. The high-end lounge provides VIP services and privileges to members who pay consumable membership fees. People looking for some VIP treatment will truly receive one at Members Only. The highly personalized world-class service, sometimes to the point of pampering, is what makes the gentlemen’s club a frontrunner in the industry. Not wanting to rest on his laurels, Cua continued his constant reinvention and opened another club, Manor, at Eastwood City. Every night, the club offers two types of music to choose from playing on its two floors, the Basement and the Penthouse. Cua attributes the good reputation of his clubs from loyal promoters and good partnerships. When asked what makes a successful venture, he replies, “Find something you’re really passionate about. Something you really wanna do, something you won’t do for the money. The money will follow after. It will come naturally. If you’re passionate about something, it will be successful.” In Boracay, nightlife has never been the same since Hey Jude Bar opened in 2000. Referred to as Boracay’s party central, Hey Jude is the choice venue where the best and biggest summer events happen, combining pleasure and fun to make the experience affordable for its sophisticated clientele. Early on, US-born owner Jude Lee started learning the ropes at the age of 16, working at various jobs to support himself. Its name obviously taken from the Beatles hit song in the 60’s, the bar plays up-to-date music and serves the best cocktail drinks in town. “It’s all about commitment. This is why we have future plans of opening Hey Jude in Manila,” Lee reveals.

manor

www.dineasiaguide.com

satisfy our bellies::

Setting the standards in Cebu’s nightlife is Vudu, the only dual club that offers two different musical genres on two floors. A f t e r u n d e rgoing a major renovation in 2005, the club repositioned itself in catering to the cosmopolitan crowd a n d made its mark in t h e growing trend of clubb i n g . M a r keting Director J a j a ChiongbianR a m a considers Vudu as the benchmark of the latest trends in Cebu. “Because of our excellent customer service and continuous innovation, Vudu has been in the business for almost a decade now,” she states. 2005 also saw the opening of a sister club Formo, which is more of a restaurant and lounge that features theme nights showcasing genres from the past decades to the present day. Chiongbian-Rama continues, “We use online and direct marketing in promoting our clubs. This puts us in touch with our customers faster and provides guest interaction. Feedback and opinions are highly valued and greatly appreciated to enable us to identify opportunities for growth and improvement.” Another trendsetting place in Cebu is Z Bar, a champagne bar that offers a complete lifestyle under one roof. Located at The Tinderbox Restaurant, Z Bar is a cafe, cigar lounge, wine cellar, deli full of imported products from all over the world, and a fine dining establishment at the sametime. Seating only 45 people, one would feel quiet elegance when inside the bar, comfortable enough to enjoy the music, conversation, and exotic food prepared by their talented chefs. Owner Billy Mondonedo shares his secret to success: “Work hard and always keep the focus. It is what propels one to greatness.” Located in Lahug, Cebu City is Bellini, a champagne and 26

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cocktail bar intended to entertain guests in enjoying merriment and conversation. Soul and lounge music is played from 7 pm onwards on weekdays. Every Friday, it features the band “One Click” that plays bossa and jazz. On Saturdays, a “DJ” kind of music depending on requests features retro and house music. For patrons who choose to define quality, this is what Bellini offers. In Davao City, the recent surge of establishments has radically changed the nightlife landscape. As more and more players enter the clubbing industry due to streamlined procedures implemented by the city government, club enthusiasts have become choosy and wise where to spend their money. According to Davao City Tourism Chief Rizal Aportadera, despite unfavorable travel advisories, Davao City is a relatively peaceful city. “We have put in place security measures for people to really feel safe in going out at nights and walk outside even after curfew hours. Because of this, business is good.”

z bar

Riding on the wave of this promising situation is Urban Club, one of the hottest party places in Davao City. Targeting Davao’s elite businessmen, corporate executives, young professionals, and students, Urban Club started with the concept of a dance bar playing all genre of house music. The club also holds exclusive events and can accommodate up to 800 people. Owner Vince Tupas patterns his bar events to the gimmicks dished out by clubs in Manila to effectively market the club. He shares the key to staying long in the business. “You have to introduce fresh ideas, new gimmicks, and at the same time maintaining your standard.” So what are you waiting for! Put on your dancing shoes and feel alive all night long! Choose your wild from the wide array of music and services being offered by these clubs which are at par with clubs and parties in New York, Ibiza, and London, making the nightlife in the Philippines world-class.

urban club

satisfy our bellies::

NETWORK CULINAIRE BY: PATRICK ANTHONY MEILY

n recent years, demand for lucrative careers in the food industry has dramatically increased, not only locally but also abroad. As more and more students take courses related to the culinary arts, colleges and universities are lording over each other in introducing diploma courses in their respective curricula to attract enrollees who dream of working as respectable chefs in hotels, resorts, luxury liners, and specialty restaurants. This is the reason behind the founding of Network Culinaire, a group of 7 partner - chefs who have banded and pooled their resources together in bringing into the limelight their culinary school, food consultancy services, full-service catering, and travel and cooking show all rolled into one. The modern concept is designed to revolutionize the culinary industry and hope to build a loyal following through word-of-mouth marketing. Network Culinaire is composed of Dino Guingona, Raymond Martin Reyes, Richard Benjamin Lim, Raymund Ignacio, husband and wife Paolo and Rhea Aison, and Aileen Palomares. Their common denominator? Passion, and lots of it. “We all like what we do and love doing it,” relates Guingona, the so-called mentor of the group who graduated from the California Culinary Institute in San Francisco and has over a decade of experience with Ritz Carlton in California and Le Chalet in the UK. The respective backgrounds of his other partners are quite impressive as well. Reyes was formerly connected with Mandarin Hotel and presently runs his own catering company, Amaretto Food Services. Lim, a graduate of a prestigious culinary school in Manila, recently worked at Terry’s. Ignacio has been a restaurateur for 4 years. Spouses Aison had previous experience with M Café. Aileen Palomares is the owner of fast-food chain Tapsi ni Mamsi.

“Our core business is the culinary school,” Guingona declares. The school is called Technopark Culinary Institute which offers comprehensive short and diploma courses supervised by highly qualif ied chef instructors. Students undergo intensive, hands-on training in the 8-month diploma program, which has the lowest student-to-instructor ratio in the country. Classes accommodate up to a minimum of 6 students handled by 1 instructor for a more personalized approach and performance-based evaluation. Graduates are provided with, not only local, but also overseas employment opportunities in Macau, Australia, parts of the US, and the UK after undergoing 320 hours of on-the-job training. The 5-day short course teaches the fundamentals of cuisine using advanced modules, the pioneering batch

A group of young and talented chefs find themselves in the culinary mainstream and successfully turned their 4-in-1 concept into a reality.

Guingona is proud of the group’s one-of-a-kind service features. “We are the f irst and only culinary school in the country located inside a fully functional hotel, the Technopark Hotel in Sta. Rosa, Laguna. All our food and kitchen equipment are imported from China,” he boasts. Network Culinaire provides food consultancy services to new and existing restaurants to help owners in food quality and costs. At present, they handle the requirements of 3 boutique hotels in the South and several food establishments with multiple outlets. Their full-service catering offers dinner buffets and even dinners for two. Plans are also underway for the development of a travel and cooking show on local channel. In each episode, they will present their own original and diverse

Chefs Dino Guingona, Raymond Reyes & Richard Lim of which includes actresses Iza Calzado, Sunshine Dizon, Maui Taylor, Katya Santos, and actor Mark Anthony Fernandez. In the near future, the school intends to offer rigorous single-day courses on specializations such as food styling and food photography. “Our objective is geared towards proper education and proper discipline. We are the only one that has physical education in the curriculum administered by certif ied yoga instructors.”

For inquires, you may email Chef Dino Guingona at chefdino_g@yahoo.com

interpretation of regional specialties all over the country. With all these achievements tucked under their belts, Network Culinaire has the makings of a landmark venture destined to raise professional standards in the culinary industry. “We manage our operations one day at a time. Hopefully in a few years, we can turn the business around to be admired by those we have helped realize their dreams,” Guingona happily concludes.

www.dineasiaguide.com

“IT FELL ON MY LAP, MANNA FROM HEAVEN...” BY: BAMBI TORRES-CAMUS

Budding director Minco Fabregas reveals his insights how he became involved in the film industry.

ake a sneak peek into the busy life of Minco Fabregas, son of wellknown stage and f ilm actor, Jaime Fabregas. Stepping out of the shadows of his famous father, Minco is now building a reputation on his own, not onstage, but behind the lens as an up and coming f ilmmaker - a destiny he claims to have been “manna from heaven”. Having grown up in an environment that clearly gave him a niche in the arts, it is refreshing to know that he has f inally found the road where he intends to tread on, giving credit where it is due as to how he got to where he is now. It was a cozy evening dinner at the comforts of Chateau 1771, where Minco Fabregas obliged for an interview. Here is what he has to share.

WHAT IS YOUR PROFESSION? I’m a f ilmmaker. But you wear many hats in this profession - part writer, part producer, part publicist. On the set, I’m a director but I really think sometimes, all I do is watch. So I guess I’m a watcher. BEFORE DIRECTING, WHAT OTHER CRAFTS DID YOU GET INTO? Before, I was a drummer, painter, writer, musical arranger, and part-time real estate prospector. I still play drums for my church and my band, the ever so fun TriboManila. COMING FROM A FAMILY OF ARTISTS, WHAT INFLUENCE DID THIS HAVE ON YOU? The environment you grow up in def initely plays a huge factor in who you become

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as an adult. My Mom, Dad, and their friends are all artists one way or the other. I’m sure that’s why this world makes sense to me. But the thing is also grew up in a diplomatic household. My stepfather was an Ambassador. I spent half of my life with him. That’s probably why I have a grander vision for our country and our people as well. Filmmaking and diplomacy are actually very similar. WHAT MADE YOU DECIDE TO BECOME A FILMMAKER? It fell on my lap, manna from heaven if you will. I was burnt out as a commercial musical arranger and was about to leave the country when a friend mentioned that I join a f ilmmaking reality show called Hollywood Bootcamp. Eight Filipinos were f lown to LA to do a series of f ilmmaking challenges. The prize was a f ilm development deal with Bigfoot entertainment and a scholarship from the International Academy of Film and Television. By God’s grace, I won it. A year later, here I am - a baby director. WHAT MAKES YOU DIFFERENT FROM OTHERS IN YOUR PROFESSION? Well, one aspect is the international training I got. My teachers were from all over the world, so I guess my perspective is different. On that note, technically speaking, I think Filipinos are just as good or even better than foreign f ilmmakers. We only vary in content and budget. That’s it really. We can do what they do if only we have the chance. One more probable difference is that I know a lot of great and talented people who are very generous to me.

IF YOU WEREN’T A DIRECTOR, WHAT WOULD YOU HAVE BEEN? I would have been a full-time drummer. Oh, but wait, I already am one (laughs). For me, it’s just f ilmmaking at this point. Sometime in the future, I’d like to learn more about religion. Possibly study it formally. WHAT ARE YOUR MOST UNUSUAL, EXCITING, AND PRESTIGIOUS PROJECTS SO FAR? Directing the Dine Asia commercial (laughs). I think going to LA and working on a Hollywood set was very exciting and a major turning point for me. Studying f ilmmaking in an international environment right here in Cebu is very unusual. And winning Hollywood Bootcamp was probably the most prestigious. Not to sound overly dramatic but that really changed my life. WHAT DO YOU HOPE TO CONVEY TO YOUR AUDIENCE? Personally, I’d like people to question their existence and role in society. I know it sounds preachy and grand but if they can walk away from one of my f ilms and ask themselves “what if?” that would be great. Another wish is for them to just enjoy what they see and hear. Filmmaking is still a craft and if a few people walk away and say “nice shot,” that would also be very cool. WHAT WOULD BE YOUR DREAM PROJECT? My next project is my dream project (laughs). I just love shooting. I love being on the set. Preparing and f inalizing a project can get taxing but the actual shoots are such a joy. Any opportunity to f ilm is golden for me.

ART DEFINES NAVAL

While art imitates life, the life of painter Jose Guillermo Naval is defined by it. BY: KATHLEEN ASUNCION

he Merriam Webster Dictionary def ines art as a branch of learning that uses skill and imagination in the production of things of beauty. It is the quality, production, and expression or realm of what is beautiful, or of more than ordinary signif icance. To some people, it is an outlet. To others, it is a way of life. To Jose Guillermo Naval, it is more than that. Unlike some artists, Naval did not attend art school. However, he has always been exposed to art. In his younger years, he attended the Don Bosco Technical Institute and later on went to study Anthropology at the University of the Philippines. He decided to become an artist when he was working as a curatorial assistant at the Ayala Museum. This enabled him to be around paintings most of the time. It was then that he realized that to really preserve culture, it is better to become a creator than just be a person who views culture through a glass window in a museum art gallery. Naval started taking art lessons that were available during weekends. Sculpting kept him busy for some time. While working on a project, he likes to let it sit and think about it for a few days before continuing to f inish his work. However, when he got married, the lack of space for his sculptures veered him towards a different medium. He then started to draw and paint on paper. Naval found out that it was very liberating for one did not have to worry about gravity. He discovered that indeed, it is more satisfying to work when one is not boxed by limitations. The rules of

perspective, light, and shadow did not appeal to him and he favors free space more. Also, he has always liked abstract art so he started doing it more often. Eventually, some people saw his work and he was later on invited to join group exhibits. However, Guillermo does not stick to abstract art alone for he believes that in order to be pure, it is better to be undef ined. His works are mostly abstract and f igurative. He is most comfortable using acrylic for his paintings for it dries faster and it suits his working habits. According to him, it is also easy to integrate with other media. Painting is not the only art form that Naval has done in the past. A few years ago, he was convinced by a friend, Bobby Nuestro, to participate in performance art. As opposed to painting or sculpture, performance art involves the use of non-traditional materials as well as the use of the performer’s body. According to Naval, this art form was “a digression for him but it was an eye-opening one that made him more aware of the visual artist as a materialist, a thinker, and a creator who is deeply connected to the spectators of his art.” He further states, “When you do performance, you shorten the space between you (and your spectators) because you try to produce something visually that is not yet formed in their minds, yet the spectators have expectations. You try to produce something visual via gestures or use of light materials that you and the spectators will instantly or almost instantly recognize as art.” An artist doesn’t just produce a masterpiece out of thin air. He needs an inspiration and a catalyst to invoke moods or emotions that will lead him to create a work of art. For Naval, his inspiration comes from other people who like art as well as the works of other artists, writers, and musicians. Unexpected everyday life experiences also serve as motivations since these make him see ordinary things in a new light and inspire him to investigate them in his own way. Naval says painting is the way that culture has opened up for him to investigate his existence, his relationship with others, and with his immediate environment. He adds, “Since each life is unique, this is what makes my paintings unique. On the other hand, that uniqueness is not my concern for if it is there, one cannot escape it.” His primary concern is “sincerity in his work and to take on subjects and paths that he truly believes in.” When asked about his own personal def inition of art, Naval states, “Art is one of many ways in culture that allows for the individual member to explore his life, its connection to others and to things that oftentimes are not clearly def ined to that person. It is an attempt at a more authentic existence. There are as many different levels of art as there are artists. Some artists take culture as it is and work within boundaries set by others, while other artists attempt to enlarge those boundaries by challenging cultural assumptions or questioning cultural values.” Jose Guillermo Naval is one of the most recognized painters in Manila. He has participated in various group and one-man exhibits. His upcoming exhibit at the White Wall Gallery along Bagtikan Street in Makati will take place in August 2009.

www.dineasiaguide.com

satisfy our bellies::

famous adobo, morcon, or caldereta, one can’t help but reminisce childhood memories where once upon a time, you were the child running around the garden while the adults were painstakingly preparing the dinner table and turning it into a central masterpiece filled with delectable dishes fit for the occasion.

And like any tradition, a reunion will not be complete without the massive selection of famous all-time favorite Filipino dishes. These are the dishes one grew up with that bring the spirit of celebration and family unity. As you savor Grandma’s

This distinct Filipino tradition to this day is still very much in practice. It is one Filipino trait that we are proud of. This special gift from our ancestors is one that should be cherished. It should be passed on to our children and our children’s children and it will surely be around for many generations to come.

raditions are what make a culture truly its own. They may be simple things like calling an elder brother “kuya” and elder sister “ate” or a tradition as grand as the annual town fiesta honoring a patron saint with colorful parades and street dances. Among all these, there is one that stands out as our very own – family reunions. It has been the long-lasting tradition among Filipinos to hold these special gatherings of their families from all levels of affinity and consanguinity most especially during the holidays. Relatives of all ages get together at this time of the year in a festive atmosphere of food, drinks, and music (usually overflowing) to say hellos, ask how-are-yous, and share unforgettable experiences in life during the past year.

FAMILY REUNIONS -

The recipes are as much a part of the tradition as the gathering itself. Many of these homegrown recipes are like family heirlooms that have been handed down from generation to generation. Like the secret to making the best kare-kare using only fresh ingredients cooked exactly the way that your great grandaunt did over fifty years ago.

the filipino way

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with wines + spirits::

WINE MUSEUM? WHY NOT?

he Wine Museum, which opened only in October 2008, is a 3-in-1 concept planned and developed by Ralph Joseph, together with his brothers Bobby, Ronnie, and Raymond. The museum houses a restaurant and wine bar, a wine education and training center, and a 9-room hotel located in a four-storey property along Aurora Boulevard (formerly Tramo Road) in Pasay City. The restaurant and wine bar on the first floor greets fine dining patrons with its very own wine vending machine known as “WineStation,” a patented brand from Napa Technology in California. The machine carries a selection of 24

wines dispensed at varying portions of 25ml. for a taste, 75 ml. for a half glass, and 150 ml. for a full glass, all offered at wine shop retail prices. The restaurant serves an innovative cuisine largely influenced by Spanish culinary heritage at very affordable prices compared to other establishments. The wine bar boasts of a selection of more than 400 local and imported labels, from table wines such as the low-cost Sol De España to vintage wines such as the expensive Chateau Margeaux. The interiors are simple but elegant. Minimalist décor on the walls complement the subdued lighting and setting, using shades of brown and white fabric on the tables and chairs. The place also holds regular wine tasting events every Thursday and has been a favorite venue for wine dinners held once or twice a month sponsored by hotels for the presentation of new premium wine brands into the market.

The first of its kind in the country, this ambitious project took two years in the making. Now, coowner Ralph Joseph takes pride in its rave reviews.

The second floor is where the wine education and training center is located. The center conducts a Basic Wine Appreciation Seminar using structured learning in a series of whole-day lectures teaching the fundamentals of wine howtos: serving, drinking, handling, and tasting. The basics are incorporated into a semi-advanced curriculum that can accommodate up to 30 students per class, introducing them to the history, processing, varieties, and food and wine pairings including employment opportunities. Students are also taught values education to instill in them the right kind of attitude towards wine appreciation. Here, the walls are decorated with various wine artifacts which provide relevant information on the wine-making process. The hotel occupies the third and fourth floors. The family-oriented air-conditioned rooms are categorized into standard, superior, and suite with private bathrooms, refrigerators, cable television, and unlimited high-speed internet access. The bed linens, comforters, and pillows are similar to the beddings used by 5-star hotels. Ralph Joseph, who considers himself more as a wine enthusiast, uses his management skills from Adamson University and Colegio de San Juan de Letran in supervising the daily operations of the Wine Museum. He is also behind Ralph’s Wines and Spirits, the largest family-owned wines and spirits retail company established in 1975 with 18 outlets all over the country. The company’s fully refrigerated and all-concrete wine storage area located at the back of the Wine Museum has an area of 600 square meters, 30 feet high, with insulated walls and stores a minimum of 5,000 cases containing

BY: PATRICK ANTHONY MEILY

60,000 bottles of wines. “Unlike today, it was very hard back then due to import restrictions,” Ralph recalls. Then why go into the wine and spirits business? “Drinking is a way of celebrating life. It is the major key component of every celebration,” he replies candidly. This principle has turned the brothers Joseph into staunch advocates against fake spirits. “We were the pioneer in fighting the proliferation of fake spirits for the past three decades,” Ralph proudly states. Their vision, conspicuously displayed upon entering the Wine Museum, sums it all up: Exquisite Wines. Excellent Pleasures. Lasting Experience. WINE MUSEUM

2253 Aurora Blvd. (formerly Tramo Road), Pasay City Tel. No.: +63 2 832.2523/ +63 2 853.7421 Fax No.: +63 2 832.2624

www.dineasiaguide.com

with wines + spirits::

WINES IN VOGUE

BY: DENNY WANG

FOR THE NEXT DECADE This 2-part series is a heads-up - if you will - on what wines will be in style for the next 10 years.

aster than we can learn to spell Barack Obama and Joe Biden correctly without consulting Google, our beleaguered first decade of the new millennium is poised to give way to an equally ominous second decade, one that smacks of changes in every corner. Change being the only constant left in modern times, our relatively peaceful and uninspiring world of wine shall no doubt have its share of shake-ups and bow-outs. Ten “new” wines have been pounding on the walls of the fortress that have kept wine drinkers jailed to the likes of Cabernet Sauvignon and Chardonnay. The monopoly of Sauvignon Blanc, Cabernet, Shiraz, and Merlot are poised to collapse. Surely, there will still be the odd old-timer who would stick to his trusted Shiraz, but for those who are switched on to what’s hip and hot in town, it’s time to expand that vocabulary a little, at least enough to include these names: Grüner Veltliner Côtes de Castillon Nero d’Avola Touriga Naçional Cabernet Franc Côteaux du Layon Barbera Pinotage Riesling Tempranillo We will cover the first five in this issue and discuss the remaining five in the next. Grüner Veltliner is a full-bodied blockbuster white wine from Austria. It is not for the faint of heart, but for those who don’t like to dig and brush like archeologists looking for a find in the flavors of their wine. GV announces its presence like a revived mummy in a hurry to settle centuries of revenge. It is not entirely a surprise that GV has

