The weekday buffet bonanza at Market Cafe, Hyatt Hotel and Casino Manila is perfect for vacationers and office workers. It’s a treat of epicurean delight.
From Monday to Thursday, diners can feast on a wide selection of freshly cooked Western, Chinese, Korean, Japanese and Filipino cuisines and enjoy a special price of PHP990 net per person for lunch and P1099 net per person for dinner inclusive of free-flowing soft drinks and local beer.
Diners can choose from a wide variety of dishes, which include an abundant choice of appetizers, hearty salads, premium cuts of lamb and beef, fresh or baked oysters, salmon, oven-baked pizzas, pastas, sushi and sashimi, freshly made tempura and a sinful selection of homemade ice cream and desserts.
A new promotional price offer at Market Café
From Monday to Thursday, diners will receive as much as 40% off on the daily lunch and dinner buffet. Offer will run only until 30 June 2013.
For more information, please call the Food and Beverage Reservations Centre on +63 2 247 8666 or make your booking online by visiting manila.casino.hyatt.com. You can also make reservations through e-mail at firstname.lastname@example.org, Hotels, Hyatt Hotel and Casino Manila, Market Cafe, restaurants | Comments
It’s graduation time and with it comes plenty of celebrations. And what are celebrations without decadent desserts like those of Café 1771.
Café 1771 offers graduates and families its home-spun cake creations by Pastry Chef Arnold Bautista. These petite cakes are 6-inch round sizes good for 8 to 10 persons. They are perfect for gifts.
Upon seeing the Evasion cake (P270 net) (pictured above), you would want to dive into an evasive combo of white and dark chocolates with cream cheese and fresh strawberry in a lightly crispy feullentine at the center. It’s not too sweet yet amazingly creamy.
For certified chocolate lovers, this Rose Noire (P250 net) is a delightful surprise. Lavish layers of Valrhona dark chocolate with hazel nut praline that sits on a crunchy crust, this chocolate-loaded creation also comes with a surprise at the center: a croquantine for some crunch and dark chocolate flavor with a distinct praline taste.
This Gianduja Truffle Mousse (P250 net) is light, pillowy, and comes with a nutty center combined with the dark and white chocolate praline flavors. Structured with elements that will surprise the palate, its sweetness comes from the base made of chocolate sponge then followed by marshmallows with cashew nuts and topped off with chocolate mousse as a velvety finish.
Of course, you don’t want to miss the signature dessert sugar-free coffee pie (P220 net) of 1771 Group of Restaurants. This coffee pie is an epic recipe from the family of Executive Chef Vicky Rose-Pacheco for over twenty years. This addicting secret is in the crisp texture of the combined flavors of Dutch cocoa and coffee with cashew nuts. And with no bells and whistles or outré ingredients, this version is sweetened with coconut sugar and lightly dusted with cocoa for an awfully memorable dessert minus the guilt.
For advance orders, call 631-7340.
Café 1771 is located at 1771 El Pueblo, ADB Avenue, Ortigas Center, Pasig City. Operating hours from Monday to Saturday is 7am to 10pm while Sunday is 7am to 3pm. For inquiries, call 631-7340/470-6559/0917-8660442. Café 1771 is a member of the 1771 Group of Restaurants that include Chateau 1771 in Greenbelt 5, Sentro 1771 in Greenbelt 3, Sentro 1771 in Serendra, Bonifacio Global City, WB 1771 & Sidebar in El Pueblo Real de Manila, ADB Avenue cor. Julia Vargas Avenue, Ortigas Center, Pasig City.Café 1771, Events, Graduation | Comments
Hey folks, it’s time to treat your loved ones to some place special. Head now for Chateau 1771 and experience fine dining at its best!
For the first time in twenty five years, Chateau 1771’s executive chef Vicky Rose Pacheco introduces her top picks for lunch and dinner set menus for the Valentine’s Day: a feast of light, fresh and festive for lunch while dinner features the rare French classics.
If you’re going there for lunch, check out the watercress soup with lavash bread and its relieving, sophisticated texture, truly heartwarming and oozing with revitalizing nutrients.
