Since Conti’s opened its doors in 1997, it has grown into one of the most established names in the Filipino food scene with multiple branches all over Metro Manila. Its claims to fame include its Baked Salmon dish and its Mango Bravo cake, and it continues to evolve in terms of product offerings and service innovations (which now include baked goods and reheatable take-outs).
Together with a good friend of mine, I have made Conti’s Greenbelt our go-to meetup place whenever she comes home to the Philippines on vacation from Singapore. It seems that the restaurant’s homey yet flavorful fare and bright airy interiors provide both of us a comforting feeling of home as we share the happenings in our lives during the few months we were in different countries.
Recently, we worked a minor miracle by shiffling our schedules around so we can meet up again in our favorite place to catch up and chat.
As always, I ordered my favorite dish, Conti’s Baked Salmon (Php425), a slab of Norwegian pink salmon, baked with Conti’s special topping and served with a salad of seasonal greens and a tomato-ey paella rice. I also got a Mango Banana Yoghurt Shake (Php145) as a fresh and fruity refreshment.
My friend, on the other hand, ordered a Homemade Beef Tapa (Php240) and a Yellow Mango Shake (Php135), to get a flavorful taste of home.
Since Conti’s tagline is “delightfully yours,” my friend and I have, in effect, made this resto delightfully ours. It is our place to meet and come back to our favorite flavors.
This Conti’s branch is located at Ground Floor, Greenbelt 2, Ayala Center, Makati. For queries and reservations, call +63 2 7560327.
Other branches are located at:
Alabang: Westgate Center, Alabang Town Center
Las Pinas: SM Southmall
Paranaque: BF Homes
Pasay: South Wing of SM Mall of Asia, Blue Bay Walk
Manila: Robinsons Place Ermita
Taguig: Serendra BGC
Pasig: Ayala Malls the 30th
Mandaluyong: Shaw Boulevard cor Laurel Street
San Juan: Northeast Square Greenhills
Quezon City: Robinsons Magnolia, Katipunan Avenue in Blue Ridge, Trinoma Mall, SM North EDSA The Block, Ayala Fairview Terraces
You can also have your Conti’s favorites delivered where you are by calling +63 2 5808888 or ordering through the Conti’s online store.
Anilao is a barangay in the municipality of Mabini, Batangas. Over the years, it has become known as a divers’ paradise, its clear blue waters teeming with diverse marine life. Being only a few hours away from Metro Manila, it can offer some respite to city slickers seeking time away from the hustle and bustle.
If you’re dreaming of a beach trip you can pack with memories of fun and adventure aside from the usual swimming and sunbathing, why not go to Anilao? There’s just so much to do and discover, such as:
Diving
Anilao is best known for its diving scene, being the place where many of the country’s most experienced SCUBA and free divers converge to venture underwater or to coach diving newbies. If you’re new to diving and don’t want to invest in the required gear, you can rent these out at most diving resorts in the area.
Diving in Anilao can show you so many wonders beneath the waves from colorful lion fishes and wrasses darting about to exotic neon-colored nudibranchs that seemingly float here and there.
You can also catch sight of unusual views such as the ruins of a sunken restaurant at the Dari Laut dive site.
Snorkeling
If diving is not your cup of tea but you still want to peek into the rich wildlife that Anilao has to offer, you can always go snorkeling instead. This way you can observe the many species of marine life that reside Anilao’s waters without the need for training or bulky equipment.
Jetskiing, Windsurfing and Kayaking
You can pretend to be on a spy adventure ala Tom Cruise in the Mission Impossible series, with the wind blowing through your hair as you zip through the waves.
Or how about harnessing the power of the wind and waves by windsurfing?
Both of these are great items to tick off on your bucket list, particularly if you’re type who feels the need for speed.
However, if you want a leisurely glide over calm waters instead, then kayaking is for you. Paddle along the shoreline and work off your stress while giving yourself a great upper body workout.
Trekking
If you want a change in scenery, do venture up the mountain, the Mount Gulugod Baboy that is. From its peak, you get a sweeping vista of the Batangas coastline and the vast sparkling sea. Enjoy a sunset picnic here and bask in the orange sunlight while taking in the stunning view.
Dining and Drinking
All those swimming, diving, snorkeling, jetskiing, kayaking and trekking will surely work up an appetite.
