Fruit-based menu in Marco Polo Ortigas Manila is a must-try!

The invite to try Marco Polo Ortigas Manila's fruit-based menu sure got me curious. Veggies go well with savory food, but fruits?? It was simply worth taking a look. From now until August, the Marco Polo hotels in Manila, Cebu and Davao are offering diners a taste of the islands with the irresistible flavor of tropical fruits infused in delectable dishes. We started our lunch with this Pineapple-Mango salad with tamarind vinaigrette dressing. It was crowned with grilled prawns. Just how wonderful the colors are! But I also love that this salad is healthy and ... Continue Reading...

Bondi & Bourke by Chef Wade Watson opens in BGC

We were fortunate enough to attend a tasting session at Bondi & Bourke last week as it opened its doors in Forbes Town Center, Bonifacio Global City. I had a nice experience dining at Abaca Restaurant in Cebu and its talented executive chef, Wade Watson, has left the fold to open his own chain of restaurants, and that's B & B. Cebu's loss is now Manila's gain. I haven't been to Bondi & Bourke's maiden resto in Legaspi Village, Makati. Its BGC branch is chicly designed in the style of a bistro, with a high ceiling and casual, stylish interiors. The airy ... Continue Reading...

In Tagaytay: Cafe Amacena by Chef Luigi Muhlach

We were in Tagaytay over the weekend and I was giddy with excitement because the family hasn't been here in ages!!! The bad news was that the weather was hot instead of chilly; in fact, no different from Manila. The good news is that we were able to discover new, cool haunts and one of these is Cafe Amacena in One Tagaytay Place Hotel Suites (formerly Azalea Restaurant). I wouldn't have known about this place if I didn't see the sign board along Tagaytay-Sta. Rosa Road. It's just a small, rectangular resto seating about 30 to 40. Ambiance is business-like but ... Continue Reading...

Another lechon or roasted pork belly recipe to try

Looking at the two recipes I have shared so far in this blog, I realized there are different ways of preparing the popular lechon belly or roasted pork belly we see being sold in stores.I guess cooks or chefs just have different methods or techniques of doing it. They vary in terms of the stuffing used and some even resort to a brining solution to tenderize the meat. Anyway, I announced here the cooking class conducted recently by chef Michael Giovan Sarthou III at the Maya Kitchen. In the class, Chef Tatung shared his recipe for roasted pork belly or lechon liempo ... Continue Reading...

Crazy for pho at Annam Noodle Bar Eastwood City

Top restaurateurs Raymond Magdaluyo (of the Red Crab group), Erwan Heusaff and a few other partners have opened Annam Noodle Bar to a full house crowd in Eastwood City. It's actually an incarnation of the Namnam Noodle Bar found in Singapore & Indonesia and founded by chef Nam Quoc Nguyen. It was dinner time when we visited and found the place filled with foodies eager to sample what Annam has to offer. I immediately liked the classy interiors bathed in Oriental colors. Annam Noodle Bar has two specialties: piping hot pho and the traditional Vietnamese ... Continue Reading...