Let's eat august issue by Tammy Mendoza

L E T ' S E AT AUGUST 2014 ISSUE NO. 15

MO TO R I NO • T H E W H O LESOME TABLE • PATR I CI O' S • TH E PER FECT PINT • B AS KIN ROB B INS

L E T ' S E AT E DITOR 'S NOTE It feels as if this month’s issue of Let’s Eat should be called “The Pizza Issue” since two of the three featured restaurants are gaining quite a following for their famous Neapolitan delights. Of course, Motorino—the pizzeria, not the record player—is mainly a neighborhood pizza place from New York and it certainly lives up to the hype that surrounded it as it landed in our shores. But Bianca Elizalde Araneta’s pizzas in The Wholesome Table are also standouts in its roster of good organic food. At least we’re getting a lot of options now whenever we crave for pizza. It’s not just the typical breed that we get here anymore, there’s also an organic choice and a playful classic that takes your tastebuds (and the rest of your senses) into different places. Patricio’s on the other hand is leading the cevicheria trend in the city, a bandwagon you should jump on before everyone else ruins it (no, not really). The owners Pat and Pia Roa seem to know what they’re doing by heart and that’s one thing you want in a restaurant serving such rarified food; a close and studied knowledge of the dishes that’s both authentic and creative. After hefty servings from the three aforementioned restaurants, we suggest you get a scoop of ice cream from Baskin Robbins, which returns to Manila, or a refreshing brew from The Perfect Pint. Dig in!

FERNANDO MIGUEL BELMONTE Publisher

on the co v er

DON JAUCIAN Managing Editor

THYSZ ESTRADA Editorial Associate

PATRICK DIOKNO Art Director

SPANKY HIZON ENRIQUEZ Writer

GABBY CANTERO Photographer

CRU CAMARA & RALPH HILARIO Photographer’s Assistants

LUCIEN DY TIOCO Head of Sales & Marketing

ANNALYN DELGADO Editorial Assistant Golden Letter Publishing, 1497 E. Rodriguez Ave., Quezon City For inquiries, call 5277901 local 132 or email letseat062013@gmail.com Facebook: facebook.com/LetsEatPhilStar Instagram: lets_eat_magazine

Recommended dishes from The Wholesome Table Photo by GABBY CANTERO

Exciting new flavors at Bonifacio High Street

Whatever it is that you’re craving, Bonifacio High Street continues to entice diners with an attractive selection of international and local dining outlets that will surely whet one’s appetite. Take a break from the frenetic pace of the urban jungle and relax, shop, unwind, and of course, dine at Bonifacio High Street, where there’s always something exciting to look forward to.

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bonifacio HIGH STREET Wolf & Fox Gastropub

Offering a unique “Jekyll and Hyde” concept for its patrons, Wolf & Fox Gastropub opened in BGC just last May and is the first branch of the brand, attracting expats and locals alike. Due to its unique concept, diners will be delighted to see double menus at the restaurant wherein the characters, Wolf and Fox characterize its specific themes. Wolf is deemed to be the more traditional of the two, as well as city raised, while Fox is the more creative, spontaneous one with a more farm to table approach. Traditionally British, Wolf & Fox Gastropub is a great place for people to pig out, drink, de-stress and have fun. While the Fox menu is seen as more perfect for daytime dining like the Deconstructed Caesar Salad, Bangers and Mash and Meatloaf, the Wolf menu is much more enjoyable for the evening especially since it offers a wide selection of finger food that goes well with the restaurant’s bar offerings. Wolf & Fox Gastropub is located at Two Parkade, 7th avenue, BGC

Ikkoryu Fukuoka Ramen Proudly serving bowl after bowl of authentic tonkotsu (pork bone broth) ramen from Japan’s Kyushu island, the restaurant has been in operation in Japan since 1966 and has since branched out to 150 stores worldwide. The restaurant takes pride in the authenticity of the dishes it serves, which has already attracted a wide customer base in the Philippines. Highlights of the menu include the Ajitama Tonkotsu Ramen, Black Garlic Tonkotsu Ramen, and Chashu Tonkotsu Ramen. The restaurant also offers delicious side dishes, appetizers, salads and desserts. Ikkoryu Fukuoka Ramen is located at B7, Bonifacio High Street, BGC

