Dine Asia Summer/Fall 2010 part 2

49www.dineasiaguide.com

RESTAURANT LISTING

PHOTO SOURCE: FARFALLA PASTA BAR & CLAUDE’S CAFE

PHILIPPINE MAP

LUZON

VISAYAS

MINDANAO

ILOCOS NORTE

BAGUIO

PAMPANGAMETRO MANILA

CAVITE

NAGA

BORACAY

CEBU

PALAWANBOHOL

DAVAO

©2010 Google - Map data ©2010 Google

LUZON RESTAURANTS

Makati City53 360 RESTAURANT & BAR54 BARCINO56 BRASSERIE BOHEME by The Gustavian64 C2 CLASSIC CUISINE 58 CARPACCIO59 CHESA BIANCA60 CHILI PEPPERS61 I’M ANGUS62 NU.VO

MaNDaLUyONG City 64 C2 CLASSIC CUISINE

MaNiLa64 C2 CLASSIC CUISINE

MUNtiNLUpa City63 THE FRENCH CORNER

pasay City64 C2 CLASSIC CUISINE66 OCEANA68 PATIO GUERNICA69 UNIT 8 CAFÉ

QUezON City70 8 SPICES57 BRASSERIE BOHEME by The Gustavian64 C2 CLASSIC CUISINE60 CHILI PEPPERS71 GRAN CAFFÉ CASANOVA72 NINYO

saN JUaN City64 C2 CLASSIC CUISINE

taGUiG City73 AUBERGINE54 BARCINO74 THAI AT SILK

NaGa City 77 BIGG’S DINER78 CAFÉ PLAZUELA79 CHEF DOY’S GOURMET RESTAURANT

aNGeLes City75 THE YATS RESTAURANT

BaGUiO City76 LE CHEF AT THE MANOR

LeGaspi City60 CHILI PEPPERS

NaGa City77 BIGG’S DINER78 CAFÉ PLAZUELA79 CHEF DOY’S GOURMET RESTAURANT

pUeRtO pRiNCesa City80 PESCADOS

taGaytay City64 C2 CLASSIC CUISINE

taCLOBaN City57 BRASSERIE BOHEME by The Gustavian

PHOTO SOURCE: BRASSERIE BOHEME & BARCINO

SPRING/SUMMER 201052

METRO MANILA MAP

©2010 Google - Map data ©2010 Google

THREE SIXTY° RESTAURANT & BAR

appetizer::Adobo FlakesPhilippine proud recipe-pork stew in soy sauce, vinegar, garlic, black pepper til tender, and crispy fried360 OkoyOur version of “OKOY” (An Ilocano Dish) -Julienne of mixed vegetables and prawns, deep fried crispy served with our house vinegar dip360 Chicken RollBoneless chicken thigh with basil wrapped in bacon360 Lechon Macau SisigDiced chinese style grilled pork belly, chicken liver, with soy sauce and vinegar topped with sunny side up egg in a sizzling plate. very tasty!

dimsum::Steamed Prawn Dumplings

Fried Shrimp Dumplings

Fried Potstickers

Shanghai Spring Roll

Pensic Prito

Crispy Cream Cheese Crab Wanton

fried rice::Lotus Fried Rice

Yang Chow Fried Rice

Slated Fish Fried Rice

Lap Chong/Chorizo Fried Rice

chef’s specialties::Pan Fried Tilapia FilletWith welded spinach in coconut sauce

Steamed White Chicken1/2 Steam white chicken served with ginger sauce

Soy Sauce Chicken1/2 Steam soy sauce chicken served with ginger sauceCrispy Fresh Shiitake TempuraCrispy fried shiitake mushroom tempura batter served with our very own special sauce

Seafood SpecialGrilled lapu-lapu fillet accompanied with prawns and scallops with fresh shiitake mushroom and asparagus in pumpkin cream sauce

all-time favorites::Pan Fry Lapu-Lapu with Superior Sauce, Pan fry lapu-lapu fillet with asparagus in superior sauce topped with garlic bits and shallots

Stir Fry Brocolli Flower with Beef

Spareribs with Red Sauce

Shrimp PopcornCrispy fried crystal prawns tempura batter served with trio sauce

sample menu selections

Luzon | Metro Manila | Makati City

A bit of everything comes full circle at 360º Restaurant and Bar, the newest all-around dining haven located at A.Venue Mall in Makati City. Currently offering lunch, snacks, and dinner, 360º also caters to parties, debuts, receptions, and other special occasions. A fusion of oriental and international dishes dominates the wide variety of culinary fare consisting of, among others, chicken rolls, lotus rice, prawn dumplings, and Vietnamese spring rolls. The quality, flavor, and taste of the food are quite exceptional, pleasantly creating a truly epicurean delight. The interior is designed blending East Asian décor with minimal lines for a touch of Zen. The ambiance is stylish but in a very cozy manner, making guests feel comfortable and wanting to stay longer, sometimes even inviting more friends to come over. 360º specializes in the holding of monthly events, intended to attract loyal patrons and new guests. Also a lifestyle restaurant that every so often mixes fashion and food together, 360º Restaurant and Bar’s service is reflected in its innovative tagline - “We will bring the world to one’s senses.”

www.threesixtyrestobar.com

2nd Flr. A. Venue Mall, Makati Avenue, Makati CityPH: +63 2 994.9674 +63 2 514.1297

Mon/Tues/Thurs/Sat11:00 am - 1:00 amWed/Fri/Sun11:00 am - 3:00 am

AmericanAsianChineseFilipinoFrenchGrilled

ItalianJapaneseKoreanSeafoodThaiVegetarian

Bar Scene CateringLive Music/EntertainmentIndoor/Al Fresco DiningPrivate/Function RoomsWine ListMajor Credit Cards AcceptedReservation Required

THREE SIXTY° RESTAURANT & BAR

www.dineasiaguide.com 53

tapas platter::Tapas Gourmet Chorizo bilbao, jamon serrano, fuet extra, manchego queso,ensaladilla rusa, chorizo pamplona

Tapas Barcino Croquetas marisco, croquetas pollo y jamon, ensalada rusa, chorizo empanada, montadito salmon, y congrejo, tortilla española, olives, tortilla vegetales, albóndigas de casa

Chorizo PlatterChorizo camplona, chorizo bilbaochorizo iberico, chorizo picantes frito

Montadito Variados Selection of special tapas

favorites::Empanadas Vegetales Stuffed with spinach, fetta cheese, carmelized onions and piquillos

Ensalada Catalana A hearty mix of salad green with fresh tomatoes, onions, hard-boiled eggs, carrots, with olive oil and balsamic vinaigrette

Canelon dela Casa Canelloni stuffed with ground chicken & sobrasada

Shitake con JamonGrilled shitake mushroom, jamon serrano with smoked pepper sauce

Brochetas ChorizoGrilled chistorra,morcilla and butifarra

Canelon de SeafoodCannelloni stuffed with crab meat and shrimps

Pasta NegraPenne pasta with squid ink and béchamel sauce

traditional spanish::Callos ala MadrileñaHearty soup of chick peas, chorizo tripe and beef

Chicken et porc PaellaClassic Spanish paella with a Madrileño twist of choice chicken and pork cuts added to this sumptuous dish of saffron rice and vegetables

Pulpo ala Gallega Boiled octopus and potatoes, extra olive oil

Paella Negra Blackened rice with squid ink and calamares

Butifarra amb Mongetes Fried butifarra sausage and sautéed white beans

Albondigas dela Casa Meatballs in smoked pepper sauces and boiled potatoes

Angulas Al Ajillo Baby eel fried in olive oil and garlic

Gambas Al Ajillo Spicy shrimp in garlic oil



BARCINO WINE RESTO BAR

[email protected]

Barcino Ortigas2/F City Golf Plaza, JuliaVargas Ave., Ortigas, Pasig CityPH: +63 2 636.2963

Barcino Fort BonifacioUnit 101 Forbeswood Heights,Rizal Drive, The Fort, Taguig CityPH: +63 2 900.0726

Barcino Greenbelt 2Ground Level, Ayala Center,Makati CityPH: +63 2 501.3250

Barcino is a four-year old establishment that has branches in Ortigas, Greenbelt 2, Greenbelt 5, and at The Fort. Barcino, which directly translates as Barcelona in the Roman language, has been known to offer a wide array of good wines at quality prices and serve first-class Spanish foods. Nowadays, you can taste the new and delectable dishes of prestigious Spanish chef Jaume Vinallonga. Thanks to his culinary knowledge and skills in the kitchen, Barcino has upgraded its menu in all aspects. Barcino is frequented by the regular crowd to enjoy their latest bestselling dishes like Fresh Tuna Salad, Maya-Maya a la Vasca, Patatas a la Riojana, Angulas al Ajillo, and Shitake con Jamon. Similar to traditional wine cellars in Spain, the restaurant’s interiors consist of wooden furniture, wine barrels, and dim lighting - all accompanied by Spanish music playing in the background that creates a superb ambiance for every party that goes on till the body drops. One of the reasons why people visit the place is because of the cozy and comfortable feel Barcino provides its customers. For the utmost in personalized service, feel the Spanish culture and join the Barcino feeling!

Barcino Greenbelt 5Lower Ground, Ayala Center, Makati CityPH: +63 2 914.0274, +63 2 501.3250FAX: +63 2 634.6307

Ortigas & Fort: 10:00 am - 2:20 amGreenbelt 5: 11:00 am - 9:00 pmGreenbelt 2: 10:00 am - 4:00 am

Spanish

Banquet CateringBar Scene Full BarBYOB Wine ListIndoor/Al Fresco DiningPrivate/Function RoomsMajor Credit Cards AcceptedTake Out


SPRING/SUMMER 201056

BRASSERIE BOHEME

soup::Spinach SoupGarlic / cheese

Mushroom SoupShitake / cream / wine

Cold Gazpacho SoupTomato / bell pepper / cucumber

Cream of TomatoGin / basil

main::Sole MexicaneAvocado white wine sauce / feta cheese / veggie egg white

Grilled SalmonDill cream potato sauce / red beets / capers salsa

Seafood BakeMussels / sole / shrimps / olives / tomato / bruschetta / risotto croquettes

Pork Escalope Au ProvencaleMarsala gravy / pickled celery / roasted garlic / mashed potatoes

Hungarian Chicken PaprikaGinger garlic rice

Beef Gorgonzola Saltim BoccaPolish panfried potatoes

Lamb CalderetaTomato / bell pepper / potatoes / carrots

salad::Nicoise SaladTuna / haricot beans / tomato / new potatoes / devilled egg / olives

Napoleon SaladSun-dried tomatoes / roasted vegetables / Candied Walnuts

Thai Shrimp & Pomelo SaladShrimps / lettuce / cilantro / lime

Greek Farmers SaladGreen bell pepper / tomatoes / olives / onions / lemon & olive oil

House SaladSmoked salmon / ripe mango / mustard dressing

vegetarian choice::Vegetarian SamosaGoat cheese crostini saladSpinach & Tomato DahlVegetable egg white omellette bruschetta



BRASSERIE BOHEME

Brasserie Bohemeby The Gustavian119 L. P. Leviste Street, Salcedo Village, Makati CityPH: +63 2 403.4774

The Gustavian - AyalaStall F103, Level 1, Terraces Area,Ayala Center Cebu, Cebu Business Park, Cebu CityPH: +63 32 514.1979PH: +63 32 238.8971

The Gustavian - EastwoodUnit A-120 Ground Level, Eastwood Mall, Eastwood City, Libis, Quezon CityPH: +63 2470 2984

The Gustavian - TaclobanLevel 1-101 Robinsons Place, National Highway, Tabuan Marasbaras, Tacloban City PH: +63 53 323.6348

Monday - Sunday6:00 am - 11:00 pm

ContinentalVegetarian

Catering / DeliveryFull BarPrivate/Function RoomsMajor Credit Cards Accepted

B Y T H E G U S T A V I A N

Continental classic cuisine from the Old World makes its home in Manila by way of Brasserie Boheme by The Gustavian, the newest and latest offering from the famous restaurant group in Cebu. Dining enthusiasts will find truly exceptional the comfort food pairings derived from dishes served by master chefs over two hundred years ago.

Food lovers will definitely delight in the classic creations of Chefs Robert Lilja and Mason Ring, their creativity and versatility quite unmistakable in their signature specialties such as Mussels in White Wine and Cream, Gravlax Salmon, and Tournedos Pavarotti. At Brasserie Boheme, there is a fixed price menu that changes on a weekly basis to attract returning customers. Carts of roast beef and wines make the rounds for the selection of diners, putting much emphasis on casual but prompt service. Here, breakfast starts at 6:00 am. Early morning patrons may wish to try their Eggs Benedict and Eggs Alexander which make a delicious meal.

Aside from the restaurant, Brasserie Boheme has a deli that features homemade offerings consisting of sausages, hams, pates, and jams. For take-out or dine-in, there is the widest variety of delectable deli items to choose from.

Contemporary interiors totally define the cozy and informal ambiance. For a feel of the Old World and the flavorful taste of “simply classic cuisine,” come home to Brasserie Boheme by The Gustavian.


appetizer::Carpaccio alla CiprianiThe traditional beef carpaccio served with extra virgin olive oil, freshly-ground black pepper, and fresh parmesan shavings

Carpaccio di Salmone e Branzino alla Marinara Salmon and seabass with tomatoes, garlic, basil, capers and onion in olive oil

salad::Insalata CapreseTomatoes, rucola (seasonal) fresh bufala mozzarella and basil leaves. doused with extra virgin olive oil

Insalata di Mare SicilianaPrawns, squid, scallops, mussels, clams and cod fillets in extra virgin olive oil flavoured with peperoncini, oregano and garlic, sprinkled with parsley and garnished with lemon wedge.

soup::Crema d’AragostaLobster cream soup with cognac

pizza::Pizza con Salsicciewith tomatoes, italian sausages, mozzarella cheese and oregano

Pizza EmilioAn original creation, pizza style sandwich filled with Tuna, shredded Iceberg Lettuce, sliced tomatoes and Mayonnaise. A very crispy and tasty experience

pasta::Alla MarinaraClams cooked in white wine, garlic, olive oil, parsley, freshly-ground black pepper and dash of lemon

Ai Funghi PorciniFresh mushroom and cepes in olive oil, garlic, parsley and parmesan cheese

Cannelloni della CasaPasta tubes filled with spinach, mushroom and ground meat, served with besciamella sauce, parmesan cheese and roman tomatoes

main course::Risotto ai Porcini e Dadolata di PolloSaffron risotto with funghi porcini, grilled diced chicken breast and roman tomatoes sprinkled with parmesan cheese

Branzino alla CarpaccioChilean seabass served on garlic mashed potatoes, Saffron cream sauce with tomatoes, grilled garden vegetables

Bistecca di Manzo della CasaGrilled US certified angus rib eye steak 8 oz served with your choice of pizzaiolo sauce or forest Mushroom topping



CARPACCIO RISTORANTE ITALIANO

www.carpaccio.com.ph

7431 Yakal StreetSan Antonio Village, Makati CityPH: +63 2 843.7286 +63 2 867.3164

Monday - SundayLunch: 11:00 am - 3:00 pmDinner: 6:00 pm - 11:00 pm

The new Carpaccio Ristorante Italiano, which opened in October 2008, is the premier destination for food and wine lovers seeking a classic Italian and serene dining experience.The popular restaurant offers the best in classic Italian dining - from Carpaccio dishes, antipasti, and generous servings of salads to freshly made pasta and tempting desserts – with a sophisticated international wine list that features only the best wines. The interior of Carpaccio is an innovative yet traditional Italian design that provides patrons with an enjoyable Italian feel in a laid-back atmosphere. A function room, smoking and non-smoking areas, and veranda allow for each of the guest’s preferences. The open kitchen stimulates the appetite of diners and ensures clean and freshly served food. Capable of accommodating up to 110 persons, the place is also ideal for special events and private gatherings such as weddings, anniversaries, birthdays, and other occasions. At Carpaccio, classic Italian ambiance, the finest wines by the glass, and an array of flavorful dishes create an extraordinary dining pleasure!

