Kumori Japanese Bakery
Now Baking in Manila

Kumori Japanese Bakery's signature Soft Matcha Bun

Kumori Japanese Bakery’s signature Soft Matcha Bun    (Photo by Rafael R. Zulueta / styling by Dolly Dy-Zulueta)

JAPANESE style breads, cakes and pastries are simply marvelous in their own unique way. They’re light and healthy, as they are always baked fresh, and make use of indigenous ingredients that are distinctly Japanese, such as matcha green tea and bonito flakes. Its version of cheesecake, mostly taking an oval form but not limited to that shape, is light, airy and melts in the mouth. Nothing can really compare with it.

Now, in the spirit of this same artisanal tradition of baking craftsmanship from Japan, comes Kumori Japanese Bakery, which is big in Japan and is now in the Philippines. Committed to offer only natural, handmade, fresh and quality breads, cakes and pastries imbued with true Japanese quality, culture and tradition, Kumori uses only the finest ingredients from Japan to give its baked products excellent texture and uniquely Japanese flavors. These delightful bites are baked fresh daily and contains no artificial additives, preservatives, bread softeners, stabilizers or emulsifiers, so they are healthy and natural.

Kumori’s slogan is “It’s Japan Baked Daily,” and gets its name from the Japanese word kumo, which means “cloud,” and so kumori is like inviting people to “bite into clouds” when they indulge in Kumori’s wide selection of soft breads and pastries.

Salmon Bonito

Salmon Bonito    (Photo by Rafael R. Zulueta / styling by Dolly Dy-Zulueta)

Fuwa-fuwa Cream Bun

Fuwa-fuwa Cream Bun    (Photo by Rafael R. Zulueta / styling by Dolly Dy-Zulueta)

Croissant

Croissant     (Photo by Rafael R. Zulueta / styling by Dolly Dy-Zulueta)

Signature Hanjuku Cheesecake in Original and Chocolate flavors

Signature Hanjuku Cheesecake in Original and Chocolate flavors    (Photo by Rafael R. Zulueta / styling by Dolly Dy-Zulueta)

Some of Kumori Japanese Bakery’s delicious and best-selling baked products are Soft Matcha Bun, a luscious soft bun with matcha cream filling, sprinkled with show sugar powder and Japanese matcha green tea powder; Salmon Bonito, a soft bun filled with savory salmon filling, drizzled with homemade teriyaki sauce, and sprinkled with bonito flakes; Fuwa-fuwa Cream Bun, a delicate hand-crafted soft bread filled with creamy egg custard, and dusted with snow sugar powder; Croissant, the Japanese version of the iconic French bread that stays true to its European flaky layered pastry with pure, premium European butter origin; and Signature Hanjuku Cheesecake, a half-baked Japanese style cheesecake with a rich, moist and melt-in-the-mouth cream cheese center, available in Original and Chocolate flavors.

Kumori Japanese Bakery is now baking these delightful bites in the Philippines. It has two branches located at the Lower Ground Floor of Landmark Makati and the Lower Ground Floor of SM Makati.

Posted in Restos Tagged , , , , , , , ,

Chocolate Bacon Loaf with Sea Salt
(San Miguel Pure Foods Culinary Center)

IMG_0284CHOCOLATE and bacon—two of probably everyone’s most favorite edibles in the world. Anything chocolate, particularly when it comes to dessert, is awesome. And bacon? Anything tastes great when you add bacon in it. It’s a surefire way to perk up a dish… or bread… or savory pastry. But chocolate and bacon together? Will it work?

Well, apparently, it does work, since the talented and hardworking chefs behind the San Miguel Pure Foods Culinary Center have come up with a delicious loaf bread called Chocolate Bacon Loaf with Sea Salt. It was one of the featured recipes in the Baked Foodie Goodies baking class held recently at the culinary center in Ugong, Pasig City, under its Business Opportunity Series (BOS). With over 20 participants in the class, San Miguel very own skilled baking technicians Rene Ruz and Ramon Victoria conducted demos on making Sweet and Savory Ensaymada, Bicol’s specialty Toasted Siopao, Pecan Muesli Chocolate Cookies, Mango Bars and Chocolate Bacon Loaf with Sea Salt.