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amassed a cult following in the US. T h e r e , they later coined the n a m e “Gru-Vee.” Q u i t e u n d e rstandable a c t u a l l y, conside r i n g Grüner Veltliner isn’t the easiest word to pronounce especially after a few glasses of this typically high-octane wine. Among many, there are two factors that would ultimately propel this white wine from Burgenland Lower Austria into stardom even overseas: (1) it is extremely food-friendly and can handle Asian cuisine much better than Chardonnay and Sauvignon Blanc, since Asian cuisine is invading restaurants all over the world including staunch defenders of classic cuisines; and (2) it is versatile – like Chardonnay – so skillful wine makers can literally craft different wines out of the same grapes, like a painter could with a blank canvass, and they have been doing it with Chardonnay in Burgundy for centuries, all along loving every vintage of it. But there are also two reasons that might stifle its popularity if complacency allows them to carry on without restrictions: (1) the price, in my humble opinion at least, is out of whack when a fairly ordinary (but good) Grüner Veltliner carries a price tag that one would suspect to have been mistakenly exchanged from a Meursault or a Puligny-Montrachet; and (2) production quantity is still small, which means

producers don’t really need to export GV beyond their neighboring Germany, Switzerland, and perhaps Scandinavian countries, all of which have always been fans of Austrian white wines. A veritable bottle of Grüner Veltliner has an aromatic smell of green asparagus often with a vegetable overtone. The palate is complex and full of exotic tropical fruits, lentils, and white pepper. The wine can be quite substantial and can age well for over a decade, giving it enough time in the bottle to produce tertiary aromas and flavors that only age can instill in a wine. Only the fabulous Condrieu and the great White Burgundies have these qualities. Although one might find a GV tolerable at p550 a bottle, expect to shell out p1000 for one that will tell you the real story about the grapes behind it. Côtes de Castillon is not a grape but a relatively l i t t l e k n o w n w i n e region in Bordeaux. Its wines are totally overshadowed by its adjoining n e i g h b o r, St. Emilion, w h i c h b o a s t s m a n y superstars like Cheval Blanc and Ausone. In these famous wine-producing towns of Bordeaux, sloping farm land with lousy soil and dubious exposure to hostile weather commands a hefty price of €800,000 a hectare. Smart new

money found its way to so-called satellite communes. There, they sank their teeth into rundown capital-malnourished estates and turned them almost overnight into shiny Chateaux armed with an arsenal of modern equipment both on the vineyards and inside the winery. I have been wallowing in the obscurity of high-quality wines from Côtes de Castillon for decades, and it is with great reluctance borne out of shameless selfishness no doubt, that I painfully let the proverbial cat out of the bag on this best-kept secret. Alas, positive reviews by wine critics have caused the prices of these wines to rise as we speak. But thankfully, there are still many new and obscure Chateaux that are starting to make great wines sold at darling prices. Thanks to sub-prime money poured into the improvement of their facilities. A good Côtes de Castillon goes for p850 and up while St. Emilion or Pomerol Chateau would set you back at least 50% more. Their wines are similar to St. Emilion – supple, warm, fleshy, easy-to-drink, and well-balanced. They are yummy with steaks, lamb, pasta, and all sorts of red meat and poultry. They also go very well with your pocketbooks, which are quite a pairing, isn’t it? Nero d’Avola - “the Black Grape of Avola” - is the name of a grape that is prevalent in Sicily where life is spent in gusto and p e o p l e search for delicate charm and elegance as much as they look to be insulted by a Don of a feuding family. N e r o d’Avola is relatively new compared to the history of other wines from Italy, such as Chianti, Barolo, Brunello, and Prosecco. Often characterized as the Syrah of Italy, the wine is typically high in alcohol (14% or more is very common compared to 13% for a full-bodied Bordeaux), anything but shy to flaunt its flavors and plenty to chew on in the mouth. Older bottles have proven that the wines have good mid-term aging potential, a quintessential quality for greatness

in wine. This is a full-bodied wine packed like a fruit bomb with an ebullient personality always eager to please. Wine makers often have to exercise extreme restraint – a painful exercise considering their hot-blooded heritage – just to keep the wine within drinkable alcohol levels. If left unchecked, as some did in the past, the wine can easily weigh in at 18% ABV (Alcohol By Volume), where smoking is a definite no-no while drinking this stuff. Toned-up Italian cuisine is dominating middle-class dining just about everywhere on the planet, including China and Korea. It is threatening to rebel against Italy’s own classic cuisine itself. Nero d’Avola has the weight to match up with hearty dishes, not just Italian but all sorts of cuisines. The high alcohol strength interacts nicely with salty dishes of the Orient. The abundant fruit flavor in the wine helps make it versatile with a variety of fusion dishes. However, a lack of acidity is often the Achilles’ heel of Nero d’Avola. Most of the high-altitude vineyards and some in coastal towns benefit from rapid evening cooling that creates an adequate intra-day temperature delta for acidity to develop. The bottom line is we have to pick and choose. One can taste an authentic Nero d’Avola for p650 and some less agreeable renditions for a bit less. Touriga Naçional is something really special. If you are a fan of PORT, then you’ve been enjoying wines made from this grape all along. The greatest PORT wine in the world - the noble house of Quinta do Noval – produces a very rare and special bottling of Vintage Port made entirely from Touriga Naçional. That’s quite a tribute to a grape. W h a t will certainly emerge in bursting fashion is the dry red wine made from this grape and labeled as varietal – wine that is not called by the name of a Chateau of a district but by the grape variety. The thick-skinned Touriga Naçional grapes make powerful wine that is dark

in color, with aromas of concentrated ripe berries and dark fruit flavors, smooth texture with a fair bit of tannin – essential for long-term aging but makes the wine difficult to approach when young – and good acidity. These are serious wines that can achieve greatness and not just popularity. This is Portugal’s big chance for an Oscar. There is no doubt that one or more superstars will emerge from Portugal before the next decade is over. These superstars will rank among the elite group of Spain’s Vega Sicilia, Australia’s Grange, California’s Screaming Eagle, France’s Romainee Conti, and the 1st Growth Chateaux of Bordeaux. For now, prices are still quite reasonable – p1000 for an everyday bottle and about p3000 for something very special. Positive reviews from those dreaded critics have pumped smoky ideas into the heads of many Portuguese producers. If your cellars are light on Touriga Naçional dry reds, consider yourself perilously late in the game. But you are still furlongs ahead of your peers if you write your checks very soon. Efficacious food pairings are robust red meat dishes, even spicy Spanish/Portuguese and China’s fabled cuisine from Shanghai. Cabernet Franc, also known as Bouchet and Breton, is one of t h o s e u n s u n g heroes long overdue for some recognition. CF is often used to enhance the structure and flavor intensity of an otherwise flabby wine. But would you believe that Cabernet Franc is the dominant grape used in the legendary St. Emilion wine Cheval Blanc? What has kept it out of the mainstream was a little nasty streak of herbaceous and green grass quality that, if not handled properly, would sentence the wine to mediocrity with no possibility for parole. Slowly but surely, CF-based wines have gained grounds. Thanks to brilliant efforts made in old and famous French regions in the Loire Valley, namely: Chinon, Fronsac, Bourgueil, and Saumur. Over the next few years, they may www.dineasiaguide.com

(cont. from page 35: “Wines in Vogue For the Next Decade” by Denny Wang) remain relatively obscure and that makes them an excellent buy for those whoare in the know. But our luck will certainly run out sooner ratherthan later and then, just like all good things in life, Cabernet Franc will also come with a price. Cabernet Franc is lighter and fruitie rthan Cabernet Sauvignon, exuding violet, strawberry, cherry, and blackberry aromas. Its supple tannins make the finish smooth and amicable. That’s a lot of virtues for a wine that only asks you for p500. Things don’t get much friendlier than that in France. The next time you take a break from counting cholesterol and find yourself staring down at a piece of juicy rare red meat, Cabernet Sauvignon and Merlot are not your only options. Ask for a Franc instead. The low acidity, firmly structured and flavor-intensive qualities of the wine will interact nicely with the fat and protein. And it will also save you a few bucks to spring for dessert and a double espresso, too. Restaurateurs and F&B professionals would do well to know about these wines ahead of your customers. For a wine enthusiast and a collector, it pays to get in on the action before everybody else jumps in and causes the prices to skyrocket. And lift off, these prices surely will. Remember Pinot Noir? It used to be affordable until the film “Sideways” exposed the lot of us to its greatness – a connoisseur’s choice. Later on, everyone learned how to pronounce Pinot Noir properly and said goodbye to friendly Pinot prices forever! If you have any comments or questions, you may email me at Denny@Yats-International.com. See you in the next issue where we will feature the remaining five wine FADS. Until then, remember to drink less, drink better.

WINTER/SPRING 2009

Spanish Wine Cellar and Tapas Bar

Experience Spain that is rich in tradition, culture, and history. BY: BAMBI TORRES-CAMUS

t is no secret that many Filipinos love to unwind while drinking their lager, spirits, or cocktails. Wine was reserved for special occasions or romantic dinner dates though nowadays, Filipinos are appreciating wines more and indulging themselves more often. You really don’t have to be a connoisseur to enjoy a glass of wine. If you’ve been looking for a comfortable and affordable place to enjoy your wine and food pairings, the perfect place is Barcino Spanish Wine Cellar and Tapas Bar. Barcino, which is Latin for Barcelona, is remarkably reminiscent of stepping into a bar typically found in Barcelona, Spain. The Spanish interiors of floor tiles, wooden furniture, and wine

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barrels used as table stands give the place a European ambiance conducive for relaxing, unwinding, and getting together with friends. Why not? This is where some of the Spanish owners are from. Who would be the most excellent judge to the best of what Spain has to offer? But people who grew up and travelled all over Spain visiting wineries and tasting different wine varieties just to be sure they bring only the finest here in the country. Why Spanish wines? According to the manager Sergi Rostol, “Spain is the top exporter of wines. It is a country with many vineyards. It has 69 different regions for wines where every single region is regulated. Since we have so many lands, we produce a lot of wines. The reason that prices can be lowered

is that Spain produces so much wine. In Spain, you can go to a restaurant and order wine or water and the price is the same. Every country has table wine and Spain has a lot because of these. Spain also produces excellent wines.” Another special feature of Barcino is their bodega where they display an outstanding array of Spanish wines that you may choose from. Since its opening in Ortigas in late 2006, Barcino has commanded a great following, which prompted the opening in early 2008 of their second branch at The Fort. To complement their variety of wines, Barcino offers a delectable menu of authentic Spanish dishes. Choose from a wide array of tapas like the Tapas Barcino, a mouth-watering platter of

BY: BAMBI TO

lumpiang sobrasada, tortilla Española, fried chorizo Bilbao, ensalata Rusa, and datiles con bacon. Or try their home-grown specials such as paellas, callos, and the all-time favorite fabada. But the most noteworthy highlight of Barcino is the really low and affordable prices of bottles of quality wines. This is because they are the exclusive distributors of these wines. They are importers of Spanish wines in the Philippines carrying over 100 different labels. Barcino is proud to be the exclusive distributor of one of the biggest Spanish wineries, Gonzalez Byass, that produces fine wines such as Beronia, Rioja, Nectar, Pedro Ximenez, Altozano, and Cara Vilarnau. Among their wine selection is the Spanish Cava. A duelling rival of the Champagne, Cava has been produced for over 140 years. Created with its own grape varieties, Cava is produced the same way as Champagne where the bubbles are not added artificially, giving it high quality and taste at a better price. For celebrations that deserve a bubbly impression, then the Spanish Cava will suit your taste. Barcino continuously conducts research to provide their market with good wine selections. Sales and Marketing Manager Virginia Lopez believes

ORRES-CAMUS

that “you have to be open-minded. For example, South African wines and New World wines are starting to get better.” She adds that “Therefore, you cannot isolate a specific region for good or bad wines, but you have to take time to try for yourself different wines to tell which ones are good or bad.” Barcino has now included carefully chosen South African and Portuguese wines in their catalogue. The wines available at Barcino are exactly the same price if one dines in or takes the bottle home, the more reason one should wine and dine at Barcino Spanish Wine Cellar and Tapas Bar. Let the personalized service from their trained staff familiarize you to some of the most exciting wines of the world.

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

www.barcino.com.ph

www.dineasiaguide.com

to flatter our cravings::

TRENDY

Tagaytay Treats Taking that much-needed vacation? Chill out and loosen up at two of the most talked-about weekend getaways in Tagaytay. BY: LESLEY DAWN A. CABAL

ne of the best things about living in the city is knowing that it only takes a few minutes’ drive to the second summer capital of the Philippines.

Tagaytay is a popular respite for those who want to unwind over the weekend. The cool and crisp climate all-year round never fails to attract people to come over and forget the hustle and bustle of city life. Land accessibility is not a problem either, as Tagaytay is strategically located near the boundaries of Cavite, Laguna, and Batangas provinces. It is only 55 kilometers away from Manila via the Aguinaldo Highway. Despite its nearness to Metro Manila, Tagaytay has retained its rustic charm and alluring atmosphere. Visitors keep on coming back because there are always new places to visit, new activities to experience, and new restaurants to explore. It is also a welcome breather for those who just want to spend some time to relax and be one with nature. Tagaytay is the ideal getaway for friends, families, couples, and even individuals because it offers something for everyone. It is a great picnic destination with a panoramic view of the captivating Taal Volcano. It has establishments for romantic hideaways and unforgettable dates. The lure of the idyllic scenery surrounded by lush pine trees makes an exciting day trip for an intoxicating weekend. Nestled in the heart of scenic Tagaytay is The Boutique Bed & Breakfast, a 7-room hotel that caters to honeymooners, weekenders, balikbayans, families, and everyone

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who loves to relax. Established in October 2005, the unique concept was developed to capture the image of a boutique hotel which offers the very personalized services of a bed and breakfast. Happy Ongpauco, one of the owners who comes from the famed Ongpauco clan behind the Barrio Fiesta Group of Companies, was motivated to open the hotel due to her fondness for travel adventures and her passion for food and culture. “The Boutique of Emotions” is the only hotel in the world inspired by romance wherein every room is named after an

emotion involved in the process of falling in love: dare, desire, dream, escape, love, lust, and surrender. The interiors provide a dramatic mood complemented with ambient lighting and a mixed texture of colors that further enhance feelings conducive to romance. With available room massage service, the hotel offers reasonable room rates inclusive of a complimentary hearty breakfast good for two persons. The bestseller is the rib eye tapa breakfast served with two eggs, garlic rice, atsara, fruits, bread with butter and jam, and a choice of coffee or juices. Room rates also include, among others, a 10-minute cold stone facial massage for two, hot chocolates with fruit fritters before bedtime, a selection of DVD f ilms, and board games to spend some leisure time with. Aside from all these amenities, clients are given the freedom to personally choose their own body essentials.

The Hacienda is suitable for out-of-town conferences held in open pavilions for dynamic CEOs and their associates - powerful young achievers who need to make important decisions, making the place an ideal f irst-class vacation resort. All structures and landscaping at the Hacienda were designed by Kuh herself. To date, it has been consistently receiving rave reviews for its interestingly unique and fabulous elegance, laid-back environment, attention to detail, impeccable service, and for its superb food. The Hacienda is not your usual resort or hotel. It is the perfect place you come home to where you can be the best person you want to be, a world where you can luxuriate in style and revel in your moods and fancies in an instant.

Bask and experience that highly personalized touch at The Boutique Bed & Breakfast.

Come and celebrate life in a world of endless possibilities at Hacienda Isabella.

Just a little off from the city center of Tagaytay located in Barrio Carasuchi is Hacienda Isabella. Named after her only daughter Isabella, diva Kuh Ledesma shares this beautiful hacienda that has an expansive garden and lawn, several farmhouses, and cabanas complete with f ireplaces to provide cozy overnight retreats for those who want to escape from the city. There is another huge garden for children to frolic in, pavilions for billiards and other games, a library, a courtyard, a swimming pool, and a restaurant that serves comfort food and pastas. The venue is ideal for wedding ceremonies and receptions, intimate parties and get-togethers, weekend retreats, team-building seminars, corporate launches, bed and breakfast, and also for outdoor concerts.

As one of the leading tourist destinations in the country, Tagaytay doesnâ&#x20AC;&#x2122;t disappoint in providing vacationers with a sense of wonderment and pride. So in the mean time, forget about Tuscany or Swiss chalets. Just drive to nearby Tagaytay and let your imagination take you to some kind of wonderful. THE BOUTIQUE BED & BREAKFAST #45 Aguinaldo Highway, Tagaytay City Tel. No.: +63 46 413.1798 Fax No.: +63 46 413.1885

www.theboutiquebnb.com HACIENDA ISABELLA

#8 Carasuchi, Mendez, Cavite Tel. No.: +63 46 551.7253-55 Fax. No.: +63 46 551.7251

www.haciendaisabella.com

www.dineasiaguide.com

pampering wellness::

nourish the soul & CULTIVATE WELLNESS BY: WEENA MEILY

ccept new beginnings. Renew your self today. Reclaim your space. Refresh your spirit. This article is intended as an eye-opener for you to begin a new path in understanding life and, in particular, believing that within each and every human being there resides a need to nurture one’s inner guidance. In our own unique way, we are all committed to our work, business, craft, trade, whatever you call it, these are the things that preoccupy us and fill our precious time. We are aware that the hurriedness of life transports us to our goals, objectives, and still we find a certain emptiness in all these. We accumulate much and end up needing more.

life, base life, inner guidance, depths, the labyrinth within that connects us to our material life, human life, flesh life. Many experts believe that the soul and the body are so much interconnected. Unfortunately, we have separated the two because of the many activities that disconnect us to this power. We are losing the sense of soul. The cultivation of “soul life” is an engagement with the most mundane and transforming this into a certain sacredness that finds in its innermost, the sense of meaning that we hope for.

Between the “accumulating much” and “needing more”, there seems to be a space that is unnamed. When something like this occurs in life, it means that your peace and your harmony are at risk. Usually, our emotions take over and we find ourselves steeped in anger, loneliness, resentment, jealousy, envy, lust, and bitterness.

Our culture is a busy culture. Often, we feel there is not enough time to do the things we want to do - that badly-needed haircut, clean that closet, cook a perfect omelette, do some gardening, or even take that REST! We have declared and even taken it as a hard truth that there is no time to care for our well-being. I have always said this again and again in my talks: “You can’t give what you don’t have”. True enough. What else can I give when I myself am depleted? My life coach has impressed in me one of Life’s basic truths: Life gets better when we take time for our SELF.

As we are so committed to our work, we should also commit to matters of the Soul. Soul is inner life, interior

Does that sound selfish? On the contrary, it is indeed the first step to the gracious art of GIVING. There are

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many things we want to do but can’t seem to make it happen. There may be some things that can get in the way. Sometimes we know we need something but can’t seem to identify that need. In the next series of articles, we shall tackle the process of cultivating interior life. I will be mentioning many readings, articles, quotes, and sharings from people who have chosen a path in life that has brought them to the peak of success – poets, writers, leaders, thinkers, saints, theologians, monks, and rock stars all ordinary people, but because they chose to be what they can become and cared for a “soul life”, their lives have made a difference in their generation. Life is precious. It is a gift. This is why we should care for it. We reconcile with drifting relations. We smile even for a brief moment. We struggle to love. We spend time to carve a niche in this world and hope to make our mark. But somehow, our histories and her stories did not provide for our dreams. The challenge is: How do I provide for that gap in the here and the now? A wonderful thought from Marcel Proust comes to mind: “You have a soul in you of rare quality; never let it starve for lack of what it needs.”

Behind the lens of...

Storyteller, film maker

f there is anyone who is the ultimate authority in beauty and wellness, it is none other than Cory Quirino. She has been the quintessential symbol of Filipino women in leading them to their personal road to beautification. There is no beauty secret that she has not revealed and shared to women all over who has crossed her path. Having devoted most of her life to discovering the secrets of staying and looking young, this elegant lady has the best desire to empower the working Filipina and housewife at heart. “I want to make beauty and health affordable to everyone. So I think, my life’s purpose here in the Philippines is to make everyone more beautiful and healthier and I thought maybe, the best way is to put up a shop that not only sells beauty products but teaches healthy lifestyle options,” Cory states proudly. Springing from her deep desire to uplift other women, she launched the first branch of Cory Quirino’s “World of Wellness” last November 28, 2008 at the V-Mall in Greenhills. The one-stop health and beauty shop provides care for the body, not only externally but internally as well. “I personally handpick all the products being sold, which I feel people should include in their healthy lifestyle” she states. Her merchandise are those which she highly recommends. Every product displayed has her seal of approval for beauty, health, and wellness, confirming

C ORY ’s WHOLE NEW WORLD Renowned beauty and wellness expert Cory Quirino opens “World of Wellness” that showcases products for staying and looking young.

the credibility of each and every item being sold. “Because many people don’t know exactly where to begin, we take time to cater to their individual needs, up-close and personal. Being considered are all aspects to a woman’s body type, physiological make-up, and even being sensitive to their economic concerns.”

BY: BAMBI TORRES- CAMUS

Cory’s favorite beauty product is the Coco Zen line. The entire line she created is virgin coconut oil-based that includes roll-on perfumes, make-up removers, and moisturizers in one. Hand creams, body mists, hot oils, and vitamin A, C, and E soaps are available in rose or citrus. Cory believes “it’s complete and this is exactly what a woman needs. It also contains all my goals in life, to make beauty available and affordable.” If you decide to visit the store and chance upon Cory’s presence, she will even personally attend to your beauty inquiries and recommend a beauty regimen tailor-fit to your personal needs. What a treat! On beauty and wellness, don’t take risks. Take it from the expert! www.dineasiaguide.com

pampering wellness::

PRANA YOGA Look at life in a different light and reward your senses with the modern fitness regimen offered by this yoga studio. BY: PATRICK ANTHONY MEILY

he word Yoga is derived from the Sanskrit root yuj which means to bind, join, attach, or yoke. It is a discipline that broadens the mind, develops the body, and enhances spiritual growth, thus achieving union with a Higher Power. According to the Yoga Alliance, a US-based non-profit organization that sets standards, fosters integrity, provides resources, and upholds the teachings of yoga, this discipline relieves pain and stress, makes breathing better, increases strength and flexibility, manages weight, improves circulation, conditions the heart, and aligns the body through physical exercises called Asanas.