THE BUTCHER SHOP AND PUB Attracting a wide variety of customers from all walks of life, one of Manila’s latest gastropubs, The Butcher Shop and Pub aims to promote a deepened sense of community in the area as it actively promotes “quality comfort dining” through its selection of hearty meals. Set to have its grand launch this September, the gastropub takes pride in being able to offer great food and equally great service. Highlights of the menu include the Dumaguete Sisig, which is infused with coconut milk, the Make Your Own Steak option wherein diners will get to choose from five different rubs and sauces aside from the best cuts of meat, the Double Diner Cheeseburger – an unpretentious take on a classic, the Sausage Fiesta – which contains four different types of sausages, and its mouthwatering brunch options. Of course, being a gastropub, another highlight of the restaurant is the bar, which carries an extensive selection of alcoholic favorites as well as unique brews from local brand Katipunan beer. The Butcher Shop and Pub is located at Lane P corner 9th Ave in BGC

KIMUKATSU Another popular Japanese franchise to hit the local dining scene, Kimukatsu, as its name suggests, specializes on katsu while maintaining an edge over competitors through its unique, 1mm thinly-sliced layers of pork, stacked to 25 flavors and infused with robust flavors. The 7-flavors mille-feuille style katsu is a Kimukatsu exclusive while its other menu offerings include seven flavors of katsu ranging from plain, cheese, garlic, black pepper, yuzu koshio, ume shiso and negi shio. The restaurant also offers seafood sets which come with unlimited cabbage, miso soup and rice. Kimukatsu is located at B7, Bonifacio High Street, BGC

Bonifacio High Street-Central

Bo BA

Easi love the love one day. Jam

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THE WHOLESOME TABLE

Making organic food more accessible, especially to those who have yet to be introduced to this kind of lifestyle, has made The Wholesome Table a quick hit among local diners who appreciate the restaurant’s highly inventive menu and fussfree approach to enjoying organic food. Not limited to leafy greens, The Wholesome Table menu comes with a full selection of dishes, which leans more towards the comfort food variety like pizza, paninis, pastas, pork chops, burgers, and of course desserts. Other musttries at the restaurant include its creative lineup of drinks like the Strawberry Basil Soda and Wholesome Mojito. Located at C3, Bonifacio High Street - Central, BGC

Tampopo

Ramen

With the goal to offer its clients the “best of both worlds”, Tampopo Ramen is one of the latest international franchises to hit the local dining scene. The most popular ramen bar in Singapore proudly offers two types of ramen – the Kyushu ramen and the Hokkaido ramen.

Aside from putting in much effort in giving its diners more options, Tampopo Ramen also makes use of only the freshest ingredients from Japan to ensure the high quality of the food. They make use of Hokkaido flour for the tonkatsu’s breading and their noodles. Another highlight of the restaurant’s menu is its black pig or kurobuta specials. Current bestsellers in the Philippine market include the award-winning Deluxe Pig Shabu Ramen, Hakodate Original Ramen, and Cheese Layer Cutlet. Tampopo Ramen is located at C2, Bonifacio High Street - Central, BGC

CENTRAL SQUARE Bonifacio High Street BASKIN ROBBINS Easily identifiable through its pastel pink and bright blue logo, wellloved international ice cream brand Baskin Robbins is finally in the Philippines, generating a lot of excitement amongst ice cream lovers young and old alike. With an enticing selection of 31 flavors, one can enjoy this favorite dessert with a different flavor each day. Choose from classics such as the Rum Raisin, Mint Chimp and Jamocha, to the current crowd favorite, Cotton Candy. Located at the Upper G/L, Central Square, Bonifacio High Street

