Food In The Bag

Sometimes desires can get the best of us. It could be gadgets but for some it's food. I am no exception. I had been looking and craving for INDIAN CUISINE ever since the world street food congress was held in Manila. A couple recommendations and ROYAL INDIAN CURRY HOUSE in MAKATI made it to my list.

Located in Poblacion, Makati, RICH has been making the rounds online. Visiting on a Sunday lunch made the drive perfect. Just in case you're a night owl, this restaurant is open until the wee hours of the night to cater to everyone's after party delight. For guests that are not into spicy cuisine, rest assured that you could request for the food to be mild, moderate or spicy.

Starting with something familiar, the ROTI CHANAI (229Php) is a natbread usually found in Malaysia and Singapore that is served with curry. The bread is a little oily while the curry is similar to other restaurants in the metro. Good but nothing special.

The HYDERABADI BIRYANI (499Php) is a specialty according to the staff. Cuts of lamb along with basmati rice is cooked slowly over low flame. Making sure that the flavors are sealed in, this dish may take awhile to be served. In terms of flavor, it was a little spicy but the lamb was present in each bite. Having to mix this dish with plain rice made the flavor just right for me.

A well known dish, the CHICKEN TIKKA (399Php) came highly recommended. Marinated in yoghurt and other spices, I felt that the chicken was served a little dry. Maybe they could serve it on a different platter as the hot plate dried the meat a bit.

It would be a waste of visit, if their curries were not tried out. Two version of their lababdar, the CHICKEN (399Php) and the PANEER (349Php) were must tries. The creamy and spicy tomato gravy gave these dishes flavor. The chicken though tasted like the tikka. It seems the seasoning were almost if not, the same. The Paneer or fresh cheese, gave the rich sauce balance. Even if this was a vegetarian delight, personal preference would point me to the PANEER LABABDAR.

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The ROYAL INDIAN CURRY HOUSE definitely by far is one of the INDIAN RESTAURANTS in the metro that has a lot to offer. Needless to say, the prices of the dishes are a little bit on the high end. I went there alone and my bill was around 2,500Php (in hindsight, I ordered for 2 hungry people). It would be better to visit with friends so that you could taste more dishes. The flavor of the dishes were just okay for me. I think my expectation got the best of me.

ROYAL INDIAN CURRY HOUSE
General Luna Street, Poblacion,
Makati City, Metro Manila
Near Century City Mall.

Disclaimer: wrote this based on my experience. paid for my meals.

EMPANADA. Ever since I was a kid, I would always have some snack from my mom's bag. Hence, the name Food in The Bag. One of them being Empanadas. It's basically a whole meal in itself.

No wonder, PASTRY AMOIRE created some and wanted to share it to everyone. From the creators of amazing desserts, 6 different kinds of empanadas greeted me as I returned back home. BEEF QUESO PMODORO, CHICKEN ALA CREMA, PORK BALSAMICO ADOBO, SPICY SPANISH CHORIZO, SMOKED SARDINES PATE and SPICY TINAPA in TOMATO SAUCE.

I would have to say that I enjoyed the Spicy Tinapa. It had a little kick in it and was also a little smoky. In general, the empanadas were flaky and had the right kind of crust. It was actually filing and quite heavy for me. After a couple, I couldn't take it anymore. I would suggest that you eat them fresh and right off the box. If not, place them in the ref and have them in the toaster for a few minutes.

BUT, PASTRY AMOIRE is known more for their buns. I would suggest that you get one with the chocolate chips on top. Moist, and super chocolatey. Perfect to nuke them in the microwave or toaster then add a scoop of ice cream. Deadly. Don't get me started with the one covered with bacon.

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These empanadas would range from 65 to 80Php a piece. Of course if you order more, they give a little discount. On July 22-24, Pastry Amoire would be in BGC for the Gourmand Market. 11am-11pm at Bonifacio High Street. Cheers.

PASTRY AMOIRE
09478658634
pastryamoire@gmail.com
2/F Ivory Building El Grande Ave,
BF Homes, Paranaque, Metro Manila
facebook

Disclaimer: wrote this based on my experience. These goodies were compliments of Pastry Amoire.

The excitement at Adobo Movement events comes full circle thanks to the adobo magic that happens at home. In home kitchens, everyone is practically his or her own adobo master. All it takes to whip your own specialty of the yummy ulam is any type of meat and vegetable, marinated in or cooked with at least two of the three main Datu Puti products: vinegar, soy sauce, and patis (fish sauce).

For those who want a quick-to serve option with various flavors, Datu Puti has actually come up with ready adobo mixes. The Datu Puti Adobo Mixes has four varieties: Pininyahang Adobo Sauce which represents Adobong Luzon; Spicy Adobo, which is adobong may sipa; Humba Sauce, which represents Adobong Bisaya or the Visayan rendition; and Adobo Sa Gata or Adobong Bicolano, which brings to life the Coco-based flavor the region is known for.

If you’re keen on supporting the Datu Puti Adobo Movement, brave the kitchen and make your own signature adobo today. And, sign the petition at www.adobomovement.com to officially count yourself in on Team Adobo.With your dish, let’s all volt in to make adobo truly the home fave and the pambansang ulam.

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Disclaimer: Press release. Photos are mine.

Quick and easy. That was my impression of QUEST HOTEL in CEBU. The place looks new and it seems to be a 3 star hotel perfect for a tourist or a long staying guest.

A few weeks back, I was billeted at the QUEST HOTEL in CEBU CITY. Just a standard room with a queen bed. Although the check in time was around 2pm, I was lucky enough to get a room by 12noon. I got there pretty early and they just notified via sms when my room was ready. I realized that this hotel is popular with business people since it was centrally located in the city. The fact that it is a stone's throw from Ayala mall makes the location ideal. Furthermore, the prices on the rooms are affordable. The lowest being around 3,000 Php. Not bad.

The room is simple as it has a mini bar with small ref and a cabinet for luggage. The washroom is also fine as it has a shower and a toilet with bidet. With regards to the bed, it was comfortable and the cable tv was a welcome treat as well.

In terms of amenities, they have a floor dedicated to function rooms, a swimming pool, and even a modest gym.

The next time I see myself in CEBU, I think I could stay here if I am always out and seeing the sights. The room rates are affordable and the service pleasant. The breakfast buffet was plain since it only offers the essentials. Room service was prompt and decent.

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Price wise, you can't beat QUEST HOTEL in CEBU. Usually, the range of rates they offer would be the same with other hostels without the amenities and the privacy. Definitely a hotel you could go back to.

QUEST HOTEL CEBU
Archbishop Reyes Ave, Cebu City, Cebu, Philippines
+63 32 402 5999

Disclaimer: Room was courtesy of my friend not related to the hotel. Wrote this based on my experience.

There are only two things that wakes me up early in the morning. An episode of Game of Thrones and good food. One weekend, it was the latter that had me get up from my snugly bed and I found myself driving to EASTWOOD.
Hello CAFE ENYE.

