LINGUINI FINI by Chef Vinny is an Italian-American Restaurant based in Hong Kong but with a New York attitude. They specialize in fine pasta, which they make from scratch, and are advocates of Nose to Tail cooking and the Farm to Fork philosophy.
Thanks to the Moment Group, this Italian bistro is now in Manila! 🙂
We recently tried Linguini Fini with our blogger friends and here’s our experience…
MANILA’S BEST 2014 is dubbed as “the Oscars of Manila’s restaurant industry,” organized by Ines Cabarrus-Habayeb and Elian Habayeb, authors of the bestselling coffee-table book Manila’s Best Kept Restaurant Secrets.
The MBKRS Awards determine the city’s best restaurants in a grand, bi-annual celebration with 30 award categories in total divided into the following groups: cuisine, specialty, hotel restaurants, and individual achievement.
Here are my votes for this year’s Manila’s Best Restaurant Awards:
Pepita’s Kitchen Project Wheelchair Fund-Raising Lechon Degustation is a 12-course Lechon Degustation with each course presented by the best chefs and pastry bakers in Manila.
This project is a passion project by Dedet and her two daughters, Lileya and Liyora, dedicated to their sister Lauren. It aims to raise funds for 50 wheelchairs (P3,500 per wheelchair) for the less fortunate disabled people.
Here’s a short essay by Lileya about her sister Lauren and her vision for Project Wheelchair:
According to the Pilipinas Wheel Chair Foundation, “It is estimated that there are 5.8 Million Filipinos with physical disabilities requiring a wheelchair.” The need for wheelchairs remains to be an ever-present issue. My sister was one of the fortunate few who had their own wheelchair, but for the remaining 800,000 Filipinos, owning a wheelchair remains to be an elusive necessity. The problems of not having a wheelchair when you need one are numerous, mobility being the most important. Being able to move around the city is a daily occurrence and one which is made harder for those who don’t have access to a wheelchair.
Growing up, I knew the difficulties with mobility as we struggled to transport my sister from place to place. However, we were fortunate enough to be able to do everything we wanted her to do. When traveling, my family and I would always stay behind after all passengers had left as we would need time to prepare my sister’s wheelchair to be able to push her out of the aero plane.
But it wasn’t all about the challenges. There were also moments of joy and laughter. One example is when my family took a trip to “The Happiest Place on Earth”, Disneyland. I can still remember the delight in my sister’s face when we rode Peter Pan’s Flight; and witnessed the grand sets, the stars and the singing. Music was one of her favourite things in the whole world.
Another “Happy Time” for my sister was our visit to the beach for scuba diving. My sister would laugh and would be enchanted by the colours of the ocean as the boat sped away from the coast and into the sea. My sister never actually scuba dived, but she was absolutely entranced by the way the water moved and the vibrations of the boat. It was amazing to see how the simplest of things could make her face light up.
So why am I doing Project Wheelchair? I am doing Project Wheelchair to help raise awareness for the needs of those who are not as fortunate as my family has been. I want to help these people find their “Happy Place” as much as I can. To me, Project Wheelchair symbolizes hope, the hope that one day those who are having hard times now, surrounding their physical disabilities, will be able to find the good and happy times of their lives.
Here’s a photo essay of the Project Wheelchair Fund-Raising Lechon Degustation…
LA CABRERA is an Argentinian Steakhouse and the Manila branch of Parrilla La Cabrera by Chef de Cuisine Gaston Riveira. This local iteration is through the efforts of Carlo Lorenzana of Shi Lin fame, and Carlo Lorenzana of Cellar de Boca Argentinian Wine Kitchen in Davao (yes, they have the same name. :D).
Argentinian Steak is considered the best in the world. In La Cabrera Manila, however, they use USDA steak. It still gets good reviews when it’s the Argentinian Chef who prepares the steak.
We tried La Cabrera with our Mercato Centrale partners recently. Here’s our experience…
12th Ultimate Taste Test and 4th in the Rockwell UTT series…
40+ vendors and 70+ of the latest and yummiest food in the metro and counting…
1,000 foodies and food critics…
10 days to go to Ultimate Taste Test 2014!
Our Awesome Planet and San Miguel Lifestyle Brews present the 4th Rockwell’s Ultimate Taste Test 2014, the celebrated food tasting event, on September 27, 2014 Saturday at the Rockwell Tent from 11 a.m. to 9 p.m. with Nestle Nestea House Blend as drink sponsor.
Don’t miss the Foodie Food Trip event of 2014 happening next Saturday! Bring your friends and family to enjoy the UTT feast 🙂
I. ULTIMATE TASTE TEST 12 CONFIRMED PARTICIPANTS (As of Sept. 17):
CRISP ON 28th is a neighborhood BGC cafe by Erwan Heussaff. The sister restaurant of Hatch 22, it offers breakfast and healthy all-day dining food. It’s making a buzz for its healthy quinoa salads and beautiful plates.
Here’s our Crisp on 28th experience with the Zynappse team, who is creating my OAP App…
CRISP ON 28th G/F Alveo Corporate Center, 28th Street (between 8th and 9th Avenue), Bonifacio Global City, Taguig Telephone: +63 917 584-6883 Operating Hours: 8am to 11pm daily Instagram: @Crisp28ph Facebook: Crisp on 28th Twitter: @Crisp28ph
Finally met Matt Basile–popularly known as Fidel Gastro–last Saturday night at Chef Jessie’s, for the Asian Food Channel’s Kitchen Revolution Tour in Manila. He was here to promote the second season of his “Rebel without a Kitchen” show, which premiered last Sept. 11 on AFC.
He is known as Toronto’s Pop-Up King and is popular for his food truck, Priscilla, which serves Toronto Cuban-styled sandwiches called ‘Extremo Sandwiches’.
It was a pleasure to meet him in person and get a taste of the flavors Fidel Gastro is known for.
Here’s a photo essay of the Matt Basile’s Kitchen Revolution Pop-Up Dinner at Chef Jessie’s…