vabene What started out as a homey casual dining Italian restaurant in Makati, VaBene, which means “very good” in Italian; has branched out to BGC to the delight of its loyal clientele who reside in the area. Offering a wide selection of authentic Italian dishes that are not commonly served in other restaurants, VaBene is proudly owned by Italian chef Massimo Veronesi who has extensive experience in the hospitality industry. Conveniently located in the Bonifacio High Street Central Cinemas, wherein cinema goers will get to enjoy dine in specials like the restaurant’s very famous 12-hour Braised Veal Cheeks (creamy mashed potatoes, sautéed green beans, chicken egg raviolo), Polipo (thinly sliced braised octopus, semi-dried tomatoes, olives, arugula salad with lemon dressing), Black Ink Tagliolini (mixed seafood, marinara sauce, light tomato cream sauce), and Lemon Tart with coffee ice cream and figs compote as well as the restaurant’s very popular pizzas, which are served foccacia style just like in the streets of Italy.

m&s food A longstanding British favorite finally makes its way to the country as Marks and Spencer Food opens its first standalone food store in the country. Aside from offering a wider selection of everyone’s favorite M&S goodies like biscuits, confectionarirs, wines and juices, what makes Marks and Spencer Food worth a visit is its introduction of coffee to go and delicious selection of freshly baked pastries. Treat yourself to delightful snacks like its assortment of moist, chewy cookies that go perfectly well with the outlet’s freshly brewed lattes.

Located just across the Marks and Spencer store at Bonifacio High Street Central, Marks and Spencer Food is the one-stop shop to cater to everyone’s penchant for the brand’s popular goodies, Fairtrade goods and other topnotch British products. Marks and Spencer Food is located at the 2nd floor of Bonifacio High Street - Central

AUGUS T 201 4

WHAT'S INSIDE

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PATRICIO'S

MOTORINO

THE WHOLESOME TABLE

THE PERFECT PINT

BASKIN ROBBINS

ISSUE No. 15

LET'S EAT — August 2014

THE KINILAW DIARIES BY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

Patricio’s kickstarts the chevicheria trend in the metro

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LET'S EAT — August 2014

have a very good friend, let’s hide his identity under the pseudonym “Bill Cosme”, who loves one Filipino dish above all: kinilaw! He’s a buddy I’ve worked with on and off for over a decade, a pal that I’ve crisscrossed the whole archipelago with, and wherever we go, no matter where in the Philippines, north or south, from Laoag to Davao, he inevitably has to order his favorite marinated fish. Through the years, I must have watched him devour hundreds of kilos of kinilaw. Unfortunately, in Manila, where we are both based, genuine kinilaw—prepared with authentic ingredients from the Visayas and Mindanao—is quite difficult to find. That is, until a restaurant specializing in all sorts of kinilaw and many of its similar international permutations, opened in a most unexpected part of the metropolis. I’m cheering lustily for the very first cheviceria in Metro Manila, Patricio’s. If there’s one restaurant that opened this year that I really want to succeed beyond all expectations, this is it. It’s a restaurant with the purest of intentions: serve the best kinilaw possible in all its forms; a singleminded focus on a delicacy, done spectacularly well. I honestly love it. It specializes in Filipino Kinilaw,

Hawaiian “Poke”, and South American and Caribbean ceviche. It’s a small restaurant; blink and you’ll miss it, located on Bayani Road, deep in what used to be a military enclave, when Fort Bonifacio used to be exactly that, a fort. It’s almost nondescript in its humble location in the midst of bustling low-rise commercial buildings. Inside, it is a veritable laboratory of the arcane arts of curing and marinating the freshest fish. I have a feeling that Chef Eric Ripert, a seafood specialist, will absolutely fall head over heels with Patricio’s too. It’s a restaurant that started off as a stall that sold pulutan to the area’s residents, mostly military personnel and the crossfit athletes who train in a gym nearby. Word of mouth about the kinilaw soon spread, and the proprietors, Patrick and Pia Roa, decided to put up Patricio’s to satisfy the increased demand. Patrick, the establishment’s namesake, is a pilot. He grew up in Cagayan de Oro, and his flights allow him to source the ingredients endemic to his hometown and the region: exotica such as tabon tabon, a root crop whose milky pulp is an essential ingredient, ensuring that the kinilaw he serves in his restaurant is exactly the same as the kinilaw in Mindanao. His wife, Pia, a former energy company executive, grew up

