KFC’s new product, the Chaco, is available starting today, May 9, 2019
HOW would you like to indulge in a Mexican-style taco that has a crispy fried chicken chop in place of the regular taco shell? Yes?
Then KFC’s new Chaco might be the delicious bite that you’ve been waiting for.
Available starting today (May 9, 2019), the new Chaco has no taco shell, only a generous piece of KFC’s signature Original Recipe chicken fillet that’s shaped like a big taco shell, filled with shredded lettuce, salsa, taco mayo and corn kernels, and topped with grated cheese.
The Chaco is available in three meal packages—A la carte for Php99; Combo Meal (with fries and drink) for Php145; and Fully Loaded Meal (with 1-piece chicken and spaghetti) for Php219.
KFC’s newest and boldest mash-up will get you screaming “Ay, Caramba!”
JUST when you thought you have tried all kinds of cheesecakes and picked your favorite, here comes a new cheesecake you will definitely fall in love with: San Sebastiάn Cheesecake by Mateo’s.
Burnt edges and a crater-like sunken core characterize this Basque-style cheesecake
This baked cheesecake is named after San Sebastiάn, Spain, where this Basque-style burnt top cheesecake is famous. Understandably, it also goes by the names Burnt Basque Cheesecake and La Viña Cheesecake, La Viña being a tapas bar in San Sebastiάn where the recipe for the cheesecake originated from. Recognized by Bloomberg as the hottest dessert of 2019 worldwide, the crust-less cheesecake is beautiful and delicious for all its imperfections. Not formulated to be perfect, it is characterized by a crater-like sunken core with singed edges, scorched areas, pattern-less little cracks, and uneven sides. Yet all these contribute to its heavenly taste.
San Sebastiάn Cheesecake by Mateo’s is all that—and more. The cheesecake “within” the gorgeously burnt surface is so smooth and creamy that it will melt in your mouth. The burnt corners add a slightly bitter, caramelized intensity to the flavor that is so addictive you will definitely want more. And you can have the whole cake, freshly baked by Mateo’s Bea Policarpio, delivered right to your doorstep via Grab. For bulk orders, Bea personally delivers.
Place your order now by calling Mateo’s at 0917-6711788. One bite would make you change your whole perspective on cheesecakes and pick a new favorite.
ONGOING until May 4, 2019, is foodpanda’s well-loved Hot ‘N Hungry promo. Brought back for a fifth run by foodpanda, the on-demand food delivery service, the biggest food sale event this summer promises to satisfy even the most intense cravings under the hot summer sun.
Going Hot ‘N Hungry at Chilis
The delicious deals are available in Metro Manila, Metro Cebu, Metro Davao, and foodpanda’s newly opened areas of Bacoor, Cavite; Angeles, Pampanga; and San Pedro, Laguna. More than 80 restaurant brands are participating in this year’s Hot ‘N Hungry promo, so foodpanda customers can take advantage of some 100 deals from restaurant partners such as Tim Ho Wan, Gerry’s Grill Mesa, Chilis and Yoshinoya, where diners can enjoy up to 20% discount.
Lots of dining options, says F1 Hotel Manila
Hot ‘N Hungry is a prelude to the bigger deals and higher discounts that will happen when foodpanda celebrates its fifth anniversary this May.
“Watch for it,” says Iacopo Rovere, managing director of foodpanda.
Feast on assorted dim sum at Marco Polo Ortigas Manila’s Cantonese restaurant, Lung Hin
LOVE dim sum? Well, you can enjoy all the dim sum you want—and at a lower price, too!—with Marco Polo Ortigas Manila’s special Dim Sum promotion at Lung Hin.
Ongoing until May 31, 2019, the dim sum promotion lets diners enjoy 25% savings on Lung Hin’s specially curated dim sum menu. Steamed selections include Scallop Dumplings, Pork Spare Ribs with Garlic, and Vegetarian Dumplings, while pan-fried and deep-fried dim sums include Deep-fried Bean Curd Skin Rolls with Prawn, Taro Puffs, and Pan-fried Radish Cake with XO Sauce.
Steamed Shrimp Dumplings with Gold Leaf
Baked Pork Barbecue Buns
Specializing in Cantonese cuisine, Lung Hin proudly presents its lineup of authentic Cantonese dim sum favorites, as created by the able hands of dim sum master chef Wong Chiu Lung. His creations, which are the restaurant’s beloved classics, such as Steamed Shrimp Dumplings with Gold Leaf, Steamed Pork Siu Mai with Truffle Sauce, and the crowd favorite, Baked Pork Barbecue Buns.
