Showing posts with label Dining. Show all posts
Showing posts with label Dining. Show all posts

Monday, May 5, 2014

Buddha-Bar Manila launches ‘Win a Maserati Promo’


MANILA, Philippines — Dining in luxury has never been this rewarding. Buddha-Bar Manila, the ultimate restaurant and lounge of style, sophistication, and power, brings you the grandest car giveaway via the “Win a Maserati Promo”.

The country’s top dining and party destination, Buddha-Bar Manila is set to launch the biggest offering of the year by giving away a Maserati Ghibli. After the massive success of the “Drink.Dine.Drive promo” where Buddha-Bar Manila raffled a Jaguar XF, comes a more luxurious surprise to metro diners and party philes, as Buddha-Bar Manila parks the most raved Maserati Ghibli on its grounds, teasing every guest who could be the next superstar hitting the road.

Maserati Ghibli 2014, launched earlier this year with commercial tagline “Now We Strike,” is expected to dominate the auto industry worldwide with its top of the line features and excellent service. An assurance of everyday driving enjoyment, the Maserati Ghibli 2014 attracts everyone’s attention with its emphasis on sporty glamour and sharp personality at the same time.

The Maserati Ghibli 2014 is noted for its silhouette that includes front and near mudguards merging into a single central form for a stronger and sleeker look. The world anticipates Maserati Ghibli 2014 as it hits the road with its key features like the Maserati Touch Control (MTC) screen display, equipped with the Bowers & Wilkins Surround Sound system, and a WLAN technology turning your Maserati into a Wi-Fi hotspot.

Making everybody’s dream car come true, Buddha-Bar Manila gives you the chance of owning a Maserati Ghibli 2014 possible. Buddha-Bar Manila’s “Win a Maserati Promo” entitles you to drive the hottest car in town and experience Buddha-Bar Manila’s sumptuous Pacific Rim menu. For a single receipt of P3,000 on a la carte or P25,000 on banquet events, diners and guests get a chance to win a brand new Maserati Ghibli.

Revolutionizing dining and partying in the country, Buddha-Bar Manila pushes for greater ideas, making every visit an experience of a lifetime, with Buddha-Bar Manila’s “Win a Maserati Promo,” your indulgence is worth it. Dine and drive in elegance and style on at Buddha-Bar Manila.

To know more about the “Win a Maserati Promo,” please contact 856-6859 and 856-6719 or visitwww.buddhabarmanila.com

source: lifestyle.inquirer.net

Wednesday, January 22, 2014

18-treasures feast for Chinese New Year, French féte for Valentine’s Day


Sofitel Philippine Plaza kicks off the Year of the Horse with two important festivities that many Filipinos look forward to—the Chinese New Year and Valentine’s Day.

A preview of Sofitel’s celebrations and offerings for the Chinese New Year and Valentine’s Day was held last Wednesday at Spiral’s Epicure Private Dining Room. Three huge round tables were beautifully set up in the room, each laden with a sumptuous spread of dishes for each occasion.

The dishes for Chinese New Year included Braised Pork Knuckle with Iceberg Lettuce and Oyster Sauce, Steamed King Prawn with Fresh Garlic, Braised Sea Cucumber with Minced Chicken Szechuan Sauce; and for Valentine’s Day, Caviar Pie, Green Salad with Cheese and Edible Flowers and dark and white chocolates in all sizes, shapes and flavors.

The middle table was meant for the ceremony of Yusheng to bring good luck to the whole year. Yusheng is a prosperity toss raw-fish salad consisting of strips of raw fish (tuna and salmon) mixed with shredded vegetables (carrots and green radish) and a variety of sauces and condiments, among other ingredients.

The Chinese ceremonial toss was participated in by Sofitel’s Chinese executive chef Mok Chee Wah, food and beverage director Damien Marchenay, sales and marketing director Chanelle Garvey, general manager Adam Laker, resident manager Carl Gagnon and regional executive chef for Asia Pacific Eric Costille.

“Chinese New Year and Valentine’s Day have been two of the most celebrated occasions in the Philippines,” said Laker. “And, Sofitel has lined up fabulous ways to observe these momentous events. We’ve prepared an extensive spread for the Lunar feast and the most romantic dinner for Love Day.”