Located in the ground floor of Excelsior and just beside healthy options, this restaurant is unassuming and simple as one could be. Different dishes lined up a makeshift buffet table as friends and family partake on a delicious meal.

To celebrate the weekend, CAFE ENYE hosted a Brunch to get the word out. CAFE ENYE is having unlimited mimosas and bloody mary's for the dining public. Needless to say, I had 7 glasses of these babies and was a little bit tipsy after. This would possible be one of the reasons why I would love to go back. The booze and good food.

Different starters greeted the guests as they embarked on a mini gastronomical adventure. Since alcohol was involved it would be prudent to protect one's self by eating some oily dishes first. Based on studies, oil would coat your stomach lining. Hence, the absorption of the alcohol would slow down and decrease. The Croquettes would be perfect for this. A little addicting, the potatoish gooey middle reminds me of a childhood favorite. For something more heavy, one could go for the PATATAS BRAVAS. Drizzled with Sofrito Aioli and harissa, this one goes well with the mimosas.

A little garlicky, the GAMABAS ENYE STYLE is something shrimp lovers would enjoy. Partner it with the CILANTRO MUSSELS and CLAMS and you would definitely have a pleasant time.

If you are not a rice eater, fret not since CAFE ENYE serves CUBANO. These panini looking sandwiches could either have mahi-mahi or grilled marinated beef. I would go for the latter as the chimichuri and cheese works hand in hand to make it a delicious dish.

A little bit on the middle Eastern cuisine, the CHICKEN MOJO SKEWERS could make your day. Adding the cilantro yogurt on top balances out the spices used to make this dish. 1 cup of rice is not enough.

For Filipino food lovers, the home cured BEEF TAPA from CAFE ENYE would suit you well. Not on the sweet side, these tapas are tender and moist.

My favorite though would be the SPANISH BREAKFAST PLATE. This is a behemoth and has a plethora of choice viands on top. Spanish style toast, crispy bacon, Spanish Chorizo, backed beans and grilled tomatoes. The chorizo is definitely a must. Adding bacon made this plate perfect.

Aside from the food, the ambiance was laid back and relaxed. This place is a gem hidden in plain sight.

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Simple dishes done right. That is my impression of CAFE ENYE. Knowing that they can deliver delicious dishes is a plus that would make anyone go back for more. Cheers for the weekend.

CAFE ENYE
Ground Floor Excelsior Building,
Eastwood, Quezon City
7am to 1am
Facebook

Note: unlimited mimosas and bloody mary's could be availed
by adding 199Php from the brunch menu during the weekends from 9am to 2pm.

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

Steak is steak. Being more than just a simple dish, steak is served based on preference and choice. I believe that WOLFGANG'S STEAKHOUSE makes it their business to make your meal a delicious experience. One of the most anticipated steak restaurant that opened up in the metro is WOLFGANG'S STEAKHOUSE.

Located on the second floor of The RESORTS WORLD MANILA, WOLFGANG'S STEAKHOUSE is an internationally acclaimed and awarded restaurant known for their steaks. Being the first in the country, WOLFGANG'S goes above and beyond to treat its patrons to a feast for the senses.

Aside from the luxurious decors and spacious seating space, Wolfgang's has a private whisky and cigar room filled with different liquors. If privacy is warranted, there is a private function room just behind the long wall wine cellar.

For the food enthusiasts, the most important room would be the ice box. Around 10 tons of high grade meat is stored to dry age and become the perfect steak. Being properly matured, the flavors are well kept and perfect for the discerning guests.

NO steakhouse would be complete without any alcohol. At WOLFGANG'S, their bar is stocked up to the sky. Different bottles of liquor are on hand and is ready for your choice drink. A Russian Mixologist is present to make the perfect drink based on your preference and mood.

Appetizers makes the meal. It is there to provide the diners a little taste of things to come. Here, they make them as deadly as the main dishes.

For something semi-healthy, one would enjoy the WOLFGANG'S SALAD. Homemade bacon is mixed alongside shrimps and tomatoes and other vegetables. A nice welcome dish for anyone. Personally, the ONION RINGS is a must try. Coated with a light batter, the rings are huge and are deep fried perfectly.

Before the main event, top choices of side dishes were laid out. The traditional partner to any steak dinner would be the CREAMED SPINACH. At Wolfgang's, they have perfected and mastered the proper technique on how to cook this. I was surprised that the dish was well balanced and not overwhelming.

A crowd favorite though would be the GERMAN POTATOES. Made with bacon grease, this dish is definitely a monster. One can't help but get more as the potatoes underwent different cooking methods.

Aside from a smooth mashed potatoes, the CANADIAN BACON must not be missed. The proportion of the meat to the fat and the salty flavor is just overwhelming. This would go well with rice and eggs on any day.

Bigger than a human head, WOLFGANG'S PRIME RIB was the star of the night. THICK and cooked properly, sear marks were evenly distributed. Ask that it be served medium rare so as to maximize the flavor and the bite feel.

For a more classic feel, go for the PORTERHOUSE. WOLFGANG'S STEAK HOUSE is known for their PORTERHOUSE. The T BONE SHAPED STEAK has a huge amount of tenderloin present.

Thick and cooked with butter mixed in with its natural juices, this steak is arguable the best seller of WOLFGANG'S. This is the reason why a lot raved about this restaurant.

DESSERT is an important part of any meal. AT WOLFGANG'S, they make sure that you don't go overboard but enjoy the meal properly. Different cakes were served to have that sweet ending. My top pick would have to be the pecan cake. Surprisingly, it wasn't overly sweet. Compared to other bake shops, the nuts were not dipped and coated with too much sugar. Thus, making the cake perfect to eat with coffee. Aside from the cheesecake, the chocolate and the key lime pie also works well with the fruits served.

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DURING the WEEKENDS, WOLFGANG'S STEAKHOUSE will be serving PRIME RIBS. This huge piece of meat would be accompanied with creamed spinach, mashed potatoes and 3 pints of beer. Live music would also be played by a band to make the mood festive. Price of the PRIME RIB would depend on the market value which would range around 8,000Php. The amount of meat is actually good for 3-4 hungry persons.

WOLFGANG'S STEAKHOUSE
By Wolfgang Zweiner

2nd floor, Resorts World Manila,
Newport City, Pasay City,
Metro Manila
0920 821 9247
http://www.wolfgangssteakhouse.net/

** Arguably, the prices of the dishes are little bit on the high end. Expectations must be met and Wolfgang's is working towards it. I wrote this based on my experience. My meal was courtesy of Wolfgang's Steakhouse Ph.

Breakfast being the most important meal of the day tends to be a little boring for some. Personally, it is pretty hard for me to eat a lot during breakfast because my senses are still asleep and I don't have the appetite yet. I think MCDONALD'S wants to change that.