Take a bite (or two or more) of all the fresh seafood and meats grilled right by the sea. There’s something about the smoky smell of food grilling and the salty sea air that makes eating at the beach a gastronomic adventure.
Take a nightcap by sipping some margaritas at the beachfront while staring at the open water. Who knows? You might even catch sight of a passing pod of dolphins.
At the end of each day at the beach, you may just want to curl up on a comfortable bed and read your favorite book. After all, R&R stands for “rest and relaxation,” right?
All these and more are in store for you and your beach buddies at the newly opened Saltitude Dive & Beach Resort. Situated along the Anilao shoreline, it provides a haven for beach lovers and adventure seekers with well-appointed yet quirkily decorated rooms styled according to different beach activities.
In the Republic of Gilead, fertile women are conscripted to serve the new goverment’s high-ranking officials by bearing children for the infertile wives. Called handmaids, they are identified by their red clothing, their slave names taken after the names of the commanders they are assigned to, and every month, the gruesome task of lying in between their commanders and their respective wives, hoping to get pregnant and thereby prove their worth to this new society. Such is the world in The Handmaid’s Tale, a TV series based on Margaret Atwood’s award-winning dystopian novel.
Filipino fans of the book will be able to watch and download all episodes of the Emmy® and Golden Globe Award-winning hit drama series on HBO Go, HBO’s online streaming service exclusively available in the Philippines to SKYcable subscribers, starting September 15.
Emmy® and Golden Globe Award-winning actress Elisabeth Moss (“Mad Men”, “Top of the Lake”), Joseph Fiennes (“American Horror Story: Asylum”, “Shakespeare in Love”), and Yvonne Strahovski (“Chuck”, “Dexter”) headline the series’ all-star cast. Emmy Award-winning actress Alexis Bledel (“Gilmore Girls”), Madeline Brewer (“Orange Is the New Black”), Amanda Brugel (“Workin’ Moms”), Emmy Award-winning actress Ann Dowd (“Compliance”, HBO’s “The Leftovers”), O-T Fagbenle (“The Five”), Max Minghella (“The Mindy Project”), and Samira Wiley (“Orange is the New Black”) also play supporting roles. THE HANDMAID’S TALE was created for television by Bruce Miller (“The 100”), who is also the showrunner. Season Two of the series was executive produced by Miller, Warren Littlefield (“Fargo”), Moss, Daniel Wilson, Fran Sears. The series is produced by MGM Television and internationally distributed by MGM.
The series’ second season was recently nominated for 20 Emmy® Awards, a series record. It now becomes part of HBO Asia’s programming slate of Emmy® award-winning and nominated titles – bringing the best of Hollywood to Asia.
Series details and images provided by HBO in a recent press release.
Disclosure: I work for SKY and part of my job is promoting its products and services, especially the content it provides to its subscribers. I consider being able to share my love for TV shows and movies and the experience of watching and talking about them with like-minded people some of the biggest perks of my job.
Check out my other posts on HBO shows adapted from novels:
Japanese cuisine has two main draws for me: ramen and katsu bento. Whenever I’m dining at a Japanese restaurant, I order either of those two staples.
Imagine my delight when I discovered a new Japanese place that specializes in my two favorite dishes.
Menya Noodle & Bento Bar is a newly opened Japanese eatery in the Promenade Foodcourt in Greenhills Shopping Center.
While the resto’s name which translates to “noodle house” (men for “noodle” and ya for “house”) proclaims its specialty in noodles, the owners also recognize the Pinoy preference for rice meals, hence the development of the noodle and bento bar concept.
Its bar area has a direct view to the open kitchen so that diners can watch the resto’s ramen and bento masters at work. Its interiors have an Asian minimalist aesthetic with both light and dark wood serving as design and architectural elements. While its actual seating area is limited, diners can just order their preferred dishes and have them served at the food court area.
During a Zomato Foodie Meet-up recently held here, my fellow foodies and I were able to sample the appetizing dishes that Menya has to offer. These include:
Ramen
Menya Tonkotsu Ramen (Php290)
My favorite among all ramen variants, it has a very flavorful 10-hour pork bone broth (developed with the help of a team of Japanese chefs), Menya’s signature noodles and thick yet tender slices of pork chashu.
Black Garlic Tonkotsu Ramen (Php290)
The Menya Tonkotsu Ramen made even more flavorful and garlicky with the addition of black garlic oil and garlic chips.
