Abalone featured at Lung Hin
THIS October, Marco Polo Ortigas’ authentic Cantonese restaurant Lung Hin restaurant features South African abalone with five specially crafted dishes available all month long. These include Braised South African Dried Abalone in different ways — in abalone sauce, with Japanese sea cucumber, or with foie gras. Double-boiled Mini Buddha Jump over the Wall with South African Fresh Abalone is also in the menu for soup, and Braised Abalone Fried Rice with Wild Mushroom for guests who prefer rice options. Lung Hin is open daily from noon to 2:30 p.m. for lunch, and from 6 to 10:30 p.m. for dinner. Visit www.marcopolohotels.com for more details.
Passionately Pink Wine dinner
THE Crimson Hotel gives guests a chance to dine, drink, and do some good deeds with its Passionately Pink Wine dinner — with a special performance by singer Jinky Vidal — on Oct. 18, 6 p.m., and the Crimson Grand Ballroom. The hotel’s culinary team is partnering with Philippine Wine Merchants for a four-course dinner with wine pairings. The event includes an auction to help raise funds for Stagezero by Project Pink Support Group, and a fashion show. The rate per person is P3,500 net. For inquiries or reservations, call 863-2222 or 0998-595-3769 or e-mail dining@crimsonhotel.com.
Eastwood Café+Bar’s new menu offerings
EASTWOOD Richmonde Hotel’s all-day dining restaurant and bar, Eastwood Café+Bar (EC+B),is now serving up unique new dishes with novel flavors, original items that showcase the best of Filipino ingredients, feature global flavors, and are healthy to boot. There’s the Red Cabbage Chicharon, which is vegan-friendly and is an alternative to the usual cracklings; Adlai Bisque, made with a gluten-free rice substitute and seasoned with shrimp bits, vegetables, and cream; and Dapithapon, which is made of carrot hummus, black quinoa, and roasted vegetables (the salad was given special recognition during last year’s 12th National Food Showdown). Then there is Baked Bass served whole with torched Choron sauce. Meat lovers can opt for the Lamb Carbonade which is a stew of slow-cooked lamb shanks, onion soubise, and beer sauce. Popular dishes like Baked An addition to EC+B’s new menu is an array of meat-free and vegan selections for health buffs. Together with the revamped menu, Eastwood Café+Bar is rolling out a slew of dining deals: until Oct. 31, get 20% off across all items in the à la carte menu; on weekends, for a minimum food & beverage spend of at least P1,000, accompanying children aged 12 years old and below can avail of a complimentary dish from the menu’s Kids at Heart selections (available every Saturday and Sunday until Nov. 30); enjoy “Meatless Mondays” with Eastwood Café+Bar partner Quorn, plus get a free vegan soup and a wholesome drink with every order from the menu’s Healthy Options (available all Mondays until Nov. 25). For inquiries and reservations, call 570-7777 or 0917-821-0333.
BenCab-inspired ‘Art’ afternoon tea at The Pen
UNTIL Oct. 15, there’s a new reason to enjoy Afternoon Tea at The Lobby of The Peninsula Manila, especially if one has an eye for art and objects of beauty. The hotel has just launched a BenCab “Art” Afternoon Tea created by Executive Pastry Chef Xavier Castello that is inspired by National Artist for the Visual Arts, Benedicto “BenCab” Cabrera, whose iconic Sabel and Larawan images have been printed into tapestries that are currently on view at the hotel’s iconic lobby. Eight works are on display, one of the largest group of tapestries the artist has ever exhibited. Presented by Abitare Internazionale, Philippine purveyor of contemporary design, eight paintings by BenCab have been transformed into “tapestry art” by MOOOI Carpets. The BenCab “Art” Afternoon Tea is accompanied by a guidebook that guests can use when exploring the tapestries on display at The Lobby — they can discuss their favorites over Curried prawn and apple salad with citrus aioli on shortbread; Smoked turkey ham, mature Cheddar, and tomato on wheat bread; Cured salmon, dill cream cheese, and golden trout roe on spinach bread; Grilled herbed squash and caramelized onions on a brioche roll; Mushroom quiche; Davao chocolate truffle cake; Mango panna cotta; Coconut pandan éclair; Calamansi meringue tartlet; Sans Rival macaron; and Peninsula raisin scones served with lemon curd, Baguio strawberry jam, and clotted cream. The BenCab “Art” Afternoon Tea is available at P1,590 per guest or P2,190 with a flute of Champagne. The BenCab “Art” Afternoon Tea is served daily until Oct. 15, from 2:30 to 5:30 p.m.
Oktoberfest at Clark Marriott
THE Clark Marriott, one of five Marriott properties in the Philippines, brings the authentic flavor of Germany to Clark, Pampanga with its first-ever Oktoberfest on Oct. 11 and 12, 6 p.m., at an air-conditioned tent at the back of the hotel. Festivalgoers can enjoy free-flowing Weihenstephan beer, a fine German wheat beer, and their fill of German food. A Munich-based Oktoberfest band will provide entertainment. Tickets to the festival are P2,500 and include complimentary German beer mugs and other freebies. The hotel will raffle off overnight stays and dining gift certificates. For details call +6345-598-5000 or visit www.clarkmarriott.com.
Max’s Restaurant Double Feast Meals
MAX’S Restaurant now offers Double Feast Meals — two of Max’s favorite dishes in one plate, starting at P499, and meant for sharing. Valid for dine-in in all stores nationwide every Monday to Thursday, until Oct. 31. The Standard Double Feast (P499) includes two orders of Max’s Sarap-To-The-Bones Fried Chicken Leg Quarter with rice, a bowl of either Sinigang na baboy and Sinigang na tiyan ng bangus (sour soup with pork and with milkfish belly), and two glasses of Pepsi. The Deluxe Double Feast (P599, photo), offers two classic Fried Chicken Leg Quarters with rice, two glasses of Pepsi, and Max’s newest dishes — Seafood Kare-Kare (a combination of shrimp, squid, and fish slow cooked in peanut sauce) and Lechon sisig (roast pig chopped and served on a hot plate). For more information, visit http://www.facebook.com/maxsrestaurant.