P A T R I C I O ’ S I S a resta u rant with the p u rest o f intentions : S er v e the b est kinilaw possi b le in all its f or m ; a sin g le - m inded f oc u s on a delicac y , done spectac u larly well . 10

LET'S EAT — August 2014 1 Lechon flakes 2 Chicharonnes 3 Picadillo 4 Pollo Frito 5 Kinilaw de Oro and Binakhaw

RE COMME NDE D DISHE S Kinilaw de Oro, Binakhaw, Ceviche Coctales, Chicharrones, Pollo Frito

TIPS 1.You can request to mix your grilled pork with any kinilaw to upgrade it into a Sinuglaw. The sauce from the kinilaw adds a kick to the crunch of the grilled pork to tickle your taste buds.

in Luzon and brings her own brand of regional influences to their specials. The Roas are quite competitive in their kitchen, but together, are a most charming couple who will gladly talk for hours about the fine line between kinilaw and ceviche. And yes, they are very different indeed. Among them: kinilaw is cured using vinegar, and ceviche, pre-marinated using citrus juices. The couple is very strict about their prep, plating, and presentation. kinilaw is only served in wooden bowls, which have excellent bacteriostatic properties; and no metal utensils that may react with acidic vinegars are used. Thus guaranteeing that all the flavors of their Kinilaw de Oro, prepared with suwa, a tiny green lime, and red tuba vinegar, shine through as they should: majestically. I expect that I’ll find a reason to go to Patricio’s more and more often. It’s just past McKinley Hill, and I’d gladly bypass any posh restaurant there to return to one of the most unique dining destinations in the city, where 90 percent of the menu is not available anywhere else. Patricio’s kinilaws, ceviches, and pokes truthfully represent the ecology of every region they’re from, and every bite tells a little story of the culture of their countries of origin.

2. While Patricio’s is mainly a Cevicheria, a lot of innovative dishes that come straight from the Roa family kitchen make their way into the menu. The Lechon Flakes, vacuum-packed and with a variant flavored with honey and chili, is a highlycoveted pasalubong item. 3. Among the newest additions to the menu is the Patil, a dish from southern Mindanao that resembles a tamales. Small but very filling, it’s a quick and cheap lunch at only 30 bucks a pop.

PRICE RANG E *selected Kinilaw P240 (Kinilaw de Oro) to P280 (La Reyna) CHEVICHE P180 (Tradicional) to P210 (Aji Amarillo and Rocoto) DAILIES P100 (Lechon Flakes) to P180 (Chicharrones) Patricio’s Chevicheria 28 Bayani Road, Bonifacio Global City, Taguig (02) 998 7274 Patricios-Chevicheria

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LET'S EAT — August 2014

THE DO UGH DEALER BY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

Motorino’s sublimely Neapolitan pizzas finally find a home in Manila

LET'S EAT — August 2014

ario Batali, the most famous Celebrity Chef of Italian descent, was so enamored with the charms of Motorino—an awardwinning pizzeria from Brooklyn—that he called it “the Cindy Crawford of Pizza”. The venerable New York Times food critics were as enthusiastic. Sam Sifton called it “the city’s best pizza” and Frank Bruni recognized Motorino with the top spot in his list of New York’s “Best New Generation Pizzerias”. Take note, these critics are from what is perhaps the best city for pizza in the United States. That’s not faint praise at all. A Filipina was similarly enthused when Motorino opened its Hong Kong outpost, the first outside the U.S. Whenever Marga Lorenzana’s family visited the city, instead of food tripping on Chinese delicacies, her three sons mandated that they all dine in Motorino’s for practically every meal. This went on for several trips, and when Marga realized that her boys, including her husband, were essentially finding excuses to

T H E T I M E S ’ Frank Br u ni reco g ni z ed Motorino with the top spot in his list o f N ew York ’ s “ Best N ew Generation P i z z erias ” .

go to Hong Kong just for Motorino, she decided that it was time to bring Motorino to Manila. In 2014, she partnered with her sister-in-law Trisha Santos and acquired the Philippine franchise. They launched

the first local Motorino in Greenbelt 3, in a most prime location right by the movie theaters. The opening team from Brooklyn was led by no less than Motorino’s main man, Chef Mathieu Palombino.