True to these benefits is Prana Yoga, a boutique studio that teaches Vinyasa Yoga, a flow of body movements from one pose to another combined with attention to specific breathing techniques. It has two components – sequencing and rhythm. Prana Yoga teaches three types of Vinyasa Yoga. The Dynamic Flow challenges muscular strength, aerobic endurance, flexibility, balance, and mental stamina, all meant to energize. The Gentle Flow is taught at night before ending the day as a wonderful way to wind down from all the daily stresses in life for relaxation and calm. The Hot Flow is practiced in a heated room. It warms and stretches the muscles, ligaments, and tendons intended to detoxify and cleanse the body. In Sanskrit, Prana means breath, respiration, life, vitality, wind, energy, strength, and connotes the soul. It is the vital force that flows through the physical body. By learning to control your breathing, you control the energies that flow throughout your body and ultimately, you can control your mind. Founder and certified yoga instructor Ina Sibug relates what inspired her to open her own yoga studio. “I have always been an active person. I started formal ballet lessons at age 7. When I was 18 years old, I was already dancing

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professionally with a ballet company. After college, I would always enroll in an exercise studio or gym. I couldn’t really see myself without any form of exercise,“ Ina recalls. What actually influenced Ina to pursuit her passion was because of the comments made by her husband: “You’ve been doing this all your life and you’re good at it. Why don’t you teach?” These seemingly innocent remarks paved the way for her to apply as a teacher in one of the largest gym chains in the country and the rest, as they say, is history. Owing her experience to her international trainer Vincent Tam, Ina successfully completed her 200 hours of yoga training and recently received her certification as a Professional Yoga Instructor registered with the Yoga Alliance. “Of course, all my instructors at Prana Yoga are also certified by the Yoga Alliance,” she declares. Ina would like her yoga teachings to focus on Yamas (abstentions) and Niyamas (observances), two of the eight steps described in the Yoga Sutras, the findings of ancient Yogis on how to bring the mind under conscious control compiled by the Indian sage Patanjali. The Yamas teach about the truth, non-violence, control of sexual energy, and non-covetousness. The Niyamas educate students on austerity, purity, contentment, self-study, and surrender of the ego. She feels that practicing these steps will bring about peace and enlightenment. “The teachings are universal. I think that whatever religion you practice, this will adhere to the same principles found in the Yamas and Niyamas.” PRANA YOGA STUDIO

Unit 231 LRI Design Center 210 Nicanor Garcia St. (formerly Reposo), Bel-Air II, Makati City Tel. No.: +63 2 403.0758

www.pranayoga.com.ph

A GUIDE TO THE BEST RESTAURANTS IN TOWN

RESTAURANT LISTING

PHOTOGR APHY: G-NIE AR AMBULO * PHOTO SOURCE: CAV WINE SHOP - CAFÉ

PHILIPPINE MAP

ILOCOS NORTE BAGUIO

LUZON

PAMPANGA

METRO MANILA CAVITE NAGA BORACAY CEBU

PALAWAN

VISAYAS

BOHOL

DAVAO

MINDANAO 48

WINTER/SPRING 2009

LUZON MAP

MAP SOURCE: CICADA FOUNDATION MAP SOURCE: CICADA FOUNDATION

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luzon restaurants :: MAKATI

TAGUIG

52 54 55 56 57 58 59 60 61

69 70 71 72

ALBA CHATEAU FELIX LE SOUFFLÉ MELO’S NU.VO OKURA PURPLE FEET SENTRO

BAGUIO 73 74 75

ILOILO

MANILA

NAGA

LA COCINA DE TITA MONING

FOREST HOUSE LE CHEF AT THE MANOR

PAMPANGA

MANDALUYONG FLORABEL

AUBERGINE CAV GAUDI THAI AT SILK

THE YATS RESTAURANT LA PRECIOSA

MUNTINLUPA

PALAWAN

THE FRENCH CORNER

CHILI PEPPERS

QUEZON CITY

65 66

TAGAYTAY, CAVITE

LA MAISON GRAN CAFFE CASANOVA

SAN JUAN 67 68

CAFE YSABEL TANGERINE

79 80 81

PESCADOS CHATEAU HESTIA HAWAIIAN BAR-B-QUE PAMANA

PHOTO SOURCE: THAI AT SILK

METRO MANILA MAP

Caloocan (North)

Valenzuela Navotas

Malabon

Quezon City

Caloocan

Marikina

San Juan

Manila

Mandaluyong Pasig Makati Pasay

Taguig

Paranaque

Las Pinas

Muntinlupa

MAP SOURCE: WIKIMEDIA

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Home of traditional Spanish cooking, Alba Restaurante Español has been satisfying generations of food lovers since 1952. Señor Anastacio de Alba and son Chef Miguel are the culinary masters behind Alba’s unique cuisine enamored by the enticing f lavors of Castilian fare. Top on the list is the much sought-after paella with 18 varieties, the widest array in town, which originated from Valencia, Spain and popularized by Don Alba himself. Other favorite Spanish mainstays are callos, lengua, and conchinillo. A visit here is not complete without partaking of hot and cold tapas with over 55 choices. Alba also offers a generous daily lunch buffet that showcases their specialties. Spanish inf luences with modern accents set the ambiance for a contemporary yet cozy feel while charming Spanish lamps, decorative plates, striking murals of scenes of Barcelona, and the stone wall is reminiscent of Avila. The interior ceiling is painted with spirited f lamenco dancers, as can be found on the restaurant’s exteriors. Alba has function rooms which can accommodate up to 50 persons. You may also opt to reserve the whole restaurant for much bigger events. Enjoy a memorable meal when you visit Alba and experience a celebration of life, a feast of f lavors, and a restaurant steeped in tradition for over 50 years.

WINTER/SPRING 2009

ALBA

Luzon :: Metro Manila :: Makati City

www.alba.com.ph 38 Polaris St., Bel-Air Makati City 1209 PH: +63 2 896.6950 to 51 FAX: +63 2.890.4399

sample menu selections Chorizo Fritos Our very own homemade Spanish sausage

Tomas Morato Corner Scout Lozano, Quezon City PH: +63 2 925.1912 +63 2 411.7052 Westgate Center, Filicity Alabang, Muntinlupa City PH: +63 2 771.2178 to 79

Jamon Serrano Homemade traditional Spanish cured ham Angulas a la Cazuela SautĂŠed baby eels in olive oil, garlic and chili Ostras a la Rockefeller 6 pieces baked New Zealand oysters on the half shell, spinach, cream and cheese Gambas al Ajillo Shrimps sautĂŠed in olive oil, garlic and chili Paella Valenciana Valencian rice dish with chicken, pork, seafood and vegetables Paella Negra Black paella with stuffed squid and shrimps Paella Verde Green vegetable paella Paella de Cordero Lamb paella Paella Filipino Paella with sisig and cochinillo

Monday - Sunday 8:30am - 11:00pm

Spanish Vegetarian Seafood Steaks Banquet Catering Delivery (with fee) Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining

(T. Morato & Alabang branches)

Private/Function Rooms Takeout Valet Parking

(Makati & T. Morato branches)

Wine List Major Credit Cards Accepted Reservation Preferred Daily Lunch Buffet Available

Lengua Sevillana Stewed ox-tongue with mushroom and olives in rich sherry brown sauce Callos a la Madrilena Stewed ox-tripe in rich tomato sauce Solomillo a la Pobre Our classic grilled beef tenderloin with olive oil garlic sauce

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CHATEAU 1771

Luzon :: Metro Manila :: Makati City

www.chateaugroup.com G/F, Greenbelt 5, Ayala Center, Makati City PH: +63 2 729.9760 – 61 Sunday - Thursday Breakfast: 7:00am - 11:00am Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm Friday - Saturday Breakfast: 7:00am - 11:00am Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 12:00mn

Having undergone several developments, Chateau 1771 has become really something special for loyal customers who have returned to its casual yet chic interiors over the last twenty years. Simply because it never fails to keep its patrons excited while experiencing its tried and tested reputation for classical European f lavor.

French Italian Swiss Vegetarian

Chateau 1771 started as a quaint bistro in Malate, later moving to Ortigas, and f inally opening

Catering Indoor/Al Fresco Dining Takeout

going out of its way to ensure guests always get exactly what they want. Favorite menu

its doors at Greenbelt 5, settling comfortably in the niche it has carved out for itself in f ine dining. Its menu underwent a similar progression, starting out with French and earning its distinction with a “no borders cuisine” when it later included Italian and Swiss dishes, mainstays include potence (steak f lambe), lemon chicken, and the tomato-cheese fondue, adding new imaginative dishes all artistically and lovingly created by COO and Executive Chef Rose Pacheco to suit the discerning Filipino palate.

sample menu selections appetizer:: Beef Braciole Thinly-sliced beef rolls stuffed with provolone cheese, garlic, parsley & shallots, grilled with lemon & sautéed in garlic & butter

soup:: Seafood Soup A tomato-based seafood stew like bouillabaisse with clams, f ish chunks and scallops

salad:: Eggless Caesar Salad Yet another take on Caesar salad, but no bacon & egg! Whole romaine lettuce leaves tossed with a full-f lavored dressing of lemon, garlic, anchovies, Dijon mustard and parmesan cheese

poultry:: Chicken Marinara Grilled chicken breast with a plum 54

WINTER/SPRING 2009

tomato sauce with clams, shrimps, squid and scallops; served with angel hair pasta aglia olio Cranberry Duck Breast Served duck breast with sun-dried tomato and cranberry sauce; served with mashed potato

meat:: Osso Bucco Veal shanks braised until tender in a Portuguese-inspired chunky tomato sauce with beer; served atop linguine Pork Tenderloin Pommery Sauteed pork tenderloin with a creamy whole grain mustard sauce; with potatoes lyonnaise

seafood:: Butterf lied Prawns Stuffed prawns cooked with cream, mushrooms, squash & parmesan cheese & topped with emmenthal cheese & gratinated; served with sautéed rice

Lapu-Lapu in Green Jackets Steamed lapu-lapu f illet delicately wrapped in bokchoy & served on a carrot & leek cream sauce; mashed potato Steamed Philippine Sandbass Fillet of sandbass steamed with a light soy dressing, chives, ginger & kalamata olives. Served with steamed rice

pasta:: Pasta Chorizo An original pasta dish found only here in Chateau; spaghetti tossed with a chorizo sauce reduction tossed with parmesan cheese Lasagna Portof ino Lasagna layered with a light pesto, bechamel sauce & gorgonzola cheese Sun-Dried Tomato Capellini A great no-meat pasta with a light sun-dried tomato cream sauce that has capers & kalamata olives

FELIX

Luzon :: Metro Manila :: Makati City

Unit 107, 108 Ground Level, Greenbelt 5, Ayala Center Makati City

Felix was named as a loving dedication to Chef Florabel Coâ&#x20AC;&#x2122;s father, her inspiration for the concept of an Asian-Continental cuisine. Chef Florabel has been creative in every way and always ready to prepare dishes which are not even on the menu. Crafting culinary creations for eight years now, she is no stranger to working with the best in the food business. The way the interior of Felix is designed helps produce the atmosphere of a person entering a restaurant for a unique casual home dining experience. The mood is quite helpful in making everyone feel relaxed in this culinary encounter as the unpretentious ambiance is ideal to f ill the room and blend the decor with the food choices. It nicely compliments the cuisine and for the most part, makes for an extraordinary evening. Felix has mastered the art of taking its cuisine and its ambiance to a higher level, blending them into one of the best al fresco dining experiences in town.

PH: +63 2 729.9062 Sunday - Thursday 11:00am - 12:00mn Friday & Saturday 11:00am - 1:00pm Asian Continental Vegetarian Banquet Catering Delivery Indoor/Al Fresco Dining Wine List Kidâ&#x20AC;&#x2122;s Menu/Kid-Friendly

sample menu selections appetizer::

Entree::

all-filipino::

Stuffed Lettuce With Seared Scallops and Vegetable with Soy Dipping

Grilled Lambchops in Portwine Sauce Served with goat cheese parmaham salad and roasted potatoes

Prawns Kare-Kare With fried eggplants

Three Cheese Sticks in Filo Pastry With Marinara Dip Seared Peppered Tuna With Orange Segment Salad

salad:: Romaine Lettuce With Caesar Dressing, Parmesan Crisp, Smoked Bacon Figs, Walnut and Blue Cheese Salad With Pommery Vinaigrette Vegetable and Mushroom Filo Pastry With Tomato Tauagon Vinaigrette

soup:: Classic Onion Soup With Gruyere Cheese

Chicken Rockafeller Stuffed Chicken Fillet With spinach and mozzarella wrapped with bacon. served with potato puree and tomato Surf & Turf Grilled tenderloin of beef with pan fried foie gras in mushroom sauce and half shell lobster in lemon butter sauce served with pasta aglio y olio & green vegetables Chicken Paella Stuffed with mushroom rice served with grilled vegetable in pesto

Grilled Milkf ish Belly With Prawn Tomato Salsa served with White Rice and Taro Leaves in Coconut Cream

pasta:: Ala Jay Truff le Cream Pasta with Crispy Parmaham Ala Ton All Meat Pasta with Sundried Tomatoes in Basil Pesto Ala Kc Mixed Grilled Vegetables and Artichoke in Olive Oil with Pine Nuts & Fetha Cheese

desserts:: Tiramisu

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LE SOUFFLÉ

Luzon :: Metro Manila :: Makati City

www.lesouff le.com.ph G/F Amorsolo Square, Amorsolo Drive, Rockwell Center Makati City PH: +63 2 890.6543 FAX: +63 2 897.7516 Unit B The For t, Bonifacio Global City, Taguig City PH: +63 2 890.6543 Top of the Citi, 34/F Citibank Tower Paseo de Roxas, Makati City PH: +63 2 897.7516 Monday - Sunday 11:00am - 12:00mn French Mediterranean Seafood

Filipino International Vegetarian

Banquet Bar Scene BYOB Full Bar Wine List Catering Valet Parking Private/Function Room

Delivery Takeout South Beach Diet Custom-Made Menus High Tea & Breakfast upon Request

Since 1991, Le Souff lé has established itself as a quintessential f ine dining restaurant in Manila, serving French Mediterranean cuisine. Situated in the city’s upscale dining scene, Le Souff lé at Rockwell is the ultimate getaway from the maddening pace of city life. The striking contemporary works of art, the rich dark wood f loors, the glass walls with a soothing view of the Amorsolo Tower poolside and personalized service make a relaxing homey yet elegant ambiance. The visually appealing surrounding is the canvass from which award winning chef and author Jessie Sincioco prepares her delectable cuisine. Her signature dish of Pan Fried Goose Liver in Raspberry and Honey Sauce and bestselling dish of Grilled Chilean Sea Bass topped with Pan Fried Goose Liver never cease to amaze diners. The newest addition to Le Souff lé restaurants, Le Souff lé at Rockwell remains true to the hallmarks of a delicately prepared French fare. Great ambiance! Excellent Food & Service! You’ll just keep coming back to Le Souff lé.

sample menu selections appetizer & salad::

savoury souffle’s::

Goose Liver Sampler Pan fried/paté/terrine

Asparagus & Cheese Souff lé

lamb, duck, chicken, ostrich::

4 Cheese Souff lé

Baked Rack of Lamb With Provence Crust. In Rosemary Jus

Seafood Souff lé

Duck Adobo “A la Pael”

beef steaks::

Chicken Bourguignonne

U.S. Black Angus Beef Tenderloin Steak

Grilled Ostrich Steak

U.S. Black Angus Rib Eye Steak

pasta & rice::

specials::

Pasta A la Jessie

Flaming Peppered Steak

Wild Rice & Vegetable Risotto

Tournedos Rossini

Crab Rice & Saffron Risotto

seafood::

desserts::

Creamy Lobster Bisque With Peppered Croutons

Grilled Chilean Sea Bass Topped With Pan fried Goose liver

Princess Carmen

Mongo Soup “Le Souff lé Style”

Grilled Assorted Seafood With Wild Rice Risotto

Flambéed Mango

Cheese-Spinach-Mushroom Souff lé

Seared Tuna Salad

Our Very Own Signature Dish:: Pan Fried Goose Liver in Raspberry Honey Sauce Escargot Bourguignonne With garlic croutons Seared Scallops Salad

Soup:: Classic French Onion Soup With Gruyère Cheese

WINTER/SPRING 2009

Dessert Souff lés

MELO’S

Luzon :: Metro Manila :: Makati City

www.melosteaks.com 22 Jupiter St., Bel-Air, Makati City PH: +63 2 899.2456/+ 632 899.9403

Home of certif ied angus and authentic wagyu beef, Melo’s has been serving its celebrated grilled steaks since 1987. With no formal training but loves cooking, owner Carmelo Santiago pioneered Melo’s as the f irst restaurant in the country to import high quality angus beef from the US. The family-owned business prides itself with a highly personalized service. Since family members manage Melo’s three branches, they talk to their guests to know what they want and how they want it. House specialties include seafood, salads and pasta. Their signature steaks, which are always grilled to perfection, are served with soup of the day, potatoes, vegetable sidings, and choice of sauce. The ambiance can be described as formal. The interiors are modern in a very comfortable setting. Designer tables and high-back chairs welcome the high-end crowd as they bear witness to Ivan Acuna paintings hanging on the walls. For a combination of good food and great service, make the special occasions in your

41 Precinct, Westgate Center Alabang Filinvest, Muntinlupa City PH: + 63 2 771.2288/+ 63 2 771.3945 58 Sgt. Esguerra, Quezon City PH: +63 2 924.9194/+63 2 924.9168 Monday - Sunday Lunch: 11:00am - 2:30pm Dinner: 5:30pm - 10:30pm Steaks Catering Indoor/ Al Fresco Dining

Banquet Reservation Required (for

Private/Function Rooms (QC &

Dress Code: Smar t Casual Valet Parking

(Makati Branch)

Alabang Branch)

life memorable at Melo’s.

Wine List Major Credit Cards Accepted

special occasions)

(QC & Makati branch)

sample menu selections appetizer::

meat::

Oyster Rockefeller Baked with hollandaise sauce topped with bacon, mozzarella

Served with soup of the day, potatoes, vegetable sidings and choice of sauce for Certif ied Angus Beef orders.

Gambas Sautéed shrimp in olive oil & garlic

U.S. Certif ied Angus Beef Ribeye U.S. Certif ied Angus Beef Tenderloin

and parmesan cheese.

salad:: Waldorf Salad with Duck Breast Served with duck breast, walnuts, apples, raisins & Melo’s homemade mayonnaise. Garden Salad Served with chicken breast, mandarin orange, apples, walnuts in honey mustard sauce. Fisherman’s Salad

Served with shrimp, crab stick, mussels, egg & Melo’s homemade mayonnaise.

Lamb Chops with Cranberry Mint Sauce

seafood::

Wagyu Ribeye (Grade 4)

Chilean Seabass Pan fried served with fried potato, spinach, asparagus and Hollandaise sauce. Grilled Norwegian Salmon Salmon served with rice pilaf, capers and lemon butter sauce.

6 oz. Ribeye (Grade 4) & Prawns

pasta::

Ribeye with Bone – 22-24oz Cowboy Cut (Grade 5)

Seafood Pasta in tomato and cognac cream sauce

Glass of wine served with soup of the day, potatoes, vegetable sidings and choice of sauce for Australian Wagyu Beef orders.

Ribeye 8oz (Grade 8)

Tenderloin 8oz (Grade 8) Porterhouse 22-24oz (Grade 5)

Salmon Penne

desserts::

T-Bone 22-24oz (Grade 5) Striploin 8oz (Grade 8)

Chocolatta Mango Panacotta

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NU.VO

Luzon :: Metro Manila :: Makati City

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/Enter tainment Indoor/Al Fresco Dining Wine List

Nuvo’s sophisticated atmosphere is as hip and stylish as its patrons. Located at the fashionable Greenbelt 2, the highly stylized design pushes the cutting edge concepts of the restaurant and wine bar. The stunning interiors feature a circular bar at the center of the indoor dining area where f ive artsy lamps hang above it. The main attraction is the chameleon back-wall that magically changes color. The ambiance is perfectly matched by the FrenchMediterranean cuisine. For starters, try specialties such as foie gras with mashed potatoes calvados jus and caramelized apples or grilled scallops and prawns wrapped in parma ham with mesclun salad. For the main dish, taste the Chilean sea bass or Nuvo peppered f illet steak. And for dessert, sample the Nuvo panna cotta. Offering the best of service and f ine dining combined with world class entertainment, Nuvo hosts unparalleled special events. The al fresco area holds theme parties where guests can 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 nooks. Nuvo provides an easy segue when it transforms into the hottest bar in the city.

sample menu selections appetizer and salad::

pasta::

meat and poultry::

Shrimp Cocktail Poached white shrimps marinated in spicy cocktail sauce with ripe mango, olives, quail egg & f inely chopped lettuce

Risotto Creamy saffron f lavored chicken and prawn risotto

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

Salad N U • V O Salad of mango, walnut, pear, free range egg & mesclun in blue cheese fondue

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

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

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

WINTER/SPRING 2009

fish and seafood::

Sea Bass Soy Jus Grilled sea bass enhanced with soy jus, steamed roulade of Chinese cabbage and bean sprouts, ginger f lavored steamed rice Grilled Mixed Seafood (Lapu, Salmon, Snapper, Prawn and Scallop) creamy saffron sauce and vegetables risotto

Steak Foie Gras Seared U.S. Tenderloin Steak –160 g with grilled goose liver & natural jus served on a trio of buttered beans N U • V O Peppered Filet Steak Seared Black Angus f illet steak -180g – crusted with crushed black pepper corns garden fresh vegetables & potato gratin

nu.vo desserts:: N U • V O Tiramisu Square of tiramisu layered with biscuits & Mascarpone served with cherry ragout N U • V O Panacotta Vanilla f lavored panacotta served with peach apricot compote & vanilla ice cream

OKURA

Luzon :: Metro Manila :: Makati City

Formerly called Hae Song, Okura is named after a f lower and a castle in Japan. Owner Jay Ha, who lived in Japan, US, the UK, and Australia, is the man behind this fusion Japanese restaurant that offers high quality and authentic Japanese food at very affordable prices. The course menu consists of sashimi, salmon, and tuna imported from Japan. The specialty and bestselling dishes are the Uni fried rice, assorted tempura, and fusion salad. The cuisine constantly changes, adapting yakiniku specialties to introduce new and fantastic menus on a regular basis. Okura takes pride in its molecular cuisine, which utilizes a scientif ic method through the use of a machine that accurately counts the number of bites per order. The furniture is simple and casual accentuated with Zen accessories that produce a feeling of a Japanese restaurant in Japan. The inexpensive (385 pesos/person) lunch buffet, supplemented by the friendly service provided by waiters wearing ginza masks â&#x20AC;&#x153;with eyes at the back of their heads to serve you better,â&#x20AC;? will truly be a special treat at Okura.

