Dine Asia Philippines - A Guide to the Best Restaurants in Town, Winter/Spring 2009

P H I L I P P I N E Sw w w . d i n e a s i a g u i d e . c o m

Y O U R C O L L E C T I O N O F C U L I N A R Y E X C E L L E N C EA Taste of CAV : : Food, Family, and Fr iends with Chef Phi l ip Golding : : The Per fec t Desser t : : Wines I n Vogue For the Nex t Decade : : Trendy Tagaytay Treats : : Ar t Def ines Naval : : Phi l ippine N ight l i fe

WINTER/SPRING 2009

publisher’s note::

3www.dineasiaguide.com

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 never-ending 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 decidedto slow down for the f irst quarter, we resolved to go on with our commitment to present excellence in the contentsof our publication.

For this issue, we decided to have a regular feature onoutstanding 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 andwhy 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 secretsof winning recipes of famous chefs and we present Ms. CoryQuirino’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 locatethe restaurants that we have added.

Spring, summer, winter, or fall, Dine Asia will give you theBest Guide of the Philippines!

Cheers,

Mary Anne Meily

entice your appetite9 Through the Lens of... G-nie Arambulo

let’s talk about it10 The Per fect Dessert15 Kae Sa Lak - The Beauty of Thai Culinary Art Revealed18 Winning Recipes of Famous Chefs

over dinner20 Cover Story: A Taste of CAV

spice it up23 Food, Family, & Friends with Chef Philip Golding

satisfy our bellies24 Philippine Nightlife29 Network Culinaire30 “It Fell On My Lap, Manna From Heaven...”31 Art Def ines Naval32 Family Reunions - The Filipino Way

with wines + spirits33 Wine Museum? Why Not?34 Wines in Vogue for the Next Decade38 Barcino Spanish Wine Cellar and Tapas Bar

to f latter our cravings40 Trendy Tagaytay Treats44 Pampering Wellness: Nourishing the Soul45 Cory’s Whole New World46 Prana Yoga

WINTER/SPRING 2009

winter/spring 2009 CONTENTS

4 WINTER/SPRING 2009

FEATURES::

PHOTOGRAPHY: G-NIE ARAMBULO * PHOTO SOURCE: CAV WINE SHOP - CAFÉ


LUZON Makati 52 ALBA 54 CHATEAU 55 FELIX 56 LE SOUFFLÉ 57 MELO’S 58 NU.VO 59 OKURA 60 PURPLE FEET 61 SENTRO

Mandaluyong 62 FLORABEL

Manila 63 LA COCINA DE TITA MONING

Muntinlupa 64 THE FRENCH CORNER

Quezon City 65 LA MAISON 66 GRAN CAFFE CASANOVA

San Juan 67 CAFE YSABEL 68 TANGERINE

Taguig 69 AUBERGINE 70 CAV WINE SHOP - CAFÉ 71 GAUDI 72 THAI AT SILK

Baguio 73 FOREST HOUSE 74 LE CHEF AT THE MANOR

Pampanga 75 THE YATS RESTAURANT

Iloilo 76 LA PRECIOSA

Naga 77 CHILI PEPPERS

Palawan 78 PESCADOS

Tagaytay, Cavite 79 CHATEAU HESTIA 80 HAWAIIAN BARBEQUE 81 PAMANA

VISAYAS Boracay, Aklan 85 ARIA 86 HAMA 87 KA-ON 88 TRUE FOOD 89 ZUZUNI

Cebu 90 ANZANI 91 THE GUSTAVIAN 92 LA TEGOLA

MINDANAO Davao 97 ANTONIO’S BAR & GRILL 98 HANOI 99 TSURU

RESTAURANTS::

PHOTOGRAPHY: G-NIE ARAMBULO PHOTO SOURCE: CAV WINE SHOP - CAFÉ

cav wine shop - café

TO THE BEST RESTAURANTS IN TOWNGUIDEA

MARY ANNE MEILYPresident, Publisher & Editor-in-Chief

PATRICK ANTHONY MEILYManaging Editor

BAMBI TORRES-CAMUSAssociate Editor

MELAI B. ARGUZONCreative/Art Director

DEEDAY CONCEPCIONVP for Marketing

MARCUS MAGUIGADRegional Director for Marketing & Events Photographer

ANGEL AUSTRIA GLORIA MEJIA

Marketing Directors

JOJO VILLAFLORCirculation & Special Events Manager

MON DIMLASales & Production Coordinator

DENNY WANGWine Adviser

KATHLEEN ASUNCION, LESLEY DAWN A. CABALMARY JANE MEILY, WEENA MEILY, FRANCE MISA

Contributing Writers

MARVIN SEBASTIANWebsite Developer

HECTOR VILORIAFinance Director

WESTWOOD LAW FIRMLegal Counsel

ON THE COVER

G/F The Spa Bldg Lot 5Quadrant 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

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 [email protected]. You may also visit our website at www.dineasiaguide.com.

ERR ATUMIn 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 themistakes, our apologies.

ACKNOWLEDGMENTSDepartment 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.

All rights reserved. © 2009 by Dine Asia Guide Publishing.


entice your appetite::

A 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 itthe 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. ‘

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 photographyfood, lifestyle, cars, architecture, fashion, products, you name it! Now, that’sversatility 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 pictureis 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.

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 photographymore 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 beunique, timeless, and interesting.

G - n i e Arambulo is the resident p h o t o g -rapher of A d p h o t o . She is one of the most recognized adver tising pho togra -phers in the country. She is the onlyF i l i p i n omember of the Master P h o t o g -r a p h e r s

Association (MPA), a prestigious organization of photographers fromall over the world.

G-NIE ARAMBULO [email protected] * [email protected]

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

ADPHOTO INC.3688 Bautista Street, Palanan, Makati City

T: +63 2 831.6117 * F: +63 2 831.9108Website: www.adphoto.com.ph

THROUGH THE LENS OF...g-niearambuloAward-winning photographer G-nie Arambulo gives us a view of her work through her lens and into the world of photography.


BY: KATHLEEN ASUNCION

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

DESSERT

10 WINTER/SPRING 2009WINTER/SPRING 2009

let’s talk about it::

D essert comes from the French word desservir,which means “to clear the table.” At Medievalbanquets, long tables were laid with sumptuousdishes, all of which were removed upon thearrival of the last course. Desserts then were

usually light and mainly intended to clear the palate.

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

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 alsojust be our everyday treat, like that ice-cold mocha slushfor an afternoon break at work.

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 anyday of the week.

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!

No matter how tempting desserts can get, they are the dishesthat 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

BY: LESLEY DAWN A. CABAL

PHOTO SOURCE: HAPPY CREAM PUFF


homemade cream puffs – Europeanraw 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 fascinationfor 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 themselvesto 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 findcontentment 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 everyoneare 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 made-to-order dessert cakes bakedfrom scratch with no preservativesusing fresh, premium qualityingredients for the discriminatingtastes of dessert lovers. The bakingfacility 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 livingabroad, she took all kinds of cake-decorating classes to improve her baking skills. Since then, shecontinued to pursue her passion for desserts, spending endless hoursexperimenting in her kitchen wheresheperfected her talent intobestselling 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-the-month feature. Classic favorites are the chocolate ganache, red velvet cake, and caramel mousse.

“Quality is our lifeline” has been the tagline used by this highlysuccessful 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 thewebsite 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 PuffThe Zone 7224 Malugay Street,cor. Buendia, Bel-Air, Makati City

Tel. No.: +63 2 707.1263www.happycreampuff.com

Karen’s Kitchen428 Adalla Street, Palm Village, Makati City

Tel. No.: +63 2 898.2280Telefax: +63 2 898.2880

www.karenskitchen.com.phPHOTO SOURCE: K AREN’S KITCHEN

The Beauty of Thai Culinary Art Revealed

15

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’sfestival of lights. This practice is celebrated during the full moon of the 12th month in the traditional Thai lunarcalendar. 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 curiousas 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 grandmothertaught 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.

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. Shehas diversified to other products likesoaps and chocolates. All her creationssuch as centerpieces, garnishes, servingvessels, crudités, and anything she can visualize truly add elegance andamazementto special events and buffet presentations. No challenge is actually too great for Laong. She has even won a gold medal award in a worldwide com-petition called Virtual Salon Culinaire and garnered first place in a Brazilianfruit 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

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 [email protected].

www.dineasiaguide.com

KAE SA LAKBY: BAMBI TORRES-CAMUS

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 OrtigasCenter, one can see a mix of expatriates, mostly fromnext-door neighbor Asian Development Bank, and localsfrom nearby office buildings create the early morningbustle. Even politicians find their way here. The same vibecan be felt at UCC Cafes located in the business andcommercial 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 fromWack Wack Golf and Country Club compare portfoliosalongside their handicaps.

These business people make the choice of breakfast over lunch to take

advantage of people’s undividedattention. There are fewer

interruptions from mo-bile phones, email,

and boardroom i n t r u s i o n s .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 flexibilityand 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 asprinkling of powdered sugar or topped with slices of banana, whipped cream,and chocolate syrup. For afilling meal, a popular choice is Frenchtoast 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 frombeef tapa, pork tocino, longganisa, or order the spicyanchovy served with garlic rice, egg, and grilled eggplant with vinaigrette on a bed of side salad. Fora 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.

BREAKFASTAT UCC CAFESForget lunch. Business meetings are now being done over omelets, sausages, and French toasts.

POWER

ChefJessie Sincioco

Chef Cecille Ysmael

Chef Claude Le Neindre

OF FAMOUS CHEFSWINNING RECIPES

WINTER/SPRING 2009

let’s talk about it::


Find out the famed recipes of accomplished chefs, recipes which have given them the recognization they deserve.

Celebrity Chef Jessie Sinsioco knows that hard work in the kitchen truly pays off. She started 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 service, 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.”

Her passion for food has enticed her to open Thai at Silk at Serendra in Fort 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 whichserves 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 ChickenCurry convinced me to open a Thai restaurant.” Chef Cecille learned this recipe in Thailand from herprivate 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 pasteitself which is a combination of dif ferent herbs. Chicken curry is a mixture of the green curry pastewith coconut milk, chicken breast, eggplant, and basil slowly simmered till it thickens, enhanced byadding 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.”

This French chef started 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 immenselyintensif ied. After retiring in 1995, Chef Claude and his wife Theresa decided to settle down in the Philippines where they opened aFrench 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 carte menu and specialties of the month, I would like to outline the famous Jambalaya Gumbo Soup originating from New Orleans, the French Onion Soup andfor the main course, the well regarded Claude’s Pepper Steak.”

Chef Robert Lilja

Chef Ernest Santiago

Chef Dino Guingona

Steamed Lobster in Kaffir & Lemongrass Coconut

Ingredients:1 ea Live lobster 2 kg approx.3 ½ cups Fresh coconut milk½ cup Fish stock¼ cup Rice wine2 pcs. Shallots, finely minced3 pcs. Shallots, sliced, battered and deep fried1 clove Garlic, finely minced6 sprigs Very fresh cilantro3 sprigs Sliced spring onions2 stalks Lemongrass, white end finely minced2 whole leaves Fresh kaffir¼ tsp Grated zest of lime, lemon and orange peelsTo taste Salt and pepper

Method:- Cut lobster into halves and steam for approx. 7 minutes.- Sauce: Saute shallots, lemongrass, shredded kaffir (chiffonade), and minced garlic; sweat until translucent 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.


Renowned Master Chef and Saucier Robert Lilja started working at the age of 13 in Italian pizzerias and restaurants after school and on vacations. From there, he was exposed to kitchens inAustria, 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 workedfor 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 Robert’s famous dish that heconsidersas a highlight of his menu. “Gravlax which is vodka and dill marinated salmon and ofcourse, my Mussels in Wine and Cream.”

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.”

Pursuing his passion for culinary arts, Chef Dino Guingona went to some of the f inest schools abroad. He studied at the California Culinary Academy in San Francisco and graduated in 1996. He even had further studies at Chiang Mai School of Royal Thai Cuisine and graduated in 2004. He worked at the Ritz 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 partner-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.

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.

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

Wine 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 Fort’s Cav Wine Shop – Café, 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.

WINTER/SPRING 2009

over dinner::



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.

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

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 24selected vintages and replenished on amonthly 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.

The modern interiors set a warm and pleasant atmosphere with the contemporarydesign, 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 – CaféG/F The Spa Building, Lot 5, Quadrant 8, City Center, Fort Bonifacio Global City, Taguig CityTel. No. +63 2 856-1798Fax No. +63 2 856-1796Email: [email protected]: www.cavwine.com

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.

After graduating from Brook-lands College, Chef Philip experienced the entire restaurant realm frompubs to such venerable establishments asHyde 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 pursuedadditional training in Italy andFrance. Golding was lured back toEngland to work under the tutelage of Michelin Chef Ian McAndrew atthe exclusive Wentworth Club.

Recognized in his industry for his ‘Five Ps’- professionalism, persistence, precision, positive attitude, and passion, Chef Philip was recruited to develop the curriculum and establishthe in-house working restaurant at Butler’s Wharf Chef School. There, he assisted aspiring young chefs inacquiring the practical skills andbusiness acumen they would needto 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-seaterMediterranean cafe in London, not only marked the pinnacle of his profes-sion, 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 beverageof the f lagship Yats Restaurant and Wine Bar, The London Pub,Clearwater Country Club, and the Clark WineCenter. He credits Yats’ CEO Denny Wang with cultivating his thirstfor food and wine pairings.

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, contemporaryclassics,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 consider the components of a good recipe to be the same thingsyou 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.”

An inventor who claims to dream up recipes in his sleep, Chef Philip regularly revamps his bill of fare

based on freshly-imported seasonalproduce, specialty meats, and game. Wanting to introduce to the Filipino palate the ingredients rarely found on these shores, Chef Philip hascome up with a menu boasting of Wagyu beef,

ostrich, kangaroo, crocodile, duck,rhubarb, cornish hen, Brussels sprouts,celeriac, and parsnips. With Six CourseWine-Paired Gourmet Degustation Dinners, Wine-Paired Chef’s Specials,set menus, the a la carte menu andverbal specials, you could become aYats regular and never have to eat the

same thing twice.

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 surprisinglyhumble and down-to-earth. His modestyis 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 theimportance of investing in people. His goalis to transform his team into sommeliersand build their conf idence. He considers his staff as close-knit members of his extended family and feels a sense of ac-complishmentabout their achievements.

Even with all that he has on his plate at Yats, their associatedproperties, and the Golding CulinaryGroup, Chef Philip makes a pointto give something back to the community.As VP of the Culinary Education

Foundation (CEF) of theCenter for Culinary Arts(CCA) in Manila, he provides scholarships tohelp the less fortunate

pay their way through culinary schools. While some may becontent with all these irons in the f ire, he is still open to newprojects. With Chef Philip’s training and experience, openinghis own restaurant, managing F&B for multiple sites, and creating his own company, one might wonder what’s left for him to conquer.