Introducing the DOUBLE CHOCO CRUMBLE HOT CAKES. These hotcakes were drizzled with choco malt and topped with cookie crumble. Honestly, I thought that I would be turned off by the overly sweet nature of the breakfast dish from Mcdonald's.

One bite and I was glad that I was wrong. The toppings didn't make the hotcakes overly sweet. In fact, they want you to use the maple syrup to balance the flavor out. It works.

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So, head on over to your nearest Mcdonald's and try this new baby out.

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

The perfect drinking place. That is what an Izakaya is. A neighborhood bar that is the go to place after work. Delicious Japanese food served alongside beer and sake. This Tuesday, July 12, 2016, the Raintree Group, in collaboration with PIGLET from Tokyo, Japan, is opening CHOTTO MATTE and IZAKAYA SENSU to the dining public.

Strategically located in NET PARK, BONIFACIO GLOBAL CITY, this concept was brought in to meet guests longing for a place to indulge and relax after work. Furthermore, no need to worry about where you would stay as you could basically cross order from both restaurants. To put it plainly, CHOTTO MATTE, which means "wait a moment", is the bar area while IZAKAYA SENSU is the dining place. The two concepts intertwine and compliment each other.

The press preview, held just recently, showed the prowess and the depth that both establishments have. CHOTTO MATTE, being the genius that it is, has a plethora of choice drinks that would make any alcohol lover jump for joy. Starting out strong, HIGHBALLS were served right there and then. Complementing these drinks would be different high grade sakes. For something on the sweet side, FLAVORED SAKES would be your top choice. Crowd favorites would include tangerine and plum. For first timers, the orange sake is a safe choice.

To accompany the drinks, Japanese Bar Chow was served. One could start with the grilled edamame. You could say that this is the Japanese version of club peanuts. You crack the shell open and eat the green legumes inside.

A wonderful treat was the SICHIMI AGE. This lightly fried chicken hearts and gizzards were marinated with Japanese 7 Spice. Not really a fan of such but one bite in and I was impressed. The texture and the flavor surprised me and caught myself getting more than I should have. I couldn't stop. This is definitely a must try dish.

Aside from the heart and the gizzard, another dish to order would be the SOBA. Their version has the right bite and texture. With the addition of tomatoes, one would say that this is a refreshing noodle dish. Each slurp left me wanting for more.

Something familiar would be the SENSU KARA-AGE. This sesame crusted fried chicken has a crunchy outside and a moist and tender inside. Lovely.

One thing that separates great Japanese restaurants from mediocrity would be the freshness of their dishes. A Special OMAKASE (chef's choices) would be the ideal seafood platter that demonstrates this. 11 different kinds of sashimi are placed elegantly on the plate to entice the guests.

Adventurous foodies would enjoy the UNI IKA "RUIBE". Sea urchin "ice candy" frozen and wrapped in squid. The Squid had a bite but it wasn't rubbery. The uni perfectly melts and weirdly enough goes well with the squid.

A play on flavors, chefs are sometimes given freehand to create something off the beaten path. It pushes their creativity to the limits. I enjoyed the seared tuna marinated with different Japanese seasoning.

Here, an assortment of edamame, avocados, roe, and uni were wrapped up to give a lighter touch.

Definitely one of their specialty, the SENSU ROLL would make anyone swirl with delight. A combination of two rolls in one, you get more flavor profile than a typical roll. One is made with tempura asparagus, spicy tuna, green chili slice and unagi sauce. The other one has crabmeat mayonnaise, yuzu skin, cucumber with mangoes and flying fish roe on top.

An IZAKAYA would not be complete without grilled sticks. Assorted yakitori goes well with any drinks they serve.

If there are only 2 variants to try, it must be the chicken skin and the enoki mushrooms wrapped in bacon. The chicken skin has crunchy exteriors with a slight salty taste. The mushrooms, on the other hand, provided a little bite giving way to a play in mouth feel.

Something different would be the SENSU TAMAGO. Simply put, these are sweetened eggs. Created like a souffle, the sweetness of the egg was brought out. The texture is almost like a Japanese Cheesecake. This gave the diners a perfect way to end the meal.

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One could never go wrong with fresh ingredients and quality workmanship. At CHOTTO MATTE and IZAKAYA SENSU, there are no wrong decisions. The ambiance of the place alongside the food and drinks would make it the ideal go to restaurant for a night of unwinding.

CHOTTO MATTE
IZAKAYA SENSU

Ground Floor, NET PARK,
Bonifacio Global City,
Taguig City, Metro Manila

Disclaimer: was invited to the preview. wrote this based on my experience. Go for the Gizzards and the Soba, you won't regret it.

I was surprised with the dishes served by a new restaurant in Bonifacio Global City. Everything was done well. I think I might have underestimated PALATE.
LOCATED in the newest retail area in BONIFACIO GLOBAL CITY, PALATE RESTAURANT is spearheaded by Executive Chef Katrina Torres. This chef is a genius in the kitchen. Having been able to train outside the country, her culinary techniques were honed perfectly.

To prepare the appetite, one could start with the MUSHROOM SOUP (235Php). 3 different types of mushrooms were used to create this dish. Topped with fried enoki and with real bits, you won't go wrong ordering this. Umami is present making it savory and flavorful.

The BEET SALAD is a wonderful surprise. Granted that I tend to shy away from anything vegetables, this had me eat and finish the entire plate.

The beet was cooked in such a way that the earthy flavor was removed entirely. It was replaced by a sweet note right in the center. The soft-boiled egg produced the liquid yolk that blended well with the goat cheese and lemon vinaigrette. This is delicious. Plain, fresh and simple.

The WATERMELON with feta, balsamic and honey caviar is refreshing.

Who would have thought to make watermelon as a base ingredient for a salad? At first look the cubes looked like ice. Rather, they are chilled watermelon. Sweet and fresh. The feta alongside the honey and balsamic created an interesting sweet and sour flavor making the flavor profile light and refreshing.

The PROSCUITTO FLATBREAD had the right idea. Having the meat with mascarpone, arugula and parmesan would make it into the perfect combination. However, I would have liked it more if the base of the flatbread isn't that chewy. Other than that, it is perfectly fine.

Masterfully done, the SALMON was pan-seared using the correct techniques. The meat is evenly cooked all throughout. The skin has a little crunch while the salmon had its flavors come out naturally. Accompanied by market vegetables and pea puree, this is instagram and taste buds worthy

Using French cooking skills, the BEEF BOURGUIGNON was served. Red wine was braised with bacon, onions and mushroom creating a thick pasta sauce. This dish might not be for everyone but it sure is perfect for wine drinkers.

The CHICKEN ROULADE was presented as if it was on a blank art canvass. The chef made the dish presentation elegant and mouth watering that it would first make your eyes drool.

The chicken was moist and tender. The chorizo cream cheese inside was interesting. Salty yet wonderfully smooth. The romesco sauce surrounds the dish making it balance.

