Food In The Bag

Just last week, WATAMI GRILL and SUSHI BAR opened in BGC UPTOWN MALL.
Located on the 4th floor just beside TEXAS GRILLHOUSE, this is a restaurant that is perfect for Japanese food cravings without the heavy price tag.
As I arrived, drummers were doing their thing to welcome the guests.

Also, a bunch of cosplayers were also present to welcome the diners. Believe it or not, once upon a time I was into cosplaying and I was an OTAKU way back in high school some x years back.

If you don't know, one of them is actually an old friend and part of our little group THE KTG.

(SUMI of the THE PURPLE DOLL.NET)
As for the restaurant, the inside is pretty much like a traditional Japanese joint. Perfect for an after office dinner or a quick lunch with a small bar area.

As the guests settled down, the menu was handed over and a quick browse would show that WATAMI is like an IZAKAYA. Basically, this is a grill place for skewers but it also have favorite sushis and rice bowls.
To enjoy the meal, I would suggest that one order sushi or sushimis to start then partner it with a bunch of skewers. If craving for rice, they also have a lot of choice bowls for your cravings.

The dishes would be perfect to pair with a Japanese Beer like ASAHI or ask for some Japanese themed cocktails as well.
If you are indecisive, it would be okay to order a mix sushi plate.

It could be all sliced sashimis or you could match them with their sushi rolls as well.

If you're in a group though, having individual orders of tuna sashimi and fatty salmon sashimi would be better. I was impressed with the freshness and the thick cut of the different sashimis served.

Please do try out their UNI. They were pretty sweet and fresh.

In case you aren't into uncooked dishes, the rolls are for you. This Spicy deep fried salmon roll packed a little kick but it was delicious.

Healthy lovers would enjoy having a salad bowl or two.

Of course, I skipped that and went straight ahead to the skewers.

You could actually have a mix and match of orders or get a platter.

Most of the orders are as low as 50Php for a couple of sticks to around 100Php for more premium meats. Whatever you do, please do get an order of the CHICKEN SKIN. Juicy and deadly but downright delicious, these babies are perfect to pair with alcohol.

Most of the skewers were marinated in a sweet teriyaki like bbq sauce. Since this is a grill place, you also have a lot of variety when it comes to getting other cuts of meat.

Seafood lovers would love the SALMON HEAD. FOR ME THOUGH, I prefer the mackerel. The salty flavor is perfect to partner with rice.

Yes, they also have EBI TEMPURA. These shrimps are the quintessential must order in any Japanese restaurant.

If you're in for a huge meal, the RICE BOWLS would definitely be in your sights.

The SALMON topped bowl has a generous amount of salmon meat and is very flavorful in its own. You could also just go for their version of the CHAHAN but believe me when I say that yes, this is a meal in itself.

For meat lovers, there is a couple of rice bowls to try.

The GYUDON is perfectly presented with a runny egg on top. The soy based seasoning goes pretty well and is somewhat on the sweet side. On the other hand, I enjoyed the BEEF PEPPER RICE. This one would be my pick. Little garlic shavings on top didn't overpower the flavor. Having corn mixed in the rice helped gave the dish a bite. The meat in itself is thinly cut perfect to wrap your tongue with. Delicious.

Granted that WATAMI has only opened a couple of days ago, I believe that this branch has a lot of potential. The prices are pretty much reasonable and they do offer quality Japanese cuisine.

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I tremendously enjoyed my visit to WATAMI in UPTOWN MALL BGC that I see myself going back within the week. Cheers.

RELATED LINKS:
TEXAS ROADHOUSE in UPTOWN MALL BGC
SWEET ECSTASY in UPTOWN PARADE BGC

WATAMI GRILL and SUSHI BAR
4th Floor
BGC UPTOWN MALL
9th Avenue, BGC, TAGUIG CITY
METRO MANILA

Disclaimer: was invited to visit the restaurant. wrote this based on my experience.

This coming May 23-27, 2016, MAKATI SHANGRI-LA would play host to a BRITISH INVASION. Dubbed as "LET IT BE GREAT", the week long event is an experience of BRITISH CULTURE. From fashion, cuisine and innovation in the heart of Makati.

On a quiet afternoon, a preview was shown to select members of the media.

Right from the get go, a quartet played different BEATLES SONGS to the delight of those present. On May 26, the Manila Symphony Orchestra will be presenting a concert highlighting the different legendary songs of the Beatles.

Diners would be welcomed to the Makati Shangri-la through a Grand High Tea. From May 23-27 at 3pm onwards at the lobby lounge, Twinnings Tea Ambassador Charles Smith would guide tea lovers to the flavors of tea and the right pairings for such.

One must remember to try the scones. These beauties are definitely a must eat! Partnered with different jams, these are perfect with any tea combination.

More than just scones, there are a lot finger foods to try too.

For the serious drinker, DALMORE is also present. This whiskey is definitely smooth and one of a kind.

It could also be used to make excellent cocktails.

IF you're a foodie, don't miss a chance of having DALMORE paired with delicious dishes. From May 23-27, 6pm onwards at SAGE BESPOKE GRILL, a 6 course meal prepared by Michellin Star Chef Daniel Galmiche would be partnered with Dalmore creations. Exquisite.

Scallop with blood sausage.

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If you aren't into whiskey, you might love to do BRITISH PUB NIGHTS. At the SAGE BAR, gin cocktails are served with a buffet of British Cuisine.

THE WHOLE BRITISH event would run from MAY 23-27, 2016 at the SHANGRI-LA HOTEL MAKATI. #LetItBeGreat

For reservation please contact Restaurant Reservation (632) 8142580

Disclaimer: based on my experience. was invited to this event.

CHILI's in TOMAS MORATO is the favorite restaurant of my dad. We used to visit this restaurant almost weekly and then some. It was his favorite so much so that when he went to the States, he chose this over other burger places.
As such, I was pretty delighted to get an invite to visit CHILIS and to check out their newest burgers and Ribs. For a weekday night, I was surprised to see the place packed.

It is also an awesome place to start your drinking spree on. They have affordable drinks mixed with tequila and even bottomless ones. This PATRON CRANBERRY mix has a nice kick to it.

For "light eaters", their SKILLET BBQ SLIDERS (435Php) are pretty good.

I like the mix of the chicken, beef and pork carnitas. You get to pick from the pile and add bbq sauce and honey-chipotle sauce as well. The pickled red onions gives it a crunch.

