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Showing posts with label buffet in makati hotel. Show all posts
Showing posts with label buffet in makati hotel. Show all posts
Monday, April 23, 2018
DISCOVERY PRIMEA'S TAPENADE: WHAT'S NEW IN THE MENU?

Going back for the same old thing is not a bad idea. BUT, having more dishes and new items to choose from is definitely a welcome treat for anyone. At Discovery Primea's Tapenade, Chef Luis makes sure that everyone gets what they deserve. Damn Good Food.
Aside from the lovely and underrated SALAD ROOM, Tapenade is more than just that. Don't let the name fool you. It does have a number salads to choose from but there's also a lot of cheese, seafood, meat, and small bites.
The best way to go would be to have access to the Salad Room and from there, order mains or other dishes that might tickle you fancy. Thankfully, Tapenade has a number of new dishes to choose from.
For starters, you could go for something light. The Mushrooms, Ham and Egg is for truffle lovers. It might sound a bit weird but you'll get it when you have a go.
Angry mussels with Chorizo and Toast is something that seafood lovers would enjoy. The tomato broth used works perfectly well with the mussels and the ciabatta bread it is served with.
 For more starchy goodness, the Tortilla Menorquina would work. It's loaded potatoes that would definitely fill you up.
The Cebu Bay Scallops Al Ajillo and Toast is best for easy munching. Galicky and partnered with bread, you get to scoop scallops with oil to make each bite wonderful.
As Filipinos, we could never live without rice. As such, the Seafood Paella might be a good idea. Shrimps, squid, mussels, clams, and Mahi Mahi is tossed and turned inside a pan. Don't forget to go for the soccarat or the crunchy burnt rice at the bottom of the pile.
For something a bit different, the Risotto Al Nero or squid ink risotto would pretty much do the trick. It might be a problem if you're on a date but if that person really likes you she won't care about the stains on your lips and mouth.
Another thing that TAPENADE is known for would be their pizzas. Created fresh from their signature brick oven, there are a number of different new flavors to choose from.
One could go for the classic Pepperoni Calabrese or Mozzarella cheese with pepperoni. One might be on the edge and go for a Davao Goat Cheese version with double smoked bacon. It's really up to the diners.
Mains are an important factor of any meal. The Callos A la Madrilena is so good. I can't describe how homey it felt. Spanish Chorizo with bell peppers and garbanzos really does the job done. You have to get this with plain rice.
Don't let the ribs play a trick on you. The BABY BACK RIBS DIAVOLA is for heavy eaters. You might say that you could devour it in a flash but in real life, it is tender and goes extremely well with the grilled corn and scallions.
If you want to have a foodgasm, the PORCINI RIB EYE is a must. This baby was served all covered up with arugula, balsamic, parmigiano-reggiano and it didn't stop us from indulging. Just pure unadulterated mouth watering goodness.

Dessert is in a different level in Discovery Primea's Tapenade. Basically, classics are done right with a bit of twist that makes you crave for more.
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RELATED LINKS:

DISCOVERY PRIMEA: A Guide
DISCOVERY PRIMEA: Flame

TAPENADE
G/F Discovery Primea Hotel
Ayala Avenue, Makati City.


Disclaimer: Wrote this based on my experience. Was invited to try out the new dishes of tapenade.
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Wednesday, October 11, 2017
HOLIDAY INN FLAVORS : DEN LIM IN THE CITY

