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Tagaytay resort presents new lunch menu
Anya Resort Tagaytay continues to innovate and expand, offering diverse activities, deluxe accommodation and services and a varied selection of culinary treats. The resort’s Anila Poolside Restaurant recently launched its newest lunch menu, offering a delightful mix of Filipino and international dishes prepared by executive chef Chris Leaning. Starters include Anila Gambas and Chorizo Al Ajillo, shrimps cooked with chorizo in virgin olive oil; Deep Fried Chopitos, fried baby squids coated in homemade seasoning mix served with remoulade; and Lumpiang Shanghai, a combo of pork, prawn and vegetables wrapped and fried with sweet chili dip on the side. [caption id="attachment_162750" align="aligncenter" width="2560"] lumpiang Shanghai.[/caption] [caption id="attachment_162749" align="aligncenter" width="2560"] Dried Fried Chopitos.[/caption] For the main course, there’s Cochinillo Asado, Spanish-style whole roasted suckling pig served with vegetables on the side. [caption id="attachment_162751" align="aligncenter" width="2560"] Cochinillo Asado.[/caption] For seafood, the chargrilled butterfly-style Grilled Shrimp has a hint of brandy flavor. [caption id="attachment_162752" align="aligncenter" width="2560"] Grilled Shrimp.[/caption] The Beef Shank Bulalo is a no-brainer dish as Anya is located in Tagaytay and the city is said to be the bulalo capital of the country. Anila’s beef bulalo is braised for hours with vegetables like corn and potatoes. The Classic Paella is packed with seafood, pork and chicken, served with lemon and aioli sauce. [caption id="attachment_162758" align="aligncenter" width="2560"] Classic Paella.[/caption] To cap the meal, choose between the 5Layer Jack Daniels Chocolate Fudge Cake and Chef Chris Mango Tres Leches. [caption id="attachment_162753" align="aligncenter" width="2560"] Layer Jack Daniels Chocolate.[/caption] [caption id="attachment_162754" align="aligncenter" width="2560"] Chef Chris Mango Tres Leches.[/caption] The 5Layer Jack Daniels Chocolate Fudge Cake is a chocolate moist cake layered with chocolate ganache flavored with bourbon syrup and served with warm salted caramel sauce. Chef Chris Mango Tres Leches is a chiffon sponge cake with three kinds of milk made sweeter with mangoes on top and caramelized cashew nuts. The resort makes it a point to use local produce to support the local farmers in the area. “Even if some dishes have international origin, we still use what we can locally to help and support our local farmers,” said Leaning. Anila also has a Soul Menu which is “a delicious and healthy alternative to classic dishes that will benefit the body and soul without compromising taste, texture or presentation,” Leaning concluded. Anila Poolside is open to serve resort guests — and outside guests — from 11 a.m. to 6 p.m. Anya Resort Tagaytay is on Buenavista Hills Road, Barangay Mag-asawang Ilat, Tagaytay City. For more information, visit anyaresorts.com. The post Tagaytay resort presents new lunch menu appeared first on Daily Tribune......»»
QC café serves dishes inspired by Pinoy movies
Cinema ’76 Café Tomas Morato offers an elevated casual dining experience, featuring a curated menu of progressive Filipino dishes inspired not only by cinema but also by different flavors around the world. Designed by the chefs of Center for Asian Culinary Studies led by chefs Gene and Gino Gonzalez, local foodies can expect an array of dishes from comfort food to all-time favorite snacks, as well as selection of handcrafted beverages like blended coffee drinks and classic cocktails. Dishes include Truffle Fries, Mozzarella Sticks, Chorizo Chisu Croquettes and Nachos made from premium stone ground chips with sour cream, salsa cruda, cheese sauce and ground beef. Even the popcorn at Cinema ’76 Café is not your run-of-the-mill movie snack with distinctive flavors like Truffle Caramel, Smoked Ribs and Cheddar. [gallery columns="2" size="large" ids="138986,138988"] Chef Gene recommends the sandwich selection inspired by some of TBA Studios’ beloved historical films: Luna (chicken tocino with salted egg relish and tomatoes), Del Pilar (adobo flakes, cream cheese with pickled onion) and Quezon (chicken inasal, tomatoes with creamy béchamel sauce). Other delectable dishes include Margherita Soup, Steak and Fries Seared Salmon served with thick-cut fries and the TBA Studios Box-Office Pasta, an extra virgin olive oil-based chorizo pasta with sun-dried tomatoes, toasted bell peppers and shimeji mushrooms. [gallery columns="2" size="large" ids="138989,138984"] Cinema ’76 Café first opened in Anonas in June 2021. While the Anonas branch has permanently closed, the new location in Tomas Morato makes it even more accessible for film enthusiasts and foodies alike. Cinema ‘76 Cafe is located on 2/F Terraces Building, Tomas Morato Avenue corner Scout Borromeo, Quezon City. It’s open Sundays to Thursdays, 9 a.m. to 12 a.m., and Friday to Saturday, 9 a.m. to 2:30 a.m. The post QC café serves dishes inspired by Pinoy movies appeared first on Daily Tribune......»»