Then for the main course, try the seared U.S. beef tenderloin with blue cheese stuffing (P1, 300+), with grilled eggplant, zucchini, broccoli drizzled with roasted potatoes and fragrant roasted potatoes in olive oil, rosemary, and thyme, the 200 grams of pan seared beef laced with roasted garlic bacon sauce is brimming with juices and stuffing in every slice.
If you’re not into meat, go for the baked fish of the day (P1, 100+), grilled and made tender with lemon, capers, thyme, and almonds. Pair this with the risotto and add on squid, shrimps made tasty in chicken and fish stock then topped with butter and parmigiano reggiano as a tasty finish.
Chilean Seabass in Salt
Finish this hearty lunch with the white cloud melon sabayon, a refreshing dessert, lightly sweetened with poached meringue on whisked custard with melon and amaretto.
But if you’re opting for a romantic dinner date, a must-try is Chateau 1771′s hot French dinner affair. Start with a soup, Swiss brown mushroom vol-au-vent with greens, edible flowers and pomegranate dressing. Delicately baked and in-house made, the French puff pastry round shell is filled with a creamy mixture smacked with garlic and thyme then deglazed with wine. For an intriguing and heartwarming full-bodied taste, try the Swiss browns or the baby Portobello as the star in this soup.
US Angus Bone in Rib Steak
Using a prime steak cut, the U.S. Angus bone-in rib steak with café de Paris butter (P2,600+), Duchess potatoes, and grilled ratatouille is every inch an irresistible meat from its cut to flavor. A ¾ inch thick slab of meat with the bone-in, it’s meant to be smothered with café de Paris butter spiced up with tarragon, rosemary, basil, and thyme with a spike of cognac.
Now, if you want your date to be something more exciting and out of the ordinary, go for the French countryside comfort–the Rougie duck leg confit (P2, 400+).
Rougie Duck Leg Confit
Another rare find, the duck meat is cured with salt, cooked in a special Dutch oven with the most-prized duck fat giving the flavor more depth and producing a velvety piece of meat. Get to taste a super tender meat that almost falls off the bones!
Chateau 1771 – Greenbelt 5 is open from 11 a.m. to 11 p.m. every Sunday to Thursday and 11:00 a.m. to 12:00 m.n. for Friday to Saturday. For reservations, banquets and catering services, please call 729-9760 to 61 or (0917) 8626467.
Chateau 1771 is a member of the Chateau 1771 Group of Restaurants that include Sentro 1771 in Greenbelt 3, Sentro 1771 in Serendra, Bonifacio Global City and Café 1771 in El Pueblo Real de Manila, ADB Avenue cor. Julia Vargas Avenue, Ortigas Center, Pasig City.Chateau 1771, Events, food, French cuisine, restaurants, Valentine's Day | Comments
ESPAÑA PARA SIEMPRE
at Tapella Restaurant, G/F Greenbelt 5
November 6, 2012, Tuesday, from 6:30PM to 10:30PM
Join Chef Alexandra and her team as they showcase Spain’s culinary glory. Spain Forever! is a food travelogue featuring the four regions of Spain.
Enjoy the world famous paella from Valencia, the raved pintxos of Donistia, the sea food delicacies of El Sur and the delicious meat of Madrid, Badajoz and Castilla Leon, prepared as how they are made in Spain. To complete your dining experience, bottles of wine are carefully selected to suit your preference and satisfaction.
On this night, you will not only get enjoy the rich and unique flavors of Spain’s regional dishes, but you will also get the chance to win two (2) gift certificates to Camaya Resort, courtesy of Fuego Hotels.
Reserve now and call us at 757.2710 or call and text through 0917.891.7364. You may also confirm your reservations via email at email@example.com.Camaya Resort, food, Greenbelt 5, Makati City, Philippine Resorts, restaurants, Spain Forever!, Spanish Cuisine, Tapella Restaurant, Tourism | Comments
If you have not been to Tapella Restaurant in Greenbelt 5 or Gaudi Restaurant in Serendra for quite sometime, then it’s time you visit the restos again. Chef Xandra has prepared new delectable menu for you.