Spicy Tonkotsu Ramen (Php290)
The Menya Tonkotsu Ramen modified to appeal to the more gastronomically adventurous having a red spicy broth and red chili paste.
Abura Soba (Php320)
The name translates to “oil noodles.” Since this noodle dish is soupless, much of the flavor resides in Menya’s signature noodles, accompanied by chashu pork belly slices in a premium sesame oil sauce.
Tsukumen (Php310)
A new experience in ramen wherein Menya’s signature noodles are not served within the10-hour pork bone broth but are to be dipped into it. It comes with a tender chashu pork belly slice on the side.
Bento Meals (Php290 each)
All of Menya’s bento meals include fresh salad and Japanese rice which is stickier and more suited in taste and texture to Japanese dishes.
Pork Tonkatsu Bento
Chicken Teriyaki Bento
Chicken Karaage Bento
Sides
It’s hard to fathom how you can still be unsated with your ramen or bento meal but, just in case, you can also order side dishes. They add a change in flavor or texture to the meal or serve as an addtional viand.
Gyoza (Php130)
Chicken Nan Ban (Php170)
Chicken Karaage (Php150)
Chashu Bun (Php130)
The dishes served were all flavorful and the portions were sizeable, well worth their price tags.
I can see myself dropping by this Menya store to treat myself to a bowl or Tonkotsu Ramen or a Tonkatsu Bento after a bout of shopping or right before a movie date.
Menya Noodle and Bento Bar is located at the Food Court, Ground Floor, Promenade, Greenhills Shopping Center, Greenhills, San Juan. For reservations and inquiries, call +63 2 55 1288. It is open daily from 10am to 9pm.
Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
After taking care of my morning errands in Makati around lunchtime, I was faced with the challenge of finding somewhere to eat. Fortunately, I espied the branch of Amiciamong the eateries inside the Ayala Triangle Gardens.
Amici started out as a canteen that caters to the employees of the Don Bosco Printing Press. At that time, it was called Amici di Don Bosco (Friends of Don Bosco). Its menu then consisted of coffee and gelato which later expanded to include wood-fire oven baked pizzas and homemade pastas. The reputation of this restaurant serving tasty and authentic Italian food prepared by priests grew and attracted more and more customers. Today, Amici has 9 branches in Metro Manila, a recognized institution when it comes to authentic Italian pizza, pasta and gelato.
For my lunch today, I opted to munch on two flavors I have been craving for: truffle pasta and chocolate.
Linguine al Prosciutto e Tartufo (Php370)
One of Amici’s best-sellers, this is the resto’s version of a truffle pasta. Linguini pasta are cooked al dente then drenched in a masterful blend of prosciutto, truffle oil, porcini and shitake mushrooms. The smell of truffle oil may be overpowering to some but I didn’t mind it one bit. I found the serving portion a bit too large so I left half to take home to my daughter #ExhibitA; Amici’s dishes are #BestWhenShared anyway.
Turtle Pie Gelato (Php95 per scoop) by Cara Mia
Rich dark chocolate with drizzles of caramel and studded with pecans. I found the scoop a bit small but, well, as a wise woman once told me, quality is never cheap. I treat getting myself a gelato at Amici as a sort of indulgence or reward for myself.
The place is clean and well-lit and has a busy and energetic vibe given the lunchtime crowd. That said, I found the service very warm and accommodating: I was seated very quickly, and given garlic bread to munch on while waiting for my order. Also, my water was refilled without my having to request for it and my request to have half of my pasta wrapped for takeout was immediately done.
This Amici branch is located at Ayala Triangle Gardens, Salcedo Village, Makati City and is open weekdays from 10am to 10pm and weekends from 12nn to 8pm. For reservations and inquiries, call + 63 2 6216111 or +63 977 4596625.