“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.

FOOD, FAMILY & FRIENDS WITH...

chefPHILIP

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

DJ Manolet Dario DJ John “00” Fleming

Domini Pimero & World Wide Womb founder Stephen Ku

NIGHTLIFEPHILIPPINE

Conceived primarily to produce high quality internationalevents, The World Wide Womb traces its roots to cluband concert promotions, handling some of the country’stop clubs and concert productions. WWW’s growing thrust is to bring together the industry’s biggest and most talented names to collaborate with and produceworld-class events. Having produced countless foreignshows 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 passionand thrust for creating superior events will guarantee Manila bigger acts and world-class productions.

BY: FRANCE MISA

satisfy our bellies::

embassy

manor25www.dineasiaguide.com

Say it with me....NIGHTLIFE! Didn’t you get excitedthere even for a second? The word itself is quiteinteresting, 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 workingpeople and party people in the streets of Makati, especiallytowards 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 toSaturdays, 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 genresto 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 justhave to be consistent in the type of music they want to presentto their clients. This is where club promoters come in. Ofcourse, 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 theiruse 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 Facebookor Multiply. This might be less personal but effective foryounger 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 successfulclubs 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 superclub at The Fort has been averaging 3,000guests on weekendssince it opened in 2005. Now on its 4th year, it continues toattract the spendingcrowd composed ofyoung and affluentindividuals who have always cappedtheir evenings withthis all-newc l u b b i n gexperience. Owner Erik Cua felt thatit was the perfecttime for Embassyto fill the void in theabsence of big clubs back then. He admits that the success of Embassyis because of its regular patrons whohave found his concept more than appealing and completelyout of the ordinary.

Cua gambled on introducing privacy and exclusivity to amuch more refined clientele by opening Members Only at the same venue, and it paid off. The high-end lounge providesVIP services and privileges to members who pay consumablemembership 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 constantreinvention 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, somethingyou 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’sparty central, Hey Jude is the choice venue where the best and biggest summer events happen, combining pleasureand 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.

z bar

urban club



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 r -going a m a j o r renova-tion in 2 0 0 5 , the club r e p o s i -t i o n e d itself in catering to the cosmo-po l i t an c r o w d a n d made its mark int h e growing trend of c l u b -b i n g . M a r -k e t i n g DirectorJ a j a C h i o n -g b i a n -R a m a consid-ers Vudu as the b e n c h -mark 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 enableus to identify opportunities for growth and improvement.”

Another trendsetting place in Cebu is Z Bar, a champagne barthat offers a complete lifestyle under one roof. Located at TheTinderbox Restaurant, Z Bar is a cafe, cigar lounge, wine cellar,deli full of imported products from all over the world, anda fine dining establishment at the sametime. Seating only 45people, one would feel quiet elegance when inside the bar,comfortable enough to enjoy the music, conversation, andexotic 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

cocktail bar intended to entertain guests in enjoyingmerriment 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 streamlinedprocedures implemented by the city government, club enthusiasts have become choosy and wise where to spend theirmoney. According to Davao City Tourism Chief Rizal Aportadera, despite unfavorable travel advisories, Davao Cityis a relatively peacefulcity. “We have put in place security measures for people to really feel safe in going out at nights and walk outsideeven after curfew hours. Because of this, businessis good.”

Riding on the wave ofthis promising situationis Urban Club, one ofthe hottest party places in Davao City. TargetingDavao’s elite business-men, corporate ex-ecutives, young profes-sionals, and students, Urban Club started with the concept of adance bar playing all genre of house music.The club also holdsexclusive events and can accommodate up to 800people. Owner VinceTupas 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 feelalive all night long! Choose your wild from the wide arrayof music and services being offered by these clubs which are at par with clubs and parties in New York, Ibiza, andLondon, makingthe nightlife in the P h i l i p p i n e s world-class.



CULINAIREA group of young and talented chefs f ind themselves in the culinary mainstreamand successfully turned their 4-in-1 concept into a reality.

In 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 foundingof 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 designedto 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 diplomacourses supervised by highly qualif iedchef 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. Graduatesare 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

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.”

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 equipmentare imported from China,” he boasts.

Network Culinaire provides food consultancy services to new and existing restaurants to help owners in food qualityand 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

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 standardsin the culinary industry. “We manageour operations one day at a time. Hopefullyin a few years, we can turn the business around to be admired by those we have helped realize their dreams,” Guingona happily concludes.

NETWORK

Chefs Dino Guingona, Raymond Reyes & Richard Lim

BY: PATRICK ANTHONY MEILY

For inquires, you may email Chef Dino Guingona at [email protected]

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

30 WINTER/SPRING 200930 WINTER/SPRING 2009

ARTDEFINESNAVAL

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


“IT FELL ON MY LAP, MANNA FROM HEAVEN...”

Take a sneak peek into the busy life of Minco Fabregas, son of well-known stage and f ilm actor, Jaime Fabregas. Stepping out of

the shadows of his famous father, Mincois now building a reputation on his own, not onstage, but behind the lensas an up and coming f ilmmaker - a destiny he claims to have been “mannafrom heaven”.

Having grown up in an environmentthat 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 MincoFabregas obliged for an interview. Here is what he has to share.

WHAT IS YOUR PROFESSION?I’m a f ilmmaker. But you wear manyhats 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 formy 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

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 leavethe 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 fromall 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 anda major turning point for me. Studying f ilmmaking in an international environment right here in Cebu is very unusual. And winning HollywoodBootcamp 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. Filmmakingis 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.

BY: BAMBI TORRES-CAMUS

31

ARTDEFINESNAVAL

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



The 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 curato-rial 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 spectatorsof 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.

the filipino wayFAMILY REUNIONS -



Traditions 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 over-flowing) to say hellos, ask how-are-yous, and share unforgettable experiences in life during the past year.

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

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

The recipes are as much a part of the traditionas 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 usingonly fresh ingredients cooked exactly the way that your great grandaunt did over fifty years ago.

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.

The 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 Boule-vard (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 in-fluenced 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 Cha-teau 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 tastingevents 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 second floor is where the wine education and training center is located.The center conducts a Basic Wine Ap-preciation Seminar using structured learning in a series of whole-day lecturesteaching the fundamentals of wine how-tos: serving, drinking, handling, and tast-ing. The basics are incorporated into a semi-advanced curriculum that can ac-commodate up to 30 students per class, introducing them to the history, process-ing, varieties, and food and wine pairings including employment opportunities. Students are also taught values educa-tion 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 onthe 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 unlimitedhigh-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 deLetran in supervising the daily operations of the WineMuseum. He is also behind Ralph’s Wines and Spirits,the largest family-ownedwines and spirits retail company established in 1975 with 18 outlets all over the country. Thecompany’s fully refrigeratedand all-concrete winestorage area located at the back of the WineMuseum has an area of 600 square meters, 30 feethigh, with insulated wallsand stores a minimum of 5,000 cases containing

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 andspirits business? “Drinking is a way of celebrating life. It is the major keycomponent of every celebration,” he replies candidly. This principle hasturned the brothers Joseph into staunch advocates against fake spirits. “We werethe pioneer in fighting the proliferationof fake spirits for the past three decades,” Ralph proudly states.

Their vision, conspicuously displayed upon entering the Wine Museum, sumsit all up: Exquisite Wines. Excellent Pleasures. Lasting Experience.

WINE MUSEUM2253 Aurora Blvd.

(formerly Tramo Road), Pasay CityTel. No.: +63 2 832.2523/ +63 2 853.7421

Fax No.: +63 2 832.2624

with wines + spirits::

The f irst of its kind in the country, this ambitious project took two years in the making. Now, co-owner Ralph Joseph takes pride in its rave reviews.

WINE MUSEUM?WHY NOT?



WINES IN VOGUE

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

FOR THE NEXT DECADE


with wines + spirits::

Faster 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 poundingon 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 trustedShiraz, 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 VeltlinerCôtes de CastillonNero d’AvolaTouriga NaçionalCabernet FrancCôteaux du LayonBarberaPinotageRieslingTempranillo

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 likearcheologists looking for a find in the flavors of their wine. GV announces itspresence like a revived mummy in a hurry to settle centuries of revenge. It is not entirely a surprise that GV has

a m a s s e d a cult fo l lowingin 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 r -s tandable a c t u a l l y , c o n s i d -e 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 extremelyfood-friendly and can handle Asian cuisine much better than Chardonnay and Sauvignon Blanc, since Asian cuisineis 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 doingit with Chardonnay in Burgundy for centuries, all along loving everyvintage of it.

But there are also two reasons that might stifle its popularity if complacencyallows them to carry on without restrictions: (1) the price, in my humbleopinion 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 mistakenlyexchanged from a Meursault or a Puligny-Montrachet; and (2) productionquantity is still small, which means

producers don’t really need to export GV beyond their neighboringGermany, Switzerland, and perhapsScandinavian countries, all of whichhave always been fans of Austrianwhite 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 tolerableat 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 inBordeaux. Its wines are totally overshad-owed by its ad jo in ing 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 supers tarslike Cheval Blanc and Ausone. In thesefamous wine-producing towns of Bordeaux, sloping farm land with lousysoil and dubious exposure to hostile weather commands a hefty price of €800,000 a hectare. Smart new

BY: DENNY WANG


money found its way to so-called satellite communes. There, they sank their teeth into rundown capital-mal-nourished estates and turned them almost overnight into shiny Chateaux armed with an arsenal of modern equipment both on the vineyardsand 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 pocket-books, which are quite a pairing, isn’t it?

Nero d’Avola - “the Black Grape of Avola” - is the name of a grape that is p reva len t in Sicily where life is spent in gusto and p e o p l e search for d e l i c a t e charm and e l e g a n c e as much as they look to be in-sulted by a Don of a feuding f a m i l y .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 drinkablealcohol levels. If left unchecked, as some did in the past, the wine can eas-ily weigh in at 18% ABV (AlcoholBy 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 rebelagainst Italy’s own classic cuisine itself. Nero d’Avola has the weight to match upwith hearty dishes, not just Italian but allsorts 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 authenticNero 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 b o t t l i n g of Vintage Port made e n t i r e l y from Touri-ga Naçion-al. That’s quite a tribute to a grape.

W h a t will certain-ly emerge in burstingfashion 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 notjust 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. Efficaciousfood pairings are robust red meat dishes,even spicy Spanish/Portuguese and China’s fabled cuisine from Shanghai.

Cabernet Franc, also known as B o u c h e t and Breton,is one oft h o s e u n s u n g heroes long o v e r d u e for some r e c o g n i -tion. CF is often used to enhance the struc-ture and fla-vor intensity of an other-wise flabby wine. But would you believe that Cabernet Franc is the dominant grape used in the legendarySt. 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

WINTER/SPRING 200936 WINTER/SPRING 2009

(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 Francis 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 [email protected].

See you in the next issue where we will feature the remaining five wine FADS. Until then, remember to drink less, drink better.

Spanish Wine Cellar and Tapas Bar


It is no secret that many Filipinos love to unwind while drinking their lager, spirits, or cocktails. Wine was reserved for special occasions or romantic dinnerdates 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 step-ping into a bar typically found in Barcelona, Spain. The Spanish interiors of floor tiles, wooden furniture, and wine

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 open-ing 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

Experience Spain that is rich in tradition, culture, and history.




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 differentlabels. 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

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 CItyTel. No.: +63 2 636.2963Fax 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 CityTel. No.: +63 2 759.0965

www.barcino.com.ph


TRENDY

Taking that much-needed vacation? Chill out and loosen up at two of the most talked-about weekend getaways in Tagaytay.

Tagaytay Treats


to flatter our cravings::

One 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 climateall-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 re-tained 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, cou-ples, and even individuals because it offers something for everyone. It is a great picnic destination with a panoramicview of the captivating Taal Volcano. It has establishmentsfor romantic hideaways and unforgettable dates. The lure of theidyllic scenery surrounded by lush pine trees makes an excitingday trip for an intoxicating weekend.

Nestled in the heart of scenic Tagaytay is The Boutique Bed & Breakfast, a 7-room hotel that caters to honey-mooners, weekenders, balikbayans, families, and everyone

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 andbreakfast. 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 fond-ness 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

BY: LESLEY DAWN A. CABAL

THE BOUTIQUE BED & BREAKFAST#45 Aguinaldo Highway, Tagaytay CityTel. No.: +63 46 413.1798Fax No.: +63 46 413.1885www.theboutiquebnb.com

HACIENDA ISABELLA#8 Carasuchi, Mendez, CaviteTel. No.: +63 46 551.7253-55Fax. No.: +63 46 551.7251www.haciendaisabella.com


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 conduciveto romance.

With available room massage service, the hotel offers reasonable room rates inclusive of a complimentary heartybreakfast 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 choiceof coffee or juices. Room rates also include, amongothers, 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 choosetheir own body essentials.

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

Just a little off from the city center of Tagaytay located in Barrio Carasuchi is Hacienda Isabella. Named after her onlydaughter Isabella, diva Kuh Ledesma shares this beautiful hacienda that has an expansive garden and lawn, severalfarmhouses, 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 childrento 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 forwedding ceremonies and receptions, intimate parties and get-togethers, weekend retreats, team-building seminars, corporate launches, bed and breakfast, and also for outdoor concerts.

The H a c i -enda is suitable for out-of-town conferences held in open pavilions for dynamic CEOs and their associates - powerful young achieverswho need to make important decisions, making the placean ideal f irst-class vacation resort.

All structures and landscaping at the Hacienda were designed by Kuh herself. To date, it has been consistentlyreceiving rave reviews for its interestingly unique and fabulouselegance, laid-back environment, attention to detail, impeccableservice, 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.

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

As one of the leading tourist destinations in the country, Tagaytay doesn’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.

nourish the soul& CULTIVATE WELLNESS


pampering wellness::

Accept 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 upneeding more.

Between the “accumulating much” and “needing more”, there seems to be a space that is unnamed. When some-thing 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.

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

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.

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 betterwhen we take time for our SELF.

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

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 ar-ticles, 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 inthe 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.”

BY: WEENA MEILY

Behind the lens of...

Storyteller, film maker


WHOLE NEW WORLDCORY’s

Renowned beauty and wellness expert Cory Quirino opens “World of Wellness” that showcases products for

staying and looking young.

I 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 lookingyoung, 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 merchandiseare those which she highly recommends. Every product displayed has her seal of approval for beauty, health, and wellness, confirming

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 individualneeds, up-close and personal. Being considered are all aspects to a woman’s body type, physiological make-up, and even being sensitive to theireconomic concerns.”

