Chinatown Lai Lai Hotel Welcomes
the Chinese New Year with a Bang

Every Chinese special occasion begins with an auspicious Dragon Dance

Every Chinese special occasion begins with an auspicious Dragon Dance

ON the eve of the Chinese New Year, as the nation—along with the rest of the world—geared up to welcome the Year of the Fire Monkey on the lunar calendar, Chinatown Lai Lai Hotel relaunched the iconic Chinese hotel.

Strategically located right in the heart of Chinatown in the City of Manila, which is considered as the oldest Chinatown in the world, Chinatown Lai Lai Hotel stands at the corner of Ongpin and Padilla streets, where crowds of merry-makers converged around stalls selling tikoy, huat ke (prosperity cake), giant prosperity siopao, monkey figurines and balloons, lucky charms and bracelets, fruits and practically everything else that has got to do with bringing about luck and prosperity in the coming year. Ongpin is the center of celebration every Chinese New Year, and the celebration that takes place starts heating up on the eve of Chinese New Year, which this year fell on February 7, 2016 (yesterday). So, no other time of the year could have been more auspicious for the hotel to relaunch.

Chinatown Lai Lai Hotel actually opened its doors on September 1, 2014, when the management company behind Binondo Suites Manila, led by Jackson Chua, took over the old hotel. The new management had the old establishment developed into a modern Chinese style hotel—from the facade to the lobby and rooms. It recently underwent another round of renovations that had its interiors designed based on feng shui so that anyone who stays at the hotel would feel positive energy, harmony and happiness. Its name alone, Lai Lai, means “welcome” in Chinese, and, unlike other hotels which ask for deposit when a guest checks into the hotel, Chinatown Lai Lai Hotel asks a guest what his/her birthday is and assigns a room in accordance to the “luck” of the guest.

Chinatown Lai Lai Hotel stands at the corner of Ongpin and Padilla streets in Manila Chinatown

Chinatown Lai Lai Hotel stands at the corner of Ongpin and Padilla streets in Manila Chinatown

IMG_1037

The reception area at the hotel lobby

The reception area at the hotel lobby

A Lion and a Monkey standing inside the hotel lobby

A Lion and a Monkey standing inside the hotel lobby

A Standard Room in Chinatown Lai Lai Hotel

A Standard Room in Chinatown Lai Lai Hotel

Superior Room

Superior Room

Deluxe Room

Deluxe Room

Every room in the hotel has been renovated, including the tiling and beds, air-conditioning system, sofa and other furniture and facilities. It comes equipped with LED TV with cable, electric kettle, hair dryer, hot and cold shower in the bathroom, working table, phone, built-in safe, unlimited WiFi access and 24-hour room service; and everything in the room is positioned and placed according to feng shui. In the hallway, there is now bright lighting and CCTV cameras have been installed for the safety of guests.

The Queen sized bed in Chinatown Lai Lai Hotel's Junior Suite

The Queen sized bed in Chinatown Lai Lai Hotel’s spacious Junior Suite, which comes with a dining area and sofa

The receiving area with a nice sofa inside a Junior Suite

The receiving area with a nice sofa inside a Junior Suite

In an Executive Suite, the bedroom--with a King sized bed--is separate from the receiving area

In an Executive Suite, the bedroom–with a King sized bed–is separate from the receiving area

The living room in a corner of an Executive Suite

The living room in a corner of an Executive Suite

The dining area of the Executive Suite

The dining area of the Executive Suite

Chinatown Lai Lai Hotel, which has a total of 84 rooms, offers five different types of rooms—Standard Room (with one Queen sized bed, toilet and bath, at Php2,280); Superior Room (with two Single beds, toilet/bath, at Php2,880); Deluxe Room (with one Queen sized bed and one Single bed, toilet/bath and mini refrigerator, at Php3,180); Junior Suite (with one Queen sized bed, toilet/bath, sofa, dining area and mini ref, at Php3,880); and Executive Suite (with a King sized bed in the bedroom, a living room, toilet/bath, two TVs, two mini refs and two air-cons, at Php4,580).