Other branches are located at:
Don Bosco School, A. Arnaiz Avenue, San Lorenzo, Makati City (Tel: +63 2 8221111, +63 916 9227972 or +63 906 1234456)
Second Floor, Alabang Town Center, Alabang, Muntinlupa City (Tel: +63 2 4039373, +63 917 8946897 or +63 917 8218988)
Third Floor, Mega Atrium, SM Megamall, Ortigas, Mandaluyong City (Tel: +63 2 6361340, +63 2 6361341, + 63 947 2998417 or +63 906 8463051)
Ground Floor, 101 Missouri Square, Missouri Corner Connecticut Street, Greenhills, San Juan City (Tel: +63 2 724 4804, +63 2 724 4806, +63 936 7190592, or +63 908 9901506)
Bellagio Square, Tomas MoratoAvenue, Laging Handa, Quezon City (Tel: +63 2 3766458, +63 915 6272060 or +63 905 1958506)
Ground Floor, The Block, SM City North EDSA, Bago Bantay, Quezon City (Tel: +63 2 709 5545, +63 906 7243019 or +63 916 7890754)
Ground Floor, UP Ayala Technohub, Commonwealth Avenue, Diliman, Quezon City (Tel: +63 2 709 0999, +63 995 1693154 or +63 936 2935257)
Ground Floor, The Oracle Hotel & Residences, 317 Katipunan Avenue, Loyola Heights, Quezon City (Tel: +63 956 6031048 or +63 935 4402663)
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The last and final stop of our Zomato Tagaytay Food Crawl was held at Siglo Modern Filipino. Located along the Tagaytay – Calamba Road beside the Development Academy of the Philippines (DAP) and right across Picnic Grove, Siglo is the restaurant attached to the View Park Hotel Tagaytay.
Siglo (which translates to “century”) is so-named in honor of 100 years of evolution of Philippine food, from the Spanish and Latin influences brought by the colonizers, as well as flavors from China, America and Southeast Asia which found their way here via trade.
Siglo synthesizes a century’s worth of Filipino culture and cuisine from all over the country, and supports the local economy by using ingredients sourced from local farmers.
It also seeks to preserve heirloom recipes – dishes that your great-grandmother might have cooked and using ingredients like adlai and siling labuyo that she might have used – while still innovating on the classic Filipino dishes through modern techniques and added creativity.
The restaurant is quite small (can seat at most 50 diners) but it has a lot of charm. Ethnic-inspired furniture and decor abound, and its advocacy for the appreciation of Filipino cuisine is apparent in the use of traditional materials and design. When you sit down and wait for your order, you can amuse yourself in puzzles and trivia that feature Filipino food courtesy of the placemats used.
My fellow foodies and I were served the Blockbuster Bilaos, hefty servings of themed Pinoy delicacies with dishes representing different locales in the country. These are best shared among a group of 4 to 6 people. Bilaos are flat and round-shaped implement used in separating rice grains from other particles like chaff, dirt and small pebbles. When I was young, the rice that was delivered to us had a lot of impurities so my yaya and I oftentimes had to pick the impurities from the rice (hence the term “nagpipili ng bigas“) that was laid in a bilao.
Siglo Bilao (Php1,800)
This bilao features native Tinola, classic Kare-Kare, Crispy Tawilis, Pancit Pusit and Siglo Salad. These are all heirloom recipes of Filipino dishes collated by Siglo’s team during their travels. For me, the standout among these dishes is the Pancit Pusit; it had the distinctive salty-sour garlicky taste of Adobong Pusit which I absolutely love. I would have eaten more of this were I not afraid of going home with black teeth (it would have been worth it, though!)
This bilao boasts of timeless classics that barkadas (groups of friends) crave for when they’re hanging out such as Regular Bulalo (a staple in Tagaytay), Crispy Sisig, Calamares Frito, Himagsikan Wings (Siglo’s version of spicy buffalo wings in which the chicken pieces are glazed in shrimp paste and honey sriracha sauce) and gising-gising.
Luzviminda Bilao (Php2,400)
Named after the portmanteu of the Philippines’ three major island groups – Luzon, Visayas and Mindanao – this bilao features dishes representing bestsellers from north to south, serving as a quick culinary tour of the country. It includes Bagnet Ilocos, Chicken Binakol, Seafood Kare-Kare, Lumpiang Shanghai and Ubod Salad. The standout in this bilao is the bagnet with its savory tender meat and crispy crackling skin.
All the bilaos come with steamed rice and fresh fruits.
We washed down our food with a refreshing Pomelo Amaranth Juice which is not part of Siglo’s menu but is actually the welcome drink of View Park Hotel.
Siglo Modern Filipino is located at the Ground Floor of View Park Hotel, 3500 Tagaytay-Calamba Road, Sungay East, Tagaytay City. It is open Sundays to Fridays at 7am to 10pm and Saturdays from 7am to 12mn.
Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
The second stop of our Zomato Food Crawl was held at the Lime and Basil Thai Restaurant, tucked away along Sicat Road in a residential area off the Aguinaldo Highway on the way to Mountain Ridge.