For Chinese New Year, chef Mok Chee Wah has prepared a special 18 treasures-themed menu, ongoing until Feb. 2 at Spiral, from different regions of China (Cantonese, Szechuan, Shanghainese and Peking-style).

In Chinese numerology and phonetics, the number 18 is associated with prosperity. The 18-treasures menu features 18 types of steamed and fried Hong Kong dim sum, 18 main courses, several live cooking stations, including Mongolian with fresh meat, seafood, and 18 kinds of sauces, lobster laksa with 18 kinds of condiments, and 18 desserts.

Dishes include Braised Sea Cucumber with Szechuan-style minced chicken, Shanghai-style fried spicy chicken, Cantonese-style wok-fried pork chop, and Peking-style wok-fried long bean and minced beef. There are more dishes to feast on, such as Spiral’s signature chili crabs, various Hong Kong roast meats, and foie gras siomai.

On Jan. 29, Spiral will hold a 15-piece fashion show with the Shanghai Nights Collection featuring the look and feel of Shanghai as interpreted by renowned designer Albert Andrada.




On Jan. 30, Chinese New Year’s Eve, there’ll be dragon and lion dance performance at 7:30 p.m. plus fireworks display. A Chinese cultural dance will cap the celebrations at 10 p.m.

French-style Valentine’s

For the love month, Spiral French chef Bettina Arguellas will sprinkle flowers on dishes from main courses to desserts to cocktail drinks on Feb. 13-16.





The floral feast starts with barley salad with basil flowers and broccoli, lavender and couscous salad, and glazed spring vegetables with squash flowers. The romantic rendezvous blossoms with peppered lavender beef tenderloin and honey pork loin with plum and lavender relish, deep-fried courgette flowers with basil dip and seared prawns with chamomile beurre blanc.

The French culinary touch is highlighted in other dishes such as Foie Gras and Duck Prosciutto with Compote of Strawberry and Roses and Glazed Iberian Pork Belly with Swiss Chard, Lavender Poached Apples and Grape Mustard Vinaigrette.

On Feb. 14, guests can have a private dinner for two at Sunset Bar. They can indulge in a six-course set menu prepared by Arguellas while being served by a personal butler. The experience will be made even more special with live entertainment by a romantic duo, a bottle of champagne, a box of heart-shaped chocolates, a bouquet of roses and a special gift from Jewelmer.

Singles are not left out on Valentine’s Day. In fact, it’s Black Valentines at Le Bar with no romantic intonations but rather live entertainment and guaranteed lots of fun to help them forget it’s Valentine’s Day.





For reservations and inquiries on Sofitel’s Chinese New Year and Valentine’s Day treats, call 8326988, 5515555; or e-mail fbreservations@sofitelmanila.com

source:  lifestyle.inquirer.net

Friday, October 4, 2013

We check out bag-friendly restaurants


Where does your bag sit when you go to a restaurant?

Sounds like a silly question, if you think about it. But consider the size, not to mention the value, of bags women and not a few men carry around these days, and you would have to agree that where your precious cargo sits when you dine out is a relevant subject for discourse.

It was several years ago when we started receiving bag hooks as Christmas presents. Necessity is the mother of all inventions, they say, and boy were we awed at whoever thought of this nifty little idea! Just slip it in your bag, and whip it out when you’re in restaurants or wherever you need a place to set down and secure your carry-on.  








No way on the floor

As it would turn out, though, we didn’t quite take to those portable bag hook or hanger things, and we’re not alone.

“If your bag is heavy, they don’t work,” an editor acquaintance pointed out. They could also misshapen one’s purse, said a fashion designer who was quoting a stylist-friend.

But of course, to each his own. We know a few who are never without a bag hanger in their purse, unwilling to take the chance that, maybe, just maybe, wherever they decide to nosh that day has a built-in hanger thoughtfully placed under the table.

For some of us, those built-in bag hangers are no different from the portable ones. They could ruin the handles or straps of a heavy purse, and tables are never high enough for your bag not to end up touching the floor. Because no one—no one!—we know who spent a good two, three paychecks on a purse would willingly set it down on a presumably filthy floor or carpet.