Cafe Chino serves authentic Chinese food

Cafe Chino serves authentic Chinese food

Chinatown Lai Lai Hotel OIC Jean Chua

Chinatown Lai Lai Hotel OIC Jean Chua

The hotel also boasts of its food outlet, Café Chino, located in the basement of the establishment. It was packed on the eve of the Chinese New Year because it offers all-day buffets that are reasonably priced. Its breakfast buffet, which is available from 7:00 to 10:00 a.m., is only Php149. The lunch buffet (from 11:00 a.m. to 2:00 p.m.) and the dinner buffet (from 6:00 to 9:00 p.m.) are pegged at an incredible Php299 per person, with the buffet spread normally consisting of eight to 10 dishes. According to Chinatown Lai Lai Hotel’s officer-in-charge, Jean Chua, the menu cycle allows the restaurant to offer a different set of dishes per day, so diners can be sure that although the buffet is priced really low, the food is cooked fresh every day and the selection of dishes is good and varied.

Rich Apple events venue at the roof deck of the hotel

Rich Apple events venue at the roof deck of the hotel

KTV Room

KTV Room

Another KTV Room

Another KTV room

Other services and facilities that come with Chinatown Lai Lai Hotel are an events venue at the roof deck called Rich Apple, which can accommodate from 100 to 200 persons and treats guests to a breathtaking bird’s eye view of Manila; a Spa that offers 24-hour massage, reflexology, facial and body scrub services; and five KTV rooms that can accommodate from 10 to 30 persons. Set up with tables and chairs where “singers” can enjoy food and drinks at the same time, these KTV rooms also serve as private function rooms when necessary.

An auspicious Dragon Dance marked the relaunch of Chinatown Lai Lai Hotel on the eve of the Chinese New Year

An auspicious Dragon Dance marked the relaunch of Chinatown Lai Lai Hotel on the eve of the Chinese New Year

Lion and Dragon Dance right outside the hotel

Lion and Dragon Dance right outside the hotel

Dragon Dance in the hotel lobby

Dragon Dance in the hotel lobby

The relaunch of Chinatown Lai Lai Hotel began with an auspicious Lion and Dragon Dance right outside the hotel to the sound of merry drumbeat. The three lions and the grand-looking dragon then swayed, leaped, and danced their way into the hotel, first filling the lobby with pomp, gaiety and positive vibes, then moving around the hotel to bring luck and prosperity everywhere, before going out and joining the grand celebration outside. A small stage had also been set up right beside the hotel entrance for the Little Emperor and Empress competition to keep merrymakers busy while waiting for the countdown to the Chinese New Year.
Outside, the crowd grew larger as the evening progressed, bringing Chinoys and Pinoys together and blending Filipino and Chinese cultures and making them come together as one.

 

(Chinatown Lai Lai Hotel is located at 801 Ongpin St. corner S. Padilla St., Sta. Cruz, Manila 1006; with telephone number 252-2888.)

Posted in Travel Tagged , , , , ,

New World Manila Bay Hotel Offers
Auspicious Chinese New Year Menu

Glutinous Dumplings with White Chocolate and Fine Peanuts

Glutinous Dumplings with White Chocolate and Fine Peanuts

THE world will be welcoming the Chinese New Year, on Monday (February 8, 2016), with the fun, excitement and revelry of Lion and Dragon Dances, parades, tikoys (sticky rice cakes), stalls lining the streets of Chinatown selling lucky charms and food, and fireworks to shoo the bad spirits away. Families are also going to sit down together for auspicious meals to usher in the Year of the Fire Monkey, whether it be at home or in a Chinese restaurant.

So, hotels and restaurants are offering Chinese lauriat menus that feature auspicious dishes believed to bring luck to diners and attract good fortune and vibes.

Just last Thursday, February 4, 2016, my husband Raff and I joined New World Manila Bay Hotel’s director of communications Mina Gervacio and a few other members of the lifestyle media to sample the Chinese New Year menu offered at Li Li, the hotel’s Chinese restaurant which specializes in Cantonese cuisine.

Hong Kong Master Chef Andy Chan

Hong Kong Master Chef Andy Chan

Hong Kong Master Chef Andy Chan has created two special Chinese New Year 10-course prosperity lunch and dinner set menus designed to serve 10 persons.