Surprisingly, despite the location and the rainy weather, it was still filled with families who want to enjoy a more exotic cuisine for lunch.
Its grounds are surrounded with greenery and garden decor with an Asian, Zen-like feel. Sadly, due to the rains, we were not able to dine outside (but we did hold our flat-lays there, though). It would have been quite enjoyable to feast on the Thai dishes while enjoying the refreshing Tagaytay breeze.
The resto’s interiors also has a distinctive Asian decor, from the bric-a-bracs that line the walls, the proliferation of indoor greenery, and the colorful accessories that accent the place.
Some items in one of the inner rooms are also for sale. These include small mortar and pestle sets, decorative jars, local raw wild honey and more.
Thai cuisine is characterized by the intricate balance of five flavors: sour, sweet, salty, bitter and spicy. An emphasis is placed on the strong aromatic elements and a spicy edge. These flavors came into play with the dishes served to our group which included:
Fresh Spring Rolls (Php270). Rolled herbs, carrots, cabbage, tofu and noodles topped with a sweet chile relish. A hit for those who want to eat something light, fresh and healthy!
Tom Yum Goong (Php410). The dish’s name translates to “lemongrass shrimp soup.” It is a hot and sour soup with large shrimps. It is reminiscent of the Pinoy sinigang but with more complex flavors owing to the herbs and chilis mixed in.
Lime and Basil Salad (Php340). The resto’s namesake salad contains fried egg, basil, lettuce, peanuts and shallots lightly doused with a sour tamaring dressing. I find it a good palate cleanser after tasting the more flavorful dishes.
Stir-Fried Chicken with Cashews (Php380). Sauteed bits of chicken cooked with cashew nuts in a salty sweet sauce.
Kao Pad Saparod (Php360). Fried rice served in a bowl made of pineapple which adds some sweetness to the salty rice.
Pad Thai (Php350). A sweet-savory noodle dish, most commonly served as street food in Thailand.
Kaeng Deng Kha Moo (Php770). The Thai version of the Pinoy Crispy Pata with a red curry sauce. The crackling skin was very crispy while the meat was quite tender. It went well with the pineapple rice.
Kao Neiw Mamaung (Php220). A beautifully presented dish, it consists of glutinous rice, coconut milk and luscious slivers of ripe mango. It is doused with condensed milk for some added sweetness.
Thai Iced Team (Php110). What Thai meal is complete without its signature iced tea? This refreshing beverage is made from strongly-brewed tea with some additional spices and sweetened with sugar and condensed milk.
The dishes were tasty and well-presented, quite excellent representatives of Thai cuisine. These will help in broadening the horizons of the Filipino palate.
Lime and Basil Thai Restaurant is located at 9104 J. Rizal Street, Barangay Sicat, Tagaytay. It is open weekends from 11am to 9pm and weekends from 10am to 10pm. For reservations and inquiries, call +63 915 627 6393.
Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
On the way to Tagaytay proper from Sta. Rosa, you would come across this beautiful oasis of blooms and greenery. Ming’s Garden began as the private plant collection of the former Philippine First Lady Amelita “Ming” Ramos, whom the locals call Lola Ming. It has since grown into a thriving business that sells ornamental plants, herbs, vegetables and other gardening essentials.
With 3 hectares of sprawling and verdant space, the place also serves as a venue for events ranging from intimate get-togethers to weddings, ceremonies and full-scale celebrations, with many possible backdrops for that Instagram shot or wedding photo.
Driving the place’s gustatory endeavors is Chef Enzo of its award-winning restaurant and in-house caterer, Mozu at Ming’s. His philosophy when it comes to the Filipino food that his restaurant serves is to not deviate too much from the classic dishes, letting the comfort food remind the diners of home.
Mozu at Ming’s was the first stop in the Zomato Food Crawl in Tagaytay. While surrounded by the lush beauty of the restaurant’s garden setting, my fellow foodies and I were treated to a delectable array of home-grown dishes, which include:
Gambas Al Ajillo (Php310)
In this seafood dish originating from Spain, fresh market shrimps are sauteed in olive oil, garlic and paprika.
Gising Gising (Php240)
Apparently, the origin of this dish is still not clear with some claims placing it in Pampanga while others in Nueva Ecija. In this dish, crisp wing beans are sauteed in coconut milk, bagoong (shrimp paste) and labuyo (small chili peppers).