#60 Jupiter St. Brgy. Bel-Air, Makati City PH: +63 2 897.7492 Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 5:00pm - 11:00pm Japanese Banquet Bar Scene BYOB Catering Delivery Full Bar Fondue Live Music/ Enter tainment Indoor/Al Fresco Dining

Private/Function Rooms Valet Parking Wine List Major Credit Cards Accepted Reservation Required Daily Lunch Buffet

sample menu selections appetizer::

donburi::

Egg Roll Sushi

Age-Tofu Tofu with dried bonito f lakes

Maguro Teriyaki Don Tuna teriyaki on rice

Dragon Roll

Tori Kara Age Japanese fried chicken cutlets

Mild Japanese Beef style curry rice

Boston Maki

Iwashi No Agemono Deep fried sardines

noodles::

Las Vegas Roll

Okonomiyaki Bacon and vegetable Japanese style pancake

Cha Soba Cold noodle on Japanese tea-f lavored soup

Shrimp Tempura

yakimono::

Niku Udon Udon noodle with beef

Tebasaki Grilled chicken wings Gyuniku No Teriyaki Teriyaki steak Tori No Teriyaki Pan-grilled chicken with teriyaki sauce Ebi No Shioyaki Grilled shrimps

Nabeyaki Udon Udon noodle broth in Nabeyaki styled soup

Lunch Buffet (Maki and Sushi Fiesta):: Tuna / Salmon Sashimi Tuna / Salmon Sushi

California Maki Philadelphia Maki

Fish Tempura Cheese Croquettes Cheese Tonkatsu Seafood Fried Rice Chicken Teriyaki Yaki Tori Chicken skewered with teriyaki sauce Yaki Buta Pork skewered with teriyaki sauce Miso Soup Japanese Rice Broth

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PURPLE FEET

Luzon :: Metro Manila :: Makati City

purple.feet@yahoo.com #217 Nicanor Garcia St., (formerly Reposo) Bel-Air, Makati City PH:+63 2 897.3220/+ 63 2 897.8167 Monday - Sunday 10:00am - 10:00pm American Asian Chinese Continental Filipino French Greek Grilled Indian International Italian

Japanese Korean Latin American Mediterranean Mexican Middle Eastern Seafood Spanish Steaks Thai Vegetarian

Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Reservation Required

In July 2007, Purple Feet opened its doors to the public and introduced an anything-and-everything cuisine. Derived from the wine-making process of stomping on grapes that causes the feet to turn purple, Purple Feet uses freestyle cooking as long as the ingredients are available. Order it and they have it. Their specialties include the US prime rib eye, callos, oriental sea bass, and a whole lot more, all ingenuously prepared by Chef Marco Legasto, a former executive chef in the UK who started Spiral restaurant at Sof itel. He can create any type of cuisine for the pleasure of guests, mostly composed of businessmen, expatriates, and people on dates. Located at the Wine Depot in Makati, the warehouse-type modern interiors and cozy ambiance perfectly go together with the service that has no frills – waiters will leave you alone for some privacy until you need them. Wines are also served at retail prices at Purple Feet, where “their wine list is their wine shop.”

sample menu selections Beef stuffed With Enoki Mushrooms Truly sliced beef stuffed with a duet marinated fresh enoki mushroom cooked in the oven Portabello Mushrooms Portabello mushroom stuffed with foie gras, stilton cheese topped with mozzarella and truff le oil Poached Salmon Norwegian salmon in an oriental broth of apples, sesame seeds, fermented soy bean paste, mirin and wasabi Glazed Kurobota Kurobota short ribs braised in orange juice, potatoes herb and spiced, glazed with miso honey Surf & Turf Australian tenderloin grilled and served with a rich wild mushroom sauce paired with a tiger prawns

WINTER/SPRING 2009

grilled with Gruyere cheese topped with lemon cream sauce. Lamb Shank Lamb shank braised in Mediterranean herbs and spiced cooked till soft and tender topped with feta cheese. Salmon Tartar A mixture of smoked and fresh salmon mixed with truff le paste, herbs, and caviar topped with salmon roe drizzled with wasabi truff le and miso dressing.

Seared Tuna Fresh tuna cooked outside and raw inside served in a japanese style steak sauce with apples ginger and raddish Rib Fingers In Jack Daniel Sauce Braised beef rib f ingers coated with jack daniel barbecue sauce Lamb Merguez Freshly ground lamb mixed with mediteranean spices and herbs and formed into sausages served with tatziki

King Crab Claws Sautéed In Safron White Wine And Spicy Chorizo King crabs sautéed in saffron, white wine herbs and spices f inished off with yellingbow olive oil.

Blanketed Tiger Prawns Tiger prawns wrapped in jamon serrano and herbs served with a light saffron butter and porcini sauce

Crusted Lapu-lapu Lapu-lapu f illet topped with stilton, manchego, and mozzarella cheese served with white mushroom sauce

850g U.S. Prime Rib Eye With Truff le Foie Gras Sauce Open f lame grilled us prime rib served with Purple Feet’s truff le foie gras sauce

SENTRO

Luzon :: Metro Manila :: Makati City

sentro1771@gmail.com Level 2 Greenbelt 3, Ayala Center, Makati City PH: +63 2 757.3940 FAX: +63 2 757.3937

When you think of Filipino cuisine, which you are likely to categorize fondly as comfort food, you will def initely think of Sentro 1771, another f ine dining gem from the Chateau Group of Restaurants. Widely recognized as the f irst in modern Filipino cuisine, Sentro 1771 reinvents traditional Filipino food by making use of local ingredients and employing methods in innovative ways. Its contemporary, open-style kitchen allows enthusiastic patrons to look in on the preparation of creative dishes such as lamb caldereta,

Sunday - Thursday 11:00am - 11:00pm Friday - Saturday 11:00am -1:00am Filipino Catering Takeout Indoor/Al Fresco Dining

sizzling tofu, and the house specialty – sinigang na corned beef – the tamarind broth of which is f irst tasted by diners to determine its sourness before it is served. This is the kind of customer satisfaction they guarantee. The food is always well-presented and successfully brings the best of local and foreign dining experience to every table, making it a classical favorite among balikbayans and tourists alike. Without a doubt, Sentro 1771 has proven that Filipino food is truly world-class.

sample menu selections appetizer::

chicken::

seafood::

Sizzling Tofu Diced tofu in a special soy dressing served on a sizzling plate

Sentro Roast Chicken One whole chicken stuffed with lemon grass & garlic, roasted until golden brown & crisp. Be ready to use your hands! Good for 3-4 persons

Catf ish Sentro Style Fillet of catf ish glazed with Japanese ponzu sauce (touch of sweet-sour-soy)

salad:: Tomato Kesong Puti Salad Fresh tomatoes sliced and skinned kesong puti: fresh and fried tomato-anchovy dressing Beef Tapa Salad Could you ever imagine tapa and tuyo in a salad? This great, original salad has dried tapa bits, sliced onions, tomatoes and tuyo f lakes from the tuyo vinaigrette

noodles:: Spinach & Glass Noodles Quickly stir-fried in bright green spinach and vermicelli rice noodles

house specialty:: Sinigang na Corned Beef “You’ve got to try it to believe it!” Corned beef and short ribs and boneless shanks in tamarind broth with native vegetables

Rated GG This is a great discovery! Galunggong f illets fried in garlic oil and topped with browned garlic Fish Mimosa Poached f illets of pampano (talakitok) spread with mayo and topped with chopped pickles, egg yolks & carrots

meat::

vegetables::

Lamb Caldereta Def initely for lamb lovers! Australian boneless lamb shoulder stewed in a not-really-spicy way with carrots & bell peppers

Bitter Melon, 2 Ways Ampalaya eaters, unite! This is for us. Ampalaya in oyster sauce and ampalaya rings, deep fried

Finally Kare Kare This quintessential Filipino dish of peanut & oxtail stew guarantees to satisfy your Kare-Kare craving

String Beans Express Sitaw or long beans cooked with pork in coconut cream. Can be mild or spicy

www.dineasiaguide.com

FLORABEL

Luzon :: Metro Manila :: Mandaluyong City

cof lorabel@yahoo.com G/F 18 ADB Avenue, Or tigas Center, Mandaluyong CIty PH: +63 2 667.3220 +63 2 638.7527 Monday - Sunday 11:00am - 12:00mn Asian Continental Vegetarian Banquet Catering Delivery Indoor/Al Fresco Dining Takeout Wine List Kid’s Menu/Kid-Friendly

Since December 2005, Florabel has been serving mouth-watering dishes made with quality ingredients. Its ground level and mezzanine at The Podium offers the best of continental cuisine, with an Asian touch being its forte for almost four years now. Chef and owner Florabel is always present on the scene, seeing to it herself that special requests of diners are readily and properly accommodated. But who would want to request anything else other than such drool-inducing items as sea bass, foie gras salad, and the absolutely indulging foie gras burger? If these are not appetizing enough for guests, the menu changes twice a year to introduce fresh and original dishes. So rest assured that everyone will always discover something to love and f ind irresistible at Florabel.

sample menu selections soup:: Pumpkin Soup With Walnut Mascarpone Three Mushroom Soup With Oyster Chips Prawn Bisque With Peppered Crouton

FC – Stuffed with Foie Gras and Caramelized Onion RM – Wagyu Burger Onion Tempura with Wasabi Mayonnaise

steaks:: Porterhouse

salads::

US Angus

Pan Fried Foie Gras With Raspberry Honey Sauce served with Mesclun Greens

US Wagyu

Green Apples, Pear and Cranberries Feta Cheese with Raspberry Vinaigrette With Toasted Pumpkin Seeds Smoked Salmon and Prawn Salad With Mushroom Ragout

ultimate burgers & sandwiches:: CY – Angus Burger With Garlic Mushroom and Cheese 62

WINTER/SPRING 2009

Seabass on Grilled Celery With Pernod Crème Sauce Herbed tomato gratin & potato puree Steamed Alaskan King Crab With Crabfat Pasta Mix Seafood Tempura Prawn, squid, softshell, alaskan king crab and tofu & f ish with soft jasmine rice

Surf and Turf Tenderloin

Chicken Escalope With pink peppercorn sauce served with pasta alburro

Pasta::

Pork Kurobota with Figs

Black Pasta With Seafood Marinara

Beef Shortribs with Foie Gras

Calamari Pasta Olives and Chilif lakes With French Tomato Sauce

desserts:: Warm Valrhona Lemon Sherbet

plates::

Haagen Dazs On Walnut Tuilles

Lamb Shortribs With Roasted Pepper

Sugar Free Chocolate Mint Molten Cake

LA COCINA DE TITA MONING

Luzon :: Metro Manila :: Manila

www.lacocinadetitamoning.com

Dining at La Cocina de Tita Moning is like dining at a relative’s home. The experience brings back memories of times spent with loved ones while partaking of serving after serving of delectable Filipino and Spanish dishes. Based on heirloom recipes passed on from generation to generation, the menu includes standout favorites such as the Lengua cooked in white wine, Paella Valenciana, and whole baked Lapu-lapu. The restaurant is an actual ancestral home and museum in one, adorned with decorations and antiques that prominently display our rich cultural heritage. Filipinos, as well as tourists, frequent La Cocina, no doubt attracted by the

315 San Rafael St. San Miguel District Manila PH: +63 2 734.2146/+63 2 734.2141 All lunches and dinners are strictly by reservation only. Filipino Spanish Delivery Wine List

warm Filipino hospitality and the personalized service demonstrated by the friendly staff that is sometimes quite diff icult to f ind in other establishments. In addition, going to La Cocina is as close to the heart and soul of the Filipino experience when it comes to dining at its f inest.

sample menu selections classic menu, menu 1::

filipino menu, menu 2::

tasting menu, menu a::

Sopa De Oro Cream of pumpkin soup

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

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

Fresh Green Salad With Bacon and Caramelized Onions Topped with shaved parmesan and a basil-dijon vinaigrette Tita Moning’s Chicken Relleno With sautéed fresh vegetables and organic brown rice Caramelized Saba Bananas With Vermouth and a Fresh Fruit Platter Tita Moning’s Bread And Butter Pudding Barako Coffee, Herb Tea (from our garden) or Native Chocolate

Ensaladang Filipino Grilled eggplants with tomatoes, onions, native salted duck eggs and homemade vinaigrette Our Slowly Roasted Pork With its own chicharon, candied sweet camote, sotanghon guisado (native glass noodles), sauteed fresh ubod, organic brown rice Turon of Banana & Tita Moning’s Bread Pudding With native hot chocolate cups

La Cocina Gambas Al Ajillo With tomatoes stuffed with wild rice risotto and roasted eggplant salad Beef Tasting: Solomillo Medallions, Potatoes In Their Jackets Thin slices of Lengua Cooked in White Wine Sautéed fresh ubod, organic brown rice Trio of Three Desserts: Chocolate Pot Au Creme Tita Moning’s Bread Pudding Fresh Mango Crumble with Ice Cream

www.dineasiaguide.com

THE FRENCH CORNER

Luzon :: Metro Manila :: Muntinlupa City

Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang, Muntinlupa City PH: +63 2 771.2346 FAX: +63 2 771.0549 Monday – Sunday Breakfast: 6:00am - 10:30am Lunch: 11:00am - 3:00pm Dinner: 5:00pm - 11:00pm Piano Bar: 5:00pm - 12:00mn Continental Filipino French Italian Mediterranean Barbeque/Grilled

Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for f ine French Mediterranean cuisine. The French Corner offers a ref ined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths, and exquisite art pieces hanging on the walls. Still, the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many f ine dining scenes around the country. Dishes such as The French Corner’s pan-fried goose liver salad, the lamb rack “herb de provence”, and roasted Chilean sea bass are clean on the palate and

Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Valet Parking Wine List Major Credit Cards Accepted

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::

Chef Ricky’s Peso Angel hair with sautéed prawns & calamari in olive oil f lavoured with anchovy capers in garlic pesto with fresh diced tomato, dried chilli & parmesan shavings

Baked Baby Lamb Rack Herb de Provence Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes

creative combinations::

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

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

desserts::

Chefs Special Soup Daily from Baguio’s best produce

Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables

Cheesecake with Chocolate Bits Served with vanilla sauce

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

Baked Chicken Saltimbocca In thyme Jus with potato wedgegarlic-shallot conf it steamed brocolli

Souff le “Le Chef” With peach, lady f inger & apricot brandy

chef’s creative pasta::

classic favorites::

Banana Split “Le Chef Style”

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

Aged U.S. Prime Rib-Eye (300 g) Served with your choice of sidings - rice or potato

Traditional Chocolate Mousse

WINTER/SPRING 2009

Cheese Platter

LA MAISON

Luzon :: Metro Manila :: Quezon City

www.lamaisonrestaurants.com 2/F, Trinoma, EDSA cor. Nor th Ave., Quezon City PH: +63 2 916.6351/ +63 2 916.7069

“La Maison” is a modern cosmopolitan brasserie-style restaurant and café. It features a see-through kitchen that allows the guest to tastefully view the grilling and f lambéing of its delectable cuisine. It has a cutting edge style of old mixed with modern, evoking an exciting tension of being classy yet with a casual, homey feeling as exemplif ied by its signature “umbrella” ceiling lamps. This is a place where one can bring business partners, friends and family to enjoy classic international cuisine. Our BARKADA/FAMILY MEALS fare are especially portioned to promote “sharing,” catering to the Filipinos’ love of dining with their families and friends. The lasting impression is that this is a very affordable restaurant that truly cares for all its guests and gives best value for money. The service is equally eff icient and professional, matching the food which is def initely world-class. La Maison is classic, casual dining at its best! “La Maison” is French for “home” as it is the HOME OF THE BEST RIBS, STEAKS & SEAFOOD! It is a place where one can really feel “at home.”

3/F, Greenbelt 5, Ayala Center, Makati City PH: +63 2 729.9080/+63 2 729.9079 2nd Level, The Terraces Ayala Center Cebu, Cebu City PH: +63 32 417.1371 /+63 32 417.1370 Sunday - Thursday: 11:00am - 10:00pm Friday - Saturday: 11:00am - 11:00pm French Seafood Steaks Bar Scene Private Room Catering Takeout Wine List

Ribs International Cuisine Family-Friendly

sample menu selections Apple & Tuna Salad Tuna f lakes sautéed in olive oil with apple chunks on a bed of salad mix in Caesar’s Salad dressing

imported steak::

barkada pasta::

Porterhouse Steak Fillet Mignon Steak

soup & chowder::

Seafood Marinara or Alfredo The freshest shrimp, mussels and lapu-lapu in a choice of tomato or cream sauce

Tomato Chowder A delightful blend of tomatoes with rich cream and garlic croutons

Carbonara Classic cream sauce with bacon & mushroom

Wild Mushroom Soup Blended shiitake mushrooms with rich cream and paprika croutons

barkada family meal::

appetizer:: Chef’s Duck Liver Pate Our House Specialty served with cumberland sauce & bread Quesadillas Tortillas f illed with cheese, spices & a choice of chicken, beef or corn

salad::

Barkada Ribs Perfectly grilled pork ribs in BBQ & honey chili sauce

Salmon & Mango Salad “Gravlax” on a bed of Greens topped with fruits, mustard dressing and cheese

Dover Sole Fish Fillet Tenderly grilled sole f ish f illet that “melts in your mouth” served with hollandaise sauce

Wagyu Rib Eye Rib Eye Steak

gourmet sandwiches:: Tuna Nicoise Tuna f lakes in mayo & Island dressing with scrambled egg La Maison Royale Smoked pork loin, cheddar cheese, lettuce & tomato

desserts:: Crème Brulée Crepe ala Maison Choco Lovers Cake

www.dineasiaguide.com

GRAN CAFFE CASANOVA

Luzon :: Metro Manila :: Quezon City

grancaffecasanova@gmail.com The Clubhouse, Corinthian Hills, Temple Drive, Quezon City PH: +63 2 638.2989

Gran Caffe Casanova is the perfect location for a dining rendezvous away from the hustle and bustle of the city. Named after famous Venetian adventurer and

Monday - Sunday Lunch: 11:00am – 2:30pm Dinner: 5:00pm – 11:30pm

author Giacomo Casanova, the restaurant offers a great view overlooking Quezon City

Italian

the best quality ingredients from Italy, which also includes beef carpaccio and itaca salad

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

and the neighboring cities of Pasig and Marikina. Homemade pastas like papardelle nere al granchio and capelli d’ angelo sparagini e speck dominate the authentic Italian cuisine using for appetizers and osso bucco for main course. One of the owners Shai Villalon, accredited with the Court of Master Sommeliers in the UK, also shares with guests her own personal recommendations on wine and food pairings. The murano glasses, mirrors, chandeliers, and paintings of Venice on the walls, including a Venetian canal mural at the bar, envelope the interiors with that Venetian look and feel, providing a relaxing, cozy, and romantic atmosphere. Anyone looking for good food and a soothing experience away from the crowd, but not that far away will def initely f ind solace by dining at Gran Caffe Casanova.

sample menu selections antipasti:: Gamberoni Con Coppa Cocomero E Aneto Prawn cocktail with watermelon and dill mayo Vongole Veraci Allo Zenzero Clams cooked in wine with ginger sauce Piatto Di Affettati, Misti Selection of Italian cold cuts, cheeses and olives

insalate:: Casanova Lettuce,cucumber,ham,pineapple, chicken breast and croutons in mustard dressing

specialita della casa:: Papardelle Nere Al Granchio Homemade squid ink-colored pasta with crab meat in olive oil and white wine

WINTER/SPRING 2009

Tagliatelle Al Porcini Homemade tagliatelle with porcini mushroom in white sauce and parmesan cheese on top Fettucine Salsiccia E Funghi Homemade fettuccine with Italian sausage and mushroom in red sauce with parmesan cheese

risotto:: Risotto Al Tartufo Bianco White truff le risotto Risotto Formaggi Cream sauce made with 4 kinds of Italian cheeses

pasta:: Al Pesto Homemade pesto of basil, pine nuts, pecorino, parmesan cheese, garlic and extra virgin olive oil Papardelle Nere Al Granchio Homemade squid ink-colored pasta with crab meat in olive oil and white wine

pizze:: Canal Grande Smoked salmon, pesto, mozzarella, feta and olives Quatro Stagioni Four different tastes: Boscaiola, Napoli, Frutti Di Mare,Casanova

secondi:: Petti Di Pollo Spadellati Salvia Chicken breast sautéed in olive oil and sage Costarelle D’Agnello Pan-fried lamb ribs served with green olive salsa

dolci:: Panna Cotta Tiramisu Classico Zuppa Inglese Classico

CAFE YSABEL

Luzon :: Metro Manila :: San Juan City

www.cafeysabel.com 455 P. Guevarra St., San Juan City PH: +63 2 725.5089 Sunday – Thursday 7:00am - 12:00mn

This 1927 ancestral Filipino house, nestled along a busy thoroughfare in San Juan, provides the venue for one of the most romantic restaurants in the city. Cafe Ysabel features an informal cafe-style section with antique wooden furniture and lamps very nostalgic of old Manila. The f ine dining area is so bohemian chic amid hand-painted murals, artworks, and huge mirrors with elaborate gold frames. The scene is as diverse as French, Italian, and Spanish cuisines. The menu offerings make up Chef de Patron Gene Gonzalez’s best signature dishes for the past twenty seven years. The exceptional service includes recommendations of sophisticated wine pairings and custom-made tasting menus. Setting a new trend, Chef Gene creates innovation with his cigar and chocolate dinners that for decades now, Cafe Ysabel has been a favorite culinary destination for connoisseurs with discriminating tastes. This bastion of gourmets has received kudos from both patrons and the media, consistently ranking Cafe Ysabel as one of the best restaurants in the country.

Friday – Saturday 7:00am - 2:00am Italian French Spanish Seafood Vegetarian Banquet Catering Full Bar Live Music/Enter tainment (weekends) Takeout Major Credit Cards Accepted Wine List

sample menu selections appetizer::

fowl::

Smoked Fish Wantons In salsa verde

Honey Glazed Chicken Ranch-style smoked and barbequed half chicken

Bilbao Style Chorizo With roasted peppers and balsamic glaze

salad:: Silk Road Salad Crunchy and exotic textures with an asian dressing Napa Ceasar’s A whole meal salad with spiced shrimp and grilled chicken

fish & Seafood:: Pan Roasted Seabass Choice of Vietnamese butter or Hazelnut butter Halibut Amandine Crusted with almonds and leek sauce

Pollo Bolognese A sonata of cheese, ham, mushroom and baked chicken

beef:: Filleto ala Gino Grilled f illet of smoked beef with bone marrow, wild mushrooms, truff les, duckliver in grappa sauce Grilled Fillet of Smoked Beef With bone marrow, wild mushrooms, truff les, duck liver and grappa sauce

comfort dishes: Paella Sulipena Classic saffron rice with seafood and mixed meats

U.S. Braised Beef Belly Slow braised with herbs and spices, served with wild mushroom cream

pasta:: Polly’s Pasta Grilled white cheese, calumpit sausage, kalamata olives and basil Lasagna al Forno Made with 3 types of cheese and baked in tomato & meat sauce

desserts:: Gino’s Molten Chocolate Cake Served with home-made gelato and caramel Crepes Ysabel Our chef’s own rendition of this luscious dessert Gelati Di Casa Our very own ice cream done using the Italian method

www.dineasiaguide.com

TANGERINE

Luzon :: Metro Manila :: San Juan City

MA - 105, McKinley Arcade, Club Filipino Ave. cor. Or tigas Avenue, Greenhills, San Juan City PH: +63 2 725.2811 Monday - Friday Lunch: 11:00am - 2:00pm Monday - Thursday Dinner: 6:00pm - 12:00am Friday & Saturday Dinner: 6:00pm - 1:00am Grilled Mediterranean (French, Greek, Italian, Spanish)

Banquet Full Bar Live Music/ Enter tainment Wine List

Seafood Steaks Vegetarian

The distinct f lavors of Mediterranean cuisine are quite evident in the exquisite menu served by Tangerine. Located in Greenhills, Tangerine has gradually created a name for itself when it comes to good customer service. Nightly performers provide live music and entertainment for habituĂŠs who frequent the place for an unforgettable evening of good food and great music. Signature specialties include the Baked Lamb Rack, Baby Back Ribs, Pan Fried Sole Beurre Rouge, Lamb Shank, Peppered Steak Medallion, and Roasted Chilean Sea Bass while the best-selling dish is the U.S. Tenderloin Rossini. The contemporary interiors fully complement the stylish but cozy atmosphere, perfect for f ine dining and drinking with friends and loved ones. With its great and lively name, Tangerine continues to be the preferred venue when looking for the ideal night out in the town.