The first Chinese New Year menu features Suckling Pig with Jelly Fish, Japanese Conpoy Soup with Abalone Shell and Seafood, Braised Dried Oysters with Sea Moss, Wok-fried Prawns with Dried Fungus in Black Bean Sauce, Steamed Live Garoupa with Crispy Minced Bean, Baked in Bouillon Scallops with Shrimp Mousse and Lobster Sauce, Bean Curd Sheet Roll with Vegetables in Dried Scallop Sauce, Fried Glutinous Rice with Air-dried Meat, Chilled Mango Cream with Pomelo, and Pan-fried Glutinous Rice Cake with Sesame Balls, for Php23,888 for 10 persons. This menu can also be ordered at Php2,688 net per person for a minimum of four persons.

The second Chinese New Year menu consists of Suckling Pig with Jelly Fish, Braised Bird’s Nest Soup with Seafood and Japanese Conpoy, Braised Dried Oyster and Hair Moss Filled with Melon in Abalone Sauce, Baked in Bouillon Scallops with Shrimp Mousse and Crab Roe, Pan-fried Cod Fish in Champagne Lemon Sauce, Braised Whole Abalone and Sea Cucumber in Premium Oyster Sauce, Simmered Boneless Chicken with Chinese Wine in Casserole, Fried Glutinous Rice with Air-dried Meat, Chilled Mango Pudding, and Pan-fried Glutinous Rice Cake with Sesame Balls, priced at Php36,888 for 10 persons, or Php4,088 net per person for a minimum of four persons.

Li Li also offers an a la carte selection of auspicious dishes, such as Braised Dried Oysters with Hair Moss, Whole Abalone and Sea Cucumber (Php888 per person), Baked in Bouillon Scallops with Shrimp Mousse and Rice Cake (Php888 per person), Roasted Hong Kong Chicken with Crispy Garlic (Php680 for half chicken), Wok-baked Cod Fillet Glazed with Honey Pepper Sauce (Php1,388 per order), Steamed Stuffed Japanese Mushrooms with Shrimp Mousse in Crab Coral Sauce (Php988 per order), Fried Glutinous Rice with Air-dried Meat (Php68Smilie: 8), and Pan-fried Glutinous Rice Cake Coated with Eggs (Php200).

"Har Gao" (Steamed Shrimp Dumplings)

“Har Gao” (Steamed Shrimp Dumplings)

Deep-fried Taro Dumplings Filled with Assorted Seafood

Deep-fried Taro Dumplings Filled with Assorted Seafood

Steamed Sio Mai with Abalone Shell

Steamed Sio Mai with Abalone Shell

Steamed Fresh Scallops with Flying Fish Roe

Steamed Fresh Scallops with Flying Fish Roe

Pan-fried Spinach Dumplings with Shrimps

Pan-fried Spinach Dumplings with Shrimps

Xiao Long Bao

Xiao Long Bao

What we sampled last Thursday were dishes picked from the two set menus as well as from the a la carte menu. Since dumplings symbolize wealth, as they are shaped much like ancient gold, and the Chinese believe that the more dumplings you consume during Chinese New Year, the more money is coming your way, the group started with a number of dumplings or dim sum. We had “Har Gao” (you can never go wrong with steamed shrimp dumplings!), Deep-fried Taro Dumplings Filled with Assorted Seafood (whose finely crunchy taro shell complemented the flavorful seafood filling), Steamed Sio Mai with Abalone Shell (that piece of abalone on top makes a world of difference in taste), Steamed Fresh Scallops with Flying Fish Roe (a lovely green dumpling with a fresh new taste), Pan-fried Spinach Dumplings with Shrimps (another top favorite, as I love seafood and spinach), and Xiao Long Bao (little dumpling “bags” with a soupy filling).

Baked Crispy Buns with Barbecued Pork

Baked Crispy Buns with Barbecued Pork

We also had a taste of Li Li’s version of Pork Buns, called Baked Crispy Buns with Barbecued Pork, and is, as its name suggests, lightly crispy on the outside and savory on the inside.

Suckling Pig with Jelly Fish is best served with steamed flat buns

Suckling Pig with Jelly Fish is best enjoyed with steamed flat buns

Next up was Suckling Pig with Jelly Fish, the ultimate Chinese lauriat appetizer. Of all the cold cuts served in platters for lauriat meals, it is always the Suckling Pig with its crispy bubbled up skin and tender meat and the refreshing Jelly Fish strips that disappear the fastest because people love them. So Chef Andy Chan decided to offer just this combination.