(Lung Hin can be found on Level 44 of Marco Polo Ortigas Manila, which is located at Meralco Ave. corner Sapphire Road, Ortigas Center, with telephone number +632 720-7777.)
MANGO Tree is inarguably one of the best Thai restaurants in the metro. It sets the standard on what good Thai food should be. Yet it does not sit on its laurels. It continues to innovate, constantly works hard to come up with new dishes that its loyal diners and new clients will surely enjoy. Just recently, Mango Tree rolled out a new menu that focuses on healthy and authentic Thai dishes from the four regions of Thailand.
From the new menu, there are eight dishes, ranging from appetizers to desserts, that you absolutely must try:
Watermelon Salad with Dried Shrimp Floss. Called Tangmoo Goong Haeng in Thai, this salad is a palate cleanser of watermelon balls and shrimp floss sweetened with a little sugar. The shrimp floss perfectly equalizes the sweetness of the watermelon, so that it does not come out as a dessert but the nicely salty sweet appetizer that it is meant to be.
Stir-fried Crab in Curry Sauce
Stir-fried Crab in Curry Sauce. Perhaps one of the most flavorful dishes on the new menu, Phad Phong Ka Ree is crabmeat with egg and yellow curry sauce. This dish is so simple and yet the flavors are so complex. It is impossible not to fall in love with it, especially if you eat it with hot, freshly cooked Jasmine rice. Just spoon the crabmeat curry mixture over rice, mix it up and enjoy. Do not be shy.
Grilled U.S. Pork Collar
Grilled U.S. Pork Collar. Kor Moo Yang to the Thais, this dish is for meat lovers. It is marinated grilled U.S. pork collar served with Isan jim jaew sauce. It is the Thai version of the Filipino inihaw na baboy, whose dip is vinegar with garlic, onion, pepper and other condiments and spices, while the Thais love theirs with fish sauce, tamarind juice, palm sugar, lime juice, crushed red pepper and chopped cilantro.
Shrimp Cakes. These are my personal favorites! Tod Mun Goong refers to deep-fried crumbed shrimp cakes served with plum sauce. The flavor is subtle, but you can taste the freshness of the shrimps, and the patties go perfectly with the plum sauce. Never ever miss this!
Stir-fried Lady Finger Okra
Stir-fried Lady Finger Okra. Eat healthy to live healthy, so make sure you have a vegetable dish included in your meal. Okra Fai Daeng is okra, or lady fingers, cooked with garlic, bird’s eye chili and yellow bean paste.
Steamed Chilean Black Mussels in Tom Yum
Steamed Chilean Black Mussels in Tom Yum. The mussels, or tahong, in this dish are black because they are imported. There are no shells or corals attached to the mussel shell itself, and there are definitely less troublesome “beards” that are stubbornly attached to the mussel meat. It is cooked tom yum style, so you can enjoy sips of the soup as you partake of the spicy and sour black mussels with coriander and seafood sauce.
Tub Tim Grob
Tub Tim Grob. This dessert is chewy red ruby chestnuts (made by coating dices of water chestnuts with cassava starch and cooking in red colored syrup until the water chestnuts float to the surface) paired with coconut ice cream. I personally love this and would hand-pick it for dessert!
Thai Style Mochi
Thai-style Mochi. This dessert is basically glutinous rice balls in violet and green colors, coated with grated coconut and palm sugar. Although the glutinous rice “balls” are round balls and not flattened oblong shapes, it will surely remind you of the Filipino palitaw.
From the main entrance, a new open bar stands to the left and opens up to the main dining room
Turn left at the bar and you find the entrance to the Solarium
Dining at the 20-seat Solarium area is like dining out in the garden but with the comfort of air-conditioning
Another part of the Solarium
Main dining room
Enjoy these eight new dishes—and more!—in relaxing and cozy environment, with the flagship restaurant in Manila of Mango Tree Worldwide having just revitalized its look with new interior design and The 200-seater casual fine dining restaurant has now looks more casual and relaxed. The hardly used outdoor area beside the main door has now been incorporated into the indoor dining area. The area is now occupied by a 20-seat solarium with lots of hanging plants that make it look like an al fresco garden area although, in reality, it is part of the indoor dining area and therefore enjoys air-conditioned comfort. A stylish bar, similarly themed, stands beside the entrance to the solarium. On the other end, a show kitchen, a wine room, semi-private booth seats, and a 40-seat loft for private functions now stand. Together, they create a cozy, relaxing atmosphere that makes dining even more exciting.
(Mango Tree’s flagship restaurant is located at Bonifacio High Street Central, Bonifacio Global City, Taguig.)