San Miguel Pure Foods Culinary Center's baking specialists Rene Ruz and Ramon Victoria

San Miguel Pure Foods Culinary Center’s baking specialists Rene Ruz and Ramon Victoria

The recipe of the surprisingly delightful Chocolate Bacon Loaf with Sea Salt

150 grams Magnolia All Purpose Flour, sifted
3 grams Bake Best Baking Powder, sifted
3 grams baking soda, sifted
3 grams iodized fine salt, sifted
200 grams cold water
35 grams cocoa powder
3 grams vanilla
112.5 grams Magnolia Gold Butter
1/4 kg. sugar
100 grams Magnolia Brown Eggs
150 grams Purefoods Classic Honeycured Bacon, chopped then fried

1. Preheat oven to 325˚F. Line a 6×8-inch loaf pan with baking paper. Set aside.
2. In a bowl, combine flour, baking powder, baking soda and salt in a bowl. Set aside.
3. In another bowl, combine water, cocoa powder and vanilla. Mix until smooth, and set aside in the refrigerator.
4. Cream butter and sugar with a mixer at medium speed for 10 minutes. Add eggs one at a time, beating well after each addition. Switch mixer to low speed, and add dry ingredients alternately with the wet cocoa mixture. Mix until smooth. Add three-fourths of the bacon and stir.
5. Pour mixture into prepared pan, and top with remaining bacon. Sprinkle with a little sea salt.
6. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in the middle comes out clean.

Makes 6 servings.

 

Posted in Cakes/Pastries, Recipes Tagged , , , , , ,

Humba

XO46 Heritage Bistro's Humba, which was recently featured in a cooking class at The Maya Kitchen

XO46 Heritage Bistro’s Humba, which was recently featured in a cooking class at The Maya Kitchen

HUMBA is a Visayan staple dish of stewed pork, cooked in soy sauce, vinegar and sugar. In taste and in look, it is very similar to adobo, so much so that you can rightfully refer to it as the Visayan take on adobo. It derives its name from the Chinese dish called hongma or hongba, which is a pork knuckle stew slow-cooked in soy sauce, garlic and other essential condiments.

In a recent cooking class at The Maya Kitchen featuring the heritage dishes of XO46 Heritage Bistro (which is a brainchild of power couple Andrew and Sandee Masigan and whose concept is to serve dishes that represent specific periods or eras in the country’s history, Sandee and Chef Tanya Dizon whipped up six interesting dishes, and one of them was the Visayan Humba.

XO46, whose XO in its name means ‘extraordinary,’ picked up the number 46 after the year 1946, which was the year when the United States relinquished its sovereignty over the Philippines and recognized its independence. As its name suggests, the restaurant serves a wide selection of local dishes from all over the country with a unique twist.

The recipe of Humba is as follows…

 

1/2 kg. pork liempo, sliced into big square chunks
1/4 cup water
100 ml. soy sauce
1/4 cup dark soy sauce
1/4 cup cane vinegar
1/4 cup pineapple juice
50 grams garlic
50 grams onion
1/4 cup muscovado sugar
100 grams banana blossoms
salt and pepper to taste
blanched pechay
5 pcs. fried smashed banana

1. Combine water, soy sauce, dark soy sauce, vinegar, pineapple juice, garlic, onion and muscovado sugar in a stockpot.
2. Add pork liempo cubes.
3. Cook for 1 hour or until the liempo is tender.
4. Add banana blossoms, then allow sauce of humba to thicken.
5. Plate and serve with blanched pechay and smashed fried banana.

 

Posted in Meat, Recipes Tagged , , , , , , ,

F1 Hotel Manila Celebrates
the Flavors of ‘LuzViMinda’

Chicken Inasal Pork Belly by Chef Bruce Lim

Chicken Inasal Pork Belly by Chef Bruce Lim

ONGOING at F1 Hotel Manila’s F All Day Dining Restaurant until June 25, 2015, is the highly anticipated gastronomic feast called LuzViMinda 3: Pistang Pinoy, a food promotion that three guest chefs recreating some of the most popular dishes from the country’s three biggest islands—Luzon, Visayas and Mindanao.

Now on its third year, the annual food fest features Chef Bruce Lim representing Luzon, Chef Myke ‘Tatung’ Sarthou representing Visayas, and Chef Sider Tadtad representing Mindanao. Chef Bruce runs Rustique Kitchen, which is located along Arnaiz Ave. (formerly known as Pasay Road) in Makati City; Chef Tatung, who hails from Cebu, just opened his new restaurant called Alab in Quezon City; and Chef Sider works for the Big 8 Corporate Hotel in Davao. From his home base and workplace in the South, Chef Sider planed in to Manila especially for this food festival.