Japanese Conpoy Soup with Abalone Shell

Japanese Conpoy Soup with Abalone Shell

Soup came in the form of Japanese Conpoy Soup with Seafood and Abalone Shell, a small bowl of which I finished to the last drop. You see, if there’s something on the Chinese lauriat menu that you should not miss, it’s the soups. Chinese soups are always wonderful. They’re tasty, and they play with colors, texture and aroma to whet your appetite.

Steamed Stuffed Mushrooms with Shrimp Mousse an Crab Coral Sauce

Steamed Stuffed Mushrooms with Shrimp Mousse an Crab Coral Sauce

Bean Curd Sheet Rolls with Vegetables in Dried Scallop Sauce

Bean Curd Sheet Rolls with Vegetables in Dried Scallop Sauce

Wok-baked Cod Fillet Glazed with Honey Pepper Sauce

Wok-baked Cod Fillet Glazed with Honey Pepper Sauce

Fried Rice with Assorted Meat in Lotus Leaf

Fried Rice with Assorted Meat in Lotus Leaf

Coming almost simultaneously were the mains—Steamed Stuffed Japanese Mushrooms with Shrimp Mousse and Crab Coral Sauce (lightly flavored but refreshing taste), Bean Curd Sheet Rolls with Vegetables in Dried Scallop Sauce (which had kailan leaves, or Chinese broccoli, for the vegetables, which are considered as a symbol of prosperity), and Wok-baked Cod Fillet Glazed with Honey Pepper Sauce (fish is an auspicious symbol for abundance, and the cod fish served was really delicious, melt-in-the-mouth tender like the premium sea bass)—served with Fried Rice with Assorted Meat in Lotus Leaf (it’s so good that you can easily finish a bowl of it). Rice, incidentally, symbolizes fertility and prosperity, so it’s a perfect part of any Chinese New Year meal.

Tikoy or Pan-fried Glutinous Rice Cake Coated with Eggs

Tikoy or Pan-fried Glutinous Rice Cake Coated with Eggs

Glutinous Dumplings with White Chocolate and Fine Peanuts

Glutinous Dumplings with White Chocolate and Fine Peanuts

Chilled Mango Pudding

Chilled Mango Pudding

For dessert, we had the inimitable Tikoy or Pan-fried Glutinous Rice Cake Coated with Eggs, just the way we like to load up on it every Chinese New Year. Also served were Masachi or Glutinous Dumplings with White Chocolate and Fine Peanuts (it’s actually like a sticky rice ball coated with finely ground peanuts, with white chocolate filling that oozes out with every bite), and Chilled Mango Pudding. The latter was my personal favorite since the mango was perfectly chilled and had just the right sweetness. A nice piece of sesame tuille, shaped into a cigar, came with it, and complemented the smooth texture of the pudding. Plus, it was so nicely styled, and I simply love beautiful desserts.

Li Li’s set 10-course menus and a la carte menu items can now be enjoyed in the Chinese restaurant, whose interiors are tastefully designed to blend Chinese and European influences, and look like a large penthouse apartment in Milan, Italy, or in Paris, France. Li Li has a main dining area, living room, library, drawing room and wine cellar. It also has five private rooms, which seat from eight to 20 guests and can be booked for private Chinese New Year lunches and dinners every day until February 11.

On February 8, which is Chinese New Year, New World Manila Bay Hotel comes alive with Chinese New Year revelries that kick off with heart-pounding traditional Lion and Dragon Dances, coin tossing and lighting of firecrackers at the Main Lobby and at the M.H. Del Pilar entrance at 11:00 a.m.

As a double-happiness treat, guests born in the Year of the Monkey (1932, 1944, 1956, 1968, 1980, 1992 and 2004) get to enjoy a complimentary lunch or dinner buffet with a minimum of two paying companions at Market Café on February 8. In addition, all diners at Market Café can try their luck at the spin-a-wheel of fortune and enjoy special fortune cookies courtesy of the God of Fortune on the same day.

New World Manila Bay Hotel has also made Tikoy, a traditional Chinese New Year sweet treat that represents abundance and good fortune, available for takeaway at Php888 each. The Tikoy comes packaged in an exquisite handbag.

