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Urban crocodile

HUMANS are arguably the world’s most successful predator, occupying a space atop the food chain. On this pedestal, we have been made free to consume every type of animal there is.

Hakata Ton-ichi: When you want decent ramen but don’t want to...

RAMEN-YA or ramen restaurants have become so popular in the country that most malls have more than one offering some form of noodle soup from some region of Japan. Such is the focus of these restaurants to maintain that authentic taste, a bowl of good ramen will set one back around P500 so it was a pleasant surprise to find a good ramen restaurant offering a complete meal for the same price.

Not your usual ramen shop

PEOPLE seeking to satisfy their craving for Japanese ramen but not in the usual way may want to check out the newly opened Mitsuyado Ramen Shokudo at the Japan Town of Top of the Glo in Glorietta 2, Makati.

KPub’s parent group planning four new concepts this year

MEAT CONCEPTS Inc., the group behind KPub BBQ, Thai BBQ,Ogawa, Oppa Chicken, Modern China, and Rico’s Lechon, among others, is opening several new concepts this year: a Chinese hotpot restaurant, another Cantonese concept, a steakhouse, and a Korean stew spot.

Ordering coffee through Bo’s chatbot on Messenger

SKIP the line at Bo’s Coffee with a chatbot called Botty.

Max’s Restaurant launches new TV ad, loyalty card, and dining promos

IN THE early days, animals in the forest bullied the sun for producing unbearable heat. When the sun disappeared for quite a long time, the animals apologized daily by writing “Sorry” on stone, smoke, and fire, and spelling the word out with their bodies. In desperation for sunlight, the chicken unceasingly chuckled until the sun rose. Unfortunately, when the chicken and the sun gave each other a high five upon rising, the chicken turned into fried chicken. Thus is the legend, according to Max’s Restaurant.

Japanese cuisine two ways

TAPPING into the Philippines’ big market for Japanese cuisine, a new restaurant has opened in Makati which seeks to introduce to the local market more ways of enjoying dishes from the “Land of the Rising Sun.”

The passing of seasons

THE seasons are here to remind us of our place in the universe. Spring, summer, autumn, and winter occur due to the Earth’s axial tilt, and humankind's existence revolves around this cosmic phenomenon. The seasons also remind us of the passage of time, how things that blossom will die someday, and, perhaps, be reborn in the future.

No frills, just the important things

WITH THE opening of Seda Hotel BGC’s second tower comes the reimagining of its signature buffet restaurant, Misto.

Milky Way stays true to its roots

HOME COOKING has a way of connecting us with a purer version of ourselves. Before the world left us all scratched, somebody loved us and prepared food for us. We guess that’s the magic of Milky Way Café, where each dish brings us back to our mother’s table, when nothing yet could go wrong.

Home away

JUNIOR ISN’T the only Filipino eatery in Montreal, but as all the others are clustered around the Cote-des-Neiges neighborhood it’s the only one that chose to strike out for other pastures, establishing itself in 2014 in Griffintown, a former Irish immigrant community turned industrial area turned urban renewal experiment.

Romulo Café keeps up to date

VIRGINA LLAMAS was a homemaker who prepared impeccable signature dishes. Her husband, Carlos P. Romulo, was appointed as the Philippines’ permanent delegate to the United Nations with the rank of Ambassador the day after Manuel Roxas was sworn as the first president of the Philippine Republic. In 1946, the family settled in Washington D.C. — their home for the next 14 years. It was at that time that Virgina introduced Filipino cuisine to American guests and foreign diplomats. Her recipes served as inspiration for Romulo Café’s home-cooked dishes.

Robinsons Galleria is now a foodie destination

AFTER a major makeover last year, one of the first shopping malls along EDSA — Robinsons Place Galleria — is this year highlighting its many restaurants as it positions itself as one of the city’s foodie destinations.

Places to celebrate Father’s Day

On Father’s Day, Eastwood Richmonde Hotel’s all-day dining restaurant, Eastwood Café+Bar, is serving up unlimited steaks and crabs for P995 nett.