 The beauty that is food. Every time I smell something good, it's like I'm transported back to a specific memory, a time that I would never forget. One of the things that I really hold dear to my heart would be when my lola and mom would cook together. The fact that they are Kapangpangans makes a whole lot of sense when you get to taste their cooking. It's like it's in the blood. That's why I'm happy to say that I finally tasted Chef Den Lim's Capangpangan cooking and it definitely took me back.
 Chef Den Lim is the person behind the famous Denlim's Kitchen. It's a home based project that offers private dining only. To get a slot into this coveted meal means calling weeks and even months in advance. Thankfully, Holiday Inn Makati brought in Chef Den and partnered up to have some of his dishes in the buffet spread.
 To start things off, a welcome drink with a tamarind base was served. Something similar to what Chef Den Lim has in his home restaurant, Holiday Inn gave it a little twist just so as to let the guests have a taste of what's to come.
 If you're a little bit unsure of what to get first, you could try out their version of the roasted chicken. Glazed with a soya based marinate, the meat is moist and flavorful.
 Time for something more serious, head on over to the old fashioned beef mechado. What's interesting here is that this meat is cooked for hours upon hours. You get to see the texture is quite different from other dishes of the same class. The meat stands on its own and didn't disintegrate which usually happens if cooking isn't done right.
 A behemoth dish, the CAVEMAN BEEF SHANK is the chef's version of a sizzling bulalo. The meat is tender and goes extremely well with the mushroom sauce. Speaking of, something saucy, the CRAB MARLEN is just amazing. Made with a large number of salted egg, this crab dish is just excellent. One way of eating it is to partner it with plain rice and scoop all the excess juice and sauce into your plate. From here, eat it slowly just so that you could enjoy every bite.
 Another very interesting dish by Chef Den Lim, the KILAYIN CAPAMPANGAN. When he describe this dish as something very local, you could see it in his eyes how passionate he is about it. The way he mentions how it is usually served in street side eateries and how he cooks it with vinegar to give it that sour and acidic flavor. Similar to the bopis, this one is another must get dish.
 If there was one dish not to be missed, it would be this PUGON LIEMPO.
 One could actually eat it on its own or wrap it with lettuce and other vegetables with the chef's home made buro. The meat is tremendously soft. The skin, on the other hand, is crunchy and just perfect. To have it with the Pork Buro is just amazing. For the uninitiated, buro is fermented rice usually with fish or shrimps. His version is with pork. Quite interesting and delicious to say the least.
 You got to make some room for the pasta. Chef Den Lim created the PASTA CORRITO. A rich seafood noodle dish that has shrimps, mussels, seafood brine, capers, and extra virgin olive oil. I can't really explain it but it made me get doubles.
 As always, other dishes and food stations are present from Holiday Inn's Flavors. You could go for some sushi, grilled seafood or barbecue, noodles, and the dessert station.
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Chef Den Lim and his creations will be at FLAVORS in HOLIDAY INN MAKATI. From October 10-19, 2017, his dishes would be available for both lunch and dinner. Pegged at Php 1,818 nett, it's quite a steal as you don't need to travel up north or even reserve way in advance.

RELATED LINK:
AMERICAN FLAVORS at HOLIDAY INN

FLAVORS RESTAURANT
HOLIDAY INN MAKATI HOTEL
Glorietta Mall, Palm Drive, Ayala Center,
Makati, Metro Manila, Philippines
+632 9090888
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Friday, October 6, 2017
SPECTRUM: CELEBRATING MODERN SPANISH CUISINE at FAIRMONT HOTEL MAKATI

As I walked in, I was surprised. There was a huge table setup in the middle of the buffet spread at Spectrum. For those in the know, Spectrum is the all day buffet outlet of FAIRMONT HOTEL in MAKATI. It is here that people could enjoy their breakfast, lunch, and dinner buffet.
In honor of the Hispanic Heritage Month, Spectrum partnered with Executive Chef Chin Gallegos-Bagis of the famous Pio's Kitchen to create MODERN SPANISH CUISINE. From October 9-15, 2017, guests would be pampered and treated to a night of unlimited dining and tasting of delicious Spanish cuisine.
For the media preview, the setup was just incredible. There were a number of cheese, cured meat, and even homemade sardines to start things up.
If I were you, go for the olives and also the mushrooms as they give each other contrasting yet great flavors that goes well with the cheese and bread.
The Spinach and Manchego dip was oozing with herbs and spices. It was definitely just the tip of the iceberg.
Not to be missed, the Mushroom Tapenade and red pepper rouille were delicious and straight forward.
There were a couple of salads that were quite interesting in their own way.