Traditional dances from Luzon (left), Visayas (center) and Mindanao (right) opened F1 Hotel Manila's LuzViMinda 3: Pistang Pinoy food festival

Traditional dances from Luzon (left), Visayas (center) and Mindanao (right) opened F1 Hotel Manila’s LuzViMinda 3: Pistang Pinoy food festival

Guest chefs Sider Tadtad (representing Mindanao) and Bruce Lim (representing Luzon)

Guest chefs Sider Tadtad (representing Mindanao) and Bruce Lim (representing Luzon)

Chef Myke 'Tatung' Sarthou (fourth from left) completes the triumvirate of guest chefs, here seen with F1 Hotel executive chef Eugene San Juan, Ms. Earth 2014 Jamie Herrell, F1 Hotel director of sales and marketing Cindy Brual and GM Tony Co

Chef Myke ‘Tatung’ Sarthou (fourth from left) completes the triumvirate of guest chefs, here seen with F1 Hotel executive chef Eugene San Juan, Ms. Earth 2014 Jamie Herrell, F1 Hotel director of sales and marketing Cindy Brual and GM Tony Co

Lechon at the carving station

Lechon at the carving station

LUZON

Representing Luzon, Chef Bruce combines signature dishes from different provinces in Luzon, including Batangas, Ilocos, Bicol, Pampanga, Laguna, Quezon and Bulacan. He takes the kapeng barako and tablea chocolate of Batangas and turns them into Tablea Barako Pudding with Candied Tuyo Flakes and Chocolate Tablea Mousse. From Ilocos, he presents Vigan Empanada Strudel, Ilocos Corn Chowder and Dinuguan Pie. The Bicol region in Southern Luzon is another place from which Chef Bruce draws inspiration for his food, such as Bicol Express with Grilled Pineapple Sauce and Laing Escargot. His other dishes include Sisig Pot Pie (sisig is from Pampanga), Buko Pie (Laguna), Pancit Lucban (Quezon) and Hardinera in Puff Pastry (Bulacan).

Chicken Inasal Maki by Chef Bruce Lim (Luzon)

Chicken Inasal Maki by Chef Bruce Lim (Luzon)

Pancit Cone Station by Chef Bruce Lim (Luzon)

Pancit Cone Station by Chef Bruce Lim (Luzon)

Coconut Rice Pudding with Theo & Philo Chocolate Ganache by Chef Bruce Lim (Luzon)

Coconut Rice Pudding with Theo & Philo Chocolate Ganache by Chef Bruce Lim (Luzon)

While the flavor base comes from traditional dishes, Chef Bruce plays around with them and gives them a contemporary twist. He does the same with classic Filipino favorites in his Adobong Bico (savory adobo presented in biko form using Japanese rice), Sinigang Maki (the sour soup made into bite-sized makis or Japanese rolls), Tinola Roulade with Calamansi Liver Patis Sauce (chicken tinola turned into a roulade), Nilaga Consommé with Beef Ravioli and Gnocchi (boiled beef stew reduced to a thick and more concentrated consommé and served with stuffed pasta), and Pulled Caldereta Taco (the tomato based stew used for taco). Interesting? Yes, indeed!

VISAYAS

Another innovative and creative chef, Chef Tatung, lends his prized recipes of dishes that originate from the Visayas. He hails from Cebu, so he includes such Cebuano specialties as Lechon Cebu, which is a whole pig seasoned and stuffed with lemongrass, bay leaves, garlic and peppercorns before roasting; and sutukil (sugba, tula or tinola, and kilaw). The sugba part is represented by Barbecue na Baboy. For the tinola, he prepares Chicken Binakol, which is like Chicken Tinola but cooked in coconut water and includes strips of young coconut meat instead of water. He also presents a good spread of kinilaw varieties, including Kinilaw na Tanguingue (Spanish mackerel) and Kinilaw na Hipon at Bangus na May Manggang Hilaw (shrimps and milkfish with green mango).