Italian

CateringIndoor/Al Fresco DiningPrivate/Function RoomsValet ParkingWine ListMajor Credit Cards AcceptedSmoking and Non-SmokingTakeout

SUMMER/FALL 201058

appetizer::Chesa Bianca Platter Thinly sliced air dried meat delicacies from grison

Entlebucher Foerster-SchnitteToasted rye bread topped with ham and creamed mushrooms overbaked with emmental cheese

salad::Sausage & Cheese Salad (Wurscht & Chäs Salat)Swiss style sausage salad with appenzeller cheese (main course)

soup::Fishsuppe Stein Am RheinVegetable cream soup with fillet of white fish from lake constance

main course::Zürcher GeschnetzeltesThe all time favorite, sliced veal in a mushroom cream sauce served with crisp swiss rösti potatoes

Schweins Cordon BleuHam and Gruyère cheese stuffed breaded pork escalope served with french fries and lemon wedge

Forelle Nach Müllerinnen ArtWhole panfried trout topped with brown butter and lemon. Sprinkled with parsley, served with potatoes

specialties::Älpler MaggroneSwiss style cheese macaroni, with appenzeller cheese topped with fried onions, served with cinnamon flavoured apple wedges

Clochard Roeschti Crisp Swiss roesti topped with a grilled cervelat sausage, bacon, crisp onion rings and a fried egg

Pork Knuckles with SauerkrautA whole pickled knuckle cooked like in the heart of Europe served with boiled potatoes

FondueTraditional fondue with gruyère and emmental cheese white wine, garlic and black pepper

desserts::Schoggi Fondue (2 Pers)Chocolate fondue served withfresh seasonal fruits

Meringues ChantillyMeringue with vanilla ice cream, whipped cream and condiment



CHESA BIANCA

www.chesabianca.com.ph

7431 Yakal Street San Antonio Village, Makati CityPH: +63 2 815.1359FAX: +63 2 893.1573

Monday - Saturday11:00 am - 11:00 pm

Away from the hustle and bustle of the central business district of Makati is Chesa Bianca, a quaint restaurant along Yakal Street that features the best of Swiss cooking. From appetizers to main dishes and desserts to the most excellent fondue, diners can savor classic Swiss-style cuisines. The chef knows how to prepare a delicious meal out of any entrée, making every visit more than worth it. Menu items include veal, pork, chicken, and fish marinated in succulent sauces and spices. The cheese fondue selection consists of raclette cheese served with boiled potatoes, cocktail onions, gherkins, and a whole lot more. Chesa Bianca also has an extensive array of affordable crisp wines from Switzerland that would suit any palate because of the fruity and light flavor which is perfect for any dish. The ambiance is very warm and classic but refreshingly unique. Having a traditional wood paneling accented with rustic seating, the place is definitely a first-rate Swiss restaurant. Guests will always enjoy a weekly menu of sumptuous international home-style cooking at Chesa Bianca.

Swiss

CateringFonduePrivate/Function RoomsValet ParkingWine ListMajor Credit Cards AcceptedSmoking and Non-SmokingTakeout


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

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

Crispy Patang DagatA healthy tuna version of crispy pork pata

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

Paella Valenciana

SteaksPorterhouse, t-bone, rib-eye, fillet mignon

Pinangat

Laing

Bicol Express

Crispy Garlic Ribs

Big Daddy’s Steak

Pork Tenderloin ala Pobre

Chubster Chicken

Chicken BBQ

Spareribs

Breaded Porkchop

Liempo Bizkits

Sweet Chops

Tuna Steak

Tanigue Steak

Bangus Steak

Grill Squid

Spicy Squid

Tuna Sisig

Tuna Yakitori

Beef Salpicao

Gambas

Steak Havanero

Chili Peppers Deep Fried

Sisig Rice

Bicol Combo 1

Bicol Combo 2


Luzon | Camarines Sur | Naga City

Rizal Drive, Legazpi City

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

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

Enterprise Bldg., Ayala Ave., Makati City

Cybermall, Eastwood, Quezon City

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

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

AmericanEclectic/World FilipinoBarbeque/Grilled

Bar SceneDeliveryIndoor/Al Fresco DiningTakeout

CHILI PEPPERS

SUMMER/FALL 201060

appetizer::Beef TatareRaw marinated ground beef served with toasted bread

Angus Appetizer SamplerA trio of prawn cake, homemade chorizo, and seared mahi tuna piri piri

Seared Duck Liver on MashWith apricots

salad::Caesar SaladRomaine lettuce with caesar dressing, bacon and garlic crôutons

Prawns SaladSteamed prawns with asparagus, tomatoes and fennel with green goddess dressing

soup::Mushroom CappuccinoCream of mushroom soup topped off with a delicate milk frothing

Baked Onion SoupSlow roasted caramelized onions in an onion brother, topped off with a gratinated Gruyere crouton

Boston Clam ChowderA cream-based clam soup with bacon and avariety of vegetables

from the grill::Grilled on Swiss Beechwood with your choice of sauce and sidings

Tomahawk Steak (21oz) Certified Angus

Beef (CHILLED BEEF)

Striploin (12oz) Certified Angus Beef (CHILLED BEEF)

Rib-Eye Certified Angus Beef (PRIME STEAKS)

BBQ Baby Back Rib

Provencale Style Rack of Lamb

Chilean Seabass

desserts::Crepe Suzette An all time favourite served with lemongrass ice cream

I’m Angus Dessert SamplerBavarian cream with raspberries, trio of chocolate mousse, and banana foster



I’M ANGUS STEAK HOUSE

www.i-am-angus.com.ph

7431 Yakal StreetSan Antonio Village, Makati CityPH: +63 2 892.6260

Monday - SaturdayLunch: 11:00 am - 3:00 pmDinner: 5:00 pm - 11:00 pm

Indulge in the finest certified Angus steak, fresh seafood, original side dishes, and delectable desserts only at the newest and most innovative I’m Angus Steakhouse. The restaurant, which aims to raise the standard of excellence for steakhouses to a whole new level, offers a world-class dining experience featuring only the choicest in prime beef with other tempting food varieties. It also boasts some of the most premium wines in the world. I’m Angus Steakhouse has a stylish and contemporary ambiance. Every part of the steakhouse provides a truly comfortable and satisfying dining atmosphere. A clear glass to the kitchen allows each guest to see the freshness of their food choices as the chef serves them straight from the grill. Cave Werdenberg, the wine bar, provides an alternative to pass the time while enjoying top-rated wines after a sumptuous meal. Celebrate life’s pleasures only at I’m Angus, the Prime Steakhouse!

AmericanSteaks

Private/Function RoomsValet ParkingWine ListMajor Credit Cards AcceptedSmoking and Non-SmokingTakeout


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

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

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

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

Rice::RisottoCreamy saffron flavored chicken and prawn risotto

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

Sea Bass Soy JusGrilled sea bass enhanced with soy jus, steamed roulade of chinese cabbage and bean sprouts, ginger flavored steamed rice

Grilled Mixed Seafood(Lapu, salmon, snapper, prawn and scallop) creamy saffron sauce and vegetables risotto

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

Steak Foie GrasSeared U.S. tenderloin steak –160 g - with grilled goose liver & natural jus served on a trio of buttered beans

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

desserts::N U • V O Frozen Brazo de MercedesLayers of meringue, crust, milk-nuts and vanilla ice cream served with raspberry sauce

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



NUVO

[email protected]

Ground Floor, Greenbelt 2, Ayala Center, Makati CityPH: +63 2 757.3698/+63 2 757.3699

Monday - SundayDinner: 5:30pm onwardsMezzanine: 9:00pm onwards

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

FrenchMediterranean

Bar SceneLive Music/EntertainmentIndoor/Al Fresco DiningWine List

SUMMER/FALL 201062

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

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

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

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

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

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

Lamb Shank Pinot NoirWith gratin potatoes & steamed vegetables

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

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

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

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

desserts:: Cheesecake with Chocolate BitsServed with vanilla sauce

Souffle “Le Chef”With peach, lady finger & apricot brandy

Banana Split “Le Chef Style”

Traditional Chocolate Mousse

Cheese Platter


Luzon | Metro Manila | Muntinlupa City

THE FRENCH CORNER

Commerce Ave., cor. Filinvest Ave., West Gate Center, Alabang,Muntinlupa CityPH: +63 2 771.2346FAX: +63 2 771.0549

Monday – SundayLunch: 11:00am - 3:00pmDinner: 6:00pm - 11:00pm

Situated in sophisticated Westgate Alabang, The French Corner is the ultimate destination for fine French Mediterranean cuisine. The French Corner offers a refined dining experience in a warm and inspiring environment. The circular wooden bar at the center serves as a focal point of the dining area that has wicker furniture, crisp white linen tablecloths, and exquisite art pieces hanging on the walls. Still, the main attraction at The French Corner is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Dishes such as The French Corner’s pan-fried goose liver salad, the lamb rack “herb de provence”, and roasted Chilean sea bass are clean on the palate and prepared in a “neo-classic” style of cooking. Discover a pinnacle of culinary excellence in an elegant yet cozy ambiance with the best hospitality the South has to offer at The French Corner.

ContinentalFilipinoFrenchItalianMediterraneanBarbeque/Grilled

Banquet/CateringFull BarIndoor/Al Fresco DiningValet ParkingWine ListMajor Credit Cards Accepted


seafood::Tortang AlimasagGolden fried crabmeat patties served with pickled mustard leaves and sweet chili sauce

Seared Tilapia in Coconut EmulsionTender tilapia fillet served with pineapple salsa in creamy coconut sauce

Mixed Seafood in Aligue SauceA trio of shrimps, squid and fish fillets stewed in crab fat sauce and spices then finished with coconut milk

Crispy TawilisFish fingerlings battered and deep fried then drizzled with sweet soy glaze

meat & poultry::Tinolang BinakolTender chicken cutlets in ginger coconut soup with diced sayote and coconut strips

Lechon Paksiw na PataBoneless roasted pork leg slowly stewed in sweet liver gravy, spices and vinegar

Crispy Kare KareA must try! Crispy, boneless pork leg drizzled with rich peanut sauce

Sizzling Bulalo Steakjuicy and tender garlic crusted beef shank in creamy gravy, served with native greens and topped with toasted garlic

vegetables::Lumpiang HubadA medley of vegetable strips sautéed in sweet and garlic peanut sauce

Guinataang Puso ng SagingSpicy banana heart in coconut cream sauce wrapped in lettuce leaves

Tortang Talongbaby eggplant pan fried with egg drizzled with sweet soy glaze and topped with crispy dilis and pea – shoot salad

desserts::Pastillas de Pana CottaA perfect blend of rich, creamy milk custard pastilles morsels

Champorado MousseDark chocolate rice pudding layered with Spanish chocolate mousse and served with crisp otap cookie

Bibingka Souffle An award winning dessert – light and fluffy blend of coconut custard, salted egg, quezo de bola and toasted coconut


Luzon | Metro Manila | Mandaluyong City

C2 CLASSIC CUISINE

www.cravingsgroup.com

287 Katipunan Avenue, Loyola Heights, Quezon CityPH: +63 2 426.6681TELEFAX: +63 2 928.7942

6/L The Shangri-la Plaza Mall, Mandaluyong CityTel. Nos. 636 1510 / 636 1509

3/F Mega Atrium, Bldg. A, SM Megamall, Pasig CityTel. Nos. 710 4759 / 470 1152

2/F Archaeology Section, Power Plant, Makati CityTel. Nos. 897 8113 / 897 3911

Level 1 Midtown Wing, Robinsons Place, Malate ManilaTel. Nos. 567 2402 / 466 6387

Born out of the collaboration between the Culinary Center for the Arts (CCA) and Cravings, C2 Classic Cuisine was established to cater for the upscale market of Cravings patrons. Bestsellers include Crispy Kare-kare,BinangoongangLechonKawali, and the BibingkaSouffle. Since 2004, chef de patron Oliver Gascon and his teamare the ones making the recipes as they redefine Filipino classic dishes. Adding to their list of achievements was the award for being the best restaurant in Asia by the Miele Guide in 2009. kare,BinangoongangLechonKawali, and the BibingkaSouffle. Since 2004, chef de patron Oliver Gascon and his teamare the ones making the recipes as they redefine Filipino classic dishes. Adding to their list of achievements was the award for being the best restaurant in Asia by the Miele Guide in 2009.

2/F Summit Ridge Promenade, Tagaytay CityTel. No. 483 0114

Interior Zone, Carpark Bldg. SM City North Edsa, Quezon CityTel. No. 332 4708

18 Missouri St. Northeast Greenhills, San Juan CityTel. Nos. 723 2347 / 726 2712

Sunday - Thursdays4:00pm - 11:00amFridays and Saturdays4:00pm - 1:00am

Filipino

CateringDelivery (thru City Delivery)


Tastes of Bangkok Fried shrimp skewers, savoury grilled pork sate and pad thai noodles

Tastes of Tijuana Cheese flautas, nachos grande, beef and pork quesadilla with guacamole and salsa

Tasting Barcelona Saffron rice with an assortment of seafood and meat

Tasting Tuscany Braised Osso Bucco beef shank served with truffled risotto

Tasting Bordeaux Coq Au Vin chicken stew in red wine served with rice pilaf

Tasting Bavaria Grilled Schublig, Bratwurst and Frankfurter sausages served with boiled potatoes, sauerkraut and mustard

Tasting Sau Paulo Churascco style grilled chicken served with rice pilaf

pasta::ChapchaeSesame flavored Chinese vermicelli noodles, beef tenderloin and vegetables

Seafood LaksaSpiced Asian flat rice noodles with prawns and squid

Egg Noodle Salad with Sesame ChickenEgg noodles with sesame chicken, bean sprouts and vegetables

Mee GorengSweet and spicy egg noodles with coriander, chicken, prawns and vegetables

PhoGinger-flavored flat rice noodles with beef tenderloin and onions

pizza: Moussaka PizzaEggplant and zucchini with ground beef, vegetables and tomato sauce, topped with sour cream

Smoked Cheddar, Anchovy and Garlic PizzaGarlic flavored, smoked cheddar-based anchovy

Beef Kebab PizzaGrilled beef in red curry sauce on melted cheese

Yakitori PizzaJapanese-inspired pizza with grilled chicken teriyaki and vegetables

Mango and Salted Egg PizzaMango and salted egg on melted cheese and arugula


Luzon | Metro Manila | Pasay City

OCEANA RESTAURANT

www.oceanaphils.com

Building A San Miguel by the Bay, SM Mall of Asia, Pasay CityPH: +63 2 556.3195TELEFAX: +63 2 556.3196

Sunday - Thursdays4:00pm - 11:00amFridays and Saturdays4:00pm - 1:00am

Putting together the distinct flavors of Korea, Vietnam, Mexico, Spain, Greece, and the Philippines comes a restaurant that gives its guests an opportunity to experience traveling through food. Established in 2009, then-dubbed as C2 Classic Cuisine, Oceana features a wide selection of dishes while offering an intimate and relaxing view of the Manila bay. Its signature dishes include their own version of the famous Paella, and the Crispy Boneless Pork Leg, which guests always come back for. Whether you are dining with friends or enjoying a romantic dinner while marveling at the Manila Bay sunset, Oceana has proven itself visually and tastefully appealing.

