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Food

Best World-Class Whisk(e)y: Which Bottle Is Right For You?

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Whiskey or whisky, depending on where you're from, is a type of distilled alcoholic beverage made from various fermented grains. The word literally means "Water of Life" and is considered to be one of the best spirits in the world. Distilleries typically age it in casks or wooden barrels, which give the drink its distinct flavors. 

Filipinos have slowly begun to appreciate the darker spirits such as Whiskey, which has caused the beverage to gain a better reputation in the Philippine market. The drink is no longer a foreign concept but has instead become a staple in Filipinos' celebrations such as intimate events, gatherings, and festivals. 

World-class whiskey recently made its way to Manila via Whiskey Live 2017, one of the biggest whiskey tasting celebrations in the world. It was held on October 20 and 21 at Shangri-La, The Fort, and showcased a wide array of what whiskey has to offer. For a newbie, this can be intimidating, but what better way to learn about the awesome drink than to taste it? 

Here's a photo essay of our recommendations for best Whisky by Region/Country…

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How Doña Elena Extra Virgin Olive Oil is Made in Spain
Food

How Doña Elena Extra Virgin Olive Oil is Made in Spain

📍Priego de Cordoba, Andalucia, Spain

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Did you know that Doña Elena Extra Virgin Olive Oil is 100% made in Priego de Cordoba, Andalucia, Spain?

Doña Elena is a world-class Filipino brand and the No. 1 Olive Oil brand in the Philippines. Their olive oil is made and shipped on the same day from the olive farms of award-winning Mueloliva in the southeastern region of the province of Cordoba.

Here’s a little Olive Oil 101 from Spain, the biggest producer and exporter of olive oil in the world.  

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#Restaurants, Food

Buca di Beppo Family Celebrations in Manila!

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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 festive environment. 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… 

 

Buca di Beppo ®
Ground Floor, BGC Corporate Center, 11th Avenue corner 30th Street, Bonifacio Global City, Taguig 
Facebook: Buca di Beppo Philippines
Instagram: @bucadibeppoph
Telephone: +632 400-9301
Mobile: +63 905 443-6217
Email: bucadibeppoph@yahoo.com

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#Restaurants, Food

TSUTA: The First Michelin Star Ramen that totally deserves it.

Read first: TSUTA RAMEN MANILA: Is it better than Ramen Nagi or Ippudo?  https://awesm.pl/tsutaramenmanila

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Tsuta Japanese Soba Noodles was the first Ramen Restaurant to ever win a Michelin Star in 2015.  

Master Chef and Owner Onishi Yuki opened Tsuta in Sugamo, Tokyo back in January 2012 to rave reviews, having won multiple awards and praises from ramen lovers across Japan. In 2015, it was awarded a prestigious Michelin Star, the first for a ramen restaurant at the time. 

Tsuta is known for its clear broth ramen, which is much lighter and clean-tasting on the palate than the more popular Tonkotsu-style–a rich and almost thick style of pork broth.  

Its success comes from Chef Onishi's dedication to quality and consistency, and his willingness to break with tradition by utilizing western ingredients such as black truffle and olives. The combination has proven successful, and ramen lovers from all over have shown their appreciation of it.    

TSUTA JAPANESE SOBA NOODLES
Tang Lung St, 18號V Point 地下 2 號 舖
Causeway Bay, Hong Kong
Open: 11:30am–8pm Daily
Telephone: +852 3188 2639

Related Blog Post: TSUTA RAMEN MANILA: Is it better than Ramen Nagi or Ippudo?

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#Restaurants, Food

OGETSU HIME: Elevating the Authentic Japanese Experience @SMMegaMall

by Monique Tendencia

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Ogetsu Hime aims to offer only the best authentic Japanese dishes in the Metro. They import the freshest catch regularly from Tsukiji Market, and the world’s rarest Matsusaka beef is given the treatment and attention it deserves.

For the longest time, Ogetsu Hime has had its lone branch in SM Aura. Now, they have finally opened their doors in SM Megamall to serve the Ortigas crowd.