Major Credit Cards Accepted Reservation Required

sample menu selections Chefâ&#x20AC;&#x2122;s creations:: Lamb a la Rocio Roasted and Steamed Lamb Chops with a potato-leek conf it. Served with horseradish Baby Back Ribs A Filipino taste of traditional barbecue, cooked to tender in its own sauce. Served with garlic rice and salad maison Tenderloin Rossini U.S. Steak topped with foie gras in Madeira sauce. Served with potato conf it & steamed vegetables Pan-fried Sole Beurre Rouge Fillet of salt water Flatf ish in red wine-shallot reduction. Served with potato, leeks, spinach & tomato compote

salad:: Classic Beef Carpaccio With hot, crunchy Ciabatta Bread

WINTER/SPRING 2009

Marinated Salmon Roulade With roasted Prawns and Apple Celery Walnut Salad North Sea Scallops Coated in nuts and garlic crumbs; cooked in grape seed oil and served with a salad of 3 cheeses

soup:: Seafood Chowder Saffron-f lavored Rouille Broccoli Blue Cheese With pepper-f lavored croutons Classic Spanish-style Gazpacho

Main dish:: Steak U.S. Rib-Eye Chicken Saltimbucca in Thyme Butter Jus. Italian dish with a slice of tomato, prosciutto & cheese. Slightly cooked in butter.

Served with brown rice risotto & asparagus Pan-roasted Chilean Sea Bass Saffron Ginger Sauce Mediterranean Vegetables and Fettuccini Aglio Olio

pasta:: Classic Carbonara The Real Italian Way Choose from: Penne, Fettuccini or Spaghettini Fettuccini With Roasted Prawns Olive Tapenade and crunchy Vegetables in a light Cheese Dressing

desserts:: Chocolate Terrine With Mango & Strawberry Coulis Deep-fried Ice Cream With Vanilla & Chocolate Sauce

AUBERGINE

Luzon :: Metro Manila :: Taguig City

www.aubergine.ph 32nd and 5th Building, 5th Ave., cor. 32nd Street, For t Bonifacio, Taguig City PH: +63 2 856.9888

Since opening in December 2007, Aubergine has gained the reputation as a premier restaurant in Manila for its “Modern French Continental Cuisine.“ Its spacious and elegant setting is accented with f lowing drapes in shades of purple, complementing the contemporary design chairs with rose fabric. Behind the bar is the f loor-to-ceiling glass-encased cellar which houses an extensive wine collection. Separating the dining area from the impressive main kitchen is a glass window where guests can watch and be amused by the lively but composed talents of ISCAHM, a culinary school founded

Monday - Sunday Lunch: 11:30am - 3:00pm Dinner: 6:30pm - 12:00mn French Vegetarian Catering (up to 30 pax) Full Bar Private Room Available (14 pax) Takeout Wine List

by Hansjorg Schallenberg and Norbert Gandler who are formidable players in the hotel and restaurant industry. Michelin-star Executive Chefs Stefan Langenhan and Gandler captivate diners with distinctive culinary creations while sampling their cuisine with the Degustation Menu, a seven-course dinner from soup and salad to dessert. Have a taste of what’s cooking at Aubergine and experience a unique brand of hospitality and culinary talent uniquely homegrown in the country and at par with traditional European standards.

sample menu selections appetizer:: Duck Foie Gras and Smoked Duck Breast Sampler A combination of duck foie gras terrine, seared duck foie gras on mango tartlet and home smoked French duck breast, served with mesclun greens, tossed in a raspberry dressing Thinly Sliced Home Smoked Wagyu Beef Top Blade & Crispy Fried Prawns Scallop praline, accompanied by mesclun greens tossed in balsamic dressing Melted French Brie de Meaux Served on grilled watermelon, topped with watercress salad tossed in raspberry dressing, walnut oil and Chinese truff les Warm Salad of Thinly Sliced Scallops and Salmon Fillet With lemon grass and ginger foam, accompanied by baby greens and herb salad in honey and sesame dressing

Escargot Gratinated with Herb Butter Served with garlic bread and salad greens in pumpkin seed oil dressing

soup:: King Prawn Bisque With souff léed seafood cannelloni Wild Mushroom Froth With truff le espuma

fish and seafood:: Grilled Fillet of Chilean Sea Bass With tomato fondue, caulif lower potato mash and petite salad leaves, served in bouillabaisse froth Baked Pesto and Horseradish Crusted Lapu-lapu Fillet In carrot - honey froth, set on balsamic f lavoured lentil stew, served with roasted marble potatoes and glazed green asparagus

meat & poultry:: Trio of Grilled Australian Mulwarra Beef Tenderloin Braised veal cheek and pan-seared duck foie gras with Port wine glace, served with mousseline potatoes & vegetable cassoulet Roasted Pommery Mustard Crusted Australian Lamb Loin With Port wine tamarind jus, served with truff le infused vegetable potato galette and sautéed haricot verts with mushrooms and shallots French Duck Conf it With creamed Brussels sprouts and parsley marble potatoes Roasted French Duck Breast With orange - curacao jus, set on a truff led mousseline potato, served with Port wine braised vegetable stew and mango tartlet

www.dineasiaguide.com

CAV WINE SHOP - CAFÉ

Luzon :: Metro Manila :: Taguig City

www.cavwine.com G/F The Spa Bldg. Lot 5, Quadrant 8, City Center, Bonifacio Global City, Taguig City PH: +63 2 856.1798 FAX: +63 2 856.1796 Sunday - Thursday 11:00am – 1:00am Friday - Saturday 11:00 am – 2:00 am Continental Banquet Catering Private/Function Rooms Wine List Major Credit Cards Accepted Wine Shop Wine Catering

Among the newly-opened establishments at The Fort, CAV Wine Shop Café stands out as one of the best in terms of modern European cuisine. This full-service restaurant, widely recognized for its gourmet fare, focuses on simplicity and deliciousness. CAV is also popular for its classic wine and food pairing, boasting of an extensive quality wine selection supplied thru its famous Enomatic Wine Dispenser. Specialty and best-selling dishes include the Chilean Sea Bass and the Dry-aged US Angus Rib Eye. The simple facade is a paradox of its modern interiors, which suggests rustic elements with its cavernous wooden ceiling and white brick walls. The café-bar lounge area welcomes guests with modern chandeliers and a high-seating communal table, seamlessly designed with the secluded dining area at the back. Share an extraordinary dining experience and indulge in the wonderful world of good food and f ine wine at CAV.

sample menu selections starters:: Soft Shell Crab Tempura Mango & roasted Pimiento. Organic Greens Yellowf in Tuna Carpaccio Ginger-Wasabi Mayonnaise Paint. Mesclun Micro Greens Malagos Farm Goat Cheese Croquetas Sweet & Sour roasted Beets. Salad Garnish Home-cured Salmon Pastrami Soft poached Organic Egg. Mesclun Greens. Sauce verte Duck Foie Gras Terrine Onion Marmelade. Herb Mesclun Bouquet. Sour dough Toast Roasted Corn Soup Unagi and Foie Gras Sandwich. Sprouts

WINTER/SPRING 2009

Duck Conf it Ravioli Portobello. Duck Juice. Foie Gras Foam

main course:: Meuniere of Orange Roughy Fillet Champagne Foam, Green Pea Mousse. Coconut Rice Crispy Skinned Salmon Handmade Tagliatelle. Fava Beans. Leek Fondue. Chilean Sea Bass Corn Puree. Cherry Tomato Compote. Roasted Clam & Onion Broth

48 hour Lamb Shank

Moroccan Spices. Garlic. Okra. roasted Vegetable CousCous Dry Aged US Angus Rib Eye On the Bone 21oz. Wild Mushroom Ragu. Spinach Gratin. Country Fries

desserts:: Yogurt Panna Cotta Bordeaux Wine Syrup. Spice poached Pear. Sherbet Homemade Fruit Sherbets Passion. Kiwi. Guava. Mango

Baked Butterf ly Prawns Garlic Herb Butter. Lemon Risotto. Asparagus

French Crepe Cake Dayap Curd. Strawberry Soup. Peppermint. Champagne

Angus Beef Short Ribs Creamy Canellini Beans. Kamote Curls. Burgundy Sauce

Valrhona Chocolate Souff lé Cake Grand Marnier. Ice Cream Melt. Mixed Berries

Roasted Cornish Hen Foie Gras whipped Mountain Rice. Herbed Natural Jus

Banana & White Chocolate Brulee Orange Juices. Caramel

GAUDI

Luzon :: Metro Manila :: Taguig City

www.gaudi-restaurant.com serendra@gaudi-restaurant.com G/F, Serendra, McKinley Pkway Bonifacio Global City, Taguig City PH: +63 2 856.0473 FAX: +63 2 856.0474

Named after Spanish architect Antoni Gaudi known for his Modernist and highly individualized design, Gaudi Restaurant ref lects the unique style of its namesake. The striking mosaics, gothic pillars, arches, ornate woodwork and soothing Spanish music create the perfect setting for its cuisine.

Trained by Ignacio Muguruza, Executive Chef

Alexandra Cacho pays tribute to her country by introducing modern Spanish cuisine as prepared and presented today around Spainâ&#x20AC;&#x2122;s diverse regions, hence the excellence of her signature dish, Chuleton Villagodio and bestselling dish, Arroz con Marisco complemented with a wide variety of superb wines and cavas. A place where both the international traveler and local can experience being magically transported to modern Spain, Gaudi combines a

Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 11:00pm Spanish Vegetarian Catering Indoor/Al Fresco Dining Private/Function Room (Serendra) Takeout Wine List Major Credit Cards Accepted

relaxed, romantic athmosphere, delectable food and wine unlike any other in the Philippines.

sample menu selections appetizer:: Boquerones en Vinagre Marinated fresh anchovies Rollitos Gaudi Gaudi chefsâ&#x20AC;&#x2122; own creation Spanish chorizo lumpias Pulpo a la Gallega Octopus with paprika, salt and virgin oil

hams, chorizos & cheese::

Fabada Asturiana Asturian kidney beans stewed with pork and chorizo

salad:: Ensalada Gaudi Tossed green drizzled with our special dressing Ensalada Chef Alexandra Garlic Shrimps on a bed of Mesclun

pasta & egg dishes::

Pica Pica Serrano ham, blood sausage, chorizo, chistorra and piquillo pepper platter

Canelones a la Catalana Canneloni pasta stuffed with lamb and liver pate in bechamel sauce

Plato de Ibericos Serrano ham, salami, chorizo and manchego cheese platter

Huevos Rotos Casa Lucio Fried potatoes and egg recipe from Casa Lucio

soup & casserole::

paella::

Gazpacho Andaluz Fresh tomato and garden vegetable soup (served cold)

Arros Amb Crosta Mixed paella with crusty egg topping - Alicante style

Paella de Cordero con Setas Lamb and shiitake mushroom paella Paella de Cocido Spanish Cocido paella

fish & seafood:: Pescado a la Sal Market fresh whole f ish baked in rock salt (order 1 day in advance) Lomo de Mero Dos Salsas Pan-fried sea bass with pureed piquillo pepper and squid ink sauce

house specialties:: Chuleton Villagodio Certif ied Angus Beef prime rib grilled according to the methods of Villagodio. Price is served per kg Pariliada de Carnes Grilled lamb, beef & pork served with alioli potatoes. For two or more persons 1/4 Conchinillo al Horno 1/4 roast suckling pig

www.dineasiaguide.com

THAI AT SILK

Luzon :: Metro Manila :: Taguig City

thaiatsilk@yahoo.com.ph Unit IC12 G/F Serendra Piazza For t Bonifacio, Taguig City PH: +63 2 856.0386 – 87 Monday - Sunday Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 11:00pm Thai Vegetarian Catering Full Bar Indoor/Al Fresco Dining Takeout Wine List Major Credit Cards Accepted Reservation Required

Owner and Executive Chef Cecille Ysmael’s love for Thai food gave her the passion to transform this into Thai at Silk. Located at Serendra Piazza, part-owners Ivy and Cynthia Almario‘s design is the inception of what modern Thai is. Enormous metal chandeliers and white furniture give the place a fresh look. A traditional wooden artwork from Southern Thailand covering one wall and soft Thai instrumental music recreate an atmosphere as authentic as the Thai menu. Highlight of the restaurant are the dishes that embody the 4S of Thai food: sweet, salty, sour, and spicy. House specials include Pad Thai noodles wrapped in an egg net, Green Chicken Curry and Pomelo Salad, all freshly-made. For those craving for dishes outside the menu, Chef Cecille is willing to create them as long as ingredients are available, eighty-f ive percent of which are f lown in weekly from Thailand, especially Jasmine rice. Rounding out the menu are desserts like homemade durian or coconut ice cream and sticky rice with mango. The ambiance, unsurpassed service and f ine Thai cuisine create an exotic experience truly Thailand, offering a dining establishment unlike anything Manila has ever seen.

sample menu selections appetizer::

curries and more::

rice and noodles::

Gai Sateh Chicken satay

Gang Ped Bped Yang Succulent roast duck in a red coconut curry sauce with grapes or apples and tomatoes

Pad Thai Thai-style fried noodles

Paw Pia Thaw t Deep fried spring rolls Tod Man Kung Thai shrimp cake Choo chee kung + roti Minced prawn in reduced red curry sauce served with roti bread Kung Sarong Deep fried prawns wrapped in egg noodles served with cucumber relish

salad:: Yam Som-O Pomelo and shrimp salad Neau Naam Cok Grilled beef with lemongrass salad

WINTER/SPRING 2009

Phanaeng Neur Yang Beef in aromatic phanaeng curry Pla Kapong Neung Manao Steamed whole sea bass in lime chili sauce Poo Nim Phad Prig Thai Dam Stir fried soft shell crab with black pepper sauce Kae Mutsaman Boneless lamb mutsaman curry See Khrong Moo Yang Cinnamon and lemon marinated pork ribs barbequed to perfection

Khao Khluk Kapi Fried rice with shrimp paste served with sweet pork and green mango julienne Khao Phad Ped Yang Roasted duck fried rice

sweets and desserts:: Ta Koh Sakhoo Tapioca pearl steamed cake (20 minutes preparation time) Homemade coconut ice cream

FOREST HOUSE

Luzon :: Baguio City

www.foresthousebaguio.com 16 Loakan Road, Baguio City PH: +63 74. 447.0459

Since 2001, Forest House Bistro and Cafe has established itself as Baguio’s premier bistro and cafe. Country decors lend intimacy to Forest House, while the interiors of green and brown plaid-covered chairs, pinewood f inishing, and a yellow brick f ireplace evoke the comfortable character of the place. The relaxing atmosphere is further enhanced by classical jazz and standard music. This house in the forest is the perfect setting for their wide selection of international cuisine, which continues to draw locals and tourists alike, particularly with signature items like Forest House homemade bagnet and Forest House wine-sauced chicken. For a true taste of Baguio City, Forest House offers warm and friendly

Monday - Sunday Weekdays: 11:00am - 12:00mn Weekends: 10:00am - 12:00mn Filipino Vegetarian Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Wine List

service, great food, and homey ambiance, giving you casual dining at its f inest.

sample menu selections appeteaser:: Forest House Homemade Bagnet Crispy fried pork belly with papaya chutney Smoked Chicken, Mushroom Quesadillas Minced chicken with mushroom sauteed in butter with melted cheese in tortilla wrapper with red salsa Assorted Grilled Homemade Sausages Assorted homemade sausages Bratwurst, Breakfast sausages, Hungarian and smoked sausages, sauteed in butter with onion rings Three Cheese Spring Roll A combination of mozzarella, cheddar and quick melt cheese

soup:: Forest House Bouillabaisse A medley of seafood cream soup

Forest House Wild Mushroom Soup Cream based soup with wild mushroom Potato Cheese Chowder Creamy potato with melted cheese

salad:: Forest House Chef’s Salad Fresh garden greens in vinaigrette or thousand island dressing Crab and Mango Salad Organic greens with ripe mangoes and crabsticks with a choice of thousand island or strawberry dressing 3 Dip Salad A huge mix of fresh lettuce, strip of crispy cucumber,carrots & turnips with nuts, Def initely meant to be shared, which you hand wrap & dip in our very own strawberry dressing, blue cheese & honey vinaigrette. Truly a Baguio Experience

main dish:: Beef Tenderloin with

Sweet Peas in Ginger Spice Sauteed beef loin with sweet peas, ginger and red wine Forest House Wine Sauced Chicken Grilled chicken breast with rich white sauce, mushroom and white wine Forest House Back Ribs Charbroiled ribs simmered in our very own barbeque sauce Forest House Salmon Grilled salmon with honey mustard sauce

pasta::

Spicy Tuna Linguine Mild spicy tuna f lakes in tomato concasse Linguine with Mushroom, Shrimps With picatta and mozzarella cheese sauce Fusilli Pasta with Pesto, Squid & Shrimps Tossed with our special chef’s pesto with squid & shrimp

www.dineasiaguide.com

LE CHEF

Luzon :: Baguio City

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

In the heart of Baguio City, Le Chef at The Manor is a dining destination for modern and classic Mediterranean cuisine. It offers a different dining experience

Continental Filipino French Italian Mediterranean Barbeque/Grilled

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

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

from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the f ireplace at night give the place a romantic the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many f ine dining scenes around the country. Prepared with passion are dishes such as executive salads, the peppered steak, and roasted Chilean sea bass, while an extensive wine list complements the delectable cuisine. Take home freshly-baked breads such as banana and chocolate peanut butter loafs or homemade sausages from the deli counter. Gracious service, elegant dining, and gastronomic delights make Le Chef at The Manor a fantastic reason to frequent the City of Pines.

soup::

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

Baked Baby Lamb Rack Herb de Provence Coated in Dijon mustard, herb & garlic with jus roti, goat cheese salad and home fried potatoes

creative combinations::

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

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

desserts::

Lamb Shank Pinot Noir With gratin potatoes & steamed vegetables

Cheesecake with Chocolate Bits Served with vanilla sauce

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

Baked Chicken Saltimbocca In thyme Jus with potato wedge-garlic-shallot conf it steamed brocolli

Souff le “Le Chef” With peach, lady f inger & apricot brandy

chef’s creative pasta::

classic favorites::

Traditional Chocolate Mousse

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

Aged U.S. Prime Rib-Eye (300 g) Served with your rice or potato

Chefs Special Soup Created daily from Baguio’s best produce

WINTER/SPRING 2009

Banana Split “Le Chef Style”

YATS RESTAURANT & WINE BAR

Luzon :: Pampanga

www.yatsgourmet.com Building 1998 Mimosa Drive, Mimosa Leisure Estate, Clark Freepor t, Pampanga PH: +63 45 599.5600 (Reser vations) +63 2 844.5796 (Manila Off ice) +63 917 817.9441

Located at the Mimosa Leisure Estate in Pampanga, Yats Restaurant and Wine Bar is the ultimate dining destination for celebrities, politicians, business executives, and anyone desiring some pampering. Each visit is a feast for the senses with delectable dishes focusing on f lavor, artfully presented platings, sublime service, and an extensive wine list for perfect pairings. The casual, comfortable environment ensures the emphasis remains focused on the food. While the a la carte menu features an inviting array of modern European cuisine with an innovative twist to traditional dishes, you can choose from a variety of menus to suit your desired level of indulgence. For special occasions, the six-course wine-paired gourmet degustation dinner is recommended. Unsure which wine to order with your meal? The Chef’s Specials include a carafe of wine specially selected to enhance your meal. For a sampling of ‘The Best of Yats’, you can try the special set menu. Whichever menu you choose, rest assured that you’ll have a memorable meal where the careful selection of only the freshest and highest quality ingredients is evident.

Monday - Sunday 11:30 am - 11:30 pm French Italian Continental International Seafood Steaks Exotic / Fusion Barbeque/Grilled Banquet / Business Meetings Catering Private Dining Full Bar Wine List Major Credit Cards Accepted Reservation Recommended 80-Seating in Main Dining Area Dress Code - Smar t Casual

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

Roasted Dutch Veal & Chinese Pink Duck Breast with Cassis Sauce Served with spinach and gaperon ravioli

Cream of Roasted Pumpkin Soup Garnished with crisp apple smoked bacon and chunks of baby pumpkin

Char-Grilled Wagyu Beef Tenderloin Seared Foie de Canard Accompanied by sautéed fresh mushroom, savoy cabbage and wild berries sauce.