LET'S EAT — August 2014

RE COMME NDE D Margherita, Prosciutto di Parma, Colatura Di Alici, Roasted Chicken Wings, Torta Al Cioccolato

TIPS 1. Much of the signature flavor of Motorino’s pizzas can be attributed to the use of only the highest quality ingredients, most of them flown straight from Italy, like San Marzano tomatoes and Angria extra virgin olive oil. 2. While American-style pizza calls for beer, Motorino pizzas are best paired with the Grangano, a frizzante red that comes from a town just outside of Naples. Frizzy and fruity but surprisingly strong, it’s like the fancy version of a pizza and soda pairing.

05 Born in Belgium and trained in France, the successful restaurateur now based in New York personally supervised the training of the kitchen crew and front-of-house team. Motorino’s Neapolitan Pizzas, therefore, can be considered to be born in Naples, raised in Brooklyn, and now, growing up in Manila. From the Stefano Ferrara wood-burning oven that gives the pizzas their signature bubbly surface and charred edges, to the rich red tomatoes from Italy’s San Marzano region, the orchard sourced extra virgin Olive Oil, and all the artisanal pecorino, ricotta, gorgonzola, buffala mozzarella, and fior de latte cheeses, everything is wonderfully authentic. Along with the dough prepared fresh, on-site, every day, the end result is arguably, the most intrinsically Italian of Pizzas in Manila. My favorite Motorino pizza is the Prosciutto di Parma: thinly sliced slivers of the richly flavored ham, alternating with the slightly nutty flavors of fresh arugula leaves, on a bed of buttery Pecorino cheese. Washed down with a bottle of Gragnano, the fizzy grape wine native to Naples, it’s perhaps the simplest, but one of the most sublime pizza experiences I’ve ever had the pleasure of enjoying.

3. Motorino uses the famed domed brick oven hand-built by Stefano Ferrara, often called the Porsche of pizza ovens. And just like the car, it’s blazingly fast: pizza cooks to a bubbly crisp at 400 degrees Celsius in 40 seconds.

PRICE S *selected PIZZA PRIME P395 (Aglio E Formaggio) to P615 (Gamberi) ANTIPASTI P95 (Roasted Corn) to P625 (Insalata Caprese) Pizze P395 (Marinara) to 695 (Colatura di Alici)

06 1 One of Motorino’s pizzas in the wood-burning oven 2 Prosciutto di Parma 3 Roast Chicken Wings 4 Motorino’s interiors 5 Colatura di Alici 6 Tiramisu