CHILIS has 3 new burgers in their lineup.

The SOUTHERN SMOKEHOUSE and the SWEET and SMOKY BURGER looks identical but have different flavor profile. Both have bacon and crispy onion rings in the frey. The former has cheddar cheese and is more smokey because of the bbq sauce. The latter uses pepper jack cheese and a mango-infused bbq sauce. Something different and has a sweeter touch.

My top pick though would be the GUACAMOLE BURGER (465Php).
Accompanied by melted monterey jack cheese, the freshly made guacamole is perfect with the red and green bell peppers. It actually works well.

RIBS are the backbone of CHILIS. Aside from the burgers, these babies are wonderfully done. Moist tender and fall off the bones.
They actually have a couple of new flavors. The CHERRY COLA BABY BACK RIBS and the CHIPOTLE BLUEBERRY BABY BACK RIBS.

The CHERRY COLA is sweet and has a fizzle taste. Almost similar to the drink it self. The CHIPOTLE BLUEBERRY has a deep berry flavor. It isn't really overwhelming and it complements the meat in itself. I truly enjoy both of them.
CHILIS has a number of dessert dishes to try out.

The SKILLET CHOCOLATE COOKIE is topped with a huge ice cream scoop. The addition of hot fudge just made it more dangerous. Another reinvention is the FRIED CHEESECAKE. Cheesecake were deep fried to create a golden brown exterior crust. Yummy as well.

If you must have one, get the molten chocolate cake. The cake is moist and seriously choclatey.

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CHILIS has been in the Metro for a long time. The addition of these dishes would give the diners a lot more variety to choose from. If you are visiting, I suggest that you get the Guacamole Burger. That's my top pick.

RELATED LINKS:

CHILIS GREENHILLS

CHILIS

TOMAS MORATO

QUEZON CITY, METRO MANILA

Disclaimer: was invited to this event. wrote this based on my experience.

In line with Shangri-la Plaza's 25th anniversary, the mall would be holding a GOURMET STRIP. An indoor picnic ground for the foodies.

Just a couple of days back, a media preview was held to get the word out.

Basically, top food joints are participating in an indoor picnic. Think everything you love right there in front of you. Perfect for variety.

On two consecutive weekends, MAY 21-22 and MAY 28-29 at the EAST ATRIUM, different groups of restaurants would gather and give you a delicious journey.

On the first leg on May 21-22, AKIRA, ARYA, CIBA, EPICOURIOUS, HAPPY CREAM PUFF, KIMONO KEN, PLANET GRAPES, RECIPES by Cafe Metro, WATAMI, WILD WEST ROADHOUSE GRILL and ZAO VIETNAMESE BISTRO would be present.

The next weekend, May 28-29, BALBOA, BROTZEIT, C2 CLASSIC CUISINE, CYMA, GANSO-SHABUWAY, GREEN PASTURES, MATGALNE, PASTO, SUMO SAM, TWG TEA and WICKED would be offering their dishes.

I love how this gathering of restaurants would give foodies around the metro a taste of variety and choices easily at their fingertips.

I personally enjoy the different Japanese Restaurant Concept that Shang offers.

I hope that this event would be the first of many.

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If you're free, come May 21-22 and May 28-29, Shangri-la Plaza would definitely be the place to visit for a foodie trip.

Disclaimer: was invited to this event. wrote this based on my experience.

The first meal that I could remember I had was something from a Filipino long line of historical dishes. Different mashed plates for me as a baby but with distinct Filipino Flavors like nilaga or even sinigang dishes. Fast forward to the present and I am proud of my heritage and what Filipino Food has achieved in recent years. The adaptability and the melting pot of dishes in the Philippines made it a nice place to mix the different flavors and create our own food identity. And yet, we as Filipinos could call these dishes our own.

From May 19 to 29, 2016, Corniche in DIAMOND HOTEL MANILA is offering CULINARIA FILIPINA. A Filipino themed buffet at very delicious levels. Chefs Myrna Segismundo and Jill Sandique head up the buffet and created dishes for the foodies.

When one talks about Filipino food, one can't skip the term adobo. The ADOBO pasta has a distinct adobo flavor. I like how it is a bit on the dry side as the noodles are perfectly cooked and has absorbed the flavors.

Another Adobo flavored dish, is the ADOBO PIZZA.

The cheesy top works well with the bits of adobo scattered all over the pizza.

One classic dish that was also served was the KALDERETA. The meat was tender and the flavor spot on. It reminded me of my childhood.

That night, the main dish that I truly enjoyed was the PRIME ROAST BEEF TAGALOG. TENDER and juicy beef goodness, it has a distinct salty taste one would compare with another Filipino favorite.

Aside from the huge number of Filipino dishes, the buffet also offers a lot of international cuisine.

From Indian, to Chinese, a pasta station, sushi and sashimi and even Japanese.

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Being able to showcase the different flavors the FILIPINO cuisine has, DIAMOND HOTEL'S CORNICHE is the perfect place to visit. Tip: For dessert get the Tableya Cake and the Mango Crepe Casserole. Cheers.

CULINARIA FILIPINA Filipino Food Festival. Corniche Lunch and Dinner Buffet. May 19-29, 2016. Php 2,288 nett per person.

Two lucky guests will each win a 2-night stay in Baguio for two.

For reservations call (632) 5283000.

RELATED LINKS:
Spanish Feast at Diamond Hotel
Mexican Food Festival at Diamond Hotel

Disclaimer: was invited to this event. wrote this based on my experience.

Just a street off BANAWE in Quezon City lies a very artsy yet casual place. 13 UBAY might seem intimidating outside but it is very homey and has delicious dishes to offer to its visitors. Everything is simple and spot on.

Chef Zaza Sarmiento or Corazon Esperanza as we fondly called her spearheaded this project alongside with a couple of partners. According to her, this place used to be a printing press that they transformed into a restaurant. With years of experience under her belt from working abroad, she made one of her dreams come into reality. Her restaurant is now part of the growing food business in the metro.

One quick look at the menu and you could definitely see some eye catchers.

An interesting starter from 13 UBAY'S lineup is the FRIED TRIPE (150Php). This deep fried honey comb tripe is addicting. Having vinegar as a dip for this munchie just makes it perfect. Be sure to try the spiced vinegar as it is hotter and definitely my choice as well. For some, it may be a little bland but a dash of salt would quickly fix it. On the other hand though, I liked it.