Romulo Cafe: Honoring a matriarch and her culinary specialties
“It all started as my husband’s idea,” Sandie Romulo Squillantini, owner of Romulo Café, shared over an unforgettable lunch of the culinary favorites of her paternal family, the Romulos, whose fame and distinction began with the founding father, the legendary diplomat, general and writer, Carlos P. Romulo Sr. The old world setting of this delightful repast was at Romulo Café in Bonifacio Global City, a pleasant incongruity in a place replete with 21st century steel and glass skyscrapers. Sandie, the daughter of General Romulo’s son, lawyer Ricardo or “Dick,” and his wife, Teresita “Tessie,” herself the daughter of the late envoy Jose Romero, the first Philippine ambassador to the Court of Saint James, and her husband, Enzo, were dining at the Prince Albert Rotisserie of the Hotel Intercontinental Manila and were looking at the restaurant's Romulo Room, when he remarked, “You know, it’s too bad that not everybody can see these pictures of your lolo and his life. Why don’t we put up a restaurant for other people to see and learn about his life?” It was an idea that immediately clicked between the two of them, being familiar with the restaurant business as operators of corporate cafeterias and executive lounges. As to what food to serve, both agreed on serving the Romulos’ favorite daily and special dining fare that her grandmother, Virginia (nee Llamas), Philippine Carnival Queen of 1922, served the family and guests, including international dignitaries. An initial effort was to put together her Lola Virginia’s recipes, which, was not exactly difficult, “considering that the family was using it anyway. Next, they looked for a place and decided on the Tomas Morato area. “We were enamored by an old house which fit our purpose. Then, we brought our friend, interior designer Ivy Almario. We showed her pictures of our grandparents’ old house in Forbes Park called Kasiyahan, from which she took inspiration. That’s why the place is basically black and white because our dining room was black and white.” [gallery size="large" columns="2" ids="133445,133430"] Kasiyahan, a one-hectare property along Mckinley Road that also contained the homes of the Romulo sons and their families, has since been converted into the Kasiyahan Town Homes by the Zobel de Ayala group. It was the setting of many formal dinners hosted by the General and his wife, and its reincarnation today in Romulo Café, according to Sandie, “reflects the original elements of the storied home, including the hanging lamps and the wrought iron furniture, as well as the homey furniture. Ivy, thankfully, captured that old Filipino ambience typical of the genteel homes of the 1950s and 1960s era.” Sandie could not help feeling nostalgic, as she recalls that “while each of the Romulo sons and their families had a place to stay, we cousins, five boys and five girls, spent a lot of time together. We were one another’s playmates and we saw the weekly parties that our elders hosted for dignitaries including presidents, prime ministers and royalty. “It was our happy place as my grandparents intended it, that’s why they named it Kasiyahan. In Baguio, our home was called Kaligayahan.” Interestingly, other than the United Nations leaders and international politicians like Robert F. Kennedy, the Romulos also entertained celebrities, among them Burt Bacharach, “That’s why I have displayed his photo on the wall of Romulo Café, Sandie said.” But if there was much merriment in the company of the Romulos, there was also great food which, of course, enhanced the overall atmosphere of conviviality. A family signature dish is her Lola Virginia’s chicken relleno, “the recipe for which I was able to get, that’s why our relleno is still made at home and not in a restaurant. It is a Sunday dish for the family.” Sandie was only seven years old when her lola passed on, but earlier, she has tasted many of the family’s. That she could lay claim to having “witnessed” how her lola whipped up her dishes is due to her lola’s cook continuing in the service of the family. “Lola taught her how to cook the dishes that the family loved and enjoyed, so she kept cooking them long after lola was gone. From our old house, I got her,” Sandie explains. Of course, she found out too her lola’s secret ingredients. “Since she was in the United States, she had to look for substitutes for