Motorino Pizza Manila 3/F Greenbelt 3 Ayala Center, Makati (02) 754 8018

motorinopizzaph

LET'S EAT — August 2014

A PLACE AT THE TAB LE BY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

Bianca Elizalde-Araneta’s The Wholesome Table redefines the organic food game

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LET'S EAT — August 2014

approached this restaurant with some trepidation. While I’ve dined in restaurants that supposedly specialize in “organic” food, I’ve never been to one where the owner herself espouses the virtues of eating healthy with a missionary’s zeal. The fact that the owner of The Wholesome Table is a familiar face on television and in print ads, and has, quite stunningly, one of the most beautiful faces that I’ve ever seen, was doubly intimidating. I’ve always found myself somewhat tongue-tied in the presence of a gorgeous woman. It’s not that I’m shy; it’s just that, like gazing at an obra maestra in a museum, I’m often at a loss for words when confronted with such breathtaking beauty. Sometimes, words get in the way when I just want to drink it all in and suck the marrow of life. But I needn’t have worried about any temporary inability to speak. I barely got out my first question about her restaurant before Bianca Araneta-Elizalde started talking, and I listened. And listened some more. And gratefully, I received an education in Organic Food at her The Wholesome Table. First off, organic food need not be intimidating, much less boring. Bianca’s vision was to put up a restaurant that precisely reflected her family’s very healthy eating habits. The mother of three young girls often found it difficult to find a restaurant that served food as delicious and as satisfying as what she cooked herself. When her husband Juan mentioned that he was thinking of putting up a new restaurant to replace his Arya on Bonifacio High Street, Bianca jumped at the chance to put up her own, one that offered diners the chance to eat right, and to eat well. “Eat consciously. Live consciously.” She wrote in a manifesto explaining her mission: “We believe in going back to basics, preparing the comfort food you’re used

to eating, except that we make them with healthier ingredients. Always with love and good intentions.” Now how can anyone resist that? Second, organic food is not necessarily diet food. Organic means great food, period. All your favorites, just healthier. Case in point: The Wholesome Table has one of the best versions of Meat Loaf that I’ve ever had. Old-fashioned thick slabs, like our grandmothers used to make. Served on organic mashed potatoes, and topped with mushroom gravy. With bacon, It’s not even remotely diet food, but it somehow feels guilt-free. Very little oil is used in the preparation, and everything, including the fat content, is moderated. No need for suffering when eating healthy. Balance is the key to filling, and fulfilling eating. Third, organic raw food can be fun. Unpasteurized and uncomplicated. Just extremely well sourced ingredients from the best suppliers. If everything is put together properly, like Bianca does with her Enlightened Bowl, I can even say that I’d happily have this for lunch over my regular burger and fries or silog. The powerbowl is composed of brown rice, nori, lettuce,

1 A spread of The Wholesome Table’s recommended dishes 2 Vegetarian Burger 3 The Wholesome Table’s menu 4 Gambaretti Arrabiatta 5 Strawberry Basil Soda, Be Fueled, Be In Bliss, Pineapple Mint Yogurt, Wholesome Mojito

LET'S EAT — August 2014

T he W holeso m e T a b le has one o f the b est v ersions o f Meat L oa f that I ’ v e e v er had . O ld - f ashioned thick sla b s , like o u r g rand m others u sed to m ake .

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04 cucumber, avocados, and pickled onions, showered with a ginger dressing, and topped with shiitake mushrooms and flash-fried tofu for that extra crunchy texture. It’s the very first vegan dish that I’ve actually enjoyed, and would gladly order again. Finally, organic food encompasses all our comfort food favorites. The vast and evolving menu of The Wholesome Table is replete with meatballs and pizza and cheeses and soups and salads and sandwiches and paninis and pastas and pork chops and a delightful array of desserts. All, almost imperceptibly and impossibly, actually good for your body. Organic food may be trending right now, but with food this good, I honestly hope that it ceases to be just a trend, and becomes part of our regular culinary landscape. Thanks to Bianca’s The Wholesome Table, I’m a convert. And yes, now a believer. And since she taught me so much, I’ll let her have the final word: “Organic food is a lifestyle, a conscious lifestyle that will inevitably inspire change in the way you live.”

RECOMMENDED DISHES Turkey Scotch Egg, Buratta, Meat Loaf, Gambaretti Arrabiatta, Enlightened Bowl

TIPS 1. Most of their ingredients are sourced from small, organic farms from nearby farms that follow sustainable farming practices. As such, supplies arrive as they are available, seasonal and always fresh. 2. The Wholesome Table has a kids menu, with dishes like a D.I.Y. pizza where they can mix and match sauces, cheeses and toppings, that’s sure to keep them entertained. 3. A recent addition is a retail space where hard-to-find packs of super foods are sold. Stock up on Goji, Acai, Chlorella, Chia seeds, hemp protein powder among many others to help you prepare your own wholesome table at home.