Bagnet Salad (Php300)
Air-dried pork belly, a popular delicacy in North Luzon, is sliced and served with slivers of green mango, tomato and homemade
Bangus Ala Pobre (Php340)
Boneless milkfish belly, cooked in butter, garlic and aligue (crab fat).
Ox Tail Kare Kare (Php290)
A stew of oxtail, tripe and beef short ribs in a rich peanut sauce and served with bagoong.
Frozen Brasso de Mercedes (Php165)
Meringue, yema (sweet custard candy) and mantecado ice cream layered on top of each other and served frozen.
Turon Ala Mode (Php200)
Saba bananas, jackfruit and mango rolled in crispy lumpia wrapper and served with a sweet apple sauce and vanilla ice cream.
Our meal was accompanied by refreshments such as local kapeng barako and fresh fruit juice.
Our sumptious meal at Mozu at Ming’s made for a memorable time with both old friends and new.
By the way, Mozu at Ming’s also considers sustainability and support for its local community. All ingredients used are locally sourced (from nearby Tagaytay and Mahogany Markets) and staff are housed in dwellings right on the property.
Mozu at Ming’s is located along Santa Rosa – Tagaytay Road, Silang, Cavite. For reservations and queries, email mingsgarden@gmail.com or call +63 927 6957077 or +63 921 7295462.
Disclosure: Together with other Zomato foodies, I was invited to attend a foodie meet-up held in this restaurant. All the food items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
One particularly busy Wednesday, my officemates and I had a hankering to eat out. The desire to leave the office for an hour with good food and good friends was so strong that I decided to donate my packed lunch (which was supposed to help me save on lunch money) to someone else.
Realizing that the restaurant we initially intended to eat in is closed, and luckily spying the resto right across the street which just happen to be Recipes, we decided to eat there instead.
Situated in a converted house along Scout Gandia in the foodie-friendly Tomas Morato area, this relatively newly opened Recipes branch (opened just in September last year) boasts of bright and airy interiors in a dining area that can seat around 40 people, and accented by tastefully placed posters of its signature dishes.
For lunch, we ordered a combination of old favorites and new discoveries, such as:
Gising-gising (Php210). Chopped Baguio beans with ground pork in a (thankfully!) mildly spicy coconut milk sauce.
Crispy Tilapia (Php240). Crispy fillet strips served with a sweet and spicy sauce.
Regular Kare-Kare (Php435). Classic dish of stewed ox tail and ox tripe with vegetables and the restaurant’s own special peanut sauce, served with a side of bagoong (shrimp paste).
General’s Chicken (Php240). Sweet and spicy sauce-covered pieces of crispy thigh fillet chunks with eggplant slices.
Ginataang Kalabasa at Sitaw with Lechon (Php270). Kalabasa (squash) and sitaw (string beans) sauteed in coconut milk and topped with lechong kawali (crispy roasted pork belly).
The flavors of these dishes went very well together. I originally intended to just eat half a cup of rice but I ended up finishing it off. The service staff were friendly and accommodating, quick to refill our water, take away the used dishes and even took our picture.
Lunch was extra-happy with all the good food and good company and I look forward to having more happy lunches here.
This branch of Recipes is located at 86 Sct. Gandia, Barangay Laging Handa, Quezon City. It is open Sundays to Thursdays from 11am to 9pm and Fridays to Saturdays from 11am to 10pm. For inquiries and reservations, call +63 2 6210225 and recipessctgandia@gmail.com.
Other branches of Recipes are located at:
Level 1, Phase 2, UP Town Center, Katipunan Avenue, Diliman, Quezon City (Tel: +63 2 7539163)
4th Floor, Newport Mall, Resorts World Manila, 100 Andrews Avenue, Pasay City (Tel: +63 2 8221547)
5th Level, Shangri-La Plaza EDSA corner Shaw Blvd., Mandaluyong City (Tel: +63 2 6374050)
Nestled amidst the hustle and bustle of Cubao is Novotel Manila Araneta Center’s newest restaurant concept – Sabor Bar de Vinos – a welcome haven for the urban denizens seeking some respite from the daily grind.
My fellow foodies and I were warmly welcomed by Novotel’s staff and its digital marketing manager Angela Silvestre, who told us more about Sabor, as well as made recommendations for our highly anticipated repast (all were good calls, by the way).