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 availablein rose or citrus. Cory believes “it’s complete andthis is exactly what a woman needs. It also containsall my goals in life, to make beauty availableand affordable.”

If you decide to visit the store and chance upon Cory’s presence, she will even personally attend to your beauty inquiriesand 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!

BY: BAMBI TORRES- CAMUS

PRANA YOGALook at life in a different light and reward your senses with the

modern fitness regimen offered by this yoga studio.


pampering wellness::

The 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 achiev-ing 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, man-ages 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, flex-ibility, 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 con-trol your breathing, you control the energies that flow through-out 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 havealways been an active person. I started formal ballet lessons at age 7. When I was 18 years old, I was already dancing

professionally with a ballet company. After college, I would always enroll in an exercise studio or gym. I couldn’t re-ally see myself without any form of exercise,“ Ina recalls.

What actually influenced Ina to pursuit her passion was be-cause 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 re-cently 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 STUDIOUnit 231 LRI Design Center

210 Nicanor Garcia St. (formerly Reposo), Bel-Air II, Makati CityTel. No.: +63 2 403.0758www.pranayoga.com.ph



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MAP SOURCE: CICADA FOUNDATIONMAP SOURCE: CICADA FOUNDATION


LUZON MAP

PHOTO SOURCE: THAI AT SILK

luzon restaurants ::

MAKATI 52 ALBA54 CHATEAU55 FELIX56 LE SOUFFLÉ57 MELO’S58 NU.VO59 OKURA60 PURPLE FEET61 SENTRO

MANDALUYONG62 FLORABEL

MANILA63 LA COCINA DE TITA MONING

MUNTINLUPA 64 THE FRENCH CORNER

QUEZON CITY65 LA MAISON66 GRAN CAFFE CASANOVA

SAN JUAN67 CAFE YSABEL68 TANGERINE

TAGUIG69 AUBERGINE70 CAV71 GAUDI72 THAI AT SILK

BAGUIO73 FOREST HOUSE74 LE CHEF AT THE MANOR

PAMPANGA75 THE YATS RESTAURANT

ILOILO76 LA PRECIOSA

NAGA77 CHILI PEPPERS

PALAWAN78 PESCADOS

TAGAYTAY, CAVITE79 CHATEAU HESTIA80 HAWAIIAN BAR-B-QUE 81 PAMANA

MAP SOURCE: WIKIMEDIA

NavotasMalabon

Caloocan Marikina

San JuanManila

Muntinlupa

Mandaluyong

Makati

Pasig

Pasay Taguig

Paranaque

Las Pinas

Valenzuela

Caloocan(North)

QuezonCity

MAP SOURCE: WIKIMEDIA


METRO MANILA MAP


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.


Chorizo Fritos Our very own homemade Spanish sausage

Jamon SerranoHomemade traditional Spanish cured ham

Angulas a la Cazuela Sautéed 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 sautéed 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

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

Luzon :: Metro Manila :: Makati City ALBA

www.alba.com.ph

38 Polaris St., Bel-AirMakati City 1209PH: +63 2 896.6950 to 51FAX: +63 2.890.4399

Tomas Morato CornerScout Lozano, Quezon CityPH: +63 2 925.1912 +63 2 411.7052

Westgate Center, FilicityAlabang, Muntinlupa CityPH: +63 2 771.2178 to 79

Monday - Sunday8:30am - 11:00pm

SpanishVegetarianSeafoodSteaks

BanquetCateringDelivery (with fee)Full BarLive Music/Enter tainmentIndoor/Al Fresco Dining (T. Morato & Alabang branches)Private/Function RoomsTakeoutValet Parking (Makati & T. Morato branches) Wine ListMajor Credit Cards AcceptedReservation PreferredDaily Lunch Buffet Available

sample menu selections

WINTER/SPRING 200954

sample menu selectionssample menu selections

Luzon :: Metro Manila :: Makati CityCHATEAU 1771

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.

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

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,

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

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.

appetizer::Beef BracioleThinly-sliced beef rolls stuffed with provolone cheese, garlic, parsley & shallots, grilled with lemon & sautéed in garlic & butter

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

salad::Eggless Caesar SaladYet 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 MarinaraGrilled chicken breast with a plum

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

meat::Osso BuccoVeal shanks braised until tender in a Portuguese-inspired chunky tomato sauce with beer; served atop linguine

Pork Tenderloin PommerySauteed pork tenderloin with a creamy whole grain mustard sauce; with potatoes lyonnaise

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

Lapu-Lapu in Green JacketsSteamed lapu-lapu f illet delicately wrapped in bokchoy & served on a carrot & leek cream sauce; mashed potato

Steamed Philippine SandbassFillet of sandbass steamed with a light soy dressing, chives, ginger & kalamata olives. Served with steamed rice

pasta::Pasta ChorizoAn original pasta dish found only here in Chateau; spaghetti tossed with a chorizo sauce reduction tossed with parmesan cheese

Lasagna Portof inoLasagna layered with a light pesto, bechamel sauce & gorgonzola cheese

Sun-Dried Tomato CapelliniA great no-meat pasta with a light sun-dried tomato cream sauce that has capers & kalamata olives

www.chateaugroup.com

G/F, Greenbelt 5, Ayala Center,Makati City

PH: +63 2 729.9760 – 61

Sunday - ThursdayBreakfast: 7:00am - 11:00amLunch: 11:00am - 3:00pmDinner: 6:00pm - 11:00pm

Friday - SaturdayBreakfast: 7:00am - 11:00am

Lunch: 11:00am - 3:00pm Dinner: 6:00pm - 12:00mn

FrenchItalianSwiss

Vegetarian

CateringIndoor/Al Fresco Dining

Takeout



Felix was named as a loving dedication to Chef Florabel Co’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.

Unit 107, 108 Ground Level,Greenbelt 5, Ayala CenterMakati City

PH: +63 2 729.9062

Sunday - Thursday 11:00am - 12:00mnFriday & Saturday11:00am - 1:00pm

Asian ContinentalVegetarian

BanquetCateringDeliveryIndoor/Al Fresco DiningWine ListKid’s Menu/Kid-Friendly


Luzon :: Metro Manila :: Makati City FELIX

appetizer::Stuffed Lettuce With Seared Scallops and Vegetable with Soy Dipping

Three Cheese Sticks in Filo PastryWith 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

Entree::Grilled Lambchops in Portwine Sauce Served with goat cheese parmaham salad androasted potatoes

Chicken Rockafeller Stuffed Chicken Fillet With spinach and mozzarella wrapped with bacon. served with potato puree and tomato

Surf & TurfGrilled tenderloin of beef with pan fried foie gras in mushroom sauce and half shell lobster inlemon butter sauce served with pasta aglio y olio & green vegetables

Chicken Paella Stuffed with mushroom rice served with grilled vegetable in pesto

all-filipino:: Prawns Kare-Kare With fried eggplants

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 TonAll 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

WINTER/SPRING 2009WINTER/SPRING 20095656


Luzon :: Metro Manila :: Makati CityLE SOUFFLÉ

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.

appetizer & salad::Goose Liver SamplerPan fried/paté/terrine

Seared Tuna Salad

Our Very Own Signature Dish::Pan Fried Goose Liver inRaspberry Honey Sauce

Escargot BourguignonneWith garlic croutons

Seared Scallops Salad

Soup::Classic French Onion SoupWith Gruyère Cheese

Creamy Lobster BisqueWith Peppered Croutons

Mongo Soup “Le Souff lé Style”

savoury souffle’s::Asparagus & Cheese Souff lé

Cheese-Spinach-Mushroom Souff lé

4 Cheese Souff lé

Seafood Souff lé

beef steaks::U.S. Black Angus Beef Tenderloin Steak

U.S. Black Angus Rib Eye Steak

specials::Flaming Peppered Steak

Tournedos Rossini

seafood::Grilled Chilean Sea Bass ToppedWith Pan fried Goose liver

Grilled Assorted Seafood With Wild Rice Risotto

lamb, duck, chicken, ostrich::Baked Rack of Lamb With Provence Crust. In Rosemary Jus Duck Adobo “A la Pael”

Chicken Bourguignonne

Grilled Ostrich Steak

pasta & rice::Pasta A la Jessie

Wild Rice & Vegetable Risotto

Crab Rice & Saffron Risotto

desserts::Princess Carmen

Dessert Souff lés

Flambéed Mango

www.lesouff le.com.ph

G/F Amorsolo Square, Amorsolo Drive, Rockwell Center Makati City

PH: +63 2 890.6543FAX: +63 2 897.7516

Monday - Sunday11:00am - 12:00mn

FrenchMediterranean

Seafood

FilipinoInternational

Vegetarian

BanquetBar Scene

BYOBFull Bar

Wine ListCatering

Valet ParkingPrivate/Function

Room

DeliveryTakeout

South Beach DietCustom-Made

Menus High Tea &

Breakfast upon Request

Unit B The For t, Bonifacio Global City, Taguig CityPH: +63 2 890.6543

Top of the Citi, 34/F Citibank TowerPaseo de Roxas, Makati City

PH: +63 2 897.7516



Luzon :: Metro Manila :: Makati City MELO’S

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

life memorable at Melo’s.

www.melosteaks.com

41 Precinct, Westgate Center Alabang Filinvest, Muntinlupa CityPH: + 63 2 771.2288/+ 63 2 771.3945

Monday - SundayLunch: 11:00am - 2:30pmDinner: 5:30pm - 10:30pm

Steaks

CateringIndoor/ Al Fresco Dining (Makati Branch)Private/Function Rooms (QC & Alabang Branch)Wine ListMajor Credit Cards Accepted

Banquet Reservation Required (for special occasions)Dress Code: Smar t CasualValet Parking (QC & Makati branch)

appetizer::Oyster Rockefeller Baked with hollandaise sauce topped with bacon, mozzarella and parmesan cheese.

Gambas Sautéed shrimp in olive oil & garlic

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.

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

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

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

Wagyu Ribeye (Grade 4)

6 oz. Ribeye (Grade 4) & Prawns

Ribeye with Bone – 22-24oz Cowboy Cut (Grade 5) Tenderloin 8oz (Grade 8) Porterhouse 22-24oz (Grade 5)

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

Ribeye 8oz (Grade 8) Lamb Chops with Cranberry Mint Sauce

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

pasta::Seafood Pasta in tomato and cognac cream sauce

Salmon Penne

desserts::Chocolatta

Mango Panacotta

22 Jupiter St., Bel-Air, Makati CityPH: +63 2 899.2456/+ 632 899.9403

58 Sgt. Esguerra, Quezon CityPH: +63 2 924.9194/+63 2 924.9168



Luzon :: Metro Manila :: Makati CityNU.VO

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 French-

Mediterranean 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.

appetizer and salad::Shrimp CocktailPoached white shrimps marinated in spicy cocktail sauce with ripe mango, olives, quail egg & f inely chopped lettuce

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

Goose LiverPan-fried goose liver with Calvados jus, caramelized apple & ripe mango ballswith mashed potato

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

pasta::RisottoCreamy saffron f lavored chicken and prawn risotto

fish and seafood::Chilean Sea BassPan-fried Chilean sea bass with lemon-butter sauce, caramelized green asparagus andherbed pan-fried olive potatoes

Sea Bass Soy JusGrilled 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 andvegetables risotto

meat and poultry::Duck A La OrangeRoasted U.S. duck breast stuffed with fresh orange with orange reduction steamed broccoli & potato Lyonaisse

Steak Foie GrasSeared U.S. Tenderloin Steak –160 g - with grilled goose liver & natural jusserved on a trio of buttered beans

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

nu.vo desserts::N U • V O TiramisuSquare of tiramisu layered with biscuits & Mascarpone served with cherry ragout

N U • V O PanacottaVanilla f lavored panacotta served with peach apricot compote & vanilla ice cream

[email protected]

Ground Floor, Greenbelt 2, Ayala Center, Makati City

PH: +63 2 757.3698/+63 2 757.3699

Monday - SundayDinner: 5:30pm onwards

Mezzanine: 9:00pm onwards

FrenchMediterranean

Bar SceneLive Music/Enter tainment

Indoor/Al Fresco DiningWine List



Luzon :: Metro Manila :: Makati City OKURA

#60 Jupiter St. Brgy. Bel-Air,Makati CityPH: +63 2 897.7492


Japanese

BanquetBar SceneBYOBCateringDeliveryFull BarFondueLive Music/ Enter tainmentIndoor/Al Fresco Dining

Private/Function RoomsValet ParkingWine ListMajor Credit Cards AcceptedReservation RequiredDaily Lunch Buffet

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 “with eyes

at the back of their heads to serve you better,” will truly be a special treat at Okura.

appetizer:: Age-TofuTofu with dried bonito f lakes

Tori Kara AgeJapanese fried chicken cutlets

Iwashi No AgemonoDeep fried sardines OkonomiyakiBacon and vegetable Japanese style pancake

yakimono:: TebasakiGrilled chicken wings

Gyuniku No TeriyakiTeriyaki steak

Tori No TeriyakiPan-grilled chicken with teriyaki sauce

Ebi No ShioyakiGrilled shrimps

donburi::Maguro Teriyaki DonTuna teriyaki on rice

Mild JapaneseBeef style curry rice noodles::Cha SobaCold noodle on Japanese tea-f lavored soup

Niku UdonUdon noodle with beef

Nabeyaki UdonUdon noodle broth in Nabeyaki styled soup

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

Tuna / Salmon Sushi

Egg Roll Sushi

Dragon Roll

California Maki

Boston Maki

Philadelphia Maki

Las Vegas Roll

Shrimp Tempura

Fish Tempura

Cheese Croquettes

Cheese Tonkatsu

Seafood Fried Rice

Chicken Teriyaki

Yaki Tori Chicken skewered with teriyaki sauce

Yaki ButaPork skewered with teriyaki sauce

Miso Soup

Japanese Rice Broth

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.”

[email protected]

#217 Nicanor Garcia St.,(formerly Reposo)

Bel-Air, Makati CityPH:+63 2 897.3220/+ 63 2 897.8167

Monday - Sunday10:00am - 10:00pm

AmericanAsian

ChineseContinental

FilipinoFrenchGreekGrilledIndian

InternationalItalian

JapaneseKorean

Latin AmericanMediterranean

MexicanMiddle Eastern

SeafoodSpanishSteaks

Thai Vegetarian


Major Credit Cards AcceptedReservation Required

Beef stuffed With Enoki MushroomsTruly sliced beef stuffed with a duet marinated fresh enoki mushroom cooked in the oven

Portabello MushroomsPortabello mushroom stuffed with foie gras, stilton cheese topped with mozzarella and truff le oil

Poached SalmonNorwegian salmon in an oriental broth of apples, sesame seeds, fermented soy bean paste, mirin and wasabi

Glazed KurobotaKurobota short ribs braised in orange juice, potatoes herb and spiced, glazed with miso honey

Surf & TurfAustralian tenderloin grilled and served with a rich wild mushroom sauce paired with a tiger prawns

grilled with Gruyere cheese topped with lemon cream sauce.