For inquiries, orders or reservations, call 252-6888.

 

(New World Manila Bay Hotel is located at 1588 Pedro Gil corner M.H. Del Pilar, Manila.)

Posted in FoodBiz Tagged , , , , , , , , ,

Seda Hotel BGC’s Italian Apericena
Highlights Regional Cuisines

Tiramisu Madness refers to three flavors of Tiramisu--Raspberry Tiramisu (up front), Mango Tiramisu (middle), and Classic Tiramisu (back)

‘Tiramisu Madness’ refers to three flavors of Tiramisu–Raspberry Tiramisu (up front), Mango Tiramisu (middle), and Classic Tiramisu (back)

FOOD in Italy is very regional. It differs from one region to another, and you can see this when you travel around this European country. It has extremely cold weather up North that can go as low as -20˚, as the South, such as Sicily, experiences a hot 40˚ weather. Such a wide range of temperature allows Italy to grow and produce a variety of products, depending on the region. The food in Northern Italy, where high mountains can be found and the weather is cold, is heavier, with a lot of rice and starch; while the food in Southern Italy, which is in the Mediterranean coast, is lighter, uses more of olive oil, basil and tomatoes, and boasts of a lot of seafood and salads.

The whole range of regional dishes from Italy—including Risotto from the mountainous North, Amatriciana and Carbonara from Rome and Central Italy, seafood and Mediterranean dishes from the South—is what Italian guest chef Salvatore de Vincentis offers in a two-month promotional series at Seda hotels throughout the country.

Italian guest chef Salvatore del Vincentis, here seen with Seda Hotel BGC's general manager Andrea Mastellone, prepares a good apericena spread of authentic Italian regional dishes

Italian guest chef Salvatore de Vincentis, here seen with Seda group general manager Andrea Mastellone, prepares a good apericena spread of authentic Italian regional dishes

Dubbed La Buona Cucina Italiana, the special promotion begins at Seda Hotel BGC, where it is ongoing at the Straight Up bar on the Roof Deck until February 6, 2016. Then it moves over Seda Centrio in Cagayan de Oro City (February 9 to 20), Seda Nuvali Laguna (February 23 to 29) and Seda Abreeza Davao (March 4 to 12), before ending with a stint at Seda Atria in Iloilo from March 14 to 19, 2016.

La Buona Cucina Italiana offers an extraordinary range of authentic Italian regional cuisines served in small tasting portions, apericena style. An apericena is a buffet of aperitifs which Italians have in a bar before dinner. They eat small portions of food, such as cold cuts and cheeses, and drink wine, before proceeding to dinner. So, Chef Salvatore decided to serve his authentic Italian spread apericena style in true Italian fashion.

The apericena spread of authentic Italian dishes from different regions of Italy

The apericena spread of authentic Italian dishes from different regions of Italy

La Buona Cucina Italiana showcases the wide range of regional dishes that Italy has, as he puts on the buffet the best-known dishes that represent various regions. He draws heavily from the aromas and flavors of his childhood in Sorrento, which is located in the Mediterranean region of Italy and where he used to assist his grandmother and, later, his restaurateur uncle, in the kitchen. For the promotion, he stays true to the traditional ways of preparing Italian regional dishes, even importing lots on ingredients from Italy so the flavors remain authentic. He makes use of the freshest ingredients, such as Italian tomatoes, olive oil, olives, Naples’ famous white anchovies, and cheeses, because Italian cuisine banks a lot on freshness. He even makes his own fresh pasta, except for the highly prized dry pasta, such as paccheri (oversized pasta) from Gragnano.

“The region makes the best dry pasta. If you buy dry pasta from the supermarket, make sure to look at the label and find out where the pasta is made. If it says Gragnano, buy it,” says Chef Salvatore.