PRICE RANG E *selected PASTAS P220 (Nutty Garlic, solo) to P430 (Braised Pork Fettuccine) WOOD-FRIED PIZZAS P490 (Margarita) to P690 (Graze Land Pizza, The Barcelona, Norcia) POWERBOWLS P280 (Buddha Bowl, Protein Power Bowl) to P320 (Enlightened Bowl) MAIN COURSE* P350 (Eggplant Parmigiana) to P1,350 (Grass-Fed Beef Tenderloin) *served between 11am-2:30pm and 6:30pm onwards

Thw Wholesome Table 30th St. cor. 7th Avenue, Bonifacio High Street, Bonifacio Global City, Taguig (02) 867 0000 thewholesometable

LET'S EAT — August 2014

L E T 'SK D R IN

THE CRAFT BY SPANKY HIZON ENRIQUEZ PHOTO BY GABBY CANTERO

Discover the Holy Grail of beers in The Perfect Pint This bar, like many before it, began with a dream. Two gentlemen, both with a passion for brewing perfection. Their dream bar, The Perfect Pint, is now the hottest destination for the coolest craft beers. All proudly microbrewed in the Philippines. Exclusively serving Pivos and Katipunans and the owners’ own “Holy Grail”: a Double IPA with 8% alcohol content. Their bold move has been welcomed with resounding cheers, literal and figurative. Next round? Establish Perfect Pints in key cities all over the country. The dream continues.

The Perfect Pint is located at Crossroads Bldg., 32nd St., Bonifacio Global City, Taguig; 02 823 1320 or visit facebook.com/ThePerfectPintPH

LET'S EAT — August 2014

D OW N L OA D IS S UE S OF L E T ’ S E AT F OR F R E E O N BUQO L E T ' S E AT D ownload the app

' S E AT L E TTREATS

Eat-All-You-Can Ceviche Shooters for P249

Free Tiramisu per Table for an Order of a Pizza

' S E AT L E TTREATS

Buy a Scoop of the Flavor of the Month + 1 Scoop Any Flavor/Size = Get 1 Free Wet and 1 Free Dry Topping

L E T ' S E AT

Coupon is valid from 29 August to 29 September 2014. Only one (01) coupon can be redeemed per transaction. Use with other discount or promotion is not allowed. Not replaceable when lost and nontransferable to cash. Only the coupon from Let’s Eat print edition will be entertained..

Coupon is valid from 29 August to 5 September 2014. Only one (01) coupon can be redeemed per transaction. Reservations are a must. For dine-in only. Use with other discount or promotion is not allowed. Not replaceable when lost and nontransferable to cash. Only the coupon from Let’s Eat print edition will be entertained.

L E T ' S E AT X

LET'S EAT — August 2014

E AT L E T ' SE E T S SW

FROZEN DELIGHTS BY SPANKY HIZON ENRIQUEZ PHOTO BY GABBY CANTERO

Baskin-Robbins brings back their delectable flavors in Manila—and then some

This is my kind of Happy Place: the irresistible pastel pink and bright blue logo. The plethora of 31 colorful tubs of ice cream, a kaleidoscope of scoops, one flavor each for 31 Days. One can go to Baskin-Robbins every day for one month and never have the same cone twice. Rum Raisin, Choco Mint Chip, and Jamocha are the classics, but in the newly opened Philippine flagship store, Cotton Candy reigns supreme. Not surprising, actually. Just more proof that Baskin-Robbins brings out the kid in everyone, everywhere.

Baskin Robbins is located at UGF Central Square, 5th Ave. cor. 30th St., Bonifacio High Street, Taguig; Visit facebook.com/BaskinRobbinsPH

Y O U R GUI DE TO THE CI TYâ&#x20AC;&#x2122;S BES T FOOD S P OT S EV ERY LA S T FRI DA Y OF THE MON T H L E T ' S E AT The Wholesome Table (30th St., cor. 7th Avenue, Bonifacio Global City, Taguig). Photographed by Gabby Cantero.