Lamb ShankLamb shank braised in Mediterranean herbs and spiced cooked till soft and tender topped with feta cheese.

Salmon TartarA 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.

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

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

Seared TunaFresh tuna cooked outside and raw inside served in a japanese style steak sauce with apples ginger and raddish

Rib Fingers In Jack Daniel SauceBraised beef rib f ingers coated with jack daniel barbecue sauce

Lamb MerguezFreshly ground lamb mixed with mediteranean spices and herbs and formed into sausages served with tatziki

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

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



Luzon :: Metro Manila :: Makati CityPURPLE FEET

When you think of Filipino cuisine, which you are likely to categorize fondly as comfort food, you will def initely think of Sentro 1771, another f ine dining gem from the Chateau Group of Restaurants. Widely recognized as the f irst in modern Filipino

cuisine, Sentro 1771 reinvents traditional Filipino food by making use of local ingredients

and employing methods in innovative ways. Its contemporary, open-style kitchen allows

enthusiastic patrons to look in on the preparation of creative dishes such as lamb caldereta,

sizzling tofu, and the house specialty – sinigang na corned beef – the tamarind broth of which

is f irst tasted by diners to determine its sourness before it is served. This is the kind of customer

satisfaction they guarantee. The food is always well-presented and successfully brings the best

of local and foreign dining experience to every table, making it a classical favorite among

balikbayans and tourists alike. Without a doubt, Sentro 1771 has proven that Filipino food

is truly world-class.

[email protected]

Level 2 Greenbelt 3,Ayala Center, Makati CityPH: +63 2 757.3940FAX: +63 2 757.3937

Sunday - Thursday11:00am - 11:00pm

Friday - Saturday11:00am -1:00am

Filipino

CateringTakeoutIndoor/Al Fresco Dining

appetizer::Sizzling TofuDiced tofu in a special soy dressing served on a sizzling plate

salad::Tomato Kesong Puti SaladFresh tomatoes sliced and skinned kesong puti: fresh and fried tomato-anchovy dressing

Beef Tapa SaladCould 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 NoodlesQuickly stir-fried in bright green spinach and vermicelli rice noodles

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

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

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

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

seafood::Catf ish Sentro StyleFillet of catf ish glazed with Japanese ponzu sauce (touch of sweet-sour-soy)

Rated GGThis is a great discovery! Galunggong f illets fried in garlic oil and topped with browned garlic

Fish MimosaPoached f illets of pampano (talakitok) spread with mayo and topped with chopped pickles, egg yolks & carrots

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

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



Luzon :: Metro Manila :: Makati City SENTRO

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.

cof [email protected]

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 ContinentalVegetarian

BanquetCateringDelivery

Indoor/Al Fresco DiningTakeout

Wine ListKid’s Menu/Kid-Friendly

soup::Pumpkin Soup With Walnut Mascarpone

Three Mushroom Soup With Oyster Chips

Prawn Bisque With Peppered Crouton

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

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

FC – Stuffed with Foie Gras and Caramelized Onion

RM – Wagyu Burger Onion Tempura with Wasabi Mayonnaise

steaks::Porterhouse

US Angus

US Wagyu

Surf and Turf Tenderloin

Pasta::Black Pasta With Seafood Marinara

Calamari PastaOlives and Chilif lakes With French Tomato Sauce

plates::Lamb Shortribs With Roasted Pepper

Seabass on Grilled Celery With Pernod Crème SauceHerbed tomato gratin & potato puree

Steamed Alaskan King Crab With Crabfat Pasta

Mix Seafood TempuraPrawn, squid, softshell, alaskan king crab and tofu & f ish withsoft jasmine rice Chicken Escalope With pink peppercorn sauce served with pasta alburro

Pork Kurobota with Figs

Beef Shortribs with Foie Gras

desserts::Warm Valrhona

Lemon Sherbet

Haagen Dazs On Walnut Tuilles

Sugar Free Chocolate Mint Molten Cake



Luzon :: Metro Manila :: Mandaluyong CityFLORABEL

www.lacocinadetitamoning.com

315 San Rafael St.San Miguel District ManilaPH: +63 2 734.2146/+63 2 734.2141

All lunches and dinners are strictly by reservation only.

FilipinoSpanish

Delivery Wine List

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

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.

classic menu, menu 1:: Sopa De OroCream of pumpkin soup

Fresh Green Salad With Bacon and Caramelized OnionsTopped with shaved parmesanand a basil-dijon vinaigrette

Tita Moning’s Chicken Relleno With sautéed fresh vegetables and organic brown rice

Caramelized Saba BananasWith Vermouth and a Fresh Fruit Platter

Tita Moning’s Bread And Butter Pudding

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

filipino menu, menu 2::Tinolang ManokNative chicken broth with boiled chicken in a ginger broth with vegetables

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

Our Slowly Roasted PorkWith its own chicharon, candied sweet camote, sotanghon guisado (native glass noodles), sauteed fresh ubod, organic brown rice

Turon of Banana & Tita Moning’s Bread PuddingWith native hot chocolate cups

tasting menu,menu a:: Sampler of Three Cold Soups:La Cocina GazpachoVichysoisse w/ Crispy Matchstick Potatoes. Ajo Blancos Con Uvas

La Cocina Gambas Al Ajillo With tomatoes stuffed withwild rice risotto and roasted eggplant salad

Beef Tasting: Solomillo Medallions, Potatoes In Their Jackets

Thin slices of Lengua Cooked in White WineSautéed fresh ubod, organic brown rice

Trio of Three Desserts:Chocolate Pot Au Creme

Tita Moning’s Bread Pudding

Fresh Mango Crumble with Ice Cream



Luzon :: Metro Manila :: Manila LA COCINA DE TITA MONING



Luzon :: Metro Manila :: Muntinlupa CityTHE FRENCH CORNER

Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for f ine French Mediterranean cuisine. The French Corner offers a ref ined

dining experience in a warm and inspiring environment. The circular wooden bar at the

center serves as a focal point of the dining area that has wicker furniture, crisp white linen

tablecloths, and exquisite art pieces hanging on the walls. Still, the main attraction at The

French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many f ine dining

scenes around the country. Dishes such as The French Corner’s pan-fried goose liver salad,

the lamb rack “herb de provence”, and roasted Chilean sea bass are clean on the palate and

prepared in a “neo-classic” style of cooking. Discover a pinnacle of culinary excellence in an

elegant yet cozy ambiance with the best hospitality the South has to offer at The French Corner.

hot & cold saladcombination::Breaded U.S. Scallops & Salad PanacheIn special salsa & balsamic creamy dressing

The Manor SaladAssorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms

soup::Chefs Special SoupDaily from Baguio’s best produce

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

chef’s creative pasta::Tiger Prawn & U.S. Scallop PastaHomemade tomato linguini in coulis sauce

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

creative combinations::Baked Salmon & Mushroom Duxelle in Filo PastryIn spinach sauce with Caesar salad

Lamb Shank Pinot NoirWith gratin potatoes & steamed vegetables

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

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

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

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

desserts::Cheesecake with Chocolate BitsServed with vanilla sauce

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

Banana Split “Le Chef Style”

Traditional Chocolate Mousse

Cheese Platter

Commerce Ave., cor. Filinvest Ave.,West Gate Center, Alabang,

Muntinlupa CityPH: +63 2 771.2346FAX: +63 2 771.0549

Monday – SundayBreakfast: 6:00am - 10:30am

Lunch: 11:00am - 3:00pmDinner: 5:00pm - 11:00pm

Piano Bar: 5:00pm - 12:00mn

ContinentalFilipinoFrenchItalian

MediterraneanBarbeque/Grilled

BanquetCatering

Full BarLive Music/Enter tainment

Indoor/Al Fresco DiningValet Parking

Wine ListMajor Credit Cards Accepted


Luzon :: Metro Manila :: Quezon City LA MAISON


“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.”

www.lamaisonrestaurants.com

Sunday - Thursday: 11:00am - 10:00pmFriday - Saturday: 11:00am - 11:00pm

FrenchSeafoodSteaks

Bar ScenePrivate RoomCateringTakeoutWine List

3/F, Greenbelt 5, Ayala Center, Makati CityPH: +63 2 729.9080/+63 2 729.9079

2/F, Trinoma, EDSA cor.Nor th Ave., Quezon CityPH: +63 2 916.6351/ +63 2 916.7069

2nd Level, The TerracesAyala Center Cebu, Cebu CityPH: +63 32 417.1371 /+63 32 417.1370

Ribs International CuisineFamily-Friendly

appetizer::Chef’s Duck Liver PateOur House Specialty served with cumberland sauce & bread

QuesadillasTortillas f illed with cheese, spices & a choice of chicken, beef or corn

soup & chowder::Tomato Chowder A delightful blend of tomatoes with rich cream and garlic croutons

Wild Mushroom SoupBlended shiitake mushrooms with rich cream and paprika croutons

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

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

barkada pasta::Seafood Marinara or AlfredoThe freshest shrimp, mussels and lapu-lapu in a choice of tomato or cream sauce

Carbonara Classic cream sauce withbacon & mushroom

barkada family meal::Barkada Ribs Perfectly grilled pork ribs in BBQ & honey chili sauce

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

imported steak::Wagyu Rib Eye

Rib Eye Steak

Porterhouse Steak

Fillet Mignon 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



Luzon :: Metro Manila :: Quezon CityGRAN CAFFE CASANOVA

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

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

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

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

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.

antipasti::Gamberoni Con Coppa Cocomero E Aneto Prawn cocktail with watermelon and dill mayo

Vongole Veraci Allo ZenzeroClams cooked in wine with ginger sauce

Piatto Di Affettati, MistiSelection of Italian cold cuts, cheeses and olives

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

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

Tagliatelle Al PorciniHomemade tagliatelle with porcini mushroom in white sauce and parmesan cheese on top

Fettucine Salsiccia E FunghiHomemade fettuccine with Italian sausage and mushroom in red sauce with parmesan cheese

risotto::Risotto Al Tartufo BiancoWhite truff le risotto

Risotto FormaggiCream sauce made with 4 kinds of Italian cheeses

pasta::Al PestoHomemade pesto of basil, pine nuts, pecorino, parmesan cheese, garlic and extra virgin olive oil

Papardelle Nere Al GranchioHomemade squid ink-colored pasta with crab meat in olive oil and white wine

pizze:: Canal GrandeSmoked salmon, pesto, mozzarella, feta and olives

Quatro StagioniFour different tastes:Boscaiola, Napoli, Frutti Di Mare,Casanova

secondi:: Petti Di Pollo Spadellati SalviaChicken breast sautéed in olive oil and sage

Costarelle D’AgnelloPan-fried lamb ribs served with green olive salsa

dolci:: Panna Cotta

Tiramisu Classico

Zuppa Inglese Classico

[email protected]

The Clubhouse, Corinthian Hills,Temple Drive, Quezon City

PH: +63 2 638.2989

Monday - SundayLunch: 11:00am – 2:30pm

Dinner: 5:00pm – 11:30pm

Italian

DeliveryIndoor/Al Fresco Dining

TakeoutWine List

Major Credit Cards AcceptedReservation Advised



Luzon :: Metro Manila :: San Juan City CAFE YSABEL

www.cafeysabel.com

455 P. Guevarra St., San Juan CityPH: +63 2 725.5089

Sunday – Thursday7:00am - 12:00mn

Friday – Saturday7:00am - 2:00am

ItalianFrenchSpanishSeafoodVegetarian

BanquetCateringFull BarLive Music/Enter tainment (weekends)TakeoutMajor Credit Cards AcceptedWine List

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.

appetizer::Smoked Fish WantonsIn salsa verde

Bilbao Style ChorizoWith roasted peppers and balsamic glaze

salad::Silk Road SaladCrunchy and exotic textures with an asian dressing

Napa Ceasar’sA whole meal salad with spiced shrimp and grilled chicken

fish & Seafood::Pan Roasted SeabassChoice of Vietnamese butter or Hazelnut butter

Halibut AmandineCrusted with almonds and leek sauce

fowl::Honey Glazed ChickenRanch-style smoked and barbequed half chicken

Pollo BologneseA sonata of cheese, ham, mushroom and baked chicken

beef::Filleto ala GinoGrilled f illet of smoked beef with bone marrow, wild mushrooms, truff les, duckliver in grappa sauce

Grilled Fillet of Smoked BeefWith bone marrow, wild mushrooms, truff les, duck liver and grappa sauce

comfort dishes:Paella SulipenaClassic saffron rice with seafood and mixed meats

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

pasta::Polly’s PastaGrilled white cheese, calumpit sausage, kalamata olives and basil

Lasagna al FornoMade with 3 types of cheese and baked in tomato & meat sauce

desserts::Gino’s Molten Chocolate CakeServed with home-made gelato and caramel

Crepes YsabelOur chef’s own rendition of this luscious dessert

Gelati Di CasaOur very own ice cream done using the Italian method



Luzon :: Metro Manila :: San Juan CityTANGERINE

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 habitués 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.