Dessert is also another part of PALATE that would make anyone come back for more. The FROZEN CREME BRULEE has a caramel nest, vanilla cremeux and assorted fruits. This one had two types of bananas. One fried and another one glazed. The brulee in itself is not too sweet. Since there is a caramel nest, this would give the dish the right amount of sweetness based on your preference.

The CHURROS was simple but the sauces are not. One is an Almond de leche. Sweet and light. The other is spiced chocolate. On the dark side, it gives a little heat.

A palate cleanser of strawberry and basil was served to give us time to clear things up with our taste buds.

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PALATE RESTAURANT might seem intimidating. From the outside, you might see a restaurant that might cost a lot to eat at. For me, it is not. The dishes were masterfully created. The execution is spot on. Prices are competitive with other restaurants in the area. I won't think twice going back here. Cheers.

PALATE RESTAURANT
2nd Floor
BGC UPTOWN PARADE
Bonifacio Global City, Taguig City,
Metro Manila

Disclaimer: wrote this based on my experience. was invited to try out the dishes from Palate.

One thing always leads to another. Hence, APPLEBEE'S recently opened another branch in Quezon City. Located in the Citywalk area of Eastwood, APPLEBEE'S is a welcome addition to the restaurant vibe in the metro.

Unassuming and somewhat hidden in plain sight, the newest restaurant in Eastwood is nestled on a second floor of what will be IHOP. Don't worry as they are currently installing elevators to help the guests enter the restaurant and not use the stairs.

A well stocked bar is also located in the alfresco area of APPLEBEE'S.
Here, they have a plethora of cocktails to choose from. Perfect to spend a lazy afternoon or a night of unwinding.

To start the meal, one could go for the SRIRACHA SHRIMPS. Crunchy and coated with a spicy sauce, this is pretty good. I liked the seasoning and the fact that it was not overwhelming.

Salads are also masterfully done in APPLEBEE'S. You could choose to make your own but having an Sweet Asian flavored dressing would work. Grilled shrimps would make a perfect add on as well.

A crowd favorite, the WONTON TACO is screaming with texture and flavor. Wonton wrappers were deep fried to create a shell. A little on the sweet side, this could pass off as an Asian Mexican flavor fusion.

Surprisingly, the MEATBALLS were soft, delicious and flavorful. Compared to other restaurants, APPLEBEE'S version has real meat flavor. Having some tomato sauce also helped it out.

The 4 Cheese Mac and Cheese would be perfect for kids and kids at heart. The cheesy flavor works well with the Honey Pepper Chicken Tenders. I could see myself going back just because of this dish and the tacos!

Uniquely APPLEBEE'S, the QUESADILLA BURGER. The juicy burger went well with cheese and the quesadilla wrap. Tender and delightfully good. Yummy.

The BBQ PORK RIBS is somewhat different from others that I have tasted. Usually, it would be fall off the bones and could have been a little overcooked. Their version has tender meat but it still sticks to the bones, making it easier to eat with your hands.

I also like the fact that APPLEBEE'S offer meals less than 600 calories. One of them is this 3 cheese with chicken and a side salad. A little lighter compared to the 4 cheese, I was pleased with how filling this meal was even if it was less than 600 calories.

APPLEBEE'S has a lot of playful desserts. From an ice creamed black forest mug to a butter pecan blondie, you could get what your taste buds would crave for.

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APPLEBEE'S is now open in EASTWOOD CITY WALK in Quezon City. Affordable and quality dishes done right. Cheers.

RELATED LINKS:
APPLEBEE'S in BGC

APPLEBEE'S
Eastwood City Walk
Quezon City, Metro Manila

Disclaimer:was invited. wrote this based on my experience

Once I started learning that food is more than just nutrition and a need, I realized that spices and flavors intertwine and work together to create the perfect dish. Of course this is subjective and yet, experience plays a huge factor in how people react or enjoy their food. After all is said and done, I believe variety is the main component of being happy. One of the most flavorful and spice filled cuisine that I have experienced would be INDIAN FOOD. Being able to deliver flavors from both end of the spectrum, Indian Cuisine definitely has the variety aspect to make anyone enjoy their meal.

Starting July 17th to the 24th, CAFE at The HYATT HOTEL in CITY OF DREAMS MANILA is having the INDIAN FOOD FESTIVAL. Coined as the ROAD to GURGAON, Hyatt brought in Chef AJITH KUMAR from Hyatt New Delhi to showcase the vast dishes that Indian cuisine has to offer.

Making use of fresh ingredients and a plethora of spices, the team of HYATT made sure to produce the most authentic flavors with regards to INDIAN Cuisine.

To start, freshly baked Indian breads like papadum and roti welcomed the guests to the buffet spread.

Appetizers like Vegetarian Samosas and Aloo Tikaa or potato croquette would be the perfect starter for an Indian feast. As this coats and prepares the stomach for the adventure ahead.

Traditionally Indian Cuisine is viewed as spicy and a bit hot for the Filipinos and other Asian palettes, as such, the chefs toned down the dishes a bit without sacrificing the flavor profiles.

Different types of curries and other delectable dishes were laid out in such a way that it is a feast for the senses. Starting from your eyes to your nose and all the way to your mouth.

To give you a proper greeting, the TOMATO TULSI KA SHORBA or tomato soup is prepared in such a way that it isn't heavy nor dragging. It just helps your taste buds get accustomed to the spice-filled nature of the dishes to come.

The CHICKEN Curry would definitely be something familiar. Speaking of chicken, the Chicken Tikka is a must try. Properly marinated, one would appreciate the moist and tender meat coupled with Indian spices.

Personally, I enjoyed the MUTTON GOSHT ROGAN. This lamb dish is a specialty that would go well with any of the Indian breads or biryani.

When it comes to seafood, the PRAWN CURRY was pretty good. The Indian flavors were there but the mango sort of balanced it out. Making the dish somewhat neutral. Another must eat dish would be the PANEER MAKHANI. Basically this tofu like cubes are actually made from cottage cheese simmered in tomato sauce. Use the bread to scoop up the sauce and the cheese. Then, you'll understand.

Fish lovers would enjoy the BAKED TREVALLY with MUSTARD YOGHURT. This huge fish is very flavorful that you might get a bit surprised at first bite. The yoghurt flavor was absorbed by the meat making it creamier.

To help balance the spiciness of the dishes, a RAITA STATION was put up. This basically has different fresh vegetables and yoghurt and even seasoned rice to mellow down the kick and make everything flow just right.

Surprisingly, there are also dessert dishes that had an Indian flare. The Carrot Halwa has a mild sweetness that was somewhat in the middle of the range. I enjoyed it even if it was made out of carrots. The Gulab Jamun and Rice Kheer Barfi were a bit too sweet for me.

The great thing about the INDIAN FOOD FESTIVAL at THE HYATT is that they have a lot more in store for diners. Aside from the INDIAN SECTION, guests could choose from the Chinese, Grilled, Salads, Caviar, Cold Cuts and Cheese, Japanese section and a long dessert spread.