The restaurant also converts itself into a mini-bar at night. With a lot of signature cocktails to choose from it would be a crime not to have delicious bar bites.

For 13 UBAY, there are two must tries. The LIVER and BANANA and the GRILLED CHEESE.

The liver and banana surprisingly works well together. Having a balsamic glaze gave it a sweet touch. The liver was thoroughly cooked as well that it worked. For me though, I enjoyed the GRILLED CHEESE more. A mixture of cheese is wrapped with bacon. It is accompanied by poached pear. This is sweeter but definitely perfect with a glass of alcohol. Definitely my top pick as well.

Their DIRTY MASH POTATO is also pretty good. Accompanied by their home made bacon, the chunks of potatoes are also present. As such, it gives a bite. The bacon isn't too salty as well so they blend well together.

One of the chef's specialty, the GRILLED CHICKEN HARISSA is a must try at 13 UBAY. A North African chili pepper paste is used to marinate and cook the chicken. IT gives it a somewhat reggaeish feel and taste. A little smokey and great with rice.

A safe choice would be their Fried Chicken with Tamarind Ketchup. The Chicken is perfectly cooked and deep fried to perfection. The Tamarind ketchup has a little zing to it because of this fruity delight. One thing though that they could improve on is to make the ketchup thicker. Everything else is delicious.

For dessert, 13 UBAY has a decent spread. One could go for the safe bet of DALANDAN TORTE. It has the right sweetness and has a dalandan custard to give it that citrusy taste. MY pick though would have to be the UBE PIAYA that is home made and is from scratch. This is also a personal favorite of the chef as it is the only UBE she eats. I got to say, I LOVED THIS!!!

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13 UBAY is a hidden gem for me. Their take on comfort food and the dishes they serve can really compete with veterans in the food industry. I really enjoyed the skewers and the dirty mashed potato and the UBE dessert. Delicious. Check out the different masks on the wall as these were bought from different countries. There are also blown up photos that were taken by the Chef's Grandfather. Very powerful shots.

13 UBAY RESTAURANT
#13 Ubay St., Sta Mesa Heights
Banawe, Quezon City.
Metro Manila

TIP: There is parking in the building compound itself.
Open from 11am to 2pm and 5pm to 11pm

Disclaimer: wrote this based on my experience. was invited to try out the dishes in 13 ubay.

For a few years now, BUDDHA BAR in MAKATI has been evolving itself into a place not just for drinks but also for dinner dates.

Once you step in, the dimly lit yet opulent restaurant bar would transport you into a different place.

Granted that the ambiance is amazing and the place grandeur compared to other must visit places, it is still important to note the different dishes BUDDHA BAR would serve. That is the main reason why one should visit a restaurant. The food.

Last weekend, CHEF SHIGEKI LIMURA graced BUDDHA BAR with his presence and prepared NIKKEI cuisine for the patrons. Otherwise called Japanese-Peruvian cuisine, Nikkei was once upon a time rooted from the Latin American culture mixed with Japanese.

While trying to communicate with his limited English, the Chef mentioned the importance of using fresh ingredients and properly sourcing them.

The chef started with showing off his skills in making three dishes for the patrons. The AJI TUNA CEVICHE CHIFA, SESAME SEARED SALMON CEVICHE and AJI TUNA CEVICHE.

The Aji Tuna Ceviche consisted of mainly two ingredients. The Cubed sliced tuna and the sauce. The sauce is made from a mixture of vinegar and fish bone soup. Each made fresh to give the dish its flavor. Accompanied with other toppings such as sweet potatoes and even crisp banana, it seems a little bit overwhelming.

The Seared Salmon Ceviche is somewhat similar to the Aji except that excellent knife master skills were used to cut the salmon a little bigger than the usual sushi slice.

Lastly, the AJI TUNA CEVICHE CHIFA was served with a dash of truffle. Making it a little too rich. Generally, I wasn't all too keen for these three dishes. Just by looking at them, I had a feeling of being overwhelmed. Too many layers on a dish. Yes, they may look nice but having a lot of elements may work against the star of the dish. It seems to me the flavors were generally tame and wasn't enough to push the seafood out. It might be surprisingly spicy as well with the generous addition of pepper. I would suggest that you tapper down your expectations with these dishes. I was wowed and confused all at the same time. Personally, I would have gone for something simply yet mind blowing delicious.

On the other hand, I was pleasantly surprised and delighted with the main entrees. A sampler plate of sorts were given.

The Chilean sea bass with wasabi sauce was soft in a sense that it was shy but delicious. The Miso Black Cod with mixed lentils was spot on texture wise and the 12 spices Grilled Pork ribs was grilled the right way. Making it tender and fall off the bones. My personal favorite though would be the TENDERLOIN STEAK. Cooked to a medium rare, each bite would deliver a delicious oomph. One that the ceviches lacked.

While enjoying the dishes, the chef created a wonderful instillation with different rolls of sushi on them.

Seared salmon is a no fail and the salmon with avocados work as well.

For dessert, a Japanese Styled Tiramisu was served. Deconstructed and somewhat different, I miss the taste of a fine tiramisu with the lingering coffee extract. The use of black sesame gave it a light touch. It was creamy and must be tasted with all the elements together.

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Granted that there are misses and hits but I believe you got to do your research as to what to try out in a place like BUDDHA BAR. The dishes are a little expensive mind you. An entree would start around 780Php while ceviche around 340Php. The Japanese Peruvian Menu would be offered all the way through June 17.

BUDDHA BAR
Picar Place, Kalayaan Avenue
Makati, Metro Manila

Disclaimer: was invited to this event. wrote this based on my experience.

On a nice day after work hours the LONG BAR in RAFFLES HOTEL MAKATI is filled with hungry and workaholic fellas from the nearby business hub.

I guess they heard that the HAPPY HOUR in LONG BAR was perfect. From 5pm to 8pm, patrons would be treated to an alcoholic delight. Free flowing beer, concoctions and a platter of bar chow is served.

All the local beers and some imported ones are served.

But if it was me, I would be going for their signature cocktails.

If you didn't know, the bar staff at the LONG BAR has a great grasp of how and what to concoct for the bar goers.

Here, they create their own bitters and different ingredients for their amazing list of alcoholic drinks.

If you can't decide, you could also ask them to create something from nothing.

That is how creative and knowledgeable the guys are behind the bar.