stuff she couldn’t find. For example, chorizo then was not easily available, so she used Vienna sausage. So, she had to revise her recipe. She was very innovative. [gallery columns="2" size="large" ids="133425,133426"] “She also had to modify some dishes to suit the palace of her international guests. For example, many guests didn’t like their adobo oily, so she made sure to do it differently from the way we would want to enjoy the adobo that we are used to having. She used pork that was not fat but kept the vinegar, of course. Since the setting mattered, it had to be pleasant and all that, she opened her windows every time she cooked adobo so the house won’t end up smelling like food. Of her lola Virginia, the little girl Sandie saw her “being always in the kitchen attending to the food. So she would be in the kitchen to prepare dinner. We grandchildren would be around too because we all took dinner together on the dining table at seven o’clock sharp.” Among the things she loved to cook, according to Sandie, was “steak and lots of foot stuff from her Pagsanjan hometown.” Her lolo Carlos, on the other hand, loved his halo-halo. “He loved sweets. He would not eat food, but he would eat halo-halo, ice cream and malagkit like bibingkang suman. That’s why we have lots of that at Café Romulo.” Her lolo, she shares, “loved to eat. He belonged to the Chain de Rotisseurs. That was his thing. He loved restaurants. He would take us to dinner every week, whoever wanted to come. These were usually in his favorite restaurants like Hyatt Hotel’s Japanese restaurant, Tempura Misono, Au Bon Vivant, Las Conchas and Prince Albert And when someone was celebrating a birthday, he would tell the celebrator, “Okay choose what restaurant you want to eat in”. Then he would take us. But every week, he’d take us out to dinner, whoever wanted to come. So, he really loves food. [caption id="attachment_133424" align="aligncenter" width="2560"] photograph by sonny espiritu for the daily tribuneKARE-KARE.[/caption] But if the general loved food, there was one big caveat. “He was very much a stickler for dining manners,” Sandie says. “He was not uptight, though, because he could be relaxed and good-homored , but he was very strict about time. If he tells you, you be in dinner at seven, you better be standing already or going close to the kitchen by 10 to seven. Because if you’re not there, especially if you’re a journalist, he’ll tell you you’re late. He was also very strict about dress code. If he tells you, it’s black tie, you better be in black tie and the girls better be in long gown. One time an ambassador came in a suit. And he said to an ambassador, when he was saying hello, “Oh, Mr. Ambassador. I’m glad you’re early. You have time to go home and change into your black tie”. These are but few of the stories and anecdotes about General Carlos P. Romulo and how he regarded food and the art of eating, especially find dining. It is in the same vein of propriety and pleasantry that the great old man espoused, along with his wife’s insistence on preparing and serving food at their best, that Sandie and Enzo Squillantini have created Café Romulo. You are cordially invited to enjoy the specialties that were once prepared by the grand lady of the Romulo home in this beautiful restaurant reminiscent of the glory days of yore, just make sure you are properly dressed, you know your manners, and you know how to engage in polite conversation. [gallery columns="2" size="large" ids="133448,133449"] The general and his lady may no longer be around but they are in every detail that makes fine dining in this iconic restaurant indeed an epicurean pleasure and an exercise in charm and refinement. Another family favorite is kare-kare, which the family calls Tito Greg’s kare-kare “because it was to him, her second son, that our lola passed on her recipes and he has made her kare-kare his specialty, too.” Sandie was only seven years old when her lola passed on, but earlier, she had tasted many of the family’s favorite dishes. That she could lay claim to having “witnessed” how her lola whipped up her dishes is due to her lola’s cook continuing in the service of the family. “Lola taught her how to cook the dishes that the family loved and enjoyed, so she kept cooking them long after lola was gone. From our old house, I got her,” Sandie explained. Of course, she found out too her lola’s secret ingredients. “Since