Chef’s creations::Lamb a la RocioRoasted and Steamed Lamb Chops with a potato-leek conf it. Served with horseradish

Baby Back RibsA Filipino taste of traditional barbecue, cooked to tender in its own sauce. Served with garlic rice and salad maison

Tenderloin RossiniU.S. Steak topped with foie gras in Madeira sauce. Served with potato conf it & steamed vegetables

Pan-fried Sole Beurre RougeFillet 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

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 ChowderSaffron-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 BassSaffron Ginger SauceMediterranean Vegetables and Fettuccini Aglio Olio

pasta::Classic Carbonara The Real Italian WayChoose 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

MA - 105, McKinley Arcade,Club Filipino Ave. cor. Or tigas Avenue,

Greenhills, San Juan CityPH: +63 2 725.2811

Monday - FridayLunch: 11:00am - 2:00pm

Monday - ThursdayDinner: 6:00pm - 12:00am

Friday & SaturdayDinner: 6:00pm - 1:00am

GrilledMediterranean (French, Greek,

Italian, Spanish)

SeafoodSteaks

Vegetarian

BanquetFull Bar

Live Music/ Enter tainment

Wine List

Major Credit Cards Accepted

Reservation Required



Luzon :: Metro Manila :: Taguig City AUBERGINE

appetizer::Duck Foie Gras and Smoked Duck Breast SamplerA 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 PrawnsScallop praline, accompanied by mesclun greens tossed in balsamic dressing

Melted French Brie de MeauxServed 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 FilletWith lemon grass and ginger foam, accompanied by baby greens and herb salad in honey and sesame dressing

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

soup::King Prawn BisqueWith souff léed seafood cannelloni

Wild Mushroom FrothWith truff le espuma

fish and seafood::Grilled Fillet of Chilean Sea BassWith tomato fondue, caulif lower - potato mash and petite salad leaves, served in bouillabaisse froth

Baked Pesto and Horseradish Crusted Lapu-lapu FilletIn carrot - honey froth, set onbalsamic f lavoured lentil stew, served with roasted marble potatoes and glazed green asparagus

meat & poultry::Trio of Grilled Australian Mulwarra Beef TenderloinBraised veal cheek and pan-seared duck foie gras with Port wine glace, served with mousseline potatoes & vegetable cassoulet

Roasted Pommery Mustard Crusted Australian Lamb LoinWith Port wine tamarind jus, served with truff le infused vegetable - potato galette and sautéed haricot verts with mushrooms and shallots

French Duck Conf itWith creamed Brussels sprouts and parsley marble potatoes

Roasted French Duck BreastWith orange - curacao jus, set on a truff led mousseline potato, served with Port wine braised vegetable stew and mango tartlet

www.aubergine.ph

32nd and 5th Building, 5th Ave., cor.32nd Street, For t Bonifacio,Taguig CityPH: +63 2 856.9888

Monday - SundayLunch: 11:30am - 3:00pmDinner: 6:30pm - 12:00mn

FrenchVegetarian

Catering (up to 30 pax)Full BarPrivate Room Available (14 pax)TakeoutWine List

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

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.



Luzon :: Metro Manila :: Taguig CityCAV WINE SHOP - CAFÉ

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.

starters::Soft Shell Crab Tempura Mango & roasted Pimiento. Organic Greens

Yellowf in Tuna CarpaccioGinger-Wasabi Mayonnaise Paint. Mesclun Micro Greens

Malagos Farm Goat Cheese CroquetasSweet & 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

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

main course::Meuniere of Orange Roughy FilletChampagne Foam, Green Pea Mousse. Coconut Rice

Crispy Skinned SalmonHandmade Tagliatelle. Fava Beans. Leek Fondue.

Chilean Sea BassCorn Puree. Cherry Tomato Compote. Roasted Clam & Onion Broth

Baked Butterf ly PrawnsGarlic Herb Butter. Lemon Risotto. Asparagus

Angus Beef Short RibsCreamy Canellini Beans. Kamote Curls. Burgundy Sauce

Roasted Cornish HenFoie Gras whipped Mountain Rice. Herbed Natural Jus

48 hour Lamb ShankMoroccan Spices. Garlic. Okra. roasted Vegetable CousCous

Dry Aged US Angus Rib EyeOn the Bone 21oz. Wild Mushroom Ragu. Spinach Gratin. Country Fries

desserts::Yogurt Panna CottaBordeaux Wine Syrup. Spice poached Pear. Sherbet

Homemade Fruit SherbetsPassion. Kiwi. Guava. Mango

French Crepe CakeDayap Curd. Strawberry Soup. Peppermint. Champagne

Valrhona Chocolate Souff lé CakeGrand Marnier. Ice Cream Melt. Mixed Berries

Banana & White Chocolate Brulee Orange Juices. Caramel

www.cavwine.com

G/F The Spa Bldg. Lot 5, Quadrant 8, City Center, Bonifacio Global City,

Taguig CityPH: +63 2 856.1798FAX: +63 2 856.1796

Sunday - Thursday11:00am – 1:00amFriday - Saturday

11:00 am – 2:00 am

Continental

BanquetCatering

Private/Function RoomsWine List

Major Credit Cards AcceptedWine Shop

Wine Catering

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

create the perfect setting for its cuisine. Trained by Ignacio Muguruza, Executive Chef

Alexandra Cacho pays tribute to her country by introducing modern Spanish cuisine as

prepared and presented today around Spain’s diverse regions, hence the excellence of her

signature dish, Chuleton Villagodio and bestselling dish, Arroz con Marisco complemented

with a wide variety of superb wines and cavas. A place where both the international traveler

and local can experience being magically transported to modern Spain, Gaudi combines a

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

appetizer::Boquerones en VinagreMarinated fresh anchovies

Rollitos GaudiGaudi chefs’ own creation Spanish chorizo lumpias

Pulpo a la GallegaOctopus with paprika, salt and virgin oil

hams, chorizos & cheese::Pica PicaSerrano ham, blood sausage, chorizo, chistorra and piquillo pepper platter

Plato de IbericosSerrano ham, salami, chorizo and manchego cheese platter

soup & casserole::Gazpacho AndaluzFresh tomato and garden vegetable soup (served cold)

Fabada AsturianaAsturian kidney beans stewedwith pork and chorizo

salad::Ensalada GaudiTossed green drizzled with our special dressing

Ensalada Chef AlexandraGarlic Shrimps on a bed of Mesclun

pasta & egg dishes::Canelones a la CatalanaCanneloni pasta stuffed with lamb and liver pate in bechamel sauce

Huevos Rotos Casa LucioFried potatoes and egg recipe from Casa Lucio

paella::Arros Amb CrostaMixed paella with crusty egg topping - Alicante style

Paella de Cordero con SetasLamb and shiitake mushroom paella

Paella de CocidoSpanish Cocido paella

fish & seafood::Pescado a la SalMarket fresh whole f ish baked in rock salt (order 1 day in advance)

Lomo de Mero Dos SalsasPan-fried sea bass with pureed piquillo pepper and squid ink sauce

house specialties::Chuleton VillagodioCertif ied Angus Beef prime rib grilled according to the methods of Villagodio. Price is served per kg

Pariliada de CarnesGrilled lamb, beef & pork served with alioli potatoes. For two or more persons

1/4 Conchinillo al Horno1/4 roast suckling pig

[email protected]


SpanishVegetarian

Catering Indoor/Al Fresco DiningPrivate/Function Room (Serendra)Takeout Wine ListMajor Credit Cards Accepted

G/F, Serendra, McKinley PkwayBonifacio Global City, Taguig CityPH: +63 2 856.0473FAX: +63 2 856.0474



Luzon :: Metro Manila :: Taguig City GAUDI



Luzon :: Metro Manila :: Taguig City

[email protected]

Unit IC12 G/F Serendra PiazzaFor t Bonifacio, Taguig City

PH: +63 2 856.0386 – 87

Monday - SundayLunch: 11:00am - 3:00pm

Dinner: 6:00pm - 11:00pm

ThaiVegetarian

CateringFull Bar

Indoor/Al Fresco DiningTakeout


Reservation Required

THAI AT SILK

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.

appetizer::Gai SatehChicken satay

Paw Pia ThawtDeep fried spring rolls

Tod Man KungThai shrimp cake

Choo chee kung + rotiMinced prawn in reducedred curry sauce served with roti bread

Kung SarongDeep fried prawns wrapped in egg noodles served with cucumber relish

salad::Yam Som-OPomelo and shrimp salad

Neau Naam CokGrilled beef withlemongrass salad

curries and more::Gang Ped Bped YangSucculent roast duck in a red coconut curry sauce with grapes or apples and tomatoes

Phanaeng Neur YangBeef in aromatic phanaeng curry

Pla Kapong Neung ManaoSteamed whole sea bass in lime chili sauce

Poo Nim Phad Prig Thai DamStir fried soft shell crab with black pepper sauce

Kae MutsamanBoneless lamb mutsaman curry

See Khrong Moo YangCinnamon and lemon marinated pork ribs barbequed to perfection

rice and noodles::Pad ThaiThai-style fried noodles

Khao Khluk KapiFried rice with shrimp paste served with sweet pork and green mango julienne

Khao Phad Ped YangRoasted duck fried rice

sweets and desserts::Ta Koh SakhooTapioca pearl steamed cake (20 minutes preparation time)

Homemade coconut ice cream



Luzon :: Baguio City FOREST HOUSE

Since 2001, Forest House Bistro and Cafe has established itself as Baguio’s premier bistro and cafe. Country decors lend intimacy to Forest House, while the interiors

of green and brown plaid-covered chairs, pinewood f inishing, and a yellow brick f ireplace

evoke the comfortable character of the place. The relaxing atmosphere is further enhanced

by classical jazz and standard music. This house in the forest is the perfect setting

for their wide selection of international cuisine, which continues to draw locals and tourists

alike, particularly with signature items like Forest House homemade bagnet and Forest House

wine-sauced chicken. For a true taste of Baguio City, Forest House offers warm and friendly

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

appeteaser::Forest House Homemade BagnetCrispy fried pork belly with papaya chutney

Smoked Chicken, Mushroom QuesadillasMinced chicken with mushroom sauteed in butter with melted cheese in tortilla wrapper with red salsa

Assorted Grilled Homemade SausagesAssorted homemade sausages - Bratwurst, Breakfast sausages, Hungarian and smoked sausages, sauteed in butter with onion rings

Three Cheese Spring RollA combination of mozzarella, cheddar and quick melt cheese

soup::Forest House BouillabaisseA medley of seafood cream soup

Forest House Wild Mushroom SoupCream based soup with wild mushroom

Potato Cheese ChowderCreamy potato with melted cheese

salad::Forest House Chef’s SaladFresh garden greens in vinaigrette or thousand island dressing

Crab and Mango SaladOrganic greens with ripe mangoes and crabsticks with a choice of thousand island or strawberry dressing

3 Dip SaladA 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 ourvery own strawberry dressing, blue cheese & honey vinaigrette. Truly a Baguio Experience

main dish::Beef Tenderloin with

Sweet Peas in Ginger SpiceSauteed beef loin with sweet peas, ginger and red wine

Forest House Wine Sauced ChickenGrilled chicken breast with rich white sauce, mushroom and white wine

Forest House Back RibsCharbroiled ribs simmered in our very own barbeque sauce

Forest House SalmonGrilled salmon with honey mustard sauce

pasta::Spicy Tuna LinguineMild spicy tuna f lakes in tomato concasse

Linguine with Mushroom, ShrimpsWith picatta and mozzarella cheese sauce

Fusilli Pasta with Pesto, Squid & ShrimpsTossed with our special chef’s pesto with squid & shrimp

16 Loakan Road,Baguio CityPH: +63 74. 447.0459

Monday - SundayWeekdays: 11:00am - 12:00mnWeekends: 10:00am - 12:00mn

FilipinoVegetarian

Full BarLive Music/Enter tainmentIndoor/Al Fresco DiningWine List

www.foresthousebaguio.com



Luzon :: Baguio City

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

from breakfast to dinner. Natural light during the day provides a casual dining persona

while the dim lights and the warmth of the f ireplace at night give the place a romantic

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

the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s

renowned cuisine, which has benchmarked many f ine dining scenes around the country.

Prepared with passion are dishes such as executive salads, the peppered steak, and roasted

Chilean sea bass, while an extensive wine list complements the delectable cuisine. Take

home freshly-baked breads such as banana and chocolate peanut butter loafs or

homemade sausages from the deli counter. Gracious service, elegant dining, and

gastronomic delights make Le Chef at The Manor a fantastic reason to frequent

the City of Pines.

[email protected]

The Manor, Camp John Hay,Baguio City

PH: +63 74 424.0931 loc. 1058

Monday – SundayBreakfast: 6:00am - 10:30am

Lunch: 11:00am - 3:00pmDinner: 5:00pm - 11:00pm

Piano Bar: 5:00pm - 12:00mn

ContinentalFilipinoFrenchItalian

MediterraneanBarbeque/Grilled

BanquetCatering



LE CHEF

hot & cold salad combination::Breaded U.S. Scallops & Salad PanacheIn special salsa & balsamic creamy dressing

The Manor SaladAssorted greens, fresh fruits and roasted prawns with special sesame dressing & papadoms

soup::Chefs Special SoupCreated daily from Baguio’s best produce

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

chef’s creative pasta::Tiger Prawn & U.S. Scallop PastaHomemade tomato linguini in coulis sauce

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

creative combinations::Baked Salmon & Mushroom Duxelle in Filo PastryIn spinach sauce with Caesar salad

Lamb Shank Pinot NoirWith gratin potatoes & steamed vegetables

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

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

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

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

desserts::Cheesecake with Chocolate BitsServed with vanilla sauce

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

Banana Split “Le Chef Style”

Traditional Chocolate Mousse



Luzon :: Pampanga YATS RESTAURANT & WINE BAR

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.

www.yatsgourmet.com

Building 1998 Mimosa Drive,Mimosa Leisure Estate, Clark Freepor t, PampangaPH: +63 45 599.5600 (Reservations) +63 2 844.5796 (Manila Off ice) +63 917 817.9441

Monday - Sunday11:30 am - 11:30 pm

FrenchItalianContinentalInternationalSeafoodSteaksExotic / FusionBarbeque/Grilled

Banquet / Business MeetingsCateringPrivate DiningFull BarWine ListMajor Credit Cards AcceptedReservation Recommended 80-Seating in Main Dining AreaDress Code - Smar t Casual

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

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

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

Chicken Coq au Vin Slowly braised home farm chicken leg in vintage cabernet sauvignon wine, thyme garnished with baby pearl onion, fresh button mushroom and sweet carrot

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

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

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

Pork Loin PicattaFilled with French creamed cheese with spaghettini Butter & Herb Crusted Norwegian

Fresh Pink Salmon FilletServed 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 FriedNorwegian Salmon & Barracuda Fillet With steamed seasoned rice, tomato vinaigrette & grilled eggplant

Oven Roasted Stuffed Breast of ChickenFilled with creamed spinach

Pork Loin PicattaFilled with French creamed cheeses with spaghettini



Luzon :: Ilocos Nor teLA PRECIOSA

www.lapreciosa-ilocos.com

Rizal St. Laoag City, Ilocos Nor te

PH: +63 77. 773.1162 +63 77. 770.5129FAX:+63 77. 770.5130

Monday - Sunday8:00am - 12:00mn

FilipinoSeafood

SteaksBarbeque/Grilled

BanquetCatering

Live Music/Enter tainmentIndoor/Al Fresco DiningPrivate/Function Rooms

Takeout

In the Northern part of the Philippines, La Preciosa offers authentic Ilocano dishes together with Continental, Filipino, and Spanish cuisines. La Preciosa was

established in 1994 in honor of the late Preciosa Ablan Ventura Palma. The recipes are

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

children. Prepared in the ways of the olden days, La Preciosa serves puqui-puqui, an eggplant

casserole and bagbet vegetables sauteed in shrimp paste topped with slices of deep

fried pork. Dine in a comfortable, relaxing, and homey atmosphere at the main dining

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

prices and authentic Ilocano dishes make it a f ine dining restaurant destination

in Laoag City. “Three generations, only one name to remember” - La Preciosa.

ilocano favorites salad/appetizer::Gamet with TucmemA hot and cold salad - local sundried seaweeds, toasted and submerged in boiling hot water, with fresh tomatoes and baby clams

UkoyDried shrimp and cabbage fritters served with sukang iloco

la preciosa specialties:Puqui PuquiA unique kind of tortang talong

BagbetAn Ilocano version of the binagoongang baboy,

two local favorites bagnet and pinakbet combined creating a soulful and delectable dish

Dinengdeng/BaridibudNative seasonal vegetables cooked with sweet potato making a pasty sweet and salty vegetable soup dish

Pinakbet with SitcharonA staple dish to all Ilocanos, tiny local vegetables simmered in f ish paste (bagoong) and pork cracklings

meat/poultry and seafood::InsarabasabGrilled pork belly andliver with papaitan sauce

Ugsa PocheroWild deer and pork cooked into an aromatic stew

Chicken PepianA local version of theold-time favorite bopiz

HigaduIlocos version of the old-time bopiz

Ipon TamalesTiny microscopic f ish wrapped in banana leaves and steamed

BuctoLocal exotic f ish stew with ginger and sugarcane vinegar

desserts:Carrot Cake

Inkalti

Ube Suman



Luzon :: Camarines Sur :: Naga City CHILI PEPPERS

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.