Partnered with different bar chow, you will definitely enjoy your stay here.

Ask for their version of the CHICHARON. Partnered with a tasty vinegar, this crackling pork grind is perfect. Chorizos and cheese balls are great as well.

I'm not ashamed of it but I love their version of the amaretto sour. The guy that made it gave it a little bit of twang with the addition of a citrus. Love it.

Moving on, one could enjoy a cocktail of sorts with Oysters at the lobby lounge of the FAIRMONT HOTEL in MAKATI.

Dubbed as the OYSTRAS Y CAVA at the FAIRMONT LOUNGE, this exquisite and well curated cocktail is perfect for the foodie. From 6pm to 9pm, Sparkling Cava is served alongside different tapas and pintxos for dinners.

Pegged at Php 1,200 ++ per person, the selection isn't huge but the dishes are simple and straight forward.

I would suggest that you get a whole lot of that chorizo.

Of course, the oysters are fresh and is partnered with a lot of sauces.

You could ask the wait staff to have them grilled or cook to your liking.

A simple yet delightful take would be when you have it cooked with garlic.

Another one would be the classic cheese.

and BACON.

With the unlimited CAVA, you would definitely enjoy the "light" dinner.

Forgive me as I share to you the different plates I had.

Chorizo, mushrooms, shrimps, and salmon with cream cheese.

Over and over again.

And again.

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For dessert, I suggest you order a few of their luxurious macarons. These are flavored to the delight of your imagination. Cheers.

RAFFLES HOTEL
FAIRMONT HOTEL
Makati Ave, Makati City,
Metro Manila

Disclaimer: wrote this based on my experience. was invited to try out this event.

This coming May 31-June 2, 2016 the Philippines would play host to the first and only B2B platform in Manila, SIAL ASEAN MANILA. This 3 day expo would bring together different international and domestic exhibitors and trade buyers under one roof. To be held in the WORLD TRADE CENTER in MANILA, this would be an amazing gathering of different businesses in the region.

There are a lot of reasons to go but keep the following in mind:

1) YOU GET TO NETWORK with different exhibitors from domestic and international businesses. Hence, you expand your horizon and your knowledge base.

2) YOU LEARN techniques and innovations within the food and beverage industry. Different pavilions and booths would be engaging and exhibiting different products.

3) YOU ABSORB new knowledge from the seminars and talks to be conducted.

4) YOU GET TO TASTE and experience different food and culture that the region has to offer.

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5) It's FREE. For pre-registered visitors, it's free. ORDER your VISITOR BADGE here.

SIAL ASEAN would be held on May 31 to June 2 at the World Trade Center.

From 10am to 6pm 300 exhibits would showcase the food industry from 16 countries. Aside from that, a lot of talks and different programs would be discussed regarding the food industry in the region.

http://sialasean.com/

Disclaimer: Food in the Bag is an official media partner of SIAL-ASEAN. This is a press release. Photos were taken from SIAL ASEAN'S website and facebook page.

This coming May 31 to June 2, SIAL ASEAN MANILA would be happening in the World Trade Center in Pasay City.

The first and only B2B expo in the metro, SIAL ASEAN has a lineup of different booths and scheduled activities for the participants.

On opening day, a lot of talks would be focusing on sustainability and other important factors in the food industry.

Days 2 and 3 would focus on cooking and agribusiness that would help the community.

Other than that, SIAL ASEAN is worth the visit as it has a lot to offer in terms of innovation and standards in the Food and Beverage Industry.

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I hope to see you guys there. Cheers

Remember...

It's FREE. For pre-registered visitors, it's free.

ORDER your VISITOR BADGE here.

RELATED LINKS:

SIAL ASEAN MANILA 2016
5 Reasons to visit SIAL

Food in the Bag is an official media partner of SIAL ASEAN 2016

The first time I visited Tokyo, I went straight for the TSUKIJI MARKET as I knew that it was the place to go to for the freshest Japanese fare. Everything was delicious and simple. The way I like it. Little did I know that we have something similar right here in MANILA. Mixing traditional with modern techniques, NOBU MANILA is the place to visit for an amazing Japanese experience. More so, their INDULGENT SUNDAY BRUNCH.

Located in the City of Dreams, The NOBU HOTEL has a very distinct and modern Japanese feel. Their NOBU RESTAURANT, found in Tower 3 Level 1, exudes a nice relaxing luxurious vibe. As you enter, there is a bar area on the right side that could serve as a lounge while you wait for your party.

Priced at Php 2,880++ the Sunday Brunch is already inclusive of sodas, juices, mocktails, coffee, and tea. Diners are also able to upgrade their experience to include free flow Moet & Chandon, a selection of Champagne Cocktails, Bloody Marys, Mojitos, Wines and Beer at Php 4580++. The fun starts at 11:30am to 3pm.

I believe that it is proper to pace one's self. As with any buffet, you need to master the different stations that offers the delicious dishes. Better walk and check out all the offerings before lining up and getting too much of the same thing.

The most well loved and visited station for me would have to be the one that offers fresh seafood, rolls, and other traditional Japanese cold dishes.

Right from the get go, they offer serve sushi but on an artisan level. The quality and the taste is well appreciated that it seems the fishes were just cut open a few minutes ago. Apparently, this is the case in NOBU MANILA. They love satisfying their guests that they import and get fresh live huge fishes and seafood to serve. One bite in and you will know the difference.

Aside from fresh sushi, handmade rolls ranging from soft shell crabs to whatever your stomach may desire, everything is available upon request. They make those rolls as you wait and you could customize them.

They also have uni served on top of nori and rice, making it an instant favorite. The creamy texture and the buttery taste is just perfect that one serving is not enough.

Since NOBU is not just any other Japanese restaurant, they wanted to create different flavor profiles with fresh ingredients. If you must only taste a couple of dishes, go for the SALMON KARASHI SU MISO. Don't worry, they have it on deck and replenishes it constantly. This one looks entirely normal. Just like any salmon. The difference lies in its taste. It delivers a sweet note that works well with the japanese mustard and miso mixed in it. Believe me this is a must try dish.
Speaking of fresh, they have an oyster bar that has a plethora of sauces to choose from. Everything was good but I like mine bare.

Another must try is the Cha Soba. Perfectly done, the noodles are not soggy but instead they have a bite. I enjoyed each slurp.

Another favorite station is the one with yakitori or skewered meat section.