Eclectic/World Cuisine

BanquetsFunctions/CateringPatio/Outdoor DiningSeafoodTakeout AvailableParking Daily & vNightly

67www.dineasiaguide.com 67

appetizer::Tabla de Jamon SerranoWorld’s finest cured raw ham served in paper thin slices with pickled cucumbers and cocktail onions

Gustos de SalmonNorwegian smoked salmon with capers, onions, chopped egg and horseradish sauce

Angulas a la BalbaniaBaby eels seasoned with garlic and chili in virgin olive oil

Tapas Sampler - for fourAlbondigas de cordero, gambas al ajilllochampinones al ajillo, calamares fritos

seafood::Langostinos a la Plancha “Forestal”Grilled king prawns, well seasoned and garnished with mushrooms, topped with roasted garlic and served with linguini noodles

Zarzuela de MariscosA seafood medley prawns, mussels, clams, squids, fish and crabmeat in a rich tomato sauce with sherry. served with rice

house specialties::Lengua EstofadaTender braised ox-tounge, flavored with sherry and red Wine in brown sauce, garnished with mushrooms and olives, served with boiled potatoes

Callos a la MadrilenaOx tripes, sautéed with chorizo, ham, bacon and grabanzos in a fresh herb tomato sauce

Rabo de ToroBullfighter’s favorite dish. oxtail stew, simmered in red wine sauce, with aromas and vegetables

Caldereta de CorderoMalagua lamb stew, simmered and flavored with spanish brandy and dry white Wine

paella::A La ValencianaClassical rice dish with shellfish, chicken and chorizo

Paella NegraWith squids prepared in their own ink

A La MarinaraFishermen paella, with prawns, mussels, squids, crab meat and fish

fish::Lubina Con Salsa de CongrejoGrilled fillet of seabass topped with a white wine crabmeat sauce, served with mashed potatoes

Lubina a la Pimienta VerdeBaked fillet of seabass topped wit hcreamy calvados greenpeppercorn sauce. served with boiled potatoes



PATIO GUERNICA

[email protected]

2nd Flr., Entertainment Mall, SM Mall of Asia, Pasay CityHead Office: 21-D 21st Floor Strata 100, Ortigas Center,Pasig CityPH: +63 2 804.0837

Monday - SundayLunch: 10:00 am - 11:00 pm

For more than five decades, Patio Guernica has been serving authentic Spanish cuisine and regarded as the first Spanish restaurant in Manila. Now located at the Mall of Asia, Patio Guernica offers Spanish dishes that comprise its especialidades de la casa, food cooked as you order to bring out the best in taste and aroma, consisting of sopas, tapas, ensaladas, paellas, lengua, rabo de toro, entradas mariscos, and pescados. The menu of Spanish bestsellers include paella valenciana, paella negra, paella marinara, tapas sampler, and pan de hamon serrano served with manchego. For desserts, try the Mango Jubilee, fresh ripe mango flamed at your table or Francescano, deep-fried ice cream. And for the perfect ending, Spanish Coffee, brewed coffee with Spanish brandy, cream, and kahlua. Chef Andy Rijalde creates the signature specialties like an artist, making sure that the original recipes remain the same. The Spanish-inspired setting is evident in the rustic décor that blends well with the Spanish tiles, chandelier lightings, and old contemporary paintings, providing an atmosphere of romance. Experience “the best of authentic Spanish flavor” while dining at Patio Guernica.

SpanishSteaks

Bar SceneFull BarLive Music/EntertainmentIndoor/Al Fresco DiningWine ListReservation RequiredMajor Credit Cards Accepted

SUMMER/FALL 201068

appetizers::Fried Lasagna Rolls Bite size lasagna served with a twist. rolled not layered, fried not baked; served with marinara sauce. A must! Eggplant Rollini Rolled eggplant crisp stuffed with herbed cheese on a bed of Marinara sauceChili crusted TofuGolden fried crusted tofu cubes, served with sweet chili sauce.

kids menu::Cornflake Crusted Chicken StripsBreaded Fish Nuggets Served with french fries or fragrant riceKids Carbonara

pastas and sandwiches::Linguini Carbonara Linguini noodles tossed in our own bacon, onion and fresh basil garlic cream sauce Spaghetti Alla Bolognese Meat sauce topped on al dente spaghetti with a good sprinkling of grated Parmigiano cheese. Fish Burger Crumbed fish fillet fried until crisp, then served on a soft bun topped with shredded lettuce and tartar sauce. comes with french friesGrilled Chicken Pesto Ciabatta SandwichServed with chips, The director’s favorite – must try.Philly Cheese Steak SandwichTender slices of Australian sirloin beef, layered with cream cheese, caramelized onion, sautéed mushroom, topped with American cheese on a baguetteU8 Ultimate Burger2 x 1/3lb beef burger patties with fresh tomato,Mushroom, fried egg and american cheese, On a soft bun. Served with French Fries.

main::Green Chicken Curry Chicken breast pieces in green curry with light coconut milk and crisp vegetables, served with fragrant riceBeer Battered Fish & Chips Beer battered fish fillets, fried til crisp and light golden. Served with french fries and our home-made Tartar sauceCarolina Barbecued Country Style PorkGrilled marinated pork basted with carolina BBQ sauce served with fragrant or garlic rice.Crispy Skinned Spring Chicken Whole 650grm spring chicken crisp fried then chopped. Served with fragrant rice & mushroom sauce

desserts::Frozen Mango Tango Frozen layers of mangoes, cream and toasted cashew, topped with a dollop of whipped cream drizzled with mango sauceWhite Chocolate Breadpudding A warm dessert served with vanilla ice cream on whiskey sauceOrange Granita 3 scoops of crushed ice flakes of orange pulp. Simply refreshing!



UNIT 8 CAFÉ

G/F Entertainment Mall South Wing, SM Mall of AsiaPasay CityPH: +63 2 804.0853 +63 2 334.7984 FAX: +63 2 804.0853

Monday - Sunday10:00am - 10:00pm

Simple. Elegant. Fresh. All these best describe Unit 8 Café, the newest dining destination at the SM Mall of Asia. Unit 8 Café serves food in a modern and relaxed manner not limited by traditions or cultural influences that focuses on the freshness o f the ingredients and the simplicity of the preparation, making it quicker, easier, lighter, fresher, and reasonably priced. Fried lasagna, eggplant rollini, fruity wonton salad, penne pasta, and fish in light soy comprise the continental and Asian fusion cuisine using the freshest locally available flavors in season. Unit 8 Café also offers a range of bar chows, sandwiches, hot meals, desserts, and nibbles at any time of the day. Clean lines, white finish, ambient lighting, and soft music are used to further highlight the casual atmosphere. Cozy sofas with invitingly soft armchairs are clustered together and strategically scattered on both the street and in the main dining, providing a physical space arranged like a comfortable pad that you long to go home to at the end of a busy working day. Entering Unit 8 Café will instantly remind you of a central gathering place between family, friends, and even colleagues.

AmericanAsianGrilledSeafoodSteaksThai Vegetarian

Indoor/Al Fresco Dining


appetizer:: Porpia Sod Fresh spring rolls salad::Yum Hua Pleel Banana heart salad Larb Gai with Goong Spicy minced chicken salad with shrimp soup:: Tomyam Goong Udon Spicy prawn soup with udon Gaeng Khiew Wan Nua Beef in green curry

main course::Gkai Thod Kapao Stir fried spicy chicken with basil leaves See Krong Moo Yang Num Pung Grilled pork ribs with honey served with spicy garlic sauce Pla Manau Pampano in lemon sauce hotpot Goong Ope Mapraw Baked prawns in coconut shell Gaeng Ped Nua Beef curry Poo Phad Pong Ga-Ree Stir fried crab with curry Hed Hom Phad Prik Mushrooms in salt and pepper Phak Boong Fai Daeng Moo Krob Morning glory with crispy pork noodles:: Udon Phad Thai Sauteed udon Phad See-Ew Gkai/Thalay Flat noodles with chicken / seafood in soy sauce rice:: Khao Phad Prik Pao Thalay 8 Spices baked pineapple rice with seafood in chili paste Khao Phad Gaeng Khiew Wan Thalay Seafood fried rice in green curry


Luzon | Metro Manila | Quezon City

8 SPICES THAI CUISINE

[email protected]

2/F Il Terrazzo Bldg. Tomas Mor-ato corner Sct. Madriñan St. Que-zon CityPH: +63 2 332.1896FAX: +63 2 332.1897


8 Spices Thai Cuisine, which opened in November 2008, is the newest concept restaurant to enter the culinary scene along Tomas Morato Avenue in Quezon City. Representing eight spices most extensively used in Thai cooking – cumin, langkawas, lemon grass, cilantro, kaffir lime leaves, basil, coriander, and turmeric – 8 Spices offers the finest and freshly cooked Thai food that is basically spicy but can be prepared to suit everyone’s taste buds. Aside from the traditional bagoong fried rice and chicken pandan which are the bestselling dishes, their Thai chef originally creates the crispy catfish with salt and pepper and a variety of Thai specialties consisting of rice dishes, appetizers, salads, soups, vegetables, meats, and seafood. Modern furniture highlights the Thai-inspired interiors, resulting in a casual dining experience perfect for families and social gatherings. Unlike other Thai restaurants that also serve a fusion of Malay and Indonesian cuisine, 8 Spices serves only Thai food. Discerning palates will surely love and enjoy the enticing flavors of Thai once they visit 8 Spices, “The Home of Authentic Thai Cuisine.”

Thai

BanquetIndoor/Al Fresco DiningPrivate/Function RoomsMajor Credit Cards Accepted

SUMMER/FALL 201070

antipasti::Gamberoni Con CoppaCocomero E AnetoPrawn cocktail with watermelon and dill mayo

Vongole Veraci Allo ZenzeroClams cooked in wine with ginger sauce

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

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

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

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

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

risotto::Risotto Al Tartufo BiancoWhite truff le risotto

Risotto FormaggiCream sauce made with 4 kinds of Italian cheeses

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

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

pizze::Canal GrandeSmoked salmon, pesto, mozzarella, feta and olivesQuatro StagioniFour different tastes:boscaiola, napoli, frutti di mare, casanova

secondi::Petti Di Pollo Spadellati SalviaChicken breast sautéed in olive oil and sageCostarelle D’AgnelloPan-fried lamb ribs served with green olive salsa

dolci::Panna CottaTiramisu ClassicoZuppa Inglese Classico



Gran Caffe Casanova

[email protected]

The Clubhouse, Corinthian Hills,Temple Drive, Quezon CityPH: +63 2 638.2989

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

Italian

Gran Caffe Casanova is the perfect location for a dining rendezvous away from the hustle and bustle of the city. Named after famous Venetian adventurer and author Giacomo Casanova, the restaurant offers a great view overlooking Quezon City and the neighboring cities of Pasig and Marikina. Homemade pastas like papardelle nere al granchio and capelli d’ angelo sparagini e speck dominate the authentic Italian cuisine using the best quality ingredients from Italy, which also includes beef carpaccio and itaca salad for appetizers and osso bucco for main course. One of the owners Shai Villalon, accredited with the Court of Master Sommeliers in the UK, also shares with guests her own personal recommendations on wine and food pairings. The murano glasses, mirrors, chandeliers, and paintings of Venice on the walls, including a Venetian canal mural at the bar, envelope the interiors with that Venetian look and feel, providing a relaxing, cozy, and romantic atmosphere. Anyone looking for good food and a soothing experience away from the crowd, but not that far away will def initely f ind solace by dining at Gran Caffe Casanova.

DeliveryIndoor/Al Fresco DiningTakeoutWine ListMajor Credit Cards AcceptedReservation Advised


appetizer::Trio Of OystersOyster Rockefeller topped with red lumpf ish caviar (ebiko), baked oyster with foie gras Asian Hollandaise and Wasabi fried oyster with citrus mayo dressing

Oven Baked Sushi Style Prawn Roll Served with salad greens topped with 3 caviars

salad::Shiitake Confit Salad With honey ponzu dressing sprinkled with crispy julienned tofu, seasonal fruits and assorted mixed greens

Smoked Duck BreastTossed in wild cranberry ponzu dressing, assorted greens with grilled watermelon and cantaloupe

entree::Baked Pili Crusted Unagi Topped With Butterscotch Cotton Candy Served With Pan Seared Foie Gras In Dalandan Miso Pili crusted in truff led Unagi sauce with oboro sushi rice, shiitake conf it and buttered asparagus, gar-nished with Hajikami

Oven Poached Lapu-Lapu With assorted mushrooms, mixed vegetables, Chi-nese chorizo, and Manila clams in Dashi broth

Duck Leg Confit Served with mango pilaf, buttered asparagus spears, cherry tomato conf it, grilled tropical fruit skewers and balsamic teriyaki duck jus

Wagyu Top BladeTopped with shiraz braised mauionion, set on shiitake mushroom risotto infused with truff le, served with miso glazed vegetable with tarragon garlic butter

Pig Trotters Katsudon StyleCrispy fried Shiraz braised pig trotters drizzled with katsudon sauce set on foie gras fried rice topped with watercress relish in raspberry dressing

tapas::Tartare TroikaTuna Tartare set on f ish skin crackling topped with wasabi ebiko; salmon tartare with yuzu sorbet; ten-derloin of beef tartare infused with miso dalandan essence garnished with Hajikami

Coffee Spiced Crusted Fused Tuna and Salmon Tataki Served with salad nicoise moderne, green tea soba and honey soy mustard sauce

pasta::Pasta Alle VongolleLinguini pasta with Manila clams sautéed in garlic and chorizo

Shiitake Mushroom UdonWith Light Soy & Garlic Sauce Served with broccoli and asparagus



NINYO FUSION CUISINE

www.ninyo.ph66 Esteban Abada St.,Loyola Heights, Quezon City PH: +63 2 426.0301+63 917 538.5813

Tuesday - SundayLunch: 11:00am - 2:00pmDinner/Lounge: 6:00pm - 1:00am

AsianFrenchInternational (Asian - European)Japanese

Indoor/Al Fresco DiningPrivate/Function RoomValet ParkingWine ListMajor Credit Cards AcceptedReservation RecommendedDress Code: Smart CasualSmoking AreaGazebo/BalconyKoi Pond/Garden/Water LandscapeOccasional Live Lounge MusicIdeal venue for parties, business

Having started as a little known “secret restaurant” in Quezon City, NINYO Fusion Cuisine is now a restaurant and wine lounge boasting of the f inest innovative fusion of European and Asian cui-sine, an unintimidating assort-ment of wines from some of the best wine producing regions in the world, and a cozy intimate setting where you’ll feel at home and one with nature. Ninyo, a variation of the word inyo in Filipino, experiments with different f lavors, textures, and techniques to come up with original creations artistically prepared by Chef Niño Laus. Specialties consist of baked pili-crusted unagi, miso-marinated French rack of lamb, and duck leg conf it. Bestselling dishes include the wagyu top blade, honey-glazed grilled salmon, and Chilean sea bass conf it. A veil of millionaire’s vines hanging from a tree and koi f ish in a pond welcome guests. Antique and contemporary furnish-ings def ine the interiors dominated by an assortment of wood carvings, capiz windows, and art works. The relaxing homey feel, eclectic interior design, scenic outdoor landscapes, and inventive dishes all make Ninyo Fusion Cuisine truly one-of-a-kind.