she was in the United States, she had to look for substitutes for stuff she couldn’t find. For example, chorizo then was not easily available, so she used Vienna sausage. So, she had to revise her recipe. She was very innovative. “She also had to modify some dishes to suit the palate of her international guests. For example, many guests didn’t like their adobo oily, so she made sure to do it differently from the way we would want to enjoy the adobo that we are used to having. She used pork that was not fat but kept the vinegar, of course. Since the setting mattered, it had to be pleasant and all that. She opened her windows every time she cooked adobo so the house won’t end up smelling like food. Of her lola Virginia, the little girl Sandie saw her “being always in the kitchen attending to the food. So she would be in the kitchen to prepare dinner. We grandchildren would be around, too because we all took dinner together on the dining table at seven o’clock sharp.” Among the things she loved to cook, according to Sandie, was “steak and lots of food stuff from her Pagsanjan hometown.” Her lolo Carlos, on the other hand, loved his halo-halo. “He loved sweets. He would not eat food, but he would eat halo-halo, ice cream and malagkit like bibingkang suman. That’s why we have lots of that at Café Romulo.” Her lolo, she shares, “loved to eat. He belonged to the Chain de Rotisseurs. That was his thing. He loved restaurants. He would take us to dinner every week, whoever wanted to come. These were usually in his favorite restaurants like Hyatt Hotel’s Japanese restaurant, Tempura Misono, Au Bon Vivant, Las Conchas and Prince Albert. And when someone was celebrating a birthday, he would tell the celebrator, Okay choose what restaurant you want to eat in. Then he would take us. But every week, he’d take us out to dinner, whoever wanted to come. So, he really loves food.” But if the general loved food, there was one big caveat. “He was very much a stickler for dining manners,” Sandie said. “He was not uptight, though, because he could be relaxed and good-homored, but he was very strict about time. If he tells you, you come to dinner at seven, you better be standing already or going close to the kitchen by 10 to seven. Because if you’re not there, especially if you’re a journalist, he’ll tell you you’re late. He was also very strict about dress code. If he tells you, it’s black tie, you better be in black tie and the girls better be in long gown. One time an ambassador came in a suit. And he said to an ambassador, when he was saying hello, “Oh, Mr. Ambassador. I’m glad you’re early. You have time to go home and change into your black tie.” It is in the same vein of propriety and pleasantry that the great old man espoused, along with his wife’s insistence on preparing and serving food at their best, that Sandie and Enzo Squillantini have created Café Romulo. You are cordially invited to enjoy the specialties that were once prepared by the grand lady of the Romulo home in this beautiful restaurant reminiscent of the glory days of yore. The general and his lady may no longer be around but they are in every detail that makes fine dining in this iconic restaurant indeed an epicurean pleasure and an exercise in charm and refinement. The post Romulo Cafe: Honoring a matriarch and her culinary specialties appeared first on Daily Tribune......»»
Ultimate foodie destination in Cagayan de Oro
Ultimate foodie destination in Cagayan de Oro.....»»
DOT seeks inclusion in protected areas board amid Chocolate Hills issue
Department of Tourism Sec. Christina Frasco —INQUIRER.net file photo / Ryan Leagogo After the recent controversy surrounding a resort development near Chocolate Hills in Sagbayan town, Bohol, the Department of Tourism (DOT) announced plans to advocate for its inclusion in the national government’s Protected Area Management Board (PAMB). Tourism Secretary Christina Frasco stated during a.....»»
High demand to feed growth in broiler output
Local broiler production could grow by at least two percent to as much as 1.943 million metric tons this year on the back of growing demand as chicken meat remains an affordable commodity for Filipino households......»»
Moalboal s native chicken production project set to boost rural incomes, agricultural productivity
Moalboal s native chicken production project set to boost rural incomes, agricultural productivity.....»»