Pan Roasted Chinese Barracuda Fish Fillet & Palawan Tiger Prawns Accompanied by sautéed Mediterranean vegetables and lemon parsley buerre Blanc

Pan Seared Australian Kangaroo Loin with Oregano & Almond Crust Served with seasonal organic root of vegetables and cognac cream sauce

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

Pork Loin Picatta Filled with French creamed cheese with spaghettini Butter & Herb Crusted Norwegian Fresh Pink Salmon Fillet Served with grilled Mediterranean vegetables and with anchovies and caper cream sauce

Steamed Barracuda Fillet

On prawn & bacon hash cakes, carrot & ginger puree with lightly pickled red cabbage & spring onion sauce Thyme Roasted Argentinean Sirloin Roasted on the bone with croquette potatoes & roasted root vegetables A Duo of Crispy Pan Fried Norwegian Salmon & Barracuda Fillet With steamed seasoned rice, tomato vinaigrette & grilled eggplant Oven Roasted Stuffed Breast of Chicken Filled with creamed spinach Pork Loin Picatta Filled with French creamed cheeses with spaghettini

www.dineasiaguide.com

LA PRECIOSA

Luzon :: Ilocos Nor te

www.lapreciosa-ilocos.com Rizal St. Laoag City, Ilocos Nor te PH: +63 77. 773.1162 +63 77. 770.5129 FAX:+63 77. 770.5130 Monday - Sunday 8:00am - 12:00mn

In the Northern part of the Philippines, La Preciosa offers authentic Ilocano dishes together with Continental, Filipino, and Spanish cuisines. La Preciosa was established in 1994 in honor of the late Preciosa Ablan Ventura Palma. The recipes are

Filipino Seafood Steaks Barbeque/Grilled

a legacy that Preciosa Palma learned from her mother which she passed on to her

Banquet Catering Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Takeout

area, the veranda, the mini-hall or the newly renovated private dining room. The reasonable

children. Prepared in the ways of the olden days, La Preciosa serves puqui-puqui, an eggplant casserole and bagbet vegetables sauteed in shrimp paste topped with slices of deep fried pork. Dine in a comfortable, relaxing, and homey atmosphere at the main dining prices and authentic Ilocano dishes make it a f ine dining restaurant destination in Laoag City. â&#x20AC;&#x153;Three generations, only one name to rememberâ&#x20AC;? - La Preciosa.

sample menu selections ilocano favorites salad/appetizer:: Gamet with Tucmem A hot and cold salad local sundried seaweeds, toasted and submerged in boiling hot water, with fresh tomatoes and baby clams Ukoy Dried shrimp and cabbage fritters served with sukang iloco

la preciosa specialties: Puqui Puqui A unique kind of tortang talong Bagbet An Ilocano version of the binagoongang baboy,

WINTER/SPRING 2009

two local favorites bagnet and pinakbet combined creating a soulful and delectable dish Dinengdeng/Baridibud Native seasonal vegetables cooked with sweet potato making a pasty sweet and salty vegetable soup dish Pinakbet with Sitcharon A staple dish to all Ilocanos, tiny local vegetables simmered in f ish paste (bagoong) and pork cracklings

meat/poultry and seafood:: Insarabasab Grilled pork belly and liver with papaitan sauce

Ugsa Pochero Wild deer and pork cooked into an aromatic stew Chicken Pepian A local version of the old-time favorite bopiz Higadu Ilocos version of the old-time bopiz Ipon Tamales Tiny microscopic f ish wrapped in banana leaves and steamed Bucto Local exotic f ish stew with ginger and sugarcane vinegar

desserts: Carrot Cake Inkalti Ube Suman

CHILI PEPPERS

Luzon :: Camarines Sur :: Naga City

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

Since the Bicol region has been famous for its native assortment of spicy food, Chili Peppers is a f itting name for a restaurant that is located there. When you walk into the restaurant, you are welcomed by a carnival of colors on the wall, which lend an atmosphere that is very tex-mex. With bossa nova and some Latin beat playing in the background, Chili Peppers has become a hotspot for music and entertainment. The eclectic menu crafted by consultant Chef Manuel Abella, a graduate of the California Culinary Academy, is a concoction of f lavorful American dishes. Chef Junjie Abella, meanwhile, prepares signature dishes that are classic and with a twist such as baby back ribs, jurassic ribs, and sinigang sa buco using ingredients that are not available locally. With a very relaxed, casual, and friendly service, Chili Peppers is the place to dine for locals and tourists where good food and great times meet.

Casmer Bldg. Salcedo St., Legaspi Village, Makati City Enterprise Bldg. Ayala Ave. Makati City Cybermall, Eastwood, Quezon City OPEN 24 hrs except Sundays (Valero) Monday - Sunday (Naga) 7:00am - 11:00pm American Eclectic/World Filipino Barbeque/Grilled Indoor/Al Fresco Dining Takeout Bar Scene Delivery

sample menu selections Baby Come Back Half rack of pork ribs double basted with hickory bbq sauce. Our Best Seller.

Pinangat

Tanigue Steak

Laing

Bangus Steak

Bicol Express

Grill Squid

Jurassic Ribs Pork tender beef ribs crispy fried, marinated in our original sweet oriental sauce

Crispy Garlic Ribs

Spicy Squid

Big Daddyâ&#x20AC;&#x2122;s Steak

Tuna Sisig

Pork Tenderloin ala Pobre

Tuna Yakitori

Chubster Chicken

Beef Salpicao

Chicken BBQ

Gambas

Spareribs

Steak Havanero

Breaded Porkchop

Chili Peppers Deep Fried

Liempo Bizkits

Sisig Rice

Sweet Chops

Bicol Combo 1

Tuna Steak

Bicol Combo 2

Crispy Patang Dagat A healthy tuna version of crispy pork pata Sinigang sa Buko na Salmon Head Our version is cooked in a buko juice sour tamarind broth Paella Valenciana Steaks Porterhouse, t-bone, rib-eye, f illet mignon

www.dineasiaguide.com

PESCADOS

Luzon :: Palawan

www.asturiashotel.ph South National Highway, Tiniguiban, Puer to Princesa City, Palawan PH: +63 48 434.3851 +63 48 434.3747 +63 48 433.9744 Monday - Sunday Lunch: 10:00am - 2:00pm Dinner: 6:00pm - 10:00pm Filipino American Italian

Imagine yourself in the paradise that is Palawan, feasting on seafood so fresh that only hours ago it had been swimming in the great ocean around you. Ready? Now pack your bags and head to Pescados, located at the Barcelo Asturias Hotel in gorgeous Puerto Princesa. Pescados, or “f ish” in Spanish, takes full advantage of the magnif icent bounty of the sea and spins it into delectable Filipino and Asian fusion dishes, such as f ish kinilaw

Spanish Seafood Mediterranean

and steamed lapu-lapu with soy sauce. The buffet offers fresh seafood, meat , and vegetable

Catering Delivery Takeout Valet Parking Wine List

cuisine as well, especially since they hail from such diverse locales as China, France, and

counters where the guests are beckoned to come up with their own culinary creations in true Filipino “turo-turo” fashion. But the chefs are equally good at international-style the Mediterranean.

Pescados makes food the highlight of your Palawan stay, almost

surpassing the breathtaking scenery.

sample menu selections appetizer::

vegetable course::

Garlic Crab

Chili Buttered Squid

Pinakbet

Crispy Shrimps

Mixed Tempuras

Laing Na Kangkong

Super Laing

Kilawing Tanigue

Ginataang Gulay Palaweno

Palaweno Sinigang Na Hipon

Tuna Sashimi

rice and noodles::

salad::

Yang Chow Fried Rice

Caesar Salad

Paella Valenciana

Chef Salad

Japanese Fried Rice

Green Mango Salad

Paella Pasta

soup::

house specialties:

Cream of Mushroom Soup

Pinaputok Na Samaral

Seafood Chowder

Inihaw Na Suran

Wanton Soup

WINTER/SPRING 2009

Squids Adobo Pescados Catch Chili Mud Crab Tuna Salpicao Chicken Kinulob Inihaw Na Panga

CHATEAU HESTIA

Luzon :: Cavite :: Tagaytay

www.chateauhestia.com Purok 5, Bucal, Silang, Cavite PH: +63 929 711.3289 Thursday - Sunday 11:00am - 9:00pm

Hestia is the Greek goddess of hearth, f ire, and entertainment - the same elements that constitute Chateau Hestia. Situated amidst a lush garden in idyllic Tagaytay, the restaurant will remind you of the Austrian-Hungarian Empire as most of the pieces of furniture are imported from Vienna. The entire dining area is a gallery of little masterpieces by f ive-year old Juliana, the owner’s daughter. Chateau Hestia prides itself of its authentic European food mainly from Germany and Austria. Austrian owner Johannes Zehethofer wants to impart his homegrown cuisine and prepares straightforward European comfort food such as osso buco, kümmelbraten (Viennese roast pork), and sausage platter with some help from friend and consultant Chef Dj. A bar at the center

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

constructed out of old wine crates offers the perfect cap for a satisfying meal with homemade limoncello or vin d’ orange. Chateau Hestia, which also holds functions for weddings and other events, makes guests feel like they are at home for a truly “charming European dining experience.”

sample menu selections Alt Wiener Erdapfel Suppe Rich potato soup enhanced with caraway and fennel seeds done in the traditional Viennese way Hestia’s Onion Soup Trio onion sauté deglazed with dry vermouth topped with ementhal crostini

Panna Cotta A delicious baked cream typical of the whole of Northern Italy Margherita Pizza Authentic Italian thin crust pizza with tomato, pesto and mozarella

paprika and sour cream sauce served with potato rosti & buttered vegetables Fiaker Beef Goulash Rich beef stew f lavored with paprika, fennel and caraway, slowly cooked until tender, served with servietten knodel and cornichons topped with fried egg and sausage

Osso Buco Milanese Beef shanks slowly braised in sauce Espagnol served with mashed potatoes and fresh vegetables

Platter of Italian Cheeses Combination of Pecorino, Asiago, Scamorza, Gorgonzola and Taleggio cheeses served with liver herbed pate, dried fruits and olives

Kümmelbraten (Viennese Roast Pork) Oven-roasted pork belly with caraway garlic crust in pork jus accompanied with servietten knodel and sauerkraut

Crusted Salmon Lemon pepper crusted f illet of Salmon with smoked paprika sauce served with mashed potato and buttered vegetables

Reuben Sandwich Grilled Italian f lat bread f illed with our own version of corned beef and sauerkraut duo

Sausage Platter Platter of Austrian – Hungarian sausages-debriziner Austrian buren and bockwurst with cheese served with roasted potatoes and sauerkraut

Salad Nicoise The famous salad of Cote d’ Azur which is a combination of farm fresh greens tossed with green olives, black olives, anchovies, capers topped with hard-boiled egg and served with white wine vinaigrette

Mousse au Chocolat Bittersweet ganache topped with pears poached in red wine

Gelato Artigianale

Homemade f lavored ice cream —THE REAL THING!

Hungarian Paprika Chicken Leg of chicken slowly simmered in smoked

Pasta di Mare A combination of scallops and prawns in perfect-simmered pomodoro sauce

Mauro’s Cioccolato Souff le A chocolate bomb oozing with f illing--Courtesy of our friend, Mauro, owner of one of the best Trattorias in Sienna, Tuscany

www.dineasiaguide.com

HAWAIIAN BAR-B-QUE

Luzon :: Cavite :: Tagaytay

www.theboutiquebnb.com #45 Aguinaldo Highway Silang Crossing East, Tagay tay City PH: +63 46 413.1798 +63 46 860.2716 FAX: +63 46 413.1885 Unit-G, Esplanade , San Miguel by the Bay, Seaside Boulevard, SM Mall of Asia, Pasay City

If you’re looking for “The Best Ribs in Town,” as its tagline goes, the Hawaiian Bar-B-Que Restaurant is the place where you’ll f ind it. Business partners Happy

Station 1 Boracay Island, Aklan PH: +63 36 260.2246

favorite vacation place that they decided to introduce the type of cuisine for everyone

Tagay tay - 8:00am to 10:00pm Boracay - 9:00am to 11:00pm The Esplanade -3:00pm to 12:00mn (weekdays) - 3:00pm to 2:00am (Fri & Sat) - 3:00pm to 1:00am (Sun) Asian Filipino

Grilled International

Seafood Steaks

Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

Ongpauco & Dexter Tiu became fascinated with the versatile f lavors of Hawaii, their who loves to eat. The restaurant, which has three branches located in Tagaytay, Boracay, and at the Mall of Asia, serves a wide array of Hawaiian and Filipino dishes consisting of appetizers, main dishes, sidings, sandwiches, soups, grilled meats and seafood, including desserts and tropical drinks. Among the many favorites, the bestseller is the original Hawaiian Bar-B-Que baby back ribs. Also offering f ine dining service to its clients, the restaurant has interiors characterized by modern and quaint designs with a very relaxing and uncompromising ambiance. The distinctive taste of the house specialties, fully complemented with warm and friendly service, attracts both young and old clients alike and keeps them coming back for more.

sample menu selections Hawaiian Great Omelette Feast Medley of ham, green pepper, mushrooms, onions, tomatoes, pineapple chunks, topped with grated cheese and served with sausage links, roasted tomatoes & freshly baked homemade bread Rib-eye Tapa Breakfast Served with garlic rice, atsara, fried egg and fresh fruit Original Baby Back Ribs Roasted in homemade sauce served in island style (available in 3 f lavors – the original sweet & tangy, honey mustard, lua-lua style Kona’s Chicken Coco Hawaii’s version of “lechon kawali” rubbed with spiced coconut milk

pork belly, mussels served with grilled corn, pineapple, mango & oranges

sauce then grilled in wooden bamboo trunk. Served sizzling!

Taal’s Own Sizzling tawilis fried hot spicy & crispy

Island Style Coco-Macnut Shrimp Island shrimp coated in coconut shreds and macadamia fried to a crisp. Served with our own pink-guava sauce.

Tagaytay’s Bulalo Soup Beef shank served with its bone marrow intact, a staple in almost every table Sun-ripened Mango Chicken BBQ Grilled free-range chicken marinated in a special sauce made from sun-ripened mangoes served with Mango salsa Fisherman’s Catch Fish, squid, shrimps & mussels coated in our special batter & fried to a golden crisp

Lahaina’s Famous Beef Stew Beef Ribs stewed in a Hawaiian spice blend of chili, maple and sesame

Char-grilled Fish in Banana Leaf Fresh f ish with tomatoes, onions, mixed with herbs wrapped in a banana leaf & char-grilled to perfection

Bar-B-Que Platter A mixture of shrimp, pork, chicken,

Garlic Mussels in Bamboo Trunk Fresh mussels marinated in our special

WINTER/SPRING 2009

Hawaii’s Version of Bulalo Steak Sizzling bulalo steak marinated in Hawaiian secret spice and roasted overnight. Luau-style Pineapple & Shrimp Curry Fresh shrimp sauteed in curry milk and exotic spices served in a sun-drenched pineapple shell Hawaiian Coco Banana Split Banana Split served in a young coconut shell topped with nuts, mallows and chocolate syrup Fresh Fruit Platter Assorted fruits in season served in a pineapple shell. Excellent with a scoop of ice cream.

PAMANA

Luzon :: Cavite :: Tagaytay

#1315 Aguinaldo Highway, Silang Crossing East, Tagay tay City PH: +63 46 413.2461 +63 46 413.1798

Recreating the ambiance of an ancestral home against the scenic Tagaytay ridge is Pamana Restaurant. Owned and operated by well-known restaurateur Happy Ongpauco and businessman Dexter Tiu, Pamana is a refreshing gastronomic retreat as well as a place to walk down memory lane. The menu features food cooked in the tradition of the century-old collection of heirloom recipes of the Ongpauco clan. Inherited recipes such as sinigang sa manggang hilaw, chicken binakol, tinuktok, sinanglay, binagoongang bagnet, ginataang ulang sa kamias, and Barrio Fiesta’s famous original crispy pata which was invented by Ongpauco’s father, Rod, have become instant bestsellers from the day Pamana opened early this year. The three-storey restaurant is furnished with wrought-iron chandeliers,

ceramics,

big

and

heavy

dining

tables

paired

with

sturdy

Monday - Sunday 10:00am – 10:00pm Filipino Grilled Seafood Spanish Steaks Fondue Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

chairs,

capiz display cabinets, wooden trunks, comfortable wooden sofas with small throw pillows, and other antique pieces. Celebrate usual happy occasions over lunches and dinners with family and close friends at Pamana, a legacy of Filipino cuisine.

sample menu selections Manila’s Original Crispy Pata Daddy Rod Ongpauco’s invention! Pork knuckles simmered to tenderness then fried to a crispy golden brown, comes in original, spicy or garlic f lavor Binagoongang Bagnet Bagnet sautéed in shrimp paste Pamana’s Three-Way Adobo 3 kinds of Adobo learned from 3 favorite lolas: Chicken adobong puti, native adobo pork spareribs and adobo f lakes Dagupan’s Tiyan Ng Bangus sa Tostadong Bawang Tender, juicy Bonoan bangus from Dagupan cooked in tons of garlic Lechon de Leche Cooked in 4 different ways: Crispy Lechon, Belly Roll, Garlic Lechon Soup, Lechon ribs

The Original Bulalo Steak A Bakahan at Manukan restaurant original

Marinduque’s Sinanglay Fresh tilapia with tomatoes and onions cooked in native spices & coconut milk

Tinuktok Minced coconut meat, shrimp and spices wrapped in taro leaves and cooked in coconut milk

Lumpiang Lucena Mama Chit’s specialty! Lucban longanisa and fresh coconut strips

Kare-Kareng Seafood Barrio Fiesta’s famous kare-kare. A rich peanut based stew with mixed seafood & vegetables served with green mango salad & bagoong Pampanga’s Sizzling Sisig At Aligue Served sizzling hot with tostadong aligue

Sinuglaw Lolo Gerry de Leon’s pride. Grilled pork belly and fresh tanguigue marinated in spices, coconut milk & tuba Ensaladang Bagnet Camille Ongpauco’s mixed greens & tomatoes topped with crispy bagnet. Served w/ Bagoong Balayan Dressing.

Sisig Tawilis Chef Happy’s invention, a must try!

Pampanga’s Bibingka Bibingka with white cheese, salted egg, a family recipe from grandma

Sinigang (Seafood or Meat) May be made from: green mango, miso, sampaloc, santol, guava

Batangas Pinoy Fondue Puto, suman & kutsinta served with hot chocolate

www.dineasiaguide.com

visayas restaurants :: 85 86 87 88 89 90 91 92

ARIA HAMA KA-ON TRUE FOOD ZUZUNI ANZANI THE GUSTAVIAN LA TEGOLA

PHOTO SOURCE: K AON

VISAYAS MAP

MAP SOURCE: CICADA FOUNDATION

www.dineasiaguide.com

Banilad

cebu city

Lahug

Ayala Mall

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

ARIA

Visayas :: Aklan :: Boracay

Beachfront, D’Mall of Boracay, Boracay Island, Malay, Aklan PH: +63 36 288.5573 Monday - Sunday Open All Day Reservation Recommended

When you dine in Aria, you know you are going to have one of the most delicious plates served on the idyllic island of Boracay. This relaxed and stylized restaurant quickly rose to fame after it opened in 2003. Thanks to its f ine, authentic Italian food, excellent service and cozy, chill out ambiance. Regular patrons, returning customers and new visitors all rave about the fresh, homemade pasta selection and delectable wood-f ire oven pizzas, as well as the ever evolving weekly and monthly specials that contribute to an already scrumptious array of main dishes. Situated in the beachfront of D’Mall of

Italian Vegetarian Authentic Wood-f ire Pizza Oven Family-Friendly Bar Scene Full Bar Wine List Indoor/Al Fresco Dining (Seasonal) Takeout

Boracay, you can choose to dine in its comfortable indoor setting or on the beach, beneath the stars. Touted as “the place to see and be seen,” and oftentimes the f irst and last stop you will want to make when visiting Boracay, Aria is quite possibly the best restaurant on the island.

sample menu selections antipasti::

pasta::

Carpaccio di salmone e capperini Smoked salmon carpaccio with capers and oregano

Puttanesca A truly mediterranean mix of garlic, capers, olives, tomato and pecorino cheese

Rotolino marchigiano Wood f ire oven baked pizza roll stuffed with tomatoes, mushroom, mozarella and ham Gran misto aria A vegetarian mix of tomatoes and mozzarella cheese, grilled bell pepper salad, eggplant mash and deep fried zucchini served with focaccia bread

Al fume A creamy tomato sauce with bacon, brandy and emmental cheese Tagliatelle con tartufo, asparagi e prosciutto di Parma Homemade tagliatelle with white truff le, asparagus and parma ham

insalate::

pizza::

Insalata di cocomero, rucola e pinoli Organic arugula with watermelon and pine nuts in a balsamic vinaigrette dressing

Aria Tomato, mozzarella and parma ham

Frutti di mare Tomato, garlic, seafood and mozzarella

secondi:: Gamberoni alla greca A popular Greek dish of prawn, sautéed in an aromatic tomato salsa, feta cheese and herbs Tanguigue con salsa verde Fresh tanguigue f ish f illets served with salsa verde Involtini di manzo Thinly sliced beef rolled with mozzarella cheese and farmers ham

www.dineasiaguide.com

HAMA

Visayas :: Aklan :: Boracay

D’Mall Plaza, D’Mall of Boracay, Boracay Island, Malay, Aklan PH: +63 36 288.5978 Monday - Sunday Open All Day during Peak Season Lunch and Dinner only during Off-Peak Japanese Vegetarian Family-Friendly Fresh Sushi & Sashimi Sake & Shochu Indoor/Al Fresco Dining (Seasonal) Takeout

One of the newest restaurants to open on Boracay Island, Hama is fast gaining popularity and making its mark as the best place to go to for a fresh and tasty gastronomic feast of Japanese food. A unique and interesting blend of traditional Japanese fare as well as some modern, more imaginative dishes that give a twist to the classics, characterizes its menu. Its interiors are both tropical and Zen, stylish enough for a romantic dinner for two, and casual enough for a big family gathering. With its outstanding food and service, complemented by its trendy, tropical surroundings, it comes as no surprise that Hama is a favored culinary stopover and the newest “must-try” restaurant in Boracay.

sample menu selections appetizer/zensai:: New Style Hama Sashimi Fresh slices of snapper sashimi served with ponzu sauce and udo curls Nasu Age Sliced eggplant sautéed in a special itame sauce Seared Tuna Tartar Seared yellow f in tuna chilled and mixed with onion & garlic crowned with black caviar served with soya Japanese tenderloin steak bites 150g of beef tenderloin chunks pan-seared and served with caramelized onions

hama specials:: Hama Gyuniku 200g of US rib-eye beef steak, misono grilled and served

WINTER/SPRING 2009

with eggplant chunks in a special chef’s sauce Hama Tofu Steak Pan-seared silken tofu served with special tofu steak sauce Plank Roasted Salmon Oven-roasted salmon f illet served with cha soba

tobanyaki:: Vegetable & Tofu Tobanyaki Iron pot sizzled and served with wild Japanese mushrooms in a special sauce

salad/sarada:: Kani Salad A bed of lettuce seaweed and shredded crabsticks topped with Kaisho dressing

Yakimono:: Unagi Donburi Broiled Japanese eel with unagi sauce

agemono:: Pork Tonkatsu A deep fried pork f illet accompanied with Ponzu sauce and served with a hama side salad

ramen:: Miso Ramen Shredded vegetables sautéed with ground beef served with homemade fresh ramen in a hot broth

KA-ON

Visayas:: Aklan :: Boracay

www.tidesboracay.com Penthouse Level, Tides Hotel Boracay, D’Mall, Boracay Island, Malay, Aklan PH: +63 36 288.4517 +63 36 288.4518 Monday - Sunday 6:00am - 12:00 midnight

Ka-on, which means “to eat” in the Visayan dialect, is the Filipino restaurant located at the rooftop of The Tides Hotel in Boracay. Drawing from the rich

Filipino International

Filipino culture of eating and dining out, the menu features delectable dishes regional in

Banquet Bar Scene Full Bar Live Music/Enter tainment (cer tain occasions) Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted Reservation Required (for big groups) Dress Code: Casual

origin prepared and traditionally cooked using locally-sourced produce. Chef Fernando Aracama presents what he calls progressive Filipino cuisine, improving on dishes with the use of new ingredients, applying new trends and techniques, and employing a modern approach for that distinctive and f lavorful taste Filipino food is known for. Ka-on has lots to offer. For starters, they have lumpiang sisig, suwam sa mais, crispy guava chicken, and pocherong isda to name a few. Minimalist interiors def ine the casually elegant and stylish atmosphere. Aside from the traditional menu, the simple and professional service is what makes Ka-on different from other restaurants. Everybody would def initely want to be aware and try what native culinary delights await them at Ka-on.

sample menu selections appetizer:: Spicy Beef & Cheese Stuffed Flat Bread Grilled Tortilla with a spicy beef & cheddar cheese f illing served with fresh tomato salsa. Pork Chinois & Green Onion Quesadilla Grilled tortilla stuffed with Chinese style pork & chives.

soup:: Suwam sa Mais Tagalog soup of grated corn f lavored with chili leaves. Sinigang na Baboy Traditional Filipino soup f lavored with ginger, pepper leaves and green papaya.