From pork to chicken to beef to my favorite CHICKEN SKIN, you would get your fill here. The meats aren't marinated except for the usual salt and pepper but rather, they are cooked in their own flavor and you are given choices for their sauces.

Cooked dishes are also abundant that staff go around and serve these to your table. My favorite that day would be their version of tempura. These rock shrimp tempura is a little spicy but creamy. There is a crunchy texture to it so it is pretty good.

The Sunday Brunch also offers a line of cooked hot dishes. I would have to say that the OKONOMI YAKI or Japanese pizza was very authentic that it reminded me of the one I had in Japan. I enjoyed the flavor and the texture. If there is one dish that you need to get, it would be the sea bass. It was flaky and soft and cooked to a whole different level. I was floored with how delicious and simple it was that being full didn't stop me from getting more.

Seemingly out of place, NOBU surprisingly served LECHON. This roasted pig is a norm when it comes to Filipino food celebrations. For NOBU MANILA they wanted to give the brunch buffet a little Filipino flair as such, they serve lechon. Believe it or not, there was a separate plate for the crunchy skin and the meat. Let me tell you this, they have a lot for everybody so it would be best to take it slow and don't rush.

The dessert spread would have to be one of my favorites in the whole wide world. Not because it has everything. Rather, the MATCHA FOUNTAIN did it. As a green tea lover, I drooled at the sight of this amazing dessert. I wanted to get a cup and fill it with this matcha liquid. It was so good that adding strawberries did me in. The dessert station was more than just this art instillation. They offered cakes, pastries and even home made ice cream. The black sesame and the green tea were crowd favorites. They were partnered with lava cakes that were freshly baked for anyone that wanted them. Genius.

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City of Dreams Manila’s Mina Gervacio, Director for Public Relations; Michael de Jesus, Head Chef, Nobu; Charisse Chuidian, Vice President for Public Relations; Akihisa Kawai, Head Sushi Chef, Nobu; Kenny Hernandez, Restaurant Manager, Nobu; and Francine Dayrit, Asst. Manager, Public Relations

Now that I think about it, all of the dishes in NOBU MANILA are delicious. They may not offer a lot but the quality and the taste of each one makes it a success. The fact that this buffet is priced as such, I believe that it is a steal already. Granted that it may look a little bit pricey at first glance, the food, the service and the ambiance makes up for it. Definitely a must revisit.

NOBU MANILA RESTAURANT
Tower 3 Level 1, NOBU HOTEL,
City of Dreams Manila,
(632) 800 8080.
Nobu is open for breakfast and dinner daily.

Sunday Brunch is at 11:30am to 3pm. Php 2,880++ / Php 4,580++

Disclaimer: was invited to this event. wrote down my opinions based on my experience.

This Coming June 8-12, MAFBEX would be happening in the WORLD TRADE CENTER in METRO MANILA.

For the first timers, MAFBEX might seem like a place to visit just for the heck of checking out different food stalls. Actually, it is a venue to learn more about the different avenues to the food and beverage industry in the metro.

Aside from the stalls, expo goers would be able to broaden their horizon. Seminars, chefs, cooking programs and even a competition would be held during this 5 day event.

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I hope to see you there. Bring an empty tummy though as I believe it will be a nice place to discover different food stories and flavors.

Disclaimer: Food in the Bag is an official media partner of MAFBEX 2016

I can say that I am a bit finicky when it comes to Chinese food. Granted that there are a lot of Chinese Restaurants around the metro, it seems that to enjoy this cuisine it is important to pick the right places. One of them is EDSA SHANGRI-LA's SUMMER PALACE.

As of last Monday, May 30, SUMMER PALACE has effectively closed. This is so that they could renovate the restaurant for a few months. Diners need not worry as they would be able to serve the different dishes but in a different venue inside EDSA SHANGRI-LA.

In Shangri-la, they take drinks seriously. Order a freshly squeezed fruit shake to start the meal with a sweet note. For appetizers, POMELO FRUITS in WASABI SAUCE (400Php) and FRIED CRISPY SEAFOOD ROLL (220Php) are delightful. I enjoyed the crunchy texture of the seafood roll. Needless to say, the ingredients used were top notch. None of that bad oily feeling afterwards.

If you must get only one, go for the FRIED CRISPY BEEF (530Php). This beef jerky like dish is delicious and sweet. I first tried this out last December in their WAGYU BUFFET in HEAT.

Even before the introduction of different Chinese Restaurants in the Metro like Tim Ho Wan, SUMMER PALACE in SHANGRI-LA has been serving BAKED BARBECUE BUN (190Php)

Not too sweet and just right, these buns are delicious. It wasn't overly flaky like other buns.

I was pleasantly surprise with different dimsum served. The HAKAO (220Php) and the PORK SIOMAI (220Php) were huge. They were a little bit bigger than a golf ball.

The HAKAO was fresh and plump. Only shrimps were used and none of the extenders in other restaurants. As for the Pork Siomai, the meat was well mixed and properly seasoned. It was definitely a mouthful.

HOT AND SOUR SOUP (390Php) was served to calm down our appetites and get us ready for the main dishes.

For our healthy friends, the Homemade Tofu with mushrooms (720Php) is delightful. The tofu were cooked perfectly and the texture was spot on. I enjoyed the mushrooms too.

Something different was the ROASTED DUCK in UNICORN STYLE (Php 1,900). I do not understand why it was called unicorn style but maybe it was because of the way it was presented. I enjoyed the addition of the mango to give it a subtle sweet and refreshing taste. The skin though was crunchy and perfect still. Delicious.

For a Filipino when someone says Chinese Food, the first thing that would come into mind would be SWEET and SOUR PORK (540Php). If you ask any Chinese Family, sweet and sour pork isn't usually on their table for dinner. It seems this is a favorite made entirely for the Filipino diner. I enjoyed this dish because the pork were crunchy and stood on its own. The zing was delightful and perfect with a cup of rice.

Speaking of rice, Chinese Cuisine would usually serve rice at the end of the meal. Basically to make you full in case you have not eaten enough.

For this meal, Yan Chow Fried Rice (220Php) and Birthday Noodles (540Php) were served.

The noodles were delicious and not overly oily and the same goes for the rice. I have a personal preference of not over doing it so I believe that Chinese dishes should deliver a healthier feeling after the meal. To end the lunch engagement, BUCHI (250Php) and CHILLED MANGO PUDDING (180Php) were served. The buchi was huge as a tennis ball. One bite in and you would figure out that it was airy. I believe it was because of the way they cooked it that allowed the dessert ball to expand. I also liked the Chilled Mango Pudding as it wasn't overboard. It has the right tone and flavors.