One is a mixture of roasted peppers, beans and greens. If this doesn't suit your taste buds, you might want to go for the next one. Sweet oranges, pomelo, cheese, and nuts were spot on. It was something refreshing and light. This would be my top pick for the healthy but delicious category.
A dish that originated from southern Spain would be the Gazpacho. Served cold, it was a treat to be served this. These Gazpacho Shots had huge grilled tiger prawns making it decadent and glorious.
Egg lovers would pick the Torta con Patata Y Chorizo. Fluffy, this egg dish is filled with potatoes and is a common treat in Spain.
If Spanish Cuisine could be described in one word, it would Paella. Of course don't get me wrong as I know Spanish Cuisine has a lot to offer, but personally, this is my impression of it. A mixture of everything and anything. PIO'S KITCHEN has been in the local foodie radar because of its Paella. They are known for their different take and creation of such. Here, they introduced the traditional version with a few lobsters just to make everything special. On October 9, Chef would be cooking up a storm and have as many as 9 different paella flavors to offer.
Dessert is a must at this spread. You could start off with some chocolate batirol. Old fashioned yet with a twist. Here, they used VALHRONA Chocolate just to make this chocolate drink.
You could use the Churros to dip in this sinful chocolate concoction.
If you're up for something not too sweet but still mouthwatering, the MAJA DELIGHT might do the trick. A 2 layer dessert, the top being similar to custard while the bottom is almost the same with Maja Blanca.
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The MODERN SPANISH CUISINE at FAIRMONT HOTEL MAKATI would be available on October 9 to 15, 2017 for dinner in Spectrum. Fairmont Makati Hotel is located at 1 Raffles Drive, Makati Avenue, Makati City, Philippines


RELATED LINK:
Fairmont Hotel Staycation



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Wednesday, October 5, 2016
CELEBRATING DUSIT THANI'S THE PANTRY 1st Year.

Have you ever seen how a LECHON or roasted pig is cooked? At DUSIT THANI'S THE PANTRY, they anticipate the needs and the wants of the guests. As such, they make sure that they cook, cook, and cook everything in house to make it fresh, delicious and spot on.
Just a few days ago, DUSIT THANI'S in house restaurant THE PANTRY, celebrated it's first year anniversary. Festive mood was in the air, as balloons, tuk tuk and even unlimited drinks were served during the party.
  To make the day more special, a performance by the bossa nova singer, SITTI NAVARRO, was done on the staircase. This definitely made the dining experience special.
 Still, it is the food that lured people in. To start off, one could go for the cold cuts, salads and appetizers. Different cuts of meat complimented the freshly baked bread. Aside from this, THE PANTRY had a make your own pasta section that was just beside the fresh seafood area. The most pound for pound spread though would have to be the carving station.
Huge portions of baby back ribs, crispy knuckles, and everyone's favorite, LECHON were served to the dining public. The roasted pig was taken right off the bat. Each chop would reveal smoke coming out from the insides. It was visually and olfactory stimulating.
They even had a huge roasted lamb to give more choices to the guests. Although some may say that lamb has a bit of gamey taste, it was tender flavorful. Just beside this would be their halal kitchen. As such, our brothers and sisters would be able to enjoy the feast as well.
The best part of it all would be the STEAK. Right smack at the middle is a simple table with a huge tomahawk cut.
Bloody red and tender, this one was definitely a must get for all the meat lovers. Each bite could produce a moan like no other. The meat was tender and the juices were retained perfectly. Don't worry though, as your preferred degree of doneness could also be achieved.

Dessert was very well done. A lot of sweet treats were served and presented. From Churros to cakes and ice cream made in house, guests could also go for local delicacies.

Food In The Bag is now in Facebook. Click Here to follow and like.
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If one plate would sum it all up, DUSIT THANI'S The Pantry went all out for their 1st year anniversary. Different carving stations, seafood, cuts of meat were served to the public to enjoy this one of a kind celebration.
RELATED LINK:
The Pantry at Dusit Thani



The Pantry
Lobby, Dusit Thani Hotel
Ayala Center, 1223 Makati City
Metro Manila, Philippines
(632) 238-8888
www.dusit.com

Disclaimer: Wrote this based on my experience. was invited by our good friends from Dusit Thani
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