Kalderetang Kambing by Chef Myke 'Tatung' Sarthou (Visayas)

Kalderetang Kambing by Chef Myke ‘Tatung’ Sarthou (Visayas)

Bam-I by Chef Tatung Sarthou (Visayas)

Bam-I by Chef Tatung Sarthou (Visayas)

Chicken Binakol by Chef Tatung Sarthou

Chicken Binakol by Chef Tatung Sarthou

Paklay Bisaya by Chef Tatung Sarthou (Visayas)

Paklay Bisaya by Chef Tatung Sarthou (Visayas)

From Iloilo and Bacolod, which are a major culinary capital in the Visayas, comes Inasal na Manok (grilled chicken seasoned with spices and brushed with annatto oil), Pancit Molo (soup with dumplings), and Kansi (like bulalo, soured with batwan, which is native to the Negros region). Leyte is represented by Tomalos (Leyte’s tamales, with pork belly with skin, rice flour, peanuts, sesame seeds and hard-boiled eggs) and Humba (which is pork leg cooked in soy sauce).

MINDANAO

Representing Mindanao, Chef Sider makes full use of the unique ingredients that can be found in the Southern island of the Philippines. He takes the bountiful tuna of Davao and General Santos City several notches higher with a myriad of concoctions, including Tuna Bagaybay Sisig, Tuna Bagaybay Adobo, Talong Relleno Tuna and Avocado Tuna Salad. Davao’s pomelo and durian also find creative expressions in Pomelo Eggplant Salad, Lumpia Ubod sa Durian, Young Durian Salad, Pako Pomelo Salad Danggit, Durian Pangat, Tapol Durian and Durian Mango Cheesecake.

Chef Sider also takes advantage of the abundant seafood—lapu-lapu, taklubo (clams), alimasag (blue crabs), nukos (squid), and pasayan (shrimps), among others—in a variety of appetizers, salads, soups and main dishes.

Inun-oyan Maya-maya with Mangga by Chef Sider Tadtad (Mindanao)

Inun-oyan Maya-maya with Mangga by Chef Sider Tadtad (Mindanao)

Binunutan or Crab in Pumpkin Soup by Chef Sider Tadtad (Mindanao)

Binunutan or Crab in Pumpkin Soup by Chef Sider Tadtad (Mindanao)

Binagoongang Baboy sa Saging by Chef Sider Tadtad (Mindanao)

Binagoongang Baboy sa Saging by Chef Sider Tadtad (Mindanao)

Chicken Pyanggang by Chef Sider Tadtad (Mindanao)

Chicken Pyanggang by Chef Sider Tadtad (Mindanao)

What’s great about Chef Sider’s spread of Mindanao cuisine is that he had certain ethnic groups and places represented by dishes—Dodol (durian cooked with rice flour, glutinous rice flour, coconut milk, pandan and condensed milk) for the Maranaos, Daral (pandan crepes with coconut filling) for the Tausogs, Tupig (coconut meat and malagkit rice suman cooked in coconut milk, wrapped in banana leaves and grilled) for Maguindanao, and Kabkab (cassava dessert with coconut milk, topped with latik) for Davao del Sur.

F1 Hotel’s LuzViMinda 3: Pistang Pinoy is made possible in partnership with BDO, Dasoland, Raflora, Culinary Exchange, Destileria Limtuaco, 2Go Travel, Security Bank and Seagull Glassworks. It is available for the lunch and dinner buffets of F All Day Dining Restaurant at Php1,399 nett per person. Add Php100 for an unlimited fill of Filipino drinks, such as Sago’t Gulaman and Buko Pandan. Diners availing of the lunch or dinner buffet get a chance to win round-trip tickets to Boracay from 2Go Travel. For inquiries or reservations, call 928-9888.

 

(F1 Hotel Manila is located at 32nd St., Bonifacio Global City, Taguig City.)

 

Posted in Restos Tagged , , , , , , , ,

Father’s Day 2015 Specials
(Or Where to Take Dad Today!)

Crimson Hotel Filinvest City Manila offers special Father's Day treats today

Crimson Hotel Filinvest City Manila offers special Father’s Day treats today

IT’S Father’s Day today, June 21, 2015. Just like the whole world does on the third Sunday of June every year, we honor fathers—for working hard, for providing for the family, for showering mom and the kids with love and attention, for sacrificing a lot so that the kids will have a good life and a bright future.

So, why not treat Dad to a delightful lunch or dinner with the whole family?