Shrimp Bruschetta

Shrimp Bruschetta

Mushroom Bruschetta

Mushroom Bruschetta

Caprese in shot glasses

Caprese in shot glasses

Classic Risotto

Classic Risotto

Martini Lasagna

Martini Lasagna

Pecorino Cheese

Pecorino Cheese

Fontal Cheese

Fontal Cheese

Buffalo Mozzarella Pizza

Buffalo Mozzarella Pizza

On the apericena table are cold cuts, fresh cheeses such as buffalo mozzarella, olives, anchovies, pastas in martini glasses, four variations of Bruschetta (traditional Tomato Bruschetta, Shrimp Bruschetta, Black Olive Bruschetta and Mushroom Bruschetta), bite-sized Caprese Salad in shot glasses, Calamari (fried battered squid rings), Classic Risotto in martini glasses (so light because the rice was cooked with butter and just a touch of Parmigiano), pasta dishes also served in martini glasses (including Martini Lasagna, Bolognese Paccheri, and Carbonara), cheeses that have been balled from their wheels (Fontal Cheese, Pecorino Cheese, and Provolone Cheese), Buffalo Mozzarella Pizza (simple and clean flavors of mozzarella cheese, tomato and basil on focaccia bread), meatballs and cold cuts).

There is also a section of the apericena devoted to desserts, including Tiramisu Madness in three variants (Classic, Mango and Raspberry), Graffa with different fillings (ricotta cheese, orange marmalade, and chocolate), Chocolate Profiteroles, and Neapolitan Baba.

Graffa Filled with Orange Marmalade

Graffa Filled with Orange Marmalade

Chocolate Profiteroles

Chocolate Profiteroles

Neapolitan Baba

Neapolitan Baba

“You cannot find the Baba anywhere else in Metro Manila. It’s difficult to make it, so nobody makes it. It’s oven-baked and soaked in rum,” explains Seda Hotel BGC general manager Andrea Mastellone.

While staying true to the authentic flavors of the traditional Italian dishes, these dishes are presented in modern, creative ways in their tasting portions so that they are pleasing to the eyes and appetizing to the palate.

Wines to go with the Italian apericena

Wines to go with the Italian apericena

La Buona Cucina Italiana also offers a good selection of the best Italian wines in the market.

Diners can have the apericena on its own at Php500++ or with the Wine Buffet at Php1,000++. For inquiries or reservations, call 945-8888 or email bgc@sedahotels.com.

 

(Seda Hotel BGC is located at 30th St. corner 11th Ave., Bonifacio Global City, Taguig City.)

Posted in FoodBiz Tagged , , , , , , ,

The New Makati Diamond Residences
Offers a Champagne Brunch Buffet

Various Champagnes to enjoy with your brunch

Various Champagnes to enjoy with your brunch

GRILLED prawns. Uni Pasta. Foie Gras Ravioli. Steamed Seabass. Cochinillo. Rack of Lamb. U.S. Angus Rib Eye Steak. Four kinds of whole leg Spanish jamones. A raclette station. Different Champagnes to choose from. You can have as much as you want of these premium dishes—and more tapas, salads, soups, appetizers and desserts—for only Php1,000 nett per person. The newly opened luxury property, Makati Diamond Residences, offers its Weekend Champagne Brunch every Saturday and Sunday, from 11:30 a.m. to 2:30 p.m., starting tomorrow (January 31, 2016) until March 20, 2016, at Alfred Restaurant, and all these premium items can be found on the buffet table.

Makati Diamond Residences is right across Greenbelt 1 in Ayala Center, Makati City, along Legazpi St., Legazpi Village, so it’s within easy access to major shopping, arts and culture, entertainment and dining destinations. Providing the convenience of a serviced apartment and the smart luxuries of a business hotel, it has 418 spacious guestrooms made up by 222 studio rooms, 191 suites and five loft units. It is furnished with top-of-the-line furniture and furnishings by Calligaris, Las Palmas and Bo Concept, and each unit also comes with a fully equipped kitchen, 55-inch LED TVs, ceramic stoves, washers and dryers and walk-in closets.

Makati Diamond Residences' 24-hour dining facility, Alfred Restaurant

Makati Diamond Residences’ 24-hour dining facility, Alfred Restaurant

Functional as much as it is luxurious, Makati Diamond Residences presents itself as an ideal haven for staycationers, businessmen and long-staying guests.

The place has a 24-hour Fitness Center as well as a TRX studio with personal trainers and machines, a 25-meter indoor lap pool on the fourth floor, and a Club Lounge on the 27th and 28th floors which is open to guests who are staying in bigger suites. The Club Lounge features a private dining area, bar lounge, whisky and cigar bar, private cinema and kitchen studio.