Last Wednesday, eve of Halloween, we got to sample the dishes of this new menu and went home with happy and full tummies. Our dining experience started by Chef Xandra challenging us to make our own Sangria.
Put in a glass (1) brandy (2) liquor, Triple Sec (3) red wine (4) ice cubes (5) Sprite and (6) slices of lemon or apple – The result was not so okay because I poured in too much Triple Sec. LOL
Ingredients of Sangria
After the Sangria preparation and tasting, we went inside the resto and dug in to a delectable array of Spanish food.
Plato de Pintxos Calientes
A plate of sumptuous hot tapas of calamares, chorizo, croquetas béchamel, sobresada de quezo manchego, purusalda, tigres, champi, and pollo moruno
Plato de Pintxos Frios
A sumptuous treat of cold tapas composed of cucumber, sardines, pulpo, cojonudos, gazpacho, veruta, agustin, and baine
Pollo Moruno con Couscous
This dish reflects the Mediterranean and Moroccan influences in Spanish cooking. Couscous is popular in Southern Spain, a healthier alternative to rice. Chef Xandra’s Pollo Moruno con Couscous has almonds, raisins, onions, and Moorish chicken. Flavor is evoked by the combination of almonds and raisins against onions.
Mar y Montana
It is a plateful of grilled steaks and prawns served with French beans, carrots, zucchinis, potato gratin, and béarnaise sauce.
Rabo de Toro
I liked this slow-cooked imported ox tail, pour a good red wine, and add some saffron. The succulent meat served with fries and carrots
Tarte de Tomate
Probably my most favorite in this batch, this appetizer bursts in your mouth with a flavor of organic tomatoes. The sweet and succulent tomatoes sitting on Malagos cheese and caramelized walnuts, perfectly crowned with lettuce, lollorossa, and shrimps, then drizzled with extra virgin olive oil and added with a little bit of balsamic vinegar is just perfect!
Huevos Estrellados con Jamon y Pimientos
We were told that this is famous dish in Spain. To eat it, use your spoon and fork to make a criss-cross cut of the eggs and potatoes. Watch the yolk spread out until it seeps through the bottom and coats the potatoes. The crispy Serrano ham and peppers complement it so well that it seems like a comfort food all-together.
Shrimps are enveloped in blank ink batter then dipped in aioli
This dish is a variation of Paella Negra. This time, a black squid pasta. Fine wheat noodle pasta is cooked with lemon and added with bite-sized squids and shrimps. It is topped with aioli sprinkled with chives, along with cream dory coated with batter. Eating it is such a joy that you won’t mind having squid ink on your lips or teeth. It has that savory and tangy taste in every bite, which reminds you of gastronomic delights of Catalonia.
This is a divine dessert. The chocolate is bitter, sweet and salty! Just the way I like it!
If all these food is not making you drool, I don’t know with you. Enjoy these new dishes each time you visit Gaudi and Tapella. Trust a Spanish chef with years of kitchen experience to bring authentic Spanish dishes to feast with family, friends, and business partners.
For inquiries and reservations, call (02) 757-2710 or 856-0473.
Gaudi is located at the Ground Level of cosmopolitan Serendra in Taguig while Tapella at Ground Level of Greenbelt 5. Both restaurants offer a patio for those who want to be seen and the large booths inside good forpower talks and intimate chats. Surrounded by top business offices, theatres and high end shops, it makes an ideal spot for a quiet coffee, a fashionable lunch or a romantic dinner.Greenbelt 5, Makati City, restaurants, Spanish Cuisine, Tapella Restaurant, Uncategorized | Comments
Sentro and Sinigang na Corned Beef have become synonymous. Balikbayans (returning Filipinos) and foreign visitors alike love this dish. And would you believe this famous dish is already 10 years old?!
A brainchild of Executive Chef Vicky Rose Pacheco of Chateau 1771 Group of Restaurants, sinigang na corned beef is a creative take on the popular Filipino soup, sinigang soup.
