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Showing posts with label cucina. Show all posts
Showing posts with label cucina. Show all posts
Wednesday, August 23, 2017
MARCO POLO ORTIGAS CUCINA: FROM SKETCHES TO DELICIOUS FOOD

I have no talent when it comes to art. I don't know how to draw and I still can't even get past the stick figures when it comes to making a family portrait. I was pretty much surprised as I heard that Marco Polo Ortigas was bringing in a guy that is both an artist and a chef.
  From PALETTE to PALATE. It was the name of the new promotion of MARCO POLO ORTIGAS CUCINA. 
 Rightly so because the chef is known for making beautiful sketches and drawings of his dishes just before executing them.
 Chef Ramon Antonio is one artsy chef. He creates dishes in his head with the end in mind. Plating and of course flavor and quality that comes with them.
 As you enter CUCINA, you get to see the usual offerings. From the carving station, to the on the spot cooked paella and of course the Salads, sushi and sashimi, and even a make your own pasta.
Because of this new offering, the fun starts. A twist of ideas is created when different dishes were brought out by the chef. 
For starters, he had some GINATAANG SANTOL, KINILAW BISAYA, and BIYARING. The Ginataang Santol is Bicol's version of a santol coconut dip mixed with camote chips. It has a tendecy to be over powering in terms of flavor so it might be a good idea of having this last. The Kinilaw Bisaya is a Cebuano styled mackerel ceviche. Lastly, the Biyaring is a Maranaw version of Shrimp Ceviche. These dishes aren't the usual types that you would see in the metro. In all my years of eating Filipino food, it gives me pleasure to realize that there are something more that the usual sinigang and adobo. Chef Ramon really outdid himself.
For the soup course, the BINAKOL would do the trick. Illongo grilled chicken is mixed with coconut soup to create a balance of flavors. There's a bit of saltiness that's flattened out by the sweet coconut bites mixed into the soup. This one is a must try. 
One of the mains that Chef Ramon is proud of would be the Kaldereta. Made from scratch. He did a little trick. The usual liver sauce came from foie gras and the blackened grain on the side is actually Bugas Mais or corn cooked in squid ink. This is just incredible. The meat is tender and moist while the sauce is perfect with the corn.
 For dessert, the chef also had a few surprises. Old school Filipino rice dishes were turned into works of art. Something that our grand parents would be proud off.
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From PALETTE to PALATE with Chef Ramon Antonio would be available August 22 to 31 in CUCINA of Marco Polo Ortigas. Lunch for Monday-Saturday is pegged at 1,500 while dinner is 1,800 Php for Monday to Friday and Sunday. Saturday dinner and Sunday lunch is at 2,650.

RELATED LINKS:
Chinese New Year at Marco Polo

The In Depth Staycation Guide to Marco Polo Ortigas Manila

MARCO POLO ORTIGAS
Cucina
24th Floor
(02) 720 7777
Meralco Avenue, Pasig City,
Metro Manila



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Saturday, September 24, 2016
MARCO POLO MANILA'S New Chef de Cuisine: Creating Perfection

Something has changed. Something new has come to MARCO POLO MANILA. A new Chef De Cuisine has arrived.
Once you enter CUCINA, there seems to be something different. A breathe of fresh air seems to engulf the place. Meet the new CHEF DE CUISINE, GIUSSEPE RIVOLI. A native of ITALY, Chef boasts of an incredible culinary career. He is very familiar with Asian flavors as he stayed in different parts of Asia. He has headed a number of kitchens and could definitely cook to perfection.
As such, a number of his signature dishes are on display in the buffet spread of CUCINA.
CUCINA is known for making great use of fresh products and being sure of the sustainability of the ingredients. Here, you are assured that everything is delicious and well cooked. Chef GIUSSEPE takes advantage of this in his dishes.
Showcasing his cooking skills, SIGNATURE dishes were brought out. Special mention would be the BEEF CHEEK. It was partnered with couscous and created this wonderful feeling in your mouth. Slow cooked and definitely from the heart. It's like how our parents would make it. The dish reminds you of homey experiences. Delicious.
Perfectly done, the OSSOBUCCO A La MILANESE with Yellow Polenta was another dish worthy of a second serving. The sauce created a flavor that sips into the meat. The polenta is the perfect bread to scoop the sauce of the ossobucco along with the bone marrow.

One thing that meat lovers would enjoy would be the PORK BELLY. Crispy skin and deadly meat. Sliced into huge bite sized pieces, you could go back for more.
To balance out the flavors, the BAKED SALTED FISH is something that you could have. The fish got the flavor of the sea and is soft from end to end.
The MAIN EVENT would be the ITALIAN PORCHETTA.
The pig was stuffed with more pork belly and a lot of spices. Making each bite flavorful and delicious. The skin was heavenly and the meat tender.

For drinks, you can't go wrong with MARCO POLO'S ICED TEA. Not too sweet and just right.
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Congratulations to MARCO POLO ORTIGAS for having a new CHEF DE CUISINE. Great Job Chef GIUSSEPE.


RELATED LINKS:
MARCO POLO: The in depth staycation guide.