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EDSA SHANGRI-LA'S SUMMER PALACE is taking a time out for a few months. I can't wait for their restaurant to have a better and newer disposition. Needless to say that the dishes here are a bit pricey but the quality, flavor and service makes up for it. Can't wait for the new one to open up.

(02) 633 8888

1 Garden Way

Ortigas Center, Mandaluyong City

Metro Manila, Philippine

Disclaimer: Wrote this based on my experience. Was invited to try out the dishes.

On a single day, I was able to experience amazing food up north. I was lucky enough to have a Pampanga food trip just a few weeks ago that I knew I needed to share the information to my friends and readers. The first restaurant on the list was HOUSE OF CHOPS.

Located in the CLARK, PAMPANGA this restaurant is right beside the iconic BINULO restaurant.
The family style dining is just perfect for everyone. The serving size of the dishes are pretty huge and are good for 2-3 persons. No wonder this has become one of those restaurants that could serve as the perfect stopover.

Right from the get go, huge platters of different meat were placed on the table.
Different side dishes accompanied the platters that I was a bit confused on where to start. Something that I know I must overcome.
The first one to be served was the CRACKLING PORK BELLY ROAST with MISO BUTTER. This baby right here can be your fried crispy delight. Each bite gave me a mini heart attack but it was worth it. You could hear that crunch sound each time you chew. It was definitely deep fried perfect.

For LAMB lovers, they have the BALSAMIC GLAZED LAMB RIBS. For the purist, this might not appeal to you as this is not partnered with the usual mint sauce. Still, I would ask that you give it a try. The meat was tender and fall of the bone. The balsamic glaze gave it a sweet finish.

The next dish was every guy's wet dream. The US COUNTRY FRIED STEAK with SAUSAGE GRAVY. The huge slab of steak cooked in a fried chicken style made it a joy to eat. Blending the right flavor, makes me salivate right this moment.

Another must try is the US BEEF BELLY. This is slow roasted perfection. Accompanied by Peppercorn Gravy, each bite gives you a nice soft tender mouthfull.

The crowd favorite though would have to be the THREE CHEESE and BACON STUFFED DOUBLE CUT PORK CHOP.

This gooey madness is perfection. I kid you not when I say that the meat was moist and tender and well marinated. It was soft and was the top pick for that lunch.
If there was one thing that HOUSE OF CHOPS could improve on would be their dessert offerings. Maybe they could do better than a banoffee. Since the mains were pretty heavy, something light would do it.

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HUGE SERVINGS and guaranteed family style dining, HOUSE OF CHOPS is the perfect stopover to visit. The service was pleasant and the food was top notch. Granted that the dishes might be a little pricey but the quality and the serving size makes up for it. Cheers.

HOUSE OF CHOPS
Lot 31, Manuel A. Roxas Hwy,
Clark Freeport, Angeles, 2009 Pampanga, Philippines
(Right Beside Binulo)
FACEBOOK of HOUSE OF CHOPS

Disclaimer:was invited to try out this restaurant. Wrote this based on my experience.

With the busy lifestyle millennials have, people tend not to be healthy with their food choices. The fact that fast food is quick and delicious makes it an easy choice for the thousands of office workers everyday. Enter GOURMADE by CHEF ROB LAU.

Gourmade by Chef Rob Lau offers weekly meal plans to meet the needs of the office workers. Quick and fast, they deliver a whole day meal right to your door step.

Just this week, I was able to experience the SKINNY DOWN MENU. Before you even start they ask you to answer a simple survey like your allergies and also what type of meal plan you would want.

For Day 1, I was able to try out the Shrimp and Egg Sandwich, Tamarind Pork with Brown Rice and Vegetarian Pizza. The meals they serve actually has a couple of snacks packed in them. In this case, a couple of pastry. I was pleasantly surprised with the vegetarian pizza. It was pretty good even if there was no meat present.

For day 2, Chicken Ceasar Salad, Pesto Pancake and Grilled Bangus were served. If you would notice, the meals are dependent on the amount of calories you are rooting for. They have a range of 1,200 calories to 2,000 calories a day so it might seem a little less than the usual but a little sacrifice would work.

For day 3, I was pleasantly surprised with the Korean Chicken Strips with Shitake Mushroom. I enjoyed the sweet and savory taste. Needless to say, I wasn't too happy with the Oatmeal ginger squash just because I don't really eat oatmeal.

For day 4, the tortang talong sandwich was pretty good. Same goes with the Chicken hainanese wrap. The haiananese flavors were present in the wrap and it was pretty good.

Day 5 and I survived. The Yanchao Fried Rice was pretty good with all the chinese sausage and different meat in it. The Fish Fillet was also creamy and tender. I liked it.

For next week, this is the menu that GOURMADE by CHEF ROB LAU is offering. As you can see, the menu are pretty much the same except for a few entrees per day that they change for the skinny down and the Pescatarian.

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There are a couple of incidents though that must be taken into account. Since this is a food delivery service, distance is pretty much a factor. In my own experience, I received a couple or so dishes that seemed quite off so I didn't try it out. I believe that it is important to properly handle the food because of the high risk of spoilage. In terms of taste, I was pleasantly surprised with some of the dishes as they turned out pretty well. You would definitely loose a pound or so if you stick to the program but the thing is, it might be a little difficult for big appetite people like me. This is perfect for the people on the go and even those that have dietary restrictions. The price is almost equal to a night out so it will definitely save your budget.

GOURMADE by CHEF ROB LAU
contact them at
09152498484
gourmadebychefroblau@gmail.com

Disclaimer: was invited to try out this meal service. wrote this based on my experience.

Deep Fried goodness. That is how I would describe CHIBI'S KARAAGE. This quick snack is pretty much straight forward and delicious.

Their 3rd branch already, CHIBI'S KARAAGE opened up in SM NORTH EDSA. After their successful stint down south and in Sm Light, they opened a simpler version here up north.
The store is small and is basically a place to get your take out. Although they do have chairs and tables, this would only accommodate around 8 at most.
The Original Spice is basically the base karaage. The chicken is served tender moist and crunchy on the outside. This would go well with rice.