If you have not decided on where to take Dad today, here’s a rundown of some of the Father’s Day promotions and packages available:

ONLY THE BEST FOR DAD

On his special day of the year, Dad would appreciate a wonderful meat as only celebrity chef Jessie Sincioco can give.

Chef Jessie Rockwell Club, offers a sit-down menu for lunch and dinner. The menu includes Mesclun and Micro Green Salad with Mango Chevre in Vinaigrette Dressing, Seared Jumbo Scallop Topped with Pan Fried Goose Liver on Creamy Fettuccine and Clear Essence of Wild Game with Herbed Dumplings for starters, and Lemon Sorbet to cleanse the palate and get it ready for the main course.

Mesclun and Micro Green Salad with Mango Chevre in Vinaigrette Dressing (Chef Jessie Rockwell Club)

Mesclun and Micro Green Salad with Mango Chevre in Vinaigrette Dressing (Chef Jessie Rockwell Club)

Seared Jumbo Scallop Topped with Pan Fried Goose Liver on Creamy Fettuccine (Chef Jessie Rockwell Club)

Seared Jumbo Scallop Topped with Pan Fried Goose Liver on Creamy Fettuccine (Chef Jessie Rockwell Club)

Clear Essence of Wild Game with Herbed Dumplings (Chef Jessie Rockwell Club)

Clear Essence of Wild Game with Herbed Dumplings (Chef Jessie Rockwell Club)

Roast U.S. Black Angus Rib-eye in Bordelaise Sauce (Chef Jessie Rockwell Club)

Roast U.S. Black Angus Rib-eye in Bordelaise Sauce (Chef Jessie Rockwell Club)

The main course is a choice between Roast U.S. Black Angus Rib-Eye in Bordelaise Sauce or Baked Chilean Sea Bass Fillet with Mediterranean Sauce Served with Potato and Leek Gratin and Sautéed French Beans.

To finish the meal on a sweet note, there’s Dark Chocolate and Coffee Slice serve with a cup of coffee or tea.

Packaged at Php1,700 + 10% per person, this Father’s Day menu also includes a special gift for dad. Kids aged between 5 and 10 can have their meal at Php810 + 10%.

For reservations, call 890-7630 or 450-2996.

Chef Jessie Rockwell Club is located at the Ground Level, Amorsolo Square, Amorsolo Drive, Rockwell Center, Makati City.

A HERO’S TREAT

Treat your No. 1 hero to nothing but the best as a way of thanking him for always having your back, bailing you out of trouble and giving you sound advice in life.

Eastwood Richmonde Hotel’s Eastwood Café offers a charming banquet dedicated to the noblest man in your life with My Dad, My Hero Father’s Day Buffet, which is an exclusive 4+1 deal that allows Dad to eat for free when in the company of four guests paying the regular buffet rate.

The Buffet Area of Eastwood Richmonde Hotel's Eastwood Cafe

The Buffet Area of Eastwood Richmonde Hotel’s Eastwood Cafe

The whole family will enjoy a sumptuous Father’s Day buffet spread, which includes specialty dishes such as Crispy Crablets, Sisig Lumpia, Batchoy Ilonggo, Seafood with Green Beans in Shrimp Pate and Aligue, and Kaldereta sa Gata. Also indulge in trademark feast staples, such as pasta, Mongolian bowl, tempura and barbecue, plus mouth-watering carvings like Roasted Chuck Eye Beef Served with Mushroom Sauce, Red Wine Sauce and Potato Wedges.

For dessert, have a fill of delightful Chocolate Fudge, Pineapple Upside Down Cake, Mocha Éclairs and the classic Halo-Halo, among other irresistible treats.

The My Dad, My Hero Father’s Day Buffet at Eastwood Café can be had for Php880 nett per person, which is available for the Sunday Lunch Buffet, from 11:30 a.m. to 2:00 p.m., and for Sunday Dinner Buffet, from 6:00 to 9:00 p.m., on June 21, 2015.

For inquiries or reservations, call 570-7777.

Eastwood Café can be found at the lobby of Eastwood Richmonde Hotel at 17 Orchard Road, Eastwood City, Bagumbayan, Quezon City.

DOUBLE TREAT!

It’s a double treat for Dad at Chateau 1771 on Father’s Day, as he is treated to a sumptuous meal and at the same time gets a free Business Lunch gift certificate which he can use on his next visit.