Cochinillo

Cochinillo

Foie Gras Ravioli

Foie Gras Ravioli

Rack of Lamb

Rack of Lamb

Grilled Prawns

Grilled Prawns

Uni Pasta

Uni Pasta

Steak!

Steak!

Shaving Spanish jamones...

Shaving Spanish jamones…

Whole leg of jamon

Whole leg of Jamon Serrano Gran Reserva

Escargot in puff pastry

Escargot in puff pastry

Pinakbet Rice with Crispy Bagnet

Pinakbet Rice with Crispy Bagnet

Rhubarb Crumble with Vanilla Ice Cream

Rhubarb Crumble with Vanilla Ice Cream

Limoncello Tiramisu

Limoncello Tiramisu

The rooms and the amenities keep guests happy, but aside from these, guests also love the food at Alfred Restaurant, which is the 24-hour dining facility of the property. For the kind of promotions and food that can be enjoyed in the restaurant, guests hardly find the need to cross the street and look for other places to eat. On the contrary, Alfred Restaurant gets a lot of walk-in diners who have heard about its promotions and its food and have come to enjoy the same.

The Weekend Champagne Brunch is just one of the impressive promotions available at Alfred Restaurant. Another is the Weekday Champagne Buffet, available for Php850 per person from Mondays to Fridays, 6:00 to 9:00 p.m., from February 1 to 29, 2016. Then there is the Holiday Champagne Brunch, available only on February 13 to 14 and March 26 to 27, which are Saturdays and Sundays, from 11:30 a.m. to 2:30 p.m., for Php2,000 per person.

 

(Makati Diamond Residences is located at 118 Legazpi St., Legazpi Village, Makati City. For inquiries or reservations, call 317-0999 or visit www.makatidiamond.com. )

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

Mixed Sausages and Crispy U.S. Potatoes
(Chef Sandy Daza for the USPB)

IMG_0320YES, sausage and potato go very well together. A chef of Chef Sandy Daza’s caliber knows that only too well, so when he recently did a special exhibition cooking demonstration for the United States Potato Board (USPB) in conjunction with the U.S. Potato Safari held at Marco Polo Hotel Davao, one of the three dishes that he presented was Mixed Sausages and Crispy U.S. Potatoes.

The U.S. Potato Safari was a promotion put together by the USPB that encouraged hotels and restaurants to come up with a creative menu using U.S. Frozen Potatoes and offer it to the dining public for a limited period. Now on its third year, the U.S. Potato Safari had its first two editions in Cebu, and in Davao this year, it had an impressive list of participating establishments, such as Claude’s Le Café de Ville, Marco Polo Hotel Davao and Waterfront Insular Davao. Every year, it had a celebrity chef preparing an exhibition lunch or dinner. It was Chef Sau Del Rosario on the first year, Chef Stefano Verillo of Marco Polo Hotel Cebu on the second year, and, now, Chef Sandy Daza doing an exhibition cooking demo and lunch.

Chef Sandy featured three dishes—U.S. Potato Baked Seafood, Mixed Sausages and Crispy U.S. Potatoes, and U.S. Potato Beef Caldereta—and here’s the recipe for his Mixed Sausages and Crispy U.S. Potatoes. He used U.S. Hash-browns in the dish for the U.S. Frozen Potato component to give the dish not just added texture but an interesting crunch as well.

 

3 pcs. U.S. Hash-browns
1/2 cup flour
1/2 cup cornstarch
1 tsp. salt
1 tsp. pepper
3 Tbsps. olive oil
2 pcs. Bratwurst Sausage, sliced
2 pcs. Hungarian Sausage, sliced
1 cup onions, sliced
3 cups cooking oil

1. Cut each hash-brown into 6. Set aside.
2. Combine flour and cornstarch. Season with salt and pepper. Mix well. Set aside.
3. In a wok, sauté sausage slices in olive oil until toasted. Add in onions and continue sautéing until onions are wilted. Transfer to a serving plate, letting the sausages occupy half of the plate.
4. Flatten hash-browns with the back of a large spoon. Coat each one in the flour-and-cornstarch mixture, and deep-fry in hot oil until golden brown. Transfer to the empty half of the serving plate.
5. Serve immediately.

Posted in Meat, Recipes Tagged , , , , ,