For people on the go their KARAAGE (90/120Php) would be perfect. You get to choose from their flavors and they serve it in paper cups. Neat. My pick among these 4 flavors would be the Takoyaki and the Mentai Mayo.

L-R MENTAI MAYO, YAKULT YOGURT, RAYU, TAKOYAKI

The takoyaki reminds me of the japanese snack while the mentai mayo is pretty good as well. The Yakult Yogurt had a somewhat garlic flavor and the Rayu was a little bit spicy.
Another quick snack that you may want would be the YAKISOBA (90Php). A little bland for my taste but you can't beat it for the price.

For a full meal, you can opt for KARAAGE BENTO or one of their NORIBEN. Noribens are actually bento like meals that has a choice of meat viand with nori on top of the rice. I must say that the rice is of high quality. Partnered with a side of tamago and even fish cakes would make this a nice treat. Priced at less than 160Php, this is an affordable quality meal. You could pick from their seafood, mixed, nori gyu and even rosu.

For a classic though the Karaage bento is a top pick. I enjoyed eating this. The side of edamame, hotdog and pickled veggies works well.

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CHIBI'S KARAAGE is a nice small hole in the wall located in the SKY GARDEN AREA of SM NORTH. Near the Annex side, this is value for money. Cheers

CHIBI'S KARAAGE

SKY GARDEN

Near the ANNEX SIDE

SM NORTH EDSA

Metro Manila

Disclaimer: Wrote this based on my experience. Was invited to try out the dishes here.

The first time I met Chef Sau in person was when he curated the buffet at Solaire. He was simple, funny and unassuming. The dishes he dished out were pretty good. So I was pretty excited when I learned that CAFE FLEUR would be part of our Pampanga Food Trip.

Wanting to level up the Kapangpangan cuisine, Chef Sau del Rosario sought out to make a dent in the food industry by creating CAFE FLEUR. A renovated ancestral home, the building where CAFE FLEUR is located is something that goes well with its surrounding. It seems like any old house but with all the modern luxuries in it. The first floor has a couple of rooms that gives different personalities. One is very cafe like while the other seems to be an Asian marketplace.

The second floor houses a couple of rooms that would be great for small gatherings. Very artsy and works well with the overall theme of the restaurant.

Once settled down, a curated menu with selection of delicious dishes were served.

Tamales Pampanguena was the start. This has got to be one of the best Tamales I have tasted. The texture wasn't slimey nor was it hard. It was somewhere in the middle. Not really gelatinous but each bite reminded me of my childhood. The TINAPA TRUFFLE MOUSSE though was just astounding. The tinapa or smoked fish worked well with the truffle. Getting their homemade bread and dipping it in the mousse was just delightful. Smokey and truffle, it works.

The PAKO SAVAGE is your basic salad. This fern is actually abundant in Pampanga. Mixed with a slight sweet vinaigrette, it's pretty healthy and good.

Pampanga has been known for the SISIG. Sisig is your basic sum of all pork cuts placed in one delicious dish. Mixed and usually served on a sizzling plate, it has been said that Sisig is originally from PAMPANGA so my expectations were pretty high. Glad that they delivered. The addition of the poached egg made the dish whole.

The SISIG ala Chef Eric is something that was served and demonstrated during the world street food congress held recently here in Manila. I'm glad that I was able to experience it.

The CRISPY OKOY and SHRIMPS was done masterfully. The addition of the papaya as an agent to bring them all ingredients together made it a joy to eat. There was a slight sweet streak in this crunchy dish.

For the pasta course, the CITRUS ALIGUE PASTA was served. To appreciate this fully, you need to eat it as soon as possible. The sauce is tasty and deadly because of the aligue or crab fat. It could also dry up pretty quick too so it's best to mix it all up once you get it.

Fish lovers would also enjoy the RELLENONG BANGUS. It is creamy and the bangus or milkfish is a little smokey and goes well with the decadent sauce.

The ULANG GUAVA SINIGANG is a stroke of genius. The guava was used as a souring agent to this sinigang. The soup, served separately, is delicious and is perfect with the meal. Partnered with rice, you would definitely ask for seconds.

The LAMB SHANK CALDERETA has a very distinct taste. The lamb meat was tender. The tomato sauce alongside the other vegetables, works well.

The highlight of the meal though would be the PORK BELLY with truffled macadamia kare-kare. The pork belly was crispy while the kare-kare sauce was made with macadamia nuts. Usually, roasted peanuts are used to make the sauce. In this instance, the sauce had a sweet kick to it because of the macadamia.

It was an excellent meal. All the necessary elements of a great experience were there.

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From the start to the finish, the experience was amazing. CAFE FLEUR is a welcome addition to the PAMPANGA Food Scene. The service was impeccable and the knowledge of the staff about each dish was spot on. None of that usual generic answer. Rather, they would and could explain each dish pretty well.

L-463B Miranda St. Brgy Sto. Rosario

Angeles City, Pampanga
0995 313 8413
Across Imerex Plaza Hotel

Disclaimer: was invited to this restaurant. wrote this based on my experience.

For some time now, I have been hearing about an amazing banh mi restaurant up north. Somewhere in Pampanga, an ex-nobu chef started a small eatery that sells Vietnamese Cuisine. From a simple stall to a landmark, BANH MI opens its doors to the foodies in PAMPANGA.

Chef Rex Soriano chose to open a small eatery in his home town. After a few years, this has ballooned into a fixture that must be visited when in Angeles City. Just a couple of street away from Chef Sau's Cafe Fleur, BANH MI is an excellent hangout place that exudes a industrial minimalist yet artsy feel.

Since this was the third stop of the Pampanga Food Trip, I felt a little bit full already. Still, I was pretty amazed with the simple dishes and menu belt out by Chef Rex. Starting with the GOI GA (175Php), this Vietnamese Salad is light and the miso dressing simple.

Honestly, I don't like fresh spring rolls but I did enjoy this version. The house made meat cuts were perfect alongside the fresh ingredients. The addition of crispy pork rinds works well that it gave the dish a different dimension. The peanut sauce made it a joy to eat. Not too sweet and it complimented it well. I think I must have finish a whole plate all to myself.

The star of the night would be the BANH MI. All of the cold cuts were made in house. The ingredients were fresh and the bread perfectly baked. Each bite would remind me of a perfect ratio between meat, vegetables and bread.

Simple yet delicious. No need to use the additional sauces on the side. This one is a winner.