Here’s what to expect and what we think about Ogetsu Hime…

OGETSU HIME
3F, Mega Fashion Hall
Telephone: +632 470-8241, 637-7510 
Mobile: +63 917 576 2377 
Instagram: @ogetsuhime
Facebook: OgetsuHime
Operating Hours:
Mon – Fri Lunch is 11 am- 3pm
Mon-Fri Dinner is 5 pm – 9:45 pm
Sat & Sun - 11 am up to 9:45 pm

Related Blog Post: OGETSU HIME: "Goddess of Food": Japanese A la Carte Dining by the Villavicencio's 

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#Philippines, Awesome Festivals, Food

@MadridFusionManila 2017: A Gastronomical Roadmap to Sustainability! (Photo Essay Recap)

by Kristine Terrible

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This year’s Madrid Fusion Manila revolved around the theme “Towards a Sustainable Gastronomic Planet”.

During the International Food Congress, twenty-four of the best chefs in the world–most of them with at least one Michelin star under their belts, and all of them with multiple awards–discussed how they practice sustainability in their kitchens and businesses every day.

 

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Given an hour each including a few minutes where they answered questions from the audience, they also demonstrated a few of their dishes that best showcased the theme.

Madrid Fusion 2017 Series:
• 10 Most Awesome Heirloom Rice Creations! @MadridFusionManila (Day 1) 
• 10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)
• 5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

 

Here's the recap of the three-day International Gastronomy Congress at Madrid Fusion Manila

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#Philippines, Awesome Festivals, Food

5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

by Kris Landrito

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The regional lunches of Madrid Fusion Manila 2017 ended with the theme of “corn.” Various kinds of corn in all colors, textures, and sizes were used in different types of food–from juices and desserts to hot meals.

It’s only fitting that corn was the crop of choice for the last day because of how important corn is to Filipinos. It’s the second most important crop in the Philippines next to rice, with 1 out of 5 Filipinos having it as their staple food. It was exciting to see and taste how a simple crop, that is often fed to animals as well, was turned into gastronomic delights at the hands of talented chefs.

Madrid Fusion 2017 Series:
@MadridFusionManila 2017: A Gastronomical Roadmap to Sustainability! (Photo Essay Recap)
• 10 Most Awesome Heirloom Rice Creations! @MadridFusionManila (Day 1) 
• 10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)
• 5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

 

Here are our Top 5 favorites from Day 3 of Madrid Fusion Manila’s Regional Lunch curated by Alicia Colby Sy… 

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#Philippines, Awesome Festivals, Food

10 Most Awesome “Nose-to-Tail” Creations! @MadridFusionManila (Day 2)

by Kris Landrito

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Day Two of Madrid Fusion Manila 2017 continues with the theme “Towards a Sustainable Gastronomic Planet”, focusing on “Nose-To-Tail” for the Regional Lunch. 

A buzzword that spread throughout the culinary world, Nose-To-Tail is actually more a tradition than a trend in the Philippines. It’s part of our culinary lifeblood as evidenced by our wide range of food that uses ingredients or parts of an animal that some would consider as trash. Just look at our streets filled with hawkers selling adidas (chicken feet), isaw (skewers of intestines), and even betamax (congealed pork blood).

Because of the deep history of nose-to-tail cooking in the Philippines that transcends social classes, the entire hall was abuzz with excitement to see (and taste) how the chefs would take this style of cooking to the next level.

Madrid Fusion 2017 Series:
@MadridFusionManila 2017: A Gastronomical Roadmap to Sustainability! (Photo Essay Recap)
• 10 Most Awesome Heirloom Rice Creations! @MadridFusionManila (Day 1) 
• 10 Most Awesome "Nose-to-Tail" Creations! @MadridFusionManila (Day 2)
• 5 Most Awesome Corn Creations! @MadridFusionManila (Day 3)

 

Here are our Top 10 favorites from Day 2 of Madrid Fusion Manila’s Regional Lunch curated by Nina Daza Puyat, Sasha Lim Uy Mariposa, and Idge Mendiola:

1. Next Generation Adobo by JP Anglo of Sarsa Kitchen + Bar

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This dish was a culinary journey through the Philippines as much as it was a culinary feast for the palate. Adobo, being one of the most iconic Filipino dishes, has no agreed universal recipe in the country. Each region (sometimes even each household) has their own version of Adobo that they claim to be authentic.

This dish doesn’t choose sides but instead takes us through the different ways Adobo can be prepared. From the sweet and comforting chicken tail braised in gata all the way to the chicken liver in XO sauce, JP Anglo has shown us that the only authentic adobo is the one we love to eat.

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