Magsaysay Avenue,Naga City

OPEN 24 hrs except Sundays (Valero)Monday - Sunday (Naga)7:00am - 11:00pm

AmericanEclectic/World FilipinoBarbeque/Grilled

Indoor/Al Fresco DiningTakeoutBar SceneDelivery

Rizal Drive,Legazpi City

Cosmopolitan Tower., Valero St.,Salcedo Village, Makati City

Casmer Bldg. Salcedo St.,Legaspi Village, Makati City

Enterprise Bldg.Ayala Ave. Makati City

Cybermall,Eastwood, Quezon City

Baby Come BackHalf rack of pork ribs double basted with hickory bbq sauce. Our Best Seller.

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

Crispy Patang DagatA healthy tuna version of crispy pork pata

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

Paella Valenciana

SteaksPorterhouse, t-bone, rib-eye, f illet mignon

Pinangat

Laing

Bicol Express

Crispy Garlic Ribs

Big Daddy’s Steak

Pork Tenderloin ala Pobre

Chubster Chicken

Chicken BBQ

Spareribs

Breaded Porkchop

Liempo Bizkits

Sweet Chops

Tuna Steak

Tanigue Steak

Bangus Steak

Grill Squid

Spicy Squid

Tuna Sisig

Tuna Yakitori

Beef Salpicao

Gambas

Steak Havanero

Chili Peppers Deep Fried

Sisig Rice

Bicol Combo 1

Bicol Combo 2



Luzon :: PalawanPESCADOS

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

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

counters where the guests are beckoned to come up with their own culinary creations

in true Filipino “turo-turo” fashion. But the chefs are equally good at international-style

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

the Mediterranean. Pescados makes food the highlight of your Palawan stay, almost

surpassing the breathtaking scenery.

appetizer::Chili Buttered Squid

Mixed Tempuras

Kilawing Tanigue

Tuna Sashimi

salad::Caesar Salad

Chef Salad

Green Mango Salad

soup::Cream of Mushroom Soup

Seafood Chowder

Wanton Soup

vegetable course::Pinakbet

Laing Na Kangkong

Ginataang Gulay Palaweno

rice and noodles::Yang Chow Fried Rice

Paella Valenciana

Japanese Fried Rice

Paella Pasta

house specialties:Pinaputok Na Samaral Inihaw Na Suran

Garlic Crab

Crispy Shrimps Super Laing Palaweno Sinigang Na Hipon Squids Adobo Pescados Catch Chili Mud Crab

Tuna Salpicao Chicken Kinulob

Inihaw Na Panga

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


FilipinoAmerican

Italian

SpanishSeafood

Mediterranean

CateringDeliveryTakeout

Valet ParkingWine List



Luzon :: Cavite :: Tagaytay CHATEAU HESTIA

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

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.”

www.chateauhestia.com

Purok 5, Bucal,Silang, CavitePH: +63 929 711.3289

Thursday - Sunday11:00am - 9:00pm

Country (European)

BanquetFull BarIndoor/Al Fresco DiningTakeout Wine ListMajor Credit Cards AcceptedReservation RequiredDeli; Bed & BreakfastSpecial Functions: Weddings & other events

Alt Wiener Erdapfel Suppe Rich potato soup enhanced with caraway and fennel seeds done in the traditional Viennese way

Hestia’s Onion Soup Trio onion sauté deglazed with dry vermouth topped with ementhal crostini

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

Kümmelbraten (Viennese Roast Pork) Oven-roasted pork belly with caraway garlic crust in pork jus accompanied with servietten knodel and sauerkraut Sausage PlatterPlatter of Austrian – Hungarian sausages-debriziner Austrian buren and bockwurst with cheese served with roasted potatoes and sauerkraut

Gelato Artigianale Homemade f lavored ice cream—THE REAL THING!

Panna Cotta A delicious baked cream typical of the whole of Northern Italy

Margherita Pizza Authentic Italian thin crust pizza with tomato, pesto and mozarella

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

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

Salad NicoiseThe 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

Hungarian Paprika ChickenLeg of chicken slowly simmered in smoked

paprika and sour cream sauce served with potato rosti & buttered vegetables

Fiaker Beef GoulashRich 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

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

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

Mousse au ChocolatBittersweet ganache topped with pears poached in red wine

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



Luzon :: Cavite :: TagaytayHAWAIIAN BAR-B-QUE

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

Ongpauco & Dexter Tiu became fascinated with the versatile f lavors of Hawaii, their

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

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.

Hawaiian Great Omelette FeastMedley 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 BreakfastServed with garlic rice, atsara, fried egg and fresh fruit

Original Baby Back RibsRoasted in homemade sauce served in island style (available in 3 f lavors – the original sweet & tangy, honey mustard, lua-lua style

Kona’s Chicken CocoHawaii’s version of “lechon kawali” rubbed with spiced coconut milk

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

Bar-B-Que PlatterA mixture of shrimp, pork, chicken,

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

Taal’s OwnSizzling tawilis fried hot spicy & crispy

Tagaytay’s Bulalo SoupBeef shank served with its bone marrow intact, a staple in almost every table

Sun-ripened Mango Chicken BBQGrilled 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

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

Garlic Mussels in Bamboo TrunkFresh mussels marinated in our special

sauce then grilled in wooden bamboo trunk. Served sizzling!

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

Hawaii’s Version of Bulalo SteakSizzling bulalo steak marinated in Hawaiian secret spice and roasted overnight.

Luau-style Pineapple & Shrimp CurryFresh shrimp sauteed in curry milk and exotic spices served in a sun-drenched pineapple shell

Hawaiian Coco Banana SplitBanana Split served in a young coconut shell topped with nuts, mallows and chocolate syrup

Fresh Fruit PlatterAssorted fruits in season served in a pineapple shell. Excellentwith a scoop of ice cream.

www.theboutiquebnb.com

#45 Aguinaldo Highway SilangCrossing East, Tagaytay City

PH: +63 46 413.1798+63 46 860.2716

FAX: +63 46 413.1885

Tagaytay - 8:00am to 10:00pmBoracay - 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

GrilledInternational

Seafood Steaks



Unit-G, Esplanade , San Miguel by the Bay, Seaside Boulevard,

SM Mall of Asia, Pasay City

Station 1 Boracay Island, AklanPH: +63 36 260.2246



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 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.

#1315 Aguinaldo Highway, SilangCrossing East, Tagaytay CityPH: +63 46 413.2461 +63 46 413.1798

Monday - Sunday10:00am – 10:00pm

FilipinoGrilledSeafoodSpanishSteaks

FondueIndoor/Al Fresco DiningWine ListMajor Credit Cards Accepted


Luzon :: Cavite :: Tagaytay PAMANA

Manila’s Original Crispy PataDaddy 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 Adobo3 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 BawangTender, juicy Bonoan bangus from Dagupan cooked in tons of garlic

Lechon de LecheCooked in 4 different ways: Crispy Lechon, Belly Roll, Garlic Lechon Soup, Lechon ribs

The Original Bulalo SteakA Bakahan at Manukan restaurant original

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

Kare-Kareng SeafoodBarrio 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 AligueServed sizzling hot with tostadong aligue

Sisig TawilisChef Happy’s invention, a must try!

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

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

Lumpiang LucenaMama Chit’s specialty! Lucbanlonganisa and fresh coconut strips

SinuglawLolo Gerry de Leon’s pride. Grilled pork belly and fresh tanguigue marinated in spices, coconut milk & tuba

Ensaladang BagnetCamille Ongpauco’s mixed greens & tomatoes topped with crispy bagnet. Served w/ Bagoong Balayan Dressing.

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

Batangas Pinoy FonduePuto, suman & kutsinta served with hot chocolate

PHOTO SOURCE: K AON

visayas restaurants ::

85 ARIA86 HAMA87 KA-ON88 TRUE FOOD89 ZUZUNI90 ANZANI91 THE GUSTAVIAN92 LA TEGOLA

MAP SOURCE: CICADA FOUNDATION


VISAYAS MAP

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

Ayala Mall

cebu cityBanilad

Lahug



Visayas :: Aklan :: Boracay ARIA

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

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.

Beachfront, D’Mall of Boracay,Boracay Island, Malay, AklanPH: +63 36 288.5573

Monday - SundayOpen All DayReservation Recommended

ItalianVegetarian

Authentic Wood-f ire Pizza OvenFamily-FriendlyBar SceneFull BarWine ListIndoor/Al Fresco Dining (Seasonal)Takeout

antipasti::Carpaccio di salmone e capperiniSmoked salmon carpaccio with capers and oregano

Rotolino marchigianoWood f ire oven baked pizza roll stuffed with tomatoes, mushroom, mozarella and ham

Gran misto ariaA vegetarian mix of tomatoes and mozzarella cheese, grilled bell pepper salad, eggplant mash and deep fried zucchiniserved with focaccia bread

insalate::Insalata di cocomero, rucola e pinoliOrganic arugula with watermelon and pine nuts in a balsamic vinaigrette dressing

pasta::PuttanescaA truly mediterranean mix of garlic, capers, olives, tomato and pecorino cheese

Al fumeA creamy tomato saucewith bacon, brandy and emmental cheese

Tagliatelle con tartufo, asparagi e prosciutto di ParmaHomemade tagliatelle with white truff le, asparagus and parma ham

pizza::AriaTomato, mozzarella and parma ham

Frutti di mareTomato, garlic, seafoodand mozzarella

secondi::Gamberoni alla grecaA popular Greek dish of prawn, sautéed in an aromatic tomatosalsa, feta cheese and herbs

Tanguigue con salsa verdeFresh tanguigue f ish f illets served with salsa verde

Involtini di manzoThinly sliced beef rolled with mozzarella cheese and farmers ham



Visayas :: Aklan :: BoracayHAMA

D’Mall Plaza, D’Mall of Boracay,Boracay Island, Malay, Aklan

PH: +63 36 288.5978

Monday - SundayOpen All Day during Peak Season

Lunch and Dinner only during Off-Peak

JapaneseVegetarian

Family-FriendlyFresh Sushi & Sashimi

Sake & ShochuIndoor/Al Fresco Dining (Seasonal)

Takeout

appetizer/zensai::New Style Hama SashimiFresh slices of snapper sashimi served with ponzu sauce and udo curls

Nasu AgeSliced eggplant sautéed in a special itame sauce

Seared Tuna TartarSeared yellow f in tuna chilled and mixed with onion& garlic crowned with black caviar served with soya

Japanese tenderloin steak bites150g of beef tenderloin chunks pan-seared and served with caramelized onions

hama specials::Hama Gyuniku200g of US rib-eye beef steak,misono grilled and served

with eggplant chunks in a special chef’s sauce

Hama Tofu SteakPan-seared silken tofu served with specialtofu steak sauce

Plank Roasted SalmonOven-roasted salmon f illet served with cha soba

tobanyaki::Vegetable & Tofu TobanyakiIron pot sizzled and served with wild Japanese mushroomsin a special sauce

salad/sarada::Kani SaladA bed of lettuce seaweed and shreddedcrabsticks topped with Kaisho dressing

Yakimono::Unagi DonburiBroiled Japanese eel with unagi sauce

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

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

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.



Visayas:: Aklan :: Boracay KA-ON

appetizer::Spicy Beef & Cheese Stuffed Flat BreadGrilled Tortilla with a spicy beef & cheddar cheese f illing served with fresh tomato salsa.

Pork Chinois & Green Onion QuesadillaGrilled tortilla stuffed with Chinese style pork & chives.

soup::Suwam sa MaisTagalog soup of grated corn f lavored with chili leaves.

Sinigang na BaboyTraditional Filipino soup f lavored with ginger, pepper leaves and green papaya.

salad::All Hail Caesar SaladLettuce, bacon chips, croutons tossed in classic anchovy garlic dressing & garnished with parmesan cheese.

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

vegetables::PinakbetIlocano specialty of braised squash, eggplant, bitter melon, okra & tomatoes with bagoong.

Gising - GisingBicolano specialty of chopped long beans, ground pork & chilies cooked in coconut cream.

main course::Queen Dory of the TidesCream dory f illet on marbled potato with candied tomatoes and sour cream topped with pickled vegetables.

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

progressive filipino cuisine::Crispy Beef Ribs AdoboFilipino national dish of braised beef riblets in soy sauce, vinegar, garlic & peppercorns on fried bananas and garnished with mango salsa.

Lambshank CalderetaSlow 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 CreamCrunchy & hot on the outside, soft & creamy on the inside.

Mango Flambe

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

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.

www.tidesboracay.com

Penthouse Level, Tides Hotel Boracay,D’Mall, Boracay Island, Malay, AklanPH: +63 36 288.4517 +63 36 288.4518

Monday - Sunday6:00am - 12:00 midnight

FilipinoInternational

BanquetBar SceneFull BarLive Music/Enter tainment (cer tain occasions)Indoor/Al Fresco DiningWine ListMajor Credit Cards AcceptedReservation Required (for big groups)Dress Code: Casual



Visayas :: Aklan :: BoracayTRUE FOOD INDIAN RESTAURANT

appetizer::Vegetable SamosaDeep fried dumplings stuffed with mixed vegetables and spices

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

Aloo GhobiPotato with caulif lower in masala sauce

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

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

Buttered ChickenSpring chicken delicately f lavored with North Indian spices

Kashmiri Fish CurryFish f illet in a spice f lavored sauce

Jhinga Masala Prawns cooked in spices withtomato f lavored sauce

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

Dallo TemperaduSri Lankan-style fried spicy squid

vegetarian dishes::Spinach CurrySpinach and dhall with spices and coconut milk

Wattakka TemperaduSri 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 BiryaniBasmati rice and vegetable cooked with spices

Matar Jeera Pulao Fried rice with fresh peas, caramelized onions, cumin, and cardamom seeds.