Just beside it is a newer concept that Chef Rex is making. The KOOBIDEH is your basic chicken kabab. This persian dish is an amazing way to enjoy something different.

Although not officially opened yet, this hole in the wall concept is definitely a welcome treat. Partnered with a couple of grilled vegetables and a simple sauce, this chicken kabab is simple yet delicious. I can't wait for it to fully open to the public.

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BANH MI in PAMPANGA is a nice place to relax and enjoy some Vietnamese Cooking. Alongside with the about to open KOOBIDEH, this would be the perfect out of town restaurant to visit when in Angeles.

RELATED LINKS:
CHEF Sau's CAFE FLEUR
House of Chops in Pampanga

BANH MI VIETNAMESE EATERY / KOOBIDEH
1-1 pacimar estate jesus st.,
Pulungbulu, 2009 Angeles City, Pampanga

0999 817 7896

Opens from Monday-Saturday
12noon-9pm

Disclaimer: was invited to this restaurant. wrote this based on my experience.

Variety is an important part of life. Nothing is constant and this is a good thing when it comes to food. This coming June and July, the CAFE at the HYATT in Manila would be serving its patrons two different and very distinct food festivals. The CANTONESE FOOD FESTIVAL starting JUNE 14 and the INDIAN FOOD FESTIVAL starting July 17.

The Cafe, located at the ground floor of the Hyatt Hotel City of Dreams, is an excellent place to enjoy and partake of good food and excellent service. Once you enter you are greeted and escorted to your table. As you pass the long buffet line, you can't help but wonder why only now. Cozy circular booths are available and even private rooms for the discerning guests. The Cafe is an interactive kitchen. If one wants something, they make it happen. That is what makes the CAFE special.

Right from the get go, a barrage of appetizers are available in a huge section in the middle of the hall. Different types of salads, greens and dips are placed for your heart's content. Freshness is an important part so I was pleased when I saw a small wooden pot that contains different herbs that you could pluck and get right there and then. If you aren't familiar with the how's, don't worry as you could request the staff to make your very own healthy salad.

The Japanese section is also impressive. Here, you get to ask for your personalized donburis or rice bowl and even pick a couple of edamame to start.

You get to have a choice of aburis and different Japanese rolls. If that is not for you, you could request for some salmon or tuna slices. Here, they don't served it cut on a plate. Rather, they slice it when you request for it. Making sure that the standard of freshness is maintained.

Aside from the different Japanese starters, there are an abundant choice of cheese and cold cuts ready for the taking. More than the crostinis and other delicacies, you have an unlimited supply of JAMON. This salty and thinly sliced pieces of meat is a joy to eat. Partner it with different cheeses, bread and some sparkling wine and you are good to go.

Living up to its fame, they have live action stations. One of the most visited is the pasta and pizza section.

Here, you could ask for any noodle dish you may want to try out. For something light, maybe an Aglio et olio which basically means garlic and oil. Add some chili peppers for some heat.

Aside from the stations that houses the cooked dishes like tempura or that amazing corn dog or even sisig, I enjoyed the fresh seafood area. Here, you could ask for the shrimps, clams and shells to be cooked based on your preference. Personally though, I like them fresh with a little bit of lemon and some hot sauce.

One crowd favorite would have to be the carving area. Here the HUGE BEEF is sliced and even other roast meat are served. The meat are so tender and the sauces so beautifully done, I am seriously drooling right now just remembering it.

Also part of this station are the different skewers, lamb, and other meats that you may want or request to be cooked.

Aside from this lineup, the different food festival would be able to tickle your fancy. You get to have more dishes to choose from. From June 14-19 the CAFE would be having their CANTONESE FOOD FESTIVAL. Chinese food galore.

During this event, the restaurant would be inviting CANTONESE CHEFS Xi Qing and Zhao Pan Fei to cook for the guests and showcase their culinary talents.

We were given a little sneak peak into the different dishes that they plan to serve and I must say the patrons of this buffet would be in for a treat.

I personally enjoyed the roasted part of the meal as they plan to include some pork, chicken and even ribs masterfully cooked into that specific Chinese cooking.

The following month from July 17 to the 24th, the CAFE would be hosting excellent Indian Chefs for the INDIAN FOOD FESTIVAL.

Indian delicacies would be served including Aloo Chat, Paneer Makhani and even kebabs and curries. Don't worry if you don't know or even can't pronounce the different dishes. I can assure you that they taste wonderful as the spices are all legit and excites the senses.

To end the meal, don't forget to browse through the long dessert spread and get from their soft serve ice cream. Also, kids and kids at heart would appreciate the different chocolate based goodies that their pastry chef conjured up. Delicious.

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Again, I can't wait for CAFE at The HYATT's up and coming food festivals. The Cantonese Food Festival on June 14-19 and the Indian Food Festival from July 17-24. Even without these food festivals, I will definitely return. Hope to see you guys there.

CAFE at The HYATT CITY OF DREAMS

G/F HYATT CITY OF DREAMS

Asean Avenue Cor Roxas Boulevard

Entertainment City, Paranaque, Metro Manila

Contact them at (632)691-1234

Hotel Website

Facebook

Breakfast at 1,188 Php,

Lunch at 1,388/1,488/1,988,

Dinner at 1,888/1,988 Php Nett.

P.S.

In case you guys want a glass of Iced Tea. Mention the promo code CIT1701-H and follow/like all the social media accounts of @hyattcityofdreamsmanila / @hyattcodmanila

Disclaimer: was invited to this event. Wrote this based on my experience.

On its 10th year, MAFBEX is ongoing in the World Trade Center in Manila. From June 8-12, the World Trade Center in Manila was transformed into a gathering of different booths to promote the food and beverage industry in the Philippines.

During this 5 day, there are a lot of things to be expected.

I was able to snatch a floor plan and it seems there are a lot of things in stored for the different patrons going to this event.

Right from the get go, you are greeted by different food stalls that would entice you and even give you a little hint as to what the the food industry is cooking up.
Aside from the different exhibitors, there are a lot of learning experience as well.

Day 1

Day 2

Day 3

Day 4

Day 5

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For the entire duration of the exhibit, there would be CHEFS of the WORLD, SEMINARS, FRANCHISING ZONE, COOKING SHOWS. The highlight would be the FLAIR CUP COMPETITION on JUNE 11.

Disclaimer: Food in the Bag is an official media partner of MAFBEX 2016

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