This special Father’s Day offering entitles Dad to a one-time-only Business Lunch between Monday to Friday, from 11:00 a.m. to 2:00 p.m., which he can use any day until August 20, 2015. Another exciting dining adventure, Chateau 1771’s Business Lunch starts with either a Ploughman’s Salad (an English salad of mixed greens in Italian vinaigrette, cold cuts, pickles, carrot and celery sticks with blue cheese crumble) or a Seafood Quenelle Soup (clear seafood broth with tender and flavorful white fish dumplings).

U.S. Wagyu Beef Cheeks (Chateau 1771)

U.S. Wagyu Beef Cheeks (Chateau 1771)

Pan Seared Alaskan Cod Fillet (Chateau 1771)

Pan Seared Alaskan Cod Fillet (Chateau 1771)

Grilled King Prawns (Chateau 1771)

Grilled King Prawns (Chateau 1771)

Chicken Supreme (Chateau 1771)

Chicken Supreme (Chateau 1771)

For the main course, there are four choices—U.S. Wagyu Beef Cheeks (slow braised with carrots and onion in sherry vinegar and red wine, served with smooth potato puree), Pan Seared Alaskan Cod Fillet (served with ginger soy glaze, pineapple rice, bell pepper and red onion slaw), Grilled King Prawns (rubbed with paprika and Dijon mustard, and served with boiled broccoli and creamed quiona), and Chicken Supreme (chicken breast with wing, stuffed and drizzled with herb butter and served with fried golden brown smashed potato).

Sweet endings can come in the form of either Amaretto Meringue or Banana and Strawberry Flambé.

For reservations, call 729-9760 to 61.

Chateau 1771 is located at the Ground Floor of Greenbelt 5, Ayala Center, Makati City.

FUN BONDING MOMENTS

Father’s Day celebration should not be confined to just one meal. It should be a good time for the whole family to spend some fun bonding time together. How about combining scrumptious gastronomic options and pampering accommodations for the Man of the House?

For the gastronomic treat, Diamond Hotel Philippines offers two dining destinations—Corniche and Yurakuen Japanese Restaurant. Corniche serves delectable international selections for the family Lunch and Dinner Buffet at Php2,550 nett per person, while Yurakuen highlights Set Menus specially prepared for 4, 6 or 10 persons. On Father’s Day, Dad gets to dine for free when in a group of 6 in both restaurants, and a minimum spend of Php5,000 entitles him to pick a prize for a chance to win items from Cynos, American Tourister, High Sierra and Jack Nicklaus.

Diamond Hotel Philippines greets all fathers a warm 'Happy Father's Day!'

Diamond Hotel Philippines greets all fathers a warm ‘Happy Father’s Day!’

Staycation for Dad at Diamond Hotel Philippines

Staycation for Dad at Diamond Hotel Philippines

And if you’re planning to treat Dad to a city escapade, Diamond Hotel puts the rate at Php6,000 nett for an overnight stay that includes breakfast for two, a one-hour sports massage and a free upgrade to a Deluxe Palisade Room.

For restaurant reservations, call 528-3000 local 1121, and for room inquiries or reservations, call 528-3000 local 1104.

Diamond Hotel Philippines can be found at Roxas Blvd. corner Dr. J. Quintos St., Manila.

THE BEST STEAK FOR DAD

On Father’s Day, treat Dad to the best steak in the house and a full flavored wine at l’entrecôte Corner Bistro at Burgos Circle, Bonifacio Global City, Taguig.

Certified Angus Tomahawk Rib Bone Steak (l'entrecote)

Certified Angus Tomahawk Rib Bone Steak (l’entrecote)

Order the 21-ounce Certified Angus Tomahawk Rib Bone Steak with a choice of sidings and sauce. This specialty cut stands out with its extra long rib bone, exceptional flavor and remarkable tenderness. Then end the meal with a complimentary glass of Layer Cake 2012 Malbec from Argentina. Extremely dense and concentrated, opaque purple and almost black in color, Layer Cake 2012 Malbec leaves on the palate layers of savory fruit, spice notes, espresso and dark chocolate as well as a rich, creamy texture.

This steak meal costs Php3,240.

For Father’s Day, l’entrecôte encourages everyone to dine with a minimum of four people and make another order of Tomahawk Rib Bone Steak, and receive a Gift Certificate for a free bottle of Ventisquero Cabernet Sauvignon Clásico 2013 from Chile for your next visit.