PRO TIP: Go on a Sunday and indulge. "THE BEAST" MAYURA WAGYU BEEF is definitely a must try.

Remember, mix and match. ENJOY!

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The ROAD to GURGAON, INDIA would run from July 17-24, 2016. For lunch and dinner buffet, regular rates would apply. (Php 1,388 / 1,888 nett). Metrobank Card Holders get 25% DISCOUNTS at the CAFE and CLUB ROOM accommodations. (June1-Aug31, 2016).

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

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

A must place to pig out, FAT DADDY'S in BURGOS CIRLCE, BGC is a gem in plain sight. Already their second branch (after Marikina), FAT DADDY'S SMOKEHOUSE enjoy a following among foodies. Looking in, the place seems simple and neat. BUT, this is where you go to enjoy good food and better company. Diners will rejoice with all the MANLY dishes they serve.

Starting strong, you might want to try one of their famous milkshake. The SMOKEY MAPLE BACON (150Php). A nice blend of sweet and salty all rolled into one cold drink.

Trying to be healthy, FAT DADDY'S serve salads with a little oily twist. These dishes would be perfect for someone that is trying to go on a diet but still loves bacon.

Something to warm up the taste buds, the WILD MUSHROOM SOUP would do the trick. Three different kinds were used to create this dish. Crispy bits would greet you as you take the first spoonful.

Something that I personally enjoyed was the CRISPY FRIED PICKLES (165Php). Huge cuts of pickles were deep fried to perfection. Making me one happy camper.

A couple more deep fried starters that put FAT DADDY'S on the map would be the HOT PORK POPPERS (175Php) and the BUTTERMILK FRIED LIVERS (185Php).

Rubbed Pork belly was used to make the poppers more flavorful. Partnering it with the vinegar sauce would make someone crave for rice. Another interesting and well executed dish, the LIVER was pretty good. The use of the buttermilk and other seasoning was able to mellow down the strong flavors.

Cheesy dishes would make great comfort food. FAT DADDY'S makes them pretty well.

The HOT MESS (360Php) and the MAC and 4 CHEESE (320Php) are classic examples of what hot cheese dishes should be. The Hot Mess is their version of mashed potato with loads of cheese, bacon and pulled pork on top. The MAC and CHEESE meanwhile, would fulfill your childhood fantasy of having amazing home made bacon with those macaroni. Cheesy, salty, damn GOOD!

For someone that is truly hungry, their main dishes would be your best bet.

The braised short ribs is slow cooked and is partnered with bourbon sauce. This gives it a little twang on the palette. On the other hand, one could go for some salmon or shrimps just to getaway from all the meat.

For a huge party, it would be better to go for their SMOKED and BARBECUE MEATS.

A whole range of flavors and meat experience would greet the diners. The Beef Brisket, hot links, bacon slab, and even a bacon slab. These are done right. You won't go wrong with any.

Side dishes would also be a welcome partner for the mains. I would suggest going for the dirty rice and the bacon and chives corn bread. The rice has a little bit of saltiness and the corn bread gives you a different mouth feel from all the meat.

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Dessert is a big thing in FAT DADDY'S. If there is only one dish for you to try, it must be the BACON and SMORES DIP. Homemade smoked bacon provides the salty component while the chocolate ganache and marshmallows give you that sweet ending.

FAT DADDY'S SMOKEHOUSE in BGC is that place where you want to go to if you want to pig out. Aside from smoked and barbecued meats, the starters are well executed. They also serve burgers and other pasta dishes for variety. These are delicious and yet very deadly. As with everything good, always keep things in moderation. Cheers.

FAT DADDY'S SMOKEHOUSE
Burgos Circle, Bonifacio Global City,
Taguig, Metro Manila

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

A foodie destination, BGC is in need of a serious dessert place. Thankfully Chef MIKO planned it all out and created FREEZER BURN.

Located just a few steps away from FOWL BREAD (which you can read here), CHEF MIKO ASPIRAS made a classic novelty into something wild and creative. Not just your ordinary ice cream shop, FREEZER BURN has interesting flavors that you won't normally see just anywhere in the metro.

Making COMPOSED DESSERTS or combining ice cream with something familiar to create delicious mixed sweet delights, FREEZER BURN lit up social media with their KETCHUP MAYO FRIES (295Php). One would have to admit that combining KETCHUP and MAYO is something like a thousand island dressing. Eating ice cream with fries would also be different for some. On the other hand, I love it. Ever since I was a kid I would eat my fries by dipping it into vanilla ice cream. What perfect way to expound on this by making the flavor of the ice cream into something familiar. FREEZER BURN didn't go over but made the flavor light to properly work well with the fries.

Another crowd favorite, G'DAY MATE (295Php) is a combination of BUTTER ICE CREAM and STICKY DATE PUDDING. The mix of the butter ice cream flavor and the pudding made it a delicious treat. Having some "injectable" sweet syrup makes this a perfect treat for sweet tooths.

A classic flavor, the BBPPBB (295Php) is FREEZER BURN'S take on a butter pecan and bananas. They created a browned butterpeacan ice cream served with peanut butter waffles and bananas.

MINT lovers would enjoy the THICK MINTS (295Php). Composed of Best Mint Stracciatella ice cream with 5 bite brownie. It's refreshing but it works.

For something safe, one could go for the OLA! (295Php). This is their chocolate ice cream partnered with churros. The ice cream is a bit heavy perfect for a dip like expecirience.

Aside from these flavors, FREEZER BURN has a couple more up its sleeve. If I were to go back, I believe I would try out the MORNING GLORY with its maple bacon ice cream and brioche toast. Also, another round of ketchup mayo fries would also be in my list.

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FREEZERBURN is an excellent concept. Perfect for Sweet loving dessert crazy Filipinos. My only concern is that the prices are a bit expensive for some but the flavors and the quality of these creations make it worth a try. Better to go in for take out. There are only a limited number of seats in the store.

RELATED LINKS:
FOWLBREAD: Delicious Chicken

FREEZER BURN
Bonifacio High Street.
Near Nike Store and right in front of Krispy Kreme.

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

Aiming for something greater, the CENTER for CULINARY ARTS MANILA partnered with INSTITUT CULINAIRE DISCIPLES ESCOFFIER to create a learning opportunity for Filipinos to master the essential techniques of French Cuisine. To celebrate the collaboration, the

MICHELIN-STAR FRENCH MASTER CHEF CHRISTIAN TETEDOIE was flown in to give an introductory class and grace a media event.

Demonstrating his skills in the kitchen, CHEF CHRISTIAN TETEDOIE didn't miss a beat as he explained and demonstrated the proper ins and outs of cooking two very delectable and iconic French dishes.

The first one was the PAN-SEARED FOIE GRAS with Rasberry Sauce and the other is the SCALLOPS PORCINI MUSHROOMS and Spice Butter.