MARCO POLO ORTIGAS
(02) 720 7777
Meralco Avenue, Pasig City,
Metro Manila

Disclaimer: Was invited to this event. Wrote this based on my experience.
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Tuesday, July 26, 2016
MARCO POLO MANILA: Featuring the Fruity Flavors of the Philippines


MARCO POLO ORTIGAS recently teamed up with Marco Polo Plaza Cebu and Marco Polo Davao to bring together different dishes to entice the dining public. Different menus were created to rotate between these hotels forming a wonderful relationship with each other. From here, they would allow their guests to experience the culinary delights that each property has to offer.
If there was one drink to try at MARCO POLO, it would be this amazing EARL GRAPE ICED TEA. Different Marco Polo Hotels in the region created their best ice tea for their competition. This concoction won and is being served in different properties. Cold Earl Grey Tea serves as the base and is poured in a glass that contains grapes and elderflower infused ice cubes. Accompanying it are Turkish delights. Syrup is provided on the side to give the guests the opportunity to enjoy the drink based on their preference.
Pineapple and mango were combined to create Marco Polo Ortigas Manila's Pina Mania. The PINEAPPLE-MANGO Salad had a tamarind vinaigrette dressing. This gave the dish a little bit of sour flavor that blended well with the sweet tones from the fruits. Another dish that is definitely a FILIPINO favorite would be the CRISPY PATA. Making the dish more interesting, it was stuffed with FOIE GRAS. Having a pineapple salsa on the side, gave the dish contrasting flavors. The savory dish went well with the sweet salsa.
MARCO POLO PLAZA CEBU'S MANGO BANGO was created to bring a tropical twists to classic favorites. One of these dishes would be the Pasta Ravioli with Crabmeat and Mango. This interesting pasta dish was cooked al dente. The filling was properly sealed inside the pasta making it a joy to eat.
Another dish coming from Marco Polo Plaza Cebu would be the MANGO SURF and TURF. Beef tenderloin was cooked perfectly and had sake infused beef jus. It was moist and tender that it went well with the mash potato. The Grouper fish, on the other end, was equally delicious.
For dessert, the PINEAPPLE TAMALES and the CHEESECAKE and MANGO JAM CREME BRULEE were served. The Tamales had fillings of sticky rice and some sweet coconut shavings on top. The Cheesecake was smooth and the creme brulee wasn't too sweet.
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If you are into INSTAGRAM Follow me @foodinthebag.
MARCO POLO ORTIGAS strives for the more and delivers with every bite. Because of their excellence, they were recently awarded 5 stars by the Department of Tourism. Congratulations MARCO POLO MANILA.


RELATED LINKS:
MARCO POLO ORTIGAS: The In depth Staycation guide
MARCO POLO ORTIGAS: The Cucina Buffet
MARCO POLO MANILA: LUNG HIN Chinese Restaurant

MARCO POLO ORTIGAS
(02) 720 7777
Meralco Avenue, Pasig City,
Metro Manila
FACEBOOK

Disclaimer: wrote this based on my experience. was invited to this event.
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Saturday, May 14, 2016
CUCINA: MARCO POLO MANILA WEEKEND FIESTA 2+1


For a Friday night, the traffic was normal. Normal in a sense that it was heavy everywhere. I came from the south and got stuck going north. Thankfully, I was headed for a little treat.
MARCO POLO ORTIGAS' CUCINA is having a WEEKEND FIESTA. For Friday, Saturday and Sunday, diners would be treated to a wonderful buffet with a special promotion. Dine with two friends and you get to eat for free. So, it's a 2+1 promo.
As you enter the restaurant, you are greeted by a fresh salad area.

Appetizers are also abundant in the restaurant as different types of cheese and nuts are placed on planks.

A lot of meat cuts were also served in the cheese area.

Sushi rolls and makis were prepared freshly in their Japanese station.

One of the highlights of the dinner would be the fresh seafood station.

MARCO POLO is pushing for sustainable eating and as such, has a lot of seafood in store for the diners.
Freshly cut tuna, different clams, and even crabs were there to provide anything and everything you may want.

You could ask the staff to cook these to your liking.

Aside from that, they have different cuts of fishes.

For the meat lovers, they also have a plethora of skewers.

Another plus point for their buffet would be the PAELLA cooked right there and then.
These are then served in mini pans that are very cute. I love the freshness and the texture of the paella.

What is a buffet without their carving station?

When I visited, the COCHINILLO was served alongside different cuts of meat, including this rib eye! The cochinillo is cooked on site so as long as the buffet line wants it, they could make one available. The Rib Eye was also fantastic. The meat is tender and very juicy.
Dessert is also not a problem as the people behind CUCINA definitely wants the diners to enjoy. Different types of pastries were prepared. I enjoy their version of a chocolate cake as well.
Food In The Bag is now in Facebook. Click Here to follow and like.
If you are into INSTAGRAM Follow me @foodinthebag.
Even if the traffic was hellish that night, I was at ease because of the food from MARCO POLO MANILA. I enjoyed the different stations in the buffet and also the drinks as well.

"The Weekend Fiesta can be enjoyed from Fridays to Sundays at Php 2,300 net for lunch, and Php 2,650 net for dinner. For a limited period only, bring along two friends and enjoy this feast with one free buffet.
Cucina is Marco Polo Ortigas Manila’s all-day dining restaurant and is open daily for lunch from 12:00 NN to 2:30 PM and dinner from 6:00 PM to 10:30 PM. Children aged 6 and below get to eat for free while children aged 7 to 12 years old are charged half the price."


RELATED LINKS:
MARCO POLO MANILA: In depth guide to a Staycation. MARCO POLO MANILA: VALENTINE'S Staycation
MARCO POLO MANILA: CUCINA's Flavours of Thailand Experience
MARCO POLO MANILA: LUNG HIN Chinese Restaurant


CUCINA
24th floor
Marco Polo Manila Hotel
Ortigas, Metro Manila
Disclaimer: was invited to this event. wrote this based on my experience.
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