For reservations, call 856-4858, 836-2764 or mobile number 0905-9911266.

EAT, DRIVE AND TRAVEL

Treat Dad to Father’s Day Brunch or Dinner at Crimson Hotel Filinvest City Manila’s Café Eight, and he gets to drive around in a brand-new car after the meal and earn a raffle ticket that will give him a chance to win a vacation getaway.

Dads who avail of the Father’s Day Brunch at Café Eight with a minimum of four persons get a good deal indeed. For Php1,600 net per person with unlimited juices or Php2,100 net per person with unlimited mimosas, local beer, house wine and juices, Father’s Day Brunch offers a wide selection of international dishes, live food stations, and delectable desserts on the buffet spread. Dads will also get a Father’s Day cake and a gift pack from Blackwater on this day.

The Bar area of Crimson Hotel Filinvest City Manila's Cafe Eight

The Bar area of Crimson Hotel Filinvest City Manila’s Cafe Eight

The swimming pool of Crimson Hotel Filinvest City Manila

The swimming pool of Crimson Hotel Filinvest City Manila

The big treat is that Dad can drive a brand-new Subaru car after finishing his meal, while kids can enjoy free access to the hotel swimming pool and kids’ entertainment area. Kids under 4-1/2 feet can also avail of 50% discount on their meal, while kids below 4 feet get to dine for free with their parents.

What’s more: For every receipt of Father’s Day Brunch, diners get a raffle ticket, whose prizes at stake include a vacation getaway with Crimson’s hotel and resort partners all over the Philippines. The raffle is a regular promotion at Crimson, with draws being conducted every month and the lucky family getting a free accommodation.

For inquiries or reservations, call 863-2222.

Crimson Hotel Filinvest City Manila is located at the Entrata Urban Complex, 2609 Civic Drive, Filinvest City, Alabang, Muntinlupa City.

TIMELESS TREATS

In honor of Dad’s timeless and tireless support, why not treat him to a different kind of experience at Richmonde Hotel Ortigas this Father’s Day and let him indulge in exciting cuisine and a relaxing staycation?

Dad gets to enjoy the Father’s Day Lunch Buffet at Richmonde Café for free when dining with four companions with the hotel’s special 4+1 Deal. For every four guests paying the regular rate of Php998 nett per person, Dad gets to indulge in the gourmet feast for free.

Father's Day action takes place at Richmonde Ortigas' Richmonde Cafe

Father’s Day action takes place at Richmonde Hotel Ortigas’ Richmonde Cafe

Part of the Father's Day Buffet at Richmonde Hotel Ortigas

Part of the Father’s Day Buffet at Richmonde Hotel Ortigas

Selections on the buffet spread include unlimited servings of dishes such as Tri-color Fussilli Salad in Greek Dressing, Minestrone Verde, BBQ Pork Ribs, Meat Lasagna, Seafood Paella, Roasted Prime Rib with Au jus and Horseradish Cream, Whisky-glazed Flat-iron Steak, Sautéed Potato Pockets with Jalapeno and Cream Cheese and a wide array of favorites like Onion Strings, Buffalo Wings, Tapas, Fajitas and Quesadillas. And if those were not enough to make your mouth water and your stomach grumble, then get set for more gourmet globetrotting exploits with sweet spoonfuls of Boston Cream Pie, Turtle Cheesecake, Espresso Tiramisu, and a generous helping of Double Chocolate Indulgence (a dessert creation made of chocolate and walnut brownie squares with caramel syrup, and served with chocolate ice cream and fresh whipped cream).

Deluxe Room at Richmonde Hotel Ortigas

Deluxe Room at Richmonde Hotel Ortigas

Dad also deserves some good ol’ pampering and an entire day to lounge around a posh haven. Treat him to a relaxing family staycation and avail of the Father’s Day Room Package for Php 4,500 nett. Inclusive is an overnight stay in Richmonde’s cozy Deluxe Room, prepped with all that Dad needs for a truly blissful stay—buffet breakfast for two, Wi-Fi access, complimentary use of the Health Club facilities (gym, indoor heated pool, and steam and sauna rooms) and a Father’s Day Chocolate Cake on the house.

For inquiries and reservations, call 638-7777.

Richmonde Hotel Ortigas is located at 21 San Miguel Avenue, Ortigas Center, Pasig City.

 

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