Bizu is our go-to feel good, happy place for comfort French cuisine and celebrating Christmas every day.
They’re best known for their world-class Parisian pastry creations, like celebration cakes and macaron de Paris, but their food has been getting better and better each year. Not bad at all for a Filipino-owned brand that was established in 2001.
Dedet de la Fuentes, popularly known as The Lechon Diva, successfully introduced Pepita’s Lechon to Cebuano’s and Boholanos via the annual celebration of Pasko sa Bluewater. This event kicks off the Christmas celebration and celebrates the founding anniversary of Bluewater Resorts.
One Cebuano even commented that Cebu Lechon finally met its match. It’s a great compliment from the Lechon Capital of the Philippines.
Here is the photo essay of our Pasko sa Bluewater dinner experience at Bluewater Sumilon …
Flying via NAIA3 just got better with the opening of Manila Life by Marriott Hotels, and the Runway Manila overpass from Resorts World.
Given the crazy traffic in Manila going to the airport, we usually head there 5 hours before our flight. Obviously, the long wait can get boring. But thanks to the lounge-like cafe of Manila Life, we now have a good place to hang out to work and eat while we wait to board.
Here’s how to have a pleasant departure experience on your next flight from NAIA Terminal 3…
MANILA LIFE by Marriot Hotel Manila 4th Floor, Food Hall, NAIA Terminal 3 (near Runway Manila) Telephone: +63 2 988 9999 Email: [email protected]
The first time I tried Buca di Beppo was on my first trip to Cincinnati during my P&G Days. I remember enjoying the pizza and pasta in a very festiveenvironment. After more than 100 stores worldwide, this popular Italian restaurant chain in America has finally opened its first store in Southeast Asia–in Manila, no less–thanks to entrepreneur Marcelino Florete Jr. of the Sbarro group.
The name is inspired by the original 1993 Italian restaurant in the basement of an apartment building in Minneapolis. Buca means “hole” or the Tuscan slang for basement, while Beppo is a nickname for Guiseppe, which is Joseph in Northern Italy.
Here’s what to expect and how to plan your own family celebrations at Buca di Beppo in Manila…
POISON is a coffee and doughnut shop by Chef Miko Aspiras in collaboration with Charles Paw, the Hydra Design Group by Dan Matutina, and La Marzocco of the Yardstick group. The name is a play on the whole villain theme of Hydra (from the Marvel Cinematic Universe) with poison as a weapon.
Here’s what to expect at Poison…
POISON Coffee and Doughnuts The Alley, Karrivin Plaza, 2316 Chino Roces Extension, Makati City (Near Toyo Eatery near Pasong Tamo Extension)
ANTIPOLO BEEHOUSE is the exciting creative space and residence of Vitty and Marie Gutierrez in Antipolo, Rizal. Its name is an homage to the nesting bees the couple found on the property when they first settled here.
Built and designed by Vitty himself, st’s a popular pre-nuptial venue for those looking for something rustic and homey. Vitty is also known in their family for cooking delicious Filipino food, which they’ve started to share via private dining at The Burrow, their underground living and dining space surrounded by the forest and with a view of the stream.
We recently had our mastermind session at The Burrow and got to taste what The Beehouse has to offer. Here’s what you can expect…
RIBCHON is a Filipino Restaurant in Tagaytay that specializes in not-your-usual baby back ribs, incorporating the flavors of the Pinoy favorite lechon, hence the name. The concept is the brainchild of Ham and Lucy Katipunan, in partnership with Chef Tristan Bayani.
It’s been a while since we got excited about trying a new restaurant in Tagaytay. So we decided to go here and celebrate Joshua’s 10th birthday. Here’s what to expect…