After the demonstration, a realization came about. CHEF CHRISTIAN TETEDOIE is passionate about cooking. He loves it. He will not have lasted a long time in the culinary field much less be awarded with numerous citations and medals if he wasn't so. Those in attendance was able to experience this first hand. Upon learning that someone else would be cooking for lunch, he asked that he join the fun too. That is passion. Always wanting more and striving for more.

Everyone was actually surprised as he prepared, supervised and plated different dishes to be served that day.

The first one was the BAKED BACK of SALMON. Braised fennel with white wine and fish caviar sauce. The meat was evenly cooked all throughout making it moist. The addition of the fish caviar on top gave it a different bite. The fennel added a little sweetness to the dish.

The BEEF TENDERLOIN STRIPS was cooked in a "Rossini" style. Meaning to say, melted butter was used and that foie gras is present as well. At first sight, one would think that the meat might be a little dry but thankfully it wasn't. It was tender and the buttery essence was there. Bits of foie gras was scattered on the meat making it deadly but delicious.

For dessert, a caramelized upside down fresh mango tarte was served. This was the perfect dish to end the meal. Not too sweet and done right.

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Grateful. These actions would enable aspiring Filipino culinary talent to pursue their dreams. I think that is what CCA-ICDE wants to give. Opportunity to learn and be passionate about your love for cooking.

For those interested, the Pilot Classes for this FRENCH CULINARY PROGRAM will begin in September at the New CCA, Manila Campus located along H.V. dela Costa Street, Salcedo Village Makati City.

CCA MANILA
http://cca-manila.edu.ph/

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

MARCO POLO ORTIGAS recently teamed up with Marco Polo Plaza Cebu and Marco Polo Davao to bring together different dishes to entice the dining public. Different menus were created to rotate between these hotels forming a wonderful relationship with each other. From here, they would allow their guests to experience the culinary delights that each property has to offer.

If there was one drink to try at MARCO POLO, it would be this amazing EARL GRAPE ICED TEA. Different Marco Polo Hotels in the region created their best ice tea for their competition. This concoction won and is being served in different properties. Cold Earl Grey Tea serves as the base and is poured in a glass that contains grapes and elderflower infused ice cubes. Accompanying it are Turkish delights. Syrup is provided on the side to give the guests the opportunity to enjoy the drink based on their preference.

Pineapple and mango were combined to create Marco Polo Ortigas Manila's Pina Mania. The PINEAPPLE-MANGO Salad had a tamarind vinaigrette dressing. This gave the dish a little bit of sour flavor that blended well with the sweet tones from the fruits. Another dish that is definitely a FILIPINO favorite would be the CRISPY PATA. Making the dish more interesting, it was stuffed with FOIE GRAS. Having a pineapple salsa on the side, gave the dish contrasting flavors. The savory dish went well with the sweet salsa.

MARCO POLO PLAZA CEBU'S MANGO BANGO was created to bring a tropical twists to classic favorites. One of these dishes would be the Pasta Ravioli with Crabmeat and Mango. This interesting pasta dish was cooked al dente. The filling was properly sealed inside the pasta making it a joy to eat.

Another dish coming from Marco Polo Plaza Cebu would be the MANGO SURF and TURF. Beef tenderloin was cooked perfectly and had sake infused beef jus. It was moist and tender that it went well with the mash potato. The Grouper fish, on the other end, was equally delicious.

For dessert, the PINEAPPLE TAMALES and the CHEESECAKE and MANGO JAM CREME BRULEE were served. The Tamales had fillings of sticky rice and some sweet coconut shavings on top. The Cheesecake was smooth and the creme brulee wasn't too sweet.

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MARCO POLO ORTIGAS strives for the more and delivers with every bite. Because of their excellence, they were recently awarded 5 stars by the Department of Tourism. Congratulations MARCO POLO MANILA.

RELATED LINKS:
MARCO POLO ORTIGAS: The In depth Staycation guide
MARCO POLO ORTIGAS: The Cucina Buffet
MARCO POLO MANILA: LUNG HIN Chinese Restaurant

MARCO POLO ORTIGAS
(02) 720 7777
Meralco Avenue, Pasig City,
Metro Manila
FACEBOOK

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

When the words opulence, grandeur and Cantonese Cuisine are put into one sentence, XIU FINE CANTONESE DINING comes into mind. XIU which means elegance, gives its guests a taste of the good life. This new venture from the group that brought us Lugang Cafe, The Dessert Kitchen and Tuan Tuan, partnered with West Villa from Hong Kong to give it a unique and Hong Kong Styled Cuisine.

Bottomline, they want to bring Hong Kong closer to home in a relaxed and almost hotel like feel.

As guests enter the restaurant, they are greeted by live aquariums featuring fresh seafood catches of the day. A large light fixture, alongside different hues of gold and earthy tones, makes up the entire restaurant giving it a nice relaxed feel.

Not wanting to waste time, the kitchen created a storm by having delicious dishes brought out one by one. As with usual Chinese tradition, each dish is served one after another with rice at the end just before dessert.

Appetizers of Honey Glazed Prime Cut Char Siu and Cantonese Style Crispy Pork belly were brought out first. The Char Siu is a thick cut. Surprisingly, it wasn't dry but rather, it was tender and moist all throughout. The Pork belly had a nice ratio of fat to meat to crispy skin. Wonderfully done.

For the soup course, the DOUBLE BOILED FISH MAW and ALMOND SOUP was served. This was prepared and finished table side.

The Fish maw basically controls the buoyancy of the fish and is believed to be promote health when eaten. The liquid had the right balance of almond flavor that it was silky with each slurp. Other than the maw, different cuts of meat was also present and would be served separately.

Something delicious and different would be the BAKED STUFFED SEA CONCH cooked in a French Style. The conch was filled with a mix of its meat, curry, cheese and bacon. Right at the bottom would be mashed potato.

A crowd favorite, the STEWED US BEEF SHORT RIBS makes one beg for rice. Each bite would reveal a soft and tender beef cut. The sauce is slightly sweet that you would love to partner it with plain rice. This is extremely delicious.

To showcase their seafood mastery, the team brought out this BAKED LOBSTER with CHEESE.

The lobster meat wasn't overwhelmed by the cheese sauce. To put it plainly, you could still taste the flavor of the lobster distinctly from the cheese. That good.

Another seafood dish that must not be missed would be the STEAMED LAPU-LAPU. Cooked in a traditional style, the meat absorbed the flavors of the sauce making it more delicious. It wasn't overcooked as you could feel the meat melt in your mouth.

Chicken lovers would enjoy the PREMIUM SOY SAUCE HK Chicken in CLAY POT. The sauce has a sweetness to it making it enjoyable to both young and young at heart diners.

A Chinese meal will not be complete for Filipinos if there wasn't any Sweet and Sour Pork. At XIU, they figured out how to properly balance the flavors making it a delectable dish. Properly cooking it, XIU produced the right type of crunchy and tender sweet and sour pork dish.