Pasqualino’s — Italian dining atop a Samar hill

JUST 45-minutes away from Summit Tacloban sits an Italian restaurant atop a hill with a gorgeous view of the San Juanico Bridge.

History on a plate

OF ALL the facets of culture and history — think language, clothing, art — food is usually relegated to the sidelines. “It’s always going to be there,” we say to ourselves while it disappears from our tables, replaced by global selections that are easy to prepare, easy to eat, and are easily forgotten. Food does not deserve this position, for it is the fuel that forged revolutions, gave sustenance to communities, and, today, continues to build the nation.

Why line up for Popeyes?

THE LONG lines snaking around Pasig’s Arcovia when Popeyes opened last week is solid proof of how much Filipinos wanted the Louisiana-style fried chicken.

Goldman Sachs’s chief critic on New York’s top new restaurants

TWO weeks ago, the James Beard Foundation announced awards for the top restaurants, chefs, and beverage professionals across the country.

Good food, good company, and good times

WHEN catching up with family and friends, most prefer to go out and dine to reminisce about past experiences and talk about how things are going. Nothing beats heart-to-heart talks paired with delightful meals.

Renowned chefs revive Sinatra’s hangout — but only for two years

AN ICONIC Los Angeles restaurant made famous as Frank Sinatra’s hangout is getting a dream revival. The catch? You have only two years to check it out.

Known for its burgers, Shake Shack has the best hotdog

NEW YORK icon Shake Shack is building a home in the Philippines with the opening of its first branch in BGC’s Central Square.

Singapore creates its own gin

AS a former part of the British Empire, it’s not surprising to find influences of Britannia in Singapore. One such example is gin, Britain’s favored libation from the 17th century onwards, finding a home in Singapore’s favorite cocktail, the Singapore Sling (made with a base of gin, coupled with cherry liqueur and pineapple juice, among others).

Flavors of Guangdong at China Blue

MEMBERS of the press were led to the kitchen before lunch time. This writer remained quiet and very nervous as we walked to the kitchen. We were told that after a short cooking demo by celebrity chef Jereme Leung, we were to recreate the same dish ourselves. Mr. Leung showed the group how to prepare crispy milk fritters, a traditional dessert in Da Lang in Guangdong, China which uses buffalo milk as a special ingredient.

Keeping the tradition going

THE KING is dead, long live the king. The popular phrase has been used to symbolize continuity; that in an institution like a monarchy, while the head may die, the show goes on.

Odette is No. 1 in Asia’s 50 Best Restaurants list

AFTER FOUR consecutive years topping the list of Asia’s 50 Best Restaurants, Bangkok’s Gaggan has finally been dethroned.

Mango madness

MANGOES are very popular in the Philippines — served as a fruit shake, dried in packs as pasalubong, or kept fresh in the kitchen waiting to be sliced and eaten with rice like a modified California maki (even without the seaweed and crab sticks). Now Manila has a new restaurant that specializes in a variety of mango beverages and desserts.

A walk on the Wyld side

THERE ARE two ways the human mind perceives nature. One makes us seek balance and tranquility, while the other allows us to unleash ourselves and become truly wild. A restaurant in Quezon City allows you to do both: to be tranquil on the weekdays and, for the young ones, go wild on the weekends.

Can Studio 54 founder Ian Schrager make Times Square cool again?

JUST A few months ago, Vice News published a story with a provocative headline: “The Coolest Place to Get a Drink in Midtown Manhattan Is the New Taco Bell.”

Michelin to debut restaurant guide for California in June

RESTAURANT rating guide Michelin said on Tuesday that it will launch a publication for California in early June, expanding its current coverage for eateries in San Francisco and the surrounding wine-producing regions of Napa and Sonoma.

Foodee refreshes its first

FOODEE Global Concepts is the company is responsible for bringing in foreign restaurant brands that have earned Michelin stars in their home countries: think FOO’D, Hawker Chan, Tsuta, Kam’s Roast, and Tim Ho Wan (among others). But Foodee’s success with foreign brands began with the Todd English Food Hall in SM Aura, which by now has expanded into other concepts under the name of the celebrity chef: there’s Hook, then Pound; both by Todd English.