SUMMER/FALL 201072

appetizer::Duck foie gras and smoked duck breast samplerDuck Foie Gras and Smoked Duck Breast SamplerA combination of duck foie gras terrine, seared duck foie gras with warm brioche, foie gras ice cream and home smoked French duck breast served with mesclun greens, tossed in raspberry dressing

Aubergine Crab Meat DelightA tian of crab meat and truffled fava beans, crab meat espuma and pan fried crab cake with salmon roe, accompanied by salad greens in passion fruit dressing

Pan Seared Scallops and Braised Veal Cheek HashServed on celeriac crème brulée, topped with shaved black truffle

Lobster SaladPoached lobster tail glazed with apricot jam set on curry apple sauce and sesame cracker, accompanied by micro greens in citrus vinaigrette

Asian-Spiced Tuna TartarWith avocado relish and marinated shitake mushrooms, accompanied by garden greens in passion fruit dressing

soup::King Prawn BisqueWith lobster-leek ravioli and champagne froth

Cream of Wild MushroomWith croûtons, black truffle shavings and truffle espuma

fish and seafood::Grilled Lobster Tail and Pan Fried ScallopsServed on taglioline pasta and sautéed spinach, with chive beurre blanc and green asparagus

Aubergine Seafood MedleyChilean sea bass, Norwegian salmon, prawn, scallop, New Zealand green lip mussel and lobster tail, served with saffron potatoes and vegetables in bouillabaisse fizz

meat and poultry::Australian Lamb Two-WaysGrilled lamb chops and oven roasted lamb loin with sauce piquante, served with garlic confit, Mediterranean ratatouille and rosemary scented potato gratin

Marriage of Beef and Sea BassGrilled Chilean sea bass on spinach-snow pea ragout and oven roasted Australian Mulwarra beef tenderloin in Parma ham on sautéed French beans, accompanied by walnut gnocchi, Madeira jus and sauce Dijon

Classic French Rougie Duck ConfitOn flagolette and fava bean cassoulet, with fresh herbs and young potatoes

Honey Glazed French Duck BreastServed with Curaçao sauce, pink pepper, potato gnocchi and cranberry - Port wine braised red cabbage

Aubergine Surf and TurfGrilled lobster tail and roasted Australian Mulwarra beef tenderloin with sautéed mushrooms and seared duck foie gras, Béarnaise sauce and Madeira jus, rosemary – potato gratin and assorted vegetables


Luzon | Metro Manila | Taguig City

32nd and 5th Building, 5th Ave., cor. 32nd Street, Fort Bonifacio, Taguig City PH: 632. 856.9888

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

FrenchVegetarian

Since its opening in December 2007, Aubergine has gained a reputation as the premier restaurant in Manila for “Modern French Continental Cuisine.”Its spacious and elegant setting is accented with flowing drapes in shades of purple, complementing the rose fabric of contemporary design chairs. Behind the bar is the floor to ceiling glass-encased cellar housing an extensive wine collection, separating the dining area. The impressive main dining area is a glass window where guests can watch and be amused by the lively but composed kitchen showcasing the talents of ISCAHM, a culinary school founded by owners Hansjorg Schallenberg and Norbert Gandler who are formidable players in the hotel and restaurant industry. Michelin-star Executive Chefs Stefan Langenhan and Gandler captivate diners with distinctive culinary creations. Sample Aubergine’s cuisine thru their Degustation Menu, which includes a 7-course dinner from soup, salad to dessert. Have a taste of what’s cooking in Aubergine and experience a unique brand of hospitality and culinary talent that’s homegrown here in the Philippines, in accordance to traditional European standards.

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

AUBERGINE


appetizer::Gai SatehChicken satay

Paw Pia ThawtDeep fried spring rolls

Tod Man KungThai shrimp cake

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

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

salad::Yam Som-OPomelo and shrimp salad

Neau Naam TokGrilled beef with lemongrass salad

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

Phanaeng Neur YangBeef in aromatic phanaeng curry

Pla Kapong Neung ManaoSteamed whole sea bass in lime chili sauce

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

Kae MutsamanBoneless lamb mutsaman curry

See Khrong Moo YaangCinnamon and lemon marinated pork ribs barbecued to perfection

tapas::Tartare TroikaTuna Tartare set on fish skin crackling topped with wasabi ebiko; salmon tartare with yuzu sorbet; tender-loin of beef tartare infused with miso dalandan essence garnished with Hajikami

Coffee Spiced Crusted Fused Tuna and Salmon Tataki Served with salad nicoise moderne, green tea soba and honey soy mustard sauce

rice and noodles::Phad ThaiThai-style fried noodles

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

Khao Phad Ped YangRoasted duck fried rice


Luzon | Metro Manila | Taguig City

THAI AT SILK

[email protected]

Unit IC12 G/F Serendra Piazza,For t Bonifacio, Taguig CityPH: +63 2 856.0386 / 0387

Monday - SundayLunch: 11:00am - 3:00pmDinner: 6:00pm - 11:00pm

ThaiVegetarian

CateringFull BarIndoor/Al Fresco DiningTakeoutWine ListMajor Credit Cards AcceptedReservation RequiredIdeal venue for parties, business meetings,reunions, wedding proposals, art events

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

SUMMER/FALL 201074

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

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

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

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

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

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

Oven Roasted Stuffed Breast of ChickenFilled with creamed spinach

Pork Loin PicattaFilled with French creamed cheese and served with homemade spaghettini

Buttered & Herb Crusted Norwegian Fresh Pink Salmon FilletServed with grilled Mediterranean vegetables and with anchovies and caper cream sauce

Steamed Barracuda Fillet On prawn and bacon hash cakes, carrot and ginger puree with lightly pickled red cabbage and spring onion sauce

Thyme Roasted Argentinean Sirloin Roasted on the bone with croquette potatoes and roasted root vegetables

A Duo of Crispy Pan Fried Norwegian Salmon and Barracuda Fillet With steamed seasoned rice, tomato vinaigrette and grilled eggplant

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


Luzon | Pampanga | Angeles City

YATS RESTAURANT & WINE BAR

GO

Located at the Mimosa Leisure Estate in Clarkfield, Pampanga, Yats Restaurant and Wine Bar is generally recognized as the best fine dining establishment north of Manila. Such is its reputation that Manila residents regularly make the 80 km. trip to Angeles City just to eat there. The mainstay of the varied menu is classic Mediterranean cuisine, whose recent additions include Boston lobsters and oysters, prepared under the leadership of award-winning chef, Philip Golding. An 8,000-bottle wine cellar, unmatched elsewhere in Asia, caters to every palate and budget. The 120-seater restaurant can handle large gatherings as well as providing intimate tables for two and even private dining rooms for business meetings. Yats also offers daily menus with cuisine every bit as good as a la carte items but within reach of the tightest budgets. As one satisfied customer noted, “That was just under $3 a course!” In addition, Yats BYOB (Bring Your Own Bottle) continues on a weekly basis – at no corkage! The Yats kitchen also assumes culinary responsibility for The London Pub and Clearwater Country Club where weekly barbecues and brunches can be enjoyed in the best of atmospheres.

www.yatsrestaurant.com

Building 1988 Mimosa Drive,Mimosa Leisure Estate, Clark Freeport Zone, PampangaPH: +63 45 599.5600 (Reservations) +63 2 584.4085 (Manila Line) +63 917 817.9441

Email: [email protected]

Monday – Saturday11:00 am - 12:00 amSunday11:00 am - 10:00 pm

FrenchItalianContinentalInternationalSeafoodSteaks

Exotic/FusionBarbeque/Grilled

Catering / Private DiningFull Bar / Wine ListBanquet / Business MeetingsMajor Credit Cards AcceptedReservation Recommended 80-Seating in Main Dining AreaDress Code: Smart Casual


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

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

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

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

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

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

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

Lamb Shank Pinot NoirWith gratin potatoes & steamed vegetables

Baked Chicken SaltimboccaIn thyme jus with potato wedge-garlic-shallot confit steamed brocolli

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

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

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

desserts::Cheesecake with Chocolate BitsServed with vanilla sauce

Souffle “Le Chef”With peach, lady finger & apricot brandy

Banana Split “Le Chef Style”

Traditional Chocolate Mousse


Luzon | Benguet | Baguio City

LE CHEF AT THE MANOR

[email protected]

The Manor, Camp John HayBaguio CityPH: +63 74 424.0931 loc. 1058

Monday - SundayBreakfast: 6:00 am - 10:30 amLunch: 11:00 am - 3:00 pmDinner: 5:00 pm - 11:00 pmPiano Bar: 5:00 pm - 12:00 mn

In the heart of Baguio City, Le Chef at The Manor is a dining destination for modern and classic Mediterranean cuisine. It offers a different dining experience from breakfast to dinner. Natural light during the day provides a casual dining persona while the dim lights and the warmth of the fireplace at night give the place a romantic atmosphere. Le Chef’s dining area opens up to an outdoor patio where fresh crisp air unfolds the sight of roses and towering pine trees. The highlight of the restaurant is Chef Billy King’s renowned cuisine, which has benchmarked many fine dining scenes around the country. Prepared with passion are dishes such as executive salads, the peppered steak, and roasted Chilean sea bass, while an extensive wine list complements the delectable cuisine. Take home freshly-baked breads such as banana and chocolate peanut butter loafs or homemade sausages from the deli counter. Gracious service, elegant dining, and gastronomic delights make Le Chef at The Manor a fantastic reason to frequent the City of Pines.

ContinentalFilipinoFrenchItalianMeditteraneanBarbeque/Grilled

Banquet/CateringFull BarLive Music/EntertainmentIndoor/Al Fresco Dining Wine List

SUMMER/FALL 201076

Crispy Chicken“Our all-time Best Seller, Bigg’s Crispy Chicken is big in taste and size. It is marinated with a special blend of spices and citrus to give it that distinct taste and juiciness and our special cooking procedure ensures it’s famous crispiness and lip smacking goodness” Iced TeaOur original and famous iced tea blend. Our “Rock n’ Roll” iced tea is blended using real tea bags mixed with organic brown sugar and real lemons to give that refreshingly tangy taste. Extreme Burger“The juiciest quarter pound patty, freshest lettuce and tomato and topped with cheese and a secret recipe white sauce that is sure to give you an extreme experience” Halo HaloRed and green gulaman, whole corn, mongo, white beans, macapuno, banana, ube and sago mixed to create explosion of flavor in this all-time Filipino favorite merienda treat. Baby Back RibsSlowly baked to tender goodness, our baby back ribs are seasoned and smothered with our secret recipe of barbecue sauce served with our exotic spiced java rice. Tenderloin TipsOur tenderloin tips is tender beyond compare. Served sizzling with gravy, our delicately marinated beef tenderloin tips comes with a siding of vegetable medley and an optional siding of our freshly baked mashed potato. Cordon BleuFrench-inspired dish with pork loin wrapped around country smoked ham and cheese, deep fried with a coating of bread crumbs to achieve a crispy surface and a core-melted with cheese. This dish is accompanied by a medley of vegetables. SpaghettiOur famous meaty spaghetti sauce recipe, which has been unaltered for over 20 years, remains to be one of our top sellers. The sauce is a delicious blend of seasonings and tomato sauce with chunky ground meat, lightly sweetened for the Filipino palate. PizzaAn exuberant medley of taste-crunchy thin crust dough smothered with rich pizza sauce oozing with mozzarella cheese, but that’s not all. A delightful overload of pepperoni, the choicest and freshest mushroom green bell pepper, and the supreme taste of Italian sausage all in one pizza. Indeed, the exciting taste of four tops never stops. Southwestern SaladCrisp lettuce, ripe juicy tomato, crunchy nachos, red onion, corn, bell pepper, cucumber cubes, cheese and black olives, comes with a choice of creamy Italian or thousand island dressing.



BIGG’S DINER

www.biggsdiner.com

NAGA CITY:Advent +63 54 473.1111SM (All Star) +63 54 472.7759B.M.C. +63 54 473.3333Centro +63 54 473.1212

CAMARINES SUR:Pili +63 54 477.1111GOA +63 54 453.0390Iriga City +63 54 299.1111

LEGASPI:Old Albay +63 54 480.1111Pacific Mall +63 54 480.8383Daraga +63 54 483.8383

Welcome to Bigg’s! A landmark in Bicol’s pulsating dining scene, Bigg’s unique fast-casual dining concept makes it an iconic gastronomic destination with its extensive selection of menu that appeals to all food junkies - locals, tourists and “balikbayans”. After all, for a taste of good, or better yet, great food, nobody has a monopoly. Cheeseburger overloaded with garnishes, plump and juicy crispy fried chicken, saucy spaghetti, brick-oven pizza baked the old-fashioned way, classic rock and roll iced tea, and the local delicacy called “pinangat” and its frozen variation are all great to take back home. Health and figure-conscious? A wholesome and nourishing selection of salads and yoghurt has a special place in its list. Always adapting and ever-changing, Bigg’s continues to surprise every guest as exciting new dishes are developed and added because the burning passion and dedication to whip up only the best never simmers down. No doubt, even after nearly thirty years, Bigg’s continues to whet and satisfy the appetite of discriminating tastes on the lookout for gastronomic indulgence, and carries on with its tradition of concocting good food, good vibes and good memories. In Bicol, make it Bigg’s, a dining experience you would love to happen again… and again…and again.


Some branches open 24 hoursMall branches open 10am-9pmOther stores open 8am-10

AmericanAsianContinental

CateringDeliveryIndoor/Al Fresco DiningPrivate/Function Rooms

FilipinoGrilledInternational


soup & salad::3-Way Mushroom SoupA light, cream-based soup with button, shiitake and oyster mushroom

Roasted Tomato SoupMediterranean-inspired soup that’s packed with intense flavor from pureed roasted tomatoes and enhanced by secret herbs and spices

Fruits and Greens with Creamy Roquefort DressingA deliciously healthy medley of sweet, ripe mango, crunchy apples and mixed greens all tossed in creamy Roquefort blue cheese dressing

Mixed Garden Salad with Citrus DressingSelection of fresh greens mixed with olives, mandarin oranges, kalamata olives and drizzled with citrus dressing

entrée::Pan Roasted Chilean Sea BassDelicately soft fish pan seared in chorizo oil and served with creamy herb sauce

Osso BuccoOur take on this classic Italian dinner table staple. Browned meat shanks swimming in thick herbed tomato sauce slow-cooked to perfection

pasta::Gambasetti Sweet, spicy, savory, yummy! Hot pasta tossed with shrimps, Spanish chorizo, garlic and basil sautéed in olive oil and generously sprinkled with Parmesan cheese

AmatricianaTraditional pasta recipe from the old Italian town of Amatrice. Zesty tomatoes cooked with bacon or pancetta, and a dash of pepper flakes for that added zing

Capellini Con VongoleA very light pasta dish with the freshest clams and delicate angel hair pasta, all tossed with some garlic, parsley and Parmesan cheese

pizza::Armiza Pizza with a Spanish flair; chopped Spanish chorizo, cooked ham and bacon sit resplendent atop a tangy, tomato-based sauce

Margharita Basic Napolitaine pizza with a tomato base topped with chunky tomatoes, fresh basil and soft, melted mozzarella

Capriciosa Truly capricious in nature, this pizza is laden with all-time favorite classic pizza toppings: bacon, tomatoes, capers, button mushrooms, anchovies, and green and black olives


CAFÉ PLAZUELA

www.theavenueplazahotel.com

Avenue Plaza Hotel, Magsaysay Avenue, Naga CityPH: +63 54 473.9999FAX: +63 54 473.9993


Monday - Sunday5:30 am - 10:00 pm

Nestled in one corner of Bicol’s premier lifestyle center that is the Avenue Plaza Hotel, Café Plazuela takes pride in offering borderless cuisine to its patrons. A favorite of tourists and locals alike, Café Plazuela caters to the palate for international and cross-cultural cuisine. Among their diverse dishes, the poached sea bass and braised lamb shank have turned out to be a crowd favorite. Also, the café’s list of achievements includes its Chef de Patron, Roberto Prestado, winning a gold medal for his cuisine at the Center for Asian Culinary Studies. Recall to mind visions of contemporary elegance comprised of simple furniture and resplendent warm lighting as Café Plazuela offers its patrons an opportunity to experience the good life.