Acceptable solution

So in some restaurants that have come up with what we think is the most acceptable solution to this modern-day dilemma: bag stools. You come in, the waiter pulls out a chair for you, and sets down a little stool next to you to place your purse on.

You needn’t pull in the empty chair from the next table for your bag. You don’t even have to worry about having to hang your bag behind your chair and risk it getting swiped. And you can forget about those silly hangers.

Bag stools are like water bowls to dog owners: These days, a waiter is assured of his/her tip when the customer’s beloved pet is instantly offered a water bowl as they take their table.




Nicer tip if there are ice cubes in the bowl.

It goes to show that these establishments recognize the evolving needs of their diners: If you have provisions for kids’ high chairs, why not a water bowl for pets or a bag stool? Kids, pets or bags are precious cargo to different customers.

Added perks

Of course, we don’t expect to get these added perks from, say, a fast-food joint. We’re looking here at good restaurants, and there are more than a few around. From experience, we’ve been given a bag stool in restaurants like People’s Palace, and restaurants in nicer hotels, like Inagiku, Shang Palace and the now-defunct Red at Makati Shangri-La.

Our editor-friend also mentioned Lusso and Yakumi at Solaire. Abroad, she also experienced using these covered bag baskets at the ramen chain Ippudo, similar to the ones we’ve seen at the dim sum chain, Din Tai Fung.

Props also to People’s Palace for an added treatment: After you’ve set down your purse on the stool, the waiter puts a cloak over it—extra protection against spillage and thieves—just like in restaurants in China where they put a cloak over your coat or jacket in the back of your chair.

It’s not just the utter convenience of these bag stools that make diners—especially, designer-bag-owning diners—happy, it’s also the added security of knowing your purse is within sight, because you never know when thieves will strike.

I recall an incident in one popular restaurant in Taguig sometime ago. The American guest of a group of Filipino diners suddenly realized her bag had gone missing. Perhaps to save face, the local hosts hauled the hapless waiters to the police precinct. It was ugly. Other diners, us included, could only watch, appalled.


Inelegance

In the absence of stools, we tend to put our purses either on our laps, under our napkin, or on our chair behind us, which often takes up half the seat. Inconvenient—but hey, at least we know it’s still there, touching our back.

We’ve heard of people committing the inelegance of looping their bag straps around their leg, or slinging the bag across their body throughout the meal, to ward off theft.

But not all of us walk around with cross-body bags, or would want to suffer the indignity of falling over from a forgotten bag strap coiled around our leg.

Bag stools are no guarantee that your purse won’t get stolen. Ultimately, it’s your responsibility to look out for your belongings. But it does pay to know that there are establishments that are looking out for us—not just to have a pleasant meal, but an incident-free one at that.

source: lifestyle.inquirer.net



Sunday, June 30, 2013

What and how to fete a Vuitton


FOREMOST restaurateur Colin Mackay did another exceptional job yet again when he prepared the lunch for visiting scion Benoit Louis Vuitton last Monday at his Sala restaurant on Makati Avenue.

How do you suitably feed a Louis Vuitton heir, whose name has become a brand of luxury and sophistication?

Colin made everything simple, stark yet elegant—a table setting in black, crystal and spare blooms, and a menu that was sumptuous yet fresh and refreshing. Nothing pretentious or trying too hard.

Appetizer was seared scallop with Shimeji mushrooms and Jerusalem artichoke veloute. Then came a medallion of duck foie gras, parsnip puree and spiced sauteed apples, followed by a plate of blue swimmer crab, sweet shrimp, fennel and trout caviar spaghettini.

These were all in small portions so that the diner left room for the main course. It was a choice of ocean trout or Wagyu beef flank tagliata. The ocean trout came with beetroot carpaccio and horseradish potatoes; the beef with confited tomatoes, rocket and pangritata.

Dessert was strawberry, white chocolate and macadamia brittle semifreddo, passionfruit and rhubarb sorbet.

After lunch, the guest of honor stood up from the table with a wide smile on his face. Clearly, he was beginning to feel at home. His work done, it was also Colin’s turn to smile at us from the kitchen.

source: lifestyle.inquirer.net