Chef Vicky was thinking how she could put into good use the excess corned beef broth, and discovered that she could make the broth into sinigang by adding sour ingredient and putting in beef cuts with sinews, fat, and bones. The result: a hearty soup, and Sentro’s signature favorite dish— heartwarming, flavorful and meaty.
For the Sinigang na Corned Beef, the beef is exclusively sourced from a mix of local suppliers trusted for ten years. The pot is loaded with vegetables such as tomatoes, okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), and eggplant stewed in tamarind. The broth from scratch is loaded with flavor-boosting natural spices. This is served hot and steamy.
One interesting tradition is to ask guests to sip the delicate soup stock prior serving so the sourness, saltiness, and spiciness can be adjusted according to preference–another personalized approach that this dish had built a reputation on.
Executive Chef Vicky proved that there’s more to Filipino food, especially if it’s reinvented with fresh ingredients which give that unique but homey experience. If you’ve been craving with something like this or your curiosity has been piqued, there’s no other better time than now to get to know this decade-old dish which can only originally be found in Sentro.
Sentro 1771 in Greenbelt 3 is open from 11am to 11pm (Monday to Sunday) while Serendra is from 7am to 10:00 pm (Sunday to Thursday) / 7am to 11:00pm (Friday to Saturday). For inquiries and reservations, call Sentro Greenbelt 3 (02) 757 3941 or Sentro Serendra (02) 856 0581.Filipino cuisine, food, restaurants, Sentro 1771, Sinigang na Corned Beef | Comments
Celebrate with us as The Bistro Group hits 50 Stores this 2012!
We’re giving you a new treat this week J
Try Ma Maison’s New Dishes and Classic Japanese Western Favorites on Monday, September 3, 2012…
And get 50% OFF YOUR TOTAL BILL! Don’t miss this ONE-DAY-ONLY OFFER!
Ground floor, Greenbelt 2,Makati City
Tel. #: 729-9122
See you there!
For details, log on to www.facebook.com/Ma.Maison.PhilippinesGreenbelt 2, Ma Maison, Makati City | Comments
Head for SM MOA tomorrow for Bulgogi’s grand opening blowout tomorrow, August 6th.
Enjoy Korean fare with a twist. To give you an idea of how your Bulgogi experience would be, check out Our Awesome Planet here.
My BFFs and I already sampled Bulgogi and we couldn’t get over their delish food and exceptional service. You should try them!
Here we are enjoying Bulgogi’s desserts of Korean ice cream.
Check out their Facebook page to be updated with their latest activities.Bulgogi Restaurant, restaurants | Comments
Last May 16th, I got the chance to see Chef Xandra of Tapella prepare their bestsellers: Paella Manchego, which is her own original recipe, an appetizer Cojonudos, and Sangria.
The Paella Manchego (Php550.)
- A good paella is determined by how tasty the rice is. From the term paella, it’s about cooking rice in a pan, where the Catalan word paella is derived. For Chef Xandra, the rice need not be the sticky kind. Jasmin rice or the regular rice is just perfect.
- Consistency is important. Chef Xandra said that if you are cooking chicken paella, then you use chicken stock and just garnish it with chicken meat and vegetables. If you prefer seafood paella, then you use seafood broth. She is not sold to the idea of mixing all sorts of seafood into the rice to make a paella because the flavor will not be as distinct.
- For this Paella Manchego, two special ingredients are added: manchego cheese and saffron. Both are sourced from Spain. The manchego cheese is made of milk from Manchega sheep.
- The Ingredients:
50gms. olive oil
75gms. chicken breast
80gms. calrose rice
20gms. Manchego cheese
.5gms. paella seasoning and chicken broth
Heat the oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish. Add the onion and garlic to the paella pan, and cook for 2 minutes. Add shrimp,cooked chicken and paella rice,paella seasoning, salt and pepper and chicken broth put the heat to medium, cover, and cook for a further 20 minutes.