AsianContinentalFilipinoInternational

BanquetBar SceneCateringLive Music/EntertainmentIndoor/Al Fresco DiningPrivate/Function RoomsWine ListMajor Credit Cards Accepted


SUMMER/FALL 201078

sample menu selectionsappetizer::Batang-Batang Pusit Baby squid in olive oil and spices

Kilawing Tanguige, Hipon at Pusit Fish & seafood ceviche in cane vinegar, ginger & chilies

Sizzling Kandingga Sauteed pork lungs with diced carrots & kangkong topped with egg

viand::Ginataang Pakbet A mixture of local vegetables withshrimp paste & coconut cream

Inihaw na Boneless Bangus Grilled BONUAN boneless milkfish, stuffed with vegetables

Kare-Kareng Litsong Kawali A Filipino delicacy with a twist of having crispy pork belly

Pininyahang Manok sa Gata Chicken with pineapple in thick coconut cream sauce

Gulay na Natog (Laing) A Bicolano specialty cooked the traditionalway, served either miled or very spicy

Binagoongang Bagnet Crunchy pork ribs & belly tossed in sauteedshrimp paste with mango salsa

Monggo, Tinapa at Chicharon Sauteed mung beans with smoked fishtopped with pork cracklings

Kinunot na Pating Spicy shark meat in coconut cream &vinegar with malunggay leaves

Bicol Express Sauteed chili fingers with shrimp paste,coconut cream, pork, & pineapples

Shrimp Shanghai Shrimps rolled in traditional lumpiang shanghai

desserts::Turron Crispy banana & jackfruit rolls withcaramelized sugar

Leche Flan na may Pili Milk & egg custard flared with pili nuts

Minatamis na Saba Ala Mode Sweetened plantain bananas topped withvanilla ice cream, choco syrup & pili nuts



CHEF DOY’S GOURMET RESTAURANT

www.bicoltourism.com

Inside Cereza, Magsaysay Avenue, Naga CityPH: +63 54 478.2519


Monday - Sunday10:30 am - 10:30pm

Same time owner and chef de patron Doy Sto. Domingo strives to uplift the Filipino standards of gustatory delight after establishing his own Filipino restaurant in Naga City.Established on his very birthday in 2008, Chef Doy himself initially wanted to serve bangus (milkfish) dishes only, until he realized there was a scarcity of Filipino restaurants that offered Filipino fusion cuisine. Favored by many of the city’s residents, Chef Doy claims Batang-Batang Pusit as the most ordered and most-loved dish. Inspired by simple interiors and warm lightings, the restaurant creates an atmosphere of relaxation paired with personalized service that Chef Doy offers to his guests.

AsianFilipinoGrilled

Catering (On Site]DeliveryLive Music/ EntertainmentIndoor/Al Fresco DiningPrivate/Function Rooms


appetizer::Chili Buttered Squid

Mixed Tempura

Kilawing Tanigue

Tuna Sashimi

salad::Caesar Salad

Chef’s Salad

Green Mango Salad

soup::Cream of Mushroom Soup

Seafood Chowder

Wanton Soup

vegetable course::Pinakbet

Laing Na Kangkong

Ginataang Gulay Palaweño

rice and noodles::Yang Chow Fried Rice

Paella Valenciana

Japanese Fried Rice

Paella Pasta

house specialties::Pinaputok Na Samaral Inihaw Na Suran

Garlic Crab

Crispy Shrimps Super Laing Palaweño Sinigang Na Hipon Squid Adobo Pescados Catch Chili Mud Crab

Tuna Salpicao Chicken Kinulob

Inihaw Na Panga


Luzon | Palawan | Puerto Princesa City

PESCADOS

www.asturiashotel.com

South National Highway, Tiniguiban, Puerto Princesa City, PalawanPH: +63 48 434.3851 +63 48 434.3747 FAX: +63 48 433.9744

Manila Sales OfficePH: +63 2 751.3615FAX: +63 2 751.3616

Imagine yourself in a paradise that is Palawan, feasting on seafood so fresh that only hours ago had been swimming in the great ocean around you. Ready? Now pack your bags and head to Pescados, located at Asturias Hotel in gorgeous Puerto Princesa City. Pescados, or “fish” in Spanish, takes full advantage of the magnificent bounty of the sea and spins it into a fusion of delectable Filipino and Asian dishes, such as fish kinilaw and steamed lapu-lapu with soy sauce. The buffet offers fresh seafood, meat, and vegetable counters where guests are beckoned to come up with their own culinary creations in true Filipino turo-turo fashion. The chefs are equally good with international cuisine as well, especially since they hail from such diverse locales as China, France, and the Mediterranean. Almost surpassing the breathtaking scenery, Pescados makes food the highlight of your undoubtedly enjoyable stay in Palawan.


Filipino Spanish American Seafood Italian Mediterranean

CateringDeliveryTakeoutValet Parking Wine List

SUMMER/FALL 201080

VISAYAS RESTAURANTS

BOhOL

83 LANTAWAN

BORaCay

84 ZUZUNI

CeBU

85 ABACA RESTAURANT86 ANZANI87 BLU BAR & GRILL56 BRASSERIE BOHEME byTheGustavian88 CHEON SAN89 CORAL90 MANNY O’S91 MARU92 MAYA MEXICAN RESTAURANT

PHOTO SOURCE: ANZANI

MAP SOURCE: www.cebu-ph.com

Ayala

cebu cityBanilad

VISAYAS MAP

Lahug

LANTAWAN

specials::Lapu-lapu with Tomato Onion RagoutGrouper fish topped with aioli and tomato onion ragout served with paella rice and buttered vegetables

Sake-Marinated CodPan-seared cod marinated in sake and topped with foie gras and mango salsaserved with couscous and caramelized shallots and mushrooms

Wagyu Rib-Eye SteakWagyu Rib-Eye served with garlic mashed potatoes, roasted garlic and shallots in demiglace

U.S. Angus Beef Tenderloin SteakServed with buttered vegetables

HumbaBraised pork belly on a bed of garlic with fermented black beans flavored with Mallorca, a locally-produced gin

Binagoongang Lechon KawaliCrispy pork belly tossed in fragrant shrimp paste served with string beans, pumpkin and okra

Korean Spareribs BarbequeGrilled beef served with oven-roasted vegetables

Spaghetti Allo SeoglioSpaghetti with mixed seafood in red sauce

Welfred PizzaPizza topped with tuna flakes, anchovy, garlic, salted eggs and mozarella cheese

desserts::Raspberry Mouse CakeA rich chocolate mousee and raspberry bavarois meet to make a perfect romantic dessert balanced by a soft delicate sponge

Mango Crème BruleeA rich velvety custard balanced by refreshing gel and strawberry coulis

Bleu Cheese PlateA sharp and tangy bleu cheese drizzled with honey served with walnuts, grapes, apricots and brown sugar crackers

Chocolate Brownie ParfaitFor the kids at heart. Layers of chocolate and vanilla ice cream with fudgy brownie crumbs topped with chocolate syrup

sample menu selectionsEskaya Beach Resort & SpaPanglao, BoholPH: +63 38 502.9516


AmericanChineseContinentalFilipinoItalianJapanese

Mediterranean Barbeque/GrilledSeafoodSteaksVegetarian

Banquet/Full BarWine List/Valet ParkingReservation RequiredPrivate/Function RoomsLive Music/EntertainmentIndoor/Al Fresco DiningMajor Credit Cards Accepted

A Visayan word that literally means “to view,” Lantawan bestows a magnificent panoramic view of an infinity pool blending with the Mindanao Sea. Situated at the Eskaya Beach Resort and Spa in Bohol, Lantawan’s dining area reveals a serene and romantic ambiance. Designed like a modern “bahay kubo” (hut house), the use of natural materials like cogon, bamboo and wood truly enhances its Philippine charm. Enjoy the cool sea breeze as you dine amidst nature with International and Asian fusion cuisine like crusted Angus Beef tenderloin fillet steak and a Filipino all-time-favorite Kare-kare. The best selling dish is Bohol’s very own delicacy Humba. Executive Chef Rexon Pacao meticulously prepares specialties using only the freshest ingredients some of which are grown in the resort’s very own garden like Romain lettuce. Delectable food, excellent service and a breathaking view makes dining at Lantawan truly memorable.

Visayas | Bohol | Panglao

LANTAWAN


Visayas | Aklan | Boracay

sample menu selectionswww.zuzuni.netStation 1, Balabag White BeachBoracay Island, Malay, AklanPH: +63 36 288.4477

Monday - Sunday7:00am – 11:00pm

GreekMediterranean

SeafoodVegetarianBanquetCateringFull BarIndoor/Al Fresco DiningWeekend BrunchWine ListMajor Credit Cards AcceptedRooftop Bar/Lounge AreaDINE

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

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

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

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

all-greek starters::Lamb KeftedesLamb meatballs in tomato pomodora sauce

SpanakopitaSpinach & feta cheese baked in f ilo pastry.

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

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

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

Psari PsitoFillet of U.S. cod f ish, seared and baked with rosemary, lemon zest, garlic, extra-virgin oil and white wine.

Beef SouvlakiGrilled skewered beef and vegetables

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

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

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

SUMMER/FALL 201084

Visayas | Aklan | Boracay

cold::Organic chopped salad | grilled chicken | stilton | bufula | balsamic vinaigrette

Caesar salad for two persons | garlic croutons | oven dried tomatoes | parmesan (served tableside)

hot::Blue swimmer crab cakes | pickled radishes | green sauce | red curry | honey mustard

Pan roasted foie gras | pineapple marmalade | brioche toast | micro herb salad

Wood oven roasted oysters | smoked slab bacon | reggiano | thyme parmesan crust

the original abaca flatbread::Proscuitto di parma | roasted onions | arugula | reggiano

Clam pie with shaved potato | smoked bacon | braised greens | garlic cream

sea::Sashimi grade tuna “black and blue” with organic fennel puree | crisp potato pancakes | yoghurt tahini

Crispy skinned pacific seabass fillet | red curry clams | spicy coconut milk | organic basil

Pan seared red snapper | herb potato gnocchi | braised greens | seafood shellfish broth

land:: American wagyu triangle steak | oxtail + pearled barley ragout | garlic greens | natural jus

Whole roasted leg of new zealand lamb | goat cheese gnocchi | fine beans | marjoram mustard glaze

Wood fire roasted angus prime ribeye for two persons | tobacco road onions | dressed arugula

Fire roasted chicken for two persons | ratatouille provençale | baked garlic | rosemary honey

sample menu selectionswww.abacaresort.com

Punta Engaño Road, Mactan Is-land, Lapu-Lapu City 6015PH: 032.495.3461FAX: 032.495.1378


AmericanMediterranean

Bar SceneFull BarIndoor/Al Fresco DiningPrivate/Function RoomsWeekend BrunchWine ListMajor Credit Cards AcceptedReservation RequiredDress Code: Beach Chic

Since 2006, ABACÁ Restaurant has been serving a wide assortment of gourmet fare to satisfy the discriminating tastes of Cebu’s high-end clientele. Awarded as the best restaurant in Cebu for two straight years, the full-service ABACÁ Restaurant offers California and Mediterranean-inspired cuisine creatively prepared by Chef-owner Jason Hyatt whose 23 years of experience in six continents has produced a menu selection of healthy and delectable dishes to enhance the dining experience. Aside from the freshest local seafood, imported meats, and cheeses from around the world, grilled steaks and seafood continue to be the bestsellers. The relaxing and romantic atmosphere is accentuated with simple but elegant interiors, evident in the soaring ceiling and imposing columns. The constant attention to detail to present the best is what sets the award-winning restaurant apart from the rest. With friendly and warm-hearted staff delivering highly personalized service, enjoy dining in a sophisticated tropical setting at ABACÁ Restaurant.

Visayas | Cebu | Lapu-Lapu City


cold appetizer::Citrus Norwegian SalmonOn potato pancake with cucumber raita

Australian Beef CarpaccioServe with cous-cous salad and cheese fondue

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

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

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

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

Spinach Dough FlatbreadChardonnay saffron cream, slivered almonds

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

Home Made Amaretto Pumpkin TortelliCheese fondue and buttered sage

Risotto With New Zealand MusselsFlavored with basil pesto

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

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

Spiced Moroccan Organic ChickenFarro wheat, cucumber yogurt

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

Herb Crusted Medallions of U.S. Angus BeefGoat cheese and potato triangle, spinach and mushroom fricasee

from the charcoal grill::All Served with Choice Of::Homemade noodles or spiced potato wedge, vegetable ratatouille or mixed garden greens, lemon beurre blanc sauce or green pepper sauce

Yellow Fin Tuna Norwegian Salmon Chilean Seabass

sample menu selectionswww.anzani.com.ph

Panorama Heights Nivel Hills, Lahug, Cebu CityPH: +63 32 232.7375 +63 32 236.0097

Monday - SundayLunch: 12:00nn - 2:30pmDinner: 6:00pm - 11:00pm

InternationalItalian

Mediterranean

BanquetCateringFull BarLive Music/EntertainmentIndoor/Al Fresco DiningPrivate/Function RoomsWine ListMajor Credit Cards AcceptedReservation RequiredDress Code: Smart Casual

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

Visayas | Cebu | Cebu City

ANZANI

SUMMER/FALL 201086


create your own menu ::Your choice of 3 to 5 courses, with wine pairing

appetizer::Double smoked duck liver with pistachio fluid and truffle oil

Salmon poached with licorice liquid

Baked Australian scallop with black olive tapenade and slow cooked peaches

soup::Green pea and minted chili soup

Wood-fired roasted corn and seafood chowder

main course::Seabass with apricot-mustard-mint-glazed and couscous, french beans

Australian lamb chops with ratatouille and creamy goats cheese polenta

Vegetarian mushroom with walnut ravioli and pecorino shavings

dessert::Juanito’s chocolate lava cake

Amaretto cheese cake with candied almonds

Classic lemon tart with spiced raspberry compote

sample menu selectionswww.marcopolohotels.com

Marco Polo Plaza CebuCebu Veterans Drive, Nivel HillsApas, Cebu City

PH: +63 2 253.1111FAX: +63 2 231.9682

Tuesday - Sunday4:30pm - 12:00mn

Contemporary &Continental Steaks

A la CarteBarAl Fresco DiningWine ListMajor Credit Cards Accepted

Perched on the rooftop of Marco Polo Plaza Cebu, BLU Bar & Grill embraces the color of the sky. A scenic elevator takes guests up to BLU where you feel close to the sky. At 1,000 feet. above sea level, the breathtaking panoramic views of the mountains, Cebu City lights, and the Mactan Channel are beyond compare. The simple and neat interiors, highlighted by blue lighting enhance the romantic impression of the place. Chef Juanito Abangan’s eclectic new world menu offers a hearty host of contemporary and continental food selection. Guests also have the option to create their own menu. The unique dining experience, personalized service, boldly flavored dishes and the “theatre effect” from the actions of chefs and bartenders, all serve to delight the senses. In Cebu, there’s no place like BLU Bar & Grill where you can celebrate from twilight to moonlight.

