Can’t decide where to eat this weekend? No worries. We’ve got you covered.
APPETIZERS
The perfect way to start the meal and whet your appetite.
Chicken Sisig Lettuce Wrap at Agos
Chef Tatung’s tasty chicken sisig (a lighter sisig alternative, I must admit) served with crispy taro shoelace strips, shredded purple cabbage, and fresh lettuce. The savory experience is heightened with their mango sauce. A treat for the eyes and tastebuds.
Shakshouka at Chaplin’s
A fully loaded pan of Chaplin’s signature Shakshouka with feta and black olives. Tangy, rich, and absolutely satisfying — without the guilt! Perfect with their home-made ciabbata and herbed butter!
Sfoglia e Formaggio at Tutti Belli Ristorante Italiano
Rich and milky doughy crust, creamy three-cheese filling, savory prosciutto and fresh alfalfa sprouts on top. Luscious yet light. Experience the awesomeness of Sfoglia only at Tutti Belli Ristorante Italiano in Makati City.
Huevos Estrellados at Trufa Pasta Bar
Huevos Estrellados translates to “crushed eggs,” a classic Spanish comfort food combo of fried potatoes, eggs, and some kind of meat sauce. The sweet and savory combination of Trufa’s homemade shredded tapa and Chorizo de Ana (an heirloom recipe from Tricia’s beloved abuela) is a bowl of pure comfort and joy.
Crazy Bao from Don Bao
A certified winner at the ‘Ultimate Taste Test,’ Don Bao’s CRAZY BAO will drive you cray-cray with its complex flavor (is it sweet? Is it salty? Is it zesty?) and a myriad of textures in a single bite. This bao is packed with kani in eel sauce, Japanese mayo, tobiko, crunchy tempura flakes and spring onions. This is definitely the favorite out of last night’s feast.
MAINS
Go big (on flavor) or go home.
Iberico Pork Ribs at Foo’d by Davide Oldani
Michelin Star chef Davide Oldani’s Iberico Pork Ribs: compressed Iberico pork ribs in porcini sauce and liquorice. Über fork-tender and well-flavored premium pork ribs in that luscious porcini and liquorice sauce.
Sugpo sa Aligue at XO46 Heritage Bistro
The best of Filipino flavors all in one dish. Treat yourself and indulge with XO46 Heritage Bistro’s Sugpo sa Aligue. Sinfully rich aligue (crab fat), creamy coconuts milk, and lipsmackingly fresh prawns.
Lechon Carbonara at Café Enye
Café Enye’s Lechon Carbonara satisfies both pork and pasta cravings. Al dente spaghetti tossed in lusciously creamy cream sauce and topped with a golden egg yolk, then served with a generous serving of crispy and flavorful home-made mojo chicharones. We just made you hungry, huh?
Sisig with 63-degree egg at Kartilya
If elected president, I will choose #Sisig as the official national food of the Philippines. And here, MasterChef Lica Ibarra of Kartilya takes traditional Capampangan sisig to the next level with the perfect 63-degree sous vide egg. This is where traditional flavors get a modern twist in what they call “millennial Filipino” food.
Any Steak from The Fireplace
The Fireplace at New World Manila Bay Hotel is almost synonymous to great steaks since 2005. With the new and improved menu, the steak selection just got even better! So if you can’t choose just one, we don’t blame you. Why not try their steak sample platter with Hanging Tender, Australian Tenderloin, and Ribeye.
Inasal Stew at Privatus Manila
Chef AJ Reyes’ Inasal Stew was definitely a hit at Privatus Manila’s media night. The chicken was smoked and slow-cooked using the sous vide method and the inasal broth itself was a beautiful marriage of Visayan flavors: sweet and savory with a touch of sourness and just a hint of bitterness in the end. This dish hit all the right spots and we just couldn’t get over it. Chef AJ also torched some lemongrass (tanglad) to bring the flavors home.
Smoked Bangus Pasta at Café Macaron
I find it so refreshing when international hotels take pride in Filipino flavors and (culinary) artistry. This Smoked Bangus Pasta in creamy pesto sauce is one of the best pastas I’ve ever had the privilege of enjoying. Savor it at Fairmont Makati’s Café Macaron.
DESSERTS
End the meal with something sweet.
Manchego Cheesecake from Alqueria
It’s as delicious as it looks. Alqueria’s Manchego Cheesecake is definitely worth ruining your diet.
Martabak Manis at Warung Kapitolyo
A favorite street snack from Indonesia, this is like a pancake on steroids. The soft and fluffy cake is smothered with butter, doused with sweetened condensed milk, and showered with shredded cheese. You all know that sweet-and-salty combo is fool-proof. I personally love the crispy outer layer, adding more texture to the dish. As rich as it sounds, it’s actually not that sweet — which means you can eat mooooore.
Profiteroles at ABV
Irresistible ice cream-filled profiteroles drizzled with chocolate rum sauce. Anything from ABV’s dessert cart is a winner in our book.
Homemade Yogurt at Hey Handsome
Homemade Yogurt is a hit at Hey Handsome! This light and guilt-free dessert has black sesame tuile and a surprise at the bottom: black sesame paste that perfectly compliments the creamy yogurt.
Mango Cheesecake at Marriott Café Manila
Marriott Café’s Mango Cheesecake is incredibly light and fluffy yet rich in flavor. The tangy ripe mango is the perfect contrast to the sweet, creamy cheesecake.
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