The Pen’s Easter goodies

THE PENINSULA Manila celebrates Easter with a bunch of sweet goodies. Hop on over to The Peninsula Boutique and get one of Executive Sous Chef Xavier Castello’s and Senior Sous Chef Annalyn Solano’s Easter-themed confections and pastries. The confections include an Upside Down Bunny (P1,190) which contains six chocolate truffles; an Easter Page Bear (P690) which also contains six chocolate truffles; a Crunchy milk chocolate bunny praline (P95); Easter eggs (P790 for small, P990 for medium); Sitting bunnies (P390 for a small 100 gm bunny, and P690 for a medium 200 gm bunny); and an Egg decoration kits (P590) which includes two egg-shaped cookies, two colored icing piping bags,and candies. The bakery items include Easter cupcakes (P150), Easter cross bun (P135), and a slew of breads, sweets, cookies, French pastries, savory bites, and whole cakes including a King Oscar cake (P2,190). Fancy some tea? Get an Easter-themed Afternoon Tea Cakeaway Set with dainty finger sandwiches, scones, an assortment of pastries and petit fours with a homemade tea of choice. Staying home? Order through PenChat and stay safely at home while the hotel’s team carefully prepares your favorite pastries and confections from The Peninsula Boutique along with Peninsula Favorites from The Lobby, Spices, and Old Manila. They ensure the meals are prepared in a hygienic facility that’s thoroughly cleaned and disinfected regularly, and take care with food storage and handling. Drop by The Peninsula Boutique or call 8887-2888, or order online at

City of Dreams offers Easter brunch

CITY of Dreams Manila has an exclusive line-up of Easter-inspired treats from Café Society and Nobu Manila. Nobu Manila will be serving an Easter Sunday Brunch on Apr. 4, from 11 a.m. to 3 p.m. At P 2,950 net per person, the special brunch’s a la carte menu consists of entrées such as Shrimp Tempura, Sea Bass Jalapeño, Baked Mussels in Aji Amarillo Aioli, Nobu Kurobota Pork Sisig, Grilled Baby Octopus with Anticucho Sauce, and Pulled Pork Slider Bao Bun. Accompanying these are items like Chawanmushi cups, Roasted Kabocha with Maple Miso Butter, Bok Choy and Shiitake Mushroom Black Bean, and soups like Prawn Yuzu Miso Soup, and Hot Udon Noodles. Of course there are the restaurant’s signature sushi and sashimi choices. Nobu’s Sunday Brunch also includes Shichimi-crusted Wagyu Leg prepared in a live cooking station, and grilled items made-to-order from the kushiyaki station, such as salmon belly, beef kushi and chicken thigh served with Teriyaki or Anticucho sauce. For dessert there is Green Tea Ice Cream, Chocolate Bento, and Tofu Cheesecake among many desserts. A selection of sodas, chilled juices, mocktails, tea and coffee completes the all-inclusive brunch. For the rest of April, Nobu Manila offers a dinner Omakase of the Month for P6,210 net. A full eight-course curated menu, Nobu’s omakase starts with Hamachi with Crispy Shiitake Salsa, followed by the Chef’s choice sushi. For the third dish is a serving of Fresh Tuna with Cilantro Salsa and fresh vegetables mixed into a signature Tachiuo Salad. Norwegian Salmon with Orange Sake Mirin Reduction is the fifth course, with a savory finish of Grilled Tenderloin with Edamame Pesto as the sixth offering. The penultimate dish is a dashi-based Asari Clam Soup; and dessert is a serving of Raspberry Curd with Lime Cremeux and Pistachio Blueberry Sorbet. Dinners are on Wednesdays to Sundays from 5 to 9 p.m. Reservations are encouraged due to limited seating in observance of physical distancing. Diners can opt to have a dinner at Nobu’s outdoor, open-air cabanas. Meanwhile, Café Society is offering Easter Treats like Mr. and Mrs. Egg or Easter Bunny chocolate sculptures in white, dark, milk, or ruby chocolate. Café Society also offers a range of chocolate Easter eggs that come with a miniature candy rabbit. Handcrafted, Easter-themed pastries, such as dessert loaves with almonds, dates, walnuts, and carrots; carrot-flavored, or easter egg sugar cookies; Chocolate Praline Gâteau; and Passion Coconut Yuzu cakes are also available. For more savory offerings, this month’s featured sandwich is a Fajita-Style Egg Drop. All Easter-themed treats are available until Apr. 4. Café Society is open daily from 10 a.m. to 9 p.m., though it opens on Tuesdays at 8 a.m. For inquiries and reservations, call 8800-8080 or e-mail or visit