This newly opened wine bar boasts of warm and colorful Spanish-inspired interiors, a highly Instagrammable outdoor sitting area which also serves as a venue for live musical performances, an extensive wine collection and masterfully prepared tapas. All of these elements help the bar’s patrons to #SABORthemoment.
Its name Sabor translates to “flavor,” a philosophy made apparent with the elegant serving of its delectable sangria and tapas offerings.
Sangria is an alcoholic drink that originated from Spain. Technically a variation of the fruit punch, it consists of red wine mixed with chopped fruits and sweetened with sugar water and fruit juice.
Sabor has three signature sangria concoctions created by its expert mixologists. These drinks are priced at Php360 for a 250ml glass, Php900 for a 450ml half carafe and Php1,200 for a 750ml whole carafe.
The Sangria de Rosa, for instance, is a mixture of rose wine, tequila, pureed guava, strawberry syrup, the juices of pineapple and lime, and as well as mint leaves.
The Sangria Blanco, on the other hand, is made of Savignon blanc, vodka, the juices of lime, apple and lychee, and basil leaves.
Lastly, the Fortress Sangria combines red wine, brandy, grenadine, the juices of orange, lemon and lime, cinnamon and lemonade.
Lightweights like me, take heart! You do have the option to request the bar staff for virgin versions of your chosen drinks. That way, you can enjoy all the fruity flavors without the alcohol. (Plus, better for you if you’re driving afterwards. Remember, don’t drink and drive.)
Feeling a little adventurous? Try mixing your own sangria from the mixing station beside the bar. Some of our group did and while the results of their efforts ranged from delish to disquieting (and oh, the names we came up with for those concoctions!), the experience of mixing your own drink (or watching someone else make the attempt) is not to be missed.
We enjoyed our drinks together with the tapas, small servings of tasty Spanish cuisine, expertly prepared by Sabor’s own chefs Josh Mara and Glenn Estrella which include:
Smoked Salmon Roulade (Php350) – A scrumptious roll of made of dill, cream cheese and sun-dried tomato with capaers – mandarin sauce wrapped in homemade smoked salmon.
Mushroom Croquette (Php350) – A mixture of finely chopped Porcini, Portobello and Button mushrooms, covered with a crunchy layer of breadcrumbs and accompanied by a blue cheese sauce.
Beetroot Arancini (Php350) – Crunchy crumb-crusted balls stuffed with marinated beetroot (hence the pink color of the filling) accompanied by goat cheese fondue.
Galician Empanada (Php350) – Galician style empanada stuffed with marinated chicken and herbs.
Sauteed Chorizo in Red Wine (Php350) – Sliced Spanish chorizo sauteed in red wine, herbs and red onion, served rosemary focaccia.
Gambas al Ajillo (Php350)– Delectable shrimps served in a Spanish style sauce flavored with lemon, paprika, olive oil, white wine, parsley and chili flakes, then served with tomato focaccia.
Selection of Cheese (Php690) – An assortment of cheese accompanied by crackers, nuts, Taggiasca olives and radish. Here’s a tip: After tasting the cheese, a bit of the sangria jelly can help freshen the palate.
Bitter Ballen aka Dutch Meatballs (Php350) – A mixture of veal, chopped parsley and onion covered in bread crumbs and served with mustard.
Tiramisu the Classic Way (Php250) – Amaretto-flavored mascarpone cheese layered with coffee-soaked lady fingers and topped with cocoa powder, a fitting cap to the meal!
Sabor’s tapas are varied with complex flavors and well-presented with a continental flair but can still be appreciated by those with a decidedly Pinoy palate. For instance, some guests do request for rice to go with their flavorful chorizos or gambas dishes (to take full advantage of those flavorful sauces and drippings), and who’s to say that it’s wrong to enjoy your food that way?
The combination of the wine and food served turned our group from a bunch of relative strangers into a fun and boisterous crowd by the night’s end which just goes to show how good food, good drinks and good company make for a great time.
Sabor Bar de Vinos is located at the Ground Floor of Novotel Manila Araneta Center in Cubao, Quezon City. It is open from 5pm to 2am, Tuesdays to Saturdays. For reservations and inquiries, call + 63 2 990 7888.
Disclosure: Together with other foodies and bloggers, I was invited to attend a food and wine-tasting at this wine bar. All the food and beverage items mentioned here were served to allow us to sample the fare and were not paid for by the attendees, including myself.
Jellybeans in the City 