Breakfast at Starbucks
STARBUCKS Philippines is introducing new breakfast options. There is Soud Vide Egg White with Couscous and Quinoa where the eggs are prepared using the French “sous vide” technique resulting in a velvety texture and a myriad of flavors. Mixed couscous, vegetables, and quinoa served on the side for an extra boost to start the day. Then there is the protein-rich Spinach Mushroom Frittata made with egg whites, spinach, mushrooms, and cheese. There is Berry Chia Overnight Oats, a coffeehouse classic made with whole grains, dried berries, apple, orange peel and flavorful nuts. It’s a breakfast staple that tastes even better with a dollop of butter and jam. Then there is the Berry Chia Overnight Oats which is packed with fiber, vitamins and nutrients thanks to its mix of berries, almond, pistachio, chia seeds, rolled oats, whole milk and Greek yogurt. Visit www.starbucks.ph for the full Starbucks breakfast menu.
Filipino Food Festival
FEAST ON authentic Filipino food served with unexpected twists and new interpretations by homegrown kitchen superstars chefs Sau del Rosario and Miko Aspiras at the Diamond Hotel Philippines. The Filipino food festival is ongoing until July 1 at the Corniche restaurant for P2,780 net per person. Mr. Del Rosario’s contributions to the buffet include Oyster Ceviche made from Aklan oysters with coconut cream, drizzled with calamansi and sprinkled with homemade chicharon (pork rind) for added crunch; Maya Maya Mayonesa, a delicate classic favorite made from snapper with aioli, capers, black olives, eggs and spices; and Paku with Kesong Puti and Watermelon, a healthy mix of forest ferns served with palm vinegar and salted egg. A must-try is the Crispy Pork Kare-Kare Macadamia, Mr. Del Rosario’s signature dish, cooked with macadamia nuts and truffle oil, and Sisig Paella among many more. Mr. Aspiras brings to the table desserts like Mansanas, cinnamon mousse and Granny Smith apple compote dipped in red glaze decorated with chocolate leaf and twigs; Cherry created from layers of chocolate sponge, cherry mousse and cherry chantilly cream; and Mandarin Cheesecake in Graham crust base garnished with fresh orange segments. At the live station, one can find the hotel’s ensaymada served with flambéed Morada and Rosella. Guests with a minimum spend of P5,000 at the Corniche lunch or dinner buffet will get a raffle ticket for a chance to win a two-night stay in Baguio. Those who spend a minimum of P20,000 get a complimentary overnight stay in a Deluxe Room with breakfast for two. For reservations, call 528-3000 at loc. 1121.
Focus on Pampanga
THE Crimson Hotel in Filinvest City, Manila has an ongoing Kapampangan Food Festival until June 24 at Café Eight. The restaurant’s culinary team headed by chef Marley Flattley partners with Quest Hotel & Conference Center — Clark to highlight the food and delicacies from Pampanga, considered by many as the culinary capital of the Philippines. Among the Kapampangan specialties are sisig, embutido, caldereta and other traditional flavors. The buffet costs P1,514 net and P1,729 net with free-flowing drinks. One can also enjoy Pinoy Pica-Pica on Platter at the Lobby Lounge until June 30. It includes an Afternoon Tea set with the familiar Filipino flavors, delicacies and pastries for P750 net for two persons. Crimson Hotel is along Civic Drive, Entrata Urban Complex, Filinvest City, Alabang, Muntinlupa.
Discount at the Dusit
THE DUSIT Thani Manila is offering a “Your Age, Your Discount” promo until June 30. Guests can get discounts as much as their age when they dine at The Pantry this month. They only need to show their proof of age and avail of the discount on the total bill amount up to a maximum of 50%. Note that senior citizens are entitled to their VAT exemptions on top of the discount; for group dining, the highest discount will apply but will not exceed the 50% discount; and the promo is available from Mondays through Sundays, including Sunday brunch. For reservations call 238-8888 local 8430 and 8838.
Rico’s Lechon of Cebu
RICO’S Lechon of Cebu has been acquired by Meat Concepts Corp., which is affiliated with the operators of Ogawa Traditional Japanese Restaurant, KPub BBQ, Thai BBQ, OPPA Chicken, Modern China & Tony Roma’s. The addition is meant to complement its current roster of restaurant brands in the Philippines. Rico’s Lechon is one of the most popular brands in Cebu and is famed for having developed and first introduced the distinctive Spicy Cebu Lechon. Rico’s Lechon will be opening Manila stores at the Fort Strip BGC, Tiendesitas and Portico in Pasig City, Glorietta in Makati City, Cloverleaf Mall and UP Town Center in Quezon City, Ayala Feliz in Marikina City, Ayala Macapagal and Blue Bay Walk in Pasay City. For more information, visit the official Rico’s Lechon Facebook page.