Chicken Crunch Chopped Salad Chopped salad greens, tomatoes, corn, cucumber, crisp chicken & peanuts tossed in a sweet soy dressing.

vegetables:: Pinakbet Ilocano specialty of braised squash, eggplant, bitter melon, okra & tomatoes with bagoong. Gising - Gising Bicolano specialty of chopped long beans, ground pork & chilies cooked in coconut cream.

main course::

salad::

Queen Dory of the Tides Cream dory f illet on marbled potato with candied tomatoes and sour cream topped with pickled vegetables.

All Hail Caesar Salad Lettuce, bacon chips, croutons tossed in classic anchovy garlic dressing & garnished with parmesan cheese.

Butterf ly Prawns Tiger prawns in pineapple-oyster sauce served with garlic rice and mixed vegetables.

progressive filipino cuisine:: Crispy Beef Ribs Adobo Filipino national dish of braised beef riblets in soy sauce, vinegar, garlic & peppercorns on fried bananas and garnished with mango salsa. Lambshank Caldereta Slow cooked lamb shank in a spiced tomato sauce with bell peppers, carrots, olives & deep-fried potatoes.

pasta:: Spicy Chorizo & Tomato Pasta Creamy Bacon & Mushroom Cream Pasta

desserts:: Fried Ice Cream Crunchy & hot on the outside, soft & creamy on the inside. Mango Flambe

www.dineasiaguide.com

TRUE FOOD INDIAN RESTAURANT

Visayas :: Aklan :: Boracay

truefood_boracay@yahoo.com Beachfront, Balabag, Boracay, Malay, Aklan PH: +63 36 288.3142 Monday – Sunday 10:30am – 11:00pm Indian Banquet Catering Delivery Indoor/Al Fresco Dining Wine List Major Credit Cards Accepted

Over the past 20 years, True Food has established itself as one of Boracay’s dining landmarks with its mouthwatering selection of dishes from across India and its stunning seafront location on White Beach. The restaurant is built using traditional materials in a classic pagoda style. Guests eat sitting at low tables on silk cushions. Its stunning menu combines unique tastes from all over India, from Kashmiri f ish 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 must-eat for every Boracay visitor.

sample menu selections Buttered Chicken Spring chicken delicately f lavored with North Indian spices

appetizer:: Vegetable Samosa Deep fried dumplings stuffed with mixed vegetables and spices

Kashmiri Fish Curry Fish f illet in a spice f lavored sauce Jhinga Masala Prawns cooked in spices with tomato f lavored sauce

Aloo Tikki Deep fried potato balls with spices and a pinch of chili paste

Muglahi Chicken Curry Broiled chicken in almond sauce with green peppers and spices

Aloo Ghobi Potato with caulif lower in masala sauce

Dallo Temperadu Sri Lankan-style fried spicy squid

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

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

WINTER/SPRING 2009

vegetarian dishes:: 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 Masala Dosei Fired spicy potatoes wrapped in crispy bread

ZUZUNI

Visayas :: Aklan :: Boracay

www.zuzuni.net

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

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

sample menu selections sandwiches::

salad::

‘Z’ Burger Grilled burger patty with feta cheese and oregano. Served with homemade French fries.

Horiatiki Greek summer salad. Tomatoes, cucumbers, capers, parsley, oregano, kalamata olives tossed with olive oil and red wine vinaigrette, topped with feta cheese. Served with slices of house bread.

Warm Chicken-Bacon Sandwich Grilled chicken breast and crispy bacon. Served with French fries.

greek pita pizza:: Vegetarian/Salami/Greek/ Anchovy & Capers Oven-baked home-made Greek pita bread topped with pomodoro sauce, tomatoes, green bell pepper, onion and kefalograviera cheese.

all-greek starters:: Lamb Keftedes Lamb meatballs in tomato pomodora sauce Spanakopita Spinach & feta cheese baked in f ilo pastry.

Mati Salata Arugula and romaine lettuce served with balsamic vinaigrette, topped with parmesan shavings, walnuts and sun-dried tomatoes.

Greek classics:: Garides Saganaki Pasta Sauteed prawns in tomato pomodoro sauce with feta cheese, tossed with spaghetti pasta Psari Psito Fillet of U.S. cod f ish, seared and baked with rosemary, lemon zest, garlic, extra-virgin oil and white wine. (Please allow 15-20 minutes)

Beef Souvlaki Grilled skewered beef and vegetables

new specials:: Steak and Prawns Beef tenderloin steak grilled just right. Prawns sautéed in garlic butter and red bell pepper. Comes with a side of mixed salad Lamb Adobo Tender lamb chunks slowly cooked in soy sauce – the classic Filipino dish with a twist.

Desserts:: Mati Chocolate Sin Warm, f lourless, Valrhona chocolate cake served with vanilla ice cream (Please allow 10-15 minutes) Halva Ice Cream Authentic Greek dessert made with crushed sesame seeds, honey and nuts

www.dineasiaguide.com

ANZANI

Visayas :: Cebu :: Cebu City

www.anzani.com.ph Panorama Heights Nivel Hills, Lahug, Cebu City

PH: +63 32 237.7375/+63 32 236.0097 Monday - Sunday Lunch: 12:00nn - 2:30pm Dinner: 6:00pm - 11:00pm International Italian Mediterranean Banquet Catering Full Bar Live Music/Enter tainment Indoor/Al Fresco Dining Private/Function Rooms Wine List Major Credit Cards Accepted Reservation Required Dress Code: Smar t Casual

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

sample menu selections cold appetizer::

flatbread::

Citrus Norwegian Salmon On potato pancake with cucumber raita

Tomato Dough Flatbread Mozzarella cheese, tomato passata & fresh basil

Australian Beef Carpaccio Serve with cous-cous salad and cheese fondue

Spinach Dough Flatbread Chardonnay saffron cream, slivered almonds

Fresh Bufala Mozzarella & Roma Tomato On croute with olive tapanade and young salad leaves

pasta and risotto::

hot appetizer::

Home Made Amaretto Pumpkin Tortelli Cheese fondue and buttered sage

Yellow Fin Tuna Seared with Sesame Seed Vegetable tortilla rolls, sambucca sauce

Risotto With New Zealand Mussels Flavored with basil pesto

Anzani Hot & Spicy Jar Crayf ish, tiger prawns and scallop in parsley broth

Potato Gnocchi Chardonnay saffron cream, slivered almonds

WINTER/SPRING 2009

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

THE GUSTAVIAN

Visayas :: Cebu :: Cebu City

www.gustavian.biz No. 1 Paseo Saturnino (Old Ma. Luisa Road), Banilad, Cebu City PH: +63 2 344.6179 G/F Restaurant Wing, Ayala Terraces, Ayala Business Park, Cebu CIty PH: +63 32 514.1979

Transport yourself from anywhere from the environs of Cebu City to the luxury of The Gustavian. This old-world European-style delicatessen and restaurant is famous for its own recipes dating back as far as 1803. Inf luenced by King of Sweden Gustav

G/F Restaurant Wing, Marina Mall Lapu-Lapu, Mactan, Cebu PH: +63 32 341.3093

III who rapidly changed the country into a cultural movement that included f ine cuisine,

Banilad, Cebu - 10:00am - 12:00mn Ayala, Cebu - Dance Par ty (weekends)

the menu forms a melting pot of Swedish-French f ine dining heritage for the past three

Cuisines: please see index

hundred years. Fleur-de-Liz and artichoke motif chandeliers accent its high ceiling while rustic Tuscany f loors and a wooden Swedish cross form the core of the elegant dining area, resonating traditional artistic f lair. Let Master Chefs Robert Lilja and Dietmar Dietrich entice your appetites with signature specialties like the f illet of beef with pepper, morel and gorgonzola sauce, the crusted potato rissole, and the smoked salmon with Caesar dressing. A destination for locals and tourists alike, The Gustavian is def initely a world-class culinary experience in Cebu City.

Banquet Bar Scene Catering Delivery Full Bar Fondue Live Music/ Enter tainment Indoor/Al Fresco Dining Function Rooms (Banilad branch)

Wine List Major Credit Cards Accepted Reservation Required (For big groups) Special Service: “Don’t drink and drive. We will drive you home”

sample menu selections appetizer:: Gustavian Lucullus Platter Fine selection of our homemade dolmades/stuffed artichoke/salmon roll with wasabi cream cheese/baked mussel/marinated vegatables/hummus/ proscioutto ham/salami/mortadella Mussels & Co Three ways: white wine & cream or tomato & basil or olive oil/garlic & cheese is best eaten with a lot of french bread to dip into the addictive sauce reduction

main meals seafood:: Amparito’s Steamed Salmon & Sole Roulade Spinach rice/saffron beurre blanc Chilean BBQ Broiled Sea Bass Almond crust/lemon basil sauce/ pepper pot rice Grilled Maroon Lobster Mango salsa/vegetables

royal danish sandwiches::

international sandwiches::

Little Mermaids in a Rush Beer steamed mini prawns in whole wheat with egg/homemade mayonnaise and caviar

Panini Selection With salami & cheese or ham & cheese or grilled vegetables & cheese

main meals meat::

Double Decker Selection With roast beef & swiss cheese or bacon, lettuce & tomato or reuben with pickled cabbage or pastrami & cheese

Gustavian Fillet Steak The best US Angus tenderloin sauces: pepper or portobello mushroom or gorgonzola or béarnaise Chateau Briand Oven roasted NZ beef tenderloin/ provencale potato/bernaise sauce Ostrich Madagaskar Prime ostrich steak/three peppercorn or mushroom sauce

sharing meals :: Gustavian Mix Grill Skewer Beef/pork/chicken tenderloin/lamb sausage/vegetables/fries/mustard butter

Submarine Selection With roast beef or ham & cheese or crab & egg salad

desserts:: Caramel Cheese Cake Creme Brulee With biscotti crust/fresh cream Tiramisu Homemade Mascarpone Cheese Amaretto Flavor

www.dineasiaguide.com

Surrender to the pleasures of your discriminating palate and savor freshly-made authentic Italian dishes in a uniquely intimate dining ambiance at premier locations in the city. sample menu selections Caruso 5 different types of pasta in one plate Gnokki Sorentina Fresh pasta with assorted vegetables, tomato and mozzarella cheese Penne Campagnola Short pasta, meat, tomato, mushroom and mozzarella Pizza Alla Alfredo Pizza topped with mozzarella, pesto & herbs Filetto Ai Funghi Porcini Imported tenderloin with mushroom in olive oil and herbs, served w/ fusilli pasta

Italian Banquet * Bar Scene * BYOB * Delivery * Full Bar * Fondue * Live Music/Entertainment Indoor/Al Fresco Dining * Private/Function Rooms * Weekend Brunch * Major Credit Cards Accepted Reservation Required * Takeout * Valet Parking * Wine List 92

WINTER/SPRING 2009

Luzon :: Cebu :: Cebu City

LA TEGOLA

www.dineasiaguide.com

mindanao restaurants :: 97 98 99

ANTONIO’S BAR & GRILL HANOI TSURU

PHOTO SOURCE: ANTONIO’S BAR & GRILL

MINDANAO MAP

MAP SOURCE: CICADA FOUNDATION

www.dineasiaguide.com

SM City

davao city

MAP SOURCE: w w w.davaotraveler.com

To Damosa Gateway, Lanang

ANTONIO’S BAR & GRILL

Mindanao :: Davao :: Davao City

Antonio’s Bar and Grill, the latest pride of Davao City, offers a wide variety of Filipino favorites, from classic to modern and even regional specialties. This dining destination, which opened at the height of the Kadayawan Festival on August 16, 2006, lays claim to an authentic Filipino cuisine provided by the staff that are trained to treat diners as family, stimulating the feeling of just like eating at home.

Antonio’s Bar & Grill G/F SM City, Davao City PH: +63 82 299.3904 Metro Lifestyle Complex cor. Jacinto Ex t. and Torres St., Davao City PH: +63 82 225.4394 SM City Branch: 10:00am – 9:00pm Torres Branch: 10:00am – 12:00mn

Diners can sumptuously feast on Krispy Tuna Belly, Inihaw na Panga, Lechon Paksiw sa

Modern Filipino

Bocaue, Bicol Express, Pampanga’s Dinakdakan, and Dinuguan Ilocandia. They also serve a

Bar Scene Catering Delivery Full Bar Live Music/ Enter tainment (Torres Branch) Indoor/ Al Fresco Dining (SM City Branch)

variety of exotic juices and shakes worth trying out, such as starfruit, kamias, tamarind, and kiwi. The interiors are enhanced with sky and earth colors highlighted by an exquisite art design, providing a very relaxing and scenic dining experience. The service is fast, friendly, and casual while the dishes with a new twist of f lavors appear ordinary but exemplary and more than the usual. Visiting Davao City will never be the same once you experience and capture the new taste in Filipino dining adventure at Antonio’s Bar and Grill.

Private/Function Rooms Valet Parking Weekend Brunch Wine List Major Credit Cards Accepted Reservation Required

sample menu selections appetizer:: Balut Tempura (Duck Egg) Deep fried duck eggs with vinegar garlic and wasabi dippings Antonio’s Kinilaw Sa Manggang Hilaw Malasugue chunks tossed in vinegar with ginger, onions and green mango Antonio’s Sizzling Sisig Antonio’s very own delicacy topped with lots of crispy chicharon Antonio’s Lumpiang Hubad Unwrapped spring rolls of heart of coconut palm & vegetables with sweet garlic sauce

Nilagpang Na Turagsoy Grilled catf ish in hot and spicy soup

Lechon Paksiw Sa Bocaue Crispy fried pork belly with liver sauce dip

Sinigang Lamang Dagat Seafood Sour soup with lemon grass

Binagoongang Gulay Mixed vegetables in fermented shrimps cooked with coconut milk

main course::

Antonio’s Bicol Express Sautéed pork in spicy hot fermented soup

Antonio’s Crispy Pata Deep fried crispy pork knuckle in vinegar soy dip Antonio’s Krispy Tuna Belly Crispy fried tuna belly served with calamansi soy dip

soup::

Inihaw Na Bangus Sa Dahon Ng Saging Grilled milkf ish wrapped in banana leaves

Antonio’s Bulalo Antonio’s home-style beef shank soup cooked with ground rice

Antonio’s Inihaw Na Panga Grilled tuna jaw served with calamansi soy dip

Binusog Na Sugpo Crispy shrimp stuffed pork served with sweet chili sauce Pinaputok Na Manok Deep fried chicken wrapped in banana leaves

desserts:: Antonio’s Buko Salad Antonio’s Tapioca Salad Turones De Ube

www.dineasiaguide.com

HANOI

Mindanao :: Davao :: Davao City

hanoi.davao@gmail.com J. Camus Street, Davao City PH: +63 82 225.4501 Damosa Gateway, Lanang, Davao City PH: +63 82 235.0501

Inf luenced by the exquisite f lair and inspired by the exotic fare of Vietnam, Hanoi is known for its authentic Vietnamese cuisine. Not just serving the middling spring rolls and pho, Hanoi has a wide selection of Vietnamese dishes to choose from to enjoy cozy and comfortable dining at its f inest. Try their signature dish of tamarind crabs

Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 10:00pm

or their best-selling dish of garlic and butter crabs. The decorative interiors are creatively

Vietnamese Vegetarian

Vietnamese cuisine. At Hanoi, one need not travel far to experience “A Taste of Vietnam.”

designed with traditional Vietnamese ornaments and furnishings. A place for both residents and travelers alike, Hanoi is the f irst restaurant in Davao City that entirely serves authentic

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

sample menu selections starters:: Goi Cuon Fresh spring roll with shrimp and pork served with peanut sauce

Bun Tom Xao Fresh cold noodles topped with shrimps sautéed in lemon grass topped w/ basil leaves and vegetables mixed with Hanoi sauce

Chao Gio Fried spring roll, served with lettuce, basil and mint leaves dipped in Hanoi sauce

entrees::

Goi Buoi Pomelo salad with shrimp and pork sprinkled w/ peanuts

Bo That Vi Beef strips cooked in seven different spices

Chao Tom Ground pork barbeque served with lettuce, basil leaves & rice noodles wrapped in rice paper and dipped in Hanoi sauce

Tom Rin Don Fried crispy shrimps coated with caramelized garlic

Suon Ram Mam Pork caramel spareribs in a hot pot

noodles:: Hu Tieu Tom Thit Vermicelli soup with shrimp, pork, squid, quail egg, vegetables & herbs

WINTER/SPRING 2009

Ga Xao Hot Dieu Stir-fried diced chicken with mango and cashew nuts Vit Kho Gung Braised duck with ginger

Ca Chung Deep fried whole Lapu-lapu in vermicelli with mushroom and vegetables Ca Tre Mam Gung Fried catf ish served with ginger sauce Canh Bap Cai Nhoi Thit Stuffed cabbage roll soup Hanoi Steam Boat Chicken, seafood, vegetables and vermicelli in clear soup

desserts:: Suong Xa la Dua Pandan jelly with coco milk and shaved ice Vietnamese Coffee Jelly Vietnamese coffee gelatin topped with vanilla ice cream

TSURU

Mindanao :: Davao :: Davao City

tsuru.davao@gmail.com Casa Leticia Hotel J. Camus Street, Davao City PH: +63 82 221.0901 Damosa Gateway, Lanang, Davao City PH: +63 82 223.0501

Named the “Most Outstanding Sushi Bar” (Davao City Awards) in the 2005 Philippine Marketing Excellence Awards, Tsuru is the f irst and oldest running Japanese restaurant in Davao City. This should come as no surprise once you’ve tasted Tsuru’s many authentic sushi and sashimi, all of which are artistically presented and served. The selection is broad with dishes like bangus belly teriyaki, kani no uni yaki (open crab with sea urchin served over hot stones), the best ebi tempura, beef sukiyaki, and sea supreme (mixed seafood teppan served with miso soup and rice). They also offer teppanyaki or misono tables and yakiniku grills. The dining room is low keyed and relaxed with a minimalist traditional Japanese design. Tsuru is the only restaurant in Davao serving whole carved tuna twice a month in its buffet. Whether you’re a Japanese food veteran or a f irst-timer, there is always something for you at Tsuru.