NaanClassic Indian bread baked in tandoori oven

ChapatiIndian whole wheat bread

Masala Dosei Fired spicy potatoes wrapped in crispy bread

[email protected]

Beachfront, Balabag,Boracay, Malay, AklanPH: +63 36 288.3142

Monday – Sunday10:30am – 11:00pm

Indian

BanquetCateringDelivery



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.



Visayas :: Aklan :: Boracay ZUZUNI

sandwiches::‘Z’ BurgerGrilled burger patty with feta cheese and oregano. Served with homemade French fries.

Warm Chicken-Bacon SandwichGrilled 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 KeftedesLamb meatballs in tomatopomodora sauce

SpanakopitaSpinach & feta cheese baked in f ilo pastry.

salad::HoriatikiGreek 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.

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

Greek classics::Garides Saganaki PastaSauteed prawns in tomato pomodoro sauce with feta cheese, tossed with spaghetti pasta

Psari PsitoFillet 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 SouvlakiGrilled skewered beef and vegetables

new specials::Steak and PrawnsBeef tenderloin steak grilled just right. Prawns sautéed in garlic butter and red bell pepper. Comes with a side of mixed salad

Lamb AdoboTender lamb chunks slowly cooked in soy sauce – the classic Filipino dish with a twist.

Desserts::Mati Chocolate SinWarm, f lourless, Valrhona chocolate cake served with vanilla ice cream (Please allow 10-15 minutes)

Halva Ice CreamAuthentic Greek dessert made with crushed sesame seeds, honey and nuts

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 f illet of US codf ish 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 waff les, 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.

www.zuzuni.net

Station 1, Balabag White BeachBoracay Island, Malay, AklanPH: +63 36 288.4477

Monday - Sunday7:00am – 11:00pm

GreekMediterraneanSeafoodVegetarian

BanquetCateringFull BarIndoor/Al Fresco DiningWeekend BrunchWine ListMajor Credit Cards AcceptedRooftop Bar/Lounge Area



Visayas :: Cebu :: Cebu CityANZANI

cold appetizer::Citrus Norwegian SalmonOn potato pancakewith cucumber raita

Australian Beef CarpaccioServe with cous-cous salad and cheese fondue

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

hot appetizer::Yellow Fin Tuna Seared with Sesame SeedVegetable tortilla rolls, sambucca sauce

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

flatbread::Tomato Dough FlatbreadMozzarella cheese, tomatopassata & fresh basil

Spinach Dough FlatbreadChardonnay saffron cream, slivered almonds

pasta and risotto::Potato GnocchiChardonnay saffron cream, slivered almonds

Home Made Amaretto Pumpkin TortelliCheese fondue and buttered sage

Risotto With New Zealand MusselsFlavored with basil pesto

main course::Milk Fish Belly “Bangus,” 3 WaysPolenta crusted, steamed in beetroot, pansered almond cream

Whole Stuffed Baked SeabassCilatro, lemon, pine nuts, raisins, garlic on tomato olive rice

Spiced Moroccan Organic ChickenFarro wheat, cucumber yogurt

Pan Seared Duck Liver “Foie Gras”Marsala wine reduction, light zola polenta

Herb Crusted Medallions of U.S. Angus BeefGoat 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

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.

www.anzani.com.ph

Panorama Heights Nivel Hills, Lahug, Cebu City

PH: +63 32 237.7375/+63 32 236.0097

Monday - SundayLunch: 12:00nn - 2:30pm


InternationalItalian

Mediterranean

BanquetCatering


Indoor/Al Fresco DiningPrivate/Function Rooms


Reservation RequiredDress Code: Smar t Casual



Visayas :: Cebu :: Cebu City THE GUSTAVIAN

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

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

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

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.

appetizer::Gustavian Lucullus PlatterFine selection of our homemade dolmades/stuffed artichoke/salmon roll with wasabi cream cheese/baked mussel/marinated vegatables/hummus/proscioutto ham/salami/mortadella

Mussels & CoThree 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 RouladeSpinach rice/saffron beurre blanc

Chilean BBQ Broiled Sea BassAlmond crust/lemon basil sauce/pepper pot rice

Grilled Maroon LobsterMango salsa/vegetables

royal danish sandwiches::Little Mermaids in a RushBeer steamed mini prawns in whole wheat with egg/homemade mayonnaise and caviar

main meals meat::Gustavian Fillet SteakThe best US Angus tenderloin sauces: pepper or portobello mushroom or gorgonzola or béarnaise

Chateau BriandOven roasted NZ beef tenderloin/ provencale potato/bernaise sauce

Ostrich MadagaskarPrime ostrich steak/three peppercorn or mushroom sauce

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

international sandwiches::Panini SelectionWith salami & cheese or ham & cheese or grilled vegetables & cheese

Double Decker SelectionWith roast beef & swiss cheese or bacon, lettuce & tomato or reuben with pickled cabbage orpastrami & cheese

Submarine SelectionWith roast beef or ham & cheese or crab & egg salad

desserts::Caramel Cheese Cake

Creme BruleeWith biscotti crust/fresh cream

Tiramisu Homemade Mascarpone CheeseAmaretto Flavor

www.gustavian.biz

No. 1 Paseo Saturnino (Old Ma. Luisa Road), Banilad, Cebu CityPH: +63 2 344.6179

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

Cuisines: please see index

Banquet Bar SceneCateringDeliveryFull Bar FondueLive Music/ Enter tainmentIndoor/Al Fresco DiningFunction Rooms (Banilad branch)

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

G/F Restaurant Wing, Ayala Terraces,Ayala Business Park, Cebu CItyPH: +63 32 514.1979

G/F Restaurant Wing, Marina MallLapu-Lapu, Mactan, CebuPH: +63 32 341.3093


Surrender to the pleasures of your discriminating palateand savor freshly-made authentic Italian dishes

in a uniquely intimate dining ambianceat premier locations in the city.

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 PorciniImported tenderloin with mushroom in olive

oil and herbs, served w/ fusilli pasta

Italian

Banquet * Bar Scene * BYOB * Delivery * Full Bar * Fondue * Live Music/EntertainmentIndoor/Al Fresco Dining * Private/Function Rooms * Weekend Brunch * Major Credit Cards Accepted

Reservation Required * Takeout * Valet Parking * Wine List



Luzon :: Cebu :: Cebu City LA TEGOLA

PHOTO SOURCE: ANTONIO’S BAR & GRILL

mindanao restaurants ::

97 ANTONIO’S BAR & GRILL98 HANOI99 TSURU

95

MAP SOURCE: CICADA FOUNDATION


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Antonio’s Bar and Grill, the latest pride of Davao City, offers a wide variety of Filipino favorites, from classic to modern and even regional specialties. This dining destination, which opened at the height of the Kadayawan Festival on

August 16, 2006, lays claim to an authentic Filipino cuisine provided by the staff that

are trained to treat diners as family, stimulating the feeling of just like eating at home.

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

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

variety of exotic juices and shakes worth trying out, such as starfruit, kamias, tamarind, and

kiwi. The interiors are enhanced with sky and earth colors highlighted by an exquisite art

design, providing a very relaxing and scenic dining experience. The service is fast,

friendly, and casual while the dishes with a new twist of f lavors appear ordinary but

exemplary and more than the usual. Visiting Davao City will never be the same once you

experience and capture the new taste in Filipino dining adventure at Antonio’s Bar and Grill.

Metro Lifestyle Complex cor. Jacinto Ext. and Torres St., Davao CityPH: +63 82 225.4394

ANTONIO’S BAR & GRILL

Antonio’s Bar & GrillG/F SM City, Davao CityPH: +63 82 299.3904

SM City Branch: 10:00am – 9:00pm Torres Branch: 10:00am – 12:00mn

Modern Filipino

Bar SceneCateringDeliveryFull BarLive Music/ Enter tainment (Torres Branch)Indoor/ Al Fresco Dining (SM City Branch)

Private/Function RoomsValet ParkingWeekend BrunchWine ListMajor Credit Cards AcceptedReservation Required

appetizer::Balut Tempura (Duck Egg)Deep fried duck eggs with vinegar garlic andwasabi dippings

Antonio’s Kinilaw Sa Manggang HilawMalasugue chunks tossed invinegar with ginger, onionsand green mango

Antonio’s Sizzling SisigAntonio’s very own delicacy topped with lots of crispy chicharon

Antonio’s Lumpiang HubadUnwrapped spring rolls of heart of coconut palm & vegetables with sweet garlic sauce

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

Nilagpang Na TuragsoyGrilled catf ish in hot and spicy soup

Sinigang Lamang Dagat Seafood Sour soup with lemon grass

main course::Antonio’s Crispy PataDeep fried crispy pork knuckle in vinegar soy dip

Antonio’s Krispy Tuna BellyCrispy fried tuna belly served with calamansi soy dip

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

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

Lechon Paksiw Sa BocaueCrispy fried pork belly with liver sauce dip

Binagoongang GulayMixed vegetables in fermented shrimps cooked with coconut milk

Antonio’s Bicol ExpressSautéed pork in spicy hot fermented soup Binusog Na SugpoCrispy 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

Mindanao :: Davao :: Davao City

starters::Goi CuonFresh spring roll with shrimp and pork served with peanut sauce

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

Goi BuoiPomelo salad with shrimp and pork sprinkled w/ peanuts

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

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

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

entrees::Suon Ram MamPork caramel spareribs in a hot pot

Bo That ViBeef strips cooked in seven different spices

Tom Rin DonFried crispy shrimps coated with caramelized garlic

Ga Xao Hot DieuStir-fried diced chicken with mango and cashew nuts

Vit Kho GungBraised duck with ginger

Ca ChungDeep fried whole Lapu-lapu in vermicelli with mushroom and vegetables

Ca Tre Mam GungFried catf ish served with ginger sauce

Canh Bap Cai Nhoi ThitStuffed cabbage roll soup

Hanoi Steam BoatChicken, seafood, vegetables and vermicelli in clear soup

desserts::Suong Xa la DuaPandan jelly with coco milk and shaved ice

Vietnamese Coffee JellyVietnamese coffee gelatin topped with vanilla ice cream


Mindanao :: Davao :: Davao CityHANOI


[email protected]

J. Camus Street,Davao City

PH: +63 82 225.4501

Monday - SundayLunch: 11:00am - 2:00pm


VietnameseVegetarian

Monthly BuffetCatering

Wine ListPrivate/Function Rooms

TakeoutValet Parking


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

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

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

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

starters::Rainbow RollAn outer layer of salmon, mackerel, tuna, lapu-lapu, and avocado rolled over rice and an inner core of shrimp.

Caterpillar RollLapu-lapu with ginger, lemon and sesame seeds roll

Dragon RollGrilled fresh water eel rolled over avocado, rice & teriyaki sauce

Spicy TunaFresh tuna & tempura bits with wasabi, soy sauce andJapanese salad dressing

main course::Kani Tsume FryBreaded crab claw & pork deep fried and served with tartar sauce

Kaki Butter YakiBreaded oysters with lemon butter sauce

Kaki Bacon MakiOysters wrapped in bacon

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

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


Mindanao :: Davao :: Davao City TSURU


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.

[email protected]

Casa Leticia HotelJ. Camus Street, Davao CityPH: +63 82 221.0901


JapaneseVegetarian

Bi-Monthly BuffetYakinikuCateringFull BarWine ListPrivate/Function RoomsTakeoutValet Parking Major Credit Cards Accepted

Damosa Gateway,Lanang, Davao CityPH: +63 82 223.0501


INDEX A - Z

A-Z

52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI85 ARIA69 AUBERGINE67 CAFÉ YSABEL70 CAV WINE SHOP - CAFÉ54 CHATEAU79 CHATEAU HESTIA77 CHILI PEPPERS55 FELIX62 FLORABEL73 FOREST HOUSE71 GAUDI66 GRAN CAFFE CASANOVA86 HAMA98 HANOI80 HAWAIIAN BAR-B-QUE87 KA-ON63 LA COCINA DE TITA MONING65 LA MAISON76 LA PRECIOSA92 LA TEGOLA74 LE CHEF AT THE MANOR56 LE SOUFFLÉ57 MELO’S58 NU.VO59 OKURA81 PAMANA78 PESCADOS60 PURPLE FEET61 SENTRO68 TANGERINE72 THAI AT SILK64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT88 TRUE FOOD99 TSURU89 ZUZUNI

BY CITY/BY AREA

ALBAY77 CHILI PEPPERS

BAGUIO73 FOREST HOUSE74 LE CHEF AT THE MANOR

BORACAY85 ARIA86 HAMA80 HAWAIIAN BAR-B-QUE87 KA-ON88 TRUE FOOD89 ZUZUNI

CAGAYAN DE ORO92 LA TEGOLA

CAMARINES SUR77 CHILI PEPPERS

CEBU90 ANZANI65 LA MAISON92 LA TEGOLA91 THE GUSTAVIAN

DAVAO97 ANTONIO’S BAR & GRILL98 HANOI99 TSURU

ILOCOS NORTE76 LA PRECIOSA

MAKATI CITY52 ALBA54 CHATEAU77 CHILI PEPPERS55 FELIX65 LA MAISON56 LE SOUFFLÉ57 MELO’S58 NU.VO59 OKURA60 PURPLE FEET61 SENTRO

MANDALUYONG CITY62 FLORABEL

MANILA 63 LA COCINA DE TITA MONING

MUNTINLUPA CITY52 ALBA57 MELO’S64 THE FRENCH CORNER

PALAWAN78 PESCADOS

PAMPANGA75 THE YATS RESTAURANT

PASAY CITY80 HAWAIIAN BAR-B-QUE

QUEZON CITY52 ALBA77 CHILI PEPPERS66 GRAN CAFFE CASANOVA65 LA MAISON57 MELO’S

SAN JUAN CITY67 CAFÉ YSABEL68 TANGERINE

TAGAYTAY79 CHATEAU HESTIA80 HAWAIIAN BAR-B-QUE81 PAMANA

THE FORT, TAGUIG CITY69 AUBERGINE70 CAV WINE SHOP - CAFÉ71 GAUDI56 LE SOUFFLÉ72 THAI AT SILK

INDEX BY CITY/AREA


INDEX BY CUISINE

BY CUISINE

AMERICAN77 CHILI PEPPERS78 PESCADOS60 PURPLE FEET

ASIAN80 HAWAIIAN BAR-B-QUE60 PURPLE FEET

ASIAN CONTINENTAL55 FELIX62 FLORABEL

AUSTRIAN91 THE GUSTAVIAN

BARBEQUE/GRILLED77 CHILI PEPPERS80 HAWAIIAN BAR-B-QUE76 LA PRECIOSA74 LE CHEF AT THE MANOR81 PAMANA60 PURPLE FEET68 TANGERINE64 THE FRENCH CORNER75 THE YATS RESTAURANT