BLU BAR & GRILL


appetizer::Soft Bean Curd with Preserved Egg Sauce

Poached Squid with Herbal Soy Sauce

Imperial Palace Chilled Marinated Pork Knuckles with Chinese Wine

Marinated Beef Shank in Szechuan Style

Marinated Preserved Vegetables and Century Egg Cantonese Style

soup::Mini Buddha Jump Over the Wall

Braised Bird’s Nest and Shark’s Fin with Supreme Stock

Wok Fried Scrambled Egg with Shark’s Fin and Crab Meat

Braised Superior Shark’s Fin with Crab Meat Soup

Minced Fish and Bean Curd in Sweet Corn Soup

main course::Deep Fried Crisp Duck Szechuan Style

Imperial Palace Superior Seafood served in Clay Pot

Braised Prawns with Chili Sauce

Fried Cod Fish Fillet in Light Soy Sauce

Pan Fried Beef Tenderloin and Onion in Brown Sauce

Sweet and Sour Pork

Noodles with Black Bean Sauce

Wok Fried Green Crab “Bi Feng Tang” Style

Baked Green Crab with Ginger and Spring Onion

Braised Fresh Abalone and Scallops

Braised Sea Cucumber and Pork Belly in Oyster Sauce

Braised Wheat Gluten with Eggplant in Oyster Sauce

Braised Vegetables “Lo Han” Style

Stir Fried Minced Vegetables and Mushroom served with Crispy Yam

dessert::Black Glutinous Rice topped with Coconut MilkChilled Mango Puree with Pomelo and SagoChilled Almond Bean Curd with Longan Double Boiled White Fungus and GinsengChilled Red Bean CakeDeep Fried Durian Ice Cream Deep Fried Milk CakeCheon San Tropical Fresh Fruit Platter

sample menu selectionswww.imperialpalace-cebu.com

Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015PH: +63 32 4945084/ 5085Fax: +63 32 494 5070email: [email protected]

Monday - SundayLunch: 12:00 nn - 2:30 pmDinner: 6:00 pm - 10:00 pm

Chinese

IndoorPrivate / Function RoomsValet ParkingWine ListMajor Credit Cards AcceptedTakeout

Authentic Chinese cuisine finds its way at Cheon San, the Chinese restaurant of Imperial Palace Waterpark Resort and Spa in Cebu. Cheong San offers a sumptuous variety of classical and contemporary Chinese dishes prepared by Executive Chinese Chef Kenny “Tze Hin” Yong in an open showcase kitchen with only the freshest ingredients. Named after a long mountain range of 38 peaks in China, Cheon San features a la carte, set, and dimsum menus that have the distinctive Korean-Chinese taste and style also served at Cheon San at Imperial Palace Hotel in Seoul, South Korea. Savor the juicy beef tenderloin, tasty soft shell crab with egg yolk, stir fried lobster, and roasted Beijing duck. Relish the exciting flavor of the signature Imperial hot and sour soup and its own version of the mini Buddha-jumps-over-the-wall soup. Modern furniture with antique Chinese accents defines the typical Chinese ambiance with a twist of Korean. For meetings and functions, private rooms are available. Each of the eight private rooms, named after major cities in China, can seat up to 16 persons. Cheon San also has a wide selection of Chinese liquors, spirits, and teas.


CHEON SAN

SUMMER/FALL 201088

salad & appetizer::Seafood Salad Assorted seafood with herb salad and citrus segment

Greek Salad Garden salad with feta cheese, olive, tomato and anchovies

Tartar Of Tuna Fresh tuna with mango and herb salad

hot appetizer::Pan Seared Scallops Tomato ratatouille with bisque cream and chervil

Crispy Soft Shell Crab Pineapple compote with sweet chili sauce

soup::Lobster Bisque With pan seared lobster tail

Spicy Seafood Soup Assorted seafood with coriander

pasta::Lobster Fettucini Cream Fresh lobster, broccoli, snow peas, white wine and cream

Spaghetti Seafood Tomato Assorted seafood with fresh basil and tomato sauce

main course::Beef Medallion & Lobster Grilled vegetables with port wine jus and lemon butter sauce

Wagyu Rib Eye Steak Grilled vegetables with mushroom sauce

Steamed Grouper Broccoli and snow peas with saffron cream sauce

Grilled King PrawnsMushroom ragout with truffle lemon butter sauce

live seafood::Selection of fish and seafood cooked to your liking.

Pacific Lobster

Green Crab

Grouper

dessert::Lemon Grass Brulee Lemon sorbet with pineapple compote

Mango Crepe Crepe with mango compote

Ice Cream & Sherbet Vanilla ice cream and lemon sherbet


Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015PH: +63 32 494.5098FAX: +63 32 494.5070Email: [email protected]

Monday - SundayDinner: 6:00 pm - 12:00 mn

InternationalMediterraneanSeafood

Indoor/Al Fresco DiningWine ListMajor Credit Cards AcceptedReservation RequiredSemi-Fine Dining

Fine dining is given a new twist and meaning at Coral Seaside Restaurant, Imperial Palace Waterpark Resort and Spa’s signature restaurant in Cebu. Coral, which opened only in September 2009, serves Mediterranean and international cuisines. Live seafood mostly consisting of lobsters, crabs, and groupers are naturally the house specialties. Guests may choose the freshest ingredients and decide how they would like their dishes to be prepared. Locals and tourists alike can enjoy a fantastic meal in a stylish, cozy, and elegant atmosphere. Contemporary interiors showcasing local furniture and fixtures blend well with the romantic and spacious environment by the beach. Coral is characterized by the outdoor deck, a comfortable yet romantic space that can be reserved for wedding receptions and other functions. Coral Seaside Restaurant also features live band performances on Saturdays.


CORAL SEASIDE RESTAURANT


wagyu style::Wagyu Burger Steak BentoBurger in style, wagyu style, from grain-fed cow. One of the priciest burgers in the Philippines. Pair it with the king of Italian wines, the “Barolo’, and enjoy the meal of the “‘KINGS”.

Steak “Wagyu”King of the menu, wagyu-style, 200 grams of premium grain-fed beef

Wagyu Shio Yake Sushi

Lettuce Wrap Wagyu Kalbi

Grilled Paper Thin WagyuCovered inoki mushrooms

Wagyu Goulash

tapas::Soup of the Day Par DeuxClear & cream soup comes in pair

“O’ Salad!”Crumbed calamari & onion rings on crunchy lettuce tossed with extra virgin cold press avocado oil & vinegar

Sashimi UsuzukuriTuna & white snapper presented in 2 sashimi styles

Kelbasa TrioThree authentic Polish sausage in the grill: wiejska, mysliwska & sniadaniowa sashimi usuzukuri

Tempura Tiger Prawns Cocktail

Orange Margarita Spring RollsTall spring rolls of yam, pork and veggies in grand marnier infused margarita dip

Roast Duck Gyoza

Sima’s Twice-cooked Ribs

Spikey Shau-maiServed with rice wine vinegar

“Gold Rush”Foie gras filled chicken nuggets

Buta KimuchiThin sliced fillet of pork sautéed with kimchi and eggs

Manny’s Pasta

Caviar Studded Japanese Risotto

Quizas, Pizzas, QuizasMini margarita pizzas

desserts::Tropical FruitsDances with Haagen Dazs among nuts

Aged BalsamicoOver vanilla ice cream

sample menu [email protected]

Punta Engaño Road,Mactan Island, Lapu-Lapu City, CebuPH: +63 32 492.7777FAX: +63 32 4951431

Monday - Sunday4:00pm - 12:00 midnight

AmericanAsianChineseItalian JapaneseKorean

Bar SceneWine List

Located at the Hilton Cebu Resort and Spa, Manny O’s is a casual restaurant that serves Euro-Asian fusion cuisine. Most of their dishes are what owner Manuel Osmeña considers as comfort food. Their specialty is the Wagyu beef burger, one of the priciest burgers in the country. The young and affluent in society can also avail of their bestsellers that include the Wagyu burger steak bento, charcoal-fired kalbi, sima’s twice-cooked ribs, spikey shaumai, spring rolls, and the tempura tiger prawn cocktail. Manny O’s exudes a cozy and intimate interior illuminated by dim lights and decorated with red accents, featuring a seventies mural by the bar complete with a panoramic view of the sea, setting the mood for a truly pleasant dinner. The restaurant also has a variety of its own blends of wine and a tapas selection to choose from that complement each other. Specializing in wine pairing dinners, Manny O’s has largely attributed its success for “making ordinary food extraordinary.”


MANNY O’S WINE AND TAPAS

SUMMER/FALL 201090

91

Korean specialties::Sokalbi Jim Beef rib stew

Dolsot Bibim Bap Stone pot rice and vegetables

Sheng Sun Gui Roasted fish of the day

Haemul KalguksuKorean style noodles with seafood

Naeng MyunCold noodles in chilled beef broth with condiments

Gori Gom Tang Boiled oxtail soup

Yeongyang Kalbi Tang With jujube, chestnut and ginseng

Haejang Guk Beef and cabbage stew

Tenjang Jighe Bean paste stew

Kimchi Jighe Kimchi stew

grilled selection::Hangari Yangnyum Kalbi Marinated beef short ribs

Chadol Parki Pan-grilled thinly sliced ribeye beef

Ggot Dng Shim Thin-sliced premium ribeye of beef

Seoul Shik Bulgogi Seoul style marinated sliced beef

Gwangyang Shik Bulgogi Gwangyang style marinated sliced beef

shabu-shabu selection::Well-Being Shabu Shabu Beef striploin, cabbage, squash, crown daisy, mushrooms and glass noodles

Well-being Sooyuk Beef tender stew with soya dipping sauce and condiments and kimchi and garlic chives

korean teppanyaki set meal::Salad

Chicken Porridge

Beef Tenderloin

Bean Sprouts and Garlic

King Prawn

Fried Rice or Noodles

Fresh Fruits


Imperial Palace Waterpark Resort & Spa, M.L. Quezon Highway, Brgy. Maribago, Lapu-Lapu City, Cebu 6015H: +63 32 494 5082 / 5083Fax: +63 32 494 5070email: [email protected]

Monday - SundayLunch: 12:00 nn - 2:30 pmDinner: 6:00 pm - 10:00 pm

Korean

Indoor/Al Fresco DiningPrivate/Function RoomsWine ListMajor Credit Cards AcceptedSmoking / Non-smoking Valet Parking

The taste of traditional Korean cuisine can be experienced at Maru Korean Restaurant located at the Imperial Palace Waterpark Resort and Spa in Cebu. Maru, which is Korean for the “living area” of a traditional Korean house, is an authentic Korean restaurant that serves a full Korean menu ranging from popular Korean dishes like the bestselling tenjang jinghe, kimchi jinghe, and yeongyang kalbitang to table-grilled Korean-style beef. Chef Yongjin Hwang creatively prepares a healthy combination of spicy vegetables and imported meat offered in a la carte, teppanyaki, and set menus. Add some spice with the authentic Korean kimchi or try the savory beef and octopus jeongol. Classical and avant-garde Korean interiors complement the subdued lighting and fixtures, resulting in a formal but simple ambiance. The restaurant also offers shabu-shabu items, table-top grilling, and a teppanyaki cooking show. When in town, visit Maru, the only high-end Korean restaurant in Cebu.


MARU KOREAN RESTAURANT



botanas y antojitos::GuacamoleHand-mashed avocado with onions, organic cilantro and lime

Coctel De CamaronesTender poached shrimp with our own homemade cocktail sauce

Salsa RojaTomato salsa with coriander and chilies served with homemade masa chips

Chili Con Carne Y QuesoHomemade beef chili covered with cheese and sour cream

Tortilla SoupTomato and pasilla chile soup with grilled chicken, oaxaca cheese, crema and crispy tortillas

dela plancha::Pollo AchioteCrispy skinned half chicken with coriander and salsa fresca

Camarones Recado VerdeHerb spiced tiger prawns with tomatillo salsa, roasted onions and chilies

especiales::Enchiladas De Queso Y PolloHomemade corn tortillas filled with roasted chicken,cheeses and enchilada sauce

Pescado VeracruzFish fillet cooked in banana leaves with olives, tomatoes and chilies

Cabrito En SalsaSlow roasted suckling goat with chilies and tomatoes

Vientre De PuercoCrispy pork belly served with dried chile-lime dipping sauce

tortas::A Mexican-style sandwich served with chips and salsa filled with your choice of the following:

CarnitasSix-hour roasted organic pork shoulder with chilies and garlic

Carne AsadaGrilled angus flank steak with chilies and cumin

Tinga De PolloGrilled chicken breast with chipolte bbq sauce

sample menu selectionswww.mayacebu.com

Crossroads, Banilad, Cebu CityPH: +63 38 238.9552Email: [email protected]

Monday - Sunday11:00am until late night

Mexican

Bar SceneCateringDeliveryFull BarLive Music/EntertainmentIndoor/Al FrescoPrivate/ Function RoomsTakeoutVegetarian-Friendly Wine ListMajor Credit Cards Accepted

With a rich historic reference to the Mayan civilization, Maya Mexican Restaurant and Tequila Lounge boasts of serving authentic Mexican dishes the exact way several restaurants in Mexico would do it. The lack of establishments serving the same cuisine allowed owner Jason Hyatt to create Maya. The restaurant also takes pride in serving the crowd-pleasing Slow-Roasted Pork Carnitas. Fine dining in a very comfortable and casual atmosphere highlights the whole experience at Maya Mexican Restaurant, taking comfort to the next level without its interiors becoming too overwhelming.

MAYA MEXICAN RESTAURANT

PHOTO SOURCE: MAYA MEXICAN RESTAURANTSUMMER/FALL 201092


MINDANAO RESTAURANTS

DavaO

95 FARFALLA PASTA BAR96 MAMU’S97 TADAKUMA

PHOTO SOURCE: MAYA MEXICAN RESTAURANT

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starters::Oven roasted little vegetables stuffed with ground beef, bell peppers and mushrooms

Bagna Cauda, a tasty Italian dip of anchovy and garlic in virgin olive oil with crunchy vegetables

Carpaccio of homemade cured marlin served in virgin olive oil, lemon and freshly ground pepper

Ferry’s Wheel of sliced goat cheese mozzarella and red tomatoes in Italian balsamic dressing

Tasty New Zealand Mussels Marinière, white wine cream sauce or Italian olive oil, garlic and chili

salad::Light Garden Salad with Sundried Tomatoes, in Italian Balsamic dressing

Davao-made Goat Cheese Salad with sliced Pears, in Honey-Lemon Vinaigrette

Iceberg Wedge Salad and French Blue Cheese Dressing, with Bacon bits, Red Onion and Tomatoes

Salade Nicoise a l’Italienne in Italian balsamic dressing

soup::Brocoli and Asparagus Melange, served with a drop of Pesto

Winter Pumpkin and Carrots, cooked with a zest of Orange

Cream of Corn, Fresh Chicken shreds, and little spring onions

pasta suggestions::Sundried Tomato Spaghetti

Wild Mushroom Cream Farfalle

Vongole Linguini, small Clams in White Wine sauce

Spicy Squid Pesto Penne

seafood, meat, and poultry::Boneless and Fatless Pork Escalopes à la Milanèse, with Spaghetti in Pomodoro sauce

Oven Baked Fillet of Garoupa, crusted with Foccacia Bread Crumbs, served with Roasted Tomatoes

Casserole of Osso Bucco a La Cremosa served with warm couscous semolina

Grilled Salmon Fillet, with Lime, on a bed of garden fresh Sautéed Spinach Leaves

side dishes::Sautéed Potatoes, Mashed Potatoes, Potato Dauphinois, French Fries, Garlic/Plain Brown Rice, Assorted Steamed Vegetables, String Beans, Sautéed Fresh Spinach


“Not fine dining, rather… dining finely”Taking its name from bow-tie shaped pasta, same-time owner and chef de patron Celina Anna Le Neindre serves only the freshest and healthiest dishes characterized by simple home cooking. Farfalla Pasta Bar offers the fusion of French and Italian cuisine and was established in 2009 with its patrons’ favorite dishes including the Three Mushroom Cream Farfalla, OssoBucco, and the Baked Lapu-lapu fillet. With its intimate ambiance reminiscent of the French Riviera, this small yet alluring Pasta Bar serves only authentic dishes using the best products Mindanao can offer.