How a beach cottage became the World’s Restaurant of the Year

WOLFGAT seats just 20 diners in a tiny cottage in a fishing village more than two hours’ drive from Cape Town, South Africa.

McDonald’s adds a taste of Japan to the menu

“[WE’VE ANSWERED] their prayers,” a McDonald’s Philippines executive told reporters, referring to the addition of four new limited edition items inspired by popular menu items in Japan to its Philippine menu starting today, Feb. 27.

The woman who parlayed a humble potato into 2 Michelin stars

CLARE SMYTH is one of the world’s leading chefs. So what is the centerpiece of the menu at her two-Michelin-starred restaurant?

Dining on romance

Ilustrado Restaurant and Café in Intramuros, Manila has come up with a five-course Valentine meal — the amuse bouche is Beet and goat cheese arancini; a choice of three appetizers namely Mushroom duo, Jamon and melon, and Salmon mille-feuille; Roasted tomato soup; cucumber melon sorbet; entrée choices include Australian lamb ribs, Barramundi fillet, and US beef tenderloin; and for dessert either Chocolate Fantasy or Berry Bavarois.

Bench has big plans for its ‘glorified turo-turo’

AFTER merely a year of operations, “glorified turo-turo” restaurant concept Bench Café, is set to open more locations within the year after its second branch opened in Greenbelt 3, Makati City this month and the success it garnered at the flagship branch in Bonifacio Global City (BGC)in Taguig.

Chateau 1771: going where the market is

JUST IN case you missed it, the doors of Chateau 1771 are open again, having moved from Greenbelt to One Bonifacio High Street.

Little Caesars returns to PHL

LITTLE CAESARS used to be a comforting sight in the streets of Manila, until as kids grew up, the branches of the pizza chain closed one by one. Now we can chase a little bit of the past with the reopening of Little Caesars in Ermita.

The flavors of love

LOVE ISN’T a simple affair to be conducted in silence and secrets at the Manila Hotel. For its Valentine’s Day offering, a concert-cum-dinner called A Taste of Love, love will be grand, shouted across the rooftops and sweeping lovers off their feet.

It’s baaack!

NOSTALGIC music fans bit their fists hard when Hard Rock Café in Glorietta closed its doors in 2017. Now, they can release their fists, for it has reopened at the Conrad S Maison in the Mall of Asia area in Pasay City.

When the spice is right

CUISINE and culture in many nations can be classified into several levels. As high culture and haute cuisine go hand-in-hand, so do home-cooking and pop culture. A restaurant called Siam Sukh Jai Thai Home Cooking in S Maison claims that they can serve Thai cuisine as it is found on the streets and homes of Bangkok.

Seya tackles classics with a twist and urban farming

SANDWICHED between two pet service stores along Katipunan Ave. in White Plains is a two-month-old restaurant adorned with produce — white bitter gourd, chili, tomatoes, and edible flowers — in pots of varying sizes.

Now under Udenna, Conti’s plans for more branches with Instagrammable interiors

CONTI’S Bakeshop and Restaurant, the well-loved source of holiday Mango Bravo cake along with other goodies, was gobbled up by Davao-based Dennis Uy’s Udenna Corp. last year. As it stands, expect a few changes in the coming year for the familiar brand including a major expansion.

Market style dining

IN ITALY, local markets are where people prefer to go when looking for home-grown and fresh produce.

Preparing for the Apocalypse with Montreal’s most infamous chefs

A FEW years ago, the Montreal restaurant Joe Beef made a version of KFC’s Double Down sandwich, using foie gras in place of the fried chicken breasts. This is what passes as a joke for chef-owners and contrarions David McMillan and Fred Morin. The dish became a media sensation, and they served 50 a night. They kept raising the price, eventually to C$55 ($41). People still bought it. “We had built the perfect lure to attract food writers,” says Mr. McMillan. He and Mr. Morin eventually grew tired of it, and took it off the menu.

The taste of Christmas: Memories of lola’s kitchen

MEMORIES OF Christmas past are indelibly stamped on the holiday menu of Guevarra’s, chef Rolando Laudico’s buffet restaurant.