Monday - Sunday Lunch: 11:00am - 2:00pm Dinner: 5:30pm - 10:00pm Japanese Vegetarian Bi-Monthly Buffet Yakiniku Catering Full Bar Wine List Private/Function Rooms Takeout Valet Parking Major Credit Cards Accepted

sample menu selections starters:: Rainbow Roll An outer layer of salmon, mackerel, tuna, lapu-lapu, and avocado rolled over rice and an inner core of shrimp. Caterpillar Roll Lapu-lapu with ginger, lemon and sesame seeds roll Dragon Roll Grilled fresh water eel rolled over avocado, rice & teriyaki sauce

Spicy Tuna Fresh tuna & tempura bits with wasabi, soy sauce and Japanese salad dressing

main course:: Kani Tsume Fry Breaded crab claw & pork deep fried and served with tartar sauce Kaki Butter Yaki Breaded oysters with lemon butter sauce Kaki Bacon Maki Oysters wrapped in bacon

U.S. Rib Eye Black Angus Sukiyaki Thin slices of black angus beef with mixed vegetables & vermicelli noodles simmered in dashi, sake, miirin & soy sauce served in an iron pot

desserts:: Banana Bonsai Banana tempura topped over chocolate ice cream & chocolate syrup

www.dineasiaguide.com

INDEX BY CITY/AREA

INDEX A - Z

A-Z 52 97 90 85 69 67 70 54 79 77 55 62 73 71 66 86 98 80 87 63 65 76 92 74 56 57 58 59 81 78 60 61 68 72 64 91 75 88 99 89

100

BY CITY/BY AREA ALBA ANTONIO’S BAR & GRILL ANZANI ARIA AUBERGINE CAFÉ YSABEL CAV WINE SHOP - CAFÉ CHATEAU CHATEAU HESTIA CHILI PEPPERS FELIX FLORABEL FOREST HOUSE GAUDI GRAN CAFFE CASANOVA HAMA HANOI HAWAIIAN BAR-B-QUE KA-ON LA COCINA DE TITA MONING LA MAISON LA PRECIOSA LA TEGOLA LE CHEF AT THE MANOR LE SOUFFLÉ MELO’S NU.VO OKURA PAMANA PESCADOS PURPLE FEET SENTRO TANGERINE THAI AT SILK THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT TRUE FOOD TSURU ZUZUNI

WINTER/SPRING 2009

ALBAY 77

MANDALUYONG CITY CHILI PEPPERS

FLORABEL

BAGUIO

MANILA

73 74

FOREST HOUSE LE CHEF AT THE MANOR

LA COCINA DE TITA MONING

BORACAY

MUNTINLUPA CITY

85 86 80 87 88 89

52 57 64

ARIA HAMA HAWAIIAN BAR-B-QUE KA-ON TRUE FOOD ZUZUNI

CAGAYAN DE ORO 92

LA TEGOLA

CAMARINES SUR 77

CHILI PEPPERS ANZANI LA MAISON LA TEGOLA THE GUSTAVIAN

DAVAO 97 98 99

ANTONIO’S BAR & GRILL HANOI TSURU

ILOCOS NORTE 76

LA PRECIOSA

MAKATI CITY 52 54 77 55 65 56 57 58 59 60 61

PALAWAN 78

PESCADOS

PAMPANGA 75

THE YATS RESTAURANT

PASAY CITY 80

HAWAIIAN BAR-B-QUE

QUEZON CITY

CEBU 90 65 92 91

ALBA MELO’S THE FRENCH CORNER

ALBA CHATEAU CHILI PEPPERS FELIX LA MAISON LE SOUFFLÉ MELO’S NU.VO OKURA PURPLE FEET SENTRO

52 77 66 65 57

ALBA CHILI PEPPERS GRAN CAFFE CASANOVA LA MAISON MELO’S

SAN JUAN CITY 67 68

CAFÉ YSABEL TANGERINE

TAGAYTAY 79 80 81

CHATEAU HESTIA HAWAIIAN BAR-B-QUE PAMANA

THE FORT, TAGUIG CITY 69 70 71 56 72

AUBERGINE CAV WINE SHOP - CAFÉ GAUDI LE SOUFFLÉ THAI AT SILK

INDEX BY CUISINE

BY CUISINE AMERICAN

ECLECTIC/WORLD

HUNGARIAN

77 78 60

FILIPINO

INDIAN

97 77 73 80 87 63 76 74 56 81 78 60 61 64

60 88

CHILI PEPPERS PESCADOS PURPLE FEET

ASIAN 80 60

HAWAIIAN BAR-B-QUE PURPLE FEET

ASIAN CONTINENTAL 55 62

FELIX FLORABEL

AUSTRIAN 91

THE GUSTAVIAN

BARBEQUE/GRILLED 77 80 76 74 81 60 68 64 75

CHILI PEPPERS HAWAIIAN BAR-B-QUE LA PRECIOSA LE CHEF AT THE MANOR PAMANA PURPLE FEET TANGERINE THE FRENCH CORNER THE YATS RESTAURANT

CHINESE 60

PURPLE FEET

CONTINENTAL 70 74 60 64 91 75

CAV WINE SHOP - CAFÉ LE CHEF AT THE MANOR PURPLE FEET THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT

91 69 67 54 65 74 56 58 60 68 64 91 75

60 68 89

THE GUSTAVIAN

FRENCH

GREEK

DANISH

ANTONIO’S BAR & GRILL CHILI PEPPERS FOREST HOUSE HAWAIIAN BAR-B-QUE KA-ON LA COCINA DE TITA MONING LA PRECIOSA LE CHEF AT THE MANOR LE SOUFFLÉ PAMANA PESCADOS PURPLE FEET SENTRO THE FRENCH CORNER

FINNISH

COUNTRY EUROPEAN CHATEAU HESTIA

CHILI PEPPERS

AUBERGINE CAFÉ YSABEL CHATEAU LA MAISON LE CHEF AT THE MANOR LE SOUFFLÉ NU.VO PURPLE FEET TANGERINE THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT PURPLE FEET TANGERINE ZUZUNI

THE GUSTAVIAN PURPLE FEET TRUE FOOD

INTERNATIONAL 90 80 87 56 60 75

ANZANI HAWAIIAN BAR-B-QUE KA-ON LE SOUFFLÉ PURPLE FEET THE YATS RESTAURANT

ITALIAN 90 85 67 54 66 92 74 78 60 68 64 75

ANZANI ARIA CAFÉ YSABEL CHATEAU GRAN CAFFE CASANOVA LA TEGOLA LE CHEF AT THE MANOR PESCADOS PURPLE FEET TANGERINE THE FRENCH CORNER THE YATS RESTAURANT

JAPANESE 86 59 60 99

HAMA OKURA PURPLE FEET TSURU

KOREAN 60

PURPLE FEET

LATIN AMERICAN 60

PURPLE FEET

LITHUANIAN 91

THE GUSTAVIAN

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INDEX BY CUISINE

MEDITERRANEAN 90 74 56 58 78 60 68 64 75 89

ANZANI LE CHEF AT THE MANOR LE SOUFFLÉ NU.VO PESCADOS PURPLE FEET TANGERINE THE FRENCH CORNER THE YATS RESTAURANT ZUZUNI

MEXICAN 60

PURPLE FEET

MIDDLE EASTERN 60

PURPLE FEET

POLISH 91

THE GUSTAVIAN

PHOTO SOURCE: ZUZUNI

RUSSIAN 91

THE GUSTAVIAN

SEAFOOD 52 67 80 65 76 56 81 78 60 68 75 89

ALBA CAFÉ YSABEL HAWAIIAN BAR-B-QUE LA MAISON LA PRECIOSA LE SOUFFLÉ PAMANA PESCADOS PURPLE FEET TANGERINE THE YATS RESTAURANT ZUZUNI

SPANISH 52 67 71 63 81

102

ALBA CAFÉ YSABEL GAUDI LA COCINA DE TITA MONING PAMANA

WINTER/SPRING 2009

78 60 68 75

PESCADOS PURPLE FEET TANGERINE THE YATS RESTAURANT

STEAKS 52 80 65 76 57 81 60 68 75

ALBA HAWAIIAN BAR-B-QUE LA MAISON LA PRECIOSA MELO’S PAMANA PURPLE FEET TANGERINE THE YATS RESTAURANT

SWEDISH 91

THE GUSTAVIAN

THAI 60 72

PURPLE FEET THAI AT SILK

VEGETARIAN 52 85 69 67 54 55 62 73 71 86 98 56 60 68 72 75 99 89

ALBA ARIA AUBERGINE CAFÉ YSABEL CHATEAU FELIX FLORABEL FOREST HOUSE GAUDI HAMA HANOI LE SOUFFLÉ PURPLE FEET TANGERINE THAI AT SILK THE YATS RESTAURANT TSURU ZUZUNI

VIETNAMESE 98

HANOI

INDEX BY CATEGORY

BY CATEGORY BANQUET

CATERING

52 90 67 70 79 55 62 87 76 92 74 56 57 59 68 64 91 75 88 89

52 97 90 69 67 70 54 55 62 71 98 65 76 74 56 57 59 78 61 72 64 91 88 99 89

ALBA ANZANI CAFÉ YSABEL CAV WINE SHOP - CAFÉ CHATEAU HESTIA FELIX FLORABEL KA-ON LA PRECIOSA LA TEGOLA LE CHEF AT THE MANOR LE SOUFFLÉ MELO’S OKURA TANGERINE THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT TRUE FOOD ZUZUNI

BAR SCENE 97 85 77 87 65 92 56 58 59 91

ANTONIO’S BAR & GRILL ARIA CHILI PEPPERS KA-ON LA MAISON LA TEGOLA LE SOUFFLÉ NU.VO OKURA THE GUSTAVIAN

BI-MONTHLY BUFFET 99

TSURU

BYOB 92 56 59 75

LA TEGOLA LE SOUFFLÉ OKURA THE YATS RESTAURANT

ALBA ANTONIO’S BAR & GRILL ANZANI AUBERGINE CAFÉ YSABEL CAV WINE SHOP - CAFÉ CHATEAU FELIX FLORABEL GAUDI HANOI LA MAISON LA PRECIOSA LE CHEF AT THE MANOR LE SOUFFLÉ MELO’S OKURA PESCADOS SENTRO THAI AT SILK THE FRENCH CORNER THE GUSTAVIAN TRUE FOOD TSURU ZUZUNI

CUSTOM-MADE MENU 67 56 60

CAFÉ YSABEL LE SOUFFLÉ PURPLE FEET

DAILY BRUNCH 59

OKURA

DAILY LUNCH BUFFET 52 59

ALBA OKURA

DELIVERY 52 97 77 55

ALBA ANTONIO’S BAR & GRILL CHILI PEPPERS FELIX

62 66 63 92 56 59 78 91 88

FLORABEL GRAN CAFFE CASANOVA LA COCINA DE TITA MONING LA TEGOLA LE SOUFFLÉ OKURA PESCADOS THE GUSTAVIAN TRUE FOOD

FAMILY-FRIENDLY 85 86 65

ARIA HAMA LA MAISON

FULL BAR 52 97 90 85 69 67 79 73 87 92 74 56 59 68 72 64 91 75 99 89

ALBA ANTONIO’S BAR & GRILL ANZANI ARIA AUBERGINE CAFÉ YSABEL CHATEAU HESTIA FOREST HOUSE KA-ON LA TEGOLA LE CHEF AT THE MANOR LE SOUFFLÉ OKURA TANGERINE THAI AT SILK THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT TSURU ZUZUNI

FONDUE 92 59 81 91

LA TEGOLA OKURA PAMANA THE GUSTAVIAN

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INDEX BY CATEGORY

KID’S MENU/KID-FRIENDLY 55 62

FELIX FLORABEL

LIVE MUSIC/ENTERTAINMENT 52 97 90 67 73 87 76 92 74 58 59 68 64 91

ALBA ANTONIO’S BAR & GRILL ANZANI CAFÉ YSABEL FOREST HOUSE KA-ON LA PRECIOSA LA TEGOLA LE CHEF AT THE MANOR NU.VO OKURA TANGERINE THE FRENCH CORNER THE GUSTAVIAN

INDOOR/AL FRESCO DINING 52 97 90 85 54 79 77 55 62 73 71 66 86 80 87 76 92 74 57 58 59 81 60

104

ALBA ANTONIO’S BAR & GRILL ANZANI ARIA CHATEAU CHATEAU HESTIA CHILI PEPPERS FELIX FLORABEL FOREST HOUSE GAUDI GRAN CAFFE CASANOVA HAMA HAWAIIAN BAR-B-QUE KA-ON LA PRECIOSA LA TEGOLA LE CHEF AT THE MANOR MELO’S NU.VO OKURA PAMANA PURPLE FEET

WINTER/SPRING 2009

61 72 64 91 75 88 89

SENTRO THAI AT SILK THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT TRUE FOOD ZUZUNI

PRIVATE/FUNCTION ROOMS 52 97 90 69 70 71 98 65 76 92 56 57 59 91 75 99

ALBA ANTONIO’S BAR & GRILL ANZANI AUBERGINE CAV WINE SHOP - CAFÉ GAUDI HANOI LA MAISON LA PRECIOSA LA TEGOLA LE SOUFFLÉT MELO’S OKURA THE GUSTAVIAN THE YATS RESTAURANT TSURU

TAKEOUT 52 85 69 67 54 79 77 55 62 71 66 86 98 65 76 56 78

ALBA ARIA AUBERGINE CAFÉ YSABEL CHATEAU CHATEAU HESTIA CHILI PEPPERS FELIX FLORABEL GAUDI GRAN CAFFE CASANOVA HAMA HANOI LA MAISON LA PRECIOSA LE SOUFFLÉ PESCADOS

61 72 75 99

SENTRO THAI AT SILK THE YATS RESTAURANT TSURU

VALET PARKING 52 97 98 92 74 56 57 59 78 64 99

ALBA ANTONIO’S BAR & GRILL HANOI LA TEGOLA LE CHEF AT THE MANOR LE SOUFFLÉ MELO’S OKURA PESCADOS THE FRENCH CORNER TSURU

WEEKEND BRUNCH 97 92 89

ANTONIO’S BAR & GRILL LA TEGOLA ZUZUNI

WINE LIST 52 97 90 85 69 67 70 79 55 62 73 71 66 98 80 87 63 65 92

ALBA ANTONIO’S BAR & GRILL ANZANI ARIA AUBERGINE CAFÉ YSABEL CAV WINE SHOP - CAFÉ CHATEAU HESTIA FELIX FLORABEL FOREST HOUSE GAUDI GRAN CAFFE CASANOVA HANOI HAWAIIAN BAR-B-QUE KA-ON LA COCINA DE TITA MONING LA MAISON LA TEGOLA

INDEX BY CATEGORY

74 56 57 58 59 81 78 60 68 72 64 91 75 88 99 89

LE CHEF AT THE MANOR LE SOUFFLÉ MELO’S NU.VO OKURA PAMANA PESCADOS PURPLE FEET TANGERINE THAI AT SILK THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT TRUE FOOD TSURU ZUZUNI

MAJOR CREDIT CARDS ACCEPTED 52 97 90 67 70 79 71 66 98 80 87 92 74 56 57 59 81 60 68 72 64 91 75 88

ALBA ANTONIO’S BAR & GRILL ANZANI CAFÉ YSABEL CAV WINE SHOP - CAFÉ CHATEAU HESTIA GAUDI GRAN CAFFE CASANOVA HANOI HAWAIIAN BAR-B-QUE KA-ON LA TEGOLA LE CHEF AT THE MANOR LE SOUFFLÉ MELO’S OKURA PAMANA PURPLE FEET TANGERINE THAI AT SILK THE FRENCH CORNER THE GUSTAVIAN THE YATS RESTAURANT TRUE FOOD

99 89

TSURU ZUZUNI

MONTHLY BUFFET 98

HANOI

RESERVATION REQUIRED 52 97 90 79 66 87 92 56 57 59 60 68 72 91

ALBA ANTONIO’S BAR & GRILL ANZANI CHATEAU HESTIA GRAN CAFFE CASANOVA KA-ON LA TEGOLA LE SOUFFLÉ MELO’S OKURA PURPLE FEET TANGERINE THAI AT SILK THE GUSTAVIAN

DRESS CODE 90 87 57

ANZANI - SMART CASUAL KA-ON - CASUAL MELO’S - SMART CASUAL

WINE CATERING 70

CAV WINE SHOP - CAFÉ

WINE SHOP 70

CAV WINE SHOP - CAFÉ

YAKINIKU 99

TSURU

PHOTO SOURCE: TSURU

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dining rendezvous:: Launching ...

THE TERRACE AT 5TH

What used to be for the privileged few can now be experienced by everyone with the launch of The Terrace at 5th last January 23, 2009 at Greenbelt 5. Six good friends with discriminating tastes share their passion for the best in fine home cooking with an array of delightful dishes that have been perfected through the years in their family kitchens.

The Terrace at 5th, Greenbelt 5; January 23, 2009

(L-R) Events Manager Kathy Tolosa, Restaurateur Louie Ysmael, Dine Asia’s Mary Anne Meily, C2 Collection’s Rhett Eala, Knitwear Designer Lulu Tan-Gan, Terrace at the 5th’s Cecille Ysmael and Beijing-based Olympic Torchbearer Marco Torres

(L-R) Asia’s fashion czar Pitoy Moreno, everyone’s palangga Maurice Arcache, fashionista and socialite Tessa Prieto-Valdez, Senator Loren Legarda and Makati Congressman Teddy Locsin

Dine Asia’s Mary Anne Meily with socialites Alex Escat, Stephanie Zubiri and Bambi Camus

(L - R) Senator Loren Legarda with the beautiful partners of Terrace at the 5th, Carol M. Garcia, Cynthia & Ivy Almario, Cecille Ysmael, Maricris Zobel, Ching Cruz and Menchu Soriano

Restaurant Opening ...

I’M ANGUS

Dine Asia attended the opening of I’m Angus at Yakal Street in San Antonio Village, Makati City. Publisher Mary Anne Meily, VP for Marketing Deeday Concepcion, and Circulation Manager Jojo Villaflor sampled the steaks made from the finest premium beef. Owner Werner Berger recently added this newest steakhouse in town to his growing chain of fine dining restaurants.

I’m Angus Steakhouse; February 9, 2009 (L-R) Jojo Villaflor, Mary Anne Meily, Mr. Werner Berger, Deeday Concepcion

Mary Anne Meily, Mrs. Berger, Mrs. Ablaza

Mary Anne Meily, Dr. Peter Sutter - Swedish Ambassador, Deeday Concepcion, Jojo Villaflor

Mr. & Mrs. Berger with Tessa Prieto-Valdez and Friends

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dining rendezvous:: Tony Roma’s, Happy Living & USDA ...

WINE PAIRING

Dine Asia was invited to the Wine Pairing Event sponsored by Happy Living and the US Department of Agriculture held at Tony Roma’s at Glorietta. Publisher Mary Anne Meily and Circulation Manager Jojo Villaflor huddled with Tony Roma’s President George Pua, US government officials, and other guests as they helped themselves to pairings of US prime meat and wines provided by Happy Living.

Tony Roma’s Glorietta; February 10, 2009

Babes S. Austria (Palace Executive Chef - Office of the President Malacanang Palace) & friend. Dine Asia’s Mary Anne Meily

Kathy Yao of Happy LIving & Mary Anne Meily

(L-R) Nancy Reyes Lumen & friend, Arnel Chung, Kathy Yao of Happy Living, US Ambassador Kristie Kenny, Pearl Bildan of ESV , George Pua - President of Tony Roma’s, Rosa T. Eugenio of Tony Roma’s

Rosa Eugenio of Tony Roma’s and Mary Anne Meily

Dine Asia’s JoJo Villaflor & Mary Anne Meily, John R. McGuire (Assistant Cultural Affairs Officer - US Embassy) , David Wolf

Les Vins Skalli & Happy Living...

WINE PAIRING

Dine Asia’s Events Manager Jojo Villaflor was among the guests who witnessed the launching of Skalli French wine in the Wine Event held at Discovery Suites sponsored by Happy Living. Recommended pairings of red wine with meat and white wine with seafood were presented during the event.

Discovery Suites, Ortigas; March 3, 2009 House of Skalli’s Patrick Lachapelle & Etienne Godard

Jojo Villaflor & Kathy Yao of Happy Living

108

WINTER/SPRING 2009

Dine Asia’s Jojo Villaflor, Enderun Representative & Tess Bautista-See

David Wolf (Agricultural Attache U.S. Embassy), Chef Cheong Yan See (Culinary Head - Enderun Colleges) & Jojo Villaflor of Dine Asia

dining rendezvous:: Snake River Farms ...

WAGYU EVENT

Snake River Farms, thru its local distributor Alternative Foods Corporation (AFC), introduced into the local market its premium, choice, and select beef and pork imported from Boise, Idaho held at Shangri-la Boracay Resort and Spa. AFC President Kawshik Sehwani led the launching, which was also attended by Dine Asia Publisher Mary Anne Meily.

Shangri-La Boracay Resort & Spa; March 5, 2009

Mr. Terry Reynolds, Mr. David Wolf (Agricultural Attache US embassy, Manila), & DIne Asia’s Mary Anne Meily

Rabin Sarda, Kawshik Sehwani of Alternatives Food Corp., Emiko Purdy (Agricultural Counselor - US Embassy)

(L-R) Ana Manama of Alternatives Food Corp., Mr. Johnny Que of Waffle Time, John Que of Bourbon Steakhouse and Ilo-ilo Supermarket and Christopher Jude Lee of Hey Jude Resort Boracay

Hey Jude Bar...

CHINESE NEW YEAR 2009

Popular DJ Manolet Dario, together with DJs from Hongkong and Singapore, converged in a Club Party at Hey Jude Bar in Boracay to usher in the Chinese New Year. Dine Asia’s Mary Anne Meily and Events Photographer Marcus Maguigad joined the celebration.

Hey Jude Bar, Boracay; January, 2009 (L-R) The DJ Team of 2009 Rehab Tour (Hongkong, Singapore, Manila): Chico Cristobal, Jed Dario, Vinnie Quek, Dave Tan, David Jacob, Manolet Dario, Keith Colaco, Aldrin Quek

Vinnie Quek, David Jacob, Manolet Dario

Marcus Maguigad, Reo Mendoza, Datu Yap

Maggie Wilson, DJ Surf Bount Wood, Dine Asia’s Mary Anne Meily

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dining rendezvous:: New Balance ...

POWER RACE

Dine Asia’s Mary Anne Meily, Jojo Villaflor, and Mon Dimla distributed copies of the second issue to participants in the “New Balance Power Race 2008” held at the Clark Freeport Zone. The event was sponsored by New Balance-Planet Sports in partnership with the Clark Development Corporation.

Clark Field, Pampanga; November 15,2009

Restaurant Opening ...

MIA

Dine Asia’s Mary Anne Meily and Deeday Concepcion graced the opening of Mia, the newest restaurant bar and dance café along Jupiter Street in Makati City. Together with friends, also in photos are owner Mia Lee (in white haltered dress) and DFA Protocol Chief Raymond Toledo (in red and black).

(standing) Carol Bote, Mia Lee (seated) Dine Asia’s Jojo Villaflor and Deeday Concepcion

Mia Restaurant; December 3, 2008

Dine Asia’s Mary Anne Meily with DFA Protocol Chief Raymond Toledo and friends

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WINTER/SPRING 2009

Dine Asia’s Jojo Villaflor and Deeday Concepction, Ponce Quirino and Mary Anne Meily

dining rendezvous:: Dine Asia Publicity Launch...

FALL/WINTER 2008 The Dine Asia Team launched its second issue at Aubergine at the Bonifacio Global City. Publisher Mary Anne Meily, with restaurant owners and Chefs Norbert Gandler and Hans Schallenberg, presented the guide’s fall/winter collection of culinary excellence to invited guests during the occasion.

Aubergine Restaurant; October 28, 2008

(L-R) Dine Asia’s Mary Anne Meily; Fil Benitez of Mario’s Restaurant, Denny Wang of Yats International; Chef Stefan Langenhann, Chef Ulrich Willimann, Chef Norbert Gandler and Hansjorg Schallenberg of Aubergine Restaurant

(L-R) Marut Gonzalez, Rochelle and Susan Dalton, Dine Asia’s Deeday Concepcion & Bambi Camus

Chef Nino Laus and Cris Orocio of In-yo Restaurant

John Camus, Kourtney & Jun Camcam

Jayvie Padlan, Genie Javellana of The Ruins

(L-R) Deeday Concepcion of Dine Asia, Louie Ysmael of NU.VO, Dine Asia’s Mary Anne Meily

(L-R) Tanya Escaler, Dine Asia’s Marcus Maguigad & Mary Anne Meily, Minco Fabregas

(L-R) Dine Asia Team: Jojo Villaflor, Deeday Concepcion, Melai Arguzon, Mon Dimla & Hector Viloria

Junjie Abella of Chilli Peppers, Dine Asia’s Deeday Concepcion, Cris Orocio of In-yo Restaurant

Dine Asia’s Mary Anne Meily, Carol Bote and Gloria Mejia

(L-R) Kathy Chua of Adphoto, John Grimme of KyberTronics BV, Syed Ali-Mumtaz Shah of ADB, Katti Aleinik & Mary Anne Meily

Nadja Beck, the late Michael Beck of Mickey’s Deli and Dine Asia’s Mary Anne Meily

“Homage to Consuelo Tomas” by Jose Guillermo Naval in acr ylic on canvas