[email protected]

La Core Spa Bldg.Victoria Plaza Compound,J. P. Laurel Ave., Davao City PH: +63 82 222.0630FAX: +63 82 227.9418

Tuesday - Sunday10:00 am to 12:00 mn

FrenchItalian

CateringIndoor/Al Fresco DiningWine ListMajor Credit Cards AcceptedReservation SuggestedDress Code: CasualHomemade pasta fresh everyday

Mindanao | Davao | Davao City

FARFALLA PASTA BAR


starters::Seared SashimiFresh tuna with sesame seeds, seared in red pepper corn or garlic pesto

Shrimp Gambasspicy shrimp aioli served with French bed.

sandwiches::Smoked Bangus SpreadShredded smoked bangus in a mayo mustard topped with lettuce.

soup::Clam Chowder Our humble Imbao clams partnered with bacon in a cream soup. Served with crackers.

PASTA::Tetracine with Fresh Mushrooms and Bacon This is a family recipe using white sauce, fresh mushroom straws, bacon and spices.

beef::Beef “Abodo” with Mushroom and AsparagusThis original house recipe is prepared with button mushrooms in a rich brown sauce, topped with sautéed fresh asparagus.

Lengua Estofado with MushroomsAn old family recipe handed down by our grandparents for the on-tounge lover.

pork & chicken::Pote (Pork and Beans)A family specialty prepared in a soupy tomato sauce using pork , chicken and chorizo bilbao with pechay greens

Pork Pot Roast with MushroomsChoice pork tenderloin slowly cooked in a light brown sauce with fresh straw mushrooms and spices.

Crispy Pork BinagoonganTurbo broiled pork belly smothered with shrimp paste; for the adventuruos

seafood::Grilled Malasugue with Cucumber SaladFor the weight conscious, we recommend the grilled “white” tuna belly.

Adobong Pusit Ensu TintaA localized squid dish prepared in its black ink and mildly spiced.

desserts::Durian FloatFresh durian flavored cream in between layers of graham crackers.

Sanz RivalThin layers of meringue sandwiched with buttercream.

sample menu selectionswww.anisabelsuites.com

88 F. S. Dizon Road, Bacaca,Davao City 8000PH: +63 8 222.58114Fax: +63 8 230.51612

Monday - Saturday7:00 am to 12:00 mnSunday5:00 pm to 12:00 mn

FilipinoInternational

BanquetCateringIndoor/Al Fresco DiningPrivate/Function RoomsWine ListMajor Credit Cards Accepted

Servicing the food requirements of Anisabel Suites in Davao City is Mamu’s Resto-Bar. Mamu’s, its name derived from the term of endearment Mama which owner Architect Anselmo Ferrazini fondly calls his wife Mylene, has successfully carved its own niche of local patrons, offering favorite family dishes handed down for generations. Family and friends will find the serving sizes for sharing up to three persons as a mini buffet per table to provide a more balanced array of choices. Regulars prefer the lengua, pot roast, beef adobo, tetrazzini, minestrone, shrimp curry, and pote gallego over a wide variety of specialties. The interior design suggests a cozy and pleasant ambiance. Diffused lighting and heavy wooden reception and buffet counters lend warmth to the place. Soft red with neutral colors and oversized chairs make guests comfortable. Shelves of stoneware pots, vases, and teapots add to the general appeal. The restaurant also has an outdoor patio and a mini function room for meetings. Come and celebrate the milestones in your life at Mamu’s.


MAMU’S RESTAURANT

SUMMER/FALL 201096

daily specials::Depends on available ingredients in the market and the inspiration of the Chef.

ramen::Negimiso RamenShoyu RamenHiyasi RamenSeafood Ramen Yakisoba KantonmenMoyashi RamenEbi Shitake Men

Donburi - rice bowls::GyudonTendonKatsudonMabodonKatsu CurryUnagi DonYakitori Don

Chicken Teriyaki

sushi bar::Tekka MakiFuto MakiTekka DonEbi SushiTake SushiMatu SushiChirashi SpecialCalifornia MakiMixed SashimiSalmon SashimiMaguro SashimiChirashi Sushi

Uni Sushi/Sashimi

specials::Ebi TempuraBeef TeppanyakiAtuyaki Tofu SukiyakiMabo TofuOmu RiceEbi Chiri GyozaJapanese BurgerMiso Ni

sample menu selections11 Damosa Business CenterLanang, Davao CityPH: +63 82 234.8813

Weekdays10:00am - 10:00pm

Friday & Saturday10:00am - 12:00 midnight

Japanese

Bar SceneCateringFull BarIndoor/Al Fresco DiningMajor Credit Cards Accepted

Opening only in December 2008, Tadakuma serves authentic Japanese cuisine with the freshest ingredients. The most popular among its classic dishes include gyudon, tempura, beef teppanyaki, gyoza, and sukiyaki. However, Japanese clients consider the ramen as the restaurant’s specialty since noodles and broth are made fresh in-house. Intended as a very modern space which incorporates old touches with the new design, the interiors have clean lines with dark hardwood and cream walls in deep rich brown colors, producing a hip and modern ambiance with a relaxed sense of elegance. Indirect lighting around the space, where the sushi bar is centered with a massive hardwood piece at the bar top, adds to the setting of a relaxed environment. Tadakuma also offers Teishoku set meals upon request, catering, takeout, and a selection of Japanese sake for bar service. To enjoy “fresh, delicious, and authentic Japanese food at affordable prices,” visit Tadakuma in Davao City.


TADAKUMALOGO


INDEX BY CITY/AREAINDEX BY A-Z

A-Z

53 360 RESTAURANT & BAR70 8 SPICES85 ABACA RESTAURANT86 ANZANI73 AUBERGINE54 BARCINO77 BIGG’S DINER87 BLU BAR & GRILL56 BRASSERIE BOHEME by The Gustavian64 C2 CLASSIC CUISINE78 CAFÉ PLAZUELA58 CARPACCIO79 CHEF DOY’S GOURMET RESTAURANT88 CHEON SAN59 CHESA BIANCA60 CHILI PEPPERS89 CORAL 95 FARFALLA PASTA BAR71 GRAN CAFFÉ CASANOVA61 I’M ANGUS83 LANTAWAN76 LE CHEF AT THE MANOR96 MAMU’S 90 MANNY O’S91 MARU92 MAYA MEXICAN RESTAURANT72 NINYO62 NU.VO66 OCEANA 68 PATIO GUERNICA80 PESCADOS97 TADAKUMA74 THAI AT SILK63 THE FRENCH CORNER75 THE YATS RESTAURANT69 UNIT 8 CAFÉ84 ZUZUNI

INDEX BY CITY/AREA

ANGELES CITY75 THE YATS RESTAURANT

BAGUIO CITY76 LE CHEF AT THE MANOR

BOHOL83 LANTAWAN

BORACAY84 ZUZUNI

CEBU85 ABACA RESTAURANT86 ANZANI87 BLU BAR & GRILL56 BRASSERIE BOHEME by The Gustavian88 CHEON SAN89 CORAL90 MANNY O’S91 MARU92 MAYA MEXICAN RESTAURANT

DAVAO95 FARFALLA PASTA BAR96 MAMU’S97 TADAKUMA

LEGASPI56 BRASSERIE BOHEME by THE GUSTAVIAN60 CHILI PEPPERS

MANILA 64 C2 CLASSIC CUISINE

MANDALUYONG64 C2 CLASSIC CUISINE MAKATI CITY53 360 RESTAURANT & BAR54 BARCINO

56 BRASSERIE BOHEME by The Gustavian64 C2 CLASSIC CUISINE58 CARPACCIO59 CHESA BIANCA60 CHILI PEPPERS61 I’M ANGUS62 NU.VO MUNTINLUPA CITY63 THE FRENCH CORNER

PASIG CITY64 C2 CLASSIC CUISINE54 BARCINO

PUERTO PRINCESA CITY80 PESCADOS

QUEZON CITY70 8 SPICES56 BRASSERIE BOHEME by The Gustavian64 C2 CLASSIC CUISINE60 CHILI PEPPERS71 GRAN CAFFÉ CASANOVA62 NINYO

SAN JUAN CITY64 C2 CLASSIC CUISINE

TAGAYTAY CITY64 C2 CLASSIC CUISINE

TACLOBAN CITY56 BRASSERIE BOHEME by THE GUSTAVIAN

TAGUIG CITY73 AUBERGINE54 BARCINO74 THAI AT SILK


SUMMER/FALL 201098

INDEX BY CITY/AREA INDEX BY CUISINE

INDEX BY CUISINE

AMERICAN53 360 RESTAURANT & BAR85 ABACA RESTAURANT77 BIGG’S DINER60 CHILI PEPPERS83 LANTAWAN90 MANNY O’S80 PESCADOS69 UNIT 8 CAFÉ

ASIAN53 360 RESTAURANT & BAR77 BIGG’S DINER78 CAFÉ PLAZUELA79 CHEF DOY’S GOURMET RESTAURANT90 MANNY O’S72 NINYO

69 UNIT 8 CAFÉ

BARBEQUE/GRILLED53 360 RESTAURANT & BAR77 BIGG’S DINER87 BLU BAR & GRILL79 CHEF DOY’S GOURMET RESTAURANT60 CHILI PEPPERS83 LANTAWAN76 LE CHEF AT THE MANOR63 THE FRENCH CORNER75 THE YATS RESTAURANT69 UNIT 8 CAFÉ

CHINESE53 360 RESTAURANT & BAR88 CHEON SAN83 LANTAWAN90 MANNY O’S

CONTINENTAL77 BIGG’S DINER56 BRASSERIE BOHEME by The Gustavian78 CAFÉ PLAZUELA83 LANTAWAN76 LE CHEF AT THE MANOR63 THE FRENCH CORNER75 THE YATS RESTAURANT

ECLECTIC/WORLD CUISINE87 BLU BAR & GRILL66 OCEANA

EXOTIC/FUSION72 NINYO75 THE YATS RESTAURANT



FILIPINO53 360 RESTAURANT & BAR 77 BIGG’S DINER64 C2 CLASSIC CUISINE79 CHEF DOY’S GOURMET RESTAURANT60 CHILI PEPPERS83 LANTAWAN76 LE CHEF AT THE MANOR96 MAMU’S80 PESCADOS63 THE FRENCH CORNER

FRENCH53 360 RESTAURANT & BAR73 AUBERGINE95 FARFALLA PASTA BAR76 LE CHEF AT THE MANOR 72 NINYO62 NU.VO63 THE FRENCH CORNER75 THE YATS RESTAURANT

GREEK84 ZUZUNI

INTERNATIONAL86 ANZANI77 BIGG’S DINER78 CAFÉ PLAZUELA89 CORAL96 MAMU’S72 NINYO75 THE YATS RESTAURANT

ITALIAN53 360 RESTAURANT & BAR86 ANZANI58 CARPACCIO95 FARFALLA PASTA BAR71 GRAN CAFFÉ CASANOVA83 LANTAWAN76 LE CHEF AT THE MANOR90 MANNY O’S80 PESCADOS63 THE FRENCH CORNER75 THE YATS RESTAURANT

INDEX BY CUISINE

JAPANESE53 360 RESTAURANT & BAR83 LANTAWAN90 MANNY O’S72 NINYO97 TADAKUMA

KOREAN53 360 RESTAURANT & BAR90 MANNY O’S91 MARU

MEDITERRANEAN85 ABACA RESTAURANT86 ANZANI89 CORAL83 LANTAWAN76 LE CHEF AT THE MANOR62 NU.VO80 PESCADOS63 THE FRENCH CORNER84 ZUZUNI

MEXICAN92 MAYA MEXICAN RESTAURANT

SUMMER/FALL 2010100



INDEX BY CATEGORY

SEAFOOD53 360º RESTAURANT & BAR89 CORAL83 LANTAWAN80 PESCADOS75 THE YATS RESTAURANT69 UNIT 8 CAFÉ

SPANISH54 BARCINO68 PATIO GUERNICA80 PESCADOS

STEAKS77 BIGG’S DINER61 I’M ANGUS83 LANTAWAN68 PATIO GUERNICA75 THE YATS RESTAURANT69 UNIT 8 CAFÉ

SWISS59 CHESA BIANCA

THAI70 8 SPICES74 THAI AT SILK69 UNIT 8 CAFÉ VEGETARIAN53 360 RESTAURANT & BAR73 AUBERGINE77 BIGG’S DINER56 BRASSERIE BOHEME by The Gustavian83 LANTAWAN92 MAYA MEXICAN RESTAURANT74 THAI AT SILK69 UNIT 8 CAFÉ84 ZUZUNI


INDEX BY CATEGORY

SUMMER/FALL 2010102


INDEX BY CATEGORY

BANQUET70 8 SPICES86 ANZANI54 BARCINO78 CAFÉ PLAZUELA83 LANTAWAN76 LE CHEF AT THE MANOR66 OCEANA 63 THE FRENCH CORNER75 THE YATS RESTAURANT84 ZUZUNI

BAR SCENE53 360 RESTAURANT & BAR54 BARCINO78 CAFÉ PLAZUELA60 CHILI PEPPERS90 MANNY O’S92 MAYA MEXICAN RESTAURANT62 NU.VO68 PATIO GUERNICA

BYOB54 BARCINO

CATERING53 360 RESTAURANT & BAR86 ANZANI73 AUBERGINE54 BARCINO77 BIGG’S DINER56 BRASSERIE BOHEME by The Gustavian64 C2 CLASSIC CUISINE78 CAFÉ PLAZUELA58 CARPACCIO79 CHEF DOY’S GOURMET RESTAURANT59 CHESA BIANCA95 FARFALLA PASTA BAR76 LE CHEF AT THE MANOR96 MAMU’S92 MAYA MEXICAN RESTAURANT

66 OCEANA 80 PESCADOS97 TADAKUMA74 THAI AT SILK63 THE FRENCH CORNER 75 THE YATS RESTAURANT84 ZUZUNI

DELIVERY77 BIGG’S DINER56 BRASSERIE BOHEME by The Gustavian64 C2 CLASSIC CUISINE79 CHEF DOY’S GOURMET RESTAURANT60 CHILI PEPPERS71 GRAN CAFFÉ CASANOVA92 MAYA MEXICAN RESTAURANT80 PESCADOS

DRESS CODE – BEACH CHIC85 ABACA RESTAURANT

DRESS CODE – SMART CASUAL86 ANZANI95 FARFALLA PASTA BAR72 NINYO75 THE YATS RESTAURANT

FULL BAR85 ABACA RESTAURANT 86 ANZANI73 AUBERGINE 54 BARCINO56 BRASSERIE BOHEME by The Gustavian83 LANTAWAN76 LE CHEF AT THE MANOR 92 MAYA MEXICAN RESTAURANT68 PATIO GUERNICA97 TADAKUMA74 THAI AT SILK63 THE FRENCH CORNER75 THE YATS RESTAURANT84 ZUZUNIFONDUE59 CHESA BIANCA


INDEX BY CATEGORY

LIVE MUSIC/ENTERTAINMENT53 360 RESTAURANT & BAR86 ANZANI78 CAFÉ PLAZUELA79 CHEF DOY’S GOURMET RESTAURANT83 LANTAWAN76 LE CHEF AT THE MANOR

92 MAYA MEXICAN RESTAURANT62 NU.VO68 PATIO GUERNICA


INDEX BY CATEGORY

70 8 SPICES85 ABACA RESTAURANT86 ANZANI54 BARCINO56 BRASSERIE BOHEME by THE GUSTAVIAN58 CARPACCIO59 CHESA BIANCA89 CORAL61 I’M ANGUS83 LANTAWAN96 MAMU’S91 MARU68 PATIO GUERNICA63 THE FRENCH CORNER97 TADAKUMA75 THE YATS RESTAURANT

RESERVATION REQUIRED53 360 RESTAURANT & BAR85 ABACA RESTAURANT86 ANZANI64 C2 CLASSIC CUISINE89 CORAL95 FARFALLA PASTA BAR71 GRAN CAFFÉ CASANOVA83 LANTAWAN72 NINYO68 PATIO GUERNICA74 THAI AT SILK 75 THE YATS RESTAURANT