Simple and straightforward, the CHINESE LETTUCE with shrimp paste was served tables side and in a clay pot. The lettuce was crunchy while the shrimp paste had a lighter flavor compared to the usual Filipino Bagoong. It wasn't as salty as one would expect and would give the taste buds a quick refresh.

A visit to XIU will not be complete without the WOK-FRIED CRAB with Garlic.

Cooked "Typhoon Shelter" Style, the crab is garlicky and would go well with rice.

Speaking off, the BAKED BLACK INK RICE was served. To make the experience complete, use the garlic bits from the crab dish and combine it with this black ink rice. This would produce the perfect meal ender.

For dessert, two dishes were served. The LONGEVITY BALL and the HOT RED BEAN SOUP.

One would hesitate to eat the Longevity ball as it is bigger than a tennis ball. This buchi like dessert is actually hollow and is basically pure skin. One must eat it immediately as after a few minutes, the shell hardens. On the other hand, the HOT RED BEAN SOUP gave a simple and didn't go over board with flavors. It was not sweet but just on the right side.

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Located at the former Lugang Cafe along Conneticut St. in Greenhills, XIU FINE CANTONESE DINING would start serving the public on July 29, 2016 Friday. The guests could expect a delicious and wonderful time experiencing Hong Kong right here in the country.

XIU
(Pronounced as Shoo)
Connecticut St., Northeast Greenhills, San Juan City, Metro Manila
Will open on July 29, 2016
www.xiu.com.ph

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

Every Saturday and Sunday, WOLFGANG'S STEAKHOUSE transforms into a relaxed atmosphere perfect for the family.

Located at the second floor of Resorts World Manila, WOLFGANG'S is the place to do your power meetings and long heavy lunch.

During weekends, WOLFGANG'S STEAKHOUSE has a PRIME RIB PROMO.

When you order a Prime Rib, you are given 3 pints of beer, creamed spinach and mashed potato alongside a couple of sauces. This is basically good for 3-4 hungry diners.

If in case it's a bit too much for you and your company, the PORTERHOUSE will not let you down.

This meaty baby is basically good for 2 guests wanting to enjoy a good slab of meat.
To go with it, I would suggest that you get the GERMAN POTATOES.

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More than just food and drinks, WOLFGANG'S provides impeccable service. Going here during the weekends would equate to a wonderful experience.

RELATED LINKS:

WOLFGANG'S in RESORTS WORLD MANILA

WOLFGANG'S STEAKHOUSE
By Wolfgang Zweiner
2nd floor, Resorts World Manila,
Newport City, Pasay City,
Metro Manila
0920 821 9247
http://www.wolfgangssteakhouse.net/
Disclaimer: wrote this based on my experience. was invited to this restaurant.

With the success of the WOLRD STREET FOOD CONGRESS 2016 (read about it here.). Celebrity Singaporean Foodie KF SEETOH brings the SINGAPORE to MANILA. You guessed it, MAKANSUTRA is COMING TO TOWN.

Seeing how Metro Manila is ready for the next big thing, KF SEETOH can"t help but promote HERITAGE STREET FOOD CULTURE. With foodies wanting more and more, he is bringing MAKANSUTRA to MANILA.

Here are the must ask questions, answered.

WHEN WILL IT OPEN? Sometime in SEPTEMBER, MAKANSUTRA MARKET will open in SM MEGAMALL. The place will be operating from 10 am to 10pm making sure everyone gets a piece of the pie.

PRICING? Dishes would be priced at around 100Php to 200Php making them affordable and accessible to the local market. Except for seasonal seafood like crabs and deep-sea fish item, diners would be able to get a heavy meal at around 300 Php per person. Not bad if you ask me.

WHAT WILL BE SERVED? 60 dishes from 12 different stalls would be offered to the hungry guests. The dining public can expect braised duck, bak kut teh or pork rib broth and even the famous GEYLANG CLAYPOT RICE. Halal food items would also be offered.

HOW BIG WILL MAKANSUTRA MARKET BE? With over 14,000 Square Foot in SM MEGAMALL, it can sit around 500 people and has a couple of private dining areas good for 35 people each. This would make it an ideal place to enjoy street food goodness.

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RELATED LINKS:
World Street Food Congress 2016 Manila

MAKANSUTRA MARKET
SM MEGAMALL
Ortigas, Metro Manila
www.makansutra.com

Disclaimer: this is a press release. Photos are owned by Makansutra.

Japanese cuisine needs to be prepared well and served fresh. Ingredients and proper techniques are essential to produce delicious dishes. For FUKUDAYA in BGC, this is what they are aiming for. Japanese cuisine done right with a hint of innovation.

Located in Arya Towers BGC, FUKUDAYA seems to be one of the first restaurant to open. In a special sneak peak preview, certain dishes were laid out to be tasted. During this time, the dishes didn't have names yet but were already oozing out with different flavors and dimensions. What a thrill it is to try out something new and refreshing.

お弁当/Obento/ 1、鶏肉と隠元の胡麻和え Toriniku to ingen no goma-ae Chicken Meat and Green Beans with Sesame Sauce 2、ポテトサラダ Poteto sarada Potato Salad 3、コーン豆腐/corn tofu/ 4、カニクリームコロッケKani Kurimu Korokke Crab Cream Croquette 5、刺身3品盛り合わせ/Sashimi 3ten Mori/ 3kinds of sashimi.

A bento of appetizers were served to start on. Most notable dishes would be the Chicken Meat with green beans and the Corn tofu. The chicken had some sesame sauce making it light and enjoyable. Almost having a peanuty taste. The Corn tofu was gelatin like in texture. It reminded me of this Filipino dessert made with corn but healthier.

刺身/sashimi マグロ/Maguro/Tuna サモン/Salmon

A platter of sashimi was then served. Here, the guests would appreciate the freshness of the seafood. The salmon was spot on. To accompany it, an omakase platter of different sushis were also served. Here you could see the masterful techniques of the sushi chef as he mixed traditional techniques with modern ones.

おまかせ6貫 Omakase rok-kan
(マグロ、炙りサーモン、ボイル海老、ボイル鳥胸肉、炙りローストビーフ、ローストポーク/Tuna, Torched salmon,Boiled shrimp, Boiled chicken breast, Torched Roast Beef, Roast pork

After having a bit of introduction, the kitchen became a little more serious. Special mention needs to be said about the use of their dashi. This cooking stock is made in house by the kitchen. Unlike those that use powdered and instant versions, you could be sure that their dashi is made carefully for each dish. This was evident with their Shrimps and Eggplant starter. The dashi made the flavors come out and complimented the ingredients well.

野菜のお浸し/ Yasai no Ohidashi/ vegetable simmered in Dashi broth

Something similar to the local ceviche, the Marinated White Fish was a nice approach to being different yet familiar. It tasted a little acidic and there was a hint of citrus in the the flavor profile. Interesting.