Shaira Diaz napilitang kumain ng 60 chicken para ma-meet si Lee Min Ho
TAWANG-TAWA kami sa kuwento ni Shaira Diaz tungkol sa nakakalokang challenge na ginawa niya para lang makita ang Korean superstar na si Lee Min Ho. Isa ang Kapuso TV host-actress sa mga local celebrities na adik na adik din sa mga K-Drama at K-Pop kaya naman talagang kinakarir niya ang pagpunta sa mga fan meets.....»»
Recipe: Peri-Peri Chicken
Spice up your chicken fix with this recipe of Peri-Peri Chicken......»»
Chicken out
Many red meat eaters think that switching to chicken is the lesser evil......»»
Watchdog warns Filipinos from buying chicken toy due to toxic chemicals
The EcoWaste Coalition has advised Filipino consumers to refrain from buying an unauthorized squeaky toy marketed for kids and pets alike due to the presence of an "endocrine disrupting chemical.".....»»
Not out of the woods
Magnolia avoided a delicate predicament by pulling the rug from under San Miguel Beer in Game Three of the PBA Commissioner’s Cup Finals at the Smart Araneta Coliseum last Wednesday but the shock reversal from a 0-2 deficit will go for naught if the Chicken Timplados Hotshots don’t even the series in Game Four at the same venue tonight......»»
Meet Bigfoot chicken that roams Vietnam dining tables during Tet
Known for their strangely large feet, Dong Tao chicken has for generations been a delicacy in Vietnam and mostly consumed during the Lunar New Year holiday.....»»
Meet Bigfoot chicken that roam Vietnam dining tables during Tet
Known for their strangely large feet, Dong Tao chicken has for generations been a delicacy in Vietnam and mostly consumed during the Lunar New Year holiday.....»»
Must-try: Greenwich’s Indulgent Savory Roast Beef Selection
There’s no need to wait for special occasions to get roast beef. Indulging in roast beef cravings is now easier with Greenwich’s Roast Beef & Cream Cheese Overload® Pizza. And for days when you want rice with roast beef, Greenwich’s introduces the Roast Beef Pizza-Rice Bakes—made more filling and delicious with Crunchy Chicken. Enjoy a […].....»»
Frying soon! What to expect from NeNe Chicken’s 1st Metro Manila branch
Ready to spread your wings and fry? South Korea's fried and joy is serving its signature fried chicken in Makati City this April......»»
[Kitchen 143] Buffalo Wild Wings Estancia
Time to satisfy your chicken wing cravings!.....»»
Jollibee vs McDonald’s: Fried chicken war spills over to noon show
The fried chicken war between fast-food giants Jollibee and McDonald's takes an amusing turn involving influencers Anne Curtis and Vice Ganda on the noon show 'It's Showtime' and on social media.....»»
Dwight Howard names ‘best chicken in PH’
Dwight Howard names ‘best chicken in PH’.....»»
NICE, Ganda! NICE, SARAP! McDonald’s comes out with oh-so-satisfying Chicken McDo
Summary: McDonald’s Introduces Bigger, Juicier, and Crispier Chicken McDo McDonald’s has unveiled an enhanced version of its beloved Chicken McDo, promising a more satisfying and flavorful experience for chicken enthusiasts. The new and improved Chicken McDo boasts larger and juicier cuts, coupled with a revamped breading process that results in a crispier and flakier skin. This upgrade aims to elevate the dining experience, ensuring that every bite is succulent and fulfilling. In addition to the enhanced chicken offering, McDonald’s is also introducing value-packed meal options to cater to different preferences. Customers can indulge in the 1pc Chicken McDo with DOUBLE Rice for a hearty and filling meal, or opt for the 1pc Chicken McDo with McFloat for a refreshing accompaniment. The reimagined Chicken McDo has garnered praise from renowned personality Vice Ganda, who has expressed her delight with the improvements. McDonald’s has made the new Chicken McDo available for dine-in, take-out, drive-thru, and delivery, ensuring that customers can savor its delectable taste at their convenience. For those eager to explore more exciting deals and promotions related to the Chicken McDo, McDonald’s encourages users to download the McDonald’s App and McDelivery App, and stay updated on social media platforms such as Instagram and Facebook. Overall, McDonald’s Chicken McDo aims to satisfy cravings with its bigger, juicier, and crispier appeal, offering a delectable chicken experience that can be enjoyed anytime, anywhere......»»