PRIVATE/FUNCTION ROOMS53 360 RESTAURANT & BAR70 8 SPICES85 ABACA RESTAURANT86 ANZANI73 AUBERGINE54 BARCINO77 BIGG’S DINER56 BRASSERIE BOHEME by The Gustavian78 CAFÉ PLAZUELA58 CARPACCIO79 CHEF DOY’S GOURMET RESTAURANT59 CHESA BIANCA83 LANTAWAN96 MAMU’S91 MARU92 MAYA MEXICAN RESTAURANT72 NINYO

PRIX FIXE MENU56 BRASSERIE BOHEME by THE GUSTAVIAN

MAJOR CREDIT CARDS ACCEPTED53 360º RESTAURANT & BAR

INDOOR/AL FRESCO DINING53 360 RESTAURANT & BAR70 8 SPICES85 ABACA RESTAURANT 86 ANZANI54 BARCINO77 BIGG’S DINER78 CAFÉ PLAZUELA59 CARPACCIO79 CHEF DOY’S GOURMET RESTAURANT59 CHESA BIANCA60 CHILI PEPPERS89 CORAL95 FARFALLA PASTA BAR71 GRAN CAFFÉ CASANOVA83 LANTAWAN76 LE CHEF AT THE MANOR 76 MAMU’S91 MARU72 NINYO62 NU.VO68 PATIO GUERNICA97 TADAKUMA74 THAI AT SILK63 THE FRENCH CORNER69 UNIT 8 CAFÉ84 ZUZUNI


105www.dineasiaguide.com

INDEX BY CATEGORY

SEMI-FINE DINING

89 CORAL

SMOKING & NON-SMOKING58 CARPACCIO59 CHESA BIANCA

TAKEOUT73 AUBERGINE54 BARCINO64 C2 CLASSIC CUISINE58 CARPACCIO 59 CHESA BIANCA71 GRAN CAFFÉ CASANOVA83 LANTAWAN92 MAYA MEXICAN RESTAURANT66 OCEANA 80 PESCADOS

VALET PARKING64 C2 CLASSIC CUISINE72 NINYO

WEEKEND BRUNCH85 ABACA RESTAURANT

WINE LIST53 360 RESTAURANT & BAR 85 ABACA RESTAURANT86 ANZANI

73 AUBERGINE54 BARCINO78 CAFÉ PLAZUELA58 CARPACCIO59 CHESA BIANCA89 CORAL95 FARFALLA PASTA BAR71 GRAN CAFFÉ CASANOVA61 I’M ANGUS83 LANTAWAN90 MANNY O’S91 MARU92 MAYA MEXICAN RESTAURANT72 NINYO

62 NU.VO68 PATIO GUERNICA80 PESCADOS74 THAI AT SILK63 THE FRENCH CORNER75 THE YATS RESTAURANT84 ZUZUNI

WEEKEND BRANCH85 ABACA RESTAURANT84 ZUZUNI


Birthday Celebration…

End of An Era…

The ever good-natured marketing director of Brasserie Boheme by The Gustavian, Marie Jo Camarista, turned a new leaf when she celebrated her birthday with close friends and associates in a simple get-together recently held. Marie Jo, looking charming in her fashion best, welcomed her guests that included Dine Asia’s Mary Anne Meily and treated them to an entertaining evening of good food and drinks

Brasserie Boheme, Salcedo Village, Makati City; June 2, 2010

After eight long years, Hey Jude Bar, the largest party place on the island of Boracay comes to a close and greeted everybody goodbye. Owner Jude Lee thanked his well-wishing guests for their continued support and patronage through the years. Attending party people admitted that those Boracay nights will never be the same again without Hey Jude Bar. It couldn’t have been better!

Boracay, Malay, Aklan;June 12, 2010

Louise Lee, Dine Asia’s Marcus Maguigad & Jude Lee

MARIE JO CAMARISTAPARTY

HEY JUDE BAR

Resident DJ Erwin Edralin lighting up a lantern Louise & Jude Lee Suzanne & Paolo

of True FoodBoracay’s own Claire Roughton

Paula Rosales & Don Puno

Kate Moynihan, Sarah Rosser & Paula Rosales

SUMMER/FALL 2010106

DINING RENDEZVOUS

Marie Jo and Mary Anne having a good time with close friends

Marie Jo and friends Marie Jo and friends

Marie Jo and friends Marie Jo celebrating her birthday with her invited guests


Names

Trade Exhibit…

Spearheaded by the Center for International Trade Expositions and Missions (CITEM), the International Food Exhibition (IFEX) Philippines welcomed visitors and buyers from around the world for 3 days with the theme “Celebrate the Flavors.” Now on its 7th year, the annual trade show featured exciting gastronomic delights from the Philippines. Dine Asia’s Jojo Villaflor sampled specialty food and beverage products from more than 300 local and international food manufacturers and exporters during the event.

World Trade Center, Pasay City;May 6-8, 2010.

7th INTERNATIONAL FOOD EXHIBITION PHILIPPINES

Store Opening…

Health and beauty expert Cory Quirino, together with celebrities and other guests, led the opening of her newest branch of World of Wellness. Carrying over 200 product lines from the Philippines, Europe, USA, and Asia, the store, with the tagline “Celebrate Life the Natural Way,” offers products personally chosen by Cory Quirino, who promises to make wellness and beauty available and affordable to all. Dine Asia’s Mary Anne Meily, Patrick Anthony Meily, and Pauline Misa graced the well-attended occasion.

SM City North EDSA, Quezon City;July 21, 2010. Pauline Misa, Mary Anne Meily, Dr. Rudy Apostol, Mae Velilla, Christine Bersola,

Cory Quirino, Dr. James Boado & Patrick Anthony Meily

WORLD OF WELLNESS

Mae, Mary Anne & a friendCory Quirino with invited guestsMary Anne, Mae & Patrick

DINING RENDEZVOUS

Provincial Tours…

Dine Asia’s Mary Anne Meily and Pauline Misa traveled all over the Philippines and toured the sights and sounds of Cebu, Davao, and Naga as they visited various places and attractions in the three provinces. The travel was part of Dine Asia’s highlight for Camarines Sur as the featured destination for the Summer/Fall 2010 issue.

Cebu, Davao, Camarines Sur;June, 2010. Mary Anne Meily, Junjie Abella, Little Asia Owner Adam Sia

& Pauline Misa

CEBU-DAVAO-CAMSUR

Pauline with Camarines Sur Gov. LRay Villafuerte

Imperial Palace Waterpark Resort & Spa

Mary Anne & Pauline at Avenue Plaza Hotel

Kilawin na Tanigue of Chef Doy’s

Mary Anne & Pauline at Bigg’s Diner

Legaspi Suites

Pauline, Mary Anne & Yvonne Apad at MAYA

At Happy Ending Bar with Gov. LRay & Bar Owner AnaMie Saenz Mary Anne, Yvonne Apad & Paulineat Imperial Palace

Mary Anne at Fat Bobby’s

Nightout with the Abella’s

Pili Nut Cheesecake

Party at Naga

Mary Anne & Pauline with Avenue Plaza Hotel Owner Allan CuBigg’s Diner

DINING RENDEZVOUS

SUMMER/FALL 2010108


Bar Opening…

Owner Anamie Saenz recently launched her newest bar, Happy Ending, and entertained her circle of friends and other guests that included Dine Asia’s Mary Anne Meily and Pauline Misa. The night saw the gracious host taking a shot of Brain Hemorrhage, a drink made up of peach schnapps, Bailey’s Irish cream, and grenadine syrup that looks disgusting but tastes delicious. The night wore on until the wee hours of the morning with great sounds provided by DJ Euric.

Camsur Watersports Complex, Pili, Camarines Sur; July 31, 2010.

Ms. AnaMie Saenz & Ms. Pauline Misa

HAPPY ENDING BAR

Maryanne, Missy, Bajim, Migs, Jacob & JohnCarlos, Sona, Macarena, Rosario, Rafa, Ana, Alex & Marco

Jecka Rodriguez,Derick De Borja,Joel De Borja, Grace

Briones & Arpie DiazBar Owner AnaMie Saenz

Jamie, Gabi, Bia, Sunil, Migs & JohnMary Anne, AnaMie and friendsAnaMie Saenz taking

a shot of Brain Hemorrhage

Eli, Mary Anne, Pauline, Missy, Soleil

Business Conference…

Dine Asia’s Mary Anne Meily and Pauline Misa celebrated the Filipino dining experience at Dine Philippines 2010, a 1-day food business conference that featured speakers who are distinguished luminaries from their respective fields. During the event, conference speakers shared practical tips on how to grow one’s food business and the latest trends in the food and hospitality industry.

Waterfront Hotel, Lahug, Cebu City; July 24, 2010

DINE PHILIPPINES 2010

Chef Bruce Lim of Chef’s Table flanked byDine Asia’s Pauline Misa & Mary Anne Meily

Chef Bruce & Mary Anne Dine Philippines 2010 Conference Speakers

DINING RENDEZVOUS

DINING RENDEZVOUS

Scotch Tasting…

Renowned super premium Scotch whisky, Chivas Regal 18 Year Old, invited a line-up of distinguished guests to an exclusive Scotch tasting session which was hosted by Mr. Darren Hosie, Regional Mentoring Manager of Chivas Brothers Ltd. Dine Asia’s Mary Anne Meily and Pauline Misa was among the chosen few who indulged themselves to hors d’oeuvres and enjoyed Chivas 18 cocktails during the ‘smart evening’.

Republiq, Newport City, Pasay City;July 8, 2010 Vince Ascalon, Ramon Cualoping, Mari Litonjua, Dana Tiquison and Jean de Rama

CHIVAS REGAL18 YEAR OLD

Darren Hosie (Regional Mentoring Manager of Chivas Brothers Ltd) leads the

Tasting Program

Mary Anne, Pauline & friendsMari Litonjua,Ramon Cualoping, Kendrick Tan, Vince Ascalon

Chef Fernando Aracama

Holly Paraiso

Pauline Misa,Chef Johann Dreisge, Chef Josef Miklavc and Mary Anne Meily

Donnie Ramirez, Nivat Chantarachoti and Stephen Ku

Melo Esguerra and Fortune Ledesma

Kevin Lee (Marketing Director of Pernod Ricard Philippines)

Host for the Night Christine Caballero

May Legaspi and Mark Dy

Darren Hosie, Mark Rosales& Mary Anne Meily

Ryan Ordo

SUMMER/FALL 2010110

Mari litonjua & Ms. Mary Anne Meily

DINING RENDEZVOUS


Festival Launch…

Dine Asia’s Mary Anne Meily and Pauline Misa arrived in their chic attires at the exclusive cocktail reception that celebrated the launching of Flavors of Thailand in partnership with the Embassy of Thailand, Thai Airways, and the Tourism Authority of Thailand. The month-long food festival features a delectable showcase of authentic Thai dishes available during lunch and dinner at the Marriott Café.

Marriott Hotel Manila, Newport City, Pasay City; August 2, 2010

Junjie Abella, Pauline Misa, Ramona Singian,Mary Anne Meily & Gerry Lumba

FLAVORS OF THAILAND

Product Launch…

Society’s glitz and glamour crowd joined beauteous Charade Galang in the launching of her brand new line of beauty essentials, O.N.E. Naturales. The personal care products use natural ingredients, hence the name O.N.E., which stands for Organic, Natural, and Eco-friendly. Dine Asia’s Mary Anne Meily and Walter Meily huddled with friends and acquaintances in the industry during the occasion. O.N.E. Naturales is available exclusively at all Watson’s outlets.

The Establishment, The Fort, TaguigCity;July 23, 2010 Dine Asia’s Mary Anne Meily & O.N.E. Naturales owner Charade Galang

O.N.E. NATURALES

O.N.E. Naturales product lineAriel Arce, Dine Asia’s Walter Meily & Mary Anne Meily

Ms. Anabelle Rama with all the single ladies

Charming Charade

Gerry, Pauline, Daryn Hudson, Junjie Abella & Mary Anne

Mary Anne with Michelle Garcia,Marriott Hotel Marcom Manager

Ralph Joseph of Ralph’s, Mary Anne Meily & Patrick Tan,SEAIR VP for Marketing

Rupert Jacinto, Mary Anne & Richard Saul, Marriott Hotel General Manager

DINING RENDEZVOUS

Special Event…

Newly appointed US Ambassador Harry Thomas, Jr. hosted The Great American Barbecue at his official residence. Dine Asia’s Mary Anne Meily, Walter Meily, and Marcus Maguigad joined the company of distinguished guests as they sampled all-American dishes like pork and sausage barbecue, chicken, steaks, salads, and California cheeses paired with wines. The event was spearheaded by the Foreign Agricultural Office of the US Embassy in cooperation with the US Meat Export Federation, the Raisin Administrative Committee, the US Potato Board, and the California Milk Advisory Board.

North Forbes Park, Makati City;June 8, 2010

THE GREATAMERICAN BARBECUE

Mary Anne Meily & US AmbassadorHarry Thomas, Jr.

Sabrina Yin, Justin Cai & Mary Anne Meily Buffet of all-American dishes Allan Fernando, Venu Kotamraju, Mary Anne& Joe Tordella

Mary Anne Meily & Cecille Ysmael of Thai at Silk

Marcus Maguigad, Chef Jay, AmbassadorThomas, Mary Anne Meily, Sabrina Yin & Justin Cai

Mary Anne Meily & Kathy Yao-Santos of Happy Living Wines US Ambassador Harry Thomas, Jr.

Mary Anne Meily & friends

SUMMER/FALL 2010112

DINING RENDEZVOUS


Publicity Launching…

All roads led to Barcino as Dine Asia launched its sixth issue with the presentation of the guide’s latest collection of culinary excellence. Editor-in-Chief Mary Anne Meily and the team behind Dine Asia welcomed guests composed mostly of the members of the diplomatic corps, hotel and restaurant owners and managers, corporate and business executives, and other distinguished personalities. Throughout the evening, live music was provided by Tribo Manila with the special participation of DJ Kristian Hernandez.

Barcino, Greenbelt 2, Makati City;April 15, 2010.

DINE ASIA SPRING/SUMMER 2010 ISSUE

Ambassador Ovid Harasich of Chile, Chef Babes Austria &Dine Asia’s Jojo Villaflor

Yvonne Apad, Arch. Fred Sibug & Carol Bote

Chef Jaume Viñallonga of Barcino and Chef Babes AustriaChef Jaume with Susan DaltonJames Buskowitz of Monaco Suites Boracay and

Chef Babes Austria

James Buskowitz of Monaco Suites Boracay and Chef Babes Austria

Brasserie Boheme’s Charles Lhuillier & Mary Anne Meily

Joseph Okamoto, Brenda Venus-Ranjo,Carol Bote & Mimi Maguigad

Stephanie Zubiri, Chilean Ambassador Ovid Harasich & Gail Gonzales

Carol Bote, Bambi Torres-Camus, DFA Protocol Officer Raymond Toledo

Bernard Flour of Le Cellier & Wife

Tin Millete, LV, Zara Rosete, Jeremy Yabut, Ria Arias, Malen Mauntag of Intercontinental Hotel Group

SUMMER/FALL 2010114

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114 H.V. Dela Costa Street,Salcedo Village, Makati City

Or email us at [email protected].

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PHOTO SOURCE: LANTAWAN

SIDE CAR CAGSAWA RUINS

SERENDIPITY OBANDO SUNSET

TWOSOMECOMFORT ZONE

Domin i c Me i l y Pho tog r aphyd o m i n i c m e i ly. d e v i a n t a r t . c o m

Dine Asia Summer/Fall 2010 part 2

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Transcript of Dine Asia Summer/Fall 2010 part 2