白身魚の南蛮漬けオレンジ風味/Shiromi sakana no nanbanzuke orenji fumi Marinated White Fish Meat with Orange

Some would be hesitant to try the Chinese Cabbage since it had 7 different kinds of chili powder. Fortunately, it wasn't spicy and the homemade mayo sauce helped temper down the heat it would have produced. This was pretty light and delicious as well.

七味マヨネーズの白菜サラダ/Shichimi mayonezu no hakusai sarada/ Chinese Cabbage with 7kinds of chili powder and home made mayonaise

Similar but unexpected would be this Shrimp and Mango dish. At first sight, you would think it was drenched with mayonnaise. Incredibly, it wasn't. This was mixed in a special tofu paste that went well with the shrimps. It was simple, light and healthy.

海老とマンゴの白和え/Ebi to Mango no Shira-ae Boiled Shrimp and Mango with Sweet Tofu Paste

Seafood lovers would enjoy the SALMON BELLY. This was grilled and had a bit of sweet touch to it.

サーモンはらす焼き Salmon harasuyaki Grilled Salmon Belly

The Simmered Pork Belly must be eaten as soon as they serve it. It might dry up if it is left on the table for a long period of time. On the other hand, the radish was well seasoned and almost tasted like sweet potatoes. Yummy.

豚バラ肉と大根の煮物 Buta baraniku to daikon no nimono Simmered Pork Belly with Radish

Another familiar dish would be this Mix Seafood and Vegatable Tempura.

海鮮かき揚げ Kaisen kakiage/ Mix Seafood and Vegetable Tempura

When you slice it open, you get to see the different ingredients that the kitchen used to make it. It's like having everything you want in one bite.

One thing that Japanese Cuisine focuses on would be the rice. FUKUDAYA'S GARLIC RICE is definitely a must try. The balance of the garlic with the flavoring made it a hit with the those present. If that is a little bit too simple for you, you could go for their Beef Sukiyaki Rice (鉄鍋牛すき釜めし/Tetsunabe Gyusuki Kamameshi/ Beef Sukiyaki Rice serve in Hot Iron Pot) . BUT, I definitely urge you to try their GARLIC RICE FIRST!

鉄鍋ガーリックライス/Tetsunabe garikku Rice /Garlic Rice Serve in Hot Iron Pot

Suprisingly, this is a Japanese Restaurant that does their dessert extremely well.

The MATCHA CREAM PUFF with Red bean cream can disappear within a minute. That good. The COFFEE JELLY and the accompanying chocolate covered dried mangoes has a little bit of twist. It has HAKUSHU WHISKEY in it. The blend of the coffee mixed extremely well with the whiskey. You must get this. YES! ORDER IT!
For something a little lighter, you may want to try the RAIN DROP dessert. It has a sweet sauce and toasted soy powder to even out everything.

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FUKUDAYA in BGC will start operations later tonight August 1, 2016. They would be serving tasting menus for a couple of weeks but would eventually be open for both lunch and dinner with their entire menu at hand.

FUKUDAYA: Japanese Dining
Ground Floor
Arya Residences Tower 1
McKinley Parkway,
Bonifacio Global City,
Taguig City, Metro Manila
P.S. Parking is available in the Basement.

Set A Priced at 900Php // Set B at 1,400Php

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

A quick and satisfying meal for a hungry traveler. That is what CAFE BELMONT wants to provide with its SOUTHEAST ASIAN NIGHTS. Running till the end of August, this buffet spread is offered during Friday and Saturday nights.

Located on the ground floor of the newly built BELMONT HOTEL in the Resorts World Manila area in Pasay, CAFE BELMONT is simple and straight forward.

The buffet is actually divided into 4 different areas. One could start with the Make-your-own-Salad bar. Here, different asian flavors could be tasted. Appetizers are also present as well.

Guests must not miss the LAKSA STATION though.

The laksa broth is soothing. Given that it packs a punch, the spiciness of the soup is perfect with the noodles. Being able to choose your own toppings would enable you to personalize your own laksa as well.

Something familiar yet different is the Gkai Kamin. This is a Thai styled lemongrass and tumeric chicken. The flavor works well and was absorbed by the chicken.

Another Asian dish would be the BEEF RENDANG. Almost similar to a Filipino Dish, this version was actually pretty good.

Seafood lovers would enjoy the Fish Fillet. Cooked in black bean sauce, the fish were moist and tender.

The THIT NUONG XA or grilled pork belly is very similar to the Filipino version. Still, it was marinated well and would be a hit among the kids.

More than just the Lechon kawali, mussels and lemon grass chicken, the buffet spread also features chili crabs. After all is set and done, you could also enjoy their dessert station as well.

Granted that not everyone enjoys buffet, CAFE BELMONT also offers delicious ala carte dishes.

The CRISPY PATA is crunchy and would go well with the SINIGANG SA SALMON BELLY. The Salmon Belly are coated and deep fried. The soup is poured into the dish when it is served to make sure that it arrives delicious.

Another Filipino favorite would be the KARE-KARE. CAFE BELMONT'S version is sweet and made with old school techniques. They even use toasted rice as a thickening agent.

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CAFE BELMONT definitely serves its purpose. As a restaurant to a 4 star travel hotel, this cafe can deliver delicious dishes perfect for its guests.

CAFE BELMONT
Belmont Hotel Manila
Newport Boulevard, Newport City,
Pasay City, Metro Manila

http://www.belmonthotelmanila.com/

Disclaimer: wrote this based on my experience. was invited to try out the dishes at Cafe Belmont

ROYAL INDIAN CURRY HOUSE in MAKATI

Quick Bites: Pastry Amoire's Emapandas

PRESS RELEASE: DATU PUTI ADOBO NATION

QUEST HOTEL CEBU

CAFE ENYE: WEEKEND BRUNCH with Mimosas

WOLFGANG'S DELIGHT: Resorts World Manila's Steakhouse

Good Morning with Mcdonald's Newest Hotcake

IZAKAYA SENSU and CHOTTO MATTE: Opening tomorrow in BGC

PALATE RESTAURANT in BGC UPTOWN PARADE

APPLEBEE'S now open in EASTWOOD

INDIAN FOOD FESTIVAL at HYATT Hotel City of Dreams Manila

FAT DADDY'S SMOKEHOUSE in BGC'S BURGOS CIRLCE.

SWEET BEGINNINGS at FREEZER BURN in BGC HIGHSTREET

FRENCH MASTER CHEF CHRISTIAN TETEDOIE and his love for cooking.

MARCO POLO MANILA: Featuring the Fruity Flavors of the Philippines

XIU FINE CANTONESE DINING Opening This Week in Greenhills

WOLFGANG'S PRIME RIB WEEKEND

MAKANSUTRA MARKET to OPEN in SM MEGAMALL this SEPTEMBER

FUKUDAYA: Japanese Dining in BGC to open tonight

CAFE BELMONT'S SOUTHEAST ASIAN NIGHTS