Siargao Bleu, by far, is one of the better resorts we had the pleasure of staying in. The unique design and architecture perfectly encapsulate, the laid-back provincial feel of the entire island. And while it’s the only Triple-A resort in Siargao, the establishment doesn’t come off as too bourgie or high-class.
Perfect for a romantic getaway or with a small group of family or friends, Siargao Bleu is for people who love the island life and, at the same time, know how to relax in style.
Located at the heart of Siargao and minutes away from Cloud 9 Surfing, the resort draws guests from all around the world.
Surfing season is the busiest time in Siargao and the resort is typically booked. The popularity of Siargao Bleu makes it one of the most frequented resorts on the island so booking ahead of time is recommended.
Baguio’s well-beloved restaurant, Café by the Ruins, has finally reopened! Now you can enjoy your favorite breakfast items like champorado, home-made bacon, Ruins coffee and signature camote bread in the original location.
A year after a fire hit the iconic restaurant, the next generation of owners decided to make a comeback. While the signature facade remains intact, Cafe by the Ruins has been totally revamped, offering a fresher and more modern look but still providing the same old favorites from their menu.
Seafood lovers rejoice! Marriott Café is serving Lobster All-You-Can in their buffet!
And what better way to start off your week than with a mouthful of such sweet and tender lobsters at Marriot Café? Every Monday, beginning May until August, lunch and dinner, they’ll be serving Lobster All-You-Can in their buffets.
Their fresh catch of Canadian lobsters can be enjoyed in myriads of ways: starting with their lemon-grilled lobsters which draws that oh-so-sweet and natural flavour; then their French classic, stuffed with creamy cheese and meat, and flavourful garlic-indulged lobsters flambéed in white wine.
Chele Gonzales is probably one of the Philippines’ most high-profile chefs, who has made an impact on fine dining and culinary circles in Manila. He garnered international fame from his then-restaurant, ‘Vask’, which was ranked amongst the best in all of Asia, having landed Best in Philippines and 35th in Asia in 2017 byThe Wolds 50 Best.
2018 marks a new beginning for Chele, with the closing of Vask and rebranding his operations to introduce Gallery By Chele.
According to Chele, Gallery is the next evolution of Vask and this time around, he has officially partnered with Chef Carlo Villaflor—who has worked under him for years—to take the next step on their culinary journey.
The duo brings the same skills and experience that made Vask the best in the Philippines and applies those tried and true methods to Gallery By Chele. With Chele’s global perspective and Carlos’ knowledge of local flavors and ingredients, they have crafted a menu for Gallery that is a step away from the high-end atmosphere of Vask for a more laid-back and casual dining experience.
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
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.
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.
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.
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.
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
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.
Madrid Fusion Manila is perhaps the most awaited gastronomic event in the Philippines. With the theme of “Towards a Sustainable Gastronomic Planet” that addresses the issue of food wastage, sustainability, and climate change, Heirloom Rice, the theme of Day One’s Regional Lunch was the perfect way to start it off.
Heirloom Rice is a variety of rice that has been passed on from generation to generation. Aside from being a rich source of flavor and nutrition, Heirloom Rice provides a sustainable and stable source of livelihood to farmers because of their strong resistance to climate change and environmental diseases.
Here are our Top 10 favorites on Day 1 of Madrid Fusion Manila’s Regional Lunch curated by Angelo Comsti:
1. Tausug Junay with Utakutak by Myke Tatung Sarthou of Agos
This beautifully layered dish was the clear favorite of everyone in our team. With a base of gelatinous rice with burnt coconut and turmeric, topped with a spiced fish cake and a Tausug garnish called Palapa, we were pleasantly surprised with the beautiful and subtle flavors that paired well with the green mangoes, red onions, and tomatoes on top.