Mix in the asparagus. Cook for a further 5 minutes or until the chicken and rice are tender and the broth has been absorbed.Remove the pan from the heat, sprinkle with the Manchego cheese, and serve.Cojonudos, Paella, restaurants, Sangria, Spanish Cuisine, Tapella Restaurant | Comments
From simple to exquisite, light to delectable–foodie mom deserves to be amused nothing but a palate-pleasing Mother’s Day fare. On May 8, that’s tomorrow, take the whole family to Tapella where everyone is in to be treated a rare line up of glorious Spanish food selections.
Experience a gastronomic melody with one of the most celebrated cuisines in the world. Showing off Spain’s most distinctive cuisines from the certified Executive Chef-mom Alexandra Cacho, expect that the menu line up are meant to take moms to a dining experience with style.
A perfect starter for a great summer meal, try the white garlic and almond cold soup (P70). Fittingly served in a shot glass filled with grains of almonds, it features a pleasurable contrast of sweetness from the grapes, lightly smacked with garlic. The result? A refreshing tickle that’s surely a unique delicacy mom will love.
The calamari el bulli (P255), another fancy starter will painstakingly make anyone forget the old-style impression with Spanish food. Made from the squid’s black ink stains, the soft mollusk is covered into a batter resulting to a crispy and tasty dark finished, served with aioli dip and fennel leaves. For a family of bread lovers, the camembert and caramelized onions on flueted bread (180) is filling yet makes anyone wonder what’s in for the next equally scrumptious hot selection. Considered a top-notch for its simple preparations filled with semi-sweet onions, this bread creates a noble distinction when combined with the soft and creamy camembert without the unwanted guilt. And what’s a Spanish cuisine without the traditional chorizo? Another Tapella’s certified favourite, the chorizo in red wine (P245), are sure to delight any meat-lover moms not only for the taste but for its less oily preparation. Deliciously tender and flavourful, each cut is made special by the complementing combination of red wine and rich red oil.
Moving on to the heavier and more popular Spanish meal, Tapella incorporates a modern and alluring twist to paella with its manchego cheese, chicken, and shrimp paella (P500). Don’t wonder why Tapella’s contemporary version of this most-loved paella is a major hit. The robust rice, meat, and seafood fillings are made special by the pleasing taste of manchego (Spanish cheese made from ewe’s milk), perfectly melted on top of the hefty serving that can satisfy up to 3 persons per order.
A certified signature favorite, the Tapella indulgence is not complete without sampling its simple and meek version of the certified Angus beef steak (P2750 per kg). Slowly cooked on the hot plate right in front of the diners, the cooking process makes it an appetite-inducing experience. The secret remains to the prime choice of the freshest meat, plainly seasoned with salt which naturally allows the flavors to come out. While other steaks are complemented with sauce, Tapella’s steak is known for its potatoes and pimiento for a more palatable Spanish twist.
To sweeten up the great meal, Tapella is treating moms with one of its sinfully good desserts fresh from its pastry oven—the choco lava cake! Exploding with the rich and gooey molten chocolate center, this dessert will make everything memorable from start to finish.
Reminisce and enjoy longer Mother’s Day meal at Tapella where the experience is revelry of Spain’s time-honored cuisines. Make this day a breezy blow out for the whole folk; plus, mom will surely remind her forever the fabulous Mother’s Day affair prepared in a cinch.
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Located at Ground Level of cosmopolitan Greenbelt 5, Tapella is surrounded by top Bussiness Offices, eight theatres and high end shops, making it the ideal spot for a quiet coffee, a fashionable business lunch or a romantic dinner.
TAPELLA offers a wide variety of Spanish cuisine served in an informal and relaxed ambience. Headed by Executive Chef Alexandra Cacho, the restaurant specializes in tapas and paellas plus a wider range of salads, pastas and desserts served the Spanish way that will surely perk up the gustatory spree. The wine selection is from around the world valued well for money. The ambiance gives a modern and relaxed atmosphere with interiors designed with plush of red and beige accent. For more information or reservations, call 7572710 and 7572711.
Events, Mother's Day, restaurants, Tapella Restaurant | Comments