CHINESE60 PURPLE FEET

CONTINENTAL70 CAV WINE SHOP - CAFÉ74 LE CHEF AT THE MANOR60 PURPLE FEET64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT

COUNTRY EUROPEAN79 CHATEAU HESTIA

DANISH91 THE GUSTAVIAN

ECLECTIC/WORLD77 CHILI PEPPERS

FILIPINO97 ANTONIO’S BAR & GRILL77 CHILI PEPPERS73 FOREST HOUSE80 HAWAIIAN BAR-B-QUE87 KA-ON63 LA COCINA DE TITA MONING76 LA PRECIOSA74 LE CHEF AT THE MANOR56 LE SOUFFLÉ81 PAMANA78 PESCADOS60 PURPLE FEET61 SENTRO64 THE FRENCH CORNER

FINNISH91 THE GUSTAVIAN

FRENCH69 AUBERGINE67 CAFÉ YSABEL54 CHATEAU65 LA MAISON74 LE CHEF AT THE MANOR56 LE SOUFFLÉ58 NU.VO60 PURPLE FEET68 TANGERINE64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT

GREEK60 PURPLE FEET68 TANGERINE89 ZUZUNI

HUNGARIAN91 THE GUSTAVIAN

INDIAN60 PURPLE FEET88 TRUE FOOD

INTERNATIONAL90 ANZANI80 HAWAIIAN BAR-B-QUE87 KA-ON56 LE SOUFFLÉ60 PURPLE FEET75 THE YATS RESTAURANT

ITALIAN90 ANZANI85 ARIA67 CAFÉ YSABEL54 CHATEAU66 GRAN CAFFE CASANOVA92 LA TEGOLA74 LE CHEF AT THE MANOR78 PESCADOS60 PURPLE FEET68 TANGERINE64 THE FRENCH CORNER75 THE YATS RESTAURANT

JAPANESE86 HAMA59 OKURA60 PURPLE FEET99 TSURU

KOREAN60 PURPLE FEET

LATIN AMERICAN60 PURPLE FEET

LITHUANIAN91 THE GUSTAVIAN


INDEX BY CUISINE

MEDITERRANEAN90 ANZANI74 LE CHEF AT THE MANOR56 LE SOUFFLÉ58 NU.VO78 PESCADOS60 PURPLE FEET68 TANGERINE64 THE FRENCH CORNER75 THE YATS RESTAURANT89 ZUZUNI

MEXICAN60 PURPLE FEET

MIDDLE EASTERN60 PURPLE FEET

POLISH91 THE GUSTAVIAN

RUSSIAN91 THE GUSTAVIAN

SEAFOOD52 ALBA67 CAFÉ YSABEL80 HAWAIIAN BAR-B-QUE65 LA MAISON76 LA PRECIOSA56 LE SOUFFLÉ81 PAMANA78 PESCADOS60 PURPLE FEET68 TANGERINE75 THE YATS RESTAURANT89 ZUZUNI

SPANISH52 ALBA67 CAFÉ YSABEL71 GAUDI63 LA COCINA DE TITA MONING81 PAMANA

78 PESCADOS60 PURPLE FEET68 TANGERINE75 THE YATS RESTAURANT

STEAKS52 ALBA80 HAWAIIAN BAR-B-QUE65 LA MAISON76 LA PRECIOSA57 MELO’S81 PAMANA60 PURPLE FEET68 TANGERINE75 THE YATS RESTAURANT

SWEDISH91 THE GUSTAVIAN

THAI60 PURPLE FEET72 THAI AT SILK

VEGETARIAN52 ALBA85 ARIA69 AUBERGINE67 CAFÉ YSABEL54 CHATEAU55 FELIX62 FLORABEL73 FOREST HOUSE71 GAUDI86 HAMA98 HANOI56 LE SOUFFLÉ60 PURPLE FEET68 TANGERINE72 THAI AT SILK75 THE YATS RESTAURANT99 TSURU89 ZUZUNI

VIETNAMESE98 HANOI

PHOTO SOURCE: ZUZUNI


INDEX BY CATEGORY

BY CATEGORY

BANQUET52 ALBA90 ANZANI67 CAFÉ YSABEL70 CAV WINE SHOP - CAFÉ79 CHATEAU HESTIA55 FELIX62 FLORABEL87 KA-ON76 LA PRECIOSA92 LA TEGOLA74 LE CHEF AT THE MANOR56 LE SOUFFLÉ57 MELO’S59 OKURA68 TANGERINE64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT88 TRUE FOOD89 ZUZUNI

BAR SCENE97 ANTONIO’S BAR & GRILL85 ARIA77 CHILI PEPPERS87 KA-ON65 LA MAISON92 LA TEGOLA56 LE SOUFFLÉ58 NU.VO59 OKURA91 THE GUSTAVIAN

BI-MONTHLY BUFFET99 TSURU

BYOB92 LA TEGOLA56 LE SOUFFLÉ59 OKURA75 THE YATS RESTAURANT

CATERING52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI69 AUBERGINE67 CAFÉ YSABEL70 CAV WINE SHOP - CAFÉ54 CHATEAU55 FELIX62 FLORABEL71 GAUDI98 HANOI65 LA MAISON76 LA PRECIOSA74 LE CHEF AT THE MANOR56 LE SOUFFLÉ57 MELO’S59 OKURA78 PESCADOS61 SENTRO72 THAI AT SILK64 THE FRENCH CORNER91 THE GUSTAVIAN88 TRUE FOOD99 TSURU89 ZUZUNI

CUSTOM-MADE MENU67 CAFÉ YSABEL56 LE SOUFFLÉ60 PURPLE FEET

DAILY BRUNCH59 OKURA

DAILY LUNCH BUFFET52 ALBA59 OKURA

DELIVERY52 ALBA97 ANTONIO’S BAR & GRILL77 CHILI PEPPERS55 FELIX

62 FLORABEL66 GRAN CAFFE CASANOVA63 LA COCINA DE TITA MONING92 LA TEGOLA56 LE SOUFFLÉ59 OKURA78 PESCADOS91 THE GUSTAVIAN88 TRUE FOOD

FAMILY-FRIENDLY85 ARIA86 HAMA65 LA MAISON

FULL BAR52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI85 ARIA69 AUBERGINE67 CAFÉ YSABEL79 CHATEAU HESTIA73 FOREST HOUSE87 KA-ON92 LA TEGOLA74 LE CHEF AT THE MANOR56 LE SOUFFLÉ59 OKURA68 TANGERINE72 THAI AT SILK64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT99 TSURU89 ZUZUNI

FONDUE92 LA TEGOLA59 OKURA81 PAMANA91 THE GUSTAVIAN


INDEX BY CATEGORY

KID’S MENU/KID-FRIENDLY55 FELIX62 FLORABEL

LIVE MUSIC/ENTERTAINMENT52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI67 CAFÉ YSABEL73 FOREST HOUSE87 KA-ON76 LA PRECIOSA92 LA TEGOLA74 LE CHEF AT THE MANOR58 NU.VO59 OKURA68 TANGERINE64 THE FRENCH CORNER91 THE GUSTAVIAN

INDOOR/AL FRESCO DINING52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI85 ARIA54 CHATEAU79 CHATEAU HESTIA77 CHILI PEPPERS55 FELIX62 FLORABEL73 FOREST HOUSE71 GAUDI66 GRAN CAFFE CASANOVA86 HAMA80 HAWAIIAN BAR-B-QUE87 KA-ON76 LA PRECIOSA92 LA TEGOLA74 LE CHEF AT THE MANOR57 MELO’S58 NU.VO59 OKURA81 PAMANA60 PURPLE FEET

61 SENTRO72 THAI AT SILK64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT88 TRUE FOOD89 ZUZUNI

PRIVATE/FUNCTION ROOMS52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI69 AUBERGINE70 CAV WINE SHOP - CAFÉ71 GAUDI98 HANOI65 LA MAISON76 LA PRECIOSA92 LA TEGOLA56 LE SOUFFLÉT57 MELO’S59 OKURA91 THE GUSTAVIAN75 THE YATS RESTAURANT99 TSURU

TAKEOUT52 ALBA85 ARIA69 AUBERGINE67 CAFÉ YSABEL54 CHATEAU79 CHATEAU HESTIA77 CHILI PEPPERS55 FELIX62 FLORABEL71 GAUDI66 GRAN CAFFE CASANOVA86 HAMA98 HANOI65 LA MAISON76 LA PRECIOSA56 LE SOUFFLÉ78 PESCADOS

61 SENTRO72 THAI AT SILK75 THE YATS RESTAURANT99 TSURU

VALET PARKING52 ALBA97 ANTONIO’S BAR & GRILL98 HANOI92 LA TEGOLA74 LE CHEF AT THE MANOR56 LE SOUFFLÉ57 MELO’S59 OKURA78 PESCADOS64 THE FRENCH CORNER99 TSURU

WEEKEND BRUNCH97 ANTONIO’S BAR & GRILL92 LA TEGOLA89 ZUZUNI

WINE LIST52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI85 ARIA69 AUBERGINE67 CAFÉ YSABEL70 CAV WINE SHOP - CAFÉ79 CHATEAU HESTIA55 FELIX62 FLORABEL73 FOREST HOUSE71 GAUDI66 GRAN CAFFE CASANOVA98 HANOI80 HAWAIIAN BAR-B-QUE87 KA-ON63 LA COCINA DE TITA MONING65 LA MAISON92 LA TEGOLA

74 LE CHEF AT THE MANOR56 LE SOUFFLÉ57 MELO’S58 NU.VO59 OKURA81 PAMANA78 PESCADOS60 PURPLE FEET68 TANGERINE72 THAI AT SILK64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT88 TRUE FOOD99 TSURU89 ZUZUNI

MAJOR CREDIT CARDS ACCEPTED52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI67 CAFÉ YSABEL70 CAV WINE SHOP - CAFÉ79 CHATEAU HESTIA71 GAUDI66 GRAN CAFFE CASANOVA98 HANOI80 HAWAIIAN BAR-B-QUE87 KA-ON92 LA TEGOLA74 LE CHEF AT THE MANOR56 LE SOUFFLÉ57 MELO’S59 OKURA81 PAMANA60 PURPLE FEET68 TANGERINE72 THAI AT SILK64 THE FRENCH CORNER91 THE GUSTAVIAN75 THE YATS RESTAURANT88 TRUE FOOD

99 TSURU89 ZUZUNI

MONTHLY BUFFET98 HANOI

RESERVATION REQUIRED52 ALBA97 ANTONIO’S BAR & GRILL90 ANZANI79 CHATEAU HESTIA66 GRAN CAFFE CASANOVA87 KA-ON92 LA TEGOLA56 LE SOUFFLÉ57 MELO’S59 OKURA60 PURPLE FEET68 TANGERINE72 THAI AT SILK91 THE GUSTAVIAN

DRESS CODE90 ANZANI - SMART CASUAL87 KA-ON - CASUAL57 MELO’S - SMART CASUAL

WINE CATERING70 CAV WINE SHOP - CAFÉ

WINE SHOP70 CAV WINE SHOP - CAFÉ

YAKINIKU99 TSURU

PHOTO SOURCE: TSURU


INDEX BY CATEGORY

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dining rendezvous::

THE TERRACE AT 5TH

Launching ...

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

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.

(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

I’M ANGUSRestaurant Opening ...

I’m Angus Steakhouse; February 9, 2009

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 steak-house in town to his growing chain of fine dining restaurants.

(L-R) Jojo Villaflor, Mary Anne Meily, Mr. Werner Berger, Deeday Concepcion

Mary Anne Meily, Mrs. Berger, Mrs. Ablaza

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

Mary Anne Meily, Dr. Peter Sutter - Swedish Ambassador,

Deeday Concepcion, Jojo Villaflor

(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

dining rendezvous::


WINE PAIRINGTony Roma’s, Happy Living & USDA ...

Tony Roma’s Glorietta; February 10, 2009

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 providedby Happy Living.

WINE PAIRINGLes Vins Skalli & Happy Living...

Discovery Suites, Ortigas; March 3, 2009

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.

Jojo Villaflor & Kathy Yao of Happy Living

David Wolf (Agricultural Attache -U.S. Embassy), Chef Cheong Yan See (Culinary Head - Enderun Colleges)

& Jojo Villaflor of Dine Asia

(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

Kathy Yao of Happy LIving & Mary Anne Meily

Rosa Eugenio of Tony Roma’s and Mary Anne Meily

Babes S. Austria (Palace Executive Chef - Office of the President Malacanang Palace)

& friend. Dine Asia’s Mary Anne Meily

Dine Asia’s JoJo Villaflor & Mary Anne Meily, John R. McGuire (Assistant Cultural Affairs

Officer - US Embassy) , David Wolf

House of Skalli’s Patrick Lachapelle& Etienne Godard

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


dining rendezvous::

WAGYU EVENTSnake River Farms ...

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

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.

CHINESE NEW YEAR 2009

Hey Jude Bar...

Hey Jude Bar, Boracay; January, 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.

(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

Marcus Maguigad, Reo Mendoza, Datu Yap

Vinnie Quek, David Jacob, Manolet Dario

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

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

dining rendezvous::


POWER RACENew Balance ...

Clark Field, Pampanga; November 15,2009

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.

MIARestaurant Opening ...

Mia Restaurant; December 3, 2008

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

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

Mary Anne Meily

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

and friends

dining rendezvous::

FALL/WINTER 2008 Dine Asia Publicity Launch...

Aubergine Restaurant; October 28, 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.

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

Concepcion & Bambi Camus

(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

Chef Nino Laus and Cris Orocio of

In-yo Restaurant

Jayvie Padlan, Genie Javellana

of The Ruins

(L-R) Dine Asia Team: Jojo Villaflor, Deeday Concepcion, Melai Arguzon,

Mon Dimla & Hector Viloria

(L-R) Kathy Chua of Adphoto, John Grimme of KyberTronics BV, Syed

Ali-Mumtaz Shah of ADB, Katti Aleinik & Mary Anne Meily

John Camus, Kourtney & Jun Camcam

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

Nadja Beck, the late Michael Beck of Mickey’s Deli and Dine

Asia’s Mary Anne Meily

(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

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

Dine Asia Philippines - A Guide to the Best Restaurants in Town, Winter/Spring 2009

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