Pesco-vegetarian dishes from Que Rica

WITH Que Rica’s Lent-friendly Bicolano offerings, one can still enjoy big, hearty flavors while following a pesco-vegetarian diet. These dishes are prepared in small batches in Que Rica’s kitchen by an all-Bicolana team, and they showcase the region’s expertise in cooking seafood and vegetables. Their not-so-secret ingredient is fresh coconut milk or gata, found in three of Bicol’s most iconic dishes, namely laing, pinangat, and sinantolan. For Lent, Que Rica is offering Vegetarian Laing, available in frozen and bottled versions, and a great option for those looking for a low-carb, high-fat meal. They also have new varieties like Laing with Shrimps and Laing Lasagna. The Sinantolan’s main ingredient is santol, minced and stewed in coconut milk, shrimp paste, and aromatics. Pair it with Abo Dried Fish (tiger-toothed croaker) and Biti Dried Fish (dried, salted abo bladder), or use it as a dip for crackers and chips. Then there is Bicol Pinangat, which is similar to laing but with the proteins stuffed inside the taro leaves instead of being mixed into them. Que Rica’s has shrimp, smoked fish, coconut meat, coconut milk, lemongrass, and aromatics cooked for hours over low heat. Sinanglay is another Bicolano favorite that also follows the cooked-inside-leaves technique. This dish swaps out the gabi leaves for pechay, the smoked fish for tilapia fillets, and adds onions, ginger, garlic, kamias and tomatoes for aromatics. It’s a lighter option for those who prefer gentler, brighter flavors. Finally, there is Vegan Bicol Express (made with unripe Jackfruit and miso). Que Rica products can be found at Gourmet Corner at San Antonio, Forbes and EDSA Shangri-La Plaza Mall, Real Food at Molito and 25th BGC, and Manila’s Best at the Manila Polo Club, or order then online for delivery at Products — Que Rica PH.

An Easter adventure surprise from Century Park Hotel

BECAUSE of the ongoing social distancing requirements, the traditional big Easter Sunday party at the Century Park Hotel, with its egg hunt and games, cannot be held at the hotel. So the hotel is bringing its annual tradition to the homes of children ages one to 12 on Apr. 4. Surprises and colorful activities are in store inside the hotel’s Easter Adventure Surprise Box. The children can decorate some Easter eggs with a multitude of colors, sparkling glitters and stickers. They can also be creative with the coloring book, figurine paint sets, slime kit, papier-mâché kit, play dough and an Easter Bunny headband. In addition, sweet treats and more surprises come in this special box which is available for P1,200 net. To order, call 8528-5855 local 5871 to 73 or send a message via SMS or Viber at 0917-6332456 to secure voucher/s. Reservations will be accepted until Mar. 31, from 8 a.m. to 5 p.m. Provide the name and age of the child or children, and select your preferred pick-up date and time between Mar. 30 to 31 at the Deli Snack from 9 a.m. to 4 p.m. One can opt for personal pick-up or home delivery through the courier service of one’s choice. Cash payment or bank transfer to PNB (1702 7000 1013) or BDO (0044 7000 0100) is accepted. Settle the transaction two hours after your call. Send proof of payment to Viber (0917-6332456) or e-mail it to Once confirmed, an e-voucher which must be presented upon claiming the box, will be sent.

Hop down Crimson’s Easter Bunny Trail

AT THE Crimson hotel, the Easter Bunny is the special guest at a virtual party. Hop Down the Bunny Trail: Virtual Easter Party will be held on Apr. 4, at  3 p.m., via Zoom. At the party (P999 net per participant), guests will receive a bunny-themed insulated snack bag, and Easterrific burger with fries, Cheesy popcorn, Rainbow cookies, a basketful of chocolate goodies, and exclusive access to the virtual Easter party full of interactive games and activities. Registration is ongoing via  until 5 p.m. of Apr. 2. Limited slots are available. For inquiries, call 0998-963-7094 or e-mail

Conrad Manila welcomes summer

CONRAD Manila welcomes summer with feasts curated to complement the stunning Manila Bay seascape this Mar. Brasserie on 3 offers the Sustainable Seasonal Weekends highlighted by locally sourced seafood, fresh ingredients and a Malagos Cocoa Library for a savory twist. Executive Chef Daniel Patterson lends a great variety of culinary specials, with a creative and sophisticated modified buffet lunch and dinner menu of Western and Asian origins. Price starts at P1,950 nett per person. Meanwhile, there is a New Dim Sum Selection at China Blue by Jereme Leung. Feast on Wild fungus dumpling with black truffle pasta, steamed organics duo glutinous rice with abalone and chicken and Steamed Ying Yang shrimp dumpling and chicken mushroom truffle, among others. Price starts at P290 nett. Enjoy the calming view of Manila Bay at C Lounge with the Seafood Sunday Brunch at P2,400 nett per person, or enjoy High Tea A La American featuring assorted sweets and savory sandwiches, one pot of tea or two local beers. Price starts at P1,650 nett. Enjoy Chocolate Orbs best enjoyed in various favorite flavors such as dark, white, milk, red, and matcha variants made from premium Malagos chocolates at Bru Coffee Bar. For inquiries, call +632 8833 9999 or e-mail

Creamy Caramel Floats from Jollibee

Just in time for summer, Jollibee comes up with brand new, cool drinks: Creamy Caramel Floats. These coffee and choco drinks are topped with soft-serve vanilla sundae and drizzled with caramel syrup. The new Coffee and Choco Caramel Floats are available at Jollibee stores for P49 solo, or upgrade a value meal drink for P30. Also offered in all stores nationwide are Jollibee Iced Coffee for P39. These can be delivered to the customer via the Jollibee Delivery App,, #87000, GrabFood, and foodpanda. It’s also available via drive-through and take out.